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Recipes
CRANBERRY-PEAR RELISH
By seamline
Janey's recipe Brought to Thanksgiving 2015 Preparation Tips: This is a snap to make in a food processor
- 1 orange, unpeeled, washed, cut into eighths, and seeded
- 1/2 cup walnuts
- 1 large Bosc pear, unpeeled, cored, and cut into eighths
- 2-1/2 cups (10 ounces) fresh cranberries (defrost them if they are frozen)
- 1/2 cup sugar.
Chicken Salad with Walnuts and Grapes
By seamline
I made this Up North for one of Irma and my lunches
- 2 c cooked, diced chicken
- 1/3 to 1/2 cup mayo
- 2 tablespoons sour cream
- 1 cup seedless green grapes, sliced
- 3 green onions, with some green, thinly sliced
- 1 rib celery, thinly sliced
- 1/2 c walnuts (I used toasted almonds)
- 1/4 teaspoon salt
- Dash pepper
- 1 tablespoon lemon juice
- 1 tablespoon honey, or to taste
QUINOA CURRY BOWL, Vegan
By seamline
This quick and easy dish uses “stir fry” frozen vegetables, along with fresh ginger and garlic
- 1 1/2 cups water
- 3/4 cup quinoa (dry)
- 1 teaspoon granulated onion
- 1/2 teaspoon curry powder
- 1 bag (16 ounces) of frozen "stir fry" blend vegetables
- 1 tablespoon minced garlic (4 to 5 medium cloves)
- 1 teaspoon minced fresh ginger
- 1 teaspoon curry powder
- 2 tablespoons tahini (ground sesame paste)
- 1/2 avocado (optional)
- sesame seeds to garnish (optional)
Coconut Goodies, Gluten Free
By seamline
From Elizabeth Simko
- 1/2 cup raisins
- 2/4 cup walnuts
- 1/2 cup dates, pitted
- 1/2 cup dried apricots
- 2 Tablespoons orange juice
- 1 teaspoon zest of orange
- 1 small bag unsweetened coconut
Pumpkin Bars, GF and DF
By seamline
Sarah
- ⅓ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 4 large eggs
- 1 cup fresh aroasted pumpkin or canned
- ⅓ cup honey
- ¼ cup coconut oil
- ½ cup chocolate chunks
Strawberry-Kiwi Salsa
By seamline
Dr
- 2 pints organic fresh strawberries, diced
- 2 organic kiwi, peeled and chopped
- 2 organic granny smith apples, chopped
- 2 organic Fuji apples, chopped
- Juice of one lemon
- Juice of one lime
- 2 tablespoons coconut sugar, honey or preserves (optional)
Cinnamon Spice Cake with Cream Cheese Frosting, THM-S, Keto, Low Carb
By seamline
My Montana Kitchen THM-S, Keto, Low Carb
- Cake:
- 1 Cup Trim Healthy Mama Baking Blend (See below for substitutions)
- 2 Teaspoons Cinnamon
- ⅛ Teaspoon Cloves
- ¼ Teaspoon Nutmeg
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 1/2 Cup Gentle Sweet (or my Low Carb Powdered Sugar)
- ⅓ Cup Melted Coconut Oil (I use refined, so there is no coconut flavor)
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- ⅔ Cup Warm Water
- Frosting:
- 1 8 Ounce Cream Cheese, Softened
- 3 Tablespoons Gentle Sweet (or my Low Carb Powdered Sugar)
- 3 Tablespoons Heavy Whipping Cream
- 1/4 Teaspoon Cinnamon
Cauliflower Fried Rice
By seamline
BY WOMAN'S DAY KITCHEN PER SERVING 251 CAL, 13
- 1/2 large head cauliflower
- 2 tbsp. vegetable oil
- 1 orange pepper, cut into thin 1/2" pieces
- 1 scallion, thinly sliced
- 1 2" piece ginger, cut into thin matchsticks
- 2 tbsp. low-sodium soy sauce
- 2 tsp. chili garlic paste
- 2 tsp. honey
- 4 large eggs
- 1 c. frozen peas, thawed
- 1 c. frozen edamame, thawed
- Lime wedges, for serving
Almond-berry Scones
By seamline
Preheat oven to 350. Grease a baking sheet with butter or coconut oil
- 2.5 cups of almond flour
- 1/2 tsp sea salt
- 2 eggs
- 4 tablespoons honey or other natural sweetener or 4 dates, pureed
- 1/3 cup melted butter or ghee
- 1/2 cup fresh or frozen berries
Ratatouille (Confit Byaldi) in a Skillet
By seamline
Ratatouille is already vegan, so the traditional components don't really need to be adjusted
- INGREDIENTS
- 1 TB olive oil
- 1/2 small onion, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 5 cloves garlic, sliced
- 2 TB flat-leaf parsley, chopped
- 2 TB fresh basil, chopped
- 1/2 cup crushed roma tomatoes (I used a prepared version)
- 1/2 small onion, sliced
- 1 small zucchini, sliced on a mandoline slicer
- 1 small squash, sliced on a mandoline slicer
- 1 small eggplant, sliced on a mandoline slicer
- 1 tomato, chopped
- extra parsley, chopped (for serving)
- handful of oil-cured olives, chopped (for serving)