Ingredient: salt
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Avocado Green Goddess Veggie Dip
Servings Ingredients- 1 1/2 cup plain Greek yogurt
- 1/2 cup buttermilk
- 1/2 ripe avocado, diced
- 1 tablespoon basil
- 1 teaspoon chopped cilantro
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried dill
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Servings Ingredients- 1 1/2 cup plain Greek yogurt
- 1/2 cup buttermilk
- 1/2 ripe avocado, diced
- 1 tablespoon basil
- 1 teaspoon chopped cilantro
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried dill
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions- Combine all ingredients in a food processor or blender until smooth.
- Store in the refrigerator.
- Serve with veggies such as freshly steamed asparagus, celery, red, yellow, or orange bell peppers.
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Chia Millet Bread
Servings Ingredients- 1 cup Brown Rice Flour
- 2 Tablespoon Arrowroot
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/4 cup millet flour
- 1/2 cup chia seed flour, or almond flour
- 1 3/4 teaspoon guar gum or Chia seed gel— (9 parts water to 1 part seeds set for 15 minutes)
- 1/2 teaspoon salt
- 2 1/4 teaspoon yeast
- 2 Tablespoon honey
- 1 cup water, warm or as needed
- 3 large eggs
- 3 Tablespoon olive oil
- 1 teaspoon apple cider vinegar
Servings Ingredients- 1 cup Brown Rice Flour
- 2 Tablespoon Arrowroot
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/4 cup millet flour
- 1/2 cup chia seed flour, or almond flour
- 1 3/4 teaspoon guar gum or Chia seed gel— (9 parts water to 1 part seeds set for 15 minutes)
- 1/2 teaspoon salt
- 2 1/4 teaspoon yeast
- 2 Tablespoon honey
- 1 cup water, warm or as needed
- 3 large eggs
- 3 Tablespoon olive oil
- 1 teaspoon apple cider vinegar
Instructions- Proof yeast using 1/2 c warm water plus 1 T honey. Set aside.
- Grease an 8x4 loaf pan.
- Combine flours, arrowroot, potato starch, xantham and salt. Set aside.
- In a small bowl mix eggs, oil vinegar and remaining agave.
- Add remaining water to dry ingredients.
- Add wet ingredients and yeast mixture to dry ingredients.
- Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
- Turn dough into prepared pan.
- Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan.
- Should be between 15-30 minutes.
- Preheat oven to 375 when bread has risen to 3/4 inch from top of pan.
- Bake 50-60 minutes covering with foil after 20 minutes.
- I get best results at 60 minutes with my oven.
- Remove from oven and allow to cool 20 minutes before cutting.
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Chicken Salad with Avocado
Servings Ingredients- 3 ounces cream cheese, softened
- 1/3 cup plain yogurt
- 1 stalk of celery, chopped fine
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 cup diced cooked chicken
- 3 avocados
Servings Ingredients- 3 ounces cream cheese, softened
- 1/3 cup plain yogurt
- 1 stalk of celery, chopped fine
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 cup diced cooked chicken
- 3 avocados
Instructions- In a medium bowl, beat cream cheese.
- Add yogurt and mix until smooth.
- Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.
- Stir in chicken.
- Cover and chill until ready to serve.
- Rinse avocados. Cut in half.
- Gently lift out the pit with a spoon.
- Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.
- Garnish with chives.
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Pumpkin Custard
Servings Ingredients- 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
Servings Ingredients- 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
Instructions- Butter a shallow 1 1/2 quart baking dish.
- In a medium mixing bowl, mix together eggs, Agave, and pumpkin.
- Slowly mix in coconut milk.
- In a separate medium bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt.
- Add liquid mixture to the spice mixture and pour into the prepared baking dish.
- Set dish in a large baking pan and add hot water to a depth of about 1 inch.
- It should come about halfway up the side of the inner baking dish.
- Bake for about 50 minutes at 325 degrees or until custard is set and a knife inserted near the center comes out clean.
- Cool completely before serving.
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Pumpkin Coconut Pie
Servings Ingredients- 3/4 cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
- 1 tablespoon cornstarch or potato starch
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 14 ounces coconut milk or 1-3/4 cup heavy cream
- 1 (15 ounce) can pure pumpkin puree
- 1/2 cup sweetened flaked coconut, lightly toasted, coarsely chopped
- Gluten-free pie crust- Prepared or made from scratch
Servings Ingredients- 3/4 cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
- 1 tablespoon cornstarch or potato starch
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 14 ounces coconut milk or 1-3/4 cup heavy cream
- 1 (15 ounce) can pure pumpkin puree
- 1/2 cup sweetened flaked coconut, lightly toasted, coarsely chopped
- Gluten-free pie crust- Prepared or made from scratch
Instructions- Preheat oven to 425.
- Combine sugar, cornstarch, salt and spices.
- In a separate bowl, beat together eggs, and coconut milk.
- Add pumpkin and beat well.
- Add sugar mixture to pumpkin mixture and beat to combine.
- Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired.
- Pour pumpkin mixture into the pie shell.
- Place pie in preheated oven and bake for 15 minutes.
- Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean.
- Remove pie from oven and sprinkle remaining coconut over the top.
- Let cool on a wire rack for 2 hours.
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Pie Crust (Gluten-Free)
Servings Ingredients- 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
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Servings Ingredients- 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
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Instructions- Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
- Pulse to combine.
- Add butter and shortening and pulse until mixture resembles coarse meal.
- Add half the water and all the vinegar and process.
- Add remaining water, little at a time until dough forms into a ball.
- Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
- Roll it into a 12 inch circle.
- Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
- If it cracks or breaks in places, pat it back into place.
- Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
- To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
- Prick the bottom of the crust several times with a fork.
- Freeze the crust for 15 minutes while preheating the oven to 375.
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Molasses Ginger Cookies
Servings Ingredients- 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
Servings Ingredients- 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
Instructions- Set oven to 350.
- In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt.
- Set aside. In a large bowl beat shortening until soft.
- Gradually add the 2 cups of sugar; beat until fluffy.
- Add eggs and molasses; beat well.
- Add half the flour mixture; beat until combined.
- Stir remaining flour in with a wooden spoon.
- Using a scooper, shape dough into balls.
- Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet.
- Bake 12-14 minutes.
- Let stand before moving to a cooling rack.
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Lemon Puff Pudding
Servings Ingredients- 6 tablespoons soft butter
- 1 cup sugar
- 1/2 cup flour
- 6 eggs, separated
- 4 teaspoons grated lemon rind
- 1/2 cup fresh lemon juice (about 4 lemons)
- 3 cups milk
- 1/2 teaspoon salt
Servings Ingredients- 6 tablespoons soft butter
- 1 cup sugar
- 1/2 cup flour
- 6 eggs, separated
- 4 teaspoons grated lemon rind
- 1/2 cup fresh lemon juice (about 4 lemons)
- 3 cups milk
- 1/2 teaspoon salt
Instructions- Grate lemons first, then juice.
- Cream butter and sugar.
- Add egg yolks, beat well.
- Stir in lemon rind, juice, and milk. Add flour.
- In separate bowl, add salt to egg whites, beat until stiff.
- Fold whites into first mixture.
- Pour into a large buttered baking dish.
- Set dish in shallow pan of boiling water.
- Bake at 325 degrees for about 1 hour or until lightly browned. Cool.
- (Pudding will fall slightly.) Enjoy with fresh blueberries or raspberries!
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Roasted Green Beans
Servings IngredientsInstructions- Take fresh green beans, wash, trim ends and pat dry.
- Place in a bowl with 1 tablespoon of olive oil and some salt, toss to coat. Place on cookie sheet.
- (You can put foil down as the undersides of the beans may brown where it touches the pan) and spread out.
- Cook at 450 degrees for 10 minutes on one side.
- Turn and roast for another 13 minutes and serve.
- Half way through, put some garlic powder sprinkled on it before turning them over.
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Mom′s 15-Minute Tomato-Basil Sauce
Servings IngredientsServings IngredientsInstructions- 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.
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Quinoa Pilaf with Mom′s 15-Minute Tomato-Basil Sauce
Servings IngredientsServings IngredientsInstructions- In a medium saucepan, bring quinoa, salt and 2 ¾ cups water to a boil over high heat.
- Lower the heat, cover and simmer until the water is absorbed, about 12 minutes.
- Adjust salt if desired.
- Add enough tomato sauce until the quinoa is well coated.
- Stir in the spinach and cook until just wilted, about 2 minutes.
- Top with parmesan.
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Wholesome Whole-grain Pancakes
Servings Ingredients- 1 cup buckwheat flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Almond meal
- 2 teaspoons double acting baking powder
- 1 teaspoon Baking soda
- 1 packet of Stevia
- 1 teaspoon salt
Mix dry ingredients in a large bowl.- 2 beaten eggs
- 1/4 cup melted butter
- 2 cups buttermilk, or whole milk with a teaspoon of vinegar
- 1 teaspoon vanilla extract
Servings Ingredients- 1 cup buckwheat flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Almond meal
- 2 teaspoons double acting baking powder
- 1 teaspoon Baking soda
- 1 packet of Stevia
- 1 teaspoon salt
Mix dry ingredients in a large bowl.- 2 beaten eggs
- 1/4 cup melted butter
- 2 cups buttermilk, or whole milk with a teaspoon of vinegar
- 1 teaspoon vanilla extract
Instructions- Cook on a greased hot griddle until bubbly.
- Flip pancakes once and heat until lightly browned on the bottom.
- Serve with whipped cream or plain yogurt and fresh or frozen fruit.