About 6 months ago one of our friends shared this amazing Slowcooker Refried Bean recipe with us. I loved it so much I wanted to figure out how to make it in the pressure cooker as well! So after many attempts, here it is...simple and quick. Love it!

I know what you're thinking, "Why go to all the trouble to cook from scratch?" Did you know the lining in most canned food items contains BPA? Avoid any that are lined in white! We cook our refried beans from scratch to avoid this and so get the freshest and cleanest ingredients available! 


Remember:  Healthier ingredients = A Healthier You!

Enjoy ;)

(Gluten Free, Dairy Free)
Adapted by jalene from a recipe by the Maxwells

Ingredients:

• 1 onion, chopped finely
• 2 cloves of garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 & 1/2 tsp sea salt 
• 2 cups dry pinto beans, rinsed
• 1/4 tsp cumin
• 4 cups water

Directions: 

1. Place all of the ingredients in the Pressure Cooker. Seal the lid and cook for 40 minutes on the high pressure setting. Allow the beans to "natural release". Simmer, uncovered, while mashing and stirring occasionally for 10 minutes or until desired consistency is reached. 

Serve warm. Store any leftovers in a covered airtight container in the fridge. 

• If the beans start to look dried out, just add a titch more water and stir to refresh them. 
• These can be frozen as well! Simply cool the beans and spoon them into a ziplock freezer bag.
  

Is it Spanish Rice or Mexican? Who knows. According to some, Spanish Rice does not have cumin but this recipe I altered tastes so yummy with just a hint. So, if you want Spanish Rice leave out the cumin, but if you're fine with Mexican add it in! Either way, it's just plain delicious to me. ;) 

Mexican Rice is a recipe that has eluded me for almost a year now. Almost every single time we have tacos, I've tried a different Mexican Rice recipe. But we NEVER have been satisfied! They were always okay tasting but nothing to write home (or on a blog) about. 

Until now my dear friends! 

It seriously was almost magical tasting this rice for the first time. It tasted like victory (with a little Mexican kick). I think you're going to LOVE it. My family sure did! 

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe off allrecipes.com

Ingredients: 

• 2 Tbsp butter (use olive oil to make Dairy Free)
• 1 onion, chopped
• 1 large garlic clove, minced
• 1 cup long white rice, uncooked
• 2 cups gluten free chicken broth
• 1 (10 oz) can diced tomatoes with green chilis (with juices)
• 2 tsp chili powder
• 1 tsp sea salt
• 1/8 tsp cumin

Directions: 

1. In a large skillet over medium heat melt your butter and add the onion, garlic, and rice. Saute until the onions are tender and the rice is turning brown. 
2. Add the chicken broth, diced tomatoes & green chilis, chili powder, salt, and cumin and stir. Bring to a bowl then cover and simmer on low for 30 minutes or the liquid is gone. 

Serve warm, goes great with my seasoned beef taco recipe or simply plain. Refrigerate leftovers in an airtight container for up to 3 days. Can also be frozen for later use. 

I'm not a fan of coleslaw but let me tell ya, this next recipe changes my mind. I'm super pleased with how it turned out! It's seriously so yummy! The great thing- all the veggies in this are RAW so you feel so healthy eating it!

...But it sure doesn't taste healthy!  ;) 

This is a perfect summer dish. Now all we need is a little bit of summer. Bring it on! 

(Gluten Free, Dairy Free)
Adapted by jalene from a recipe on allrecipes.com

Ingredients: 

• 2/3 cup mayo (I used Organic Veganaise)
• 3 Tbsp oil (I used grapeseed oil)
• 1/4 cup sugar or evaporated cane juice sugar or 1/8 cup honey
• 1 Tbsp white vinegar
• 1/4 tsp sea salt
• 1/2 tsp onion powder
• 16 oz of assorted veggies, shredded (I used 2 carrots, 2/3 of green cabbage, 1/3 of purple cabbage, 1 celery stick, and 1 stem of a broccoli brunch) OR you can buy pre-made 16 oz. coleslaw veggie mixes
• 1/2 tsp poppy seeds

Directions: 

1. In a small bowl combine your mayo, oil, sugar (or honey), vinegar, salt, and onion powder.  
2. Place your shredded veggies into a large bowl. Pour the liquid mixture over the top and stir well. Add the poppy seeds and stir until distributed. 

You can serve this immediately or refrigerate for at least an hour for the flavors to enhance & combine. (psst-Some juices may settle to the bottom after refrigerating- simply stir before serving.)

Rice is one of those dishes that can go with just about any meal (especially if you were to ask my husband, remember he's part Asian). Early in our marriage I made him a pot roast with carrots, mashed potatoes and gravy and the first question he asked me was "Where's the rice?" Growing up in Idaho I don't think we ever had rice unless it was with stir-fry. Our go-to side dish was always potatoes! 

Over the years I've kept the rice coming for my husband but secretly one of my favorite ways to eat rice is in RICE PILAF. 

What is Rice Pilaf you might ask? Simply, rice cooked in a seasoned broth. Now granted, you can get all sorts of fancy with the stuff and, depending on which part of the world you're in, rice pilaf can contain meat, veggies, and all sorts of spices. 

This next recipe is a SUPER EASY basic one. It's so easy that all you have to do is mix the ingredients together and bake it! Walla. Beginner rice pilaf for you. "Why haven't you posted this yet?" you may ask... Try taking pictures of rice. It's so boring looking and my skills are in cooking, not photography! So despite the picture, this rice is yummy. :) Enjoy!

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe off allrecipes.com

Ingredients: 

• 2 cups long grain white rice
• 2 Tbsp butter, melted (or to be Dairy Free use Earth Balance)
• 2 Tbsp olive oil
• 1/2 large onion, finely chopped
• 3 cups gluten free chicken stock
• 1 & 1/2 tsp sea salt 
• 1/4 tsp fresh ground black pepper

Directions: 

1. Preheat your oven to 350 degress F. 
2. Combine all of the ingredients together. Toss into a 9x13 inch casserole pan. Tightly cover with foil. Bake for 35 minutes. Remove from the oven but do not remove the foil. Allow the rice to rest for 10 more minutes. Remove foil and flush with fork. 

Store covered in the fridge. Extras can be frozen in a ziplock freezer bag and then thawed- I always add a titch more chicken stock to help moisten it back up. 

I have to share with you this next great recipe that came to us from the Physicians Committee for Responsible Medicine. This week they are featuring specially gluten-free meals! I love this recipe because it's one featured out of this great book:

This recipe contains a fantastic seed (that is often mistaken for a grain). Millet is a tiny bird-like looking seed that packs a powerful punch of nutrients. It's heart-healthy because it's high in magnesium (which aids in lowering high blood pressure and reducing the risk of heart attack.) It's definitely a great seed worthy of incorporating into your diet! 

(Gluten Free, Dairy Free)
Recipe by Physician Committee for Responsible Medicine

Makes 4 halves 
Ingredients: 

• 1 lb fresh spinach, chopped & steamed
• 1/8 cup or 2 Tbsp dry millet, rinsed
• 3/4 cup water, divided
• 2 medium russet potatoes
• 1 Tbsp cashews
• 1/8 tsp nutmeg
• 1/8 tsp black pepper
• 1/2 tsp sea salt
• 1 & 1/2 tsp sesame seeds, toasted (optional)

Directions:

1. Place millet in a small saucepan with 1/2 cup of water. Bring to a boil and then reduce to a simmer. Cover and cook until all water is absorbed (about 1 hour). Set aside. 
2. Bake, microwave  or steam the potatoes whole until tender. Carefully cut in half lengthwise. Scoop out the flesh, leaving a 1/4 inch thick shell. Set flesh and shells aside. 
3. Steam the fresh spinach. Set aside. 
4. Combine the cooked millet, cashews, nutmeg, black pepper, and salt in a blender with remaining 1/4 cup water. Blend on high speed until completely smooth (about 2 minutes). Stop the blender occasionally to scrape down the sides. 
5. Transfer the potato flesh into a skillet. Break it into bite-size chunks  Add the spinach and warm over medium heat, stirring often. When hot, stir in the millet mixture. Cook over medium-high heat for 2-3 minutes to heat through and thicken slightly. Scoop into the potato shells and sprinkle with sesame seeds (if using). 

Store in a covered container in the fridge for up to 2 days. Reheat using an oven or microwave. 

By the time I was 25 years old, I could count on 1 hand how many times I've tried Brussels Sprouts. Okay, actually 1 finger. As you can guess, that 1 time was dramatic enough that the details are edged in my memory forever! Ha ha. 

When I was little, my mom had told us (me, my brother, and sister) that we were trying something new for dinner, and... if we ate it,  we could have some special CANDY she got for us. Oh, how my little ears perked up with the sound of candy and bribery! As she started cooking this mystery food though, all I can remember is this horrific smell oozing from the kitchen! We had to eat whatever was making that smell??! Forget it! 

I remember having to stay at the table FOREVER (along with my siblings) until we finished every last bite of our brussels sprouts... Yikes. What a nightmare. I had never worked so hard for candy in all my life!

Luckily, I've found other ways to eat these little healthy veggies (rather than boiling them.) Ironically, this next recipe was created by my mom. Turns out she's found a better way to enjoy them as well. 

So my challenge to you...give brussels a chance! If I can overcome my traumatic experience and learn to LOVE them, you can give them a try! They're super healthy, high in vitamin c, have some protein, low on the glycemic index chart, and can actually help you FEEL full. 

(Gluten Free, Dairy Free, Sugar Free, Egg Free, Nut Free)
Created by alene (jalene's mom)

Yields: 2 cups
Ingredients: 

• 1/2 lb brussels sprouts
• 3 slices of nitrate-free bacon (we use Hormel)
• 1 Tbsp coconut oil 
• sea salt, to taste
• fresh ground pepper, to taste

Directions: 

1. Wash the brussels sprouts thoroughly and cut off the tough end. Using a large grader, shred all of the sprouts. (I use my food processor to speed things up.) Set aside. 
2. Cook the bacon according to package directions. When cooked, remove from pan and allow to cool on a paper towel. Discard all of the bacon grease EXCEPT for 1 Tbsp. Place the pan back on the stove over medium heat and add the 1 Tbsp of bacon grease and 1 Tbsp coconut oil. 
3. Add the shredded brussels sprouts to the pan and stir-fry for 5-7 minutes or until tender. Sprinkle with salt and pepper to taste while cooking. Remove from heat, crumble your bacon, and add to the pan. Stir well and serve warm. 

Store leftovers covered in the fridge. 

This recipe can be adapted to use during Dr. Nielsen's Candida Cleanse. Simply omit the bacon and add an extra tablespoon of coconut oil to cook the brussels in. 

I seriously have been trying to make a really good cornbread for almost a year now! (Granted, I wasn't trying everyday, but still, that's a long search!) Each time I made them it was with a different recipe. I have never been satisfied though! 

Until now! 

I'm just going to warn you... you just might think these are the best cornbread muffins you've ever tasted... cuz we sure did! I LOVE the fact they are made with SUPER HEALTHY ingredients too! No gluten, no starch flours, no dairy, no eggs even! But you wont even notice they're not there! You might call me a magician after today... who knows. ;)  

(Gluten Free, Dairy Free, EGG Free, Starch-Flour Free)
Created by jalene

Makes 8 muffins
Ingredients: 

• 1/3 cup almond milk or other alternative
• 1/2 Tbsp apple cider vinegar (we suggest using organic)
• 1/4 cup cornmeal
• 1/4 cup corn flour
• 1/4 cup + 2 Tbsp brown rice flour
• 1/2 tsp sea salt
• 1/8 tsp xanthan gum or guar gum
• 1 tsp baking powder
• 3 Tbsp honey
• 3 Tbsp unsweetened applesauce (we suggest using organic)
• 1/4 cup coconut oil
• 1/2 tsp gluten free vanilla extract

Directions: 

1. Pour the apple cider vinegar into the milk and set aside. (Do not mix.) 
2. Preheat your oven to 325 degrees F and slightly oil the bottom of 8 muffin tins. 
3. Combine all of the dry ingredients to your mixing bowl: cornmeal, corn flour, brown rice flour, salt, xanthan, and baking powder.
4. Add the honey,  applesauce, and coconut oil. Mix until combined then pour in the milk & apple cider mixture slowly. After just combined, quickly spoon 1/4 cup into each prepared muffin tin. (No need to smooth the tops, it will smooth out itself.) Bake for about 15 minutes or until the top slightly springs back when touched. Allow to cool in pan for 10 minutes. Transfer to a cooling rack or serve right away. Keep leftovers in an airtight container. Stays fresh for about 2 days. Can be frozen and then reheated. 

This next recipe comes to us from the Maxwell Family. It's a delicious recipe for Refried Beans! I LOVE this because we have been converting our home over to anti-canned-foods. WHY you ask? That sounds like a lot of unnecessary work but, there's a VERY good reason for it. Did you know they line food grade cans with BPA? BPA stands for Bisphenol A (a chemical invented by a Russian Scientist.) That's the ingredient you see flashing proud on a lot of baby products: "BPA free!" 

Technically, the FDA has banned using BPA in all baby bottles due to it's possible health effects of the brain, behavior and prostate gland of fetuses, infants and children. YIKES! And it lines the inside of our food cans? Yep. 

Now, I know a lot of you love your cans. They're so convenient, they store well, you may even have those special racks that rotate your food cans for you! We sure do. But the risk of BPA is not worth filling those cool rotating racks. So instead, we FREEZE. We make extra large batches and freeze them in Ziploc Brand freezer bags (of which ARE BPA-FREE.) Basically, our food storage is in our freezer. See my special links at the bottom for our suggestions on converting your home to anti-canned foods. It's a lot easy than you think, the food tastes better, and it's so much better for you!

Thanks again Suzanne for this next great recipe! She says, "These beans are great for any Mexican dish or just an after school snack.  My kids ask for them in their school lunch with a little cheese on top."

(Gluten Free, Dairy Free) 
Adapted by The Maxwell Family from 100 Days of Real Food

Ingredients:

• 1 chopped onion
• 2 cups dry pinto beans (rinsed)
• 2 cloves minced garlic
• 1 & 1/2 tsp. sea salt
• fresh jalapeno, seeded and chopped
• 1/4 tsp. cumin
• 6 cups water

Directions: 

1. Combine all ingredients in slow cooker (crockpot). 
2. Cook on high for about 8 hours or overnight
3. When the water is absorbed and the beans are soft, mash beans and onions with a potato masher. Yum!
4. If you want a thicker refried bean, drain some of the liquid before mashing.  

Qu-what? It's actually pronounced "keen-wa." Seems to me that they should just change the spelling so we can all pronounce it correctly, right? Anyways, if you have not ever heard of this grain or tried it, it's about time you did! It's seriously one of the healthiest super foods you could eat! And, it's naturally Gluten Free! We use this a lot in recipes or in place of white rice. It actually can be cooked in a rice cooker just like white rice! So, there's officially no excuse why you shouldn't try this great super food! :)

We just taught our Gluten Free 101 class last night in Lehi, Utah and I mentioned Quinoa a bit. (I add it to my Rice Milk to naturally fortify it.) 

If there's one thing that you walk away from this post knowing, it's that you need to WASH and WASH and WASH this stuff! Quinoa naturally has a bitter acid coating and if you don't take time to rinse or soak it before cooking, you're left with a pretty undesirable taste! 

(free of all allergens including gluten)
Posted by jalene

Ingredients: 

• 1 cup organic quinoa
• 1 & 1/2 cups water

2. Place the quinoa and water into your rice cooker, cover, and press the start button! (Quinoa cooks the exact same as white rice does.) It's just that easy.  After cooked, fluff with a fork. 





Don't have a Rice Cooker? You can prepare Quinoa on the STOVE TOP as well! Simply bring 1 cup of water and 1/2 cup of rinsed Quinoa to a boil. Reduce the heat to medium low, cover, and simmer until the water has been asorbed. (About 15-20 minutes.)

Quinoa can be served in place of white rice or as a substitute for any recipe calling for "Couscous" (which is a wheat item you should stay away from). 

If you are grinding your own Quinoa, be sure to buy one that is PRE-WASHED! I purchase mine at Costco. It is triple washed and Organic! 

If there's one item on Thanksgiving that I absolutely can not go without...it's STUFFING! (Well, and pumpkin pie but that's a different post now isn't it.) When you stop to think about it, stuffing is such a funny dish- dried out bread that is made wet again and mixed with seasonings. But it sure does make a great side dish to Turkey! Stuffing (or Dressing as it is sometimes called) has different variations all over the world! This next recipe is closer to a Stove Top Brand version but a lot healthier. (PS Kraft sells over 60 million boxes of Stove Top every Thanksgiving! It's about time they come out with a gluten free version don't you think!?!)

So, I've been playing around with this recipe for the past month (which means my family has been stuffed with stuffing lately). I think you're going to LOVE this one! It's really simple and can be split up into 2 days if you want to do some prepping BEFORE Thanksgiving. Then on the day of, it only takes 20-25 minutes of baking. 

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

Makes 8-10 side servings
Stuffing Ingredients: 

• 6 cups gluten free dried bread crumbs (see directions below on how to make yourself!)
• 2 cups onions, finely diced
• 2 cups celery, finely diced
• 2 shallots (optional)
• 1 tsp dried ground sage
• 2 tsp dried thyme
• 1 tsp dried parsley
  
• 1/4 tsp dried rosemary, crushed
• 1/8 tsp marjoram
• 1 & 1/4 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 1 & 1/2 cups gluten free chicken broth (or turkey drippings)
• 6 Tbsp butter (or to make dairy free use 6 Tbsp Earth Balance or Olive Oil)
• extra olive oil for saute

Dried Breadcrumb Ingredients: 

• 9-10 cups gluten free bread, cut about 1 cm squared (I used my soft dinner rolls that are a couple days old)
  

Dried Breadcrumb Directions: (Can be done a day or two BEFORE Thanksgiving which is recommended so you don't occupy your oven when you need it for the turkey!)

1. Preheat the oven to 300 degrees F. 
2. Place the cubed gluten free bread on a cookie sheet. 
3. Bake, stirring every 15 minutes until lightly brown and croutons are crispy. (Takes about 30-45 minutes.)
   
4. Cool completely and then store in an airtight bag or container. Should yield about 6 cups.