Quinoa & Beans stuffed peppers

Red peppers stuffed with:
○Quinoa
○Tomatoes
○Black beans
○Kidney beans
○Power greens
A little avocado on top and tah-dah

Quick kale & millet chili [V, GF, SF]

We've had a couple of cold nights and chili is always my go to. Having a tiny babe in my life I'm all about quick dishes with minimal clean up and this is just that.

Prep time: 10 mins  Cook time: 30

Ingredients:
●1 can pinto beans
●1 can black beans
●1 can kidney beans
●1 can garbanzo beans
●2 cloves of garlic, minced
●1 small onion, minced
●1 28 oz can of diced tomatoes
●1 fresh jalapeño, diced
●3 cups of kale
●3/4 c. millet
●1tbs. smoked paprika
●1tsp. smoked salt (optional)

Sauté the garlic and onions in oil (we use grapesed) with the paprika and salt. Once the onions are translucent add in everything EXCEPT the kale & millet. Let it cook on medium high for 10 mins, once it starts boiling add in the millet and reduce the heat to medium low for another 10 minutes. Add your kale, turn the heat off and cover, letting it sit another 10. Serve it up with some avocado and tah dah, winning.

chocolate chip cookies [V, GF, SF]

Prep time: 10 minutes Cook time: 15 minutes 

Pandora station: Edith Pilaf

Preheat oven to 350°

2 1/4 c. Rice flour 

2/3 c. Applesauce

2 tsp. Baking powder

3/4 c. Sugar

3/4 c. Brown sugar

1tsp. Vanilla

1/2 c. Coconut butter

1/2 c. Coconut oil

1tsp. Xantham gum 

1tsp. Salt 

3/4 c. Enjoy Life allergen free chocolate chips

For non-vegan*

Replace applesauce with 2 eggs and coconut oil & butter with 1c. of butter

Cream together applesauce, vanilla, coconut oil, butter and salt. Add dry ingredients one at a time, mixing in between each ingredient. Spoon onto a silpat mat or parchment lined baking sheet and bake for 15 minutes or until edges brown. These are crunchy on the outside and so soft on the inside. They don't taste exactly like "real" chocolate chip cookies but dammit they're close. Grab a glass of hemp milk and get down. 

One pot pasta [V,GF, SF]

I've never attempted one pot pasta before because of all of the horror stories about the gluten making everything all mushy and meh but since we've switched to brown rice pasta I thought I'd give it a shot and I was not disappointed.

Prep time: 10 mins Cook time: 20 mins

Pandora station: Dean Martin Radio

●28 oz can of diced tomatoes 

●32oz brown rice rotini pasta

●4 cloves of garlic, thinly sliced

●1 medium onion, thinly sliced 

●2 c. Kale

●1 pkg. Sliced mushrooms 

●2c. Low sodium Vegetable broth 

●2tbs. Olive oil

●1tsp. Red pepper flakes

●1/2tsp. Dried oregano

●1/2tsp. Dried basil

●1/2tsp. Black pepper

●1/2tsp. Garlic powder

●1tsp. Himalayan salt

Grab yourself a sturdy pot toss in the pasta, garlic, onions, mushrooms, kale and tomatoes (with the juice). Pour on your broth, add your olive oil and spices, cover and boil. 

Once it's boiling turn it down to medium-low and give it a stir every few mins. It should be good to go after 10. I let mine sit for an extra 5 to soak up all the extra juices but gluten-free pasta is pretty delicate so keep an eye on it.