Quinoa Pizza Crust

Ingredients:

1 cup quinoa

1 tsp. salt

½ tsp. garlic salt

1 tsp. rosemary*

1 tsp. thyme*

½ cup water

¼ cup grapeseed oil or olive oil

*(You can season your crust however you like. Basil also makes a great crust.)

 

Directions:

Put quinoa in a large bowl and add water until the quinoa is covered. Soak anywhere from 3-8 hours. Once you are finished soaking your quinoa preheat your oven to 450. Drain the excess water (if any) out of your quinoa. Add all ingredients except the oil to your food processor (quinoa, salt, rosemary, thyme, and water) and blend until smooth. In a medium to large skillet coat the bottom with the ¼ cup of oil (The skillet will help make your pizza crust round). Add in your pizza crust batter and smooth it out so it reaches the edges of your skillet. Bake your batter at 450 for 10 minutes. After 10 minutes, flip pizza dough and bake another 10 minutes.

Remove skillet from oven. Add your desired toppings, return pizza to oven, and bake for approximately 5-7 minutes or until your cheese is melted.

Pumpkin Cinnamon Cheesecake

Pumpkin Cinnamon Cheesecake

Ingredients:
1 medium pie pumpkin, acorn squash or butternut squash (2 Cups cooked)
1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
½ cup agave nectar
1 tablespoon  vanilla extract
1 tablespoon lemon juice
1 tablespoon cinnamon
¼ teaspoon sea salt

 

Preheat oven to 350. Fill the bottom of a baking dish with about 1/4 inches of water. Cut the pumpkin in half and remove the seeds. Place face down in the baking dish and roast for 45-55 minutes until the pumpkin is soft. Allow the pumpkin to cool and scrap the flesh into a bowl. Measure out 2 cups. In a food processor,  combine the 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave nectar, vanilla, and lemon juice and process until smooth, about 1-2 minutes. Next add the cinnamon and salt, make sure to mix in well. Pour the batter into a 9-inch tart pan and bake at 350° for 45-50 minutes, until firm. Remove from oven let cool and enjoy.

Serves 8

Pumpkin-Applesauce Bundt Cake

Pumpkin-Applesauce Bundt Cake

Ingredients:

2 cups sugar
2 cups pumpkin
1 cup applesauce
1/2 cup canola oil
4 eggs
2 cups gluten-free rice flour mix
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon

Preheat oven to 350°F. In a large bowl beat the eggs till fluffy. Next blend in the sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Do not over mix!  Finally, add in all the dry ingredients, one at a time, while blending together. Pour the batter into a greased, large bundt pan and bake for 1 hour. Check the bundt with a toothpick to make sure it’s done and enjoy!

Servings Size: 12

 

Calories 255.7

Fat 10.7 g

Saturated Fat 1.2 g

Cholesterol 62.0 mg

Sodium 389.3 mg

Carbohydrate 39.4 g

Dietary Fiber 0.5 g

Sugars 33.6 g

Protein 2.3 g

Candy Apples

Candy Apples

Ingredients:

6 medium Red Delicious apples
6 wooden pop-sickle sticks
3 cups sugar
2/3 cup light corn syrup
2/3 cup water
1 teaspoon vinegar
6 -8 drops red food coloring

Wash and dry apples and remove the stems. Insert the wooden sticks into the stem end of each apple then set aside. Next combine sugar, corn syrup, water, and vinegar in a heavy saucepan and mix well. Cook over medium heat until mixture reaches 295 degrees on a candy thermometer, stirring occasionally. Once the mixture reaches 295 degrees remove the pan from heat and stir in the food coloring. Quickly dip apples into the mixture (allow excess to drip off) and place the apples on a buttered baking sheet to cool. Once cooled enjoy!

Fig-Date Balls

Fig-Date Balls

MAKES 36 TO 40 BALLS

These mini-treats deliver protein and fiber in every bite. Enjoy them without guilt. Vary the flavor and texture with additional ingredients and spices to suit your palate and dietary needs. For an adult-style treat, replace the hot water with an equal amount of hot rum.

2 cups pitted dates
6 dried figs, stems removed
½ cup ground pepitas*
2 tablespoons unsweetened cocoa powder, optional
1 tablespoon coconut oil
2 tablespoons hot water, more if needed
1 pinch salt
-Unsweetened coconut flakes, for rolling balls, optional
-Cocoa powder, for rolling balls, optional

1. Place dates, figs, ground pepitas, cocoa powder (if desired), coconut oil, hot water and salt into the bowl of a food processor fitted with a knife blade.

2. Pulse until mixture is well combined and comes together in a ball. If necessary, add an additional tablespoon of water, 1 teaspoon at a time.

3. Spread coconut flakes and/or cocoa powder on a plate or a piece of waxed paper.

4. Using 2 teaspoons, form date-fig mixture into small (walnut-size) pieces and drop them into the coconut and/or cocoa powder, if using. Roll coated pieces between your hands to form into balls. Enjoy at room temperature or refrigerate for firmer texture.

Nutrition Per Date Ball:

Calories – 44

Fat – 1g

Sodium – 3mg

Carbohydrates – 8g

Fiber – 1g

Sugar – 1g

protein – 1g

*Pepitas – these are shelled raw pumpkin seeds. Process them in a food processor, blender or a clean coffee grinder until finely ground.

Recipe from Living Without Magazine

Blueberry Gummies

Blueberry Gummies

MAKES 36 TO 42 SQUARES

Gelatin is a fantastic food-as-medicine ingredient for healing the structures and tissues of the body and aiding in detoxification. These gummy snacks are fun to eat and good for you. For sour gummies, omit the honey and add 1/3 cup organic lemon juice to the blueberries before heating. For flavor variation, substitute other berries for the blueberries.

1 cup organic blueberries, fresh or frozen
2 tablespoons unsweetened apple juice, grape juice or water
4 tablespoons unflavored gelatin
-Honey or agave syrup, to taste, optional

1. Place blueberries and juice in a heavy saucepan and warm over medium heat. Stir and allow to cook until the liquid is steaming and the blueberries are plump.

2. Place berry mixture into a high-speed blender or food processor and blend until smooth. Remove the lid and allow the mixture to cool slightly.

3. Add gelatin and blend again until smooth.

4. Pour mixture into a 9×9-inch glass dish (or silicone candy mold, if desired) and refrigerate 30 to 60 minutes. Unmold or cut into squares or strips. Alternatively, use small cookie cutters to cut into fun shapes.

Nutrition Per Gummie:

Calories: 5

Fat: 0

Carbohydrates: 1

Sugar: 0

Protein: 1

TIP Silicone candy molds are available at your local craft store.

Recipe from Living Without Magazine

Taco Seasoning

Taco Seasoning

Ingredients:

2 Tbsp. chili powder
1-1/2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. oregano
1/4 tsp. crushed red pepper
1/4 tsp. salt

Mix all ingredients together. Use 1 to 2 tablespoons of taco seasoning mixture per pound of meat, or to your taste.  Add 1/8 to 1/4 cup water to seasoning and meat. Let simmer for a couple minutes and serve.

Place leftover taco seasoning mixture in an airtight container to store.

(No)Chicken Soup

Ingredients:

3 medium carrots, peeled and diced
3 medium stalks of celery, diced
4 scallions, minced, white and green parts
1/2 handful fresh parsley, minced, or 1 tablespoon, dried
2 cloves garlic, minced
1 tsp white pepper
1/2 block extra firm tofu, diced
1 1/2 cup small Gluten free noodles (or you can crush up GF spaghetti noodles – My favorite are the “Tinkyada” brand available at most grocery stores)
8 cups water
3 tablespoons nutritional GF yeast (i use Brewer’s Yeast)
1 tsp brown sugar
2 tablespoons sea salt, or to taste
2 tablespoons olive oil
1/2 cup frozen peas

Heat your oil in a soup pot and saute carrots and celery until carrots soften a bit, about 6 minutes. Add scallions and garlic, cook two minutes more. Add water, salt, garlic, herbs, nutritional yeast, sugar and pepper – simmer 4 minutes until the yeast has completely dissolved and mellowed. Add your tofu and noodles and cook 4-6 minutes if eating immediately, 2 if making ahead (let the noodles finish cooking in the pot on the stove on their own – it’s easy to turn them to mush if you aren’t careful!). Add the peas at the end

makes 8 – 10 servings