Gluten-Free Belgian Waffles

These waffles are crisp on the outside and moist on the inside. They are the best gluten-free waffles I've come up with to date. In fact, my kids have already asked me to make them again!

Ingredients
1 cup brown rice flour
7/8 cup milled flaxseed
1/2 t cream of tartar
1/4 t baking soda
2 T grapeseed oil
4 oz. unsweetened applesauce
1 1/3 cups unsweetened coconut milk

Directions
Preheat Belgian waffle iron.

Mix all ingredients in medium mixing bowl.

Spray waffle iron with cooking spray.

Spoon 3/4 cup batter into waffle iron and close lid.

Cook until indicator light goes off or waffle iron stops steaming.

                                                                     Makes about 3 waffles. Serve with pure maple syrup.

Coach's Chili

 I had a rendition of this chili at a church party earlier this month. It was so delicious that I had to make my own! I'll also be serving it this weekend for a chili and caroling party. Can't wait!

Ingredients
2 lbs. 93% lean ground beef
1 yellow onion, diced
3 jalepenos, seeded, diced
46 oz. tomato juice (i.e. V-8)
12 oz. tomato paste
24 oz. petite diced tomatoes
32 oz. dark red kidney beans
1 T chili powder
1 1/2 ground cumin
1 t salt
1/2 t paprika
1/4 t garlic powder
1/4 t dried oregano

Directions
Brown ground beef with diced onion and jalepenos. Add seasonings. Add tomato juice, tomato paste, tomatoes, and beans. Simmer for 30 minutes. Serve hot with your choice of toppings.

Gluten-Free Toffee Squares

Toffee Squares are one of my husband's favorite cookies. He grew-up with his mom and grandma making them. And there was always sure to be a tin of Toffee Squares when he came home from college. I have taken their recipe and updated to fit our gluten-free lifestyle. In fact, I have a pan baking in the oven right now to take to a Christmas party. Happy baking!

Ingredients
1 1/2 cup butter
1 1/2 brown sugar
2 eggs
2 t vanilla
1 cup Gluten Free Pantry All Purpose Flour (or another gluten-free all purpose flour)
1 cup brown rice flour
1 1/2 t cream of tartar
1/2 t baking soda
1/2 t salt
1 cup semi-sweet chocolate chips
1 1/2 cups pecans (optional)

Directions
Preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray.

Soften margarine. Add brown sugar and mix well.

Add eggs and vanilla.

Stir in flours, cream of tartar, baking soda, and salt. Blend by hand until smooth.

Mix in chocolate chips and nuts.

Bake at 350 degrees in a 13x9 pan for 45 minutes. Remove from oven. Cool completely and refrigerate. Cut into squares.

Note: Squares may be crumbly.

Sausage Kale Scramble

I have been hard-pressed to find sausage without corn or wheat products. You can imagine my delight when I finally came across one at the store last week. We do not eat sausage often but it is nice once in a while for a special breakfast. Try this easy to make breakfast over the holidays. I know you will enjoy it!

Ingredients
1/2 pound lean turkey sausage (Jenni-O has no corn or wheat)
1 cup kale, chopped
5 eggs

Directions
Heat skillet over medium-hight heat. Brown sausage. Add kale and cook until slightly wilted. Beat eggs and pour into skillet. Stir to combine while cooking. Eggs are done when set and no longer runny.

Gluten-Free Latkes with Cranberry-Applesauce

My son asked for latkes for dinner tonight and here they are! Delicious!

Latke Ingredients
2 cups potatoes, peeled and grated
1 green onion, chopped
1 1/2 t salt
2 T brown rice flour
3 T grapeseed oil for cooking

Directions
Peel and grate two cups of potatoes. Squeeze out excess moisture. (I use my hands.)

In a medium bowl, stir together potatoes, onion, salt, and flour.

Heat grapeseed oil over medium-high heat in a large skillet. Place about 1/8 cup of potato mixture in heated skillet. Press down with back of spoon to form 1/4 inch-thick pancake. Cook until golden brown on each side. Remove from skillet and drain on paper towels.

Applesauce Ingredients
1 apple, chopped
1 cup cranberries, fresh
1/3 cup maple syrup


Cook all in medium saucepan on high heat until cranberries pop. Reduce heat and simmer until fruit is soft. Puree using a hand-held blender or transfer to blender and puree. Serve warm alongside latkes.

Turkey Tetrazzini

This is a great way to use leftover turkey. It's a true comfort food without the wheat and lower in fat than most traditional recipes. Plus, my kids went back for seconds. It's that good! I served this with a green salad and baked acorn squash for a well-rounded meal.

Ingredients
16 ounces brown rice spaghetti noodles (i.e Tinkyada)
1/2 cup margarine
1/2 cup brown rice flour
3 cups vegetable broth
2 cups milk of your choice
1/4 cup Parmesan cheese, grated
1/4 t salt
1/2 t pepper
4 cups white and dark meat turkey, cooked and chopped
1/4 cup Cheddar cheese, grated

Directions
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray and set aside.

Cook rice noodles in a large pot of boiling water. Note: Rice noodles can be fincky. Stir frequently to make sure they do not clump together. Also, do not over cook or they will be too soft .

Melt margarine in a medium pan over medium heat. Stir in flour, careful to avoid cooking the flour into lumps before it is fully incorporated into the margarine. (I like to use a spring whisk for this task.) Add brown rice flour and vegetable broth. Cook over medium to medium-high heat until the mixture comes to a boil. Stir in 1/4 cup Parmesan cheese and remove from heat.

Add turkey and cooked noodles. Stir to combine and spoon into greased baking dish. Top with 1/4 cup Cheddar cheese. Bake at 350 degrees for 30 minutes or until browned.

Serves 8.

Ham and Vegetable Crustless Quiche

Try this breakfast casserole for a holiday treat. It's full of veggies and makes for a delicious savory dish to add to your brunch table. Note: This can be prepared the night before and baked in the morning.

Ingredients
1 cup ham, diced*
1 cup grated cheese of your choice (optional)
1 cup kale, chopped
1/2 cup yellow onion, finely diced**
1 cup potato, diced or grated
8 eggs, organic
1 cup coconut milk
1/2 cup brown rice flour
1 t salt
1/2 t pepper
1 tomato, thinly sliced

*May use 1 lb. turkey sausage, browned, in place of ham
** May use diced green onion in place of yellow onion

Directions
Preheat oven to 350 degrees. Spray a 9x13 glass casserole dish with cooking spray.

Spread ham (or browned sausage) evenly on bottom of dish. Top with chopped kale and then cheese. Add diced onion. End with diced potato, scattered evenly across the top.

In a blender, whip the eggs, milk, flour, salt, and pepper. Blend on medium-high speed for 1-2 minutes. Pour over the meat and vegetables. Top with thinly sliced tomato.

Bake at 350 degrees for 35 minutes. Serve hot.

Brunswick Stew

I became a fan of Brunswick Stew the first time I visited Colonial Williamsburg in Virginia. I loved the steaming broth and the melding flavors of tender stewed chicken, salty tomatoes, and sweet lima beans. It's not a meal that will leave you hungry yet it is not too filling. The perfect dinner for a cold winter's night with the family gathered around the fireplace.

Ingredients
2 quarts water
3 boneless chicken breasts (about 1.5 pounds)
28 ounce can diced tomatoes
2 potatoes, peeled and diced
1/2 onion, diced
1/4 cup green pepper, diced
1 cup okra
1 cup lima beans
2 cups corn (optional)
1 1/2 t salt
1/2 t pepper
1 bay leaf

Directions
Place chicken in a large pot with 2 quarts of water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, partially covered, for 1 hour. Transfer chicken to bowl and cool. Skim broth of the foam that has risen to the surface. Add tomatoes, potatoes, onion, green pepper, okra, and lima beans. Season with salt, pepper, and bay leaf. Bring to a simmer over medium heat then reduce heat to medium-low and cook for 20 minutes or until potatoes are tender. Dice or shred the chicken (depending on  your preference) and add to stew. Add more salt and pepper if so desired. Serve hot.

Chocolate White Chocolate Cranberry Cupcakes

Birthday parties can be a difficult time for children who struggle with wheat and corn allergies. Whenever my daughter is attending a party I make sure she has a special treat that she can eat like these Chocolate White Chocolate Cranberry Cupcakes. These cupcakes are moist and delicious and, best of all, you won't feel cheated out of a piece of birthday cake!

Ingredients
3/4 cup brown rice flour
3/4 cup oat flour
1/2 cup sugar
3/4 t baking soda
1 t salt
1/3 cup cocoa powder
1/2 cup grapeseed oil
1 cup cold water
1 t vinegar
1 egg
1/2 cup dried cranberries
1/2 cup white chocolate chips

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners. Spray lightly with cooking spray.
2. In a large mixing bowl, stir together dry ingredients.
3. Add oil, water, vinegar, and egg. Blend on medium speed for 3 minutes.
4. Stir in dried cranberries and white chocolate chips. (Batter will be thin.)
5. Pour batter into greased muffin pan until each cup is almost full.
6. Bake at 350 degrees for 25 minutes.
7. Let cupcakes cool completely before serving.

Note: Rice and oat flours are more fragile that wheat flour and make a more fragile product. It is important to let the cupcakes cool so that they don't crumble.

Banana Pecan Muffins

There is something comforting about the smell of warm banana nut bread. Here is a recipe that is healthy, delicious and will fill your kitchen with a delightful aroma. Enjoy!

Ingredients

1/3 cup canola oil

3/4 cup sugar

2 eggs

2 bananas

3 T plain Greek yogurt

1/4 t baking soda

3/4 t cream of tartar

1/4 t salt

1 cup oat flour

1/2 cup brown rice flour

1/2 cup milled flaxseed

1/2 cup pecans, chopped 

Directions

Preheat oven to 350 degrees. Line muffin pans with muffin liners and spray with cooking spray. Blend sugar, oil, eggs, bananas, and Greek yogurt. Add dry ingredients and mix well. Bake at 350 degrees for 20-22 minutes. Makes 18 muffins.

Eggnog Blueberry Pancakes

Here is a seasonal holiday recipe that is delicious when served with warm maple syrup. If you are not a fan of eggnog, simply substitute with the milk of your choice.

Ingredients
1 cup brown rice flour
1/4 cup milled flaxseed
1/4 t salt
1 t cream of tartar
1 t sugar
1 egg
1 cup eggnog (i.e. Silk soy eggnog)
1-2 t butter or margarine
1/2 cup wild blueberries, frozen or fresh

Directions
Mix together flour, salt, cream of tartar, and sugar in a large bowl.
In a separate bowl, blend egg and milk.
Stir egg and milk into flour mixture.
Melt butter and add to pancake batter
Thaw and drain blueberries if frozen. Fold blueberries into pancake batter.

Heat lightly oiled skillet or griddle over medium heat. Spoon pancake batter onto skillet and brown on both sides.

Makes 8 pancakes.

Easy Chicken Noodle Soup

Sometimes a good bowl of homemade chicken soup is just what the doctor ordered. Try this comforting  soup when you're have the sniffles, when your tummy is upset, or when you just need some extra TLC.

Ingredients
5 cups water
2 boneless chicken breasts, organic
1/2 small yellow onion, chopped
1 t salt
1/4 t pepper
1/2 t powdered garlic
1/2 t dried parsley
1 1/2 cups spiral rice noodles, cooked 

Directions
Place water, chicken, onion and seasonings in a large pot. Bring to a boil; cover with a lid and simmer for 20 minutes. When the chicken is no longer pink in the center, remove pot from heat and shred with two forks. Add cooked spiral rice noodles. Makes 4 servings.

Candied Sweet Potatoes

This is a slow cooker recipe that is great for the holidays...or any day! Sweet potatoes are a great source of Vitamins A, C, and B6, potassium, manganese and fiber. And they are especially delicious dressed-up with a little maple syrup, brown sugar, and cinnamon.

Ingredients
1/4 cup butter, melted
2 teaspoon vanilla extract
1/2 cup maple syrup
6-7 sweet potatoes (about 4 pounds), peeled and sliced
1/2 cup brown sugar
1 teaspoon ground cinnamon

Directions
Lightly spray a 6-quart slow cooker with cooking spray. Place peeled, sliced sweet potatoes in slow cooker. Mix melted butter, vanilla extract, and maple syrup. Pour over sweet potatoes. Top with brown sugar and cinnamon. Cook on low 4 hours. Stir and serve.

Savory Rice and Vegetables

Here is a simple and nourishing vegetarian recipe that you can fix in a pinch. Let it cook while helping the kids with their school work or finishing a load of laundry. Or put up your feet and relax for a few minutes knowing that dinner will be ready soon!

Ingredients
4 cups water
2 cups brown rice
1 green onion, diced
1 large zucchini, diced (about 1 cup)
1 large carrot, diced (about 1 cup)
1/2 t coriander
1/2 t garlic powder
1/2 t onion powder
1/2 t pepper
1 1/2 t salt
2 t dried parsley

Directions

• Dice vegetables and set aside.
• Pour water and rice in a large pot.
• Place diced vegetable and seasonings on top. Stir to make sure that the seasoning are well-distributed.
• Cover pot. Bring to a boil; then turn to medium-low heat for 40-45 minutes.

Voila! Dinner is served.

Pair with a green salad and cranberry applesauce for a well-rounded and colorful meal.

Cranberry Pie

I adapted this recipe to be gluten-free from a recipe I came across from a friend of a friend on Facebook. This dessert is to die for. It's so festive and yummy and...I could eat a whole pie. It is that good! A must-have on your holiday table.

Ingredients
1/2 cup brown rice flour
1/2 cup garbanzo bean flour
3/4 cup sugar
1/4 t salt
2 cups whole cranberries, fresh or frozen
1/2 cup chopped pecans (optional)
1/2 t almond extract
2 eggs, beaten
1/2 cup butter (1 stick)

Directions
Mix together flours, sugar, and salt. Toss to coat cranberries and pecans. Stir in beaten eggs, melted butter, and almond extract. Blend well. Pour into lightly greased pie plate. Bake at 350 degrees F for 45 minutes. Remove from oven and let stand for 15 minutes before serving.

Green Egg and Ham Omelette

Today is Wacky Wednesday at our house. So, for breakfast we ate this delicious green egg and ham omelette. (I actually used turkey but it's close enough.) What a fun and super nutritious way to start off our day!

Ingredients
1 large kale leaf
3 eggs
3 T diced ham, nitrate- and nitrite-free
2 t butter

Directions
Melt butter on medium heat in medium-sized skillet.

In a blender, blend kale and eggs until fully processed and frothy. (Note: The eggs will be a vibrant green. It's like nothing you could ever get out of a bottle.)

Pour into heated skillet. Sprinkle with pepper to taste. Scatter diced ham evenly over eggs.

Cook until beginning to set. Gently lift edges.

Fold one-third to middle then the other third to the middle. Turn over to finish cooking.

For smaller portions cut into two to three pieces and serve. Or if you're really hungry, eat the entire omelette yourself!

Chocolate Banana Pancakes

This is a variation of a recipe I posted a couple of weeks ago but with chocolate! I can't tell you how comforting these are on a cold, fall morning. Serve with a hot mocha and you'll be set for the day. : )

Ingredients
1 cup whole oats
1/4 cup garbanzo bean flour
1 t cream of tartar
1 egg
1 cup dark chocolate almond milk
1/2 t vanilla extract
2 bananas

Directions
Combine all ingredients in blender and blend on medium-high speed for 2-3 minutes. Let mixture sit for a few minutes.

Heat lightly oiled griddle or large frying pan over medium heat. Pour 1/4 cup pancake batter per pancake onto heated griddle or pan. Cook until small holes form on top of pancakes. Turn once. Cook until pancakes are "chocolately" brown on each side. 

Chocolate Strawberry Soft Serve "Ice Cream"

Ingredients
10 ounces dark chocolate almond milk
10 frozen strawberries

Directions
In a bender, mix the above ingredients on high speed. Blend until strawberries are completely combined with milk. "Ice cream" should be of soft serve consistency. Serve immediately. Makes 2 servings.

Shrimp, Peppers and Rice

1 T unsalted butter
1 T minced garlic
1/2 cup chopped onion
1/2 cup chopped peppers, yellow and red
14.5 oz can diced tomatoes, organic
2 lbs. shrimp, peeled, deveined, tail off
1/2 t salt
1/2 t pepper

2 cups rice
4 cups water

In a large skillet, melt 1 T butter on medium heat. Add garlic, onion, and peppers. Saute until translucent. Thaw shrimp if frozen. Add shrimp, tomatoes, salt and pepper. Turn to medium-high heat until shrimp are firm and pink. Simmer on low heat for 10-15 minutes. Serve over hot jasmine rice.

In a rice cooker, cook 2 cups jasmine rice and 4 cups water until done.

Zucchini Pizza for One

I'm breaking my rule about not posting recipes with dairy products by sharing this easy "pizza" recipe. Occasionally it's a treat to have a tiny bit of cheese, especially on pizza! These are tasty and smell like you're baking a "real" pizza. Pair with a green salad and you're set for lunch.

1 zucchini, sliced into 6 vertical slices, 1/8 inch thick
6 t fresh mozzarella, shredded
6 T organic tomato-basil sauce

Preheat oven to 425 degrees F. Spray baking sheet with cooking spray. Arrange zucchini slices on baking sheet. Spoon 1 T of sauce on each slice of zucchini. Top with 1 t of shredded mozzarella on top of each slice of zucchini. Bake for 15 minutes at 425 degrees F. Remove from oven and serve.

Cinnamon-Sugar Biscuits

If you're like me, you're always on the look-out for a great bread recipe with no wheat. It's hard to find something that tastes good and holds together without falling apart (non-wheat flours are so finicky!) Well, look no further. I've developed a wonderful breakfast treat that tastes delicious and won't crumble to bits and pieces.  Topped with butter, cinnamon and sugar your taste-buds (and your family) will love you forever!

Ingredients
1 egg
3/4 cup coconut milk
1/4 cup grapeseed oil
1 cup brown rice flour
1 cup oat flour
1/4 cup sugar
1 1/2 t cream of tartar
1/2 t salt

Directions
Preheat oven to 400 degrees F. Spray 12-cup muffin pan with cooking spray.

Beat egg, stir in milk and oil. Add remainder of ingredients and mix until well-combined.

Bake 18-20 minutes. Remove from oven and let cool for 5 minutes.

In microwave or on stovetop, melt 2 T of butter, 1 T sugar, and 1t cinnamon.

Dip tops of biscuits in butter-sugar-cinnamon mixture. Enjoy while warm!

Taco Soup

I first tasted this delicious soup at the home of my college roommate. The melding of spices, meat, beans, and fresh toppings in that first spoonful was so soothing. I have recreated the recipe here to share with you. Enjoy!

Ingredients
1 pound lean ground beef
3 cups water
2 cans organic tomatoes, diced (14.5 oz each)
1 can organic tomato paste (6 oz)
1 can refried beans, vegetarian (15 ounce)
2-3 t chili powder
1/4 t garlic powder
1/4 t onion powder
1/4 t crushed red pepper flakes
1/4 t oregano, dried
1/2 t paprika
1/2 t cumin
1 t salt
1 t pepper

Directions
In a large soup pot, brown ground beef. Add the rest of the ingredients, mixing well. Simmer for 15 minutes, stirring occasionally.

Garnish with chopped lettuce, diced tomatoes, sliced black olives, and sliced avocado. If you are eating dairy or corn then, by all means, add tortilla chips and shredded cheese!

SImple Strawberry Shake

I just found my new favorite treat. It's sweet, delicious and pretty to look at to boot! So, from now on, when I have a craving for ice cream I'm going to whip up this frosty treat to enjoy instead.

Ingredients
2 c coconut milk
2 cup frozen strawberries
2 T maple syrup

Directions
Blend all on high speed in blender. Pour into tall glasses, stick in a straw, and slurp to your heart's content.
Makes 2 servings.

Calories per serving: 170
Fat grams per serving: 5 grams

Spicy Apple Muffins

These nutritious muffins are great for an after-practice snack!

Ingredients
1/2 cup margarine
1/3 cup agave nectar
2 T molasses
2 eggs
3/4 cup brown rice flour
3/4 cup garbanzo bean flour
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
dash of cloves
1 t cream of tartar
1/2 t baking soda
1 organic apple, coarsely chopped
2 T organic raisins

Directions

• Preheat oven to 350 degrees F. 
• Line a 12-cup muffin tin with muffin liners and spray with cooking spray.
• In a large mixing bowl, cream together margarine and agave nectar. 
• Add eggs and beat until smooth. 
• Add cinnamon, ginger, nutmeg, cloves, cream of tartar, and baking soda. 
• Stir in chopped apples and raisins.
• Spoon batter into muffin cups. 
• Bake at 350 degrees F for 17 minutes. 
• Remove and let cool.

Banana Pancakes

These banana pancakes remind me of pancakes I've had at The Gazebo, a small oceanside restaurant on Maui. Just add some macadamia nuts, a pacific breeze, liquid sunshine, and someone playing a ukelele and you'll feel like you're on vacation!

Ingredients
1 cup whole oats
1/4 cup garbanzo bean flour
1 t cream of tartar
1 egg
1 cup coconut milk
1/2 t vanilla extract
2 bananas

Directions
Combine all ingredients in blender and blend on medium-high speed for 2-3 minutes. Let mixture sit for a few minutes.

Heat lightly oiled griddle or large frying pan over medium heat. Pour 1/4 cup pancake batter per pancake onto heated griddle or pan. Cook until small holes form on top of pancakes. Turn once. Cook until pancakes are golden on each side. Serve hot with pure maple syrup, sliced bananas, and a few macadamia nuts.

Savory Snack Mix

Finally, a snack mix without wheat or corn products that tastes great! It's our "go-to" snack for today.

Ingredients
12 cups rice square cereal (or 1 12.8 ounce box)
4 T butter
1 T tamari
1 t salt
3/4 t garlic powder
1/2 t chili powder
1/4 t onion powder
*You may also want to add 1 cup of your favorite nuts.

Directions
Preheat over to 250 degrees F.

Measure 12 cups (or 1 12.8 ounce box) of rice square cereal into large mixing bowl.

In a microwavable bowl, microwave butter for 30 seconds or until melted. Stir in tamari and spices.

Pour over cereal and stir until evenly coated.

Bake for 1 hour at 250 degrees F. Stir every 15 minutes.

Let cool for 15 minutes and then store in an airtight container.

Sweet Potato Pie

This is the perfect way to use any leftover mashed sweet potatoes you may have. Basically, you will follow my Gluten-Free Pumpkin Pie recipe but add in mashed sweet potatoes plus eggs, milk, and spices. The mashed sweet potatoes are already sweet so leave out the added sugar in the pumpkin recipe. By the way, this smells delicious baking in my oven right now!

Pie Crust Ingredients

1 cup oats

1 cup crisp rice cereal

1/3 cup garbanzo bean flour

1/2 t salt

1 cup butter, softened (I use Smart Balance)

1/3 cup brown sugar

1 t vanilla

Directions

Process oats and crisp rice cereal in blender until finely ground.  Pour into medium-sized mixing bowl. Add garbanzo bean flour and salt. Mix well. Add softened butter, sugar, and vanilla. Mix until well-blended. Using wax paper or the back of a spoon, evenly press crust mixture into bottoms and sides of a pie plate.

Bake at 350 degrees F for 8-10 minutes. Remove from oven and let cool. You may wish to lightly press the crust at this time with the back of a spoon. This will create more uniformity, making the crust easier to fill.

Sweet Potato Filling Ingredients

1 t cinnamon

1/2 t ginger

1/4 t cloves

1/2 t salt

2 eggs, beaten

2 cups mashed sweet potatoes (see Mashed Sweet Potatoes recipe)

1 cup coconut milk

Directions

Mix sugar, spices, and salt in bowl. Beat eggs. Add eggs and mashed sweet potatoes to spice mixture. Mix. Add milk. Mix until well-blended. Pour into prepared crust. (Note: Cover crust with pie shield to prevent over-browning.) Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-45 more minutes. Cool and serve. Store in refrigerator.

Mashed Sweet Potatoes

Ingredients
4 large sweet potatoes
1/3 cup pure maple syrup
1/3 cup Smart Balance (or butter)

Directions
Wash sweet potatoes and prick with fork several times. Cook in microwave for 10 minutes or until soft. Cut potatoes in half and scoop cooked potato into mixing bowl. Add maple syrup and Smart Balance to potatoes. Mix until distributed throughout. Serve immediately.

Cranberry Applesauce

I love the sweet-tart combination of cranberries and apples! Here is an easy to make sauce that will leave your taste buds begging for more. And, by making it yourself, you can be assured that your cranberry applesauce will be relatively free of pesticides and corn syrup. This is so simple that you'll wonder why you haven't made your own before now!


Ingredients
2 organic apples
1 cup fresh cranberries
1/2 cup water
1/2 cup sugar







Directions
Wash and chop apples. (I leave the peel on.) Wash cranberries. Set aside.

Place water and sugar in a medium saucepan. Bring to a boil.

Add fruit and reduce heat to simmer for 10 minutes or until cranberries begin to pop.

Remove from heat and cool at room temperature.

Using a hand-held food processor, blend fruit. For a chunky sauce, blend briefly. For a smooth sauce, blend longer.

Chill completely in refrigerator. Enjoy!

Crock-Pot Chicken Chili

Ingredients
1 pound chicken, ground
1 cup onion, chopped
1 T garlic, minced (use jarred for ease)
1 t salt
1/2 t pepper
28 oz can tomatoes, diced, organic
6 oz can tomato paste, organic
4 oz can green chiles, diced
32 oz can kidney beans, drained and rinsed
1 cup water
1 T chili powder
1/2 t Mexican oregano
1/4 t cumin

Directions
Brown ground chicken, onion, and garlic in skillet. Cook until chicken is no longer pink and onion and garlic are soft.

In crock-pot, add tomatoes, tomato paste, green chiles, kidney beans, water, and spices. Stir until mixed. Add cooked chicken mixture.

Cover and cook on low for 4-6 hours.

Garnish with fresh cilantro,  sliced avocado, or whatever your heart desires!

Tomato Basil Soup

What could be better on a cold day than a warm bowl of homemade tomato basil soup? I whipped this up for dinner tonight and we've polished off the entire pot. Fresh basil is critical to the terrific flavor of this soup, so please use it!

Ingredients
28 oz. diced organic tomatoes, canned
11.5 oz. can vegetable juice (i.e. V-8)
1 cup coconut milk, unsweetened
1/8 cup butter (i.e. Smart Balance)
20 basil leaves, julienned

Directions

• Combine tomatoes and vegetable juice in a large pot. 
• Bring to a boil and cook for 20 minutes.
• Turn heat to low.
• Add milk, butter, and basil.
• With a hand-held processor, puree until soup is smooth and creamy.
• Makes 4-6 servings.
• Garnish with fresh basil leaves, if so desired.

Pumpkin Pie with Gluten-Free Crust

Try this new crust recipe I developed. 

It's great for pumpkin pie and just in time for Thanksgiving!

Pie Crust Ingredients
1 cup oats
3/4 cup brown rice flour
1/4 cup garbanzo bean flour or milled flaxseed
1/2 t salt
1/2 cup butter or margarine
1/3 cup brown sugar
1 t vanilla

Directions
Process oats in blender until finely ground.  Pour into medium-sized mixing bowl. Add garbanzo bean flour and salt. Mix well. Add sugar. Cut in butter and vanilla. Mix until well-blended. Using wax paper or the back of a spoon, evenly press crust mixture into bottoms and sides of a pie plate. Mixture will be crumbly but keep working with it until a uniform crust has been formed.

Bake at 350 degrees F for 8-10 minutes. Remove from oven and let cool.

Pumpkin Filling Ingredients
3/4 cup white or brown sugar
1 t cinnamon
1/2 t ginger
1/4 t cloves
1/2 t salt
2 eggs, beaten
15 oz. canned pumpkin
1 cup coconut milk

Directions
Mix sugar, spices, and salt in bowl. Beat eggs. Add eggs and pumpkin to spice mixture. Mix. Add milk. Mix until well-blended. Pour into prepared crust. (Note: Cover crust with pie shield to prevent over-browning.) Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 more minutes. Cool and serve. Store in refrigerator.

Pina Colada Smoothie

Ingredients
2 cups fresh pineapple
1 banana
1/2 cup sweetened coconut flakes
1/2 cup orange juice
1/2 cup coconut milk
4 ice cubes

Directions
Combine all in blender. Blend on high speed until ice cubes are crushed. Makes 4 small servings.

Pumpkin Custard

Ingredients
1/2 cup brown sugar
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
2 eggs
1 15 ounce can pumpkin
1 cup coconut milk

Directions
Spray a three-quart casserole dish with cooking spray. Set aside.
Preheat oven to 425 degrees F.
Mix sugar, salt, and spices in a small bowl.
In a separate bowl, beat eggs.
Add pumpkin and spice mixture. Mix well.
Stir in coconut milk.
Pour custard into greased casserole dish.
Bake custard at 425 degrees F for 15 minutes.
Reduce heat to 350 degrees F and bake another 45 minutes.

Remove from oven and cool. Place in refrigerator. Serve after well-chilled.

Sprinkle with chopped pecans, if so desired.

Blender Waffles

Try this quick and easy recipe for a nutritious and filling breakfast. I serve my waffles with fresh, sliced strawberries and pure maple syrup. Yum!

Ingredients

• 2 cups whole oats
• 2 cups coconut milk, unsweetened
• 1 banana
• 1/4 t salt
• 1/4 t cinnamon
• dash nutmeg
• 1 t vanilla extract

Directions

• Preheat waffle iron. Spray with cooking spray.
• Place all ingredients in blender on high speed. Blend until smooth. 
• Pour into a heated waffle iron. Cook according to waffle iron directions.
• Makes 3-4 waffles.

Grilled Lemon Herb Shrimp

My family loves shrimp and we are having it marinated and grilled tonight! I am also serving saffron rice, roasted broccoli and a green salad with apples, dried cherries, and a sprinkle of feta cheese. What's for dinner at your house?

Ingredients
12 oz. jumbo shrimp, frozen
1 lemon, juiced
1 T fish oil (i.e. Carlson's)
1/2 t garlic, powdered
1 T fresh rosemary
10-12 fresh basil leaves, julienned
1/2 t salt
1/4 t pepper

Directions
Thaw shrimp in brined water for 30 minutes. Drain.

Prepare marinade by whisking together lemon juice, fish oil, rosemary, basil, salt, and pepper.

Pour marinade over brined shrimp. Marinate for 30 minutes.

Remove shrimp from marinade. Thread shrimp on skewers. Grill for 2-3 minutes on each side until opaque throughout.

Makes 4 servings.

Cherry Almond Scones

Plan a morning or afternoon tea time and serve these delightful scones along with your favorite pot of tea. (My favorite is mint!)

Ingredients
1 1/2 cups gluten-free baking mix (i.e. Bisquick Gluten Free)
1/2 cup milled golden flaxseed
1/3 cup shortening (i.e. Smart Balance)
1/2 t almond extract
2/3 cup unsweetened vanilla almond milk
3 large eggs
1/2 cup dried cherries

Directions
Preheat oven to 400 degrees Fahrenheit.

Blend baking mix and flaxseed.

Using a fork, cut shortening into blended mix.

Stir in almond extract, almond milk, and eggs until well-blended.

Add cranberries and mix until distributed throughout dough mixture.

Drop dough by spoonfuls onto two ungreased baking sheets.

Bake for 14 minutes.

Cool on baking sheets for a few minutes then transfer individual scones to cooling rack.

Makes 16 scones.

Aunt Lula's Apple Crisp (revised)

My great-great Aunt Lula was a lady of the South - strong, stylish, gentile, a little mischievous, and a great cook! I can't tell you how many times I enjoyed her recipe for apple crisp as I was growing up. Served warm from the oven with a scoop of vanilla ice cream melting on the top - heaven! And, now, I have revised it for my own family to enjoy minus the wheat. I hope it brings warmth, joy and a taste of the South to your home as it has mine.

Ingredients
4-6 medium apples (I like Granny Smith)
sugar
1 T lemon juice
1 cup whole oats
1/4 cup milled golden flaxseed
1/4 cup tapioca flour
1/4 cup brown sugar
1/3 cup Smart Balance (or butter), softened
1 t cinnamon
a dash of nutmeg
a dash of salt

Directions
Preheat oven to 350 degrees.

Peel, core, and thinly slice apples. Sprinkle with lemon juice and sugar. Place in 10x6 or 11x7 dish.

Combine oats, flaxseed, tapioca flour, brown sugar, Smart Balance, cinnamon, nutmeg, and salt. Sprinkle over sliced apples.

Bake at 350 degrees for 40-45 minutes. Makes 8 servings.

Crustless Coconut Custard Pie

This coconut pie is the perfect sweet ending to a casual weekend meal. Not only is it easy to make but it smells delicious as it bakes. My daughter and I whipped this up right before dinner. Then our family enjoyed it as we lingered at the table for after-dinner conversation.

Ingredients

3 large organic eggs

1 1/4 cups sugar

¼ cup oat flour*

1 T tapioca flour

1 cup unsweetened coconut milk

½ cup Smart Balance or butter, softened

1 t vanilla

1 t apple cider vinegar

1 ½ cup flaked coconut, sweetened

*Make your own oat flour by measuring the desired amount (i.e. 1/4 cup oats) and processing dry in blender. This is economical and easy!

Directions
Preheat oven to 350 degrees.

Beat eggs and sugar. Add flours, coconut milk, Smart Balance or butter, vanilla, and vinegar. Blend until well combined. Stir in coconut.

Spray pie dish with canola cooking spray. Pour custard mixture into pie dish. 

Bake 45 minutes. The top should be golden and the filling should be set in the center. 

Cool for 30 minutes. If you prefer your pies warm, serve immediately. Refrigerate for a chilled pie.

Skillet Tuna Burgers

My kids always beg for more of these delicious tuna burgers! Serve with sweet potato fries and a green vegetable.

Ingredients
2 cans (5 oz each) water-packed light tuna
1 small can sliced black olives
2 T celery, finely chopped
1 t dijon mustard
1 T mayo
1 organic egg
1 T tapioca flour
1-2 T olive oil for cooking

Directions
Mix all ingredients except olive oil. Heat olive oil in large skillet on medium heat. Form tuna patties in skillet. Cook for 5-7 minutes on each side until golden crust is formed. Makes four tuna burgers.

Lebanese Cabbage Salad

This recipe comes to you courtesy of my mom. She developed it after eating a similar salad at a favorite Middle Eastern restaurant.

I love the fresh flavors of this salad. The lemon juice, salt, and garlic give it just the right zing! And don't let the cabbage scare you away. The other ingredients provide the perfect balance to it's strong taste. Try it, you'll like it!

Combine the following:
1/2 head green cabbage, chopped (4 cups)
1 large tomato, diced
1/3 cup fresh parsley, chopped
1/3 cup green onions, chopped

Whisk together:
1 T lemon juice
1 t garlic powder
1/2 t salt
dash of pepper
1 T olive oil

Toss vegetables and dressing until well-combined. Marinate for 3o minutes. Serve.

Baked Blackberry Banana Oatmeal

•  2 cups whole oats
• 1/3 cup dark brown sugar plus more for serving
• 1 teaspoon cream of tartar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups unsweetened coconut milk
• 1 large egg
• 3 tablespoons Smart Balance
• 2 teaspoons pure vanilla extract
• 1 banana, cut into thin slices
• 2 cups blackberries (thaw if frozen)

Directions

Preheat oven to 375 degrees. Use 1 1/2 tablespoons of Smart Balance to coat the inside of an 8-inch square baking dish. 

In a bowl, mix together oats, cream of tartar, cinnamon, and salt. 

In another bowl, whisk together milk, egg, brown sugar, 1 1/2 tablespoons of Smart Balance, and vanilla. 

Arrange sliced banana in a single layer in the bottom of the prepared baking dish. 

Spoon oat mixture evenly on top of banana. 

Cover oats with blackberries. 

Cover the berries with the milk mixture. Sprinkle 1 tablespoon brown sugar over all.

Bake 40-45 minutes, until the oats have set. 

Remove from the oven and let cool for a few minutes. I served this with cubed cantaloupe and nitrite-free chicken apple sausage for Breakfast for Dinner tonight. It was a hit!

Summer Vegetable Fettuccine

 Here is an easy, quick, and satisfying dish that uses summer's best from your garden (or local farmer's market!) And, if you have not tried brown rice pasta, you should! Tinkyada is the best brand, in my opinion. In fact, I prefer it over wheat pasta. Let me know what you think. : )

Ingredients
1 zucchini
1 yellow squash
1 large mushroom
1 tomato
3 fresh garlic cloves, coarsely chopped
1 T yellow onion, minced
1 T fresh basil, chopped
1 t salt
1/4 t pepper
2 T extra virgin olive oil
1/2 package (7 oz) Tinkyada Brown Rice Pasta, Fettuccine Style

Directions
Saute vegetables and seasonings in olive oil 5-10 minutes.

Boil pasta until tender. Drain.

Serve pasta in bowls, topped with sauteed summer vegetables.

Serves 3.

Banana Bread

It's back-to-school time! Bake this delicious banana bread for a nutritious after-school snack.

Ingredients

1/3 cup canola oil

3/4 cup sugar

2 eggs

2 bananas

3 T plain Greek yogurt

1/4 t baking soda

3/4 t cream of tartar

1/4 t salt

1 cup Gluten Free Pantry All-Purpose Flour*

1/2 cup brown rice flour**

1/2 cup milled flaxseed

1/2 cup nuts, chopped (optional)

*Or substitute 1 cup oat flour
**Or substitute 1/2 cup tapioca flour

Directions

Preheat oven to 350 degrees. Grease loaf pan. Blend sugar, oil, eggs, bananas, and Greek yogurt. Add dry ingredients and mix well. Bake in greased loaf pan at 350 degrees for 40-45 minutes.

Easy Black Bean Dip

I love beans and I'm all about easy. Here is a recipe for a tasty black bean dip that is satisfying for a light lunch or snack.

Ingredients
1 can black beans, drained and rinsed
1/2 cup of your favorite salsa (mine is Herdez)
1/4 t cumin

Directions
Combine drained and rinsed black beans, salsa and cumin in food processor. Process until mostly smooth. Serve with chips, rice cakes, or whatever your heart desires!

Pumpkin Spice Smoothie

Ingredients
2 cups vanilla coconut milk
1/2 cup pumpkin puree
1 t vanilla rice protein powder
1/2 t ground cinnamon
1/4 t ground ginger
2 T honey
2-3 ice cubes

Directions
Blend all in blender on medium to high speed. Pour into 2 glasses and enjoy!

Mint Chocolate Chip Cupcakes

Ingredients
1 cup oat flour
1/2 cup brown rice flour
1/2 cup sugar
1/4 cup honey
1/4 cup cocoa powder
1/2 t salt
1 t baking soda
1/3 cup canola oil
1/2 t peppermint extract
1 T white vinegar
1 cup cold water
1 egg
1/2 cup semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees. Spray jumbo cupcake pan with cooking spray and set aside. Mix dry ingredients until well-blended. Add wet ingredients and blend until smooth and free of lumps. Add chocolate chips and stir to distribute evenly throughout the batter. Spoon batter into cupcake pan. Bake at 350 degrees for 25 minutes. Makes 6 large cupcakes.

Summer Breakfast Drink

I love the fresh summer flavors of this yummy breakfast drink. 

It's easy to put together and a great way to start your day!

Ingredients
16 oz. orange juice
1 banana
1 nectarine
2 ice cubes
1 t. vanilla rice protein powder

Directions
Blend all in blender on high speed. Drink immediately!
Makes 2-3 servings.

Peanut Butter Cup Protein Shake

In the mood for a chocolate peanut butter cup? Try this delicious, frosty shake instead!

Ingredients
8 oz. dark chocolate almond milk
1 banana, fresh or frozen
1 heaping teaspoon natural peanut butter
1 heaping teaspoon rice protein powder
3 ice cubes

Directions
Blend all in blender on high speed. Serve immediately. Makes 1.

Molasses Ginger Cookies

Molasses Ginger Cookies are a wholesome treat that are perfect for an afternoon snack. Plus, I love the spicy smells of cinnamon, ginger, and cloves that come from my oven as these easy-to-make cookies bake.

Ingredients
1/2 cup Smart Balance
3/4 cup sugar
1/4 cup molasses
1 egg
1 cup brown rice flour
1/2 cup tapioca flour
2 t baking soda
1/4 t salt
1 t cinnamon
1/2 t cloves
1/4 t ginger
1 1/2 cups whole oats
1/2 cup ground flaxseed

Directions
Preheat oven to 375 degrees. Spray baking sheets with cooking spray.

Beat first four ingredients together.

Add flours, baking soda, salt, and spices. Mix well.

Add oats and ground flaxseed.

Chill for 15-20 minutes, if desired, for easier handling.

Drop by rounded teaspoonful on to baking sheets. Bake at 375 degrees for 10 minutes. Makes 3 dozen.