Chocolate Chia Seed Raspberry Pudding

Chocolate Chia Seed Raspberry Pudding
Prep Time
10 minutes prep time + 4 hours chill time
Number of Servings
4
Ingredients
  • 2 cups gluten-free dairy-free chocolate-flavored milk beverage (almond, coconut, rice, or soy)
  • [q:1/3] cup chia seeds
  • 1 Tbsp honey
  • [q:1/2] tsp vanilla extract
  • [q:1/2] cup fresh raspberries
Directions
  1. In a small bowl, stir together chocolate milk, chia seeds, honey, and vanilla extract.
  2. Cover bowl and place in fridge for a minimum of 4 hours.
  3. Top each serving with [q:1/8] cup of fresh raspberries. Serve.
Nutrition Info
153 Calories, 3 g Protein, 23 g Carbohydrates, 6 g Fiber, 6 g Total fat (1 g sat, 1 g mono, 3 g poly), 83 mg Sodium, [nutrition:3] Vitamin E, [nutrition:2] Calcium, Manganese, Phosphorus

Rosemary Lemon Chicken Skewers

Rosemary Lemon Chicken Skewers
Prep Time
15 minutes, plus 4 hours to marinate
Number of Servings
Serves 6
Ingredients
  • 4 boneless skinless chicken breasts, cut into 1-inch cubes
  • Grated zest and juice of 3 medium-size lemons (reserve the juiced lemons)
  • 8 garlic cloves, minced
  • 1 cup olive oil
  • 1 tsp kosher salt
  • 1 tsp red pepper flakes
  • 8 (4-inch) rosemary sprigs
Directions
  1. Divide chicken cubes evenly among 8 large skewers, leaving a little space between the pieces. Place them in a shallow baking dish or heavy-duty plastic bag.
  2. In a large bowl, mix together lemon zest and juice, garlic, oil, salt, and red pepper flakes. Mix well. Add juiced lemon halves and rosemary. Pour mixture over chicken and turn it a few times to evenly coat. Allow skewered chicken to sit, refrigerated, in marinade for at least 4 hours, or up to overnight.
  3. Bring grill to medium heat and cook skewers directly over heat for 6 to 8 minutes, or until cooked through, rotating skewers as you go to ensure even cooking.
  4. Once chicken is cooked through, transfer it to a platter and allow to cool before serving.
Nutrition Info
341 Calories, 42 g Protein, 132 mg Cholesterol, 5 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 17 g Total fat (3 g sat), 472 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nut:2] Vitamin B2 (riboflavin), Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B12, Vitamin E, Magnesium, Potassium, Zinc

Spicy Avocado & Quinoa Salsa

Spicy Avocado & Quinoa Salsa
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup quinoa, thoroughly washed
  • 2 avocados, chopped
  • 1 large ripe tomato, seeded and finely chopped
  • Handful of cilantro, chopped
  • 2 Tbsp extra-virgin olive oil
  • Pinch of sugar (optional)
  • [q:1/2]  1 red chile, seeded and chopped (depending on how fiery you like it)
  • [q:1/2] small red onion, chopped (optional)
  • Juice of 2 limes, divided
  • Sea salt and freshly ground black pepper
Directions
  1. Cook quinoa in boiling water for 10 to 12 minutes or until tender. Drain and cool.
  2. Meanwhile, put rest of ingredients in a bowl with half of the lime juice. Season well with salt and pepper and then stir in quinoa.
  3. Taste for seasoning and add extra lime juice or salt and pepper as required.
Nutrition Info
Made with [q:1/2] teaspoon sugar: 286 Calories, 4 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 4 g Total sugars (1 g Added sugars), 9 g Fiber, 22 g Total fat (3 g sat), 303 mg Sodium, [nut:3] Vitamin B6, Vitamin C, [nut:2] Vitamin E, Vitamin K, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Magnesium, Phosphorus, Potassium, Zinc

Vanilla Chia Pudding

Vanilla Chia Pudding
Number of Servings
2 Servings
Ingredients
  • 6 Tbsp chia seeds
  • 2 cups almond milk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • [q:1/2] tsp cinnamon
Directions
  1. Blend the almond milk, vanilla, maple syrup, and cinnamon.
  2. Pour liquid mixture over the chia seeds and stir till seeds are evenly mixed in. Stir again five minutes later, and five minutes after that. Let sit for an hour at least, or simply let it sit in the fridge overnight. Serve, topped with fresh fruit of choice.
  3. Pudding will keep in the fridge for up to four days.

Spiced Rice with Toasted Almonds

Spiced Rice with Toasted Almonds
Prep Time
50 minutes
Number of Servings
6
Ingredients
  • 2 heaping Tbsp combined ground spices (cinnamon, cloves, black pepper, allspice)
  • 1 cup olive oil (preferably Palestinian or Lebanese), divided
  • 2 cups basmati or other long-grain rice, rinsed and tossed to dry
  • 1 Tbsp sea salt, optional
  • [q:3/4] cup minced flat-leaf parsley
  • [q:3/4] cup blanched almonds
Directions
  1. Bring 2 quarts water to a rolling boil. When water boils, stir in fragrant spices and let simmer while you toast rice.
  2. To toast rice, heat [q:1/2] cup of the oil over medium-high heat in a heavy saucepan large enough to hold all of rice when cooked—such as a 2-quart pan. Let oil get very hot, add rice to saucepan, and toast, tossing and stirring. This will keep rice from sticking to pan as it cooks. 
  3. Toast until rice has turned translucent, and then pour in boiling spiced water all at once. Add salt, if using, and, as soon as the mixture returns to a boil, turn heat down, cover pan, and continue cooking until rice is done, about 20 minutes. Remove rice from heat, stir in parsley, cover pan once more, and set it aside for at least 5 to 10 minutes to settle.
  4. Meanwhile, heat remaining [q:1/2] cup of oil in a deep skillet over medium heat. When it is very hot—a deep-fry thermometer should reach about 350°—add blanched almonds.
  5. Cook, stirring constantly, until almonds are a rich golden color. As almonds start to change color, be very careful not to let them burn. When they are done, remove from oil with a slotted spoon and add to finished rice, stirring almonds into rice at last minute before serving.
Nutrition Info
With 1 Tbsp salt: 447 Calories, 9 g Protein, 0 mg Cholesterol, 55 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 4 g Fiber, 22 g Total fat (3 g sat), 237 mg Sodium, [nutrition:5] Vitamin K, Folate, [nutrition:4] Vitamin E, [nutrition:3] Vitamin B1 (thiamine), [nutrition:2] Vitamin B3 (niacin), Iron, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Magnesium, Zinc

Ginger-Lime Rice Salad

Ginger-Lime Rice Salad
Prep Time
20 min prep time + 1 hour chill time
Number of Servings
4
Ingredients

For Ginger Lime Dressing

  • 1 Tbsp freshly grated ginger
  • Grated zest of 2 limes 
  • [q:1/4] cup freshly squeezed lime juice
  • 2 Tbsp seasoned gluten-free rice vinegar
  • [q:1/4] cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste

For Rice Salad

  • 2 cups cooked brown rice
  • 1 red bell pepper, seeded and chopped
  • 1 cup cubed extra-firm tofu
  • [q:1/3] cup chopped scallions
  • [q:1/4] cup chopped unsalted raw cashews
Directions
  1. Whisk together Ginger-Lime Dressing ingredients until well combined. Set aside.
  2. Combine cooked rice, bell pepper, and tofu in a large bowl. Add dressing. Toss until combined.
  3. Garnish with scallions and cashews.
Nutrition Info
408 Calories, 18 g Protein, 33 g Carbohydrates, 5 g Fiber, 26 g Total fat (4 g sat, 13 g mono, 3 g poly), 302 mg Sodium, [nutrition:3] Vitamin C, Manganese, [nutrition:2] of Iron, [nutrition:1] of Vitamin B3 (niacin), B6, Calcium, Copper, Magnesium, Phosphorus, Selenium

Dairy-Free Butterscotch Pudding

Dairy-Free Butterscotch Pudding
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp rice flour
  • [q:3/4] cups brown sugar, packed
  • [q:1/8] tsp salt
  • [q:2 1/4] cups unsweetened plain almond milk, divided
  • 1 Tbsp dairy-free margarine, softened
  • 1 tsp vanilla
  • Dairy-free whipped topping, optional
Directions
  1. In a small saucepan off heat, combine the rice flour, sugar, and salt until well mixed. Add [q:1/4] cup of almond milk and place the saucepan over medium-low heat, mixing well to dissolve the rice flour and sugar.
  2. Add the remaining almond milk, stirring constantly until mixture thickens for about 3 minutes.
  3. Remove the pan from heat and whisk in the dairy-free margarine and vanilla until completely incorporated.
  4. Transfer pudding to heatproof bowl or serving dishes, place plastic wrap directly on the surface of the pudding and chill in the refrigerator for at least 3 hours before serving.
  5. Serve cold with a dollop of dairy-free whipped topping.
Nutrition Info
Without whipped topping: 179 Calories, 1 g Protein, 34 g Carbohydrates, 27 g Total sugars (26 g Added sugars), 1 g Fiber, 4 g Total fat (1 g sat), 199 mg Sodium, [nutrition:2] Vitamin E, Calcium, [nutrition:1] Phosphorus

Roasted Brussels Sprout Salad

Roasted Brussels Sprout Salad
with Apples, Cranberries, and Maple-Cayenne Dressing
Prep Time
40 minutes
Number of Servings
8 to 10
Ingredients
  • 3 lb Brussels sprouts, trimmed and halved
  • [q:1/4] cup extra-virgin olive oil
  • [q:1/2] tsp chopped fresh rosemary
  • [q:1/2] tsp sea salt
  • [q:1/4] tsp freshly ground black pepper
  • 4 shallots, sliced

Maple-Cayenne Dressing

  • [q:1/2] cup grape seed oil
  • [q:1/4] cup white wine vinegar
  • 3 Tbsp maple syrup
  • [q:1/4] cup water
  • [q:1/4] tsp cayenne pepper
  • [q:1/4] tsp sea salt
  • 1 tsp chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh thyme
  • 2 red apples, cored and thinly sliced
  • 1 cup dried cranberries
  • 1 cup chopped roasted almonds
Directions
  1. Preheat oven to 350°.
  2. Put Brussels sprouts in a large bowl. Add oil, rosemary, salt, and pepper and toss together. Transfer to a roasting pan and cover with aluminum foil. Roast for about 20 minutes, until just tender.
  3. Remove from oven, discard foil, and sprinkle shallots over sprouts. Roast for an additional 15 minutes. Remove and let cool.
  4. To make dressing, combine oil, vinegar, maple syrup, water, cayenne pepper, and salt in a blender and blend until smooth. Transfer to a bowl, add parsley and thyme, and whisk together.
  5. Combine Brussels sprouts, apple slices, cranberries, and almonds in a large bowl. Add dressing, toss together, and serve.
Nutrition Info
450 Calories, 10 g Protein, 43 g Carbohydrates, 10 g Fiber, 30 g Total fat (3 g sat, 13 g mono, 13 g poly), 118 mg Sodium, [nutrition:5] Vitamin C, K, Manganese, [nutrition:2] Vitamin B6, Folate, Magnesium, Phosphorus, Potassium, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Copper, Iron, Zinc

Pumpkin Pie

Pumpkin Pie
Prep Time
45 minutes, plus 4 hours set time
Number of Servings
Serves 8
Ingredients
  • Coconut oil and brown rice flour (superfine) for greasing pan
  • [q:1 1/2] cups brown rice flour (superfine)
  • [q:1/4] cup + 1 Tbsp arrowroot, divided
  • [q:3/4] cup + 1 tsp coconut sugar, divided
  • [q:1 1/4] tsp sea salt, divided
  • [q:1 3/4] + [q:1/8] tsp cinnamon, divided
  • [q:1/2] cup coconut oil, solid
  • [q:1 1/2] Tbsp + 2 tsp vanilla extract, divided
  • 3 Tbsp agave nectar
  • [q:1/2] cup + 1 Tbsp ice cold water
  • 1 can (15 oz) organic pumpkin puree
  • 1 can (14 oz) coconut milk (full fat)
  • 2 Tbsp potato starch
  • [q:1/8] tsp ground ginger
  • [q:1/8] tsp nutmeg
  • [q:1/8] tsp cloves
Directions
  1. Preheat oven to 400°. Lightly oil and then flour the bottom of a pie pan with coconut oil and brown rice flour.
  2. To make pie crust, sift together in a medium bowl the brown rice flour, 1 tablespoon of the arrowroot, 1 teaspoon of the coconut sugar, [q:3/4] teaspoon of the sea salt, and [q:1/4] teaspoon and [q:1/8] teaspoon of the cinnamon.
  3. Gradually add solid coconut oil to dry mixture (preferably with a standing mixer set on low). Once mixture is crumbly, add in [q:1 1/2] tablespoons of vanilla extract and the agave nectar. Slowly add in the water—2 tablespoons at a time. Remove resulting dough from the bowl and form it into a ball shape with your hands. Next, flatten dough into a round disk and place it into a pie pan. Using the heel of your hand, press dough into pan and up along the sides to form a crust. Crimp edges with your fingers. Place pie crust into the refrigerator until you’re ready to fill it.
  4. To prepare the filling, place pumpkin puree, coconut milk, and remaining 2 teaspoons of vanilla into a medium bowl. Sift in remaining [q:3/4] cup of coconut sugar, [q:1/4] cup of arrowroot, and potato starch. Then add in remaining [q:1 1/2] teaspoons of cinnamon, [q:1/2] teaspoon sea salt, ground ginger, nutmeg, and cloves. Mix ingredients together (preferably with a standing or hand mixer) until they are incorporated. Remove pie crust from refrigerator. Pour [q:2 3/4] cups of filling into pie crust. Cover edges of pie crust with aluminum foil or pie shields.
  5. Bake pie for 30 minutes. Let it cool and then transfer it into the refrigerator to set for 4 hours before serving. Serve with a dollop of Ryan’s “Whipped Cream” (optional).
Nutrition Info
459 Calories, 4 g Protein, 0 mg Cholesterol, 56 g Carbohydrates, 26 g Total sugars (24 g Added sugars), 4 g Fiber, 25 g Total fat (21 g sat), 376 mg Sodium, [nutrition:4] Vitamin A, [nutrition:2] Vitamin B6, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Magnesium, Potassium, Zinc

Gluten-Free, Dairy-Free Cornbread

Gluten-Free, Dairy-Free Cornbread
Number of Servings
Serves 9
Ingredients
  • 1 cup organic yellow cornmeal
  • [q:1/4] cup tapioca flour
  • [q:1/4] cup sweet white sorghum flour
  • [q:1/4] cup almond flour
  • [q:1/4] cup soy flour
  • [q:1/4] cup organic coconut sugar
  • 4 tsp baking powder
  • [q:1/2] tsp salt
  • 1 tsp xanthan gum
  • [q:1/4] cup non-dairy butter, chilled (we used Earth Balance Soy-Free Spread)
  • 2 large eggs
  • 1 cup almond milk 
Directions
  1. Gently mix flours together.
  2. Add in remaining dry ingredients and stir together.
  3. Using a fork, cut in cold non-dairy spread until dry mixture turns to a course mixture
  4. Beat 2 eggs and almond milk together until well blended.
  5. Pour wet mixture into center of dry ingredients.
  6. Stir gently until mixed through.
  7. Pour into greased pan. 
  8. Bake at 425° for until done, about 25 minutes.
Nutrition Info
213 Calories, 5 g Protein, 28 g Carbohydrates, 6 g Total sugars (5 g Added sugars), 2 g Fiber, 10 g Total fat (6 g sat), 205 mg Sodium, [nutrition:4] Phosphorus, [nutrition:2] Calcium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Folate
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