Think it’s kind of funny that I have not posted this recipe before. This is a smoothie recipe I use probably four times a week and it’s great. It’s a green smoothie that everyone will love. The secret ingredient is peanut butter powder which is a new product on the market. It’s basically dehydrated peanut butter formed into a powder taking out a lot of the fat but leaving all the protein and flavor.
1 cup almond milk
1 1/2 fresh spinach
1 Banana (fresh or frozen)
2 tablespoons peanut butter powder
Place everything in the blender and blend well. Make sure that all the spinach is broken up well. Using a frozen banana rather than a regular fresh banana will give the smoothie more of a thick milkshake like consistency consistency.
* if you’re trying to avoid peanuts using 2 tablespoons of sun butter is a great replacement in this recipe
Mediterranean flavors are filled with fresh citrus and herbs. This marinade can be used on fish, veggies or even as a wonderful salad dressing but is a simple solution to dinner.
1/3 cup olive oil
1 tablespoon honey
½ teaspoon salt
2 teaspoon dry oregano
1 pound salmon
Start by juicing the lemon into a bowl. Add olive oil, honey, salt and oregano to the bowl. Whisk all ingredients together well for 3-4 minutes. Next, place the salmon into a large bowl and pour dressing on top. Mix together by hand until each piece is coated evenly. Place each piece on a bbq or in the broiler, cooking for about 8 minutes.
I work at a gluten-free bakery that is also nut free so I’m always looking for new nut free treats that we can make. Everybody loves Reesie’s cups and peanut butter pie so I want to do something similar that was nut free and gluten-free.
1 bag chips chips
1 cup salted butter
1 cup sunflower seed butter
2 cups crushed gluten free chocolate chip cookies. (Easy to do this in a food processor)
1/3 cup brown sugar
1 1/2 cup powder sugar
1/2 teaspoon vanilla
Start by melting butter and pouring into large mixing bowl. To butter add sun butter, salt and vanilla. Mix well then slowly add brown sugar, powder sugar and cookie crumbs while stirring. Mixture should get thick. Pour into a baking dish and let cool in the
fridge for and hour. Next, melt chocolate chips and gently spread on top. Allow to cool again in the fridge for another hour. Cut into bar and serve.
Sweet potatoes are a mandatory side dish at all holidays. Normally candy yams or most sweet potato dishes are filled with sugar and junk. This year I wanted to make a healthy version that taste just as great.
7 medium sweet potatoes
1/3 cup coconut butter
1/2 cup maple syrup (real stuff)
1 teaspoon cinnamon optional
Start by peeling potatoes but leaving them whole. place peeled sweet potatoes in a large pot of cold water. Turn on heat and bring to boil. Cook at boiling for about 8-10 minutes until a knife can be pushed in but they are not falling apart. They need to be firm to hold shape. Time will depend on thickness of potatoes. Once ready strain potatoes and let cool.
My entire family loves pecan pie. I’ve tried many times to make a good recipe but this year I finally did. My version is clearly gluten-free with a store-bought gluten-free crust but you can truly follow the same recipe with any crust you like.
1 store-bought gluten free crust ( my favorite at (http:://www.onlinebakery.co)
1 1/2 cups pecans
1 Cup brown sugar
3/4 cup light Karo syrup
1/4 cup real Maple syrup
2 tablespoons melted butter
3 eggs lightly beaten
1 tablespoon vanilla extract
1/2 once good bourbon
1/2 teaspoon cinnamon
1/2 teaspoon salt
The first step is to prebake your raw gluten-free crust for about 20 minutes to help prevent it from getting soggy. While it bakes you can prep everything else. Start by separating the pecans into two piles each three quarters of a cup. Place one pile of pecans in a food processor and break up into little pieces. Save the whole remaining pecans for the very end. Now take half of the crushed pecan and place in a bit mixing bowl. To the bowl add Karo syrup, sugar, Maple syrup, butter, salt, bourbon, vanilla and cinnamon. Mix well and then added the lightly beaten eggs and whisk. As soon as the crust is out of the oven take the remaining crushed pecans and cover the bottom of the crust. Now slowly pour the mixture of syrup and such into the crust. Finally, arrange the full pecans you had put aside at the start on the top of the pie. Now you have a layer of pecans on the bottom in the middle and on top. Bake pie for 45 minutes at 350° or until firm. Allow to cool before slicing. Enjoy!
Green beans are in season this time of year and normally a big side for holidays. I’ve never been a huge fan of the creamy mushroom soup type. I like something that’s a little fancy. This version is a bit fruity, with a slightly Sicilian style, easy to do and definitely will impress a crowd.
3 pounds green beans
1 tablespoon coconut oil or butter
1/4 Cup + 2 tablespoons sliced almonds
2 tablespoons orange marmalade
1 pinch salt
Start by trimming the ends off the green beans. Next either blanch green beans or steam until they get slightly soft but retain a bright green color. To hold the bright green color always run through an ice bath after you’re done initially heating. A few minutes before you’re ready to serve take butter or coconut oil and melt in large pan. Add Green beans and toss. Next add orange marmalade, salt and a quarter cup of sliced almonds. Continue to gently toss while heating over medium heat for about two minutes. To serve place on a large platter and top with the remaining 2 tablespoons of sliced almonds.