Dairy Free-Creamy Pumpkin Soup

Ingredients:

• 2 fresh minced garlic cloves
• 2 medium dices Vidalia onions
• 1/4 c. butter or ghee or extra virgin olive oil
• 32 oz. organic Chicken broth
• 2 1/2 c. mashed pumpkin, canned or fresh
• 2 c. diced, peeled potatoes
• 2 1/2 c. non dairy (low fat, plain) milk, almond, rice or coconut
• 1/2 tsp. ground nutmeg
• 1/2 tsp. sea salt
• 1/2 tsp. ground pepper (to taste)
• 1/2 tsp. cayenne pepper (or to taste)
• minced parley
• Non dairy sour cream

Directions:

1. In a large sauce pan, add butter, onion, garlic and saute until soft
2. Add chicken broth, potatoes and pumpkin ad boil over medium heat until potatoes are tender (approx. 20 min.)
3. Turn burner to simmer and removed 1/2 of the mixture from the heat and set aside.
4. Slowly puree this half f the mixture in a food processor or blender until smooth and then return to the pan.
5. Add milk substitute, spices, salt and pepper, slowly bring back to a low boil and stir occasionally.
6. Remove from heat and season to taste.
7. Garnish with minced parsley and non dairy sour cream.

Butternut Squash, Bacon & Wild Rice Soup

Ingredients:

• 2 medium butternut squash -peeled, seeded and cut into 1-2” pieces
• 1/4 c. EVOO
• 6 c. organic chicken stock
• 2 1/2 c. minced onions
• 1 c cooked wild rice
• 2 c. corn kernels
• 1 c non dairy milk, plain-almond or hazelnut or coconut, or rice
• 1/2 lb. thick cut bacon

Directions:

1. Preheat over to 400F.
2. Season squash with salt and pepper & EVOO. Place on baking sheet and roast for 45-60 minutes (or until soft).
3. In a large saucepan over medium heat add bacon and fry until crispy brown. Remove bacon and crumble and set aside, leaving 1 tbs. of bacon grease in the pan.
4. Saute onions on low-medium heat in the bacon grease until translucent.
5. Add corn and saute mixture for 4-5 minutes.
6. Add the remaining stock and the squash and bring to a boil.
7. Reduce heat to medium-low, cover and simmer for 15-20 minutes.
8. Stir in rice and crumbled bacon and continue to cook 10-15 minutes.
9. Remove from heat and stir in non-dairy milk, salt and pepper to sates.
10. Serve warm and ENJOY!

Crispy Fish Filets- WF & DF

This a super easy recipes that all the  family is sure to LOVE!!

Ingredients:

• 1 egg or egg replacer
• 2 Tbs yellow mustard
• 1/2 tsp salt
• 2 Tbs Lemon pepper
• 1 1/2 C instant potato flakes
• 1/4 C. EVOO
• 4  (6 oz.) sole or cod fillets

Directions:

1. In a shallow dish whisk together egg, mustard and salt.
2. In a separate dish  place instant potatoes and lemon pepper.
3. In a large skillet over medium-high heat, heat oil.
4. Dip fish into filets into egg mixture and then in potato mixture. For extra crispy dip into egg mixture again.
5. Fry fish in hot oil for 3 to 4 minutes.

Option 2:

1. place 2 Tbs of EVOO on a 9 x 11 baking dish.
2. After coating fish in the potato flakes place in baking dish
3. Cook at 400F for 10-12 min, until fish is flakey but still moist.

Hi Fiber, Low Sugar Cinnamon Apple Sauce

By Donna B

Ingredients:

• 3 organic johnagold apples (unpeeled and sliced)
• 3/4 cup Fuji Apple pear Zero Water
• 1 TB cinnamon
• 1 TB Stevia

Directions:

1. Put apples in a 2 qt glass dish with cover.
2. Sprinkle cinnamon and Stevia over the apples
3. Pour the Zero Water over the top.
4. Bake for about 7-10 minutes (medium power) or until tender and soft.  (I cook it about 3 minutes at a time, stir, then continue cooking.)
5. Cool and put apples in a blender and blend until smooth, or just mash and make into a chunky applesauce.
6. Chill overnight before serving.

Makes 2 cups or 4 -½ cup servings

Donna’s Beef and Pinto Bean Burgers

Donna B. had sent me some fabulous recipes!!

Please try them and send me some of your favorites to post!!

Thanks Donna

Chicken Beef and Pinto Bean Burgers

• 1 lb. very lean organic ground beef (96%)
• 1 lb. organic ground chicken
• 1 – 15 oz can organic pinto beans, drained (run through blender)
• ¼ cup finely chopped onion
• ¼ c. cilantro, basic & parsley, minced
• 1 tsp Cumin powder
• salt and pepper to taste

Instructions:

1. Blend all ingredients thoroughly and shape into about 6-8 patties.
2. Place on waxed paper on a cookie sheet and cover.
3. Freeze
4. Take out and put patties in a large freezer bag and store in freezer.
5. Great substitute for hamburgers, meatloaf and ground meat for spaghetti as well.

God bless, Donna B
Those who trust in the LORD will find new strength.
They will soar high on wings like eagles.
They will run and not grow weary.
They will walk and not faint. (Isaiah 40:31)

Apple “Syrup” by Donna B

Ingredients:

• 1 organic johnagold apple (unpeeled and sliced)
• 1 tsp cinnamon
• ½  cup fuji apple pear Zero water
• 1-2 tsps. Stevia (to taste)
• ½ tsp potato starch

Instructions:

1. Put sliced, unpeeled apple in glass baking dish.
2. Add cinnamon, ¼ c. + 1 TB of the apple Pear Zero water reserve rest to mix with potato starch) and bake, covered, in the microwave oven for about 3-4 minutes, or until tender.
3. Remove from microwave and mash slightly.
4. Mix potato starch with reserved Zero water and add to apple.
5. Bake for about 30 seconds more and stir well.
6. Add  Stevia and cool slightly.
7. Put in Magic Bullet or Blender and blend until smooth.
8. Chill thoroughly.
9. GREAT on Flax Cakes.

Makes about ¾ cup or 12  1-TB servings.

Donna’s Broccoli & Chicken Oriental Stir Fry

Makes 2 delicious servings

Ingredients:

• 6-8 oz chicken breast
• 1 c. broccoli
• ¾ c. zucchini
• ¼ c. roasted red peppers
• ½ cup mushrooms
• 1 tsp. Chinese seasoning
• 1 tsp Hoisin sauce
• ¼ tsp grated ginger
• 1 TB olive oil
• ½ tsp. sesame oil (just for taste)
• 1 tsp tapioca or potato starch

Directions:

1. Slice the chicken in thin pieces and sauté in 1 tsp of the olive oil and the sesame oil until golden brown.
2. Put in bowl and set aside.
3. Add ½ cup water to the pan drippings, mix and pour in a cup.
4. Spray pan with non-stick olive.
5. Add remaining oil and sauté vegetables until slightly tender.
6. Add chicken and cook about 5 minutes more.
7. Put tapioca or potato starch in a blender along with the pan drippings and blend well.  Add Chinese seasoning and cook until thickened.
8. Add Hoisin sauce and grated ginger.
9. Heat about 2 mins longer and serve over brown rice or spaghetti squash.
10. Makes 2  1-cup servings.

Chicken Apple Salad by Donna B.

Chicken Apple Salad by Donna B.

(makes 3 ½   cup. servings)

Ingredients:

• 3 Oz. chicken breast, cooked and chopped
• ½ organic  medium apple, chopped
• 4 grapes, chopped
• 2 pecans, chopped,
• 1 small stalk celery, chopped
• 3 TBs. Greek Yogurt ( or Goat)
• 2 TBs. Apple Cider vinegar
• Salt, pepper and Stevia (optional) to taste

Directions:

1. Combine all ingredients and chill overnight.
2. Serve on a beautiful bed of green or crackers ( Gluten Free)

Calories 63.7 Total Fat 1.1 g Saturated Fat 0.2 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 0.5 g Cholesterol 16.4 mg Sodium 80.2 mg Potassium 138.5 mg Total Carbohydrate 5.8 g Dietary Fiber 0.8 g Sugars 1.9 g Protein 8.0 g

Power Balls

These are a great bite size snack power packed with good fats and protein! Your kids will love them

Ingredients:

• 1/2 Cup  shredded coconut
• 1/2 Cup mini chocolate chips ( use dairy & soy free from Enjoy Life)
• 3/4 Cup crushed mixed nuts & seeds ( cashews, pistachios, pecans, walnuts, almonds, sunflower, pumpkin..)
• 1/4 cup chopped dehydrated fruit of choice (cranraisins, pineapple,figs, apricots…)
• 1TBS milled flax
• 2-3 Tbsp Honey
• 2-4 Tbsp Nut butter, of choice ( Almond Butter, Sunflower, Cashew, Peanut Butter)

Directions:

1. Mix all together in bowl. Consistency needs to be sticky enough to mold and form into a ball.
2. Using about a tablespoon of mixture, roll with your hands into balls.
3. Refrigerate

GF/DF Rice Crisps

Ingredients:

• 3 c. puffed brown rice or millet puffs
• 1/2 c. nut seed butter ( almond, cashew, sunflower, hazelnut….)
• 1/4 c. rice milk
• 1 tsp. GF vanilla ( optional)
• 1/3 c. unpasteurized local honey
• 2 Tbs. milled flax

Directions:

1. Cream together rice milk, flax,  honey and nut butter on low heat until well mixed and creamy.
2. Add vanilla and remove from heat
3. Pat the mixture down into a baking sheet/pan
4. Bake 350F until golden brown, 20-30 minutes
5. Allow to cool, then cut into squares and serve

Yummy options:

• 1 Tbs to 1/4 c.carob powder or chips
• 1 -2 tsp.
• cinnamon and/or nutmeg
• 1/4 to 1/2 c. chopped nuts, seeds
• 1/4 to 1/2 c. chopped dehydrated fruit, cranberries, dates, pineapple, blueberries