MJH's profile page
Recipes
*Sweet Chicken Stir fry
By MJH
Makes 3-4 Servings
- 2-3 Grilled Chicken Breasts cut into thin slices
- 2 Yellow Squash (Julienned)
- 6-8 Green Onions cut into 1/2 inch pieces (Scallions/Chives)
- 1/4 of Head Green Cabbage sliced into thin strips
- 3 Tbsp of Coconut Aminos
- 1 Tbsp Minced Fresh Garlic
- 2 tsp Cumin Powder
- 2-3 tsp Fresh Ground Black pepper
- 10-15 Drops of Liquid Stevia or (Phase 2 Option 3-4 Tbsp Honey)
- 3 Tbsp Grapeseed Oil
- Salt to taste
- Cucumber slices (optional)
Raspberry White Chocolate Scones Recipe 2
By MJH
Pre-heat the oven to 200C (400F)
- 3 cups plain flour
- 6 teaspoons baking powder
- pinch of salt
- 1 cup white chocolate chips
- 1 cup frozen raspberries
- 1 cup cream
- 1 cup lemonade (sprite) not diet.
- Icing sugar (confectioners sugar) for dusting the baked white chocolate scones.
- Freshly whipped cream to serve – optional.
Black ‘N Blueberry Pie
By MJH
Blackberries and blueberries unite for this delicious pie
- DOUBLE PIE CRUST:
- 2 eggs
- 3 cups almond flour
- 1 cup tapioca flour
- 6 tbsp lard OR shortening, chilled (you could use coconut oil if necessary)
- 2 teaspoons cold water
- 2 teaspoons sweetener of choice (I use maple sugar)
- 1 teaspoon sea salt
- PIE FILLING:
- 5 cups berries (can use blueberries & blackberries)
- 1/4 cup tapioca flour
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/4 cup maple sugar (or sweetener of choice - if using liquid, very slightly increase the tapioca)
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly grated nutmeg
- Pinch of cinnamon
Knott’s Berry Farm Biscuits
By MJH
This type of bread is very convenient
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon shortening
- 1/8 teaspoon baking soda
- 1 cup plus 2 tablespoons buttermilk or
- 1 cup milk plus 1/8 teaspoon vinegar
- 1/2 cup oil
Cream of Spinach Soup
By MJH
Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream
- 2 cups chopped fresh spinach - packed - (or 1 10-oz package frozen spinach, thawed)
- 1 cup chopped onion
- 1/4 cup butter
- 3 medium potatoes, peeled and quartered (about 1 pound)
- 1 1/2 cups chicken broth (or vegetable broth for vegetarian option)
- 1 1/2 cups water
- 2 chicken bouillon cubes (or vegetable bouillon cubes for vegetarian option)
- 2 cups half-and-half
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup sour cream
- Optional: chopped chives and/or ground allspice for garnish
Bolillos (Mexican Rolls)
By MJH
Makes 12 rolls
- 2 1/4 tsp or 1 package active dry yeast
- 2 cups warm water
- 1 tsp sugar
- 4 - 4 1/2 cups high-gluten bakers' flour (alternately use bread flour)
- 1 tsp salt
- 1 tsp vegetable shortening
*Energy Nut Bars
By MJH
These no bake, high-fiber, high-protein bars are a delicious snack and a snap to make! They are rich, so a little p...
- 2 cups raw almonds or 1 cup almonds
- 1 cup cashews or any nut mixture you prefer
- 1 ⁄2 cup ground chia or flax seeds (1⁄4 cup whole seed chia or flax equals 1⁄2 cup ground)
- 1 ⁄2 cup shredded unsweetened, unsulfured coconut and extra to press on top
- 1 ⁄2 cup unsalted almond butter
- 1 ⁄4 cup quinoa flakes, optional
- 1 ⁄2 teaspoon sea salt
- 1 ⁄4 teaspoon cinnamon
- 1 ⁄2 cup virgin coconut oil
- 1 tablespoon organic vanilla flavor or vanilla extract
- 25 drops liquid stevia or powdered stevia to taste or
- 1/8 cup xylitol or more to taste
Ribollita Soup
By MJH
Heat a heavy-bottomed pot over medium-high heat
- 2 tablespoons olive oil
- 4 large garlic cloves, chopped
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 dried bay leaf
- 10-ounce bag frozen spinach
- 2 cans cannellini beans with liquid (white kidney beans)
- 6 cups chicken stock (or vegetable stock, for a vegan adaptation)
- One 15-ounce can (1 3/4 cups) tomato pureé
- 9 ounces day old bread, torn in pieces, about 3 cups
- 1/4 cup fresh basil, chopped
- Parmesan, grated (optional)
Orange Blossom Ice Cream
By MJH
Prepare a 1.5 quart ice cream maker according to the manufacturer’s instructions
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cups granulated sugar, plus 2 tbsp
- pinch kosher salt
- 5 large egg yolks
- 7 1/2 tsp orange blossom water
- 1/4 tsp pure vanilla extract
Blueberry-Apricot Frangipane Tart
By MJH
For the shell: Sift the flour, sugar, baking powder, and salt together
- For the shell:
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp. baking powder
- pinch of salt
- 1 stick (1/2 cup) unsalted butter, cut into cherry-size pieces and chilled
- 1 large egg yolk
- zest from 1 lemon
- ice water as needed.
- For the filling:
- 1 stick (1/2 cup) unsalted butter, softened
- 1/3 cup granulated sugar
- 2 large eggs
- 1 cup finely ground blanched almonds or almond flour (I found almond flour at my local health food store)
- 1 tsp. pure vanilla extract
- 1/2 cup apricot glaze, warmed (see note)
- 1 cup blueberries, picked over for stems
- 1 pound ripe apricots