Delectable Main Dishes

Ingredients

• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¾ tsp sea salt
• ½ tsp black pepper
• ½ tbsp gluten-free baking powder
• 8–10 chicken wings

Cooking Options

• ½ cup buffalo sauce (store-bought or homemade)
• OR
• ¼ cup melted butter with Parmesan cheese

Ingredients

1. Prepare the Wings:
   Pat the chicken wings dry with a paper towel. In a bowl, mix paprika, garlic powder, onion powder, salt, pepper, and baking powder. Toss wings in the seasoning mixture until evenly coated.
2. Cooking Methods:
   
   • Air Fryer: Preheat to 450°F. Cook wings for 15 minutes, flipping halfway through at the 7–8 minute mark.
   • Oven: Preheat to 450°F. Bake on a wire rack over a baking sheet for 15 minutes, flipping halfway.

1. Coat the Wings:
   Toss the cooked wings in buffalo sauce or the melted butter and Parmesan mixture.

🔹 Tip: The baking powder is the key to making the wings extra crispy!

Enjoy your crispy wings! 🍗🔥

Yield: 6-8 servings

Prep: 10 minutes

Cook: 8 hours

Total: 8 hours 10 minutes

Ingredients

• 2 1/2 – 3 pound boneless beef chuck roast
• Kosher salt and pepper
• 1 cup beef broth (or sub chicken stock)
• 1/4 cup balsamic vinegar
• 2 tablespoons low-sodium soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari Soy Sauce)
• 1 tablespoon honey
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (increase if you want more heat)

Instructions

Make It Now:

1. Put roast beef into slow cooker and season with Kosher salt and pepper on all sides.
2. In a small bowl, mix together all remaining ingredients. Pour over roast beef.
3. Slow cook on LOW for about 8 hours, or until meat easily shreds apart.
4. Using two large forks, shred the meat apart in the slow cooker.
5. Serve meat warm on top of mashed potatoes or polenta (pictured). Alternatively, serve on a bun or ciabatta roll with sauce on the side for dipping, like French Dip Sandwiches. 

Servings: 4
Prep Time: 20 mins
Cook Time: 25 mins

Ingredients

For the base:

• 2 cups cooked white or brown rice (or cilantro lime rice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)

Protein options (choose one):

• 2 large chicken breasts, grilled and sliced
• OR 1 lb steak or ground beef, seasoned and cooked
• OR 1 can (15 oz) seasoned jackfruit or tofu for a vegan version

For the toppings:

• 1 cup shredded romaine lettuce
• 1 cup chopped tomatoes or pico de gallo
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup sour cream or Greek yogurt
• 1 avocado or guacamole
• 1/4 cup chopped red onion
• Fresh cilantro, for garnish
• Lime wedges, for serving

Optional Chipotle Sauce

1/2 cup sour cream or Greek yogurt

• 1–2 chipotle peppers in adobo sauce
• 1 tbsp lime juice
• Salt to taste
  Blend all ingredients until smooth.

Instructions

Prepare the base: Cook rice according to package directions. Stir in a squeeze of lime juice and a handful of chopped cilantro if desired. Heat black beans and corn until warm.

1. Cook the protein: Season meat or tofu with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook in a skillet until fully cooked through and browned.
2. Assemble the bowl:
   Start with a scoop of rice, then layer on beans, corn, protein, and all your favorite toppings.
3. Drizzle with chipotle sauce, sprinkle with cilantro, and serve with lime wedges.

Yield: 6 servings (1 1/2 cups)

Prep: 15 minutes

Cook: 20 minutes

Total: 35 minutes

Ingredients

For Sweet Soy Sauce:

• 1/4 cup coconut aminos, plus more to taste
• 2–4 tablespoons brown sugar or pure maple syrup (depends on how sweet you want it)
• 2 tablespoons unsalted butter
• 1 tablespoon dried minced onion
• Pinch of red pepper flakes
• Optional: 1 teaspoon toasted sesame oil

For Fried Rice:

• 2–4 tablespoons avocado or olive oil, divided
• 6 large eggs
• 1 – 1 1/2 cups finely chopped broccoli
• 1 – 1 1/2 cups finely chopped carrots
• Salt and pepper, to taste
• 2 garlic cloves, minced
• 1/2 cup frozen peas
• 4 cups cooked, cold brown rice*

*For best texture, cook the rice ahead of time and let it get cold in the fridge. You can also replace all or part of the rice with cooked, drained cauliflower rice or white rice.

Instructions

Note before beginning: This recipe goes fast once you start cooking. Be sure to cook and refrigerate the rice ahead of time, beat the eggs, and pre-chop the veggies. Have them waiting next to the skillet.

1. Make Sauce: Add all the sauce ingredients to a small pot. Warm over medium-low heat until butter melts. Keep warm over low heat while moving to next steps.
2. Cook Eggs: Add the eggs to a small mixing bowl or glass measuring cup and whisk until beaten. Heat 1-2 tablespoons oil in a large (12-inch) skillet (preferably non-stick) over medium-high heat until shimmery. Pour in the beaten eggs. Cook for 2 minutes or until set, stirring frequently and breaking up the eggs into small pieces. Remove to a plate and set aside.
3. Saute Veggies: Wipe pan out and add 1-2 tablespoons more oil to pan. Once the oil is shimmery, saute the broccoli and carrots until tender, about 4-6 minutes, seasoning lightly with salt and pepper as they cook. Add the garlic and stir for 1 minute. 
4. Combine: Turn down the heat to medium. Gently stir in the peas, rice, and eggs. Drizzle the sauce over the rice and toss to combine. Cook undisturbed for 2-3 minutes to “fry” the rice. Stir once more and cook an additional 2-3 minutes.
5. Serve: Taste and add more salt and pepper or soy sauce, if desired. Stir until everything is warmed through and serve.

 Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp Tajín
• 1 tbsp olive oil
• 1 mango, diced
• 1 avocado, diced
• ½ cup red cabbage, shredded
• Corn tortillas
• Lime wedges

Instructions:
Toss shrimp with Tajín and olive oil, cook in a skillet until pink. Warm tortillas, add shrimp, mango, avocado, and cabbage. Squeeze lime juice over top.

 Ingredients:

• 1 lb chicken tenders
• 1 tbsp olive oil
• 2 tbsp Tajín
• ½ tsp garlic powder
• ½ tsp paprika

Instructions:
Toss chicken tenders with olive oil and seasonings. Bake at 400°F for 20–25 minutes or air-fry until crispy. Serve with ranch or chipotle mayo.

 Ingredients:

• 2 slices sourdough or multigrain bread, toasted
• 1 ripe avocado
• Tajín seasoning
• Optional: egg, cherry tomatoes, or microgreens

Instructions:
Smash avocado onto toast, sprinkle generously with Tajín, and top with your choice of extras like a fried egg or tomato slices.