is a include

No Bake Dark Chocolate Whiskey Cake Bites! These rich and decadent gluten free cake bites are delicious and simple to make.

FULL PRINTABLE RECIPE - https://www.cottercrunch.com/no-bake-...

Non alcoholic versions as well. Great for dessert or fun party snacks

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Light and Zesty Carrot Celeriac Spiralized Salad! This vegetable spiralized salad is simple and healthy to make.

Full Printable Recipe -- https://www.cottercrunch.com/carrot-c...

A paleo, vegan, and whole 30 friendly veggie noodle salad option you can make under 30 minutes.
All you need are the right seasonings and oils. Celeriac (celery root) is an extremely versatile vegetable and rich in nutrients! 
Don't have celery root? No prob! Try jicama or turnips instead!

Here's the Spiralizer I use -- http://amzn.to/2HTAw1v

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Gluten Free Chocolate Chip pancake bread. This pancake “quick bread” is super easy to make with minimal ingredients.

FULL PRINTABLE RECIPE: https://www.cottercrunch.com/chocolat...

All you need is gluten free Pancake mix, nuts, chocolate chips, greek yogurt, and eggs! Delicious, healthy, and great for desserts, breakfast, or snacking on the go!


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EASY SUPERFOOD PALEO SALMON CAKES! A healthy meal made in 20 minutes! What exactly is the secret to making these? Well, press play to find out! Partnering with Dr. Axe/ Whole 30 Friendly!

printable recipe - http://www.cottercrunch.com/easy-pale...

CHILI GARLIC CAULIFLOWER RISOTTO BOWLS are an easy, healthy, paleo, gluten-free, vegan recipe to satisfy that comfort food craving!
FULL PRINTABLE RECIPE: https://www.cottercrunch.com/chili-ga...

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An EASY FRESH TAKE ON PASTA! We're making grain free LEMON SAGE PASTA WITH ROASTED RADISH. A healthy plant based dish made with Chickapea Pasta!




NEW RECIPE to LOVE and make ASAP!

For the ZESTY lemon Sage Sauce:

1 to 2 tbsp fresh chopped sage (without stems)
1 tsp grated lemon
2 tbsp lemon juice
1 tsp minced garlic- 2 cloves
1 tsp onion powder or 1/4 c chopped yellow onion
1/4 to 1/3 c olive oil (use closer to 1/3 cup if the marinade isn’t thin enough)
1/4 tsp kosher salt
Pepper
1/4 tsp paprika optional
1 tbsp ground mustard or honey mustard.

For the Pasta Bowl:

1 cup chopped radish
2 tsp olive oil to roast
sea salt and pepper to taste
16 ounces chickapea gluten free pasta shells
water to boil and pinch of kosher salt for pot
pinch of sea salt and black pepper.
1 ounce green olives, optional 1/4 cup sliced onion (red or white),
Sliced lemon and sage leaves to garnish
Crush black pepper

First. Make your marinade.
Blend everything together in a food processor blender. Place in bowl and set aside or in fridge.



Preheat oven to 400F.
Toss your chopped radish in oil, pinch of sea salt/pepper, and place on baking sheet. Roast for 15-20 minutes or until radishes are lightly browned.
While radishes are roasting, make your pasta.
Cook pasta according to directions.
Cook in a large pot of boiling, salted water for 5-7 minutes until pasta is al dente. Drain and rinse cold. Add the pasta back to the pot.
Place pasta pot back on the stove on medium low.
Mix in your lemon sage marinade and stir gently.
Once radishes are done roasting, add them to your pasta.
Mix in your olives.

Place pasta in large serving bowl or individual bowls.
Garnish with lemon slices, fresh sage leaves, and option sliced onion.

Extra crushed black pepper to top.
Optional Mix ins and toppings (not vegan) — Add 1 paleo mayonnaise to make extra creamy, grated parmesan or red pepper flakes to top.

Serves 3-4


For more gluten free recipes visit - https://www.cottercrunch.com/recipe-i...

For lentil chickpea pasta visit https://choosechickapea.com



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