Gluten-Free Almond Butter Banana Bread

I found this recipe on Pinterest, in an effort to expand on gluten free cooking I made some ingredient substitutions.
This bread was delicious, and filling!, the flavors went great together.

ingredients
1C brown sugar
2/3C fresh ground almond butter
2 egg whites
3 bananas
1/3C plain yogurt (I used Old Chatham Sheepherding Company Sheep's Milk Yogurt)
1 2/3C hazelnut meal
1 tsp baking soda
1/4 tsp baking powder (gluten-free version)
1/4 tsp table salt

directions

1. Preheat oven to 350 degrees.
2. Grease loaf pan and sprinkle with hazelnut meal.
3. In a large bowl (I used my KitchenAid stand mixer), beat sugar and almond butter for 2 minutes.
4. Beat in egg whites on slow speed until blended.
5. Add bananas and yogurt, beat until smooth.
6. Stir in remaining ingredients until just combined.
7. Pour into loaf pan.
8. Bake ~55 minutes, until toothpick inserted into center of loaf comes out clean.
9. Let cool before slicing.
10. Enjoy!

French Onion Soup Casserole

I found this recipe on Pinterest, I added some more broth to it to make it more soupy than casserole-y.
While the mixture was unexpected to me, it turned out great!

ingredients
3 tbs salted butter
3 large sweet onions
6oz package of shredded swiss cheese
1 can cream of chicken soup
2/3C almond milk
1 tsp soy sauce
4 beef bouillon cubes
4C boiling water
10oz package of garlic crostini (or loaf of French bread, sliced)

directions

1. Slice onions into thin strips.
2. Melt butter in a large saute pan over medium heat.
3. Add onions, saute until clear.
4. Dissolve bouillon cubes in 4C boiling water.
5. Add onions and beef broth to casserole dish.
6. In sauce pan, bring cream of chicken soup, milk, and soy sauce to a boil.
7. Pour soup mixture into casserole dish, stir gently to mix.
8. Top with crostini (or bread) slices.
9. Bake, uncovered, for 15 minutes.
10. Remove casserole from oven, push bread slices under soup to coat the top of the bread.
11. Top with shredded swiss cheese.
12. Place casserole back in the oven and finish baking for 15 more minutes.
13. Enjoy!

Crock Pot Bacon-Wrapped Apple BBQ Chicken

I found this recipe on Pinterest, it was easy and pretty delicious.  I served it with green beans and it was plenty filling.

ingredients
4 boneless skinless chicken breasts
1C BBQ sauce (I used Sweet Baby Ray's)
1/4C brown sugar
2 tbs lemon juice
5 small apples, peeled and chopped (I used Crispin)
8 slices of bacon

directions

1. In a large bowl, combine BBQ sauce, brown sugar, and lemon juice.
2. Toss apples in mixture until completely coated.
3. Grease crock pot.
4. Wrap each chicken breast with 2 slices of bacon and place in crock pot.
5. Pour apple mixture over chicken.
6. Cook on low for 6-8 hours. (closer to 6 if you use thin-sliced).
7. Enjoy!

Braided Spaghetti Bread

I found this recipe on Pinterest, it was relatively easy and cheap to make and would definitely feed a bunch of people.

ingredients
1 package of pizza dough (I used Wegman's whole wheat)
6oz angel hair pasta
2C spaghetti sauce
8oz fresh mozzarella, cut into cubes
1 egg white
Parmesan cheese (I used Wegman's Italian blend cheese)
Dried parsley
Garlic Powder

directions

1. Preheat oven to 350 degrees.
2. Cook pasta according to directions.
3. While, pasta is cooking, spray cookie sheet or line with parchment paper.
4. Roll dough into a large rectangle.
5. Drain pasta and toss with sauce.
6. Place spaghetti lengthwise down the center of the dough.
7. Top spaghetti with cheese cubes.
8. Make cuts about an inch apart, down the long sides of the dough.
9. Begin braid by folding top and bottom strips toward the filling.
10. Then braid the strips, left over right until fully braided.
11. Brush with egg white and sprinkle with parmesan cheese, parsley, and garlic powder.
12. Bake 30-35 minutes, until golden brown.
13. Cool slightly and slice to serve.
14. Enjoy!

Paleo Sausage & Spinach Soup

I found this recipe while on my eating better crusade.
I have found some conflicting arguments about whether or not sausage is paleo friendly, but I went along with it and used plain chicken sausage.
Like usual, I made substitutions based on what I had in my house.
The way I prepared the soup made 8 hearty servings.

ingredients
1 medium sweet onion, diced
1/2 medium white onion, diced
1 hatch chile, roasted with skin removed, diced
1 tbs olive oil
1/2 tsp sea salt
1/2 tsp black pepper
2.5 lbs chicken sausage, removed from casing
8 cloves garlic, minced
2 tsp Italian seasoning
2C chicken broth
4C chicken stock
2C water
3C fresh baby spinach leaves, roughly chopped
1.5C unsweetened almond milk
1/4C fresh chopped basil

directions

1. In a large skillet, cook sausage until brown, using a wooden spoon to break into small pieces.
2. Meanwhile, heat olive oil in a large saucepan over medium heat.
3. Add onion and hatch chile, season with salt and pepper, cook until soft about 10 minutes.
4. Add garlic and Italian seasoning, cook for 5 minutes.
5. Add broth, stock, and water to pot.
6. Add sausage once it is done cooking.
7. Allow to come to a boil, then lower heat and simmer for 15 minutes.
8. Add spinach, basil, and almond milk to the pot and simmer for 5 minutes.
9. Enjoy!

Breakfast Quinoa

Looking for healthier and more filling breakfast options, I came across this recipe.
It makes 4 generous servings, while being particularly filling and delicious.
To reheat (if you're not eating all 4 servings at once), I just popped it in the microwave for a minute blueberries and all.

ingredients
2C unsweetened almond milk
1C quinoa
3 tbsp brown sugar
1/4 tsp ground cinnamon
1C fresh blueberries

directions

1. Bring milk to boil in small saucepan.
2. Add quinoa and return to a boil. (Keep an eye on this or you'll end up with milk all over your stove).
3. Reduce heat to low, and simmer, covered, until about 3/4 of the milk has been absorbed -- about 15 minutes.
4. Stir in sugar and cinnamon.
5. Cook, covered, until almost all the milk has been absorbed -- about 8 minutes.
6. Stir in blueberries and cook for about 1 minute.
7. Enjoy!

Gluten-Free Blueberry Chocolate Chunk Banana Bread

In searching for healthier baking options, I stumbled upon this recipe.

I don't have celiacs, but after doing a month long no flour challenge I wanted to test out a gluten free baked good.

This bread is awesome. Definitely does double duty as a dessert treat as well!

ingredients

1.5C hazelnut meal

2 whole eggs + 3 egg whites, lightly whisked

1/4C canola oil

3/4 brown sugar

2 bananas, mashed

1 tsp vanilla extract

1 tsp ground cinnamon

3/4 tsp baking powder

1/2 tsp salt

1C frozen blueberries (they float better in the batter than fresh ones)

1/2C dark chocolate chunks

directions

1. Preheat oven to 350 degrees.
2. Grease a loaf pan with butter or non stick cooking spray.
3. In a large bowl (I used my KitchenAid), whisk together all ingredients except for the blueberries and chocolate chunks.
4. Whisk until just combined.
5. Gently fold in blueberries and chocolate chunks.
6. Pour batter into loaf pan.
7. Bake for 50 minutes or until top is no longer wet and an inserted toothpick comes out clean from the middle.
8. Allow to cool before removing from the pan and slicing.
9. Enjoy!

Blender Salsa

I love salsa.
Particularly salsa from restaurants, I don't know why but it always tastes so much better!
I found this recipe on Pinterest where it was touted to be "Restaurant Salsa".
It definitely fits the bill, AND it is quick, easy, and delicious!

ingredients
14oz can diced tomatoes
10oz can original Rotel
1/2 small onion
1 clove garlic, minced
1 jalapeno, stem chopped off
1 tsp honey
1/4 tsp ground cumin
small to medium handful of fresh cilantro
juice of 1 lime

directions

1. Put everything in the blender or food processor (in my case Vitamix).
2. Blend on low, or pulse, for about 30 seconds until all the ingredients are finely chopped and the salsa is the desired consistency.
3. Serve with chips or over food.
4. Enjoy!

Paleo Roasted Eggplant Soup

I found this recipe while searching for paleo-esque recipes.
It is very delicious, but a little skimpy on calories so I suggest adding barley or brown rice.

ingredients
32oz can of diced tomatoes
1 large eggplant, halved lengthwise
1 small yellow onion, halved
1 clove garlic, minced
Extra virgin olive oil
1 tsp dried thyme
4C vegetable broth
1 tsp cumin

directions

1. Preheat oven to 400 degrees.
2. Place onion and eggplant face up on a baking sheet.
3. Spritz onion and eggplant with olive oil (or drizzle if you want a heavier hand).
4. Roast vegetables for 45 minutes. 
5. Remove from oven.
6. If you have a Vitamix: add all ingredients and blend on high for 5 minutes. 
7. If you don't have a Vitamix: combine all ingredients in a large pot. 
8. Bring to a boil, reduce heat and simmer for 35 minutes. 
9. Purée soup with an immersion blender or in batches in a blender. 
10. Enjoy!

Vanilla Buttercream

ingredients

1C butter, softened

3.5C powdered sugar

1 tsp milk

1 tsp vanilla extract

1/8 tsp table salt

directions

1. Cream butter and sugar on high about 2 minutes.
2. Add remaining ingredients and beat on low until combined.
3. Beat on high for 4 minutes, until light and fluffy.
4. Enjoy!