Gwen's V-8 Juice: (I should probably rename it to Gwen's V-13 Juice)

Find lots of juicing and health knowledge on Gwen's Facebook Page: https://www.facebook.com/groups/1478950582317120/

1 (and a half) English Cucumbers
2 Tomatoes
2 small beets or 1 large
4 Stalks Celery
2 Orange Sweet Peppers
1/2 bunch Parsley, 1/2 bunch Green Leaf Lettuce, 1/2 bunch Spinach
15 Carrots (approx.)
1 clove Garlic, 1/2 a Jalepeno 

(Leslie added ginger because ginger makes everything wonderful!)

The one thing I didn't have, and I really did miss having it in the juice, was 1-2 Limes. They really "make" this juice... I was, unfortunately out. Also, 1/2 a bunch of Cilantro is wonderful, if you have it on hand.

From Gwen Adams (akd Wendy Moxley), my health inspiration!

Portobello stuffed with sausage, tomato and basil - SCRUMPTIOUS!

from: http://ohsnapletseat.com/2013/08/26/tomato-basil-sausage-stuffed-portobello-mushrooms/

Paleo Stuffed Portobello Mushroom with Tomato, Basil, and Sausage

26AUG

I love the taste of tomato and basil together, so I thought they would go perfectly well in a Sausage Stuffed Portobello Mushroom!  What’s awesome is this is first time, I used the basil I planted in my backyard garden (thanks to my brother who gave me the seeds and what not) for a recipe!  I hope you enjoy this paleo stuffed portobello mushroom recipe :)

Tomato Basil Sausage Stuffed Portobello Mushroom

Yield: 2

Ingredients:

• 2 large portobello mushroom caps
• 1/2 lb of sausage
• 1 clove garlic, chopped
• 1/2 cup of fresh basil
• 1 medium tomato
• Olive oil
• Salt and pepper to taste

My Basil from my Garden!

Instructions

1.  Remove the stems from the portobello mushroom.  You can either throw these away or chop them up and use them as part of the stuffing.

2.  Cook your sausage with chopped garlic and also the chopped mushroom stem if you decided to go that route.  Once done, put aside.

3.  Preheat your oven at 400°F.

4.  Chop up your tomatoes and basil.

5.  Mix your sausage with the tomato basil in a large bowl.

6.  Rub each portobello mushroom with olive oil.

7.  Scoop your tomato basil sausage mixture in to each of the caps.  Try to cram it all in there, but if it doesn’t work you can still cook it on the side.

8.  Place on baking pan and bake for 15-20 minutes.

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!