Beef or Deer Quinoa Stroganoff (gluten free)

INGREDIENTS

¼ cup organic extra virgin olive oil

8 ounce package portabella mushrooms, cleaned, trimmed and quartered

1 pound sirloin or deer steak, sliced across the grain 1 inch thick

1/3 cup dry red wine (or whatever wine you have on hand)

1 tbsp organic unsalted butter

1 small onion, thinly sliced

1 small clove of garlic minced

1 ½ cups organic beef  or chicken stock (see last ingredient...you'll need more to cook quinoa in)

1 tsp. Dijon mustard

1 tbsp. Worcestershire sauce (OPTIONAL...I left out)

¼ cup FAGE 0% Greek Yogurt

1 tbsp. chopped flat leaf parsley

Kosher salt to taste

Freshly ground black pepper to taste

1 cup of quinoa + 2 cups of organic chicken or beef broth

Arrowroot or tapioca starch IF NEEDED.

DIRECTIONS

• In small sauce pan, bring 2 cups of organic broth to boil.  Add 1 cup of rinsed quinoa.  Turn down heat, cover and simmer for 15-20 min, (while you prepare the stroganoff).  

In a large skillet (I love using our large cast iron skillet) heat 2 tbsp. of the olive oil until shimmering. Add the mushrooms and cook over medium high heat until softened about 3 minutes, season with salt and pepper and cook one minute longer. Transfer mushrooms to a medium bowl.

Season steak with salt and pepper. Heat the remaining 2 tbsp. of oil in the same skillet. Add the steak and spread evenly in pan; cook until browned on all sides (leave center a little pink), about 4 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the pan; add to the mushrooms and steak.

In the same skillet, melt the butter until bubbling. Add the onion and cook until softened about 3 minutes. Season with salt and pepper. Add the garlic and cook one more minute. Add the steak and mushroom mixture back to the pan with the beef stock, Worcestershire sauce and mustard; simmer over medium heat until the pan juices thicken slightly, about 5 minutes.  NOTE: if need to thicken, add a little sprinkle of arrowroot or tapioca starch.  Remove from the heat and stir in the FAGE and parsley. Season the stroganoff with salt and pepper and serve over Quinoa.

Yields 4 main course servings

HOLIDAY Dinners made CLEAN!

CRANBERRY APPLE-SAUCE:  click HERE for recipe.

FRESH GREEN BEAN CASSEROLE:  Click HERE for recipe

SWEET POTATO CASSEROLE (courtesy of thegraciouspantry.com)  Click HERE for recipe.

PUMPKIN BARS:  click HERE for recipe.

FALL HARVEST PUMPKIN PIE SPICE BROWNIES:  click HERE for recipe

GLUTEN FREE CORNBREAD STUFFING: click HERE for recipe

CLEANED UP TRADER JOES SWEET POTATO PIE:  for recipe click HERE

PUMPKIN BUTTER:  Click HERE for recipe.

RAW CHEESECAKE W/ ALMOND COCONUT CRUST:  Click HERE for recipe

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BITES:  Click HERE for recipe

EASY COCONUT WHIPPED CREAM:  Click HERE for recipe

HOMEMADE (EASY!) NATURALLY SWEETENED CONDENSED MILK:  Click HERE for recipe

DELLA'S DELICIOUS APPLE CAKE:  Click HERE for recipe

CORNLESS Cornbread

Someone recently asked me, "Why don't you use corn flour/corn meal?"

Corn = Inflammation (in most people)

Corn = GMO (unless you specifically buy non-GMO corn)

Inflammation + GMO's = a sick person

I LOVE chili, white, red, anything between...and I LOVE a good cornbread with it.  WARNING:  I like my bread sweet, so cut back on the honey if you don't.

INGREDIENTS:

1/2 cup of butter or EVOO (or use a little of both)
1/2 cup honey or agave
2 eggs
1 cup milk or milk alternative + 1 tsp of vinegar or lemon juice (combine and set aside)
1/2 tsp baking soda
2 cups NAMASTE Perfect Flour Blend
1/2 tsp of salt

DIRECTIONS:

1.  PREHEAT OVEN 375.  Grease an 8x8 pan.
2.  If you haven't already done so, combine milk and vinegar/lemon and set aside.  This is our "buttermilk".
2.  Melt butter.  Stir in honey, mix to incorporate.  Add eggs, mix again.
3.  Add baking soda to the milk mixture.  Pour into the butter/eggs/honey.
4.  Stir in flour and salt.  Mix well.  Pour into greased pan.
5.  Bake 30-40 min or until center is "set".
6.  Drizzle honey on top once it comes out of oven.

SERVE W/ YOUR FAVORITE CHILI RECIPE.  Want to know my favorite white chili recipe?  Pioneer Woman's recipe is HERE.  (I use arrowroot powder instead of corn/masa)

Gluten Free Fried Fish 'N Chips (OR USE CHICKEN INSTEAD!)

What a GREAT WAY to get in some good healthy fats.  Who knew FRIED FOODS could be GOOD FOR YOU?

This is one of my families favorite meals...and easy!  I LOVE how this recipe adds some awesome healthy fats through the EVOO and the flax.
INGREDIENTS:

4 Frozen Mahi-Mahi or fish of choice (WILD CAUGHT!)...or you can use chicken!
Organic Brown Rice Flour and/or Whole Spelt Flour
Ground Flax
Sea Salt/Pepper
Organic Milk or Milk Alternative, like almond milk or hemp milk...or you could use eggs.
Lemon juice or vinegar (ONLY if using milk)
Organic Potatoes
EVOO (extra virgin Olive Oil)


DIRECTIONS:

CHIPS:

PREHEAT OVEN TO 375.

1.  Scrub your potatoes well and rinse off.
2. Starting at the narrow end, slice potato into round circles.  (yes, leave skin on!)
3. Place all slices in large bowl.
4. Drizzle on some EVOO, salt and pepper.  Stir around until all slices are coated.
5.  Place on a cooling rack and bake 30.  (prepare your meat while they bake)
6. Change oven to "BROIL" setting and broil another 5 minutes or so until they brown on the top.  Remove and let cool.



FISH/CHICKEN PREP STEPS:

1.  Cut your fish or chicken into nugget sized bites...or you could do strips.
2.  Get a medium sized skillet on the stove and pour in about 1/4 inch of EVOO into the pan.  Turn on medium (around 4).
3.  Line a large dinner plate w/ a paper towel.

ASSEMBLY:

1.  In small bowl pour in 1 cup of milk or milk alternative.  If using eggs, use about 4.  Add 1 tsp of lemon oil to milk.  (omit lemon if using eggs).

2.  In a large bowl w/ lid or ziplock bag toss in 1 cup of flour.  I use about 3/4 cup of brown rice and 1/4 cup of whole spelt...but feel free to change it up!  I love frying w/ brown rice b/c its a nice light texture.

3.  Add 2 tsp of sea salt and 1/4 tsp of pepper to flour mix.

4.  Grab a generous handful of ground flax and toss it in w/ the flour mix.  Give the bag or bowl a good shake to incorporate all ingredients.

5.  Place raw nuggets in milk/egg and let get totally drenched.  Use a slotted spoon to scoop it out and then place directly into flour mix.  Close up lid/bag and shake until well coated.  If you run out of flour mixture, just whip up some more until all your meat is coated.

6.  Place meat in hot oil. (you can sprinkle in a little drop of water...if it bubbles, its ready)

7.  Fry for 2-4 minutes, turn over, fry another 2-4 minutes and then lift out and place on paper towel plate.  (flip/remove when it is a light golden brown)

8.  Taste 1 bite and see if salty enough.  I like to add a little salt after frying.

Serve your Fish 'N Chips with some raw carrots and fresh fruit and a side of  20 second HOMEMADE HONEY MUSTARD!

MAKE EXTRA AND FREEZE.  That way you can take out however many you need and reheat in oven.

Homemade Honey Mustard in 20 seconds!

Ingredients:

2 tbsp of dijon mustard
2 tsp of honey (or more for added sweetness) or Wholesome Sweetener Agave Nectar

MIX IN SMALL BOWL AND SERVE!

No-Bake Chocolate Oatmeal CocoNUT bars (or cookies)

2 cups of sucanat

1/2 cup of honey, agave, or maple

1/2 cup of UNSWEETENED applesauce 

1/2 cup of coconut oil

1 cup of unsweetened cocoa

1 cup of organic peanut or almond butter (chunky or smooth)

2 tsp of pure vanilla extract

3 cups of old-fashioned oats

**Optional:  1/2 cup or so of shredded unsweetened coconut flakes, 1/4 cup or so of chia seeds

DIRECTIONS:

1. Grease an 9x11 pan.
2. In a medium saucepan, combine the sucanat, honey, applesauce, coconut oil, and cocoa.  Bring to boil over medium-high heat STIRRING CONSTANTLY for about 2-3 minutes.  Remove from heat.
3. Whisk in the nut butter and vanilla extract.
4. Using a spatula, fold in the oats, shredded coconut flakes, and chia.
5. Pour into greased pan, allow to cool and then refrigerate for 3-4 hours until completely set.  Cut into bars and serve!  (NOTE:  If you want them to be COOKIES, using a spoon drop balls onto wax paper and refrigerate until set)

Fall Harvest Pumpkin Spice Brownies

Ingredients:

• 1 cup of spelt or GF flour (GF: gluten-free)
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup honey or maple syrup (or you could use coconut sugar/sucanat)
• 1 cup canned pumpkin purree (I like Trader Joes Organic Pumpkin)
• 2 tbsp fat-free milk (or almond milk)
• 1/4 cup (1/2 stick) butter, melted (or melted coconut oil)
• 1 teaspoon vanilla extract

OPTIONAL ADD-IN'S:  Top with white chocolate chips or mix in some Enjoy Life Soy-Free Chocolate chips for a touch of sweetness.   Drizzle honey on top after baking to add a little extra sweetness.  

Directions:

1. Preheat oven to 325F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
2. In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, honey/maple, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
3. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.

BE SURE AND VISIT OUR TOXIN-FREE PRODUCTS HERE!