MY MOST POPULAR RECIPES:
2 INGREDIENT Cookie
Servings: 6 Cookies (Or more)
Ingredients
- 1 Cup Oats
- ½ Cup Applesauce ¾ Cup If Chunky
Instructions
- Preheat oven to 350°
- Mix ingredients well.
- On greased baking sheet, or parchment paper, squeeze and roll into 2 inch balls.
- Flatten with hands or spatula.
- Chill for 20 minutes.
- Bake for 20-30 minutes, depending on thickness, until the edges are toasty.
- Let cool completely.
- Store in airtight container in the refrigerator for up to 2 weeks or freeze for longer term.
3 Ingredient Peanut Butter Fudge (Microwave Version) Gluten-Free
Ingredients
- 1 Cup Peanut Butter (Not the natural stir kind)
- 9 oz Bag Chocolate Chips (I Used White Chocolate Chips to keep PB Color)
- 14 oz Can Sweetened Condensed Milk
Instructions
- Add peanut butter to a microwave safe dish. (Preferably glass)
- Melt peanut butter until smooth in 20-30 second increments.
- Add chocolate chips.
- Melt chocolate chips until smooth in 20-30 second increments.
- Stir together until smooth.
- Add sweetened condensed milk.
- Stir until well combined.
- Pour out onto wax paper or parchment lined baking sheet and smooth out with spatula.
- Chill for one hour.
- Cut into small squares and enjoy.
Copycat "PERFECT BAR" Recipe Only 7 Ingredients Gluten Free
Ingredients
- ¾ Cup Mini chocolate chips (or chips or your choice, mini works best)
- ¼ Cup Protein Powder (I used Vanilla flavored)
- 1¼ Cup Oat Flour
- ¼ tsp Salt
- ⅓ Cup Honey Or Maple Syrup
- ½ Cup Natural Peanut Butter (The kind you stir)
- 2 Tbsp Coconut Oil (Melted)
Instructions
- Add dry ingredients to mixing bowl and blend together.
- Add wet ingredients and use hands to mix together until think like play-dough.
- Press evenly into parchment lined 8 x 4 baking sheet.
- Chill for one hour before serving.
- Cut with knife into desired size pieces.
- Store in airtight container in the fridge up to 2 months or freeze up to 6 months wrapped in parchment paper and sealed in freezer bag.
5 Ingredient Buttery Tortillas
Ingredients
- 3 Cups AP Flour ( I like to spoon it into measuring cup)
- 1 Tbsp Baking Powder
- 1 tsp Salt
- ½ Cup Butter
- 1 Cup Warm Filtered Water
Instructions
- Add all dry ingredients and mix together.
- Add melted (slightly cooled) butter.
- Add water while still warm.
- Mix together until dough forms.
- Knead with hands on floured surface for 5 minutes.
- Rest for 30 minutes and cover with plastic wrap.
- Cut with knife or bench knife and roll with hands into 2-3 inch balls.
- Let rest for 10 minutes.
- Oil pan (I use Avocado Oil) and pre-heat on medium - low heat while rolling out the first tortilla.
- Use flour on cutting board to press out and roll out thinly (¼-⅛ inches) into tortilla shape.
- Cook for 30-40 seconds on each side or until as toasted as you like.
- Serve immediately or store separated with parchment paper or wax paper in bag or airtight container.
- Perfect to freeze for several months if needed.
- *Get creative and add your own special seasonings like minced onion and chive or Everything Bagel Seasoning. The options are limitless!
5 Minute Dough Only 4 Ingredients. Use for weeks!
Ingredients
- 1½ Cups Warm Filtered Water (105° works best)
- 1 Tbsp Active Dry Yeast
- 1 Tbsp Salt
- 3¼ Cups AP Flour
Instructions
- Add the water to the mixing bowl.
- Add yeast.
- Mix to make sure it's blended together thoroughly.
- Add flour.
- Add Salt.
- Mix together and knead into ball with hands.
- Rest dough for one hour.
- Put in your (preferably glass) container in the fridge for up to two weeks.
Jerky Marinade for 1.5 Lbs of Meat
Ingredients
- ⅓ Cup Soy Sauce (Or Liquid Aminos)
- ⅓ Cup Worcestershire Sauce
- 4 Dashes Liquid Smoke (I used Hickory)
- ¼ tsp Pepper
- ⅛ tsp Salt
- ½ tsp Onion Powder
- ¼ tsp Ground Mustard
- ⅛ tsp Paprika
- 1 Tbsp Maple Syrup or Honey (Optional)
- ⅛ tsp Red Pepper Flakes (Optional if you want less heat)
- ¼ tsp Ground Ginger (Optional)
- ¼ tsp Ground Turmeric (Optional)
Instructions
- Mix wet ingredients first.
- Add dry ingredients and mix well until there are no clumps.
- Add meat.
- Cover and marinate overnight.
Jerky Marinade for 1 Lb of Meat
Ingredients
- ¼ Cup Soy Sauce (Or Liquid Aminos)
- 2 Tbsp Red Wine Vinegar
- 2 Tbsp Honey (Or Maple Syrup)
- 1 tsp Worcestershire Sauce
- 1 tsp Chili Garlic Sauce
- 1 tsp Seasoning of your choice (I used a zesty blend)
- ⅛ tsp Salt
- ½ tsp Black Pepper
- ½ tsp White Sesame Seeds
- ½ tsp Ground Ginger (Optional)
- ½ tsp Ground Turmeric (Optional)
Instructions
- Add wet ingredients and mix thoroughly.
- Add dry ingredients and mix until no lumps.
- Add meat of choice. (I used pork loin sliced thinly)
- Cover and marinate overnight or longer for more flavor.
Homemade Graham Crackers Gluten-Free
Ingredients
- 2 Cups Almond Flour
- ⅓ Cup "Golden" Sweetener (I used Coconut Sugar)
- 2 tsp Cinnamon
- 1 Large Egg
- 4 Tbsp Butter Melted
- 2 tsp Vanilla Extract
- ¼ tsp Xanthan Gum
- ½ tsp Baking Soda
- ¼ tsp Salt
Instructions
- Preheat oven to 300℉/150℃
- Mix in a large bowl the almond flour, golden sweetener, cinnamon, baking soda, and salt.
- Stir in large egg, melted butter, and vanilla extract until the dough comes together stiffly.
- Transfer dough onto large piece of parchment paper, and add to the top another large piece of parchment paper. Roll out the dough under the parchment paper until it's 1/4 inch thick.
- Use a pizza cutter or knife to cut dough into size of graham cracker you wish. Prick the graham crackers using a fork to make divvy marks where to break crackers once baked.
- Transfer crackers onto baking sheet and bake for 20-25* minutes until they start to brown and get firm. (*Ovens vary)
- Remove from oven and let cool for 10 minutes on baking sheet, then transfer to a cooling rack.
- Store in airtight container for quick consumption or freeze up to 2 months.
Homemade Bouillon Cube Mix
Ingredients
- 1 Cup Nutritional Yeast
- 2 Tbsp Salt (More or less to taste)
- 2 Tbsp Onion Powder
- 1 tsp Garlic Powder
- 1 Tbsp Dried Parsley
- 1 tsp Dried Basil
- ½ tsp Celery Seed
- 1 tsp Ground Turmeric (Optional)
Instructions
- 1 tsp = 1 Cube
- Mix all ingredients together in a jar and give it a shake.
- Keep in airtight container up to a year.
Homemade Slow Cooker Granola
Servings: 64 Ounces
Ingredients
- 5 Cups Oats (I use Rolled Oats) (Not Quick Oats)
- 1 Cup Sliced Almonds
- ¾ Cup Dried Cranberries
- ¾ Cup Dried Coconut Flakes
- ¾ Cup Pepitas (Pumpkin Seeds)
- ½ Cup Dried Blueberries
- ⅔ Cup Maple Syrup
- ⅓ Cup Coconut oil
- ½ tsp Cinnamon (or more for more flavor)
- ⅛ tsp Salt
Instructions
- Combine all ingredients in slow cooker and stir until well combined.
- Turn on high, uncovered for 1½ hours.
- Stir occasionally.
- Reduce heat to low, uncovered for 2 hours until crispy and dry.
- Spread granola on parchment lined baking sheets to cool completely.
- Store in airtight container for up to 3 months. Vacuum seal, dry can or freeze for longer shelf life.
Homemade Sweet & Sassy Taco Seasoning
Servings: 1 Store Packet
Ingredients
- 1½ Tbsp Paprika
- 2½ tsp Garlic Powder
- 2½ tsp Onion Powder
- 1½ tsp Oregano
- 1½ tsp Cumin (Or more for more flavor)
- 2 Tbsp Chili Powder
- 1½ tsp Red Pepper Flakes
- 1 tsp Brown Sugar
- 1 tsp Black Pepper
- 1½ tsp Corn Starch (Optional to thicken like the packets)
- ⅛ tsp Cayenne Pepper (Optional for extra sassy)
Instructions
- Blend everything together in a jar and give a spin and shake.
Homemade Hummus (Tahini Free)
Ingredients
- 1 Can Strained Garbanzo Beans (Save Liquid to the side)
- 1 Clove Garlic, finely minced
- 2 Tbsp Lemon Juice
- 2 Tbsp Olive Oil
- ¼ tsp Salt
- 1 tsp Cumin
- 2 Tbsp Strained Garbanzo Bean Liquid
- ⅛ tsp Paprika (Optional for looks)
Instructions
- Strain garbanzo beans into separate container and save liquid aside.
- Add all ingredients to food processor.
- Blend for 3-4 minutes, checking if you need to scrape down the sides.
- Check consistency.
- Pulse further if you wish it smoother.
- Seal in air tight container and store in fridge up to 2 weeks.