Hot Cocoa ****

 Very good but thick.  Might need a little tweaking with the sweetener.

1 cup Coconut Milk

1 scoop Collagen

1 heaping Tbsp Cacao

1 Tbsp Chia Seeds

3 smidgen scoops Stevia, equivalent to 2 Tbsp sugar

1/2 tsp vanilla extract

Dash Himalayan Pink Salt

Place all ingredients in the Vitamix and run on the soup setting until chia seeds are mixed.  

Crispy Onion Chips - to try

In a oil sprayed muffin tin add about 1 Tbsp shredded sharp cheddar cheese

Peel and slice onions about 1/4 inch thick and place on top of cheese.

Add any seasoning you would like. I did a little garlic salt and chives

Sprinkle a little more cheese on top

Place in 375 degree oven for 10-15 min or until golden brown

Place in a paper towel to soak up any moisture

I dipped in some sour cream or ranch dressing. Soooooo yummy

TLO - Food and Recipes - Amy Jo

Baked Cod with Butter ****

I made this without the olive oil, garlic, and Cajun seasoning.  It was good.  Next time, I'll try adding the garlic.

Ingredients

• 3 cod filets 
• Himalayan pink salt 

Cajun Garlic Butter Sauce:

• 1/4 cup butter melted
• 1 Tablespoon olive oil
• 3 garlic cloves minced
• 1 Tablespoon Cajun seasoning

Instructions

• Preheat oven to 400 degrees. In a 9x13 inch baking dish add the cod and sprinkle with salt
• To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic and cajun. Spread evenly over the fish.
• Bake for about 15 minutes or until the fish is opaque and flakes easily.

Nutrition

Calories: 463kcal | Carbohydrates: 1g | Protein: 80g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 214mg | Sodium: 312mg | Potassium: 1891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 991IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg

https://therecipecritic.com/baked-cod/#wprm-recipe-container-98888

Baked Cod ****

This was good but not excellent.  Maybe I just don't like cod.  I baked the fillets for 11 minutes and they were done perfectly.

 

1 lb. Alaskan cod fillets, rinsed and patted dry

1.5 Tbsp avocado oil

1 Tbsp lemon juice, freshly squeezed

1/4 tsp Himalayan pink salt

Smoked paprika

• Preheat oven to 400°F.
• Line a baking sheet with sides with aluminum foil topped with parchment paper.
• Arrange cod fillets on prepared baking sheet. 
• Drizzle avocado oil onto each fillet, followed by lemon juice, and Himalayan salt.
• Sprinkle fillets with smoked paprika.
• Bake for 10-12 minutes, depending on the thickness of the cod. Serve immediately.
• https://rasamalaysia.com/baked-cod/

 

• Adapted from https://rasamalaysia.com/baked-cod/
• 
  

Chicken Vegetable Soup - to try

 

https://www.instagram.com/p/CzT_sE3urZm/?fbclid=IwAR3OSabjLFnakVv1XxKNDjXN6Tzfwcnx8TE0m8XpWr9zG3d0nvoKLRaj1kY&img_index=1

Restaurant-Style Pan-Seared Salmon *****

Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.

Servings: 4

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

INGREDIENTS

• 1 Tbsp avocado oil
• ½ tsp Himalayan salt
• 4 (6-ounce) salmon fillets

INSTRUCTIONS

1. Season the salmon with the salt. 
2. Heat the oil in a 12-inch nonstick skillet over medium heat until hot and shimmering. 
3. Cook the salmon, without moving, skin side down, until golden and crisp, about 4 minutes. 
4. Carefully flip the fillets and reduce the heat to low. 
5. Continue cooking until done to your liking, about 2-3 minutes more. 
6. Transfer to a platter and serve.

https://www.onceuponachef.com/recipes/restaurant-style-pan-seared-salmon.html#tabrecipe

Salmon fillets are best cooked starting with the skin-side down. This prevents over-browning the meat, which can make it dry and pretty unappealing to look at on the plate. "When pan-frying or grilling, cook salmon fillets skin-side down for 5-7 minutes, flip and cook for another 2-3 minutes

Refried Adzuki Beans - *****

 I made this using 1 can of Eden Aduki Beans and it was delicious!

Refried Adzuki Beans

Adzuki beans are small, easy to digest, and you don't have to soak them before using them.  They are the only dry bean allowed on the diet because of how easy to digest they are.  They also have an odd flavor compared to my personal favorite, black beans.  Black beans are deep, rich and have a very full flavor all by themselves.  Adzuki beans have a higher flavor, not as rich or rounded, so they need some help when they are the main part of the dish, like in these refried beans.  So I've added onions, garlic and a bit of spice make the flavor richer and more well rounded.

Refried Adzuki Beans

1 Tbsp avocado oil
1/2 cup chopped onion
1 lge garlic clove, minced
1 tsp cumin
1/2 tsp Himalayan salt
1 1/2 cups cooked beans, drained

Add oil, onion and garlic to a 1-quart saucepan.  Cook the onions on medium-low heat until they're browning and translucent.  Add garlic and cook, stirring, until fragrant.  Add cumin and salt and cook for 30 seconds.  Add beans, stir to blend, and then use an immersion blender to blend them smooth.  Continue cooking over low heat stirring often until the beans are as thick as you'd like, then refrigerate. 

These beans are best the day after they have been made, to allow time for the flavors to blend.  
Yield: about 3-4 cups

Adapted from https://halfpaintedkitchen.blogspot.com/2016/01/refried-adzuki-beans.html

Chicken & Veggies - To try

9/21/20

4 oz pastured chicken breast, diced

2 oz broccolini or broccoli

2 oz baby bok choy

2 oz napa cabbage

2 oz onion

2 oz coconut milk

Freshly squeezed lime juice, if tolerated (histamine)

Garlic powder [sub fresh]

Ginger

Cilantro

Sea salt

6 oz cauliflower rice



Cook diced chicken in a skillet for about 5 to 10 minutes until cooked through.

Add veggies, seasoning. Cook 3 to 5 minutes. Add coconut milk. Simmer another 5 minutes.

Cook cauliflower rice in a separate pot for about 5 minutes. Serve chicken and veggies over
cauliflower rice.

Adapted from Crystal Billings - called for 2 oz tikki masala sauce.  find sub

Collard Greens - to try

 

Ingredients

• 2-3 tablespoons olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 cups water
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon red pepper flakes
• 2 pounds collard greens, cleaned and cut (2 large bunches)
• 1 tablespoon distilled white vinegar
• 1/4 cup sun dried tomatoes, chopped, optional
• hot sauce, optional

Instructions

• In a large deep pot, sauté the onion in the olive oil for 5-6 minutes over medium heat. Add the garlic and cook for 1 more minute until fragrant.
• To the pot, add the water, smoked paprika, salt and red pepper flakes. Stir and bring to a boil, then reduce heat so it's simmering gently.
• Add in the chopped greens. Cover the pot and simmer for about an hour. They shouldn't be boiling too hard, just gently simmering on low heat. Give the greens a stir every now and then.
• About halfway through cooking, add the vinegar and sun dried tomatoes, if using.
• After an hour, taste and add more salt, hot sauce or any other seasonings as desired. Enjoy!

Notes

1. Instant Pot Version: Use the sauté feature to cook the onion, then garlic. Add the ingredients for the broth and simmer, then turn off the Instant Pot for a moment. Add the greens, seal and cook at high pressure for 5 minutes. Let the pressure release naturally, then remove the lid. Stir in the vinegar, sun dried tomatoes and taste for salt. 
2. If you really dislike vinegar, you may omit it, but it adds a nice kick. 
3. Store in the refrigerator for 2-3 days. 

https://www.noracooks.com/vegan-collard-greens/

Fried Rice *****

I made this using the Veggie Broth Mix from My Plant-Based Family.  It was really good served with some hot sauce.  Yum!  I also made it and added greens instead of napa cabbage, which was very good.

(Or fry in avocado oil)

2 cups Cauliflower Rice 
Veggie broth for sautéing (I had 1 cup on hand)
Avocado Oil for sautéing
1 sweet onion, diced
4 cloves garlic, pressed
1" piece ginger, grated
1 large carrot, shredded [omit for low oxalate]
1/2 head Napa cabbage, shredded
Lime, juiced
Coconut Aminos, to taste, opt.
Himalayan pink salt to taste
Hot Sauce, opt.


Sauté onion, garlic, and ginger in a wok until soft. Stir in cabbage, carrots, and enough broth to keep from sticking, sautéing until tender-crisp.

Add miracle rice and more vegetable broth; stir-fry until heated through. Serve with lime juice and coconut aminos, adding Himalayan salt, as needed.

Easy Dirty Hippie Chai Latte *****

Easy Dirty Hippie Chai Latte

6 oz boiling water

1 Tbsp Truly Pure & Natural chai honey

4 oz strong brewed coffee or espresso

Coconut Milk to taste

Ground Cinnamon, opt.

Pour the water into a large mug. Add chai honey, stirring until all of the honey has melted.

Stir in the coffee.

Add coconut milk, and use a frother to mix.  (Or heat the coconut milk, froth, and then add to the mug.)

Sprinkle ground cinnamon on top and enjoy!

Strawberry Collagen Chia Pudding *****

Really good!  I like to make two jars at once.

• 1/3 cup coconut milk 
• 1/4 cup water
• 1/2 tsp vanilla
• 12 drops 100% liquid monk fruit
• 2 Tbsp chia seeds
• 1.5 Tbsp Collagen Peptides
• Organic frozen strawberries
• 1 half-pint canning jar

In a half-pint jar, mix coconut milk and water, vanilla, and monk fruit.  Cover and shake well.  Add chia seeds and collagen powder; cover and shake well again.  Cover and refrigerate overnight, shaking periodically.

Thaw frozen strawberries and puree in the small Cuisinart until smooth.  Pour into a mason jar, cover, and refrigerate.

In the morning, stir the chia seed pudding.  Stir in strawberry puree.  

Turkey Tacos with Refried Beans Puree ***

Good.  I used a can of Siete refried black beans. It kind of reminded me of cat food in appearance.  My new food processor isn't as strong as my old one.  I'd probably get better results with the Vitamix; I just don't like cleaning the container!

For the beans

 1 clove garlic, minced

 1 can (1.5 cups) black or pinto beans, rinsed and drained 

 ¼ cup broth

 2 Tbsp cilantro, chopped

For the turkey

 

 1/2 tsp garlic powder

 1/2 tsp smoked paprika

 1/2 tsp cumin

 1 lb ground turkey

1

Beans: In a saute pan, heat 2 Tbsp water over medium heat. Add garlic and saute 1 minute, until fragrant. Add beans and broth and bring to a boil. Reduce heat to medium-low and simmer 5 minutes.

2

Use a potato masher or the back of a fork to mash the beans. Continue cooking 3-4 minutes, until liquid evaporates. Remove from heat and stir in cilantro.

3

Turkey: In a sauté pan, heat garlic powder, smoked paprika, and cumin. Toast 1 minute.

4

Add 1/4 water and turkey. Cook for 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.

In a food processor or blender, combine beans and turkey and pulse until smooth.  Adjust seasonings.

https://www.barilife.com/recipe/turkey-tacos-with-refried-beans/

Hearty Frittata - to try

 

Hearty Frittata

This is a good recipe for a Sunday brunch treat!

Ingredients:

1. 2 Tbsp ghee

2. 1 onion, diced

3. 2 cloves garlic, minced

4. 1 c broccoli, finely diced in the food processor

5. 2 c spinach, finely chopped

6. 8 large eggs

7. Sea salt to taste

Instructions:

1. Preheat the oven to 400 degrees F

2. Melt 2 tbsp ghee in a cast iron skillet over medium heat

3. Cook the onions and garlic until fragrant (about 2-3 minutes)

4. Add the broccoli and spinach and cook for about 2 more minutes

5. While the vegetables are cooking, whisk the eggs in a large bowl

6. Pour the eggs over the vegetables, making sure everything is covered and reduce heat to low

7. Once the eggs at the edge of the pan are beginning to set, move the pan into the oven

8. Bake for 8-10 minutes, until the eggs are fully set and the middle is not runny

9. Remove from the oven and allow to cool for 5 minutes before cutting into slices

https://mybiohack.com/blog/ketoflex-12-3-diet-bredesen-protocol?fbclid=IwAR3rzX0egddbsQbVybF-1X2PTRplMOA8d9XmRBzOpP0U7_mykICnGDrZ46Q

Pureed Chicken Dish ****

This hit the spot on a cold, wet day, and I didn't have any problems eating it.

Chicken Breasts, cooked

Sweet Onions, diced, sauteed until very soft

Mixed greens, finely chopped and sauteed until very soft

Coconut Milk

Garlic Powder

Nooch

Himalayan Salt

Pulse cooked chicken breasts in the food processor.  Add onions.

In a saute pan, heat ghee.  Add chicken and onions and greens.

Add coconut milk and garlic powder, making sure not to add too much garlic powder.

Heat through.  

Stir in nooch.  Adjust seasonings.

Instant Pot Mashed Potatoes *****

 

Instant Pot Mashed Potatoes

Recipe by Amy + Jacky | PressureCookRecipes.com

Ingredients

• ▢5 pounds potatoes (see notes) , peeled & quartered
• ▢1 cup cold water
• ▢1/4 cup ghee (or more to taste)
• ▢1/4 cup coconut milk, warmed
• ▢Sea salt to taste
• Garlic Powder
• Nooch, opt.

• ▢
  

Instructions

• Pressure Cook Potatoes: Place 1 cup cold water and a steamer rack in Instant Pot. Put quartered potatoes on the steamer rack. 
• Pressure cook at High Pressure for 8 minutes, then Quick Release.
• Mash Potatoes: Transfer potatoes to a large bowl. Mash with a potato masher while potatoes are still hot.  Stir with a silicone spatula.
• Melt Butter & Add Milk: Add half of the ghee to potatoes and stir gently with a silicone spatula. Add in remaining ghee, then repeat this step.

  
  Pour hot milk on the mashed potatoes, then gently stir it in. Allow the potatoes to absorb the milk. 

  Season with sea salt and garlic powder and nooch, if using.  Adjust seasonings.
• Serve: Serve immediately as a side dish. 

Notes

1. Use the Right Potatoes: Check out our Test Kitchen experiment here.

• Fluffy Creamy Mashed Potatoes: Use starchy potatoes like Russet potatoes
• Silky Smooth & Richer Potato Flavors: Use Yukon Gold potatoes
• Best of Both Worlds (Our Pick): Use a mix of Russet potatoes and Yukon Gold Potatoes. As a reference, we tested with 75% Russet and 25% Yukon Gold potatoes, and the mashed potatoes came out fluffy creamy smooth with deeper flavors.
• Substitute with Red Potatoes: They’re less starchy, so it’s best to use Russets or Yukon Gold potatoes for this recipe.

2. Use Steamer Rack: Placing the quartered potatoes on the steamer rack instead of directly in the inner pot will further failproof the pressure cooking process.

3. Food Mill vs. Potato Masher: They each produce a different texture of mashed potatoes. 

• Food Mill (Our Pick): Silky smooth, lump-free, lighter, fluffier, and creamier than the potatoes mashed with Potato Masher.
• Potato Masher: Creamy chunkier mashed potatoes with more texture. 

4. Can I make these mashed potatoes ahead of time: Yes! You can put it in "Keep Warm" mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula. If you're making it even further ahead, you can reheat it, then add in a bit more butter and milk to make it smooth again.

Adapted from https://www.pressurecookrecipes.com/instant-pot-mashed-potatoes/#recipe