french toast with homemade blueberry syrup

French Toast:

your favorite whole grain or gluten free bread
Make a batch as big as you want, I don't measure anything, just pour it all together
eggs
almond/coconut milk
vanilla
pinch of salt
cinnamon
nutmeg

mix it all together and dip bread in on both sides, and cook on griddle greased with coconut oil on
both sides until done

Homemade Bluberry Syrup-super easy
about 4 cups of fresh bluberries
1/2 c. pure maple syrup
Push syrup button on blendtec and it's done.  If different blender, blend it up and then heat it in saucepan on stove.
Super Yummy!

tacos

Corn Tortillas for the Gluten Free and Whole Wheat for others
Olives
Goat Cheese or regular cheese
lettuce
tomatoes
avacado
lentils sauted with Braggs
sprouts
Homemade refried beans (can of pinto or black beans, garlic salt, onion powder, 1 T butter, and 2 T water, heat for 60 sec and blend in magic bullet)
Hamburger browned, with taco seasoning

Heathier PF Chang's Lettuce Wraps

Ingredients for pouring sauce:

• 1/4 cup agave
• 1/2 cup warm water
• 2 tablespoons Braggs amino acids
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 teaspoon hot water
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced

Ingredients for stir-fry sauce:

• 2 tablespoons Braggs
• 2 tablespoons Agave
• 1/2 teaspoon rice vinegar

Ingredients for chicken stir-fry:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons sesame oil
• 2 boneless skinless chicken breasts, cubed to 1/2″
• 1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
• 1/2 cup mushrooms, minced to the size of corn kernals
• 1/2 onion, chopped fine
• 3 cloves garlic, minced fine
• 6 large leaves of iceberg lettuce, nappa cabbage, or butter lettuce

To make the pouring sauce:

1. In a large bowl, dissolve agavein 1/2 cup warm water, then add Braggs, rice vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
2. Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:

1. Prep the stir fry sauce by mixing Braggs,Agave, and rice vinegar in a small bowl.

To make the chicken stir-fry:

1. Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
2. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
3. Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

Turkey Sloppy Joes

4 T oil
dried onions
1/2 yellow pepper
3 cloves garlic
1 celery
1 carrot
1 zucchini
1/4 tsp.  cumin
1/4 tsp. thyme
1 pound ground turkey
1 can chicken broth
2 T braggs amino acids
8 oz tomato sauce with chili powder and agave
salt to taste

1.  Heat 2 T oil, add onions, pepper, garlic, stir 8 min.  Add celery, carrot, zucchini, cumin, thyme, cook 2 min.  Remove veggies and set aside.

2.  Heat 2 T oil, cook turkey, add veggies, chili sauce, chicken broth, Braggs.  Reduce heat and simmer 15 min.  until sauce thickens.

Put sloppy joe meat in your choice of bun, and enjoy

Light and Fluffy Gluten Free Biscuits

1 1/2 c. brown rice flour
2 c. corn starch/Potato starch/Arrowroot starch/flour (last time I used 1/4 c potato, 3/4 c. arrowroot, and 1 c. corn)
1/2 c. sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xantham gum
1 stick of Diary free butter (Earth butter)(last time I used coconut oil, it worked awesome)
1 1/4 c. Almond/Coconut milk (last time I used 3/4 c. coconut milk kefir, and 1/2 c almond)
1 1/4 c. water
1 T cider vinegar
1 egg, beaten

1. Preheat your oven to 350 degrees
2.  In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xantham gum.
3.  Grate the butter into the flour using the small holed side of a box grater.  Mix he butter into the flour so that there are no large balls of grated butter.
4.  Add the milk, water, vinegar, and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5.  Using a large spoon, drop the dough onto a greased pan to make 16 biscuits.  Cook at 350  degrees for 15 minutes or until golden brown.

Agave Marshmellows

1 c. agave
2 envelopes unflavored gelatin
1 tsp. vanilla
6 T water, cold
1/4 tsp. salt

dissolve gelatin in water and add agave.  Microwave 30 sec.  Beat for 10-15 minutes until thick.  Put flour on cookie sheet, Pour marshmellows on--let cool and cut into squares

July Berry Cream cups (Sugar,Dairy Free)

Strawberry Layer:
1 c. Strawberries
1/3 c. Dates

Cream layer:
1/2 c Almond or Coconut Milk
3/4 c. Cashews, soaked for 2 hours o more
2 T Agave or Honey
1/4 c. Dried Unsweetened Shaved Coconut

Dark Berry Layer:
3/4 c. Blackberries
1/4 c. Blueberries
1/4 c. Dates

Blend each layer separately in a Magic bullet or blender.  Indivually empty each layer into a separate plastic baggie.

Blueberry Toppings:
2 c. Blueberries
6 candles or sparklers
To assemble, cut the corners off of each plastic baggies containing the Strawberry, Cream, and Dark Berry.  As equally as you can, distribute the layer equally between the 6 glasses by squeezing on each bag.  Start with the Strawberry, then Cream and latstly the Dark Berry layer.  Top each cup with a 1/3 c. of Blueberries and store in fridge for 1 hour or more.  Light a candle or sparkler on each cup before serving
makes 6 individual desserts