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Recipes
Breakfast Bars, Gluten free
By seamline
1. Warm the fruit preserves and water in a saucepan over medium-low heat while you prepare the dough
- 3/4 cup blanched almond flour
- 1/2 cup coconut flour
- 2 tsp finely ground flaxseed + 1 tbs for dusting*
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup coconut oil, room temperature
- 1/4 cup honey or maple syrup
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups blueberry preserves
- 3 tbs water
Vegetable soup, Fall
By seamline
Stacey Francis
- 1/4 cup water (or vegetable broth)
- 1/2 of a red onion, diced
- 2 cloves garlic, minced
- 3 celery stalks, diced
- 3 medium carrots, diced
- 1 small head of broccoli, florets
- 1 cup chopped tomatoes
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon turmeric (I used powdered)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper, or to taste (optional)
- fine-grain sea salt and black pepper, to taste
- 6 cups water (or 4 cups vegetable broth + 2 cups water)
- 2 cups kale, de-stemmed and torn in pieces
- 1 cup purple cabbage, chopped
- juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)
Corn on the Cob,How To Cook in the Microwave
By seamline
1. Place 1 to 4 ears of corn in the microwave
- 1 or more ears fresh, un-shucked sweet corn
Slow Cooker Lemon Garlic Chicken
By seamline
Cook on high for about 4 hours, or until chicken reaches 165 degrees
- 4 lemons
- 2-3 heads of garlic
- 1 whole chicken 4 to 5 pounds
- Fresh rosemary, or any fresh herbs
- All-purpose steak seasoning or salt and peppe
Sweet potato casserole recipe
By seamline
From PaleoLeap
- 6 large sweet potatoes, peeled and chopped into chunks;
- 1 cup walnuts, chopped;
- 1/2 cup full-fat coconut milk;
- 1 tbsp cocoa powder;
- 1 tbsp vanilla extract;
- 1 tbsp cinnamon;
- 2 tbsp olive oil, butter or clarified butter;
- Sea salt and freshly ground black pepper to taste;
Lentil, Crushed Soup, Gail Zimmerman
By seamline
from the Christmas gathering 2015 This is based on a recipe Brenda gave me many years ago that came from one of he...
- 3-4 Tbsp. olive oil (I use 4)
- 3 cloves garlic, minced
- 2 large (or three medium) onions, chopped
- 2 cups chopped celery
- 8 chopped or sliced carrots
- 14 cups water (I use filtered water from my refrigerator)
- 4 cups red lentils (2 packages of red lentils from Trader Joe), rinsed and drained
- juice from 1 to 1 1/2 lemons (depending on size)
- 3/4 of a package of organic baby spinach from Costco (in the back room), chopped (I put in the food processor ... a lot easier)
- 2 Tbsp. ground cumin (Brenda's recipe called for curry if you prefer that spice)
Chicken, Slow Cooker Basil
By seamline
This one is made up of tender and flavorful chicken thighs, coconut milk, jalapeños, Thai basil, and cilantro, amo...
- Coconut Curry:
- 2 pounds skinless chicken thighs
- 3 tablespoons olive oil, plus extra as needed
- Kosher salt and freshly ground pepper, to taste
- 2 (13.5 oz.) cans coconut milk
- 6-8 cloves garlic, minced
- 2 jalapeños, ribs and seeds removed, finely chopped
- 1 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons dried basil
- 1 1/2 tablespoons yellow curry powder
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/2 cup fresh Thai basil, chopped, garnish
- Naan or coconut rice, garnish
Provençal Summer Vegetable Bake
By seamline
First had this at Mosaics made by Mary Gilhuly
- 2 medium sweet onions
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 2 cloves garlic, chopped
- 1 15 ounce can cannellini beans, drained and rinsed
- 2 1/2 teaspoons herbes de Provence
- 1/4 teaspoon pepper
- 1 large eggplant (about 1 pound), ends trimmed, halved lengthwise
- 3 large summer squash (combination of zucchini and yellow squash), ends trimmed
- 1/2 pound russet potatoes
- 3 plum tomatoes
- 4 ounces goat cheese
Sweet Potato Casserole
By seamline
Whole Foods
- For the potatoes:
- 2 sweet potatoes, peeled and chopped
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- Pinch sea salt
- For the crust:
- 2 1/2 cups pecans
- 3 T pepitas
- 2 T coconut sugar
- 2 T coconut flour
- 2 T maple syrup
- 2 T unsweetened applesauce
- Pinch sea salt
Chocolate Toffee Matzoh
By seamline
From Paula Kalt Temple Emanu El Julie Kalt Greenfield (248) 885-0315
- 1/2 lb matzoh
- 1 C butter
- 1 C brown sugar
- 12 oz chocolate chips
- 1 C chopped pecans and/or crumbled toffee candy
- NOTE: Can also use white chocolate chips, pistachios, dried fruit, etc