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Recipes
Sweet Potato Tots
By Karenna
Preheat the oven to 400°F
- 2 to 2.5 lbs yellow sweet potatoes (not yams)
- 1/2 cup coconut oil
- pinch of salt (I like coarse-grain Celtic sea salt)
Grilled Basil Chicken and Tomatoes
By Karenna
Cut four tomatoes into quarters and place in a food processor
- 8 plum tomatoes, divided
- 3/4 cup balsamic vinegar
- 1/4 cup tightly packed fresh basil leaves
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 4 boneless skinless chicken breast halves (4 ounces each)
Avocado & Tomato Salad
By Karenna
Toss all ingredients in a bowl and top on a bed of lettuce (if desired) Makes 8 servings
- 4 cups avocados, diced medium
- 2 cups tomatoes, diced medium
- 2 cups cucumbers, peeled and diced medium
- 3-4 green onions, diced small
- 4 tablespoons fresh cilantro, chopped
- 2 teaspoons fresh garlic, minced
- 2 tablespoons lime juice
- 1/4 cup olive oil
- salt & pepper
Egg Bake
By Karenna
**BAKE - 45 MINS @ 350 SPRINKLE W/SHRED CHEESE ONCE OUT OF OVEN TOP W/SALSA, SOUR CREAM, AVOCADO
- 10-12 EGGS
- 5-8 OZ CHOPPED FRESH SPINACH
- 1/2 C COOKED VEGGIES
- 3/4 C FRESH TOMATOES
- 1 C COTTAGE CHEESE
- 2 TBSP HEAVY CREAM OR 1/4 C COCONUT MILK
- BUTTER OR OLIVE OIL TO GREASE 9X13 PAN
Cauliflower Chowder
By Karenna
Heat a large skillet over medium high heat
- 4 slices bacon, diced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup almond or coconut flour
- 4 cups chicken broth
- 1 cup almond or coconut milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Lee's Bread
By Karenna
Bake 30 to 35 minutes @ 350 Toast a slice and top with almond butter
- 2-1/2 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 5 eggs
- 1-1/2 tbsp honey
- 1 tbsp apple cider
Nut Energy Bars
By Karenna
Preheat the oven to 350 degrees
- 2 cups chopped pecans
- 1 cup chopped walnuts
- 1 cup chopped almonds
- 20 dates, finely chopped
- 3/4 cup eggs
- 2 tablespoons cinnamon
- 1 1/2 teaspoons vanilla
Ranch Chicken Chili
By Karenna
Place contents in crockpot
- 1 lb boneless, skinless chicken breast or thighs
- 1 medium onion, finely diced
- 1 cup frozen corn
- 15 oz can black beans, drained & rinsed
- 15 oz can white beans, drained & rinsed
- 10 oz can “Rotel” diced tomatoes with green chilies, not drained
- 8 oz package cream cheese, cut into cubes
- 1 package Ranch Dressing & Dip Mix
- 2 teaspoons Vegetable Bouillon Soup Base
- 1 cup water
- 1/4 cup cilantro, chopped
Zucchini, Eggplant, Tomato Gratin
By Karenna
In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat
- 3 Tbsp olive oil
- 2 cups sliced yellow onion (1 large onion)
- 1 cup of sliced red, orange, or yellow bell peppers
- 1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound)
- 1 large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash
- 2 medium sized tomatoes
- 3 cloves of garlic, peeled and smashed
- 1 1/2 teaspoons salt
- 2 Tbsp chopped fresh parsley
- 2 ounces Provolone cheese, sliced or grated
- 3 Tbsp grated Parmesan cheese
Ginger Ale
By Karenna
Fill to top with Perrier Carbonated Natural Spring Water
- A 4 cup mason jar filled with 10 ice cubes
- add...
- 1/2 tsp ground ginger
- 2 1/2-3 Tbsp apple cider vinegar
- 1 Tbsp truvia or desired sweetener