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Recipes
The Brownie That Could
By courtneyepowell
From My Father's Daughter
- 2 c white spelt flour or all purpose gluten free flour
- 1 c high quality cocoa powder
- 1 1/2 T baking powder
- pinch fine sea salt
- 1/2 c vegetable oil
- 1 c good quality maple syrup
- 1/2 c brown rice syrup
- 1/2 c strong brewed coffee
- 1/2 c soy or rice milk
- 1 T pure vanilla extract
- To make "Power Brownies"
- 4 servings plain whey protein powder
- 1/2 c ground flaxseed
- Add to batter and bake as directed below.
Triple Berry Pudding Cake
By courtneyepowell
Preheat oven to 350. Grease a 3-qt rectangular baking pan
- 2 c fresh of frozen blueberries, thawed
- 2 c fresh of frozen raspberries, thawed
- 1 c cranberries
- 2 c all-purpose flour
- 1 1/3 c granulated sugar
- 3 t baking powder
- 1/2 t salt
- 1 c milk
- 1/4 c butter, melted
- 2 t vanilla
- 1 1/2 c boiling water
- 2/3 c granulated sugar
- 1 c sliced almonds
- 2/3 c packed brown sugar
- 1/2 c butter, melted
Seared Scallops
By courtneyepowell
Heat a skillet over medium-high heat; swirl in just enough coconut oil to coat bottom
- Coconut oil
- Scallops
- Coarse salt
- Wilted spinach
- Pinch of freshly grated nutmeg
Open-Face Chicken Chile Relleno
By courtneyepowell
Char poblanos over an open gas flame or in a skillet until skin is blackened and blistered
- 4 poblano peppers
- 1 T olive oil
- 1 small onion, chipped
- 1 c sliced fresh mushrooms
- 3 cloves garlic, minced
- 1 T cumin
- 1 t paprika
- 1 T chili powder
- 1/2 t cayenne pepper, or more to taste
- 1/2 t black pepper
- 1 t salt
- 1 chicken breast half, oiled and shredded
- 1/2 c peeled, boiled and cubed potatoes
- 1/2 c reduced fat cheese
Apricot Salsa with Lemon Verbena
By courtneyepowell
Roast jalapenos and scallions over the flame of a gas burner, turning with tongs, until lightly charred, 2 to 3 min...
- 2 jalapeno chiles
- 2 scallions
- 6 cups diced pitted just-ripe fresh apricots, peaches, or nectarines
- 1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
- 1/2 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1/4 cup fresh lemon verbena or cilantro, coarsely chopped
- 2 tablespoons thinly sliced and halved red onion
- Toasted flour- or corn-tortilla wedges, for serving
Baked Pumpkin and Sausage Rigatoni
By courtneyepowell
1. Heat oven to 350 degrees F
- 4 12 ounces links uncooked hot Italian sausage, casings removed
- 1 tablespoon chopped fresh sage
- 1 29 ounce can solid-pack pumpkin
- 1 1/2 cups 1% milk
- 4 ounces Neufchatel cheese, softened
- 2 egg yolks, beaten
- 1 cup plus 2 tbsp grated Asiago cheese
- 1/4 teaspoon nutmeg
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 pound mezzi rigatoni
- 1/3 cup panko bread crumbs
Pumpkin Pie Smoothie
By courtneyepowell
Add all of your ingredients to the blender
- 1/2 cup cooked pumpkin (you can use canned, but fresh is much better)
- 1 . cups unsweetened organic vanilla almond milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon fresh ginger, finely minced
- 2-3 Medjool dates, pits removed (soak first if they aren’t soft)
- optional: small handful of raw pecans to make it even more creamy. Protein Powder and Chia or Flax Seeds
Creamy Date Smoothie
By courtneyepowell
Place milk and dates in a blender
- 3/4 c whole milk
- 1/3 c halved pitted dates
Ginger Teriyaki Marinade
By courtneyepowell
Use it to marinate beef, pork, chicken, seafood or veggies
- 3/4 c aji-mirin sweet cooking rice seasoning
- 1/3 c raw honey
- 1/3 c low sodium soy sauce
- 1 T grated fresh ginger
- 2 T toasted sesame oil
Chicken and Shaved Squash Salad
By courtneyepowell
1. Whisk together lemon juice, olive oil, 1/2 teaspoon of the salt and the pepper
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 pounds boneless, skinless chicken breasts (6 small breasts, about 4 ounces each)
- 3 pounds summer squash (mixed zucchini and yellow squash)
- 1/2 cup sliced almonds, toasted
- 1/2 cup shaved Pecorino Romano cheese
- 1 cup fresh basil, chopped