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As many will be attending the first Nourished Gluten Free Food Bloggers Conference and the Gluten and Allergy Free Expo in Chicago this month, The Blender Girl thought it only fitting that we celebrate “All things Gluten Free.”

Tess Masters organized to feature the amazing 7-QT Bowl-Lift Residential Stand Mixer as the April Giveaway, and celebrate this phenomenal machine with some fabulous recipes. But, what better way to do this than to team up with some other wonderful gluten free bloggers and share a gluten free treat a day that can be made in the KitchenAid Stand Mixers. 

So, Tess sent out some requests to some of my favorite gluten free bloggers and was overwhelmed by the response. Talk about a bunch of super talented, incredibly smart, creative, generous women!

The result? A sensational calendar of delectable treats this month!

Tess will be posting a recipe a day througout the month and updating the links on this page.

The Blender Girl has all of these gluten free blogs listed on her blogroll. But this list has links to all of their social media profiles, as well as the gluten free recipes they shared.

So here it is! ENJOY!

Gluten Free Baking With KitchenAid – Calendar For April 2012

Sunday April 1st

Tess Masters, The Blender Girl from Healthy Blender Recipes

Follow at @theblendergirl and Healthy Blender Recipes

Recipe: Gluten Free Chocolate Hazelnut “Nutella” Cake

Monday April 2nd

Becky Ross from The Freedom Chef.

Follow @thefreedomchef and The Freedom Chef

Recipe: Gluten Free Dairy, Vegan, Nut Free, Soy Free, Corn Free, Sugar Free “Easter Egg Hunt” Chocolate Cake Pops

Tuesday April 3rd

Hallie Klecker from Daily Bites.

Follow at @hallieklecker and Daily Bites

Recipe: Gluten Free Dairy Free Chocolate Chip Cookie Cupcakes

Wednesday April 4th

Carol Fenster from Carol Fenster Cooks.

Follow @CarolFenster and Carol Fenster

Gluten Free Vegan Ginger Molasses Cookies

Thursday April 5th

Kelly Courson from Celiac Chicks.

Follow @celiacchick and Celiac Chicks

Recipe: Gluten Free Dairy Free Peanut Butter Love Bars

Friday April 6th

Elizabeth Kaplan from The Pure Pantry.

Follow @thepurepantry and The Pure Pantry

Recipe: Gluten Free Berry Cheesecake Tartlets

Saturday April 7th

Valentina Kenny from Cooking On The Weekends.

Follow @cookingweekends and Cooking On The Weekends

Recipe: Gluten Free Chocolate Brownies

Sarah M Boudreau-Romano from The Allergist Mom

Follow @TheAllergistMom and The Allergist Mom

Recipe: Gluten Free Carrot Muffins

Sunday April 8th

Lexie Croft from Lexie’s Kitchen.

Follow @lexieskitchen and Lexie’s Kitchen

Recipe: Gluten Free Dairy Free Egg Free Scones

Monday April 9th

Alisa Fleming from Go Dairy Free

Follow @alisacooks and Go Dairy Free

Gluten Free Vegan Pumpkin Bread

Tuesday April 10th

Ricki Heller from Diet, Dessert and Dogs.

Follow @rickiheller and Diet, Dessert and Dogs

Recipe: Gluten Free, Dairy Free, Sugar Free Soy Free Chocolate Frosting

Wednesday April 11th

Colette Martin from Learning To Eat Allergy Free.

Follow @colettefmartin and Allergen-Free Baker

Recipe: Gluten Free Vegan Nut Free, Soy Free Avocado Chickpea Quickbread

Thursday April 12th

Lisa Cantkier from Gluten Free Find.

Follow @glutenfreefind and GlutenFreeFind.com

Recipe: Gluten Free Dairy Free Berry-Full Cupcakes

Friday April 13th

Cybele Pascal from Cybele Pascal – The Allergy-Friendly Cook.

Follow @cybelepascal and Cybele Pascal

Recipe: Gluten Free Pita Breads

Saturday April 14th

Beth Hillson from Gluten-Free Makeovers.

Follow @Beth_Hillson and Gluten Free Makeovers

Recipe: Gluten Free Vanilla Blueberry Bundt Cake

Sunday April 15th

Karen Morgan from BlackBird Bakery.

Follow @blackbirdbakes and BlackBird Bakery

Recipe: Gluten Free Dairy Free Carrot Cake

Monday April 16th

Alta Mantsch from Tasty Eats At Home.

Follow @tastyeatsathome and Tasty Eats At Home

Recipe: Gluten Free Dairy Free Lemon Earl Grey Cookies

Tuesday April 17th

Maggie Savage from She Let Then Eat Cake.

Follow @MaggieSavage and She Let Them Eat Cake

Recipe: Gluten Free Vegan Crackers

Wednesday April 18th

Amie Valpone from The Healthy Apple.

Follow @TheHealthyApple and The Healthy Apple

Recipe: Gluten Free Vegan Sweet Zucchini Balsamic Scones

Patrice Pollack from A Health Foodie.

Follow @PatricePollack and A Health Foodie

Recipe: Gluten Free Zucchini Millet Bread

Thursday April 19th

Jeanine Friesen from The Baking Beauties.

Follow @bakingbeauties and The Baking Beauties

Recipe: Gluten Free Cinnamon Rolls

Friday April 20th

Carla Spacher from Gluten Free Recipe Box

Follow @gfrecipebox and Gluten Free Carla

Recipe: Baked or Grilled Gluten Free Pizza Crust

Saturday April 21st

Carrie Forbes from Ginger Lemon Girl.

Follow @gingerlemongirl and GingerLemonGirl.com

Recipe: Gluten Free Chocolate Chip Cookies

Sunday April 22nd

Heather from Gluten Free Cat.

Follow @glutenfreecat and Gluten Free Cat

Recipe: Gluten Free Dairy Free Banana Pecan Pancakes

Monday April 23rd

Kim Lutz from Welcoming Kitchen.

Follow @welcomekitchen and Welcoming Kitchen

Recipe: Gluten Free Dairy Free Egg Free Apple Coffee Cake

Tuesday April 24th

Amy Green from Simply Sugar and Gluten Free.

Follow @amys_SSGF and Simply Sugar & Gluten-Free

Recipe: Gluten Free Bread

Wednesday April 25th

Linda Etherton from Gluten Free Homemaker.

Follow @gfhomemaker and The Gluten-Free Homemaker

Recipe: Gluten Free Almond Cranberry Muffins

Lisa Natcharian from Allergy Free Vintage Cookery.

Follow on Facebook at Allergy Free Vintage Cookery

Recipe: Gluten Free Autumn Spice Truffle Bites

Thursday April 26th

Jennifer Ward from Be Free Bakers.

Follow @befreebakers and Be Free Bakers

Recipe: Gluten Free Vegan Banana Chocolate Chip Muffins

Friday April 27th

Megan Lust from The Gluten Free Vegan.

Follow @meganthegfvegan and The Gluten Free Vegan in Saskatoon

Recipe: Gluten Free Vegan Pizza Buns

Saturday April 28th

Kalinda Piper from Wheat Free Meat Free.

Follow @kalindap

Recipe: Gluten Free Rosemary Garlic Crackers

Sunday April 29th

Jennifer Cafferty from Gluten Free Life with Jen

Follow @jenglutenfree and GFreeLife Jen

Recipe: Gluten Free Apple Spice Loaf

Monday April 30th

Silvana Nardone from Silvana’s Kitchen.

Follow @SilvanaNardone and Silvana Nardone

Recipe: Gluten Free Chocolate Peanut Butter Donuts

I am honored to be involved in this HUGE event and to be grouped with other incredibly “heavy-hitters” of the gluten free world!! And Don’t forget…if you don’t register you can’t win this state-of-the-art machine! And say The Freedom Chef referred you and you will earn a BONUS entry to WIN! GOOD LUCK DEAR FRIENDS!

This recipe is super fun to do with kids! It is Gluten, Dairy, Corn, Soy,  Nut and Egg free, No Sugar Added, Vegan! Plus it’s Low Carb, High Protein and rich in Good Fats. You will even make your own natural food coloring! These are a hot item on Easter and no one will even know that they are healthy! Check out my Fox 4 tv segment about them.

“Easter Egg Hunt” Chocolate Cupcakes – Gluten Free Style!

Amount           Ingredients

1/2 cup           Coconut oil, Organic Cold Pressed

1/2 cup           Cocoa powder

2oz + 8oz       Chocolate, use a good quality dairy free, I like Enjoy Life brand as it is readily available, made with   simple ingredients and it’s dairy, nut, corn and soy free too

2/3 cup + 2 T   Birchwood Xylitol

2/3 cup            Garbanzo flour

2 TBLS            Ground Flax Seeds, used as the egg replacer, if using eggs, use 2 each, free range

1/2 cup            water, to mix with flax

1/2 tsp             baking powder, gluten free

1/2 tsp             sea salt

5 ounces          coconut, shredded, unsweetened

2 cups             Spinach leaves, fresh, to make green food coloring

1/2 cup             water, for extracting green color from spinach

20 each            jelly beans, preferably all-natural ingredients

Steps

1. In the blender combine, spinach and 1/2 cup of water, blend until smooth

2. Allow spinach mixture to sit at room temperature for 15 minutes, while preparing the cake

3.  Melt coconut oil, cocoa, chocolate and 1/3 cup of xylitol over low heat. When mixture is smooth, remove from heat.

4. In a small, sealable container, mix flax seeds with 1/2 cup of water, shake vigorously, this forms a gel

5. Pour flax gel into the mixing bowl, add 1/3 cup of xylitol, beat with whisk attachment for 3-4 minutes

6. Sift baking powder and salt to the chocolate.

7. Sift flour into chocolate mixture, stir gently

8. Slowly add chocolate mixture to the flax mixture while mixing

9. Mix on low for 2 minutes

10. Spoon batter into a lined muffin tin, makes approximately 12

11. Bake at 350 for 17-20 minutes.

12. While cupcakes are baking, strain the spinach mixture with a fine tooth strainer, extracting the green coloring

13. Remove cupcakes from oven and cool

14. Meanwhile, gently fold together the shredded coconut, green coloring and 1T of xylitol

18. Melt 8 oz of chocolate

16. Spoon about 1 TBLS of melted chocolate on each cupcake, sprinkle with green shredded coconut, and “Hide the Eggs” by decorating with jelly beans on top

Tomatillo Salsa

5 medium   Tomatillos, peeled, washed and cut in half
1 small       Onion, peeled, trimmed, cut in half
1 medium    Jalapeno, washed, cut in half, seeds removed
2 Tbls         Cilantro, fresh leaves only
1 Tbls         Scallion, sliced thin
1 each        Lime, juice only
2 Tbls         Olive oil
1 tsp           Garlic, fresh, minced
1 tsp           Sea salt

Steps:
1. Place tomatillos, onion and jalapeno on a lined sheet pan, drizzle with olive oil, roast in the oven at 350 degrees for 12 minutes
2. Place all other ingredients in food processor, blend until finely chopped
3. Remove pan from oven, allow to cool for 5 minutes, then pour tomatillos, onions & jalapeno (along with pan juices) into the processor
4. Pulse 5-6 times to blend, while leaving some chunks
5. Serve with tortilla chips

Mini Shamrock Pizzas

1-10”           Nood Foods Gluten free Pizza crust (or your favorite pizza crust, frozen, thawed)
1 medium    green bell peppers, sliced from whole to yield shamrock shape
1 cup          Mozzarella cheese, organic, shredded (if Dairy-free or Vegan use Daiya cheese shredded)
1/4 cup       Basil Pesto
1 Tbls         Olive oil

Steps:
1. Cut pizza crust into 2 inch squares (makes 6 to 8 pieces)
2. Spoon 1-2 tsp of pesto on each square, spread evenly with spoon
3. Sprinkle about 2 Tbls of cheese on each square
4. Place one green pepper slice on each square
5. Drizzle olive oil on top of each square
6. Bake at 350 degrees for 10 minutes

Lucky Leprichaun Potato Skins

1lb.                 Yukon gold potatoes, washed, whole
½ cup              sour cream, organic
1/2 cup+2 Tbls  fresh chives, chopped fine
2 tsp                sea salt
½ tsp               black pepper
1 tsp                garlic, granulated
½ cup              mozzarella
2 cups             Canola oil, for frying

Steps:
1. Bake potatoes until fork tender (30-45 minutes), cool
2. Cut potatoes in half, scoop out center (and reserve for later), leaving a 1/4 inch layer of potato on the skin, for stablity
3. Heat canola oil to 350 degrees, fry potato skins for 5-6 minutes, or until golden brown
4. Place reserved potatoes in mixing bowl along with sour cream, 1/2 cup chives, salt, pepper & garlic
5. Whip potatoes for 2 minutes or until smooth & greenish
6. Spoon mixture into each skin
7. Sprinkle each skin with mozzarella, then additional chives
8. Bake at 350 degrees for 4-5 minutes before service

Irish Cream Brownies

• 1 bag       brownie mix (I like Pamela’s gluten free mix)
• 1/3 cup    irish cream
• 1/3 cup    canola oil
• 2             eggs

Frosting

1pint  organic heavy whipping cream [or for a vegan version, try this]
1/4c   cane sugar
2c     spinach

Steps:
1. Combine brownie ingredients, mix until just combined
2. Grease a 13×9 baking pan, pour brownie mix in
3. Bake for 16-18 minutes, edges will begin to firm up, don’t over-bake, as brownies are better slightly under-done than over-done
4. For the frosting, Combine frosting ingredients in a blender, blend until all spinach is completely smooth
5. Pour into a mixing bowl & whip for 3-4 minutes or until fluffy like whipped cream
6. When brownies have cooled completely, spread frosting on top and cut into desired sizes for service

Freedom Chef: Coconut Flour Blueberry Pancakes

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Becky Ross with “Nood Foods by the Freedom Chef” reveals her new gluten free food line. It’s created to promote over-all health and wellness by beginning with real foods.

You can find her items at HyVee, but she also has two websites where you can find more info on her recipes. She works with anyone, but has a special connection with Corporate Woods. She is the chef who caters to the New Birth Company in Corporate Woods. Their signature item is her pancakes, that are made with coconut flour, formulated to expedite the healing process. They are served to every new mother.

For more information, visit Nood-Foods.com. Or call 913-815-0086. You can also email TheFreedomChef@gmail.com.

Coconut Flour Blueberry Pancakes

Ingredients:

• ½ cup Coconut Flour
• ½ cup Golden Flax seeds, ground
• 1/3 cup Arrowroot
• 3 packets Stevia, Sweetleaf
• ½ tsp sea salt
• 3 tsp baking powder
• 2 eggs, organic or pastured
• 2 + 2 TBLS Coconut oil
• 1 cup Coconut milk, So Delicious
• ¾ cup Blueberries, fresh or frozen

Directions:
1.    Mix all ingredients together, reserve blueberries & 2 Tbls of coconut oil
2.    heat griddle with additional coconut oil
3.    use a 2oz scoop or latel to portion, then form into a pancake & place on to griddle
4.    Place 6-10 blueberries on each pancakes once it is on the griddle
5.    these will not bubble, cook 2 minutes on medium heat
6.     flip, cook 1 more minute on second side
7.    Serves 4 or makes about 8 pancakes (1/2 cup each)

The first product to hit the market is the Almighty Almond cookies. They are now available for purchase at Nood-Foods.com. These cookies are pure satisfaction, with a moist and sweet chewiness. They are Gluten, Dairy, Soy, Corn and Sugar FREE! Plus they aren’t your typical Gluten free food, because there is NO rice or potato products! They are currently ON GRAND OPENING SALE for $4 OFF per dozen! Sale is only for a limited time, so don’t miss it! They will soon be sold at Hy-vee grocery store in the Health Market, 119th Street in Olathe, KS.

All Nood Foods are packaged in non-toxic, eco-friendly packaging. They carry the highly esteemed, The Soft Landing Seal of Approval for excellence in BPA, PVC and Phthalate free packaging! No worries about toxins leaching into your top-of-the-line gourmet health food, when it comes from Nood Foods by The Freedom Chef.

This cookie can be thought of like a power bar; high protein, good carbs and fats, and provides the perfect pick-me-up when you are on the go or just need some satisfaction. It contains garbanzo flour, extra virgin coconut oil, unsalted, whole almonds, natural honey and birchwood xylitol. Sweeteners are all natural, low on the glycemic index, full of nutrients and are balanced to make the perfect harmony of sweeteness, comparable to the taste of sugar.

Kids love them too! I feel it’s important to make foods that my kids can enjoy right along with their classmates and friends, never feeling like the odd-ball, instead feeling envied! And I can rest assured that they are ingesting the highest quality nutrition possible. That makes us all happy!

This post will be updated before the unveiling with instructions for ordering your very own stash of Almighty Almond cookies! Please email if you would like to pre-order cookies or if you would like to sign up for updates and special offers!

Merry Christmas and Happy New Year to you and yours!

Pretty much anything can be rolled in a slice of eggplant. I chose grilled chicken breast with sliced tomato and raw yellow onion, then drizzled some of my favorite salad dressing on before rolling it all up. This can be done with a variety of meats or protein, like, steak, pork loin, lamb, venison, etc. Other veggies can be sliced thin, or jullienne cut, like, carrots, cucumber, zucchini, squash, spinach, avocado, asparagus, bell peppers, etc. Okay, now let’s get started on this LOW CARB entree!

Amount                     Ingredients

1 large                       Eggplant, 6-8 inches in length, get one that is straight and firm, wash & trim off the stem and the bottom, then slice long-way in 1/2 inch thick slices (not too thin), this should give 8-10 slices.

2(6oz)                         Chicken Breasts, boneless, skinless

2 each                         Roma tomatoes, wash & trim, then sliced thin

1/2 small                   Onion, yellow or red, clean & sliced thin

1/4 cup                      Olive oil

1 Tbls                          Sea salt

1/2 Tbls                     Garlic, granulated

2 tsp                            Pepper, black, course ground

1/4 cup                      Flax Seeds, whole or ground

1/4 cup                      Basil, fresh, chopped coursely (if dry use 1 Tbls)

Steps

1. Whisk together the oil, salt, pepper, garlic, basil and flax seeds in a bowl to make the marinade

2. Place the eggplant in a large bowl, using 3/4 of the marinade, pour all over the eggplant slices. Move them around as your pour so they all get coated

3. Pour remaining marinade on the chicken, coat evenly

4. Heat the grill and ensure that the grates are clean. Place chicken on the grill first, as it needs 4-5 minutes on each side. Then lay each piece of the eggplant on the grill.

5. Grill each side of the eggplant only until they have good char marks, about 2 minutes or less on each side. You DO NOT want to over-cook the eggplant or you will end up with mush!

6. When it’s done, slice the chicken in 3/4-1 inch slices.

7. Build each roll by laying out the eggplant slice, then add a slice of chicken, then tomatoes and onion, drizzle your favorite salad dressing on top…roll it up.

8. BATTA BING! You’re ready to eat! Enjoy!

I start by placing the turkey in a brine for 24 hours before seasoning and stuffing (which can be done the day before cooking), so brining can be done 2 days prior to Thanksgiving. The brine tenderizes the meat, an important place to begin. After removing from the brine, I use an injector filled with ghee or clarified butter and seasoning. Adding fat to the meat is the only way to add moisture. Then stuff the inside of the turkey with fruit and herbs. This provides the wonderful aromatics that bring the flavor to another level of grandeur! Last I stuff the skin, making several little holes and pushing garlic cloves and cold clarified butter in all around. Followed by seasoning the entire bird. I roast it with chicken stock at the bottom of the roasting pan, and baste it periodically throughout the cook time.You want the skin to brown and get crispy, but you can feel confident that the meat is going to be moist (if not over cooked–use a calibrated thermometer!) even if the outside looks well-done.

It sounds like a lot to do, but it is so worth it, you will be happy that you did!

Amount                       Ingredients

12-14lbs                     Whole Turkey, organic is best, at very least, no hormones If you have a smaller or a larger turkey, no problem, just use a little more or a little less of the ingredients. The process is what matters. Make sure you remove the organs and “stuff” and rinse the turkey clean.

Brine:

1 cup                            Sea salt

1 cup                           Xylitol, birchwood, you could use cane sugar for this part is you aren’t highly sensitive, the finished product will have very, very little sugar left in it

1/4 cup                      Dry mustard

3 Tbls                         Black peppercorns

2 cups                        warm water

3 cups                        ice water (mostly ice)

3-5 gallon                 Bag, they sell bags specifically for this, or you can use another bag of your choice, a bag is good because it allows you to flip the turkey so the meat on each side is brined

Steps:

1. The warm water should be warm enough to dissolve the salt and sugar/xylitol. The easiest way to do this is to place the warm water in a pot with the salt, and sugar or xylitol until it dissolves. Remove and add the dry mustard and peppercorns.

2. Pour the warm water mixture into the bag, then add the ice water and mix.

3. Place the bag in the pan that will hold the turkey while brining. Add the turkey & tie closed on the leg end.

4. Place the pan in the refrigerator, make a effort to situate the bag so that the turkey has as much brine on it as possible.

5. After about 12 hours, flip the entire bag & turkey so that the other side of the turkey is submerged in brine liquid.

6. Remove from brine in about 24 hours total.

Stuffing:

1 large                 Apple, I like Gala, but use your favorite kind, core & slice in large pieces, skin is fine, this will not be eaten

1 cup                   Cranberries, fresh, rinsed

1 large                Peach, sliced big, core removed

1/4 cup              Parsley, fresh, whole is fine

1 slice                  Orange, just one slice is perfect

Steps:

1. Toss ingedients together in a bowl

2. Stuff as much as you can into the bird, it will cook down, so don’t be shy

Injection & Under-Skin mixture:

1 cup                     Ghee or Clarified Butter, melted

2 tsp                      Sea salt, fine ground

1 tsp                      Garlic, powder or granulated

6-8 cloves          Garlic, fresh, whole cloves, peeled, this is only for pushing under the skin, so don’t mix these with the butter

Steps:

1. Mix butter, salt & garlic spice together.

2. Pour half of mixture in a bowl or cup and place in the refrigerator. You will let this portion become solid, then break it into 6-8 pieces and stuff under the skin of the turkey, sooooo you want it to solidify about 1/2 an inch thick so it’s easy to break into chunks, and it doesn’t melt the minute you touch it

3. With the other half of the butter mixture, get out the injector and fill it up. The breast of the turkey tends to get dry the fastest because it has to cook longer since the dark meat takes longer to cook through than the white meat does. So inject the breast 2-3 times in each side of the breast, try to inject in the middle of the meat so the liquid stays in the meat. Then inject once in each of the other parts (wings, legs, thighs).

4. Now, the garlic cloves, poke a few small holes with the tip of your knife in the skin of the turkey, all around, 6-8 small holes (depending on the size of the turkey). Push one garlic clove into each hole, just under the skin, push to one side with your finger under the skin, preferably pushed to be on top of the meat instead of the bone

5. Get your cold butter mixture ready, use the same holes that the garlic went into, get that butter in hole

Seasoning:

1/4 cup            Sea salt, course ground is nice for this, but fine is good too

2 Tbls                Black pepper, again course is best, but fine is good too

2 Tbls                Garlic, granulated

Steps:

1. Nice and simple! Mix the seasoning together and start, liberally, seasoning the thigh side of the turkey first (so you only have to flip it once while seasoning). **Tip: hold one hand on the side of the turkey below where you are seasoning the meat to catch any “loose” seasoning, then use the catch hand to press the “saved” seasoning onto the side that it was intended to land on. Let’s face it, evenly seasoning large round pieces of meat takes both hands.

2. Flip the turkey, breast side up and season all over ever bit of the turkey

3. Now you are either ready to cook or you can plastic wrap it and refrigerate for 24 hours or less.

To Cook:

1. Use a roasting pan with a rack so that the turkey has airflow to the bottom side. Pour 2-3 cups of chicken (or turkey) stock into the bottom of the pan.

2. Heat oven to 325 degrees, preheating is not the most important thing in the world, so if you don’t have time to preheat, just put it in

3. Baste the turkey with the juices/stock at the bottom of the pan 1-2 times per hour, during the last hour, baste 4-5 times.

4. Cook for a total of 3.5 to 4 hours (give or take based on how your oven works), I personally enjoy turkey that is not well-done, so I pull it out when the breast reaches 145 degrees. There is 10 degrees of carry over cooking so it will end up being around 155 degrees, you can be sure it is cooked through by checking to see if the juices running are clear in color, or slightly tan colored, just not pink. Let it rest for at least 10 minutes after removing from the oven.

EAT & HAPPY THANKSGIVING!

Don’t know what to eat today? What can you eat now that you can’t eat one or any of these items? I decided that it was important to get resources out there for people who feel lost in a world of foods that they can no longer eat. Since it is taking more time than I would like to write all of the recipes that I know and provide all the information on the ingredients, I wanted to create a menu “ideas” page in order to have an instant resource for those who are struggling with figuring what they CAN eat. Also, keep in mind that planning ahead saves time and money, not to mention it’s much less-stress!

Sunday

Breakfast- Poached, Steam, Fried or Hard boiled Eggs

Lunch- Romaine lettuce wraps, use sliced deli meat or protein of choice with tomato, onion and Balsamic Vinaigrette

Whole fruit of choice

Dinner- Chicken Cacciatore – Bobbie Flay’s recipe, yum! Just use brown rice noodles & either omit the parmesan or use nutritional yeast instead. Make extra for a leftover’s dinner tomorrow J

Monday

Breakfast- Gluten-free Oatmeal made with Coconut Milk and raisins

Lunch-Hemp, Chia seed or Flax seed butter with Jam of choice (sweetened with pectin, honey or stevia) on gluten free & corn free bread

Fresh cut veggies dipped in hummus or dairy-free ranch

Dinner-Leftovers are wonderful! Especially when they are repurposed. Tonight shred up the chicken left from last night, add more marinara sauce if needed and serve with a different style of brown rice pasta. Serve with a fresh side salad.

Tuesday

Breakfast-Rice cereal with fresh strawberries or bananas and coconut milk

Lunch- Burger (turkey, beef or veggie) top with lettuce, tomato & onion with mayo or mustard, side note*prep your meatloaf now with same ingredients!

Dried or Fried Veggie Mix (I get from whole foods once a month)

Dinner- Turkey Meatloaf serve with simple mashed potatoes & your veggie of the day. To make gravy – heat 1 Tbls Olive oil over medium heat, add 1 Tbls of gluten-free flour (I like buckwheat, quinoa or garbanzo), whisk together cook for 2 minutes, then add 2 cups of chicken or beef broth, whisk together, season with salt, pepper & garlic to taste, reduce heat to low, cook til thickened

Wednesday

Breakfast- Eggs, try scrambled, whisk with a little coconut milk & seasonings; boil a few eggs for dinner later

Lunch- BLT (Bacon, Lettuce & Tomato-I like onion too:) on Gluten & Corn free bread, try adding Roasted Garlic to this mayo recipe

Potato chips, fried in safflower or sunflower oil, try this sweet potato crisp recipe

Dinner- Cobb Salad (I like to grill up 8-10 chicken breasts over the weekend and slice them for meals in the coming week)

Ranch or Honey Mustard dressing

Thursday

Breakfast- Fruit with Coconut yogurt

Lunch- Salad, just add Chicken and additional veggies like broccoli, cauliflower, carrots, olives, etc.

Dinner- Black Bean Soup

Friday

Breakfast- Omelet or Scrambled eggs with veggies and dairy free cheese

Lunch- Salad, just add Chicken and additional veggies like broccoli, cauliflower, carrots, olives, etc.

Dinner- Lemon and Garlic Roasted Chicken – Ina Garten (Barefoot Contessa-I love her) just use either olive oil or clarified butter (ghee) in place of the butter. Serve with a side of roasted potatoes & a vegetable

Saturday

Breakfast- Pancakes – one of my favorite recipes, I keep a dry mix around all the time

Lunch- Salmon Salad Sandwich with Avocado Mayo try substituting tuna

Dinner- Grilled Calamari Caesar Pasta

Don’t Forget the Snacks! Check out this list of Allergy Free Snacks that you can choose from for quick, nutritious pick-me-ups throughout the week.

Amount                          Ingredient

¼ cup                              Horseradish, raw

2 Tbls                               Tarragon, freshly dried

½ cup                              Olive oil

1 tsp                                 Sea salt

½ tsp                               Pepper

1 tsp                                 Garlic

5 medium                      Yukon gold potatoes, washed & cut like french fries

1 lb                                    Salmon filet, whole, skin on is fine

Steps

1. In a bowl combine the horseradish, tarragon, oil, salt, pepper & garlic – whisk together

2. This is a two step process since the potatoes take longer to roast then the salmon does, so pour half of the mixture over the salmon filet so it can marinate while the potatoes begin to roast

3. Place the potatoes in the bowl with the other half of the marinade, toss gently to coat evenly, then pour onto a half sheet pan with silpat liner or foil lining, spread out evenly on the pan

4. Put the potatoes in a 350 degree oven for 20-25 minutes

5. Pull the potatoes out of the oven, rotate the potatoes so they roast on all sides and make room for the salmon filet to go in the middle of the pan, add the salmon filet, skin side down

6. Put back in the oven for 15 more minutes or until the salmon’s fat (white stuff) has surfaced in the middle of the filet (thickest part), the fish should feel firm, but not hard, don’t overcook as it will end up dry

7. Remove & serve with your veggie of the day to complete the balanced meal

These remarkable seeds also offer great health benefits, here’s what Natural News says:

“Pumpkin seeds were cherished by Native Americans for their healing properties. History has esteemed these seeds for their diuretic properties and their ability to soothe irritated tissues; they are pain eliminators, and they therapeutically expel parasites.”

“Rich in vitamins A and E, these small, crunchy seeds are also full of phytosterols. These are compounds found in plants that are believed to support a reduction in blood levels of cholesterol, to enhance the immune response, and to decrease the risk of certain cancers when consumed on a regular basis. Phytosterols can help lower cholesterol and can have amazing anti-inflammatory benefits. Because of the seeds’ abundant levels of zinc, consuming them regularly has shown to help protect prostate health in men and bone health for all. The healing properties of the little green seeds, also known as pepitas, have also been recently investigated with respect to arthritis because of their ability to help reduce inflammation.”

Amount                    Ingredients

½ cup                       Coconut cream

½ lb                           Fresh baby spinach

½ large                     Bosc pear, sliced thin, core removed

¼ tsp                        Sea salt

Steps

1. Heat Coconut cream in a large skillet over medium low heat

2. After the cream has begun to bubble, about 2-3 minutes, add the spinach

3. Use tongs to turn the spinach and allow it to cook down, a lot becomes a little so don’t hesitate to pack the spinach leaves into your pan

4. After 2-3 minutes, when the spinach is cooked down, add the pears & salt, fold together

5. Serve

Amount                                 Ingredients

1 head                                   Iceberg lettuce, trimmed & cut into bite-size pieces

1 heart                                  Romaine lettuce, trimmed & cut into bite-size pieces

4 – 5oz breasts                   Chicken, organic is best, grilled & sliced, try my Citrus Flax Seed Marinade

8 slices                                 Bacon, cooked & coursely chopped

1 medium                           Tomato, vine-ripened, medium dice

4 large                                 Eggs, organic, free-range or cage-free, hard boiled, sliced

5 medium                           Mushrooms, button or crimini

1/2 medium                       Red Pepper, medium dice

1/2 medium                       Onion, yellow, medium dice

1/2 cup                                Daiya cheese, cheddar

Steps

1. Simple! Mix lettuces together, place a large handful in a large bowl

2. Easy! Line up some of each ingredient on top of the lettuce

3. Top with your favorite salad dressing – Try my dairy free Caesar or Ranch or Honey Mustard or  Citrus Vinaigrette

Leek Soup is an easily rewarding soup that is super simple to make, light on the budget and wallet, and can be varied in so many ways. This is a basic leek soup recipe, although I like to add hearty additions based on what I have around the kitchen, like: chicken, potatoes, mushrooms, bacon, coconut cream, sausage or really anything that you like with the subtle oniony taste of leeks. It is also low-carb, low-fat and high nutrient soup.

Since Leeks are part of the onion and garlic family, they carry much of the same health benefits. Here’s what the World’s Heathiest Foods (WHFOODS.org) says:

“Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb). While it’s true that we still get about 50% more 5MTHF from the bulb than the leaves, this distribution of folate throughout the plant makes leeks a cardioprotective food from top to bottom. (Folate is a key B complex vitamin for supporting our cardiovascular system, because it helps keep our levels of homocysteine in proper balance. Excessively high levels of homocysteine are a risk factor for many cardiovascular diseases.)”

They not only play a major role in supporting the heart, they help in other ways:

“Given their substantial polyphenol content, including their notable amounts of kaempferol, we would expect to see overlap with garlic and onions in terms of support for many health problems related to oxidative stress and chronic low-level inflammation. These health problems would include atherosclerosis, type 2 diabetes, obesity, rheumatoid arthritis, and allergic airway inflammation. We would also expect to see leeks providing measurable amounts of protection against several different types of cancer, mostly likely including colorectal cancer. It’s important to remember that even in the absence of research studies to confirm health benefits, leeks still belong to the same allium vegetable family as onions and garlic and contain many health-supportive substances that are similar to (or identical with) the substances in their fellow allium vegetables.”

Amount                    Ingredients

2 large                       Leeks, slice down the middle, longway, trim the root tip & hard green ends, then slice thin on the bias

3 medium                 Green onion, trimmed and sliced

2 Tbls                         Garlic, minced, fresh

1 Tbls                         Olive oil

1 tsp                            sea salt

1/2 tsp                      pepper, black

2 Tbls                        Tarragon, fresh, chopped, if using dry use 1/2 Tbls

3 cups                       Chicken or Vegetable stock

Steps

1. Heat oil in a 5-6 quart sauce pot over medium high heat

2. Add the garlic, saute for about 2 minutes

3. Add the leeks, dry tarragon (if fresh add later), salt and pepper, saute for about 7-8 minutes or until soft & seared

4. Add the stock or broth and reduce the heat to medium low, allow the soup to reduce slightly & flavors marry

5. Add the fresh tarragon if you didn’t use dry earlier, and the green onion

6. Remove from heat & put the lid on it, rest for 5-10 minutes before serving.