Ingredients 13 ounces, weight Asparagus ½ Small Yellow Onion 2 cloves Garlic 1 teaspoon Olive Oil 5 Eggs 1 cup Milk 1 cup Swiss Cheese ½ teaspoons Salt ¼ teaspoons Pepper 3 cups Cooked Spaghetti Squash (1 Small Squash) Preparation Instructions Preheat oven to 400ºF. Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp. Whisk together the eggs, milk, cheese, salt, and pepper. Grease a pie pan. Press the cooked spaghetti squash to the […]
Ingredients 2 sheet Puff pastry, thawed 2 c Gyuere Cheese shredded/grated 1 Egg 1 Tbsp Water 1 tsp Garlic powder 2 Tbsp Thyme 1 tsp Salt 1 tsp Pepper Instructions Preheat oven to 375°F. Unfold thawed puff pastry onto parchment paper or a silpat mat. Sprinkle a little flour on the puff pastry and roll it out into a 10″ x 12″ rectangle. Stir egg and water together and brush onto puff pastry. Sprinkle with pastry with cheese, thyme, garlic powder, salt, and pepper. Lightly roll ingredients into pastry. Using a pizza cutter cut the puff pastry into 12 thin strips. Twist each strip and lay on silpat baking mat on a baking sheet. Bake 15 mins, then flip and […]
Ingredients: Whole Grain Tortillas 1 Ripe Banana Peanut Butter Yogurt (optional) blueberries & other fruits (optional) granola (optional) Instructions: You start with a little peanut butter spread on a whole wheat wrap and a sliced up a banana. Then you can add just about anything you like so they never get boring.Fresh strawberries, blueberries, yogurt, and granola is my favorite combination. Roll it up and breakfast is served.
Ingredients 1 bag Barilla Ready Pasta Penne 8 spears Asparagus , trimmed 4 oz Prosciutto , sliced 1/4 c Olive oil 3 Tbsp Red Wine Vinegar 1 tsp Rosemary , finely chopped Salt and Pepper to taste Instructions Tear top of Barilla Ready Pasta bag to vent and microwave for 60 seconds. Wet a paper towel and wrap it around the asparagus. Microwave on high for 3 minutes or until asparagus is tender. While the asparagus cooks whisk together olive oil, red wine vinegar, rosemary, salt and pepper in a small bowl. When asparagus is ready cut it into 1-inch pieces and place in a large bowl with sliced prosciutto and Barilla Ready Pasta Penne. Pour the vinaigrette over the pasta and toss to coat. Add more salt and pepper as needed. Enjoy!
Honey Cinnamon Peanut Butter This will keep tightly covered in the fridge for weeks. Although I doubt it will last that long! 1 c creamy peanut butter 3 T honey 1 1/2-2 tsp cinnamon Whisk all ingredients together. Peanut Butter W/Honey & Cocoa I wanted this to taste like peanut butter with chocolate in it, not chocolate with a bit of peanut butter. This has just a hint of chocolate without being too sweet. 1 c creamy peanut butter 1/4 c honey 1 T cocoa powder a splash of hot water Whisk all ingredients together. Add the splash of hot water if needed, as the cocoa can make it a bit dry.
INGREDIENTS 1 large grain free or regular torilla cheddar cheese (use nondairy if needed or use avocado and beans like this recipe) 2 slices of cucumber, for the eyes 2 cucumber slices, for the cheeks 2 carrot triangles, for the ears tip of a baby carrot, for the nose 1 carrot + mini red pepper, peeled, for the stripes tip of mini red bell pepper, for the mouth INSTRUCTIONS Cook the tortilla on medium high heat (use a little nondairy butter to brown it up nicely if you want). Immediately coat one side with your filling of choice and fold over. Cook until as brown as you like and then flip over. Remove from the pan and place on plate. Assemble Catsadillas with the […]
Ingredients 6 Cups Cauliflower, cut into florets (1 1/4 lbs) 3/4 Cup + 1 Tbsp Grated, reduced-fat Mozzerella cheese, divided (just over 3 ounces) 1 tsp Fresh ginger, minced 1 tsp Fresh garlic, minced 1/4 tsp Sea salt Pinch of pepper 1 Large egg white 1/2 Large red pepper, sliced Cilantro, for garnish Sliced green onion, for garnish Toasted sesame seeds, for garnish For the sauce: 2 Tbsp + 1 tsp Natural peanut butter 1 Tbsp Peanut oil 2 tsp Fresh lime juice 1/2 tsp Agave (or honey) 1/2 tsp Rice vinegar 1/4 tsp Fresh ginger, minced Salt, to taste
Ingredients For the salad: 5 Cups Broccoli, cut into small florets 2 Cups Colelsaw mix (just the cabbage part, no dressing) 1/2 Cup Water chestnuts, roughly chopped 1/3 Cup Green onion, sliced 6 Tbsp Roasted salted peanuts, roughly chopped (almonds for paleo) For the dressing: 1/2 Cup Natural peanut butter (Almond butter for paleo) 3 Tbsp Coconut oil, melted 3 Tbsp Fresh lime juice 2 Tbsp Reduced-sodium soy sauce (Coconut aminos for paleo and use GF soy sauce if needed) 2 tsp Agave (honey for paleo) 2 tsp Rice vinegar 1 1/2 tsp Fresh ginger, minced Sriracha, to taste (optional) Salt and pepper Instructions In a large bowl, mix together all the salad ingredients. In a separate large bowl, whisk together all the dressing ingredients until smooth and creamy. Add a pinch of salt and pepper. Pour the dressing over the salad and mix very well, until the dressing evenly coats the salad. Season to […]
Ingredients For the Burgers: 1/2 cup Walnuts, 50 grams 2 cups Cauliflower, cut into florets, 190 grams 1/4 cup Fresh Cilantro, roughly chopped + additional for garnish 2 tablespoons Toasted Sesame Seeds, + additional for garnish 2 tablespoons Natural Peanut Butter, almond butter for paleo/whole30 2 tablespoons Unsweetened Applesauce 1 tablespoon Coconut Flour 2 teaspoons Yellow Curry Powder 1/2 teaspoon Salt pinch of Black Pepper 1 1/2 tablespoons Green Onion, sliced + additional for garnish For the Sauce: 1/3 cup Avocado, mashed, 80 grams or about 1/2 a large avocado 1 tablespoon Full Fat Coconut Milk, canned pinch of Salt Butter Lettuce, for serving Bean Sprouts, for garnish Toasted Peanuts, for garnish, almonds for paleo/whole30 Directions Preheat your oven to […]
Ingredients 2 tablespoons packed brown sugar 2 tablespoons water 1/2 teaspoon pumpkin pie spice 1/4 teaspoon vanilla 1/8 teaspoon cinnamon 1/8 teaspoon kosher salt 1 cup pecan halves Instructions Preheat oven to 275°F. In a small bowl, combine brown sugar, water, pumpkin pie spice, vanilla, cinnamon, and salt, stirring to combine (don’t worry that the sugar and salt won’t be completely dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly. In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they’re done. Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as […]