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Recipes
CROCKPOT BALSAMIC BEEF ROAST {paleo}
By grinder
Season roast on both sides generously with the spices
- Seasonings For Rub:
- 2 lb. Top Round Beef or any Roast
- 1 Large Sweet Onion, sliced
- 8 oz. Tomato Sauce
- 1/2 cup Balsamic Vinegar
- 1/2 cup Water
- 2 tablespoons White Wine
- 2 tablespoons Coconut Oil
- Salt
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Black Pepper
PISTACHIO DESSERT {terri mourich}
By grinder
FIRST LAYER: Mix ingredients together and press into a 9x13” pan
- First Layer:
- 1.5 cups flour {7.5oz}
- 1.5 sticks butter
- 1 cup chopped pecans or walnuts
- Second Layer:
- 8 oz. cream cheese
- 1 cup powdered sugar {4oz}
- 3 tablespoons vanilla extract
- 1/2 a large container cool whip
- Third Layer:
- 2 {3oz} boxes instant pistachio pudding, prepared
- Forth Layer:
- 1/2 a large container of cool whip
SLOW COOKED CUBAN SANDWICH
By grinder
Mix oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl
- Marinate:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 3-4 cloves garlic, minced
- 1 lime, juice of {2T.}
- 1 orange, juice of {2T.}
- Pork:
- 3-3.5 lb. boneless pork shoulder
- 1 {24”} sub roll
- Yellow mustard
- 1 lb. Swiss, thick-sliced
- 1 lb. honey ham, thinly sliced
- 2 cups dill pickle chips
- 2 red onions, thinly sliced
DINNER ROLLS-GLUTEN FREE
By grinder
Turn your oven on and off briefly to warm it
- 1 cup sorghum flour
- 1.5 cups tapioca starch
- 1/2 cup millet flour or brown rice flour
- 1/4 cup GF buckwheat flour or GF millet flour
- 1/4 cup hazelnut flour or almond flour
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 packet rapid rise yeast
- 2 tablespoons light brown sugar
- 1.5 cups warm liquid {3/4 c. non-dairy milk + 3/4 c. water}
- 1/4 cup light olive oil {1.75oz}
- 2 free-range local organic eggs, beaten
- 1/2 teaspoon lemon juice or rice vinegar
PORTOBELLO PIZZA {south beach}
By grinder
Portobello mushroom caps make a perfect, healthy swap for traditional pizza crust because of this mushroom’s ...
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove, diced
- 6 oz. portobello mushroom caps, cleaned
- 1 Pinch of salt
- 1 Pinch of freshly ground black pepper
- 12 oz. mozzarella cheese
- 10 fresh basil leaves
- 2 fresh tomatoes, sliced, roasted or grilled
- Oregano (optional)
CREAM BISCUITS {country cook}
By grinder
Preheat oven to 500°F degrees
- 1.75 cups White Lily Self-Rising flour
- 1 cup heavy cream
- 1/4 cup melted butter {for tops of biscuits}
SAUTÉED JULIENNED SUMMER VEGETABLES
By grinder
Heat a large nonstick skillet over med-heat
- 1 tablespoons extra virgin olive oil
- 1/4 cup red onion, diced
- 3 cloves garlic, minced
- 8 oz. zucchini, julienne strips
- 8 oz. yellow squash, julienne strips
- 4 oz. {1 medium} carrot, julienne strips
- Salt and fresh cracked Pepper, to taste
DARK CHOCOLATE SAUCE {extra virgin}
By grinder
Mix and put in squirt bottle
- 6 oz. bittersweet chocolate, chopped
- 3 tablespoons agave nectar
- 1/3 cup hot water
WHITE CHOCOLATE
By grinder
Put your chocolate mold on a large plate or cookie sheet so that it is level and easy to transport without bending
- 1/4 cup {56g} Cacao Butter
- 4 " of Vanilla Bean, scraped
- 1 tiny pinch Sea Salt
- 1/3 cup {40g} Powdered Erythritol, sifted
- 1 teaspoon Vanilla Brown Rice Protein Powder {I used SunWarrior; or dried soymilk/nonfat milk}
LEMONY CHICKPEA PUREE {tyler florence}
By grinder
Serve in place of mashed potatoes
- 1 cup dry chickpeas, soaked overnight
- 1 bay leaf
- Kosher salt and fresh ground pepper
- 1/2 cup extra virgin olive oil {3.75oz}
- 3 lemons, zested and juiced
- 2 cloves garlic, finely minced
- 1 Tbsp. fine chopped parsley, for garnish