Naturally Sweet Lemonade

http://www.sugarfreemom.com/recipes/naturally-sweetened-lemonade/

Quinoa Edamme Feta Salad

http://www.sugarfreemom.com/recipes/quinoa-edamame-feta-salad/#.T5l1NCXfT54.facebook

Another greaat recipies from one of fav pages

Oatmeal Chocolate chip Cookies (DD)

http://dashingdish.com/recipe/protein-packed-oatmeal-chocolate-chip-cookies/

Noodle Free Lasagna with Zuccini

http://dashingdish.com/recipe/no-noodles-about-it-the-best-low-carb-lasagna-ever/

No Noodles About It – The Best Low Carb Lasagna!

 

Here's the Dish

I love the taste of lasagna, however the heavy amount of “starchy carbs” and greasy cheese often leaves me with a ‘weighed down/sluggish’ feeling. I created this veggie-filled variation that has all the wonderful textures and flavors of traditional lasagna, without the ‘heavy’ after-effects!
I started by cutting my zucchini for the ‘noodles’…and like everything else I cook/bake, I just made it up as I went along with what I had in the house!

Method

The estimated total time to make this recipe is 30 - 45 Minutes.

1

For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.

2

For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.

3

For the cheesy layer: Mix the cottage cheese and parmesan cheese together, ( this can be done right in the cottage cheese container!)

4

Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.

5

Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.

6

Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.

7

Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!

Quinoa Mac and Cheese

Ran across this great recipe..

http://iowagirleats.com/2012/01/18/healthy-mac-cheese-makeover/

Grilled Shrimp with lemon and butter and coconut oil

 


1 Pkg of shrimp thawed
2 TBS butter melted
2 TBS coconut oil melted
1 garlic clove or minced garlic
Cilanto or parsley
1/2 lemon squeezed

place all ingredients into a bowl and coat shrimp. Place on skewers and cook on grill for a few minutes on each side. Delicious! PS real butter and coconut oil are yes infact high in fat but good fats.

GF Mac and Cheese

You can't argue that it takes too long to make homemade Mac and Cheese if you prep while you boil your noodles it takes the same amount of time as the box stuff you just cant walk away from the stove

3 cups of Shar rottinni or Tinkyada noodles
1/4 cups real butter
1/4 cup rice flour
1/2 tsp salt or I use garlic instead for less sodium
1/4 tsp pepper
1/4 tsp ground mustard
2 cups milk or rice milk
2 cups shredded sharp cheddar
2 pieces of GF bread blended

Boil noodles to directions of package, I tend to leave them eldente so they are firmer to withstand baking if you wish to use the crumbs on top. While noodles are cooking melt butter in sauce panover low heat. Stir in flour, salt, pepper, mustard. Cook over low heat until smooth and bubbly. remove from heat and stir in milk. Heat to boiling stirring constantly boil and stir for 1 mib, then remove from heat and add cheese until melted. Poor into pan with noodles and mix together. Blend 2 pieces of bread in food processor and cover, I like to add a little parsley and parm to the top so it looks pretty. Enjoy!! PS I fed this to my family and they never knew it was GF!!

Roasted Zuccini and Tomatoes

This simple side dish recipe is a great way to use your summer garden zucchini and tomatoes. Use a good extra virgin olive oil and fresh tomatoes for the best flavor.

Sautéed Zucchini with Plum Tomatoes
Gina's Weight Watcher RecipesServings: 4 • Cook Time: 20 minutes • Old Points: 2 pts • Points+: 3 pts
Calories: 91.8 • Fat: 7.3 g • Carb: 6.9 g • Fiber: 1.7 g • Protein: 1.2 g • Sugar: 0.8 g Sodium: 9.3 mg (without salt)

Ingredients:

• 1 zucchini, cut up
• 5 fresh plum tomatoes, diced
• 5 cloves garlic, smashed
• 2 tbsp extra virgin olive oil
• 1/2 tsp Herbes de Provence
• kosher salt and fresh pepper

Directions:

In a large non-stick skillet, heat olive oil over medium-high heat. Add garlic and sauté until golden. Add zucchini, salt and pepper. Cook about 4-5 minutes on each side, add tomatoes and season with additional salt and herbes de provence. Lower heat and simmer about 5-10 minutes. Divide into 4 equal portions when serving.

Raspberry Baked Oatmeal on the go

Raspberry Baked Oatmeal To-Go

• 2 ripe bananas, mashed
• 1 C raspberries, lightly mashed
• 1 egg (or  a flax egg – 1T ground flax + 3T water)
• 1 tsp vanilla extract
• 1/2 tsp maple extract
• 2 C rolled oats
• 1 T cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 8 drops liquid stevia
• 3/4 C unsweetened almond milk (or other liquid)
• Topping ideas: Walnuts, pecans, chocolate chips, shredded coconut

Pre-heat oven to 350 degrees. Line a muffin pan with cupcake liners, or grease with cooking spray
Mix together banana, raspberries, flax egg, and extracts. Stir in oats, cinnamon, baking powder, salt, and sweetener. Mix in milk and stir until combined.
Pour batter evenly into tins. Sprinkle with desired toppings, pressing lightly into batter.
Bake 20-25 mins, or until a tooth pick comes out clean.
Enjoy a few fresh, and allow the remaining to cool completely before placing in a freezer bag for storage. For a quick breakfast, remove muffin from the freezer and microwave ~30 seconds (until warmed through).
Note: Depending on the size and ripeness of bananas, you may need to adjust amount of liquid used. Don’t worry if you don’t have maple extract; you can also use maple syrup (be sure to adjust sweeteners) or omit.
Makes 12 muffins.
***
Came across this recipe today and thought I would try it out

Split Pea Soup with Ham

This soup is a satisfying delicious meal very high in fiber. A perfect soup on a cold evening. This is my good friend and cousin's Katia soup recipe, who is a great cook and finally started her own blog, Food for Every Season. So visit her and say hello!



Split Pea Soup with Ham Hock
Gina's Weight Watcher RecipesServings: 6 • Size: 1/6th of recipe • Points: 3 pts • Points+: 4 pts
Calories: 183.3 • Fat: 5.9g • Protein: 10.9 g • Carb: 22.2 g • Fiber: 7.3 g

Ingredients:

• 16 oz bag of dried split peas
• 1 medium chopped onion
• 1 garlic clove or more if you like more garlic, use 2-3 cloves of garlic
• 8 cups fat-free chicken broth
• 2 tsp of olive oil
• 2 large carrots - chopped
• salt and pepper, to taste
• 1 ham hock

Directions:

Wash peas and drain them. In a pot, saute onions and garlic in about 2 tsp of oil.

Add peas, carrots, ham hock and your chicken stock, then cover the pot and let it come to a boil. Add salt and pepper to taste.

Once it boils you can reduce heat and cook for about two hours (beans should be very soft by then). Make sure to check the water and consistency. You may need to add hot water if it becomes too thick.
Remove ham hock and serve

Cauliflower Fritters

Cauliflower Fritters

This is a delicious way to prepare cauliflower. Similar to the taste of a potato pancake. Your kids will love them! Makes approx 24 fritters depending on size of cauliflower.


Cauliflower Fritters
Gina's Weight Watcher RecipesServings: 12 • Size: 2 fritters • Old Points: 2 pts • Points+: 3 pts
Calories: 108.9 • Fat: 6.6 g • Protein: 3.8 g • Carb: 9.4 g • Fiber: 2.1 g

• 4 cups steamed cauliflower (roughly chopped)
  
• 2 cloves garlic, crushed
• 1 GF flour
• 2 eggs
• 1/2 cup Pecorino Romano
• 1/4 cup parsley, finely chopped
• 1/4 cup hot water
  
• salt and pepper
• 1/4 cup olive oil

In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.

On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.

Makes 24 fritters.

 Check out more yummy recipies at Skinnytaste.com

Who Sells Pink Slime

http://blog.timesunion.com/hottopics/who-sells-meat-with-pink-slime-heres-the-list/8877/

Gluten Free Banana Blueberry Muffins

Gluten Free Banana Blueberry Muffins



2 ¾ cups gluten-free flour blend
2 tablespoons coconut flour
2 tablespoons cream of rice cereal
¼ cup modified tapioca starch, optional
3 ½ teaspoons baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
¾ cup organic sugar
1 cup fresh blueberries*
2 tablespoons extra virgin coconut oil
1 cup warm coconut milk (mix well before measuring)
2 medium-large ripe bananas, mashed
- Cinnamon sugar or organic unsweetened shredded coconut, optional
1. Preheat oven to 350 degrees. Lightly grease muffin tins or use muffin liners and lightly spray with cooking oil.
2. Mix together gluten-free flour blend, coconut flour, cream of rice, modified tapioca starch, baking powder, xanthan gum, salt and sugar.
3. Gently fold in blueberries.
4. Make a well in the batter and pour in coconut oil, coconut milk and mashed banana. Blend but don’t over-mix.
5. Pour batter into prepared muffin tins. Sprinkle with cinnamon sugar or shredded coconut, if desired.
6. Bake about 20 minutes until muffin tops are golden and a sharp paring knife inserted in center comes out clean and hot to the touch.
7. Cool 10 minutes. Remove from pan and cool completely.
TIP Not crazy about coconut? Replace coconut flour with rice bran or gluten-free oat flour. Replace coconut oil with vegetable oil or margarine of choice. Replace coconut milk with milk of choice.
*TIP You can also use frozen blueberries. Don’t defrost before adding to recipe.

find more great recipies on Livingwithout.com

Gluten-Free Flour Blend

Mix It Up!
Rebecca’s Gluten-Free Flour Blend
MAKES 4¾ CUPS
This blend is a great all-purpose baking mix.

1 cup sorghum or chickpea flour
1 cup tapioca starch
1 cup potato starch, corn starch or arrowroot
½ cup amaranth, millet, quinoa or gluten-free oat flour
½ cup fine brown rice flour
¾ cup sweet rice flour
Mix ingredients together until well blended. Keep refrigerated until used.

GMOs

answers about gmos

Turkey Stew

Ingredients

• 2 tablespoons butter
• 2 onions, chopped
• 2-3 stalks celery, cut into 1 inch pieces
• 1 bag baby carrots
• 2 potatoes, peeled and cubed
• 3 tablespoons brown rice flour
• 3 cups chicken stock
• 1/4 teaspoon dried marjoram
• 1 package 3 skinless, boneless turkey breast halves, cubed
• 1 green bell pepper, diced (optional)
• 1/2 tsp minced garlic
• 1 tablespoon garlic salt and onion powder
• 1 tablespoon dried parsley
• 1 tablespoon dried cilantro
• salt and pepper to taste

Directions

1.  Place all ingredients into crock pot on high for 4-5 hours               

               

Gluten Free Corn bread

1 cup Betty Crocker gluten free bisquick
2 eggs
1/3 cup of milk or almond milk
1/3 cup real butter
1/4 cup stone cold organic corn meal gf

Mix all ingredients according to package and place on cookie sheet in the oven at 400 for 12-15 min. Cut in half and spread with real butter and raw honey. Pairs well with chili or tortilla soup.

Gluten Free Pizza

This pizza crus may be almost $7 but it also makes 2 pizza crusts so it's about $4.50 per crust, I like to buy a few bags when it goes on sale. This is by far the best tasting pizza crust I have found and it does not contain yeast. Follow directions on package to prepare crust.

Ingredients

1 Namaste pizza crust

1/2 jar Meijer naturals tomato basil sauce (no vinegar or added sugar)

1 bag mozzaralla cheese

1 handful frozen fahita veggies (Nature Blessed)

1/2 cup fresh basil leaves shredded

Applegate pepperoni (no antibiotics, hormones,or nitrates) best pepperoni I have ever had!! the bacon is amazing http://www.applegatefarms.com/products/ Harvest Health sells their products, the bacon is cheaper at Meijer and so are their hotdogs and they got on sale often

1 cup grape tomatoes cut in halves

garlic salt

Directions

Follow directions on the box to prepare crust. Pull from oven, top with tomato sauce, and all the toppings sprinkle with garlic salt and dried parsley and cook for about 15 mins. You will be amazed how good this is!

Gluten Free Garlic Cheesy Biscuits

1 cup Betty Crocker gluten free bisquick
2 eggs
1/3 cup of milk or almond milk
1/3 cup real butter
1 cup schredded cheese
1/2 tsp garlic salt
dried parsley

Follow directions on the box for biscuits adding cheese and garlic salt and parsley, mix well and spoon onto tray. Sprinkle a little cheese on the top of the biscuits. Cook at 400 for 12-15 min. Brush with Real butter out of the oven. These taste just like Red Lobster!

GF Strawberry Shortcake

Ingredients

1 cup Betty Crocker gluten free bisquick
2 eggs
1/3 cup of milk or almond milk
1/3 cup real butter
2 cups on strawberries blended


Directions

Combine in bowl and spoon  mix on tray to make bicuits. Bake at 400 for 13-16 min.
Blend strawberries in blender or mash. Pour over warm biscuits and top with whip cream or non dairy wip or Bryers Lactose vanilla bean ice cream. Can drizzle with a little chocolate.

 

This is delicious and can be substituted for apples or peaches. I use Nature Blessed frozen to save of cutting and peeling time!

Ginger Pear Crisp

 

Generous amounts of fruit and whole grain, plus nuts, let you feel good about enjoying this cozy dessert. Barlett pears make it juicy while boscs add spicy flavor.

INGREDIENTS:

FILLING

•3 Bartlett pears, peeled, cored and cut in 1/2-inch slices

•3 Bosc pears, peeled, cored and cut in 1/2-inch slices

•1/2 lemon

•1/4 cup Stevia Extract In The Raw® Cup For Cup

•1 tablespoon preserved ginger, finely chopped

TOPPING

•3/4 cup white brown rice flour

•3/4 cup gf oats

•1/2 cup SUGAR IN THE RAW®

•1 teaspoon ground cinnamon

•1/4 teaspoon ground allspice

•1/4 teaspoon ground cloves

•Pinch of salt

•8 tablespoons (1 stick) unsalted butter, in small pieces

•1/4 cup toasted sliced almonds

DIRECTIONS:

Preheat oven to 375° F. Coat 8-inch square or 2-quart baking dish with cooking spray.

Place pears in a large bowl. Zest lemon and squeeze 2 teaspoons juice from it. Reserve zest and add juice to pears, tossing to coat them. Add Stevia Extract In The Raw, ginger, and zest, and toss pears again. Spread pears in the prepared baking dish.

In medium bowl, combine flour, oats, sugar, cinnamon, allspice, cloves, and salt. Add butter and, with a fork, work it into dry ingredients until mixture resembles clumpy moist sand. Sprinkle topping evenly over pears.

Bake crisp 45 minutes, or until filling is bubbly and topping is lightly browned. Cool crisp on wire rack for 30 minutes. Serve warm or at room temperature, within 2 hours.

Makes 6 servings.

PER SERVING:

350 calories, 16 g fat (9 g saturated fat), 45g carbohydrate, 5g protein, 7g dietary fiber, 25mg sodium

INGREDIENTS:

•1 cup rolled oats

•3 tablespoons toasted wheat germ

•3 tablespoons ground flaxseed

•4-6 packets Stevia Extract In The Raw, as desired

•2 tablespoons chopped hazelnuts

•2 tablespoons slivered almonds

•1 tablespoon raw, hulled (out of shell) sunflower seeds

•1/4 cup raisins

•2 tablespoons chopped dates

•2 tablespoons (about 3 whole) chopped dried apricots

•1 cup light plain or vanilla soymilk or almond milk

•1 cup nonfat plain yogurt

• 1 medium apple peeled, cored and grated

DIRECTIONS:

In medium bowl, combine all grains and Stevia Extract In The Raw with the nuts and dried fruits. Blend well. (This mixture can be made ahead of time and stored in an airtight container.)

When ready to serve combine with soymilk, yogurt and grated apple. Stir to combine.

Makes 4 servings.

PER SERVING:

300 calories, 13g protein, 48g carbohydrates, 8g fiber, 8g fat, 0mg cholesterol, 65mg sodium.

Mexican Rice GF

Ingredients

• 3 tablespoons olive oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup Meijer Naturals tomato basil sauce
• 2 cups homemade chicken broth or Meijer Naturals

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Chicken Tortilla Soup GF

Ingredients

• 1 cup chopped onion
• 1 teaspoon minced garlic
• 3 cups chicken broth
•  3 fresh tomatoes diced
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 1/2 pounds skinless, boneless chicken breast meat - shredded in food processor
•  1 1/2 cup organic corn
• 1/4 cup cold water
• 1/4 cup shredded Mexican cheese blend
• 1 tablespoon minced fresh cilantro
•  organic blue corn tortilla chips
• 1 tblsn olive oil

Directions

1. In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
2. Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.

Baked Gluten Free Coconut Shrimp

Ingredients

1/4 cup brown rice or millet flour
1/2 tsp salt
2 eggs whisked
1 cup unsweetened cocnut
1 lb shrimp

Directions

Preheat oven to broil- pat the shrimp dry and add salt, place in flour than egg, then coconut.
Place on cookie sheet in the middle rack of oven and broil 3 min on each side.

Gluten Free Crock Pot Slow Simmered Curried Chicken

 

Ingredients

 

1 1/2 cups onions, chopped

1 medium green bell pepper, chopped

1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces

1 cup medium salsa

2 teaspoons fresh ginger, grated

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1/4 cup fresh cilantro, chopped

1 packet stevia

1 teaspoon curry powder

3/4 teaspoon salt

rice, hot cooked

Directions

1. Place onions and bell pepper in bottom of the Crock-Pot® slow cooker. Top with chicken.
2. Combine salsa, ginger, garlic powder and pepper flakes in a small bowl; spoon over the chicken.
3. Cover; cook on Low 5 to 6 hours or on High 2 to 3 hours or until chicken is done.
4. Combine the cilantro, stevia, curry powder and salt in a small bowl. Stir mixture into stoneware. Cover; cook on High 15 minutes or until hot.
5. Serve with rice.

Crock Pot GF Chickem Cassitore

Ingredients

1 small zuccini

3 chicken breasts

1 tsp salt

1 tblsn minced onion

1 diced green pepper (I buy frozen to save time)

1 tsp minced or chopped garlic

3 chopped roma tomatoes or 1 15 oz can mashed

2 tsp tomato paste

1 bay leaf

1/4 tsp thyme

2 tblsn pimiento chopped

1 onion chopped (I buy frozen to save time)

rice or any rice noodles

Directions

combine all ingredients and put into slow cooker, place chicken on top and cover. Cook on low 7-9 hours. Cover over rice or noodles.

Cook rice noodles or rice before serving or the night before.



Gluten Free cinnnamon Cranberry Flaxseed muffins

Chelsie Kenyon, About's Guide to Mexican Food, brings us this special low-carb muffin, which is high in both nutrition and flavor, with lots of fiber too! Chelsie says, "These makes a great breakfast, or even a dessert." She also assures me that the three tablespoons of cinnamon is not a typo and adds, "Did you know cinnamon is great for diabetics and low-carbers because it stabilizes blood sugar?" On the other hand, this will be too much cinnamon for some people, so use your judgement.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

• 1 cup whole fresh cranberries
• 1 1/4 cup flax seed meal (can easily grind your own)
• 1 teaspoon baking powder
• 3 tablespoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 4 large eggs, beaten
• 1/4 cup olive oil
• 1/2 cup sugar-free syrup such as Da Vinci's or Torinis or 1/2 C sugar equivalent from from your choice of artificial sweetener (if powdered, dissolve in 1/2 cup water)
• 1 tablespoon vanilla
• 2 tablespoons grated orange peel
• 3/4 cup chopped walnuts or pecans (optional for topping)

Preparation:

Preheat oven to 350 F.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.

1. Pour boiling water over cranberries. Let sit for 5 minutes and pour off water.

2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.

3. Let mixture stand for 10 minutes to thicken.

4. Fold in cranberries.

5. Fill each muffin cup about half way, and sprinkle with nuts.

6. Bake about 15 minutes (a little longer if you're only making 12) or until a toothpick inserted in the center comes out clean.

Keep up to a week in the refrigerator or 3 months in the freezer.

For 12 muffins: Assuming a zero-carb sweetener, each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.

Gluten Free Hamburger Helper

Ingredients

1 pound ground beef
1 1/2 cups of gf shells like Schar or Tinkyada
2 cups meijer naturals beef stock
2 chopped roma tomatoes (I like fresh) or 1 15 oz can
1 Tablespoon Meijer organics tomato paste
2 tsp minced garlic
1 tsp dried oregano ot 1 Tblsn fresh
1 tsp dried basil
1 tsp dried parsley

Directions

brown hamburger with minced garlic
mix all contents into a large pot  and cook until noodles are desired softness pair with gf chia muffins or cinnamon cranberry flaxseed muffins

Gluten Free Chia Seed Muffins

Ingredients

1 tblsn organic ground chia seeds
1 1/2 cups brown rice flour
2 tsp baking soda
1/2 tsp salt
1cup sweet potatoe puree
1 cup unsweetened apple sauce
2 egg whites
1/2 cup Agave
2 tsp lemon juice
1 tps lemon zest
1 tblsn vanilla extract
1/2 cup dried cranberries (Harvest Health sells a brand without added sugar)

Spray muffin tin and pour into muffin tins
350 degrees 15-20 mins

GF Baked Fish and Chips using gf bisquick

http://www.youtube.com/watch?v=Ugu3QKKeIlo&feature=youtube_gdata_player

Homemade Taco Seasoning Mix

Tacos are an easy quick gf meal, we like to add some refried beans in with ours. Here is a simple way to make you own at home without the added junk just make sure you use non gmo corn

HOMEMADE TACO SEASONING MIX

Read more about it at www.cooks.com/rec/view/0,1649,151186-252197,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 1 tbsp. chili powder 2 tsp. onion powder 1 tsp. each ground cumin, garlic powder, paprika, powdered oregano 1/2 tsp. salt a little crushed red pepper Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

GF Homemade Chicken salad

Ingredients

1 1/2 cups rotisserie chicken
1/4 cup homemade mayo
20 grapes cut in half or pineapple
2 organic celery stalks cut into pieces
1/4 cup sliced almonds
garlic salt to taste

Directions

mix all ingredients together and stir, can add more mayo. I use either homemade mayo or real mayo w/olive oil. Wrap in GF Teff wrap La Tortilla sells a tasty one at Meijer and most grocery stores or I put it on a toasted Sammy's Bakery Bun.

Migrane Headaches.. what could be causing them

http://www.glutenfreesociety.org/gluten-free-society-blog/are-migraine-headaches-caused-by-gluten/

The jerk behind it all

http://www.organicconsumers.org/articles/article_24800.cfm

Baked Apple Country Style Ribs

Ingredients

2 pounds Country Style Ribs
3 apples peeled (If you dont want to cut and ...peel them all ...I buy frozen Nature's Best they are supposed to have very minimal to junk sprayed on them- found at Byron Meats, Hardings, Heffron Farms)
3 leeks trimmed- can use onion instead
1/4 chix stock (make your own and freeze it so you always have some handy its so simple or I buy Meijer Naturals Chicken stock, its doenst have all the added garbage)
2 cloves of garlic (I sometimes buy organic minced saves on time)
1 tablespoon fresh sage or 1/2 tsp dried
salt and pepper to taste

Directions


season pork with salt and pepper put in crock pot layer leeks and apples on top. In seperate bowl add stock, garlic, sage, blend and pour over top. Cook on low for 6-7 hours until pork is tender. Serve with apples and leeks on top of pork.
I have also cooked it with potatoes, but it pairs great with my homemade gluten free mac and cheese I will post that recipe as well... enjoy!

GF Turkey Chili

Ingredients

• 1 pound ground turkey meat
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 cup chopped red pepper
• 2 tbsp chili powder
• Seasoning ( garlic powder, seasoned salt, pepper, packet of onion soup mix, and oregano)
• 2 cups of kidney beans (drained)
• 2 cups diced tomatoes
• 1 cup tomato sauce

Directions

• In a large frying pan cook turkey meat on medium-high heat. Drain any excess liquid.
• Put turkey meat, vegetables and seasoning in slow cooker and then put the lid on. Set timer for 6 hours, press start and your all set!

You can either serve the chili with rice and a salad or just the chili with cheese and sour cream. The great thing about this recipe, besides the fact that it is delicious, it is gluten free! Just make sure you check your seasonings first to be sure they are gluten free.

Whats really in your bread

http://www.huffingtonpost.com/mobileweb/dr-mark-hyman/wheat-gluten_b_1274872.html

Hearty Beef Stew

Nothing like a yummy beef stew in the the crock pot, the yummy smell takes over the house. It is an easy delicious meal you can have cooking while at work.

Ingredients

• 1 lb stewing beef;
• 2 tbsp paleo cooking fat or butter
• 4 cups Meijer naturals beef stock;
• 1 cup onion, chopped;
• 1 cup celery, chopped;
• 3 carrots, peeled and chopped;
• 2 potatoes, peeled and cubed (optional);
• 1 28oz can diced tomatoes;
• ½ tsp fresh rosemary, finely chopped;
• ½ tsp fresh thyme, finely chopped;
• Sea salt and freshly ground black pepper to taste;
• 1 garlic clove minced

 

Preparation

1. In a large saucepan over a medium-high heat, combine the onions, celery, carrots, potatoes, if using, as well as the cooking fat. Cook for 3 to 5 minutes, stirring constantly.
2. Add the beef to the saucepan, followed by the tomatoes, beef stock, rosemary and thyme. Season to taste with salt and pepper.
3. Cover the saucepan and cook for about one hour, allowing the stew to simmer. Stir a few times during the cooking process.
4. Remove the lid and cook uncovered for about 45 minutes. If the mixture is too thick at the end of the cooking process, you can add a little bit of water or stock.
5. This can also be placed in a crock pot on low while at work for an easy meal solution!

Creamy Tomato Baked Scallops

I am a big fan of the Paleo diet and just came across the recipe. Looks tasty!

http://paleodietlifestyle.com/creamy-tomato-baked-scallops/

Spinach w/ Rice noodles

This makes for a delicious lunch packed full of yummy spinach which is so good for you! A real time saver for meals during the week is to cook extra noodles and keep in the fridge. You can also make large batches of this and freeze it in small containers for your kids lunch. Its delicious cold and hot.

Ingredients

1- 1 1/2 cups of gluten free pasta (or whole wheat for non gf)
1 handful spinach, remove stems and put into food processor
1-2 tblsp REAL butter (this makes all the difference)
1/2 tsp garlic salt
parmesan cheese
(add some ground pistachios or left over rotisserie chicken for added protein)


combine noodles and spinach with melted butter stir in garlic salt and any other ingredients like chicken, sprinkle with a  little grated parm cheese, mmmm its so good and a luch for your kids you can feel good about. You may want to double the recipe if cooking for more than 1-2 people.

Asthma and milk allergy

I found this rather interesting
http://www.naturalnews.com/010443_cows_milk_asthma.htmlhttp://www.naturalnews.com/010443_cows_milk_asthma.html

Garlic-Herb Roasted Chicken

After just hearing about how large chicken farms do not allow chicken access to outdoors and are very cramped, trampled and fed antibiotics hormones and who knows what else then they are immerced into a pool of clorine, yum!! I bought a roaster chicken from Byron Meats and will be trying it out next week. It was a little over $6 for 4.5 pounds, and they are supposed to have no antibiotics or hormones. I have searched around locally and they are pretty expensive anywhere else. Heffron Farms offers excellent quality birds but they can be quite costly.

 

Ingredients

3 garlic cloves, minced

2 teaspoons chopped fresh thyme  

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh parsley

1 teaspoon chopped fresh sage

1 teaspoon salt

3/4 teaspoon freshly ground pepper

1 (4- to 5-lb.) whole chicken

Preparation

1. 1. Preheat oven to 450°. Stir together first 7 ingredients.
2. 2. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Or rub on top. Place chicken, breast side up, on a lightly greased wire rack in a shallow roasting pan. Pour in 1 bag of organic baby carrots and celery. Pour in water to cover baby carrots.
3. 3. Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing. Save unused rotiseree chicken in fridge for chicken salad sandwhiches the next day or chicken noodle soup. Keep juices from roasting chicken and use for chicken stock or soup. You can also pour chicken stock into smaller containers and store in freezer for later use. To make gravy pour in leftover drippings into small pan and add 1-2tps of cornstarch on medium heat until it thickens. Very tasty over mashed redskins!

Grilled Lamb Chops with Grilled Asparagus and Roasted Garlic Rosemary Redskins

Ingredients
2 large galic cloves, crushed
1 tablespoon fresh rosemary leaves or 1/2 tbsp dried
1 tsp fresh thyme leaves or 1/2 tsp dried
pinch of cayenne
sea salt
2 tablespoons extra virgin olive oil
6 lamb chops


Directions
Combine all ingredients in a bowl if fresh pulse and turn into paste. Rub paste on both sides of the the lamb chops anf marinate for at least an hour in fridge. Remove and allow to come to room temp, cook on grill approx 15 mins or remove with meat comes to proper temp using a thermometor. Or cook in a pan, heat a grill pan over high heat until amost smoking, add chops and sear for about 2 mins, flip and cook for another 3.5 mins. Personally I like the smoky flavor from the grill. Pair with Garlis Rosemary Redskins and steamed or grill asperarugus.
1 pound fresh asparagus spears, trimmed

1 tablespoon olive oil

salt and pepper to taste

GRILLED ASPARAGUS

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

Directions

1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.               

 

GARLIC ROSEMARY ROASTED REDSKINS

Ingredients:

• 4-5 large sized red skin potatoes
• 2-3 cloves garlic - minced
• 1/4 cup fresh rosemary - chopped
• 3-4 tablespoons olive oil
• sea salt to taste
• fresh ground pepper to taste

Directions:

Rinse the potatoes. Leave the skin on and cut the potatoes in quarters. Place in a square baking pan. Add the garlic, rosemary, olive oil, salt and pepper and toss ingredients until potatoes are evenly coated. Bake in the oven fo about an hour, or until the potatoes can be easily poked through with a fork

Cajun Rice Dish

Ingredients

• 5 cups beef broth (Meijer Naturals)
• 2 cups uncooked long grain rice
• 1 pound ground beef
• 1 medium onion, chopped
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup chopped sweet red pepper
• 1 teaspoon salt
• 1 teaspoon Cajun seasoning

Directions

1. In a roasting pan, combine broth and rice; mix well. Cover and bake at 350 degrees F for 30 minutes. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add to rice with vegetables, salt and Cajun seasoning; mix well. Cover and bake 30 minutes longer or until rice is tender.