Brunswick Stew

 Gluten free

• 1 cup Chicken
• 3 cups Pulled pork

• 1 1/2 cups Corn, Frozen
• 3 Cloves Garlic
• 2 cups Lima beans, Frozen
• 3 Potatoes, Medium
• 1 Sweet onion, Large
• 1 14 oz Can Tomatoes

• 5 cups Chicken broth

• 1 cup Bbq sauce
• 2 tbsp Worcestershire sauce

Baking & Spices

• 1 Salt & pepper

Strawberry Muffins | Gluten and Dairy Free

Strawberry Muffins | Gluten and Dairy Free

1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend  

1 + 1/8 t xanthum gum

1/2 cup coconut sugar

1/2 T cinnamon

1/2 t baking soda

1/4 t salt

1/4 c honey

1 cup fresh strawberries, hulled, and finely chopped

1/2 cup unsweetened applesauce

evoo

2 egg whites

Pre-prep:

Preheat oven to 325. Grease 12 muffin cups or use paper liners.

Combine baking soda and salt in a small bowl. Mix well to remove all lumps from the soda. Set aside.

In a 1/2 cup measuring cup, fill most of the way with applesauce, leaving 1/2-1/4" head space. Fill to the brim with extra virgin olive oil. Set aside.

Directions:

In a large bowl add flour, xanthum gum, coconut sugar, cinnamon, and baking soda/salt mixture. Whisk to combine. In another bowl, mix honey, strawberries, egg whites, and applesauce/oil mixture. Stir well.

Combine wet ingredients with dry ingredients, stirring just until moistened. Distribute batter evenly between 12 muffin cups, and bake at 325 for 20-25 minutes, or until muffins test done.

Enjoy!

Mango Chia Pudding

This is a great way to get your energy sustaining chia seeds in the morning! We love the sweet/savory Indian-inspired flavors in this easy make-ahead breakfast.

Mango Chia Pudding

1\2 cup chopped mango (fresh or frozen)

1\2 a banana

1 cup milk (I use almond milk)

1\2 t turmeric

1\4 t cinnamon

2 T chia seeds

Mix first 5 ingredients together in a blender. Add chia seeds, and stir or pulse a few times to evenly distribute. Cover and refrigerate overnight. Keeps well for up to 5 days.

 Original recipe inspired by Raw Food Bali.

Cucumber Basil Gazpacho

Cucumber Basil Gazpacho

• 1 ripe avocado, meat removed
• 1 cucumber: skin left on, seeds removed
• 2 small handfuls fresh basil
• 1 clove garlic
• 2 scallions, both green and whites
• 2 cups water
• 1 teaspoon sea salt
• 2 tablespoons fruit-infused vinegar (or lime juice)

Mix all ingredients in a high powered blender until smooth. Refrigerate for at least 6 hours, or overnight (even better!). Serve cold, garnished with diced cucumber and a basil leaf, if desired. I've found that this soup keeps well in the fridge for at least 4 days.

This recipe (which happens to be: gluten free, raw, and vegan) is from Allyson Kramer and her blog Eat Good Food.

Gluten Free Energy Balls

Gluten Free Energy Balls

• 1 cup gluten free oats - you can use old-fashioned oats whole, or process them a bit for a finer texture
• 1/2 cup smooth almond butter
• 1/2 cup ground flax seed
• 1/2 cup mini chocolate chips or cacao nibs (optional)
• 1/3 cup honey 
• 1 teaspoon vanilla extract 

Combine all ingredients in a medium sized bowl, cover, and chill for 30 minutes.

Once chilled, roll into 1" balls and store in the refrigerator for up to one week. Makes 20-25 balls.

Original recipe can be found at: Gimme Some Oven.

Silky Caramelized Pear Soup

 Silky Caramelized Pear Soup

1 tablespoons butter
1 tablespoons coconut sugar (or brown sugar)
6 pears, peeled, cored and cut into 1 inch pieces
1 medium onion, diced
2 cloves garlic, chopped
2 sprigs fresh thyme, chopped (or 1/2 t dried, ground thyme)
4 cups gluten free chicken broth
1 bag frozen cauliflower
2 ounce reduced fat blue cheese, crumbled
1/2 cup milk - I use almond (optional)
salt and pepper to taste

Melt the butter in a large sauce pan over medium-high heat, add coconut sugar and cook until bubbling before adding the pears. Cooking until tender and lightly browned, about 5-7 minutes. (Note: If you do not have a very large pan, you may have to do this in batches so that the pear pieces do not overcrowd and steam rather than caramelize.)

Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute.

Add the broth and cauliflower, bring to a boil, reduce heat and simmer until the cauliflower is tender. Using an immersion blender, puree until smooth. You can also process in batches in a blender or food processor.

Return the soup to the pan, mix in the blue cheese, let it melt, and if you'd like the soup a bit thinner, you can add the milk at this point and season with salt and pepper to taste.

Can be served hot or cold. 6-8 appetizer-sized servings.

*Note: not all blue cheeses are gluten free, so make sure you check the package!

This recipe includes a few changes I've made to suit our taste and lifestyle from this original recipe on Closet Cooking. There are some really delicious sounding dishes I can't wait to try and tweak on this blog, go check it out!

Saag Paneer

Slow Cooker Saag Paneer

6 medium or 4 large garlic cloves, minced
3 Tbsp minced (or grated) ginger (can sub 1 t dried, if necessary)
3 medium yellow tomatoes, chopped
1 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper (if desired)
1 can low fat coconut milk
2 16 oz. bags frozen spinach (or 3 10 oz. boxes), thawed
1 bag fresh baby spinach
1 container of extra firm tofu, cubed into 1/2" squares

Place all ingredients except the fresh spinach and tofu into your slow cooker, stir well to combine, cover, and cook on low for 4 hours. Pulse with an immersion blender (or transfer to a regular blender in small batches), until everything is well mixed and slightly creamy. Add fresh spinach and tofu, and cook for another hour on low. Serve over fragrant rice (I like jasmine rice with a pinch of turmeric and cardamom), and enjoy!

Recipe originally from Healthy Girl's Kitchen