Mom's Favorite Smoothie

1 frozen banana
1 cup strawberries
1/3 cup plain greek yogurt
1/2 cup unsweetened coconut milk
1 Tbs. coconut oil
1 heaping Tbs. cocoa
6 ice cubes
1 doonk or 1 packet of stevia

Double Chocolate Pecan Almond Butter

Add to Blendtec:

1 cup pecans, lightly toasted
1 cup roasted, unsalted almonds
2 squares of dark chocolate (approx. 1/4 of a chocolate bar)
1.5 Tbs. cocoa powder

Mix on MULTI-USE setting until well-blended. Store in jars.

Credit source.

Bird Seed Bars

In a bowl combine:

2/3 cup rice krispy cereal
1/2 cup gluten-free oats
1/3 cup coconut
1/4 cup sunflower seeds
2 Tbs. flaxmeal

Set aside. Then in a saucepan, over medium heat, stir together:

1/4 cup Sunbutter
1/4 cup brown sugar
1/4 cup honey
1 Tbs. coconut oil
1/4 tsp. vanilla
3 Tbs. cocoa powder

Mix into dry ingredients. Press into loaf pan. Cool 1 hour, remove from pan, & cut into bars.

Chocolate Almond Butter Smoothie

1 frozen banana
1/2 cup milk
3 Tbs. almond or cashew butter
1 Tbs. cocoa
4 cubes ice

Chocolate-Covered Cherry Smoothie

1 cup milk
1 frozen banana
1 cup frozen cherries
2 Tbs. chocolate pieces

Ketchup

2 cans tomato paste
1/4 cup white vinegar
3 doonks stevia
2 tsp. garlic salt
2 tsp. onion powder
1/8 tsp. allspice
1 Tbs. molasses
2 1/4 cups water

Mix all ingredients in a saucepan over low heat. Simmer gently until you get the consistency of ketchup-- 45 min to 1 hour.
Taste and add salt if necessary.

Mama's BBQ Sauce

1 can tomato sauce
1/4 cup apple cider vinegar
1 Tbs. lemon juice
1 Tbs. molasses
1 Tbs. Worcestershire sauce
1 Tbs. paprika
1 Tbs. garlic salt
3/4 tsp. black pepper
1/8 tsp. red pepper flakes
3 doonks stevia

GF Cocoa Pecan Pancakes

1 cup GF flour
2 tsp. baking powder
2 tsp. cocoa
1/2 tsp. baking soda
2 doonks stevia
1/4 tsp. salt
1 cup milk
1 egg
2 Tbs. oil

Mix everything together and then stir in 1/3 cup pecan pieces.

Adapted from this recipe.

Pioneer Woman Pizza Dough

1 Tbs. yeast

2 ^1/4 cups warm water

6 cups flour

2 ^1/4 tsp. garlic salt

1/2 cup + 1 Tbs. olive oil

1 Tbs. oregano

Sprinkle yeast over warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. Drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Makes 3 large pizzas.

Spread toppings on raw pizza crust and bake the pizza at 500 degrees for 12-15 minutes.

Jane's Mexican Cornbread

1 1/2 cup cornmeal

1 teaspoon salt

3 teaspoon baking powder

2 eggs slightly beaten (or 2 flax eggs)

1 cup Greek yogurt (or sour cream)

2/3 c liquid shortening (or melted butter) (or oil)

1 cup frozen corn (defrosted)

1 small can green chilies 

sharp cheddar cheese

Mix ingredients. Pour 1/2 mix in greased pan. Sprinkle with cheddar cheese. Cover with remaining mix. Bake 35-40 min in 350 degrees.

Avocado Cilantro Dressing

1 1/4 cups coconut milk
2 Tbs. vinegar
1/2 cup cilantro, roughly chopped
2 avocados
2 cloves garlic
1 small scallion
juice of 2 limes
1/4 tsp. cumin
1/4 tsp. pepper
1/2 tsp. salt

Blend on SAUCES setting.

Fresh Raspberry Vinaigrette

2 cups frozen raspberries, thawed
1/2 cup lemon juice
1/2 balsamic vinegar
2 doonks stevia (3 packets)
1 cup light olive oil
pinch of salt

Puree just until smooth.

Summer Menu

M - Eggs, sausage & fried potatoes
T - Taco Salad (sub kidney beans & use Ruby French dressing)
W - Lemon Salmon Burgers & homemade fries (use 2 flax eggs & no bread crumbs)
Th - Mexican Lasagna (MYO refried beans)
F - Holiday Chicken Salad sandwiches & chips
S - Summer Gazpacho with hard-boiled eggs & bread
S - Pink Lady Pasta Salad

M - Minestrone Soup with Sausage & rolls
T - Hawaiian pizza & salad
W - BBQ drumsticks w/ rice & green beans
Th - Vegetable Bolognese
F - Spicy Mexican Salad w/ ground beef
S - Awesome Pasta Salad
S - Pepperoni pizza & salad

Snacks:

M - Celery & cream cheese

T - Popcorn

W - Pretzels & dip

Th - Fruit

F - Cocoa-nut bananas

S - Turkey roll-ups

S - Banana quesadillas

Spring Menu

M - Chicken Chili Verde w/ hot water cornbread

T - Chili Cheese Beef & Mac

W - Greek Chicken Stew

Th- Louisiana Red Beans & Rice

F - Taco Chicken Bowls

S - Apple Nut Quinoa & sausage

S - Spaghetti & salad

M - Black Bean & Salsa Soup w/ hot water cornbread (NOTE: Use half the amount of water the recipe calls for)

T - Pizza & salad

W - Szechuan Chicken & green beans w/ rice

Th - Pancakes & sausage (GF pancakes)

F - Sausage Spinach Pasta & salad

S - Chicken Curry & jasmine rice

S - The Go-To Salad & toast

Try this: Shredded Beef Tacos w/ Pineapple Salsa

Winter Menu

M - Mexican Fire Rice

T - Black Eyed Pea Soup

W - Duggar Tortilla Soup

Th - Classic Goulosh

F - Chicken Stir Fry

S - Quick Turkey Chili

S - Big Breakfast

M - Sausage & Rice Skillet

T - Black Bean & Lime Stew

W - Cincinnati Chili

Th - Navy Bean Stew

F - Chicken & Dumplings (double the carrots & use a bag of frozen peas instead of mushrooms)

S - Super Easy Chicken Burritos

S - Simple Taco Soup

Breakfast Cookies

Add to Blendtec mixing bowl in order:

1/2 cup oil
1/2 cup brown sugar
1 1/2 cups milk
2 cups whole wheat flour
2 cups oats
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt

Optional add-ins: raisins, dried cranberries, chopped dried apricots, nuts, shredded coconut

Mix on COOKIE DOUGH setting.

Bake 12-15 minutes at 350*.

GF Focaccia Bread

Blend 2 cups golden flax seed using MULTI-USE setting.

Measure 2 cups of golden flaxmeal (that you just made) into a bowl. Add:

• 1 Tbs. baking powder
• 1 tsp. salt
• 1 packet stevia

Set aside. 

Add to blender jar:

• 2 Tbs. light olive oil
• 4 eggs
• 3/4 cup water

Blend on MULTI-USE setting for 15 seconds. Add to bowl with dry ingredients and mix well. Allow to sit for 5 minutes. 

Lightly grease a large baking stone OR place parchment paper on large cookie sheet (9x15 works best) and lightly grease paper.

Spread dough thinly to edges of baking sheet with water-moistened fingers. 

Sprinkle with kosher salt and rosemary.

Bake at 350* for 20 minutes. 

Cut into 10-12 pieces. 

DF/SF Eggnog

Diary free and sugar free eggnog?? Actually, yes it's very yummy!

Add to Blendtec blender:

1 12oz can coconut milk, at room temperature
1/4 cup unsweetened almond milk
2 eggs
1 tsp. vanilla
1 to 2 packets stevia
1/2 tsp. nutmeg (fresh if possible, grated with a microplane)
1/4 tsp. cinnamon

 Blend on speed 5 for full cycle. Chill before serving.

Cocoa-Nut Almond Butter

1/4 cup coconut oil
1 1/4 cups roasted, unsalted almonds
2 Tbs. cocoa
2 Tbs. unsweetened coconut flakes
3 Tbs. sugar or 2 packets stevia
1/8 tsp. kosher salt

Read the full recipe at Blendtec.

Delicious Gluten-Free Pancakes

Add to Blendtec Mix N Blend Mixing Bowl in order:

1 1/2 cups almond or coconut milk
2 eggs
3 Tbs. coconut oil
1 cup rice flour
3 Tbs. tapioca flour
1/3 cup potato starch
1 packet Stevia
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum

Ginger's add-in's (pick one):
1/2 tsp. cinnamon & 1 diced Granny Smith apple
3/4 cup blueberries
3/4 cup chopped pecans or walnuts


Mix on CAKE setting. Scoop 1/3 cup of batter onto greased griddle for each pancake. When bubbles begin to form, flip and continue to cook until golden brown on the bottom. Serve immediately.

Taken from All Recipes.