All recipes from No Wheat No Dairy No Problem are my own creations – and my intellectual property, all rights reserved and registered with the United States Copyright Office. Please do not publish or use my recipes/work without my permission or use it for any other reason than personal consumption.

Dutch Baby Pancake

This is baked in the oven and is more like a puffy crepe than a pancake.

Yields: 1 (8-10 inch pancake)-will feed 1-2 people

2 Tablespoons grapeseed or lemon olive oil

½ cup oat flour

2 Tablespoons agave nectar or pure maple syrup

½ teaspoon sea salt, fine

½ cup almond milk or light coconut milk

2 lg. organic eggs

lemon, washed and sliced in wedges

vanilla powder, optional

Preheat oven to 375 degrees. Put an 8-10 inch stainless steel sauté pan or cast iron pan into oven and heat for 10 minutes.

Mix all dry ingredients in a large bowl. Measure all wet ingredients and pour into dry ingredients, whisk until combine, set aside. Using pot holders, carefully put 1 Tablespoon oil into the sauté pan and spread evenly to coat bottom of pan, not the sides.  Gently pour the batter into the hot pan and bake for 20-30 minutes or until golden brown and puffy. Serve immediately with lemon wedges and vanilla powder. You can also use maple syrup, agave nectar or fruit spread. Top with fresh sliced strawberries or fresh berries.

Smoothie

The sweet flavor of fruit combined with the creamy texture of coconut milk is divine! Have this for breakfast, a snack or dessert! Delicious anytime! I always loose weight when I drink this in place of breakfast or lunch!

Yields: 2 servings

1 cup fresh organic Strawberries, or any frozen fruit

¾-1 cup coconut milk, light or regular, chilled OR milk alternative(nut milk, Hemp milk etc…)**

2-3 TBSP. agave nectar or honey to taste or a banana or 1 cup frozen mango or 3-4 dates or 3 drops stevia

1 tiny pinch sea salt

1 teaspoon real vanilla extract

½ teaspoon Non-GMO soy lecithin granules,  or sunflower lecithin, optional*

For chocolate lovers add: 2TBSP unsweetened cocoa powder+2-3TBSP Blue Agave Nectar, omit strawberries and add 1 banana. For extra protein add: 1-2 TBSP nut butter(almond, Valencia peanut, sunflower seed, macadamia etc…)

Put all ingredients into a blender and blend on low speed, holding the top on tightly. Gradually increase the speed to high until smooth. Taste and adjust sweetness with agave. If it is too thick add more coconut/alternative milk. Drink right away while it is cold or chill in the refrigerator. It will thicken with time and be the texture of yogurt. I make this the night before and put it into a glass mason jar and take it with me in the morning.*Soy lecithin is very high in B vitamins and breaks down stored fats in our bodies! The little bit of soy in this is fine for men.

**You can use 1/2 coconut milk and 1/2 another alternative milk

*Soy lecithin is composed of predominantly B vitamins and helps to break down stored fat, especially in the belly!

*Is soy lecithin safe for people allergic to soy?

Studies done at University of Nebraska and Michigan show that most soy allergic individuals may safely eat products that contain soy lecithin and soy oils. These substances are fat based, and persons with allergies react to the protein portion of the food. Of course, there are individuals who are more sensitive and if that’s the case, even lecithin should be avoided. Check with your allergist/physician.

Pureed Vegetable Soup

This is so fast and easy. When I was in culinary school I was a private chef and the couple wanted to have soup every night, so I found an easy way to make small amounts! You don’t have to puree the vegetables since it makes a nice broth soup if you prefer.

Yields: serves 2

1 teaspoon grapeseed or extra virgin olive oil, optional

¼ cup diced onion, optional

2-4 cups fresh or frozen vegetables, diced (mushrooms, peas, squash, corn, zucchini, cauliflower etc…), if veggies shrink use 4 cups

3-4 cups chicken or vegetable stock or water

1 teaspoon fresh chopped herbs, optional (thyme, oregano, parsley, sage, tarragon, basil)

sea salt and freshly ground black pepper, to taste

In a 2 quart sauce pot, sauté onion in grapeseed oil until translucent. Add a single vegetable of your choice and stock or water. Bring to a boil over high heat. Simmer over low heat until vegetables are fork tender. Pour into a blender or use a hand stick blender and blend starting on low speed and gradually increasing to high speed. Be sure to hold the lid down with a kitchen towel to be sure the steam doesn’t push the lid off! Add fresh herbs. Taste for seasoning and adjust to your own taste. For a silky smooth soup, strain through a fine mesh sieve, but it is not necessary. I like it best strained.

My favorite combinations:

mushrooms(crimini or portabello and shitaki) and thyme, truffle salt and or truffle oil

peas and tarragon

squash and sage

organic/Non-GMO corn and thyme

cauliflower and thyme

broccoli and basil

carrot and parsley

carrot ginger

SUPERBOWL SUNDAY MENU

Margarita

There is no comparison between a fresh squeezed Margarita and that yellow stuff in a bottle! The taste of sweet orange and sour lemon and lime coupled with tequila makes a satisfying cocktail!

Yields: 1 drink

1 shot gold tequila

1 shot Cointreau or Grand Mariner

juice of ½ orange

juice of 1 lime

juice of ½ lemon

kosher salt for rim, optional

ice cubes

Cut a wedge of citrus and run it along the rim of the glass and dip the rim into kosher salt. Measure all ingredients, except ice, into a cocktail shaker or glass, add ice cubes shake or stir.

Citrus juice can erode the enamel of teeth, so just brush after drinking this wonderful drink!

Cheers!

Chili

This is very warming on a cold day. You can make this very flavorful and spicy dish with turkey, chicken, buffalo, venison or beef. I like it with ground turkey, buffalo or venison. Using ground meat will cut the cooking time down, so it’s great if you are in a hurry. Delicious served with cornbread (see index). Top the chili with diced raw onion and chopped cilantro. Be creative!

Yields: serves 4

2 pounds ground turkey or ground buffalo or meat, cut into 1 inch cubes

2 Tablespoons grapeseed oil

1 large onion, diced

4 cloves garlic, pressed or minced

1 cup chili powder

1 teaspoon ancho chili powder

2 Tablespoon ground cumin

2 Tablespoon dried oregano or 4 Tablespoons fresh oregano

¼-1 teaspoon cayenne pepper (mild to very hot)

1 cinnamon stick

1 ½ cups good bottled beer (pale ale is excellent)-the cook can drink the rest!

4 cups chicken or beef stock or broth

1 14 ounce can kidney beans or white beans, optional

1 14 ounce can organic diced tomatoes, unsalted if possible

½ cup oat flour mixed with ½ cup cold water

Sea salt and freshly ground black pepper, to taste

In a large soup pot, sauté meat over high heat until brown or ground meat is cooked, set aside. Add onion and garlic over medium high heat until golden brown. Add spices and stir to combine. Pour in beer, stock, beans and tomatoes. Add meat. Bring to a boil, stir and reduce heat to low. Cover and simmer over low heat for 30 minutes for ground meat and 1 hour for chunks of meat. In a glass jar, make slurry with oat flour and water, cover and shake until flour is dissolved. Uncover chili, stir in flour slurry. Cover and cook over low heat for 30 minutes or until meat is tender. Serve. Great with cornbread.

Cornbread

This is wonderful served warm with honey spread! It goes very well with chili too. Makes a great stuffing for Turkey or anything you want to stuff.

Yields: 1 (8×8) pan

¾ cup oat flour

¼ cup millet flour

1 cup organic Non-GMO cornmeal, fine to medium grind

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt, fine

¼ cup whole millet, optional

1 cup almond milk

1 lg. egg, organic

¼ cup grapeseed oil or corn oil

¼ cup honey (clover, orange)

Honey spread (see Index)

Sift flours, baking powder, baking soda and salt into the mixing bowl of an electric stand mixer or bowl, add the remaining dry ingredients and mix. Add the wet ingredients and mix just until combine. Scrape sides and bottom of the bowl.

Grease an 8×8 glass baking dish with vegan Earth Balance. Pour batter into pan and let it sit for 15 minutes to let grains absorb the liquid. Preheat oven to 425 degrees. Bake on the middle rack of the oven for 20 minutes or until toothpick comes out clean from the center. Cool in the pan for 10 minutes, cut and serve. May be reheated in the oven for 5 minutes or microwave for 10-30 seconds depending on the size of the piece!