{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

{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.

{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.

{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.

{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

{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.

{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.

{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

{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.

{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!!

{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.

{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.

{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.