GF Ritz Bitz crackers

3/4 cup + 2 Tbs gluten free flour

2 Tbs tapioca flour

1 1/2 tsp baking powder

1/4 tsp paprika

1/2 tsp maple syrup

1/4 tsp salt

3 Tbs cold butter

1/4-1/2 cup ice water

avocado oil spray

chunky sea salt

Mix gf flour, tapioca flour, salt, paprika, and baking powder. Grate the butter into the flour mixture. Stir together well to combine butter. Add maple syurp and 1/4 cup of the ice water. Mix together until it can form into a dough ball. Add more ice water as needed to make into a dough (don’t get it too soft). If you need to, refrigerate it for 15-20 minutes if it gets too warm so its easier to roll out.

Roll out thinly (about 1/8 inch) and cut into circles with a cookie cutter or just cut into tiny squares using a pastry cutter.

Place on a greased cookie sheet, spray with avocado oil spray and sprinkle with chunky sea salt. Bake at 375F for 10 minutes. Stir/move around and cook for 2-5 more minutes until starting to get golden brown.

Fill with peanut butter for peanut butter ritz bitz bites.

Chicken Carbonara (DF/GF)

1.5 lbs chicken, cooked

1/2 onion, chopped

3 cloves garlic, diced

8 oz bacon

1-2 cups cups frozen peas

1 head cauliflower (optional)

3/4 cup coconut milk

3 eggs (some recipes use only the yolks, but using the immersion blender i am able to use the entire egg without it scrambling the sauce)

1/2 tsp oregano

1/2 tsp basil

1 lb pasta (jovial rice pasta=by far the best gluten free pasta)

2 cups of reserved pasta water

Roast cauliflower in the oven with some olive oil, salt, and pepper at 375F for 30 minutes while you make the rest of the meal. You can optionally add more peas to make it easier and skip the cauliflower.

Cook bacon in a cast iron skillet.

Remove bacon, and crumble. Cook chopped onion in bacon grease for 5 minutes. Add chopped garlic and cook for 1 minute. Add bacon back in then add in peas, cooked chicken, and the roasted cauliflower.

Cook pasta. Save 2 cups of the pasta water. Mix pasta in with the protein/veggies in the cast iron. Turn off cast iron so it cools down a bit before the next step.

Mix together coconut milk, eggs, oregano, and basil with an immersion blender. Add two cups of the pasta water. Add sauce into the cast iron and mix well. Turn on low and cook for a minute stirring constanlty to cook the egg in the sauce without scrambling it.

Salt and pepper to taste (will depend on how salty the bacon is)

Black Forest Cake

For the cake:

2 cups unbleached Bob’s red mill (blue bag) gluten free flour

1 cup maple syrup

⅔ cup cocao powder 

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup almond milk or other milk of choice

1/2 cup brewed coffee or more milk

1/4 cup melted butter

1 egg

2 teaspoons vanilla

Whipped cream:

2 cups whipping cream

2 Tbs honey

1 tsp vanilla

Cherry sauce:

1/4 cup water

1 Tbs cornstarch

3 1/2 cups pitted frozen cherries

2 Tbs maple syrup

1/2 teaspoon vanilla extract

Dark chocolate shavings/curls

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1. Preheat oven to 350ºF. Grease two 8″ or 9″ round cake pans.
2. In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix maple syrup, milk, coffee, melted butter, egg, and vanilla. Mix with dry, beating just until batter is smooth.
3. Pour batter into prepared pans and place onto middle rack of oven.
4. Bake 20–25 minutes
5. Let cool completely before putting the cake together.
6. while cake bakes, make whipped cream. Place all ingredients (chilled cream) into a bowl and mix until fluffy. keep refrigerated.
7. while cake bakes, make cherry sauce. Place all ingredients into a saucepan and cook on medium-low until it bubbles and thickens. Cool completely before assembling cake.

Putting cake together:

1. Put cooled cake layer onto a serving plate. Top with half of the cherry sauce and then about 1 cup whipped cream. Repeat with second cake layer, remaining cherry sauce and whipped cream.
2. Garnish with fresh cherries and chocolate shavings. Keep cake refrigerated.

Thai Basil Shrimp

1.5 lbs shrimp

12 oz pad thai noodles or any rice noodles

1 head cauliflower

8 oz mushrooms, sliced

For the sauce:

4 cloves garlic, diced

1 1-inch piece ginger, peeled and shredded

2 tsp thai red curry paste

2 tablespoons fish sauce

2 tablespoons lime juice

3 tablespoons coconut aminos or soy sauce

1 tablespoon rice wine vinegar

1 tsp honey (if using soy sauce instead of coconut aminos)

1 cup lightly packed basil leaves, sliced small

1/4 cup almond or coconut milk

chop cauliflower, coat with olive oil and salt, roast at 375 for 30 min. Add mushrooms to one side of the pan and roast for another 15-20.

While thats cooking, mix together all of the sauce ingredients.

Cook rice noodles.

Cook the shrimp on a greased medium high pan for a few minutes until almost cooked through. Add sauce ingredients and simmer for 2-3 minutes on low.

Add rice noodles and roasted vegetables to the shrimp and sauce and mix together. Add salt if needed but the soy sauce is usually plenty salty.

Homeade Gluten-Free Pancakes

1 cup Buckwheat (Ground into flour)

1 cup Steel Cut Oats (ground into flour)

1/2 cup Coconut Flour

1 tsp Baking Soda

2 tsp Baking Powder

2 Eggs

1 tsp Vanilla Extract or 1/2 tsp almond

2 ripe Bananas

2 tbs sourdough starter or 1 tsp apple cider vinegar

Grind the buckwheat and steel cut oats, then mix with the cocont flour and sourdough starter. Add water until its a pancake consistency. Cover and let it soak and sit out overnight. In a seperate bowl mix together bananas, eggs, and vanilla/almond extract. Put the wet mixture in the fridge. The next morning mix the wet ingredients, baking soda, and baking powder into the soaked flour. Add blueberries, pecans, or any mixins. Cook on a griddle and serve with maple syrup or just eat it as it is. Enjoy!

Sushi Rice Bowls

2 cups sushi rice, soaked, rinsed and cooked according to directions.

1 lb white fish seasoned with salt, pepper, and ground ginger

roasted broccoli or steamed green beans

Kelp flakes and/or sesame seeds on top

sushi rice bowl sauce (enough for 2 dinners worth):

1/3 cup olive oil

3 Tbs sesame oil

3 Tbs Rice vinegar

1/4 cup coconut aminos

3/4 cup filtered water

3 cloves garlic, peeled

1 inch ginger, peeled

1/4 cup raisins

Cook seasoned fish on a greased medium high skillet for 3-4 minutes per side or until cooked through and no longer translucent.

blend together all sauce ingredient in a vitamix until its emulsified.

layer cooked rice, fish, and vegetable. top with sauce and kelp flakes.

Oatmeal Breakfast Bake

Makes a double batch for two mornings, so 12 total servings.

7 figs, stem removed

1 can full fat coconut milk (plus the can refilled with water)

1/4 cup chia seeds

3 eggs

1 tsp almond extract

1 tsp apple cider vinegar

1/2 cup almond meal if I have leftover meal from making almond/hemp milk

8 cups sprouted oats

1 tsp baking soda

1 tsp cinnamon

1/8 tsp allspice, optional

pinch cloves, optional

1/4 tsp salt

Combine everything in a blender besides oats, spices, salt, and baking soda. Blend until smooth.

Measure out oats and baking soda in a large bowl. Pour wet ingredients in and combine. Split between two 9 by 13’s. Bake at 350 for 25 minutes.

To serve, break it up, add chopped pecans and sliced banana, and pour almond/hemp milk on top

variations:

add 2 tbs of molasses and 1/2 tsp ground ginger to make it gingerbread bake.

add 1 cup shredded carrots and 1/2 tsp nutmeg and make it carrot cake bake. Switch pecans to walnuts on top.

add 2 small apples, diced and 1/8 tsp more allspice for apple pie bake.

Creamy Chicken and Mushroom sauce

• 2 pounds cremini mushrooms, thinly sliced
• 1 tablespoon butter
• 5 cloves garlic finely chopped
• 1 small onion, finely sliced
• 1/2 cup chicken bone broth 
• 2 tablespoons cornstarch
• 1 ½ cups almond milk
• salt to taste
• pepper to taste
• 1 lb cooked chicken

Heat butter in a cast iron skillet. Add onions and cook for 10 minutes. Add chopped garlic and mushrooms. If you are cooking from raw chicken, add cubed chicken breast now as well. Salt and pepper. Cook for 5 more minutes. (If you are using precooked rotisserie chicken, add that now).

While that cooks, mix together cornstarch, broth, and almond milk. Add to the cast iron and cook on medium low for 10 minutes. Salt and pepper to taste if needed.

Serve over rice or jovial brown rice pasta alongside roasted vegetables.

Sichuan Beef stir fry

2 Tbs avocado oil (1 at a time)

5 large carrots, peeled and julienned

1 onion, sliced thin

4 oz sliced mushrooms

2 cups chopped broccoli

1 pepper, sliced thin

4 cloves garlic, minced

1.5 lbs beef, sliced thin

1 Tbs tapioca flour

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1/4 cup coconut aminos

1.5 inch knob ginger, peeled and grated

1 tbs rice wine vinegar

1 tbs fish sauce

1 tsp sesame oil

1/8 tsp chinese five spice

a couple shakes to 1/4 tsp red pepper flakes, depending on spice desired

1/3 cup bone broth

2 cups rice plus 4 cups bone broth to cook it in

Chop all vegetables. Heat 1 tbs oil in cast iron. Cook onion for 2 minutes. Add carrots and broccoli and cook for 2 minutes. Add mushrooms, garlic, and peppers and cook until tender. Add a bit of bone broth as needed to keep from burning. Remove veggies from cast iron and place in a bowl.

Start rice while cooking vegetables. (i soak mine overnight and rinse off the water to remove the arsenic. then add bone broth to cook)

Mix together tapioca flour, garlic powder, salt, and pepper. Coat beef in mixture. Heat 1 Tbs oil in the same cast iron. Cook beef for a couple minutes, just until cooked through. Do not stir too much to get a good sear.

Mix together sauce ingredients (bone broth, coconut aminos, ginger, vinegar, fish sauce, chinese five spice, red pepper flakes).

Add back in vegetables to the cast iron that has the beef cooking. Add the sauce. Cook for 2-3 minutes until sauce is thickened.

Serve over rice.

Orange breakfast muffins

• 4 ½ cups oats, ground into flour
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 teaspoon baking soda
• 2 teaspoon baking powder
• ½ teaspoon salt

wet ingredients

• 1 can full fat coconut milk
• 2 oranges, zest and juice
• 2 eggs
• 9 pitted dates
• 2 tsp vanilla extract
• 1/3 cup coconut sugar, optional if you want them sweeter. I omit it, especially for breakfast.

Preheat oven to 400.

Grind oats and mix with flours and dry ingredients. Place all wet ingredients into vitamix and blend until dates are smooth. Mix dry and wet.

Grease stainless steel muffin tins with coconut oil and fill 3/4 way. Bake for 10 minutes at 400. Turn down to 350 and bake for another 13-18 minutes. Makes 20 or so muffins depending on how high you fill them.