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!!!
   

Directions for Making the Powdered Sugar Coating:

1. In a large resealable plastic bag, combine the 1 Cup Powdered Sugar with the Kool-Aid Powdered Lemonade; set aside.

Directions for Making the Cookies:

1. Preheat oven to 350 degrees.
2. Line 1-2 cookie sheets with parchment paper; set aside.
3. In a medium bowl, mix the GF Flour Mix, Baking Powder and Salt; set aside.
4. Using a Stand Mixer, combine the Butter and Sugars until smooth and creamy.
5. Next, add the Egg, Vanilla, Lemon Zest and Lemon Juice to the Butter-Sugar mixture, blending well.
6. Add the Flour Mixture, 1/2 cup at a time, to the dough, mixing on the Low setting until just combined.
7. Using a small cookie scoop (or spoon and rolling the dough into balls), scoop out the cookie dough onto the prepared cookie sheets, placing them 2″ apart. Using the palm of your hand or the bottom of a glass, slightly flatten each cookie to form disks.
8. Bake for 12-15 minutes, depending on your oven. I bake mine for 14-15 minutes, because I prefer these cookies to be slightly crunchy, like the original Sunshine recipe.
9. Let the cookies cool on the sheets for about 5 minutes.
10. Carefully toss 3-4 cookies at a time in the powdered sugar mixture, coating each cookie well.
11. Place the powdered cookies on a cooling rack to continue cooling.
12. Enjoy!
    

1. In a medium bowl, gently combine all of the ingredients until well mixed. Refrigerate until ready to serve.
2. Serve on top of your favorite meat or veggie. It is wonderful with Salmon, Turkey Burgers and Baked Potatoes!
   

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. Gather the ingredients.
2. Using a blender (I have a Ninja brand that has an “Ice Cream” setting that works really well) or food processor, combine all of the ingredients and process until fully blended and smooth.
3. Spoon (or pipe with a pastry bag) into desired glasses/cups and top with Cool Whip and Fruit! Enjoy 🙂
   

1. Gather the ingredients.
2. Using a blender (I have a Ninja brand that has an “Ice Cream” setting that works really well) or food processor, combine all of the ingredients and process until fully blended and smooth.
3. Spoon (or pipe with a pastry bag) into desired glasses/cups and top with Cool Whip and Fruit! Enjoy 🙂

Making the Meatballs:

1. Gather the meatball ingredients.
2. Preheat oven to 375 degrees.
3. Line 2-3 baking sheets with parchment paper. Set aside.
4. In a large mixing bowl, combine all of the Turkey Meatball ingredients and mix very well, either with a fork or your hands.
5. Using a 2″ cookie scooper (or spoon), scoop turkey mixture onto the prepared baking sheets (16 meatballs per sheet). You may either form the meatballs using your hands or just drop meatballs directly onto sheet using the cookie scooper.
6. Bake for 16-18 minutes, or until inside temperature measures 165 degrees (I usually cut the center-most meatball in half to check for any pinkness).

Making the Spicy Avocado Dipping Sauce:

1. Gather the Avocado ingredients.
2. While the meatballs are cooking, blend the Avocado ingredients (except for the Parsley) in a blender or food processor until smooth and creamy.
3. Pour into serving bowl and top with dried Parsley. Refrigerate until ready to serve.
   
4. Once the meatballs are cooked, drizzle some Spicy Avocado Sauce over the tops and serve with your favorite veggie! Yum!!!
   

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!
   

Making the GF Pie Crusts:

1. NOTE: This recipe makes 2 pie crusts. You can refrigerate any unused & uncooked dough for up to 3 days, or freeze it for up to 3 months, well wrapped. To thaw the dough, move it to the refrigerator overnight, then let dough warm a little for about 20-30 minutes at room temperature.
2. Gather the ingredients for the pie crusts.
3. In a food processor, pulse together the GF Flour Blend and Salt until well combined.
4. Next, add the Cold Butter pieces to the food processor and pulse until the butter is in large chunks.
5. Add the Beaten Egg and Vinegar to the Butter/Flour mixture and pulse until just combined.
6. Slowly add the Ice-cold Water, 1 Tablespoon at a time, to the dough mixture while pulsing. Note: depending on the humidity, you may not need all of the water. Pulse until the dough comes together.
7. Divide the dough in half (I weigh mine) and wrap each half in plastic wrap, flattening the dough into discs. Refrigerate for at least 30 minutes.

Making the Strawberry Filling (while the Pie Dough is chilling):

1. Gather the ingredients for the filling.
2. Place one of your oven racks in the center position and preheat oven to 400 degrees.
3. In a large bowl, combine the cut-up Strawberries, Sugar, GF Flour, Vanilla Extract, Lemon Zest and Juice until the Strawberries are well coated. Set aside while you roll out the pie dough.
4. Lightly flour a piece of parchment paper and place one of the pie dough discs on top. Using a rolling pin, roll the dough out into an oval shape about 19″ x 11″ (thickness of dough should be about 1/4″).
5. Transfer the rolled-out dough and the Parchment Paper to a baking sheet and spoon the Strawberry filling onto the center of the dough. Spread the filling evenly out, leaving a 1-2″ border of dough.
6. Very gently fold the edges of the dough over the Strawberries, pinching together any folds in the dough.
   
7. In a small bowl, whisk together 1 Large Egg and 1 Tbsp of water. Brush this egg wash onto the folded edges of the dough.
8. Bake on the center rack for about 30 minutes, rotating the pan halfway through to evenly bake.
9. While the tart is baking, warm the Preserves (or Jam/Jelly/Marmalade) with a splash of water (to help the Preserves spread).
10. Once the crust is a golden brown, remove the Tart from the oven and gently brush the Strawberry filling with the warmed Preserves. Cool completely.
    

Making the Whipped Cream:

1. Using a Stand Mixer, fitted with the Whisk attachment, whisk the Heavy Whipping Cream, Powdered Sugar and Vanilla Extract on Medium-High until soft peaks have formed.
2. Serve the cooled Tart with a large dollop of freshly made Whipped Cream and watch it disappear!
   

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!