Paleo Lemon Macaroons

 

Paleo Lemon Macaroons
Serves 8
These paleo lemon macaroons are filled with bright lemon zest and lemon juice then dipped in dark chocolate for a delicious spring treat.
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
260 calories
16 g
1 g
22 g
3 g
17 g
53 g
43 g
9 g
0 g
2 g
Nutrition Facts
Serving Size
53g
Servings
8
Amount Per Serving
Calories 260
Calories from Fat 184
% Daily Value *
Total Fat 22g
33%
Saturated Fat 17g
86%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 43mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 5g
20%
Sugars 9g
Protein 3g
Vitamin A
0%
Vitamin C
4%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 egg whites, room temperature
  2. 2 tablespoons maple syrup
  3. pinch kosher salt
  4. 1/2 teaspoon vanilla extract
  5. 1 tablespoon lemon juice (or 1/4 teaspoon lemon extract)
  6. zest of 1 lemon
  7. 2 cups unsweetened coconut flakes/shredded coconut
For the chocolate dip
  1. 1/2 cup dark chocolate chips (These Enjoy Life chocolate chips are pretty much your best option, though not technically paleo. If you're strict paleo, don't dip in chocolate. But that would be sad.)
  2. 1/2 tablespoon coconut oil
  3. zest of 1/2 a lemon
Instructions
  1. 1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. 2. Combine the egg whites, maple syrup and salt in a large bowl. Beat with a handheld mixer (alternatively, do this in a stand mixer fitted with the whisk attachment) until soft peaks form, about 2 minutes.
  3. 3. Add the extract and lemon juice and beat again until just incorporated.
  4. 4. Fold in the coconut and lemon zest until fully combined.
  5. 5. Scoop about 1 1/2 tablespoons of the mixture and roll into a loose ball then place on the baking sheet.
  6. 6. Bake for 10-12 minutes until the edges start to turn golden brown.
  7. 7. Remove from oven and let cool completely.
  8. 8. While the macaroons cool, make the chocolate dip by combining the chocolate and coconut oil in a small bowl. Heat until melted and stir together until smooth.
  9. 9. Dip the macaroons in the chocolate then sprinkle with the lemon zest.
  10. 10. Let the chocolate set for about 1 hour.
beta
calories
260
fat
22g
protein
3g
carbs
16g
more
Adapted from Running to the Kitichen
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Thai Quinoa Meatballs

 

 

Thai Quinoa Meatballs
Serves 6
Submitted by Ruth Ann
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
343 calories
39 g
0 g
17 g
14 g
2 g
193 g
574 g
10 g
0 g
12 g
Nutrition Facts
Serving Size
193g
Servings
6
Amount Per Serving
Calories 343
Calories from Fat 139
% Daily Value *
Total Fat 17g
25%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 574mg
24%
Total Carbohydrates 39g
13%
Dietary Fiber 6g
23%
Sugars 10g
Protein 14g
Vitamin A
284%
Vitamin C
11%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (15-ounce) can chickpeas, drained and rinsed
  2. 1/2 cup cooked quinoa
  3. 2 tablespoons coconut sugar
  4. 2 tablespoons creamy peanut butter
  5. 2 tablespoons tamari
  6. 1/4 cup fresh finely chopped cilantro
  7. 1/4 cup finely chopped green onion
  8. 1 teaspoon chili garlic sauce
  9. large pinch of salt (omit if using salted peanut butter)
  10. 3/4 cup crushed roasted peanuts, plus more for topping
For Serving
  1. 6-8 large carrots, peeled and thinly sliced
  2. Peanut Sauce (see notes)
  3. fresh cilantro
  4. lime juice
Instructions
  1. 1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Pat dry the drained and rinsed chickpeas with a paper towel then arrange them on the baking sheet. Bake in the oven for 12 minutes to dehydrate, then set aside to cool.
  2. 2. Transfer the cooled chickpeas to the bowl of a food processor and pulse on low to pulverize. Alternatively, you can mash them with a fork. Lightly grease the lined baking sheet then set aside to use later.
  3. 3. Add the chickpea mixture along with the remaining ingredients to a large bowl and stir to combine. Taste and adjust seasonings as needed. Add more crushed peanuts if the mixture is too wet. This will depend on how moist the quinoa is or how oily the peanut butter is.
  4. 4. Scoop out a heaping tablespoon of the mixture at a time and use your hands to roll it into balls. Coat the balls in the crushed peanuts then arrange them on the lightly greased baking sheet. Bake for 15 minutes, then gently turn/flip them and bake for another 10-15 minutes. The longer they cook, the firmer they will get. Allow to cool at least 10 minutes.
  5. 5. Serve the meatballs over carrot noodles with peanut sauce, fresh cilantro, and lime juice. Store leftovers in an airtight container for up to 3 days.
Notes
  1. To make the Peanut Sauce combine 1/2 cup creamy peanut butter, 2 tablespoons tamari, 2 tablespoons coconut sugar, 1 teaspoon chili garlic sauce and juice of 1 lime in a small bowl. Whisk in 4 tablespoons (or more) hot water to thin, as needed.
beta
calories
343
fat
17g
protein
14g
carbs
39g
more
Adapted from From Everyday Cooking by Dana Schultz
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Pasta Salad

 

Pasta Salad
Serves 10
Easy summer pasta side dish.
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206 calories
7 g
5 g
19 g
1 g
3 g
71 g
195 g
2 g
0 g
16 g
Nutrition Facts
Serving Size
71g
Servings
10
Amount Per Serving
Calories 206
Calories from Fat 170
% Daily Value *
Total Fat 19g
30%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 5mg
2%
Sodium 195mg
8%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
3%
Sugars 2g
Protein 1g
Vitamin A
3%
Vitamin C
10%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Sliced zucchini
  2. Sliced yellow squash
  3. cherry tomatoes
  4. sliced black olives
  5. 2 minced cloves of garlic
  6. Farfalle pasta bows
Dressing
  1. 1/2 C OD diet mayo
  2. 1/2 C olive oil
  3. 1/4 C red wine vinegar
  4. 1 clove minced garlic
  5. 1 Tbsp sugar
  6. 1/2 tsp salt
  7. 1/2 tsp pepper
  8. 1/4 tsp dried oregano
  9. 1/4 tsp dried basil
Instructions
  1. Cook pasta bows according to package directions
  2. Mix dressing ingredients until smooth with whisk, may half to whisk more if too thick.
  3. Pour over pasta bows and chill.
Notes
  1. Wide variety of other ingredients may be added to salad depending upon what you have in your frig and your taste preferences!
beta
calories
206
fat
19g
protein
1g
carbs
7g
more
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Edamame Salad

Edamame Salad
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631 calories
53 g
0 g
29 g
50 g
1 g
648 g
1873 g
17 g
0 g
6 g
Nutrition Facts
Serving Size
648g
Amount Per Serving
Calories 631
Calories from Fat 242
% Daily Value *
Total Fat 29g
44%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1873mg
78%
Total Carbohydrates 53g
18%
Dietary Fiber 25g
100%
Sugars 17g
Protein 50g
Vitamin A
217%
Vitamin C
91%
Calcium
32%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb. edamame
  2. 1 pkg. grated carrots
  3. 1/2 diced red onion
  4. 1/2 bunch chopped cilantro
Dressing
  1. 2 Tbsp soy sauce
  2. 2 Tbsp rice wine vinegar
  3. 1 1/2 tsp. sesame oil
beta
calories
631
fat
29g
protein
50g
carbs
53g
more
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Quinoa Salad

Quinoa Salad
Serves 10
Colorful grain and bean side dish.
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204 calories
36 g
0 g
3 g
8 g
0 g
139 g
23 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
139g
Servings
10
Amount Per Serving
Calories 204
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 23mg
1%
Total Carbohydrates 36g
12%
Dietary Fiber 5g
19%
Sugars 2g
Protein 8g
Vitamin A
15%
Vitamin C
20%
Calcium
3%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups Quinoa, cooked
  2. 6-8 fresh tomatoes, diced
  3. 1 bundle cilantro, chopped
  4. 1 bundle green onions, chopped
  5. 2 cans black beans, rinsed
  6. Lite balsamic Newman's Own Dressing
  7. garlic salt to taste
Instructions
  1. Mix all ingredients together and chill until serving.
beta
calories
204
fat
3g
protein
8g
carbs
36g
more
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Bagels

 

 

OMG Bagels
Serves 6
Royanne brought these to our "all things cauliflower" class and we just couldn't believe what a great (and non-cauliflowerish) bagel these are.
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Prep Time
15 min
Cook Time
18 min
Total Time
30 min
Prep Time
15 min
Cook Time
18 min
Total Time
30 min
62 calories
5 g
62 g
3 g
3 g
1 g
67 g
234 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
67g
Servings
6
Amount Per Serving
Calories 62
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 62mg
21%
Sodium 234mg
10%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 1g
Protein 3g
Vitamin A
2%
Vitamin C
35%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
  2. 3 tablespoons almond flour (I used Bob’s Red Mill)
  3. 1 tablespoon coconut flour (I used Nutiva)
  4. 2 free-range organic eggs at room temperature
  5. ½ teaspoon garlic powder
  6. ½ teaspoon fine sea salt
  7. ¼ teaspoon baking powder
  8. Pinch of ground black pepper
  9. Poppy seeds, sesame seeds, minced garlic or minced onion for topping
Instructions
  1. Preheat oven to 400 degrees.
  2. In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
  3. In a large bowl combine 3 cups of cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.
  4. Refrigerate the cauliflower mixture for 5 minutes - this will allow the almond flour and coconut flour to soak up some of the moisture.
  5. Take out the fridge and give it another good stir.
  6. Line a baking sheet with parchment paper and lightly grease with olive oil.
  7. Using your hands form 4 even sized buns (squeezing the mixture so it holds together) and lay onto the lined baking sheet.
  8. Sprinkle toppings and lightly press them into the top. With the handle of a spoon/fork/knife the making a big hole in the middle of each bun.
  9. Bake in the oven for about 16 to 18 minutes, or until it reaches a bread-like consistency.
  10. Turn on the broiler on high, and broil for further 2 to 3 minutes until the top is golden.
  11. Remove from the oven and let cool completely on a rack before peeling them off the parchment paper.
beta
calories
62
fat
3g
protein
3g
carbs
5g
more
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Peach & Cherry Crumble

Eggface No Sugar Added Peach Cherry Crumble Crumbs 4

Peach & Cherry Crumble
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
210 calories
32 g
8 g
9 g
4 g
2 g
135 g
5 g
17 g
0 g
5 g
Nutrition Facts
Serving Size
135g
Servings
4
Amount Per Serving
Calories 210
Calories from Fat 75
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 8mg
3%
Sodium 5mg
0%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
12%
Sugars 17g
Protein 4g
Vitamin A
8%
Vitamin C
9%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Fresh Peaches, peeled and sliced
  2. 12 Frozen Cherries (no need to defrost)
  3. Topping
  4. 1/3 cup Almond Meal (storebought or make your own with a coffee grinder and almonds)
  5. 1/3 cup Oatmeal (dry, rolled oats)
  6. 1 teaspoon Cinnamon
  7. 2 Tablespoons Sugar Free Torani Syrup (any flavor will do)
  8. 1 Tablespoon Almond Butter
  9. 1 Tablespoon Cold Butter
Instructions
  1. *Peel and slice peaches and place an equal amount in each of the 4-4 oz. ramekins. Add 3 cherries in each. Set aside. Mix topping ingredients together till clumps form. Sprinkle clumps of the topping equally over each ramekin of fruit. Bake at 350 for 30 minutes or until golden.
  2. *You can eat them warm but I prefer them chilled with a squirt of No Sugar Added Homemade Whipped Cream and a teaspoon of Sugar Free Caramel Sauce (Smuckers) drizzled on top. On hot days they are great with a scoop of Protein Ice Cream. I have been known to eat a leftover one for breakfast with a dollop of Greek yogurt.
Notes
  1. Ground blanched almonds are what you see in the stores as Almond Flour. Ground almonds with skins is called Almond Meal. They are interchangeable in most recipes.
beta
calories
210
fat
9g
protein
4g
carbs
32g
more
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Tuscan White Bean Dip

 

Tuscan White Bean Dip
Serves 10
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
123 calories
14 g
0 g
6 g
5 g
1 g
78 g
19 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
78g
Servings
10
Amount Per Serving
Calories 123
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
13%
Sugars 0g
Protein 5g
Vitamin A
0%
Vitamin C
3%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¼ cup olive oil
  2. 1 medium onion, diced
  3. 4 garlic cloves, sliced
  4. 1 teaspoon fresh chopped rosemary, or ½ teaspoon dried
  5. Two 15-ounce cans cannellini beans, or great northern beans, rinsed and drained
  6. 1 tablespoon red wine or cider vinegar
  7. ¼ teaspoon crushed red pepper
  8. Kosher salt (use kosher salt in the kitchen as the flakes have great flavor)
  9. Freshly ground black pepper
Instructions
  1. Heat 1 tablespoon olive oil in a small skillet over medium low heat. Slowly cook the onions and garlic for 5 to 6 minutes until soft, stirring constantly. Add the rosemary and cook an additional minute. In a food processor, blend the cannellini beans, sautéed onion mixture, vinegar, red pepper, and ½ teaspoon salt until smooth. Slowly add the remaining olive oil. Add additional salt and lots of black pepper to taste.
  2. Transfer to covered bowl and chill to allow flavors to blend. Bring the dip to room temperature before serving – about twenty minutes - so the flavors of the ingredients come out.
  3. This dip is also crazy delicious when baked in a medium oven proof dish at 325 degrees F for 20 to 30 minutes, until bubbling around the edges.
Notes
  1. Use fresh sprigs of rosemary to garnish this zesty combination of delicate cannellini beans, herbs and spices. Serve with assorted Crostini toasts.
beta
calories
123
fat
6g
protein
5g
carbs
14g
more
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