a list of gluten free candy

here you can find a list of gluten free candy in alphabetical order:

http://www.celiac.com/articles/23087/1/Gluten-free-and-Gluten-safe-Candy-List-for-Halloween-2012/Page1.html#  it also gives a partial list of ones that are not GF

also here is hershey's list of their candy:http://www.thehersheycompany.com/brands/special-nutrition.aspx#/Gluten-Free

eggplant/hummus dip

Ok, I know it looks like poop---but it is really good.

2 small eggplants  or one medium one
balsamic vinegar
olive oil

some prepared hummus

Remove the peel and chop the eggplant into chunks. Sprinkle with vinegar and olive oil and bake at 350 F until tender--stirring once or twice.

Place in food processor and  add a bit of hummus (the amount depends on what you want--I did about 2 tablespoons rounded) and blend well.  Serve with pita or carrots, cucumbers, tomato slices, bell peppers etc for dipping.

Las Rocas

 a cheap Spanish wine which I like by itself

Baked cabbage, rice & black-eyed pea casserole

 Very tasty  loved it  good casserol! I love cabbage--and I love this dish!

Ingredients:
 One head of cabbage (fresh coleslaw works too)
2-3(8 ounce each) cans of tomato sauce*
1/4 cup of Ketsup
2-3 cups cooked rice
1 onion chopped
1/2-to 1 tsp salt
1/4 to 1/2 tsp black pepper
1 green bell pepper , chopped
1 or 2 tab cider vinegar (I like the extra--but go to your taste)
1 tab sugar
2 tsp of Worcestershire (I go by taste)
1 tsp minced garlic
1/4 teas powdered garlic
1/4 to 1/2 teaspoon of liquid smoke (I go by taste)
1 tab of olive oil
1, 15 ounce can of black eyed peas

Cream sauce:

1 tab butter
1 tab plus 1 teaspoon of cornstarch
salt to taste
2 cups almond milk (or what kind you prefer)
2 eggs--well beaten
1/4 cup fresh Parmesan cheese

In a large pot place the cabbage (cut in large chunks) and cover with water. Bring to a boil for about 20 minutes or until tender. Drain and cut the cabbage into smaller pieces.

Meanwhile in a non-stick skillet place 1 tab olive oil and the onion and green pepper. Saute until tender adding the minced garlic near the end..Add the cooked Cabbage, tomato sauce, ketchup, garlic powder, salt and pepper, vinegar, sugar Worcestershire, black eyed peas, and heat for about 5 minutes until well blended.

Meanwhile cook some rice (you want about 2-3 cups of cooked rice). I use 3.

Place the cabbage mixture in a large casserole dish and mix with the rice (in the amount you desire). Add some liquid smoke (to taste).

Topping  Cream sauce: Cook your sauce. Melt butter in a pot, quickly mix in the cornstarch making a roux . Then slowly add milk (it is often better to nuke the milk a bit so it is a bit warm). Stir constantly at medium heat to medium high heat until the mixture thickens and starts to boil. Add salt and let it simmer about 1 more minute stirring it. Remove from heat.  Take the 2 eggs which you have already beaten and stir quickly into the sauce. Pour this over the casserole. Sprinkle with Parmesan cheese.

Bake at 350 for about 40 to 60 minutes or until top starts browning. I actually turned it up the last 6 minutes to 375 to help it brown up. you want the brown on top otherwise the topping can be soup like— you don’t want this 🤪

*note- adjust your amount of sauce- you don’t want it too watery or the top won’t cook right.

Serve---good with cornbread too.  Especially a one hour crock-pot cornbread: https://nannykimsrecipes.blogspot.com/2020/05/gluten-free-cornbread-for-crockpot.html

vegetable shepherd pie

this was good --I found the recipe here: http://glutenfreegoddess.blogspot.com/2007/04/veggie-lovers-shepherds-pie.html

This link is broken 
note to self--I have this recipe printed out  in my kitchen drawer

Gluten Free Apple Crisp Cake

This was excellent served with vanilla ice cream.

Ingredients:
Fresh Fruit, sliced if large
Package yellow cake mix (I used Gluten FREE)
Stick of butter (may need a fourth of stick more)
apple cider(1/2 cup to about 1 cup
cinnamon
brown sugar (just a few pinches)



Preheat oven to 350.  Cut up apples without skins. Fill a 13 by 9 (or 10) dish about 1/2 up the sides of the pan. Add about a 1/2 cup or more of cider. Sprinkle with cinnamon and just a few pinches of brown sugar. Sprinkle with cake mix. Pour melted butter over top.Sprinkle with more cinnamon.  Let cook 35-40 minutes until it browns. Add more butter to top as it cooks if it is too dry or add more cider.

Original recipe found here: http://alizadventures.blogspot.com/2012/07/fresh-apple-cake.html

sweet potato corn chowder (can add chicken or clams too)

We enjoyed this tonight. We did not use the chicken , but it would be good with chicken or clams too--but it is nice just as a vegetable chowder! We had it with Gluten free corn bread. The original recipe was found here http://glutenfreegoddess.blogspot.com/2006/09/roasted-corn-chowder-with-cilantro.html#  BUT I do not like it SO spicy. So I changed it some.

Ingredients:

1 tablespoon olive oil

1 teaspoon cumin

1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste (I used the chili)

4-5 cloves fresh garlic, chopped

1 medium sweet onion, diced

3 ears of corn, roasted, kernels removed (I used frozen corn--1 whole bag and part of another

1 large sweet potato, peeled, diced

1 14-oz or 26 oz is what I used- can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles (I used the one without chiles!)

1 cup seeded, chopped fresh heirloom tomatoes- I used 2 medium vine grown ones

4 oz. chopped roasted green chiles--I omitted!

1 quart light vegetable broth (I used rapunzil brand)

1 14-oz can coconut milk

2 rounded cups torn cooked chicken pieces ( I omitted)

Sea salt and ground pepper, to taste

A quick drizzle of organic raw agave, to taste (I omitted)

To serve:

3 tablespoons fresh chopped cilantro (I omitted)

Fresh lime juice from 2 juicy limes (I just added a bit to our bowls)

Instructions:

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it.

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness.

Garnish with a lime wedge and pass out the spoons. Slurp. Smile.

Serves 6-8.

for gluten free corn bread: http://nannykimsrecipes.blogspot.com/2012/10/gluten-free-corn-bread.html

Read more: http://glutenfreegoddess.blogspot.com/2006/09/roasted-corn-chowder-with-cilantro.html#ixzz28BOwTfWe

gluten free corn bread (sweet)

I used Bob's gluten free cornbread mix---but altered the directions

I used about 1 cup of almond milk(if using the full mix might  need up to another 1/2 cup)
1 can of corn drained
1 egg
1/2 cup applesauce
2 tab of olive oil
1/3 cup sugar
bob's gluten free cornbread mix (I didn't have quite a full package so you may need a bit more milk

I mixed this up and placed in a greased  9 inch pan and cooked in preheated oven at 400 for about 25 minutes.

Warm Lentil and Potato Salad (Southern Living recipe)

I found this in October 2012 Southern Living. I was supposed to use green lentils but I had some smaller than usual brown ones which worked fine.

1 (28 oz ) package small red potatoes , halved
1/2 cup dried French green lentils (I used a very small Mexican type brown lentil)
5 bacon slices (I did not use these , but I am sure it would be yummy) I used some liquid smoke.
3 Tbsp olive oil
2 large shallots, finely chopped (I used some green onions and some purple (red) onion)
1 rib celery , sliced
2 garlic cloves
2-3 Tbsp. red wine vinegar
2 tsp whole grain Dijon mustard (I used honey mustard)
1 & 1/2 cups loosely packed parsley
Liquid smoke (I added about 1/4 tsp of this since I was not using bacon)
salt and pepper to taste

Cook lentils in some water until done (they said 4 cups salted water).  Cook 20-30 minutes or until just tender and then drain--you do not want them mushy.

meanwhile cook potatoes in salted water, covered. Cook abour 15 minutes. Drain lentils and potatoes.

cook bacon if using--until crisp.Remove bacon leaving drippings in pan.

using reserve bacon drippings (if using) add oil--saute shallots, celery, and garlic for about 3 minutes . Remove from heat and stir in vinegar and mustard and a bit of liquid smoke if not using the bacon. Season with salt and pepper to taste. Stir in lentils , potatoes, bacon and parsley.

arsenic in rice

http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm#chart

Above is a link to a chart for the levels of arsenic in rice. It also says, "Change the way you cook rice. You may be able to cut your exposure to inorganic arsenic in rice by rinsing raw rice thoroughly before cooking, using a ratio of 6 cups water to 1 cup rice for cooking and draining the excess water afterward. That is a traditional method of cooking rice in Asia. The modern technique of cooking rice in water that is entirely absorbed by the grains has been promoted because it allows rice to retain more of its vitamins and other nutrients. But even though you may sacrifice some of rice's nutritional value, research has shown that rinsing and using more water removes about 30 percent of the rice's inorganic arsenic content."

creamy avocado spaghetti (gluten free pictured)

I used Gluten Free Corn noodles--
this was very creamy and a refreshing change. It would also be good with salmon if you eat fish. I found the recipe here: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/  Here is what this blog says:

Yield: Serves 2

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp kosher salt, or to taste
• ~1/4 cup Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
• Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Cauliflower cannellini bean soup

I found this at the link below--it is a nice soup. She did it in a pressure cooker and you can go to her link to find out how to do it. I just put it in a pot and cooked it until done---about 25-30 minutes

Soup Ingredients:  http://www.savvyvegetarian.com/vegetarian-recipes/cauliflower-cannellini-bean-soup.php#

• 1 1/2 cups cooked cannellini or Navy beans (1 can)
• 4 c water or bean cooking liquid
• 1 bay leaf
• 1 unsalted vegetable bouillon cube (I used two of the Rapunzel brand)
• 1 Tbsp olive oil
• 2 cloves fresh garlic, peeled, stemmed and minced (I used jarred --as I was out)
• 2 cups chopped cauliflower (1 small head)
• 2 stalks celery, trimmed and sliced thin
• 2 small carrots, peeled and sliced thin
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 cup unsalted crushed tomatoes OR 2 Tbsp tomato paste
• Salt and fresh ground pepper to taste
• 2 Tbsp minced fresh parsley or basil leaves

I just put everything in a pot except for the parsley. Cooked about 30 minutes or until veggies are done added 

parsley and served. Good with a little parmigiana too.

Roasted vegetable loaded potato (brussels sprout/cauliflower)

I found this in Southern Living Sept 2012---I love the veggies by themselves next to a baked potato--below are the veggies themselves. I didn't have a purple onion , but a regular onion--it was tasty.

3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts (I used baby frozen which I nuked for 4 min first)
1/2 medium size red onion sliced (I used a large sweet white onion)
1 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp. freshly ground pepper
1/4 cup golden raisins (I forgot)
1/4 cup chopped toasted walnuts (I forgot)
2 Tbsp lite bottled Italian vinaigrette (I used a balsamic vinaigrette)

What I did.... I used my outback baked potato recipe (rub large potato with butter and sprinkle with Kosher salt--large granule kind--prick with a fork and bake in oven in foil lined pan at 425). After baking for 25 minutes mix your top 6 ingredients and place alongside the potatoes in the pan. Cook another 30 to 35 minutes until everything is done. Some potatoes might take longer depending on the size, but most will be done.  The recipe says to toss the veggies with raisins, walnuts and vinaigrette and spoon over the potatoes. I just mixed them with the vinaigrette and served alongside my potatoes.

Northern bean and kale or spinach soup for the crockpot

I found this here at fitness magazine . I used the dry bouillon up above using 3 cubes and 42 ounces or so of water since the recipe calls for 3, 14 ounce cans of broth. This makes a nice hearty soup. Note --if using KA:LE stir it in more like an hour before the end time if your Kale is tough.

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth (I used the bouillon shown above)
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving,(if using Kale I would stir it in an hour ahead if you have some tough kale!... stir in spinach or kale and sprinkle with Parmesan cheese.(I didn't use the cheese).

Breakfast apple cinnamon quinoa

This makes a nice comfy gluten free breakfast. I also like it for a yummy snack in the evening. It makes 4 servings or so. The picture above was taken before adding the syrup and milk.

2 partially cooked apples (nuke in microwave), sliced
1 cup of rinsed quinoa
2 cups of water
4 ounces of applesauce
1/2 to 1 tsp of cinnamon or more to taste
brown sugar or maple syrup
almond milk
salt to taste
nuts such as walnuts would be optional to add

I nuked my apples a bit ( you want them a bit soft) before adding them to the 2 cups water and 1 cup of rinsed quinoa. I added the cinnamon and a pinch of salt. I cooked for about 15 minutes until the quinoa was done (it sprouts tails and the water is mostly absorbed). Then I added some applesauce. Serve in bowls add milk and syrup and whatever else you may desire. You can refrigerate and eat during the week as well just adding the milk and syrup when ready.

Raisin toast with honey , apples, cinnamon

a fantastic snack or lunch-gluten free raisin toast , spread with honey, apples (Fuji) , cinnamon, and added honey on top---out of this world!!!

lentil vegetable stew for the Crockpot

I found this here and have copied it--http://skinnyms.com/slow-cooker-lentil-veggie-stew/    I did make some changes which I will note.

Ingredients

• 1 cup frozen or fresh whole kernel corn
• 1 large red potato, cut into 1” cubes (I used a large baking potato)
• 4 carrots, sliced
• 1/2 cup diced sweet onion
• 2 stalks celery, sliced into 1/2” pieces
• 1 cup (fresh or frozen) green beans, broken into 1” pieces
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• kosher or sea salt to taste
• 1 1/2 cups tomato juice, low sodium (I used V8)
• 1 1/2 cups vegetable broth, low sodium (I used 2 cups made from a good  dried vegetable bullion)
• 1/2 cup (dry) lentils (I used 3/4 cups but if you use the greater amount then you need a lot more of the liquid)
• 1/2 to 1 teaspoon of Worcestershire sauce optional (this was my addition--I use a gluten free one)

Directions

Add all the above ingredients, except lentils, to the slow-cooker, stir to combine. Cover and cook on low 8 to 10 hours. She says to  Add lentils the last half hour of cooking time BUT I added them during the last 2 hours (I also used a mixed kind of lentils). Feel free to add or substitue your favorite vegetables.

Tip: Adjust the liquid for less or more thickness. First, try adding 1 cup each tomato juice and 1 cup vegetable broth. Remember, the slow-cooker does not allow for much evaporation, so the amount of liquid you add initially will be about the same toward the end of the cooking cycle. It's easier to add liquid than to remove it. We like ours fairly juicy so we add the full amount and sometimes even more.

White Bean Burgers with spinach from Better Homes

This was nice for a change. We added barbecue sauce to it. I used gluten free bread crumbs and such for the bread.  The photo here is from the Better Homes and Gardens July 2012 issue.

1.I shredded the carrots and onion in my food processor and then added the beans (my can was a bit smaller),  1 cup bread crumbs, egg, a bit of oil, parsley, and salt and pepper (next time I may add some more seasonings--like garlic).

2.After blending then you are supposed to make 4 patties (It will be soft--I added enough crumbs to get it a bit thicker ). The Patties you are supposed to coat with bread crumbs and parsley (I used rice bread crumbs purchased from  whole foods, I believe).

3. In Large skillet add 2 Tbsp. oil over medium heat and cook patties about 4 to 5 minutes per site until browned and instant read thermometer reads 160. Serve patties and spinach on bread.

We just served it on lettuce with some other salads we were having. (3 bean salad and a rice veggie salad). We topped ours with BARBECUE SAUCE which is a nice addition.

Summer Rice Salad from Better Homes and Gardens

Summer Rice Salad (idea from Better Homes and Gardens)

use left over rice (or cook some up)
Toss in vegetables that you desire : peas (I used frozen baby ones and just threw it into the rice as it was cooling, then added cucumber, red or green bell peppers, green onions, parsley,celery, carrots, adding olives if you desire. Top with dried cranberries and toasted walnuts (golden raisins would also be good. Drizzle with a dressing made with equal parts of lemon juice and olive oil or do as I DID use your favorite such as a zesty Italian fat free dressing.(toasted pinenuts would be good too

NOTE: THIS IS ALSO VERY GOOD if you combine the CHICKPEA salad here : http://nannykimsrecipes.blogspot.com/2012/06/chickpea-mint-tomato-salad-favorite.html with the rice salad!

Watermelon Avocado Salad

I found this super tasty. It was in the Better Homes and Garden Magazine. It seems like a strange combo--but the flavors are well balanced and delightful.

Watermelon (chopped up)
Avocado sliced thinly
Purple onion sliced thinly
Balsamic Vinegar

Combine the three top ingredients and sprinkle with a good quality Balsamic Vinegar

pasta salad with edamine and veggies

I just mix up various amounts of the following ingredients to taste and depending on what I have and then chill.

spiral type pasta (I used my gluten free corn ones) cooked
frozen corn (just throw it in frozen)
basil (fresh ) or use basil pesto and also dried basil flakes
purple onion, chopped
green and red peppers, chopped
olives , chopped
a small amount of celery finely chopped
small cherry tomatoes or whatever
whole string beans (I use the frozen type and cook to barely done and then chop)
edamine cooked
cucumbers chopped fine with skin still on
Mrs. Dash garlic and herbs seasoning, Mrs Dash tomato, basil, garlic seasoning (sprinkle a healthy amount)
Salt to taste
favorite Italian seasoning---or whatever kind you like

Chickpea , wild rice salad

This is nice for the summer time.

For two servings:

1 and 1/3 cup of cooked brown and wild rice mix
1 cup of string beans (I like the slender whole ones from the freezer --just cooked lightly , then chopped)
1 cup of cooked garbanzo beans (chickpeas)
Italian dressing of your choice

Chill the ingredients and then Just mix and serve cold!

This comes to about 240 cal for each of the two servings if using the fat free dressing.

Oatmeal Breakfast cookie Vegan and dairy free (GF too)

Note : the above recipe is way easier and yummy and freezes great.  The ones below are more time consuming and need more work.   The one above takes minutes!

The above are also good with dried cranberries and pecans and coconut 

 Breakfast cookies--yup theses are so healthy they can be a breakfast cookie--kind of like a breakfast bar, ya know?! I found this recipe on pinterest , but the link was broken. Thankfully the picture had the ingredients.

  3 mashed bananas (ripe),
 1/3 cup apple sauce (I used unsweetened--but sweetened would be good too)
 2 cups oats (I used Bob's gluten free and put them in the food processor just a tad)
 1/4 cup almond milk,
 1/2 cup raisins,
 1 tsp vanilla,
 1 tsp cinnamon
 pinch of salt can be added if you desire
coconut is also a good addition if you like it (it will add more calories but lots of flavor)
Parchment paper or a very good non-stick pan (I prefer the parchment on top!)

 preheat oven to 350 degrees. I blended everything up in my food processor PUTTING BANANAS and Applesauce , vanilla, cinnamon in FIRST then adding the oats. However--I do not like the bananas completely blended--I do like some chunks because it adds to the flavor--so I sometimes just process a bit and then do the rest by hand. I added  the raisins  after blending and then I used a 1/4 cup measuring cup to scoop them onto a parchment lined sheet. It made 13 which will come to about 120 calories per cookie depending on how much raisins is in each. bake for 15-20 minutes. NO SUGAR

I just found another version of this which adds strawberries and almonds--Here is the recipe for that one!! 


S t  r a  w  be r ry-B a  n  a  n  a   B i  t  e  s   

Adapted from Shape.com
Ingredients:
3 ripe bananas
2 cup gluten-free oats
1/2 cup applesauce
1 teaspoon vanilla 
A generous pinch of nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
1/2 slivered almonds
6 fresh strawberries
Method:
1. In a large bowl, mash bananas with a fork.  Add oats, applesauce, vanilla, spices, and 
almonds. Stir thoroughly. 
2. Cut the tops off strawberries and chop fruit into tiny pieces.  Add to batter. Mix until 
well blended. 
3.  Drop dough by rounded tablespoons onto a lined baking sheet. Cook for 20 minutes 
or until cookies are golden brown. Transfer to cooling rack. Enjoy with a cup of coffee.
c. 2012 Heather Kneisler, A Sweet Simple Life

Another good one is chocolate peanut butter ones found here : https://nannykimsrecipes.blogspot.com/2022/08/chocolate-peanut-butter-oat-cookies.html?m=0

an even easier one: 
https://www.pinterest.com/pin/209910032619842275/

vegetable tomato soup

1 onion, chopped

2 cloves of garlic, chopped finely

2 stalks of celery, chopped

3 carrots, chopped or 3/4 bag of mini carrots chopped

1 tbsp fresh thyme or tsp dried

sea salt and fresh ground pepper

2 x cans of chopped tomatoes (14oz) or 1 can chopped and 1 cup crushed fire-roasted tomatoes

3 to 4 cups of water or stock (or however much you like)

optional 1 cup of pasta (your choice) or rice

 In a large sauce pan over medium heat add some water, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft (I cooked 15 minutes). Add the tomatoes and water and simmer for 15 -25 minutes. Adding the pasta if you desire during the last  8-10 min.  Makes about 9 to 10 cups depending on how much water you add

Only about 383 calories  for the ten cups if you have no pasta or rice in it.

Butternut Chardonnay!

A WONDERFUL AND DIFFERENT chardonnay --it is very buttery and dry--love it. Unique!

chickpea , mint, tomato salad (favorite!)

This is one of my very favorites!  Great by itself or served on lettuce.

1 can chickpeas
1 cup of cherry type tomatoes cut in two
basil leaves fresh or dried (I often do a good sprinkling of the dry)
mint leaves (about 2 good sized ones cut very fine)
1 tsp of minced garlic
1 Tab of apple cider vinegar
1 tab of red wine vinegar
1 tsp honey
salt and pepper to taste

mix and let sit in the frig for a while to absorb all the flavors.

 Eat by itself or with crackers, or on salad or with a meal with corn on the cob, sweet potatoes and salad.

NOTE: This is also good mixed made and then mixed into the veggie rice salad here: http://nannykimsrecipes.blogspot.com/2012/07/summer-rice-salad-from-better-homes-and.html

I found the idea here and altered it to suit my taste: http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/

yogurt with cucumbers and mint etc

I love this dish and sometimes have it at a restaurant in Charleston, SC.  I need to find some yogurt made with coconut milk , however!

1/2 cup Greek yogurt (or coconut milk yogurt)
1/4 of a cucumber chopped up
1 large mint leaf cut fine
other additions if you are not watching your weight! can be raisins and walnuts! very good

Just mix and let it set for a bit so it has the chance to pick up the mint flavor. If anyone has tried this with coconut yogurt let me know!

gluten free chocolate muffins (easy!)

really moist and delicious!!! These actually made 9- 12 normal sized muffins and mine took more like 20 -25 minutes . Remove while still warm or they may stick if using silicone pans.

found here 

http://healthyisalwaysbetter.tumblr.com/post/6583755120/lessthan300kcal-triple-chocolate-chunk-muffin

Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins

Ingredients:

1 3/4 c oats (I used Bob's gluten free oats)

•  3 egg whites
•  3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia OR (I used 3/4 cup sugar)
• 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. ENJOY!!!

Servings: 12 Big Muffins or 24 Smaller Muffins

Calories: 116 Calories Per Muffin or 58 Calories Per Muffin -- however if you use real sugar it comes to about 164 per muffin when making 12 depending on which chips you use--

*drooling*

Quinoa black bean soup

a nice different way to have a quinoa and black bean recipe! I found this online, but changed it slightly. For a spicier version you can increase the spices using the larger amount--but I need it to be less spicey for my rosacea . And you may want to increase them slowly. I mixed the left overs with some chili and it was GREAT  ON PASTA!

IngredientS PASTA--IF YOU WANT TO SERVE IT ON PASTA COOK SOME UP TO PUT IT ON! 2/3 cups dry quinoa, rinsed well (if you don't have the pre-rinsed kind) 1 can black beans, rinsed and drained 1 small onion 4 cloves garlic 6 oz. fresh baby spinach or some frozen 3 carrots (sweet potatoes would also be good in this!) 15 oz. can diced tomatoes 4-6 cups vegetable broth (I made my own , see below) -If pressed for time buy veg broth 1-2 tsp. cumin 1-2 tsp. oregano 1 -2tsp. chili powder Cilantro for topping Salt and pepper as desired Directions save time by buying your vegetable broth For my vegetable broth: I just threw in some cabbage leaves, carrots,  2 celery stalks, parsley and a  green onion, and a few slices of purple onion.  Cooked about 40 minutes and then threw out the veggies and kept the broth (actually I did save the carrots for the soup) Cook quinoa in a small saucepan according to package directions. Meanwhile, dice onion and carrot. Mince garlic and roughly chop spinach. In a stockpot over med-high heat, saute onion, carrot, and garlic with cumin,  chili powder, oregano and salt for about 7 minutes. Add vegetable broth, , and tomatoes with juice. Cover and bring to a light simmer. Reduce heat to med-low, add cooked quinoa, spinach, and black beans.  Let heat through for about 5-10 minutes. Season well with salt. Serve topped with chopped cilantro. Ps. If you prefer to try the original recipe it is here:  http://www.thegardengrazer.com/2012/05/quinoa-black-bean-soup.html she adds extra water , beans, quinoa and more of the spices NOTE--the quinoa tends to absorb the liquid the longer it sits so you may want to add more water

protocolo a very nice Spanish wine with a bit of a kick

We both enjoyed this Spanish red wine.. ..it is vibrant and has deep rich tones with a kick

chocolate strawberry avocado pudding

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TThis was fantastic!! I found the idea here: serves 4 In the online recipe she used raspberries http://recipestonourish.blogspot.com/ however it is easier to do it with strawberries because you don't have to strain out the seeds!! THIS IS SOOOOO gooooooD!!!

   1     one cup frozen strawberries (I may have used a bit more)

·          1 teaspoon fresh lemon juice – use Meyer lemons if you can

·          1-2 tablespoons filtered water

·         2 ripe avocados, remove skin and pit, quarter

·         ¼ - ½ cup raw honey (I use local raw clover creamed)

·        ¼ cup raw cacao powder (I use Divine Organics)

·        1 teaspoon gluten-free vanilla extract (I use Simply Organic

)Directions:

Place strawberries in food processor--blend well then add all the rest of the ingredients. Blend well and serve immediately because you used frozen fruit it is already cold and creamy. If you don't use frozen fruit you have to refrigerate a few hours. I toped mine with a bit of strawberries

Carolina Japanese style rice

We went to the farmer's market this weekend. This made us decide to cook up a nice veggie dish. We used some aromatic Carolina rice as well!

1 and 1/2 cup of dry uncooked Carolina white rice (or the kind you have on hand)
1 radish
1 small fresh garlic head
2 fresh green onions including the green part
8 cabbage leaves
2 small zucchini squash
2 small carrots
1/3 of a red pepper
2 fresh eggs
1/4 cup (approximately) of Braggs Amino (soy sauce can be substituted)
a bit of olive oil

Cook the rice as per the directions on the bag.  Chop up all the veggies. Saute the veggies in non stick pan or wok. Add the  2 eggs and  to the pan scrambling them up with the veggies and then add  the soy sauce--mixing well..  add the rice and stir until nicely combined and serve