Recipes

  • Andrea’s Roast Beef Rollups

    • 4 thin slices (1/2 ounce each) roast beef or lean turkey breast
    • 2 slices of green onion, thinly shredded, about 2 inches long
    • 2-3 sprigs of cilantro
    • 1 teaspoon horseradish
    • 1 wedge laughing cow Light French Onion cheese
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  • Alsace Chicken (A favorite!)

    Marinade:

    • 1/2 cup butter
    • 1 clove garlic, crushed
    • 5 teaspoons Dijon mustard

    reading mix:

    • 5 tablespoons dried parsley flakes
    • 5 tablespoons Parmesan cheese
    • 1 1/2 cups almond flour
    • 4 boneless, skinless chicken breast halves, or chicken tenders

    Sauce:

    • 2 tablespoons Dijon mustard
    • 1/4 cup mayonnaise
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  • Chocolate Thunder Truffles

    • 1 1/2 cups dry oatmeal
    • 1 cup powdered milk
    • 3 tablespoons unsweetened cocoa powder
    • 4 tablespoons Chocolate Thunder protein powder
    • 2 tablespoons ground flaxseed
    • 2 packets Stevia
    • 1/2 cup unsweetened vanilla almond milk
    • 1/4 cup almond butter
    • 1 1/2 tablespoons vanilla extract
    • 1/2 cup chopped almonds or walnuts
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  • Rhubarb Torte

    Crust:

    • 1.5 c. rolled oats
    • 1 c. brown sugar
    • 1 c. softened butter
    • 1/5 c. almond flour
    • 1/2 c. chopped walnuts
    • 1/2 tsp. soda

    Filling:

    • 5 eggs
    • 2 c. turbinado sugar
    • 1/3 c. almond flour
    • 4 c. fresh rhubarb cut into small pieces
    • Cinnamon
    • Dash of sea salt
    • 1 Tbsp. butter
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  • Pumpkin Custard

    • 2 eggs
    • 1/2 cup Agave Nectar
    • 1 1/2 cups pumpkin
    • 1 cup coconut milk or evaporated milk
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ginger
    • 1/4 teaspoon nutmeg
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon salt
    • hot water
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  • Pumpkin Cookies

    • 2 eggs
    • 3 ounces apple juice concentrate
    • 3 ounces orange juice concentrate
    • 2 tablespoons yogurt
    • 1 1/2 cups pumpkin, cooked fresh or canned
    • 2 1/2 cups whole wheat flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon grated nutmeg
    • 1 teaspoon baking soda
    • 1 cup seeds or nuts
    • 1/2 teaspoon extra-virgin olive oil, to coat pan
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  • Pumpkin Coconut Pie

    • ¾ cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
    • 1 tablespoon cornstarch or potato
      starch
    • ½ teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoons ground ginger
    • ¼ teaspoon ground cloves
    • 3 large eggs
    • 14 ounces coconut milk or 1-3/4 cup
      heavy cream
    • 1 (15 ounce) can pure pumpkin puree
    • ½ cup sweetened flaked coconut,
      lightly toasted, coarsely chopped
    • Gluten-free pie crust- Prepared or
      made from scratch
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  • Pie Crust (Gluten-Free)

    • 1 ¼ cups gluten free baking mix
    • ¼ cup coconut flour or blend of
      choice
    • 1 tablespoon sugar
    • 1 teaspoon xanthan gum
    • 1 teaspoon agar powder
    • ¾ teaspoon salt
    • ½ teaspoon baking powder
    • 6 tablespoons cold butter
    • 3 tablespoons shortening or coconut oil
    • 3-4 tablespoons cold water, divided
    • 1 teaspoon cider vinegar
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  • Oatmeal Cranberry Cookies

    • 10 tablespoons butter
    • 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1-1/2 teaspoons baking soda
    • 1 pinch salt
    • 1-2/3 cups Pamela’s Gluten-free Baking Mix
    • 1 cup Gluten-free rolled oats (Bob’s Red Mill)
    • 2 cups chopped dried cranberries
    • 3/4 cup chopped walnuts
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  • Molasses Ginger Cookies

    • 4 1/2 cups flour (substitute with Pamela’s Gluten-Free Flour)
    • 4 tsp grated fresh ginger
    • 2 tsp. baking soda
    • 1 1/2 tsp. cinnamon
    • 1 tsp. cloves
    • 1/4 tsp. salt
    • 1 1/2 cup shortening
    • 2 cups brown sugar
    • 2 eggs
    • 1/2 cup molasses
    • 3/4 cup raw sugar
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