Looking for salad dressing recipes? Here’s one that skips all the preservatives.
• 1/2 Cup Polaner All Fruit, Seedless Raspberry Spread
• 1/3 Cup Water
• 2 Tablespoons Lime Juice
• 4-8 frozen, unsweetened Raspberries
• 1 tsp Cilantro
• Salt and Pepper to taste
• 1/4-1/3 cup Grapeseed Oil

Combine first 6 ingredients in a blender or with a whisk until blended.
Add oil and blend. Chill and serve over cole slaw, spinach salad or fresh fruit.

Looking for good vegetable recipes? Try this healthy dish using butternut squash and carrots. It’s also known as Mulligan Stew.

Wash, dry and grease a small to medium Butternut Squash. Poke it with one or two small holes for steam to escape. Preheat oven to 375° and bake for one hour or until tender or soft to the touch. Remove peel and seeds from center of squash, placing the meat of the squash in a food processor.
Steam one package of baby carrots over chicken broth until tender. Combine the carrots and squash in a food processor and puree until smooth. Put puree in a mixing bowl and add

• 2 tbsp of Butter or Olive Oil
• 2 tsp of dried orange peel
• 2 tsp of cinnamon or allspice
• 1 tsp of sea salt

Blend together and place in a casserole dish. Bake at 350° for 35 minutes or until bubbly and hot.
This can be frozen in a casserole dish. Thaw completely prior to baking. ENJOY!

Looking for a Thanksgiving pumpkin pie recipe? You can make this tasty treat at home.
• 1 Cup Xylitol
• 1 1/2 – 2 Cups of Pumpkin
• 1 T Almond Flour
• 2 Eggs (seperated)
• 1 tsp Cinnamon
• 1/2 tsp Ginger
• 1/4 tsp Cloves
• 1/4 tsp Allspice
• 1 tsp Salt
• 1 Cup Almond Milk
• 2 T Butter

Mix all ingredients together except for the milk, egg whites, and butter. Beat egg whites until stiff and set aside. Heat the milk and butter until the butter melts and then mix into the pumpkin mixture. Then, fold beaten egg whites into the pumpkin mixture. Pour into a half-baked pie crust shell. Bake at 450 F for 10 minutes, then at 350 F for 45 minutes.
Delish!

Prepare some boiled chicken breast and shred them. Sauté with the following ingredients – Use based on your tastes

• 1 1/2 cups of xylitol
• 1/2 tsp sea salt
• 1/2 cup melted butter, unsalted
• 1 tsp vanilla
• 3 eggs, slightly beaten
• 1 cup of crushed pecans
• 1 cups of pecan halves

Preheat the oven to 350 F. Combine the xylitol, salt, melted butter and vanilla; and mix well. Add the slightly beaten eggs and mix. Fold in the crushed pecans. Pour into a 9 inch almond pie crust shell. Cover the mixture with the pecan halves (arrange in a pretty design) and bake for 45-55 minutes. Best if eaten the same day.

For Almond Pie Crust
• 2/3 cup of almond or cocunut oil
• 1/4 cup of water
• 1 tsp of sea salt
• 2 to 2 1/4 cups almond flour
Mix above ingredients together and then roll out onto wax paper with a small amount of the almond flour to prevent sticking. Since the almond flour is not as porous as wheat flour, you may need to press it into the pie plate. Crimp edges, then add your pecan pie filling.

Recipe submitted by Bernadette H.

Here’s a tasty recipe for shrimp stuffed tomatoes that’s also yeast free.

Prepare some boiled chicken breast and shred them. Sauté with the following ingredients – Use based on your tastes.
• 2 T Hellmans mayonnaise
• 1 stalk celery, finely chopped
• 1 dozen cherry tomatoes, pulp removed
• 1/2 t garlic powder
• Fresh parsley sprigs for garnish
• 1/2 t chopped fresh basil

Combine shrimp, celery, garlic powder, basil and mayonnaise in a small mixing bowl. Place tomatoes on a serving platter, stuff with filling. Place parsley sprigs between and around tomatoes to garnish. Chill 1-2 hours before serving to allow flavors to blend.

Peanut butter cups never tasted so good. You can now make these at home.

• ½ cup Natural Organic Dutch Processed Cocoa or RAW Cacao powder
• ½ cup of Xylitol
• ½ cup of Coconut Oil (Nutiva, virgin cold pressed – NOT refined)
• ½ cup of peanut Butter-select an all natural, unsweetened version (Laura Scudders)
• Small muffin paper/foil cups (Candy sized that fit into a mini muffin tin- should hold 1TBS of mixture)

Combine coconut oil and Xylitol first over low heat and allow Xylitol to dissolve. Please note: the more you stir, the creamier the oil/X mixture becomes. Then add peanut butter and cocoa. Blend until smooth and then spoon 1 tbsp mixture into each cup that has been placed into a mini muffin tin- do not over fill. Place tray in freezer for 30 minutes the oil will set up. 1 to 2 cups are a serving size and this dessert will melt in your mouth. You may substitute any nut butter you choose for individual preference/allergy.

Our quinoa salad recipes offer several substitutions to add variety to this dish.
Ingredients:
• 1 Cup Quinoa
• 2 Cups Chicken Broth
• ½ Cup Diced Sugar Snap Peas
• ½ Cup Diced Cucumber
• ½ Cup Halved Cherry Tomatoes
• 2 Tbsp Thin Sliced Scallions
• 1-2 Tbsp Fresh or Dried Dill
• ¼-Cup Mayonnaise
• Salt and Lemon Pepper to Taste

Cook Quinoa in Chicken Broth until broth is absorbed – about 12-15 minutes. Cool. Empty Quinoa into a mixing bowl. Dice vegetables and add to Quinoa. Mix in Mayonnaise. Salt and Pepper to taste. Keep in the refrigerator.

Substitutions: Any vegetable combinations work well with Quinoa. Other ideas include Bell Peppers, Zucchini, Celery, Carrot, Peas and Spinach or Baby Romaine Lettuce Leaves. Nuts may also be added. Pine nuts would be excellent.

Ingredients:
• 1/3 cup cold pressed olive oil
• ½ cup fresh lemon juice
• 2 Tbsp shallots, chopped
• 2 Tbsp fresh rosemary, chopped
• ½ tsp salt
• ½ tsp freshly ground pepper
• 1 frying chicken quartered
• handful fresh rosemary sprigs

Directions: In a small bowl, stir together the olive oil, lemon juice, shallots, chopped rosemary, salt and pepper to make marinade. Place the chicken quarters in a large plastic food storage bag and add marinade. Press the air out of the bag and seal it tightly. Massage the bag gently to distribute the marinade. Set the bag in a large bowl and refrigerate for at least 2 hours, turning and massaging the bag occasionally.

Soak the rosemary sprigs in water to cover for about 30 minutes. Prepare a fire in a charcoal grill. Position the oiled grill rack 4-5 inches above the fire. Remove the chicken quarters from the marinade and pat them dry with paper towels. Pour the marinade into a saucepan and bring to a boil; boil for 2 minutes, then reserve. Arrange the chicken quarters, skin side down, on the rack. Grill, turning frequently, for 30-35 minutes. During the last 10 minutes drop the soaked rosemary sprigs on the fire and brush the chicken two or three times with the reserve marinade. If the chicken starts to get too dark, turn skin side up and move it to cooler part of the rack, so it isn’t directly over the fire, or cool the fire a little by covering the grill and opening the vent half way.

Serves 4.

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Try this dairy free, banana ice cream recipe. Yum.

• 4-6 Ripe, Peeled and Frozen Bananas
• 1/4 Tsp of fresh organic Vanilla Bean (available at wholefoods in whole bean form-slice and scrape insides of 1 bean)
• 1 tsp Honey/Agave Nectar (OPTIONAL)
• 2 TBSP. Hot Water

In a heavy duty food processor, blend all ingredients for 1-2 minutes until ice cream is in scoopable consistency. Serve in a beautiful glass and top with your choice of dark chocolate shavings, fruit or nuts. We also love to mix some cold espresso and a few chocolate covered
Yummy!

Here’s a yeast free, stuffed chicken peppers recipe that is simple to make.

Prepare some boiled chicken breast and shred them. Sauté with the following ingredients, use based on your tastes. 
• Olive Oil
• Garlic
• Onions
• Canned Diced Tomatoes

Stuff Red or Green Bell Peppers with mixture and place in a baking dish. Cover the peppers with tomato sauce. Cover pan with aluminum foil and bake on 350 degrees until the peppers are soft. Yummy!