Butchfemmeculture

Blake H - Aimee - Ellis Mann - Shania M - Holly A

[butchfemmeculture]

These Paleo gingerbread cookies are a delicious treat for the holiday season. Made with almond flour and coconut flour, they're grain-free and gluten-free, perfect for those following a Paleo diet. The warm spices of ginger, cinnamon, and cloves give these cookies a classic gingerbread flavor that everyone will love.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 tsp baking soda. 1 tsp ground ginger. 1 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp sea salt. 1/4 cup coconut oil, melted. 1/3 cup maple syrup. 1 large egg. 1 tsp vanilla extract.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Almond flour, coconut flour, baking soda, cloves, ginger, cinnamon, and sea salt should all be combined in a big bowl. Beat the egg, maple syrup, vanilla extract, and melted coconut oil in a different bowl. Mix thoroughly after adding the wet ingredients to the dry ones. Roll dough into tablespoon-sized balls and arrange on the baking sheet that has been preheated. Gently press each ball into the shape of a cookie using a fork. Bake for ten to twelve minutes, or until the edges are browned. After 5 minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

Dominic Benton

[butchfemmeculture]

These Paleo lemon pepper chicken wings are a flavorful and healthy twist on a classic appetizer. The zesty lemon combined with the bold black pepper creates a delicious seasoning for the crispy chicken wings. Perfect for any gathering or as a satisfying snack.

Ingredients: 2 lbs chicken wings. 2 tbsp lemon zest. 2 tbsp black pepper. 2 tbsp olive oil. 1 tsp sea salt.

Instructions: Set oven temperature to 400F 200C. Combine sea salt, olive oil, black pepper, and lemon zest in a bowl. Evenly coat the chicken wings with the mixture. Arrange the chicken wings on a parchment paper-lined baking sheet. Preheat the oven and bake for 35 to 40 minutes, rotating the dish halfway through, until it becomes crispy and golden brown. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 35 minutes

Brittany Day

[butchfemmeculture]

This classic Italian dish combines pillowy gnocchi with a rich and nutty brown butter sage sauce. The crispy sage leaves add a delightful texture and flavor, while Parmesan cheese brings a savory finish to the dish. It's a comforting and elegant pasta meal that's perfect for any occasion.

Ingredients: 1 lb gnocchi. 1/2 cup unsalted butter. 8-10 fresh sage leaves. 1/4 cup grated Parmesan cheese. Salt to taste. Black pepper to taste.

Instructions: Boil gnocchi according to package instructions until they float to the surface, then drain and set aside. In a skillet over medium heat, melt butter until it begins to brown, about 3-4 minutes. Add sage leaves to the browned butter and cook for another 1-2 minutes until fragrant and crispy. Remove sage leaves and set aside. Add cooked gnocchi to the skillet with browned butter. Toss to coat evenly and cook for an additional 2-3 minutes until gnocchi are lightly crisped. Season with salt and black pepper to taste. Serve gnocchi in brown butter sage sauce topped with crispy sage leaves and grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 15 minutes

Clarence Price

[butchfemmeculture]

These gluten-free chocolate chip cookie bars are a delicious treat for those with gluten sensitivities. Made with almond and coconut flour, they're rich, chewy, and perfect for satisfying your sweet cravings.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 2 eggs. 1 teaspoon vanilla extract. 1 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C. Grease a 9x13 inch baking pan. In a large bowl, combine almond flour, coconut flour, baking soda, and salt. Add melted coconut oil, honey or maple syrup, eggs, and vanilla extract to the dry ingredients. Mix until well combined. Fold in the chocolate chips. Press the dough evenly into the prepared baking pan. Bake for 20-25 minutes or until the edges are golden brown. Allow to cool completely before slicing into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ellen

[butchfemmeculture]

This fruity chicken dish combines the savory goodness of chicken with the sweetness of pineapple and strawberries, creating a delightful blend of flavors.

Ingredients: 4 chicken breasts. 1 cup pineapple chunks. 1 cup strawberries, sliced. 1/2 cup honey. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a bowl, mix honey, soy sauce, garlic, ginger, salt, and pepper. Add chicken breasts to the marinade and let it marinate for at least 30 minutes. Heat olive oil in a skillet over medium-high heat. Add chicken breasts to the skillet and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from the skillet and set aside. In the same skillet, add pineapple chunks and cook for 2-3 minutes until slightly caramelized. Add sliced strawberries to the skillet and cook for another 1-2 minutes. Return chicken to the skillet and toss everything together for 1-2 minutes until heated through. Serve the fruity chicken hot, garnished with fresh herbs if desired.

Prep Time: 35 minutes

Cook Time: 15 minutes

Bailey Hurley

[butchfemmeculture]

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Ingredients: 1 lb ground chicken. 1 onion, diced. 2 cloves garlic, minced. 1 jar 24 oz marinara sauce. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 9 lasagna noodles, cooked. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Warm the oven up to 190C 375F. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and diced onion and cook until the onion is soft. Put the ground chicken in the pan and cook it until it turns brown. Add pepper and salt. Add the marinara sauce and let it cook for 10 minutes. In a different bowl, mix the ricotta cheese, half of the mozzarella cheese shreds, and half of the Parmesan cheese. Put a small amount of the chicken mix in the bottom of a 9x13-inch baking dish. Add three lasagna noodles on top of the chicken mix. Put half of the cheese mix on top of the noodles. Add more layers with the rest of the ingredients, ending with a layer of the chicken mixture. On top, sprinkle the rest of the shredded mozzarella and Parmesan cheese. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and the sauce bubbles. After cooking the lasagna, let it sit for a few minutes. If you want, you can add fresh basil leaves as a garnish.

Prep Time: 30 minutes

Cook Time: 35 minutes

Larry

[butchfemmeculture]

These Super Powered Tomato and Basil Collard Wraps taste great and are full of good things for you. As a gluten-free and low-calorie wrap, collard greens are perfect. Cherry tomatoes, quinoa, carrots, red cabbage, basil, and almonds give the wrap a satisfying crunch and a lot of vitamins and minerals. With its rich and sour taste, the creamy tahini dressing ties everything together.

Ingredients: 6 large collard green leaves, stems removed. 2 cups cherry tomatoes, halved. 1 cup cooked quinoa. 1 cup shredded carrots. 1 cup shredded red cabbage. 1/2 cup fresh basil leaves. 1/4 cup sliced almonds. 1/4 cup tahini. 2 tablespoons lemon juice. 1 tablespoon maple syrup. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: To make collard greens, cut off the stems and blanch the leaves for 30 seconds in boiling water. Then, put them in an ice bath to cool down. You can put cooked quinoa, shredded carrots, shredded red cabbage, basil leaves, and sliced almonds in a large bowl. Salt and pepper should be mixed with tahini, lemon juice, maple syrup, minced garlic, and whisked together in a small bowl. Toss the tomato and quinoa mixture well with the dressing after adding it. Spread out the collard green leaves that have been blanched, and then put an equal amount of filling near one end of each leaf. To make wraps, roll up the collard leaves tightly and tuck in the sides as you go. Cut each wrap in half diagonally and serve right away, or put them in the fridge until you're ready to eat.

Prep Time: 20 minutes

Cook Time: 5 minutes

Emily

[butchfemmeculture]

Enjoy the rich and cool flavors of this Chocolate Maca Mint Smoothie. Being full of healthy things like cacao, maca, and fresh mint, this smoothie is both a tasty treat and a power boost.

Ingredients: 1 1/2 cups almond milk. 1 frozen banana. 2 tablespoons cacao powder. 1 tablespoon maca powder. 1 tablespoon fresh mint leaves. 1 tablespoon maple syrup optional, for sweetness. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Place all the ingredients in a high-speed blender. Blend until smooth and creamy. Taste and adjust sweetness if necessary by adding maple syrup. Pour into glasses and garnish with additional mint leaves if desired. Serve immediately and enjoy your Chocolate Maca Mint Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Bobby M

[butchfemmeculture]

A hearty and tasty stew with Dijon mustard, tender chicken, and kale that is full of nutrients. Great for a healthy and comforting meal.

Ingredients: 1 lb chicken breasts, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 cup carrots, sliced. 1 cup celery, chopped. 4 cups kale, chopped. 4 cups chicken broth. 2 tbsp Dijon mustard. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chicken dices and cook until they turn brown. Take it out of the pot and set it aside. Put the onions and garlic in the same pot and cook them until they get soft. After you add the celery and carrots, cook for 5 minutes. Add the paprika, salt, pepper, thyme, and Dijon mustard and mix well. Put the cooked chicken back in the pot, add the kale, and then pour in the chicken broth. Bring to a low boil, then cook for 20 to 25 minutes, or until the vegetables are soft. If you need to, change the seasonings and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ian