Fresh Asparagus Soup

Ingredients:

• 1 lb. fresh asparagus, cleaned and trimmed
• 5 cups of water.
• 1 1/2 cups of canned chicken broth.
• 1 large yukon potato, peeled and diced into 1/4” pieces
• 1 tsp Kosher or Sea salt.
• Pinch of black pepper.
• Pinch of cayenne pepper.

Directions:

• Clean and trim ends off the asparagus spears; then cut the remaining asparagus into 1” pieces.
• Using a saucepan, bring the water and salt to the boil over high heat.
• Add the fresh asparagus, diced potatoes and cook until tender (about 4 minutes).
• Drain into a colander set over a bowl to catch the liquid; and save 2-3 cups of the liquid.
• Place the asparagus and 2 cups of liquid in a blender and mix until smooth.
• Pour the mix into a saucepan.
• Stir in the chicken broth, black pepper and cayenne pepper; bring to the boil.
• Remove from heat and serve!

Dr. Heather’s Recommendations for Allergy-free Cooking.

These are products that I have used in my own home and have  find to be great substitutes for wheat products.
Best Pastas:

• Tinkyada (wheat free and organic) lots of types www.tinkyada.com
• DeBoles (quinoa, corn and rice)
• Orghams (rice)

Breads: ready made

• Kinnikinnick 877-503-4466
• De Lands (rye. Millet and potato) www.delandbakery.com 386-734-7553. There is some controversy if they are truly GF, so please call them before you order.

Best Mixes:

• Gluten Free Pantry www.glutenfree.com all wheat free and gluten free
• Brown rice pancake and waffle mix
• Spice Cake and ginger bread mix
• Cake and cookie (makes great snicker doodles and cupcakes)
• Chocolate chip cookie mix ( great cake recipe also)

Bob’s Red Mill www.bobsredmill.com (commonly stocked item in health food stores) Wheat, Gluten and Dairy Free

• GF Pancake mix. (I use it for coating on chicken to fry, just add spices)
• Brownie mix (rice, tapioca flour)
• Might Tasty GF Hot Cereal (rice, corn and buckwheat)

1-2-3 Gluten Free www.123glutenfree.com

• Pan Bars
• Biscuits

Namaste Foods www.namastefoods.com 866-256-9493
(gluten, wheat, potato, soy. Corn, dairy and casein FREE)

• Spice cake mix makes a great carrot cake
• Muffin mix
• sugar cookie, good for cookie cutters shapes

“Cuz You’re Special“866-No Wheat

• *Chocolate Chips. Dairy/casein Free and melts great
• *Pizza dough mix great for pop-overs or pig-in –the blankets

Easy Snack Ideas that are gluten and casein free

• Ener G Pretzels 800-331-5222
• Pamela’s Cookie come in a variety of flavors and styles They also have mixes. www.allergygrocer.com
• Midels cookies,  animal, chocolate chip
• Blue Diamond Crackers (pecan, almond, hazelnut all Gluten Free) www.bluediamond.com
• Robert’s Tings corn or broccoli stick (like a cheeto but gluten/casein free)

DELAND’S BAKERY PRODUCTS
www.delandbakery.com 386-734-7553 will deliver to you office

• Millet yeast free bread
• Oatmeal Bread
• Potato Bread
• Millet hamburger & hotdog buns
• Millet dinner rolls
• Millet flats
• Garlic and Onion bagels
• Apple/cinnamon/raisin Buns

KINNIKINNICKI PRODUCTS
www.kinnikinnicki.com 877-503-4466 can order right on line
(all are wheat/gluten and casein free)
donuts

• Pizza crust (the best that we have found)
• Muffins and brownie bars
• Dinner rolls and breads
• Pancake mix is pretty good

Gluten-Free Cornstarch Bread (By Betty Hagman)

Ingredients:

• 2 1/2 C cornstarch
• 1/3 C potato starch flour
• 2 Tbs sweet rice flour
• 2 Tbs dried egg white or 1 lg egg white (whisk)
• 3 tsp dry yeast
• 1/3 C sugar
• 1 1/2 tsp xanthum gum
• 3 Tbs ground flax, or pecans or walnuts
• 2 C hot water (about 120F)
• 2 1/2 Tbs EVOO
• 1 1/2 tsp sea or Kosher salt

Directions:

• Pre heat oven to 450F
• Combine all dry ingredients and sift well.
• Add water ( mix with egg white if using fresh egg) and beat 2 minutes on medium or 3 to 4 minutes by hand.The batter will be thin and “cake-like”.
• Cover and let stand 15 minutes.
• Add EVOO and salt and beat until smooth and well mixed.
• Pour batter into two 4 1/2” X 8” X 1/2” greased loaf pans.
• Let rise about 20 minutes, batter should be level with the top of the pan.
• Bake 25 minutes or until golden brown.
• Cover with a towel and let cool for 10 minutes.
• Turn the pan upside down and continue to cooling.

GREAT GLUTEN-FREE PIZZA CRUST or BREAD STICK

Ingredients:

• 1 pkg. yeast
• 1 cup warm water
• 1 tsp sugar
• 2 cups four mixture ( 2/3 rice flour, 1/3 tapioca flour)
• 2 Tbs EVOO
• 1 tsp sea salt or Kosher salt
• 1Tbs favorite Italian herbs

Directions:

• Dissolve yeast and sugar in the warm water, let stand 5 min.
• Mix all dry ingredients together well.
• Add the EVOO to the dry ingredients.
• Now add the yeast mixture to the mixture and mix well.
• (you may have to add a bit of flour or water to get a good dough consistency)
• Let rise for about 20 minutes in a warm place (a prewarmed oven that has been turned off)
• Spread onto a greased pizza pan using a spatula dipped in cold water or your figure tips dipped into cold water.
• Rub the top of the flattened crust with EVOO and sprinkle with Italian Herbs.
• Par bake at 225F for 30 minutes
• Remove from over and add you favorite pizza toppings, then bake 400F for another 10-12 minutes.

OPTIONS:

1. Allow crust to cool after par baking and freeze for a later day.
2. Mini Pizza Crust- divide dough into 4 equal parts and spread out on greased pan and bake as above.
3. Bread sticks- divide dough by 10-12 equals parts and finger tip roll into desired size (I generally leave them thicker than the pizza dough). I top with garlic salt and/or parmesan (rice) cheese. Bake 400F 15-20 minutes depending on thickness.

EASY GLUTEN FREE RICE BREAD ROUNDS

This is a very versatile dough, you will just love what you can do with it

INGREDIENTS:

• 1/4 C BUTTER or GHEE
• 2 1/4 C WATER
• 3 EGGS
• 3 C WHITE RICE FLOUR
• 1/4 C SUGAR OR HONEY
• 2/3 C NONFAT DRY MILK or GOAT MILK or COMBINE:
• 1/3 C CORNSTARCH
• 2 TBS POTATO STARCH
• 1/3 C PEAR JUICE
• 3TSP XANTHAN GUM
• 1 1/2 TSP SALT
• 1 PACKAGE OF YEAST

DIRECTIONS:

• Dissolve 1 pkg of yeast in 1/4 cup of warm water.
• Melt butter in 2c of hot water (a dash of sugar will help activate the yeast).
• Mix all dry ingredients together.
• Add liquid mix to dry ingredients.
• Add 3 eggs or egg substitute and beat in high for 3 minutes.
• The batter should look like cake batter.
• pour into greased pans or onto parchment paper

Here are some great options for this dough:

1. small loaves of bread
2. pour into lightly greased muffin cups:
3. For 1 & 2: add blueberries, cinnamon & sugar, crushed nuts on top, use garlic and herbs, cheese and bacon bits, mix in
4. * mini pizza rounds -after you smooth out, add olive oil and Italian seasoning before I bake them. I rub and poke the seasoning into the dough
5. *large flat round- add olive oil and Italian seasoning

When flattening/spreading out the dough make sure that you use cold water on a spatula or on your fingertips.

• Let them rise in a protected warm area for at least 45 minutes or until it has doubled in size.
• BAKE 400F for 35 -40 min for muffin and bread,
• BAKE 400F for 15 minutes for pizza rounds and flats.

Theses store great in the freezer after they have completely cooled.

Please let me know if you come up with any  more yummy uses for this bread dough:)

GF/CF Fantastic Fried Chicken

Ingredients:

• 2-3 pounds boneless chicken (white or dark)
• 2 eggs well beaten
• 1 cup rice milk (or any milk substitute)
• 1-12oz pkg Bob’s Redmill GF Pancake Mix
• 1 to 3 TBS Lawrey’s season all
• 1 to 2 TBS garlic salt
• 12-16oz corn oil

Directions:

1. Wash and beat /pound chicken and cut into desired size pieces***
2. Beat eggs and add milk
3. Mix Bob’s GF pancake mix and add Season all and garlic salt ( pepper is optional)
4. Dip chicken in egg mixture and then coat well with pancake mixture
5. Fry in corn oil on med-high for 6 to 10 minutes on each side until golden brown (depending on chicken size)
6. Then bake for 20- 30 min (depending on thickness of chicken)  or until done at 350F

** You can do chicken nugget sizes, or chicken strips or whole breast or thighs.

This will freeze and reheat very well.

Apple Flax Cake

This is a great starter to your day. Eggs are the perfect protein, apples are great for your gall bladder and the flax adds a subtly nutty flavor that is rich in Omega 3’s.

Ingredients:

• 1 egg
• 2 Tbs shredded apple
• 3 Tbs milled or ground flax
• 2 Tbs filtered water
• Olive oil
• 1/2 tsp cinnamon

This is one serving and makes cakes.

Directions:

1. Whisk the egg, apple, flaxseed, cinnamon and water together in a small bowl
2. Lightly coat an omelet pan with olive oil and heat over medium heat
3. Pour the egg mixture into the pan and cook until the bottom of the flaxcake is solid enough to flip
4. Carefully flip, cooking until done, about 1 minute
5. Sprinkle with additional cinnamon and serve

Squash Pudding

This is a great side for breakfast or dinner. Squash is power packed with Vitamin A and your family will love the taste.

Pudding:

• 3 eggs (omega-enriched is preferred)
• 2 tsp ground cinnamon or to taste
• 1 Tbs local honey or maple syrup
• 3 cups cooked spaghetti squash or butternut squash baked and mashed
• 1 scoop of vanilla whey protein of choice ( optional)

Topping:

• 1/2 c crushed nuts
• ½ c berries of choice

Directions:

1. Preheat over to 350 F. Lightly coat a 9” glass baking dish with olive oil spray.
2. Beat eggs in a blender on low. Add whey protein, cinnamon and maple syrup and blend all on low speed. Add the spaghetti squash and blend on high speed until well combined
3. Sprinkle berries into pie dish/ Pour the spaghetti squash mixture over the berries. Bake 20-30min or until well set.
4. Serve hot or cold, topped with mixed berry puree.
5. Top with nuts and/or berries

Leave berries whole or you can puree to desired consistency.

Asparagus-Artichoke spread

This not only taste great but is sooo  healthy and good for you. It has the great liver healers; artichoke, asparagus and sulfur rich foods;  garlic and onions and fabulous green leafys like parsley and spinach.

Ingredients:

• 20 stalks of asparagus (steamed, cooled & chopped )
• 1 c chopped red onion
• ½ c chopped artichoke
• ½ c finely chopped spinach
• 1/2 c shopped tomato
• 4 c chopped parsley
• 4 chopped cloves of garlic
• 1c EVOO
• ½ c Balsamic vinegar

Directions:

1. Mix all ingredients together and cool for 30 min before serving
2. Serve on toasted garlic bread, melba toast, flax crackers, lavosh, corn chip…….

Great side to any fish or poultry dish

You can even mix with left over pasta .

WHITE CHICKEN CHILI:

1/2 C ONIONS

3TBS BUTTER OR EVOO

1 CAN DICES GREEN CHILIS

1-2 TSP MINCED GARLIC

3 TBS FLOUR/STARCH OR INSTANT POTATO FLAKES ( I USE TAPIOCA STARCH)

2 CANS GREAT WHITE NORTHERN BEANS

1 CAN DICED TOMATOES

2 CUPS CHOPPED COOKED CHICKEN OR TURKEY

32 OZ  ORGANIC CHICKEN BROTH ( no MSG)

1/2 TSP CUMIN

1. Saute the onions, butter & green chilies till translucent, add garlic and flour/starch or potato flakes to make a rue,  add the cumin and  add 1 cup chicken broth boil for 1 min and then simmer for 8 to 10 min.
2. the add the rest of the chicken broth to the rue
3. In a crock pot add the beans , tomatoes and chicken
4. add your rue and cook on low for 1 to 3 hrs or high for 30-40 minute until the beans are tender.

** for a little spicier chili you can substitutue a can of Rotel tomatoes and /or some diced pepper to desired hotness.