Hawaiian Haystacks. Not Hawaiian. No hay involved but this meal can stack up the veggies and nutrients for you!  It makes such a beautiful dish with all the bright colors. There's no real recipe- it's like choose your own adventure here folks but I'll provide a guideline for you. When I was young we had a version of this. It was usually white rice, chicken, gravy, pineapple and coconut flakes. My husband's family loves to go big or go home. Either way you do it, the key is having a yummy gravy. We love the one by Delicious Gravy (see below). Enjoy! 

(Gluten Free, Dairy Free)
Created by the Nielsens

Ingredients you could include: 

• Grilled Chicken (We use my Zesty Italian Chicken recipe) 
• gluten free gravy (see below)
• cooked white or brown rice
• romaine lettuce
• almond slices
• grated carrot
• sliced tomatoes
• black olives
• cucumbers 
• celery 
• bell peppers
• coconut flakes (unsweetened)

Directions: 

1. Start with your rice as a base, add your ingredients and top with gravy. OR create your own adventure. ;)

When I visited Paris a few years ago (while I was still eating gluten) one of my favorite memories was getting a crepe right across the street from the Eiffel Tower. (You would think my favorite memory was seeing the actual Eiffel Tower, but when you get right close up to it it's a big metal thing painted an ugly brown color. Ha ha. Not what I was expecting...)

Anyways, there was this little crepe stand big enough to have a stove and a man in it and that's about it. I remember LOVING how fast and effortlessly the crepe maker could pour and spread out this giant crepe almost a foot and a half wide! He had so many different choices of fillings to choose from and I remember looking over one of them and thinking... "Hmm.. ham and cheese on a crepe? That's a weird combination." I mean ham and cheese totally go together like peanut butter and jelly but to me crepes were desserts! Sweet treats filled with even more of a sweet treat! Why would I put ham and cheese in it? Weird. But intrigued, I decided to try it and you know what...it was AMAZING!  

Now, at home years later (and gluten-free n loving it), we still enjoy this "treat!" Of course my crepes aren't as HUGE but they are gluten and dairy free! 

These crepes are great because you can either have it for breakfast or just as a snack. Add some veggies and it's a meal! Enjoy! You're going to heart this one. 

(Gluten Free, Can be Dairy Free)
Created by jalene

Ingredients: 

• 1 recipe of my Gluten Free Crepes (But instead of 1 Tbsp 100% pure Maple Syrup- change to only 1/2 Tbsp and increase sea salt to 2 pinches instead of 1)
• Hormel Nitrate Free Ham
• Mozzarella (or to make DF use Vegan Mozzarella)
  

My crepes are FREEZABLE so if you have any extra crepes simply stick them in between wax paper and place into a freezer safe baggie. Then you can make this recipe FAST the next time! 

I wouldn't call this Nutella though it is very good variation! It's so yummy, it tastes like an almond joy. It is definitely healthier for you too than Nutella with it's natural sugars and lack of allergens, such as dairy. I was so pleased with how it turned out. I've been spreading it on gf pancakes, gf crepes, gf toast, and pretty much anything else I can think of. Chocolate goes with everything right? 

Don't worry, if you're allergic to Hazelnuts you can substitute almonds instead! 

(Gluten Free, Dairy Free) 
Adapted by jalene from a recipe by Lookbook Cookbook

Ingredients: 

• 1 & 1/4 cup raw hazelnuts (see note)
• 1/4 cup Coconut Oil
• 2 Tbsp Coconut Milk
• 6 Tbsp Unsweetened Cocoa Powder (I used organic)
• 1/4 cup 100% Pure Maple Syrup
• 2 Tbsp honey (I used raw)

Directions: 

1. In a high speed blender or food processor, grind the nuts until they begin to get creamy. (The creamier you can get your nuts, the creamier your overall product will be.) Add your oil and milk and continue to blend. 
2. Then add in your cocoa, maple syrup and honey and mix until combined, scraping when needed. 

Store in an airtight container in the fridge. Makes 1 & 1/2 cups 

I LOVE homemade spaghetti sauce but sometimes I don't have the TIME to hover over the stove and boil the tomatoes down. This sauce is SO easy to make. You prep it and then bake it and the oven takes care of the rest. It's versatile as well. You can blend it to create a nice sauce or leave it chunky and serve over some great gluten free pasta. Either way, it's a hit. 

(Gluten Free, Dairy Free, Vegan) 
Adapted by jalene & her husband Dr. Nielsen from a recipe out of the May 2003 Canadian Living Magazine

Ingredients: 

• 4 cups cherry tomatoes
• 16 garlic cloves (that's not a typo! see note)
• 1/3 cup extra virgin olive oil
• 1 Tbsp dried parsley
• 1 tsp dried basil
• 1/2 tsp sea salt
• 1/8 tsp crushed red pepper flakes
• 1/4 tsp ground pepper

Directions: 

1. Preheat the oven to 400 degrees F. 
2. Cut the cherry tomatoes in half. (Cut the large ones into 3rds.) Set aside in a large bowl. 
3. Cut the garlic in half, cut the large cloves into 3rds as well. Add to the tomatoes. 
4. Add the oil, parsley, basil, salt, red pepper and toss well. Pour into a 9x13 baking pan and bake for 35-40 minutes or until your tomatoes are shriveled and the garlic is tender. 

While your sauce is baking, don't forget to cook your gluten-free noodles! We LOVE the brand Tinkayada. They have a great taste and texture and they're made simply from brown rice, rice bran, and water. 

Maybe it's because I used to live in Idaho but I love a good potato. Now, cut it into a stick and fry it up...that's even better! Yes, I'm talking about the french fry. (Nothing french about it though- they're actually called "french" because of the style of the cut.) 

I know some french fries aren't the healthiest of items, especially when you eat them at specific restaurants. Take McDonalds for instance...they have graciously listed the ingredients of their french fries (which you would think should look something like this: Potatoes. BUT instead looks something like this: 

"French Fries: Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to
preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.
CONTAINS: WHEAT AND MILK. *(Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients)"

YIKES! I know I have shared this before but it still kills me. Why do they need all those extra things? Now on the opposite end take In N Out - which when you walk in their doors, your french fries are still in the form potatoes! 

Alright, enough about restaurant french fries. Let's make some at home! 

French fries are a lot easier than they look. And you really don't need a special french fry making tool or anything. It could help but it's not necessary. In fact, when I made my fries I used a regular ol' knife. :) There's 2 different options on HOW to cook them below. One way allows you to make them simultaneously with my hamburger buns. They can cook side by side in the oven. Then once you decide how you want to cook them there's HOW you want to season them. 

Choose your own adventure folks and enjoy! 

(Gluten Free, Dairy Free)- they're just potatoes and oil basically;)
Created by jalene

Ingredients: 

• Organic Potatoes (peel or leave peel on, you decide) *See note
• Oil (I used Extra Virgin Olive Oil but if cooking at 420 use Grapeseed Oil)
• sea salt 
• (optional) 1/2 Tbsp lemon juice - helps keep the starch on the potatoes from browning)

Directions: 

1. Preheat your oven to 375 (if cooking your hamburger buns too or preheat to 500 otherwise. Line a cookie sheet with parchment paper. 
2. Scrub your potato skins. Peel if desired. Cut into "french" wedges. 
3. Fill a large bowl full of cold water. (Add your lemon juice if using). Swish your fries around and then drain. Lay your fries out on a clean dry towel and dry. 
4. In another bowl combine your fries with oil (enough to lightly coat them) and season with sea salt, if desired. 
5. Spread your fries out on the prepared pan so they are not touching. Place into the oven and cook 15-20 minutes on 375 or 10-15 minutes on 420. Stir the fries part-way through cooking. 

You know your fries are done when the outsides are beginning to turn golden brown and the inside is soft like a regular french fry. 

Oops. Forgot to pick this one... got a little too big!

Good thing I'm getting creative on how to use my zucchinis! I even created a new recipe category to the right so you could have easy access to them! 

If you know me - you know I love a good pancake - and if you know my pancakes - you know I love to create all sorts of combinations! You might think it strange to put zucchini in your pancakes but this combination works AND it tastes great! Enjoy!

(Gluten Free, Dairy Free, Can be Sugar Free)
Created by jalene

Ingredients: 

• 1 & 1/2 cup gluten free oats
• 3/4 tsp cinnamon (optional)
• 1/4 tsp nutmeg
• 1/8 tsp sea salt
• 2 tsp baking powder
• 1 Tbsp sugar or evaporated cane juice sugar (OR to make this sugar free use 1/2 Tbsp Xylitol)
• 1 cup grated zucchini (finely packed)
• 1/4 cup water
• 1 egg
• 2 Tbsp oil

Directions: 

1. Preheat a pan over medium heat.
2. In a high speed blender, grind your oats into flour. Add the rest of the dry ingredients to the blender: cinnamon (if using), nutmeg, salt, baking powder, and sugar. Pulse to combine. 
3. Add the wet ingredients to the blender: zucchini, water, egg, and the oil. Blend until just combined. Scrape sides if necessary. 
4. Pour the batter onto the preheated pan. (I made my pancakes about 3-4 inches large.) Brown on each side. 

I don't know why but getting a new recipe for me is like opening a Christmas present. I love throwing all the ingredients in, creating, and tasting! It's seriously so fun for me. 

So, when I saw this recipe at my local health food store it definitely caught my eye! I've been wanting to make some carrot cake lately so it was perfect! Not only is this recipe RAW but it's GRAIN FREE, DAIRY FREE, GLUTEN FREE, and EGG FREE. It was created by a man named Russell James who actually has an entire website of raw foods! 

Now, if you're anything like how I USED TO BE, as soon as I would see all these ____-free recipes I'd start thinking, "Oh, I'm not concerned about that" and then I would disregard the recipe. BUT, this recipe is seriously yummy AND it's SO healthy. Try it out and let me know what you think! 

(Gluten Free, Dairy Free, Egg Free, Contains Nuts)
Adapted by jalene from a recipe by Russell James

Cake Ingredients: 

• 2 cups raw pecans 
• 1 cup soft dates
• 1/2 cup orange juice
• 1/4 cup raisins 
  
• 3 cups finely grated carrot
• 1 tsp nutmeg
• 1 & 1/2 tsp pumpkin pie spice
• 1/2 tsp sea salt
• 1/4 tsp orange extract or 1/2 tsp orange zest
• 1/2 cup desiccated coconut

Cake Directions: 

1. In a food processor grind the pecans. Pour into a bowl and set aside. 
2. Next blend together the dates, raisins, and orange juice to make a paste. Add the rest of the ingredients: pecans, carrot, nutmeg, pumpkin pie spice, salt, orange extract, and coconut. Combine well. (You can either stir them together by hand or use your food processor.  I used a food processor because I'm not a fan of big chunks.)
3. Press into an 8x8 pan or 8 inch round cake pan. Place the cake into the fridge to set. Meanwhile, make your icing. 

You all may be familiar with the omelet. Perhaps you had one for breakfast just the other day. I decided to post this after someone asked me about the kinds of breakfast foods we feed Audrey (and ourselves). They told me their child HATES scrambled eggs. Sometimes a simple fix of a "hate" is a change of texture. Audrey hated scrambled eggs too when she was younger. She would spit them out before I could even say "Now, don't spit..." 

So, I changed it up. 

At our house we also like to "naturally fortify" our food. We do this by adding other nutritious food to it. For example, we naturally fortify our rice milk by adding a little quinoa in it. Or, we may add finely grated carrots into our spaghetti sauce. Or, we may put spinach in our pancakes. Crazy I know but it works! 

Whatever it may be, we're always looking for ways to sneak more nutrients in. So introducing the Nielsen family's Naturally Fortified Omelet! 

(gluten free, dairy free, contains eggs)
Created by jalene

Ingredients: 

• 1 egg
• 2 tsp water
• 1/2 Tbsp finely diced or grated zucchini
• 1/2 Tbsp finely diced spinach
• 1/2 Tbsp finely grated carrot
• sea salt and fresh ground pepper, to taste

Directions: 

1. Preheat a small round pan over medium heat. 
2. Break the egg into a small bowl. Add the water and slightly combine. (Over beating your egg can make it tough.)
3. Pour your egg into the hot pan. Add the zucchini, spinach, and carrot by sprinkling them on top of the cooking egg. When the underside is almost light brown, flip the egg and slightly cook on the sprinkled side. Flavor with salt and pepper. 

Serve warm. (For a toddler or small kids I usually cut the egg into strips and serve it face down.) 

It's about time for another free give-a-way don't you think?! This next product is one that we use VERY often in our Gluten Free recipes. 

It's Apple Cider Vinegar!

What's special about this vinegar than any other is it's:

• Certified Organic
• Raw
• Unpasteurized 

It is made by a company called Premier Research Labs. 
(The official name is Premier Vintage Vinegar and it comes in an 8 oz glass jar.)

You can order this and a variety of other products off our website by visiting our page: PRODUCTS WE SELL.

BUT we're giving away 1 bottle for free to a lucky Liker! 
Here's the rules: 

• Either "Like Us" on Facebook for the first time (simply click the link to the right and fill in your info) OR
• If you already have "Liked Us" or don't have Facebook, you can comment on ONLY 2 of our recipes between today (9/11//12 through midnight on 9/24/12)

It's just that simple! 
You will be sent a email confirmation that we got you down so no need to notify me otherwise. 
The winner will be announced on 9/25/12. 
Good luck! 

This next recipe is naturally flour-less, butter-less, and yummy! They're soft but have a crispy edge and they're not overpoweringly sweet. They're easy to whip together too. I made these for my extended family and they were gone before you knew it! 

(Gluten Free, Dairy Free, Grain Free-see note, Corn Free)

Adapted by jalene 
Makes almost 2 dozen
Ingredients: 

• 1 cup peanut butter
  
• 3/4 cup sugar or organic evaporated cane sugar + more for rolling
• 1 egg
• 1 tsp baking powder (see note)
• 1 tsp gluten free vanilla

Directions: 

1. Preheat oven to 350 F. 
2. Beat together the sugar and peanut butter. Add the egg, baking powder or sub, and vanilla.  Mix well. 
3. Use a cookie scoop or make 1 inch balls. Roll in extra sugar. Place on un-greased cookie sheet. Bake for about 7-10 minutes. They will spread as they bake. After baked, leave on pan (if you can wait that long!) for 2-3 minutes. They will hold together better. 

Make as above except at the very end stir in 1/3 cup chocolate chips and omit rolling them in sugar. 

(We use gluten & dairy free chocolate chips so Audrey can eat them too!)

Bake for about 10 minutes. Be sure not to over bake or the cookies will be really dry and crumbly.