Chocolate Power Balls

1/2 c. sunflower seeds
1/3 c. sesame seeds
1 T. chia seeds, opt.
1 c. dates
1/2 T. vanilla
1/4-1/2 c. chocolate chips
1/4 tsp. cinnamon
1/8-1/4 tsp. cardamom, opt.
1/2 T. water or orange juice

In a food processor, pulse seeds and dates until well ground.  Add remaining ingredients and whirl until a ball forms.  Use your hands to form 1" balls and place on a greased cookie sheet. Refrigerate for 1 hour to harden.

*The original recipe uses nuts, which we can't do, so I modified it as shown above.

1 c. walnuts
1 c. cashews
1 c. dates
1 T. chia seeds
1 T. vanilla
1/2 chocolate chips
1/2 tsp. cinnamon
1/8-1/4 tsp. cardamom
1 T. water or orange juice

Sweet-Meat Balls

1 lb. lean ground turkey
2 c. quick oats
1 can mashed sweet potatoes
2 cloves garlic
1 tsp. salt
1/2 tsp. pepper
cooking spray

Mix all ingredients together.  Spoon mixture into little balls on two greased cookie sheets.  Spray generously with cooking spray.  Bake at 350 degrees for 30 mins., turning balls over after 15 mins.

Serve with spaghetti or plain with dipping sauces.

No one will ever guess these are so healthy!

Peanut Butter Quinoa Cookies

1 c. peanut butter
1/2 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. lemon juice or vinegar
2 tsp. water, or as needed
1/2 toasted quinoa flour*
1 tsp. baking powder

Combine wet ingredients. Stir in dry ingredients.  If dough is still crumbly, add an additional water.  Use hands to roll into balls. Place on ungreased cookie sheet and flatten with a fork. Bake at 350 degrees for 10 mins.

*To make toasted quinoa flour, bake uncooked quinoa at 350 degrees for 20-30 mins, or until golden. Let cool. Use a coffee grinder to grind into a flour.

Delicious!

Chocolate Chip Quinoa Cookies

2 c. rinsed and cooked quinoa, cooled
1/2 c. peanut butter (substitute tahini?)
1/4 c. honey
1 c. oat flour
1/4 c. ground flaxseed
1/2 tsp. salt
1/2-1 c. chocolate chips

Combine quinoa, peanut butter, and honey in a large bowl.  Mix in oat flour, flaxseed, and salt. Stir in the chocolate chips.  Drop onto greased baking sheet and bake at 350 degrees for 15-20 mins, until bottoms are golden brown. After you remove them from the oven, use a fork to flatten the cookies.

These are so nutritious, I don't feel guilty at all about given them to my children --or eating several in a row myself.   They are a complete protein, low in sugar, high in iron, and high in omega 3 fatty acids.  And since the quinoa is left as a whole grain, they don't spike your blood sugar (low on the glycemic index). And, they taste great!

Crunchy Coated Chicken

2 eggs
2 T. water
1 c. rice or oat bran
2-3 T. poppy seeds
1/2 tsp. seasoned salt
1/4 tsp. pepper
4-5 chicken pieces
cooking spray

Crack the eggs into a bowl, add water, and beat.  In another bowl, combine bran, poppy seeds, seasoned salt, and pepper.  Dip chicken pieces in egg and then roll them in the bran mixture until thoroughly coated. Place on a greased pan and bake at 400 degrees for 30 minutes.

This is soooo yummy! It reminds me of the cornflake-coated chicken my grandmother used to make.

Crispy Crackers

1 c. brown rice flour
1 c. arrowroot powder
1/2 c. rice or oat bran
1/2 tsp. salt
2 T. olive oil
3/4 c. + 1 T. water

Combine dry ingredients and make a well in the middle.  Pour oil and water in the well and mix until thoroughly combined.  Press the dough into a cookie tray and use a knife to score dough into desired shapes.  Bake at 400 degrees for 20-25 mins. Cool in the pan. Store in an airtight container for up to 2 days.

Tortillas II (Soft)

1 c. brown rice flour

1/2 c. sweet rice flour

1/2 c. tapioca starch

1/2 tsp. salt

1 1/2 c. water

1/4 c. oil

Mix dry ingredients together, then add water and oil. Blend until smooth.  Pour onto heated skillet or griddle sprayed with cooking spray. (You will want to reapply cooking spray between cooking each tortilla.) Flip when lightly brown on one side. When both sides are done, remove and cover with a clean towel to keep warm and soft. 

These worked out great with my honey-lime enchilada recipe. Mouthwatering!

Fish Marinade

1/2 c. olive oil
1 T. lemon juice (or serve with slices of lemon)
3 garlic cloves, minced
1 shallot, minced
2 tsp. basil
1 1/2 tsp. salt
2 tsp. pepper

Mix all and pour over fish fillets. Marinate in fridge at least 30 mins.  Bake at 350 degrees for 30 mins.

I found this recipe doing an online search for "fish recipes for people who hate fish."

Potato Soup (Dairy-Free)

5-6 med. potatoes, diced
1 onion, chopped
3 T. butter or oil
3 c. rice milk (or soy)
4 T. potato flour
salt and pepper, to taste
(ham, cut into pieces, opt.)

Boil the potatoes in water, then drain and set aside.

Meanwhile, saute the onion in oil until tender.  Add the milk and potato flour. Stir until the lumps dissolve. Stir in potatoes. Stir in salt and pepper as desired. (You may add chunks of ham if you'd like.)

Comfort food at it's best. Great served with Irish Soda Bread.

Banana Quinoa Muffins

1-2 bananas, mashed
2 T. oil
1 /4 c. sugar or honey
1 tsp. vanilla
1 egg
1/8 tsp. vinegar
1/2 c. tasted quinoa flour*
1/4 c. tapioca starch
1/2 tsp. guar gum
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 c. nuts or seeds

Mix wet ingredients together. Add dry ingredients and stir until well blended.  Spoon the batter into 9 greased muffin cups/cups with paper liners. Bake at 375 degrees for 15 mins.  Cool 10 mins before serving.

*To toast quinoa, put it in a baking dish and place in preheated oven at 300 degrees. Bake 10 mins. Stir, then bake another 10 mins. Remove from oven and allow to cool, then grind into a flour.

Delicious and soooo healthy!