Roasted chicken
Onion
Matchsticked carrots and broccoli
Garlic
Opt ginger
Soy sauce
Honey
Fish sauce
Coconut aminos
Apple cider vinegar
Lime juice
Chili
Oil
Parsley
Category: Recipes
Tempura Pancake
1 cup brown rice flour
1/8 tsp baking soda
Pinch of sea salt
1 cup very cold sparkling water
1 TB butter, extra virgin olive oil or avocado oil
Preheat oven to 400 degrees. Place a cast iron skillet in the hot oven for 10 minutes.
Whisk together the flour, baking soda and salt. Whisk in the sparkling water in two additions, combining well after each.
Remove the skillet from the oven and add 1 TB butter or olive oil, swirl around and add the batter.
Place in the oven for ____
Creamy Mushroom and Egg Yolk Pasta
4 servings pasta
4 yolks
2 TB coconut yogurt
Oil
4 servings Dried cured meat
Mushrooms
Green Cubes for Smoothies
This is a great way to use up greens/bananas that need to get used.
3 cups water
9 handfuls greens
3 bananas
Granola Butter Waffles!
These were so yummy and fun!!
I’m a huge fan of Oat Haus Granola Butter, their products are so delicious. They are basically spreadable granolas in a bunch of different flavors. This time I used their brownie batter and red velvet flavors. But you can use absolutely any flavor!
- 4 TB butter, melted and cooled
- 1 cup all purpose flour
- 1/4 cup coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Large pinch of sea salt
- 1 cup milk, I used almond
- 1 egg
- 4 TB granola butter
- 1/2 tsp vanilla
Preheat waffle iron.
Whisk together the flour, sugar, baking powder, baking soda and sea salt.
In a separate bowl whisk together the milk, egg, granola butter and vanilla. Add the wet ingredients to the dry ingredients and fold just to combine. Fold in the melted and cooled butter just until combined.
Cook the waffles and serve with granola butter, bananas, maple syrup and Coconut Cult vanilla yogurt!!
Chipotle Tuna and Cucumber Salad
This is a super quick and easy meal that packs a flavor punch! You could serve this on toast, in tacos, or in a pita.
You could also add bell peppers and roasted potatoes to make this dish more filling!
- 2 servings Tuna: freshly cooked, rested and flaked is best, or in a pinch, drained canned tuna will do!
- 2 TB Chipotle mayonnaise
- Juice of 1/2 a lime
- 1 tsp Mustard
- 1 tsp Honey
- 2 very large pitches Sea salt
- Some black pepper
- 2 cucumbers, chopped into small pieces
- 1 cup Cilantro or parsley, roughly chopped
- 1 TB pumpkin seeds
Combine chipotle mayo, lime juice, mustard, honey, sea salt and pepper in a small bowl or jar.
Combine tuna, cucumber and cilantro or parsley in a bowl.
Add the chipotle dressing to the tuna and veggies and stir to combine well. Season to taste with sea salt. Top with pumpkin seeds.
Green Smoothie with Tropical Fruit
I love a quick green smoothie meal! But if you want this as a snack, you can easily omit the collagen and —most or all of—the nuts and seeds!
This is a favorite combo in our house.
Serves 2:
- 2 cups of water
- 1 banana
- 3 large handfuls of greens
- Juice of half a lemon
- Small pinch of sea salt
- 1 1/2 TB hemp seeds
- 1 1/2 TB flax seeds
- 4 scoops collagen peptides
- 3 rounded cups frozen tropical fruit
Add all ingredients to a blender and blend on high until well combined. You may have to add more water, depending on your blender.
Enjoy!
Chicken Salad
Serves 4:
- 4 roasted and shredded chicken thighs, still warm or reheat
- 4 bell peppers
- 1 large cucumber
- 1/2 or 1/4 cup???? Parsley
- Sea salt and pepper
- 2-3 TB ??? Mayo
- 1 TB?? Too much mustard
- Juice of 1/2 lemon
- Chili flakes
- 1 tsp hot honey (can use regular honey)
Pumpkin Granola!
I made this for my in-laws and my father-in-law loved it!
- 1 1/4 cup oats
- 1/8 tsp sea salt
- 1 cup walnuts and/or pecans, roughly chopped or torn
- 4 TB butter
- 4-5 TB maple syrup
- 1/4 cup pumpkin purée
- 3/4 tsp cinnamon
- 1/2 tsp vanilla
*this recipe can easily be doubled for a larger batch
Preheat oven to 325 degrees.
Add oats and salt to a sheet pan or skillet and toast for 10 minutes.
While the oats are toasting, melt the butter over very low heat. Once melted, add the maple syrup, pumpkin purée, cinnamon and vanilla and stir to combine well. Remove from the heat.
After the 10 minutes, remove the oats and salt from the oven, add the walnuts or pecans and pour the maple syrup/butter mixture over the oats. Stir to combine very well. You want all the oats and nuts covered in the syrup mixture. Put the pan or skillet back in the oven for 25 minutes, stirring after 10 minutes.
Remove the granola from the oven and stir around in the pan/skillet, so it doesn’t stick. Stir every 10 minutes until the granola comes to room temperature.
Enjoy!
Peanut Butter Fudge
This is my version of freezer fudge! It is quick, easy and delicious!
4 oz room temperature butter, cubed
4 oz creamy peanut butter
1/4 cup + 2 TB maple syrup
32 g cacao powder
1 1/2 tsp vanilla
Pinch of sea salt
1/2 cup water
Add butter, peanut butter, maple syrup, cacao powder, vanilla and sea salt to a blender. Bring the water to a boil in a saucepan or kettle and pour over the other ingredients. Blend on high for 15-20 seconds, or until creamy.
Pour fudge into silicone molds or a parchment lined 1/2 baking sheet and freeze until set.
