My health and my work influenced the new recipes I tried this past year. I went from working two part time jobs to working both a full time job and a part time job to finally working a full time job from home. I also had a lot of gut healing going on in 2018 and for half the year was on a strict LEAP diet. According to Emily Fonnesbeck, RD Nutrition Therapist, “The Lifestyle Eating and Performance (LEAP) program is a diet for those suffering from delayed food and food chemical sensitivities. These sensitivities can result in an immune system reaction with the release of mediators which cause pain and inflammation in the body.” I was not eating the following foods strictly for 3 months and then reducing my intake of the yellows and continuing to avoid the reds: Coffee, Salmon, Sweet Potato, Onion, Cherry, Cocoa (Reds). Chicken, Turkey, Pinto Bean, Soybean, MSG, Cottage Cheese, Cow’s Milk, Whey, Maple, Sesame, Clam, Tuna, Wheat, Amaranth, Honeydew Melon, Banana (Yellows).
These are the recipes I have liked and used more than once:
- Instant Pot Split Pea Soup
- Gluten Free Bread
- Pistachio Macarons
- Black Bean Brownies
- Banana Muffins
- Meringue Cookies
Instant Pot Split Pea Soup adapted from https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/
INGREDIENTS
2 tablespoons butter
1 onion, diced
2-3 carrots, diced
5 slices of bacon, diced
1 lb. dry split peas, sorted through and rinsed
5 cups bone broth
1 cup water
2 bay leaves
Salt and black pepper to taste
DIRECTIONS
Turn pressure cooker to the “sauté” setting. Melt butter and sauté onion and carrots, for about 5 minutes, until softened. Season with salt and pepper. Add the split peas, broth/water, bacon, and bay leaves. Cover pressure cooker and set to manual high pressure for 15 minutes. Allow the pressure to naturally release for 10-15 minutes. Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
Gluten-Free White Bread from https://mygluten-freekitchen.com/easy-gluten-free-dairy-free-bread-in-bread-machine/
INGREDIENTS
1 1/2 cups warm water (105-110°)
2 tsp. active dry yeast
2 tsp. sugar
2 eggs (room temperature)
1 egg white (room temperature)
1 1/2 Tbsp. apple cider vinegar
4 1/2 Tbsp. olive oil or grapeseed oil
420 grams gluten-free flour
DIRECTIONS
In a glass measuring cup, warm 1 1/2 cups water until it reaches 105-110°. Add the yeast and sugar and stir to mix. Set aside until foamy, about 8-10 minutes. Use a fork or whisk to beat together the 2 eggs and 1 egg white, then add to baking pan of bread machine. Add apple cider vinegar and oil to baking pan. Add foamy yeast/water mixture to baking pan. Lastly, add the gluten-free flour on top. Place baking pan in bread machine and set for gluten-free bread setting and start. After mixing cycles, and before rising cycle starts, use a spatula to stir in any remaining flour that might be stuck in any corners or the bread pan. You can also remove the mixing blade at this time so it won’t be left in the baked bread. When the bread is done, immediately remove and invert pan onto a cooling rack to remove the bread from the baking pan. Allow to cool completely before slicing or covering to store.
Pistachio Macarons from https://www.sweetandsavorybyshinee.com/french-macarons/ and https://www.sweetandsavorybyshinee.com/homemade-pistachio-paste/
INGREDIENTS
For macaron shells:
1 cup (100gr) almond flour
3/4 cup (100gr) powdered sugar
2 large egg whites (about 70gr), at room temperature
¼ teaspoon cream of tartar
¼ cup (50gr) sugar
1 teaspoon pure vanilla extract
Gel food coloring, if desired
For Pistachio Buttercream Filling:
1/3 cup (65gr) sugar
2 tablespoons (30ml) water
2 egg yolks
2oz (55gr) unsalted butter, softened
3 teaspoons (20gr) pistachio paste
DIRECTIONS
Line 2 baking sheets with parchment paper. Sift together almond flour and powdered sugar twice. Set aside. In a clean medium bowl, beat the egg whites on low speed until foamy. Add cream of tartar and increase the speed to medium. Slowly add sugar one tablespoon at a time. Continue to beat the egg whites on high speed until hard peaks form. Stir in vanilla extract and gel food coloring, if desired. Sift almond flour mixture over whipped egg whites, and gently fold it with a spatula until batter is just combined. Run the spatula clockwise from the bottom, up around the sides and cut the batter in half. I used the figure 8 test and only about 50-60 folds. Transfer the batter into a pastry bag with a round tip. Pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven. While waiting, preheat the oven to 300°F (150°C). Bake the macarons one sheet at a time for about 18-20 minutes. It’ll take longer for larger macarons. The macarons are ready when they come off the sheet easily. Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely.
For Filling:
While macarons are drying, prepare the pistachio cream. In a small saucepan, combine water and sugar and heat it over medium heat. Stir the mixture until the sugar is completely dissolved. Then bring it to a boil and cook until the syrup reaches 250°F (120°C). In a mixing bowl with whisk attachment, beat the egg yolks for 2 minutes. While the mixer is running on low, slowly pour the hot syrup into the egg yolks. Increase the speed to medium high, and beat the mixture until it cools down to 104°F (40°C). The mixture will become smooth and white. Add the butter a tablespoon at a time. Then add the pistachio paste and food coloring, if desired. Continue to beat the cream until nice and smooth. Transfer the pistachio cream into a pastry bag and fill the macarons. It’s best to serve macarons the next day. Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
Black Bean Brownies from https://www.allrecipes.com/recipe/161701/black-bean-brownies/
INGREDIENTS
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 square baking dish. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and sugar in a blender; blend until smooth; pour the mixture into the prepared baking dish. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Chocolate Banana Muffins from https://thebigmansworld.com/healthy-2-ingredient-flourless-brownies/
INGREDIENTS
3 large overripe bananas, mashed
1/4 cup dark cocoa powder
Chocolate chips (optional)
DIRECTIONS
Preheat the oven to 350 and lightly coat an 8 x 8 baking dish with cooking spray, butter or oil and set aside. In a large mixing bowl, add your mashed bananas and cocoa powder and mix very well until a thick, chocolate batter remains. Stir through chocolate chips, if desired, and pour into the greased baking dish. Bake for 20-25 minutes, or until firm on top (the middle will still seem undercooked). Remove from oven and allow to cool completely in the baking dish. Once cooled, refrigerate for an hour or so.
Dairy-Free Merengue Cookies from https://tasty.co/recipe/dairy-free-meringue
INGREDIENTS
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease an 8×8 square baking dish. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and sugar in a blender; blend until smooth; pour the mixture into the prepared baking dish. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Rachel Author Barnard 