{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!!!

{Coconut Chocolate Chip Muffins}

 

Time: 30 minutes

Yield: 8 muffins

1/2 c coconut flour
1/4 tsp salt
1/4 tsp baking soda
3 eggs
1 Tbls ground flax meal
1/2 c Grade B maple syrup
1 Tbls vanilla
1/3 c coconut oil, melted
4 Tbls hemp milk
1/3 c GFCF mini chocolate chips (I used Enjoy Life brand)

Preheat oven to 350 degrees.

Mix all dry ingredients (except chocolate chips) together in a medium size bowl.  Add wet ingredients one at a time whisking together well after each addition (or you can use a hand mixer).  Lastly, add the chocolate chips and mix in.

Fill standard muffin cups about 2/3 full.

Bake about 20 minutes or until toothpick comes out clean and the tops begin to brown.

*Store tightly covered for up to 3 days on the counter or place in the refrigerator for up to 6 days.  Wrap individually and store tightly covered in a freezer safe container to save for later.

Recipe adapted from the http://comfybelly.com/ website.

{Golden Milk}

 

 

 

Time: 7 minutes

Yield: 2 servings

2 cups unsweetened plant based milk (hemp, coconut, almond or rice)
1 tsp Turmeric
2 tsp coconut oil
1/2 tsp ground black pepper
1 1/2 tsp vanilla
1/2-1 tsp cinnamon
Raw local honey or Grade A or B maple syrup to taste

Put everything in a small saucepan and gently warm through on low.

*This is a "tea" of sorts used in Ayurvedic healing.  It is a very soothing, warm drink that has many health benefits.  There are many versions of Golden Milk online, but by combining pepper with the Turmeric in this recipe you increase your body's absorption of the Turmeric by up to 2000%.  By using a plant based milk, drinking this when you are ill will not create more mucus problems as some may find with bovine derived milk, it will also keep your immune system functioning higher.

{Corn Bread}

 

Time: 30 minutes

Yield: 1 8x8 pan

 

1 c brown rice flour

3/4 c cornmeal

1 Tbls palm nectar sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 Tbls CF butter

2 eggs, beaten

1 c CF milk (I used Hemp)

1 Tbls Apple Cider Vinegar or Lemon Juice

1/4 c melted CF butter

1 tsp xanthan gum

 

Add apple cider vinegar or lemon juice to milk and set aside for several minutes.

 

Preheat oven to 400.

 

In a medium sized bowl, mix flour, cornmeal, sugar, baking powder and salt and set aside.

 

In a small bowl, mix eggs, milk mixture and 1/4 c butter then pour into flour mix and stir till moistened.

 

Take 1 Tbls butter and coat the baking dish with it.  Pour batter into prepared dish and bake for approx. 15-20 minutes or until toothpick comes out clean.

{Basil Puttanesca}

Time: 25 minutes
Yield: 6 servings

1 box of your favorite GF Spaghetti
18 oz. diced tomatoes
1 small onion, diced
4 Tbls coconut oil, divided
2 Tbls, capers, chopped
1/2 c olives of choice, leave whole or chopped (I prefer Kalamata but my kids like a standard black olive)
1 tsp oregano
1/4 c fresh parsley, chopped
1 c fresh basil, chopped
Salt & Pepper

Cook pasta according to directions on box.

In a medium sized sauté pan add your tomatoes, onion, 2 Tbls oil and salt to taste.  Simmer for 20 minutes or until most of the liquid is gone.  Turn off heat and set aside.

In a small bowl, combine the other 2 Tbls oil, capers, olives, oregano, parsley and basil then add to resting tomato sauce.

Pour tomato sauce over cooked, drained noodles and stir to combine.  Add pepper to taste.

COMPLETE MEAL IDEA:  Serve with a biscuit and side salad.

{Lemony Garlic Chicken}

Time: 30 minutes
Yield: 6 small breasts

Preheat oven to 350.  Line a baking dish with parchment paper.

6 small chicken breasts
1 Tbls GF flour (I used Sweet Sorghum)
1/2 tsp Basil
1/2 tsp Thyme
1 Tbls oil (I used coconut oil)
2 Tbls favorite CF butter (I used Earth Balance Soy Free), divided
1 Lemon, juiced (or 3 Tbls bottled Lemon juice)
1/2 c chicken broth
2 garlic cloves, minced

Combine flour, basil and thyme in a small bowl and sprinkle HALF the mixture over your chicken, flip and season the other side with the rest of the flour mix.

In a large sauté pan, melt 1 Tbls butter with 1 Tbls oil and heat on medium-high.  Add seasoned chicken and brown each side (approx. 4 minutes each side).  Transfer to baking dish and bake off for approx. 15 minutes or until chicken is cooked through.

While chicken is baking the rest of the way, add remaining 1 Tbls butter to the pan and melt.  Add the chicken broth, lemon juice and garlic to the pan and scrape up all the good chicken bit on the bottom.  Bring sauce to a boil and allow to boil till sauce begins to thicken then turn down to a simmer till you get a good thick lemony sauce.

Spoon lemon garlic sauce over your cooked chicken and serve.

COMPLETE MEAL IDEA: Serve with steamed asparagus, adding fresh lemon zest to the top and some roasted fingerling potatoes.

{Roasted Cauliflower}

Time: 1 hour
Yield: Serves 6-8

2 heads of cauliflower
1/4 c light tasting oil (I used refined coconut oil)
1-1 1/2 tsp salt
1 tsp fresh ground pepper
Prepared Ketchup for dipping

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

Chop up your raw cauliflower into pieces, rinse and dry.  In a large bowl add your oil, salt and pepper, stir to combine.  Dump your rinsed cauliflower into the oil mix and toss with your hands making sure each piece is coated.  Once coated, spread evenly on your baking sheet and place in the oven.  Every 20 minutes (3 times total during the baking time) toss your cauliflower.

Serve hot from the oven, dip in your favorite ketchup, tastes like yummy French fries!!  We told our kids that they were called "flower French fries", they bought it and ate em' up!

{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