Ingredient: salt

  • Avocado Green Goddess Veggie Dip

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    Avocado Green Goddess Veggie Dip
    From Stephanie Anderson, Season 9 Biggest Loser
    Course Snack
    Servings
    Ingredients
    Course Snack
    Servings
    Ingredients
    Instructions
    1. Combine all ingredients in a food processor or blender until smooth.
    2. Store in the refrigerator.
    3. Serve with veggies such as freshly steamed asparagus, celery, red, yellow, or orange bell peppers.
  • Chia Millet Bread

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    Chia Millet Bread
    Adapted from Good Housekeeping Magazine
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Proof yeast using 1/2 c warm water plus 1 T honey. Set aside.
    2. Grease an 8x4 loaf pan.
    3. Combine flours, arrowroot, potato starch, xantham and salt. Set aside.
    4. In a small bowl mix eggs, oil vinegar and remaining agave.
    5. Add remaining water to dry ingredients.
    6. Add wet ingredients and yeast mixture to dry ingredients.
    7. Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
    8. Turn dough into prepared pan.
    9. Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan.
    10. Should be between 15-30 minutes.
    11. Preheat oven to 375 when bread has risen to 3/4 inch from top of pan.
    12. Bake 50-60 minutes covering with foil after 20 minutes.
    13. I get best results at 60 minutes with my oven.
    14. Remove from oven and allow to cool 20 minutes before cutting.
  • Chicken Salad with Avocado

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    Chicken Salad with Avocado
    Instructions
    1. In a medium bowl, beat cream cheese.
    2. Add yogurt and mix until smooth.
    3. Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.
    4. Stir in chicken.
    5. Cover and chill until ready to serve.
    6. Rinse avocados. Cut in half.
    7. Gently lift out the pit with a spoon.
    8. Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.
    9. Garnish with chives.
  • Pumpkin Custard

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    Pumpkin Custard
    From Metagenics 2008
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Butter a shallow 1 1/2 quart baking dish.
    2. In a medium mixing bowl, mix together eggs, Agave, and pumpkin.
    3. Slowly mix in coconut milk.
    4. In a separate medium bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt.
    5. Add liquid mixture to the spice mixture and pour into the prepared baking dish.
    6. Set dish in a large baking pan and add hot water to a depth of about 1 inch.
    7. It should come about halfway up the side of the inner baking dish.
    8. Bake for about 50 minutes at 325 degrees or until custard is set and a knife inserted near the center comes out clean.
    9. Cool completely before serving.
  • Pumpkin Coconut Pie

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    Pumpkin Coconut Pie
    From Beth Hillson, Living Without
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 425.
    2. Combine sugar, cornstarch, salt and spices.
    3. In a separate bowl, beat together eggs, and coconut milk.
    4. Add pumpkin and beat well.
    5. Add sugar mixture to pumpkin mixture and beat to combine.
    6. Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired.
    7. Pour pumpkin mixture into the pie shell.
    8. Place pie in preheated oven and bake for 15 minutes.
    9. Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean.
    10. Remove pie from oven and sprinkle remaining coconut over the top.
    11. Let cool on a wire rack for 2 hours.
  • Pie Crust (Gluten-Free)

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    Pie Crust (Gluten-Free)
    From Living Without
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
    2. Pulse to combine.
    3. Add butter and shortening and pulse until mixture resembles coarse meal.
    4. Add half the water and all the vinegar and process.
    5. Add remaining water, little at a time until dough forms into a ball.
    6. Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
    7. Roll it into a 12 inch circle.
    8. Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
    9. If it cracks or breaks in places, pat it back into place.
    10. Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
    11. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
    12. Prick the bottom of the crust several times with a fork.
    13. Freeze the crust for 15 minutes while preheating the oven to 375.
  • Molasses Ginger Cookies

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    Molasses Ginger Cookies
    From Kathrine Page
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Set oven to 350.
    2. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt.
    3. Set aside. In a large bowl beat shortening until soft.
    4. Gradually add the 2 cups of sugar; beat until fluffy.
    5. Add eggs and molasses; beat well.
    6. Add half the flour mixture; beat until combined.
    7. Stir remaining flour in with a wooden spoon.
    8. Using a scooper, shape dough into balls.
    9. Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet.
    10. Bake 12-14 minutes.
    11. Let stand before moving to a cooling rack.
  • Lemon Puff Pudding

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    Lemon Puff Pudding
    From Jane Barker
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Grate lemons first, then juice.
    2. Cream butter and sugar.
    3. Add egg yolks, beat well.
    4. Stir in lemon rind, juice, and milk. Add flour.
    5. In separate bowl, add salt to egg whites, beat until stiff.
    6. Fold whites into first mixture.
    7. Pour into a large buttered baking dish.
    8. Set dish in shallow pan of boiling water.
    9. Bake at 325 degrees for about 1 hour or until lightly browned. Cool.
    10. (Pudding will fall slightly.) Enjoy with fresh blueberries or raspberries!
  • Roasted Green Beans

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    Roasted Green Beans
    From Chris Manley
    Instructions
    1. Take fresh green beans, wash, trim ends and pat dry.
    2. Place in a bowl with 1 tablespoon of olive oil and some salt, toss to coat. Place on cookie sheet.
    3. (You can put foil down as the undersides of the beans may brown where it touches the pan) and spread out.
    4. Cook at 450 degrees for 10 minutes on one side.
    5. Turn and roast for another 13 minutes and serve.
    6. Half way through, put some garlic powder sprinkled on it before turning them over.
  • Mom′s 15-Minute Tomato-Basil Sauce

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    Mom′s 15-Minute Tomato-Basil Sauce
    Instructions
    1. In a medium saucepan, heat together the tomatoes, ¼ cup basil and butter over medium heat until the butter is melted; season with salt and simmer, stirring occasionally, for about 15 minutes. In the last 5 minutes of cooking, stir in the remaining ¼ cup basil.
  • Quinoa Pilaf with Mom′s 15-Minute Tomato-Basil Sauce

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    Quinoa Pilaf with Mom′s 15-Minute Tomato-Basil Sauce
    From Silvana’s Kitchen
    Instructions
    1. In a medium saucepan, bring quinoa, salt and 2 ¾ cups water to a boil over high heat.
    2. Lower the heat, cover and simmer until the water is absorbed, about 12 minutes.
    3. Adjust salt if desired.
    4. Add enough tomato sauce until the quinoa is well coated.
    5. Stir in the spinach and cook until just wilted, about 2 minutes.
    6. Top with parmesan.
  • Wholesome Whole-grain Pancakes

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    Wholesome Whole-grain Pancakes
    Servings
    Ingredients
    Mix dry ingredients in a large bowl.
    Servings
    Ingredients
    Mix dry ingredients in a large bowl.
    Instructions
    1. Cook on a greased hot griddle until bubbly.
    2. Flip pancakes once and heat until lightly browned on the bottom.
    3. Serve with whipped cream or plain yogurt and fresh or frozen fruit.