Tag Archives: Recipe Ingredients

Simple Paleo Bread/Recipe Share

Simple Bread

Serves:1 loaf (about 12 slices)
Ingredients

  • cups blanched almond flour (not almond meal)
  • ½ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 3 large eggs
  • 1 tablespoon honey
  • ½ teaspoon apple cider vinegar
Instructions

  1. In a large bowl, combine almond flour, salt, and baking soda
  2. In a medium bowl, Whisk the eggs, then add honey, and vinegar
  3. Stir wet ingredients into dry
  4. Scoop batter into a well greased 6.5 x 4 inch small loaf pan
  5. Bake at 300°F for 45-55 minutes on bottom rack of oven; until a knife comes out clean
  6. Cool and serve

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

This low-carb, high-protein, gluten-free bread is a cinch to make. It is especially tasty toasted, then topped with almond-butter, raspberry jam, and a sprinkle of salt. Add a second slice of bread to it and you’ve got a paleo PBJ!

Thank you for reading 🙂

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No-Bake Cornflake Cookies/Recipe Share

 

No-Bake Cornflake Cookies

Ingredients

  • 4 cups cornflakes
  • 1-1/2 cups sweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1-1/2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup evaporated milk
  • 1/4 cup butter
  • Dash salt

Directions

  • Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper.
Nutrition Facts

1 cookie: 81 calories, 3g fat (2g saturated fat), 3mg cholesterol, 68mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 1g protein.

Originally published as No-Bake Cornflake Cookies in Grandma’s Great Desserts Cookbook

Thank you for reading 🙂

Sesame Soy Cucumber Salad/Recipe Share

Sesame Soy Cucumber Salad

Ingredients:

  • 1 english cucumber, spiralized
  • 1 red bell pepper, small dice
  • 2 green onions, thinly sliced
  • 1 tsp. sesame oil
  • 1 Tbsp. rice vinegar
  • 1 tsp. reduced-sodium soy sauce
  • 1 Tbsp. toasted sesame seeds
  • ¼ tsp. red chili flakes
  • 2 drops stevia (optional)

Directions:

  1. After spiralizing the cucumber, place in a colander and sprinkle with 1 tsp. sea salt. Allow the cucumbers to rest for 15 to 20 minutes to remove excess water.
  2. Whisk together sesame oil, rice vinegar, soy sauce, chili flakes and stevia if using.
  3. In a bowl, gently toss together cucumbers, red bell pepper and dressing. Sprinkle with sesame seeds and serve immediately.

Thank you for reading 🙂

Chocolate Almond Drops

Chocolate Almond Drops

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup granola without raisins
  • 1/2 cup sliced almonds
  • 3 cups (18 ounces) miniature semisweet chocolate chips

Directions

  • In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour.
  • Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.
Nutrition Facts

1 cookie: 127 calories, 7g fat (4g saturated fat), 3mg cholesterol, 13mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 2g protein.

Originally published as No Bake Chocolate Almond Drops in Ultimate Cookie Swap Bookazine 2017

Thank you for reading 🙂

Mango Smoothie with Mint/Recipe Share

mango smoothie

Ingredients:

  • 1 cup mango
  • ¼ cup skim milk
  • ¾ cup nonfat Greek yogurt
  • ½ cup spinach
  • Handful of mint leaves

Directions:

  1. Add all ingredients to a blender.
  2. Blend until smooth.

Thank you for reading 🙂