Gluten Free Almond Cookies

These cookies are AMAZING! They are gluten and sugar free (with the exception of honey). They are very low in calories and high in protein! They come out soft and sweet. The recipe calls for Almond Meal/Flour (same thing). I found it at Trader Joe's with the nuts. It is just almonds processed into flour form. You should be able to do it with a food processor.

Gluten Free Almond Cookies

Ingredients:
1 1/4 cup Almond Flour/Meal
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1 large Egg
1/4 cup Honey
1/4 cup chopped Pecans

Directions:
1. Stir ALL ingredients together until smooth.
2. Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from eachother.
3. They really like to stick to the pan, so use parchment paper if you have it.
4. Bake at 350 degrees for 10-12 minutes or until desired doneness.
5. Allow to cool before removing from pan.

Whole Wheat Blueberry Muffins

These were quick and easy to make. To preserve texture, do not over mix the batter. It will be lumpy when spooned into muffin pan.

Whole Wheat Blueberry Muffins

Topping

2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon

Muffins
3/4 cup milk
1/4 cup vegetable oil
1/4 cup honey
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries (do not thaw)


1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
2. In small bowl, stir together topping ingredients; set aside.
3. In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.
4. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.
5. Bake 18 or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.

Roasted Potatoes

Tasty side dish to our sloppy joes. These were VERY easy!

Ranch Roasted Potatoes

Ingredients

2 large russets, peeled and chopped into bite sized pieces
1/4 cup vegetable oil
1 (1 ounce) packet hidden valley ranch dressing mix (seasoning and salad mix)

Directions

1. Preheat oven to 450°F. Cover baking pan with foil to prevent sticking.
2. Place potatoes in a resealable plastic bag and add oil, seal bag.
3. Toss to coat, add salad dressing mix and toss again until coated.
4. Bake in an baking pan for 35 minutes or until potatoes are brown and crisp.

Almost Meatless Sloppy Joes

Found this recipe in the May 2010 issue of Cooking Light. Instead of ground beef, we substituted ground bison. It's a little leaner and far more sustainable.

Almost Meatless Sloppy Joes

2 tbs olive oil
1/2 Cup finely chopped white onion
1 tbsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
6 oz ground sirloin
1/2 cup grated carrot
2 tsp chili powder
1 tsp brown sugar
1/2 tsp dried oregano
1/4 tsp ground red pepper
2 Cups canned crushed tomato (I used fire-roasted for more flavor)
1 Can (15 oz) red beans, rinsed, drained, and divided (I substituted kidney beans)
Sandwich rolls, split and toasted

1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble meat.

2. Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, sitrring occasionally. Sir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.

3. Partially mash 1 Cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of sandwich roll.