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Recipes
Strawberry Chia Pudding
By Karenna
Soak chia seeds and raisins in non-dairy milk for at least one hour
- 1/2 cup chia seeds
- 2 cups unsweetened non-dairy milk (almond, hazelnut, coconut, hempseed, etc.)
- 1/4 cup raisins
- 3 cups fresh or frozen strawberries
- 3 tablespoons of honey, coconut nectar, maple syrup or other sweetener of your choice
- 1 teaspoon vanilla extract or ground vanilla
Pumpkin Muffins
By Karenna
Bake 35-40 mins
- 2 BANANS
- 1 C PUMPKIN
- 4 EGGS
- 1/4 C HONEY
- 1/2 C COCONUT FLOUR
- 1 TBSP CINNAMON
- 1 TSP BAKING POWDER
- 1/2 C DARK CHOCO CHIPS (OPTIONAL)
Chicken Tortilla-less Soup
By Karenna
Add chicken breasts to crock pot
- 3 pounds boneless chicken breasts
- 3 tablespoons olive or coconut oil, divided
- 2-3 teaspoons of fajita or taco seasoning
- 1 large onion, diced
- 1 green pepper, diced
- 1-2 green or yellow zucchini, diced
- 1/2 of butternut squash, diced
- 1 can tomatoes, diced
- 6 cloves garlic, minced
- 8 cups chicken stock
- 28 oz canned fire roasted or plain tomatoes
- Juice of 2 limes
- Optional... 1 can corn and 1 can black beans, rinsed
Egg Replacement - Chia Seeds
By Karenna
This recipe makes one chia egg replacement or substitute and will replace one egg in your recipe
- 2 tablespoons chia seeds (ground into a meal)
- 1/2 cup water (should be cool or cold)
Cucumber Bites
By Karenna
Mix up dip (save a bit for garnish)
- 1 Brick Cream Cheese, Softened to room temperature
- 1/4 Cup Ranch Dressing (Yes, good old Hidden Valley)
- 2 TBS Dill (optional)
- 3-4 Long Cucumbers, skinned and sliced into thirty 1 inch slices
- 15 Cherry Tomatoes, sliced in half
Caprese Corn Salad
By Karenna
Method 1 Prepare your grill for high, direct heat
- 5 to 6 ears of sweet corn (still in husks, do not shuck)
- 1/4 cup olive oil
- 3 Tbsp sherry vinegar or white wine vinegar
- Freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon sugar (optional)
- 3 cups roughly chopped, seeded tomatoes, or halved cherry or sun gold tomatoes
- 1/2 cup sliced scallions, including light green parts
- 8 ounces fresh mozzarella, cut into 1/4-inch cubes
- 1/2 cup to 1 cup of fresh basil leaves, thinly sliced
SWEET POTATO PIE - PALEO, VEGAN, GLUTEN FREE
By Karenna
TO MAKE THE CRUST: Preheat oven to 350 Place almond flour and salt in a food processor and pulse to combine Add ...
- CRUST
- 2 1/2 cups almond flour
- 1 large egg (chia seed replacement recipe)
- 2 Tbsp. coconut oil
- 1/2 tsp. sea salt
- FILLING
- 1 pound sweet potatoes
- 1/2 cup coconut oil, melted
- 1/2 cup raw honey
- 1/2 cup almond milk
- 2 large eggs (chia seed replacement recipe)
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 tsp. sea salt
- 1/4 tsp. ginger
- 1/4 tsp. cardamom
- 2 tsp. vanilla extract
Zucchini Spaghetti with Arugula Pesto
By Karenna
Place the Arugula, Basil, Walnuts, Garlic and Cheese in a food processor and begin pulse
- 3 Zucchini (cut to resemble spaghetti)
- 1 1/2 cup Arugula
- 1 1/2 cups Basil Leaves
- 1/3 cup Walnuts
- 2 Garlic Cloves (smashed)
- 1/2 cup Grated Parmesan Cheese
- Olive Oil
- Salt
- Freshly Cracked Black Pepper
DETOX WATER
By Karenna
Rinse grapefruit, tangerine, cucumber and mint leaves
- 1/2 1/2 1/2 gallon water
- 6 6 6 wedges grapefruit
- 1 1 1 tangerine, sliced
- 1/2 1/2 1/2 cucumber, sliced
- 2 2 2 peppermint or mint leaves
- Ice
Cinnamon Coconut Crisp Cereal
By Karenna
Directions Preheat oven to 350 degrees
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/2 tsp. alcohol free vanilla
- 1/2 tsp. stevia powder
- 1 Tbsp. coconut oil, melted
- 1 egg white, at room temperature
- Blueberries (optional)