Chickpea Burgers

Makes: 4 servings

Ingredients: 
Patties

• 1  15-ounce can chickpeas, drained
  
• 1/2 red onion, chopped
  
• 1 garlic clove, smashed
  
• 1/4 cup sesame seeds
  
• 1 teaspoon kosher salt
  
• 1 teaspoon freshly ground black pepper
  
• 1/2 teaspoon smoked paprika
  
• Pinch of cayenne pepper
  
• 1 egg
  
• 1 cup bread crumbs (gluten-free)
  

Sandwich

• 4 gluten-free rolls halved
  
• 4 tablespoons mayonnaise or vegenaise
  
• 1 cup arugula
  
• 1 large tomato, thickly sliced​
  

​
Directions:

1. Preheat oven to 375F. Line a baking sheet with aluminum foil or a baking mat.
2. Make the patties: in the bowl of a food processor, puree the chickpeas with the onion, garlic, sesame seeds, salt, pepper, paprika, and cayenne until smooth. Add the egg and pulse to combine. Add the bread crumbs and mix just until evenly incorporated.
   
3. Divide the mixture into 4 even pieces and pat into round patties. 
4. Transfer the patties to the prepared baking sheet and bake until heated through and slightly golden, 15-17 minutes.
5. Make the sandwich: to build each burger, spread the bottom half of each gluten-free bun with mayonnaise, then place the patty on top. Add 1/4 cup arugula, 1-2 slices of tomato, and the top half of the bun. Serve immediately.
   

Chicken with Brussels Sprouts and Mustard Sauce​

Makes: 4 servings

Ingredients: ​

• 2 Tbsp olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 tsp. salt, divided
• 1/4 tsp. freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 Tbsp whole-grain Dijon mustard
• 2 Tbsp butter, divided
• 1 Tbsp chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved

Directions:

• Preheat oven to 450 F
• Heat a large ovenproof skillet over high heat. Add 1Tbsp oil. Sprinkle chicken with 1/4 tsp salt & pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450F for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 Tbsp butter, and parsley.
• Heat remaining 1 Tbsp oil and 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 tsp salt 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken & sauce.

One-Pot Burrito Bowl

Makes: 8 servings

Ingredients:

• 1 Tablespoon olive oil
• 1/2 cup red bell pepper
• 1/2 cup diced sweet onion
• 1 pound lean (grass-fed) hamburger
• 1/3 cup Medium Thick n’ Chunky Salsa
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can corn, drained
• 1 14.5-ounce can diced tomatoes
• 1 4-ounce can diced green chiles
• 1 cup jasmine (or brown) rice
• 1 Tablespoon taco seasoning
• 1/2 teaspoon chili powder use 1-2 tsp if you like a little spice
• 2 cups chicken stock vegetable broth works too
• 1 cup shredded cheddar/jack cheese
• S & P to taste

Directions:

• In a large pan heat the olive oil over medium heat. Sauté the onions and red peppers. Add in hamburger and cook until browned. Drain grease. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
• When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips. You can also use this mix to top over nachos or place in a tortilla to make burritos. We love using the leftovers to make stuffed bell peppers as well.

GF Herb-Crusted Salmon

Makes: 2 servings

Ingredients:

• 2 large wild Alaskan salmon fillets, skin removed, fresh or frozen
  
• 1/4 cup dijon mustard
  
• 1/2-2/3 cup Gluten-Free Panko breadcrumbs
  
• 1 TBSP fresh chopped parsley
  
• 1 TBSP fresh chopped chives
  
• 1/4 tsp garlic powder
  
• 1/4 tsp paprika
  
• 1/8 tsp of dried dill or 1/2 TBSP fresh
  
• 2-3 TBSP olive oil
  
• sea salt, to taste
  
• serve with lemon wedges for a burst of citrus

Directions:

• Defrost if using frozen. Preheat your oven or toaster oven to 450 degrees F.
  
• On a plate, combine Gluten-Free Panko with parsley, chives, garlic powder, paprika, and dill and season with salt, to taste.
  
• Using a butter knife, spread an even layer of dijon mustard on each side of the salmon, using extra if needed.
  
• Dredge the salmon in the GF Panko mixture, pressing the herbed breading firmly into the fish to coat on both sides.
  
• Heat a pan or skillet with a few spoonfuls of olive oil.
  Once your pan is hot, add the salmon and cook on both sides for approx 2-3 minutes each. Try to be gentle, the panko will start to abandon ship if you manhandle the fish too much in the pan. You can add a little more of the breading/herb mixture while cooking if that happens, no worries! Look for a peachy pink/opaque outer layer on each side with a rare center and a golden panko crust.
  
• With a spatula, gently move the salmon to a foil lined baking sheet and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.
  
• If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
  
• The result is a crisp, flavorful crust on the outside with a tender flaky inside.
  
• Serve with fresh lemon wedges and garnish with an extra sprinkle of herbs!

​Baked Bell Pepper Tacos

Makes: 4 servings

Ingredients:

• 4 large bell peppers
  
• 3-4 cups taco filling (see below)
  
• 3/4 cup shredded cheese, extra as desired (optional)
  
• 3/4 cup chopped tomato
  
• 3/4 cup chopped lettuce
  cilantro and lime, as a tasty edible garnish

Filling:

• 1lb grass-fed ground beef, chicken, or turkey - seasoned your favorite way and browned on the stove-top! I use a combination of enchilada sauce (homemade or store bought) and homemade taco seasoning to flavor mine, plus a little mexican hot sauce for a kick! 
  

Directions:

• Pre-heat oven to 400 degrees F. Choose your protein option(s) from the above list and cook via preferred method.
  
• Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc...
  
• Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers.
  
• Fill each pepper to the brim with your taco filling of choice (see above for tasty options; I made mine t-rex this time around) and top with cheese.
  
• Bake for an additional 10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!

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