Search Results

4 star :: Bon appetite magazine 200 reviews 4.2 stars excellent source of calcium Healthy. Flavorful. Creamy. Slightly Exotic. ¼ cup extra-virgin olive oil 12 oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces 1 large sweet onion, finely chopped 2 shallots, finely chopped Kosher salt 4 garlic cloves, thinly sliced ⅓ cup dry white wine ¼ cup raw cashews 1 Tbsp. red or white miso Freshly ground black pepper GARLICKY OIL AND ASSEMBLY 3 Tbsp. extra-virgin olive oil 3 garlic cloves, thinly sliced 1 Tbsp. thyme leaves ½ tsp. freshly cracked black pepper Kosher salt Preparation SOUP Step 1 Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind. Step 2 Add onion and shallots to pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add garlic and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporated, about 1 minute. Add 5 cups water and return mushrooms to pot. Bring to a simmer. Step 3 Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth. Stir back into soup. Simmer, stirring occasionally, until flavors have melded, 10–15 minutes. Season with salt and pepper. GARLICKY OIL AND ASSEMBLY Step 4 Bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt. Step 5 To serve, ladle soup into bowls and drizzle with garlicky oil. https://www.bonappetit.com/.../creamy-ish-of-mushroom...

5 star :: excellent source of calcium Healthy. Flavorful. Creamy. Slightly Exotic. 1/4 cup tahini 1 tablespoon freshly squeezed lemon juice 1 tablespoon maple syrup 2 tablespoons water 1 clove garlic 1/4 teaspoon sea salt 1/8 teaspoon ground cumin Almond Butter Thai Dressing 1/4 cup tahini 1/4 cup almond butter (or cashew butter, or a blend of both) 2 tablespoons water 2 tablespoons lime juice 1/4 cup coconut aminos 3 tablespoons coconut crystals 1/2 teaspoon minced garlic 1 teaspoon fresh grated ginger root

5 star :: paleo & whole30 Healthy. Flavorful. Creamy. Takes me to France! 5 garlic cloves 1 red pear 3 T Dijon mustard 1/4 cup apple cider vinegar 1/4 cup water 3 T raw honey 2 T extra virgin olive oil 3 sprigs thyme (2 Tb) Zest of 1 lemon Sea salt and pepper to taste Blend. Makes 1 cup dressing

4.5 star :: great source of omega 3 paleo - raw - vegetarian - easy - no bake - protein! 2 1/2 cups soaked and drained raw nuts (2 c walnuts, 1/2 c almonds) 1/2 + cup flax flour 1/4 cup coconut flour 2 Tablespoon raw honey ( 4 if you like it more sweet) 10 drops stevia 1/2 teaspoons vanilla 1 teaspoon apple cider vinegar Sea salt Instructions: Place all ingredients in a food processor and pulse until mostly uniform. Press into a baking dish. (Semi clumped) Place in fridge to set crust, then add filling. This crust will bake well too, if you'd prefer!

4.5 star :: Costco chicken better run! Paleo - Easy - Juicy - Crispy Skin 1 5 pound Whole chicken, giblets removed 2 Tablespoons Avocado Oil 1 teaspoon Apple Cider Vinegar 1 1/2 Tablespoon Sea Salt 1 Tablespoon Honey (remove for keto) 1 teaspoon Freshly ground black pepper 1 teaspoon Garlic powder 1 teaspoon Paprika (not smoked paprika) ½ teaspoon Dried basil ½ teaspoon Dried oregano ½ teaspoon Dried thyme INSTRUCTIONS Combine all of the seasonings with the oil to make a paste and spread it all over the chicken. Spray the air fryer basket with cooking spray. Place the chicken in the basket breast side down and cook at 360F for 50 minutes. Flip the chicken to breast side up and cook for an additional 10 minutes. Check to make sure the breast meat has an internal temperature of 165F. Carve and serve. https://jenniferbanz.com/air-fryer-whole-chicken

4 star :: healthy dessert and uses bananas Whole30 / Paleo / Easy 3 large bananas 1 T powder egg ½ cup cocoa powder unsweetened ½ cup vanilla protein powder 1 cup raw almond butter crunchy, oil slightly drained ¼ cup collagen powder (2 scoops) optional ¼ tsp cinnamon, monk fruit powder each 350 for 20-25 min speed convection or 20 min and freeze before serving. Super fudgy! Recipe based on:  https://delightfulmomfood.com/3-ingredient-brownies.../

5 star :: wow...this makes anything taste good. Whole30 / Paleo / Easy ▢ 1/4 cup olive oil ▢ 2 Tablespoons tapioca Flour ▢ 3 Tablespoons Chili Powder ▢ 1 15 ounce can tomato sauce ▢ 1 1/2 cups vegetable or chicken stock ▢ 10 cloves crushed garlic ▢ 2 teaspoons onion powder ▢ 1/4 teaspoon cumin ▢ salt and pepper Sauté garlic in olive oil and chili. Add everything else with stock and flour at the end to thicken. Soooooo good! Looks easy. Wonder how it tastes…

5 star :: make these in the instantpot! They are an easy meal full of nutrition. Whole30 / Paleo / Easy Healthy and Filling Sauté: 1/2 Tablespoon olive oil sea salt and black pepper 1 carrot shredded 1 red bell pepper diced 1 small yellow onion diced 3 garlic cloves minced Add: 5 oz tomato paste (almost one can) 1 cup diced tomato 1 Tb balsamic vinegar 1 Tb mustard 1 teaspoons garlic powder 1 Tb paprika 1 Tb chili powder 1 1/2 teaspoons sea salt 1 lb ground Turkey Cook 3 minutes pressure cook mode. Yummy!!! Based on recipe in photo.

3.5 star ::great robust flavor and texture, a little too sweet. Whole30 / Paleo / Easy Healthy and Filling 1/4 cup coconut oil or avocado oil 2 bell peppers: 1 orange, 1 yellow, chopped 1 onion rough chopped 3 stalks celery 3 stalks beets 2 large carrots chopped 9 cloves garlic, chopped 2 Tb oregano 1 sprig thyme Sea Salt Chili flakes 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 tablespoon chili powder 1/4 cup tomato paste 1 cup red lentils, soaked 4 hours or more and rinsed 1 cup cannelli beans 3 cups water Optional addition: 1 (14-ounce) can red kidney beans, drained & rinsed 1 (14-ounce) can black beans, drained & rinsed 1 (14-ounce) can garbanzo beans, drained & rinsed Directions Instant Pot: Sauté spices with oil. Add onion. 15 minutes cooked. Add rest of vegetables. Cook 15 minutes. Add spices and beans. Pressure Cook 20 min . Blend 1/4 of chili if you like smoother texture. Vegan Cashew Sour Cream: 1 cup raw cashews, soaked 1/2-3/4 cup water or almond milk, as needed 1 tablespoon fresh lemon juice 1 teaspoon apple cider vinegar Pinch of salt Garnish Avocado Cilantro Scallions Fresh tomatoes Vegan cashew sour cream Steps Vegan Cashew Sour Cream Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours. Drain and rinse the cashews and place in the blender. Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed. The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days. Based on: https://www.tastemade.com/.../green-lentil-vegan-chili/

4 star :: a lot of work. tasty. paleo. keto. vegan. whole30 Trim and prepare the fresh artichokes. Feel free to watch my video here for how to trim artichokes, if you’d like a better visual. But in general, you’ll want to: Cut off the bottom of the stem and then top 1-inch of the top of the artichoke Pluck off and discard any of the lowest leaves near the stem Trim off the pointy tops of the artichoke leaves (if they’re pokey) Slice the artichokes in half Use a spoon to hollow out the “choke” in the middle of each artichoke half (see above) Rub the entire artichoke half on all sides with a lemon wedge (to help prevent browning) Brush the artichokes with olive oil (or butter). Then place them cut-side-up in a baking dish, or on a baking sheet. Fill the artichoke cavities with garlic and herbs. We recommend packing these as full as possible for maximum flavor. Then season with salt and pepper. Flip the artichokes over. Then brush again with olive oil, season once more with salt and pepper. And… Roast! First, uncovered for about 10 minutes, so that the edges can get browned and crispy. Then, remove the pan and cover loosely with foil, and let the artichokes continue to cook until they are tender. You will know that they are ready to go when the leaves pull off easily, and a knife can be smoothly inserted in the base of the stem. Cooking time will totally depend upon the size of your artichokes. Drizzle with lemon juice. Once you pull the artichokes out of the oven, discard the herbs (or stir them into your dipping sauce for extra flavor). Give the artichokes one more squeeze of lemon juice, for good measure. And dig in! https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.gimmesomeoven.com%2Famazing-roasted-artichokes%2F%3Ffbclid%3DIwAR0wteDikTTShXeIir4VqDArjA_1G77tJO8WNRKNmgfzprEI1AyK6Zv9Ad8&h=AT0v_smvNpOuA4G9mD9-BlCXKyYujyRVdG7TUPGd3NKzOGe7nS5QjoFc3LbIAVKQfCKsXhM5ztwuFuLnfdDk8ILwsssmWSjWD_gvvKAP5GgrVRhe3MigDihNnLu1qmsr-VeQ7GQ&__tn__=H-R&c[0]=AT2n6_vni_ZWedQjDhconLd_lqyjqsasIRBHZC1ruJ923tjqFWyR5ioBZlbluds7A5Su70v9RKBKdbGyc20ndyGIFp8qwVh0vW99C9UTVObfW692TZl6Ef5xH_VwsrdB2EQbRQhCfP8OUUK848bubRaYpcQzUBlKoKnYeoGiU0NsJVpIBDWzlEd7Q2IW-Lqo5eRqgohspn-fwHH_qqc

4 star :: rich flavor, tender meat, paleo, whole30, keto, instant pot The kids gave a mixture of ratings from 1 to 4 to 3 . Honestly this is a great recipe with beautiful flavor if you love the flavor of lamb! Jade loved it at first but soon tired of the flavors. I would recommend serving along with other dishes. If you find that kind of meat too earthy then I would suggest adding the optional tomato paste to tone it down. I personally thought it was wonderful, extremely tender meat that shredded in the sauce. INGREDIENTS 1.5 lbs lamb, cut into 2-3 inch chunks (bone in neck) 2 tablespoons curry powder 1 teaspoons ground allspice (didn’t have any) 2 T fresh ground ginger 2 teaspoons salt 3 tablespoons coconut oil 1 onions, thinly sliced 10 cloves garlic, minced 1 can tomato paste 2 cups beef stock 5 medium carrots, cut into chunks Can of tomato paste (optional) steamed rice, to serve Sauté Lamb In oil in instant pot. Add onions. Add all but tomato paste. 45 min pressure cook. Add paste. Serve Based on eat fat get thin cookbook by Dr. Mark Hyman page 247 Caribbean lamb stew

4 star :: tasty as is or with ice cream. SAD eaters love it too. 1 c coconut oil 1/2 c coconut sugar 3/4 c monk fruit blend or 1 tsp pure monk fruit 10 drops stevia (or up coconut sugar 1/2 c) 2 t vanilla or almond extract 3 eggs 3/4 c almond milk 1 c flax flour 1 c almond flour 1/2 c sorghum flour 1/2 c vanilla protein powder 1 1/2 t Baking soda 1 1/2 t Xanthan gum 1 t salt 3 cups sliced apples Combine wet ingredient. Add dry. Dump in cake pan and bake for 30 min (speed conv) or 40 min (regular). 350° Best when served after it has rested. Do not cover leftovers. Put a paper towel over it.