Category Archives: Starch

Pasta Salad

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

12 oz. Package Rice Vegetable TwistsPasta Salad

4 Chicken Breasts, Cubed

2 Large Zucchini, Cubed

2 Large Summer Squash, Cubed

1 Onion, Diced

1 Red Bell Pepper, Diced

2 Celery Stalks, Diced

1 Lemon, Juice

1/2 Cup Cherry Tomatoes, Halved

1/4 Cup Olives, Sliced

1 Handful Capers

Olive Oil

Garlic Salt

Pepper

Lightly coat a large baking pan with olive oil, evenly distribute zucchini and summer squash cubes across pan.  Cook on 375° for 25 minutes.

Lightly coat large frying pan with olive oil, turn heat to medium, and cook diced onion, bell pepper, and celery for 10 minutes, stirring occasionally.

In a separate pan, cook cubed chicken with lemon juice and drizzled olive oil on medium-high heat for approximately 15 minutes.  Season to taste with garlic salt and pepper.

Add chicken and other vegetable ingredients to the onion mixture.  Cook on medium heat for 10 minutes, stirring occasionally.  Season to taste.

Prepare Rice Twists according to package instructions.  Allow pasta to cool before combining with vegetable and chicken mixture.  Toss ingredients thuroughly in a large serving bowl.

Serve warm or room temperature.

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Coconut Pudding

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 (14 Ounce) Cans Coconut MilkVanilla Coconut Pudding

1/2 Teaspoon Salt

2 Tablespoons Honey

1/4 Cup Cornstarch

1/3 Cup Water

1 Tablespoon Cocoa (optional)

Cinnamon (optional)

In a saucepan, combine coconut milk with honey and salt.  Bring to a boil and cook for about 4 minutes.  In a bowl, combine cornstarch and and water with a whisk and mix into a slurry.  Immediately pour slurry into milk mixture, stirring continuously for approximately 2 minutes.  Remove from heat.  Pour mixture through a fine colander to remove lumps.  Refrigerate for about 2 hours to completely set.

Sprinkle cinnamon over pudding, and serve chilled.

Alternate: Add Cocoa for Chocolate Pudding.

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Sweet Fries

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Baked Sweet Potato Fries

 

5 Sweet Potatoes, Sliced into Tall Strips

Cinnamon (to taste)

Light Olive Oil

 

Preheat over to 400°.  Lightly coat a large baking pan with olive oil, and evenly spread potato slices.  Generously sprinkle sweet potatoes with cinnamon and lightly drizzle olive oil.  Bake for 40 minutes.

Serve Warm.


Candied Butternut

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Large Butternut SquashCandied Butternut

2 Teaspoons Cinnamon

Light Olive Oil

10 Pecan Halves, Crushed (optional)

1 Tablespoon Honey (optional)

Preheat oven to 350°.  Slice squash into 2″ disks, and remove seeds.  Lightly coat baking dish with olive oil, and place squash in dish.  Generously sprinkle cinnamon on both sides of squash.  Drizzle honey over squash (optional).  Bake for 60 minutes, or until soft.  Allow to cool slightly, top with pecans (optional).  Scoop squash out of skin to eat.

Alternate: Remove skin from baked squash and mash.  Top with pecans and sprinkled cinnamon.

Serve Warm.

 

 


Thai Stir Fry

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Pound Fresh ShrimpThai Stir Fry

1 Cup Mushrooms, Sliced

1 Cup Snap Peas

1 Cup Carrotts, Shredded

1 Cup Cabbage, Shredded

2 Cups Broccoli Florets

1 Box Thin Rice Noodles

2 Cups Organic Chicken Broth

1 Lemon, juice

4-5 Cloves (Toes) Garlic, Minced

Salt & Pepper / Soy Sauce (optional)

Generously coat large pan with olive oil, add garlic and lemon juice, saute on medium heat for approximately 5 minutes.  Add vegetables and chicken broth, cook until vegetables are nearly soft, stirring occasionally.  Add shrimp to vegetable mixture and cook until shrimp are pink and firm.  Season with salt and pepper as desired, substitute soy sauce (optional).

Bring large pot of water to boil, add rice noodles, remove from heat, salt, and allow to soak for 8-10 minutes.  Drain noodles, place in large serving bowl, and stir in vegetables and shrimp.

Serve hot.

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PIZZA

**Dairy, Soy, Wheat, Gluten, Nut FREE

GF Pizza Crust Mix (makes 2 pizzas)Salami Pizza

2 Eggs

1 (15oz) Can Organic Tomato Sauce

Mozzarella Cheese (optional)

4 Tablespoons Olive Oil

Salt & Pepper

Topping Options:Veggie Pizza

  • Olives
  • Artichoke Hearts
  • Capers
  • Cherry Tomatoes
  • SunDried Tomatoes
  • Spinach
  • Roasted Garlic
  • Shallots
  • Pineapple
  • Basil Leaves
  • Oregano
  • Chicken Sausage (pre-cooked)
  • Ground Turkey (pre-cooked)
  • Salami
  • Anchovies

Broccoli
Yellow Squash
Eggplant
Zucchini
Cauliflower
Onions
Bell Pepper
Mushrooms

Pre-Heat oven to 425°.  Prepare GF Pizza Crust Mix as instructed on package.  Coat two baking dishes with olive oil.  Wet hands and flatten dough into baking dishes (small dish for thick crust, large dish for thin crust).  Bake crust for 7-10 minutes, then remove from oven.

Steam/Saute toppings if necessary.  Layer tomato sauce, cheese (optional), and desired toppings.  Season with Garlic Salt, Oregano, Salt & Pepper to taste, drizzle with Olive Oil.  Bake for 15-18 minutes.

Serve Hot.

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Quinoa Custard

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1.5 Cups WaterQuinoa Custard Served

3/4 Cups Quinoa

2 Cups Rice Milk

2 Ripe Bananas

2 Tablespoons Local Honey

1 Tablespoon Butter (optional)

1 Teaspoon Vanilla Extract

Bring water and Quinoa to a boil in a medium-size pot.  Reduce heat, cover, and simmer for 15-20 minutes, until Quinoa is expanded and soft.  Remove from heat.

Blend rice milk, bananas, and honey until smooth.  Pour into pot with Quinoa.

Place the pot over medium heat.  Cook and stir until the mixture becomes thick and creamy, 10-15 minutes.  Remove from heat.  Stir in butter and vanilla.

Serve Warm.

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