Shrimp Parm Mac

Brussels sprouts cooked with a spicy honey sriracha sauce.

Honey Sriracha Brussels Sprouts

A gluten-free wrap filled with teriyaki chicken.

Teriyaki Chicken Wrap

A gluten-free wrap filled with spicy steak.

Spicy Steak Wrap

Gluten-Free Cookies

Double the protein with flame-grilled steak AND BBQ chicken.

Big Kahuna

Delicious shrimp prepared with citrus and garlic.

Citrus Garlic Shrimp

Fresh green beans tossed in a garlicky cilantro sauce.

Garlicky Cilantro Green Beans

Amazing Mac

A gluten-free wrap filled with fresh veggies.

Veggie Wrap

Broccoli sautéed with sesame and ginger.

Sesame Ginger Broccoli

A gluten-free wrap filled with BBQ chicken.

BBQ Chicken Wrap

A bowl filled with deliciously nutritious veggies.

Veggie Vacay Bowl

Dole Whip

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the macaroni

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until lightly golden. Gradually whisk in the milk, stirring constantly until the mixture thickens.

Prepare the cheese sauce

Remove the pot from heat and stir in the cheddar cheese, parmesan cheese, garlic powder, onion powder, salt, black pepper, and paprika until the cheese is melted and the sauce is smooth.

Add the cheeses

Add the cooked macaroni and shrimp to the cheese sauce. Stir well to combine. Cook over low heat for 3-4 minutes until the shrimp is cooked through and pink.

Combine macaroni and shrimp

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. Sprinkle breadcrumbs on top. Bake for 20-25 minutes until the top is golden and crispy.

Bake the mac

Garnish with chopped parsley and serve hot.

Serve

Elbow macaroni

Shrimp, peeled and deveined

Butter

All-purpose flour

Milk

Cheddar cheese, shredded

Parmesan cheese, grated

Garlic powder

Onion powder

Salt

Black pepper

Paprika

Breadcrumbs

Parsley, chopped (for garnish)

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half for even cooking.

Prepare the Brussels Sprouts

In a small bowl, mix together honey, Sriracha sauce, minced garlic, salt, and black pepper until well combined.

Make the Sauce

In a large bowl, toss the halved Brussels sprouts with olive oil and then pour the honey Sriracha sauce over them. Mix well to ensure all the sprouts are evenly coated.

Coat the Brussels Sprouts

Spread the coated Brussels sprouts evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.

Roast the Sprouts

Once done, remove the Brussels sprouts from the oven, and garnish with sesame seeds and chopped green onions before serving.

Garnish and Serve

Brussels sprouts

Honey

Sriracha sauce

Olive oil

Garlic cloves, minced

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Heat the cooking oil in a skillet over medium heat. Add the chicken thighs and cook until browned and cooked through, about 6-7 minutes on each side.

Cook the Chicken

Once the chicken is cooked, pour the gluten-free teriyaki sauce over the chicken and let it simmer for an additional 2-3 minutes until the sauce thickens slightly.

Add Teriyaki Sauce

Remove the chicken from the skillet and let it rest for a couple of minutes. Then slice it into thin strips.

Slice the Chicken

On each gluten-free wrap, layer the shredded lettuce, sliced cucumbers, grated carrots, and teriyaki chicken strips.

Assemble the Wrap

Sprinkle with sesame seeds and chopped green onions. Roll the wrap tightly and serve immediately.

boneless, skinless chicken thighs

gluten-free teriyaki sauce

gluten-free wraps

shredded lettuce

sliced cucumbers

grated carrots

sesame seeds

green onions, chopped

cooking oil

In a bowl, mix olive oil, garlic powder, cayenne pepper, paprika, salt, and black pepper. Rub the mixture onto the flank steak and marinate for at least 30 minutes.

Prepare the steak

Preheat a grill or skillet over medium-high heat. Cook the marinated flank steak for about 5-7 minutes on each side or until it reaches your desired doneness. Remove from heat and let it rest for a few minutes before slicing.

Cook the steak

Slice the cooked steak thinly. On each gluten-free wrap, layer lettuce leaves, sliced steak, halved cherry tomatoes, sliced avocado, and a dollop of sour cream.

Assemble the wraps

Fold the sides of the wrap in and roll it up tightly. Cut in half if desired and serve immediately.

Wrap and serve

Flank steak

Cayenne pepper

Gluten-free wraps

Lettuce leaves

Cherry tomatoes

Avocado

Sour cream

In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, granulated sugar, and brown sugar until well combined.

Combine Dry Ingredients

In another bowl, beat the softened butter with the eggs and vanilla extract until creamy and smooth.

Mix Wet Ingredients

Gradually add the wet mixture to the dry mixture, stirring until a dough forms.

Combine Mixtures

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.

Chill Dough

Preheat Oven

Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Shape Cookies

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

Bake

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free cookies!

Cool and Serve

Unsalted butter, softened

Eggs

Vanilla extract

In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper.

Prepare the Marinade

Rub the marinade onto the steak and chicken thighs. Let it sit for at least 30 minutes.

Marinate the Steak and Chicken

Preheat the grill to medium-high heat. Grill the steak for about 6-8 minutes on each side or until desired doneness. Remove from the grill and let it rest.

Grill the Steak

On the same grill, cook the BBQ chicken thighs for about 7-10 minutes on each side, basting with BBQ sauce during the last few minutes of grilling.

Grill the Chicken

Slice the grilled steak and chicken. Layer the lettuce, sliced tomato, onion, steak, and chicken on a plate. Top with shredded cheddar cheese and drizzle with additional BBQ sauce if desired.

Assemble the Big Kahuna

Flame-grilled steak

BBQ chicken thighs

BBQ sauce

Tomato, sliced

Onion, sliced

In a bowl, combine olive oil, lemon juice, orange juice, garlic, lemon zest, orange zest, salt, and black pepper. Mix well.

Add the shrimp to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes.

Marinate the Shrimp

In a large skillet over medium-high heat, add the marinated shrimp along with the marinade. Cook for about 3-5 minutes, or until the shrimp turn pink and are cooked through.

Cook the Shrimp

Remove from heat, garnish with chopped parsley, and serve immediately.

shrimp, peeled and deveined

garlic, minced

olive oil

fresh lemon juice

fresh orange juice

zest of 1 lemon

zest of 1 orange

salt

black pepper

fresh parsley, chopped

Trim the ends of the fresh green beans and wash them thoroughly.

Prepare the Green Beans

Bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until they are bright green and tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process.

Blanch the Green Beans

In a blender or food processor, combine the fresh cilantro, garlic cloves, olive oil, lemon juice, salt, and black pepper. Blend until smooth and well combined.

Make the Garlicky Cilantro Sauce

Once the green beans are cool, drain them from the ice water and add them to a serving bowl. Pour the garlicky cilantro sauce over the green beans and toss gently to coat.

Toss the Green Beans

Serve immediately as a side dish or chill in the refrigerator for 30 minutes for a refreshing cold dish.

Fresh green beans

Fresh cilantro

Garlic cloves

Lemon juice

In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt butter over medium heat. Stir in flour and cook for about 1 minute until lightly golden. Gradually whisk in milk and cook until thickened.

Make the Cheese Sauce

Remove the pot from heat and stir in cheddar cheese, salt, black pepper, and paprika until the cheese is melted and the sauce is smooth.

Add Cheese and Seasonings

Add the drained macaroni to the cheese sauce, stirring to coat the pasta evenly.

Combine Pasta and Sauce

Transfer to a serving dish and enjoy your Amazing Mac!

Cheddar cheese

Wash and slice the cucumber, bell pepper, and carrot into thin strips. Mash the avocado in a bowl and mix with lemon juice, salt, and pepper.

Prepare the Vegetables

Lay out the gluten-free tortilla wraps on a clean surface. Spread a layer of hummus over each wrap.

Assemble the Wraps

Evenly distribute the spinach, sliced cucumber, bell pepper, carrot, and avocado mixture onto each wrap.

Fill the Wraps

Carefully roll the wraps tightly from one end to the other. Slice each wrap in half diagonally.

Wrap it Up

Serve the veggie wraps immediately or refrigerate for later. Enjoy your fresh, gluten-free veggie wraps!

Gluten-free tortilla wraps

Cucumber

Bell pepper

Carrot

Spinach leaves

Hummus

Pepper

Wash the broccoli and cut it into florets, ensuring they are of similar sizes for even cooking.

Prepare the Broccoli

In a large skillet or wok, heat the sesame oil over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.

Sauté the Aromatics

Add the broccoli florets to the skillet and stir-fry for about 5-7 minutes until they are bright green and tender-crisp.

Cook the Broccoli

Pour in the soy sauce and sprinkle with salt and pepper to taste. Stir well to coat the broccoli evenly.

Add Flavor

Remove the skillet from heat and sprinkle the sesame seeds over the broccoli. Toss to combine and serve warm.