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.