Best Food Recipes

Ingredients:

2 cups cooked chicken, cubed 

Small onion, chopped

1 cup carrots, chopped

2 cups potatoes, cubed

1 can green peas, drained

1 can corn, drained

6 tbsp. butter or margarine

1/2 to 1 cup flour (see note below)

2 tbsp. chicken bouillon, ground up

2 cups chicken broth

4 cups of milk

1/2 tsp. pepper

1/4 tsp. garlic salt

Puff pastry dough 

Method:

 Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.

 Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.

 In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.

Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.

Ingredients:

1 graham cracker crust (either homemade or already prepared)

8 ounces cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon almond extract

1 (14.5oz) can cherry pie filling, chilled

Method:

In a bowl, using an electric mixer, mix cream cheese and milk together, add the lemon juice and almond extract and beat until creamy and smooth.

Pour into pie crust.

Refrigerate until set, 1-2 hours, on a lower shelf in your fridge.

Top with cherries before serving.

Ingredients:

3 large eggs

3/4 c light corn syrup

1/2 c granulated sugar

3 Tbsp dark brown sugar

3 Tbsp orange juice

pinch of salt

2 Tbsp melted butter

1 tsp grated orange peel

1 1/2 c chopped pecans

2/3 c flaked coconut

1 9" unbaked pie crust

Method:

 In a large bowl, beat the first 8 ingredients until well blended...Stir in the pecans and coconut.

 Pour into the unbaked pie shell. Bake at 350 degrees for 50 to 60 minutes..During the last 15 minutes, cover the edges of the crust with foil if it appears to be getting too brown. Remove from oven and leave on rack until cool.

Ingredients:

Crust:

2 cups blanched almond flour

1/2 cup arrowroot flour

2 teaspoons gluten-free baking powder

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup coconut oil, melted

2 eggs

Sauce

14 ounces crushed, fire-roasted tomatoes

6 ounces tomato paste

1 clove garlic, pressed

2 tablespoons finely minced onion

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper to taste

Toppings

1/2 cup buffalo mozzarella

1 medium tomato, thinly sliced

10 basil leaves

Method:

Preheat your oven to 325 degrees Fahrenheit (163 Celsius)

In a large mixing bowl, combine your almond flour, arrowroot flour, baking powder, salt, black pepper, oregano, basil, marjoram, garlic powder, onion powder, coconut oil, and eggs

Mix thoroughly until a dough forms

Roll the dough into a ball, and place it on a parchment-lined baking sheet

Flatten the dough to a consistent thickness of 1/4-inch, forming it into a rectangle or circle

Bake the dough for 20 minutes or until it becomes a firm crust

While the crust is baking, make the sauce

In a medium saucepan, heat the fire-roasted tomatoes and tomato paste over medium heat

Add the pressed garlic, minced onion, oregano, basil, salt and pepper

Stir to combine, and let the sauce simmer while the crust is cooking

When the crust is done, smooth a small portion of the sauce on the pizza, using more of less depending on your preference

Less sauce will yield a more crispy pizza, and more sauce will yield a softer pizza. Be careful, however, as too much sauce will make it impossible to pick up the pieces

Add the mozzarella, tomato, and basil toppings on top of the sauce and bake the pizza for an additional 20 minutes

Turn up the heat to 400 degrees fahrenheit (205 Celsius) after 20 minutes, and cook for a final 5 minutes.

Ingredients:

1 cup frozen pineapple

1 fresh and ripe pear

½ cup unsweetened vanilla almond milk

1 cucumber (peeled and cored)

2 cups kale

½ teaspoon of chia seeds

Directions:

Place all ingredients in blender (except chia seeds).

Blend for about 1-2 minutes, until all ingredients have been blended well.

Pour in favorite glass and top with chia seeds.

Ingredients:

3 broccoli florets (remove the stems and use only the florets; try to make all florets a bit small and also the same size)

¾ purple onion (cubed)

¾ cups slivered almonds

1 ½ cups purple grapes (halved)

10 strips uncured bacon (cooked and diced)

1/3 cup organic raisins

1 cup Paleo Mayo

¼ cup fresh squeezed lemon juice

Sea salt (to taste)

Black pepper (to taste)

Method:

Prep all of your ingredients ahead of time.

Add Paleo Mayo and lemon juice to your small mixing bowl, and using a whisk, combine both ingredients well. Set aside.

Toss broccoli florets, onion, grapes and almonds in your Tupperware bowl. Using your wooden spoon, mix them all together.

Incorporate bacon bits and raisins to the mixture.

Now your salad is ready for it’s dressing. Add the Mayo-Lemon mixture to your salad and mix it well, making sure everything is covered by it.