TOTAL TIME: Prep: 20 min. Bake: 70 min.YIELD:6-8 servings

Ingredients

• 1 pound mild Italian sausage links, cut into 1-inch slices
• 1 large onion, chopped
• 2 medium apples, peeled and quartered
• 1 can (27 ounces) sauerkraut, rinsed and well drained
• 1 cup water
• 1/2 cup packed brown sugar
• 2 teaspoons caraway seeds

Directions

• 1. In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds. 
• 2. Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour. Yield: 6-8 servings. 

Nutritional Facts1 cup: 188 calories, 8g fat (3g saturated fat), 23mg cholesterol, 905mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 7g protein. 

Wine Pairings
Medium-Bodied Red WineEnjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

© 2016 RDA Enthusiast Brands, LLC

​http://www.tasteofhome.com/recipes/sauerkraut-casserole/print#

Lose the greasy, butter popcorn sauce and put a spin on this movie-time mainstay with garlic and parmesan.

• Yield: 20 cups

Ingredients

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 cup popcorn kernels
• 1/2 cup finely grated Parmesan
• 1/2 teaspoon cayenne pepper
• Salt

PreparationIn a small saucepan over medium heat, melt butter. Add garlic and cook 1 minute, stirring, then remove saucepan from heat and set aside to cool slightly.

Warm vegetable oil in a large, deep pot with a tight-fitting lid over high heat. When oil is hot, add unpopped popcorn, cover pot, and cook 1 minute. Vigorously slide pot back and forth over burner until popcorn begins to pop. Continue cooking and shaking pot until popping subsides, about 5 minutes. Remove pot from heat and transfer popcorn to large serving bowl.

Pour butter-garlic mixture over popcorn, sprinkle with Parmesan and cayenne and toss to coat. Season with salt and serve.

Nutritional Information
Amount per serving

• Calories 73 


• Fat 4 g 


• Satfat 2 g 


• Protein 2 g 


• Carbohydrate 7 g 


• Fiber 1 g 


• Cholesterol 7 mg 


• Sodium 97 mg 

http://www.myrecipes.com/recipe/garlic-parmesan-popcorn

Serving Size: 8 servings (slices)

Ingredients

For the crust:

• 1 cup walnuts
• 1 cup gluten-free oats
• 3 tbsp coconut oil, melted
• 1 tbsp brown sugar
• 1 tbsp cold water
• 1/8 tsp salt

For the pie filling:

• 1 can pumpkin
• 10 oz silken tofu
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla
• 1/4 cup agave syrup
• 1/4 cup maple syrup
• 2 tbsp cornstarch


• Optional topping: coconut whipped cream

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie dish with coconut oil. 
2. In a food processor, pulse walnuts, gluten-free oats. coconut oil, brown sugar, and salt to combine. Add cold water and pulse again to mix. 
3. Transfer mixture to pie dish and using your hands, press the mixture into the pie dish to form the crust. 
4. Pre bake crust for 10 minutes. Remove crust and let cool. 
5. Turn the oven temperature up to 400 degrees.
6. In the meantime, in a blender or food processor, add pumpkin, tofu, vanilla, pumpkin pie spice, syrups, and cornstarch. Blend to combine until smooth. 
7. Pour pumpkin filling into pie dish. 
8. Bake pie for 60 minutes. Let cool. 
9. Optional: serve with coconut whipped cream. 

***I DO NOT LIKE TOFU and was so thrilled that I took a chance with this recipe.  I will not make the traditional, sugar filled pie again unless it is Thanksgiving.  (Then I'll bring both.)
***To my surprise, the crust was what most "guinnea pigs" did not want again.  Everyone loved the taste of the pie filling.

http://karalydon.com/recipes/vegan-gluten-free-pumpkin-pie/

Total Time:  42 min
Prep: 20 min
Inactive: 10 min
Cook: 12 min
Yield:4 servings
Level:Easy

Try this arugula salad with walnuts, cranberries, goat cheese and beets.

Ingredients
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Recipe courtesy of Giada De Laurentiis


***We do not always add the avocado.  We also go lighter on the  shallots.


http://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe.html

Makes at least 2 dozen medium-sized cookies

Ingredients:
2 ½ / 350g whole spelt flour
¼ tsp. fine grain sea salt
½ tsp. baking powder
1 Tbsp. ground ginger (or less if you prefer more mild gingerbread)
1 ½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
5 Tbsp. coconut oil, melted
½ cup / 70g coconut sugar
½ cup / 125ml unsulfured blackstrap molasses
3 Tbsp. unsweetened applesauce
1 tsp. vanilla extract

Directions:
1. Sift the dry ingredients together.
2. In a small saucepan, melt the coconut oil, then whisk in the molasses, applesauce, and vanilla.
3. Pour the wet ingredients over the dry, and fold to combine – you may need to use your hands to mix this, but don’t overwork the dough. Fold just until the ingredients come together evenly. Turn dough out onto a piece of plastic wrap, make a ball, then flatten into a large disc. Wrap and place in the fridge for at least 1 hour.
4. Preheat oven to 350°F / 175°C. Remove dough from the fridge, unwrap and cut in half. Wrap one half and return it to the fridge. Place the other half of the dough between two pieces of baking paper and roll out (if it is very stiff, you may need to let it warm up just slightly). Remove top half of the paper and cut out desired shapes with a cookie cutter or a knife. Slide a knife or thin egg lifter under each shape and place on a lined baking sheet. Ball up the scraps of dough, roll it out between the parchment and start again. Once the dough becomes too warm, return it to the fridge and repeat the entire process with the other half of the chilled dough.
5. Place cookie sheet in the oven and bake for 7-10 minutes (7 minutes produces a softer, chewier cookie, while 10 minutes produces a crispier one). Remove from oven and let cool on pan. Decorate with the Cashew Cacao Icing if desired (recipe follows).


Cashew-Cacao Butter Icing
Makes about ¾ cup
Ingredients:
½ cup / 65g cashews
a few pinches of sea salt
3 Tbsp. / 40g cacao butter, melted
1 ½ Tbsp. raw honey (or liquid sweetener of your choice)
½ vanilla bean, seeds scraped
3 Tbsp. hot water
Directions:
1. Soak cashews with sea salt for four hours, or overnight.
2. Drain, rinse and place cashews in the most powerful blender you have along with all other ingredients. Blend on high until as smooth as possible.
3. Pour into a piping bag and store in the fridge until it firms up, about 2 hours, then use. Store leftovers in the fridge or freezer. If you do not have a piping bag, you can also use sandwich bag with a teeny corner snipped off, which is what I did!


***If you do not have a specific ingredient, do not worry about it.  I used the nutmeg from the spice rack and just regular molasses and the recipe is still so tasty.  Use what you have and enjoy.


​http://www.mynewroots.org/site/2014/12/healthy-holiday-gingerbread/

Yields 20 pancakes

INGREDIENTS

1. • 1 cup whole wheat flour
   • 1/3 cup quick-cooking oats ***I use whole grain oats instead.
   • 1/3 cup yellow cornmeal
   • 1/3 cup all purpose flour  ***I use spelt flour instead.
   • 2 teaspoons baking powder
   • 1/4 teaspoon baking soda
   • 1/4 teaspoon salt
   • 2 cups buttermilk
   • 2 large eggs
   • 4 tablespoons (about) butter, melted
   • 2 tablespoons mild-flavored (light) molasses
   • Pure maple syrup

PREPARATION

1. 1. Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend.
   2. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter.
   3. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

***We sometimes add chopped banana and walnuts when cooking.  Another suggestion is to top with almond butter, unsweetened coconut flakes, fruit, nuts and cottage cheese.
***For syrup like toppings try agave syrup, brown rice syrup, honey or pure grade B maple syrup.


http://www.epicurious.com/recipes/food/views/whole-grain-buttermilk-pancakes-103881