Appetizers & Sides Recipes


A new and improved gluten-free version of a traditional sandwich! Applewiches are perfect for school-lunches, as after-school snacks, and pack more nutrients into a sandwich without using bread.

Sweet & Sour Meatballs

Enjoy this gluten-free take on a delicious favorite. Perfect for potlucks, parties, or a family dinner at home! INGREDIENTS: For Sauce: ¾ small onion, minced ½ C lemon juice or vinegar 1 C sugar 1 – 15 oz. can tomato sauce ½ C water 1 – 16 oz. can cranberry sauce (jellied or whole) 1 – 12 oz. jar chili sauce For Meatballs: 2 lb. lean ground beef (or turkey) 1 C finely ground Enjoy Life Foods Garlic & Parmesan Plentils® ¼ small onion, minced 2 t garlic powder 2 t salt ½ t black pepper, ground 2 t parsley flakes (or fresh parsley, minced) DIRECTIONS: Preheat oven to 375°F For Sauce: In a saucepan on medium heat, combine all ingredients, and stir.Bring sauce to a boil and turn heat to low to simmer the sauce. For Meatballs: Grind Garlic & Parmesan Plentils. In a large bowl, combine all ingredients. Form into balls and place on sheet pan. Bake for 10-12 minutes on each side. When completed, blot excess fat and add meatballs to the sauce. Simmer covered for 45 minutes, stirring periodically. Meatballs and sauce can be stored for up to 3 days in the refrigerator, or up to a month in an airtight container in the freezer. Serves 4-6 as a main...

No Bluffing – It’s Stuffing!

INGREDIENTS: 2 ½ C Enjoy Life Foods Crunchy Flax Cereal 2C vegetable or poultry stock or broth (warm) 1T butter, margarine or Earth Balance spread 2 stalks celery, diced ½ large onion, diced 4-5 mushrooms, sliced 2-3 T carrot, grated 1t salt ⅛ t black pepper, ground 1 ½ T fresh sage, minced DIRECTIONS: In a large bowl place 2 ½ cups Crunchy Flax cereal. Add warmed vegetable stock and let soak for at least 15 minutes. Preheat oven to 350°F. Melt butter in a sauté pan. Add celery and onions, and sauté until translucent (do not let it brown). Add mushrooms and carrots. If mixture seems dry, add a little of the soaking liquid to deglaze the pan. Add the vegetables to the cereal and mix. Add salt, pepper, and fresh sage. Combine completely. Place mixture in an 8×8” pan and bake for 25-35 minutes. May be stored covered and refrigerated for up to 3 days. Serves...