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Recipes
Cranberry-Ginger Scones
By courtneyepowell
Preheat oven to 350. Grease a baking sheet with butter or coconut oil or cover it with parchment paper
- 2-1/2 cups of almond flour
- 1/2 tsp sea salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 4 tablespoons honey
- 1/3 cup softened butter
- 1/2 cup fresh or frozen cranberries
Steamed Vegetable Plate with Tofu
By courtneyepowell
Sambazon cleanse recipe
- 1/2 red onion, sliced or chopped
- 2 medium carrots, cut into coins
- 2 heads baby boy choy, stems sliced
- 1 c broccoli florets
- 1 c snow peas or green beans
- 1 small red, yellow or green bell pepper
- 1 c baby spinach leaves
- 1 garlic clove, minced
- 1 t fresh ginger, finely grated or minced
- 1/2 diced organic firm tofu
- 1/2 t salt (optional)
- 1/2 t crushed hot chili flakes (optional)
- 2 T cilantro, chopped
- 1 T sesame seeds
Scallop Salad with Basil Vinaigrette
By courtneyepowell
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels
- 1 lb fresh or frozen sea scallops
- 1/4 c snipped fresh basil
- 3 T balsamic vinegar
- 2 T lemon juice
- 2 T olive oil
- 2 t Dijon mustard
- 1/2 t black pepper
- Nonstick cooking spray
- 6 c torn mixed salad greens
- 3 roma tomatoes, seeded and chopped
- 1 c fresh cut corn or frozen whole kernel corn, thawed
- 3/4 c chopped, seeded sweet red pepper (1 med)
- 1/2 of med English cucumber, chopped
- 2 T finely shredded Parmesan cheese
Mini Twice-Baked Potatoes
By courtneyepowell
Preheat oven to 400 and place a rack 4 inches from the top
- 12 baby Yukon Gold potatoes (about 1 1/2 lbs)
- 2 t EVOO
- 1 large yellow onion, thinly sliced
- 1 t kosher salt
- 1/2 t freshly ground black pepper
- 2 t chopped fresh thyme
- 1/2 c nonfat milk
- 3 slices ham (2 oz), chopped
- 3/4 c crumbled goat cheese (3 oz)
- 1 egg white, beaten
Roasted Brussels Sprouts
By courtneyepowell
Prepare oven to 400. Chop sprouts in half lengthwise
- Easy additions:
- 1 lb Brussels sprouts
- 2 T olive oil
- Sea salt and pepper to taste
- Minced garlic, thyme, chopped onion or season salt instead of salt and pepper.
- Cheese and bacon variation:
- Chopped cooked bacon
- Shredded cheese
New England Apple Bean Bake
By courtneyepowell
Melt butter in a large skillet
- 2 cans Great Northern Beans, drained
- 2 T butter or margarine
- 1 1/2 c cubed tart cooking apple (peeled)
- 1/4 c chopped onion
- 1/3 c light brown sugar
- 1/4 c ketchup
- 1/2 t cinnamon
- 1/2 t salt (or to taste) and fresh ground pepper
Walnut Cookies
By courtneyepowell
STEP 1 Preheat oven to 350 degrees
- 1/2 cup all-purpose flour
- 1 tablespoon plus 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 8 ounces semisweet chocolate, finely chopped
- 6 tablespoons unsalted butter, cut into pieces
- 2/3 cup packed light-brown sugar
- 2 large eggs, room temperature
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups toasted walnuts (about 4 ounces), coarsely chopped
Deconstructed Chicken Wrap
By courtneyepowell
Whisk together yogurt, Dijon, lemon juice and garlic
- 1/4 c plain nonfat Greek yogurt
- 1 t Dijon
- 1 t lemon juice
- 1/4 t minced garlic
- 2 c torn romaine
- 3 oz cooked chicken breast
- 1/4 avocado
- 1 T Parmesan
- Whole grain wrap, toasted
Choose Your Own Smoothie
By courtneyepowell
Add all together in a blender and mix thoroughly
- 1/2 to 1 1/2 c produce: berries, 1/2 banana, melon, pitted cherries, avocado or pineapple -- veggie options include cucumber, mashed pumpkin, squash, spinach or kale
- 1/2 to 1 c ice and/or frozen fruit
- 1/2 to 1 c liquid: Juice, iced tea, coconut water, H2O or unsweetened nut milk such as almond
- 2 T protein: Nut butter, hemp seeds, chia seeds or protein powder
Bacon Jam
By courtneyepowell
Step 1 Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring freque...
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 cups finely chopped shallots (from 3 large or 8 small shallots)
- 4 small cloves garlic, chopped (about 1 tablespoon)
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground mustard
- 1/2 cup bourbon
- 1/4 cup maple syrup
- 1/3 cup sherry vinegar
- 1/3 cup packed light-brown sugar