Gluten Free Crepes

 Yield: about six 8 inch crepes


Ingredients:

• 1 cup Pamela's Baking & Pancake Mix
• 1 & 1/3 cup water
• 1 large
• 1 tbsp. coconut oil (you can use any oil though)

Directions:

Heat a skillet/frying pan on medium-low. Grease the pan.

Beat the egg in a bowl until it is mixed. Add water and oil and whisk until it is mixed thoroughly. Add baking mix.

When the pan is hot, scoop about 1/3 cup of the batter and pour into the pan. Spread evenly around to all of the sides.

Check after about 3 minutes but it may take longer. When the sides start to turn light brown and peel up, use a spatula (or 2) to flip it. Let cook for about another 2 minutes.

Transfer to a plate and add your filling and roll up the crepe!

Remember that you can refrigerate crepes for about 2 days or freeze them to keep longer. Just store them with a piece of wax paper in between each one.

Here are some ideas for fillings:
(please note that some of the below filling ideas are not gluten free)

Breakfast:
Greek yogurt & strawberries (I used vanilla Greek yogurt)
Greek yogurt & blueberries
Greek yogurt & banana
Banana and peanut butter
Eggs & Bacon or eggs, bacon & cheese
Eggs & sausage or eggs, sausage & cheese

Snack/Dessert:
Nutella
Nutella & greek yogurt (plain or vanilla)
Banana and nutella
Cinnamon, sugar & apple
Butter & cinnamon sugar
Chocolate

Lunch/Dinner:
Mexican quesadilla crepe
Broccoli & cheese crepe
Cream cheese, Rotel & sausage
Steak & cheese
Bacon & date
Pizza crepe
Buffalo chicken
"Baked brie"
Ham and brie (melted)
Spinach artichoke
Cheeseburger

Butternut Squash, Chicken and Yellow Curry Soup

Yield: 4 servings

Ingredients:

• 1 1/4 lbs. butternut squash (cut into cubes)
• 1/4 cup (or less) red onion diced
• 3 tbsp. (or to taste) yellow curry powder (separated- some to use with cooking chicken, some to put directly into soup mixture)
• 32 oz. ounces chicken broth
• 1/3 cup chopped walnuts 
• 1/4 cup diced cilantro
• 3 chicken breasts or a small rotisserie chicken
• 1 tbsp. olive oil

Directions:

Peel squash with a vegetable peeler. Cut off both ends and remove seeds.

Chop squash up into small cubes.

Boil the squash cubes for about 10 minutes until they are soft. Mash completely and set aside.

Cook chicken breasts in a pan with olive oil and 1 tbsp. of the curry powder. Shred and set aside. (If using rotisserie chicken, shred it while it's hot and then set aside).

Saute onions in a pan until they are soft. Add cilantro and cook for 2 minutes longer. Add the butternut squash mixture, chicken broth and 2 tbsp (or to taste) curry powder. Run through a food processor.

Take the mixture from the food processor and put it back in the sauce pan. Add the chicken and walnuts. (add salt, pepper, other spices to taste). Heat the soup on stove to desired temperature.

Garnish with cilantro and serve!

Gluten Free Waffles (made with coconut flour)

Yield: 2 waffles

Ingredients:
1/4 cup coconut flour
4 eggs
1/4 tsp. vanilla extract
Tiny bit of nutmeg and cinnamon (or pumpkin pie spice)
2 tsp. Agave nectar (or 1 tbsp. honey)
1/4 cup coconut milk 

Directions:

Heat the waffle iron. Put the eggs in a mixing bowl and whisk until they're completely mixed together. Add the spices, nectar/honey, coconut milk and vanilla. Mix together completely. Add the flour and mix until there are no lumps.

 
Pour batter into the waffle iron and leave a small amount of room near the edges.

Cook for about 4-5 minutes, or until the waffle iron indicates that they're done.

Red Curry Soup with Shrimp

This is REALLY easy to make and only takes about 20 minutes.
Serves 1 (multiply the ingredients out for more people)

Ingredients:

• 1/2 can coconut milk (regular or lite. Use more for a thicker soup)
• 1 can vegetable broth (you can use chicken broth as well)
• 1.5 tbsp. red curry paste (use more or less to taste)
• 1 - 2 cups vegetables (any combination of: squash, zucchini, carrots, asparagus, snow/sugar snap peas, yellow cabbage, fresh spinach)
• 1 - 2 cloves garlic
• 1/4 cup onion
• 6 shrimp (cooked and deveined)
• Optional: red pepper flakes for added spice

Cut up all vegetables. Dice onion. Mince the garlic (or use garlic press if you have one).

Turn on stove to low/med heat and put in a little of the broth and add the onions, garlic and curry paste. Cook for about 2 -3 minutes.

Add the broth and coconut milk. Stir until everything mixes. It's OK if the coconut milk seems clumpy. It will break up as it heats up and as you stir it.

 
Turn the heat up to med/med high. Add the vegetables that need to cook the longest (carrots, asparagus, etc). After a few minutes add the rest of the vegetables. If you're using spinach, add it at the very end.

 
Cook until vegetables are at desired tenderness (approximately 8-10 minutes). Add shrimp and serve! Add red pepper flakes to make it a bit more spicy.

Red Curry with Shrimp and Rice

Quick and easy dish!
Serves 4

Ingredients:

• 1 tbsp. red curry paste (or use more to taste)
• 1 can (13oz.) coconut milk
• 1 cup fresh vegetables (any combination of: squash, zucchini, carrots, asparagus, snow/sugar snap peas)
• 1 1/4 lbs. shrimp (cooked and deveined)
• 1/3 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)
• 1 (8oz.) bottle clam juice
• 1 cup  uncooked rice (white, long grain, etc. Yields 2 cups)

Directions: 
Cook rice according to directions.

Add curry paste to a large skillet on medium heat. Cook the paste for about 1 minute.

Add coconut milk and clam juice. Add vegetables that need to cook the longest (carrots, asparagus, etc). Whisk occasionally and bring to a boil. Add the rest of the vegetables. Boil until the mixture thickens. Add shrimp. 

Fill bowls with rice and top with the curry, vegetables and shrimp. Sprinkle cilantro on top. Garnish with a slice of lime.

Lasagna Soup

This recipe is SO easy and really good. 

Serves 5.

Ingredients:

• 1 lb. ground beef or ground turkey
• 3 cloves garlic (minced)
• 1 onion (chopped)
• 1 red bell pepper (chopped)
• 1 tbsp. brown sugar
• 1 tsp. thyme
• 1 (32oz.) can chicken broth (Use more if you don't want it to be too thick)
• 2 cans diced tomatoes (use Rotel to make it a little spicy!)
• 1 can tomato sauce (15 oz.)
• 2 tsp. Italian seasoning
• 2 cup broken lasagna noodles (or use elbow macaroni or any other type of pasta)
• 5 oz. Parmesan cheese (grated)
• 2 cups mozzarella cheese (shredded) 
• Optional: add a small can of tomato paste to make it a little thicker, more alike a stew/chili. 
• Optional: baguette

Directions:

In a large sauce pan, combine meat, pepper, garlic and onion. Stir occasionally and cook over medium/high until meat is completely cooked (approximately 8 to 10 minutes). Drain well.

Add in broth, thyme, brown sugar, diced tomatoes, tomato sauce, tomato paste (if using) and Italian seasoning. Bring to a boil. Reduce heat and simmer for about 20 minutes. Add noodles and simmer until noodles are cooked. Add Parmesan cheese and about half of the mozzarella. Stir well.

Add soup to bowls and sprinkle with mozzarella cheese. 

Serve immediately (with bread if desired).