{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!