1. Preheat oven to 350 degrees.
2. Generously spray 18-20 standard muffin cups (2 – 12-cup muffin pans) with cooking spray; set aside.
3. In a small bowl, mix the Whole Oats and Milk together; set aside for about 5 minutes.
4. In a large bowl, thoroughly mix the ground Meat, the Oat mixture, Parsley, Seasoned Salt, Pepper and 1/4 Cup Ketchup.
5. Scoop a 1/4-cup portion of the Meat mixture into the prepared muffin cups and evenly flatten/smooth the tops.
6. Next, squirt about 1/2 teaspoon of Ketchup onto the tops of each “meatloaf” and smooth the Ketchup evenly to thoroughly coat the tops.
7. Bake for 25 minutes, then carefully remove the muffin pans from the oven and squirt another 1/2 teaspoon onto the tops of the “meatloaves,” spreading evenly with the back of the spoon to thoroughly coat each “meatloaf.”
8. Bake for an additional 30 minutes or until edges start to crisp and/or sizzle.
9. Remove from the oven and add any additional Ketchup to the tops; you may also lightly sprinkle the tops with shredded Parmesan Cheese, if desired; let sit in the pan for about 5 minutes before serving.
10. Excellent served with a fresh Salad and fruit! Yummy 🙂

1. Preheat oven to 425 degrees.
2. Gather the ingredients.
3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

Baking the Spaghetti Squash:

1. Preheat Oven to 400 degrees. Place rack in center position.
2. Cut the Spaghetti Squash in half, lengthwise, scrape out the seeds and loose stringy innards and place facedown in a deep baking dish.
3. Add enough water to cover the bottom of the dish by about 1/2 inch.
4. Bake for about 35-40 minutes, or until the squash is soft (depends on the size of the squash).
5. Remove the squash from the oven and set aside to cool enough to handle.
6. Reduce oven temperature to 250 degrees.
7. When the squash is cool enough to handle, hold it over a large, ovenproof bowl/dish and scrape out the flesh from the top to the bottom using the tines of a fork. Cover the dish with foil and place it in the oven to keep hot while you prepare the topping.

Making the Caper & Tomato Topping:

1. In a large, nonstick skillet, heat the Olive Oil and Garlic over Medium Heat for about 2 minutes.
2. Next, add the Capers, Tomatoes and Oregano and continue cooking for another 2 minutes.
   
3. Remove from heat and add a few pinches of Salt and Pepper to taste.
4. Spoon desired amount over the prepared Spaghetti Squash and watch it disappear!
   

1. Add all of the chopped ingredients to a large mixing bowl and gently toss with the Lime Juice and seasonings to taste. If not serving immediately, wait to cut up the Avocado right before serving so it doesn’t brown. Cover tightly with plastic and refrigerate until ready to serve.
2. So yummy over Salmon!
   

1. Preheat oven to 375 degrees.
2. Gather the ingredients.
3. In a large bowl, combine the thinly sliced Potatoes, 1/2 tsp Salt, 1/4 tsp Pepper and 2 Tablespoons Oil. Toss to coat well and spread into the 9″ x 13″ baking dish.
   Note: If my Pork Chops are on the thinner side, I place the potatoes in the oven while I prepare the Pork Chops, to give the potatoes a little head start 😉
   
4. Using the same large bowl that you used for the Potatoes, combine the Brown Sugar, Garlic, 1/4 tsp Salt, 1/4 tsp Pepper and 1 Tbsp Oil. Mix well.
5. Add the Pork Chops to the Brown Sugar mixture, one at a time, turning them over and kind of “mushing” them around to coat well. Place the Pork Chops on top of the Potatoes in the baking dish. Note: if you have any leftover Brown Sugar mixture drop it amongst the potatoes.
   
6. Bake, uncovered, for approximately 30 to 35 minutes, depending on the thickness of your Pork Chops. The Pork is done when the internal temperature measures 145 degrees.
   
7. If your Pork Chops are on the thicker side, slice thinly and serve on top of the Potatoes, being certain to drizzle some of the yummy juices over the top before serving.
   
8. Serve with your favorite veggie and enjoy 🙂
   

1. Gather all ingredients.
2. Drain the water off of the block of Tofu and set the tofu on several layers of paper towels for about 10 minutes, flipping over a few times (this step helps pull the water out of the tofu, so it won’t “sweat” and add a bunch of liquid to your dish while cooking).
3. While the tofu is draining, whisk together the Garlic, Sriracha, Braggs Liquid Aminos, Honey and Vinegar until completely blended. Set aside.
4. Next, cut up the tofu into cubes and place in a medium to large bowl.
5. Sprinkle the Potato Starch (NOT Potato Flour) over the cubes of Tofu and gently toss to evenly coat. *You may use Corn Starch in place of the Potato Starch, but the end result will be a little different…more crispy and chewy when using the Corn Starch; the Potato Starch results in a softer outside and somewhat “gummy.” My family prefers the Potato Starch, but both end up tasting delicious 😉
6. In a large non-stick skillet, heat the Canola Oil over Medium to Medium-High heat until it has a shimmer on the surface, which indicates that it’s ready.
7. Carefully, add the coated Tofu cubes and spread them out evenly. Cook each side for about 2-3 minutes or until Tofu turns a light, golden brown.
8. Add about 1/2 to 3/4 of the Honey-Sriracha Sauce (the reserve sauce is for topping) to the lightly-browned Tofu and gently stir to coat the Tofu.
9. Lower the temperature to Low and continue cooking for another 2-3 minutes, or until the sauce has thickened.
10. Serve over Rice, spooning a little bit of the reserve sauce over the top, and pair with your favorite vegetable. Yummy!
    

1. Thoroughly coat all sides and bottom of the loaf pan with shortening and then a dusting of GF Flour. Set aside.
2. In a small microwave-proof bowl, melt the butter-substitute and set aside.
3. Using a Stand Mixer, with the Paddle attachment and set on Low, combine the GF Flour, Sugar, Salt and Yeast until completely blended.
4. In another microwave-proof bowl (or 2-cup glass measuring cup with a pour spout), heat the Oat Milk for 45-60 seconds or until just slightly warm.
5. Pour the melted Butter-substitute into the luke-warm Oat Milk and gently stir.
6. With the mixer on Low, slowly add the Milk mixture to the GF Flour Mixture until completely combined.
7. Scrape down the sides of the bowl and the paddle attachment. Increase the speed to Medium-High and beat for 5 minutes.
8. Using a rubber spatula, scrape the bread dough into the prepared loaf pan and spread evenly. Lightly spray the top with water and cover with plastic wrap (I spray one side of my plastic wrap with non-stick cooking spray, so it can be easily removed after the dough rises).
9. Place in a warm, draft-free spot to rise for about 1 – 1 1/2 hour (or more, depending on the current temperature) or until dough has risen slightly above the top of the pan.
10. Once the dough is ready to bake, place one oven rack in the lowest position and the other rack in the middle position of your oven. Next, place an oven-proof dish (I use a glass loaf pan) with about 1 Cup of water on the lower rack set off to one side, so as not to block the heat.
11. Preheat oven to 425 degrees.
12. Remove plastic covering from the bread loaf, sprinkle the top with the GF Whole Oats and bake for 35-40 minutes. Bread is done when it starts to pull away from the sides of the loaf pan and it makes a hollow thud sound when you gently thump it. Note: If the bread starts to get too dark on the top, cover loosely with foil (I start checking at the 15 minute mark).
13. Remove from oven and let cool in pan for about 10 minutes. Then, remove bread from the pan and continue cooling on a wire rack.
14. Enjoy with a buttery spread and honey or fresh jam/preserves…or slice to use for your favorite sandwiches 🙂

1. Gather all your ingredients.
   

The Flour Mixture

1. In a large bowl, combine the Flour, *Xanthan Gum (only if needed), Baking Soda and spices. Mix well and set aside.
   

The Shortening Mixture

1. In a small saucepan, melt the shortening, remove from heat and cool for about 10-15 minutes (this is so you don’t cook the eggs when you add it).
2. While the shortening is cooling, combine the Molasses, Sugar and egg using a Stand or Handheld Mixer. Add the cooled shortening and mix well.
   

Combining the Wet and Dry Ingredients

1. Slowly add the Flour Mixture to the wet mixture, 1/2 cup at a time, blending well after each addition.
   
2. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours – I find that chilling the dough overnight gets the best results.
3. When ready to bake the cookies, preheat the oven to 350 degrees.
4. While the oven is preheating shape the dough into small 1″ balls (you can use a small cookie scoop to get more uniform cookies) and roll in a bowl of granulated sugar, coating well.
   
5. Space cookie balls at least 2″ apart on an ungreased cookie sheet lined with a baking mat or parchment paper.
   
6. Bake for 8-10 minutes, or until they are covered in “cracks.”
   
7. Let cool for about 2 minutes on the cookie sheet before transferring to a wire rack to cool completely…try one (or two) while they’re still warm!
   
8. Once they are completely cooled, you can package them in cellophane gift bags
9. Enjoy!