Vegan, Gluten-Free
  • 2 Zucchinis
  • Amy’s organic boxed gluten-free mac & cheese
  • 1 teaspoon salt
  • dash of pepper
  • 1 teaspoon Italian seasoning
Preheat oven to 425°F. Slice zucchini. Toss zucchini slices with olive oil, Italian seasoning, salt, and pepper. Place on a baking sheet. Bake 10 minutes or until tender. Remove from oven and make mac & cheese as directed on box. Mix zucchini with pasta thoroughly. Enjoy.
Vegan, Gluten-Free
  • 2 cans hearts of palm
  • 2 1/2 tablespoons rice flour (or brown rice flour)
  • 2 1/2 tablespoons corn starch
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • dash of pepper
  • oil for frying
  • prepared guacamole
  • bagged red cabbage
  • 1 tablespoon lime juice
  • gluten-free taco shells of choice
  • salsa of choice
  • taco sauce of choice
Remove hearts of palm from can. Flatten with potato masher or fork. Mix all “fish” dry ingredients in separate bowl. Add hearts of palm and dredge thoroughly until covered. Heat oil in deep skillet pan on medium-high heat. Add hearts of palm to oil. Let cook 2 minutes, flip, cook 2 more minutes. Remove from heat and drain.
In a bowl combine guacamole, lime juice, and cabbage.
Make tacos with “fish,” slaw, salsa, and taco sauce. Enjoy.
Vegan, Gluten-Free & Low Sugar
  • 1 head cauliflower
  • 1 cup water
  • 3/4 cup gluten-free flour
  • 1 tablespoon garlic powder
  • 1/4 teaspoon salt
  • 2 cups gluten-free panko breadcrumbs
Orange Sauce
  • 1 cup orange juice, fresh squeezed preferred
  • 1/2 cup Swerve brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons sodium soy sauce
  • 1/4 teaspoon dried ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons cornstarch
  • 1/4 cup water
Preheat the oven to 400F degrees. Wash and cut cauliflower into bite-sized pieces. In a large bowl, whisk water, flour, garlic powder, and salt. Place the breadcrumbs in a medium-sized bowl and place them next to the wet batter bowl. Add the cauliflower to the bowl with the wet batter and coat all the pieces. Roll in the breadcrumbs. Place on a baking sheet and separate. Bake for about 22 minutes until golden brown and crispy.
In a large pan, add all sauce ingredients but not the cornstarch and water. Bring to a boil, and cook for two minutes. Mix the cornstarch and water in a small bowl to combine, and then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens.
Add baked cauliflower to the pan with the orange sauce and stir to coat. Serve and enjoy.