Cookie Pie

2 cans white beans or garbanzos, drained and rinsed (500g total, once drained) 1 c. certified gluten-free quick oats 1/4 c. applesauce 3 Tbsp coconut oil 2 tsp pure vanilla extract 1/2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1-1/2 c. brown sugar 1 c....

Blueberry Muffins

1 c. brown rice flour 1/2 c. potato starch 1/2 c. tapioca starch/flour 1/2 tsp xanthum gum (Authentic Foods makes a corn-free version if needed) 4 tsp baking powder 1 tsp salt 8 Tbsp Spectrum palm oil shortening, melted 1/2 c. flax seed gel 1 c. milk of some kind...

Cauliflower “Fried Rice”

1 small head of cauliflower, cored and roughly chopped 2 Tbsp coconut oil 1/2 yellow onion, finely chopped 4 cloves of garlic, minced 1 carrot, finely chopped 1 zucchini, finely chopped 1 c. mushrooms, finely chopped 1/4 tsp sea salt 1/2 tsp powdered ginger 1/2 tsp...

Chili and cornbread

I make chili using 2 large cans of Hunt’s tomato sauce, 1 can of chili beans, and 1 can of kidney beans, and come chopped onion along with 1 lb grass-fed beef. Double the recipe for a larger batch. I cook the beef and then add it to the other ingredients. Add...

Spaghetti

Make spaghetti as normal using gluten-free noodles (I prefer Ronzoni), gluten-free spaghetti sauce (I prefer Classico), and grass-fed beef. Do not overcook the noodles. Serve with a salad. Top with parmigiano-reggiano cheese.