Sexy Chic Strips

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Delicious, Easy, Healthy, Oven Baked, and Gluten Free 18 chicken tenders 4 cups almond flour 6 eggs 1/2 cup almond milk hot sauce (optional) olive oil smoked paprika garlic powder onion powder himalayan pink salt coarse ground black pepper In a large bowl, combine eggs, almond milk, a few dashes of hot sauce, 1 tsp
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Vegan Creamy Pesto

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Greens, Beans, Nuts/Seeds, and Whole Grains…This recipe contains all four of the Longevity Food Groups 2 cups greens (I used baby kale, baby spinach, and baby chard) 1 cup raw cashews (or nuts/seeds of your choice) 1 block of tofu (crumbled) 3/4 cup water (or reserved pasta water) 1/4 cup extra virgin olive oil 2
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Gluten Free Cornbread Dressing and Gravy

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GLUTEN FREE CORNBREAD DRESSING Almond Flour Cornbread (cooled) 1 large onion 4-6 ribs of celery with tops 1 can of black olives (pitted and sliced) 1/4 cup vegan “butter” (I like earth balance) 48-64 ounces chicken or vegetable stock or broth (I used 3 tablespoons chicken better than bouillon dissolved in 64 ounces of hot
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Fall Lentil Vegetable Stew

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This soup is so easy and versatile. You can use any vegetables, legumes, and herbs of your choice. You can also use any kind of broth instead of water. This is what I used and I served it with my Almond Flour Cornbread. 1 large sweet potato (peeled and chopped) 3 medium gold potatoes (chopped)
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Almond Flour Cornbread

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    3 cups cornmeal 1 cup almond flour 2 tablespoons baking powder 1/2 tablespoon himalayan pink salt 2 cups almond milk (plain, unsweetened) OR milk of your choice 1/2 cup canola oil 3 eggs OR egg replacer of your choice Combine all ingredients in a bowl. Pour into a lightly oiled 9X13 baking dish.
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