Spinach and Goat Cheese Quesadilla

* 2 tortillas (food for life)
* goat cheese with herbs
* hummus (I used roasted red pepper)
* 1/2 onion, sliced
* roasted red pepper
* 2-3 handfuls spinach
* kalamata olives

Saute onions in EVOO for about 5 minutes until soft and slightly browned. Add spinach until wilted, about 3 minutes.
Lightly spread butter on one side of tortilla. Flip over and spread goat cheese and hummus on the other side. When spinach is done cooking, add spinach, onions, and olives onto tortilla. Fold tortilla in half with butter side facing out and place on skillet until brown. Flip over and brown up the other side.

*This is a flexible dish Add any veggies/cheese you'd like. Serve with soup or salad.

Triple Chocolate Explosion Cookies

Melt the chocolate in the microwave. Stirring frequently (about every 20-30 secs)
* 4 oz semisweet chocolate
Mix the following ingredients and stir in the melted chocolate.
* 1/3 cup millet flour
* 1/3 rice flour
* 1/3 tapioca starch
* 1/2 tsp xanthan gum
*1 tsp baking powder
Beat the following items, in order, with a mixer:
* 1 stick butter (I use smart balance 50-50), soft
* 3/4 cup packed brown sugar
* 1 tsp vanilla
* 1 egg
Slowly add dry ingredients to butter mixture. Lastly, stir in:
* 1/2 cup dark chocolate
* 1/2 cup white chocolate
* 1/2 cup shredded coconut
Bake cookies at 350 for 9-11 minutes.

OPTIONAL: For the add in items you can use any kind of chocolate you want (milk, dark, white, semisweet) or get creative and add pecans, cranberries, pb, or butterscotch chips. Use your imagination.

Coconut Carrot Cupcakes with Cream Cheese Frosting

Cupcakes
* 3 large eggs
* 1/2 cup veg oil
* 3/4 cup brown sugar
* 1/3 cup pumpkin
* 2 tsp vanilla
* 1 1/2 tsp pumpkin pie spice
* 2 cups Pamela's Ultimate Baking Mix
* 3/4 cup sweetened coconut
* 1 1/2 cup grated carrots
* 1/2 cup raisins
* 1/2 cup pecans or walnuts, chopped

In a bowl, beat eggs. Add oil and brown sugar and mix till smooth. Mix in pumpkin, vanilla, and pumpkin pie spice. Slowly add in the baking mix. Lastly, stir in coconut, carrots, raisins, and nuts.

Spoon into 12 lined muffin cups and bake in a 350 degree oven for 20-23 mins.
For a cake, pour mix into a springform pan and bake 40-45 mins.
For breakfast, leave the muffins unfrosted. For dessert add cream cheese icing.

Cream Cheese Frosting
* 4 oz soft cream cheese
* 2 Tbsp soft butter ( I use smart balance)
* 2 tsp vanilla
* 3 cups powdered sugar
In a bowl, beat the cream cheese and butter until fluffy. Add the vanilla and then slowly add in powdered sugar until desired sweetness.

*modified from Karina's Kitchen

Cinnamon Apple Muffins

This looks like a lot of ingredients, but it is a really easy recipe. For an easier option, you could replace the flours and starch with 1 1/2 cups of Pamela's Ultimate Baking mix and leave out the xanthan gum.

In a small bowl mix together the following ingredients:
* 1/2 cup rice flour
* 1/4 cup millet flour
* 1/4 cup sweet sorghum flour
* 1/4 cup cornstarch/tapioca starch
* 1 1/2 tsp baking powder
* 1 tsp baking soda
* 1 tsp xanthan gum
* 1 tsp cinnamon
* 1 tsp pumpkin pie spice

In a large bowl beat the following ingredients until smooth:
* 1 cup applesauce (no sugar added)
* 1/3 oil (olive or vegetable)
* 1/2 cup packed brown sugar
* 1/4 cup agave nectar
* 2 tsp vanilla
* 2 eggs
* 4 Tbsp apple juice

Add the dry ingredients to the wet ingredients and mix well. Then stir in the following:
* 2 cups chopped granny smith apple
* 1/2 cup chopped pecans or walnuts

Bake at 350 for 20-25 minutes. Makes 12 delicious fall muffins :)

Garden Vegetable Soup

According to weight watchers, this is a zero point meal. Unless of course you are like me and eat it with a side of garlic bread. mmmm...

6 cups broth (chicken or veg)
2 carrots, diced
1 large onion, diced
5 cloves, minced garlic
1/2 cabbage, chopped
1/2 pound green beans
3 tablespoons tomato paste ( I use pasta sauce)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 small jalapeno (use more or less depending on your taste)
1 large zucchini, diced

Pour olive oil in a pan and allow to heat on med for 1 min. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients, except for the zucchini and bring to a boil. Cover, reduce the heat to medium, and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

*modified from Veggie Venture

Santa Fe Chowder

*VEGAN "Pantry meal" This soup is fast, delicious, and easy to make (since most the ingredients can be kept on hand in the pantry). A great fall soup. Light pumpkin flavor with a nice, thick consistency.

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon cumin
1 15-oz can pumpkin
1 15-oz can tomatoes (fire roasted, w/ lime andcilantro, or w/ green chiles for added spice)
1 4-oz. can roasted green chiles
1 can corn
1/2 cup salsa
1/2-1 cup broth to thin chowder, as needed
1 cup lite coconut milk
Chopped cilantro, to taste
Juice from 1 fresh lime

Heat the oil in a soup pot and add the garlic, cumin; stir for one minute to mingle flavors. Add the pumpkin, tomatoes, green chiles, corn, and salsa. Mix together.

Add the broth. Heat through to a simmer, and then add the coconut milk. Top with cilantro and heat through slowly. Add the fresh lime juice. Stir. For more spice, sprinkle a few dashes of cayenne pepper and mix in.


*modified from Karina-s Kitchen- Recipes from a Gluten-Free Goddess: Santa Fe Pumpkin Chowder

Blueberry Sour Cream Muffins

*WHEAT FREE, GLUTEN FREE
Joel says that these are his favorite muffins :)

2 large eggs - room temperature
1/2 cup oil (light olive oil or vegetable oil)
3/4 cup (packed) organic light brown sugar
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain yogurt
2 cups Pamela's Ultimate Baking Mix
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)

Preheat oven to 375 degrees. Line a 12-muffin tin with paper cups.
Beat the eggs and oil together. Add sugar, vanilla, and sour cream/yogurt and beat for a minute until mixed completely. Slowly stir in Pamela's baking mix. Lastly, fold in blueberries.Spoon the batter into the cups.Fill them to the top, as wheat free muffins don't expand as much as normal muffins do.
Bake in the center of the oven for about 25-30 minutes, until golden and dry in the center. If using fresh blueberries, cut back the baking time to about 20-25 minutes.

*Modified from Karina's Kitchen (this site is INCREDIBLE for anyone who is allergic to wheat/gluten and or a vegetarian. Every recipe I have tried is amazing!!