Fall Harvest BisqueThis spice-infused soup reminds us of everything to love about Fall weather – cool evenings, chats by the fireplace, and the changing colors of the leaves. Made to serve a crowd, it can be cut in half if need be.

Fall Harvest Bisque


2 Pounds 1/2 Inch Diced Butternut Squash (1 Large Squash)
1 Pound 1/2 Inch Diced Sweet Potato (1 Medium Potato)
1 Medium 1/2 Inch Diced Carrot
3 Tbs Olive Oil
2 tsp Salt
1/4 tsp Ground Allspice
1/8 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/4 tsp White Pepper
Small Pinch Ground Clove
Small Pinch Cayenne Pepper
1 tsp Fresh Minced Garlic
1/4 Cup Minced Yellow Onion
3 Cups Unsweetened Almond Milk
2 Cups Soy Milk
1 Tbs Salt
Juice of one orange

For Garnish:

1/2 Cup Roasted and Salted Pumpkin Seeds
1/2 Cup Air Dried Corn
1/2 Cup Fine Chopped Celery Tops


Preheat oven to 375* with oven rack in middle of oven.

Peel and dice all vegetables, keep all cuts the same size. Place diced vegetables in a bowl and coat with 3 tbs olive oil and 2tsp salt. Pour coated vegetables on a baking sheet and bake for 25 minutes or until fork tender. Stir vegetables around half way through cooking (not looking for browning, just cooked evenly). While vegetables are cooking, place a 2 quart sauce pan over medium heat. Pour Almond milk, soy milk, allspice, nutmeg, cinnamon, white pepper, clove, cayenne, minced garlic, minced onion and salt into pan. Bring all ingredients to a simmer (Do not boil) and cook for 5 minutes. Once vegetables are soft place all vegetables and seasoned Almond/soy milk in a 8 cup blender. Starting on low speed blend until smooth. You may add more almond or soy milk to thin bisque as wanted. Pour soup into bowl and top with pumpkin seeds, dried corn and celery tops.

Makes 10, 6 ounce servings (Vegan/ Gluten Free).

*Recipe and image courtesy of Chef Jason Arms of Metropolis (www.metropolisaz.com)*
Owners: Mark Howard, Tom Jetland, Mark Dillon

Leafy Greens Book CoverLow in fat, high in protein and vitamins, these burgers are gluten free and guilt free. You can serve them on buns or over pasta or grains.

Spinach Burgers


3 tablespoons olive oil, divided
½ cup finely diced onion
2 cloves garlic, minced
3 cups packed chopped spinach
1 (15-ounce) can cannellini beans, drained and rinsed
½ cup cooked white or brown rice
Salt and pepper


In a large sauté pan or skillet over medium heat, warm 1 tablespoon of the oil until it shimmers. Add the onion and cook until translucent, about 2 minutes. Toss in the garlic and cook for 30 seconds. Add the spinach and cook until wilted, about 3 minutes. In a food processor, mix together the spinach mixture and beans, pulsing until well combined. Scrape out into a large bowl, mix with the rice, and season with salt and pepper to taste. Divide the mixture into 4 patties. Heat the remaining 2 tablespoons oil in a medium sauté pan or skillet and cook the patties until they begin to brown, then flip to brown the other side, about 4 minutes per side.

*Recipe and book cover courtesy of “The Leafy Greens Cookbook.”

Pineapple Mango chickenThis fruit-inspired dish is reminiscent of the tropics, and with just 4 ingredients, it is a breeze to make!

Pineapple Mango Chicken 


1 lb of Chicken tenders (“Mom” prefers organic)
1 cup of small cubed Pineapple or Pineapple tidbits
1 cup of diced Mango

1/4 cup of Guy Parker’s BBQ Sauce and Marinade
Place chicken tenders in a skillet with just a little water, pour Guy Parker’s BBQ Sauce over the chicken tenders and saute on both sides at medium high until done. Cut the tenders into 1 inch size pieces and add the Pineapple and Mango and stir until all of the fruit is hot. You may add more sauce, if you like more spice than sweetness.

Gluten-Free Quinoa CakeThis gluten-free cake recipe from cibo verde is nutritious, delicious and packed with tasty super foods!

Gluten Free Quinoa Cake


2 cups quinoa flour

1/2 cup sorghum flour

3/4 cup almond meal

1 teaspoon baking soda

2 teaspoon ground cinnamon

1 cup coconut palm sugar

3 organic eggs

1/2 cup olive oil

2 teaspoon vanilla extract

1 cup grated carrots

1 cup unsweetened coconut flakes

1/2 cup seedless dates

1/4 cup orange juice


Preheat the oven to 350 degrees.

In a mixing bowl, mix together flours and dry ingredients. Add eggs, oil, vanilla and orange juice. Then beat to combine. Stir in the carrots, coconut and dates by hand.

Pour the batter into the backing pan and bake for about 25 to 35 minutes. Then enjoy!

*Recipe and image courtesy of cibo verde.*

Fresh-Fruit-BonanzaGluten-Free Meal Planning Tips

A gluten-free diet doesn’t have to mean resorting to expensive, specialty gluten-free products. Build meals around naturally gluten-free foods for a healthy gluten-free diet fit for your whole family.

Follow the MyPlate guidelines for a generally healthy diet:

• Start by filling half the plate with fruits and vegetables.
• Fresh fruits and vegetables are all naturally gluten-free.
• Canned and frozen plain vegetables are gluten-free, but avoid those with sauces and breading.
• Check labels of dried fruits, which may have added flour.
• Fill one-quarter of the plate with lean meat and beans.
• Choose fresh lean beef, pork, poultry, seafood, eggs, plain nuts, and dry and canned beans, which are all naturally gluten-free protein sources.
• Read labels carefully when selecting self-basting poultry, cold cuts, processed meats, and hot dogs, which may contain gluten.
• Fill one-quarter of the plate with whole grains.
• There are many gluten-free options appropriate for the whole family, including corn tortillas, grits, cornmeal, brown rice, puffed rice cereal, oats, and gluten-free flours, such as almond meal and rice flour.
• Fill in the gaps with gluten-free specialty products, including breads, crackers, cookies, baking mixes, cereal, and pasta.
•  Add a serving of low-fat dairy.
•  Choose low-fat milk, cheese, yogurt, and ice cream.
•  Avoid malted milk, and check the labels carefully on flavored milk and yogurt, cheese sauces and spreads – the additives in these products may contain gluten.

Many of the meals your family already enjoys may be gluten-free, and most meals can become gluten-free with just a few simple substitutions.

Does your family enjoy tacos regularly? Substitute corn tortillas in place of flour tortillas to make this meal gluten-free. Spaghetti night? Prepare homemade sauce and try spaghetti squash for a vitamin-packed pasta alternative. Lunchtime a problem? Make wraps using corn tortillas; sandwiches with rice cakes, cornbread, or gluten-free bread; or salads packed with vegetables, low-fat cheese, and rice or quinoa.

The eMeals Gluten-Free meal plan makes it simple to prepare gluten-free dinners utilizing basic, easy-to-find ingredients. eMeals provides seven mainstream dinner recipes and a shopping list every week, making it easy to shop for and prepare flavorful meals the whole family will enjoy.  Download a free sample plan and see how eMeals can help you simplify gluten-free meal planning.

Creamy Spinach CrepesCourtesy of the Maine Stay Inn & Cottages in Kennebunkport, Maine comes this creamy & dreamy gluten-free recipe for spinach crepes!

Creamy Spinach Crepes


Ingredients for Batter:

¾ cup milk (whole milk or 1/2C 1% milk and ¼ C cream) (“Mom” prefers organic)

3 eggs (“Mom” prefers cage-free eggs)

½ cup plus 1 T gluten free baking mix (I like Bob’s Red Mill “Biscuit and Baking” mix, or you can mix 2 parts white rice flour:1 part tapioca starch:1 part garbanzo bean flour or sorghum flour)

Dash of salt and slightly larger dash of pepper (black)

1/8 teaspoon Italian Blend seasoning

½ Tablespoon olive oil

Ingredients for Spinach Filling:

10 ounces frozen spinach

1 T butter (“Mom” prefers organic)

1 T olive oil

½ small onion (yellow), chopped

½ clove garlic, diced

Black pepper to taste

2 Tbsp. Dijon mustard

1/8 teaspoon mustard powder

2 teaspoon heavy cream or half & half (“Mom” prefers organic soymilk creamer or plain kefir)

1 ounce cream cheese

2 Tbsp. shredded cheddar cheese (“Mom” prefers organic)

1 teaspoon fresh thyme

Dash of Italian Blend seasoning

1 Tbsp. sour cream (“Mom” prefers organic, low-fat sour cream)

6 teaspoons Gruyere cheese (shredded)


Combine all ingredients for crepes in a bowl and blend with a stick blender until no lumps remain. Ladle into a hot pan coated generously with spray oil. Swirl batter until a thin layer coats the bottom of the pan. When edges pull from sides of pan, use a flexible spatula to release and flip, cooking for just a few moments on the second side. Transfer to a plate.

Meanwhile, melt butter and oil in a skillet. Add onion, garlic, pepper, mustard powder, and Italian blend and cook until onions are soft. Add frozen spinach and cook until soft. Reduce heat to low. Add remaining ingredients, except Gruyere and stir until all cheeses are melted. Remove from heat and let cool for a few minutes.

Fill crepes with stuffing, making sure to sprinkle with Gruyere before rolling. Place in a baking dish sprayed with pan coating. Sprinkle with additional Gruyere if desired. Refrigerate overnight if necessary.

Bake at 350 degrees for 20 minutes covered with aluminum foil. Remove foil and bake for an additional 5 minutes, or until filling is hot all the way through. Serve immediately!

*Recipe and image courtesy of BNBFinder.com.*

Yara 2Adventurous Grains to Set You Gluten-Free

Healthy cooking is a passion: just like the love of good food, it’s a great feeling to know you’ve served up a side of “good for you” with your family’s favorite meal. Sometimes, allergies mean we need to modify our diets even further. The words “gluten intolerance” used to sound like funeral bells for fresh, warm bread or a comforting bowl of cereal, but now there are delicious alternatives available on the market. May is Celiac Awareness Month, so we want to inspire you with easy, natural ways to go gluten-free. Even if your body can process gluten, diversifying your diet always gives your body a chance to take in different combinations of vitamins, minerals, and trace elements – and you may find a new favorite food in the process!

Oats: You can still enjoy a warm bowl of oatmeal in the morning! Just know that while oats are naturally gluten-free, they are often contaminated from being processed near wheat products. Stick to buying oats (preferably steel-cut) from a supplier that labels them clearly as gluten-free.
Buckwheat: Don’t let the name fool you! Buckwheat is a closer cousin to rhubarb than wheat, and is a nutritious, satisfying option to replace wheat flour. Try it in pancakes!
Wild Rice: Another tricky name, wild rice is actually a seed, and higher in fiber and flavor than white rice. Pair it with vegetables or use it in a hearty soup.
Millet: These seeds are rich in B vitamins and absorb the flavors of the foods around them – use them to put a tasty spin on stuffing.
Amaranth: Densely nutritious and a good source of protein, amaranth works best when mixed with other ingredients. It’s great when combined with rice or quinoa in a stir-fry!
Teff: A little-known grain from Eastern Africa, teff is rich in calcium, iron, and other essential minerals. The tiny seeds can be ground into flour and used to bake bread or thicken soup.
Quinoa: Quinoa is one of the most famous gluten-free grains, but recent studies suggest it may actually irritate people with gluten sensitivities. If you have a gluten intolerance and haven’t yet tried quinoa, you might want to discuss it with your doctor before leaping into the unknown.

Rice isn’t exactly an uncommon food, but it does come in many more varieties than just white or brown! Broaden your palate by trying Malaysian red rice (excellent when simmered in coconut milk), fragrant jasmine rice, or even antioxidant-rich Chinese black rice!

Everyone enjoys satisfying breads, noodles and other traditionally glutinous goodies. Even if your body needs to skip the gluten, you don’t have to miss out on your cravings anymore! Hungry for a hot plate of pasta? Try Japanese soba noodles, made of naturally gluten-free buckwheat! Tempted by toast?  Have a slice of millet toast with creamy almond butter!

Yara’s new book, Health On Your Plate, includes many original recipes that can be adapted to be gluten-free, just by substituting one or more of these great grains for glutinous ones. Taking gluten out of your diet doesn’t mean taking the joy out of it! With a little creativity and a willingness to explore your supermarket, you won’t even miss it!

About the Author

Yara Shoemaker is an ordinary woman with an extraordinary appetite for knowledge about healthy living. She decided to dig deep into the facts of nutrition and health to learn how every bite would affect her and her loved ones. As a result, she created an ideal lifestyle centered on natural nourishment with real flavor. The principles are simple: savor the things you love and keep everything in proportion to be healthy and happy.  Find mouthwatering recipes, healthy advice and more at her blog: Yara’s Way!

EggsFlorentineThis rich brunch dish from the Brierley Hill B&B in Lexington, Virginia is perfect accompanied by a tossed green salad!

Gluten-Free Eggs Florentine


6 Eggs (“Mom” prefers cage-free, vegetarian-fed eggs)

8 Oz. grated Swiss cheese

8 Oz. Feta cheese

16 Oz. Cottage cheese

1 Stick melted unsalted butter (“Mom” prefers organic)

1 Package frozen chopped Spinach

1 4.5 Oz. can sliced or chopped mushrooms

1/4 teaspoon nutmeg

Several drops of Tabasco sauce


Beat eggs, add cheeses & butter and mix well. Cook and drain spinach well. Add cooked spinach to egg – cheese mixture with mushrooms. Add nutmeg and Tabasco sauce.

Pour into greased 9×13 baking dish and refrigerate overnight.

Bake at 350 degrees for 40 minutes.

Serves 12.

*Recipe and image courtesy of BNBFinder.*

gluten-free-quicheFrom the  Brewster House B&B in Freeport, Maine comes this creamy, gluten-free quiche that is made with goat cheese, “Mom’s” favorite addition to just about anything!

Gluten-Free Quiche with Goat Cheese


2 tablespoons butter, softened, plus more for pan (“Mom” prefers organic)

1 package (1 pound) frozen hash brown potatoes, thawed

12 large eggs (“Mom” prefers cage-free, vegetarian-fed eggs)

Coarse salt and ground pepper

1 1/2 cups reduced-fat sour cream

1 package (4-5 ounces) soft goat cheese, room temperature

4 scallions, thinly sliced


Preheat oven to 375 degrees F. Brush a 9 by 2 1/2 inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as the pan); brush paper with butter.

Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Serves 6-8 – depending on serving size.

*Recipe and image courtesy of BNBFinder.com.*

EggCheeseSouffles_ChestnutStreetFrom the Chestnut Street Inn in Sheffield, IL comes these light and airy gluten-free souffles that complement any Spring or Summer brunch!

Individual Gluten-Free Egg and Cheese Souffles


2 Tbl Unsalted Butter (“Mom” prefers organic)
1/2 cup grated parmesan cheese
3 Tbls unsalted butter (“Mom” prefers organic)
3 Tbls Domata Living Flour or other Gluten Free All Purpose Flour
1 cup whole hot milk
1 tsp Grey Poupon Dijon mustard
½ tsp Lea and Perrin’s Worcestershire sauce
½ tsp Harissa Paste
Pinch Salt
Pinch Freshly Grated Nutmeg
5 large eggs, separated (“Mom” prefers cage-free eggs)
Pinch of cream of tartar
1/3 cup fresh goat cheese (“Mom” prefers redwood Hill Farm)
1/3 cup shredded baby swiss


Preheat oven to 400 degrees. Butter 6-1 cup ramekins with and place on a baking sheet. Coat each ramekin with parmesan cheese, tapping the bottom of the ramekins to remove any loose cheese. In a medium saucepan over medium heat, melt butter. Add flour and whisk for approx. one minute or until the rawness of the flour begins to cook away. Slowly whisk in hot milk until well combined with the flour and butter mix. Reduce to low heat and add mustard, Worcestershire sauce, harissa and nutmeg. Cook on low heat for approx. 5 mins or until the mixture is thick and creamy. Remove from heat.

Slowly whisk four egg yolks one at a time into base, making sure not to scramble the eggs. Add the swiss and goat cheese and whisk until the cheese is mostly melted. In a separate bowl, beat egg whites with a pinch of cream of tartar and salt until the egg whites form stiff peaks. Take a quarter of the egg whites and whisk them into the yolk/cheese mixture to lighten it. Slowly pour yolk/cheese mixture down the side of the bowl of egg whites and fold remaining whites into the yolk/cheese mixture until well combined. Carefully spoon soufflé mix into individual ramekins, dividing the entire batch evenly amongst the ramekins. Sprinkle the tops of the soufflés with more grated parmesan cheese.

Place soufflés into the oven and reduce temperature to 375 degrees. Bake for 20 minutes or until the soufflés are puffed and golden on top. Serve immediately.

Yields: Approx. 6 individual soufflés

*Recipe and image courtesy of BNBFinder.com.*