{Copycat} Macaroni Grill Rosemary Bread

Ingredients:

1 tbsp dry yeast
1 tbsp sugar
1 cup warm water
2 1/2 -3 cups all-purpose flour
1 tsp salt
2 tbsp fresh chopped rosemary or 2 tsp dry rosemary
1 tbsp oil, olive oil or canola
nonstick cooking spray
2 tbsp butter, melted
coarse salt

Directions:

• Combine yeast, sugar and warm water in a large mixing bowl. Allow to sit for 5-10 minutes or until frothy.
• mix in salt 1/2 of the rosemary and 2 1/4 cups flour (you can do this by hand or with a mixer fitted with a bread hook)
• Mix/ knead until dough is smooth and elastic about 8-10 minutes by hand or 3-5 minutes in a mixer…you may need to add more flour, It takes about 2 3/4 cup – 3 cups for me when I make it. Add a little at a time and try not to exceed 3 cups.
• In a large glass or plastic bowl, place oil and use your hand or a paper towel to coat the inside of the bowl with the oil. Divide dough into two pieces and shape each one into a circle place both circles (side by side) in the oiled bowl, cover and place in warm area. Allow to rise until doublesd. Approx 30-40 minutes.
• Preheat oven to 450 degrees
• Spray baking sheet with cooking spray, shape dough into two small round loaves and place each one on the cooking sheet 4-5 inches apart. Use fingers to push down and leave small wells where the butter can gather.
• Using a pastry brush, brush butter evenly over the two loaves
• Sprinkle each loaf with remaining rosemary and about 1/4- 1/2 tsp of coarse salt per loaf.
• Bake at 450 for 18-23 minutes or until golden brown.
• Serve warm with dipping sauce (recipe to follow) you can slice it or just rip off pieces.

Dipping Sauce:

Combine equal parts balsamic vinegar and olive oil, add some fresh cracked pepper and coarse salt if desired.

Enjoy!

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Creamy Dill Dressing (dairy free)

•  cup paleo mayonnaise homemade for whole30
• 1/2 cup fresh parsley
• 1/4 cup lemon juice
• 3-4 large cloves garlic
• 2 tablespoons fresh dill
• 1 teaspoon lemon zest
• 1/2 teaspoon sea salt
• fresh cracked pepper to taste

Clean Ranch Dressing

Recipe and picture from: @ashleysfreshfix

1 cup clean mayo (recipe below) 
1/2 cup canned coconut milk 1/2 tsp onion powder

INGREDIENTS

1 tsp garlic powder 1 tsp fresh dill 1/2 tsp sea salt

DIRECTIONS

Mix all ingredients together, refrigerate for 30 minutes

 

Homemade Mayo

Recipe and picture from: Instagram @ashleysfreshfix

INGREDIENTS:

1 room temp egg 
1/2 fresh lemon juice 
1/2 tsp sea salt
1/2 tsp dry mustard
1 cup avocado oil

DIRECTIONS: 
Break egg first, add lemon juice, salt & mustard directly on top of the egg and use an immersion blender to mix it up
 Slowly add the avocado oil, slow is key! The slower, the better
Take about 3 minutes to get it to the desired consistency

• Optional: With hand held immersion blender, places all ingredients in upright jar, and blend for 1 minute
  

1/2 tsp dry mustard 1 cup avocado oil 

Walnut taco meat

You can use is for tacos or as a taco salad. I haven't made the cashew "sour cream"  I made a dairy free ranch dressing. 

Recipe from: http://www.eatingvibrantly.com/raw-taco-salad/

Source: Nikki, Eating Vibrantly

Diets: Raw, vegan, dairy-free, gluten-free, soy-free

Makes: 1 serve

 

Ingredients

Walnut Taco Meat (4 serves)

• 1 cup (150g) walnuts
• ½ packed cup (50g) sun-dried tomatoes, soaked 2-8h and drained
• ½ tsp cumin
• ¼ tsp garlic powder
• ⅛-1/4 tsp salt (adjust to taste)
• pinch chili (or more if you like it hot)
• pinch cayenne pepper

Cashew Sour Cream (12 serves)

• 1 cup (140g) cashews, soaked 1-2h (soaking optional)
• scant ¼ cup (55g) lemon juice
• ¼ tsp salt
• ⅓ cup (85g) water
• ⅔ cup (95g) ice

Salad (1 serve)

• 2 cups rocket (arugula)
• ¼ cup Walnut Taco Meat (see above)
• ½ avocado
• 1 med tomato
• 1 tbsp Cashew Sour Cream (see above)
• 1 tbsp spring onion, sliced

Method

1. Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.
2. Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.
3. Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.
4. Assemble salad ingredients in a large bowl (one per person), serve and eat.

No Dairy ‘Cheese’ Dip Made From Cashews

A Healthy & Delicious “Cheese” 

Dip Made From Cashews

Recipe from: http://www.amynewnostalgia.com/a-healthy-delicious-cheese-dip-made-from-cashews/

We have had to remove cheese from our diet due to allergies. This is a recipe I make when I want cheese. It's yummy and full of protein. Enjoy! 

1/2 cup raw cashews

4 tbsp nutritional yeast (adds a great ‘cheesy’ flavor and Vit B-12!)

1 tsp onion powder

1 tsp salt

1 1/3 cups plant-based milk (I use almond)

1 tsp lemon juice

1/2 cup sun dried tomatoes in oil

1 tsp cumin

1/2 tsp black pepper

a dash of cayenne pepper

Instructions:

Combine all ingredients in a food processor and process until smooth and creamy.

Transfer to a sauce pan and cook over medium heat, stirring occasionally and allowing the flavors to mesh, about 8 minutes.

Flourless Double Chocolate Peanut Butter Mini Blender Muffins

I made this recipe because it's sugar, flour and  gluten free for my moms birthday. Use enjoy life chocolate chips so that it is dairy free too!! Found it on Pinterest at http://www.averiecooks.com/2014/05/flourless-double-chocolate-peanut-butter-mini-blender-muffins.html

Yield: 17 mini muffins

Prep Time: 5 minutes

Cook Time: 8 to 12 minutes, or until done - see below

Total Time: about 30 minutes, for cooling

Ingredients:

1 medium/large ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate)
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops

Directions:

1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside.
2. To the canister of a blender, add first 8 ingredients, through optional salt, and blend on high speed until smooth and creamy, about 1 minute.
3. Add heaping 1/2 cup chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
4. Using a tablespoon or small cookie scoop, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
5. Sprinkle each muffin with a generous pinch of chocolate chips.
6. Bake for 8 to 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. That's a large range with baking time and I find with medium bananas, there's less batter, the cavities are less full, and 8-9 minutes is about right. With a larger banana or slightly more batter in each muffin cavity, 11-12 minutes is right. For these, I used a large banana and baked 11:30. Due to the mini size and oven variance, watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. It's normal for muffin tops to be quite domed in oven but flatten as they cool. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.