Mexican Rice Bowl

Ingredients

• 2 medium chicken breast cut into small cubes
• 1 can of black beans rinsed
• 1 1/2 cups uncooked rice
• 1 cup tomato sauce or spagetti sauce
• 1 cup chicken broth
• 11/2 cup water
• 1 pepper cut into cubes
• 1/2 of a medium onion finely chopped
• 1 small can of green chilis
• 2 T. soy sauce
• 2 T. minced garlic
• 2 T. taco seasoning
• Salt and pepper to taste
• Salsa, sour cream and cheese optional as a garnish

Directions

1. In your rice cooker add the uncooked rice, tomato sauce, broth, green chilis and water (minus 1/4 cup)
2. Saute the garlic, pepper, onion and chicken in a large skillet over medium heat.
3. Add the rinsed black beans, taco seasoning, and remaining 1/4 cup of water to the skillet
4. Stir frequently until the beans are warmed.
5. Layer the bowl with rice on bottom, then chicken mixture and top with cheese, sour cream and salsa. Since we don't do dairy we just did Homemade Salsa and dairy free cheese.
6. Enjoy!

Supreme Pizza Pasta

Looks tasty right!?!?

Up close and personal... so so good. It is even toddler approved! 

Who wouldn't love the marriage of spaghetti and pizza!?!?!  :)

INGREDIENTS

• 1 jar of your favorite pasta sauce (I love Walmart's brand, its cheap and tasty!)
• 1/2 of an onion finely chopped
• 1 pepper
• 16 oz of cooked pasta
• 1 small tube of sausage (I love Jimmy Dean's natural)
• 1/4-1/2 pkg. of pepperoni (we use turkey)
• Sprinkle with mozzarella cheese (we use the the dairy-free Daiya brand)
• You can add really any topping that love on pizza

DIRECTIONS

1. Brown the sausage over medium heat in a medium sized skillet.
2. Cook pasta and chop the veggies while the sausage is browning.
3. Add the veggies, and pepperoni to the skillet and stir constantly until they are soft.
4. Scoop the cooked pasta into each individual bowl and cover with the toppings from the skillet.
5. Add sauce, cheese, salt and pepper to taste.
6. Best served with garlic cheese toast and a green salad.

ENJOY!

Quick and Easy Dairy-free Chili

Ingredients

• 1 can of chili beans 
• 1 can of red kidney beans (rinsed)
• 1 can of black beans (rinsed)
• 1 can of diced tomatoes
• 1/4 c beef or chicken broth
• 3/4 c. nutritional yeast
• 1 t. agave
• 1 t. taco seasoning
• Salt and pepper to taste
• optional- 2 c. of cooked ground beef

Directions

1. Pour all the ingredients into a pot and heat over medium heat for about 10 mins to let all the flavors combine.
2. Serve with chips and dairy alternative (I used Daiya) cheddar cheese. 

* Just as an FYI all the beans i buy are from Wal-mart. Their chili beans does have a tiny bit of soy so beware of that if you choose to use it.*

Cinnamon Marshmello Chex

 

Tasty looking right!?!?!

Here's a close up.... mmmm!

Ingredients

• 1 box Cinnamon Chex
• 1box rice or corn Chex
• 2-3 pkg. marshmellows
• 1/4 c. butter or butter alt.
• 2t. vanilla
• 2t cinnamon

 Directions

1.  In a large pot melt the butter and marshmellows until they are completely smooth, on medium heat.
2. Remove from heat and add the cinnamon and vanilla to mixture. It should look like this...

  3.    In a separate bowl pour both kinds of chex and stir them together.
  4.    Pour mixture onto a greased cookie sheet.
  5.    Take a sandwich bag and spray it with cooking spray. Use it as a glove for your     hand and press the chex until it is flat and even all around.
  6.   Allow to cool and then serve.

*You may want to alter the marshmallow to chex recipe depending on your taste. My pictures are 1and 3/4 boxes of chex and 2 and 1/2 bags of marshmellos.)*

*This is a recipe adapted from my lovely sister Amanda's original. Gotta give credit where credit is due! ;) *

Gluten Free Onion Rings

 

Ingredients:

• 1/2-1 onion
• 1 cup brown rice flour
• 1 tsp baking powder
• 1 tsp garlic powder
• 1tsp onion powder
• 1 egg
• 3/4-1 cup water (depending on how thick you like the breading)
• Salt and pepper to taste
• oil for frying

Directions

1. Combine all but the oil in a mixing bowl. ( I actually used Wildtree Scampi blend in place of the garlic and onion powder).
2. Slice your onion into rings and cover it completely in batter.
3. Heat your oil to 375 degrees and fry the rings until they are golden brown on both sides.
4. Allow the oil to drip off onto a paper towel as they cool... more dipping less calories! ;)
5. Enjoy your tasty onion rings!

Sausage Cheesey Stuffed Shells w/ Alfredo Sauce

• 2 c. of cashews 
• 1-3 c. of plain coconut milk 
• 2 T. of minced garlic
• 1 T. onion powder (or Wildtree onion and chive blend)
• 1/2 tube of sausage (browned)
• optional 1-2 T. Wildtree's scampi blend (it is not as good without it!)
• 1 1/2 tbsp of nutritional yeast 
• salt and pepper to taste (or Wildtree's Rancher Steak Rub)
• 2 T. dairy free butter ( i of course use the Red Earth Balance)
• 1 box of GF shell noodles
• 1 1/2-2 c. chopped spinach ( I used fresh. You'll want maybe half that if its frozen)
• 1 1/2-2 c. dairy free cheese (of course i use daiya! ;)

1.  Soak the cashews over night in water
2. Cook shells as directed.
3. Blend up the cashews, garlic, onion, 1 c. coconut milk, salt and pepper and nutritional yeast until it is smooth (add more coconut milk as needed.
4. In a saucepan take about 1/3-1/2 of the mixture; combine it with 1/2 c. cheese, 1 c. of spinach, 1 T. butter and the sausage. Warm it on the stove for a few minutes until it reduces down. (This will be the stuffing for your shells.)
5. Stuff your shells with the mixture and place them in a greased 8x8 pan.
6. Take the remaining mixture and add the rest of the milk, spinach and butter to it, and warm in the sauce pan on the stove top. Pour over the shells.
7. Top with remaining cheese and bake at 375 for 25 mins, or until the sauce bubbles.

* Makes 6 servings*

Bangkok Curry

·       1 pkg. Taifun rice noodles (soak in hot water for about 10 mins then add to the veggies and sauce.)

·       3-4 julienned carrots

·       1/2 c. green onions

·       2 medium red, orange, or yellow pepper, thinly sliced

·       2 c. sliced mushrooms (about 6-8 small mushrooms)

·       2-3 Tbsp. fresh, minced garlic

Chicken Alfredo Pizza

ALFREDO SAUCE
Ingredients

• 2 c. of cashews 
• 1 1/2 c. of plain coconut milk 
• 2 T. of minced garlic
• 1 T. onion powder
• optional 1 T. Wildtree's scampi blend
• 1 1/2 tbsp of nutritional yeast 
• salt and pepper (or Wildtree's Rancher Steak Rub)
• 1 small drained can of mushrooms

Directions

1. Soak the cashews overnight in water, then drain and blend until smooth in the blender
2. Add the remaining ingredients and warm.

CRUST

Ingredients

• 2 T. active dry yeast
• 1 1/3 c. warm water (110° to 115°)
• 1 c. + 4 T. tapioca flour
• 4 t. xanthan gum
• 2 t. unflavored gelatin
• 2 t. Italian seasoning ( I did Wildree 1/2 scampi, 1/2 pizza sauce)
• 2 t. cider vinegar
• 2 t. oil (I used Wildtree's Basil Pesto... SOOO YUMMY!)
• 1 t. salt
• 1 t. sugar
• 2-2 1/2 c rice flour (brown or white, I did both)
 

 Directions

1.  In a small bowl, dissolve yeast in warm water. Add the tapioca flour, xanthan gum, gelatin, seasoning, vinegar, oil, salt, sugar; and thoroughly combine.
2.  Begin adding flour. Start with 2/3 c. and stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).  
3. On a floured surface, cut dough in half and roll out. Transfer to a greased pizza pan; build up edges slightly. Cover and let rest for 10 minutes. 
4.  Bake at 425° for 10-12 minutes or until golden brown. 
5. Spread the sauce on and add bacon, tomatoes, chicken, and cheese (i like the daiya brand). Bake about 15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through. 

 Yields: 2 medium sized pizza crusts.

Pie Crust

 

¼ c sorghum flour
¼ c. millet flour
¼ c.  tapioca starch
2/3 c. sweet rice flour
2 t. xanthan gum or guar gum
1/2 teaspoon salt
¾ c butter flavored Crisco alternative
2/3 c. water (approximately)

Directions

1. Add all dry ingredients to mixing bowl and blend
2. Cut Crisco alt. into small chunks and lay on top of blended dry ingredients.
3. Put bowl in freezer for 15 mins.
4. Remove from freezer and blend until the fat is about pea sized chunks
5. Pour in water mix and roll into a flattened ball
6. Wrap ball in plastic wrap and refrigerate for at least 1 hr.
7. Remove and roll out between two pieces of wax paper.
8. Place in a 9inch pie pan (don’t stretch the dough)
9. Put pie pan in the refrigerator for at least 30 mins
10. Remove from fridge place a buttered piece of foil on top and fill it foil with beans (to keep it from rising)
11. Bake at 400 degrees for 20-30 mins

Pecan Pie

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup dairy free butter
• 2 eggs
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2-2 1/2 cups chopped pecans 

Directions

1. Toss all the ingredients (besides 1/2 - 3/4 c. of nuts) into your food processor and blend until all ingredients are completely combined and the nuts are chopped.
2. Pour into your unbaked pie crust and add the 1/2 cup of nuts to the top to give it the look you want.
3. Place pie in preheated oven (400 degrees) and bake for 35-40 mins.

Apple Cinnamon Pancakes

 

• 1/2 cup rice flour
• ½ cup millet flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 3 T agave
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 1 1/2 cups rice or goat milk
• 1/2 cups apple sauce
• 2 T. cinnamon
• 1 T. vanilla

Directions

1. In a bowl, mix together all the dry ingredients. Stir in eggs, milk, agava, vanilla and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
3. The consistency is fairly runny and makes a thinner pancake. If you like thicker, more fluffy pancakes add another ½ cup of rice flour.

Strawberry Jam

• 5 cups crushed strawberries (I put mine through the food processor)
• 1/4 cup lemon juice
• 1/4 cup cold water
• 4 T. tapioca starch
•  3 1/2 cups granulated fructose
• 8 half pint glass jars with lids and bands

Directions
1.) PREPARE all your canning supplies and water.
2.) COMBINE strawberries and lemon juice in a large pot. Bring mixture to a rolling boil, over high heat, stirring constantly
3.) Dissolve the Tapioca starch in the cold water and slowly add to the strawberry mixture.
4.) ADD sugar, stirring constantly until it is all dissolved. Return mixture to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Bread/ Pizza Crust Recipe

 

·       2 Tb active dry yeast

·       2 Tb xanthan gum

·       2 tsp salt

·        1 2/3 cup tapioca starch

·       1/2 cup millet flour

·       1/2 c sorghum flour

·       2 cups brown rice flour

·       2  cups white rice flour

·       6 eggs

·       2 Tb apple cider vinegar

·       1/2 cup oil (olive, grapeseed)

·       1/2 cup agave or honey

·       3 cups room temperature rice milk

Directions

1. Add all dry ingredients into a bowl and blend
2. Pour all wet ingredients into a separate bowl and blend
3. Slowly all the wet ingredients to the dry stirring constantly

The batter will be drop dough consistency.  (A.K.A: kind of sticky and you'll think you added too much liquid :)
I just dip a spatula in water and spread it to make it smooth (you will have to re-dip quite frequently).

For pizza: bake at 400 degrees for 10-15 mins then add toppings and bake for 8-10 more

For a loaf of bread: Let rise for about 20 mins and bake at 350 degrees for 35-45 mins 

*One batch of this will make one loaf of bread, and a whole cookie sheet of pizza crust*

GIVE AWAY!!!!

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Cheesy Quinoa Stir-fry

 

• 2-3 cups mixed veggies
• 2 T. minced garlic
• 1/4 of a red onion finely chopped
• 1 c. nutritional yeast
• 1 t. agave
• 2 c quinoa
• 2 c. chicken broth
• 2 c. rice milk
• 1-2 T. salt (to taste)
• 1 T. coconut oil

1.  Put the oil, onion and garlic in a large sauce pan, and brown over medium heat
2. Add the mixed veggies, and simmer for 2-3 mins.
3. Pour the broth, rice milk, and quinoa into the mixture and bring back up to a boil.
4. Turn off the burner and cover the pan.
5. Let sit for 5-10 mins until the liquid is all soaked up.
6. Fluff and serve!

Fresh Salsa

• 2 large tomatoes
• 1 small red onion
• 1 large celery stalk
• Juice from half a lime
• 3 t. salt
  
• 2-3 T. garlic
• 1/2 of a bunch of cilantro
• 1 small bell pepper
• 1 small can of chili peppers (or for more spice 1 jalapeno pepper; without the seeds)
• *optional* add half a can of corn or (kernels from one small cob)
  

1.  I like to just throw all of it in my food processer and be done (add the corn after), but if you like your salsa chucky just cut all the veggies and put it all in a bowel.
2. It is good to eat just after you make it, but its best when you let the flavors marinate over night and eat it the next day.
   

Yummy Fruit Bread or Muffins

• 1/2 c sorghum flour
• 1/2 c brown (or white) rice flour
• 1/3 c millet flour
• 2 T. tapioca starch
• 2 t. xanthan gum
• 1 T. baking powder
• 1 t. baking soda
• 1/4 t. salt
• 2 eggs
• 1/3 c. granulated fructose (or ½ c sugar)
• 1/4 c. coconut oil
• 1 1/2-2 c. of chosen fruit or (about three bananas)
• 1 t. vanilla 
• Optional 1/2 c chosen chopped nuts (I love walnuts!)

Directions

1. Combine all dry ingredients and blend
2. Add remaining wet ingredients and blend well (you will have a somewhat sticky consistency)
3. Pour mixture into well greased muffin tins or  bread pan.
4. Bake at 350 degrees. For muffins bake 15-18 mins. For bread bake 45-55 mins

Mini Sweet Meatloaves

 Sorry the picture is special...

• 1 1/2 pounds of lean ground beef
• 2 T. minced garlic
• 2 T. garlic powder
• 2T. onion powder
• 1/2 c agava
• 1 1/4 c ketchup
• 1 c. ground corn flakes
• 2 eggs
• 1 t. salt
• 1 t. pepper

1. Put all the ingredients, besides 1/4 c agave and 3/4 c ketchup. 
2. Blend them all together well.
3. Roll into balls and place in muffin tins.
4. Mix remaining ketchup, agave and drizzle over the mini loaves
5. Bake at 350 for 20-30 mins until they are no longer pink.

Fajitas

Makes 4-6 servings

• 1 large chicken breast
• 1 small onion
• 1 1/2- 2 peppers
• 2 T. minced garlic
• 1 T. coconut oil
• 1-2 T. soy sauce alt. (I use Coconut Aminos; its at Good Earth)
• 1/2 pkg of Fajita seasoning (GV kind is the one to use)
• Corn Tortillas

1. Slice the onion and pepper into small long peices about 1/4 in. thick 2-3 long.
2. Put coconut oil into your skillet and saute the garlic, and sliced onions and peppers for about 3-5mins on medium low heat.
3. While the veggies are sauteing cut your raw chicken breast into small chunks. You want them about 1/2 - 1" cubes.
4. Add the chicken to the skillet and simmer over  heat for about 8 mins, or until the chicken is cooked through and the veggies are soft.
5. Put fajita mix into a tortilla and eat as is or top with cheese, salsa, guacamole, and whatever else you have!

Yummy Soft Pretzels

• 1 T. active dry yeast
• ½ c lukewarm water
• 2 eggs beaten
• ½ c oil
• 1 c rice milk
• 1 t. salt
• 2 c brown rice flour
• 1 c white rice flour
• 1 c tapioca flour
• 1 c sorgum flour
• ½ c millet flour
• 1 T zanthum gum
• ¼ c agave
• 3 T coarse salt (or cinnamon and sugar mix)
• 1 egg beaten (to brush over the top)

1. Combine all the liquid ingredient in one bowl with the yeast (minus the one beaten egg)
2. Blend all the dry ingredients in a separate bowl (minus the coarse salt or cinnamon and sugar)
3. Knead the dough for 5 mins until it is smooth.
4. The dough will still be a little sticky so coat your hands in oil before you begin rolling in out.
5. Roll the dough into ropes about ¼ inch thick, and twist into pretzel shape.
6. Place on a well greased pan and brush with the beaten egg.
7. Sprinkle with coarse salt or cinnamon and sugar
8. Place the pan in the pre-heated oven
9. Bake on 425 for 10-15 minutes; or until lightly brown.
10. Serve with frosting or tomato sauce for dipping

This is my adorable 2 year old enjoying his spider shaped pretzel. If this face doesn't make you want to try this recipe... nothing will!