Judging from the comments and traffic on my blog, ya'll are enjoying, or at least reading, the recipes that I post. I will keep posting since it seems like that are helpful to others!
A few people have asked for the almond bar recipe I use. Here it is.
Also, here is the recipe for the Flax Muffins I've made:
1 1/4 golden flax seed meal
2 tsp. baking powder
1 Tbsp. cinnamon
1 tsp. nutmeg (optional...I'm not a huge fan of nutmeg, so I don't put it in)
1/2 salt
1/3-2/3 cup xylitol or coconut sugar. (or stevia equivalent) I normally use 1/2 cup coconut sugar.
4 large eggs
1/4 cup olive oil
1/2 cup water
1 Tbsp vanilla
Optional add ins:
1 medium granny smith apple finely chopped
1/2 cup chopped peacans
1/2 blueberries - I normally use frozen blueberries because its easier. You can reduce the cinnamon if you want if you use blueberries instead of apples, but I don't.
Mix dry and wet ingredients separately. Combine thoroughly. Let batter stand for 10 minutes. Put in muffin tins lined with paper liners. Bake at 350 for 18-20 minutes, until toothpick comes out clean. *Just note these muffins are a little softer/moister than normal muffins.
I write out monthly recipes. I will try to include some of my menus as well for anyone interested. I don't cook big meals as often right now because Chad is gone so much at night. Sometimes I'll make things for lunch.
Menus this week
- Beef & Mushrooms, Brown Rice, Steamed broccoli, salad (new recipe, not worth posting)
- Chicken Pot Pie with almond crust and salad (from the Gluten-Free Almond Flour Cookbook)
Chicken Pot Pie
1lb boneless skinless chicken, cut into small pieces
2 Tbsp grapeseed oil
1 onion, chopped (I don't always put onion in mine for Chad's sake.)
2 stalks celery, finely chopped (I don't put it in unless I have some on hand.)
2 medium carrots, finely chopped
1 tsp. sea salt
1 cup thinly sliced mushrooms
1/2 cup chopped parsley (again, if I have it on hand)
1/2 cup frozen peas
2 Tbsp arrowroot powder (you could use cornstarch if you choose)
1 cup chicken stock
Crust ingredients
1 1/2 cup almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1 Tbsp minced scallions or dried chives
1/4 cup grapseed oil
1 Tbsp water
Combine dry ingredients for crust. Add oil and water. Press into a 9 inch pie pan. Bake at 350 for 12-15 mins. Let cool before filling.
Heat the grapeseed oil in large skillet. Saute onion for 8-10 minutes, until soft. Add celery, carrots and salt. Cook covered for 10-15 minutes until tender. Stir in mushrooms and chicken, cook for 5-7 minutes until chicken is cooked through. Stir in parsley and peas.
In small bowl whisk together arrowroot powder and chicken stock until dissolved. Raise the heat to high and add arrowroot mixture, whisking constantly until thick, about 1 minute. Pour mixture into crust. You can serve it as is or top with 1/2 cup cheese and put under the broiler until cheese is melted, about 2 minutes.
- Crustless pizza - http://www.plainchicken.com/2012/03/wheres-crust-pizza.html
- Tacos, homemade salsa and refried beans.
Beans: http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/ (I don't put the jalepenos in b/c Mya eats them.)
I make my own taco seasoning:
1 Tbsp chili powder
1/2 tsp. salt
1 Tbsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp. oregano
1/2 tsp. cayenne pepper, optional
Add to cooked meat along with 1/2 cup water and 1/2 cup homemade salsa (salsa optional).
- White Chili
- Cinnamon Rolls http://paleoperfectly.blogspot.com/2011/12/paleo-cinnamon-rolls.html
- Spinach salad topped with chicken.
Homemade ranch: (I normally make a different one. This was a new recipe we tried this week.)
A few people have asked for the almond bar recipe I use. Here it is.
Also, here is the recipe for the Flax Muffins I've made:
1 1/4 golden flax seed meal
2 tsp. baking powder
1 Tbsp. cinnamon
1 tsp. nutmeg (optional...I'm not a huge fan of nutmeg, so I don't put it in)
1/2 salt
1/3-2/3 cup xylitol or coconut sugar. (or stevia equivalent) I normally use 1/2 cup coconut sugar.
4 large eggs
1/4 cup olive oil
1/2 cup water
1 Tbsp vanilla
Optional add ins:
1 medium granny smith apple finely chopped
1/2 cup chopped peacans
1/2 blueberries - I normally use frozen blueberries because its easier. You can reduce the cinnamon if you want if you use blueberries instead of apples, but I don't.
Mix dry and wet ingredients separately. Combine thoroughly. Let batter stand for 10 minutes. Put in muffin tins lined with paper liners. Bake at 350 for 18-20 minutes, until toothpick comes out clean. *Just note these muffins are a little softer/moister than normal muffins.
I write out monthly recipes. I will try to include some of my menus as well for anyone interested. I don't cook big meals as often right now because Chad is gone so much at night. Sometimes I'll make things for lunch.
Menus this week
- Beef & Mushrooms, Brown Rice, Steamed broccoli, salad (new recipe, not worth posting)
- Chicken Pot Pie with almond crust and salad (from the Gluten-Free Almond Flour Cookbook)
Chicken Pot Pie
1lb boneless skinless chicken, cut into small pieces
2 Tbsp grapeseed oil
1 onion, chopped (I don't always put onion in mine for Chad's sake.)
2 stalks celery, finely chopped (I don't put it in unless I have some on hand.)
2 medium carrots, finely chopped
1 tsp. sea salt
1 cup thinly sliced mushrooms
1/2 cup chopped parsley (again, if I have it on hand)
1/2 cup frozen peas
2 Tbsp arrowroot powder (you could use cornstarch if you choose)
1 cup chicken stock
Crust ingredients
1 1/2 cup almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1 Tbsp minced scallions or dried chives
1/4 cup grapseed oil
1 Tbsp water
Combine dry ingredients for crust. Add oil and water. Press into a 9 inch pie pan. Bake at 350 for 12-15 mins. Let cool before filling.
Heat the grapeseed oil in large skillet. Saute onion for 8-10 minutes, until soft. Add celery, carrots and salt. Cook covered for 10-15 minutes until tender. Stir in mushrooms and chicken, cook for 5-7 minutes until chicken is cooked through. Stir in parsley and peas.
In small bowl whisk together arrowroot powder and chicken stock until dissolved. Raise the heat to high and add arrowroot mixture, whisking constantly until thick, about 1 minute. Pour mixture into crust. You can serve it as is or top with 1/2 cup cheese and put under the broiler until cheese is melted, about 2 minutes.
- Crustless pizza - http://www.plainchicken.com/2012/03/wheres-crust-pizza.html
- Tacos, homemade salsa and refried beans.
Beans: http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/ (I don't put the jalepenos in b/c Mya eats them.)
I make my own taco seasoning:
1 Tbsp chili powder
1/2 tsp. salt
1 Tbsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp. oregano
1/2 tsp. cayenne pepper, optional
Add to cooked meat along with 1/2 cup water and 1/2 cup homemade salsa (salsa optional).
- White Chili
- Cinnamon Rolls http://paleoperfectly.blogspot.com/2011/12/paleo-cinnamon-rolls.html
- Spinach salad topped with chicken.
Homemade ranch: (I normally make a different one. This was a new recipe we tried this week.)
Creamy Ranch Salad Dressing
- 1 cup mayonnaise
- 1 1/4 cups low-fat buttermilk
- 1 Tbsp dried basil
- 1/2 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp fresh ground black pepper
- 1/4 cup freshly, finely grated Parmesan cheese
- Directions
- Combine all ingredients in a medium mixing bowl. Whisk until smooth and creamy. Pour into an airtight container and refrigerate 1 hour (this will help the flavors develop, I don't always do it if I don't have an hour to wait). Serve over salad or use as a dip.
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