Kathy C.'s profile page
Recipes
Vegan Chocolate Buttercream~GF, DF, NF
By Kathy C.
http://84thand3rd.com/2014/08/21/vegan-chocolate-buttercream-dairy-free-gluten-free-soy-free-nut-free-refined-sugar...
- 1 cup mashed steamed cauliflower
- 1 Tbsp lemon juice (KC: omit, add extra Tbsp syrup)
- 1/4 cup coconut oil, melted
- 1/2 cup mashed avocado
- 1/4 cup maple syrup, see notes (KC: we use xylitol + water, also stevia)
- 1/2 cup cocoa or raw cacao, sifted
- 1/4 tsp flakey sea salt
Easy BBQ Baby Back Pork Ribs
By Kathy C.
Smoked baby back ribs have plenty of down-home flavor, but they require special equipment and take a while to cook ...
- For the ribs:
- 3 tablespoons kosher salt
- 2 tablespoons chili powder
- 2 tablespoons packed dark brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 2 teaspoons ground mustard
- 1 teaspoon freshly ground black pepper
- 2 full racks baby back pork ribs (about 5 to 6 pounds)
- For the barbecue sauce:
- 1 1/2 cups ketchup
- 1/2 cup water
- 1/3 cup packed dark brown sugar
- 1/4 cup light or dark molasses (not blackstrap)
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
Sugar Free BBQ Pulled Pork
By Kathy C.
1. In a large bowl, mix together tomato paste, apple cider vinegar, and liquid aminos
- 1 (6 ounce) can tomato paste
- 1/2 cup apple cider vinegar
- 1/4 cup liquid aminos
- Liquid Smoke – optional
- 1 can stevia sweetened soda – I prefer a “Dr. Pepper” knock off flavor
- 3-4 packets stevia sweetener, or a “doonk” or two of the Trim Healthy Mama Pure Stevia, or a teaspoon of Trim Healthy Mama Sweet Blend
- 2 tablespoons onion powder
- 1 tablespoon paprika
- 2 teaspoons ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- Additional salt as needed – give it a taste first!
- —–> and it sort of goes without saying you’ll need a pork roast or some other meat
SUGAR FREE FRENCH DRESSING~THM
By Kathy C.
A delicious sugar free French dressing recipe that's full of zest and flavor! It's quick to blend up with ingredien...
- 3 ounces tomato paste (half of a small can)
- 3/4 cup water
- 1/2 cup oil like sunflower, olive oil, or salad oil of your choice
- 1/2 cup apple cider vinegar
- 1/2 a lemon, juiced
- 1 teaspoon prepared yellow mustard (or hot dog mustard as my son calls it)
- 1 teaspoon salt
- 1 clove garlic
- 1/4 onion
- 4 packets of sweetener of your choice, or 2 teaspoons of sweet blend
- pinch of pepper
- pinch of smoked paprika, optional (but my very yummy!)
Saucy Stuffed Zucchini
By Kathy C.
Like many people I know, I've had an overabundance of zucchini in my garden
- 3 to 4 medium zucchini (1-3/4 to 2 pounds)
- 12 ounces Johnsonville® Mild Ground Italian Sausage, cooked and drained
- 1 can tomato sauce, 8 ounces
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 2 tablespoons chopped onion
- 1-1/2 teaspoons Italian seasoning
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1-1/4 cups milk
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon Dijon mustard
Gluten-free Chocolate Pie Crust-Chocolate Covered Katie
By Kathy C.
Combine all ingredients in a food processor and blend
- 2 tbsp cocoa powder (or cacao powder)
- 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
- 1/2 cup shredded coconut (unsweetened)
- 1/8 tsp salt
- scant 1/2 cup pitted dates (8 small dates)
Frosted Banana Bars -Taste of Home
By Kathy C.
In a large bowl, cream butter and sugar until light and fluffy
- FROSTING:
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 to 4 cups confectioners' sugar
Best-Ever Quinoa Brownies
By Kathy C.
If you’re looking for a go-to gluten-free brownie recipe that’s easy to make and doesn’t require a ton of ing...
- 1/2 cup Earth Balance (1 stick)*
- 2 tablespoons melted unrefined coconut oil**
- 1/2 cup organic light brown sugar***
- 1/2 cup organic cane sugar***
- 3/4 cup unsweetened cocoa powder
- 2 eggs****
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 2/3 cup quinoa flour
- 1/2 cup dark chocolate chips
Zucchini Surprise Fries
By Kathy C.
From the book by Leslie Sansone Eat Smart, Walk Strong "How do you make french fries healthy? Easy: Make them out o...
- 2 medium zucchini, julienned (KC: use french fry blade on bosch food processor)
- 1 teaspoon salt
- 1/2 cup canola oil or peanut oil (KC: coconut oil, red palm oil or avocado oil)
- 2 Tablespoons unbleached flour (KC: GF flour or coconut flour)
- Salt
- Pepper
One-Pan Teriyaki Chicken Veggie Bake-Whole 30
By Kathy C.
Full of flavor, nutrient-dense veggies and satisfying protein
- For the Teriyaki (double if you'd like extra for dipping):
- 1/2 cup coconut aminos
- 1 orange, juiced
- 2 Tbsp. water
- 1 1/2 Tbsp. toasted sesame oil
- 1 Tbsp. rice vinegar
- 2 garlic cloves, minced (or 1 tsp. garlic powder)
- 1/2 tsp. ground ginger
- 1-2 Tbsp. tapioca or arrowroot starch (optional - for thickening)
- For the Chicken & Veggies:
- 1 1/2 lbs. chicken breast, sliced in half the long way
- 3-4 cups broccoli florets
- 8 oz. sugar snap peas (1 small bag)
- 2 medium carrots, peeled and sliced into 1/4-1/2 inch. coins
- 1 bell pepper, cut into strips
- 1 small red onion, sliced
- 1 cup mushroom slices
- 2 tbsp. toasted sesame seeds
- Cauliflower rice (store purchased or homemade)
- Sliced almonds, toasted (optional)
- Cilantro, chopped (optional)