Sugar & Dairy Free Cinnamon Iced Coffee Frozen Frappe
- 1 (14 oz) can pure, unsweetened coconut milk or real milk
- 1/2 cup very strong brewed decaf coffee or decaf espresso
- 5 drops liquid stevia extract (more or less to taste)*
- 1/4 teaspoon cinnamon
- optional – 1 organic free range egg yolk
- 1 cup crushed ice cubes
- Place everything in a blender, blend well, pour into a tall glass, over more ice cubes if you like, and serve with a straw.
*Omit the stevia if you prefer your drink unsweetened.
Orange Julius – Qualifies as a HCG Recipe
- 1 orange
- 5-10 drops vanilla creme liquid stevia (to taste)
- Water (as needed)
- Peel orange and place orange sections in blender.
- Add about a handful of ice.
- Add vanilla creme stevia.
- Blend to desired consistency. Add water as needed.
TIP: Place this in the freezer for about 1 hr after preparing and have an on protocol version of orange sherbet! Yummy.
Munch and Crunch Trail Mix
MAKES 12 CUPS
Kids love this recipe. Ideal for after-school munching, it’s likely to disappear quickly.
- 6 tablespoons extra-virgin olive oil
- 3 cups gluten-free Gorilla Munch cereal
- 2 tablespoons gluten-free Worcestershire sauce
- 3 cups gluten-free Rice Crunch Ems cereal
- ½ teaspoon garlic powder
- 3 cups gluten-free Perky-O’s cereal
- ½ teaspoon onion powder
- 2 cups gluten-free pretzels
- 1-2 teaspoons coarse salt
- 1 ½ cups whole blanched almonds or seeds
- Preheat oven to 250 degrees. Put olive oil, Worcestershire sauce, garlic powder, onion powder and salt into a roasting pan. Mix until blended. Place in oven for 5 minutes.
- Toss all remaining ingredients together in a large bowl.
- Remove roasting pan from oven and gently stir in cereal mixture until coated with warm seasoned oil.
- Return to oven and bake for one hour, stirring every 15 minutes.
Serves About 20
Many store-bought hams come with gluten-containing glazes. Here’s a glaze that’s safe to consume — and tasty! — if you’re gluten intolerant. (Read labels carefully when selecting your ham to ensure it’s gluten free.)
Pressed for time? You can substitute commercially prepared gluten-free orange-marmalade for the clementine glaze. Wait until the end of the baking time to brush on the glaze, as its high sugar content will cause the ham to burn if it’s added at the beginning.
- 1 lean bone-in ham (7 to 9 pounds)
- ¼ teaspoon ground mustard
- ¼ cup homemade Clementine Marmalade (recipe below) or orange marmalade
- ¼ cup packed light brown sugar
- ⅛ teaspoon ground cloves
- Place an oven rack in the lower third of the oven. Preheat the oven to 325 degrees.
- Prepare the ham by scoring the fat ¼-inch deep every two inches in a cross-hatch fashion. Place the ham on a rack in a pan that has been coated with cooking spray. Add water as needed to maintain ¼-inch depth.
- Bake 1 to 2 hours or until an instant-read thermometer registers 110 degrees when inserted into the center of the ham.
- Combine the marmalade, brown sugar, mustard and cloves in a saucepan over medium-low heat and cook, stirring well, until melted.
- Increase the oven heat to 375 degrees. Brush the glaze on the ham, replenish the water to a depth of ¼-inch, and return the ham to the oven to bake 10 to 15 minutes more or until the glaze begins to darken. The internal temperature of the ham should read 140 degrees. Let the ham stand covered 10 minutes before carving.
- Makes About 1½ Cups
Clementines make a marvelous marmalade – a bit sweeter than oranges and with less bitterness from the pulp. This easy version uses the microwave and doesn’t need pectin or other additives to make it gel.
- 3 clementines, washed but unpeeled
- ¾ cup sugar
- Cut the clementines into quarters, removing any seeds or white pithy centers. Place the quartered clementines in a blender or food processor and pulse until the peel reaches the desired size (⅛- inch to ¼-inch pieces are best). Place the mixture in a microwave-safe glass dish or bowl and add the sugar.
- Microwave on high 1 minute. Stir and then heat again for 30 seconds. Repeat in 30-second increments on high until the mixture thickens slightly. Store, tightly covered, in the refrigerator for up to one week.