Rosemary Crackers

Yield: 60 1-inch squares

3/4 cup gluten-free flour

2/3 cup almond flour

1/4 tsp baking powder

2 tbsp flaxseed meal

1 tsp fresh chopped rosemary

1/2 tsp salt

1/8 tsp garlic powder

1 tbsp coconut oil, melted

2 1/2 tbsp olive oil (or grapeseed or avocado oil)

3 tbsp cold water (plus up to 2 tbsp more)

1. Add dry ingredients to food processor and process until combined.

2. Add oils and pulse until crumbly.

3. Add cold water one tablespoon at a time, pulsing until it forms a dough that is moldable with your hands and not crumbly (it shouldn’t need more than 5 tablespoons). Remove from processor and form into a loose ball with your hands.

4. Line a clean surface with parchment paper. Place the dough on top, and lay another sheet of parchment paper on top. Use a rolling pin to roll the dough out into a rectangle slightly less than 1/8-inch thick.

5. Using a knife or pizza cutter (or a small cookie cutter), cut the dough into squares (or circles). Makes about 60 1-inch squares.

6. Transfer the dough (still on the parchment) to a baking sheet and place in freezer for about 10 minutes to firm up.

7. Preheat oven to 325F (165 C) and line 2 baking sheets with parchment paper.

8. Once firm, remove dough from freezer. Use a spatula to carefully transfer the crackers to the prepared baking sheets in a single layer, not touching.

9. Bake for 16 to 20 minutes, or until slightly golden brown (being careful not to burn). Remove from oven and let cool.

10. Store leftovers covered at room temperature for up to one week or in the freezer for one month.

https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/

Beet Hummus

Yield: 2 cups

1 small cooked beet, peeled and cooled

1 can chickpeas, mostly drained

zest and juice of 1 lemon

2 cloves garlic, minced

2 tbsp tahini

1/4 cup olive oil

salt and pepper

1. Quarter the cooked beet and place it in the food processor. Blend until only small bits remain.

2. Add remaining ingredients except for olive oil and blend until smooth.

3. Drizzle in olive oil as the hummus is mixing.

4. Taste and adjust seasonings as needed. If too thick, add a bit of water.

5. Will keep in the fridge for up to a week.

https://minimalistbaker.com/roasted-beet-hummus/

Pumpkin Spice Energy Balls

Yield: 16

1/4 cup almonds

2 dates

1 cup oats

1/4 cup shredded coconut

1/4 cup pumpkin puree

2 tbsp almond flour

1 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp ground ginger

1/4 tsp salt

1. In a food processor, pulse almonds until only small pieces remain. Remove and set aside in a bowl.

2. Add dates to the food processor and pulse until small pieces remain.

3. Add oats, coconut, pumpkin, almond flour, maple syrup, cinnamon, allspice, ginger, and salt to the food processor. Pulse until just combined.

4. Add chopped almonds. Pulse again until mixed together.

5. Using your hands, roll into bite-sized balls. Store in refrigerator until ready to eat.

Blueberry Lemon Loaf

Yield: 1 loaf

1 1/3 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

3 eggs

1/4 cup maple syrup

1/3 cup lemon juice

zest of 1 lemon

3/4 cup blueberries (or raspberries)

Glaze:

1 tbsp coconut milk, solid part

1 tbsp seedless raspberry jam

1 tbsp lemon juice

1 tsp lemon zest

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, whisk together the dry ingredients - almond flour, coconut flour, baking soda, and salt.

3. In a separate large bowl, whisk together all wet ingredients - eggs, maple syrup, lemon juice, and lemon zest.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Gently fold in blueberries.

6. Pour batter into prepared loaf pan and spread out evenly. Bake for 40 minutes, or until tester comes out clean. Allow loaf to cool completely in the pan before removing.

7. To make glaze: Place a small pot over low heat and add coconut milk, jam, lemon juice, and lemon zest. Stir constantly until ingredients are well-combined. Drizzle glaze on top. Cut into slices and enjoy.

https://www.ambitiouskitchen.com/paleo-lemon-blueberry-bread/

White Bean Dip

Yield: 1 cup

1 can white beans, rinsed and drained

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, finely minced

1/4 cup parsley, chopped

1 tbsp dill, chopped

1 tbsp chives, chopped

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Combine all ingredients in blender. Pulse a few times to combine. Some texture is good.

https://www.health.com/health/recipe/0,,10000001991098,00.html

Spinach Stuffed Chicken Breasts

Yield: 4 servings

1⁄2 cup sun-dried tomatoes (or sub oven-roasted tomatoes), thinly sliced

1⁄2 cup dairy-free soft cheese alternative or goat cheese

2 tbsp fresh thyme, chopped

salt and pepper, to taste

2 tbsp olive oil, divided

2 cups baby spinach

4 chicken breasts

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 

2. In a small bowl, combine sun-dried tomatoes with cheese, thyme, salt and pepper. Set aside.

3. In a sauté pan, heat 1 tablespoon oil over medium heat. Add spinach and stir until wilted. Cool spinach, and chop. Combine with cheese-tomato mixture.

4. Carefully slice chicken breasts two-thirds deep into the thickest end of the breast, to create a pocket. Using a piping bag or a small spoon, insert one-quarter of filling into each pocket. Leave room for pocket to close, do not overstuff.

5. In a sauté pan, heat remaining tablespoon oil over medium heat. Sear chicken breasts on both sides until golden brown.

6. Place breasts on prepared baking sheet. Roast in oven 12-15 minutes, until cooked though.

https://www.allergicliving.com/recipes/main-chicken-breasts-spinach-stuffed/

Halibut with Lemon Tarragon Mustard

Yield: 4 servings

1/2 cup lemon juice

1 tbsp lemon zest

1/4 cup dijon mustard

3 tbsp tarragon, finely chopped

2 tbsp chives, finely chopped

1/4 cup olive oil

salt and pepper

4 8-oz halibut fillets

garnish: lemon slices, freshly chopped tarragon

1. In a small bowl, whisk together lemon juice, zest, mustard, tarragon, and chives.

2. Gradually whisk in olive oil until well incorporated. Season to taste with salt and pepper.

3. Place fish into the marinade, toss to coat, and refrigerate for 30 minutes to 2 hours.

4. Prepare barbecue or grill pan to medium temperature.

5. Grill the fish for 5 to 7 minutes on each side or to desired doneness.

6. Transfer fish to a serving platter, garnish with lemon slices and tarragon, and serve immediately.

https://www.geniuskitchen.com/recipe/grilled-halibut-with-lemon-tarragon-mustard-116898