{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.