pumpkin cranberry muffins

2 cups gluten free baking flour
1/2 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1 cup pumpkin puree
1 egg
1/2 cup applesauce
1 cup almond milk
1 cup fresh or frozen cranberries

Preheat oven to 30 degrees F. Spray a muffin tin with oil or line with muffin liners. In a large bowl combine all the ingredients except cranberries and mix until combined. Fold in the cranberries. Scoop into the prepared muffin cups and bake for 25 minutes.

cornmeal-crusted zucchini fries

1 large zucchini
1 egg white+ 1 T. water
3/4 cup cornmeal
1/2 tsp. garlic power
1 tsp. salt

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, if desired. Cut the zucchini into fries. In a large plate scramble the egg white and water. In another plate combine the cornmeal and spices. Dip the zucchini fries into the egg wash and then cover them in the cornmeal. Place on the prepared baking sheet and spray with oil. Bake for 45 minutes.

cauliflower, sides, vegetables,

5 small carrots
5 small parsnips-large can be fibrous
1/2 tsp. dried thyme
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground pepper
3 T. olive oil

Preheat oven to 425 degrees F. Cut the carrots and parsnips into matchsticks fries. Place on a greased baking sheet, add the spices and oil; toss to coat. Bake 45 minutes to one hour until caramelized and tender.

roasted cauliflower and sunchoke

1 head cauliflower florets
2 sunchokes (Jerusalem artichokes)-cubed-skip if it causes GI distress.
oil
salt
1/2 tsp. cumin
1/8 tsp. cayenne pepper
1/4 tsp. dried thyme

Preheat oven to 400 F. Line a baking sheet with parchment paper. Combine the cauliflower and sunchokes with oil, salt and spices. Toss well. Bake for one hour, tossing occasionally, until crispy.

roasted veggie medley

2 zucchini
1 red onion
1 red bell pepper
1 yellow or orange bell pepper
2 sweet potatoes, peeled
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
olive oil

Preheat oven to 425 degrees F. Dice all the vegetables and place in a bowl. Add seasonings and oil; mix to coat well. Place on a cookie sheet and bake for 45-60 minutes.

This is a very versatile dish. Any vegetables would work, like carrots, parsnips, etc.

juicy chicken burgers

2-3 lb. ground chicken
1 T. olive oil
1 onion, diced
2 eggs, beaten
1 T, Dijon mustard
pepper to taste
1/4 tsp. dried thyme
1 1/2 tsp. parsley

Heat oil in a pan. Add the onion. Saute until lightly golden, about 5 minutes. Place the sauteed onions and the remaining oil in a bowl and add the remaining ingredients. Mix well. Heat the pan and add 1 spoonful of oil to fry the burgers. Drop spoonfuls of mixture into the hot pan and fry on both sides until golden brown.

spaghetti salad

1 package gluten free spaghetti
1 red bell pepper, diced
1/2 cup steamed broccoli
1/4 cup gluten free soy sauce
1/4 cup sugar
1 tsp. fresh ginger, grated
1/2 tsp. garlic powder
1 T. oil
1 T. toasted sesame seeds
1-2 T. light mayonnaise-optional


Cook spaghetti according to package directions. Place the soy sauce, sugar, ginger, garlic powder, and oil (and mayo if desired) in a bowl. Mix to combine. Add in the peppers, broccoli and spaghetti. Toss. Toast sesame seeds in a dry pan until fragrant, about 1-2 minutes. Sprinkle on top.

spaghetti squash cups

1 spaghetti squash, roasted
2 eggs
Sweet:
1/2 tsp. cinnamon
1/4 cup sugar
salt to taste
Savory:
1 onion, diced and sauteed

Preheat oven to 400 degrees F. Place cooked spaghetti squash flesh in a bowl and add the eggs. Add sweet or savory ingredients. Scoop into muffin tins and bake for 30-45 minutes, until golden.

corn cake fritters

1-15 oz. can corn, drained                                            
2 eggs
1/2 cup cornmeal
1/4-1/2 cup gluten free flour
salt and pepper
chopped parsley
chopped basil
1/2 tsp. baking soda
1 tsp. baking powder
1 T. almond milk

Mix together all ingredients in a bowl. Heat a pan over medium heat. Add a teaspoon of oil. Drop by spoonfuls and fry until golden brown on both sides.

quick sugar snap peas

1 bag frozen sugar snap peas, thawed
2 T. oil
2 garlic cloves, minced
1 red bell pepper, cut into strips
salt and pepper
2 tsp. sesame seeds
1 T. honey
1 tsp. gluten free soy sauce

Heat a pan over medium heat. Add the oil, garlic and pepper. Saute until garlic starts to golden, about a minute. Add the sugar snap peas, salt and pepper to taste. Saute for five minutes and add the remaining ingredients, Cook another few minutes. Serve hot.

sesame peas and peppers

1 tsp. oil
2 cloves garlic, crushed
1 red bell pepper, diced
1 1/2 cups peas, defrosted
1/4 tsp. lemon pepper spice

salt to taste
juice of half a lemon
1 T. sesame seeds

Heat oil in a pan. Saute garlic until fragrant, about 1 minute. Add the pepper and cook until it begins to soften, about 5 minutes. Stir in the peas and spices.Cook until peas are bright green and heated through. Add the lemon juice and sesame seeds. Stir together and serve immediately.

quick rice salad

1 1/2 cups cooked rice-any kind
1 stalk celery, diced
1 roasted red bell pepper,peeled and diced
parsley to taste
salt and pepper
1 T. oil
1 T. lemon juice

Combine all ingredients. Enjoy!

traditional potato latkes

6 potatoes or sweet potatoes, peeled
1 onion
1 tsp. salt
ground black pepper
2 eggs
oil for frying

Grate the potatoes and onion. Stir in the eggs and seasonings. Heat a pan with oil and fry heaping tablespoonfuls on both sides until golden brown or bake on a greased cookie sheet at 400 F until golden brown, turning halfway through. Drain on paper towels to sop up any extra grease.

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.

Adapted from Melissa De'Arabian

Twice baked sweet potatoes

4 medium sweet potatoes
2 T. oil
11/2 tsp. salt
1/2 tsp. cinnamon
dash of ginger powder
2 T maple syrup
sesame seeds

Preheat oven to 400 F. Wash sweet potatoes and slice in half lengthwise. Place on a baking sheet and bake for 30 minutes or until tender. Let cool a few minutes. Scoop out the flesh and place it in a bowl. Mash and add the oil, salt, cinnamon, ginger, and maple syrup. Mix to combine and divide it into the skins. Sprinkle sesame seeds on top. Bake for 10 minutes.

Roasted veggie baked ziti

1 red bell pepper, cut into strips
1 medium onion, sliced
2 medium zucchini, diced
salt, pepper, and olive oil
1/2 cup peas, thawed if frozen
1 pound gluten free brown rice ziti or penne
2-3 cups spicy marinara sauce
1 cup shredded mozzarella cheese
1/2 shredded cheddar cheese
2 T. butter, diced

Mix the pepper, onion, and zucchini with oil, salt, and pepper. Roast at 450 degrees F. for 15 minutes. Cook pasta according to package directions. Mix together the roasted vegetables, peas, pasta, sauce, and mozzarella cheese. Place into a 9 x 13 pan. Top with cheddar cheese and butter. Bake for 25 minutes, until cheese is golden.

Adapted from Giada De Laurentiis

Maple pear upside-down cake

3 T. oil
1/2 cup maple syrup
1/4 cup light brown sugar
4 pears, peeled and sliced
8 T. applesauce
1/2 cup sugar
1 tsp. vanilla extract
 2 eggs
1 1/2 cups gluten-free flour mix
1 1.2 tsp. baking powder
1/4 tsp. salt
1/2 cup almond milk

Preheat oven to 350 F. In a small pot over medium heat, Add the oil, maple syrup, and brown sugar, stirring until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and set aside to cool. Pour cooled mixture into a 9-inch pan and arrange pear slices in an overlapping circle on top. In a mixing bowl, combine the applesauce, sugar, and vanilla. Mix well. Add the eggs while mixing until smooth. Add the flour, baking powder and salt. Then the milk, mixing until a smooth batter forms. Pour it on top of the pears. Bake 50 minutes until top is golden brown. Let cake cool. Run a knife around the edge of the pan and flip the cake onto a plate.

soft oatmeal bars

6 oz. vanilla or plain yogurt
2 T. applesauce
5 T. milk
2 egg whites
2 tsp. vanilla extract
5 T. honey
1/2 cup gluten free flour mix
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/3 cup dried cranberries or other dried fruit

Preheat oven to 350 degrees F. In a mixing bowl, combine the wet ingredients. Add the dry ingredients and mix to combine. Fold in the dried fruit and spread mixture in a greased 9 x 13 pan. Bake for 20-30 minutes. Cool and cut into bars. Drizzle with maple icing if desired.
Maple icing:
1 cup confectioners sugar
1 T. maple syrup
2 T. water
Blend well.

Roasted green beans with mushrooms and peppers

1 lb. fresh green beans, rinsed and trimmed
1 red bell pepper, cut into strips
4 oz. button mushrooms, cleaned and quartered
salt and pepper to taste
2 T. oil
1 garlic clove, thinly sliced
1 T. fresh rosemary, chopped

Preheat oven to 400 degrees F. Toss all ingredients together and place on a baking sheet. Bake for 25 minutes.

Pineapple lemon ice pops

A refreshing treat on a hot day!



1 1/2 cups diced pineapple or a 20 oz. can of pineapple tidbits-juice reserved
2 T. pineapple juice- or reserved pineapple juice from the can
1 1/2 T. honey
juice from 1 lemon

Place all ingredients in the blender. Blend well until smooth. Pour into ice pop molds. Freeze.

Quick apple crumble

3 apples or pears (or both), peeled
1/4 cup orange juice
Crumbs:
3/4 cup gluten free flour or almond flour
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 cup oil

Peel and thinly slice apples and place in a 9-inch round pie pan. Squeeze or pour orange juice over it. Mix crumb ingredients in a bowl and distribute over the apples. Bake at 375 F for 45 minutes to one hour.

Lentil tuna salad

1-15 oz. can lentils, drained & rinsed
1-5 oz. can tuna, drain if packed in water
2 celery stalks, diced
1 tomato, diced
1 tsp. whole grain Dijon mustard
3 T. olive oil
1 T. lemon juice
salt and pepper
garlic powder
cumin
parsley


Mix all ingredients together. Add seasonings
to taste. Enjoy!

Butternut squash pie

1 cup gluten free graham cracker crumbs
2 tsp. oil
1 large butternut squash
2 eggs
1/3 cup honey
1/4 tsp. salt
1/2 tsp. cinnamon

Peel and cube the squash. Cook in boiling water until soft, about 20 minutes. Preheat oven to 375 degrees F. Mix the graham cracker crumbs and oil. Place in a pie pan and distribute evenly. Bake for 10 minutes. Drain the squash and let cool. Place the squash in a bowl and mash well or use a food processor. Add the remaining ingredients and stir well. Pour into the pie crust and bake for 45 minutes to 1 hour. Serve warm or cold.

Honey mustard potatoes

approx. 12 new potatoes
1 onion, diced
2 T. honey
2 T. oil
1 T. yellow mustard
1 tsp. salt
1/4 tsp. dried thyme
ground black pepper

Preheat oven to 375 F. Wash and cut potatoes in half or quarters. Mix the honey, oil, mustard. salt, thyme, and pepper in a bowl. Add the potatoes and onion. Mix well. Place on a baking sheet and bake for one hour, until desired golden color.

For more honey mustard flavor double the sauce.

chocolate oatmeal cookies

1/2 cup natural applesauce
1/2 cup light brown sugar
1 tsp. baking soda
2 egg whites
1 cup quick-cooking oats or oat flour
1/4 cup brown rice flour
1/4 cup potato starch
1 pkg. chocolate pudding mix
1/2 cup chocolate chips-optional

Preheat oven to 350 degrees F. In a medium bowl, combine the applesauce and brown sugar. Stir in the baking soda and then the egg whites. Add the oats, rice flour, potato starch, and pudding mix. Mix well to combine. Fold in the chocolate chips if desired. Scoop spoonfuls onto a cookie sheet and bake for 15 minutes.

chickpea burgers

1 15-oz can chickpeas, drained and rinsed
1 onion, diced
3 cloves garlic, chopped
1/2 tsp. dijon mustard
1 egg
2 T. ground almonds
1/4 tsp dried thyme
1/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. parsley

Saute the onion and garlic in a bit of olive oil until slightly browned. In a mixing bowl, mash the chickpeas, leaving small chunks for texture. Mix in the sauteed onion and garlic and remaining ingredients. Heat a pan with oil. Form burgers and fry on both sides until golden brown.

Immune-boosting salad

Romaine lettuce
1 bell pepper, diced
chickpeas, cooked
1 10 oz. container crimini (baby bella) mushrooms, sliced
2 sweet potatoes, peeled and cubed
2 zucchini, sliced
2 garlic cloves, minced
oil
salt and pepper
thyme

Dressing:

2 T. olive oil
juice of one lemon
1 tsp. honey
1 tsp. dijon mustard
salt and pepper

Preheat oven to 400 degrees F. Place the mushrooms, sweet potatoes, zucchini, and garlic on a cookie sheet. Add oil, salt and pepper and thyme. Toss. Bake for 35-45 minutes until tender and soft.

Place romaine lettuce, peppers, chickpeas, and cooked vegetables in a bowl. Combine the dressing ingredients and drizzle over salad.

This salad is like an empty canvas, you can add whatever you desire, like tomatoes, avocado, cashews, hearts of palm etc.

olive hummus

1 can chickpeas, drained and rinsed
20 olives, pitted
3 T. or more oil
fresh ground black pepper

Place ingredients in a food processor or blender and pulse until coarsely pureed.

Spiced Cauliflower

1 lb. cauliflower florets
2 1/2 T olive oil
1 tsp. paprika

1/2 tsp. cumin

1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. turmeric
1/4 tsp. dried thyme


Combine all ingredients together and place on a baking sheet. Bake at 425 degrees F. for 30-35 minutes.

Garlic flavored spaghetti squash

 1 spaghetti squash, cooked
4-5 garlic cloves, thinly sliced
1/4 cup  olive oil
1 large tomato, diced
salt and pepper to taste

Heat a skillet over medium-high heat. Add the oil and garlic. Let the garlic cook until lightly browned. about 2-3 minutes. Add the diced tomato and cook until the tomato begins to break down and thicken. Add the squash, stir, and cook until heated through, about 5-7 minutes.