Taco Seasoning

If you don't want tacos full of gluten, soy, MSG, etc... make this seasoning. It's easy. It tastes better. And you can keep it in the freezer for up to a year.

 

1/4 c brown rice flour
3 tbsp chili powder
3 tbsp dried minced onion
1 tbsp garlic powder
2 1/2 tsp salt
2 tsp dried oregano
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp ground coriander

Mix. (I told you it was easy.)

For tacos, brown a pound of hamburger. 

Add 3/4-cup of water and 2 tbsp taco seasoning. 

Stir and cook for two minutes. 

This mix should make about six batches of tacos (a batch being one pound of ground beef).

Taco Casserole

This recipe serves four, but it's so easy you'll want to multiply and have some people over.

1 lb ground beef
2 c Tostito's all-natural mild salsa
2 c coarsely broken tortilla chips
1 c sour cream
4 green onions, sliced
1 1/2 c shredded cheddar cheese OR cheese sauce
more tortilla chips
finely shredded lettuce

Brown hamburger in a ten-inch skillet; drain grease. 

Stir in salsa and heat to boiling, stirring occasionally. 

Place broken chips in a two-quart casserole. 

Top with beef mixture. 

Spread with sour cream. 

Sprinkle or pour cheese on top. 

Bake uncovered at 350 for 20-30 minutes, or until hot and bubbly. 

Sprinkle on the green onions after baking. 

Serve with lettuce and chips.

Sunbutter Teff Breakfast Bars

I can't remember what inspired this recipe, but I may have merged a few different ideas to come up with it. Anyway, the idea of "bars" for "breakfast" is not a new one for me. These are just a wee bit healthier than what I used to eat for breakfast. ;)

1 c palm sugar
1 c teff flour
1 1/3 c sunbutter
1 c agave nectar
1/2 c melted coconut oil
1/2 c canola oil
4 tsp vanilla extract
6 c oats
4 tsp sesame seeds
2/3 c flaxseed meal
1 c pepitas
1/2 c chia seeds

In a large bowl, mix everything together in the order listed. (You could use a stand mixer with a dough hook or paddle.) Line a rimmed baking sheet with parchment paper and spread the mixture in to the pan. Bake at 350 for 20-25 minutes. Let cool, then cut with a pizza cutter.

Stuffed Squash

Try making this in the fall! It is so, so good. My friend Sarah lent (lended?) me The New Whole Grains Cookbook and when I saw this fun recipe I knew I had to try it.

First, you bake acorn squashes.

Then, you saute celery, onion, and fresh sage. 

Add in parsley, marjoram, pepper, nutmeg, and salt.

Scoop the cooled squash into a large bowl and mash it up. 

Dump in some grinded pecans, cooked wild rice, and your sauteed mixture. 

Can you smell it? 

Stuff the mixture into the squash shells and top with pecans. 

Bake 'em, then get to the fun part... 

Each person gets to enjoy their very own stuffed squash!

Strawberry Coconut Milkshake

This is an adaptation of Amy Green's strawberry coconut milkshake.

Who says a milkshake can't be green?

Use more or less of any ingredient here to find the combo you like...

10 frozen strawberries
1 c unsweetened coconut milk
2 tbsp agave nectar
1 tbsp chia seeds
1 c spinach

Place everything in a blender and blend until smooth. Serves one.