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.