Recipes Cookbook - GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30)

GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30) | #GRILLED #PINEAPPLE #CHICKEN #PALEO #Whole30recipes #Dietrecipes #Wholefoodrecipes #Healthyeating #Cleaneatingrecipes #Lowcarbrecipes #Healthyrecipes #Cookingrecipes #Ketorecipeseasy #Ketodietrecipes #Healthyeating #Healthysnacks

Ingredients

• 1 fresh pineapple, skin removed and cut into rounds with the core removed
• 2 lbs boneless chicken thighs (or breasts)
For the marinade:
• 1/2 cup coconut aminos
• 1/4 cup water
• 1/4 cup tomato paste
• 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
• 2 tsp garlic powder
• 2 tsp chili powder
• 1 tsp smoked paprika
For serving and topping:
• White or cauli rice (Cauli rice for Whole30)
• Mixed greens
• Chopped green onions (for topping)

Instructions

1. Soak dates in warm water as noted to soften. 
2. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
3. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
4. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
5. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
6. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.

recipe adapted >>>>>  here

Recipes Cookbook - Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies |#Howtomakesoftcookies #Thickandchewychocolatechipcookies #Softchewychocolatechipcookies #Dessertrecipes #Cookiedesserts #Browniecookies #Heathbarcookies #Chewycoconutcookies #Coconutcookiesrecipes #Panerakitchensinkcookies #Coconutdesserts #Cookiesrecipeseasy

Ingredients

• 1 cup butter
• 1 1/2 cups dark brown sugar packed
• 1 large egg + 1 egg yolk
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour*
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
• 1/2 cup toffee bits
• 1 1/2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
2. Melt butter in a heavy saucepan.
3. Add brown sugar to a large bowl.
4. Pour melted butter over sugar.
5. Stir to combine butter and sugar. Let stand 5 minutes.
6. Add egg and egg yolk; stir to combine.
7. Stir in vanilla extract.
8. Add flour, baking soda, and salt. Stir until just combined.
9. Stir in toffee bits and chocolate chips.
10. I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
11. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
12. Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
13. Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Detox Cauliflower Soup

Detox Cauliflower Soup |#Cabbagesoupdiet #Detoxcabbagesoup #Vegetarianrecipeshealthy #Healthysouprecipescleaneating #Cauliflowerdetoxsoup #Dietsouprecipes #Healthydinnerrecipesforweightloss #Weightwatchersmealswithpoints #Cabbagesoupdiet #Heartyhamburgercauliflowersoup #Detoxcabbagesoup #Vegetarianrecipeshealthy

Ingredients

• 2 heads of cualiflower or two 16oz bags of frozen cauliflower steamed
• 2 tbsp avocado oil
• 1 onion cut in half and sliced
• 2 cloves of garlic
• 1 cup water
• 3 cups low sodium vegetable broth
• the juice of one lemon or 3 tbsp
• 2 cups mushrooms, sliced (I use white button)
• 1 cup fresh parsley divided (some with get blended and the rest is to top)
• salt/pepper to taste

Instructions

1. Steam cauliflower for 12 minutes until tender.
   
2. While cauliflower is steaming water sauté the half of the onion (sliced) and all of the mushrooms until both are browned and tender. Keep adding water as needed when you see the onions and mushrooms sticking to the pan.
   
3. When cauliflower is done place it in a blender and add in vegetable broth, avocado oil, water, 2 garlic cloves, lemon juice, 1 tbsp of fresh parsley, salt/pepper to taste and depending on how spicy you want it, either a quarter of a raw onion or half.
   
4. Blend until smooth and creamy and add salt and pepper as needed. It will be hot because of the steamed cauliflower however if it does get cool you can place the whole thing into a pot and heat it up for a few minutes.
   
5. Pour soup into bowls and top with sautéed onions and mushrooms, and a handful of fresh parsley. Sprinkle with extra salt and pepper.
   
6. Serve right away and Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Chocolate Chip Cookie Dough Valentine’s Hearts

Chocolate Chip Cookie Dough Valentine’s Hearts |#Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Deliciousdesserts #Holidayrecipes #Sweetstreats #Sugarcookiesdecorated #Snowglobecupcakes #Soyummyvideos #Snowglobecupcakes #Howtodecoratesugarcookies #Foodhacksvideos

Ingredients

• 1/4 cup unsalted butter-softened
• 1/2 tsp pure vanilla extract
• 6 tablespoons light brown sugar, packed
• 2 tablespoons peanut butter
• 1 cup all-purpose flour
• 7 oz. sweetened condensed milk
• 1 cup mini chocolate chip morsels
• For dipping and decoration:
• 10. oz semi sweet baking chocolate
• 1.5 oz white chocolate for garnish
• A few drops of pink or red food colors

Instructions

1. Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy.
2. Add flour and sweetened condensed milk and beat until combined.
3. Fold in the mini chocolate chip morsels.
4. Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and set in the fridge to chill.
5. Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.
6. Using a fork dip the truffles into melted chocolate ( one at the time), slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge to firm.
7. Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.

Recipe adapted >>>>>  here

Recipes Cookbook - Teriyaki Chicken Casserole

Teriyaki Chicken Casserole |#Teriyakichickencasserole #Sweetandsourchicken #Chickenandvegetablerecipes #Healthychickencasserole #Chickenandbroccolirecipes #Cookingrecipes #Chickenandricecasserolerecipes #Easycasserolerecipes #Easycasserolerecipesfordinner #Teriyakichickencasserole #Chickenandbroccolicasserolerecipes #Easydinnerrecipesfortwo

Ingredients

• ¾ cup low-sodium soy sauce
• ½ cup water
• ¼ cup brown sugar
• ½ teaspoon ground ginger
• ½ teaspoon minced garlic
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 2 small boneless skinless chicken breasts
• 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
• 3 cups cooked brown or white rice

Instructions

1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
5. *Meanwhile, steam or cook the vegetables according to package directions.
6. Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - Keto Pigs In A Blanket Recipe

Keto Pigs In A Blanket Recipe |#Ketobreakfastrecipes #Ketosnacks #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Italiansubrollups #Ketoitalianrolls #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketogenicdiet

Ingredients

• 4 medium hot dogs
• 1/2 cup Shredded mozzarella cheese
• 3/4 cup Almond Flour
• 1 large Egg
• 1/4 tsp Baking powder
• 1/4 tsp garlic powder
• 1/2 tsp Pink Himalayan Salt
• 1/2 tsp Sesame Seeds

Instructions

1. Cut each hot dog into 3 equal sized pieces and set aside.
2. Melt mozzarella in microwave and add almond flour and egg. Combine well.
3. Add baking powder, garlic and salt. Combine well.
4. Form dough in hands and split into 12 equal sized pieces and roll into dough.
5. Place dough balls onto a parchment lined baking sheet. Press each ball into oval shape.
6. Place each hot dog piece into the dough and wrap like a blanket.
7. Sprinkle with sesame seeds (press down so they stick to dough).
8. Place pigs in 350 degree oven for 17-20 minutes.
9. Serve warm and enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - FAMOUS RED LOBSTER SHRIMP SCAMPI

FAMOUS RED LOBSTER SHRIMP SCAMPI |#Redlobstershrimpscampirecipe #Healthyshrimpscampirecipe #Seafoodrecipes #Cookingrecipes #Fishrecipes #Seafooddishes #Chickencrockpotrecipes #Slowcookerchickentacos #Crockpotchickentacos #Dinnerrecipescrockpot #Gumborecipecrockpot #Chickenstreettacos

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped
• 1 1⁄2 cups white wine, I use chardonnay
• 1⁄2 fresh lemon, Juice only
• 1 teaspoon italian seasoning
• 1⁄2 cup softened butter
• 1 tablespoon parsley
• 1⁄2 cup grated parmesan cheese

Instructions

1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan Cheese.

Recipe has been adapted from >>>>>  here

Rated 4.4/5 based on 763 customer reviews

Recipes Cookbook - Vanilla Buckwheat Protein Pancakes

Vanilla Buckwheat Protein Pancakes |#Fudgeswirledoreobottomcheesecake #Groundmeatrecipes #cookies #Recipeswithhamburgermeat #Cookingrecipes #Dessertrecipes #Cookingrecipes #Breakfastrecipes #Crockpotchicken #Healthybreakfast #Dinnerrecipes #Pancakeshealthy

Ingredients

• 3 tbsp buckwheat flour
• 2 tbsp vanilla protein powder *
• 1/2 tbsp coconut flour
• 1/2 tsp baking powder
• 1/4 tsp cinnamon - OPTIONAL
• 1 egg
• 1/3 cup coconut milk - carton, not canned. You can substitute in your preferred milk!
• 1 tsp extra virgin olive oil
• extra olive oil, butter or coconut oil for frying
Toppings
• fresh fruit
• maple syrup or honey
• yoghurt
• nut butter or tahini

Instructions

1. Place buckwheat flour, protein powder, coconut flour and baking powder (and cinnamon, if using) in a mixing bowl and lightly whisk them together.
2. Add the egg and 75mL coconut milk to the same mixing bowl. Whisk the ingredients together until they start to form a smooth batter. If the batter is too thick, add a little extra milk.
3. As you're whisking, add in the teaspoon of olive oil and continue to mix. You should end up with a thick, shiny batter, about the texture of a thick custard.
4. Heat a small nonstick pan up to a low heat on the stove. Add a teaspoon of olive oil (or another cooking fat). Scoop in about three heaped tablespoons of the batter, gently smoothing it out a little to form a pancake shape.
5. Cook for approximately 1 and 1/2 - 2 minutes, or until just a few bubbles poke through the surface, then flip and cook for another minute. (You want to flip them as soon as you are able to, to avoid burning).
6. Repeat the process with the remaining batter; you should make 3-4 pancakes. Add a little extra oil to the pan as needed as you cook. Serve immediately with toppings of your choice (you can also refrigerate or freeze the pancakes and heat them up again later).

recipe adapted  >>>>>  here

Rated 4.8/5 based on 877 customer reviews

Recipes Cookbook - Mozzarella Bruschetta Chicken

Mozzarella Bruschetta Chicken |#Brownricerecipes #Whitericerecipes #Cookingrecipes #Lowcarbrecipes #Chickendishes #Healthyrecipes #Easychickenrecipes #Familydinnerideas #Basilrecipes #Simpledinnerrecipes #Healthydinnerrecipes #Pastadinnerrecipes

Ingredients

• 4oz mozzarella cheese, sliced or shredded
• 4 chicken breasts or cutlets (see notes)
• 1 cup balsamic vinegar
• homemade seasoned salt and pepper
For the bruschetta topping:
• 1/4 cup packed fresh basil, chopped
• 1 medium-sized garlic clove, pressed or finely minced
• salt and pepper
• 3 Tablespoons extra virgin olive oil
• 2 cups diced tomato (see notes)
• 3 Tablespoons freshly grated parmesan cheese
• 1/2 teaspoon sugar
• 3 Tablespoons balsamic vinegar

Instructions

1. Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
2. Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
3. Place an oven rack directly underneath the broiler then preheat to high.
4. Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
5. Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Caramel Apple Crisp Cheesecake Bars

#Applemuffins #Caramelapplecheesecakebars #Applerecipesdessert #Applefrieswithcarameldip #Sweetrecipes #Bakingrecipes #Samoacheesecake #Applepiebars #Samoacheesecakerecipe #Samoacake #Cheesecakeideas #Sweetrecipes

Ingredients

• Graham/Oats Crust:
• 1/4 cup brown sugar
• 1 cup graham cracker crumbs
• 3/4 cup rolled oats
• 1/2 cup melted butter, plus more for greasing the plate
• Cheesecake Layer :
• 2 8oz package softened cream cheese
• 2 tbsp corn starch
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp ginger
• 2 tsp vanilla extract
• 1/2 tsp cinnamon
• Apple Crisp Topping:
• 1/4 cup all purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled and thinly sliced
• Caramel Topping

Instructions

1. Preheat your oven to 350F.
2. Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
3. or light-colored metal baking pan with foil,
4. (be sure to cover the sides, you are going to use this to lift the bars).
5. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
6. Press inside the bottom of a 9x13-inch baking pan.
7. Bake for 5 minutes. Remove from oven to cool.
8. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
9. Once well combined, pour on top of your graham cracker/oat crust.
10. To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
11. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
12. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
13. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

recipe adapted  >>>>>  here

Recipes Cookbook - RASPBERRY CHOCOLATE CHIP COOKIES

RASPBERRY CHOCOLATE CHIP COOKIES | #Blueberrypiecookies #Cookiesrecipeseasy #Smoresstuffedcookies #Blueberryhandpies #Fooddeserts #Desertsrecipes #Blueberrypiecookies #Smoresstuffedcookies #Blueberryhandpies #Fooddeserts #Desertsrecipes #Marshmallowcookies

Ingredients

• 1 cup butter, softened
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark chocolate chunks
• 1 1/2 cups frozen raspberries

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes.
3. Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
4. Add the flour, baking soda and salt and mix again on low speed until combined.
5. Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
6. Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart. Bake for 10-12 minutes.
7. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

recipe adapted  >>>>>  here

Recipes Cookbook - Baked Apple Cider Donuts

Baked Apple Cider Donuts | #Pumpkinrecipes #Appleciderdoughnutrecipe #Donutholesrecipe #Churrodonutrecipe #Homemadedonutsrecipebaked #Chocolatebakeddonutrecipes #Appleciderdonutsrecipebaked #Bakedappleciderdonutsrecipe #Bakeddoughnutrecipes #Appleciderdoughnutrecipe #Applecidercupcakeswithbrownsugar #Applecinnamondonutrecipe
 

Ingredients

• Donuts
• 10 Tablespoons unsalted butter, melted
• 1/2 cup light brown sugar
• 1/2 granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3/4 cup buttermilk
• 2 cups apple cider (reduced to 3/4 cup)
• 3 teaspoons baking powder
• 2 1/2 cups all-purpose flour
• 3 teaspoons cinnamon
• 2 teaspoons nutmeg
• pinch salt
Topping
• 6 tablespoons unsalted butter, melted
• 1 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup granulated sugar

Instructions

1. Preheat oven to 350°. Spray a donut pan with cooking spray and set aside.
2. Before you begin, you will need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup. Once it is reduced, set it aside to cool.
3. In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
4. In a separate bowl, mix the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and mix until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
5. Pour the batter into a ziploc bag and snip off one corner. This makes it much easier to pour into the donut wells. Pour batter into prepared pan about 3/4 to the top of each well. Bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do not over bake or you will have dry donuts.
6. When done, remove donuts from the oven and let them cool in the pan for 5 minutes then remove them carefully and place on a wire rack to cool until they are warm to the touch so you are able to handle them. While they are cooling, get your butter + cinnamon sugar topping ready.
7. In a small bowl, melt butter in the microwave. Set aside.
8. In a separate bowl, mix together the cinnamon and sugar. Set aside.
9. Once donuts are cool enough to be handled, dip the tops into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
10. These Apple Cider Donuts are best served fresh the same day, but will stay soft for up to 2 days stored in an airtight container. If they get a bit firm, you can reheat in the microwave for a few seconds to soften them up and they are good as new.

recipe adapted  >>>>>  here