Maple Vinaigrette Salad Dressing

1/4 cup liquid aminos
1/4 cup Balsalmic vinegar
1/4 cup Maple syrup
1 T. Honey
1 T. Dijon mustard
1 small clove garlic, minced
1/4 tsp ground ginger
Salt and pepper

Mix. Slowly drizzle in 1/4 cup olive oil.
Serve at room temperature.

Yummy!

Unrefined Kitchen

Somehow I found this website. And I found this recipe:

No-Bake Cookies (Paleo)

1/3 cup honey
1 1/2 Tablespoon cocoa
1/3 cup coconut oil or butter
1/3 cup almond butter
1 teaspoon vanilla
2 cups dried, unsweetened coconut

Bring honey, cocoa and coconut oil to boil.
Boil 1 minute.
Remove from heat.
Stir in almond butter and vanilla.
Then stir in coconut.
Scoop by spoonfuls onto wax paper and put in fridge until set.

{These are such a yummy substitute for the regular no-bake cookies. I like the coconut instead of the oats.}

Martha Stewart Recipes

I remember a few years ago I tried a Martha Stewart recipe. It was for homemade cupcakes. I was excited because I had never made homemade cupcakes in my life. All I knew was the cake-mix-in-a-box.

I decided to try this one recipe. But it did not turn out very good at all!

That was the end of trying any of her recipes.

Devilish Deviled Eggs:
8 large eggs
1/3 cup jarred roasted red peppers, patted dry
2 Tablespoons mayonnaise
3 teaspoons Dijon mustard
2 teaspoons hot sauce
Ground pepper
Poppy seeds

Boil/cook eggs. Peel, halve lengthwise, remove yolks.
Combine red peppers, mayo, mustard and hot sauce in food processor until smooth.
Add yolks and process until smooth.
Season with pepper.
Pipe into egg whites.
Sprinkle with poppy seeds

{This gives an orange color to the yolks and is a fun change from the ordinary.}

Three Pepper Slaw:
1 Tablespoon white-wine vinegar
1 teaspoon Dijon mustard
2 Tablespoons extra-virgin olive oil
Salt and pepper
4 medium bell peppers (1 red, 1 yellow, 2 green) thinly sliced lengthwise
1 celery stalk, halved crosswise and thinly sliced lengthwise
1/4 teaspoon chopped fresh thyme leaves

In a large bowl, whisk together vinegar, mustard, and oil.
Season with salt and pepper.
Add bell peppers, celery, and thyme; toss to combine.
Season to taste with salt and pepper and serve.

Chicken Barley Soup:
1 Tablespoon coconut oil
4 carrots, diced small
4 celery stalks, diced small
1 medium onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2" pieces
Salt and pepper
6 cups chicken broth
5 sprigs thyme
1 cup quick-cooking barley
5 cups baby spinach

In large pot, heat oil over medium -high.
Add carrots, celert, and onion.
Cook until just tender, about 8 minutes.
Add chicken, season with salt and pepper, and cook (about 2 minutes).
Add broth and thyme and bring to a boil.
Stir in barley.
Cover, reduce heat, and simmer until barley is tender and chicken is cooked through (10-12 min).
Add spinach and cook until wilted.
Season to taste with salt and pepper and serve

I think I'll give Martha another chance :)