Spinach Cilantro Rice with Zing

3 cups cooked brown rice
1 – 9 oz package fresh spinach
2 small bunch fresh cilantro
3 limes
5 tablespoons olive oil
1 medium onion, diced
2 fresh jalapeno (seeded), diced very fine.
1 teaspoon salt









Zest the limes and set aside.

Finely chop spinach and 1 bunch of the cilantro with a sharp knife and place in a large bowl.

Add half of the diced onion (the smaller the pieces the better) and one finely diced jalapeno to the bowl.

Add 3 Tablespoons of the olive oil and the juice of 1 of the limes.

Mix to incorporate. Set aside.

In a small coffee grinder, puree 1/4 C diced onion, 2/3 C Cilantro (packed, not diced) the juice of one lime, 1 teaspoon lime zest, 1/2 of the remaining jalapeno and 1/2 teaspoon of salt.

Pour over rice mixture.

Repeat the coffee grinder steps again...pour second batch over rice mixture.

Stir until puree is well distributed.

Eat it right away or refrigerate.

GF Cherry Cheesecake In A Jar

I love canning jars and am currently a little obsessed with cooking in them. I love that you can see through them and it makes layered desserts look so much more amazing! Here is one of my favorite tested recipes. Just writing about it made my mouth water.

You will need 12 wide mouth half pint jars or 12 small ramekins.


1 C gluten free graham cracker crumbs
1 T sugar
4 T butter, melted
2-8-ounce packages of cream cheese, room temperature
1/2 C sugar
2 eggs, room temperature
1/2 C sour cream
1/2 t vanilla extract
zest of 1 lemon
12 heaping T gluten free cherry preserves

Spray the jars or ramekins with non-stick cooking spray.

Blend the graham cracker crumbs, 1 tablespoons of sugar and melted butter in a bowl. Place about 1 tablespoon of the crumbs into each jar and press into the bottom of the jar with your finger to completely cover the bottom of the jar.

In a large mixer bowl, mix the cream cheese with the 1/2 cup of sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each jar with about 1/3 cup of the filling.

Place the jars in a large roasting pan. Fill the pan with hot water halfway until it reaches about half way up the jars. Be careful not to spill any water into the jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack until cool enough to handle.

Chill in the refrigerator for about at least one hour.

Top each cheesecake with a heaping tablespoon of the gluten free cherry preserves.

Gluten Free Green Chili (White) Enchiladas

12 GF corn tortillas (some people prefer to double the tortillas in case of breakage)
2 C Cooked Chicken (shredded)
2 C Monterey Jack Cheese Shredded
3 T Butter
3 T Lisa's Gluten Free Flour Blend (or any GF flour blend that you love)
2 C Chicken Broth
1 C Sour Cream
1 Can Diced Green Chilis (4 oz.)
1/2 t Salt

1. Preheat Oven 350 degrees.
2. Grease Pan (9x13)
3. Mix the chicken with one cup of the cheese.
4. Roll up in tortillas and place then in the greased pan.
5. Melt butter, stir in flour and cook 1 minute over medium heat.
6. Add broth and whisk until smooth.
7. Continue to cook until thick.
4. Turn off heat and stir in sour cream and green chilies and salt.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 25 min and then broil for 3 minutes to brown the cheese.
7. Garnish with chopped cilantro.

Tips: Microwave the corn tortillas in a ziplock bag for 45 seconds(prevents breakage)