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Like takeout but better! My gluten free General Tso’s chicken will satisfy every craving you have. It is so easy to make and since it can be made in an airfryer, you won’t need to deal with the mess that comes with frying it in a pan. I opted for chicken breast since I wanted a leaner meat but chicken thigh is a perfect option too! Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes For the chicken: 2lbs Chicken Breast, cubed ½ cup Corn starch 2 tsp Garlic Powder ½ tsp Red Pepper Flakes Salt & pepper For the sauce: 1 tbsp Olive Oil 2 tbsp Ginger, minced 1 tbsp Garlic, minced ½ cup Water 5 tbsp Coconut Aminos 3 tbsp Rice Wine Vinegar 2 tbsp Hoisin Sauce (ketchup is a great substitute here too!) 3 tbsp Brown Sugar 2 tbsp Corn starch Cut your chicken into cubes and combine with corn starch, garlic powder, red pepper flakes, salt, and pepper. Cook in the air fryer at 400F for 12 minutes making sure to flip halfway. In a bowl, mix together water, coconut aminos, rice wine vinegar, hoisin sauce (or ketchup), brown sugar, and corn starch. Place a pan on the stove over medium heat. Add in the olive oil, garlic, and ginger and saute until fragrant. Reduce the heat to a simmer and add in the sauce. Stir regularly as it starts to thicken. Once the chicken is done, add it to the pan and toss to combine. Serve over rice with sesame seeds, green onions, and red pepper flakes.

Do you ever get an idea in your head that won’t quit until you can fulfill it? Maybe it is a craft or a trip or a certain item of clothing. For me, its recipes. I’ll wake up in the middle of the night dreaming about food and add my ideas to a list on my phone so I don’t forget it in the morning. This is one of the recipes – I've been dreaming of these gluten free lemon ricotta pancakes with blueberry syrup and finally put the idea to work in the kitchen!* Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: 2 cups Gluten Free Flour 1 tsp Baking Soda 2 tsp Baking Powder ½ tsp Salt ¾ cup Ricotta Cheese 1 cup Milk of choice 2 tbsp Olive Oil 1 Egg 2 tbsp Granulated Sugar 2 tsp Vanilla 1 tsp Lemon zest + juice of half a lemon In a large mixing bowl, combine gluten free flour, baking powder, baking soda, and salt. Whisk and set aside. In a smaller bowl, combine ricotta cheese, milk, olive oil, sugar, vanilla, and egg and whisk until combined. Then mix in lemon zest and juice. Fold the ricotta mixture into the flour mixture until combined. Let the batter sit for 10 minutes to thicken. Put a pan on the stove over medium heat. Use a ¼ cup to pour the pancake batter onto the pan. Flip when you see bubbles forming. Recipe makes 16 pancakes. *For a quick blueberry syrup, take 1 cup of frozen blueberries, half a cup of water, half a cup of sugar, and the juice of the other half of the lemon and put them in a pot over medium heat. Once it comes to a boil, reduce the heat to a simmer for about 5 minutes. Remove from the heat and let it cool.

These chicken tenders are so good that I don't even mind the mess that comes with making them! You'll be saying "so long" to store bought, frozen chicken tenders after you try these crispy, flavorful chicken tenders! Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Ingredients: 1 ½ lbs Chicken Breast 3 Eggs 3 tbsp Milk ½ cup GF All -Purpose Flour 3 tbsp Corn Starch ½ tsp Salt ½ tsp Pepper 1 tsp Garlic Powder ½ tsp Paprika 1 tsp Onion Powder 3 cups Gluten Free Bread Crumbs (I used the 4c Foods Bread Crumbs!) Slice your chicken breast into evenly sized strips and set aside. In one bowl, mix together your eggs and milk. In a second bowl, whisk together your flour, corn starch, and seasonings. In a third bowl, fill it with the bread crumbs. Dip a chicken tender in the egg wash and then coat with the flour. Dip it in the egg wash again and then coat with the bread crumbs. Repeat the process until all tenders are coated. Depending upon how you plan to cook the chicken tenders, place the tender on a greased baking sheet or in the greased basket of an air fryer. If cooking in an air fryer, cook at 400F for 16 minutes, flipping halfway. If you are cooking in an oven, preheat your oven to 425F and cook for 15-20 minutes, flipping halfway. Serve with your favorite dipping sauces and enjoy!

Usually one meal a week for us consists of some sort of ground beef topped with guacamole and salsa and I needed a way to change it up a little bit! Using some of my favorite products from Siete, I was able to whip up these yummy taco-stuffed sweet potatoes in less than 30 minutes! Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients: 3 Sweet Potatoes 2 tbsp Olive Oil 1 Small Yellow Onion, chopped 3 Garlic cloves, minced 1 Red Bell Pepper, chopped 1 Yellow Bell Pepper, chopped 1 lb Ground Beef 1 Taco Seasoning 1 can Black or Pinto Beans 1 can Diced Tomatoes Salt & Pepper to taste Thoroughly wash your sweet potatoes and puncture holes with a fork in each one. Place on a microwave safe plate and cook for 10-15 minutes or until soft. Place a pan over medium heat and begin to wash and prep your produce. Once the pan is hot, add the oil, onion, and garlic. Cook for 2-3 minutes and then add in the peppers. Once the peppers are softened, remove the veggie mixture from the pan. Use the same pan to cook the ground beef. Once the meat is cooked through, add the veggie mixture back in, along with the beans, the diced tomatoes, and the taco seasoning. Let the taco filling simmer for 5-10 minutes – the longer the better! Once the sweet potatoes are done in the microwave and are cool enough to touch, cut them in half lengthwise and use a fork to mash to fluff the insides. Spoon your taco mixture into the sweet potato boats and top with guacamole, salsa, cheese, etc. If you are feeling fancy, you can make my Avocado Cilantro Dressing to go with!

Not sure what got into me lately but I have been loving spicy recipes and these chipotle chicken burgers are no different. Love these for an easy 30 minute meal! Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Makes 4 burgers Ingredients: 1 lbs Ground Chicken 1 Egg ½ tsp Salt ½ tsp Black Pepper 1 tsp Onion Powder 1 tsp Garlic Powder 2 chiles in adobo sauce ½ cup Pepper Jack Cheese, cubed or shredded Preheat grill or cast iron skillet to medium-high heat. Combine the ground chicken, egg, and seasonings in a bowl. Finely chop 2 chiles from a jar or can of chiles in adobo sauce. For the pepper jack cheese, you can either cube a block of cheese or use shredded cheese. Add the chiles and the cheese into the bowl and combine. Form into 4 patties and cook on each side for about 8 minutes or until cooked all the way through. Serve with lettuce, pico de gallo, guacamole, and your favorite gluten free bun! If you want to kick the spice up a notch, take some of the adobo sauce and add it to your favorite mayo for a quick spicy aioli!

If you like spicy then this meal is for you! If you don't like spice then just reduce the amount of sriracha in the sauce! I have been on a big air fryer kick lately but these meatballs can also be cooked in the oven at 400F for 20-25 minutes! Prep Time: 10 minutes Cook Time: 10-15 minutes Total Time: 25 minutes Ingredients: 1lb Ground Chicken* 1 Egg ½ cup GF Bread Crumbs Salt & Pepper For the glaze: 1 tbsp Sriracha (+ more if you want it very spicy!) 2 tbsp Honey 2 tbsp Coconut Aminos 1 tsp Fresh Ginger 1 Garlic clove ¼ tsp Sesame oil 1 tsp Cornstarch ½ cup Water In a mixing bowl, combine ground chicken, egg, bread crumbs, and salt and pepper. Shape into meatballs (it should make 10-12) and place in an Air Fryer at 375F. Cook for 10-12 minutes or until cooked through and golden brown. In another bowl, combine sriracha, honey, coconut aminos, ginger, garlic, and sesame oil. Put a pan over medium heat and add in your sauce. 2 minutes before your meatballs are done, combine the cornstarch and water and add to the sauce, making sure to stir frequently as the sauce thickens. When the meatballs are done in the air fryer, add them to the pan on the stove and toss in the sauce. Serve with rice and veggies! * can be substituted for ground meat of your choice!

My Sheet Pan Steak Quesadillas are definitely going to be in regular rotation! Super easy to make and can be packed full of your favorite protein and veggies! Prep time: 15 minutes Cook Time: 25 minutes Total time: 40 minutes Ingredients: 1 lb Beef tips 1 tbsp Olive Oil 1 Red Bell Pepper 1 Green Bell Pepper 1 medium Yellow Onion 3 cloves of Garlic 1 pack Taco or Fajita Seasoning 1-2 cups Shredded Cheese (use Daiya Shreds to make dairy free!) 6-8 Gluten Free Tortillas Salt & Pepper to taste Preheat your over to 425F. Put a pan over medium heat with the olive oil. Chop your onion and mince your garlic and add to the pan. Wash and prep your bell peppers and add to the onion and garlic once they are translucent. Once the peppers have started to soften, add in your steak and seasoning and cook for 3-4 minutes. This is mainly to brown the outside of the steak as it will finish cooking in the oven. Grease a baking sheet and put down your first layer of tortillas, overlapping around the edge of the pan and adding 1-2 tortillas as necessary in the center of the pan. Spread out your beef and veggies across the tortillas and generously top with cheese. Layer another 1-2 tortillas on top and fold the overhanging tortillas over top. Place another baking sheet on top to weigh it down and bake for 20 minutes. Remove the additional sheet pan and bake for an additional 5 minutes or until the tortillas are golden brown. Top with your favorite salas, avocado, sour cream, etc. The new Siete Botana Sauces are also amazing with this too!

I asked you all over on Instagram what sort of Easter Hosting Guide you wanted to see and you all overwhelmingly voted for a brunch guide! I've gathered some of my favorite gluten free recipes to curate the perfect brunch for you and your loved ones that will be safe and delicious for everyone! Every good brunch needs multiple sweet offerings so you'll be sure to wow your guests with my Sour Cream Coffee Cake or my Blueberry Lemon Scones! A good brunch also includes fruit and nothing screams fresh and fruity like my Coconut-Mango Chia Pudding! Rounding out the brunch with our savory options we have my Easy Skillet Frittata that is a low mess, low effort dish that looks and tastes very impressive! Pair that with the Crispiest Rosemary-Garlic potatoes to finish up the meal!

These are the crispiest potatoes you will ever have! By par-boiling the potatoes and getting them a little rough around the edges before popping them in the oven, it allows the surface area of the potatoes to get extra crispy! Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 40 minutes Ingredients: 2 lbs potatoes (I used white potatoes) 3 tbsp. Olive Oil 2 tsp Garlic Powder 2 tsp fresh Rosemary ½ tsp. Salt ½ tsp Black Pepper Put a pot of water on the stove to boil and preheat your oven to 425F. Wash your potatoes and dice into evenly sized cubes and add to your boiling water. Cook for 15 minutes or until they start to become fork-tender but not all the way cooked through. Once your potatoes are par-boiled, add them to a large bowl and toss with Olive Oil and seasonings. Your potatoes will start to get mushy but that’s what we want! Lay down parchment paper on a sheet pan and evenly distribute the potatoes. Cook in the oven for an additional 20 minutes or until crispy & golden brown!

Chia pudding is one of my favorite snacks to have! It is super versatile and easy to make ahead of time. I love pre-making it in little jars for work in the office but it is also a great option to make for a brunch and let your guests pick their toppings! Serves: 4 Ingredients: 1 can 14oz Unsweetened Coconut Milk ¼ cup Water ¼ cup Chia Seeds ¼ tsp. Vanilla 1 mango Optional toppings: granola, coconut, nutmeg, pecans In a bowl, whisk the coconut milk until smooth. It might come out of the can partially solidified, so whisking it together will help to break it up. Then add in your vanilla and water. Add in your chia seeds and combine. Whisk the mixture after 15 minutes to break up any clumps that have formed. Chill your chia pudding for at least an hour or overnight before serving. For serving, you can either assemble in jars ahead of time, layering the mango and any other additional toppings or you can turn it into a “bar” and let your guests pick their own toppings!

Who doesn't love a 30 minute meal? 30 minute pasta dishes have my heart and this one is no different! Adjust the spice level to your preference! Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Serves 4: Ingredients: 1 lb Sausage links 1 Box GF Pasta 1 cup Cherry Tomatoes, diced 3 cups Spinach or Kale 1 Yellow Onion 3 cloves of Garlic 1 tbsp Olive Oil 2 tbsp Butter 1 can Coconut Cream ¼ cup Parmesan Cheese 2 tsp Paprika 1 tsp Oregano 1 tsp Thyme 1 tsp Garlic Powder 1 tsp Onion Powder ½ tsp Cayenne ½ tsp Black Pepper ½ tsp Salt Put a pot of water on to boil for your pasta. Dice up your sausage into bite-sized pieces and add it to a pan over medium heat with your Olive Oil. While your water is boiling and your sausage is cooking, chop your onion, garlic, and tomatoes and prep your spice blend. When the sausage is done cooking, remove it from the pan and add in your onion and garlic. Once the onion becomes translucent and the garlic starts to brown add in all of your spices. Let it marinate for 2-3 minutes. Put the stove heat on low, add the tomatoes and spinach to the pan, cover it with a lid and let them begin to wilt, stirring occasionally. You can also add the sausage back into the pan at this time. Once the water has boiled, cook the pasta according to the instructions. Make sure to reserve 1 cup of pasta water to add to your sauce base. Once the pasta is done cooking, add the coconut cream, reserved pasta water, and parmesan cheese to the pan. Mix to combine. Once the pasta is done cooking add it into the pan with your cream sauce, sausage, and veggies.

I made this frosting with the Country Crock Plant-Based butter but you can use your favorite butter, plant-based or other and get the same results! Ingredients: 1 ½ cups Plant-Based Butter, softened ¾ cup Cocoa Powder ¾ cup Semi-sweet Chocolate Chips 5 cups Confectioners Sugar ½ cup Milk of choice 2 tsp Vanilla Extract 2 tsp Espresso Powder In a microwave-safe bowl, melt 2 tablespoons of the butter with the semi-sweet chocolate chips in 20 second intervals until smooth. In a large mixing bowl, beat the rest of the softened butter with the cocoa powder. Then fold in the melted chocolate, vanilla, and espresso powder Alternate adding the confectioners sugar and the milk, repeating until all the sugar and milk have been added. Beat the frosting until there are no more visible lumps of butter and chocolate and the frosting starts to get fluffy. Place the frosting in an airtight container in your refrigerator until you are ready to use it!