Pumpkin Chocolate chip protein cookies 1 c. pumpkin 2. tsp. cinnamon 1/2 c. coconut oil 1/2 c. honey (or 1 c. sugar) 1 tsp. baking soda 2 tsp. baking powder 1 tsp. vanilla 1/2 tsp. salt 2 c. flour 1 tsp. milk 1 scoop protein powder 1 egg bake 350 degrees for about 11-13 minutes

Dijon cream sauce over Chicken

1/2 cup chicken broth 3 Tbsp dijon mustard 1/3 cup cream cheese, softened 2 Tbsp pesto 1 tsp minced garlic Mix all together and pour over 4-5 chicken breasts in a 9x13 pan. Bake at 375 for 45 min or to your liking

Warm apple cake

3/4 C honey

1/4 C butter

1 egg

3 medium apples shredded

1 C millet flour

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

Grease 8x8 pan. Bake 30-35 mins at 350

can be served with this sauce: (I haven't tried it because of the cornstarch but everyone says it was good)

1/2 C honey

1/4 tsp cinnamon

1/4 tsp nutmeg

1 1/2 T cornstarch

mix ingredients together in a saucepan.  Add 1 cup boiling water.  Cook 5 mins.  Add 2 1/2 T butter and 1 tsp vanilla  Let cool a bit and serve over warm cake

Brownie Bites

2 C raw walnuts

2 Tbs ground flax or chia

1/4 tsp salt

1/2 cup Hershey's Cocoa (or Katrina uses raw cacao powder)

Mix the above dry ingrdients.

 

1 C raisins or dates

1/4 C agave or honey

1/2 C water

1 tsp. vanilla

Process above ingredients in blender then add to dry ingredients.  Form dough into small balls, then roll in crushed nuts, coconut or powdered sugar.  Place in freezer until solid.  (I keep them in the freezer)

Rice Flour Tortillas

2 C gluten free all-purpose flour blend of choice

1 tsp xanthan gum

1 1/2 tsp baking powder

1 tsp kosher salt

4 tsp vegetable oil

1/2 to 1 C warm water

Mix dry ingredients; add oil and stir to combine.  Pour warm water in a slow, steady stream, adding in increments and stirring to combine.  Divide into six pieces.  Roll out and cook on each side for 45 seconds.  Good luck!

Balsamic Glazed Pork

1 (2 pound) boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 C water

Glaze:
1/2 C brown sugar
1 T cornstarch
1/4 C balsamic vinegar
1/2 C water
2 T soy sauce

Combine sage, salt, pepper and garlic.  Rub over roast.  Place in slow cooker with 1/2  C water.  Cook on low for 6-8 hours.  About 1 hour before roast is done, combine ingredients for glaze in small saucepan.  Heat and stir until mixture thickens.  Brush roast with glaze 2 or 3 times during the last hour of cooking.  Serve with remaining sauce on the side.

Broccoli-Quinoa Casserole

1 C. Sour Cream (or progresso makes a gluten free cream of mushroom soup that you can use instead)
1/3 C reduced fat mayo
2 T milk
1 1/4 C shredded cheese
1/2 tsp splenda or sugar
1/4 tsp pepper
2 C cooked broccoli
1 1/2 C cooked quinoa
freshly grated parmesan cheese

To cook Quinoa:
 3/4 C quinoa
1 1/2 C water
1/4 tsp salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.,  Cook for 18-20 mins, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 and coat a shallow 8x8 casserole dish with cooking spray.

In a large bowl combine the sour cream, mayo, milk, cheese, splenda, and pepper until well mixed.  Stir in the cooked quinoa and broccoli.  Spoon mixture into casserole dish.  Sprinkle with parmesan cheese and bake for 30-35 mins. or until bubbly on the edges and golden.  Add chicken to make a meal.