Recipes Cookbook - Paleo Chocolate Brownie Cookies

Paleo Chocolate Brownie Cookies | #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Paleodessertrecipes #Breakfastideas #Frenchtoastcasseroleeasy #Paleodessertrecipes #Paleosweets #Glutenfreedesserts #Paleosnacks #Paleobaking #Paleoglutenfree

Ingredients

• ¾ cup unsweetened chocolate * chopped
• 2 TBS coconut oil
• 1 TBS cocoa butter grated
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 egg lightly beaten
• ¼ cup almond flour
• 2 TBS unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp sea salt
• 1 cup chocolate chips
• Extra sea salt for sprinkling optional

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Instructions

1. Make the dough:
2. In a saucepan over medium heat, or in a microwave safe bowl, melt unsweetened chocolate, coconut oil and cocoa butter together until smooth.
3. Once smooth, set aside to cool.
4. In a small bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
5. Once the chocolate mixture is cooled (to just over room temperature), add coconut sugar, maple syrup and vanilla and stir to combine.
6. Add egg and mix until just incorporated.
7. Add the dry ingredients to your wet mixture and stir until combined {and there are no lumps}.
8. Fold in cup chocolate chips until evenly distributed.
9. Place dough in an airtight container and chill for at least 2 hours or overnight.
10. When you are ready to bake the cookies:
11. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
12. Remove dough from the refrigerator and immediately roll chilled dough into 1-inch balls.**
13. Place on parchment lined cookie sheets about 2” apart.***
14. Bake for 9 to 10 minutes until the cookies look just set.
15. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
16. Eat them warm or store them in an airtight container until you’re ready!

recipe adapated >>>>>  here

Recipes Cookbook - Quick Creamy Salmon

Quick Creamy Salmon |#Tuscanshrimppasta #Salmonrecipesbaked #Salmonrecipesvideos #Healthydinnerrecipes #Seafoodrecipes #Tilapiarecipeshealthy #Salmonrecipesbaked #Onepandinners #Salmonrecipesvideos #Seafoodrecipes #Seafooddishes #Salmonandspinachrecipes

Ingredients

• 2 salmon fillets skin on (about 1 lb.)
• Salt and pepper to season
• 1 tbsp. olive oil
• 1 tbsp. butter
• 3 cloves garlic finely diced
• 4 oz. roasted red peppers diced
• 4 cups fresh baby spinach
• 1/2 cup Half & Half or heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. red pepper flakes or to taste
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. Season the salmon fillets with salt and pepper.
2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
4. Add the spinach and allow it to wilt.
5. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, salt, and pepper. Stir and bring to a simmer.
6. Return the salmon to the pan and spoon the sauce over each filet.
7. Serve over pasta, rice, or steamed vegetables.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - BUFFALO CHICKPEA SLIDERS

BUFFALO CHICKPEA SLIDERS | #BUFFALO #CHICKPEASLIDERS #BUFFALOCHICKPEASLIDERS #Cookingrecipes #Vegetarianveganrecipes #Veggierecipes #Veganeating #Vegandishes #Wholefoodrecipes #Vegetarianveganrecipes #Vegetariandishes #Meatlessmeals #Veggieburger

Ingredients

• For the burgers:
• 1 Tbsp ground flax seed + 2 Tbsp water
• 1/4 cup rolled oats
• 15-oz can cooked chickpeas (1 3/4 cups)
• 1 cup cooked brown rice
• 1 large carrot, grated
• 4 green onions, thinly sliced (both white and green parts)
• 1/3 cup Frank's RedHot original hot sauce (I don't recommend substituting other brands)
• sprinkle of kosher salt and black pepper
• olive oil for pan-frying
• For the lightened-up blue cheese dressing:
• ½ cup crumbled or chopped blue cheese
• 6 oz. (3/4 cup) non-fat Greek yogurt
• 1 Tbsp mayonnaise
• 1 Tbsp freshly squeezed lemon juice (from about ¼ of a lemon)
• 1 Tbsp white vinegar
• sprinkle of garlic powder
• sprinkle of onion powder
• sprinkle of ground black pepper
• To serve:
• slider buns
• slices of cheddar cheese
• lettuce
• more sliced green onions

Instructions

1. Mix ground flax and water together in a small bowl. Set aside for at least 5 minutes while you prepare the rest of the recipe.
2. Add oats to a food processor or blender and process to a flower. Add chickpeas, rice, grated carrot, green onions, and hot sauce. Pour in flax mixture and add a sprinkle of salt and pepper. Pulse several times until mixture is roughly ground and holds together. (Be careful not to overprocess or your patties won't hold their shape! I should note that I have tried mashing the chickpeas by hand, but definitely recommend using a food processor or blender if you can. It is tough to get the mixture to stick together enough if mashing by hand.)
3. Shape into patties. For best results, cover and refrigerate for at least 30 minutes before continuing; the longer you refrigerate the patties, the less fragile they will be.
4. While the sliders are in the fridge, make the lightened-up blue cheese dressing. Blend all ingredients together (I used my mini food processor) until only small chunks of blue cheese remain. Taste and adjust; I added a bit more vinegar and black pepper.
5. When ready to cook, heat a non-stick skillet over medium-low heat. Add about 1 Tbsp olive oil. Once hot, gently place the chickpea patties in the skillet and cook until golden-brown on the bottom, 5-ish minutes. Carefully flip and brown on the other side.
6. Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions. Devour!
7. Cooked patties can be kept covered in the refrigerator for several days. Reheat in a 350-degree oven for 5-10 minutes.

recipe adapted >>>>>  here

Recipes Cookbook - Strawberries and Cream Shake

Strawberries and Cream Shake | #Strawberries and #CreamShake #Smoothiedrinks #Yummydrinks #Cookingrecipes #Dessertrecipes #Healthysmoothies #Healthydrinks #Yummydrinks #Smoothieshakes #Dessertrecipes #Smoothiedrinks #Fundrinks #Cookingrecipes

Ingredients

• 1 cup Frozen Strawberries
• 1/2 cup French Vanilla Refrigerated Coffee Creamer
• 1 cup Heavy Whipping Cream
• 1 tbsp Sugar

Instructions

1. Whip whipping cream with sugar until stiff peaks form.
2. Transfer to piping bag.
3. In food processor, combine frozen strawberries and creamer.
4. Pulse until blended.
5. Alternate layers of strawberry mixture and whipped cream in glasses.

recipe adapted >>>>>  here

Recipes Cookbook - Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Slowcookerchickenthighs Slowroastedchickenthighs Roastedchickenthighsoven Diythaiicedtea Slowbakedchickenthighs Honeymustardchicken Cookingrecipes Poultryrecipes Chickendinner Baconstuffedmushrooms Bestchickenthighrecipe Bakedchickenthighs

Ingredients

• Chicken thighs
• 4 chicken thighs , skin-on, bone-in
• 1 tablespoon vegetable oil
• salt and pepper
• 1 teaspoon Italian seasoning dried thyme, oregano
• Mushroom sauce
• 6 oz white mushrooms
• 5 slices bacon cooked, chopped
• 1 cup heavy cream
• 1/8 teaspoon salt
• 5 sprigs fresh thyme

Instructions

1. Preheat oven to 350 F.
2. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
3. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
4. In the mean time, make the mushrooms sauce:
5. Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
6. Add chopped cooked bacon to the skillet.
7. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.
8. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

recipe adapted >>>>>  here

Rated 4.8/5 based on 554 customer reviews

Recipes Cookbook - Skinny Banana Chocolate Chip Muffins

This is the only banana muffin recipe you’ll ever need! #Bananabreadrecipehealthy #Bananachocolatechipmuffinshealthy #Sugarfreebananabread #Skinnybananachocolatechipmuffins #Healthybananamuffinswithgreekyogurt #Ripebananarecipeshealthy #Bananachocolatechipmuffinshealthy #Skinnybananachocolatechipmuffins #Healthysweets #Healthyeating #Breakfastrecipes #Healthybaking

Ingredients

• 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 bananas
• 1/4 cup honey
• 1 tablespoon vanilla
• 1 tablespoon olive or melted coconut oil
• 1 egg
• 1/2 cup nonfat plain greek yogurt
• 1 tablespoon unsweetened almond milk
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
3. Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

recipe adapted  >>>>>  here

Recipes Cookbook - Pecan Praline Blondies

Pecan Praline Blondies | #Pecan #Praline #Blondies #Dessertbars #Sweetrecipes #Eatdessert #Cookiedesserts #Cakecookies #Yummysweets #Cookiedesserts #Dessertrecipes #Cakecookies #Yummycookies #Sweetrecipes #Monstercookies

Ingredients

• FOR BLONDIES:
• 1 cup (2 sticks) unsalted butter
• 2 cups brown sugar
• 2 eggs
• 1 Tbsp vanilla extract
• ½ tsp salt
• 1 tsp baking powder
• 2 cups all-purpose flour
• FOR PRALINE ICING:
• ½ cup (1 stick) butter
• 1 cup brown sugar
• ⅓ cup heavy cream
• 2 cups powdered sugar
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
2. To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
3. Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
4. Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
5. Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

recipe adapted >>>>>  here