Wednesday, December 2, 2015

Thanksgiving Quinoa


2 T olive oil or coconut oil
1 red or yellow onion, chopped
2 garlic cloves, minced
1/2 cup fresh cranberries
1 tsp chili powder
1 tsp curry powder
1 pound butternut squash, pumpkin or sweet potatoes, cubed
1 1/2 cups quinoa
1/2 cup pistachios, shelled
1/4 cup craisins
salt and pepper taste
1/8 t nutmeg

1.  Place diced squash on a baking sheet, drizzle with oil and roast at 400 degrees for about 30 minutes (till tender).
2.  Heat oil in a large saucepan over medium heat. Add onion. Cook till onions are tender. Add garlic,  fresh cranberries, chili powder and curry. Add quinoa, half of pistachios, salt, pepper and nutmeg. Stir together and cook for about 5 minutes. Add 3 cups water, stir, bring to boil, then reduce heat to low. Cook about 15-20 minutes till quinoa is fluffy and all moisture is absorbed. Add remaining pistachios and craisins. Garnish with fresh flat leave parsley if desired.

Monday, September 21, 2015

Favorite Pumpkin Pie

1 pie crust (store bought or homemade)
2 cups pumpkin puree (fresh or canned)
12 oz can of coconut milk
2 eggs
1/4 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
3/4 cup cane juice crystals or other sweetener

Mix all ingredients together. Pour into pie crust. (If you have extra filling pour into custard cups to bake).

Bake at 425 degrees for 15 minutes. Then turn oven down to 350 degrees and bake for an additional 40-50 minutes till a knife comes out clean when inserted in the middle.

Saturday, February 14, 2015

Roasted Chickpeas

Delicious and easy snack!

1 can of chickpeas, drained or about 1 1/2 cups cooked chickpeas
1 T coconut oil, melted
salt and favorite seasoning

preheat oven to 400 degrees.
Place chickpeas on a baking sheet, dry chickpeas with a paper towel, napkin or cloth
Drizzle with oil, then bake for 30-40 minutes till crispy
Once crispy sprinkle with sea salt and desired seasoning (ie: curry, garlic salt, garam masala, cinnamon sugar, ect...)


Friday, January 9, 2015

Polenta Cornbread

1 cup gluten-free flour blend (such as Bob's Red Mill)
1 cup polenta (corn grits or very coarse corn meal)
2 T cane juice crystals or sucanut
2 1/2 t baking powder 

1 t celtic sea salt
2 eggs
1 cup almond milk or water
1/4 cup coconut oil melted or room temperature

1. Mix dry ingredients. Then add wet ingredients and mix till batter is moistened.

2. Pour into greased 8-inch square or round pan.
3.  Bake at 400 degrees for 20-25 minutes till lightly browned and baked through.

Optional: add 1/2 cup shre
dded cheese, or 1/2 cup crumbled feta and 1 T fresh dill