Coconut Shrimp with Brown Rice Noodles

Coconut Shrimp with Brown Rice Noodles

My four year olds favorite food in coconut shrimp, he asks for it all the time. He helped to make this dish and gave it two thumbs up at the taste testing!

Serves approximately 4 -6 people

1 bag of 14-16 count Shrimp, cleaned and cooked (easiest to use)

1 box Brown Rice Noodles (we use Annie Chun's)

1 Can Coconut Milk

1/4 Cup finely shredded coconut for garnish

1 small Yellow Onion, Chopped

2 Cloves garlic, smashed

1 Medium Red Bell Pepper, sliced

1 bunch Kale, remove the center rib and chop finely

4 Carrots, sliced into match sticks 

3 Tablespoons Bragg Liquid Amino

2 Tablespoons Coconut Oil

salt and pepper to taste

 In a large Skillet heat the Coconut Oil over medium high heat. Add the smashed garlic and onions and stir until onions become soft and start to brown.

Add the Carrots, Red Bell Peppers, and Kale, continue stirring. Add 1/4 Cup water and cover pan for 3 minutes.

In large pot, prepare the Brown Rice Noodles per the package directions.

Stir the Skillet with Veggies and carefully add the de-thawed shrimp. Add the Coconut milk and the Bragg's Liquid Amino's. Continue to stir until thoroughly heated.

Add the prepared rice noodles to Shrimp and Vegetable combination and combine. 

Salt and Pepper to taste.

In a small pan carefully toast the coconut over medium high heat. Continue to move the coconut to prevent burning.

Arrange your food on your plate and garnish with toasted coconut - ENJOY!

Gluten Free Bacon Scones with Brown Butter Glaze

Gluten Free
Bacon Scones with Brown Butter Glaze

3 cups all-purpose Gluten Free flour
1/2 cup white sugar
½ cup Crispy Bacon - chopped
5 teaspoons baking powder
1 teaspoon xantham gum
3/4 cup butter, chilled
1 egg, beaten
1 cup milk
Glaze
3 tablespoons butter
2 cups Powder Sugar
1/8 cup Milk
Pre heat oven to 400 degrees F. Line pan with parchment paper.
In a large bowl, combine GF flour mixture, sugar,xantham gum and
baking powder. Cut in butter. Mix the egg and milk in a small bowl, and stir
into flour until combined – do not over stir. Carefull fold in Bacon.
Use a scoop to place small mounds of dough on the cookie sheet.
Bake 15 minutes in the preheated over, or until golden brown
Glaze
Place butter in a fry pan over medium low heat. Slowly melt, then
brown the butter. Use caution not to burn the butter. Butter should be a light
tan color once brown. In a bowl, combine the powder sugar, milk and stir. Add the brown butter, if there
is sediment in the brown butter, be careful not to transfer this into the glaze
mixture. Stir completely. Add more milk if texture is still too thick. Using a
spoon, fork or spatula, gently glaze the cooled scones and Enjoy!

Gluten Free Cinnamon Raisin Bagels

Gluten Free Cinnamon
Raisin Bagels

3 Cups Gluten Free
Pizza Mix
1 tablespoon GF Yeast
2 teaspoons Cinnamon
1 Cup plus 1 Tablespoon Water
1 teaspoon apple cider vinegar
2 Tablespoons Honey
2 Tablespoons Vegetable Oil
1 Egg, lightly beaten
1 Egg White
1 Cup Raisins
Combine Pizza Mix,
yeast, cinnamon and salt.
Heat water to 110degrees (lukewarm), add vinegar, honey, oil
and eggs and beat together.
In a standing mixer combine the wet and dry ingredients and mix
for 2 minutes, until completely combined. Carefully fold in raisins.
Work individual balls of dough into the shape of bagels.
Grease your hand with extra oil for better control of dough. Form bagels, place
on lined cookie sheet and allow to rise in warm place for 20-30 minutes.
In a large pot of boiling water, carefully place in a few
bagels. Allow to cook for 30 seconds on each side. Using slotted spoon, or tool carefully remove from
pan. Continue to boil the remaining bagels.
Brush with egg whites
Bake at 425 for 20 minutes until lightly browned. Remove
from oven and sprinkle with cinnamon while still hot.
Allow to cool on wire rack – best served warm with your
favorite topping. Store in freezer and toast at future desire.

Cheese Crackers - Gluten Free - Move over Bunnies!

Move over processed processed Gluten Free bunnies, these cheese crackers are hopping!

1/2 Cup Butter - Soft

2 Cups Grated Cheddar Cheese

1 Cup Gluten Free Flour Mix

1/2 teaspoon Granulated Garlic

1/2 teaspoon sea salt

Using a hand mixer or table mixer, cream together the butter and cheese.

Add Garlic and Salt and combine

In a Food Processor place cheese mixture and flour and blend until dough forms.

Divide into two sections and wrap in plastic wrap for 15-20 minutes.

Roll cooled dough about 1/8 inch thick and cut out with your preferred cookie cutters. An apple corer make work for small round crackers.

Preheat over 400.

Place crackers on a none greased cookie sheet, parchment paper on the tray works well. Arrange crackers and place in over for 4 minutes

Remove crackers and pop any bubbles with a sharp knife or chopsticks.

Put back in over for 2-3 minutes until slightly gold on edges. Cracker can burn fast, watch close.

Enjoy! You will never go back to buying those expensive boxed crackers!

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Quick and Easy Spaghetti Sauce with Dorot Herbs

Sunday is Quiche Day at our house and we made a delicious Spinach, Tomato and Wild Rice Quiche with a quick spaghetti sauce to top it off. The spaghetti sauce uses my staple product - Dorot Frozen Herbs.

6 Medium Sized Tomatoes, peeled. or (1 large can of peeled tom

atoes)

2 Dorot Forzen Garlic Cubes

1 Fresh Garlic bulb sliced (optional)

2 Dorot Frozen Basil Cubes

1 Cup Packed Fresh Spinach

3 medium sized Carrots sliced

2 Tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

In a Medium sized sauce pan add Olive Oil, Fresh Garlic and Dorot Herb Cubes and heat over low-medium heat. Add Carrot, Tomatoes and Spinach and heat for 2-3 minutes. Reduce to simmer and simmer for 10 minutes. Stir occasional - while stirring gently mash the tomatoes into the mixture to create a smoother sauce. Makes approximately 2 Cups Sauce.

With all recipes my ingredients are guidelines or ideas utilize the items you have on hand or add something to give it your own personal twist. You can Add Onions, Fennel, Celery, Mushrooms, Meats or Seafood - Whichever you'd like to make your perfect sauce! Enjoy and experiment with new taste ideas! Please feel free to share your ideas for an ideal sauce!

Enjoy!

Quiona Citrus Salad

Quiona Salad

2 Oranges Peeled and Sectioned

3 Hearts of Palm Sliced (I used Trader Joe's Jar Hearts of Palm)

3 Carrots Sliced

1/2 Head of head lettuce sliced

1 Cup of Quiona (to prepare combine 2 cups water to 1 Cup Raw Quiona in sauce pan, bring to boil, then reduce heat to simmer until quiona appears clear)

1/2 Cup Ham Cubes - Optional

Allow quiona to cool. In a large bowl mix quiona, carrots, hearts of palm, orange segments and ham cubes. Drizzle with Dressing (see below) and carefully combine. Serve over sliced lettuce. Fresh Parsley will be a nice addition.

Dressing

1/4 Cup Brags Apple Cider Vinegar

1/8 Cup Extra Virgin Olive Oil

1 Tablespoon Honey

1 Tablespoon Grainy Mustard

pinch of salt

Mix all ingredients.

Enjoy!

Pizza Rolls and Dorot Frozen Herbs

Monday Night was our night to use up the random things in the house. We opted for pizza rolls! They were easy to make and so yummy. I put some in the freezer for a quick snack or dinner addition in the future. You can make your pizza rolls with any fillings you'd like. We also utilized the Dorot Frozen Herbs. I must say that I absolutely love this product and was ecstatic to find a variety pack at Costco! Needless to say I am going wild with my frozen herbs. My freezer is full of these fun little packages. Between shopping at the Linden Hills Coop and Costco I have every herb they make.

These are simple and easy treats. Enjoy!

1 Bag Bob's Red Mill GF Pizza Crust (Prepare per bag directions)

1 Jar Pizza Sauce

2 Cups Shredded Cheese

1 Cup Ham Cubes ( or any fillings you

enjoy)

1/4 Cup Extra Virgin Olive Oil

2 Dorot Garlic Cubes

2 Dorot Basil Cubes

1.) Prepare pizza crust to bag recipe. Divide into 3 sections. Wet a kitchen hand towel and lay flat on countertop or flat surface, place parchment paper over the towel - the wet towel keeps the parchment from moving while you roll our your dough. Using gluten fre

e all purpose flour, generously flour your surface and roll out one section of dough.

2.) Combine the Olive Oil and 4 Dorot Cubes and stir until fully combined. Using a pastry brush lightly brush the dough.

3.) Arrange your toppings. If using

sauce, add the sauce before the cheese. Leaving one area free of toppings to seal closed.

4.) Gently Roll into a long tube shape. Slice into 2 inch rounds and place in a muffin tin. Adjust size of rolls to fit your muffin tin.

5.) Brush Tops with Olive oil and Dorot Mixture.

6.) Bake at 400F for 20-25 minutes until tops become golden brown.

Enjoy While Hot!!

Kids Berry Probiotic Protein Shake

My kids love smoothies! We incorporate smoothies frequently into our breakfast routine - even more so durning the winter months (extra probiotics are helpful in keeping you healthy). Here is a recipe for our favorite kids shake, yummy enough for adults!

1/2 Cup Frozen Blueberries (Organic - Cascadian Farm)

1 Cup Frozen Strawberries (Organic - Cascadian Farm)

1/2 Cup Vanilla Yogurt (Fresh made a few days ago)

1/2 Cup Milk (Organic - Whole) (Make substitutions as needed)

2 Tablespoons Organic Vanilla Pedia Smart (We love this it can be found at Whole Foods, and Amazon.com - many other places as well. It has 20 vitamins and minerals, 7 grams of protein and organix simple and complex carbohydrates)

1/2 teaspoon Kids Raw Probiotics - Garden of Life (great for healthy digestion, and supports immune health - plus this product delivers 23 raw fruits and vegetables!)

All Items in a mixer, mix and serve! Add more milk if too thick.

Makes about 2 cups - my 4 year old had 1 1/2 cups and my 2 year old 1/2 cup (she doesn't drink as fast)

Enjoy and be healthy!