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

Donna’s Kiwi Strawberry Salsa & GF Tortillas

Here’s a recipe you might enjoy:
Kiwi Strawberry Salsa:

• 2 medium apples (Fuji or Gala preferred), chopped and peeled
• 1 cup sliced fresh strawberries
• 2 medium Kiwi Fruit, peeled and chopped
• 1 small orange, peeled and chopped
• 1/4 cup diced fresh pineapple
• 1 Tbsp stevia*  (optional or to taste)
• 2 Tbsp Organic Strawberry or Apricot fruit spread
• cinnamon (about 1 tsp. or as desired)

Instruction for Salsa:

1. Mix the fruits together with the Stevia and blend in food processor or chopper until consistency of salsa
2. Add the organic fruit spread and mix.
3. Chill and serve

Tortillas:

• 8 tortillas (For Gluten free, try Brown Rice or Corn Tortillas)
• Safflower oil (about a TB)
• 1 Tbsp melted Ghee or coconut oil
• 2 Tbsp brown rice syrup
• 2 tsp cinnamon or cinnamon sugar

Instructions for Tortillas:

1. Preheat oven to 375 degrees.
2. Mix the ghee, brown rice syrup, & cinnamon together.
3. Brush the tortillas with oil if desired, and spread the buttery mixture on each tortilla and stack in 4’s.
4. Cut both stacks into 8 sections each.
5. Place carefully on cookie sheets which have been greased or sprayed with Pam spray.
6. Bake for about 8-10 minutes or just until slightly crisp. Watch very carefully so they don’t get too crisp.

Cool slightly before serving with the chilled salsa.
Makes about 8 – 10 servings.

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

Fabulous Flax Cakes

These are a great breakfast item, start your morning off with a serving of veggies. Or, a healthy bedtime  snack for the kids

Basic flax cakes Ingredients: ( 1 serving size)

• 1 egg( can omit of egg allergy or sensitivity)
• 3Tbs milled or ground flax
• 2Tbs filtered water
• 1 tsp cinnamon
• 1/2 tsp vanilla or almond extract ( optional)

Options: pick one

• 1/2 shredded apple
• 1/4C smashed butternut squash
• 1/4C shredded zucchini
• 1/4C shredded purple cabbage
• 1/4 C organic pumpkin

Directions:

1. whisk together in a small bowl
2. Lightly coat omelet pan with Olive oil spray
3. pour into the pan cook 3 to 4 minutes on one side then carefully flip over cook an additional 2 minutes
4. Sprinkle with cinnamon and 1 Tbs crushed nuts of choice

Spinach Italian Turkey Meatballs

Ingredients:

• 2lbs Jennie O Lean Italian turkey sausage
• 2 Tbs EVOO
• 3Tbs GF Brown rice crumbs or  crushed corn meal
• 3Tbs Milled ground flax
• 1/4C finely chopped parsley
• 1/2C finely chopped cooked spinach (optional)
• 1/2c finely diced onions
• 3Tbs minced garlic
• 1 beaten egg is egg is tolerated

Directions:

1. Mix  all ingredients together well
2. Roll in desired meatball size
3. Brown in a pan on med to high heat
4. Transfer to a baking dish and cook on 350F for 20 min
5. Serve hot or cool and freeze for a later date

OPTIONS

• Serve over rice
• Serve over spaghetti squash
• Serve over GF pasta
• Serve as a snack and tomato sauce to dip in
• Make a meatball sandwich

Sauteed Tex Mex Zucchini & Potatoes

Ingredients:

• 3 small zucchini
• Kosher Salt
• 1/4 cup EVOO
• 1 large russet potatoes, 1/4’ cut, diced and peeled (1 1/2 cup)
• 1/4 Red bell pepper, diced ( 1/4 cup)
• 2 cloves minced garlic
• 1/2 tsp Chili powder
• 3 Tbs fresh cilantro
• Fresh round pepper to taste

Directions:

1. Wash, dry and trim zucchini. Quarter the zucchini lengthwise, remove seeds and cut into diced (3/4”) pieces.
2. Place on a baking sheet and sprinkle with Kosher salt.
3. Heat a 12” skillet over medium heat for 2 minutes, then add 2Tbs. EVOO, add diced zucchini and cook till brown, about 4 minutes.
4. Transfer cooked zucchini to a large serving plate.
5. Add the remaining 2Tbs. EVOO to the skillet and the potatoes, season with 3/4 tsp Kosher salt and ground pepper.
6. Saute and stir occasionally until the potatoes are brown, about 7 minutes.
7. Add the red pepper, garlic and chili powder and saute 1 additional minute.
8. Add cooked zucchini and cilantro, mix together then removed from heat and serve immediately.

Simple, Easy Sweet Spaghetti Squash

For any of you who are new to cooking with spaghetti squash this is a great recipe. I have served this for breakfast, no better way to start your day off than with a serving of veggies:)  and cinnamon is great for digestion.  I have also served as a side to any meal or as a bedtime snack:)

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 TBS. EVOO
• 1 Tbs cinnamon
• 1-2 Tbs Organic butter or Ghee
• 1/2 tsp pure maple syrup or 1 tsp brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.
4. Add butter , cinnamon and gently mix
5. Drizzle maple syrup on top or sprinkle with brown sugar