Due to multiple food allergies in our family I've substituted Barney's brand almond butter, which is processed in a peanut free facility, flax meal + water for the egg, gluten free baking mix for wheat flour, coconut oil for butter, and cashew milk for milk. (Source: Joey's Peanut Butter Cookie Recipe on All Recipe )… Continue reading Almond Butter Cookies Recipe
Author: Rilla G
Red Curry Chicken Recipe
This recipe was inspired by the Red Curry Chicken recipe in Quick & Easy Thai Cuisine Lemon Grass Cookbook by Chef Rut Poladitmontri & Judy Lew. Makes a very large batch, so half or quarter recipe. Freezes and reheats well. Ingredients: 4 - 400 ml cans coconut milk 2 - 112 g jar red curry… Continue reading Red Curry Chicken Recipe
Spicy Kimchi Zoodles Recipe
Ingredients: 1/2 cup kimchi1/2 cup white beansSpiralized zucchiniCoconut oil Instructions: Chop kimchi into small pieces. Heat coconut oil in a non-stick pan on high and lightly sauté zucchini till al dente, then drain liquid. Add kimchi and beans, cook briefly, just till heated through. Serve with a drizzle of kimchi juice out of the jar… Continue reading Spicy Kimchi Zoodles Recipe
Smoothie Bowl Recipe
INGREDIENTS: 1/2 frozen banana 1 T almond butter 1 scoop protein powder 1/2 c frozen berries cashew milk Toppings: coconut flakes, flax meal, fresh berries, granola, chia seeds, almond or cashew butter, raw nuts. INSTRUCTIONS: Combine smoothie ingredients in blender. Blend till smooth. Add toppings. Drizzle nut butter down the middle, then add fruit on… Continue reading Smoothie Bowl Recipe
Buddha Bowl Recipe
INGREDIENTS: 1 large zucchini and/or eggplant 1 large red onion and/or a large leek 1 large yam olive oil Italian seasoning Red pepper flakes Salt 2 cups vegetable broth 1 cup quinoa (or substitute brown rice or pasta) 1 can beans of your choice (chickpeas, pinto, black beans, romano, etc...) balsamic vinegar Mix & Match… Continue reading Buddha Bowl Recipe
Beef Stroganoff Recipe
INGREDIENTS 1 large pack stewing beef cut in 1” squares or smaller 2 cup boiling water 2 T beef bouillon 4 T brandy 2 T Dijon mustard 2 T chopped garlic 2 roughly chopped shallots 24-30 mushrooms, quartered 4 T coconut oil 1 can full fat coconut milk 0.25 c cornstarch 0.5 cup cold water… Continue reading Beef Stroganoff Recipe
Pickled Beets Recipe
Ingredients: 1 can sliced beets 0.5 cup apple cider vinegar 1 tablespoon sweetener 0.25 t allspice 0.25 t ground cloves 0.25 t cinnamon Instructions: Mix vinegar and spices in a glass measuring cup. Microwave for 1 minute, then stir till sweetener is fully dissolved. Drain canned beets and fill jar with beets, pour vinegar mixture… Continue reading Pickled Beets Recipe
Simple Syrup Recipe
Ingredients: 2 cups white granulated sugar 1 cup boiling water 1 T pure vanilla extract Instructions: Measure sugar into a 4 cup glass measuring cup. Add 1 cup boiling water and stir till all sugar is dissolved. Add vanilla and stir till well combined. Let cool completely, about 30 minutes. Pour into an old Torina… Continue reading Simple Syrup Recipe
Fajita Chicken Bean Soup Recipe
Makes a VAT of soup. Use a big pot. Freeze leftovers if necessary. Ingredients: 1 whole frozen chicken 2 T apple cider vinegar 3 x 24 g fajita seasoning packs 2 T coconut oil 1 yellow onion, finely diced 1 red onion, finely diced 24 white mushrooms, quartered 6 bell peppers, various colours, diced 2… Continue reading Fajita Chicken Bean Soup Recipe
Stuffing Recipe (GF/Egg Free)
Ingredients 1 (1 pound) loaf gluten-free bread (such as Udi's(R) Millet-Chia bread) 3 tablespoons olive oil 2 onions, diced 3 stalks celery, diced 1 teaspoon chopped fresh sage 1 teaspoon dried thyme leaves 3/4 teaspoon salt ground black pepper to taste 2 cups gluten-free chicken broth 2 T flax meal whisked into 6 T cold… Continue reading Stuffing Recipe (GF/Egg Free)
Plum Hill 