Corn, Bean and Tomato Salad

This is a gluten free, grain free and dairy free salad.

Serves: 2

Ingredients:

1 cob of yellow sweet corn (or 1/2 cup cooked corn)
1 cup cherry tomatoes, sliced in half
1/8 cup red onion, diced
1/8 cup chopped cilantro
4 oz black pinto beans, drained and well rinsed
1 Tbs lime juice
2 Tbs olive oil
1/4 tsp sea salt
1/8 tsp black pepper

Directions:

1. Boil a large pot of water and place corn on the cob in water for 3-5 minutes
2. Remove and place in cold water to stop cooking
3. When the corn is cool, slice the corn kernels off the cob and break them up

4.  Place 1/2 cup of corn in a bowl
4. Add tomatoes, onions, cilantro and beans with the corn
5. Pour lime juice, oil, salt and pepper over corn mixture and mix well
6. Let salad sit about 10 minutes before eating

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Spinach Salad with Yogurt Dressing

Not Gluten Free?? Add croutons to your salad
Grain Free?? No change
Keto?? No change

Serves: 1

Salad Ingredients:

1 cup fresh baby spinach salad
1 cucumber sliced

Optional:

1/2 cup cherry tomatoes 

1 hard boiled egg 

1/2 cup raw sliced mushrooms

Yogurt Dressing Ingredients:

½ cup plain greek yogurt
1 clove garlic
Zest from one lemon
1 Tbs lemon juice
¼ tsp sea salt
1/8 tsp black pepper

Directions:

1. Place all ingredients for yogurt dressing in a food processor or blender and blend until smooth

2. Serve over spinach salad

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Shrimp Fajitas

Not Gluten Free?? Serve in regular tortilla shells
Grain Free?? Eat without tortillas
Keto?? Do not eat with toritilla

Serves: 2

Ingredients:

12 jumbo shrimp
½ cup olive oil + ¼ cup olive oil
1 tsp garlic powder + ½ tsp garlic powder
1 tsp sea salt + ½ tsp sea salt
½ tsp black pepper + ¼ tsp black pepper
2 Tbs lime juice
1 large onion sliced
1 green pepper
1 red pepper
corn tortillas

Romaine or butter lettuce
Sour cream
Cheddar cheese (dairy or non)

Directions:

1. If shrimp are frozen, place them in a bowl or pot under running cold water for 5 minutes
2. Remove shells and tails from the shrimp and place in a small bowl or gallon Ziploc baggie.
3. In the bowl or baggie mix ½ cup olive oil, 1 tsp garlic powder, 1 tsp sea salt, ½ tsp black pepper and 2 Tbs lime juice, add shrimp and mix well, set aside
4. Slice the peppers and onion into thin slices
5. Heat a medium sized frying pan with ¼ cup olive oil
6. Put peppers and onions in the pan with the oil and sprinkle with ½ tsp garlic powder, ½ tsp sea salt and ¼ tsp black pepper on top of the peppers and onions
7. Cook peppers and onions on medium heat for about 20 minutes until soft and some are slightly brown, mixing occasionally
8. Remove peppers and onions from the pan and set aside.
9. Pour the whole shrimp mixture into the pan and cook on one side on medium heat for 3 minutes, flip shrimp and cook the other side for another 3 minutes, mix the shrimp and oil and cook another 5 minutes, stirring occasionally
10. Remove the shrimp from the pan and cut into pieces
11. Build each taco by putting shrimp, peppers, onions, lettuce, cheese and sour cream in a corn tortilla

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Cheesy Baked BBQ Chicken

Not Gluten Free?? No change
Grain Free?? No change
Paleo? Use Cinderella's recipe for Paleo BBQ Sauce and leave off the cheese
Keto? Use Cinderella's recipe for Keto BBQ Sauce

Serves: 2

Ingredients:

4 boneless, skinless chicken breasts
2 cups BBQ sauce
2 cups shredded cheddar cheese
1 tsp garlic powder
1/2 red onion, thinly sliced
20-24 sliced jalapeños peppers
olive oil cooking spray

Directions:

1. Preheat oven to 375 degrees F
2. Spray a 9 x 11 baking dish (or larger) with cooking spray
3. In a large bowl combine 1 cup BBQ sauce and garlic powder
4. Mix chicken in the BBQ sauce mixture until coated (you can marinate the chicken for an hour or keep going immediately)
5. Place the chicken in the baking dish and pour the other cup of BBQ sauce over the chicken
6. Bake the chicken for 20 minutes, uncovered
7. Remove the chicken from the oven and add the shredded cheese over the chicken
8. Sprinkle the chicken with red onions and jalapeños
9. Bake the chicken for another 10 minutes
10. Change the temperature on the oven to broil (high) and cook for another 3-5 minutes or until cheese is slightly browned

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BBQ Sauce (Keto)

This is a Keto, low carb, gluten free, grain free, sugar free BBQ sauce.

Yields: About 2 1/2 cups

Ingredients:

2 (6 oz) cans tomato paste
1/2 cup apple cider vinegar
1/3 cup powdered stevia or erythritol
1 Tbs liquid smoke
2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp chili powder
1/4 tsp cayenne pepper
1 1/2 cup water

Directions: 

1. Whisk all ingredients together in a saucepan, adding the water last

2. Bring to a boil and then reduce the heat to low-medium
3. Simmer, uncovered for about 20 minutes

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Cheesecake

**Not Gluten Free?? use regular flour or a pre-made pie crust
**Grain Free?? no change
**Keto?? use stevia, erythritol, swerve or other keto friendly sweeter instead of sugar
**This is not a paleo or dairy free recipe. Sorry!

Serves: 8 slices

Ingredients:

For the crust:

1/2 cup almond flour
1/2 cup coconut flour
1/2 cup butter, melted

For the filling:

3 (8 oz) blocks of cream cheese, softened
16 oz sour cream
1/2 cup sugar
2 tsp vanilla extract
3 large eggs

Directions:

1. Preheat oven to 350 degrees F
2. Grease an 8 or 9 inch springform pan (these are great for baking cheesecake, Cinderella recommends Springform Removable Pan from Amazon)
3. In a medium bowl, mix together almond flour, coconut flour and melted butter
4. Press the crust to the bottom of the pan with your fingers
5. Put the pan in the refrigerator while making the filling
6. In a large bowl, beat the cream cheese and sour cream together (use a mixer or hand mixer for best results, Cinderella recommends VonShef Electric Hand Mixer)
7. Beat in the sugar and vanilla
8. Add eggs and beat again until smooth
9. Spread the filling evenly over the crust
10. Bake in preheated oven for 45 - 60 minutes until it only slightly jiggles in the middle
11. Take cheesecake out of oven and let cool on counter for one hour
12. Put cheesecake in refrigerator for at least 5 hours or overnight
13. Eat alone or enjoy with Cinderella's Raspberry Sauce

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Raspberry Sauce

**Not Gluten Free??Add 1 tsp flour or cornstarch to thicken sauce at the end
**Not Dairy Free?? No change
**Grain Free?? No change 
**Paleo?? use coconut sugar or honey instead of sugar
**Keto?? use stevia, erythritol, swerve or other keto friendly sweeter instead of sugar

Yields: About 1 cup sauce

Ingredients:

12 oz frozen or fresh raspberries
1/4 cup sugar
1/2 Tbs lemon juice
1/4 cup water

Directions:

1. Add the raspberries, sugar, lemon juice and water to a sauce pan and cook over medium heat for about 10 minutes

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BBQ Sauce (Paleo)

This is a gluten free, grain free, Whole30, dairy free, paleo BBQ sauce. 

Yields: 2 1/2 cups

Ingredients:

3/4 cups balsamic vinegar
1/2 cup water
6 oz tomato paste
8 pitted dates
2 Tbs Dijon mustard
2 Tbs coconut aminos
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
1/2 tsp black pepper

water (optional)

Directions:

1. Add all ingredients to a saucepan over low to medium heat and stir well

2. Adjust heat to a simmer and heat for about 5 minutes, stirring occasionally

3. Transfer sauce to a a blender and blend on high for about 2 minutes 

4. Test the thickness of your sauce and add water if necessary, 1 Tbs at a time until the desired thickness is achieved

5. Sauce will stay in the refrigerator in an air tight container for about one month or freeze up to one year!

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Crabmeat Salad

**Not Gluten Free?? Serve with ciabatta bread slices
**Not Dairy Free?? No change
**Grain Free?? No change
**Paleo?? Use recipe for Homemade Mayonnaise instead of regular mayonnaise

Ingredients:

1 pound can of lump crab meat
2 scallions, sliced
2 Tbs chopped parsley
1 Tbs lemon juice
2 Tbs mayonnaise (or make your own using Cinderella's recipe for Homemade Mayonnaise)
1 tsp salt
½ tsp black pepper

optional:
endive spears
lettuce wraps
tortilla chips

Directions:

1. Drain crabmeat and place in small bowl
2. Mix crabmeat with scallions, parsley, lemon juice, mayonnaise, salt and pepper
3. Serve in endive spears, other lettuce wraps with chips or on a sandwich

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Blueberry Bread

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? No change :-)
**Grain Free?? No change :-)
**Paleo?? (Only use this recipe if you are comfortable) Leave out baking soda and vanilla, substitute sugar with 2 cups evaporated cane juice + 3 Tbs molasses or honey 

Serves: about 10 slices

Ingredients:

3 eggs
1 cup olive oil (or vegetable oil)
3 tsp pure vanilla extract
2 1/4 cups white sugar (or coconut sugar or other sugar substitute)
3 cups almond flour
1 tsp sea salt
1 tsp baking soda
1 Tbs ground cinnamon (or 1/2 tsp nutmeg and 1/2 tsp cloves)
1 pint fresh blueberries (either leave whole or blend in food processor for a smoother taste)

1. Preheat oven to 350 degrees F
2. Grease one 9x5 loaf pan
2. Beat eggs, oil, vanilla and sugar in a large bowl
3. Mix in the flour, salt, baking soda and cinnamon
4. Fold in the blueberries
5. Pour batter into loaf pan
6. Bake about 50 minutes or until a toothpick comes out clean in the center of the bread

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Pumpkin Bread

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? No change :-)
**Grain Free?? No change :-)
**Paleo?? (Only use this recipe if you are comfortable) Leave out baking soda,  substitute sugar with 2 cups evaporated cane juice + 3 Tbs molasses or honey 

Serves: about 10 slices

Ingredients:

2 cups almond flour
1 1/2 cups white sugar (or coconut sugar or other sugar replacement)
1 tsp baking soda
3/4 tsp sea salt
1/2 tsp nutmeg
1/2 tsp ground cinnamon
1 cup pumpkin puree
1/3 cup water
1/2 cup olive oil (or vegetable oil)
2 eggs
1/4 cup walnuts (or raisins)

Directions:

1. Preheat oven to 350 degrees F
2. Grease one 9x5 loaf pan
3. Mix flour, sugar, baking soda, salt and spices in a large bowl
4. Mix in pumpkin, water, oil, eggs and walnuts
5. Pour batter into loaf pan
6. Bake for about one hour or until a toothpick comes out clean  in the center of the bread

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