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.

Gluten free sandwich bread

I tasted this one and its really good!!! And, it's ingredients that I can actually find!

1 C warm water
2 tsp instant yeast
2 T sugar (or honey)
1 1/4 C brown rice flour
1/2 C ground flax
1/2 C potato starch
1/4 C tapioca starch
1/4 C nonfat milk powder
2 1/2 tsp xanthan gum
1 1/4 tsp salt
2 tsp apple cider vinegar
2 T vegetable oil
2 eggs
2 egg whites

1. Combine warm water, yeast, and sugar.  Stir and set aside for 5 minutes.
2.  Add other wet ingredients
3. combine dry ingredients until well blended.  Add to yeast mixture.
4. With mixer on lowest speed, slowly mix, scraping bottom and sides of bowl with rubber spatula.  Turn up mixer to medium speed and mix for 4 minutes..
5.  Spoon mixture into prepared bread pan or mini loaf pans.  Let rise, uncovered, in a warm, draft free place for 30-40 mins, or until dough has risen to the top of the pan.
6. Meanwhile, preheat oven to 350.  Bake for 35-40 mins or until loaf sounds hollow when tapped.
7.  Bake 12 minutes for 11 mini loaves.

GF High Protein Pumpkin Pancakes

source: Super Healthy Kids

Serves 4

1/2 cup cottage cheese 

1/2 cup pumpkin puree 

3/4 cup dry gluten free oats 

2 eggs 

1 tbs canola oil 

1 tsp pumpkin pie spice 

1 tsp vanilla

Blend all ingredients in blender until well mixed.  If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.  Pour onto greased griddle by tablespoon for kiddie sized pancakes or by 1/8 cup for adult sized pancakes.  Make sure you cook these long enough that the center gets mostly cooked (about 3-4 minutes each side).  Top with real maple syrup.

Butternut Squash Chili

2 red bell peppers

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 teaspoons ground cumin

1/2 teaspoon crushed red pepper

1 teaspoon paprika

1/2 teaspoon salt

4 garlic cloves, finely chopped

2 cups vegetable broth

2 cups cubed peeled butternut squash (1/2 inch cubes)

2 (15 ounce) cans tomatoes, undrained OR 2 cups diced fresh tomatoes

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can cannelloni beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

fresh ground pepper

Optional garnishes:

1/2 cup thinly sliced green onions

1/2 cup shredded cheddar cheese

1 avocado, diced

1 small bunch cilantro, chopped

Directions:

Preheat broiler.  Broil bell peppers on a foil lined baking sheet for 20 minutes, or until blackened.  Remove peppers and seal them in a ziplock plastic bag.  Let rest 15 minutes then cut in half lengthwise, discard stem and seeds.  Peel and chop peppers.

Heat a stockpot or dutch oven over medium heat.  Add oil to pan and cook onion for 15 minutes, stirring occasionally.  Add cumin, red pepper, paprika, salt and garlic.  Cook another 2 minutes, stirring.  Add bell peppers, vegetable broth, squash and tomatoes.  Bring to a simmer and cook 20 minutes, stirring occasionally.  Add beans and simmer another 20-30 minutes while the soup thickens, stirring occasionally.  Season with fresh ground pepper, to taste.  Makes 6 servings.

Gluten Free Flour Tortillas

 

2 C gluten free all-purpose flour blend of choice (I just use rice flour)

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.  

Gluten Free Healthy Brownie Bites

Brownie Bites:

 

2 C raw walnuts or almonds

2 Tbs ground flax or chia

1/4 tsp salt

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

Pulse the above dry ingrdients in food processor.

 

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)

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)
Pepper
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.

{Flourless} Fudge Chocolate Chip Cookies

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

Ingredients

• 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

How-To

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

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.

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

Directions:

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.

PG-13 "Sugar" cookies

I was looking at a super fun blog called Howdoesshe.com

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.

From melskitchencafe.com
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

Ingredients:

-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.

Feast

recipe found at fitnessista.com