Spinach Tacos with Caramelized Onions (from Amy)

10 ounces cleaned spinach
olive oil
1 large white or red onion sliced
3 garlic cloves, finely chopped (I minced)
1 tsp red pepper flakes
1/2 c. chicken broth or water (I used vegetable broth)
salt to taste (I omitted)
12 warm corn tortillas (I used white corn Mission tortillas)
1 c. crumbled queso fresco, feta or goat cheese (I omitted this for myself since I cannot tolerate dairy. The family used feta)
salsa for serving

can add chicken if you would like heartier tacos. (Amy likes it with tofu). I added leftover turkey. 

Heat oil and add onion; cook until golden but still crunchy. Add the garlic and red pepper flakes and stir; add broth or water, salt and greens. Reduce heat to medium-low, cover pan and cook until greens are almost tender (2-3 min) Uncover pan and raise the heat and cook, stirring continually until mixutre is nearly dry. Tast and season with salt if necessary. Serve with warm tortillas, crumbled cheese and salsa.


I found that I had to add more spinach :-) 

Zucchini Noodle Soup

10 baby carrots sliced
1 celery stalk sliced
2 large garlic cloves minced
1 medium zucchini, peeled (julienned..I just did this over the soup until I reached the seeds)
1/4 onion, chopped
6 cups vegetable broth (I used 6 tsp better than bouillon mixed with 6 cups water)
add some leftover turkey if desired

I threw all this together with what I had on hand and let boil until the vegetables were tender.
I got this idea from www.elanaspantry.com but did not follow her recipe exactly

Garbonzo Bean Chocolate Cake (from Amy)

Ingredients:
1 1/2 cups semisweet chocolate chips (Amy uses dark chocolate chips too)
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting

Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. 
2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. 
3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. 
4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.


**Amy says her whole family loves this **

Sweet Potato and Black Bean Enchilada's

1 can black beans, rinsed and drained
4 garlic cloves minced
fresh lime juice from one lime
2 1/2 cups cooked diced sweet potatoes
1/2 cup diced green chilies (about 2 -4oz cans...fire roasted also taste good)
1/2 tsp ground cumin
1/2 tsp chili powder
Green Salsa Verde (I use LaVictoria Brand)
Corn Tortillas (I used larger corn tortillas called La Burrita)

1. Cook the sweet potatoes (I chop and dice and cook in a skillet)
2. Mix the rest of the ingredients in a bowl then add the cooked sweet potatoes to the mixture. I add about a cup of the green salsa to the mixture.
3. Warm the corn tortillas in the microwave for about 30 seconds to soften
4. Place some the enchilada mixture in the tortilla so you can still roll up. The amount of tortillas I use each time varies. Keep making enchiladas until you are out of the mixture. You can add the extra amount of the sweet potato and bean mixture on top of the enchiladas before baking (I like to do this)
5. Place the enchilada's in an 8x10 baking dish (I used my pampered chef stoneware)
6. Pour chile verde sauce on top of the enchiladas
7. Bake 350 degrees for about 30 minutes. The corn tortillas tend to bake and crisp faster without the chile verde sauce.

I revised this recipe from the original recipe on www.wholefoods.com

**Add cheese to the enchiladas before rolling up and also add cheese to the top of the enchilada's before baking. I do this for my family**

Sweet Potato Lentil Chilli

1 tbsp olive oil

1 3/4 cups onions, diced

1 cup celery, diced (I omit because my husband does not like celery)

2-2 1/2 cups sweet potatoes, peeled and cubed about 1 inch thick

3 large cloves garlic, minced

1 tsp sea salt

freshly ground black pepper to taste (I omit)

2 tsp chili powder

1 tsp paprika

1/2 tsp freshly grated nutmeg (I used ground nutmeg)

1/2 tsp cumin

1/4 tsp cinnamon

1/2 tsp crushed red pepper flakes, or to taste

1 1/2 c dry red lentils (MUST use red lentils...do not try to substitute a different kind of lentil)

2 1/2 c water

20 oz crushed tomatoes

14 oz black beans or kidney beans, rinsed and drained (I use black beans)

1 bay leaf (I omit)

3 tbsp freshly squeezed lime juice

lime wedges for garnish

      In a large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red pepper flakes and stir to combine.  Cover and cook for 6-8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot.  Rinse lentils.  Add lentils, water, tomatoes, beans, and bay leaf.  Stir to combine and increase heat to bring to a boil.  Once boiling, reduce heat to low, cover, and simmer for 25 minutes or longer until sweet potatoes are softened, stirring occasionally.  Stir in lime juice, season to taste with additional salt and pepper.  Serve with lime wedges and a generous squeeze of juice (tastes just as good without the lime juice)

Recipe from EAT, DRINK, AND BE VEGAN 

 

Chicken, Sweet Potato, and Kale Stew

1 lb boneless skinless chicken thighs cut into 1 inch pieces (I used chicken breast)
1 1/2 tsp dried thyme
1/2 tsp salt
1/8-1/4 tsp cayenne pepper
2 tsp olive oil
1 small sweet onion (I used yellow onion)
1 red or yellow pepper, cut into 3/4 inch pieces (I used yellow pepper)
1 large sweet potato, peeled and chopped (about 2 cups) (I used dark sweet potato (yam) )
1 1/2 cups chicken broth (I used about 3 cups vegetable broth)
3 cups packed coarsely chopped kale or swiss chard (I used kale but I think you can sub spinach)

1. Toss chicken with thyme, salt, cayenne pepper in medium bowl
2. Heat pan and add oil. Add chicken mixture and onion. Cook until chicken is done
3. Add pepper, sweet potatoes, and broth. Bring to a boil. Reduce heat and simmer about 5 minutes. Stir in kale and cook uncovered about 8 minutes and until vegetables are tender.

**My mom got the original recipe from a magazine and I tweaked to make gluten free**

Pancakes

1 cup white rice flour
3 Tablespoons tapioca flour
1/3 cup potato starch (I use Bob's Red Mill)
2 Tablespoons sugar (I use organic sugar...evaporated cane juice from Costco)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
2 eggs
2 Tablespoons oil (I have used canola and olive)
2 cups milk (or use almond milk to make dairy free or 1 cup water and 1 cup milk. I have use all combinations)

1) Combine dry ingredients
2) Combine wet ingredients
3) Mix together
4) I use a griddle to cook them. Flip when bubbles form.

** Xanthan gum is expensive at first but using only a tsp or so at a time, it will last a while**
**I buy my gluten free flours at Winco in the bulk section**

My kids and even my husband love these

Mexican Chicken and Paleo "Rice"

MEXICAN CHICKEN AND PALEO RICE
3-4 tablespoons olive oil to sauté
1 medium onion, diced
1 cup celery, finely diced
1 head cauliflower, trimmed
1 (4 ounce) can green chilies, diced
1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces (I used 2 1/2 chicken breast)
1/4 teaspoon salt (add more of less to your tasting)
1 teaspoon ground cumin (add more or less to your tasting)
1 teaspoon chili powder (add more of less to your tasting)
Serve with avocado, cheese, or salsa 


In a large skillet, heat olive oil over medium heat
1. Cook chicken and set aside
2. Sauté onion over medium heat for 10 minutes, until soft
3. Add celery to skillet and saute for 5 minutes
4. Place cauliflower in a food processor until it looks like rice (mine looks like a mush)
5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft
6. Mix chilies and chicken into skillet
7. Stir in salt, cumin, and chili powder
8. Top with avocado, cheese, or salsa if desired (I omit the cheese since I am also dairy free)


**adapted from www.elanaspantry.com**

Pumpkin Chocolate Chip Muffins (from Kristin)

1 3/4 cup tapioca flour
1 tbsp pumpkin spice
1 tsp baking soda 
1/4 tsp baking powder 
1/2 tsp salt
1 1/2 cups sugar ( I used organic cane sugar)
1/2 cup coconut oil, melted (I am sure you can substitute butter or another fat to make it cheaper)
2 large eggs
1 cup canned pumpkin (can use a little more to make more moist)
1 bag chocolate chips (I used dark chocolate chips)

Bake in muffin pan at 350 for about 40-45 mins. I also made some mini muffins.  Makes about 2 dozen big muffins. 


*I find that Gluten Free or Dairy Free recipes call for coconut oil which is very expensive so I want to experiment  with a cheaper versions*