1. Set oven rack in the middle position; Preheat oven to 350 degrees.
2. Butter and flour Bundt pan (you can also use a 9 x 5 – inch loaf pan); set aside.
3. In a medium-sized bowl, whisk together the GF Flour, Xanthan Gum, Baking Soda & Powder and Spices; set aside.
4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, beat the Butter until light & fluffy; add the Granulated Sugar and blend until thoroughly mixed and fluffy.
5. Add the Eggs, one at a time, blending well after adding each Egg; scrape sides of bowl often; whip until the mixture is very light & fluffy.
6. Next, add the Canned Pumpkin and mix until blended.
7. Add the Dry Ingredient mixture and Orange Juice in 3-4 segments, mixing and scraping bowl and paddle well between each addition.

8. Scrape the batter into the prepared Bundt Pan; place in the preheated oven on the middle rack and bake for 45 minutes (check the cake around the 30-35 minute mark to make sure it isn't browning too much – if it is, cover loosely with a piece of aluminum foil); test doneness after 45 minutes with a toothpick and pressing lightly on the top to see if it springs back; bake an additional 15-30 minutes, depending on your oven (my cake was ready after 45 minutes).

9. Once cake is done, remove from oven and let cool in the pan for approximately 10-15 minutes before turning out onto a cooling rack.
10. While the cake is cooling, thoroughly whisk the Powdered Sugar and Orange Juice together in a small bowl until desired consistency is reached; spoon the Glaze over slightly warm or completely cooled cake.
11. Serve with or without Vanilla Ice Cream and Enjoy! 🙂
    

The Chicken:

1. In a large non-stick saucepan, cook the Ground Chicken over Medium-Low heat (cook on Medium, if you want a crust to form) until done.
2. When the Chicken is almost finished cooking, add the Ginger, Garlic and Red Pepper Flakes; cook for about 1 minute.

The Sauce:

1. While the Chicken is cooking, mix the Sauce ingredients together in a medium-sized bowl until thoroughly blended.

Putting it Together:

1. Once the Chicken is finished cooking, reduce the temperature to Low and pour the Orange Sauce over the Chicken; bring to a low boil.

The Slurry:

1. While the Chicken and Sauce are simmering, stir the Cornstarch into the warm Water in a small bowl until completely dissolved.
2. Pour this Cornstarch Slurry into the Orange-Chicken mixture and stir until combined and sauce begins to thicken.
   *If you prefer a thinner sauce, add more warm water or the fresh-squeezed orange juice at this point.
3. If you want to add any veggies (Broccoli, Asparagus, Snow Peas, etc.), do so now and cover the pot with a lid to lightly cook the veggies for about 3-5 minutes.
4. Serve over rice and enjoy 🙂

The Soy Sauce Mixture:

1. In a small bowl, whisk together the Bragg Liquid Aminos (or Soy Sauce), Rice Vinegar, Worcestershire Sauce, Light Brown Sugar, Canola Oil and Ginger; Set aside.

The Chicken & Veggies:

1. In a large non-stick skillet, heat the 3 Tablespoons of Canola Oil over medium heat.
2. Once the oil is shimmering, add the chicken, sprinkling with salt and pepper, and saute until thoroughly cooked (about 5 – 8 minutes).
3. Remove the cooked chicken with a slotted spoon and place in a large bowl; set aside.
4. Reduce the temperature to medium-low, add the Garlic, Bell Pepper, and 2 Tablespoons Ginger to the same skillet; cook for about 2 minutes, keeping Peppers crisp. (Note: if you’re adding Broccoli or Snow Peas, do so now)
   
5. Next, add the Sherry and stir thoroughly with the juices and Garlic-Peppers-Ginger mixture.
6. Add the Soy Sauce Mixture that you set aside earlier to the skillet and bring to a boil (about 1 minute).
7. In a small bowl, whisk together the Cornstarch and 1/4 Cup Bragg Aminos to make the slurry; add this to the skillet and stir thoroughly to blend well (if sauce is too thick, add 1/4 cup water).
8. Lastly, return the Chicken to the skillet along with the Cashews and Water Chestnuts;
9. Garnish with scallions and serve. Enjoy!
   

Making the Curry Sauce:

1. Gather ingredients.
2. In a medium-sized heavy saucepan, heat the Canola Oil over Medium heat.
3. Add the finely chopped onion and cook for about 5 minutes, or until onion is translucent.
4. Stir in the Garlic, Ginger and Curry and cook until fragrant (1-2 minutes).
5. Add the Chicken Broth and stir well. Reduce heat to Low and simmer for about 20 minutes to reduce the mixture a little.
6. While the broth is reducing, whisk the Cream, Cornstarch and Honey together in a small bowl until completely blended and smooth.
7. Slowly whisk the Cream mixture into the Chicken Broth mixture, combining the ingredients completely. Simmer for about 5 minutes. Add a few pinches of Salt and Pepper to taste.
8. Keep the sauce warm while cooking the chicken.
   

Cooking the Stovetop Chicken:

1. In a large skillet, heat the Butter and Oil over medium-low heat until the butter is completely melted and bubbling.
2. Add the Chicken Breasts, sprinkling with Salt & Pepper on both sides. Cook on each side for about 5-7 minutes per side, making sure that both sides are a light golden brown (internal temperature should be 165 degrees)
3. Once the Chicken Breasts are nicely browned on both sides, use a ladle to spoon several scoops of sauce over the Chicken Breasts in the skillet. Turn the breasts over to thoroughly coat in the sauce.
   
4. Serve the Chicken Breasts whole with your favorite side and vegetable and more sauce drizzled over the top…or cut up into bite-sized pieces and serve over Rice and with Steamed Broccoli and more yummy sauce!!!
   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. Preheat oven to 400 degrees.
2. Gather the ingredients.
   
3. Place the rinsed, trimmed and dried chicken breasts in a 9″ x 13″ baking dish. Set aside.
4. In a small bowl, whisk together all of the ingredients except for the chicken.
   
5. Drizzle half of this sauce over the chicken in the baking dish. Reserve the other half for serving with the Chicken.
   
6. Bake for approximately 25 minutes, depending on the size of the chicken breasts.
   
7. Serve with your favorite side and veggie! Be sure to drizzle the reserved sauce over each Chicken Breast, as well as the side dishes (I usually serve some in a small ramekin with each plate).
   Now, that’s quick and easy 🙂
   

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. Gather the ingredients
   

Making the Ginger Lime Sauce

1. In a medium-sized bowl, combine all of the sauce ingredients and blend well. Set aside.
   

Cooking the Chicken

1. In a large saucepan, heat up the Coconut Oil over medium-high heat. Add the chicken pieces and cook until almost done (about 5 minutes).
   

Putting it All Together

1. Pour the sauce over the chicken pieces and continue cooking over low heat for about another 5 minutes.
   
2. Serve over rice and top with whatever toppings you desire. I usually squirt a little extra lime juice over the chicken just before serving.