Recipes from our members

Recipe Box

Salads and Salad Dressings

Carrot-Apple-Jicama Slaw

Serves 6

• 2 large carrots
• 1 small jicama, peeled
• 1 Granny Smith apple, cored
• 2 Tbs fresh lime juice
• 1 Tbs fresh lemon juice
• ¼ cup EVOO
• 2 Tbs fresh orange juice
• ½ tsp sugar (or favorite non-sugar substitute)
• ½ tsp salt
• ¼ tsp Tabasco

Shred carrots, jicama and apple. Place in a large bowl, add lime and lemon juice and toss to combine. In a small bowl, combine oil, orange juice, sugar, salt and Tabasco. Pour over slaw and toss to combine well. Chill well before serving. Best served the day it’s made.

P/F/C 2/62/36 (with sugar) P/F/C 2/63/35 (with Stevia) (Submitted by SusanJ)

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Miscellaneous

Maple Cinnamon Grain-Free Porridge

1 cup (240 ml) Non-dairy milk (like almond milk)

1/2 cup (75 g) Hemp seeds, raw shelled hulled

2 Tbsp (18 g) Flax seeds, roughly ground

1 Tbsp (13 g) Chia seeds

1 Tbsp (9 g) Confectioner's style erythritol (like Swerve brand) (or 5 drops liquid Stevia)

3/4 tsp (2 g) Cinnamon

3/4 tsp (4 ml) Maple extract

1/4 cup (28 g) Almond meal or blanched almond flour

Put all ingredients, except almond meal, in a small saucepan. Stir to combine and bring to a gentle boil over medium heat.

Once bubbling lightly, stir and cover and cook for 1 to 2 minutes.

Remove from heat, stir in almond meal, and divide into two servings.

Eat immediately. Can add fruit or nut toppings.

P/F/C = 15/76/9 (Submitted by JML, adapted from "The Keto Diet" by Leanne Vogel)