Place in the freezer to set for a few hours.
Apple Pie Chia Pudding
2 cups Apple Juice
1 Tbsp Lemon Juice
1/4 cup Cashews
1 Tbsp Cinnamon Powder
1/4 tsp Ginger Powder
1/8 tsp Nutmeg Powder
Pinch of Sea Salt
1/4 cup Raisins
1/3 cup Raisins
1/3 cup Chia Seeds
1 Crisp Apple, grated
In a blender, combine the apple juice, lemon juice, cashews, spices and a small pinch of sea salt. Blend into a cream. Pour into a quart-sized mason jar with a lid, and add the raisins, chia seeds and grated apple. Cover and shake well to combine. Refrigerate for 20 minutes to allow the chia seeds to swell and gel. Stir the mixture and shake again very well, then refrigerate for a minimum of 40 minutes longer, or overnight. To assemble, place 1 cup of the pudding in a serving bowl or glass. Top with desired garnish, such as coconut whipped cream, additional apples, chopped nuts, and a dash of spice. Pudding will last for 4-5 days, refrigerated.
Crispy Cornmeal Encrusted Catfish with Black Bean Corn Salsa
1/3 cup Tapioca Flour for dusting
1/2 cup buttermilk
1/4 cup cornstarch
1/4 cup tapioca flour
1/2 cup Gluten Free cornmeal
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp old bay seasoning
canola oil as needed
salt to taste
Dust fish fillets lightly on both sides with tapioca flour.
In small bowl, beat together egg and buttermilk.
In separate medium size bowl mix together cornstarch, tapioca flour, cornmeal, baking soda, baking powder and old bay seasoning.
Heat thin layer of oil in saute‘ pan over medium high heat.l
Dip floured fish into egg mixture, and then into cornmeal mixture.
Pan fry fish 2-3 minutes per side.
Lightly scale fish, and serve with black bean corn salsa.
Makes 8-10 serving
Black Bean Corn Salsa
1 (15oz) can black beans, rinsed and drained
1 (15oz) can sweet yellow corn, drained
1 small red onion-chopped
4 green onions-chopped
1/2 cup fresh cilantro-chopped
1 small Serrano or jalapeno pepper-finely minced-(optional)
3 tbsp lime juice
2 tsp balsamic vinegar
Mix all ingredients in a medium size bowl
Cover bowl and refrigerate at least 3-4 hours
Serve with Cornmeal Encrusted Catfish.
Pesto Chicken with Pecans
12 oz Gluten Free Brown Rice Pasta (penne or bow ties)-cooked
1 lb chicken breast, cut crosswise into 1/2 inch thick slices
2 tbsp olive oil
1 tbsp garlic
4 scallions, thinly sliced
1/2 cup pecans, chopped
1/2 cup Gluten Free chicken broth
4 oz basil pesto
1 tbsp fresh cilantro, chopped
1/2 cup parmesan cheese
1 pinch crushed red pepper
Cook pasta according to package directions, rinse and hold.
Season chicken with salt and pepper and saute‘ in olive oil on medium high heat until cooked through.
Add garlic, scallions, and pecans and cook on minute.
Add cooked pasta, chicken stock, and pesto and cook another minute, stirring to coat pasta with basil.
Add cilantro, Parmesan cheese, and crushed red pepper, tossing or stirring to incorporate and serve.
Makes 4-6 servings.