Stir-fry Bok Choy

This is a real fast and easy recipe! Would be great with any number of vegetables.

• 1/3 cup reduced-sodium vegetable broth
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 1/2 teaspoons cornstarch
• 3 tablespoons peanut (we are a peanut-free house too!) I went with vegetable oil
• 1/4 cup thinly sliced garlic (about 8 cloves) I doubled this, can't have to much garlic!
• 2 pounds baby or Shanghai bok choy, halved lengthwise
• 2 teaspoons Asian sesame

  Preparation

  Stir together broth, tamari, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

  Heat wok over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Pizza Night!

It's the simple things that are the hardest to give up. I've played around with several gluten-free pizza recipes. Tonight's is an endodiet style adaptation from my cousins gluten-free crust.

Pizza dough:

1 ½ Tablespoon yeast

1 1/3 cup rice flour

1 cup tapioca flour

3 teaspoon xanthum gum

2 teaspoon Italian seasoning

1 teaspoon salt

1 ½ cup warm oatmeal, or unsweetened rice milk

2 teaspoon olive oil

2 teaspoon vinegar

Preheat oven to 425

Blend dry ingredients including yeast. Add warm milk oil and vinegar beat for 2 minutes on high.

Roll out onto greased pan, sprinkling rice flour when needed.

Make edges thicker,

Bake for ten minutes add toppings and bake for another 20-25 min.

For my toppings I sautéed red onions, garlic, and roasted peppers with olive oil, adding some arugula & basil to wilt at the end. I did use some goat cheese, one of my exceptions to the "dairy free" rule. Goat products are easier to digest and cause less inflammation than cows products.

For dessert, yes dessert!

Madeline made a perfect fruit salad, with strawberries, wild blue-berries, pineapple and banana.

Quinoa Salad

This is such a flavorful, yummy salad!

Quinoa Salad Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/4 tsp salt
• 1 cup peas
  
• 2 small carrots, peeled and sliced thin
• 1 celery sliced thin
  
• 1/2 green or red pepper, sliced thin
• 1 medium ripe tomato
• 1 medium cucumber, peeled and diced
• 1/4 cup chopped fresh basil
• 1/2 cup pumpkin seeds
  
• Options: Chopped scallions, dried unsweetened cranberries
• Dressing:
  • 2 Tbsp freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • Fresh ground pepper
  • fresh minced garlic, minced fresh ginger

    Quinoa Salad Directions

    1. The quinoa can be made ahead of time and refrigerated if you like
    2. Soak the quinoa 15 minutes in cold water
    3. Rinse thoroughly, pour off most of the water and drain through a large fine mesh strainer
    4. Place in 2 qt pot with the water, salt and oil
    5. Bring to a full boil
    6. Cover the pot, let boil another minute, turn the heat down to very low, and cook for 15 minutes
    7. Remove from heat and allow to sit five minutes with lid on
    8. Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools the quinoa quickly
    9. Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
    10. Chop the tomatoes, herb and cucumber
    11. Blend dressing ingredients with a whisk or shake in a jar
    12. Gently combine veggies, seeds, quinoa and dressing in a large bowl
    13. Cover and chill

Carob Macaroons

I have to say that these are REALLY good! Mine are more like "haystacks" than balls. But I am sure they taste the same. I enjoyed having these around Easter weekend while everyone else was enjoying their Easter candy, I had SOMETHING yummy to eat!
I have discovered the wonderful benefits of coconut oil! Great oil to add to your diet!

Carob Macaroons
Servings: 18
Prep + Cook = 45 minutes

* 3 cups unsweetened coconut meat
* 1 cup carob, or cocoa or cacao powder
* 2/3 cup organic Blue Agave, melted on low heat (you can use maple syrup or honey- but be careful with honey on the endo diet.)
* 1/2 cup coconut oil, melted on low heat

1. Combine the coconut and carob together in a medium mixing bowl.

2. Melt the coconut oil and honey over low heat until melted. Do not over heat.

3. Add the oil mixture to the coconut and stir well until combined.

4. Form into walnut sized balls. You may need to squeeze the balls with your hands to make them stick together.

5. Place balls on a pan or a plate and place in the fridge. They will harden within 20-30 minutes, but you can put them in the freezer to harden more quickly. If you choose to keep them in the freezer, let them sit out at room temperature for 5-10 minutes before eating.