Chili

Comfort food at its best with tender ground beef, hearty beans, and rich homemade chili seasoning.

**Not Gluten Free?? Serve with corn muffins or cornbread
**Not Dairy Free?? Serve with regular sour cream and shredded cheddar cheese
**Grain Free?? Eat recipe by itself
**Paleo?? Leave out beans and use homemade tomato sauce 

Serves: 4

Note: This recipe takes 3-4 hours to cook, but it's worth it! Just leave yourself some time to prepare it.

Ingredients:

3 Tbs olive oil
1/2 Tsp celery seed
1 onion, minced
1/4 tsp cayenne pepper
2 cloves of garlic, minced or 1 tsp garlic powder)
1 tsp cumin seed, crushed
1 pound chopped beef, chicken or turkey
1 bay leaf
3 cups of water
2 Tbs chili powder
1 1/3 cups crushed tomatoes
1/8 tsp basil
1 green pepper minced
1 1/2 tsp sea salt
1 can beans (any type of beans)
Tortilla Chips (Cinderella loves Mission tortilla rounds)

Directions:

1. Heat olive oil in a large pot, add the onion and garlic and sauté until golden brown
2. Add the meat and cooked until brown or cooked all the way through. (If making vegetarian chili skip this step)
3. Add all remaining ingredients and stir well.
4. Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, about three to four hours.
5. Serve with tortilla chips.

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Cobb Salad

Fresh romaine topped with grilled chicken, bacon, avocado, eggs, tomatoes, and blue cheese for a satisfying gluten-free meal.

**Not Gluten Free?? Top with your favorite croutons
**Not Dairy Free?? Add 1/4 cup blue cheese to each salad
**Paleo/Grain Free?? Depending on your view, add the bacon and tomatoes or leave them off  

Serves: 4

Ingredients:

3 boneless skinless chicken breasts
1/4 cup olive oil
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
6 slices bacon (Cinderella loves Applegate naturals Sunday bacon)
2 eggs
4 cups lettuce
2 tomatoes, chopped
1 avocado, pitted, peeled and diced
1/2 red onion chopped

Directions:

1. Preheat grill to 400 degrees F
2. Preheat oven to 400 degrees F
3. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
4. Place chicken slices in a gallon sized Ziploc baggie with olive oil, salt, black pepper, basil and oregano and mix well, set aside
5. Place eggs in a saucepan and cover completely with cold water.
6. Bring water with eggs to a boil then cover, remove saucepan from heat and let eggs stand in hot water for about 10 minutes
7. Put slices of bacon on a cookie sheet and place in oven, bake for about 15 minutes or until crispy
8. Peel avocado and cut around the pit, dice into small pieces
9. Cut tomatoes and onion
10. Grill chicken on preheated grill about 4 minutes on each side
11. Remove your eggs from the hot water, peel and chop into pieces
12. Chop chicken into cubes
13. Divide lettuce among 4 plates, top evenly with chicken, bacon, eggs, tomatoes, avocado and onion

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Chinese Peanut Sauce with Noodles and Chicken

Tender chicken and rice noodles tossed in a creamy homemade Chinese-style peanut sauce that's savory, slightly sweet, and full of flavor.

**Not Gluten Free?? Can use regular spaghetti instead of rice noodles
**Not Dairy Free?? No change :-)
**Grain Free?? Serve with Zucchini Noodles or over stir fry vegetables
**Paleo??  Serve with Zucchini Noodles, or over stir fry vegetables, substitute soy sauce for coconut aminos, peanut butter for almond or cashew butter, use apple cider vinegar, use stevia instead of sugar

Serves: 2

Ingredients:

For the noodles
1/2 pound rice noodles (Cinderella loves Thai Kitchen Rice Noodles)
1 bunch green onions/scallions (chopped white parts only, set aside green parts for garnish )
2 Tbs sesame oil
1/2 tsp ginger powder (or 1 tsp fresh ginger root)
1/3 cup peanut butter
1/4 cup soy sauce
1/2 cup chicken broth (updated recipe!)
1 Tbs cider vinegar (or rice vinegar)
1 tsp sugar
1/4 tsp crushed red pepper flakes

For the chicken (optional)
2 chicken breasts thinly sliced (see Cinderella's post on How to Cut Thinly Sliced Chicken Breasts)
4 Tbs sesame oil
1/4 tsp ginger powder
1 tsp salt
1/2 tsp white pepper
2 Tbs soy sauce
2 tsp cider vinegar

Directions:

1. Slice chicken and put in a large bowl or gallon size Ziploc baggie
2. Pour 4 Tbs sesame oil, 1/4 tsp ginger powder, 1 tsp salt, 1/2 tsp white pepper, 2 Tbs soy sauce and 2 tsp cider vinegar on top of chicken and mix well, set aside
3. Boil a large pot of water
4. Light grill to medium/high flame
5. Cook chicken about 4 minutes on each side, when finished chop into cubes
6. While water is coming to a boil combine 2 Tbs sesame oil and chopped green onions in a skillet on a medium flame, sauté until tender about 5 minutes
7.  Add 1/2 tsp ginger powder and cook for another 2 minutes
8. Take skillet off flame (updated recipe!)

9. Add 1/3 cup peanut butter, 1/4 cup soy sauce, 1/4 cup water, 1 Tbs vinegar, 1 tsp sugar and 1/4 tsp crushed red pepper flakes into skillet and mix well
10. Cook noodles according to package
11. Add sauce back to a very low flame and mix well

12. Mix noodles in with the sauce
13. Place chicken on top of noodles
14. Garnish with green scallions if desired

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Stuffing

**Not Gluten Free?? Use regular bread
**Not Dairy Free?? Use butter instead of oil 
This is not a grain free or paleo recipe, sorry!

Serves: 4

Ingredients:

2 Tbs olive oil
1/2 lb ground pork or sausage
1 cup onions, chopped
2/3 cup celery, chopped
1 cup mushrooms, chopped
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
2 cups gluten free bread, chopped into cubes (Cinderella loves Udi's Gluten Free whole grain bread)
1/2 cup + 1 cupchicken broth

Directions:

1. Preheat oven to 350 degrees F
2. Heat oil in a large saucepan, stir in pork (or sausage), onions and celery, cook until meat is browned, about 10 minutes, drain any excess oil
4. Stir in mushrooms, thyme and rosemary, cook for another 2 minutes
5. Season with salt and pepper and stir well
6. Pour 1/2 cup chicken broth in with the meat mixture and let summer for 2 minutes
7. In a large bowl mix together the meat mixture with gluten free bread and 1 cup chicken broth - mix well
7. Bake in a large baking dish for 30 minutes on 350 degrees F or until lightly browned

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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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Almond Joy Cookies

**Not Gluten Free?? Use regular flour instead of almond and coconut flour
**Not Dairy Free?? Use butter instead of oil
**Grain Free?? No change 
**Paleo?? Use maple syrup instead of brown sugar and coconut sugar instead of white sugar, leave out vanilla and baking soda if you want, use dark chocolate for the chips

Serves: about 24 cookies

Ingredients:

1/2 cup olive oil
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 cups almond flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips  (Cinderella loves Enjoy Life chocolate mini chips)
1 cup sweetened coconut (can use unsweetened)
1 cup almonds, slivered or chopped

cookie sheets
cooking spray

Directions:

1. Preheat oven to 375 degrees F.
2. Lightly grease cookie sheets.
3. Combine white sugar, brown sugar, almond flour, coconut flour, baking soda, salt, chocolate, coconut and almonds and lightly toss until all ingredients are combined.
4. In a separate bowl beat the eggs and add the oil and vanilla, mix well.
5. Pour the wet ingredients into the dry ingredients and mix well.
6. Spoon tablespoon sized portions onto cookie sheets.
7. Cook 8-10 minutes on 375 or until tops are golden brown.

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Apple Crumb Pie

**Not Gluten Free?? Use a regular pie shell and regular flour
**Not Dairy Free?? Use butter instead of olive oil
**Grain Free?? Use Cinderella's Almond Crust Recipe for the pie crust and almond or other nut flour instead of gluten free flour blend
**Paleo?? Use Cinderella's Almond Crust Recipe for the pie crust, almond or other nut flour instead of gluten free flour blend, use coconut sugar instead of brown sugar

Serves: about 8 slices

Ingredients:

1 9 inch pie shell (or make your own using Cinderella's Almond Crust Recipe)
5 Granny Smith apples peeled and cut into slices
1 Tbs lemon juice
3/4 cup white sugar (or any other dry sugar substitute)
2 Tbs gluten free flour + 1/2 cup gluten free flour (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup brown sugar (or coconut sugar)
3 Tbs olive oil

Directions:

1. Preheat oven to 375 degrees F
2. Place apple slices in a large bowl and mix in lemon juice
3. Add white sugar, 2 Tbs flour, cinnamon, nutmeg and cloves in with the apples and mix well until all apples are coated
4. Pour apple mixture into pie shell
5. In a small bowl mix together 1/2 cup flour, brown sugar and oil until it forms small crumbs
6. Pour crumb mixture over apples
7. Cover pie with aluminum foil
8. Bake in over for 25 minutes at 375 degrees
9. Remove the foil and bake another 25-35 minutes until top is golden brown

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Peanut Butter Cookies

**Not Gluten Free?? No change
**Not Dairy Free?? No change
**Grain Free?? No change
**Paleo?? Use almond or another nut butter instead of peanut, use only coconut sugar or other sugar substitute

Serves: about 12 cookies

Ingredients:

1/2 cup white sugar
1/2 cup brown sugar
1 cup peanut butter
1 egg
cooking spray

Directions:

1. Preheat oven to 350 degrees F
2. In a medium bowl, mix together white and brown sugar, add peanut butter and egg and mix very well
3. Spray a cookie sheet with nonstick spray
4. Spoon tablespoon sized cookies onto tray
5. Bake for 5 minutes then press down each cookie twice with a fork to make an X
6. Bake for another 5-7 minutes until cookies are golden brown

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Sesame Chicken

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? No change :-)
**Grain Free?? Leave out flour and cornstarch
**Paleo?? Use coconut aminos instead of soy sauce, use homemade chicken broth instead of wine, leave out flour and cornstarch, add vinegar if comfortable, use coconut sugar instead of white or another sugar substitute

Serves: 4

Ingredients:

2 Tbs soy sauce + 4 Tbs soy sauce
1 Tbs sherry
2 Tbs sesame oil + 2 Tbs sesame oil
2 Tbs gluten free flour (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
1/4 cup cornstarch + 1/4 cup cornstarch
1/2 cup water + 1/2 cup water
1/2 tsp baking soda
1 tsp olive oil (or any oil of your choice)
4 boneless chicken breasts (cut into small cubes)
4 cups vegetable oil for frying (or any other frying oil or your choice)
1 cup chicken broth
1/4 cup rice vinegar (or other gluten free vinegar)
1 cup white sugar
1 tsp chili sauce or paste
1 clove garlic, minced
4 Tbs sesame seeds

Directions:

1. In a large bowl or gallon sized Ziploc baggies combine 2 Tbs soy sauce, sherry, 2 Tbs sesame oil, flour, 2 Tbs cornstarch, 2 Tbs water, baking soda and 1 tsp oil and mix well
2. Put the chicken into the bowl or baggie and mix very well, making sure all pieces are covered, put in refrigerator for at least 15 minutes
3. Heat frying oil in a large saucepan
4. In a small saucepan combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 4 Tbs soy sauce, 2 Tbs sesame oil, chili sauce and garlic
5. Bring the sauce to a boil stirring constantly, then lower heat to a low flame stirring occasionally, let sauce cook for about 15-20 minutes
6. Fry the chicken in batches so there is a single layer of chicken in the saucepan until they are golden brown and cooked all the way through, about 10 minutes per batch, drain chicken on a plate with paper towels
7. Place chicken in a large bowl and top with sauce, mix well then sprinkle sesame seeds on top

Tastes great with white rice and broccoli

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Chocolate Peanut Butter Rice Crispy Treats

**Not Gluten Free?? Use regular rice krispies 
**Not Dairy Free?? Use butter instead of oil 
**This is not a grain free or paleo recipe-sorry!

Ingredients:

3 Tbs olive oil
4 cups mini marshmallows
6 cups chocolate rice cereal (Cinderella loves Mom's Best Cereals Crispy Cocoa Rice Cereal)
2 cups peanut butter (Cinderella loves Stop and Shop or Trader Joe's all natural peanut butter)

Directions:

1. Heat oil in a large saucepan over medium heat
2. Mix in marshmallows until completely melted
3. Add peanut butter and mix well
4. Add rice crispy cereal and mix well
5. Press evenly into a greased 13x9 pan
6. Let cool and then cut into squares

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Cookie Dough Brownies

**Not Gluten Free?? Use 1 Tbs regular flour instead of coconut flour for brownie layer
**Not Dairy Free?? In brownie layer use regular butter instead of coconut butter and coconut oil, regular milk instead or coconut or almond milk
**Grain Free?? No change :-)
**Paleo?? Use pure dark chocolate, use or leave out baking soda/vanilla extract 

Serves: about 16 pieces

Ingredients:

Brownie Layer
1 cup coconut butter
4 oz baking chocolate (Cinderella loves Enjoy Life Mega-Chunks Baking Chocolate)
1 Tbs coconut oil
1/2 cup coconut milk (or almond milk)
2 eggs (or 1/2 cup egg whites)
1/4 cup cocoa powder
1/2 tsp baking soda
1/3 cup honey
1 Tbs coconut flour (or arrowroot/tapioca flour)
1 Tbs vanilla
cooking spray

Cookie Dough Layer
2 cups almond meal (Cinderella loves Trader Joe's Just Almond Meal)
1/2 tsp sea salt
1/3 cup raw honey
1 tsp vanilla
3 Tbs coconut butter
1 Tbs coconut oil
1 cup chocolate chips (Cinderella loves Enjoy Life chocolate mini chips)

Directions:

1. Preheat oven to 350 degrees F
2. For the brownie layer mix together softened coconut butter and honey with a mixer
3. Add the coconut milk, vanilla and eggs and mix well
4. Melt 4 oz chocolate in 1 Tbs coconut oil (put in a bowl in microwave for 30 seconds at a time until melted)
5. Add the melted chocolate to brownie mixture
6. Add the cocoa, baking soda and coconut flour and mix well
7. Spray an 8x8 inch baking pan with cooking spray
8. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean in the middle of the brownies (cool completely)
9. For the cookie dough layer mix almond meal, salt, honey, vanilla, butter, oil and chocolate chips together
10. Spread cookie dough layer on top of brownies when cool

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Pecan Pie

**Not Gluten Free?? Use a regular crust
**Not Dairy Free?? Use butter instead of oil
**Grain Free?? Leave out the cornstarch
**Paleo?? Use your discretion with the ingredients (choose your sugar substitute and add vanilla if you are comfortable)

Serves: 8

Ingredients:
filling:
1 3/4 cup coconut sugar (or other dry sugar substitute)
1/4 cup maple syrup (or dark corn syrup)
1/4 cup olive oil (or melted coconut oil)
1 Tbs cold water
2 tsp cornstarch
3 eggs (or egg substitute-see Cinderella's page on Gluten Free Substitutions)
1/4 tsp salt
1 tsp vanilla extract
1 1/4 cup chopped pecans
pie crust:
1 gluten free pie shell or use Cinderella's recipe for homemade gluten free crust:
1 1/4 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup olive oil
1 Tbs maple syrup (or 1 Tbs white or coconut sugar and 1/2 Tbs olive oil)
1/2 tsp pure vanilla extract

Directions:

1. Preheat oven to 325 degrees F
2. In a medium bowl combine all ingredients for crust
3. Pat and flatten dough into an 8x8 pie dish
4. Bake 10-15 minutes or until crust is golden brown
5. Raise temperature in oven to 350 degrees F
6. In a medium saucepan combine sugar, maple syrup (or corn syrup), oil, water and cornstarch, bring to a boil and then remove from heat
7. In a large bowl beat the eggs then mix in the syrup mixture
8. Stir in salt, vanilla and pecans
9. Pour mixture into pie shell
10. Bake in preheated oven for 45 to 50 minutes or until filling is set

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Corn Muffins

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? Use regular milk and butter instead of oil
**This is not a grain free or Paleo recipe-sorry!

Serves: about 12 muffins

Ingredients:

¼ cup olive or vegetable oil
¾ cup coconut sugar (or white sugar)
2 eggs
1 Tbs vanilla extract
1 ½ cups biscuit baking mix (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
½ cup yellow cornmeal
½ cup dairy free milk (Cinderella loves unsweetened original almond milk)
Cooking spray

Directions:

1. Preheat oven to 375 degrees F
2. Grease 12 muffin cups with cooking spray
3. In a large bowl mix together oil and sugar
4. Stir in eggs and beat into mixture
5. Stir in vanilla
6. Stir in baking mix, cornmeal and milk
7. Fill muffin cups 1/2 way with batter
8. Bake for 20 to 30 minutes until golden brown

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Creamed Spinach

**Not Gluten Free?? No change :-)
**Not Dairy Free?? Use regular heavy cream, butter instead of oil and regular shredded mozzarella cheese, add 4 Tbs parmesan cheese to the end of the recipe
**Grain Free?? No change :-)
**Paleo?? Use canned coconut milk instead of creamer and a paleo friendly cheese substitute or leave out of recipe

Serves: 4

Ingredients:

2 10 oz bags frozen chopped spinach
1/2 cup dairy free creamer (Cinderella loves So Delicious dairy free creamers)
2 Tbs olive oil
2 1/2 tsp garlic cloves, minced
2 Tbs white onion
1/2 cup shredded dairy free cheese  (Cinderella recommends Daiya dairy free cheese shreds mozzarella style)
1 tsp sea salt
1/4 tsp black pepper

Directions:

1. Defrost spinach according to package
2. Heat oil in large sauce pan on a medium flame, add onions and garlic, cook and stir until tender about 5 minutes
3. Add spinach and stir in creamer
4. Add mozzarella cheese and stir well, cooking until all cheese is melted (add Parmesan cheese here if using the dairy recipe)
5. Cook for another about 5 minutes until sauce is thickened
6. Add salt and pepper

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Pasta e Fagioli

**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Top with grated Parmesan or Romano cheese
**Grain Free?? Do not add pasta
**Paleo?? Do not add pasta or beans, use homemade chicken stock and all natural stewed tomatoes

Serves: 6

Ingredients:

2 Tbs olive oil
1/2 lb ground beef
1/2 lb ground pork
1 cup onion, chopped
3 cloves garlic, minced
2 cans (14.5 oz each) stewed tomatoes, not drained
3 cups chicken broth
1 can (15 oz) cannellini beans, not drained
1/4 cup dried parsley
1 tsp dried basil
1/4 tsp ground black pepper
1/2 pound gluten free pasta (Cinderella loves Barilla's Gluten Free Elbow Pasta)

Directions:

1. In a very large pot heat oil on a medium flame
2. Add beef and pork and cook until browned
3. Add onions and garlic and sauté for about 10 minutes
4. Add stewed tomatoes, beans, chicken broth, parsley, basil and pepper and stir well
5. Increase flame on high and bring to a boil, stirring occasionally
6. Let boil for about 1 minute and then turn flame down to low to simmer
7. Cover the pot and let it simmer for about 10 minutes
8. Add pasta and simmer about 10 to 12 more minutes or until the pasta is tender

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Crab Cakes

**Not Gluten Free?? Use regular breadcrumbs instead of almond flour
**Not Diary Free?? Use butter instead of olive oil
**Grain Free?? No change :-)
**Paleo?? Use homemade mayonnaise, natural mustard or powder and leave out Worcestershire sauce

Note: Crabmeat mixture must go in the refrigerator for at least 30 minutes before cooking

Serves: 4

Ingredients:

2 Tbs mayonnaise (use store brand or Cinderella's Homemade Mayonnaise)
1/2 tsp Dijon mustard
1/2 tsp seafood seasoning (Cinderella loves Old Bay Seasoning)

1/4 tsp Worcestershire sauce
1 egg
1/2 tsp salt
1 lb crabmeat, drained
1/4 cup almond flour  or gluten free breadcrumbs
2 Tbs olive oil

Directions:

1. In a large bowl mix mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, and salt
2. Stir in crabmeat and mix well
3. Cover bowl and place in refrigerator for at least 30 minutes
4. Shape crabmeat mixture into 4 small thick patties
5. Spread breadcrumbs onto a large plate
6. Cover crabmeat patties completely with breadcrumbs
7. Place oil on a large skillet on a medium flame
8. Cook crab cakes for about 4 minutes on each side or until golden brown

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Slow Cooker Beef and Broccoli with Brown Sauce

Not Gluten Free?? No change :-)
Not Dairy Free?? No change :-)
Grain Free?? Leave out cornstarch
Paleo?? Leave out cornstarch and substitute coconut aminos instead of soy sauce

Note: This is a slow cooker meal that takes 6-8 hours to cook.

Serves: 2

Ingredients:

1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce + 1/3 cup soy sauce
1/3 cup brown sugar (can use coconut sugar)
1 Tbs sesame oil
3 garlic cloves, minced
2 Tbs cornstarch
2 Tbs sauce from the crock pot after being cooked
1 lb fresh broccoli florets
2 cups cooked rice

Directions:

1. Place beef in a slow cooker
2. Pour beef broth, soy sauce, brown sugar, oil, and garlic over beef

3. Cook on LOW for 6-8 hours
4. After cooking, in a small bowl or cup mix together cornstarch and 2 Tbs of cooked sauce

5. Mix back into crock pot and stir well

6. Bring a pot of water to a boil on the stove (for the broccoli)

7. Add broccoli to boiling water and cook for about 4-5 minutes
8. Add broccoli to the slow cooker and stir well 
9. Cover slow cooker again and cook for another 30 minutes on HIGH

10. Add 1/3 cup soy sauce and stir well
11. Serve over cooked rice

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Grilled Chicken with Bean Salad

Not Gluten Free?? No change :-)

Not Dairy Free?? No change :-)

Grain Free?? No change :-)

Paleo?? Substitute beans and/or green beans for cauliflower or broccoli

Serves: 1

Ingredients:

bean salad
½ cup cooked white beans
2 Tbs olive oil
2 Tbs lime juice
1 tsp cumin
1/2 tsp sea salt
1/4 tsp black pepper
5 oz green beans, steamed and cut into 2-3 pieces each
½ red onion chopped

chicken
1 chicken breast, cubed
1 Tbs lemon juice
1/4 tsp sea salt
1/8 tsp black pepper
1 Tbs olive oil

Directions:

bean salad
1. Heat large pan on a medium flame
2. Add beans and stir occasionally until beans are warmed (about 5 minutes)
3. Put beans in a bowl, add olive oil, lime juice and cumin, season with salt and pepper and leave to cool
4. Boil water in a medium pot

5. Add green beans to pot and cook about 3 minutes, rinse under cool water and cut into small pieces
5. Add green beans and onion to white bean mixture

chicken
1. Heat frying pan on medium flame
2. Add 1 Tbs olive oil to pan
3. Season chicken with lemon juice salt and pepper
4. Cook chicken about 5-8 minutes until no longer pink in middle

5. Mix chicken with bean salad or eat as a side dish

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Pomegranate Carrot Salad with Chicken

**Not Gluten Free?? No change :-)

**Not Dairy Free?? No Change :-)

**Grain Free/Paleo?? No change :-)

Serves: 1

Ingredients:

1 chicken breast, cubed
1 Tbs olive oil
1/2 pomegranate
3 Tbs lemon juice
3 Tbs orange juice
1/2 Tbs olive oil
¾ cup carrots, grated
1 Tbs sesame seeds
1/2 tsp sea salt
1/4 tsp black pepper

Directions:

1. Heat olive oil on a medium flame on a grill pan

2. Sauté chicken breast about 4 minutes on each side in olive oil or until no longer pink inside
3. Cut pomegranate on the outside and get out flesh and seeds
4. In a salad bowl mix 1 Tbs lemon juice, 3 Tbs orange juice, and oil with salt and pepper
5. Add chicken, pomegranate and carrots and mix well
6. In a separate bowl, mix sesame seeds with remaining lemon juice, 2 Tbs water and a pinch of salt
7. Combine everything and mix well

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Cherry Pie

**Not Gluten Free?? Use 2 cups regular flour
**Not Dairy Free?? Use softened butter instead of palm oil shortening and olive oil 
**Grain Free/Paleo?? Use 1 3/4 cups almond flour and 1/4 cup coconut flour and use coconut, arrowroot or tapioca starch instead of cornstarch

Serves: 8

Ingredients:

1 cup almond flour (Cinderella loves Trader Joe's almond meal)

1 cup rice flour
1 cup shortening (Cinderella loves Spectrum Organic Palm Oil Shortening)
1/2 cup cold water
1/8 tsp salt
1 1/8 cups coconut sugar (can use white sugar)
3 1/2 Tbs cornstarch
2 pounds cherries, pitted and chopped into small pieces
1 Tbs olive oil
1/4 tsp lemon or almond extract (optional)
olive oil cooking spray

Directions:

1. In a large bowl mix together the flour and salt
2. Mix shortening into flour until well combined
3. Stir in water and mix well
4. Separate flour mixture in half in bowl and refrigerate for one hour
5. Spray a 9 in round pie plate or baking dish with olive oil cooking spray
6. Take dough out of refrigerator and place half on the bottom of the pie plate pressing it down evenly with your fingers to cover the whole bottom, cover with plastic wrap and place back into refrigerator (leave other half of dough out on the counter)
7. In a medium saucepan mix together sugar and cornstarch
8. Add cherries to the saucepan and mix well, let sit for 10 minutes to draw out the cherry juices
9. Place a baking sheet in the oven and preheat oven to 475 degrees F with baking sheet inside
10. Bring cherry mixture to a boil on high heat then turn down to low heat and simmer for one more minute
11. Remove from heat and stir in olive oil and lemon or almond extract if desired
12. Let cherry mixture cool to room temperature
13. When filling is cool pour into pie plate on top of bottom crust
14. Take pieces of remaining dough and flatten out in your fingers, place all over top of cherry mixture
15. Reduce heat in oven to 375 degrees F and place pie on top of baking sheet.
16. Bake for about 45 - 55 minutes or until crust is golden brown
17. Let pie cool to room temperature before cutting

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