Huevos Rancheros

1 can refried beans with jalapenos

1 can black beans, rinsed and drained

olive oil

4 eggs

4 corn tortillas

cheese 

green chili enchilada sauce

your favorite salsa (optional)

In sauce pan combine refried beans, black beans and 1/2 cup enchilada sauce.  Heat over medium 10-20 minutes.  

In frying pan, lightly crisp corn tortillas one at a time until slightly crispy.  Melt cheddar cheese onto tortilla.  

Cook eggs however you like them (over easy, or scrambled both taste great).

Scoop bean mixture onto the cheesy crispy corn tortilla.  Add eggs on top and drizzle enchilada sauce to taste.

Crock pot sweet and sour chicken

4 boneless, skinless chicken breasts

3/4 C. water

3/4 C ketchup

1/2 C. Sugar

2 tbsp Vinegar

2 Tbsp Worcestershire sauce -Heinz has a list of gluten free things. CHECK IT OUT! They have gluten free BBQ sauce too.  WAHOO!  (Also check out this gluten free worcestershire sauce- http://www.leaperrins.com/lea-perrins-faq.aspx

( http://www.heinz.com/health--wellness/focus-foods/dietary-preferences/gluten-free.aspx )

4 tbsp. soy sauce (Braggs amino acid)

Place chicken in crock pot.  combine other ingredients and pour over chicken. cook on high for 5 hours or on low for 8-10 hours.  Serve with rice

meat, chicken, shrimp or plain veggie stir fry

Pour 2-3 Tbsp of olive oil in pan.  Add green onions, sliced.  Add your meat of choice (Beef strips, Chicken, shrimp, or no meat!)

Add to pan mushrooms, green/red peppers, cauliflower pieces, zuchini, carrots, broccoli and so on... 

Stir in 1/2 C of Chicken broth (Swansons is G free)

4 Tbsp soy sauce ( Braggs liquid amino)

2 tbsp apple cider vinegar

4 tbsp brown sugar

1 1/2 tbsp cornstarch mixed with 1 tbsp water.

Cook until bubbles so sauce thickens.  serve over rice. 

Raspberry Chicken

6 Boneless, skinless chicken breasts

1/2 C. raspberry preserves

1/2 C. Frozen pineapple juice concentrate, thawed

1/2 C. Soy sauce **

2 Tbsp rice wine vinegar

1/2 Tsp chili powder

1/2 tsp curry powder

1/2 tsp garlic powder

1/4 C. fresh raspberries mashed

1/4 c. raspberries for garnish

Place chicken in a large baking pan.  In small bowl combine preserves, juice concentrate, soy sauce, vinegar, powders, 1/4 C. mashed raspberries. Pour over chicken.  Marinate in fridge for 2 hours or overnight.

Bake Covered for 30-40 min at 350 degrees. Transfer chicken to serving platter and top with pan juices. Garnish with fresh raspberries.  serve over rice.

*Emily found a gluten free soy sauce called Braggs liquid aminos.  tastes great!

Spectacular Spaghetti Squash

1 spaghetti squash (3-4 lbs)
2 Tbsp olive oil
1 Tbsp butter
8 oz sliced fresh mushrooms
2 medium ripe tomatoes, chopped
1 medium zucchini cut into 1/4 inch slices
5-6 green onions, chopped including tops
1 tsp minced garlic
1 medium red pepper, cut into 1/8 inch strips
1/4 pound fresh snow peas, trimmed
3/4 cup fresh grated parmesan cheese

Bake whole squash 1 hour at 350 degrees or until tender when pierced with fork. Remove from oven and allow to cool 5-10 minutes. Halve lengthwise and remove seeds. With a fork, pull out spaghetti-like strands adn place in large bowl. Set aside.

In large skillet, heat olive oil and butter over medium heat. Add mushrooms, tomatoes, zucchini, green onions, garlic, red pepper, and snow peas. Cook until soft, 4-5 minutes. Pour over squash and toss to combine. Sprinkle with parmesan and serve immediately. Serves 8 side dish servings.

Soup Time

Butternut Squash and Apple Soup

2 medium-sized butternut squash (or 1 large and one small), cubed

3 apples

1 yellow onion, sauteed

5 cups water

2 tsp salt

1/2 teaspoon cinnamon

1/4 cloves

1 teaspoon nutmeg

pepper to taste

Bring to boil. Then simmer for 20 minutes. In batches, blend in blender (or use an immersion blender). 

Sprouted Buckwheat Cereal (Gluten Free)

• 1 cup buckwheat groats, rinsed, soaked overnight, rinsed well (or soaked 15 minutes and sprouted 24 hours)
• 1 banana, chopped
• dash of maple syrup
• optional: raw pecans or almonds, soaked overnight, rinsed, chopped

Process buckwheat, banana, and maple syrup in a food processor until creamy. Top with nuts. Serves 2.

This recipe is from greensmoothiegirl.com/blog