{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