Mexican herb dressing

Love this dressing!

Mexican Herb Dressing

1/4 c honey

1/4 c red wine vinegar

1/2 c olive oil

1 lime juiced

1 t salt, cumin, Mexican oregano, garlic, onion

1/2 t paprika

1/4 t pepper

1 T coarse ground mustard

Sesame dressing/marinade

I love this dressing for a salad or marinade.

Sesame Dressing and Marinade

2 cloves garlic, minced

1 T ginger, grated

1 T red onion, grated

1 t siracha

1 t salt

1 T sesame seeds 

1 t coarse grain mustard

1 T soy sauce 

2 t sesame oil

1/4 c rice vinegar

1/3 c honey

1/2 c oil

Asian ribs

Asian Ribs

3 racks of ribs

White vinegar

Soy sauce 

Rice wine vinegar

Garlic

Ginger

Sugar

Honey 

Hoisin

Lemon

Cut 3 racks of ribs into 2 rib portions. Boil ribs in a big pot of water mixed with 1/4 c white vinegar. Put cooked ribs in ziplock bag and cover with marinade overnight. The marinade was made with: 1 c soy sauce #tamari, 1 c ketchup, 1 c sugar, 1/2 c honey, 2 T hoisin sauce, 2 T crushed garlic, 2 T crushed ginger, 1/2 c rice wine vinegar, juice of 2 lemons. Reserve 1 c of the marinade then cover the ribs with the rest and marinade overnight. About 2 hours before serving broil the ribs on each side until charred. When all the ribs are charred, put in a baking dish, cover with foil and bake at 300 degrees for 2 hours. Just before serving pour the reserved marinade over the ribs. 

Black Bean Chocolate Cake (gluten free, dairy free, corn free)

I promise you will not know this cake is gluten free or made with beans. You can top it with powdered sugar or your favorite frosting. You can also add chocolate chips to the batter if you want. 

Black Bean Chocolate Cake

Ingredients:

1 can black beans, drained and rinsed

1 T vanilla 

5 eggs

3/4 c sugar

6 T coconut oil, melted

6 T unsweetened cocoa powder

1/2 t salt

1 t baking powder

1/2 t baking soda

Blend all ingredients in a high powdered blender. Pour into a greased 9 x 13 pan and bake at 350 degrees for 40 minutes. 

Creamy Tortilla Soup

Creamy Tortilla Soup

1 white onion, chopped

4 medium tomatoes, chopped

2 cloves of garlic

1 dried quajillo pepper, seeds removed

6 c chicken broth

1 t oil

A large handful of tortilla chips (optional, leave out for corn free soup)

Saute the onion in oil. Add all the other ingredients. Bring to a boil, reduce to simmer and simmer for 30 minutes. Blend and serve. 

Pasta salad and hummus

Pasta salad

16 oz gluten free pasta cooked, drained and rinsed with cold water (I find this is a crucial step to good tasting gluten free pasta, I wouldn't think to rinse regular pasta)

1 Costco size pack of spinach sautéed in olive oil with 3 cloves of minced garlic

1 lb mushrooms sliced and sautéed 

1 can marinated artichokes diced

1 c feta cheese (optional)

1/2 c Parmesan cheese (optional)

Salt and pepper

Olive oil, just enough to lightly coat all the pasta

Mix and enjoy!

Hummus

1 can chickpeas rinsed and drained

1 clove garlic

3/4 c tahini

1/3 c lemon juice

Salt

Pulse together in food processor 

Lactation Promoting Energy Balls with Almond Butter

Lactation Promoting Energy Balls - Almond Butter

My journey to produce enough breast milk for my kids has been a long one. After 5 babies I've finally been able to exclusively nurse my last baby! I make different versions of energy balls and granola that have ingredients that help lactation and they have really helped me build and maintain my milk supply. You will find no judgements here. We're all trying our best to feed our babies. Do what works for you and your family! This version is like a granola bar that's been rolled up into a ball.

Ingredients and Directions

1 16 oz container of crunchy almond butter (I use Trader Joes)
1/2 c coconut oil
1/2 c pure maple syrup

Melt the above ingredients over low heat in a saucepan. Stir with a whisk until everything is melted and combined. It will take a little elbow grease to get all the almond butter whisked through.

In a bowl put:

3 c rolled oats
1/2 c ground flax
1/4 c brewers yeast
1 c puffed quinoa (I use puffed quinoa from nuts.com)


Pour the almond butter mixture over the oat mixture and stir thoroughly to combine. After it cooled slightly, I added 1 c chocolate chips. That is optional.

Get your hands a little wet and take 1 T of the mixture, roll it into balls and place on parchment. This mixture was a little softer than my normal energy balls so I dipped my hand in water probably every 5-6 balls or so. Freeze until hard and then place them in a freezer bag and store them in the freezer.

Fruit filled breakfast bars

Fruit filled breakfast bars
2 c gluten free flour blend (I use cup4cup)
2 cups gluten free oats (I like to blend the oats when I'm giving these to my 8 month old so the oats are too much for her to chew)
1/2 cup packed brown sugar
1/2 teaspoon salt
1 cup cold, unsalted butter, chopped into 1/2-inch cubes
2 tablespoons cold water
1 cup fruit preserves or jam
Directions:

1. Preheat the oven to 350 degrees F.

2. In the bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds.

3. Add the butter and cold water and pulse until the dough holds together when pressed.

4. Grease a jelly roll pan, line it with parchment paper, and grease the parchment paper.

5. Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula to press down evenly.

6. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and gently press down using the back of a spatula.

7. Bake for 45 minutes, or until golden brown.

Gluten Free Coconut Banana Bread

Gluten Free Coconut Banana Bread

2 c. sugar
1 c coconut oil, melted

2 cups ripe banana (about 6 bananas)
4 eggs well beaten
2 1/4 c gluten free flour blend (I like to use cup4cup)

1 c shredded sweetened coconut
1 t salt
2 t soda
Cream oil, sugar and then eggs. Add mashed bananas. Add dry ingredients and do
not over mix.
Bake 350 for 45 min.
Makes 2 loaves

Gluten Free Carrot Cake

Carrot Cake

Cake:
Ingredients
· 2 cups gluten free flour blend (I use cup4cup)
· 2 teaspoons baking soda
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 large eggs
· 2 cups sugar
· 3/4 cup vegetable oil
· 3/4 cup buttermilk
· 2 teaspoons vanilla extract
· 2 cups grated carrot
· 1 (8-ounce) can crushed pineapple, drained
· 4 oz shredded coconut
· Buttermilk Glaze
· Cream Cheese Frosting

Preparation
e.

· Stir together first 4 ingredients.

· Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into 9 x 13 pan.
· Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.



Buttermilk glaze:

Ingredients
· 1 cup sugar
· 1 1/2 teaspoons baking soda (don't add until after you add the vanilla and after the pan is off the heat or it will boil over!)
· 1/2 cup buttermilk
· 1/2 cup butter or margarine
· 1 tablespoon light corn syrup
· 1 teaspoon vanilla extract

Preparation
· Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.



Cream Cheese Frosting:
Ingredients
· 3/4 cup butter, softened
· 1 (8-ounce) package cream cheese, softened
· 1 (3-ounce) package cream cheese, softened
· 3 cups sifted powdered sugar
· 1 1/2 teaspoons vanilla extract

Preparation
· Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.