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HUMMUS, SWEET POTATO WITH ROASTED CHICKPEAS [VEGAN, GLUTEN-FREE]
![HUMMUS, SWEET POTATO WITH ROASTED CHICKPEAS [VEGAN, GLUTEN-FREE]](/media/24/f9/43eabe7c28ad61dcb4714e77f23e41e79702.jpg/tsp/hummus-sweet-potato-with-roasted-chickpeas-vegan-gluten-free.jpg)
By seamline
Dairy FreeGluten-free RecipesGrain Free RecipesHigh ProteinVeganWheat Free
- 1 sweet potato
- 1 15-ounce can chickpeas
- 2 garlic cloves
- 3 tablespoons olive oil
- 1/2 teaspoon cajun seasoning
- 1/4 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1 tablespoon tahini
- Juice from 1/2 lemon
- 1 cup kale, stems removed
- Roasted chickpeas, for topping
pumpkin cranberry muffins
By seamline
from Practical Paleo (page 246)
- 6 eggs, beaten
- 1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
- 1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil – I like Tropical Traditions Green Label
- 1 teaspoon vanilla
- 1/4 cup honey or maple syrup
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/4 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1/2 cup fresh cranberries
Twix Bars, Homemade (Grain-Free, Paleo, Primal, Gluten-Free)
By seamline
1. Preheat the oven to 350ºF and adjust rack to middle position
- For the crust:
- 2 cups almond flour
- 4 tablespoons coconut flour
- 1/2 teaspoon unflavored gelatin (this provides structure for the crust. I prefer Bernard Jensen’s or Great Lakes)
- 1/4 teaspoon Celtic sea salt
- 2 tablespoons honey
- 8 tablespoons unsalted butter or 6 tablespoons ghee, cold, cut into tablespoons
- For the Caramel:
- 8 tablespoons unsalted butter or 6 tablespoons ghee
- 1 cup pure maple syrup
- 1 1/2 cup heavy cream or full-fat, canned coconut milk
- For the Chocolate:
- 6 ounces bittersweet or semisweet chocolate (I prefer Equal Exchange or Trader Joe's because they are soy-free)
- 1 tablespoon coconut oil
Balsamic Chicken Breasts Recipe--revised by me
By seamline
Made this revised version for dinner with Jon and Alie Kabbe
- Mixture to pour over chicken:
- 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 can salt free diced tomatoes
- 1-11/2 teaspoons Tuscan Sunset Herbs by Penzy (mixture of Italian Herbs)
- 2 tablespoons balsamic vinegar
- 1/4 cup water
- 1 small deli container (almost full) of pitted kalamata olives
- Adding artichoke hearts is an option
Spaghetti Squash, Cheesy Baked
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1. Preheat oven to 350 degrees F
- 1 medium spaghetti squash about 3 lbs, baked al dente (slightly undercooked from the directions linked)
- 1 tablespoon ghee or olive oil
- 1/4 cup yellow onion, finely minced
- 2 garlic cloves, minced
- 1 pound ground beef or uncooked Italian chicken sausage
- 2 cups tomato puree
- 1/4 cup water
- 2 tablespoons tomato paste
- 3/4 teaspoon parsley
- 1/2 teaspooon oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt
- 1/4 teaspoon cracked pepper
- 1 cup ricotta (use farmer’s cheese for SCD)
- 1 cup shredded raw mozzarella or smoked fontina cheese
- 1 egg, beaten
- 3 tablespoons freshly grated parmesan
Brisket, Braised with Root Vegetables
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Preheat the oven to 325 degrees F
- One 4-pound beef brisket, preferably first cut, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 4 teaspoons chopped fresh thyme
- 1 cup dry red wine, such as Cabernet Sauvignon
- One 28-ounce can diced tomatoes
- 1 1/2 pounds baby red potatoes
- 1 pound carrots, peeled and cut into 3-inch-long pieces
- 1 pound parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if very thick
Root vegetables, roasted--crock pot or Oven roasted
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Richard omitted rutabagas and substituted sweet potatoes and beets
- 2 # carrots 3 T olive oil
- 2 # rutabagas 1 t basil
- 2 # parsnips 1 t kosher salt
- 1/2 c chopped parsley 1 t black pepper
Provençal Tian (Eggplant, Zucchini, Squash, and Tomato Casserole)
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Kate Miller
- 1/2 About 1/2 cup extra-virgin olive oil, divided
- 3/4 pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- Kosher salt
- 3/4 pound summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- 3/4 pound Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- 3 medium cloves garlic, crushed
- 1/4 cup chopped yellow onion (from 1 small onion)
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 1 teaspoon chopped fresh oregano or marjoram leaves
- Freshly ground black pepper
Butternut Squash Soup
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From Cooking Light Calories 297 Fat 10
- SOUP:
- 1 tablespoon butter
- 3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
- 3/4 cup chopped carrot
- 1/2 cup chopped sweet onion
- 2 1/2 cups fat-free, less-sodium chicken broth
- 1/4 cup half-and-half
- 1/8 teaspoon salt
- TOASTS:
- 4 (1-ounce) slices French bread
- 3 ounces thinly sliced Swiss cheese
Lemon or Lime Curd sauce, dairy free
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(adapted from Chocolate and the Art of Low Fat Desserts)
- Lighter Lime Curd
- (adapted from Chocolate and the Art of Low Fat Desserts)
- 1/3 cup strained, fresh lemon or lime juice
- 1-2 tsp lemon or lime zest
- 5 tbsp sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract