{Photo Via CatherineLaPointe}

Sweet and Sour Meatballs

Ingredients:

1 bag frozen Gluten Free meatballs (like Farm Rich original)

1/2 cup Gluten Free soy sauce

1-3/4 cups water

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 cup packed brown sugar

2 tablespoons honey

3 tablespoons cornstarch

1/2 cup cold water

Directions:

1. In a medium to large saucepan, combine the soy sauce, 1-3/4 cup water, ginger, garlic powder, brown sugar, and honey. 

2. In a separate bowl, combine the cornstarch and 1/2 cup water.  Stir until well dissolved.  Add to the saucepan.

3. Add the meatballs into the sauce and stir to coat.  Cook over medium-low heat for 30 minutes, or until the meatballs are completely thawed and heated through.  If sauce becomes too thick, add water, 1 Tablespoon at a time until it reaches a desired consistency.

4. Serve over rice.

Ingredients:

1 medium onion, chopped fine

2 cloves garlic cloves, minced

1/4 cup green or red bell pepper, chopped

12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)

1/2 teaspoon ground cumin

1 teaspoon Ancho chile powder (or mild chili powder)

1/8 -1/4 teaspoon chipotle chile powder (or to taste)

1 1/2 cups cooked black beans, well rinsed and drained

1/2 teaspoon salt (or to taste)

1 tablespoon nutritional yeast

2 teaspoons lime juice

1 can enchilada sauce (or 10 ounces homemade sauce)

8 corn tortillas

chopped green onions, for serving

Directions:

Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.

Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

{"Spicy Hot Chili Pepper Poster" via RabbitduckWorkshop}

Meatless Chili Mac

Ingredients:

2 (15 oz) cans dark red kidney beans, undrained

1 cup mild salsa

1 Tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

8 oz. Gluten Free elbow macaroni

Directions:

1. In slow cooker, combine the beans, salsa, and spices.  Stir well to combine.  Cook over low for 6 hours or high for 3-4 hours.  (You may also opt to cook over medium-low heat on the stove top for 20-30 minutes.) 

2. When ready to serve, cook and drain macaroni according to package directions.  Add the drained noodles to the chili mixture in the slow cooker.  Stir to coat the noodles and combine well.  Top with dairy-free cheese or sour cream.  Serve.

Chocolate Chip Zucchini Bread

Add some sweetness and vitamins into your breakfast or snack with this healthy and delicious gluten free, vegan baked bread. 

Ingredients:

2 cups Gluten Free all purpose flour 

1/2 cup brown sugar

1 1/8 tsp baking soda

1/2 tsp xanthan gum

1 tsp vanilla

1/2 tsp salt

1/2 cup Dairy Free chocolate chips

Egg Replacer equal to 1 egg

2 Tbsp melted Dairy Free butter

1 cup apple sauce

1 1/2 cups shredded zucchini

Directions:

Preheat oven to 325 degrees.  Grease a 9x5” loaf pan with nonstick cooking spray.

Combine flour, sugar, xanthan gum, and salt in a large bowl.  Mix well.

In a medium bowl, mix egg replacer and baking soda together until well combined and foamy.  Add vanilla, melted butter, and apple sauce. Add to the flour mixture and stir until blended.

Add the zucchini and chocolate chips and carefully fold into the mixture.

Pour the batter into the bread pan.  Bake for 40-45 minutes.  Let cool.  Serve.

"Make everything as simple as possible."

- Albert Einstein

Herb Crusted Pork Chops

Recipe adapted from the blog Eat Yourself Skinny!

4 boneless pork chops, fat trimmed

2 Tbsp Dijon mustard

1/2 cup Gluten Free Panko breadcrumbs

1 Tbsp fresh thyme, chopped

1 Tbsp fresh parsley, minced

1/8 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp extra-virgin olive oil

1. Preheat oven to 450 degrees F. 

2. Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture. 3. Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown. 

4. Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.  Enjoy!

“One cannot think well, love well, sleep well, if one has not dined well.”

- Virginia Woolf, A Room of One's Own