Living Gluten and Dairy Free

• 2 hard boiled eggs per child (to make this for adults, use 3 to 4 eggs per person)
• mayonnaise
• sweet pickle relish
• flax seed meal
• nutritional yeast
• cajun spice mix (optional)

Dice the hard boiled eggs. Mix with remaining ingredients. Serve cold on lettuce or raw spinach.

• 1/2 sweet onion, sliced
• 1/2 or more bell pepper, sliced
• 4 to 8 slices of uncooked bacon
• preferred seasonings
• 4 cube steaks (ours are deer but beef would work, chicken breast might pounded thin)

Sprinkle meat with preferred seasonings. Lay in the middle of each steak several slices of onion and pepper. Fold outer edges in over onion and pepper until they meet. Wrap with a bacon slice or 2 and secure with a toothpick. Grill over low heat until bacon is done. Serve with favorite side dishes. Feeds 2 adults with small sides or a family of 4 with lotsa sides.

• 1 bag corn chips, lightly crushed (Fritos strips work well) 
• 1/2 cup white sugar (can leave out, we do now)
• 1 cup honey (or less) 
• 1 cup creamy peanut butter (natural, organic)
• 1 bag semi-sweet or dark chocolate chips or bars 
• Grease a 15 X 10 (thinner bars) or 13 X 9 (thicker bars) inch pan. In a saucepan, bring the sugar and honey to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Stir in crushed chips. Pour into prepared pan and flatten. Place the chocolate chips/bars over the hot chip mixture and let melt. Smooth the chocolate out to form a thin layer. Allow to cool and cut into pieces. Store in refridgerator.

Edited to add that we now use only 1 cup of chips on top for a thin layer of chocolate. Also, I add 2 tbls peanut oil (or corn oil) and 1/3 cup each of magnesium citrate powder and calcium citrate powder. You never know it. Next time I am going to try 1/3 cup flax seed meal also and work up from there on that.  

Edited again to add: Use natural PB not with oils or sugar!

CINNAMON TOAST MUFFINS

Ingredients:

Dry-
1/2 cup Amaranth Flour (quinoa or brown rice may be used)
1/2 cup starch (I use arrowroot but corn or potato may be used)
3/4 Cups brown rice flour (white rice may be used but not sweet rice)
3/4 tsp xanthan gum (or less or none)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp fresh ground nutmeg (it is really cheap to get a nutmeg grinder and nutmeg and it is so nice tasting. But, you can use 1/2 tsp ground nutmeg)

Wet-
1/3 Cup vegetable oil (light olive or peanut or coconut)
1/2 Cup white sugar
1 egg
3/4 cup Almond Breeze or coconut milk 
Topping
1/2 Cup white sugar
1 teaspoon ground cinnamon
1/2 Cup butter, melted

Directions
 Preheat oven to 350 degrees F (175 degrees C) and grease 2 dozen mini muffin cups. In a large bowl, combine flour, xanthan gum, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups. Bake in preheated oven for 15-17 minutes or until a toothpick inserted comes out clean. When muffins are cool, mix together sugar and cinnamon and melt butter in separate dish. Dip tops of muffins in melted butter and then in cinnamon sugar mixture.

I imagine you could sub applesauce for the egg to make them egg-free. I tried kefir for the milk and they were slightly gooey but tasted wonderful. But, Beth got very congested. She and dairy just don’t agree.