Acorn Squash and Sausage

Absolutely delicious!  We changed 'pasta' from the farro to quinoa.  And we didn't have mushrooms, so used zucchini and green peppers.

·                     3 acorn squash, cut in half, seeds and fibers removed

·                     olive oil spray (I used my mister)

·                     salt and fresh cracked pepper to taste

·                     1/2 cup uncooked pearled farro, rinsed and drained

·                     1 1/2 cups reduced sodium chicken broth

·                     2 links raw sweet Italian chicken sausage

·                     1/2 tbsp olive oil

·                     1/2 large white onion, chopped

·                     2 celery stalks, chopped

·                     4 oz sliced fresh mushrooms

·                     2 sage leaves, chopped

·                     parsley, for garnish

Preheat oven to 350°F. Mist the cut side of squash with olive oil and season with salt and pepper. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving.

Meanwhile, cook farro in chicken broth according to package directions.

While the farro is cooking, in a large saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.

Add olive oil to the pan and add the onion, sauté 1 minute, add the celery, salt and pepper to taste; cook until celery is soft, about 8 to 10 minutes.

Add the mushrooms and sage to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Return the cooled sausage and the cooked farro to the sauté pan and mix well. 

Divide the farro stuffing evenly between the roasted acorn squash, garnish with parsley and serve.

Mini Fritattatas

I made it with other veggies.  BE SURE TO USE LOTS OF SPRAY OIL.  Took me 25 minutes to clean my muffin tins. 

Mini Ham And Broccoli Frittatas Recipe

Serves 4
Prep Time: 10 min.
Cooking Time: 20 min.

Ingredients

• 1 cup fully cooked ham, cut into cubes;
• 1 cup broccoli, chopped into small pieces;
• 1 red onion, minced;
• 6 eggs;
• 4 egg whites;
• 3 tbsp. chives, minced;
• 2 tbsp. full-fat coconut milk;
• Sea salt and freshly ground black pepper to taste;
• Paleo cooking fat;

Preparation

1. Preheat your oven to 375 F.
2. Oil each cup on the muffin tray with some melted Paleo cooking fat.
3. Divide the ham, broccoli, and onion equally among the muffin cups.
4. In a bowl, whisk together the egg whites, eggs, chives, coconut milk, and salt and pepper to taste.
5. Pour the egg mixture into each muffin cup. Fill the cups almost to the top but not completely.
6. Place the muffin tray in the oven and cook 20 to 22 minutes or until golden.
7. Carefully remove the mini frittatas from the muffin tray and serve.

Gluten Free Stove Top Stuffing

by: http://www.theglutenfreespouse.com/2010/11/gluten-free-stove-top-stuffing.html

Ingredients

• 1 bunch fresh parsley
• 1 cup finely sliced celery
• 1 cup finely diced onion
• 1 stick unsalted sweet cream butter
• 1 teaspoon ground marjoram
• 1 teaspoon ground sage
• 1 teaspoon ground black pepper
• 1 teaspoon italian seasoning
• 1 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1 teaspoon minced garlic
• 1 can Swanson chicken stock
• 4 cups gluten free bread crumbs

Begin by preparing the onion, celery, and parsley.

Next, melt the butter in a large saucepan with the spices.  After the melted butter and spices are mixed together, add the bowl of celery, onion, and parsley. Add the garlic.  Stir well and cook until celery, garlic, and onions are softened.

Add in the chicken stock and bring to a boil.  Once boiling, remove from heat and stir in the gluten free bread crumbs until mixed well.  Cover and set aside for 5 minutes.  Uncover and fluff with a fork.

Here it is made with an addition of re-hydrated cranberries and using a loaf  Udi's Whole grain bread.

Gluten Free Bread

by: http://www.theglutenfreespouse.com/2010/11/gluten-free-sandwich-bread.html

Ingredients:

3 large eggs

Group 1
1 cup potato starch (not potato flour)
1/2 cup quinoa flour
1/2 cup arrowroot
1/2 cup sweet white sorghum flour
1/2 cup brown rice flour
1/4 cup sugar
3/4 teaspoon of salt
2 1/2 teaspoons of Xanthan Gum
1 teaspoon baking soda
1 teaspoon baking powder

Group 2
1/4 cup warm water
2  teaspoons of active dry yeast (1 packet, 5/16th ounce)
1 teaspoon sugar

Group 3
1 cup whole milk
1 tablespoon apple cider vinegar

Begin by setting all ingredients out to come to room temperature.  Do not use anything cold with yeast.

Mix all the dry ingredients from group 1 together with a whisk in your stand mixer bowl.  Make sure to be thorough.

Set the flour mixture aside.  Mix the ingredients together from group 2 in a separate bowl and set this aside in a warm spot  to "bloom". Mix the ingredients from group 3 together in a separate bowl and set it out to come to room temperature.   When you reach this step, preheat oven to 175 and walk away for about 45 minutes to an hour.  Allow all ingredients to reach room temperature.

With dough hooks attached, mix the wet ingredients (including the eggs) into the dry ingredients using your stand mixer.

It makes a fairly sticky dough.  I used extra virgin olive oil in a spray to coat my loaf pan and filled the pan as pictured below.  (note: all of the dough can go into the loaf pan but it will puff and rise high so watch your spacing in the oven.) I kept some out of this batch for hamburger buns.

After the dough is in the loaf pan, spray the top with the oil also.  Place in the 175 degree oven and let rise for about 30 minutes.  Turn the temperature up to 350 degrees and bake for another 30-45 minutes keeping a close eye towards the end for good browning without burning.

Here is a shot of it still in the oven. Notice the height of the rise below compared to how low it is in the pan in the pre-oven picture above.

Remove from oven and pan and cool on a wire rack before slicing. Here is the second loaf cooling.

Roasted Nacho Cauliflower

Roasted Nacho Cauliflower

http://www.healthstartsinthekitchen.com/2013/10/02/roasted-nacho-cauliflower/

 

Ingredients

• 1 Large Head of Cauliflower, broken/cut into flowerettes
• 2c Organic Raw Cashews or Sunflower Seeds (for Paleo/21DSD), soaked overnight in water
• 1-1/2 cup Red Pepper, chopped
• ½c Nutritional Yeast
• Juice from 1 Lemon
• 2T Organic Olive Oil
• 1t Garlic Powder
• 1t Cumin
• 1-1/2t Sea Salt
• 1T Coconut Aminos (buy HERE)
• Optional – Crushed Red Pepper, to taste

Instructions

1. Preheat oven to 400 degrees F
2. Line a baking sheet with unbleached parchment paper
3. In your blender, combine all ingredients except cauliflower, blend until smooth
4. Toss Cauliflower flowerettes with blended nacho sauce until well coated
5. Spread out on parchment lined baking sheet
6. Bake at 400 for 20-30 minutes, sometimes I’ll broil them for a few minutes at the end to get them nice and browned!

Raspberry Coconut Chia Pudding Pops

Raspberry Coconut Chia Pudding Pops
Skinnytaste.com
Servings: 4 • Size: 1 popsicle • Old Points: 1 pts • Points+: 2 pts
Calories: 74 • Fat: 5 g • Carb: 6.8 g • Fiber: 4.6 g • Protein: 1.8 g • Sugar: 0.6 g
Sodium: 27 mg 

Ingredients:

    • 1/2 cup lite coconut milk
    • 1/2 cup unsweetened almond milk 
    • 3/4 cup raspberries 
    • 2 tbsp chia seeds
    • 1 tbsp sweetened shredded coconut
    • 8 drops Nu-Naturals liquid stevia (or sugar/honey to taste)


Directions:

Combine all ingredients in a large container. Mix well and close container;refrigerate 4 hours so the chia expands.  

Pour into 4 popsicle molds and freeze overnight.

Makes 4 popsicles.

Coconut Cashew Cookies

Coconut Cashew Cookies (Vegan, Gluten-Free, Grain-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

Print recipe

www.thehealthyfamilyandhome.com

The Healthy Family and Home

Ingredients

• 1 1/2 cup organic raw cashews
• 1 cup organic shredded coconut
• 1/3 cup organic granulated sweetener
• 1/4 teaspoon organic vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon pink himalayan salt
• 1/4 cup organic coconut oil (melted/liquid)
• 2 tablespoons organic full fat coconut milk

Directions

Step 1

Add the cashews and coconut flakes in a food processor and pulse until they are coarse and crumbly. Add the sweetener, vanilla extract, pink himalayan salt and baking soda to the cashew/coconut mixture in the food processor and pulse again until everything is well combined. Add the coconut oil and coconut milk to the processor and pulse again until everything is well combined. Using a spoon, take a small amount of the cookie dough into the palms of your hand and roll gently into a ball shape. After you put them on the baking pan, gently press down the cookies slightly (they will flatten out more while they are baking). To prevent them from burning on the bottom, put the baking sheet with the cookie dough on top of another baking pan. Bake at 350 degrees for approximately 8 - 10 minutes, keeping an eye on them so they don't overcook/burn. Remove them from the oven and let them sit for 5 - 10 minutes or until they cool completely. DO NOT try to remove them while they are still warm, they will crumble and break apart. Once they are cool, move them to a cooling rack so they will get crisp. Enjoy!

Chipotle Black Bean and Quinoa Stew

Chipotle Black Bean and Quinoa Slow Cooker Stew (Vegan, Gluten-Free, Dairy-Free)

Print recipe

www.thehealthyfamilyandhome.com

The Healthy Family and Home

Ingredients

• 7 cups distilled or purified water
• 1lb organic black beans (dried)
• 3/4 cups organic quinoa (uncooked)
• 1 large organic diced tomatoes (28 ounce can)
• 3 cloves organic garlic (freshly crushed)
• 1 organic green bell pepper (diced)
• 1 organic red bell pepper (diced)
• 1/4 cup organic cilantro (chopped)
• 1 - 2 chipotle peppers (dried)
• 1 cinnamon stick (dried)
• 2 teaspoons organic chile powder
• 1 teaspoon organic coriander powder
• pink himalayan salt (to taste)

Directions

Step 1

Dice/chop the chipotle peppers, garlic, green bell pepper, red bell pepper and cilantro. Set aside. Fill the crock pot with the water, dried beans and uncooked quinoa. Add the diced veggies and seasonings. Cook on HIGH for about 4 hours, or on LOW for 6-8 hours, until the black beans are tender. Remove the chipotle peppers and cinnamon stick before serving. Adjust seasonings, if needed. Top with green onions, avocados, fresh squeezed lime juice, fresh cilantro. Enjoy!

Note