Ingredients:

• 2 cups sliced mushrooms


• 2 tablespoons butter or dairy-free alternative


• 1/2 cup gluten-free chicken or vegetable broth


• 1/2 cup gluten-free heavy cream or coconut cream


• 2 cloves garlic, minced


• 1/4 teaspoon dried thyme


• Salt and pepper to taste


• 1 tablespoon chopped fresh parsley optional

Instructions:

In a large skillet, melt the butter over medium heat

Add the sliced mushrooms and saut until they release their moisture and become tender, about 5-7 minutes

Stir in the minced garlic and dried thyme, and cook for another 1-2 minutes until fragrant

Pour in the gluten-free chicken or vegetable broth and bring to a simmer

Cook for 5 minutes, allowing the sauce to reduce slightly

Reduce the heat to low and stir in the gluten-free heavy cream or coconut cream

Simmer for an additional 2-3 minutes, or until the sauce thickens

Season the sauce with salt and pepper to taste

Adjust seasoning as needed

Sprinkle with chopped fresh parsley if desired, and serve hot over your favorite gluten-free pasta or grilled chicken

Enjoy your creamy mushroom sauce!

Ingredients:

• 2 lbs boneless, skinless chicken thighs


• 1 cup diced pineapple


• 1 red bell pepper, sliced


• 1 onion, sliced


• 3 cloves garlic, minced


• 1/4 cup lime juice


• 2 tablespoons coconut aminos


• 1 tablespoon apple cider vinegar


• 1 tablespoon chili powder


• 1 teaspoon cumin


• 1 teaspoon paprika


• 1/2 teaspoon ground ginger


• Salt and pepper, to taste


• Cilantro, for garnish optional

Instructions:

In the slow cooker, put the chicken thighs at the bottom

Cut up the pineapple, red bell pepper, onion, garlic, lime juice, coconut aminos, apple cider vinegar, chili powder, cumin, paprika, ground ginger, salt, and pepper

Put them all in a bowl and mix them together

Add the mix to the slow cooker with the chicken

Set the timer for 6 to 8 hours on low or 3 to 4 hours on high

The chicken should be soft and fall apart easily

Use two forks to shred the chicken when it's done

You can put the pulled chicken in lettuce wraps or serve it with cauliflower rice

If you want, add cilantro as a garnish

Have fun!

Ingredients:

• 3/4 cup raspberry puree made from fresh or frozen raspberries


• 3 tablespoons unflavored gelatin


• 1/2 cup cold water


• 2 cups granulated sugar


• 1/2 cup light corn syrup


• 1/4 teaspoon salt


• 1 teaspoon vanilla extract


• Pink food coloring optional


• Powdered sugar, for dusting

Instructions:

Prepare a 9x9-inch 23x23 cm square baking pan by lining it with parchment paper and dusting it generously with powdered sugar

Set aside

In a small bowl, combine the raspberry puree and gelatin

Let it sit for 10 minutes to bloom the gelatin

In a medium saucepan, combine the cold water, granulated sugar, corn syrup, and salt

Cook over medium heat, stirring until the sugar has dissolved

Once the sugar has dissolved, stop stirring and attach a candy thermometer to the side of the saucepan

Cook the mixture until it reaches 240F 115C, which is the soft-ball stage

This will take about 7-8 minutes

Remove the saucepan from the heat and carefully pour the raspberry and gelatin mixture into the hot sugar syrup

Stir until the gelatin has completely dissolved

Using an electric mixer, beat the mixture on high speed for about 10-12 minutes or until it becomes thick and fluffy

You can add a few drops of pink food coloring during this process if you want a deeper pink color

Add the vanilla extract and mix for another minute until fully incorporated

Quickly transfer the marshmallow mixture into the prepared baking pan, spreading it evenly with a spatula

Dust the top with more powdered sugar

Allow the marshmallows to set at room temperature for at least 4 hours or overnight

Once set, remove the marshmallow block from the pan and cut it into desired shapes using a sharp knife or cookie cutters

Dust the cut edges with powdered sugar to prevent sticking

Your Pink Raspberry Homemade Marshmallows are ready to enjoy! Store them in an airtight container with a dusting of powdered sugar between layers to prevent sticking

Ingredients:

• 1 cup all-purpose flour


• 2 tbsp sugar


• 2 tsp baking powder


• 1/2 tsp salt


• 1 cup milk


• 1 large egg


• 2 tbsp melted butter


• 1/2 cup shredded cheese your choice


• Additional butter for cooking

Instructions:

Whisk the flour, sugar, baking powder, and salt together in a bowl

Add the milk, egg, and melted butter to a different bowl and mix them together using a whisk

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Put a nonstick skillet or griddle over medium-low heat and add a little butter to coat it

Place a quarter cup of the pancake mix on the pan

Spread some shreds of cheese out in the middle of the batter

Cover the cheese with 1/4 cup more batter

Once the pancake starts to bubble on top, flip it over and cook the other side until it's golden brown

Do it again with the rest of the cheese and batter

Enjoy while hot!

Ingredients:

• 1 lb ground pork sausage


• 1 onion, diced


• 2 stalks celery, diced


• 2 carrots, diced


• 2 cloves garlic, minced


• 2 cups cauliflower rice


• 1 cup chopped mushrooms


• 1/2 cup chopped fresh parsley


• 1/2 cup chicken broth


• 1 tsp dried sage


• 1/2 tsp dried thyme


• 1/2 tsp dried rosemary


• Salt and pepper to taste

Instructions:

Set oven temperature to 175C 350F

Cook the sausage in a big skillet over medium heat, breaking it up with a spoon as it cooks

To the skillet, add the onion, celery, carrots, and garlic

Simmer the veggies for 5 minutes or until they are tender

Add the sage, thyme, rosemary, chicken broth, cauliflower rice, mushrooms, parsley, salt, and pepper

Cook for a further five minutes, or until thoroughly heated and well combined

Spread the mixture evenly in a baking dish after transferring it there

Bake for 25 to 30 minutes in a preheated oven, or until the top is crispy and golden brown

Enjoy while hot!

Ingredients:

• 4 large flour tortillas


• 1 cup shredded cheddar cheese


• 1 cup cooked and shredded chicken


• 1 cup cooked and crumbled ground beef


• 1 cup cooked and diced vegetables bell peppers, onions, tomatoes


• 1 cup cooked and diced mushrooms


• 1/2 cup salsa


• 1/4 cup sour cream


• 1/4 cup guacamole


• 1/4 cup chopped fresh cilantro


• 1/4 cup sliced black olives


• 1/4 cup sliced green onions


• 1/2 teaspoon chili powder


• 1/2 teaspoon cumin


• Salt and pepper to taste


• Cooking oil for pan-frying

Instructions:

Place a large skillet over medium heat and add a splash of cooking oil

Place a tortilla in the skillet and sprinkle with 1/4 cup of shredded cheddar cheese

Add your choice of fillings on top of the cheese chicken, ground beef, vegetables, or mushrooms

Sprinkle with a pinch of chili powder, cumin, salt, and pepper

Place another tortilla on top and press down gently

Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted

Repeat the process with the remaining tortillas and fillings, adjusting the fillings according to your preference

Once cooked, remove the quesadillas from the skillet and let them cool for a minute

Slice each quesadilla into wedges and serve with salsa, sour cream, guacamole, chopped cilantro, sliced black olives, and green onions

Enjoy your Quesadillas 4 Ways!

Ingredients:

• 1 cup dark chocolate chips


• 1/2 cup unsalted butter, softened


• 3/4 cup granulated sugar


• 1/2 cup brown sugar, packed


• 1 large egg


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1 cup butterscotch chips

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Add the egg and vanilla extract to the bowl, and mix until well combined

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms

Fold in the dark chocolate chips and butterscotch chips

Using a spoon or cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Dark Chocolate Butterscotch Cookies!

Ingredients:

• 4 boneless, skinless chicken breasts


• Salt and black pepper to taste


• 1/2 cup all-purpose flour


• 4 tablespoons olive oil


• 4 tablespoons unsalted butter


• 6 cloves garlic, minced


• 1 cup chicken broth


• 1/4 cup fresh lemon juice


• 1/4 cup capers, drained


• 2 tablespoons chopped fresh parsley

Instructions:

Salt and pepper the chicken breasts, then coat them in flour and shake off the extra

Warm up the olive oil in a big pan over medium-high heat

It will take about 5 to 6 minutes per side to cook the chicken until it is golden brown and fully cooked

Take the chicken out of the pan and set it aside

Over medium heat, melt the butter in the same pan

For about one minute, until the garlic smells good, add the minced garlic

Add the chicken broth and lemon juice, making sure to scrape the pan's bottom to get rid of any browned bits

Bring it down to a low heat and cook for three minutes

Add capers and stir them in

Then add the chicken back to the pan

Let the flavors blend for two more minutes while you cook

Add chopped parsley as a garnish before serving

Have fun!

Ingredients:

• 2 packs of ramen noodles


• 4 cups water


• 1 tablespoon olive oil


• 4 cloves garlic, minced


• 1 teaspoon ginger, minced


• 2 tablespoons sriracha sauce


• 1 tablespoon soy sauce


• 1 can 14 oz coconut milk


• Salt to taste


• Chopped green onions for garnish


• Sesame seeds for garnish

Instructions:

Bring water to a boil in a pot and cook ramen noodles as directed on the package

Remove the water and set it aside

Slowly warm up the olive oil in a different pot

Put in the minced garlic and ginger, and cook until the smell is nice

Add the soy sauce and sriracha sauce and mix them together

Put in the coconut milk, raise the heat, and let it cook for 5 minutes

Add salt to your liking

Put cooked ramen noodles into bowls, and then pour the spicy, creamy, garlic, and sriracha broth over them

Put green onions and sesame seeds that have been chopped on top

Enjoy while hot!

Ingredients:

• 2 cups fresh basil leaves


• 1/2 cup pine nuts


• 1/2 cup grated Parmesan cheese make sure it's gluten-free


• 2 cloves garlic, minced


• 1/2 cup extra-virgin olive oil


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1 tablespoon fresh lemon juice

Instructions:

In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and minced garlic

Pulse until ingredients are finely chopped

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined

Season with salt, black pepper, and fresh lemon juice

Pulse to combine

Taste and adjust seasoning if necessary

Serve the gluten-free pesto over your favorite gluten-free pasta or as a dip for gluten-free bread or vegetables

Enjoy!