Strawberry Muffins

From the webpage gfreefoodie.com

Ingredients

2 1/3 cups gf flour
1 tsp. baking soda
1/2 /tsp. salt
1 1/4 tsp. xanthan gum
2 tsp. cinnamon
4 eggs
1 cup vegetable oil
1 ¼ cup brown sugar
1 ¾ cup thawed frozen strawberries (I buy 24 oz carton)
1 cup chopped pecans

Directions

Beat the eggs and oil together;
gradually add sugar.
Mix together: flour, baking soda, salt, xanthan gum, and cinnamon.
Add to egg mixture and mix until combined.
Add strawberries and beat until strawberries are broken up.
Add pecans and pour into oiled muffin tin or greased and floured bundt pan.
Bake at 350 until tested done with toothpick.
Make a glaze from some of leftover strawberry juice, powdered sugar, milk ?and vanilla.
Drizzle over cooled muffins or cake.

Recipe Courtesy: Tina Turbin

Crockery Cocoa

Crockery Cocoa
Fix-It and Forget-It Diabetic Cookbook

Makes 12 servings, depending on the size of your mugs
Ideal Slow Cooker: 4-5 quarts

½ cup sugar (heartweed-I would use raw sugar)
½ cup unsweetened cocoa powder
2 cups boiling water
3 ½ cups nonfat dry milk powder
6 cups water
1 tsp. vanilla
1 tsp. ground cinnamon

1. Combine the sugar and cocoa powder in a slow cooker.

2. Add 2 cups boiling water. Stir well to dissolve.

3. Add dry milk powder, 6 cups water, and vanilla. Stir well to dissolve.

4. Cover. Cook on Low 4 hours or High 1-1 ½ hours.

5. Before serving, stir. Ladle into mugs.

Homemade Nutella

From http://www.davidlebovitz.com Living the sweet life in Paris

1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
6 ounces (170g) bittersweet or semisweet chocolate, chopped
5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)

1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.

2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.

3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.

4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.

5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. (I have a brand new one and even after five minutes, there were little bits of nuts in mine, which is normal.)

6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.

(The original instructions here said to strain the paste, which I didn’t do because I don’t mind the little bits of toasted nuts, but you can.)

9. Transfer the mixture into two jars and refrigerate until ready to use.

Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.

It thickens in the fridge.

Recipe from Granny Good Food- this is a healthier version of nutella

To make NOT-ella, dump a jar of almond butter in a bowl. Make a Chocolate/Coconut Ganache. This is SO easy.

Heat a can of coconut milk full fat in a pan. Add in a cup or more of chopped chocolate semi-sweet stir until melted. If you don't use all the ganache in the spread, it is REALLY good in hot milk.

Mix in the warm ganache, Add in about a half cup of coconut oil, about half cup of maple syrup about 2 tsp vanilla ~~NOT vanillin, which is made from wood pulp~~and a sprinkle of salt.

Chop some frozen bananas and insert frilly toothpicks and let kids dip into this to their hearts' content. Oh so good, and good for them.

Power Balls

recipe from www.lifeasaplate.com

What you need:

• 10 pitted dates
• 1 tbsp honey
• 2 tbsp nut/seed butter
• 1/2 c. finely chopped nuts
• 1/4 c. unsweetened shredded coconut
• 1 tbsp chia seeds
• 1-2 tbsp dark mini chocolate chips
• 1/4-1/2 c. dried fruit
• 1 egg

What you do:

1. Pulse or finely chop the nuts.
2. In a food processor or blender, add the dates and turn on high. Once the dates turn to small pieces, drizzle in the honey. This will make a paste.
3. Add the date paste, nuts, and the remaining ingredients to a bowl and mix thoroughly.
4. The mixture will be wet so form into balls as best as you can and place on parchment.
5. Bake at 250 for 35-40 minutes. Slow and steady.

Sunbutter Tassies (gluten&pnut free)

(from simply gluten-free.com)

1 cup creamy Sunbutter 1 cup granulated sugar plus more for rolling the cookies in 10 drops freshly squeezed lemon juice 1 large egg – lightly beaten with a fork 1 teaspoon baking powder 1 teaspoon pure vanilla extract 1 cup good quality jelly, jam

Directions:

Preheat oven to 350 degrees. Lightly spray mini muffin tins with non-stick cooking spray. In a large bowl mix the Sunbutter with 1 cup sugar and the lemon juice with a wooden spoon. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take 1 tablespoon the dough and roll in a ball. Roll the dough ball in the sugar and place on prepared pans. Repeat with the rest of the dough. With fingers or the flat end of a French rolling pin (or a piece of 1 – inch dowel) dipped in sugar, gently press down on the dough, flattening it along the bottom and up the sides of the muffin cups. Be careful not to press the dough too much and make it too thin.

Bake for approximately 10 – 15 minutes or until the dough is browned and firm. The middle of the cookies will puff up while baking but should settle back down while cooling. If they don’t, just press the indentation down again gently. Let cool in the pans for 5 minutes then remove to a wire rack to cool completely. Fill each cooled cookie with spoonfuls of jelly, jam or ganache. If filled with ganache, let set in the fridge for about 30 minutes to let the ganache harden.

Chilis Chicken Enchilada Soup

• 1/2 cup vegetable oil
• 1/4 cup chicken base
• 3 cups diced yellow onions
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2-2 cup masa harina (Note -- Depending on how you like your soup, 1/2 c makes a thinner soup while 2 c makes a thicker so)
• 4 quarts water (divided)
• 2 cups crushed tomatoes
• 1/2 lb processed American cheese, cut in small cubes
• 3 lbs cubed cooked chicken

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 25 mins

1. 1 In large pot, place oil, chicken base, onion and spices.
2. 2 Sauté until onions are soft and clear, about 5 minutes.
3. 3 In another container, combine Masa Harina with 1 quart water.
4. 4 Stir until all lumps dissolve.
5. 5 Add to sautéed onions and bring to boil.
6. 6 Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
7. 7 This will eliminate any raw taste from Masa Harina.
8. 8 Add remaining 3 quarts water to pot.
9. 9 Add tomatoes; let mixture return to boil stirring occasionally.
10. 10 Add cheese to soup.
11. 11 Cook stirring occasionally, until cheese melts.
12. 12 Add chicken; heat through.

Not healthy with that cheese and corn but maybe it can be tweaked????

Gluten Free Orange Chocolate Scones

from Elana's pantry
2 cups blanched almond flour ¾ teaspoon baking soda ½ cup dark chocolate chips 73% cacao 1 tablespoon orange zest 1 egg 3 tablespoons agave nectar

1. In a large bowl, combine almond flour, baking soda, chips and zest
2. In a smaller bowl, combine egg and agave
3. Mix wet ingredients into dry
4. Knead dough with hands if necessary to ensure proper distribution of ingredients
5. Form dough into a circle that is about ½-inch in thick
6. Cut dough like a pizza, into 8 slices
7. Using a metal baking spatula transfer to a parchment lined baking sheet
8. Bake at 350° for 10-15 minutes
9. Serve

Mexican Hot Chocolate

1 (13.5 ounce) can coconut milk
1 cup water
¼ cup cacao powder
¼ cup agave nectar
20 drops vanilla creme stevia
1 tablespoon vanilla extract
1 tablespoon cinnamon
¼ teaspoon chili powder
dash cayenne pepper
dash celtic sea salt

1. Place coconut milk, water, cocoa powder and agave in a blender
2. Puree on high speed until smooth
3. Blend in stevia, vanilla, cinnamon, chili, cayenne and salt
4. Heat mixture in a saucepan until warm
5. Reblend and Serve

Serves 4

Age spot remover

Overview

Age spots on your face are brown areas, generally larger than freckles, and are typically harmless, according to the National Institutes of Health. They occur as a result of exposure to the sun over a long period of time and are the normal part of aging, especially if you are older than 40 years. Age spots are frequently cosmetically unattractive, but you can fade them with a variety of treatments at home. Common treatments for age spots include lemon juice, borax and avoiding the sun.

Step 1

Obtain borax from a store that sells cleaning supplies. Buy pure glycerin from a pharmacy. Mix 2 tsp. of glycerin, 1 tsp. of borax and ¾ of a cup of water, according to the Bliss Plan website. Pour this mixture into a jar; let it stand for a day. Stir the mixture thoroughly, and allow it to remain undisturbed for another day. Dip the tip of a cotton swab into this mixture. Apply it to your age spots. Allow the mixture and to dry on your face and stay for 10 to 15 minutes before removing it with soap and warm water.

Step 2

Squeeze the juice from a fresh lemon into a bowl. Add 4 parts water for each part of lemon juice. Stir this mixture thoroughly to obtain a solution of diluted lemon juice. Apply the lemon juice to your age spots with the tip of a cotton swab. Keep the lemon juice on your age spots for 10 to 15 minutes per day. Remove the lemon juice from your face with soap and warm water.

Read more: http://www.livestrong.com/article/108835-rid-age-spots-face/#ixzz1BROvBch0

Sushi Di Itali

• 3 cups cooked Lundberg^® Organic Sushi Rice, cooled
• 1 cup grated Parmesan-Romano cheese blend
• 2/3 cup half and half
• 1/2 cup chopped fresh basil leaves
• 8-10 large thin slices prosciutto (cured Italian ham)
• 1 (7 oz.) jar roasted red peppers, drained and cut in strips

Combine rice, cheese, half and half, and basil in large bowl. Place 1 prosciutto slice on cutting board; spread 1/2 cup rice mixture evenly over prosciutto, pressing slightly. Arrange a few pepper strips lengthwise down center over rice; carefully roll into a log, about 8 inches long and 1 1/2 inches in diameter. Repeat with remaining prosciutto slices; refrigerate 15 minutes. Cut each roll crosswise into 1-inch pieces, placing on platter, cut side up, to resemble sushi. Serve at room temperature. Makes 16 servings (about 64 pieces).

Recipe adapted from USA Rice Federation, www.usarice.com/consumer

Ann Louise Gittleman 5 Star Seasoning

Ann is the First Lady of Nutrition

Fat Flush Seasoning - My Five Star Seasonsing for all Seasons and All Reasons:
2 tbls onion and garlic powder; 2 tsp ground coriander; 1/4 cup dried parsley; 1 tsp; minced lemon zest; 1/4 tsp cayenne, 1/4 cup groudncumin and 1/2 packet Flora Key....Store away from stove. YUMMO :)

WHEAT FREE Dumplings/Matzo Balls for chicken noodle soup

*( recipe posted on facebook by Belinda Lacoste)

1/2 Cup Roasted Baby Rice Cereal ( Earthbest is best! lol)

Pinch Real Salt

1 Egg

1/2 tsp aluminum free Baking Powder

1 TBL oil (I use coconut and olive)

Mix all ingredients in a bowl, combining well. Cover the bowl with plate and let rest in the frige for at least 20 minutes. Bring a large pot of water to boil.

With wet or oiled hands, form the mixture in small balls and drop them into the boiling liquid.

Boil, covered, for 30-40 minutes. When done - the balls will float to the top of the pot.

Remove cooked matzo balls with a slotted spoon.

Place one to three matzo balls in each bowl, and ladle in homemade soup.

Matzo balls expand to several times their original size, do not make balls larger than walnuts, or you will have grapefruit sized matzo balls!

WHen I want to make small tiny dumplings for chicken / noodle soup, I form the raw dough into quarter or smaller sized rounds. They would need to boil 15-20 minutes