Chipotle Carrot, Avocado, and Kamut Salad

Ingredients

1. 5-6 large carrots

2. 2 teaspoons olive oil

3. ½ to 1 teaspoon chipotle powder

4. 1 cup Kamut

5. 1 avocado

6. ¼ cup sunflower seeds

7. 1 tablespoon olive oil

8. 1 tablespoon honey

9. 1 tablespoon lime juice

10. Cilantro, for topping

Instructions

1. Preheat oven to 350˚.

2. Cover Kamut with water and bring to a boil. Let cook until Kamut is tender, roughly an hour*. Drain and set aside.

3. Cut carrots into ½” slices. Toss with two teaspoons of olive oil and ½ teaspoons chipotle powder (add more for a hotter dish). Roast for 20-25 minutes or until carrots are tender.

4. While carrots roast, remove avocado from skin and dice into large pieces.

5. Toss together kamut, roasted carrots, avocado, and sunflower seeds. Whisk together olive oil, honey, and lime juice. Drizzle over kamut and lightly toss. Serve with a sprinkle of cilantro.

*Notes* It is recommend to soak Kamut before cooking preferably overnight. This will cut down on cooking time.

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Spicy Turkey Soup Florentine with Cream Cheese

Ingredients:

1. 1 Tablespoon Extra Virgin Olive Oil

2. 1 ½ Cups Onion, diced

3. 1 Cup Celery, diced

4. 1 Pasilla chile, diced

5. 1 Serrano chile, finely diced

6. ½ Pound Lean Ground Turkey

7. 4 Cloves Garlic, minced

8. 1 ½ Teaspoons Sea Salt

9. ¼ Teaspoon Pepper

10. 1 Bunch Fresh Spinach, de-stemed and chopped

11. 1 ½ Cups Small Cauliflower Florets

12. ¾ Cup Potato, diced small

13. 1 ½ Cups Great White Northern Beans

14. 4 Cups Chicken Stock

15. 3 Ounces Cream Cheese

16. 3 Green Onions, sliced for garnish

Directions:

1. In a large pot over medium heat, add the olive oil, onions, celery and pasilla pepper, sautéing until the onions are translucent, about 8 minutes.

2. Add in the turkey, garlic, salt and pepper, breaking up the turkey as it browns, until the turkey is fully cooked, about 7 minutes. Add the spinach, and stir until wilted.

3. Pour in the chicken stock, cauliflower, potato, and beans with their juices, and bring the mixture up to a boil.

4. Once boiling , add the cream cheese and stir until it is melted into the soup. I used a whisk to help the process.

5. Divide among four bowls, and top with sliced green onions.

Gluten Free Day 12 – Stuffed Mushroom Cups

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients:

1. 12 large button mushrooms

2. ½ cup cooked quinoa

3. 2 slices turkey bacon

4. 3 tablespoons finely chopped white onion

5. 1 teaspoon olive oil

6. 2 tablespoons vegetable or chicken broth

7. 1/8- ¼ teaspoon garlic powder

8. 3 T cream cheese

9. 4 tablespoons shredded parmesan cheese

Directions:

1. Preheat oven to 375 degrees.

2. Remove stems from mushrooms and set aside.

3. Cook quinoa according to package directions.

4. Coat a small pan with 1 teaspoon olive oil and add the onions.  Sauté on medium heat for 3-4 minutes until softened. Add the cooked quinoa, broth and garlic powder and cook for another 3-4 minutes.

5. Remove from the heat, let cool a bit, then transfer to a small bowl and then stir in the cream cheese.

6. Place the mushrooms on a baking sheet and divide/add the filling to them. Bake for 15 minutes, until starting to brown. Remove from oven top with parmesan cheese, and bake for another 2-3 minutes until cheese is melted and lightly toasted.

Makes 12 servings

Serving size: 1 mushroom  Calories 40 Protein 2 g Carb 3 g Fiber 0 g Sugars 1 g Fat 2.5 g Saturated fat 1 g Sodium 85 mg

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