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Ingredients

• 2 chicken breasts or thighs
• Baby potatoes, halved
• Broccoli florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon Italian seasoning
• Salt and pepper

Directions

1. Heat oven to 400°F.
2. Put chicken, potatoes, and broccoli on a sheet pan.
3. Mix olive oil, garlic, lemon juice, Italian seasoning, salt, and pepper.
4. Pour over everything and toss to coat.
5. Bake 25-35 minutes, until chicken reaches 165°F and potatoes are tender.
6. Serve hot with extra lemon if you like.

Ingredients

• 2 chicken breasts or thighs, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 cup rice
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper
• Salsa
• Cilantro, optional

Directions

1. Cook rice according to package directions.
2. Heat olive oil in a skillet over medium-high heat.
3. Add sliced chicken, chili powder, cumin, paprika, salt, and pepper.
4. Cook for 6-8 minutes, stirring often.
5. Add peppers and onion. Cook another 6-8 minutes, until chicken is cooked through.
6. Serve over rice with salsa and cilantro.

Ingredients

• 2 chicken breasts or thighs
• Carrots, sliced
• Zucchini, sliced
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/2 cup gluten-free chicken broth
• Garlic powder
• Salt and pepper

Directions

1. Season chicken with salt, pepper, and garlic powder.
2. Heat olive oil in a skillet over medium heat.
3. Cook chicken 4-5 minutes per side until lightly browned.
4. Add carrots, zucchini, broth, honey, and mustard.
5. Cover and simmer 12-18 minutes, until chicken reaches 165°F and vegetables are tender.
6. Serve with rice, potatoes, or a simple salad.

Ingredients

• 2 chicken breasts or thighs
• 1 pint cherry tomatoes, halved
• 2 cups spinach
• 2 cloves garlic, minced
• 1/2 cup gluten-free chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Fresh basil
• Salt and pepper

Directions

1. Season chicken with salt, pepper, and oregano.
2. Heat olive oil in a skillet over medium heat.
3. Cook chicken 5-6 minutes per side until browned.
4. Add garlic, tomatoes, and broth. Cover and simmer 8-10 minutes.
5. Stir in spinach until wilted and chicken reaches 165°F.
6. Finish with fresh basil and serve with rice or potatoes.

Ingredients

• 2 chicken breasts or thighs, diced
• 1 zucchini, chopped
• 1 cup rice
• 2 cups gluten-free chicken broth
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Juice of 1/2 lemon
• Fresh basil
• Salt and pepper

Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with garlic powder, onion powder, salt, and pepper.
3. Cook chicken 5-6 minutes, stirring often.
4. Add rice, broth, and zucchini. Bring to a simmer.
5. Cover and cook 18-20 minutes, until rice is tender and chicken reaches 165°F.
6. Finish with lemon juice and fresh basil.

Ingredients

• 2 chicken breasts or thighs, diced
• 12 ounces gluten-free pasta
• 1 can crushed tomatoes
• 2 cups spinach
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Fresh basil
• Salt and pepper

Directions

1. Cook gluten-free pasta according to package directions.
2. Heat olive oil in a skillet over medium-high heat.
3. Season chicken with salt, pepper, and Italian seasoning.
4. Cook chicken 6-8 minutes, stirring often, until it reaches 165°F.
5. Add garlic, crushed tomatoes, and spinach. Simmer 5-7 minutes.
6. Toss with pasta and finish with fresh basil.

Ingredients

• 2 chicken breasts or thighs, sliced
• 12 ounces gluten-free pasta
• Broccoli florets
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Fresh parsley or basil
• Salt and pepper

Directions

1. Cook gluten-free pasta according to package directions.
2. Add broccoli during the last 3 minutes of pasta cooking, then drain.
3. Season chicken with garlic powder, salt, and pepper.
4. Heat olive oil in a skillet and cook chicken 6-8 minutes, until it reaches 165°F.
5. Melt butter with minced garlic, then stir in cream and Parmesan until smooth.
6. Add pasta, broccoli, and chicken to the white Alfredo sauce.
7. Warm gently and finish with parsley or basil.

Ingredients

• 2 chicken breasts or thighs, diced
• 12 ounces gluten-free pasta
• 6 slices bacon, gluten-free and soy-free
• 1 cup spinach
• 1 tablespoon gluten-free, soy-free ranch dry rub or ranch seasoning
• 1/2 cup heavy cream
• 1/2 cup gluten-free chicken broth
• 1 teaspoon garlic powder
• Fresh parsley
• Salt and pepper

Directions

1. Cook gluten-free pasta according to package directions.
2. Cook bacon until crisp, then drain and chop.
3. Season chicken with garlic powder, salt, and pepper.
4. Cook chicken in the skillet 6-8 minutes, until it reaches 165°F.
5. Stir in ranch dry rub, heavy cream, chicken broth, spinach, pasta, and bacon.
6. Warm gently and finish with fresh parsley.

Ingredients

• 1 1/2 pounds steak
• Baby potatoes, halved
• Green beans
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Juice of 1/2 lemon
• Salt and pepper

Directions

1. Microwave or boil potatoes 6-8 minutes, until just tender.
2. Season steak with salt, pepper, garlic, and Italian seasoning.
3. Heat olive oil in a skillet over medium-high heat.
4. Sear steak 3-5 minutes per side, depending on thickness.
5. Rest steak while potatoes and green beans cook in the same skillet for 6-8 minutes.
6. Slice steak and finish everything with lemon juice.

Ingredients

• 1 pound beef strips or sirloin tips
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 cup rice
• 2 cups gluten-free chicken broth or beef broth
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper

Directions

1. Season beef with paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear beef 3-4 minutes, then move it to a plate.
4. Cook peppers and onion 5-6 minutes.
5. Add rice and broth. Cover and simmer 18-20 minutes, until rice is tender.
6. Return beef to the skillet for the last 3 minutes of cooking.

Ingredients

• 1 pound beef strips or sirloin tips
• 12 ounces gluten-free pasta
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Fresh parsley or basil
• Salt and pepper

Directions

1. Cook gluten-free pasta according to package directions.
2. Season beef with Italian seasoning, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Sear beef 3-4 minutes, then move it to a plate.
5. Reduce heat to medium, then melt butter with minced garlic.
6. Stir in cream and Parmesan until the white Alfredo sauce is smooth.
7. Add pasta and beef back to the skillet and warm through.

Ingredients

• 1 cup active gluten-free sourdough starter
• 2 1/2 cups gluten-free bread flour blend
• 1 tablespoon psyllium husk powder
• 1 1/4 cups warm water
• 1 tablespoon honey or maple syrup
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• Rice flour for dusting

Directions

1. Stir psyllium husk into warm water and rest 5 minutes, until gelled.
2. Mix starter, flour blend, psyllium gel, honey, olive oil, and salt into a sticky dough.
3. Cover and rise 6-8 hours at room temperature, until expanded and airy.
4. Shape with damp hands, dust with rice flour, and place in a parchment-lined bowl.
5. Chill 8-12 hours for deeper flavor and easier scoring.
6. Heat a Dutch oven at 450°F. Score loaf, cover, and bake 30 minutes.
7. Uncover, bake 15-20 minutes more, then cool fully before slicing.