Monday, September 15, 2014

chickpea burgers

1 15-oz can chickpeas, drained and rinsed
1 onion, diced
3 cloves garlic, chopped
1/2 tsp. dijon mustard
1 egg
2 T. ground almonds
1/4 tsp dried thyme
1/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. parsley

Saute the onion and garlic in a bit of olive oil until slightly browned. In a mixing bowl, mash the chickpeas, leaving sme chunks for texture. Mix in the sauteed onion and garlic and remaining ingredients. Heat a pan with oil. Form burgers and fry on both sides until golden brown

Sunday, September 14, 2014

chocolate oatmeal cookies

1/2 cup natural applesauce
1/2 cup light brown sugar
1 tsp. baking soda
2 egg whites
1 cup quick-cooking oats or oat flour
1/4 cup brown rice flour
1/4 cup potato starch
1 pkg. chocolate pudding mix
1/2 cup chocolate chips-optional

Preheat oven to 350 degrees F. In a medium bowl, combine the applesauce and brown sugar. Stir in the baking soda and then the egg whites. Add the oats, rice flour, potato starch, and pudding mix. Mix well to combine. Fold in the chocolate chips if desired. Scoop spoonfuls onto a cookie sheet and bake for 15 minutes.

Sunday, August 3, 2014

Honey mustard potatoes

approx. 12 new potatoes
1 onion, diced
2 T. honey
2 T. oil
1 T. yellow mustard
1 tsp. salt
1/4 tsp. dried thyme
ground black pepper

Preheat oven to 375 F. Wash and cut potatoes in half or quarters. Mix the honey, oil, mustard. salt, thyme, and pepper in a bowl. Add the potatoes and onion. Mix well. Place on a baking sheet and bake for one hour, until desired golden color.

For more honey mustard flavor double the sauce.

Tuesday, July 29, 2014

Butternut squash pie

1 cup gluten free graham cracker crumbs
2 tsp. oil
1 large butternut squash
2 eggs
1/3 cup honey
1/4 tsp. salt
1/2 tsp. cinnamon

Peel and cube the squash. Cook in boiling water until soft, about 20 minutes. Preheat oven to 375 degrees F. Mix the graham cracker crumbs and oil. Place in a pie pan and distribute evenly. Bake for 10 minutes. Drain the squash and let cool. Place the squash in a bowl and mash well or use a food processor. Add the remaining ingredients and stir well. Pour into the pie crust and bake for 45 minutes to 1 hour. Serve warm or cold.

Tuesday, July 22, 2014

Lentil tuna salad

1-15 oz. can lentils, drained & rinsed
1-5 oz. can tuna, drain if packed in water
2 celery stalks, diced
1 tomato, diced
1 tsp. whole grain Dijon mustard
3 T. olive oil
1 T. lemon juice
salt and pepper
garlic powder

Mix all ingredients together. Add seasonings
to taste. Enjoy!

Quick apple crumble

3 apples or pears (or both), peeled
1/4 cup orange juice
3/4 cup gluten free flour
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 cup oil

Peel and thinly slice apples and place in a 9-inch round pie pan. Squeeze or pour orange juice over it. Mix crumb ingredients in a bowl and distribute over the apples. Bake at 375 F for 45 minutes to one hour.

Pineapple lemon ice pops

A refreshing treat on a hot day!

1 1/2 cups diced pineapple or a 20 oz. can of pineapple tidbits-juice reserved
2 T. pineapple juice- or reserved pineapple juice from the can
1 1/2 T. honey
juice from 1 lemon

Place all ingredients in the blender. Blend well until smooth. Pour into ice pop molds. Freeze.