I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Wednesday, January 27, 2016

Snack Ideas

Peanut butter and celery
crackers and cheese
chops and salsa
popcorn
goldfish
fruit
carrots and hummus
granola bar
dried fruit
nuts
trail mix
applesauce
frozen grapes
dill pickle
dill pickle dip
roasted chickpeas
chocolate covered frozen bananas
pb&J
nuts
bananas with pb
apoles with pb
rice cake


Sunday, September 13, 2015

Gluten Free Fried Zucchini with Vegan Sirachi Ranch Dip



1-2 large zucchini, sliced approximately 1/4-1/2" thick.  I cut mine in a C shape.  You could also cut wedges
1 c. gluten free bread crumbs (make your own from left over stale gluten free bread)
1 c. non dairy milk (we use trader joe's dairy free coconut milk)
1/2 T. egg replacer
1/2 t. himalayan salt
2 T. dried basil
1/2 t. garlic powder
Oil for frying

Add oil to skillet and heat on med/high.
Mix the bread crumbs with the salt, basil and garlic powder.  set aside in a separate bowl.
Mix the non dairy milk with the milk replacer and set aside in a separate bowl.
dip each zucchini piece in the milk mixture and then pat to cover in the bread mixture.
place each zucchini in pan and cook until golden brown.

Serve with Sirachi ranch dressing

Monday, September 7, 2015

CORN POTATO CORN CHOWDER



1 T. Coconut Oil
2T. Nutritional yeast
1 Onion, chopped
1 bell pepper, chopped
Himalayan pink salt and black pepper
3 T. minced garlic
2 T. Gluten free flour
4 c. veggie broth
4  peeled, finely diced potato
1 1/2 c. shredded carrots
16 oz. frozen organic corn
2 c. Non dairy milk
4 T. chopped fresh cilantro
pinch of cayenne
1 can green chili's
*if corn is not sweet, add 2T. favorite sweetener, organic sugar, honey, stevia or agave.
pinch smoked paprika

Melt coconut oil over med high heat.  add the onions, green peppers, garlic, salt and pepper, potatoes and carrots.  Cook until softened about 10 min.  Sprinkle flour mix into the veggies and stir.  Add broth, cover and bring a boil. Lower the heat to simmer and simmer for 10 min.  Place veggies in a vitamix and blend until smooth.  Add non dairy milk to blender and mix well.  Return to pot and add nutritional yeast, corn, cilantro, green chilis, paprika, cayenne and sweetener if using.  Simmer on low, stirring constantly until heated through. ladle into bowls and serve garnished with chopped cilantro.

Serves 8



Dr. Christopher Hashimoto Protocol



For 2 Weeks:
5 - 5x a day Immuncalm or Astragulus Extract and Marshmellow extract (this helps calm the immune system)
5- 5x a day BFC capsules or BFC ointment rubbed on thyroid (Helps repair damage to the thyroid)
2-3x a day thyroid maintenance capsules with meals

After 2 weeks take the following:
2 - 3x a day immuncalm or astragulas extract and marshmellow extract
2 - 3x a day BFC capsules or BFC ointment rubbed on thyroid
2 - 3x a day thyroid maintenance capsules with meals.
**always taking these for 6 days and the 7th day off.

Maintain a mucousless diet (no dairy, processed foods)

additional:
apricot seeds 6-30 per day
Frankinscense added to BFC for thyroid
Apple Cider vinegar and honey (for digestion)
Molasses 1T. 3x a day for Iron
Wheat germ oil 1T. 3x a day
Cayenne 1t. 3x a day.

3 parts mullien, 1 part lobelia leave on all night, 6 nights a week until relief is made) for goiters
1 c. 2-3x a day of mullein and lobelia tea
Glandular formula & wet compress on thyroid, wrap with plastic wrap & strips of cotton wrapped around.  wear 24 hours a day.

Tuesday, July 21, 2015

Super Easy No Bake Granola Bars

A great sweet healthy treat, my kids LOVE these!  They are also perfect to add to your food storage ingredients.

2 1/2 c. Rice krispies
2 c. quick cooking oats
6 T. Flax meal, hemp seed or other ground seeds or wheat germ (for added protein)
1/2 c. dried fruit (cherries, blueberries, strawberries, cranberries, raisins, whatever you like)
1/2 c. chopped nuts (almonds, walnuts, peanuts, pistachios, whatever you like)
1/2 c. sweetener, liquid (brown rice syrup, honey, maple syrup, molasses) I like brown rice syrup it gives it a caramel taste and texture.
4 T. sucanate or dark brown sugar
2/3 c. nut butter (almond, cashew, soynut, peanut or whatever you like) I like almond butter it has a deeper flavor and taste then peanut butter.
2 t. vanilla extract
1 t. ground cinnamon

mix the rice krispies, quick oats, flaxseed meal (or other), dried fruit and nuts in a large bowl.

Over med high heat bring liquid sweetener of choice and brown sugar or sucanat to a boil, stir constantly.  Remove from heat, and stir in nut butter and vanilla until blended.

Pour warm nut butter mixture over cereal mixture and stir until coated.  Press mixture firmly into a 9x13 pan that has been lightly oiled.  Let cool in pan.  cut into 24 bars, wrap in saran wrap and store in the refrigerator for up to 1 week.

There are other variations you can make up your own favorites:

GERMAN CHOCOLATE BAR: Add chocolate chips or carob chips, with coconut flakes

CHERRY CHOCOLATE BAR: Add Chocolate chips or carob chips with dried cherries.

PEANUT BUTTER BAR: Add roasted peanuts with peanut butter and use honey as sweetener.

CHERRY ALMOND: Add dried cherries, almond butter and chopped almonds and use almond extract in place of vanilla, if you like.

APPLE PIE: Add chopped dried apples and rice syrup or honey with walnuts or pecans and cinnamon.

PECAN PIE: Add pecans, almond butter, rice syrup, dates and cinnamon.

TROPICAL BAR: add pineapple and mangos, with brazil nuts or macadamia nuts and Almond butter or macadamia butter. use almond extract.

Tomatillo creamy Ranch Dressing Vegan

4T. ranch dressing mix
1 1/2 c. vegan mayo
1 c. coconut keffir
1 bunch cilantro (2 handfuls)
2 tomatillos (2-4)
1 jalapeno, seeded
garlic powder (few shakes)
1 lime juiced
Place all ingredients in a blender and blend well.

Vegan Creamy ranch dressing mix

2 T. minced onion
2 T. dried parsley
1T. chives
1/4 t. salt
1 t. garlic powder
1 t. celery flakes
1/2 t. pepper
1/2 t. pepper
1/4 t. paprika
1/4 t. dill

blend in a blender and store in a tight jar  (makes 20 servings)


Hearty Cheesy Potato Soup using Mexican potatoes vegan style


  • 6 T. vegan butter
  • 2 leeks, sliced thinly (could use other onions)
  • 1 1/2 cups chopped celery (I used dehydrated)
  • 8 cups water
  • 2 Malanga (spanish potato), skinned and chopped (could use bakers potatoes mixed or use a total of 8 one kind)
  • 4 red potatoes, chopped with skins on
  • 8 potatoes, peeled and cubed
  • 2 1/3 cups soy milk
  • 4T. brewers yeast
  • 1/2 c. cashews
  • 1 1/2 c. warm water
  • 2 oz. pimentos
  • 2T lemon juice
  • 1 t. salt
  • 2 T. chopped garlic
  • 1 T. smoked paprika
    • 2T corn starch
    • 1 1/2 c. water

Melt butter in a pan.  Add sliced leeks and celery.  Saute until softened.  Add 8 c. water, and malanga or 4 other types of potatoes.  Bring to a boil and then simmer until tender.  

In a separate pot heat water, and place 4 cut up potatoes in pot.  cook until tender then set aside.

When Malanga is cooked and softened,  place all ingredients in a blender and blend until smooth and creamy.  Place back in stock pot and add cooked potatoes from other pot.  Add soy milk, salt and pepper to taste and stir.  

In a blender blend together cashews, warm water, brewers yeast, pimentos, lemon juice, smoked paprika, garlic and salt.  Blend until smooth.  Add to soup. and stir.  

In a small bowl mix water with corn starch, stir well and add to soup.  Bring soup to a boil stirring often and then reduce and simmer.  Serve topped with non-dairy cheese and sprinkle smoked paprika on top.  

Serves 8


Enchilada style Zucchini Boats (these are amazing!)

Enchilada Zucchini Boats makes 8


 2 c. Black beans or vegan meat substitute 
4 medium zucchini (2 1/2 lbs), sliced in half through length
1 1/2 Tbsp olive oil
1/2 cup finely chopped yellow onion 
2 cloves garlic
1 (15 oz) tomato sauce
15 oz. Canned roasted tomatoes
4-6 T. Taco seasoning (homemade) or 1 pkt *
1 can organic corn           
1 1/2 c. Shredded, non dairy cheese
For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), *vegan sour cream (optional)

 Preheat oven to 400  scoop centers from zucchini leaving a 1/4-inch rim . Place boats in a 9x12 baking dish.  Pour olive oil on top of zucchini.  Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.
 Meanwhile, heat olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, corn, and taco seasoning .  season with salt and pepper to taste. 
Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low & simmer 5 minutes, stirring occasionally. Stir in black beans or meat substitute. Cook until heated through.
 Remove zucchini from oven and spoon meat mixture into zucchini. Sprinkle tops with non dairy cheese . Return to oven and bake 5 - 10 minutes until cheese has melted and zucchini is tender.
Serve warm on a bed of cilantro rice * topped with diced tomatoescilantro,and vegan sour cream.   is located on this blog.

Cilantro Rice

CILANTRO RICE
1 T. Coconut oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
4 cups veggie broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and 
salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. 
The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped 
cilantro.

Homemade Taco Seasoning




Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, 
red pepper flakes, oregano, paprika, cumin, salt and pepper. 
Store in an airtight container

Vegan Sour Cream (this is really good)

 Vegan Sour Cream


1/2 c. Cashews, soaked in warm water
 2 T. Apple Cider vinegar
 2 T. Lemon Juice
 1/4 c. Water
 Salt to taste

Soak the cashews overnight preferably but I usually never do, .Drain and rinse them.  Place cashews, lemon juice, vinegar and water into blender and blend until smooth and creamy.  Add salt if needed.

This sour cream should keep in the fridge for a couple weeks.  

Monday, June 15, 2015

Vegan Creamy Cauliflower Soup (so yummy)


I have recently found a great way to buy organic vegetables at a bargain.  My local grocery store daily puts out store specials, usually veggies that are bruised, about to expire or just not pretty in some way.  Recently one of these specials was organic heads of cauliflower, some already cut up and ready to use and some sold as whole heads.  Our family loves cauliflower and I use it often in recipes to sub out dairy or meat.  So I loaded up.  Here is a recipe we tried and everyone loved!  Cauliflower soup.

 Vegan Cauliflower Soup

Servings:
8

Ingredients

  • 1 stick of vegan butter or coconut oil
  • 1 whole Onion, Finely Diced
  • 2 whole Carrot Finely Diced
  • 1 stalk Celery, Finely Diced
  • 2 whole Cauliflower Heads (roughly Chopped)
  • 2 Tablespoons italian seasoning
  • 2 quarts of vegetable broth
  • 6 Tablespoons Gluten free Flour
  • 2 cups Coconut Milk (carton- we use Trader Joes brand that does not contain Carageenan) you could also use Almond milk or any dairy substitute.
  • 1 cup Coconut milk in a can (we use the Trader Joes Thick coconut milk in a can)
  • up to 4 Teaspoons Sea Salt & pepper, To Taste

Instructions

In a large soup pot melt 4 tablespoons vegan butter or coconut oil. Add the onion, carrots and celery and cook for a few minutes, or until it starts to turn brown.
Add cauliflower and Italian seasoning and stir to combine.
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in vegetable broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons vegan butter or coconut oil. Mix the Gluten free flour with the Coconut milk (carton) and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 c. of the cream part of the coconut milk, discarding the liquid.   Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.  Use a immersion blender and blend the soup until creamy, or if you want it more chunky scoop out 3/4 of the soup into a blender and blend until smooth then pour back into soup pot. 

Serve immediately.

Sunday, June 7, 2015

Tomato Summer Salad


This is a really good refreshing summer salad, with sweetness and lots of flavor.  Even the kids will love it.

2 Avocado's, diced
1 handful basil, chopped
6 roma tomatoes, quartered and then cut in half
1 Cucumber, peeled and diced
1/2 red onion, sliced thin
handful micro greens (optional)
2 T. maple syrup
2 t. minced ginger
2 T. olive oil
2 T. lime juice
dash of pink salt

mix maple syrup, ginger, olive oil, lime juice and salt in a small bowl.  Place Avocados, basil, tomatoes, cucumbers, red onions and micro greens in a large bowl.  Toss.  Add salad dressing and toss and serve.




Eggplant Parmesan Gluten free, egg free, dairy free


Serves 2

1 med eggplant (sliced 1/4")
1/4 c. GF flour
1 C. GF bread crumbs
2 T. vegan parmesan (see recipe below)
1 t. dried oregano
1/4 t. sea salt
1/2 c. coconut milk or Almond milk
1 t. cornstarch

Pasta Sauce buy your favorite or make your own.

8 oz. GF pasta of choice (linguini or fettuccini)

Slice eggplant and sprinkle each side with sea salt.  Arrange in a colander and place in the sink to drain, (this removes the bitter taste)  Let rest for 15 min.  then rinse and arrange on paper towels to dry.  Preheat 400 and line a baking sheet with parchment.

Cook pasta.

Prepare dippings.  Mix non-dairy milk with cornstarch in one bowl.  GF Flour in another bowl.  Bread crumbs, sea salt, oregano, and parmesan in another bowl.
Dip eggplant slices in flour, then milk mix then bread crumbs.  place on baking sheet and pop in the oven for 20 min.

Bring a skillet to med heat.  add olive oil and fry each side of the eggplant.  The place back into the oven to finish cooking (this makes the eggplant crispy)

Heat pasta sauce.

Serve with pasta on bottom, eggplant parmesan and then top with pasta sauce.  OH So Yummy!!

Recipe from Minimalist Baker.

Sunday, December 28, 2014

Christmas 2014 - Coconut French Toast with Coconut Syrup

Overnight Coconut French Toast


French Toast has always been a Christmas tradition for our family.  However, with all of our family allergies I knew it was going to be a little bit of a challenge.  This turned out incredible! Gluten free, Vegan, Egg Free and Soy free!  Our new Christmas Morning french toast recipe.

1 loaf of Udi's GF bread, remove crust and cut into 1" cubes
3 T. chia seeds (whole or ground into a fine meal)
1 (15 oz) can coconut milk (chilled over night)
1 1/2 c. coconut milk or non dairy milk of choice
1 c. coconut

Coconut buttermilk syrup
1/2 c. vegan butter
3/4 c. coconut sugar
1/2 c. Probiotic Coconut water (Good Belly brand)
1 t. baking soda
1 1/2 t. coconut extract

rub  9x13 with coconut oil.  place cubed bread inside.  
in a large bowl beat chia seeds, with non-dairy milk, remove coconut cream from top of chilled coconut milk can and place in bowl.  mix until mixed well.
Pour mix over bread cubes and press bread cubes down to coat all of them.
cover and refrigerate overnight.

Buttermilk syrup:  combine butter, sugar and probiotic coconut water in a saucepan.  heat until sugar dissolves.  Then remove from heat and add baking soda and coconut extract.  stir to combine.  serve warm.  

preheat oven 350.  sprinkle coconut flakes over french toast.  bake uncovered 30-35 min.  serve with buttermilk syrup.  

Thursday, January 2, 2014

Thanksgiving Menu 2013 - German Chocolate Pecan pie in coconut Crust, green been casserole and mashed crockpot potatoes


German Chocolate Pecan Pie with Coconut Crust (Gluten free) (found here)


German Chocolate Pecan Pie in a Coconut Crust
Serves 6
German Chocolate Pecan Pie in a Coconut Crust – A Gluten Free Recipe3 1/3 c. Dried shredded coconut
5 T. Coconut milk
2 T. Coconut oil
3.5 oz. Organic dark chocolate bar, broken into pieces
Favorite egg replacer for 2 eggs
5 T. vegan butter
1/2 c. Honey
1/2 c. Coconut palm sugar
1 c. Shredded coconut
7 oz. Bag raw sliced pecans
Preheat oven to 350.  
In a food processor combine 2 c. Shredded coconut, milk and oil.  Blend for 3-5 min. Until sticky.  In a med bowl combine the coconut mix plus 1 1/3 c. Dried coconut.  Place the mix in a 10” pie pan pressing down. Cover with parchment cut with a large hole in the center to protect the crust edge.  Bake for 10-12 min. Preheat oven to 375 add chopped up chocolate bar to pie bottom.  In med bowl whisk egg replacer and set aside.  In a heavy bottomed sauce pan over med low heat, melt butter.  Add the honey and coconut sugar and whisk for 2-3 min. Remove from heat and cool for 5 min.  Once cooled slowly whisk the mix into the eggs in the bowl.  Mix in the coconut and pecans 
and pour into pie crust over chocolate and bake for 22-25 min. or until set.




GRAIN FREE EGG FREE GREEN BEAN CASSEROLE
ORIGINAL RECIPE FOUND HERE

1.5 lb. green beans
1.5 cups  Coconut Milk3/4 cups of almond meal (optional for topping)
8 oz mushrooms chopped
1 onion diced
Sea Salt
Fresh pepper
2 cloves garlic

Directions:

Clean and steam green beans, put in cold water to stop cooking once al dente
Put green beans in medium size baking dish
Cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter
Add to the green beans and arrange evenly
Mix Coconut milk and Organic Tapioca Starch
Pour the mixture over green beans, which should cover them about halfway
Add salt and pepper over whole dish
Bake on 350 for 30 min, add almond meal to top then heat for 3-5 more min.
Let dish cool 10 min before serving
This recipe is good for people who are have a sensitivity to gluten, dairy and carbohydrates. Always use the highest quality organic ingredients you can find.


POTATOES IN A CROCKPOT
ORIGINAL RECIPE FOUND HERE
5 lbs sierra gold potatoes or red potatoes, diced with peel
1 cup water
1 cup vegan butter, cut into chunks
1 tablespoon salt, plus
¾  teaspoon ground black pepper
1 1/3  cups non dairy milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.




Monday, October 14, 2013

Apple Pumpkin Crisp

Autumn has officially begun!  One of my very favorite times of the year.  I have been filling my home with scents of autumn all week using this recipe.

We are now in day 12 of our Paleo eating lifestyle and I've got to say I have never felt better. But today it hit me pretty hard that I really needed something with lots of Fall pumpkin flavor and a little bit of sweetness.  I had just bought 50# of farm fresh assorted apples, which are so very juicy and sweet.  So I knew I had to come up with something using a few of these, and I just bought a case of organic pumpkin puree from Costco.  Hrm..pumpkins and apples, those are definitely fall flavors!

It turned out to be a BIG hit my family and extended family members couldn't get enough.

4 thinly sliced and peeled apples (I used granny smith and used my apple peeler/corer/slicer to slice them.
3/4 C.  Coconut flour or any gluten flour mix (almond flour would work too)
1 1/2 C. Coconut sugar or raw honey


3/4 C. shredded coconut. (not sweetened)
1 C. No dairy/no soy butter or coconut oil

1/2 t. pumpkin spice
1 can organic pumpkin puree (not pumpkin pie mix)
2/3
cup coconut sugar or honey
1/2 can coconut milk or 1/2 C. milk substitute 
4 Tablespoons GF flour
1 teaspoon pumpkin pie spice
1/4 c. applesauce

Non dairy/non soy Whipped cream, if desired, or non dairy/non soy ice cream.


  1. Heat oven to 350°F. Spread 1/2 the apple slices over bottom of 9x12 glass baking dish. Place apples in oven while you mix up the rest of the ingredients.
  2. Meanwhile, in small bowl, toss 1 1/2 C flour, the Coconut sugar, 3/4 C. shredded coconut, 1/2 C. butter and 1/2 teaspoon pumpkin pie spice until crumbly. Set aside.
  3. In medium bowl, beat remaining ingredients. Spread over apples. Place remaining apples on top of pumpkin mix.  Pour remaining butter over top.  Sprinkle with flour mixture. Bake 30 min. or until golden brown and . Cool before serving. Serve warm with coconut whip cream or coconut ice cream.
Makes 16 servings
 

Tuesday, December 18, 2012

Bells and Beans chili

1# ground turkey, beef or vegetarian meat substitute
1 red onion, chopped
1/2 green bell, chopped
1/2 red bell chopped
1/2 orange bell chopped
15 oz. black beans
15 oz. kidney beans
15 oz. pinto or white beans
15 oz. corn
1 can rotel tomatoes
15 oz. diced tomatoes
1/4 c. favorite salsa
8 oz tomato sauce.

Cook turkey, beef or vegetarian meat and set aside.  In a sauce pan add 1T. olive oil or coconut oil and saute onion and bells until softened.   Add remaining ingredients and cook 10-15 min until cooked through. 

Sunday, August 5, 2012

Bread Machine Oatmeal Bread




1 cup warm water
2 tablespoons canola oil
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon salt
1 cup oatmeal, ground
2 cups flour whole wheat
1 T. vital wheat gluten
2 1/2 teaspoons yeast


Toss all ingredients together in bread machine per machine's instructions.
Press the appropriate cycle on your machine.
Preparation time: 5 minutes + machine time

Comments

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