Split Pea Soup

Split Pea Soup

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 16oz bag of green split peas
  • 8oz uncured turkey bacon
  • 1/3 cup chopped chives
  • 1/2 tbsp smoked paprika
  • 1/2 tsp garlic poweder
  • 1/4 tsp nutmeg
  • 2 tsp salt
  • 3 tbsp dried minced onion

Directions

  1. Soak the peas for at least 8 hours in the refrigerator. Drain, rinse, and add to an Instant Pot liner.
  2. Cover with water at 1 inch above the peas. Add the dried spices and stir.
  3. Set the IP for Bean/Chili mode for 30 minutes on normal. Let the course run and allow the valve to naturally release. While the peas cook, fry the bacon slices and chop them.
  4. Remove the liner and stir in the bacon and chives. Add salt, if desired, to taste.
  5. Optional: serve with shredded cheese, croutons, and/or dripped yogurt (or sour cream).

Credit: MyUCandMe.com


Red Lentil Muffins

I believe this recipe can be adjusted to make sandwich rolls and donuts and will update accordingly in the future. When I originally baked these, I had a crowded oven and adjusted the temperature to 365F for 18 minutes. Take that into consideration when you are checking on the doneness for these.

Red Lentil Muffins

  • Servings: 22
  • Difficulty: Easy
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Ingredients

  • 6 large egg whites
  • 16 oz dried lentils, soaked for 8hrs and rinsed twice
  • 1 cup dry curd cottage cheese
  • 1/2 tbsp vinegar
  • 1/2 tsp baking soda
  • ~2 tsp salt
  • Optional: spices of your choosing

Directions

  1. Soak the lentils for 4 hours in the refrigerator. Drain, rinse, and repeat.
  2. Preheat the oven to 350F. Prep muffin liners/tins for baking.
  3. After 8 hours of soaking, drain and rinse the lentils once more and add them to a food processor. Add the egg whites. Pulse until smooth.
  4. Add the cheese and pulse until smooth. Scrape down the sides as needed.
  5. Add the vinegar, baking soda, salt, and spices via the food processor’s tube while pulsing.
  6. Add the mixture evenly to 22 muffin holes/liners. Bake for 18 to 25 minutes or until the tops spring back when touched. Some cracking of the tops may occur from the steam.
  7. Remove from the oven and allow to cool. Serve or store in the refrigerator.


I used Lucerne egg whites in the carton for this recipe and it came out to 18 tbsp (1 cup + 2 tbsp or 1 + 1/8 cups). The spices I used are as follows and are approximate: 1.5 tbsp caraway seeds, 0.5 tbsp smoked paprika, 1.5 tbsp rosemary, 1.5 tsp garlic powder, and 1 tbsp dried minced onion.

Credit: MyUCandMe.com


Banana Panna Cotta

I suddenly keep finding myself with way too many bananas ripe at the same time. So, I wanted a somewhat healthy snack that is easy to make and fast. I was able to come up with this panna cotta recipe to suit my personal needs and without adding too much fat to the nutritional value.

I did find it annoying to remove the panna cotta from the liners I used and it will require running a butter knife around the edge of the muffin slot to release. I think individual silicone muffin holders or individual ramakins may work best and can be used to serve without a need to remove the panna cotta at all. That’s just my personal opinion as I am not above eating an ugly panna cotta if it tastes good.

Banana Panna Cotta

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 2 cups bananas, sliced
  • 1 cup yogurt
  • 1.5 cups nut milk
  • 2 tbsp honey
  • 1 tbsp gelatin
  • 2 tbsp water
  • 2 inch section of a vanilla bean

Directions

  1. Place the gelatin and water in a small bowl or cup to bloom.
  2. Add the sliced bananas and yogurt to a blender and blend until smooth.
  3. Add the nut milk, blended banana and yogurt, honey, and sliced vanilla bean to a saucepan. Heat slowly until it is hot, but not boiling, while whisking occassionally.
  4. Remove the saucepan from the heat and fish out the vanilla bean. Scrape the seeds into the saucepan mixture.
  5. Whisk the bloomed gelatin into the saucepan mixture until smooth.
  6. Fill a 12-count silicone muffin pan on a cookie sheet with the mixture and let set for at least 4 hours in the fridge.


I used whole milk yogurt, Elmhurst unsweetened cashew milk, and Great Lakes gelatin.

Credit: MyUCandMe.com


N’Oatmeal Raisin Cookie Dough (Lentil)

I wanted to create a snack that was both healthy and indulgent. The result is a not-overly-sweet edible cookie dough with protein and fiber benefits added from the red lentil base and reduced fat content from avoiding nut flours. The spices, extract flavor, and mix-ins can all be swapped out to create other flavors, but keep in mind that the raisins aid in the overall sweetness of the finished product. Some adjusting may need to occur to accommodate.

This makes a total of 3 cups of cookie dough which comes out to 12 servings at 1/4 cup each. The nutrition facts are as accurate as I could get them since the lentils ingredient was a generic “cooked lentils” as opposed to specifying red lentils. I used Elmhurst cashew milk for this recipe. You may sub 1+1/2 tsp of cinnamon for the spices above if you wish, but I cannot have cinnamon.

N'Oatmeal Raisin Cookie Dough (Lentil)

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 2 cups red lentils, cooked
  • 2 tbsp coconut oil, melted
  • 3 tbsp nut milk
  • 2 tsp vanilla extract
  • 1/4 cup + 3 tbsp honey
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp corriander
  • 1/2 tsp cardamom
  • 1/2 tsp salt
  • 4 tbsp coconut flour, sifted
  • 1 cup raisins
  • 3/4 cup coconut, shredded & unsweetened

Directions

  1. Soak a 16oz bag of red lentils overnight.
  2. Drain and rinse the lentils and place them into the InstaPot liner with just enough water to cover them.
  3. Pressure cook on high for 22 minutes and allow to sit and naturally release before removing the liner.
  4. Once the lentils are done, remove from the liner from the InstaPot and stir it well until it becomes a thick lentil paste.
  5. Remove 2 cups of the lentil paste (aka cooked lentils) and add to a mixing bowl.
  6. Add the coconut oil, nut milk, extract, and honey and mix well. Add the spices, salt, and sifted coconut flour. Mix very well and allow to sit for 5 minutes.
  7. Add the raisins and shredded coconut and mix well.
  8. Store in a container in the fridge for a few hours until it firms up.
  9. Grab a spoon and enjoy.


Credit: MyUCandMe.com

Sage Raisin Chicken Meatballs

These chicken meatballs (right side of the image above) are going to pair well with an earthy, salty sauce. I personally wouldn’t add them to a tomato-based sauce. I think they could even do well with an alfredo-inspired sauce. I did not take structured notes for the sauce I made, but I basically just blended some veggies together. Here is what I can tell you about the sauce I made for them: 1 large celery bunch, 40oz mushrooms, 10oz broccoli, 1lb small yellow onions, parsley, rosemary, and thyme; pressure cooked for 15 minutes with 1.5 to 2 cups of water; added fresh chopped sage, salt, cumin, and olive oil before blending smooth with an immersion blender; next time I would make only half of what I ended up with and exclude the broccoli due to the ugly color result.

Also pictured above, to the left, are my Asian Beef Balls.

Sage Raisin Chicken Meatballs

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 1 lb ground chicken
  • 1 large egg
  • 1 tbsp lentil flour
  • 1 tbsp yogurt
  • 1/2 tsp salt
  • 1 tbsp sage leaves, chopped
  • 6 tbsp grated peccorino romani
  • 1/2 tsp cumin
  • 1/2 cup raisins

Directions

  1. Mix all ingredients together well.
  2. Form 12 meatballs and place them onto a baking sheet. I use a silicone baking mat, but you may line yours with parchment paper.
  3. Bake for 20-25 minutes at 375F.
  4. Remove and enjoy or toss into a sauce.


Credit: MyUCandMe.com

Asian Beef Balls

I was able to write down an accurate recipe for the meatballs, but the sauce and rest of the meal was from the heart (aka no notes). Here’s some of the details for those comfortable without recipes: 3 diced bell peppers (red, orange, and yellow), 1 bag of bok choy, chopped ginger root, diced shallots, coconut manna, olive oil, honey, lentil flour, the juice of 2 large navel oranges, thyme, salt, and garlic powder.

Asian Beef Balls

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 1 lb ground beef
  • 1 large egg
  • 1 tbsp ginger root, grated
  • 6 tbsp diced shallots
  • 1 tbsp lentil flour
  • 1 tbsp yogurt
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil

Directions

  1. Mix all ingredients together well.
  2. Form 12 meatballs and place them onto a baking sheet. I use a silicone baking mat, but you may line yours with parchment paper.
  3. Bake for 20-25 minutes at 375F.
  4. Remove and enjoy or toss into a sauce.


I used 95% lean beef which is why I added the olive oil. If you use 80% or less, you may exclude the olive oil.

Credit: MyUCandMe.com


Banana Cheesecake Pudding

There are two methods for this and both are easy. One uses honey and vanilla to sweeten and the other uses fruit juice. If you come up with any additional methods, please feel free to share. My preference is the honey and vanilla version.

Update: I think the next time I make this, I will add a tsp of lemon juice to try to see if I can prevent the discoloration from the bananas.

Banana Cheesecake Pudding (Honey)

  • Servings: 6 x 1/2 cup
  • Difficulty: Easy
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Ingredients

  • 1 cup nut milk
  • 2.25 tsp (0.25 oz) gelatin
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 7.5 oz farmer’s cheese
  • 3 ripe bananas

Directions

  1. Place half of the nut milk into a bowl with the gelatin to allow it to bloom. Heat the other half of the nut milk in a pan.
  2. Whisk the separated nut milks together to dissolve the gelatin. Add the honey and vanilla extract and whisk well until dissolved.
  3. Add everything to a blender and mix until smooth. Pour into a container and cover. Allow to set for 4 to 8 hours in the fridge.

I used Elmhurst unsweetened cashew milk, Friendship Dairies farmer’s cheese, Simply Organic vanilla extract, and Great Lakes gelatin.

Credit: MyUCandMe.com


Banana Cheesecake Pudding (Juice)

  • Servings: 6 x 1/2 cup
  • Difficulty: Easy
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Ingredients

  • 1/2 cup nut milk
  • 1/2 cup juice
  • 2.25 tsp (0.25 oz) gelatin
  • 7.5 oz farmer’s cheese
  • 3 ripe bananas

Directions

  1. Place half of the liquid into a bowl with the gelatin to allow it to bloom. Heat the other half of the liquid in a pan.
  2. Whisk the separated liquids together to dissolve the gelatin.
  3. Add everything to a blender and mix until smooth. Pour into a container and cover. Allow to set for 4 to 8 hours in the fridge.

I used Elmhurst unsweetened cashew milk, Friendship Dairies farmer’s cheese, Cere’s tropical juice blend, and Great Lakes gelatin.

Credit: MyUCandMe.com


Caramelized Onion and Mushroom Crustless Quiche

You can find my caramelized onion recipe here: Caramelized Onions.

Caramelized Onion & Mushroom Crustless Quiche

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 8 eggs, large
  • 1/2 cup yogurt
  • 1 cup cheese, shredded
  • 1 cup caramelized onions, cooked & cooled
  • 1 cup mushrooms, cooked/drained & cooled
  • 1 tbsp dried thyme
  • 2-3 tbsp fresh basil leaves, torn or chopped
  • salt & pepper

Directions

  1. Line a standard sized muffin pan and preheat the oven to 375F (190C).
  2. Whisk the eggs and yogurt together well. Add the cheese and whisk until blended. Add in the onions, mushrooms, basil, thyme, salt, and pepper and mix well – as spoon or whisk may be used here.
  3. Fill the muffin slots with the quiche mix.
  4. Bake for 25 minutes or until the centers are baked through and there’s light browning on the tops.


Here is what I specifically used for this recipe: silpat muffin mold (no liner needed), 8 month intense manchego cheese (small dice), and simply organic dried thyme. A combination of shallots and onions may be used here as well.

Credit: MyUCandMe.com


Bacon and Spinach Crustless Quiche

Bacon & Spinach Crustless Quiche

  • Servings: 10
  • Difficulty: Easy
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Ingredients

  • 8 eggs, large
  • 1/2 cup yogurt
  • 1 cup cheese, shredded
  • 1 cup chopped bacon, cooked & cooled
  • 1 cup spinach, cooked & cooled
  • 1 tbsp smoked paprika
  • salt & pepper

Directions

  1. Line a standard sized muffin pan and preheat the oven to 375F (190C).
  2. Whisk the eggs and yogurt together well. Add the cheese and whisk until blended. Add in the bacon, spinach, smoked paprika, salt, and pepper and mix well – as spoon or whisk may be used here.
  3. Fill the muffin slots with the quiche mix.
  4. Bake for 25 minutes or until the centers are baked through and there’s light browning on the tops.

Here is what I specifically used for this recipe: silpat muffin mold (no liner needed), kasseri cheese (small dice), turkey bacon, fresh spinach, and frontier co-op smoked paprika.

Credit: MyUCandMe.com


Chicken Nuggets (Banana, SCD)

I found a chicken nugget recipe online that uses sweet potatoes, but I cannot have those nor many of the replacements one might use in their place. So, I opted to go with bananas in this recipe. These are great with honey mustard or ketchup.

Untitled

Chicken Nuggets (Banana, SCD)

  • Servings: 30
  • Difficulty: Easy
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Ingredients

  • 2 cups sliced bananas (~3 bananas)
  • 1 egg yolk, large
  • – 2 tbsp coconut oil
  • 4 tbsp coconut flour
  • 1 tbsp cashew flour (or other nut flour)
  • 2 tbsp minced onion, dried
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper

Directions

  1. Preheat the oven to 400F. Line baking sheets with parchment paper.
  2. Mix all but the ground chicken together well. Mix in the ground chicken using your hands until thoroughly incorporated.
  3. Using two tablespoons, portion out ~1 tbsp of the mixture for each nugget. Lay out on the baking sheet and use the spoons to shape/flatten into a nugget.
  4. Bake for 25 minutes or until the internal temperate is over 165F. Remove from the oven and cool for a few minutes before serving.

**A variety of squash, such as pumpkin or butternut, can be subbed 1:1 to replace the bananas. I intend to attempt using celeriac/celery root to replace the banana down the road. If you sub the banana with any of the aforementioned items, I suggest reducing the coconut flour to 2 tbsp and omitting the nut flour.

Credit: MyUCandMe.com