Baked Chicken Wings

Ingredients:

2 pounds of organic chicken wings

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp cayenne pepper

1/2 cup Whole Foods 365 Texas Barbeque Sauce (or other brand you like)

Directions:

Heat the oven to 425 degrees. In a large bowl, combine the wings, garlic powder, salt, pepper and cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 45 minutes.

Place wings back into large bowl and toss to coat with sauce. Serve immediately.

Veggie Chili

Ingredients:
1/3 cup olive oil
2 cups mushrooms
1 cup chopped red peppers
1 cup chopped carrots
2 cups chopped onions
3 garlic cloves minced
1/4 tsp red pepper flakes
1 tsp cumin
2 1/2 tbsp canned green chilies
2 tsp Chili
1/2 QT tomato juice or more if needed
1 15 oz. can diced tomatoes
1 15 oz. can kidney beans
1/2 tsp Tabasco
3 tsp tomato paste

Directions:

Heat olive oil in large pot. Over medium high heat, add mushrooms,
red peppers, carrots, onion, garlic and spices. Cook for 7 minutes

Add remaining ingredients- tomato juice, diced tomato, kidney beans,
Tabasco and tomato paste. Bring to a boil and stir. Reduce the heat and simmer 20 minutes uncovered.  Add salt and pepper to taste

Mini Cornbread Muffins

Ingredients:

2 1/4 cups plain yellow cornmeal
2 cups rice or nut milk
2 1/2 teaspoons apple cider vinegar
2 teaspoons baking powder
1/4 cup of olive oil
2 tablespoons of softened Earth Balance (vegan butter) spread
1/2 teaspoon of salt

Directions:

Preheat oven to 350 degrees. Pour and whisk milk and vinegar together in a small mixing bowl until blended. Let sit while you mix the other ingredients. In a larger mixing bowl, mix the cornmeal, baking powder & salt together until well blended. Then pour your oil into the milk mixture and whisk until frothy, and mix the liquid with the dry ingredients until you have a rather thin mixture.  Add vegan butter and mix.

Pour batter into a muffin pan that has been sprayed with cooking spray or lined with paper holders.

Bake for approximately 20 minutes.

Shrimp and Avocado Quesadilla

Ingredients:

1 avocado diced

1/2 cup freshly made salsa

1/8 cup mild green chili

Juice from 1/2 lime

1/2 pound shrimp, peeled and deveined

4 sprouted grain tortillas

1/2 cup shredded rice cheese

1 cup arugula

Directions:

In a large pot, bring water to a boil. Add the shrimp and cook for 2 minutes max. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. Cut each piece of shrimp in thirds and set aside.

In a bowl, mix together avocado, salsa, chili, lime and shrimp. Season with salt to taste. Lay tortillas on flat surface. On one half spread avocado/shrimp mixture and sprinkle with rice cheese and arugula. Fold in half.

Lightly spray a large saute pan with olive oil. Cook for 3-5 minutes a side. Cut into triangle shape pieces and serve.

Zucchini, Goat Cheese and Sundried Tomato Roll Ups

Ingredients:

3 zucchini cut lengthwise into thin strips

1 tbsp olive oil

1 tbsp parsley

1/2 tsp lemon juice

1 ounce goat cheese

8 sundried tomatoes cut in half

Salt to taste

Directions:

Preheat a grill or grill pan over medium heat. Lightly brush both sides of the zucchini and sprinkle with salt. Grill about 3-4 minutes a side then set aside.

In a bowl, combine parsley, lemon juice and goat cheese.

Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of the zucchini. Top with sundried tomato and roll up placing seam side down on plate. Repeat.

Adapted from The Food You Crave

Crab Cakes

Ingredients:

1 egg

2 tsp dijon mustard

1 tsp tamari

2 tsp parsley

1 garlic clove minced

1 tbsp lemon juice

dash tabasco

1/2 tsp old bay seasoning

1/2 cup diced red pepper

1/4 cup diced yellow onion

1 pound of crab meat

3/4 cups of gluten free bread crumbs

salt and pepper to taste

Directions:

Preheat oven to 400. In a large bowl combine the egg, mustard, tamari, parsley, garlic, lemon, tabasco, old bay, red pepper, onion, crab meat and 1/4 of bread crumbs. Season with salt and pepper

Divide the mixture into individual patties, 8 medium sized, and coat each mound in remaining bread crumb mixture. Transfer to lightly oiled baking sheet and flatten. Cook for 10 minutes then flip the cakes on the other side and cook for another 10 minutes.