Prep Time: 5 minutes
Refrigerate:30 minutes
Cook Time:16 minutes
Makes 8 servings.

Ingredients:

2 tbsp. Thai Kitchen Roasted Red Chili Paste
2 tbsp. vegetable oil
1 tbsp. black peppercorns, crushed
1 tbsp. cumin seed, crushed
1 tsp. coarse sea salt
2 lb. flank steak

Directions:

MIX Red Chili Paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.

REFRIGERATE 30 minutes or longer for extra flavor.

BROIL or grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.

Prep Time: 25 Min
Start to Finish: 50 Min
12 Servings

Ingredients:

• 1 cup uncooked gluten-free elbow macaroni
• 3 cups Corn Chex cereal, finely crushed
• 2½ cups shredded cheddar cheese
• 5 tablespoons unsalted butter, melted
• 1 tablespoon store-bought gluten-free
• flour blend
• 1 cup whole milk, warmed
• 2¼ cups cooked gluten-free elbow macaroni
• 1 egg yolk, lightly beaten, plus 1 egg white,
• beaten until stiff but not dry
• ¼ teaspoon salt

Directions:

1. Cook and drain macaroni as directed on package.

2. Move oven rack to the lower third of the oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.

3. In a medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide
mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.

4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about ¼ cup of the macaroni mixture into each crust-lined cup. Top with remaining ½ cup cheese.

5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.

Note: Look for gluten free on packaging. Wheat Chex and Multi-Bran Chex are not gluten-free.

Ingredients:

• 1 cup Shitake Mushrooms
• 7 oz. Crimini Mushrooms
• 3 Shallots (chopped)
• 1 clove Garlic (minced)
• 6 T. Butter
• 16 oz. (2C) fresh, cut Green Beans
• 1 cup Parmesan Cheese
• ½ cup chopped Almonds
• 1 package of Full Flavor Foods(FFF) Mushroom Sauce Mix
• Salt and Pepper

Directions:

• Brush, rinse and slice Shitake Mushrooms and Crimini Mushrooms. Set aside.
• In a large skillet: Sauté Shallots and Garlic in 3 T. Butter until transparent (about 2-3 minutes). Add 3 more T. Butter and all sliced Mushrooms. Sauté until juices form and mushrooms soften (about 10 minutes). Season w/salt and pepper to taste.
• (Note: The above can be prepared the day before and kept refrigerated).
• Preheat oven to 350F.
• Prepare the package of FFF Mushroom Sauce Mix as directed.
• In a casserole dish arrange the Green Beans and cooked Mushrooms. Stir in the prepared Mushroom Sauce, spread evenly in dish, cover dish and bake in oven for about 15 minutes (until bubbling).
• Add Parmesan cheese (stir in 1/2 then sprinkle 1/2 on top) and garnish w/almonds.
• Bake an additional 5-10 minutes, until almonds and cheese are slightly browned.

Makes approximately four 6 oz. servings.

Ingredients:

40 Blue Diamond Pecan Nut Thin Crackers
1 teaspoon of onion salt
1½ cups Swiss cheese
1 tablespoon cooking oil
4 – 8 ounce packages of cream cheese
3 eggs
1 tablespoon or 3 cloves of roasted garlic
1 teaspoon sea salt
1 teaspoon lemon juice
½ cup finely chopped onions
1 teaspoon of fresh dill
¾ cup smoked salmon (either lox or Northwest style works) chopped.
Green onions and capers to garnish

Directions:

Preheat oven to 350 degrees.

Place crackers, salt, and oil in food processor and grind until fine. Add ½ cup of Swiss cheese and process gently for 5 seconds.

Spray 9-inch spring form pan with gluten-free non-stick spray. Pat crackers into pan.

Using the same food processor add eggs and cream cheese. Blend until smooth. Add lemon juice, salt and garlic. Blend until smooth. Stir in onions, dill, smoked salmon, and cheese. Pour onto cracker crust in spring form pan.

Bake covered with foil for 90 minutes or until firm.

Serve either warm or cold. Garnish with chopped onions and capers to taste.

Ingredients:

• 1 large spaghetti squash (about 2 lbs.)
• Gluten-free pasta sauce
• 1 can of garbanzo beans
• Sliced mushrooms (or vegetables of your choice)

Directions:

Preheat oven to 350 degrees.

Cut spaghetti squash in half and remove seeds.
Place squash cut side down in a baking pan filled with about a half inch of water. Bake 40-45 minutes or until squash is soft. While squash is baking, sauté mushrooms.

Carefully remove squash from baking pan. (It will be hot!) Scrape inside of squash with a fork to create spaghetti-like strands. Place strands in a serving bowl.

Warm pasta sauce and pour over squash strands. Add garbanzo beans and sautéed mushrooms. Enjoy!

Ingredients:

One can of white or Northern beans
1 clove garlic
Olive oil
½ cup of basil leaves finely chopped
2 roma tomatoes
1 can sliced olives
1 cup shredded mozzarella
1 roasted pepper – chopped
¼ cup of pine nuts

Box of Blue Diamond Smokehouse Nut Thin Crackers

Directions:

Drain and rinse beans. Puree with garlic and olive oil.

In a serving dish, spread and layer the following ingredients in concentric smaller circles:

1. Bean puree
2. Cheese
3. Chopped peppers
4. Chopped basil
5. Tomatoes
6. Olives
7. Pine Nuts

Serve with Smokehouse Nut Thin Crackers.

Makes approximately 20 chewy granola bars.

Ingredients:

• ¼ cup flaxseed meal
• ½ cup Jules Gluten Free All Purpose Flour or certified gluten-free oat flour
• 3 cups certified gluten-free rolled oats, rice flakes or quinoa flakes
• 2 tablespoons cinnamon
• 1 cup grated carrots
• ¾ cup baking raisins (or boil raisins in water, drain, then add to the recipe)
• ½ cup dried apples, chopped
• ½ cup dried bananas, chopped
• ½ cup figs, chopped (approximately 5 figs)
• ½ cup grated coconut
• ¼ cup dates, chopped
• ¼ cup dried cranberries, blueberries, cherries or other berry of choice
• 1 cup walnuts, chopped (omit for nut-free)
• ½ cup agave nectar, honey or maple syrup
• 1 cup unsweetened applesauce
• ¼ cup Blackstrap molasses
• ½ cup sunflower nut butter (for nut-free) or “natural” peanut, almond or cashew butter
• ½ cup unsweetened apple juice or cider

Directions:

Preheat oven to 375ºF.

Line a jelly roll baking pan with aluminum foil and spray with cooking oil.

In a large mixing bowl, stir together the flaxseed meal, gluten-free flour, oats, cinnamon and fruits and nuts of your choice (in similar proportions to those listed above). When fully combined, stir in the agave nectar, applesauce, molasses, nut butter and juice, mixing with a large wooden spoon until well incorporated. The mixture should be wet enough to press together for baking.

Pack the mixture into the bottom of the prepared baking pan and press down with the back of a rubber spatula or large wooden spoon.

Bake for 30 minutes or until the edges begin to brown slightly.

Remove from the oven and cut into bars using a pizza cutter before fully cooled.

To remove bars when cooled, simply lift the foil edges out of the jelly roll pan and store the cut bars in a zip-top bag at room temperature or freeze.

Prep Time:5 minutes
Cook Time: 16 minutes
Makes 6 servings.

Ingredients:

2 tbsp. Thai Kitchen Roasted Red Chili Paste
1 tbsp. vegetable oil
2 tsp. minced lemon grass (optional)
1 1/2 lb. salmon fillets

Directions:

MIX Chili Paste, oil and lemon grass in small bowl until well blended. Place salmon in glass dish. Spread chili paste mixture on both sides of salmon.

GRILL over medium heat 6 to 8 minutes per side or until fish flakes easily with a fork.

Ingredients:

• 1 package gluten-free pizza crust
• 1 lb. chicken, sliced into bite-sized pieces
• 1 bottle gluten-free BBQ sauce (you will use roughly half of bottle) OR about 2 cups homemade BBQ sauce (recipe follows)
• 1 red onion, sliced thin
• 1 tablespoon ground thyme
• 1 tablespoon marjoram
• 3 tablespoons balsamic vinegar
• 1-2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• Shredded mozzarella cheese
• Parmesan cheese

Instructions:

Preheat oven to 450 degrees. Place thinly sliced onions in skillet (medium-high) with extra virgin olive oil, salt and pepper. Let them cook until they are golden brown. Add minced garlic and saute for 2 minutes. Stir in balsamic vinegar, set aside.

Brown chicken in same skillet with olive oil, salt, pepper, thyme and marjoram. Once cooked through, add in balsamic onion mixture and take off heat.

Place pizza crusts on baking sheet. Top with BBQ (however much you like, I use a thin layer) and spread evenly around crusts. Place chicken-onion mixture on top of the sauced pizza crusts. Add mozzarella and parmesan on top.

Bake at 450 degrees for 10 minutes.

Tangy Barbecue Sauce

(Makes about 2 cups)

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon of chili powder + 1 teaspoon of chili powder
• Heaping 1/4 teaspoon of cayenne powder
• 3 tablespoons brown sugar
• salt
• freshly ground black pepper
• 3 teaspoons Worcestershire sauce
• 1 1/2 tablespoons Dijon mustard
• 1/4 cup molasses
• 1/4 cup apple cider vinegar
• 1 1/4 cup ketchup
• 1 teaspoon balsamic vinegar
• 1 cup chicken stock
• 1 bundle of fresh thyme, about 10 sprigs tied with kitchen twine

Instructions:

Put all ingredients in a pot and bring to a quick boil. Turn down heat and simmer on low for 20 minutes. Strain barbecue sauce through strainer to remove bits of thyme leaves and twigs, or lift bundle out and leave thyme leaves in sauce.

Makes (20) 2-inch snack cakes

Ingredients:

1 1/2 cups fork mashed, ripe banana (about 3 medium bananas)
1/3 cup palm sugar
1/4 cup canola or grapeseed oil
1/4 cup 1% milk
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups sorghum-garfava flour blend (see below)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 cup unsweetened carob chips

Sorghum-Garfava Blend
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well. Store in an airtight container in the refrigerator.

Directions:

Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.

In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.

Pour batter into the prepared pan. Bake for 15-18 minutes until snack cake is firm and a toothpick tests clean. Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea or serve as a breakfast cake.