Two New Gluten-free Recipes

Crispy Chicken and Acorn Squash over Rice

Olive Oil
Onion, diced
Acorn Squash, peeled and cubed
Chicken,  cubed
Corn Starch
Tumeric
Garlic Power
Black Pepper

Kale, chopped
Rice
Lemon Juice

Cook rice according to package instructions.

In a medium bowl, combine chicken, squash and onions with corn starch, tumeric, garlic and pepper.

Stir until evenly coated. In a lidded frying pan, cook with olive oil until chicken is browned and squash is tender. When it's almost done, add kale.
Serve with rice and top with lemon juice.

Savory Kale, Arugula, and Onion Puffed Pancake

3 Eggs
1/2 cup Milk
1/2 cup Brown Rice Flour (gluten free)

Olive Oil
Onion, diced
Kale, chopped
Arugula
Garlic
Black Pepper

White Cheese (Lifeway brand)
Balsamic Oil

Combine pancake ingredients in a medium bowl and set aside. In a skillet, saute onions in oil olive until almost browned. Then add herbs and greens until tender.

Grease a long baking dish, pour in vegetables, and then batter. Top with crumbled white cheese.

Bake at 400 degrees for 30-40 minutes, or until puffed and browned around the edges. Top with balsamic vinegar.