HOLIDAY 2016
Wholesome holiday cooking Tips and tricks for holiday cooking free from gluten and allergens
what’s inside
Ancient Whole Grain Recipes: Thanksgiving Halloween Christmas & More
Look for fall inspired Motew favorites!
in this issue It’s hard to believe another summer season has passed. Believe it or not, fall and winter are my favorite seasons. It’s the time that our family comes together around sports, holidays and most of all good cooking. During the holiday season, I love baking and creating recipes from the fresh farmers’ market finds and fall flavors that create memories. And while we all know the holidays are a time for indulging, here at Zemas, we don’t make exceptions or give up great tasting food in the name of holiday feasting. All year long in my house we use food as fuel and bake with ingredients that are clean and filling. I have to keep my athletic brood full and energized! The best part about the way I cook is that you don’t have to sacrifice taste for health even if you have a modified diet. It can be daunting to be a guest at a party or feel like you have nothing to eat while others feast. My newest seasonal cookbook will help solve those problems. I’m bringing to life some of my favorite family recipes and adding the “Zemas” touch to help them fit your health and dietary needs. New this year are also some of our favorite meal time dinner solutions. Easy to make and delicious to eat, we hope you enjoy this new addition. Bon appetit and happy and healthy holidays from my family to yours!
Jill
jewish holidays
apple crisp
ingredients
tips
serves 8-10 -1c. Zemas Gluten-Free Cinnamon-Oatmeal Apple Muffin mix -8-10 apples, peeled, cored and thinly slices (Granny Smith or Honeycrisp) -1/2 c. gluten-free oats -1⁄2 c. palm sugar (or sugar of choice) -4-6 T. butter, cold and diced (dairy-free or regular) or 1⁄2 c. oil of choice (grapeseed oil, coconut oil) -1-2 T. lemon juice -2 T. starch (arrowroot, tapioca, corn starch) -¼ c. walnuts, chopped (optional)
Save remaining Zemas mix in an air-tight container for additional crisps. Mix up it with different fruits based on the season or family favorites.
instructions 1) Preheat oven to 350°F and spray a 10x10 baking dish with non- stick spray. 2) In large mixing bowl toss apples, lemon juice, starch, and sugar. Pour into baking dish. 3) In a second bowl combine Zemas mix, oats and optional walnuts with the diced butter or oil, sugar and gently work together with your hands. 4) Sprinkle mixture on top of the fruit. 5) Bake for 45 minutes on top of a parchment paper lined cookie sheet (in case of spill over). Crisp should be bubbly with a slightly browned top.
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Pear Buckle
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ingredients
instructions
Serves 8-10 -Zemas Gluten-Free Multigrain Pancake & Waffle mix -4 T. butter (dairy-free or regular) -3⁄4 c. palm sugar (sugar of choice) -3⁄4 c. milk of choice (almond, rice, coconut, dairy) -1 egg (egg replacer) -1 t. pure vanilla extract -1 1⁄4 t. baking powder -2 large Bartlett pears (cored and sliced)
1) Preheat oven to 350°F. 2) While oven is preheating, place butter in 8x8 round cake pan and put in oven while it is warming to melt. Take out once melted and set to the side. 3) In bowl combine Zemas mix, sugar, and baking powder. 4) In second bowl, beat egg, milk, and vanilla together. 5) Once combined add wet mixture to the dry mix and whisk until combined. 6) Swirl melted butter around the cake pan to coat and then pour in the batter.
ingredients
instructions
tips
Makes 12-14 pancakes -Zemas Gluten-Free Multigrain Pancake & Waffle mix -2 organic eggs (or egg replacer) -1 c. water -1 t. sea salt -1⁄2 t. black pepper -1⁄2 t. garlic powder -6 c. spinach and kale, chopped -1 c. onion, grated -1 c. carrot, grated -1 c. zucchini, grated with skin on 1⁄4 c. cilantro, chopped (optional) -oil of choice for pan frying
1) In a bowl, combine the first 5 ingredients into a batter then fold in the veggies. 2) Heat a skillet with about 4 T. oil. 3) Once the oil is hot, pour about 1/3 c. of the batter into the pan cooking 2-3 minutes per side or until brown. Repeat on other side. 4) Remove veggie pancake and drain excess oil on paper towel lined cookie sheet or plate. Sprinkle with sea salt. 5) Add more oil as needed and continue until all of the batter is gone.
These are a delicious fall side dish. Try adding spaghetti squash, shredded sweet potato and shredded beets. Drizzle with Sriracha for some added heat.
Farmer’s Market Veggie Pancake Recipe
7) Lay pear slices on top in a thin layer. 8) Bake 45 minutes or until toothpick comes out clean. Serve warm.
tips Most pears make for a good substitute for Bartlett pears. This cake is best eaten the same day!
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Apple Cider Baked Donuts
ingredients -1 pkg. Zemas Gluten-Free Cinnamon-Oatmeal Apple Muffin mix -½ t. baking powder -¼ t. baking soda -1 tsp. xanthan gum -¼ t. ground clove -¼ t. ground nutmeg -½ c. butter, melted (dairy free alternative) -¼ c. grape seed oil (olive oil, coconut oil) -2 T pure maple syrup -¼ c. palm sugar -1 t. pure vanilla extract -2 eggs -1 c. apple cider
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Instructions
1) In a mixing bowl whisk together mix, baking powder, baking soda and xanthan gum. In another bowl. 2) whisk together butter, oil, vanilla, eggs and palm sugar. Working in three batches alternate adding the 3) flour and milk into the egg mixture until everything is well combined. Spoon batter into donut well of 4) baby cake maker, or you can pipe the batter into the wells using a piping bag. Bake for about 7-8 5) minutes until toothpick inserted comes out clean. Let cool on wire rack before glazing.
ingredients Makes 1 large bundt cake -Zemas Gluten-Free Cinnamon-Oatmeal Apple Muffin mix -3 eggs (or egg replacer) -¼ c. milk of choice (almond, rice, coconut, dairy) -1 1⁄4 c. honey (or pure maple syrup) -1⁄4 c. oil of choice (grapeseed, coconut, olive) -1 1⁄2 t. xanthan gum -1 t. baking powder -1/8 t. ginger -1/8 t. clove -1⁄4 t. nutmeg -1⁄4 t. sea salt
Instructions
1) Preheat oven to 350°F and spray a bundt pan with nonstick cooking spray. 2) In a mixing bowl combine Zemas mix, xanthan gum, baking powder, ginger, cloves, nutmeg and salt. 3) In a second bowl combine eggs (or egg replacer), milk, honey(or pure maple syrup) and oil together. 4) Mix the wet mixture into the dry mixture and stir until thoroughly combined. 5) Pour batter into prepared bundt pan and bake for 30 minutes. 6) Allow to cool, then invert it onto a large plate and enjoy.
Tips Zemas favorite egg replacer is made by mixing 1⁄4 c. water with 1 T. of chia seeds. Stir and allow to gel (approx. 5 minutes). Dust cake with powdered sugar.
bundt cake
Optional glaze -2 T. butter -4 T. apple cider -1 t. vanilla -1 c. confectioners’ sugar
Tips Zemas favorite egg replacer is mixing ¼ c. water with 1 T. of chia seeds. Stir and allow to gel (approx 5 minutes)
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Sed’s Roasted Chicken
ingredients
Instructions
tips
Makes approximately 12 -3⁄4 c. Zemas Gluten-Free Multigrain Pancake & Waffle mix -3 eggs(or egg replacer), beaten -2 baking potatoes -1 sweet potato -2 t. sea salt -1 t. black pepper -1 t. garlic powder -Oil for frying (oil of choice)
1) Grate the potatoes by hand and place in the center of a clean dish towel, wring out the excess water. 2) In a mixing bowl combine potatoes, beaten eggs(or egg replacer), Zemas mix, salt, pepper, and garlic powder. 3) In a non-stick pan, heat oil over medium heat. Oil should be approximately 1⁄2 inch deep so replenish as needed. 4) Scoop about 2 heaping tablespoons of potato mixture into pan and flatten slightly. 5) Fry about 2-3 minutes per side until crisp and browned. 6) Remove and place on a plate lined with a paper towel, serve and enjoy.
For parties or large family events, pre-make and reheat on a cookie sheet lined with parchment paper under a broiler for 1 min per side. Double the batch for a Hanukkah party! Enjoy with my favorite homemade Crockpot Applesauce. In a small crockpot, add 8-10 apples(peeled, cored and sliced). Sprinkle with 1 T. ground cinnamon. Cook on low for 8 hours. Use a wooden spoon to stir leaving some small chunks as desired. Serve warm or cold.
Hanukkah Latkes
Serves as many people as you want depending on how much chicken you buy. For my family of 5 kids and two adults I make 6 breasts, 8 wings, 8 drumsticks and 4 thighs. All are bone-in with skin. This recipe has been handed down to me from my grandmother Sed and I only make it 1-2 times per year to keep it special.
ingredients -Chicken, washed -4-6 large white onions, chopped -Paprika -Sea salt and ground pepper to taste
Jill’s favorites
Preheat oven to 425°F. In a large, deep roasting pan (you may need two depending on how much chicken you bought), place the chopped onions down so that they cover the entire bottom and is about 1” deep. Lay down the chicken, skin side down, on top of the onions. Sprinkle with salt, pepper and lots of paprika. Place in oven and roast for 20 minutes. Turn over chicken and repeat the steps roasting for another 15 minutes, or until the skin is lightly browned. Take out of oven and pour enough water in to cover the bottom 1”. Cover pans with foil, tightly. Turn oven down to 350°F. Roast for 1-1.5 hours, until cooked through. Remove the foil and broil for about 3 minutes. I serve with brown rice or quinoa and roasted veggies. 10
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Holidays
spiderweb cake
Cake ingredients Serves 8-10 -1 c. Zemas Gluten-Free Cocoa Teff Pancake & Waffle mix -1 egg + 1 egg white (egg replacer) -3⁄4 c. palm sugar (sugar of choice) -1⁄2 c. milk of choice (almond, rice, coconut, dairy) -1⁄4 c. unsweetened applesauce -1⁄4 c. oil of choice (coconut, grape seed, olive) -1 t. pure vanilla extract -1 1⁄2 t. instant espresso or instant coffee powder (optional) -1 oz. unsweetened pure baking cocoa bar (dairy-free or regular)
Filling ingredients
-3 oz. cream cheese, room temp. (dairy-free or regular) -1 egg yolk(for vegan version, omit this ingredient) -1 T. sorghum flour (or brown rice flour) -1 T. pure maple syrup -1⁄2 t. pure vanilla extract
Instructions 1) Preheat oven to 350°F and grease with non-stick spray. 2) In microwave safe dish, cook cocoa bar for 15 seconds. Stir and cook another 15 seconds and repeat until totally melted. Set aside. 3) In a second bowl, combine Zemas mix with sugar and espresso powder(optional). 4) In a stand mixer with paddle attachment mix oil and melted cocoa bar. Add in 12
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eggs and beat on medium until light and fluffy. 5) Add in applesauce, milk, and vanilla. Mix until smooth. 6) Add in dry mixture and mix until just combined. 7) Pour into cake pan and set aside. 8) In stand mixer, beat all frosting ingredients until smooth. 9) For spider web effect, use a piping bag and round tip. Place the cream cheese mixture inside. *(If you don’t have a piping bag and cake decorating tips use a ziplock bag and cut the corner of the bag). 10) Place a large dot of cream cheese in the middle of the cake (quarter size). Create 3 circles around the dot creating a bulls-eye appearance. 11) Take a butter knife and starting in the center, drag the knife out. Wipe down knife and repeat 8 times around the circle. 12) Bake 23-28 minutes or until toothpick comes out dry. Allow to cool.
tips This cake can also become a Holiday Snowflake Cake by running the knife through the cream cheese in the opposite direction.
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Ghost and Mummy Brownies
ingredients Makes 48 mini-cupcakes -Zemas Gluten-Free Cocoa Teff Pancake & Waffle mix -¼ c. milk of choice (almond, rice, coconut, dairy) -¼ c. dark or semi-sweet chocolate chips, melted (dairy-free or regular) -8 T. unsalted butter, at room temperature (dairy-free or regular) -3 T. oil of choice (grapeseed, coconut, canola) -1 ½ c. palm sugar (or sugar of choice) -¼ c. pure cocoa powder -3 eggs (or egg replacer) -2 t. pure vanilla extract -1 ¼ c. water -1 t. baking soda -½ t. baking powder -½ t. salt -1 ½ t. xanthan gum
Buttercream Frosting -1 ½ c. butter, room temperature (dairy-free or regular) -4 c. powdered sugar, sifted (vegan or regular) -1 t. pure vanilla extract -1-2 T. milk of choice (dairy, almond, rice, coconut)
cupcakes instructions
Preheat oven to 350°F. Fill the cups of a large muffin tin with cupcake liners. In a bowl combine all the dry ingredients; set aside. In a bowl of an electric mixer cream the butter, oil and sugar together. Scrape down the sides and add in the cocoa powder and vanilla. Add in the eggs, mixing after each addition. In a small saucepan, heat up the water and milk, take it off the heat right before it begins to boil. Mix in the dry and milk mixture, alternating each addition. This will look soupy, don’t worry
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it is supposed to. Fold in the melted chocolate. Fill each cupcake liner ½ full and bake for 15-17 minutes. Using a toothpick, insert into the middle of a cupcake, if it comes out clean remove them from the oven and allow to cool on a wire rack before frosting. If it comes out wet, bake for a couple of more minutes, monitoring.
buttercream Instructions In the bowl of an electric mixer cream the butter. Add in the powdered sugar 1 cup at a time, scraping down the bowl after each addition. Add in the vanilla. Next, add in the milk one tablespoon at a time, you want the frosting to be spreadable. You may need to add more milk. You don’t want the frosting to become too thin. Once the buttercream frosting is finished and the cupcakes are cool, you are ready to assemble. Fill each cupcake liner ½ full and bake for 15-17 minutes. Using a toothpick, insert into the middle of a cupcake, if it comes out clean remove them from the oven and allow to cool on a wire rack before frosting. If it comes out wet, bake for a couple of more minutes, monitoring. Mini-Mummy Variation: Bake as mini-cupcakes for 8 minutes. Place frosting in a piping bag with a petal tip. Pipe strips across the cupcake reminiscent of a mummy. Use any dye-free candies to make the eyes. Ghoulish Ghost Cupcake: Bake as mini-cupcakes for 8 minutes. Pipe on the buttercream any way you like, then top with a large marshmallow(vegan or regular). Decorate with your favorite dye free candies.
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Stuffing Base -Zemas Gluten-Free Multigrain Pancake & Waffle mix -¼ c. oil of choice (grapeseed, olive) -1 t. apple cider vinegar -1 c. water -2 T. pure maple syrup -¼ c. egg whites (egg replacer)
Stuffing
-4 T. butter (regular or dairyfree) -2 eggs (egg replacer) -2 c. chicken stock, low sodium (vegetable stock) -2 T. olive oil -1 yellow onion, small and diced -½ c. celery, diced -½ c. carrots, diced
-1 t. fresh thyme -1 clove garlic -1 c. roasted chestnuts, chopped (optional) -salt and pepper
Stuffing Base (Day One)
1) Preheat oven to 325 degrees and line a 12x8x1 jelly roll pan with parchment paper. 2) In mixing bowl, combine all ingredients and pour into pan. 3) Bake for 20 minutes, allow to cool in pan for 10 minutes. 4) Remove and allow to go stale on a wire cooling rack overnight.
Stuffing (Day Two)
1) Preheat oven to 375 degrees and spray casserole dish with non-stick spray. 2) Cut staled Stuffing Base into 1-inch cubes and place on cookie sheet lined with parchment paper
3) Toast for 10 minutes, remove, and cool. 4) In large skillet heat olive oil and sauté onion, carrots, celery and chestnuts until onions are translucent. 5) Place veggies in a large mixing bowl and add remaining ingredients, mix well. 6) Once mixed, add toasted bread cubes and gently fold using a rubber spatula. 7) Allow to sit 2-3 minutes so the bread cubes can soak up the liquid. 8) Gently pour into casserole dish and dot with butter on top. 9) Bake 25 minutes, lower oven temp. to 350 and bake an additional 20-25 minutes until golden brown on top. 10) Remove and serve.
Panfried Sweet Potato Pancakes ingredients
Make 20, 4-6” pancakes -Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix -2 large sweet potatoes, peeled and grated -2 1⁄2 c. water -1⁄4 c. pure maple syrup –2 eggs (or egg replacer) –1 t. sea salt -½ t. ground black pepper(optional)
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instructions 1) In a bowl combine all the above ingredients(except the sweet potatoes) and mix well. 2) Fold in the grated sweet potatoes. 3) Heat a skillet with 4 tablespoons grape seed oil. You want the oil to be ½” deep so adjust oil to the size of your frying pan. 4) 4) Once the oil is hot, pour about 1/3 cup of vegetable pancake batter into the pan. 5) Cook for a 2-3 minutes on one side, or until browned and then turn and do the same with the other side. Place cooked pancakes on paper towel lined cookie sheet and
sprinkle with sea salt. 6) Reheat in a preheated oven to 400°F for 5-7 minutes or until warmed thru.
tips I love serving these with a spicy mayonnaise on a bed of arugala.
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Thanksgiving Stuffing
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Pot Pie Filling ingredients Serves 8-10 -2 T. Zemas Gluten-Free Multigrain Pancake & Waffle mix (reserve the rest for biscuit topping) -3 c. cooked turkey(leftovers), cut into chunk(vegans use leftover protein sorce) -3 c. chicken broth, low sodium(vegans use vegetable broth) -1 medium onion, chopped -1/3 c. oil of choice (olive, grapeseed, canola) -1 1⁄2 T. starch (tapioca, cornstarch, arrowroot) -3⁄4 c. frozen or fresh peas -3⁄4 c. carrots, diced and steamed -1 1⁄2 t. sea salt -1⁄2 t. pepper -1 T. fresh thyme or ½ t. dried(optional)
Biscuit Topping INGREDIENTS -Zemas Gluten-Free Multigrain Pancake & Waffle mix (minus the 2 T. used in the filling) -1⁄2 t. sea salt -1 1⁄2 T. baking powder -1 1⁄2 t. xanthan gum -8 T. butter (diary-free or regular) -1 c. milk of choice (almond milk, dairy, coconut)
Pot Pie Filling
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Turkey Pot Pie
1) In a large stockpot heat olive oil on medium heat, add in the onion and sauté for 2-3 minutes. 2) Whisk in the 2 tablespoons of starch, heat for about 1 minute. 3) Whisk in the broth, then let simmer over medium-low 19
heat until thickened. 4) Fold in peas and carrots, and season with salt and pepper. 5) Fold in the turkey and add any additional salt and pepper to your liking. 6) Pour mixture into a 10x10 baking dish then set aside while you prepare the biscuit topping.
Biscuit Topping 1) Preheat oven to 375°F. 2) In a bowl combine the dry ingredients and whisk. 3) Cut the butter into cubes and using your fingertips or a fork, “cut” in the butter until the mixture resembles cornmeal and there are small pea size pieces of butter throughout the mixture. 4) Using a wooden spoon; mix in the milk until the mixture comes together. 5) Use a 1⁄4 cup measuring cup to scoop the biscuit mixture onto the top of the turkey mixture. 6) Brush the top of the biscuits with olive oil, sprinkle with coarse sea salt and bake for 25 minutes, or until bubbling and browned on top.
tips If using organic carrots, feel free to leave on the skin after scrubbing clean. Lots of nutrients not to be wasted. Vegans, feel free to try with your leftover Thanksgiving protein.
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Tart Crust ingredients Serves 8-10 -Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix -3 T. palm sugar (or sugar of choice) -8 T. cold butter (regular or dairy-free) -1 egg (or egg replacer) -2 T. apple cider vinegar –3-5 T. ice-cold water
Filling ingredients -1⁄4 c. palm sugar (or sugar of choice) -2 1⁄2 t. ground cinnamon –1⁄4 t. sea salt -2 eggs (or egg replacer) -1 (15 oz.) can pumpkin puree –3⁄4 c. full-fat coconut milk (canned)
tart crust INSTRUCTIONS 1) In food processor combine Zemas mix and sugar, pulse until combined. 2) Add in the butter, pulse until mixture is coarse, and there are pea-sized pieces of butter throughout. 3) Add in the egg and vinegar and pulse until further combined. 4) Slowly add 3 T. of cold water and pulse 15 times. Touch the dough to see if it holds together. If it does, do not add any more water. If it does not, add the last tablespoon and check again. 5) Wrap the dough in plastic wrap and flatten into a disc shape, let firm up in the refrigerator for about 15 minutes. You can also do this part ahead of time and leave overnight. 6) When ready to bake the crust, preheat oven to 375°F and spray a tart pan(with a removable bottom) with non-stick cooking spray.
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7) Spray two pieces of parchment paper with non-stick cooking spray and using a rolling pin, roll out the dough. (The dough should be in between the sprayed sides). The dough may be slightly sticky, if so, use your hand to press into a circle shape. 9) Once the dough is rolled out to a little bigger than the tart pan, peel off one sheet of parchment paper and lay it gently into the pan. Pat into the pan and up the sides. If some dough gets stuck on the parchment paper, just scrap up and use your fingers to patch up any holes in the tart pan. 10) Place a sheet of parchment over the top of the crust and cover with pie weights or dried beans and blind bake* in the oven for about 8-10 minutes. 11) Take out of oven and set aside while you prepare the pumpkin filling and turn oven to 425°F. 12) Combine all of the Pumpkin Filling ingredients into a bowl and whisk thoroughly. 13) Pour into pre-baked tart crust. 14) Bake for 15 minutes at 425°F, then reduce temperature to 350°F and bake for another 30 minutes, or until knife inserted into center comes out clean. If the edges of the tart start getting too brown cover the edges with a piece of foil. 15) Cool on wire rack for at least 4 hours so it can set up. Store in refrigerator.
tips This is a more challenging recipe but worth the time and effort. I love sprinkling with chopped roasted pecans and serving with coconut whipped cream.
Pumpkin Tart 21
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CANAPES
ingredientS
tips
Makes 50 canapes -Zemas Gluten-Free Multigrain Pancake & Waffle mix -1 1⁄2 c. milk of choice (almond, rice, dairy, coconut) -1 egg (or egg replacer) -3 T. oil of choice (coconut, grapeseed, olive, canola) -1⁄4 c. pure maple syrup -1 t. pure vanilla extract
These are great for a party or large family get together. You can make the pancakes ahead and reheat in a warm over set at 275°F for 10 minutes or until warmed through. Be creative with your favorite toppings.
Instructions 1) Preheat griddle over medium heat. 2) Whisk together all wet ingredients in a mixing bowl. 3) Add in entire Zemas mix and whisk until combined. 4) Grease griddle. Ladle 1-2 T. of batter onto hot griddle. 5) Cook 3 minutes (or until you see air-bubbles forming) on first side. Flip and cook another 2-3 minutes. Remove and allow to cool on a wire rack. 6) Top with Olive Tapenade, Roasted Red Pepper Spread, Cream Cheese with Lox, etc.
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Spice Cookie ingredients Makes 14 cookies -Zemas Gluten-Free Chocolate Chip Cookie mix -2 T. unsweetened applesauce –4 T. oil of choice (grapeseed, olive, coconut, canola) -1/2 T. pure vanilla extract –2 t. ground cinnamon -1⁄2 t. ground nutmeg -3⁄4 t. ground cloves
instructions
3) Add in mix, cinnamon, nutmeg and cloves. 4) Form 2” cookie dough balls and place on cookie sheet. Using your palm, lightly press down on the cookies. Bake 12-14 minutes. 5) Cool on cookie sheet for 10 minutes and transfer to a cooling rack. 6) Store leftovers in a container with a tight fitting lid, if you have any!
ingredients
Instructions
Makes 24 mini-brownies -Zemas Gluten-Free Black Bean Brownie mix -1⁄2 c. canned black beans, drained and rinsed -1 t. pure vanilla extract -10 oz. water -1 Dark Chocolate Mint bar, chopped -½ c. peppermint candy, crushed -1 1⁄2 c. walnuts or hazelnuts, toasted and chopped (optional)
1) Preheat oven to 350°F and spray mini-muffin tin with non-stick spray. 2) Drain black beans in a strainer until the water runs clear. Place in blender with water and vanilla. Puree. 3) In a mixing bowl combine pureed mixture with Zemas mix and combine. Fold in mint chocolate bar and nuts(optional). 4) Fill mini-muffin cups 2/3 of the way full and bake 8 minutes. Remove brownie bites and sprinkle with peppermint candy, gently pressing the candy into the mini-muffin bites.
5) Return to the oven and bake an additional 2-3 minutes. 6) Allow to cool in pan for 10 minutes then finish cooling on a wire rack.
tips I like using India Tree Peppermint Crush candy because it’s dye-free. I also like to buy a high quality mint dark chocolate bar so the flavor really shines through. You can also use natural peppermint drops for a more intense mint flavor.
Mint Brownie Bites
tips Melt dark chocolate and drizzle on top for a delicious holiday cookie.
1) Preheat oven to 350°F and line a cookie sheet with parchment paper. 2) In a stand-up mixer fitted with a paddle attachment, combine the applesauce, oil, and vanilla. 24
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ingredients -1 package Zemas Gluten-Free Chocolate Chip Cookie mix -3 T. oil of choice -¼ c. unsweetened applesauce -½ T. vanilla -½ c. caramel sauce* -½ c. + ¼ c pecans, chopped -1 c. chocolate chips, melted
Instructions 1) Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper 2) In a bowl mix together the oil, applesauce and vanilla. 3) Add cookie mix to the bowl and mix until well combined.
Chocolate Dipped Cookie ingredients Makes 14 cookies -Zemas Gluten-Free Chocolate Chip Cookie mix -2 T. unsweetened applesauce -4 T. oil of choice (coconut, grapeseed, olive) -½ T. pure vanilla extract -1 ½ c. semi-sweet or dark chocolate chips (dairy-free or regular)
instructions 1) Preheat oven to 350 degrees and line a cookie sheet with parchment paper. 2) In a stand up mixer with paddle attachment combine applesauce, oil and vanilla. 26
3) Add in Zemas mix. Using your fingers, form 2-inch balls and place on cookie sheet. 4) Using your palm, lightly press down into cookies. 5) Bake 12-14 minutes. 6) Remove and cool 10 minutes on the cookies sheet. 7) In a double boiler over medium heat melt the chocolate chips. 8) Once cookies have cooled, dip them halfway into the melted chocolate and return to parchment paper. 9) Allow chocolate to harden, serve, enjoy.
4) Fold in ½ cup chopped pecans. 5) To make cookies, roll dough into a 2-inch ball. Poke a hole into the ball of dough. Put a teaspoon of caramel into the well you created then slowly cover with more cookie. Using the palm of your hand, pat dough down into a circle shape on cookie sheet (it’s okay if some seeps out!). 6) Bake cookies for 20 minutes. Let cool before dipping into chocolate.
3) Sprinkle with reserved ¼ cup pecans or decorate with whole pecans. 4) Let cool in refrigerator before serving.
tips * We used Date Lady caramel sauce.
melted chocolate
1) Melt chocolate chips over double boiler or in the microwave. 2) Dip the top of the cooled cookies into the melted chocolate.
Turtle Cookie
tips Add a sprinkling of chopped nuts or sprinkles for added fun and delicious varieties.
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ingredientS Cookie Cups -1 package of Zemas Gluten-Free Chocolate Chip Cookie mix -2 T. unsweetened applesauce -4 T. oil of choice -½ T. pure vanilla extract Date Almond Mousse -2 c. pitted dates, soaked in ¾ c. water overnight -1 c. raw almonds, soaked in ½ c. water overnight
Instructions Cookie Cups 1) Preheat oven to 350 degrees and spray mini muffin pan generously with non-stick cooking spray. 2) In a stand up mixer, with paddle attachment combine unsweetened applesauce, oil and vanilla and whisk until combined. 3) Add in entire Zemas mix. 4) Once combined, roll dough into 1 ½ inch balls. 5) Place dough into muffin cup. 6) Using your fingers, push into the center and up edges of the muffin cup. 7) Bake for 12 minutes, remove from the oven and use the back of a spoon to push the puffed up cookie gently back down into the center creating a bowl shape. 8) Once cooled enough to handle, loosen cookie cups around the edges with a butter knife and gently pop out. 9) Let cool completely on a cooling rack before filling.
Almond Date Mousse Cups 28
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Almond Date Mousse 1) Drain the dates and almonds. 2) Place the dates and almonds into a blender or food processor and puree until smooth. 3) If the mixture is too thick add in a tablespoon of water. 4) Put filling in piping bag fitted with a star tip. 5) Pipe filling into the cookie cups(if the filling is too loose, refrigerate for up to an hour before piping). 6) Keep refrigerated until ready to serve.
tips Feel free to swap to almonds for another seed or nut. Pistachios and cashews would be great!
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Breakfast
waffles
Cinnamon Roll Waffles
Makes 7-8 waffles(depending on your waffle maker machine) -Zemas Gluten-Free Multigrain Pancake & Waffle mix –1 1/3 c. milk of choice (almond, rice, coconut, dairy) –1⁄4 c. pure maple syrup -3 T. oil of choice (grapeseed, coconut, canola, olive) -1 egg (or egg replacer)
Cinnamon Topping -1⁄2 c. melted butter (dairyfree or regular) -3⁄4 c. palm sugar (or sugar of choice) -1 T. cinnamon
Cream Cheese Topping -4 T. butter (dairy-free or regular) -2 oz. cream cheese (dairyfree or regular) -3⁄4 c. powdered sugar(vegan or regular) –1⁄2 t. pure vanilla extract
separate sandwich bags, cutting one corner at an angle creating a piping bag. 6) Drizzle over waffles and enjoy!
Cinnamon Topping 1) Melt all ingredients in a small saucepan over medium heat until combined. Set aside.
Cream Cheese Topping 1) Heat butter and cream cheese in saucepan over low heat until warm enough to blend. Remove from heat and add powdered sugar and vanilla. Whisk until smooth.
tips I like to make the two toppings first and set aside, so that when I serve them the waffles are nice and warm.
Waffles 1) Make waffles according to the instructions on the back of the box. 2) While waffles are cooking, pour both toppings into two separate sandwich bags, cutting one corner at an angle creating a piping bag. 3) Add Zemas mix and cinnamon to bowl and combine thoroughly. 4) Ladle ¼ c. batter into waffle maker and cook according to waffle maker directions. 5) Pour cinnamon and cream cheese toppings into two 30
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Date Nut Waffles ingredients
Waffle Ingredients -1 package Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix -1 egg (or egg replacer) -1 1/3 c. milk of choice (almond, coconut, rice, dairy) -3 T. oil of choice (grapes, coconut) -1/4 c. pure maple syrup -1 t. pure vanilla extract Date-Nut Chutney Ingredients -1 c. dates, pitted and chopped -1 c. raw walnuts, chopped -2 T. pure maple syrup -2 T. date syrup -¼ c water 32
instructions
tips
Waffle Directions 1) Preheat waffle iron. 2) Whisk together all wet ingredients. 3) Add entire mix to wet mixture and combine thoroughly. 4) Spray with non-stick spray. 5) Ladle 1/4 c. of batter into waffle iron and cook as directed by your waffle iron. 6) Top with date-nut chutney(directions below). Date-Nut Chutney 1) Simmer all ingredients in a pot over medium heat, covered, until dates are softabout 10 minutes. Add water by tablespoonful if needed to thin out.
Add a dollop of coconut whipped cream for a sweet treat.
ingredients
Instructions
-1 pkg. Zemas Gluten-Free Multigrain Pancake & Waffle mix -1 egg (or egg replacer) -1 1/3 c. milk of choice -3 T. oil of choice -¼ c. pure maple syrup -¼ c. sugar of choice -2 t. ginger, ground -2 t. cinnamon, ground -1 c. apple, peeled and chopped -3 T. candied ginger, chopped fine (optional)
1) Pre-heat waffle maker. In a bowl whisk together all the wet ingredients. Add entire mix, sugar, ginger and cinnamon. Mix until well combined. Fold in chopped apple and candied ginger. Spray waffle maker with non-stick cooking spray and pour batter onto waffle maker. Cook until done. Top with ginger apple topping 2) Ginger-Apple topping 3) 2 apple, peeled and cut into thick slices 4) 4 T butter 5) 4 T. pure maple syrup 6) 2 t. ground cinnamon 7) 3 t. ground ginger
8) In a saute pan, melt the butter over medium-high heat. Add in the apples and cook for a couple minutes then add in the rest of the ingredients. Cook for about 5-10 minutes on medium heat then turn off until ready to use.
Apple Ginger Waffles
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Maple Bacon Donut
Donuts
Makes 24 baked donuts or 40 small Baby Cakes donuts -Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix -1⁄2 c. butter, melted (dairyfree or regular) -1⁄4 c. oil of choice (grapeseed, olive, coconut, canola) -1⁄4 c. palm sugar (or sugar of choice) -2 eggs (or egg replacer) -1 c. milk of choice (dairy, rice, almond, coconut) -1 t. pure vanilla extract -1⁄2 t. baking powder -1⁄4 t. baking soda -1 t. xanthan gum -2 c. crispy bacon, chopped up for topping (pork, turkey or vegan bacon)
Maple Glaze
-1 c. powdered sugar(vegan or regular), sifted -1 T. milk of choice (dairy, rice, almond, coconut) -2 T. butter(dairy-free or regular) -1/3 c. pure maple syrup
5) Spoon batter into donut well (or you can pipe the batter into the wells using a piping bag). 6) Bake for approximately 7-8 minutes until toothpick inserted comes out clean. 7) While donuts are baking begin the glaze. In a saucepan heat the milk and butter to just under a boil. 8) Remove from heat and add in pure maple syrup and powdered sugar. Whisk until smooth in consistency. Let cool slightly before using. (If glaze becomes too thick, reheat and add another tablespoon of milk.) 9) Remove the donuts from the oven and allow to cool on a wire rack. 10) Gently dip the top side of the donuts into the glaze or use a spoon to drizzle a layer over the donuts. Sprinkle with chopped bacon.
Instructions 1) Preheat oven to 400°F. Spray a donut pan* with nonstick cooking spray. 2) In a mixing bowl, whisk Zemas mix, baking powder, baking soda and xanthan gum. 3) In another bowl, whisk together butter, oil, vanilla, eggs and sugar. 4) Working in three batches alternate adding the dry mixture and milk into the egg mixture until everything is well combined. 34
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Cocoa Banana Waffle ingredients
-Zemas Gluten-Free Cocoa Teff Pancake & Waffle mix -3 medium roasted bananas* -1 1/3 c. milk of choice (almond, rice, coconut, dairy) -¼ c. pure maple syrup -3 T. oil of choice (coconut, grape seed, olive) -1 egg (egg replacer) -1 t. pure vanilla extract -2 T. powdered peanut butter or sunbutter (optional)
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instructions
tips
1) Preheat waffle maker to medium and spray with nonstick. 2) Place all ingredients, minus Zemas mix, into a blender. Blend until smooth. 3) Pour into bowl and combine with Zemas mix. 4) Pour 1/3 c. batter into waffle maker and cook according to waffle maker directions. 5) Remove and serve with fresh banana slices and pure maple syrup.
Zemas favorite egg replacer is mixing ¼ c. water with 1 T. of chia seeds. Stir and allow to gel (approx. 5 minutes). *Set oven at 350 degrees. Cover 3 bananas, in their peel, with aluminum foil. Roast for 15 minutes then allow to cool before scooping out the insides.
ingredients
Instructions
Pancakes -Zemas Gluten-Free Cocoa Teff Pancake & Waffle mix -½ c. mini-chocolate chips (diary-free or regular) -1 ½ c. milk of choice (almond, rice, coconut, dairy) -3 T. oil of choice (grapeseed, coconut, olive) -¼ c. pure maple syrup -1 t. vanilla extract -1 egg (egg replacer) Dairy-Free Whoopie Pie Filling -2 cans coconut milk-full fat, refrigerated overnight -6 T. pure maple syrup -2 t. pure vanilla extract
1) Heat griddle over medium head and spray with non-stick spray. 2) In a mixing bowl combine all liquid ingredients. Whisk in Zemas mix. 3) Once combined, fold in the chocolate chips. 4) Ladle ¼ c of batter onto the hot griddle. 5) Cook 2-3 minutes or until you see bubbles forming, then flip and cook another 2-3 minutes. Remove pancakes from the griddle. 6) Remove coconut cream cans from the refrigerator. 7) Scoop the solid coconut out of the can, leaving the liquid behind, into a mixing bowl fitted with a whip attachment.
8) Whip on high speed until light and fluffy. 9) Add in the maple syrup and vanilla and mix until combined. 10) Create a whoopie pies by placing one pancake on a plate and topping with some of the Zemas whoopie pie filling and placing a second pancake on top. 11) Dust with powdered sugar and serve.
Whoopie Pie Pancake
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SNAcks
Breadsticks
ingredients Makes 12 -Zemas Gluten-Free Multigrain Pancake & Waffle mix -1 c. water, warm -2 1⁄4 t. active dry yeast (1 packet) -1 T. olive oil -2 T. palm sugar (or sugar of choice) -3⁄4 t. sea salt -1 T. apple cider vinegar –3 t. xanthan gum
Instructions 1) In a stand up bowl with paddle attachment combine water, yeast, sugar and oil. Mix for 1 minute and let rest for 15 minutes, until fluffy. 2) While yeast mixture is resting, whisk together Zemas mix, sea salt, and xanthan gum in another bowl. 3) When the yeast mixture is fluffy add in half the dry mix and blend on low until combined. Add remaining dry mixture and apple cider vinegar; blend on low until sticky and smooth. 4) Place dough in an oiledbowl and cover with oiled plastic wrap then place bowl in a warm place and allow it to rise for 2 hours. You can leave it longer if you have errands to run. 5) After the 2 hours, preheat oven to 400°F and brush a baking sheet or pizza pan generously with olive oil.
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6) Remove dough from bowl and form it into a ball, cut it in half, and then again in half making four even pieces. Cut each of these pieces into 3, so you will have 12 pieces. 7) Take one piece and roll it like a snake, creating a breadstick that is about 6 inches long. 8) Brush with olive oil and sprinkle your favorite toppings. Sea salt, oregano, garlic powder, parmesan, nutritional yeast or red pepper flakes all make great toppings. 9) Bake for 12-14 minutes. Remove and allow to cool slightly before serving.
tips
I love these dipped in marinara or arrabiata sauce as a side with a big green salad, and my family looks forward to these every Thanksgiving meal.
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Sweet & Sour Meatballs
ingredients -Zemas Gluten-Free Multigrain Pancake & Waffle mix -1 1/2 c. milk of choice (almond, diary, rice) -1 egg (egg replacer) -3 T. oil of choice (grapeseed, olive, coconut) -¼ c. pure maple syrup -1 t. pure vanilla extract -12-16 pieces of bacon, cooked (traditional or vegan)
3) Place a piece of bacon down on the heated griddle, cook 2-3 minutes then top with batter so it covers the bacon and some batter falls along the side of the bacon. 4) Cook for a couple minutes then flip over and finish cooking pancake. 5) Enjoy dipping them in maple syrup!
tips
Zemas favorite egg replacer is mixing ¼ c. water with 1 T. of chia seeds. Stir and allow to gel (approx 5 minutes)
Instructions 1) Heat griddle over medium heat and spray with non-stick cooking spray. 2) Combine all of the wet ingredients in a bowl then add the Zemas mix.
ingredients
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Meatballs -1 c. Zemas Gluten-Free Multigrain Pancake & Waffle mix (full mix for doubling) -1 lb. grass-fed ground beef -2 eggs (egg replacer) -½ c. onion, finely chopped -½ c. milk of choice (almond, rice, coconut, dairy) -1 t. black pepper -1 t. gluten-free Worchester sauce Zemas Sweet & Sour Sauce -½ c. palm sugar (sugar of choice) -¼ c. apple cider vinegar -1 T. gluten-free mustard -¼ c. gluten-free BBQ sauce -1 t. gluten-free Worchester sauce
instructions
tips
Meatballs 1) Preheat oven to 350 degrees. 2) Combine all ingredients and mix well, careful not to over mix. 3) Lightly roll into 12-14 balls and place in a casserole dish. 4) Top with gluten-free Sweet & Sour sauce (Zemas recipe below) and bake for 30 minutes. Zemas Sweet & Sour Sauce 1) In saucepan heat all ingredients for 2-3 minutes over medium, until the sugar dissolves. Pour over meatballs, bake and enjoy!
For a large party, double the recipe! Zemas favorite egg replacer is mixing ¼ c. water with 1 T. of chia seeds. Stir and allow to gel (approx. 5 minutes).
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Bacon Pancake Dippers
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Zucchini bread muffins
ingredients
-Zemas Gluten-Free Multigrain Pancake & Waffle mix -1 c. milk of choice, warm (almond milk, etc) -2 ¼ t. active dry yeast (1 packet) -2 T. butter, melted (diary-free or regular) -2 T. palm sugar (sugar of choice) -¾ t. sea salt -1 T. apple cider vinegar -10 c. water -2/3 c. baking soda
instructions
Pretzel Bites 1) Preheat oven to 425 degrees and line a cookie sheet with parchment paper and spray with non-stick cooking spray. 2) In stand up bowl with paddle attachment combine
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ingredientS
Instructions
-1 package Zemas Gluten-Free Multigrain Pancake & Waffle mix -1 ¼ t. baking powder -¾ c. sugar of choice -¾ t. xanthan gum -2 large eggs (or egg free substitute) -½ c. + 2 T. oil of choice -½ c. milk of choice -1 ¼ c. zucchini, peeled and grated (squeeze out excess water in dishtowel) -¼- ½ c. mini-chocolate chips (optional) -¼-1/2 c. chopped walnuts(optional)
1) Preheat oven to 350 degrees F. 2) Spray a mini muffin pan with non-stick cooking spray. 3) In a bowl, combine Zemas mix, baking powder, xanthan gum and sugar. 4) In another bowl, whisk the eggs, oil and milk. 5) Pour the wet mixture into the dry mixture and thoroughly combine. 6) Fold in zucchini, and walnuts and chocolate chips. 7) Fill muffin cups ¾ way full. 8) Bake for 12 minutes.
milk, yeast and sugar. Mix for 1 minute and let rest for 10 minutes, until fluffy. 3) In a mixing bowl whisk together Zemas mix and sea salt. When the yeast mixture is fluffy add in the butter, vinegar and ½ of the dry mixture; blend on low until thoroughly combined, then add in the rest of the dry mixture. 4) Place dough in an oiled bowl and cover with oiled plastic wrap then place bowl in a warm place and allow it to rise for 2 hours. 5) After the dough has risen, cut it into 8 pieces. 6) Take each piece and roll it into a snake like rope on a cutting board. Cut the dough into 1 ½ - 2 inch pieces. Place the pieces on the parchment paper lined cookie sheet. 7) When all the dough is cut into pieces, set aside and pre-
pare the soda bath. In a large pot combine water and baking soda and bring to a boil. 8) Working in batches, boil the pretzel bites in the water for 30 seconds and then remove and place back onto cookie sheet. Continue until all the pieces have been boiled. 9) Brush the pieces with egg wash (egg mixed with a little water) or olive oil, and sprinkle with kosher salt or our all-seasoned spices. 10) Bake pretzel bites for 1315 minutes or until they are a nice deep brown color. Serve plain or with your favorite dipping sauce and enjoy. Zemas Seasoning Blend 1) Combine 3 t. garlic powder, 4t. sea salt, 2t. pepper, and 2T. sesame seeds in a bowl then sprinkle over pretzel bites. dipping sauce and enjoy.
Soft pretzel bites
tips
Great to freeze for later snacking!
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Cauliflower Au Gratin
My whole family loves this great fall dip, especially during Sunday football games. Preheat oven to 400°F. Place the spinack in a microwave safe dish with some water to cover bottom 1” and cover with plastic wrap. Cook for 1-3 minutes, or until spinach is wilted and warm. Drain water and place the spinach in a clean dish towel and ring out excess liquid. In a food processor, chop the artichoke hearts, spinach and the shallots. Combine with yogurt, mayo, cheeses (or nutritional yeast) and salt and pepper in a medium bowl. Place in a small casserole dish and top with breadcrumbs. Lightly spray the crumbs with olive oil and bake at 400°F for 20-25 minutes, until hot and cheese is melted. Serve with gluten-free crackers or tortilla chips. Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 1/2 cups.
Jill’s s ite r o v fa
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ingredientS
Instructions
Serves 8-10 -1⁄2 c. + 3 T. Zemas Gluten-Free Multigrain Pancake & Waffle mix -3 c. milk of choice (almond, rice, coconut, dairy) -1⁄2 c. Parmesan cheese, shredded (dairy-free or regular) -1 head cauliflower-washed and cut into medium sized pieces -6 T. oil of choice (olive, canola, grapeseed, coconut) -3 T. leeks, washed and chopped -2 cloves garlic, minced–sea salt & black pepper to taste
1) Preheat oven to 400°F and oil a 10x10 casserole dish with non-stick spray. 2) Steam the cauliflower for 8 minutes. 3) In a large saucepan over medium heat, add 3 T. oil. Saute leeks and garlic for 2 minutes, careful not to burn. 4) Add 3 T. Zemas mix, stirring constantly, making a thick rue. Slowly add milk, whisking constantly. Bring to a boil and then reduce to a simmer, continue to whisk as the mixture thickens, approx. 7-9 minutes. 5) Once thickened, add salt and pepper to taste and fold in the cheese. 6) Place cauliflower in the
casserole dish, pour the cream sauce over top and set aside. 7) In a small saucepan, heat the remaining 3 T. of olive oil. Add 1⁄2 c. Zemas mix and stir until combined. The mix should resemble a coarse meal. 8) Place the mixture over the cauliflower and cream sauce, don’t worry about covering every spot. Bake 25 minutes or until lightly browned and bubbling. Allow to cool before serving.
ingredients -13.75 oz artichoke hearts packed in water, drained -1 bag frozen spinach -2 T. chopped shallots -1/4 c. yogurt (I use plain almond milk or coconut milk yogurt) -1/4 c. mayo (I use Veganaise) -1/3 c. grated parmesan cheese (I use nutritional yeast for a dairy free version or try vegan shredded cheese) -½ c. shredded mozzarella cheese (or vegan version) -salt and fresh pepper to taste -2 T. gluten-free bread crumbs -olive oil spray
Skinny Spinach Artichoke Dip
tips
You will have leftover Multigrain Pancake Mix so try this same recipe out using broccoli or cubed white and sweet potatoes. This comfort food is decadent for your Christmas dinner! 45
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Dinner
Ingredients
Cauliflower Alfredo Sauce
Makes 2 ½ cups (Adapted from Pinch of Yum) -2-3 cloves of garlic, minced -1 T. butter (regular or dairy free) -3 cups cauliflower florets -3-4 c. vegetable broth -½ t. Himalayan sea salt -½ t. black ground pepper -¼ t. cayenne papper -¼ c. milk of choice -2 T. olive oil
tips
This is delicious served over pasta, rice, chicken and steamed veggies.
Directions 1) Saute the minced garlic over medium heat until lightly browned. Remove from heat and set aside. 2) In a large pot, bring the vegetable broth to a boil. Add the cauliflower and cook, covered, for 10 minutes or until fork tender. Do not drain off the liquid. 3) Using a slotted spoon, transfer the cauliflower to a blender. Add 1 cup of the broth, the cooked garlic, salt, pepper, cayenne and milk of choice. Blend for several minutes until creamy. If your blender is not large enough, then split up the cauliflower and add more broth or milk to desired consistency.
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ingredients
Serves 3-4 (recipe by Tricia Goldfarb, Marketing Director at Zemas) -1 lb. grass-fed beef top sirloin steak -¼ cup low sodium, gluten free soy sauce -1-2 T. starch for thickening(tapioca, corn, kuzu root)* -½ t. fresh ginger root, peeled and minced -1 clove of garlic -3 T. grapeseed oil -1 red onion, cut into 1” cubes -1 green bell pepper, cut into 1” cubes -2 tomatoes, cut into wedges
Chicken and Peppers
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ingredientS
Instructions
Serves 6 -3 lbs. chicken breasts(organic, tenders or sliced thin in strips) -1 16 oz. jar pepperoncini peppers, rinsed and drained -1 8 oz. jar sport peppers, rinsed an drained -1 bag mini bell peppers, mixed colors, cored and cut in half (if you do not have these, just replace with 1 red and 1 yellow bell pepper sliced) -½ c. olive oil -Himalayan sea salt, to taste -Ground pepper, to taste
1) Have all your ingredients prepped. 2) Heat a large sauté pan over medium heat. 3) Add 2 T. olive oil. 4) Saute all of the peppers, seasoning with salt and pepper to taste for 8-10 minutes. 5) Remove peppers and place into a bowl. 6) Add 2-3 T. olive oil to pan. 7) Saute the chicken strips in batches, seasoning with salt and pepper. 8) Be careful not to overcook the chicken, and remove each batch and place in the bowl with the peppers. 9) Serve over brown rice, quinoa or pasta.
instructions
1) Slice the steak into ½” thick slices across the grain. 2) In a bowl, whisk together the soy sauce, garlic and ginger until smooth. Place steak into the marinade. 3) Heat 1 T. of the grapeseed oil in a large sauté pan over medium heat. In batches of 2-3, cook the steak until well browned. 4) Remove each batch and place into a bowl and set aside. 5) When all the steak is cooked, pour it all back into the hot pan and add the onions, green peppers and tomatoes and cook until the veggies are cooked through but not soft. 6) Enjoy over brown rice.
tips
For a thicker sauce, mix 1-2 T. starch with ¼ cup water and whisk until smooth and drizzle into pan after everything is cooked. Stir well for a couple of minutes to thicken sauce.
Chinese Pepper Steak
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ingredients Serves 6-8 Step 1: -Homemade Creamed Corn -2 8-oz. packages of frozen organic corn -3 T. butter(regular or dairy free) -2 T. sugar -1 t. Himalayan sea salt -¼ t. ground black pepper -2 T. gluten free all-purpose flour -1 ½ c. milk of choice
instructions
1) Place the corn in a large microwaveable bowl and defrost the corn. 2) Melt the butter in a large pot, add the corn and heat through. 3) Add the milk, flour, sugar, salt and pepper. 4) Cook until thick and creamy.
-2 c. homemade creamed corn -1 c. sour cream (regular or dairy free) -1-2 T. honey or maple syrup
instructions
1) Preheat oven to 350. 2) In a large bowl, blend flour mix, butter, eggs, frozen corn, creamed corn, sour cream and honey or maple syrup. 3) Mix well. 4) Pour into a greased 9x9 baking dish. 5) Bake for 45 minutes, making sure the top is golden brown.
Step 2: -Cornbread Flour mix -1 ½ c. gluten-free, all-purpose flour -1 ½ c. cornmeal -½ c. sugar -2 T. baking powder -½ t. baking soda -½ t. Himalayan sea salt -1 T. plus ½ t. grapeseed oil (This flour mix can be stored in an airtight container for up to 6 weeks).
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Cornbread Stuffing
Step 3: -Cornbread Pudding -2 c. Cornbread Flour mix -½ c. butter(regular or dairy), melted and cooled -2 large eggs (or egg replacer) -15-oz. organic frozen corn 51
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INGREDIENTS -Bone-in chicken breasts, thighs, drumsticks enough to fill a 5 qt baking dish -Olive Oil -Salt -Pepper -Chardonnay (or any dry white wine) -2/3 cup pitted Kalamata olives -1/3 cup capers -3-4 bulbs of garlic, cloves separated and paper removed -4 large lemons divided (2 juiced, 2 sliced) -1 Table spoon dried oregano -1 teaspoon dried basil
LEMON CHICKEN
14) Uncover chicken and turn oven to 400F. 15) Continue to cook chicken for 30 minutes, be sure not to burn 16) Remove chicken to a platter 17) Use sauce to season chicken. Can use the garlic directly on bread. Pour sauce over cooked quinoa or rice. 18) Enjoy
DIRECTIONS 1) Heat oven to 325F 2)Coat chicken pieces with olive oil. Sprinkle with salt and pepper 3)Arrange pieces of chicken skin side down 4)Pour the lemon juice over the chicken 5) Add enough wine to fill up the pan to about a half inch 6) Sprinkle olives, capers and garlic cloves on top 7) Place lemon slices on top of the of the chicken 8)Sprinkle with dry oregano and dry basil 9) Cover with foil 10) Cook 1 hour 11) Taken chicken out, turn oven up to 350F, uncover chicken and flip chicken skin side up. 12) Re-season with dried oregano and dried basil with the lemons to the side of the chicken 13) Recover chicken, bake 30 minutes 52
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ingredients
Adapted from The Gluten-Free Asian Kitchen Cookbook Serves 8 -4-6 c. cooked brown rice -2 pounds raw chicken breasts or thighs, thinly sliced or -2 pounds fresh wild caught shrimp, raw, deveined and shelled -1 pound thai eggplant(if you cannot find, use whatever eggplant available), cut into -½” cubes -1 red pepper, thinly sliced -1 jalapeno pepper, sliced -2 medium onions, thinly sliced -½ pound green beans, washed and cut in half -4 T. coconut oil -4 T. fish sauce -6 T. red curry paste -4 cups store bought chicken broth, low sodium -4 cans full-fat coconut milk -4 cloves garlic, chopped -1 t. ground turmeric -1 t. ground coriander -2 t. Himalayan sea salt -Fresh cilantro leaves(for topping) -Chili-garlic sauce(for topping) or Siracha
Add the remaining oil in the pot over medium heat and saute the onions and jalapeno until wilted. Add in the turmeric, red curry paste and a pinch of sea salt. Add in the rest of the veggies and sauté for 5 minutes. Add in the coconut milk and broth. Bring to a boil and then simmer for 15 minutes. Do not let veggies get overcooked. If using chicken, add in the partly cooked strips and simmer for 10 more minutes, or until cooked through. If using shrimp, add in a cook until the shrimp are opaqueabout 7 minutes. Serve hot over the rice in bowls. Top with chopped cilantro and Siracha or chili-garlic sauce. Great as leftovers the next day!
DIRECTIONS
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Red Curry Veggie Stew with Chicken or Shrimp 55
Steam the rice and set aside. If using chicken, season the chicken or shrimp in a bowl with sea salt and coriander. In a large pot, heat up the 2 T. coconut oil over medium heat Saute the chicken strips in batches until almost cooked through, set aside in a bowl. If using shrimp, do not cook yet. zemasfoods.com
Spicy White Chili
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INGREDIENTS
DIRECTIONS
Serves 6-8 -2 T. butter (regular or dairy free) -4 skinless, boneless chicken breasts -1 large onion, peeled and chopped -2 t. cumin -½ t. cayenne pepper -¾ t. dried oregano -8 oz. caned green chilies -3 16-oz. cans Great Northern -Beans, rinsed and drained -4 c. chicken stock -1 c. water -Himalayan sea salt -Ground pepper
Place butter in a large stock pot over medium heat. Place chicken breasts in the pot and cook for 2 ½ minutes on each side. Cover, remove from heat and allow to sit for 10 minutes. Remove chicken and cut into bite sized chunks. Set chicken aside.
INGREDIENTS
DIRECTIONS
Serves 4 -8 Non-GMO soy wrap paper (I like SushiParty brand) -1-2 pounds raw, fresh wild caught tuna steak -1 avocado -1 large English cucumber, peeled, sliced into thin matchsticks -Togarashi seasoning -½ cup mayonnaise -2-4 tbsp Sriracha -1-2 cups of Sushi rice, steamed and slightly cooled.
1) Mix the mayo with the Sriracha to your liking. 2) Set aside. 3) Chop up tuna into bite sized pieces and mix in a large bowl with the mayo mixture. 4) Slice the avocado into thin strips, place in a bowl and set aside. 5) Set up a burrito bar with the bowl of fish, soy wraps, cucumber, seasoning, rice and avocado. 6) Take a soy wrap and fill in with your toppings, roll up and enjoy.
Add chicken, beans, broth and water to pot. Bring to low boil an dthen reduce to a simmer. Simmer 30 minutes. Serve with regular or dairy free shredded cheese and chopped cilantro.
Return to stovetop and heat on medium heat. Add chopped onions to pot and saute for 3 minutes. Add all of the seasonings and chiles and cook for another 5 minutes.
Sushi Burritos 57
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Sauces, toppings and drinks
Ingredients -1 c. almond butter -1 c. pure maple syrup -1 t. ground cinnamon
Directions 1) Combine all ingredients in sauce pan and cook over medium heat, stirring often. 2) Cook until well combined. 3) Store in glass jar in refrigerator.
Almond Butter Syrup 58
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Ingredients
Directions
-1 c. pure maple syrup -1 T. fresh ginger piece, sliced -1 cinnamon stick -2 cardamom pods
1) In a saucepan, combine all of the ingredients. 2) Simmer over medium heat for about 10-15 minutes, stirring occasionally. 3) Turn heat off and let syrup sit for another 5-10 minutes before using. 4) Store in a glass container in fridge.
Maca-Pumpkin Pie Smoothie After a fall hike with my dogs, I love to replenish with a protein smoothie. I love adding maca to this one for its nutritional benefits: Maca is a root known for its ability to increase energy and fertility. Nutrients include protein, fiber, essential amino acids, vitamins, minerals (iron, copper, zinc and potassium to name a few) and fatty acids. I love its power to aid in hormone balancing and immune support. Place all ingredients in blender (I love the Vitamix) and blend until smooth. If it’s too thin for your liking, add more ice. Enjoy.
ingredients -8 oz. water or milk of choice(I love almond milk) -1 c. ice cubes -½ banana -1 T. chia seeds -½ c. pumpkin puree -¼ t. ground cinnamon -¼ t. ground nutmeg -1/8 t. ground allspice -1 T. maca root powder(optional) -1 scoop protein powder(I prefer vanilla from Plantfusion)
Ginger Maple Syrup 60
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Ingredients
Directions
-4 Mini Double Chocolate Cookies -2-3 T. instant espresso powder -2-3 bananas, sliced and frozen overnight -2 T. pure maple syrup -2-3 T. milk of choice
1) Add 1/4 cup of hot water to the espresso powder and set aside until dissolved. 2) Place the frozen banana pieces in a food processor and blend on high until smooth like ice-cream(this may take up to 10 minutes and be sure to scrape down the sides occasionally). 3) Once smooth, add 1/2 of the espresso mixture and the maple syrup. 4) Blend until smooth. 5) Add in more espresso if desired for a stronger flavor. 6) Freeze in a glass container for a few hours. 7) Once frozen, scoop out the coffee ice-cream into a blender.
9) Add the milk and cookies. 10) Blend on high adding more milk if needed.
Coconut Whipped Cream ingredients
Directions
-1 can full fat coconut milk, refrigerated overnight -1-2 T. pure maple syrup -2 t. pure vanilla extract
1) Open can of coconut milk and scoop out only the thick, white, solid part. 2) Place all ingredients in bowl or stand-up mixer or use hand mixer. 3) Whip on high for 5-7 minutes, until light and fluffy.
tips
For variations: Cocoa flavor-add in 1/4 cup pure cocoa powder Cinnamon flavor-add in 1-2 t. ground cinnamon.
Coffee & Cookies milkshake 62
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Coffee Flavor Ingredients -3-4 ripe bananas, sliced -3 T. instant espresso powder -Âź c. cacao nibs
Coffee Shake Ingredients -2 scoops Banana Based Coffee Ice Cream -1-2 T. milk(coconut, almond) -4 mini Mini Double Chocolate Cookies
Coffee Ice Cream Flavor Directions
1) Place sliced bananas on a cookie sheet lined with wax paper in the freezer for 4-6 hours or overnight. 2) Take frozen banana slices and place into a food processor. 3) Blend on high for 7 minutes until smooth-you may need to scrape down the sides periodically. 4) Mix 1/8 c. of hot water with the espresso powder and slowly add to the banana mixture. 5) Add cacoa nibs at end. 6) Freeze in a glass container until use.
Coffee Ice Cream shake Directions
1) Place all ingredients into high speed blender. 2) Add more milk to reach desired consistency. 3) Enjoy!
Hot Fudge ingredients
Directions
-1 c. dark chocolate chips -1/2 c. canned coconut milk -2 T. pure maple syrup -1 t. pure vanilla extract -1/4 t. sea salt
1) Combine chocolate chips and coconut milk in a saucepan over medium heat. 2) Keep stirring until melted. 3) Turn off heat and add in vanilla and salt.
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