Eggplant Ragu over Spaghetti Squash {Gluten-free, Low-Carb, Paleo, Grain-free, Vegetarian}

Eggplant and mushrooms are the perfect vegetables to sub in place of meat. They are hearty, hold up in cooking and both have a rich, savory flavor. This is a really light and lean recipe when you are craving some Clean Eating after the weekend. Spaghetti squash is really easy to prepare and lends itself to any sauce with it's mild flavor. Click over to www.type2diabetes.com for my recipe. Enjoy!

*Note: You can swap in Nutritional Yeast instead of the Parmesan and this dish is Vegan! ...click here for the recipe!

Chicken Stuffed Mushrooms with Guacamole {Gluten-free, Dairy-free, Low-carb, Paleo}

Looking for a new appetizer idea? I know we have a few holiday parties coming up and I like to have an allergy-friendly winner in my pocket. These are really easy to make and even more delicious to eat! If you plan to bring them along to a party you're attending, you can either opt to make them at the party house (ya know if it's your family or close friends) or you can prepare the mushrooms ahead, per the recipe and just hold off on the guac and onions. Bring the guac along in an airtight container or in a dish with plastic wrap pressed directly onto it to avoid browning. Just ask to warm the mushrooms slightly in the oven (4-6 min) then top each one with guac and onions. Easy! These are really light, healthy and delicious! A new take on a stuffed mushroom! Click over to type2diabetes.com to see my recipe! Enjoy! ...click here for the recipe!

Chocolate Chip Oatmeal Millet Cookies {Gluten Free, Low Fat}

My hubby created another awesome cookie recipe that got some rave reviews. These cookies have a moist cake-like texture and great flavor all while being gluten free. These aren't your ordinary chocolate chip oatmeal cookies. The sorghum and millet flours offer a great subtle sweetness and nuttiness and an unripe banana (bright yellow with a little green still) adds a light and moist texture without the fat.  Hulled millet is not just for birds. It's a healthy, easily digested whole grain that's high in protein and fiber and adds a great nutty crunch. These are tasty, you may need to make two batches. Enjoy!

Recipe: (makes 28-30 cookies)
Dry ingredients:
1/4 cup millet flour
1/4 cup hulled millet
1 cup sorghum flour
1/2 cup tapioca flour
2 1/2 cup quick-cook oats (not instant)
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chocolate chips

Wet ingredients:
1/4 cup butter (room temperature)
1 banana (not yet ripe)  *a very ripe banana will impart more banana flavor and result in a less fluffy cookie
1-1/2 cup brown sugar (loosely packed)
2 eggs
1 tsp vanilla extract

Directions:
1. Preheat oven to 350'F. In a electric mixer, cream butter, banana and sugar together on medium speed for 1-2 minutes. At medium-low speed add eggs one at a time then add the vanilla.
2. In a separate bowl whisk dry ingredients together, except chocolate chips. With your mixer on low speed add the dry ingredients to the wet ingredients slowly in 3 parts allowing each part to be fully combined before adding the next. Lastly fold in the chocolate chips.
3. Using a small cookie scoop or tablespoon, spoon dough onto a baking sheet lined with parchment paper, space at least 2 inches apart. Bake at 350'F for 12-14 minutes or until slightly brown on top. Remove, let cool and firm up on the baking sheet.

...click here for the recipe!

Berry Agave Smoothie {Dairy Free, Low Fat}

My hubby makes the best smoothies! I think they taste better than anything you can buy and how great to know exactly what you are drinking. Here's his latest creation, it's completely dairy free, gluten free and packed with protein and fiber. This is calorie dense so if you are watching your intake of liquid calories you may want to cut the recipe portion in half. Here's what my super creative hubby has to say...

A while back I set out trying to find a healthy late evening snack. I needed something low in fat and low acid forming with a good amount of protein, making smoothies is now a nightly ritual for me. They are much easier to make than I originally thought. It is also a great way to get some healthy calories with lots of vitamin C and much much more! Smoothies taste awesome too!

This smoothie has been perfected by a long process of trial and error. The agave nectar gives it a unique flavor that makes a good smoothie - amazing - It is a flavor that you can't get from a smoothie shop. What's with the hemp? I have a thing against dairy products (more personal than physiological) so the traditional smoothie proteins such as whey or yogurt don't make the cut. I used to try flax meal but it was too fatty and soy is mostly GMO (genetically modified). So now I use Hemp protein which is a super food, packing in lots of healthy stuff. And no, this is not the same hemp as you may be thinking of - you can't get high from this stuff. All the ingredients are easy to find organic and inexpensively at many markets..

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Recipe: (22-oz smoothie)
Ingredients:
1 1/2 cups of frozen organic berry mix (blackberries, blueberries, raspberries and strawberries)
1 1/2 cups of frozen organic strawberries
1/3 cup of frozen mango (small handful)
2 Tbsp agave nectar
2 Tbsp organic hemp protein powder
2-1/2 to 3 cups of cold water or fill with water to about 1-2 inches below the fruit [I like my smoothies thick]

Blend in a blender until fully combined. I usually have to assist the blender a couple of times with a spoon because of how thick it is. Enjoy!
Nutrition Facts:
22 ounce serving contains: ~465 calories, 14 g protein, 23 g fiber, 100 g total carbs, 3 g fat ...click here for the recipe!