Amazing Greens Drink (by Uela)

Place the ingredients below in your blender and mix well.  Makes 4 servings.

2 avocados (peeled and pitted)

juice of 3 lemons

16 oz water

1-5 T ginger root, peeled and sliced or grated (have as much as you can)

fresh kale and spinach - at least 3 cups

2 green apples (cored and sliced)

4-5 stalks of celery

Great combination to avoid illness and reduce inflammation. Enjoy

Opt: add 1-2 tsp turmeric 

Lion House Meatballs (with or without dairy and sugar)

Lion House Meatballs

(Follow the ALT info to keep sugar and dairy out of this delicious dish)

1# ground beef

3/4 c rolled oats

2 eggs

1/2 c chopped onion (or 2 T dried onion flakes)

s + p

1/2 c milk (ALT: use Almond Milk)

original: 1 tsp Worcestershire sauce

ALT: 1/2 tsp balsamic vinegar, 1/2 tsp liquid smoke

Mix the main meatball items above; kneading with clean hands.  Add one of the two sauces listed. Mix again.

Roll them into meatballs and cook.

Crockpot: cook for 2 hours on high then 1 hour on low.

Oven: place in 13x9 pan. Bake at 350 for 25-30 minutes.

Super fast: double recipe and spread on 13x9 pan. Bake at 350 for 25 min. cut into squares after it's baked.

Meanwhile, make the sauce.

Original: 1/2 c brown sugar, 1/4 c. vinegar, 1 tsp Worcestershire sauce, 1 tsp prepared mustard, 1/4 c BBQ sauce.

ALT: 1/4 c stevia mix, 1/4 c vinegar, 1 tsp tamari, 4 T cucumber dressing (see below)

Mix well and place in a medium pan on the stove. Cook on low stirring often until it thickens. Turn off stove and place lid on the sauce to keep it warm until the meatballs are done.

Once the meatballs are done, serve with sauce on the side or dripped all over. So good!

cucumber dressing: 1/2 peeled cucumber, 1 T apple cider vinegar, 1 T balsamic vinegar

Dave's Never Fail Chocolate Chip Cookies

Dave's Never Fail Chocolate Chip Cookies (makes 4 dozen)

Ingredients

3/4 c. white sugar
3/4 c. brown sugar
1/2 c. margarine
3 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/2 c. - 2 3/4 c. flour
10 oz. chocolate chips

Directions
1- Mix both sugars and margarine.
2- Add eggs, vanilla, baking soda - blend well.
3- Add flour until desired consistency.
4- Fold in chocolate chips.
5- Drop by Tablespoon on greased cookie sheet.
6- Bake 10-12 min. @ 350 F.

Fresh Tomato Soup - with Paleo option

This is a winner. We add either coconut milk, whole milk or 

heavy whipping cream to cool it down to each serving.  

This way everyone can have it just the way they want it!

See note at bottom to understand difference in color.

Our half batch made 2 qt jars full of delectable soup.

 

Our variations - we did not use butter, just oil. And we added 

1 cup celery with the sliced garden tomatoes. 

For deeper red color, add 3/4 can tomato paste to half of the blended batch.

Cranberry White Chocolate Chip Cookies

 

See https://happyhooligans.ca/white-chocolate-chip-cranberry-cookies

so good!

Apple Millet Breakfast

 

 Soak 1/3 c dried apples in 2 cups water.

Take apples out of water and add enough additional water to make 2 cups.

Place 1 c millet and apple water in Instant Pot. Add 1 tsp cinnamon, 1 T olive oil, 1/2 tsp pink Himalayan salt, and 1-2 T each - soft apples and chopped dates.

Pressure cook on high 10 min and let naturally cool.

Serve with a scoop of coconut milk and more (rehydrated) sliced apples if desired.

Chocolate Oatmeal Balls

 You can eat these without baking them, but I would take out the baking soda and baking powder if you do that.  Otherwise, follow the directions below:

Coconut Oatmeal Cookies

I threw this together when I was at my sister's home and had limited ingredients:

Note: Coconut oil should be softened. Almond milk and eggs should be room temperature. Or your coconut oil will become chunky. 

Place first 4 ingredients in large mixing bowl. Blend well on low speed.

Add monk fruit, cinnamon and chia seeds. Mix again. 

Put the tapioca starch on to the top of the wet ingredients in mixing bowl. Then create a little crater in the center of the starch. Add baking powder, baking soda and salt into that crater and with a fork mix those dry ingredients gently within the dry pile. Now blend well - dry and wet ingredients. 

(*) GREAT WAY TO AVOID the extra step and dirty bowl. When you see "sifting dry ingredients in almost any cake and cookie recipe!

Add oatmeal, raisins, almonds and mix gently - just until blended.

On a greased cookie sheet drop by Tablespoonfuls. You should have 30 small cookies.

Bake at 350 F for 10-12 minutes. If 10 min, let the cookies cool down on the baking pan before moving. If 12 min, move to cooking racks and cool completely before eating. 

Homemade Instant Oatmeal; Regular and dairy-free/higher protein/low sugar alternate

 Instant Oatmeal – S. Foutz 
 
2 tsp salt                                                         4-5 cups brown sugar                                     

2 tsp nutmeg 
4 ½ cups powdered milk                                2-3 Tbsp cinnamon                                         

3 ½ cups wheat germ 
2 Tbsp powdered vanilla (opt.)                     

27 cups quick oats (or regular oats pulsed in blender or food processor) 
 
Mix well and keep in sealed container.  To use, put ½ cup in bowl with 1/3 c. water and nuke for 1.5 minutes. Makes 80 servings (½ cup each), 175 calories per serving.  Add fresh or frozen fruit at time of serving.  Can also add powdered coffee creamer for added flavor.


M.'s dairy-free/higher protein/low sugar alternate:
 
Instant Oatmeal – S. Foutz 
 
2 tsp salt                                                   2 tsp nutmeg 
4 ½ - 9 cups vanilla protein powder         2-3 Tbsp cinnamon                                         

3 ½ cups wheat germ 
2 Tbsp powdered vanilla                         

27 cups quick oats (or regular oats pulsed in blender or food processor) 
 
Mix well and keep in sealed container (I usually freeze most of it).  To use, put ½ cup in bowl with 1/3 c.(ish) water and nuke for 1.5 minutes. Makes 70-80 servings (½ cup each).  Add fresh/dried/frozen fruit or nuts at time of serving.  Can also add coconut cream for added fat after cooking.  This is great for travel too. It's very low sugar (just the protein powder) but add some fruit or honey and it's perfect. 

Sugarfree Coconut Chocolate Chip Cookie Balls

No Dairy, wheat or sugar... Makes 28 cookie balls. I've listed the breakdown below per ingredient. That way when I make them again with a different alternative flour, I can switch it out quickly.

I made this up in Wichita while visiting my sister. Using the ingredients she had on hand + the Lily dark chocolate chips I bought. These are made with Stevia and So, SO good.

Ingredient                  Cal       Fat           Carb      Prot  

3 T coconut oil         390        45              0             0         

1/3 c coconut            140        12              6            1         

1 T flax seed               80        7.5            4.5         2.5       

2.5 T chia seed          150         9             13           5          

3/4 c. tapioca flour    50            0            39            0

1/2 c. old fash oats     150        3             27            5

1 oz (28 g) chips        100        8            16            2

(Lily's dark choc.)      1010      84.5      66.5        15.5

flavorings: almond extract - 1/4 tsp  and opt. 1/2 tsp salt

Instructions:  melt coconut oil in microwave. Add almond extract and oats next. Blend well. Then add all other ingredients. Roll into balls. Place on waxed paper in a glass pan with a lid. Double layer works; just place another waxed paper between them so they don't stick.

Place in fridge or freezer until solid. Will keep up to 2 months. Enjoy! 

Bran Muffins by Mandy T.

Notes from Mandy: 

*You can bake them fresh or keep the batter in the fridge. Note that the batter will discolor on top when kept in the fridge but it does not effect the cooked muffin. I typically place some Saran Wrap directly on top of the batter to help it discolor less

*Check at 18 minutes due to oven temperature variations

*Makes approximately 48 muffins

PS- if you don’t have the box of big shredded wheat biscuits, you can cook up some cream of wheat and use it as a replacement.

Lemon Poppy seed Muffins (includes gluten free-sugar free-dairy free version)

My tweaks:

1 c. brown rice flour  +   1/2 c. garbonzo bean flour   +  1/2 c. tapioca starch

1/4 c. monkfruit granulated sweetener w/ erythritol

as is: egg, poppyseed, baking powder, baking soda, salt

1/2 c. unsweetened unflavored almond milk   +   1/2 c. water

1/4 c. olive oil    +    1/4 c. unsweetened applesauce

as is: lemon juice and zest

Follow the directions as shown. Do not add glaze.

Enjoy!
 

Baked Jicama Fries

I came across this recipe awhile ago and was so glad I did. Not only is it a low glycemic treat, but a fun way to use a vegetable which is easy to find but that I have rarely cooked with. Now that I no longer eat fries or chips and can rarely find even sweet potato options from the store with the right oils, 

I LOVE this!

Baked Jicama Fries

Preheat oven to 400°F.

I double the amount of spices and oil. :) 

• 1 medium jicama, peeled and cut into thin slices about 1/4 inch thick (about 4-5 cups)
• 1 Tablespoon avocado oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• homemade guacamole, for serving (store-bought works too)

Boil a pot of water on stovetop. Once water is boiling add your jicama slices to the pot and boil for 8-10 minutes. 

Drain the water and pat the fries dry before coating them with the spices and baking.

Once jicama slices are dry add them to a large bowl, add oil, turmeric, garlic powder, onion powder, salt and pepper and toss to coat evenly.

Spread the fries onto a baking stone or a baking sheet lined with a silpat mat or parchment paper (or spray pan) making sure the fries aren’t crowded. They need space or else they will start to steam and get soft rather than crispy. 

Bake for 30 minutes, take them out of the oven and flip, then bake for another 20-30 minutes or until fries are a little brown and have reached the desired texture.

Remove from oven and serve with guacamole for dipping. Makes 4 servings

Go to eatingbirdfood.com for the original recipe. They adapted it from healthiersteps.com.

Serving: 1cup Calories: 97kcal Carbohydrates: 15g Protein: 1g Fat: 4g Sodium: 246mg Fiber: 8g Sugar: 3g

Great Chocolate Muffins

The really sweet thing about this recipe is that it uses a cake mix! 

Add the pudding and chocolate chips and wow - chocolate lovers delight.

for the original, go to https://butterwithasideofbread.com/wprm_print/57230

Danish Pastry

 
This is a tough recipe to do yourself if you've never done something like this before.

I'll be helping some friends do this soon and will update this post with tips and photos after that.

Danish Pastry                                                                  
Best made when it is cold or in the morning. Makes 3 coffee cakes; mix filling and frosting first. Margarine must be used in this recipe--do not substitute butter or shortening.  [Tbsp.=tablespoon; tsp.=teaspoon]

1.  Mix and set aside:   3 Tbsps. yeast  [1 Tbsp.= 1 envelope or cake]
              ¾ cup very warm water
              [comfortably warm on your wrist]
2.  Mix:   4½ cups flour
              ½ cube margarine (¼ cup)
3. Add  ½ cup cream (or evap. milk) & ½ cup water
              [or use 1 c. milk instead of above 1 c. liquid)
              2 Tbsps. sugar
              2 eggs

You'll later add 2½ cubes frozen margarine (1¼ cup)

(*) set these aside (to put on top of pastries before baking):
              1 whipped egg
              1 Tbsp. granulated sugar
              3/4 cup sliced almonds

In your mixer (or with hand mixer or fork), blend step 2 together until crumbly.  Add steps 1 and 3 to a “well” in the flour (step 2).  Mix long enough so dough can form a ball.  Roll out mixed ball onto floured board (or countertop) and roll into 18”x12” rectangle.

Cut 2½ frozen cubes margarine into thin slices and lay on 2/3 of rectangle, leaving 1/3 of dough blank to lay over the top.  Fold into thirds, starting by folding blank 1/3 onto middle 1/3.  Now fold in thirds a second time but start with open ends.  Carefully roll out into a 18”x12” rectangle again and refold like above.  Do this until the margarine is worked into the dough--usually a total of 3 times.  Finally roll dough into an 18”x18” rectangle and cut into three equal rectangles (about 18”x6”) for shaping and filling. ( If kitchen in warm, put extra 2 pieces of dough into refrigerator.)  Takes 15-30 minutes to get this far.

Fillings:  To put inside dough before baking; choose 1 option.  Each recipe makes enough filling for 3 coffee cakes. Nuts or raisins can be added to any filling if you like.
Almond Filling:  Beat 1 egg white in small bowl and add ½ cup almond paste or filling (½ of 8 oz. can) [not marzipan] and ½ cup sugar.  Mix until well blended.  Makes 2/3 cup.
Butter Cream Filling:  Mix ½ cup butter (1 cube), 1 cup sugar, 1½ Tbsps. almond extract.  After applying filling, sprinkle on ¾ cup raisins.
Cream Cheese Filling:  Mix two 8 ounce pkgs. cream cheese, ¼ cup sugar, and 2 Tbsps. lemon juice.  Makes 2 cups.
Vanilla Cream Filling:  Mix 2½ Tbsps. sugar and 2 Tbsps. cornstarch in top of double boiler (or use reg. pan & watch very closely); stir in 1 egg yolk, then beat in 1 cup milk.  Cook, stirring constantly, over simmering water for 10 mins. or until thick, then cook without stirring for 5 mins. longer.  Pour into small bowl, add 1 tsp. vanilla & cool.  Makes 1 cup.
Prune Filling:  Simmer ½ cup dried pitted prunes and ½ cup water for 30 minutes or until very tender.  Puree; add ¼ cup sugar; and cool.  Makes ½ cup.

Frosting: To be drizzled on top after baking is done.
              1 egg white, whipped
              1½ cup powdered sugar
              1 tsp. lemon juice
              pinch of salt

Coffee Cake
Using 1/3 of dough, cut 1” slits on both sides of rectangle, leaving a 2” center for filling. Best with Almond or Butter Cream fillings. Do 13-15 cuts on each side. Scatter nuts or raisins on (if wanted). Braid by folding 1” of top over and alternating sides to bottom, which is then folded under. Put into greased pan shaped as half moon; let rise for ½ hour. 

Brush with)*) beaten egg, sprinkle on sugar, toss on almonds and bake at 400° for 1 minute, then turn down to 350° and bake for 20 minutes or until slightly browned. Drip on frosting while warm.  Need 1-2 oz. almonds.
 
To keep dough, fold into a block, place in plastic bag and store in fridge; use by next day.  To freeze pastries, shape and fill, place on cookie tray as for baking.  Wrap in foil or plastic wrap and freeze.  Allow additional 45 minutes of rising time before baking.  Use (bake) within 4 weeks.  Baked pastries can be frozen up to 3 months.

Mexican Chicken Lentil Soup - Instant Pot

 Note: Just pulled this out of the freezer after 2 months and it's still really good!

I had some chicken and cilantro I needed to use up and WOW! This is a keeper.  A little spicy for us, but some sour cream calmed it down.  I may just use 8 oz of mild salsa verde in the next batch. 

Gimme some oven recipe - SO Good!!