My squash has arrived! So now the creativity begins....

Creamy Dreamy Squash Soup
Ingredients are approximate as I did not measure when making it.

2 Huge Summer Squash- Yellow & Green Sliced (I used my mandolin)
1/2 Box Imagine Sweet Potato Soup (Or homemade or use another Imagine creamy soup)
Small handful of Basil (Less if you a new to using it basil, it has a pretty strong flavor.
Salt/Pepper
1 Tsp Honey
2 Tb Braggs Amino Acid (Great Soy Sauce replacement)
1 Tb Non-Dairy Margarine

1 Tb oil

Cook squash in oil until wilted. Add salt/pepper + Box soup. Simmer for about 10 minutes. Next blend the soup in a blender until super smooth.  Return to pot add honey, margarine and amino acids.  Remove a cup of soup to blender, add basil and blend until smooth. Return mixture to the pot. Simmer until ready to eat. I let mine cook for about 20 minutes more without lid.
I also added diced zucchini for texture the last 20 minutes.

We ate the soup as is, while we waited for our super moist meatloaf to finish cooking. I served the loaf into our second serving of soup and we just broke it up with our forks. The kids really loved it that way.  My loaf contained:
2.5 Ground turkey
a lot of fresh dill
1/2 cup Imagine potato soup (helped with the moistness)
Ground flax seed
Zucchini diced
Salt/Pepper
pinch of basil fresh from garden

Baked in a loaf pan for 1 hour 20 minutes.

It's really hard to find granola without wheat so I make my own. I change it up depending on what I have on hand. Unfortunately I never measure anything when I make granola so it taste a little different each time, but this one is worth me noting because it was so delicious. It had a nice balance of salty, sweet, mixed with a good crunch that had me craving it!  I made this batch to take on a trip for an easy wholesome breakfast.

I use a commercial grade mixing bowl that is HUGE. My approximate ingredients:
5-6 Large Juice cans (I use an empty one as my "measuring can" approximately 1qt plus)
1 cup raw pumpkin seeds
1 cup raw shredded coconut
1/2 tb cardamom
1 Tb salt
1/2-1 cup ground flax seed
2 cups oat flour (this helps make little chunks of deliciousness)
combine all
in a sauce pan heat up until melted
2 cups canola oil (or enough to have your oats glistening)
1/2 cup molasses
1 cup xylitol

Spread on a pan and cook at 350F turning around every 15 minutes or when it starts to brown. Towards the end check it in shorter intervals. Allow to dry and store at room temperature. Keeps for weeks.  You can add dry fruit once it is out of the oven. I also like to add orange rind to my above mix or vanilla. Get creative. If your mix is not crunchy enough add more oil to your future mix. Enjoy!

Pour over mix and combine with your hands

I came up with these this morning so my son could eat them. We are steering clear of gluten until we get his new test results.

As usual these are approximate measurements

3 cups of DariFree or milk substitute
6 Large eggs
1 tsp Vanillan
1/2 tsp Almond Extract
1/2 cup xylitol

2 Cups GF flour mix
1 Cup Sorghum flour
3/4 cup Masa Harina (Corn flour)
1/2 tsp salt


Mix the first 4 wet ingredients including xylitol in a mixer. Then add dry ingredients and mix. This mix is really runny and pretty watery.  Use a soup ladle to pour out mix onto a HOT oiled grill and spread it around with ladle. Cook on each side for about 1-2 minutes. Do not over cook you want them pliable and not stiff.

I served them with butter smeared over them, topped with a dallop of whole yogurt and then rolled drizzled with a light amount of agave nectar and a side of turkey bacon and an egg. Enjoy!
This recipe may NOT be republished

Ok so I have made it to Phase 2 and I am ready for a treat especially since I lost some weight I had some major calories to spare. Like I said I didn't start this plan to loose weight at all. Anyway, my answer to a craving?

Chocolate Cloud & Millet Mousse

I am a free pourer so I really don't measure much, but this is the one serving recipe I used.
Approx 1/4- 1/2 cup heavy cream
2-3 tsp Xylitol
2-3 tsp UNsweetened Chocolate Cocoa

Whip cream in mixer. (Mine didn't thicken up until I slowly added xylitol and then cocoa)
Serve and Chill for 10 minutes in freezer.
The consistency of this was really like a cloud and almost too light. It was really just chocolate whipped cream and was lacking some substance so I was thinking what could I add to it that was already made, without sugar and not wheat?  My solution?

I still had out some breakfast millet that was cinnamon flavored and a very dry chewy texture since I toasted it before I boiled it.  I tested a little out with the "cloud" and it was perfect. I drizzled it over the top of my dessert and it added just enough texture to give me a light chocolaty chew, which helped the satisfaction factor.
This Recipe may NOT be republished

We bought a bunch of freshly butchered organic beef and lamb this past week. I never bought lamb before so I really didn't know what to expect from the cuts of meat. Anyhow, I asked my hubby to take ground lamb and a roast out of the freezer and he did. Today I prepared to make the roast and got everything I thought I would need ready.

However, when I opened it up I saw bright fresh looking bright pink/red steaks in front of me. So, I decided to proceed with my original plan and use all the same ingredients. 










The result???? WOW, SUPER Scrumptious! I know it doesn't look that great, but the flavor was wonderful a perfect balance of sweet and savory!  I told my husband after sampling it wow this lamb is GREAT! HE said, "Lamb what lamb? I brought in beef!"  ha..ha... I just started eating beef after  17 years of not eating this past month, so what did I know :)    



Ingredients:

5 Green Apples chopped/ cored
1 Red onion chopped
2 Ribs Celery
Fresh Rosemary about a handful
Mint crumbled/minced
Salt Pepper to Taste

Brown the Steaks or Roast in hot oiled pan on each side until browned to seal in juices. Place the meat at the bottom of the roasting pan and layer all the above items on top, cover and cook in a pre-heated oven at 300 degrees. I cooked this for 3 hours and it was so moist, flavorful and tender. Enjoy!
I served mine with a side of coconut/curry millet nixed with swiss chard.

This was actually a Pancake recipe that I modified and made into Muffins. Enjoy! To be honest I was just winging it as I went so I will try to put down what I remember. If they don't come out to your satisfaction don't give up on the recipe just try again. I will notate my changes with a *** all the other items where not changed.

Here is the recipe:
2 cups old fashioned oats
2 cups of water (I prefer rice milk)
1/2 banana (I substitute with canned pumpkin too)
2 tablespoons oil
1/2 tsp salt
cinnamon optional
(optional- I like to add 1 egg and 1 tsp. Baking powder)

Blend all ingredients in blender. Stand for 5 minutes. Spray waffle iron with non-stick spray and make waffles!

Eating any kind of yeast when you are having a fungal problem is a really BAD idea. So here are some alternative recipes