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715-478-5202

108 W Madison St, Crandon, WI 54520

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The Best Pancakes EVER

Ingredients 1 cup all purpose gluten-free flour mix ¼ cup almond flour 1 Tbsp Baking Powder (gluten-free) 1 Tbsp Sugar ½ Tsp salt Sift dry ingredients together and mix with wire whisk. In separate bowl beat together: 2 eggs 1 cup almond milk 2 Tbsp Grapeseed Oil Directions Add wet ingredients to dry.  Let stand for about 5 minutes.  Cook on hot preheated griddle. A MUST:  Add Blueberries, bananas, raspberries or chocolate chips for extra goodness. ...

Hummus

Hummus

Ingredients 2 Cans Garbanzo Beans (Chickpeas) Juice of 2 lemons 3-4 garlic cloves – chopped Olive Oil Sea Salt Directions In a food processor or blender add the beans, lemon juice and garlic cloves.  Blend for about 2 minutes.  Drizzle olive oil into mixture while blending until desired consistency is met.  Add salt to taste and blend more.  Do not be afraid of over blending, the longer you blend, the lighter the texture....

Gluten-Free Pita

Ingredients 1 package yeast ½ cup warm water 1 tsp sugar 1 ½ cup brown rice flour ½ cup tapioca flour 1 cup sorghum flour 2 tsp xanthan gum 1 ¼ tsp salt 1 cup warm water 1 egg, or 1 T ground flaxseed mixed with 3 T warm water Directions Dissolve yeast in ½ c warm water.  Add sugar and stir until dissolved.  Let sit for 10-15 minutes until water is frothy. Combine flours, xanthan gum and salt in large bowl using a heavy duty mixer, Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment. Slowly add ½ -1 c warm water and mix on medium for 2 minutes.  Add enough water so that dough is soft and tacky, not liquid. Coat large bowl with vegetable oil and place dough in bowl.  Turn upside down so all dough is oiled.  Allow to sit in warm place for 2-3 hours until it has increased in size. Preheat oven to 500 degrees.  Using bottom rack of oven, place baking sheet in oven as it preheats. Pinch off 12 small pieces of dough and place pieces on floured surface. Roll each into a circle, about 5-6 inches across and ¼ inch thick. Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up.  Turn over and bake for additional 2 minutes. Remove each from baking sheet with spatula and gently push down each puff.  Repeat with the rest of the dough.  Serve immediately or freeze pita...

Slow Cooker Curried Lentils

Slow Cooker Curried Lentils with Chicken and Potatoes

Ingredients 1 ½ cups red lentils or yellow split peas 1 ½ pounds russet potatoes (about 2) peeled and cut into 1-inch pieces 1 medium onion, chopped 2 cloves garlic, chopped 2 teaspoons curry powder 1 tsp chopped fresh ginger, kosher salt and black pepper 4 cups low sodium chicken broth 6 boneless, skinless chicken thighs (about 1 ¾ lbs total) 2 Tbsp fresh lime juice, plus lime wedges for serving ¾ cup plain yogurt ¼ cup fresh cilantro leaves, torn Directions In a 4-6 quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1 ¼ tsps salt and ¼ tsp pepper.  Add the broth and chicken and turn to coat. Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7-8 hours or on high for 4-6 hours. 15 minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker.  Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency.  Serve topped with the yogurt and cilantro, with the lime wedges on the side.  Goes well with the gluten-free pita bread. ...

tabouli

Tabouli – Gluten Free

Ingredients 1 cup Quinoa 1 bunch (about 3 cups) flat leaf or Italian parsley – finely chopped. - Juice of 2-3 lemons ½ c olive oil (approximately) ½ tomato, diced ½ cucumber, chopped 2 cloves garlic, finely chopped Salt to taste (about 3 tsp) Directions Prepare the quinoa about 1 hour before combining salad.  Add 1 cup quinoa to 2 cups water.  Simmer on stove until water is boiled off and quinoa is light and fluffy (about 20 minutes). Remove from heat and stir.  Set until cooled. Combine parsley, cucumber, tomato and garlic together.  Add cooled quinoa. Drizzle with olive oil, squeeze lemon juice over and add salt to desired taste and consistency. Can eat immediately, or let sit and chill in refrigerator.  The longer it sits the better it tastes! ...

Strawberry Shortcake

Gluten-Free Strawberry Shortcake

Ingredients 3 pints fresh strawberries ½ c sugar to taste 1 cup all purpose gluten-free flour blend 2 tsp gluten-free baking powder ½ tsp guar or xanthan gum ½ tsp salt ½ cup spectrum all vegetable shortening or butter ½ cup sugar 2 large eggs ¼ cup almond milk or milk 1 tsp vanilla Gluten-free whipped topping (optional) Directions: Up to 1 day before serving, wash hull and slice strawberries.  Place in bowl and stir in ½ c sugar. Cover and refrigerate. Preheat oven to 350 F Grease a muffin pan with shortening or use cupcake liners. You may use a shortcake baking pan, but it is not necessary! Place all dry ingredients in a medium mixing bowl and whisk to thoroughly combine. Place shortening and sugar in another mixing bowl and use a stand-mixer or an electric mixer to cream until fluffy. Add eggs and beat on high just until combined with the shortening and sugar mixture. Add dry ingredients to the wet ingredients and beat on low until combined. Pour in milk and vanilla and beat until the batter is smooth and fluffy, about 1 minute. Fill each muffin cup about ½ full with batter. Bake for about 20 minutes until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean. Cool cupcakes in the pan for about 10 minutes before removing them. To serve, cut the cupcakes in ½ and place on individual plates. Spoon about ½ c strawberries and juice over each cake and top with the...

Chicken Shawarma

Slow Cooker Chicken Shawarma

Ingredients 3-4 Chicken Breasts 1 tsp each salt and pepper ½ tsp turmeric 1 ½ Tbsp cumin 3 cloves garlic chopped finely 1 Tbsp ginger 1 tsp coriander ½ tsp cardamom Chili pepper (to taste, add more if you like heat, omit if you don’t) Juice of 1 lemon 1 tbsp vegetable oil 2 cups chicken stock (approximately) Directions Place chicken breasts in bowl with salt, pepper, garlic, turmeric, coriander, cumin, ginger, cardamom, and chili pepper (optional) In the bottom of your slow cooker add the vegetable oil and add the chicken. Pour the lemon juice on top and add the chicken stock until the chicken is almost covered. Cook on low heat for 4 hours, until the chicken is falling apart, keep on warm until just before serving. A few minutes before eating, transfer the chicken and liquid to a large pan. Shred the chicken with forks, and turn the heat on high. Watch the chicken as the liquid reduces. You will want all of the liquid to be reduced and the chicken to just slightly begin drying up. Enjoy! ...

spinach souffle

Baked Spinach Souffle

This recipe is gluten-free as well as ketogenic therapy approved. Ingredients: Spinach – chopped frozen, thawed & drained Onions – Raw, chopped Heavy Whipping Cream Eggs – raw, mixed Parmesan cheese – grated Olive Oil Directions: This is a simple, healthy cassorole that can be doubled or tripled if needed.  The ingredients may be varied for different flavors or nutritional needs.  Chicken, cheese or fish may be added for more protein. The amount of spinach should be roughly twice the amount of cream.  Raw mixed eggs bind all of the ingredients; use at least ¼ the amount of spinach. Blend all ingredients in blender for several seconds.  Pour mixture into a small oven-proof dish that has been greased.  Bake at 350 F for 20 mins.  ...

cilantro shakes

Sexy Cilantro Shake

Created by Dr. OZ Ingredients 1 cup rice/nut/seed milk 1 cup coconut water 1 cup papaya (fresh), peeled and diced 1 cup fresh cilantro leaves 1/2 cup fresh or frozen mango or peaches 3 dates (pitted and soaked) OR stevia, to taste 2 cups ice (less if using frozen fruit) Instructions Place all ingredients into the blender in the order listed and secure lid. For Blendtec: Press the SMOOTHIE button. For Vitamix: Select VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 1 minute or until desired consistency is reached. Serve immediately. If you don’t have either, throw-em in your blender and blend for 1 minute!  ENJOY! ...