Kathy C.'s profile page
Recipes
Butternut Squash Soup – Instant Pot Recipe®
By Kathy C.
Press "Saute" setting on Instant Pot
- 2 Cups of Butternut Squash - peeled, seeded, and cubed
- 2 Cups of Sweet Potatoes - peeled and cubed
- 3 Cups Bone broth or Chicken broth or Vegetable Broth if vegetarian
- 1 small-medium onion - cubed
- 1 inch ginger -peeled
- 2 cloves garlic - crushed
- 2 T Coconut Oil
- 1 tsp or pinch of Himalayan Pink Salt (I buy this)
- 1 1/2 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp dried tarragon
- 1 tsp fresh parsley for garnish (optional)
- 1 tsp chopped walnuts for garnish (optional)
Tater (Like) Tots (no potatoes)
By Kathy C.
Using a fork, mash the white beans in a large bowl
- 3/4 cup cooked white beans (such as Great Northern)
- 2 tbsp flaxseeds (golden for most-authentic appearance)
- 2 tbsp ground flaxmeal
- 1 cup cooked quinoa (K note: I cooked my quinoa with 1/8 tsp salt)
- 1 tbsp white miso
- 2 tbsp brown rice flour
- 1/4 cup finely-diced onion
- oil or oil spray for the pan
Homemade Pumpkin Puree
By Kathy C.
1. Using a sharp knife, cut the stem off each pumpkin, then cut the pumpkins into quarters
- 2 whole small (2-3 pounds) pumpkins
Summer Squash and Zucchini Side Dish
By Kathy C.
In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes
- 1 yellow summer squash, quartered and sliced
- 1 medium zucchini, quartered and sliced
- 1 medium onion, chopped
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt-free spicy seasoning blend
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium tomato, chopped
Strawberry Dole Whip Recipe~Chocolate Covered Katie
By Kathy C.
Combine all ingredients in a blender and blend until smooth
- 1 cup sliced frozen strawberries (120g)
- 1 cup frozen raspberries or more strawberries (120g)
- 1/4 cup milk of choice or canned coconut milk (60g)
- pinch uncut stevia OR 1 1/2 tsp sugar or sweetener of choice
- 2 tsp lemon juice
- 1/16 tsp salt
Southern Cookies & Cream Torte
By Kathy C.
This is my variation of the Taste of Home recipe for Southern Chocolate Torte~KC
- FROSTING:
- 1 package (regular size) Triple Chocolate Fudge cake mix
- 1 package (3.4 ounces) instant chocolate pudding mix
- 3 eggs
- 1-1/4 cups milk
- 1/2 cup canola oil
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 1 cup confectioners' sugar
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1 package Oreo Cookies, crushed
- NOTE: I may try this next time using vanilla cake mix, cookies & cream pudding, and mix oreo cookie crumbs into cake batter.
Oven-Roasted Veggies- South Beach Diet (Phase 1)
By Kathy C.
Preheat the oven to 450 degrees Fahrenheit
- 1 medium zucchini, cut into bite-size pieces
- 1 medium yellow summer squash, cut into bite-size pieces
- 1 medium red bell pepper, cut into bite-size pieces
- 1 medium yellow bell pepper, cut into bite-size pieces
- 1 pound fresh asparagus, cut into bite-size pieces
- 1 red onion, chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Peppermint Chocolate Coconut Cookies-Chocolate Covered Katie
By Kathy C.
Combine all ingredients except chips in a tall dish or pyrex
- Healthy Chocolate Sauce:
- 1 tbsp flour of choice
- 1 tbsp cocoa powder
- 1 cup unsweetened shredded coconut, full-fat
- 1/2 cup plus 2 tbsp milk of choice or canned coconut milk
- 3 tbsp agave or pure maple syrup
- pinch stevia OR 1 additional tbsp maple syrup and cut milk back by 1 tbsp
- 1/4 tsp pure peppermint extract
- just over 1/16 tsp salt
- melted chocolate chips or healthy chocolate sauce , for dipping
- 4 tablespoons (60g) virgin coconut oil
- 1/4 cup cocoa powder
- 1/4 cup agave (*or maple syrup) OR you can use nunaturals vanilla stevia drops (I use 10 vanilla drops, but if you don’t like super-bitter chocolate, triple that amount)
Low-Carb No-Bake Grasshopper Bars – AIP, dairy free, & gluten free
By Kathy C.
Mint Layer: Lightly grease an 8x8 pan
- 2 Hass avocados
- 1/2 cup sweetener (for low carb use 1/2 cup xylitol)
- 3/4 cup coconut oil, melted
- 6 scoops stevia (approx 3/16 tsp. Use coconut sugar for AIP.)
- 4 cups shredded unsweetened coconut
- 3/8 tsp peppermint extract, or 9 drops peppermint essential oil (I recommend Rocky Mountain Oils. You can ready why here.)
- 1/4 tsp salt (I recommend Real Salt.)
- 3/4 tsp vanilla
- 1/2 cup coconut oil
- 1/4 cup xylitol (blended preferred for smoothness) or 2 scoops stevia extract (Use coconut sugar for AIP.)
- 1/2 cup cocoa powder (substitute carob for a caffeine-free treat or for AIP - this adds more carbs)
- 1/2 tsp vanilla extract
- 1/8 tsp of salt (I recommend Real Salt)
How To Cook Sweet Potatoes– The Three Secret Tricks!
By Kathy C.
*Be sure to use parchment paper to line the pan
- Sweet Potatoes
- Large Knife
- Parchment Paper
- Toppings of choice