Ingredients 8 Cups of Liquid (water or broth)4 Cups of Brown Rice 2 Cans (12oz) of Black Eyed Peas (sub bean/pea of choice)1 Can (12oz) Full Fat Coconut Milk1 Chopped Onion½ Chopped Bell Pepper2 Chopped Celery Stalks 1 Can (8oz) Tomato Sauce 2 Heaping Tbsp KerryGold Butter2 Tbs Salt2 tsp each of Black Pepper, Garlic Powder, Thyme, Parsley, Oregano, Hot Sauce of Choice   Instructions (Dyce Family Recipe) “The basic idea is to make a very rich, soup-like mixture of everything excluding the rice, before adding the rice. Then cook the rice in that mixture.” – Byron Dyce Sr. Place all ingredients (excluding the rice) into a large pot that has a cover and bring to a boil. Once you are satisfied with the taste of this “soup-like” mixture, add rice to the boiling liquid. Bring to a boil again before turning the heat down to a simmer (low heat). Place the lid on...Read more

Ingredients 2 Cups GF Flour (I use Bod Redmill 1-to-1 Baking Flour)1 TBS Baking Powder1 Cup Cold Milk (I use Oatly Oat Milk)6 TBS Cold Butter (I use Kerrygold)3 TBS Cane Sugar½ Tsp Sea Salt Instructions Preheat oven to 425 degrees. Combine dry ingredients (flour, baking powder, sugar, salt). Dice butter into small cubes first and add to the dry ingredients. Cut in butter to the dry ingredients. Slowly add the cold milk and stir to combine. Flour a clean countertop and plop the dough ball onto the surface. Add a small amount of flour to the top of the dough ball, and pat the dough ball to form a circle that is about 1 inch thick. Use the rim of a glass or a biscuit cutter to make 6 large biscuits. You will need to peel away excess and form another circle with the same 1 inch thickness until...Read more

Ingredients ArugulaSweet Baby LettuceCressPea TendrilsRed Bell PepperAppleScallionsFresh DillDates Instructions Mix ingredients together in a bowl and top with chicken breast or protein of choice. Toss with homemade lime dressing (fresh squeezed lime juice, walnut oil, sesame oil, salt, pepper, garlic salt, brown sugar).Read more

Ingredients 1-1.5 lbs Boneless/Skinless Chicken Thighs1/2 cup Gluten Free 1-to-1 Baking Flour3/4 cup GF Rice Crumbs (fav from Trader Joes)2 Free Range EggsCooking Oil of Choice (ex. organic sunflower oil)1 Tbs Sea Salt1 Tbs Black Pepper2 Tbs Lemon Pepper Seasoning Instructions Dry off chicken with paper towel and place aside on a plate or bowl.Prepare 3 bowls for dredging – 1) GF 1-to-1 backing flour, 2) eggs, 3) rice crumbs & seasoning.Pour oil into cast iron skillet until it is 1/2 inch deep. Heat on medium/high-high for 10 minutes.Take each piece of chicken and coach in flour (bowl 1), then egg (bowl 2), and finally rice crumbs (bowl 3). Place aside until skillet is ready for cooking.Place chicken in pan and cook for 12 minutes – flipping every 3 minutes (note: be sure not to over crowd the pan – there should be space between each piece of chicken).Let rest...Read more

Donut Ingredients Canola Oil for Frying3 Cups Bob’s Red Mill 1-to-1 GF Baking Flour (and ¼ cup of additional flour for rolling out dough and cutting into donuts)¾ Cup Cane Sugar¼ Cup Brown Sugar1 Tsp Sea Salt1 TBS & 1 Tsp Baking Powder¼ Tsp Baking Soda6 TBS Butter (room temp)2 Large Eggs2 Tsp Vanilla Extract½ Cup Vegan Buttermilk (add 1 TBS fresh lemon juice to measuring Cup and fill the remainder of the Cup up with alternative milk – I used Oat Milk and stir. Let the mixture set for 10 minutes so it curdles and measure out ½ Cup for use in this recipe) Frosting Ingredients Powdered SugarCinnamonCocoaOat MilkSalt Instructions Start with making the vegan buttermilk (see instructions above). Sift and combine the flour, baking powder, baking soda, and salt in a bowl. With a hand mixer cream the butter and sugars until smooth. Add the eggs and continue...Read more