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Fitness Minutes: (17,241) Posts: 10,512 10/29/13 7:26 A
Morning all ... it has been awhile since I last checked in.
This past weekend, I decided to try a new recipe ... a no-grain chocolate chip cookie ... and OMG! (This will change your idea of what a cookie is ... and will make even a skeptic a believer.)
I ended up using 85% green and black chocolate bar chopped up, and the recipe calls for maple syrup. But, I am going to say it was a treat to say the least.
Giant Sunbutter & Chocolate Chunk Cookies
1/2 cup sunflower seed butter 1/2 cup almond butter 1 egg, beaten 2 tsp vanilla extract 1/3 cup maple syrup (you could cut in half if you are using sweet chocolate or substitute honey. 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 tsp salt 1 cup dark chocolate, coarsely chopped into chunks. Coarse sea salt, to sprinkle on top (optional)
Preheat your oven to 350 degrees.
In a large mixing bowl, mix together all of your ingredients except the chocolate chunks until they come together and mixed thoroughly.
Once the batter comes together, fold in your chocolate chunks.
Line a baking sheet with parchment paper, and scoop your batter onto the baking sheet to form six cookies. (Allow for cookies to double in size).
If you like a little sea salt on the top of your cookies, sprinkle a little onto each cookie before putting it in the oven.
Bake for 18-20 minutes, or until they are golden brown. (Mine actually took on a chocolate hue as apposed to golden brown. And they were dry and firm to the touch.)
But, when they cooled they were soft and cakey ... and ooooohhhh so good!
Allow to cool, then enjoy cookie-monster style!
Porgy aka the Duck!
"Motivate to be Motivated!"
Fitness Minutes: (17,241) Posts: 10,512 9/18/13 4:39 P
For those hard-to-find items like organic almond flour ... which is hard to find in even your biggest healthfood stores (note I said organic), I suggest checking out For those hard-to-find items like organic almond flour ... which is hard to find in even your biggest healthfood stores (note I said organic), I suggest checking out www.nuts.com
I absolutely love the site. I eat strictly organic whenever possible, and they are well-priced and very personable if you have problems, etc. When you go to the site, type in organic and it will give list all their organic items. It is one of the best places to get organic almond flour!
And, when you get that first order, you will love the packaging!
Chocolate Whipped Cream Frosting (using heavy cream) 12 ounces of sweetened chocolate (about 1 1/2 cups) 1 cup of heavy cream
Bring the cream to a boil in a saucepan and then turn off the heat. Add the chocolate and stir until all the chocolate is dissolved. Then cool it a for a bit the more you cool it the thicker it will get. You can put it in the refrigerator for a while to cool it. Finally, whip the cooled mixtured like you would whip heavy cream.
Fitness Minutes: (43,231) Posts: 7,886 9/26/12 8:53 P
~ Paleo Potato Skins with Bacon ~
Ingredients: _________ Potato Skins 2 large sweet potatoes or the equivalent in smaller potatoes (about 2 pounds total), thoroughly washed, dried, and halved lengthwise 6 slices bacon 1 Tbsp bacon fat sea salt freshly ground black pepper 4 green onions
~ Paleo Sour Cream
1/2 cup paleo mayonnaise 1/2 cup full-fat coconut milk 1/2 tsp apple cider vinegar 2 cloves garlic, finely minced
Baking bacon allows you to cook the bacon and sweet potatoes simultaneously, and helps to avoid a mess on your stovetop.
Preheat oven to 400 degrees F.
Place bacon on a cooling rack placed in a large rimmed baking sheet.
Place sweet potatoes on another baking sheet, rub with a little olive oil, and season with
Salt and pepper.
Place both pans in the oven and bake for 40-45 minutes or until potatoes are soft and bacon is crispy.
Remove from oven, Scoop flesh out of potatoes, reserving half of the flesh for another use.
Finely chop bacon and mix it in with the remaining potato flesh. Add 1 Tbsp bacon fat and mix well.
Rub sweet potatoes lightly with olive oil and season with salt and pepper.
Return bacon mixture to sweet potato shells and return to oven. Broil for 2 minute or until nicely crisped.
Remove, slice crosswise into serving pieces and garnish with paleo ranch dressing and chopped green onions.
Fitness Minutes: (43,231) Posts: 7,886 9/24/12 3:00 A
~ ERIN's Green Smoothie ~
This is my stand by; _______________ 1tsp spirulina powder 1tsp green trio powder 1/4 tsp bee pollen 1 scoop protein powder (vanilla) 1 cup almond milk.....................................I do not always add this, unless it's a meal 8 strawberries, tops and all 2 cups of fresh spinach. 1/2 c aloe vera water (spring water to likable consistency or with ice)
Can keep up to 3 days in a glass closed container in the fridge. I use mason jars and as well for carrying
NOTE: I am on the green smoothie team and we have many there listed. Don't feel you have to join, it is a bit uneventful these days. But stop by and pick up some of the recipes and tips. I stay pretty low carb on mine, where others add a lot of fruit and sweeter items like dates.
I do not drink them every day, but make them every day. DH takes them to work. DD (14yrs) does not like the extra green powders added or the bee pollen. Be careful of the bee pollen if you have not used it. Gradually over time add a few granules building up to no more than 1 tsp. I have never gotten to that amount. It has a weird taste I think. I have added coconut manna to them as well, but only for DH, to high caloric for me.
I say just jump in and add a few leaves of spinach or a small amount of your green powders and if you like gradually add more. You maybe surprised how your taste will adjust.
I choose love, joy and freedom, open my heart and allow wonderful things to flow into my life.
Fitness Minutes: (43,231) Posts: 7,886 9/21/12 1:11 A
~ Sweet Potato Thyme Biscuits ~
Makes 6 biscuits
1/4 cup (90g) almond flour 2 TBSP coconut flour, sifted 1/2 tsp sea salt 1 tsp baking powder
Wet Ingredients: 1/2 cup (120g) cooked mashed sweet potato 1 TBSP coconut milk (full-fat or light) 2 TBSP raw honey 3 eggs 1/4 cup (60ml) coconut oil, melted
Add in: 1 tsp chopped fresh thyme
1. Preheat oven to 350 degrees
2. Place the dry ingredients in a medium bowl and whisk to combine
3. Add the wet ingredients, except the coconut oil, to the dry ingredients and stir with a spoon to combine.
4. Add the coconut oil and thyme and stir until combined.
5. Let the batter sit 5 minutes to thicken.
6. Use an ice-cream size scoop and place 6 mounds of dough onto a parchment-lined baking sheet. Bake 25-30 minutes, or until browned and firm to the touch
7. Place baking sheet on a wire rack until biscuits are cool. Store in an airtight container up to 2 days, or freeze up to 3 months. To serve from frozen, simply thaw at room temperature, cover with foil and bake in a 350 degree oven until heated through.
Comment from book: A fantastic addition to the Thanksgiving table, these mouthwatering biscuits will soon be part of your family tradition. Crispy on the edges and soft in the middle means they disappear quickly, so make plenty! And why not make things easy on yourself by making a double batch and freezing before the big day? Just heat and eat. Now that's something to be thankful of!
NOTE: recipe taken from the book: Paleo Indulgences by Tammy Credicott
Edited by: JAZZID at: 9/21/2012 (01:13)
I choose love, joy and freedom, open my heart and allow wonderful things to flow into my life.
One of the things I miss A LOT is hummus it was one of my favourite 'go to' snacks... and I ate it on everything, LOL!
I was secretly harbouring the idea that after a year or so, once at goal weight I could reintroduce it and see what effect I experienced, but came across this recipe today on another Paleo SparkThread... offered by SHAGGYBABA @
1 medium baked sweet potato, skin removed 2 raw garlic cloves 2 Tbs walnut oil (or olive oil) 1/4 cup tahini 1-2 Tbs lemon juice cumin (to taste) salt (to taste)
*I also add Chipotle pepper to my hummus, and sometimes roasted red pepper.
Process the garlic and oil in food processor until garlic is finely minced. Add tahini and lemon juice, process until smooth. Add cumin, any other spices, vegetables, and sweet potato, pulsing until just smooth.
You can add more tahini or sweet potato to make it thick or add more lemon juice to make it thinner. Everything is adjustable to taste. Lots of room to play with this recipe! :)
Fitness Minutes: (43,231) Posts: 7,886 9/12/12 8:55 P
Proscuitto-wrapped Mini Frittata Muffins:
Makes 12 mini frittata muffins:
4 Tbs. fat (coconut oil, ghee, butter, lard, etc.) 1/2 medium onion, finely diced 3 cloves of garlic, minced 1/2 pound of cremini mushrooms, thinly sliced 1/2 lb frozen spinach, defrosted and squeezed dry (I defrost the spinach in the microwave) 8 eggs 1/4 cup whole fat Greek yogurt (or coconut milk) 2 Tbs. coconut flour 1 cup of cherry tomatoes, halved 5 ounces of Prosciutto di Parma Kosher salt Freshly ground pepper A regular 12 cup muffin tin
Preheat oven to 375°F and prepped my veggies.
Heat half the coconut oil over medium heat in a large cast iron skillet and saute the onions until soft and translucent.
Add the garlic and mushrooms and cook them until the mushroom moisture had evaporated. season the filling with salt and pepper and spooned it on a plate to cool to room temperature.
BATTER: Beat the eggs in a large bowl with Greek yogurt, coconut flour, salt, and pepper until well-mixed. Then add the sauteed mushrooms and spinach and stirred to combine.
Brush the remainder of the melted coconut oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.
Spoon in the frittata batter, and top each muffin with some halved cherry tomatoes.
Pop the muffins in the oven for about 20 minutes flipping the tray at the halfway point.
Let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.
I've 'Paleoized' it (though because squash is a higher carb vegetable, you want to consider this in terms of your meal plan for the day), and the version here includes my changes. The soup is very satisfying, and we (2 adults, 1 child) got 3 meals out of this recipe (more than the recipe indicates)! When I have time to put this version into the recipe tracker, I'll come back and add the nutritional information.
Ingredients (4 servings)
1 butternut squash (probably any squash you like would work as well... pumpkin, too!) 3 tbsp. coconut oil 1 large sweet onion, coarsely chopped (Vidalia, if you can get one) 1 small can pineapple chucks, drain and reserve juice 1 inch piece of fresh ginger, minced 3" stalk Lemongrass, finely chopped zest of 1 orange 1 cup chicken broth juice of one orange 1 can full-fat coconut milk Spices to taste: ~~~ Nutmeg ~~~ Cinnamon ~~~ Ginger ~~~ Cumin ~~~ Chipotle Pepper ~~~ Sea Salt
1. Preheat the oven to 400 degrees F.
2. Poke the squash several times (with a corn cob holder, or fork). Put it in the microwave for 60 seconds. This will make it easier to cut. Cut the squash in half and remove the seeds. Season with nutmeg, cinnamon, half the orange zest, ginger and Chipotle pepper. Melt 1 tbsp. coconut oil in a 13x9 baking dish (swirl it around to coat bottom) and place the squash cut side down in the pan. Roast for 45 minutes, remove from the oven and flip them over to begin cooling.
3. While the squash is baking, in a large, heavy bottom stock pot on medium heat, melt 1 tbsp. coconut oil and carmelize the onion. Once the onion is carmel brown, add the last tbsp. of coconut oil and the pineapple chunks. Stir until the pineapple is lightly carmelized, breaking it up as it cooks.
4. Add spices: lemon grass,fresh ginger, the remaining orange zest and additional cinnamon, cumin, Chipotle, nutmeg and salt. Stir until spices are fragrant and add the chicken broth. Turn the heat down and simmer very gently for 20 minutes to allow the flavours to develop.
5. Meanwhile, scoop out the flesh of the squash and stir it into the carmelized oil/spices/zest in the baking pan to add to the pot. Once the contents of the pot have simmered, add squash, coconut milk, and orange juice to the pot. Bring heat back up to medium, and warm contents until just hot and beginning to bubble. Get out your stick blender (or food processor/blender) and blend until silky smooth.
I large can of raw pumpkin (796 ml) 300 ml heavy cream 1/4 cup raw honey (or Maple syrup) 3 eggs 1 tsp Nutmeg 1 tsp Ginger 2 tsp Cinnamon
Blend well and pour into custard cups. Bake for 30 minutes at 300 degrees F (or until a knife comes out clean).
...now like with any nutritional plan, special desserts (defined in our house as anything containing added sweetness) is a treat and not a daily occurance... so I don't mind the use of the honey... any other sweetener isn't Paleo/Primal.... and because it's a squash, the carb profile is higher than most veggies.
3 large eggs pinch of cream of tartar (1/8 tsp) 3 ounces cream cheese (Do not soften)
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if youre using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Makes 6 Induction Friendly, Gluten-Free rolls.
Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5
Fitness Minutes: (30,738) Posts: 7,483 9/11/12 12:09 P
SQUASH AND SPINACH
A nice fall dish the combination of colors and tastes in this seasonal dish. The vibrant orange and yellow color of butternut squash and its sweet, nutty taste are a perfect complement to spinach. Plus, butternut squash is a great source of vitamin A and C.
Ingredients: 1 Butternut squash (about 4 cups) 1 tbsp olive oil 1/4 tsp sea salt 1 tsp rosemary 1 Tbsp olive oil 1 Cup red onion thinly sliced 2 Cups spinach 1 Tbsp. balsamic vinaigrette 1/2 cup pecans
Instructions: 1. Pre-heat oven to 400 degrees.
2. Peal and cut butternut squash into 1/2-inch cubes. In a large bowl toss with olive oil, sea salt and rosemary.
3. Transfer to a roasting pan and cook for about 30 minutes or until softened.
4. Sautι red onions in olive oil over medium heat. When soft, add spinach and balsamic vinaigrette and cook until spinach is wilted.
Fitness Minutes: (43,231) Posts: 7,886 9/10/12 2:27 A
PLEASE DON'T ADD "LONG COMMENTS" IN THIS THREAD ********************************************* ~ Roasted Sweet Potato Salad Recipe ~
Minutes to Prepare: 10 Minutes to Cook: 20 Number of Servings: 2
2 cups cubed, skin on (... or not) sweet potatoes 1.5 TBLSP.. chili powder (... main ingredient, decrease if desired) 1/2 tsp. onion powder 1/2 tsp. seasoned salt 1/8 cup diced green onions 1 TBLSP. jalepenos 1/4 cup "roasted red bell peppers" (... roasted peppers in the jar are fine) 1 TBLSP. of balsamic vinegar
Preheat the oven to 425 or adjust accordingly for your oven
In a bowl add 1/2 TBLSP. of EVOO and the 1/2 tsp of Mongolian Fire Oil to the potatoes and with your hands rub the oil over the potatoes thoroughly.
Place potatoes in a zip lock bag and add the following seasonings:
Chili powder, onion powder & salt (.. set aside the jalepeno's, roasted red peppers & green onions in a bowl that you will be making the salad in)
shake the potatoes in the bag to thoroughly coat them with the seasonings.
Spray baking sheet with pan spray (... no olive oil), and add the potatoes in a single layer. Spray the tops of potatoes with "olive oil cooking spray" (... I bought Jewel brand and it works great).
Bake until lightly brown... approximately 20 minutes, but cooking times may vary so adjust your timing accordingly.
After potatoes are done, add to the bowl containing the jalepeno's, roasted red bell peppers, green onions, add the balsamic vinegar and gently mix thoroughly. Chill, but can be eaten at room temperature if desired.
* 1 very large onion (1 1/2 cups, chopped fine and sauteed in butter and oil for 30 minutes or until medium brown and soft) * 1/2 tsp ceyenne pepper (or to taste), added to onions at beginning of cooking * 1 small clove garlic, minced fine and added to onions for the last 10 minutes of cooking * 2 tsp fermented soy sauce (Worcestershire can be used instead) * 1/2 cup strong beef broth * 2/3 cup homemade mayonnaise * 2/3 cup sour cream * 6 oz softened cream cheese * 1 tsp. sea salt * 1/4 tsp white pepper, or to taste
When the onions, garlic with the ceyenne have carmelized slowly (30 minutes or so with frequent stirring, should be a beautiful brown -never blackened- color), add the broth and soy sauce and cook uncovered until all the liquid is evaporated. Cool the onions. Add them to the well blended mixture of the mayo and dairy ingredients. Salt and pepper to taste. Let marinate overnight in a sealed container. This is way better than the packaged powdered stuff and full of satisfying fat.
You will need a stick blender to make this in a jiffy. Stack these ingredients in a wide mouth pint jar in the order given:
1 room temperature whole egg (organic or free roaming yard chicken egg) 1 T fresh squeezed lemon juice (or apple cider vinegar with the mother) 1 T Dijon mustard 1 cup avocado oil 1/4 tsp sea salt 1/4 tsp ground white pepper or paprika
Insert the stick blender to the bottom of the jar and begin blending. Blend for just a few seconds until you see the ingredients at the bottom of the jar begin to thicken and turn white (only 5 to 10 seconds; watch closely!). At this time start very slowly bringing up the blender toward the top. This should take another 40-50 seconds. When you get to the top, finish with a faster up and down movement to blend in the oil at the top and to mix in the salt. You can add a scoop of stevia if you like yours to taste more like Miracle Whip, or play with the amount of salt and vinegar and/or lemon juice to suit your taste. This tastes so good and takes only one minute of whipping.
~ ALSO MAYO (from CINDYTW)
make a similar recipe but I do it in the blender. I ruined a few batches trying to do the stick blender or the processor.
My recipe is: * 1 whole egg, 2 egg yolks * 1T. Vinegar of choice, or lemon juice * 1 Tsp. salt * Pinch or 2 of dry mustard * About a cup or 2 of oil (I have used melted coconut oil, olive oil, High oleic sunflower, and a combination of them).
I start the eggs and other ingredients going in the blender, then I add oil until it becomes to thick to blend, use a spatula to help the blender along, and add a bit more until this is too thick to blend also.
I am SO gonna try that loaded "potato" salad as soon as I can have dairy. I'm a cilantro lover too, GG, but know a lot of people who hate it, my SIL included.
Dee, there are some recipes from before on this site that are pretty good. That method of making mayo has worked great for me! Is there a way to move them over here? Or I guess we could still access them where they are.
I think Ramona has already linked to it, but I find yourlighterside.com has a lot of great-sounding recipes.
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has." Margaret Mead
Pounds lost: 41.4
Posts: 1,870 9/7/12 4:51 P
Love the idea of adding the cilantro and onion!
I always laugh when someone suggests cilantro. I absolutely LOVE the stuff by my husband HATES IT as much as I love it! We joke about it all the time. HE insists it tastes like soap! Whhaaaatttt are you talking about?? lol
Funny, but before I retired, we got into talking about this in the Staff lounge one day at lunch. Several teachers present. It was hilarious, just how many households were split on cilantro. People either love it or loathe it.
As for me? I'll just dish out some for Grok Gramps and it means all that much more for little old me!
Sounds yummy! Thanks.
(Oh, and I can't do dairy but I loved the word "nub!")
Now, you can google 'Paleo Cauliflower Rice' and you will get an untold number of links, and variations.... And if you're looking for something that makes you forget about missing actual rice, cauliflower 'rice' won't be it... BUT... it tastes awesome, and cooked to just shy of mushy consistency, it will function as 'rice' and hold a sauce well... we can't wait to have it with Chili, or stew.
People generally pan 'fry' it, boil, or steam cook it... I did a combination of two methods. The recipe I'm recording here, gives (in my opinion) the best texture and flavour. Without further ado:
Paleo Cauliflower Rice
1/2 a sweet onion, finely chopped 1/2 tsp. coconut oil 1 large head of cauliflower nub of butter (enough to moisten the cauliflower) 1/8 cup finely chopped herbs (I use cilantro, parsley, basil, chives) salt, pepper, spices to taste (I use salt, pepper, cumin, ground corriander and chipotle pepper)
1. Remove the leaves and large stems from your cauliflower. Wash, pat dry, and then rough chop until it all resembles grains of rice... a food processor helps a lot with this (use the pulse function so you don't get mush), but isn't necessary. You can also use the large-holed side of a grater (but place it in a large deep bowl or you'll have cauliflower EVERYWHERE).
2. Put the chopped cauliflower into a microwaveable bowl - NO WATER - cover tightly, and microwave for 8- 10 minutes. I did mine in 3 minute increments until I had the desired texture (neither mushy or crunchy... just tender).
3. While the cauliflower is cooking, melt coconut oil, add onion and stir fry on medium heat until browned. Season to taste.
4. Once cauliflower is cooked, add butter to onions in the pan, add cauliflower and stir until well blended and moisture cooks off... you can even let it brown some.
My additions: I put a crispy brown sear on the roast before putting it in the slow-cooker, and I added a stalk of lemon grass to the mix. The flavour (and the smell in the house all day) was incredible!
I've come across a really GOOD (tasty, Primal) 'bread' recipe. One of the things my daughter misses A LOT is toast, or a sandwich now and again. I've found a really good recipe that allows her to have this. It isn't a loaf, and it bakes in a cookie sheet, but it is SO tasty and does have a genuine bread-like texture... my girl would eat it for every meal if I let her. Give it a try!
Preheat oven to 350 degrees.
You will need: 1/2 cup water 1-2 tbsp sweetener (I only use 1 tbsp of honey) 1 tbsp. chia seeds 5 eggs 1/3 cup olive oil (I've also used coconut oil and walnut oil) 2 cups ground flax (you can grind your own in a coffee grinder) 1 tbsp baking powder 1 tsp salt
Line a regular cookie sheet (10" X 15") with parchment paper (for easy clean-up).
Mix your dry ingredients together in a large bowl, and set aside.
Dissolve honey in warm water and stir in chia seeds. You need to let this sit for 20 minutes to allow the gel to develop, stirring it a few times to keep it from clumping. Beat your eggs until foamy and lemony in colour. Beat in oil (or freggies) and chia mixture. Add to your dry ingredients and stir hard until all the egg/liquid is incorporated.
Immediately pour it onto your cookie sheet and spread evenly... if it sits too long it will get harder to spread out nicely. Pop into the oven and bake for 20 minutes. You'll know it's done when it springs back to the touch. This recipe will make exactly one regular sized cookie sheet of flax bread: 12 - 16 servings... for ease, I just trim the edges and then cut into 12 3" X 3" (approximately) pieces .
For added deliciousness with this recipe throw in raisins and cinnamon, or nuts or other dried fruit (but of course it raises the carbs significantly)... see below for other great combos!
PER PIECE: 148 Calories, 15 g Total Fat, 1.8 g Net Carbs (7.1 total carbs - 5.3 g Fibre), 6.5 g Protein... pretty decent for 'bread'!
Okay... I've been playing with this recipe, and have discovered that if I use some freggies instead of the oil, the mouth feel is more bread-like, the texture is lighter, and it's less crumbly, so here are the adjusted ingredients:
You will need: 1/2 cup water 1-2 tbsp sweetener (I only use 1 tbsp of honey... or if I want a 'sweet' bread - like banana - I use finely chopped dates instead - about 10) 1 tbsp. chia seeds 6 eggs 3/4 cup freggies (cooked or grated pumpkin, mashed banana, avocado, grated pear or apple, sweet potatoe, applesauce) - beaten into the eggs 2 cups ground flax (you can grind your own in a coffee grinder) 1 tbsp baking powder 1/2 tsp salt optional spices to taste (1 tsp cinnamon/vanilla, 1/2 tsp. chipotle pepper, Italian spices for a focaccia flavour) optional nuts or seeds (1/2 cup chopped walnuts - with banana, pumpkin seeds - with pumpkin, sunflower seeds - with avocado, almonds - with apples)
...in a house where nobody has actually ever liked banana bread, the banana/walnut/date is a hands-down favourite!
NOTE: Jalfrezi (also jhal frezi, zalfrezi, and many alternative spellings) is a type of curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. Contributor: MONA
NOTE: I changed the following ingredients: - switched out ricotta and - used cottage cheese - added 1 can Italian flavored stewed tomatoes - switched out tomato paste and - used tomato sauce - added Mongolian Fire Oil, about 2 tablespoons - didn't layer mushrooms, I added them to the sauce - combined ground turkey and ground Italian sausage (browned together)
Fitness Minutes: (43,231) Posts: 7,886 9/7/12 3:56 P
~ Spinach Stuffed Chicken With Bacon ~
10 slices of "clean" bacon, (nitrate, nitrite free, etc.), divided 1/2 cup red onion chopped 4 large garlic cloves chopped 3/4 pound of spinach, chopped 4-5 boneless skinless, organic, free range chicken breast dried Thyme
Preheat your oven to 375 degrees. Take 6 slices of bacon and chop them up into about 1/2 inch pieces and fry them in a med-large skillet until nice and brown. Then remove the bacon from the pan and saute the red onion in the bacon grease for a few minutes. Add in the garlic cloves and saute until the onion is translucent. Add the spinach, sprinkle with salt and pepper, simmer just until the spinach is wilted nicely, and remove from heat to cool slightly. Stir in the precooked bacon peices.
Then taking your chicken butterfly each chicken breast and spread filling evenly on one half of each chicken breast. Then flip the other side of the chicken back over to cover the spinach filling, and wrap each with an additional slice of bacon. Place in a glass baking dish, sprinkle lightly with salt, pepper and dried Thyme leaves.
Bake uncovered at 375 degrees for 35 minutes, then increase temperature to 500 and bake for 10 minutes more to brown the bacon. If it is not brown enough you can broil the chicken for a few minutes, but be sure to watch it! Serve and enjoy.
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