gluten, dairy and egg free macaroons, no bake

Servings: approx.
Preparation Time: 15 minutes

3 cups coconut flakes
1 1/2 cups almond flour
1 cup maple syrup
1/3 cup coconut oil, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
Mix all ingredients together well. Form into balls and refrigerate until firm.....I actually freeze them! When we make these they are gone in a few minutes because they are soooo good!

Recipe submitted by Stephanie, Goodyear, AZ
I think next time I will use shredded coconut I think they will hold together better but they really were yummy.

chicken and rice

I just made a quick chicken and rice dish. It turned out pretty good. You could use it as a soup or thicken it with potato starch (thank you Brenda) like I did. I think kids would like it. I cooked Trader Joe's quick brown rice (takes 12 minutes) While the rice was cooking:
In a big pot I added chicken broth as much as you want I think I had over a cup; and 2 Swanson's chicken flavor pack with 2 cups of water. (no gluten no msg no onion) If time permitted you could saute chopped celery ribs in butter (or oil) but I used celery salt tonight. You could also saute onion if you wanted but I can't do onions. I added diced chicken breasts that I had cooked and froze last weekend. I also added 2 bay leaves and some rosemary (rosemary and chicken are perfect together!) I let that simmer for about 20 minutes then added the rice. At this point it would make a nice thick soup but I'm fond of stews so I thickened it with potato starch. I didn't use corn starch because I'm sure about corn yet. Oh and for Leah I added peas and carrots frozen:o) What can I say I'm not a veggie person.

roasted red pepper pasta sauce recipe

I went to my favorite cookingallergyfree site this morning and it was gone. I was redirected to some weird site that had nothing to do with cooking. :o(
I was looking for a tomato free pasta sauce. I really miss pasta. I tried one a while back with yams and beets and it was disgusting. I had seen one with just roasted red peppers and book marked it but now it's gone so I made one up.
2 red peppers roasted and peeled.
garlic (according to taste)
red wine about 1/4 cup
Italian seasoning
celery salt
salt and pepper to taste

puree peppers and wine transfer to saucepan and add spices. Cook about 20 minutes on low for the spices to mingle with sauce. You can add onion but I can't eat them so I left them out.
I poured the sauce over brown rice pasta (gluten free)
It wasn't bad at all.
If you like a cream sauce you can add cream or almond milk if you're dairy free and change the red wine to white.
Enjoy