Stuffed Chard Leaves

Some of my family members made stuffed cabbage (Galumpkis) when I was a child. The process was arduous and, to be honest, I could not stand the taste. As I grew up, I found ways to make it more to my liking by using ground turkey rather than a mix of ground beef, lamb, and veal.

With this prior knowledge and the LARGE CHARD leaves growing in my raised bed garden, I decided to try a stuffed Chard Leaves dish. It was a success!
 

Ingredients:
1 Package of Lean Ground Turkey
1/2 Cup Ground Flax Seeds
1/2 Cup Rice (uncooked)
1/4 Cup Sage
1/4 Cup Parsley
1/4 Cup Diced Garlic
12 Large Chard Leaves…cut off stems and save for another recipe
Broth – Vegetable or Beef – Low Sodium is preferred

Sauce: (OPTIONAL)
1 TBSP Butter
2 TBSP Olive Oil
1/4 Cup Water
2-4 Cloves of Garlic (Diced)

Instructions:
• Preheat oven to 350
• Combine ground meat with flax seeds, rice, and herbs and spices.

• Rinse chard leaves
• Place a tablespoonful (or so depending on size of leaf) of mixture about an inch from the thin end of the leaf. Start rolling the leaf/meat mixture toward the thick end. Tuck edges as necessary. Place rolled leaf seam side down in a glass-baking dish. Continue till all meat is used.

• Add one cup of vegetable broth or beef broth to the baking dish and cover with non-stick aluminum foil. Bake 30-45 minutes depending on thickness of your chard rolls.
• Make optional sauce when you serve: In a pan on medium heat, cook garlic in olive oil for a few minutes – just until some of the pieces start to develop a golden color. Add butter and water. Turn down to low and continue to cook until some of the water evaporates. Use a serving spoon to ladle some liquid and garlic over the top of the stiffed chard leaves.

Serve:
Include a gluten free roll or a side of vegetables
Include a baked potato or sweet potato
Include a side of rice, quinoa, millet, or sorghum

Tofu Vegetable Burgers

In an effort to eat healthy and take care of my body, I am looking for ways to incorporate more plant-based protein into my diet. My diet includes some meat but I would not consider myself a carnivore. I call myself a balanced eater…some meals are vegan, some vegetarian, and some contain meat…but none contain Gluten. I experiment with recipes to make them Gluten Free but also look to see how tried-and-true meals can be modified to be vegetarian or vegan. Since a hamburger is an All-American favorite, people have been experimenting with Turkey Burgers, Veggie Burgers, and Tofu Burgers for years. I combined tofu and vegetables to create a tofu vegetable burger. The option to make this recipe different every time you make it had made it a “go-to” dish for me. The burgers never get old as I can change out the vegetables and/or flavor each time! The keys are FRESH ingredients and DRAINING the extra-firm tofu. Enjoy this YogaLean Recipe!

Ingredients:
1/2 Package extra firm tofu, drained (I use Non-GMO)
2 Cups of diced vegetables … steamed to el dente. I used carrots, onion, garlic, broccoli greens, and cauliflower greens.
2 Eggs
1 Cup Gluten Free Flour (I used Bob’s Red Mill 1-1 Gluten Free Baking Flour)Ian’s Gluten Free Original Panko Bread Crumbs (to coat outside of patty)
Oil to cook patty in pan
Flavoring – I used 1/4 cup Cajun Spice mix from McCormick.
*** There are endless variations…use the vegetable combination you prefer and the flavor profile you wish.***

Instructions:
• Start by draining tofu and placing in a kitchen towel between 2 plates.
• Rinse and dice vegetables into uniform size. Steam vegetables until el dente. Let cool then put vegetables in a VitaMix or blender and give a rough chop. Add tofu and chop again to begin to incorporate ingredients.
• Transfer burger starter from VitaMIx or blender to a mixing bowl. Add eggs, Gluten Free flour, and flavoring.
• Chill mixture for at least two hours (or make in the AM and refrigerate to cook in the PM or refrigerate overnight).
• Make burgers into the size patty you desire and coat in Ian’s Gluten Free Original Panko Bread Crumbs.
• Add oil to a pan and cook burgers. They should take about 5 minutes per side.

Serve:
On a bun with options of: greens, roasted bell pepper, Ketchup and Mustard, Cheese, hummus, or sriracha.

Amaranth Fritters with Carrot and Tarragon

I love to make amaranth fritters using Bob’s Red Mill Amaranth. The recipe on the Amaranth package got me hooked. I made a few changes to adapt this recipe to my Gluten Free Lifestyle. Today I added carrots and tarragon to change the flavor profile.

My REGULAR CHANGES to the original recipe linked above:
• 1 Cup Amaranth
• 1/3 Cup Diced Onion
• 2-4 Cloves Minced Garlic
• 1 1/2 Cups Vegetable Broth (low sodium if possible) Chicken Broth may be used if you are not trying for a vegetarian recipe as well. Water can be used as well.
• 1 Egg
• 1/2 Cup Gluten Free All Purpose Baking Flour
• 1/4 Cup Diced Basil
• Oil to fry – I like to use WALNUT or Olive

***To add CARROTS and Tarragon:
Substitute Tarragon for Basil
After amaranth has cooked, use a box grater and grate 2 cups of carrots. Add to the amaranth mixture. Let cool.

Instructions:
• Place amaranth, onion, garlic, and liquid in a saucepan. Bring to a simmer, cover and reduce heat to low. Stir from time-to-time. Let cook until all liquid is absorbed, about 40 minutes. Remove pan from the hot burner. *** see above for adding carrots and tarragon***
• Once amaranth has cooled, add egg, flour and chopped basil. Mix well.
• Heat oil over medium-high heat in a pan (use just enough oil to get an outer crust – about 4-5 tablespoons. Use a large tablespoon or serving spoon to portion out fritters. Add fritters to the pan. (Cook as if they are a meat patty) Let cook until browned on one side, about 5 minutes depending on thickness. Use a spatula to flatten out to ensure center is cooking. When ready, turn to cook on other side.

KEY: Remove fritters from pan and drain on paper towels. Serve or place in an airtight container and refrigerate.

Serve:
These can be a side dish or a main dish. Serve with a vegetable or salad. Smaller fritters can be made as appetizers and served with dipping sauces.

Gluten Free Canadian Bacon Quiche

I used my Gluten Free Quiche Recipe and made a few changes. The quiche was going to be a served for dinner with a desert of Pot du Creme...the recipe and pictures to come!

Base Ingredients:
4 eggs
2 cups milk (I use Almond Milk)
1 ½ cup shredded cheese (I used 1 cup of shredded cheddar blend and 1 cup of Italian blend)
2-3 cups vegetables (I used 1 green bell pepper, 1 yellow bell pepper, 1/4 a small onion)
1 cup Canadian Bacon diced into small cubes

Instructions:
Preheat the oven to 350 degrees
Cut the vegetables into small pieces with a knife or mandolin
Combine the eggs, milk, and vegetables in a pan
Spray a pie plate with oil and add bread crumbs (I used Ian's Gluten Free Panko Bread Crumbs)to line the bottom of the pie plate
Bake for 45 - 60 minutes … or until knife comes out clean.
Let cool for 10-15 minutes and serve.

HINT: Slide a knife around edge of pan to get the quiche to slide out without sticking!

Serve with a size salad, side of vegetables, or Gluten Free roll.

Personalized Pumpkin Bread

I have mentioned before that my mother taught me semi-homemade cooking before Food Network’s programming made it became a household concept. The pumpkin bread recipe below is semi-homemade. I take a store bought mix and add to it thus making it my own.

Pamela’s makes great Gluten Free products. In order to find recipes using Pamela’s Gluten Free Products, you need to visit pamelasproducts.com. There you can search by product, category, etc. I modified the Pumpkin Quick Bread Recipe.

I decided to double my recipe, it is the summer and I thought I’d prefer to heat the house once and have plenty of bread for a few weeks. The bread stores well on the refrigerator and freezes well.

My MODIFIED Recipe – see hyperlink above for the original recipe.

Dry Ingredients:
4 cups Pamela's Baking and Pancake Mix
1 1/2 tsp salt
2 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp nutmeg
1 cup nuts, chopped (I use walnuts or pecans)
1 cup chopped dates (raisins work well also)
1 cup ground flax seed meal

Wet Ingredients:
4 eggs (room temperature if you have time to make that happen)
1/2 cup brown sugar (in the recipe)
*1/4 cup brown sugar to sprinkle on top (option add ¼ cup oats and butter and make a crumble topping for the top * see below)
3 tsp vanilla
2 cup pumpkin, grated zucchini or very ripe bananas
1/2 cup melted butter

Pamela’s Directions MODIFIED:
In a medium sized bowl, mix together dry ingredients. Add wet ingredients, 1 at a time (in the order listed above) to incorporate before adding next wet ingredient.

This recipe is for TWO loaf pans…Spray or grease loaf pans well, pour in the batter and spread evenly in pan. Add Crumble Top (see below).

Bake approximately 45 minutes, the sides will be just starting to pull away from the pan (toothpick or knife will be completely clean). Allow to rest in the pan for 10 minutes before removing to a wire rack to cool.

Crumble Top Option:
• After you have put the batter in a pan, you may sprinkle ¼ cup brown sugar on top to create a glaze or use a fork to combine ¼ cup brown sugar, ¼ cup oats, and ¼ cup cold butter and sprinkle the crumble mixture on top of the batter.
• As the loaf cooks, you will want to use a knife or toothpick to check to see if it is done…start with 10 minutes left in the baking time as each oven has its own quirks. After checking, cover with non-stick aluminum foil so the loaf cooks evenly and the top does not burn.
• Continue checking to see if it is done, every 5 – 10 minutes. It is important to open the oven as little as possible, without burning the bread!

A Versatile Bread:
I love this bread in the morning for breakfast (with fruit and hard-boiled eggs or Greek Yogurt) or as a dessert with a bit of chia seed jam on top! Add nut butter on top and it is a high protein snack to refuel after a workout.

Beets and Balsamic on a Bed of Quinoa

I have mentioned numerous times on the blog that I use as much of a vegetable as I can. The farmers at the farmer’s market have given me tips as to how they enjoy portions of the vegetable that I was accustomed to throwing away when I purchased vegetables from a conventional grocery store. I have come to appreciate the unique flavors of the stems, flowers, and leaves of many vegetables. Each has its own flavor and texture.

Beet greens can taste bitter to some people. They are a great extra in a salad as they add an additional flavor profile as well as nutrition to a house or mixed greens salad. Beet stems are great in a stir-fry, soup, or on their own.

This is a simple recipe that can be made with beet stems, broccoli stems, or chard stems (or all three).

Ingredients:
2-3 Cups Beet Stems washed and trimmed into 1/2 inch pieces
1/2 Yellow onion diced evenly
1/2 Cup Vegetable Broth (low sodium)
1/4 Cup Balsamic Vinegar

Instructions:
• Place all of the items in a pan on high heat.
• When the liquid begins to boil, turn the heat down to low/simmer and cover the pan.
• Check from time to time to make sure the liquid is not absorbed and the balsamic is beginning to caramelize.
• Test to see if the vegetables are to your preferable texture. Add 1/4 cup of water more (at a time) until vegetables cook to your preferred tenderness.
• When done, let rest in the covered pan for a few minutes.

Serve: alone, with nuts, or serve on a bed of quinoa, rice, or other grain.

Banana Granola Cookies

I enjoy making cookies that are “sneaky” healthy and can change each time they are made. This recipe is a tried and true favorite that can be modified with one or two ingredients switched each time that no one will ever tire of the treat!

I cut the sugar in the original recipe by adding Gluten Free Granola which is high in sugar. If you decide to use rolled oats, you may wish to increase the sugar to 1/2 Cup. I always use as little refined sugar as possible, I increase the spices to make up for reducing the sugar. Remember the riper the banana the sweeter it is. A very ripe banana will not need much sugar added to the recipe!

Ingredients:
• 1 1/2 Cups Flour (I use Bob’s Red Mill Gluten Free Flours…1/2 cup each: Oat, Coconut, and 1-1 Baking Flour)
• 1/2 TSP Baking Soda
• 1 TSP Salt
• 1 TSP Cinnamon
• 1/2 TSP Nutmeg
• 3/4 Cup Room Temperature Butter or Coconut Butter
• 1/4 Cup Sugar
• 1/2 Cup Flax Seed Meal
• 1 Cup Mashed Bananas (Use the ripest bananas as you can)
• 1 3/4 Cups Gluten Free Granola (You can use rolled oats if you do not have granola on hand)
• 1 Egg


OPTIONAL:
1/2 Cup Raisins (or other dried fruit diced into small pieces)
1/2 Cup Diced Pecans or Walnuts
2 TBSP Gluten Free Protein Powder

Instructions:
• Preheat oven to 400 Degrees
• Combine dry ingredients in a stand up mixture.
• Add wet ingredients.
• Mix just enough to combine
• Use a spoon and your hands to form cookies the size you desire. I like to make a medium sized cookie.
• Place on a cookie sheet and bake for 15 minutes.

Serve:
Warm or at room temperature
This can be a desert or a snack with a nut butter or a handful of nuts and dried fruit

Tofu Towers

I was looking for a YogaLean meal to refuel after a long walk and an invigorating yoga practice. I decided to go with a high protein and vegetable option that I could prepare in little to no time.

Ingredients:
• 1/2 a block of Extra Firm tofu per person
• Paprika
• Toasted Sesame Seed Oil
• 4 “Greens” per person (I used Green Chard but Broccoli Greens, Collard Greens, Beet Greens, or Kale could be substituted)
• 1 Bell Pepper per person (I went with orange as a color contrast to the greens, you could use yellow, or red)
• Hummus
• Toasted Gluten Free Bread as an option to form the top and bottom layer of the tower.

Instructions:
• If you do not have any tofu drained, begin by draining the tofu and placing it in a towel between two plates. Perhaps put a can on top for weight to speed the process. This will ensure you get a firm texture for the Tofu Tower layers. The tofu being firm is key; the tofu is the backbone of this dish.
• While the tofu is draining cut the peppers lengthwise to get long and flat pieces to fit into the sandwich. Each pepper can have up to 4 potential pieces (depends on regularity of shape). Shave the pieces that are not long and flat for use in another dish. Place the flat pieces on a piece of non-stick aluminum foil and bake at 350 or broil and check frequently, do what you have time for.
• When the tofu is drained, cut the block in half lengthwise. Then make thin slices for the towers (3 slices per tower). Portion 2 towers per person eating.
• Sprinkle paprika on the tofu slices and put them in a pan with a few tablespoons of toasted sesame oil.
• Sautee tofu, turning it from time to time so it forms a crust on the two “faces”.
• When the tofu is done, place it on a plate lined with a paper towel to remove excess oil.
• While the tofu cooks, cut the greens. You wish to remove the greens from the more solid stem and center vein. Save those pieces for a stir-fry or pasta. After the tofu is done, add the greens and a few tablespoons of water. Turn off the burner, cover, and steam for 1-3 minutes.
• Uncover and begin to assemble tower.

Tower Assembly:
LAYER 1: Tofu slice on bottom and add hummus to cover
LAYER 2: Slice of Roasted Pepper
LAYER 3: Tofu slice and add hummus to cover
LAYER 4: 2 Green Leaves
LAYER 5: Tofu Slice

OPTION:
• Place a toothpick in center to keep tofu tower in place OR toast Gluten Free bread and use a slice of gluten free bread on top and bottom and with the middle tofu layer.
• If someone has a large appetite a simple salad, side dish, or Gluten Free Crackers can be served along with the towers.

Banana Bites

Making homemade bite sized treats is a great way to make sure that you have a healthy snack. I modified my Oatmeal Bars Recipe to make mini-muffins.

BASE RECIPE:
3 ripe bananas
2 cups oats (dry)
½ cup Once Again Lightly Toasted Creamy Almond Butter
½ cup coconut butter
½ cup diced dried apple or dates
1 tsp almond extract or coconut extract (pick the flavor you wish to feature)

Instructions:
• Heat oven 350
Spray a small muffin tin (I used coconut oil since I used coconut butter in the recipe)
• Combine ingredients
• Add to the muffin tin – fill each cup the same size so they cook evenly
• Cook for 15- 20 minutes (Check to see if it is done cooking by inserting a toothpick at 10, 15, and 20 minutes into the largest bite as each oven runs a bit differently.)

Serve:
Have available as a snack or serve a few with Greek Yogurt and Fruit as part of a balanced breakfast.

Quinoa Stir-Fry … Endless Possibilities

After a long day of work and an enjoyable yoga class after work, one needs to find a simple and healthy way to recharge. If you cook quinoa on the weekends and keep some on hand during the week, you can create a warm and satisfying meal within 15 -20 minutes. If you need to cook the quinoa, it may take you 30 minutes to prepare the meal.

Ingredients:
• 1 cup of cooked quinoa per person being served
• 3 cups of uncooked vegetables cut into uniform sizes per person being served
• Low sodium vegetable broth (can use unsalted chicken broth as well if you are not looking for a vegetarian meal)
• Unsalted butter
• Vegetables: Include 3-6 cloves of garlic depending on size and 1/2 an onion as your base…then add vegetables you have on hand…I suggest combining vibrant colors so your meal not only looks good and tastes good but also has a variety of nutrients.
• I used 2 Red Bell Peppers and 10 Large Broccoli Green Leaves

Instructions:
• Dice the onion and garlic. Add to a pan with 2 TBSP unsalted butter and sautee until translucent.
• Rinse and dice red pepper and broccoli greens into uniform sizes. Add to the pan with 1 cup of unsalted vegetable broth. Cover the pan and cook on medium heat.
• Stir from time to time. If the broccoli stalks are not to your liking after the broth is nearly dissolved, add 1/2 cup at a time to get to desired tenderness.
• When vegetables are done to your liking and a small amount of liquid remains in the pan, add in 1 cup of precooked quinoa to the pan and stir to incorporate.
• Serve as is or top with chicken breast. (Chicken breast - or other protein - could also be incorporated into the pan when the quinoa is added.)

Sunflower Seed and Pecan Butter

Once Again Sunflower Seed Butter is becoming a staple in my home. I had people over for brunch and decided to serve banana bread (gluten free of course) and wanted some options for toppings for the bread. I offered plain butter (unsalted), Sunflower Seed Butter, and a combination of the two. This recipe came from that marriage. This recipe is simple and provides a sweet and earthy flavor profile.

Ingredients:
1/2 Cup Once Again Sunflower Seed Butter (unsalted and unsweetened)
2 TBSP Unsalted Butter (room temperature)
1/4 Cup Pecans Diced
1 Pecans (in a bowl for garnish)

Instructions:
• In a small saucepan on LOW heat toast the diced pecans. Stir the pecans in the pan so they toast evenly and do not burn. Add the unsalted butter so it melts and coats the pecans.
• Turn off the heat and add the sunflower seed butter. Combine and transfer to a serving dish. What is not used right away can be refrigerated in a covered container.
• OPTION: THIS can be done w/o using the stove! Use a fork to combine the ingredients in a small mixing bowl. The pecans will not have a sweet toasted flavor.

Serve:
• Use as a spread for banana bread or other homemade bread. Garnish with whole pecans to enhance the diced pecans added to the spread.
• Use 2 TBSP in your oatmeal.

Quinoa Stuffed Pepper with Stir-Fry Vegetables and Fried Tofu

Eating healthy and incorporating movement into my day is a priority for me. This YogaLean recipe contains lean protein, a variety of colorful vegetables, and creamy coconut milk. Presenting the meal IN a vegetable is a great way to include more vegetables in your diet. Using quinoa rather than rice lowers the Glycemic Load of the meal and increases the fiber content.

Base Ingredients:
1 Pepper for each person being served
1 package of FIRM TOFU per two people being served
2 cups of vegetables (cut a similar size) for each person being served
1 Can of Coconut Milk (I used Thai Kitchen LITE)
1 TSP Red Curry Paste (I used Thai Kitchen)
2 TBSP Toasted Sesame Oil

Instructions:
1. Open and drain the tofu (ideally do this in the morning or the night before). Place between a clean kitchen towel between two plates. Dry tofu cooks evenly and has a chewy rather than soggy texture.
2. Preheat the oven to 350. Hollow out the peppers by cutting the top off horizontally. Remove the seeds and stem. Dice the top of the pepper that was around the stem and add to the stir-fry. (HINT: When shopping look for peppers that have a relatively stable base and are as regularly shaped as possible). Place the peppers on non-stick aluminum foil in the oven for about 20 minutes…while the rest of the food cooks! The peppers are done when they start to develop wrinkles and are soft to the touch.
3. Start the quinoa if you do not have any left over. You can follow the package directions and use 2 cups of water OR, to add more flavor, substitute 1 or 2 cups of low sodium vegetable broth for the water.
4. Gather your vegetables, wash them, and cut them into even sizes. I always use garlic and onion then deviate from there. Today I used cauliflower greens and the extra red pepper. Add the vegetables, coconut milk, and red curry paste to a pan. Turn the burner on to medium heat and cover. Stir periodically. It will be done when the vegetables are tender, el dente if you prefer, and most of the liquid is evaporated.
5. Now, uncover the block of tofu, cut into even sizes. Add to a pan with sesame oil. Add pepper if you wish a bit more spice. Sautee on medium heat and turn the tofu from time to time so each side browns and develops a crunchy outer shell.

Cook time from start to finish is 30-45 minutes.

Serve:
• Center the pepper on a plate. Fill 3/4 full with quinoa and spoon vegetables and coconut mixture over pepper so it spills out and creates a circle around pepper.
• Add the tofu wedges around the vegetables.

Ginger Apricot Stir Fry

A stir-fry is a quick meal to make. The key to making it an even faster dish is in the preparation. The smaller and more uniform the items being cooked are made, the shorter the cook time.

Substitutions:
• This stir-fry uses chicken but TOFU, shrimp, lean strips of beef or pork, sausage, or nuts can be substituted for the chicken.
• This recipe uses QUINOA but rice, millet, sorghum, or Thai rice noodles can be substituted.
• You can substitute diced pineapple or use a mixture of dried apricot and pineapple

Base Ingredients:
4 inches of GINGER ROOT
1 cup diced DRIED APRICOTS
1 cup diced sweet onion
1 cup diced chicken breast (even size cubes or strips)
2 cups cooked quinoa
1 TBSP olive oil
1 cup Vegetable or Chicken Broth (low sodium)

Instructions:
• If you do not have quinoa prepared, prepare quinoa according to the package instructions. Start this step first if needed. For the liquid, I suggest low sodium vegetable or chicken broth)
• Peel the ginger root and slice into small strips
• Dice the apricot, onion, and chicken into even sizes (the smaller the sizes, the faster it cooks)
• Sautee the onion and chicken in a pa until the onion is translucent. .
• Add broth, ginger root, and apricots. Cook on medium heat.
• When the broth is almost gone, add the quinoa and stir to incorporate.
• Serve … garnish with sesame seeds. Add a side salad or a vegetable such as roasted peas and asparagus.

Protein Pancakes with Plum Chia Preserves

I love real simple food. Recipes that are easy to make and contain ingredients that can easily be pronounced are ones I tend to cook time after time.

My protein pancakes is a recipe that I make 2 to 3 times a week. I make a few changes each time I make them to keep the recipe fresh and to continue to find subtle nuances to perfect the dish. This recipe serves 1 person. It can be multiplied if cooking for more people. I prefer the pancakes fresh but they do reheat very well.

These protein pancakes were made using the following ingredients:
2 LARGE RIPE bananas
2 Eggs
¼ TSP Baking Powder
1 TSP Cinnamon
¼ cup Ground Flaxseed Meal (I used Bob’s Red Mill)
2 TBSP Gluten Free Protein Powder
Walnut Oil - or Oil of your choice (for the pan)

Instructions:
1. Whisk together the eggs, cinnamon, and baking powder
2. Add the bananas and mash with a fork to incorporate
3. Warm a pan to medium high heat with 2 TBSP Oil
4. Add a soup ladle full of batter to the pan…3 fit in my pan
5. Flip when bubbles form in the center (about 3 minutes on each side)
6. Use spatula to flatten when you flip so center is cooked evenly
7. Serve and enjoy!

Toppings:
I made Plum Chia Preserves … a variation of my Berry Chia Jam.
OR add a combination of nuts, powdered sugar, and/or dried fruit if you wish along with honey.

Plum Chia Preserves

Spring is a GREAT time to get fresh stone fruit. I used FRESH home-grown plums and made a variation on my Berry Chia Jam.

Ingredients:
2 Cups of Plums (rinsed and cut away from the stone pit)
¼ Cup Organic Chia Seeds (I used Mamma Chia)
Honey (to taste)

Instructions:
1. Wash and cut the plums from their pits
2. Add to a small saucepan and cook on low (covered)
3. Stir every 5 minutes
4. Should be done after 15 minutes if the peaches are fresh picked, it will take a bit longer (30 minutes at the most) if you are using plums from the store
5. Taste to determine flavor of the batch of fruit. Add honey 1 TBSP at a time if you wish to sweeten.
6. Add ¼ cup of Organic Chia Seeds. Stir. Let it rest for 15 minutes or overnight.

HINT: I like to make this in the evening and let the chia seeds absorb the fruit/juice overnight.
HINT: When you taste the preserves you will know whether the skin of the fruit is tender enough to keep the fruit as is or whether you should blend before adding the chia seeds. Fresh picked fruit tends to have softer skin than fruit that is in commercial grocery stores.

Serving Suggestions:
• This can be eaten alone as a breakfast. For some crunch, sprinkle some granola on top.
• Use as a fruit preserve to make peanut butter + plum preserve sandwich.
• Use to flavor plain yogurt for breakfast or add to frozen yogurt/ice cream as a dessert.
• Use to top pancakes, waffles, french toast, and crepes.

Broccoli Greens with Bacon

I am not one of those people whose mantra is “everything is better with bacon”. I do enjoy Turkey Bacon from time-to-time, but do not actively seek out ways to incorporate bacon into my diet. After a handful of people telling me that greens (broccoli, collard, beet) are good when sautéed with bacon and some vegetable broth, I decided to try. I made a small portion to see about what these people have been raving. The dish was enjoyable! I was disappointed I made such a small quantity. I have made this dish several times since.

Base Ingredients and Options:
2 cups of Broccoli (substitute collard or beet) Greens diced thin
2 slices of Bacon (I used TURKEY bacon) sliced into small strips
2 cups Vegetable Broth (low sodium). Substitute Chicken Broth to enhance Turkey Bacon flavor or Beef to enhance Bacon flavor. Low sodium is suggested for all broth.

Additional Options:
Dice a cup of onion and 2-4 cloves of garlic
DOUBLE the Bacon if you wish to make this a MAIN dish. Serve with a wedge of bread or roasted/mashed potatoes.

Instructions:
Add ingredients to pan and cook on low heat. Cover and stir from time to time to monitor liquid level. Add more liquid if greens are not tender when first two cups are absorbed.

Preparation Time: 5 Minutes
Cook Time: 10-15 minutes
Clean Up: 5 minutes (pan, cutting board, colander, and measuring cup)

Taste of Summer Ravioli

Long before there was a show on Food Network called Semi-Homemade, I watched my mother prepare Semi-Homemade dishes for our family. My mother worked full time and raised two children. She could have used a 25th hour in the day but was not granted one. We always ate healthy foods and rarely ate out. She taught me tricks to make healthy choices in the grocery store and to enhance the packaged goods one buys with fresh ingredients.

As I became an adult and Semi-Homemade became a popular show on Food Network, my mother and I shared an affinity for the recipes as they reminded us of what we have been doing for years.

I need to be GLUTEN FREE and have had to eliminate many packaged/processed foods from my diet. I make more foods from scratch but still hold true to the mantra taught to me by my mother, always enhance packaged foods with fresh ingredients.

When I do use packaged foods I try to make the healthiest choice I can. Often this choice is made due to time constraints. I ALWAYS make time to eat healthy and exercise. I sacrifice sleep to ensure I eat well and an active.

The star of this dish is Three Bridges Gluten Free Butternut Squash Ravioli. One package is good for TWO people. If you are making a single serving, cook half of the raviolis and place the rest in an airtight container in the refrigerator for next time. I suggest using them within the week after you open the original package.

The delight with recipes like this, you can make them different each time you cook. Just add the vegetables that are in season and you have on hand.
Potential Variations Include:
Add Protein: Grilled Chicken Breast, Gluten Free Sausage, Homemade Meatballs, Tofu (Pan Fried or Baked)
Add Vegetables: Asparagus and Leeks, Zucchini and Yellow Squash, Tri-Color Peppers, Caramelized onions and Garlic, or Tomatoes

Ingredients:
1 Ear of Corn…cut corn off one cob … yields about 1 cup
1 Red/Yellow/Orange Bell Pepper
1 Medium Red Onion
2 TBSP olive Oil
1 Cup Vegetable Broth (low sodium if possible)
1 TBSP Butter (unsalted)

Options for Garnishes when Serving:
Cracked Pepper, Shredded Parmesan Cheese, or Basil

Instructions:
1. Prepare the vegetables:
• Dice the pepper and onion into even sized pieces. You can use a mandolin for small,
even slices. Set to the side.
• Cut the corn off the cob (can use frozen corn … fresh will not end up “soggy”).
• Sautee the corn with ½ TBSP unsalted butter in a pan. Stir from time to time. When the
corn starts to turn golden, add the diced pepper, onion, and vegetable broth. Cook
until MOST of the liquid evaporates. Turn the heat off.
2. Cook the Ravioli:
• Bring water to a rolling boil. Add the ravioli and cook 2-3 minutes SHY of the package
instructions.
• Before draining, transfer ½ a soup ladle’s worth of pasta water to the pan with the
vegetables.
• Use a slotted spoon to carefully remove each ravioli and place in the pan with the
vegetables.
3. Finish cooking the dish on medium heat until the liquid is absorbed.
4. Serve or store in an airtight container and enjoy later (perhaps lunch at work).

A Cook's Chia Choice: Peach Pudding or Peach Jam

When fruit starts to ripen faster than you can eat it, it is time to get resourceful. Fresh, organic fruit should not be wasted. You can freeze the fruit, can the fruit, bake with the fruit, or make jam with the fruit.

INSTRUCTIONS:
1. Start by washing the fruit and cutting it to remove the pit. I diced the fruit and placed it in a saucepan and covered it.
2. I added 2 TBSP water to the saucepan and turned it on to low.
3. For this batch I had about 2 cups of diced fruit, I cooked it on low for about 30 minutes. I stirred it from time to time.
4. Once the fruit has cooked down, you can mash it with a potato masher, leave chunky, or put in a blender.

STOP HERE if you wish to make PEACH CHIA PUDDING. Let it rest for about 30 minutes for the chia to absorb the liquid in the peaches. Enjoy the pudding ... sprinkle with granola or diced nuts. This is a great breakfast, snack., or dessert!


5. Taste the fruit to determine the flavor. You can add honey 1 TBSP at a time to achieve the desired sweetness for you. Oftentimes the fruit is ripe enough it does not need to be enhanced!
6. Add 2 TBSP Mamma Chia White Chia Seeds per cup of fruit and stir to incorporate.
7. Let rest for about 30 minutes.

Serve warm or refrigerate in an airtight container.

SUGGESTIONS for the PEACH CHIA JAM:
Use as a syrup on pancakes, French toast, or waffles.
Use to sweeten and add fruit to plain yogurt or plain Greek yogurt.
Enjoy as a dessert.
Use with peanut butter in peanut butter and jelly sandwiches.

(Pea)Nutty Chewy Granola Bars

I decided to make homemade granola bars the same way I made Rice Krispie Treats as a young adult. Since I periodically added peanut butter to the marshmallows when I made Rice Krispie Treats, I figured why not make granola bars in the same fashion. Nutty Chewy Granola Bars emerged from this inspiration. For this recipe I used OnceAgain Creamy Peanut Butter and Creamy Almond Butter.

BASE INGREDIENTS:
4 Cups of Uncooked Oats
2 Cups of Peanut (or other NUT butter) Butter
1 Cup Honey
1/2 Cup Ground Flax Seeds
OPTIONAL:
1/2 Cup Diced Dried Fruit (I try to use unsweetend and unsulfered)
1/2 Cup Chopped Nuts (have nuts correspond with the nut butter used)
2 Scoops Gluten Free Protein Powder
1/2 Cup Sunflower Seeds

Instructions:
1. Prepare a glass baking dish 13x11, 9x11, or the size that works best for you by spraying it with Coconut Oil or Olive Oil.
2. Melt the nut butter in a large saucepan. Stir the entire time so it does not burn. Remove from heat. Add the remaining ingredients. Stir to combine.
3. Transfer chewy mixture to the baking dish. Spray the back of a spatula with Coconut Oil and use the back of the spatula to press the granola mixture into a solid form in the pan.
4. After it cools, cut into bars the size of your liking.

HINT: If you wish to use them as a snack when you travel, make them with ALMOND or CASHEW butter as you may encounter fellow passengers on a plane or train that have a peanut allergy.

HINT: For a flavorful variation, use 2 different nut butters…1 cup of each.

Using Almond Butter and Dried Cheeries:

Take to work or school or on a trip. Carry in a small plastic container and enjoy while on the go! You can always enjoy for breakfast with a smoothie or piece of fruit!