Buffalo Chicken Caulipower Pizza

BUFFALO CHICKEN CAULIFLOWER PIZZA. It’s gluten free, dairy free, and takes 20 minutes!!

Ingredients

1 caulipower pizza crust

1/2 cup caulipower chicken tenders

1 cup dairy free cheese

2 tbsp tomato

2 tbsp red onion

1/4 diced avocado

2 tbsp scallions

2 handfuls arugula

2 tbsp buffalo sauce

2 tbsp dairy free ranch

Directions

1. Unpack the crust and top with cheese, diced chicken tenders (I air fried them for 5 minutes first), tomatoes and red onion.

2. Place on baking rack and cook for 13-16 minute on 425.

3. Remove and top with arugula, avocado, scallions, ranch and buffalo sauce.

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At Home Indian Food with Gluten Free Naan

I'm a HUGE fan of Indian food, which we order in all the time but I rarely make. I tried this @deepindiankitchen prepared Chicken Tikka Masala and I was blown away. Not only does it taste like it just came out fresh from an Indian kitchen but its also super safe for me to eat. Deep Indian kitchen is incredibly allergy-friendly.  This Roasted Chicken with Cumin Basmati Rice and a Creamy Sauce is Egg-Free, Gluten-Free, Peanut-Free, Soy-Free, Sulfite-Free, AND Wheat-Free. Plus I know every. ingredient. in. the. dish. No long ingredients I can't say, or don't know! It's low in saturated fat, which is also something I pay a lot of attention to; this #DeepIndianKitchen Chicken Tikka Masala has only 3 grams of saturated fat. Everything I could ask for!

This was also SUCH an easy meal to prep. The meals are frozen and ready to go. I just microwaved it for 3 minutes, stirred and then another 1 1/2 minutes and BAM, dinner ready!

Deep Indian Kitchen Link:

https://deepindiankitchen.com/

Chicken Tikka Masala Link:

https://deepindiankitchen.com/products/frozen/meals/chicken-tikka-masala/

Cauliflower Korma Link:

https://deepindiankitchen.com/products/frozen/meals/cauliflower-korma/

Also a #meatless option with this Cauliflower Korma from @deepindiankitchen! This dish is right up my alley; Dairy-Free, Egg-Free, Gluten-Free, Peanut-Free, Plant-Based, Sulfite-Free, and Vegetarian! #DeepIndianKitchen Cauliflower Korma is a traditional Indian recipe with cauliflower, beans, potatoes, and corn cooked in a dairy-free creamy coconut sauce with freshly ground cardamom and served over Cumin Basmati Rice. It's perfect for #meatless Mondays if you're just looking for a quick vegetarian meal, or honestly, if you're just looking for a dinner that's easy to heat up but tastes like its been cooking all day... basically 10/10 would absolutely make again. 

Deep Indian kitchen also has their own naan but I paired it with my homemade gluten free one!

Gluten Free Naan

Ingredients:

3/4-1 cup fat free greek yogurt

1 cup gluten free flour

1 tbsp Parsley

1 tbsp diced Onions

1 tsp fresh minced garlic

Directions:

1. Dice up approx 2 tbsp of onions and cook with garlic for approx 3-4 minutes.

2. Add onions and garlic to a separate bowl. Mix in gluten free flour, parsley and yogurt. Dough should be moist but not too sticky.

3. Form 1 ball of dough. Cut in half and with your hands create 2 flat naan pieces.

4. In a cast iron skillet, cook the naan for 5-6 minutes on on side, flip, and cook for another 5-6 minutes on the other side. Naan will start to turn brown and crispy right before it is time to flip over.

5. Remove from skillet, set aside and serve with your choice of Indian food.

Peanut Butter Caramel Brownie Bars

Whatever the question is, peanut butter, caramel and dark chocolate is always the answer. These PEANUT BUTTER CARAMEL BOWNIE BARS are super simple to make with only 6 ingredients! They were really simple and fun to make, plus they’re gluten free, vegan, dairy free and tree nut free!

Ingredients

Brownie layer:

3 packets brownies

3 tbsp gluten free flour

1 1/4 tbsp vegan melted butter

Peanut butter caramel layer:

1/3 sugar free maple syrup

2/3 peanut butter

1 tsp sea salt

Chocolate topping:

1 cup enjoy life dark chocolate

Directions

1. Combine brownies, gluten free flour and melted butter until texture is crumbly and mixed.

2. Press into lined baking pan so crust is even.

3. Bake on 350 for 10 minutes.

4. Let cool 10 minutes.

5. In a medium bowl mix together peanut butter and maple syrup.

6. Pour on top of crust and spread smoothly.

7. Microwave chocolate chips in a microwave safe bowl on 30 second increments until chocolate is melted.

8. Pour onto bars on top of caramel layer and spread smoothly.

9. Freeze for 3-4 hours and then cut and enjoy! Continue to store in refrigerator for up to 1 week.