Flat Bread Sandwich Rounds
Ingredients:
- 1 cup almond flour
- ½ cup tapioca starch
- ½ cup cassava flour *
- ¼ teaspoon sea salt
- 2 cups coconut milk
Instructions:
- Combine the dry ingredients in a large bowl and mix well, then add the coconut milk until well blended.
- Heat a frying pan with a little coconut oil in it to prevent the breads from sticking.
- Slowly drop a generous tablespoon of batter into the frying pan for each of the sandwich rounds, forming circles about the size of a hamburger bun.
- Once the rounds look almost cooked, flip them over and allow the other side to finish cooking.
*I bought cassava flour at the A to Z African and Caribbean Grocery Store on 127 Water Street North, Kitchener.
Paleo Sandwich Rounds or Hamburger Buns
(empoweredsustenance.com) grain free, gluten free, advanced plan
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup flax meal
- 3 medium carrots, peeled
- 1/2 cup milk of choice (I used almond milk)
- 4 eggs
- 1 teaspoon Herbamare seasoning salt
Instructions:
- Preheat oven to 400 F. and line two baking sheets with parchment paper or silicone mats
- Put the carrots and the coconut in a food processor and blend until the mixture looks like orange crumbs. Add the remaining ingredients and blend until smooth.
- Divide the dough into about 14 – 16 rounds on the baking sheets. Flatten the rounds to about 1/4 inch thick, forming a circle to the size of a hamburger bun.
- Bake for about 15 minutes until the tops are dry to the touch. Let them cool before handling.
*If you want to freeze the rounds, put wax or parchment paper between them.
Note: Instead all carrots, use 1 carrot, 1 small zucchini, 1/2 cup cauliflower florets, a handful of spinach
Texas Salsa Bean Salad
Ingredients:
- 1 can black beans, rinsed and drained
- 1 can lentils, rinsed and drained
- 1 can back eyed peas, rinsed and drained
- 1 cup organic corn, frozen or canned
- 1 cup peppers, chopped
- 1 cup celery, chopped
- 1 red onion, chopped
- ½ cup olive oil
- ¾ cup apple cidar vinegar
- ½ cup xylitol
- pinch of cayenne powder to taste
Instructions:
1. In a large bowl combine the first 7 ingredients.
2. In a small bowl, combine the remaining ingredients and blend well.
3. Pour the dressing over the beans and vegetables and mix well. Chill the salad for several hours before serving
Salmon Burgers
Ingredients:
- 2 cans wild salmon, drained, (213 grams each)
- 2 large eggs
- 8 teaspoons lemon juice
- 1 small onion finely chopped
- 1 cup grated zucchini, (about 1 small zucchini)
- 1 cup shredded carrots
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 1&1/2 teaspoon sriracha sauce
Instructions:
- In a skillet, saute the onions, carrots and zucchini in butter until soft. Allow to cool slightly.
- In a large bowl, combine ingredients well.
- Form into approximately 10 patties
- Place on parchment-lined baking sheet
- Bake at 375 F. for about 15 minutes, until firm
Note: The salmon burgers can be barbequed. You will need a grill basket and you will need to cook the burgers on indirect heat.
Lazy Caesar Salad
Ingredients:
- 3 romaine hearts, halved through the core
- 1&1/2 tablespoons butter
- 3 tablespoons olive oil
- 2 large lemons, halved lengthwise
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- pinch of salt
- pinch of pepper
- grated parmesan cheese
Instructions:
- Melt the butter and combine with the olive oil
- Brush the cut side of the romaine halves and the lemons.
- On low heat, place the oiled sides of the lemons and lettuce on the barbeque. Close the lid and allow the produce to get slightly wilted and charred. (Check to make sure it does the lemons and lettuce do not burn.)
- Remove from heat and arrange lettuce on a large serving dish, charred side up.
- Combine all the ingredients for the dressing and the juice of one lemon.
- To serve, sprinkle the lettuce with parmesan cheese, then drizzle the dressing over top. Cut the remaining lemons into quarters and serve alongside the dish.
Caramelized Onions
Add to crock pot:
•Peel and slice 8 medium onions
•1/4 cup butter
•1 tsp. salt
•2 Tbls. balsamic vinegar
Cook in crock pot on low for about 8 hours
Roasted Veggie Pizza Stacks
Ingredients:
- 1 eggplant, long but not to thick, sliced into 10 – 12 rounds
- 2 red onions, sliced into 10 – 12 rounds
- 2 tomatoes, sliced into 10 – 12 rounds
- 2 large peppers, any colour, cleaned and quartered
- 1/3 cup olive oil
- ¾ teaspoon Italian spice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- tomato sauce
- thinly sliced/shaved mozzarella cheese
Instructions:
- Lightly salt the eggplants and place between paper towels. for about 30 minutes as this removes some of the excess moisture and some of the bitterness.
- To barbeque use a greased grill basket). Grill vegetables brushed with seasoned oil on low, closed lid, until vegetables are tender and slightly charred.
- For the oven, place the vegetables on parchment lined cookie sheets, then brush with oil mixture. Bake @ 350 until tender and slightly charred.
- For the veggies pizza stacks, place the rounds of eggplant on a cookies tray. Brush each of them of tomato sauce. Add a shaved slice of mozzarella, a slice of onion, a thin slice of mozzarella, a slice of tomato, a thin slice of mozzarella, brush with tomato sauce, then top with half of one of the quartered peppers. Pop the tray into the oven and bake for about 5 minutes until the cheese has melted.
Freezer Berry Cream Pie
Ingredients:
Crust:
- ¼ cup cocoa powder
- ½ cup nuts – almond, cashew, walnut, pecan or hazelnut
- ½ cup unsweetened coconut, shredded
- 1 cup pitted dates
Filling:
- 2 cups mixed berries, (if using frozen, allow to thaw)
- 1 cup raw cashews
- 2 tablespoons vanilla extract
- 10 drops stevia to taste
- ½ cup coconut oil, melted
- ½ cup full fat coconut milk
Directions:
- In a food processor, combine the crust ingredients and blend until the crumbs bind slightly together. (Place a little in the palm of your hand, and make a fist to see if it combines together.)
- Pat the crust “dough” into the bottom and partially up the sides of a pie plate. Reverse 1-2 tablespoons of the pie crumbs to decorate the top of the pie.
- For the filling, add all the ingredients to a food processor and blend until the filling is smooth in texture, like pudding.
- Pour the filling into the pie shell.
- Sprinkle the remaining 1-2 tablespoons of crust on top.
- Place the pie in the freezer for at least 4 hours until the filling becomes firm.
Freezer Mango Cream Pie
Ingredients:
Crust:
- ¼ cup cocoa powder
- ½ cup nuts – almond, cashew, walnut, pecan or hazelnut
- ½ cup unsweetened coconut, shredded
- 1 cup pitted dates
Filling:
- 2 cups chopped mango, (if using frozen, allow to thaw)
- 1 cup raw cashews
- 2 tablespoons limes juice
- 10 drops stevia to taste
- ½ cup coconut oil, melted
- ½ cup full fat coconut milk
- Pinch of salt
Directions:
- In a food processor, combine the crust ingredients and blend until the crumbs bind slightly together. (Place a little in the palm of your hand, and make a fist to see if it combines together.)
- Pat the crust “dough” into the bottom and partially up the sides of a pie plate. Reverse 1-2 tablespoons of the pie crumbs to decorate the top of the pie.
- For the filling, add all the ingredients to a food processor and blend until the filling is smooth in texture, like pudding.
- Pour the filling into the pie shell.
- Sprinkle the remaining 1-2 tablespoons of crust on top.
- Place the pie in the freezer for at least 4 hours until the filling becomes firm.