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INGREDIENTS 2 pounds dry navy, pinto or great northern beans 2 teaspoons salt 1/2 pound bacon 1 onion, diced 1 bell pepper, diced 1 cup barbecue sauce 1/2 cup ketchup 3 Tablespoons spicy brown mustard 1/4 cup apple cinder vinegar 3/4 cup maple syrup 1/4 cup water INSTRUCTIONS Rinse the beans, then put in a 6 or 8 quart instant pot insert. Fill to the 2/3 full mark with water. Cook on high pressure for 25 minutes. Let pressure release naturally for 15 minutes, then quick release. Drain beans in strainer and set aside. Chop bacon into small pieces. Turn instant pot to saute and add bacon to the pot. Cook until it starts getting crispy, stirring frequently. Drain most of the grease, leaving about 1 Tablespoon. Add diced onion and pepper, cooking until tender. Add water, scraping the bottom of the pan to get all of the bits up. Add bbq sauce, ketchup, mustard, vinegar and syrup. Stir to combine. Add beans and stir to coat. Turn instant pot to slow cook and cook for at least 1/2 hour. NUTRITION INFORMATION YIELD: 24 SERVING SIZE: 1 CALORIES: 164 TOTAL FAT: 4g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 2g CHOLESTEROL: 9mg SODIUM: 525mg CARBOHYDRATES: 26g FIBER: 4g SUGAR: 12g PROTEIN: 8g ...

INGREDIENTS 1 Tbsp dry active yeast 1 1/4 cup warm water (divided) 2-3 Tbsp sugar (divided) 1 tsp salt 1/2 tsp baking powder 1 Tbsp olive oil Flour Blend 1 cup (160 g) white rice flour 1 cup (160 g) brown rice flour 1 cup (120 g) tapioca flour 3/4 tsp xanthan gum INSTRUCTIONS Preheat oven to 350 degrees F (176 C). In a small bowl, combine yeast and 3/4 cup warm water (180 ml // amount as original recipe is written // adjust if altering batch size) – about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar (12 g // amount as original recipe is written // adjust if altering batch size) a few minutes in. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp sugar depending on preferred sweetness (12-25 g // amount as original recipe is written // adjust if altering batch size). Whisk until well combined. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water (120 ml // amount as original recipe is written // adjust if altering batch size) before stirring. Then stir it all together until well combined, using a wooden spoon (see photo). If using the whole dough to make one large pizza, spread onto a greased baking sheet or a pizza stone. Otherwise, make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly. Cut immediately and serve. Reheats well the next day in the oven or microwave. NOTES To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum) Recipe (as originally written) yields enough for 2 small-medium pizza crusts or 1 large. You can make this recipe ahead of time, up to 1-2 days in advance, stored covered in the refrigerator until time of use. However, it is best when made fresh. If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.

INGREDIENTS 1 pound chopped fresh broccoli 1 1/2 cups cubed, cooked chicken meat 1 (10.75 ounce) can condensed cream of broccoli soup 1/3 cup milk 1/2 cup shredded Cheddar cheese 1 tablespoon butter, melted 2 tablespoons dried bread crumbs INSTRUCTIONS Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

INGREDIENTS 1 tablespoon olive oil 12 ounces sweet bulk Italian sausage 1 stalk celery, diced 1/2 yellow onion, chopped 3/4 cup dry elbow macaroni 1/4 cup tomato paste 3 cups chicken broth, or more as needed, divided Salt and freshly ground black pepper to taste 1/4 teaspoon crushed red pepper flakes, or to taste 1/4 teaspoon dried oregano 3 cups chopped Swiss chard 1 (15 ounce) can cannellini (white kidney) beans, drained 1/4 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste INSTRUCTIONS Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes. Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed. Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes. Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

INGREDIENTS 1 1/2 pounds ground beef 1 cup diced onion 1 pinch garlic powder, or to taste 1 pinch salt and ground black pepper to taste 1 (26.5 ounce) can condensed cream of mushroom soup 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®) 2 cups shredded Cheddar cheese 1 pinch paprika, or to taste 1 pinch dried parsley flakes, or to taste INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish. Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture. Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.

INGREDIENTS FOR THE FROSTING: 3/4 cup/180 milliliters heavy cream 2 teaspoons loose Earl Grey tea 1/4 cup/30 grams confectioners’ sugar 1/2 cup/115 grams mascarpone or softened cream cheese (see Tip) FOR THE CAKE: 1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan 1 1/2 cups/190 grams all-purpose flour 1 tablespoon loose Earl Grey tea 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup/200 grams granulated sugar 2 teaspoons freshly grated orange zest (from 1 large orange) 2 large eggs, at room temperature 1/2 cup/120 milliliters whole milk, at room temperature 1/4 cup/45 grams chopped dark chocolate INSTRUCTIONS Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour. Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt. In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely. To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving. Tip If using cream cheese instead of mascarpone, because it has a thicker consistency, whip the cream cheese with the confectioners’ sugar first, then add the whipped tea cream. ...

INGREDIENTS 1/2 c. steel cut oats 1/2 c. quinoa (rinsed) 4 cups water 1 tsp cinnamon 1/4 tsp cardamom (optional) 1/2 tsp salt (optional) INSTRUCTIONS Bring this to a boil. Remove from heat. Put on the lid. Let sit overnight. Makes 4-5 servings.

INGREDIENTS 1 lb blueberries 1 lb grape/cherry tomatoes 1-2 habanero peppers 1 large yellow onion 1 full ear garlic (use ~4 cloves) 2 tbsp grainy mustard splash of apple cider vinegar. INSTRUCTIONS Use a colander so they get smoky all over. A metal hotel tray w small holes also works, as will a foil pan/tray with some holes poked. Smoke 225°-300° for ~3-5 hours, but take garlic out after 1-2 hours when roasted but not burnt. Blend.

Description Loaded Italian Sausages are topped with seared peppers and onions then smothered with mozzarella cheese. This low-carb dinner recipe is mouthwatering! Ingredients 4 sweet or hot Italian sausage links (uncooked), butterflied 1 Tablespoon extra virgin olive oil 1 green bell pepper, diced 1 red bell pepper, diced 1 yellow onion, diced homemade seasoned salt and pepper 8oz mushrooms, sliced 2 cloves garlic, pressed or minced 1 Tablespoon balsamic vinegar 6oz shredded mozzarella cheese Directions Preheat oven to 350 degrees then line a baking sheet with foil, spray with nonstick spray, and set aside. Heat a large skillet over medium-high heat. Spray with nonstick spray then add sausages cut side down and sear until golden brown, 5 minutes. Flip then sear for 1 more minute. Transfer sausages to prepared baking sheet then set aside. Turn heat down to a touch above medium then add oil. Once hot, add bell peppers and onion, season with seasoned salt and pepper, then saute until vegetables begin to soften and get a little bit of color, 5 minutes. Add mushrooms then saute until all the vegetables are tender, adding more seasoned salt and pepper after the mushrooms release their liquid. When the vegetables have a few minutes left, add garlic then saute until very fragrant. Add balsamic vinegar then stir to combine. Scoop vegetables on top of seared sausages then sprinkle cheese on top. Bake for 10-12 minutes or until cheese is fully melted then serve. Serves 4 ...

INGREDIENTS 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons seasoning salt 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 4 hamburger buns Optional: 4 slices of cheese Optional: hamburger toppings - lettuce, tomato, onion, pickles, ketchup, mustard, mayo, etc. INSTRUCTIONS Preheat the grill to 375 degrees F (medium-high). In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined. Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers. Place the burgers on the grill. Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness.* If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt. NOTES I usually cook for 4 minutes on each side for medium-well burgers. ...