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Recipes
BISCUITS, EASY PALEO
By seamline
There is nothing like warm, homemade biscuits for breakfast
- 315 grams almond flour (about 3 cups)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs
- 2 tablespoons honey
- 1 tablespoon lemon juice
Balsamic Chicken Breast
By seamline
Made the revised version and it was very tasty
- 1/4 cup all-purpose flour
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon canola oil
- 1 small onion, thinly sliced
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme
- 1/8 teaspoon dried rosemary, crushed
COOKIES, GLUTEN FREE, VEGAN
By seamline
simple
- 3 Mashed bananas ripe
- 1/3 cup apple sauce
- 2 cups oats
- 1/4 cup almond milk
- 1/2 cup raisins (optional, craisens)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Parsnip Fries, Addictive with Truffle Oil
By seamline
Parsnips – I used to only know of them as a beige, carrot-like root vegetable
- 4 medium parsnips, peeled
- 2 tbsp extra virgin olive oil
- Salt and freshly ground pepper
- 2 tsp truffle oil
- 2 tbsp parsley, chopped
- Small to medium size parsnips are the best choice for cooking. They should be firm and without blemishes. Older or larger parsnips usually develop a woody central core that should be cut out. Parsnips can be boiled, roasted, or sautéed.
Salted Maple Almond Butter Cups
By seamline
Kelsey Ale Healing with Food The sweet and salty (but not too salty) combination is pure perfection
- 1/2 cup almond butter
- 2 Tbsp maple syrup
- 1/4 tsp sea salt
- 1 tsp vanilla
- 8 oz unsweetened baking chocolate*
- Stevia or monk fruit extract to taste
- 1 Tbsp honey
Tortellini, Easy Pesto Skewers
By seamline
Easy
- Produce
- 4 oz Sun dried tomatoes
- Condiments
- 1/2 cup Pesto, prepared
- Baking & Spices
- 20 oz Tortellini, refrigerated (regular & spinach mix preferred but any variety will work)
- Other
- Small Skewers
Sue Seidman’s Veggie Chopped Liver
By seamline
This tastes authentic!
- 3 large onions, chopped
- 8 hard boiled eggs, whites only
- 1 1/2 c walnuts, ground
- 1 ~ 15 oz can peas, drained
- 1 ~ 15 oz can lima, drained
Devil's Food Cake, Paleo
By seamline
NUTRITION Serving size: 1/16 Calories: 102 Fat: 6
- 2 ounces dark chocolate, 73% cocoa or higher
- 1/4 cup unsweetened coconut milk, canned, full fat
- 3 Tablespoons coconut oil
- 1/2 cup raw honey
- 1/3 cup beet puree
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1/4 cup arrowroot starch
- 2/3 cup blanched almond flour
Beet Burgers, RECIPE MONSTER Mushroom, Red Onion, and
By seamline
TO MAKE THE PATTIES: 1. Preheat the oven to 375°F
- FOR THE PATTIES:
- 1 cup quinoa, cooked
- 1 large red onion
- 2 garlic cloves, minced
- 1 tablespoon vinegar (optional)
- 1 1/2 teaspoon sea salt, as desired
- 8 ounces mushrooms, white or Portobello, sliced
- 1 13.5-ounce can black beans, drained and rinsed
- 3 beets, peeled, roasted, and sliced
- 2 teaspoon cumin
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 4 dates
- 1 tablespoon parsley
- 1 cup oats
- Top with red onion, leaf lettuce, avocado, and spicy mayo
- FOR THE SPICY MAYO:
- 1 cup vegan mayonnaise
- 2 tablespoons adobo sauce
- 1 adobo pepper, minced
- 1/2 teaspoon Spanish spice blend
Bean-Based Salsa
By seamline
The black-eyed variety, that is
- 1 can (15.5 ounces) rinsed and drained black-eyed peas
- 1 1/2 cups diced tomatoes
- 1 cup sliced scallions
- 1/3 cup chopped cilantro
- 1 minced garlic clove
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- butter lettuce