Ingredients:

• 2 cups Real Food Gluten-Free Flour 101


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup coconut sugar


• 1/2 cup coconut oil, melted


• 2 large eggs


• 1 teaspoon vanilla extract


• 1 cup dairy-free chocolate chips

Instructions:

Preheat oven to 350F 175C

In a medium bowl, whisk together Real Food Gluten-Free Flour 101, baking soda, and salt

In a large bowl, cream together coconut sugar and melted coconut oil until smooth

Beat in eggs, one at a time, then stir in vanilla extract

Gradually blend dry ingredients into the wet ingredients

Fold in dairy-free chocolate chips

Drop rounded tablespoons of dough onto ungreased baking sheets

Bake for 8-10 minutes in the preheated oven, or until edges are golden brown

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

Ingredients:

• 1 whole chicken carcass


• 2 carrots, roughly chopped


• 2 celery stalks, roughly chopped


• 1 onion, quartered


• 3 garlic cloves, smashed


• 1 bay leaf


• 1 teaspoon peppercorns


• 1 tablespoon salt


• 8 cups water

Instructions:

Place the chicken carcass, carrots, celery, onion, garlic, bay leaf, peppercorns, and salt in the Instant Pot

Add water to cover the ingredients in the pot

Close and lock the lid, ensuring the steam release valve is sealed

Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 45 minutes on high pressure

Once the cooking time is complete, allow for a natural pressure release for 15 minutes, then carefully perform a quick release

Strain the stock through a fine-mesh sieve into a large bowl or container, discarding the solids

Let the stock cool to room temperature before refrigerating or using in recipes

Ingredients:

• 1 can 15 ounces white beans, drained and rinsed


• 2 tablespoons fresh lemon juice


• 1 tablespoon olive oil


• 1 garlic clove, minced


• 1 teaspoon fresh rosemary, finely chopped


• Salt and pepper to taste

Instructions:

White beans, lemon juice, olive oil, minced garlic, and chopped rosemary should all be put into a food processor

To make it smooth and creamy, scrape down the sides of the bowl as needed

Add salt and pepper to taste and make changes as needed

Move the dip to a bowl for serving, and if you want, add more rosemary on top

Feel free to dip your favorite vegetables, crackers, or bread slices in it

Ingredients:

• 1 cup unsalted butter


• 2 cups dark chocolate chips


• 1 cup granulated sugar


• 1/2 cup cocoa powder


• 4 large eggs


• 1 teaspoon vanilla extract


• 1/2 teaspoon salt

Instructions:

Warm the oven up to 175F 350C

A 8x8-inch baking dish should be greased

Set the butter in a small saucepan and melt it over medium-low heat

Keep cooking it and stirring it often until it turns golden brown and smells nutty

Take it off the heat and let it cool down a bit

Dark chocolate chips, sugar, cocoa powder, eggs, vanilla extract, and salt should all be mixed together in a large bowl

Mix everything together well

Slowly add the browned butter to the chocolate mixture while stirring all the time until the mixture is smooth and well mixed

Cover the baking dish with foil and pour the batter into it

Spread it out evenly

Before you put it in the oven, heat it up

Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the middle comes out with a few moist crumbs on it

Take it out of the oven and let it cool in the baking dish for a full minute before cutting it into squares

Ingredients:

• 3 lbs beef chuck roast


• 1 cup beef broth


• 1 cup Italian dressing


• 1/4 cup giardiniera peppers


• 1/4 cup pepperoncini peppers


• 1 onion, thinly sliced


• 4 cloves garlic, minced


• 1 teaspoon dried oregano


• 1 teaspoon dried basil


• 1 teaspoon dried thyme


• Salt and pepper to taste


• 6 Italian sandwich rolls


• Provolone cheese slices optional

Instructions:

In a slow cooker, combine beef broth, Italian dressing, giardiniera peppers, pepperoncini peppers, onion, garlic, oregano, basil, thyme, salt, and pepper

Add beef chuck roast to the slow cooker and cook on low for 8 hours or until the beef is tender and easily shreds with a fork

Once the beef is cooked, remove it from the slow cooker and shred it using two forks

Return the shredded beef to the slow cooker and let it soak in the cooking juices for another 30 minutes

To assemble the sandwiches, slice the Italian sandwich rolls and fill them with the shredded beef and some of the cooking juices

Add provolone cheese slices if desired

Serve hot and enjoy!

Ingredients:

• 1 lb boneless pork shoulder, thinly sliced


• 1/2 cup pineapple juice


• 3 cloves garlic, minced


• 2 tsp ground cumin


• 2 tsp paprika


• 1 tsp chili powder


• Salt and pepper to taste


• 8 small flour tortillas


• 2 cups shredded Monterey Jack cheese


• 1 cup diced fresh pineapple


• 1/2 cup diced red onion


• 1/4 cup chopped fresh cilantro


• 2 avocados, peeled, pitted, and mashed


• 1 lime, juiced


• 1/2 tsp cayenne pepper


• 1/2 tsp ground coriander


• 1/2 tsp ground cumin


• Salt to taste

Instructions:

In a bowl, combine the sliced pork, pineapple juice, minced garlic, cumin, paprika, chili powder, salt, and pepper

Marinate for at least 1 hour, or overnight for best results

Preheat a grill or grill pan to medium-high heat

Grill the marinated pork slices until cooked through and slightly charred, about 4-5 minutes per side

Remove from heat and chop into smaller pieces

In a separate bowl, mix together diced pineapple, diced red onion, and chopped cilantro to make the pineapple salsa

In another bowl, combine mashed avocados, lime juice, cayenne pepper, ground coriander, ground cumin, and salt to make the pineapple guacamole

To assemble the quesadillas, place a tortilla on a hot griddle

Sprinkle with shredded Monterey Jack cheese, then top with a portion of the grilled pork and a spoonful of pineapple salsa

Place another tortilla on top and press down gently

Cook the quesadilla on the griddle until the cheese melts and the tortilla becomes golden brown and crispy, about 2-3 minutes per side

Remove the quesadilla from the griddle, let it cool for a minute, then cut it into wedges

Serve the quesadillas al pastor with a side of pineapple guacamole

Enjoy!