Gluten-Free, Dairy-Free, Serves 2 Directions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine half of the curry with 2 tsp of oil. Season to taste, then coat the potatoes in the mixture. Toss the pepper in, then spread out to bake for 20 minutes. Chop the mint, deseed […]
Tikka Salmon Traybake Read More »
Gluten-Free, Dairy-Free, Serves 4 chicken Slaw Tacos Directions: Preheat the oven to 375 degrees F. Spray the wonton wrappers with cooking spray, then drape them over the side of a 9×13 baking dish. Bake for 7-8 minutes. Make sure not to burn. Remove from the oven, and gently pull them apart. Bake another 7-8 minutes
Chicken Wonton Tacos Read More »
Gluten-Free, Vegan, Serves 8 Directions: Cook the pasta as directed on the packaging. Add the asparagus to the water in the last 2-3 minutes of cooking. Reserve 1 cup of the pasta water and drain the rest. Toss the hot pasta and asparagus with the pesto, jalapeno, ricotta, lemon, and reserved pasta water. Season to
Spicy Pesto Asparagus Pasta Read More »
Gluten-Free, Vegan, Serves 6 Directions: Into a dutch oven or heavy soup pot, warm the oil over medium heat. Add the onions, celery, carrots, garlic, and jalapenos. Saute until tender, about 8 minutes. Add the broth, tomatoes, beans, cumin, salt, quinoa, corn, cilantro, and cayenne pepper. Season as needed. Bring to a boil, and reduce
Mexican Quinoa Stew Read More »
Gluten-Free, Vegan, Serves 6 Goddess Dressing: Directions: In a large bowl, combine greens, carrots, cucumber, celery, cilantro, radishes, and buffalo wings. Prepare the dressing by blending all the ingredients until smooth. Toss the salad and top with the feta and avocado. Serve with the dressing on the side or toss the salad in the dressing
Crispy Buffalo “Chicken” Salad Read More »
Gluten-Free, Dairy-Free, Serves 4 Directions: Preheat the oven to 325 degrees F. In a large oven-safe skillet, heat the oil over medium heat. Add the onion and saute until tender. Stir in the garlic and cook until fragrant. Add in the peppers and chorizo. Cook until the chorizo browns, about 5-6 minutes. Stir in the
Gluten-Free, Dairy-Free, Serves 6 Directions: Into a large bowl, whisk milk, salt, sumac, 1/4 cup molasses, and 2 Tbsp olive oil. Add the chicken legs and toss to coat. Cover and refrigerate overnight. After the chicken has marinated, preheat the oven to 425 degrees F. Remove the greens from the carrots, rinse, and set aside
Pomegranate-Sumac Chicken Read More »
Gluten-Free, Dairy-Free, Serves 6 Directions: Melt olive oil and butter in a large dutch oven over medium heat. Add in the onions and cook for 2-3 minutes. Next, add the garlic, shallots, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper to taste. Cook for an additional 5 minutes. Add the sherry and
Chicken Noodle Soup Read More »
Gluten-Free, Vegan, Serves 4 Directions: Preheat the oven to 350 degrees F. Heat the oil in a large cast-iron skillet over medium heat. Cook the onion and kale for 8 minutes, adding a splash of water to prevent it from sticking. Stir in the garlic and cayenne for the last minute. Set aside. Cook the
Gluten-Free, Vegan, Serves 4 Directions: Heat 1 Tbsp oil in a large skillet over medium-high heat. Add cabbage and carrots. Cook often tossing until edges start to brown, about 4-5 minutes. Reduce heat and continue to cook for another 5 minutes. Cook the udon noodles as directed on the package and drain. Transfer the noodles
