Chorizo Stuffed Mushrooms

Yield: 24

24 button mushrooms, stems removed and reserved for filling

1 tbsp olive oil

1/2 onion, finely diced

1/2 red bell pepper, finely diced

3 cloves garlic, finely minced

2 cups spinach (or greens of choice), chopped

1/4 cup parsley, chopped

1 lb chorizo

1. Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.

2. Finely chop half of reserved mushrooms stems, discarding any woody pieces.

3. In a large skillet, heat olive oil over medium heat. Add mushroom stems and saute until they start to release moisture.

4. Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften.

5. Add garlic and cook an additional 30 seconds.

6. Remove skillet from heat. Add chopped greens and parsley and stir to combine.

7. Allow filling to cool slightly before adding chorizo. Stir to combine well.

8. Using a spoon, scoop a bit of chorizo mixture into each mushroom, mounding each slightly. Place on prepared baking sheet.

9. Bake for 25 to 30 minutes, or until filling is cooked through and mushrooms are tender.

10. Arrange on serving tray and garnish with additional chopped parsley if desired.

http://therealfoodrds.com/chorizo-stuffed-mushrooms/

Lemon Bars

Yield: 8x8 pan

Filling:

1 cup cashews

1 cup coconut cream

2 tbsp arrowroot or cornstarch

1/2 cup lemon juice

1 tbsp lemon zest

pinch salt

1/4 cup maple syrup

2 tbsp icing sugar

Crust:

1 cup oats

1 cup almonds

1/4 tsp salt

2 tbsp coconut sugar

1 tbsp maple syrup

4-5 tbsp coconut oil, melted

1. Add cashews to a small bowl and cover with boiling hot water. Let soak for 1 hour, then drain thoroughly.

2. In the meantime, preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper.

3. Add oats, almonds, salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.

4. Transfer to a medium mixing bowl and add maple syrup and coconut oil, starting with lesser end of range. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

5. Transfer mixture to prepared dish and spread evenly. Press down firmly until evenly distributed and well packed.

6. Bake for 15 minutes, then increase heat to 375F and bake for 5 to 8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350F.

7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, salt, and maple syrup. Mix on high until very creamy and smooth.

8. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

9. Bake for 20 to 23 minutes or until the edges look very slightly dry and the center appears jiggly but not liquidy.

10. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) for at least 4 hours, preferably overnight.

11. To serve, slice and sift with icing sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.

https://minimalistbaker.com/creamy-vegan-lemon-bars/

Sunflower and Hempseed Pate

Yield: 4 cups

1 1/2 cups sunflower seeds, soaked at least 6 hours

2 tbsp lemon juice

1 tbsp miso

2 tbsp tamari

1 tbsp grated ginger

5 dates, soaked, soaking liquid reserved

3/4 tbsp dill

1/2 tsp cumin

1/2 tsp curry powder

1 stalk celery, chopped

1 cup grated carrot or sweet potato

1 tsp turmeric

1/4 cup parsley

2 cups hemp seeds

1. Combine all ingredients in food processor and pulse to combine.

2. Can be used as a stuffing for raw mini peppers or tomatoes, as a dip for vegetables, a spread for pita or sandwiches, or a filling for nori rolls.

CSNN recipe from Alicia

Braised Chicken with Artichokes and Olives

Yield: 4-6 servings

2 kg chicken pieces

8 cloves garlic, thinly sliced

1 cup white wine

1/4 cup olive oil, divided

1 tsp thyme leaves

1 tbsp tomato paste

1 tsp herbes de Provence

1 tbsp fennel seeds

2 cups chicken stock

6 plum tomatoes, halved

1 stalk celery, finely diced

1 onion, diced

1 small jar artichoke hearts, drained

1/2 cup pitted green olives

1. In a large bowl, combine chicken with add the garlic, wine, 2 tbsp oil, and thyme. Season with salt and pepper, and mix until completely coated. Cover and chill for at least a few hours, but preferably overnight.

2. In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Scrape marinade off the chicken pieces back into the bowl. Fry the chicken in batches until the skin is golden and crisp. Remove the chicken from the pan and pour off the oil.

3. Place the pan back on the heat, and add the tomato paste, herbs, fennel seeds, chicken stock, tomatoes, and remaining marinade. Bring to a boil, then simmer gently for 20 mins.

4. Preheat oven to 325F.

5. Nestle the chicken pieces back into the dish. Scatter over the celery, onions, and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hour.

6. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

https://www.bbcgoodfood.com/recipes/chicken-provencal-olives-artichokes

Sesame Ginger Chickpea Cakes

Yield: 8 patties

3 tbsp olive oil, divided

1 shallot, chopped

1 tbsp tamari

1 clove garlic, minced

1 can chickpeas, mashed with a fork

2 scallions, chopped

1/2 tbsp grated fresh ginger

1 tsp sesame oil

2 eggs, gently whisked

1/2 tsp coriander

1/4 cup cilantro, chopped

1/2 cup gluten-free flour

1 cup gluten-free breadcrumbs

2 tbsp sesame seeds

salt and pepper

1. In a small pan, heat 1 tablespoon of the olive oil. Add the shallots and cook for a few minutes on medium heat until translucent. Turn off heat and add tamari and garlic. Stir together in the hot pan for another minute. Set aside.

2. In a medium bowl, combine the chickpeas, scallions, ginger, sesame oil, eggs, coriander, cilantro, flour, and cooked shallots.

3. Form into patties. Try to pack into a ball and then gently press down to flatten. They will fall apart easily, so just try to pat them together as best as you can.

4. Spread the breadcrumbs on a plate. Mix in sesame seeds, and a few pinches of salt and pepper. Roll each patty in the breadcrumb mixture, covering liberally, and set aside.

5. Heat the remaining 2 tablespoons of olive oil in a large skillet (be sure the bottom of your skillet is completely coated with the oil). When the oil is hot, add the patties. Cook for 1 to 2 minutes on each side, or until golden brown. Serve with yogurt sauce.

https://www.loveandlemons.com/sesame-ginger-chickpea-cakes/

Coconut Flour Banana Bread

Yield: 1 loaf

4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)

3/4 cup coconut flour

5 eggs

1/4 cup coconut sugar

1 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

1. Preheat the oven to 350F. Line a 9x5-inch loaf pan with parchment paper.

2. In a large bowl, mash the bananas with a fork.

3. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Stir the batter well, breaking up any lumps so a smooth batter is formed.

4. Pour batter into lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.

5. Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge.

https://detoxinista.com/best-ever-coconut-flour-banana-bread/

Tomato and Thyme Cod

Yield: 4 servings

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

400g can chopped tomatoes

1 tsp maple syrup

few sprigs thyme

1 tbsp tamari

4 cod fillets (or another white flaky fish)

1. In a medium pot, heat oil over medium heat. Add onion, and cook for 5 to 8 mins, until lightly browned.

2. Add garlic and cook for 1 minute.

3. Stir in chopped tomatoes, maple syrup, thyme, and tamari. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Gently add cod fillets into the sauce. Cover and gently cook for 8 to 10 mins, until the cod flakes easily.

https://www.bbcgoodfood.com/recipes/5939/tomato-and-thyme-cod

Moroccan Breakfast Skillet

Yield: 4 servings

1 tbsp coconut oil

1 lb ground pork

1 yam, diced (about 2 cups)

1/2 onion, diced

3 cloves garlic, minced

1 tsp ground turmeric

1 tsp cumin

1 tsp paprika

1/4 tsp cinnamon

salt and pepper

1 tbsp apple cider vinegar

1/4 cup raisins

1 small bunch chard, stems removed, leaves chopped

8 eggs, whisked

1. In a heavy-bottomed pan, heat oil over medium-high heat. Add ground pork and cook, stirring, until the meat is browned and has absorbed all of the fat. Turn off the heat, transfer to a bowl, and set aside.

2. Place the same pan back on the stove, with some of the fat from the pork, and turn the heat to medium-high. Add yam and cook, stirring, for ten minutes.

3. Add the onion, garlic, and spices, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.

4. Add the apple cider vinegar and raisins to the pan. Stir to combine.

5. Add the chard leaves. Continue cooking until chard has wilted, about a minute or two. Add vegetables to bowl with cooked pork.

6. Place the same pan back on the stove. Cook the scrambled eggs to desired doneness, then combine with pork and vegetables. Stir all together and serve.

https://autoimmunewellness.com/moroccan-breakfast-skillet/

Turmeric Ginger Vegetable Soup

Yield: 4-6 servings

1 onion, diced

1 leek, chopped

2 stalks celery, chopped

3 carrots, chopped

8 mushrooms, quartered

1 sweet potato or yam, chopped

1-inch piece ginger, grated

1 tbsp ground turmeric

salt and pepper

1 baby bok choy, chopped

juice of 1 lemon

1. In a large pot, combine all ingredients except lemon juice and bok choy. Add enough water to cover vegetables by 2 to 3 inches.

2. Bring to a boil, then reduce heat and simmer for about 30 to 60 minutes, or until vegetables are tender.

3. When soup is just about done, add bok choy and lemon juice. Let cook for 5 more minutes.

https://www.averiecooks.com/immune-boosting-vegetable-soup-and-broth/

Orange Loaf

Yield: 1 loaf

1 1/2 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup coconut oil, melted and cooled

1/3 cup maple syrup

zest of 1 large orange

1/2 cup freshly squeezed orange juice

1/4 cup unsweetened almond milk

1. Preheat oven to 350F. Line an 8x4 inch loaf pan with parchment paper.

2. In a large bowl, whisk together dry ingredients.

3. In a separate large bowl, whisk together wet ingredients.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Pour batter into loaf pan and spread out evenly. Bake for 40-45 minutes until tester comes out clean.

6. Allow loaf to cool completely in the pan before removing.

https://www.ambitiouskitchen.com/paleo-orange-kissed-loaf-dark-chocolate-glaze/

Pulled Pork (Co's)

Yield: 10 servings

2 tbsp smoked paprika

1 tbsp brown sugar

2 tsp garlic powder

1 tsp ground mustard

1 tsp salt

1 tsp pepper

3-4 lbs boneless pork shoulder, cut into 2-inch cubes

2 cups BBQ sauce (Sweet Baby Rays)

1 cup chicken stock, or water

1 cup diced tomatoes

2 tbsp apple cider vinegar

2 tbsp bourbon

1. In a large bowl, whisk together the paprika, brown sugar, garlic powder, ground mustard, salt, and pepper.

2. Add the pork and stir until the pork is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight.

3. Combine marinated pork with remaining ingredients in bowl of slow cooker. Cook on high for 6 hours.

4. When pork is tender, remove from slow cooker. Shred the pork with 2 forks.

5. If the sauce is too thin, remove the sauce to a pot and let the sauce continue to cook until it has reduced and thickened to desired consistency.

6. Once the sauce has reduced, skin some of the food off the top with a spoon. Add the shredded pork back to the sauce.

https://www.gimmesomeoven.com/instant-pot-bbq-pulled-pork/

Coconut Flour Pumpkin Bars

Yield: 8x8 pan

1 cup pumpkin puree

1/4 cup maple syrup

1 tsp vanilla extract

1/4 cup almond butter (or nut butter of choice)

1 tbsp unsweetened almond milk

2 eggs

1/2 cup coconut flour

3/4 tsp baking soda

1/8 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/3 cup dark chocolate chips

1. Preheat oven to 350F. Line an 8x8-inch baking pan with parchment paper.

2. To a large bowl, add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk, and eggs. Mix until well combined.

3. Add coconut flour, baking soda, salt, and spices. Stir to combine.

4. Gently fold in chocolate chips.

5. Spread batter evenly in prepared pan, and bake for 20 to 25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.

6. Cut into 12 bars.

https://www.ambitiouskitchen.com/chocolate-chip-coconut-flour-pumpkin-bars/

Snickerdoodles

Yield: 12

1/4 cup coconut oil, melted

1/3 cup cane sugar

1 egg, room temperature

1 tsp vanilla extract

1 1/2 cups almond flour

2 tbsp coconut flour

1/2 tsp cinnamon

1/2 tsp baking powder

1/8 tsp salt

2 tbsp cane sugar

1 tsp cinnamon

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium mixing bowl, add coconut oil, sugar, egg, and vanilla. Stir to combine.

3. Add almond flour, coconut flour, cinnamon, baking powder, and salt. Stir until dough forms.

4. In a small bowl, mix together sugar and cinnamon.

5. Use your hands to roll dough into tablespoon sized balls, then flatten slightly into cookies. Roll each cookie into cinnamon-sugar mixture.

6. Place on prepared cookie sheet and bake for 9 to 11 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely.

https://www.ambitiouskitchen.com/grain-free-snickerdoodles/

Lasagna

Yield: 8 servings

Sauce:

1 tbsp olive oil

1 lb sweet (or hot) Italian sausage

1 lb lean ground beef (or ground turkey)

1 onion, finely chopped

5 cloves garlic, crushed

1 tsp fennel seeds

1 tsp dried basil

1 tsp dried oregano

salt and pepper

1 large can crushed tomatoes

1 can tomato paste

2 jars tomato sauce

Ricotta Mix:

1 1/2 cups ricotta

2 eggs

1/2 cup spinach, chopped

2 tbsp fresh parsley, chopped

2 tbsp fresh basil, chopped

2 tbsp mozzarella, grated

1 clove garlic, minced

salt and pepper

To assemble:

1 pound lasagna noodles

2 cups spinach, chopped

1 lb mozzarella, grated

1 cup four cheese mix, grated

1/4 cup Parmesan, grated

1. In a large pot, heat olive oil over medium heat. Add meat and cook until completely cooked through. Set aside, but do not drain the fat.

2. Add onion and garlic and cook for 5 minutes, or until softened.

3. Add spices and stir. Cook for another minute.

4. Add crushed tomatoes, tomato paste, and tomato sauce. Stir well and bring to a simmer. Reduce heat to low and simmer for 1 to 3 hours, stirring occasionally.

5. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 5 minutes, then drain and discard water. Noodles should be pliable but still crunchy inside.

6. In a small mixing bowl, combine ricotta with eggs, spinach, basil, parsley, mozzarella, garlic, salt, and pepper. Refrigerate until ready to assemble lasagna.

7. Preheat oven to 375F. Lightly grease a deep aluminum 9x13 roasting pan.

8. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/2 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese and 1/2 the spinach. Place 4 noodles on top. Spoon 2 cups meat sauce over noodles. Place 4 noodles on top. Spread remaining ricotta mixture on top of noodles. Top with 1/4 of four cheese mix and remaining 1/2 of the spinach. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella, four cheese mix, and Parmesan cheese. Cover loosely with aluminum foil.

9. Bake in preheated oven for 45 minutes. Remove foil, and bake an additional 25 to 30 minutes. May need to broil at the end to allow cheese to brown. Serve hot.

https://thestayathomechef.com/amazing-lasagna-recipe/

Slow-Roasted Salmon with Fennel, Citrus, and Chile

Yield: 4 servings

1 medium fennel bulb, thinly sliced

1 blood or navel orange, thinly sliced, seeds removed

1 Meyer or regular lemon, thinly sliced, seeds removed

1 red Fresno chile or jalapeño, with seeds, thinly sliced

4 sprigs dill, plus more for serving

salt and pepper

2 lb skinless salmon fillet, preferably center-cut

1/4 cup olive oil

flaky sea salt (such as Maldon)

1. Preheat oven to 275F. Line a shallow baking dish with parchment paper.

2. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in prepared dish. Season with salt and pepper.

3. Season salmon with salt and place on top of fennel mixture.

4. Pour oil over.

5. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 to 40 minutes for medium-rare.

6. Transfer salmon to a platter, breaking it into large pieces. Spoon fennel mixture and oil from baking dish. Discard dill sprigs. Season with Maldon salt and pepper, and top with fresh dill sprigs.

https://www.bonappetit.com/recipe/slow-roasted-salmon-with-fennel-citrus-and-chiles

Buckwheat Crepes

Yield: 5 large crepes

1 cup buckwheat flour

1 cup coconut milk

2 eggs

1/3 cup water

1 tbsp coconut oil, melted

1 tbsp coconut sugar

1/8 tsp cinnamon

pinch salt

1. To a blender, add all ingredients, and pulse to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more water.

2. Heat a nonstick skillet over medium heat. Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.

3. Add about 1/4 cup batter to pan and spread until thin. Let cook until top is dry. Carefully flip and cook for 1 to 2 minutes more on the other side. Turn heat down if cooking too quickly.

4. Repeat until all crepes are prepared. Keep crepes warm between layers of parchment paper or on a plate under a towel.

5. Best when fresh, but leftovers can be stored sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper to prevent sticking and store in a freezer-safe container up to 1 month.

https://minimalistbaker.com/5-ingredient-buckwheat-crepes/
https://www.foodiewithfamily.com/buckwheat-crepes-naturally-gluten-free/

Pumpkin Oat Bars

Yield: 16 bars

3 cups oats

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

pinch ground cloves

1 cup canned pumpkin

1/2 cup unsweetened applesauce

1/2 cup coconut sugar

1 tbsp olive or coconut oil

2 tsp vanilla extract

1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top

1. Preheat oven to 350F. Line a 9-inch baking pan with parchment paper.

2. Place oats into a high-speed blender. Blend for 15 to 30 seconds, or until oats resemble flour. Measure out 2 1/2 cups of the oat flour.

3. In a medium bowl, add oat flour, baking powder, baking soda, salt, and spices. Set aside.

4. In a separate large bowl, whisk together pumpkin, applesauce, coconut sugar, oil, and vanilla extract until smooth and creamy.

5. Slowly add oat flour mixture to wet ingredients and mix until just combined.

6. Gently fold in 1/3 cup of chocolate chips.

7. Pour batter into prepared pan and sprinkle remaining chocolate chips on top. Bake for 15 to 20 minutes or until knife inserted into center comes out clean or with just a few crumbs attached.

8. Cool for 15 minutes on wire rack. Cut into 16 slices.

https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-oat-bars-vegan-gluten-free/

Lemon Bars (Paleo, Nut-Free)

Yield: 16 bars

Crust:

1/4 cup honey

1/3 cup ghee or butter, melted, room temp

1 egg, room temp

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup tapioca flour

1/8 tsp salt

zest of 1 lemon

Filling:

1/2 cup fresh lemon juice (about 4 lemons)

zest of 1 lemon

1/3 cup + 1 tbsp honey

3 eggs

1 egg yolk

1 tbsp tapioca flour

1/2 tsp coconut flour

1. Preheat oven to 350F. Line an 8x8 baking dish with parchment paper.

2. To make the crust, in a medium bowl, whisk together honey, liquid ghee, egg, and vanilla until smooth.

3. Add coconut flour, tapioca flour, salt, and lemon zest. Combine to form a dough.

4. Press crust into bottom of prepared pan as evenly as possible. Poke all over with a fork.

5. Bake crust for 10 to 12 minutes, or until lightly brown around the edges.

6. While crust bakes, in a large bowl, whisk together all filling ingredients until very smooth.

7. As soon as crust is done, whisk filling mixture one last time and pour over HOT crust (important!).

8. Lower oven temperature to 325F. Bake another 15 minutes, or until filling is just set in the center.

9. Allow bars to cool completely, then refrigerate at least 2 hours before serving.

10. To serve, cut cooled bars into 16 squares.

https://www.paleorunningmomma.com/paleo-lemon-bars-nut-free/

Beef Barley Soup

Yield: 4-6 servings

1 lb beef cubes

salt and pepper

(optional: 1/4 cup all-purpose flour)

2 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 tsp oregano, chopped

1 tsp thyme, chopped

3 tbsp tomato paste

4 cups beef broth

2 cups water

3/4 cup barley

1 tbsp parsley, chopped

1. Season the beef cubes generously with salt and pepper. If using flour, place the beef in a ziploc bag and add the flour to the bag. Close the bag and shake all the beef is fully covered in flour. Add more flour if needed.

2. In a large pot, heat olive oil over medium-high heat. In batches, add the beef and cook just until the meat starts to brown. Remove the meat from the pot and set aside.

3. In the same pot, add the onion, carrot, and celery. Cook the vegetables about 5 minutes, stirring occasionally.

4. Add garlic, oregano, thyme, and tomato paste. Stir.

5. Add the meat back to the pot, along with the beef broth and water. Bring to a boil, then reduce heat to medium and simmer for about 45 minutes, stirring occasionally, until the beef becomes tender.

6. Add the barley and cook for another 30 minutes or until the barley is cooked through. Be sure to stir occasionally to keep the barley from sticking. If the soup is too thick, add more water as necessary until you get the desired consistency.

7. Garnish with fresh parsley before serving.

https://www.jocooks.com/recipes/beef-barley-soup/

Cauliflower Pizza Crust

Yield: 8 mini pizzas

1 head cauliflower, chopped

2 eggs

1/2 cup shredded mozzarella

2 tbsp freshly grated Parmesan

1 tsp Italian seasoning

salt and pepper, to taste

1. Preheat oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2 to 3 cups. A box grater can also be used instead of a food processor.

3. Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4 minutes, or until softened. Let cool.

4. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.

5. Transfer cauliflower to a large bowl. Stir in eggs, mozzarella, Parmesan, and Italian seasoning. Season with salt and pepper, to taste.

6. Spread cauliflower mixture into 4-inch circles onto the prepared baking sheet. Bake for 12 to 15 minutes, or until golden.

7. Top with pizza sauce, cheese, and toppings. Place into oven and bake until the cheese has melted, about 3 to 5 minutes.

8. Serve immediately, sprinkled with basil and red pepper flakes, if desired.

https://damndelicious.net/2016/07/13/best-cauliflower-pizza-crust/

Pecan Pie Filling

Yield: 1 pie

2 cups pecans

3 eggs

1 cup corn syrup

1/2 cup brown sugar

1 tsp vanilla extract

1/4 cup unsalted butter, melted and slightly cooled

1/2 tsp salt

1/2 tsp cinnamon

1. Spread pecans evenly inside pie crust. Set aside.

2. In a large bowl, whisk eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together.

3. Once completely combined and thick, pour evenly over pecans.

4. Bake the pie for 40 to 50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, tent a piece of aluminum foil over pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

5. Slice and serve pie warm or at room temperature. Cover and store leftover pie at room temperature for 1 to 2 days or in the refrigerator for 4 to 5 days.

https://sallysbakingaddiction.com/2015/11/06/my-favorite-pecan-pie-recipe/

Coconut Flour Chocolate Chip Cookies

Yield: 12

1/3 cup coconut flour

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 tsp vanilla extract

1/4 tsp salt

2 eggs

1/3 cup chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together coconut flour, coconut oil, maple syrup, vanilla, salt, and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture.

3. Add chocolate chips, and stir to combine.

4. Using your hands, shape the dough into cookies. These cookies will not spread on their own, so shape them how you'd like them to turn out.

5. Bake for 12 to 14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

https://detoxinista.com/coconut-flour-chocolate-chip-cookies-grain-free/

Almond Flour Pancakes

Yield: 2-3 servings (6 pancakes)

2 eggs

1/3 cup coconut milk (or almond milk)

1 tsp vanilla extract

1 1/4 cup almond flour

1/4 tsp baking soda

pinch salt

olive oil, coconut oil, or butter, for greasing pan

optional: 1/2 cup blueberries, fresh or frozen

optional: 1/4 cup mini chocolate chips

1. In large bowl, mix eggs, coconut milk, and vanilla together until smooth and well combined.

2. Add in almond flour, baking soda, and salt. Stir until well combined. Add any optional ingredients, if using, and stir again.

3. Place a nonstick skillet over medium-low heat and lightly coat with olive oil, coconut oil, or butter.

4. Drop a 1/4-cup of batter onto pan. Cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, about 2 minutes.

5. Wipe skillet clean and repeat with more oil/butter and remaining batter.

https://www.ambitiouskitchen.com/5-ingredient-almond-flour-pancakes/

Rosemary Crackers

Yield: 60 1-inch squares

3/4 cup gluten-free flour

2/3 cup almond flour

1/4 tsp baking powder

2 tbsp flaxseed meal

1 tsp fresh chopped rosemary

1/2 tsp salt

1/8 tsp garlic powder

1 tbsp coconut oil, melted

2 1/2 tbsp olive oil (or grapeseed or avocado oil)

3 tbsp cold water (plus up to 2 tbsp more)

1. Add dry ingredients to food processor and process until combined.

2. Add oils and pulse until crumbly.

3. Add cold water one tablespoon at a time, pulsing until it forms a dough that is moldable with your hands and not crumbly (it shouldn’t need more than 5 tablespoons). Remove from processor and form into a loose ball with your hands.

4. Line a clean surface with parchment paper. Place the dough on top, and lay another sheet of parchment paper on top. Use a rolling pin to roll the dough out into a rectangle slightly less than 1/8-inch thick.

5. Using a knife or pizza cutter (or a small cookie cutter), cut the dough into squares (or circles). Makes about 60 1-inch squares.

6. Transfer the dough (still on the parchment) to a baking sheet and place in freezer for about 10 minutes to firm up.

7. Preheat oven to 325F (165 C) and line 2 baking sheets with parchment paper.

8. Once firm, remove dough from freezer. Use a spatula to carefully transfer the crackers to the prepared baking sheets in a single layer, not touching.

9. Bake for 16 to 20 minutes, or until slightly golden brown (being careful not to burn). Remove from oven and let cool.

10. Store leftovers covered at room temperature for up to one week or in the freezer for one month.

https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/

Beet Hummus

Yield: 2 cups

1 small cooked beet, peeled and cooled

1 can chickpeas, mostly drained

zest and juice of 1 lemon

2 cloves garlic, minced

2 tbsp tahini

1/4 cup olive oil

salt and pepper

1. Quarter the cooked beet and place it in the food processor. Blend until only small bits remain.

2. Add remaining ingredients except for olive oil and blend until smooth.

3. Drizzle in olive oil as the hummus is mixing.

4. Taste and adjust seasonings as needed. If too thick, add a bit of water.

5. Will keep in the fridge for up to a week.

https://minimalistbaker.com/roasted-beet-hummus/

Pumpkin Spice Energy Balls

Yield: 16

1/4 cup almonds

2 dates

1 cup oats

1/4 cup shredded coconut

1/4 cup pumpkin puree

2 tbsp almond flour

1 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp ground ginger

1/4 tsp salt

1. In a food processor, pulse almonds until only small pieces remain. Remove and set aside in a bowl.

2. Add dates to the food processor and pulse until small pieces remain.

3. Add oats, coconut, pumpkin, almond flour, maple syrup, cinnamon, allspice, ginger, and salt to the food processor. Pulse until just combined.

4. Add chopped almonds. Pulse again until mixed together.

5. Using your hands, roll into bite-sized balls. Store in refrigerator until ready to eat.

Blueberry Lemon Loaf

Yield: 1 loaf

1 1/3 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

3 eggs

1/4 cup maple syrup

1/3 cup lemon juice

zest of 1 lemon

3/4 cup blueberries (or raspberries)

Glaze:

1 tbsp coconut milk, solid part

1 tbsp seedless raspberry jam

1 tbsp lemon juice

1 tsp lemon zest

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, whisk together the dry ingredients - almond flour, coconut flour, baking soda, and salt.

3. In a separate large bowl, whisk together all wet ingredients - eggs, maple syrup, lemon juice, and lemon zest.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Gently fold in blueberries.

6. Pour batter into prepared loaf pan and spread out evenly. Bake for 40 minutes, or until tester comes out clean. Allow loaf to cool completely in the pan before removing.

7. To make glaze: Place a small pot over low heat and add coconut milk, jam, lemon juice, and lemon zest. Stir constantly until ingredients are well-combined. Drizzle glaze on top. Cut into slices and enjoy.

https://www.ambitiouskitchen.com/paleo-lemon-blueberry-bread/

White Bean Dip

Yield: 1 cup

1 can white beans, rinsed and drained

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, finely minced

1/4 cup parsley, chopped

1 tbsp dill, chopped

1 tbsp chives, chopped

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Combine all ingredients in blender. Pulse a few times to combine. Some texture is good.

https://www.health.com/health/recipe/0,,10000001991098,00.html

Spinach Stuffed Chicken Breasts

Yield: 4 servings

1⁄2 cup sun-dried tomatoes (or sub oven-roasted tomatoes), thinly sliced

1⁄2 cup dairy-free soft cheese alternative or goat cheese

2 tbsp fresh thyme, chopped

salt and pepper, to taste

2 tbsp olive oil, divided

2 cups baby spinach

4 chicken breasts

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 

2. In a small bowl, combine sun-dried tomatoes with cheese, thyme, salt and pepper. Set aside.

3. In a sauté pan, heat 1 tablespoon oil over medium heat. Add spinach and stir until wilted. Cool spinach, and chop. Combine with cheese-tomato mixture.

4. Carefully slice chicken breasts two-thirds deep into the thickest end of the breast, to create a pocket. Using a piping bag or a small spoon, insert one-quarter of filling into each pocket. Leave room for pocket to close, do not overstuff.

5. In a sauté pan, heat remaining tablespoon oil over medium heat. Sear chicken breasts on both sides until golden brown.

6. Place breasts on prepared baking sheet. Roast in oven 12-15 minutes, until cooked though.

https://www.allergicliving.com/recipes/main-chicken-breasts-spinach-stuffed/

Halibut with Lemon Tarragon Mustard

Yield: 4 servings

1/2 cup lemon juice

1 tbsp lemon zest

1/4 cup dijon mustard

3 tbsp tarragon, finely chopped

2 tbsp chives, finely chopped

1/4 cup olive oil

salt and pepper

4 8-oz halibut fillets

garnish: lemon slices, freshly chopped tarragon

1. In a small bowl, whisk together lemon juice, zest, mustard, tarragon, and chives.

2. Gradually whisk in olive oil until well incorporated. Season to taste with salt and pepper.

3. Place fish into the marinade, toss to coat, and refrigerate for 30 minutes to 2 hours.

4. Prepare barbecue or grill pan to medium temperature.

5. Grill the fish for 5 to 7 minutes on each side or to desired doneness.

6. Transfer fish to a serving platter, garnish with lemon slices and tarragon, and serve immediately.

https://www.geniuskitchen.com/recipe/grilled-halibut-with-lemon-tarragon-mustard-116898

Red Lentil Bolognese Sauce

Yield: 6 cups

1 tbsp olive oil

1 shallot, minced

4 cloves garlic, minced

2-3 medium carrots, finely shredded

salt and pepper

4 cups marinara sauce (or tomato sauce)

1/2 tsp red pepper flake

1 tsp dried basil

1 tsp dried oregano

1 tbsp coconut sugar (or maple syrup)

1/2 cup water

3/4 cup red lentils (rinsed and drained)

1. In a large pot over medium heat, heat olive oil. Add shallot and garlic and sauté for 2 to 3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.

2. Add carrots and salt and pepper and stir. Cook for 3 to 4 minutes more.

3. Add marinara sauce, red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low and continue cooking until lentils are tender, stirring occasionally, about 20 minutes. Add a bit more water if mixture gets too thick.

4. Serve sauce over noodles of choice. Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

https://minimalistbaker.com/zucchini-pasta-with-lentil-bolognese/

Garlic Herb Tahini Dressing

Yield: 1 cup

1/4 cup parsley

1/4 cup basil

1 clove garlic

juice of 1 lemon

1/4 cup olive oil

1/4 cup tahini

1/4 cup water

1 tbsp honey

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

https://www.runningtothekitchen.com/garlic-herb-tahini-dressing/

Italian Vinaigrette

Yield: 1 cup

3 tbsp apple cider vinegar

1 tbsp dijon mustard

1 shallot, finely minced

1 clove garlic, finely minced

2 tsp honey

3/4 cup olive oil

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

http://www.gapalicious.com/2011/09/09/recipe-of-the-week-scdgaps-italian-vinaigrette/

Orange Ginger Dressing

Yield: 1/2 cup

1/4 cup orange juice

1/2 tsp orange zest

3 tbsp olive oil

1 tsp honey

2 tsp rice vinegar

1 tsp ginger, mincd

pinch of salt

1. Combine all ingredients in a blender and blend on high until smooth.


http://www.thecreativebite.com/light-orange-ginger-vinaigrette/

Maple Dijon Tahini Dressing

Yield: 1/2 cup

1 tsp lemon juice

2 tbsp grainy dijon mustard

3 tbsp maple syrup

2 tbsp olive oil

2 tbsp tahini

1/2 tsp garlic powder

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth. 

Grounded Nutrition Salad Dressings

Vanilla Macaroons

Yield: 15

1 cup almond flour

1 1/2 cups unsweetened shredded coconut

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup maple syrup

1/4 cup coconut butter, melted

2 tsp vanilla extract

3 1/2 oz dark chocolate

1 tsp coconut oil

1. Preheat the oven to 275F. Line a baking sheet with parchment paper. Line a large plate with parchment paper.

2. In a large bowl, stir together almond flour, coconut, salt, cinnamon, maple syrup, coconut butter, and vanilla extract until throughly combined. The dough will be thick and sticky.

3. Scoop a tablespoon of dough and roll into a ball. Place onto prepared baking sheet. Repeat with the rest of the dough, setting about 2 inches apart on the baking sheet.

4. Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.

5. Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.

6. Using a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.

7. Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.

8. Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.

9. Store leftover macaroons in an airtight container in the fridge for up to 1 week. Freeze for up to 1 month.

https://www.loveandlemons.com/chocolate-dipped-vanilla-bean-macaroons/

Sweet and Sour Chicken

Yield: 4 servings

4 chicken breasts, sliced

2 tsp cornstarch

juice of 1 lime

salt and pepper

1 tbsp olive oil

1 small onion, sliced

2 cloves garlic, finely minced

1-inch piece ginger, finely minced

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1 bunch asparagus

1 cup broccoli florets

1 cup pineapple, cut into 1-inch pieces

1 tbsp tamari

1 tbsp fish sauce

1 tsp red pepper flakes

1 tsp honey

1/4 cup cilantro, chopped

lime wedges, to garnish

1. In a medium bowl, combine chicken, cornstarch, juice of half a lime, and salt and pepper. Toss to coat.

2. Heat oil in a large pan over a high heat. Add chicken and cook for 5 to 6 minutes, or until the chicken is golden and cooked through. Remove from pan.

3. Add onion to the pan, and saute for 5 minutes.

4. Add garlic, ginger, red pepper, yellow pepper, asparagus, broccoli, add stir-fry for 3 minutes.

5. Add pineapple, tamari, fish sauce, red pepper flakes, and honey. Let cook for a couple more minutes. Vegetables should be just cooked (still with a touch of crunch). Add a splash of water to loosen the sauce, if needed.

6. Serve immediately over rice, with chopped cilantro and lime wedges to garnish.

https://www.jamieoliver.com/recipes/chicken-recipes/tom-daley-s-sweet-sour-chicken/

Herbed Yogurt

Yield: 1/2 cup

1/2 cup Greek yogurt

2 tbsp cilantro, finely chopped

1 tsp mint, finely chopped

1 tsp jalapeño, minced

salt and pepper

1. In a small bowl, stir together all ingredients.

https://cooking.nytimes.com/recipes/1019440-herbed-yogurt

Chapli Burgers

Yield: 4-6 servings

1 lb ground beef

1/2 small yellow onion, minced

1 roma tomato, finely chopped and drained of juice

2 tbsp pomegranate seeds

1 clove garlic, finely grated

1 tbsp ginger, finely grated

1/2 jalapeño, seeded and minced

1/2 tsp red pepper flakes

1 tsp garam masala

1 tsp cumin powder

1 tsp coriander powder

1/4 cup cilantro, finely chopped

1 egg

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all the ingredients. Using your hands, knead mixture gently until combined.

3. Divide mixture into 6 balls, and flatten into patties. Place onto prepared baking sheet.

4. Bake for 20 minutes, or until cooked through.

5. Serve immediately on toasted buns with herbed yogurt.

https://cooking.nytimes.com/recipes/1019435-chapli-burgers

Chocolate Almond Butter Bars (No-Bake)

Yield: 1 8x8 pan (24 bars)

Crust:

1 1/2 cups almonds or walnuts (can use almond flour as well)

1/4 cup cocoa powder

pinch salt

1 cup packed dates

Almond Layer:

1 cup almond butter (creamy or crunchy) (or sub other nut or seed butter)

2 tbsp maple syrup

pinch salt

Ganache:

1 1/4 cup (9 ounces / 255 g) vegan dark chocolate, very finely chopped

7 tbsp light coconut milk

1 tbsp coconut oil

1. Prepare crust by adding nuts, cocoa powder, and salt to a food processor and blending into a meal. Remove from bowl and set aside.

2. Add dates to the food processor and pulse until small bits remain or a ball forms. Break up the dates so they are not all in one clump.

3. Add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.

4. Transfer the dough to a parchment-lined 8x8-inch baking dish and spread with fingers to evenly distribute. Use a flat-bottomed object to press and pack the crust into a solid, even layer. Set aside.

5. Add almond butter to a small mixing bowl along with maple syrup and sea salt. Stir to combine. 

6. Place spoonfuls of the almond butter mixture on top of the crust. Use an offset spatula to spread and pack the mixture down into a flat, uniform layer. Set in freezer to chill.

7. Add finely chopped dark chocolate to a medium mixing bowl.

8. Add coconut milk and coconut oil to a small saucepan. Heat until very hot but not boiling. Pour the coconut milk directly over the chocolate, and stir to combine.  

9. Cover with plastic wrap and let chocolate melt for 5 minutes. Whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 15 second increments until entirely smooth and no chunks remain. 

10. Remove pan from the freezer and pour the ganache on top. Spread with offset spatula until smooth. Place back to the freezer to set for 5 to 10 minutes.

11. Slice into desired number of bars, say 24. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.

https://minimalistbaker.com/no-bake-almond-butter-cup-bars/

Ginger Tamari Dressing

Yield: 1/3 cup

2 tbsp lime juice

2 tbsp tamari

1 tbsp maple syrup

1/2 tsp ginger, grated

1 tbsp sesame oil

1 tsp sambal oelek or sriracha

1. Combine all ingredients in a bowl and whisk to combine.


https://thelemonbowl.com/soba-noodle-salad-with-sesame-ginger-soy-vinaigrette/

Potato Breakfast Hash

Yield: 4 servings

1 lb thin-skinned yellow potatoes, diced into 1/2-inch chunks

2 tbsp olive oil

4 tsp smoked paprika

2 tsp chili powder

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/4 tsp cayenne (optional)

1/4 tsp dried oregano

1/4 tsp ground cumin

1/8 tsp ground cloves

1/8 tsp ground coriander

chopped cilantro, for serving

1. In a large pot, boil potatoes in lightly salted water 5 to 6 minutes, or until just barely cooked through. Potatoes should be firm, not fork tender. Drain and return potatoes to the pot as it cools, allowing remaining moisture to evaporate.

2. In a large skillet, heat olive oil over medium heat. Add potatoes and cook, stirring occasionally, until lightly browned and tender, about 8 to 10 minutes. Remove to a medium bowl.

3. In the meantime, place all spices in a small bowl, and whisk to combine.

4. Sprinkle seasoning over potatoes and toss gently until potatoes are coated with seasoning.

5. Garnish with chopped cilantro before serving.

https://www.allergicliving.com/recipes/homemade-potato-and-chorizo-hash/

Rosemary Grilled Chicken

Yield: 4 servings

4 chicken breasts

1 tbsp olive oil

1 clove garlic

2 tsp rosemary, chopped

2 tsp parsley, chopped

1/4 tsp cayenne pepper

salt and pepper

1. Preheat grill to 350F or medium-high fire.

2. In a bowl, combine olive oil, garlic, chopped herbs, cayenne pepper, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for 15 minutes.

3. Grill the chicken breast for 10 to 12 minutes, turning once half way through.

UltraSimple Diet Companion Guide

Salmon Burgers with Ginger and Cilantro

Yield: 4 servings

700g salmon fillet, skin removed

1 egg, lightly beaten

1 tbsp coconut flour

1/4 cup cilantro, chopped

2 cloves garlic, minced

1 tsp ginger, grated

1/4 tsp turmeric

1/4 tsp cayenne pepper

salt and pepper

1. In the bowl of a food processor, combine salmon, egg, coconut flour, cilantro, garlic, ginger, turmeric, salt, and pepper. Pulse gently until well combined.

2. Using your hands, form eight even patties.

3. Heat oil a nonstick skillet over medium heat. Add burgers to the skillet and cook for about 2 to 4 minutes, until golden brown, then carefully flip patty and cook for another 2 to 4 minutes.

https://www.ambitiouskitchen.com/thai-tuna-patties-cilantro-cabbage-slaw/

Blueberry Avocado Chia Pudding

Yield: 2 cups

1 ripe avocado

1 cup blueberries (fresh or frozen)

2 tbsp coconut milk (or any other milk)

2 tbsp maple syrup (or honey)

1 tbsp chia seeds (whole or ground)

1/2 tsp vanilla extract

1. Combine all ingredients in a blender and blend until smooth and silky.

2. Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving to allow chia to thicken.

https://www.theironyou.com/2015/01/blueberry-avocado-and-chia-breakfast.html

Red Lentil Spread

Yield: 2 cups

1 cup red lentils

1/4 cup tahini

1/2 garlic clove, smashed

3 tbsp olive oil

juice of 1/2 lemon

2 tbsp red wine vinegar

1/2 tsp coriander

1/2 tsp cumin

1/4 tsp paprika

salt and pepper, to taste

1. Place lentils in a medium pot with 2 cups water. Bring to a boil, then reduce heat and simmer, stirring regularly, for about 15 minutes, or until lentils are tender and the water has mostly been absorbed.

2. In the bowl of a food processor or blender, combine cooked lentils, tahini, garlic, olive oil, lemon juice, vinegar, and spices. Blend until smooth.

3. (Optional) To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil, and sprinkle with paprika and chopped parsley.

https://www.health.com/health/recipe/0,,50400000125494,00.html

Thai Basil Chicken

Yield: 3-4 servings

2 tbsp coconut oil

10 oz ground chicken

2 shallots, finely chopped

3 cloves garlic, finely chopped

1 tbsp fish sauce

1 tsp tamari

1 tsp maple syrup

1/2 tsp chili flakes (or 1 jalapeno cut into slivers)

1 bunch Thai basil leaves, roughly chopped

salt and pepper, to taste

1. In a large pan, heat the oil over medium-high heat. Add the ground chicken and stir fry until chicken is almost cooked through.

2. Add the shallots, garlic, fish sauce, tamari, maple syrup, and chili flakes. Stir to combine well. 

3. When chicken is fully cooked, add basil leaves and stir until the basil leaves wilt and becomes fragrant.

4. Season with salt and pepper and serve immediately.

https://rasamalaysia.com/thai-basil-chicken-recipe-gai-pad-krapow/2/

Fennel, Celery, and Apple Slaw

Yield: 4 servings

3 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp lemon juice

1/2 tsp maple syrup

1 tbsp tarragon, chopped

2 small fennel bulbs, thinly sliced

3 celery stalks, thinly sliced diagonally

1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned

salt and pepper

1. In a small bowl, whisk olive oil, apple cider vinegar, lemon juice, maple syrup, and tarragon together.

2. In a large bowl, combine sliced fennel, celery, and apple. Toss with dressing. Season to taste with salt and pepper.

https://www.bonappetit.com/recipe/celery-apple-and-fennel-slaw

Thai Breakfast Scramble

Yield: 1 serving

1 tbsp olive oil

1 clove garlic, minced

1 tsp ginger, minced

3 eggs

1 tbsp cilantro, chopped

1 tbsp green onion, sliced

1/4 tsp red pepper flakes

salt and pepper

1. In a medium skillet, heat olive oil over medium heat. Add garlic and ginger and sauté for 30 seconds.

2. Add the eggs, stirring frequently with a spatula until eggs are just cooked.

3. Season with cilantro, green onion, red pepper flakes, salt, and pepper.

https://www.bodybuilding.com/recipes/breakfast-thai-scramble

Garlic and Jalapeno Broccolini

Yield: 3-4 servings

1 tbsp olive oil

1 jalapeno pepper, seeds removed, julienned (or poblano)

1 shallot, sliced

2-3 cloves garlic, sliced

2 bunches broccolini, cut into florets

salt and pepper

1. In a sauté pan, heat the olive oil over medium heat. Add the pepper, shallot, and garlic, and sauté for 1 to 2 minutes, stirring as needed.

2. Add the broccolini and sauté for 3–4 more minutes, until the broccolini is cooked but still crisp.

3. Season with salt and pepper.

UltraSimple Diet Companion Guide

Gazpacho

Yield: 8 cups

2 cups tomato juice (or tomato puree or vegetable cocktail)

4 roma tomatoes, cored, roughly chopped

1 red pepper, seeded, roughly chopped

1/2 cucumber, roughly chopped

1/4 cup sweet onion, roughly chopped

1 clove garlic, roughly chopped

2 tbsp lime juice

2 tbsp red wine vinegar

2 tbsp parsley, roughly chopped

1/2 tsp red pepper flakes

salt and pepper

optional garnish: chopped peppers, avocado, green onion, olive oil, croutons

1. In a blender, combine tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, red wine vinegar, and parsley. Blend until smooth.

2. Add in the seasonings and blend again. Taste and adjust. 

3. Pour into a glass jar and secure lid. Chill for 3 to 4 hours, or overnight.

4. Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings. Leftovers will keep in the fridge for up to 3 days.

http://ohsheglows.com/2011/05/20/gazpacho/

Roasted Jalapeno Cod

Yield: 4 servings

1 poblano pepper

1 jalapeno pepper

1 tbsp olive oil

1 clove garlic, roughly chopped

1 shallot, roughly chopped

pinch cayenne pepper

salt and pepper

1 1/2 lb cod fillets

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Wash and dry peppers, and rub with small amount of olive oil. Roast peppers until soft and skin is blistering. Cover and let sit for 5 minutes. Peel away skin and remove seeds and steams.

3. In the bowl of a food processor or blender, combine roasted peppers, olive oil, garlic, shallot, cayenne, and salt and pepper. Puree until smooth.

4. Place cod on prepared sheet pan. Evenly spread the puree over each piece of cod.

5. Bake for approximately 10 to 15 minutes or until fish flakes easily when tested with a fork.

UltraSimple Diet Companion Guide

Lemon Garlic Basil Chicken

Yield: 4 servings

4 chicken breasts

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, finely minced

1 tbsp basil, chopped

1/4 tsp cayenne pepper

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, combine olive oil, lemon juice, garlic, basil, cayenne pepper, and salt and pepper.

3. Place the chicken in the same bowl and let marinate for at least 15 minutes.

4. Place the chicken on prepared baking sheet. Bake for 20 to 30 minutes or until chicken is cooked through.

UltraSimple Diet Companion Guide

Avocado Dill Dressing

Yield: 3/4 cup

1/2 cucumber, roughly chopped

1 avocado

1 clove garlic, minced

2 tbsp lemon juice

2 tsp dill, chopped

salt and pepper

water as needed to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Orange, Zucchini, and Basil Dressing

Yield: 3/4 cup

2 oranges, peeled, roughly chopped

1/4 small zucchini

1/4 cup fresh basil

1 tbsp maple syrup (or 1 pitted date)

salt and pepper

water as needed to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Potato Salad with All the Peas

Yield: 3-4 servings

1 shallot, thinly sliced

1/4 cup red wine vinegar

8 small new potatoes

1 cup shelled fresh peas

1 cup snap peas, cut in half down the center

1 cup snow peas, chopped

salt and pepper

1 cup pea shoots

1 cup sprouts

extra dill to garnish

1. Place the sliced shallots in a small bowl and cover them with the red wine vinegar. Let the shallots soften up until ready to serve.

2. Place the potatoes in a small pot and cover with cold water. Place on the stove over medium heat and bring to a boil. Simmer until potatoes are just tender, about 15 minutes. Drain the potatoes, run some cold water over them, and set aside to cool for a few minutes. Cut the cooled potatoes into quarters.

3. In a large bowl, combine quartered potatoes, shelled peas, snap peas, snow peas, and sliced shallots. Season with salt and pepper. Toss gently to combine.

4. Garnish with pea shoots and sprouts and extra dill. Drizzle creamy dill dressing over top.

http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Almond Butter and Coconut Flour Pancakes

Yield: 6 pancakes

1/4 cup coconut flour

1/4 tsp baking soda

2 tbsp almond butter

2 eggs, slightly beaten

2 tsp honey or maple syrup

1/2 medium banana, mashed

1/4 cup almond milk

1. In large bowl, whisk together coconut flour and baking soda. Set aside.

2. In a medium bowl, mix together almond butter, eggs, honey, banana, and almond milk until smooth and well combined.
3. Add wet ingredients to flour mixture and mix together. Batter should be thick like a brownie batter.

4. In a large nonstick pan, heat a small amount of butter or coconut oil over medium-low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of batter onto the pan. Cook until bubbles appear on top and the edges are well cooked, about 2 to 3 minutes.  Flip cakes and cook until golden brown on underside, about 2 minutes. 

https://www.ambitiouskitchen.com/fluffy-coconut-flour-pancakes-with-wild-blueberry-maple-syrup/

Pineapple Mint Salsa

Yield: 2 cups

1/2 pineapple, cut into 1/2-inch chunks

1 bunch radishes, cut into 1/2-inch chunks

1 cucumber, cut into 1/2-inch chunks

1 avocado, cut into 1/2-inch chunks

1 bunch green onions, finely chopped

6 mint leaves, finely chopped

1 clove garlic, minced

juice of 1/2 lemon

1/2 tsp ground ginger

salt and pepper

1. In a medium bowl, combine all ingredients. Stir gently to combine.

https://autoimmunewellness.com/grilled-chicken-thighs-pineapple-mint-salsa/

Shaved Brussel Sprout Salad

Yield: 4 servings

1 pound Brussels sprouts, thinly sliced

1 tbsp olive oil

1/2 tsp salt

1 shallot, thinly sliced

1 bunch radishes, thinly sliced

1 small fennel bulb, thinly sliced

1 mandarin orange, segmented

zest and juice of 1/2 lemon

1 tbsp champagne vinegar

1 tsp ground ginger

1. In a large bowl, combine the sprouts, oil, and salt. Using your hands, massage the mixture for a few minutes, or until the toughest fibers begin to break down.

2. Add the shallot, radish, fennel, and orange to the bowl. Toss to combine.

3. In a small bowl, combine the lemon zest, juice, vinegar, and ginger powder. Whisk to combine. Add the to salad and toss to combine.

https://autoimmunewellness.com/shaved-brussels-sprout-salad/

Sweet and Spicy Chicken Rub

Yield: 1/4 cup

1 tbsp smoked paprika

1 tsp cayenne pepper

1 tbsp ground fennel seeds

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp red pepper flakes

1 tsp salt

1 tsp ground black pepper

1 tbsp dark brown sugar

1. Combine all ingredients in a small bowl. Rub on chicken.

http://www.amothersstyle.com/home-1/2017/1/16/jamie-olivers-beer-can-chicken

Lemon Blueberry Almond Cake

Yield: 1 8-inch round cake

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cardamom

1/2 tsp ground ginger

1/2 tsp salt

4 eggs, beaten

2/3 cup honey

1/4 cup olive oil

zest and juice of 1 lemon
1 cup blueberries

1. Preheat the oven to 325F. Line a 8-inch pan with parchment paper.

2. In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, cardamom, ginger, and salt.

3. In another bowl, combine the beaten eggs, honey, olive oil, and lemon zest and juice. Use a whisk to mix well.

4. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining.

5. Gently fold in the blueberries.

6. Pour the mixture into prepared pan and bake for 35 to 40 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.

https://cookieandkate.com/2014/gluten-free-honey-almond-cake/
https://cookieandkate.com/2018/gluten-free-almond-cake-recipe/

Hearty White Bean Soup

Yield: 4-6 servings

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

1 leek, diced

2 cloves garlic, finely chopped

2 tbsp tomato paste

1 can diced tomatoes

6 cups vegetable broth

2 sprigs fresh thyme

1 cup diced butternut squash

2 kale leaves, ribs removed, finely chopped

1 can white beans, drained and rinsed

salt and pepper, to taste

1. In a large soup pot, heat oil over medium heat. Add the onion and cook, stirring often, until the onion starts to soften.

2. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes.

3. Add the garlic and cook for another 30 seconds.

4. Add the tomato paste, diced tomatoes, broth, thyme, and butternut squash. Bring to a simmer and let cook for about 15 to 20 minutes, or until the squash is tender.

5. Add the chopped kale and let cook for another 2 minutes.

6. Add beans, and season with salt and pepper.

https://helloglow.co/hearty-vegetable-soup-weekly-meal-plan/

Almond and Flax Crusted Chicken

Yield: 4 servings

4 chicken breasts

1/2 cup almond flour

3 tbsp ground flax

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp almond butter

1 tbsp onion, chopped

1 tbsp parsley, chopped

1 tsp thyme, chopped

1/2 tsp paprika

1/4 tsp cayenne pepper

salt and pepper

1. Preheat oven to 350F. Line a baking dish and a baking sheet with parchment paper.

2. Pound the chicken breasts to flatten them slightly and so that they are of even thickness. Place in prepared baking dish.

3. In a small bowl, combine almond flour and flax.

4. In the bowl of a small food processor, combine the olive oil, lemon juice, almond butter, onion, and all herbs and spices. Pour over chicken breasts and allow to marinate for 15 minutes (or up to 24 hours).

5. Remove chicken from marinade. Sprinkle half of the almond-flax mixture evenly over one side of each chicken breast. Pat to better adhere the “crust” to the chicken. Carefully turn over each chicken piece and repeat process using the remaining half of the almond-flax mixture on the other side of the chicken breasts. Place on prepared baking tray and bake for 20 to 25 minutes or until chicken is cooked through.

UltraSimple Diet Companion Guide

Moroccan Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 shallot, sliced

6 carrots, cut into batons

1 tbsp parsley, chopped

1 tbsp cilantro, chopped

1 tsp mint, chopped

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp red pepper flakes

salt and pepper

1. In a large sauté pan, heat oil olive on medium-high heat. Add shallot and carrots and sauté 2 to 3 minutes.

2. Add the herbs and spices, and cook an additional 2 to 3 minutes or until carrots are tender, but firm. Serve warm or chilled.

UltraSimple Diet Companion Guide

Sautéed Broccoli and Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 large shallot, sliced

2 cups carrots, cut into bite-sized pieces

1 head broccoli, cut into florets

1 jalapeno pepper, finely diced

2 cloves garlic, finely minced

1 tbsp parsley, chopped

1/4 tsp red pepper flakes

1/2 tsp paprika

salt and pepper

1. In a sauté pan, heat olive oil over medium heat. Add the shallot, carrots, and broccoli to the pan. Sauté for 4 to 5 minutes.

2. Add the jalapeno and garlic. Cooking for 2 to 3 more minutes until the carrots become tender.

3. Add the parsley and spices, and season with salt and pepper.

UltraSimple Diet Companion Guide

Ginger Sautéed Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 large shallot, sliced

2 cloves garlic, finely minced

1 tsp ginger, finely minced

4 carrots, cut into batons

1 small head broccoli, cut into florets

1/2 tsp paprika

1/4 tsp red pepper flakes

1 tbsp parsley, chopped

salt and pepper

1. In a large sauté pan, heat the olive oil over medium heat. Add the shallot, garlic, ginger, carrots, paprika, and red pepper flakes and sauté for 2 to 3 minutes.

2. Add the broccoli and sauté for 2 to 3 more minutes.

3. Add the parsley, and season with salt and pepper.

UltraSimple Diet Companion Guide

Asparagus with Shallots and Herbs

Yield: 2-3 servings

1 bunch asparagus

1 large shallot, sliced

1 tbsp olive oil

salt and pepper

1 tsp thyme, chopped

1 tsp basil, chopped

1/2 tsp cayenne pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place asparagus and shallot onto prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 10 minutes or until asparagus is just cooked and shallots have softened.

3. Top asparagus with fresh herbs and cayenne pepper and serve.

UltraSimple Diet Companion Guide

Baked Cod with Thyme

Yield: 4 servings

4 fillets cod

1 tbsp olive oil

1 tbsp thyme, chopped

1/2 tsp onion powder

salt and pepper

1. Preheat oven to 375F. Line a baking sheet with parchment paper.

2. In a small bowl, combine olive oil, thyme, onion powder, and salt and pepper.

3. Place cod fillets on prepared baking sheet. Evenly spread the herb mixture over the fish. Bake for approximately 12 minutes, or until fish flakes easily with a fork.

UltraSimple Diet Companion Guide

Salmon with Lemon and Herbs

Yield: 4 servings

4 fillets wild salmon, wild

1 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic, finely minced

1 tbsp dill, chopped

1 tbsp parsley, chopped

1 tbsp tarragon, chopped

salt and pepper

1. Preheat oven to 325F. Line a baking sheet with parchment paper.

2. In a small bowl, combine the olive oil, lemon juice, garlic, herbs, and salt and pepper.

3. Place salmon skin side down on prepared baking sheet. Evenly spread the herb mixture over the salmon. Bake for approximately 15 minutes, or until fish flakes easily when tested with a fork.

UltraSimple Diet Companion Guide

Asparagus with Roast Garlic and Shallots

Yield: 2-3 servings

1 bunch asparagus

3 cloves garlic (peel on)

2 tbsp olive oil, divided

1 large shallot, sliced

1 tbsp parsley, chopped

1 tbsp basil, chopped

1/2 tsp thyme, chopped

1/2 tsp cayenne pepper

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place asparagus on baking sheet. Place garlic cloves on same baking sheet. Drizzle with one tablespoon of olive oil and season with salt and pepper. Bake for 10 minutes.

3. In a medium pan, heat the second tablespoon of olive oil over medium heat. Sauté shallots until they start to caramelize, about 10 minutes. Remove from heat and set aside.

4. In a small bowl, combine the fresh herbs with the roasted garlic. Add the cayenne pepper, salt, and pepper. Stir to combine.

5. To serve, top the asparagus with caramelized shallots and the roasted garlic and fresh herbs.

UltraSimple Diet Companion Guide

Curried Chicken Breast

Yield: 4 servings

4 chicken breasts

1 tbsp olive oil

2 tbsp coconut milk (or almond milk)

1 clove garlic, finely minced

1 tsp ginger, finely minced

1 stalk green onion, chopped

2 tbsp parsley, chopped

2 tsp curry powder

½ tsp cayenne pepper

salt and pepper

1. Preheat oven to 350F. Line a baking dish with parchment paper.

2. In a small or medium bowl, add olive oil, coconut milk, garlic, ginger, green onion, parsley, curry powder, cayenne pepper, and salt and pepper. Stir to combine.

3. Add chicken breasts to prepared baking dish. Pour marinade over chicken and toss to coat. Let marinate for 15 minutes (or up to 2 hours).

4. Bake for 30 minutes, or until chicken is cooked through.

UltraSimple Diet Companion Guide

Vanilla Cake Bliss Balls

Yield: 16

1 cup packed pitted medjool dates (about 9)

1 cup walnuts

1 cup almond flour

1/3 cup coconut flour

pinch salt

2 tsp vanilla extract

optional: finely shredded unsweetened coconut

1. Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.

2. To the food processor, add the walnuts, almond flour, coconut flour, and salt. Blend until a semi-fine meal is achieved.

3. Add dates back in (in pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. The mixture should be a pliable dough, not a purée.

4. Scoop out one-tablespoon amounts and roll into balls with hands. Repeat until all dough is used up.

5. Roll in finely shredded coconut or leave as is.

6. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month. Could also press the dough into a loaf or 8x8-inch cake pan and slice into bars.

https://minimalistbaker.com/no-bake-vanilla-cake-bites/

Orange Ginger Avocado Dressing

Yield: 3/4 cup

1 avocado

juice of 1 orange

1/4 cup olive oil

1/4 cup apple cider vinegar

1/4 cup water

1/2-inch piece of ginger, peeled, chopped

salt and pepper

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Hoisin Marinade for Tofu

Yield: 3/4 cup

1/2 cup hoisin sauce

1 tbsp tamari

3 tbsp rice vinegar

1 tbsp lime juice

1 tbsp sriracha

1 clove garlic, finely minced

1 small knob ginger, finely minced

Citrus Miso Dressing

Yield: 1/2 cup

1/4 cup orange juice

1 tbsp lime juice

1 clove garlic, finely minced

2 tsp light miso

1/4 tsp tamari

1/4 tsp dijon mustard

1/4 cup olive oil

salt and pepper

1. Combine all ingredients in a jar. Twist the lid on tight and shake vigorously until creamy and fully incorporated.

http://thefirstmess.com/2016/06/16/citrus-miso-slaw-10-vegetables/

Sunflower Romesco Sauce

Yield: 1 1/2 cups

1/2 cup sunflower seeds

2 roasted red peppers (homemade or from a jar)

2 cloves garlic, chopped

1 tsp smoked paprika

1/2 tsp aleppo pepper, or pinch of cayenne

2 tbsp sherry vinegar (or apple cider vinegar)

1 tbsp tomato paste

small handful flat parsley leaves

salt and pepper

1/2 cup olive oil

1. In the bowl of a food processor or blender, combine the sunflower seeds, roasted red peppers, garlic, paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down.

2. With the motor on low, drizzle the olive oil in through the feed tube until fully incorporated. Check the sauce for seasoning.

3. Transfer sauce to a sealable jar, and store in the fridge for 5 to 7 days.

http://thefirstmess.com/2017/07/12/vegan-stuffed-eggplant-sunflower-romesco-recipe/

Tahini Dill Dressing

Yield: 1/2 cup

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp dill

1 tbsp maple syrup

1 tbsp tahini

1 tsp dijon mustard

salt and pepper, to taste

1-2 tbsp water, to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Strawberry Mango Avocado Salsa

Yield: 3 cups

1 cup strawberries, diced 

1 cup mango, diced

1 avocado, diced

1 jalapeno, seeded and finely diced

2 tbsp shallot, finely diced

3 tbsp cilantro, chopped

zest and juice of 1 lime

1/4 tsp salt

1/4 tsp black pepper

1. Place all ingredients in a medium bowl and mix to combine.

https://www.ambitiouskitchen.com/avocado-strawberry-mango-salsa/

Mushroom and Arugula Quiche

Yield: 9" round or 6 servings

Crust:

2 cups almond flour

2 cloves garlic, minced

1 tbsp fresh thyme, minced

1/2 tsp salt

1/4 tsp black pepper

1/3 cup olive oil

1 tbsp water

Filling:

1 tbsp olive oil

1 cup crimini mushrooms, sliced

2 cups arugula, roughly chopped

6 large eggs

1/3 cup almond milk

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1/4 cup goat cheese, crumbled (optional)

1. Preheat oven to 375F. Line a 9″ pie pan with parchment paper.

2. In a mixing bowl, stir together the almond flour, garlic, thyme, salt ,and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

3. Press the dough into prepared pan until evenly dispersed across the bottom and at least 1-inch up the sides.

4. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.

5. In a large skillet over medium heat, warm olive oil. Cook the mushrooms, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.

6. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and red pepper flakes. Stir in the goat cheese (if using) and the slightly cooled mushroom and arugula mixture.

7. Once the crust is done baking, pour in the egg mixture. Bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for at least 5 to 10 minutes before slicing with a sharp knife. Serve immediately.

https://cookieandkate.com/2013/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/

Strawberry Rhubarb Crumble Bar

Yield: 8x8 pan

Crust:

1 cup rolled oats

1 cup almonds

4 medjool dates, pitted

3 tbsp coconut sugar

2 tbsp unsweetened shredded coconut

1/4 tsp cinnamon

1/4 tsp salt

5 tbsp coconut oil, melted

Filling:

2 cups rhubarb, chopped into 1/2 inch pieces

1 cup strawberries, chopped into 1/2 inch pieces

1/4 cup orange juice

2 tbsp maple syrup

1 tbsp chia seeds

Crumble Topping:

3 tbsp coconut sugar

2 tbsp almond flour

1/4 cup rolled oats

1/4 tsp cinnamon

1 1/2 tbsp coconut oil

1. Preheat oven to 350F. Line an 8x8-inch baking dish with parchment paper.

2. Add oats, almonds, dates, coconut sugar, coconut, cinnamon, and salt to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.

3. Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.

4. Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).

5. Bake for 15 to 20 minutes, until the crust is fragrant and the edges are slightly golden brown. Set aside.

6. In the meantime, add rhubarb, strawberries, orange juice, and maple syrup to a medium saucepan. Cook over medium heat until slightly softened and bubbly, about 5 to 10 minutes. Stir frequently to prevent sticking. In the last minute of cooking, add the chia seeds and stir to ensure all the chia seeds are evenly distributed. Remove from heat and set aside.

7. Prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.

8. Spoon the strawberry-rhubarb mixture over the pre-baked crust and spread into an even layer. Top with crumble topping and spread evenly to cover fruit.

9. Return pan to the oven and bake for another 15 to 20 minutes or until the fruit is warm and bubbly and the crumble is golden brown.

10. Remove from oven and let cool completely, at least 1 hour. Once cooled, gently lift bars from pan and slice into squares or bars.

11. Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.

https://minimalistbaker.com/strawberry-rhubarb-crumble-bars-gf/

Ginger Lime Salmon

Yield: 2 servings

1 tbsp olive oil

1 tbsp lime juice

1 tsp ginger, grated

1 tsp apple cider vinegar

salt and pepper

2 6oz salmon fillets

1. Preheat broiler to 425F. Arrange an oven rack 6 to 8 inches away from the broiler. Line a rimmed baking sheet with parchment paper.

2. In a small bowl, whisk together olive oil, lime juice, ginger, apple cider vinegar, salt, and pepper.

3. Pat salmon fillets dry. Lay flat, skin side down, on prepared baking sheet.

4. Pour marinade evenly over the salmon fillets. Allow salmon to marinade for 20 to 30 minutes.

5. Broil for 5 to 7 minutes, depending on the thickness of the salmon fillet.

https://autoimmunewellness.com/ginger-lime-salmon-watermelon-mint-salsa/

Carrot Radish Slaw

Yield: 3-4 servings

4 carrots

6-8 radishes

Dressing:

1 ripe avocado

1/3 cup tightly packed mint leaves

2/3 cup tightly packed cilantro leaves

1 clove garlic, chopped

1-inch knob ginger, chopped

1 tbsp lemon juice

1 tsp ground turmeric

salt and pepper

3 tbsp olive oil

1 tbsp water

1. Using the grating blade of the food processor, shred the carrots and radishes (or grate by hand). Transfer to a serving bowl.

2. To prepare the dressing, add the avocado, mint, cilantro, garlic, ginger, lemon, turmeric, salt, and pepper to a blender. Combine until the herbs are finely chopped.

3. With the blender running, slowly drizzle in the olive oil and water.

4. Toss the dressing with the shredded vegetables. 

https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/