Gluten-Free Chicken noodle soup

4 chicken thighs (grilled, but still a little pink)
3 heaping double handfuls chopped celery
1 heaping double handful chopped red or orange bell pepper
1 red onion (pealed, spit in quarters, then sliced)
1 bag Stahlbush Island Farms Butternut Squash (10 ounces roasted squash)
4 cloves minced garlic
1 bay leaf
1 handful chopped fresh thyme (or 1 tbsn dried)
1 handful chopped fresh flat-leaf parsley (or 1 tbsn dried)
sea salt & pepper
2 qt. Pacific-Organic Simply Stock- Chicken
2 cups quinoa tri-colored Radiatori pasta (uncooked)

Combine all ingredients in slow cooker on high for 2 hours. Remove bay leaf.

To serve: place chicken thighs 1 per serving bowl. Ladle soup evenly into the four bowls.

My ambrosia salad

2 navel oranges (peeled, segmented)
1 ripe banana
4 pitted diced medjool dates
2 tbsn diced walnuts
1/3 c. shredded unsweeted coconut
1 tbsn honey
1 tbsn Amande plain yogurt

Mix well in bowl, cover and chill for about an hour. serve.

Aloha stuffed teriyaki-lime burger w/ variations

3/4 c. gluten-free coconut aminos
1/2 c. pineapple juice concentrate
3 cloves minced garlic
1 inch piece peeled minced ginger
1/4 c. sesame oil
1 tbsn cornstarch


8 rings Dole brand pineapple

1 1/2 pound ground beef
1 large egg
1/4 c. gluten from steel-cut oats
1/4 c. finely diced sweet onion
handful diced fresh flat-leaf parsley
1 tbsn lime juice
1/4 c. teriyaki sauce (see recipe)

For teriyaki sauce:

Combine coconut aminos, pineapple juice concentrate, garlic, ginger, sesame oil and cornstarch in a small sauce pan. Cook on med. heat 3-5 minutes. Stirring frequently. Remove from heat.

Place pineapple rings in a 2 cup measuring cup. Pour hot teriyaki sauce over pineapple. Cover and chill for about an hour in fridge.

In a large mixing bowl combine with hands ground beef, egg, oats, onion, parsley, lime juice and the 1/4 c. teriyaki sauce (measure out; leaving pineapple rings in remaining sauce.) Once evenly mixed prepare a large plate with wax paper. Shape meat mixture in rounded shape and divide into 4 equal sections.

Wash hands.

Take marinating pineapple out of fridge. Remove 4 rings from teriyaki sauce to prevent contamination. Return remaining rings to fridge.

Take 1/4 of the meat mix, form in ball, divide in half. Form one large patty and lay it on the plate lined with wax paper. Take one of the marinated pineapple rings that were removed from marinate and place in the center of the patty. Take other half of ball form in a second large patty and place in evenly on top on the first patty and pineapple ring. With your fingers go around the edges of the burger to seal the patties and make them one patty. Repeat with other 3/4 meat. This will make 4 large patties.

Grill on a George Foreman, cast iron, or bbq until preferred doneness (for me that is 5-6 minutes each on a George Foreman grill).

Serve on a plate with a second marinated pineapple ring on top and drilled with up to 1/4 of remaining teriyaki sauce.

Variations:

1. Replace ground beef with ground GAME MEAT.

2. After making teriyaki sauce and marinating pineapple. On medium-low heat cook 2 strips nitrate-free BACON or nitrate-free turkey bacon and one SWEET ONION, peeled and sliced in whole rings until bacon is done, but not over cooked. Set aside. When making patties layer filling:  cut each bacon in 2 pieces and lay both halves of one slice bacon on bottom patty, then 2-3 rings onion, then marinated pineapple ring, top with top patty and seal as before.

3. Stuff with 2 marinated pineapple rings instead of one, then wrap finished burger with LETTUCE leaf and use 1/4 of remaining teriyaki to dip wrapped burger.

The best tuna salad ever!

2 cans Bumble Bee Prime Fillet Solid White Albacore tuna (water drained)
1 granny smith apple (diced)
1/2 c. diced celery
handful flat-leaf parsley (chopped)
1 tsn lemon juice
4 tbsn Amande plain yogurt
sea salt & black ground pepper to taste.

Mix apple, celery and parsley. Add lemon juice. Stir. Add tuna. Stir. Add Yogurt. Mix well. Add sea salt & pepper. Stir. Cover and chill for at least 30 minutes. Enjoy within 3 days.

Variation:

Grilled Salmon Salad

Grill 8-10 ounces salmon, loosely cover and chill for about an hour. Chop up. Substitute for the tuna.

Gluten-Free Meatloaf

Ingredients:

2/3 cup gluten-free steel cut oats
2 pounds lean ground turkey
1 cup beef broth
2 large egg
1/2 cup chopped onion
1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon ground sage
¼ teaspoon thyme

½ teaspoon black pepper

1/4 teaspoon garlic powder
1 Tablespoon coconut aminos

1 Tablespoon anchovy paste

1/2 packet Truvia

Directions:

1. Preheat oven to 350 degrees F.

2. Mix all the ingredients together, spread the meatloaf mixture into an ungreased loaf pan.

3. Bake, uncovered, for 1 hour until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) 

    Serve hot or cold in a sandwich.