Gluten Freedom: Wild Salmon with Wasabi

Heart healthy & gluten free! 2 Fresh Mana Wild Salmon fillets, Course Grind Sea/Mineral Salt, Sushi Sonic Wasabi Powder, Water.
Preheat broiler to 500 degrees. Mix your wasabi paste to desired heat let sit. Take your beautiful fresh Mana Wild Salmon fillets (with skin side down), and set them on a parchment covered baking sheet. Generously sprinkle a crust of sea/mineral salt on top of salmon fillets. Broil for 10-15 minutes or until crust as browned. Remove from oven. Remove bottom skin of Salmon fillets while plating. Top with wasabi paste to plate.

Gluten Freedom: Egg Nog

NOG!
Both So Delicious Nog (made of coconut milk) and Silk nog (made of soy) are gluten and dairy free. Rum is made with out the use of grains and generally does not contain gluten. Please contact the manufacturer to verify the GF status. Often it’s flavored rum and drink mixes that will get you into trouble. Garnish with a sprinkle of nutmeg and enjoy!

Gluten Feedom: Bagel Bar

Bagel Bar- perfect for a holiday brunch
Kinnikinnick makes GFNY Style and cinnamon raisin bagels. Udis also makes a GF multi grain bagel.

Serve with: Echo Falls smoked salmon (the package does not say GF, but I verified it with the co)
Veggies like tomato, red onion, spouts, cucumber.Cream cheese/ Neufchatel: Nancy’s and Organic Valley.
You can add honey, roasted red peppers, herbs and spices to the cream cheese to make different varieties of spreads.

Gluten Freedom: Garlic Breadsticks

Garlic Onion Breadsticks
1 box of Chebe GF Garlic Onion Breadstick mix,
2 Tbsp. Olive Oil,
1 cup shredded cheese
2 large eggs
¼ Cup milk

Preheat oven to 375° F. Blend dry mix with 2 tbsp. olive oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup milk..Knead dough with hands until it is smooth. Divide dough into 12 equal pieces, rolling each into 7" sticks. Place 1-2" apart on an ungreased baking sheet (line with parchment if available). Bake 20-25 minutes or until lightly browned. Serve warm and enjoy.

Gluten Freedom: Cranberry Sauce

Fresh Cranberry Sauce

1 Cup sugar,

1 Cup water,

4 Cups fresh cranberries,

Zest of one orange.

In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries pop. Add orange zest and remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Rave: favorite travel food

Tanka Bites: Buffalo Cranberry Bites are gluten free and 100% natural, with no nitrates or MSG.

Rave: Wasabi seaweed snacka

Annie Chun's Roasted seaweed snacks are my new favorite lunch box treat.
These hot, crispy roasted seaweed snacks are gluten free, vegan and lowfat.

Gluten Freedom: Baked Brie

Marie’s Baked Brie
1 mini round of brie cheese
¼ C brown sugar
2 Tbs butter
¼ C walnuts or pecans, chopped

Preheat oven to 325. Put brie into a small buttered baking dish.
Coat brie with approximately 2 T. of softened butter.
Sprinkle 1/4 cup of brown sugar and ¼ C nuts over the brie.
Bake for 20-25 minutes.
Serve with gluten free crackers, such as Crunchmaster, Blue Diamond Nut Thins, Schar or Glutino.

Gluten Freedom: Lunchbox snacks

Fruit: bananas, oranges and apples come conveniently in their own easy to open package!
Also try sliced apple & peanut butter or almond butter
Chips (check labels carefully)
Safe Chips are:
Eden Brown Rice Chips
Mary’s Gone Crackers Sticks & Twigs
Late July Organic chips
You get the picture, but READ labels!
Veggies
baby carrots & ranch dressing
Hummus with cucumber slices to dip
Celery & cream cheese
Ants on a log (celery, peanut butter, raisins)

Gluten Freedom: Sandwich ideas

Gluten Free lunch box ideas. Udi’s bread: my new favorite sandwich bread, it doesn’t crumble in your hands at first bite! I always toast it and let it cool completely, so that it holds up better in the cooler.
Deli slices (Turkey, ham, roast beef, pastrami, etc)
Cucumber & cream cheese
Classic BLT
Tuna salad: with celery
Cheese with avocado & tomato
PB & J (can mix it up with almond butter)

Gluten Freedon: August 2011

Back To School: It’s that exciting time of year, when we send our keiki off the school. You now have the daunting task of having to come up with something creative on a daily basis for your child’s lunchbox.

If you’re smart, and they’re old enough, you will designate an area of your fridge that will hold all of your pre-approved lunch items. This way, you let your child make his/her own lunch, with the goal of empowering them to make healthy choices. If your child isn’t old enough to do this, let’s look at some gluten free options!

March Gluten Freedom: Focus on Fast on the go Gluten Free Options

Gluten Free options have come a long way and I wanted to highlight some great options for the busy on the go person living Gluten Free. I know that wholesome made from scratch meals are always the best option, but sometimes you just need to be able to grab a quick healthy option.

Lighter Fare for lunch and snacks
• Emerald Valley Kitchen Hummus, spread on rice cakes, topped with olives, feta or veggies
• Salsa, add black beans and snack with corn chips
• Bagel (Udi’s or Kinnikinnick) with cream cheese, Echo Falls smoked salmon, red onion and veggies
• Chili (Amy’s), topped with sour cream and served with a piece of cornbread
• Organic Chicken Taquito’s (PJ’s), served with refried beans and Spanish rice
• Beef Corn Dogs (S’Better Farms), served with potato salad
• Hot Dogs (Applegate beef, chicken or turkey) with Kinnikinnick Buns, serve with sauerkraut

Hearty Fare
• Lundberg Risotto
available in 7 flavors, served with steamed veggies and baked chicken
• Make your own pizza
Udi’s Pizza crust, add Muir Glen Pizza sauce, mozzarella and toppings
• Burgers:
Kinnikinnick Bun with your choice of patty: Sunshine Burgers (Vegan and soy/gluten free), Beef or turkey burger and all the veggie fixings
• Conte’s Pierogies, Cheese stuffed shells and Potato Gnocchi
• Caesar’s Manicotti, Vegetable Lasagna and Stuffed Shells

Dessert
• Fresh fruit with whipped cream or yogurt
• Chocolate covered Strawberries
• In the freezer ready to go:
Coconut Bliss Ice Cream: dairy free made with coconut milk
Ciao Bello: Creamy gelatos in flavors and Non-Dairy
Udi’s Double Chocolate Muffins
French Meadow Fudge Brownies
Knikinnick Donuts: Chocolate Dipped and Cinnamon Sugar
• Easy to bake mixes
Gluten Free Pantry: Chocolate Truffle Brownie
Cravings Place: Cinnamon Crumble Coffee Cake
Pamela’s: Chocolate Chip Cookies, Chocolate Brownies, Vanilla & Chocolate Cakes with Frostings

October Gluten Freedom

Pumpkin Coconut Bisque
2 Tbsp. coconut oil
1 Cup diced onion
3 minced garlic cloves
3 Cups pumpkin puree
2 Cups low sodium Pacific Natural Foods chicken or vegetable broth
1 tsp. honey
1/2 tsp. allspice
1/2 tsp. crushed red pepper flakes
1 1/2 Cups coconut milk
toasted pumpkin seeds & chopped parsley to garnish

Melt coconut oil in a large stockpot over medium heat. Add onion and sauté until it starts to turn translucent, about 5 minutes. Add garlic, saute for another 3-4 minutes until golden. Add pumpkin puree, broth, honey, allspice and crushed pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Puree soup with an immersion blender or on small batches in a standard blender until smooth. Bring soup to a simmer, adding coconut milk until the desired thickness and taste is reached.
Season to taste with salt and pepper. Garnsih with chopped parsley & toasted pumpkin seeds.

Pumpkin Risotto
2 Tbsp olive oil
1 small onion, finely diced
1 bay leaf
1 cooking/pie pumpkin (3/4-1 lb), peeled and chopped into bite-sized pieces
3 Cups low sodium vegetable broth, plus 1 Cup vegetable broth
1 1/2 Cups arborio rice
3 Tbsp freshly grated Parmesan
1 Tbsp butter
Sea salt and freshly ground black pepper

Pumpkin Puree: In a large pot, heat olive oil over medium heat. Add the onions and gently fry until soft and translucent. Add the pumpkin chunks, bay leaf and 1 cup of the vegetable broth. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of broth to the pumpkin base and mash it down into a puree using the back of a wooden spoon or potato masher.

Risotto: In a large pan, heat some olive oil and add the Arborio rice. Add the remaining broth (nearly 3 cups) and cook for 12 minutes with the lid on until the broth has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together. Turn off the heat and let sit, covered for 5- 10 minutes. Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.

Pumpkin Spice Bars with cream cheese topping
Bars: 2 large free-range organic eggs
1/3 Cup coconut oil
1 Cup light brown sugar, packed
1 Cup organic pumpkin puree
1 Tbs vanilla extract
1 3/4 Cups Pamela's Ultimate Baking Mix
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground clove
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/3 cup finely chopped walnuts

Frosting: 8 oz. organic cream cheese (1 package)softened
1/4 Cup organic unsalted butter (one stick), softened
1/2 tsp vanilla extract
1 1/4 Cups powdered sugar, sifted

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan , set aside
In a small bowl, combine Pamela’s Baking Mix and spices. Set aside. In a large mixing bowl, beat eggs; add the oil and beat well to combine. Add the brown sugar and beat until smooth.
Add the pumpkin, beat till smooth; add the vanilla, beat to combine.
Now, slowly add the dry ingredients (baking mix and spices) and beat just until the batter is smooth. Add in the nuts and stir to combine.
Pour the batter into the baking pan and spread the evenly. Bake in the center of the 350 degree preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.
Cool on a wire rack. Frost when cool.

Plush Puffs: Marshmallows for grown ups!

Mana Foods now carries the best marshmallow in the world! Don't mistake these for "plain" marshmallows. The Vanilla Bean Plush Puffs are fluffy and soft and made with real vanilla beans! The "Cadillac Marshmallow" is the classic for tasting and toasting, and is wonderful when melted into a coffee or hot chocolate. And like all Plush Puffs, they're equally yummy right out of the package. All natural ingredients.

GLUTEN-FREE / FAT FREE / CORN SYRUP FREE

Other flavors available: Caramel Swirl, Simply S’mores and Toasty Coconut.

Gluten Freedom: Baking for Brunch

Baking for Brunch
Oats are usually listed on the do not eat list for people suffering Celiac and others avoiding gluten. It turns out that oats do not actually contain gluten, but most oat products on the market have been cross-contaminated with wheat, barley and/or rye. This contamination occurs during harvesting, transportation, storage, milling, processing and packaging.

Bob’s Red Mill makes many Gluten Free products, including Gluten free oats. All of their Gluten Free products are produced in a dedicated facility that is free from wheat and other gluten-containing grains or derivatives. While there is no recognized standard, any Bob’s Red Mill product that has their gluten free symbol, has been tested to ensure that there is no more than 20 parts of gluten per million. Each product is tested twice, before milling and after packaging. The professional advisory board of the Canadian Celiac Association, in consultation with Health Canada, has developed a position statement on using pure, uncontaminated oats. It says that adults with celiac disease can safely eat half to three-quarters of a cup (50 to 70 grams) of dry rolled oats per day. For kids, it’s one-quarter of a cup (20 to 25 grams) per day.

Homemade Granola
Ingredients:
2 cups old-fashioned oats
1/2 cup flax meal
1 Tbs. dark brown sugar
1/4 tsp. salt
1/4 cup maple syrup
3 Tbs. coconut oil
1 Tb. Water
1/2 cup chopped roasted pistachios
1/4 cup chopped dates
1/4 cup chopped dried mangos
1/2 tsp. finely grated orange zest
1/4 tsp. ground ginger

Preheat the oven to 275 degrees.
Oil a 9-by-13-inch metal pan, set aside.
Mix oats, flax meal, brown sugar, salt and pistachios in a bowl.
Bring syrup, oil, water, orange zest and ginger to a simmer in a saucepan over low heat.
Drizzle the liquid over oat mixture, and stir to combine.
Pour mixture onto prepared pan.
Working a handful at a time, squeeze cereal to form small clumps.
Bake for 30 minutes.
Stir in dates & dried mangoes.
Continue to bake until golden brown, about 15 minutes longer. Let cool.
Granola can be stored in an airtight tin for up to two weeks.
Serve with yogurt and fresh fruit.

Elena’s Honey Muffins

Ingredients:
3 eggs

2 Tbs melted butter or coconut oil

2 Tbs milk or non-dairy substitute

3 Tbs honey

¼ tsp salt

½ tsp vanilla extract

¼ cup sifted coconut flour

¼ teaspoon baking powder

Blend together eggs, butter or coconut oil, milk, honey, salt and vanilla.
Combine coconut flour with baking powder and thoroughly mix until smooth.
Pour batter into greased muffin cups.
Bake at 400F for 15 minutes.
Makes 6 muffins.

Crustless Quiche
Ingredients:

a splash of Olive Oil

½ yellow onion, diced

1 clove garlic, minced

1 C broccoli, chopped
1 small red bell pepper

salt & pepper to taste

½ cup shredded cheddar

4 eggs

¾ C milk

Preheat oven 375F.

Sauté onion until translucent, add garlic and cook for another minute.

Add broccoli and red pepper, cook until they begin to soften.

Put vegetables into a 9 inch deep-dish pie pan.

Sprinkle shredded cheese over veggie blend.

In a separate bowl, whisk eggs & milk.

Pour this mixture into the pan covering veggies & cheese.

Bake for 30-45 minutes, until done.

Gluten Freedom: July 2010

Are you Getting Enough Fiber?
Adequate fiber intake is an essential part of a healthy diet. It is recommended to consume 25-30 grams per day. Did you know most Americans consume only 6-8 grams on average? For many, most of their fiber comes in the form of whole wheat. The absence of wheat and other gluten containing grains in the diet could warrant extra attention to fiber sources. Gluten free alternatives to whole grain products tend to be lower in fiber. However, whole grains are not the only source.

Some of our best sources of fiber include beans and legumes as well as fresh fruits and vegetables. All of which are innately gluten free. Gluten free grains such as quinoa, amaranth and buckwheat are excellent fiber sources as well. If you’re looking to supplement fiber, try sprinkling flax or chia seeds on your favorite gluten free cereal, stirred into yogurt or added to your next salad.

There are two forms of fiber; soluble fiber and insoluble fiber. Soluble fiber is helpful in reducing cholesterol levels, balancing blood sugar and feeding beneficial bacteria in the gut. Foods high in soluble fiber include: beans, apples, oats (make sure to pick up certified gluten free) and Jerusalem artichokes (aka sunchokes). Insoluble fiber provides more roughage and bulk and aids in keeping the colon clean. Brown rice, flax seeds, celery, coconut and peas are great sources of insoluble fiber.

Increasing Fiber Consumption…….
When choosing products, look for items with 3 or more grams of fiber per serving. If a food has 5 grams of fiber or more per serving, it is considered an excellent source.
Here are few other tips:
o Eat whole fruit for dessert
o Choose gluten free whole grain hot cereals over cold cereals that have been processed
o Make a goal to eat a salad a day
o Check out Mary’s Gone Crackers products….. these whole grain and seed snacks are loaded with fiber!
o Try serving quinoa with your favorite pasta sauce instead of pasta
o Aim to eat your 10 servings a day of fruits and vegetables (1/2 cup = 1 serving)
o Keep a can of Amy’s split pea soup on hand
o Eat beans 3 times a week

It is best to gradually increase fiber in your diet to avoid digestive upset such as bloating and gas. Increased fiber should also be accompanied with an increase in water consumption.

Gluten Freedom: May 2010

For many individuals on a gluten free diet, digestive issues are all too familiar. Digestive disturbances such as diarrhea, constipation, gas, bloating, abdominal cramping and nausea, are the most common symptoms of Celiac disease. Others that suffer from gluten intolerance or sensitivity are faced with the unpleasant consequences of IBS (Irritable Bowel Syndrome). When sensitive to gluten, gluten can damage the villi (small fingerlike projections) of the small intestine. These villi are crucial for nutrient absorption. When damaged or weakened, nutrient absorbing surface area is decreased and some level of malnutrition may take place. Calcium and/or iron deficiencies have been observed among Celiacs and diseases such as osteoporosis and anemia can arise.

Eliminating gluten from the diet is the first step to repairing the gut. Some individuals may benefit from gut rebuilding supplementation.
1) L-glutamine – an amino acid that supports the healing of gut tissue. Available in powder or capsules. Try incorporating the powder into your favorite breakfast smoothie. Dosage can range from 1000- 5000 mg.
2) Digestive enzymes – Supporting the body’s ability to break down food properly is an important piece of improving digestion.
3) Probiotics – These friendly bacteria support ideal gut flora. Most common strains are acidophilus and bifidus . Foods containing probiotics: yogurt, kefir, kombucha, and miso. And now even chocolate! Look for our newest probiotic supplement in the form of a chocolate bar in the vitamin room.
4) Apple cider vinegar – Consuming 1-2 tsp of apple cider vinegar mixed with 8 oz of water 15-20 minutes before meals stimulates the digestive process and also provides an overall alkalizing effect on the body. Look for an organic raw unfiltered variety such as Bragg’s. Bragg’s now also makes ready to go apple cider vinegar drinks available in the cold drink cooler.

CALCIUM Food sources of calcium include: green leafy vegetables such as kale, collard greens and spinach, dairy products, almonds, sesame seeds, figs, tofu, garbanzo beans and sardines with bones. Blue green algae such as hydrilla and spirilina are great sources of bio-available calcium as well. Food based, liquid or powdered calcium supplements tend to offer highest absorption.

IRON Food sources of iron include: red meats, dark meat turkey and chicken, dark green leafy vegetables, kidney beans, blackstrap molasses, raisins, pumpkin seeds, dulse seaweed and hemp seeds. Iron supplementation can have side effects such as constipation and may not be appropriate for everyone. It is best to have iron levels tested before proceeding with supplementation. Menopausal woman and men should be especially cautious. Floravital is a gluten free liquid herbal iron supplement with high absorption.

Making your own hummus is easy! Try this iron and calcium rich dip with fresh cut veggie sticks, your favorite gluten free crackers or as a nutrient dense sandwich spread.
Spinach Hummus (Makes about 4 cups)
3 cups cooked garbanzo beans, or about 2 cans beans (30 ounces total)
2 cups fresh baby spinach, washed and dried
½ cup sesame tahini½ cup freshly squeezed lemon juice
¼ to ½ cup extra virgin olive oil
2 -3 cloves fresh garlic, crushed
1-2 teaspoons sea salt
¼ cup water for desired consistency
Drain beans and set aside. Place garlic, lemon juice and olive oil and sea salt in a food processor and blend until creamy. Add sesame tahini and blend. Add ½ the beans and ½ the spinach and blend. Add the other ½ of the beans and spinach and blend until desired consistency is achieved. If you like a very creamy hummus you may need to add a little water or a bit more lemon juice or olive oil. More water will provide a thinner consistency.
Tip: Hummus freezes very well, so you can make a large batch in advance.

Gluten Freedom: April 2010

TIRED OF THE SAME OLD BEACH SNACKS??
We all know that quick - on the go choices are hard to come by when following a gluten free diet. Whether you’re looking for new snack ideas for work, school or an afternoon trip to the beach here’s some of our favorite ready to go options available at Mana Foods.

Beat the Heat and Cool Down
Luna and Larry’s Coconut Bliss Bars – These frozen vegan coconut milk bars are available in a 4 pack or individually. Choose from decadent dark chocolate or naked coconut.
Julie’s Gluten Free Ice Cream Sandwiches – Not only are they delicious, but you’ll love the cool tube packaging!
So Delicious All Fruit Bars – A great refreshing treat to uplift your afternoon.

Need a Little Crunch?
Mary’s Gone Crackers Sticks and Twigs – These crunchy sticks are guilt free! Each serving offers 4 grams of fiber as well as 4 grams of protein. Zest it up with curry or tomato chipotle or keep it simple with my personal favorite… sea salt.
Lundberg Rice Chips – You’re bound to find a favorite with flavors ranging from Sante Fe Barbeque to Wasabi.
Bhuja Cracker Mixes – Spice it up with these Indian flared cracker mixes
Protein Power!
Wild Ride Beef Jerky – Choose from 3 gluten free flavors: Buckin’ Barbeque, Galloping Pepper or Jumpin’ Hot & Spicy.
Living Harvest Hemp Protein Powder – A complete vegetarian protein as well as an excellent source of fiber and essential fats. Although best enjoyed blended with a fruit smoothie, try adding to your favorite juice or milk/milk alternative and shake!
Applegate Farms Lunchmeat – All varieties are gluten free! Enjoy rolled up on its own or with your favorite gluten free crackers

We’ve All Got A Little Sweetness
Jennie’s Coconut Macaroons – These simple honey sweetened treats are irresistible! Available in coconut, chocolate or almond flavor.
Schar Cocoa Wafers – A perfect accompaniment to your afternoon coffee or tea. Also try their chocolate dipped cookies.
Environkidz Crispy Rice Bars – Reminiscent of rice krispy treats…..these individually wrapped bars are available with many twists.

Deli Deliciousness!
For those less sensitive, enjoy Mana Foods “Made with no gluten ingredients” options. Please note we try our best to avoid cross contamination but deli items are not prepared in a dedicated gluten free environment. Mahalo!
Tuna salad – Topped over Blue Diamond Nut Thins. This high protein option will become a new favorite!
Salad Rolls – Filled with veggies and tofu these light but satisfying snacks are great for the beach.
Try something RAW! – Choose from a wide range of savory to sweet nutrient dense delights.
And of course….. don’t forget about your fresh fruits and vegetables.

Gluten Freedom: March 2010

Breakfast! Are you starting your day right??

We’ve all been told breakfast is our most important meal of day. Eating a balanced breakfast can help regulate your energy, mood and blood sugar throughout the day. Studies show eating breakfast, especially a breakfast rich in protein, results in fewer sugar cravings as well as fewer overall calories consumed. It has also been noted that children who eat breakfast show increased concentration and attentiveness in school over those who go without.

Many common breakfast options are unfortunately laden with gluten and as we all know can make it more difficult to make this important meal a part of your day. Here are a few tips on making sure you start your day right!

Plan ahead - It is especially difficult to eat gluten free on the run. But if you find yourself running out the door and on the hunt for a quick breakfast consider these options:

-Fruit smoothie with protein powder
BASIC RECIPE
1-1 1/2 cups milk (Blue Diamond almond milk, coconut milk, or milk of choice)
1/2- 1 cup fresh or frozen fruit
1-2 scoops protein powder (Manitoba Harvest Hemp, Nutiva Hemp, Nutribiotic Rice or Biochem Whey Protein are few gluten free options)

Place all ingredients in blender and blend. Add more milk or fruit for desired consistancy. This is also a great place to sneak any supplements or super foods.

- Van's gluten free waffles (bump up the protein and top with peanut butter, almond butter or my new favorite, sunflower seed butter)
- Applegate Farms cooked chicken sausage
- Kinnickinnick English Muffin toasted with nut or seed butter
- A piece of fresh fruit and small handful of nuts or seeds
- Yogurt (Brown Cow, Nancy's, Redwood Hill Farms Goat, So Delicious Coconut Yogurt are all great gluten free options) with nuts/seeds and/or Perky's Nutty Rice Cereal stirred in for a little crunch.
- Hard boiled eggs
- Ants on a log! Go back to your childhood and fill those celery sticks with peanut butter and top with raisins. Get creative and try other nut and seed butters and top with dried blueberries, shredded coconut and/or hemp seeds.

Take A Little More Time - Set that alarm clock a little earlier and prepare yourself a delicious hearty breakfast

Coconut Quinoa Slam! Did you know quinoa offers twice the amount of protein over oatmeal? This is one of my favorites and just takes 15 minutes.
1 1/2 cups lite coconut milk
1 cup quinoa (rinsed twice)
1/2 cup fresh papaya (optional)
1 Tbsp hemp seeds (optional)

In medium sauce pan, bring coconut milk and quinoa to a boil. Cover and reduce to a simmer. Cook until liquid is absorbed approximately 15 minutes. Top with papaya and hemp seeds or a fruit and/or nut/seed of your choice.
** Save even more time and try this delicious recipe in your rice cooker.
** Don't have time to rinse?? Try Ancient Harvest boxed quinoa.... they've done the rinsing for you!
**Stretch your food dollars and make your own lite coconut milk by diluting 1 can of full fat coconut milk with 2 cans of water. Use remainder for quick smoothies or freeze left over milk in ice cube trays for future use or an extra slushy smoothie

Other options to try:
- Bob's Red Mill Gluten Free Pancake Mix - It's hard to believe these are really gluten free!
- Veggie omelett with homemade breakfast potatoes
- Bob's Red Mill certified gluten free oats
- Shelton's turkey breakfast sausage

Think outside the cereal box ??
- Last nights leftover
- Soup: Split Pea, Lentil, Butternut Squash or even Miso can make a great warm breakfast

Gluten Freedom: February 2010

Easy Roasted Dinner
Baked B-B-Q Pork Babyback Ribs
Baked Yams
Roasted Asparagus
Dessert Hint: On the back of the Bob's Mill Garbanzo/Fava Bean flour is a recipe for "BabyCakes" bakery in New York's "Blondies." If you have never had them, or made them...you should do it!!! They are worth the effort!

Baked Pork Babyback Ribs
Rack of Natural Pork Babyback ribs from meat cooler
Annie's natural Organic B-B-Q Sauce (either original recipe, or chipotle if you are brave & like a real bite to your sauce)
Pre-heat oven to 375. In a roasting pan add pork ribs . Rub & brush ribs to coat with Annie's B-B-Q Sauce of choice. Add approximately 1/4 inch of water or apple juice to pan & roast for 30 minutes without covering. After approximately 30 minutes, or until browned, cover with aluminum foil and bake for another 1 1/2 to 2 hours. Remove from oven and serve with a bit more, warmed up B-B-Q sauce!

Baked Yams
Up to 6 yams will bake just fine in this time on a rack with the ribs
Add washed, skin on yams in oven, on aluminum foil covered second rack along with the ribs to bake for the entire 2 hours. Remove from oven, cut in 1/2 and serve as is, or with Earth Balance Organic Buttery Spread!!!

Roasted Asparagus
1-2 Bunches of Organic Asparagus (hard stems trimmed off)
1 Brown Paper Bag (large enough to comfortably hold asparagus)
*Olive Oil
Himalayan Salt
Options:
Thin sliced lemon
Cracked black pepper
Place Asparagus in brown paper bag and season to taste. Drizzle outside of paper bag with olive oil (keeps it from burning). Fold and crease paper bag well enough to seal and steam asparagus, and place on baking sheet. Add drizzle with more olive oil if needed.
Add to oven 20 minutes before ribs and yams are finished cooking.
Be careful when opening the bag after removing from oven when done. Serve AS IS!!!
*Olive Oil should always be considered to be Extra Virgin-First Cold Pressed