erikasrecipes

[erikasrecipes]

creamy vegan miso cauliflower soup

adapted from bunchbunchbunch

yields 4 servings

INGREDIENTS

cooking oil

3 red onions

5 garlic cloves

curry powder of your choice

turmeric

garam masala

coriander

250 g white asian sweet potatoes (2 medium)

1 medium sized cauliflower

2 stock cubes

1 thing of silken tofu

8 curry leaves or lemon zest

2 lemons

miso

cilantro

1 bunch scallion greens

fresh or frozen leafy cooking greens of your choice to taste

METHOD

slice onions and garlic

add the following to a large heavy bottomed pot and caramelize, adding a lil water when it gets dry

1 T cooking oil

sliced onions

pinch of baking soda

meanwhile

in a separate vessel, boil 1.5 qt water

in a little dish measure out

1 T curry powder

1 t turmeric

1 t garam masala

1 t ground coriander

wash and prepare the following (doesn’t need to be too exact

250 g white asian sweet potatoes (2 medium), cut in 1 in cubes

medium cauliflower, stem and leaves included, chunked

open and drain silken tofu package

when caramelized, add sliced garlic to the pot and stir until fragrant

add little dish of spices to pot and saute until fragrant (add a lil moisture to the pot if it’s too dry)

add the following to the pot then cover and cook 25-35 mins until potato can be easily pierced w a fork

sweet potato

cauliflower

2 stock cubes

silken tofu

1/4 c miso

zest of two lemons/8 curry leaves

meanwhile, wash, drain, and slice the following

cilantro to taste

1 bunch scallion greens

cooking greens

once vegetables are pierceable, separate vegetable chunks (amt is up to you. if you like smooth soup don’t take anything out) into a separate vessel then blend the soup using blender or immersion blender until fully blended

once blended, add in leafy greens and cover until cooked

if you removed any vegetable chunks add it back now and salt to taste

serve with

sliced cilantro

scallion greens

juice of half a lemon per serving

optional: shredded chicken breast

#bunchbunchbunch #one pot #vegan #soup #make ahead #onion #green onion #scallion #garlic #curry #turmeric #garam masala #coriander #sweet potato #cauliflower #tofu #miso #cilantro #chicken

[erikasrecipes]

roasted sweet potato salad w anchovy tahini and crispy chickpea crumbs

adapted from justine snacks and from my bowl

yields 2 full servings as a meal or 4 side servings

INGREDIENTS

2-4 sweet potatoes of your choice

fresh rosemary

1 bunch kale or 4 oz salad greens

1 15.5 oz can of chickpeas

1 tin of anchovies, preferably king oscar

2 garlic cloves

1 lemon

1/2 c tahini

1/2 c parsley

1/2 c (60 g) feta

1/2 c candied pecans

salt and pepper

high smoke point olive oil

optional: za’atar

optional: grilled chicken strips

INSTRUCTIONS

wash and dry the following

2-4 sweet potatoes of your choice, depending on the size

fresh rosemary

if using salad greens, 4 oz chopped salad greens of your choice. if using kale, keep reading

chickpeas from 1 15.5 oz can

1 lemon

1/2 c fresh parsley

preheat oven to 400F w rack in the bottom middle and top middle positions

toss together then place on a baking tray on the lower rack for 30 mins, flipping halfway

2-4 peeled sweet potatoes, large dice

1 T fresh rosemary, measured then chopped

salt and pepper to taste

high smoke point oil - enough to coat evenly

toss together then place on a rimmed baking tray on the upper rack 25-30 mins until dry and crisp

rinsed and dried chickpeas, pulsed in a food processor roughly but not too much to become too fine. pretty much chopped

high smoke point oil - enough to coat evenly

salt and pepper to taste

optional: za’atar

if using kale as the salad base:

strip the kale from its stems

chop to bite size pieces

massage vigorously or roll with rolling pin. don’t be afraid to abuse

stick kale pieces in large bowl of lightly salted water and allow to marinate

in a medium bowl add the following

1/2 c (115 g) tahini

zest from one lemon

juice of one lemon

1/2 c (25 g)   chopped fresh parsley

prepare 2 minced or grated cloves of garlic

in a small sauce pan on medium low heat allow the oil from 1 tin of anchovies to heat up, followed by the anchovies

turn to medium heat then add prepared garlic. cook for 2-3 mins, should look like a thick paste

when finished cooking, add the anchovy garlic paste to the prepared tahini lemon bowl and stir to combine

note: if it gets too thick u can add 1/4 c cold water to dilute to dressing consistency

drain and dry/spin the kale

SERVE

immediately

combine the following

dressing

prepared kale/salad greens

roasted sweet potato

1/2 c (60 g) feta

top w 

1/2 c candied pecans

roasted chickpea crumbles

for later

in a container layer the ingredients as followed; keep chickpea crumbles to the side

dressing

grilled chicken strips

feta

roasted sweet potato

greens

candied pecans

to make vegan: use vegan cheese. replace anchovies with white miso paste

#justine doiron #justinesnacks #from my bowl #salad #sweet potato #rosemary #kale #chickpea #garbanzo #garbanzo bean #anchovy #garlic #lemon #tahini #parsley #feta #candied pecan #za'atar #chicken #vegan #pescetarian

[erikasrecipes]

caitlin shoemaker's vegan fall farro salad w butternut squash & brussels sprouts

 adapted from from my bowl

yields 2 full meal servings, 4 side servings

notes after making for the first time:

needs more acidity. added some seasoned rice vinegar but wasnt enough. used 2 T ACV but next time would try 3, no EVOO in the dressing

double the amount of brussels sprouts. this as written is more of a rice bowl

INGREDIENTS

1 butternut squash

maple syrup

fresh rosemary

high smoke point oil for roasting

salt and pepper

200 g/.6 lb brussels sprouts

1 shallot

fresh thyme

1 c (188 g) dry farro

1/2 c (60 g) fresh parsley

1/2 c (70 g) dried cranberries or cherries

1/3 c (50 g) candied pecans

EVOO

ACV

dijon mustard

1 clove garlic

non vegan option: grilled chicken strips/shredded rotisserie chicken

INSTRUCTIONS

cook farro via package instructions or pressure cook:

in a pressure cooker combine 1 c (188 g) semi pearled farro + 2 c (475 g) water

cook on high pressure 10 mins

when done let it rock for 5 min then release pressure

wash and dry the following

1 butternut squash

1 T fresh rosemary

.6 lb brussels sprouts

1 shallot

1 t fresh thyme

60 g fresh parsley

preheat the oven to 400F with the rack in the middle high position

in a large bowl add the following and mix and massage thoroughly then place on rimmed baking sheet

peeled and large diced butternut squash

1 T chopped fresh rosemary

salt and pepper to taste

high smoke point oil

in a large bowl add the following and mix and massage thoroughly then place on baking sheet

sliced shallot

sliced brussels sprouts

1 t chopped fresh thyme

salt and pepper to taste

high smoke point oil

place both baking sheets on the top rack of the oven

bake sprouts for 20 mins then remove

bake squash for 20 mins, flip, then bake for additional 10-15 mins until tender w gold edges or to your liking

while vegetables are baking, whisk together dressing in bowl large enough to hold everything

3 T ACV

2 t maple syrup

1 t dijon mustard

1 clove minced garlic

½ t salt

once everything is done cooking add the following to the large bowl w dressing and combine well

drained and cooled farro

brussels sprouts

roasted squash

chopped parsley

½ c (70 g) dried cranberries or cherries

1/3 c (50 g) candied pecans

serve chilled or warm. store in fridge up to three days

#from my bowl #caitlin shoemaker #salad #butternut squash #maple syrup #rosemary #brussels sprout #shallot #thyme #farro #parsley #dried cherry #candied pecan #dijon mustard #garlic #make ahead #vegan #chicken

[erikasrecipes]

caroline eden’s bus station breakfast paste

adapted from caroline eden’s 2018 cookbook “Black Sea: Dispatches and Recipes - Through Darkness and Light”

INGREDIENTS

280 g/10 oz sun dried tomatoes in oil, drained

sweet paprika

cumin seeds

1 garlic clove

small handful of parsley leaves

50 g/1 3/4 oz walnuts

1 lemon

walnut or olive oil

INSTRUCTIONS

wash small handful of parsley leaves and 1 lemon

measure out the following and toast in microwave in 30 second increments or on stove carefully

50 g walnuts

1/2 t cumin seeds

combine the following in a food processor and blitz until paste forms

280 g sun dried tomatoes in oil, drained

1/2 t sweet paprika

toasted cumin seeds

1 garlic clove (crush if desired)

washed parsley leaves

toasted walnuts

1/2 t lemon juice

(optional) lemon zest

2 T walnut or olive oil or olive oil from sun dried tomato jar

decant into airtight jar. it will keep for a few weeks

#caroline eden #bus station breakfast paste #sundried tomatoes #olive oil #walnuts #walnut oil #paprika #cumin #garlic #parsley #lemon #sauce #spread #side

[erikasrecipes]

street corn salad for one

adapted from america’s test kitchen’s cooking for one cookbook

SHOPPING LIST

1 lime

plain greek yogurt

table salt

avocado oil

1 c frozen corn or 1 ear of corn

1 garlic clove

paprika

2 oz or 1/4 c feta or cotija cheese

1/3 c cilantro

2-3 oz green leaves

optional: 1 radish

optional: grilled chicken breast or shrimp

INSTRUCTIONS

in large bowl combine the following then set aside

at least 1 t grated lime zest

1 T lime juice

1 T plain greek yogurt

1/8 t table salt

heat 1 T oil in nonstick skillet over medium high heat until shimmering

add corn and 1/8 t salt, cover, then cook without stirring until corn is charred, 3-4 mins

remove skillet from heat and let sit, covered until popping is gone, about 1 min

if there is still liquid or the corn is not as charred as you would like continue to cook uncovered over heat until all liquid is gone and corn is charred

transfer corn to large bowl w lime mixture then wipe out skillet quickly

to skillet add the following then cook over medium heat until fragrant, about 30 seconds

1 t cooking oil

1 minced garlic clove

1/2 t paprika

transfer to bowl with corn mixture and toss to combine then allow to cool 10 mins

to large bowl once cool add the following then toss to combine

1/4 c or 2 oz cotija or feta cheese

1/3 c cilantro

2-3 oz green leaves

pickled red onions to taste

salt and pepper

grilled chicken breast or shrimp

SERVE

IMMEDIATELY: serve with lime wedges

JAR LUNCH: toss everything at the end together except leaves then layer at the bottom of jar followed by leaves

#lime #chicken #shrimp #vegan #salad #mexican #greek yogurt #corn #paprika #feta #cotija #cilantro #america's test kitchen #cooking for one #one pan #make ahead #FOR ONE

[erikasrecipes]

summer poppyseed salad for one

inspired by panera, adapted from america’s test kitchen and the pound dropper

SHOPPING LIST

red wine vinegar

white granulated sugar

diamond crystal kosher salt

1 t poppy seeds

neutral oil

dry mustard

freshly ground black pepper

2 c your favorite salad greens

1 orange, mandarin, or clementine

1 pint strawberries

1 nectarine, peach, or pineapple

1 pint blueberries

15 g (2 T) pecans

optional: your favorite protein. i’m using 3 light life chicken tenders or 1/2 package

INSTRUCTIONS

wash and dry the following fruits

1 orange, mandarin, or clementine

1/4 c strawberries

1 nectarine, peach, or pineapple

1/4 c blueberries or blackberries

OPTIONAL: if adding a protein cook while you assemble the rest of the salad according to package/your liking

in the microwave or on the stove toast 1 t poppy seeds until fragrant and slightly darkened

in a small bowl or glass measuring cup at least 1/2 c large, measure out and whisk together the following to make your dressing

1 T red wine vinegar

2 t white granulated sugar (can sub in appropriate amount of stevia or monkfruit to make this compliant with phase 1 of haylie pomroy’s fast metabolism diet)

1/4 t diamond crystal kosher salt

1 T neutral oil

1/4 t dry mustard

3 grinds of freshly ground black pepper or to taste

toasted poppy seeds

in the microwave or on the stove toast 15 g (2 T) pecans until fragrant and slightly darkened

if using mandarin or clementine segments, separate and set aside. if using orange, slice orange in half and remove the skin and segments with a knife and set aside

quarter strawberries and set aside

if using pineapple, remove outer layer and slice thinly into 1 in chunks. if using nectarine or peach, slice in half, remove the pit, and slice thinly in 1 in chunks and set aside

assemble the salad with salad greens of choice. if layering in a jar layer the following in this order, with number one going in the bottom

dressing

blueberries or blackberries

peach, pineapple or nectarine chunks

citrus segments

quartered strawberries

toasted pecans

thinly sliced protein

2 c salad greens of your choice

#panera #america's test kitchen #the pound dropper #salad #vegan #vegetarian #haylie pomroy #fast metabolism diet #fmd #phase 1 #p1 #red wine vinegar #sugar #poppy seed #dry mustard #mustard #orange #mandarin #clementine #strawberry #pineapple #peach #nectarine #blueberry #blackberry #pecan #lightlife #chicken

[erikasrecipes]

summer shrimp farro salad

adapted from the new baguette

this is compliant as a phase 3 breakfast as part of haylie pomroy's fast metabolism diet with 1 c or 1 piece of fruit

yields 3 portions

SHOPPING LIST

3/4 c (135 g) farro

table or fine sea salt

1 lemon

EVOO

dijon mustard

freshly ground black pepper

3/4 c (135 g) dried chickpeas

3 c (85 g) arugula or watercress

1.5 c cucumbers

2 large tomatoes

2 T capers

18 oz shrimp

2 T basil

2 T parsley

INSTRUCTIONS

weigh out 18 oz (510 g) shrimp. if shrimp are frozen place in a bowl and run water over it until it defrosts

in a pressure cooker combine 3/4 c (135 g) dried chickpeas + 345 g water

cook at high pressure for 50 mins if chickpeas have been unsoaked or 12 mins if soaked

in a medium pot bring 1 1/4 c (295 g) water to a boil

while waiting for water to boil measure out 3/4 c (135 g) farro and 1/4 t salt

when water comes to a boil add the farro and salt without stirring, then cover tightly with a lid, reduce the heat to low, and simmer for 20 mins

meanwhile, make the vinaigrette by combining the following in a large mixing bowl

2 T freshly squeezed lemon juice

2 T EVOO

1 T dijon mustard

freshly ground black pepper, to taste

1/4 t table sea salt

when the farro is done cooking, allow to sit for 5 additional minutes

when the chickpeas are done cooking allow to naturally release pressure for 10 additional minutes

dry the shrimp and toss with oil then stir fry quickly

when shrimp is done cooking sprinkle with salt to taste

to the large mixing bowl combine the following

cooked chickpeas

3 c (85 g) arugula or watercress

1.5 c (230 g) diced cucumbers

2 large diced tomatoes

2 T drained capers

cooked farro

cooked shrimp

2 T basil

2 T parsley

toss to combine then adjust salt level if needed

#farro #the new baguette #haylie pomroy #phase 3 #p3 #salad #fast metabolism diet #fmd #lemon #dijon mustard #chickpea #garbanzo #arugula #watercress #cucumber #tomato #caper #shrimp #basil #parsley

[erikasrecipes]

pierce abernathy's tarragon salad

adapted from pierce abernathy

SHOPPING LIST

1 avocado

1 lime

2 T tahini

1 clove garlic

1/4 c fresh tarragon

1 T fresh mint

salt

olive oil

mixed greens

tomatoes, to taste

cucumbers, to taste

1 green onion

pistachios, to taste, for garnish

INSTRUCTIONS

add the following to a food processor and process until creamy dressing forms

1/2 avocado

zest of one lime

1 T lime juice

2 T tahini

1 clove garlic

1/4 c fresh tarragon

1 T fresh mint

1/2 t crystal diamond kosher salt

1 T olive oil

1/4 c water

in a medium bowl toss the following until all pieces are coated, saving some for topping

1/4 of dressing

57 g (2 c) of mixed greens of your choice

1 c cherry tomatoes, sliced in half

1 persian cucumber or 1/2 english cucumber, cut in slightly chunky half moons

green parts of 1 green onion, chunked up into inch long segments then sliced so it's flat

2 T torn parsley

top with 1/4 c crushed pistachio

#avocado #salad #pierce abernathy #lime #tahini #garlic #tarragon #mint #mixed greens #tomato #cucumber #green onion #parsley #pistachio

[erikasrecipes]

haylie pomroy’s chicken piccata

this meal is appropriate as a dinner portion during phase 1 as part of haylie pomroy’s fast metabolism diet

adapted from haylie pomroy

yields 4 servings

SHOPPING LIST

4 boneless, skinless chicken breasts

grain of your choice

salt and pepper

1 shallot

1 c chicken broth

2 lemons

1/2 c rice milk

1/4 c capers

1 bunch parsley

INSTRUCTIONS

cook your grains appropriately and set aside

pound the chicken breasts until 1/2 in thick

in small dish mince one shallot

in glass measuring cup measure out 1 c chicken broth

in small bowl combine

2 T lemon juice

1/2 rice milk

1/4 c capers

season chicken breasts with 1/2 t sea salt and 1/4 t freshly ground black pepper

in a large skillet, heat a bit of broth then place chicken breasts in skillet as they fit

cook for four mins on each side or until chicken reaches 165F

when breasts are done cooking place them in the oven to keep warm

add shallot to the pan and saute, stirring continuously for 2 mins. add more broth if needed

stir in lemon mixture

bring sauce to a low simmer and cook, stirring continuously for 3 mins then remove from heat

salt to taste

serve immediately with grain and garnish with parsley

#chicken piccata #italian #haylie pomroy #fmd #fast metabolism diet #p1 #phase 1 #chicken #chicken breast #rice milk #shallot #chicken broth #lemon #caper #parsley

[erikasrecipes]

tropical salad w forbidden rice + chicken

this is compliant with phase 1 of haylie pomroy’s fast metabolism diet as a lunch portion

adapted from danielle duboise and whitney tingle’s Eat Clean, Play Dirty: Recipes for a Body and Life You Love by the Founders of Sakara Life cookbook

yields 2 servings

SHOPPING LIST

2/3 c (143 g) black/forbidden rice

1 scallion

1 broccoli head

1 lime

xylitol

salt

black pepper

2 mangoes

1 english cucumber or 2 persian cucumbers

1 shallot

1 bunch cilantro

4 sprigs mint

4 c (147 g) curly kale leaves, no stem

1 jalapeno

1/8 t cumin seeds

8 oz chicken breast

INSTRUCTIONS

measure out 2/3 c or 143 g black/forbidden rice and rinse three times

combine rinsed rice with 2/3 c (158 g) water in pressure cooker and cook on high pressure for 18 mins -> natural pressure release for 10 aditional mins

tear 4 c (147 g) curly kale leaves, no stems (save for later use), then crush with rolling pin

soak crushed kale leaves in salt water and set aside

while the rice is cooking, wash and dry the following produce

1 scallion

florets of 1 head of broccoli

1 lime

2 mangoes

1 english cucmbers or 2 persian cucumbers

12 ish sprigs of cilantro

4 sprigs of mint

1 jalapeno

half way through, preheat oven on middle rack to 350F

toast 1/8 t cumin seeds in a microwave safe vessel with a handle like a glass measuring cup

thinly slice 1 scallion

once rice is done release any remaining pressure, then allow to rest 5 mins before

fluffing rice

folding in thinly sliced scallion

seasoning with salt to taste

pound chicken to no thicker than 1 in

dissolve 1.5 t salt in 1.5 c water in dutch oven then add 8 oz chicken

heat pot until water is 170 F

turn off heat, cover pot, and let stand until chicken registers 165F, 15-17 mins

place florets of 1 head of broccoli evenly on a rimmed half baking sheet and roast for 15 mins or until tender, then set aside

while broccoli roasts, in a medium bowl combine the following

1.5 t xylitol

zest of 1 lime

1.5 t lime juice

1/4 t diamond crystal kosher salt

2 diced mangoes

1 diced english cuke or 2 persian cucumbers

1/2 minced shallot if large, 1 whole if small

8 sprigs cilantro, chopped

4 sprigs mint, leaves torn

in the bowl of a food processor at least 4 c combine and blitz the following until smooth

4.5 t lime juice

1/8 jalapeno, no stem or seeds 

ground toasted cumin

1/4 t salt

2 T cilantro

drain and dry kale leaves thoroughly

if packing for jar lunch assemble:

dressing

rice

mango mixture

roasted broc

kale

#salad #sakura #sakura life #phase 1 #p1 #haylie pomroy #fast metabolism diet #fmd #danielle duboise #whitney tingle #eat clean play dirty #black rice #rice #forbidden rice #scallion #broccoli #lime #xylitol #honey #mango #cucumber #shallot #cilantro #mint #cumin #kale #jalapeno #chicken #chicken breast

[erikasrecipes]

shrimp and artichoke stir fry

this meal is compliant as a phase 3 lunch as part of haylie pomroy’s fast metabolism diet

adapted from haylie pomroy

yields 2 lunch servings

SHOPPING LIST

olive oil

3/4 lb shrimp

paprika

2 roma tomatoes

7 oz container of artichokes 

1 T parsley

salt

INSTRUCTIONS

if shrimp is frozen, run it under running water until defrosted

wash and dry two roma tomatoes and 1 T parsley

in small dish combine the following

1/4 t paprika

2 cloves garlic, minced

in medium bowl combine the following

1 c diced roma tomato, no seeds

7 oz can artichoke hearts, drained and quartered

1 T chopped flat leaf parsley

1/2 t paprika

1/8 t sea salt

3/4 lb shrimp, peeled

heat 1 1/2 t avocado oil in wok over medium heat

when oil is shimmering, add garlic mixture and saute 3 mins

add shrimp mixture and cook 3 mins or until shrimp is cooked thoroughly

serve immediately, with grain of choice, if desired

#haylie pomroy #fast metabolism diet #fmd #p3 #phase 3 #pescetarian #shrimp #paprika #tomato #artichoke #parsley #lunch

[erikasrecipes]

haylie pomroy’s hummus

this hummus is compliant with phase 3 of haylie pomroy’s fast metabolism diet

adapted from haylie pomroy

SHOPPING LIST

1 1/2 dried chickpeas

olive oil

1-2 lemons

3-4 cloves garlic

1 t salt

INSTRUCTIONS

cook chickpeas using favorite method of cooking with enough water for aquafaba

drain the chickpeas, reserve the water

in bowl of a food processor at least 4 c combine and blend until smooth

olive oil to taste

3 T lemon juice

zest of one lemon

1 t salt

aquafaba as needed

garlic cloves

#haylie pomroy #fast metabolism diet #fmd #phase 3 #p3 #dip #hummus #garbanzo #chickpea #olive oil #lemon #garlic #snack

[erikasrecipes]

thai style fish with bok choy

this meal is compliant with phase 2 of haylie pomroy's fast metabolism diet

adapted from haylie pomroy

yields two servings

SHOPPING LIST

2 six oz (3/4 lb) halibut fillets

1 in fresh ginger

1 garlic clove

1 lime

1 lb bok choy

1 T coconut aminos

1 T fish sauce

INSTRUCTIONS

wash and dry 1 lime and 1 lb bok choy

in your steaming vessel (foil packet, pyrex, combine the following

the halibut, side by side (if you can't fit them next to each other do each separately so they don't stick)

1 in chopped ginger

1 clove of garlic, minced

zest of one lime

juice of one lime

1 lb bok choy cut into bite sized chunks

1 T coconut aminos

1 T fish sauce

seal the vessel as tightly as possible while leaving space inside to allow the steam to circulate as the fish cooks

heat up the steamer

steam packet for 15 mins, covered

serve immediately

#haylie pomroy #fmd #fast metabolism diet #phase 2 #lunch #dinner #thai #pescetarian #halibut #tilapia #ginger #garlic #lime #bok choy #coconut aminos #fish sauce

[erikasrecipes]

rhubarb granita

this is appropriate for phases 2 and 3 of haylie pomroy's fast metabolism diet

adapted from haylie pomroy

yields 3 cups/one phase 2 and 3 vegetable meal portion/two phase 3 vegetable snack portions

SHOPPING LIST

3/4 c birch xylitol or 100% monkfruit

3/4 lb rhubarb

1-2 lemons

INSTRUCTIONS

combine the following in a 2 quart saucepan and bring to boil over high heat

3/4 c birch xylitol or 100% monkfruit

1 c water

stir and cook until sweetener is dissolved, 1-2 mins

reduce heat to med high and add the rhubarb

cook until tender, about 5 mins

add 3 T fresh lemon juice and cook 2 mins more

strain mixture and discard solids

pour mixture into 9x13 in baking dish, then cover and place in freezer

place serving glasses or bowls in fridge to chill

every 30 mins stir the mixture using the tines of a fork, breaking up any ice chunks as the mixture freezes, until slushy and frozen, about 3 hours

serve immediately into chilled serving glasses

#dessert #side #granita #rhubarb #xylitol #monk fruit #haylie pomroy #fmd #fast metabolism diet #phase 2 #p2 #phase 3 #p3 #lemon #vegan

[erikasrecipes]

smoked salmon crudite for one

this is appropriate for a phase 2 protein snack as part of haylie pomroy's fast metabolism diet

adapted from un gato en la cocina

yields one serving

SHOPPING LIST

42 g smoked salmon

1 egg

1 shallot

1 lemon

dijon mustard

vegetables for dipping as desired

optional: chopped fresh dill or ground dill seeds

INSTRUCTIONS

hard boil the egg and save hard boiled egg yolk for another use

while the egg is cooking, wash the lemon

combine the following in the bowl of a food processor and blitz until smooth

42 g smoked salmon

1 hard boiled egg white

1/4 roughly chopped shallot

zest of one lemon

1 t lemon juice

1/2 t dijon mustard

optional: toasted ground dill seeds or 1 1/2 t freshly chopped dill/to taste

taste and adjust seasonings. if it needs more liquid add water as needed, no more than 1 1/2 t

serve with 1 c vegetables of your choice

#haylie pomroy #fmd #fast metabolism diet #phase 2 #p2 #un gato en la concina #snack #pescetarian #smoked salmon #egg #shallot #lemon #dijon mustard #vegetables #dill #dip #for one

[erikasrecipes]

helpful ingredient tips

MEAT

salt ground meat 2% by weight (typically 1 t kosher per lb of meat)

GROUND MEAT

1/2 t unflavored gelatin to hold onto juices

1 T unsalted butter

1/4 t baking soda + 1 t water to help break down meat strands and lower ph to facilitate maillard browning

3 T panko to help break down meat strands

BRINE

80 g kosher salt + 55 g sugar in 2 q water

QUANTIFYING

ARUGULA // 1oz = 1c

1 MEDIUM LEMON yields 2-3 T juice + 1 T zest

1 C WATER= 245 g

#helpful ingredient tips #arugula #lemon #kosher salt #ground meat

[erikasrecipes]

eggless s'mores layer cake

adapted from america's test kitchen (paywall; graham crackers), baran bakery (graham cracker cake), america's test kitchen (paywall; ganache), fly peach pie (vegan marshmallow fluff), two sisters crafting (marshmallow buttercream frosting)

yields 1 three-layer 6 in cake

NOTES: read this first!

this is exactly how i made the cake on thursday. pay attention to my notes (will be bolded and italicized) throughout about how i would have done it better or made my life easier. if you like how the cake turned out then do it as described.

based on the final flavor of the marshmallow butter cream frosting, i could have saved a lot of time and effort by just making a vanilla buttercream, or just frosting it in a merengue then torching it for dramatic flair. still including the marshmallow steps just in case. if you're looking to make life easier, go for something like this vanilla frosting recipe from sugar spun run, but double or even triple the vanilla content. bonus points for using a vanilla bean paste. vanilla is the hallmark flavor of marshmallows so if marshmallow is really what you're going for, up the vanilla ante.

the dark chocolate ganache recipe i used used the stove/microwave and a food processor and four ingredients. id say you could get away with something a little simpler like this ganache recipe from sally's baking addiction with only two ingredients.

INGREDIENTS

dark chocolate ganache

3/8 - 3/4 c heavy cream

2 T unsalted butter

3 oz semi sweet or bittersweet chocolate of high quality (i used a bar of 60% dark chocolate from ghiradelli since that's what was in my pantry. you can go up to 75%.

1 T rum or cognac

+

food processor

graham crackers

117 g or 3/4 c graham flour or whole wheat flour

53 g or 3/8 c all purpose flour

50 g or 1/4 c white granulated sugar

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/8 t ground cinnamon

4 T or half a stick of unsalted butter

7.5 t of water

1 T molasses

1/2 vanilla extract

+

food processor

half baking sheet

parchment paper or silicone baking mat

graham cake

240 g or 2 c all purpose flour

graham crackers (can be store bought or using the recipe in this write up. either is fine. i chose to make it myself to ensure they were eggless)

10 g or 1 T baking powder

1/4 t salt

1/4 t ground cinnamon (highly recommended optional, i did add it)

190 g or 1 c light or dark brown sugar (original recipe didn't state which so i did a mix but feel free to use whatever you have on hand. if doing a mix i would go heavier on the dark brown bc of its higher molasses content which super duper lends to the graham-iness of it all)

100 g or 1/2 c granulated white sugar

56 g or 1/4 c softened unsalted butter at room temp

1/2 c neutral oil of your choice

180 g or 3/4 c seltzer/carbonated unflavored plain water

1 cup butter milk (you can use fresh. i used the dried powder since i don't use buttermilk often and didn't want to buy a whole thing of it)

1/2 T vanilla extract

release agent of your choice (everyone seems to have one that is their holy grail. mine is equal parts mix of all purpose flour, shortening, and neutral oil. i make a batch of this every once in a while and it is shelf stable so i just keep it in a jar in my pantry)

+

mixer

6 in cake molds

parchment paper

vegan marshmallow creme

1 can or jar of chickpeas

140 g or 1/2 c of light corn syrup

160 g or 3/4 c of white granulated sugar

15 g or 1 T of water

1 T vanilla extract

1.25 g salt or 1/4 t

200 g or 2 c loosely packed powdered sugar

+

mixer with whisk attachment

thermometer

marshmallow buttercream frosting

360 g or 3 c powdered sugar

1 c or 2 sticks of softened salted butter at room temp

vegan marshmallow creme

1 T vanilla extract

+

mixer

INSTRUCTIONS

chocolate ganache filling

chop up 3 oz of high quality semi sweet or bittersweet chocolate and add to food processor at least 4 cups large. if using a ghiradelli bar, chop up all squares except for one. use the last square for garnish

microwave the following together in a glass measuring cup with a handle until bubbling, about 1.5 mins (i used the stove with a small saucepan. if you do this don’t walk away from it as it can easily bubble over)

3/8 - 3/4 c heavy cream

use 3/8 c for a thicker, darker filling. go up to 3/4 c heavy cream (this is what i did) until you’re at your desired milkiness

2 T unsalted butter

when bubbling, take it off heat and add an optional 1 T cognac or rum

with machine running, gradually add the hot butter/cream mixture through the feed tube/drip holes and process until smooth and thickened, about 3 mins

transfer ganache to bowl and let stand at room temperature for 1 hour, until spreadable. move onto graham crackers while you wait for it

if not reaching desired consistency pop it in the fridge for a bit

graham crackers

cut 4 T or 1/2 a stick of unsalted butter into 1/2 in cubes and return them to the fridge to chill out until further notice

in a food processor with a bowl at least 4 cups large combine and process the following ingredients until combined, about 3 seconds

117 g or 3/4 c graham flour or whole wheat flour

53 g or 3/8 c all purpose flour

50 g or 1/4 c white granulated sugar

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/8 t ground cinnamon

to the food processor add your pieces of butter from step one and process until you see no more pieces of butter and it is thoroughly combined. should resemble sand, about 15 seconds

add the following to the food processor and  process until dough comes together, about 20 seconds

7.5 t water

1 T molasses

1/2 t vanilla extract

adjust oven rack to middle position and pre heat your oven to 375 F

line a half baking sheet with a silicone baking mat or a piece of parchment paper

dump your dough onto the sheet pan and roll out between another piece of parchment or another silicone mat until thickness is something like 1/8 - 3/16″ thick

don’t stress out about the thickness. just roll it out to the thickness of a graham cracker and you will be fine. most of it will get crushed anyways

if you don’t use the second mat or parchment the dough will stick to your rolling pin or wine bottle!

score the formed dough mass using a pizza wheel, pastry cutter, fluted or unfluted, or a knife

this will help breaking it up easier. if desired, prick several times with a fork. i have no idea if this helps release steam or not. i didn’t do it and it was fine but i did score it multiple times

bake until golden brown and edges are firm, about 15 mins or until you can smell it.

i regularly make graham crackers for my parents and they like it a bit burned so i let it go further than 15 mins often. you can also tell when they’re done when you start to smell them

if you try to test the crackers by poking it while it’s in the oven it may still seem soft. better to go by color and smell since it hardens as it cools

slide baked crackers still on parchment or mat onto a wire cooling rack or some sort of vented thing and allow crackers to cool completely

break pieces apart into manageable pieces

graham cracker cake

if your butter is not already softened, take 1/2 stick or 1/4 c or 56 g unsalted butter and 180 g or 3/4 c carbonated water/seltzer and leave it out to come to room temperature

use a mortar and pestle or food processor to break up enough graham crackers until you get 1/2 c crumbs

in a medium bowl combine and whisk together the following

240 g or 2 c all purpose flour

1/2 c graham cracker crumbs

10 g or 1 T baking powder

1/4 t salt

1/4 t ground cinnamon

if using powdered buttermilk, add enough buttermilk powder to make 1 c (according to your package). we will add the water later

if using fresh buttermilk, set one cup aside. if using powdered, set the amount of water needed to make one cup of buttermilk aside

in my case it was 1 cup of water

 preheat oven to 350 F with the oven rack in the middle

grease and line three six inch cake pans with your release agent and parchment paper

 see notes in ingredients for my release agent. i only used a circle of parchment in the bottom and not on the sides

i also only have two pans. after i baked the first two cakes i cleaned one out and did a batch of just the one cake

in a large bowl or the bowl of a stand mixer, use a mixer with a whisk attachment to beat together on medium speed, until light and fluffy (2-3 min)

56 g or 1/4 c or 1/2 stick unsalted softened butter

190 g or 1 c brown sugar (see note in ingredient section)

100 g or 1/2 c white granulated sugar

1/2 c neutral oil

then add the seltzer in three stages, beating well after each stage, scraping bowl as needed

in alternating increments, add dry ingredients from step three, then buttermilk or water, beginning and ending with the dry ingredients

beat on medium speed until flour is fully incorporated, taking care not to overbeat

distribute batter evenly among three cake pans and bake for 30-35 mins, until tooth pick goes in and out with minimal/few crumbs

when done, remove from oven and allow to cool completely on cooling rack before frosting

Coming back tomorrow to finish this post!!