Kids in Our Kitchen Say "Gluten-Free That!"

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Recipe of the Month

Spinach Zucchini Ravioli


1.5 pounds ground turkey
2 cups chopped fresh spinach
1/2 large onion, chopped
3 cloves garlic,minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini
Tomato Sauce - your favorite bottle
Shredded Mozzarella Cheese


  1. Preheat oven to 350˚F.
  2. Slice zucchini with peeler, set aside.
  3. In a medium pan, combine: turkey, spinach, onion, seasonings and saute until turkey is cooked.
  4. Assemble the ravioli using 4 strips of zucchini and 2 tablespoons of turkey mixture.
  5. Wrap them up and put face down in a baking dish.
  6. Top with marinara and mozzarella.
  7. Bake for about 25 minutes.

Gluten Free Granola
  TIP:  Great Christmas Gift in Mason Jars!


1-1/2 cups raw WALNUTS
1-1/2 cups raw CASHEW NUTS
2 cups uncontaminated rolled
1/3 cup COCONUT NECTAR or honey (see Notes)
1/3 cup GRAPESEED OIL, light olive oil or liquified coconut oil
20 drops vanilla
LIQUID STEVIA (or use 2 additional tablespoons coconut nectar)
1 tablespoon VANILLA EXTRACT
1 teaspoon CINNAMON
1/4 teaspoon SALT
1/8 teaspoon NUTMEG (freshly grated is best)
1 cup unsweetened dried and shredded COCONUT


  1. Preheat oven to 300˚F.
  2. Chop nuts (I pulse them in a food processor to a coarse meal for ease of digestion) and transfer to a large bowl. Mix in oats and quinoa flakes. Set aside.
  3. In medium bowl, whisk coconut nectar, oil, stevia, vanilla, cinnamon and nutmeg. Pour wet mixture over dry and combine well. Spread evenly in a parchment-lined jelly roll pan.
  4. Bake 10-15 minutes. Remove from oven, stir. Bake an additional 10-15 minutes or until crisp [check on it frequently as this granola has a tendency to get real toasty (aka burn), real quick]. Remove from oven and allow to cool.
  5. Stir in coconut and transfer to air-tight glass jar or container.


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