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black bean and chard breakfast tacos - big eats tiny kitchen
dark chocolate potato bread pudding w/ guinness glaze
A Simple Tomato Soup via Heidi Swanson @ 101 Cookbooks
PUMPKIN AND CHICKPEA SOUP Via Jen Altman's Nectar Blog
5 repins
Moroccan Mint Roasted Vegetables by Heidi at 101 Cookbooks
hen while the pasta cooks, chop up the kale leaves (discarding the stems), and saute them with whatever you're making into sauce. I love crumbled sausage, garlic, kale, and olives. Or kale, garlic, and anchovies. Or stick the blanched kale in the blender with lemon zest, olive oi, garlic, and pine nuts to make a kale pesto.
1 like 4 repins
Peppermint Punch: Add peppermint ice cream to ginger ale and bailey's. Stir with a peppermint stick. Hello Chrismas!
Briana Morrison from bhg.com
Spicy Roasted Brussels Sprouts 1 lb brussels sprouts 2 tablespoons olive oil 1/2 - 3/4 teaspoon sea salt 1/2 teaspoon aleppo pepper (or 1/4 teaspoon cayenne pepper) Preheat oven to 400F.
ROSEMARY & HONEY SIMPLE SYRUP- Vodka Martinis! 1 c. water 1 c. honey (we used a local Sourwood) bunch of fresh rosemary Combine the water and honey in a small pot over medium heat and whisk until the honey dissolves. Add the rosemary and cook over low heat for about 30 minutes. Remove from the heat, cover and refrigerate in the pot for a minimum of 30 minutes. Once it's cooled, use a fine sieve to separate the rosemary from the syrup. Discard the rosemary and jar the syrup. ROSEMARY & HONEY MARTINI (for 2 cocktails) 2 oz. vodka 2 oz. dry vermouth 2 oz. rosemary & honey simple syrup Add 6-7 pieces of ice to a cocktail shaker, then add the vodka, vermouth and simple syrup. Shake vigorously and pour into two chilled martini glasses. Garnish with fresh rosemary. If it's a touch too sweet, add a bit more vermouth. #Nectar #JenAltman
Gluten Free snickerdoodle cookies
1 like
Red kuri squash, apple and quinoa crumble
My Morning Green Juice By Kris Carr As you know, I love me some green juice. This is what I make myself every morning, and even sometimes again in the afternoon. This recipe makes approximately 32 ounces which is enough for my husband and I. * 2 large cucumbers (peeled if not organic) * big fistful of kale * big fistful of sweet pea sprouts * 4–5 stalks celery * 1–2 big broccoli stems * 1 pear or green apple (optional) * 1 inch of ginger (or less) Other optional greens we love: romaine, parsley, spinach and dandelion.
3 repins
Savory Pumpkin Rosemary Hummus
Easy Baguettes from Pamela's Bread Mix I like Pamela's because the mix contains sorghum flour and millet flour, which gives the bread a golden sweet, soft taste. So this isn't dry and plain like your average white rice flour baguette. It has character. What you'll need: One of these French bread pans Parchment paper 1 bag Pamela's Gluten-Free Bread Mix with Yeast Packet 1 1/2 cups warm water at 115 degrees F 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy* Warm the oven briefly by turning it on and off. Line the bread loaf pans or baking sheet with parchment. In a mixing bowl, combine the (3 1/2 cups) bread mix with the yeast packet. Add the warm water and egg replacer. Beat for three minutes till smooth. Divide the dough in half and scoop it onto the two French bread pans. Using wet fingers, smooth and form the dough into long baguettes. Use a knife to cut the tops with three of four slashes. Place the loaves into the warm oven and allow them to rise for one hour. Heat the oven to 375 degrees F. When the oven is up to temperature, set the timer and bake for 30 to 35 minutes or so, until the loaves are firm to the touch and crusty.If the outside is not crusty or the loaves feel too soft, do the option below- place them directly on the oven rack at 350 degrees F- for about ten minutes.
How To Make Cauliflower Taste As Good As French Fries: Roasted Curried Cauliflower
1 repin
Magic Sauce 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice
Whole-wheat Spaghetti with Sauteed Leeks, White Beans, and Walnuts
FYI: Trader Joe's has a great price on scallops! 1 cup unsweetened coconut milk 2 TBS fresh lime juice 4 tsp fresh ginger, grated 2 garlic cloves, pressed 1 tsp fish sauce 2 tsp minced green chiles 2 TBS cilantro 2 TBS minced green onions, divided 4 cups cauliflower, into "rice" 1 lb of scallops 2 tsp coconut oil 2 tsp butter Celtic sea salt and pepper SAUCE: In a medium skillet, combine first 6 ingredients. Add 2 teaspoons green chiles; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in cilantro and green onions. Season with salt and pepper. RICE: "RICE": Place the cauliflower heads into a food processor (click HERE to find the one I use), pulse until small pieces of 'rice.' Set on a plate and cover with sauce. Scallops: Rinse with cold water and thoroughly pat dry. Add the oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the oil begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately over cauliflower risotto. Makes 4 servings. NUTRITIONAL COMPARISON (per serving) Traditional Risotto: 449 calories, 20g fat, 23g protein, 45 carbs, 2g fiber "Healthified" Risotto: 305 calories, 19g fat, 23g protein, 12 carbs, 4g fiber
whipped cream made from coconut milk. People, if you haven't tried it, you must!! I've been making this one for a while now and it's amazing!!!!!!!!! PS....you can also add a bit of cacao powder to make it chocolate mousse!!! YUMMMMMMMM
1 like 3 repins
@Briana Morrison Oven Roasted Tomatoes You can do this with essentially any tomato although the roasting time will vary. I used about 8 barely ripe Romas. I sliced them ¼” thick and laid those on a parchment lined sheet tray with a few sprigs of thyme. After a very light drizzle of olive oil and a whisper of salt (remember these will reduce by quite a bit so don’t overdo it with the salt at this point) they go into a 225* for about 4 hours or until shriveled around the edge while still maintaining a bit of juice. Because of the low oven heat these do not color at all but rather slowly concentrate their flavors and intensify.
what you’ll need: • 1/2 cup olive oil • 6 sprigs of fresh rosemary (in the neighborhood of 5 inches each) • 1 cup of popcorn (this yields a fair bit of popcorn, so invite friends) • 100 g dark chocolate (it’s candy bar size) coarsely chopped • 2 oz unsalted butter • salt (as much or as little as you want)
3 repins
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Briana Morrison Geary's Healthy-Fat Blend Balsamic Vinaigrette Dressing Fill your salad dressing container with these approximate ratios of liquids: 1/3rd of container filled with balsamic vinegar 1/3rd of container filled with apple cider vinegar fill the remaining 1/3rd of container with equal parts of extra virgin olive oil and "Udo's Choice EFA Oil Blend" Add just a small touch (approx 1 or 2 teaspoons) of real maple syrup Add a little bit of onion powder, garlic powder, and black pepper and then shake the container to mix all ingredients well.