Gluten Free Loaded Green Bean Casserole

Ingredients:

6 14 1/2 oz Cans Cut Green Beans, drained

1 lb Bacon, cooked to crispy and crumbled

16 oz Gluten Free Cream of Mushroom Condensed Soup

3 1/2 C Shredded Sharp Cheddar Cheese, divided

1 t Black Pepper

2 C Gluten Free French Onions

Directions:

Preheat oven to 350 degrees. 

Grease a 9x13-inch casserole dish. 

In a very large bowl, gently mix green beans, bacon, mushroom soup, half of the cheese and black pepper. 

Spoon into prepared dish. Cover with remaining cheese. Top with French onions. 

Bake, uncovered, for 40-50 minutes or until the top is golden and green bean mixture is bubbling. 

* Adapted from https://buythiscookthat.com/green-bean-casserole/

Elderberry Immune Boosting Tonic

Ingredients:

1 qt Water

1 oz Dried Elderberries

1/2 oz Dried Rose Hips

1 Cinnamon Stick

1/4 C Honey

Directions:

Combine water, elderberries, rose hips and cinnamon stick in a medium pan. 

Bring to boil. Reduce heat and simmer 1 hour. Remove from heat. 

Mash berries and strain off all liquid. 

Return liquid to pan and stir in honey until completely dissolved. 

Pour into bottle that holds 2-3 cups of liquid. Allow to cool. Store in refrigerator. 

Use 1 T up to 3 times per day as needed. 

* Recipe from my friend Sarah

Gluten-Free Cinnamon Raisin Bread

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1/2 C Brown Sugar

2 t Ground Cinnamon

2 Large Eggs, room temperature

1 t Vanilla Extract

1/3 C Light Tasting Olive Oil

Warm Water (about 110 degrees)

1 C Raisins

Directions:

Grease two standard-size loaf pans. 

In a large mixing bowl in a stand mixer, add flour, yeast, brown sugar, cinnamon and vanilla. 

In a 2 cup measuring cup measure oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. Add 2 T additional water. 

Pour wet ingredients into dry and mix on medium/high speed for about three minutes. 

Add raisins and mix on low just until distributed. 

Pour into prepared loaf pans. All dough to rest for 60-90 minutes. 

Preheat oven to 350 degrees. Bake for 25-35 minutes. Remove from oven. 

Let sit for 10 minutes before removing from pan onto cooling rack. 

Slice and enjoy with butter, peanut butter and/or honey!

Yield: 2 Small Loaves

Grain Free Cinnamon Applesauce Muffins

Ingredients:

5 Eggs

1 C Applesauce

1/2 C Coconut Flour

2-3 t Ground Cinnamon

1 t Baking Soda

1 t Vanilla

1/4 C Coconut Oil, melted

1/4 C Honey

1/2 C Raisins, optional

Directions:

Preheat oven to 400 degrees. 

Line a standard muffin tin or grease with coconut oil. 

In a large bowl, thoroughly whisk all ingredients together. 

Let stand 5 minutes. 

Spoon into muffin tin. 

Bake 15-18 minutes or until slightly brown and not doughy to the touch. Remove from oven. 

Let cool several minutes in pan. Remove to cooling rack. 

* Adapted from https://wellnessmama.com/2185/apple-cinnamon-muffins/

Nightshade Free Turkey Sausage Patties

Ingredients:

1 Pound Ground Turkey

1/2 t Dried Rubbed Sage

1/2 t Dried Marjoram

1/4- 1/2 t Ground Thyme

1/4 t Ground Allspice

1/4 t Black Pepper

3/4 t Kosher Salt

1 Garlic Clove, minced

1/2 T Maple Syrup

Olive Oil

Directions:

In a medium bowl, mix together all ingredients except olive oil. 

Form into patties and fry both sides on medium-low in olive oil.

* Adapted from http://www.macaroniandcheesecake.com/2010/04/breakfast-turkey-sausage.html

Creamy "Mashed" Parsnips

Ingredients:

4 Large Parsnips

1/4 - 1/2 C Butter

3-4 Garlic Cloves, minced

1 t Salt

1/2 t Black Pepper

Directions:

Peel parsnips and chop into chunks. 

In a large pot of of water, gently boil the parsnips until tender. 

Drain parsnips. 

Combine cooked parsnips, 1/4 C butter, garlic, salt and pepper in a food processor. Process until smooth, adding more butter if desired. 

Salt and pepper to taste. 

Yield: 3-4 Servings

* Adapted from http://barerootgirl.com/nourish/2015/10/9/creamy-whipped-parsnips/

Easy Whole Wheat Breadsticks

Ingredients:

2 1/4 t Active Dry Yeast

1 t Sugar

3/4 C 115 degree Water

1 3/4 C Whole Wheat Flour

1/2 t Salt

2 T Butter

2 t Garlic, minced

Directions:

In a large bowl, combine yeast, sugar, and water. Stir a few moments. Let rest 5 minutes. 

Preheat oven to 500 degrees. Grease or cover a baking sheet with parchment paper. 

Add flour and salt. Mix and then knead. 

Roll out with a rolling pin to desired thickness. Breadsticks will rise about 30%. 

Use a pizza cutter to cut into slices (or you can roll into sticks, if desired). 

Place on baking sheet. 

Melt butter and mix with garlic. Brush onto breadsticks. You may also add a little grated Parmesan, dried parsley or basil.

Bake for 8-10 minutes. 

Yield: 6 Servings

* Adapted from http://www.blissfulanddomestic.com/2013/02/whole-wheat-breadsticks.html

Turnip and Carrot Slow-Cooker Beef Stew

Ingredients:

3 T Dried Minced Onion

3 C Carrot, peeled and cut into chunks

2 Turnips, peeled and cut into chunks

3 Celery Ribs, sliced

2/3 C Tomato Paste

4 C Beef Broth

1 t Dried Ground Thyme

1 T Dried Parsley

1 t Dried Oregano

1 t Salt

1 t Pepper

2 T Olive Oil

3/4 t Garlic Powder

2-3 lbs Beef Stew Meat, cut into bite-size pieces

Directions:

Combine all ingredients in slow-cooker. Cook on low 6-8 hours. Salt to taste. 

Yield: 6 Servings

* Adapted from http://www.primaverakitchen.com/turnip-and-carrot-slow-cooker-beef-stew/

Quick Whole Wheat Pizza Crust

Ingredients:

2 1/4 C Whole Wheat Flour

2 1/4 t Active Dry Yeast

1/2 T Sugar

3/4 t Salt

2/3 C 115-120 degree Water

3 T Olive Oil

Directions:

Preheat oven to 425 degrees. 

Grease a standard pizza pan. 

In the bowl of a stand mixer, add 1 C whole wheat flour, yeast, sugar, salt, water and olive oil. 

Mix on low for one minute. Slowly add more flour (1/4 C at a time) until dough begins to form a ball and is slightly sticky. 

Remove from mixer onto floured surface. Knead for several minutes adding flour if needed. 

Roll out with a rolling pin. 

Stretch onto prepared pan. Top with desired toppings. Bake for about 15 minutes. Remove from oven and allow to cool for several minutes before slicing. 

Yield: 6 Slices

* Adapted from http://www.yummyhealthyeasy.com/2014/12/easy-whole-wheat-pizza-dough.html

Grain Free Peanut Butter Banana Muffins

Ingredients:

1 C Creamy Peanut Butter

3 Eggs

2-3 Ripe Bananas, mashed

1/4 C + 2 T Coconut Flour

1/4 C Sugar or Honey

1/4 C Milk

1 t Vanilla Extract

3/4 t Baking Soda

Directions:

Preheat oven to 350 degrees. Line a standard muffin tin with baking cups. 

In a large bowl, thoroughly mix peanut butter, bananas and eggs. 

Mix in coconut flour, sugar, milk, vanilla extract and baking soda. 

Spoon into muffin cups. 

Bake for 20-25 minutes. Allow to cool before serving with butter. 

Variation: Add 1/2 C Semi-Sweet Chocolate Chips

* Adapted from http://www.eatgood4life.com/gluten-free-peanut-butter-and-banana-muffins/