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Recipes
French Mint Brownies
By seamline
A recipe Sally gave me years ago (1980's from a teacher at Bingham Farms Elementary; Mr Stoll
- Filling:
- 1 1 9 13 mix for 9 x 13 batch. Bake as directed and chill in fridge.
- 1/2 1/2 1/2 c. soft margarine 1t. peppermint extract
- 2 2 2 c. powdered sugar 2-3 drops green food coloring
- 2 2 2 T milk
- Frosting:
- 1/2 1/2 1/2 c margarine
- 6 6 6 oz. semi-sweet chocolate chips
Golden Milk
By seamline
The main ingredient in this recipe is turmeric
- Step 1: Turmeric Paste:
- Ingredients:
- 1/4 cup of turmeric powder
- 1/2 teaspoon of ground pepper
- 1/2 cup of filtered water
- Step Golden Milk:
- 1 cup of almond milk (hemp or coconut are also good options)
- 1 teaspoon coconut oil
- 1/4 teaspoon or more of turmeric paste
- Honey
Warm Potato Salad Dijonnaise
By seamline
From woman's day Chunks of baby red and Yukon gold potatoes create a colorful—and tasty—side dish that’s spic...
- 3 pound(s) baby red and Yukon gold potatoes, halved (quartered if large)
- Kosher salt and pepper
- 3 tablespoon(s) creamy Dijon mustard
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) seasoned rice vinegar
- 4 scallions, thinly sliced
- 1 tablespoon(s) fresh tarragon, roughly chopped
Chicken, Honey Balsamic Sheet Pan
By seamline
1.Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius)
- 1/4 cup balsamic vinegar
- 6 tablespoons honey
- 2 to 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon red chili flakes
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds chicken breasts (4 each), trimmed
- 1 1/2 pounds baby red potatoes, quartered
- 1 pint cherry tomatoes
- 1 pound green beans, trimmed
Chicken Stock Using Boneless Breasts
By seamline
Super simple, right?! And it turned out great! I made chicken noodle soup with the stock, some fresh veggies and ju...
- 6 Chicken (med-large) Breasts
- 2 Medium Onions (yellow or white)
- 6 Celery stalks (including leaves)
- 4 Large Carrots, Peeled
- 6-7 Garlic Cloves
- 16 Cups of Water
- 2 tbsp Black Peppercorns
- 1-2 tbsp Salt (I use sea salt)
- 1 tsp Rosemary
- 1 tsp Thyme (hey, have you got the thyme? bahahahaha!……ok, fine, bad joke :p )
- 4 Bay leaves
- Parsley (if you have fresh, use that, a pretty good handful…I didn’t have any, so I just used the rest of the dried parsley.)
Cheesecake Bars, Raw Chocolate-Swirl
By seamline
Cheesecake = a match made in Heaven
- Chocolate Crust:
- 1 cup raw pecans
- 2 Tablespoons cocoa powder
- 2 Tablespoons pure maple syrup (preferably Grade B)
- 1 Tablespoon coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Cheesecake filling:
- 1 cup raw cashews, soaked for at least an hour
- 1/2 cup zucchini, peeled and chopped
- 2 1/2 Tablespoons fresh lemon juice
- 2 Tablespoons coconut oil
- 1/4 cup honey (or agave, for vegans)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Chocolate Swirl:
- 2 Tablespoons cocoa powder
- 1 Tablespoon pure maple syrup
- 1 Tablespoon coconut oil, in liquid form
CHICKEN STRIPS, BAKED WITH HONEY MUSTARD SAUCE (PALEO & SCD)
By seamline
AUTHOR: Danielle Walker - AgainstAllGrain
- 1 pound chicken tenders
- 1/4 cup extra virgin olive oil
- 1 cup dried shredded coconut, unsweetened
- 1/2 cup coconut flour
- 1/2 teaspoon coarse salt
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground mustard seed
- 1/4 teaspoon onion powder
- 2 teaspoons whole grain mustard
- 4 teaspoons honey
Soup, Crockpot Butternut Squash, Chicken, and Quinoa
By seamline
By Chelsea from Andi Kane
- 1 and 1/2 pounds boneless skinless chicken breasts
- 1 cup quinoa
- 1 (~4 cups) small butternut squash
- 1 can (15.25 ounces) kidney beans
- 1 can (15 ounces) corn
- 1 can (14.5 ounces) petite diced tomatoes*
- 2 teaspoons minced garlic
- 1 packet (1.12 ounces) fajita seasoning mix
- 5 cups chicken broth**
- Salt and pepper to taste
- Optional: fresh parsley, sour cream, cheddar cheese
GRAHAM, HONEY CRACKER PIE CRUST
By seamline
1.Preheat oven to 350 degrees
- 1/4 cup almond flour
- 1/2 cup plus 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup coconut oil, softened
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla