Easy chewy crusty bread
2 cups rice flour (white or brown)
1 cup tapioca flour
1 tablespoon xanthan gum
1 teaspoon gf baking powder
1 teaspoon salt
1 and 1/2 cups lukewarm water (105-110F)
1 and 1/2 tablespoons gf quick rise yeast
2 tablespoons sugar
2 tablespoons olive oil
3 egg whites lightly beaten
1 teaspoon apple cider vinegar
Directions
Mix flours, xanthan gum, salt and baking powder
Another bowl mix water and sugar and once dissolved add yeast— let it foam while you do next step.
Beat egg whites slightly adding oil and vinegar.
Mix all ingredients together snd pour into separate 8” bread pans which have been greased.
Let rise free from drafts- I sometimes put in oven with light on.
Let rise about 30 minutes remove from oven if you have had it there. Preheat oven at 400 F. Once heated place bread in oven for 25 - 35 minutes until nicely browned. Remove from pans and cool on rack 10 minutes or so before slicing.
Ingredients
1 cup of toasted slivered almonds
1 small garlic clove (or more if you like)
1/4 teaspoon red pepper flakes
1 cup tightly packed fresh basil
1 pound cherry tomatoes
Salt
1/2 cup extra-virgin olive oil
1/2 cup grated pecorino Romano cheese (or a mix of Italian cheeses) and more for serving
12 ounces sturdy short pasta like gemelli or rigatoni- I used penne since I needed mine to be GF
Black pepper
Directions
1. Cook pasta to al dente
2. Meanwhile combine toasted almonds, garlic, and pepper flakes in food processor until course. Add tomatoes and basil and salt pulsing until blended but chunky. Stir in oil and cheese.
3. Toss pasta with the pesto- if too thick you can add a bit of pasta water.
Creamy and not bitter
1/2 gallon of milk- used 2% organic1/2 cup whole milk Greek yogurt plain with active yogurt(used Lidl brand)
1. Turn oven on to 170 F. Once heated shut oven off and put oven light on, keeping door closed about an hour. You want oven walls to heat up .
2. Meanwhile heat milk to 185 F. I did mine in microwave- stirring occasionally and checking the temperature. You can remove any scum that forms on the top. Or you can do it on stovetop— carefully stirring so it doesn’t scorch.
3. Let the milk cool to 115 F — you can place in frig to cool faster. It takes a while.
4. Mix the yogurt with a half cup of milk and then stir it into the rest of the milk.
5. Pour into 9 eight ounce containers (make sure they are really clean. Place the lids on them.
6. Place jars in the warm oven leaving the light on. Leave in oven about ten hours(I did it overnight.)
7. Place jars in refrigerator to cool.
Eat within 10 days.
INGREDIENTS
4 cups vegetable broth
1 can cannellini beans drained, rinsed I like 2 cans and one of the cans I add mashed at the end
1 , 15 ounce can diced tomatoes
16 baby carrots chopped
1 medium onion chopped
1 small can 3-4 ounces sliced mushrooms drained
2 teaspoons garlic powder
1 teaspoon dry basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/4 teaspoon black pepper
Optional add baby fresh spinach during last 15 minutes
Good topped with fresh basil parsley and parmigiana cheese
Add everything to crockpot and cook high 4 hours or low 8
INGREDIENTS
6 boneless skinless chicken thighs
Low salt chicken broth or stalk ( enough to cover thighs in slow cooker.
1 onion chopped
1 bell pepper chopped
3 cloves minced garlic
Honey 1 tablespoon or so
Curry powder to taste
Ginger powder to taste or 1 tablespoon fresh grated if desired
Spinach (fresh)
Chopped cashews
Fresh cilantro if desired
A can of lite coconut milk
DIRECTIONS
Place chicken in crockpot. Cover with chicken broth. Add chopped onion, bell pepper, and garlic. Drizzle the honey into the pot. Add your seasonings
Cook 3 hours on high then turn to low adding the coconut milk and some fresh spinach. Cook low one more hour.
Serve on rice sprinkled with cashews and cilantro if desired.
Note: homemade curry powder here: https://www.curiouscuisiniere.com/homemade-curry-powder/
I added Bell peppers and pimentos and parmigiana, to the original recipe below. I used way less of the humus for the 2 of us, but more of the spinach. Hubby added some cashews.
INGREDIENTS
Canned Salmon- as much as you desire
Pasta noodles As much as you desire
Garden peas frozen
Jar of sliced mushrooms or fresh
Fresh spinach
Minced garlic
Fresh basil 🌿 leaves
Parmigiana grated
Evaporated milk (you can make a combination with a bit of drinking coconut milk if you desire)
Olive oil
DIRECTIONS
Cook pasta. Meanwhile in a pot sauté garlic and mushrooms in a bit of of olive oil. When almost done add frozen garden peas. Cook until desired texture.
Add your evaporated milk combo to the pot with veggies. Add some fresh spinach. When heated through and spinach is done add the amount of parmigiana you desire. Just before serving mix in some fresh sliced basil.
Serve over pasta.
Broccoli
Sliced carrots
Sliced onion
Sliced bell pepper 🫑
Mined garlic
Grilled chicken breast in small pieces or sautéed and chopped
Noodles
Parmigiana (optional)
Oregano 🌿
Olive oil
DIRECTIONS
Pot water on to boil and cook pasta.
meanwhile—Sauté the vegetables in one pan on medium, turning down to low. I add the garlic near the end and sprinkle with oregano. Just till crunch tender.
Meanwhile sauté your chicken.
Serve vegetables and chicken over the pasta and sprinkle with parmigiana if desired. You can also add a drizzle of olive oil.
INGREDIENTS
2 cans (19 oz) black beans not drained
1 medium onion yellow, chopped
2 cloves minced garlic
1 green or red bell pepper chopped
1-2 tablespoons of olive oil
1/4 to 1/2 teaspoon of oregano
1 tablespoon sugar (- optional especially if using fire roasted red bell pepper.
1/2 to 1 cup water— optional
For rice: we use basmati brown rice cooked in vegetable broth.
DIRECTIONS
Pour black beans including their liquid into a pot and let warm on a medium low , followed by a low setting.
Meanwhile cook the onion, bell pepper, and garlic in a bit of olive oil until soft— 5 minutes about.
Take a masher and mash some of the beans in the pot then add your vegetables and seasonings. Simmer 30-45 minutes. Add more water if needed.
Meanwhile cook your rice. We like a cup of basmati brown rice cooked in vegetable broth (that doesn’t include tomatoes in the ingredients). We use 1 cup rice and 3 cups broth and 1 cup water and cook about 45 minutes.
Serve bean mixture over top.
INGREDIENTS
For Salad :Peach,pecans,kale, cucumber,apple ,purple cabbage slaw, basil, celery, olive oil
For dressing:yogurt,strawberries, sugar and black raspberry jam,
DIRECTIONS
Massage some torn kale with olive oil. Top with the rest of salad ingredients. For dressing mix some plain yogurt with a tiny amount of sugar, jam and strawberries—you can add fresh slivers of basil too. Drizzle over salad
INGREDIENTS
2 salmon filets
1 lime
6 sprigs fresh thyme
1/2 tsp dried dill
Preheat oven to 400 F. Place fish in foil and squeeze half the lime over the fish. Sprinkle fish with dill weed and place thyme sprigs evenly on top. Then top with slices from the half of lime you didn’t use yet. Fold foil around fish with room to spare.
Cook 8 minutes then unwrap the fish , flip and cook around 8 minutes more or until they reach 140 degrees and flake nicely. Cooking time depends on size, thickness and how cold the fish is.
Ingredients
Brown rice (the amount you desire- brown basmati rice great)
One cooked sweet potato (or amount you desire)
One yellow onion
One green bell pepper
3/4 cup uncooked green or brown lentils
Green string beans (frozen) and chopped fresh cauliflower
Raw cashews if desired
Optional vegetable broth
For mango sauce:
1/2 cup canned coconut milk
1 mango chopped (without peel or pit 🤪)
1/4 tsp ground ginger
1/4 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground turmeric
Instructions:
Cook rice . Cook the lentils with 3 tablespoons of onion. For more flavor you can cook them in vegetable broth if desired. Just follow package directions for times and amounts.Microwave your sweet potato and slice. I cook the string beans and cauliflower in one pot after bringing water to boil for about 8 minutes until just done.
Meanwhile sauté the rest of the onion and the bell pepper.
When everything is ready take the sauce ingredients and blend.
Assemble your bowls with rice on the bottom, topped with lentils and arranging the vegetables however you desire them and dribble with the sauce.
You can add cashews if desired and cilantro and parsley if desired.
NOTE: to make this easier I often cook the rice and lentils earlier in the day and just microwave them at supper.
The sauce makes enough for 3 or 4 bowls depending on how generous you are being.
Ingredients
1 &1/2 cup coconut milk or almond milk (whatever)
1/3 cup chai seeds ( I use a bit less between third and fourth cup)
1/4 cup unsweetened cocoa (dark is good too)or cacao powder
1 teaspoon turmeric
1/2 teaspoon cinnamon (I sometimes use less)
1/2 tsp vanilla extract (sometimes I omit
2 to 3 inches of a ripe banana for sweetness (according to sweetness desired)
Directions
Place all in blender and blend until smooth
Chill in refrigerator for about 3 hours (mine thickens before this - like an hour, but if you like it really cold it takes longer)
Toppings if desired— nuts or fruit or coconut etc
Ingredients
Tablespoon of olive oil
1 large carrot chopped small
2 celery stocks chopped
1 small onion chopped
1 cup red lentil s (the dry uncooked kind)
1 cup vegetable broth
3 cups water
1 bay leaf
Lemon juice
Optional—
Seasonings of choice: ie cumin, ginger, all spice, coriander,,cardamom, black pepper, or Garam masala
Directions
Place carrots , celery, and onion in pot with oil. Cook over medium heat covered—stirring occasionally. About 5 minutes until onions are soft.
Add broth, water, lentils, bay leaf, and seasonings of choice bring to a boil then reduce to just above low—cover and stir occasionally tasting the liquid until to get spices as you desire.
Cook 20-30 minutes until beans and vegetables are done. Remove from heat and add a few squeezes of lemon juice.
When serving you can drizzle a bit of olive oil on top or sour cream.
1 can tuna , drained
1 can cannellini beans drained, rinsed
Mix the above with red onion, capers or pimentos, olive oil, fresh lemon juice, flat leaf parsley, green onions, celery, cucumbers, fresh oregano, fresh basil, black olives.
Serve on greens or in a wrap or just alone
Ingredients:
1/2 cup oats
1 and 1/2 cup coconut milk(or milk of you choice)
6 or more frozen strawberries
3 fresh strawberries
1/2 banana
1 tablespoon of ground flaxseed
1/2 teaspoon ground turmeric
Optional: handful of frozen cranberries
Blend and enjoy
Ingredients:
Pasta of choice (3 cups)
4 cloves of garlic, minced or sliced
2 tablespoons of extra virgin olive oil
3 cups of broccoli florets
2 cups of cauliflower florets,
1 can cannellini beans (or white beans) rinsed and drained
2/3 cup low sodium vegetable broth (I sometimes like more)
2 tab of butter (optional)
pepper and salt to taste
fresh oregano, basil, and parsley if desired
1/2 cup grated Parmesan cheese (optional but gives it the nice flavor)
DIRECTIONS:
Cook pasta and drain. While pasta is cooking, cook the garlic in oil in a large pot over medium heat until golden--3-4 minutes. Add the vegetables and cook 4 minutes. Add the beans, broth, butter until beans are warm and sauce kind of thickens a bit--about 5 minutes. Stir in pasta--let heat through, add cheese.
Ingredients:
1 medium onion chopped
1 carrot chopped
1 celery stock chopped
2 minced garlic cloves
vegetable broth with no tomatoes(to cover), or chicken broth (probably 4 cups or more?)
2 (15 ounce) cans of cannellini beans
1 teaspoon dried thyme
pinch or so of dried rosmary
pinch or so of dried sage
couple of fresh oregano leaves
2 cups fresh spinach or Kale
Optional Parmesan cheese or / and parsley
Directions:
Place chopped onion, carrot, celery, garlic in pot with enough broth to cover. Cook about 20 minutes or until veggies are almost tender. Add the beans and seasonings and enough broth to cover (as much as you like). Cook 15 minutes or more until veggies are totally tender. Mash the soup a bit with a potato masher. Add the spinach or Kale and cook a few more minutes. Serve----you can top with Parmesan cheese or parsley if desired.
