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Green Fields

Recipes

Dessert

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Blueberry Muffins

2 1/2 cups almond flour 1/2 cup coconut sugar 1/3 cup coconut oil melted 1/3 cup coconut milk canned 3 eggs 1 1/2 tsp baking powder 1/2 tsp vanilla 1/4 tsp salt 3/4 cup blueberries mix bake on 375 for 15 minutes let cool for 10 minutes.

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Blueberry Pie

preheat oven to 400 CRUST: 1 cup almond flour 1/2 cup chickpea flour 1/2 cup coconut sugar 1/2 cup agave syrup 1 tbsp vanilla 1/2 tsp baking powder 1/2 tsp applecider viniger mix oil your pan add mixture and press down till its all even bake for 8-10 minutes put in freezer FILLING: 1 cup frozen blueberries 2 tbsp coconut oil 3 tbsp male syrup 3 tsp lemon cook on stovetop for 10 minutes add 3 tbsp tapioca flour(thickens the sauce) add the blueberry suace on top of the crust stick in freezer for 10 minutes WHIP CREAM: 1 can of refrigerated coconut cream scoop out the thick part of the can blend for 1-2 minutes add 1 tbsp vanilla add whip cream to pie freeze again for 10 minutes

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Pecan Pie

preheat oven to 350 CRUST: 2 cup almond flour 3 tbsp coconut oil 1/4 cup honey 1 tbsp vanilla 1/4 tsp salt oil a 9x9 pan or parchment paper bake for 15 minutes let cool for 15 minutes FILLING: 3/4 cup coconut sugar 1/3 cup maple syrup 1 tbsp vanilla 1 cup roughly crushed pecans heat up in sauce pan mix till you see the first bubble form pour over your cooled down crust bake for 25 minutes let cool for 30-60 minutes even better for the next day or the day after.

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Brownies

preheat oven 350 1/2 cup coconut oil 1/2 cup cacoa 1/2 cup coconut sugar 1 1/2 cup almond flour 2/3 cup chocolate chip 1/2 cup chopped pecans 2 eggs 1 1/2 tsp vanilla bake 20-25 minutes

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Zucchini Bread

1 cup coconut milk canned 4 eggs 2 tbsp vanilla 2 medium size zucchini blend all your liquids in blender in a seperate bowl,mix your dry ingredients 3 cups almond flour 1/2 tapioca flour 1/2 cup coconut sugar 1/2 ground flax seed 1/2 cup hemp hearts 1 tbsp cinnamon 1/2 tsp allspice 1/4 tsp salt mix pour in your liquids OPTIONAL: 1 cup chocolate chips 1 cup pecans 1/2 peanut flour fold in your optional ingredients i used mini loaf pans bake at 350 for 30 minutes if using muffin pan 23-25 minutes freeze well

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Spice Cookies

preheat oven to 175 1 cup almond flour 1/4 cup tigernut flour 1/2 cup ground flaxseed 1/4 cup coconut sugar 1/4 cup tapioca flour 1 tbsp baking powder 1/2 tsp cinnamon 1/8 tsp allspice 1/8 teaspoon salt 2 eggs 1/4 cup maple syrup 2 tbsp coconut oil 2 tbsp coconut milk canned mix i used a small ice cream scoop they do run a little bit bake on 375 for 5-7 minutes Makes 28 cookies i melted dairy free chocolate chips and used a butter knife to add on top it was not necessary, tasted great without

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No Flour Waffles

1 cup nut butter 2 eggs 1/2 tsp baking soda 2 bananas 1 tsp vanilla 1 tsp cinnamon 1 tsp apple cider vinager

Meals

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Gluten Free Chicken Strips

2 chicken breasts cut up to desired strips beat 2 eggs in a seperate bowl: 1 cup oat flour 2 tbsp parsley 1 tbsp rosemary 2 tbsp nutritional yeast 1 tsp salt dip your chicken into the eggs coat with your oat mixture fry in avocado oil for 3 minutes flip fry again for 3 minutes

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Meatballs

2 pounds of ground meat of choice 2 tbsp quinoa flour 3 tbsp chopped parsley 1 tbsp minced garlic 1 tsp salt mix I used a small ice cream scoop fry in avocado oil,lard or ghee fry for 2 minutes each side

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Ribs

season with siete taco seasoning the night before preheat oven to 250 bake for 1.5 hours change temp to 375 bake for another 45 minutes

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1 Pot Chicken Stir Fry

1 cup basmati rice fry in olive oil till brown add 2 cup bone broth 1 chopped onion 2 cut up chicken breast cook for 10 minutes add 3 cups of broccoli 3 cups corn,carrots,peas and green beans 1 tbsp salt 2 tbsp onion powder 2 tbsp garlic powder 2 tbsp chives cook for 5 minutes add 1/4 cup braggs coconut aminos

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Summer Sliced Salad

8 sliced cucumber 8 sliced radishes 2 tbsp fresh dill 1 tbsp primal kitchen mayo 1 tsp sea salt

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Chicken Macaroni Salad

3 cups chicken breast 1 onion 1 tbsp salt 1 tbsp garlic powder cook for 10 minutes boil your noodles I used brown rice noodle 2 cups chopped cucumber 2 cups cherry tomtoes cut in half SAUCE: 1 cup almond milk 1/2 cup primal kitchen mayo 1/2 cup salsa of choice 1 tbsp salt 1/4 tsp chilli powder mix and enjoy

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