Tag: dairy free

Sweet & Smoky Brussel Sprouts

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6-8 cups brussel sprouts, cleaned, sliced in half or into thirds depending on size 
1 tbsp smoky paprika
1 tsp sea salt 
Fresh ground pepper
3 tbsp extra virgin olive oil 
2 tbsp silan (date syrup)
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Preheat oven to 400°F. 
Mix together smoky paprika, sea salt, pepper and olive oil. Spread over sprouts and divide into 2 baking sheets. 
Bake for 15-20 minutes. 
Remove from oven, drizzle on silan and return to oven on broil for 1-2 minutes (each baking sheet separately). Watch carefully to make sure it doesn’t burn 

Doda Pnina’s Nut and Raisin Chocolate Bites

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I was at a close friend’s house for Shabbat and her mother, who lovingly tell my kids to call her Doda Pnina, made this absolutely delicious chocolate. I decided to try to duplicate it and it was a big hit! I don’t have an exact recipe (the ~ are rough estimates) but think you can manage to replicate it too. .
Ingredients:
1 bag semisweet chocolate chips ~ 2 cups nuts (I used almonds and pecans), pulsed in a processor into
~ 1 cup raisins or chopped dates .
Directions:
Measure a piece of parchment paper to fit in a small metal baking pan, approximately 7×7 inches. 
Place a small pot of water on a burner and slowly warm. Top with a heat safe dish and put chocolate chips inside. Allow chocolate to melt but don’t let them get wet! 
Mix nuts and raisins or dates into chocolate. 
Pour into prepared pan. 
Place in fridge until it hardens. 
Remove from fridge and from pan. Cut into bite sized pieces. 
Stores well in fridge or freezer.

Chili Lime Slaw

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Dressing:
1 tbsp @traderjoes chili lime seasoning or tagin seasoning
2 tbsp honey
1 cup extra virgin olive oil
Juice of 2 limes
1 clove garlic
Freshly ground pepper .
Salad:
Slaw mixtures – I use a mixture of white cabbage, purple cabbage, grated carrots and kale slaw
Dried blueberries or craisins
Pomegranate seeds
@shneidersusa French fried onions (put on after you dress the salad)
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The salad can be dressed in advance, but don’t use too much dressing so it doesn’t get soggy. You can add more if necessary.

Dill Maple Dijon Sheet Pan Salmon and Vegetables

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1 salmon fillet, large enough for 2 people 
4 tbsp extra virgin olive oil, divided 
2 tbsp Dijon
1 tbsp maple syrup 
3 tbsp dill
Zest 1 lemon
1 tsp old bay seasoning 
Freshly ground pepper 
1 small sweet potato, cubed very small
1/2 small head of cauliflower, cut into very small florets 
Handful of cherry tomatoes
Handful of chopped purple cabbage 
1/2 small fennel bulb, sliced (omit if you don’t like fennel but it’s so yummy roasted – worth trying)
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Preheat oven to 400°F. 
Mix together 2 tbsp oil, Dijon, maple syrup, lemon zest, dill, pepper and old bay seasoning. 
On a large baking sheet, place salmon in the middles, surrounded by all the vegetables (in a single later). Spread some of mixture onto salmon. 
Mix remaining 2 tbsp of oil into sauce and spread over vegetables, mixing with a gloved hand to coat. 
Bake for 20 minutes.

Apple Strudel Baklava

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3/4 cup mixed pecans and pistachios, chopped into small pieces 
1/4 cup brown sugar
1/2 cup silan, divided 
1/4 cup honey 
1 tsp cinnamon
3 apples, peeled, cored and chopped into tiny pieces 
16 sheets phyllo dough 
1/2 cup coconut oil, melted
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Preheat oven to 350°F. 
In a bowl, mix together pecans, pistachios, brown sugar, 1/4 cup silan, honey, cinnamon and apples. .
Cut your phyllo sheets to the size of your pan. I used a 9×9 square pan. Keep phyllo covered with damp towel when not in use. .
Brush the bottom of the pan with coconut oil. Layer 1 sheet of phyllo and brush with coconut oil. Layer 2 more sheets of phyllo, brushing with oil after each one. 
Spread 1/3 of apple nut mixture onto phyllo. .
Layer 3 more sheets of phyllo and brush coconut oil after each layer. 
Spread 1/3 of apple nut mixture onto phyllo. 
Repeat. 
Top with 4 phyllo sheets, with brushed coconut oil after each layer. .
Cut 4 or 5 parallel lines through the baklava. Then cut lines on a diagonal. This will form a diamond shape. .
Bake for about 45 minutes, until the top is nice and golden. 
Immediately, pour remaining silan over the baklava. 
Allow to cool completely before serving or covering. 

Salted chocolate nut cranberry clusters

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10 oz semi sweet chocolate
1 cup @kelloggscanada special k nourish cereal with almond, coconut and cranberries
1/4 cup craisins
1/4 cup chopped pecans
Sea salt .
Place chocolate in a heat-safe bowl over a pot with an inch of water inside it. Turn on burner on medium heat. This will allow chocolate to melt. Do not let chocolate get wet!
Once melted, mix in cereal, craisins and pecans.
Take individual spoonfuls of mixture and place each in a cluster on a parchment-lined baking sheet.
Top with a sprinkle of sea salt.
Refrigerate until it hardens.

Blueberry Poppyseed Cake

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This recipe is inspired by my Aunt’s delicious blueberry cake recipe. .
Ingredients:
4 eggs 
1.5 cups sugar
1 cup grapeseed oil
1/2 cup almond milk
2 tsp vanilla 
2.5 c flour 
4 tsp baking powder 
3 tbsp poppyseeds 
2 pint blueberries 
1/3 cup flour 
4 tbsp brown sugar
1 tsp cinnamon
1/2 cup chopped pecans .
Directions:
Preheat oven to 350°F. 
Mix together eggs, sugar, oil, almond milk and vanilla. 
Mix together 2.5 cups flour and baking powder. 
Add flour mixture to wet ingredients. 
Mix in poppyseeds. 
Mix blueberries with 1/3 cup flour and mix into batter. 
In a separate bowl, mix together pecans, cinnamon and brown sugar. 
In a greased and floured bundt pan, add half of pecan mixture and spread at the bottom of bowl. 
Pour in half of batter. 
Sprinkle on remaining pecans and top with the rest of the batter. 
Bake for about 60 minutes.

Sundried tomato and olive pesto salmon, potatoes and green beans –

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I whipped this recipe up in 2 minutes and dinner was on the table 20 minutes later. What took the longest was going to the garden to get my basil. If you have time, I would suggest starting off by roasting the potatoes on their own and then adding the rest of the ingredients. .
Ingredients:
Salmon, skin removed for 2 
Handful of baby potatoes, cut into eighths 
Handful of green beans 
Baby tomatoes 
1-2 tbsp French fried onions (optional)


Pesto:
Small handful basil
1-2 sundried tomatoes (in oil)
5 manzanilla olives 
1 clove garlic 
1/4 cup olive oil
Pepper 
1 tbsp pine nuts or pecans


Directions:
Preheat oven to 400°F. 
Blend ingredients for pesto in a food processor. Alternatively, use store bought pesto and blend in sundried tomatoes and olives. 
If you have time, place potatoes on baking sheet, coat with mixture and bake for about 10 minutes. (If not, just place everything on the baking sheet at the same time.)
Next add the salmon, green beans and tomatoes to the baking dish, coat with pesto, sprinkle French fried onions on top. 
Bake for about 20 minutes depending on thickness of salmon. 
Enjoy!

Homemade Almond Pecan Butter

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Why make homemade nut butter when you can just buy it in the store? 
A – it’s sooo much yummier 
B – you know what you’re putting into it 
C – you can add whatever flavors you’d like. .
Don’t get me wrong, I buy nut butters in store frequently. But here’s a ridiculously easy recipe if you want to try!
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1 cup almonds
1 cup pecans 
1 tbsp coconut (optional)
1 tsp cinnamon
1-2 tbsp chia seeds
1 tsp sea salt .
Preheat oven to 350°. Roast nuts on baking sheet for about 10 minutes – DO NOT LET THEM BURN (so watch carefully). They should be a deeper brown and be crackling a bit when you remove from the oven. 
Once cooled, blend in food processor. I used my regular kitchen aid- make sure to use a spatula to push down the crushed nuts on the sides. At this point add remaining ingredients. Process until nice and smooth. 
Enjoy! This was delicious topped with blueberries as pictured.

Silan Dijon Roasted Carrots

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1 tbsp Dijon mustard
1 tbsp silan (date syrup)
1 clove garlic, minced
3 tbsp extra virgin olive oil 
Approximately 2 lbs thin carrots (preferably rainbow carrots), washed and peeled .
Mix together mustard, silan, garlic and extra virgin olive oil. Coat carrots with mustard mixture. 
Lay flat on a parchment lined baking sheet. 
Bake at 375° for 40 minutes.