Delicious and Simple Gluten-Free Recipes

Ingredients
1 ½ cups GF pancake mix
1 cup whole milk
¾ cup ricotta (low-fat or whole)
3 large eggs
1 tsp vanilla extract
1 to 2 TBSP lemon zest (depending on how lemony you want them)
¼ cup fresh lemon juice
1 TBSP butter, melted
Blueberries (optional)
Powdered sugar (optional)

1. Preheat griddle to medium-high heat.
2. Add pancake mix to large bowl and set aside.
3. In a separate large mixing bowl, whisk together milk, ricotta, eggs, and vanilla until well-blended.
4. Add butter, lemon zest and lemon juice to milk mixture and blend until combined. (It is fine if it curdles a little.)
5. Immediately pour milk mixture into flour mixture and whisk until just combined. (Batter should be slightly lumpy.)
6. Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
7. Serve warm, dusted with powdered sugar, and topped with fresh blueberries if desired.

Ingredients
1 ½ cups French green lentils
Salt
1 carrot, shredded
1 red bell pepper, cored and finely diced
¼ cup chopped scallion greens or minced parsley
½ cup dried cranberries
1 cup walnuts, toasted and roughly chopped
1 cup butternut squash, cubed and roasted

Maple-Balsamic Vinaigrette:
4 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1 tbsp maple syrup
¼ cup extra virgin olive oil
¾ tbsp kosher salt
Pepper

1. Preheat oven to 400°. Roast cubed butternut squash for about 40 minutes until soft when you put a fork through, but not crispy or burnt.
2. Fill a large saucepan with water, add the lentils; bring to a boil. Reduce heat and simmer, partially covered, until lentils are cooked, about 18 to 20 minutes. The lentils should be tender, but still holding their shape (not mushy). Drain lentils well, add a few punches of salt and shake a few times as they cook to release steam.
3. When cool, combine the lentils, carrot, red bell pepper, scallions/parsley, butternut squash, and dried cranberries in a serving bowl.
4. To make the dressing, in a separate bowl, whisk together the vinegar, lemon juice, maple syrup, EVOO, salt, and pepper. Add the dressing to the salad and mix well. Garnish with chopped walnuts.

Ingredients
For the sauce:
Zest of 2 limes
Lime juice from 4 to 5 limes, freshly squeezed
2 tsp GF soy sauce/tamari
1 tsp Sriracha, or your preferred hot sauce
2 cloves garlic, finely minced
3 TBSP olive oil

For the Bowl:
1 cup of cooked black, brown, or wild rice or quinoa

For the Salmon:
1 ½ pounds salmon, ask your fish monger to remove the skin

Gluten free everything bagel seasoning
For the salad:
2 cups of baby arugula
2 ripe avocados, cut into cubes
5 stalks of scallions, chopped

1. Cook rice in a medium saucepan according to package instructions.
2. Mix all the sauce ingredients in a bowl and set it aside.
3. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. In a large shallow bowl, cover the bottom of the bowl with everything seasoning. Place the salmon on top and flip over until both sides are sufficiently coated with everything seasoning. Place the salmon on the parchment paper and fill in any open spots.
5. Bake in the oven for 20 minutes.
6. Meanwhile, cube the avocados and chop the scallions.
7. Once the salmon is ready, let it cool for 2-3 minutes. Place the salmon on a cutting board and slice into cubes.
8. When ready to serve, place a cup of rice at the bottom of a bowl. Add in the salmon, arugula, and avocado. Top with the scallions. Mix in sauce and give it a gentle stir. Serve immediately.