Category Archives: Starch
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
12 oz. Package Rice Vegetable Twists
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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Leave a comment | tags: Gluten Free, Pasta Salad | posted in All Natural/Organic, Dinner, Egg Free, Gluten Free, Nut Free, Protein, Recipes, Refined Sugar Free, Soy Free, Starch, Vegetable
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
2 (14 Ounce) Cans Coconut Milk
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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Leave a comment | tags: Coconut Pudding | posted in All Natural/Organic, Dessert, Egg Free, Gluten Free, Nut Free, Recipes, Refined Sugar Free, Snack, Soy Free, Starch, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
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.
2 Comments | tags: Sweet Potato Fries | posted in All Natural/Organic, Egg Free, Gluten Free, Lunch, Nut Free, Recipes, Refined Sugar Free, Side/Entree, Snack, Soy Free, Starch, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1 Large Butternut Squash
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.
Leave a comment | tags: Candied Butternut | posted in All Natural/Organic, Egg Free, Gluten Free, Lunch, Nut Free, Recipes, Refined Sugar Free, Side/Entree, Snack, Soy Free, Starch, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1 Pound Fresh Shrimp
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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Leave a comment | tags: Asian Food, Shrimp, Stir Fry | posted in All Natural/Organic, Dinner, Egg Free, Gluten Free, Nut Free, Protein, Recipes, Refined Sugar Free, Soy Free, Starch, Vegetable
**Dairy, Soy, Wheat, Gluten, Nut FREE
GF Pizza Crust Mix (makes 2 pizzas)
2 Eggs
1 (15oz) Can Organic Tomato Sauce
Mozzarella Cheese (optional)
4 Tablespoons Olive Oil
Salt & Pepper
Topping Options:
- 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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Leave a comment | tags: Gluten Free, Pizza | posted in All Natural/Organic, Dinner, Gluten Free, Lunch, Nut Free, Recipes, Soy Free, Starch, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1.5 Cups Water
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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2 Comments | tags: Gluten Free, Quinoa | posted in All Natural/Organic, Breakfast, Dessert, Egg Free, Gluten Free, Nut Free, Protein, Recipes, Refined Sugar Free, Snack, Soy Free, Starch, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE
3/4 Cup Cornmeal
2 Eggs
1 Cup Gluten Free Baking Flour
1 Teaspoon Salt
1/4 Cup Olive Oil
1.5 Cups Water
In a medium-size mixing bowl combine cornmeal, GF baking flour, and salt. Add liquid ingredients, and stir thoroughly. Pour a small amount of mixture into frying pan, coated in olive oil, on medium heat. Cornmeal mixture in pan should be the thickness of a quarter. Let cook for approximately 3 minutes, then flip until lightly browned on both sides. Stir the mixture in the mixing bowl before pouring the second tortilla to avoid separation, and repeat process.
Makes approximately 10, 7″ tortillas.
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Leave a comment | tags: Gluten Free, Home Made, Tortilla | posted in All Natural/Organic, Dinner, Gluten Free, Nut Free, Recipes, Refined Sugar Free, Side/Entree, Soy Free, Starch, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1 Onion, Diced
1 Green Bell Pepper, Diced
1 Red Bell Pepper, Diced
2 Celery Stalks, Diced
2 Fresh Basil Leaves
2 (15 oz) Cans Tomato Sauce
1 lb. Ground Turkey
1 (15 oz) Can Black Beans (optional)
Olive Oil
Garlic Salt
Mrs. Dash, Extra Spicy
Gluten Free, Rice Pasta
Coat large skillet with olive oil on medium-high heat. Add onion, bell peppers, and celery to warm skillet. Saute with occasional stirring to brown vegetable mixture.
Reduce heat to medium, add ground turkey to the vegetable mixture. Season with garlic salt and Mrs. Dash Extra Spicy (to preference). Allow to cook about 10 minutes, stirring occasionally.
Add tomato sauce, basil leaves, and drained black beans (optional). Simmer on medium-low for another 5-10 minutes while boiling rice pasta in separate pot.
Serve Meat Sauce over Rice Pasta.
(Dairy – Grated, Parmesan cheese may be added to top of dish for flavor.)
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Leave a comment | posted in All Natural/Organic, Dinner, Egg Free, Gluten Free, Nut Free, Protein, Recipes, Refined Sugar Free, Soy Free, Starch
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
2 Onions, Finely Chopped
1 Cauliflower, Cubed
1 Red Bell Pepper, Chopped (optional)
5 Small Potatoes, Sliced into thin medallions
4 Scallion Bunches, Chopped
2 Cups Chicken Broth
2 (15oz) Cans Cannellini Beans, Puree
Garlic Salt & Pepper to Taste
Light Olive Oil
Coat large pot with olive oil on medium heat. Chop onions, bell pepper, and cauliflower, and place in pot. Cook onions and cauliflower until soft, stirring occasionally, and adjusting heat for desired outcome (I cook on a higher heat to brown onions).
Steam sliced potatoes in microwave and add to pot once onion mixture is soft.
Immediately add chicken broth and pureed beans. Stir. Cover Pot, reduce heat to medium-low. Simmer for approximately 10 minutes. (Adjust chicken broth measurement for preferred soup thickness.)
Add scallions and season to taste. Stir. Reduce heat and let sit for about 3 minutes.
Serve Hot.
(Dairy-Grated cheese may be added to top of soup for color and creamier texture.)
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1 Comment | posted in All Natural/Organic, Dinner, Egg Free, Gluten Free, Nut Free, Protein, Recipes, Refined Sugar Free, Soy Free, Starch, Vegetable
TheFullLife 