Sauteed Brussels Sprouts

Brussels sprouts, finely chopped
2 T. olive oil
1 T. minced garlic
1/2 c. onion, finely chopped
salt and pepper to taste

Saute garlic and onion in oil until tender. Add Brussels sprouts. Stir intermittently until they start to become nicely browned. Add salt and pepper to taste. Serve topped with bacon crumbles or salted cashews.

So delicious it could be a main course.

Homemade Larabars

1 c. nuts
3/4 c. dates
3/4 c. dried fruit
pinch of salt/other spices

Add nuts to food processor and pulse a few times until they are the size of large crumbs.  Then add dates, other dried fruit, and any spices. Process until it sticks together well. Press into a parchment-lined 8" square pan (chill at least an hour before cutting into bars), or form into balls.

I love how easy and versatile these are.

Variations:

1 c. pecans
1 1/2 c. dates
2 tsp. pumpkin pie spice

Pumpkin Custard

1 (15 oz.) can pumpkin puree

1/2 c. coconut milk
1/3 - 1/2 c. honey
4 eggs
1 tsp. vanilla extract
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
pinch of sea salt

Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
Pour the filling into individual ramekins. Bake the custards for 25-30 minutes at 350 degrees. They should jiggle slightly in the center when you remove them.

Cool to room temperature, then refrigerate for 1 hour prior to serving.

Serve with coconut milk whipped cream.

Adapted from: http://againstallgrain.com/2012/11/17/maple-pumpkin-custard/

Tastes just like pumpkin pie!

Amish Oatmeal

1/2 c. milk or water
1 1/2 c. oatmeal
1/4-1/2 c. sugar
1/4 c. butter, melted
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla

Combine all ingredients, then spread in a 9x13" pan. Bake at 350 degrees for 25-30 mins.

I have loved this recipe ever since I stumbled upon it as a college student. It is quick and easy and delicious and so easy to adapt. (Try adding cinnamon, nuts, seeds, dried fruit....) I usually double it and bake in a cookie sheet.

Easy Pavlova

4 large egg whites (must be room temp!)
1 1/4 c. sugar
1 tsp. vanilla
1 tsp. lemon juice
2 tsp. arrowroot
1 pint heavy cream
6 kiwi, peeled and sliced

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and arrowroot.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Cool on a wire rack.

In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

This is from an Australian friend, so it is authentic and absolutely divine!

Based on http://allrecipes.com/recipe/12126/easy-pavlova/

Homemade Noodles

1/2 c. tapioca flour
1/2 c. arrowroot powder
3 T. potato starch
3/4 tsp. salt
4 1/2 tsp. xanthan gum
3 eggs
1 1/2 T. oil

Combine dry ingredients. In a separate bowl, whisk together wet ingredients, then pour into dry mix. Stir until it comes together, then knead until smooth (1-2 mins).  Sprinkle a counter with rice flour. Roll dough out as thin as possible, then cut into desired shape.

Cook in boiling, salted water with a little oil added, for about 10 minutes.

This makes delicious noodles for chicken noodle soup.

Based on: http://www.food.com/recipe/fresh-egg-pasta-gluten-free-60904

Nana's Chocolate Peanut Butter Bars (Grain Free)

1/2 c. butter, softened
1/2 c. brown sugar
2 1/2 c. powdered sugar
2 tsp. baking soda
2 c. peanut butter
2 eggs
1 tsp. vanilla
1/2 c. chocolate chips

Combine all, except chocolate chips, and mix well. Spread into a 9x13 inch baking pan. Bake at 350 degrees for 20 minutes. Reduce temperature to 300 and bake another 10-15 minutes. Sprinkle chocolate chips evenly over the top. Let sit until soft, then spread. Refrigerate to harden chocolate, then slice.