Servings: 4-6 Ingredients: 1 butternut squash-roasted for 70 minutes 1/2 of one honey crisp apple 1 1/4 cups dates (pitted)-soaked for approximately 1-2 hours 2 cups unsweetened almond milk or coconut milk 1-2 tbsp unsalted butter 2 tbsp olive oil Salt and pepper to taste 1-2 tsp freshly grated nutmeg (it has the best flavor) […]
Category: Gluten Free
Quinoa Cakes with Sweet Potato and Squash
Servings: 15 Ingredients for Quinoa Cakes 1 cup uncooked quinoa 1 small sweet potato or half of one large (baked in oven 1 hr prior to use at 350 degrees) 3/4 cup red onion, chopped 1 yellow squash, chopped 2 cloves garlic, minced 1/2 cup cheddar cheese or cheese of choice. Nutritional yeast is also […]
GF Lemon Beet Sandwich Bites
Servings: 12-15 Ingredients: Juice from 1 beet Juice from 1 lemon + zest from the same lemon 1 cup brown rice flour 1/2 cup coconut flour 3/4 cup coconut sugar + 1 tsp Dash of sea salt 2 tsp baking soda 1 tsp baking powder 1 tbsp honey 1 tbsp vanilla extract 1 egg 1/4 […]
Watermelon Mint Avocado Salad
Servings: 6 Ingredients: 1/2 large watermelon-chopped into cubes 1 avocado-chopped into cubes 3/4 cup fresh mint leaves-teared into pieces by hand 1 tsp honey 1tsp olive oil 2 tbsp fresh lemon salt/pepper as desired Directions: In a large bowl combine watermelon, mint leaves, honey, olive oil, lemon, and salt/pepper. Mix well and add the avocados […]
Beet Kale Watermelon Salad
Servings: 1 Ingredients: 1 1/2 cups of fresh kale 1/2 cup of fresh watermelon chopped into small cubes 1/2 cup of beets (roasted) chopped into small cubes 1/4 cup of roasted green pumpkin seeds 1 tbsp apple cider vinegar 2 tbsp olive oil 1/2 tsp balsamic vinaigrette 1/4 tsp lime juice pepper to taste 1 […]
Mint & Kumquat Infused Water
Servings: 1 Ingredients: 2 Kumquats 1/4 cup fresh mint leaves 1/4 cup ice 1 cup of water Directions: Slice the Kumquats evenly (be sure to check for seeds in the kumquats). Wash the mint leaves then tear them. Add all the ingredients in a mason jar or cup of choice. For an even more refreshing […]
GF Butternut Squash Muffins
Servings: 6 Ingredients: 2 cups brown rice flower 1/4 tsp baking powder and soda 1 1/2 cups butternut squash-roasted in oven for 70 minutes at 350 degrees. 1 cup dates-soaked in water for 30 minutes 1 cup unsweetened vanilla almond milk 3 tbsp raw honey 2 tbsp pure maple syrup 1 tsp vanilla extract 1 […]
Spring Fruit Flowers
Servings: 15-20 Ingredients: 2 Pineapples 2 Green Tops of the Pineapples 8 Fresh Strawberries (6 for the tulips and 2 for the center of the pineapples) 1/2 cup Fresh Blueberries 1 Cabbage-for the base Flower Cookie Cutter for Pineapple Box-to put flower fruit in Shish Kabob Sticks Toothpicks- 14-16 cut into 2 inches Scissors Green […]
Butternut Squash Spread
Servings: 1 Ingredients: 1/4 cup Butternut squash-baked whole in the oven for 70 minutes on 350 degrees. 1 tbsp honey 1 tsp pure maple syrup 1/4 tsp cinnamon dash of all spice 1/4 tsp nutmeg 1 tbsp chia seeds Directions: In a bowl mash the butternut squash until a pureed consistency. Add the the remaining […]
Quinoa Carrot Bars
Servings: 6-8 Ingredients: 2 cups of old fashion oats-use GF oats if you have Celiac Disease 1 cup almond meal 1/4 cup shredded carrots 1/2 cup dates-soaked for 1 hour prior to use 1/2 cup raisins-1 hour prior to use 1/4 cup of dried quinoa-to be sprinkled over the bars before baking 1/2 cup chopped […]
