Gluten-Free and Vegan
  • 1 basket organic cherry tomatoes
  • 1 tablespoon garlic
  • 1 teaspoon Himalayan pink sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
Preheat oven to 400. Arrange cherry tomatoes on greased baking pan in a single layer. Drizzle with olive oil. Sprinkle the garlic, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are beginning to caramelize. Serve in your favorite pasta or on a homemade pizza.
Gluten-Free & Vegan
  • 6 plums
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 – 1/2 coconut sugar
  • 1 cup bagged granola
Peel, remove pit and cut plums into equal slices. Add to greased baking dish. In a baking dish, add cornstarch, lemon juice, and coconut sugar. Mix until thoroughly coated. Sprinkle with granola. Bake at 350 for 25-30 minutes. Serve warm with ice cream.
Gluten-Free & Vegan
  • 1 package firm tofu
  • 1/2 tablespoon olive oil for marinade, 2 tablespoons for cooking
  • 1 teaspoon turmeric powder
  • 2 teaspoon curry powder
  • 1 teaspoon coconut sugar
  • 1 teaspoon garlic powder
  • dash of cayenne pepper
  • salt & pepper
  • 1 package microwave jasmine rice
  • 1 can coconut milk
  • parsley or cilantro for garnish
Cube tofu. Thoroughly mix olive oil, half ingredients of turmeric powder, curry powder, coconut sugar, garlic powder, cayenne, salt, and pepper. Add tofu cubes and set in fridge to marinade for up to 24 hours.
After marinating, add olive oil to pan on medium heat, add tofu, marinate, and stir. Cook until tofu is browned. Remove from heat. Microwave rice for 90 seconds. Add to pan. Add coconut milk, and the remaining half ingredients of curry powder, turmeric, coconut sugar, cayenne pepper, salt, pepper, and mix thoroughly. Add to bowl and serve hot.
  • large onion, cut into thick slices
  • 4 slices turkey bacon
  • 1 lb. gnocchi
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. brown mustard
  • 1/2 tsp. kosher salt
  • 1/2 tsp. sugar
  • 1/2 tsp. black pepper
  • 1/4 tsp. celery seeds
  • 1/4 chopped parsley
Preheat the oven to 425 degrees. In a large roasting pan, roast onions and bacon until crisp – approximately 20-30 minutes, stirring occasionally. Bring a pot of salted water to a boil. Remove the pan from the oven. Remove the bacon to a plate and retain bacon fat in a small bowl. Follow package directions and boil the gnocchi, drain, add to the roasting pan, and stir with the onions, adding 1-2 tablespoons of bacon fat. Put roasting pan in the oven for approximately 5 minutes. Stir the vinegar, mustard, salt, sugar, pepper, and celery seeds. Roughly chop the bacon and add to the pan. Add to bowl, sprinkle on parsley, and serve.

Gluten-Free and Vegetarian

  • 1 package Gluten-Free ravioli (found at Whole Foods and Sprouts)
  • 1/2 cup Gluten-Free Flour (or other – Bob Mills works excellent)
  • 4 eggs
  • 1/2 cup gluten-free bread crumbs
  • 1/2 cup Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • Olive oil spray (or other)
  • Marinara sauce


Preheat air fryer to 390 degrees.  Add Bob Mills Gluten-Free flour to a small bowl. In a second bowl, crack and whisk eggs thoroughly. In a third bowl, mix breadcrumbs, parmesan cheese, and salt, pepper, and garlic.  Coat the air fryer with olive oil spray before adding the ravioli to avoid sticking.  Dip each ravioli in the flour, shake off excess flour. Coat with egg, then breadcrumb, cheese, and seasoning mixture. Place in the greased air fryer* and spray with cooking oil. Cook for approximately 5 minutes or until golden brown. Serve with marinara sauce.

*Please note this may take more than one batch, depending on the size of your air fryer.