Saturday, August 13, 2011

Potato Lasagna

I was asking my friend Shannon if she had any good recipes for using all the zucchini I have growing like crazy in my backyard and she told me about this one. You can use either broccoli or zucchini. We made it this week and the kids ate the entire pan! I had to hide some for Jacob. It was soooo good and with the alfredo sauce I found it was also gluten free!

Potato Lasagna
1 jar Alfredo sauce (I used Classico roasted red pepper) or 2 cans cream of chicken soup (not gluten free)
1 cup milk or sour cream
3 large potatoes, sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
Salt (I prefer garlic salt)
1-1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed (or two zucchini grated with large grate)
2 cups shredded Colby Jack cheese
Preheat oven to 400. Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the colby jack. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining colby jack and Parmesan cheese. Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 degrees for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Tuesday, August 2, 2011

{Flourless} Fudge Chocolate Chip Cookies

found on Keep it Sweet adapted from Recipe Girl and Chocolate and carrots

  • 3 cups powdered sugar
  • 2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
  • 1/8 tsp. salt
  • 2 to 4 large egg whites, at room temperature
  • 1 Tbsp. pure vanilla extract
  • 1 1/2 cups 60% cacao chocolate chips
  1. Preheat the oven to 350°F.
  2. Set aside two baking sheets with silpat mats or parchment paper sprayed with cooking spray.
  3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
  4. Whisk in the vanilla and egg whites starting with just two.
  5. Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.
  6. Stir in the chocolate chips.
  7. Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
  8. Bake for 12-14 minutes, until the tops are glossy and lightly cracked. 
  9. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
    Yield: 30 cookies

Saturday, May 28, 2011

Quinoa Burgers

1 C quinoa
2 C water

Cook just like rice. When it comes to a boil, reduce heat to low and cover. Simmer about 15 mins or until all water is absorbed.

3/4 C shredded cheese (any cheese that you like, we use sharp cheddar)
1/2 C cottage cheese
1 Med. carrot shredded fine
3 eggs
3 T flour (I use rice flour for the gluten free version)
2 green onion finely chopped
1/2 tsp splenda or sugar
1/4 tsp pepper
1 tsp. cumin
1/8 tsp salt
1/8 tsp garlic powder

Combine all ingredients and add cooked quinoa. Heat a skillet and add olive oil. Pour some of the mixture like a pancake if the mixture is thin or form into patties just like a hamburger if your mixture is less moist (depends on the cottage cheese, sometimes mine are too wet to form into patties- in this case I just pour it in like batter- they turn out the same either way). Fry in olive oil flipping half way through until the burgers are browned and crispy on the outside and firm.

We eat these with a little light sour cream mixed with bbq sauce, they are soooo yummy! Even my super picky Addison liked them.

Gluten Free Chocolate Chip Cookies

1 C butter
3/4 C sugar
3/4 C brown sugar
2 eggs
1 tsp vanilla (make sure it's gluten free or clear)
1/2 C coconut flour
1 C brown rice flour
1 C white rice flour
(or you can use 2 1/2 C rice flour instead of all the different kinds, we just like it best with all 3)
1 tsp. baking soda
2 tsp xanthan gum
1 tsp. salt
1 bag chocolate chips

Make just like a regular cookie- cream butter and sugar first then add eggs. Add rest of ingredients. Bake 350 for 10-12 mins.

Ethan actually requested these for his birthday treat at school because they "taste better than regular ones" so all you gluten-eaters will love them too, I promise!

Gluten Free rolls/popovers

4 T. shortening
3 T. Honey
2 eggs
1 T. yeast
1 C sour cream
1/2 C potato starch or flour
1 C cornstarch
1/2 tsp. baking soda
1 T baking powder
2 tsp. xantham gum
3/4 tsp. salt
3/4 tsp. vinegar

Preheat oven to 350. Combine all ingredients.
Mix well to remove all lumps. The dough will be quite wet. Scoop into greased muffin tin. Bake 18-20 mins. or until golden on top and toothpick inserted in center comes out clean.

Thursday, May 5, 2011

Quinoa and Black Bean Salad

For the salad:

1 C uncooked quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped ( I usually use about 3 chopped tomatoes instead but both ways are awesome)
1/4 C fresh cilantro, finely chopped
2 green onions chopped
1 C fresh corn
1 small avocado, chopped into 1 in. pieces

For the Dressing:

4-5 tbs. of fresh lime juice (juice from two limes)
1/2 tsp kosher salt, or to taste
1/2 tsp. freshly ground pepper
1 garlic clove, minced
1/4 C fresh cilantro, finely chopped
1/2 C extra virgin olive oil
1/2 tsp ground cumin, or more to taste

1. cook 1 cup quinoa in two cups of water (just like you would cook rice) usually about 15 mins, covered until all water is absorbed.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 mins. Fluff with a fork. Add the beans and vegetables and toss well

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.

I actually like this salad hot but it is really good cold too.

Saturday, February 12, 2011

PG-13 "Sugar" cookies

I was looking at a super fun blog called

and I saw these hilarious cookies. If you want to spice up your Valentines evening, well here you go! So funny!! Here is a yummy recipe if you are in the market.

White Velvet Sugar Cookies

2 cups butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 ¾ cups flour

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don’t worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.

Best protein pancakes!

Yield 1-2 pancakes


-1.5 scoops vanilla Sun Warrior protein (if you aren’t a Sun Warrior, use 1.5 servings of your favorite vanilla protein)

-1 egg white

-1/4 C almond milk

-2 T Bob’s Red Mill Gluten-free Baking Mix (can substitute with whole-grain flour of choice)

-3/4 t baking powder

-1/2 t cinnamon

-pinch nutmeg

-pinch sea salt

-1/2 t vanilla

-Stevia (optional) to taste

Heat a skillet to medium heat.

While the pan is heating up, in a small bowl, combine the protein powder, baking mix, baking powder, cinnamon, nutmeg, Stevia, sea salt and whisk to remove any lumps.

Whisk in the egg white, almond milk and vanilla.

Cook the pancake(s) for 2-3 minutes on each side, until golden brown.


recipe found at

Friday, January 28, 2011

No egg cookie dough, YUM!

This is a super delish recipe (so i am told)that was a hit for FHE. I'm thinkin sunday repeat sometime for sure! I dipped some of them in chocolate, yum! I'm thinkin' big chunks of this in ice cream would be oh so good! I found the recipe at this cute blog
If you're into cookie dough, try it for sure!!

protein bars


1 Cup Natural Peanut Butter
3 Tablespoons Honey, or to taste
1 1/2 cups Chocolate Whey Protein Powder
1 Cup Uncooked Oats
2-5 Tablespoons water
(optional) 1 Tablespoon of unsweetened cocoa


Mix the peanut butter and honey in a bowl,microwave for 30 seconds. Add the rest of ingredients and mix together. Mixture should be crumbly and slightly moist.

Press (hard) into a 9x9 tray and refrigerate for 20 minutes. Cut into 12 equal bars.


Number of Servings: 12

found at this website