Oatmeal Coconut Bars

WARNING: Highly Addictive

I'm proud of these suckers because even a coconut hater LOVED them. They are the perfect thing to satisfy a sweet and boom baby gluten free as well! You gotta try these. You will not regret it. 

Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares

makes one 9×9 pan (about 16 squares)

1 1/2 cups old fashioned oats (gluten free)

1 1/2 cups shredded, sweetened coconut

1/4 cup brown sugar, loosely packed

pinch of salt

1/4 cup unsalted butter

1/4 cup coconut oil (measured solid)

1/4 cup honey

Spray a 9×9 pan with nonstick spray.

In a large bowl, combine oats, coconut, and salt. Heat a small saucepan over low heat and add butter, brown sugar, honey and coconut oil, stirring until melted. Add the butter mixture to the oat mixture and stir very thoroughly until the entire mix is moistened. Press it into the pan and stick in the fridge for 15 minutes.

chocolate layer

8 ounces good-quality chocolate, chocolate (I used half milk/half semi-sweet choc. chips I had lying around)

2 tablespoons coconut oil (measured solid)

Using the same saucepan that you melted the butter and oil in, add the chocolate and oil and stir over low heat until melted. Remove the pan from the fridge and pour the chocolate evenly over top, spreading with a spatula or spoon. Place back in the fridge for about 30 minutes. When ready to eat, either cut the squares in the pan, or gently lift the square out and place on a cutting board to cut. It helps if the bars somewhat come to room temp before cutting, as they will slightly crumble a bit if super cold!

Cut into squares and enjoy!

I'm going to double the recipe next time and put it in a 9x13. They were that good!

Recipe and photos courtesy of: http://www.howsweeteats.com/2012/06/thin-chewy-chocolate-drenched-coconut-oatmeal-squares/

Mango Avocado Salsa

One of our favorite meals at the Carr residence is either grilled chicken or fish with mango avocado salsa on top. It's so fresh, so flavorful and one of those meals that you just feel good after eating. This week I had a burrito bowl (spinach, brown rice, chicken) with mango salsa on top. It makes any kind of mexican dish so flavorful.

Mango Salsa Ingredients:

1 large mango

2 avocados

2 cups chopped tomatoes

1/3 c. cilantro (more or less depending on your taste)

1/3 c. chopped red onion

2 Tbs lime juice

1 tsp honey (if your mango isn't very sweet)

salt and pepper to taste

Shepherd's Pie

Wondering what to do with your leftover mashed potatoes??

Make some good ol comfort food!

Don't hate on the Shepherd's Pie. When done right it will bring comfort to every nook and cranny in the body. It may be poor man's food but I will always love it.

Ingredients:

1 lb ground turkey or beef

1 packets gluten free gravy mix

salt and pepper

3 C. mashed potatoes 

1 can of corn and green beans (whatever you like)

grated cheddar cheese

Optional for extra gravy:

1/2 c milk

2 tsp cornstarch

Instructions:

1. Preheat your oven to 350. Brown your meat in a skillet and season generously with salt and pepper.

2. Add your gravy mix with the water amount it says on package. If you want extra sauce add 1/2 c milk with 2 tsp of cornstarch and mix in with the gravy and meat (I did this and was glad I did!).

3. Pour meat/gravy mixture into a pie pan.

4. Top with vegetables of your choice. I had corn and green beans on hand.

5. Spread warm mashed potatoes over the top and sprinkle with grated cheese. Bake at 350 for 25-30 minutes until bubbly.

Bon appetit!

Chicken Bryan

If you've ever been to Carraba's then hopefully you have tried one of their best dishes: Chicken Bryan. It is grilled chicken topped with goat cheese and a lemon basil cream sauce. My husband looooooves this dish so I was set on trying to duplicate it with my own flair. I found a copycat recipe online then just went with what I had and improvised for my tastebuds.

Picture doesn't do it justice.

It was sooooo delicious. I'll definitely be making this on a more regular basis.

I didn't do any measuring but here's what the recipe was pretty close to:


2 Chicken breasts
salt and pepper

Feta cheese (I bought sundried tomato/basil flavored)
1 tsp garlic salt
1 TbspLemon juice
1 tsp dried herbs or 1 tbsp of fresh - Basil would be best but I used Herbs de provence
1/2 onion diced
1/4 C sundried tomatoes chopped
1/2 C milk mixed with 1 tbs of cornstarch
2 tbs Sour cream or plain yogurt
2 Tbs parmesan
1 tbs butter
1 tbs olive oil

Instructions: Pat chicken breasts dry then cut a pocket in the middle and stuff with feta cheese. Season both sides with salt and pepper. Bring  a pan to medium-high heat and melt 1 Tbsp of butter. Sear both sides of chicken breasts but do not cook all the way through. Once chicken is done take them out of the pan and make the sauce in the same pan.
Add your olive oil and onions. Saute onions until translucent. Add seasonings, garlic, sundried tomatoes and lemon juice. Cook for one minute then add your milk/cornstarch mixture and the plain yogurt. I added the parmesan at this point and if the sauce gets too thick add a little bit more water or milk. Top chicken with a bit more feta then pour sauce over top! Bon appetit

Serve with vegetables and mashed potatoes. Yum.

Recipe adapted from: http://www.food.com/recipe/original-carrabbas-chicken-bryan-not-copycat-361631

GF Granola Bars | A Treat!

Adapted from All Recipes

"This recipe yields a chewy granola bar versatile enough to be adapted to your personal tastes or dietary need."

Ingredients:

3/4 to 1 cup corn syrup 3/4 cup natural peanut butter 1 cup gluten-free chocolate chips, divided 1/2 cup chopped almonds

1/2 cup chopped cashews 2 cups gluten-free oatmeal 2 cups crispy rice cereal (I used Chex) 1/3 cup flax seed meal

Directions:

1.	Mix syrup and peanut butter in a saucepan over low heat until smooth, 3 to 5 minutes.
2.	Remove saucepan from heat. Stir about half the chocolate chips into the syrup mixture.
3.	Mix remaining chocolate chips, almonds, cashews, oatmeal, crispy rice cereal, and flax seed meal in a bowl.
4.	Pour the mixture from the saucepan over the mixture in the bowl; stir to evenly coat.
5.	Transfer mixture to a 9x13-inch baking dish and press into an even layer; allow to cool completely before cutting into bars.

Feel free to add/substitute additional ingredients like dried fruit, other nuts, different GF cereal, etc.

Banana Chocolate Chip Muffins

I was pretty excited when these came out of the oven and I gave them my first bite...which turned into eating two of them. These are very delicious, pretty healthy and the chocolate chips are just enough to sweeten them up and cure your chocolate craving.

Ingredients:
2.5 cups old fashioned oats (pulse in food processor or blender until smooth)

1 cup plain low fat greek yogurt

2 eggs

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

1/4 C flax meal

2 ripe bananas (mash with a fork before adding to bowl)

1/4 C. almond or regular milk

1 tsp vanilla

1 Tbs cinnamon

1/2 C chocolate chips 

Other add ins:  blueberries or nuts

Instructions:
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds.  
3. Add oat flour and remaining ingredients (except chocolate chips) to a mixer bowl. 
4. Mix everything until it is all well incorporated. Add chocolate chips.
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean. (Mine took 19 minutes)

Recipe adapted from: http://fitandhealthywithdebbie.blogspot.com/2012/10/banana-oatmeal-breakfast-muffins.html

They even got the approval from a gluten-free hater, manly man:

Chicken Broccoli Casserole

A family favorite that does NOT have to be a thing of the past now. You can easily change this recipe to make gluten free and friendly (and just as delicious).

Ingredients:

Shredded Chicken (about 5 breasts or 1/2 of a Costco rotisserie chicken)

3 broccoli bunches

Gluten free crackers or chips

Sauce

1 C grated sharp cheddar cheese (sharp will give you extra flavor)

1 C mayonnaise

1 C sour cream & 1 Tbs of cornstarch (to replace cream of mushroom)

1/3 C milk

1 generous Tbs of curry powder

plenty of salt and pepper

1 Tbs lemon juice (added at the end)

Stir and combine over medium heat until cheese is melted. Take off of heat then stir in lemon juice.

Place shredded chicken on the bottom of your 9x13 pan. Top with cooked broccoli then pour sauce over top and spread the sauce to get most of the broccoli covered. Crush some gluten free chips or crackers to sprinkle on top and then I sprayed the crumble with olive oil to try give it a nice crispy finish. Bake at 350 for about 25 minutes or until bubbly. Serve with quinoa or brown rice!

Enjoy!

PS: these are the chips I crushed to use on top. They are the BOMB.

Perfect and Creamy Polenta

Here is a great gluten free meal for ya. Just make sure any tomato sauce you use is gluten free.

Creamy Polenta

Ingredients
4 cups water

2 cups of milk
2 teaspoons salt
1 1/2 cups yellow cornmeal
3 tablespoons unsalted butter

1/3 cup parmesan

(add some cream cheese if you have some as well)

Directions
Bring 6 cups of water and milk to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, Stir in butter and parmesan and whisk for another couple of minutes. Turn off the heat. Spray a 9x13 pan and pour the polenta in the pan. Put in a 350 oven to sit and solidify for about 15 minutes.

Breakfast Idea: Scrambled Egg Tacos

This doesn't need a recipe or probably deserve its own post, but sometimes you just need an idea besides gluten free cereal or fried eggs for breakfast.

2 eggs

Veggies of your choice

salt and pepper

1 T water (I learned that water is better to add in scrambled eggs than milk. It creates more steam which gives you fluffier scrambled eggs)

Corn tortillas (throw then on the pan to give them a nice char)

Top with avocado, salsa, cheese

Breakfast Muffin

Picture doesn't do it justice at all.

Flax Muffin in a Cup

1/3 cup golden flax meal

1 tsp baking powder

2 tsp cinnamon

1 tsp coconut oil (or any oil)

1 egg

1 heaping tsp Splenda, Truvia etc.

pinch salt

handful of blueberries, raspberries, grated apple (your choice)

optional: chopped pecans or walnuts

Put in mug, mix WELL. Microwave for 1 min. Invert on plate.

 Suggested Toppings: dollop of whipped cream, cream cheese, jam, syrup or just plain ol' butter.

Eat while it's hot!

Pancakes (Without an expensive GF store-bought mix!)

In a blender or food processor mix:

1/3 c Oats

1/4 c flaxmeal

1 T almond milk

1 egg

1 T plain yogurt

pinch of baking soda and  powder

dash of salt

dash of cinnamon

Blend and add more milk if too thick or more flax meal if too runny. Don't cook on a high heat or else the middle will not cook.

Great Add ins:

blueberries, applesauce, grated apple, mashed banana, pecans, walnuts

Power Balls

 Pre-workout snack, snack to get you through until the next meal...whatever you want it to be. This is a great gluten free treat and snack. My husband even loves them and will have one or two before he goes on a bike ride.

Mix together and then roll into balls. Store in fridge.

1 C oats

1/3 C honey

1/2 C Peanut Butter

chocolate chips

Mix with the back of a spoon until all the ingredients are incorporated.

Cookie Dough Bites

Just a fun sweet treat to please the sweet tooth. They're gluten free and vegan (I'm not vegan but if you are then these are definitely for you).

Raw Vegan Chocolate Chip Cookie Dough Bites

2/3 c raw cashews
1/3 c oats
2 Tbsp Agave or Honey
1 Tbsp Maple Syrup 
1 Tsp Vanilla Extract
1/4 c Chocolate Chips 

1. Place cashews and oats in a blender or food processor. Pulse/blend until it resembles a smooth flour.
2. Add in the honey, maple syrup and vanilla. Blend until all combined. Your mixture should be pretty sticky.
3. Mix in chocolate chips by hand. 
4. Grease your hands with a little Pam then roll about tablespoon sizes of the mixture in your hands. 
5. Store in a container in the freezer and enjoy!

Mongolian Beef

This recipe is such a keeper! Better than PF Chang's in my opinion. I about doubled the sauce because I had a lot of beef and I would recommend doing that!

Mongolian Beef Recipe:

makes 2 servings (double everything to serve more and to have extra sauce)

You will need:

1 lb of flank steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon of grated ginger (about 1/2 inch piece)

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of soy sauce (I use gluten free)

1/2 cup brown sugar

1/2 teaspoon of red pepper flakes

3 large green onions, sliced crosswise into thirds

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. 

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

Roasted Veggie Quinoa Salad | Gluten Free

Recipe from The Talking Kitchen 

Ingredients (4-6 servings)

Quinoa:

• 1 c. RINSED quinoa
• 2 c. chicken stock
• 1 tsp extra virgin olive oil
• 4 cloves garlic, chopped
• 1/2 tsp sea salt

Roasted Vegetables:

• 2 bell peppers, cubed
• 1 zucchini, cubed
• 1 squash, cubed
• 1 red onion, cubed
• 1 fennel bulb, cubed
• 4 garlic cloves, whole
• 1 Tbsp Herbs de Provence
• 2 Tbsp extra virgin olive oil
• 1/2 tsp smoked salt

Dressing:

• 1/2 lemon, juiced and zested
• 2 Tbsp extra virgin olive oil
• fresh herbs

Instructions

Preheat the oven to 450 degrees, or fire up the grill.
In a bowl, combine all the cubed veggies and toss with the Herbs de Provence, oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (or grill the veggies to your liking)
In a small saucepan, heat the oil over low heat and add the garlic, saute for 1 minute, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.
In a serving bowl, combine cooked quinoa with roasted veggies. Add dressing, toss and enjoy hot, room temperature or cold!
Maddie's tip: add grilled chicken to make this a complete meal. 

Turkey Taco Casserole | Gluten Free

Recipe from Eat Live Run

Turkey Taco Casserole 

serves 4-6

Print this Recipe!
Ingredients:
a little over 1 lb lean ground turkey
1 16-oz can refried beans
2 4-oz cans diced green chilies
1 cup fire roasted diced tomatoes, drained of extra “juice”
1 tbsp chili powder
2 tsp ground cumin
1 1/4 tsp salt
1/4 tsp cayenne pepper
2 CORN tortillas, cut into 1″ strips
1/2 cup salsa, plus more for serving
1 1/2 cups reduced fat Mexican blend cheese {or cheddar cheese}
sour cream for serving
sliced avocado for serving

Directions:
Spray an 8″ square casserole pan with nonstick cooking spray. Set aside. Preheat oven to 375 degrees.
Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces with a rubber spatula. When turkey has browned {but hasn’t quite cooked all the way through yet}, add the chili powder, cumin, salt and cayenne pepper. Mix well.
Add one can of the diced green chilies to the turkey, along with the fire roasted diced tomatoes. Stir well and continue to cook until turkey is completely done. Then, remove from heat.
Spread a thin layer of ground turkey at the bottom of your casserole pan. Top with a layer of refried beans, more green chilies, a heavy sprinkle of cheese and four of the tortilla strips. Repeat this process three times until all of the ground turkey has been used. After laying on your last four tortilla strips, spread the salsa over top along with remaining cheese.
Place in the oven for 30 minutes. Cheese will be melted and bubbling. When casserole comes out of the oven, let sit for 20 minutes before slicing. Serve with sour cream, hot sauce and sliced avocado! Use gluten free ingredients.
Time:
1 hour

Chocolate Chip Peanut Butter Cookies | Gluten Free

Recipe adapted from Tasty Kitchen

Chocolate Chip Peanut Butter Cookies

These flourless thick and chewy cookies are the perfect combination of peanut butter and chocolate.

Preparation Instructions:

Place all ingredients, except chocolate chips, in a large mixing bowl of the stand mixer and mix together until combined. Chill the dough for at least 1 hour, preferably overnight.
When ready to bake, preheat the oven to 350ºF.
Scoop the dough onto a parchment paper or Silpat silicone baking mat lined sheet. Flatten each scoop into 1/2″ thick disks. Place few chocolate chips on top of each cookie.
Bake 8 minutes. Let cool on sheet for 30 seconds, then transfer to a wire rack to cool completely.
Use gluten free ingredients.

Ingredients:

• 1 cup Creamy Peanut Butter
• 1 cup Packed Dark Brown Sugar
• 1 teaspoon Baking Soda
• 1 whole Large Egg
• 3 Tablespoons Unsweetened Cocoa Powder (optional)
• ½ cups Semi-Sweet Chocolate Chips
• tsp vanilla (optional)