Saturday, July 31, 2010

Bulgar or Green Lentil Pilaf with Pinenuts or Almonds

A great side dish when you're in a hurry.

1 cup of whole wheat bulgur or Green lentils
1/4 tsp of sea salt
1 onion thinly sliced
1 tsp extra virgin olive oil
3 Tbs pine nuts

Pour enough water over the bulgur so that it covers it by about a 1/2 inch. Stir in salt and bring to boil. Cover and turn down heat to low. Let simmer for 5 minutes. Turn off heat and let sit, covered, until all water is absorbed.

Sauté the onion and pinenuts until the onion is soft.
Before serving spoon the onion and pinenut mixture on top. Both Bulgur & Green Lentil can be made in advance and reheated over low heat.

You can also do this with almond halves instead of the pinenuts.

Brown Rice Mexican Style

1 cup of brown rice
1/2 onion, diced
1 clove of garlic, diced
1 plum tomato, seeded & chopped
1 tsp cilantro
1/4 tsp sea salt
1/4 tsp tumeric
1 Tbs extra virgin olive oil
2 cups of water

Sauté the onion and garlic in 1Tbs of oil over med-high heat for 2 minutes. Add the tomato, spices, and rice. Stir and continue to sauté for another minute. Add the two cups of water, cover and bring to boil. Once the water is boiling, reduce the heat to low and leave, covered until all the water is absorbed. Turn off heat and let sit 5 minutes before serving (To reheat, add a little bit of water to the rice and reheat over medium heat). Great served alongside chicken, fish, or beans.

Spice Pumpkin Bars

Inspired by a recipe in the Hartford Courant, November 2007

I have made some modifications to make this Gluten-Free

1/2 cup Smart Balance Butter Blend Stick, softened
1 bag Namaste Foods Spice/Carrot Cake Mix (956012)
2 egg whites
1 & 1/2 cups pumpkin puree
2 tsp vanilla
2-3 Tbs. water

1/4 cup Splenda, lightly packed
3 Tbs. Smart Balance Butter Blend Stick
2 Tbs. Silk Vanilla Soy Milk
1/4 tsp. ground cinnamon
dash of ginger and cloves
1/2 tsp vanilla
1 TBSP Agave Syrup

Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch pan. Cream together butter and 1 cup of cake mix until mixture is crumbly. Add egg whites, pumpkin and vanilla; beat to combine. Add remaining cake mix and beat until moistened. Add water by tablespoonfuls until mixture is smooth. Spread into prepared pan and bake 25-30 minutes or until a caketester inserted in the center of the bars comes out clean. Cool slightly. Frost with glaze.

For glaze: In a saucepan, combine brown sugar, butter, milk, cinnamon, ginger and cloves. Cook until bubbly, stirring constantly. Remove from heat. Cool slightly. Add vanilla and Agave. Stir until smooth. 

Recipe From Dr. OZ

  Double Apple Cinnamon Smoothie
This cinnamon-inspired smoothie recipe is brought to you compliments of the YOU docs -- Mehmet Oz, MD, and Michael Roizen, MD -- and their newly updated and expandedYOU: The Owner's Manual... To be sure you get enough cinnamon -- this recipe serves two -- we suggest topping your drink with a generous sprinkling of the fragrant spice.

1/4 cup frozen apple juice concentrate, not thawed
1/2 cup cinnamon applesauce
3/4 cup vanilla or plain fat-free or light soymilk
3/4 cup low-fat vanilla frozen yogurt
1/8 teaspoon apple pie spice

Combine all ingredients in a blender container. Cover; blend at high speed for 1 minute. Pour into frosty mugs, if desired, and top with powdered cinnamon. Makes 2 servings.

Nutrition information (per serving):204 calories; 3.4 grams fat (1.3 grams aging fats); 5.6 milligrams cholesterol; 34.9 grams carbohydrate; 9.1 grams protein; 2.7 grams fiber; 266 milligrams sodium; 566 milligrams potassium.

Tofu Is Your Friend

To help promote heart health, consider adding soy foods to your diet. The protein in whole soy foods – including tofu - has been shown to help lower cholesterol levels. Dr. Weil recommends incorporating two servings a day into your meals, and there are almost endless possibilities, including this healthy twist on a traditional favorite.

Slices of frozen tofu provide the "chewiness" associated with a truly good burger, and the dark marinade lends a "meaty" flavor and moist juices. This "burger" has all the character of its high fat cousin, without the guilt. Serve on sprouted rolls with tofu mayonnaise.

Cranberry Sorgum Scones

If I could eat a gluten-filled scone, I imagine it would taste just like this – light and tender at 1st  bite but a tad sweet and still filling.

1 1/4 cups Bob's Red Mill White Sorghum Flour (956008)
1 1/2 cups Beth's All-Purpose Flour Mix (126013M)
4 tsp. baking powder (such as Red Star or Rumford brand)
6 Tbs. cold unsalted butter, cut into small pieces)
3/4 cup buttermilk
1/4-1/3 cup packed Splenda
1 egg white, lightly beaten
3/4 cup dried cranberries
1 Tbs. grated fresh orange peel
Extra rice flour for dusting
1 egg, lightly beaten, for egg wash (omit if eggs are not tolerated)

Preheat oven to 425. 

In a large mixing bowl, combine flours and baking powder.  Mix well.  Add butter and cut into flour mixture until it resembles a coarse meal. 
(This can be done in a food processor or by using 2 forks or a mixer.) 

In a separate bowl, combine buttermilk, brown sugar, one egg, cranberries and orange peel. 
Make a well in the center of the dry ingredients and add the wet ingredients.
Blend well until dough begins to clump into a ball. 
Line a baking sheet with parchment paper. 
Sprinkle 1 Tbs. rice flour onto the paper and turn the dough onto the paper. 
Turn the dough a couple of time, pressing it and kneading it together. 
Press into an 8 or 9-inch circle and cut into wedges.  (I was able to cut this into 10 wedges.)  Brush the top with the egg wash.  Use a spatula to slightly separate the wedges.

Bake 14-18 minutes. 
Remove and place pan on a wire rack to cool at least 10 minutes. 
Scones may be served warm or at room temperature.  (Do not serve directly from the oven.)  Serve with softened Smart Balance or Cascadian Farms jam.  For a tea party, serve with a pot of lemon curd or clotted cream.

Makes 10 scones.

*  In my mind, scones are meant to be more like a biscuit and therefore not too sweet.  If you prefer a sweeter pastry, add brown sugar instead of Splenda

Salsa Santa Fe Style

1 can(11-ounce) mexicorn, drained
1 cup roma tomatoes, seeded & cubed
1/2 cupblack beans, rinsed and drained
1/2 cup   shredded carrots
1/2 cupgreen chile salsa
1/4 cupdiced red onion
2 TBSPchopped fresh cilantro

Combine All Items And Serve Over Chips, or Fish

Turkey Bacon Lentil Soup

2 slices Nitrite Free Turkey bacon, chopped
2/3 cup frozen chopped onion
1 cup green lentils, rinsed
1 package(10 ounces) frozen mixed vegetables
5 1/2 cups water
1/2 teaspoon basil
1 tablespoon sherry
1 1/2 teaspoons sea salt

1.Cook bacon and onion in large pot over medium-high heat, stirring occasionally, 5 to 8 minutes, until onion is tender. Stir in lentils, vegetables, water, and basil. Bring to a boil; reduce heat and simmer, 35 minutes. Stir in sherry and salt.

2.Cool soup slightly. Puree soup in food processor or in a blender in small batches. Serve topped with croutons.


Quick Semi-Homemade Chicken Soup

Chicken thighs and fresh vegetables enrich store-bought chicken broth to make this soul-warming Chicken Noodle Soup.

4 (about 1 1/2 pounds) chicken thighs, skin removed
1 onion, sliced
2 carrots, sliced
2 sprigs Italian Flat leaf parsley
1/2 TSP Rosemary1 32 ounce Box Organic Low Sodium chicken broth
6 ounces fresh angel-hair pasta or capellini
1/2 pound fresh sugar snap peas or 1 box (8 ounces) frozen sugar snap peas low salt

1.Cook chicken thighs, onion, carrots, parsley, rosemary in chicken broth until chicken is tender, about 35 minutes.

2.Meanwhile, cook pasta and drain well. Add sugar snap peas to soup and cook 5 to 7 minutes. Stir in pasta and heat through, about 1 to 2 minutes.

Italian Wedding Soup Healthier

Make This Your Star of The Meal

3/4 pound meatball mix (extra lean ground beef, extra lean turkey, and veal)
1/3 cup Almond Meal 
1/4 cup Smart Balance Fat Free Omega 3 Milk (mixed with Almond Meal)
1/3 cup Pecorino Romano Cheese, grated
2 tablespoons Fresh Italian Flat Leaf parsley, chopped
1 Egg White
1/4 teaspoon Sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 cup(s) onion , diced
1 cup(s) carrot, diced
4 clove(s) garlic, crushed with a press
7 cups low-sodium chicken broth or make your own without salt
1 can cannellini beans, rinsed and drained several times
3/4 cup dried ditalini pasta
1/2 pound Swiss chard, preferably rainbow chard, washed, stems chopped, and leaves torn into bite-size pieces
2 tablespoons fresh oregano leaves, chopped
1/4 teaspoon sea salt 
1 teaspoon fresh ground black pepper
2 egg whites, beaten
Fine Grated Imported Pecorino Romano cheese (made with Sheep's Milk)

1. Meatballs:Mix meat, almond meal with milk, cheese, parsley, egg white, sea salt, and pepper in a bowl until well blended. Shape tablespoonfuls into 24 walnut-size meatballs. Heat oil in large nonstick skillet over medium-high heat; add meatballs, and cook until well browned, turning, 6 to 8 minutes. Remove to a plate. Reserve 2 tablespoons of the drippings.

2. Soup:Heat reserved drippings from meatballs in a 5- or 6-quart Dutch oven over medium heat; add onion, carrot, and garlic. Cook 2 minutes, stirring; reduce heat to low, cover pot, and cook 10 minutes.

3.Add broth; bring soup to a boil. Stir in meatballs, beans, pasta, chard, oregano, salt, and pepper; reduce heat to low, cover pot, and simmer 10 minutes, stirring occasionally, or until pasta is tender.

4.Whisk egg whites with some of the hot broth; remove soup from heat and stir in egg mixture. Let stand, covered, until egg whites set. Garnish each serving with Pecorino Romano Cheese.

Serves: 4

Roasted Pear Butternut Squash For Soup

For a festive presentation, seed medium-size acorn squash or small sugar pumpkins and roast until just tender, then ladle soup into squash or pumpkin shells.

3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1 1/2 pounds firm-ripe pears (Anjou or Bartlett), peeled, cored, and cut into 1-inch chunks
1 large (12-ounce) sweet onion, cut into 1-inch chunks
2 tablespoons extra virgin olive oil
4 cups chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ounces Gouda, cut into 8 pieces
Thyme sprigs, for garnish

1.Heat oven to 400 degrees F. Toss squash, pears, and onion with oil in a large roasting pan until evenly coated. Roast 45 to 50 minutes, tossing several times, until lightly caramelized and tender.

2.Transfer mixture to a Dutch oven. Using an immersion blender, puree with broth until smooth (or blend in batches in a blender); season with salt and pepper. Refrigerate up to 3 days before serving.

3.To serve, reheat soup until piping hot, thinning with extra broth if necessary. Ladle into roasted squash shells or bowls and top with a piece of blue cheese. Garnish with thyme sprigs.

Serves: 8

Thai Chicken & Rice

1.5 LBS boneless, skinless, trimmed chicken breasts
1 TBSP Wang Green Soy Sauce or Brand With 253MG of less of Sodium Per TABLESPOON
1 Small Onion, Halved & Thinly Sliced
1/2 LB Green Beens Trimmed & Halved
2 TBSP Grated Ginger 
1 TBSP Minced Lemongrass
1 1/2 TSP Ground Coriander & Cumin
1/2 TSP Crushed Red Pepper
1 Can 14 Oz Coconut Milk
1 TBSP Splenda
1 Cup Coarsely Chopped Fresh Basil

Hot Cooked Jasmine, Basamati, or Brown Rice, Lime Wedges

  • Cut the chicken breasts in half lengthwise. Cut crosswise into thin slices. In a bowl, toss chicken with soy sauce and let stand 5 minutes.

  • In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute. Remove chicken to a bowl. Repeat with remaining chicken.

  • Add 1 tablespoon oil to skillet and reduce heat to medium-high. Add onion and cook, stirring, 2 minutes. Stir in bell pepper and green beans. Reduce heat to medium-low, cover, and cook, about 4 minutes, stirring occasionally. Add vegetables to chicken.

  • Add the remaining 1 tablespoon oil to the skillet. Increase heat to medium and add the ginger, lemongrass, coriander, cumin, and crushed red pepper. Cook, stirring constantly, for 1 minute.

  • Add the coconut milk, soy sauce, and splenda. Bring to a boil; simmer 1 minute. Stir in the chicken and vegetables; simmer for about 3 minutes. Remove skillet from the heat and stir in the basil. 

  • Serve over rice with lime wedges.

  • Tex Mex Enchiladas

    Fat Free Olive Oil Cooking Spray
    12 Oz Portobella Mushroom Caps, cut into 1/2 inch slices
    1 large red bell pepper, halved, seeded, cut into thin strips
    1 bunch sliced scallions
    3 plum tomatoes diced
    1 chitpole chile in adobo sauce, chopped plus 1 TBSP adobo sauce for recipe
    1 TSP Ground Cumin
    1/4 TSP Sea Salt
    4 OZ Weight Watchers Whipped Cream Cheese
    1/4 Cup Fresh Cilantro Chopped, plus 2 extra for recipe
    1/4 Cup Smart Balance Omega 3 Sour Cream
    10 Oz Enchilada Sauce
    8 Oz Small Corn or Low Carb Whole Wheat Tortillas
    1/4 Cup Low Fat Monteray Jack Cheese
    1.5 TBSP Grated Jack Cheddar Cheese


    1. Heat oven to 375 degrees F. Coat a nonstick skillet with olive oil cooking spray; place skillet over medium-high heat. Add mushrooms, bell pepper, and scallions; cook 5 minutes, stirring, until just tender.
    2. Add plum tomatoes, chile, adobo sauce, cumin, and salt. Reduce heat to medium; cook 5 minutes longer, stirring. Remove from heat; stir in cream cheese, 1/3 cup cilantro, and sour cream.
    3. Coat bottom of a shallow baking dish with a thin layer of enchilada sauce. Soften tortillas in microwave as directed on package. Dip tortillas, one at a time, into enchilada sauce to lightly coat. Spoon 1/3 cup mushroom mixture across center; roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling. Top with remaining enchilada sauce. Sprinkle with cheeses.
    4. Bake uncovered, 15 minutes; let stand 5 minutes. Top with cilantro.

    Apple Oat Bran Muffins


    Fat Free Spray for Moistening the muffin pan
    2 large green Granny Smith apples
    2 cups Bob's Red Mill Sweet Rice Flour
    1 cup Bob's Red Mill Almond Meal
    1 ¼ cups oat bran
    2 ½ teaspoons baking powder
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
    1 12-ounce can apple juice concentrate, thawed
    1 cup water


    1. Heat oven to 325° F. Lightly spray muffin pan. Peel and core apples; chop them coarsely. Set aside.

    2. In a mixing bowl, stir together flours, oat bran, baking powder, cinnamon, and nutmeg.

    3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.

    4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.

    5. Remove muffins from cups while hot.

    Granola On your Terms & Not Some Store Brand

    2 Cups McCann's Steel Cut Quick Cooking Oats
    1/2 Cup Raw Organic Hulled Sunflower Seeds
    1/2 cup Raw Organic Chopped Almonds
    1/2 Cup Bob's Red Mill Wheat Germ
    1 TBSP Agave Syrup
    1/2 Cup Splenda Brown Sugar Blend
    2 TBSP Smart Balance Butter Stick, plus more for the Pan
    2 TSP Vanilla Extract
    1/2 TSP Sea Salt
    1 8 OZ PKG Dried Cranberries or Currants

    Preheat the oven to 350 degrees. 

    Oil a 9 x 9-inch glass baking dish and set aside. 

    Spread the oats, sunflower seeds, almonds and wheat germ onto a cookie sheet, and toast in the oven for 15 minutes, stirring occasionally.

    Combine the agave, Splenda brown sugar, Smart Balance butter blend, vanilla extract and sea salt in a medium saucepan and cook over medium heat just until the Splenda brown sugar has completely dissolved.

    Remove the oat mixture from the oven, and reduce the temperature to 300 degrees. 

    Add the oat mixture to the liquid mixture, fold in the dried fruit, and stir to combine. 
    Turn mixture into the prepared baking dish and press down evenly. 
    Bake for 25 minutes. 
    Remove and cool completely. 
    Cut into squares and store in an airtight container for up to one week, stays longer in the fridge

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    Breakfast or Anyime Smoothie

    1 Semi-Ripe Banana
    1 Cup Unsweetened Silk Soymilk or 8th Continent Light Vanilla Soymilk
    1 Large Tablespoon Krema Brand Creamy Peanut Butter or an Unsalted Brand
    8 or 9 Fresh Sliced Strawberries
    1 6oz Container Danon Peach Light N-Fit Yogurt or Whole Soy Brand Plain Yogurt
    1 Scoop Biochem Natural Flavor Whey Protein Powder
    1 Squirt Meijer Brand Zip Whip Non Dairy Whipped Topping (Optional)

    Place all items in Blender or Vitamix and Blend. Makes Several servings. 

    You can have one for breakfast and then save the other for Post Workout.

    Sunflower Seed Oatmeal Cookies

    • 1/2 Cup Smart Balance Butter Blend Stick
    • 2 small Containers of Musscleman's No Sugar Added Applesauce
    • 1 Cup Splenda
    • 1 TBSP Agave Syrup
    • 3 Egg Whites
    • 3 TSP Vanilla
    • 1 Cup Bob's Red Mill Sweet Rice Flour
    • 1 Cup Bob's Red Mill Oat Flour
    • 3 Cups McCann's Quick Cooking Steel Cut Oats
    • 1 TBSP Argo Aluminum Free Baking Powder
    • 1 Cup Organic Raw Hulled Sunflower Seeds
    • 1/2 Cup Bob's Red Mill Ground Flax
    • 1/2 Cup Currants
    Preheat overn to 350 degrees. 

    Cream together smart balance, applesauce and agave until very light and fluffy. 
    Add egg whites and vanilla. Beat well. 
    Sift together flour and baking powder. 
    Stir in oats, sunflower seeds, ground flax seed and raisins. 
    Drop by rounded teaspoonfuls onto ungreased baking sheets, 1-1/2 to 2 inches apart. 
    Bake 12 to 15 minutes. Let cool a few seconds before removing.

    Zucchini-Sunflower Seed Bread

    • 1-3/4 cup Soy flour and Bob's Red Mill Almond Meal use package instructions
    • 2/3 cup Straight Fructose And NOT SUGAR
    • 1 teaspoon cinnamon
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon sea salt
    • 1/2 cup Sunflower Seeds
    • 1/2 cup Currants
    • 2 cups coarsely grated zucchini
    • 2 teaspoons finely grated lemon rind
    • 1/2 cup
    • 2 egg whites
    • 1 teaspoon vanilla

    Preheat oven to 350 degrees. 

    Combine first ten ingredients in a large bowl and mix well. 

    In a small bowl, combine the walnut oil, egg whites and vanilla. Add this liquid mixture to the large bowl of dry ingredients and mix well; then add to oiled loaf pan. 

    Sprinkle top with extra sunflower seeds before baking, if desired. Bake for 55 to 60 minutes or until toothpick inserted into center of bread comes out clean.

     Cool in pan 10 minutes; then remove and completely cool on a wire rack. Wrap and store overnight.

    Quick Salsa

    1-14.5 oz. Can No Salt Added Diced Tomatoes with Green Chilies

    1 bunch green onions, chopped

    1 medium red pepper, chopped

    1 teaspoon lime juice

    1 tablespoon fresh cilantro, chopped

    1 teaspoon cumin

    Combine all of the above ingredients and serve with any of your favorite Mexican dishes.

    Gazpacho Soup

    1-15 oz. Can No Salt Added Crushed Tomatoes

    1-14.5 oz. Can No Salt Diced Tomatoes

    1 cup water

    2 tablespoons onion, minced

    1 yellow pepper, diced

    1 red pepper, diced

    2 cucumbers, peeled, seeded and cut in chunks

    1 bunch green onions, thinly sliced

    2 gloves garlic, peeled and pressed

    3 tablespoons Red Wine Vinegar

    2 tablespoons Wang Green Soy Sauce or Brand Less Then 253mg 

    1 teaspoon cumin

    3 tablespoons lemon juice

    3 tablespoons lime juice

    4 teaspoons basil

    Combine all ingredients and chill for at least 2 hours before serving.

    Turkey or Chicken Chili

    1 lb Extra Lean Ground Turkey or Ground Chicken
    1 Can Undrained Black Beans or Pinto Beans
    1 Can No Salt Added Diced Tomatoes or Diced Tomatoes with Green Chiles
    1 Small Onion Minced
    1 teaspoon of Texas Chile Powder
    1 teaspoon Ground Cumin
    1 teaspoon ground cocoa powder
    1/4 teasppon Black Pepper
    Red Pepper Flakes pinch
    1/2 teaspoon Dried Parsley
    1/2 teaspoon tomato powder
    1/2 teaspoon garlic powder
    1/2 teaspoon paprika
    1 tablesppon oregano
    1 package Trader Joes Fire Roasted Corn

    In large skillet brown your meat with all your dry ingredients, saute onion in separate pan, then add onion into pan with browned meat, add your can of beans, add your can of tomatoes, add your corn and cook for a while longer.
    Serve in a bowl and then top with shredded Soy Cheddar or American Cheese, you can add some fresh minced onion on top if you like, toss on some fresh cilantro.

    Chicken Salad With a Twist

    Large Can of Canned Chicken
    1 Small Onion Finely Minced
    1 or 2 Stalks of Celery Finely Minced
    Light Miracle Whip 1-2 tablespoons
    Fresh Cilantro
    1 Bowl

    In bowl empty canned chicken that has been drained, add minced onion, add minced celery, add miracle whip mix the above ingredients. Then add in your fresh cilantro and re-mix.

    You can serve this on some toasted spelt bread. Then top with a slice of Soy American Cheddar Cheese, Then either use a toaster over to toast and make a chicken melt or make in oven or nuke for a short-time depending of the wattage of your microwave.

    Rachel's 2nd New Year's Honey Cake Recipe This is Honey Free

    3 ½ cups Brown Rice Flour

    1 tablespoon Aluminum Free baking powder

    4 teaspoons ground cinnamon

    ½ teaspoon each: ground cloves, allspice

    3 eggs or Egg Whites

    1 ½ cups Splenda

    1 cup Strong coffee or Tea

    1 tablespoon Agave Syrup

    ½ cup each: packed Splenda brown sugar, Minute Maid Orange Drink Low Sugar

    ¼ cup Kahlua

    1 teaspoon vanilla extract

    ½ cup slivered or sliced almonds

    Heat oven to 350 degrees. 

    In large bowl combine the following:

    Flour, baking powder, cinnamon, baking soda, salt, cloves and allspice.  

    Make well in center: 

    Add eggs, sugar, oil, agave, coffee or tea, brown sugar, orange juice, 
    whiskey and vanilla. 

    Beat on slow speed until smooth.


    Spoon batter into lightly greased 9-inch angel food cake pan.

    Sprinkle top with almonds. 

    Place cake pan on 2 baking sheets stacked together 

    (to provide more insulation form heat). 

    Bake until cake springs back when touched in center 

    and starts pulling away from sides of pan, 65 to 75 minutes.

     Let stand 15 minutes; remove from pan. 

    Invert cake onto wire rack to cool completely.

    Thursday, July 29, 2010

    Orange Juice Cake

    Preheat oven to 350 degrees
    Whisk together in large bowl:
        1 cup Bob's Red Mill Sweet Rice Flour & ½ cup Bob's Red Mill Almond Meal
        1 cup Splenda
        1 tsp Argo baking powder 
        1/2 tsp Sea salt

    Add and stir:
        1 cup Tropicana light & healthy orange juice
        1/2 cup canola. oil
        1 Tbls. orange zest
        1 Tbls. vanilla
    Grease 8 x 8 baking pan
    Bake for 30-35 min until toothpick comes out clean