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Recipes
Pumpkin Crumb Cake (THM S, Low Carb)
By seamline
A low carb, Trim Healthy Mama take on the very sugary Pumpkin Crumb Cake that uses yellow cake mix
- Cake Base-
- 2 1/2 cup of almond flour
- 1/4 cup of butter
- 6 tbsp of THM Gentle Sweet (or 12 tbsp of xylitol or swerve or 4 tbsp of Truvia or Pyure)
- 3 eggs, beaten
- 1 tsp vanilla
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- Filling-
- 1- 15oz can of pure pumpkin
- 3 eggs
- 1 tsp vanilla
- 1/2 cup plus 2 tbsp of THM Gentle Sweet (or 1 cup of xylitol or swerve or 1/3 cup of Truvia or Pyure)
- 1/4 tsp of molasses
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
- or 1 tsp of pumpkin pie spice
- Crumble-
- 1 cup of almond flour
- 1 tbsp of coconut flour
- 4 tbsp melted butter
- 3 tbsp of THM Gentle Sweet (6 tbsp of xylitol or Swerve or 1 tbsp of Truvia or Pyure)
- 1/4 tsp of mineral salt
- 1/3 cup of pecans (sprinkled over the top of crumble)
- Whipped Topping-
- 1/2 cup of heavy whipping cream or coconut cream (just the white not the water part)
- 1-2 tsp of pumpkin pie spice or cinnamon
- 2 tbsp of THM Gentle Sweet (or 4 tbsp of xylitol or Swerve or 2 tbsps of Truvia or Pyure)
- 1 tsp vanilla
- a pinch of salt
Cauliflower Tabbouleh
By seamline
This winning combination of cauliflower and tomatoes is high in fiber, iron, manganese, magnesium, niacin, phosph...
- 1 head cauliflower
- 4 tomatoes
- 1 cup cilantro, chopped
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 2 tsp garlic powder
- Sea salt and black pepper, to taste
Asparagus, Roasted
By seamline
Preheat the oven to 400 degrees F
- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper
carrot kugel--gluten free
By seamline
I made this dish Tuesday night and had some with our meat and salad
- 5-6 cups chopped carrots (approximately 2lbs)
- 1/4 cup agave nectar or honey
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon orange rind
- 3 eggs
- 1/4 cup blanched almond flour
Salmon, Beer Glazed
By seamline
from Denise Levy
- 2 pounds mixed mushrooms
- 2 shallots sliced
- 5 sprigs fresh thyme
- 2 T extra virgin olive oil
- !/2 tsp ground black pepper
- 3/4 C stout beer
- !/2 tsp coarse sea salt
- 2 T firmly packed light brown sugar
- ! T Dijon mustard
- 4-6 ounce skinless, boneless salmon fillets
Salad, the new layered
By seamline
Per Serving: cal. (kcal) 182, Fat, total (g) 11, chol
- 4 cups torn mixed greens
- 1 15 ounce can garbanzo beans, rinsed and drained
- 1 cup red and/or yellow cherry tomatoes, quartered or halved
- 1 cup thinly sliced fresh fennel bulb or celery
- 1 cup chopped yellow and/or red sweet peppers (1 large)
- 1 cup diced cooked turkey ham (6 ounces)
- 1/4 cup thinly sliced green onions
- 1 cup light mayonnaise dressing or salad dressing
- 2 tablespoons milk
- 1 tablespoon snipped fresh fennel tops or 1 teaspoon fennel seed, crushed
- 1/8 teaspoon ground white or black pepper
- 3/4 cup shredded reduced-fat or smoke-flavored cheddar cheese
Matzo Ball Soup [Vegan]
By seamline
To Make the Soup: 1. Heat the oil in a large soup pot over medium heat
- Make the Soup:
- 2 teaspoons safflower oil
- 3 large carrots, cut into chunks
- 3-4 celery stalks with leaves, cut into chunks
- 1 large onion, cut into chunks
- 4 large cloves of garlic, minced
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried sage
- 1 teaspoon dried parsley
- 4 cups vegetable stock
- 2 cups water
- Salt and pepper to taste
- Make the Matzo Balls:
- 4 teaspoons egg replacer + 3/4 cup warm water OR 1/4 cup potato starch
- 1 cup matzo meal
- 1 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried dill
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons safflower oil
- 1 1/3 cup seltzer
Chicken, Better Than Takeout: General Tso’s (Grain, Gluten, Soy, and MSG Free)
By seamline
1. Start with frying the chicken
- FOR THE STIR FRY:
- FOR THE CHICKEN: 1/4 cup friendly fat to cook in (butter, coconut oil, lard)
- 2 -ish cups cooked chicken from your weekly crockpotted chicken, cut in chunks to your preference.
- 1 TB coconut aminos
- 1/3 cup blanched almond flour
- 1/4 cup arrowroot flour
- 1/2 tsp red pepper flakes
- Sea salt / black pepper (pinches to taste)
- 1/4 cup friendly fat to cook in (butter, coconut oil, lard)
- 1 medium onion sliced thin
- 5 cloves garlic
- minced 1 tsp red pepper flakes (
- 4 cups sugar snap peas (broccoli would work nice too)
- 4 medium/large carrots peeled with julienne peeler
- 1 TB raw honey (optional but it does help even out the heat)
- 1/3 cup coconut aminos
- 1/4 water
- 1/2 TB arrowroot whisked together to make a flavor whisked together to make a flavor slurry/sauce
- FOR THE CAULIFLOWER “RICE”:
- 1/4 cup friendly fat to cook in (butter, coconut oil, lard)
- 1 head cauliflower, pulsed in a food processor into “rice” sized bits
- Sea salt and
- black pepper to taste
Sweet Potatoes, Mashed with Shallots, Passover
By seamline
Boil sweet potatoes in a 4-quart sauce pan until tender, 15-20 minutes
- 2 1/2 lbs sweet potatoes, peeled and cut into 1″ chunks
- 3 Tablespoons olive oil
- 4 medium shallots (approximately 1/2 lb), thinly sliced
- kosher salt
- 3 Tablespoons unsalted butter or pareve margarine
- 1/2 cup vegetable stock
- freshly ground black pepper
Lemon Bars, Easy, Easy Pineapple Bars
By seamline
Mix everything together in a large bowl
- 1 box angel food cake mix (Betty Crocker)
- 2 cans lemon pie filling (21 oz. Comstock)