Butternut Squash Apple Soup

Winter Flavors!

Butternut Squash Apple Soup Recipe

Note that the smaller you chop your vegetables, the faster they will cook. We like to finely dice the onion. celery and carrot, and cut the squash and apple into 1/2-inch chunks. For a variation add a couple dashes of smoked paprika and/or swirl in a little sour cream at the end (off the heat).

Ingredients

• 1 medium yellow onion, chopped
• 1 rib of celery, chopped
• 1 carrot, chopped
• 2 Tbsp Olive Oil
• 1 butternut squash, peeled, seeds removed, chopped
• 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
• 3 cups chicken broth (or vegetable broth if vegetarian)*
• 1 cup water
• Pinches of nutmeg, cinnamon, cayenne, salt and pepper

Method

1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
3 Add salt and spices to taste, and garnish with chives or parsley.

Gingersnaps!

My friends must know I'm a snacker (there's that word again) because they send me the BEST recipes ever for my condition!!! Thank you Christina!!! These are also good for those who get queasy while their husbands drive the car on curvy roads :). Just sayin'....

Gingersnaps

Ingredients

Cinnamon sugar

• 2 tbsp xylitol (use organic sugar when not on the detox)
• 1 tsp ground cinnamon

Dry

• 1 cup brown rice flour
• 2/3 cup blanched almond flour
• 1/3 cup arrowroot powder
• 1 tbsp whole flax seed
• 1 tbsp freshly ground flax seed
• 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 tsp gluten-free baking soda
• 1/4 tsp Himalayan rock salt (sea salt will totally work fine)

Wet

• 3 tbsp agave nectar (use molasses when not on the detox)
• 1.5 tbsp water
• 1/2 cup xylitol (again, use organic sugar when not on the detox)
• 1/4 cup grapeseed oil
• 2 tbsp canned pumpkin – just pumpkin, not the pie filling

Directions

1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
2. Combine cinnamon sugar ingredients in a small bowl. Set aside.
3. Place dry ingredients in a medium-sized bowl and combine with a fork. Set aside
4. Combine all wet ingredients in a large bowl with a hand mixer until fully incorporated.
5. Pour dry into wet while the hand mixer is running. Mix for no more than 30 seconds, just until all ingredients are nicely combined.
6. Scoop 1.5 tablespoons at a time and roll into balls with your hands – dough will be sticky, don’t worry.
7. Roll balls in cinnamon sugar and place on prepared sheet.
8. Bake for 15 minutes. The longer you cook, the crispier they will be. I like mine a little chewy, so I took them out at 15 minutes. Some like their gingersnaps snappy, so you can cook that batch for 20 minutes juuust for them.

Maple, Turnip, and Carrot Mash

These is a yummy sweet veggie dish, very good around this time of year!

Maple, Turnip and Carrot Mash

Yield: 6 cups

Servings: 6

Ingredients

• 3 medium raw turnips, chopped
• 4 cups carrots, chopped
• 2 tbsp agave nectar 
• 2 tbsp extra virgin coconut oil

Directions

1. Place chopped turnips and carrots in a large saucepan. Fill with water and bring to a boil with the lid on.
2. Boil for 20 minutes, or until vegetables pierced with a fork are soft.
3. Drain, return back to saucepan and add maple syrup and coconut oil.
4. Serve with a protein .

Wanna Be Brownies

These are technically called Chocolate Jam-Packed Protein Cakes that Christina submitted to me, but after enjoying these, I think they should be called Wanna Be Brownies. It's probably as close as you're gonna get while on the detox :). Delicious!

3 Tbls Chocolate Protein Powder

1/4 cup egg whites

1 tbsp unsweetened apple sauce

10 drops liquid stevia or 1/2 tbsp agave or other sweetener

Directions

1. Preheat oven to 375F.
2. Combine all ingredients in a small bowl and mix until fully incorporated.
3. Drop mixture into a 1 cup oven safe ramekin. 
4. Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Almond Crackers

A reader emailed this recipe to me and I am SO grateful! I am a big time snacker (if that's even a word...) so these will really come in handy :)

Almond Crackers
1 cup almond flour (for extra fiber, grind whole almonds in a coffee grinder)
1 egg white
onion powder, garlic powder, and salt to taste

Mix everything in a bowl till it forms a ball. Place ball on greased cookie sheet. Top with a greased sheet of plastic wrap and roll to 1/8 inch thick. Sprinkle with salt, if desired. Use a pizza cutter to cut to cracker size. Bake at 325 for ten minutes. (watch the crackers at the edges. If they brown, remove them and continue baking the rest)

PUMPKIN BREAD!!!

I am SO grateful to my newest Detoxer, Brooke! She is coming up with all sorts of great recipes. She is the one to thank for the Chicken Tortilla soup, and now this fall favorite, Pumpkin Bread! Brooke loves fall so it's only appropriate that she find a detox friendly version of this treat. THANK YOU BROOKE!!!!


Preheat your oven to 350 degrees F. Grease an 8.5" loaf pan

Combine in a large bowl:

1 cup canned pumpkin
1/2 cup safflower oil
1 cup agave nectar
2 teaspoons vanilla extract
2 eggs

Whisk together in a seperate bowl:

1 1/2 cups brown rice flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 Tablespoon cinnamon
1/2 teaspoon pumpkin pie spice

Add the dry ingredients into the pumpkin mixture and stir until smooth.
Place the batter into the greased pan and cook for 50 minutes to an hour.

Chicken Tortilla Soup

Ingredients

 

• 1 frying chicken
• 8 cups chicken broth
• oil (I used safflower oil)
• 1 medium white onion
• 1 7 oz can green chilies (I tend to double!)
• 1 tsp ground cumin (again, I add a little more)
• 1 can, 15 oz, Mexican style stewed tomatoes (I couldn't find any detox friendly so I used diced tomatoes)
• 1 can, 15 oz, tomato sauce
• 1 cup brown rice
• 1 cup corn kernels (I always used 2 15 oz cans)
• 1/2 cup chopped cilantro
• salt and black pepper for your tasting
• avocado
• lime

I take off the skin of my chicken before cooking it.  Place chicken in a large stockpot with chicken broth.  Bring to a boil, then reduce to simmer and cook until chicken is tender, about 45 mins.  Transfer chicken to a plate and let cool.  Once cooled shred chicken away from bone and set aside until ready to use.  Pour broth through a strainer to remove the excess fat.  I tend to skip this step since I've already removed the skin off my chicken.

In a now empty stockpot, heat 2 Tbs of oil over medium heat and saute the diced onion until soft.  Stir in green chilies and cumin and cook for about 5 minutes.  Add stewed tomatoes, tomato sauce, strained chicken broth, and rice.  Bring to a boil, then reduce to simmer and cook for 20 minutes.  (I cook my longer and let my brown rice cook thoroughly.)

Add chicken and corn to the soup.  Simmer for another 20 mins.  Stir in the cilantro and season to taste with salt and pepper.  We add avocado and squeeze fresh lime juice into ours!

 

If you made the detox friendly tortillas from previous post, you can slice those up and add some to this soup! Yum!!!

 

 

Whip Cream

I just gotta say, you guys are SO LUCKY to have all these recipes! When I did the detox, I had NOTHING besides what was in that packet and I didn't really like those very much. There were no sweets besides the chews and shakes. This website is SUCH a blessing and amazing resource to help make your detox successful.

On that note, once you've completed your detox, PLEASE email me any recipes that you found on your own and loved. That way I can add it to this blog and bless other people with it! Thank you!

OK. Here is a link to YUMMY whip cream! Of course you can't have it with coffee while you're on the detox, but you could have it with berries for a yummy dessert!

http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/

Chicken Strips

EVOO
6 cups crushed brown rice cereal
salt & pepper
3 eggs
1 1/2 lbs chicken tenders
1/2 cup mayo (from previous post)
1/2 tsp dry mustard
2 Tbls agave
1Tbls lemon juice

Oven to 425. Grease cookie sheet with olive oil. Combing cereal with 1 1/2 tsp salt and 1/4 tsp pepper. In a little bowl, beat eggs. Coat chicken tender with cereal mixture, then in the egg, then back in the cereal. Place on baking sheet. Once they are all coated, bake for about 20 minutes.

Mix mayo, dry mustard, agave, and lemon juice until you have a "honey mustard" type taste. Play with it until you like it. You may add crushed red pepper if you like a little heat!

Stuffed Chicken Breast

1 lb Yukon Gold potatoes, peeled and cut into small pieces
1/4 cup rice milk
5 Tbls EVOO
zest of 1/2 lemon, slice the rest into wedges
salt & pepper
4 chicken breasts
2 Tbls fresh chopped parsley

Oven to 400. Boil the potato chunks in enough water to just cover them. Simmer until tender. Drain and return them to their pan. Add the milk, 4 Tbls olive oil, and lemon zest. Mash until smooth. Season with salt & pepper.

Pound chicken breasts flat. Place a layer of the mashed potatoes on top of the breast, and roll up. Hold with a toothpick. Season chicken with salt & pepper. Place in a roasting pan, drizzle with olive oil. Bake until golden, about 50 minutes. Serve with those lemon wedges.

Sun-Dried Tomato Sandwich Bread!

So you want a sandwich for lunch, eh? Whip some of these up, freeze the extras for another day, and fill with a lean protein of your choice, maybe a turkey burger! Once again, I LOVE having uses for my waffle iron!

2 cups pancake mix (from earlier post)
1/2 cup drained and chopped sun dried tomatoes
1/2 tsp salt
2 eggs, lightly beaten
1/4 cup safflower oil
1 1/2 cups rice or almond milk
Italian Seasoning

Whisk together pancake mix, sun-dried tomatoes, and salt. In a seperate bowl, mix eggs, milk, and oil. Add to the dry ingredients until combined.

Spray your preheated waffle iron with some non-stick cooking spray. After you spoon your mixture onto the iron, sprinkle with a little Italian Seasoning. Close and cook until done.

Play with other ingredients for different tastes and textures of sandwich bread. Awesome!

This one sounds weird, but it's GOOD!

Pasta with walnut cream sauce:

2 cups walnuts
1/4 cup toasted walnuts
1 peeled clove of garlic
1/4 tsp nutmeg
1/4 tsp red pepper flakes
salt & pepper
1/2 cup EVOO
1 lb brown rice pasta - shape of your choice
2 Tbls chopped fresh parsley

Boil a large pot full of water with salt added. Add the walnuts and garlic and cook for about 15 minutes, or until tender.

Remove walnuts & garlic from water with a slotted spoon and into the blender or food processor. Reserve 1 1/4 cups of the cooking water. Add the nutmeg, red pepper, 1/2 tsp salt, 1/2 tsp pepper, and reserved cooking water to the blender, pulse until finely chopped. With the motor running, drizzle in olive oil until creamy - may take around 5 minutes. Transfer to a bowl.

In the pot of water, add your pasta of choice and cook until tender, but don't over cook. Drain and toss with the sauce you made above. Serve in bowls topped with toasted walnuts and chopped parsley.

Tetrazzini with Chicken and Brown Rice

1 cup brown rice cereal crushed into crumbs
1 tsp dry mustard
3 Tbls chopped parsley
2 Tbls EVOO
20 oz sliced mushrooms
2 Tbls All-Purpose Flour (from previous post)
1 cup rice milk
2 cups water
Salt & Pepper
1 cup brown rice or wild rice
2 full cups chopped or shredded chicken

Oven to 350. Grease a 9x13 pan. In a small bowl, combine crushed cereal with dry mustard and 1 Tbls parsley.

In a large skillet, heat olive oil on medium-high. Add mushrooms and cook until softened, about 5 minutes. Sprinkle the flour on top, stir for about 1 minute. Stir in the milk and simmer, stirring every now and then, until thickened slightly. Stir in water, the rest of the parsley, 1 1/2 tsp salt and 1/2 tsp pepper.

Spread the dry rice in the greased pan, top with chicken, pour the mushroom sauce over it. Cover with foil, bake for about 30 minutes. Remove from oven, sprinkle with crumbs, drizzle with a little EVOO, and bake for 5 more minutes.

Garlic Mushroom Bisque

This sounds amazing, though I haven't tried it yet...

20 oz mushrooms
1/2 large onion, quartered
3 cloves garlic, unpeeled
4 sprigs fresh rosemary
3 Tbls EVOO
salt & pepper
4 cups chicken broth (organic, gluten free)
1 small potato, peeled, cut into small pieces
1/4 cup hazelnuts, chopped and toasted

Oven to 400. Place mushrooms, onion, garlic, and rosemary on a cookie sheet. Drizzle with EVOO and season with salt & pepper. Toss to coat and spread out onto a single layer. Bake until tender, about 25 minutes. Squeeze the garlic from their skins.

Put the veggies in a large pot and add the broth and potato pieces. Bring to a boil. Reduce heat to medium  and simmer until potato pieces are tender, about 15 minutes. Remove the rosemary. Puree batches in your blender, then return to the pot and reheat. Garnish each bowl with toasted hazelnuts.

If this isn't a fall season recipe, I don't know what is!

Homemade Tomato Soup

As the weather starts cooling off again, it's time to start thinking about soups! Tomato has always been one of my favorites :)

1 Tbls EVOO
1/2 medium onion, chopped
2 carrots, cut in small pieces
1 (28oz) can diced tomatoes with juice (make sure there are no additive besides citric acid when purchasing these! Some brands have corn syrup or other things added in. Yuck!)
4 cups chicken broth (once again, check that there's no yeast, corn syrup, or anything like that)
1/2 cup cooked brown rice
1/2 cup rice milk
1 1/2 tsp agave
salt & pepper

In a large pot, heat olive oil, then add onion and carrots and cook until softened, about 10 minutes. Reserve 1/4 cup of tomatoes and drain. Add the remaining tomatoes with their juice and the broth. Cover, bring to a boil. Stir in the rice and simmer for 30 minutes.

Pour this into your blender and blend until smooth. Stir in the milk and agave, season with salt and pepper. When you serve, top each bowl with some of the reserved, drained tomatoes. Yum!

Comfort food Chicken Soup

2 Tbls EVOO
1 small onion, finely chopped
2 celery stalks, cut into little pieces
1 carrot, peeled and cut into little pieces
1 cup mushrooms, sliced
4 springs of fresh thyme
8 cups organic chicken broth
1/2 cup brown rice
2 eggs
About 2 cups of shredded chicken meat off of a rotisserie chicken
1/2 cup frozen peas, thawed
salt & pepper
parsley for garnish

In a large pot, heat olive oil and saute onion, celery, and carrot for about 5 minutes. Turn to medium high and add mushrooms, cook for about another 10 minutes. Add thyme and chicken broth, bring to a boil. Stir in rice. Reduce heat to low, cover and simmer until rice is cooked, about 20 minutes. Turn off heat, and remove the thyme sprigs.

Blend eggs in a blender, while still running, drizzle in about 1/2 cup of the soup broth. Pour that mixture into the pot and cook on low heat. Whisk until the soup thickens - about 5 minutes. Add chicken and peas, cook until warmed through. Season with salt & pepper. Serve and garnish with parsley.

Shrimp and Corn Hushpuppies

1 cup frozen corn kernels - thawed
1 cup chopped shrimp
2 Tbls fresh lemon juice
1 tsp chili powder
1/4 tsp cumin
2 large eggs, lightly beaten
1/2 cup All Purpose Flour (from previous post)
1/2 tsp salt
2 Tbls cilantro
Safflower Oil

In a food processor or blender on low, combine corn, shrimp, lemon juice, chili powder, cumin, eggs, flour, salt and cilantro. Pulse until combined, but still chunky. Put in a bowl, cover, and refrigerate for 30 minutes.

Fill a deep skillet with 1 inch of oil and heat until 375 degrees (or just "really super hot" if you don't have a thermometer). Using a large spoon, drop the batter into the oil. Turn every now and then until they are golden brown and cooked through. It will take only about 3 minutes each. Remove with a slotten spoon and drain on paper towels.

You can serve these with a creamy salsa dip if you choose. Just mix thoroughly about 1/2 cup salsa with 1/4 cup homemade mayo (also from previous post), refrigerate, and serve!

Fruit Salad Muffins

1 1/2 cups All Purpose flour blend (from previous post)
2 tsp baking powder
1/2 tsp salt
2 eggs, you'll need the yolks and the whites separated
1 cup xylitol
1/2 cup vegetable oil (not soy)
1 tsp pure vanilla extract
2 Tbls rice milk
zest of a lemon
1/2 cup water
1 1/2 cups mixed fruit (green apples, strawberries, blueberries) cut into 1/2'' pieces.

Oven to 350. Line muffin tins.

Whisk flour, baking powder and salt together.

Beat egg whites until they form small peaks.

In a medium bowl, stir together egg yolks, xylitol, oil, vanilla, rice milk, lemon zest, and water. Add to the flour mixture just until combined. Fold in the fruit, then the egg whites.

Pour into the muffin cups until each is 2/3 full. Bake for 28-30 minutes.

Hashbrown Waffles

These are SO awesome and I'm so excited that I found this recipe. I love having more than one use for that waffle maker taking up space in my kitchen!

3 Yukon Gold Potatoes, peeled, grated, and wrung dry
1/2 medium onion, grated
1 Tbls vegetable oil (canola or safflower)
3/4 tsp salt

Mix all these together. Preheat your waffle iron, then spray with non-stick cooking spray. Place 1/2 cup potato mixture in each spot, then close and cook for about 10 minutes.

You can use these to make an egg sandwich, as a side for your eggs, or whatever you want! Get creative. I like to cook some over easy eggs to put on top of these hashbrown waffles. It's amazing!

Banana Pancakes

2 cups pancake mix
1 mashed banana
2 tsp pure vanilla extract
1 large egg, lightly beaten
1 1/2 cups rice milk
1 Tbls safflower oil
1/2 tsp cinnamon

Mix all together and pour 1/4 cup at a time onto a greased skillet or griddle. Cook for about 2 minutes on each side.

Pancake Mix - Base for several Recipes

Make a big batch of this to use in several recipes that you'll find later on on this blog.

To make a 2 1/2 lb batch:

9 cups of the all-purpose flour recipe also from the previous blog
1 cup xylitol - if you can find this made from birch rather than corn, it's less bitter.
3 Tbls baking powder
2 1/4 tsp salt

Whisk all together and store in an airtight container in a cool, dry place!

All-Purpose Flour

Rather than using the pre-mixed gluten free flour blends that make your food bitter and crumbly, make a big batch of this blend and keep it in your cupboard in place of your old bleached out white flour! You won't need to go back to that ever again!

To make a 4lb batch:

6 cups brown rice flour - I like Bob's Red Mill
3 cups tapioca flour - Shiloh Farms has the least bitter forumla of this
1 1/2 cups potato starch - Bob's Red Mill wins again
1 Tbls salt
2 Tbls xantham gum - And yet again, go with Bob's Red Mill

Whisk all these together and store in an airtight container in a cool, dry place.

Homemade Applesauce

Take however many green apples you want, peel them, core them, slice them thinly, and throw them in the crockpot. Put the lid on, turn it to low, and leave it 6-8 hours.

I do it overnight so I have beautiful fresh applesauce in the morning!

You can add cinnamon if you like!

Use in the waffle recipe, on top of the waffles, by itself, etc.

Try experimenting with other fruits too!

A New Spin on Oatmeal

OK. There have been lots of questions on whether oats are gluten free or not. Naturally, oats have no gluten in them. However, in most conventional processing plants, the oats are processed on the same equipment as wheat, and the protein strand that has the gluten in it can "contaminate" the oats, making them no longer gluten free. So it's not a very high level of gluten and after the detox it should be fine to go back to regular Quaker Oats unless you have a high sensitivity to gluten. However, during the detox, to establish whether you might have a gluten sensitivity, use gluten free oats from the health food store. These have been processed at a dedicated facility where there is no contact with any gluten. Anyways, here's a great recipe!

Ingredients:

• 1/2 cup regular oats
• 1 cup almond milk (or rice)
• 1 tsp pure vanilla extract
• 1 large carrot, finely grated (1 heaping cup)
• 2 tbsp coconut milk cream (use the cream off the top of the full-fat can only)
• 1/2-1 tsp ground cinnamon, to taste
• 1/4 tsp ground ginger
• 1/8th tsp ground nutmeg
• Pinch of kosher salt
• 1/2 tsp fresh lemon juice
• 2 tbsp agave nectar
• 2 tbsp crushed walnuts, divided
• 1 tbsp coconut milk cream + 1/2 tsp agave nectar (to drizzle on top)
• Shredded coconut, for garnish
• Cinnamon, for garnish
• Raisins, for garnish

Directions: Finely grate the large carrot to yield 1 heaping cup of grated carrots. Note that you want to use the fine grate, not the large one so the carrot shreds are very small.

In a medium sized pot over medium heat, add your almond milk, lemon juice, and coconut milk cream. Stir well. Add in your spices (cinnamon, nutmeg, and ginger) and salt. Stir again until mixed.

Stir in your grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8 minutes, stirring frequently. When the mixture has thickened up, stir in the vanilla extract, 1 tbsp crushed walnuts, and 2 tbsp of agave. Remove from heat and pour into a bowl.

Top with 1 tbsp of crushed walnuts and 1 tsp of shredded coconut. Prepare your coconut milk cream + agave mixture and drizzle it over top. Sprinkle with cinnamon for garnish.

Serves 1 large portion or 2 small portions.

Sassy Salad

Sassy Salad with Hard Boiled Eggs

Ingredients:

4 cups organic mixed lettuce leaves

1/4 small red onion, sliced

4 large strawberries

2 oz. raw pecans

1/2 medium avocado, sliced

1/4 cup raspberries

4 lemon wedges

Olive oil to taste

6 Hard boiled eggs

Directions:

Drain washed lettuce in salad spinner.  Place lettuce in a large shallow bowl.

Boil, cool & peel 6 eggs.

Arrange onions, strawberries, pecans, raspberries, & avocado over lettuce.

Serve with lemon & olive oil as dressing to taste.

Strawberry Muffins

Great for breakfast or to take on a trip.

Ingredients:
1/2 cup almond flour
1 cup brown rice flour
1/2 cup sorghum (jowar) flour
1/2 cup millet flour
1/4 cup xylitol
1 tablespoon tapioca starch or arrowroot starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
2 large organic free-range eggs, beaten
1/4 cup light olive oil or grape seed oil
1/2 cup plus 1 tablespoon agave nectar (amber is better)
1 tablespoon vanilla
3/4 to 1 cup rice milk, coconut or nut milk, as needed
1 1/2 cups fresh organic strawberries, washed, stemmed, diced

In a large mixing bowl, whisk together the dry ingredients- from the almond flour to the nutmeg. Add in the beaten eggs, oil, agave, and vanilla extract. Beat to begin combining. As the batter is coming together, start pouring in the milk, slowly, a little at a time, and beat to mix thoroughly. When you have added 3/4 cup liquid, take a close look at your batter. It should be soft and slightly thick. Add the rest of the milk slowly, continuing to beat. When the batter looks like a muffin batter, stop adding the liquid. I used a full cup, but some of you in more humid climes might need a tablespoon or two less liquid. This batter isn't super-smooth and sticky (no xanthan gum!). It is not as thin as cake batter. It should look almost puffy.

Stir in most of the strawberries by hand, using a wooden spoon (reserve a portion of the strawberry pieces for the tops).

Spoon the strawberry muffin batter into the twelve lined cups. Stud the tops with strawberry pieces. Don't smooth out the tops- leave them puffy and bumpy.

Bake in the center of a pre-heated oven for 25 to 30 minutes. Note: If your berries are cold, your muffins will take a few minutes longer to bake.

Cool the pan on a rack for five minutes, then turn out the muffins to continue cooling on a wire rack (this keeps them from steaming in the hot pan and getting soggy).

Cook time: 30 min

Yield: 12 muffin

Tortillas

I LOVE this!!! This is another recipe, like the waffles, where you should double or triple your batches and freeze the extras for easy use later on. Who wants to go through this much trouble regularly? Hahaha. These will end up being WAY cheaper than store-bought detox friendly tortillas. So if you put the work in one day to make a bunch, it will pay off for a long time down the road.

Something else I love about this recipe is that it has substitutions for corn derived products. It is nearly impossible to find foods that have no corn in them, and 95% of today's corn products are from genetically modified corn. I know that one person can't make a difference, but if more of us will start avoiding genetically modified corn in our lives, maybe eventually the trend will start reversing. Vote with your dollar! It's the most powerful voting tool.

Ingredients

• 1 cup Gluten-Free Bread Flour Mix (recipe follows)
• 1 teaspoon xanthan gum*
• ¾ teaspoon double-acting baking powder**
• ½ teaspoon fine sea salt or table salt
• ¼ cup plus 2 Tablespoons rice milk
• 2 teaspoons canola oil

Directions

1. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, and salt, whisking well.
2. Heat rice milk until warm (not hot).  Make a well in the center of your dry ingredients, pour in rice milk and canola oil, and mix with a wooden spoon until combined. The dough will be sticky.
3. Turn out dough onto a board or work surface, lightly floured with some Gluten-Free Bread Flour Mix. Sprinkle a little more flour mix onto dough and onto your hands.
4. Knead the dough about 30 seconds, until smooth and no longer sticky, then mold into a ball. Place ball into bowl, and cover bowl with a damp kitchen towel. Let rest 20 minutes. Remove dough from bowl, and cut into four pieces. Roll into four balls.
5. Transfer balls to a dry plate, cover with damp towel and let rest another 10 minutes. Working with one ball at a time, sprinkle a little more flour mix on the work surface.  Using the palm of your hand, press ball into a disk about 4-inches in diameter.
6. Sprinkle a little more flour mix on dough; flip and roll out into about a 9-inch circle with a floured rolling pin.  I usually like the heavy old-fashioned rolling pins, but for this recipe I prefer the lighter French dowels.
7. Using an offset spatula, loosen dough from board all the way around, flip, and give it one more roll over. Don’t worry that it’s not a perfect circle. We’re about to fix that.  Place an 8-inch bowl over the tortilla, and trim the edges.
8. Remove bowl, and use the offset spatula to separate the tortilla from the board.
9. Transfer tortilla to a plate and cover with the damp towel while you roll out the rest. Repeat steps to roll out the remaining three, remembering to add more flour mix to your work surface and rolling pin.
10. Heat a 10-inch cast iron skillet over high heat until starting to smoke. You want that puppy really hot.
11. Add a tortilla, cook 30 seconds, flip with a spatula and cook 30 seconds more until there are a few brown spots on surface. Do not overcook, or the tortillas will become brittle. Transfer to a plate, and keep covered with a dry cloth while you finish cooking the rest. Eat warm or at room temperature. To store any that don’t get eaten right away, wait until cool, then seal in a zip lock freezer bag and place in freezer

*You may use guar gum in place of xanthan gum if you are concerned about corn derivatives.
**Hain Featheweight Baking Powder is corn-free, and can be used in place of double-acting baking powder.

Gluten-Free Bread Flour MixMakes six cups

Ingredients

• 1 1/2 cups millet flour
• 1 1/2 cups sorghum flour
• 2 cups tapioca starch
• 1 cup potato starch

Directions

1. Measure out flour by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour). Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.


The above recipes came from: http://wholelivingdaily.wholeliving.com/2010/05/gluten-free-flour-tortillas-food-allergy-recipe-challenge-2.html

Taco Salad

Taco salad:

Garden of Eatin' makes a fantastic organic taco kit that comes with shells, taco sauce without vinegar, and meat seasoning. I just crumbled up the shells and topped it with lettuce, ground beef, salsa, black beans, corn, jalapenos, tomatos, and green onion. Pretty much anything you’d put on a regular taco except cheese.

If your health food store doesn't carry this, just ask them for a special order. They can get it!

Pizza

You can make any of your favorite things detox friendly with just a few tweaks!

Look at your local health food store for a gluten-free bisquick mix or pizza crust. Check the ingredients for sugar and yeast - remember those are "no-no's"! There is a pizza crust mix I'm familiar with that includes a yeast packet. You can use that mix, just don't use the yeast. It obviously will be more like a flat bread than a pillowy pizza crust, but it's yummy and does the trick.

You can make your own marinara similar to the recipe for the spaghetti sauce with crushed tomatoes, a pinch of stevia or xylitol, herbs, salt & pepper and some tomato paste. If you feel like comparing a zillion types of marinara at a health food store, you might find a gluten, sugar, yeast, soy free brand - but I haven't been that ambitious yet. If you find a great brand that is detox friendly, post it in the comments of this recipe for others to enjoy!

Top the pizza with mushrooms, onions, peppers, tomatoes, seasoned ground meat, nitrate free turkey bacon crumbles, or any other array of detox friendly toppings. Have fun with it and get creative! Obviously you can't have cheese on it, but you'll be surprised at how you won't miss it. Trust me! Cheese does help hold things together, but if you use a flavorful blend of other things, you'll be pleased at the taste without the cheese.

Spaghetti

This is something I live off of when on the detox. It's easy, filling, delicious, cheap, goes a long way. It's perfect!

Ingredients:
1 large can crushed tomatoes (28oz)
1 little can tomato paste
1 Bay Leaf
1 tsp Italian Seasoning
1/2 tsp Oregano
1 minced garlic clove
Itty Bitty pinch stevia or xylitol
Sea Salt
Pepper to taste
1 lb ground lean turkey or chicken - browned and grease drained
Brown rice pasta- cook according to directions.

Directions:
Put all ingredients except pasta in a crock pot or on the stove in a big pot. Fill the can of tomato paste with water and add it to the crock pot. Let simmer for a long time.

When ready to indulge, place pasta in bowl, and spoon the sauce over it. Yummy!

Variations:
*If you like a spicy sauce, add red pepper flakes or small pieces of chopped peppers and onions.

*I typically double this recipe so that it completely fills up my crock pot and I can eat on it all week. Once I'm sick of it, I put the rest of the sauce in freezer bags, label it, and have it for dinner later on down the road. All I have to do then is cook some pasta and thaw the sauce, and dinner that night is easy breezy!

*You might like a thinnner sauce, so add water or some tomato sauce. Really play around with the spices and herbs you use, the sauce texture, etc. and find the way that your family loves!

Citrus Shrimp Salad

Ingredients:1 clove garlic
3 tablespoons fresh-squeezed lemon juice
1 tablespoon Tamari Sauce
1/8 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 pound medium peeled and de-veined shrimp
1 cup watercress, chopped
1 medium head cabbage, shredded
1 carrot, peeled and grated
1/3 cup fresh-squeezed lime juice
tiny dash of Stevia
Nonfat cooking spray or a dash of olive oil
2 tablespoons fresh basil, chopped (optional)
2 tablespoons toasted almonds, chopped (optional)
1/2 tablespoon roasted sesame seeds (optional)

Directions:In a food processor, add the garlic, lemon juice, tamari sauce, red pepper flakes and blend until smooth.

Pour lemon juice mixture into a medium sized bowl then add shrimp. Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.
In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.

In a small bowl, whisk together the lime juice with Stevia and then pour over salad mix. Toss until well-coated.

Spray a small skillet with nonfat cooking spray. Pour shrimp with the marinade into the pan and cook over medium-high heat for about 3 minutes or until shrimp is completely pink in the center.

Place cooked shrimp in center of salad and garnish with optional basil, sesame seeds and almonds

Refreshing Summer-Time Punch

Ok so this recipe is loaded with natural fruit sugars, and we all know that you're trying to avoid those during the detox unless it's directly after a heart-pumping activity. SO... that being said, DO NOT drink this while sitting on your front porch shooting the bull. DO NOT drink this after 6pm. ONLY drink this right after a softball game, or a vigorous walk, a good gym session, or a hiking trip. Within ONE hour of some activity. Got it!?! If I hear of anyone breaking the rules, I'm not going to share any more tempting recipes :)

Ingredients:

-1lg can pineapple tidbits (in their own juice, no syrup)
-5 bananas diced
-2 cups fresh strawberries – sliced
-2 cups lemonade (no sugar added - better yet, squeeze some lemons, add some stevia or agave, and viola! lemonade!)
-4 cups orange juice, (same as above)

Mix together and freeze. Set out about an hour before serving. Very refreshing for summer.

Vanilla Ice Cream

Yes, you read that right!!!

This recipe is for a small 1 quart ice cream maker. If yours is a larger capacity, increase the recipe as needed.

2 scoops Vanilla or Chocolate protein powder
2 cups water
1/2 cup egg beaters
1/2 tsp salt
2 tsp vanilla
Agave to taste (approx 2 Tbls)

Thoroughly blend your protein powder with the water. Then add all ingredients to your ice cream maker and follow the machine's instructions on how to freeze.

Variations:

Mix your protein in with almond, rice, or coconut milk to make it richer (coconut will be the richest).

Use stevia instead of agave if you prefer it's taste.

If you don't have an ice cream machine, I read one article that said to put the ingredients into a quart sized freezer bag, then fill a gallon freezer bag with ice and 8 Tbls rock salt. Put the quart bag into the gallon bag and turn the bags over frequently. I haven't tried this, but it sounds like it would work. Let me know if you do try it and how it turns out!

Ground Turkey with Potatoes & Spring Peas

Ground Turkey with Potatoes and Spring Peas

Ingredients:

1 medium tomato
3 cloves garlic
¼ cup fresh cilantro
20oz ground turkey
4 medium scallions, chopped
1 cup fresh peas
1 potato, peeled and diced into 1 inch cubes (optional)
8 oz can tomato sauce
¾ cup water
½ tsp cumin, or to taste
Sea Salt, to taste
1 bay leaf

cooked brown rice to serve over

Directions:

In a mini food processor or chop finely by hand, the tomato, garlic, and cilantro. In a large skillet brown the turkey and season with sea salt and cumin. When meat is browned add scallions, chopped tomato mixture, peas, potato, tomato sauce, water, cumin, salt, and bay leaf. Cover and simmer over medium-low heat until potatoes are cooked through, about 25 minutes stirring occasionally. Add more water if needed. Remove bay leaf and serve over brown rice.

Sweet Potato Corn Muffins

Thanks Val!! These sound like a great substitute for bread to go with a hearty meal.

Ingredients:

1 1/2 cup corn meal
1/2 cup gluten free baking flour (I used Bobs Red Mill from Harps)
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp baking powder
1 tsp sea salt

2 eggs
1 cup (mashed) baked sweet potato
1 cup almond milk (or whichever milk substitute you have on hand)
4 Tbls EVOO or canola oil

Mix dry ingredients in a large bowl, add wet ingredients to a well in the center. Thoroughly mix all ingredients and let sit for a couple of  minutes.  Spray muffin pans or line with paper liners and fill at least 3/4 full with the mixture. Bake at 400 degrees til nicely brown, i think it took around 12-15 minutes. 

Val's notes:

I think I am going to try 1 to 1 ratio of cornmeal to gluten free baking mix and add a bit more baking soda or powder. You might want to half the recipe unless you are cooking for a bunch, because like most cornbread recipes these muffins are a little dry the next day.

Also the recipe I modified this from called for a tablespoon or 2 of sugar, which I omitted, but if you like a sweeter corn muffin try your agave or stevia etc...  I think with a tiny bit of sweetener this recipe could be used for a blueberry muffin or other berry muffin, especially with the 1 to 1 ratio of meal to flour subst. because I think it will be a bit lighter. 

Chips

OK. So TECHNICALLY you can have corn chips where the ingredients are just corn, oil and salt, but that's definitely not optimal because there's not telling what kind of oils they use to cook those chips. As a chip fanatic, I'll share what I like best:

Xochitl chips are my absolute favorite in the entire world. Dandelions in Yellville has them, as does the health food store in Mountain Home, and I'm sure any other health food store could get them for you. They are made completely from non-genetically modified corn (try finding THAT in a grocery store!!), they use healthy, organic oils, and sea salt. They're thin, crispy, and AMAZING.

Rice Chips made by Lundberg (who also makes incredible wild rice mixes). Also found at the health food stores. Salty, flavorful, filling, what more could a girl ask for?

Pop Chips. These will fix your Lays cravings for sure. They're baked, not fried, made from potato, and are delicious! You'll feel like you're sinning when you eat them, but I promise they're detox friendly. Once again, check out your local healthy food store.

Warning: when purchasing chips even with these names, please PLEASE read labels! There are seasoned versions that have yeast, sugar, corn syrup, etc in them and those are NOT detox friendly.

World's Easiest Guacamole

I'm always getting compliments on my salsa and guacamole, but they are SO easy that it's almost embarrassing to share the recipe. You're still welcome to think I'm this amazing gourmet chef - even now that you know my secrets :)

4 ripe (somewhat squish-able) avocados
1 Tbls cilantro leaves, cut into pieces with kitchen scissors
1/4 tsp garlic salt
juice of 1 lime
1/2 tomato cut into small pieces
2 Tbls red onion thinly sliced and cut into small pieces

Mix it all together! If you like some heat to your guacamole, add some jalapeno. My family is whimpy so we forego that...

Note: I've recently met some people who commented on how I get the avacado out of it's skin. I didn't know that it wasn't common knowledge, so I'll share my method. I cut it in half from top to bottom (hot dog style), kind of around the seed, then take each half into each of my hands and twist (just like separating an oreo). I prick the seed with my knife and flick it out of there. Sometimes I get a good flick and it lands in the other room of my house, but that's beside the point. I then take a spoon and run it around the edge of each half and under the skin until I get all the yummy part out.

Homemade Mayo... yes, you read that right!

OK. So if you read the label on store bought mayo... well... just don't do it. It's ugly. Those of us who want to eat clean, yet have flavor and something creamy (hello!!) every now and then, this recipe has been a blessing. Put it on hard boiled eggs, on baked potatoes instead of sour cream, etc. Get Creative! Thank you Mom for coming up with this!!

Ingredients:
-2 Eggs (make sure they are super fresh or pasturized - a) they are not cooked so you have to be careful of samonilla, and b) they will not emulsify properly if not fresh)
-1 cup oil. You can use olive oil, safflower oil, walnut oil, coconut oil, whatever you want, just know that it will take on the flavor of the oil you use. Safflower has the least taste.
1-2 Tbl lemon juice. If you don't want much "twang" go for 1 T.
1/2 tsp salt

Optional:
1/4 tsp mustard powder
1/4 tsp garlic powder
pinch of pre-soaked saffron threads
2 minced cloves of garlic

Separate the eggs, put the egg yolks in your blender, add the whites to some scrambled eggs or something - just don't throw them away! That's protein!

Turn the blender on it's lowest setting and add the lemon juice.

Then, SLOWLY begin drizzling in your oil through the lid. When I say slowly, I mean it. If you go too fast, it will turn out looking like egg drop soup - not what we're going for.

So continue SLOWLY drizzling the oil in as the blender is going on it's lowest speed until the oil is all in there and things are looking creamy and whipped.

When it gets to a "stiff peaks" consistency, add the salt, and any of the optional add-ins.

Blend a few more seconds and viola! You have homemade mayo. Takes less than 5 minutes, saves you ALL sorts of preservatives and chemicals, and you know exactly what's in it. Enjoy! Feel free to post comments of how you've used your mayo to inspire the rest of us.

Quinoa Breakfast Burritos

You can make quinoa in your rice cooker! Just cook as you would brown rice. SO fast, so easy, and you'll have enough to throw into random recipes like this all week long. Quinoa is great because it's super high in protein, yet doesn't have a strong taste so you can add it to anything for an added boost. Yum!

Quinoa Breakfast Burritos

2 small corn tortillas - no preservatives
1/2 cup quinoa, cooked
4 egg whites
1/2 avocado, cubed
1 cup shredded lettuce
1/2 cup salsa (see recipe earlier on blog)
1/4 cup red onion, diced
1/2 cup black beans
small handful fresh chopped cilantro

Warm tortillas to soften. Cook quinoa and egg whites separately. Then mix in black beans, cilantro, and onion. Spread the mixture evenly on tortillas. Top with salsa, avocado, and lettuce. Yum!

CAULIFLOWER & GREEN BEANS IN COCONUT SAUCE

With lots of fresh grown green beans available in our stores right now, this is a great new way to serve it!

Cauliflower & Green Beans in Coconut Sauce

1/4 cup coconut milk
2 Tbls curry powder
1/2 cup diced red onion
3 minced garlic cloves
3/4 cup water
6 oz cooked chicken breast, cut into bite sized pieces
1 cup fresh green beans
1 1/2 cups cauliflower florets
1/3 cup cashews
1/3 cup chopped cilantro
salt

In a large skillet, heat the coconut milk over medium-high. Whisk in curry powder and salt, and dissolved any chunks in the coconut milk. Add onion and garlic, cook another 1-2 minutes. Add water and chicken.

Cook for a few minutes then add cauliflower and green beans. Cover, and cook for another 5 minutes - or  until vegetables are cooked.

Add cashews and top with cilantro and serve!

Almond Butter Nut Fudge

Almond Butter Nut Fudge

2 cups almond butter
2 scoops vanilla protein powder
1/3 cup mixed nuts - chopped
1/3 cup sesame seeds
2 Tbl agave nectar
3 Tbl gluten free oats

Mix all ingredients together and press into small baking pan. It will be quite sticky. Chill in refrigerator for a few hours and then cut into squares.

Salmon Cakes

I'm not a big fish lover, but these don't taste fishy at all and are even better as leftovers!!! So easy to pack and eat anytime.

Salmon cakes

2 eggs
1 can salmon
1/4-1/2 cup gluten free oats
1/4 cup fresh parsley
Basil
Sea salt
Pinch of red pepper flakes
2 tsp lemon juice
2 tbsp chopped onion
Mix all together, form patties, and cook in skillet until done!

Tuscan Strawberry Meringue

Here is a great dessert,

 

Tuscan Strawberry Meringue:

 

6 egg whites

1/4 tsp cream of tartar
2 cups sliced strawberries
2 tbsp agave or stevia 
4 scoops Arbonne Essentials Vanilla Protein

Instructions
Preheat the oven to 250°F. In a large mixing bowl, beat 6 egg whites and ¼ tsp of cream of tartar with an electric mixer on medium-high speed, until the egg whites become fluffy and hold stiff peaks. Scoop this mixture out into two large ball-like portions on a baking sheet lined with parchment paper. With the back of a large spoon, depress the middle of each portion to form a pocket (this is where the fruit will go). Bake in the oven until the mixture turns light golden brown, between 5 and 10 minutes. Remove from oven and set aside to let cool. Cut up 2 cups of strawberries and mix in a bowl with stevia. Add the protein powder to this mixture, 1 scoop at a time, mixing well. Once these dry ingredients are mixed together, add water – 1 tbsp at a time – until the mixture becomes creamy. Next, pour the strawberry mixture into the meringue pockets letting it flow over the sides. Serve cool and top with a few fresh sliced strawberries.

Protein Bars

Protein Bars:

2 cups organic almond or cashew butter
1 3/4 cups agave nectar
2 1/4 cups protein powder
4 cups organic, gluten-free Crispy Brown Rice Cereal (like rice krispies! Bought at the health food
store) or 3 cups gluten-free oats.

Microwave the nut butter and agave nectar for 90 seconds. Stir in the protein powder until smooth. Add the cereal or oats and mix. Press into a 9x13 pan and refrigerate to cool. Cut into 24 squares to get the right serving size.

I typically cut them up and put them directly into the snack size ziploc bags, then I put those baggies in the fridge. That way I can just reach in a grab a snack or throw it in my purse on the go.

I usually make these with the chocolate powder but they are fantastic with the vanilla too!

French Toast

To make french toast, make the waffles from the previous post. Then mix together several eggs (1 egg per waffle), dunk the waffle in the egg mixture, then cook in the skillet until both sides are golden brown. Top with agave and cinnamon. YUM!

Waffles

Make a double or triple batch, freeze them, and toast them like Eggo's. Top them with almond butter and agave, homemade applesauce, or make french toast with them!!

Waffles

2 eggs, beaten
1 3/4 cups almond milk
1/4 cup canola oil
1/4 cup unsweetened granny smith (or homemade) applesauce
1 teaspoon vanilla extract
1 1/4 cup blanched almond flour (or mixtures of different gluten free flours)
1/2 cup flax seed meal
4 teaspoons baking powder
1/2 tablespoon stevia
1/4 teaspoon salt

In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in flour, flax seed meal,  baking powder, stevia, and salt until batter is smooth.

Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Salsa

This salsa take 2 minutes to make and is sure to please a crowd!

Salsa

One big can (24oz) whole tomatoes

One regular can rotel (original, mild, medium, hot - your preference)

small handful cilantro

1/2 onion

1 tsp garlic salt

1/4 tsp cumin

dash stevia powder or xylitol

 

Throw it all in a blender, blend just a little, and woooolah!!!

Easy Pancakes

These are so yummy and simple!

Rice Flour Pancakes

1 cup brown rice flour
1/4 cup agave
2 tsp baking powder
1/2 tsp salt
1 egg - lightly beaten
1 cup almond milk
2 tsp oil (grapeseed oil, safflower oil, or quality canola)

Mix rice flour, agave, baking powder, and salt in a bowl. Beat in milk until mixture has a smooth consistency. Add the beaten egg and oil and mix until just blended. Add a little oil to griddle and cook on medium heat. Turn only once. This is supposed to to make 12 little pancakes. I have been doubling the recipe.

Lentils and Mung Beans

OK. These sound gross, but I promise they are AMAZING!!! Daksha cooks this recipe she grew up eating in India. Even Mia loves them! They are an awesome source of protein and make a great side dish or snack.

Lentils/Mung Beans - you can use either or both

To sprout, soak in water for 24 hours, changing the water every few hours or when you think about it.

After soaking, drain water and put in paper towels and fold up....put in bowl with lid and close lid except for small part to vent.

After the lentils/mung beans have sprouted at least a 1/4 inch long they are ready to cook.   Depending on the temps it can take 1-2 days for the sprouting.

This is for 1/2 bag or 1/2 lb of lentils.  I use a whole bag and double.

 

In a large skillet, or sauce pan:

2 tbsp. olive oil and fresh minced garlic cloves.  Heat a bit and then add the sprouts. Add salt, pretty good pinch or two of turmeric, more garlic, jalapenos to taste, and fresh ginger grated. (I just cut off a chunk of ginger, peel and grate)

Add 1/2-3/4 cup of water.  If you do a whole bag I usually use about 2 cups of water.  Water should not cover the sprouts. Simmer on low about 30 minutes or so until most of the liquid is gone and the sprouts are tender.

Can add cilantro and lime juice on top to garnish.

New Site!!!

Rather than emailing a zillion recipe emails all the time, I am going to be updating this blog with recipes as often as I get them. So send me recipes, tips, tricks, vices, that you've discovered during your detox experience so that we can share them with others in one central spot!

Helping people through the detox is my passion. When I get success stories and personal growth stories, they make me SO happy. So please send me those too :)

Katy
katy_ford32@hotmail.com