(Makes 2 Servings)

Ingredients:

• 1 Large Bell Pepper
• 2 Large Eggs
• 1/4 c. Zucchini (cubed)
• 1 Sausage Link (I used an Aidells Chicken Apple Sausage)
• 1/4 c. Cheddar Cheese (shredded)
• Salt
• Ground Pepper

 

Directions:

1. Preheat the oven to 350 degrees Fahrenheit
2. Cut the bell pepper into halves, slicing the pepper longwise.  Remove the seeds and the septum so that you are left with a somewhat smooth “pepper cup”.
3. In a medium sized bowl, crack the two eggs and whisk so that the yolk is broken and blended.
4. Cut the sausage into small cube shaped pieces.
5. Cut the zucchini into small cubes.
6. Add the cubed sausage, cubed zucchini, and cheddar cheese to the eggs, and mix until well blended.  Salt and pepper to preference.
7. Line a baking sheet with tin foil and place the bell pepper halves on the baking sheet.  If the peppers do not stand up on their own, you can make tin foil “walls” around the peppers to keep them in place.  You can also use a pan with a higher wall like a small loaf pan to keep the peppers from rolling.
8. Scoop the egg mixture into the peppers until the mixture reaches the top of peppers.
9. Bake in the oven for 25-30 minutes, until the egg has solidified.  There may be some water on top of the surface.  This is normal, and comes from the zucchini as it bakes.
10. Remove from the oven. let cool, serve, and enjoy!

 

(Makes 4 Servings)

Ingredients:

• 2 Large Sweet Potatoes
• ½ tsp. Salt (additional salt for boiling water)
• ½ tsp. Ground Nutmeg
• 1 Egg
• ½ c. Pecorino Romano (Additional to top finished gnocchi)
• 2 c. Gluten Free Flour (I used Bob’s Redmill 1 to 1)
• ½ c. Butter (½ a stick)
• ½ tsp. Minced Garlic
• 2 tsp. Dried Rosemary

Directions:

Preheat the oven to 350 degrees Fahrenheit.

1.  Wash the potatoes and using a fork or a sharp knife, poke several holes in the surface of the potatoes.
2. Bake the sweet potatoes for 45 minutes, or until soft.
3. Remove the skins of the potatoes and place the sweet potatoes in a large bowl.
4. Mash the sweet potato.
5. Add the salt, ground nutmeg, and Parmesan cheese. Stir the mixture so it is fully combined.
6. Add the egg, and stir so that it is fully combined.
7. Add 1 ½ cups of flour, and mash or stir the mixture together until the flour is fully mixed in.
8. Spread remaining flour on a flat surface.
9. Place the dough on the floured surface.  
10. Take a small portion of dough and roll it into a long, thin log, about ¾ inches thick.
11. Cut the log into 1 inch pieces.
12. Using the back end of a fork, roll the fork over the gnocchi so that the lines leave an imprint.
13. Set aside.
14. Fill a large pot with water, salt, and bring to a boil.
15. Once the water is boiling, add the gnocchi one at a time. (Do not overcrowd the pot, make sure you leave enough room for the gnocchi to move freely in the water.)
16. As the gnocchi cooks, it will rise to the surface. Using a slotted spoon, remove the floating gnocchi, set aside, and add additional gnocchi to cook.
17. In a frying pan, melt the butter.
18. Once the butter is melted, add the garlic and rosemary. Stir for about a minute.
19. Add the gnocchi to the frying pan, and stir around until it is coated in the sauce.
20. Let cool
21. Top with additional cheese, serve, and enjoy!

 

 

 

(Makes 2 filets of Tilapia)

Ingredients:

• 2 Filets of Tilapia
• 1/2 c. Gluten Free Flour
• 2 c. Fresh Basil (packed tightly)
• 1 1/2 tsp. Minced Garlic
• 1/4 c. Pine Nuts
• 1/2 c. Olive Oil (plus enough to coat your frying pan)
• 1/2 c. Pecorino Romano Cheese
• Salt
• Pepper

 

Directions:

1. In a food processor, combine the basil, garlic, pine nuts, and cheese.  Pulse the food processor until all of the ingredients are coarsely chopped.
2. Add the oil and run the food processor until the mixture is smooth and creamy.
3. Salt and pepper to preference.
4. Set the Pesto aside.
5. Using a paper towel, dry the Tilapia.
6. Salt and Pepper the Tilapia
7. Spread the Gluten Free Flour on a plate, and dredge the filets of Tilapia (dip the Tilapia in the flour so that the surface is covered).
8. Add oil to a frying pan so that the bottom is lightly coated, and heat on a medium flame.
9. Dip the Tilapia in the Pesto, so that both sides are coated, and add to the frying pan.
10. Fry the coated Tilapia on one side for about 5 minutes until the Pesto begins to brown, flip the fish, and repeat on the other side.
11. The Pesto Coated Tilapia is fully cooked when both sides are lightly brown, and the cooked fish is white (you can check this by cutting a small slice into center of the thickets part of the fish.
12. Plate with your favorite side dish, serve, and enjoy!