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Recipes
Grilled Ratatouille Salad
By scottnjennie
Reducing balsamic vinegar to a thick syrup gives this dish rich, complex flavor without added fat or calories
- 3/4 cup balsamic vinegar
- 1 medium Seismic Gardens eggplant, sliced lengthwise into 1/2-inch pieces
- 3 large Seismic Gardens red bell peppers, cut into quarters
- 3 medium Simis Ranch zucchini, sliced in half lengthwise
- 1 medium Simis Ranch onion, sliced into 1/2-inch rings
- 1/4 cup Simis Ranch parsley, chopped
- 1/4 cup basil, chopped
- 1/4 cup pine nuts
Roasted Autumn Vegetables
By scottnjennie
Heat oven to 375 degrees. Melt butter in a small saucepan with sage and garlic
- 3 Tbsp olive oil or butter
- 1 Tbsp fresh or 1 tsp dried sage
- 1 clove garlic, crushed
- 1/2 lb. brussels sprouts
- 1/2 lb parsnips, cut into 2" pieces
- 1/2 lb baby carrots
- 1 small butternut squash, peeled, seeded and cut into 1" pieces
Caramelized Brussels Sprouts
By scottnjennie
Place a large rimmed baking sheet in the oven on the lowest rack and heat oven to 500 degrees
- 1 1/2 lbs Brussels sprouts
- 3 Tbsp EVOO
- 1 tsp kosher salt
- 1/2 tsp sugar
- Lemon wedges
Bacon chocolate chip cookies (grain free)
By scottnjennie
Preheat oven to 350 degree and line a baking sheet with parchment paper or a silpat
- 1 cup almond flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 3 tablespoons melted coconut oil (measure after melting)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon almond or coconut milk
- 1/4 cup chopped dark chocolate (I used 85%)
- 2-3 tablespoons cooked & crumbled bacon (about 2 slices)
Green Smoothie
By scottnjennie
... Throw in blender and enjoy!
- 2 handfuls frozen green grapes
- 1 medium cucumber
- 1 cup cilantro
- juice of 1 lime
- 2 cups pineapple chunks
- optional: pinch of sea salt OR agave nectar or stevia
Beet Hummus
By scottnjennie
Process all ingredients in a food processor
- 3 medium beets, cleaned, roasted, peeled then cut into chunks (stick whole beets in oven at 375* then roast until a knife inserts easily)
- 2 Tbsp tahini (sesame seed paste)
- 1/4 cup lemon juice
- 1 clove garlic, chopped
- 1/4 cup olive oil
- salt to taste
Red Quinoa Pilaf with Tomato, Spinach and Pine Nuts
By scottnjennie
All You OCTOBER 2011
- 1 cup red quinoa
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 large ripe but firm tomatoes, cored, seeded and diced
- 2 cups low-sodium vegetable broth
- Salt and pepper
- 1/2 cup pine nuts
- 2 cups loosely packed fresh baby spinach
Vegetarian Moroccan Tagine
By scottnjennie
Heat olive oil (on low) in a large cast iron dutch oven
- 3 tablespoons olive oil
- 2 large onions, peeled and sliced into rings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1 teaspoon smoked paprika
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly ground black pepper
- 1 to 2 teaspoons freshly minced ginger
- 2 teaspoons freshly minced garlic
- 2 tomatoes, diced
- 2 zucchini, cut into rounds (later on in the year try using butternut squash)
- 1 leek, cut into rounds
- 2 carrots, cut into rounds
- 4 pears - peeled, cored and cut into 1 1/2 inch chunks
- 1/2 cup golden raisins
- 1/2 cup blanched cashews
- salt to taste- don't be shy!
Primal fruit crumble
By scottnjennie
1. Toast nuts lightly at 250 degrees for 10 minutes
- 1 cup walnuts
- 1 cup pecans
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 2-3 Tbsp brown sugar
- 4 Tbsp butter
- Approx 4 cups fruit
- 3 Tbsp butter
Sugar-and-Spice Nuts
By scottnjennie
Preheat the oven to 300°
- 3/4 cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon chile powder
- 2 teaspoons cinnamon
- 2 teaspoons cayenne pepper
- 1 large egg white
- 2 cups raw cashews (9 ounces)
- 2 cups raw almonds (9 ounces)