bananas foster jam


  • 1 onion, diced
  • 1 can cream of coconut (Not coconut milk. Cream of coconut is much thicker.)
  • 3 cups Gluten free oats
  • 1/2 cup Nucoa (or other butter alternate)
  • 1 Gluten free pizza dough
  • 20 cups Freshly popped popcorn (20 cups equals filling the air popper to the line twice. Also, yellow corn kernels work way better than white corn kernels; white kernels shrivel up when you pour the caramel sauce on it. )
  • 6 ripe avocados, smashed
  • 1 cup yellow cornmeal
  • 5-6 medium red potatoes, peeled & sliced thin
  • 1 cup Rice flour (I use brown rice as white rice makes my baked goods too pale)
  • 1 cup sorghum flour
  • 2 cups warm water (120-130 degrees)
  • 2 tablespoons yeast (not quick rising)
  • 1 tablespoon brown sugar, honey or agave syrup
  • 1/2 - 1 whole onion, diced
  • 3-4 Garlic cloves, sent through press
  • 4 oz. can green chilis
  • 2 cans diced tomatoes
  • 1 can black beans, rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • fresh lime juice to taste
  • salt & pepper to taste
  • 1/2 bunch cilantro, chopped
  • 1/2 cup gluten-free sourdough starter (see additional recipe on website)
  • 1/2 cup vegetable oil
  • 1/4 cup milk alternate (I use vanilla almond milk)
  • 2 Eggs
  • 1/2 cup Brown sugar
  • 1/4 cup Applesauce
  • 1/2 cup Tapioca starch
  • 1/4 cup of each: potato or cornstarch, millet and rice or quinoa flour
  • 1 1/2 teaspoon Baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanathan gum
  • 1 box dairy-free vanilla pudding mix (As of the date that I'm uploading this recipe, Jell-o instant pudding is dairy free. That being said, manufacturers change ingredients and recipes regularly so READ THE LABELS!)
  • 1/4 teaspoon Salt
  • 3/4 teaspoons Cinnamon
  • 1 teaspoon gluten free vanilla
  • 2 cups Almond milk (I used the sweetened vanilla almond milk by Blue Wave)
  • raw pumpkin seeds, rinsed & patted dry
  • 2 cans chick pea (aka Garbanzo beans)
  • 1/2 cup tahini (sesame seed paste. can be found in the natural food section with other seed and nut butters.)
  • 1-2 Garlic cloves, sent through press
  • 1/4 cup lemon juice
  • 1/3 cup flat leaf parsley, chopped
  • 1/3-1/2 cup water
  • salt to taste
  • 8oz gluten free spaghetti noodles (I like the corn/quinoa noodles the best)
  • 1/3 cup reduced fat peanut butter
  • 1/3 cup water
  • 3 tablespoons ketchup
  • 2 tablespoons gluten free hoisin sauce
  • 2 tablespoons gluten free tamari (gluten-free soy sauce)
  • 2 tablespoons Brown sugar, packed
  • 1 tablespoon rice vinegar
  • 1 teaspoon dark sesame oil
  • 2 green onion, diced
  • 1/8 cup cornstarch
  • 1/8 cup potato starch
  • 1/8 cup sorghum flour
  • 3/8 cups white rice flour
  • 1 tablespoon flax meal + 3 Tbs water
  • 1/8 teaspoon Salt
  • 1/4 teaspoon xanathan gum
  • 1/2 cup sugar
  • 4 tablespoons milk alternate (I used almond milk)
  • 4 tablespoons butter alternate, melted
  • 2 cups cooked quinoa
  • 1/2 cup vegetable shortening
  • 1/2 cup Brown sugar, packed
  • 1/2 cup sugar
  • 1 tablespoon flax meal + 3 Tbs water
  • 1 1/2 - 2 cup cooked quinoa, cooled
  • 3/4 cups sorghum flour
  • 1/2 cup potato or tapioca starch
  • 1/2 cup cornstarch or arrowroot starch
  • 1/4 cup white rice flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon gluten free vanilla extract
  • 3/4 teaspoons Cinnamon
  • 1/2 teaspoon xanathan gum
  • 1 - 1 1/2 cup craisins
  • 4 white fish fillets (I used halibut because most Alaskans have halibut in the freezer, but you could use any white fish)
  • 1/2 bag sea salt & vinegar chips, crushed (As of posting this, Kettle brand sea salt & vinegar chips are gluten free)
  • ranch dip
  • 1 pie crust recipe (recipe here:
  • 1 cup sea salt caramel sauce (see recipe on website)
  • 12oz steak, sliced thinly
  • salt & pepper to taste
  • 1 green pepper, sliced thinly
  • 1 red onion, sliced thinly
  • 2-3 Garlic cloves, sent through press
  • 2 tsp. gluten free Worchestershire sauce
  • 1/2 tsp. tamari (wheat free soy sauce)
  • 2 tsp. rice flour
  • 1/2 c. nondairy milk
  • 2 oz. non-dairy cheese
  • 1/4 tsp dry powdered mustard
  • gluten free buns or rolls
  • 8 oz. peeled Yukon potatoes, diced
  • 4 oz. crimini mushrooms
  • 4 oz. white button mushrooms
  • 1/2 c. chopped leek
  • 1/2 tsp. dried thyme
  • 1/2 c. nondairy cheese
  • salt & pepper to taste
  • 1/2 Tbs. flax meal + 1 1/2 Tbs. water
  • 1/2 c. rice or corn Chex cereal, ground (I used my food processor)
  • olive oil
  • 1 dozen corn tortillas
  • 8 oz. nondairy cream cheese
  • I large scoop nondairy sour cream
  • 1 4-oz. can green chilis (I use mild)
  • 1/2 c. onion, diced
  • 1/2 rotisserie chicken, diced (I buy the precooked ones at the store and shred or dice it, then make one more weekday dinner with the rest.)
  • 1 c. canned coconut milk
  • nondairy shredded cheese
  • 1/2 lb. ground beef
  • 1 lb. gluten free Italian sausage (I use Johnsonville brand)
  • 2-3 cans Italian-style tomatoes
  • 12 oz. tomato paste
  • 3-4 cloves garlic, sent through press
  • 1 c. water
  • 3 bay leaves
  • 1 Tbs. dried parsley
  • 1 tsp. basil
  • 1 Tbs. salt
  • 1 tsp. pepper
  • 1/2 tsp. oregano
  • 1 tsp. rosemary
  • 1/2 tsp. thyme
  • 1/4 tsp. sugar
  • 1 onion, diced
  • 1 1/2 lb. hamburger, ground turkey, moose or bison
  • 1 large onion, chopped
  • 1 large green pepper, diced
  • 2 cans diced tomatoes
  • 2 cans beans, drained & rinsed (I usually use northern and kidney beans)
  • 1/3 c. chili powder
  • 1 Tbs. cumin powder
  • salt & pepper to taste
  • 3 cloves garlic, minced
  • I boneless pork butt roast, 3-4 lbs.
  • 1 large onion, sliced
  • 1 can tomatoes & chilis (if you are sensitive to tomatoes, use 1 small call green chilis and about 1/2 c. broth)
  • 1 tsp. sugar
  • 1 tsp. cornstarch
  • 1 tsp. salt
  • 3/4 tsp. ground cumin
  • 1/2 tsp. dried red pepper, crushed
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 cans gluten free chicken broth
  • 175g self-raising flour
  • 2 Tbs. flax meal + 9 Tbs water
  • 2 Tbs. agave syrup
  • 1 can pumpkin (14 oz.)
  • 1 1/4 c. rice flour (superfine grind)
  • 1/4 c. potato starch
  • 1/4 c. tapioca starch
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. xanathan gum
  • 1/2 tsp. salt
  • 1/2 c. vegetable oil
  • 1 1/4 tsp. cinnamon
  • 1 1/4 tsp. ground ginger
  • 1/4 tsp. each nutmeg, allspice & cloves
  • 5 c . vegetable broth
  • 1 bunch cilantro
  • vegetable oil
  • 2 cloves garlic, minced
  • 2 Tbs. gluten free Chinese five spice powder
  • 1 1/2 lb. boneless pork spareribs, extra fat removed
  • 14 oz. can petite diced tomatoes
  • 2/3 c. hot water
  • 2 Tbs. gluten free soy sauce (I use San-J Tamari)
  • 2 Tbs. Thai fish sauce
  • 2 Tbs. sugar
  • 1 lime
  • 1/2 c. nondairy powdered soy, rice or coconut milk
  • 2 c. gluten free graham cracker crumbs
  • 1/2 c. nondairy butter, melted
  • 14 oz. nondairy sweetened condensed milk
  • 1 c. chopped nuts
  • 6 oz nondairy chocolate chips
  • 1 1/2 c. flaked coconut
  • 1 c. gluten free oats
  • 2 cucumbers, peeled & sliced thinly
  • 3-4 chicken breasts, cut into strips
  • 1/2 c. tamari
  • fresh squeezed juice of one lime
  • 1 Tbs. brown sugar
  • 2 Tbs. gluten free curry powder
  • 4-5 cloves garlic, sent through press
  • sriracha hot sauce or other hot sauce, to taste
  • 1 onion, sliced thickly
  • 2 c. milk or nondairy alternate
  • 1/2 c. gluten free bread crumbs (I pulse some gluten free bread in a food processor)
  • 1/2 c. rice or corn cereal, crushed
  • 1 1/2 tsp. gluten free Italian seasoning
  • salt to taste
  • 1 stick butter or nondairy butter alternate, softened (I use Nucoa)
  • 3/4 c. sugar
  • 1 egg
  • 1 tsp. gluten free vanilla
  • 2/3 c. sorghum flour
  • 1/3 c. brown rice flour
  • 1/3 c. tapioca starch
  • 1/2 c. white rice flour
  • 3/4 c. gluten free graham cracker crumbs
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 tsp. xanathan gum
  • 1/4 c. honey or agave syrup
  • 5 chocolate bars (Hershey or other non-dairy chocolate bar)
  • 1 small jar marshmallow cream
  • 1 lemon, sliced
  • 1 wild Alaskan salmon fillet (NEVER use or buy farmed fish!)
  • sea salt & pepper to taste
  • leftover cooked salmon
  • 1 lb. ground turkey
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. basil
  • 2-3 cloves garlic, minced
  • salt & pepper to taste
  • 1/2 c. sour cream (can use nondairy if dairy-sensitive)
  • 1/4 red onion, sliced thinly
  • 1/2 cucumber, peeled & diced
  • 1 package Udi's gluten free pizza crust
  • handful of kalamata olives, pitted & halved
  • 1 package gluten free noodles (I used Tinkyada)
  • 1/4 c. olive oil
  • 1 lb. gluten free Italian sausage
  • 1 c. quinoa
  • 1 lb. uncooked shrimp, peeled & deveined
  • 1/4 c. olive oil
  • 2 Tbs. tequila
  • juice of 1/2 lime
  • 2 Tbs. chopped cilantro
  • 3-4 cloves garlic, sent through press
  • sea salt to taste
  • corn tortillas, sour cream, avocado or other toppings
  • 1 box Zatarain's gluten free jambalaya mix (don't judge--this is for a quick weeknight meal!)
  • 1-2 c. diced cooked chicken
  • 1 package gluten free sausages, sliced (I use Johnsonville chicken sausage)
  • 1-2 c. raw shrimp, peeled & deveined
  • 2 1/2 c. water
  • salt & pepper to taste
  • I lb. gluten free pasta (I used Tinkyada)
  • sundried tomatoes, sliced
  • 1 jar marinated artichoke hearts, chopped
  • gluten free greek salad dressing
  • 1 lb. gluten free rope sausage (I use Johnsonville turkey keilbasa)
  • 1 red onion, sliced thinly
  • 2 bell peppers, sliced
  • 3-4 cloves garlic, sent through press
  • salt-free Cavendar's seasoning, to taste (The original Cavendar's contains MSG, which may or may not contain gluten)
  • 2 Tbs. basalmic vinegar
  • 1/2 c. sorghum flour
  • 1 premade gluten free pizza crust (I used Pasta Loioco's gluten free crust. )
  • 1 c. almond meal (almond flour)
  • 1 c. brown sugar
  • 1/4 c. quinoa flour
  • 3/4 c. granulated sugar
  • 1/2 c. vegetable oil
  • 2 Tbs. flax meal + 6 Tbs. hot water
  • 1 c. canned pumpkin ((or mashed, cooked pumpkin))
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 c. brown rice flour
  • 2/3 c. sorghum flour
  • 1/3 c. tapioca starch
  • 3/4 tsp. each: cinnamon & ground ginger
  • 1/8 tsp. each: nutmeg, allspice, cloves
  • 1 tsp. gluten free vanilla extract
  • 3 Tbs. nondairy milk alternate (I use almond milk)
  • 1 c. gluten free oats
  • 1 c. wild rice mix
  • 1 Tbs. vegetable oil
  • 1 Tbs. olive oil
  • 3/4 c. sugar
  • 6 russet potatoes, scrubbed
  • 1/2 bunch green onion, chopped
  • 1 c. shredded non-dairy cheese (or you can use regular cheese if you can tolerate it)
  • 1/2 - 1c. non-dairy sour cream (or you can use regular if you can tolerate it or alternately add this much chicken or vegetable stock)
  • 1/2 lb. bacon, cooked crisp (you can use vegan bacon bits too)
  • salt & pepper to taste
  • 2 c. diced halibut
  • 1 package Baker's German chocolate (can use 1 c. nondairy chocolate chips)
  • 1 can sweetened condensed milk (see my recipe for nondairy sweetened condensed milk if you need dairy free)
  • 1 c. heavy whipping cream (for dairy free, skim fatty cream off top of canned coconut milk and whip)
  • 3-4 c. broccoli, cut into florets & blanched (blanching: put into boiling water for 3 minutes or so, then drain)
  • 1 stalk fresh lemongrass, chopped
  • 2 shallots, chopped
  • 1 tsp. ginger or 1 medium piece fresh ginger
  • 5 cloves garlic, chopped
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 2 1/2 Tbs. gluten free fish sauce (this can be found in the Asian food aisle at your grocery store)
  • 1 tsp. turmeric
  • 2 Tbs. brown sugar or coconut crystals
  • 1 Tbs. fresh lime juice
  • Sriracha or other hot sauce to taste
  • 1-2 cans coconut milk
  • a combination of meats and/or vegetables of your choice (I use leftover chicken/turkey/pork and usually carrots, potatoes (I like the skins on) and onion)
  • Cooked jasmine rice
  • 1 c. butter, non-dairy butter or vegetable shortening
  • 1/4 c. butter, non-dairy butter or shortening
  • 4 Tbs. coconut milk
  • 2 c. gluten free flour blend (I used King Arthur brand)
  • 1/2 c. non-dairy butter
  • 1 Tbs. sugar
  • 1/2 tsp. salt
  • 2 1/4 tsp. yeast (or one package of yeast)
  • 1 Tbs. flax meal + 3 Tbs. water (or 1 egg if you can tolerate it)
  • 1/2 c. non-dairy milk
  • 1/4 tsp. xanathan gum
  • 1/4 c. sugar
  • 1/4 c. brown sugar
  • 1 tsp. cinnamon
  • 3 Tbs. non-dairy butter, melted
  • 1 1/3 c. powdered sugar
  • 1 Tbs. non-dairy butter
  • 2 Tbs. hot water
  • 1 tsp. gluten free vanilla
  • 1/4 c. corn syrup
  • 1 3/4 c. sugar
  • 4 c. full fat non-dairy milk (I like canned coconut milk) (If you want to use dairy, use 2 c. heavy cream and 2 c. whole milk)
  • 1 Tbs. gluten free vanilla extract
  • 1 tsp. gluten free peppermint extract (or a few drops of peppermint oil--add to your desired intensity)
  • 1 dozen candy canes, crushed finely
  • 1 1/2 c. ice cubes, preferably crushed
  • 2 Tbs. gluten free oats
  • 3 Tbs. almond butter (I like using Justin's Maple Almond butter)
  • 1/2 c. almond milk
  • 1 1/2 Tbs. pure maple syrup
  • 1 Tbs. unsweetened cocoa powder
  • 9 c. gluten free waffle-style cereal (I use Chex rice cereal)
  • 1 6-oz. bag non-dairy chocolate chips
  • 1/2 c. creamy peanut butter
  • 1/4 c. non-dairy butter
  • 2 tsp. gluten free vanilla extract
  • 2 c. powdered sugar
  • 1 lb. ground beef, deer, moose, or other meat
  • 1/2 c. Nondairy butter
  • 3 Tbs. flax meal + 9 Tbs water
  • 3/4 c. white rice flour
  • 1 c. superfine white rice flour
  • 1 1/2 c. cooked, diced chicken
  • 1 acorn squash, halved & cleaned
  • 2 Tbs. coconut oil, melted
  • 2 Tbs. maple sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 4-6 carrots, peeled and sliced
  • 1 c. walnuts
  • 1 pie crust recipe, made into mini crusts (
  • 2 lbs. venison, cubed
  • 1 c. superfine rice flour
  • 4 Tbs. chili powder
  • 1 c. superfine brown rice flour
  • 1 pre-packaged gluten free pizza crust (I used the herb one from Pasta Loioco)
  • 1 lb. ground pork
  • 6 Tbs. nondairy butter, softened
  • 1/2 c. superfine brown rice flour
  • 1 lb. gluten free Italian sausage
  • 2 lbs. white fish fillets, cut into
  • 4 c. peeled & diced ripe bananas
  • 1 salmon, filleted and cut into 6-8 even pieces
  • 1/4 watermelon, rind removed & chopped
  • 2 heads romaine lettuce or mixed greens, chopped
  • 1 c. rice OR almond flour
  • 1 1/2 lbs. halibut, diced (or other white fish: cod, tilaipa, etc.)
  • 2 c. cashews
  • 1 stick butter, at room temperature (this works for both dairy and nondairy butter))
  • 1 lb. gluten free breakfast sausage (I use Jimmy Dean regular sausage)
  • 1 1/2 c. water
  • 14 oz. jar of marinated artichoke hearts
  • 12 jalapeno peppers, sliced lengthwise and seeded
  • 4 chicken breasts, butterflied
  • 1 lb. ground pork
  • 1 large zucchini, cut into rounds
  • 4-5 large apples, peeled & chopped
  • 8 c. air popped popcorn (I use yellow kernels as they hold their shape better)
  • 2/3 c. rice flour
  • 4 slices thick, nitrate free bacon, chopped
  • 6 c. puffed rice cereal
  • 1 3/4 c. Cup 4 Cup flour blend (You can use any all purpose gluten free flour blend)
  • 3/4 c. sorghum flour
  • 1 14 oz. bag gluten free croutons (alternately cut up a loaf or two of gluten free bread, toss with olive oil & salt/pepper and oven roast at 400 for 15 minutes, stirring once)
  • 1/2 c. butter or non-dairy butter
  • 3 c. mashed (cooked) sweet potatoes or yams
  • 2/3 c. nondairy milk (I prefer almond or coconut milk)
  • 2 Alaska king crab legs, cooked, shelled & chopped
  • 4 slices bacon, chopped
  • 9 c. gluten free rice cereal (like Chex or something similar)
  • 1 lb. gluten free salami
  • 1 1/2 c. gluten free flour blend (I experimented using Namaste brand)
  • 1/2 bunch asparagus, chopped
  • 3/4 c. superfine brown rice flour
  • 1 box arborio rice
  • 1/2 lb. bacon, chopped
  • 1 1/2 c. kosher salt
  • 1 lb. gluten free pasta, cooked & drained
  • 3/4 c. butter
  • 6 Tbs. coconut aminos
  • 1 lb. gluten free pasta, cooked al dente & drained
  • 1/2 c. butter or non-dairy butter alternate
  • 1 c. superfine rice flour
  • 1 Pound Ground beef (Omit meat products or substitute with ground meatless crumbles for vegetarian/vegan option. )
  • 5000g Chocolate Chips (Use dark chocolate. It is better.)
  • 1 cup dairy free cheese, shredded
  • 2 tablespoons Bird's eggless custard powder
  • 2-3 thick slices Sweet onions
  • 1/4 cup Olive oil
  • 3/4 cups Brown sugar
  • 1/2 cup Gluten free graham crackers, crushed (I use Josef brand cinnamon cookies)
  • 1/2 Ground pork (Can also use Italian sausage)
  • 1/4 cup unsweeteed almond milk (can also use regular milk or other dairy alternates)
  • 1 cup Nucoa, butter or earth's balance
  • 3/4 cups Brown sugar
  • 1 cup gluten free tamari (Tamari is a wheat-free gluten-free soy sauce. I use San-J brand. )
  • 1 cup gluten free teriyaki sauce (see recipe on my site)
  • 1/2 cup gluten free tamari (wheat free, gluten free soy sauce. I use San-J brand)
  • 2 tablespoons Olive oil
  • 4-6 Garlic cloves, sent through press
  • 6 Ounce plain coconut yogurt
  • 1/4 cup Tapioca starch
  • 1 cup Brown sugar, packed
  • 3/4 cups soy flour or millet flour (if you use millet flour, the bun texture will be a little more firm than if you use soy flour.)
  • 4-6 russet or sweet potatoes, peeled & sliced
  • 2-3 sweet potatoes or yams, peeled & sliced into rounds
  • 3 tablespoons Olive oil
  • 1 cup Dairy-free semi-sweet chocolate chips
  • seasoned salt to taste (I use Cavender's Greek seasoning; as of posting the salt-free version is gluten free, but always check the labels!)
  • 1-2 tablespoon Olive oil
  • 2 tablespoons rice flour
  • 2 cups non-dairy milk
  • 1 large onion, chopped
  • 50g margarine
  • 3 c. water
  • 1 c. hot water
  • 1 c. coconut
  • 1 1/2 tsp. salt
  • 1-2 Tbs mayo (I use Vegenaise for egg/dairy free mayo)
  • 3 Tbs. butter or non-dairy butter
  • 2 cloves garlic, sent through a press
  • 1 lb. ground turkey
  • 2 c. water
  • 1/3 c. tapioca starch
  • 1-2 c. diced cooked chicken
  • 2/3 c. sugar
  • 1 c. granulated sugar
  • 1/3 c. arrowroot starch
  • 1 c. pecans
  • 5 c. chicken or vegetable stock
  • 2 c. cooked, diced chicken
  • 2 medium onions, diced
  • 1/2 c. vegetable oil
  • 1 c. mayo (I use the Veganaise--dairy and egg free)
  • 4 Tbs. butter or nondairy butter alternate, divided & melted
  • 1 1/2 c. powdered sugar
  • 1/2 c. sugar
  • 1/4 c. non-dairy butter
  • 1/2 white or yellow onion, minced
  • 3/4 c. rice flour
  • 3/4 c. sugar
  • 3/4 c. potato starch
  • 3/4 c. potato starch
  • 1/4 c. toasted slivered almonds
  • 2 Tbs. coconut oil
  • 6 medjool dates, pits removed
  • 1 1/4 c. granulated sugar
  • 2 cans tomato sauce
  • 1/2 c. potato starch
  • 1 tsp. each of the following: garlic powder, onion powder, red peppepr flakes & oregano
  • 1/3 c. potato starch
  • 1/2 lb. bacon, sliced
  • 1 egg
  • 1/4 c. sugar
  • 1 c. granulated sugar
  • 1 onion
  • 2 c. corn flour
  • 4 Tbs. lemon juice + 2 Tbs. water
  • 1 stick butter or nondairy butter
  • 1 c. water
  • 1/2 lb. bacon, cooked crisp (I dice mine, then pan fry it)
  • 3/4 c. gluten free oats
  • 2 medium red potatoes, peeled & diced
  • 1 1/2 c. unsweetened coconut
  • 1 Tbs. chives (fresh or dried)
  • 4 Tbs. butter
  • 1/4 c. pumpkin puree
  • 1 c. mayo (You can use vegan mayo without it affecting the flavor)
  • 1 package cream cheese (dairy free cream cheese works fabulously!)
  • 1/2 c. feta cheese
  • 1/2 c. chopped green cabbage (take my advice and don't use purpole cabbage--it turns the patties purple! alternately you can use water chestnuts instead of cabbage)
  • 1 jar gluten free & sugar free pizza sauce (you can also use spaghetti sauce)
  • 1/4 c. coconut sugar
  • 1 c. white chocolate chips
  • 2/3 c. sorghum flour
  • 1/4 onion, diced
  • 1 c. sugar
  • 1 c. sugar (You can use coconut sugar, but know that your batter & bread will be much darker)
  • 3/4 c. superfine brown rice flour
  • 1/2 stick butter (non-dairy works just fine)
  • 1 c. vermouth
  • 4 Tbs. non-dairy butter, melted
  • 1 Tbs. yeast
  • 3 green onions, chopped
  • 1 medium onion, chopped
  • 1 1/2 c. dairy free chocolate chips
  • 1 package cream cheese (nondairy works well)
  • 3 Tbs. sugar
  • 6 oz. shiitake mushrooms, cleaned & chopped
  • 3/4 c. sorghum flour
  • 1-2 zucchini, chopped
  • 1 sweet potato, chopped
  • 1/2 c. coconut sugar
  • 1 lb. gluten free Italian Sausage
  • 3 c. sugar
  • 4 Tbs. cooking sherry
  • 1/3 c. olive oil
  • 1/4 c. sugar
  • 1 tsp. salt
  • 1/2 cup dairy free sour cream
  • 2 tablespoons Sugar
  • 1 can Coconut milk
  • 3-4 Garlic cloves, sent through press
  • 2 teaspoons Baking powder
  • 1/2 cup Peanut butter (creamy or crunchy depending on texture you want. Other nut butters or soy butter also work well.)
  • 1/2 Ground beef (Can also use ground bison, deer burger or moose burger for those Alaskans out there!)
  • 2 tablespoons coconut oil, melted (I use spectrum naturals brand as it doesn't have the strong coconut flavor other coconut oils have.)
  • 2 cups Brown sugar, packed
  • 3/4 cups gluten free ketchup
  • 3/4 cups Brown sugar
  • 1/3 cup honey or agave nectar
  • 2/3 cups Brown sugar
  • 1 large onion, diced
  • juice of one lime
  • 1 tablespoon vegan mayonnaise
  • 1/8 cup sugar
  • 1 can corn
  • 2 teaspoons Baking powder
  • 3/4 cups potato starch
  • sea salt to taste
  • 1/4 cup Olive oil
  • 1/2 cup Rice flour
  • 2 tablespoons organic sugar, maple syrup or agave syrup
  • 1 tablespoon Olive oil
  • 1-2 tablespoon basalmic vinegar
  • 1/2 onion, diced
  • 1 tablespoon Bird's eggless custard powder
  • 8 oz. halibut fillet, skin removed
  • 50g caster sugar
  • 1 1/2 c. lentils
  • 1 1/2 c. granulated sugar
  • 1/3 c. vegetable or coconut oil
  • 1/2 red onion, sliced thinly
  • drizzle olive oil
  • 1/4 c. superfine brown rice flour
  • 3/4 tsp. oregano
  • 1 onion, diced
  • 1/4 c. olive oil
  • 1/3 c. superfine brown rice flour
  • 1 bell pepper, diced (I used half of one orange pepper and halk of a red pepper)
  • 1 Tbs. rice flour
  • 1 c. nondairy milk
  • 1/3 c. tapioca starch
  • 1 c. whole almonds
  • 1 lb. broccoli, chopped (frozen or fresh)
  • 1 bunch green onion, sliced
  • 1 1/2 tsp. oregano
  • 2 Tbs. flax meal + 6 Tbs. water
  • 8 oz. cream cheese (you can use Tofutti dairy-free brand)
  • 1/2 onion, diced
  • 1 1/2 c. sweet rice flour
  • 1 egg or egg replacer (I use 1 Tbs. flax meal mixed with 3 Tbs. warm water. Mix & set aside until called for)
  • 2 1/2 c. powdered sugar
  • 1-2 cloves garlic, sent through press
  • 3/4 c. potato starch
  • 1/2 c. vegetable oil (can alternately use 1/4 c. oil, 1/4 c. applesauce)
  • 3/4 c. cornstarch
  • 3/4 c. cornstarch
  • 1/2 c. red seedless grapes, quartered
  • 2 Tbs. honey
  • 1/2 c. unsweetened shredded coconut
  • 3 Tbs. tapioca starch
  • 1 can water (use the tomato sauce can)
  • 1/2 c. arrowroot starch
  • 2 tsp. Hungarian paprika
  • 1/8 c. tapioca starch
  • 5 cloves garlic, sliced thinly
  • 1 small can water chestnuts, drained
  • 1/2 c. rice flour (I use superfine brown rice)
  • 1/2 c. packed brown sugar
  • 6 cloves garlic
  • 1 tsp. salt
  • 1 tsp. Fruit Fresh (a fruit preserver)
  • 1 tsp. crushed red pepper
  • 4-5 sprigs fresh mint leaves
  • 1 avocado
  • 1 c. brown sugar
  • 2 Tbs. olive oil
  • 1 Tbs. coconut oil
  • 1 Tbs. parsley (fresh or dried)
  • 1/4 c. rice flour* (*see note for rice-free version)
  • 1 tsp. cinnamon
  • 1 c. Parmesan or non-dairy parmesan
  • 1/2 c. shredded cheddar cheese (dairy free cream cheese works fabulously, too!)
  • 3-4 green onions, chopped
  • 4-5 green onions, chopped
  • toppings of your choice (here I used mini turkey pepperoni)
  • 1 tsp. cinnamon
  • 1tsp. coconut oil
  • 1/3 c. tapioca starch
  • 2 cloves garlic, sent through press
  • 1 c. corn syrup (I really try not to use corn syrup as it's just so bad for you, but I make an occasional exception)
  • 1 1/2 tsp. baking powder
  • 3/4 c. arrowroot starch
  • 1 c. chopped celery
  • zest & juice from 1 lime
  • 1/4 c. sugar (can also use coconut sugar)
  • 1/4 c. sugar
  • 1/2 stalk celery, chopped thinly
  • 1 yellow or orange bell pepper, chopped
  • 1/4 c. nondairy butter
  • 1 large jar pickled asparagus
  • 1 1/4 tsp. baking powder
  • 1/2 c. white wine
  • 1/2 c. tapioca starch
  • 1-2 yellow squash, chopped
  • 1 onion, sliced or chopped
  • 3/4 tsp. mustard seed
  • 1 large onion, sliced
  • 6 oz. evaporated milk
  • 2 Tbs. coconut sugar
  • 6 cloves garlic, sent through a press
  • 5 Tbs. cocoa powder
  • 1 tsp. onion powder
  • 1 1/2 cup cream of mushroom soup (see nondairy recipe )
  • 1 pinch Salt
  • 1 cup Rice flour
  • 3/4 teaspoons Oregano
  • 1 teaspoon Cinnamon
  • 2 teaspoons Vanilla
  • 1 tablespoon Fennel seed
  • 1/4 teaspoon coarse sea salt
  • 1/2 cup karo light corn syrup
  • 1/4 cup Red wine vinegar
  • 1/4 cup white wine
  • 2 tablespoons Brown sugar
  • 1/4 cup mirin (rice wine vinegar--you can also use apple cider vinegar)
  • 1 celery rib, diced
  • 4-6 drops hot sauce (use more if you like it hot! I use Sriracha or Tatatio brands.)
  • 1/2 tablespoon honey or agave nectar
  • 3 cups plain, unsweetened milk alternate
  • 1 can chopped olives
  • 1 1/2 teaspoon xanathan gum
  • 3/4 cups Tapioca starch
  • canola oil for fryer
  • sea salt to taste
  • 3 cups milk alternate (I use Thai Kitchen coconut milk as it is thick and creamy, but doesn't have a coconut flavor to it)
  • pinch of salt
  • 3-4 green onion, diced
  • 1 cup non-dairy cheese, shredded
  • 1/4 cup sugar
  • 2 Medium eggs
  • 1 c. brown rice, uncooked
  • 1/2 tsp. gluten free vanilla extract
  • 1/4 c. honey (or use agave syrup for vegan option)
  • 1 sliced jalapeno, seeds & membrane discarded
  • 1/2 celery stalk, chopped finely
  • 1 1/2 c. chicken or vegetable stock
  • 3/4 tsp. basil
  • 3-4 cloves garlic, sent through press
  • fresh juice from 1 lemon
  • 1 Tbs. flax meal + 3 Tbs. water
  • 1/2 small red onion, diced
  • 1 Tbs. flax meal + 3 Tbs. water
  • 4 Tbs. nondairy butter alternate
  • 1/2 tsp. salt
  • 1/2 c. sunflower seeds
  • 1-2 shredded carrots
  • 3 cloves garlic, sent through press
  • 1 1/2 tsp. cumin
  • 3 bananas mashed with 1 tsp. baking soda
  • 1 small can green chilies
  • 3 Tbs. rice flour
  • 3/4 c. tapioca starch
  • 1/2 c. sorghum flour
  • 3 c. shredded sweetened coconut
  • 1 Tbs. rice flour
  • 1/2 c. cornstarch
  • 1 c. canned pumpkin puree
  • 1/4 c. corn flour
  • 1/4 c. corn flour
  • 1 red apple, peeled & diced
  • 1 Tbs. water
  • 1 tsp. honey
  • 1/2 c. fresh squeezed lemon juice
  • 2 Tbs. minced dried onion
  • 1/2 c. tapioca starch
  • 5 tsp. ground cumin
  • 3/4 palm or vegetable shortening
  • 1 cup diced bell pepper (I used half of one yellow pepper and half of a red pepper)
  • 1 inch piece of ginger root, peeled and coarsly chopped
  • 1/3 c. tapioca starch
  • 1/4 c. sorghum flour
  • 3 carrots
  • 1/2 tsp. cumin
  • 3 c. granulated sugar
  • 3 cloves garlic, sent through press
  • 4 hard boiled eggs, yolks separated from whites
  • 1/2 c. butter or non-dairy butter, melted
  • 1 medium yellow onion, diced
  • 2 Tbs. honey (or agave if you're vegan)
  • 1/2 tsp. garlic powder
  • 3 c. milk or nondairy milk (make sure you use unsweetened milk if you use a nondairy alternate)
  • 1 tsp. nutmeg
  • 1/2 white or yellow onion
  • 1/2 lb. bacon
  • a handful of kalamata olives, sliced in half
  • 1 one-inch piece of ginger root, peeled and grated
  • mozarella cheese, shredded (can use non-dairy cheese)
  • 1 c. water
  • 1/4 tsp. gluten free banana extract
  • 2 tsp. baking powder
  • 2 c. water
  • 1 c. nut or seed butter (my favorites are peanut or almond butter)
  • 1/2 tsp. baking soda
  • 3/4 c. tapioca starch
  • 1 large onion, chopped
  • 1/8 tsp. of each of the following: pepper, basil, oregano
  • 1 tsp. gluten free vanilla
  • 2 Tbs. nondairy butter, melted
  • 1 Tbs. mayonnaise (use Paleo mayo--check out the recipe from Nom Nom Paleo)
  • 4 red potatoes, cleaned and diced
  • 1/2 c. nut butter or seed butter of choice
  • 1/2 tsp. baking soda
  • 1/4 c. gluten free Thai fish sauce
  • 1/3 c. arrowroot starch
  • 1 red onion, chopped
  • 1/2 lb. brussel sprouts, quartered
  • 1 tsp. coriander seed
  • 3-4 cloves garlic, sent through press
  • 1 package white chocolate chips
  • 1 tsp. arrowroot starch
  • 1/2 c. white wine
  • 1 egg, beaten (alternately, you can use 1 Tbs. flax meal mixed into 3 Tbs. warm water)
  • 2 egg yolks (or 1 Tbs. flax meal mixed into 3 Tbs. warm water)
  • 2 cups cooked quinoa
  • 1 cup Dairy-free semi-sweet chocolate chips
  • 1 cup Tapioca starch
  • 3/4 teaspoons Basil
  • 1/2 cup Applesauce
  • 1/2lb Powdered Sugar
  • 1 tablespoon White vinegar
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1 tablespoon gluten free worscestershire sauce
  • 1 tablespoon ground or shredded ginger (pickled ginger also works)
  • 1/3 cup orange juice
  • 1 teaspoon ground ginger
  • 3 tablespoons Rice flour
  • 1 tablespoon lime juice
  • 2 medium sweet potatoes or yams, peeled & diced
  • 1 small can green chilies
  • 1/2 teaspoon Salt
  • 3/4 cups white rice flour
  • pepper to taste
  • 1/2 bunch green onion, diced
  • 2 tablespoons Bird's eggless custard powder
  • handfulgrape tomatoes, halved
  • 1/2lb cooked bacon, crumbled (bacon makes EVERYTHING better!)
  • pinch of salt
  • 1 cup corn
  • 4 tablespoons milk
  • 2 cans diced tomatoes
  • 1/8 tsp. salt
  • 1/2 tsp. salt
  • 2-3 Tbs sugar
  • 1/4 small onion, chopped finely
  • 1 1/2 c. 2% milk or non dairy milk
  • 1/2 tsp. ground pepper
  • 4 c. canned tomatoes
  • 1 package grape tomatoes, quartered
  • 1/4 c. vegetable oil or melted coconut oil
  • 2-3 cloves garlic, sliced thinly
  • 1 1/4 tsp. gluten free vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. almond meal
  • 1 c. dried cranberries
  • 1/2 onion, chopped
  • 2 c. fresh green beans, cleaned & cut
  • 1 1/2 lb. extra lean ground turkey
  • 2 Tbs. almond milk
  • 1 small onion, diced
  • 3 c. milk or nondairy milk
  • 3/4 c. potato starch (not potato flour!!)
  • 1 c. superfine brown rice flour
  • 6 oz. non-dairy chocolate chips
  • 2 tsp. salt
  • 1/4 c. quinoa flour
  • 1 c. brown rice flour
  • 1/4 c. tapioca starch
  • 1/4 c. tapioca starch
  • 1 green onion, chopped
  • 2 tsp. cinnamon
  • zest from 2 lemons (zest them first, then squeeze them)
  • 1 tsp. onion powder
  • 2 c. gluten free oats, ground in food processor
  • 4 tsp. salt (or to taste)
  • 2/3 c. brown sugar
  • 3 green onions, sliced
  • 4 green onions
  • 3/4 tsp. baking powder
  • 1/4 c. tapioca starch
  • 1 large handful kale
  • 1 tsp. chili powder
  • 2 c. light brown sugar
  • 1/2 c. light brown sugar or maple syrup
  • 3 green onions, chopped
  • 1/4 tsp. turmeric
  • 1 tsp. dried chili (or more/less depending on how spicy you want them)
  • 1/2 tsp. ground pepper
  • 2 Tbs. cooking sherry
  • 1/2 tsp. ginger
  • 1 Tbs. lemon juice
  • 1/2 c. chopped or sliced sundried tomatoes
  • 1 Tbs. coconut aminos (or 1-2 Tbs. gluten free soy sauce)
  • 1/8 tsp. gluten free rum extract
  • 1/4 c. melted coconut oil + 1/4 c. applesauce
  • 1 tsp. organic chicken boullion
  • 2 c. non-dairy chocolate chips (you can use regular chocolate chips or for a twist, use 1 c. chocolate chips and 1 c. butterscotch chips)
  • 1 tsp. salt
  • 1 Tbs. xanathan gum
  • 2 c. chicken stock (one can of prepared broth if you aren't using fresh broth)
  • 1 crumbled bay leaf
  • 2 eggs (alternately use 2 Tbs. flax meal mixed into 6 Tbs. warm water)
  • 1 egg or 1 Tbs. flax meal mixed into 3 Tbs. warm water
  • salt & pepper to taste
  • 1 can organic chicken broth
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 6 c. chicken or vegetable stock
  • 1 1/2 tsp. baking powder
  • 1-2 red, yellow and/or orange bell peppers, chopped
  • sea salt & pepper to taste
  • 1 tsp. black pepper
  • 2/3 c. dry white wine
  • 1 7 oz. jar marshmallow creme
  • 2 Tbs. coconut oil
  • 1/2 c. chicken broth
  • 1 1/4 c. gluten free graham cracker crumbs
  • 3/4 c. gluten free beer (I used Omission Pale Ale)
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Vanilla
  • 1 cup Dairy free chocolate chips (I use Chocolate Dream brand)
  • 1 can Black olives, chopped
  • 3 tablespoons water
  • 1/2 teaspoon Salt
  • 1 tablespoon powdered mustard
  • 3-4 Garlic cloves, sent through press
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 tablespoon minced garlic
  • 1/2 red onion, finely chopped
  • 1/2 teaspoon Salt
  • 3 tablespoons Olive oil
  • 1 cup yellow cornmeal
  • 1/2 teaspoon Cinnamon
  • 2 tablespoons Brown sugar
  • 3/4 teaspoons hungarian paprika
  • 1/2lb bacon, diced & cooked crisp (can also use Bacos or a bacon alternate for a vegetarian/vegan version)
  • 1 teaspoon gluten free vanilla extract
  • 2 cups frozen broccoli
  • 1/4 cup toasted almonds
  • 1 can canned coconut milk (use full fat)
  • 14 oz coconut milk (or one can)
  • 1 teaspoon vanilla extract
  • 4-5 carrots chopped
  • 1 tsp. gluten free vanilla extract
  • 1/4 c. rice vinegar
  • salt & pepper to taste
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 12 oz. tomato paste
  • 1 cucumber, peeled and diced
  • 1 c. nondairy milk (I used vanilla Blue Diamond almond milk)
  • mozarella cheese
  • 1/4 tsp. gluten free almond extract
  • 3/4 c. nondairy butter alternate
  • 1/2 c. nondairy butter alternate
  • 1 Tbs. flax meal + 3 Tbs. warm water
  • 3 1/2 c. chopped rhubarb
  • 2 Tbs. flax meal + 6 Tbs. water
  • 1 2/3 c. sugar
  • 1 1/2 tsp. gluten free vanilla extract
  • 3 Tbs. Minute tapioca (dry from the box)
  • 4 Tbs. brown rice flour
  • 1/2 c. sugar
  • 1 1/2 tsp. cinnamon
  • 3 Tbs. vegetable oil
  • 2 Tbs. sesame seeds
  • 8 oz. cream cheese (I use the herb & garlic dairy-free kind--Tofutti brand)
  • 1 small napa cabbage, chopped
  • 1/4 c. chili powder
  • 1 1/2 tsp. baking powder
  • 3 gloves garlic, minced
  • 3 c. shredded cheddar cheese or nondairy cheddar alternate
  • 1/4 c. millet flour
  • 1 c. arrowroot starch
  • 1/4 tsp. pepper
  • 1 tsp. xanathan gum
  • 2/3 c. sorghum flour
  • 2 tsp. xanathan gum
  • 2 tsp. xanathan gum
  • 2 Tbs. plain almond butter
  • 1 c. water
  • 1 tsp. garlic powder (or use a few fresh cloves, sent through press)
  • 1/2 c. pecans, toasted
  • 1 1/2 tsp. ground black pepper
  • 2/3 c. granulated sugar
  • 2-3 c. shredded cheese (I used a combination of medium cheddar and mozzarella)
  • 1 Tbs. gluten free soy sauce (tamari) or coconut aminos (use cocnut aminos for Paleo version)
  • 1/4 tsp. salt
  • 3/4 c. unsweetened cocoa powder
  • 1 large handful spinach
  • 1 tsp. garlic powder
  • 1 tsp. ground cinnamon
  • juice from 2 limes
  • 3 Tbs. apple cider vinegar
  • 1 tsp. cinnamon
  • 1 small serrano chili, seeded and cut into quarters lengthwise
  • flaked sea salt to taste
  • salt to taste (if you use salted butter, you may not need salt)
  • salt & pepper to taste
  • 1/2 tsp. cloves
  • 1/2 c. gluten free bread crumbs (In a food processor, process 2-3 pieces of gluten free bread until they are breadcrumb consistency)
  • 1 tsp. dried oregano
  • (optional) 1 egg as a binder (I find that the patties actually stick together better without the egg)
  • 2 Tbs. powdered sugar
  • 1/3 c. sugar
  • 1/2 c. coconut sugar
  • 1/4 c. shortening (any kind)
  • 4 1/2 tsp. rapid rise yeast
  • 1 tsp. Italian seasoning
  • salt to taste
  • 1/2 c. non-dairy milk
  • 1/2 c. superfine brown rice flour
  • 1 can organic corn kernels
  • 2 c. powdered sugar
  • 6 Tbs. cold butter, chopped (can use nondairy butter)
  • 4-6 oz. Fontina cheese (you can use a nondairy alternate)
  • 1/2 tsp. baking soda
  • 3-4 cloves garlic, sent through press
  • 1/4 tsp. crushed red pepper flakes
  • 1 14-oz. can petite diced tomatoes (or same amount of fresh tomatoes
  • 1/2 tsp. vanilla extract
  • 1 Tbs. grated fresh ginger root
  • 3 Tbs. tomato paste
  • 1/2 c. shredded coconut
  • 1 large sweet onion
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Salt
  • 1 cup Almond milk (Soy or rice milk works well too)
  • 1 1/2 cup Soy mozarella & cheddar cheese (Or a mixture of regular cheese if you can tolerate dairy)
  • Sliced apples
  • 1/2 teaspoon gluten free vanilla
  • 1 teaspoon sweet Hungarian paprika
  • 3-4 Garlic cloves, sent through press
  • 1 teaspoon Tapioca starch (or more, based on sauce consistency you want)
  • 2 cans petite diced tomatoes
  • salt & pepper to taste
  • 1/2 teaspoon Onion powder
  • 1 onion, diced
  • 1/2 cup corn flour
  • 1 1/2 teaspoon gluten free vanilla
  • 1 tablespoon xanathan gum
  • 1 cup non-dairy cheese, shredded (I use a combination of white and orange cheese; non-dairy orange cheese turns a freakishly weird color when made into sauces, so I use a combination so as to not freak my kids or husband out!)
  • salt & pepper to taste
  • salt & pepper to taste
  • 3/4 teaspoons curry powder
  • juice of 1/2 lime
  • 200g chocolate
  • 1 large onion, chopped
  • 1/2 c. pecans
  • 1/3 c. parmesan cheese or nondairy parmesan-style cheese (such as Daiya)
  • 1/2 tsp. onion powder
  • 1/2 c. water
  • 2 carrots, grated
  • 2 tsp. baking powder
  • 1/2 tsp. baking powder
  • 3/4 c. granulated sugar
  • 1/4 c. + 2 Tbs. honey (can also use agave for vegan)
  • seasonings to taste
  • 2 Tbs. gluten free fish sauce
  • 2 bay leaves
  • 1 c. brown rice flour
  • salt & pepper to taste
  • 1/4 c. cooking sherry (don't leave this out as it gives it the flavor)
  • 1/4 c. almond meal
  • 1/2 tsp. xanathan gum
  • 1 c. sour cream (can use non-dairy type)
  • 1/2 tsp. salt
  • 1/3 c. tapioca starch
  • 2 1/4 c. gluten free flour blend (see below)
  • 1 Tbs. baking powder
  • 1-2 Tbs. creamed honey
  • 1/4 tsp. vanilla
  • 6 oz. beef or vegetable stock
  • 2 tsp. baking powder
  • 1 egg or equivalent amount of egg replacer
  • gluten free ranch salad dressing
  • 1 can gluten free chicken broth
  • 2 Tbs. cocoa powder
  • 1/2 tsp. baking powder
  • 1 large handful mushrooms
  • 1 tsp. onion powder
  • one 3-ounce pouch of liquid pectin (I use Ball or Certo brands)
  • 1/2 c. gluten free tamari or coconut aminos
  • 3 Tbs. coconut sugar
  • 1 c. granulated sugar
  • 4 cloves garlic, thinly sliced
  • 10 drops liquid stevia (you can add more or alternately use honey if you like really sweet coffee)
  • salt & pepper to taste
  • 1 tsp. dried basil
  • 1 Tbs. brown sugar
  • 2 eggs (for eggless version use 2 Tbs. flax meal mixed into 6 Tbs. warm water)
  • 1/2 c. vinegar
  • 1 c. orange juice
  • 1 1/4 c. warm water (110-130 degrees)
  • salt & pepper to taste
  • drippings from turkey roasting pan
  • 1/2 tsp. cinnamon
  • 1 c. arrowroot starch
  • 1/2 can full fat coconut milk
  • 1 tsp. grated orange zest
  • 1 fillet salmon, cooked & flaked (you can use canned salmon if you don't have a fillet)
  • 3/4 tsp. salt
  • 1/4 c. olive oil
  • 1/2 tsp. ground ginger
  • 1 c. heavy cream or non-dairy milk of choice (full fat coconut works best)
  • 2 tsp. rootbeer concentrate
  • 4 cloves garlic, sent through a press
  • 1 c. whole milk (alternatley can use 3 c. total unsweetened, full-fat coconut milk)
  • 1/4 c. almonds, chopped finely
  • oil for frying
  • Oil for fryer
  • 1/2 teaspoon Onion powder
  • 2 Eggs (I use duck eggs as my children have chicken egg allergy. Egg replacer does not work well in this recipe.)
  • 1/2 Canadian bacon or pepperoni
  • 5 Garlic cloves, sent through press
  • 3 tablespoons gluten free spicy szechuan sauce (San-J brand)
  • 12 Ounce gluten free tomato paste
  • 1/2 teaspoon gluten free Cajun seasoning
  • 4 Garlic cloves, sent through press
  • 1 onion, diced
  • 1/3 cup quinoa flour
  • 1 package rapid rise yeast
  • pinch of nutmeg
  • 1/4 teaspoon ground nutmeg
  • 1/4 c. chopped cilantro
  • 2-3 stalks celery, chopped
  • 1/2 c. sunflower seeds
  • 1/2 avocado
  • Fresh ground pepper to taste
  • 1 tsp. Dijon mustard
  • 1 tsp. oregano
  • 2 bunches green onion, chopped
  • 1/4 tsp. salt
  • gluten free BBQ sauce
  • 3/4 c. brown sugar
  • 3 Tbs. coconut oil
  • 2 tsp. tamari
  • 1 Tbs. unsweetened cocoa (trust me on this!)
  • 2/3 c. sorghum flour
  • Gluten free bread or buns
  • salt & pepper to taste
  • 1 egg or egg replacer (I use 1 Tbs. golden flax meal + 3 Tbs. warm water)
  • 1 tsp. baking soda
  • 1 can worth of cream of mushroom soup (here is where you can find my favorite cream of mushroom soup recipe: Make a few batches and freeze or can them until you need them!)
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. salt
  • 2 Tbs. sugar-free Dijon mustard
  • 1 Tbs. non-dairy butter or coconut oil
  • 3-4 red potatoes, washed & diced
  • 1/2 tsp. baking soda
  • 1 tsp. baking soda
  • 2 cans' worth of water
  • 2 Tbs. nondairy milk (I use almond milk)
  • 1/4 tsp. xanathan gum
  • 1 can petite diced tomatoes, drained (can also use fresh diced)
  • 1 can coconut milk
  • 1/8 tsp. rum extract (or)
  • 2 tsp. arrowroot starch mixed in 2 tsp. water
  • 1/4 c. bacon grease drippings (uh, YUM!)
  • 3 tbs. cornstarch OR arrowroot starch
  • 1 Tbs. fresh ginger, chopped fine
  • 1 shot espresso or 2 oz. strong coffee
  • 2 Tbs. olive oil
  • 1 Tbs. white sugar
  • 2/3 c. nondairy milk + 1 Tbs vinegar (or you can use 2/3 c. buttermilk. If you decide to use almond milk, don't mix the vinegar into it, just add it at the same time as the wet igredients)
  • 2 Tbs. arrowroot starch mixed into 1/4 c. water
  • 1 Tbs. grated orange rind
  • 2 Tbs. flax meal + 6 Tbs. warm water (Alternately use two eggs. If you use eggs, also add 1 Tbs. flax meal)
  • 1/4 tsp. salt
  • 1/4 c. sorghum flour
  • 1 Tbs. parsley
  • 3/4 c. buttermilk (can alternately use 3/4 c. nondairy milk + 1 Tbs. vinegar)
  • oil for frying
  • 1/2 tsp. xanathan gum
  • sea salt & pepper to taste
  • 1 tsp. allspice
  • 1/4 t. chopped fresh flat leaf parsley
  • 1 lb. beef or venison (I sliced up a venison roast)
  • 2 c. heavy cream
  • 1/2 c. butter or non-dairy butter alternate
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Salt
  • 1/2 White onion, chopped
  • salt & pepper to taste
  • salt & pepper to taste
  • 16 Ounce vegetable stock
  • 1/2 teaspoon ground cumin
  • 1 tablespoon minced garlic
  • 1/3 cup sorghum flour
  • 1 1/4 cup warm water (warm water should be between 110 - 130 degrees. Any cooler and you won't activate the yeast; any hotter and you'll kill the yeast and end up with delicious smelling hockey pucks!)
  • 2 cups diced chicken (Can be left out for vegetarian/vegan option. )
  • sprinkle ofItalian seasoning
  • salt & pepper to taste
  • avocado for garnish
  • 4-5 cloves garlic, sent through press
  • 1 c. dried fruits (I usually use dried cranberries & pineapple or raisins.)
  • mixed greens
  • 1/3 c. red wine vinegar
  • 1 1/2 tsp. basil
  • 1/4 c. parsley, divided
  • 16 oz. ricotta cheese
  • 1/3 c. milk
  • salt & pepper to taste
  • 1 lb. gluten free lasagna noodles, cooked & cooled
  • 1 lb. mozzarella cheese, shredded
  • 6 oz parmesan cheese, shredded
  • 1 bunch flat leaf parsley, chopped
  • 1 tsp. gluten free vanilla
  • 3 Tbs. flax meal + 9 Tbs. water
  • 1/2 tsp. salt (use less if your nuts & sunflower seeds are salted)
  • 2 tsp. sugar
  • 1 1/2 tsp. salt
  • 1/3 c. tapioca starch
  • 3 cups diced cooked turkey (this is a great way to use leftover Thanksgiving turkey or leftover chicken you might have)
  • 1 tsp. cream of tartar
  • 1 1/2 tsp. ginger
  • 1 bag Tinkyada noodles, cooked (can use another brand of noodles, but I prefer Tinkyada)
  • 1 tsp. lemon juice
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 Tbs. ground cinnamon
  • lettuce to wrap chicken in (Butter lettuce or romaine are my go-tos)
  • 4 carrots, peeled & sliced
  • 2 Tbs. sugar or palm sugar
  • 3/4 tsp xanathan gum
  • 1 tsp. salt
  • 2 Tbs. nondairy butter
  • 1/4 tsp. salt
  • 6 bell peppers, cored & seeded
  • 10 gluten free corn tortillas
  • 1 tsp. vanilla extract
  • 2 tsp. sugar free dijon mustard
  • 1 c. water
  • 1 c. water
  • 8 oz. almond milk (use whatever kind of milk you want, but I used almond milk)
  • 1 tsp. cinnamon
  • 2 tsp. vanilla extract
  • 1/4 tsp. dill
  • 1 egg or 1 Tbs. flax meal mixed into 3 Tbs. warm water
  • 3 Tbs. olive oil
  • 1/2 tsp. nutmeg
  • 1/2 tsp. baking soda
  • salt & pepper to taste
  • 1/2 c. raisins, craisins, dates or other dried fruit
  • 1/2 c. nondairy butter
  • 10 cloves
  • 2 c. veggies of your choice (I used onion, yellow squash, zucchini and broccoli)
  • salt & pepper to taste
  • 3 Tbs. milk or non-dairy milk
  • 1 tablespoon Sugar
  • 4 pieces Garlic, sent through press
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 teaspoon dried oregano
  • 1 can petite diced tomatoes
  • 2/3 cups Tapioca starch
  • 2 tablespoons flax meal + 6 Tbs hot water
  • 3-4 drops sriracha hot sauce
  • gluten free cajun seasoned salt, to taste
  • 1/2 tsp. each: basil, oregano, thyme, crushed bay leaf
  • sea salt to taste
  • 1/2 - 1 tsp. ground cinnamon
  • 1 1/2 c. rice flour
  • 1/4 tsp. vanilla extract
  • 1/2 tsp. sriracha
  • 1/4 tsp. cinnamon (again, TRUST me!)
  • 1/2 tsp. salt
  • 3 slices gluten free bread
  • 1 tsp. baking soda
  • 1/2 teaspon of each: salt, cinnamon, nutmeg
  • 4-6 Tbs. water
  • 3/4 tsp each: cinnamon & ground ginger
  • 1 c. packed brown sugar
  • 1 cup butter or non-dairy butter at room temperature
  • 16 oz. bag frozen peas
  • pinch of salt
  • 1/2 tsp. salt
  • 3 slices fresh ginger
  • 2 Tbs. nondairy milk (again, I use almond milk)
  • 6 Tbs. nondairy butter
  • 1/3 c. mayonnaise (can use vegan if you have egg & dairy allergies)
  • glass canning jars + lids
  • 4 c. chopped rhubarb (can also substitute strawberries for half of the amount of fruit)
  • 1 can gluten free coconut milk (full fat is best)
  • 1/2 tsp. cinnamon
  • 1 tsp. ground pepper
  • 1 c. cramberries, chopped if they're big
  • 1 tsp. salt
  • 3/4 c. gluten free rice cereal (I use rice Chex)
  • 2 tsp. xanathan gum
  • 3/4 c. maple sugar
  • 5 cardamom pods, cracked
  • chopped parsley if desired
  • 2 Tbs. Bird's custard powder
  • 1/3 cup Red wine vinegar
  • Pizza sauce for dipping
  • salt & pepper to taste
  • 1 cup plain, unsweetened milk alternate
  • 1/3 cup corn flour
  • 3 tablespoons Olive oil
  • 4 eggs
  • 3/4 c. sorghum flour
  • 1/4 tsp. almond extract
  • 1/2 c. - 1 c. fresh basil leaves, chopped
  • 4 c. diced tomatoes (or two cans of diced tomatoes)
  • 1 1/2 tsp. xanathan gum
  • 1/2 c. molasses (NOT blackstrap)
  • 1/4 tsp. each: nutmeg, allspice, cloves, salt
  • 3/4 c. granulated sugar
  • 1 3/4 c. granulated sugar
  • any other veggies you want
  • 2 sticks butter or nondairy butter
  • 1 tsp. gluten free vanilla extract
  • 3 stalks bok choy, chopped
  • 2 c. powdered sugar
  • 4 oz. nondairy semisweet chocolate bar, chopped
  • 2/3 c. sour cream (you can use nondairy version for dairy allergies)
  • 1 tsp. gluten free vanilla extract
  • 1 tsp. apple cider vinegar
  • 1 c. rice or almond flour
  • salt to taste
  • 1/2 c. walnuts (if you don't want to use nuts, increas your amount of rice cereal)
  • 2 tsp baking powder
  • 2 Tbs. flax meal + 6 Tbs. warm water
  • 3 bay leaves, crumbled
  • 2 1/2 c. powdered sugar
  • 1 handful fresh basil, chopped
  • 16 oz. bag frozen corn
  • 2 teaspoons chili powder
  • 2 small small zucchini, grated
  • 3/4 teaspoons Salt
  • 2 Tbs. apple cider vinegar
  • 3/4 c. tapioca starch
  • 1/4-1/2 tsp. cinnamon
  • 8 oz. tomato sauce
  • 1/4 tsp. gluten free almond extract
  • powdered sugar for rolling out dough
  • 1 tsp. gluten free vanilla extract
  • 3/4 c. vegetable oil
  • 4 eggs (I haven't tried using flax meal & water but I'll try it and report back)
  • salt & pepper to taste
  • 1 c. milk or nondairy milk
  • 1 c. nondairy chocolate chips
  • 1/2 tsp. peppermint extract
  • 1/3 c. almond or coconut milk
  • 2 Tbs. lime juice
  • salt & pepper to taste
  • 1/2 c. chopped pecans
  • 4 Tbs. non-dairy butter, melted
  • 1/2 tsp. salt
  • 1/4 tsp. maple extract
  • 1 1/2 inch long cinnamon stick, cracked into small pieces
  • 4 oz. semi-sweet chocolate
  • 8 cups vegetable stock
  • 1 teaspoon ground cumin
  • 1/2 cup vegetable oil
  • salt & pepper to taste
  • 3/4 c. cocoa powder
  • 3 c. vegetable stock
  • 1 tsp. gluten free vanilla extract
  • 3 Tbs. nondairy-milk
  • 2 tsp. vanilla extract
  • 2 1/2 c. powdered sugar
  • 6 oz. nondairy chocolate chips
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. sugar
  • 1/2 c. brown sugar (can also use coconut sugar)
  • 1 tsp. vanilla extract
  • 1 3/4 nondairy milk
  • 7 whole garlic cloves, peeled and smashed
  • 2 oz. butter or non-dairy butter alternate
  • 1/4 cup parsley
  • salt & pepper to taste
  • 1/2 teaspoon baking soda
  • 2 tsp. baking soda
  • 3 cans white beans (or 3 c. dry beans cooked in 6 c. of water)
  • 3 Tbs butter, non-dairy butter or vegetable shortening
  • 1 tsp. cinnamon
  • 1 1/4 c. milk or non-dairy milk (i used almond milk)
  • 2 Tbs. maple syrup
  • 2 eggs
  • 1/2 tsp. pepper
  • 1/3 c. melted coconut oil
  • 3 Tbs. nondairy butter
  • 2 c. powdered sugar
  • 4 lbs. beef brisket or venison roast
  • 1/2 c. gluten free quick oats
  • salt & pepper to taste
  • 1 cup shredded cheddar or vegan cheddar cheese
  • 3/4 teaspoons apple cider vinegar
  • 1 1/2 c. nondairy milk alternate
  • 1 tsp. gluten free vanilla extract
  • 1 tsp. baking soda
  • 3 sticks butter or non-dairy butter
  • 1 tsp. maple extract
  • 2 c. powdered sugar
  • zest from half of one lime
  • 2 tsp. cinnamon
  • 1/2 c. brown sugar
  • 1/2 c. maple syrup
  • 1 tsp. gluten free vanilla extract
  • 2 tablespoons flax meal + 6 Tbs hot water (Mix flax meal with water and set aside until it thickens to an egg yolk-like consistecy. )
  • 1/2 tsp. salt
  • 1/4 c. milk or non-dairy milk (I use almond milk)
  • 1 tsp. baking powder
  • 4 c. powdered sugar, sifted
  • pinch of salt
  • 4 Tbs. nondairy butter
  • 2 apples, peeled & sliced thinly
  • 2 Tbs. cinnamon
  • 2 Tbs. nondairy milk
  • 2 tsp. gluten free vanilla extract
  • 2-3 c. powdered sugar (this is just a guess as I have never measured out how much I actually use)
  • 1 egg or 3 Tbs. flax meal + 6 Tbs. warm water
  • pinch of salt
  • 2-3 Tbs. milk or nondairy milk
  • 2 Tbs. almond or coconut milk
  • fryer oil
  • 2 Tbs. nondairy butter
  • 1/2 tsp. maple extract
  • 1 1/2 c. mashed bananas
  • 1 c. buttermilk or nondairy milk (I used canned coconut milk + 1 Tbs. vinegar)
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. mint extract
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. xanathan gum
  • 1 tsp. ground cinnamon
  • 2 Tbs. nondairy butter
  • 1 1/2 c. caramel sauce
  • 3-4 Tbs. milk or non-dairy milk (I used almond milk again)
  • 3/4 c. nondairy semisweet chocolate chunks
  • 3 c. powdered sugar
  • 1/2 c. nondairy butter alternate
  • 3 Tbs. non-dairy butter, melted
  • 1/2 c. caramel sauce
  • 1/4 c. mini nondairy chocolate chips for topping
  • 1 tsp. gluten free vanilla extract
  • 1/4 tsp. salt
  • 1 1/2 c. powdered sugar


  • diced chicken (I get a pre-cooked rotisserie chicken from the store and dice about half of the the rest for another recipe! Leave out for vegetarian or vegan option)
  • diced chicken
  • 1 small can chopped olives
  • 1/4 c. feta cheese
  • green onion, diced
  • crumbled feta, diced chicken, kalamata olives
  • 1/2 c. chopped nuts
  • 2 medium red potatoes, cleaned & diced
  • 1/2 bunch cilantro, chopped (You either love cilantro or you hate it. I love it so I use a lot. If you hate it, just omit it and the guac will still taste great.)
  • sea salt to taste
  • 1/2 c. coconut flakes
  • gluten free BBQ sauce
  • 1/2 c. pecans
  • capers
  • cilantro for topping
  • 1 cup nuts ( cashews or peanuts work well)
  • feta cheese (if you can tolerate it)
  • sugar (a sprinkling for a crunchy top)
  • 1 1/2 c. diced cooked chicken
  • 1 lb. gluten free Italian Sausage
  • lots of fresh spinach for sauteing
  • 1/4 c. parmesan
  • Parmesan cheese
  • Cinnamon to taste
  • cooked jasmine rice
  • 1 1/2 cubed chicken, diced (omit ingredient for vegan version)
  • 1/2 c. parsley
  • 1 Tbs. sugar (for fruit pies, you can add some sugar to the crust to be a little sweeter)
  • 1/2 c. chopped nuts (I usually tend to leave nuts out of my cranberry bread)
  • 1 tsp. Italian seasoning (I use the Italian seasoning when I know I'm going to cut up leftover bread up for croutons)
  • 4 ounces gluten free pasta, cooked very well (I used a rice pasta as I wanted the noodles to lose their shape similar to how wonton wrappers do. For Paleo, leave gluten free noodles out)
  • 1 teaspoon italian seasoning
  • 1/2 c. chopped pecans
  • 1/2 teaspoon Onion powder
  • diced chicken or other cooked meat (great way to use up leftover meats!)
  • 1 1/2 c. powdered sugar
  • 3 Tbs. non-dairy milk
  • cole slaw garnish
  • green food coloring
  • equal parts cinnamon/sugar mixture for topping


1. put the ingredients together
2. Cook quinoa and set aside (1 c. quinoa to 1 1/2 c. water). I cook mine in my rice cooker so I don't have to babysit a pan on the stove.
3. Heat cream of coconut until boiling.
4. Preheat fryer with oil to 365 degrees.
5. Mix all ingredients in a jar or plastic storage container and shake until well blended.
6. Preheat oven to 350 degrees.
7. Melt Nucoa (or butter) and nut or soy butter in a saucepan over medium heat.
8. Saute ground pork, ground beef, garlic and onion in a bit of oil; cook until thoroughly browned.
9. Mix almond milk, melted coconut oil and sea salt; set aside.
10. Pop popcorn. Combine popcorn and nuts (if using) in a ligtly greased roasting pan.
11. Blend all ingredients together and let sit at least an hour before using. **Great to use in a slow cooker
12. Mix all ingredients and let sit at least an hour before using.
*great for marinating salmon, chicken or stir-frying veggies.
13. Heat all ingredients in medium saucepan until honey and brown sugar is dissolved. Cool completely before using as a marinade.
14. Wisk all ingredients in a saucepan over medium heat.
15. Saute onion & celery in oil until translucent.
16. Remove avocado from skins and discard pits. Smash avocado in medium bowl to desired consistency; I like mine a little chunky.
17. Mix all ingredients together and refrigerate to let flavors mingle.
18. Mix cornmeal, tapioca starch, sugar and milk alternate in a large bowl and set aside.
19. Saute meat (or meatless alternate) in a pan with a little olive oil, garlic and onion; drain any fat.
20. Preheat oven to 365 degrees. Mix dry ingredients in a stand mixer.
21. Preheat oven to 365 degrees and spray a cookie sheet with non-stick spray.
22. Pour canola oil into deep fryer and heat to 265 degrees.
23. Preheat oven to 450 degrees.
24. Peel skins off potatoes. Slice thinly and line in a greased 9x13 pan.
25. Whisk all ingredients and place in a crock and leave on counter for at least 24 hours before use. "Feed" the starter every few days with a little more flour and water or store in refrigerator. Pull starter out of refrigerator at least 24 hours before using and feed it. Starter is ready to use when it is gassy and has uniform bubbles across the surface.
26. In a large saute pan, saute garlic and onion in a little olive oil until fragrant and onion is translucent.
27. Mix wet ingredients in a heavy stand mixer.
28. Heat almond milk in a microwave until boiling.
29. Scrape seeds out of a pumpkin. Get rid of any pumpkin "strings" and flesh. Rinse seeds & pat dry.
30. Blend all ingredients in a food processor until well mixed.
31. In a pot, boil water and cook noodles according to directions.
32. Whisk dry ingredients together.
33. Mix diced chicken, nondairy cream cheese, nondairy sour cream, chilis and onion together. Add salt & pepper to taste.
34. Rinse quinoa and cook according to directions (I also added 1-2 cloves chopped garlic to the water as the quinoa was cooking). Fluff once cooked.
35. Cream shortening with sugars; add flax meal & water mixture and mix untill well combined.
36. Preheat oven to 365 degrees
37. Follow directions for pie crust. Press into individual tartlette pans or pie pan.
38. Make a paste with a few tablespoons of nondairy milk at Bird's custard powder.
39. Sprinkle meat with salt & pepper; cook in pan with a little oil until no longer pink. Set aside.
40. Boil potatoes until tender.
41. Brown meat, onion & garlic in a little oil; drain fat off.
42. Saute meat with onion, garlic & green pepper. Drain fat off.
43. Mix all dry spices together.
44. Bring broth and onions to boil in stock pot.
45. Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
46. Mix dry ingredients in a mixing bowl.
47. Mix everything except parsley, vinegar, salt & pepper in a large pot.
48. Slice lemon & line in foil
49. Remove excessfat from pork; cut into 1/2" cubes. Set aside.
50. Whisk powdered nondairy milk with sugar; place in saucepan.
51. Preheat oven to 350 degrees.
52. Mix vegetable oil, honey (or agave), salt & vanilla together; set aside.
53. Peel & slice cucumbers. Toss with salt.
54. Mix all ingredients in a resealable bag; add chicken. Marinate at least a few hours or overnight.
55. Slice onion and soak in milk for a few hours.
56. Cream butter alternate & sugar in a mixing bowl.
57. Mix salmon, mayo, olive oil, salt & pepper, onion and capers.
58. Saute ground turkey in a little olive oil with garlic & dry spices; cook until no longer pink.
59. Melt butter in sauce pan & saute garlic until it starts to brown.
60. Put all ingredients into a canning jar or storage container; shake well.
61. Cook lasagna noodles per package directions. Rinse with cold water, drain & set aside.
62. Rinse quinoa and cook in water with a pinch of salt. (I cook mine in a rice cooker). Fluff & let cool--I usually throw the rice cooker pot into the freezer while I'm prepping the rest of the dish.
63. Peel, devein & rinse shrimp.
64. Heat water to a boil; add chicken, sausage and contents of Zatarain's jambalaya package.
65. Cook noodles until al dente; rinse with cold water & drain. Set aside to cool.
66. Over high heat, saute sausage and garlic; add onion when sausage starts to brown.
67. Preheat waffle iron.
68. Preheat oven to 400 degrees (F).
69. Mix flax meal with water, stir well and set aside.
Caramel Sauce
70. Mix all ingredients and bring to a boil, stirring frequently. Once at a boil, stir constantly for 2-3 minutes or until sauce is thick.
71. Mix all topping ingredients together & set aside.
72. In a large mixing bowl, combine sugar, oil and flax meal mixture.
73. Pulse half of the nuts & oats in a food processor until they are of flour consistency. Don't pulse too long or you'll have nut butter!
74. Bring broth & rice mix to a boil; reduce heat to a simmer and let cook for about 5 minutes.
75. Saute garlic & green onion in oil.
76. Saute onions in oil until light brown & tender.
77. Saute onion, garlic and halibut in a little olive oil.
78. Mix all ingredients together and pour into a prepared loaf pan.
79. Preheat oven to 450 degrees.
80. In a small saucepan, break up chocolate squares and mix with sweetened condensed milk.
81. Preheat oven to 350 degrees F. Wash broccoli and cut into florets. Blanch for 3 minutes in boiling water. Drain and place in greased 9x13 pan.
82. Place 1/2 can coconut milk and all other remaining ingredients in a blender and puree.
83. Preheat oven to 375 degrees Fahrenheit.
84. Preheat oven to 350 degrees F.
85. Heat butter and milk in a saucepan until bubbly. Remove from heat.
86. Preheat oven to 350 degrees.
87. Warm 1 c. milk boiling.
88. Put everything in a blender and blend it until it is the consistency of a frappe.
89. Measure out cereal and place in a large mixing bowl.
90. Brown ground meat with onion and garlic; drain fat off of the meat.
91. Mix all dry ingredients with non-dairy butter in a food processor; pulse until butter is about the size of peas.
92. Mix the warm water with flax meal and set aside.
93. Mix flour, salt, 1//2 tsp. cinnamon, sugars and oil in a stand mixer until well incorporated.
94. Preheat oven to 350 and place cupcake liners in tins.
95. In a bowl, mix chicken, toasted almonds, apple, grapes and green onion.
96. Preheat oven to 400 degrees.
97. Preheat oven to 375 degrees
98. Put all ingredients in a food processor and process until a uniform, fine texture.
99. In a saucepan, whisk all ingrediets except vanilla and lemon zest.
100. Throw everything, except the peas, into a crockpot and cook on low for 6-8 hours.
101. Mix dry ingredients together, then mix in nuts.
102. Mix all ingredients in a jar and shake to incorporate.
103. Mix rice flour, starches, baking soda, salt and xanathan gum.
104. Pan fry bacon; when the bacon is halfway cooked, add the sliced garlic and continue to cook, stirring, until very crisp. Drain the fat.
105. Put ground pork, egg, water chestnuts, green onion, ginger, and gluten free soy sauce or coconut aminos in a food processor and process until well combined.
106. Cream nondairy butter with sugar until light and fluffy.
107. Preheat oven to 350 degrees; line 9x13 pan with parchment paper and lightly spray with nonstick spray.
108. Preheat oven to 350 degrees. Core & seed peppers and place in 9x13 pan.
109. Mix all ingredients for the creme sauce and refrigerate for at least an hour to allow flavors to blend.
110. Preheat canning pot with lids and jars.
111. Preheat oven to 400 degrees.
112. Remove rind from watermelon and chop into uniform pieces
113. Chop lettuce or mixed greens, green onion and egg whites.
114. Preheat oven to 350 degrees.
115. In a large pot, sauté onions in oil.
116. In a frying pan, melt coconut oil.
117. Bring butter to room temperature.
118. Brown sausage until no longer pink; drain & set aside.
119. In a blender, blend water, pumpkin, spices & stevia.
120. Preheat oven to 400 degrees.
121. Bring cream cheese to room temperature; mix in cheddar cheese.
122. Preheat your grill.
123. Mix everything up in a bowl, by hand, until all ingredients are thoroughly incorporated.
124. Preheat oven to 350 degrees.
125. In a medium saucepan, mix all ingredients and cook over medium heat, covered, stirring occasionally.
126. In a bowl, mix powdered sugar, brown sugar, white sugar and cinnamon. Set aside.
127. In a bowl, mix topping ingredients together & set aside.
128. In a saucepan, brown bacon until crispy and drain off the fat.
129. Grease a 9x13 pan and set aside.
130. Preheat oven to 350 degrees & grease a loaf pan.
131. Preheat oven to 375 degrees.
132. Put gluten free croutons into a large bowl; set aside.
133. Put everything into a saucepan and let simmer on low.
134. Mix sweet potatoes or yams with sugar & melted butter; add spices.
135. Heat nondairy milk to 115 degrees and stir in yeast and sugar; set aside until foamy on top (this is called "proofing the yeast").
136. Prep your crab by shelling and chopping to desired size.
137. In a saucepan, pan fry bacon until cooked crisp. Remove from pan and place on a paper towel to drain. Keep about 2 Tbs. bacon fat in the pan and save the rest for future cooking!
138. Measure out cereal into a large bowl; set aside.
139. Open jar of asparagus and drain brine off.
140. Preheat oven to 425 degrees. In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
141. In a dutch oven, toast rice in a little olive oil until it starts turning brown.
142. Preheat oven to 350 degrees F. In a cup, mix flax meal with warm water & set aside.
143. Preheat & clean grill.
144. Chop 1/2 lb. bacon and fry over medium until crisp in a large sauté pan. Remove bacon with a slotted spoon and place on plate or in bowl; reserve 2-3 Tbs. bacon grease (unless you're nursing a hangover, then go ahead and keep all of the bacon fat!)
145. Put all ingredients into a large pot with 1 quart of water. Bring to a boil over medium heat and stir until the salt & sugar is dissolved.
146. Cook pasta & set aside.
147. Line a 9x9 pan with foil and spritz with olive oil
148. Mix the coconut aminos, cooking sherry, rice wine, coconut sugar, and arrowroot starch; set aside.
149. Cook pasta al dente; drain & set aside.
150. Mix & melt the first three ingredients in a saucepan. Add egg (or flax mixture), whisking while the mixture cooks & thickens.
151. Slice onions into rings.
152. cook it
153. Mix remaining ingredients in a add quinoa. Add a little nondairy milk if the casserole is too thick.
154. Blend 3 Tbs. hot milk with custard powder, sugar, salt & chocolate chips.
155. Slice onions into rings and place in a bowl with coconut milk; toss to coat.
156. Let sit at room temperature for at least 1 hour before serving to let flavors blend.
157. Mix all ingredients and pour into a greased 9x9 pan.
158. Remove from heat and stir in gluten free graham crackers and vanilla.
159. Remove from heat and drain fat off of meat. Transfer meat to a large mixing bowl.
160. Heat sugar and water over medium heat, stirring until dissolved. Bring to a boil.
161. Preheat oven to 250 degrees.
162. Great for marinating meats, fish, tofu, or stir-frying veggies.
163. Bring to a boil, stirring constantly until brown sugar dissolves. Reduce heat and stir until thickened.
164. Sprinkle rice flour in saucepan and mix until a paste forms.
165. Mix remaining ingredients into avocado and mix well. Adjust seasonings to taste...sometimes you need a little more garlic and lime juice depending on how large the avocados are.
166. Serve as a sweet & salty pairing to sweet potato fries, onion rings, etc.
167. Saute onion, chicken & garlic in oil; add spices and stir well.
168. Mix remaining ingredients into "meat" mixture. Pour into greased 9x9x2 pan.
169. Mix wet ingredients except for zucchini and slowly add to dry ingredients. Mix until incorporated; batter will be stiff.
170. In a stand mixer, mix dry ingredients.
171. Slice potatoes into fry-sized pieces.
172. Place all ingredients into a resealable bag and toss to coat.
173. Sprinkle potatoes with green onion and bacon bits. Set aside.
174. Add tomatoes, chilies, spices and beans. Simmer 10 minutes, stirring occasionally.
175. On low speed, add dry ingredients slowly. Once dry ingredients are well incorporated, increase speed and beat batter for 3-4 minutes or until really thick.
176. Put remaining ingredients into a blender.
177. Toss seeds in olive oil & sprinkle with seasoned salt.
178. Let chill for at least an hour to allow flavors to blend.
179. While the noodles cook, mix remaining ingredients, except green onions, in a sauce pan and cook until boiling, stirring constantly. Add chicken if using and stir until heated through.
180. Add wet ingredients and whisk until well blended.
181. Heat corn tortillas in mocrowave for 20 seconds or until they bend without breaking.
182. Add remaining ingredients. Toss together. Adjust seasonings as desired.
183. Add remaining ingredients and mix until combined.
184. Brush fish with ranch dip (original recipe calls for mayo).
185. Toss rice flour with onion and cheese. Sprinkle evenly into pie shells.
186. Heat remaining milk and sugar in a sauce pan; whisk in custard powder mixture. Bring to boil, stirring constantly.
187. Sautee onion, peppers and garlic in a little oil until tender, about 5 minutes.
188. As potatoes are cooking, chop leek, thyme and mushrooms in food processor.
189. Add remaining ingredients and simmer 2-3 hours. At this point you can put all the ingredients in a crockpot on the low setting to cook while you're at work. Serve on gluten free noodles.
190. Mix remaining ingredients and let simmer on low, stirring occasionally, for about 2 hours.
191. Cut roast in half & rub spices liberally over roast.
192. Poach halibut in liquid until cooked through, flipping once. DO NOT OVERCOOK! Remove fish from broth and set aside.
193. Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
194. In a separate bowl, mix wet ingredients.
195. Bring to a boil, reduce heat, cover & simmer for about 45 minutes.
196. Set fillet on top of lemon (do not have fish sit on lemon for more than 20 minutes or the acids in the lemon will start to "cook" the flesh
197. Cut stems off of cilantro. Dice stems. Chop remainder of cilantro and set aside.
198. Whisk in hot water & salt over medium heat.
199. Pulse gluten free graham crackers in food processor until you have 2 c. worth of crumbs. Mix in melted butter.
200. Mix gluten free oats, coconut and nuts together.
201. Add remaining ingredients to cucumbers; stir well and refrigerate at least a few hours before serving.
202. Preheat grill and cook chicken until thoroughly cooked. You can also broil in an oven if you don't have a grill, turning half way through cooking.
203. Mix remaining ingredients together; toss onion rings in breading mixture
204. Add egg & mix until thoroughly blended.
205. Serve in halved avocado over mixed greens.
206. In the mean time, mix feta with sour cream (omit this step if not using cheese).
207. Whisk in rice flour & let bubble for about a minute.
208. Let sit for at least 10 minutes before serving to let flavors blend.
209. Mix ricotta in a bowl with the milk and half of parsley; set aside.
210. In a large bowl, toss the remaining ingredients and mix in the quinoa once cooled.
211. Mix all ingredients in a bowl and toss with shrimp; let marinate about 15 minutes.
212. Bring to boil; once boiling, reduce heat and simmer 15 minutes.
213. Once pasta is cooled, mix in feta, tomatoes, artichoke hearts and any other "mix-in" that you want to add. Toss with greek salad dressing.
214. When onions beging to look transparent, add peppers, Cavendar's seasoning and cook covered for a few minutes.
215. Whisk all ingredients together.
216. Put pizza crust on pan & cover evenly with BBQ sauce.
217. Once flax meal & water has thickened, mix all ingredients in an electric mixer until well combined.
Caramel Sauce
218. Set aside and let cool. (can be made a few days or weeks in advance).
219. Mix all crust ingredients together (NOT with your hands or you won't get a flaky crust). Once a ball of dough forms, roll out between two layers of wax paper until about the size of a pie pan.
220. In a separate bowl, mix the dry ingredients.
221. Coarsely chop remaining nuts and mix in a bowl with the nut flour; add sunflower seeds, remaining gluten free oats and dried cranberries.
222. Add onion, broccoli, carrot & chicken (if using) & simmer for about 10 minutes.
223. Add all remaining ingredients except basil; cool until vegetables are of desired tenderness.
224. Add cumin & oregano & stir until fragrant, about one minute.
225. Once fish is cooked through, add remaining ingredients (except bread) to the pan; reduce heat to low and let simmer.
226. Bake at 350 degrees for 1 hour or until toothpick comes out clean when inserted into the middle of the bread.
227. Scrub potatoes, poke holes deep into potato and wrap in aluminum foil. Bake for about 1 hour or until potato flesh is cooked through.
228. Stir milk & chocolate over medium heat until chocolate is completely melted.
229. Dice turkey or chicken and layer in pan on top of broccoli.
230. Heat a drizzle of olive oil in a Dutch oven and add blender contents; sautee until very fragrant.
231. Mix all dry ingredients for cookies in a bowl and set aside.
232. Add all dry ingredients in a bowl and set aside.
233. Quickly add powdered sugar, whisking in.
234. Mix cold milk with yeast and flax/water mixture set aside.
235. Mix sugar and corn syrup until very thick, then slowly add 1 c. boiling milk. Mix until the sugar and corn syrup dissolve.
236. Drink up!
237. Melt non-dairy butter, chocolate chips and peanut butter in a saucepan.
238. Mix in remaining ingredients and heat through.
239. Slowly add in liquids, one tablespoon at a time.
240. Combine dry ingredients and set aside.
241. Remove 3/4 c. of this mixture for the topping; to it add chopped pecans (optional) and an additional 1 tsp. of cinnamon. Set aside.
242. Mix rice flour, potato starch, cornstarch, corn flour, tapioca starch, xanathan gum, baking powder, salt and cinnamon; set aside.
243. In another bowl, mix the almond butter, honey & mustard until it is smooth.
244. Place acorn squash face-down in a pan filled with 1/4" water.
245. Clean, peel & slice carrots. Place them in an oven-save dish.
246. Scoop 1 Tbs. balls and squeeze/roll together to form ball the size of large gumballs. Place on baking sheet lined with parchment paper.
247. Heat over medium heat, whisking constantly, until it comes to a rolling boil.
248. Put frozen peas in and cook for about 30 minutes more or until heated through.
249. Using a food processor or pastry cutter, cut butter into mixture until combined.
250. 2 Tbs. of this mixture equals one seasoning packet that you'd buy at the store.
251. In a stand mixer, cream shortening and sugars; add egg or egg replacer and mix to combine.
252. Preheat oven to 375 degrees
253. Preheat oven to 375 degrees F.
254. Add flours/starch, salt, baking powder, cocoa and nondairy milk.
255. In a stand mixer, mix rice flour, sugars, sorghum flour, tapioca starch, xanathan gum, cocoa powder, baking powder, salt and half of the chocolate chunks.
256. Cook peppers for 15 minutes while filling is prepared.
257. Put fish sticks into a glass dish and pour can of coconut milk over fish; refrigerate for at least an hour. In a resealable bag, mix corn flour and spices.
258. In a large pan, combine bananas, Fruit Fresh, lemon juice and water.
259. In a saucepan, melt butter, crushed pepper and garlic; sauté for a few minutes.
260. Put melon in blender with water and mint leaves; blend well. If you want your agua fresca super cold, add a few ice cubes or refrigerate the watermelon beforehand.
261. Dice and cook bacon; set aside bacon grease drippings for the dressing.
262. In a bowl, mix rice or almond flour with oats, brown sugar, cinnamon and butter. Stir until evenly combined.
263. Add garlic, ginger, turmeric and potatoes; sauté a minute more.
264. Add dried chili and let simmer & pop for about a minute.
265. Mix in all spices and stir well.
266. In a pot over medium heat, melt butter.
267. Heat and froth milk (I use a hand frother*). If you use almond milk, be sure not to scald it--almond milk tastes gross if you scald it!
268. In a food processor, combine artichokes, onion, parmesan, mayo, lemon juice and salt & pepper. Process until everything is roughly the same size.
269. Using a spoon or spatula, divide the cream cheese/cheddar mix evenly between the pepper halves.
270. In a bowl, mix all ingredients except the chicken and set aside.
271. Divide into 6-8 burger patties.
272. Clean & slice zucchini. Place on a wire rack on top of a rimmed cookie sheet (which allows bottom of zucchini to cook and any juices drip onto the cookie sheet so you don't have soggy pizza!)
273. After about 15-20 minutes, check the apples for tenderness. If they are cooked through, remove from heat.
274. In a saucepan, melt coconut oil with white chocolate chips over medium-low heat, stirring constantly.
275. Peel, core & slice apples thinly; sprinkle with cinnamon if desired (I recommend this). Set aside
276. Add onion & garlic and cook until onion is translucent.
277. In a large bowl, measure out puffed rice cereal.
278. Mix dry ingredients. With a pastry cutter or fork, cut in shortening until the shortening and dry ingredients are well blended and the shortening is in pea-sized pieces.
279. In a cup, mix 2 Tbs. flax meal with 6 Tbs. of warm water, stir and let sit until it gets a gelatinous consistency. Combine other wet ingredients in a bowl and set aside.
280. In a large pan, melt butter; sauté celery & onions until onion is translucent. Add to bowl with gluten free croutons.
281. Baste turkey every 15-20 minutes.
282. Spoon into 9x9 baking dish.
283. Once the yeast has been proofed, whisk in egg, melted nondairy butter and vanilla extract. Set aside.
284. Mix mayo, green onion, celery, salt & pepper into the crab.
285. To the bacon fat, add the onion and peppers, sautéing until soft (about 5-6 minutes).
286. In a saucepan, melt chocolate chips, butter, and nut/seed butter, mixing until completely melted and smooth. Remove from heat and mix in vanilla extract.
287. Spread about 1 tsp. cream cheese on a slice of salami, place asparagus spear in the middle, and roll up. Stack on a tray, seam side down.
288. Cut the butter into the flour mixture until it resembles coarse cornmeal; mix in orange zest and dried fruit of choice.
289. Add mushrooms, white wine, fish sauce and one cup of broth; bring to a boil and let simmer.
290. In a bowl, mix rice flour, sorghum flour, tapioca starch, arrowroot starch, baking powder, baking soda, salt & xanathan gum.
291. In a resealable bag, add all of the chopped veggies, garlic, olive oil and seasonings, seal and shake until all veggies are covered.
292. Add onion, sweet potato and Brussels sprouts and stir to coat evenly with the bacon fat.
293. Remove from heat and let the mixture sit for 5-10 minutes.
294. In a large pan, sauté onion & garlic over medium heat in a little oil until translucent.
295. In a large saucepan, mix sugar, milk and butter. Bring to a boil over medium heat, stirring constantly. Once at a rapid boil, stir for an additional 4 minutes.
296. In a large frying pan or wok, heat oil over medium heat and fry garlic, ginger and meat. Once meat is evenly browned, add veggies and cook until they start to get tender.
297. In a saucepan, bring olive oil and garlic to a rolling simmer.
298. Remove from heat and mix graham cracker crumbs, almonds, coconut, oats and vanilla. Mix well and press into a 9x9 pan that has been lined with foil.
299. In a bowl, mix rice flour, salt, egg yolks or flax meal mixture, and gluten free beer. Whisk & set aside. The batter should be thick, but still liquid.
300. Bake at 350 until casserole is cooked through and the edges start to brown.
301. Slowly add remaining hot milk mixture to blender and blend until chocolate is melted.
302. Mix rice flour, tapioca starch, salt & pepper in a gallon size resealable bag.
303. Pour onto salad, toss and enjoy!
304. Bake for 25-35 minutes or until edges turn golden brown.
305. Gradually add powdered sugar and mix well.
306. Mix in vinegar, fennel seed, salt & pepper to taste and cheese; set aside.
307. Boil without stirring until sugar mix turns a light amber color. Be careful on this step--if you don't watch the mixture closely it goes from the perfect color to burned in a flash! (trust me, I burned the dickens out of my first batch!)
308. Melt butter in a medium saucepan; mix in brown sugar & corn syrup. Bring to a boil, stirring occasionally.
309. Cool and store in refrigerator for up to a week.Use as a marinade or dipping sauce.
310. Add garlic, tomatoes with juices and basil; stir.
311. Serve with corn chips. Also very tasty on burgers or sandwiches.
312. Add vegetable stock and sweet potatoes or yams and simmer 10 minutes or until potatoes are tender.
313. Sprinkle cheddar cheese or vegan cheddar cheese on top.
314. Slowly mix in zucchini. Once batter softens up, increase speed on mixer to medium and mix 3-4 minutes.
315. In a separate bowl, mix wet ingredients. Slowly combine into dry ingredients.
316. Working in small batches, cook all potates for 3-5 minutes or until they are tender. Remove from fryer and lay on newspaper or paper towels. (Fries will be limp, greasy and pasty-looking. This is normal!)
317. Space evenly on a baking sheet. Bake 15 minutes, flip potatoes over and bake another 10-15 minutes or until cooked through and golden brown.

**Serve with Honey Lime dip**
318. In a saucepan, heat olive oil until shimmering and whisk in rice flour; let cook for about 1 minute.
319. Add cilantro and heat through.
320. Smooth batter equally into two prepared loaf pans. Spray a spatula with non-stick cooking spray so batter doesn't stick.
321. Add half of the hot milk and blend. Slowly add remaining hot milk and blend until chocolate chips are melted and mixture is smooth.
322. Roast in a 450 degree preheated oven. Stir occasionally and roast until seeds turn a light brown color, about 2 minutes.
323. Serve with veggies, as sandwich spread or in wraps.
324. Drain noodles and toss with peanut sesame sauce. Pour into bowls and garnish with green onion.
325. Cook in waffle cone iron until cooked and of desired darkness.
326. Fill each tortilla with a few tablespoons of chicken mixture and place seam down in a greased 7" x 11" pan.
327. Serve either hot or cold.
328. Scoop tablespoon sized scoops onto a greased cookie sheet.
329. Press crushed chips to each side of fillet.
330. Sprinkle cooked bacon over cheese in pie shell.
331. Remove milk from heat and stir in caramel sauce. Refrigerate or cool to room temperature.
332. Toss onion & peppers with meat; cover to keep warm and reduce heat to low.
333. Saute mushroom mixture in a pan with a little olive oil; cook 6- 7 minutes.
334. Eat topped with cheese, sour cream & green onions.
335. Put roast in crock pot, layering with sliced onion.
336. Add potatoes and corn and cook until potatoes are tender.
337. Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

Allow to cool for at least 5 minutes before eating.
338. Using an electric mixer, slowly incorporate wet ingredients into dry. Beat for 1-2 minutes.
339. Stir in parsley, vinegar, salt & pepper.
340. In a wok or large pan over high heat, heat oil and saute garlic until golden brown.
341. Bring to a boil and let boil until sugar dissolves and mixture thickens, about 10 minutes.
342. Press graham cracker crust into a prepared 9x9 pan.
343. Pour liquids over oat mixture and stir well.
344. Serve over rice with Thai cucumber salad. Top with peanut sauce (I use Thai Kitchen brand's mix).
345. Bake 450 degrees for about 15 minutes.
346. Add honey and mix.
347. Sprinkle with sea salt & fresh ground pepper.
348. It doesn't need salad dressing but you can add a viniagrette if desired.
349. Heat gluten free pizza crusts in microwave until pliable; load up with turkey mixture and top with olives, red onion, sour cream mixture & cucumbers. Enjoy!
350. Pour in stock and milk; bring to a boil, stirring constantly. Sauce will thicken.
351. Toss on salad & serve!
352. Saute garlic and onion with meats in a dutch oven or heavy pot. Drain off fat.
353. Keeps in a refrigerator for 3-4 days.
354. In a pan over medium high heat, saute shrimp for a few minutes until cooked and the tails curl. Do not overcook or they will be chewy.
355. Add shrimp & green onion and cook another 10 minutes.
356. Keeps for a few days in the refrigerator.
357. If pan starts to look dry and invredients stick, add 1/4 c. water or so. Be careful as it will bubble up.
358. Cook until of desired color.
359. Sprinkle all ingredients except cilantro on top and bake for 25 minutes or until cheese is golden and bubbly.
360. Roll into 1" balls and place on greased cookie sheet.
361. Mash bananas and mix with baking soda (it should bubble up a bit); set aside.
362. Spray the pie dish with nonstick spray and put crust in pan, pressing on sides until uniform.
363. While mixer is going, alternately add dry and wet ingredients until all ingredients are in the mixing bowl.
364. In a small saucepan mix honey, coconut oil, extracts, salt & cinnamon. Bring to a boil; once frothing, cook 15 seconds.
365. Once veggies start to get tender, gradually mix in cream cheese until it melts.
366. Add basil & stil to mix in.
367. Increase heat to high and brown turkey; cook until meat is no longer pink.
368. Try to let it cool before slicing it, but that's a VERY difficult task.
369. Remove potatoes from oven. Cut the tops off of the potatoes (careful, they'll be hot!) and scoop insides out of the potato, leaving enough skin & potato to allow the skins to retain their shape.
370. Preheat oven to 350 degrees.
371. Remove pan from burner and allow to cool (I get impatient so I put the pan in the refrigerator).
372. Melt 3 Tbs butter in sauce pan and saute onion until it startes to get soft; whisk in rice flour.
373. Add vegetables, meat and remaining coconut milk; bring to a simmer and cook without a lid until vegetables are tender.
374. Cream butter/non-dairy butter with powdered sugar in a mixer. Start at a low speed and increase speed as the butter is incorporated--otherwise you'll have a BIG mess on your hands!
375. Cream butter with sugar with a stand mixer or handheld mixer, then add egg or egg replacer. Whip until light and fluffy.
376. Stir in coconut.
377. Mix dry ingredients and stir in wet ingredients. You may need to use your hands to fully incorporate the ingredients.
378. All all remaining ingredients EXCEPT for crushed candy canes.
379. Once melted and smooth, remove from heat and stir in vanilla extract.
380. Dough should resemble that of "normal" pie crust, so if it is too dry, add more water, one teaspoon at a time.
381. In a mixer, mix sugar and oil until combined; add flax meal mixture once it has congealed.
382. Add the remaining ingredients to the mixing bowl and mix thoroughly.
383. In a stand mixer cream butter and sugar, then add eggs one at a time.
384. Pour the honey mustard mix over the chicken and mix well.
385. Bake for 35 minutes.
386. Place water, honey and coconut oil on top of carrots, cover with lid or foil and bake for 15 minutes.
387. Put oven on the lowest setting.
388. Once at a rolling boil, stir until thickened. Reduce heat to low and stir for a few more minutes. You want the mixture to be very thick, almost like a pudding.
389. If you want the stew to be thicker, add 1/4 c. water and mix with 2-3 Tbs. cornstarch or tapioca starch at the same time that you add the peas.
390. Mix in milk (I usually use almond milk) until dough sticks together but isn't sticky.
391. Add vanilla extract and gradually add dry ingredients. Mix well.
392. Take pizza crust and spread desired amount of ranch dressing on evenly.
393. With a cookie scoop, scoop meatballs onto foil-lined baking sheets. With a small cookie scoop, you should get 48 mini meatballs.
394. Divide dough into two balls; roll out between wax paper until about 1/8" thick, using powdered sugar to "flour" your surface. Place rolled out dough in refrigerator to chill.
395. In a microwaveable bowl, mix nondairy milk and remaining chocolate chunks. Microwave 30-60 seconds or until the chocolate is melted; stir in melted butter, eggs and vanilla.
396. In a large saute pan, brown Italian sausage in a little olive oil or bacon fat.
397. After fish has soaked for an hour, remove from milk and toss in corn & spice mixture until well coated. Place fish sticks on wire racks until all fish has been coated.
398. Stir in the sugars and cinnamon.
399. Add lime juice, gluten free tamari and brown sugar; bring to rolling boil and boil until reduced by half.
400. Strain, or leave pulp in if you like pulp in your fruit beverages.
401. In a small bowl, mash egg yolks and mix with coconut sugar. Whisk in bacon drippings, apple cider vinegar and mustard. Whisk until smooth.
402. Press half of the oat/sugar/flour mixture into a prepared 9x9 pan; press with fingers for an even layer.
403. Add water and Serrano chili; let boil over medium heat until the potatoes are cooked (about 10 minutes).
404. Add honey to the pan; mixture will boil and start to thicken. Stir constantly for another minute.
405. Spoon into a plastic bag or cellophane and form into a log; refrigerate.
406. Once butter is melted and starts bubbling, whisk in rice flour. Let bubble for about a minute, whisking occasionally.
407. In a mug, pour in espresso and 4 Tbs. pumpkin spice blend. Add milk last, reserving foam for the top.
408. Pour into a baking dish and top with bread crumbs (you can spritz breadcrumbs with a little olive oil if you want).
409. Wrap the bacon around the pepper halves and secure with toothpicks. (It's okay if the bacon doesn't completely cover the pepper & filling)
410. Throw chicken on grill; flip and grill on the other side. If your chicken is uniform in thickness, this should only take a few minutes per side.
411. Preheat a skillet and add a little oil or butter so the patties don't stick. Cook for a few minutes on each side, until nicely browned and cooked through. (Note: these patties don't do well on the grill--pan fry for best results)
412. Spread pizza sauce on zucchini rounds, add toppings and finish with a sprinkle of cheese on top.
413. Using an immersion blender, blend apples until of desired consistency.
414. Once chocolate is melted, quickly stir in extracts and pour over popcorn (you need to do this quickly or else the chocolate will seize up).
415. In a mixing bowl, combine flours, sugar, cinnamon and baking powder. Gradually add eggs (or egg alternate), oil, nondairy milk and vanilla. Stir until well blended and batter starts to thicken.
416. Add coconut sugar, water, vinegar & boullion; bring to a rolling boil and boil 5-10 minutes.
417. In a saucepan, combine corn syrup and sugar; bring to a rolling boil and boil for about 1-2 minutes.
418. Fold in egg or egg replacement, orange juice, orange zest and nuts (if using).
419. In a stand mixer, combine all dry ingredients. With the mixer running, slowly pour in all of the wet ingredients.
420. Using your pan again, brown the Italian sausage, if using. Once cooked through, add to the bowl with stuffing ingredients (you can drain it if you want to, but I usually don't).
421. I like to put the gizzards & neck in the baste and boil for 20 minutes, then let it simmer while the turkey is cooking. By the time you're ready for gravy the gizzards are tender and can be chopped and added to the gravy.
422. In a food processor (or chop by hand and mix in), all topping ingredients and pulse until of uniform consistency.
423. In a stand mixer, combine all dry ingredients. Gradually add wet ingredients. Once they are blended, turn mixer to medium and beat for about 3 minutes. The dough will get very smooth and sticky.
424. Refrigerate for about an hour to let flavors blend.
425. Add the chicken broth and potatoes and bring to a simmer. Simmer covered for 15 minutes, stirring occasionally, until the potatoes are almost completely cooked.
426. Pour chocolate mixture over cereal and mix until the cereal is thoroughly coated with chocolate.
427. Repeat until all asparagus have been rolled.
428. Add the buttermilk all at once, stirring until completely incorporated. I use my hands at this point and pat the dough together to make sure it sticks together. If it is still grainy and doesn't stick together, add 1 Tbs. milk at a time until it does stick together.
429. Gradually add remaining liquid to rice, stirring every 10 minutes or so, until the rice is thoroughly cooked. (this should take about 40 minutes or so total)
430. Cream nondairy butter & maple sugar in a stand mixer for 2-3 minutes, or until smooth.
431. Throw veggies into a grill basket and cook while your other food is cooking, stirring occasionally.
432. Cook the hash for about 20 minutes, stirring occasionally, making sure to brown evenly on all sides.
433. Add 2 quarts of cold water and a few handfuls of ice.
434. Add Italian sausage and cook until browned.
435. Remove pan from heat and stir in white chocolate chips and marshmallow crème.
436. Toss all ingredients in the wok with the coconut amino mixture and allow to simmer until the sauce thickens, about 5 minutes.
437. Before garlic begins to brown, add wine, chicken broth and tomato paste; whisk and let simmer 10 minutes.
438. Place pan in refrigerator to allow bottom layer to cool.
439. Heat fryer oil to 360.
440. Pour into demitasse cups (or Dixie paper cups for kid-sized treats)
441. Toss onions in milk, then transfer to bag and toss in flour mixture to coat.
442. Eat as-is or in a bowl with berries or with a sprinkle of brown sugar and non-dairy milk.
443. Roll into balls and refrigerate untilled chilled.
444. Divide pizza crust into equally portioned balls. Roll out to a 6" diameter crust on counter "floured" with tapioca or corn starch.
445. As soon as the mixture turns a medium amber color, remove from heat and let cool for a few minutes.
446. Remove from heat and mix in baking soda, salt and vanilla.
447. Add tomato paste and mix well. Slowly add vegetable stock and milk alternate.
448. Add in cornmeal mixture and parsley and simmer until thick. Make sure you scrape the bottom of the pot so the cormeal mixture doesn't stick and cake to the pan.
449. Bake 365 degrees for 1 hour.
450. Scoop batter into a greased ice-cream scoop and place in cupcake wrappers or greased muffin tin.
451. Increase speed on mixer to medium and beat batter 3-5 minutes.
452. Once all potatoes have completed the "pre-fry" process, crank the heat up to 375 degrees.
453. Gradually whisk in milk alternate and heat through. As mixture heats, it'll thicken.
454. Add lime juice to taste and serve! Our family likes to serve this topped with sliced avocado and either on cooked rice or quinoa or rolled up in corn tortillas. This makes great lunches too.
455. Bake 365 degrees for 1 hour or until a tester comes out clean.
456. Put mixture into freezer and let cool.
457. Roll into cone forms; pinch tip of cone so you don't have any drips! Let cool on cone form for a few seconds, set aside and cook remaining batter.
458. Bake 350 for 12-15 minutes or until golden brown.
459. Bake 10-15 minutes or until fish flakes when pressed with a fork.
460. Blend remaining ingredients in blender and pour into pie shells.
461. Freeze in ice cream maker according to manufacturer's instructions, about 30 minutes or so.
462. In a saucepan put rice flour and a few Tablespoons of nondairy milk; whisk.
463. Drain & mash potatoes. Mix mushroom/leek mixture to potatoes; add flax meal and nondairy cheese.
464. Continue with all of the tortillas (they should fit snugly in the pan). Pour 1 c. of coconut milk over the tortillas and top with nondairy cheese.
465. Pour tomatoes & chilis over meat.
466. Remove 1/2 of soup and blend with cilantro and lime juice. Pour blended mixture back into stock pot.
467. Preheat oven to 375 degrees; grease muffin tins.
468. Serve!
469. Add in cilantro stems & five-spice powder, stir.
470. Remove from heat, stir in vanilla and let cool.
471. Pour nondairy sweetened condensed milk over the crust.
472. Preheat oven to 325. Line large baking pan with foil.
473. Serve hot.
474. Add remaining ingredients. When thoroughly blended, increase speed on mixer to medium and beat 3-4 minutes.
475. Seal foil & grill on grill or campfire for about 6 minutes or until fish flakes easily.
476. Cook pasta & drain, mix with sauce.
477. Add remaining spices, canned tomatoes and tomato paste to stockpot and let simmer 1 1/2-2 hours. (trust me, it'll be worth it!)
478. Serve on corn tortillas topped with avocado, cilantro, sour cream or whatever you want to add.
479. Serve hot.
480. When peppers and onions are cooked, stir in basalmic vinegar and heat through.
481. Serve with maple syrup and berries!
482. Top with cilantro and serve.
483. Bake in a preheated oven at 350 degrees for 10-15 minutes or until slightly browned.
484. Cream nondairy butter alternate with sugars; add flax meal mixture.
485. In a separate bowl, mix filling ingredients until well incorporated; pour into uncooked pie shell.
486. Pour into large loaf pan that has been coated with nonstick cooking spray.
487. Remove honey mixture and mix into nut/oat mixture.
488. Heat through, stirring to ensure you don't have clumps of cream cheese.
489. Serve as-is or on jasmine rice.
490. Stir in remaining ingredients, bring to a boil and simmer for about 45 minutes.
491. Put scooped-out potato into a large bowl; mix remaining ingredients into the potatoes and spoon back into the potato skins.
492. Line gluten free bread or buns on a baking sheet and spoon halibut mixture onto bread.
493. Whip the whipping cream in a stand mixer or with a hand mixer until it is light and fluffy.
494. Let rice flour mixture simmer for 1-2 minutes, then gradually add in milk. The milk mixture will thicken slightly.
495. Serve over hot jasmine rice.
496. Add egg or egg replacer and the flavoring extracts and mix; scrape down sides to get all of the butter/sugar mix blended with the egg/egg replacer.
497. Add molasses and mix until thoroughly incorporated.
498. Drop by the spoonful onto wax paper. Once all coconut mixture has been spooned out, form into haystack cone shapes. Let cool.
499. Sprinkle a sheet of wax paper with more gluten free flour blend and roll dough out into a square about 1/4" thick.
500. Pour milk mixture into an ice cream machine and follow manufacturer's instructions (for newer models it'll take about 30 minutes). About half way through freezing cycle, add crushed peppermint candies.
501. Let cereal & chocolate mixture cool for a few minutes and then toss with powdered sugar.
502. Roll crust out between two sheets of wax paper and put into pans sprayed with non-stick spray. (you can use mini quiche pans, regular quiche pans, pie pans, tart pans, etc.)
503. Alternately add pumpkin, milk, vanilla extract and dry ingredients to the sugar/oil mixture.
504. Preheat oven to 350 degrees. Spray a 9x9 or 7x11 pan with nonstick spray.
505. Add vanilla extract; mix thoroughly, scraping batter off the sides of the bowl to get incorporated.
506. Serve wrapped in lettuce or on a bed of lettuce
507. Remove squash from oven, drain water off and flip squash in pan so it is face-up.
508. After 15 minutes, remove carrots and stir, making sure all carrots get covered with coconut oil and honey.
509. Let warm in oven for about an hour; this will dehydrate them a bit so the exteriors aren't sticky to the touch, but the date candies will be gooey inside.
510. Once thickened, remove from heat and whisk in lemon zest and vanilla.
511. Adjust seasonings as needed and serve!
512. Shape into two round discs and refrigerate for 30 minutes.
513. Add chocolate chips and mix well.
514. At bacon, peppers, garlic, and green onion to the crust; top with cheese.
515. Bake at 375 for 12 minutes or until starting to brown and cooked through.
516. Preheat oven to 350 degrees; line baking sheets with parchment paper.
517. Add wet ingredients into the dry ones and stir until well blended.
518. In a food processor, process the onion, garlic and carrots until they are a uniform size; add to Italian sausage and cook for a few minutes.
519. Preheat deep fryer to 365 degrees. Working in small batches, cook 6-8 pieces of fish at a time. Let fry until golden brown on all sides, about 3-5 minutes.
520. Over medium heat, stir the mixture until the sugars are completely dissolved.
521. Add arrowroot & water mixture and boil until thick, being careful not to burn the sauce.
522. Enjoy on a hot summer day!
523. In a large bowl, toss lettuce with dressing and green onions. Divide evenly onto serving plates and top evenly with bacon, egg whites and avocado.
524. In a pot, combine water, granulated sugar, cornstarch or arrowroot and vanilla. Over medium heat, bring to a rolling boil and allow to thicken for about 2 minutes.
525. Reduce heat to a simmer and add coconut milk and fish. Cook for another 5 minutes or so, until fish is cooked through and flakes easily.
526. Add coconut and cashews at once. Stir constantly until both nuts and coconut are golden brown.
527. Once butter has hardened, slice into 1 Tbs. increments.
528. Slowly add milk, whisking, until sauce thickens.
529. Put your feet up and enjoy!
530. Bake for 20 minutes, or until bubbly and bread crumbs are toasted.
531. Preheat your grill (I use a gas grill) and turn off the burners on one want your grill to be hot, around 400 F, but you don't want direct heat because when the bacon fat starts dripping off, you'll get flare-ups. (I learned this the hard way)
532. Once chicken is cooked through, turn grill off. Divide tomato/feta/olive mixture evenly between chicken breasts. Close grill and let cheese mixture heat through (3-5 minutes)
533. Serve on a bed of coleslaw or on a gluten free burger bun.
534. Bake at 350 degrees for 15-20 minutes.
535. Let cool and eat!
536. Mix thoroughly so all popcorn is coated with white chocolate. Sprinkle sugar mix over top and toss to coat evenly.
537. Preheat oven to 350 degrees. Prepare a 9" diameter baking pan with non-stick spray or butter.
538. Slowly add the arrowroot/water mixture, stirring constantly until it has all been added (if you don't stir while you add this, you could get lumps).
539. Remove pan from heat and stir in nut or seed butter, stirring constantly until the butter is melted completely.
540. Scoop into loaf pan and spread evenly.
541. Once liquids have been incorporated, turn mixer on to medium high and let beat 3-5 minutes.
542. Warm the chicken stock and pour over everything in the bowl, stirring thoroughly. Season to taste as desired.
543. Sprinkle topping on top of sweet potato mixture.
544. Take a piece of parchment paper and spritz with nonstick spray, then scoop dough onto parchment paper. Spray another piece of parchment paper with nonstick spray and place on top of dough. Using a rolling pin, roll dough out until it is a rectangle about 9" x 13".
545. Serve in lettuce wraps, on cucumber rounds or with gluten free crackers.
546. Add corn, coconut milk, parsley, salt & pepper and cook for another 5-6 minutes. *If you like your chowder super thick, mix 1 Tbs. cornstarch or arrowroot starch in a little extra coconut milk, whisk, and then add to the chowder pot, stirring for a few more minutes until thickened.
547. Sprinkle powdered sugar over cereal mix, tossing in the bowl to coat evenly.
548. Refrigerate until ready to serve. Store in an airtight container for up to a week.
549. On a lightly floured surface (use the same gluten free flour blend you used earlier or a little tapioca starch), roll out dough so it is the size of a dinner plate, about 1/2" thick. Cut into 8 equal pieces.
550. Once rice is cooked, stir in fontina cheese and flaked salmon.
551. Add flax meal "gel" (at this point the flax & water should be a gelatinous goo) to the maple/butter mixture and blend well. Add maple extract.
552. Remove from grill and serve hot! *I like to make a ton of veggies on the grill and then package them up to take to lunch the following week.
553. Once the potato and sprouts are tender, add the bacon back into the hash mixture and cook for another 5 minutes or so. Season to taste with sea salt & pepper.
554. When the water reaches room temperature, put the meat in the brine, cover and refrigerate for 5 days; stir and turn the meat 1-2 times per day.
555. Add white wine and let simmer a few minutes, until wine starts to evaporate.
556. Take 1/3 of the mixture and put in a separate bowl, mixing with the vanilla extract.
557. Serve over cauliflower rice or by's also good over regular rice.
558. Add milk/heavy cream (or coconut milk if using) and season to taste with salt & pepper and parsley if using. Bring mixture to a simmer.
559. In the mean time, using a heavy stand mixer, cream the butter, milk, custard powder, and powdered sugar until well blended and fluffy, about 3-5 minutes.
560. Once oil is hot, dip onions in batter, allowing excess to drip off. Add to fryer in small batches and fly until golden brown, about 3-5 minutes.
561. Chill in refrigerator until set. Serve as-is or with berries.
562. Fry in small batches until onion rings are golden brown (about 5-7 minutes).
563. In a double broiler (modification: metal bowl set on top of a saucepan with boiling water) melt chocolate chips. Stir until smooth.
564. Line half of the calazone with pepperoni or canadian bacon. Heap meat mixture on top of pepperoni.
565. Slowly whisk in the milk mixture; be careful as the sugar mixture is very hot and will sputter and froth when you add the milk mixture. Whisk well and pour into a serving bowl.
566. Pour sugar mixture over popcorn and stir until well coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
567. Simmer 30 minutes. Add salt & pepper to taste.
568. Add corn and salt & pepper to taste. Serve with cornbread and honey or gluten free toast.
569. Bake at 365 degrees for 30-35 minutes or until a toothpick comes out clean when you poke the middle of a cupcake. Let cool and frost with non-dairy/vegan "buttercream" frosting.
570. Scoop batter using a greased ice cream scoop; drop into evenly spaced buns.
571. Again, cook potatoes in small batches and fry until they are golden brown. Remove from fryer and drain on paper towel-lined baking pan. Sprinkle with sea salt. I'm pretty sure you'll devour the first small batch while the second small batch is cooking!

**Beware, while this recipe is a favorite with friends and family, your house will smell like a greasy diner, maybe for days, when you're done! **
572. Once thick, remove pan from heat and whisk in cheese until melted. Add salt & pepper to taste.
573. **Note: I line my pans with foil because I hate washing loaf pans...once the bread is done cooking, remove foil from pan and let bread cool in foil. Once bread is cool, peel foil away, slice and eat!
574. Pour into ice cream maker (following manufacturer's instructions) and let stir for 30 minutes or until the consistancy of ice cream.
575. Fill with ice cream and eat!
576. Put tartlette pans on cookie sheet and bake in preheated oven at 350 for 45 minutes or so until edges start to brown and center of quiche is no longer jiggly.
577. Transfer into a freezer container and freeze until ice cream has set.
578. Slowly add remaining milk and bring to a boil. Allow to boil until thick. Remove from heat and stir in nondairy cheese and powdered mustard.
579. Shape potato mixture into 12 patties.
580. Bake 350 degrees for 45 minutes or until golden and bubbly.
581. Cover and cook on low for 6-8 hours.
582. Add coconut milk and heat through. Do not allow mixture to boil.
583. Using an ice cream scoop, fill muffin cups 3/4 full. Let sit until oven is preheated.
584. Add meat to pan, stirring to coat the meat evenly with the spice mixture; brown meat thoroughly.
585. Use as you would use canned sweetened condensed milk. (Keeps for a few days in the refrigerator).
586. Sprinkle remaining ingredients on top and gently press down.
587. Pour granola in a thin layer onto baking pan. Bake for about 30 minutes, stirring every 10 minutes or so. Keep an eye on it so it doesn't burn!
588. Press half of the dough mixture into a greased 9x9 pan. (spritz non-stick cooking spray on your fingers or spatula so batter won't stick).
589. Optional add-ins: diced chicken, gluten free sausage, frozen veggies.
590. In a lasagna pan, put a thin layer of sauce on the bottom. The layer as follows: noodles, ricotta cheese mix, mozzarella, sauce, parmesan, noodles. Repeat.
591. Serve on gluten free buns. My husband likes to add pepper jack cheese and let it get all melty and gooey before he eats it.
592. Let cool on cookie sheet for 5 minutes, then move to wire rack to cool completely.
593. Gradually add remaining ingredients, alternating liquid & bananas with dry ingredients.
594. Sprinkle topping on pie and bake 350 degrees for about 45 minutes.
595. Bake in a preheated oven at 350 degrees for about 1 hour or until a testing stick comes out clean when inserted into the bread.
596. Press firmly into an 8x8 pan, lined with foil. Refrigerate until set.
597. Serve with toast on a chilly day. Mmmmm!
598. Serve topped with your favorite chili toppings.
599. At this point you can wrap the potatoes up and freeze them for future use or you can bake them at 350 degrees until the tops are lightly browned, about 20 minutes.
600. Sprinkle tops with parmesan or non-dairy parmesan style cheese.
601. Fold chocolate mixture into whipped cream and thoroughly combine.
602. Once milk mixture has thickened, whisk in cheese until completely melted. Add salt & pepper to taste and sherry and whisk until combined. Pour cheese mixture over broccoli & turkey.
603. Gradually add in the dry ingredients and mix thoroughly.
604. Gradually add dry ingredients and mix until blended. The dough should be a little soft.
605. Once haystack cones are completely cooled and set, melt non-dairy chocolate chips over medium heat.
606. Mix two sugars with cinnamon and set aside.
607. Serve ice cream soft or put in freezer to harden completely.
608. Keep in an airtight container in the refrigerator.
609. THIS PART IS IMPORTANT FOR A FLAKY CRUST: PUT INTO THE FREEZER FOR 30 MINUTES BEFORE BAKING. If the dough is very cold before baking, you'll have a flakier crust.
610. Preheat oven to 350 degrees.
611. Usint a greased spatula, spoon batter into baking dish. The batter will be sticky, so make sure your spatula is well greased and spread it evenly in the pan.
612. Alternately add flour with milk until all ingredients have been mixed in.
613. Mix melted coconut oil and spices; brush onto squash flesh.
614. Cover and bake again for another 15 minutes or until cooked & tender to liking.
615. Cool & eat!
616. Let cool to room temperature.
617. Preheat oven to 375.
618. Preheat oven to 350 degrees.
619. Bake for 15 minutes or until cheese is melted and starting to brown.
620. In a large pot, bring broth, water and slices of ginger to a boil; let simmer for about 5 minutes to allow ginger to flavor the broth.
621. Cut cookies out with 1 1/2" diameter cookie cutters and place on baking sheets.
622. Pour into 9x13 pan, smoothing until batter is evenly distributed. Bake 350 degrees for about 20 minutes or until toothpick comes out clean.
623. Now add spinach, kale and mushrooms to the food processor and process until uniform in size; ad to the saute pan.
624. Remove fish from oil and drain on a cookie sheet lined with paper towels.
625. Increase the heat until you have a rolling boil. Make sure to stir constantly and don't walk away or you will likely boil over! (and not that I know or anything, but it'll make a HUGE mess!)
626. In a large nonstick pan, spritz with olive oil and pan sear fish over high heat for a few minutes on each side. Repeat until all fish has been seared.Remove fish from pan and transfer to rimmed baking sheet.
627. Eat!
628. Mixture will get very thick; stir constantly so you don't burn the mixture. Once thickened, mix in the rhubarb (and strawberries, if adding).
629. Add salt & pepper to taste and stir in vinegar.
630. Pour to cool on waxed paper; sprinkle with flaked sea salt to taste.
631. Use immediately or put into an airtight container in the refrigerator for up to three weeks.
632. Once sauce is thickened, add sherry, salt & pepper and sausage.
633. Put remaining pumpkin spice mix in refrigerator for future use.
634. Serve hot with veggies, chips and/or gluten free crackers.
635. Put the bacon wrapped poppers on the grill, face down to get the tops nicely browned. Make sure you start facedown, otherwise your filling will be too warm and melty and will drip out onto your grill! (I also learned this the hard way!)
636. Plate and serve!
637. Remove from oven and eat!
638. Pour onto a parchment paper lined cookie sheet and allow to set (I put mine in the refrigerator for a faster set time).
639. Pour batter into pan. Line apples on top of cake, spreading evenly.
640. Again bring to a boil, stirring occasionally, and boil for 10 minutes.
641. Pour over puffed rice cereal and quickly mix to combine thoroughly (you need to mix quickly as it the mixture will immediately begin to set).
642. Bake at 350 degrees for about an hour. I like my bread really moist and pound cake-like, so I tend to turn the oven off about 50 minutes in and let the bread stay in the oven until the oven isn't hot anymore.
643. Using a greased ice cream scoop, scoop dough and place on a greased cookie sheet. (it'll be very sticky--sometimes it helps to use olive oil or nonstick spray on the scoop).
644. Stuff your turkey bird and cook according to your turkey's package directions for a stuffed bird. Alternately, put into a bowl and bake for about 25-30 minutes at 350 degrees if you don't like your bird stuffed.
645. Bake 350 degrees for 20-25 minutes.
646. Remove top layer of parchment paper and spread softened butter on top, distribute brown sugar evenly over the butter, then sprinkle evenly with cinnamon.
647. Pour soup into bowls and top with lots of crumbled bacon!
648. Refrigerate until chocolate has set, about 30 minutes.
649. Place on a nonstick cookie sheet or in a scone pan (at this point I like to sprinkle a little cinnamon & sugar blend on the top), and bake for 10-12 minutes, or until the scones are starting to brown on the edges and are cooked all the way through.
650. At this point you can eat the food as a meal or continue making the risotto cakes. Line a jelly-roll pan with parchment paper; spoon risotto mixture onto paper and press with a spatula until the pan is full and the risotto is of the same thickness throughout the entire pan.
651. Alternately add the flour mixture with the nondairy milk. Once everything has been added, scrape sides of the mixer bowl, and beat on medium for about a minute.
652. Serve hot with eggs or some sort of protein.
653. After 5 days of brining, remove the meat and drain the brine through a sieve to save the spices. If you like your meat salty, skip Step 6 and move onto 7.
654. Add tomatoes with their juices and let simmer until sauce begins to thicken; add parsley.
655. To the remaining mixture, add 2 tsp. rootbeer concentrate. Immediately add to the 9x9 pan, adding the white layer on top, swirling a bit.
656. Add pasta to the saucepan and allow to simmer until sauce thickens to your liking and pasta is cooked tender.
657. Spread evenly over bottom layer and put back in refrigerator to allow filling to harden.
658. Remove from fryer and place on cookie sheet lined with paper towels.
659. Remove onions from fryer and let drain on paper towels. Salt to taste and eat hot!
660. Roll peanut butter balls in melted chocolate and place on cookie sheet lined with wax paper. Refrigerate until set.
661. Fold top half of calazone over meat mixture. Crimp edges with a fork or pinch closed with fingers.
662. Cool in refrigerator, stirring occasionally.
663. Remove from oven and let cool, stirring occasionally (otherwise it'll stick together in clumps). Store in a glass jar or airtight container.
664. For a creamier texture, blend half of the soup in a blender. Return to pot and stir to combine.
665. Using greased fingers or a greased cup bottom, press batter slightly so it flattens out a little into more of a "bun" look. Leave as-is if you want it to turn out more like a dinner roll.
666. Pour "cream" sauce over potatoes. Cover with foil and bake 350 degrees for 35-40 minutes or until bubbling.
667. Spoon into bowls and eat or put into airtight container and put into freezer.
668. Toast bread or rolls; divide meat mixture and top with cheese mixture.
669. Put crushed rice Chex onto a plate; press potato cakes into crushed rice cereal. Flip over and do on other side. Repeat until all patties are coated.
670. Can be made a day ahead and refrigerated OR made ahead and frozen.
671. Remove fat from crock pot.
672. Flake halibut and put back into pot. Heat through & season to taste with cajun seasoned salt.
673. Bake 375 degrees for about 25 minutes or until a toothpick comes out clean when inserted into center of muffin.
674. Mix in tomatoes and hot water; bring to a boil.
675. Bake at 350 degrees for 25-35 minutes or until cconut is toasted and sweetened condensed milk is bubbling around the pan edges.
676. Once oats and coconut are toasted, remove granola from oven and mix in dried fruits.
677. Line chocolate bars into pan.
678. Top with mozzarella and bake at 375 for 60 minutes.
679. Once all ingredients are incorporated, beat at medium speed for 3-4 minutes.
680. Once done cooking, let sit for 5 minutes, then remove from pan and let cool on a wire rack.
681. Chop into bars, wrap in plastic and refrigerate or freeze.
682. **This chili tastes even better then next day**
683. Turn oven to broil and place pan near the top of the oven by the broiling element. Keep an eye on the food so it doesn't burn.
684. To serve, fill a mug up 3/4 full with your milk of choice and heat. Add a generous scoop of the cocoa mix and stir until dissolved and frothy. Add marshmallows if desired.
685. Put gluten free bread and remaining 1 Tbs. melted butter in a food processor and process until you have fine bread crumbs.
686. Sprinkle counter with powdered sugar and roll out the cookies until they are about 1/4" thick (I prefer to use powdered sugar to roll out cookies instead of gluten free flours as it tastes good and not flour-y if some is left on the bottom of the cookies). Cut with cookie cutters.
687. Sprinkle counter surface with powdered sugar and knead until dough is pliable and not sticky.
688. Dip bottoms of coconut candies in chocolate and place back on wax paper. Allow chocolate to completely harden and cool. Keep stored in refrigerator in a resealable bag or airtight container.
689. Spread melted butter alternate on dough and sprinkle cinnamon/sugar mixture on top, making sure to have even distribution.
690. Preheat oven to 350 degrees F while the dough is cooling. One oven is preheated, bake at 350 for 30 minutes.
691. Spoon batter (it will be thick) into mini bundt pans that have been sprayed with non-stick spray; fill no more than 3/4 full or they will puff up too high.
692. Sprinkle the topping evenly over the batter, pressing down for an even coating (and to help press the batter down evenly in the pan).
693. Beat mixture on medium for 3 minutes.
694. Put squash back in oven for about 10 minutes or until sugar mixture is bubbly.
695. Toss with sea salt, optional, and enjoy!
696. Spoon lemon curd into mini pie shells, then refrigerate until completely set.
697. Remove dough from fridge and roll out to 1/2" thickness (I put between wax paper while I roll dough out). Cut each disc into 8 wedges.
698. Scoop heaping tablespoons onto prepared cookie sheet and press down gently to give a uniform thickness.
699. Cut and eat! Perfect with a gluten free beer on the weekends. 🙂
700. Add meatballs, bok choy & noodles to he pot. Let cook for a minute or two or until bok choy turns a dark green.
701. Roll out scraps and recut more cookies until all of the dough is used.
702. Remove brownies from oven and let cool in refrigerator.
703. Add drained tomatoes to the pan and stir, cooking for another 5 minutes or so. Season with salt and pepper if desired.
704. Continue frying fish in small batches until it is all cooked.
705. Stir in the liquid pectin and bring back to a rolling boil, cooking for 2 minutes.
706. Spoon a little sauce over each piece of fish and bake for about 5 more minutes or until fish flakes easily and is cooked through. Reserve any remaining sauce to serve on the side.
707. Evenly sprinkle remaining topping over rhubarb.
708. Serve as-is, over rice or cauliflower "rice".
709. Eat and enjoy!
710. Mix and serve over gluten free biscuits (or on anything you want!). I used Bob's Red Mill biscuit mix for an easy meal without too much cooking from scratch.
711. Rotate the poppers once they start browning. Try to keep the grill lid closed as much as possible so you maintain a constant heat.
712. Break up the popcorn if it has stuck together during the cooling process and eat!
713. Sprinkle topping evenly on top of the cake batter.
714. Add salt, pepper & dill and cook another 5 minutes.
715. Put rice mixture into greased pan, pressing down for a consistent thickness.
716. Spritz the top of the dough with olive oil so the dough doesn't dry out while rising (trust me, if you don't, you'll be baking dense hockey pucks!).
717. Roll dough up as tightly as possible so the cinnamon & sugar doesn't come out, using parchment paper to help with rolling if necessary. You should now have a cinnamon roll "log".
718. Store in an airtight container for up to a week (though it NEVER lasts that long in our house!)
719. Remove from baking pan and serve warm!
720. Refrigerate for 30 minutes (or overnight).
721. Spoon all of this batter into a Ziploc bag. Spray your donut pan (I use this one I got on Amazon: with nonstick spray.
722. Rinse the meat in cool water thoroughly to remove some of the excess salt. Fill pot up with cool water and let sit for 20 minutes.
723. Add heavy cream or coconut milk and turn burner to low and allow sauce to simmer/ thicken; add pasta and toss to coat well. I like to cook the noodles in the sauce for a few more minutes as it gives the sauce a thick, creamy consistency.
724. Refrigerate until firm. Once firm, remove fudge from pan by lifting out with foil. Cut into equal pieces and enjoy! Store in the refrigerator.
725. Serve!
726. In a saucepan over low heat, melt the remaining butter and chocolate, stirring until completely melted and smooth.
727. Eat with the dipping sauce of your choice!
728. Place on a greased cookie sheet lined with foil. Spray tops with non-stick cooking spray or brush with olive oil. Set aside to rise for 10-15 minutes.
729. Serve with apples. **Can also be used as an ice cream topping
730. bake at 375 degrees for 30 minutes or until golden brown and cooked through. Remove from oven and cool.
731. Eat!
732. Heat oil on medium high in a frying pan. Cook patties 4-5 minutes on each side or until brown.
733. Shred meat & serve on corn tortillas with dairy free sour cream, cilantro and salsa.
734. Serve in bowls and garnish with avocado and sprinkle a bit more cajun seasoning on top.
735. Let muffins sit and cool for at least a few hours. For some reason these muffins are a little chewy within the first few hours after baking. After 6-8 hours, the muffins have a "normal" muffin texture.
736. Stir in tamari, fish sauce & sugar.
737. Let cool completely before cutting.
738. Let cool and serve!
739. Smooth marshmallow cream evenly over chocolate bars.
740. Pour into three greased pans; swirl 1/2 c. of caramel sauce into the batter.
741. **if you are freezing the bread for future use, slice the bread and wrap individual slices in plastic wrap and freeze. Then when you want to eat, remove from freezer and thaw.
742. Once tops are nicely browned, remove from oven and serve careful biting into these, hot cheese on the top of your mouth can burn!
743. Store cocoa mix in the refrigerator and use within 5 days (though it never lasts that long!)
744. Sprinkle bread crumbs over broccoli, turkey & cheese; spread until there is uniform coverage of the bread crumbs.
745. Spray a cookie sheet or use parchment paper on the cookie sheet; arrange cookies so they have a little room to expand during baking.
746. Roll dough until it is about 1/8" thick. Cut with cookie cutters or cut out gingerbread house shapes.
747. Roll both edges of dough toward the center; pinch ends so they don't open while baking.
748. Remove from the oven, fill with your quiche or pie mixture and bake according to your other recipe instructions. At this point you can freeze the crust to use later.
749. Bake at 350 degrees for about 35 minutes or unti a cake tester comes out clean when inserted into the cake.
750. Bake 350 degrees for about 45 minutes. Make sure the batter doesn't jiggle in the pan when you check it, if it does, add 5 more minutes of cooking and check again.
751. Scoop batter into cupcake tins (filling no more than half full).
752. Enjoy while it is hot!
753. Place on baking sheet and bake at 375 for about 13-15 minutes or until slightly browned.
754. Bake 8-10 minutes or until cookies start to brown on edges. DO NOT over bake or they will be crunchy (if they turn out crunchy, our family calls them "dunkers" and can be salvaged by dunking into almond milk! You can also zap them in the microwave for 10 seconds to soften).
755. Season to taste with salt & serve!
756. Bake 8-10 minutes or until cookies are set; let cool on baking sheets before transferring to wire racks.
757. Mix powdered sugar, nondairy butter, nondairy milk and mint extract in a clean bowl in the stand mixer. Whip until fluffy and light.
758. Pull peppers out of oven. Using slotted spoon to drain off excess moisture, transfer meat & veggies into insides of peppers. (If you have leftovers, save it and fry it up with eggs for breakfast!)
759. Now, assemble tacos! Heat the corn tortillas up so they're a little bendy, then load up with fried fish, creme and cole slaw, if desired.
760. Remove the pan from heat and skim off any foam from the top. Add rum and vanilla extracts and stir well to combine. At this point, try not to sample too much--it is SOOO good that you'll definitely eat it right off the spoon.
761. Saute spinach in a little olive oil or more butter until is just begins to wilt. Remove from heat and plate with fish and some jasmine rice (optional).
762. Bake uncovered for 1 hour.
763. Once the bacon is cooked to your liking, turn the grill off and baste the tops of the poppers with gluten free BBQ sauce (optional) for a sweet kick to your spicy little peppers. Leave on grill long enough for the BBQ sauce to heat through.
764. Bake at 350 degrees for about 50 minutes, or until cake tester comes out clean.
765. Remove from heat and serve warm over a spinach salad. This makes about 1 quart of dresing, so store covered in the refrigerator--may be stored 2-3 weeks. Warm before using if it has been refrigerated.
766. In a saucepan, melt chocolate chips over medium low heat until melted.
767. Let rise in a warm place away from drafts for 20-30 minutes. I get impatient and fill my kitchen sink up with hot water and place the baking sheet on a wire cookie rack over the heat as the heat will activate the yeast.
768. Place cinnamon roll log seam side down. Using dental floss, cut the cinnamon log into 8 equal pieces. (place dental floss under log, cross floss and cut through dough--with this technique you won't have squished rolls!)
769. Once set, take cookie cutters and cut risotto into cakes.
770. Snip off the end of your Ziploc bag with scissors and squeeze batter into donut pan, filling each ring to the top.
771. To cook your meat: place meat in a crockpot with the spices, a chopped onion, some chopped carrots and a quartered cabbage (I weigh the meat down with the cabbage). Cover the meat with water; cook for about 8 hours on low.
772. Season to taste with salt & pepper and top with parmesan cheese, if desired.
773. Allow to cool for 2 minutes and then spread evenly over filling layer and put back in refrigerator to allow filling to harden.
774. Bake 375 degrees for 25-35 minutes, or until golden brown. Dip into warmed pizza sauce.
775. I make these in advance and once they are cool, I slice in half and freeze. If using straight from freezer, cook in microwave 20-25 seconds before toasting or making sandwiches. This is a great versatile bread recipe that can be used for sandwiches, sloppy joes, burgers, etc.
776. Serve on salad with vinaigrette.
777. Shred meat & serve on corn tortillas with dairy free sour cream, cilantro and salsa.
778. Reduce heat to simmer on medium heat and cover; simmer 20 minutes, stirring occasionally.
779. Drop remaining cookie batter on top of marshmallow cream and press down evenly with fingers or spatula.
780. Bake in a preheated oven at 350 degrees for 40-45 minutes or until toothpick inserted into cake comes out clean.
781. Bake uncovered at 350 degrees for about 20 minutes or until bubbly and bread crumbs have browned.
782. Bake 7-8 minutes; do NOT let them cook so long that they turn brown or you will have crunchy cookies! I always aim to have them look a little under cooked as they will continue to cook a bit when you remove them from the oven.
783. Place on greased cookie sheet and bake for 10 minutes.
784. Place parchment paper on a rimmed baking sheet and place kringle on paper.
785. Remove from the oven and let cool for about 5 minutes.
786. Remove from oven and let cool.
787. Bake at 350 for about 15-20 minutes.
788. Cool on wire rack.
789. Let cool for a few minutes on cookie sheets before transferring to wire rack to finish cooling.
790. Mix nondairy butter, milk and powdered sugar in stand mixer until stiff.
791. Spread mint frosting evenly over brownies, using an offset spatula. Place back in refrigerator to allow frosting to set.
792. Once peppers are stuffed, put them back in the oven for another 15-20 minutes or until the peppers are cooked to desired tenderness. .
793. Eat!
794. Pour into jars, leaving about 1/4 - 1/2" head room, wipe rims with a damp cloth and secure jar lids, but don't tighten too tight.
795. Throw on a plate and serve!
796. Cool & serve; serve with a drizzle of caramel sauce if desired.
797. Pour chocolate over rice bars and spread evenly.
798. Bake 375 for 25-30 minutes or until golden brown and they make a "thump" noise when you tap the bottom.
799. Place cinnamon rolls in a greased pan. At this point you can cover and refrigerate overnight OR allow to rise until they double in size.
800. In a small frying pan, heat up oil until simmering. Place risotto cakes in pan and fry until crisp and browned; flip and repeat on second side. (alternately you can use a deep fryer for this process)
801. Bake 15-17 minutes at 350 degrees. Remove from oven and let sit in pan for a minute or two before taking donuts out of the pan. Let donuts cool on a wire rack until they're still warm but able to be handled without burning yourself.
802. Shred meat and serve with the veggies and a side of spicy mustard!
803. Once the cookie bars have set, remove the cookie bars by removing the foil liner. Cut into squares and enjoy!
804. Can be made ahead and frozen. If cooking frozen calazones, add to cooking time to allow for defrosting.
805. Remove lid, and increase heat to high; allow to simmer until liquids are reduced by half.
806. Bake at 350 degrees for 30-35 minutes or until the top is nicely browned.
807. Remove immediately from pans and cool on wire rack.
808. THE NEXT STEP IS IMPORTANT!! Remove the cookies from the cookie sheet IMMEDIATELY after removing them from the oven; if you wait, they will stick to the pan, crumble when you scrape them off, and you will be sad you wasted your time!
809. Let cookies cool before you try to remove them from the cookie sheet; if you are impatient the cookies will crumble and fall apart. Once they cool they will crisp up and be ready to decorate or assemble into houses.
810. Bake 350 degrees for about 25 minutes.
811. Flip pan over onto a wire rack and remove cakes from pan; let cool completely.
812. Remove from oven & let cool.
813. While scones cool, whisk remaining ingredients together. Glaze should be thick enough to spread, but not so thick it is like frosting. Add a little more milk or maple syrup if it is too thick, but not so much that it becomes runny.
814. Frost one cookie and sandwich another on top of the frosting...they should resemble homemade Oreo cookies at this point. Try your hardest to not eat them at this point. (Or, if you were smart, you would have made sure that there was one cookie without a "mate" so you can test one cookie with the filling!)
815. In a microwave bowl, melt nondairy chocolate chunks and butter for about 30-60 seconds or until chocolate is completely melted. Allow to cool for a few minutes before spreading on mint layer.
816. Enjoy!
817. Put jars in preheated canner, making sure that there is at least 1/2" of water over the tops of the jars. Bring canner to rolling boil and process jars for 10 minutes.
818. Let bars cool until set (I'm impatient, so I usually stick the pan in the refrigerator to speed the process along). Remove bars from pan, slice and eat!
819. Remove from oven and let cool for a few minutes before eating.
820. Preheat oven to 400 degrees. Once rolls have risen, bake at 400 degrees for 18-22 minutes or until golden brown and cooked all the way through.
821. Serve hot!
822. In another bowl, whisk the powdered sugar, maple syrup, nondairy milk and maple extract until smooth.
823. Stir in cilantro, squeeze lime over and mix well. Serve with rice.
824. Frost with frosting and drizzle remaining caramel over cake or onto individual slices once the cake is cut.
825. Put cookies on a wire cooling rack and frost once cool.
826. Eat plain, assemble into gingerbread houses (the best method for assembling the houses with a very quick dry/cooling time is to use caramalized sugar) or frost and decorate!
827. Remove kringle from oven and let sit to cool for a few minutes.
828. In a measuring cup, add powdered sugar and whisk in non-dairy milk alternate, whisking until smooth and of a pouring consistency (it should be thick, but pourable).
829. In a stand mixer, cream butter for about 8 minutes until it is fluffy.
830. Spread glaze on cooled scones and let set.
831. Heat nondairy chocolate chips in a metal bowl set on top of a pot of boiling water; stir constantly until a smooth consistency.
832. Spread chocolate evenly on top of mint layer, using an offset spatula. Immediately sprinkle chocolate chips on melted chocolate, pressing them down into melted chocolate.
833. Remove jars from canner and place on a wire rack to cool. Listen for the pop of the jar lids to ensure a good seal. Leave jars undisturbed for at least 24 hours to allow jam to set.
834. Note: if you intend to make a loaf of bread, spoon into a loaf pan and let rise for about 30-40 minutes, then bake for about an hour; cover the top with foil if it starts to get too brown.
835. If you want to frost them, mix frosting ingredients in a mixer while the cinnamon rolls are baking. Frost immediately upon removing them from the oven.
836. Garnishes: we made an Asian slaw with carrots, cabbage and green onions with a drizzle of olive oil, rice wine and gluten free tamari and topped it with sesame seeds. The photo also shows a spicy avocado crème which we made with one ripe avocado, a few scoops of sour cream (nondairy works well) and enough Sriracha to add a kick, but not overpower the dish with spice...we used an immersion blender to get it completely smooth. Play around with quantities until you get it the way you like it.
837. Take a donut and dip the top half into the glaze and place on wire rack to set. If you want sprinkles, immediately dip glaze top into a plate full of sprinkles. Repeat until all donuts are glazed.
838. Cream all ingredients together until frosting is light and fluffy.
839. For the frosting, just all all ingredients to a mixer and whip until the frosting is of a spreading consistency. You may need more powdered sugar or more milk, depending on how you like your frosting. Honestly, I never measure the ingredients for frosting, so this is just a guess on how much I use. I've ALWAYS just "eyeballed" it.
840. Whisk glaze ingredients together and evenly pour over kringle or serve glaze on the side.
841. Drizzle over mini bundt cakes and sprinkle with a bit of cinnamon if desired.
842. Add powdered sugar and pinch of salt and mix on low until incorporated.
843. Serve! These are excellent with coffee.
844. Working quickly, put one cookie in the melted chocolate, flip with a fork and make sure sides are covered. Scrape off excess chocolate so you have a thin chocolate covering, and place on parchment paper to cool/harden.
845. Allow to set in the refrigerator. Once completely set, remove brownies by lifting up on parchment paper and slicing into squares or triangles. I DARE you to eat JUST ONE!
846. Enjoy your jam on toast, in crepes, or warm some up and pour it over vanilla ice cream.
847. Serve warm and enjoy!
848. Layer frosting evenly between cake layers.
849. Add vanilla extract and about 3-4 Tbs. milk until frosting is of desired consistency.
850. Once cookies are set (if you're impatient, stick them in the refrigerator or outside if it is cool, dry weather to speed up the process), enjoy with a glass of nondairy milk or with ice cream. My husband eats these for breakfast with a cup of coffee. 🙂
851. Eat & enjoy!
852. Frost and sprinkle cupcakes with cinnamon & sugar if desired.

2 comments to bananas foster jam

  • Joanna  says:

    Sounds awesome!!! Thanks for the recipe!

  • Much Kneaded  says:

    This is the best jam ever! My kids went crazy over it!!

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