Stuffed Peppers Holiday Style

Stuffed peppers are a meal that can be made with little preparation and clean-up and 45 minutes to an hour in the over. Serve with a salad, wedge of gluten free bread, or size of roasted vegetables and potatoes.

When you use both red and green bell peppers the make ahead meal turns into a beautifully festive meal.

Base Ingredients:

1. 1/2 pound ground meat
2. 1 cup rice
3. 1 cup gluten free tomato soup (+ more for garnish at serving time)
4. Salt and Pepper to taste
5. Pinch of pepitas for garnish at serving
6. 3 bell peppers (fits well into a baking dish)

Instructions:

1. In a mixing bowl combine meat, rice, soup, and salt and pepper to taste
2. Carefully slice the top off the peppers, remove stem, and remove seeds
3. Stuff the peppers
4. Top peppers with portion you cut off - with stem removed
5. Place in a foil lined baking dish and cook at 350 for 45 minutes to an hour (depending on size of peppers and temperature of your oven)

Variation: 
To make vegetarian ... replace meat and rice with a quinoa/millet/sorghum mix and diced potatoes/sweet potatoes

To Serve:
Slice in half lengthwise and top with additional tomato soup and pepitas

Pesto Pizza...Holiday Style

During the holidays I look to add traditional flavors and colors to a meal to add a festive flair to the day!

Making a pizza from a frozen crust is a time saving meal as it takes little time to prepare and can be customized to fit the flavor profile you are interested in at the moment.

I like to use Udi's Gluten Free Pizza Crust or Smartflour Gluten Free Pizza Crusts when I make a pizza from scratch.

While you preheat the oven you can prep the pizza toppings. The meal can be on the table in 30 minutes or less. You can add a cup/bowl of soup or a salad to accompany your pizza if you wish.

Pizza Pictured Here:

• Homemade pesto sauce (enough to coat crust)
• 2 minced cloves of garlic
• 1/2 cup diced Vidalia onions
• 1/2 large red bell pepper (or 1 small/medium size) - roasted and sliced lengthwise
• 12 thin asparagus spears (or 6 thick spears) - roasted and diced
• 1/2 to 3/4 cup of graded Parmesan Cheese (enough to cover toppings) 

Instructions:

• Spread pesto on crust
• Layer toppings in a creative and eye pleasing pattern
• Cover with cheese
• Cook according to crust instructions

NOTE: I used roasted vegetables that had been prepared earlier as I like the nutty flavor that comes from the roasting. You can use raw vegetables if you wish.

Gluten Free Holiday French Toast

French toast is great for breakfast or a snack. During the holidays when many of us are pressed for time, I find a breakfast that can double as a snack or dinner (quiche or french toast) is always good to prepare in volume.

Base Ingredients:

1. Gluten Free Bread (can be regular bread if your household is not gluten free) - I used Udi's Cinnamon Raisin.
2. Eggs and milk (I always use Almond Milk)
3. Butter (to coast the pan)

Instructions:

• Combine 2 eggs and 1/3 cup milk for every 4 pieces of break you wish to prepare. 
• Poke a fork into the pieces of bread you wish to use to "open pores" so the egg mixture will permeate the bread...turn bread to evenly coat...let bread soak for 10 minutes on both sides.
• Excess egg can be prepared as a small "side dish" of scrambled eggs.
• Melt 1 TBSP butter (I use no-salt) in a pan and place bread slices flat on pan (2-4 depending on size of pan). Cook on medium. Use a spatula to rotate after 3-5 minutes on each side. 
• The slices you do not eat right away can be stored in an airtight container in the refrigerator for a week.

Beyond Breakfast ... Ideas for Left Overs:

• Post work-out snack/after school snack
• Dinner sandwich with Canadian Bacon and a side salad or side of vegetables

French Toast can be eaten plain... warm or cold...as a sit down meal or on-the-go!

Pictured is French Toast (plain) with a side of holiday color fruit...KIWI and RASPBERRY.

Pictured is French Toast with Maraschino Cherry Chia Jam and Greek Yogurt/Raspberry topping.

Maraschino Cherry Chia Pudding

Versatile recipes are important to have in one's repertoire. I love this recipe as it can be a healthy breakfast, snack, or a dessert with just a simple ingredient swap. Enjoy holiday flavors, festive colors, and a quick prep dish this holiday season!

Base Breakfast Recipe:
1 Cup Almond Milk (Regular or Reduced Sugar)
1/2 Cup Maraschino Cherries + Juice (Cherry Man is my gluten free choice)
1 RIPE banana
1/4 Cup Chia Seeds (organic is preferred)

Instructions:
Mash the banana
Add the almond milk and cherries and stir till combined
Add the chia seeds and stir
Chill in the refrigerator for 30-60 minutes or until desired consistency (add more liquid or if you wish a "thinner" consistency)

To convert to a mid-day snack...serve 1 cup with a 1/2 cup of walnut pieces or slivered almonds and 1-2 tbsp shredded coconut (low sugar or sugar free)

To convert to a dessert...Use VANILLA Almond Milk or add 2 TBSP vanilla flavoring to the Base Breakfast Recipe.

Pumpkin Spice Holiday Cake

I am a fan of Pamela's Products and purchased Spice Cake Mix and customized it to fit my family's needs. Customizing the package ingredients allowed me to make the cake my own.

• I added 1 cup of pumpkin instead of the 1 cup of milk
• I substituted "3 flax seed eggs" for the eggs (RATIO:1 TBSP ground flax seeds to 3 TBSP water ... mix...let rest till a gel like consistency forms)
• I added 1/2 cup gluten free oats

I cooked in a 350 degree oven in an 8x10 baking pan for 55 minutes (or until toothpick inserted in center comes out clear).

Once cool...I made cream cheese frosting by combining the following on a bowl with an immersion blender:

• 1 package of low fat cream cheese (room temperature)
• 1 TBSP vanilla extract
• 3 cups powdered sugar
• 1/4 cup butter (room temperature) 

 
To serve: Garnish with fresh berries and nuts or dried fruits and nuts. I chose dried cranberries and walnuts to stick with the holiday theme

OPTION: OMIT the frosting and serve warm with a little butter or jam and fruit/nuts