Low-Sal Roasted Lentils

1 cup cooked lentils 

Salt (I use Pink Himalayan)

Canola oil spray 

1. Cook lentils according to package directions.

2. Spread cooked lentils out on a cooling rack covered with a paper towel. Allow to air dry for one hour.

3. Preheat oven to 300.

4. Spray a large cookie sheet with canola oil. Spread lentils out as thin as possible on cookie sheet and sprinkle with salt. 

5. Bake in oven for a total of 40 minutes (or until the desired "brownness" is reached), stirring with a spatula about every 12 minutes.

6. Store in airtight container.

If I had to say roasted lentils taste like anything, it would be croutons. They add crunch more than taste. I add them to trail mix, yogurt, or fruit topped with sunbutter.

Remember that sulfite and salicylate intolerances or allergies are fickle little things. What works for one person may not work for another. I hope that you find this useful and tasty!

Low-Sal Chocolate Cashew Quinoa Crisps

2 cups cooked quinoa 

1/2 cup dark chocolate chips 

1/2 cup cashew butter (sunbutter would also work here)

1. Line two cookie sheets with parchment paper. Spread cooked quinoa out as thin as possible on the lined cookie sheets to air dry. Dry for about 30 minutes.

2. Preheat oven to 375

3. Cook quinoa in oven for about 25-30 minutes depending on how thin you were able to spread it. (It works best if you can switch the racks halfway through)

4. Let crispy quinoa sit while microwaving the chocolate chips and nut butter.

5. Stir chocolate and nut butter mixture well. Lay wax paper down on a flat surface.

6. Spread crispy quinoa out on wax paper, then spread chocolate/nut butter mixture across the top as even as possible.

7. Fold wax paper around quinoa and press down to push the chocolate/nut butter mixture through the quinoa as much as possible.

8. Put in freezer for at least 1 hour.

9. Break quinoa bark apart. Refrigerate to store.

Remember that sulfite and salicylate allergies and intolerances are fickle little things, and what works for one person may not work for another. I hope you find this useful and tasty!

Low-Sal Banana Lentil Muffins

3 ripe bananas

1 cup cooked lentils 

1 jar pureed pear baby food 

1/4 cup canola oil 

1/4 cup sugar

1 tsp vanilla 

3/4 cup rolled oats

3/4 cup wheat flour 

1 tsp baking soda 

1/2 cup pecans

1/2 cup dark chocolate chips + 1/4 cup for topping 

1. Preheat oven to 375.

2. Add bananas, lentils, baby food, oil, sugar, and vanilla to a food processor. Process until smooth.

3. Add oats, flour, and baking soda. Process until mixed.

4. Add pecans and chocolate chips. Pulse until mixed through.

5. Line a muffin tin with cupcake liners. Spray canola oil in each liner.

6. Add muffin mix to each liner. (Fill it up to the size you want your muffins to be - they do not rise much)

7. Top each muffin with three chocolate chips.

8. Bake for 21 minutes. Check doneness by inserting a toothpick. Toothpick should be clean when removed.

This recipe was only slightly modified from The Lean Green Bean. Remember that sulfite and salicylate allergies or intolerances are fickle little things, and what one person may tolerate may be different for someone else. I hope you find this useful and tasty!

Low Sal Chicken Pad-Thai

 Two large chicken breasts, sliced thin

Four carrots, sliced thin

Two shallots, sliced

Rice noodles

1/2 can bean sprouts 

1/4 cup sunbutter 

1 lime

1 TB malt vinegar 

Cashews

Parsley 

1. Boil rice noodles until tender. Set aside.

2. Add small amount of oil to large pan and add chicken. Salt to taste. Cook through on both sides.

3. Add shallots and carrots to chicken, stir fry until vegetables are tender and chicken is browned.

4. Mix sunbutter, juice of one lime, and malt vinegar together. Stir, then add water in small amounts until sauce is a creamy consistency.

5. Add noodles and bean sprouts to chicken and vegetables. Stir until everything is mixed.

6. Add sunbutter sauce to pan and mix into the noodles/chicken/vegetable mixture.

Remove from heat and garnish with chopped parsley and chopped cashews.