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
cumin
parsley


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



Quick apple crumble

3 apples or pears (or both), peeled
1/4 cup orange juice
Crumbs:
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.


Thursday, July 17, 2014

Roasted green beans with mushrooms and peppers



1 lb. fresh green beans, rinsed and trimmed
1 red bell pepper, cut into strips
4 oz. button mushrooms, cleaned and quartered
salt and pepper to taste
2 T. oil
1 garlic clove, thinly sliced
1 T. fresh rosemary, chopped

Preheat oven to 400 degrees F. Toss all ingredients together and place on a baking sheet. Bake for 25 minutes.




Sunday, July 13, 2014

soft oatmeal bars

6 oz. vanilla or plain yogurt
2 T. applesauce
5 T. milk
2 egg whites
2 tsp. vanilla extract
5 T. honey
1/2 cup gluten free flour mix
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/3 cup dried cranberries or other dried fruit

Preheat oven to 350 degrees F. In a mixing bowl, combine the wet ingredients. Add the dry ingredients and mix to combine. Fold in the dried fruit and spread mixture in a greased 9 x 13 pan. Bake for 20-30 minutes. Cool and cut into bars. Drizzle with maple icing if desired.
Maple icing:
1 cup confectioners sugar
1 T. maple syrup
2 T. water
Blend well.

Apple oatmeal muffins

1 cup quick-cooking oats
1 cup boiling water
OR 2 cups cooked oatmeal
1 cup gluten free flour mix
2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1 apple, peeled and chopped
1/2 cup apple cider or milk
1/4 cup applesauce
1 egg
1/4 cup raisins-optional

Preheat oven to 350 degrees F. Place the oats and water in a small bowl. Strir and let sit for 2 minutes. In a mixing bowl, combine the apple, apple cider or milk, apple sauce, egg, and oatmeal. Stir well and add the flour, bakig powder, salt and cinnamon. Stir until just combined. Fold in the raisins if using. Scoop into greased muffin cups or cupcake liners. Bake for 35 minutes.