14 day healthy lifestyle menu plan
20 healthy recipes
Leaky Gut Syndrome
Life without wheat
Life without dairy
5 day wheat & dairy free menu plan
Wheat & dairy free recipes
Gluten free diet guide for families
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½ cup peanut butter or other nut butter (almond, hazelnut, cashew)
½ cup brown rice syrup (available in natural foods section of grocery store)
Melt together in pot on stove with any of the following until very thick:
Puffed brown rice cereal (works very well in this recipe) Nuts
Unsweetened coconut Dried cranberries
Raisins Oatmeal
Seeds (sesame, sunflower, pumpkin) Dried fruit (chopped)
Spread into buttered 9”x9” glass pan and slice into bars. Refrigerate for a couple of
hours to set.
2 tbsps. olive oil
1 celery root, peeled and diced
1 large onion, peeled and chopped
3 large carrots, peeled and diced
3 cups organic chicken broth
3 cups water
1 large tin diced tomatoes with juice
1 cup green lentils
4 cloves garlic, chopped
1 tsp oregano
1 tsp thyme
1 tsp basil
Saute celery root, onion, garlic and carrots in olive oil until golden and tender. Add broth, water, tomatoes, lentils and herbs. Bring to a boil and then lower heat to a simmer for 30 to 45 minutes. Salt and pepper to taste.
Serves 6-8
6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick)
1 1/2 teaspoons finely grated fresh lime zest
6 tablespoons lime butter sauce
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). You will need a fish rack thingy so the fish doesn’t fall through the grill.
Season salmon all over with salt and pepper, then grill on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
Cooks' Note: If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
Makes 6 servings.
It takes only 5 minutes to make this fantastic sauce.
1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
Cooks' Note: Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.
Makes about 3/4 cup
¼ cup maple syrup
2/3 cup molasses
1/3 cup vegetable oil
1 ½ cups milk (soy, cow’s, or almond)
1 ½ cups spelt flour
2/3 cup brown rice flour
¼ tsp baking soda
1 ½ tsps baking powder
1 tbsp. cinnamon
2 tsps. ginger
¼ tsp. ground cloves
2 eggs (or 2/3 cup soft tofu)
Blend maple syrup, molasses, oil, and milk. Sift together dry ingredients. Form a well in center of dry ingredients and pour in wet. Mix in eggs. Mixture will be very runny.
Pour into greased 9”x9” square pan. Bake at 375o oven fir 45 mins. or until firm to the touch.
Serve with warm applesauce
SERVES 8
1 cup chopped onions
2 cloves garlic, minced
1 tsp olive oil
2 cups shredded carrots
1 can red kidney beans (rinsed and drained)
1 tomato
½ cup tomato sauce
2 tbsps chopped canned green chilis
½ tsp chili powder
Ezekiel wraps (cut to fit your favourite casserole dish)
1 cup shredded cheddar or reasonable facsimile
1 tbsp minced scallions
Saute onions and garlic in oil until tender. Add carrots and cook 2 mins. Stir in beans, tomato, tomato sauce, chilis and chili powder. Bring to a boil. Reduce heat and simmer until mixture thickens, about 5 mins.
Butter an 8” casserole dish. Place 1 Ezekiel wrap on the bottom and alternate layers of filling and wraps, ending with cheese and scallions on top.
Bake at 400 for 15 to 20 mins. Let stand 5 mins before serving. Serve with a green salad. Serves 4-6
1-2 tsps. grainy mustard
2 tbsps. fresh lemon juice
6 tbsps. olive oil
crushed garlic to taste
salt and pepper
Blend all ingredients and store covered in refrigerator for up to two days.
1 clove of garlic
1 ½ cups cooked chickpeas (1 - 15 ½ oz tin)
1 green onion
3 tbsps. fresh lemon juice
½ tsp. salt
1-2 tbsps. olive oil (just enough to provide smooth consistency)
Cayenne or cumin to taste (optional)
In a food processor or blender: place garlic, green onion, and mince. Add chickpeas, lemon juice, salt, and puree – while drizzling olive oil until texture is creamy yet still a thick paste. Season to taste with cayenne and/or cumin. Transfer to tightly lidded container and chill. Serve with pita bread, corn tortilla chips, or use as a spread on sandwiches. Goes great in a cheese and veggie sandwich. Make approx. 1 ¼ cups. (3 to 4 servings)
¼ cup orange juice
1 tbsp. red wine vinegar
1 clove garlic
1 tsp Dijon mustard
¼ cup olive oiL
Salt and pepper |
