356 Project: Recipes 256-270

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Less than 100 recipes to go. Here is another batch.

256. Honey Lavender Peaches

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Source: Simple French Paleo

Notes: Three flavors I love!

Rating: LOVED

257. Rosemary Pate

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Source: Autoimmune Wellness Handbook

Notes: I had never cooked beef liver before and was surprised that I liked this so much. This lasted me about a week. I stored it in the fridge.

Rating: Liked

258. Rashers and Mashed Sweet Potatoes

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Source: Original

Notes: This is the AIP version of one of my favorite breakfasts from when I lived in Ireland. Rashers are Irish bacon. They don’t get extra crispy but I like the slightly different taste. I’m lucky because there is a UK and Irish butcher shop near my office, Meyers of Keswick.

Rating: Liked

259. Orange Garlic Wings

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Source: Fed and Fulled 

Notes: These were sweet and tangy.

Rating: Liked

260. Creamy Mushroom Sauce

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Source: Original

Notes: I heated coconut milk in a pan with animal fat and garlic. I added sauteed mushrooms and herbs. Coconut milk in the only dairy substitute you can nave on the elimination portion of AIP. The problem with that is everything tastes a little sweet even when it is a savory sauce.

Rating: Okay

261. Slow Cooker Spaghetti Squash Pasta

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Source: My Plant-Based Family

Notes: I cooked the squash according to the directions in the recipe and served with cooked ground beef and the mushroom sauce I made.

Rating: Liked

262. Raw Cookie Dough Balls

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Source: Unbound Wellness

Notes: The cookie recipes I’ve found on AIP are so/so. Since you can’t use eggs and most flours it’s hard to bake. This raw recipe was great though.

Rating: Liked

263. Sauteed Market Greens

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Source: Autoimmune Paleo Cookbook

Notes: I altered this a bit after listening to the Autoimmune Wellness Podcast. They suggested adding anchovies to sauteed greens to get some extra fatty acids in.

Rating: Liked

264. Oysters with Mignonette Sauce

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Source: Tasting Room

Notes: I steamed oysters and served with this sauce.

Rating: Liked

265. Broiled Ceaser Salad

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Source: Adventures in the Kitchen

Notes: The lettuce was too soggy after broiling.

Rating: Okay

266. Blueberry Banana Smoothie

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Source: Autoimmune Paleo Cookbook

Notes: I also added spirulina to get some greens in.

Rating: Liked

267. Macaroons

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Source: Autoimmune Paleo Cookbook

Notes: I added carob powder to get a chocolate like taste.

Rating: LOVED

268. Beef and Butternut Squash Stew

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Source: Autoimmune Paleo Cookbook

Notes: Instead of cooking on the stove I made this in the crockpot on low for 8 hours.

Rating: Liked

269. Coconut Chicken Salad

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Source: Original

Notes: I coated grilled chicken with coconut flour and honey then rolled in coconut flakes. I cooked in an oiled saucepan till the coconut was crusted and served with an arugula salad with a vinegarette dressing.

Rating: Liked

270. Hot Carob

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Source: Unbound Wellness 

Notes: Carob, unfortunately, doesn’t have quite the same taste as chocolate.

Rating: Okay

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365 Project: Recipes 241-255

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I’m almost done with the 30 day elimination period of AIP. As you may have guessed there are a lot more meat recipes in the tail end of this project.

241. Smoked Salmon Bundles

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Source: Original

Notes: I blanched asparagus and rapped the bundles in smoked salmon topped with horseradish and cappers.

Rating: Liked

242. Honey Balsamic Chicken Salad

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Source: Original

Notes: I coated grilled chicken in coconut flour and drizzled with honey and balsamic. I tossed them in a pan of coconut oil and cooked until the outside of the chicken began to caramelize. I tossed the chicken in a salad with spinach and berries and served with a balsamic vinegarette.

Rating: Liked

243. Apple, Date, and Coconut Cookies

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Source: Autoimmune Paleo Cookbook

Notes: There were several variations on this in the cookbook. Two posts ago I made the fig and pear variety which I liked more.

Rating: Liked

244. Rosemary Garlic Mashed Turnips

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Source: Original

Notes: I cut up about three pounds of turnips and threw them in a pot of water. Once it boiled I covered and turned it to low to simmer for about 20-30 minutes. I mashed them with some coconut milk and garlic. Once it was creamy enough I stirred in some dried rosemary.

Rating: Liked

245. Maple Balsamic Mushrooms

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Source: Original

Notes: I sauteed mushrooms in coconut oil and added balsamic vinegar and maple syrup till they carmelized. The maple syrup ended up with a bit of a burnt taste. Honey would have worked better.

Rating: Okay

246. Cinnamon Sage Steak

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Source:  Autoimmune Paleo Cookbook

Notes: There are a few AIP dry rub recipes in this cookbook. This was my favorite and I have made it a couple more times. It’s an easy under 10-minute dinner that I serve with veggies and sometimes a baked sweet potato.

Rating: LOVED

247. Tropical Avocado Smoothie

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Source: Original

Notes: I blended half an avocado, half a banana, half a cup of pineapple, some mint sprigs, and coconut milk.

Rating: LOVED

248. Cauliflower Sauce

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Source: Pinch of Yum 

Notes: I used coconut oil instead of butter and coconut milk instead of cow’s milk.

Rating: LOVED

249. Salmon Alfredo

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Source: Original

Notes: I steamed zucchini noodles for about four minutes then tossed with the cauliflower sauce, sauteed mushrooms, and baked salmon. This would have tasted better with chicken.

Rating: Okay

250. Lavender Peach Honey Smoothie

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Source: Cooking with Books

Notes: This was a nice break after being on a tropical smoothie kick for a bit. I used coconut milk instead of cow’s milk.

Rating: Liked

251. Avocado Chicken Caeser Salad

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Source: Autoimmune Paleo Cookbook

Notes: This dairy-free version of caesar dressing was great.

Rating: Liked

252. Raspberry Dream Smoothie

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Source: Autoimmune Paleo Cookbook

Notes: I’m finding berry smoothies too sweet these days unless I cut them with some greens.

Rating: Okay

253. Saffron Garlic Pork Belly Skewers

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Source: Original

Notes: I cooked the pork belly in coconut oil with saffron and garlic and skewered in between ribbons of cucumbers.

Rating: Liked

254. Lemon Pie Date Balls

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Source: Autoimmune Wellness Handbook

Notes: These were addictive.

Rating: LOVED

255. Chicken and Raisin Stuffed Squash

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Source: The Magical Slow Cooker

Notes: After following the directions for cooking the squash in the recipe I stuffed the halves with grilled chicken and raisins.

Rating: LOVED

 

365 Project: Recipes 226-240

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226. Hearty Vegetable Soup

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Source: Autoimmune Paleo Cookbook

Notes: I was easing into eating more meat again so I made this with homemade vegetable broth instead of bone broth

Rating: LOVED

227. Marinated Salmon

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Source: Autoimmune Paleo Cookbook

Notes: I added pomegranate seeds

Rating: Liked

228. Broccoli Cauliflower Fried Rice

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Source: Original

Notes: I sauteed cauliflower rice and broccoli in coconut oil with coconut aminos and ginger.

Rating: LOVED

229. Sea Salt Kale Chips

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Source: Autoimmune Paleo Cookbook

Notes: I wish these had been just a touch crispier.

Rating: Liked

230. Dry Rub Herb Steak

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Source: Autoimmune Paleo Cookbook

Notes: I’m used to making saucy meat dishes but since AIP is a bit more limited with what foods you can eat there are a lot of dry rub recipes to try.

Rating: Liked

231. Sweet Potatoe Fries with Garlic Sauce

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Source: Autoimmune Paleo Cookbook

Notes: This is like a healthy version of my favorite treat in Ireland, garlic cheese chips.

Rating: LOVED

232. Stone Fruit and Black Tea Smoothie

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Source: Autoimmune Wellness

Notes: I can’t use my protein powder in my shakes while on the elimination portion of this AIP program because most have grain, soy, or whey as an ingredient. I have learned that I can use collagen protein so I may look into that.

Rating: Liked

233. Warm Salmon Peach Salad

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Source: Original

Notes: I served grilled salmon on a bed of spinach with fresh peaches and apricot vinegarette.

Rating: LOVED

234. Roasted Fig Salad

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Source: Original

Notes: I roasted figs for about 10 minutes at 400 degrees. I tossed the figs in an arugula salad with pomegranate seeds and a pomegranate vinegarette. I served this at a dinner party so for everyone else who was not following the autoimmune elimination plan I included pecans and goat’s cheese.

Rating: LOVED

235. Cranberry Apple Crumble

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Source: Autoimmune Paleo Cookbook

Notes: I made this for a Rosh Hashanah dinner party.

Rating: LOVED

236. Pear and Plum Green Smoothie

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Source: Original

Notes: I blended a Bartlet pear, plum, spirulina, and spinach with filtered water.

Rating: Liked

237. Burger with portobello bun

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Source: Autoimmune Paleo Cookbook

Notes: The flavors were great and the portobello was so juicy.

Rating: LOVED

238. Pineapple Dream Smoothie

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Source Autoimmune Paleo Cookbook

Notes: When I have meat fatigue I tend to do one of these smoothies for breakfast.

Rating: Liked

239. Garlic Sea Scallops

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Source: Ciao Florentina 

Notes: I served this with sauteed spinach.

Rating: LOVED

240. Mushroom and Cauliflower Risotto

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Source: Original

Notes: I sauteed mushrooms and riced cauliflower in a tablespoon of coconut oil and added a cup of bone broth in 1/4 increments until the liquid cooked down.

Rating: LOVED

 

365 Project: Recipes 211-225

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The other day I wrote about how I recently started the Autoimmune Paleo Program. The majority of recipes I post in this batch of 15 were made prior to my starting that. I always cook faster than I post.

211. Zesty Tomato and Olive Sauce

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Source: Original

Notes: I sauteed garlic, basil, and yellow grape tomatoes in a tablespoon of olive oil. Then I added 6 oz of quartered black olives, a can of crushed tomatoes, and a small can of tomato paste and simmered.

Rating: LOVED

212. Eggplant and Mushroom “Meatballs”

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Source: Plenty

Notes: I used quinoa instead of millet. Cooking whole grains can take up a lot of time so I typically prepare one grain in a slow cooker over the weekend, refrigerate the leftovers, and use them in other recipes during the next few days.

Rating: LOVED

213. French 75

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Source: The Fashionable Cocktail

Notes: My sister bought me this book for the holidays a few years ago. It is a great mix of simple and elaborate cocktails.

Rating: Liked

214. Digestives

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Source:

Notes: This recipe said you could use a sweetener or milk. I used stevia. These cookies tasted good but they weren’t crisp like a traditional digestive. I would try using milk next time or perhaps baking them a bit longer.

Rating: Liked

215: Fig Salad with Pomegranate Dressing

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Source: Original

Notes: This was a lovely salad to kick off fall with. It was figs, arugula, plum, and goat’s cheese.  The dressing was olive oil, pomegranate vinegar, dijon mustard, salt, and pepper.

Rating: LOVED

216. Egg in the Hole

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Source: Original

Notes: This is one of my favorite comfort foods but I’d never attempted to make it before. I buttered Ezikel bread and cut a hole through one slice. I but a whole egg and spinach in the hole and cooked in a frying pan like you would a grilled cheese sandwich.

Rating: Liked

217. Eggplant Salad

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Source: One Good Dish

Notes: I added these cutlets to an arugula salad with goat’s cheese. They didn’t get as crispy as I had hoped.

Rating: Okay

218. Eggplant Mango Udon Noodles

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Source: Plenty

Notes: Loved these flavors. I used udon noodles instead of soba noodles.

Rating: Liked

219. Mango Dream Smoothie

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Source: Autoimmune Paleo Cookbook

Notes: I also added some spirulina to this.

Rating: LOVED

220. Vanilla Chai Latte

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Source: Original

Notes: I made chai tea with some vanilla bean and heated coconut milk. I have since learned that traditional chai tea isn’t on autoimmune paleo because of the seeds in the spices so I’ve started making an earl grey latte instead.

Rating: Liked

221. Garlic Beef and Broccoli

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Source: The Autoimmune Paleo Cookbook

Notes: It had been ages since I had cooked red meat. This was a nice alternative to Chinese takeout.

Rating: Liked

222. Dill Shrimp Salad

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Source: Original

Notes: I made lemon dill vinegarette and tossed with cooked shrimp and lettuce.

Rating: Liked

223. Turkey Sage Sausage Patties

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Source: The Autoimmune Paleo Cookbook

Notes: The recipe called for ground chicken but my butcher only had turkey so I used that which does tend to get a little drier than other meats.

Rating: Liked

224. Sunchoke Salad

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Source: Original

Notes: I roasted sliced sunchokes in the oven and served in a spinach salad with fresh peaches and apricot dressing.

Rating: LOVED

225. Pear and Fig Spice Cookies

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Source: The Autoimmune Paleo Cookbook

Notes: There are some variations suggested in the recipe. I tried a slightly different version later but preferred this one.

Rating: LOVED

 

 

365 Project: Recipes 196-210

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Here is the latest batch of recipes from the challenge. I’ve crossed the 200 recipe mark!

186. Apricot Vinegarette

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Source: Aim True 

Notes: This was a great end of summer salad dressing.

Rating: Liked

187. Strawberry Daiquiri Smoothie

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Source:  Aim True 

Notes: Despite the name of this drink it is alcohol-free.

Rating: Liked

188. Apricot Bulgur Salad

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Source Aim True 

Notes: I adapted this from Kathryn Budig’s recipe. I used bulgur instead of red quinoa.

Rating: LOVED

199. Tempeh with Blackberry Hoisin Sauce

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Source: The Little Book of Fruits and Vegetables 

Notes: I made this recipe vegetarian by using tempeh instead of chicken. I served this with steamed broccoli and peppers.

Rating: Liked

200. Orange Blossom Detox Shake

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Source: Original

Notes: I blended dandelion greens, arugula, and spirulina with orange blossom water and distilled water.

Rating: Liked

201. Debutante Cocktail

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Source: The Fashionable Cocktail 

Notes: I love cocktail bars and thought doing some more drinks at home and learning how to make some more obscure drinks might be a fun addition to this project. This drink is gin based.

Rating: LOVED

202. Egg White Breakfast Wrap

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Source: Original

Notes: I scrambled egg whites with soy cheese, peppers, and arugula in a frying pan and served in a whole wheat wrap.

Rating: Liked

203. Summer Veggie Pasta

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Source: Cooking Light 

Notes: I omitted the sausage from this recipe and used whole wheat rigatoni.

Rating: LOVED

204. Chocolate and Pear Quesadilla

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Source: Weight Watchers  

Notes: This was a quick and easy dessert to make.

Rating: Liked

205. Pear Cider

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Source: Original

Notes: I blended fresh pear, a tablespoon of apple cider vinegar, juice from half a lemon, and 1/8 teaspoon of cinnamon.

Rating: Liked

206. Veggie Scramble and Sweet Potato Hash

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Source: Original

Notes: I scrambled egg whites, almond cheese, peppers, and arugula together. In a separate pan, I cooked a grated sweet potato in coconut oil.

Rating: Liked

207. Horne Brothers’ Sandwich

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Source: Reel Fancy Dinners 

Notes: I love the show Twin Peaks and served up some themed food and cocktails for the final that recently aired.

Rating: Liked

208.Black Yukon Sucker Punch

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Source: James O 

Notes: I liked this more than an Irish Coffee.

Rating: LOVED

209. Leland Palmer

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Source: Reel Fancy Dinners 

Notes: Sometimes I find a traditional Arnold Palmer too sweet. I liked this because it was lemon juice instead of lemonade.

Rating: LOVED

210. Tomato Party

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Source: Plenty 

Notes: I’m taking advantage of the last days of summers by scooping up the last of the tomatoes, stone fruits, and berries at my local farmers’ markets.

Rating: Liked

365 Project: Recipes 181-195

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Only 170 recipes to go! Since I’m a little behind my goal is to be at 200 recipes complete by September 1st and 300 down by November 1st. These seem like lofty but doable goals. Here’s the latest crop of recipes I tried.

181. Spicy Avocado Egg White Salad

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Source: Original

Notes: I mixed half an avocado, mustard, sriracha, with egg whites and served over toasted Ezekiel bread.

Rating: Liked

182. Broiled Orange Blossom Grapefruit

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Source: The Little Book of Fruits and Vegetables 

Notes: I love orange blossom water and the sweet floral fragrance it adds. I used stevia instead of sugar with this recipe.

Rating: LOVED

183. Apple Jicama Slaw

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Source: The Little Book of Fruits and Vegetables 

Notes: I don’t like traditional slaw because I’m not a big mayo fan but this one was lighter and the apple and jicama added some extra crunch.

Rating: LOVED

184. Squash Blossom and Veggie Scramble

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Source: Original

Notes: I have a weakness for farmer’s markets and the squash blossoms looked so good. I sautéed them in coconut oil with eggs, mushrooms, and kale.

Rating: Liked

185. Catfish with Blueberry Balsamic Sauce

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Source: The Little Book of Fruits and Vegetables 

Notes: The original recipe calls for salmon. I used catfish (because that’s what I had in my freezer) and it was delicious.

Rating: LOVED

186. Corn and Barley Chile Rellenos

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Source: The Little Book of Fruits and Vegetables 

Notes: I used almond cheese for this one. This was good but has quite a few steps.

Rating: Liked.

187. Orange Blossom Salad

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Source: The Little Book of Fruits and Vegetables 

Notes: This cookbook is from Weight Watchers. I have used other Weight Watcher cookbooks in the past and have really enjoyed them. They’re accessible even if you aren’t doing the program.

Rating: LOVED

188. Endive Boats

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Source: The Little Book of Fruits and Vegetables 

Notes: I used ground meatless for the “chicken salad”.

Rating: Liked

189. Mini Blackberry Almond Tarts

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Source: The Little Book of Fruits and Vegetables 

Notes: These were yummy. You need to make them for a party though or take them to the office. They go soggy after a day or two.

Rating: LOVED

190. Great Green Monster Smoothie

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Source: Aim True 

Notes: I’m finding so many green juice recipes that I am loving!

Rating: LOVED

191. Shrimp Tequila Lime Tacos

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Source: The Little Book of Fruits and Vegetables 

Notes: You could serve this over rice or in a stir fry too. I dished this into low carb whole wheat tortillas.

Rating: LOVED

192. Citrus 1

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Source: Juice

Notes: This was too spicy and a bit acidy for me to want on a regular basis.

Rating: Okay

193. Greens 5

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Source: Juice

Notes: The fennel adds a subtle anise flavor to this juice. I added some natural flavored protein powder to make this a meal.

Rating: Liked

194. Cheeseburger Quesadilla

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Source: Real Simple

Notes: I used ground meatless and soy cheese to make this meal vegan.

Rating: LOVED

195. Shrimp Fried Broccoli Rice

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Source: Original

Notes: I riced a head of broccoli and cooked it in coconut oil with and then fried an egg and added cooked shrimp and coconut aminos.

Rating: Liked

 

365 Project: Recipes 166-180

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Kicking off the week with another batch of 15 recipes. Enjoy!

166. Pasta with Lemon Saffron Kale

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Source: Orginal

Notes: File this under another under 15 minutes from start to plate wonder. Cook the noodles of your choice according to the directions on its package.  In the meantime saute some kale in grapeseed oil and once it starts wilting add the juice from a lemon and some strands of saffron and mix till the ends of the kale blacken a little. Drain the pasta and put it back into the still warm pasta bowl. Add the kale mixture and toss in some parmesan before mixing. I throw some red pepper flakes to the top.

Rating: LOVED

167. Tropical Mocktail

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Source: Orginal

Notes: This was sparkling water, coconut, and pineapple. If you wanted to make it a grown up cocktail I’d recommend adding vodka or rum.

Rating: Liked

168. Chicken Casserole with Cauliflower Rice

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Source: Orginal

Notes: This is a throwback to the various chicken casseroles, my mom made when I was a kid. I wanted to make a low carb version so I mixed a cup of cauliflower rice and cream of mushroom soup in a 9X13 pan. I threw in some carrots and snow peas and boneless chicken thighs that I had coated in paprika and pepper. I baked at 400F for 45 minutes.

Rating: Liked

169. Amaretto Shake

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Source: Original

Notes: I’ve done other variations of cherry protein shakes and this has been my favorite to date. I did 1/4 a cup of fresh cherries, 1/2 teaspoon of almond extract, almond milk, and chocolate protein powder.

Rating: LOVED

170. Garlic Tahini Dressing

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Source: Vegan Richa

Notes: If you want this dressing thinner you can add more liquid. I liked the chunkier texture though.

Rating: Liked

171. Ethiopian Berbere Chickpea Pizza

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Source: Vegan Richa 

Rating: I used the tahini sauce I made with this recipe. I didn’t make the crust from scratch. I used Trader Joe’s whole wheat pizza dough.

Rating: LOVED

172. Citrus 11

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Source: Juice

Notes: The berries in this were a nice compliment to the citrus.

Rating: Liked

173. Whipped Cream

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Source: Blue Apron 

Notes: This was another case of someone giving me their Blue Apron box. I didn’t really want to make any of the dinner recipes that were in that week’s box so I recycled the ingredients into other recipes I made. Blue Apron has started including cards with dessert recipes now so I did take a stab at that. Homemade whipped cream knocks store bought varieties out of the park.

Rating: LOVED

174. Ice Box Cake

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Source: Blue Apron

Notes: This was easy. You just need time to let it chill overnight. This is a great dessert to serve at a summer dinner party.

Rating: Liked

175. Lemon Thyme Bars

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Source: D. M. R. Fine Foods 

Notes: I could have eaten the whole pan so it’s a good thing I took these to the office to share.

Rating: LOVED

176. Apple Ginger Protein Shake

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Source: Original

Notes: This was a Granny Smith apple, spinach, celery, a teaspoon of ground ginger, a scoop of plant protein powder, and water.

Rating: LOVED

177. Snow Pea and Citrus Salad

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Source: The Yummy Life 

Notes: This was easy to make in the morning and take to work. Perfect for a hot summer day.

Rating: LOVED

178. Sriracha Egg White Salad

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Source: Original

Notes: This was two hard boiled egg whites mixed with a tablespoon of vegan mayo, two tablespoons of dijon mustard, and a teaspoon of sriracha. I served it on Ezekial bread with watercress.

Rating: Liked

179. Zoodles with Homemade Pesto

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Source: Original

Notes: This was another quick to make in the morning and take to work for lunch recipe. I spiraled a zucchini into noodles and cooked them in boiling water for about five minutes and then drained them. In a separate saute pan I toasted pine nuts in a tablespoon of olive oil and two tablespoons of basil. I tossed them into the drained zoodles and added sun dried tomatoes and goat cheese.

180. Super Human Breakfast

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Source: Laura Hames Franklin

Notes: My yoga teacher told me about Laura’s Super Human Breakfast challenge and how she was enjoying it so I thought I would give this try.

Rating: Liked.