Ranch BLT Tacos

These RANCH BLT TACOS were gluten free, dairy free and had crispy potato wedges in them. The French onion seasoned potatoes were definitely the best part of these! They had a ton of flavor and gave the tacos the perfect crunch (Option to make them vegan by leaving off the bacon ).

Potato Ingredients: Primal Palate French onion seasoning mix

Healthy oil spray

4-6 red potatoes

Potato Directions:

1. Dice potatoes into cubes and place in glass baking dish. 2. Spray with cooking spray.

3. In dish, top with French Onion mix and mix until all potatoes are coated. 4. Bake at 425 for approx 25 minutes until potatoes are crispy.

Taco Ingredients:

3 corn tortillas per person

1 whole tomato diced

Lettuce (2 cups shredded)

Potatoes (directions above)

Bacon (cooked and crumbled)

Truffle salami (1/4 cup diced)

Fresh parsley (1/3 cup shredded)

Dairy free ranch

Red onion (1/4 cup diced)

1/2 avocado

1/2 lemon

Taco Directions:

1. Warm corn tortillas for 2-4 minutes at 425.

2. Stuff tortillas with diced tomato, avocado, red onion, bacon, truffle salami shavings, lettuce, fresh parsley and top with dairy free ranch. 3. Top with squeezed lemon.

Gluten free lasagna

The lasagna was delicious. I made it with a dairy free red sauce base and added some spicy Italian pork sausage. I used kraft low fat mozzarella (but easily could use a  vegan cheese as a substitute to keep it a fully lactose free meal).

Ingredients: sweet Italian sausage (I used alfresco chicken sausage and removed the casing)

Spicy pork sausage (I used premio foods sausage and removed the casing)

1 jar 24 oz raos homemade herb tomato sauce (vegan)

1 can peeled tomatoes

fresh oregano

fresh basil

1 box brown rice lasagna noodles,

8 oz bag low fat shredded mozzarella

8 oz low fat ricotta.

Directions:

1. Dice and then brown the sausage in a large sauce pan.

2. Once browned, add in the tomato sauce, extra tomatoes, and herbs.

3. Bring down to a low heat and let cook for 30 mins.

4. In a large pot, boil the lasagna sheets until they are about 3/4 of the way cooked.

5. Once they are done, rinse and set aside until sauce is done.

6. Layer sauce, lasagna sheets, ricotta and mozzarella cheese. Repeat until the baking pan is filled.

7. Top the final layer off with mozzarella and extra herbs.

8.. Bake at 375 for 39-45 mins.

Cauliflower buffalo chicken pizza

Serving size: 1 pizza

Ingredients:

1 (caulipower brand used here) cauliflower pizza crust

trader joes grilled chicken 1/2 package

1/3 cup franks red hot buffalo sauce (separated in half)

1 avocado (sliced)

1 large tomato (diced)

1 cup spinach

1 cup arugula

3/4 cup dairy free cheddar cheese

1.4 cup vegan ranch dressing

Directions:

1. Bake the crust alone for approx 10 mins at 450. Crust should start to turn light brown. 2. Dice the chicken and cook on medium heat with 1/2 the buffalo sauce until chicken is fully incorporated in sauce. Approx 5 minutes on low heat.

3. Take pizza out and layer the cheese fist, then the spinach, then buffalo chicken.

4. Cook for approx 10 more minutes.

5. Remove pizza. Let sit for 5 minutes to cool.

6. Add the diced tomato on top. Then add the avocado slices. I used total 1/2 an avocado here.

7. Top with arugula.

8. Drizzle with remaining buffalo sauce and vegan ranch.

9. Slice into 8 pieces and serve.