Tuna Cakes

8 oz. tuna (2 cans)

1/8 c. chives or green onions
1/2 c. shredded carrots

1 egg 

1/4 tsp. dried thyme

1/2 tsp. dried parsley

 salt & pepper, to taste

 butter, for frying

  

Mix all ingredients, except butter, together until well combined. Melt butter in a frying pan.  Form patties and cook until nicely browned on each side.

Chicken Bites

1 c. flaxmeal
1 tsp. salt
1 tsp. pepper
8 dashes paprika
1 tsp. garlic powder
2 eggs, plus a little water, beaten
1 1/2 lbs. chicken, cut into finger-size peices

Combine dry ingredients in a gallon-size ziplock bag.  Dip chicken pieces in egg mixture. Toss in bag and shake to coat.  Place on a greased baking tray and bake at 350 degrees for 15 mins. Turn, and continue cooking another 10 mins.

Serve with katchup, mustard, and/or BBQ sauce.

Pumpkin Souffle

4 eggs, whites and yolks separated

1 cup roasted pumpkin or canned pumpkin

¼ cup pure maple syrup, pure honey or sweetener of choice

1 teaspoon pure vanilla extract

1 tablespoon pumpkin pie spice

1-2 teaspoons coconut oil or butter for greasing

Preheat oven to 350 degrees F.

Whip egg whites only until peaks form. Using a stand mixer makes this very easy!

Mix together the yolks, pumpkin, maple syrup, vanilla and pumpkin pie spice until well mixed.

Once peaks form with the egg whites, gently incorporate the pumpkin/yolk mixture.

It’s very important not to over mix at this point.

Fold the combined egg mixture into a well greased souffle dish, pie dish or small individual ramekins.

Bake until mixture is cooked through and top is golden brown. See notes for bakes time for different baking dishes.

Notes

Approximate bake times: Souffle dish: 20-25 minutes or until cooked throughout Pie Dish: 18-20 minutes or until cooked throughout Individual ramekins: 15-20 minutes or until cooked throughout

From:  http://www.primallyinspired.com/pumpkin-souffle-grain-dairy-nut-free/

Delicious!!!

Honey Flax Bread

2 c. flax seed meal (about 1 cup seeds ground)*
1/2 tsp. baking soda
1 tsp. sea salt
1/2 tsp. cinnamon
4 eggs
1/4 c. butter
1/2 c. honey
1/4 c. water

Stir dry ingredients together, then add the wet ingredients. Mix thoroughly. Pour into a loaf pan and bake at 350 degrees for 45 mins. for large loaves, 30 mins for small loaves.  Cool in the pan for 10 mins before turning onto a wire rack to finish cooling.

*I use my vitamix and add the wet ingredients first, then add the dry ingredients, using whole flax seeds. They blend up beautifully.

This is soooo good; it's almost like cake.

Strawberry Jam

4 c. very ripe strawberries, sliced
1 c. frozen, unsweetened cranberries
1 1/4 c. honey
juice of 1/2 lemon

Heat strawberries, cranberries, and honey in sauce pan. Bring to a boil, then reduce heat and simmer 20 mins.  Then, stir and crush cranberries against the side of the pot with the back of a spoon. (This releases their natural pectin.) Raise the temperature and boil for 10 more mins., stirring occasionally.  When slightly thickened, turn off heat. Squeeze lemon juice over the top of the warm jam, then let it cool to room temperature. Store in refrigerator or freeze.

A delicious and EASY jam!