MaryEllen's profile page
Recipes
Protein Cookies, GF
By MaryEllen
These lightly sweet protein cookies are the perfect breakfast or on-the-go snack that keeps you full but doesn’t ...
- 1/2 cup (60 g) oat flour (I grind my own from old-fashioned rolled oats), certified gluten free if necessary
- 1/2 cup (50 g) old-fashioned rolled oats, certified gluten free if necessary
- 3 scoops (30 g) collagen protein powder
- 1/2 cup (48 g) powdered peanut butter or 1/2 cup + 1 tablespoon (45 g) cocoa powder
- 1/2 cup (100 g) ripe banana, mashed (from about 1 medium-sized banana)
- 3 tablespoons (48 g) smooth unsweetened applesauce, at room temperature
- 2 tablespoons (42 g) pure maple syrup, at room temperature
- 2 eggs (100 g, weighed out of shell) at room temperature, beaten
- 2 tablespoons (30 g) miniature dairy-free semi-sweet chocolate chips (optional)
Carrot Cake, GF by Jules
By MaryEllen
A good carrot cake recipe is one of life’s great necessities, don’t you think? And the same holds true for glut...
- FOR THE FROSTING:
- 3 cups grated carrots (4-5 medium)
- 1 1/2 cups granulated sugar
- 1/2 cup safflower, sunflower or non-GMO canola oil
- 1/2 cup applesauce (like amount of oil may be substituted)
- 3 eggs
- 2 cups (270 gr) gfJules™ Gluten Free All Purpose Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1/2 tsp pumpkin pie spice mix
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins or dried cranberries (optional)
- Ingredients
- 8 ounces (1 package) cream cheese style spread (Kite Hill, Follow Your Heart®; Go Veggie®) or dairy cream cheese
- 5 Tbs. butter or vegan alternative (I use Earth Balance® Buttery Sticks)
- 1 tsp. pure vanilla extract or pineapple juice
- 3 1/2 cups sifted powdered sugar
- 1/2 cup chopped pecans (optional)
SP Banana Cinnamon Pancakes
By MaryEllen
A modified SP recipe. Original recipe name is Cinnamon Pancakes
- 1 1/2 cups all purpose flour (modified from WH Flour)
- 1 1/2 tsp Baking soda (increased)
- 1 tsp baking powder (added)
- 2 Tbs. Brown Sugar (changed from Splenda)
- 1 cup Milk
- 2 eggs (changed from eggbeaters)
- 1 T Vanilla
- 2 T. Cinnamon
- 1-2 Ripe Bananas (depending on what you have on hand) (added)
Browned Butter Maple Nut Bars, GF
By MaryEllen
These bars are easy enough to make in the time it takes for the oven to preheat and feature the flavors of maple sy...
- 1 1/4 1 1/4 1 to 1 g) low FODMAP, gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Baking Flour
- 1/2 Heaping 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 113 cup (1 stick; 113 g) unsalted butter, cut into pieces
- 3/4 3/4 3/4 cup (75 g) whole pecans or walnut halves, chopped
- 2/3 2/3 2/3 cup (165 ml) pure maple syrup
- 1 1 1 teaspoon vanilla extract
- 1 1 1 large egg, at room temperature
Easy Loaded Baked Potato Salad
By MaryEllen
This is a recipe I came up with as an alternative to regular potato salad
- 5 -6 red potatoes, unpeeled
- salt & pepper, to taste
- 1 pint sour cream
- 1 cup finely shredded cheddar cheese
- 2 green onions, sliced
- 1/2 bag of recipe ready bacon bits
Apple Pierogi | Kiss Me I’m Polish™ | Design with heart.
By MaryEllen
National Pierogi Day has come and gone, but we promised you a recipe so here it is
- PIEROGI DOUGH:
- 2.5 cups flour
- 1 egg
- 0.5 cups lukewarm water
- salt
- APPLE CINNAMON FILLING:
- 1 1/4 lbs apples
- 7 Tbsp sugar
- Cinnamon to taste
Ada Boni's Marinara Sauce
By MaryEllen
From the English version of Ada Boni's Talisman Italian Cookbook, which I got on my trip to Italy in 1968
- 2 cloves Garlic, shopped fine
- 4 cups tomatoes, peeled and cut into wedges
- 1 T. chopped parsley
- 1/2 tsp Basil
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp oregano
- 3 Tbs tomato paste
- grated cheese, Parmesan or Romano
2-Ingredient Nutella Brownies
By MaryEllen
This is an unusual recipe
- 4 large eggs
- 1 cup Nutella (slightly less than a 13-ounce jar)
- 1 cup chopped nuts (optional)
Tofu and Squash Curry
By MaryEllen
Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill
- 2 teaspoons canola oil
- 1 butternut squash, about 3 pounds, peeled and chopped
- 1 medium onion, chopped (about 1 cup)
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 fennel bulb, white part only, chopped
- 1 teaspoon jarred fresh ginger, or 1/3-inch slice fresh
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 2/3 cup light coconut milk
- 1 block firm tofu, drained and cut into 1/2-inch cubes
- 1/4 cup slivered almonds, toasted
- 1 tablespoon cilantro (optional)
- Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 296.0
- Total Fat: 15.5 g
- Cholesterol: 0.0 mg
- Sodium: 88.2 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 9.2 g
- Protein: 16.1 g
Extra Crispy Baked Chicken Wings
By MaryEllen
Toss out that deep fryer, just like last year’s jeans
- 4 1/2 pounds Chicken Wings, tips discarded
- 4 tsp. Baking Powder
- 1 tsp. Onion or Garlic Powder
- 1 tsp. Salt
- 1/2 tsp black pepper
- Honey, Rosemary sprigs and toasted Sesame Seeds for garnish