Recipes 🤤🍲

My mom’s Pumpkin Pie recipe, which she got from her mom. Total Time: 1 hr 15 min Prep Time: 15 min Cook Time: 1 hr Ingredients makes 1 pie 2 eggs 425 g (1 ¾ cups) pumpkin puree 150 g (¾ cups) sugar 3 g (½ tsp) salt 2.5 g (1 tsp) cinnamon 1 g (½ tsp) ginger 0.5 g (¼ tsp) powdered cloves (optional) 400 g (1 ⅔ cups) evaporated milk 1 unbaked pastry shell Preparation Preheat the oven to 425°F (220°C). In a large bowl, mix the eggs, pumpkin, sugar, salt, spices, and evaporated milk until well combined. Pour the mixture into the unbaked pastry shell. Bake in the hot oven at 425°F (220°C) for 15 min. Reduce temperature to 350°F (175°C) and bake for 45 min, or until a knife inserted in the center comes out clean. Pumkin Pure To make the Pumpkin Pure, peel and cube your pumpkin. Roughly 3cm-4cm cubes. Ensure consistent size of resulting cubes. ...

My wife and I have these pancakes on Saturdays, and we love them. Deliciousness, while hitting your macros. I addapted the recipe from this video. I’ve included two versions: a conventional option, and a sheet pan option. We’ve been using the sheet pan option most recently, as it’s much simpler and doesn’t require standing at a stove for a long time. NOTE: measurements below are for roughly 1 person. So, multiply it by the number of people you’re cooking for. ...

I’m exploring and playing with some elements of Bryan Johnson’s health protocol. A big part of that is nutrition. There are two meals that make regular occurrence in the protocol: Nutty Pudding (the recipe shown below), and Super Veggie (linked here). Below is instructions (slightly modified and rephrased) for prepping Nutty Pudding. The original text is here and the video recipe is here. I’m reposting it here for easier personal reference (and to be able to include my modifications). ...

I’m exploring and playing with some elements of Bryan Johnson’s health protocol. A big part of that is nutrition. There are two meals that make a regular occurance in his protocol: Super Veggie (the recipe shown below), and Nutty Pudding (linked here). Below is instructions (slightly modified and rephrased) for prepping 6 days worth of Super Veggie at a time. The original text is here and the video recipe is here. I’m reposting it here for easier personal reference (and to be able to include my modifications). ...

PREP TIME: 10 minutes COOK TIME: 4 to 48 hours, depending on the kind of bones YIELD: 6 quarts INGREDIENTS 5700 g (6 quarts) water 30 g (2 tbsp) raw, unfiltered apple cider vinegar 907 g (2 lbs) animal bones (chicken, turkey, beef, pork, fish, or other) 1 medium onion, coarsely chopped 3 large carrots, coarsely chopped 10 stalks celery, coarsely chopped 1 red bell pepper, coarsely chopped 1 green bell pepper, coarsely chopped 18 g (1 tbsp) Himalayan salt 7 g (1 tbsp) black peppercorns Fresh or dried herbs or spices of your choice (optional) DIRECTIONS Fill a stockpot with 6 quarts of cold water. Add the vinegar to the cold water. Place the bones into the water-vinegar mixture and let sit for 30 minutes. Prep your vegetables while the bones are soaking. Add the onion, carrots, celery, bell peppers, salt, peppercorns, and any other dried herbs or spices (if using). Place over medium-high heat and heat the water until it nearly boils, then reduce the heat to low. Let the broth simmer for 4 to 8 hours for fish bones; 18 to 24 hours for poultry bones; or 24 to 48 hours for beef or pork bones. When there are 30 minutes remaining to cook, add any fresh herbs (if using). Remove from the heat and let cool for 30 minutes. Then strain out the vegetables, bones, and fat. Store in the refrigerator for up to 5 days or transfer to containers, ice cube trays, or muffin tins and store in the freezer for 3 to 4 months. TIP For more flavor, roast the bones on a baking sheet in a 300°F oven for 30 minutes before making the broth

The homemade salse recipe that my dad always used to make. Ingredients Ripe tomatoes, scalded, peeled, and chopped 2kg Mild green chillies, chopped 3 Large Spanish onion, chopped 1 Large green pepper, chopped 1 Medium red pepper, chopped 1 Canned whole jalapeno peppers, chopped 3-6 Tomato paste 160ml White vinegar 175ml (3/4 cup) Brown sugar (try without, next time?) 50 ml (1/4 cup) Coarse (pickling) salt 15ml (1 tbsp.) Paprika 10 ml (2 tsp.) Garlic powder (or 2 cloves, minced) 2 ml (1/2 tsp.) cilantro (optional but awesome) Combine all ingredients in large pot. Bring to a boil, uncovered, over medium heat stirring occasionally. Boil gently for 60 minutes, stirring occasionally, until thickened to desired consistency. Close to the end of cooking, taste to see if you would like to add more jalapeno peppers. Add as many more as you like. Pour into hot sterilized jars to within 1/4 inch (6 mm) of top. Seal. Serve with nachos that have melted cheese, sour cream and green onions on them. Also good with quesadillas and sour cream, or burgers. Makes 10 half pints, or 5 pints.

Total Time: 45 min Prep Time: 15 min Cook Time: 30 min Ingredients for 9 servings 225 g (8 oz) good-quality chocolate, semi-sweet 170 g (12 tbsp) butter, melted 250 g (1 ¼ cups) sugar 2 eggs 8 g (2 tsp) vanilla extract 95 g (¾ cup) all-purpose flour 30 g (¼ cup) cocoa powder 6 g (1 tsp) salt Preparation Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color. Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice, then serve with a nice cold glass of milk! Enjoy! source: https://tasty.co/recipe/the-best-fudgy-brownies

Ingredients 180g (1.5 cups) white, spelt, or oat flour 60g (1/2 cup) protein powder 1 tsp (~8 g) baking soda 3/4 tsp (5.5 g) baking powder 3/4 tsp (~9 g) salt 1.5 tsp (~5 g) cinnamon 360g (1.5 cups) mashed overripe banana (~3 bananas) 120g (1/2 cup) yogurt or additional banana 120g (1/2 cup) pure maple syrup, honey, or agave 60g (1/3 cup) oil or water 10g (2 tsp) pure vanilla extract Handful (~50g) blueberries 30 g ground walnuts Optional: chocolate chips Instructions Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper. Combine all ingredients in a large bowl. Do not overmix. Pour batter into the prepared pan and bake for 40 minutes. Turn off the oven and leave the bread inside for an additional 5 minutes without opening the door. Check for doneness. If necessary, cover with tin foil and bake for an additional 5-10 minutes. Cool completely before inverting onto a plate. Store covered at room temperature overnight for best texture and taste. Approximately 10g protein per slice. ...

Thanks to my friend Jenny for passing on her recipe. 🫶🏻 Butter Chicken Prep and cook time: 30 min Ingredients 1 Onion, peeled and chopped 18 g (2 tbsp) jalapeno chilli 6 g (1 tbsp) freshly ground ginger 13 g (1 tbsp) oil 5 g (2 tsp) garam masala 48 g (3 tbsp / 1 small can) tomato paste 480 g (2 c) chicken broth 119 g (1/2 c) whipping cream 25 g (2 tbsp) sugar 680 g (1 1/2 lbs) chicken breast, cut into 3/4 inch chunks 1.2 g (1/2 tsp) pepper Salt 57 g (1/4 c) butter 975 g (6 c) cooked basmati rice lime wedges In a 5-6 quart pan, combine onion, ginger, chili and oil. Stir often over high heat until onion is lightly browned, 3-5 min. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream and sugar and bring to a gentle boil over high heat. Reduce heat and simmer, stirring often until reduced to 3 cups, about 5 mins. Pour sauce into bowl. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat, add 14 g (1 tbsp) butter and the chicken. Stir until chicken is no longer pink, 2-3 mins. Add the sauce and simmer over medium heat stirring often, 3-4 mins. Cut remaining 43 g (3 tbsp) butter into chunks and stir into sauce until melted. Spoon chicken and sauce onto rice, add salt to taste. Squeeze lime juice over portions. You may also chop fresh cilantro over the chicken to garnish. If you don’t have garam masala spice, you can use the following to make your own: ...

Pancakes Recipe Summary Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 8 Ingredients 192 g (1 ½ cups) all-purpose flour 14 g (3 ½ tsp) baking powder 3-finger pinch of salt 13 g (1 tbsp) white sugar 315 g (1 ¼ cups) milk 1 egg 45g (3 tbsp) butter, melted Instructions Step 1 - In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. ...