HollyRN's profile page
Recipes
Peanut Butter Babies
By HollyRN
(Makes 120 grams, which is a tiny bit more than the size of two Larabars)
- 30 g roasted, salted peanuts (1/4c) (I use roasted-unsalted, and I add about 1/8 tsp plus 1/16th tsp salt. You can use peanut butter in place of the peanuts. But if you do, up the proportion of the dates: 90 g dates to 1 T pb.
- 80 g dates (scant 2/3c) (I use SunMaid, because they’re super-soft.)
- 1/8 tsp pure vanilla extract
- Optional: chocolate chips or cocoa powder
Rachael Ray
By HollyRN
Marsala wine adds pizazz to a well-seasoned broth for yummy chicken and mushrooms
- 1 ounce dried porcini mushrooms
- 2 cups chicken stock
- Olive oil, for frying
- 4 bone-in, skin-on chicken leg quarters
- Kosher salt and freshly ground black pepper
- 1 pound crimini mushrooms, thinly sliced
- 2 onions, sliced
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 5-6 cloves garlic, thinly sliced
- A few sprigs of thyme, leaves picked and finely chopped
- 2 large fresh bay leaves
- 1/2-3/4 cup Marsala or white wine
- 1/2 cup celery tops or flat leaf parsley, chopped
- Quick-cooking polenta, prepared according to package directions, or crusty-style bake-off packaged bread, such as ciabatta, or fresh crusty bread – pop in the freezer if storing more than one night
Coconut Flour Pancakes
By HollyRN
1. Heat large skillet or pancake griddle
- 5 eggs
- 1 cup unsweetened applesauce or pear sauce
- 1/2 cup sifted coconut flour
- 1 tsp. baking soda
- cinnamon to taste (I do a pinch)
- 1/4 cup butter or coconut oil, melted
- 1 tsp. vanilla
- 2 Tbsp. honey (optional)
- (Optional) add-ins such as berries or dark chocolate chips
a super pretty sugar free macaroon slice
By HollyRN
* You could make this totally gluten-free by using uncontaminated oats, or simply replacing the 50 grams of oats wi...
- sugar free rhubarb macaroon slice
- Base
- 100 g quinoa flakes
- 50 g coconut flakes (no sugar added)
- 50 g rolled oats*
- 1 tablespoon raw pure cacao nibs (total sugars 3.6g/100g)
- 80 g virgin coconut oil
- 2 large egg whites (free-range,organic)
- Filling
- 200 g rhubarb, cut into 1 cm slices
- 1 teaspoon ground cinnamon
- Top
- 3 large egg whites (free-range, organic)
- 50 g fine desiccated coconut (no sugar added)
Tater Tot Casserole
By HollyRN
A well loved casserole of ground beef, and I like to also add smoked sausage, seasoned with sweet onion and bell pe...
- 1 (10-ounce ) can cream of mushroom or chicken soup
- 1 cup milk
- 1/2 tablespoon of olive oil
- 1/2 cup of chopped Vidalia or other sweet onion
- 1/4 cup of chopped green bell pepper
- 1 pound of ground beef
- 1 teaspoon of minced garlic
- 1/2 pound of smoked sausage, chopped, optional
- 1 tablespoon of fresh basil
- 1/2 teaspoon of dried thyme
- 1/4 to 1/2 teaspoon of Cajun seasoning
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 cup of shredded cheddar cheese, divided
- 1 pound package of frozen tater tots
Tater Tot Casserole
By HollyRN
A well loved casserole of ground beef, and I like to also add smoked sausage, seasoned with sweet onion and bell pe...
- 1 (10-ounce ) can cream of mushroom or chicken soup
- 1 cup milk
- 1/2 tablespoon of olive oil
- 1/2 cup of chopped Vidalia or other sweet onion
- 1/4 cup of chopped green bell pepper
- 1 pound of ground beef
- 1 teaspoon of minced garlic
- 1/2 pound of smoked sausage, chopped, optional
- 1 tablespoon of fresh basil
- 1/2 teaspoon of dried thyme
- 1/4 to 1/2 teaspoon of Cajun seasoning
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 cup of shredded cheddar cheese, divided
- 1 pound package of frozen tater tots
Decadent Coconut Milk Whipped Cream with Berries and Dark Chocolate Coconut Mousse
By HollyRN
Put the can of coconut milk in the refrigerator for several hours (or overnight)
- One 15-ounce can of full-fat coconut milk
- A handful of berries or 4 ounces of cooled, melted dark chocolate
LARA Bars
By HollyRN
A Few Ideas for Variations: Apricot-Almond: Use 6 tablespoons coarsely chopped dried apricots and 2 tablespoons...
- 1/4 cup chopped dates (roughly chopped whole fresh dates; see my note about pre-chopped below)
- 1/4 cup dried cherries or dried cranberries
- 1/3 cup whole pecans, almonds or walnuts
- 1/8 teaspoon cinnamon
Thai Chicken and Noodle Curry
By HollyRN
1. Bring a medium pot of water to a boil
- 10 ounce wide rice noodles
- 2 teaspoons vegetable oil
- 2 tablespoons minced garlic
- 1/4 cup minced shallots
- 12 ounces boned, skinned chicken breast, thinly sliced crosswise
- 1 1/2 tablespoons panang curry paste, such as Mae Ploy brand*
- 1 can (14 oz.) coconut milk, divided
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Thai or Vietnamese fish sauce
- 1/2 cup sliced green onions
- 1/2 cup cilantro leaves and small sprigs
- 1/2 cup Thai basil* leaves and small sprigs
- 1 lime, cut into wedges
Blueberry-Coconut Baked Steel Cut Oatmeal
By HollyRN
can make ahead for the week and even over night in a slow cooker!! with a wonderful blueberry sauce
- Oatmeal
- 1 1/2 cups (260 grams) Steel Cut Irish Oats
- 1/2 teaspoon ground Ginger
- 1/2 teaspoon fine Sea Salt
- 1 teaspoon Baking Powder
- 4 cups (950 ml, 32 ounces) unsweetened Vanilla Almond Milk
- 2 cups (480 ml, 16 ounces) light unsweetened Coconut Milk
- 1 1/2 (240 grams) cups fresh Blueberries (frozen OK too, do not thaw first)
- 1/4 cup (47 grams) unsweetened dried Blueberries
- 1/4 cup (22 grams) unsweetened Coconut Flake
- Vanilla Stevia Drops or your favorite natural sweetener to taste
- Blueberry Sauce
- 2 cups (360 grams) fresh or frozen Blueberries
- Optional Toppings
- Toasted Nuts
- Coconut Flake
- Whipped Cream (vegan or not)
- extra dried and fresh Blueberries
- Coconut Milk