Kathy C.'s profile page
Recipes
Wacha Want Mexican Chicken~THM-FP
By Kathy C.
1. Place the chicken in the crockpot
- 2 1/2 lbs thawed and drained boneless, skinless chicken breasts or tenderloins.
- 1 (24 oz) jar salsa of choice
Strawberry Fudge Pie~DF,GF,EF,SF,NF
By Kathy C.
My variation of red velvet fudge pie recipe from cookbook "chocolate-covered katie over 80 delicious recipes that a
- 2 cups Strawberries (fresh or frozen)
- 3/4 cup melted Coconut Butter
- 2-4 Tbsp Maple Syrup, to taste (or use stevia)
- 1/4 tsp salt
Sweet Potato Pancakes (Gluten Free)
By Kathy C.
http://bodykarebykaren.info/sweet-potato-pancakes-gluten-free/ Here is a new favorite recipe Sweet Potato Pancakes ...
- 3 eggs
- 2 teaspoons **coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 2 cups shredded sweet potatoes (using a food processor with a shredding disc is ideal, or shred them by hand)
- Coconut oil for pan frying (amount will vary)
Cathedral Window Cookies Recipe
By Kathy C.
Taste of Home recipe/ Nutritional Facts: 1 serving (1 slice) equals 63 calories, 4 g fat (2 g saturated fat), 5 mg...
- 1 package (10-1/2 ounces) pastel marshmallows
- 1 cup chopped walnuts, optional
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup butter, cubed
- optional: powdered sugar or coconut
Slow-cooked pork roast recipe
By Kathy C.
Sprinkle all sides of the pork roast with a generous amount of salt and pepper
- 3 lbs boneless pork loin roast;
- 2 tbsp paleo cooking fat;
- 5 cloves garlic, minced;
- 1 onion, thinly sliced;
- 1 tbsp chili powder;
- 2 tsp ground coriander;
- 2 tsp ground cumin;
- 1/4 cup apple cider vinegar;
- 1 1/2 cups water or homemade stock;
- 1 14oz can whole tomatoes, with juices;
- 2 bay leaves
- Sea salt and freshly ground black pepper to taste;
South Beach Chicken Jambalaya
By Kathy C.
Season chicken with salt and pepper
- 1.5 pounds chicken breast
- 1 TBSP Extra-virgin Olive Oil
- 2 bunches scallions, white and green parts chopped (keep 2 tbsp for garnish)
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1/2 cup whole grain, quick cooking brown rice
- 1/8 teaspoon cajoun seasoning or cayenne pepper
- 2 cups low sodium chicken broth
- 1 14oz can diced tomatoes
Dairy-free Mac and Cheese (DF,GF,EF,CF,NF)
By Kathy C.
1. In a medium saucepan with lid, melt ghee over medium heat
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbsp. ghee (substitute coconut or avocado oil for vegan)
- 3 cups cubed butternut squash, fresh or frozen
- 3 cups cauliflower florets, fresh or frozen
- 2 cups chicken broth (substitute vegetable broth for vegan)
- 1 1/2 tsp. freshly squeezed lemon juice
- Scant 3/4 tsp. dijon mustard
- 1 - 1 1/2 tsp. salt
- 3 Tbsp. nutritional yeast
- 16 ounces gluten-free pasta of choice
Banana Flour Angel Food Cake
By Kathy C.
This light and fluffy angel food cake is grain, dairy and fat free! Banana flour gives it a wonderful, soft texture...
- 10 organic, cage-free egg whites (room temperature)
- 1/2 plus 1/4 cup organic evaporated cane juice
- 1 cup banana flour
- 2 teaspoons organic real vanilla extract
Lemon Poppy Seed Bundt Cake
By Kathy C.
NOTE: I made some changes to the Taste of Home recipe
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 cup water
- 1/2 cup canola oil
- 3 eggs
- 2 tablespoons poppy seeds
- Confectioners' sugar
Dairy-free Spaghetti Squash Chicken Alfredo
By Kathy C.
Instructions 1. Preheat oven to 400℉
- 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
- 1 1/2 lbs. boneless, skinless chicken thighs
- 1 cup raw cashews
- 3 cups boiling water
- 2 Tbsp. nutritional yeast
- 1-2 cloves garlic, peeled
- 1 Tbsp. lemon juice
- 1/2 tsp. salt + more to taste
- 3/4 cup unsweetened almond milk (or other non-dairy milk of choice)
- 1/2 cup fresh basil, thinly sliced; plus more for garnish