Summary: Coconut Ginger Cookies
Coconut Ginger Cookies
Phase 1 and Phase 2
Makes 12 cookies/ Prep time: 10 minutes/ Cook time: 20 minutes
If meringues are one of your favourite cookies, you should enjoy this ginger spiked variation. Fresh ginger looks like a gnarled root out of a fairy tale, something that should be dropped in a cauldron rather than grated up for tender light cookies. Look for ginger with no greenish areas, wet or dried spots, the rhizome should be plump and evenly colored.
3 large egg whites, at room temperature
Pinch sea salt
1 teaspoon granulated stevia
1 teaspoon pure vanilla extract
1 teaspoon grated fresh ginger
1½ cups unsweetened shredded coconut
½ cup almond flour
Preheat the oven to 350°F.
Line a baking sheet with parchment paper and set aside. …show more content…
Serve topped with almonds and coconut.
Phase 2 Tip: Add 1 pear, peeled, cored, and chopped to the quinoa with the scallion.
Roasted Seasonal Veggies
Phase 1
Serves 4/ Prep time: 20 minutes/ Cook time: 45 minutes
You can use this recipe as a guideline for your own vegetable creations year long, as vegetables come into season. Try asparagus or green beans in the spring, beets, or fennel in the summer, pumpkin, or turnips in the fall and leeks or sweet potatoes in the winter. Most vegetables are delightful when roasted in the oven with a touch of oil and a hint of salt.
1 eggplant, cut into 1-inch chunks
2 zucchini, cut in half lengthwise and sliced
1 red pepper, diced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
½ teaspoon sea salt
Preheat the oven to 350°F.
Line a baking sheet with parchment paper and set aside.
In a large bowl, toss together the eggplant, zucchini, red pepper, red onion, oil, thyme, and salt.
Transfer the vegetables to the baking sheet and spread them out.
Roast the vegetables until tender and lightly browned, about 45 minutes.
Serve.
Phase 2 Tip: Toss 1 tablespoon apple cider vinegar with the other ingredients before
Phase 1 and Phase 2
Makes 12 cookies/ Prep time: 10 minutes/ Cook time: 20 minutes
If meringues are one of your favourite cookies, you should enjoy this ginger spiked variation. Fresh ginger looks like a gnarled root out of a fairy tale, something that should be dropped in a cauldron rather than grated up for tender light cookies. Look for ginger with no greenish areas, wet or dried spots, the rhizome should be plump and evenly colored.
3 large egg whites, at room temperature
Pinch sea salt
1 teaspoon granulated stevia
1 teaspoon pure vanilla extract
1 teaspoon grated fresh ginger
1½ cups unsweetened shredded coconut
½ cup almond flour
Preheat the oven to 350°F.
Line a baking sheet with parchment paper and set aside. …show more content…
Serve topped with almonds and coconut.
Phase 2 Tip: Add 1 pear, peeled, cored, and chopped to the quinoa with the scallion.
Roasted Seasonal Veggies
Phase 1
Serves 4/ Prep time: 20 minutes/ Cook time: 45 minutes
You can use this recipe as a guideline for your own vegetable creations year long, as vegetables come into season. Try asparagus or green beans in the spring, beets, or fennel in the summer, pumpkin, or turnips in the fall and leeks or sweet potatoes in the winter. Most vegetables are delightful when roasted in the oven with a touch of oil and a hint of salt.
1 eggplant, cut into 1-inch chunks
2 zucchini, cut in half lengthwise and sliced
1 red pepper, diced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
½ teaspoon sea salt
Preheat the oven to 350°F.
Line a baking sheet with parchment paper and set aside.
In a large bowl, toss together the eggplant, zucchini, red pepper, red onion, oil, thyme, and salt.
Transfer the vegetables to the baking sheet and spread them out.
Roast the vegetables until tender and lightly browned, about 45 minutes.
Serve.
Phase 2 Tip: Toss 1 tablespoon apple cider vinegar with the other ingredients before