• 1 medium onion, sliced into thin rings
• 1/3 cup all purpose gluten-free flour blend
• 1/4 teaspoon sea salt
• Cooking spray
• 1 pound green beans, trimmed and halved
• 2 tablespoons unsalted butter
• 2 large portobello mushrooms, sliced
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic
• 1/4 teaspoon nutmeg
• 2 tablespoons gluten-free all purpose flour blend
• 1/3 cup sour cream
• 2 cups gluten-free cream of mushroom soup

• 1 bag Pamela’s Gluten-Free Bread Mix
• 1 yeast packet
• 1/4 cup olive oil or grapeseed oil
• 1-1/2 cups warm water
• 1-2 tablespoons Italian herb mix
• 1 can Cento Pizza sauce, or other organic pizza sauce
• 1 tablespoons corn meal

Toppings:

• Mozzarella cheese, shredded
• Baby spinach
• Red onion, sliced thin
• Green onions, chopped fine
• Red bell pepper, chopped
• Olives, sliced
• Nitrate free sausage-optional
• Broccoli with diced yellow bell pepper and red chili flakes

• 6-7 cups gluten-free corn bread (made
  ahead) cubes (1/2 inch)
• 4 links gluten-free sausage, simmered
  in hot water for 10 minutes
• 4 tablespoons olive oil
• 1 large onion, diced
• 2-3 carrots, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 apples, peeled and diced
• 28 ounces chicken broth
• Salt and pepper to taste

• 1 1/4 cups yellow cornmeal
• 1/4 cup sugar (Xylitol)
• 3/4 cup Pamela’s Gluten-free Baking mix
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
• 2 eggs, slightly beaten
• 1/2 teaspoon vanilla
• 1/4 cup melted butter
• 2 tablespoons raw honey

• 1/2 cup Pamela’s Gluten-free Baking Mix
• 1/2 cup Quinoa Flakes
• 2 tablespoons raw honey
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan Pink Salt
• 2 Ripe bananas
• 2 eggs
• oil for coating

• 1 cup Sorghum flour
• 1/3 cup Quinoa flour
• 1/3 cup Tapioca starch
• 1/4 cup Xylitol
• 1 teaspoon Xanthum gum
• 1 tablespoon Gluten free baking powder
• 1 teaspoon Baking soda
• 1/4 teaspoon Sea salt
• 2 Eggs
• 1 1/4 cup Mashed banana (about 3)
• 1/4 cup Nut oil
• 1 teaspoon Cider vinegar
• 3/4 cup Dried cranberries

Adapted from South Beach Diet

• 1 clove garlic
• 1 one inch long fresh ginger
• 2 cups chickpeas, drained
• 1/4 cup cashew butter
• juice of one lemon
• 3 tablespoons rice vinegar
• 1/2 teaspoons chili-garlic sauce
• 1/2 teaspoon anise
• 1/4 cup chopped cilantro
• 1 green onion, chopped
• 1 teaspoon oil

• 1 cup peaches
• ½ cup raspberries
• ½ banana
• ½ cup milk, or coconut milk
• ½ cup vanilla yogurt
• (optional) 1 scoop whey protein

• 2 tablespoons vegetable oil
• 2 tablespoons brown rice flour, or Pamela’s Making mix
• 1/4 cup red chile powder, mild
• 2 cups beef broth, fresh or canned
• 2 cups tomato puree, canned
• 1/2 teaspoons oregano, dried
• 1/4 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1 teaspoon salt, to taste

• 1/2 pound turkey sausage
• 1 teaspoon vegetable oil
• 3 medium gold or red potatoes, peeled, quartered and thinly sliced
• 5 large eggs
• 7 large egg whites
• 1 pint cottage cheese
• 4 ounces (1 1/4 cups) sharp Cheddar cheese, grated
• 2 ounces (1 cup) Parmesan cheese, grated
• 2 4-ounce cans green chilies, drained and chopped
• 1/3 cup Gluten free baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

• 1 cup pecans
• 1 cup cashews
• 1 cup almonds
• 1 cup sunflower seeds
• 1 cup cranberries
• 1 cup coconut flakes
• 1 cup Dagoba chocolate nibs
• 1 cup Goji berries
• 1/2 cup pumpkin seeds