Crispy Buffalo Quinoa Bites

I made these for my superbowl party. I loved them. I kept popping them in my mouth. It is a great healthy snack or appetizer. 

Ingredients

2 tablespoons of butter, melted (I used vegan butter)
2 tablespoons of olive oil
1/4 cup of hot sauce (I used cholula and I used more than 1/4)
2 cups of cooked quinoa
1 cup of cannellini beans, mashed
1/2 cup of panko bread crumbs (I used gluten-free panko and more than a 1/2 cup)
1 large egg, lightly beaten
1/2 teaspoon of salt
1 teaspoon of peper
3 tablespoons of olive oil

Directions

1. Make the buffalo sauce by combining the melted butter, olive oil, and hot sauce in a medium size bowl. Whisk to combine and set aside

2. In another bowl combine the quinoa, mashed cannellini beans, bread crumbs, egg, salt, pepper and 4 tablespoons of the buffalo sauce

3. Mix well to moisten the ingredients and then form into equal size balls (about 1/2 tablespoon to 1 tablespoon of the quinoa mixture)

4. Squeeze the balls together tightly with your hands, be careful not to break them

5. Heat a large skillet over medium-high heat and add olive oil

6. Add as many of the balls to the skillet and cook until golden and crisp on all sides

7. Gently toss about 10 balls at a time with the buffalo sauce or you can dip each ball in the sauce instead

Creamy Red Lentil and Kale Soup (Dairy and gluten free)

This was absolutely delicious and comforting. It is perfect for a cold winter night. It is a great vegan and gluten-free dish. I added some additional ingredients to the original recipe.

Ingredients

1 1/2 cup of organic red lentils (uncooked)
2 3/4 cups of organic vegetable broth (I used a bit more)
1 13.5 oz can of organic full-fat coconut milk 
1/2 yellow onion, diced
1 cup of  kale, chopped 

1 cup of peas2 tablespoons of organic tomato sauce (I used about 5 tablespoons)
1 1/2 teaspoon of ground cumin powder (I used a bit more)
1 teaspoon of organic cayenne pepper
1/2 of an avocado

(You can add chopped tomatoes if you only use the 2 tablespoons of tomato sauce)

Directions
1. Dice onions (and tomatoes, if used) and chop kale into small pieces
2. Put all of the ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil
3. Reduce heat to simmer and cover and cook for about 20-30 minutes (or until the lentils are soft), stirring often
4. Remove from heat, add the chopped kale and coconut milk and stir well
5. Return the heat to a low setting and keep mixing
6. Add additional vegetable broth or seasonings, if needed
7. Top with avocado 

Potato Chip Chicken (Gluten Free)

Excellent! I loved it, the hubby loved it, anyone that loves potato chips will love it. The mayo keeps the chicken moist and tender. I will definitely be making this again. I used gluten-free non gmo potato chips made with avocado oil.

Ingredients

Potato chips
Parsley (dried)
1 Tablespoon of paprika
1 Tablespoon of garlic salt
Skinless chicken breasts
Mayonnaise (I used Whole Food's 365 mayo)

Coconut oil cooking spray

Directions

1. In a large bowl, combine crushed potato chips, parsley, paprika, and garlic salt
2. Brush the chicken with mayonnaise

3. Add chicken to crumb mixture and coat well
4. Place the chicken in a baking dish that has been sprayed with cooking oil

5. Bake at 350 degrees for about 30 minutes

Gluten Free Turkey Meatloaf

I altered the original recipe a bit. I added my own twist on it. My hubby loved it and so did I. I will definitely be making this again! You can omit the gluten-free breadcrumbs if you only use 1 egg. Since I used 2 eggs, it was a bit watery...so I added the breadcrumbs. If you are going to use 2 eggs, then make sure there is 2 lbs of meat. 

Ingredients

Ground turkey
2 pastured eggs
1 medium onion (I only used half)
5 cloves of garlic

1 tsp of garlic powder
2 tsp of paprika
1/4 tsp of nutmeg
1 cup of spinach
1/2 cup of gluten-free breadcrumbs
Coconut oil cooking spray

Directions

1. Preheat oven to 375 degrees and spray a loaf pan with cooking spray
2. Place the onions, garlic, and spinach in a food processor and chop them up
3. Combine all of the ingredients in a large bowl and mix well (I used my hands)
4. Form into a loaf and place in the loaf pan

5. Bake for 40-45 minutes, make sure the top is nice and crispy

No Bake Energy Balls

I love making anything that requires no baking. These little energy balls are delicious. They are gluten free and dairy free and taste like heaven.

Ingredients

1 cup of gluten free oats
2/3 cups of coconut flakes
1/2 cups of almond butter (You can substitute this for peanut butter)
1/2 cups of flax seed (You can ground them, but I didn't)
1/2 cups of non-dairy chocolate chips (I omitted this)
1/3 cups of agave nectar (You can substitute this for honey)
1 tablespoon of chia seeds
1 teaspoon of vanilla extract

Directions

1. Stir all of the ingredients together in a medium bowl until thoroughly mixed
2. Cover and let chill in the fridge for 30 minutes
3. Once chilled, roll into balls
4. Keep in a container in the fridge for about a week

Easy Garlic Chicken

This was good. It was pretty simple to make. The ingredients together sound like they do not mix well together but they do!

Ingredients

4 Boneless skinless chicken breasts
4 Garlic cloves, minced
4 Tablespoons of brown sugar
1 Tablespoon of olive oil
1 Tablespoon of rosemary

1 Tablespoon of Italian seasoning 

Coconut oil cooking spray

Directions

1. Preheat oven to 450 degrees

2. Line a baking dish lightly coat with cooking spray 

3. In small saute pan, saute garlic with the oil until tender

4. Remove from heat and stir in brown sugar. Add the rosemary and Italian seasoning
5. Place chicken breasts in the baking dish and cover with the garlic and brown sugar mixture
6. Bake for 30 minutes, or until cooked through

Veggie Burger

These are the best veggie burgers I have had. They are free of everything and they taste delicious!! I wish there were more than 2 in the bag because they are so good!