Naturally Sweet Carob No Bake Cookies

I modified this recipe  from all recipes to use olive oil since I was out of coconut oil and to leave out cocoa since I am really not supposed to have chocolate.

1. combine in saucepan:

1 cup honey
1/2 cup olive oil
1/2 cup carob powder

2. Slowly stir and bring to a boil then let boil for 2 minutes and remove from heat.

3. Add:

2 cups rolled oats
1 cup peanut butter
1 cup unsweetened coconut flakes
1 teaspoon vanilla

4. Drop spoonfuls onto greased cookie sheet (or parchment paper or my favorite a cookie mat) and let cool in refrigerator for about 20 minutes.

Yum!!

Be Inspired,

Janelle Joy

Gluten Free Banana Mug Cakes

Overall Family Rating: 4

(I give these a 5, the others give it a 4 since I use firm bananas and they like sweeter, but still love to eat them anyway . . .)

I got this idea from Detoxinista and changed the peanut butter to pumpkin seeds

 Makes one or two mug cakes depending on the size.  I use two small half pint glass jars

Ingredients:
 one banana (the riper it is the sweeter)
1 egg
2 T pumpkin seeds (pepitas) I have used both raw and roasted and salted pepitas
1/4 tsp baking soda

1) Combine all ingredients in a blender
2) Pour into one greased mug or I like split the batter into two small mason jars
3)Bake at 350 degrees for about 30 minutes or until tops are golden brown and the center is firm.

Tips:
-leave space at the top of the mug for expanding.
-I like to use these for breakfast or send them with my daughter for a healthy school lunch that seems like a dessert.
- Run a butter knife around the outside of the mug and you can pop out the cake and slice it like banana bread.
-I have tried this in the microwave but don't like the results.  It is worth the baking time.

Quinoa Tacos

This is so Yummy and very fast!  I just used leftover Quinoa Green Chili Meatloaf and crumbled it up on Artisan Lettuce leaves.  I ate several for lunch today.  These would make a great main dish or an appetizer.

Quinoa and Green Chili Meatloaf

 Family Overall Rating: 4

(Hubby and I give it a 5, Morning Glory a 3 and Lady Slipper kept eating and eating it so she rates it at least a 4)

This recipe makes two large meatloaves since I like to have leftovers for tacos or shepherd pie on another night or to freeze one loaf for later.  Each meatloaf serves 8.

Ingredients:

2 -2 1/2 lbs ground beef
4 oz can green chilis undrained (if using whole, then I blend them in the blender first)
3 Tablespoons dehydrated red and green bell peppers
3 Tablespoons dehydrated onions
1/2 cup spinach or other vegetable puree (optional but sure tastes great and gets more vegetable servings into the diet)
1 cup of diced tomatoes (I used canned)
2 Tablespoons flaxseeds soaked in 1/4 cup boiling water (then blend in blender) (or use 2 large eggs)
about 2 cups cooked quinoa ( I like to use leftovers)
1 Tablespoon of Montreal Steak Seasoning or season as Desired


1) Combine all ingredients and blend together well in a large mixing bowl.

2) Divide into two large loaf pans

3) bake at 350 degrees F until meat thermometer inserted into the center is at least 165 degrees. (how long this takes will depend on your loaf size)

4) Allow to cool before slicing or it will be very crumbly.

Note:  This tastes great right away hot out of the oven but will be very crumbly. . . great to use for tacos, shepherd's pie, etc. 

Pressure Cooker Chicken Flavor Quinoa

Family Overal Rating: 3
(My toddler and I love quinoa and give it a 5.  My older daughter and hubby aren't really rice fans and this is very similiar to rice).

1 1/2 cups Quinoa
2 1/4 cups water
2-3 tsps Chicken Bouillon
(or use chicken broth)

Note: these directions are for the Cuisinart electric pressure cooker.  See your instruction manual if using a different pressure cooker.

1)Put all the ingredients in the  Cuisinart electric pressure cooker and set on high pressure for 2 minutes.

2)Use Natural Pressure Release  for 10 Minutes.

3)Finally use Quick Pressure Release to allow as much steam as possible to escape before opening the lid.  ALWAYS OPEN THE LID AWAY FROM YOU.

I use quinoa as a substitute for rice.  I also use it in meatloaf.

Homemade Pecan Butter

My family overall rating: 5 (with the agave syrup)
I have made this in two ways:

1) Simply blend up some pecans and that's it (this takes a powerful blender), then add agave syrup and salt to taste. This is a thicker butter.

2) Soak 1 handful of pecans (1/2 cup) in 1 Tablespoon olive oil and 1 Tablespoon of Agave Syrup and a little salt to taste.  When softened, they can be blended easily in a simple blender like "The Magic Bullet" I have found that I need to use the flat blades when blending such a small amout.

I try to make only the amount I need to use right then, but if there are leftovers they need to be refrigerated.


Serving Suggestion:

Morning glory says it is best warmed up and served on muffins,
like these Gluten Free Butternut Muffins