Recipes!

Breakfast

Lemon Pancakes

1/2 cup potato starch

3/4 cup cornmeal (whole-grain preferred)

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/8 teaspoon xanthan gum

2 large eggs

3 tablespoons melted butter or vegetable oil

3/4 to 1 cup milk

2 tablespoons grated lemon rind or ½ teaspoon lemon oil

1) Whisk together the first six ingredients and set aside.

2) Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it's not, stir in an additional 1 to 2 tablespoons of milk, or enough to thin the batter. Allow the batter to rest for 10 minutes, while you preheat your griddle.

3) Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F. Grease the griddle.

4) Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.

5) Turn over and cook for an additional 1 to 2 minutes. Serve hot, with butter and syrup.

Lunch

Watermelon and Feta Cheese Salad

    ¼ large watermelon, cut into 1-inch chunks

    2 ounces feta cheese, crumbled

    l small bunch of arugula (or mint), chopped

Chill watermelon before preparing. Remove and discard as many black seeds as possible. Put the watermelon and feta in a salad bowl and toss to combine. Serve immediately.

Dinner

Oh So Easy Salsa Chicken

5-6 boneless chicken breasts

Large container of salsa, or enough to cover chicken

Place chicken breasts in the bottom of a crock pot. Cover with salsa. Cook 6-8 hours and serve on a bed of rice. Kids love this and it’s so super easy.

Quinoa and Black Beans

1 teaspoon vegetable oil

1 onion, chopped

3 cloves garlic, peeled and chopped

3/4 cup uncooked quinoa

1 1/2 cups vegetable broth

1 teaspoon ground cumin

            1/4 teaspoon cayenne pepper

            salt and pepper to taste

            1 cup frozen corn kernels

            2 (15 ounce) cans black beans, rinsed and drained

            1/2 cup chopped fresh cilantro

1) Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2) Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

3) Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Special Event Alternatives

Easy Peanut Butter Cookies

1 cup peanut butter

1 cup white sugar

1 egg

1) Preheat oven to 350 degrees F (180 degrees C).

2)Combine ingredients and drop by teaspoonful on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe, as you desire. Sometimes I add GF rice krispies for a little crunch

Hands-on Family Projects

Curry Ranch Dressing

1 cup soaked raw cashews

1/2 cup fresh filtered water

1 tablespoon fresh lemon or lime juice

1/2 to 1 teaspoon mild gluten-free curry powder, to taste

1/4 teaspoon organic garlic powder

1/4 teaspoon organic onion powder

Pinch of sea salt, to taste

Black pepper, to taste1 teaspoon fresh minced dill

2 teaspoons fresh minced parsley

2 teaspoons fresh minced basil leaves

Combine the soaked cashews, water, lemon juice, curry, garlic and onion powder in a blender and blend until smooth. If the sauce is too thick, add a tablespoon of filtered water to thin. Add another tablespoon, as needed.

Season with salt and black pepper to taste. Add parsley and basil to taste. Can be served with carrot sticks, celery, or my son’s favorite, broccoli!