RECIPES

Table of Contents

Smoothie Mayhem (7) .............................................................................................................................. 6 Green Machine Madness ..................................................................................................................... 6 Cranberry Bliss Detox Smoothie....................................................................................................... 6 Pumpkin Pie Smoothie ........................................................................................................................ 7 Healthy Chocolate Smoothie-Mousse............................................................................................ 7 Autumn Cleansing Smoothie ............................................................................................................ 7 Apple Pie Smoothie .............................................................................................................................. 7 Rawkin Love ............................................................................................................................................. 8 Warm Breakfasts (4) .................................................................................................................................. 8 Sweet Potato Hash ................................................................................................................................ 8 Coconut Flour Pancakes: ..................................................................................................................... 9 Chai Roasted Breakfast Squash ......................................................................................................... 9 Pumpkin Breakfast Pudding ........................................................................................................... 10 Juices (7) Liquid Assets .......................................................................................................................... 11 Apple Pick Me Up ................................................................................................................................ 11 De-Bloat + Love the Liver................................................................................................................. 11 Ground Me ............................................................................................................................................ 11 Alkaline Special .................................................................................................................................... 12 Sweet Lovin Liver + Detox Juice.................................................................................................... 12 Beautiful Beauty Green Juice .......................................................................................................... 12
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

Celery Cleanser .................................................................................................................................... 12 Home Made Milks (2) ............................................................................................................................. 13 Hemp Milk ............................................................................................................................................. 13 Almond Milk ......................................................................................................................................... 13 Dips (6) ........................................................................................................................................................ 13 Tahini Dip............................................................................................................................................... 14 Sweet Potato Chutney ...................................................................................................................... 14 Bean-less Hummus ............................................................................................................................. 14 Cilantro Pea Dip ................................................................................................................................... 15 Baba Ghanoush ................................................................................................................................... 15 Deliciously Detoxing Pesto ............................................................................................................. 15 Raw Meals (9) ............................................................................................................................................ 16 Detox Lettuce Wraps ......................................................................................................................... 16 Spinach Salad with Pumpkin Seeds & Cranberries ................................................................. 16 Kale, Apple & Sunflower Seed Salad ............................................................................................ 17 Fall Detox Salad ................................................................................................................................... 17 Colorful Goddess Salad..................................................................................................................... 18 Falling Pear Salad ................................................................................................................................ 18 Chili Dipped Wraps............................................................................................................................. 19 Mediterranean Kale Salad ................................................................................................................ 20 Apple Spinach Cabbage Slaw ........................................................................................................ 20 Cooked meals (7) ..................................................................................................................................... 21
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

Vegetable Curry ................................................................................................................................... 21 Stuffed Acorn Squash ........................................................................................................................ 21 Roasted Root Veggie Salad ............................................................................................................. 22 Zucchini Noodles with Roasted Red Pepper Sauce................................................................ 22 Vegetable Skewers ............................................................................................................................. 23 Kale with Gomasio .............................................................................................................................. 23 Spaghetti Squash with Tomatoes ................................................................................................. 24 Raw Soups (5) ........................................................................................................................................... 24 Garden Blend Soup ............................................................................................................................ 24 Cream of Zucchini Soup ................................................................................................................... 25 Gazpacho ............................................................................................................................................... 25 Spinach Apple Soup .......................................................................................................................... 25 Avocado Bliss (makes 2 servings).................................................................................................. 26 Warm Soups (9) ........................................................................................................................................ 27 Thai Butternut Squash Soup ........................................................................................................... 27 Kale Soup and White Bean Soup ................................................................................................... 27 Roasted Pumpkin Soup .................................................................................................................... 28 Carrot Ginger Soup ............................................................................................................................ 28 Sweet Potato Cauliflower Soup ..................................................................................................... 29 Minestrone Soup (beans optional) ............................................................................................... 29 Chicken Bone Broth: .......................................................................................................................... 30 Miso Soup with Sea Vegetables .................................................................................................... 31
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

Detox Soup 101 (adapted from The Gluten Free Goddess; serves 4) .............................. 31 Dressings (3) .............................................................................................................................................. 32 Tahini Dressing .................................................................................................................................... 32 Honey Lemon Dressing .................................................................................................................... 32 Oil and Vinegar with a Kick.............................................................................................................. 33 SNACKS (9) ................................................................................................................................................. 33 Energy Super Food Balls ................................................................................................................... 33 Trail Mix .................................................................................................................................................. 34 Apple Banana Sandwich .................................................................................................................. 34 Celery with Sun butter & Cinnamon ............................................................................................ 34 Fruit with Honey-Tahini Dip............................................................................................................ 34 Digestion Pick Me UP ........................................................................................................................ 34 Kale Chips .............................................................................................................................................. 35 The Sweet Sensation ......................................................................................................................... 35 On the Go Pick Me Up ....................................................................................................................... 35 Transition Diet Recipes (4) ................................................................................................................... 35 Egg & Spinach Frittata ....................................................................................................................... 35 Vegetable Quinoa ............................................................................................................................... 36 Quinoa Breakfast Bowl ...................................................................................................................... 37 Eggs & Tortillas..................................................................................................................................... 37 Desserts (5) ................................................................................................................................................ 38 Raw Avocado Pudding...................................................................................................................... 38
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

Chia Dessert .......................................................................................................................................... 38 Banana Split Sundae .......................................................................................................................... 38 Strawberry Sorbet............................................................................................................................... 39 Raspberry Mousse .............................................................................................................................. 39

Smoothie Mayhem (7)

For each Smoothie recipe, simply add all ingredients into a Vitamix or high-speed blender. If needed simply add water to reach your desired thickness. Use organic produce whenever possible. Each serving is for 2 people or 1 large meal substitute.

Protein is important in the morning. You can also add extra protein to any Smoothie by including either a scoop of your favorite protein powder or 3 tablespoons of hemp seeds. Unless otherwise noted, all Recipes in this Guide are 1 Serving.
Green Machine Madness
1 cup coconut milk, rice milk, almond or hemp milk 1 banana 1 handful of kale 3 Tablespoons hemp seeds or 1 scoop hemp protein Combine all ingredients in blender; blend until smooth.

Cranberry Bliss Detox Smoothie

1 cup coconut milk, rice, almond or hemp milk 1 cup mixed berries 1/4 cup unsweetened Cranberry juice concentrate avocado, peeled and pitted 1-2 Tablespoon ground flax/chia 1 teaspoon ginger Ice (optional) Combine all ingredients in blender; blend until smooth.
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

Pumpkin Pie Smoothie

2 cups coconut milk, rice, almond or hemp milk 1 cup pumpkin puree (home-made or canned) 1 teaspoon vanilla 1 teaspoon pumpkin spice 1 - 2 Tablespoons raw honey or 5 drops stevia Combine all ingredients in blender; blend until smooth.

Healthy Chocolate Smoothie-Mousse

1 cup coconut milk, rice, almond or hemp milk 1 1/2 cups baby spinach 1 banana 1 avocado 3 Tablespoons, rounded, organic cacao powder 2 Tablespoons chia seeds 1/2 cup frozen berries Combine all ingredients in blender; blend until smooth. If you prefer it less thick, add extra milk and then it becomes a smoothieJ.

Autumn Cleansing Smoothie

1 cup coconut milk, rice, almond or hemp milk 1 pear 1/2 cup parsley avocado 1 tablespoon raw cacao powder 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice, plus reserve for dusting Combine all ingredients in blender; blend until smooth.

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

Apple Pie Smoothie

1 cup coconut milk, rice, almond or hemp milk 1 apple, cored and chopped 1 teaspoon pure vanilla extract teaspoon cinnamon inch slice of ginger (optional) 2 tablespoons of flax seeds Pinch of nutmeg Combine all ingredients in blender; blend until smooth.

Rawkin Love
1 cup coconut milk, rice, almond or hemp milk 1 banana 1 tablespoon ground flax seed 1 cup spinach or kale 1 cup frozen berries teaspoon cinnamon 1 splash pure vanilla extract Ice (optional) Combine all ingredients in blender; blend until smooth.

Warm Breakfasts (4)

Sweet Potato Hash
1 large sweet potato 1 large beet 2 turnips 1 onion 1 teaspoon rosemary, minced 1 tablespoon garlic, minced 1 tablespoon coconut oil Preheat oven to 400. Chop vegetables into half-inch chunks. Coat with coconut oil.
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

Line a baking sheet with parchment paper and spread evenly. Sprinkle with salt, pepper, and rosemary. After 25 minutes, add garlic, stir, and roast for an additional 10 minutes.

Coconut Flour Pancakes:

1 banana 2 tablespoons chia seeds 1 cups almond milk cup of coconut flour 1 teaspoon baking powder 1 teaspoon cinnamon Fresh berries Optional: coconut oil for cooking the pancakes Blend banana and chia together in a food processor or blender. Add milk and blend again until smooth and set aside. In a large bowl, whisk the coconut flour, baking powder, and cinnamon. Then add banana mixture to dry ingredients and stir really well, make sure there are no lumps. Let the mix stand for a few minutes, if it thickens up to much you add some more almond milk. Heat pan (low to med-low heat) with a teaspoon of coconut oil (sometimes it works better with no oil, but you run the risk of the pancakes sticking to the pan). Place batter into pan to create small silver dollar sized pancakes (about a tablespoon for each pancake). Cook on both sides until golden brown. Add fresh berries or shredded coconut for extra sweetness. NOTE: 1. The brand of coconut flour you use will affect this recipe. 2. Best to add liquid little bit at a time, and not to overmix. 3. I found that using a cast iron pan worked well. Experiment & see what works for you and your stove. 4. Add extra milk to thin the batter as desired; coconut flour absorbs liquid VERY fast.
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

10

5. Use small spatula to flatten after you put batter in pan; make sure there is space between each pancake to avoid bumping into them when flipping. Be very gentle with them when flipping. 6. Look at the edges of the pancakes while theyre cooking; when they look dry, theyre ready to flip.

Chai Spiced Roasted Breakfast Squash

1 medium acorn squash 1/2 can coconut milk 1 tablespoon hemp hearts 1/4 cup unsweetened coconut flakes 2 teaspoon cinnamon teaspoon nutmeg teaspoon cardamom 1 diced apple Raw honey Preheat oven to 350 degrees. Cut acorn squash in half. Fill a roasting pan with 1 inch of water, and place squash flesh-side down. Roast 45 minutes to an hour, or until very soft. Scrape out seeds and discard. Spoon out squash into blender. Add coconut milk, coconut flakes, chai, and spices. Blend until hot or return or pour into saucepan to warm. Top with diced apple. Sweeten with raw honey.

Pumpkin Breakfast Pudding

cup coconut milk or almond milk, cup water cup pumpkin puree 1 tablespoon coconut flour 1 teaspoon ground chia teaspoon. cinnamon teaspoon vanilla extract teaspoon nutmeg teaspoon ginger Toppings: raisins, coconut flakes, sunflower/pumpkin seeds Bring milk and water to a boil. Add pumpkin and stir until smooth, bring to a boil again, whisk in coconut flour, and bring to a boil one final time. Cook until desired
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

11

consistency is reached, turn off heat, and add in ground chia, vanilla and spices. Top with raisins, coconut flakes, sunflower and pumpkin seeds.

Juices (7) Liquid Assets

For each Juice recipe, juice all ingredients together in your Vitamix* or juicer. To sweeten any Juice, add vanilla extract, stevia, raw honey or juice from a lemon and lime. If you desire a little spice, you may add hot sauce, cayenne pepper, nutmeg or cinnamon. Be sure to wash all fruits and vegetables thoroughly if the recipe includes the rind or skin. Again, use organic whenever possible. Always wash your produce thoroughly if you wish to include the rind or peel in your Juice.

*If using a Vitamix or other blender, consult instruction booklet for juicing directions or stay tuned for an email all about Juicing when you do not have a Juicer.
Apple Pick Me Up
2 Apples Thumb size Ginger 2 Carrots Handful of Kale (or any greens) Juice all ingredients and enjoy.

De-Bloat + Love the Liver

10 Asparagus Stalks 3 Cucumbers 4 Celery Stalks 1 Lemon Juice all ingredients and enjoy.

Ground Me
3 Carrots 1 Beet (you can also add the stems if you desire) 3 Celery Stalks
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

12

inch of ginger Juice of one lemon Juice all ingredients and enjoy.

Alkaline Special
2 Cucumbers 6 Celery Stalks 1 cup Kale 1 cup parsley 2 Lemons Juice all ingredients and enjoy.

Sweet Lovin Liver + Detox Juice

3 carrots 5 stalks celery 1 cucumber bunch kale bunch parsley bunch cilantro 1 lemon squeezed Juice all ingredients and enjoy.

Beautiful Beauty Green Juice

1 cup baby spinach 1 cucumber 1 pear 3 celery stalks 1 lime Juice all ingredients and enjoy.

Celery Cleanser
3 Celery Stalks 1 cup Greens (kale, dandelion) or Bunch of Spinach 1 Cucumber
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

13

1 cup of parsley 1 Apple Juice of one Lemon Juice all ingredients and enjoy.

Home Made Milks (2)

Hemp Milk
1/3 cup hemp seeds 16 ounces filtered water 1/8 teaspoon cinnamon 1/4 teaspoon pure vanilla Blend in a Vitamix, Blendtec or high powered blender, and strain through nut milk bag or cheesecloth.

Almond Milk
1 cup whole raw almonds, soaked overnight; drain and rinse (yields 1 1/2 cups) 2 1/2 cups filtered water 1/2 teaspoon pure vanilla (optional) Blend in a Vitamix, Blendtec or high powered blender, and strain through nut milk bag or cheesecloth. Optional Add-Ins: Stevia Honey 1 2 medjool dates (pitted)

Dips (6)
For the following section, if you cannot find nutritional yeast simply omit it from the recipe. If you are intolerant to soy and/or miso, simply omit that as well.

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

14

Tahini Dip
cup tahini (sesame paste) substitute unsweetened sunbutter if preferred 1 clove garlic, minced juice of 1 lemon cup water 1-2 tablespoons Wheat Free Tamari (optional) Whisk or blend all ingredients until creamy. Slowly add more water to obtain desired consistency. (This dip will thicken in the refrigerator and can be stored for up to 3 days)

Sweet Potato Chutney

2 tablespoon shallots, finely chopped teaspoon red pepper flakes 2 tablespoon honey cup apple cider vinegar 2 tablespoon dried cranberries teaspoon grated fresh ginger 1 medium sweet potato, peeled and coarsely chopped Combine shallots, pepper flakes, honey, vinegar, dried cranberries, and ginger in a medium saucepan. Stir in sweet potato; bring to boil. Reduce heat and simmer, covered, 10 minutes, stirring occasionally.

Bean-less Hummus
1 zucchini cup tahini 3 sundried tomatoes (dried, not the kind in oil) cup fresh basil or 1 2 teaspoons dried basil teaspoon sea salt 1/8 teaspoon pepper 1 glove garlic, minced 1 tablespoon raw apple cider vinegar 1 lemon, juiced (May add -1/2 cup water if needed) Blend all ingredients together in a food processor or Vitamix . Add more water until desired consistency is reached.

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

15

Cilantro Pea Dip

3 cups frozen peas 1/4 cup fresh cilantro Zest and juice of 1 lemon 1 clove garlic 2 tablespoon olive oil, plus more for drizzling 1 tablespoon tahini Sea salt and pepper Cook peas in salted, boiling water until tender, about 1 minute. Transfer to an icewater bath; drain. Pulse peas in a food processor with cilantro, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini. Season with salt and pepper; drizzle with oil.

Baba Ghanoush
1 medium eggplant (about 7) cup sesame tahini 1 2 cloves garlic, minced cup fresh lemon juice 1 tablespoon hemp seeds teaspoon ground cumin freshly minced parsley (for garnish, or feel free to add to other ingredients before blending) olive oil for garnishing Roast eggplant in oven at 400 for 30 minutes. Then place in a bowl of cold water for 5 minutes. Peel skin and discard. Chop into pieces and mix all ingredients in food processor or blender until smooth. Transfer to serving bowl and garnish with parsley, and drizzle with olive oil as desired.

Deliciously Detoxing Pesto

1 cup washed, loosely packed fresh basil leaves cup fresh sorrel leaves, cilantro, or mint 2 sun dried tomatoes (not the kind in oil) juice of 1 lemon 2 cloves fresh garlic, peeled to cup quality, cold pressed extra virgin olive oil, as needed sea salt, to taste
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

16

Combine the basil, sorrel (or cilantro or mint), sun dried tomatoes, lemon juice and garlic in a food processor bowl; pulse and process the mixture until it is finely chopped. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors. If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.

Raw Meals (9)

Detox Lettuce Wraps
6 sheets nori or lettuce leaves 1 avocado cup sauerkraut or kimchee 1 cup sprouts (of choice) 1 tomato, diced optional: 1 tablespoon hemp seeds (optional) optional: 1-2 tablespoons Tahini Dressing (in dressings section of this recipe guide) Lay out the nori or lettuce leaves. Place all the ingredients on each leaf and roll up. Add 1-2 tablespoons of Tahini Dressing for extra flavoring or a dash of cayenne pepper for some heat. Serves 2

Spinach Salad with Pumpkin Seeds & Cranberries

2 cups baby spinach cup pumpkin seeds 3 Tablespoons cranberries cup cherry tomatoes cucumber chopped Raw onion sliversabout cup

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

17

Chop all your vegetables & mix into a large bowl. Top with pumpkin seeds and cranberries. Use dressing of choice from dressings section of this recipe guide.

Kale, Apple & Sunflower Seed Salad

2 bunches of kale, small chiffonade 1/2 lemon, juiced 1 tablespoon Dijon mustard 2 tablespoon honey or stevia Splash of apple cider vinegar (or your favorite vinegar) Sea salt to taste 1/2 cup organic olive oil 1 cup sunflower seeds 1/2 cup raisins 1 Fuji apple, sliced optional: dulse sprinkles Massage kale with lemon juice using your hands for several minutes to break it down. In a smaller bowl, combine mustard, honey, vinegar and sea salt. While whisking mixture vigorously, add the organic olive oil slowly in a thin stream. Mix dressing with kale and top with sunflower seeds, raisins and add some thyroid boosting minerals such as dulse sprinkles, then garnish with apple.

Fall Detox Salad

2 cups chopped broccoli 2 cups chopped cauliflower cups chopped parsley 3 grated carrots cup raw pumpkin seeds cup chopped apple cup sunflower seeds 1 cup dried cranberries 1 lime juiced Pinch of cumin Pinch of turmeric 2 tablespoon olive oil teaspoon salt
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

18

freshly ground pepper to taste Place the broccoli, cauliflower and parsley in the food processor. Chop until you get nice even bite-sized florets. Remove from food processor bowl. Grate the carrot. Combine pumpkin seeds, apples, sunflower seeds, and cranberries into a large bowl and toss into the salad. Juice the lime and mix with cumin, turmeric and olive oil. Add salt and pepper to taste.

Colorful Goddess Salad

2 cups red cabbage 2 cups green cabbage 1 cucumber 1 stalk of celery 1 raw beet 1 yellow beet 1 radish 1 zucchini Dressing: cup tahini cup water 2 Tablespoons fresh parsley, chopped 2 Tablespoons chives, chopped teaspoon sea salt 2 cloves garlic 1 tablespoon coconut aminos 2 tablespoon fresh lemon juice 2 tablespoon apple cider vinegar Thinly slice the cabbages, cucumber and celery. Use a cheese grater to shred the beets and zucchini. Toss the mixture into a large bowl. Separately, mix the ingredients for the dressing in a food processor until smooth.

Falling Pear Salad

1 bunch of well rinsed kale 2 pears diced 2 avocados cubed cup dried cranberries 2 tablespoons olive oil
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

19

cup pumpkin seeds 1 lemon juiced optional: a few teaspoons of honey Sea Salt to taste Chop the kale, pear and avocado into bite size pieces. Sprinkle dried cranberries and pumpkin seeds on top of the kale, pear and avocado. Add the olive oil and lemon juice and toss enthusiastically. Drizzle with a few teaspoons of honey. Add sea salt to taste.

Chili Dipped Wraps

Vegetables: 1 bunch of Swiss chard 1 zucchini 1 grated beet 1 red bell pepper 1 avocado cubed julienned jicama Dip: 3 tablespoon sun butter teaspoon grated ginger teaspoon garlic teaspoon dried chipotle chili powder 2 tablespoon extra virgin olive oil 2 tablespoon water 1 teaspoon honey 1 tablespoon lemon juice Thinly slice the vegetables. Add the dip ingredients to a food processor and blend until smooth. Then add this delicious mixture to the wrap with collard greens, romaine lettuce or kale. NOTE: Please choose your favorite healthy green such as collard, romaine lettuce, or kale. If you would like to boost your thyroid, then wrap this mixture into a Nori Sheet (which can be bought at your local health food store or on amazon). Dip in the following Dip mixture.
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

20

Mediterranean Kale Salad

2 small bunches dinosaur (Lacinato or any organic kale), stems removed 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 3/4 teaspoon sea salt 1/4 cup sunflower seeds 1/4 cup raisins, soaked 10 minutes, drained, and rinsed 1/4 teaspoon fresh ground black pepper 1 tablespoon hemp seeds Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll, in the same direction as the fold, tightly like a cigar. Turning the leaves so that theyre now horizontal, slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise in the opposite direction a few times, so they aren't too long. Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the sunflower seeds, hemp seeds and raisins and toss gently. Season to taste with black pepper.

Apple Spinach Cabbage Slaw

1/2 bunch organic baby spinach, washed 1 small organic head cabbage, shredded 1 organic Roma tomato, diced 1/2 cup organic leeks or green onion, thinly sliced 1 organic Pink Lady apple, julienned 1 organic Granny Smith apple, thinly sliced Chop spinach, cabbage, tomato, and onion and toss into a large bowl. Place thinly sliced Pink Lady and Granny Smith apples on plate and place salad mixture on top. Add one of the 3 Dressings in the dressing section to this amazing salad or feel free to squeeze lemon on top and drizzle olive oil for a simple dressing. My fave is using the Honey Lemon Dressing from the dressing section of this guide.

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

21

Cooked meals (7)

For steaming if you dont own a steamer basket, simply boil the cooked vegetables with some filtered water until tender, usually about 10 minutes.

Vegetable Curry
1 lb. cauliflower, cabbage, zucchini (add other veggies of choice) 1 red onion, diced 1 glove garlic 2 tablespoon coconut oil 6 oz. can tomato paste (look for a BPA FREE can) can coconut milk teaspoon cardamom powder teaspoon coriander powder teaspoon ginger 1 teaspoon fenugreek powder teaspoon chili powder (optional) 1 teaspoon sea salt optional: add 1 tsp grated fresh ginger Wash and chop vegetables. Saut onion and garlic in coconut oil. Add tomato paste, coconut milk, and seasonings and stir until smooth. Add vegetables and simmer for 15 minutes.

Stuffed Acorn Squash

2 large acorn squash 2 tablespoon coconut oil 1 medium yellow onion, chopped 6 stalks celery, finely chopped 2 carrots, diced 1 cup mushrooms, chopped 1 teaspoon sage 1 teaspoon thyme *optional * add cooked lentils to stuffing Dried cranberries Salt and pepper to taste

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

22

Preheat oven to 350 degrees. Cut acorn squash in half. Fill a roasting pan with 1 inch of water, and place squash flesh-side down. Roast 45 minutes to an hour, or until very soft. Scrape out seeds and discard. Whlie squash is cooking, heat coconut oil in saut pan. Add onion, celery, carrots, mushrooms, sage, and thyme. Remove from heat. Stir in salt and pepper, dried cranberries, mixing to combine. Divide the stuffing evenly among the acorn squash halves.

Roasted Root Veggie Salad

Vegetables: 1 pound root vegetables (beets, carrots, turnips, parsnips), diced 2 medium shallots 1 tablespoon coconut oil teaspoon sea salt 3 tablespoon olive oil tsp. chopped fresh rosemary Salad base: 1 tablespoon apple cider vinegar 1 tablespoon Dijon mustard Dash of sea salt and pepper to taste 3 cups arugula Preheat oven to 450 degrees. Line baking sheet with parchment paper. In medium bowl, toss diced vegetables and shallots with coconut oil, tsp sea salt to coat. Spread the veggies out in one layer on a baking sheet. Roast in oven until all veggies are tender (about 20 minutes). Drizzle with one tablespoon of olive oil and add fresh rosemary to the vegetables and toss to coat. Combine remaining 2 tablespoons of olive oil, vinegar, and mustard in a small bowl and whisk with a fork until combined. Place arugula in a mixing bowl, pour dressing over greens and toss to coat. Top with roasted vegetables.

Zucchini Noodles with Roasted Red Pepper Sauce

1 cup steamed sweet potato chunks 1 cup coconut milk 1 teaspoon dried basil 2 cloves garlic
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

23

1 tablespoon lemon juice 1 roasted red pepper teaspoon of sea salt 2 zucchinis (grated or julienned) Place all ingredients, except zucchini, in high-powered blender and blend until smooth and creamy. Adjust seasonings to taste. Pour sauce over lightly sauted or raw (spirralized would be fun) zucchini.

Vegetable Skewers
1 red onion 2 Japanese eggplants 2 zucchini 1 fennel bulb 12 cherry tomatoes olive oil for brushing on veggies S&P If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring in the oven. Chop the vegetables into quarters and then add them to the skewers. Brush generously with olive oil, season with sea salt and pepper. Broil 6 inches from heat for approximately 10 minutes, turning kabobs after 5 minutes.

Kale with Gomasio

2 cups sesame seeds or store bought Gomasio 1 bunch kale, rinsed and sliced into ribbons 1 tablespoon Sea Salt Place sesame seeds in a cast iron skillet over medium heat roast for 10 minutes, stirring constantly with a spoon until seeds turn golden brown. Watch them, as they burn easily. Place sesame seeds and sea salt in a mortar and pestle and grind them into a coarse meal. When cooled transfer them to a glass container. Steam the kale over medium heat for 3-5 minutes until bright green; uncover after cooking and leave pot to maintain warmth. Serve sprinkled with homemade or store bought gomasio (sesame seeds) and sea salt.
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

24

Spaghetti Squash with Tomatoes

1 spaghetti squash 3 tomatoes or cherry tomatoes 2 cloves garlic tablespoon olive oil S&P to taste cup basil, Chiffonade Preheat oven to 350 degrees. Cut spaghetti squash in half the long way, scrape out the seeds and discard. Fill a roasting pan with 1 inch of water, and place squash flesh-side down. Roast 45 minutes to an hour, or until very soft. Using a fork, scrape out the spaghetti squash in spaghetti-like strands and put in bowl. While squash is cooking, saut tomatoes and garlic in tbsp. olive oil. Remove from heat. Stir in salt and pepper. Combine with cooked spaghetti squash and serve.

Raw Soups (5)

Garden Blend Soup
2 tablespoons lemon juice 1/2 cup orange juice or 1 apple, cored 1 cucumber 1/8 bunch parsley, washed well 1 avocado, peeled and seeded 1/2 bunch organic romaine lettuce or other organic greens 1/4 bunch organic cilantro, fresh basil, or dill 12 green onions or 1 tablespoon red onion (optional) 1 clove garlic 1 1/2 cups water 2 tablespoons of mellow white miso 1/2 teaspoon Himalayan Pink salt (or to taste) 1/2 red jalapeo pepper or dash cayenne Combine ingredients in Vitamix and puree until smooth.

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

25

Cream of Zucchini Soup

1 cup filtered water, plus additional water to thin 2 medium organic zucchinis, peeled and chopped 2 stalks organic celery, chopped 2 Tablespoons freshly squeezed lemon juice 2 Tablespoons unfiltered extra virgin olive oil 2 teaspoons mellow white miso 2 small cloves garlic, crushed 1/2 teaspoon Himalayan pink sea salt, or to taste 1/8 teaspoon cayenne pepper 1 avocado, peeled, pitted, and mashed 2 Tablespoons minced fresh dill (or 2 teaspoons dried) Combine the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a Vitamix; process until smooth. Add the avocado and dill; blend briefly. Add additional water to thin the soup to desired consistency.

Gazpacho
3 pounds organic heirloom or Roma tomatoes 1 stalk organic celery, coarsely chopped 1/2 organic cucumber, seeded, coarsely chopped 1/4 cup coarsely chopped organic bell pepper 1 organic green onion, chopped 1/4 bunch organic parsley, minced 4 organic radishes, thinly sliced 1 1/2 tablespoons freshly squeezed lemon juice 1/4 cup unfiltered extra virgin olive oil 1 teaspoon Himalayan pink sea salt 1/8 teaspoon freshly ground black pepper 1 avocado, peeled, pitted, and coarsely chopped 1/2 teaspoon chili oil 1 tablespoon ground cumin Coarsely chop the tomatoes. Combine all remaining ingredients, except chili oil, in a Vitamix until well-blended. Chill in the refrigerator. Drizzle with chili oil before serving.

Spinach Apple Soup

1 cup filtered water 1 1/2 apples, peeled and chopped
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

26

1 cup spinach leaves 1 zucchini, chopped 1 teaspoon freshly squeezed lemon juice 1/2 avocado, peeled, pitted, and chopped 1/8 teaspoon sea salt Combine all ingredients in a Vitamix; blend until smooth.

Avocado Bliss (makes 2 servings)

2 avocados 3/4 of a medium cucumber 1 stalk celery Juice of 1 small lime Handful of fresh cilantro 2 teaspoons cumin 1 teaspoon ground coriander 1/2 teaspoon salt 1 teaspoon wheat free tamari (optional) 1 cup water (if wanting warm soup use hot water) Chives and pumpkin seeds to garnish Blend all ingredients except the chopped chives in a high-speed blender until smooth. Serve garnished with the chives and pumpkin seeds.

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

27

Warm Soups (9)

When blending your hot soup, start slowly and work in batches if necessary. You do not want to burn yourself or risk having the steam blow the lid off of the blender.
Thai Butternut Squash Soup
1 acorn squash 1 butternut squash 1 onion 1 carrot 2 cloves garlic 2 tablespoons coconut oil 7 cups vegetable broth 1 cup coconut milk -1 teaspoon red curry paste 1/3 cup cilantro 3 lime leaves 2 stalks lemon grass Wash squash; bake halved squash at 350 for 45-50 minutes. Remove from oven and allow to cool. Once cooled, scoop the squash and cube it. In a large pot, saut onions, carrot, and garlic in coconut oil. Add vegetable broth and coconut milk. Mix in red curry paste. Then add cooked and cubed squash, cilantro and blend well. Simmer with lime leaves and lemon grass for 20 minutes or more. NOTE: A good substitute for the lime leaves and lemongrass is fresh lime juice and a bay leaf. Or omit if you prefer. If you cant find red curry paste (Thai Kitchen is a good brand), use some curry powder to taste. NOTE: To thicken soup, add an avocado before blending. And/or add some coconut milk.

Kale Soup and White Bean Soup

2 leeks (white and light green parts only) 2 teaspoons olive oil
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

28

6 cups fresh kale, chopped, stems removed 4 cups vegetable broth 1 bay leaf 1 teaspoon fresh thyme 1 cup cooked white beans (optional) Salt and pepper, to taste Saut leeks in olive oil until soft. Add kale and cook until wilted. Add broth, bay leaf and thyme and cook for 30 minutes on low heat. Add beans and salt and pepper.

Roasted Pumpkin Soup

2 tablespoons coconut or olive oil 2 teaspoons ground cinnamon 3/4 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 2 tablespoons fresh ginger, minced 1 tablespoon garlic, minced 2 cups cooked pumpkin 4 cups vegetable stock 2 Tablespoons toasted pumpkin seeds In a medium saucepan, heat 2 tablespoons oil over medium-high heat. When hot, add the cinnamon, onions, carrots, celery, ginger and garlic to the pan. Saut, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add pumpkin, stirring into the vegetables. Add stock and bring to a boil. Reduce to a simmer, and cook the soup for 15 to 20 minutes, or until the vegetables are soft. Remove the soup from the heat and process in blender. Season with salt and pepper, to taste. Garnish with toasted pumpkin seeds. NOTE: You can use canned pumpkin or you can roast your own: http://www.pickyourown.org/pumpkincooking.php

Carrot Ginger Soup

2 pounds carrots 4 cups vegetable broth
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

29

1 Tbsp. coconut oil 1 cup chopped onion cup fennel, chopped 2 garlic cloves, minced 2 Tbsp. grated ginger 1 tsp. salt tsp. cumin tsp. cinnamon tsp. dried mint 3 Tbsp. fresh lemon juice Cook carrots in vegetable broth 10-15 minutes. Saut onions, fennel and garlic over medium heat for about 5 minutes. Add ginger, salt, and spices. Turn heat to low, and continue to saut for another 8 to 10 minutes. Stir in lemon juice. Combine in blender and puree.

Sweet Potato Cauliflower Soup

1 large head cauliflower Few dashes garam masala (optional) 3 medium to large sized peeled sweet potatoes, cut into 1 pieces 1 sweet onion, diced 2 cloves garlic 1 tsp. salt 6 cups vegetable broth Preheat oven to 400 F. Wash and cut cauliflower, then sprinkle lightly with garam masala. Place cauliflower onto parchment covered baking sheet and lightly drizzle with olive oil. Roast about 20-30 minutes. In large stockpot, bring sweet potato, onion, garlic, salt and broth to a boil. Reduce heat and simmer until sweet potatoes are tender. Add in of the roasted cauliflower and blend, reserving the other of the roasted cauliflower to add to blended mixture in pot.

Minestrone Soup (beans optional)

onion, chopped 2 cloves chopped garlic 2 tablespoons olive oil 1 tablespoon tomato paste 2 celery stalks, chopped 4 carrots, chopped
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

30

1 bulb fennel, chopped 1 tomato (diced) 3 cups vegetable broth bay leaf 1/4 teaspoon crushed red pepper 1 cup of kale, chopped 1 cup cabbage, chopped optional: cup red or white kidney beans In a large stockpot, saut onion and garlic in 1 tablespoon of oil. Add tomato paste and stir. Then add celery, carrots and fennel. Add vegetable broth and bay leaf. Add crushed red pepper. Simmer on low for 30 minutes. Add chopped kale and cabbage; simmer for 10 or more minutes, season to taste with salt and pepper. Serve with a drizzle of olive oil. If beans, if desired.

Chicken Bone Broth:

1 whole chicken (free range, organic if possible) 16 cups cold filtered water 2 Tablespoons apple cider vinegar 1 large onion, roughly chopped 2 carrots, peeled and roughly chopped 3 celery sticks with leaves, roughly chopped 2 zucchini 5 cloves garlic, roughly chopped 1 bunch parsley Cut the chicken into several pieces. It is best to have chicken that has bones and skin. Place chicken pieces into a large stainless steel stockpot, cover with the cold water, add vinegar and vegetables (except parsley), and let stand for 30 minutes. Bring to a boil, remove scum that rises to the top, reduce heat and simmer for 6 to 24 hours. (If you are short on time, at least simmer for 3 hours.) The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before you're ready to turn it off, add the parsley. (This adds more minerals to the broth.) Remove chicken pieces with a slotted spoon and refrigerate. (When they're cool, take the meat off the bones and store in zip-lock bags in the freezer for other recipes, such
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

31

as soups, salads, enchiladas, sandwiches and curries.) Strain the broth into a large bowl and place in the refrigerator until the fat rises to the top and can be skimmed off. NOTE: For info on the importance of bone broths, go here: http://www.westonaprice.org/food-features/broth-is-beautiful

Miso Soup with Sea Vegetables

5 cups water 1 strip kombu, hijiki or other sea vegetable (available at natural food stores and Japanese groceries) 1 cup chopped chard, kale or other greens 1/2 cup sliced carrots 5 teaspoons miso of your choice Rinse the sea vegetable in cold water for 10 minutes. (If using arame, do not soak.) Wipe with a towel to remove excess sodium. Fill the pot with 5 cups of water. Cut the sea vegetable into small strips and add to the pot. Bring the water to a boil. Add the carrots, cover and turn the heat to medium-low. Simmer for about 10 minutes. Remove a little broth to mix with the miso to form a puree. Place the miso in the pot and simmer for 2 or 3 minutes. (Miso should not be boiled because it will kill the beneficial bacteria!) Add the greens and simmer for 2 more minutes.

Detox Soup 101 (adapted from The Gluten Free Goddess; serves 4)
1 tablespoon coconut oil 2 cloves of garlic, chopped 2 tablespoons diced onion 1 inch of fresh ginger, peeled and chopped 4 cups fresh broccoli/cauliflower, chopped 1/2 pound of fresh spinach leaves 3 parsnips, peeled, cored, chopped 2 ribs of celery, trimmed, chopped A handful of fresh parsley, roughly chopped 12 cup coconut milk Fresh water, as needed Sea salt and ground pepper, to taste Lemon or lime juice
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

32

In a large pot, heat the oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir until the spinach wilts. Add cup coconut milk and add just enough water to cover the vegetables. Go easy with the water, you can always thin the soup later, if you need to. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened. Use an immersion blender or stand-up blender to puree the soup.

Dressings (3)
Store your dressings in the refrigerator in air-tight containers for up to 3 days.
Tahini Dressing
cup tahini cup cilantro 1 clove garlic, minced 1 tablespoon tamari or Braggs Amino Acids juice of 1 lemon - cup water Whisk or blend all ingredients together. Add more water until desired consistency is reached.

Honey Lemon Dressing

2 teaspoons fresh lemon juice 1 teaspoon finely grated lemon zest 1 tablespoon honey teaspoon chopped basil cup extra virgin olive oil sea salt and pepper, to taste In small bowl, whisk the lemon juice with the zest, honey and basil. Whisk in extra virgin olive oil and season with sea salt and pepper.

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

33

Oil and Vinegar with a Kick

2 - 3 tablespoons Braggs raw apple cider vinegar 1 tablespoon Dijon mustard teaspoon cumin pinch of cayenne - cup extra virgin olive oil sea salt and pepper, to taste Whisk all of the ingredients together in bowl, except the oil. Then, slowly incorporate the oil as needed until it reaches the desired dressing consistency. Add S&P to taste.

SNACKS (9)
Energy Super Food Balls
cup pumpkin seeds cup sunflower seeds 4 dates 3 tablespoon flax meal 2 - 3 tablespoons coconut oil cup unsweetened, shredded coconut optional: 1 tablespoon raw honey, (optional) optional: cup dried or frozen blueberries, raisins or goji berries optional: 1 tablespoon raw cacao powder (unrefined cocoa powder) to food processor Combine all ingredients (except for shredded coconut & berries) in a food processor. If you want a sweeter batter, add an extra date or the honey. Pinch the dough between your fingers. Add another tablespoon of oil if it needs more help sticking together. Stir in optional berries and then form mixture into balls about the size of a golf ball. Roll each ball in the shredded coconut to coat and then refrigerate until chilled. (10 Servings) NOTE: Instead of rolling into balls, press the mixture into an 8x8 glass dish and allow to chill in the frig. Top with shredded coconut and slice into bars.

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

34

Trail Mix
cup dried cranberries cup chopped, toasted sunflower seeds cup toasted pumpkin seeds cup raisins (omit if you are on a candida diet or need to be on a low sugar diet) 1/8 cup unsweetened coconut Combine all ingredients and enjoy.

Apple Banana Sandwich

1 apple, unpeeled, granny smith or Fuji 2 tablespoons pumpkin seed or sun butter Banana sliced, thinly Slice the apple thinly crosswise and remove the seeds and core with a paring knife. Spread 1 apple slice with 1 tablespoon of the seed butter and top with the banana slices. Put another apple slice on top. Repeat with remaining apple slices.

Celery with Sun butter & Cinnamon

3 celery sticks, cut in thirds sunbutter cinnamon Spread sun butter in each celery crevice. Sprinkle with cinnamon.

Fruit with Honey-Tahini Dip

1 tablespoon raw honey (or to taste) 1/3 cup raw Tahini (sesame seed paste) 1 cup cut up fruit such as apples, pears and berries Mix honey and tahini. Dip fruit into the honey tahini mixture.

Digestion Pick Me UP
cup of cultured vegetables (Bubbies is pref or make your own) Chopped cucumber or celery 2 tablespoon sunflower seeds
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

35

Dash of cayenne or cumin Mix all ingredients together.

Kale Chips
1 bunch kale, stems removed and leaves torn into 2-inch pieces 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice cup sesame seeds Sea salt Preheat oven to 200 degrees. In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with sea salt. Toss until evenly coated. Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 more minutes. Let cool completely. Store in an airtight container for up to 3 days.

The Sweet Sensation

2 tablespoons unsweetened coconut 2 tablespoons raw cacao 2 tablespoons dried cranberries Mix all ingredients together for an afternoon pick me up.

On the Go Pick Me Up
A handful of seeds and 1 apple or pea

Transition Diet Recipes (4)

Day 1
Egg & Spinach Frittata
1 pound spinach leaves (about 2 bunches), cleaned, chopped 3 large eggs 2 tablespoons almond, coconut, rice or hemp milk
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

36

2 tablespoons sun-dried tomatoes, chopped Salt and freshly ground pepper to taste 1 tablespoon olive oil 1 cup chopped onion 1 large clove garlic, minced Preheat oven to 400F. Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside. In a mixing bowl, whisk together eggs and milk. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside. Saut onions in olive oil in an oven-proof skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute. Add cooked spinach and mix in with onions and garlic. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden.

Note if you are on the go and morning is hectic, then you can make scrambled eggs with spinach, a hard-boiled egg or prepare the frittata the night before. Day 2
Vegetable Quinoa
1 cup organic quinoa, rinsed 2 cups organic vegetable broth 1/3 cup diced yellow onion 1/3 cup diced organic carrots 1/3 cup organic corn 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 teaspoon granulated garlic powder 1 teaspoon onion powder 1/3 cup organic sweet peas
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

37

Add all ingredients, except green peas, to a medium saucepan and bring to a boil. Decrease heat, cover pan with a lid, and simmer until quinoa is tender, but chewy, and white spiral like threads appear around each grain, about 15 minutes or until water is absorbed. Remove from heat. Place clean dish towl, folded in half or quarters, over the pan, then replace lid. Allow to sit undisturbed for 10 minutes. Fluff with fork, being careful not to overmix or it will become mushy. Add the green peas. Stir, fluff, and serve.

Day 3
Quinoa Breakfast Bowl
cup cooked quinoa (follow package directions) 1/8 cup pumpkin seeds 4 tablespoons flax meal cup almond milk stevia, to taste Combine all ingredients in a bowl. Serve warm. Serves 1-2 Today we are keeping it really simple. We have added in two new foods already. Today we are going to add in nuts. Feel free to add 1/8 cup of nuts to a salad or have them as a snack. I suggest almonds, walnuts, pecans or even pine nuts.

Day 4
Eggs & Tortillas
2 - 3 tablespoons coconut oil 1/4 onion, diced 1/4 red bell pepper, chopped 1/2 cup spinach 2 eggs, scrambled 2 brown rice tortillas Saut onion and red bell pepper in 1 tablespoon coconut oil. Add the remaining tablespoon of coconut oil and scramble eggs and spinach (add extra oil as needed). Fill tortillas with mixture and serve.

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

38

Desserts (5)
Raw Avocado Pudding
1 avocado 1 cup almond milk, rice milk or hemp milk 1 zucchini, chopped 1 tablespoon raw cacao powder 1 tablespoon raw honey, or 1 teaspoon stevia Using a food processor or high power blender, combine all ingredients until smooth. Put in refrigerator until it is cold and then enjoy!

Chia Dessert
1 Cup of Chia 1 1/2 Cups of Hemp, Almond, Coconut Milk 1/2 Apple Pinch of Cinnamon Put chia seeds into bowl. Add liquid of choice to bowl and stir. Let sit for 5-10 minutes. Chop apple into small pieces and place on top of pudding. Sprinkle cinnamon on top.

Banana Split Sundae

1/2 cup almond, rice milk, hemp milk or coconut milk 1/2 cup frozen banana slices (peeled before freezing) 1/2 cup strawberries, frozen 1 tablespoon raw cacao 3 tablespoons coconut nectar or raw honey Blend all ingredients in Vitamix or food processor until blended (may have to use tamper if using Vitamix).

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES

39

Strawberry Sorbet
2 cups frozen strawberries 1/4 cup coconut nectar or raw honey 1 teaspoon lemon juice, freshly squeezed 1/4 teaspoon pure vanilla Blend all ingredients in Vitamix or food processor until blended (may have to use tamper if using Vitamix)

Raspberry Mousse
1 large ripe avocado cup raw cacao powder 3 tablespoons agave nectar, plus more to taste 1 teaspoon vanilla extract pint fresh raspberries optional: mint sprigs for garnish Halve the avocado, removing the pit. Spoon out the avocado and blend till smooth and creamy. Add cacao, agave, vanilla and blend for 1 2 minutes. Chlil before serving. Serve with optional mint sprigs for garnish

These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease Gluten Free Diva Fall Clean Eating Challenge RECIPES