Pizza Recipes and Sauce Recipes

 I've been busy cooking pizza recipes, sauce recipes and more!

I recently moved into a new home and I have been trying to adjust to my new oven and stove top while still creating delicious new recipes.

Well the stove and oven are new to me, I believe they might just be original with the house that was built sometime in the 60's.

The stove has buttons ranging from Hi, 2, 3, low, WM and off. To my surprise the 2 is actually a higher heat than 3.

I was really hoping to end up with a gas range in my new home but I am adjusting to this electric with buttons and oven that stays warm for quite a while, even after shutting it off.

For being so old these appliances still work great for the most part and I haven't burnt anything while adjusting.

In fact I have been quite delighted with my new creations, and I hope you will be as well.

Please stop by Food Allergies Recipe Box to see what's new and discover dairy free recipes (cheese sauce), a pizza crust and home made marinara sauce.

Happy Cooking!

Roasted Chicken Recipe with Potatoes and Vegetables

This was an experiment for me as I usually boil the whole chicken on the stove top or use and oven bag. I thought I would give roasting a try to enjoy the crispy skin. I read a little about how to brine a chicken and was excited to try this however didn't have sufficient time to do so. 


Due to lack of time and my rumbling tummy I decided to place the cleaned (Rinse entire bird, clean cavity) chicken in a pot of cold water and I added in approx 1 cup of water that I had boiled with 3 tbls sea salt. I let the chicken soak in this for approx 30 min and I started to prepare the potato-vegetable mixture.


Pre-heat oven to 350


Potatoes and Vegetables
3 Carrots 
1 Parsnip
1 Rutabaga
1 cup Broccoli Florets
1 cup Cauliflower Florets
1 large sweet potato
2 small red potatoes
1/2 package of fingerling potatoes of your choice (I cut these in half or quarter)
Olive oil (1 to 3 tbls)


Chop and cube the vegetables and potatoes. Place into lightly greased pan (I used olive oil for this). Drizzle 1 to 2 tbls oil over the mixture and sprinkle with the following spices; Rosemary, Thyme, Celery Salt, Oregano, Minced Onion, Allspice, Pepper. Toss mixture to coat evenly and set aside.


Chicken
Whole Chicken
Olive Oil
32 fl oz. Chicken Stock (I prefer Kitchen Basics Unsalted Chicken Stock - Very few ingredients and as of now does not contain garlic)
1 tbls Orange Juice
1 tbls Brown Sugar
1 tbls. Maple Syrup
herbs de Provence
All Spice
1/2 white or yellow onion
2 cuties (oranges)
Fresh Mint, Cilantro, Bay Leaf


Remove chicken from salt water mix and rinse chicken, pat dry with paper towel. Place chicken in greased pan. Rub the chicken with olive oil, orange juice, 2tlbs Stock, Brown Sugar, Maple Syrup. Sprinkle herbs de Provence and all spice over entire chicken (coat evenly). Place a few slices of the cuties under the chicken skin and the rest into the cavity. Place chopped onion, mint, cilantro and bay leaf into the cavity. Add two two cups of stock into pan.


Place Chicken into oven and bake for 1 1/2 to 2 hours (chicken should reach a temp of 190). Baste every 30 mins. 
Add vegetables into oven 45 mins into cooking. Vegetables should take 30-40 mins to cook, should stir halfway through to prevent sticking. 
** Note: My thermometer reads 190 for Poultry, some may say 180.


Use remaining stock and stock from chicken (once cooked) to make gravy. Bring liquid to a boil, mix together 1/2 cup cold water with 3 tbls Tapioca flour or Corn Starch to thicken stirring constantly, return to boil then simmer for a few minutes. Add more flour if you like your gravy thicker.


** Garlic is an allergen on my list so all ingredients included in this recipe are free of this ingredient. **


Want to See More Healthy Chicken Recipes? Click Here!

Healthy Zucchini Bread Recipe

Living with allergies can be challenging especially when trying to create delicious bread recipes including a zucchini bread recipe!

If you are only avoiding gluten and wheat there are a ton of gluten free flour blends available at the grocery store, check your baking isle or health food section, Bob's Red Mill is one brand I always see.

If you have additional food allergies  it can be more challenging to find alternative flours, however they are out there.

I have found that a lot of gluten and wheat free flour blends are manufactured in a facility that also processes tree nuts, soy or dairy so remember to read the food allergy label.

While some manufactures have a cleaning process to avoid cross contamination it can be risky to buy those products especially depending on your food allergy severity level.

Please click the below link if you are looking for a healthy Zucchini bread, or maybe a wheat free bread recipe that is also free from the most common food allergies.

        Click Here to View This Zucchini Bread Recipe!

The ingredients for this recipe call for Pacific Brand Rice Milk which I hear may be being discontinuing.

This is a disappointment as they are the only brand of Rice Milk I have found that does not list sunflower as one of the possible ingredients which my nephew is allergic to.

For this recipe you can use other brands of Rice Milk or your safe milk alternative (Almond, Soy, Hemp, etc.)

Healthy Breakfast Recipes

Breakfast Recipes

Looking for new breakfast recipes using chicken that are free of common food allergies?

I use to love using eggs to make a scramble for breakfast. Now that my nephew is allergic to eggs we omit them from our household.

Eggs are one ingredient that I miss less and less as I find new ways to create meals.

I have come to love Aidell's Chicken Sausage. Due to an allergy to garlic I am limited on the flavors I can choose (mango or apple).

This is a quick and easy breakfast that doesn't take long to make, includes lots of veggies and a batter to make this into a scramble. 

Healthy Breakfast Recipes that Avoid Food Allergies! Click to View this Recipe!

I hope you enjoy this delicious breakfast!

Acorn Squash Recipes!

I have been a bit absent this month from What's left to Eat?  I have been busy working and creating my new website Food Allergies Recipe Box.

This site will be home to all of my new recipes and information about living with Food Allergies.

I have been working on Acorn Squash Recipes! Did you know that acorn squash is actually a summer squash (belonging to the same family as zucchini and yellow crookneck squash)?

Acorn squash has become one of my favorite squashes, it has a savory flavor with a little bit of sweet.

One of the new recipes you will see  is Acorn Squash Seed Cookies. Have you ever thought about using the seeds before?

I have to admit I was throwing them into the trash but then discovered that they are edible.

If you can't eat nuts these are a great alternative, and relatively cheap if you use the seeds from the fresh squash.

Before I got started on the cookies (I had to mention dessert first : ) I made a delicious Acorn Squash Soup. 

If you substitute the chicken stock for vegetable stock this can make for a great vegetarian meal as no meat was used in this allergy friendly recipe.

This soup is also very colorful! Using purple potatoes and vegetables like broccolini, cauliflower, carrots and more! 

It's raining where I live today and I am about to make another soup recipe, I hope you enjoy these delicious new recipes, and I hope you visit me over at Food Allergies Recipe Box!

Healthy Juicing Recipes - Smoothie Recipes

Healthy juicing recipes and smoothie recipes which one should I choose today?

I often go back and fourth between juicing and making smoothies. Juicing definitely takes a lot more prep work and lets face it a lot of clean up. Quite often on my lazy days or when I'm in a hurry I make a smoothie, this is one of my favorite healthy breakfast recipes!

My organic mango is finely ripe and ready to use, I love mangoes, it is one of my favorite fruits. I still remember when my grandma showed me how to cut one when I was little, I liked it when she cut it and I ate it.

Mangoes take a bit of work, you have to try to cut on the side of the large seed in the middle. Then I cut in a grid like pattern on the mango and pop out the individual squares, like a hedgehogs back.

This is a quick and easy smoothie recipe, you will need the following ingredients:

1 Blender
1 cup Milk
1 cup Water
1 Ripe Banana
1 Ripe Avocado
1/2 Ripe Mango

Simply place all items into the blender and puree until smooth and enjoy you delicious breakfast smoothie!

Healthy Chocolate Chip Cookie Recipe Wheat and gluten free recipe

Healthy Chocolate Chip Cookie Recipe

Looking for a yummy healthy chocolate chip cookie recipe?

If you are a cookie lover like me, you are probably wondering, what kind of chocolate chip cookie recipes can I make now that I have food allergies?

How do you make cookies without eggs and all-purpose flour? It’s actually easy to make cookie recipes on a food allergy diet, and it will save you money compared to buying store bought which can be quite pricey. 


There are many available options for wheat and gluten free flours. I generally rely on Brown Rice Flour and Tapioca Flour. Additionally you never have to worry about not having eggs or butter

Chocolate Chip Cookie Dough

Ingredients:
1 1/3 Cup Rice Flour
1/4 Cup Milled Flax Seed + 1 cup Water
2 Tsp. Baking Powder
Pinch of Salt
1 Cup water
1 tbl Canola Oil
1 tbl Vanilla
3 tbl Maple Syrup
1/3 Cup cup chocolate Chips (I used Enjoy Life brand)


Preheat oven to 350


In a large bowl mix rice flour, baking powder and salt, mix well and add milled flaxseed.


Next create a well in the flour and add water, vanilla and maple syrup, mix the liquids a little then mix in the flour. 
Once liquid and flour is mixed add in chocolate chips and stir. 


Note: This mixture is a little liquidy, I suggest using bread loaf, 8x8 pan, muffin tins or I used a mini square muffin silicone baking pan.


Pour batter into greased baking pan and place in the oven for 10-15 minutes.


I hope you enjoy this healthy chocolate chip cookie recipe!


Looking for more allergy friendly recipes? Click here to view the Food Allergies Recipe Box

Quinoa Avocado Shake healthy breakfast recipes

Looking for healthy breakfast recipes or dairy free recipes?

Look no further, here is something that is quick and delicious for on the go or if you have a picky eater in your family like I do.

This is another nice little safe food allergy safe treat for my nephew and a good way to sneak in Quinoa and Avocados as he won't eat them by themselves.

For this healthy breakfast recipe you will need the following:

Blender
1 Ripe Banana
1/2 Ripe Avocado
1 cup Rice Milk
1/4 cup Cooked Quinoa (follow package directions)

Place all items in the blender and blend until smooth. That's it and your ready to go. I hope you enjoy this healthy shake recipe!

Healthy Juicing Recipes

Finding healthy juicing recipes helps to create a little more variety in your fruit and veggie diet. Juicing raw food has become a new staple in my household.

My nephew has all of the common food allergies plus a few more. He isn't completely on solid foods yet and is a bit caution when trying something new. We found that by juicing we can get a better variety of food in him, and he really loves the juice!


For this healthy juicing recipe I used the following.
Note: It's best to buy organic when possible for juicing.
2 small cuties
1/2 cucumber
1 celery
1 pear
3 leaves red cabbage
2 carrots
3 apples

Place softest fruits/vegetables into juicer first then follow with the harder ones such as carrots and apples this will help to push everything through.

Currently I do not have a fancy juicer, I am using and old Hamilton that seems to work just fine for the moment.

If you have a picky eater in your household due to food allergies or not try juicing. I find that pears, apples and carrots help to add a sweet flavor so don't let the color scare you off : ) it's really tasty!

I hope you enjoy this recipe!

Chicken Wing Recipe and Barbecue Sauce

Ingredients for baked chicken wing recipe:

1 Package frozen chicken wings
1/2 Lemon
Olive Oil

For Sauce:
2 tsp Chili Powder
1 tsp Celery Salt
1 tbl Honey Mustard (Annie's Organic)
1/2 cup Apple Cider Vinegar
1/2 cup Water
1/4 cup Honey


Preheat oven to 400

Grease pan with olive oil and drizzle 1 tbl lemon or 1/2 lemon, mix around to coat with all of the frozen wings and place in the oven. Bake for 40 mins.

Immediately start the sauce, pour all ingredients into a sauce pan, stirring with a whisk bring to a boil, let boil for a few minutes then reduce to low or simmer. Allow to simmer until ready to pour onto chicken wings, stir occasionally.

Check chicken wings after 40 mins and lightly coat with sauce (1/4 cup), place back into oven for 10 mins.

Next remove chicken wings and place into a frying pan with a tbl olive oil, cooking on medium heat, pour remaining sauce over wings and fry for approx. 10 mins until nice and crisp.

Marinated Herb Chex Crusted Chicken

I use to love Shake and bake which I can no longer eat due to the ingredients, which may be a good thing. It is easy to make your own seasoning and probably a little healthier since you can control the ingredients. I served this chicken alongside zucchini squash pasta and white sauce.

Ingredients:
2 hours to Marinate
4 chicken breast
1/2 fresh Lemon
1 cup chicken stock
1 bay leaf
1 min leaf
1/2 cup Gluten Free Rice Chex
1/2 cup Rice flour
1/4 tsp Celery Salt, Italian Seasoning, ginger


Place chicken on cutting board and cover with parchment paper, flatten chicken with a meat mallet if you have one (I used a small frying pan).
Next place chicken in a zip lock bag. Add the juice from 1/2 lemon, 1 cup chicken stock and the whole bay and mint leaf to the bag along with the chicken and place into the fridge. Allow to marinate for at least 2 hours.

Preheat oven to 400 - grease baking pan with olive oil

With your hand crush the Chex in a bag until there are no whole pieces left, add Chex to flour along with celery salt, Italian seasoning and ginger and mix together.

Pour a little bit of the mixture onto a plate (enough to coat one piece of chicken), add more of the mix as needed to coat each chicken (you can take the chicken from the marinade mixture and set onto Chex/flour mixture to coat). Place the chicken into a pan lightly greased with olive oil and bake for 20-30 mins until chicken is lightly browned and cooked.

Zucchini and Yellow Squash Pasta

A little variation on pasta and a great way to add veggies to your dish. I served this with a white sauce and chicken.

Ingredients:
3 small zucchini's
2 med yellow squash
Salt
water

Chop zucchini and yellow squash into strips. Bring water to a boil with a pinch of salt. Add Zucchini and Squash, allow to boil for 1-3 mins, stir occasionally. These don't take long to cook, if you leave in the water for too long they will turn to mush.

Basic White Sauce

I love white sauce, it is versatile and can be used for so many dishes. My grandma always made it with butter, added cheese and poured over diced potatoes, it was so yummy! This variation, while I can't add cheese, is very delicious. I added the below optional seasoning to mine and it reminded me of a creamy onion sauce, it tasted great over zucchini and squash.

Ingredients:
2 tbl Olive oil
2 tbl Rice Flour
Pinch of Salt
1 cup rice milk
1/4 water

Optional: 1/4 tsp minced onion, celery salt, ground mustard, basil

Heat olive oil in pan, add flour and mix. Slowly add milk (1 to 2 tbls at a time) while stirring constantly, a roux will form (looks doughy), stir for a min then add remaining milk and then water. If you would like add in the optional seasonings or your own choice of seasonings. If you want the sauce to be a little thinner add 1 tbl of water at a time until you reach your desired consistency.

Mango Sausage Corn Dog _ no stick no corn

No more corn dogs from the freezer! These dogs, actually sausages, are quick and easy and a great way to hide some spinach in your food.

Ingredients:

1 package (contains 4) Aidell's Mango Sausage (or sausage of your choice)
1/3 cup frozen spinach

For Bread Mix:
2/3 cup brown rice flour
1 tsp Flax Meal
1/4 tsp Paprika, Ground Mustard, Celery Salt, Ginger
Pinch of Nutmeg
3/4 water

Chopped the sausage and place into a skillet with a tsp of olive oil, crisp the sausage on medium heat then and add in spinach and cook on low (stirring occasionally).

Mix together all ingredients for bread mix and pour over sausages, bring back to medium heat until bread is fully cooked (approx 5-10 mins), the bread doesn't take long to cook, flip around the sausages to evenly coat and prevent sticking (stir occasionally).

Homemade Pudding

Pudding is one of my favorite desserts, it is quick, easy and versatile.

4 cups Plain Rice Milk (or safe alternative - I use Pacific Rice Milk as most rice milks have sunflower and/or safflower)
2 tbl Brown Sugar
1 tbl Vanilla
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Tapioca Flour (or cornstarch)


Mix all ingredients into a pot and set on medium heat, stir occasionally until pudding reaches a boil, boil for approx 1 minute then let sit for 3 to 5 minutes. I like to stir occasionally to prevent a skin from forming. Pour into four cups and serve immediately, can also be set in the fridge overnight. This pudding is good warm or cold.

Sweet Potato Spice Cookies

There is nothing more that I love than healthy cookie recipes that are delicious! I came across a recipe in a local magazine for spice cookies they were a flat cookie and contained quite a few ingredients that were common food allergies which I have eliminated from my diet such as; eggs, butter and all purpose flour. So I decided to see if I could create my own allergy safe recipe! I think I found a new favorite cookie that is allergy friendly delicious and healthy!

Ingredients:

1 Medium Baked Sweet Potato (approx 1 1/2 - 1 3/4 cup)
1 cup Brown Rice Flour
1/2 cup Tapioca Flour
1 tbl Flax Meal
1 tsp Baking Powder
3/4 cup + 1 tbl Brown Sugar
1/4 tsp Nutmeg
1/4 tsp All spice (or cinnamon)
1/4 cup Oil
2 tbl Vanilla


Bake sweet potato at 350 for approx 40 mins - should be soft and skin should be loose.

Preheat oven to 375

Mix rice flour, tapioca starch and baking powder, once mixed well add in flax meal, brown sugar, nutmeg and all spice and mix.

Next mix in the oil and vanilla, then add in sweet potato (I usually peel off the skin with my hands and squeeze the potato into the bowl). I find it easier to mix the sweet potato in by hand, should form into a ball.

I scooped out 1 tbl spoon of dough onto a baking sheet lined with parchment paper, then rolled each piece of dough into a ball and pressed it down with a fork.

Bake for 10-12 mins - lightly golden
Makes approx 22-24 cookies

I hope this becomes one of your favorite new healthy cookie recipes!

Roasted Veggie Mix

This is great by itself or added into a soup. This is the vegetable mixture I used in my butternut squash soup.

3 Carrots

1 Parsnip

1 Med Rutabaga

1/4 cup diced mushrooms

1/2 cup diced spinach

Italian Seasonings

Lemon juice

olive oil

Preheat oven to 350

Clean, peal and dice carrots, parsnips and rutabaga. Place foil onto a baking pan and lightly grease with olive oil.  Place all veggies onto baking sheet and lightly drizzle with olive oil, lemon juice and sprinkle evenly wit Italian seasonings toss the veggies and place into oven for 30-40 mins. Check the veggies halfway through cooking to toss and prevent sticking. 

Butternut Squash Soup

This soup is one of my favorites at least since I haven't been able to make cheesy broccoli potato soup. I really miss cheese, I came across a rice cheese recently however it had a dairy casein, hopefully I will find an alternative soon. Luckily one day I had the idea to blend up some baked butternut squash, the squash seems to get a buttery taste after baking which is quite delightful! I hope you enjoy this on a cold winter day.

Ingredients: 

One Large Butternut Squash

1/8 tsp Cayenne Pepper

1/4 tsp of cinnamon, nutmeg, ginger, celery salt, ground mustard, rosemary.

32 oz Chicken Stock (Kitchen Basic's is my favorite)

Cut butternut squash into approximately6 pieces remove seeds and guts like a pumpkin, place skin up in lightly greased pan and bake at 350 for 40mins to an hour. When done the skin should be a little loose and the squash soft.  Once cooked remove from pan and allow to cool for 5-10 mins. 

Remove skin from squash, sometimes the skin comes right off, if it doesn't use a knife to cut off the skin. Place squash in blender along with 2 cup of stock and all of the seasonings (may need to blend two batches depending on size of your blender). Soup will be thick if you like you can add another cup of stock and 1 cup of water to thin out depending on your desired consistency. 

Pour into bowls and serve warm or add roasted veggies (recipe to come) and sweet potato gnocchi (see recipe).

Sweet Potato Gnocchi

I absolutely love Gnocchi especially in soup. The first time I ever ate Gnocchi was at a restaurant in Tahoe City, CA. It was served with a creamy sauce which is hard to replicate with a long list of food allergies, I hope to create a suitable alternative in the near future. I enjoyed both the sweet potato and pumpkin Gnocchi, the sweet potato was easier to work with and made for a more dough like consistency.

Ingredients:
2 Med. Baked Sweet Potatoes (approx. 1 1/2 cups)
2 cups Rice Flour
1/4 cup Tapioca Flour

Bake the sweet potatoes at 350 for approx 30-40 mins until soft. Allow to cool and peel off skin (comes off easily once cooked). Mash the sweet potato in a bowl then add both flours and mix until all ingredients are mixed together and a dough starts to form. Next roll the dough into a ball and break off fist fulls of the dough and roll into a log, 2 cm thick. Using a knife cut off 1 cm inch pieces. Place onto cooking sheet, I rolled each piece into a ball however you can leave as is.

Bring water to a boil and 3 tsp. of salt. Once boiling drop gnocchi into pot, stir the gnocchi a little and leave to cook for approx 5-10 mins (gnocchi will reach the surface when done). Scoop out the gnocchi with a slotted spoon and shake of the water and transfer to a tray to dry.

You can either drizzle with a little olive oil and enjoy or place into a pan with olive oil and fry for approx 3-5 mins (until a little golden).

Crispy Chicken Tenders Recipe

Chicken strips are so delicious but how do you make your batter with no egg, dairy, or wheat? Before receiving a second allergy test we would crumble up sweet potato chips and that was delicious however almost every chip out there has sunflower and/or safflower oil which we are trying to avoid. Then we found gluten free rice Chex, and that opened up some new possibilities!

Ingredients:
2 Chicken Breast
1/4 cup Rice Milk
1/4 cup Rice Flour
1/4 tsp. Celery Salt, Paprika, Italian Seasonings, minced onion
1 1/2 cup Rice Chex

I used frozen chicken for this recipe and boiled for approx 15-20 mins until mostly cooked. Once cooked cut chicken into strips.

Place Chex in a bag and crush until all whole pieces are broken up, add seasonings and shake bag. Get out two bowls or pie pans and place flour in one and milk in the other. Dip the strips of chicken into flour evenly coat, then into milk evenly coat, dip into Chex bag and shake until the chicken is coated.

Note: It is easier to coat the chicken if you only place a couple strips in the Chex mix at a time, if you are using more than 2 chicken breast it may be easier to split the chex mix into two bags as towards the end the chex mix does not stick as well.

Bake at 400 for 15-20 mins.

I served my chicken tenders along side baked sweet potato and roasted brussel sprouts. I drizzled the brussel sprouts with olive oil and evenly coated lightly with Italian seasoning , paprika and pepper, I cooked for the same amount of time as the chicken strips.

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Allergy Friendly Burger Buns

It is very challenging to make light fluffy buns when you are trying to avoid wheat, gluten and eggs. This bun is still a little soft on the inside and crispy on the outside, no need to turn on your oven as you cook right on the stove. They are a little dense so you may want to make the ball of dough small and pat out thin to your liking.

Ingredients:
1 2/3 cup Rice flour
1/3 cup Flax Meal
2 tsp Baking Powder
1 1/4 cup water
1/8 tsp of Paprika, Ground Mustard, Celery Salt, Cumin
Olive Oil

Mix the rice flour, flax meal and baking powder together, add seasonings and mix, then add the water. Should feel a little like dough consistency. Roll into balls of desired amount. This recipe should make 4 to 8 buns.

Heat 1 tbls of olive oil in a fry pan, once heated place flattened dough into pan and allow to cook for 5-8 mins on each side. Serve immediately, if keeping over night I usually place into ziplock and leave out on the counter.

Note: You can bake these in the oven as well (350 for approx 10-15 mins) however I think the flavor is better when cooked on the stove.

Turkey Burger

I love burgers!!! Before eating allergy friendly one of my favorite foods to eat was a bacon cheese burger. Turkey burgers are a decent alternative and I have become accustomed to them and don't miss a regular beef burger as much. Before discovering that my nephew was allergic to garlic I would use seasoning salt, garlic salt, pepper and Worcestershire sauce. I have been experimenting with different combinations of seasonings on the turkey burger and so far the below recipe is one of my favorites! I also make my own buns, since I can't buy them in stores which can make for a very messy burger, sometimes i just toss the broken up bun and burger along with the condiments into a bowl and eat it as a turkey burger bowl.

Ingredients:
Turkey Meat 1/2 to 1 lb (or enough to make desired amount of burgers)
1 to 2 tbls. Olive Oil
1/4 tsp of the following
Celery Salt

Cumin
Paprika
Thyme
Turmeric
Pepper
Nutmeg

Mix the turkey meat and seasonings together, divide meat up into burger patties (I made four). Grease fry pan with 1 tbls of olive oil (Add more if you experience sticking or it dries up). Cook on medium for approx 10 to 15 mins on each side, I like to get the burger a little crispy.

Serve with your desired bun and condiments. I sauteed a combination of sweet peppers (yellow, orange, red), onion and mushrooms in olive oil for my topping along with some green leaf lettuce.

Zucchini Bread

I really miss my Grandma's zucchini bread, I would eat a warm slice with butter. Butter and bread, oh how I miss that. Luckily through some taste test, some better than others, I have found a few breads that I really enjoy and I hope you will too!

Ingredients:
2 cups Rice Flour (white or brown)
1/2 tsp. Baking Powder
1  tsp Baking Soda
1/3 cup oil
2 small shredded Zucchini's, approx 1 1/2 cups (use cheese grater or blender)
1/2 cup Brown Sugar (unpacked)
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 tsp. Vanilla

Preheat oven to 400 degrees
Mix flour, baking powder and soda together, mix well. Next add Brown Sugar, Cinnamon and Nutmeg and mix. Add liquids (Oil, Water and Vanilla) mix together and pour into greased loaf pan. Place in oven for approx 15-20 minutes.

Moroccan Style Chicken Thighs and Squash

The aroma, color and flavor are sure to bring warmth to you on a cold winter night. I have become very fond of turmeric and use it quite often especially in combination with cinnamon. Enjoy this Moroccan style chicken recipe along side homemade zucchini bread (recipe to follow) or with quinoa.

Ingredients:
4 Organic Chicken Thighs
1/4 tsp of Italian seasonings (no garlic), turmeric,  cinnamon and ginger
1 tbs Olive oil
1 Zucchini, diced
1 Yellow Squash, diced
1/2 bag Butternut Squash, diced (I cheated and used frozen)
1/4 cup Chicken Stock (Kitchen Basics, Unsalted)

Rinse chicken thighs and pat dry. Place into pan with 1 tbs. olive oil and evenly coat chicken thighs with Italian seasonings, turmeric, cinnamon and ginger. Flip the chicken thighs over and allow to cook for 10 mins on medium low. After 10 mins flip the thighs over and allow to cook on medium low for another 10 mins. Flip thighs over and add Zucchini and Yellow Squash allow to cook for 5 mins, toss chicken and veggies and add chicken stock and butternut squash (if you use fresh add at same time as zucchini and yellow squash). Allow to cook for 5-10 mins (check temp of chicken) and serve hot.