Creamy Chicken and Broccoli Skillet

*INGREDIENTS:

• 2 lb boneless chicken breasts

• Kosher salt and ground pepper to taste

• 1 tsp Italian seasoning

• 2 tbsp olive oil divided

• 4-5 cloves garlic minced

• 1 1/2 cup almond milk

• 1 tbsp gluten-free flour

• 1 medium broccoli head chopped (about 3 cups)

• 2 tbsp fresh parsley chopped

• Lemon wedges optional to serve

*INSTRUCTIONS:

1. Rub the chicken with the seasonings on all sides.

2. Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.

3. In a small bowl whisk the almond milk and flour until smooth.

4. To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.

5. Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.

6. Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.

7. Garnish with chopped parsley and lemon wedges, if desired.

Serve & Enjoy

Favorite Comforting Beef Stew

Favorite Comforting Beef Stew *Ingredients: 2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces 2 Tbsps olive oil or avocado oil, divided 4 Tbsps gluten-free flour, or Arrowroot powder 1 Tbsp smoked paprika sea salt and freshly ground pepper to taste, about 1/2 teaspoon each 4 cups beef bone broth 3 large carrots, peeled and chopped 2 sweet onions, peeled and quartered 4 ribs of celery, chopped 3-5 fresh garlic cloves, chopped 3/4 cup dry red wine 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce 1 lb. baby potatoes, halved or quartered 4 parsnips, peeled and chopped 4 Tbsps freshly chopped parsley leaves, to garnish *Instructions: • Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes. • Cut into 1-1/2-inch pieces. • Cut your beef into 1-1/2 inch cubes. • Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold. • Heat 1 Tablespoon

VEGAN & GLUTEN-FREE ALMOND & COFFEE

VEGAN & GLUTEN-FREE ALMOND & COFFEE *INGREDIENTS : < FOR THE BASE: 80g almond flour 40g brown rice flour 2 Tbsp maple syrup 2 Tbsp EVOO ( Extra Virgin Olive Oil ) 2 tsp flax meal 1/2 tsp pure vanilla extract 1/4 tsp baking powder 1/4 tsp salt⠀ < INGREDIENTS FOR THE COFFEE CREAM: 1 cup cashews, soaked for 6h 1/4 cup + 2 Tbsp almond milk, homemade 3-4 soft Medjool dates, pitted and chopped 1 Tbsp espresso 1 tsp maca powder 1/2 tsp vanilla extract 1/4 tsp salt 3 Tbsp cup raw cacao butter, melted⠀ < INGREDIENTS TO DECORATE: Fresh raspberries Dark chocolate Sea salt flakes⠀ *INSTRUCTIONS: 1.To make the base, mix all the ingredients using your hands and knead until you form a dough. 2.Cover and chill in the refrigerator for 30 min. 3.Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approx. 3 mm. 4.Place them over the tart pans and press carefully. Trim the edges as needed. 5.Dock

Oven Roasted Chicken Recipe

Oven Roasted Chicken Recipe *Ingredients: 1 whole chicken 1/2 onion (optional) 3 garlic cloves 50 grams of butter 1/2 glass of white wine 1/2 glass of chicken broth 1 lemon 1 tablespoon herbs de Provence 1 tablespoon cornstarch (optional) Olive oil ground black pepper Salt *Method: The first thing is to preheat the oven to 180ºC two While the oven is heating up, in the tray in which we are going to bake the chicken, put a splash of oil, spread it with a brush and place the finely chopped onion. 3 Next, in a small bowl, put a little salt, pepper, the Provencal herbs, the softened butter and mix well.Take the chicken, spread the mixture on all sides so that it picks up flavor and place it on the onion. This will give the oven roasted chicken a very rich flavor. 4 On the other hand, peel the garlic, open it in half, remove the center and place it on the chicken that we will roast. 5 We cut the lemon, we squeeze a part on top of the chicken meat, and the other half we cut in two and place

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