Healthy Holidays

Now that Halloween has come and gone and we are already in the month of November (can you believe it?) the holiday season is in full swing. We all know what that means: lots of social gatherings, lots of food, lots of drinking, did I mention lots of food? With high calorie meals and sweets constantly around and practically in your face it can be hard not to go overboard on the eating during this time of year. If you need a break from the high fat foods and sugary sweets just try this simple recipe that is not only light in fat and calories, but very filling and rich in plenty of nutrients. 

Don't get me wrong, I fully enjoy holiday treats or just sweets in general, but they still should be enjoyed sparingly even when you make them with healthy unrefined ingredients. My hubby and I love to splurge once a week on a heavier meal (usually meat and higher fat foods) and one of my homemade gluten-free tasty treats, but the rest of the time we stick to the basics and keep it simple: brown rice, quinoa, veggies, and beans. It gives our sensitive stomachs a break from hard to digest rich foods and it makes those splurge eats and treats even more enjoyable! So this year keep a more balanced ratio of healthy foods and holidays splurges by cooking more simple meals at home. Here is just one of the many simple and healthy meals I will be sharing this season.


Aduki Bean Soup with Cabbage Salad
Serves 4

- Add 2 cups dry Aduki beans and 8-10 cups water in a cooking pot.
- Bring to a boil, then turn down to low and simmer for 1 1/2 hours. These beans are great because of their short cooking time.
- At the end of the cooking time season with desired amounts sea salt, ground black pepper, granulated garlic, and oregano.
- Add fresh chopped cilantro and onion to the beans and serve with a scoop of brown rice or quinoa
- Then top it off with the prepared cabbage salad.

Prepare the cabbage salad while beans are cooking:

-  For 15 minutes soak 1/2 cabbage head, 2 carrots, green onion bunch, and aduki bean sprouts (any bean sprouts will work) in a large bowl with 1 tablespoon unrefined Apple Cider Vinegar and water to remove all bacteria and parasites.
- Rinse veggies and finely chop the cabbage, grate the carrots, chop the green onion, then add all chopped veggies and sprouts together in a large bowl.
- Add sea salt and about a half teaspoon each of cayenne, chili powder, and paprika to the salad.
- Add less of the seasonings if you do not handle heat well, it can be spicy. 
- Add fresh squeezed juice of 2 lemons.
- With clean hands or spoon mix all salad ingredients together.

I like to add the cabbage salad to the bean soup with the quinoa or brown rice and eat it all together in one big soup bowl. For healthy fats I add a teaspoon of olive oil or some fresh sliced avocado on top.  This meal has so many great flavors and they all come together very nicely. So eat up and enjoy, I know I did!

Fun Health Facts:

- Aduki beans detoxify the body, reduce swelling and inflammation, and promote weight loss.
- Aduki beans and all sprouts are easier to digest than other beans and legumes.
- Cabbage improves digestion, beautifies the skin, and purifies the blood. It can be used to treat constipation, the common cold, cough, and even mental depression or irritability.
- Carrots are one of the richest sources of the anti-oxidant beta carotene which protect against cancer and other diseases.

Fall Favorite: GF Mac N Cheese

Whenever you feel the need to create a meal that will satisfy everyone's growling stomach and ease exhaustion, then try this simple and traditional favorite of kids and adults alike. This recipe is perfect for the very hungry, the very big appetite, or the need for a comforting meal after a long day, week, chilly weather, or anything that necessitates a relaxing night with good people and good food.

Place a rack in the middle of the oven and preheat to 350 degrees

Organic Ingredients

• 1 package Tinkyada GF Brown Rice elbow pasta (cooked in salted water)
• 3 cups unsweetened Almond Milk (my favorite brand: Blue Diamond Almond Breeze, original flavor
• 3 Tbs brown rice flour
• 1 Tbs tapioca flour
• 2 Tbs butter
• 1 cup (8 ounces) grated monterey jack cheese, or pepper jack for a spicy kick
• 1 cup (8 ounces) grated mild cheddar cheese
• 2 teaspoons cayenne pepper (optional, adds a nice spicy kick)
• 2 teaspoons chili powder (optional, adds a nice spicy kick)
• 2 teaspoons paprika
• kosher or sea salt
• freshly ground black pepper

Choose dairy products that are organic or from free-range, grass-fed cows, with no hormones and antibiotics.

Prepare Toppings 

• Chop up and cook 1 package (8 ounces) bacon: Applegate Sunday Bacon Uncured is gluten and casein free, with no preservatives, nitrates, nitrites and from animals that are vegetarian fed.
• GF bread crumbs: 2 slices of Udi's gf whole grain brown rice bread chopped in a food processor or with hands.
• Chop broccoli.

- In a small bowl, whisk together 1/4 cup almond milk with rice flour and tapioca flour.

- On the stove-top over medium to medium high heat, in a large cast iron skillet or saucepan, add the rest of the milk with milk flour mixture and whisk constantly while cooking until mixture thickens.

- Add the butter, cayenne, chili powder, paprika, salt and pepper, and whisk together. 

- Turn the heat down to low and add the grated cheese and mix until completely melted.

- Remove the pan from heat, add the cooked hot pasta, and mix thoroughly.

- Transfer to a baking dish or leave in the skillet (if using a cast iron skillet).

- Top with brocceli

- Bake for 15 minutes, then top with the bread crumbs and pre-cooked bacon bits. 

- Bake 15 more minutes and serve hot. 

Perfect for a cozy night in with the family, friends, your lover, or the little kiddos. Put a movie on, put your feet up, and enjoy your full warm belly. It's time to relax. =)

Happy Friday!

Anytime is the perfect time for a Pancake Party!

It is the perfect time of the year to make and enjoy some delicious and nutritious pancakes with your family, kids, or friends. So get together and spend some fun quality time whipping up something that everyone loves. They are so easy to make that anyone can do it, even the kiddos and all you bashful cooks. Forget those pre-made boxed pancake mixers, they have no taste and no nutritional value. Now is the time to start making your favorite foods from scratch, it is so much easier than you think and well worth it in the end. Here are some of my favorite pancakes you can try:

• Sweet Potato Pancakes
• Pumpkin Pancakes
• Banana Pancakes
• Buttermilk Pancakes

GF Pancake Recipe
Choose your flavor: Puree cooked sweet potato or pumpkin, mash very ripe bananas, or make your own buttermilk by mixing 1 cup choice of nut or dairy milk with 1 TBS. lemon juice or vinegar and let sit on the counter for 15 minutes.
- 1 cup pancake flavor filling (pick one from above)
- 2 cups brown rice flour or millet flour
- 2 Tbs. fresh ground flaxseed 
- 2 cups milk: use organic milk, or any nut milk, buttermilk pancakes need 2 Tbs. acid with the 2 cups milk of choice and do not need 1st ingredient on this list.
- 2 beaten eggs (choose organic or hormone-free and cage-free eggs, if you have an egg allergy just substitute with 2 more Tbs. of fresh ground flaxseed)
- 2 Tbs. melted unsalted organic or hormone free butter (vegans can substitute with coconut oil)
- 2 Tbs. grade B maple syrup (optional)
- 2 teas. vanilla extract  (choose gluten-free and corn-syrup free)
- 2 Tbs. fresh lemon juice (optional)
- 2 teas. cinnamon (optional)
- 1/2 teas. salt

In a large bowl, mix together the flavor filling of choice with eggs, milk, melted butter, maple syrup, and vanilla until smooth.  Add the flour, fresh ground flaxseed, salt, cinnamon and mix until well incorporated, add the lemon juice at the end for lighter pancakes and cook in a oiled/buttered and heated skillet.

Top with 100% Grade B Maple Syrup or freshly made fruit syrup.
*Never use Grade A Maple Syrup, it contains harmful ingredients like formaldehyde.

GF Fresh Fruit Syrup
Choose from lilikoi, blueberry, cranberry, or berry of choice.
- 1 cup water or juice (blueberry, cranberry, or pomegranate).
- 1 cup berries (fresh or frozen).
- 2 Tbs. fresh lemon juice.
- 1/2 cup sucanet or coconut sugar.
- 1 Tbs. tapioca flour.
In a saucepan,  mix the water/juice, berries, sweetener, and tapioca flour, bring to a boil over medium heat, reduce heat to a simmer and let cook until mixture reduces. Remove from pan and let cool and firm up.

I do not have to tell you to enjoy this one! Today is Aloha Friday and I made some banana pancakes for me and my happy hubby from some freshly ripened bananas I picked up from the farmers market yesterday. I can't wait to try the sweet potato pancakes next!

Onolicious!

*Ono means delicious in Hawaiian. ;-)

This one is the buttermilk pancake with lilikoi syrup.

Fabulous Fresh Fish Dinner

Yesterday, Angel made his second attempt to catch us a fresh fish for dinner. On his first attempt he got caught on the rocks and fought for hours to get his hook free, twice, but luckily he is a very patient fisherman, which I am so proud of. =)

So this time we headed to a pier, so the rocks would not be an issue, and waited patiently after he cast out his first line. After some time, he reeled in the line after feeling a tug and saw that something had stealthily snatched up the bait without getting hooked. So he tried again and it was not much longer that he got his first catch! He started reeling it in and when the fish finally emerged, we saw how huge it was, and then we realized it wasn't a fish at all, it was a baby Hammerhead Shark!

Angel lifted the Shark up and we saw that it was bleeding pretty good, so he wanted to get the hook out and release it quickly so it wouldn't die. Realizing he did not have any pliers to pull out the hook safely, and with no experience handling sharks, Angel asked a nearby fisherman for help. The guy quickly and with no hesitation pulled out the hook with his bare hands and threw him back in the ocean. Whew, what an adrenaline rush! I certainly have never seen or been that close to a Shark!

Unfortunately, I failed to catch a picture of the shark, but with the use of a AA battery-operated camera with storage of only 11 pictures, I sadly missed the opportunity because the batteries were not in and I could not delete a picture fast enough to make room for just one more. Angel attempted a few more times for another catch and made friends with the other fisherman who helped save the day. He gave Angel some tips and pointers on where to go and what kind of bait to use for his next try.

Instead of fresh fish caught by my husband, I made dinner with a fresh catch we picked up from the local market. So, if you get in the mood for a healthy, light, and satisfying fish meal, give this simple  recipe a try.

Grilled Mahi Mahi on a bed of Brown Rice and Fresh Greens

- Cook desired amount of brown rice in rice cooker or pot.
- Choose a white fish, fresh or frozen, and wild caught (avoid farm raised fish).
- Marinate the fish in: olive oil, lemon juice, salt, pepper, cayenne, paprika, and chili powder. 
- Prepare Fresh Green Salad: I used fresh green leaf lettuce, cilantro, purple onion, carrots, and avocado.
- Top with your favorite fresh salsa or freshly made lemon and olive oil vinaigrette.
Tip: Soak all fresh produce in a mild solution of apple cider vinegar for 15 minutes to remove bacteria and parasites.Use 1 T. vinegar per gallon of water or 1/4 C. per sinkful.
- Cook fish on a grill pan or outdoor grill until white and cooked through.

Hope you enjoy this nutrient dense, delicious, and satisfying meal...we certainly did!

Summer Living Salad Style!

It is now officially summer and my favorite time of the year because: I get to run, swim, bike and be active outside all day, it is hot and sunny during the day and warm at night, and finally there are so many options for delicious and nutritious meals.

This is the best and easiest time of the year to boost your health: all you have to do is soak up the sun to get your daily dose of Vitamin D, play (be active) outside to get your physical activity, and eat all the fruits and veggies in season to get plenty of vitamins, minerals, and cancer fighting anti-oxidants.

This recipe makes it very easy to add more veggies to your daily diet, you can eat as a side dish or as a meal with a scoop of quinoa, that is my favorite way!

GF Organic Summer Salad

• 1 head green leaf lettuce
• 1 head red leaf lettuce
• 1 bunch flat leaf parsley
  
• 1 medium purple onion
• 2 carrots
• 1 cucumber
• 1 green bell pepper
• 1 cup sliced mushrooms

Serves 4-6 people, I make a big salad that lasts about 2 days for me and my hubby.
Chop all veggies and mix together in a large bowl.

Fresh veggies are all naturally gluten-free but beware of processed bottled dressings that not only may contain gluten but also preservatives, additives, and unnecessary sugar. This dressing recipe is so easy to make, it only takes a few minutes to prepare, and it tastes way better than that bottled crap. =)

GF Lemon Vinaigrette Dressing

• 1/2 cup extra-virgin olive oil
• Juice of 2 lemons
• Kosher or sea salt
• Freshly ground black pepper
• Italian seasoning: or combine dried herbs: oregano, thyme, marjoram, and rosemary.
  

In a small bowl, mix together olive oil, lemon juice, and desired amounts of salt, pepper and dried herbs.
Serve 1 or 2 spoonfuls over a serving of salad.

Health Tip /Facts:
Eat your salad with this lemon vinaigrette at the end of your meal to ease digestion, absorb more minerals and nutrients, promote weight loss, cleanse your blood, and cool the body from summer heat.

These leafy greens and veggies are full of nutrients that help eliminate waste from the body, reduce body fat, keep your skin looking and feeling healthy, cleanse your blood, reduce inflammation and infections, and prevent and treat illness, disease, and cancer.

So eat them all up!

O GF Mushroom Rissoto

This savory and satisfying meal is perfect for spring when the weather is still trying to warm up and you need a filling yet light meal that is great for maintaining a healthy body. Brown rice is a powerful healing food that is great for the prevention and treatment of many healths conditions including diabetes, high blood pressure, and high cholesterol. All the taste and nutrients in brown rice are lost when processed into white rice. White rice or refined rice (like minute rice) only contributes to chronic diseases like diabetes and obesity.
Don't miss out on the many health benefits of brown rice, here are just a few:

Slows the aging process
Boosts respiratory function (for asthma)
Detoxifies the body
Protects from cancer and most diseases
Enhances brain function and improves memory
Converts fat to lean body mass (muscle)

Whole grain brown rice takes about an hour to cook so plan ahead. If you do not have enough time to prepare the same night then make it the night before.

Ingredients
organic, gluten-free, vegan, allergy free
- 3 cups cooked brown rice
- 1 container (8 oz.) white mushrooms
- 1/2 oz. dried or 2 oz. fresh porcini mushrooms
- 1/2 oz dried or 2 oz. fresh shitaki mushrooms
I like to use Melissa's dried porcini and shitaki mushrooms
- 3 to 4 carrots
- 1 purple onion
- 6 garlic cloves
- fresh parsley
- 1/4 cup whole flax seeds
- unrefined extra-virgin olive oil
- white wine or sherry wine vinegar
- kosher or sea salt and freshly ground pepper
- dried oregano, marjoram, thyme, and garlic powder

Chop and slice mushrooms, carrots, onion, cloves, and parsley.
In a large pan heat olive oil on medium high heat and add all chopped veggies and flax seed. Saute for about 10 minutes, stirring frequently.
Add dried herbs, garlic powder, salt and pepper, and drizzle over wine or sherry vinegar.
Stir and let wine or vinegar evaporate (a couple of minutes).
Add cooked brown rice and stir until well incorporated and hot.
Serve and garnish with fresh parsley

Savor every bite!

Spicy Friday Fish Tacos!

One of my all time favorite foods goes to the famous fish taco. Instead of waiting for a trip to California, Mexico, or Hawaii (where the best fish taco's are made and eaten) I decided to master it right now in my own kitchen. It is so easy anyone can do it and look and feel like a gourmet chef. I love great fish recipes because they are so rich in healthy omega-3 fats and lean protein. This recipe also provides plenty of vegetables and whole grain corn. It is just a light and delightful meal that is perfect for any health conscious eater and food lover!

Ingredients

Organic & Gluten-free (O GF)

- 1/4 head of cabbage
- 1/2 bunch of cilantro
- 1 avocado
- Rebecca's salsa verde (see recipe in January 2011 blog archive)
- Mexican crema, sour cream, or favorite shredded cheese (optional)

Prepare taco toppings:
- chop cabbage and cilantro, dice avocado, and prepare homemade salsa.

Gluten-Free Corn Tortillas:
- Make your own by using Maseca (masa harina flour), lime juice, salt, and water.
- Knead and roll dough into balls, then flatten with a tortilla presser.
- Cook on a comal (flat pan) for about 2 minutes on each side.
- If you cannot make your own find a healthy whole grain and gluten-free brand.
- My favorite brand that uses organic sprouted whole grain corn: Food Life
- Food Life tortillas can be found at Whole Foods.
- If you have a corn allergy / intolerance, Whole Foods also has a delicious brown rice tortillas.

Prepare spicy fish:
- 4 fillets of either mahi mahi, halibut, or talapia fish
- 1 cup brown rice flour
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 2 tablespoons oregano
- 1 tablespoon kosher or sea salt
- juice of 1 freshly squeezed lime
- 1/2 cup unrefined extra-virgin olive oil

In a large pan heat olive oil on medium-high heat.
In a bowl mix together flour, chili powder, cayenne pepper, oregano, and salt.
In a separate bowl squeeze juice of one lime.
Dip fish fillets in lime juice and then cover with spicy flour batter.
Cook fish in pan with heated olive oil until browned and crispy, about 5-7 minutes on each side.

Finalmente: Create your Spicy Fish Taco!
- On each tortilla add: fish, cabbage, cilantro, salsa verde, avocado, crema (optional), and a squeeze of lime.

Es muy delicioso!

GF Crispy Fried Cod and Spinach Greens

After a long winter with little to no sun exposure, our bodies need all the vitamin D it can get. So during the late winter and early spring I like to eat plenty of foods rich in this vitamin because for many of us sun exposure may not happen until April or May. There are many sources of food that provide Vitamin D but the best source of D is from the sun. Make sure during those warm months of the year you get sunshine for at least 20 minutes a day.

On of my favorite fish to eat, Cod, is not only high in vitamin D but also contains healthy omega-3 fats, protein, and has the least saturated fat and cholesterol of all animal products. Add this super food into your diet by trying this very simple recipe that is not only gluten-free but free of most food allergies and intolerance's like: wheat, corn, soy, dairy, eggs, and nuts.

Ingredients
2 cod fillets
unrefined extra-virgin olive oil
1 cup brown rice flour
kosher or sea salt
freshly ground black pepper
1 tablespoon paprika

-Heat olive oil in a frying pan on medium high heat
-Mix brown rice flour, salt, pepper, and paprika in a bowl, rinse the fish and coat with the flour mixture
-Cook fish on each side until browned and crispy, about 5 minutes on each side.
-Squeeze fresh lemon juice over fish.

Serve organic crispy fried fish with freshly steamed organic spinach and quinoa.

Enjoy this fantastic fish dish!

Cheerful GF Chocolate Chip Cookies

These holiday goodies are perfect to give away to friends and neighbors and to eat yourself. I made a few batches this year to give away to co-workers and they looked as good as they tasted after packaging them in cute holiday wrap.

Pre-heat oven to 375 degrees

2 1/4 cups brown rice flour

1 tsp baking soda
1/2 tsp kosher or sea salt
1 cup melted organic butter
1 1/2 cups coconut or sucanet sugar
2 tsp gf vanilla extract
2 organic eggs
2 cups chocolate chips (I used Enjoy Life Semi Sweet Chocolate Chips which are gluten, dairy, nut, and soy free)


In large bowl mix together dry ingredients, in another bowl beat butter with eggs and vanilla and mix with dry ingredients. Lastly stir in the chocolate chips.

Spoon out cookie mix onto baking sheet lined with parchment paper and bake for 9-11 minutes or until golden brown.

Helpful tip: Place the cookie batter in the fridge for a couple of minutes to make it easier to spoon out and less likely to flatten out while baking.

You and your friends will love these mouth watering treats!

Organic GF Beet Latkes

This is such a great holiday dish! I love how it puts beets to good use because they are so affordable, abundant, and packed with nutrients. It is a traditional Jewish dish eaten during the holiday season but a must try for anyone at anytime! After my husband gave me a food processor for my birthday I was able to put it to good use right away. I will definitely be making this again even after the holiday season passes.

Ingredients (serves 4)
- 4 organic medium beets
- 2 organic carrots
- 2 organic stalks of celery
- 2 stalks of green onion
- 1 onion
- 2 organic eggs
- 1/2 cup brown rice flour
- Olive oil
- kosher or sea salt
- freshly ground black pepper

In a pre-heated oven at 450 degrees roast the beets in a baking dish filled with a little water at the bottom for about 45-60 minutes or until soft

This is where a food processor comes in handy but you do not need one to makes this, it will just take a little more elbow grease to get this done.

- Grate celery, carrots, and cooked and peeled beets either by hand or in a food processor.
- Press grated beets with a paper towel to draw out excess juice
- Dice onion
- Lightly beat eggs in a small bowl
- In a large bowl mix together all grated and chopped veggies with br flour, eggs, salt, and pepper


Add olive oil to cover the bottom of a large pan and turn on medium high heat to fry the latkes.
Roll latkes in golf ball sized balls and add to heated oil
After about 1 minute press the ball with a spatula to flatten
Cook on both sides for about 5 minutes each or until crispy

My husband and I ate this for dinner served over quinoa. You can also top it with a dollop of organic sour cream or cream fraiche and sprinkle with diced green onion. Try it as an appetizer or make a meal of it. Mmmmm, I can't wait to make this again!

Tis the Season to Enjoy!

GF Cranberry Almond Muffins

After making my blueberry muffins I wanted to try a more festive version to share at a holiday work party. I also wanted to share this with others who have a food allergy/intolerance or those who follow a vegan diet so I made it without dairy, butter, eggs, corn, soy, and gluten (of course). I used my homemade cranberry sauce and you would never be able to tell there was no butter, eggs, dairy, or processed sugar and flour in this delicious little Christmas treat!

This cranberry sauce is really simple to make and it only takes about 10 minutes to prepare. It is also really delicious and perfect with any holiday meal.


Cranberry Sauce
1 bag cranberries
1 pint blueberries
1 cup water
1/2 cup sucanet or coconut sugar
1 teas. cinnamon
lemon zest
1 Tbs. lemon juice


In a large saucepan add 1 cup water and 1 cup agave and bring to a boil. Add cranberries and blueberries and cook on medium heat for about 5 minutes. Add cinnamon, lemon zest, and lemon juice and cook on medium heat for 5 more minutes.


Preheat oven to 375 and bake for 22 minutes

In a large bowl mix together:
- 2 cups brown rice flour
- 1 cup almond meal
- 2 teas. kosher or sea salt
- 2 teas. baking soda
- 1 teas. cinnamon
- 1 cup sucanet or coconut sugar
- 1 cup unsweetened applesauce
- 1 cup almond or coconut milk
- 1 teas. vanilla
- 1 Tbs. unfiltered apple cider vinegar

Swirl in about 2 cups of the cranberry sauce to the mix

Spoon in cupcake pans and sprinkle the top with crushed almonds

You are going to love this tarty and perfectly sweet treat!

Organic Baked Beets with Sauteed Greens

I am always trying to find more ways to eat beets because of their high nutritional content and health benefits. Not only are they loaded with vitamins A, B1, B2, B6, C, and plenty of minerals but they are great for improving circulation, treating constipation, building healthy blood, and removing toxins from the body. Don't forget to eat the beet greens because they are full nutrients as well. These beautiful purple roots are known to treat and prevent conditions such as anemia, high blood pressure, cancer, constipation, ulcers, and much more. That is reason enough for me to want to eat them!

Follow this recipe for another delicious and nutritious meal

Ingredients
- 1 bunch organic beets with greens
- 1 bunch organic kale or collard greens
- unrefined extra-virgin olive oil
- 2 cloves organic garlic
- 1/2 organic onion
- kosher or sea salt
- ground black pepper

Pre-heat oven to 350
Wash beets and greens thoroughly
Remove stems and save the leafy greens
Chop beets into 2 inch pieces (I leave the skins on)
Place in baking dish with olive oil, salt, and pepper and bake for 45 minutes or until soft.

Chop onion and garlic
Chop beets greens and kale or collard greens

When the beets are done
Add 2 Tbs. olive oil to in a pan with onion and garlic
Cook for a couple of minutes and add the greens
Cook and stir until the greens are wilted.
Salt and pepper to taste.

Add the beets to the greens and serve with cooked quinoa.
I love the holiday colors in this tasty dish!

Guilt-Free Gluten-Free Blueberry Muffins

Back in the days before I was diagnosed with Celiac disease one of my favorite foods to splurge on was the Blueberry muffins at Souplantation Restaurant. After my quest began to cook any food that I loved or desired so that I could enjoy food again, I finally conquered the blueberry muffin. Not only is this delicious muffin gluten-free but it is corn, soy, dairy, egg, butter, and nut free as well. Making it free of all food intolerances and allergies not to mention Guilt Free too!

Your asking how did I do it? Below is the answer, and you will not believe how amazingly scrumptious it is until you make it and try it yourself. So get up and get to cooking!

Pre-heat oven to 325 degrees

In a large bowl combine
- 2 1/2 cups organic brown rice flour
- 1 cup organic ground flax seed
- 2 teas. baking soda
- 1 teas. salt
- 1 teas. cinnamon
- 1 Tbs. gluten free vanilla extract
- 1 cup organic unsweetened applesauce
- 3/4 cup grade B maple syrup
- 1 cup organic and unsweetened coconut or almond milk
- 10 ounces organic blueberries

Scoop into cupcake pans using unbleached cupcake papers.
Cook for 20 minutes.

This little super muffin is full of fiber, omega 3's, antioxidants, and pure love.
So Eat and Be Happy!

Roasted Root Vegetables with Quinoa

Even though the official first day of winter is not until December 21st it feels like it is in full swing here in Chicago. The best thing you can do to keep yourself physically and mentally healthy and strong so you can beat all the colds, flu, and winter blues is fill your diet with nutrient rich foods. It is even better to eat foods that are grown locally and seasonally because they will give your immune system a boost when it needs it the most. Check out your local farmers market or grocery store for these delicious winter veggies: carrots, butternut squash, parsnips, beets, rutabagas, turnips, and sweet potatoes. Choose organic whenever possible for the highest quality produce and the highest nutrient value minus all the harmful pesticides and herbicides.

The great thing about this meal is it is not only gluten-free but it is also dairy, corn, soy, and nut free as well. Meaning this meal is safe for anyone with a food allergy or intolerance and it uses one of my favorite grains: quinoa (pronounced qeen wa ).

Roasted Root Vegetables and Quinoa

-Preheat oven to 400 degrees
- Chop selected winter vegetables into 2 inch pieces
I used butternut squash (peeled first), carrots, parsnips, rutabagas, and turnips
- Chop 1/2 onion
- Peel a whole head of garlic
- Place vegetables, garlic cloves, and onion in a large bowl and season with:
- Salt, pepper, rosemary, and thyme
- Spread veggies evenly on a roasting pan and drizzle with:
- Unrefined extra-virgin olive oil
- Roast veggies in the oven for 45 minutes (stir every 15 minutes)

Quinoa cooks like rice just double the water to the desired amount of quiona and simmer for about 25 minutes.

Serve roasted veggies over quinoa and enjoy!

Thanksgiving Leftovers: Gluten-Free Organic Turkey Salad

I absolutely enjoy the after effects of Thanksgiving with all those leftovers, a break from cooking, and relaxation with my husband. After my first Thanksgiving with my husband he asked me if I was going to make Turkey Salad. At the time I had never made it and was not convinced it sounded like a good idea to use all the Turkey leftovers for it. He promised me it would not disappoint and told me to call Mama Boonie (my mother-in-law) for the recipe. Fortunately I did and now it is my favorite part of having Turkey during the holidays. So I must thank and give credit to Boonie for helping me create some of my favorite gluten-free Thanksgiving recipes (Turkey Salad, Cornbread Stuffing, Sweet Potato Pie) they would not have turned out so delicious without her influence!

Turkey Salad
- 4-5 cups of turkey
- 1/2 organic white onion
- 2 cups organic celery
- sea salt, fresh ground pepper, garlic powder
- 2 or 3 spoonfuls of organic mayonnaise or Greek yogurt
I like Spectrum mayonnaise made with cage free and hormone free eggs.
They have egg free mayo options available at Whole Foods.

Chop turkey meat, onion, and celery and mix together with mayo or yogurt in a large bowl.
Add salt, pepper, and garlic to taste.

Top turkey salad over lettuce and enjoy!

I told you it was easy!