EGG REPLACER

Egg Replacer:

1 egg = 2 TBS water, 1 TBS oil, 2 tsp baking powder

Chocolate Protein Balls

Ingredients:

1 cup gluten-free oats
3 TBS Chia Seeds
1 1/2 TBS Flax Seeds
1 1/2 TBS Sunflower Seeds
2 TBS Cocoa Powder
3/4 scoop vanilla protein powder
1 tsp cinnamon
1/4 tsp salt (or sea salt)
2/3 cup Nut Butter
2 tsp vanilla
3 TBS Honey

Mix all ingredients and scoop into balls.  Put in freezer to set.  I put in a ziploc bag and keep in the freezer.  Just pull one or two out when you need a quick pick me up.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

1 lb. Lean Ground Turkey
1/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 tsp. salt
dash of pepper
1 tsp. worcestershire sauce

Combine all ingredients and mix well. Form into about 15 balls.  Place in casserole dish and cover with sauce (below).  Bake at 350 for ? minutes.

Sauce:
1 cup brown sugar
1/2 cup vinegar
2 tsp prepared mustard
1/2 cup barbecue sauce
2 tsp. worcestershire sauce

Combine ingredients and heat to pour over meatballs.

Banana Oat Muffins

Banana Oat Muffins
-feelgoodfoodie (Instagram)

1 3/4 cups oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
3 large over-ripe mashed bananas
1 egg
1 tsp vanilla
1/2 cup coconut oil (melted)
1/2 - 1 cup mini chocolate chips (I use enjoy life dairy free)

Mix the dry ingredients in a bowl.
Mix the wet ingredients in another bowl.
Combine wet and dry ingredients well.
Put in muffin tins 2/3 full.
Bake at 350 F for 30 minutes.

Chubby Cookies

Chubby Cookies 
-Keri Stolworthy

2 cups Almond Flour
1/4 tsp. baking soda
1/4 tsp salt
1/3 cup coconut oil (melted)
1/4 cup honey
1 Tbsp vanilla
1/4 cup dark chocolate chips (I use Enjoy Life dairy free)

Mix ingredients and spoon on cookie sheet.  Press down gently with spoon to flatten.  Having another cookie sheet on a separate rack under the cookies helps the bottom not brown too much. Bake at 350 degrees for 10 minutes.  Enjoy!

Sweet-n-Sour Meatballs

Meatballs:
1 lb. ground turkey
1/2 cup dry GF breadcrumbs
1/4 c. milk (I use almond milk)
2 Tbs. chipped onion
1 tsp. salt
1/2 tsp. worcestershire sauce
1 egg (I used egg replacer)

Mix ingredients; shape into twenty 1 1/2 inch balls.  Cook over medium heat, turning occasionally until brown (about 20 minutes)

Sauce:

1/2 c. brown sugar
1Tbs. cornstarch
1 can Pineapple chunks (I'd use tidbits next time)
1/3 cup vinegar
1 Tbs. soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet.  Stir in pineapple (with Syrup - or half syrup half water if too sweet), ginger, and soy sauce.  Heat to boiling, stirring constantly; reduce heat.  Add meatballs.  Cover; simmer, stirring occasionally, 10 minutes.  Stir in green pepper.  Cover; simmer until crisp-tender, 5 minutes.  Serve with rice and veggies.

By Karen Huff, Westminster 1st Ward Cookbook

Healthy German Pancakes

1/2 oats blended into a flour
1/2 almond milk 
2 whole eggs
Dash of Cinnamon

Mix all together ingredients.  Spray a 9x13 pan with non stick cooking spray. Bake at 425 for 12-15 mins. I topped mine with raspberry jam but could use fresh fruit too.  

*From Furiously Fit

Shepherd's Pie

1 lb. potatoes (russet)
Salt and Pepper
1/2 cup (or so) of Almond Milk
1 TBS Earth Balance Butter

1 TBS. Extra virgin olive oil
1 lb. ground turkey
2 carrots, peeled and chopped
1 onion, chopped
1 can corn
2 TBS. Earth Balance Butter
2 TBS. Gluten-Free flour (I used almond but it didn't thicken well)
1 cup gluten/dairy free beef stock or brother (I actually didn't have any and used chicken stock)
2 tsp. worcestershire sauce
1 cup frozen petite peas
2 TBS chopped fresh parsley leaves (I used parsley flakes)

Directions:

Boil potatoes in salted waters until tender, about 12 minutes.  Drain potatoes and add almond milk, butter and salt/pepper to taste and till creamy.  Add parsley

While potatoes boil, preheat a large skillet over medium high heat.  Add oil to hot pan with ground turkey.  Season meat with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add chopped carrot, can of corn, and onion to the meat.  Cook veggies with meat for 5 minutes, stirring frequently.  In a second small skillet over medium heat cook butter and flour together 2 minutes.  Whisk in broth and worcestershire sauce.  Thicken gravy 1 minute.  Add gravy to meat and vegetables.  Stir in peas

Preheat broiler to high.  Fill a 9x11 casserole dish with the meat mixture.  Spoon potatoes per meat evenly. Broil 6-8 inches from heat until potatoes are evenly browned.  Serve hot.