• 1 large beet, sliced coarsely
• 1/4 cup chopped walnuts
• 2 small bananas, sliced
• 1 tablespoon olive oil
• 2 tablespoons freshly squeezed juice from orange
• 2 tablespoons rice vinegar
• 1 tablespoon goat cheese, crumbled

• 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 baby pumpkin per person
• 1 teaspoon melted butter per pumpkin
• 1 tablespoon maple syrup per pumpkin
• Dash cinnamon and fresh nutmeg per pumpkin

• 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

Salad:

• 1/2 pound gluten-free pasta
• 1 cup grilled, roasted, or steamed asparagus cut into bite-sized pieces
• 1 (14-ounce) can artichoke hearts, not marinated, drained, coarsely chopped
• 1 bunch chopped arugula
• Zest of fresh lemon

Vinaigrette:

• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar
• Juice of one lemon
• 6 tablespoons olive oil
• 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons fresh tarragon