Now that most of my family is gluten free, I have an arsenal of healthy GF recipes that I’m excited to share with you.
1 Cup Walnuts or Almonds
3/4 Cup Dates (pitted)
1 Tbs. Chia Seeds
2 Tbs. Cacao Powder
1/8 Tsp sea salt
Directions: Pulse nuts in a food processor until finely ground. Add salt, chia seeds, then dates one at a time (If the mixture does not hold together well then add more dates). Roll into balls (and in coconut flakes if desire), refrigerate and store in a glass jar until ready to serve. Enjoy!!!
ALMOND BUTTER CHOCOLATE ENERGY BALLS
These gluten-free energy balls are delicious and so nourishing. They are an ideal after school snack for the kids or a grab and go energy boost for us busy moms.
1/3 Cup Almond Butter
5 Pitted Dates (add one at a time through the top hole as the processor runs, until forming a paste)
3 Tbsp Ground Flax Seeds
1 Tbsp Chia Seeds
1 Tbsp Cocoa Powder
A few Shakes of Sea Salt
Directions: Pulse almond butter in a food processor, Add salt, chia seeds, then dates one at a time (If the mixture does not hold together well then add more dates). Roll into balls (add in coconut flakes if desire), refrigerate and store in a glass jar until ready to serve. Enjoy!!!
BANANA BLUEBERRY MUFFINS
These sugar-free almond flour muffins are delicious. They are perfect for a morning breakfast with a schmear of sunflower butter or as an after school snack. Check out the link to Elana’s Pantry which is a fantastic Gluten Free Blog.
3 cups blanched almond flour
1 Tbs Chia Seeds
1/4 tsp sea salt
1 1/2 tsp baking soda
2 tsp Coconut oil (melted) or grapeseed oil
3 large eggs
2 cups (4-5) mashed super-ripe bananas
1 cup fresh or frozen blueberries (we also use dark chocolate chips sometimes)
Directions: Preheat oven to 350 degrees. Line muffin cups with paper liners.In large bowl combine almond flour, china seeds, salt and baking soda.In medium bowl whisk together eggs and oil. Stir wet ingredients into almond flour mixture until combined. Stir in mashed bananas - then fold in blueberries. Spoon into muffin cups. Bake for 30-35 minutes, until golden brown and toothpick comes out clean. Let muffins cool in pan for 30 minutes - then serve. Enjoy!!!
FENNEL, BLOOD ORANGE AND ARUGULA SALAD
-1 fennel bulb, greens and ends cut off
-3 blood oranges
-3 cups arugula
-2 tbsp fresh lemon juice
-6 tbsp olive oil
-1/4 red onion
-1/4 tsp sea salt
-1/4 tsp black pepper
-Cut fennel bulb in half from root to end and slice on a mandoline.
-Slice onion on mandoline.
-In a small bowl combine lemon, salt and pepper. Drizzle in the olive oil slowly while whisking.
-Toss the arugula, fennel and onions into a bowl with the dressing.
-Cut the blood oranges in half, then cut off the peel and pith. Slice each orange into three rings and place onto platter of arugula, fennel and onions.
-Garnish with pomegranate seeds, goat cheese or toasted sunflower seeds/pine nuts.