1. Preheat oven to 375 degrees and gather the ingredients.
   
2. In a wide, shallow bowl whisk the Egg, Salt, Pepper, and 1 teaspoon Garlic Powder. Mix well and set aside.
   
3. In another wide, shallow bowl combine the bread crumbs, Parmesan Cheese, 1 teaspoon Garlic Powder and 1 teaspoon Parsley. Mix well and set aside.
4. In a small bowl, mix the lemon juice and melted butter. Pour about 2/3 of this into a 9″ x 13″ baking dish and tilt dish to spread the melted butter evenly. Layer enough fresh mushrooms on top of the butter to fill the bottom of the baking dish (you can do a single layer of mushrooms or double layer, if desired).
   
5. Set up a “work station” that has everything you need close together for breading the chicken (See photo)
   
6. First, dip each Chicken Breast into the Egg mixture, turning to coat well.
7. Next, roll each Chicken Breast in the Bread crumb mixture, coating well. Then place on top of the Mushrooms in the baking dish. Drizzle remaining Butter and 1 teaspoon Parsley over the top of each Chicken Breast.
   
8. Bake, uncovered for 40-45 minutes.
   
9. Enjoy with a fresh salad or favorite steamed veggie!
   

1. Gather the ingredients.
   
2. Melt the butter and let cool a bit while you begin preparing the muffin batter.
3. In a food processor, pulse the Blueberries a few times (3-4) to coarsely chop them. Scrape them into a separate bowl and set aside.
   Note: I would normally leave them whole, but certain members of my family prefer them when chopped :).
   
4. In the same food processor, combine the granulated sugar and orange zest. Pulse for about 10 seconds until the consistency is sand-like.
   
5. In a large bowl, combine the GF Flour mix, baking powder, salt and xanthan gum. Mix well with a whisk. Then add to the sugar mixture in the food processor, pulsing until well blended.
6. In the same large bowl that you used to whisk together the flour mixture, combine the eggs, yogurt and melted butter. Whisk until well blended, then add to the food processor and blend until there are no lumps.
7. Transfer the batter to the large bowl and gently fold in the chopped (or whole) blueberries. Cover the bowl with plastic wrap and let rest for 30 minutes.
   (Note: this resting period is important in order to let the grains soften or mature, so that the resulting muffins will not be grainy or sandy in texture)
   
8. Meanwhile, preheat oven to 400 degrees.
   Line a muffin tin with muffin cups and spray with a non-stick cooking spray.
9. After the batter has rested for 30 minutes, scoop into the lined muffin tray using a medium or large scoop. This batter does not rise much, so don’t worry about filling the cups to the top.
   
10. Sprinkle the tops with the Turbinado sugar.
    
11. Bake for about 18-20 minutes, or until lightly golden and toothpick comes out clean. Cool muffins in the pan for about 10 minutes, before transferring them to a wire rack to cool for an additional 10 minutes.
    
12. Enjoy these muffins that are chock full of blueberries while warm :).
    
13. Any leftovers can be completely cooled and stored in an airtight container for about 2 days or frozen for 2-3 weeks. Before serving, let thaw and microwave for about 20 seconds.

Preparation

1. Preheat oven to 350 degrees
2. Using a solid shortening, grease a 9″ x 5″ bread pan. Set aside.

Mixing the Dry Ingredients

1. In a large bowl, combine the Dry Ingredients (the first 6 ingredients for bread mix). Mix well and set aside.

Mixing the Wet Ingredients

1. Using a standard Stand Mixer, whisk the eggs. Then slowly add the Buttermilk and oil. Blend well.
2. Add vanilla and blend until well combined.

Combining the Dry and Wet Ingredients

1. Mixing on medium-low speed, slowly add the Flour mixture, one cup at a time, to the Egg mixture, making sure to scrape down the sides between additions. Note: mixture will be sticky/gummy.

Making the Cinnamon-Sugar Layer & Topping

1. Note: You may make this at the beginning and set aside, while making the loaf part…or make it at this step.
2. In a small bowl, mix the 4 Tablespoons of sugar with the 2 teaspoons cinnamon. Next, cut in the cold butter with a sharp knife and blend until crumbly.

Putting it All Together

1. Pour half of the Bread dough mixture into the prepared loaf pan. Spread evenly.
2. Sprinkle half of the Cinnamon-Sugar mixture on top of this layer.
3. Pour remaining Bread Dough mixture on top of the Cinnamon layer. Spread evenly.
4. Sprinkle top with remaining Cinnamon-Sugar mixture.
5. Bake for 45-50 minutes, or until toothpick comes out clean.
6. Let rest for about 10 minutes before removing from pan. Cool on a rack before slicing. Enjoy!
   

1. Gather the ingredients (please note: Chicken Broth is not pictured).
   
2. Trim excess fat from tenderloin, rinse and pat with paper towels to remove excess water. Place in a large resealable plastic bag. Set aside.

Making the Marinade

1. In a large bowl, combine the next 8 ingredients and mix well.
2. Pour marinade over the tenderloin in the plastic bag, seal tightly and refrigerate for at least 8 hours (I usually place this in a baking dish or large bowl, so I can turn it over easily and to prevent any leaking).
   
3. When ready to bake, preheat oven to 450 degrees. Line a baking sheet with foil and set aside.
4. Remove the tenderloin from the bag and place on the baking sheet. Brush with the Olive Oil and sprinkle with salt and pepper on all sides.
5. Bake for 20-30 minutes, depending on the size of tenderloin. Inside temperature should measure at least 125 degrees (I cook mine to 145 degrees).
6. Serve with rice or potatoes and a veggie for a quick and easy meal!
   

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!
   

1. In a small bowl, mix the honey and soy sauce until well blended. Set aside.
   
2. Arrange the pork chops in a shallow baking dish and sprinkle with the Ginger and Garlic Salt on both sides.
   
3. Pour the honey mixture over the pork chops, being certain to flip over several times to evenly coat. Stab the pork chops with a fork in several places to help the flavors penetrate the meat.
   
4. Cover with plastic wrap and refrigerate overnight (or longer…the more they marinate, the more flavorful they become). I flip them over once during this time period to evenly marinate both sides.
5. When ready to cook, be sure the grill is nice and hot before placing the pork chops on it.
6. Grilling time will vary depending upon the thickness of the meat. The 1″ pork chops took about 8-10 minutes per side.
   
7. Serve with rice or potatoes and your favorite veggies. Yummy!!!