Rice or Quinoa Stuffed Squash

This is something my Hubby surprised me with for supper when I was unable to eat rice and so desperately hungry!!! He used quinoa and it turned out delicious. I promptly made it again for myself the next night! Enjoy :-)

2 medium sized winter squash (such as butternut or acorn) halfed and prebaked
2 Tbsp. margarine
1 cup minced onion
½ lb. Mushrooms, diced
1 large clove garlic, minced
1 stalk celery, diced
1 carrot, peeled and finely diced
½ tsp. Salt + more for inside of squash
½ tsp. Sage
½ tsp. Thyme
2 Tbsp. lemon juice
1/3 cup coarsely ground raw sunflower seeds
2 Tbsp. olive oil
1 cup cooked brown rice or quinoa

Melt the butter in a large skillet. Add onion, and sauté over medium heat for about 5 minutes, or until the onion is clear and soft. Add mushrooms, garlic, celery, carrot and seasonings, and sauté about 10 minutes until everything is tender and well mingled.

Stir in remaining ingredients and mix well. Taste to correct seasonings. Preheat oven to 350 degrees. Sprinkle the insides of the baked squash with ½ Tbsp. of olive oil and additional salt. Pierce all over with a fork, being careful not to go all the way through so the seasonings can soak into the flesh of the squash. Fill the baked squash and bake, uncovered until heated through, about 20 – 30 minutes.

Gluten Free and Rice Free Pancakes

Basic TED

Another one from Kim when I wasn't able to eat rice. Thank you!

1 1/2 cups millet flour
1/2 cup potato starch or tapioca starch
1/2 tsp xanthan gum
1 Tbsp sugar
4 Tsp baking powder
1 tsp salt
1 1/2 cups water
1/4 cup oil
4 1/2 Tbsp water
4 1/2 Tbsp oil
1 Tbsp baking powder
1/2 cup applesauce, OR 1 mashed banana (optional)

Mix together the 4 1/2 tbsp water, 4 1/2 tbsp oil, and 1 tbsp baking powder and set aside - this is the egg replacement.

Mix dry ingredients together. Add wet ingredients including egg replacement.

Pour 1/3 or 1/4 cup portions on a hot pan and cook on both sides.

TED Rice Crispies

Basic TED

1 cup sunbutter
1 cup organic cane juice
1 cup rice syrup
pinch of sea salt

Cook together until syrupy and smooth, and pour over 6 cups of crispy brown rice cereal (be sure to get one free of corn syrup). Pack into a pan and cool into the fridge. Cut into squares and enjoy!