Recipes We've Been Making Lately

 It's been a few months since I shared a round-up of recipes we've been trying. I have been looking for lots of sugar free, whole food options and while I don't remember to link to and take a photo of every recipe we try, I do make sure to link to those we really liked so I can make them again.

We made this baked cod with garlic and herbs one night subbing out pollock for the cod. It was delicious and so easy!

I tried making this skillet lasagna for the rest of the family; they really enjoyed it but our noodles seemed to take forever to cook (and I heard they were still a tiny bit crunchy)

While I didn't have all the ingredients I did make this marinated tofu recipe and it was amazing! I poured the leftover marinade (when I went to cook the tofu) into the veggies I was cooking that night. Though I do think I would use much less oil next time.

I tried these homemade wheat thin crackers- they weren't bad but I had a hard time getting them crunchy (I was so afraid to burn them) but I did cook them a few extra minutes and they still didn't really crisp up.

 

As well as these homemade Cheez-it's-- I had the same problem with getting them crispy; but these I think I might not have rolled out thin enough.

Evan asked me to make some homemade granola bars since he likes my granola so much. We made these no-bake chewy ones using freeze dried raspberries and dark chocolate chips. I subbed out pumpkin seeds for the hemp seeds and used 1/4 cup honey and 1/4 cup maple syrup in place of the 1/2 cup honey. As well as subbing out tahini for the peanut butter-- since I use both tahini and maple/honey blend in my homemade granola. I made them a second time sticking a bit closer to the recipe using freeze dried strawberries and white chocolate chips. Make sure they are nice and cold before cutting or they will fall apart.

I also made these crunchy baked granola bars- following the recipe exactly once time and one time using raisins and dark chocolate chips again subbing out tahini for the peanut butter and taking the honey amount and dividing it equally between honey and maple syrup. I sprinkled in some chia seeds, pumpkin seeds, and flaxseeds as well; maybe a tablespoon of each. Again you want to make sure they are COLD before cutting. We stored them in the fridge too.

I made some homemade almond milk using this recipe. I can't say much about how it tastes since I only use almond milk in recipes but it was easy and only required water, almonds and time! 

I made this baked oatmeal recipe with 1/2 my homemade almond milk-- I did sub out a few things. I don't eat banana so I subbed out tahini for that. I didn't have any coconut oil on hand and I didn't need it be vegan so I used an egg. I skipped the salt and brown sugar entirely and swapped out blueberries with a frozen mixed berry blend. And added a handful of chia seeds on top just for some added nutrition.

I made this keto Italian dressing (we had company over that were Keto) and it was pretty yummy!

 

I tried out this healthy orange chicken recipe; it was delicious!

 We made this Carolina gold BBQ sauce to go with our pulled pork one night and even I enjoyed it (and I never eat pulled pork but had to have a bite just to try the sauce). I mixed it up early in the morning so it could sit in the fridge all day and let the flavors meld together. 

We made some homemade copycat Shake and Bake pork chops using this recipe. I used my own homemade bread crumbs (just bread crusts I pulsed in the food processor) and omitted the mayo and black pepper entirely. They were delicious ( I forgot to take a photo of them after cooking)! 

linking up with: Thinking Out Loud, Spread the Kindness,