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. In a medium bowl, combine all of the Marinade Ingredients until completely blended.
2. Place the prepared, bite-size pieces of chicken into a large resealable plastic bag.
3. Pour the Marinade into the bag with the chicken and close bag securely. Smoosh the chicken around in the marinade to evenly coat. Refrigerate for at least 2 hours.
4. While the chicken is marinating in the refrigerator, combine the GF Flour Blend, Paprika, Pepper and Parmesan Cheese in a Large bowl, mixing well.
5. Once the chicken has finished marinating, melt the butter in a Large non-stick skillet over medium heat.
6. Using a slotted spoon, transfer the chicken pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the chicken pieces.
7. Once the chicken is ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the chicken around for 1-2 minutes, allowing the pieces to turn golden and crispy. Gently flip the pieces over to cook all sides…you may have to reduce the temperature once things get going ;). Test a piece after about 5 minutes to see if it’s done (no longer pink inside). I usually cook mine for a total of 8-10 minutes.
8. Serve with your favorite sides, over rice or pasta or just by themselves! They are FULL of flavor :). We serve ours over GF Pasta and my oven-roasted veggies…kind of a Chicken Alfredo Bowl!
   

Making the Sour Cream Marinade:

1. In a large bowl, combine the first 7 ingredients and mix well. Set aside.
2. Place the prepared Chicken Tenders into a large resealable plastic bag.
3. Pour the Sour Cream marinade into the bag with the Chicken, close the bag securely, and then “smoosh” the chicken around to evenly coat with the marinade. Place flat in the refrigerator overnight (12-24 hours).

Breading the Chicken:

1. When the chicken is ready to bake, preheat the oven to 350 degrees.
2. Line a cookie sheet with parchment paper or foil (if using foil, spray with non-stick cooking spray); set aside.
3. Pour the Bread Crumbs into a shallow bowl or dish and place beside the prepared cookie sheet.
4. Remove the marinating Chicken from the refrigerator and place next to the dish containing the bread crumbs (I place mine in a large bowl to keep the bag from tipping over).
5. Once your “station” is set up, remove a few (3-4) Chicken tenders from the bag and dredge them through the bread crumbs to evenly coat them. Then place onto the prepared cookie sheet. Repeat these steps with the remaining chicken.
6. Once all of the chicken is prepared and lined up on the cookie sheet, drizzle them with the melted butter.
7. Bake uncovered for approximately 15-18 minutes, depending on your oven, turning them over halfway through.
8. Serve with your favorite sides and watch them disappear…I serve ours with my Homemade Ranch Dressing/Dip or my Honey Mustard Sauce/Dip 😉
   

Instructions for Baking (please see Cook’s Notes for Grilling & Pan-Searing Instructions):

1. Place the Salmon into a large resealable plastic bag and set aside. *I usually place the plastic bag with the zipper part opened wide in a deep bowl while I rinse the Salmon…then I can plop the Salmon easily into the plastic bag without contaminating the outside of the bag with messy “fish hands” 😉 Set aside.
2. In a small bowl, combine the Maple Syrup, the Bragg Liquid Aminos (or Soy Sauce) and Garlic. Mix well and pour over the Salmon in the plastic bag.
3. Make certain that the bag is closed securely, then gently rotate the bag back-and-forth (or flip-flop) to evenly coat the Salmon with the Maple marinade. Place flat into a baking dish and refrigerate for at least 1 hour, flipping over halfway through the marinating time.
4. Once you are ready to bake the Salmon, preheat the oven to 425 degrees.
   
5. Dump the Salmon and the marinade into the baking dish.
6. Bake for 15-18 minutes or until the Salmon flakes apart easily.
7. Serve with your favorite sides! Enjoy!!!
   

Making the Salsa:

1. In a small/medium bowl, gently mix the chopped Avocado, Green Onions, Tomatoes, Lemon Zest and Lemon Juice. Refrigerate while preparing the Salmon.
   

Making the Salmon:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil, place salmon on the sheet and brush with the Olive Oil, being sure to completely coat the Salmon.
3. In a small bowl, combine the spices and sprinkle evenly over the Salmon.
4. Bake for 15-18 minutes.
5. Serve topped with the fresh Avocado Salsa and your favorite veggies!
   

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
3. Gather the ingredients.
4. Rinse and pat dry the Salmon. Place, skin side down, onto the prepared baking sheet. Evenly sprinkle with the Salt and Pepper. Set aside while you prepare the glaze.
5. In a small bowl, combine the Orange Marmalade, Lime Zest, Lime Juice and Cayenne Pepper. Mix until completely blended. Taste to see if any adjustments are needed (Note: the heat of the Red Cayenne Pepper comes through as it cooks, so be careful adding too much 😉 ). Reserve 1/2 of this glaze for serving with cooked Salmon.
6. Spread half of the Glaze over the top and sides of the Salmon, coating evenly.
7. Bake for 15-18 minutes, depending on the thickness of the fillet.
8. Serve with the reserved glaze and your favorite sides. Enjoy!
   

1. Gather the ingredients.
2. Place the trimmed, rinsed and patted dry Pork Tenderloin into a large Ziploc baggie. Set aside.
3. In a small/medium bowl, combine the Honey, Ginger, Lemon Juice, Soy Sauce, Garlic and spices. Whisk/mix until well combined.
4. Pour half of the marinade into the baggie with the Pork and seal. Let marinate in refrigerator for 4-24 hours. Reserve the other half in an airtight container in the refrigerator for later.
5. When ready to bake the pork, preheat oven to 400 degrees.
6. Line a baking sheet with foil and set aside.
7. Remove the reserved marinade from refrigerator and set aside.
8. In a large skillet, heat the Olive Oil over Medium to Medium-High heat.
9. Once the oil is heated, remove the Pork Tenderloin from the marinade and place into the heated oil/pan. Sear all sides of the tenderloin until a light golden brown.
10. Place the seared Pork onto the prepared baking sheet and bake for about 15 minutes, or until inside temperature of Pork reaches 132-134 degrees.
11. Evenly brush the Pork with the reserved marinade and continue baking for 5-7 more minutes, or until inside temperature reaches 140 degrees. Note: you may broil the Pork on High for a couple of minutes instead of continuing to bake, if desired.
12. Remove the Pork from the oven and cover loosely with foil. Let rest for about 5 minutes – pork will continue to cook and should register 145 degrees with light pink insides (see photo).
    
13. Brush the Pork with run-off marinade from baking sheet and sprinkle the top with the Fresh, Chopped Parsley. Slice into desired thickness and serve with your favorite sides and veggies. Enjoy!

1. Gather the ingredients.
2. Place the rinsed and dried Chicken into a Large Ziploc Baggie. Set aside.
3. In a medium-sized bowl, combine the rest of the ingredients and whisk well.
4. Pour the marinade over the Chicken in the baggie and seal securely, being sure to press air out of the bag. Squish the chicken around in the baggie to coat evenly.
5. Place the sealed baggie with the marinating chicken in the baking dish that you will be using later. Refrigerate for at least 4 hours.
6. When ready to bake, preheat oven to 400 degrees and place one of the racks in the center position.
7. Meanwhile, remove the chicken from the marinade and place into the baking dish. Cover with foil.
8. Bake for 20 minutes on the center rack. Remove foil and bake for another 5-7 minutes, or until inside temperature of chicken registers 165 degrees or no longer pink inside.
   
9. Remove cooked chicken from oven and cut into bite-sized pieces.
10. To make a Chipotle Chicken Bowl, layer Rice, Lettuce, Chicken, Cheese, Pico de Gallo, Guacamole (or just smushed Avocados), Chopped Tomatoes, Sour Cream and, of course, the Chipotle Honey Vinaigrette Dressing!

1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
3. In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
4. Place Chicken Breasts in the baking dish, leaving a little space between each breast.
5. Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
6. Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
7. Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
8. Serve with your favorite side. Enjoy!
   

1. Gather the ingredients.
2. In a large skillet, heat about 1-1 1/2 Tbsp Olive Oil over medium heat.
3. Add the Chicken pieces, Taco Seasoning and Ground Pepper to the skillet, gently stirring/tossing until chicken is well-coated with the seasonings. Cook until chicken is done (about 5-8 minutes). Remove chicken from the skillet with a slotted spoon/spatula, placing it into a bowl to rest. Set aside.
4. In the same skillet, lower the temperature to medium-low and add another 1 -1 1/2 Tbsp Olive OIl and the diced Onion and Peppers. Cook for about 3 minutes, stirring often.
5. Once the veggies are done, reduce temperature to low and add the cooked chicken. Stir to mix well. Add the Fresh Lime Juice at this step.
   
6. In a separate skillet, melt about 1/2 Tbsp Butter over medium-low heat and place one Tortilla Wrap/Shell in the skillet.
7. Next, start building the Quesadillas by sprinkling some shredded cheese to cover the shell; then add some of the chicken & veggie mixture; then place more shredded cheese on top of the chicken/veggies; top with a second tortilla shell.
8. Once the bottom tortilla is starting to get crispy and golden brown, lift the Quesadilla using a large spatula, and drop another 1/2 tbsp of butter into the pan. Now, carefully flip the Quesadilla onto the other side and cook until crispy and golden. Repeat these steps with the remaining tortillas and chicken mixture.
   
9. Cut each Quesadilla into quarters and serve with a fresh salad and an assortment of the toppings.
   
10. Enjoy!