Ingredients:

• 2 cups gluten-free oat flour


• 1/2 cup almond flour


• 1/2 cup coconut flour


• 1/2 cup coconut sugar


• 1/2 cup dairy-free butter, melted


• 1/4 cup maple syrup


• 1/4 cup Baileys Almande


• 1 tsp vanilla extract


• 1/2 cup dairy-free chocolate chips

Instructions:

Warm the oven up to 175F 350C

Put parchment paper around the edges of a baking dish

Put oat flour, almond flour, coconut flour, and coconut sugar in a bowl and mix them together

Mix in the vanilla extract, maple syrup, Baileys Almande, and melted dairy-free butter

Mix everything together well

Add the chocolate chips that don't contain dairy

Press the dough into the baking dish so that it's spread out evenly

Put it in the oven for 20 to 25 minutes, or until the edges turn golden brown

Let cool all the way down before cutting into bars

Ingredients:

• 1 cup couscous


• 1 cup orange juice


• 1/2 cup dried apricots, chopped


• 1/2 cup grated carrots


• 1/4 cup sliced almonds


• 2 tablespoons olive oil


• 1 tablespoon honey


• 1/2 teaspoon ground cumin


• Salt and pepper to taste


• Fresh parsley leaves for garnish

Instructions:

Get the orange juice boiling in a small pot

Put the couscous in a bowl that can handle heat and pour the hot orange juice over it

Put the lid or plastic wrap on top of the bowl and leave it alone for 5 minutes

Use a fork to fluff up the couscous and separate the grains

Put the couscous, chopped dried apricots, grated carrots, and sliced almonds in a large bowl

Add the honey, ground cumin, salt, and pepper to a different small bowl and mix them together using a whisk

Add the dressing to the couscous and toss it all together until it's well covered

Add fresh parsley leaves as a garnish and serve right away

Have fun with your tasty Orange, Apricot, and Carrot Couscous!

Ingredients:

• 3 large ripe bananas, sliced and frozen


• 1/4 cup fresh mint leaves, packed


• 1/4 cup unsweetened almond milk


• 1/4 teaspoon pure peppermint extract


• 2 tablespoons dark chocolate chips or cacao nibs

Instructions:

Slices of frozen banana, fresh mint leaves, almond milk, and peppermint extract should all be put in a food processor or blender

To make it smooth and creamy, scrape down the sides of the bowl as needed

The cacao nibs or dark chocolate chips should be carefully mixed in

Put the mixture in a container that can go in the freezer

Freeze for at least 4 hours, or until it is firm

Once the ice cream is frozen, put it in bowls and serve right away

Ingredients:

• 8 oz vegan sausage, sliced


• 8 oz pasta of your choice


• 2 tbsp olive oil


• 1 onion, diced


• 3 cloves garlic, minced


• 1 bell pepper, diced


• 1 can 14 oz diced tomatoes


• 1 cup vegetable broth


• 1 tsp dried oregano


• 1 tsp dried thyme


• 1/2 tsp red pepper flakes


• Salt and pepper to taste


• Fresh parsley for garnish

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Put in the vegan sausage slices and cook for about 5 minutes, until they turn brown

Take it out of the pan and set it aside

To the same pan, add the minced garlic, diced onion, and diced bell pepper

About 5 minutes of cooking will soften the food

Add the vegetable broth, dried oregano, dried thyme, and red pepper flakes, and mix them in

Bring it to a slow boil and let it cook for 10 minutes so the flavors can mix

Put the cooked pasta and vegan sausage that has been browned back into the pan

Mix everything together and heat it all the way through

Add pepper and salt to taste

Before serving, sprinkle with fresh parsley

Ingredients:

• 1 cup gluten-free all-purpose flour


• 1/2 cup almond flour


• 1/2 cup pumpkin puree


• 1/2 cup brown sugar


• 1/4 cup unsweetened almond milk


• 2 eggs


• 2 tsp baking powder


• 1 tsp pumpkin pie spice


• 1/2 tsp ground cinnamon


• 1/4 tsp salt


• 1/4 cup melted coconut oil


• 1 tsp vanilla extract

Instructions:

Start by heating the oven to 350F 175C

Set the donut pan aside after greasing it

Add the baking powder, pumpkin pie spice, ground cinnamon, salt, and gluten-free all-purpose flour to a large bowl

Use a whisk to mix the ingredients together

Add the eggs, melted coconut oil, pumpkin puree, brown sugar, and vanilla extract to a different bowl

Mix everything together well

Mix the dry and wet ingredients together until you get a smooth batter

Fill up each donut hole about two thirds of the way to the top with batter after the pan is ready

After the oven is hot, bake the donuts for 15 to 18 minutes, or until they are lightly golden and a toothpick stuck in the middle comes out clean

Let the donuts cool in the pan for a few minutes after taking them out of the oven before moving them to a wire rack to cool all the way

Once the donuts are cool, you can either enjoy them plain or glaze them with a simple powdered sugar glaze

Enjoy your gluten-free pumpkin spice donuts after you're done making them!

Ingredients:

• 1 box 18


• 4 oz brownie mix


• 1/2 cup 1 stick unsalted butter, melted


• 2 large eggs


• 2 cups Rice Krispies cereal


• 1 cup mini marshmallows

Instructions:

Preheat oven to 350F 175C

Grease a 9x13 inch baking pan

In a large mixing bowl, combine brownie mix, melted butter, and eggs

Stir until well combined

Fold in Rice Krispies cereal until evenly distributed throughout the batter

Pour the batter into the prepared baking pan and spread it out evenly

Sprinkle mini marshmallows on top of the batter

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs

Allow the brownies to cool completely before cutting into squares

Ingredients:

• 4 large potatoes, thinly sliced


• 1 cup shredded cheddar cheese


• 1 cup shredded mozzarella cheese


• 1/4 cup grated parmesan cheese


• 1/4 cup butter


• 2 cups milk


• 2 tablespoons all-purpose flour


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder

Instructions:

Warm the oven up to 190C 375F

Melt the butter in a saucepan over medium-low heat

Add the flour and mix it in until the mixture is smooth

Add the milk slowly while stirring all the time until the mixture gets thick

Take it off the heat and add the garlic powder, onion powder, salt, and pepper

Put half of the sliced potatoes in a baking dish that has been greased

Add half of each cheese on top

Put half of the sauce on top of the cheese and potatoes

Add more layers with the rest of the sauce, cheese, and potatoes

Put foil over the dish and bake for an hour

Take off the foil and bake for another 15 to 20 minutes, until the potatoes are soft and the top is golden brown

Ingredients:

• 3 lbs beef chuck roast


• 1 onion, thinly sliced


• 4 cloves garlic, minced


• 1 cup beef broth


• 1/2 cup soy sauce


• 1/4 cup Worcestershire sauce


• 2 tbsp Dijon mustard


• 1 tbsp honey


• 1 tsp dried thyme


• 1 tsp dried rosemary


• 1/2 tsp black pepper


• 8 crusty sandwich rolls


• 8 slices provolone cheese

Instructions:

Put the beef chuck roast in the crock pot

Beef broth, soy sauce, Worcestershire sauce, honey, thyme, rosemary, and black pepper should all be mixed together in a bowl

Add the mix to the slow cooker with the beef

For 8 hours on low heat, or until the beef is soft and can be torn apart with a fork

Take the beef out of the crock pot and use two forks to shred it

Take the liquid out of the slow cooker and set it aside to use as a dip

Put a slice of provolone cheese on the bottom half of each of the sandwich rolls

Shred the beef on top, then put the other half of the roll on top

Serve the sandwiches with the cooking liquid that you saved to dip them in

Ingredients:

• 2 boneless, skinless chicken breasts


• 2 tablespoons honey


• 2 tablespoons Sriracha sauce


• 1 tablespoon soy sauce


• 1 tablespoon olive oil


• Salt and pepper to taste


• 4 cups mixed salad greens lettuce, spinach, arugula


• 1/2 cup cherry tomatoes, halved


• 1/2 cup cucumber, sliced


• 1/4 cup red bell pepper, diced


• 1/4 cup yellow bell pepper, diced


• 1/4 cup shredded carrots


• 1/4 cup red cabbage, thinly sliced


• 2 tablespoons sliced almonds


• 1 tablespoon sesame seeds


• 2 tablespoons ranch dressing

Instructions:

Put honey, Sriracha sauce, soy sauce, olive oil, salt, and pepper in a bowl

Mix them together to make a marinade

Pour the marinade over the chicken breasts that are in a plastic bag that can be closed again

Place the bag in the fridge for at least 30 minutes with the lid on

Warm up the grill or grill pan over medium-high heat

Take the chicken out of the marinade and cook it on the grill for 6 to 8 minutes on each side, or until it's fully cooked and has a nice char

Throw away the rest of the marinade

Make the salad while the chicken is cooking

Tear up some red cabbage, cherry tomatoes, cucumber, red and yellow bell peppers, and mix them all together in a big bowl

Toast the sesame seeds and sliced almonds in a small skillet over medium-low heat until they get a little brown

Take it off the heat and set it aside

Take a short break after the chicken is done cooking and then cut it into thin strips

To put the bowls together, divide the salad mix between two bowls

Toast some almonds and sesame seeds and put them on top of the chicken

If you want, drizzle ranch dressing over each bowl

Enjoy your delicious Honey Sriracha Chicken Bowl with Rainbow Salad right away!