{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.

{Cashew Rice Pilaf}

Yield: 6 servings
Time: 40 minutes


1 T oil
1 c uncooked long grain rice
1/2 onion, chopped
1/2 cup carrots, chopped
1/2 c raisins
2 1/2 c chicken broth
5 T uncooked wild rice
1 c frozen peas
2 T diced pimentos, drained
1/2 c cashews
salt and pepper to taste

Saute long grain rice, onion, carrot and raisins over medium-high heat until onion is tender.

Pour broth in and bring to a boil.

Cover pan and simmer on low for 20-25 minutes until rice is tender.  While that is cooking....

In another sauce pan, bring 3/4 c salted water to a boil and add wild rice.  Reduce heat and simmer covered fro 20 minutes or until rice is tender then drain and set aside.

When all rice is finished cooking, combine and stir in peas, pimentos and cashews.  Season with salt and pepper and heat through.

{Kale and Avocado Salad}

Yield: Enough for at least 6
Time: 20 minutes

1 bunch curly kale
2 tsp evoo
1/2 tsp pink Himalaya salt
2 avocados, diced
1-2 fresh limes, juiced
1 pint grape tomatoes, halved
6 radishes, sliced thin
handful large pitted green olives, sliced
1/2 c chopped fresh cilantro
fresh ground pepper

Tear kale leaves from stems.  Cut or tear into small pieces and wash/dry thoroughly.  Add EVOO and salt and massage the kale with {clean} bare hands until the leaves wilt and soften.  Add rest of ingredients and give it a good toss.  Taste test and tweak to your liking.

{Lima Bean Hummus}

Yield: 2 c
Time: 22 minutes

12 oz bag frozen lima beans
1 T tahini
2 T evoo
2 T fresh squeezed lemon juice
2 cloves garlic
1/2 t salt
1/4 c fresh basil leaves
fresh ground pepper
1/4 c reserved cooking liquid from lima beans

Cook your lima beans according to package instructions and drain (reserve some liquid).

Throw everything into a food processor (except the reserved liquid) and whiz till smooth.  Add a little of the reserved liquid as needed to reach desired consistency.

{Herb Hummus}

Yield: 1 1/2 c
Time: 10 minutes


1 15oz can garbanzo beans, drained and rinsed
1 clove garlic
2 T tahini
1/4 c fresh parsley
6 fresh basil leaves
1 medium scallion
1 T fresh dill
1 tsp honey
1 T fresh lemon juice
1/8 cayenne pepper
1/4 t salt
1/3 c extra virgin olive oil

Throw everything in your food processor and let her go!  Taste test and add more of what you want to your liking.

{10 Minute Summer Tacos}

Yield: 10 tacos
Time: 20 minutes (yes, I know the title says 10)

1 ready made rotisserie chicken, shredded
1 medium Serrano pepper, grilled till blackened (I use tongs and hold it over my gas range)
1/2 red onion, coarsely chopped (it's going in a food processor, don't be perfect)
1 cup fresh cilantro (again, it's going in the food processor, don't be perfect)
1 lime, juiced
2 T honey
2/3 c Herdez brand salsa verde
Avocado, mashed
10 soft corn tortillas, warmed

Throw your shredded chicken into a pan and warm through (add a little oil if it's dry).

In a food processor throw your pepper (scrape the seeds out to avoid a lot of the heat if that bothers you), onion, cilantro, lime juice, honey and salsa and whiz to desired consistency.  If my family wasn't home, I'd go for more chunky but when the kids are eating, I basically puree it.

Pour the liquid mix into your chicken and stir to combine and allow to heat through.

On your warmed tortillas spread fresh avocado and top w/your chicken mix.

*Optional, add tomatoes on top or your favorite non-dairy cheese.

Complete Meal Idea: Serve with Minty Melon Salad.

{Cream of Mushroom Soup Sub}

Yield: 1 cup
Time: 10 minutes

4 T dairy free margarine, divided
1/4 c chopped mushrooms
1 T minced onion
3 T GF flour (I use sweet sorghum)
1/2 tsp salt
1/2 tsp pepper
1 1/4 c milk, heated (I use Hemp original)

Melt 1 T of margarine in a pan and saute veggies lightly and remove from pan.
In the same pan, melt remaining 3 T margarine and whisk in flour and seasonings.  Cook for about one minute stirring frequently.
Slowly add hot milk, whisking to avoid clumps.
Cook until thick, stirring constantly.

Add into casseroles or other dishes calling for cream of mushroom soup (note: this is not condensed, you do not need to add more liquid).

{Nut Crusted Chicken}

Yield: 4 chicken breasts
Time: 40 minutes

4 chicken breasts
1/2 c nuts of choice (I like pecans or walnuts) toasted under broiler till fragrant
2 T oil
1 tsp grated lemon or orange zest
1 T lemon juice
1 tsp dried rosemary
1/2 tsp salt

Preheat oven to 425.

In a food processor, place all ingredients (minus the chicken) in and pulse till you get a thick/coarse paste.

Place chicken in small baking dish and divide nut paste over pieces, pat down to cover the whole breast.

Bake 25-30 minutes or until no longer pink in the middle.  Once done, loosely tent the chicken with foil for 10 minutes before serving.


Complete Meal Idea: Serve with steamed asparagus and mashed sweet potatoes.

{Herb Chicken}

Yield: 4 small breasts
Time: 40 minutes

Chicken breasts
1/2 tsp salt
1/8 tsp fresh ground pepper
1/4 tsp oregano
1/4 tsp ground rosemary
1/4 tsp ground marjoram
oil

Preheat oven to 450.  Either spray or line a baking dish w/parchment paper and add chicken.

Mix spices together in a small bowl.

Brush chicken lightly with oil and sprinkle seasoning mix over all pieces.

Bake for 30 minutes or until no longer pink in the middle.


Complete Meal Idea: Serve with steamed broccoli florets topped with lemon zest and Quinoa with Chickpeas.

{Ranch Dressing}

Yield: 2 cups
Time: 5 minutes

1 jar GFCF mayo (I use Earth Balance)
1/2 tsp onion powder
1/4 tsp garlic powder
1 Tbls lemon juice
2 Tbls dried dill
Pinch of salt
*optional -heaping tsp chopped fresh chives

Dump everything in a small mixing bowl and stir to combine.  Taste test to your liking.  If you'd like it more runny, add water a little bit at a time till you reach desired consistency.

{Biscuits or Bread}

Yield: 1 standard loaf or 9-12 biscuits
Time: 70 minutes


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


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".

For Biscuits:

Preheat oven to 425.  Line a baking sheet with parchment paper and lightly spray w/cooking spray if needed.  Drop dough by spoonfuls onto your pan leaving an inch between dough drops.  Place pan into the hot oven and immediately lower the temperature to 400 degrees.  Bake 15-18 minutes.  Can be served warm, fresh from the oven!!

For Bread:

Preheat oven to 350.  Scrape "puffed up" dough into a greased loaf pan.  With the back of a spoon, dip in water and smooth the top of the loaf a little bit before placing in oven.  Bake 50 minutes.

{Chocolate Mousse}

Yield: 2-4 servings
Time: 20 minutes plus refrigeration time

12 medjool dates, soaked for 2 hours and pitted- reserve soaking liquid
2 ripe avocados, pitted
1/3 c raw cacao powder
1 Tbls maple syrup
1 tsp vanilla
Pinch of salt
Fresh fruit or nuts for garnish if desired

In a good blender or food processor whiz your dates till they make a paste adding some of the date soaking water as necessary.  Add all remaining ingredients except garnish and blend till silky smooth.  Taste test and add what you need to your liking.  NOTE: The longer this refrigerates in an airtight container the stronger the flavor.  Great dessert to make the night before a dinner party!  Garnish with fresh fruits of choice or nuts.

{Chocolate Chip Oatmeal Cookies}

Yield: About 15
Time: 40 min

2 c GF old fashioned oats
1 c chopped walnuts, toasted (place on baking sheet under broiler till golden - 5 minutes)
1 1/2 c mashed very ripe bananas (about 3 bananas)
1/3 c oil
2 tsp vanilla
1 1/4 t cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 c mini choco chips- optional (I use Enjoy Life brand or make your own here)

In a large bowl combine oats, toasted walnuts and choco chips.  Set aside.

In a medium bowl combine banana, oil, vanilla, cinnamon, salt and baking soda until well combined then pour into the large bowl of oat mixture.  Stir well.  Let stand 15 minutes.

Preheat oven to 350.

On parchment lined baking sheets drop dough by spoonfuls and carefully try to pack the dough together.  Bake 15 minutes or till golden then let cool on baking sheet for 1 minute before transferring to a paper towel or wire rack.  Cool completely before storing.  Keep in an airtight container in the fridge for up to 5 days or freeze in individual servings for lunchboxes or a breakfast on the go.

{Amy's Chili}

Yield: Enough for leftovers for 5!
Time: 45 min (less if you choppy chop everything earlier in the day)

In a large stock pot add:

4 Tbls oil
2 Zucchini, chopped
1 large onion, diced
2 red bell peppers, chopped
Saute the above in oil till softened.

Then Add:

1 1/2 lbs tomatoes (about 6 small tomatoes), chopped
1 15 oz.can fire roasted tomatoes
1 15 oz. can kidney beans with water
1 15 oz. black beans with water
1 15 oz. can garbonzo beans with water
1 15 oz.can fire roasted tomatoes
2 T Ancho chili powder
1 T Cumin
1 T basil
1 T oregano
2 T dried dill
2 tsp fresh ground pepper
1 T salt

Cook until hot and tomatoes are tender.

Optional: Stir in one smashed avocado right before serving for extra creaminess!!

Complete Meal Idea: Serve with crushed corn chips or cornbread.

{Sandwich Bread}

Yield: 1 standard loaf
Time: 60 minutes

In a large mixing bowl add the following and whisk well:

3-4 eggs
1 T sugar (I use coconut sugar)
2/3 c mayo (I use Earth Balance dairy free version)
3/4 c milk (I use Hemp original)

Then add:

*2 C GF All Purpose Flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum

Mix well for a couple of minutes to get some good air in there.  Pour into a greased loaf pan and bake at 350 degrees for 40-50 minutes (depends on your altitude, mine is done at 40min).

*Can sub 1 1/4 c rice flour, 1/4 c sorghum and 3/4 c tapioca starch in place of the 2 c AP flour.

TIPS: Line the bottom of your glass baking dish with parchment paper to help with the release of the bread.

If you want a more smooth top on your bread, before placing in the oven, take the back of a wet metal spoon and smooth out the batter.

{Egg Subs}

There are many options to use in place of eggs when cooking or baking:

Egg Replacer: Pictured above, sold at many grocers.

Flax Egg: 2 1/2 TBLS ground flax seed + 3 Tbls warm water (allow to sit a few minutes to thicken) = 1 egg

Gelatin Egg: 1 packet Knox gelatin combined w/1 c boiling water (dissolve).  3 TBLS = 1 egg

Banana Egg: 1 mashed banana = 1 egg (great in baked goods)

{Buttermilk}

Yield: 1 Cup
Time: 10 minutes

1C Original Hemp Milk
1 Tbls lemon juice or vinegar

Combine and allow to sit approx. 10 minutes before using.

{Corn free baking powder}

Yield: 1 Cup
Time: 1 minute

1/4 c baking soda
1/2 c cream of tartar
1/4 c arrowroot powder

Mix in a bowl and keep in an airtight container.  Use as a 1:1 ratio.

{Belgian Waffles}

Yield: 5 waffles
Time: Depends on your method

1c brown rice flour
1/2 c potato starch
1/4 c tapioca flour
2 tsp baking powder
1 tsp salt
1/4 c oil
2 eggs (can use egg subs see extras)
1 1/2 c buttermilk (see extras)
1 tsp sugar

Mix everything in a large bowl and pour in batches onto your Belgian waffle iron if you have one or can be made into pancakes on a griddle.

{Mexican rice bowl}

Yields: 2 adults, 2 big kids and a preschooler:)
Time: 30 minutes (less if you chop your toppings earlier in the day)



BEANS:

1 TBLS coconut oil
1/2 onion, chopped
2 garlic cloves, minced
Salt + Pepper
2 tsp Ancho chili powder
1/2 tsp cumin
2 cans black beans, drained and rinsed

RICE:

1 1/2 c long grain brown or white rice
3 c filtered water
1 1/2 TBLS fresh Cilantro
1 TBLS lime juice
Salt + Pepper

TOPPINGS:

Lettuce
Tomatoes
Avocados
Olives
Salsa
Cheese (dairy free of course)

In a saute pan melt oil over medium heat then add onion and garlic and saute till soft.  Add spices and stir for a minute then add your beans and heat through, taste test then set aside.

In a rice cooker or stove top make up your rice.  When finished add lime juice, cilantro and seasonings to taste.

Layer your bowls as you like with toppings of choice. 

Complete Meal Idea: Serve with fresh guacamole and chips with a side of fresh watermelon.