food

Compiled Recipe – Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)

Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)

Ingredients:

(Puree)
* 1 head cauliflower
* 2 tbsp. heavy cream
* 1 tbsp. butter
* ¼ cup sharp cheddar cheese
* 1 tbsp. chipotles in adobo sauce (or more chopped, canned)
* ¼ tsp. garlic powder
* salt
* pepper

(Casserole)
* ½ cup salsa verde
* ½ cup sour cream
* ½ cup tomatoes (chopped raw)
* ¼ cup pickled jalapenos (chopped, optional)
* 1 cup sharp cheddar cheese

 

Procedures:

(Puree)
* Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave-safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six-eight minute on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.

(Casserole)
1) Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.

2) Bake in the oven for 30 – 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.

 

 

food

Compiled Recipe – Healthy Coffee Smoothie With Toasted Coconut

Healthy Coffee Smoothie with Toasted Coconut

Ingredients:
* 1 cup brewed coffee (cold)
* 2 bananas (frozen)
* 2 cups coconut milk
* ½ tsp. vanilla extract
* ¼ cup unsweetened shredded dried coconut

Procedures:
1) To toast the coconut, preheat a frying pan over medium heat. Place the shredded coconut on the pan and toast it constantly stirring. The coconut will start turning golden brown and crispy. Once all the coconut is nice and golden, take the pan off the heat and transfer the coconut to a plate otherwise it will keep toasting because the pan is still hot.

2) Place the cold coffee, bananas, milk and vanilla extract into a blender and blend until smooth.

3) Pour into glasses and top up with the toasted coconut.

 

 

food

Compiled Recipe – Healthy Coffee Banana Smoothie

Healthy Coffee Banana Smoothie

Ingredients:
* 1 cup brewed coffee (chilled Seattle’s Best)
* 1 ½ banana (cut into chunks)
* 1 cup nonfat plain Greek yogurt
* 1 tbsp. ground flax seed
* 2 tsp. honey (or agave nectar)
* ½ tsp. ground cinnamon
* ¼ tsp. grated nutmeg
* 6 ice cubes

Procedures:
1) Place all of the ingredients in a heavy-duty blender (one that can crush ice).

2) Blend until smooth. Serve.

 

food

Compiled Recipe – Coffee Latte Chia Pudding

Coffee Latte Chia Pudding

Ingredients:
* 200 mL coffee
* 200 mL milk
* 2 tbsp. golden syrup (honey or maple syrup works as well)
* 8 tbsp. chia seeds
* ½ tsp. vanilla powder
* grated chocolate

Procedures:
1) Mix all ingredients

2) Let chill for 4 h (or overnight)

3) Serve with whipped cream and grated chocolate.

Note:
* To make vegan, use your choice of vegan milk and finish with whipped coconut cream.

 

 

food

Compiled Recipe – Bistro Breakfast

Bistro Breakfast

Ingredients:
* 8 ounces mushrooms (stem and pieces, divided)
* ¾ cup sour cream (divided)
* 6 strips bacon (cooked and sliced, divided)
* ¾ cup Swiss cheese (grated, divided)
* 6 eggs (divided)
* salt
* pepper
* paprika

Procedures:
1) Preheat oven to 350°F. Spray the 3 ramekins with non-stick cooking spray. Drain the can of mushrooms and squeeze out any extra water in them. Divide amongst the 3 containers.

2) Next, layer each ramekin with ¼ cup sour cream, 2 strips of diced bacon, and then ¼ cup Swiss cheese.

3) Top each with 2 eggs and sprinkle with salt, pepper and paprika to taste.

4) Bake for 20-25 minutes until eggs are done on top.

 

 

 

 

food

Compiled Recipe – Classic Chinese Chow Mein Noodles

Classic Chinese Chow Mein Noodles

Ingredients:
* 2 tbsp. canola oil
* ¼ head cabbage (thinly sliced)
* 2 tbsp. sweet soy sauce (aka Kecap Manis)
* 2 tbsp. soy sauce
* 4 tbsp. oyster sauce
* 1 cup water
* 12 ounces chow mien noodles
* 6 ounces bean sprouts (optional)
* sesame seeds (for garnish, optional)

Procedures:
1) Heat a large pan or wok on high heat.

2) Add two tablespoons of canola oil to the pan and cook the cabbage.

3) Cook 2-3 minutes until wilted, add the garlic and cook for an additional 30 seconds.

4) Add the soy sauce, sweet soy sauce, oyster sauce and water and bring to a boil for 1 minute.

5) Add in the pasta and bean sprouts and toss to coat.

6) Serve immediately

Note:

* To make homemade Kecap Manis, add 1 1/2 teaspoons of soy sauce and 1 1/2 teaspoons of molasses or dark brown sugar with a tiny pinch of ground anise. This is a decent substitute, but if you can get the original the flavor will be even deeper.

* If you can’t find chow mein noodles you can substitute yakisoba noodles and just toss the packet and use the noodles only.

 

food

Compiled Recipe – Blended Turtle Iced Coffee

Blended Turtle Iced Coffee

Ingredients:
* 1 cup Starbucks Iced Coffee – Brewed to Personalize, Unsweetened
* 1 cup 2% milk
* 1 cup ice cubes
* 1 tbsp. chocolate syrup (plus more for topping)
* 2 tbsp. caramel sauce
* 1 tbsp. chopped pecans
* whipped cream (for topping)

Procedures:
1) Drizzle chocolate syrup and 1 tbsp caramel sauce around the sides of a glass and place in the freezer.

2) Add the ice cubes, milk, iced coffee, chocolate syrup to a blender and blend well.

3) Pour into the chilled glass and top with whipped cream, chocolate syrup, caramel sauce and chopped pecans.

 

 

 

food

Compiled Recipe – Chocolate & Peanut Butter Macarons

Chocolate & Peanut Butter Macarons

Ingredients:

(Macaron Cookies)
* 2 tbsp. cocoa powder
* 2 cups icing (confectioners’ sugar)
* 1 cup almond flour
* 3 egg whites (room temperature)
* 1/8 tsp. salt
* caster sugar (or 3 tbsp. , granulated)

(Peanut Butter Filling)
* ½ cup creamy peanut butter
* 2 tbsp. butter (room temperature)
* ½ cup icing (confectioners’ sugar)
* ½ tsp. vanilla extract
* 1/8 tsp. salt
* 2 tbsp. milk (as needed to thin)

Procedures:

(Macaron Cookies)
1) Preheat oven to 325 (see step #7 & 8-if you decide to let the unbaked macarons sit, you’ll want to turn the oven on then) and prepare a baking sheet with parchment paper and set aside.

2) Sift or whisk the cocoa powder, icing sugar, and almond flour together. Set aside

3) Using a handheld or stand mixer, beat the egg whites, salt, and granulated sugar together on medium speed for up to 2 minutes. Switch to a higher speed and beat well–but not too well (if you overbeat the egg whites you’ll end up with really hollow cookies). The whipped egg whites should stay put if you hold the bowl upside-down.

4) Add the dry mixture into the whipped egg whites and begin to fold them together. Be fairly gentle while doing this. You want a “lava” consistency once it’s fully incorporated.

5) Fit your piping bag with a circle tip and fill the piping bag with the batter. Pipe evenly sized rounds onto the baking sheets (if you want them perfect, just trace 2-inch circles onto the baking sheet, then flip the sheet over so that you can still see the circle, but the pen/pencil/whatever you used isn’t actually touching the cookie).

6) Hold onto the baking sheet, and tap it on your counter to get rid of any large air bubbles. This will keep the cookies from cracking while baking!

7) Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will help the rounds set and form a dry shell. They should not be sticky going into the oven”  Turn your oven on at this point if you decide to let the unbaked macarons dry out before baking.

8) Bake the macarons for 10 minutes, one baking sheet at a time. It’s important (unless you have a convection oven) to rotate the pan at the 5-minute mark so that they bake evenly. The macarons are done when the tops look lightly crisped, and they have the classic macaron “feet”

9) Allow to cool completely on the baking sheet before filling.

(Filling)
1) Using a handheld or stand mixer, beat the peanut butter and butter together on medium-high speed until smooth. Turn the mixer to low and mix in the icing sugar, vanilla, and salt. Once all the sugar is added in, turn the speed back up, and beat until light and creamy. If the filling seems too thick, add 1-2 Tablespoons of milk while beating to thin out.

2) Pipe or spoon the peanut butter mixture onto one cookie, take another cookie, and gently sandwich them together to make the macaron!

(Filling)
1) Using a handheld or stand mixer, beat the peanut butter and butter together on medium-high speed until smooth. Turn the mixer to low and mix in the icing sugar, vanilla, and salt. Once all the sugar is added in, turn the speed back up, and beat until light and creamy. If the filling seems too thick, add 1-2 Tablespoons of milk while beating to thin out.

2) Pipe or spoon the peanut butter mixture onto one cookie, take another cookie, and gently sandwich them together to make the macaron!

 

 

 

 

food

Compiled Recipe – Low Carb Crispy Cheese Balls

Low Carb Crispy Cheese Balls

Ingredients:
* ½ cup shredded cheddar cheese
* ¼ cup shredded mozzarella
* ¼ cup shredded parmesan
* 1 egg
* ¼ cup almond flour
* ½ tsp. baking powder

Procedures:
1) Preheat the oven to 400F.

2) Add the eggs to a large bowl and whisk until lightly beaten.

3) Add the remaining ingredients and mix well.

4) Divide the mixture into 8 sections, roll each section into a ball and place it on a baking sheet lined with baking parchment or a silicone mat.

5) Bake for 10-12 minutes until golden brown.

 

food

Compiled Recipe – Chocolate Coffee Punch

Chocolate Coffee Punch

Ingredients:
* ½ cup instant coffee
* 2 cups sugar
* 3 quarts hot water
* 2 quarts whole milk
* 1 tbsp. vanilla extract
* 1 can chocolate syrup
* 1-gallon vanilla ice cream

Procedures:
1) In a large bowl, stir together the instant coffee, sugar, and hot water until the coffee and sugar are dissolved. Let cool then place in the refrigerator to chill completely (about 2 hours).

2) When the coffee mixture is well chilled, stir in the milk, vanilla, and chocolate syrup. Pour the coffee punch into a punch bowl. Add scoops of ice cream and serve immediately.