Some Seriously Groovy Granola

It's been years since I've had granola.....I'm in love!

2 C GF Oats
1/4 C (each) Pecans,Walnuts, Almonds,  Cashews
1/4 C (each) dried blueberries, dried cherry's, unsweetened coconut
2 TB Flax seeds
1 TB Vanilla
2 TB Water
1/4 tsp Salt
1 TB Cinnamon
4 TB Almond Butter
4 TB Honey

Soften almond butter and mix with honey.  Mix all dry ingredients in a bowl and then mix in wet ingredients. Once mixed thoroughly fold in the almond butter/honey mixture to cover all contents.  Preheat oven to 325 degrees.  Place granola on a lightly greased pan and bake for 20-25 minutes, flipping once.


I used whatever ingredients I had in the pantry and roughly followed a recipe I found on this wonderful site my girlfriend Sherri introduced me to : www.cleaneatingchelsey.com  She has tons of amazing gluten free recipes.

Squash & Chickpea Moroccan Stew

~Saute these items together~

2 TB olive oil
1 med. yellow onion
4 med. cloves of garlic (minced)
2 tsp. ground cumin
1 cinnamon stick

~Then stir in the following items~

2 C gf vegetable broth
1 lb. butternut squash (diced large)
3/4 lb. red potatoes (diced large)
2 C chickpeas
1 (14oz.) can dices tomatoes with juice
pinch of saffron

~Add the following after removing stew from heat~

1 C brined green olives
salt & pepper to taste

~Serve with rice or quinoa, top with toasted almonds, cilantro and plain greek yogurt~

FAJITA SEASONING MIX

1 tsp. GROUND CUMIN
1 tsp. OREGANO
1 tsp. SALT
1/4 tsp. PEPPER
1/8 tsp. CAYENNE PEPPER
1 tsp. CORN STARCH (mix w/ 1/4 cup warm water)

I usually fry up some tofu, 1 onion and 2 red/yellow peppers and then mix in ingredients. Serve up with your usual fajita fixings.  I love mine served on GF rice tortilla wraps or  w/ GF tortilla chips.

CARROT FENNEL SOUP

2 med FENNEL BULBS W/ FRONDS
1 LB. CARROTS
1 med ONION
1 GARLIC CLOVE
5 TB OLIVE OIL
1/2 tsp SUGAR
2 1/2 C.  GF CHICKEN BROTH
**("Better Than Bullion" brand offers some GF broth options - are concentrated and take up minimal storage space in your fridge)**
1 tsp FENNEL SEEDS
1/2 tsp SALT
1/4 tsp PEPPER

Preheat oven to 450 degrees f

Chop 1 tsp of fennel fronds and reserve - discard stalk and remaining fronds.  Slice bulbs 1/4 in. thick and toss w/ carrots, onion, garlic, 3 TB olive oil, salt and pepper. Spread on a sheet pan and roast (stirring occasionally) for approx. 25-30 minutes.

Blend half of the roasted veggies in the blender with chicken broth until smooth. Transfer to a medium saucepan. Repeat with remaining veggies and broth. Thin with water to desired consistency and simmer for 2 minutes.


** Please check any GF product recommendations, as ingredients vary in different countries (U.S. and Canada can have same brand name but different manufacturers and therefore ingredients) and also companies can change  product ingredients .  I am currently in CANADA. **

SAVORY CHICKEN APPLE SAUSAGE

This is a super simple yet amazingly delicious (and healthier) alternative to regular sausage, plus it's super kid friendly.

1 lb. GROUND CHICKEN
1 APPLE (peeled and diced)
1-2 TB GF POULTRY SEASONING
1/2 ONION (finely chopped)
1/2 - 1 tsp SALT
1/4 tsp PEPPER

Mix ingredients, make patties and cook on stove top, Enjoy!

STIR FRY SAUCE

Stir fry veggies as usual,  mix and pour ingredients over veggies and let simmer for a minute.

4 TB GF SOY SAUCE (Tamari is a great gf alternative)
1 1/2 TB HONEY
2 GARLIC CLOVES (minced)
1/4 tsp CRUSHED RED PEPPER

BEEF STROGANOFF

When you're really tired of spaghetti this is a great alternative:

GROUND BEEF ( I substitute sometimes with Ground Turkey)
1 tsp SALT
1 tsp PEPPER
2 TB BUTTER
1 TB GF FLOUR
1 C BEEF BULLION
1 Medium ONION
MUSHROOMS (BROCCOLI also goes well or can be a substitute)
3 TB SOUR CREAM
Squirt  DIJON MUSTARD
Splash RED WINE (only if it's not your last glass!)

Brown meat and saute onions - set aside
Mix bullion and flour then add meat, stir in rest of ingredients and let simmer for about 10 minutes

QUICK CANTALOUPE SKEWERS

This seems like a very odd mix of ingredients, but it was an absolute hit at a bbq!

4 slices prosciutto (gf)
24 cantaloupe cubes
8 bocconcini (halved)
16 whole basil leaves

Pierce one end of the prosciutto , alternate wrapping each ingredient with the prosciutto.