Hawaiian Sunrise

• 3/4 cup organic orange juice
• 4 cubes frozen organic pineapple juice*
• 1 scoop Greenberry Shakeoology

   Add juice and pineapple cubes to magic bullet cup first, then add Shakeology and blend for 1 minute. Enjoy the healthiest meal of your day.

   *I buy a bottle of organic pineapple juice and pour the whole bottle into ice cube trays and freeze it and keep it in a Ziplock bag in the freezer so it's ready when I need it.

Healthier Turkey Hash

This healthy turkey hash has much less oil and sodium than traditional corned beef hash.

Total Time: 25 min. Prep Time: 10 min. Cooking Time: 15 min. Yield: 2 servings

Ingredients:
1 tsp. olive oil
4 oz. raw 93% lean ground turkey
2 Tbsp. chopped onion
2 Tbsp. chopped green bell pepper
1 medium potato, peeled, cut into ½-inch cubes
½ tsp. dried oregano
½ tsp. garlic powder
Sea salt and ground black pepper (to taste; optional)

Preparation:
1. Heat oil in medium skillet over medium-high heat.
2. Add turkey, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until turkey browns and onion is translucent.
3. Add potato, oregano, and garlic powder. Season with salt and pepper if desired; cook, stirring frequently, for 6 to 10 minutes, or until potato is tender.

Organic Gluten-Free Granola

When I first found out I was gluten intolerant, I tried several "gluten free" products and quickly discovered they are all Ga-Ross! Good thing I like to cook. Now, everyone I know asks for my gluten free organic granola. I found this recipe online at About Food and tweaked it slightly. I order most of my supplies from iHerb.com so I can get gluten free, organic, raw, etc.

Recipe makes 5 pounds! Be prepared to share.

• 8 cups gluten-free rolled oats
• 3 cups raw, unsalted sunflower seeds
• 2 cups flax seeds 
• 1 cup raw sesame seeds
• 3 cups chopped raw unsalted nuts (the recipe calls for almonds/walnuts/pecans, but I like to add pumpkin seeds, filberts, cashews and anything else)
• 1/2 cup unsalted butter OR ghee (clarified butter)
• 1/2 cup fine quality oil (I use raw coconut oil)
• 3/4 cup honey
• 1/4 cup 100% maple syrup
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons salt
• 1 tablespoon vanilla extract
• Optional - 1 cup dry unsweetened fruit (raisin, apricots, etc.) If adding dried fruit decrease amount of sunflower seeds from 3 cups to 2 cups)-(Yes, I add dried cranberries)

 Preheat oven to 325° F

Line 2 large baking sheets with parchment paper.

Mix gluten-free rolled oats, sunflower seeds, flax seeds, sesame seeds and nuts in a large (at least 6-quart) mixing bowl. Stir to combine.

Place butter, oil, honey, maple syrup, brown sugar, cinnamon and salt in a heavy saucepan. Bring to a boil over medium high heat. Remove from heat. Whisk in vanilla extract.

Carefully pour half of syrup mixture over oat/nut mixture in bowl. Stir to coat dry ingredients. Pour remaining syrup over oat/nut mixture and stir again, until all dry ingredients are thoroughly coated.

Pour half of mixture on each parchment paper lined baking sheet and spread mixture evenly on baking sheets. Place baking sheets in preheated oven.

Bake for 10 minutes. Remove baking sheets from oven and stir ingredients. This ensures even baking. Return baking sheets to oven and bake for another 10 to 15 minutes, or just until mixture starts to turn golden brown. Watch baking time carefully to avoid burning.

Remove baking sheets from oven. For chunky gluten-free granola, stir ingredients once and allow to completely cool. For a more cereal-textured granola, stir the granola more frequently as it cools. When cool, place granola in air tight containers and store in refrigerator.

*Personally, I don't store it in the fridge because I'm thinking the condensation will make it soggy. AND, I don't have room. So, I keep it in my lovely Tupperware (super oval 5 with a pour-all seal). And it stays fresh and crunchy until I use it all up.

My Everyday Parfait

This is my Everyday Parfait because I could make it almost everyday. There is almost never a day when I don't have these ingredients on hand and who isn't looking for another snack to replace the cookies/pie/cake/ice cream? The only way to make this easier is to buy your granola and that can be done very easily. However, I prefer to make my own Organic Gluten Free Granola. 

In a glass, layer:

• Plain Greek Yogurt (I use Fage)
• a drizzle of raw organic honey
• a little granola
• a couple of berries (or other fruit)

repeat 

Easy Peasy Lemon Squeezy! 

Feeding Children Everywhere

Yesterday I had the most awesome experience with my church family at Westside and the FEEDING CHILDREN EVERYWHERE movement. We were blessed by being able to raise the funds and pack 80,000 meals! That's a lot of food for people that are hungry. I have to admit, it really made me think twice about everything I put in my mouth yesterday and I'm glad for the wake up call. It makes it harder for me to 'overeat' when I have a very real and in my face reminder that we have hungry neighbors. Thank you, Jesus for the reminder.

Quick Cauliflower Giardiniera

Even you can fit this into your life when it is emailed straight into your inbox! Just subscribe to Delight Gluten-free magazine and these yummies wind up in your lap :) How easy is that?

Greetings! Looking for the perfect side dish? Our Quick Cauliflower Giardiniera recipe is loaded with veggies and tasty herbs! Pair it up with your favorite meat dishes or enjoy it on its own. This vegetable mix gives the flavor of pickling without the wait! Get social with us! Follow Delight on Pinterest, Instagram, Facebook and Twitter for daily featured recipes and gluten-free lifestyle tips. Quick Cauliflower Giardiniera Yield: 6 servingS        Nutrition Facts Calories 110 Fat 10g Cholesterol 0mg Sodium 140mg Carbohydrates 6g Fiber 2g Sugars 3g Protein 2g Ingredients ½ head cauliflower, cut into small florets ½ cup chopped celery, cut into ¼-inch pieces ½ cup chopped carrots, cut into ¼-inch pieces ¼ cup drained and thinly sliced roasted red pepper ¼ cup olive oil 3 tablespoons red wine vinegar 1 tablespoon freshly squeezed lemon juice 1 teaspoon water 1/8 teaspoon mustard powder 1 tablespoon minced fresh dill 1 tablespoon minced red onion 1 teaspoon minced fresh oregano 1 teaspoon minced fresh basil 1 teaspoon minced garlic 1/8 teaspoon each of ground black pepper and red pepper flakes 2 tablespoons rinsed and drained capers Directions In a large bowl, toss together cauliflower florets, celery, carrots and red peppers. Set aside. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, water and dry mustard powder. To this mixture, add in the dill, red onion, oregano, basil, garlic, red pepper flakes and capers. Stir together well and then pour the mixture over the cauliflower and veggies. Toss to coat. Cover and refrigerate for at least one hour to overnight. Digital Edition NOW Available on ALL Devices! Get Delight Gluten-Free on your Apple, Android, Windows 8, Kindle, Nook device or PC. Our digital edition is priced at just $0.99. Or pick-up a 1-year digital subscription for just $5.99! Be sure to check it out on your device through the Magzter App!  The app is free to download, and full issues of the magazine are just $0.99. Just search for "Delight Gluten Free" in the Magzter app store on your device. What does the digital edition include? Everything in the printed magazine plus videos, podcasts and more! Hope you enjoy the recipe and Happy Cooking! Vanessa Maltin Weisbrod Executive Editor Delight Gluten-Free Magazine About Delight Advertise Recipe Database Share This! Twitter Facebook Pinterest Follow Delight Twitter Facebook Pinterest

Copyright © 2014 Delight Gluten-Free Magazine. All rights reserved.

Red, White, and Blue Salad

because I loooove blue cheese

Ingredients: 

- 1 large head of Romaine lettuce, remove the thick ribs then chop 

- 1 small jicama, remove the skin then grate 

- 1 cup of grape tomatoes, cut it in half 

- 2 oz of low-fat blue cheese, already crumbled 

- 5 tbsp of non-fat plain yogurt 

- 1 ½ tbsp of extra-virgin olive oil 

- 1 tsp of fine chopped fresh dill 

- A pinch of sea salt 

- A dash of ground black pepper 

- 3 large eggs, hardboiled then chop the whites 

- 1 yellow bell pepper, sliced thinly 

- 1 cup of carrot, remove the skin then shred 

- ¾ lb of boneless and skinless chicken breasts, cook then chop it into ¾” chunks 

- 3 tbsp of red wine vinegar 

- 1 ½ tsp of evaporated organic cane juice 

- 1 tsp of fine chopped fresh parsley

Steps: In a large salad bowl, add in the lettuce, jicama, egg, tomatoes, bell pepper, cheese, carrot, and chicken. Toss the ingredients to combine. In a jar with tight lid, add in the vinegar, yogurt, cane juice, olive oil, parsley, dill, black pepper, and salt. Shake until the ingredients are properly incorporated then drizzle the dressing over the salad. Toss gently until the salad is well coated.

Adams, Stephanie (2014-09-24). Clean Eating: Clean Up Your Eating Habits Through 44 Simple, Healthy, Delicious Clean Eating Meals Made With Natural Ingredients-Learn How To Eat Healthy, ... Eating Recipes, Clean Eating Made Simple) (Kindle Locations 1177-1181).  . Kindle Edition. 

This ebook can be purchased on Amazon.com