New and Improved Gluten Free Pie Crust Ingredients: 1 1/2 cups superfine almond flour 1/4 cup coconut flour 1/4 cup arrowroot flour 1 1/2 teaspoons collagen peptides 1/2 teaspoon salt 1 cold egg 1/4 cup palm shortening, solid 2 tablespoons ice water Directions: Preheat oven to 350*. Grease a 9" pie plate with palm [...]
Stuffing Muffins Yield: 9 muffins Ingredients: 1-2 TBSP olive oil 1/2 white onion, diced 2 celery stalks, diced 1/2 honeycrisp apple, unpeeled and diced 2 Hot Italaian sausage links, uncooked and casings removed 1/2 tsp salt 1/4 tsp pepper 1/2 tsp dried basil 1/2 tsp oregano 1/4 tsp dried thyme 1/4 tsp dried parsley 1/2 [...]
Classic Chicken Cutlet Ingredients: 1 lb. chicken breasts or chicken tenderloins Salt Pepper 1/2 cup almond flour, or rice flour 2 eggs, beaten 1/2 cup gluten free breadcrumbs Olive oil Directions: Preheat your oven to 400*F and grease a baking sheet liberally. Slice chicken breasts into 1/4 inch thick filets and pound out any pieces [...]
Cranberry Vinaigrette This cranberry vinaigrette is a good way to use leftover cranberry sauce from Thanksgiving. It's a simple roll over meal that only requires 3 ingredients. Ingredients: 1/2 cup leftover cranberry sauce * 1/4 cup fresh lime juice (about 4 limes) 1/3 cup olive oil 1/4 teaspoon salt splash of water (to thin it [...]
Roasted Grapes (Whole 30 compliant) These roasted grapes tastes just like candy when they come out of the oven. You could potentially eat them for dessert, but they are also great in salad. Additionally, they would be lovely on toast spread with ricotta cheese. Ingredients: 1 bag of red grapes avocado oil salt Directions: Preheat [...]