Saturday, August 31, 2013

Pecan Pie Lasagna

Pecan Pie Lasagna | #Pecanpierecipeeasy #Coconutdessertrecipes #Coconutcreamdessert #Bananapuddinglasagna #Nobakecoconutcreampie #Coconutdessertseasy #Bananapuddinglasagna #Pecanpiecobblerrecipe #Nobakedessertsquick #Pecanpiecupcakes #Pecanpiecake #Lemonblueberryiceboxcake

Ingredients

  • FOR THE WHIPPED CREAM
  • 2 (8-oz.) blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 1 c. heavy cream
  • FOR THE FILLING
  • 4 1/2 c. whole milk
  • 3 (3.4-oz.) packages vanilla pudding mix
  • 2 tsp. vanilla
  • 1/4 c. toasted chopped pecans
  • 1/2 tsp. kosher salt
  • FOR THE TOPPING
  • 1 1/2 c. toasted whole pecans
  • 1/4 c. caramel, microwaved until pourable, plus more for garnish
  • 1/2 tsp. cinnamon
  • Pinch kosher salt
  • 16 graham cracker sheets

Instructions

  1. In a large bowl using a hand mixer or in the bowl of stand mixer using the whisk attachment, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
  2. In a medium bowl, whisk together milk, pudding mix and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly.
  3. In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and salt.
  4. Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Top with the remaining graham crackers, then layer the remaining pudding mixture and the remaining cream cheese mixture. Top with pecans and refrigerate at least 6 hours, up to overnight.
  5. Drizzle with additional caramel.

recipe adapted  >>>>>  here

Wednesday, August 28, 2013

Vegan Sweet Potato Mac n Cheese (Gluten Free)

Vegan Sweet Potato Mac n Cheese (Gluten Free) | #Veganpumpkinpierecipe #Veganthanksgivingdinner #Veganpumpkinpiefilling #Veganbreakfastrecipes #Veganthanksgivingrecipes #Veganthanksgivingdessert #Aiolisaucerecipe #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking


Ingredients
  • 10 ounces dry gluten free pasta (or pasta of your choice)
  • 1/2 medium yellow onion, minced
  • 1 clove garlic, minced
  • 1 1/2 cups roasted sweet potato, skin removed
  • 2 tablespoons hemp hearts
  • 5 tablespoons sunflower seeds
  • 2 tablespoons mellow white miso
  • 5 tablespoons nutritional yeast
  • 2 tablespoons extra virgin olive oil + 1 teaspoon more
  • 1 cup water + more to your liking
  • 1/2 teaspoon Celtic sea salt + more to taste
  • 1 teaspoon black pepper, ground
  • 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

Instructions
  1. Prepare the pasta according to package directions.
  2. While the noodles are boiling, make the sauce.
  3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
  4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
  5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
  6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
  7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
  8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
  9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!
Recipe Source : here

Saturday, August 24, 2013

GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30)

GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30) | #GRILLED #PINEAPPLE #CHICKEN #PALEO #Whole30recipes #Dietrecipes #Wholefoodrecipes #Healthyeating #Cleaneatingrecipes #Lowcarbrecipes #Healthyrecipes #Cookingrecipes #Ketorecipeseasy #Ketodietrecipes #Healthyeating #Healthysnacks


Ingredients

    • 1 fresh pineapple, skin removed and cut into rounds with the core removed
    • 2 lbs boneless chicken thighs (or breasts)
    For the marinade:
    • 1/2 cup coconut aminos
    • 1/4 cup water
    • 1/4 cup tomato paste
    • 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
    • 2 tsp garlic powder
    • 2 tsp chili powder
    • 1 tsp smoked paprika
    For serving and topping:
    • White or cauli rice (Cauli rice for Whole30)
    • Mixed greens
    • Chopped green onions (for topping)

Instructions

  1. Soak dates in warm water as noted to soften. 
  2. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
  3. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  4. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
  5. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
  6. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.

recipe adapted >>>>>  here

Thursday, August 22, 2013

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved} | #Healthyrecipes #Cookingrecipes #Wholefoodrecipes #Realfoodrecipes #Whole30diet #Zoodlerecipes #Cookingrecipes #Healthyrecipes #Nocarbdiets #Whole30recipes #Ketodietrecipes #Lowcarbketo

Ingredients

  • 3–4 large zucchini (see notes for prep) – Should be close to 5 to 6 cups spiralized noodles
  • 12 oz canned tuna (around 2.5 cans) – Drained. 3 cans (15 ounces) may be used boost protein if desired!
  • 4 oz of diced green chiles (no additive canned works)
  • 1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
  • 2 tbsp chopped chives (plus extra for topping)
  • 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
  • 1 tbsp organic mustard (spicy or regular without added sugar. Annie’s Organic is Whole30)
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 c chopped onion (peeled)
  • 1/2 cup chopped celery
  • 1 tbsp avocado or olive oil
  • 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
  • 1/2 cup coconut milk or cream without additives (see notes for alternatives)
  • 1/2 tsp chili pepper or red pepper flakes
  • Parsley to garnish (optional)

Instructions

  1. Wash and clean your veggies. Preheat oven to 350 F
  2. Oil a 9x 13 shallow casserole dish. Set aside.
  3. Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)
  4. In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
  5. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
  6. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..
  7. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy
  8. NOTE –> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid
  9. Remove skillet from heat and pour contents into a large bowl.
  10. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
  11. Toss everything together.
  12. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
  13. Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.
  14. Broil last minute or so to make crispier edges.
  15. Remove from oven.
  16. Garnish with optional parsley, chives, and top with red chili pepper flakes.
  17. Serve immediately.
  18. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
  19. See notes for tips and whole30 suggestions or regular Paleo options

recipe adapted >>>>>  here

Monday, August 19, 2013

Watermelon Pizza

Watermelon Pizza | #Watermelonpizza #Mediterraneanbreakfast #Watermelondessert #Watermelonslushierecipe #Watermelonparty #Howtopickawatermelon #Fruitplatter #Kidsmeals #Fruitrecipes #Fruittray #Kidssnacks #Fruitdecorations

Ingredients

  • 1 watermelon
  • 1 cup coconut yogurt (or greek yogurt for non-vegan)
  • 1/2 cup strawberries, sliced in half
  • 1/2 cup raspberries
  • 1/2 cup cherries
  • 1/2 cup blueberries
  • 1/2 cup pomegranate seeds
  • honey or maple syrup (optional)

Instructions

  1. Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
  2. Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
  3. Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
  4. Drizzle with honey or maple syrup for a little extra sweetness if desired.

Recipe adapted >>>>>  here

Wednesday, August 14, 2013

Orange Creamsicle Marshmallow Mousse

Orange Creamsicle Marshmallow Mousse | #Ketopeachcobbleralmondflour #Tennesseepeachpudding12tomatoes #Freshpeachdesserts #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Lemondessertsbars #Lemonbutterbars #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Cookierecipes


Ingredients

  • 1 cup frozen orange juice concentrate thawed
  • 1/3 cup granulated sugar
  • 7 oz marshmallow fluff (1 jar)
  • 8 oz cool whip thawed (1 small tub)
  • food coloring optional
  • whipped cream for garnish, optional
  • orange slices for garnish, optional

Instructions

  1. In a large bowl, add thawed frozen orange juice concentrate, granulated sugar, and marshmallow fluff. Use a hand mixer or whisk and mix ingredients well.
  2. Add cool whip to bowl and mix again until ingredients are combined. Tip: Before adding in the cool whip, I like to stir it until it becomes a little "soupy." This makes blending and pouring the mousse a little easier. See above video for example of consistency.
  3. If desired, add a few drops of orange food coloring and give the mousse a final mix.
  4. Pour prepared orange mousse into individual serving cups, then chill cups for at least 4 hours or until set.
  5. Serve orange creamsicle marshmallow mousse with whipped cream and orange slices as garnish.

recipe adapted  >>>>>  here

Friday, August 9, 2013

Szechuan Chicken Recipe


#Bakedchickenchimichangas #Szechuanchicken #Szechuanrecipes #Chinesedishes #Spicychinesechickenrecipes #Asianchickenrecipes #Szechuanchicken #Quickchickenrecipes #Sweetandsoursauceeasy #Sweetandsourchickeneasy #Ovenbakedchickenthighs #Sweetandsourchickensauce


Ingredients

  • 4 boneless skinless chicken breasts (or 1 lb of chicken thigh / leg meat, cut into bite size pieces)
  • 1 red bell pepper (cut into 1-inch pieces)
  • 1 green bell pepper (cut into 1-inch pieces)
  • 4 green onions (scallions, cut into 1/2" pieces on the diagonal)
  • Cooking oil for deep-frying and stir-frying
  • For the marinade:
  • 1 Tbsp low sodium soy sauce
  • 1/2 Tbsp Chinese cooking wine (see notes)
  • 1/4 tsp salt
  • 1/2 tsp finely crushed or ground Sichuan peppercorns
  • 2 Tbsp corn starch
  • For the chili oil:
  • 1/4 cup peanut oil (you may also use canola oil)
  • 2 Tbsp dried red pepper flakes
  • For the sauce:
  • 1 1/2 tsp Sichuan peppercorns (finely crushed or ground)
  • 1 Tbsp ginger (minced)
  • 5 cloves of garlic (minced)
  • 3 small shallots (thinly sliced)
  • 1 Tbsp low sodium soy sauce
  • 1/2 Tbsp Chinese cooking wine (see notes)
  • 1 tsp sea or kosher salt
  • 1/4 tsp sugar
  • 1 Tbsp sesame oil

Instructions

  1. To prepare the chili oil, place the dried red pepper flakes into a small bowl. Heat the oil in a wok or a small saucepan until you see a swirl of white smoke coming out from it. Pour the oil over the dried red pepper flakes. Stir to help the pepper release its aroma. Set aside to cool down, then strain into a sanitized container. The chili oil can be prepared up to several days in advance and refrigerated.
  2. In a medium size bowl, combine the chicken pieces with the marinade ingredients. Cover and marinate refrigerated for about 15 minutes.
  3. Heat 2 inches of the oil in a wok or stockpot to 350°F for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with the spatula to prevent the chicken pieces from sticking together. Do not overcrowd the chicken. If necessary, perform this step in batches.
  4. Deep-fry the chicken to a light golden brown color. If using an instant read thermometer, the internal temperature of the chicken should be 160-165F. Remove the chicken with a strainer or a slotted spoon and place on a dish lined with paper towels to remove excess oil. Discard or reserve the oil for use in other recipes.
  5. To stir-fry, heat one tablespoon cooking oil and one teaspoon chili oil (or more if you like your chicken more spicy) in a wok or skillet over high heat. Add the garlic, stir quickly. Add the ginger and stir quickly. Turn the heat down to medium, add the sliced shallots and the crushed Sichuan peppercorns. Stir-fry for about 3 minutes until the shallots turn golden brown. Add the rest of the sauce ingredients and continue cooking for another minute or so, until the sauce thickens.
  6. Add the bell pepper and continue sauteing for about 3 minutes, until the peppers soften up.
  7. Return the chicken to the wok or skillet and add the green onions. Stir quickly with a spatula to combine all the ingredients in the wok or skillet. Taste for spiciness. Add more chili oil if needed and stir.
  8. Serve immediately with steamed jasmine rice.

recipe adapted >>>>>  here

Wednesday, August 7, 2013

Chicken Fried Rice {better than take-out!}

Chicken Fried Rice {better than take-out!} | #ChickenFriedRice #betterthantake-out #Chinesefood #Cookingrecipes #Ricedishes #Dinnerrecipes #Asianrecipes #Chinesedishes #Cookingrecipes #Easydinnerrecipes #Ricedishes #Easymeals #Chickenfriedricerecipe #Chickendishes


Ingredients

  • 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
  • 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
  • 2 Tablespoons butter divided
  • 1 1/2 cups frozen peas and carrots
  • 1/2 yellow onion diced
  • 2 green onions chopped
  • 2 cloves garlic finely minced
  • 2 eggs
  • 3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
  • 1 Tablespoon sesame oil
  • Salt and freshly ground black pepper

Instructions

  1. Preheat a large skillet or wok over medium-high heat.
  2. Add 1/2 Tablespoon butter to the pan.
  3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
  4. Put the cooked chicken on a clean plate, and set aside.
  5. Add a tablespoon of butter to the pan.
  6. Cook the onions, carrots and peas until tender, about 4 minutes.
  7. Add the garlic and cook one more minute.
  8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
  9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
  10. Add the rice, green onions, soy sauce and chicken and combine.
  11. Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
  12. Stir everything up, and allow the rice to sort of crisp up again.
  13. Turn off the heat, and add the sesame oil.
  14. Stir to combine.
  15. Serve immediately.

recipe adapted >>>>>  here

Monday, August 5, 2013

Best Keto No Bake Caramel Cookies

Best Keto No Bake Caramel Cookies | #Ketoparmesancrustedchicken #Ketosnacks #Ketolemondesserts #Ketoblueberrymuffins #Ketocaramelsauce #Ketodinnerrecipes #Easyketocheesecake #Ketostrawberrycheesecake #Lowcarbdessertseasy #Lowcarbcheesecake #Ketocheesecakecupcakes #Sugarfreedesserts

Ingredients

  • 8 tbsp Unsalted butter
  • ⅓ c Swerve brown sugar substitute
  • ⅓ c Heavy whipping cream
  • 1 c Pecan halves
  • ⅓ – ½ c Unsweetened coconut flakes
  • ⅛ c Keto friendly chocolate chips
  • Parchment paper

Instructions

  1. Place the butter into a saucepan on the stove over medium heat.
  2. When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
  3. Stir in the heavy whipping cream until well combined.
  4. Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
  5. Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
  6. Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter. This should make 11 cookies.
  7. Sprinkle some keto friendly chocolate chips on top of each cookie, and lightly press them down.
  8. Place the cookies into the fridge for 30 minutes to an hour to harden.
  9. Serve immediately or store in an airtight container in the fridge.

Recipe has been adapted from >>>>>  here

Friday, August 2, 2013

Sugar Free Low Carb Keto Avocado Brownies

Sugar Free Low Carb Keto Avocado Brownies | #Lowcarbdesserts #Lowcarbrecipesdessert #Sugarfreedesserts #Ketodessertrecipes #Ketodietrecipes #Sugarfreelowcarb #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Ketosweetseasy #Ketosnackseasy #Veganketorecipes

Ingredients

  • 250 g avocado about 2
  • 1/2 tsp vanilla
  • 4 tbsp cocoa powder
  • 1 tsp stevia powder
  • 3 tbsp refined coconut oil
  • 2 eggs
  • 100 g lily's dark chocolate melted
  • Dry Ingredients
  • 90 g blanched almond flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup erythritol

Instructions

  1. Preheat the oven to 180C/350F.
  2. In a separate bowl, combine the dry ingredients together and whisk together.
  3. Peel the avocados. Weigh or measure your avocados. Place in a food processor. Process until smooth.
  4. Add each wet ingredient to the food processor, one at a time, and process for a few seconds until all of the wet ingredients have been added to the food processor.
  5. Add the dry ingredients to the food processor and mix until combined.
  6. Place a piece of parchment paper over a 30x20cm (12''x8'') baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out half clean. The top should be soft when you touch it with your fingers.
  7. Take out of the oven, let it cool completely before slicing into 12 pieces.

recipe adapted  >>>>>  here