Homemade "Lara Bars"

When I found out I had Celiac Disease I also found Lara Bars at Costco. Expensive? Yes. So I went hunting on the internet and found the following recipe with awesome results. I also made cookie balls out of the mixture to see if my kids would eat them and they did. All you need are the ingredients and a food processor. The pictures are of what I did today:

4 simple ingredients I used: dried apples, raw almonds, dates, and cinnamon. I got the almonds, dates, and apples at Winco in the bulk section. The following recipe is my combination:

1/4 cup chopped dates (roughly chopped whole fresh dates)
1/4 cup dried diced apples
1/3 cup almonds
1/8 teaspoon cinnamon

The above picture is of my diced apples.


Set out two pieces of plastic wrap for shaping and wrapping the bars. Do this first; you’ll have sticky fingers when you need it.

Place the dates and apples in a food processor. Pulse until processed to a paste. Transfer paste to a medium bowl (don’t clean processor). The picture below is what mine looked like. 

Add the nuts to the processor and pulse until finely chopped. Add the nuts, along with the cinnamon, to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste.

Divide mixture in half. Place each half on each of one of the sheets of plastic wrap. Wrap the plastic around each bar and start squishing into a bar shape form, 3 and 1/2 inches long, 1 inch wide and 3/4-inch thick); press againstcountertop to flatten bottom side, flattening top side and ends with flat of hand. Tightly wrap the plastic around each bar and store in the refrigerator. Makes 2 bars. (Another thing I did is squish the mixture as I took it out of the bowl. When I looked at the mixture it looked so crumbly to me but it actually forms together when you work at it with your hands). 

Click on the link below for instructions. The instructions above are from this link:
http://enlightenedcooking.blogspot.com/2008/02/home-made-lara-bars-energy-bars-part-3.html

Sushi Part II

Things we did different after Sushi Part I:

• bought a bamboo roller at an Asian market (google instructions on youtube) 
• left 1.5 inches of space on the nori (seaweed)
• distributed the veggies and meat

Leftover Ham Soup

I threw this together yesterday in a crockpot and if the husband likes it, I post it.

8 cups water
2 cups dried northern beans
2-3 tbsp no salt seasoning (pictured below)
4 cups diced ham
4 sliced carrots
2 ribs celery chopped or sliced
1 medium onion chopped (I use my pampered chef chopper)
4 garlic cloves

I cooked the beans in the crockpot for about 3 hours before I added the rest of the ingredients. Then cooked  about 2-3 hours until the vegetable were soft. If you want to make this fast, use canned beans and cook on the stove.

Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts

My friend Julie brought this amazing dish to go along with our Christmas ham dinner. The picture above is what she made. 

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
• 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
• 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
• 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt
• 2 tablespoons freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-potatoes-carrots-parsnips-and-brussels-sprouts-recipe2/index.html?soc=share

Gluten Free "Fruit Loops"

Freedom Foods: Tropico's (gluten free, wheat free & nut free). All natural colors and no artificial colors. It does not say dairy & egg & soy free but when I read the list, I do not see these items listed in any form. I bought this product because my son Aiden is also on a gluten free diet. He did not like them but he is also a kid that does not like normal kid food. The only cereal he ever liked was regular fruit loops. My girls love these and so do my husband & I. A good gluten free alternative to fruit loops. I bought them on www.amazon.com

I paid $20.54 for 5 boxes. Not exactly cheap per box but to try to find something your kid will eat on the way to school for breakfast when you do not have any time is worth it to me.

Bob's Red Mill: Gluten Free Pizza Crust

The whole family loves this pizza crust. I have yet to make my own from scratch. I keep telling myself, "One gluten free thing at a time" or I will stress myself out trying to be supermom. Follow the directions and when the directions say "use wet hands" they mean "use wet hands" and in my experience you have to keep wetting your hands to get the dough to spread over the pizza stone or pan.

Gluten Free Sushi Part I

View Sushi Part II

Cheap to make! Its easy! I'm so excited that I was able to make it. It was my first attempt so it is not perfect. I felt all the recipes online were confusing so I created instructions that I think are easy to follow. Its so expensive to buy sushi already made plus I am unsure if what they use is gluten free. The most expensive part was the sushi rice but most recipes say you can use another medium or short grain rice. I would not recommend using short grain brown rice because I tried that and it does not stick. Matt loved it so that means its a hit. Yes, these are all my pictures taken in my kitchen.

You know the rice that is sticky? Its called sushi rice combined with a mixture of unseasoned rice vinegar, sugar, and salt. Recipe from THE GLUTEN FREE ASIAN KITCHEN by Laura B. Russell

2 cups sushi rice or other medium or short grain rice
2 1/3 cups water (to use when cooking the rice)
1/4 cup unseasoned rice vinegar (Mitsukan)
2 tbsp sugar
1 1/2 tsp salt (I used sea salt)

For the Sushi: Nori (which is seaweed. I found mine at Harmon's but I've seen it at Sunflower Market and you can find it in an asian store). I used "roasted seaweed sushinori extra fancy." There is not a difference if it is roasted or not (at least that is the information Matt gave me over the phone while I was shopping...maybe I need an iPhone)

1) You NEED to rinse the sushi rice and drain it about 2-3 times. I used my pampered chef steamer instead of a colander). I put the rice in the container, covered with water (use enough to cover the rice), swished around with my hand, then drained the water. The water turns a milky color at first. Keep rinsing until the water is clear. Don't over-rinse or the rice will not be sticky.
2) Cook the rice. I found all sorts of ways on how to cook sushi rice. One site said to use 3/4 cup water for every cup of rice and the package said to use 1 1/4 cup. I used 2 1/3 cup. Bring the rice to a boil then lower the heat and cook covered until the water is absorbed.
3) Combine the unseasoned rice vinegar (make sure it is unseasoned), sugar, and salt. This cookbook said to boil and other recipes said to not let boil. I did not let it boil because I did not want the sugar to burn so I just heated it up.
4) When the rice is done, transfer to a bowl and pour the vinegar mixture over the rice and mix well. One recipe on the internet stated to let the vinegar mixture cool before placing in the rice so I did that.
5) I made vegetarian sushi first then I made one with cooked shrimp. I used thinly sliced avocado, cucumber thinly sliced lengthwise and shredded carrots on one roll then the other used cut up/sliced shrimp and avocado. Real crabmeat is expensive and imitation crab is NOT gluten free.
6) Place ingredients in the middle and roll. This takes practice I think. The picture shown is the first one I made. Do not completely cover the nori/seaweed with the rice so you can create a seal.
7) Cut up in thick slices. I use my tomato knife because it it jagged and cuts well
8) Matt wanted me to buy "Sweet Red Chili Sauce"by THAI Kitchen and it is Gluten Free!

Gluten Free Nanaimo Bars (Dairy Free too!)

These bars are named after the town in Canada: Nanaimo, British Columbia. Yes I grew up in Canada and ate these bars at Christmas time. 12/22/11 I tried to make these corn free but the vanilla custard powder has cornstarch in it. Then I tried to make my own confectioner's sugar with sugar and potato starch  but then I could taste the sugar crystals in the middle layer. I needed to make these dairy free because I cannot tolerate dairy so it made the bars more expensive. You can use butter in place of the vegan butter. These are not cheap to make if making them dairy free but I wanted them so bad!
12/23/11: Made these with the cornstarch! Oh such a difference instead of trying to make my own. So much creamier (picture below)
WARNING: These bars are very rich and fatty and very filling. This is the picture of what I made today updated 12/23/11

The picture of the above ingredients is what I used. I found them at Harmons (yes I went to the expensive store but I know they carry everything I would need)
Nanaimo Bars
Adapted from Madcap Cupcake

Bottom layer
1/2 cup earth balance (or other vegan margarine)
1/4 cup sugar
1/3 cup unsweetened cocoa
1 tbsp flax meal
3 tbsp water
1 tsp vanilla
2 cups crushed gluten-free graham crackers or crumbs
1 cup unsweetened shredded coconut (I used unsweetened)
1/2 cup chopped walnuts or pecans (I omitted)

Middle layer (I find this layer to be quite thick, you could problem decrease to 3/4 of it)
1/2 cup earth balance (or other vegan margarine)
4 cups confectioners’ sugar
4 tbsp vanilla custard powder
6 tbsp plain almond milk (I used vanilla almond milk)

Top layer
4 ounces semi-sweet chocolate (I used enjoy life brand because they are dairy free)
1 tbsp earth balance (or other vegan margarine)

Assembly:

To make bottom layer: Grease a 9-inch square cake pan (I used an 8x8 glass pyrex pan). In a small bowl, beat flax meal and water together until frothy, set aside. In a saucepan over low heat, combine 1/2 cup earth balance, sugar, cocoa, and vanilla. Add flax mixture and stir constantly until mixture thickens.

Add graham crackers crumbs, coconut, and chopped nuts, stirring to combine. Press the mixture into the greased pan.

To make middle layer: In a large bowl, beat together earth balance, confectioners’ sugar, vanilla custard powder and almond milk until creamy. Spread custard mixture over graham cracker base in pan. Refrigerate until firm, at least one hour.

To make top layer: Melt semi-sweet chocolate and one tbsp earth balance. Pour over chilled bars and spread over top. Return to refrigerator to chill until firm (at least one hour).

Recipe from : http://thecopycatcook.wordpress.com/2010/05/30/gluten-free-dairy-free-egg-free-nanaimo-bars/

City Cakes & Cafe

www.citycakescafe.com

282 East 900 South
Salt Lake City, UT
(801) 359-2239

I LOVE this place!! All the gluten free options are also dairy free. I have only eaten the "peanut butter chocolate bar" because if you know me well I love all things peanut butter and chocolate.

Price? You get a large bar for $2.89 and I think thats a good price for the size and I eat the whole thing all my myself. Normal people might share it but I love to eat.

P.F. Changs China Bistro

I was craving Chinese food one day so we went to P.F. Chang's and they have an awesome gluten free menu. They cook their gluten free items in a separate area and are very careful. I ate the chicken lettuce wraps which are amazing and beef with broccoli.

Menu: http://www.pfchangs.com/menu/

174 West 300 South
Salt Lake City, UT 84101
(801) 539-0500


www.pfchangs.com

Chick-fil-A: Gluten Free Menu

http://www.chick-fil-a.com/Food/Gluten

My kids love Chick-fil-A and I love to support their company over McDonalds any-day. Their waffle fries are cooked in a separate fryer and I have not had a reaction after eating there. Make sure to check before you order. Always make sure and do not assume. Now I can go their with the kids and order something I know is safe.

12/21/11: Tonight I ate the Chargrilled Chicken Salad (Gluten Free) and very yummy. There is cheese on the side which I gave to my kids. I had the berry vinaigrette with it (not the best ingredients but gluten and dairy free)

Gluten Free Crepes

My kids love these rolled up with jam! I always double the recipe for the kids.

2/3 cup milk or nondairy milk
1/3 cup cornstarch or arrowroot powder (i use cornstarch)
1 egg
2 tsp olive oil or melted butter (I add olive oil to the batter in addition to the amount I use to grease the pan)
pinch of salt

1. Whisk together (I use my kitchen aid mixer)
2. Heat pan on medium heat (I use a 9x9 in pan)
3. Spritz pan with olive oil (I use about 1 tsp butter per pancake...yes I know not healthy)
4. I use 1/4 cup batter for my 9x9 inch pan and swirl around to cover the pan thinly
5. Flip over when browned on the edges, about 15-20 seconds each
6. Recipe in the GLUTEN FREE GOURMET by Bette Hagman

Roasted Asparagus

This is the picture of the asparagus I made last night for supper. Matt even liked it!

about 1 1/2 bunches of asparagus, bottoms trimmed
drizzle with olive oil and sprinkle with sea salt
spread out on a pan and put in the oven at 350 for about 15-18 minutes

Where did I get my idea? www.elanaspantry.com

Butternut Squash Pie by Elana

This is my photo....as you can see I had to eat it before I took a picture. Since no one likes squash in my house, I will be eating this all by myself but that will not be a problem.  

"Squash Pie" by www.elanaspantry.com

2 medium butternut squash, cut in half, seeded
3 tablespoons butter or grape-seed oil (I use grape-seed oil)
2 eggs (I use large eggs)
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg (I use 1/2 tsp)
½ teaspoon celtic sea salt (I use regular sea salt and decrease amount to 1/4 tsp)

1. Bake squash in the oven at 350° for 40 minutes, until soft
2. Scoop squash out of skin, discarding skin
3. Place squash in food processor with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
4. Puree until smooth and creamy(I do not put it in a food processor and I just mix it all up in a bowl...I don't like doing dishes)
5. Place in a 9-inch tart pan or a casserole dish and bake at 350° for 40 minutes (I used a 8x8 glass pan)
6. Serve

Serves 8

Gluten Free Sugar Cookies II

I figured out how to make gluten free sugar cookies with some minor modifications. Made the above cookies today 12/20/11

1 1/2 cups brown rice flour
2/3 cup cornstarch (can also use arrowroot powder)
1/3 cup tapioca starch/flour
1 1/2 cups powdered/confectioner's sugar
1 tsp xanthan gum
1 tsp baking soda
1 tsp cream of tartar
3/4 cup cubed cold butter
1 egg
1 tsp vanilla extract

1. Combine all the dry ingredients in a bowl and mix together. Place in a large food processor and using a metal blade, pulse about 3-4 times
2. Cut up the butter into sliced or cubes and add to the food processor and pulse about 10 times.
3. Add the egg and vanilla extract and pulse until the mixture forms a ball
4. Place the dough in a covered container and place in the fridge for at least 3 hours
5. Roll dough between parchment paper to about 1/4-1/2 inch thick then cut out your shapes.
6. Place on a cookie sheet and put in the fridge for about 10-20 minutes before baking. If the cookies get too soft they will not hold their shape while baking
6. Bake 6-8 minutes at 350, until lightly browned.

update 12/20: the thicker the cookie the softer it is. I left the dough in the fridge overnight so I had to let it soften a little before rolling out, then put the shapes back in the fridge before baking.

I modified from this original recipe: http://glutenfreecooking.about.com/od/seasonalandholiday/r/gfsugarcookies.htm
I followed this recipe in the beginning using vanilla extract instead of the lemon extract and omitting the lemon peel. They were too greasy and buttery when baked and burned too easily. I also could not make shapes as they flattened in the oven. I looked at other sugar cookie recipes that called for a cup of butter but had more of a flour ratio than this recipe.

Spinach Quiche

I wanted to make a quiche today so after looking at numerous websites I came up with this on my own.

1/2 large sweet potato thinly sliced (next time I will use the whole potato)

1/2 large onion

4 garlic cloves minced

10 oz bag fresh spinach

10 eggs

2 tsp herbs de provinces

1/4 tsp sea salt

1. Thinly slice the sweet potatoes into an 8x8 glass pan
2. Sauté onion and garlic in about 1 tbsp olive oil. Once onions are soft, add the spinach. Remove from pan when the spinach is wilted.
3. Meanwhile, in a bowl whisk together 10 eggs, herb de provinces, and salt.
3. Add the spinach, garlic, and onion to the egg mixture and mix together
4. Pour the mixture on top of the sliced sweet potatoes
5. Bake at 375 for 40-45 minutes
6. Add S & P for taste

Turkey Chili

1 1/2 lbs ground turkey
1 large onion, finely diced
2 green peppers, diced
1 can (14oz) diced tomatoes
1 can (14oz) fire roasted tomatoes
2 cans kidney beans (14 oz each can), drained and rinsed
2 cans black beans (14 oz each can), drained and rinsed

Cook turkey meat in a skillet along with onions and green peppers
Put everything together in a crockpot or large pot
Season to you liking with cumin and chili powder (about 1-2 tbsp of each. Sometimes I add garlic, paprika)
Fire roasted chili peppers also add a nice kick if desired
Serve with chips and avocado's (sour cream and cheese for the rest of the family)

Veggie Spring Rolls

What you need:


Rice paper (I bought mine at Sunflower market but could be found at any asian market)
Vegetables or Rice or Meat or whatever you want to stuff in (I used a combination of red cabbage, julienned carrot, avocado slices)
Place your ingredients in the rice paper (directions on the back on the rice paper...place in warm water for 5 seconds) and fold like a burrito 

Dipping Sauce (www.thespunkycoconut.com)

1 tsp tamari sauce

1 tbsp almond butter

2 tbsp sesame oil

2 tsp grape seed oil

pinch garlic powder

http://www.thespunkycoconut.com/search/label/Wraps%20and%20Pizza and scroll down

Spring Vegetable Fried Rice

This recipe is so yummy!
The Gluten Free Asian Kitchen by Laura B. Russell

2 tbsp + 1 tsp vegetable oil, divided (I used olive oil)
2 eggs, beaten with a pinch of salt (I used 6 medium eggs)
1 tbsp grated fresh ginger
4 green onions, white and green parts, thinly sliced
1 tbsp chopped jalapeño chile (I omitted)
1 carrot, peeled and finely diced
1/2 lb asparagus, ends trimmed, spears cut diagonally into 3/4 inch slices
1/4 lb snow peas (about 1 cup), cut diagonally into 3/4 inch slices (I used sugar snap peas and did not cut)
3 cups cooked and chilled jasmine rice (I used lundberg's short grain brown rice and mine wasn't chilled)
1/2 tsp salt
2 tbsp gluten free soy sauce or tamari
1/2 tsp toasted sesame oil

1. In a wok or large frying pan, heat 1 tsp of the oil and add the eggs, cook and scramble (I omitted the oil part and used gluten free non stick spray). Set eggs aside.
2. Heat 1 tbsp oil over high heat, add ginger, green onions, and jalapeño and cook, until fragrant. Add carrots, asparagus, and snow peas and cook, stirring occasionally, until lightly charred.
3. Add the remaining 1 tbsp oil to the pan. Stir in the rice and egg and cook, stirring occationally until heated through (I waited until the vegetables were cooked but not too overcooked or hard)
4. Combine salt, soy sauce, and sesame oil in a bowl then add to the mixture.

Sesame Chicken

This recipe for gluten free sesame chicken was amazing! My husband loved it! 

1 1/2 lbs chicken breast cut into strips (this was about 2 large chicken breast)


1/4 cup + 1 tbsp gluten free soy sauce (I used San-J tamari gluten free soy sauce)


2 1/2 tbsp rice vinegar + 1 tsp


1 cup gluten free chicken or vegetable broth 


1/2 cup sugar (I used organic sugar cane)


1/4 cup + 2 tsp cornstarch (can also use arrowroot powder 1:1 ratio)


2 egg whites, lightly beaten


1/4-1/2 cup oil for frying (I used olive oil)


2 garlic cloves, minced


3-6 dried hot pepper pods (I omitted)


1/4 cup sesame seeds


green onions, chopped (I omitted)


rice (I used Lundbergs short grain brown rice)


Directions:

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, rice vinegar, and broth. Set aside. In a separate bowl, combine uncooked chicken, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of rice vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended. (next time I use this recipe I am going to omit using the egg whites and cornstarch. I think it will turn out just fine without it)

In your wok, heat oil over med-high heat (put in just enough to cook the chicken). Cook chicken (in about 3 batches) until golden on both sides. Remove chicken from wok with a slotted spoon and drain on paper towels. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over rice.

Original recipe was found at www.glutenfreemommy.com. Her picture looks better with the green onions on top. 

"You Got Peanut Butter in My Chocolate" Cookies

The original recipe called for all purpose flour or barley flour. I made it gluten free using rice flour

1/4 cup unrefined sugar
1/4 cup dark chocolate chips
1/4 tsp sea salt
3/4 cup white rice flour
3 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 cup maple syrup (I use honey)
1 tsp vanilla extract
1/4 cup canola oil
1/4-1/3 cup peanut butter or almond butter

1. In a bowl combine sugar, chocolate chips, and salt (I put in my kitchen aid mixer)
2. Stir in rice flour, cocoa, baking powder, baking soda, and stir until well combined (add this to my mixer)
3. In a separate bowl, combine the maple strip, vanilla, canola oil, then add to the above mixture and mix until well combined.
4. Add the peanut butter, about a tablespoon at a time, so it swirls in with the chocolate
5. Scoop 1-2 tablespoons of the cookie mixture onto parchment lined baking sheet or silpat
6. Bake for 10-11 minutes at 350
7. Let cool before eating so the cookie does not break apart

Peanut Butter Cookies

1 cup blanched almond flour (I use honeyville grain brand as its the cheapest)
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup creamy roasted peanut butter
1/4 cup honey
2 tablespoons shortening (I used spectrum vegan shortening)
1 tsp vanilla extract

1. Combine the flour, salt, and baking soda in kitchen aid mixer
2. Add honey, peanut butter, shortening, vanilla
3. Mix together until well blended
4. Scoop 1-2 Tablespoons at a time onto a parchment paper lined baking sheet (I use my silpat)
5. Bake at 350 for 8-10 minutes until golden

original recipe at www.elanaspantry.com uses agave instead of honey (I don't think I can tolerate agave due to high fructose content so I replaced with honey). I want to try using cane sugar to decrease the cost instead of using honey.

Turkey Lentil Soup

Turkey Lentil Soup:

**My husband even loved this and took seconds...so that means something**

8 cups chicken or vegetable stock

2 cups dried, uncooked brown lentils

1 lb ground turkey (I cook before adding to the soup)

1 medium-large yellow onion, chopped

3 carrots, sliced

2 ribs celery, sliced/chopped

2 cans diced tomatoes (14.5 oz cans)

3 medium potatoes, diced (I use baking potatoes)

4 cloves garlic, minced

2 tablespoons herbs de provinces

1 tsp salt (or to taste)

2 tablespoons white vinegar

1.  Cook ground turkey (I add the garlic and onion while cooking up the turkey)

2. Add stock, lentils, carrots, celery, tomatoes, potatoes, onions & garlic (if not added already in turkey)

3. Bring to a boil, add the herbs de provinces, then simmer for about 1 1/2 hours. I added the turkey after it was done boiling. 

4. Serve when veggies and lentils are tender

5. Use salt and pepper to taste

6. I served this with my homemade gluten free bread (recipe on my blog)

"Candy Cane" Popcorn

16 cups air popped popcorn

Wilton Candy Melts, Candy Cane Flavor (1 bag is 10 oz)

Mint Chocolate M&M's, 1 bag

Christmas M&M's milk chocolate, 1/2 bag

Wilton's Candy Cane Sprinkles

1. Pop your popcorn

2. Melt the candy melts in the microwave about 1-1 1/2 minutes then stir

3. Pour over popcorn and stir in a large bowl

4. Add the candy sprinkles and M&M's

Original recipe on http://bakeat350.blogspot.com used microwave popcorn

White Turkey Chili

Ingredients

1 1/2 tablespoons olive oil, divided 
2 pounds ground turkey breast (I use about 1-1/2 pounds ground turkey)
1 green bell pepper, cored, seeded and chopped 
1 medium yellow onion, chopped 
1 teaspoon ground coriander 
2 tablespoons ground cumin 
1 teaspoon dried oregano 
Salt to taste 
1 bay leaf 
1 (28-ounce) can tomatillos, drained and chopped (I used about 4 cups diced and fresh)
1 (4-ounce) can diced green chiles, drained 
1 small jalapeño, seeded and finely sliced (I omit)
2 cups low-sodium chicken broth 
3 cups cooked Great Northern beans, drained 
Chopped cilantro, for garnish (optional) 
Grated Monterey Jack cheese, for garnish (optional) 
Sour cream, for garnish (optional)

Method

Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatillos, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more. Stir in cilantro, ladle chili into bowls and garnish with cheese and sour cream, if you like.

www.wholefoodsmarket.com/recipes

Paleo Pumpkin Bread

• 1 cup blanched almond flour (I used Honeyville Grain. There is a store in Salt Lake by the airport for a great price)
• ¼ teaspoon celtic sea salt (I used morton sea salt)
• ½ teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon cloves
• ½ cup roasted pumpkin (I used canned pumpkin)
• 2 tablespoons honey
• ¼ teaspoons stevia (I omit and added 1 T more honey)
• 3 eggs

1. In a food processor combine almond flour, salt, baking soda and spices (I used my kitchen aid mixer)
2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
3. Scoop batter into a petite loaf pan (I didn't have one so I doubled the recipe and put in a regular loaf pan)
4. Bake at 350° for 35-45 minutes
5. Cool for 1 hour
6. Serve

www.elanaspantry.com

Basmati Rice, Black-Eyed Peas and Sunflower Seeds

Serves 8

Mushrooms and red bell peppers combine with black-eyed peas in this flavorful vegetarian entrée. Sunflower seeds add a crunchy finish, but pumpkin seeds taste great with this dish, too.

Ingredients

2 cups raw basmati rice (I used brown rice)
2 tablespoons extra virgin olive oil or canola oil 
1 medium yellow onion, chopped 
1 (8-ounce) package button mushrooms, sliced 
1 red bell pepper, cored, seeded and chopped 
Gluten-free tamari to taste 
6 cups cooked black-eyed peas* (or 4 (15-ounce) cans, rinsed and drained) 
Salt to taste 
1/4 cup roasted sunflower seeds

Method

Cook rice according to package instructions. 

Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, red pepper and tamari. Cook, stirring often, until mushrooms release their liquid, about 7 minutes. Add black-eyed peas and salt and cook until heated through, about 5 minutes. Spoon black eyed-pea mixture over cooked rice, garnish with sunflower seeds and serve. 

www.wholefoodsmarket.com/recipes