Garlic Cilantro Lime Rice

Ingredients

1 tablespoon butter (or olive oil)
3 cloves garlic, minced
1 large onion, chopped
2 cups jasmine rice
1 teaspoon kosher salt

½ teaspoon Cumin

¼ teaspoon Chili Powder
3 Cups low-sodium chicken (or veggie) broth
Juice of 2 limes
Chopped fresh cilantro

Directions

Heat the butter in a large sauce pan skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and cumin, chili powder and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 3 cups of the broth, lime juice and chopped cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the rice is done.

Creamy Hot Cocoa

Ingredients Edit and Save

Original recipe makes 4 servings Ch

• 1/3 cup unsweetened cocoa powder
• 1/2 cup white sugar
• 1 pinch salt
• 1/3 cup boiling water

• 3 1/2 cups milk
• 3/4 teaspoon vanilla extract
• 
  

1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Paleo Chicken Salad Snack Wrap

Ingredients:

1 shredded chicken breast
2 Cloves of garlic minced
1/2 cup chopped onion
(This is how I prepare our chicken...I simmer 1 chicken breast in a pot of water with chunks of onion, whole pieces of garlic and spices (basil, parsely, whatever) for 60 minutes.  Then I take the chicken, garlic and chunks of onion and toss it into the kitchen aid with the paddle attachment. Turn it on 1 speed and you get instant shredded chicken, garlic and onions in about one minute!

Then I mix in:
2 Tbs honey
2 Tbsp olive oil
2 tsp red wine vinegar
Season with pepper and dried basil 

Then I add in:
1 Fuji apple chopped
1 cup red grapes chopped

Take the whole mixture and wrap in a Romaine lettuce leaf

Gluten Free Brownies!!!

These brownies are flourless!  I was shocked at how amazing these turned out.  Adapted from Elana's Pantry!!

Easy Gluten Free Brownies made with heart healthy almond butter; packed with wholesome and nutritious ingredients.

Brownies

• 1 (16 ounce) jar creamy roasted almond butter
• 2 eggs
• 1 honey
• 1 tablespoon vanilla extract
• ½ cup coco powder
• ½ teaspoon celtic sea salt
• 1 teaspoon baking soda
• 1 cup chocolate chips

1. In a large bowl, blend almond butter until smooth with a hand blender or kitchenaid
2. Blend in eggs, then blend in honey and vanilla
3. Blend in coco, salt and baking soda, then fold in chocolate chips
4. Grease a 9 x 13 inch baking dish
5. Pour batter into dish
6. Bake at 325° for 25-40 minutes

Makes about 24 brownies

Ranch Flavored Dip | Gluten Free NO MSG

ADAPTED FROM THE $5 DINNER MOM

INGREDIENTS

• 2 tablespoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• ½ teaspoon dried basil
• ½ teaspoon garlic pepper
• Sour cream, for serving

INSTRUCTIONS

1. Mix together the first six ingredients down to the pepper. Store in an airtight container.
2. When you are ready to make the dip stir 1 tablespoon of the spice mixture together with ½ cup sour cream. Serve with fresh sliced veggies or whole-wheat pretzels.
3. Save the remaining dry spice mixture in spice cabinet or pantry for another day.

Gluten Free Birthday Cupcakes and Frosting

Cupcake Ingredients (makes 8 cupcakes):
1/2 cup of coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 eggs
1/3 cup of butter
1/2 cup of honey
1 tablespoon of vanilla extract

Method:
Preheat your oven to 350°F
For the cupcakes, combine all the dry in ingredients and blend well.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour).
Fill cupcake liners about 3/4 of the way with batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then frost.
Store covered for a few days at room temperature, or the refrigerator for at least a week or so.



Quick Vanilla Buttercream Frosting


Ingredients
11/2 cups confectioners' sugar
1 stick butter at room temperature
1/2 teaspoon vanilla extract
1 to tablespoon milk

Directions
(You can also do this by hand) In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.

Gluten Free Spicy Asia Lettuce Wraps

This is adapted from a couple of different recipes from Our Best Bites

Asian Lettuce Wraps
Recipe adapted by Our Best Bites

1 lb ground chicken*
1/2 C thinly sliced green onions

4 cloves garlic, minced
1 tablespoon minced fresh ginger


1 medium red bell pepper, seeded and chopped
1/2 jalapeno, seeded and diced 
1/3 C roughly chopped cilantro

1 lemon juiced (about 3-4 Tbs juice)

1 Tbs coconut aminos
4 Tbs honey


1/2 tsp kosher salt

1/2 tsp pepper

1-2 heads romaine lettuce

*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.

Instructions:

In a medium bowl, combine the ground chicken, green onions, garlic, and ginger. Cover and refrigerate until dinner time or allow to stand at room temperature for 15 minutes.

When ready to cook, heat about 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken mixture until it’s browning and crumbly.

While the chicken is cooking, combine the lemon, coconut aminos, honey, salt and pepper. Set aside.

Place the remaining ingredients in a large bowl. When the chicken is done cooking, add it to the vegetable mixture. Drizzle with the sauce and toss to combine. Serve immediately in leaves of lettuce. Makes 4 servings.

Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.