Orange Juice and Spinach?

- 1/2 apple
-1/2 banana
- 1 small carrot
- handful of spinach leaves
- orange juice

Chewy Flourless Chocolate Cookies

1 3/4 c. powdered sugar
1/2 c. Dutch process cocoa
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 c. coarsely chopped peacans or walnuts, toasted Steps:
1. Preheat oven to 300 F

2. Mix together sugar, cocoa, cornstarch, and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa) Add nuts; mix well.

3. Form dough into 15 balls. Place on a parchment-lined baking sheet. Bake 16-19 minutes, until glossy and crackled. Cool completely. Makes 15 cookies.

Garilc Focaccia Rolls

I've been dreaming about Spaghetti and you can't have a beautiful plate of spaghetti without some sort of garlic bread. This was one of the simplest recipes I've found. I'm hoping to give it a try this week!

• 2 cups all-purpose gluten-free flour
• 2 teaspoons gluten free baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon italian seasoning
• 1 teaspoon foccacia spices
• 1 pinch oregano
• 1 1/3 cups water
• 1 tablespoon minced garlic
• 1 teaspoon garlic salt
• 1/2 teaspoon garlic and herb seasoning
• 2-3 tablespoons egg whites
Directions
1.
In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano.
2.
Add water and garlic, mix well.
3.
Spoon batter into a prepared roll pan.
4.
Sprinkle garlic salt and garlic & herb spice blend over the rolls.
5.
Bake in a preheated 350* F oven for 20 minutes.
6.
Quickly remove the rolls, brush with egg whites, and place back in oven.
7.
Bake for an additional 5 minutes or until golden brown.
8.
Let cool on a wire rack before serving.
9. Enjoy!

Enchilada Sauce...yum!!

 0.25 c  Am rice flour
   0.25 c  Am toasted garbanzo flour
   2.00 tb Chili powder
   1.00 ts Cumin powder
   1.00 ts Ground red pepper
   1.00 ts Sea salt
   0.50 ts Garlic powder
   1.00 qt Cold water - in a deep sauce
           -  pan

  Mix all dry ingredients together.  Add to 1 quart of cold water in
  saucepan.  Cook over medium heat, stirring constantly until simmering
  and thick.  USe over enchiladas or to season grain dishes.

  SUGGESTIONS: Refrigerate extra sauce.  Double or triple the dry
  ingredients. Store the dry mix in a tightly closed jar.  Use 3/4 cup
  of the dry mix to one quart of cold water to make sauce.

Mac-N-Cheese...it's the cheesiest!

Gluten Free Macaroni and Cheese

· 2 cups GF macaroni (elbow works best)

· 3 T butter

· 2 T GF flour

· ½ t salt

· Dash of pepper

· 2 cups milk

· ¼ cup finely chopped onion (optional)

· 8 ounces sharp cheddar cheese cubed (makes 2 cups cubed)

Preheat the oven to 350 degrees F and butter a 1 ½ quart casserole.

Cook GF macaroni in salted water according to package directions.

In a saucepan, melt 3 T butter. On medium heat, blend in 2 T GF flour, salt and pepper.

Stirring constantly, slowly add 2 cups milk (I have noticed that GF flour seems to blend better at a higher temperature, so I add the flour and milk at a temperature that is a little higher than I’d use for traditional wheat flour).

Cook and stir until thick and bubbly.

Add the onions (optional) and cubed cheddar cheese. Stir until melted.

Mix with the cooked macaroni and turn into the casserole dish.

Bake at 350 degrees F for 35 to 40 minutes (my family likes it extra crunchy).

Chilli

Ingredients

600g ground beef
1/2 cup milk
One medium onion, chopped
1 Teaspoon of Crushed Garlic
1 tablespoon chilli powder (Or fresh chillies for that extra kick)
One can gluten free Mexican tomato sauce
One can kidney beans (Drain brine)

Directions:

Brown the beef and onion in some oil in a Large Pot then drain out the extra oil.

Combine the Tomatoe sauce, milk, chilli powder (or fresh chilli) and the beans.

Simmer on a low heat for 1 hour to allow the flavors to merge... Tastes even better the next day.


Serve it hot... I like to have mine on a baked potatoes with Coleslaw and sour cream... Delicious!

Flourless Chocolate Cupcakes

Ingredients

• 1 1/2 cups dark chocolate, 73%
• 1/2 cup almonds
• 3 eggs
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar
• 1 tablespoon vanilla extract
• 1/4 teaspoon celtic sea salt (or just a pinch if you're not a salt lover like me!)

Directions

1. Place chocolate and almonds in a food processor.

2. Grind until the consistency of course sand.

3. Pulse in eggs, grapeseed oil and agave.

4. Then pulse in vanilla and salt.

5. Spoon batter into cupcake tins lined with unbleached baking cups.

6. Bake at 350° for 12-15 minutes.

7. Cool and frost with Vegan Chocolate Icing.

8. Serve.