Gluten-Free Coconut Sugar Pecan Pie
✨ A true southern thanksgiving tradition that I made more healthy along the way as I learned!✨
- 1 Gluten-free pie crust, unbaked
- 2 Cups halved pecans
- 3 Room temperature eggs
- 1 Cup Organic coconut sugar
- 3/4 Cup organic maple syrup
- 3 TBS melted/room temp butter
- 1/4-1/2 tsp sea salt
- 1 tsp vanilla extract
- Mix the organic coconut sugar, butter, eggs, maple syrup, salt & vanilla well with a whisk.
- Stir in 1 Cup of halved pecans.
- Lay the remaining 1 Cup of pecans on the bottom of the unbaked pie crust, then pour in the batter.
- Bake at 400°F for 20 mins, then lower the temperature to 350°F & bake for another 30 mins.
- Let cool before serving & enjoy with family & friends!
Marla’s Nearly-Vegan Eggplant Parmesan
- 1 Large ripe eggplant
- 1 Cup of corn meal, or corn meal substitute (ground flax, chia, flour, gluten-free panko, etc.)
- Organic Tomato sauce
- Coconut or Extra Virgin Olive Oil
- Himalayan Sea Salt
- Cayenne to taste
- 2 eggs
- Peel, slice & salt the eggplant, then set aside covered in the fridge for at least 1 hr. Rinse it well & dry out as much as possible.
- Beat 2 eggs in a bowl, & place cornmeal/substitute in another bowl.
- Dip eggplant slices in the egg wash one at a time, then toss & coat in the meal.
- Briefly cook the eggplant on each side in hot coconut oil on a skillet to lightly toast, then place into a lightly oiled glass baking dish.
- Layer one eggplant slice with a thin slice of vegan mozzarella & a spoonful of tomato sauce, & continue to layer until all slices are stacked & ready to pop in the oven.
- Bake at 350°F for 30 mins.
- Sprinkle the top with vegan parmesan & let it cool until ready to serve.
- OPTIONAL: Can be served over gluten-free pasta, sautéed garlic spinach or with a salad
Scissor-Cut Kale & Quinoa Salad
As featured on Oprah’s “Where are they now”
- 1 Bunch or 10 oz bag of fresh Kale
- 1 Carrot lightly grated
- 1/2 Cup of purple cabbage
- 1 Dozen organic cherry tomatoes, cut in half
- 2 TBS un-hulled sesame seeds
- 1 TBS pumpkin seeds
- 1/4 Cup sesame oil
- 1/2 Cup olive oil
- 1/2 Cup unsweetened rice vinegar
- Himalayan sea crystals or sea salt & fresh ground pepper, to taste
- OPTIONAL: 1 TBS spicy sprouted sunflower seeds with Spirulina
- OPTIONAL: 1 Small package or sprinkle of Xylitol or other favorite sweetener
- OPTIONAL: Pre-cooked & chilled quinoa
- Scissor chop kale & purple cabbage.
- Grate the 2 carrots on top.
- Mix sesame oil, olive oil & rice vinegar with the Xylitol, then pour mixture over the kale, cabbage & carrots.
- Toss in tomatoes.
- Sprinkle the seeds & add the salt & pepper.
- Toss all together & let sit 1 hour before serving.
- OPTIONAL: To make it a heartier, higher protein meal, top with pre-cooked & chilled Quinoa to taste.
Lima Bean And Broccoli Casserole
Gluten-free and Vegan
Passed down as a family tradition, updated throughout the years as I learned more about food and healing… but it’s still a favorite for family and friends.
I always seek organic ingredients and read labels for no hidden sugars or preservatives.
- 1 ten ounce package of frozen baby lima beans
- 1 ten ounce package of frozen chopped broccoli
- 6 -8 ounces of non-dairy sour cream like Tofutti or Follow Your Heart brands
- 1 package of Simply Organic French Onion Soup Dip Mix
- 8 ounces drained and sliced water chestnuts
- 1 Cup of Cream of Mushroom soup. I use Imagine Organic Portobello Mushroom Creamy Soup (gluten-free)
- 1 stick of Earth Balance or other margarine or butter
- 3 Cups of Organic Brown Rice Crisps Gluten-free cereal or Rice Krispies
- Optional Sprinkling of Gluten-Free Crispy Onions
- In a large bowl stir in all ingredients except butter and Rice Crisps.
- Rub a little butter around the base of a glass baking dish, then spread mixture evenly across dish.
- Melt the butter and then add in Rice Crisps and a handful of the Crispy Onions.
- Add this mixture evenly across the top of the baking dish.
- Bake at 350 degrees for 30-40 minutes.
Measurements can vary according to taste and size of baking dish. I love to make it up as I go along but trying to give you a good starting point