Ingredients: Sweet potatoes Avocado oil Salt (or your seasoning of choice) Directions: Slice your sweet potatoes to desired thickness Toss in avocado oil and salt Place sliced sweet potatoes in a single layer on parchment parchment paper on a rimmed baking sheet Bake for 20 minutes at 425, flipping half way through cooking.
I've been following a gal on Instagram for about a month or so and she occasionally shares clean recipes. Clean Ranch Dressing is one of her most requested recipes so I thought I would share it with you too! Ingredients: 1 cup Clean Mayo 1/2 cup canned coconut milk 1/2 tsp onion powder 1 tsp garlic powder 1 tsp fresh dill 1/2 tsp sea salt
Directions: Mix all ingredients into the Clean Mayo
Want a healthier version of mayo that you can make yourself? Then try this recipe from Amazon Ashley Clean Mayo
Ingredients: 1 room temp egg 1/2 lemon, juice of 1/2 tsp 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 frothier. Take about 2 minutes to get
it to the desired consistency.
My daughter found this recipe through Pinterest, so we thought we'd try them out!
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar,
baking powder, salt, and spices in a large bowl. Using a pastry knife,
fork, or food processor, cut butter into the dry ingredients until
mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl,
whisk together pumpkin, half and half, and egg. Fold wet ingredients
into dry ingredients. Form the dough into a ball.
Pat out dough onto a
lightly floured surface and form it into a 1-inch thick rectangle (about
9 inches long and 3 inches wide). Use a large knife or a pizza cutter
to slice the dough twice through the width, making three equal portions.
Cut those three slices diagonally so that you have 6 triangular slices
of dough. Place on prepared baking sheet.
Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
Creole seasoning ingredients and directions:
2½ tablespoon paprika
2 tablespoon salt
2 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix all ingredients together and store in an airtight container
Rinse and pat dry the shrimp.
In a bowl, add the shrimp and the seasoning. Mix
properly such that all shrimp is covered with seasoning.
Choose a wide shallow pan such that all the shrimp can be cooked in a
Heat the shallow pan with butter on medium heat.
Cook on one side for 2 minutes.
Turn over and cook for another minute until all of the shrimp are pink and seared nicely.
Serve warm and enjoy
I found this recipe on Food Network's website, you can click here or I've copied the recipe below.
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving
Crumble and brown the sausage over
medium-high heat until no longer pink. Reduce the heat to medium-low.
Sprinkle on half the flour and stir so that the sausage soaks it all up,
then add more little by little. Stir it around and cook it for another
minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may
take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper
and continue cooking until very thick and luscious. If it gets too thick
too soon, just splash in another 1/2 cup of milk or more if needed.
Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!
Cook Notes: This recipe can be easily doubled to serve 24.
I found this recipe on Mountain Moma Cooks website. Please note the * next to some of the ingredients as the original recipe from their site was adjusted for high altitude. The adjusted amounts are listed at the bottom of this post.
2 cups all purpose flour
1 1/2 teaspoons baking powder*
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons espresso powder
1/2 cup (1 stick) melted butter
1 cup minus 2 tablespoons granulated sugar*
1 tablespoon pure vanilla extract
1 cup milk
3/4 cup cinnamon chips
Preheat oven to 350F degrees.
Line a standard 12-cup muffin tin with muffin liners.
Combine flour, baking powder, cinnamon, salt and espresso powder in a bowl; set aside.
In a large bowl, mix the melted butter, egg, sugar and vanilla extract using a whisk. Whisk to combine throughly.
Alternate adding the flour mixture and milk, stirring just to combine everything evenly.
Stir in cinnamon chips.
Divide the muffin batter among the muffin tins.
for 22-25 minutes, or until the muffins are lightly browned and cooked
all the way through. Remove muffins from oven and let cool on a baking
*Adjustments for lower altitudes
2 1/4 teaspoons baking powder
1 cup sugar