Recipes Cookbook - Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy

Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy  | #Zucchinicarrotoatmealmuffins #Weightwatcherszucchinimuffins #Weightwatchersbananabread #Wwzucchinimuffins #Weightwatchersdiet #Weightwatcherssmartpoints #Lowcaloriebananabread #Cookingrecipes #Weightwatchersmeals #Breakfastrecipes #Healthydesserts #Healthyrecipes

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

recipe adapted >>>>>  here

Recipes Cookbook - Vanilla No Bake Cookies

Vanilla No Bake Cookies |#Vanilla #NoBake #Cookies #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla #Fluffy_vanilla_cupcakes #Dessert_recipes #Cookie_desserts #Yummy_sweets #Monster_cookies #Baking_recipes_cookies #Cooking_recipes

Recipes Cookbook - Whole30 “Cheeseburger” Skillet

Whole30 “Cheeseburger” Skillet #Healthyeating #Cookingrecipes #Dinnerrecipes #Veganrecipes #Wholefoodrecipes #Yummyfood #Easywhole30recipes #Whole30breakfast #Paleolunchideas #Whole30lunchideas #Easywhole30dinner #Whole30recipesdinner

Ingredients

• 1 lb ground bèèf (or any ground protèin of choicè)
• 2 yukon potatoès, dicèd
• ½ largè onion, finèly dicèd
• 1 garlic clovè, mincèd
• 2 tbsp yèllow mustard (I usè Frènch’s yèllow mustard)
• 1 tbsp tomato pastè
• 1 tbsp nutritional yèast (optional)*
• 1 ½ tsp onion powdèr
• 1 tsp garlic powdèr
• 2 tsp koshèr salt, sèparatèd
• 2 tsp frèsh crackèd black pèppèr, sèparatèd
• Avocado oil
Toppings (optional):
• Avocado
• Crumblèd bacon
• Lèttucè
• Tomatoès
• Picklès
• Dicèd onions
• Sautèèd mushrooms
• Animal Stylè saucè
• Ranch drèssing
• Hot saucè

Instructions

1. Preheat a large skillet over medium high heat with about 1 tbsp of avocado oil.
2. Add potatoes to skillet, season with 1 tsp of kosher salt and black pepper. Saute potatoes until they start turning golden brown on each side and are cooked 90% of the way through. This will take about 10-15 minutes.
3. Once potatoes start to turn golden brown, remove from skillet and set aside. Lower heat to medium.
4. Add onions and garlic to skillet. Saute until onions become translucent and garlic is fragrant.
5. Mix in ground beef and remaining ingredients to skillet: mustard, tomato paste, nutritional yeast, onion powder, garlic powder, kosher salt and black pepper.
6. Combine ground beef with seasoning, cook until most of the ground beef is no longer pink, then add potatoes back to the skillet and cook until ground beef and potatoes are cooked through.
7. Serve with suggested toppings.

recipe adapted  >>>>>  here

Recipes Cookbook - Spiced Golden Milk Hot Cocoa

Spiced Golden Milk Hot Cocoa |#Chaitealattealmondmilk #Veganchaitealatte #Tumerictea #Smoothiedrinks #Yummydrinks #Vegandrinks #Salsamacha #Moonmilk #Yummydrinks #Cocktaildrinks #Fundrinks #Alcoholicdrinks

Ingredients

• 16 ounces unsweetened vanilla coconut milk (we like So Delicious)
• 1 Tbsp. + 1 tsp. cocoa powder
• 3/4 tsp. ground turmeric
• 1/4 tsp. ground ginger
• 1 tsp. ground cinnamon
• Tiny pinch of black pepper & ground nutmeg
• 2 tsp. honey (substitute maple syrup for a vegan option)
• 2–3 tsp. coconut oil

Instructions

1. In a medium saucepan, warm coconut just to the point of a light simmer.
2. Add cocoa, turmeric, ginger, cinnamon, pepper, honey or maple syrup and coconut oil.
3. Whisk vigorously or use a handheld immersion blender to combine.
4. Top with optional non-dairy whipped topping and a sprinkling of grated dark chocolate, if desired

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Crispy Keto ‘Fried’ Chicken

Crispy Keto ‘Fried’ Chicken |#Ketotacoshells #Ketodinnerrolls #Ketobreadrecipes #Ketobiscuits #Lowcarbtortillas #Ketodinnerrecipeslowcarbdiets #Fatheadpizzacrust #Ketochickentenders #Ketochickenparm #Glutenfreefriedchicken #Ketochickenstrips #Easyketomeals

Ingredients

• 1 lb chicken breasts, pounded to ½-inch thickness
• 1 egg
• ¼ cup almond flour
• ¼ cup nutritional yeast
• 1 t paprika
• ½ t sea salt
• ½ t dried oregano
• ½ t dried dill
• ¼ t garlic powder
• ¼ t onion powder
• ¼ t ground cayenne pepper

Instructions

1. Preheat oven to 400°F and place a cooling rack on top of a baking sheet.
2. In a bowl, whisk the egg and set aside. Combine nutritional yeast, almond flour and seasonings together on a separate plate.
3. Blot the chicken breasts dry with a paper towel and coat in egg mixture.
4. Shake off the excess egg and dredge in seasoning mixture on both sides.
5. Place onto the prepared rack and bake for 25-30 minutes, until golden brown. Enjoy!

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - CHOCOLATE CHIP SCONES

CHOCOLATE CHIP SCONES |#Ideasyoumightlove #Roundsteakandgravy #Buntcakerecipes #Dinnerideasfamilymaindishes #Dinnerrecipesforfamilymaindishes #Twinkiebundtcake #Healthyraspberryrecipes #Starbucksblueberryscones #Dessertrecipes #Sweetbread #Cookingrecipes #Breakfastbreads #Coffeecake

Ingredients

• FOR THE SCONES
• 2 cups (250g) plain/all-purpose flour
• 1/2 cup (100g) caster/granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons (85g) unsalted butter, cold and cubed
• 1 large egg
• 1/2 cup (120ml) heavy cream
• 2 teaspoons vanilla extract
• 1 cup (175g) chocolate chips
• FOR THE GLAZE
• 1 cup (125g) icing/powdered sugar
• 1 - 2 tablespoons milk

Instructions

1. For the Scones
2. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse crumbs. You may also use a food processor. Fold in the chocolate chips.
4. In a separate bowl, whisk together the egg, cream, and vanilla until combined. Pour into the flour mixture and gently fold in until a soft dough is formed. Do not overmix.
5. Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Cut into 8 wedges, and transfer them to the prepared baking tray.
6. Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
7. For the Glaze
8. Whisk together the icing sugar and milk until smooth and runny. Drizzle over warm or room temperature scones and enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Lemon Butter Sauce for Fish

Lemon Butter Sauce for Fish |#Salmonrecipesbaked #Foodrecipes #Seafoodrecipes #Cookingrecipes #Asparagusrecipes #Ketosalmonrecipes #Bleucheesedressing #Lemonbuttersauce #Tartarsaucerecipe #Tartersaucerecipe #Ketobluecheesedressing #Cookingrecipes

Ingredients

• Lemon Butter Sauce:
• 60 g / 4 tbsp unsalted butter , cut into pieces
• 1 tbsp fresh lemon juice
• Salt and finely ground pepper
• Crispy Pan Fried Fish:
• 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
• Salt and pepper
• 2 tbsp white flour
• 2 tbsp oil (I use canola)
• Serving:
• Lemon wedges
• Finely chopped parsley, optional

Instructions

1. Lemon Butter Sauce (see video):
2. Place the butter in a light coloured saucepan or small skillet over medium heat.
3. Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
4. Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
5. Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
6. Crispy Pan Fried Fish:
7. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
8. Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
9. Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

Recipe adapted >>>>>  here