1 apple
1 beet
1 carrot
1/2 lemon
1 carrot
1/2 lemon
Wash and cut up everything to fit into your juicer chute. Put all ingredients through your juicer. Be careful with the beets, they are prone to stain clothes and other items easily. Pour into a glass and enjoy.
Mean Green Juice
(this recipe is based on juice seen in the documentary Fat, Sick and Nearly Dead.)
1 cucumber
4 celery stalks
2 apples
1/2 lemon
6-8 kale leaves (or spinach would work too)
Small chunk of ginger
2 apples
1/2 lemon
6-8 kale leaves (or spinach would work too)
Small chunk of ginger
Wash and cut up everything to fit into your juicer chute. Put all ingredients through your juicer. Pour into a glass and enjoy.
Homemade V8 Juice
Homemade V8 Juice
2 tomatoes
1 stalk of celery
1 large carrot
1 c. broccoli
1/2 lemon
1 cucumber
1 garlic clove
1 c. broccoli
1/2 lemon
1 cucumber
1 garlic clove
Wash and cut up everything so it fits into your juicer chute. Put all ingredients through your juicer. Pour into a glass and enjoy.
Veggie Loaded Chicken Enchiladas
Serves 3
6 corn tortillas (I love Tortilla Land's uncooked corn tortillas)
1 c. pre-cooked chicken, shredded (pick up a rotisserie chicken, or I used our leftover chicken from the night before)
Salsa
4 or 5 sweet baby bell peppers, diced
3/4 c. Enchilada sauce
Home made guacamole (recipe follows)
If you are using the uncooked corn tortillas, prepare them as directed. Fill each tortilla with 1/3 each chicken, peppers and salsa (I used La Mexicana brand but any chunky/pico de gallo style will do). Roll up each enchilada and place in 8x8 baking dish. Spoon enchilada sauce on top and garnish with peppers. Place in oven for 10-15 minutes. If tops dry out a bit, add a little more enchilada sauce. Serve with dairy free guacamole.
Dairy Free Guacamole
In a food processor or blender place:
2 avocados
1/4 c. Cilantro
1/4 c. Salsa
Blend until smooth.
Gluten Sugar Dairy Free Breakfast Cookie Bars
(I usually double this recipe as these tend to disappear fast in our house)
1 banana
1/3 c. almond butter (read more about the almond butter I buy below)
2/3 c. applesauce
1 tsp. cinnamon (more or less to your liking)
1 tsp. vanilla
1/4 c. raisins (optional of course)
1 1/2 c. certified gluten free oats
Preheat oven to 350
Veggie Loaded Chicken Enchiladas
Serves 3
6 corn tortillas (I love Tortilla Land's uncooked corn tortillas)
1 c. pre-cooked chicken, shredded (pick up a rotisserie chicken, or I used our leftover chicken from the night before)
Salsa
4 or 5 sweet baby bell peppers, diced
3/4 c. Enchilada sauce
Home made guacamole (recipe follows)
If you are using the uncooked corn tortillas, prepare them as directed. Fill each tortilla with 1/3 each chicken, peppers and salsa (I used La Mexicana brand but any chunky/pico de gallo style will do). Roll up each enchilada and place in 8x8 baking dish. Spoon enchilada sauce on top and garnish with peppers. Place in oven for 10-15 minutes. If tops dry out a bit, add a little more enchilada sauce. Serve with dairy free guacamole.
Dairy Free Guacamole
In a food processor or blender place:
2 avocados
1/4 c. Cilantro
1/4 c. Salsa
Blend until smooth.
Gluten Sugar Dairy Free Breakfast Cookie Bars
(I usually double this recipe as these tend to disappear fast in our house)
1 banana
1/3 c. almond butter (read more about the almond butter I buy below)
2/3 c. applesauce
1 tsp. cinnamon (more or less to your liking)
1 tsp. vanilla
1/4 c. raisins (optional of course)
1 1/2 c. certified gluten free oats
Preheat oven to 350
Mash banana until smooth and all the chunks are gone. If you have a dark brown banana they tend to mash bet Add almond butter, my local Fred Meyer store has a grinder to make your own almond butter. The grinder is just loaded with almonds, nothing more is added to this almond butter. It comes out smooth and delicious just the way it is. This is my favorite almond butter to use for us and especially with how many my kiddo eats. Then I add the applesauce, this helps dilute the almond butter and mix it in more easily. Add the vanilla and cinnamon. This is where you can customize it to your tastes! I add raisins because we love oatmeal raisin cookies, but you could add nuts or other dried fruit if you want! Add the oats last and mix well so that the oats get wet equally. Let sit for about 10 minutes or more so that the oats can absorb the moisture. Measure out the dough as you would with any cookie and place each one on a greased cookie sheet. These do not spread as they cook, so press them down a little. My son has a hard time with a round shaped cookie, so I form these into rectangle shapes, or bars that he has an easier time with. Since these cookies do not spread you can form them into just about any shape you like! Cooking time will vary depending on your preference, for us we like a chewier cookie so we cook them for about 15-18 minutes. If you want them a little crunchier cook them a little longer. These need to be stored in an airtight container, and if you like them chewier like we do you will probably want to store them in the fridge. Left out the moisture tends to let them mold quicker than the average cookie/bar.
Gluten Dairy Sugar free "Pancakes"/ French Toast
2 Bananas, peeled
4 eggs
1 tsp vanilla
2 tsp cinnamon
(adjust vanilla and cinnamon to your personal tastes!)
Place all ingredients in blender and pulse. You now have you delicious GDS free batter! Cook in skillet just as you would pancakes, with one slight alteration. These are very difficult to flip, so make them about the size of your spatula. Serve with real maple syrup.
Dairy Sugar Gluten free Ice Cream
1-2 Bananas, peeled and frozen (per person)
Place frozen banana chunk in food processor and blend until smooth and creamy.
This recipe is so simple and tasty just as it is. We have played with it a little bit and discovered some great add ins to make your favorite flavors!
Mint Chocolate Chip
Add:
1/2 tsp mint extract
Chunks of dairy and sugar free dark chocolate
Chunky Monkey
Add:
Walnuts
Chunks of dairy and sugar free dark chocolate
Banana Pie
Add:
Cinnamon
Vanilla
Walnuts
The combinations are really endless.
Gluten Dairy Sugar free "Pancakes"/ French Toast
2 Bananas, peeled
4 eggs
1 tsp vanilla
2 tsp cinnamon
(adjust vanilla and cinnamon to your personal tastes!)
Place all ingredients in blender and pulse. You now have you delicious GDS free batter! Cook in skillet just as you would pancakes, with one slight alteration. These are very difficult to flip, so make them about the size of your spatula. Serve with real maple syrup.
Dairy Sugar Gluten free Ice Cream
1-2 Bananas, peeled and frozen (per person)
Place frozen banana chunk in food processor and blend until smooth and creamy.
This recipe is so simple and tasty just as it is. We have played with it a little bit and discovered some great add ins to make your favorite flavors!
Mint Chocolate Chip
Add:
1/2 tsp mint extract
Chunks of dairy and sugar free dark chocolate
Chunky Monkey
Add:
Walnuts
Chunks of dairy and sugar free dark chocolate
Banana Pie
Add:
Cinnamon
Vanilla
Walnuts
The combinations are really endless.
