Easy Veggie Chili
Prep Time: 20 minutes Cooking Time: 45 minutes Yields: 6 people
Ingredients
2 tablespoons olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces) diced tomatoes, with their juices
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) red beans, rinsed and drained
2 cups vegetable broth
2 tablespoons chopped fresh cilantro, plus more for garnish
1 to 2 teaspoons red wine vinegar or lime juice, to taste
Garnishes: chopped cilantro, sliced avocado, sour cream, grated cheddar cheese, etc.
Directions
In a large, heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, paprika and oregano. Cook and stir constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained beans, and vegetable broth. Stir to combine and simmer gently, for 30 minutes. Remove from heat.
For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until chunky, then pour the blended mixture back into the pot. (Or, blend the chili briefly with an immersion blender, or mash with a potato masher until it reaches a chili-like thickness.)
Add the chopped cilantro, stir to blend, and then mix in the vinegar to taste. Add more salt to taste. Divide into individual bowls and serve with garnishes of your choice. Keeps well in the refrigerator for about 4 days.
Zucchini Bread
Prep Time: 15 minutes Cooking Time: 55 minutes Yields: 10 people
Ingredients
3 cups all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your flour already contains it)
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
3 extra-large eggs at room temperature, beaten
1 1/2 cups agave or 1 cup sugar
2 1/2 cups grated zucchini (about 2 small or 1 1/2 large)
1 ripe banana, peeled and mashed
1/4 cup olive oil
1/4 cup canola oil
2 teaspoons pure vanilla extract
1 tablespoon cornstarch
4 ounces chopped walnuts (optional)
1 cup semi-sweet chocolate chips (optional)
Directions
1. Preheat the oven to 325 degrees. Grease 2 standard loaf pans and set them aside.
2. In a large bowl, add flour, xanthan gum, salt, baking soda, baking powder, cinnamon, agave, and whisk to combine. Set aside the dry ingredients.
3. In a separate small bowl, add the eggs, sugar or agave, zucchini, banana, oil and vanilla, and mix to combine well.
4. Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet.
5. Add cornstarch. If adding walnuts (and chocolate chips), toss with the cornstarch first. Pour the cornstarch mixture into the batter, and mix until the walnuts or chips are evenly distributed throughout the batter. Divide the batter evenly between the two loaf pans, and smooth the tops slightly.
6. Place the pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 55 minutes).
7. Remove from the oven and allow to cool for at least 30 minutes in the pans. Remove from the pans and transfer to a wire rack to cool completely.
8. Slice and serve. Wrap leftovers tightly in freezer-safe wrap and freeze until ready to use.
Notes: Walnuts give this moist, rich, wheat-free bread texture and crunch. Add a handful of semi-sweet chocolate chips (pictured) and this becomes dessert.Gluten-free can be an acquired taste, but you don't have to acquire a taste for this satisfying bread!
Sauteed Pear Sundae
Prep Time: 5 minutes Cooking Time: 5 minutes Yields: 2 people
Ingredients
1 teaspoon butter
1 pear, sliced
2 teaspoons brown sugar
1/8 teaspoon ground cinnamon
Pinch of ground ginger
2 scoops nonfat frozen yogurt
Directions
1. Melt butter in a small nonstick pan.
2. Add pear slices and cook, stirring occasionally, until golden and tender.
3. Sprinkle with sugar, cinnamon and ginger; stir until the sugar melts.
4. Serve over scoops of nonfat frozen yogurt.
Notes: Sophisticated yet simple -- tastes like some fancy restaurant dessert.
Oatmeal Cranberry Flaxseed Cookies
Prep Time: 20 minutes Cooking Time: 40 minutes
Ingredients
1/2 cup butter, melted and cooled
3/4 cup brown sugar, lightly packed
1/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/4 cup ground flax seeds
2 tablespoons whole flaxseeds
2 cups gluten-free baking flour
1 1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup rolled oats (NOT instant oatmeal)
3/4 cup dried cranberries
2 tablespoons water (optional)
Directions
1. Preheat oven to 355F. Line baking sheet with parchment paper.
2. In a medium bowl, whisk together melted butter, sugars, eggs, vanilla extract and all flaxseeds until smooth.
3. In a large bowl, whisk together flour, baking soda, cinnamon and salt.
4. Pour in wet ingredients and stir until almost combined, then add in the oats and dried cranberries and stir until flour is absorbed. Add up to 2 tablespoons water if necessary to soften the dough. Let rest in refrigerator 15 minutes to 1 hour to allow the oats to soften.
5. Drop 1-inch balls of dough onto baking sheet. If preferred, mash each slightly with spatula or wooden spoon, but leave a little room for the cookies to spread
6. Bake for 10-12 minutes, until cookies are set. The tops should have very minimal browning, and the bottoms should be only light brown.
7. Transfer cookies to a wire rack to cool.
Makes 2 dozen
Notes: These are a favorite: crisp and chewy, sweet and nutty. The flaxseed gives them a good-for-you boost of Omega 3 fatty acids and fiber. You'll struggle to eat just one or two, so be generous and give some away!
Melon with Honey-Lime Dressing
Prep Time: 20 minutes Yields: 8 people
Ingredients
1 cantaloupe, seeded and cubed or balled
1 honeydew, seeded and cubed and balled
1/4 cup fresh lime juice
1/2 cup honey
1 tsp. grated lime zest (optional)
Directions
1. In a small bowl, combine lime juice, honey and 1/2 the zest and mix well with wire whisk.
2. Place fruit in four small bowls.
3. Drizzle about 2 tablespoons of dressing over each bowl. Sprinkle with remaining zest.
Notes: Try this sweet-and-sour dressing on other fruits like watermelon, pitted cherries and chunks of peaches and nectarines.
Honeydew Cucumber Freezer Pops
Prep Time: Freeze overnight Yields: 8 people
Ingredients
1 medium to large honeydew melon, seeded
1 large cucumber, chopped
1 large handful fresh spearmint leaves, chopped
Equipment: Popsicle molds
Directions
1. Cut the melon in half, scoop out the seeds, and then scoop out the flesh into a bowl to catch the juices.
2. Add the melon and juices to a blender. Then add the chopped cucumber and mint. Blend until smooth.
3. Pour into popsicle molds. Freeze overnight.
Notes: Adults will appreciated the sophisticated ingredients in this kid's treat. Add the juice of a lime for a tangier pop.
Heavenly Macaroons
Prep Time: 10 minutes Cooking Time: 20 minutes Yields: 12 people
Ingredients
2 1/2 cups shredded coconut
1/2 cup whole wheat, spelt or alternative pastry flour
1/4 teaspoons sea salt
1/4 cup brown rice syrup
1/4 cup maple syrup or honey
1 teaspoons almond extract
1/3-1/2 cup water
Directions
1. Line baking sheet with parchment paper or brush lightly with oil.
2. In a large bowl combine coconut, flour and sea salt.
3. In a small bowl, add the syrups, almond extract, water and mix.
4. Combine wet ingredients to dry ingredients and mix well.
5. With moist hands, form mixture into balls and place on baking sheet.
6. Bake for 20 minutes, until golden on top.
7. To bake evenly, rotate baking sheet after 10 minutes.
Grilled & Glazed Peaches
Prep Time: 10 minutes Cooking Time: 10 minutes Yields: 4 people
Ingredients
4 peaches (or nectarines), halved and pitted
1/4 cup balsamic vinegar, plus more for drizzling
1 pint vanilla frozen yogurt (optional)
Directions
1. Prepare the peaches: Prepare a medium fire in a grill, or preheat a stovetop grill pan over medium heat. Brush the peaches on both sides with some of the vinegar.
2. Grill the peaches: Lightly oil the grill rack or grill pan. Place the peaches, cut side down, on the grill rack or pan. Grill, turning once and brushing 2 or 3 times with the remaining vinegar, until tender and lightly charred, 5 to 10 minutes, depending on the ripeness of the fruit.
3. Transfer the peaches to individual bowls or plates, arrange scoops of frozen yogurt alongside, drizzle with balsamic vinegar and serve immediately.
Easy Thumbprint Cookies
Prep Time: 10 minutes Cooking Time: 15 minutes Yields: 10 people
Ingredients
1 cup rolled oats
1 cup almonds
1 cup spelt flour
1/2 cup corn or safflower oil
1/4 cup maple syrup
1/4 cup brown rice syrup
Fruit-sweetened jam of your choice
Directions
1. Preheat oven to 350 degrees.
2. Combine oats and almonds in a blender or food processor and blend until they have the consistency of flour.
3. Add to a large bowl with spelt flour.
4. In a small bowl mix together the oil, maple and brown rice syrup.
5. Combine wet and dry ingredients and mix well.
6. Make 1-inch balls with your hands and press flat onto a cookie sheet.
7. Make an indentation with your thumb into the center of each cookie.
8. Fill each cookie with a teaspoon of jam.
9. Bake at 350 for 15 minutes.
10. Cool and enjoy!
Coconut Date Cookies
Prep Time: 5 minutes Cooking Time: 20 minutes Yields: 15 people
Ingredients
6-7 dried pitted dates
1 cup rolled oats
2 cups whole wheat flour
1/2 cup shredded coconut
1/2 tablespoon cinnamon
1/4 tablespoon nutmeg
1/2 cup olive oil
1/2 cup maple syrup
Directions
1. Soak dates in 1 cup of water for 30 minutes.
2. Preheat oven to 375 degrees.
3. Combine oats, flour, coconut, cinnamon and nutmeg in a bowl.
4. Add oil and syrup and mix until all ingredients are moist.
5. Form little balls and place on a lightly greased cookie sheet.
6. Press cookies lightly so they do not roll off cookie sheet.
7. Bake for 10 minutes.
8. Take out cookie sheet and flip cookies.
9. Bake an additional 10 minutes.
