APPETIZERS
Spicy Guacamole
1 large avocado
1 large tomato
1 lime
1/4 c. canned jalapeños OR hot sauce to taste
Pinch of salt
Pit and peel the avocado, quarter the tomato, juice the lime. Put cut-up avocado, tomato, lime juice, either ¼ c. jalapenos or hot sauce to taste and a pinch of salt in a blender. Blend to desired consistency.
Crackers or Pizza Crust
2/3 cup chickpea flour
1/3 cup tapioca flour
1 egg
Pesto, enough to make the right consistency
Blend all ingredients and bake at 350 until brown.
BREAKFAST IDEAS
Breakfast Sausage Recipe
1/2 lb. of sausage (pork, beef, turkey, chicken, etc.), cooked
4 – 5 peeled and sliced apples
¼ c. walnuts or hazelnuts
½ tsp cinnamon
Agave or Splenda to taste
Break up sausage & add to apple slices. Cook until slightly softened. Add walnuts or hazelnuts & cinnamon. Add agave or Splenda to taste. Serve as a breakfast or dinner side item.
Soy Pancakes Recipe
½ t. baking powder
2 T. stevia
1 T. milled flax seed
2 T. butter
½ c. milk or yogurt
6 eggs
1 T. cinnamon
1 T. vanilla*
Combine first 5 (dry) ingredients in a bowl. Melt butter and mix with milk or yogurt in another bowl, whisking well. Add eggs, cinnamon, vanilla* and whisk again. Combine liquid ingredients with the dry mix. Cook in a well-oiled/buttered pan by ¼ cupfuls over low heat. Makes 8 hearty pancakes.
*options to vanilla: amaretto, raspberry or any other flavor liquid liqueur
Microwave Omelet Recipe
2 eggs
3 T. Greek yogurt
Texas Pete hot sauce, 2-3 dashes
¼ c. chopped green pepper
2-3 T. Romano cheese
Beat the eggs then add Greek yogurt, Texas Pete, green pepper, and Romano cheese. Mix well. Microwave for 3 minutes in a microwave-safe bowl.
Other optional seasonings: salt, pepper, celery salt, dill, basil
Other optional fillings: tomato, mushroom, cheddar cheese, spinach, turkey pepperoni, artichoke.
SOUPS
Chicken Vegetable Soup Recipe
1 whole chicken
1 c. dry white wine
2 T. basil
2 T. celery salt
1 t. black pepper
1 t. turmeric
2 sweet potatoes
1 10 oz. package frozen cauliflower
1 c. cubed carrots
2 large stalks celery, thinly sliced
1 large green pepper, coarsely chopped
Quarter and skin a whole chicken (I use four leg quarters).
Put the dry white wine, basil, celery salt, black pepper, turmeric and water to cover. Boil until the meat comes off the bones.
Remove the chicken and cool enough to pull the meat off and return the bones to the liquid. Add cubed sweet potatoes, the package of frozen cauliflower, cubed carrots, sliced celery, and chopped green pepper. Boil until the vegetables are soft.
Remove bones and add cubed cooked chicken back. Simmer on low for another 30 minutes. I like to add a few dashes of Texas Pete to make the flavor richer.
Pumpkin Soup Recipe
16 oz. can pumpkin (not sweetened)
1 can crema
1 c. dry wine
2 c. chicken broth
Dash of red pepper
1 t. nutmeg
2 T. chopped green onions
Salt to taste
Sour cream – 1 dollop
Heat wine and onions until onions are soft. Add broth, pepper, nutmeg, salt, and stir. Add crema and reduce heat (do not overheat). Add pumpkin. Serve with a dollop of sour cream.
Cream of Mushroom Soup Recipe
8 oz. sliced mushrooms (variety of choice)
3 T. olive oil (virgin, not extra virgin)
1 c. beef broth
1 can crema
1 t. tarragon
1/4 c. marsala/sherry/Madeira or other wine
1 t. Worcestershire sauce
Salt and pepper to taste
Heat wine/oil and mushrooms until mushrooms are cooked. Add broth, tarragon, and Worcestershire. Add crema until blended. Add salt and pepper.
CARNIVORE ENTREES
Fancy Summer Dinner Recipe
1/2 spaghetti squash, seeds removed
½ c. olive oil +
1 T. basil +
1 T. chopped garlic +
1 T. thyme +
1 t. celery salt +
White pepper to taste
1 t. black pepper
1/4 c. shredded carrot
1/3 c. cooking wine or marsala
2 15-oz. cans of diced tomatoes
1 large green pepper, chopped
12 oz. peeled shrimp
½ c. shredded hard cheese parmesan, Romano or asiago
Mix small amount of olive oil, basil, thyme, celery salt, and white pepper and brush over spaghetti squash. Cover with plastic wrap and microwave for 6 minutes. In a large pan, add 1/2 c. olive oil, 1 T. basil, 1 T. chopped garlic, 1 T. thyme, 1 t. celery salt, 1 t. black pepper, 1/4 c. shredded carrot, 1/3 c. cooking wine or marsala. Add 2 cans of diced tomatoes and chopped green pepper. Cook down until pepper is soft. Add shrimp and cook until shrimp are opaque. Don’t overcook the shrimp. You can also use cooked frozen shrimp and heat until warm in the sauce. Use a fork to loosen the strands of spaghetti squash from the hull. Place in a serving dish and toss with shredded hard cheese (parmesan, Romano or asiago) and a little extra olive oil. Serve shrimp mixture over a layer of shredded squash. Top with the sauce and cheese.
Curry Chicken Recipe
4 boneless, skinless chicken breasts
1 c. chopped red pepper
2 T. chives
1 t. minced ginger
1 T. red curry paste
2 t. chicken bouillon
Dried red pepper to taste
1 can coconut milk
1 T. lime juice
Heat pan to medium on a stove with spices, peppers, and olive oil to cover mixture. Add chicken breasts and coat the outer layer on each side with the olive oil mixture.
Turn heat to low and cover, turning occasionally.
When meat is firm and almost cooked through, add coconut milk and lime juice to finish cooking.
Cheesy Chicken Bake Recipe
2-3 c. cooked red lentil fusilli noodles (Wal-Mart)
1/3 c. olive oil
¼ c. shredded parmesan
1 jar marinated artichokes, chopped coarsely
1 can slivered water chestnuts
10-oz. package of frozen mixed vegetables
6 chopped sun-dried tomatoes
1/3 c. pepper jack cheese, shredded
1 lemon, juiced
1 t. black pepper
1/3 c. sour cream
2 boneless, skinless chicken breasts – cooked and cubed
Toss all ingredients in a large baking dish. Bake at 350° for 30 minutes or until bubbly and brown on the top.
Gumbo Recipe
3 cups sliced okra (fresh or frozen)
⅓ – ½ c. olive oil
2 medium tomatoes, cut up
1 green pepper, cut up
Dried chili pepper or cut up jalapeños
1 T. celery salt
2 turkey or chicken sausage links, with Italian seasoning if possible
Either shrimp, crawfish, or salmon
Italian seasoning
Cover the bottom of a slow cooker with olive oil. Put okra, tomatoes, green pepper, dried chili pepper or jalapenos (only enough to taste), and celery salt into slow cooker. Add extra hot sauce (like Texas Pete) for the brave!
Slow cook for 1-2 hours on high to make the base.
Then break apart 2 turkey or chicken sausage links and add to gumbo. Continue to cook in slow cooker for approximately 30 minutes.
Finish with adding shrimp, crawfish and/or salmon until it is cooked thoroughly.
Meaty Chili Recipe
1 to 1 ½ lb. ground meat of choice (beef, buffalo, lamb, turkey)
1/4 c. chopped carrots
1/4 c. olive oil
2 cans (15 oz. each) diced tomatoes (with or without jalapeños)
3 cans dark red kidney beans (same sized cans)
1/4 cup sherry, Madeira, white wine, or vodka
2 T. chili powder
1 T. chopped garlic
Hot pepper sauce to taste (I like Texas Pete) and or fresh hot peppers to taste
Brown meat and carrots in olive oil in large frying pan. Put all other ingredients into the pan. Simmer until cooked. Transfer all ingredients to slow cooker and cook on high 2 hours, stirring occasionally.
Salmon Patties Recipe
1 can of pink salmon
2 T. Canola oil
2 eggs
1 lemon or lemon juice
1/3 cup chickpea flour
Salt to taste
Pepper to taste
1 t. dill
Mix thoroughly and divide into four flat patties. Cook on medium in a pan with canola oil until well-browned. Serve with a squeeze of lemon.
Steak and Peaches Recipe
1 fresh peach or bag of frozen peaches
1 T. rosemary
1 T. thyme
1 T. basil
1 t. black pepper
Steak (cut of your choice)
Cut peach into thin slices to equal 1/3 c. (if frozen, thaw this amount first, then slice) and place in bowl. Mix in rosemary, thyme, basil, black pepper. Marinate steak in the mixture for an hour in the refrigerator. Cook first side of the meat. After turning the meat, add the seasoned peach mix to the top. (This works well with lamb, too.)
Springtime Scallops Recipe
1 c. chopped baby carrots
1/2 cup frozen baby peas
1 T. dill
1 T. basil
1 T. lemon juice
1 T. white pepper
1/2 c. olive oil
1/2 c. white wine
12 oz. small (calico or bay) scallops fresh or frozen
Quinoa (if desired)
Heat wine, olive oil, carrots, and seasonings in a saucepan until wine reduces (the alcohol cooks off and the volume reduces slightly). Use low medium heat. Add baby peas. Cook until carrots are tender. Add scallops and cook until they turn opaque white (from a translucent white). Serve over quinoa if desired.
Spaghetti Squash Pie Recipe
½ lb. ground beef
1 T. olive oil
1 t. crushed garlic
1 t. basil
1 t. oregano
Black pepper to taste
1 small can tomato paste
1 small can diced tomatoes
Mushrooms, if desired
½ spaghetti squash
1 c. Italian blend cheese, shredded
In a large saucepan, heat ground beef in olive oil with crushed garlic, basil, oregano, and pepper to taste. Add tomato paste and diced tomatoes. Add mushrooms if desired and heat through.
Microwave the half of a squash (seeds removed). Press into a deep pie dish. Cover with sauce then cover with Italian cheese blend. Heat in oven 375° until very bubbly, approximately 15 minutes.
Sweet Potato Home Fries Recipe
2 large sweet potatoes or 2 c. frozen sweet potato fries
1 c. chopped green or red pepper
¼ c. chopped onion
Salt and pepper to taste
Olive oil (not virgin, it burns)
Cut up raw or frozen sweet potatoes into 1” pieces in a mixing bowl. Add chopped green or red pepper and chopped onion. Add salt and pepper to taste. Cook in large skillet with olive oil over low to medium heat until the sweet potatoes are very brown.
VEGETARIAN
Potatoes Au Gratin Recipe
3 lbs. Yukon gold potatoes, with skins on
3 T. butter
½ c. dry white wine
Black pepper to taste
1 T. chopped garlic
1 t. nutmeg
1 can crema (canned condensed cream)
2 c. grated sharp cheddar or gruyere cheese
Place potatoes and butter in slow cooker on high. This can also be cooked in a microwave oven. Heat until potatoes begin to soften. In a saucepan, reduce dry white wine, pepper, chopped garlic, and nutmeg. Add crema and whisk. Fold cheese into the mixture and heat until smooth.
Add to potatoes and heat until potatoes are completely cooked.
Pecan Sweet Potato Bake Recipe
3 c. mashed sweet potatoes
2 eggs
1/2 c. sugar (I used Splenda)
1/4 c. half-and half (I used evaporated milk)
1/4 c. softened butter
2 t. vanilla extract
1/8 t. salt
Topping:
½ c. agave nectar (substitute for 1/2 c. packed brown sugar)
2 T. Amaranth flour (substitute for 2 T. all-purpose flour)
1/4 c. cold butter, cubed
1/2 c. chopped pecans
Stir first set of ingredients in large bowl until fluffy and transfer to a greased 11 x 7 baking dish.
Add agave nectar to the pecans to soak while combining butter and Amaranth flour until crumbly. Add pecans and agave, stirring to coat. Sprinkle topping mixture over sweet potato mixture (you may need a fork to make sure you can separate the pecans because the topping is stickier with agave). Bake at 350° uncovered for 30 – 35 minutes or until internal temp is 160°.
Phony Macaroni (and Cheese!) Recipe
8 oz. green beans
3 T. butter
Salt to taste
Pepper to taste
2 c. milk
1 egg
6 oz. shredded cheese (and/or Monterrey Jack)
Paprika, a few dashes
Cook green beans al dente in skillet and set aside. Heat butter and 1 c. milk in skillet; add salt and pepper to taste whisking briskly to avoid scalding, until some thickening occurs. Cool slightly and beat in the egg. Layer some of the beans at the bottom of a casserole dish. Cover with shredded cheese (I prefer cheddar but you can mix cheeses and use Monterrey Jack for the second layer). Pour part of milk mix over beans. Layer the rest of the beans. Pour the rest of milk mixture over this. Sprinkle with paprika and bake for 45 min at 375° or until browned.
Cookbook Spinach Recipe
16 oz. spinach, thawed or fresh
½ c. white wine (keep the boxed wine because I cook with it a lot more than I drink it)
2 T. minced garlic
4 T. sundried minced tomatoes in oil
Juice of one lemon
Olive oil to cover the cooking pan (use the full press stuff, not virgin or extra-virgin)
Heat olive oil with garlic and sun-dried tomatoes. Add wine and cook down to a simmer. Add spinach and cook thoroughly. Add lemon juice at end and coat the spinach.
Veggie Rice Recipe
1 c. broccoli florets
1/3 c. shredded carrots
¼ c. almond slivers
Olive oil
Your choice of the following seasonings: salt, pepper,
celery salt, dill, basil, curry powder
Chop the broccoli into ½” pieces to make a broccoli slaw and put into a mixing bowl.
Grate carrots to make 1/3 c. and add to broccoli. Add almond slivers. Season to taste with your choice of seasonings. Cook on low heat in olive oil until the broccoli is tender.
Yucca Yumma
Yucca
Salt and pepper to taste
Minced garlic
1 lemon
Olive oil
Boil the yucca in water to soften; then add some salt and pepper. Make a sauce with fresh garlic, fresh lemon, and olive oil (make to your taste). When water is evaporated, add the sauce and coat and cook for a few minutes until hot. It’s pretty yummy!
Quinoa with Shitake Mushrooms Recipe
1 c. quinoa
3/4 c. water
1/2 c. olive oil
Salt and pepper to taste
1/4 c. grated parmesan cheese
1/4 c. fresh or canned shitake mushrooms
Combine all ingredients and cook in a skillet over low heat until tender; or, microwave in ceramic until tender (takes 6-10 minutes to microwave).
Eggplant Casserole Recipe
2 large eggplants
Extra virgin olive oil
2 c. ricotta cheese
1 c. grated parmesan cheese
Mozzarella cheese
Thinly sliced meat (prosciutto, pepperoni, deli turkey, or chicken)
Small can tomato sauce
Slice the eggplant lengthwise about a ¼” thick and place on grilling sheet. Grill the slices with a little EVOO. I used my George Foreman grill and it took less than a minute per sheet. In a bowl, while the eggplant is grilling, mix ricotta with grated parmesan cheese. Take the grilled eggplant and place some thinly sliced meat on the sliced eggplant. Place about 1 heaping tablespoon of the cheese mixture on each eggplant slice. Roll up the eggplant and place into the casserole dish. When the dish is filled with all the rolled up eggplant slices, cover with tomato sauce and a layer of mozzarella cheese. Place in a 350° oven until the cheese melts and begins to brown, about 30-45 minutes. This recipe helped curb my craving for pizza and pasta casseroles!
SAUCES
Hollandaise Sauce Recipe
1/2 stick of butter
1 large lemon
Dash of red pepper
2 eggs
Melt butter in a pot. Whisk in the juice of one large lemon with a bit of pulp too, and a dash of red pepper. Cool slightly and whisk in the eggs. Heat to desired thickness. YUMMMM!
Flourless Cream Tomato Vodka Sauce (for veggies or seafood)
¼ c. vodka
3 T. butter
3 T. fresh tarragon (or dried tarragon to taste)
1 t. white pepper
1 t. salt
¼ c. sundried tomatoes in a jar
1 c. heavy cream
Reduce vodka with butter over low heat in a saucepan. Add tarragon (to taste if using dried).
Add white pepper and salt. Add sundried tomatoes. Heat again over low heat and allow to cool slightly prior to placing cream in the mix. Heat one last time over low heat and serve over scallops, fish, broccoli, spinach, or other vegetables.
DESSERTS
Banana Cake Recipe
1/2 c. tapioca flour
1 c. chickpea flour
1 t. baking soda
1 t. salt or salt substitute
2 sticks softened butter (or coconut oil if you are dairy free)
6 ripe bananas (or 5 large ones)
1 cup Splenda or stevia
1/3 c. white rum
4 eggs
Optional: ½ c. mini chocolate chips and/or ½ c. chopped walnuts
Mix dry ingredients together in a bowl. In another bowl, mix butter (or coconut oil), bananas, Splenda or stevia, white rum, and eggs. Mix the contents of the two bowls together and add chocolate chips and/or walnuts, if desired. Transfer mixture to 2 pie plates or muffin tins. Bake at 350° for 45 minutes.
Pecan Praline Toffee Recipe
1½ c. coconut sugar
½ c. heavy cream
4 T. butter
1/2 c. toasted pecans (pieces or halves)
1 T. vanilla or bourbon
½ c. dark chocolate, or sugar-free chocolate chips
1 T. whipping cream
Mix sugar, cream, and butter together in small, deep, heavy saucepan over medium heat. Stir until butter is melted and sugar is dissolved. Add a candy thermometer and let come to a boil. Without stirring, bring mixture to 250° (firm ball stage). Remove from heat and stir vigorously for about 15 seconds. Fold in pecans and flavoring. Transfer mixture into small (8” x 5”) greased foil-lined pan and spread. (The stuff is sticky!)
Allow cooling while melting dark chocolate or sugar-free chocolate chips with cream in another saucepan, mixing to smooth. Spread over cooling candy as the chocolate firms up. Sprinkle with coarse salt. You may want to refrigerate before cutting into squares. Store in fridge or airtight container.
Cara’s Cookies Recipe
½ c. soy flour
½ t. baking soda
1 T. cinnamon
½ t. salt
½ c. granulated Splenda (or 1/3 c. fructose)
½ c. butter (one stick)
2 eggs
1 T. amaretto liqueur (or vanilla, Bailey’s, or flavoring of choice)
½ c. unsweetened coconut flakes
1/3 c. dark chocolate chips
1/3 c. dried cranberries
Mix the flour, baking soda, cinnamon, salt, and sweetener in a mixing bowl. Melt the butter in a saucepan. In another mixing bowl, whisk together the melted butter with the eggs and liqueur. Add dry ingredients to wet ingredients and mix well. Stir in coconut flakes, chocolate chips, and cranberries. Drop by heaping tablespoons onto cookie sheet. Bake at 375° for 12-15 minutes.
Frozen Yogurt Recipe
Greek yogurt
Fruit of choice (blueberry and raspberry are good)
Vanilla to taste
In blender, blend Greek yogurt with fruit and vanilla. Pour into a small freezable container and place in freezer for at least 2 hours. Enjoy!
Gluten-free and Sugar-free Oatmeal bars Recipe
1/2 c. butter (margarine is too watery)
1 c. of Amber Agave Syrup (plus a little extra if the batter is too dry)
3 eggs
1 1/2 t. vanilla
1 1/2 c. almond meal or soy flour (I preferred the almond meal)
1/4 c. guar gum
1 t. baking soda
1 t. cinnamon
1/2 t. salt (optional)
3 c. old fashioned oats
1 c. raisins
1/2 c. walnuts
Beat butter and agave syrup with an electric mixer set on medium until creamy. Add eggs and vanilla and beat well. Add the combined guar gum, almond meal, baking soda, cinnamon, and salt; beat until well mixed. Add oats and mix into batter slightly. Add walnuts and raisins; beat until well mixed. Dump mixture into the middle of a 13 x 9-inch ungreased glass baking dish and spread out to the corners and edges. Cook at 350° degrees for about 25 minutes or until the edges begin to brown. Let cool completely before cutting. The bars are a little crumbly but taste great especially warmed up with a glass of milk or cup of hot tea.
Pecan Pralines Recipe
1 egg white
1 t. water
1 t. cinnamon
1 c. Splenda
1/2 t. salt
1 lb. pecans
Butter
Preheat oven to 300° degrees. Beat egg white with water until peaks form. Add the rest of the ingredients (except the pecans) to the egg whites and mix. When the mixture is well mixed add pecans. Butter large cookie sheet and pour pecan mixture into it. Bake 30 minutes, turning halfway through.
Macaroon Cookies Recipe
3 eggs
¼ c. sugar or a sugar substitute
1 ½ c. shredded unsweetened coconut
Heaping t. liquid amaretto flavoring
Pinch of salt
Butter a cookie sheet and put a buttered piece of wax paper on it (butter side up). Preheat oven to 350°. Beat 3 egg whites to a soft peak. Fold in sugar and beat again (Stevia or NutraSweet could be used). Beat to a satin-like soft peak. In a separate bowl, mix coconut with a heaping teaspoon of liquid amaretto flavoring and a pinch of salt. Fold coconut mix into the egg white mix. Drop by heaping tablespoons each onto cookie sheet. Bake until brown on top and sides.
Variations: Add either miniature dark chocolate chips (or shavings) or crushed hazelnuts to the coconut mix. Instead of amaretto flavoring you could use vanilla, cherry, or triple sec flavored liqueurs.
Peanut Butter Balls Recipe
2 c. peanut butter
Stevia to taste
Vanilla to taste
Ground cinnamon, as much as you want
Melted dark chocolate
Triple sec
Unsweetened shredded coconut, if desired
Melt the dark chocolate in a microwave for about 30 seconds. Mix peanut butter with Stevia. Add vanilla and cinnamon. Roll the mixture into balls, then dip them in dark chocolate with a touch of triple sec in it. Dust the top with the unsweetened coconut, if desired.
Ridiculous Brownies Recipe
1/3 c. tapioca flour
2/3 c. chickpea flour
1 t. baking powder
1 T. ground cinnamon
1 stick butter
8 oz. dark chocolate
1 T. vanilla or flavoring liqueur
¼ c. chopped pecans
Whipped cream
Your choice of berries
Melt stick of butter with dark chocolate in the microwave. Stir frequently and avoid overheating. Cool slightly. Add vanilla or flavoring liquor. Beat in 2 eggs. Add dry mix and beat until smooth. Fold in chopped pecans. Pour into a greased pie pan or 8 x 8-inch square dish. Bake at 350° for about 20 minutes. Serve topped with whipped cream and berries on top.
[Hint: Kroger no-sugar-added French vanilla ice cream on top is the best!]
DRINKS
Refreshing drink Recipe
Diet cranberry or pomegranate juice
Twice as much diet ginger ale
1 lime
Fresh mint leaf
Pour one part diet cranberry or pomegranate juice with two parts diet ginger ale into a blender. Add juice from a wedge of lime. Blend and garnish with fresh mint leaf.