Carla’s Meatballs

Carla's Meatballs
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Carla's Meatballs
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Ingredients
Servings:
Instructions
  1. Preheat oven to 450 degrees. Blend all ingredients together in a large bowl. Roll into 1 ½" balls. Bake on a baking sheet for 15-20 minutes or until firm and cooked through. Remove and add to a slow cooker with your favorite BBQ sauce or serve with a red sauce over pasta. ENJOY!
Recipe Notes

Recipe Courtesy of Carla Cohen

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Gluten-Free Espresso Sea Salt Brownies

Gluten-Free Espresso Sea Salt Brownies
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Gluten-Free Espresso Sea Salt Brownies
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Instructions
  1. Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat. Whisk the chocolate mixture in a bowl with palm sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Add the espresso. Stir in the flour and salt until just combined. Pour into a 9-inch square baking dish that has been sprayed with non-stick spray and bake for 25 minutes. Serve with vanilla ice cream or gelato.
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Spring Vegetable Risotto

vegetable risotto
Spring Vegetable Risotto
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vegetable risotto
Spring Vegetable Risotto
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Instructions
  1. Preheat the oven to 400 degrees F. Trim the woody ends of the asparagus and break the remaining stalks into 2-3 pieces. Toss with the olive oil and salt to taste. Lay in a baking dish and roast, tossing occasionally, about 20 minutes. Meanwhile, heat 1 tablespoon of the butter in a large saucepan with high sides over medium heat. Add the peeled, smashed clove of garlic. Cook, stirring occasionally, until the garlic begins to turn golden. Remove and discard. Add the peas and salt to taste. Cook 2-3 minutes, until the peas are just cooked through. Use a skimmer to remove the peas, leaving the butter behind. Set to the side. Add the shallots to the butter remaining in the pan. Cook, stirring occasionally, until translucent. Add the rice and cook until translucent. Deglaze the pan with the white wine, cooked asparagus and their juices, as well as the reserved peas to the risotto. Stir to combine. Cover the pot and set aside. In a frying pan, heat the oil and crack 4 eggs. Season with salt and pepper. Cook until the white is cooked through, about 4 minutes, or until your preferred doneness. Add the reserved butter, Parmesan and basil to the risotto. Season to taste with salt and pepper. Serve immediately in soup plates, topped with an egg.
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Power Protein Pancakes

Gluten free pancakes Power Protein
Power Protein Pancakes
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Servings
8-10 pancakes
Servings
8-10 pancakes
Gluten free pancakes Power Protein
Power Protein Pancakes
Print Recipe
Servings
8-10 pancakes
Servings
8-10 pancakes
Ingredients
Servings: pancakes
Instructions
  1. Beat eggs. Add almond butter, bananas, honey, and cinnamon and blend. Add melted butter and vanilla and mix well. Mix in flour and flax seed. Heat skillet to medium heat and add coconut oil. Pour 2-3 tablespoons of batter for each pancake. Cook 2-3 minutes on each side (or until golden brown). Top with butter and raw honey or maple syrup.
Recipe Notes

Recipe Courtesy of Carla Cohen

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