Peanut Butter Banana Chia Smoothie
This has become my new favorite smoothie!
Peanut Butter Banana Chia Smoothie
1 Banana (peeled and sliced)
1/2 Cup Smooth Peanut Butter ( I use low sugar real peanut butter)
1/4 Cup plain Greek Yogurt
6-8 small Ice Cubes ( add more if you want your smoothie thinner)
1 Tablespoon Ground Chia Seeds
Add all ingredients to food processor or smoothie maker. Blend until smooth, Pour into glass and enjoy!
Orange Spice Tea
This is one of my favorite Teas in the winter! I hope you try it!
Orange Spice Tea
1 Small Orange (washed and cut into small cubes, including the peel)
1 Teaspoon ground Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1 Gluten Free Green Tea Bag
Optional, 1-2 Teaspoon dried or fresh Lemon Thyme Leaves
Place all ingredients into coffee or tea filter of either coffee or tea maker. (I use a coffee maker) Fill with water, mine holds 12 cups and let it run the cycle. Drink warm, and use whatever sweetener you prefer. Enjoy! Oh you can also make this on the stove just in a sauce pan.
Fresh Strawberry Lemonade
Fresh Strawberry Lemonade
The Juice of 2 Lemons ( about 1/2 Cup )
2 Cups whole Fresh Strawberries ( you can use frozen)
2 Cups Cold water
2 Cups Ice
1 Cup Organic Agave Nectar
Pour lemon juice and other ingredients into blender on crush setting and blend until all berries and ice is completely crushed and liquid. Pour into container and place in fridge (or freezer) until ready to serve. Makes almost 1/2 Gallon.
I like to place it into the freezer until slushy and serve on a HOT summer day!
Quiona Peanut Butter Bites
Quinoa Peanut Butter Bites
2 Cups Cooked Quinoa
1 Cup GF Crunchy Peanut Butter ( I like Jiff Natural Crunchy)
2 Cups GF Oatmeal
1/4 cup agave nectar or honey
2 Tablespoons Ground Chai Seeds
½ Cup additive free Shredded Coconut
Enough Powdered Sugar to coat each bite. (about 1 ½ Cups)
Add all the ingredients,(except powdered sugar) to large mixing bowl. You can fold and stir this with a large spoon, but I find it is easier to just use your hands. Mix well and roll into balls about 1- 1 ½ inch in diameter. Then dip each ball into powdered sugar and coat each bite.
Variations: add 1 cup chocolate chips or raisins.
Or you can dip each bite in melted chocolate.
Peach Orange Frosty
It’s hay season here on the ranch, and this frosty treat brings a lot of smiles to my guys working out in the hot sun.
Peach Orange Frosty
1 Large Orange, or 2 small ones peeled and sectioned
1 1/2 Cups peeled and sliced peaches
If you prefer, you can sweeten to taste with sweetener, honey, or agave nectar.
Add fruit, and sweetener to smoothie maker or blender and blend until smooth. Pour into glass and place in freezer for about 20 – 30 minutes or until frosty, and starting to freeze.
I have also made this with frozen fruit, and it is just as good on a hot day.
Instead of oranges use mango, strawberries, or 1 Tablespoon of grated ginger.
You can also blend up the fruit and pour into ice cube trays and freeze. Then use the cubes for tea.
I also like to make fruit popsicles. If you don’t have the popsicle molds, you can use the small paper cups with a popsicle stick or plastic spoon or fork frozen in the center for the handle.
Gluten Free Banana Split Smoothie
It is getting really warm here in our part of Oklahoma, and this is a great healthy treat for those warm days! Hope you enjoy it!
Banana Split Smoothie
1 frozen banana cut into slices
1/3 cup frozen dark sweet cherries
1 cup milk
1/3 cup plain GF Greek Yogurt
1 ½ Tablespoons Stevia ( or sweeten to taste, with honey, agave nectar, etc,)
Place all ingredients in to smoothie maker or blender. Blend until smooth and garnish with GF cookie crumbs, chopped nuts and sweet cherries. Enjoy!
Note: When my bananas start to turn I like to slice them up and freeze each banana in an individual bag. That way when I need them to make smoothies or use them for banana bread, I know I am getting the right amount. Also there is usually one banana that no one will eat.
So Good Hot Ginger and Thyme Tea
Thyme for Ginger Tea
This is one of the most satisfying cups of hot tea I’ve had in a long time (or thyme). Sorry couldn’t resist. Hope you enjoy this recipe as much as I have!
1 Tablespoon freshly grated Ginger
2 Teaspoons Fresh Lemon Thyme Leaves
1 Teaspoon dry Sweet Basil Leaves
2 Teabags 100% Green Tea
Fill coffee carafe with water to the 8 cup mark
Place coffee filter in coffee maker basket, add grated ginger, lemon thyme leaves, dried basil leaves and tea bags. Fill coffee maker with 8 cups of water and brew tea. When done sweeten to taste and enjoy! If you like ginger and lemon thyme as much as I do, you will love this tea!
Avocado Pineapple Ginger Smoothie1 Tablespoon grated Ginger1 1/4 Cup Crushed Pineapple with juice1 Avocado1/2 Cup Plain 100% Greek Yogurt
In food processor chop ginger, and pineapple without juice until smooth. Then add pineapple juice, avocado, and yogurt. Blend until smooth and creamy. Serve cool, or chill or freeze for later. If it’s not sweet enough for you add a tablespoon of honey or agave nectar.
This is a good smoothie pick me up! And it’s good for you!
Bowl: (this is enough to make 12 – 3 inch bread bowls)
4 Cups Bob’s Red Mill GF Corn Bread Mix
2 Cups Milk
1/2 Cup GF Oil
Preheat oven to 375* F.
In large mixing bowl beat milk, oil, and eggs until blended. Then slowly add corn meal mix and stir until blended. Grease a nonstick bread bowl pan thoroughly. I pour the oil inside the small space that makes the bowl then using a paper towel covered in oil, coat the entire inside, top to bottom. ( you don’t want it to stick when you remove the little bowls.) After greasing pan, spoon corn bread batter into bowl, slightly below fill line, filling all of the bowls. (mine makes 6 at a time) Then tamp pan on counter top to make sure there are no bubbles in the batter. I bang it on the counter pretty hard, about 3-4 times. Bake for 25 minutes or until completely brown and loose around the sides of the little cups. Remove from oven and let cool for 15- 20 minutes before trying to remove bowls. Then slide a plastic knife around the edges of the bread, being careful not to cut through the little bowl. Gently twist each bowl to loosen and invert over platter or counter. Bread should slide out. Please note: this is not my corn bread recipe I have used in previous posts, although you could use that one instead. This one is Bob’s Red Mill Cornbread Mix. This is the bread bowl pan I use.
1 pound Lean Ground Beef
1 – 14 oz. jar of Gluten Free Pizza Sauce (I use Francesco Rinaldi)
1 Cup Additive Free Freshly shredded Parmesan Cheese
8 oz. Additive Free Mozzarella Cheese sliced into small slices
Brown Ground beef, being sure to crumble up beef into small pieces as it browns. Add pizza sauce and let liquid cook down until thick and bubble. Remove from heat and let cool slightly before filling bread bowls.
Spoon a small amount of beef mixture into each bread bowl about half way full, being sure to drain any liquid remaining in beef before filling bowl. Add 1 small slice of mozzarella cheese, then finish filling with beef. Then top with the parmesan cheese. Repeat this process until all bread bowls are filled. Serve warm.
Note: you can make the bread bowls ahead of time and freeze them until you are ready to fill with beef mixture. Just place them in a baking dish and heat until they are warm.
Variations: You can make chili to fill bread bowls, or shred ham and cheese to use as filling. Just use your imagination, and have fun!
Gluten Free Honey Barbeque Chex Mix
on January 23, 2015
Honey Barbeque Chex Snack Mix
2 Cups Rice Chex
2 Cups Corn Chex
1 Cup Van’s Say Cheese Gluten Free Crackers
1 Cup Gluten Free Pretzels( check the labels on all processed foods, even if it is gluten free, they are still adding cellulose to some of it. I did find it in one brand of GF pretzels) I used Great Value Brand for this, it does not celloulose!
1 Cup Pecan halves
1 Cup Salted Peanuts (optional, check the package for preservatives and other additives )
2 Tablespoons Salted Butter
1 Tablespoon Pure Honey
1/3 Cup Gluten Free Barbeque Sauce ( I used Sweet Baby Rays, Hickory Flavor)
In large microwavable bowl mix cereal, crackers, pretzels, and nuts.
In small glass bowl or glass measuring cup add butter, honey and barbeque sauce. Melt in microwave for 1 – 1 minute 30 seconds, or until butter is completely melted and mixture is bubbling. Remove sauce from microwave and stir. Then slowly drizzle sauce over cereal mixture, stopping to stir cereal as you drizzle. When you have used all of the sauce and cereal is completely covered, microwave for 4 minutes, stopping to stir every minute. When done spread mixture out onto counter or cookie sheet covered with parchment paper to cool. Do not use paper towels, the sauce is just sticky enough to stick to the paper towels. You will need to break it apart once it is cool and store in an air tight container, or serve.
I like to make a batch of the original chex party mix, using the same Gluten Free cereal, crackers, and pretzels, then once cool serve them together. I personally like to eat them together, but you may want yours separate.
Gluten Free Tortilla Bowls
Gluten Free Tortilla Bowls
5 ½ inch Gluten Free White Corn Tortillas ( I used Mission brand)
1 pound Lean Ground Beef ( or chicken, which ever you prefer)
1 – 2.25 oz. package McCormick Gluten Free Taco seasoning
2 Tablespoons GF oil
Gluten Free Guacamole
Additive Free Sour Cream
Gluten Free Salsa
Gluten Free Refried Beans
Freshly Grated Additive Free Cheese
Brown ground beef, adding taco seasoning until all liquid is cooked out. Set aside until you are ready to fill tortilla bowls.
Preheat oven to 375*F.
Lightly oil one side of each tortilla. Then gently center each tortilla, placing it into small metal tortilla bowl makers, oil side down. ( I used the 6 ½ inch size). Bake for 15- 18 minutes, or until browned. Don’t under cook them, if they are not fairly crisp, they won’t hold up. Remove from oven and fill with each of the fillings above or add your own ideas. You may even want to let your guests fill their own. Enjoy!
Dec. 30, 2014
Soft Pretzel Appetizers
I’ve tried different dough’s with these pretzels and this is the closest I’ve come to the real pretzel taste. This dough is almost the same as the honey sweet roll recipe, but the other watered down flour dough pretzel recipes that I found just didn’t taste good. So I tweaked my own recipes until I found one that worked. I hope you enjoy them!
Gluten Free Soft Pretzel Appetizers
1 ¾ Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)
¼ Teaspoon Salt
¼ Teaspoon Baking Soda
1 Tablespoon Gluten Free Double Action Baking Powder
½ Cup Pure Egg Whites
¼ Cup Gluten Free Canola Oil
¼ Cup Pure Butter Milk
¼ Cup Pure Honey
1/3 Cup Pure Brown Sugar
¾ Cup warm tap water ( not too warm, it will kill the yeast)
1 Tablespoon Dry Active Yeast
In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Mix the yeast mixture in separate bowl and add to flour mixture, folding together until blended. (note: there is no need to let yeast stand ) Then pour dough into food processor or mixer and mix just until dough is smooth. Cover and place dough in fridge until it is cold and workable.
When ready to make pretzels Preheat oven to 410*F.
8 Cups Water
½ Cup Baking Soda
2 beaten egg whites
1 Tablespoon sea salt
Roll dough out onto floured service ( using GF Flour), to about ½ to ¾ inch thick. Cut dough into strips and cut again into 1 to 1 ½ inch squares. In medium sauce pan boil water and baking soda. Place 5-6 squares of dough at a time into the boiling soda water for about 30 seconds. Dip little pillows out of soda water with slotted spoon or strainer and place onto baking sheet covered in parchment paper. When baking sheet is full, brush with egg whites and place in oven to bake for 15 to 20 minutes or until completely browned. Remove from oven and sprinkle with sea salt. Depending on the size you make the squares, this recipe will make 3- 3 ½ dozen pretzels. Serve with dipping sauce below or any gluten free dip you prefer.
Gluten Free Ranch Dip
4 Teaspoons Dry Ranch Seasoning Mix (See Recipe)
1 Cup Plain Greek Yogurt
1 Teaspoon White Vinegar
2 Teaspoons Sugar
1 Teaspoon Salt
1 Teaspoon GF Lea and Perrins Worcestershire Sauce
½ Teaspoon Kikkomans GF Soy Sauce
OPTIONAL: Fry 6-8 slices of bacon, cool, drain and chop, then add to dip!
Whisk together, cover and place in fridge until ready to use.
Pumpkin Pie Coffee Creamer
on November 5, 2014
I’m not a big coffee drinker, but I love pumpkin. The creamers that are on the market now say “Gluten Free”, and they may be. But when you do some research on them, there are still so many chemicals and preservatives…. well you get my point. This recipe is simple with real ingredients, REAL PUMPKIN, and I think it’s really good!
Pumpkin Pie Creamer
I can Eagle Brand sweetened condensed milk
1/2 Cup Libby’s pumpkin puree
1/4 teaspoon additive free nutmeg
1/4 teaspoon additive free cinnamon
Whisk all ingredients together, or place in food processor to blend, and store in air tight container and refrigerate. I keep mine in a pint jar. Shake well when ready to use. I use about 2 tablespoons per cup. You may want yours a little sweeter, just taste after you stir it in your coffee.
OH, be aware, if you like pumpkin this can be a little addicting!