Makes 8 servings

Ingredients:

• ½ yellow onion
• 1 carrot, peeled
• 1 clove garlic
• ½ cup Enjoy Life Foods Crunchy Flax with Chia Cereal
• ½ tsp. sea salt
• ½ tsp. garlic powder
• ½ tsp. cumin
• 3 Tbsp. chopped fresh dill
• 1 Tbsp. sunflower oil
• ½ lemon, zested
• ½ lb. ground turkey thigh
• Olive oil for drizzling

Directions:

1. Preheat oven to 375°.
2. Line 2 rimmed sheet trays with parchment paper.
3. Cut the ½ yellow onion and peeled carrot into a few large chunks. Place in the bowl of a food processor along with the clove of garlic. Pulse until finely chopped. Sauté lightly in a nonstick pan with 1 Tbsp. sunflower oil until softened, about 4-5 minutes. Pour into glass bowl.
4. In the same bowl of the food processor, add the ½ cup cereal, sea salt, garlic powder, cumin, chopped fresh dill and zest from ½ lemon. Pulse until finely ground, resembling breadcrumbs. Add to the bowl with the onion-carrot mixture. Mix together until it is all combined.
5. Using a small scoop or a tablespoon, portion out all the turkey mixture. Roll into smooth balls and place on the parchment lined baking sheets. Drizzle with olive oil and cook at 375° for 12-14 minutes until lightly browned.

Ingredients:

• 1 lb. boneless skinless chicken breast
• 1 egg
• 1/4 cup coconut flour
• 1/4 cup brown rice flour
• 3 cups Erewhon Gluten-Free Crispy Brown Rice Cereal
• 1/3 cup shredded coconut
• 1 tsp. salt
• Gluten-free non-stick spray

Apricot/Peach Dipping Sauce Ingredients:

• 3 Tbsp. apricot or peach jam or orange marmalade
• 1/4 tsp. mustard powder
• 1/4 tsp. ground ginger
• Pinch dried red chili flakes
• 2 Tbsp. vinegar
• 2 tsp. coconut aminos or gluten-free tamari

Directions:

1. Make the sauce:
   Combine all the sauce ingredients. Depending on the jam you use, you may want to add more vinegar. Taste it and season it up to your taste. If you like it more or less spicy, adjust the amount of chili flakes. To make it more savory and less sweet, add a bit more coconut aminos or tamari. Don’t be afraid to play with the flavors, that’s what good cooks do! Just be sure to add ingredients in small amounts and continually taste as you go.
2. Pre-heat the oven to 350°.
3. If you want chicken fingers, cut the chicken into strips trying to keep the sizes as even as possible. Otherwise, butterfly each breast and then cut in half.
4. Put the brown rice cereal in a food processor and process until it resembles coarse bread crumbs. These make a great substitute for panko bread crumbs.
5. Clear some counter space. You will need 2 large plates, a wide bowl (not too big) and a sheet pan or cookie sheet fitted with an oven safe wire rack sprayed with canola oil spray.
6. Beat the egg in the wide bowl with 2 tsp. water. Leave the fork with the bowl.
7. Put the coconut flour and brown rice flour on one of the plates, add 1/2 tsp. of the salt and mix thoroughly. If you don’t have coconut flour, all brown rice is fine.
8. Place the rice crumbs, shredded coconut and 1/2 tsp. salt on the other plate and mix well with your fingers.
9. Use only your left hand (the “wet” hand”) to handle the chicken and use only your right (the “dry” hand) to touch the flour and crumbs.
10. Place the chicken on the flour plate and coat completely. Use your dry hand to sprinkle and press the flour into any crevices.
11. Use your wet hand to transfer the chicken to the egg bowl. Coat with egg, flip with the fork. Then pick it up with the fork or your wet hand, let the excess egg drip off into the bowl and lay it onto the rice crumbs plate.
12. Use your wet hand to flip. Then use your dry hand to press the chicken down. This will help the crumbs to adhere. Flip and press again. If there are any uncoated spots use your dry hand to sprinkle and press the crumbs onto the chicken.
13. Use your dry hand to transfer the coated breast to the wire rack.
14. Repeat until all the chicken is coated.
15. Bake for 10 minutes then flip. Bake another 15 minutes or so. Times will vary depending on the thickness and size of your chicken pieces.

Makes 4 to 6 servings

Ingredients:

• 1 (4.25-oz.) box Blue Diamond Almond Nut Thins
• 1/4 cup Blue Diamond Smokehouse Almonds, finely chopped
• 1 (1-oz.) packet dry gluten-free ranch dressing mix
• 1/3 cup light gluten-free ranch dressing
• 1 Tbsp. melted butter
• 1 1/4 lbs. chicken tenderloin or 1 1/2-inch cubes boneless, skinless chicken breast
• Olive oil cooking spray

Directions:

1. Preheat oven to 400°F and spray a baking sheet with gluten-free nonstick cooking spray. Place Blue Diamond Nut Thins in a gallon-size bag and fold over the top. Crush with a rolling pin until chips are in tiny pieces. Add Blue Diamond Almonds and dry ranch dressing mix to bag and shake well to mix.
2. Stir together ranch dressing and butter in another medium bowl. Dip each chicken tenderloin in ranch dressing and shake off excess. Roll in chip mixture, pressing into the surface to coat well; place on prepared baking sheet. Coat with nonstick cooking spray and bake for 10 minutes. Coat with cooking spray again and cook for 10 minutes more.

Quick tip: Any of the coating mixture that falls off the chicken after cooking is great sprinkled over a tossed green salad or mashed potatoes.

Ingredients:

• 2 summer squash
• 1 tsp. salt
• 1 cup of your favorite pasta sauce

Directions:

1. Using a mandolin, grate each squash down the long way to make long, thin strips.
2. Place the strips on top of each other and slice them all the long way to form thin ribbons.
3. Place the squash in boiling water for 1 min and then drain well. Plate up and top with your favorite sauce.

Ingredients:

• 1 pound ground chicken breast
• 1 pound ground chicken thigh
• ½ orange pepper, finely diced
• ¼ -½ red onion, finely diced
• ¼ -½ white onion, finely diced
• ½ Anaheim pepper, finely diced
• Handful fresh cilantro chopped
• 3 TB creamy tomatillo salsa
• Sea salt & pepper to taste
• Virgin coconut oil
• Extra virgin olive oil
• 1 TB tapioca flour

Directions:

1. Mix all ingredients together.
2. Spoon mixture into pan preheated medium high.
3. Use medium scoop, approximately 2 TB to make them mini burgers.
4. Cook until brown on the bottom and the sides start to cook. Turn over, cook until firm to the touch and cooked all the way through.

Optional:

Serve with mini black bean cakes and top with tomato salsa and tomatillo salsa. Add some tortilla chips for more crunch and texture.

Ingredients:

• 1 package extra-firm organic tofu
• 1/4 cup extra virgin olive oil
• 1/4 cup gluten-free Italian bread crumbs (I use Gillian’s)
• salt to taste

Directions:

1. Prepare the tofu by removing from package and pressing for two hours. Cut into cubes.

2. Heat olive oil in a large skillet over medium high heat (You want the oil to be hot, but not smoking. The tofu should sizzle when added to the pan).

3. Sprinkle half of the bread crumbs on the tofu and add to the pan. Fry, turning, until golden and crispy (approximately five to seven minutes). While you are turning the tofu, sprinkle the remaining bread crumbs over the squares.

4. Remove from pan with a slotted spoon and drain on a plate with a paper towel. While still hot, sprinkle with salt to taste.

Ingredients:

• Kosher salt
• Vegetable oil
• 1/2 pound gluten-free quinoa elbows
• 2 cups of 1% milk
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1/4 cup gluten-free flour blend
• 6 ounces Gruyere, grated (2 cups)
• 4 ounces extra-sharp Cheddar, grated (1 cups)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/3 pound fresh tomatoes (2 small)
• 3/4 cup brown rice bread crumbs

Directions:

Preheat the oven to 375 degrees.

Drizzle oil and add 1 T. salt to a large pot of boiling water. Add the macaroni and cook according to the directions on the package, 5-8 minutes. Drain well and rinse pasta with cold water.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 3 T. of butter in a large (4-quart) pot and add the gluten-free flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 T. salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 1 1/2-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 1 T. of butter, combine with the bread crumbs, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Note: You can make this dish ahead of time – just add the tomatoes and bread crumbs right before putting it into the oven.

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.

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
Preheat oven to 350°F
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.