Gluten-Free                                                                                                                             Burger, Please!

Ingredients
Gluten free veggie burger
Laughing Cow cheese (your choice of flavor)
2 Gluten free tortilla wraps
Vegetable medley (broccoli, sweet onions, summer squash, red bell peppers to name a few)
Olive oil & basil salad dressing
Iceburg lettuce

Directions:
1. Grill one tortilla, spread one wedge laughing cow cheese on other tortilla, place on top of already grilling one
2. Grill veggie burger to prefection
3. Sautee vegetables (use Pam instead of olive oil for a lower calorie dish)
4. Flip tortillas over as well as veggie burger
5. Grill veggies until cooked throughly and slightly black
6. Cut & rinse ice burg lettuce, drizzle salad dressing over lettuce, then place grilled veggies on top of lettuce (can add salsa and gorgonzola cheese for an even more delicious taste!)
7. Remove tortillas from stove top, peel open, place veggie burger in between, and place them back together as a mock hamburger bun. 
8. Now enjoy your burger and grilled veggie salad!

Note: The more veggies you can include in this meal, the better!!!
 
 


Peanut Butter Cookies & Hot Chocolate Frosting
Cookies:
Ingredients
1 cup creamy peanut butter
1 cup sugar
1 large egg, beaten
1 tsp baking soda

Directions
1.preheat oven to 350 degrees, grease cookie sheets
2. beat together peanut butter & sugar in a large bowl with an electric mixer until smooth
3. add beaten egg & baking soda to pb mixture & beat until well combined
4. roll 1 tsp of dough into a ball & place on cookie sheet
5. place dough balls one inch apart on cookie sheet, flatten with fork, making a cross pattern
6. bake until puffed & lightly golden (about 10 mins)
7. cool cookies on baking sheet about 2 mins, then transfer via spatula to a cooking rack
8. makes approx. 2 dozen cookies

Frosting:
Ingredients
2 cups confect. sugar (add more to thicken)
1/4 cup baking soda
1/4 cup hot water
1 tsp vanilla extract
1/4 cup gluten & lactose free hot chocolate powder 
Directions:
1. beat ingredients with electric mixture, adding more confections sugar when necessary, until thick and smooth
2. place final product in freezer for about 10 minutes to thicken
3. spread on cooled cookies

 

Note:THESE ARE BOTH GLUTEN AND LACTOSE FFRE

 

Baked Kale Chips

Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt
 

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Morning Waffles

Ingredients

  • 3 cups sorghum flour
  • 1 cup tapioca starch
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 2 chicken eggs, separated
  • 2 duck eggs, separated
  • 3 1/2 cups unsweetened vanilla-flavored almond milk
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • cooking spray
 

 

 

Directions

  1. Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
  2. Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
  3. Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  4. Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
  5. Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.