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.

Olympic Chocolate Chip Cookies

Packed with oats and ground flaxseed, these cookies are sure to bring out the Olympian in you! We're baking these now to have as a treat during the Olympic Opening Ceremonies. Can't wait!

Ingredients
3/4 cup Smart Balance
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 t vanilla
1 cup Gluten Free Pantry All Purpose Flour
1/2 cup brown rice flour
1 t cinnamon
3/4 t baking soda
3/4 t salt
1 1/2 cups whole oats
1/2 cup ground flaxseed
1/2 cup chocolate chips





Directions
Preheat oven to 375 degrees.

Soften Smart Balance, add sugars, and cream until smooth. Beat in eggs and vanilla.

Combine flours, cinnamon, baking soda, salt, and ground flaxseed. Stir in oats and chocolate chips.

Drop by rounded teaspoonfuls onto greased baking sheet.

Bake 10-12 minutes. Makes 2 1/2 dozen cookies.

Tropical Sunset Sorbet

 I love beautifully-colored sunsets, especially island sunsets. The sun dipping below the horizon and the sky splashed with pink and gold is God's daily reminder that He is the Creator. The flavors and color of this delicious sorbet are reminiscent of a tropical island sunset. Enjoy!

Ingredients
3 cups fresh pineapple, peeled and cored
3 cups fresh strawberries, stemmed
2/3 cup flaked coconut, unsweetened
7/8 cup sugar
1 1/2 cups vanilla coconut milk

Directions
Cut pineapple and strawberries into chunks. Puree in blender with coconut, sugar, and milk until smooth. Freeze in ice cream maker according to manufacturer's directions.

Sloppy Joes

Sloppy Joes are a favorite kid-meal. The addition of black beans to this mixture increases the fiber and stretches your meal. This is an economical, tasty, and fun recipe. Try it for dinner!

Ingredients
1 pound lean ground beef
1 cup black beans, rinsed and drained
1 green onion, diced,
1/2 cup green pepper, diced
2 garlic cloves, minced
1 t mustard
1 can tomatoes
3 T brown sugar
1 T honey
1/2 t salt
1/2 t pepper

Directions
1. In a medium skillet over medium heat, brown the ground beef, green onion, green pepper, and garlic.
2. Stir in mustard, brown sugar, honey, salt and pepper. Add beans.
3. Puree one can of tomatoes.
4. Add to mixture and stir thoroughly.
5. Reduce heat and simmer for 30 minutes.

Serve on a wheat-free bun, on a baked potato or by itself. Add cole slaw and some fresh-cut fruit for a complete meal.

Golden Dollar Pancakes

1/2 cup brown rice flour
1/2 cup milled golden flaxseed
1/2 t cream of tartar
1 egg
3/4 cup vanilla coconut milk
1/4 t vanilla

Whisk egg, milk, and vanilla in small bowl. In a separate bowl, mix rice flour, flaxseed and cream of tartar. Combine wet ingredients with dry ingredients; mix.

Heat large skillet on low-medium heat. Spray with canola cooking spray. Pour 1/8 cup of batter per pancake into skillet to form circles. Cook for 3-4 minutes and then turn to finish cooking. Pancakes should be lightly golden. Enjoy with pure maple syrup!

Chocolate Almond Balls

I received the inspiration for this recipe from my good friend Debbie. These are great for a quick snack on the go or before a workout. And, not only can you feel good about eating them, but they are slightly addictive! Ingredients 2 cups whole oats 2/3 cup coconut flakes, unsweetened 3/4 cup organic almond (or peanut) butter 1/2 cup miniature chocolate chips, organic 1/3 cup pure maple syrup 1/4 cup cocoa powder for rolling Directions Combine oats, coconut, almond butter, chocolate chips, and maple syrup until thoroughly mixed.  Chill in refrigerator for 30 minutes.  Once chilled, roll into balls about an 1" in diameter. Roll each ball in cocoa powder. Store in airtight container and keep refrigerated for up to 1 week. Makes about 20 balls.

Carrot Breakfast Cake

This is a moist, wholesome cake made from carrots, oats and a secret ingredient (peach preserves!) that tastes great and has health benefits. Carrots are high in Vitamin A and are a good source of fiber. Oats are also a good source of fiber, iron, and protein. Furthermore, oats can play a role in lowering your cholesterol. (This is something that I am currently conscious of as my cholesterol is above normal. Yikes!)

Enjoy this cake with a cup of herbal or green tea for breakfast. You'll be glad you did!

Ingredients
1 cup brown rice flour
1 cup whole oats
1/2 cup tapioca flour
2 t baking soda
1 t cinnamon
1/2 t ginger

4 organic eggs
3/4 cup sugar
3/4 cup peach preserves (without corn syrup)
1/4 cup canola oil
6 large organic carrots, cut into pieces (or 3 cups shredded carrots)

Directions
Preheat oven to 350 degrees. Mix first six dry ingredients in bowl. Combine eggs, sugar, preserves, oil, and carrots in blender and blend until smooth. Combine dry ingredients with wet ingredients; mix well.

Spray 13 x 9 baking dish with canola cooking spray. Pour batter into baking dish. Bake at 350 degrees for 40-45 minutes. Let cool. Cut and serve.

My Favorite Marinade

This marinade is great for vegetables, salmon, steak, chicken...basically, anything you want to marinate! I'm using it to make vegetable kabobs for lunch today. Mushrooms, zucchini, tomatoes, and yellow pepper make up the cast today. I'm going to let them sit in this flavorful sauce for about 30 minutes, thread them on skewers, and grill to perfection (I hope!)

Ingredients
1/4 c organic tamari*
1/4 c sesame oil
1/4 c raw honey
1/4 c water

Directions
Combine all four ingredients in bowl until well-blended. Add desired vegetables or meat to marinate for a minimum of 30 minutes. Note: You may easily adjust the amount of marinade you prepare. Just use equal parts of all four ingredients. For example, use 1/8 cup of each ingredient for a smaller amount or use 1 cup of each ingredient for a larger amount.

*Tamari is a gluten-free soy sauce.

Oatmeal Protein Waffles

I've been wanting a new waffle iron ever since my old one died last year. And, lucky for me, my mom gave me a great Belgian waffle iron for my birthday. I love home-made waffles in the morning (or in the evening for that matter!)

I devised this recipe this morning for breakfast. Oatmeal is a great source of protein, fiber, and minerals such as manganese and selenium. Brown rice flour provides vitamin B6 and niacin. For an added boast,  add the scoop of protein powder.

Ingredients
1 cup whole oats
3/4 cup brown rice flour
1 T rice protein powder (optional)
1 t cream of tartar
1 t baking soda
1 1/4 cups unsweetened coconut or almond milk
1 egg
4 T canola oil
1 T honey

Directions
Preheat Belgian waffle iron.

Whisk milk, egg, oil, and honey in bowl.  Add oats to milk mixture and allow to sit for 5 minutes. In a separate bowl, mix flour, protein powder, cream of tartar, and baking soda. Add to wet ingredients and blend well.

Using a 2/3 cup measuring cup, pour waffle batter on to waffle iron. Cook according to directions.

Add a drizzle of pure maple syrup for extra sweetness. Serve with fresh melon and berries.

Makes 4 Belgian waffles.

Pina Colada

This has always been a favorite summer time treat. I love the tropical flavors of coconut and pineapple that combine to make a vacation in my mouth. It makes me think of warm days, sandy beaches, and fun in the sun. So, if you can't get away this summer, set aside some to sip this frosty drink, read a book, and relax.

P.S. Don't forget the little umbrella. It totally makes the drink!

Ingredients
48 oz. pineapple juice
15 oz can cream of coconut
1 cup ice

Directions
Combine all in blender. Blend until smooth and frosty. Pour into tall, chilled glasses. Garnish with a paper umbrella and a slice of pineapple. Enjoy!