Vegetarian & Gluten-Free

2 lbs frozen spinach

3 large eggs

2 cups  ricotta

1 cup mozzarella

1/2 cup parmesan cheese

1/2 cup chopped parsley

3 tablespoons fresh cilantro

2 tablespoons fresh dill or 1/2 teaspoon dill weed

1/4 teaspoon pepper



Preheat oven 350 degrees. Grease 8×8 pan.  Drain spinach.  Reserve 1/4 cup liquid.  In medium bowl, lightly beat eggs, add ricotta, herbs, and spices. Add spinach. Mix thoroughly, adding enough reserved liquid to be creamy. Pour into pan. Bake until set, up to 45 minutes. Let cool before serving.

Vegetarian & Gluten-Free
  • 1 bag trimmed green beans
  • 1 tablespoon Ranch dressing
  • 1 egg
  •  1 cup gluten-free flour
  •  1/2 teaspoon salt
  •  1/2 teaspoon pepper
  •  1/2 teaspoon garlic powder
  •  1/2 cup parmesan cheese
Preheat oven to 400 degrees. In one bowl thoroughly combine egg and Ranch dressing. In a second bowl combine the gluten free flour, salt, garlic powder, pepper, and parmesan, and mix well.
Dip green beans in the egg mixture, then flour and place on the pan.
To crisp green beans, lightly spray with cooking spray.
Bake 10-12 minutes or until the green beans are crispy, but tender.
Vegan & Gluten-Free
  • 2 cups roasted hazelnuts
  • 2-3 tablespoons coconut oil
  • 2-3 tablespoons cocoa powder
  • 1/4 cup coconut sugar
  • 6-8 dates
  • 1 teaspoon vanilla
  • A pinch salt
Add all ingredients into blender. Add coconut oil until blend is smooth. Add dates & cocoa powder to sweetness taste. Refrigerate until cool.