BBQ Sauce

Ingredients:

1 cup ketchup

1/4 cup honey

1/4 cup apple cider vinegar

3/4 cup water

1 Tbsp lemon juice

1 1/2 Tbsp Worcestershire sauce

2 tsp Dijon mustard

1 cup light brown sugar

2 tsp onion powder

1 tsp garlic powder

½ tsp chili powder

1 tsp fresh ground pepper

1/8 tsp cayenne

2 tsp paprika

1 tsp salt

Instructions:

Combine ingredients in a saucepan over medium high heat

Bring to a boil - frequently whisking

Reduce heat to a simmer and cook uncovered, stir every 15 minutes, for about 45 minutes, mixture will thicken

Remove from heat.

Store in an airtight container/jar.  Keep for up to two weeks in the refrigerator.

Makes 3 cups

Almond Butter Energy Bites

Ingredients:
1 cup rolled outs gluten free (Bob's Red Mill)
1/2 cup mini chocolate chips
1/4 cup organic chia seeds
2 Tbsp honey
2/3 cup almond butter creamy

Instructions:
Mix all 5 ingredients in a bowl.
Refrigerate for 30 minutes
Roll into 12 balls

Makes 12-servings.
Keep refrigerated.

Clam Chowder

Ingredients:

4 slices bacon, diced

1 medium onion, diced

2 cloves garlic, minced

3 Tbsp almond flour

1 8 oz bottle clam juice

2 cups almond/coconut milk

1 lb. red potatoes, diced and peeled

1 tsp salt

1/2 tsp Old Bay seasoning

1/4 tsp black pepper

4 cans minced clams – not drained

Instructions:

Heat stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Remove bacon and set aside - reserve about 3 tablespoons of bacon grease in the stockpot.  

Add onion and saute for 5 minutes, stirring occasionally, until soft.  Add garlic, saute for an additional minute, stirring occasionally.  Sprinkle the flour on top of the mixture, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Add in the clam juice and stir until combined.  Then stir in the milk, potatoes, salt, Old Bay, black pepper and bacon bits and stir until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. When the potatoes are soft, stir in the clams.  Serve immediately.

Makes 6-8 servings. 

Asparagus Soup

Ingredients:

1 bunch of asparagus, chopped into 1 inch pieces

2 tablespoons butter

1 shallot, chopped

1 Tbsp garlic, minced

2 cups chicken broth – low sodium

1 cup milk – I used almond milk

1 cup shredded parmesan cheese

Salt and pepper to taste

Instructions:

In a stock pot over medium heat, melt butter. Add shallot and garlic, sauté for 1-2 minutes until shallots are translucent and tender. Add asparagus and chicken broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is tender.

Transfer to a blender and puree until smooth. Transfer back to stock pot.

Add milk, cheese, salt, and pepper and stir until cheese is completely melted. Serve immediately.

Makes 4 cups

Broccoli Cheese Soup

Ingredients:
2 cloves garlic minced
4 cups broccoli florets - chopped
3 cups chicken broth low-sodium
2 cups heavy cream
1/2 tsp salt
1/4 tsp pepper
3 cups shredded cheddar

Instructions:

In a pot over medium heat, sauté garlic for one minute.

Add the chicken broth, heavy cream, and broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 15-20 minutes, until broccoli is tender.

Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. Remove from heat immediately once all the cheese melts.

GF Chicken Egg roll bowl

Ingredients:
1 lb ground chicken
4 cloves garlic, minced
1 tbsp sesame oil
1 bag coleslaw mix
1 tsp ground ginger
1/4 cup GF soy sauce (San-J)
1/4 cup green onion, diced
1 Tbsp rice wine vinegar
1/4 tsp sugar
1/2 tsp salt

Instructions:

Heat a large pan over medium heat. Add the ground chicken and cook, stirring often to crumble, until cooked through. Add garlic and cook 1-2 minutes.  Remove from pan and set aside.

Add the sesame oil, coleslaw mix, ginger, soy sauce, rice wine vinegar, salt, and sugar to the pan. Cook for 3-4 minutes or until cabbage has softened a bit.  Stir often to mix.

Remove from the heat and top with the green onions.

Serve immediately.

Makes 4-6 servings.