Tuesday, November 22, 2011

gobble up!

  • Gluten Free/Dairy Free Cornbread


  • 2/3 cup Smart Balance Butter [or other butter product] 
  • 2/3 cup agave nectar
  • 3 eggs
  • 1 2/3 cups almond milk [or other "milk" product]
  • 2 1/3 cups all-purpose flour [gluten free pantry brand]
  • 1 cup cornmeal [arrowhead mills brand]
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt


1. In a mixing bowl, cream butter and agave. Combine the eggs and milk. Combine flour, cornmeal, baking powder, and salt; add to creamed mixture alternately with egg mixture. 
2. Pour into a greased 13 in x 9 in x 2in baking pan. Bake at 400 degree for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut and serve warm.

I used vanilla flavored almond milk because I was too lazy to go back out to the store and get plain, but it actually came out really tasty and added a nice touch!

Butternut Squash & Ginger Soup


1 package cubed butternut squash [I cheated:)]
1/2 thinly sliced onion
1 tablespoon vegetable oil
1/2 tablespoon agave nectar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
2 1/2 cups chicken brother [imagine brand organic free range]


Preheat oven to 375 degrees. Lay squash evenly out in a baking dish and back for about 45 minutes or until soft. Remove from oven. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.

Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

We put this in the freezer and are taking it camping!

Pomegranate Cranberry Sauce


1 12 oz. package of fresh cranberries
2/3 cup agave nectar
1 cup pomegranate juice [I got sparkling from Trader Joe's, yum!]
1 container of pomegranate seeds


In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes. Scrape the cranberry sauce into a medium bowl and let stand until cool, about 2 hours. Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

for whatever reason my phone won't let me upload a photo right now, so I'll post it later. I put the sauce in a mason jar, 
super cute and classic!

have a happy and healthy thanksgiving!

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