Gluten Free Revolution

Preserved Lemons

Spaghetti Squash Lasagna Servings: 8 INGREDIENTS Spaghetti Squash (1 medium size, enough for 3-4 cups of cooked squash)... 1 jar Marinara sauce or 2 cups of homemade 1 lb. Ground meat (Turkey, beef, chicken your choice) - cup Red Wine 400g Ricotta or cottage cheese (prefer ricotta) 1 2 cups Chopped Spinach or Kale (lightly sautéed and excess water drained, optional) 1 Egg 2 Tsp. Italian Seasoning, divided 1 Tsp. Dried Basil Tsp. Dried Oregano Tsp. Nutmeg, optional Tsp Sea Salt Tsp Fresh Ground Black Pepper cup Parmesan cheese, finely grated - 1 cup Mozzarella, grated (prefer mozzarella with the jalapeno pepper/ spicy) cup Soft Mozzarella, thinly sliced or broken up into chunks Gluten Free Lasagna noodle, optional (sometimes I do 1 layer of noodle) Optional Garnish - Fresh Parsley and Fresh Basil, Sliced Roma tomatoes If you do not like spicy use plain mozzarella PREPARATION Preheat oven to 375 F to bake the squash. Squash wash and cut horizontally. Remove the seeds. Lightly brush the squash cut side with olive oil. Place cut side down on a cooking sheet and place in oven for 45 to 60 minutes or until soft. Once cooked, cool for 15 minutes before scooping out. Squeeze out the excess liquid by placing in cheese cloth or fine sieve. Set aside. In a large, cast iron saucepan or Dutch oven heat 1 tablespoon of oil over medium high heat. Add ground meat, cook until brown. Add wine, to deglaze pan. Simmer a few minutes. Turn heat down to medium, add marinara sauce, 1 tsp. Italian seasoning, oregano, salt and pepper. Simmer for about 20 minutes. Turn heat off and set aside. In a medium bowl, whisk together ricotta cheese, parmesan cheese, egg, 1 tsp Italian seasoning, nutmeg and basil. Sauté the spinach or kale, squeeze out excess water. (I like to add a tablespoon of lemon juice and 2 tsp. lemon zest your choice.) Preheat oven 350F to cook the lasagna. Spray a 9 x 13 baking dish with cooking spray. Spoon a light layer of meat sauce on the bottom of pan. Here you can put a layer of gluten free lasagna noodle, if you want or start with the squash (about 1 cups of squash). Layer of ricotta mixture 1/2 cup mozzarella cheese, grated Layer squash Layer of ricotta Layer of soft mozzarella Spinach or Kale, sprinkle about tsp salt. only 1 layer Layer Squash Layer the rest finishing with meat sauce and layer of soft mozzarella on top Cover and bake 30 minutes in preheated 350 F oven. Remove cover and bake an addition 15 minutes. Remove from oven let sit, 10 15 minutes.

Lemon Blueberry Muffins (Gluten Free) Serves : 12 2 cups GF AP Flour (or 1 cup GF AP Flour + 1 cup GF Oat Flour)... 1 Tbsp. Baking Powder Tsp. Sea Salt cup Coconut Sugar or Organic Sugar 8 Tbsp. Butter, unsalted (or diary free alternative, or ghee) cooled, I used grapeseed oil or olive oil cup Kefir or Coconut Kefir (plain Almond Milk or Coconut Milk Yogurt) 3 Large Eggs, room temperature 2 Tsp. Fresh Lemon Zest 1 Tbsp. Fresh Lemon Juice 4 - 6 Drops Young Living Lemon Essential Oil 1 Tsp. Vanilla 1 cups Fresh Blueberries, rinsed plus extra for topping if desired 2 Tbsp. Turbinado sugar, optional 1. In a large bowl, whisk together flour, lemon zest, baking powder, salt, and cinnamon. 2. In a separate large bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, essential oil, and vanilla until combined. 3. In a small bowl, add the 1 cups of blueberries, take one or two tablespoon of the flour mixture and gently stir the flour mixture in the berries. This will help the berries distribute better in the batter. 4. Mix the flour mixture into the wet mixture until thoroughly combined and no lumps remain. 5. Gently fold in the floured blueberries until evenly distributed. 6. Cover the bowl with plastic wrap and let the batter rest at room temperature for 25 minutes. 7. Meanwhile, preheat oven to convention 350F or regular oven 375F. Prepare 12 cup muffin pan. Prepare muffin pan with paper liners or spray with cooking spray. 8. Portion batter evenly into prepared muffin pan. 9. Top with blueberries (two or three per cup), if desired and sprinkle with turbinado sugar on top. 10. Bake 25 - 30 minutes or until muffins are golden brown and a toothpick inserted into the center comes out clean. 11. Let muffins cool in pan on wire rack for 10 minutes. Remove from pan and cool completely. 12. ENJOY!!!1

Roasted Butternut Squash Soup w/Turkey Meatballs Serves: 6 SOUP: 3 lb. Butternut Squash, wash, dry - roast... 2 cups Chicken or Vegetable Broth 1 cup White Onion, diced 2 Garlic Cloves, minced 1/2 Tsp. each of Sea Salt & Black Pepper 1/4 Tsp. Sage or 1 Tsp. fresh sage, finely chopped 1/4 to 1/2 cup Heavy Cream or Coconut Cream Optional: 1/4 Tsp. cayenne pepper, for heat Preheat oven to 425 F. Place butternut squash onto a lined baking sheet. Bake for 50 to 60 minutes or until tender to touch. Remove from oven. Let cool. Cut in half lengthwise. Scoop out the seeds and discard. Peel off the skin. Cut up 4 cups for your soup. (Freeze rest to make a casserole or muffins.) Take your Dutch oven or a large heavy pot, add 1 tablespoon olive oil over medium high heat, add onions, garlic and sage. Sauté lightly, until soft add the roasted squash and 2 cups of broth. Stir to mix well and cook for about 30 minutes. Turn heat off, cool slightly. Using an immersion blender puree until smooth. Season with salt and pepper and cayenne if using). Stir in the cream and simmer for 10 minutes. Serve plain or with meatballs. MEATBALLS: 1 lb. Ground Turkey or Ground Chicken 2 Tbsps. Onion, finely minced or grated 2 3 Garlic Cloves, finely minced or grated 1 Egg 1/2 cup Gluten Free Plain Panko 2 Tsp. Olive Oil 1/2 Tsp. Sea Salt 1/2 Tsp. Black Pepper 1/2 Tsp. Sage or 1 Tsp. Fresh Sage, finely chopped 1/2 Tsp. Dried Oregano 1/2 Tsp. Paprika (I like smoked paprika) 1/8 Tsp. Allspice 1/2 Tsp. Whole Thyme or 1 Tsp. Fresh Thyme 2 Tbsps. Parsley, fresh chopped Preheat oven 400F. Lightly oil a baking sheet, set aside. Mix all ingredients in a large bowl. Form in 1 sized balls. Place onto prepared baking sheet. Place in refrigerator for at least half an hour or until cold. Place into preheated oven. Bake for 10 to 15 minutes. Serve in the butternut soup. Serve for lunch or dinner with a gluten free baguette and garden salad. ENJOY !!!!!

Gluten Free Giant Double Chocolate Cookies Yield: 18 cookies Ingredients: 4 ounces Dark Semi-Sweet Chocolate, chopped & melted 7 Tbsps. Unsalted Butter or Coconut Oil... 2 cups All Purpose, Gluten Free Flour (Namaste flour) 1/4 cup Unsweetened Cocoa Powder 1/2 Tsp. Kosher Salt 1 Tsp. Baking Soda 3/4 cup Coconut Sugar 3/4 cup Brown Sugar 2 Large Eggs, room temperature, beaten 2 Tsp Vanilla 1/2 to 3/4 cup Semi-Sweet Chocolate Chips or Chunks Optional: 1/2 Tsp. Cayenne Pepper Directions: Line two baking sheets with parchment paper, set aside. Preheat oven 325F. In a double boiler or in microwave, melt the chopped chocolate and butter. Set aside to cool. In a large bowl, whisk together, flour, cocoa powder, salt, baking soda. Add the chocolate chips. In a medium bowl, lightly beat the eggs, add the sugars, beat together until creamy. Add vanilla and cooled chocolate butter mixture. Mix together and pour into the dry ingredients. Mix until well blended. With an ice cream scoop or large spoon form into balls. Place on prepared baking sheets about an inch apart. Press down with your fingers or spoon too slightly flatten tops of the cookie. Place in preheated oven and bake for 12 15 minutes. Remove from oven and leave on cookie for 5 minutes before moving to cool rack. Cool completely before serving ENJOY!!!!