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- Gluten-Free Chicken Alfredo: Cook gluten-free pasta and set aside. In a separate pan, cook chicken breast until browned. In another pan, melt butter and add minced garlic, heavy cream, and Parmesan cheese. Stir until sauce is thickened, then pour over the pasta and chicken. Top with additional Parmesan cheese and parsley.
- Quinoa Salad with Roasted Vegetables: Preheat oven to 400°F. Toss diced sweet potato, red onion, and bell peppers with olive oil, salt, and pepper, then roast in the oven for 25-30 minutes. Cook quinoa according to package instructions, then toss with the roasted vegetables, feta cheese, and a dressing made of olive oil, lemon juice, and honey.
- Gluten-Free Pizza: Make the crust by mixing together gluten-free flour, yeast, salt, and warm water. Let it rise for an hour, then roll out the dough and add toppings of your choice. Bake in a preheated 425°F oven for 12-15 minutes or until crust is golden brown.
- Stuffed Sweet Potatoes: Bake sweet potatoes in the oven until soft. Cut in half and scoop out the flesh. Mix the sweet potato flesh with black beans, corn, diced bell peppers, diced onions, and chili powder. Stuff the mixture back into the sweet potato skins and bake in the oven for 15-20 minutes.
- Gluten-Free Chocolate Chip Cookies: In a mixing bowl, cream together butter and brown sugar. Add in an egg and vanilla extract, then mix in gluten-free flour, baking soda, and salt. Fold in chocolate chips. Drop spoonfuls of the dough onto a baking sheet and bake in a preheated 375°F oven for 8-10 minutes.