Eat Chifully

Low Sugar, GF Oat Bars

2024-11-22T14:42:00.003-08:00

Low Sugar, GF Oat Bars

Ingredients

1 tbsp coconut syrup

1 egg

2 tbsp coconut milk

1/2 cup almond flour

1/2 cup oats

3/4 -1 cup oat flour

1 tbsp cinnamon

1/8 tsp salt

1 tbsp flax seeds

1 tbsp chia seeds

Directions

1. Combine dry ingredients

2. Combine liquid ingredients (egg, syrup, milk), and gradually add mixture to dry ingredients

3. Cut into 4 bars

4. Bake in air fryer for 10-12 minutes

Backcountry Cinnamon Banana Granola

2016-09-04T11:43:00.003-07:00

Designed to provide all the necessary nutrients to keep the hiking pace high!

Ingredients:
3/4 cup PB2
1/2 cup water
5 cups whole rolled oats
1/2 cup honey
1 tsp vitamin C powder
1/2 tsp sea salt
1 banana
1 tsp cinnamon

Combine and bake at 350 for 20 minutes. Stir, turn off the oven and let the granola sit and brown for another 5-10 minutes or until deserved color and crispiness is reached.

Variations:

substitute 1 cup of pureed pumpkin instead of 1 banana
combine 1/2 tsp cardamom with existing 1 tsp cinnamon
1 1/2 tsp pumpkin pie spice

Backcountry Cinnamon Date Granola

2016-09-04T11:43:00.001-07:00

Designed to provide all the necessary nutrients to keep the hiking pace high!

Ingredients:
1/2 cup PB2
1/4 cup water
2.5-3 cups whole rolled oats
1/4 cup honey
1/4 tsp vitamin C powder
1/8 tsp sea salt
1/2 cup chopped dates
1/2 tsp cinnamon

Combine and bake at 350 for 20 minutes. Stir, turn off the oven and let the granola sit and brown for another 5-10 minutes or until deserved color and crispiness is reached.

Strawberry, Pumpkin Spice Smoothie

2016-01-17T09:32:00.001-08:00

Ingredients:
1 1/2 cups whole strawberries
1 tbsp almond butter
1/2 cup pumpkin spice coconut milk

Instructions:
1. Remove strawberry stems.
2. Blend all ingredients until smooth.

Apple-Carrot Juice

2015-11-11T19:50:00.003-08:00

Ingredients:
1 apple, juiced
3-4 carrots, juiced

Additional Ingredients:
1/4 inch ginger, juiced
3-4 stalks of celery, juiced
1 oz spinach juice

Juicing Against the Flu

2015-11-11T19:44:00.001-08:00

Flu Tonic
1 grapefruit, juiced
2 oranges, juiced
1 lemon, juiced
1 tsp orange peel rind, minced
1/4 inch ginger root, minced

Additional Ingredients
Royal jelly
Propolis
Echinacea

References
1. Juicing Books PDF
2, Power Juices, Super Drinks: Quick, Delicious Recipes To Prevent & Reverse Disease Steve Meyerowitz

Juicing with Green Star

2015-11-11T18:21:00.000-08:00

Setup Tips
1. Set towels down under the two spouts
2. Cut fruit and vegetables before beginning
3. Have other ingredients premeasured and ready
4. Have funnel and bottles set out

Clean up Tips
1. Soak gears and filter in a bowl while washing the other parts.
2. The brushes provided work great!

Please check out this video on Juicing with Green Star

GF, Vegan Stuffing Baked in a Pumpkin

2014-12-23T18:21:00.004-08:00

Ingredients
Directions

2 1/2 cup low sodium veggie broth
2/3 cup wild rice

1. bring broth to boil, add rice; using package cooking directions.

1 large or 4 small baking pumpkin/s

2. Preheat oven to 350 degrees.
3. Cut a top out of your pumpkin/s and clean, remove seeds.

1/4 cup scallions, chopped
1 tbsp thyme, minced
2 large celery stalks, chopped
salt and pepper to taste
1/2 lb. Portobello mushrooms, chopped

4. Saute onion, celery with salt and pepper.
5. Add mushrooms, stir and remove from heat

1/3 cup dried cranberries
1 can black-eyed peas, drained
2 cups gluten free bread, cut into 1/2 inch cubes
1/4 cup pecans, chopped
2-3 pears, cored and chopped

6. stir together all remaining ingredients, except apple cider.

1/2 cup apple cider

7. Drizzle apple cider over mixture.

optional: pumpkin pie spice for pumpkin rub

8. Scoop into prepared pumpkin/s.
9. Bake at 350 for 2 hours.

Sources:
1. Kina Ueda at Symmetry Massage
2. http://www.popsugar.com/fitness/Healthy-Recipe-Cranberry-Pear-Wild-Rice-Stuffing-2515711

Tahini Oatmeal Breakfast Squares

2014-10-04T10:50:00.001-07:00

Tahini Oatmeal Breakfast Squares

Ingredients:

2 1/2 cups gluten free rolled oats
1/4 cup Flax seeds
1/4 cup bee pollen from Beyond the Hive
1/4 cup whipped honey
1/2-1 tsp pumpkin pie spice
1/4 tsp sea salt
1 1/4 cup - approx. 4 mashed banana
1/2 cup Almondmilk Coconutmilk Blend
1/2 cup peanut butter or Tahini butter

Directions:

Mix dry ingredients.
Mix liquid ingredients.
Combine the two bowls.
Grease 9x9 baking pan with melted coconut oil.
Bake at 375 for 25-30 minutes.

Notes:

Inspired by the beautiful blog Eat Real Healthy Food.

Gluten-free Granola Bars

2014-10-04T08:35:00.000-07:00

Gluten-free Granola Bars (no bake)

Makes about 12 bars

Ingredients:

1 3/4 cups gluten-free oats
3/4 cup Van’s gluten-free Cinnamon Heaven cereal
1 cup Boulder Granola
½ cup shredded coconut
1/8 cup ground Flax seeds
1/3 cup honey
pinch of salt
1/3 cup creamy peanut butter or Tahini
1 teaspoon vanilla or almond extract
1 banana

Optional:

1/2 cup mini chocolate chips – or replace with dried fruit

Directions:

1. Cut parchment paper to fit a 9×13 or 8″ pan. This will make it easier to remove the granola bars.

2. Combine oats, cereal, coconut and Flax seeds in a bowl and mix together.

3. In a small saucepan, over medium heat, mix honey, brown sugar, banana and salt. Stir until it comes to a slight boil.

4. Remove from heat, stir in the peanut butter and vanilla until incorporated.

5. Pour the warm mixture over the dry ingredients and mix until well combined.

6. Let cool for about 20 minutes or so before mixing in the chocolate chips. Add mixture to the prepared pan and with a piece of parchment paper; press down to even out the surface.

7. Place in the freezer.

8. Remove from the pan and cut into bars.

Notes:

This is not my recipe at all, I just changed a couple of things, but I really like the way they turned out and have people asking for the recipe! Here is the original recipe from With Style and Grace.

Gluten Free Fudge Chip Cookies

2014-10-04T08:02:00.001-07:00

Gluten Free Fudge Chip Cookies

Makes 1 1/2 dozen cookies

Ingredients:

1 cup applesauce

1 cup sugar

1 egg

1 teaspoon almond or vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup oat flour

1 cup almond meal

1/4 cup all-purpose GF flour like Arrowhead Mills

3/4 cup fudge chips (cut small pieces from a bar of fudge)

Directions:

1. Preheat the oven to 350ºF.

2. Mix together the butter and sugars. The mixture will be slightly crumbly.

3. Add the egg and almond and beat until smooth.

4. Mix together the soda, salt, and flour and add to the wet ingredients.

5. Mix until well incorporated. Dough will be slightly sticky. 6. Add the fudge chips.

7. Bake on ungreased baking sheets for about 10 minutes or until the edges are just becoming golden.

Notes: This was adapted from Yammie's Gluten Free Chocolate Chip Cookies in a hurry so my nephew could bake cookies and I incorporated whatever we had on hand. They turned out great, otherwise, I would not be posting the recipe :)

Mildly Spicy Guacamole

2014-01-25T19:54:00.000-08:00

ingredients:
3 avocados
juice of one lime
one clove minced garlic
1/2 small red onion
3 tomatillos
1/4 cup green salsa, like La Costena Mexican Salsa
3/4 large poblano pepper

directions:
1. Combine and process in a food processor until desired consistency is reached.

Green Chili Chicken Soup

2014-01-25T19:41:00.001-08:00

ingredients:
1 12 oz can of chicken, packed in water
1 12 oz can of green salsa, like La Costena
1/2 of a small red onion
1 cup light coconut milk
2 cups chicken broth
1 12 oz bag of frozen corn
1/4 of a large poblano pepper
the small leaves from several sprigs of oregano
1 clove of minced garlic
1 14 oz can diced tomatoes

directions:
1. Combine in a large pot.
2. Bring to a gentle boil, reduce heat and simmer for 30 minutes.

references:
1. http://www.diabeticlivingonline.com/recipe/soups/mexican-corn-soup/?sssdmh=dm17.713118&esrc=nwdr010914
2. http://mixandmatchmama.blogspot.com/2013/11/dinner-tonight-spicy-chicken-corn.html

Cinnamon PB Smoothie

2014-01-12T10:04:00.002-08:00

Cinnamon PB Smoothie

Submitted by: STIEHLROD

Introduction

Original idea from Rachael Stuart:
http://www.foodista.com/blog/2013/12/30/quick-and-healthier-cinnamon-bun-breakfast-smoothie

Minutes to Prepare: 5

Number of Servings: 2

Nutrition Information

Ingredients

Ingredients:

1 ripe banana

1/4 cup almond/soy/coconut milk

2 cups cold water

1/4 tsp vanilla extract

1/4 tsp ground cinnamon

1/4 cup quick oats

1 oz non fat yogurt

1 tbsp GREEK STYLE WILD STRAWBERRY ACIDOPHILUS PROBIOTIC

2 tbsp PB2

1 tbsp Barlean's total omega orange cream

Tips

Directions

blend

Serving Size: 2 12 oz servings

Number of Servings: 2

Recipe submitted by SparkPeople user STIEHLROD.

Emina's Delicious Salad!

2013-12-18T13:41:00.001-08:00

A delicious salad discovered and re-created based on taste alone by the talented Emina Kadric!

Salad:
bowl of baby kale
1/2 banana
1/4 avocado
1/8 cup toasted cashews, sunflower seeds, pecans, pumpkin seeds
6-8 grape tomatoes
1/4 cup blackberries

Honey Mustard Dressing:
5 tbsp honey
3 tbsp dijon mustard
2 tbsp rice wine vinegar

Alternative Dressing:
1/2 block silken tofu
pinch sea salt
2 cloves minced garlic
1 inch ginger, peeled and grated
1 tbsp canola oil
1/2 tsp ground black pepper

Ingredients:
1. Chop, mince and set aside.
2. Blend dressing and store in a squeeze bottle.
3. Combine and enjoy!

Gluten Free, Dairy Free Pumpkin Pie

2013-12-16T20:28:00.003-08:00

Gluten Free, Dairy Free Pumpkin Pie

Ingredients:
2 cups Almondmilk Coconutmilk Blend
2 tbsp cornstarch
1/3 cups sugar
1/3 cup brown sugar
2 eggs, lightly beaten
1 cup canned pumpkin
1 tsp vanilla
1/8 tsp orange flavoring
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp sea salt
2 boxes Dr. Lucy's Ginger Snap Cookies
2-3 tbsp non-dairy butter

Directions:
1. Preheat oven to 400 degrees.
2. Crush the cookies and combine them with the butter.
3. Spray your pie plate with non-stick spray and pat the mixture into the pie plate.
4. Beat together eggs and pumpkin.
5. Bake pie crust for 5 minutes; set aside to cool. Turn oven down to 325.
6. In a large saucepan combine milk, sugar and cornstarch.
7. "Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan."2
8. Remove from heat; stir 2 tbsp milk mixture into egg mixture.

9. Slowly stir egg mixture into milk mixture in a slow stream, stirring constantly.

10. "Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)"2

11 Stir in vanilla and spices.

12. Pour into prepared pie plate.

13. Bake at 325 degrees for 45-55 minutes or until an inserted knife come out clean.

14. Let cool completely and enjoy!

References

1. egg custard pie recipe

2. basic vanilla custard

3. perfect pumpkin pie recipe

Banana Bundt Cake with Vanilla Frosting

2013-08-11T20:19:00.001-07:00

This is my first attempt at a gluten free, vegan cake in a long time and my first bundt cake! I pretty much followed the recipe from the Gluten Free Goddess.

Banana Bundt Cake with Vanilla Frosting

Wet Ingredients:
3 bananas
3 Ener-G eggs (I think a touch more liquid added here would have improved my cake. Afterwards I noticed that the Gluten Free Goddess recommended 1/3 cup of liquid egg replacer mix.)
1/2 cup olive oil
1 cup brown sugar
1 tsp Frangelico

Dry Ingredients:
1 cup almond flour
1 1/2 cup Domata flour
1 1/2 tsp baking powder
1 tsp sea salt
1 tsp cinnamon

Frosting Ingredients:
1 cup powdered sugar
1-2 tbsp soymilk or silk soy creamer
1 tsp vanilla extract

Directions:
1. Blend wet ingredients.
2. In a separate mixer, mix dry ingredients.
3. Gradually pour wet ingredients mixture into dry while mixing.
4. Pour into greased bundt pan and place in preheated oven.
5. Bake at 350 for 40-50 minutes.
6. Let cool, invert with a plate to support.
7. Beat together frosting ingredients, adding more sugar if you like a thicker frosting.
8.When cake is completely cooled, either drizzle or spread your frosting onto the cake.

Read more: http://glutenfreegoddess.blogspot.com/2010/09/banana-almond-bundt-cake.html#ixzz2bfrJi4zG

Gluten Free Thumbprint Cookies

2013-08-03T10:09:00.000-07:00

Gluten Free Thumbprint Cookies

Ingredients:

3 cups dolmata flour
1/4 tsp sea salt
1 cup coconut oil
1 cup raw sugar
1 1/2 tbsp egg replacer plus 3 tbsp water
2 tsp pure vanilla extract
1 cup jam or dark chocolate peanut butter from Peanut Butter & CO

Directions:

1. combine ingredients, blend as best you can.
2. knead/combine with hands and form a ball, using seran wrap to help.

3. Form tsp sized balls, flatten with a glass, then cup your hands around to squeeze in the dough.
4. Press your thumb into your disk.
5. Bake at 375 for 9 minutes.
6. Scoop 1 tsp of jam or peanut butter into the indentations.
7. Bake for an additional 9 minutes.
8. Allow to cool and enjoy.

Adapted from: http://www.zestbakery.com/blog/thumbprint-cookies-plum-jam-gluten-free

Gluten Free Crepes

2013-08-03T10:08:00.002-07:00

Gluten Free Crepes

Ingredients:

1 cup flour I love Dolmata gluten free flour
1/4 tsp sea salt
1/4 tsp xanthan gum
1 1/4 cup silk soy mocha why this? because it was what I had on hand
1 egg next time I will try it without eggs and double the replacer
1 1/2 tsp Ener-G egg replacer plus 1 tbsp water
1/2 tsp vanilla
1/4 cup coconut oil

Directions:

1. Blend all ingredients together.

2. Add more milk if the batter is too thick.

3. Pour into heated skillet; brown, flip, brown.

4. Fill with your favorite preserves and enjoy!

Adapted from this recipe: http://www.kingarthurflour.com/recipes/gluten-free-dessert-crpes-recipe

Next up:

http://www.zestbakery.com/blog/thumbprint-cookies-plum-jam-gluten-free

Gluten Free Thumbprint Cookies!

sweeteners to ponder: http://www.madhavasweeteners.com/

Coconut Mocha Muffins

2013-03-10T08:30:00.000-07:00

Another recipe, but this one is my own experiment. So far, I started thinking I was making cookies, than brownies and now I think they will turn out as muffins!

Ingredients:

1/4 cup coconut, shredded
1/4 cup cocoa powder

1/4 cup almond meal
1/2 cup all purpose gluten free flour
1/8 cup coffee grounds
1 tsp xanthan gum
1 tsp soy lecithin powder
1/2 tsp vitamin C powder
pinch of sea salt

3 large dates, pitted
1 banana, ripe and mashed
1/4 cup sweet potato, baked
1/2 cup agave nectar
1 tsp vanilla
1/4 cup almond milk

1 ounce unsweetened chocolate, shaved

Directions:

1. Prepare ingredients.
2. Process dry first, then add wet ingredients.
3. Stir in chocolate flakes.
4. Place tablespoon sized scoops into greased muffin tins.
5. Bake at 325 degrees for 25 minutes.
6. Sprinkle raw sugar over cool muffins.

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Daylight Savings, Life Stories and a Cookie Recipe

2013-03-10T04:12:00.001-07:00

Yesterday, March 9th was blizzard like almost all day long and as such my husband, Luis and I stayed inside most of the day and did more reading than either of us had in a very long time. The one excursion we took was to pick up my step father, Bill who had just arrived in his semi-truck from Topeka (I believe) and needed a ride to Joanna's truck a couple miles from the semi service company.

One of Helen Stiehl's Original Paintings

Anyway, I was reading Microsoft® SQL Server® 2012 T-SQL Fundamentals [Kindle Edition] and more interestingly, my Grandmother, Helen Stiehl's book, which is a collection of her life stories. My favorite stories so far include the one about her brillant dog Spot, how she meet and ended up meeting my Grandfather, Jim Stiehl and the remembrances of my Dad, John Stiehl and Uncle, Mike Stiehl, growing up in what sounded like a lovely home in Illinois.

Instead of letting Daylight savings pass, I seem to have awoken in time to experience it, because I stopped sleeping well and started thinking. First about solutions and improvements and implementations of my new T-SQL knowledge at work and then about my Grandmother and how much I enjoy reading about her life. This got me thinking and inspired me to do the same, but maybe as I go instead of all at once when I am afraid I may not remember as much as she did.

So, I will begin to tell a small amount here and then share this wonderful cookie recipe which I made on Friday after my most exciting trip to the DMV.

I was born in a small town in Georgia, in the United States to Sandra Lee Stiehl and John Alan Stiehl, both from Illinois and who both did not want a daughter with a Southern drawl. I remember being corrected in the afternoons after school when I would speak like the kids at school, spouting off "ya'll" and such. We lived in a green house which we affectionately call the Green House, in the side yard was what seemed at the time to be a "large" lake. Where I released a too large for a pet anymore, Rusty the turtle, quite emotional for me, I remember. We had a "huge" swing in the back that John built and my room was also green.

Later we moved up the hill to a larger and newer house with a new father. Well, an additional father, Bill Barton. He and my mother married and what seemed like several years of separation, divorce and loneliness and confusion, maybe I will talk about that another day. Bill had a motorcycle and took my Sister, Joanna and I on like his own children.

That house was in a caldisac in a subdivision, behind the house the property sloped down into a creek that Joanna and I would visit on probably a daily basis. We were especially fascinated with the "deep" part of the creek where an oil drum was lodged under a tree's roots which created the most interesting "pool". One day I remember it rained so much that my friend Mackenzie and I went canoeing in her front yard.

Some of most fond memories are of the Wickhams and my maybe best friend, Stephanie Wickham. Her family was always admired by me because of their wonderful way of welcoming me like I have never felt welcomed. They are all beautiful, Steve and Shannon, her mother and father, Stepahanie's twin Sean and their older brother Patrick. I remember loving to be there and having lots of fun. I remember one gorgeous summer evening we were eating in their backyard and I will never forget that all three kids ate so much faster than I and Stephanie wanting me to eat faster so we could play. Shannon would reassure all of us that eating slower was better for us, but she said it in the most wonderful way, so that I felt and have always felt comfortable with my slow eating.

Hmmm, thinking about eating; here is the recipe from which I started on Friday: Vegan Nut Butter Cookies from Chic & Skinny. and here are my small changes.

Ingredients:

1 cup old fashioned oats
1/4 cup maple syrup
1/4 cup agave nectar *
1/2 cup all natural chocolate cherry almond butter *
1 tablespoon vanilla
1/2 cup sugar free* chocolate chips

Directions:

1. Mix all ingredients together.

2. Scoop tablespoons onto a seasoned baking stone.

3. Bake at 325 for 15 minutes*.

4. Let cool completely and enjoy!

*my small changes

These turned out great, I always know it's a keeper when my husband likes them.

Happy Daylight Savings and heres to Springing forward!

Vegan Hot Cocoa Mix

2012-12-31T12:10:00.003-08:00

Hot cocoa mix

Makes 2 tbsp for a sample:

1 tsp Navitas Naturals, Raw Chocolate Powder, Organic

1 tsp Better Than Milk Original, Soy Milk Powder

1 tsp India Tree Vanilla Powder

1 tsp Zsweet All Natural Zero Calorie Sweetener

1/8 tsp arrowroot powder

1/8 tsp sea salt

1/2 tsp stevia powder

1 tsp shaved Baker's Semi-Sweet Baking Chocolate Squares

X24 (check my math)

1/2 cup Navitas Naturals, Raw Chocolate Powder, Organic
1/2 cup Better Than Milk Original, Soy Milk Powder
1/2 cup India Tree Vanilla Powder
1/2 cup Zsweet All Natural Zero Calorie Sweetener
3 tsp arrowroot powder
3 tsp sea salt
1/4 cup stevia powder
1/2 cup shaved Baker's Semi-Sweet Baking Chocolate Squares

Directions: Whisk 2 tbsp mix into 6-8 oz hot water.

Notes:

16 tbsp to a cup

3 tsp to a tbsp

Original Ingredient list from:

http://www6.netrition.com/now_sf_hot_cocoa.html

Ingredients: Erythritol, organic non-fat dry milk, organic cocoa powder, natural milk chocolate flavor, natural vanilla flavor, sea salt, guar gum, organic and natural stevia extracts (Stevia rebaudiana)(leaf).

Nutrition Info

or Vegan Hot Lo Cal Beverage

Raw Truffles

2012-07-30T12:17:00.000-07:00

Ingredients:
6 dates

6 prunes

1/4 cup cocoa powder1/4 cup almonds
1/4 cup dried cherries
2 tsp cherry chocolate liquor
1 tbsp cinnamon, vanilla powder or cardamom
Coconut flakes for rolling

Directions:
1. Process in a food processor or super blender.
2. Form Tsp size balls.
3. Roll in coconut.

Possible Variations

6 dates
1/4 cup cocoa powder
1/4 cup macadamia nuts
1/4 cup almond butter
2 tsp amaretto
1 tbsp cinnamon, vanilla powder or cardamom
Coconut flakes for rolling

6 dates
1/8 cup cocoa powder

1/8 cup ground coffee
1/4 cup honey
1/4 cup almond butter
2 tsp almond extract
1 tbsp cinnamon
Coconut flakes for rolling

6 dates
1/4 cup cocoa powder
1/4 cup pistachios
1/2 cup dried cranberries
2 tsp vanilla
1 tbsp cardamom
Coconut flakes for rolling

6 dates
1/4 cup cocoa powder
1/2 cup almond butter
2 tsp grand marnier
2-3 tsp orange zest
Coconut flakes for rolling

Black Bean Brownies

2012-07-22T13:49:00.002-07:00

So I have been away for awhile because we were living in an apartment without air conditioning. Since we have moved, during the first week of July, I have baked 3 times! I happily delivered cookies to some of our new neighbors and brownies to yet more very friendly neighbors! Fun times :)

This recipes came from Vegan Kitchen Nuggets and I modified it slightly, as follows.

Ingredients:
1 can black beans, drained
3 flax eggs: 3 tbsp flax seed meal & 8 tbsp warm water, allowed to sit for 15 minutes
1 cup blackberry lemon sauce (think apple sauce)
3/4 cup chocolate chips
1 tsp vanilla
1 tsp chocolate stevia

1/2 cup raw cocoa powder
1/2 cup dolmata flour
1/2 tsp baking powder

Directions:
1. Preheat the oven to 350 and line a 9 by 11 pan with parchment paper.
2. Make the sauce. See below for the recipe.
3. In a food processor or super blender, combine beans, sauce, flax eggs,vanilla, stevia, chocolate chips.
4. In a separate bowl, combine the dry ingredients (flour, baking powder, cocoa).
5. Turn the blender back on and gradually add the dry ingredients.
6. Bake for 30 minutes at 350; cover with aluminum foil and continue baking for an additional 20 minutes or until a toothpick comes out clean.
7. Let cool. These are very gooey on the inside.

Sauce
Ingredients:
1 pint of black berries

4 lemons, peeled and seeded (I just happened to have these, it might be better to omit the lemons and double the blackberries)
1/2-1 cup water
3 tbsp coconut oil
1 tsp Z Sweet or your own sweetener

Directions:
1. In a small pan, combine/mash all ingredients.
2. Bring to a boil, stirring constantly.
3. Store extra sauce for more baking or as a topping for ice cream or pancakes.

Chicken and Dumplings

2012-01-29T14:10:00.000-08:00

Ingredients:
1.5 lbs chicken thighs
4 cups chicken broth
1 tbsp poultry seasoning
1 large package frozen vegetables (onions, celery, carrots)

3/4 cup gluten free Bisquick
1/3 cup rice milk
2 tbsp applesauce
1 tbsp chia seeds soaked in 3 tbsp rice milk

Directions:
1. In the morning before your bike ride, place the first five ingredients into a dutch oven and into the refrigerator; in hopes of some marinating action.
2. Ride off those breakfast dumplings and prepare for those dinner dumplings. To Golden and back.
3. Bring the dutch oven contents to a gentle simmer.
4. Mix the last four ingredients together in a stand mixer, let rise a couple of minutes.
5. Drop spoonfuls of the dumpling mixture into the simmering broth.
6. Time the dumplings for 5 minutes.
7. Shut off the heat, let cool, bring to my brother's house and simmer for another 5 minutes or until warm.