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Recipes
Watermelon-Lime Ice Pop
By heathaly
Combine all ingredients in a blender and process until fully pureed
- 4 cups watermelon, diced
- 1/4 cup fresh lime juice (1-2 limes) 1 teaspoon lime zest
- 1/4 cup Honey
Squash Hand Pie Filling
By heathaly
Makes 2 large or 4 small
- 8 ounces butternut squash, peeled and cut into 1 cm cubes
- 1 medium red onion, diced
- 1 clove garlic, crushed
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped parsley
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts, toasted
- Sea salt
- Freshly ground white pepper (or black)
- 1 egg, beaten
Slow Cooker Cheater Pork Stew | Award-Winning Paleo Recipes | Nom Nom Paleo®
By heathaly
Slice onions and smasht the garlic and add them with the carrots to the slow cooker
- 2 small onions, thinly sliced
- 6 cloves of garlic, peeled and smashed
- 1/2 pound baby carrots
- Kosher salt
- Freshly ground black pepper
- 3 pounds of pork shoulder, cut into 1.5 inch cubes or a 4 pound bone-in pork shoulder roast
- 1 tablespoon Sunny Paris seasoning (or your favorite seasoning blend)
- 1 tablespoon Red Boat Fish sauce
- 1 small cabbage, cut into 8 wedges
- 1 cup Rao’s marinara sauce (or any other Paleo-friendly marinara sauce)
- 1 tablespoon of aged balsamic vinegar
- 1/4 cup finely chopped Italian parsley (optional)
Coconut Red Lentil Soup
By heathaly
Give the split peas and lentils a good rinse - until they no longer put off murky water
- 1 cup / 7 oz / 200g yellow split peas
- 1 cup 7 oz / 200g red split lentils (masoor dal)
- 7 cups / 1.6 liters water
- 1 medium carrot, cut into 1/2-inch dice
- 2 tablespoons fresh peeled and minced ginger
- 2 tablespoons curry powder
- 2 tablespoons butter or ghee
- 8 green onions (scallions), thinly sliced
- 1/3 cup / 1.5 oz / 45g golden raisins
- 1/3 / 80 ml cup tomato paste
- 1 14-ounce can coconut milk
- 2 teaspoons fine grain sea salt
- one small handful cilantro, chopped
- cooked brown rice or farro, for serving (optional)
Dark Chocolate Cherry Granola Bars
By heathaly
Butter a piece of wax paper large enough to line an 8 x 8 inch glass baking dish, and place in 8 x 8 dish (so you w...
- Rolled oats, 2 cups
- Sunflower seeds, 1 cup
- Raw almonds, 1 cup, semi crushed
- Dried cherries, 1 cup, organic if available
- Mini dark chocolate chips, 2/3 cup, 70% cacao
- Brown rice syrup, 1/4 cup
- Raw honey, 2 tbsp
- Butter, 1 tbsp
Chewy Cocoa Cookies
By heathaly
Preheat the oven to 350°F
- 1 cup unbleached all-purpose flour
- 1/4 ¼ tsp. baking soda
- 1/8 tsp. salt
- 4 Tbsp. (½ stick) unsalted butter
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 7 Tbsp. unsweetened cocoa powder
- 1/3 cup plain yogurt, preferably not low- or nonfat
- 1 tsp. vanilla extract
- 1/2 ½ cup chocolate chips, preferably Ghirardelli brand, either semisweet or bittersweet
Lemony Olive Oil Banana Bread
By heathaly
bundt
- For the glaze:
- 1 cup / 4.5 oz / 125g all-purpose flour
- 1 cup / 5 oz / 140g whole wheat flour
- 3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
- 1/3 cup / 80 ml extra-virgin olive oil
- 2 large eggs, lightly beaten
- 1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
- 1/4 cup / 60 ml plain, whole milk yogurt
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
- 1/2 cup / 2 oz / 55g confectioners' sugar
- 4 teaspoons freshly squeezed lemon juice
Asparagus Quinoa Salad
By heathaly
Cook the quinoa according to package directions
- 1 teaspoon grated lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 dash Salt
- 1 dash ground black pepper, to taste
- 4 ounces crumbled goat cheese
- 1 cup quinoa
- 12 spears asparagus, tough ends removed, cut into 1-inch pieces
- 1/2 cup pitted Kalamata olives, thinly sliced
- 1 large tomato, seeded and cut into 1/2-inch dice
Chocolate Pumpkin Cake
By heathaly
Bundt
- 1 cup all-purpose, flour
- 3/4 cup whole-wheat pastry flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder, (not Dutch-process)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup nonfat buttermilk
- 1 15-ounce can unsweetened pumpkin puree
- 3/4 cup dark brown sugar, packed
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1/4 cup canola oil
- 1/4 cup light corn syrup
- 1 tablespoon vanilla extract
- GLAZE & GARNISH
- 1/2 cup packed confectioners' sugar
- 1 tablespoon nonfat buttermilk
- 2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)
Maple Oat Scones
By heathaly
Preheat your oven to 400°F (200°C)
- 1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface
- 1/2 cup (80 grams) whole wheat flour
- 1/2 cup (35 grams) rolled oats (I used quick-cooking)
- 1 very heaped tablespoon baking powder (I only slightly heaped; wish I’d heaped more!)
- 1 very heaped tablespoon superfine (caster) or granulated sugar
- 1/2 teaspoon table salt
- Scant 3/4 cup (160 grams) unsalted butter, cut into pieces
- 1/4 cup maple syrup
- 1/4 cup milk or buttermilk
- 1 egg, beaten (for glaze)