Cinnamon Nut Granola

Ingredients:

6 Cups of gluten-free rolled oats
1 cup of Maple Syrup
1/2 cup of coconut oil
1/2 cup of apple juice
2 tsp. vanilla
2 tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
chopped nuts
shredded coconut



Directions:

1. Place oats in a large bowl
2. Place all liquids in a large bowl
3. Add seasonings, and nuts to the oats - mix well
4. Add liquids to the mixture.
5. Pre-heat oven to 300 degrees, place all granola on cooking sheet and shredded coconut.
6. Cook for 20 minutes, stir, cook another 25 minutes or until crispy

Tom Kha Gai - Thai Soup

Ingredients:

• 2 cans coconut milk
  
• 2 cups Vegetable stock
  
• 4 red Thai chile, diced
  
• 1 inch fresh galangal root, thinly sliced
  
• 1 piece fresh ginger
  
• Tofu
• 1 can straw mushroom
  
• 4 medium tomatoes (optional)
  
• 1 stalk finely chopped lemongrass (optional)
  
• 10 kaffir lime leaves, thinly sliced
  
• 1 cup chopped fresh cilantro
  
• 3 tablespoons lime juice
  
• 2 tablespoons fish sauce
  
• 2 tablespoons brown sugar

Directions

1. Bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes
2. Add Tofu slices and stir occasionally
   
3. Add straw mushrooms (drained), and thinly sliced, deveined lime leaves (optional: cut a few cross-sections of lemon grass and add to the soup) (optional : cut tomatoes into largish cubes about 1" square, and add to soup).
4. Add more thai chiles if it is not spicy enough for you -- simmer for 10 more minutes.
5. When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well.Then top it off with the cut cilantro.Serve hot by itself or pour over rice.Dash chile sauce over the top to taste.

Nutrition Information

Recipe from recipezaar.com

Lentil Soup

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

From allrecipes

Puttanesca Sauce Recipe

Ingredients:

• 1/3 Cup of Olive Oil
• 8 whole garlic cloves
• 1/4 tsp Red Pepper flakes
• 1 can of fire crushed tomatoes
• 12 Kalamata olives pitted and halved
• 2 tsp of capers, drained
• 5 garlic cloves, chopped
• 1/3 cup of chopped parsley
• 1 tbsp of basil

Directions:

In skillet, heat olive oil. Add whole garlic cloves. Cook until garlic browns a bit. Add red pepper flakes and cook a few seconds. Add can of crushed tomatoes, olives, and capers. Simmer sauce for 30 minutes.

Add chopped parsley, garlic and basil. Simmer a few more minutes and serve over cooked pasta.


This sauce is fabulous served over gluten-free pasta. I like to simmer shrimp in red bell peppers, garlic, salt and pepper. I usually do this while the sauce is simmering.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes