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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Quinoa Salad

Not Gluten Free?? No change
Not Dairy Free?? No change
Grain Free?? Substitute quinoa for cauliflower rice 
Keto?? Substitute quinoa for cauliflower rice

Serves: 2

Ingredients:

½ cucumber
1 tomato, seeded and chopped
½ small red onion, chopped
1 Tbs pine nuts
¼ cup dry quinoa
1/8 cup olive oil
1 Tbs lemon juice
1 tsp grated lemon zest
½ tsp parsley
1/2 tsp sea salt
1/4 tsp black pepper

Directions:

1. Preheat oven to 400 degrees F
2. Boil 3 cups water in a medium sauce pan
3. Add quinoa and cover the pot, reduce the heat to a medium/low flame
4. Simmer quinoa for about 15 minutes or until quinoa is tender
5. Spread pine nuts on a baking tray and toast them in the oven until lightly browned, about 3-4 minutes
6. Cool nuts in a bowl and set aside for now
7. Drain quinoa and rinse it under cool running water, drain again and add to the bowl with the pine nuts
8. Chop onion, tomatoes, cucumber and parsley and add to the bowl with the quinoa and nuts
9. Put olive oil, lemon zest and lemon juice on top of quinoa salad and mix
10. Add salt and pepper and mix well

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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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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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Quiche

**Not Gluten Free?? Leave as is or make in a pie shell
**Not Dairy Free?? Use regular milk and add 1/2 cup of your favorite shredded cheese before baking
**Grain Free?? No change
**Paleo?? Do not add cheese
**Keto Friendly

Serves: 6 slices

Ingredients:

1/4 cup olive oil
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 tsp salt
8 oz fresh spinach leaves
1/2 pound bacon
4 eggs
1/2 cup milk (Cinderella loves Target or any supermarket brand original, unsweetened almond milk)
1/2 cup shredded cheese (optional- tastes great with feta or cheddar)
olive oil cooking spray

Directions:

1. Preheat oven to 400 degrees F

2. Spray a large cooking sheet with olive oil spray

3. Place bacon in cooking sheet

4. Bake the bacon in oven at 400 degrees for about 10-15 minutes until crispy (check on it often, flipping the bacon over half way through cooking)

5. While bacon is cooking, pour oil into a large frying pan on medium heat

6. Put spinach in the pan and sprinkle salt, pepper and garlic on top of the spinach
7. Sauté the spinach until wilted

8. When bacon is finished cooking transfer to a plate lined with paper towels until cool

9. Lower the baking temperature to 375 degrees F

10. Spray an 8 inch circular pan with cooking spray 

11. Pour the spinach into the pan 

12. In a separate bowl whisk 4 eggs until completely beaten 

13. Add milk to the eggs and whisk again 

14. Crumble the cooled bacon on top of the spinach in the pan 

15. If using cheese, sprinkle the cheese on top of the bacon and spinach

16. Pour egg and milk mixture in to the pan

17. Bake the quiche at 375 degrees for about 30-40 minutes until slightly golden brown on top

18. Cut the quiche into pie slices and serve

Variations: 

This dish can be made with any combination of spinach, bacon, mushrooms, peppers, onions, etc. If desired add...

-1 cup sautéed mushrooms

-1 cup sautéed onions

-1 cup sautéed peppers 

-or just eggs and cheese!

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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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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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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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Tartar Sauce

**Not Gluten Free?? No change :-)
**Not Dairy Free?? No change :-)
**Grain Free?? No change :-)
**Paleo?? Use naturally fermented pickles cut up into small pieces instead of relish, or leave out entirely

Serves: 6

Ingredients:

1 cup mayonnaise (use store brand or make your own homemade mayonnaise)
1 Tbs sweet pickle relish
1 Tbs minced onion
2 Tbs lemon juice
1/4 tsp salt (or more to taste)
1/8 tsp black pepper

Directions:

1. Mix all ingredients together well
2. Place in refrigerator for at least 1 hour before serving

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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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