Applesauce Meatloaf

Applesauce Meatloaf

Ingredients

1 cup Ezekiel bread crumbs (processed)

1 lb. Ground Beef or Turkey

1 egg

1 Apple

1/2 large onion

2 cloves garlic

1 tsp oregano

1 tsp parley

1 tsp pepper

1 Tbsp Sea salt

1 tsp garlic powder

Glaze

2 Tbsp Dijon mustard

2 Tbsp local honey

(Mix together)

This recipe was inspired by a good friend, Robin Baise.

 First Dice up 1 apple. In a processor emulsify 1/2 onion, garlic, and apple. In a separate pan heat the apple mixture until it softens and you can mash it. Next process up 2 slices of Ezekiel bread into crumbs. Mix all ingredients in a bowl now. Patty out 8  balls and form into a greased cupcake tin. Bake on 400 for 20 minutes. Take out and brush 1/2 the glaze on top. Turn the oven to broil and cook for 5 minutes. Take out and brush the rest of the glaze on top.

 Peel and cut about 5 large carrots into sticks 1 inch thick. Toss in about 2 Tbsp. Olive oil and Bake on 400 for 20 minutes.

 Glaze

Cook Quinoa as directed with your favorite seasonings.

Rainbow Slaw

Rainbow Slaw

Ingredients

4 cups shredded red cabbage

1 head broccoli ( chopped fine)

1/2 head cauliflower ( chopped fine)

1 large shredded carrot

4 celery stalks

1/2 medium red onion ( diced)

Dressing

1 Cup Apple Cider Vinegar

1/2 cup Veganaise Mayo

1 Tbsp Dijon

1 Tbsp Stevia or Agave

1 Tbsp onion powder

1 tsp celery seed

1 tsp pepper

1 tsp basil, oregano, garlic powder

Sea Salt as needed

Stuffed Green Peppers

Stuffed Green Peppers

Ingredients

1 cup GF wild rice (cooked as directed)

2 green belle peppers

1 lb. lean ground turkey

1 cup tomatoe sauce

1 egg

8 chopped mushrooms

1/2 med. onion ( diced)

1 Tbsp coconut oil

Salt & pepper to taste

1/2 Tbsp. basil.

Saute the onion, mushrooms, and ground turkey in a pan with 1 Tbsp coconut oil. When the turkey is cooked through, remove from heat and stir in one egg, salt, pepper and basil.

Cut the peppers in half longwise and take out the seeds. Stuff them full to the brim with the turkey and bake on 375 for 25 minutes. Top with any cheese if you want, but I saved myself the calories tonight.



Cauliflower Pizza Crust

Cauliflower Pizza Crust

Ingredients for crust

2 cups cauliflower shredded/ processed

1 1/2 Cup reduced fat organic Mozz. cheese/ set aside 1/2 cup for crust

2 eggs

Italian herb mix

1 Tsp. sea salt & pepper

• Mix all the ingredients together and form into a pizza crust. Pat down the edges and make sure it is all about 1/2 inch thick all around. Cook the crust on 450 degrees for 15 minutes. or until the edges starts to get slightly brown. Pull it out to cool for a minute.
• Pour sauce over it , cheese, and your choice of creative healthy toppings. Bake another 12 minutes or until it's slightly brown and melted.



Lemon Caper Chicken Scaloppine w/ Vegetables

Ingredients

2 Chicken breast

1/4 cup olive oil (1 Tbsp for broccoli)

1 zucchini

2 cups broccoli

1 steak tomato

1 lemon sliced thin

2 Tbsp capers

1 Tbsp rosemary

Asparagus

2 pieces of Ezekiel bread

2 cloves garlic 

Sea Salt & pepper

1. Pound out the chicken until it's flat.

2. Process the bread into crumbs.

3. mix crumbs with seasonings

4. Coat the chicken in bread crumbs. Press firmly to get it to stick

5. Heat oil in a pan on medium high heat.

6. Saute the chicken in the pan until it's browned

 

7. Meanwhile toss broccoli in 1 Tbsp.
oil and season with sea salt
and pepper. Bake in an oven
on 350 for 15 minutes

8. Next take the chicken out and let it rest.
9. In the same hot pan saute lemon slices and diced tomatoes to deglaze the pan.
10. Now add the zucchini, capers, asparagus, salt, pepper, and rosemary.
11. Serve sliced with vegetables on the side. or over top.

Buffalo Lettuce Boats

Buffalo Lettuce Boats

This isn't fat free, but it it's way healthier than fried wings.

Ingredients

1 onion diced

1 celery stalk diced

1lb. lean ground turkey

1/2 cup white vinegar

1/2 cup   Homemade Ketchup*1 4oz. can tomato paste, 1 tsp sea salt, 1/4 cup water 1, 3 Tbsp. apple cider vinegar, 1 tsp dried mustard, 1 tsp cumin, and 2 Tbsp local honey.

4 Tbsp hot sauce (more or less)

blue cheese crumble

shredded carrot

diced green onions

lettuce leaves

Saute the onion, celery and turkey until it is cooked all the way through.

Add  vinegar, ketchup and hot sauce until it's creamy. Season with salt & pepper.

Serve inside lettuce boats and add a sprinkle of shredded carrots, green onions, and blue cheese crumble.

Gluten Free Chicken Noodle Soup



Gluten Free Chicken Noodle Soup

I love soup, especially when it's cold outside. I make all my broths from scratch. This soup's broth was made right after I made Brick Oven Lemon Chicken. Any leftover roasted chicken will work. I always use clippings from vegetables and store them in a bag for broth during the week. Begin by filling up a Stock Pot with 10 cups of water with stock vegetables (onion, carrots, celery, herbs) and leftover roasted chicken carcase, salt and pepper.

Strain out the broth once it has cooked for 3-4 hours. Pick out the chicken, it should fall off of the bones.

Ingredients

• Chicken from leftover roasted chicken
• 2 ribs celery
• 1 small chopped onion
• 1 Garlic clove -crushed
• 10 cups of homemade chicken broth
• 2 cups shredded chicken
• 1 package Gluten free pasta
• 1 Tbsp. Sea salt, pepper, onion powder, pepper, oregano and basil

Saute onions and celery with 1 Tbsp Olive oil until it looks translucent.
Next add the seasonings.

Then add crushed garlic

enPour in the chicken

Add all ten cups of broth

Break the noodles in half and boil in the soup for 8 minutes or until done.

Venison Burgers

Venison Burgers

Ingredients

2lb Venison

1 tsp. Liquid smoke

2 Tbsp. Parsley

1 Tbsp sea salt

1 tsp pepper

1 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp minced garlic

1/4 cup diced onions

Mix the venison with the seasonings and onion and patty them out into burgers.

Grill the burgers until they are done. I used portobello mushrooms for my bun, so I threw them on the grill too.

I made a relish topping ( onion relish )for this venison burger and served it with a side of slaw.