Dinner

2 tbsp olive oil

½ large white onion, diced

1 yellow or red pepper, diced

2-3 sweet potatoes (depends on size), peeled and chopped

1 lb ground beef

½ tsp garlic powder

½ tsp onion powder

½ tsp himalayan salt

1 bag (16 oz) spinach

1 cup shredded Mozzarella cheese

1. Add the olive oil in a large skillet. Turn heat on medium high. Once the pan is heated, add onion, pepper and sweet potato. Cook for about 10-15 minutes, until sweet potatoes are soft and slightly crispy. Stir occasionally. 
2. Add the ground beef and seasonings. Cook and break up into small pieces. 
3. Once the beef is cooked, add the spinach. You may need to add more olive oil, salt and pepper. Mix everything together and cook for a few more minutes. 
4. Turn off the heat and sprinkle the mozzarella cheese on top. I won’t judge if you use more than one cup! 

You may have leftovers. If so, reheat in a skillet or microwave. 

Goes great with steamed broccoli and cauliflower rice.

If you can eat rice, try these rice noodles.

Makes 4 servings
1 lb chicken tenderloins, cut into chunks

4 cups vegetable oil, for frying

For the dry coating:

½ cup cassava flour

½ cup arrowroot flour (alternative to cornstarch)

2 tsp ground ginger

2 large eggs, whisked

For the Orange Sauce:

4 tbsp Coconut aminos

½ tsp ground ginger

1 tsp garlic powder

½ cup sugar

½ cup brown sugar 

¾ cup orange juice

½ cup gluten free rice vinegar

4 tbsp arrowroot flour

4 tbsp water

1. Clean and dice chicken. 
2. Mix dry ingredients for dry coating in a large freezer ziplock bag (makes for easier clean up)
3. Add coated chicken into eggs and coat. 
4. Add chicken into a ziplock bag and coat with flour mixture.
5. Heat vegetable oil in a large saute or wok pan.
6. Cook chicken in small batches, so you don’t overload the pan. 
7. Once chicken is cooked, line a baking sheet with paper towels to soak the excess oil.
8. After all of the chicken is cooked, empty grease into a glass container for safe disposal.
9. Leave some oil in the pan.
10. Add the granulated sugar, brown sugar, garlic powder, and ground ginger to the skillet and stir. Add the orange juice and stir until everything is dissolved. 
11. Add in the gluten-free rice vinegar and gluten-free soy sauce and combine.
12. Mix the arrowroot flour and water together in a small bowl to make a slurry. Add the slurry to the skillet and stir. Cook the sauce until it looks like maple syrup consistency, stirring occasionally. The sauce will get super sticky!
13. Add the chicken into the pan and mix all together.
14. Enjo

Makes 4 servings
1 pound boneless chicken tenderloins or breast- cut into bite size pieces 

6 medium carrots

Two stalks of scallions, chopped

1 red pepper

½ red onion

3 small yellow sweet peppers

One bag of cauliflower rice (found in frozen section) rice of preference is an alternative

6 tbsp Olive oil (2 for marinade, 2 for sautéing, 2 for roasting shaved carrots)

2 tsp Sesame oil

1 tbsp agave syrup (sugar or honey are alternatives)

3 tbsp Coconut aminos (alternative to soy sauce) 2 for marinade, 1 for sautéing 

2 tsp tapioca flour (alternative to corn starch)

1 tsp Ginger powder (fresh ginger is an alternative)

½ tsp red pepper flakes

1 tsp garlic powder

Himalayan salt

Ground black pepper

1. Combine 2 tbsp olive oil, 2 tsp sesame oil, 1 tbsp agave syrup, 2 tbsp coconut aminos, 2 tsp tapioca flour, 1 tsp ginger powder, ½ tsp red pepper flakes with chicken to marinate. 
2. Preheat oven to 350*. Peel carrots. Line baking sheet with foil and drizzle pan with 2 tbsp olive oil. Use a peeler to shave carrots. Himalayan salt and ground pepper to taste. Mix so carrots are evenly coated with oil and roast for 15-20 minutes.
3. Chop red onion, red pepper and sweet peppers. In a saucepan, drizzle 2 tbsp olive oil and saute vegetables for 5 minutes. Tip: Cut scallions now and save for later before cleaning up your cutting board. 
4. Turn heat up to medium-high and add chicken. Pan sear for a few minutes. Turn the heat down to medium and add 1 tbsp coconut aminos. 
5. Prepare the cauliflower rice. Follow directions on the bag- microwave or stovetop. 
6. Once chicken is cooked (approximately 5 more minutes), add chopped scallions and roasted shaved carrots. Mix all together and serve over cauliflower rice. Enjoy!

Make the dough:
1 1/2 cup almond flour

1 cup arrowroot powder

1/2 cup unsweetened almond milk

1/4 cup greek yogurt

Mix together. Add more arrowroot powder if not dough-like consistency.

Line parchment paper on counter. Sprinkle arrowroot powder on parchment paper and rolling pin. (Be sure to use a separate rolling pin for GF baking). Roll the dough out to 1/4 thickness. 

Pick up parchment paper and place on baking sheet. Bake for 10-15 minutes at 350 degrees. Once crust is slightly golden brown, remove from oven.

Spread pasta sauce, add mozzarella (sliced or shredded) and fresh basil. Bake for 5 more minutes.

Remove from oven. Let sit a couple minutes before slicing. Enjoy!

For sausage, pepper and onion pizza:

Chop 1 white onion and 1 red pepper. Saute in olive oil with 2 italian sausage links. Once sausage links are cooked slice into small pieces. Layer sausage, peppers, and onions on the pizza after adding sauce and mozzarella. 

Nachos are best served with Carmella’s Famous Margaritas
Makes two plates of nachos

Ingredients:

One package of carne asada beef from Aldi’s or Chicken tenderloins

2 tbsp Olive oil 

1 white onion, diced

1 pepper, diced

2 avocados, mashed

Salt and pepper, to taste

Garlic powder, to taste

Onion powder, to taste

1 tbsp cumin powder

1 tsp chili powder

1 tsp lime juice

Shredded mexican cheese (check for cornstarch) Wegman’s organic mexican cheese

Sour cream

Jack’s special Salsa 

Siete Grain Free Tortilla chips Aldi’s has Grain Free chips too

1. Dice onion and pepper. Saute in a non-stick pan with olive oil.
2. Once cooked, add ground beef/chicken.
3. While ground beef/chicken cooking, make the guacamole. Mash avocados, add lime juice and season with salt, pepper, onion and garlic powder.
4. Break into chunks.
5. Layer tortilla chips onto a plate. Add shredded mexican cheese.
6. Scoop ground beef/chicken onto chips.
7. Scoop salsa, sour cream and guacamole.
8. Enjoy!

Tip: If you use chicken, shred before adding to nachos.

Make the glaze:
4 tbsp coconut oil, melted

2 garlic cloves, minced

1/3 cup brown sugar

Mix together and spread on top of salmon.

Salmon from Aldi's is our top choice. 

Double the glaze if there are more than 2 servings to the salmon.

Bake salmon for 20 minutes at 350 degrees, or until fully cooked.

Best served with roasted sweet potato fries and sautéed zucchini!

Makes 4 or more servings

Ingredients:

2 cucumbers, diced

1 container of grape tomatoes, sliced in half

1 medium red onion, finely diced

¼ cup Olive oil

1 lemon, juiced

1 4 oz container feta cheese

1 pound chicken tenderloins, cubed

1 tsp himalayan salt

½ tsp ground black pepper

3 tbsp fresh dill, chopped

1 tsp onion powder

1 tsp garlic powder

1. Marinate chicken tenderloins in olive oil, lemon juice, himalayan salt, pepper onion powder, garlic powder and dill.
2. Combine cucumbers, onion, tomatoes, feta, olive oil and lemon juice.
3. Once chicken has been marinated (at least 30 minutes), cook in a saute pan. 
4. Mix it all together and enjoy!

Tzatziki sauce

Ingredients:

1 cup sour cream

3-4 tbsp olive oil

1 tsp lemon juice

1 tbsp minced garlic 

2 tbsp chopped fresh dill

Salt and pepper, to taste 

Mix all together. Add more olive oil if sauce is too thick.

Makes 6 or more servings

Ingredients:

2 cans dark kidney beans, drained and rinsed

1 can light kidney beans, drained and rinsed

1 pound ground beef

14.5 ounces diced tomatoes

1 jar of Little Venice pasta sauce

1 yellow onion, chopped

1 green bell pepper, chopped

2 tbsp chili powder

1 tbsp paprika

1 tbsp cumin

1 tsp oregano

1 tsp parsley

Himalayan salt and pepper, to taste

Mix all ingredients together in a crock pot. Cook on high for 4 hours and then switch to low for any additional time (max 8 hours). Top with shredded cheddar, sour cream and diced red onions (optional). 

2- 64 oz Wegmans Organic Chicken Broth

4 carrots, sliced

4 stalks of celery, chopped

1 medium white onion, chopped

2 chicken breasts

Himalayan salt and pepper, to taste

2 tbsp minced garlic

1 tbsp thyme

1 tbsp parsley

1 box of your favorite GF noodles

1. Put half of the vegetables in the crockpot. Place the chicken on top and use the seasonings. Layer the other half of the vegetables on top of the chicken. Add the chicken broth.
2. Put on high heat. After 3.5 hours, remove the chicken and chop it. Add it back to the crockpot along with the pasta. Stir. Cook for another 30 minutes at least. (optional). 

For the filling:

4 cups of sweet potatoes, peeled and cubed

4 tbsp coconut oil

⅓ cup brown sugar

2 eggs

½ cup of your favorite milk (we use Lactaid)

½ tsp himalayan salt

1 tsp Pure vanilla extract

For the topping:

1 cup of pecans, chopped finely

4 tbsp (½ stick) butter, melted

½ cup tapioca or arrowroot powder

½ cup brown sugar

1. Boil the sweet potatoes until soft.
2. While the sweet potatoes are cooking, mix all of the ingredients for the topping together.
3. Drain the sweet potatoes in a colander. 
4. Add the sweet potatoes back into the pot. Add the coconut oil, brown sugar and vanilla extract.
5. Begin to mash and blend together. Add the milk and eggs and ensure the mixture is smoothly blended.
6. Grease a 13” x 9” pan and scoop the filling into the pan. Smooth and add the pecan topping.
7. Bake for 40 minutes at 350 degrees. Let the dish set for about 10 minutes before serving (this will help harden the topping).

P.S. You can easily make this dish ahead of time or the night before!

Pairs well with steamed broccoli and cauliflower rice or jasmine rice

1 lb of chicken tenderloins

Himalayan salt and pepper, to taste

¼ cup tapioca flour

4 tbsp butter

2 tbsp minced garlic

2 tbsp white vinegar

2 tbsp coconut aminos

⅓ cup honey

1. Salt and pepper the chicken tenderloins. 
2. Coat the chicken in the tapioca flour.
3. Melt the butter and garlic in a non-stick saute pan.
4. Cook the chicken for 5 minutes and then add the vinegar, coconut aminos and honey.
5. Cook for another 5 minutes (or until the chicken is fully cooked) and stir occasionally.

Served over jasmine rice (if gluten free) or cauliflower rice

Makes about 5 servings

2 zucchinis, cubed

1 large yellow onion, chopped

1 8 oz container of baby bella mushrooms, chopped

2 large carrots- peeled in ribbons

1 orange and 1 red pepper, chopped

4 stalks of scallions, chopped

1 pound of ground beef

3 tbsp olive oil

Himalayan salt and pepper, to taste

1 tbsp ground ginger

1 tsp garlic powder

Sprinkle of dark chili powder

¼ cup coconut aminos

1 tsp sesame oil

4 tbsp rice wine vinegar (substitute white vinegar if grain free)

1 over easy egg for each serving

For the sauce:

1 cup mayonnaise 

2 tbsp olive oil

1 tsp lemon juice

1 tsp sesame oil

2 tsp cholula (or more, depending on your spicy preference)

1. Put olive oil in a large saute pan and add the chopped vegetables: zucchini, onions, mushrooms, peppers and carrots. Note: peel the carrots so they are in ribbons. Add the himalayan salt and pepper.
2. While the vegetables are cooking, combine all of the ingredients to make the spicy mayo sauce. If the sauce is too thick, add more olive oil.
3. Once the vegetables are mostly cooked (10-15 minutes), add the ground beef to the pan. Season with himalayan salt, pepper, garlic powder, ginger powder and dark chili powder. Stir occasionally and break beef apart to cook.
4. Once the beef is almost cooked (about 10 minutes), add the vinegar, sesame oil and coconut aminos. Mix thoroughly.
5. Start frying your eggs in a non-stick pan. I prefer to cook them over-easy. 
6. Chop the scallions.
7. Layer the beef and vegetables over jasmine rice or cauliflower rice. Add a fried egg. Drizzle the spicy mayo sauce and add the chopped scallions. Enjoy!

1 box GF pasta of choice, rotini 

½ block brie, chunked

1 cup shredded sharp cheddar

⅓ package cream cheese

¼ cup light cream

⅓ cup milk

½ stick butter

6 slices bacon

½ bunch of kale, chopped

1 container of baby bella mushrooms, diced

1 medium butternut squash, diced

1 medium onion, diced

Salt and pepper, to taste

3 tbsp olive oil

1. Mix butternut squash, onion, salt, pepper and 2 tbsp olive oil and spread on a sheet pan. Bake for 35 minutes at 350. Add the chopped kale the last 10 minutes.
2. Bring water to a boil for pasta.
3. Cook bacon in a sauté pan. 
4. Sautee mushrooms in the non-stick pan with bacon grease. 
5. Add butter, light cream, brie, cheddar and milk in the pan. Stir occasionally on low heat.
6. Add butternut squash, bacon, onions and cooked pasta in the pan and mix. 
7. Enjoy! 

Optional: Siete grain free hard taco shells to make Shrimp Tacos  

1-2 bags of frozen, peeled and raw, medium shrimp 

2 tsp minced garlic 

4 tbsp chopped fresh cilantro 

4 limes 

3 avocados, mashed 

Iceberg lettuce, shaved (chopped fine) 

Olive oil (3 tbsp for marinade, ¼ cup for dressing) 

1-2 tomatoes, chopped

Rice or cauliflower rice 

1 can of crushed pineapple 

¼ cup mayo Sriracha, to taste 

Himalayan salt and pepper, to taste   

1. Thaw shrimp overnight in the fridge. 

2. Marinate the shrimp for at least an hour: juice of 2 limes, 3 tbsp olive oil, 2 tsp minced garlic. 

3. In the meantime, prep your chopped iceberg lettuce, chopped tomatoes, avocado dressing and spicy mayo. 

4. Avocado dressing: mash 2 avocados and whisk with olive oil to desired consistency (should be similar to a dressing). Mix with chopped iceberg, and add salt and pepper to taste. 

5. Cook your rice or cauliflower rice. 

6. Mix the mayo and sriracha to create your spicy mayo. Add as much sriracha depending on your spicy preference.  

7. Once the shrimp is marinated, cook in a non-stick saute pan for about 5 minutes on medium heat. Shrimp cook really fast - when they are white all the way through, they are cooked. Be sure not to overcook them.  

8. Layer the rice/cauliflower rice, shrimp, avocado slaw, tomatoes, pineapple and spicy mayo to create a bowl packed with flavor. Enjoy! 

Makes about 6 servings

One 8 oz box of Jovial grain free orzo

1 pound chicken tenderloins

1 red bell pepper, chopped fine

1 yellow bell pepper, chopped fine

1 orange bell pepper, chopped fine

½ medium red onion, chopped fine

1 can of organic black beans, rinsed and drained

½ bunch of fresh cilantro, chopped fine

1 tsp himalayan salt

½ tsp black pepper

1 tsp dark chili powder

½ tsp onion powder

1 tsp cumin

For the avocado dressing:

2 small ripe avocados

Avocado oil - start with ¼ cup and add more until desired consistency

1 tbsp dijon mustard

Juice of one lime

1 tsp Himalayan salt

2 tsp minced garlic 

1. Spray a sheet pan with avocado oil. Season the chicken with: himalayan salt, pepper, onion powder, cumin and dark chili powder. Bake the chicken tenderloins on the sheet pan for 20 minutes at 350 degrees. Let cool. 
2. Cook the orzo following the directions on the box & let cool.
3. Chop the peppers, onion and cilantro. Add them to a large bowl with the black beans.
4. Combine the ingredients for the avocado dressing using a blender or emulsifier. 
5. Chop the cooked chicken. Add the chicken and orzo to the bowl. 
6. Mix all of the ingredients together. 
7. Drizzle the avocado dressing over individual servings. Enjoy!

Makes about 4-6 servings

For the pork tenderloin in the crockpot: 

¼ cup coconut aminos 

¼ cup brown sugar 

1 bottle of Fody Maple BBQ Sauce 

¼ cup apple cider vinegar 

1.5-2lb pork tenderloin 

1 sweet yellow onion, chopped 

Himalayan salt 

Ground black pepper 

Onion powder 

Smoked paprika 

1 tbsp avocado oil 

For the bowl: 

½ head of green cabbage, shredded 

4 medium carrots, peeled and shredded 

Wegmans Original kimchi, ¼ cup per serving 

1 cucumber, sliced 

1 bag of frozen steamable broccoli 

Himalayan salt and pepper, to taste 

Dark chili powder

1 tbsp avocado oil 

Coconut aminos (1 tbsp per serving) 

1 over-easy egg per serving 

1. Dry the pork tenderloin with paper towels. Heat a saute pan with the tbsp of avocado oil on medium heat. Season all sides of the pork tenderloin with himalayan salt, ground black pepper, onion powder and smoked paprika. Sear all sides of the pork tenderloin. 
2. While the pork is searing: chop the sweet yellow onion and place in the crockpot. Combine the coconut aminos, brown sugar and apple cider vinegar in a small mixing bowl. Pour in the crockpot. 
3. Place the seared tenderloin in the crockpot. Pour the bottle of Fody Maple BBQ sauce on top of the pork tenderloin.  
4. Cook the tenderloin on low for 6-8 hours. About 5 hours in, cut the pork tenderloin in chunks, so the meat is fully submerged in the sauce. 
5. Prepare the cabbage, cucumber and carrots and place into a large mixing bowl. 
6. Follow the directions on the bag of steamable broccoli. After the broccoli is steamed, drain the water. Saute the broccoli in a saute pan over medium heat with a drizzle of avocado oil, himalayan salt, black pepper and dark chili powder (as much as desired spiciness). Add the broccoli to the vegetable bowl and mix. 
7. For each serving, mix approximately 1.5 cups of vegetable base, a serving of pulled pork, kimchi and 1 tbsp of coconut aminos. Mix with tongs and top with an over-easy egg. Enjoy!