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.