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.