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.