Turn Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake.

Ingredients

• Cake
• 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
• 2/3 cup water
• 1/2 cup butter, softened
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons gluten-free vanilla
• 3 eggs
• 1 cup finely shredded carrots (2 medium)
• 1/4 cup finely chopped pecans or walnuts
• Frosting
• 4 oz (half of 8-oz package) cream cheese, softened
• 2 tablespoons butter
• 1/2 teaspoon gluten-free vanilla
• 2 cups powdered sugar
• 1 to 3 teaspoons milk
• 1/4 cup coconut, if desired

Directions

• Heat oven to 350 degrees F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
• In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
• Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

Nutrition Facts

• Calories 420 (Calories from Fat 140); Total Fat 16g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 90mg; Sodium 310mg; Total Carbohydrate 66g (Dietary Fiber 0g, Sugars 48g); Protein 3g. Daily Values: Vitamin A 40%; Vitamin C 0%; Calcium 2%; Iron 2%. Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat. Carbohydrate Choices: 4 1/2.
• Percent Daily Values are based on a 2,000 calorie diet

Cold noodle salads are a favorite Japanese lunch dish.

Ingredients

Spicy Peanut Sauce

• 1/4 cup seasoned rice vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons agave nectar
• 2 teaspoons sesame oil
• 1 teaspoon chili oil
• 1 clove garlic, minced (1 teaspoon)

Soba Noodle Salad

• 1 small red bell pepper, sliced (1 cup)
• 5 radishes, thinly sliced (2/3 cup)
• 5 green onions, sliced (1/3 cup)
• 6 ounces snow peas
• 8 ounces 100% buckwheat soba noodles, such as Eden Foods
• 2 teaspoons canola oil
• 8 ounces seasoned tofu, cut into 4 slices
• 3 grapefruit, supremed (see below)
• 1/4 cup chopped cilantro
• 1 tablespoon toasted black sesame seeds, optional, for garnish

Directions

• To make Spicy Peanut Sauce: puree vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until smooth.
• To make Soba Noodle Salad: Toss together bell pepper, radishes, and green onions in large bowl. Bring large pot of water to a boil, add snow peas, and cook 2 minutes. Transfer snow peas to bowl of ice water with slotted spoon; drain, and add to vegetables. Return water to a boil.
• Cook soba noodles in same pot of boiling water according to package directions; drain, and rinse under cold water. Drain again, and set aside.
• Heat oil in skillet over medium-high heat. Add tofu, and cook 1 minute per side, or until lightly browned.
• Toss tofu, grapefruit supremes, and soba noodles with vegetables. Divide among 6 bowls, drizzle with Spicy Peanut Sauce, and sprinkle with cilantro and sesame seeds, if desired.
• How to Supreme a Grapefruit
• One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here's how to do it:
• 1. Trim ends all the way to juicy flesh.
• 2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)
• 3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.
• 4. Set supremes aside, and squeeze membrane "skeleton" over bowl to release any remaining juice.

Nutrition Facts

• Calories 336, Total Fat 10 g, Saturated Fat 2 g, Sodium 481 mg, Carbohydrate 26 g, Fiber 4 g, Protein 7 g, Sugars 18 g.
• Percent Daily Values are based on a 2,000 calorie diet

Seeds, beans, and finely chopped veggies add color and crunch to a side dish.

Ingredients

• 1 cup long-grain white rice
• 1 teaspoon whole cumin seeds
• 1 clove garlic, crushed and peeled
• 1/2 teaspoon salt
• 1 small orange bell pepper, finely chopped (1 cup)
• 1 15 ounce can black beans, rinsed and drained
• 1 large tomato, chopped (1-1/2 cups)
• 1 cup fresh or frozen corn kernels
• 2/3 cup chopped green onions (1 bunch)
• 1/4 cup lime juice
• 3 tablespoons olive oil
• 1/2 cup sunflower seeds, optional
• 1/2 avocado, diced, optional

Directions

• Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover, and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover, and cool rice in pan.
• Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper. Fold in sunflower seeds and avocado, if desired. Serve at room temperature.

Nutrition Facts

• Calories 291, Total Fat 8 g, Saturated Fat 1 g, Sodium 365 mg, Carbohydrate 48 g, Fiber 7 g, Protein 8 g, Sugars 4 g
• Percent Daily Values are based on a 2,000 calorie diet

Great for dipping and drizzling, this bright, spicy sauce is a staple in Indian restaurants. If you want a sauce that's more cooling than spicy, simply omit the jalapeno chile.

Ingredients

• 1/2 cup packed cilantro leaves
• 1 1/2 cups packed mint leaves
• 1/2 medium onion, cut into chunks
• 1/4 cup lime juice
• 1/2 small jalapeno chile, seeded and quartered

Directions

• Blend all ingredients with 1/2 cup water in blender or food processor until smooth. Season with salt and pepper, if desired.

Nutrition Facts

• Calories 15, Total Fat 1 g, Saturated Fat 1 g, Sodium 153 mg, Carbohydrate 3 g, Fiber 2 g, Protein 1 g.
• Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1/4 cup dried cranberries
• 1/2 cup pecan halves
• 1/4 cup golden raisins
• 1/4 cup sliced dried apricots
• 7 ounces vegan chocolate (70% cocoa or more), broken into small pieces

Directions

• Preheat oven to 350 degrees F. Line 2 12-cup mini muffin pans (24 muffin cups) with small muffin papers. Spread pecans on baking sheet, and toast 10 minutes, or until browned and fragrant. Cool.
• Combine cranberries, raisins, and dried apricots in bowl.
• Melt chocolate in small bowl over pot of simmering water until smooth and just warm to the touch. Spoon 1 1/2 teaspoons melted chocolate into each paper-lined muffin cup. Place 1 pecan and 1 teaspoon dried fruit mixture in melted chocolate. Refrigerate clusters until firm.

Nutrition Facts

• Calories 88, Total Fat 6 g, Saturated Fat 3 g, Sodium 5 mg, Carbohydrate 8 g, Fiber 1 g, Protein 1 g, Sugars 6 g
• Percent Daily Values are based on a 2,000 calorie diet

A slightly sweet, dark beer tempers the acidity of the tomatoes and the spiciness of the chipotle chiles in this easy recipe.

Ingredients

• 2 chipotle chiles in adobo sauce, drained and minced
• 2 tablespoons olive oil
• 2 tablespoons ground cumin
• 1 large onion, finely chopped (1 1/2 cups)
• 1 medium red bell pepper, diced (1 cup)
• 5 cloves garlic, minced (5 teaspoons)
• 2 14-ounce cans black beans, rinsed and drained
• 24 ounces gluten-free dark beer
• 1 14-ounce can diced tomatoes
• 1 cup fresh or frozen corn

Directions

• Heat oil in 3-quart pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Saute 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick.

Nutrition Facts

• Calories 192, Total Fat 5 g, Saturated Fat 1 g, Sodium 383 mg, Carbohydrate 31 g, Fiber 10 g, Protein 8 g, Sugars 4 g.
• Percent Daily Values are based on a 2,000 calorie diet

Grated carrots add color and texture to this classic Indian condiment. If you want to serve it as a salad rather than a sauce, simply double the amounts of cucumber and carrots.

Ingredients

• 1/2 cucumber, peeled and grated (1 cup)
• 1 cup low-fat plain yogurt
• 2 medium carrots, grated (3/4 cup)
• 1/2 red onion, finely diced (1/2 cup)
• 1/4 cup chopped fresh mint

Directions

• Combine all ingredients in small bowl. Season to taste with salt and pepper, if desired.

Nutrition Facts
Calories 31, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 176 mg, Carbohydrate 5 g, Fiber 1 g, Protein 2 g, Sugars 3 g.
Percent Daily Values are based on a 2,000 calorie diet

Spinach? In a smoothie? It makes sense when you know the dark, leafy green is an excellent source of vitamins, fiber, and iron.

Ingredients

• 1 1/2 cups apple juice
• 10 ounces baby spinach
• 1 Golden Delicious apple, cored and sliced
• 1 cup low-fat plain yogurt or goat's milk
• 1/2 cup loosely packed fresh parsley leaves
• 1 teaspoon salt

Directions

• Fill bowl with ice water. Set aside.
• Cook spinach in large pot of boiling salted water 2 to 3 minutes, or until just wilted. Transfer to ice water. Wring excess water from spinach with hands.
• Puree spinach and apple juice in blender until smooth. Add apple, yogurt, parsley, and salt, and puree until smooth.

Nutrition Facts

• Calories 86, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 459 mg, Carbohydrate 17 g, Fiber 2 g, Protein 4 g, Sugars 13 g.
• Percent Daily Values are based on a 2,000 calorie diet

Large, melon-shaped knobs of celery root or celeriac may look tough to handle, but are actually very easy to cook with. Once peeled, they can be grated like carrots into salads, boiled and mashed like potatoes, sliced and added to soups, or cut and braised in stews. This recipe tastes even better the next day, once the flavors have had a chance to meld. Serve with brown rice, if desired.

Ingredients

• 1 1/2 cups low-sodium vegetable broth, divided
• 1 1-gram package saffron
• 1 tablespoon olive oil
• 1 medium onion, chopped (1 1/2 cups)
• 4 cups diced, peeled, celery root
• 3 cups cooked chickpeas, or 2 15-ounce cans chickpeas, rinsed and drained
• 3 cloves garlic, minced (1 tablespoon)
• 2 tablespoons drained capers, optional
• 1/2 teaspoon red pepper flakes
• 3 tablespoons pine nuts
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley

Directions

• Bring 1/2 cup broth to a boil in small saucepan. Stir in saffron, cover, and remove pot from heat. Let stand 5 minutes or until saffron has softened and broth is a rich, gold color.
• Heat oil in large saucepan over medium heat. Add onion, and cook 7 to 9 minutes, or until soft and golden, stirring often. Stir in remaining 1 cup vegetable broth; saffron-broth mixture; celery root; chickpeas; garlic; capers, if using; and red pepper flakes. Cover, reduce heat to medium-low, and simmer 15 minutes, or until celery root cubes are tender when pierced with tip of knife. Stir in pine nuts and lemon juice; season with salt and pepper, if desired; and sprinkle with parsley.

Nutrition Facts

• Calories 285, Total Fat 7 g, Saturated Fat 1 g, Sodium 426 mg, Carbohydrate 48 g, Fiber 9 g, Protein 10 g, Sugars 4 g.
• Percent Daily Values are based on a 2,000 calorie diet

A natural digestion enhancer, this light yogurt drink is flavored with soothing rose water and cardamom.

Ingredients

• 1/2 cup plain yogurt
• 2 tablespoons sugar
• 1 drop rose water
• 1/4 teaspoon cardamom

Directions

• Pour 2 cups water into medium bowl. Add yogurt, sugar, rose water, and cardamom. Whisk until frothy.

Nutrition Facts

• Calories 44, Total Fat 1 g, Saturated Fat 0.5 g, Cholesterol 4 mg, Sodium 14 mg, Carbohydrate 8 g, Protein 1 g, Sugars 8 g.
• Percent Daily Values are based on a 2,000 calorie diet