No Bake Nut Butter Balls

1 cup nut butter
6 Tbs honey 
1/2 cup coconut flour 
dash salt
2 tsp vanilla extract
1/3 cup chocolate chips

In a bowl, combine the peanut butter, honey, coconut flour, salt, vanilla extract. Stir until uniformly combined. Stir in the chocolate chips. Roll into balls using your hands.

Refrigerate or freeze to harden.

Roasted Garbanzo Beans

Ingredients

2 cans garbanzo beans or about 4 cups cooked chickpeas from dried beans
2 tablespoons olive oil
2 cloves garlic, crushed
salt and pepper to taste

Directions

Preheat oven to 375 degrees.

Prepare the beans for roasting by draining and rinsing them, then letting them dry on a towel until most of the excess moisture is absorbed.

Mix together: oil, beans, 1-2 cloves of garlic crushed, salt and pepper to taste.

Spread on a baking sheet lined with parchment paper (optional). Roast the garbanzo beans in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there’s no crunch, keep baking).

Basic Gluten-Free Flour Mix

from: Allergen-Free Baker's Handbook

4 cups superfine brown rice flour (Authentic Foods superfine brown rice flour is suggested)
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)

1.  To measure flour, use a large spoon to scoop the flour into the measuring cup, then level it off with the back of a knife or straight edge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.

2.  Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.

Three Sisters Chicken Sausage Chili

Three Sisters Soup is a traditional Native American soup consisting of Beans, Squash and Corn. Here is my interpretation. Enjoy!

Ingredients
olive oil
6 boneless, skinless chicken thighs
½ pound pork, turkey or chicken sausage (look for something w/o MSG, corn syrup and nitrates if possible)
1 onion, chopped
 tsp of each of the following spices: cumin, ground coriander, paprika, basil, oregano
1 tsp to 1 T chili powder/ chipotle chili powder is delicious in this recipe (depending on your spice preference)
3 cloves of garlic, crushed
½ of a butternut squash , seeded, peeled and chopped into 1 inch cubes
1 cup corn (use fresh or frozen, non-GMO if possible)
2 cups stewed  tomatoes or (16 oz can)
3 cups veggie or chicken stock
water
1 ½ cup cooked black beans
1 ½ cup cooked pinto beans (or 1 can)
*you can use any kind of beans
(other optional veggies: chopped carrots, chopped zucchini, chopped potato or sweet potato…or whatever you have)

In a large pot, drizzle about 1 T olive oil. Add chicken, onion , sausage, spices and garlic. Cook on medium heat till meat is thoroughly cooked.  (about 10 minutes) After chicken is cooked break apart into smaller pieces or leave large (depending on your preference) Set aside meat.

2.     To thesame pan, Add : squash, corn, stewed tomatoes and any other veggies you are adding to the soup. Cook together on medium for (5-10 minutes)

3.       Add 3 cups (or more) veggie/chicken stock. Add beans. Add water if you want your soup more liquid otherwise just leave it. Bring it to a boil, then simmer.

4.       The longer you let the soup simmer, the more delicious it will be. You could make step one on the stove and then throw it all into a crock pot and just let it cook on low for the day.

5.       Just before eating adjust the seasoning, add more chili power if needed, salt or pepper.

6.       This soup would also be delicious with some fresh kale or spinach thrown in right before you are ready to eat.

Enjoy!

Granola Bites

I make them different every time, but here is the general idea.

Stir together in a large bowl: 2 cups rolled oats, 1 cup rice puffs,  1 cup mini choc chips (optional: you could use dried fruit instead) , 1 ½ cup shredded coconut, 2/3 cup flax seed (grind the seeds), ½ cup of seeds (I use a variety of seeds (sesame, sunflower, chia, pumpkin seeds…does not really matter what type)

Stir together in a smaller bowl: 1/4 cup honey or maple syrup, 1 ripe banana (mashed) and 1 1/2  cups or more nut butter (peanut butter/tahini/sunflower butter), 2 tsp vanilla, 2 tsp cinnamon

Stir all together and shape into balls, place on cookie sheet, chill . . .or press onto cookie sheet to make bars, chill in the freezer or refrigerator

Might need to add more honey/syrup and/or nut butter if the balls won't hold shape

***optional additions:

·         food process ½ cup whole, pitted dates and ½ cup walnuts, pecans or almonds

·         2 T cocoa powder

·         Raisins, crasins or any chopped dried fruit

·         Other spices: cloves, nutmeg, allspice

·         ½ cup pumpkin puree

·         For lower sugar, just leave out sweetner…you might need more nut butter to hold it together

Always just add more nut butter is the mixture is not sticky enough to hold

Asian Slaw

Ingredients

(dressing)

4 T rice vinegar

2 T soy sauce or coconut aminos

1 T fresh lime juice

2 t freshly grated ginger

2 t sesame oil

1 clove garlic, crushed

1 t raw honey

1 t fish sauce (optional)

2/3 cup olive oil

2 t flax oil (optional)

dash of salt

(slaw)

1/2 head of large head of green cabbage, shredded in food processor

2 carrots, shredded in food processor

4 green onions, thinly sliced

1/2 cup fresh cilanro, chopped

1/2 cup broccoli, chopped

1/3 cup cashews, halves or chopped

Mix dressing ingredients together.

Prepare slaw ingredients and mix together in a large bowl. Pour desired about of dressing over and mix together. (You may only use 1/2 of the dressing. If so, save it for salads during the week.)

Chili Lime Breakfast Hash

Ingredients
2 medium sweet potatoes, cleaned and cubed
2 medium/small red potatoes, cleaned and cubed
2 medium/small yellow potatoes, cleaned and cubed
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño (more or less depending on spice preference)
1 clove garlic, peeled
Juice of 2 limes
*Choose one or a combination of the following protein options*1 1/2  cups cooked black beans, drained 
*8-12 scrambled eggs
*1/2 pound chorizo (or use ground beef with chorizo seasoning)
1/2  large red onion, chopped
1 red, green or yellow bell pepper, seeded and finely diced (or a combination of peppers)
1 cup chopped fresh cilantro. (plus some for garnish)
2 green onions, thinly sliced
1 avocado, peeled, pitted and chopped
1-2 handfuls of spinach, roughly chopped
Directions
1. Heat oven to 400 degrees. Put potatoes onto two baking sheets, drizzle with 1 to 2 tablespoons oil, toss to coat and spread out. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 35- 40 minutes. Remove from oven; keep on pan until ready to mix with dressing. 
2. Put chilies in a blender or mini food processor along with garlic, lime juice, 1 cup cilantro, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm potatoes in a large bowl with protein choice (beans, scrambled eggs or chorizo), red onion, bell peppers, green onions, avocado, spinach and a handful of chopped cilantro; toss with dressing. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day and serve as a cold salad (the cold salad option is good when you use the black beans!)
Optional: This is also great if you make it like a breakfast skillet. Complete the recipe and then fry and egg and serve on the top. I love it with the yolk just a little bit runny, but that is not for everyone.