Wheat-less Wednesday – Cheese Crisp Tacos

Ingredients: 4 cheese crisp shells (fold crisps over wooden spoon while still warm) 2 cups poached chicken, diced 1 stalk celery, diced 2 Tbsp fresh chopped dill 10 fresh chives, chopped Red bell pepper, seeded and diced 1/2 cup mayo or organic veganaise 1 tsp lemon juice Salt and pepper Instructions: 1. Mix chicken, celery, dill, chives, bell pepper, mayo, and lemon juice together in a bowl. 2. Season with salt and pepper to taste. 3. Stuff into cheese crisp … [Read more...]

Wheat-less Wednesday – Baked Cheese Crisps

Ingredients: Shredded cheese (harder cheeses work best) Parchment paper Instructions: 1. Preheat oven to 350 degrees F 2. Line a baking sheet with parchment paper 3. Place cheese in 1 tsp piles on sheet, spacing 3 - 4 inches apart. 4. Bake on the middle rack for 5 - 7 minutes. If edges have begun to brown, remove from oven. If not, leave in for 2 - 3 more minutes. 5. Remove parchment paper from baking sheet and place on a cool countertop. Let cheese crisps cool for 5 … [Read more...]

Wheat-less Wednesday – Breakfast Burrito

Ingredients: 1/2 bell pepper (chopped into thin strips) 1/2 small onion (chopped into thin strips) Shredded cheese 2 eggs 1 Tbsp coconut milk Seasoning salt Coconut oil  Instructions: 1. Heat skillet at medium-high and add 1 Tbsp. coconut oil. 2. When coconut oil has melted, add pepper and onions.   Sauté until onions become translucent. 3. Set onions and peppers aside in a covered bowl and rinse out skillet thoroughly. 4. Whisk egg, milk, and seasoning salt … [Read more...]