Category: Sides, Snacks & Sauces

  • Easy to Pack and Stash Trail Mix

    • 1 cup pecans
    • 1 cup cashews
    • 1 cup almonds
    • 1 cup sunflower seeds
    • 1 cup cranberries
    • 1 cup coconut flakes
    • 1 cup Dagoba chocolate nibs
    • 1 cup Goji berries
    • 1/2 cup pumpkin seeds

    Mix together in a large bowl.  Separate into small serving-size baggies and store in cupboard for an easy grab and go snack.

  • Red Chili Oil

    From Carmen Anderson

    • 1/2 cup extra-virgin olive oil
    • 1 1/2 teaspoons crushed red pepper flakes.

    Heat the olive oil in a small saucepan for a couple of minutes–until it is about as hot as you would need it to saute some onions, but not so hot that it smokes.  Turn off the heat and stir in the crushed red pepper flakes.  Set aside and let cool, then store in refrigerator.  Bring to room temperature again before using.


  • Pomegranate Lime Dressing

    • 1/4 cup fresh lime juice
    • 1/4 cup pure Pomegranate juice, or Pomegranate Rejuvenate-Premier Research Labs
    • 1 tablespoon Vegenaise or sour cream
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Stevia
    • 1/4 teaspoon ground cumin
    • 1 garlic, minced
    • 4 tablespoons Olive oil
    • 2 tablespoons Walnut oil
    • salt to taste

    Combine first 7 ingredients in a bowl.  Add the oils and whisk to blend.  Season with salt.

  • Savory Gluten-Free Gravy

    From Beth Hillson, Living Without

    • Pan juices
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • ¼ cup white wine
    • 1/3 cup orange juice
    • 2 tablespoons cornstarch mixed with 3
      tablespoons orange juice
    • 1 cupe gluten-free chicken broth
    • ¼ cup heavy cream.

    Collect juices from turkey and roasting pan.   Cool and skim off fat.  In a saucepan, heat olive oil and sauté onion over low heat until soft, about 3 minutes.  Add wine and orange juice.  Simmer until liquids are reduced by half.  Add chicken broth and pan juices and simmer 6 minutes to reduce.  Stir in cornstarch mixture and stir until thickened.  Add ¼ cup heavy cream.


  • Gluten-Free Cornbread Stuffing

    Beth Hillson, Living Without

    • 6-7 cups gluten-free corn bread (made
      ahead) cubes (1/2 inch)
    • 4 links gluten-free sausage, simmered
      in hot water for 10 minutes
    • 4 tablespoons olive oil
    • 1 large onion, diced
    • 2-3 carrots, diced
    • 3 stalks celery, diced
    • 4 cloves garlic, minced
    • 1 apples, peeled and diced
    • 28 ounces chicken broth
    • Salt and pepper to taste

    Preheat oven to 325.  Lightly oil a 2-quart casserole dish or 9×13 inch pan.  Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.  Rinse sausage in cold water.  Remove skin and crumble sausage.  Reserve.

    Heat olive oil and sauté onion, carrots and celery for 2-3 minutes or until vegetables are soft.  Add garlic, apple and crumbled sausage and sauté another 2 minutes or until apples are soft.  Add cornbread cubes and toss to coat with mixture.  Pour broth over mixture. Add seasonings, as desired.  Pack loosely into prepared pan.  Bake at 350 for 30-40 minutes.



  • Gluten-free Corn Bread

    Adapted from Dinosaur Bar B Que Grill

    • 1 1/4 cups yellow cornmeal
    • 1/4 cup sugar (Xylitol)
    • 3/4 cup Pamela’s Gluten-free Baking mix
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon sea salt
    • 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
    • 2 eggs, slightly beaten
    • 1/2 teaspoon vanilla
    • 1/4 cup melted butter
    • 2 tablespoons raw honey

    Set oven at 350.  Grease an 8×8-inch baking pan with butter or coconut oil.  Keep warm in the oven.

    Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.  Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.  Pour the wet ingredients into the dry and give them a good stir, just til moistened.

    Pull the hot greased pan from the oven and pour in the batter.  Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.  When done, take the corn bread out of the oven and brush the top with honey.  Cool slightly before cutting into squares.  Enjoy with butter and honey and your favorite chili!

  • Ginger Garlic Hummus (The best Hummus!)

    From Kathrine Page

    • 1 clove garlic
    • 1 one inch long fresh ginger
    • 2 cups chickpeas, drained
    • 1/4 cup cashew butter
    • juice of one lemon
    • 3 tablespoons rice vinegar
    • 1/2 teaspoons chili-garlic sauce
    • 1/2 teaspoon anise
    • 1/4 cup chopped cilantro
    • 1 green onion, chopped
    • 1 teaspoon oil

    Mince garlic and ginger in processor.  Add beans, lemon juice, butter, vinegar, garlic sauce, anise.  Process to a coarse puree.  Add cilantro and green onion.  For thinner hummus, add more lemon juice or vinegar.  Use as a dip for vegetables or crackers.


  • El Torito’s Enchilada Sauce-Gluten-Free version

    • 2 tablespoons vegetable oil
    • 2 tablespoons brown rice flour, or Pamela’s Making mix
    • 1/4 cup red chile powder, mild
    • 2 cups beef broth, fresh or canned
    • 2 cups tomato puree, canned
    • 1/2 teaspoons oregano, dried
    • 1/4 teaspoon cumin
    • 1/2 teaspoon granulated garlic
    • 1 teaspoon salt, to taste

    Heat oil in large saucepan.  Add the flour to the oil and make a roux.  Stir and cook over medium heat for 2 minutes until it becomes brown in color.  Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic, and salt to the roux and simmer over low heat for 15 minutes.  Use for enchiladas, or any Mexican dish calling for enchilada sauce.


  • Cranberry Salsa Dip with Cream Cheese

    From Jane Collins

    • 3 cups of fresh cranberries (1 bag) rinsed and drained
    • 4 green onions, minced (1/2 cup)
    • 2 small jalapeno peppers, seeded, minced (2 Tbsp), or 1/2 a 4 oz can of roasted jalapenos
    • 1/2 cup sugar
    • 1/4 cup fresh cilantro, minced
    • 2 tablespoons fresh ginger, minced
    • 2 tablespoons fresh lemon juice

    Rinse, drain, and pick over cranberries, discarding all that are too soft or bruised.  Place them in a food processor and pulse until finely chopped, but not mushy.  Transfer to a bowl.  Stir in the green onions, jalapenos, sugar, cilantro, ginger and lemon juice.  Cover and refrigerate for at least 4 hours to allow the flavors to blend and develop.  If you taste immediately after mixing, you will find the flavors too sharp and tart… mellows and sweetens over time.  Makes about 2 cups.

    • One 8 oz. package of cream cheese
    • 1 box of Gluten-free rice crackers

    Spoon about one cup of salsa over the cream cheese and spread crackers around the plate.  Garnish with a few sprigs of cilantro and a few cranberries for a festive look.  Refrigerate any left over salsa……..if there is any left!  This does not keep more and a couple of days.


  • Asian Ginger Dressing

    From Vegetarian Times

    • 1/2 cup rice vinegar
    • 1 tablespoon sherry (optional)
    • 1/8 teaspoon ginger
    • 2 cloves garlic, chopped
    • 2 tablespoons apple juice concentrate
    • 1 tablespoon soy sauce
    • 1 tablespoon cornstarch
    • 1/4 cup cold water

    In a small saucepan, combine all ingredients except cornstarch and water.  Bring to a simmer.  Cover and simmer for 10 minutes.  Remove from heat.  Using a slotted spoon, discard garlic.  Dissolve cornstarch in water and stir into sauce.  Simmer, stirring constantly, until sauce thickens slightly, about 2 minutes.  Transfer to a small bowl; cover and refrigerate until thoroughly chilled.  Use as a dipping sauce for Spring Rolls.

  • Avocado Green Goddess Veggie Dip

    From Stephanie Anderson, Season 9 Biggest Loser

    • 1 1/2 cup plain Greek yogurt
    • 1/2 cup buttermilk
    • 1/2 ripe avocado, diced
    • 1 tablespoon basil
    • 1 teaspoon chopped cilantro
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon dried dill
    • 1 teaspoon ground mustard
    • 1 teaspoon onion powder
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt

    Combine all ingredients in a food processor or blender until smooth.  Store in the refrigerator.  Serve with veggies such as freshly steamed asparagus, celery, red, yellow, or orange bell peppers.


  • Mushroom Spinach Egg Bake

    • 1 bunch fresh organic spinach, chopped
    • 3 cups mushrooms, chopped
    • 4 oz. raw cheese, grated
    • 10-12 organic eggs
    • 1/2 cup organic cream
    • salt and pepper
    • 1 heaping teaspoon prepared mustard
    • 1/2 stick butter (2 oz.) melted


    Preheat oven to 350 degrees

    Place spinach evenly in greased, 9×13 glass baking dish.  Spread mushrooms evenly over spinach.

    In a medium sized bowl, break the eggs.  Add melted butter, cream and mustard.  Add black pepper and salt.  Whiz using blender or hand whisk.

    Pour egg mixture evenly over spinach and mushrooms.  Sprinkle grated cheese evenly over top.  Cover the dish with foil.  Bake for 35-40 minutes.  Serve with salad.