Lavender Lemonade

This is my most favorite thing in the whole wide world! Well, my favorite thing to drink that is.

A few years ago, I tried some lavender lemonade at a ladies luncheon at church that was so good I was thinking about it for weeks. I was determined to make the most delicious lemonade ever. And because I have both lemons and lavender growing in my backyard, I think it was fate.

Here is how I make mine...

1 cup superfine sugar

1/4 cup fresh lavender leaves, well rinsed

1 cup fresh lemon juice

4-1/2 cups water, divided

ice (optional)

lemon slices, for garnish (optional)

To make the simple syrup:

• Combine 1 cup sugar and 1 cup water in a medium saucepan. 
• Bring mixture to boil for 1 minute or until sugar dissolves.
• Remove from heat.
• Pour into a 2-quart glass pitcher.
• Place in refrigerator to cool.

To make lavender water:

• Bring 1 cup of water to boil in small/medium saucepan.
• Add 1/4 cup fresh lavender leavers to boiling water.
• Cover with lid and steep for 1 hour.
• Strain water and discard leaves.

To make lavender lemonade:

• Add lavender water to simple syrup in glass pitcher.
• Stir in lemon juice and remaining water.
• Place in refrigerator to cool (or add ice and serve).
• Garnish with lemon slices (optional).

Enjoy!

Note: It's important to use only fresh lavender leaves. Using the flowers may give you too strong of a "perfumy" taste.

Chopped Broccoli Salad

I love broccoli. 

I've loved broccoli since I was a toddler. My parents used to ask me, in front of their friends, "Do you want ice cream or broccoli?" And I would always answer enthusiastically, "Broccoli!" Then they would all laugh. I didn't know why that was funny. Now I have little broccoli lovers at my house. When I serve broccoli for dinner my little 2-1/2 year old yells, "Brocky!" It's in the blood.

I used to make broccoli salad regularly. The recipe I had was given to me from a distant cousin on my dad's side of the family. It was basically broccoli, raisins, bacon, sunflower seeds, mayo, sugar, and vinegar. I actually dislike raisins (my kids think I'm nuts) so years ago I started making the same salad with fresh grapes in place of raisins. And now that we are not serving food containing eggs, I have to nix the mayo in recipes. Well, after little variations here and there, this is the way I'm making broccoli salad these days. If you like "brocky" you'll love this simple broccoli salad.

approx 2 lbs of broccoli crowns, chopped  

1 cup seedless red grapes, halved

1 cup plain yogurt or non-dairy yogurt

1/4 to 1/2 cup sugar (depending on your preference)

1/8 cup white vinegar

1/2 cup shelled sunflower seeds

salt to taste (optional)

• Mix broccoli and grapes together in large bowl. 
• In small bowl combine yogurt, sugar, vinegar, sunflower seeds, and salt (optional) to make dressing.
• Gradually, stir dressing in broccoli and grape salad. 
• Cover and refrigerate for 1 hour.
• Enjoy!

Orange Banana Popsicles

Super easy, healthy, and delicious. How can you go wrong? Perfect popsicles for those warm summer days.

You'll need:

2 ripe bananas

2 cups orange juice

Blender

Popsicle holder (plastic cups with a stick or spoon work too)

Combine in blender and blend until liquified.  Pour into Popsicle holder and put in freezer.  

Delicious! Enjoy!

Black Bean and Zucchini Enchiladas with Brown Rice Tortillas

Enchiladas!

Say it with a Spanish accent and they taste even better! ;)

My husband is afraid I'm going to turn into a vegetarian. But if this was our average vegetarian meal every night I don't think he'd complain. Meat? Who needs it when enchiladas can taste like this without it. Delish! 

Enough chit chat. On to the recipe:

1 teaspoon olive oil

2 cups diced zucchini (1 to 1-1/2 large zucchinis)

2 (15 oz) can black beans, rinsed and drained

2 garlic cloves, diced

½ cup reduced fat sour cream

1/2 teaspoon salt

3 cups enchilada sauce* (canned or click here for tomatillo sauce recipe)

6 (8-inch) gluten-free brown rice tortillas

2 cups (8 oz) shredded cheese,* Monterrey jack and cheddar blend

• Preheat oven to 350 degrees F.
• Cook diced zucchini in heated olive oil for 5 minutes or until vegetables are tender. Add garlic and remain cooking for an additional minute. Remove from heat.
• Spray 9” x 13” baking dish with cooking spray.
• Spread 1 cup enchilada sauce in the bottom of dish.
• In a medium bowl, mix together zucchini and garlic, beans, sour cream, and salt.
•  Warm tortillas. (I warm brown rice tortillas in the microwave because they seem to get brittle if I heat them on the stove top over a gas flame).
• Place about 1/2 cup zucchini mixture down center of 1 tortilla and roll up. Place seam-side down in baking dish.
• Repeat procedure with remaining tortillas.
• Pour remaining sauce evenly over enchiladas.
• Sprinkle 1 cup shredded cheese on top (leaving 1 cup for later).
• Cover with foil; bake at 350 degrees F for 30 minutes. 
• Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
• Enjoy!

*If you avoid corn in your diet, make sure to check the ingredients on canned enchilada sauces and prepacked cheeses. Some canned sauces contain corn syrup. Some prepackaged cheeses include anti-caking ingredients which are usually flours. Common anti-caking ingredients are corn starch, and potato starch/flours. It may be listed as "food starch" or "modified food starch" which is often made from corn. 

Easy Lasagna - Gluten, corn, and egg free

Lasagna!  Mmmm mmm mmm. I love it. 

Cooking gluten free doesn't mean you have to give up your old favorites. We just change them a bit!

Here is a simple step-by-step lasagna recipe using gluten free noodles.

1 pound ground lean turkey (I use "Italian seasoned" ground turkey)

2 cloves of garlic, minced

2 cups lightly packed spinach, chopped

1 jar marinara pasta sauce (I use Kirkland Signature brand)*

6-8 uncooked "oven ready" gluten-free lasagna noodles (I use DeBoles rice lasagna)*

1 (15-oz) container ricotta cheese**

16 oz shredded mozzarella cheese**

1/2 cup hot water

• Preheat oven to 375 degrees F.
• Brown ground turkey in large skillet over medium heat, stirring to crumble. Add minced garlic and chopped spinach. Cook until done. 
• Stir in pasta and heat through.
• Spray 11" x 7" baking dish lightly with no-stick cooking spray.
• Spread a thin layer of meat sauce (approximately 1/3 of sauce) evenly in bottom of dish.
• Place a single layer of noodles on top of sauce.

• Spread 1/2 of ricotta cheese on top of noodles.
• Sprinkle approximately 1/3 of mozzarella cheese evenly on top of ricotta cheese.
• Spread 1/2 of remaining meat sauce on top of cheeses.

• Place a single layer of noodles on top of sauce.
• Spread remaining ricotta cheese on top of noodles.
• Sprinkle half of remaining mozzarella cheese evenly over ricotta cheese.
• Spread remaining meat sauce over cheeses.
• Top with remaining mozzarella cheese.
• Pour 1/2 cup of hot water around the inside edges of the dish.
• Cover the dish with foil and secure edges tightly.

• Bake at 375 degrees F for 45 minutes.
• Remove foil and bake for an additional 10 minutes, or until noodles are cooked.

•  Let cool for 10 minutes before serving.

• Enjoy! :)

* Check noodles and sauce for gluten free label. Also, jarred pasta sauces sometimes contain corn syrup, FYI. 

** Check ingredients on both types of cheese. Some prepackaged cheeses include anti-caking ingredients which are usually flours. Popular anti-caking ingredients are corn starch and potato starch/flours. Ricotta cheese may include corn starch as well or "food starch" which is often made from corn.