Friday, October 28, 2011

Healthy Gluten Free Recipes

Here are two recipes from Mindy Yachter in Florida. Used by permission.  She said no credit was necessary, but I thought she still deserves to be mentioned by name.  I will be including more of her wonderful recipes in Heart to Heart later.  Thanks also to Debbie Klinect in FLorida for referring Mindy's wealth of healthy recipes to me!
Mindy: For those of you who like eggs, this is a simple protein-packed breakfast.  You can change the veggies to anything you wish.  I used what I happened to have in my fridge.  Because of the high protein and veggie content, this meal doesn’t have to be limited to breakfast.  My husband had a couple for lunch with a side of steamed broccoli.  Others might prefer fruit.  Anytime of day you decide to eat these mini delights, they are great for you. 
 Ingredients: (this recipe made 5 mini frittatas)
  • 4 eggs
  • 1/4 cup milk or veggie broth (I didn’t have any unsweetened almond milk on hand, so I used broth)
  • 1 handful fresh spinach, chopped
  • 1/4 medium onion, chopped
  • 1/4 red bell pepper, chopped
  • 1/4 tsp sea salt
  • *optional* raw cheese, shredded
  1. Set the oven to 375* & generously grease a muffin pan (I used coconut oil & only greased 5 muffin cups)
  2. Saute the veggies (except spinach)  in oil or butter on low heat until tender.
  3. In a small bowl, whisk together eggs, milk/broth, & cheese if using.
  4. Add all veggies and salt to egg mixture and stir together.
  5. Pour mixture into muffin cup until 3/4 full.
  6. Bake for 15-20 minutes.
Mindy says: Pancakes are one of my favorite comfort breakfast foods and what two flavors represent the holiday season better than maple and cinnamon (and pumpkin, of course)?  This recipe is high in protein and kept me full for hours.  When you have a little extra time one morning (ha ha), treat yourself and your family to this healthful version of a classic breakfast.  Next time I make them, I might add a bit of pumpkin and see what happens.  I’m sure that they would be delish!  If you have a pumpkin pancake recipe, please share it with me.  I would love to try it out. 
 Ingredients: (makes 6-8 pancakes)
  • 1/2 cup almond flour
  • 1/2 cup gluten-free all purpose flour (or brown rice flour)
  • 1 cup unsweetened vanilla almond milk (or coconut milk)
  • 3/4 TBS cinnamon
  • 1 egg white
  • 2 TBS pure maple syrup (or maple flavored agave nectar)
  • 1 tsp aluminum free baking soda
  • 1 tsp vanilla extract
  • dash sea salt
  1. Mix together all dry ingredients in small bowl.
  2. Mix together all wet ingredients in separate bowl.
  3. Whisk wet into dry ingredients until well combined.
  4. Heat coconut oil (or raw butter) on skillet over medium-high heat. 
  5. Pour batter into desired pancake sizes and cook for approximately 3 minutes or until it bubbles.
  6. Flip and cook for 2-3 more minutes.

Turkey Favors 
Thanks to Barbara Price for sending this cute idea! 
Although I prefer to share only healthy recipes without sugar, this is made only once a year, so here it is for those who would like it!
  • Double Stuff Oreos (2 per turkey)
  • Small Reeses' peanut butter  Cups (1)
  • Whoppers (1)
  • Candy Corn
  • White Frosting
  • Black Frosting
  1. First place your peanut butter cups in the fridge. They will cut cleaner cold. Then take an Oreo and carefully separate one of the cookies  from the frosting. Gently press the pointed tips of 6 candy corns around one half of the Oreo. Take some white frosting and cover the frosting and re-attach the cookie.
  2. Now, take the second Oreo and lay it flat on the table. Pick up your Oreo with the candy corn  and put some icing on the bottom of the Oreo opposite from the candy corn and attach the Oreo onto the flat oreo so that it is on the back half. Prop the stuck together Oreos against a book or a wall to hold it up while the icing dries. If it does not stand up well, add some more icing.
  3. Now take a cold peanut butter cup and cut a small section off of it so that it will have a flat side. Place some frosting on the flat section and the top of the peanut butter cup and attach it to the Oreo with the candy corn so that it becomes the body of the turkey.
  4. Take the Whopper and put icing on the back side of it. Attach it so that it is right on top of the peanut butter cup and iced to the Oreo and Whopper. Add two drops of white icing for the eyes and a smaller drop of the black for the pupil.
  5. For the wings, I cut the very tip of a candy corn and glued a wing on both sides of the peanut butter cup. For the feet, you can use the same tip you cut off when making your wings. Let dry for about 20 minutes before handling.