• 2pints grape tomatoes
• 8oz block of feta cheese
• 6oz black olives
• 1 whole head of garlic
• 2 packs Miracle Noodle fettuccine
• Extra Virgin Olive Oil
• Fresh basil
• Salt
• Black pepper
• Red pepper flakes for garnish (optional)

• Preheat the oven to 400* degrees.
• In an oven safe dish add tomatoes, feta cheese, black olives, whole garlic with the top sliced off.
• Add salt, black pepper and liberally top with olive oil evenly throughout all ingredients.
• Mix the ingredients making sure the tomatoes and olives are evenly coated.
• Place in the oven to bake for 35mins.
• Prepare noodles to packaging instructions and set aside.
• Remove from the oven and carefully take out the garlic and squeeze out of its casing. At this point the garlic is so soft, this will be very easy for you to do. (Be careful as it will be hot)
• Add garlic back to baking dish and mix the ingredients together until it forms a creamy well combined sauce.
• Add the noodles to the creamy mixture and make sure to evenly coat all the noodles.
• Serve, top with red pepper flakes and enjoy!

• 1 cup dry gluten-free oatmeal
• 2/3 cup coconut flakes
• 1/2 cup peanut butter
  
• 1/2 cup ground flaxseed
• 1/2 cup dark chocolate chips
• 1/3 cup honey
• 1 tbsp Chia seeds
• 1 tsp vanilla extract

• In a large bowl mix all ingredients together. Let’s sit in the fridge for about half hour.
• Roll into small balls, about 1-1.5 inches size in size.
• Store in airtight container in fridge.

• 3lbs chicken about 14-16 drumsticks 
• Extra Virgin Olive Oil
• Women’s Bean Project Garlic & Herb spice blend (can substitute with garlic and herb seasoning of choice, but this one is perfection)
• Salt & Pepper to taste

1. ​Thoroughly coat drumsticks with olive oil
2. Sprinkle with seasoning (2-3 tbsp), salt and pepper
3. Make sure each piece is covered evenly with all ingredients
4. Cover and let sit in fridge for 30 minutes to an hour. You can leave it to sit overnight for a bolder flavor.

• Preheat oven to 375*
• Bake 15 minutes
• Turn chicken over and bake 15 more minutes
• Broil for an additional 6 minutes

• Mayonaise
• Sriracha sauce

• Always use a 2 to 1 ratio for this dip. Two parts mayo and one part Sriracha.
• Add ingredients to a bow and mix together until smooth and one solid color.

• 1 gluten-free slice of multigrain bread
• 1/2 Haas avocado mashed 
• Organic egg over-easy (or however you love your egg)
• Trader Joe's Chile Lime seasoning to taste

• 1 Medium Eggplant 
• 1/2 Celery Stalk
• Broccoli
• 3 Large Carrots
• 2 Heads of Bok Choy
• 1/2 Small Chopped Cabbage
• Snow Peas
• Mushrooms
• Brussels Sprouts
• {you can pick up a pre-mix of Sri Fry vegetables}
• 1tbs Organic Fresh Garlic
• 1tbs Organic Fresh Ginger
• 1tbs Virgin Olive Oil
• 1/2tbs Roasted Sesame Oil
• 1.5tbs Gluten Free Soy Sauce
• 1ts Chili Paste / Sriracha
• 4tbs Vegetable Broth/Water

• Chopped roasted cashews 
• Chopped scallions (green onions) 
• Gochugaru {Korean style red pepper flakes}

• 1 cup organic basmati rice 
• 1 cup quinoa 
• 4 cups water
• 1 tsp minced organic fresh garlic
• Pinch of salt

• 1 gluten-free waffle
• 1tbs organic peanut butter
• Handful of organic blueberries
• Handful of organic blackberries

• 1 6.0-8.0oz Grass Fed Organic Angus Filet {cooked, seasoned to your liking and cut into cubes}
• 1/2 head of Chopped Organic Romaine Lettuce
• Handful of Fresh Organic Cilantro
• 1 cup Quinoa {cooked and seasoned to liking}
• 3tbs Black Beans
• 3tbs Corn
• 3tbs Salsa or Pico De Gallo
• 2tbs Extra Virgin Olive Oil (EVOO}
• 1tbs White Balsamic Vinegar
• Sea Salt
• Fresh Black Pepper

• 2 Lbs asparagus stalks, washed and trimmed
• Parmigiano- Reggiano cheese
• Extra- virgin olive oil
• Coarse salt or sea salt
• Coarsely ground black pepper

• Use a vegetable peeler, shave curls off the Parmigian-Reggiano cheese.

• Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.
• Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
• Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates.
• Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus.

Gluten Free Apple Pie

{Makes one 9-inch pie. Serves 8-10}

Ingredients:

• 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared
• 4 lbs Granny Smith Apples (about 8 apples), peeled and cored
• 1/2 cup plus 1 Tbsp Sugar
• 1 Tbsp fresh Lemon juice
• Zest from 1 Lemon
• 1/4 tsp Salt
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
• 1 egg White, or 1/8 cup Milk

Instructions:

1. Prepare pie crusts according to basic instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in 9-inch pie pan. Place pan in refrigerator.Preheat oven to 425° F.
2. Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.
3. Remove pie pan from refrigerator. Pour apple mixture into pie shell.
4. Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Tuck overhanging dough beneath itself. Flute or crimp with a fork to seal. Cut three slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 Tbsp sugar.
5. Bake on center rack for 25 minutes at 425° F. Reduce temperature to 375° F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack for at least 1 hour before serving.