Zucchini Pizza Poppers You know it is early July around here when you hear firecrackers popping outside and the gardens are overflowing with zucchini. Don't save these treats for holidays though. They would be great any time of year. They are especially good now because you don't have to heat the big oven. You did buy a cake pop machine like I told you to so long ago, right? I have to give a shout out to the gardeners in my life. I named these poppers for the Independence Day here in the States. Zucchini Pizza Poppers1/3 cup Parmesan cheese3 tbsp coconut flour1/2 tsp baking powder1/4 tsp salt1 cup shredded zucchini2 eggs1/4 cup sugarfree marinara sauce1/4 cup diced bell pepper1 oz diced pepperoniIn a medium bowl, combine Parmesan cheese, coconut flour, baking powder and salt.
smitten kitchen How to Make Powdered Sugar | Powdered Sugar Substitute x Special Diet RecipesDIY Personal & Home Care RecipesInvestigative Health Info BESbswyBESbswy Dulce Delight How to Soak Grains (and Why You Should) x Special Diet RecipesDIY Personal & Home Care RecipesInvestigative Health Info BESbswyBESbswy Almond-Stuffed Baked Apples | On January 24, 1984, Apple Computer introduced audiences to its new computer, the Macintosh. The introduction, by way of a landmark 60-second Superbowl commercial, promised users that they would “see why 1984 won’t be like [George Orwell's] 1984.” The commercial owed its creation to the director Ridley Scott, who had recently filmed Blade Runner. The Macintosh computer owed its creation to Jef Raskin, one of Apple’s legendary computer makers. And it’s easy to see why. The McIntosh takes its name from, John McIntosh, who found seedlings for the tree while clearing land on his Ontario farm in 1811. Almond-Stuffed Baked Apples Recipe from Cooking Light Dessert. PREP TIME: 10 minutes COOK TIME: 40 minutes YIELD: 8 apple halves WHAT TO GRAB: FILLING: 1/2 cup almonds, toasted 1/4 cup sugar 2 tablespoon butter, melted 1/4 teaspoon vanilla extract 1/8 teaspoon salt 1/8 teaspoon nutmeg 1 egg white, beaten 1. 2. 3. 4. Like this: Like Loading...
Zucchini Pizza Crust Happy Wednesday! The summer is coming to a close, and soon leaves will fall, pumpkins will be carved, and jackets will be worn! And now for a recipe that made its way through the completion process…. …zucchini pizza crust. I tried cauliflower pizza a few weeks ago and really liked it, but I wished I could’ve gotten the crust a bit more crispy/chewy. Zucchini Pizza Crust Total time 2 c. zucchini, finely grated, lightly packed ½-3/4 c. almond meal 1 egg, lightly beaten, (vegans, use a chickpea egg: 4 T. chickpea flour + 4 T. water) 1 T. avocado oil (or another high smoke point oil such as walnut or coconut) ½ t. oregano ¼ t. garlic powder ⅛ t. salt (you don’t need much because the zucchini will retain some) Place the grated zucchini in a strainer. The nutrition facts is based on 1 cup of almond meal and 1 chicken egg. Hehe… What is your favorite way to top a pizza? Shared with: Healthy Vegan Fridays, Gluten-Free Friday, Full Plate Thursday
Chicken that Fancies Itself Spanish with Lemons, Onions & Olives recipe on Food52.com Author Notes: This recipe was inspired by a GOOP newsletter. So shoot me; it's good! The original called for lemons sliced paper thin and eaten whole - I find that eating lemon rind gets old quickly, but the quarters give it just as much flavor. - MeghanVK (less)Author Notes: This recipe was inspired by a GOOP newsletter. So shoot me; it's good! The original called for lemons sliced paper thin and eaten whole - I find that e (…more) - MeghanVK Food52 Review: It was the attention to detail in MeghanVK's cleverly adapted recipe that won us over: the blend of pecorino, flour and smoked paprika used to coat the chicken that renders it shaggy and crisp when browned, the inclusion of both lemon zest and quartered lemons, a dash of cinnamon to lend toasty warmth. Serves 4-6 Your Best Recipe with Citrus & Olives Contest Winner! A Spanish Feast With Flair
Trim Healthy Mama Quick Start Guide - Gwens Nest EmailShare 15.7KEmailShare The Trim Healthy Mama Quick Start Guide that I shared at the bottom of the Book Review was in need of an update, so I decided to create its own post here, to make it easier to find. If you missed it the first time around, be sure to check out my best tips, tricks, and recipes for getting rolling on the Trim Healthy Mama plan. If you’ve not had a chance to read about this AMAZING nutrition/recipe/hormone balance/fitness/AWESOME book, then please head here to the THM book review first and take a peek at how I get to eat! Please feel free to print this for your own personal use, and share the link to this posts with others I created this Quick Start Guide to help others get started…here are the tips and tricks that helped me turn my chunky Mama eating habits into a Trim Healthy way of life. I’ve included a guide to flagging your book sectionsfirst grocery shopping listtipsmy favorite recipes Weight Loss Before & After Photos With the help of Trim Healthy Mama…I DID IT!
Pan Bagnat: Le French Tuna Salad Sandwich recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 2,809 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: The pan bagnat is the sandwich version of the salad Nicoise. Food52 Review: Pan Bagnat, literally "bathed bread," is a great solution to the brown bag lunch dilemma, and Waverly's version is pitch-perfect. Serves 2, but multiplies easily Your Best Brown Bag Lunch Contest Winner! More Great Recipes: Picnics|Green Beans|Fish|Salads|Fish & Seafood 💬 View Comments (108) Share this Recipe Tweet this Recipe
How and Why to Soak and Dehydrate Nuts and Seeds | How to Make Crispy Nuts x Special Diet RecipesDIY Personal & Home Care RecipesInvestigative Health Info BESbswyBESbswy Tuscan Chicken Liver Paté recipe on Food52.com Author Notes: An old boyfriend, obsessed with all things Italian, taught me to make this deliciously intense spread that rivals anything your Jewish grandmother served. Olive oil and butter replace the schmaltz and this version has one touch I've never seen anywhere else: parmigiano reggiano. Serve this with traditionally thin crostini or thicker grilled country bread, and maybe even a garnish of fried sage leaves. Food52 Review: gluttonforlife's Tuscan Chicken Liver Paté is a rich dose of umami spread on grilled country bread. Makes about 2 dozen crostini This recipe is a Wildcard Contest Winner! Popular on Food52 and Provisions Tags: Cocktail Party, entertaining, Holidays, Italian, offal, savory
To Your Health Sprouted Flour Co.: Sprouted Flour Recipes To Your Health Sprouted Flour Co. believes in the traditional practice and artistry of preparing whole foods as God provided them to us to eat. Your favorite bread recipes – from batter breads, artisan, and sourdough will work beautifully with our flours and we’ve included a great bread machine recipe for you folks on the go. We hope you enjoy making these yummy breads and baked goods as much as we do here at To Your Health Sprouted Flour Co. We’d love to share your favorite recipes as well. Let us know if you have one you’re especially fond of and we may post it here on our website. Your bread-making experiences and comments are welcomed. Peggy Sutton Owner,To Your Health Sprouted Flour Co. 1. (Simple and GREAT Recipe for Bread Machine!) 1 ½ cups warm water 1 ½ teaspoons salt ¼ to ½ cup honey (can use as little as 1 tablespoon) 3 tablespoons vital gluten (optional) 4 cups sprouted flour 1 packet dry active yeast 2. Ingredients: Preheat oven to 325 3. 4. Cream butter and sugar until creamy.
Summer Couscous Salad | Blogging Over Thyme Summer Couscous Salad Yikes! It has been a while since my last recipe post. Even though this salad is most certainly not the most creative recipe I’ve ever made, it was extremely tasty, healthy, and exactly the type of food I crave in the middle of the summer. It can be put together in about 20 minutes or less and doesn’t require any standing over the stove, which is probably the last thing most of us feel like doing with all these crazy heat waves we’ve been experiencing. In fact, this salad was put together simply by staring into my fridge and seeing what types of ingredients I could throw together. You simply have to combine it with equal parts warm water (and a drizzle of olive oil + pinch of salt) and allow it to sit for about 15 minutes. My inspiration started with a large bunch of fresh mint leaves I had picked up at the farmer’s market that weekend. Perhaps a Fourth of July BBQ side dish? Yield: 4-6 Servings Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Print Save