{Easy Jam}

Fruit ready to be smashed or pureed. 

All done, now let it cool! 

Finished product.

Time: 20 minutes

Yield: 12oz. 

16oz of fresh or frozen fruit of choice 

2-3 Tbls Maple Syrup

3 Tbls chia seeds

1/2 Tbls Vanilla

Lemon (I used 2 drops of Young Living's Lemon Essential Oil but a splash of lemon juice or even lemon zest would work great too).

In a medium sauce pan, add your fruit and stir over medium heat until the fruit juices release and it all softens up.

Once your fruit is super soft, smash it all with a fork or potato masher or go ahead and puree your fruit in a high powered blender or with an immersion blender.

After your fruit is smashed/pureed to your liking, over low heat, add your chia seeds, vanilla, maple syrup and Lemon.  Stir over low heat for about 3-5 minutes then taste test.  Once you are happy with how sweet or tart you prefer your jam, set it to the side to cool.  Once cool, pour into a jar w/a lid and store in the refrigerator. Jam will keep for up to 2 weeks.

Tip: Don't throw out glass jars, wash them and repurpose them like I did!

Serving Suggestion: Serve with these Biscuits fresh from the hot oven, YUM!!!

{Fruit Dip}

 

Time: 2 hours if soak time is included, 3 minutes otherwise to blend it all together.
Yield: 1 3/4 cups

1 1/2 c raw cashews, soaked for 2 hours (up to 8), drained & rinsed.
1/2 c filtered water
2 Tbs honey
1/2 Tbls maple syrup
3 Tbls coconut oil
1 Tbls vanilla
1/4 tsp pink Himalayan salt


In a high powered blender add all your ingredients and blend till silky smooth.  Store in an air tight container in the refrigerator to thicken.

You can use this fruit dip right out of the gate as a warm drizzle over cinnamon toast, sweet rolls or a warm fruit tart, the ideas are endless!

Once chilled, dip any combination of fruit in this yummy goodness!  I'm a strawberries & cream kind of girl but the kiddos are enjoying nectarines and blueberries smothered with this fruit dip these days:)

{Pick 4 Omelet}

Time: 20 minutes

Yield: However many you want to serve

Eggs

oil for pan (I use coconut oil)

Mixin Ideas: tomato, broccoli, chard, red bell pepper, shredded carrot, celery, spinach, red onion, green onion, beets, zucchini, yellow squash etc...

Vegan cheese (optional)

Have your guests line up, the rule is they MUST pick at least 4 fresh veggie options to go into their omelet.  To make sure the little ones are getting enough veggies, cut your empty egg carton up into 4's, makes a perfect size for them to fill up.

Saute each persons veggies for a couple of moments then add in the eggs and scramble everything together.  Top with vegan cheese (optional).

COMPLETE MEAL IDEA:  Serve with fresh mango and a Coconut Chocolate Chip Muffin.

Recipe adapted from www.canariesinthekitchen.com

{Sweet Potato & Black Bean Tacos}

Time: 30 minutes
Yield: 6-8 tacos

2 medium sweet potatoes, peeled & diced into 1/2 inch cubes
4 Tbls coconut oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp coriander
1/4 tsp cayenne pepper
Salt & Pepper to taste
1 small onion, chopped
1 clove garlic, minced
1 14oz box black beans, rinsed & drained
1 c frozen organic yellow corn, thawed & drained
3 Tbls honey
3 Tbls lime juice
2 Tbls fresh chopped cilantro
Corn tortillas
*Optional: shredded lettuce, cabbage, vegan cheese (or feta for your non-CF friends), diced avocados, fresh salsa

Preheat oven to 425.  Line a baking sheet with parchment paper.  In a small bowl toss your cubed sweet potatoes with 3 Tbls oil, cumin, paprika, coriander, cayenne pepper & Salt & pepper.  Spread potatoes evenly on your lined baking sheet and bake 15-20 minutes till tender, toss once halfway through baking.

While those are roasting nicely, in a large skillet heat remaining oil over medium-high heat.  Add onion and garlic and sauteed till soft.  Reduce heat and add your black beans, corn, honey & lime juice and heat through till warm.  Toss in your sweet potatoes and fresh cilantro and serve over warm tortillas with desired optional toppings.

COMPLETE MEAL IDEA: Serve with fresh berries & simple side salad.

Recipe adapted from www.cookingclassy.com

{Mini Pancake Muffins}

Time:  30 minutes
Yield:  Approx 40 mini muffin

1c brown rice flour
1/2 c potato starch
1/4 c tapioca flour
2 tsp baking powder
1 tsp salt
1/4c oil (I used coconut oil but any CF butter or oil you like will work)
2 eggs (can use egg subs see extras)
1 1/2 c buttermilk (see extras)
1 tsp coconut sugar
*mixins of choice (blueberries, mini chocolate chips, nuts, strawberries, coconut flakes etc...)
Maple Syrup for dipping

Mix everything but your mixins together in a large bowl.  Spoon your pancake batter into your mini muffin pan till about 2/3rds full.  Once muffin pan is filled, add your mixins of choice to the top of each pancake muffin.

Bake in oven at 400 for 9-11 minutes or until toothpick comes out clean.

*These are great warm right out of the oven dipped in maple syrup.  But keep nicely in a sealed container in the fridge or freezer to save for later.

{Deconstructed Pot Pie}

Time: 45 minutes

Yield: Serves approx. 6

GRAVY

3-4 chicken breasts, cooked and cubed or shredded
1 medium onion, chopped
1/4 c GF flour (I used Sweet Sorghum)
3/4 c CF milk (I used original Hemp)
2 Tbls CF butter
1 1/2 c chicken stock/broth
1/8 tsp fresh ground pepper
1/4 tsp oregano
1/4 tsp ground rosemary
1/4 tsp ground marjoram
salt and pepper to taste

BISCUITS

Use this recipe here.

In a large saucepan, melt butter over medium heat and add onions, saute till soft.  Add flour slowly, whisking constantly.  Stir in Chicken stock and milk.  Add all your spices and season with salt and pepper to taste.  Throw in your cubed/shredded chicken and warm through.  Gravy will thicken upon sitting.

Serve gravy over the top of a warm biscuit.

Need a shortcut? On the night you make this chicken  make extra and use the leftovers to make this dish later in the week.  No need for any of the spices, they are already on the chicken and the meal will come together in less than 30 minutes!

COMPLETE MEAL IDEA: Serve with a side of fruit salad an fresh romaine spears with Ranch Dressing.

{Chocolate Sauce}

Time: 5 minutes

Yield: 1 1/2 cups

1/2 c coconut oil

1/2 c raw cacao powder

1/4 c raw honey

1 Tbls Grade B maple syrup

1 Tbls vanilla

pinch of salt

Melt everything in a small saucepan over low heat stirring constantly.  Taste test and tweak your sweeteners if you prefer.

My kids love strawberries dipped in this chocolate sauce.  If you choose to dip strawberries, wash and dry your strawberries really well and set aside.  Place a small metal pan lined with parchment in the freezer to get really cold.  Once your pan is cold, dip all your strawberries then place back in the freezer to harden the chocolate.  Keep dipped strawberries in the fridge.

Sauce goes great over CF coconut ice-cream, banana slices, in GF oatmeal, over GF pancakes, over pineapple slices.....the list is endless!!!