sweet potato and cranberry quinoa

1 cup quinoa

2 sweet potatoes, diced

1/4 cup diced red onion

1/2 cup dried cranberries

fresh parsley, chopped

juice of half a lemon

olive oil

salt and pepper

Cook quinoa according to package directions.

Cook sweet potatoes in a skillet with a tablespoon oil until tender. Place it in a bowl. In the same skillet, saute the onion for 5 minutes. Place all the ingredients in the bowl  and gently mix, Season to taste.

zucchini soup

4 zucchini, unpeeled
3 potatoes, peeled and cubed
2 small onions, chopped
2 garlic cloves, chopped
salt and pepper to taste
1/4 tsp. dried thyme
garlic powder

Wash and cube zucchini. Heat a tsp. of olive oil in a soup pot. Saute onion and garlic until fragrant, about 5 minutes. Add zucchini and seasonings. Saute until zucchini begins to soften, stirring occasionally. Add potatoes and enough water to cover vegetables. Cover and cook for 30 minutes. Blend using an immersion blender. Serve with croutons.

leek soup

1 T. oil

1 large onion

3 large leeks, cleaned and sliced

3 zucchini, sliced

1 tsp. salt

1/2 tsp. white pepper

5 potatoes, cooked and mashed

6-8 cups water

In a 6 quart pot, Saute onion in oil until transparent. Add leeks, zucchini, salt and pepper. Saute another few minutes. In another pot, cook potatoes in water for 30 minutes, or until soft.Add potatoes with some of the water to the leek mixture.Using an immersion blender, blend all ingredients with water until smooth.Simmer for 15 minutes. Add water for desired consistency.

Creamy vegetable soup

1 onion, chopped

3 cloves garlic, chopped

3 carrots, sliced

3-4 sweet potatoes, peeled & diced

2 zucchinis, cubed-optional

2 parsnips,peeled & diced-optional

1 butternut squash, roasted

1 acorn squash, roasted

salt and pepper to taste

1/2 tsp. dried thyme, crushed to release flavor

Saute onion in a large pot until translucent. Add garlic and cook a few minutes until fragrant. Add prepared vegetables and seasonings. Cook until veggies begin to soften, about 20 minutes, stirring occasionally.Add water to cover vegetables and cook on medium heat for 1 hour, until.everything is cooked through. Using an immersion blender, blend soup in pot. Taste if more seasoning is needed. Enjoy!

chunky vegetable soup

 1 medium onion, diced

2 garlic cloves, chopped

2 sweet potatoes, diced or cubed

3 carrots, sliced

1 potato, cubed

2 yellow squash or zucchini, diced

1 tsp. salt

ground pepper to taste

1/4 tsp. dried thyme

5 cups water

1 can lentils,drained

1/2-3/4 cup frozen peas

Heat a 6-8 quart pot over medium heat. Add a teaspoon oil and saute the onion and garlic until fragrant, about 3 minutes. Add remaining ingredients except lentils and peas.Cook 45 minutes.Add the lentils and peas. Cook another 10 minutes.

Red lentil squash soup

1 tsp. oil

1 onion, diced

3 garlic cloves, chopped

1 T. tomato paste

3 carrots, peeled and diced

1 butternut squash, peeled and cooked

1 T. salt

1/4 tsp. black pepper

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. cumin

1 1/2 cups red lentils, rinsed and divided

7 cups water

2 (sweet) potatoes, peeled and cubed

Heat oil in a 8-quart pot. Add the onion and saute until translucent, about 5 minutes. Add the garlic and tomato paste.Stir until tomato paste starts caramelizing. Add the carrots, squash, spices, water ,spices and 1 cup lentils. Cover and cook for 35-45 minutes until tender. Using an immersion blender, blend the soup in the pot until desired consistency. Add the 1/2 cup of lentils and potatoes. Cook another 30 minutes until cooked through.     

chicken soup

1 chicken, cut up
3 carrots, cut up
2 zucchini, cut in half
2 celery stalks, cut in half
2 cloves garlic
1 onion, cut in half
1 parsnip, peeled-optional
dill stems
2 T. salt
ground white pepper
garlic powder and onion powder-optional

Bring a big pot of water to a boil. Add the chicken and let cook for 15 minutes. Skim the top of the water to get out any foam and anything floating around from the chicken. Add the vegetables and seasonings. Cook on low for 2 to 4 hours. Serve hot with croutons or noodles.

roasted garlic and squash soup

1 medium onion, chopped
2 acorn squash, roasted
1 bulb garlic, roasted
2 1/2 cups water
salt & pepper
3/4 tsp. ground cumin

Preheat oven to 400 degrees F. Cut squash in half and scoop out the seeds. Place squash cut side down in a pan with 1/4 cup of water.Bake until tender, 30-45 minutes. Cut the top off the garlic bulb and drizzle with olive oil. Wrap the garlic bulb in foil and bake until soft & fragrant, about 30-45 minutes. Remove the garlic and squash from the oven and let cool. In a 4-quart pot, saute the onion until translucent. Add the peeled roasted garlic. Scoop out the squash and add it to the pot with the remaining ingredients.Using an immersion blender, blend until smooth. Let cook 10 minutes. Enjoy!

apple cherry soup

5 Cortland apples, peeled and cubed

3 pears, peeled and cubed

1 15-oz. can or 2 cups pitted sweet cherries

1 cinnamon stick

1/2 cup sugar

In a 6-quart pot place the apples, pears, cherries, cinnamon stick and sugar with enough water to cover. Simmer half covered for 40 minutes. Cool and refrigerate. Serve cold.

rainbow salad

2 cups broccoli florets

boiling water

1 red bell pepper, cut into strips

1 red onion, sliced

1 can baby corn, cut up

1 carrot, sliced

Marinade:

2 cloves garlic, crushed

1/4 cup sugar

1/4 cup oil

3/4 cup vinegar

1/4 tsp. dried basil

1 tsp. salt

1/2 tsp black pepper

Place broccoli in a bowl and pour boiling water over it. Let sit for 3 minutes. Drain. Place the broccoli,pepper, onion, corn, and carrots in a bowl or container. Combine the marinade ingredients and blend well. Pour it over the salad. Allow to marinate at least 2 hours before serving.

corn salad

2 cups corn, canned, frozen, or fresh
1 container mushrooms, sliced & sauteed
1 red bell pepper, diced
2 pickles, diced
2 T. light mayonnaise or olive oil
2 T. vinegar
1/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried dill or 1 tsp. fresh dill

Combine all ingredients in a bowl and mix well. Marinate 15 minutes before serving.

chicken with lima beans

1 chicken, cut-up

1 T. oil

1 onion, diced

2 garlic cloves, chopped

salt and pepper

1 can or 2 cups cooked baby lima beans or cannelini beans, with 1/2 cup reserved liquid

dash of garlic powder

dash of paprika

1/2 tsp. salt

Saute onion and garlic in oil until lightly golden. Spread in a 9x13 baking dish. Add lime beans, reserved liquid and season with salt and pepper. Mix well. Place chicken pieces over the beans. Sprinkle chicken with garlic powder, paprika and salt. Bake, uncovered, for 1 1/2 to 2 hours until chicken is cooked through.

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baked broccoli kugel

1 lb. frozen broccoli
1 zucchini, peeled and diced
2 eggs
1 cup almond milk
salt & pepper to taste

Preheat oven to 350 degrees F. Steam broccoli and zucchini until tender. Let cool a bit. Place in a bowl and mash using a potato masher.Add the eggs one at a time, mixing well. Add the milk, salt and pepper. Stir. Pour into a greased 9-inch pan. Bake for 45 minutes until lightly golden around the edges.

rice cakes

1 cup cooked rice-any kind
1 egg
1/4 cup gluten free bread crumbs
salt & pepper
onion powder

Combine all ingredients in a bowl. Heat a pan over medium-high heat with oil. Drop heaping spoonfuls in the pan and fry on both sides until golden.

sweet potato and beet hash

1 sweet potato, peeled and diced
1 large beet, peeled and diced
1 red onion, peeled and diced
salt and pepper
oil
1 tsp. paprika
1/2 tsp. cumin


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss all the ingredients together. Bake for 45 minutes, tossing halfway through.

sweet roasted potatoes

2 red bell peppers. large diced
1/4 cup oil
1/4 cup honey
1 T. garlic powder or 2 cloves garlic chopped
1 T. salt
1 tsp. black pepper
5 potatoes, cubed
1/2 tsp. dried thyme

Preheat oven to 375 degrees F. Line a large baking pan with parchment paper. Place all ingredients in a large bowl and toss well. Place in a single layer in prepared pan. Bake, covered, for 30 minutes. Uncover and bake an additional 30 minutes until lightly browned. If the potatoes are tender but not browned, broil on

high or 1 -2 minutes.

Tri-color potato salad

1 bag (approx. 12) new (baby) potatoes
1/2 cup black olives, sliced
1 jar marinated artichoke hearts with marinade
salt and pepper
parsley
2 T. extra virgin olive oil

Steam or boil potatoes until tender., about 20 minutes. Halve the potatoes and place in a bowl. Add the artichoke hearts with some of the marinade. olives, salt, pepper, parsley and oil. Mix and enjoy!

simple strawberry sorbet

1 bag frozen strawberries
1 cup orange or pineapple or juice
1/2 cup sugar

Defrost the strawberries for 10 minutes. Blend all ingredients together. Freeze.

crustless cheesecake

5 egg whites, whisked
1/2 cup sugar
1 cup plain or vanilla (Greek) yogurt
1 tsp. vanilla extract
1 1/2 T. cornstarch
1 T. lemon juice
1 lb. farmer cheese


Preheat oven to 350 degrees F. Whisk eggs, sugar, and yogurt well. Add in vanilla, cornstarch and lemon juice. Using a hand mixer, beat in the farmer cheese until combined. Pour into a greased 9-inch round pan. Bake for 50-60 minutes, until firm. Serve cold.

lemon cheesecake

1 1/2 cup gluten free graham cracker crumbs
1/4 cup sugar
1/4 cup oil
2 cups Greek plain yogurt or 6 oz. Greek plain yogurt and 11/4 cup cottage/ricotta cheese
2 eggs
1/2 cup sugar
1 T. cornstarch
1 tsp. vanilla extract
pinch of salt
juice of half a lemon
1 tsp. lemon zest-optional

Combine the graham cracker crumbs with sugar and oil. Pat down in an 8-inch square or pie pan. Bake at 350 F for 10 minutes. Ina mixing bowl, Add the remaining ingredients and beat well. Pour mixture onto the crust and bake for 30 minutes or until edges are firm.

cottage cheese cheesecake

1 1/2 cup gluten free graham cracker crumbs
1/4 cup sugar
1/4 cup oil
2 cups Greek plain yogurt or 6 oz. Greek plain yogurt and 11/4 cup cottage/ricotta cheese
2 eggs
1/2 cup sugar
1 T. cornstarch
1 tsp. vanilla extract
pinch of salt
juice of half a lemon
1 tsp. lemon zest-optional

Combine the graham cracker crumbs with sugar and oil. Pat down in an 8-inch square or pie pan. Bake at 350 F for 10 minutes. Ina mixing bowl, Add the remaining ingredients and beat well. Pour mixture onto the crust and bake for 30 minutes or until edges are firm.

cranberry cornmeal muffins

1 cup GF all-purpose  baking mix flour
1 cup fresh or frozen cranberries
1 cup cornmeal
2/3 cup sugar
1 T. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 cup plain greek yogurt
1/2 cup milk
1/2 cup oil
1 egg


Preheat oven to 400 degrees F. Line 12 muffin cups with liners. In a mixing bowl, combine the dry ingredients and cranberries and mix. In a separate bowl, combine the wet ingredients. Pour wet batter into the dry mixture and stir until combined. Scoop into greased muffin liners and bake for 20 minutes until golden brown.

roasted beet and carrot salad

2 medium beets, peeled & cut into slices
1 medium carrot, peeled & cut into slices
1 tsp. oil
romaine lettuce
1/4 cup nuts
Dressing:
juice of half a lime
2 T. oil
1/2 tsp. garlic powder
salt & pepper

Preheat oven to 425 F. Place beets and carrots on a lined baking sheet. Toss with oil. Bake for 25 minutes or until tender. Arrange lettuce on a platter or plates. Add the beets, carrots and nuts. Combine the dressing in a jar or small bowl. Blend well and drizzle over salad.

peas and baby corn salad

1 cup frozen peas, thawed
1 can baby corn, cut
1 red bell pepper, diced
1 carrot, peeled and sliced
3 T. olive oil
1 T. vinegar
1 T. sugar
salt and pepper

Combine all ingredients and refrigerate at least 2 hours before serving.

pumpkin oatmeal cookies

1 cup pumpkin puree
1/2-3/4 cup light brown sugar
1 T. molasses
1 egg whites
1 cup gluten free flour mix
1 tsp. baking soda
1 tsp. cinnamon
3 cups rolled oats
1 cup raisins-optional

Preheat oven to 350 degrees F. Mix thoroughly the pumpkin, sugar, and molasses. Beat in egg whites. Gradually stir in flour, baking soda, and cinnamon. then add the oats and raisins and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake for 12-15 minutes. When cooled, drizzle on icing.
Icing:
1 cup confectioners sugar
1 T. maple syrup
2 T. water
Mix well.

blondies

5 T. applesauce
3 T. oil
3/4 cup light brown sugar
1 egg
1 tsp. vanilla extract
pinch of salt
1 cup gluten free all-purpose baking mix
1/2 cup chocolate chips
1/2 cup sliced almonds

Preheat oven to 350 degrees F. In a mixing bowl, mix together the applesauce, oil, and sugar. Add the the egg, vanilla and salt. Mix well. Gently stir in the flour. Fold in the chocolate chips and almonds. Pour the batter into a greased 9-inch pan. bake for 30 minutes, until set.

mushroom salad

1 container fresh small (whole) mushrooms
1 red pepper
2 tsp. light mayonnaise
1 tsp. ketchup
scant tsp. GF lite soy sauce
1/2 tsp. lemon juice
1 T. minced parsley
salt & pepper

Wash (and slice) mushrooms. Saute if desired. Add diced red pepper. Mix dressing and pour over salad. Can be made in advance.
Mushrooms naturally contain some vitamin D and is a good source of  selenium-great for the immune                 system!

pumpkin chocolate-chip bars

2 cups gluten free all-purpose baking mix

1 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

3/4 cup natural applesauce

1/4 cup oil

1 cup sugar

1 egg

2 tsp. vanilla extract

1 cup pumpkin puree

1 cup chocolate chips

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Ina mixing bowl, combine the first four ingredients. Then add applesauce, oil,sugar, egg, vanilla, and pumpkin puree. Mix well to combine. Fold in the chocolate chips. Pour batter into a greased 9 x 13 pan. Bake for 30 minutes, until edges start to brown.

Cole slaw

4 T. sugar
3 T. lemon juice
3 T. light mayonnaise
salt & pepper to taste
garlic powder to taste
1 bag shredded cole slaw mix

Mix dressing ingredients and pour over cabbage.
 Toss to coat well. Refrigerate at least one hour before serving.

cucumber salad

8 kirby cucumbers, thinly sliced
1 onion, sliced
salt
1 cup sugar
1/2 cup vinegar

Place sliced cucumbers and onion in a colander over a bowl. Pour on a good amount of salt; mix to distribute. Let sit for 30 minutes or until approximately 1/2 cup of juice accumulates. Rinse well. Add the sugar and vinegar to the salad. Mix and refrigerate a few hours before serving. Lasts 7 days.

purple cabbage salad

1 1/2 lb. purple cabbage, shredded
1 11-oz can mandarin oranges
1 small (red) onion, sliced
1/2 cup slivered almonds
3 T. sesame seeds
1/4 cup fresh lemon juice
1/4 cup sugar
1/4 cup canola oil
salt and pepper

Mix cabbage with oranges, onions, almonds, and sesame seeds. In a separate bowl mix together the lemon juice, sugar, oil, and salt and pepper. Pour over the salad and mix to combine. Refrigerate 2 hours before serving.

broccoli dip

1 cup broccoli
6 oz. plain greek yogurt or mayo
1/2 tsp. salt
black pepper
juice of half a lemon
1/2 tsp. onion powder
1 avocado

Cook broccoli in boiling water until soft, about 10 minutes. Drain and cool. Place all ingredients in a blender or food processor and blend well until smooth. Serve cold.

chocolate chip biscotti

2 eggs
1/2 cup oil
3/4 cup sugar
1 cup almond flour
1 cup potato starch
1 cup oat flour
1/2-3/4 cup chocolate chips
oil spray
1 tsp. cinnamon
2 tsp. sugar

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Beat the eggs, oil, and sugar on high speed for 5 minutes. Add the almond flour, potato starch, and oat flour, combine using a rubber spatula or wooden spoon. Mix in the chocolate chips. In a small bowl combine the cinnamon and sugar. Pour the dough mixture into one or two rounds on the prepared cookie sheets and quickly spray tops with oil. Sprinkle with cinnamon/sugar and place in the oven. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes. Slowly slice the biscotti into sticks and place it back in the oven for 20 minutes.

lemon poppy seed muffins

1 cup almond flour                                          
1 cup oat flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. salt
3 eggs
1/2 cup natural applesauce
1/4 cup maple syrup
1/2 -3/4 cup almond milk
1 T. vanilla extract
zest of a lemon
4 T. lemon juice
1 1/2 T. poppy seeds

Mix together the dry ingredients. In a separate bowl combine the wet ingredients. Add the wet mixture to the dry and mix until just combined. Stir in the poppy seeds
. Scoop into greased cupcake liners and bake at 350 F for 30 minutes.

almond cookies

4 egg yolks
1 cup sugar
2 cups ground almonds/almond flour

Mix together the yolks and sugar until combined. Add the ground almonds/flour. Mix and refrigerate until mixture hardens. Preheat oven to 350 degrees F. Form cookie dough into balls and place on a greased cookie sheet. Bake for 10 to 15 minutes, until lightly golden on the bottom of the cookies. Cool.

honey garlic sweet potatoes

4 sweet potatoes, unpeeled, cut into quarters
2 T. olive oil
2 1/2 T. garlic powder
2 T.paprika
1/4 cup honey

Preheat oven to 375 degrees F. Scrub each sweet potato thoroughly and cut into quarters. Do not peel. Place the pieces- skin side down-onto a baking sheet. Drizzle with olive oil and sprinkle with garlic powder and paprika. Turn the sweet potatoes over so the cut side is down. Bake uncovered for 50 minutes to 1 hour. Gently turn over and drizzle with honey. Return to oven and bake for another 30 minutes.

crunch topped sweet potato pie

5 sweet potatoes
1/2 cup sugar
1/2 cup fresh orange juice
1 egg
2 T. oil
1 tsp. vanilla extract
topping:
1/2 cup light brown sugar
1/2 cup sliced almonds, walnuts, or pecans
3 T. oil
1/3 cup gluten free flour or potato starch

Peel and slice sweet potatoes. Place in a steamer over boiling water and cook until tender, about 20 minutes. Cool. Place in a mixing bowl and mash slightly. Mix in the sugar, juice, egg, oil, and vanilla. Put the mixture in a greased 9-inch round dish. Combine topping ingredients and distribute over the potato mixture. Bake at 350 degrees F for 30-45 minutes, Serve at room temperature.

Spanish rice

1 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 T. oil
2 1/4 cups boiling water
1 cup raw rice
1-8 oz. tomato sauce
dash of salt

In a medium sized pot, Saute onion and peppers in oil until soft and slightly browned. Add rice and stir for 5 minutes. Pour in boiling water and tomato sauce. Stir. Cover pot and lower flame. Cook for 20-30 minutes until water is absorbed. Add salt and toss lightly.
For brown rice, cook 30-40 minutes.

Rice is easy to digest and is a good source of magnesium, potassium, and folate.

orange rice with raisins

1 tsp. olive oil
1 small onion, chopped
1 cup raw rice
1 cup orange juice
1 cup water
1/2 cup raisins
1/2 tsp. salt
1/2 tsp. pepper

Heat oil in a medium size frying pan. Add onion. Saute until tender. Add rice;stir well. Cook, stirring constantly, for 2 minutes. Add water, juice, and raisins. Bring to a boil,cover, reduce heat and simmer for 20 minutes until tender and liquid is absorbed. Add salt and pepper. Toss lightly.

chocolate mousse pie

8 oz. dark chocolate
8 eggs, separated
1/2 cup sugar
1/2 tsp. vanilla
pinch of salt

Melt chocolate. Separate eggs. Beat egg whites until stiff. Slowly add the sugar. In another bowl beat the yolks with the vanilla and salt. Mix in the chocolate. Fold the whites into the yolks. Pour 1/3 of the mixture into a greased 9-inch round pan. Bake at 350 F. for 20 minutes. Place the remaining batter in the refrigerator

. Cool the cake completely then pour the remaining batter on top. Freeze. Take it out of the freezer 10 minutes before serving.

sweet & tangy salmon

6 salmon fillets
salt & pepper
garlic powder
onion powder
2 T. oil
2 T. lemon juice
2 T apricot preserves
1 T. ketchup
1/2 tsp. gluten free soy sauce

Preheat oven to 400 degrees F. Rinse salmon and pat dry. Place salmon in a 9 x 13 pan.Season with spices. In a small bowl combine sauce ingredients. Spread over salmon. Bake 15 minutes uncovered.

Salmon (tuna) cakes

2 15-oz. cans skinless and boneless salmon or 1 can salmon + 2-3 cans tuna
1 lemon, squeezed
1/2 cup corn flake crumbs
1/2 cup lite mayonnaise
1 tsp. dijon mustard
1 tsp. parsley
1 tsp. onion powder
1/4 tsp. black pepper
 1/4 tsp. garlic powder
1/4 tsp. dried or 1/2 tsp. fresh dill

chickpea chocolate cake

1 15-oz. can chickpeas, rinsed and drained
12 oz. dark chocolate, melted
4 eggs
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. vanilla extract
pinch of salt

Preheat oven to 350 degrees F. Melt the chocolate in the microwave or over a double boiler. Using a blender or food processor, puree the chickpeas until smooth. Add the eggs and blend well. Add the remaining ingredients and blend well to combine. Add in the melted chocolate and blend until smooth. Pour batter into a greased 9-inch round pan and bake for 45-60 minutes.

almond thins

1 cup almond flour
1 egg white
1 T. olive oil
1/4 tsp. salt
1 T. sesame seeds

Place the egg white in a bowl and whip until frothy. Add in the almond flour, oil, salt, and sesame seeds. Mix until combined. Place dough between 2 pieces of parchment paper and roll it out to 1/4-inch thick. Score the dough with a pairing knife or pizza wheel into squares. Bake at 350 for 20-30 minutes.

apple blueberry crisp

3 large apples, peeled and thinly sliced
1 1/2 cups frozen or fresh blueberries
1/4 cup sugar
2 tsp. cornstarch
1 tsp. vanilla extract
1 tsp. cinnamon
half a lemon squeezed
Crisp:
3/4 cup gluten free flour
1/2 cup oats
1/2 cup light brown sugar
1/2 tsp. cinnamon
1/4 cup oil

Mix together the apples and blueberries with the sugar, cornstarch, vanilla, cinnamon, and lemon. Place in a deep 9-inch baking dish. Combine together the crisp ingredients and distribute over the fruit. Bake at 375 F for 45 minutes.