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LADY BOHS
COOKBOOK
2015 Edition
Co-Authored by the Lady Bohs!
1

Bohs Know Protein Bars
Ingredients:
1/2 cup almonds 1/2 tsp honey
1/4 cup pecans 1/2 cup protein powder
1/4 cup walnuts 1 large egg
1/4 cup almond butter 1 ripe banana
1/4 cup coconut oil 1/2 tsp salt
1/4 cup almond meal 1/2 cup dried blueberries
1 1/2 tsp vanilla
Instructions:
1. Preheat oven to 325°F.
2. Toast nuts until brown and then pulse in a food processor until coarsely ground.
3. Melt coconut oil and almond butter (approximately 30 sec. in microwave). Add in vanilla,
honey and sea salt to oil and almond butter mixture.
4. Fold in the nut mixture, almond meal and protein powder.
5. Add in the egg and banana.
6. Fold in the blueberries.
7. Bake for 10 min. Place under broiler until brown.
3

Ingredients:
Fresh Snow Pea Salad
1 lb. snow peas—strings removed, 2–3 Tbsp. fresh lemon juice
peas sliced on the diagonal, 1/4 in. thick
Kosher salt
1/4 cup plus 1 Tbsp. extra-virgin olive oil Freshly ground black pepper
4 oz. thickly sliced pancetta, cut into 1/4-in. dice 2 oz. shaved pecorino cheese
1/2 small white onion, finely chopped
Instructions:
1. Soak the snow peas in ice water for 10 min.
2. Meanwhile, in a medium skillet, heat 1 Tbsp. of the olive oil. Add the pancetta and cook
over moderate heat until lightly browned and the fat has rendered, about 5 min. Spoon off
all but 1 Tbsp. of the fat.
3. Add the onion and cook, stirring occasionally, until softened, about 5 min.
4. Drain the snow peas and pat dry.
5. In a medium bowl, whisk the remaining 1/4 cup of olive oil with the lemon juice and
season with salt and pepper.
6. Add the snow peas, pancetta, onion and season with salt and pepper; toss well.
Shave the pecorino on top and serve.
4

Lynch’s Body Building Quinoa
Ingredients:
3/4 cup dry quinoa
1 pint strawberries
16 oz. blueberries
16 oz. raspberries
1/2 cup almonds, chopped
DRESSING:
2 Tbsp. maple syrup
2 tsp balsamic vinegar
2 Tbsp. lime juice
Pinch salt
Almond Berry Salad
Instructions:
1. Bring a pot of water to a boil and cook quinoa per the specific instructions.
2. Chop the strawberries into quarter slices and raspberries in half. Place strawberries,
raspberries and blueberries in a bowl.
3. Whisk the maple syrup, balsamic vinegar, lime juice and salt in a small bowl.
4. When the quinoa is fully cooked, strain and let chill in the refrigerator for 20 min. Toss the
chilled quinoa, dressing and chopped fruit and almonds in one bowl.
5

Nach-O Ordinary Salad
Ingredients:
1 lb. lean hamburger meat
1 (1 oz.) packet taco seasoning
2/3 cup water
4 tomatoes, diced
1 head lettuce, chopped
1 cup grated cheese
8 oz. Catalina or French dressing
4 oz. nacho cheese chips, crushed
1 can kidney beans, drained
Instructions:
1. In a large skillet cook hamburger meat until no longer pink. Drain fat.
2. Stir in taco seasoning and water. Simmer for 5 min. Remove from heat.
3. In a large bowl, layer lettuce, tomatoes, cheese, and kidney beans.
4. Top with taco meat. Toss with dressing.
5. Add crushed nacho cheese chips and toss thoroughly. Serve immediately.
6

O’Neills One-step Fiesta Salad
Ingredients:
2 cups black beans, drained and rinsed
2 cups corn (I use frozen corn)
1/2 jalapeño, chopped
1/3 cup chopped red onion
1/4 cup chopped cilantro (or use the paste)
3 Tbsp. lime juice
1 tsp olive oil
1/2 tsp cumin
Salt and pepper to taste
Instructions:
Mix all ingredients together. The longer they sit (overnight), the better it tastes!
7

Sweet Potatoes and Apples
Ingredients:
4–5 sweet potatoes, chopped with skin on
3–4 apples, chopped with skin on
1 tsp cinnamon
1 1/2 Tbsp. olive oil
Salt
Freshly ground pepper
Instructions:
1. Preheat oven to 400°F.
2. Toss sweet potatoes, and apples with oil, and cinnamon and spread evenly on a baking
sheet. Add ground salt and pepper.
3. Bake until sweet potatoes are fork tender, 20–25 min., mixing occasionally.
8

Gallagher Family
Irish Soda Bread
Ingredients:
3 cups flour 1 1/2 cups raisins
2/3 cup sugar 2 eggs, beaten
1 tsp baking powder 1 3/4–2 cups buttermilk
1 tsp salt 2 Tbsp. butter, melted
1 tsp baking soda
Instructions:
1. Preheat oven to 350°F and grease all sides of a loaf pan,
at least 9 in. × 5 in. × 2.75 in.
2. In a large bowl, combine all of the dry ingredients.
Stir in raisins to coat with flour.
3. Combine 1 3/4 cups buttermilk, eggs, and butter, and pour into the dry ingredients.
Stir until flour mixture is wet. Add the remaining 1/4 cup of buttermilk if the mixture
seems dry.
4. Pour the batter into your loaf pan and level it in the pan.
5. Bake for 55 min. to 1 hour, until a toothpick or cake tester comes out clean.
6. Cool on wire rack for 10–15 min. Run a knife around edge of the bread, remove from pan,
and continue to cool completely before slicing.
9

Margaret Hickey’s Brown Bread
Ingredients:
3 cups extra coarse whole meal flour (available from King Arthur Flour, or
Irish convenience stores)
1 cup oat bran
3 Tbsp. wheat germ
1/2 cup all-purpose flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 egg, beaten
2 cups milk, plus additional as needed for consistency
Instructions:
1. Preheat oven to 380°F. Grease a 9 in. round baking pan or pie plate.
2. Combine the whole meal flour, oat bran, wheat germ, all-purpose flour, salt, baking soda,
and baking powder in a large bowl, mixing completely.
3. Add the egg and milk. Combine until the dough has the consistency and look of oatmeal.
4. Pour the dough into your pan. Score the top of the dough with a knife to form a cross.
5. Bake for 1 hour, then cool on a rack completely before cutting. Can be kept wrapped on
the counter for up to two days, or in the refrigerator.
10

Pierogi
Ingredients:
DOUGH:
2 1/4 cups all purpose flour, plus extra for dusting
1 tsp salt
1 large egg, beaten
1 cup sour cream
1/2 stick butter, softened
FILLING:
5 red potatoes, boiled 1 large onion, chopped
3 slices bacon Salt and pepper to taste
Instructions:
1. In a large bowl, combine the flour and salt. Add in the beaten egg, sour cream, and
softened butter.
2. Mix for about 5 min., or until the ingredients are evenly distributed and the dough pulls
away from the bowl. If your dough is still very sticky, add a bit more flour, and if it’s too
dry, add a bit more sour cream.
3. Wrap the finished dough in plastic wrap and set in the refrigerator. Refrigerate for at least
30 min., or up to 48 hours.
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Instructions, continued:
4. Cook the bacon in a large skillet,
crumble, and set aside. Add the onion,
season with salt and pepper, and sauté
over medium in the bacon fat until soft
and brown, stirring occasionally, about
30 min.
5. Smash the boiled potatoes in a large
bowl and add in the crumbled bacon,
cheddar cheese, and the caramelized
onions. Add salt and pepper, and taste
test the mixture. Add more salt and
pepper, if necessary.
6. Roll the filling into 1 in. balls.
Pierogi
7. Remove the dough from the refrigerator, and roll out on a floured surface to about 1/8 in.
thick. Using a circular cookie cutter or the top of a glass, cut the dough into circles.
8. Place one ball of filling on each cut out and fold the dough into a semi circle around it.
Using the tines of a fork, press together the edges of the dough to seal it together.
9. Bring a large pot of water to a boil and add the pierogi. Boil them until they float to the
top. Remove them from the water with a slotted spoon and let dry.
10. Heat the remaining onion/bacon juices in the original pan. Add butter if necessary. Add a
few pierogi to the pan at a time and fry until crisp. Serve with sour cream.
12

Galway Girl Kielbasa
Ingredients:
3/4 cup (dry) white wine
1/4 cup honey mustard
2 Tbsp. brown sugar
1 lb. kielbasa, cut into small pieces
4 or 5 potatoes, cubed
1 large onion, sliced
Instructions:
1. Preheat oven to 400°F.
2. Mix the wine, honey mustard, and brown sugar.
3. Combine the remaining ingredients in your baking pan. Drizzle with the wine mixture.
Toss to coat
4. Bake approx. 1 hour, until potatoes are tender. Stir occasionally.
13

Caramel Apple Cookies
Ingredients:
1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 tsp salt
1 (7.4 oz.) box spiced cider instant drink mix (not sugar free)
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
3 cups all-purpose flour
1 (14 oz.) bag caramel bits
Instructions:
1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
2. Cream butter, sugar, salt and apple cider mix until smooth and fluffy.
3. Beat in eggs and vanilla extract, then mix in baking soda and baking powder.
4. Add flour and mix until just combined and add in caramel bits.
5. Scoop dough onto baking sheet. Bake 12–14 min. or until golden brown around the edges.
14

German Pannekoeken
Ingredients:
3 medium apples, sliced thin
4 eggs
3/4 cup flour
1/4 cup butter
1/4 cup sugar
1/4 tsp cinnamon
3/4 cup milk
1/2 tsp salt
Instructions:
1. Heat oven to 400°F and place two round layer pans in the oven.
2. Beat eggs, flour, milk and salt in a small bowl.
3. Remove pans from oven and place 2 Tbsp. butter in each pan and rotate pans until butter
is melted and sides of pan are coated.
4. Arrange half of the apple slices in each pan.
5. Divide batter evenly and pour into pans.
6. Mix sugar and cinnamon and sprinkle half over the batter in each pan. Bake uncovered
15
until puffed and golden brown—about 20–25 min.

Lady Bohs Good Time Punch
Ingredients:
3 pints strawberries
1/2 cup sugar
1/2 cup orange liqueur
1 (4/5 qt.) light rum
1 (46 oz.) can pineapple juice
2 bottles cold champagne
Instructions:
1. Toss berries with sugar and orange liqueur.
2. Place in bottom of punch bowl and freeze.
3. Combine rum, pineapple juice and chill. At serving time, pour into punch bowl and
strawberries will float to the top.
4. Add cold champagne and serve.
16

Cleary’s Red Velvet Cupcakes
Ingredients:
BATTER:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp. red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
CREAM CHEESE FROSTING:
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners' sugar
Instructions:
1. Preheat the oven to 350°F. Line two (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and
cocoa powder.
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Cleary’s Red Velvet Cupcakes
Instructions:
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and
vanilla with a handheld electric mixer.
4. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
5. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about
20–22 min., turning the pans once, half way through.
6. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely
before frosting.
For the Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
2. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and
mix until very light and fluffy.
18

Farm-Girl Cheesecake
Note: This is a recipe from one of our real-life Irish players, and the original was in UK
measurements! We’ve used our best searching skills to convert measures not easily found on
measuring cups, spoons, or packages.
Ingredients:
10 Digestives biscuits (cookies)—usually found in the UK/foreign foods section
3 1/2 Tbsp. butter
2 Tbsp. brown sugar
150 mL (about 5 oz.) heavy cream
1 can (14 oz.) full-fat condensed milk
6 oz. full-fat cream cheese, room temperature
Grated zest and juice of 2 lemons
Grated zest and juice of 1 1/2 limes
DECORATION:
5 oz. heavy cream, whipped
1/2 lime, thinly sliced
Instructions:
1. Crush the cookies into small crumbs, then mix them together with the butter and sugar in a
medium bowl.
19

Farm-Girl Cheesecake
Instructions, continued:
1. Dump the crust mixture into a 8 in. spring-form pan, pressing firmly and evenly into the
bottom and up the sides. Chill for 30 min.
2. Pour the heavy cream, condensed milk, and cream cheese into a bowl with the lemon and
lime zests and mix thoroughly. Gradually whisk in the lemon and lime juices, and continue
whisking until the mixture thickens.
3. Pour the filling over the crust, spreading
it evenly. Chill overnight.
4. Up to 6 hours before serving, whip your
heavy whipping cream until it just holds
its shape and decorate the top of the
cake with the whipped cream and lime
slices as desired.
5. Return to the refrigerator until ready
to serve.
20

Thai Iced Tea Ice Cream
Ingredients:
1 3/4 cups heavy cream
3/4 cup 2% milk
1/2 cup sugar
1/4 tsp salt
5 large egg yolks
9 Rooibos (red) tea bags
3 star anise
2 cardamom pods, smashed
3 whole cloves
Instructions:
1. In heavy saucepan, stir together the cream, milk, 1/4 cup sugar, and salt. Drop in the tea
bags, star anise, cardamom pods, and cloves.
2. Heat the mixture over medium-high heat until it begins to bubble around the edges.
Remove from heat and cover, allowing to steep for about 10 min., or until the cream has
taken on the distinct flavor of the tea and spices. (It should look a bit pinkish.)
3. In a medium heatproof bowl, whisk the yolks to break them up, then whisk in the
remaining half of the sugar.
21

Thai Iced Tea Ice Cream
Instructions, continued:
1. Uncover the cream mixture and put the pan over medium heat. Carefully scoop out about
1/2 cup of the hot cream mixture and slowly add the cream to the bowl with the egg yolks,
whisking constantly.
2. Repeat, adding another 1/2 cup of the cream mixture to the bowl with the yolks.
3. Using a heatproof rubber spatula, stir the cream in the sauce pan as you slowly pour the
egg-and-cream mixture from the bowl into the pan.
4. Cook the mixture carefully over medium heat, stirring constantly until it is thickened, coats
the back of a spatula, and holds a clear path when you run your finger across the spatula,
about 3 min. longer.
5. Strain the base through a fine mesh strainer into a clean container. Set the container in an
ice water bath, stirring the base occasionally until cool.
6. Remove the container from the ice water bath, cover with plastic wrap, and refrigerate for
at least 2 hours or overnight.
7. Freeze the mixture in your ice cream machine according to the manufacturer's instructions.
Enjoy right away, or chill in freezer for 4 hours or so for a firmer ice cream treat.
22

Jess’s Post-Workout Frozen
Yogurt Cups
Ingredients:
2 tsp vanilla
1 pint strawberries
2 scoops vanilla protein powder
2 packets Truvia sweetener (about 4 tsp sugar)
2 cups nonfat plain Greek yogurt or skyr
Instructions:
1. Mix 1 cup yogurt with two scoops protein powder and vanilla to taste.
2. Fill 24 mini muffin silicon cups half full.
3. Blend 1 cup yogurt with strawberries and sweetener to taste.
4. Pour over first yogurt mixture and freeze. Each mini frozen yogurt is 25.5 calories with
1.4 g carb and 4.4 g protein.
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