~Red Head Salsa~

1 med onion,chopped
1/2 green pepper,chopped
1 clove garlic,chopped
1 tsp.oil
2 cups of ripe tomatoes,chopped
1/4-1/2 tsp. green chili's,chopped
5 drops red pepper sauce
1/2 tsp. sugar
1/8 tsp. salt

Combine and cook in a saucepan.Cool and store in the fridge.

~Enjoy!~

Crunchie Granola Smoothie

No time for a bowl of granola cereal? Take a granola smoothie to go. Great breakfast smoothie.

Ingredients:

* 1 cup 1% milk
* 1 banana
* 2 Tbs honey
* 3/4 cup granola
* 1/2 cup ice

1 serving, but it is a delicious serving. Feel free to use more or less fat in your milk as you prefer. I like a little milk fat, so I chose 1%

Enjoy!

Stuffed Pepper With Rice & Cheese (Vegetarian )

Ingredients

* 6 oz of roasted peppers
* 1 cup of uncooked rice
* 8 oz of cheddar cheese, shredded
* 3 garlic cloves, sliced
* 2 tablespoons of of fresh parsley, finely chopped
* salt and freshly ground black pepper to taste
* 2 tablespoons of butter
* 3/4 cup of water

Cooking Instructions

Cut open the roasted peppers so they lay flat side down on the kitchen bench top, by cutting them through the middle on one side. Cook them in a large saucepan of boiling water for 5 minutes. Rinse the roasted peppers and drain well.

Cook the rice as per the packet instructions.

Add the garlic and onion to a preheated pan with butter and saute the onion until soft. Add the water and cheddar cheese, stirring constantly until completely melted and blended with the rest of the ingredients. Taste for seasoning. Add rice, salt and pepper to pan.

Spoon in the rice mixture into the cavity of each roasted pepper, trying to keep as much filling inside as possible. Top each pepper with chopped parsley.

Heat oil in a frying pan and cook the peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper if required.

~Enjoy!~

Gluten Free Hummus

Hummus is a satisfying, high protein and fiber dip made from garbanzo beans (chickpeas). It is an ideal appetizer, snack or portable gluten free food.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:

* 4 15 ounce cans drained garbanzo beans (chickpeas)
* 3/4 cup olive oil
* 3/4 cup Tahini Paste (Sesame Seed Butter)
* 1/3 cup freshly squeezed lemon juice
* 2 tablespoons minced garlic
* 6 tablespoons minced parsley
* 1 tablespoon ground coriander
* 1 tablespoon ground cumin
* 2 teaspoons salt, or to taste
* ground pepper to taste

Preparation:
Put all ingredients in a food processor. Depending on food processor bowl size, can be divided into two batches to fit. Blend until smooth. Refrigerate.

Tips: Flavors are enhanced overnight. Serve with gluten free rice crackers or celery/carrot sticks. Freezes well.

Makes about 2 1/2 quart

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

~Enjoy!~

Power Drink

12 oz. fresh squeezed orange juice
2 tbsp. wheatgerm
2 tbsp. raw honey
2 egg whites
2 tbsp. bee pollen
1 medium raw banana

Put all of the ingredients into a blender and blend until mixed well.
Pour into a tall glass.This drink is great anytime you are low in energy.

~Enjoy!~

Protein Pancakes

1/2 cup skim milk powder
1/2 cup pancake mix
1/2 cup milk
1 egg white
1 tsp honey
1 tsp wheat germ
1 dash sugar(optional)

Put all ingredients into a bowl, mixing until it turns into a batter.
Cook in a frying pan until you see bubbles,then flip over,till cooked.


Enjoy!