Sweet Potato Tater Tots

2 large sweet potatoes (approx. 4 cups)
4 T. coconut flour
1/2 tsp. salt

Steam or microwave sweet potatoes until just soft (not mushy).  Mix all ingredients together, then roll into small balls. Bake at 425 degrees for 15 mins.

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Asparagus Avocado Salad

1 lb. asparagus
8 fresh mushrooms, sliced
1 ripe avocado, peeled and cubed
1 med. zucchini, diced
1 large tomato, chopped
1 med. red onion, diced

Dressing:
2 T. lemon juice
2 T. olive oil
1 T. basalmic vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper

Trim Asparagus and cut into 1 1/2 inch pieces. Place in a microwave dish and add 2 T. water. Cover and microwave 3-6 mins until tender-crisp. In a large bowl, combine all the vegetables; toss gently.

Combine the remaining ingredients in a jar with a tight fitting lid. Shake well and pour over salad; toss to coat. Cover and refrigerate until serving.

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!

Tortillas I

1 c. brown rice flour*
1/4-1/2 tsp. salt
1/2 c. water
*(or buckwheat, oat, rye, barley, teff; or 1 1/4 c amaranth; or 1 1/4 c. quinoa plus 1/3 c. tapioca starch)

Mix flour and salt. Stir in the water. The dough should be soft, but not wet, and should hold its shape when you pinch it. The dough will likely form a ball as you stir it.  (Add more flour or water 1 T. at a time to achieve the proper consistency.) 

Pinch off balls of dough the size of golf balls. Roll in flour to coat well. Knead each ball as you pat or roll it to 5-6" circle that is 1/8" thick.

Heat a heavy skillet or griddle.  Cook in hot pan 3 mins. per side, or until lightly brown and just starting to appear dry.  Longer cooking will make the tortillas crisp.  Wrap in a cotton towel to keep warm, or cool on a rack.  Store in fridge for up to 1 week or freeze. Reheat in a toaster or warm oven.

Can add 1 T. seasonings, of your choice, for different flavors.  For sweet tortillas, add 1/8 tsp. stevia powder and 1/2 tsp. cinnamon.

These turned out a little crispy; good for tostadas.

Instant Potato Pancakes

1 c. cold water
1 egg, beaten
1/2 tsp. salt
3/4 c. dry potato flakes
1 T. chopped chives
1 pinch freshly ground black pepper
1 pinch paprika
2 T. oil

Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.

Heat oil in a large skillet over medium-high heat. Swirl the pan to coat it evenly. Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.

Avocado Black Bean Dip

1 can black beans, drained and rinsed
1 can sweet corn, drained
1/2 purple onion, diced
4 tomatoes, diced
2-3 avocados, diced
1/2 c. chopped cilantro
1 garlic cloved, minced
1/4-1/2 c. Italian dressing
salt & pepper to taste
squeeze of lime juice, optional

Mix everything together and enjoy with tortilla chips.

Beautiful colors and delicious!!! Once you start eating, you can't stop!

Quick Honey Carrots

1 bag baby carrots (1 lb.)
1 T. honey
2 tsp. cider vinegar
1 1/2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. dried thyme (or 1/2 tsp. fresh)
1/8 tsp. pepper

Toss all together in a microwave safe bowl. Cover and microwave on high 6-7 mins.

Basmati Rice and Peas

2 c. chicken broth
1 T. butter
1/2 tsp. salt
1 c. basmati rice
1 can (15 oz.) black-eyed peas, drained
2 green onions, sliced

Simmer broth, butter, salt, and rice over low heat until the broth is absorbed and rice is tender. Remove from heat. Stir in peas and onions.