I made fresh pesto all summer and now i'm hooked on this recipe. Pesto is great and so versatile to use in pretty much any pasta or chicken dish. LOVE IT!

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I love meatballs, and was inspired to make some yesterday. The kicker is my cousin and brother had just killed a big elk and blended some of the ground meat with pork and it was unthawed in my fridge. At that point i said screw regular spaghetti! The other thing i have been using non stop lately is a castiron griddle in the oven. If you don't have one i would recomend getting one. You can grill/bake all of your meat in the oven so easily and it's got great flavor!

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I don't normally fry things but i had some left over buttermilk from thanksgiving and was trying to think of ways to use it. Soo, i decided why not buttermilk battered fried shrimp and onion rings! WOW and it's gluten free!

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Stuffed peppers are relatively easy to make, fairly healthy, and a light dinner or snack/appetizer.
I usually do these in the summer on the grill but whenever you run across a good looking pablano, serrano, bell peppper, etc. why pass it up? Who doesn't love a stuffed bacon wrapped jalepeno?

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You must have bread for stuffing, so you could go out and buy pre-made GF breads or mixes that are just not the same or make your own biscuits/cornbread from scratch. It's much more time consuming but well worth it because even if your biscuits and cornbread don't turn out amazing then your delicious stuffing ingredients will make up for the rest. If you would like to use a pre-made mix you can try bob's redmill, pamelas pantry, or glutino's all purpose baking mixes.

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I like to use organic koala crisp cereal, it's got a chocolaty flavor and is technically for kids but i think it makes great krispy treats! Super easy as you all know. If you feel like a challenge try making homeade marshmallow.

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This is a great dish any time of year. It's light, tons of flavor and you can go as simple as you want with the seafood. I love it with shrimp, mussles and scallops but sometimes i just make it with organic clams in water and it tastes great! You can substitute the white wine as well with a butter sauce or just used the clam water.

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You will need:
3 large ripe bananas
1/4c unflavored yogurt ( i used So coconut plane)
1tsp vanilla
2 eggs
6 tbs of butter or coconut oil ( i like to do equal parts of both)
3/4c sugar (again i like to substitue coconut sap or equal of both)
2c gf flour (love the pamelas pantry baking mix)
1tsp baking soda
1tsp salt
3/4c semi sweet chocolate chips
1/2 cup chopped walnuts


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I will try to be more specific with my measurements at some special someones request.
8-12" cast iron skillet (this really makes a difference)
1/4c yellow cornmeal
1/2c brown rice flour
1c of all purpose baking mix(i like Pamela's Pantry GF baking mix)
1tsp baking soda
1tsp baking powder
1/4tsp cornstarch
1/2 tbs sugar
dash of salt
1 1/2c of milk (soy, coconut, etc. just make sure its unflavored)
2 eggs
2tbs apple cider vinegar

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Last night we marinaded our antelope steaks. This meat is similar to beef, mild, and lean. Depending on the cut may need to tenderize it. You can use it pretty much any way you would use beef.
You will need:
1-2 lbs. of whole meat
1/2 onion
1/2 shallot
2 garlic cloves
2 whole carrots
3 celery ribs
3-6 small red potatoes whole
1/4c red wine
1/2c chicken or beef broth

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Let me explain why i don't like to use measurements. Every meal is unique in my opinion. It's all about what ingredients you have on hand to work with, also about how many people and who your cooking for. These factors vary depending on the day. Also the point of cooking for me is to not feel locked into a recipe or that i'm doing something wrong. It's all about the experience, your taste and the end result.

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I made crepes today. You should check out BlackBird Bakery.


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One of my favorites! Pasta never gets old! This seems to be a pretty classic marinara sauce with whatever noodle you desire. I like the GF Quinoa pasta, It doesn't get as sticky or mushy like most of the GF rice pastas and has more fiber and nutrition in it. It's great al dente!

Don't forget to make it your own by adding ingredients, taking away, or substiting for what you like!

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Okay so just because i'm gluten free doesn't mean my food isn't tasty and healthy.
You can choose to use my suggestions or please put your own spin on this recipe.
I'm going to break this down step by step.
P.S. I don't like to use measurements, so use your common cooking sense.

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