Can We Share Some Recipes?

Chicken with sweet and red potatoes

Chicken pieces
one onion
sweet potatoes, cut up
red potatoes, cut up
French Salad Dressing or Italian Salad Dressing
salt
pepper

Put everything together in one baking dish. Cook at 350 until chicken is crisp and potatoes are soft.

Fish Tortillas

fish of your choice
tortillas
sweet chili sauce
monteray jack cheese
olive oil

marinate fish in olive oil and sweet chili sauce. Sautee in frying pan. Remove fish and layer one tortilla, then add fish and cheese and lay on the other tortilla. Sautee until cheese is melted and tortilla is crisp. This is really good!

Pitas
artichoke hearts
black olives
salt pepper
italian dressing

This is for the vegetarians or anyone that wants to eat light.

Combine all the above ingredients and stuff them into your pita. Enjoy!!

Salmon (or any other fish that you like)
pie crust
olive oil
salt pepper
chopped carrots (or any other veggie that you like)
chopped onion

Lay out pie crust. Coat salmon with olive oil,, salt, pepper. Add chopped onion and carrots. Roll up the salmon in the pie crust. Bake until crust is golden brown.

What to do with bananas:

Ever grab a snack but then feel hungry again 20 minutes later? Next time, reach for a banana. It’s loaded with Resistant Starch (RS), a healthy carb that fills you up and helps to boost your metabolism. Slightly underripe medium-sized bananas have 12.5 grams of RS—more than most other foods. Ripe bananas give you 4.7 grams of RS, still enough to keep hunger pangs away. Check out these tasty ways to work in this wonder food.

Banana "Ice Cream"
Peel, slice, and freeze 1 small banana. Place frozen banana pieces in a blender with 3 tablespoons 1% low-fat milk; blend until thick. Top with 1 tablespoon chopped walnuts.

Banana Salsa
Make a quick salsa with 2 diced peeled bananas, 2 tablespoons minced red onion, 1 tablespoon minced cilantro, 1 teaspoon minced serrano or jalepeno pepper, juice of 1 lime, and brown sugar and salt to taste. Use it to top fish or pork tacos, jerk chicken, or jerk pork.

Broiled Bananas
Slice 1 peeled banana in half lengthwise. Put banana pieces, cut sides up, on a rimmed baking sheet. Sprinkle the banana pieces with 1 teaspoon brown sugar, and broil on high until the sugar bubbles and the bananas brown (about 2–3 minutes). After broiling, sprinkle with cinnamon—or drizzle with 1 teaspoon rum for an extra-special treat.

Coffee and Banana Smoothie
Place 1 sliced peeled banana, 1 cup 1% low-fat milk, 1/2 cup cold black coffee, 2 teaspoons sugar, and 1/2 cup ice in a blender. Blend until smooth—and enjoy.

Tropical Fruit Salad
Make a fruit salad with 1 sliced peeled banana, 1 sliced peeled kiwi, and 1/2 diced peeled ripe mango. Squirt juice of 1/4 lime over the salad, and serve.

SCD Nut Butter Bread

Can substitute other nut butters like almond, cashew, walnut.

1/2 cup peanut butter
1 egg
1 banana
1/4 tsp baking soda
1/4 tsp salt

Mix ingredients and pour into greased mini bread pan.
Bake at 350F for 50 min.

Damed printer isn't working....I'll have to write out some of these yummy recipes you guys have shared!

Thanks for the post stereo!

BALSAMIC ROASTED RED PEPPERS

2 or 3 peppers (I used one each of yellow, red, orange) chopped into chunks

Clove of garlic minced

1 tbsp olive oil

1 tbsp balsamic vinegar

Salt and Pepper



Put all of the above into a baggie. Let sit on counter 20-30 minutes.

Spread out on foil-lined pan.

Cook in 375 degree oven for 10 or 15 minutes (depending how crispy you want it).

Optional: add fresh chopped parsley and/or crumbled feta cheese when finished cooking

oh yeah, stereo! i love making banana ice cream!! it's one of my favorite treats since even most of the vegan ice creams i know of have carageenen (so i avoid that).

here is one of my FAVORITE mac and cheese recipes- vegan and i make it with gluten free macaroni/breadcrumbs... it comes out very creamy and goes great with a side of steamed broccoli

Mac Oh Geez

3 – 3 ½ cups dry cut pasta (ex: macaroni, penne) (I use brown rice pasta) (about 10 oz)

Sauce:
3/4 cup raw cashews
1/2 cup raw brazil nuts
3 tbsp freshly squeezed lemon juice
1 medium clove garlic
2 tsp arrowroot powder
1 tsp sea salt
1/2 tsp onion powder
¼ tsp (rounded) dry mustard
1 cup water
1 1/2 cups unsweetened plain non-dairy milk (preferable unsweetened almond milk or plain soy milk)
2 tbsp extra-virgin olive oil

Breadcrumb Topping
¾ - 1 ¼ cups dry whole-grain breadcrumbs
½ - 1 tbsp olive oil
Couple pinches sea salt

Preheat oven to 375 degrees. Get all ingredients ready to blend for sauce, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender. Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (it will look like there is a lot of runny sauce – it will thicken up, trust the pasta!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped. Don’t overbake or sauce will get too thick. Remove from oven and place casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce). Serve!

Oh that chicken curry recipe looks good, I am going to try it!

i just had to post this recipe of a panini i made for dinner. it was insanely good and tastes a lot like the artichoke panini at panera with the spinach and meat (not sure what meat- my mom gets it when she's there and she tried mine). there's a few steps to making it but it's worth it.

Artichoke panini with balsamic caramelized onions, spinach, and heirloom tomatoes

2 slices of bread- i used gluten free Schar brand
2 slices of tomatoes

Onion Part
1/3 cup sliced onions
dash of red balsamic vinegar
dash of olive oil
dash of bragg's aminos
handful of spinach

Artichoke Part
Tbsp of soy mayo
Tbsp of nutritional yeast
3 marinated artichoke hearts, diced

Directions:

Preheat oven to 350 degrees F. In an oven safe ramekin, mix together artichoke ingredients and bake for 17 minutes.
For onions, saute with sauce ingredients in a pan on low to medium heat until onions are soft. Add handful of spinach at the end and sautee until wilted.

Assembly

Place sliced tomatoes on bread and top with artichoke dip and onion/spinach mixture. Place another piece of bread on top and cook in a pan with olive oil/spray with a weighted object on top (i use another pan). I cooked this for maybe 1-2 minutes per side.

hey guys. i was wondering if any of you have a good scallops recipe? the only time i ever made them was in high school cooking class and i didn't like them. i want to try them again and use those really tiny scallops i've been seeing at the seafood counter. i have no clue how long to cook them for since they are so tiny. so any help is appreciated!