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Samoas Cookies, Homemade

Samoas Cookies, Homemade

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Preheat the oven to 350ºF

  • For the cookies:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • For the coconut topping:
  • 3 cups shredded sweetened coconut
  • 15 ounces store-bought or homemade soft caramels
  • 3 Tablespoons milk
  • 1/4 teaspoon salt
  • 8 ounces dark chocolate (See Kelly's Notes)
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Spaghetti Squash Casserole

Spaghetti Squash Casserole

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Preheat the oven to 400°F

  • 1 spaghetti squash, halved lengthwise and seeds removed
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon dried basil
  • 2 plum tomatoes, chopped
  • 1 cup (8 ounces) 1% cottage cheese
  • 1/2 cup (2 ounces) shredded low-fat mozzarella cheese
  • 1/4 cup chopped parsley
  • 1/4 teaspoon salt
  • 1/4 cup (1 ounce) grated parmesan cheese
  • 3 tablespoons seasoned dry bread crumbs
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English Muffins, Quick Paleo

English Muffins, Quick Paleo

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I finally made some low carb, paleo English Muffins that are good

  • 1 Egg, beaten
  • 1 Tbsp Milk of Choice ( unsweetened Coconut Milk, Almond Milk, or organic half and half).
  • 1 Tbsp Coconut Flour, where to buy coconut flour
  • 1/2 Tbsp Melted grass Fed Butter or Coconut Oil, melted, where to buy coconut oil
  • 1/8 Tsp Baking Soda mixed with 1/4 Tsp Apple Cider Vinegar in separate pinch bowl ( this replaces baking powder) * could omit, but it won’t rise much.
  • 1/8 Tsp Vanilla Extract * optional, I omit if I’m making something savory like an egg sandwich.
  • 1/4 Tsp Honey or ( 6 drops liquid Stevia for low carb)
  • Optional, can omit sweetener, but use full fat canned coconut milk for milk of choice.
  • 1 Pinch Sea Salt * optional
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Squash, Summer with Lemon Citronette

Squash, Summer with Lemon Citronette

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from Brenda's cooking class

  • SALAD
  • 1/4 1/4 1/4 c pine nuts (I used slivered almonds)
  • 2 2 2 #'s mixed zucchini and yellow squash
  • sea salt
  • 1/2- 1 1/2- 1 1 cup crumbled feta
  • CITRONETTE
  • 1/2 1/2 1/2 t. lemon zest
  • 1 1 1 T. fresh lemon juice
  • 1 1 1 clove garlic
  • 2 2 2 t. fresh thyme
  • 1 1 1 t. chopped tarragon
  • 1 1 1 t. chopped fresh parsley
  • (I used dried herbs)
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SEVEN-LAYER BARS-Paleo

SEVEN-LAYER BARS-Paleo

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AUTHOR: Danielle Walker - AgainstAllGrain

  • Caramel Sauce
  • 1/2 cup honey
  • 1-1/2 tablespoon palm shortening or ghee
  • 1/2 cup coconut milk
  • 1/2 teaspoon sea salt
  • Crust
  • 1 ∕3 cup plus 1 tablespoon coconut flour
  • 1 ⁄4 cup almond flour
  • 1 ⁄4 cup unsweetened applesauce
  • 2 tablespoons coconut oil, softened
  • 1 tablespoon honey
  • 1 ⁄2 teaspoon pure vanilla extract
  • 1 ⁄2 teaspoon apple cider vinegar
  • 1 ⁄4 teaspoon baking soda
  • 1 ⁄4 teaspoon cinnamon
  • Pinch sea salt
  • Ganache
  • 3 ounces unsweetened chocolate
  • 1 tablespoon coconut milk
  • 3 tablespoons honey
  • Coconut Cream
  • 3 tablespoons coconut butter
  • 6 tablespoons coconut milk
  • 2 tablespoons honey
  • Toppings
  • 1 ⁄2 cup chopped walnuts
  • 1 ⁄4 cup shredded, unsweetened coconut
  • 1 ⁄4 cup dairy-free chocolate chips
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CARROT HOT DOGS [VEGAN]

CARROT HOT DOGS [VEGAN]

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Peel carrots and cut off ends

  • 4 large carrots, peeled
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce or liquid aminos
  • 2 tablespoons agave nectar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
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AQUAFABA, A GUIDE TO USE OR MAKE

AQUAFABA, A GUIDE TO USE OR MAKE

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My main tip? Buy canned chickpeas instead of making your own from cooked chickeas

  • It’s is the liquid leftover from cooked chickpeas.
  • GUIDE PREFERS TJ ORGANIC CHICK PEAS
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ASPARAGUS SOUP

ASPARAGUS SOUP

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1. In a soup pot, place the broth over low heat

  • 8 cups vegetable or chicken broth
  • 2 Tablespoons olive oil
  • 4 shallots, chopped (about 1 cup)
  • 2 leeks, white part only, chopped
  • 1 Tablespoon garlic, minced
  • 3 lbs fresh asparagus (3 bunches), chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • fresh dill and coconut cream, for garnish
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Paleo Mayonnaise (Alternate version)

Paleo Mayonnaise (Alternate version)

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Paleo gluten, dairy, soy and preservative free mayonnaise recipe

  • 1 egg
  • 1/2 Tsp fresh lemon juice
  • 1/2 Tsp kosher salt (to taste)
  • 1/2 Tsp dry mustard
  • 1 Cup olive oil
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CHILI, 1-POT RED LENTIL

CHILI, 1-POT RED LENTIL

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1. Heat a large pot over medium heat

  • 2 Tbsp avocado or coconut oil
  • 1 medium white or yellow onion, diced
  • 1 medium red pepper, diced
  • 1/2 tsp each sea salt and black pepper (divided // plus more to taste)
  • 1 jalapeño , diced with seeds
  • 4 cloves garlic (4 cloves yield ~2 Tbsp)
  • 3 Tbsp chili powder (divided)
  • 2 Tbsp ground cumin (divided)
  • 1 tsp smoked paprika
  • 2 15-ounce cans diced tomatoes (if unsalted, add more sea salt)
  • 3 Tbsp tomato paste
  • 1 3/4 cup water (plus more as needed)
  • 3/4 cup dry red lentils thoroughly rinsed in cold water + drained
  • 1 15-ounce can kidney beans (slightly drained)
  • 1 15-ounce can black beans (slightly drained)
  • 1-2 Tbsp coconut sugar (or maple syrup)
  • 1 15-ounce can corn, drained (optional)
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