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


Farmer’s Cheese Soufflé

Farmer's Cheese Soufflé

  • Servings: 8
  • Difficulty: Easy
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Ingredients

  • 20 oz or 2.5 cups liquid egg whites
  • 2 large eggs
  • 2 cups farmer’s cheese
  • 1.5 tsp salt
  • 1 tbsp rosemary, dried
  • 1.5 tsp smoked paprika

Directions

  1. Add the egg whites, eggs, and cheese to a mixing bowl or large blender cup. Blend until smooth using an immersion blender or regular blender.
  2. Preheat the oven to 350F. Stir the seasoning into the egg and cheese mixture.
  3. Grease an 8×8 baking pan and pour mixture into it.
  4. Bake for 60 minutes. Remove and cool.
  5. If needed, use a knife to pull the edges from the sides of the pan. Cut into 4 equal squares and then 8 equal triangles.

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


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.

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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


Lemon Cardamom Froyo

 

This is such a bright -flavored frozen yogurt. I feel like it would complement fruit pies well – especially blueberry, apple, or even sweet potato. Please let me know how it is, if you make it, by leaving a comment below. Enjoy!

lemoncardfro

Lemon Cardamom Froyo

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

  • 2 cups half & half yogurt
  • 2 small (6″ to 6 7/8″) bananas
  • 1/4 cup honey
  • 1/4 cup coconut cream
  • 2 tsp cardamom, ground
  • 2 tsp vanilla extract
  • 1 tsp lemon oil
  • optional: zest of 1 lemon

Directions

  1. Blend all ingredients together until smooth. If using lemon zest, mix this in before adding to the ice cream maker.
  2. Add to an ice cream maker and wait for the finished froyo.
  3. Serve immediately or freeze for later use.


Credit: MyUCandMe.com

Cherry Yogurt Jello

I am exploring new breakfast ideas and want to make sure I am getting more protein in my diet. Please note that you may use whatever juice you want to use for this recipe. I used the Lakewood Organic brand of cherry juice. My preferred gelatin powder is from Great Lakes. Enjoy!

cherryjello1

Cherry Yogurt Jello

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 1 + 1/2 cups black cherry juice, or juice of choice
  • 1/2 water
  • 2 tbsp unflavored gelatin
  • 2 cups half & half yogurt or dripped whole milk yogurt

Directions

  1. Heat the cherry juice in a small saucepan until it reaches 120 degrees Fahrenheit. Remove from heat.
  2. Add the gelatin to the water and allow to bloom for about a minute. The liquid will solidify.
  3. Pour the cherry juice into the bloomed gelatin and stir until dissolved completely.
  4. When the cherry gelatin mixture cools to under 110 degrees Fahrenheit, add the yogurt and whisk together until no more yogurt lumps exist and everything is liquid.
  5. Pour the gelatin mixture into 6 single serving containers and allow to set in the refridgerator for at least 4 hours.


Credit: MyUCandMe.com