Hey, I'm in the New Pathways Magazine issue 70!

Just In Time For Thanksgiving!

Jan’s Sweet Potatoes
Ingredients:
	Ingredients for the topping:
3 cups cooked sweet potatoes	¾ cup honey
¾ cup agave syrup (or honey)	¼ tsp. molasses
½ cup extra virgin olive oil	1 cup rice flour
2 eggs	1/3 cup extra virgin olive oil
1 Tbsp. pure vanilla	1 cup chopped pecans
Instructions:
Preheat oven to 350*
Mix the first 5 ingredients with a mixer then turn into a baking dish.  For the topping, first add the molasses to the honey. Then fork together all the rest of the topping ingredients. Sprinkle the mixture over the sweet potatoes. Bake uncovered for 45 minutes.

                                                 Here is one of my gluten, dairy, soy, etc. free recipes. This is a recipe that I am very proud and fond of! I created it especially for an MS magazine called "New Pathways". It will be running an article about me and my recipe book in their up and coming Nov./Dec. issue. I will be posting more on that later.  Again I say "Happy Cooking and Happy Eating!" and Happy Thanksgiving!....Jan

Mmmm..."Banana Nut Bread"

Just out of the oven and letting it cool....oh the anticipation! I know what's for breakfast tomorrow! Still gluten free, dairy free, and the rest of my frees! Happy cooking and happy eating!   jansrecipebook.com

Another Great Gluten Free, Dairy Free, Soy Free, Sugar Free Dinner!

Tonight I made Cajun Chicken breasts with Quinoa pasta. I took the same recipe as my "Cajun Shrimp"(recipe found in Jan's Recipe Book) and replaced the shrimp with chicken. It was fantastic! Usually I serve a small salad with this but not tonight. Even without the salad it was plenty and tasty. I welcome any comments about my book or recipes and requests for future blogs. Thanks again!!! Happy cooking and happy eating!......Jan

"Without Gluten, Dairy, Soy or Sugar Here's An Early Holiday Recipe!"

Stuffing & Gravy
Ingredients:
4 cups toasted & cubed rice bread (aprox.9 slices)	1 Tbsp. parsley
¼ cup diced onion	¾  tsp. salt
1 Tbsp. extra virgin olive oil	¼ tsp. pepper
1 cup fresh or gluten free chicken (or turkey) broth	½ cup raisins
1 tsp. rubbed sage	1/3 cup chopped walnuts or pecans
¼ tsp. ground thyme	INGREDIENTS FOR GRAVY:
¼ tsp. ground rosemary	3 Tbs. extra virgin olive oil
1/8 tsp. clove	3 Tbs. white rice flour
1/8 tsp. nutmeg	2 cups fresh or gluten free chicken(or turkey)broth
Instructions:
Preheat oven to 350*
Place the toasted and cubed rice bread in a large bowl and set aside. Heat oil and onion in skillet and lightly simmer until onion is tender. Remove from heat and set aside. Sprinkle all the spices over the rice bread and lightly toss. Add the sautéed onion and again lightly toss. Pour in the cup of broth until bread is slightly moistened. Fold in the raisins and nuts. Turn stuffing into a lightly oiled baking dish. Bake covered for 35 minutes.
You make the gravy like a roux. Put the extra virgin olive oil in a saucepan. Stir in the rice flour until completely touched with oil. Turn on burner and begin to heat. Slowly add the broth stirring constantly. When desired thickness is reached remove from heat. Salt and pepper to taste.

This is my thank you to all who follow and inspire me! Happy Thanksgiving!

What's Been Cookin' In My Gluten Free, Dairy Free, Soy and Sugar Free World?

A Lot has been cookin' that's for sure! Here are some of the meals I made this week- "Pancakes", "Shrimp Scampi", "Tuna Casserole" and "Pizza". All of these recipes can be found in Jan's Recipe Book ( jansrecipebook.com ). I also have been gearing up for Thanksgiving. I still had a turkey in the freezer so I cooked one up yesterday so I can work on some new recipe ideas which I will be sharing with my blog followers. I'm perfecting some recipes I already have like stuffing and gravy. I will post them soon. Blessings to all and here's to happy cooking and happy eating!

Just Another Day In The Kitchen!

Just another day of cooking and stocking up my freezer with lunch portions for rest of the month. For lunch today I made "Salmon With Dill". Just a light lunch with rice chips to eat with. For dinner I made "Believe It Or Not Meatloaf" with jasmine rice on the side as well as "Tarragon Carrots" and "Asparagus with Garlic Mustard". I love the aroma the meatloaf presents while baking. It makes you so eager for dinner. My husband was someone who very much disliked meatloaf until I made my version of the classic meal. Now he loves it! Tastefully Gluten Free, Dairy Free, and more. Here's to happy cooking and happy eating!!  jansrecipebook.com