ITAL VEGGIES! GLUTEN AND DAIRY FREE! VEGAN ~ OF COURSE!

ITAL VEGGIES! 

 

 

SUPER YUMMY!

EASY TO MAKE! TAKES MINUTES!

GREAT AS A SIDE! 
BUT I JUST LIKE THEM WITH A SPOON OR A TORTILLA!

 

 

 

 

 

 

1 Tbl Olive Oil

1 Very Small Organic Red/Purple Onion

2 Clove V Garlic, pressed

1 tsp Oregano

2 Ears of Organic Corn ~ NON GMO

2 Small Organic Zucchinis, chopped small

1 Small Organic Red Bell Pepper, chopped small

Good sized hand full of Organic Broccoli Florets.

1 tsp Organic Gluten Free NON Dairy Vegan Spread (Optional)  Earth Balance is the best.

Fresh Ground OrganicBlack Pepper

 

 

Add Oil to saute' pan and get it nice and hot.  Add Onions and cook until soft shiny but not browned.

Add Garlic and Oregano and cook until fragrant about 30 seconds.  Add the corn and cook about 1 minute.  Add in the Peppers and Zucchini and cook until they begin to soften.  Add the Broccoli and cook until crisp tender.  Turn off heat and stir in Non Dairy Spread and about 3-4 turns on the Fresh Ground Pepper Mill.

 

I eat this with a spoon or a Tortilla.  But great for sides at your BBQ or with Fish!  Anything!  I am Vegan so the Tortilla works best for.  However you decide to eat this dish..............

 

ENJOY!



 

FRESH BLUEBERRY MUFFINS ~ GLUTEN FREE AND VEGAN!

FRESH BLUEBERRY MUFFINS
GLUTEN FREE AND VEGAN!

 

These Amazing Fresh Blueberry Muffins are simply FABULOUS!

They are FRESH, MOIST and SUPER YUMMY!

 

2 Cups Organic Gluten Free Oat Flour
1 1/2 tsp Organic Gluten Free Baking Powder divided
1/2 tsp Salt
1/2 Cup plain unsweetened Organic Gluten Free Apple Sauce
1/2 Cup Organic Gluten Free Flax Meal
1/4 Cup Canola Oil
3/4 Cup lightly packed Organic Gluten Free light Brown Sugar
1/2 tsp Organic Gluten Free Vanilla
1/4 Cup Organic Gluten Free Rice Milk
1 1/2 Cups Organic Fresh Blueberries

Pre Heat Oven to 350 ~  Grease Muffin Tins and set aside.

In Medium bowl combine and whisk thoroughly Oat Flour, 1 tsp Baking Powder and Salt.  Set aside.

In large bowl combine Apple Sauce, 1/2 tsp Baking Powder, Flax Meal, Oil, Brown Sugar, Vanilla and Rice Milk.  Whisk well to thoroughly combine.

Slowly add dry ingredients to the Apple Sauce mixture to combine without over mixing.  Fold in Blue Berries.

Add batter to the Muffin Tin filling each cup about 3/4 of the way.  Bake for 25-30 minutes.  If using a Propane Oven they will take at least the 30 minutes and maybe a few minutes more.  Bake until tooth pick or butter knife comes out of the center of one without showing batter.

 

ENJOY!

 

GLUTEN FREE ~ DAIRY FREE SWEET AND SOUR CHICKEN

GLUTEN FREE ~ DAIRY FREE
SWEET AND SOUR CHICKEN

So what do you do when its too hot to do anything else?
I create recipes, bake and cook. 
That is after the heat subsides.

This is a fabulous and very yummy Gluten Free Sweet and Sour Chicken
recipe that I created tonight!

 

 

 

1 1/2 lbs Organic Free Range Certified Gluten Free Chicken Breasts, cut into bit size chunks

1 Cup Corn Starch  + 3 Tbl for slurry

1 1/2 tsp Ground Ginger

1 1/2 tsp Ground Garlic

3 to 4 Grinds Fresh Ground Pepper

2 Tbl Sherry

 

3 Tbl Oil

 

2 Carrots cut into thin slices

1 Organic Medium Onion, chopped into 1/4 - 1/2 in ch pieces

1 Organic Red Pepper, chopped into 1/4 - 1/2 in ch pieces

1 Organic Green Pepper, chopped into 14 - 1/2 in ch pieces

1 Cup Organic Broccoli Florets, chopped into bite size pieces

1 Can Organic Pineapple Chunks, Juice reserved (juice should make 1 cup)

 

1/4 Cup Red Wine Vinegar

1/4 Cup Apple Cider Vinegar

1 tsp Gluten Free Soy Free Tamari

2 Tbl Organic Gluten Free Ketchup

1/2 tsp Sriacha Sauce

 

Cut Chicken into bite size chunks, put into bowl with the Corn Starch (all but 1 Tbl), Ginger, Garlic and Pepper.  Mix well to coat and then add the Sherry and mix again.  It will look wet.  Add the 1 Tbl Corn Starch and mix again.  Set aside.

 

In a small bowl create slurry by adding 3 Tbl of Corn Starch and enough water to create a smooth slurry.  Set aside.  1/2 - 3/4 cups Water

 

Add Vinegars and Pineapple Juice in a small sauce pan on very low heat and warm to a simmer while cooking other vegetable ingredients.

 

Add 1 1/2 Tbl oil to the Wok or fry pan with high sides and heat until very hot.  Add the Chicken mixture and stir fry until browned and almost cooked through.  Take from pan and add back to bowl.

 

In same Wok or large fry pan with high sides add 11/2 Tbl Oil and heat to very hot.  Add Carrots and stir fry until they begin to soften.  Add the Onions and stir fry until they begin to soften add Peppers and Broccoli and stir fry until they turn a bright color.  Add the Pineapple chunks Cook until hot add the Chicken and turn down heat, stirring occasionally while you finish the sauce.

 

Into sauce add the Ketchup, Sriacha Sauce and Tamari.  Whisk well and then add the slurry.  Cook until the slurry barely begins to thicken and add the entire sauce into the Wok. turn Wok heat back up  and stir constantly until thickens. 

 

Serve with Rice or Gluten Free Noodles of choice.

 

ENJOY!

 

 

 

 

 

 



 



SUPER EASY! BUCKWHEAT TACOS ~ VEGAN ~ GLUTEN FREE ~ SOY FREE

BUCKWHEAT TACOS
VEGAN ~ GLUTEN FREE  ~ SOY FREE

 

These are AMAZING!  They are perfect! 
They have that meaty texture and Taco taste without having to use Soy or TVP. 

 

2 Cups Organic Gluten Free Vegetable Broth
1/2 to Full Packet of Organic Taco Seasoning of choice or your own Taco Seasoning mix
3 Tbl Olive Oil, divided
1 Cup Organic Roasted Buckwheat
1 Cup Chopped Onion
1 Cup Diced Organic Tomato's or 1 Cup of Organic Canned Tomato's, drained
1 Large Organic Pablano chopped or 1 Can Mild Chili, drained

Organic Corn and or Brown Rice Flour Tortillas
Vegetable Oil for Frying Shells

CONDIMENTS:
Organic Vegan Gluten Free Cheese, store bought or homemade
Organic Lettuce
Organic Tomato's
Organic Scallions (Green Onions)
Organic Avocados

Add Broth, Taco Seasoning and 2 Tbl Olive Oil  to small pot, bring to a boil, add Buckwheat reduce heat and simmer for 10-14 minutes, until broth is absorbed and Buckwheat is cooked.

In the mean time add 1 Tbl Olive Oil in a Fry Pan or Saute Pan until hot, add Onions and cook stirring until they begin to soften and glisten.  Add Tomato's and Chili's and cook until soft.  Add Buckwheat mixture and combine well.

 



Cook your Taco shells in the Vegetable Oil for hard shells or you can simply heat or bake them.  However you like to eat shells. 


Add you Buckwheat mixture to the inside of your shells top with the Condiments!

ENJOY!

 



 

GLUTEN FREE BACON BURGER WITH PEPPADEW RELISH & GLUTEN FREE VEGAN BUNS

GLUTEN FREE BACON BURGER
WITH PEPPADEW RELISH
& GLUTEN FREE VEGAN BUNS

 

OK!  So Amazingly fun to cook.  Not Vegan, but totally Gluten Free
even the homemade "Gluten Free" bun.

Household loved them!  You will too!

Created relish and buns today!

 

 

FOR THE BURGER:
1 lb Organic Certified Gluen Free Hamburger meat, fat content of choice
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp Paprika
Pinch of Salt
(you can double or tripple this resipe to make more.  Just yuse the same amount of seasoning per pound of beef that you make).

Garnish:  Dijon or Regular Mustard and Lettuce.  You can add cheese or whatever youwould like, but remember that these are created for fabulous flavor already.

1 lb Certified Gluten Free Bacon

FOR THE RELISH:
10-12 small Organic Peppadew peppers diced into small pieces
1/8 Cup Organic Pickled Jalapenos diced into small pieces
1/8 Cup Fresh Organic Basil chopped small
(You can double this recipe no  problem to make more)

GF BUN RECIPE TO FOLLOW AT BOTTOM   ................

RELISH:
Combine all ingredients in a bowl, mix well and set aside.



Cook OGF Bacon until desired crisp and set aside, keep warm.  If BBQing bacon is fabuous when BBQ'd.

Out OGF Hamburger in a bowl and add all of the spices.  Using hands combine until very well mixed and spices are evenly ditributed.  Make patties and either BBQ, Grill or Pan Cook as you normally would.

Add Lettuce to bottom bun, then Hamburger and then the Bacon on top of Hamburger.  Add Mustard to top of bun and add the Relish ontop of the Mustard.  This will help kind of hold some.  Also add a little to top of the Bacon.  Place top bun on top and Enjoy!

GLUTEN FREE BUNS:
1 3/4 Cup Warm water
2 Tbl + 1 tsp Organic Agave Nectar
2 1/2 tsp Gluten Free Active Dry Yeast (1 Small Package)
3 Tbl Organic Ground Flaxseed or Flaxseed Meal
1 1/4 Cup Organic Sorghum Four
2/3 Cup Organic Arrowroot Starch
1/2 Cup Organic Quinoa Flour
1/3 Cup Organic Tapioca Flour
2 Tbl Organic Almond Meal/Four
2 1/2 tsp Organic Xanthan Gum
1 1/2 tsp Organic Sea Salt
2 Tbl Olive Oil
1 tsp Organic Apple Cider Vinegar

6 Baking Rings or 6 Rings made out of Tin Foil at leat 4" wide.  Oil rings on the inside.  Set on Parchment Paper lined Baking Sheet.

In a large bowl or stand mixer bowl add 3/4 Cups Water and Flax Seed whisk well and let sit to thicken.

In bowl whisk lightly 1 Cup Water, 1 tsp of Agave Nectar and Yeast.  Set aside and let rest about 5-8 minutes until about a 1/2 inch foam forms on the top.

In the mean while add ingredients from Sorghun Flour to Salt into a bowl and whisk to combine well.

Add the Agave Syrup, Oil and Vinegar to the Flax Seed mixture.  Using mixer blend on medium until well combined.  Turn mixer to low speed and add the yeast mixture and the flour mixture alternately then turn mixer back to high and blend for 4 minutes.  Batter will be come thick and sticky like a thick cake batter. 

Form balls with oiled hands and shape them into bun type shapes, set into the rings.  Let rise in a warm place uncovered for about one hour.  If you do nt have a warm place you can turn your oven to warm and set them in there.  I always turn my oven off, without opening the door, at about 30 minutes and then let them still sit in the oven the rest of the time to continue rising.  If in the oven pull the buns out first, preheat oven to 350*.  Place buns in the oven and bake for 15-20 minutes until brown and test just like you would a cake to see if done.  If you have a propane oven they take a little bit longer.  Differnt climates may take longer too.  Once done let sit until cooled before slicing. Use them with your burgers!


You can also use these for Sandwich bread!  Since they are Gluten Free and Vegan you can use them for any meal that calls for GF/V foods!  Yummy!

Combine this meal with your Gluten Free Vegan Onion Rings (previous post).

ENJOY!

 

 

GLUTEN FREE VEGAN ONION RINGS

GLUTEN FREE VEGAN ONION RINGS!
SUPER YUM!

 

So I spent time in the kitchen and came up with a recipe that,
well tastes like what people call the real thing,
but I call the other thing!

 

Amazingly good!  Even my Chef Daughter, who does not like Onion Rings, likes these!

 

 

 

 

 

1/2 inch of Vegetable Oil, non Soy in a large pot

1 really large sweet Organic Onion or 2 smaller

6 Replacer Eggs, Ener-G work best in seperate bowl

1 1/2 - 2 Cups Organic Brown Rice Flour in seperate bowl

1 Cups Organic Garbanzo Bean Flour (Gram Flour)

1 Cup Water + more for thinning

1/4 tsp Salt

1/2 tsp Paprika

2 grinds of Black Pepper or big pich

Gluten Free Bread Crumbs, Glutino work the best.

 

Create eggs and use hot water to make them, this helps them thicken, and let sit while preparing the rest of the ingredients. 

 

Put Organic Brown Rice Flour in a seperate bowl.

 

Put Bread Crumbs in seperate bowl.

 

Slice onions about 1/4 inch thick and seperate the rings.

 

FOR BATTER:

In a Larger bolw, Combine Garbanzo Flour, Salt, Paprika and Pepper and whisk togeter.  Add 1 Cup of the water and whisk thoroughly.  You want the batter to run a bit when you dip your onions so if it seems to thick go ahead and add a "tiny" bit of water at a time. 

 

Heat oil in pot.  Get it hot enough for frying.  Test by dropping a tad bit of batter in the oil and see if it sizzles and browns.  Its great if you have a deep fryer, use it.  I don't so I create with a large pot.

 

When you are making these you want to move quickly.  That way you wont loose drippings from the Onions.

 

Take Onion, dip into the Egg mixture.

Then dip it into the Brown Rice Flour.

Then dip into the Batter

Then Dip into the bread crumbs and cover with bread crumbs.  You may have to move the crumbs around a bit to cover.  But not the onions or you will loose the batter.

 

Drop into the hot oil and cook until brown and then fli and cook other side until brown.  These cook really fast.  Pull out of oil and set on paper towels or papper bag.

 

These sound like a ton to make, but they are super easy and super FABULOUS GOOD!

 

 

ENJOY!

 

 



 

 

 

 



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How Much Do You Know About Bee’s and Celiac?

How Much Do You Know About Bee’s and Celiac?

Bees are great and honey is sweet.  It helps to build up an immune system and is great for baking and cooking and is absolutely fabulous for adding to wounds as a healing and antibacterial agent.

BUT WHAT ABOUT FOR CELIAC’S!?!

When Bees collect Pollen they travel from 7-12 miles from their hives to collect pollens.  These wonderful and gorgeous little creatures do not have cameras on them and therefore we do not know all of the Pollens that they are collecting and incorporating into their Honey.    When a honey is named something like Sage or Mountain or Orange honey it is because the bee keeper has the bee’s hives in an area where the predominant availability is for a certain type of pollen.  Again do not be fooled they do not have cameras on them and there is no way to control where the bee collects pollen from.

There is wild and farmer grown wheat, barley and Rye all over the place.  Especially in certain states where they grow, lots of hay and grains.  A bee can collect from anywhere in its radius of collection.  Therefore we cannot control if a bee is actually collecting pollen from grains a celiac is not supposed to ingest.

I used to sell honey.  I would go to markets and street fairs and sell to the general public.  This is how I have met so many people with Celiac and other food allergies.  This is also how I figured this out and then did a little reading research and studied bees and honey. 

As wonderful as bees are and as fabulous as their honey is, and although honey does have some fabulous healing properties, I noticed that the more I ate at my events while explaining how great the honey and its healing properties were, the cruddier I felt.  Once I threw it out I felt sooooo much better.  So I began to do surveys on people with allergies.  Had people try the theory and I can say that 46 out of 52 people with the Celiac or Gluten allergy that I had join in felt like crud too until removing the honey from their diet.

So just another tid-bit on what not to eat from experience only!  But if you eat honey and you still don’t feel great, try taking it out of your diet for a few weeks and see what happens.

Peanut Sauce and Noodles with Tofu and Broccoli & Kale!

THAI PEANUT SAUCE AND TOFU NOODLES

AMAZING!

My take on mouth watering Peanut Sauce and Noodles with Tofu and Broccoli & Kale!

 

 

 

FOR THE SAUCE:



 

3 Tbl Peanut Butter

1 1/2 Tbl Tamari

1 Tbl Mirin (Japanese Rice Wine Vinegar)

2 Garlic Cloves, pressed

1 Tbl Grated Ginger

1/2 tsp Agave Syrup (You can also use Honey but then it is not Vegan)

Juice of 1/2 of one Lime

1/2 tsp Sriracha Sauce

1/4 Cup Water to thin. (If you want a thinner sauce you can add more water)

1 Tbl Sesame Oil

 

Add all ingredients to small bowl, Whisk and set

aside.

 

 

 

 

FOR THE NODDLES, TOFU AND VEGGIES

 

1 Tbl Olive Oil

1 1/2 Tbl Coconut Oil (You can use Olive Oil)

2-3 Tbl Gluten Free Corn Starch

12 oz Gluten Free Rice Noodles

1/2 lb Organic Tofu, cut into small bite sized chunks

1/2-1 Cup Peas

1 Cup Organic Broccoli Florets, cut into small pieces

3 Organic Scallions, chopped small

1/2 bunch Organic Kale, taken off of ribs and torn into small pieces

1/4 Cup chopped Organic Cilantro

Hand full of torn Organic Basil

Chopped Peanuts for the topping

 

Take your Tofu add to a bowl.  Cover with the Corn Starch and mix to coat well.  Set aside and prep your other ingredients.

 

Fill a large pot with water and add 1 Tbl Olive Oil.  Bring the pot of water to a boil and cook your Rice Noodles until done. Check your Noodles frequently as Rice Noodles cook a lot faster than regular Noodles.  When they are finsihed, strain and set aside.

 

Heat your Wok or Deep Dish Fry Pan until very hot, add 1Tbl Coconit Oil and let it get hot.  Add the Tofu mixture to the oil and stir fry mixing often so thatthe Tofu browns a bit but does not burn.  Once cooked, take from Wok and put back into your bowl. 

 

Add the 1/2 Tbl Coconut Oil to the pan and let it get hot.  Add the Peas and Broccoli to the Pan and stir fry until bright green and crisp. Add Scallions and cook for 30 seconds.  Add the Kale and cook for 30 seconds and then add the Cilantro and the Basil, turn off heat and stir until just wilted.  Add the Tofu back to the pan and then add the Noodles and toss until well combined and really "mixed well".  Add the sauce to the pan and mix well!!  Make sure that the sauce is mixed well and coats everything.

 

Serve in bowls topped with the Peanuts.  You can also add a aqueeze of Lime to the top if you would like.

 

 

 

 

 

 

 

 

 

 

 

ENJOY!

 

 

 

 

 

 



 

 



APRICOT GLAZED PORK LOIN WITH WARM WHITE SWEET POTATO SLAW

APRICOT GLAZED PORK LOIN
WITH WARM WHITE SWEET POTATO SLAW

 

 

 

Elegant Apricot Glazed Pork Loin with Warm White Potato Slaw is a lovely dinner for any occasion.  To dress up an ordinary dinner table to entertaining.

 

 

 

FOR THE PORK LOIN AND GLAZE:

1 1/2 Tbl Olive Oil

One 1 1/2lb Organic Certified Gluten Free Pork Loin, Center cut loin works best, its thicker

Salt and Fresh Ground Pepper

3 Tbl Apricot Jam (Preferably Home-Made)

1/4 tsp Red Pepper Flakes

1 Small Clove Organic Garlic

 

FOR THE SLAW:

1 Tbl Olive Oil

2 Organic Shallots sliced thin and then chopped

1 Clove of Organic Garlic Pressed

2 Medium or 3 Small Organic White Sweet Potato's, Shredded

2 Carrots Shredded

1/2 Bunch Organic Kale, taken from the rib and torn into small pieces

1/2 tsp Chili Powder

 

Whisk together the Apricot Jam, Red Pepper Flakes and Garlic in a small bowl and set aside.

 

Pre-heat the oven to 500, not quite broil.  Add 1 Tbl Olive Oil to a glass baking dish and coat the bottom with it.   Poke hole in the Pork Tenderloin with a fork.  Rub 1/2 Tbl of Olive Oil all over the Pork Tenderloin and set inside the glass dish fat side facing up.  Add pinch of Salt and Fresh Ground Pepper to the top and put into the oven.  Bake for 10-15 minutes depending on thickness of the Pork Loin until it begins to brown.  Flip over and pour the Apricot mixture over the top keeping as much of the mixture on top of the Pork Loin as possible, it will drip.  Bake until the Pork Loin looks white and looks like it will begin to brown about 8 minutes.  Pull from oven and let rest for 5 minutes.

 

 

 

 

 



 

 

 

FOR THE SWEET POTATO SLAW:

Shred the White Sweet Potato and the Carrots.  Using a food processor is your best bet, but if you do not have one a simple grater will do.  Prepare all ingredients as stated in the recipe list.  Add Olive Oil to a Wok or Deep Dish Fry Pan.  Heat oil and ad Shallots, cook moving constantly until they begin to brown.  Add garlic and cook until fragrant add Chili Poweder and cook for 30 seconds.  Add the White Sweet Potato and the Carrots to the pan and stir fry them until they are warmed through and begin to brown slightly.  Turn off the heat and fold in the kale.  Kale will wilt.

 

 

 

 

 

ENJOY!

 

 

 

 

 

 





BLACK BEAN TACO SALAD

BLACK BEAN TACO SALAD

 

 

Thi sis a very Yummy Salad!  I call it a Taco Salad because we like to eat it with warm Tortillas, but you can have it as a side or in a bowl with a spoon.

 

 

 

 



 

3 Cups Organic Black Beans soaked and cooked until soft, or 2 Cans Organic Black Beans.

2 Ears of Organic Corn.  Corn taken off of the cob.

1 Red Bell Pepper chopped

2 large and 1 small Cloves of garlic pressed

2 Green Onions chopped small

1/4 tsp Sea Salt

1/2-1 tsp Cumin

1 tsp Sugar

1 1/2 Tbl Olive Oil

Juice of 1 - 2 Limes.  To your taste

1/4 Cup Cilantro, chopped

1/2 Large Jalapeno diced very small

 

2 Avocados Diced

 

Add all ingredients into a bowl except teh Avocados and mix to combine.  Taste and ad more of the seasonings that you prefer.  You can ad more of any of the spices or jalapeno to make it hoter saltier etc. 

 

Once mixed and perfectedto your taste, fold in Avocados.  You can also ad tomatos at this time too if you would like.

 

Heat up some corn or flour tortillas and............

 

 

 

 



 

 

ENJOY!

 



DOUBLE CHOCOLATE BROWNIES

DOUBLE CHOCOLATE BROWNIES

GLUTEN FREE  ~ VEGAN

So what do you do when you can't sleep at night? 

Well when everyone else is in bed and the TV is just horrible and there is really nothing to do,

 I BAKE!

 

These Amazing Double Chocolate Brownies will nock your sox off! 

They are so simple and so good you would never even know they were Gluten Free or Vegan!

Oooey Gooey Soft and Super Chocolatey!

Amazing Yum!

 

 

 

 

 

 

1/2 cup canola oil, plus more for pans (Optional)

3/4 cup plus 2 tablespoons garbanzo

1/4 cup potato starch

2 tablespoons arrowroot

1 cup Organic unrefined sugar

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup store-bought Organic unsweetened applesauce

2 tablespoons pure vanilla extract

1/2 cup brewed coffee or hot water

2 cups vegan gluten-free chocolate chips, such as Eat Freely (GF, WHEAT, SOY, EGG, DAIRY, NUT,  AND FISH FREE) Mini Chips are the best!

 

 

Preheat Oven to 325.  These should take 12-15 minutes to cook depending on your oven.  If you have a propane oven they may take about 17-19 minutes but check them at 15 minutes.  Propane bakes gluten free flours just a a little differnt and it takes just a little longer.  Prepare your muffin tins.  I use Coconut Oil spray that you can get from Trader Joes.  It works the best and does not change the consistency of the Brownies.  Any Coconut Oil will do.  Or you can use the Canola Oil.

 

Whisk together all of the ingredients in a smaller mixing bowl from the Garbanzo Flour to the Cocoa Powder and set aside.

 

In a larger mixing bowl whisk together until very well blended the Apple Sauce, Vanilla and Hot Water. (You can use Coffee for a richer Brownie.  I use the hot water.  This is also where you would add the oil, but I do not and they are still super moist).

 

Add your flour mixture in three consecutive batches to the wet ingredients and whisk while you add.  Once blended add your chips.  (If using mini chips use about 1 1/2 cups).

 

Spoon into the prepared muffin tins.  To create smaller Brownies use less batter and to create larger ones use more.  I use a large spoon full.  Fills almost half of the tin.  Remember these are brownies and they don't rise very much.

 

Let cool completely before taking out of tins, or they will hold on the bottom due to the chocolate chips.  Once cooled, put a dish towel over the muffin tray to catch the muffins and turn upside down to dump them out.  If any of them are sticking due to the chocolate use a butter knife around the edge to loosen them up.  But if you have let them cool they should just come right on out.

 

They are Super Yummy Warm!

 

 

ENJOY!

 



 



 

 







~CREPES ~ THESE ARE FILLED AND THERE ARE MANY OPTIONS

~CREPES ~
THESE ARE FILLED AND THERE ARE MANY OPTIONS

 

These are simply scrumptious!  

You can use this batter and make many variations to the filling. 

When I personally eat them I like to use Kale, Tomatos and Potato, homemade Vegan Cheese  or Eggplant, Tomatos and Basil.  These were created for the family so they are not Vegan, like I ate.  But the batter is great with so many variations so have fun creating with it.

BATTER:





1/4 or so of Organic Pablano Pepper diced small
2 Organic Schallots diced small
1/4-1/2 Cup Organic Cilantro finely chopped
1/4 tsp Thyme
2 Pinches of Tumeric
1/2 tsp Baking Powder
1 3/4 Cups + 2 Tbl Organic Garbanzo Bean Flour
1/2 tsp salt
1 Tbl + 1 tsp Olive Oil
Enough Water to create a runny batter that still has consistancy.  Remeber you will be swirling this batter around in a fry pan or Crepe Pan.

Combine all ingredients in bowl.  Get consistancy correct and set aside while you create your filling.


FILLING:



For this batch........................

1 Tbl Olive Oil 
2 Cloves Garlic, pressed
2 Linguisa Sausages, out of casing and broken into pieces.  Certified Organic and Gluten Free (You can find these at your local Health Food Store or Farmers Market).
1/2 Organic Red Pepper Chopped
1 Ear Organic Corn Non-GMO take kernels from cob
1 tsp Chili Powder
1 Cup chopped Kale

Add Olive Oil to Fry Pan, get nice and hot.  Add garlic and stir until fragrant.  Add broken Linguisa and cook until almost cooked through.  Add Red Pepper and Corn, Chili Powder and cook until hot.  Turn off heat, add in Kale and stir.  Kale should wilt.



TO MAKE THE CREPES:

Check your batter if it has thickened add a very tiny bit of water to loosten back up.

Heat another fry pan or Crepe pan and add a little oil.  I use coconut oil from a spray in my pan.  Once oil is hot add about 1/2 cup of batter to the pan and swirl pan around immediately to spread out the batter into a thin layer.  Cook until there are holes showing in the crepe.



Once you see the holes add about 1/4 cup of your cooked filling to one side of the Crepe and fold the side that does not have your filling up and over the filling side to cover and create a half circle.  Cook for 1-2 minutes and then flip and cook the other side.  This will help insure that the inside of the Crepe is cooked through.  Make sure not to burn.



Remember you can add anything you would like to the center of these Crepes.  I have done ham, hash browns and Vegan Cheese.  Spinach and Mushroom.  Chicken with Basil, Red Peppers and Yellow Squash.  As well as the Vegan styles I mentioned above.  Kale, Tomatos and Potato with homemade Vegan Cheese or Eggplant, Tomatos and Basil.  Tomato sauce with Green Peppers, shredded Carrots, Vegan Motzarella and Basil.  You can use whatever your heart desires!


SAUCE:  If you like Sauce.

1/2 Cup Vegan Gluten Free Sour Cream
1 Clove Garlic Pressed
1 tsp Chili Powder
2-4 Tbl Cilantro.  To your taste.
Pinch Salt
You can ad a hint of lime.  Just enough to barely taste it.

These are also great with Peach or Mango Chutney!

ENJOY!



SHRIMP AND PINEAPPLE TACOS

SHRIMP AND PINEAPPLE TACOS
WITH BLACK BEAN SALAD

 



 

 

Well, a big hit and they were all gone! 

I am Vegan and especially don't eat anything that swims.  

I would say with how fast these disappeared, I'd try them!

 

SHRIMP TACOS:

 

Pre Heat Oven to 450*

 

1 1/2 lbs Shrimp, Peeled and De-veined No Tails

2 Tbl Olive Oil

1/2 Fresh Pineapple, cut into chunks

2 tsp Cumin

1 tsp Cayenne

 

As many corn tortillas as you would like to eat with this meal.

 

Combine all into a roasting pan and toss to coat.  Roast 4-5 minutes each side, turning.

 

BLACK BEAN SALAD:

 

15oz about 1 3/4 cups organic dried Black Beans soaked over night and then cooked salt until soft.  Or you can use 1 15.5oz can of organic Black Beans

2 Green Onions chopped small.  White and Green Parts.

1/2 Lime, Juice Squeezed

1Tbl Olive Oil

Salt and Black Pepper to taste

 

Combine all in a bowl, set aside and let sit while making Tacos.

 



How Much Do You Know About Bee’s and Celiac?

Bees are great and honey is sweet.  It helps to build up an immune system and is great for baking and cooking and is absolutely fabulous for adding to wounds as a healing and antibacterial agent.

BUT WHAT ABOUT FOR CELIAC’S!?!

When Bees collect Pollen they travel from 7-12 miles from their hives to collect pollens.  These wonderful and gorgeous little creatures do not have cameras on them and therefore we do not know all of the Pollens that they are collecting and incorporating into their Honey.    When a honey is named something like Sage or Mountain or Orange honey it is because the bee keeper has the bee’s hives in an area where the predominant availability is for a certain type of pollen.  Again do not be fooled they do not have cameras on them and there is no way to control where the bee collects pollen from.

There is wild and farmer grown wheat, barley and Rye all over the place.  Especially in certain states where they grow, lots of hay and grains.  A bee can collect from anywhere in its radius of collection.  Therefore we cannot control if a bee is actually collecting pollen from grains a celiac is not supposed to ingest.

I used to sell honey.  I would go to markets and street fairs and sell to the general public.  This is how I have met so many people with Celiac and other food allergies.  This is also how I figured this out and then did a little reading research and studied bees and honey. 

As wonderful as bees are and as fabulous as their honey is I noticed that the more I ate at my events while explaining how great the honey and its healing properties were, the cruddier I felt.  Once I threw it out I felt sooooo much better.  So I began to do surveys on people with allergies.  Had people try the theory and I can say that 46 out of 52 people with the Celiac or Gluten allergy that I had join in felt like crud too until removing the honey from their diet.

So just another tid-bit on what not to eat from experience only!  But if you eat honey and you still don’t feel great, try taking it out of your diet for a few weeks and see whathappens.

GLUTEN FREE VEGAN CHILI

GLUTEN FREE VEGAN CHILI

 

This is a wonderful Gluten Free Vegan Chili.  Easy to make with tons of flavor.  Hearty and good for any time of the year.

1 Tbl Olive Oil
1 Organic Medium Purple Onion, Chopped
3 Organic Cloves of Garlic peeled and pressed
4 Tbl Chili Powder, Divided
3 Tbl Cumin, Divided
1Tbl + 1 tsp Paprika, Divided
1 1/2 tsp Thyme
2 Organic Carrots, sliced
3 Organic Stalks of Celery
1 Large Red Bell Pepper, sedded and chopped into medium sized pieces
15 oz dried Kidney beans soaked over night, about 1 3/4 Cups or one 15oz can
15 oz dried Garbanzo beans soaked over night, about 1 3/4 cups or one 15oz can
4 Organic Tomatos chopped or one 15oz can
16 oz Organic Tomato Juice in bottle not a can

Heat Oil in large pot at medium high, add onion and cook until soft and shiny, add garlic and cook for 30 seconds until fragrant.  Add carrots and cook until they begin to soften stirring occasionally, add celery and peppers, stir and cook for 2 minutes.  Add 3 Tbl Chili Powder, 2 Tbl Cumin, 1 Tbl Paprika, 1 1/2 tsp Thyme.  Stir and cook until veggies soften.  Add tomatos, Kidney and Garbanzo Beans.  Stir and cook until beans are warm.  Add Tomato Juice and stir.  Heat until a slight boil.  Simmer for 10 minutes stirring frequently.  Add 1 Tbl Chili Powder, 1 Tbl Cumin, 1 tsp Paprika stir.  Lower heat to low and simmer for about 20 minutes.

Let sit for about 5-10 minutes before serving.

Fabulous with Corn Bread or Homemade Crackers.

**  You can add green bell pper to this dish as well and or more of the kidney or garbanzo beans.

***This is a person recipe and is copy righted.  Please cook and enjoy.****

ENJOY!