Crustless Pumpkin Tart with Mixed Berry Coulis (gluten-free)

Tart:

1 cup brown rice flour

15 oz cooked pumpkin puree

6 oz cream cheese, room temperature

1 cup plain Greek yogurt

4 large eggs, room temperature

1/2 cup sucanat or sweetener of your choice

1 teaspoon xanthan gum

1 teaspoon baking powder

2 teaspoons pumpkin spice

1 teaspoon ground cloves

2 teaspoons vanilla

Preheat oven to 350 F

Combine all the dry ingredients. Set aside. Cream sugar and cream cheese until creamy and smooth. Add eggs one at a time, beating well in between followed by Greek yogurt and vanilla. Add dry ingredients, continue mixing to combine.

Pour into a 12" by 12" tart pan. Place in the middle of a large roasting pan with at least 2" around the sides of the tart pan. Fill the roasting pan with hot water to cover the bottom half of the tart pan. 

Bake for 1 1/2 hours or until custard is set. Remove the tart carefully out of the water bath to cool completely.  

Refrigerate for at 24 hours for best results before serving.

Mixed Berry Coulis:

2 cups frozen mixed berries (blueberries, raspberries, black berries)

1/2 cup sucanat or sweetener of your choice

1 meyer lemon, juice

Combine all the ingredients and simmer on medium heat until it thickens (about 30 minutes). Set aside to cool completely.

Mini Zucchini Potato Quiche (gluten-free + vegetarian)

Yield: 6

Crust:

1 cup brown rice flour

1 cup sweet white sorghum

1 teaspoon GF baking powder

1 teaspoon xanthan gum

1 teaspoon salt

6 tablespoons cold butter, cut into chunks

6 tablespoons cold water

Preheat oven to 350 F

Combine flour, salt, xanthan gum, and baking powder. Cut butter into the flour mixture until crumbly. Add water into the flour mixture. Divide dough into 6 equal portions and press into 6 mini tart pans to make a crust.  Keep refrigerated.

Filling:

3 large room temperature eggs

1/2 cup milk

1/2 cup plain Greek yogurt

1 cup freshly grated parmesan cheese

1 cup cooked potatoes with skin on

1 cup cooked zucchini

1 cup sliced red onions

Sea salt and black pepper

Divide vegetable equally into the tart pans. Sprinkle with half of the freshly grated parmesan cheese. Season with sea salt and black pepper. Combine eggs and yogurt. Pour over the top (about 3/4 full). Sprinkle the rest of the cheese over the top and bake for 20 to 30 minutes or until set.

Multi-Grain Veggie Patties (vegan + gluten-free)

Yield: 12

Patties:
1 large carrot, crated
1 large zucchini, grated
1 cup hemp seed powder
1 cup flax seed powder
1/2 cup chia seeds
2 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon chili powder
1/2 tablespoon sea salt 
1 tablespoon black pepper
Olive oil

Preheat oven to 350 F

Combine all the ingredients.

Scoop mixture with an ice cream scoop. Place onto a lined baking sheet. Drizzle olive oil over the top. Season with sea salt and black pepper.

Bake for 20 to 30 turning over halfway until crispy and cooked.

Sauce:
1/4 cup roasted red peppers
1 teaspoon creamy horseradish
1/4 cup plain greek yogurt
2 teaspoons honey
Sea salt and black pepper

Blend until smooth.  Season with sea salt and black pepper. Keep refrigerated.

Berry Greek Yogurt Smoothie

1 cup plain Greek yogurt

1/2 cup fresh raspberries

1/2 cup fresh strawberries1/2 cup fresh honeydue

1 cup ice

1 cup fresh peaches

1 scoop vanilla protein powder (Bluebonnet Whey Isolate French Vanilla) 

Blend all the ingredients until smooth.  Enjoy!

Crispy Baked Green Bananas With Wasabi Ginger Sauce

5 large green bananas
1/2 cup full cream Greek yogurt
1 large lime, juiced
1 large garlic clove, crushed
Handful fresh parsley, chopped
2 teaspoons wasabi paste
2 teaspoons honey
1 teaspoon ginger paste
Extra virgin olive oil
Sea salt and black pepper

Pre heat oven to 400 F

Peel bananas and soak them in a bowl of cold water for 30 minutes before slicing into thick slices (refer to picture). Remove and dry with paper towels. Drizzle extra virgin olive oil generously over the bananas. Add lime juice, garlic, and parsley. Season with sea salt and black pepper. Toss to combine.

Line a baking sheet with parchment paper.  Arrange bananas in a single layer and bake for 1 hour, turning them over occasionally during cooking.

Serve hot or warm with dipping sauce on the side.

Dipping Sauce:
Combine yogurt, ginger, honey, and wasabi paste. Whisk to combine. Serve chilled

Lemon Yogurt Muffins (Gluten-Free)

1 cup brown rice flour

1/2 cup sorghum flour

1/2 teaspoon salt

1 teaspoon zanthan gum

1 cup plain Greek yogurt

1 1/3 cups stevia (natural sweetener)

3 eggs, room temperature

1 large lemon, zest

2 large lemon, juiced

1 teaspoon pure vanilla extract

1/2 cup pure vegetable oil

Preheat oven to 350 F

Whisk all the dry ingredients to fully combine (including lemon zest). Set aside. Beat all the wet ingredients to combine and fold into the dry.

Scoop into a lined 12 cup muffin pan and bake for 30 minutes or until a stick inserted into the middle comes out clean. Leave to cool completely in the pan.

Glaze:

2 tablespoons freshly squeezed lemon juice
1 cup powdered/icing sugar sugar
Combine and brush a generously amount on top of each muffin.

Orange Strawberry Protein Smoothie

1 cup coconut milk

1/4 cup plain greek yogurt
1 cup fresh pineapple

1 cup ice

1/4 fresh strawberries

1 large orange, peeled

1 teaspoon fresh ginger

3 tablespoons maple syrup

1 scoop vanilla protein powder (Bluebonnet Whey Isolate French Vanilla) 

Blend all the ingredients until smooth.  Enjoy!

Pineapple Watermelon Coconut Smoothie

2 cups fresh pineapple

2 cups seedless watermelon

1 cup plain Greek yogurt

1 cup coconut milk

2 tablespoons maple syrup, raw honey, or sugar

1 cup ice

Blend all the ingredients until smooth. Serve icy cold in tall glasses garnished with fresh fruit.

Curried Apple Chicken Salad

1 whole roasted chicken

1 1/2 cups plain Greek yogurt

2 large green apples

3 celery sticks with leaves, chopped

1 cup raisins (optional)

1 cup slivered almonds (optional)

2 shallots, chopped

1 garlic clove, crushed

Handful fresh Italian parsley, chopped

2 tablespoons curry powder

Sea salt and black pepper

Get a sieve, and a bowl that fits nicely under the sieve with a decent amount of space under the bottom of the sieve, and a cheesecloth or a clean tea towel placed in the sieve, pour the yogurt in, and keep refrigerated overnight or up to two hours if you are short on time to drain off all the liquid in the yogurt, giving you a very thick consistency for the dressing.

Remove apple core and chop into bite size pieces. Remove skin and bones off chicken and chop into bite size pieces. Combine all the ingredients in a large salad bowl (except curry, garlic and yogurt). Toss to combine and season with sea salt and black pepper.

Combine yogurt, garlic and curry powder (add another tablespoon of curry if you prefer a stronger curry flavor). Season with sea salt and black pepper and add to the salad for a final toss. Keep refrigerated until serve.   

Tartar Sauce

1 cup Greek yogurt

1/2 cup dill relish

2 tablespoons fresh lemon juice

2 tablespoons fresh dill, chopped finely

2 tablespoons onion, chopped finely

2 tablespoons fresh parsley, chopped finely

Sea salt and black pepper

Combine all the ingredients. Season with sea salt and black pepper to taste. Refrigerate for 1 hour before serving.

Vanilla Bean Greek Yogurt Mousse

2 cups (1 pint) fresh cream

2 cups vanilla flavored greek yogurt

1 teaspoon vanilla bean

1 tablespoon powdered sugar

Whisk all the ingredients until soft peaks form. Keep refrigerated until it's time to serve over fresh fruit or toppings of your choice.

Vanilla Bean Yogurt Apple Cake

4 cups cake flour

2 1/2 teaspoons baking powder

250g unsalted butter, room temperature

4 eggs, room temperature

1 1/2 cups powdered/icing sugar

1 cup full cream Greek yogurt

4 Granny Smith apples or apples of your choice (skin remove, cored, and chop into bite size)

2 teaspoons vanilla bean paste (if not available use a good quality vanilla)

1 tablespoon cinnamon (garnish)

2 tablespoons sugar (garnish)

Preheat oven to 350 F.

Sift flour and baking powder into a large bowl. Cream butter and powdered sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean followed with half the flour, fold in yogurt followed by the rest of the flour and apples. Spoon batter into prepared round 12" diameter cake tin.

Combine 2 tablespoons of sugar with 1 tablespoon of cinnamon and sprinkle all over the cake.

Bake for 1 - 1 1/2 hours or until a skewer comes out clean when inserted into center. Remove from the oven. Leave cake in the pan to cool completely before turning out.

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.