Macaroni and Cheese...with chicken and broccoli

OK, I can't help it! I have to add protein and vegetables to my kids meals or I feel somehow remiss. You can totally do this recipe without the chicken and the broccoli and have good old mac and cheese. If you, like me, can't hack it plain, make it with the extras.

Sauce:
2 tbsp. Earth's Balance margarine
2 tbsp. arrowroot powder
2 1/4 C plain almond milk (or other non-dairy milk)
2 tsp. prepared yellow mustard
1/2 C Daiya cheddar flavor cheese
1 tbsp. minced onion flakes
salt and pepper to taste

Melt the margarine over medium heat and then add the arrowroot. Stir to mix. Slowly add the almond milk while whisking. Add minced onion, salt and pepper, and mustard and whisk to mix. Add Daiya and turn heat up to medium high. Continually whisk until the "cheese" is melted and the mixture is smooth (there will be little lumps from the onion). *note - the onion and mustard are to add more depth to the flavor. If you prefer to make it old school, skip those ingredients.

The rest:
1 lb chicken breast cut into bite size pieces
1 tbsp. olive oil
2 cups dry Tinkyada penne or macaroni pasta
1 10 oz. pkg frozen broccoli florets
Salt and pepper to taste

Prepare the pasta according to package directions. When the pasta is just about done, add the broccoli to the pot and cook until broccoli is heated through. Drain and return pasta and broccoli to the pot. While the pasta is cooking, and your whisking your sauce, brown your chicken in the olive oil until it's cooked through. Yes, you can do all three at once. Trust me.

When everything is cooked, mix it all together in the pasta pot. Season as desired with more salt and pepper and dig in.

Happy eating!!

Chocolate Nutbutter (aka "Eat my dirt Nutella)

If one can't have milk but still fantasizes about a certain chocolate hazelnut butter, there is still hope! See this recipe below - it's super easy, yummy, and as an added bonus my kids don't like it so there is more for me!

Chocolate Nutbutter

1 1/2 cups raw nuts (I used cashews)
1 tsp. vanilla
3/4 cups agave nectar
1/4 cup cocoa powder
couple of pinches of salt (or to taste)

Pour it all in the food processor and process until smooth.

I know it's counterintuitive but try spreading it on a lightly salted brown rice cake - sweet and crunchy. What's not to like??

Double Choclate Muffins (from Eating for Autism by Elizabeth Strickland)

This recipe is a favorite at home and amongst my non-gf/cf friends. If you're in a pinch, add some frosting on top and voila - cupcakes!

1/2 C brown rice flour
1/4 C sorghum flour
1/3 C unsweetened cocoa powder
1/3 C canola oil
1/2 C unsweetened applesauce
1/2 C honey (I use agave nectar instead)
1 tsp. vanilla
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. salt
1 C gf/cf chocolate chips (Guittard and Ghirardelli semi-sweet are my favorites and currently gf/cf)

Mix it all together and bake in a lined muffin tin at 350 degrees for 17-21 minutes. Don't expect these to last long...

Applesauce Muffins (from Eating for Autism by Elizabeth Strickland)

The muffins in Elizabeth Strickland's book are all outstanding. This book is an excellent resource if you're considering special diet/nutrition therapy for your child!

1/2 C brown rice flour
1/2 C sorghum flour (aka jowar flour)
1/3 C canola oil
1/2 C unsweetened applesauce
1/2 C honey (I use agave nectar instead)
1 tsp. apple cider vinegar
1/2 tsp. vanilla (I typically use a full tsp. instead cause my LOVES vanilla :)
2 eggs
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum (or guar gum)
1/2 tsp. cinnamon (I usually use a little extra)
1/2 tsp. salt

Mix it all together and bake in lined muffin tin for 15-18 minutes at 350.

This recipe is super versatile! You can add dried/fresh fruit and/or nuts. You can omit the cinnamon and add fresh or frozen blueberries or strawberries...or chocolate chips...whatever. Experiment and see what you like best!

Oatmeal Bars - from Living Without

If you spread a little buttercream frosting on these, they taste a LOT like cinnamon rolls!

2 C gluten free oats (not instant)
1 1/2 tsp baking powder
1/2 tsp salt
1 C non-dairy milk
1 egg
1/2 C unsweetened applesauce
1/4 C raw sugar
1 1/4tsp vanilla
2 tsp cinnamon
1/2 C raisins

Mix it all together and bake in a greased 8x8 pan for 25-25 minutes at 350. Once it's cool, spread some buttercream frosting on top and have a happy breakfast!

GF/CF Chocolate Cake

And, again, the secret is in the mayo! See below for a basic cake recipe for your chocolate lovers :)

3 eggs
1 1/2 cup sugar
1 1/4 cup mayonnaise (I use Hellman's)
1 1/2 C white rice flour
3/4 C tapioca flour (starch)
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp xanthan gum
3/4 C unsweetened cocoa powder
1/2 tsp salt
1 1/2 C hot water

Mix on high to get rid of any unsightly tapioca lumps. Preheat oven to 350. This recipe makes 2 dozen cupcakes. 2 layers, or 1 9x13 cake. Cook 15-18 minutes for cupcakes, longer for cake. Enjoy!

amy

Oatmeal Carrot Cookies

This recipe was adapted from one on Cooks.com. Thank you Jennifer Ingram for the idea!

3/4 cup Earth's Balance margarine - softened
1 1/4 C organic sugar
1 3/4 C g/f flour (brown rice, sorghum, or an all purpose blend will work)
2 C g/f oats (I get mine from Bob's Red Mill)
1 egg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. vanilla
1 C finely shredded carrots
1/2 C raisins

I throw it all in my Kitchenaid and mix until it's doughey (if you're going for technical, you're in the wrong place :). Plop spoonfuls onto a parchment lined cookie sheet and bake in an oven preheated to 375. Bake about 12-15 minutes, or until browned around the edges.