chocolate zucchini banana bread

http://forkvsspoon.com/chocolate-banana-zucchini-bread/

I adapted this with gluten free flour and honey instead of sugar. Turned out FANTASTIC

huevos rancheros

http://cookieandkate.com/2011/scrambled-huevos-rancheros/

Weve loved this recipe lately. Its quick and easy

Shrapnel

Weird name but we love this stuff

1 can white beans
1 can black beans
1 can corn
1 juice of lime
1 avacado
1 bell pepper
1 tomato
1 onion
dash of italian seasoning
touch of sweetener (maple syrup)


This makes the greatest chip dip in the world

cucumber dip

Sour cream or greek yogurt 1 small tub
Shredded and drained cucumbers (1-2) (use a cheese grater and then drain off excess water)
Add a whole bunch of spices like dill garlic mrs. dash combo, salt pepper
sometimes I add shredded carrots and onions also

Dip with chips

gluten free banana muffins

This is my favorite muffin recipe

http://www.multiplydelicious.com/thefood/2014/04/banana-muffins-with-coconut-flour/

email I sent to a friend with my latest favorites some are already on here sorry

Hawaiian Haystacks

WE top with everything veggie and fruit. So this is a good way to sneak stuff in.  I just boil the chicken in water and coconut milk instead of cream of chicken (then add a thickener). I season with ginger and garlic and bullion.  Coconut milk I am pretty sure you can get at any grocery store and I use it in a lot of my recipes but you can always sub. cream of chicken. You could also make this way easier and use canned chicken I have done that before. WE serve with rice as well.

Chicken Salad WRaps

Canned chicken

Celery, green onions, (chopped apples, and green peppers go well too but change the taste a bit)

Mayo

(sometimes I add cream cheese to, which makes them extra yum)

Chop veggies and mix with Mayo and cream cheese and wrap in tortilla

Shepherds pie as far as the veggies to throw in with the meat I have tried just about anything and everything I have left over in my fridge. I can sneak a lot of veggies in here and the kids love it!

http://thenourishinghome.com/2012/03/easy-shepherds-pie-gf/

Pasta Salad with Greens (serve with oven fries.. I just use coconut oil and rub it into sliced potatoes and broil it. The coconut oil can withstand higher temps before it turns to trans fat so that is why I use it.)

I put celery,peas, canned chicken, pasta (cook and cool first) grapes apples pineapples green onions carrots and lettuce all together with a little bit of mayo and salt and pepper and (raw apple cider vinegar-just a touch- this is weird I know, but it is full of probiotics)

Egg Omelet with Spinach and Salsa- In this dish I just sautee a whole bunch of veggies -- onions peppers mushrooms potatoes all finely diced (in my cast iron pan that I can transfer to oven) If you don't have one of those you can just pour all the veggies after they are cooked down into a pyrex dish). Then I add a huge handful or 3 of spinach and let it cook down a bit. Then I add salsa on top. Then 8-12 beaten eggs depending on how many are eating. Then I add a bit of cheese and cook it for about 20 minutes? Not sure on time here. The kids Like this one lots too.

Café Rio

The Cafe Rio REcipe:

Soak Dry Black Beans Overnight (I usually do around 4 cups so i have extra for refried beans, or soup)- or you can do a quick soak where you bring -beans plus water to cover- to a boil, turn off the heat and cover, and then let sit for 1 hour. Then:

Rinse beans and put in crockpot with 1 whole onion, and chopped up Jalepeno, garlic, cumin and pepper.

Cook 3-5 hours on high depending on type of bean, and salt at the end. Drain excessive water and add a jar of salsa and any type of sweetener (1/2 to 1 cup depending on how sweet you want it.). Honey works great.

Rice: Put 2 cups of rice in frying pan with 

2 T. oil, 3-4 garlic cloves and sautee for a few minutes

 Add 4 cups water, salt or bullion and cook. 

when finished cooking add

1 bunch of freshly chopped cilantro, 

2-3 squeezed lime juice

Sauce: 

1 c. Mayo

1 c. buttermilk

1 bunch cilantro

4-5 tomatillos 

2 cloves garlic

Sprinkle of Cayenne pepper

Ranch Dressing Packet

Puree in the blender and refigerate till you are ready to eat it.

Put everything in a tortilla with some salad, tomatoes and avacados.

This should make enough for your family for a few days. This is probably the only meal my kids don't get sick of, and we have it for leftovers for lunch and dinner the next day sometimes... SO good..

Tuna Casserole based on (http://glutenfreeeasily.com/finding-balance-for-gluten-free-heathy-living-in-your-pantry-easy-pea-sy-cheesy-tuna-or-salm

on-casserole/)

Sautee onions mushrooms carrots then add Tuna 1-2 cans coconut milk and cooked pasta. Add peas. AT this point I just top with cheese and serve but sometimes people top with breadcrumbs and cheese and bake it. I know your kids aren't huge tuna fans so I think this would work well with Canned Chicken as well.

These don't help with veggie intake but we love them:

German Pancakes-my kids love this. WE have also made it with berries instead of apples

http://allrecipes.com/recipe/german-apple-pancake/

overnight apple sourdough french toast- you can just use your normal bread.

adapted from http://www.food.com/recipe/overnight-blueberry-french-toast-306088


1 loaf Sourdough bread, sliced 1-inch thick
9 large eggs
3 cups milk
1 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 cup maple syrup-or sugar
1/4 cup butter (or stick margarine)
1 cup chopped pecans (optional)
2 cups apples diced (peeled if you prefer)
2 cups blueberries (fresh or frozen)
Directions:
Grease a 13 x 9 inch baking dish- might need larger depending on your loaf of breada.
Arrange the bread in a single layer in the dish.
In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 1/4 cup of the brown sugar. Stir well to mix.
Pour egg mixture evenly over the bread. Cover and let sit for at least 2 hours, but up to 8 hours or overnight.
When ready to bake, preheat the oven to 400 degrees.
In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of maple syrup, stirring well.
Top the egg mixture with the pecans and blueberries or apples, then drizzle on the butter sauce.
Bake for 45 minutes until set and golden brown on top.
Serve with warm maple syrup.

german apple pancakes

German Apple Pancakes
Preheat oven 350
In a cast iron pan that can be transferred to the oven
Saute 3 apples skinned and sliced in 2 T butter or coconut oil, cinnamon, nutmeg all spice and a touch of honey at the end of sauteeing.
While still hot,
Pour over the top: (after beating well) 9 eggs, 1 cup gluten free flour 1 t. salt 3 drops stevia

Bake 20 minutes until toothpick comes out clean.
Pour pure maple syrup over the top.
YUM

Tuna casserole

http://www.healthygreenkitchen.com/healthy-tuna-casserole-guest-post-from-carrie-vitt.html

Buckwheat Pancakes

soak overnight
2 and 1/2 cups buckwheat groats (or whole buckwheat)
cover with water and add a dash of lemon juice and apple cider vinegar

Rinse off in the morning in a very fine strainer
Throw it in the blender and add
2 cups buttermilk
4 eggs
2 t. baking powder
1/4 cup chia seeds
1/4 oil or applesauce
1 t. salt
cinnamon cloves and nutmeg
Throw them on the skillet.

yummo asian salad

My kids gobbled this up and I subbed bok choy for some of the lettuce and didnt use cabbage.


http://thehungryartist.wordpress.com/2012/06/27/asian-chicken-salad-with-peanut-sauce-and-soba-noodles/

banana muffins

http://theprairiemom.com/index.php?pr=Muffin_Recipes

Substitute 2 cups whole wheat flour and 1 cup and 3/4 cup water plus 2 T raw vinegar for the soaking portion.

So far this has been my best soaking muffin experience (or should I say experiment!)

Cabbage soup

Ingredients

• 1 large onion, chopped
• 2-3 cloves fresh chopped garlic 
• 2 tablespoons butter
• 10 cups water
• 6 cups chopped cabbage
• 4 cups diced peeled potatoes
• 3 tablespoons chicken bouillon granules
• 1/2 teaspoon coarsely ground pepper
• Saute onions and fresh garlic in butter 
• Place in crockpot and pour 1 can coconut milk over top.
• High for 4 hours

Adapted from:             http://www.tasteofhome.com/Recipes/Potato-and-Cabbage-Soup

Would like to try adding carrots and mushrooms  ,and ham, if we at it ;(!!!!                              

http://healthfoodlover.com/hfl/2010/05/sesame-cabbage-soba-noodle-stir-fry/

Chocolate ICe Cream

Adapted From Wholenewmom.com 

Chocolate Chip Almond Milk Ice Cream 

Makes approximately 3 cups (3/4 quarts) ice cream

Ingredients:

2 cups Almond Milk
1/3c. maple syrup
1/3 c.  cup cocoa or carob powder
1/8 c. peanut butter
1/2 Tbsp Ultra Gel (found at kitchen kneads)
1/8 tsp salt (I recommend RealSalt)
Add in's when almost frozen: coconut, almonds,chocolate chips

Method

1.  Add all ingredients and mix well in vita mix

2.  Add mixture to ice cream maker and process following manufacturer’s instructions.

3.  When mixture starts to thicken, add almonds and chocolate chips.

Just perfect for a small bedtime snack for the 5 kids and 2 adults.  

overnight apple sourdough french toast

adapted from http://www.food.com/recipe/overnight-blueberry-french-toast-306088


1 loaf Sourdough bread, sliced 1-inch thick
9 large eggs
3 cups milk
1 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 cup maple syrup
1/4 cup butter (or stick margarine)
1 cup chopped pecans (optional)
2 cups apples diced (peeled if you prefer)
2 cups blueberries (fresh or frozen)
Directions:

1
Grease a 13 x 9 inch baking dish- might need larger depending on your loaf of breada.
2
Arrange the bread in a single layer in the dish.
3
In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 1/4 cup of the brown sugar. Stir well to mix.
4
Pour egg mixture evenly over the bread. Cover and let sit for at least 2 hours, but up to 8 hours or overnight.
5
When ready to bake, preheat the oven to 400 degrees.
6
In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of maple syrup, stirring well.
7
Top the egg mixture with the pecans and blueberries or apples, then drizzle on the butter sauce.
8
Bake for 45 minutes until set and golden brown on top.
9
Serve with warm maple syrup.

soaked pumpkin muffins

from kitchenstewardship.com

Soaked Famous Pumpkin Muffins

Print

Recipe Type: Quick Breads

Author: Katie Kimball

Cook time: 45 mins

Total time: 45 mins

Ingredients

• 1 2/3 cup white whole wheat flour
• 1 c. pureed pumpkin
• 3/4 c. water
• 2 Tbs buttermilk or plain yogurt
• 1/2 c. melted butter or refined coconut oil
• 1 c. sugar or sucanat
• 2 eggs
• 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1/2 tsp. cloves
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg

Instructions

1. Soak white whole wheat flour, pureed pumpkin (optional), water, buttermilk/yogurt, and butter/coconut oil together overnight or for 12-24 hours on the countertop.
2. When ready to bake, add the sweetener, eggs, baking soda, baking powder, salt, and 3 spices. Mix well – be sure to scrape the bottom of the bowl a few times and beat hard to get everything fully incorporated.
3. Pour into muffin cups and bake 40-45 minutes at 325 degrees F (35-40 with honey). They’ll be a bit more moist than you’re used to with the “toothpick test”.
4. Do not overbake!
5. Allow to rest 5 minutes in the tins, then tip out to cool on racks.

Read more at http://www.kitchenstewardship.com/2010/02/19/recipe-connection-soaked-healthy-pumpkin-muffins/#bzuD9pBa2MLIq0tv.99 

Chocolate Beet Cake

http://www.food.com/recipe/beet-brownies-379796

chocolate chip cookies

http://www.waldorfmoms.com/2013/01/the-best-gluten-free-vegan-grain-free-chocolate-chip-cookies.html
Add one egg, and use butter instead of oil and they fluff up awesomely
Seriously the best cookies I have tasted in years that are healthier!

LAtest and greatest yummy muffin recipe. Super easy!

Blender Apple Muffins from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=725544

Submitted by: SHES.SMOKIN

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 12

Ingredients

2 cups whole wheat flour --- you may have to add up to a cup of regular oats depending on how juicy your apples are.. I used honeycrisp and they were large and juicy, and I needed 1 cup oats to get them to the right consistency.
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
2/3 cup almond or rice milk

 Coupons

1 egg

 Coupons

1/3 cup butter, melted

 Coupons

3/4 cup honey
2 medium apples, cored & quarterd 

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Directions

Makes 11 Muffins

1. Combine flour, baking powder, soda, salt and cinnamon in large bowl.
2. Put milk, egg, butter, sugar, and apples into electric blender, and process until smooth.
3. Pour liquid into flour mixture and stir only until mixed.
4. Fill muffin cups and bake at 375 F for 30 minutes.

pumpkin cookies

from slowlikehoney.net-- with my healthier changes

Pumpkin Chocolate Chip Cookies
Adapted from AllRecipes via My Baking AddictionYields 16 large cookies

Ingredients:
1 cup canned pumpkin
1 cup honey
1/2 cup coconut oil
1 egg
2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon allspice

1 teaspoon fresh ground nutmeg

1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine)
2 cups DARK chocolate chips

Directions:
Combine pumpkin, honey, oil, and egg.
In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg, allspice, and salt.
Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 12 minutes or until lightly brown and firm (they don't look done, so just stick a fork or something in to make sure they aren't gooey, these are very soft and moist cookies)
Let cookies cool for 10 minutes, then transfer to wire rack.
When wrapped tightly with plastic wrap or stored in an airtight container, the cookies last for 5 days.