Recipe Stuffed Bell Peppers

Friday Dinner

6 grn peppers, stems & seeds removed, drain.

1 lb ground beef (can omit or replace w/ allergen friendly veggie meat if vegan/vegetarian!)

3/4 cup rice (we love sushi/sticky rice in these)

1 tsp real salt

1/4 tsp pepper

1 tsp thyme

3 tsp garlic, minced or chopped

1 tsp basil

1 tsp oregano

1 tsp parsley

1/3 cup chopped onion

1/2 soup can sized safe crushed tomatoes (like 'full circle' organic brand at grocery stores, check labels carefully - even many of the organic brands will contain citric acid/ascorbic acid)

cook peppers in boiling water for 5 minutes. mix rest of ingredients. stuff peppers w/ meat mixture. stand upright in small roaster. pour over remaining tomatoes diluted w/ half a soup sized can of water.

bake covered for 45 mins; uncovered for 15 mins longer at 350 degrees. squirt a little ketchup on each pepper before baking. ('organicville' brand makes a ketchup, but it contains vinegar, which is corn-derived. we make our own ketchup by mixing safe tomato paste w/ agave syrup, a dash of rice or apple cider vinegar & a dash of real salt, all to taste.) serve w/ fresh /frozen green beans and mashed potatoes. (we use 'tempt' original hemp milk for the mashed potatoes and they're awesome.)

(note: you can blanche and freeze bell peppers a week in advance and just stuff them when you decide to make them for that night's dinner!)

Recipe CHICKEN NOODLE SOUP

Friday Lunch

4 boxes 'kitchen basics' natural chicken cooking stock (available at grocery and trader joe's stores)

2 boxes 'thai kitchen' or 'annie chun's' maifun rice noodles. (available at grocery stores in the 'ethnic foods' aisle. if you go w/ another label, check label carefully, most rice noodles still get made w/ corn starch)

4 chicken breasts, boiled and chopped into small cubes

1 bag frozen peas

2 cans water chestnuts

2 handfuls fresh, organic baby spinach (optional)

2 handfuls fresh organic snow pea pods (optional)

2 cups food processed/blender on 'food chop'ed carrots

2 sm bunches grn onions

3 TBLspn minced/chopped garlic

3 tsp parsley

real salt, to taste

bring broth to boil in large stock pot. add peas, blended/processed carrots, chicken, spinach & water chestnuts. simmer approx 45 mins, add herbs, salt & grn onions. add more broth if desired, to preferred density. add rice noodles, bring to a boil & reduce to simmer another 20 mins, untl grn onions are reduced. serve and enjoy !

i make this soup for neighbors all through the winter when i hear they are ill and everyone always says i should mass-produce and sell it. it's a huge hit and i think the secret to the success is the rice noodles. they are thin and slippery and don't get bloaty and mushy like wheat noodles tend to. they just make the soup lighter and somehow keep the broth like a separate soup and the noodles like another surprise in a fantastic soup - they keep their own separate integrity, even if it lasts for more than a cpl days in your fridge.

Recipe Banana Bread

Friday Breakfast

this is perfect w/ smoothies in the morning !

2 cups 'bob's red mills' gluten-free all purpose (bean based) baking flour (available at health food stores and some grocery stores)

1/2 cup 'bob's red mills' gluten free old-fashioned oats (available at health food stores and some grocery stores)

1 tsp real salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

2 cups mashed, very ripe bananas

1/4 cup corn-free applesauce ('just apples' brand at whole foods or blend some yourself!)

1/2 cup honey (or more, to taste)

4 TBLspn coconut milk

1 tsp safe vanilla extract (rose & ivy brand, make your own, or omit)

grease 9x5" loaf pan w/ coconut oil. preheat oven to 350. combine wet ingredients in bowl. add dry ingredients & stir together until moist. pour batter into loaf pan. bake approx i hr and enjoy. (can add walnuts if allergies don't restrict).

Recipe RAISIN SPICE CAKE W/ ALMOND CREAM FROSTING

Thursday Dessert

(this yields enough for 2 fairly large cakes - or 1 cake and a lot of cupcakes)

this cake was one of my most treasured recipes before the allergies came into our family, and i've spent 2 yrs trying to perfect it w/ safe substitutes. perfect for the holidays, too - this is a rich moist cake that could win prizes in baking contests, it's so sinfully scrumptious!

Ingredients:

2 cup raisins

2 cup brown sugar (non-caramel colored is usually corn-allergy friendly)

2 cup sugar

2 tsp teaspoon real salt

2 cups 'just apples' applesauce or 'Eden's Organics' strawberry-applesauce (available at health food stores, or blend your own!)

1/2 cup 'thai kitchen' coconut milk (available at health and grocery stores in the 'ethnic foods' aisle)

1/2 cup 'tempt' original hemp milk

1.5 cups coconut oil

3 cups 'bob's red mills' gluten-free (bean based) all-purpose baking flour (available at health food stores and some grocery stores)

2 tsp baking soda

2 tsp 'hain's' corn-free baking powder (available at most health food stores or can omit if unable to find in time!)

2 tsp cinnamon

2 tsp allspice

2 tsp ground cloves

Directions:

put raisins in saucepan covered w/ water. heat to boiling. boil 15 mins. drain. blend remaining ingredients w/ mixer. pour into 2 greased (coconut oil) 13x9" cake pans. or 1 cake pan and some muffin pans. sprinkle raisins into batter. bake at 350 for 45 mins.

ALMOND CREAM ICING

2 cups corn-free, tapioca starch based confectioners' sugar (available at whole foods, trader joe's and most health food stores)

3 tablespoons 'thai kitchen' brand coconut milk

1 tablespoon coconut oil, melted

1 teaspoon corn-free vanilla extract (rose and ivy, make your own or can omit)

'mc cormick's' brand almond extract (available at grocery stores) is allergen-free and not based in corn, like vanilla. (by allergen free, i mean that it is in no way derived from almonds, or any other nuts or allergens. it is a synthetic imitation patented by mccormick's)

mix to desired thickness, adding more sugar or milk as needed. this is going to be a creamy icing that never stiffens and acts gritty like 'normal' icing, it will remain creamy and soft no matter how much sugar you add. be sure to ice cake when cake has completely cooled to avoid 'bald spots' and allow to set up as much as possible in fridge before serving. this is a cake best eaten in the 1st 2 or 3 days it is made, as it is so incredibly moist, it will begin to turn into an oatmeal consistency if left longer than that - but don't worry, any time i make it, it doesn't survive the 1st night in my house!

JAMBALAYA WITH CHICKEN, SHRIMP & SAUSAGE

Thursday Dinner

this is a perfect winter food even the kids love - and isn't too spicy, even for our little guy. i can barely keep leftovers of this in the house! (serves 12)

1 broiler chicken, cut up about 3 lbs

paprika

6 TBLspns olive oil

2 cups chopped onion

2 cups chopped bell pepper, grn

4 ribs celery, chopped

4 cloves garlic, minced

1 lb 'jones dairy farm' sausage patties, chopped

4 cans safe crushed tomatoes

4 cups safe chicken broth

2 cups long grain rice (we like basmati)

4 tsp thyme

3 tsp real salt, or to taste

1/2 tsp pepper

1/2 tsp hot pepper sauce (tobasco)

2 lbs shrimp, (shelled and deveined) - can be ommitted if shellfish allergy - we buy frozen, boiled and simply thaw before dinner.

wash chicken & pat dry; rub w/ the paprika. heat olive oil in large skillet, add chicken and brown on all sides. remove chicken from skillet.add onions, grn bell pepper, celery and garlic. saute over low heat until onion is tender, about 10 mins. stir in sausage, tomatoes, chicken broth, rice, thyme, real salt, pepper and hot sauce. add chicken and turn to coat w/ sauce. bring to a boil. reduce heat, cover, and simmer for 30 minutes or until chicken is tender. stir in shrimp and cook about 3 mins longer, or just until shrimp turns pink.

EASY SAFFRON RICE

Thursday Lunch

this is an incredibly soothing, gentle dish. it's perfect for when we're recovering from an illness or allergy exposure or just feeling worn down. it's so delicate and flavorful, i don't like to make anything else with it, we just eat the rice by itself, as a main course. this is one of the baby's favorite recipes, he will eat it morning, noon and night when we have it in the house.

Ingredients:

• SERVES 4
• 2 cups white Thai jasmine-scented rice -or favorite brown rice
• 3 1/2 cups safe chicken or *vegetable stock
• 1/2 tsp. turmeric
• 1/2 tsp. saffron threads
• squeeze of lemon juice

Preparation:

1. Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.
2. While stock is coming to a boil, add the turmeric, saffron and a squeeze of lemon juice. Stir well.
3. Add the rice and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.
4. When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot is remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more (great if you're having guests!).
5. Before serving, remove the lid and fluff rice with chopsticks or a fork (some of the chili may have risen to the surface - just stir it back into the rice). Taste-test for real salt, adding a little more if needed (how much will depend on the saltiness of your stock). If too salty, add another squeeze of lemon juice.

Note: Along with the flecks of red chili, you may notice a few splashes of reddish-orange coloring throughout your rice - this is from the saffron, and is desirable. Sometimes we add peas and diced carrots to this recipe.

STEEL CUT OATS W/ DATE SAUCE

Thursday Breakfast

a friend taught me this recipe (thank you, becky!) before we had allergies in this house and it was more like a dessert than a breakfast, it's been a fave of ours for years. i've adapted it to our elimination diet and it's every bit as delicious! there can be cross-contamination of gluten on oats from the crops they share, so if you are extremely gluten-sensitive, you might want to look for a gluten-free, dedicated source of steel cut oats near you - bob's red mill gluten free old-fashioned oats are great for this recipe, too!). (portions for 7 ppl eating seconds)

8 cups steel cut oats

3 cups mejool dates, finely chopped

approx 6 TBLspns coconut oil

10 cups 'thai kitchen' coconut milk (or 1/2 coconut, 1/2 'tempt' hemp if you want it less creamy/rich)

melt coconut oil in big frying pan and toast over medium heat 3-4 minutes, stirring constantly w/ a wooden spoon. place milk in sauce pan and bring to a gentle boil. add toasted oats to boiling coconut milk. stir constantly and keep at gentle rolling boil.

use empty sauce pan to heat dates and 3 cups water. using fork tines, smash and squish as they heat up and soften. when texture has become a pasty sauce, remove form heat and add 4 tsp safe vanilla.

continue to boil oats and coconut milk approx 20-25 mins. add pinch of salt, then cook 10 more mins, low. watch texture for desired thickening. mix dates sauce and oats and enjoy !

Homemade Coconut Milk Ice Cream - Chocolate

Wednesday Dessert

this is far and away, hands down, bar none, one of the best ice creams i've ever had in my life. coconut milk ice cream comes out heavy like custard and yet fluffy instead of slimy. if you've ever had viennetta, it kind of reminds me of that... only better ! this is my secret weapon to getting my failure to thrive, multiple allergy baby to gain weight! i make popsicles out of it, too...

* honey or maple syrup used in this recipe is also very good . just use a little less than you would for the sugar .

2, 14 oz cans of coconut milk (not lite ! i use the thai kitchen brand)

1/3 cup, plus 2 TBSP sugar . (can use coconut sugar too, i used regular and it was perfect)

2/3 cup cocoa powder. (this made it quite chocolately, you could get away w/ using a bit less if desired)

**1tsp vanilla (i omitted due to corn allergy and never noticed it wasn't there)

a dash of sea salt or real salt

combine all ingredients together in large bowl & blend (i just used a handheld whisk). make according to ice cream maker's instructions . we ate it right out of the maker, like soft serve texture, but you can freeze to 'set it up' if you like harder ice cream. this was way better - and way cheaper ! - to do homemade than the dairy ice cream we used to make ! we are going to explore adding fruits and berries to make new flavors next !

AGAVE- LIME SALMON, QUINOA 'STUFFING' & CHEESELESS MAC & CHEESE

Wednesday Dinner

this is one of the most ambitious meals i make. if we're having company to dinner, this is the meal i make to impress. we try to eat salmon every week, but w/ a family our size and the cost of the healthier, wild caught salmon, we practically have to rob a bank to do it that often. but when we do, boy is it worth it - even the kids love salmon in this sauce !

Easy Agave and Lime Salmon Recipe

( adapted from glutenfreegoddess.blogspot.com)

We baked this recipe in foil packets.

Preheat the oven to 350 degrees F.

You'll need:

4 serving sized pieces of wild caught salmon
1 red onion, sliced
4 scallions, sliced
4 cloves of garlic, chopped

Make your sauce:

1/3 cup extra virgin olive oil
1/3 cup agave nectar
Fresh lime juice from two large limes
A tiny, secret pinch of cinnamon- don't tell

Tear off eight pieces of foil; two for each piece of salmon.Place one serving of salmon on one piece of foil. Season with a little sea salt and fresh ground pepper.

Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.

Sprinkle the salmon with onions, scallions and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet.

Bake in a preheated oven for roughly 20 minutes, till it flakes easily- but is not dried out.

QUINOA STUFFING

(adapted from recipe shared by a friend's sister - ty brooks !!)

3 onions
1 box regular quinoa (available at health food stores)

1 box red quinoa

4 stalks celery

10 Cups safe chicken broth (* or vegetable broth)

1 sm bag dried cranberries (check label for citric/ascorbic acid)

1 sm bag fresh baby carrots (check bag for citric/ascorbic acid)

1tsp parsely

1tsp sage

1st rosemary

1tsp thyme

1 tsp real salt

8 TBLspns olive oil

saute onion in oil until reduced and soft. Pour chicken broth in. chop celery, blend carrots on 'food chop' setting of blender/food processor. add them to broth. simmer w/ lid on until celery is soft. add spices. add both boxes of quinoa and bring to a boil. turn down heat and simmer until quinoa is fluffed and liquid is absorbed, like rice. add cranberries and mix. keep covered until you serve. add a few drops of water before reheating leftovers. should be roughly about 30-45 mins. can be added around and inside turkey during the holidays, just like 'real' stuffing during last 2 hrs of cooking. serve this meal w/ a side of frozen or fresh baby peas, steamed.

BEST VEGAN MAC AND CHEESE

this is a side dish i alternate the quinoa with - this is seriously one of the best comfort foods i've found since going on this elimination diet. from: glutenfreegoddess.blogspot.com. i double the recipe for 7 and we almost never have leftovers.She uses a gluten free crumb topping that doesn't meet my corn-free needs, so i leave that off and i add green onions.

The Best Vegan Baked Mac & Cheese Recipe

For the casserole:

10 to 12 oz. dry penne or macaroni pasta, partially pre-cooked* - see below; we like Tinkyada Brown Rice Penne or Spirals but you could use classic macaroni style pasta as well.

For the sauce:

4 tablespoons light olive oil

4 tablespoons sweet rice flour

2 1/2 cups plain hemp, rice or nut milk

1 rounded tablespoon toasted sesame tahini or almond butter

2 heaping tablespoons nutritional yeast

1/2 teaspoon Dijon mustard

1-2 teaspoons golden balsamic or rice vinegar, or lemon juice, to taste

1/2 teaspoon sea salt, to taste

A dash or two of Simply Organic Garlic Powder

A dash or two of Simply Organic Minced Onion

1/4 teaspoon freshly grated nutmeg

3 tablespoons white wine- Frey Organic wine is vegan and egg-free

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

For the topping:

10-12 grape tomatoes, halved

A sprinkle of dried basil and parsley

*To pre-cook the pasta:

Bring a large pot of salted water to a rolling boil and pre-cook the penne just until it is slightly tender but firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the sweet rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Add the toasted sesame tahini, nutritional yeast, Dijon mustard, golden balsamic vinegar, sea salt, a dash or two of Simply Organic Garlic Powder and Simply Organic Minced Onion, nutmeg and white wine. Add turmeric or paprika for color, if desired. Mix well with a whisk.

Remove from heat and set aside.

Preheat the oven to 350 degrees F.

Pour the cooked penne into a 6-cup baking dish. Pour the cheesy uncheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the gluten-free bread crumbs and halved grape tomatoes. Sprinkle with dried basil. (For the sensory sensitive, omit the tomatoes, crumbs and basil.)

For individual gratin dishes, combine the pasta with the cheese sauce first; then spoon it into the gratin dishes. Top with crumbs and tomatoes and sprinkle with dried basil. i add chopped green onions on top as a finishing touch.

Bake at 350 degrees F for about 25 minutes, until heated through and bubbling.

Serves 4.

HEALTHY CHICKEN NUGGETS & CHIPS

Wednesday Lunch

a great item for lunches is 'bromberg brothers blue ribbon restaurants' naked nuggets (available at health food stores and some costcos). prepare according to directions on bag. these tender & tasty chicken bites are a fave of all my kids w/ none of the preservatives, allergens or fillers the other kinds all have.

to make ketchup for the baby & i, i mix together safe ('cento' brand) tomato paste, rice or apple cider vinegar, agave syrup and real salt, mix together, just going by taste.

serve with avocado wedges, a baked sweet potato or some steamed butternut squash and whole foods '365' brand veggie chips and a couple leftover cookies !

Quick/Convenient Breakfast Ideas

by the middle of a hectic week, we are recycling whatever works for breakfast. usually a fruit smoothie, some crispy rice cereal and fresh fruit or an avocado is what we do on wednesdays. a favorite replacement for toast & jelly is 'sesmark' bown rice crackers w/ 'st. dalfour' fruit spread. eating the same things over and over helps reduce the risk of accidental allergy exposures and helps identify immediately when one happens and what the likely culprit was.

kids like routine and enjoy doing the same things repeatedly - as any mom with a favorite episode of 'little bear' or 'dora' on dvr knows ! if you've established a routine of always eating the same things and your child gets better... and then you add something new and they suddenly regress, you know what it was right away. even though my child is at baseline now, i'm sticking to this diet and eventually will begin adding new things in slowly, one by one and wait a few wks before adding each new food.

GOULASH & CINNAMON MUFFINS

Tuesday Dinner

this is another staple in our family and one of the 1st things i converted to allergy-friendly status. i cook this meal in a restaurant sized pot and try to make the leftovers stretch for days - it's better the longer it sits. the cinnamon muffins are a replacement for the cornbread i used to make w/ the goulash and tho they sound strange, it's a wonderful combo & the closest texture to breads/muffins we've been able to come to in 2 yrs!

2 lbs hamburger (optional if you want a *vegan* meal, it's also great w/ just the beans - also can sub veggie burger if wheat/corn are not concerns)

3 boxes gluten-free rice noodles (elbows/spirals or fusilli) available at regular grocery stores

6 cans 'full cirlce' brand organic kidney beans (available at grocery stores)

1 can 'full circle' brand crushed tomatoes (available at grocery stores and almost impossible to find other brands w/out citric/ascorbic acid)

1 sm can 'cento' brand tomato paste (available at grocery stores and almost impossible to find w/out citric/ascorbic acid)

3 lg bell peppers, chopped or diced

4 med onions, chopped or diced

1 bag frozen or fresh peas

1 sm bag fresh spinach leaves

3 TBLspns capers

2 tsp oregano

2tsp basil

2 TBLspn garlic, minced

2 tsp italian seasoning

real salt, to taste

pepper, to taste

put crushed tomatoes, tomato paste, 4 cups of water and beans in giant stock pot and put on medium heat. brown burger in frying pan w/ grn peppers & onions, cover until soft & reduced. add peas, spinach and capers to stock pot and bring to a boil. add burger mixture to stock pot when soft and browned also. add garlic, capers and herbs and return to boil. allow to boile a few mins until spinach is dark & shriveled and add pasta. return to a low boil for 12 mins, then reduce to a simmer until dinner time. at this point, you can eat it right away or simmer for another hr or 2. the longer it simmers, the thicker it gets b/c you aren't draining and rinsing the rice pasta. it almost ends up w/ a creamy texture, like a baked mac & cheese. this is one of our most reliable kid favorites and is what we make whenever the kids are having friends over for dinner !

*note: as of 8/10, our allergy guy has become allergic to kidney, lima, pinto, white beans & lentils. we now use adzuki beans (and a handful of fava beans for more texture!) - both available canned or in bulk and corn-free at most health food stores -in this recipe and find them to be wonderful replacements that make this dish even more flavorful!*

CINNAMON MUFFINS

2 cups 'bob's red mills' all purpose gluten-free (bean based) baking flour (available at health food & many grocery stores)
1 tsp 'hain's' corn-free baking powder
3/4 tsp baking soda
1/2 tsp cream of tartar (this is made from grapes and contains none of the top 8 allergens or corn)
1/4 tsp real salt
1 tsp cinammon
2/3 cup sugar
1/3 cup coconut oil
1 tsp corn- free vanilla or omit (www.roseandivy makes a corn-free vanilla)
1/2 cup 'tempt' original hemp milk -I use more like 3/4 cup...start with 1/2 cup and add if batter is too thick
1/2 cup 'just apples' corn-free applesauce or 'eden's organic' strawberry-applesauce from health food stores (or blend your own, it's very hard to find applesauce w/ out citric/ascorbic acid, vitamind c added from corn!)

Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper baking cups. Mix all dry ingredients thoroughly in a bowl. Make a well in the center of the dry ingredients. Add applesauce, milk or water, vanilla, and oil into the well. Stir until just mixed. Pour into prepared muffin pan. Bake for 15 mins or until lightly browned.

Variations: Add 1/2 tsp of dalfour fruit spread to the center of the muffin. For banana muffins add 1/2 cup mashed bananas to basic recipe and omit cinammon. Chocolate chip, omit cinammon and add 1/2 cup safe chocolate chips. I use Enjoy Life.

and if you make an additional batch of the chocolate or jelly muffins, this can be dessert, too !

Shreddy Chicken Pasta Salad

Tuesday Lunch

this is one of those meals you just throw together ( literally - i never even measure the ingredients, - just use my hands) and everyone ends up loving and wanting every day. it's kind of like a healthy mac & cheese replacement.

4 boiled chicken breasts

3 boxes gluten free rice pasta, we like spirals or elbows ( generic brands available in grocery or health food stores) or 'tinkyada' fusilli (available at health food stores and some grocery stores)

olive oil, to taste & texture

'kal' brand gluten-free nutritional yeast flakes, to taste. other brands have a bitter aftertaste! (available at health food stores and some nutritional supplement/vitamin stores)

real salt, to taste

garlic powder, to taste

oregano, to taste

basil, to taste

italian seasoning herbs, to taste

boil & shred chicken breasts. boil noodles approx 12 mins and drain, giving a quick rinse w/ cold water to prevent gumminess. put noodles in giant metal mixing bowl and add chicken, mix together w/ hands, shredding chicken finely as you go. add olive oil until texture is slippery enough to mix easily, but not sloppy. add real salt, garlic and herbs, to taste. then add nutritional yeast, to taste. adding too much oil and yeast can result in a paste, so keep them in balance ! the result should be an almost cheesy-tasting chicken pasta salad that kids - & hubbies! - go crazy for. great served warm or cold, w/ a side of 'terra' brand original exotic vegetable chips. (available at health food stores).

Fruit & Flaxseed Smoothies

Tuesday Breakfast

in addition to the choice of leftovers, crispy rice cereal, rice cakes, applesauce, etc... already mentioned in other breakfast posts, i often make us smoothies.

1 can mango or papaya (check labels carefully, these are almost the only 2 fruits in cans w/out citric or ascorbic acid from corn added) OR

2 small bags organic frozen cherries, peaches, strawberries or blueberries (check labels carefully - peaches esp almost always have citric/ascorbic acid or vitamin c added - all from corn - to preserve color)

1/2 tsp nutmeg

3 TBLspn flax seeds

1/2 cup coconut milk

1 ripe banana

i 1st dump in the can of fruit for liquidity to blend. then i layer w/ 3, 1" layers of the frozen fruits. blend on 'frozen drinks' setting. then i add the banana, flax seeds, nutmeg and coconut milk. if you like the texture more frozen, add more frozen fruit. more watery, add more canned fruit. thicker, add another banana. creamier, add more coconut milk. then belnd on 'high' for at east 2 mins to thoroughly chop up the flax seeds and release their essential fatty acids. before the nut allergies, i used to toss in a small handful of almonds for a 'bumpy' smoothie ! this smoothie is so filling, a large one is all we need for breakfast on a hectic morning!

Seafood (or not!) Fettuccine Alfredo

Monday Dinner

this is a fairly easy one to make & i was so excited to have a version of alfredo sauce i could eat again ! if you can't do seafood, you can sub chicken or just lots of veggies (for a *vegan* meal) like snow pea pods, broccoli, carrot slivers, etc...

(portions are for 7 ppl, eating a couple servings each)

4 TBLspn sunflower oil

4 TBLspn 'bob's red mills' all purpose baking flour (gluten-free, bean based) (available at health food stores and some grocery stores) OR rice flour

2 - 14 oz cans 'thai kitchen' coconut milk (available at most grocery and health food stores in 'ethnic foods' aisle)

2 TBLspn garlic, minced or pureed

1/2 tsp real salt, (available at health food stores)

1 med bag fresh or frozen broccoli

2 lb bag pre-boiled, frozen shrimp OR

2 lbs boiled, shredded/chopped chicken breast (or *veggies*)

4 boxes 'tinkyada' rice spaghetti noodles (they don't make a fettuccine noodle) OR

4 boxes 'thai kitchen' flat rice ("glass" - these are a transparent, slippery type of noodle like asian food is made with) noodles - these are shaped like fettuccine pasta.

lemon juice to taste - to be added to cut sweetness of coconut milk as desired

set out pre-boiled, frozen shrimp in the morning to thaw gradually throughout the day. when time to make dinner, prep all ingredients and have them ready. don't forget to shake the coconut milk thoroughly before opening!

prepare a roux: heat sunflower oil in bottom of a large saucepan on med heat. when major bubbling subsides, add flour by sprinkling evenly over oil, and whisking until a paste is formed. cook for 1 min, whisking constantly. DO NOT LET IT COLOR. if it's trying to brown, turn the heat down.

at the same time, boil large pan of water for pasta and steam the broccoli until soft.

whisk in the coconut milk, garlic and real salt. bring to a bare simmer and let it cook for a minute or 2 to thicken, adding shrimp or chicken and broccoli.

drain the pasta after boiling approx 12 mins and giving a quick rinse w/ cold water. (rice pasta will get gummy if you don't rinse w/ cold water immediately after boiling.) ladle sauce over noodles and enjoy !

(if you have a child who doesn't like alfredo sauce, this recipe is great with olive oil instead!)

Turkey Chili

Monday Lunch

on mondays, i try to make a good lunch while my 3 older kids are in school that could potentially provide leftovers for dinner if homework and after school activities and errands cut too close to dinner time and prevent me from getting something made in time. however, my youngest school boy is in kindergarten and gets out at noon, so i either have to start cooking right during or after breakfast, or after i pick him up, which is when i need to be starting dinner! even w/ a baby finally at baseline, my life is so hectic w/ 5 kids, i still have to find the most convenient options w/ an almost impossible set of conditions to work with and this is why i find what really works and what they really like and just stick with it as long as possible! (serves 12)

6 TBlspn olive oil

2 large onions, minced

6 garlic cloves, minced

2 lbs ground turkey (can substitute vegetable based 'meat' if soy/corn are tolerated in diet, or simply another variety of beans for a *vegan* meal)

6 cups water

2, 28 oz cans 'full circle' brand organic crushed tomatoes w/ herbs (available at most grocery stores)

2 green peppers, minced

1 tsp celery seed

1/4 tsp cayenne (can leave out if you don't like spicy)

3 tsp cumin

2 sm bay leaves

4 TBLspns chili powder

1/2 tsp basil

3 tsp salt

2, 15 oz cans 'full circle' brand organic kidney beans (available at most grocery stores). we also like to throw in some white beans, when we find them in the bulk section of the organic food stores.

heat the olive oil in a large pot, add onion & garlic; saute until golden brown.

add the turkey and brown.

add the remaining ingredients, except the beans.

sir to mix and bring to boil.

reduce heat and simmer, covered - until the sauce reaches desired thickness.

could take up to an hour!

add the beans and heat through.

we love to serve this w/ a bag of 'terra' original exotic chips - even crumble them up in the chili instead of crackers, they go great w/ it !

CAKEY-LICIOUS ICED PUMPKIN SPICE COOKIES

Sunday Dessert
we triple this recipe to have lots of leftovers - these cookies get more 'cakey' in the cpl days after baking - esp if you store in the refrigerator.
2 1/2 cups 'bob's red mills' all purpose flour (bean based) available at most health food stores and many grocery stores
1 teaspoon 'hain's' corn-free baking powder available at most health food stores
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon real salt available at health food stores
1/2 cup coconut oil, warmed
1 1/2 cups white sugar
1 cup 'libby's' or other corn and allergen free 10% pure pumpkin puree, available at grocery and health food stores
1/3 cup 'just apples' brand corn-free applesauce or 'eden organics' strawberry applesauce - available at whole foods. if you can't find it, just throw a cpl apples in your blender and make your own -this is what i always use to replace eggs in baking
1 teaspoon corn free vanilla extract (home made, 'rose & ivy' brand or just leave out if you don't have these available, you won't miss it !)
Frosting:
2 cups corn-free, tapioca starch based confectioners' sugar (available at whole foods, trader joe's and most health food stores)
3 tablespoons 'thai kitchen' brand coconut milk
1 tablespoon coconut oil, melted
1 teaspoon corn-free vanilla extract (mc 'cormick's' brand almond extract available at grocery stores is also fabulous in this frosting and is allergen-free and not based in corn, like vanilla.)

Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of coconut oil and white sugar.
Add pumpkin, applesauce, and 1 teaspoon vanilla to coconut oil mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven.
Cool cookies, then drizzle glaze with fork.
To Make Glaze:
Combine confectioners' sugar, coconut milk, 1 tablespoon coconut oil, and 1 teaspoon vanilla or almond. Add coconut milk as needed, to achieve desired drizzling consistency.