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Recipes
Butternut Squash Apple Soup
By SpartyGreenMom
In a large pot warm oil Caramelize onion, sautéing 10-15 minutes until golden brown Add squash cubes, apple slices...
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium butternut squash, peeled, seeded and diced into 2 inch cubes
- 3 apples, peeled, cored and sliced
- 1 teaspoon ground cinnamon
- 8 cups chicken stock or water
Candied Seeds & Nuts (for Parfait)
By SpartyGreenMom
Soak all seeds and nuts for 1 hour in water
- 1/4 cup of pepitas (pumpkin seeds)
- 1/4 cup of sunflower seeds
- 1/4 cup of chopped pecans
- 1/4 cup of chopped almonds
- 1/2 cup maple syrup
- 1/2 t cinnamon
- 1 t of lemon juice
- pinch of salt
Pumpkin Pie Baked Oatmeal
By SpartyGreenMom
Preheat oven to 350. Mix all the dry ingredients in one bowl
- 2 cups gluten free rolled oats
- 1/2 cup pepitas
- 3/4 cup pumpkin puree
- 1/3 cup maple syrup or raw honey
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 2 T coconut oil
- 2 T almond milk
- 1/2 tsp salt
Beef Enchilada Dip
By SpartyGreenMom
All the flavours you know and love about Beef Enchiladas
- 2 tsp oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 lb ground beef
- 1 packet taco seasoning
- 14 - 16 oz can refried beans
- 10 oz can Enchilada sauce of choice (I use Medium Mild Old El Paso)
- 14 oz black beans, drained
- 2 cups grated Montery Jack or Cheddar Cheese
- Cilantro, for garnish
Vegan Thai Noodles
By SpartyGreenMom
In a small bowl mix together the almond butter, tamari, coconut milk and honey to taste
- 1 package soba noodles
- 1 cup sliced shiitakes
- 1 medium red onion, peeled
- 1-inch knob of ginger, peeled and pressed
- Heaping tbsp coconut oil
- 3 tbsp almond butter
- 1 tbsp wheat free tamari
- 6 tbsp coconut milk
- 1/2 tbsp of honey
Italian White Beans with Kale
By SpartyGreenMom
Beans and Kale: Bring water to a boil in a large pot, then add beans
- For the Beans and Kale:
- 1 3/4 quarts water
- 1 1/2 cups dry white beans (such as Cannellini or Great Northerns)
- 4 cups packed kale leaves, roughly chopped
- 1 3/4 cups canned crushed, peeled tomatoes
- 1 bay leaf
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 red or orange bell pepper, chopped
- 2 tsp minced garlic
- 1/2 teaspoon each, leaf thyme, leaf oregano
- 1/2 teaspoon red pepper flakes
- Salt to taste
- 1 tablespoon balsamic vinegar
- For the Polenta:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 2 cups vegetable broth
- 2 cups milk
- 1 cup polenta
- 1 teaspoon kosher salt
- 1/2 cup Italian cheese blend (usually a mixture of asiago, provolone, fontina and parmesan)
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons finely chopped flat-leaf parsley leaves
- 1 tablespoon finely sliced chives or finely chopped basil
Chocolate Raspberry Crepes
By SpartyGreenMom
In medium bowl, mix first 11 ingredients together
- 1/2 cup cooked quinoa
- 2 Tbsp coconut oil
- 1 Tbsp cacao powder
- 4 Tbsp honey
- 2 eggs, well beaten
- 1 cup oat flour
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 cup coconut milk
- 1/3 cup water
- 1 cup coconut cream
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
- 1/2 cup honey
- 1/2 cup cacao powder
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
Coconut Chocolate Chip Larabars
By SpartyGreenMom
Line a square or rectangle baking dish with parchment paper
- 1 1/2 cups pitted medjool dates (I used Natural Delights)
- 3/4 cup unsweetened shredded coconut
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/3 cup chocolate chips (I used Enjoy Life)
Fish Tacos Recipe with Broccoli Slaw and Lime Cream Sauce | Organic Authority
By SpartyGreenMom
This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink ...
- This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink inside, and a slaw made with sweet shredded broccoli, all topped with a creamy sauce spiked with fresh lime.
- Ingredients
- Prepared broccoli coleslaw, 4 cups(8 oz/250 g), about half of a 16 oz (500 g) bag
- Red onion, 1/4 cup (11/2 oz/45 g) minced
- Fresh cilantro, 1/4 cup (1/3 oz/10 g) minced
- Fresh lime juice, 1 tablespoon plus 21/2 teaspoons
- Serrano chile, 1, seeded and minced
- Kosher salt and freshly ground black pepper
- Gluten-free mayonnaise, 6 tablespoons (3 fl oz/90 ml)
- Plain Greek-style yogurt, 6 tablespoons (3 oz/90 g)
- Lime zest, 11/2 teaspoon finely grated
- Albacore tuna, 1 lb (500 g), cut into 3/4-inch (2 cm) cubes
- Ancho chile powder, 3/4 teaspoon
- Ground cumin, 1/4 teaspoon
- Ground coriander, 1/4 teaspoon
- Olive oil, 2 tablespoons
- Large avocado, 1, peeled and sliced
- Gluten-free corn tortillas, 8–10 (51/2–6 inches/14–15 cm in diameter), heated
{2 Ingredient} Slow Cooker Peperoncini Beef Roast
By SpartyGreenMom
Combine roast and jar of peppers (including liquid) into your crock pot or slow cooker and cook on low for 6-8 hour...
- 2 pound Beef Chuck Roastwith or without bone (If frozen add 2 hours to cooking time)
- 1 jar peperoncini peppers