{French Dressing}

Yield: About 2 cups

Time: 10 minutes plus 1 hour chill time

2/3 c EVOO

6 Tbls apple cider vinegar

2 Tbls Catsup

2 tsp Himalayan salt

1/4 tsp freshly ground black pepper

1 tsp dry mustard

2 tsp paprika

1/2 tsp garlic powder (optional)

2 Tbls pimientos, chopped

1 tsp honey or agave

2 Tbls minced bell pepper, any color

Combine everything in a jar, cover and shake vigorously.  Chill at least 1 hour before serving. Will keep in the fridge for up to 2 weeks.

{Mexican Salad}

Yield: Enough for 6 entree sized salads

Time: 20 minutes

Recipe for French Dressing here.

Lettuce of choice
3 large tomatoes, chopped
6 oz. can sliced black olives
2 avocados, chopped
2 boxes kidney beans, drained and rinsed
1 box garbanzo beans, drained and rinsed
Corn, scraped from cob
1/2 red onion, chopped
Tortilla chips {optional}

Serve line style so everyone can customize their own Mexican salad. Top with French Dressing for a healthy, filling meal!

{Easy Peasy Pasta Sauce}

Yield:  Enough for 1 1/2 boxes of GF spaghetti noodles, cooked
Time:  Less than 5 minutes

1/2 c EVOO
3 garlic cloves, minced or microplaned
1/4 c pasta cooking water
1/2 tsp crushed red pepper flakes
1 1/4 tsp salt
2 1/2 Tbls dried parsley (or 1/2 c fresh chopped parsley)
heaping handful of baby kale

Warm your oil in a large saucepan with your garlic and kale till it wilts stirring constantly to release garlic fragrance.  Add all remaining ingredients and warm through.

That's it!  Pour over cooked GF pasta noodles and toss!  How's that for quick and easy?

Optional: Add cooked chicken or fresh, chopped roma tomatoes to the pasta.

{Raspberry Vanilla Cream Pie}

Yield: One 9" spring form pan
Time: 45 min plus 2 1/2 hour chill time

CRUST: 

1 1/2 raw nuts (can use all of one or a mix of walnuts, almonds, cashews, brazil nuts or hazelnuts)
12 medjool dates, soaked 30 minutes and pitted

Place your medjool dates in a food processor and whiz till they make a sticky paste.  Slowly add in your raw nuts, add a little water if necessary to help things along (not too much though).  Press the sticky nut mix into the bottom of your spring form pan and set aside.

CREAM FILLING:

3 c raw cashews, soaked for 3-7 hours then drained
1/4 tsp salt
2/3 c coconut oil (NOT refined)
2 tsp vanilla
3 Tbls lemon juice
1/2 c maple syrup or raw honey
1 c fresh or frozen raspberries (can use any berry you like really)

In a high power blender blend everything but your berries till silky smooth. Taste test.  Pour 75% of this cashew cream into your crust ready pan and place in the freezer to set up for 30 minutes.

After 30 minutes, add your berries to the remaining 25% of cashew cream in your blender and whiz away.  If you used frozen berries, you may need to add a little more coconut oil to compensate for the water off the berries.  Pour on top of the set vanilla cashew base, cover and place in the freezer for 2 1/2 hours then move to the refrigerator.

Top with Coconut Whipped Cream and fresh raspberries to impress your guests!

{Tropical Lettuce Wraps}

Yield: serves 4-6
Time: 30 minutes

Lettuce leaves (butter, romaine, cabbage, chard)
chicken, cooked (rotisserie, grilled, baked, whatever is good)
3/4 c quinoa, cooked
2 small mangos, diced
1-2 avocados, diced
1/4 c cilantro, chopped
GF hot sauce or chili sauce

Dressing:

2 limes, juiced
2 Tbls EVOO
2 Tbls red wine vinegar (or raspberry vinegar)
4 tsp raw honey
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt

Dressing: Whisk all ingredients together, set aside.

Once your quinoa is cooked, lightly drizzle a little bit of the dressing over the hot quinoa to allow it to soak up the flavors.  Add more dressing to desired 'wetness'. Add in mango, avocado and cilantro, give a quick toss.

In your lettuce leaf, layer your chicken topped with the quinoa mix and top with hot sauce.

Complete Meal Idea: Serve with fresh hummus and veggies.

{Mom's Chicken Curry}

Yield: Serves 4-6
Time: 40 minutes

2-3 c diced/shredded cooked chicken
2 c dry rice, cooked (can also use quinoa)
3 Tbls dairy free butter (I use Earth Balance soy-free)
1/2 c onion, chopped
1 Tbls curry powder
3 Tbls GF flour (I like Sweet Sorghum for this dish)
1 tsp salt
1 tsp coconut sugar
1/8-1/4 tsp ground ginger
1 c chicken broth/stock
1 c dairy free milk (you can use canned coconut milk or hemp)
1 tsp lemon juice

TOPPINGS:

Raisins
Pineapple
Tomatoes
Dill Pickle
Spanish Peanuts
Sunflower Seeds
Pumpkin Seeds
Apple
Celery

Over medium-high heat, melt butter and saute onions till clear.  Add curry and stir to release the bitter, about 30-45 seconds.  Whisk in flour, salt and ginger.  Slowly whisk in milk and broth to avoid clumps.  Bring to a boil stirring constantly for 1 minute.  Turn off heat and add chicken and lemon juice.

Layer on your plate with hot cooked rice (or quinoa), chicken-sauce, and whatever toppings float your boat.

Complete Meal Idea: Serve with a fresh mango iced-tea

{Chicken Pot Pie}

Yield: 1 9x13 pan
Time: 60 minutes

FILLING

2 Tbls coconut oil, divided
1 medium onion, diced
2 large potatoes, peeled and diced into 1/2-inch chunks
1 bag frozen mixed veggies (or use fresh, just dice small to cook faster)
2 1/2 c chicken broth/stock
1 ½ c cooked chicken, diced (turkey or sausage would work well also)
1/3 c GF sweet Sorghum flour
1 c Hemp Milk
2 tsp dried parsley
1 tsp ground thyme
3/4 teaspoon dried oregano
salt and pepper

CRUST

1 c Potato Starch
1 c brown rice flour
1 T flax meal
1 tsp xanthan gum
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 T cold butter (I use Earth Balance soy free version)
1 c buttermilk
2 eggs or 5 Tbls gelatin egg

Preheat oven to 425.

CRUST: In a medium mixing bowl combine all dry ingredients. W/a pastry cutter or two knives cut the cold butter in till mixture is crumbly. Add your egg/egg sub to the buttermilk and stir. Pour egg/milk mix into the mixture and stir well. Allow to sit for approx 10 minutes to allow the dough to get "puffy".

Meanwhile....

FILLING: In a large skillet melt 1 Tbls oil and add chopped onion and potatoes.  Saute till veggies are soft.  Then add spices and stir for a moment to let them release their fragrance.  Add chicken and chicken broth and heat through.

In a separate sauce pan melt 1 Tbls oil and add sorghum flour and whisk for a minute then slowly add in Hemp milk while whisking to avoid clumps.  Allow to heat through for a couple of minutes to start thickening then pour milk mix into the skillet and mix thoroughly.

Pour everything into a 9x13 pan and drop biscuit dough on top in big spoonfuls.

Place in oven uncovered then immediately turn oven down to 400 and bake approx. 18 minutes or until biscuits are golden.


TIP: The biscuits on top will soak up some of the filling, if you like extra filling, I suggest upping the filling recipe by another 1/2.

Complete Meal Idea: Serve with a fresh fruit bowl mix and Vegan Coleslaw

{Lime Cream Pie}

Yield: One 9" spring form pan
Time: 30 minutes plus 3 hours chill time

CRUST:

12 medjool dates soaked 30 minutes drained and seeded
1/3 c raw walnuts
1/3 c raw cashews
1/3 c raw almonds
1 tsp vanilla

Place the dates in the food processor and whiz till they make a paste.  Add nuts and vanilla and whiz till sticky and desired consistency.  If you feel your food processor is struggling, add 1-2 Tbls of water.

Press mixture onto the bottom of your spring form pan and set aside.

CREAM FILLING:

2 c raw cashews soaked 2-6 hours, rinsed and drained
1 lime, juiced
1/4 tsp lime zest (optional)
1/3 c + 2 Tbls raw honey
6 Tbls coconut oil (NOT refined)
2 tsp vanilla
pinch of salt

Place everything in a high powered blender and blend till super, super smooth.  Taste test.  Once finished, pour over prepared crust, cover and freeze for 3 hours then move to the refrigerator.

Top with Coconut Whipped Cream and a lime wedge for a fancy touch when guests are over!

{Fresh Basil & Tomato Chicken}

Yield: Serves 6
Time: 30 minutes

SAUCE:

3 large chicken breasts
4 Tbls coconut oil
1 pint grape tomatoes, halved
1 1/2 clove garlic, minced (I just use a microplane, it's quicker)
1/2 c fresh basil, chopped
3 Tbls CF butter (I use Earth Balance soy free)
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
salt and fresh ground pepper

NOODLES:

1 1/2 packages favorite GF spaghetti style noodles
1-2 Tbls lemon juice
1/4 c fresh parsley, chopped (or sub 1/2 Tbls dried)
Fresh ground pepper
1 tsp EVOO

Sauce: Heat your coconut oil in a large skillet over medium-high heat.  Season your bare naked breasts (ha! ha!) with salt, pepper, half the dried basil and half the dried oregano.  When the oil is hot add your seasoned breasts and cook through on each side, roughly 4-5 minutes each side.  After you flip your breasts over season the other side with the remaining basil and oregano, can add a little more salt and pepper if you'd like.

Once your chicken is nice and golden on both sides, remove it to a plate and let it rest a moment.  Meanwhile, add your tomatoes, fresh basil, garlic and butter to the same chicken pan and start to stir around scraping the bottom to pull up all the good sizzled chicken bits stuck to the bottom, it totally adds to the flavor!  Slice your chicken and add back to the pan.  Ready to serve.

Noodles: Boil your noodles according to package.  Once cooked & drained add remaining ingredients and toss.

Serve chicken sauce over the lemon noodles.

Complete Meal Idea: Serve with romaine spears and ranch dressing to dip them in.

{Banana Chocolate Chip Bread}

Yield: 1 standard loaf
Time: 1 hour 15 minutes plus time to cool

2 1/2 c GF flour (I used Bob's Red Mill AP)
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 1/2 tsp cinnamon
1/2 c coconut oil, liquefied
2/3 c sweetener (honey, agave, maple syrup)
2/3 c Hemp milk (or any other CF milk of choice)
1 tsp vanilla
1 1/2 c mashed over ripe bananas (about 3 large)
1/2-3/4 c dairy free chocolate chips (I used Enjoy life mini chips or you can make your own here)

Preheat oven to 325 and grease a standard sized glass bread pan.

In a medium mixing bowl whisk together flour, baking powder, baking soda, xanthan gum, salt and cinnamon.

Add remaining ingredients and stir to combine.

Pour mixture into prepared pan and bake 30 minutes then rotate pan and bake an additional 30-40 minutes (start checking with a knife inserted in the middle at 60 minutes, if it comes out clean-minus any chocolate smears, it's 'jump for joy' time!).

Leave loaf in the glass pan for 20 minutes before removing.  When you remove the loaf, immediately wrap in foil and allow to cool completely on a wire rack in the foil.

Tips: When using glass pans, cut a small piece of parchment paper and put on the bottom so your bread will release much easier.

Also, slice your bread thick and freeze in individual servings for a quick heat n' go breakfast, lunchboxes or an anytime snack:)

Want to gussy this bread up as a dessert?  Top with homemade coconut milk whipped cream and toasted walnuts.

Recipe altered from BabyCakes cookbook.

{Lima Bean Paprika Salad}

Yield: 6-8 servings
Time: 30 minutes plus 1 hour chill time

2 16oz bags frozen lima beans, cooked according to package
3 Tbls fresh cilantro, chopped
2 Tbls EVOO
2 Tbls lemon juice
1 Tbls capers
2 tsp paprika
1 tsp dill
1 clove garlic, minced
1/8 tsp cayenne pepper
salt and fresh ground pepper

After your lima beans have been cooked, drained and allowed a little cool off time, add all ingredients to a large mixing bowl and toss to combine.  Taste test for extra seasonings.  Refrigerate for at least 1 hour to let the flavors say their "I do's" before serving.

Optional add-ins: red onion, cucumber and grape tomatoes.

Goes great with fish, lamb chops or anything you enjoy on your summer BBQ table.

{Coconut Milk Whipped Cream}

Yield: Approx. 2 cups
Time: 10 minutes plus refrigeration time

1 can full fat coconut milk
1 Tbls maple syrup or honey

Place your can of coconut milk upside down in the fridge for several hours (overnight is good).

Once the can is chilled well, open the top WITHOUT shaking it and spoon out that creamy thick white layer leaving all the water behind (don't throw it out though, save it for your next smoothie!).

In a small mixing bowl, beat with a hand mixer starting on low and slowly moving to a higher speed moving your mixer up and down to get a lot of air mixed in.

serves up best when freshly whipped but can be covered w/an airtight lid and stored in the refrigerator for a short amount of time before it begins to break back down.

{GF German Pancakes}

Yield: 1 9x13 pan
Time: 30 minutes

8 eggs
2 c CF milk (I like Hemp)
2 c GF flour (I use Bob's Red Mill AP)
1 Tbls coconut sugar
1 tsp vanilla
4 Tbls CF butter (I use Earth Balance soy free)
*1 tsp xanthan gum
*zest of 1 lemon

Topping Ideas:

Berry compote
Maple Syrup
Powdered sugar
Fresh berries
Melted dark Chocolate
Coconut Milk Whipped Cream


Preheat oven to 425.

In a 9x13 oven safe baking dish, place your butter in it and put in the oven while it's pre-heating, you want your butter to be bubbly hot when you add the egg mix.

In a medium bowl, whisk your eggs then add all other ingredients and mix well.  Take your hot pan with melted, bubbly butter out of the oven and pour egg mix in.  Put back in the oven and bake for 25 minutes.  If you've never made German Pancakes before, they come out of the oven looking "angry" but will settle down as they cool:)

*These items are optional.  I like to use xanthan gum to yield a higher pancake but it's not necessary, the flatter version is just as tasty.

{Blueberry Breakfast Quinoa}

Yield: Serves 4
Time: 30 minutes

2 cups coconut milk or hemp milk, plus more for serving
1 cup quinoa, rinsed
3 tablespoons maple syrup, honey, agave or brown sugar, plus more for serving
1/8 teaspoon ground cinnamon, plus more for serving
1 cup (1/2 pint) fresh blueberries, plus more for serving

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in sweetener of choice and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

**In a pinch? Cook quinoa in the rice cooker the night before. Warm the quinoa with a little milk in a saucepan and throw in other ingredients, stir and enjoy in half the time:)

{White Bean Bruschetta}

Yield: Serves 4-6
Time: 15 minutes plus 30 minutes to chill

2 boxes (15 oz) white navy beans, drained & rinsed
1 large avocado, cubed small
1/3 c packed fresh basil, cut into ribbons
1/2 c cherry tomatoes, quartered
Splash olive oil (optional)
2 Tbls balsamic vinegar
Sea salt & pepper to taste

Mix everything together and let marinate for at least 30 minutes in the fridge.

Serve plain or on top of toasted GF baguette slices or in lettuce/cabbage leaves.

{Dilly Sauce}

Yield: 1 1/2 c
Time: 10 minutes plus 6 hours of soaking time

Soak 1 cup of raw cashews about 6-8 hours. Strain, rinse in fresh water & strain again.
1 tsp apple cider vinegar
3 to 4 tbsp lemon juice
3 tbsp water
1/4 to 1/2 tsp sea salt or Herbamare seasoning
1/8 tsp garlic powder
1/4 tsp dill

Puree in a good blender till creamy and smooth. Serve over steamed broccoli or asparagus. Or chill it for a raw veggie dip or sandwich spread.

Recipe Courtesy of The Spunky Coconut

{Packet Shmacket Taco Seasoning}

Yield: Enough for 1lb. meat
Time: 1 minute

2 tsp onion powder
1 tsp ancho chili powder
1/2 tsp crushed dried red pepper
1/4 tsp dried oregano
1 tsp salt
1/2 tsp ground cumin

Stir all spices together before adding to meat.

{Not Just for Spaghetti Sauce}

Yield: A lot!  Freeze your leftovers!!
Time: 60 minute

2 1/2 bottles of Bionaturae brand tomato sauce
2 Tbls oil
1 med. onion, roughly chopped
1/2 c chopped fresh parsley
1/2 lb mushrooms (omit if yeast issues)
1 stalk celery, chopped
1 large carrot, shredded
2 Tbls balsamic vinegar
2 Tbls dry basil
1 Tbls oregano
2 tsp salt
1/2 tsp pepper
cubed butternut squash (optional)
cubed sweet potato (optional)
heaping handful of greens (kale or spinach) (optional)
grated zucchini (optional)
grated summer squash (optional)

In a large stock pot combine oil, onion, parsley, mushrooms (if using), celery, carrot (and any other hard veggies you are using). Cook over medium heat until onion and celery are translucent. Add all other ingredients and bring to a boil. Once at a boil, cover and lower temp to a slow simmer, stirring occasionally until all veggies are soft.

NOW-you can either leave the sauce chunky as is OR with an immersion blender or counter-top blender, you can puree the sauce down. Once sauce is finished, taste test your seasonings. *Note:  NEVER put hot liquids into your blender, you'll blow the lid right off (you do it once, you'll never do it again, trust me!).

*Great for noodles, lasagna, pizza etc...

{Chicken Noodle Soup for the Soul}

Yield: Serves 4-6
Time: 45 minutes

1/2 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 sprigs fresh thyme
Handful of fresh parsley, chopped
6 c chicken broth (great place to add bone broth GAPS doers!)
1/2 c water
Salt and fresh ground pepper
1 package GF noodles (any GF noodle will work)
1 1/4 c cooked, shredded chicken
1 Tbls fresh parsley, chopped (for garnish)
1 Tbls fresh dill (for garnish)

In a medium stock pot add onion, carrots, celery, thyme, handful of parsley, chicken broth and water.  Season with salt and pepper and bring to a simmer.  Simmer until veggies are almost tender (depending on how small you chop is how long this process takes).

Add the amount of noodles you like and cook until tender.  Add the chicken and warm through.  Taste test.  Right before serving add your garnish of more parsley and fresh dill.

Complete Meal Idea: Serve with GF bread and a side salad.

{Banana Chia Crackers}

Yield: Serves 2 or 1 dehydrator tray
Time: Approx 12-ish hours 

4 Tbls chia seeds
1 c water
1 banana, very ripe
1/4 tsp salt
1/2 tsp cinnamon

Place everything in a blender and process till smooth.  Let it sit in the blender for 15-20 minutes.  Spread mixture thickly onto a parchment lined dehydrator tray and dehydrate at 145 for 6 hours, flip, take off parchment and continue dehydrating another 6 hours until crispy.

*If you want perfect square crackers, after the first initial 6 hours cut into squares then flip and return to dehydrator for additional 6 hours.

I use the Excalibur 5 tray dehydrator.

Recipe courtesy of Food.com

{Thanksgiving Stuffing}

Yield: Serves 6-8
Time: 50 minutes (more if you choose to leave the bread out to dry vs. toasting)

2 loaves of your favorite GF bread, torn or cut into one inch pieces
2 Stalks of celery, diced
1 Onion, diced
2 Tbls oil
2 Tbls garlic, chopped
1 Tbls fresh rosemary, chopped
1 Tbls fresh thyme, chopped
1 Tbls fresh sage, chopped
1 c chicken broth/stock
1 egg yolk
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 425.

Prepare your bread by either toasting it or by leaving the bread to dry out in the air for several hours (overnight is good).  The goal is to get out as much moisture from the bread as possible.

Saute the onion and celery in oil over medium-low heat until soft.  Add garlic, rosemary, thyme and sage and cook till fragrant (about 1-ish minute).  Remove from heat.

Bring the chicken broth to a boil.  Place the egg yolk in a medium sized bowl and carefully spoon a couple of  tablespoons of the broth in while whisking to avoid scrambling the egg.  Add the rest of the broth.

Add the celery and herb mix to the stock and egg mix.  Toss with bread cubes.  Add salt and pepper and toss again.

Grease a 9x13 pan and pour bread in.  Cover with foil and bake 20 minutes then remove foil and bake another 10 or until heated through and a toothpick comes out clean.

{Roasted Butternut Squash with Pears}

Yield: 4-6 servings
Time: 70 Minutes

2 tsp salt
2 tsp fresh rosemary, chopped
1/4 tsp fresh ground pepper
1 medium butternut squash (about 2 1/2 lbs)
3 Tbls CF butter (I use Earth Balance)
1 medium yellow onion, chopped
2 medium ripe, but firm Bosc pears (1 lb worth)

Preheat oven to 475 but place a baking sheet in the oven while it heats.

Mix salt, rosemary and pepper in a bowl, set aside.

Prepare your squash by peeling all the skin off with a veggie peeler and trim top and bottom off.  Clean seeds out and cut the squash into 3/4 inch cubes and place in a large bowl.

Melt 1 Tbls butter in a large saute pan and add squash.  Add half of the reserved salt mixture and toss to combine.  Remove the hot baking sheet from the oven and spread squash in a single layer on it.  Roast until squash is golden brown on the bottom (about 25 minutes).  Using a flat spatula, stir and flip squash, continue roasting until tender (about 10 more minutes).

Meanwhile, the squash is playing in the oven....

Peel, core and cut the pears into large semi equal pieces as squash, set aside.

Melt the remaining 2 Tbls butter in a large saute pan over medium heat.  Add chopped onion and cook until softened.  Add pears and remaining half of salt mixture, stir/cook till pears are knife tender (about 5 minutes).  Remove pan from heat.

When squash is ready, add it to the pan with the onions and pears, toss to combine and serve warm.

This side dish is a little time consuming but SOO worth it, it is a staple on our Thanksgiving table!

Recipe courtesy of The Chow

{Carrot Cake Coconut Cream Pie}

Yield: 1 standard sized spring form pan
Time: 15 minutes plus a few hours to freeze and set up

Crust:

3/4 c shredded carrots (squeeze all liquid out with paper towel)
3/4 c packed medjool dates, pitted
1 c raw walnuts
1/4 c unsweetened coconut

Filling:

1 1/2 c raw cashews, soaked 1-2 hours then drained
1 Tbls vanilla
1/2 c coconut oil
1/2 c coconut milk
1/2 c maple syrup

For the crust, combine all ingredients in a food processor until ingredients stick together.  Using a spring form pan, press mixture into the bottom of pan until evenly pressed.

For the filling, combine all ingredients in a high powered blender (I use a Blendtec), blend till creamy smooth and there are no more lumps.  Pour onto your prepared crust and cover with foil, saran wrap, something and place in the freezer for about 3 hours then transfer to your refrigerator.

Pie will keep in the refrigerator for up to 4 days before looking sad.

Tip: My friend cut up her leftovers into bite size squares and froze them for a quick treat:)

Recipe courtesy of The Diva Dish

{Yellow Rice}

Yield: Serves 4
Time: 1 hour to soak rice and 35 minutes to get to the table

1 1/4 c Long grain rice (Basmati is also a good choice)
2 Tbls Coconut oil
3 shallots, diced
1 tsp turmeric
1 tsp coriander
1/2 tsp cumin
2 1/2 c coconut milk
1 cinnamon stick
2 cloves
1 Kaffir lime or bay leaf

Soak rice in filtered water for 1 hour, wash and drain.

Heat oil in a pan and add shallots, cook till soft (about 2 minutes).  Add rice and spices (not the leaf yet) and stir-fry for another 2 minutes then slowly whisk coconut milk in.  Add your leaf.

Boil the mixture, uncovered, stirring once or twice till liquid has been absorbed then cover pan and allow to finish cooking (about another 10 minutes or so).

Transfer to serving dish and discard the cloves, cinnamon stick and leaf.

*Optional Add-Ins: Chicken, lamb, peas, carrots, slivered almonds or golden raisins.

{GF Play-Dough}

Yield: About a baseball size ball
Time: 10 minutes plus time to cool


1/2 c white rice flour
1/2 c cornstarch (use can also arrowroot powder or potato starch)
2 tsp cream of tartar
1/2 c salt
2 tsp oil
1 cup hot water (not boiling)

In a small pot combine flour, starch, cream of tartar and salt and give it a good stir.  Add water and oil and stir/whisk till smooth.

Over low heat, with your mixture combined in the pot, stir with a wooden or silicon spoon.  It will slowly thicken and start to pull away from the sides of the pot.  You know it's done when the liquid has been absorbed and you essentially have a ball of firm dough in your pot.  Remove from heat and allow to cool.  Once cool enough to touch, knead the dough a little before storing in an airtight container.  If you need a stiffer dough, knead in more starch.  This dough will dry rock hard, great for school projects that require the kids to "mold" clay and allow to dry for them to paint it:)

{Halloween Chili}

Yield: Serves 8-10 
Time: 45 minutes (less if you brown your meat and chop your veggies earlier in the day)

2 1/2 c cooked, ground turkey
1 c onion, chopped
1 1/2 c yellow bell pepper, chopped
2 Tbls coconut oil
2 tsp ground cumin
1 1/2 tsp oregano
2 tsp ancho chili powder
2 boxes (or 15 oz cans) black beans, drained and rinsed
1 and 3/4 boxed (or 15 oz cans) pumpkin puree (that's 1 full box/can plus 3/4th of another)
1 box (or 15 oz can) diced tomatoes
3 c chicken broth to taste
salt and pepper to taste
dash of cinnamon to taste
dash of red pepper flakes to taste

Brown your meat if you haven't already done so.

In oil, saute your onion and pepper till soft.  Stir in spices and cook for about 1 minute to release fragrances. Add all remaining ingredients and heat through.  Taste test your spices.  We prefer a little more cinnamon than most:)

Complete Meal Idea:  Serve with your favorite cornbread

{Strawberry Chia Pudding}

Yield: Serves 6
Time: 10 Minutes plus 30 more for chillin'.

2 c Coconut Milk
1 c Milk substitute (I like Hemp or Almond)
1 c Fresh strawberries plus more for garnish
1 1/2 Tbls agave, honey or maple syrup
1/2 c chia seeds

Place all ingredients except the chia seeds in a blender and blend till smooth.  Pour out into a bowl and whisk in the chia seeds.  Cover and refrigerate at least 30 minutes to firm up.  For serving, I like to dice up a few strawberries and stir them in and then add sliced strawberries on top as garnish.

{Blueberry Hemp Drops}

Yield: Approx. 20 1 inch balls

Time: 30 minutes plus 30 more for chillin' in the fridge.

1 c dried unsweetened blueberries

1 c dried unsweetened cranberries

1/2 c raw walnuts

1/4 c raw sunflower seeds

1 Tbls sesame seeds

1/2 c dried, shredded coconut plus 1/2 c more for rolling

1/4 c hemp protein powder

1/4 c maple syrup

1/4 c raw cacao powder (optional)

1/4 c GFCF chocolate chips (optional) or make your own here

Place fruit and seeds in a food processor and blend for about 1 minute till you get a smooth paste.  Throw in remaining ingredients except chocolate chips (if using) and process till smooth.  Add in chocolate chips and process for about 10 seconds just to incorporate.

Fill a small bowl with filtered water and dip fingers in as it's easier to roll the balls.  Scoop out 1 Tbls of mixture and roll with wet fingers then roll in shredded coconut and place to the side.  Once you've rolled all the mixture, cover and refrigerate for 30 minutes to firm up.

{Picnic Pasta Salad}

Yield: Serves 6-8
Time: 45 minutes (unless you prepare dressing and chopped veggies earlier in the day).

1 package Tinkyada GF Vegetable spiral pasta
1/2 c carrot, chopped
2 stalks celery, chopped
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
1/2 c yellow bell pepper, chopped
1 pint grape tomatoes, halved
1/2 c green onion, chopped
Herb Vinaigrette dressing

Cook pasta according to package and allow to cool.  Add vegetables and give a quick toss.  Add dressing to desired wetness and toss once more.

Cover in an airtight container and serve chilled.

{Herb Vinaigrette}

Yield: 1 Cup
Time: 15 minutes


3/4 c EVOO
3 tsp red wine vinegar
1 1/2 tsp lemon juice
1 clove garlic, minced (optional)
1 1/2 tsp GF prepared Dijon Mustard
1 tsp minced fresh thyme
1 tsp minced fresh oregano
1 tsp minced fresh basil
1 tsp minced fresh mint
salt and fresh ground pepper
Pinch of sugar or 1/2 tsp honey

In a bowl combine garlic, sugar or honey and mustard.  Add fresh herbs, lemon juice and red wine. Stir.  Whisk in the EVOO and season with salt and pepper.

Keeps in an airtight container in the fridge for up to 1 week.

Can be used as a salad dressing or chicken or fish marinade.

{Raspberry Vinaigrette}

Yield: 1 cup
Time: 8 minutes

3/4 c EVOO
3 tsp raspberry vinegar
1/2 Tbls honey
1 Tbls orange zest
1 tsp minced fresh rosemary
salt and fresh ground pepper


In a small bowl, combine vinegar, honey, orange zest and rosemary.  Slowly whisk in EVOO.  Add salt and pepper to taste.

Keep refrigerated in an air tight container for up to 1 month.

Goes great on any green salad that has fruit:)

{Heather's Guacamole}

Yield: approx. 3 cups
Time: 10 minutes

2 large avocados
Juice of 1 lime
1 large tomato, chopped
1/4 c chopped cilantro
1/8 c chopped red onion
salt and fresh ground black pepper

In a large bowl scoop out your avocado and add lime juice.  Mash to your desired chunkiness or smoothness.  Stir in all other ingredients.  Taste test.

{Beet Chips}

place your slices in a single layer. 

Fresh from the oven, you can see how much they shrink. 

They taste amazing with fresh guacamole!

 

 

Yield: It's up to you but for today's sake, we will only bake up 1 large beet which serves 2:)
Time: 45 minutes


1large beet
1/2 Tbls EVOO
Fresh ground pepper
salt

Preheat oven to 300 degrees.

Rinse and scrub the outside of your beet, no need to peel:)  Using a mandolin, slice your beet into 1/16th inch thick rounds (almost paper thin).  Place your slices into a bowl and your EVOO in another small bowl (I do this to control the amount of oil going onto my chips).  Dip your fingers lightly into the oil and one by one lightly coat both sides of each beet slice.  Place on parchment lined baking sheets in a single layer.  Once your baking sheet is full, sprinkle with fresh ground pepper (NOT the salt yet). 

Bake in the oven for approx. 18 minutes then rotate and shift your pan from top to bottom and bake another approx. 15 minutes.  You'll notice in the pics above, your beet slices will reduce by half when baked so take note of that if you plan on serving a crowd.  The edges of your beets will be dark and crispy, if the centers still look mushy, keep baking.  Once done, place your baked chips off to the side to cool completely.  If you used too much oil your chips will be never bake up crisp and will be soggy:(  Once cooled, sprinkle with salt.  If you put salt on any earlier in this process, they won't bake up crisp.

Serve with fresh made guacamole for a perfect snack!

{Minty Melon Salad}

Yield: 6 servings
Time: 15 minutes


4 c Arugula
1 ripe Honeydew melon (or cantaloupe or both!), chilled and cubed
1/2 c fresh mint leaves, chopped
2 small limes, juiced
Fresh ground pepper
Honey or Agave for drizzling
Evoo for drizzling

In a large mixing bowl add your cubed melon, chopped mint leaves and evoo, give a quick gentle toss.  Add remaining ingredients (except arugula) to taste.

Serve over bed of fresh arugula.  If the arugula is too spicy for you, nix it or use a milder lettuce of choice.

{Sausage and Rice Casserole}

Yield: 1 9x13 pan
Time: 60 minutes (unless you pre-cook rice and meat)

1 1/2 c rice
1 1/2 tsp basil
1 T parsley flakes
pepper to taste
1 small onion, chopped
*1/2 lb chicken sausage or pork, ground (mild, medium or hot to your liking)
3/4 c Hemp milk
2 c Cream of Mushroom Soup Sub
1 c GF buttered bread crumbs

 Cook your rice and ground/brown your meat. 

In a large bowl combine all the ingredients except bread crumbs and spread into a 9X13 pan.  Sprinkle buttered bread crumbs on top and bake covered at 375 for 40 minutes or until hot.  Take cover off and continue baking another 5-10 minutes until bread crumbs brown.

*If you don't like the spices used in sausage meats you can sub for any plain ground meat of your choosing.

*If you get the chicken sausage that is already pre-packaged in casings, remove the casings and whiz the sausages in a food processor to make a crumbly texture since they are already cooked.

 *TIP: If you make all your GF bread homemade (like moi), save the edges and crumbs in the freezer for dishes like this that call for a bread crumb or corn flake topping.  Simply toast them under the broiler or if you are an excellent meal planner, leave them out overnight to get dry and stale.

Complete meal idea: Serve with steamed carrots and a basic side salad.

{Mexican Rice}

Yield: 4-6 servings
Time: 30 minutes (+10 for brown rice)


1 T oil (I use coconut or sesame)
1 c uncooked rice (long grain white, basmati or brown)
1 c tomato sauce
3 c chicken broth, boiling (vegan option, use 2 c boiling water)
2 shallots, minced
1 tsp salt
1 tsp cumin
1 tsp ancho chili powder

Saute rice in oil till golden.  Add remaining ingredients and bring to a boil.  Stir to mix and immediately cover and simmer till liquid is absorbed.

{Spinach Pesto}

Yield: 1 cup
Time: 3 minutes

6 c fresh baby spinach, washed and dried
1/4 c pine nuts
1/4 c walnuts
2 cloves garlic
1/2 t salt
1/2 c evoo
2 t dried basil

Throw everything into a food processor and whiz away till smooth.  If you'd like more oil, feel free:)

Serve over your favorite GF pasta or as the sauce for a pesto pizza.

{Backyard Potato Salad}

Yield: 6-8 servings
Time: 30 minutes plus time to chill

3 lbs. potatoes (red or russet), cooked till tender, cubed
5-6 hard boiled eggs, chopped (optional)
1/4-1/2 c red onion, chopped
1/4-1/2 c celery, chopped

Dressing:

3/4 c mayo (I use Earth Balance dairy free/soy free)
2 T GF prepared mustard
salt and pepper to taste

Prepare your dressing by whisking it all together.

In a large bowl add all ingredients and gently fold in the dressing.  Chill before serving.

{Chicken Salad}

Yield: 4-6 sandwiches or wraps
Time: 15 Minutes

3 cups chicken, cooked and shredded or diced (Save time and buy a ready made rotisserie)
2 celery ribs, sliced
1 c grapes, halved
1/2-3/4 c Mayo (I use Earth Balance dairy free/soy free)
2 T green onions, sliced thin
1 tsp lemon juice
1/4 tsp ground ginger
salt and pepper to taste

Combine chicken, celery and grapes in a large bowl and set aside.

In a small bowl, whisk all remaining ingredients and slowly add till you reach your desired moistness.

{Vegan Coleslaw}

Yield: 6-8 Servings
Time: 20 minutes

2 1/2 c Green and Purple cabbage, chopped thin
1 small apple (any will do), chopped
1 large carrot, shredded
1/2 red onion, sliced thin
1/2 c walnuts, chopped
3 T evoo
1 T apple cider vinegar
2 tsp agave
1/2 tsp caraway seeds
1 tsp dill
1/8-1/4 tsp cumin
salt and pepper to taste

Toss everything in a bowl and combine.  Taste test.  Tastes best if served immediately.

{Roasted Red Pepper Crackers}

Yield: 1 dehydrator tray
Time: 2 days

2 red bell peppers
1 3/4-2 c raw cashews


Soak your cashews 2-6 hours in filtered water.  Drain and rinse.  Spread your soaked cashews out in a single layer on a dehydrator tray.  Dehydrate at 145-155 degrees for approx. 24 hours.  Check for doneness by biting into a cashew, if there is no more "chew", they are done.

Roast your peppers by placing them directly on a gas grill or stove top and rotate till all skin is blackened.  Immediately place in a glass container and cover to allow your peppers to "sweat" for several minutes (basically till they are cool enough to handle).  Once cool, remove the blackened skin as best possible.  Do not rinse or you'll lose flavor.

In a food processor open your roasted peppers over the processor to allow the liquid that accumulated to pour in.  Remove seed and ribs and discard.  Add your dehydrated cashews and whiz till you get a smooth paste.

Spoon your mix onto a lined dehydrator tray (the Teflex sheets work well but you can use parchment paper) and smooth out into a thin layer.  Dehydrate at 145-155 for 15-24 hours.  At the half way mark, flip your crackers over onto the mesh tray (take away the Teflex/Parchment paper) and continue dehydrating till there is no more moisture. 

Store crackers in an airtight container in the fridge.

*I am using an Excalibur brand dehydrator.

{Quinoa with Chickpeas}

Yield: 6 servings
Time: 40 minutes

1 c quinoa
2 c water
1 c garbanzo beans, drained and rinsed
1 large tomato, chopped
3 T lime juice
4 tsp evoo
1/2 t cumin
2 tsp fresh parsley, chopped
salt and pepper to taste

Place your quinoa and water in a pot or rice cooker and cook till done.

Once done, spoon quinoa into a bowl and add all other ingredients, gently fluff to combine.  Taste test and tweak to your liking.

{Chicken Tortilla Soup}

Yield: Enough for a crowd
Time: 40 minutes

2 T oil
1 small onion, diced
2 jalapenos, minced
6 c chicken stock/broth
1 15 oz. can fire roasted tomatoes
1 15 oz. can black beans, drained and rinsed
3 chicken breasts, cooked and shredded
2 limes, juiced
salt and pepper

Toppings:

1 c chopped cilantro
crispy tortilla strips or chips
2 avocados, diced
cheese (I use Daiya)
sour cream (for your non-CF friends)

In a large saucepan heat the oil and onions, cook till softened.  Add jalapenos and cook for another minute.  Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.  Add the shredded chicken to heat through then turn heat off and add lime juice and cilantro to the pot.

We set this up as a "build your own" soup bowl.  Have your family and friends load their bowl up with toppings of their choice and then scoop the soup base over the top.

Complete Meal Idea: Serve with fresh mango.

{Baked Taquitos}

Yield: 12ish Taquitos
Time: 45 minutes


4 T oil
1 large red onion, diced
1 red bell pepper, diced
2 jalapenos, seeded and diced
2 medium red potatoes, diced into 1/2 inch cubes
2 lbs chicken breasts, cooked and shredded (or to save time, buy a cooked rotisserie)
1 T oregano
1 tsp cumin
salt and pepper
3 ounces white cooking wine
1-2 limes, juiced
2 T fresh cilantro, minced
corn tortillas

Avocado topping:

2 ripe avocados
2 tomatoes, diced
fresh cilantro, chopped
fresh lime juice
salt and pepper


Preheat oven to 425.

In a saute pan over medium-high heat, add oil, pepper(s) and potatoes and cook till veggies are soft.  Add oregano, cumin and salt and pepper to taste. 

Add chicken, wine and lime juice and let simmer until liquid is almost evaporated.  Remove from heat and stir in cilantro.

Warm tortillas and place 1 or 2 spoonfuls of chicken mixture in a tortilla.  Roll and close with a toothpick.  Continue this step till you have a pan full of tortillas.

Lightly brush or spray with oil the tops of taquitos and place in the oven.  Bake about 15-18 minutes or until shells are golden brown.

Top with fresh avocado mix:

Mash avocados, stir in diced tomatoes, cilantro, lime juice and season with salt and pepper all to taste.

Complete Meal Idea: Serve with fresh cantaloupe and chips and salsa, YUM!!

{Lime Cilantro Rice}

Yield: 4 servings
Time: 30 minutes

2 c water
1 T non-dairy butter
1 c long grain white rice
1 tsp lime zest
2 T fresh lime juice
1/2 c fresh cilantro, chopped

Bring water to a boil, stir in butter and rice.  Cover, reduce heat to a low simmer until rice is tender.

Stir in lime zest, lime juice and cilantro just before serving.