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Recipes
Chicken Tacos w/ Avocado Crema
By LHPollack
1. Combine crema ingredients in a food processor
- Crema:
- 1/2 avocado
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp cumin
- 3 Tbsp water
- 1/2 cup greek yogurt
- 2 tsp EVOO
- 1 1/2 tsp paprika
- 4 chicken breasts
- Toppings:
- 1/4 cup diced onion
- 1/4 cup shredded cheddar cheese
Sweet Potato Waffles
By LHPollack
Directions: Preheat oven to 200 degrees F and waffle iron In a large bowl, combine flour, cornstarch, sugar, pump...
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 TBSP sugar
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sweet potato puree
- 1 cup milk
- 3/4 cup Greek yogurt
- 1/4 cup coconut oil
- 2 large eggs
- 1/2 tsp vanilla extract
- Maple syrup, for serving
Homemade Chicken Nuggets
By LHPollack
In large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the Zatarain’s seasoning (or pa...
- 1 lb ground chicken
- 1/4 cup old-fashioned oatmeal
- 1/4 cup grated Parmesan cheese, divided
- 1 tsp Zatarain’s Creole Seasoning, divided (optional) sub paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3/4 cup breadcrumbs
Paleo Chicken Fingers in Cauliflower Bread Crumbs
By LHPollack
Instructions Cauliflower Crumbs Preheat oven to 325 degrees (300 if using convection)
- 1 large head of cauliflower
- 1 egg
- 1/4 cup buttermilk (or milk of choice)
- 1 lb. chicken tenders
- oil for misting (or melted solid fat for light basting)
Fresh Tomato Pesto Shrimp Pasta
By LHPollack
In a large pot, bring water to boil and immediately cook pasta according to directions
- 12oz box of pasta
- 4 oz pesto sauce
- 1 pint cherry tomatoes
- 2 Tablespoons olive oil
- 1/4 cup pasta water, reserved
- 1 lb fresh or frozen shrimp (thawed)
- Parmesan cheese for topping
Mashed Cauliflower
By LHPollack
Clean and stem cauliflower, then break it up into pieces (like you would for a veggie tray) Boil florets in a pot o
- 1 head of cauliflower
- 1 tbsp plain Greek yogurt
- Splash unsweetened almond milk
- 1 oz almond cheese (if desired)
- 1/4 tsp pepper
- 1 tsp. Dried Chives
Pantry Granola
By LHPollack
Preheat oven to 250°F. In a large bowl, combine oats, nuts/seeds, shredded coconut and flax
- 3 cups rolled oats
- 1 cup slivered almonds
- 1 cup pumpkin seeds
- 3/4 cup shredded sweet coconut
- 1/4 cup flax seed (golden or toasted)
- 1/4 cup plus 2TB sucanat (or brown sugar)
- 1/4 cup plus 2TB maple syrup
- 1/4 cup vegetable oil (sometimes I use coconut oil, liquid form)
- 3/4 tsp salt
- 1 cup raisins or cranberries
Green Protein Smoothie
By LHPollack
Add 1 cup ice, blend until smooth! Enjoy!
- 1 cup almond milk
- 1 cup Greek yogurt (or protein powder)
- 1 frozen banana
- 1-2 cup spinach
- 1 tbsp flax seed
- 1 tsp honey or stevia
Roasted Red Pepper Tomato Soup
By LHPollack
Heat olive oil in a large stockpot or Dutch oven over medium heat
- 1 TBSP olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 (12-ounce) jar roasted red peppers, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 3 cups vegetable stock
- 1/2 cup milk
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 1 TSBPS balsamic vinegar
- 1 TBSP chopped fresh parsley leaves, for garnish
Very Blueberry Muffins
By LHPollack
Preheat your oven to 375F and line a standard muffin pan with 9 paper liners
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries