Gutsy + Chia = Satisfying Snack Dip

I was lucky enough to find some great organic strawberries at the store and decided I needed to buy them. I had some as a snack, I added some to yogurt, and I used some in a dip. My canvas was a strawberry, I found out how well the fruit can multi-task!

To create the dip, I added one pouch of Energy Fruits Gutzy Apple, Strawberry, Kiwi, and Kale to a glass pyrex container. I added 1 TBSP of organic chia seeds and 2 diced strawberries to the Gutzy. I stirred and let rest in the refrigerator overnight.

The next day I cut 6-8 large strawberries into slices and baked them in an over preheated to 350. The strawberries do not lose their shape, but they do dry out a bit.

To serve, add the sliced strawberries to the plate as well as the dip. Use the strawberries to "scoop" up the dip. You can also use toasted gluten free bread or rice cakes as well.

NOTE: You can increase the chia seeds to create a dip of a thicker consistency. I would add 2 TBSP next time for fruit dipping. If I was just using bread or rice cakes, 1 works well.

Shrimp and Spinach Pizza

The blank canvas I used today was a gluten free pizza crust by Udi's (on sale right now on the gluten free mall - link on side of blog).  I had a small portions of assorted vegetables that I thought would make a perfect pizza or pasta. The crunch of the pizza crust enticed me to make a pizza!

For this pizza I used:

• 1 cup of diced sweet onion, garlic, and leek
• 2 cups of rinsed and diced fresh spinach
• 6 frozen pre-cooked medium shrimp 
• olive oil
• gluten free pizza crust
• 1 cup of cheese
• crushed red pepper

Instructions:

• Preheat the oven to 350 and remove frozen pizza crust from the freezer
• Prior to assembling my pizza, I sauteed the sweet onion, garlic, and leek in a pan with 2 tbsp olive oil
• After 5 minutes add the frozen shrimp and continue to sautee till defrosted
• Remove the shrimp from the pan and remove tails. I diced the shrimp but they can be left intact. Cook's Choice!
• Add the spinach to the pan with the shrimp
• Cook until spinach begins to melt

Assemble the Pizza:

• Place the crust on a pizza tray and brush (or spray) a small amount of olive oil on the crust
• Sprinkle crushed red pepper flakes if you wish some heat ... more if you want more heat
• Spoon the shrimp and vegetable mixture on the crust and try to spread evenly
• Add 1 cup of cheese (evenly)
• Bake for 10 - 12 minutes  until the cheese melts and the edges of the crust appear to tan/brown 
• Remove from heat and let rest 5 minutes before cutting and serving

Asparagus Sandwich

The blank canvas I was working with today was BFree Brown Seeded Sandwich Loaf. I love the longer slices as the provide more flexibility for sandwich making. Today I made a sandwich with hummus and asparagus.

Ingredients:

• 2 Slices of BFree Brown Seeded Sandwich Bread - TOASTED (Available at the Gluten Free Mall link on blog homepage)
• Gluten Free Hummus to spread on the bread 
• 8 stalks of asparagus the length of the bread ... raw or roasted ... your choice. Raw provides a great crunch and roasted provides a nutty and chewy flavor. 

Cut in half and serve.

Serve with soup, salad, or gluten free crackers like the crispy Gluten Free Multi-Grain Baked Crackers by Miltons!

Granola Bars with a Crunch Dried Twist

I have fallen in love with Sensible Foods Crunch Dried Fruit. I decided to make granola bars and add some Crunch Dried Fruit into the bars. I love the blank canvas of a granola bar as it allows me to customize a recipe with just a few variations. I made two batches...one soft and chewy and one dense and chewy.

Ingredients for the SOFT and CHEWY BARS:

• 1 package Crunch Dried Fruit Tropical Blend
• 2 flax eggs
• 1/2 cup coconut oil (slightly melted)
• 1/2 cup WOW Butter (Creamy)
• 1/2 cup honey
• 1 TSP coconut flavor
• 2 cups uncooked oatmeal
• 1 cup coconut (sweetened or unsweetened - customize based on your sweet tooth) I used sweetened in this recipe.
• 1 cup flax seeds

Instructions:

• Prepare the flax eggs and gather the ingredients while they "set"
• Line a 9x11 dis with parchment paper for easy removal of the bars after they refrigerate
• Once the flax eggs "set" (about 5 minutes), add the wet ingredients to a stand-up mixer and combine well.
• Add dry ingredients EXCEPT the Crunch Dried Fruit and combine
• Add the crunch dried fruit and combine with a large spoon
• Transfer granola bar mix to the prepared dish. Flatten and pack down with the back of a spatula
• Cover and refrigerate until set - about 1 hour

NOTE: The Tropical Blend Crunch Dried Fruit stay crunchy to add additional texture to the bars!

Serve:
The bars are best when straight from refrigerator. They get extra chewy as they warm to room temperature. 

Ingredients for the DENSE and CHEWY BARS:

• 1 package Crunch Dried Fruit Apple Harvest
• 2 flax eggs
• 1/2 cup coconut oil (slightly melted)
• 1cup WOW Butter (Creamy)
• 1/2 cup honey
• 1 TSP coconut flavor
• 2 cups uncooked oatmeal
• 1 cup coconut (sweetened or unsweetened - customize based on your sweet tooth)
• 1/2 cup coconut flour (oat flour can be used too if you are trying to avoid gluten and nuts)

Instructions:

• Prepare the flax eggs and gather the ingredients while they "set"
• Line a 9x11 dish with parchment paper for easy removal of the bars after they refrigerate
• Once the flax eggs "set" (about 5 minutes), add the wet ingredients to a stand-up mixer and combine well.
• Add dry ingredients EXCEPT the Crunch Dried Fruit and combine
• Add the crunch dried fruit and combine with a large spoon
• Transfer granola bar mix to the prepared dish. Flatten and pack down with the back of a spatula
• Cover and refrigerate until set - about 1 hour

NOTE: The Apple Harvest Crunch Dried Fruit absorbs moisture and becomes chewy in the bars. Be sure to add last to preserve the crunch!

Serve:
The bars are best when straight from refrigerator. They get extra chewy as they warm to room temperature.

VARIATIONS NOTE: 

• This bar can be made with dried fruits, seeds, and nuts. Customize the mix-in and flavor profile each time you make them! For example, the Crunch Dried Fruit Apple Harvest would go well with cinnamon flavor substituted for the coconut. 
• Substitute any Nut Butter, Soy Butter, or Seed Butter could be used. 
• Use eggs rather than flax eggs 

I often purchase products at:

Gluten Free Mall for Gluten Free Foods

BBQ Chicken Pineapple Pizza Featuring Sauce Goddess Sweet & Spicy

The blank canvas I was working with today was a Gluten Free pizza crust by Udis. I met the Sauce Goddess last week at the Gluten Free and Allergen Friendly Expo at the Del Mar Fairgrounds and knew that her Sweet & Spicy Sauce would make a great pizza or sandwich. The sauce tasted great and was just the vehicle that could be customized to make many recipes shine!

Ingredients:
Chicken Breast
Gluten Free Pizza Crust (I used Udis in this recipe)
Sauce Goddess Sweet & Spicy Sauce
Arugula
Pineapple
Italian Cheese Blend or Grated Parmesan Cheese

Instructions:

• I started by baking a chicken breast in the oven preheated to 350. I placed the chicken breast in non-stick aluminum foil and added 4 TBSP of the Sweet & Spicy Sauce. The chicken baked for 30 minutes. I did this step a day in advance.
• When it came time to prepare the pizza I washed the arugula and sliced the pineapple into paper-thin slices.
• I added 4 TBSP Sweet & Spicy Sauce to the base of the pizza crust.
• I added the arugula and pineapple in a decorative pattern.
• I diced the chicken and added it as the next layer.
• I topped with cheese.

The pizza cooked in a 350 oven for 20 minutes.

While it cooked, I prepared a salad.

I often purchase products at:

 Gluten Free Mall for Gluten Free Foods

Cheese and Apple Sandwich

The blank canvas I was staring at the other day was cream cheese. As Emily Dickinson wrote, "I dwell in possibilities", I did not dwell in the possibilities of poetry or prose, rather the possibilities of cream cheese! I did not want to just spread it on a gluten free bagel (after all it is not easy to FIND a gluten free bagel in the grocery store), rather I wanted to do something MORE with this spread. Taking inspiration from the flavored packages of cream cheese, I began to ponder a mix of homemade chunky applesauce (I will do that next time) with the cream cheese. The ah ha moment arrived! My sandwich decision was made. I would combine a baked apple with cream cheese and turn it into a sandwich.

Ingredients:

• 2 slices of gluten free bread or 2 rice cakes for an open face version
• 1 apple cut into small slices
• cream cheese (not flavored)
• cinnamon (to taste)

Instruction:

• Start by THINLY slicing an apple with a knife or mandolin.
• Either add slices of apple to non-stick foil and sprinkle with cinnamon and bake at 350 for 20 minutes OR add slices to a pan with just enough water to cover the bottom of the pan and sprinkle with cinnamon and cook until liquid is absorbed
• Toast the bread and place the cream cheese and apple slices on the bread

NOTE: The apples can be prepared ahead of time. The baked apples provide a bit of a crunch while the sauteed apples are soft and the texture combines with the cream cheese.

SERVE: This sandwich can be a breakfast sandwich with some fruit on the side or eaten for lunch with a salad or vegetables on the side.

Valentine Banana Bread

For a Valentine's Day treat, I decided to bake banana bread in HEART shaped molds! A small change that makes a difference when you are trying to do something special.

I modified the recipe posted on the Pamela's Baking &Pancake Mix website to make the recipe vegan.

Posted recipe:

• 1¾ cups Pamela's Baking and Pancake Mix
• ¾ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 eggs
• ½ cup brown sugar
• 1 tsp vanilla
• 1 cup pumpkin, grated zucchini or very ripe bananas
• ½ cup nuts, chopped
• ¼ cup melted butter or butter substitute

MY MODIFIED RECIPE
2 cups Pamela's Baking and Pancake Mix
2 FLAX EGGS
1 TBSP vanilla
1 1/4 cup ripe bananas
1/2 cup dried fruits or nuts (optional)
1/4 cup coconut butter

Bake at 350 for about 20 minutes in the hear shape mold. Serve with fresh fruit ... strawberries or raspberries...something RED!