Faijita Chicken Soup

This soup will warm you up on a cold, winter's night. Delicious grilled chicken mixed with onions, peppers, and tomatoes in a flavorful broth will have your family asking for more. I'm not kidding!

Ingredients
1 T olive oil
1/2 yellow onion, chopped
1 jalepeno pepper, seeded and diced
5 tomatoes, diced
1 (15 oz) can dark red kidney beans, rinsed and drained
4 cups water
3 grilled chicken breasts, diced
1/2 cup salsa verde
1/2 t cumin
1/2 t garlic powder
salt and pepper to taste
1 cup Monterey Jack cheese, shredded

Directions
Heat olive oil on medium heat in the bottom of a large soup pot. Add onion, jalepeno, tomatoes, and 1 cup of the water. Lightly puree mixture with a handheld blender, leaving some chunks. Add the rest of the water, beans, salsa, chicken, and spices. Let soup simmer for 30-45 minutes. Stir in cheese before serving. Garnish with tortilla chips, sour cream, chopped green onion, and avocado.

Apple Pie with Crumble Topping

In honor of St. Nicholas Day and The Ice Storm of 2013, I am making apple pie with crumble topping. I can't tell you how delicious my kitchen smells. You can't go wrong with brown sugar, butter, and cinnamon. And don't miss my perfected gluten-free crust recipe. The egg is the key to binding it all together. Also, you must mix the crust in the pie dish as brown rice flour is too fragile to roll out as you would a traditional crust. Yum!

Pie Crust
1 cup brown rice flour
4 T coconut oil or shortening of choice
4 T cold water
1 egg, beaten

In a glass pie dish, cut shortening into rice flour until crumbly. Add water and beaten egg. Mix well. Press crust evenly into bottom and sides of pie dish using moistened finger tips. Set aside.

Pie Filling Ingredients
5 Granny Smith apples, cored and diced
1/2 cup brown sugar
1/2 cup white sugar
1-2 t cinnamon
3 T brown rice flour
1/2 cup melted butter or Smart Balance

Preheat oven to 425 degrees F. Mix diced apples, sugars, cinnamon, and melted butter in a large bowl. Fill pie crust with apple mixture, mounding apples towards middle.

Crumble Topping
3/4 cup oats
3/4 cup brown rice flour
1/2 cup butter or Smart Balance, softened

Mix oats, flour, and butter in a medium bowl. Spoon mixture evenly over the top of the apples.

Baking
Bake pie at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 35 minutes. Remove from oven and let cool before serving. Serves 8.

Apple Spice Cake

They say that necessity is the mother of invention and I would agree. All of my recipes have been developed to provide for the dietary needs of my family. And, today, you are in for a treat! My Apple Spice Cake recipe was created so that I could send my daughter to a birthday party with her own yummy dessert. It is so hard on kids with dietary restrictions to be surrounded by those who can eat whatever they want, especially at parties. This Apple Spice Cake is perfect for autumn and is full of wonderful flavor. Your child won't feel left out at all when she gets her special piece of cake at the party!

Ingredients
1 1/2 cup sugar
3/4 vegetable oil
1 t vanilla extract
8 oz. applesauce
4 eggs
2 cups gluten-free flour blend
2 t cream of tartar
2 t baking soda
1/4 t salt
2 t cinnamon
2 t ginger
1 t nutmeg
1 t cloves
1 medium apple, diced

Directions
Preheat oven to 350 degrees F. Spray 11 x 9 baking dish with cooking spray.

Sift together flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Combine sugar and oil in a large mixing bowl. Blend in vanilla and applesauce then add eggs. Gradually add in flour mixture. Stir in diced apple and pour into prepared baking dish.

Bake at 350 degrees F for 50 minutes. Cool before serving.

Potato Soup with a Kick!

This nourishing soup is ideal for a cool, wet fall day. It's creamy warmth with a hint of jalapeno will take will the chill off in no time. It's also easy to make and not too spicy for little ones. : )

Ingredients
6 medium potatoes, peeled and diced
2 carrots, peeled and diced
1 large garlic clove
1 medium jalapeno, seeded
3 cups vegetable broth
5 cups water
1 t salt
1/4 t pepper
1 T dried minced onion
1 T dried parsley
dash nutmeg

Directions
Place all in a large soup pot. Bring to a boil. Cover and reduce heat to simmer for 20 minutes. Remove from heat and puree using a hand-held or standard blender. Return to stove until ready to serve.

Chocolate Chip Nut Tart

I was craving an after-dinner treat and came up with this sweet dessert. It has a light flaky crust and a gooey topping of chocolate, walnuts and coconut. I couldn't wait for it to cool when it came out of the oven so it fell apart as I was eating it. But I didn't care. It was that good!

Ingredients

1 cup gluten-free flour blend
2 T coconut oil
1 egg
1/4 cup sugar
1/2 cup chocolate chips
1/2 cup walnuts, chopped
1/2 cup flaked coconut

Directions
Mix flour, coconut oil, egg, and sugar until well-blended. Press into ungreased pie dish. Evenly place chocolate chips, walnuts, and coconut on top of crust and lightly press into crust. Bake at 375 degrees F for 10 minutes. Remove from oven. Cool completely. Cut into wedges. Makes 4-6 servings.

Perfect Spelt Bread

If you haven't tried spelt bread then you are in for a treat! Spelt is an ancient grain and is full of nutrients like manganese, protein, and fiber. It has a delicious flavor that is hard to resist!

A note of caution: If you are just venturing in to the gluten-free world you need to know that spelt is considered a "gluten-grain" by some along with oats, barley, rye, and wheat. However, spelt is tolerated well by many people who avoid wheat so you may want to experiment with it.

Note: This recipe calls for a bread machine.

Ingredients
3/4 cup original coconut milk (carton)
1 T sugar
1 t active dry yeast
1 T canola oil
2 cups spelt flour
1/2 t salt

Directions
1) Proof the yeast. Wait! Don't let this step stop you. Proofing the yeast is essential in bread-making (and a fun science experiment too!) Warm the milk on the stove top or in the microwave. Add sugar and stir it until it is dissolved. Then add the yeast. The yeast will feed on the sugar and small bubbles will appear on the surface of the milk. This shows that the yeast is ready to do its job in making a delicious loaf of bread. Let the yeast mixture sit for 5-6 minutes then pour it into the baking pan of your bread machine.

2) Add the canola oil, flour, and salt in that order. Do not let the salt come in contact with the yeast mixture just yet as it can hinder it's growth.

3) Choose Basic Bread Course, Light Crust on your machine and let the bread machine do its thing. On my machine this takes about 3 hours, 50 minutes.

4) When baking is complete, remove the pan from the machine and the bread from the baking pan (and try not to eat the entire loaf at once!)

Yield: 1 (1 lb.) loaf of delicious bread

This recipe may be doubled to yield a 2 lb. loaf of bread.

Healthy Lemon Muffins

It's that time of year again. School and all of it's associated activities are in full-swing and I'm sure most of you are as busy as I am! So here's a little treat to keep you healthy and happy: Lemon Muffins. They are filled with omega-3 essential fatty acids, antioxidants, and fiber...and they taste great!

Ingredients
1/2 cup brown rice flour
1/2 cup ground flaxseed meal
1/2 cup coarsely ground oat flour
1/2 t baking soda
1/2 t cream of tartar
1/2 t salt
3 eggs
3/4 cup sugar
2 T margarine or butter, softened
1 t vanilla
1/2 t grated lemon rind
1/4 cup lemon juice

Directions
Preheat oven to 350 degrees F. Lightly spray a 12-cup muffin tin with cooking spray.

In a large bowl, combine flours, baking soda, cream of tartar, and salt. In a separate bowl, mix eggs, sugar, butter, vanilla, lemon rind, and lemon juice. Pour wet ingredients into dry ingredients and mix until smooth.

Spoon muffin batter into muffin tin. Bake at 350 degrees F for 18-20 minutes. Cool and serve.

Quick Chocolate Glaze

It's somebody's birthday and she wanted an ice cream cake. I used a gluten-free boxed mix for the top and bottom layers (chocolate) and Breyer's Neopolitan ice cream for the middle layer. Once I had the cake assembled I was in a quandry about the frosting. So I threw together this Quick Chocolate Glaze and - voila! - the cake was properly finished. It is sitting in my freezer just begging for a sliver to be cut out for tasting. No one would notice, right? Right? Okay, maybe one little person would notice. Alright, I'll keep my paws off...for now!

Ingredients
1/2 cup coconut milk
1 cup mini semi-sweet chocolate chips
1 T cocoa powder

Directions
Heat milk and chocolate chips in a small saucepan on low heat, stirring constantly. When the chocolate is melted, stir in cocoa powder until smooth. Remove from heat and let cool for 5-7 minutes.

Pour all glaze on top of cake. (I used a 9-inch round cake.)

Using the back of a spoon, spread glaze evenly over surface of cake, allowing some to drizzle down the sides.

Refrigerate to cool.

Cherry Chocolate Chip Ice Cream

This is my new favorite dessert. My daughter thinks I could sell it - it's that good! It tastes like a decadent treat, full of creamy flavor and bits of chocolate. Cherries are a terrific source of Vitamin C and antioxidants. Plus, they are naturally sweet. This is one you don't want to miss. Don't forget to leave a comment to let me know how you liked it!

Ingredients
1 cup frozen dark red pitted cherries
1/2 cup vanilla almond milk
1 T mini semisweet chocolate chips

Directions
In a high-powered blender, mix frozen cherries and vanilla almond milk until partially smooth. Add chocolate chips and mix for 10-20 seconds more. Serve immediately. Makes 1 serving with 215 calories

Coco-Oat Date Cookies

It has been a month since I last posted. Between family vacations and end-of-summer activities, I've been busy! But not too busy to whip up these enjoyable cookies. Each bite has a taste of coconut, dates, oats, and spices. It may be like a furnace outside but it's never to hot to warm your kitchen with freshly-baked cookies.

Ingredients
3/4 cup Smart Balance, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 t vanilla
2 cups gluten free flour blend
3/4 t baking soda
3/4 t salt
1 t cinnamon
dash nutmeg
1 1/2 cups whole oats
1/3 cup flaked coconut, sweetened
4 dates, coarsely chopped

Directions
Preheat oven to 375 degrees. Soften Smart Balance, add sugars, and cream until smooth. Beat in eggs and vanilla. Combine flour, cinnamon, nutmeg, baking soda, and salt. Stir in oats, coconut, and dates. Drop by rounded teaspoonfuls onto greased baking sheet. Bake 10-12 minutes. Makes 2 1/2 dozen cookies.

Chilled Rhubarb Soup

Let me say it: I love rhubarb. I love it's pink ruby color. I love it's tart sweetness. I love it's delicate cooked texture. I love rhubarb pie, rhubarb crumble, rhubarb cake, and rhubarb ice. But the thing that takes me back to my childhood is the cool, sweet and sour deliciousness of the rhubarb soup served right before my chicken dinner at Mrs. Knott's Chicken Dinner Restaurant. I have fond memories of  sitting with my family in the homey hustle and bustle of this southern California landmark. So when I heard that my local Sprout's had a crop of fresh rhubarb in I rushed right over and bought enough to make my rendition of Mrs. Knott's soup. Enjoy!

Ingredients
4 cups chopped rhubarb
1 cup sugar
2 cups water

Directions
Clean rhubarb stalks. Trim ends and chop into a medium dice. Place rhubarb and sugar in a large pot and toss to evenly coat rhubarb with sugar. Let stand for 1 hour. Add water and bring to a boil. Cover and simmer on low heat for 5 minutes. Remove from heat. You may lightly puree the soup at this point if you would like a smoother texture. It also turns the soup to a beautiful pink hue. I always make sure that a few pieces of rhubarb are left for variety. Chill and serve cold.

Creamy Pasta and Chicken

Ingredients
16 oz. brown rice pasta shells (i.e. Tinkyada)
3 thin sliced chicken breasts, organic (about 1/2 pound)
1 cup almond milk, unsweetened
3/4 cup chicken broth
2 T potato starch
1/4 cup crumbled goat cheese or fresh Parmesan cheese (optional)
3/4 t. salt
1/4 t. pepper
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. celery salt
1 t. dried parsley
1 cup green peas (thawed if frozen)

Directions
Cook pasta shells according to package directions.

While the pasta is cooking, brown chicken in skillet.  Spray skillet with cooking spray. Sprinkle chicken with salt and pepper and cook for 4 minutes on each side on medium-high heat. Remove chicken from skillet and reserve drippings.

Whisk together almond milk, chicken broth, and potato starch. Stir in cheese, if using. (Note: Goat cheese is known to be easier to digest than cheese made from cow's milk.) Add to chicken drippings in skillet and bring to a boil, stirring constantly, for two minutes. Remove from heat and add seasonings.

Cut chicken into bite-sized pieces and add to cooked pasta. Add peas. Toss all with cream sauce until well-coated. Garnish with fresh parsley and serve. Makes 6-8 servings.

Summer Fruit Cobbler

Nothing says summer like peaches, cherries, and blueberries. Combined in this wholesome cobbler, their flavors shine through and are a satisfying ending to summer cook-out. Plus, the topping is fabulous with whole grains and the nutty-goodness of pecans. This is sure to be a crowd-pleaser!

Ingredients
Fruit Mixture
12 oz. cherries, pitted*
1 peach, diced large
1 nectarine, diced large
1/4 cup blueberries
1/4 cup sugar

*If you are using frozen fruit thaw completely before assembling cobbler.

Topping
1/2 cup Smart Balance, softened
1/2 cup brown sugar
1/2 cup whole grain oats
1/2 cup ground flaxseed
1/2 cup tapioca flour
1/4 cup pecans, chopped

Directions
Preheat oven to 350 degrees F.

Lightly grease a 2-quart baking dish.

Place fruit in dish and sprinkle with sugar.

Blend softened Smart Balance, brown sugar, oats, flaxseed, and tapioca flour. Sir in pecans. Drop by spoonfuls on top of fruit mixture. The topping will not completely cover the fruit. This allows the fruit to bubble through while baking.

Bake at 350 degrees F for 30 minutes. Cool and serve. Makes 8 servings.

Easy-Peasy Pancakes

These four ingredient pancakes are a breeze to make. Plus, they have no added sugar or fat (except for the oil in which to cook them!) and they are are loaded with calcium, fiber, and potassium.

Ingredients
1 cup whole oats
1 cup coconut milk
1 egg
1 banana
Grapeseed oil for cooking

Directions
Blend all four ingredients in blender. Let sit one minute. Meanwhile, heat grapeseed oil in large skillet on low-medium heat. You may test the readiness of the oil by flicking a drop of water into the skillet. If it sizzles then the oil is ready for the pancake batter. Pour batter into skillet to form 3-4 pancakes. Use a spatula to turn pancakes once small holes form on top of the pancakes. Cook for another minute and remove from skillet. Makes one dozen pancakes.

Spicy Sweet Potato Cakes

OMGosh! These are so good! They remind me of the flavor of these amazing sweet potato chips from one of my favorite restaurants. If you like spicy, salty, and sweet you will love eating and serving Spicy Sweet Potato Cakes.

Ingredients
1 T grapeseed oil
4 medium sweet potatoes
1 egg
1/2 t salt
1/2 t chili powder
1/4 t garlic powder

Directions
Wash, prick, and bake sweet potatoes in microwave or conventional oven until soft. Scoop out flesh and mix with egg and seasonings.

Heat grapeseed oil in a large skillet on medium heat. Make free-form cakes in skillet. Flatten with the back of a spoon. Cook approximately 5 minutes on each side. Makes 6 servings.

Chocolate Chip Oatmeal Cookies

Here is an easy and delicious cookie recipe that uses a cookie mix with some healthy additions, like sunflower seed butter instead of butter and whole grain oats. These are a favorite with my kids and husband and they take no time to whip up for a summer treat.

Ingredients
1 box Betty Crocker Gluten-Free Chocolate Chip Cookie Mix
1/2 cup sunflower seed butter
1/2 cup coconut milk
1 egg
1 t vanilla
1 cup whole oats

Directions
Preheat oven to 350 degrees F.

In a medium bowl, mix sunflower seed butter, coconut milk, egg, and vanilla. Add cookie mix and stir. Add oats and stir until well-blended.

Place by rounded teaspoonful on an ungreased baking sheet. Bake at 350 degrees F for 12 minutes. Remove from baking sheet and cool on wire rack. Makes 4 dozen.

Veggie Burgers

Burgers on Memorial Day - what could be better than that? But if you're like me and you are trying to watch your saturated fats, you may want to try these delicious veggie burgers instead of beef. Mine are ready in the fridge for our cook-out tomorrow. Can't wait!

Ingredients
1 (15.5 oz) can garbanzo beans, drained and rinsed
1 cup cooked whole grain organic quinoa
2 cloves garlic, minced
1 T fresh chives, chopped
1 t dried parsley (you may use 1 T fresh, this is just what I had on hand)
1/4 t pepper
1/4 t sea salt
1 egg

Directions
In a high-powered blender, mix all ingredients until relatively smooth. You may need to stop the blender if the mix becomes too thick, stir, and blend again. It is okay to have a few whole garbanzo beans here and there.

Form into four patties. You may separate the patties using wax paper until you ready to cook them.

Choose your cooking method: skillet or grill. If using a skillet, heat approximately 2 T olive oil in a large skillet on medium-high heat. Add burgers and cook 4 minutes on each side. If using a grill, put aluminum foil on grill rack and place burgers over medium heat. Cook 4 minutes on each side.

Serve with all the usual burger condiments. I like mustard, ketchup, dill pickles, and sliced tomatoes on my burger all wrapped in a large lettuce leaf. Yum!

Cottage Cheese Dip

Smooth and creamy herbed dip is a stand-by at many a holiday picnic. I've developed a recipe that gives all the deliciousness of sour cream dip with significantly less calories and fat. This obviously is a recipe with dairy so I apologize in advance to those of you who cannot use it. And to those of you who can, you're gonna love it!

Ingredients
2 cups organic cottage cheese (16 oz)
1/8 cup of milk of choice (if using almond or coconut make sure it is unsweetened)
1 t dried dill
1 t onion powder
1 t celery salt

Directions
Blend all ingredients in blender. If the dip is too thick, add a little bit more milk and blend until smooth. Serve immediately or chill until serving.

Calorie and fat count for the entire recipe
Calories: 490
Fat: 21 grams

Tuna and Rice Casserole

I know casseroles may have a bad reputation for being old-fashioned and boring but this casserole is anything but. Lemon juice and luscious slices of tomato keep this dish fresh and exciting. It is light summertime fare that will fuel your body and make your family happy.

Ingredients
2 cups cooked brown rice
1 (7 oz) can chunk light tuna, water-packed, drained
Juice of 1/2 large lemon
1 T chopped fresh green onion
2 T mayonnaise
1/4-1/2 cup shredded Monterey Jack cheese (optional)
1 large tomato sliced
salt and pepper to taste

Directions
Combine rice, tuna, lemon juice, green onion, mayonnaise, and salt and pepper in a large bowl. Stir to combine. Place tuna mixture in a lightly greased casserole dish. Top with tomato slices, salt and pepper, and shredded cheese. Bake at 350 degrees F for 20 minutes. Makes 4-6 servings.

Fresh Tomatoes and Kale with Garbanzo Beans

Here is a nice summer dish that utilizes fresh tomatoes and kale from the garden. It can be used to top pasta or rice or may be eaten on it's own. However, you partake of it, know that it is packed with vitamins and minerals that will provide the optimum nutrition for your body. Eat up and feel great!

Ingredients

1/2 onion, chopped
1 clove garlic, minced
1/2 cup water
1 15 ounce can garbanzo beans, drained and rinsed
3 large fresh tomatoes, chopped

1/2 t sea salt
1/4 t crushed red pepper flakes
2 T fresh lemon juice
2 cups packed fresh kale, chopped

Directions
Place the onion and garlic in a medium pot with the water.  Cook until onion is tender, about 5 minutes.  Add beans, tomatoes, salt, and red pepper flakes.  Mix well and simmer for 20 minutes, stirring occasionally.  Add the lemon juice and kale.  Cook for an additional 5 minutes, until the kale is tender. Makes 4 servings.

Mexican Slaw

Here's a spicy summer salad that is a nice compliment to grilled meat or to round out a vegetarian meal. Hope you like it!

6 cups red cabbage, chopped
1/4 cup onion, finely diced
2 carrots, peeled and grated
2 limes, juiced
1/2 t minced garlic
1/2 chili powder
1 t dried cilantro
1 t salt
1/2 t pepper

Strawberry Lime Slushies

Craving a quick and cool fruity drink? Skip the Sonic drive-in and head straight to your kitchen to blend the best strawberry lime slush ever! Luscious strawberries and freshly-squeezed lime juice will make your taste buds sing. You can bet I'll be making this again and again, especially as we head into the hot summer months. Yum!

Ingredients
8 large organic strawberries, washed and stemmed
1 lime, juiced
1/2 cup sugar
1 cup water
8 ice cubes

Directions
Combine all in bender on high. Garnish with a wedge of lime. Makes 2 servings.

Gluten-Free Flour Blend

I have used this gluten-free flour blend successfully in many different recipes. Simply substitute the same amount of flour blend for wheat flour in any recipe. This should broaden your baking repertoire by far. Experiment and get creative. Have fun!

Ingredients
6 cups brown rice flour
3 cups tapioca flour
1 1/2 cups potato starch
1 T salt
2 T guar gum or xanthan gum*


*Guar gum and xanthan gum are frequently used to bind, thicken, and emulsify gluten-free baked goods. Guar gum is derived from the guar bean. However, xanthan gum is derived from corn, wheat, or soy. The use of one of these gums is important if you would like your end product to hold together well and not crumble.

Sugar and Spice Muffins

It feels like winter has hit again and I need something warm with sugar and spice and everything nice. These Sugar and Spice Muffins are reminiscent of Amish Friendship bread. If you need something sweet, this will definitely fit the bill. My daughter and I have decided these are the best. muffins. ever!

Ingredients
1/2 cup margarine
3/4 cup sugar
1 egg
1 t vinegar + almond milk to fill 1 cup (to make "buttermilk")
1 1/2 cup gluten-free flour blend
1/2 cup ground flaxseed
1 t baking soda

Cinnamon Sugar
2 T + 2t sugar
1 t cinnamon

Ingredients
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly spray with cooking spray.

Beat together margarine, sugar, and egg on medium speed. Add "buttermilk", flour, flaxseed, and baking soda. Beat until fully blended.

Place a spoonful of batter in the bottom of each muffin cup. Using half of the cinnamon sugar, sprinkle over batter in each muffin cup. Top with remaining batter. Sprinkle the top of each muffin with the rest of the cinnamon sugar.

Bake for 25 minutes. Cool on wire rack. Makes 12 muffins.

Chocolate Almond Butter

This recipe was adapted from a recipe on one of my favorite blogs, Chocolate Covered Katie.* Almond butter is so expensive. Plus, why buy something that is pre-packaged and processed when you can make it easily in the comfort of your own kitchen? I've already received rave reviews from one of my more discriminating eaters. We will be using this on rice cakes, bananas, whole grain bread, or maybe even straight out of the jar!

Ingredients
2 cups whole almonds
1/4 cup cocoa powder
1/4 cup sugar
1/2 cup almond milk
1 t pure vanilla extract

Directions
In a high-powered blender, process almonds until crumbly. Add cocoa powder, sugar, milk, and vanilla. Process 30 seconds and stir if butter becomes too thick. Process another 30-60 seconds. Remove from blender using a spatula to scrape out all the creamy goodness! Refrigerate in a sealed container. Warning: This substance may be slightly addictive.

* See http://chocolatecoveredkatie.com/2012/01/09/better-than-nutella/

Lithuanian Red Cabbage

I was feeling nostalgic the other night so I reached back to my Lithuanian roots and whipped up this no-fat, high nutrient value, delicious red cabbage dish. Red cabbage is a superior source of vitamin C and, being a cruciferous vegetable, it is full of fiber, phytonutrients, antioxidants, and tons of other good-for-you properties. Try it!

Ingredients
1/2 cup water
1 cup onion, coarsely chopped
5 cups red cabbage, coarsely chopped
1 Granny Smith apple, cored and diced
1/2 cup organic raw apple cider vinegar
1 t salt
1/4 t pepper

Directions
1. Coarsely chop onion and cabbage. Core and dice apple.

2. Heat 1/2 cup water in a medium skillet on medium-high heat.

3. Add onion to skillet. Cook for 2-3 minutes.

4. Add cabbage and apple to skillet. Cook for an additional 2-3 minutes then turn heat down to low.

5.Add raw apple cider vinegar, salt, and pepper. Simmer on low for 15 minutes.

You may serve this dish warm or cold. It is delicious either way!

Shortbread Lemon Tarts

I've named these delightful little tarts Shortbread Lemon Tarts because the crust is short and crumbly. They are wonderfully good and have been named "the best thing you've ever made" by my children. Try them and see what you think!

Ingredients
1 cup oat flour
3/4 cup brown rice flour
1/4 cup brown sugar
1/2 cup coconut oil
2 T cold water
1 jar Dickinson's Lemon Curd

Directions
Mix flours, sugar, coconut oil, and water with a pastry blender. Place rounded tablespoonfuls of pastry in muffin pans. Press to bottom and sides to form small crusts.

Bake at 350 degrees F for 18 minutes. Remove from oven and let cool for 5 minutes.

Insert a blunt knife between pan and crusts. Crust should lift easily from pan. Place on serving plate.

Fill each crust with a rounded teaspoonful of lemon curd. Garnish with a sliver of lemon including peel.

Gluten-Free Cherry Crisp

Cherries, oats, and pecans. What more could you ask for? Delicious Cherry Crisp, coming right up!

Ingredients
24 oz jar cherry pie filling (without corn syrup)
1/2 cup coconut oil, softened
1/2 cup brown sugar
1 1/2 cups whole oats
1/4 cup chopped pecans

Directions
Preheat oven to 350 degrees F.

Lightly grease a 2-quart baking dish. Place cherry pie filling in bottom of dish.

Blend softened coconut oil, brown sugar, oats, and pecans until crumbly.

Sprinkle oat mixture over the top of the cherries.

Bake at 350 degrees F for 30 minutes.

Makes 6-8 servings.

Mini Chocolate Pudding Parfaits

There's something comforting about creamy chocolate pudding in a little cup. Perhaps it reminds me of my childhood and the rare but oh-so-delicious treat of a Jell-O Pudding Snack cup. (Yes, my mom limited our intake of foods with artificial flavors and colors as well as the amount of time we could watch television...but that is another story.)

I have recently discovered the beauty of the chia seed. Rich in omega-3 fatty acids and easily digestible fiber and protein, chia seeds pack a powerful nutritional punch. In addition to its health benefits, the fiber in chia seeds keeps you fuller longer and decreases the likelihood of empty snacking.

The consistency of this pudding is similar to tapioca. Stevia, a natural sweetener, and banana give just the right amount of sweetness to these petite parfaits. So, here's to your health and your sweet tooth. Enjoy!

Ingredients
1/4 cup organic chia seeds
3/4 cup almond milk
1 T cocoa powder
1 t organic pure vanilla extract
1 packet stevia (1 gram)
1/2 banana

Directions
Mix chia seeds, milk, cocoa powder, vanilla extract, and stevia in a small bowl. Chill for 1 hour. The chia seeds will expand during this time to form a gelatin-like mixture. Stir after chilling.

In two small (4 oz.) glasses, layer thinly sliced banana (about 2-3 pieces) and 1-2 t of pudding mixture, ending with pudding on top.

Makes 2 servings.

Maple Apple Cobbler

I'm hosting a dessert party for a good friend of mine who is visiting from out of town and this delicious Maple Apple Cobbler is on the menu. Sweet apples, lots of cinnamon, and pure maple syrup are the dominant flavors in this good-for-you dessert. My kitchen smells absolutely heavenly! And fittingly so, as my friend has devoted his life to caring for precious children with disabilities in China. I hope you try this recipe and let me know what you think. Also, if you'd like more information on how you can support the valuable work that my friend is doing, post a comment and I'll let you know how you can help.

Ingredients
5 organic Granny Smith apples, cored and thinly sliced
1 t freshly-squeezed lemon juice
1 T cinnamon
dash nutmeg
1/3 cup coconut oil, liquified
2/3 cup organic pure maple syrup
1 large organic egg
1/2 cup brown rice flour
1/2 cup almond flour

Directions
Preheat oven to 425 degrees F and lightly grease a 9-inch pie dish.

Arrange thinly sliced apples in the bottom of the pie dish. Sprinkle lemon juice, cinnamon and a dash of nutmeg on the apples.

Liquify coconut oil in microwave for 30 seconds. Add maple syrup and egg. (Note: Make sure the coconut oil has cooled sufficiently so that the egg will not "cook" as you add it to the maple mixture.)

Mix brown rice flour and almond flour; add to maple mixture. Stir to form batter.

Pour batter over sliced apples. Use the back of a spoon to spread batter evenly across the surface.

Bake at 425 degrees F for 15 mintues. Reduce the temperature to 350 degrees F. Continue to bake for 30 minutes more until apples are soft.

Rosemary Sweet Potatoes

My mom made these delicious sweet potatoes for Easter dinner. They were so good I just had to make them again...and share them with all of you! I would love to receive a comment if you try this recipe. Please let me know how you like it!

Ingredients
4 sweet potatoes, washed and peeled
3/4 t Himalayan sea salt
1/8 t pepper
1/8 t garlic powder
2 T fresh rosemary
1 T coconut oil

Directions
Preheat oven to 400 degrees F. Slice potatoes into 1-inch slices and quarter each slice. Place in a 9" x 13" baking dish. Toss with seasonings and coconut oil. Bake for 10 minutes and turn potatoes over. Bake for 20 minutes more and serve.

Makes 4-6 servings.

Chocolate Whippy Cupcakes

These delightful little morsels have been dubbed Chocolate Whippy Cupcakes. Moist and delicious, low in sugar, healthy with Omega-3 fatty acids (thank you, flax seed meal), your family will adore these and you can feel good about giving them a wonderful treat!

Ingredients
1 1/2 cups brown rice flour
3/4 cup potato starch
3/4 t salt
1 t baking soda
2 t cream of tartar
1 t xanathan gum
4 T flax seed meal
12 T water
3/4 cup sugar
1/4 cup cocoa powder
2/3 cup mayonnaise
1 cup almond milk
2 t pure vanilla extract

Directions
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and lightly spray with cooking spray. In a large bowl, mix together the brown rice flour, potato starch, salt, baking soda, cream of tartar, xanathan gum, flax seed meal, sugar, and cocoa powder. In a separate bowl, mix water, mayonnaise, almond milk, and vanilla extract. Combine wet ingredients with dry ingredients. mix until batter is smooth. Spoon batter into muffin pan. Bake for 25 minutes at 350 degrees F. Cool and serve.

Creamy Ambrosia

Here is a take on a traditional favorite. Many of us grew-up with this "salad" made from canned fruit and sour cream. I don't know about you but I think that fresh, whole fruit has more nutritional value than processed, canned fruit. So, here is my recipe for Creamy Ambrosia. It is made with fresh oranges, pineapple, and grapes. If you want to make it less creamy (and dairy-free!) simply eliminate the Greek yogurt. I found the kosher marshmallows at Sprouts. They are made without corn syrup and taste so much better than the alternative. What a sweet way to finish our family Easter dinner this Sunday!

Happy Easter.
He is risen!
He is risen indeed!

Ingredients
1 cup organic Greek yogurt, plain
1 cup flaked coconut
1 cup clementine oranges, peeled, segmented and cut
1 cup fresh pineapple, cored and cubed
1 cup organic red grapes
1 cup kosher marshmallows

Directions
Combine the above ingredients in a mixing bowl. Allow to sit in the refrigerator for one hour before serving. For an elegant presentation, transfer to martini glasses and garnish with fresh mint leaves.

Gluten-Free Coffee Cake

Ingredients

• 2 tablespoons butter or margarine, melted
• 1/2 cup brown sugar
• 2 T all-purpose gluten-free flour
• 2 t cinnamon
• 1/4 t nutmeg
• 3/4 cup sugar
• 1/4 cup coconut oil
• 1/4 cup unsweetened applesauce
• 1/2 cup almond milk
• 1 1/2 cups all-purpose gluten-free flour
• 1 t cream of tartar
• 1/2 teaspoon salt

Directions
Preheat oven to 350 degrees F. 

In a small bowl combine melted butter or margarine with brown sugar, flour and cinnamon. Set aside. 

Cream sugar, coconut oil, applesauce, and almond milk in a medium bowl.

Stir in flour, cream of tartar and salt. 

Spread batter into a lightly greased pie plate. 

Spread cinnamon mixture over top of batter. 

Bake for 25 minutes at 350 degrees F.

Makes 8 servings.

Gluten-Free Chocolate Sheet Cake

I was in need of a no-wheat, no-corn chocolate cake for a family birthday celebration and adapted this recipe from Pioneer Woman's chocolate sheet cake recipe (http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/). By the way, I love Pioneer Woman! I used my own gluten-free flour blend and added in some other healthy ingredients to develop this totally delicious cake. Here is the recipe:

Ingredients
2 cups gluten-free flour blend*
1 cup sugar
1/4 t salt
1/2 cup coconut oil
1/2 cup chocolate chips
7/8 cup boiling water
1/2 cup coconut milk
1/2 t apple cider vinegar
1 t baking soda
1 organic eggs, beaten
1 t vanilla

Optional:
Nutella
1/4-1/2 cup chopped pecans

Directions
Combine flour, sugar, and salt in a large mixing bowl.

Melt coconut oil and chocolate chips in medium saucepan. Mix together. Add boiling water. Pour over flour mixture and combine.

Pour coconut milk and vinegar into a measuring cup. Add baking soda. (I love this part because it fizzes!) Add two beaten eggs and vanilla. Using a whisk, stir milk mixture into chocolate mixture. Whisk until batter is smooth and without lumps.

Pour onto greased sheet cake pan and bake at 350 degrees F for 20 minutes.

Optional: Frost with desired amount of Nutella while cake is warm. Sprinkle with chopped pecans.



A friend of mine told me about this terrific gluten-free flour blend that you make yourself. Here is the recipe:
*Silvana's All-Purpose Flour Blend
6 cups white rice flour
3 cups tapioca flour
1 1/2 cups potato starch
1 T salt
2 T xanthum gum

Combine all and mix well. I use a large Ziploc bag to combine, mix, and store.

Chicken Fajita Pasta

This spicy Tex-Mex dish is just what the doctor ordered to heat up a cold, windy day. Chicken, peppers, and onions combined with brown rice spaghetti create a pleasing pasta dish that is sure to satisfy your family.

Ingredients
16 oz. package brown rice spaghetti
1 T olive oil
1 large or 2 small boneless chicken breasts, diced
1 small onion, sliced
1 small green pepper, sliced
1 large tomato, sliced
2 t chili powder

1 t salt

1 t paprika

1/2 t garlic powder

1/2 t cumin

Directions
Cook pasta according to package directions. Drain. Stir in a little olive oil to prevent the noodles from sticking together.

Heat olive oil in large skillet. Saute chicken. Add onion and green pepper and cook until soft. As they are cooking, add chili powder, salt, paprika, garlic, and cumin. Add tomato toward the end of cooking so that it doesn't get too mushy.

In a large serving dish, toss the pasta with the chicken mixture until pasta is well-coated.

Makes 6-8 servings.

Gluten-Free Oatmeal Apple Raisin Muffins

This is a delicious, low-sugar recipe that is perfect for breakfast. Oats, raisins, apples, cinnamon, and honey combine to create a delectable morning treat. Make them tomorrow!  Your family will thank you.

Ingredients
1 egg, room temperature
3/4 cup almond milk, room temperature
1/3 coconut oil, melted
1/2 cup organic raisins
1 organic apple, chopped
1 cup whole oats
1/2 cup brown rice flour
1/2 cup ground flaxseed
1/4 cup raw honey
2 t cream of tartar
1/2 t salt
1 t nutmeg
2 t cinnamon

Directions
Preheat oven to 400 degrees F. In a medium bowl, beat egg. Stir in almond milk and melted coconut oil. It is important to make sure the milk and egg are at room temperature or the coconut oil will solidify. Stir in remaining ingredients, just to moisten. Spoon into greased muffin cups. Bake at 400 degrees F for 15-20 minutes. Makes 12 muffins.

Gluten-Free Red-Hot Chili Soup

I've had this vegetarian recipe in my repertoire for years but I always used regular macaroni. Now that there are some great gluten-free pastas I've easily changed it to a gluten-free dish. It is a quick and easy stand-bye that is satisfyingly good!

Ingredients
2 t olive oil
1/2 cup onion, chopped
1/2 cup red pepper, chopped
1 t garlic, minced
2 t cumin
1 t chili powder
1/4-1/2 red pepper flakes (depending on how spicy you want it!)
1 1/2 t salt
2 cups water
16 oz. canned tomatoes, diced
8 oz. dark red kidney beans, drained and rinsed
2 cups gluten-free elbow macaroni
2 T fresh cilantro, chopped

Directions
Cook macaroni according to package direction and set aside. Be careful not to overcook as the noodles will lose their texture.

Heat olive oil in medium pot over medium-high heat. Add onion and red pepper to heated oil and saute for 1 minute. Stir in garlic and cook for 30 seconds. Add cumin, chili powder, and red pepper flakes. Cook 1 minute. Stir in water and tomatoes. Cover and bring to a boil. Add cooked macaroni and kidney beans. Cook for 3 minutes. Stir in cilantro. Makes 6 servings.

Chocolate Oatmeal No-Bake Cookies

These are the easiest cookies you'll ever make. The recipe has been around forever but I have adapted it to be dairy-free and have less sugar. My kids beg for these cookies. There is something wholesome and sweet and good about these little nuggets. They are so addictive!

Ingredients
1 cup sugar
5 T cocoa powder
1/2 cup coconut oil
1/2 cup almond milk
1/2 t pure vanilla extract
1/4 cup organic peanut butter (only peanuts and salt)
3 cups whole oats

Directions
In a saucepan, combine sugar, cocoa powder, coconut oil, and almond milk. Bring to a boil. Boil for 2 minutes. Immediately add oats and remove from heat. Mix in vanilla and peanut butter.

Line two cookie sheets with wax paper. Drop cookie batter by tablespoonful on to cookie sheets. Chill until firm. Store in a covered container in refrigerator or freezer (which is where I like to keep them!)

Makes 2 dozen cookies.

Savory Stuffed Peppers

Ingredients

1/2 cup brown rice

1 cup water 

1 pound lean ground beef, organic
3/4 cup chopped onion
2 t minced garlic
1/2 t dried basil
1/2 t dried oregano
1/2 t salt
1/4 pepper
1 T Dr. Bragg's Liquid Amino Acid
6 oz organic tomato paste
12 oz water (or 2 cans water)
1 cup dark red kidney beans, rinsed and drained
4 large green bell peppers
1/4 cup Parmesan cheese, grated (optional)

Directions
Boil 1 cup water in pot. Add 1/2 cup rice, cover, and reduce heat to low. Cook for 20 minutes and set aside.

In a large skillet, brown beef with onion and garlic on medium-high heat. Reduce heat to low and add seasonings, tomato paste, and water. Mix. Stir in rice and kidney beans. Remove from heat.

Preheat oven to 350 degrees F.

Cut peppers in half vertically from top to bottom. Remove core, seeds and membrane. Place cut peppers, hollow side up, in a 9x11 baking dish. Fill each half with beef mixture. The filling is plentiful so you may choose to overstuff your peppers or use 1-2 additional peppers. Optional: Sprinkle with Parmesan cheese.

Loosely cover baking dish with foil, forming a tent. Bake for 1 hour.

Serves 8-10.

Gluten-Free Pasta Carbonara with Mushrooms and Peas

Here's a delicious meal that will satisfy every member of your family. Note: There is a small amount of dairy in this recipe.

Ingredients
16 oz. Tinkyada Brown Rice Spaghetti
1/4 yellow onion, diced,
2 cloves garlic, minced
8 mushrooms, washed and sliced
1 cup peas
5-6 slices bacon, nitrate-, nitrite-free
3 eggs
3/4 cup coconut milk
3/4 cup Parmesan cheese, grated
1 t salt
3/4 t pepper

Directions
Cook bacon in skillet and drain. Put onion, garlic, and mushrooms in same skillet and cook until onion is translucent. Set aside.

Cook pasta according to directions on package. Remember to stir noodles to keep them from sticking together.

While pasta is cooking, whisk together eggs, cheese, milk, salt, and pepper until smooth.

Drain pasta and return to pot. Stir in egg mixture while the pasta is till hot. Continue stirring until the pasta is completely covered and the sauce has thickened. Crumble bacon and add to pasta. Add sauteed onions, garlic, and mushrooms. Stir in peas.

Makes 4-6 servings.

Rich Berry Sorbet

Berries are chock-full of nutrition. 

They are loaded with anti-oxidants, vitamins, and fiber. 

They are low in calories and fat.

They are pleasing to the eye, sweet to the taste, and make a great dessert!

Ingredients
24 ounces frozen berries (i.e. blackberries, blueberries)
1 can light coconut milk
1/2 cup sugar

Directions
Blend all in high-powered blender. Serve immediately for soft-serve or freeze for 30-60 minutes for a firmer consistency. Let sorbet thaw for 10-15 minutes before serving if it has been in the freezer for longer than two hours.

Oatmeal Cranberry Cookies

These yummy Oatmeal Cranberry Cookies are adapted from the same oatmeal cookie recipe my mom used when I was a kid. I have great memories of coming home from school to the sweet smell of freshly baked cookies cooling on the counter. I could hardly wait to drop my book bag and sit at the kitchen table with a glass of milk and warm cookies. (Yes, we were THAT family!) I hope you can create some great memories of your own with warm Oatmeal Cranberry Cookies straight from the oven. Enjoy!

Ingredients
1/2 cup coconut oil
1 cup brown sugar
1 egg
1 t pure vanilla extract
3/4 t salt
1/2 t baking soda
1/2 cup brown rice flour
1/4 cup buckwheat flour
1/4 cup soy flour
3 cups oats
1/2 cup dried cranberries

Directions
Preheat oven to 350 degrees. Spray baking sheets with cooking spray.

Beat together coconut oil, brown sugar, egg, water, and vanilla until creamy.

Sift together flours, salt, baking soda and add wet mixture, blending well. Stir in oats and dried cranberries.

Drop by rounded teaspoonfuls on greased baking sheet.

Bake at 350 degrees for 12-15 minutes.

Bangkok Chicken Wings

Super Bowl Sunday is just around the corner and so is the party food! Serve these spicy chicken wings at your party. Your guests will not be disappointed!

Ingredients

4 lbs. chicken wings or drumettes

Marinade

Marinade Ingredients:

1 T garlic powder

2 T brown sugar

1 T black pepper

1 T red pepper

10 T tamarin sauce

2 T Hoisin sauce

1/4 cup water

Directions

Marinate chicken for a minimum of 30 minutes or over night. Grill over medium-low heat until done.

Marinating wings.

Multi-Grain Waffles

I have not done much baking with buckwheat flour so I thought this morning would be a good time to start. Many gluten-free products can be dense but not these waffles. My Multi-Grain Waffles turned out light and fluffy. And the whole family agreed: They are the best waffles yet!

Ingredients
2 1/4 t or 1 package active dry yeast
1 t honey
2 cups almond milk, warmed
1/2 t salt
1/2 t baking soda
1 cup buckwheat flour
1 cup whole oats
1/2 cup brown rice flour
2 T honey
3 T grapeseed oil
2 eggs

Directions
Warm milk. Add yeast and honey and let stand for 10 minutes.

Mix together flours, oats, salt, and baking soda.

Whisk in flour mixture to yeast mixture. (If you are making this the night before, you may refrigerate mixture at this point.)

Add honey, oil, and eggs. Mix until well-combined.

Preheat waffle iron. Spray with cooking spray. Pour waffle batter into waffle iron ad cook according to directions.

Makes 4-5 delicious waffles!

Peanut Butter Chocolate Chip Ice Cream

I thought I would jump on the peanut butter bandwagon for National Peanut Butter Day and post this delicious dairy-free "ice cream" recipe. The secret ingredient is creamy banana! All you need is a high powered blender and a freezer and you're set for an indulgent treat.

Ingredients
2 T natural peanut butter (just peanuts and salt!)
4 bananas
1/2 cup almond milk
2 T mini chocolate chips

Directions
Blend peanut butter, bananas, and almond milk on high for 1-2 minutes. Pour into a container for freezing purposes. Stir in chocolate chips. Cover with lid and place in freezer for 2 hours. Serves 4-6.

Gluten-Free Chicken Bites

My kids love chicken nuggets but I have yet to find a gluten-free nugget. So I came up with this tasty recipe that has received rave reviews from my critics. Delicious!

Ingredients
2 boneless chicken breasts, cut in bite-size pieces

grapeseed oil

1 egg
1/3 cup coconut milk

1/3 cup soy flour
1/3 cup tapioca flour
1/2 t salt
1/4 t paprika
1/4 t garlic powder
1/4 t onion powder
1/8 t pepper

Directions
Cover bottom of large skillet with grapeseed oil. Heat grapeseed oil on medium heat.

Stir together egg and coconut milk in a shallow dish. Mix together flours and spices in another shallow dish.

Dip bite-sized chicken pieces in egg mixture then flour mixture. Repeat one time. Drop breaded chicken into hot skillet. Cook until golden on one side, about 3-4 minutes. Turn and cook until golden on the other side. Remove from skillet and place drain on paper towel. Makes 3-4 servings.

Tomato Basil Eggplant Casserole

This dish is reminiscent of Eggplant Parmesan but with significantly less fat and no cheese unless, of course, you choose to use some. Eggplant is a good source of phytonutrients which act as antioxidants. Antioxidants are important to our overall health as they combat free radicals in the body which in turn helps protect our bodies from disease. Have some eggplant today. You'll be glad you did!

Ingredients
1 eggplant
1/2 cup coconut milk
1 egg
1 t salt
1/2 t garlic powder
1/2 t dried oregano
1/2 t dried basil
3 T olive oil
1 (28 ounce) jar tomato basil sauce
1/4 cup grated Parmesan cheese (optional)

Directions
Preheat oven to 350 degrees F. Spray 9x13 casserole dish with cooking spray. Set aside.

Whisk together milk and egg in a shallow dish. (A pie plate works well.)

Mix together flour, salt, and seasonings in another shallow dish.

Wash the eggplant and cut off the ends. Cut eggplant into 1/4-inch rounds.

Heat 1 T of olive oil in large skillet on medium-high heat.

Dip eggplant slices into egg mixture, coating both sides. Dip into flour mixture, lightly coating both sides. Place eggplant in 1 T olive oil in heated skillet. Cook for 2-3 minutes; then turn and cook another 2-3 minutes. Eggplant should be crisp and golden. Pour 1 more T of olive oil in skillet and repeat with eggplant slices. Continue process until all eggplant slices have been cooked. I used 3 T olive oil in all. You may need more or less depending on the size of your eggplant and skillet.

Place eggplant slices in casserole dish one-layer deep. Cover with half of the tomato basil sauce (14 ounces). Place the rest of the prepared eggplant slices on top. It is okay if there is some overlapping. Cover with the rest of the sauce. If using cheese, sprinkle on top.

Cover with foil and bake in 350 degree oven for 30 minutes.

Serves 4-6.

Spiced Indian Tea

The Honey Oat Bread I made yesterday was just begging for some Spiced Indian Tea to go along with it. So I brewed a pot this morning and  - viola! - breakfast was served.

Ingredients
2 cups water
2 decaffeinated black tea bags
1 cup vanilla almond milk
1/4 t ground cardamom
1/4 t ground ginger
1/3 t ground cloves
1 T brown sugar

Directions
Bring 2 cups of water to boil. Add tea bags, milk, spices, and sugar. Steep tea for 5 minutes. Strain if desired. Serve hot.

Honey Oat Bread

I used to love making homemade bread. There is something earthy and comforting about baking bread from scratch. The texture. The warm yeasty smell. The taste. Of all the glutenous things we miss, this is near the top of the list. So, I thought I would try my hand at making a delicious wheat-free bread.  Using oat flour, honey, rice and tapioca flours and almond milk, I developed this tasty bread.

Ingredients
1 1/2 cups vanilla almond milk
1/4 cup honey
1 T active dry yeast
1/4 cup olive oil
1 T apple cider vinegar
1 t salt
2 cups oat flour
1 cup brown rice flour
1 cup tapiocca flour
1 1/2 t xanathan gum

Directions
Heat almond milk to warm. (You may put it in the microwave for 1 minute.) Add honey and yeast. Mix well and let sit for a 3-4 minutes until yeast bubbles. Add olive oil, vinegar, and salt. Stir.

Blend 1 1/2 cups oat flour, 1 cup brown rice flour, 1 cup tapioca flour, and xanathan gum in a medium bowl until well-combined.  Add flour mixture to yeast mixture. Use the remaining 1/2 cup oat flour to dust hands and knead the dough until it is smooth.

Put dough in a greased bowl. Cover with a dish towel and put in a warm place to rise for approximately 45 minutes. Note: Do not expect this dough to rise as much as a wheat dough.

After dough has risen, punch down and form into two loaf. Place into greased loaf pans and let rise for another 45 minutes.

While dough is rising, preheat oven to 375 degrees F. Bake for 35 minutes. Remove from oven and cool in pans for 10 minutes. Remove from pans and continue cooling on wire rack.

Makes 2 small loaves.

Hot Chocolate Cake

This is my first attempt at using coconut oil for shortening and...I love it! The fragrant, creamy oil yielded a beautiful cake. I will definitely be making this again.

Ingredients
1 t cocoa powder

1 cup coconut milk

1 T cocoa powder

1 T honey

1/2 t vanilla

1/2 cup coconut oil
1/2 cup sugar
2 eggs

1 cup brown rice flour
1/2 cup tapioca flour
3/4 t cream of tartar
1/2 t baking soda

1/2 cup mini semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees F. Lightly spray a round baking pan with cooking spray. Dust with 1 t cocoa powder, shaking to evenly coat the bottom of the pan.

Hot chocolate: In a medium saucepan, heat coconut milk. Whisk in cocoa powder and honey. Continue to cook on medium heat for 3 minutes, stirring. Remove from heat and add vanilla. Set aside.

In a mixing bowl, beat coconut oil, sugar, and eggs until smooth.

Combine flours, cream of tartar and baking soda in a separate bowl.

Add flour mixture to egg mixture alternating with hot chocolate mixture, beating until just combined.

Pour cake batter into prepared pan. Bake for 25 minutes at 350 degrees F. Remove from oven and sprinkle chocolate chips on top. Spread chocolate chips with spatula when they have melted.

Stovetop Hot Chocolate

In the mood for a sweet nightcap? Try this rich chocolatey drink in place of dessert tonight! You may use honey or stevia as a sweetener. (Side note: I don't care much for the taste of stevia so I use honey!)

Ingredients
2 cups coconut milk, unsweetened
2 T cocoa powder
2 T honey or 2 packets stevia
1/4 t ground cinnamon
1 t real vanilla extract

Directions
Heat milk in medium pan on high heat. Whisk in cocoa powder, stevia, and cinnamon. Reduce heat to simmer for 3-4 minutes, continuing to whisk. Remove from stove and stir in vanilla. Makes 2 servings.

Easy Gluten-Free Macaroons

In the mood for something sweet and toothsome? These macaroons are absolutely delicious! They will disappear before your eyes. And then you will have to make some more. Like I am!

Ingredients
2 2/3 cups sweetened, flaked coconut
1/2 cup sugar
4 T oat flour
1/4 t salt
2 eggs
1 t almond extract

Directions
Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray.

Combine coconut, sugar, oat flour, and salt in a medium bowl.

Stir in eggs and almond extract, mixing until completely moistened.

Drop by heaping teaspoonfuls onto greased baking sheet. Bake 18 minutes. Coconut should be golden brown.

Loosen from baking sheet and place on cooling rack. Makes 2 dozen.

Asian Beef Noodle Soup

It's a cold, rainy night and I felt the need to create something hot and soothing. This Asian Beef Noodle Soup sure hits the spot. Savory and spicy with a dose of ginger and Sriracha chili sauce. Yum!

Ingredients
1/2 lb. extra-lean ground beef
1 t fresh minced garlic
1 t fresh minced ginger
1/2 cup sliced button mushrooms
6 cups water
1 small carrot, peeled and grated
1 cup chopped green cabbage
2 T Bragg Liquid Aminos
1 T Sriracha chili sauce
salt to taste
7 oz. brown rice pad thai noodles (i.e. Tinkyada)

Directions
Brown ground beef in a large pot.

Add garlic, ginger, and mushrooms. Cook for 3-4 minutes.

Add water, carrot, cabbage, liquid aminos, chili sauce, and salt to taste. Simmer for 30 minutes.

Cook 7 oz. (half package) noodles in boiling water according to package directions. Drain. Cut into desired length and add to soup. Serve hot.

Pumpkin Spice Muffins

There's something right about pumpkin and spices and maple. These pumpkin muffins are simply sweet and delightfully delicious. And they got a thumbs up from the kids. You can't beat that!

Ingredients
3/4 cup pumpkin
2 eggs
1/4 cup grapeseed oil
1/2 cup maple syrup
3/4 cup brown rice flour
1/4 cup potato flour
1/2 t baking soda
1/2 t cream of tartar
1/4 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t ginger

Directions
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly spray with cooking spray.

In a large mixing bowl, combine pumpkin, eggs, oil, and maple syrup. Mix on medium speed for 2 minutes.

In a separate bowl, mix together flours, baking soda, cream of tartar, salt, and spices.

Stir dry ingredients into pumpkin mixture until just blended.

Spoon into prepared muffin cups until halfway full.

Bake at 350 degrees F for 20 minutes. Cool on a wire rack.

Kale and Quinoa Salad

I am battling a cold right now and I'm doing everything in my power to combat my symptoms nutritionally. Fresh ginger, citrus, and cayenne pepper tea.  Green smoothie. Hot soup. Don't get me wrong. I'm also using some over the counter aids. But I'm a firm believer that your body needs the best nutrition possible to maintain health and promote healing, especially when you are sick. So, in an effort to increase my dark, leafy greens, I came up with this Kale and Quinoa Salad. It packs a powerful punch with an easy-to-digest grain and a hefty dose of garlic and Vitamin C. Enjoy!

Ingredients
2 cups water
1 cup quinoa

4 cups kale, chopped

4 t garlic, minced (in a jar or fresh)
2 T olive oil
2 T white vinegar
1 t sea salt
1/2 t cumin
1/4 t pepper

In a medium pan, bring 2 cups of water to a boil. Add 1 cup of quinoa. Cover with lid and reduce heat to low. Cook for 20 minutes and remove from heat.

Put chopped kale in a large bowl. Put hot, cooked quinoa on top to slightly wilt the kale.

Stir in garlic, olive oil, vinegar, salt, cumin, and pepper. Toss and serve warm. Refrigerate leftovers.

Perfect Hash Browned Potatoes

Here is a delicious side dish to serve with Bacon and Cheese Spinach Pie. (See below.) It is worth the extra effort to soak and drain the potatoes so don't skip this step. You will love the crispness this lends the hash browns.

Ingredients

3 medium potatoes, peeled and grated

3 T grapeseed oil

1 t sea salt

1/4 t pepper

Directions

Place grated potatoes in a large bowl. Cover with water and let sit for 30 minutes to remove some of the starch. This also creates a better fried product. Drain grated potatoes in a colander, removing any excess moisture.

Heat grapeseed oil in extra-large skillet on medium-high heat. Spread potatoes evenly across skillet surface. Sprinkle with sea salt and pepper. 

Cook for 5 minutes. Turn browned potatoes over with a spatula. Cook for 5 more minutes. Serve hot.