Harley Woods

Enjoy a rich, moist chocolate cake that is free of gluten and great for any event. Without the gluten, this cake tastes just as good as a regular chocolate cake and is easy to make.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 1 cup granulated sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1/2 cup hot water.

Instructions: Warm the oven up to 350F 175C and grease a 9-inch round cake pan. Whisk the cocoa powder, granulated sugar, baking powder, baking soda, and salt together in a large bowl. The flour should not contain gluten. Mix the eggs, vanilla extract, and vegetable oil into the dry ingredients. Combine well by mixing. Add the buttermilk and mix it into the batter until it is smooth. Slowly pour the hot water into the batter and mix it in until it's fully mixed in. Pour the batter into the cake pan that has been ready, and make the top smooth. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take the cake out of the oven and let it cool for ten minutes in the pan. Before you put the cake on a wire rack to cool, take it out of the pan after 10 minutes. If you want, you can frost the cake with your favorite gluten-free frosting after it has cooled. Cut your gluten-free chocolate cake into pieces and enjoy!

Prep Time: 15 minutes

Cook Time: 30-35

Inspired by the food of Veracruz, Mexico's coast, Shrimp Veracruz is a colorful and tasty dish. It has juicy shrimp, a tangy tomato sauce, salty olives, and capers, all of which work well together to make a delicious dish. This dish is quick and easy to make, so it's great for dinner during the week or when you have people over.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo pepper, diced optional. 1 can 14.5 oz diced tomatoes. 1/4 cup green olives, sliced. 2 tbsp capers. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste. Lime wedges for serving.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the diced onion and cook for three minutes, or until the onion turns clear. Diced bell pepper, jalapeo pepper, and minced garlic should be added and mixed in. Go on and cook for two more minutes. Put the shrimp in the pan after they have been peeled and deveined. Cook for about 34 minutes, or until they turn pink. Add the green olives, capers, diced tomatoes, and their juices. Mix things together well. Add pepper and salt to taste. Let it cook on low heat for 5 to 7 minutes, or until the sauce gets a little thicker. Serve hot with lime wedges and chopped fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

You can enjoy a tasty and different take on regular falafel with these vegan and gluten-free falafel waffles. They are soft on the inside and crispy on the outside. They are also full of tasty herbs and spices. Great for a quick snack or a hearty breakfast.

Ingredients: 1 cup chickpea flour. 1/4 cup finely chopped onion. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro. 1/2 tsp ground cumin. 1/2 tsp ground coriander. 1/4 tsp baking powder. Salt and pepper to taste. 1/2 cup water. 2 tbsp olive oil. 1 tsp lemon juice. Cooking spray or oil for waffle iron.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a mixing bowl, combine chickpea flour, chopped onion, parsley, cilantro, ground cumin, ground coriander, baking powder, salt, and pepper. Add water, olive oil, and lemon juice to the dry ingredients. Mix until you have a smooth batter. Lightly grease the waffle iron with cooking spray or oil. Pour a portion of the batter onto the preheated waffle iron, spreading it evenly. Close the waffle iron and cook until the falafel waffle is golden brown and crispy, usually for about 5-7 minutes. Carefully remove the falafel waffle from the iron and repeat the process with the remaining batter. Serve the gluten-free vegan falafel waffles warm with your favorite dipping sauce or toppings.

Prep Time: 15 minutes

Cook Time: 15 minutes

This is a tasty take on the traditional Chicken Cordon Bleu. It has soft chicken, savory ham, and melted Swiss cheese between two toasted buns, making it a filling meal.

Ingredients: 4 chicken breasts. 4 slices of ham. 4 slices of Swiss cheese. 1/2 cup all-purpose flour. 2 eggs, beaten. 1 cup breadcrumbs. Salt and pepper to taste. 4 sandwich buns. Butter for spreading. Lettuce leaves and tomato slices for serving.

Instructions: Preheat oven to 375F 190C. Flatten chicken breasts between plastic wrap using a meat mallet. Season chicken breasts with salt and pepper. Place a slice of ham and a slice of Swiss cheese on each chicken breast. Roll up chicken breasts, securing with toothpicks if needed. Coat each chicken roll in flour, then dip in beaten eggs, and coat with breadcrumbs. Place chicken rolls on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and golden brown. While chicken is baking, spread butter on sandwich buns and toast them in a skillet until golden brown. Once chicken is cooked, remove toothpicks if used and assemble sandwiches with lettuce, tomato, and chicken. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This gluten-free recipe makes a satisfying and healthy meal by combining the earthy taste of mushrooms with the richness of avocado sauce over brown rice penne pasta. This is a great alternative to pasta for people who are gluten-free or who just want to eat something tasty.

Ingredients: 8 oz brown rice penne pasta. 2 ripe avocados. 1 cup sliced mushrooms. 2 cloves garlic, minced. 2 tbsp olive oil. 1/4 cup fresh basil leaves. 1/4 cup fresh cilantro leaves. 1/4 cup unsweetened almond milk. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the brown rice penne pasta. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. Cut up some garlic and add some sliced mushrooms. It will take about 5 minutes of cooking until the mushrooms are soft. Put avocados, basil, cilantro, almond milk, lemon juice, salt, and pepper in a blender or food processor and blend or process until smooth. Mix until it's creamy and smooth. Put cooked pasta in a large bowl and add creamy avocado sauce. Toss the pasta completely to coat it. Add mushrooms and garlic that have been sauted to the pasta. Serve right away, and if you want, top with more fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Mexican cauliflower patties are a delicious low-carb, gluten-free, and vegetarian option. They're packed with flavor from spices like garlic, chili powder, and cumin, and they're perfect for a satisfying meal or snack.

Ingredients: 1 medium head cauliflower, grated. 1/2 cup almond flour. 2 eggs. 1/4 cup chopped cilantro. 1/2 cup grated cheddar cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon chili powder. 1/4 teaspoon cumin. Salt and pepper to taste. Avocado oil for frying.

Instructions: Grate cauliflower, add almond flour, eggs, cilantro, cheddar cheese, garlic powder, chili powder, cumin, salt, and pepper. Mix everything together well in a large bowl. Make small patties out of the mixture that are about 2 to 3 inches across. In a pan, heat the avocado oil over medium heat. Fry the patties one at a time for three to four minutes on each side, or until they are golden brown and crispy. Place the patties on a plate with paper towels on it so that the extra oil can drain. Serve hot with your favorite salsa or sour cream that doesn't need to be low-carb.

Prep Time: 15 minutes

Cook Time: 10 minutes

Homemade raspberry beignets are a delightful treat with a burst of fruity flavor. These deep-fried pastries are perfect for breakfast or as a sweet snack.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 1 large egg. 1 tsp vanilla extract. 1 cup fresh raspberries. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: Mix the flour, sugar, baking powder, and salt in a mixing bowl. Whisk together the egg, milk, and vanilla extract in a separate bowl. When a dough forms, gradually combine the wet and dry ingredients and stir. Add the fresh raspberries and fold gently. Preheat vegetable oil to 350F 175C in a deep fryer or large pot. Drop heaping spoonfuls of the raspberry dough into the heated oil and cook, rotating them occasionally, until golden brown. To get rid of extra oil, take the beignets out of the oil and drain them on paper towels. Before serving, sprinkle powdered sugar over the warm beignets. Savor your homemade beignets with raspberries!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich chocolatey goodness of these brownies infused with tart raspberries for a delightful flavor combination.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup fresh raspberries.

Instructions: Warm the oven up to 175F 350C. Grease a baking dish that is 8 inches square. Melt the chocolate chips and butter together in a bowl that can go in the microwave. Stir the mixture until it is smooth. Mix the sugar, eggs, and vanilla in a different bowl until everything is well mixed. Mix the sugar and chocolate together until the mixture is smooth. Add the cocoa powder, salt, and flour all at once. Mix it up until it's just right. Slowly mix in the fresh raspberries. Spread out the batter in the pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let the brownies cool all the way in the pan before you cut them into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious vegan version of the classic Indian dish, Tarka Dall, made with red lentils and flavored with aromatic spices.

Ingredients: 1 cup red lentils. 3 cups water. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tomato, diced. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. Salt to taste. 2 tablespoons oil. 1 teaspoon cumin seeds. 1 teaspoon mustard seeds. Handful of fresh coriander leaves, chopped for garnish.

Instructions: Run water over the lentils and wash them well until the water is clear. Put the onion, garlic, ginger, tomato, turmeric, ground cumin and coriander, chili powder, and salt in a pot. Add the water. Once the mixture starts to boil, lower the heat and let it simmer for 20 to 25 minutes, stirring every now and then, until the lentils are soft and the sauce has thickened. If you need to, add more water to get the consistency you want. Put oil in a small pan and heat it over medium-low heat. Put in the mustard and cumin seeds. Allow them to sizzle for a short time until they smell good. Add the oil that has been cooled to the cooked lentil mixture and mix it all together. Before serving, top with chopped fresh coriander leaves. Warm it up and serve it with bread or rice.

Prep Time: 10 minutes

Cook Time: 25 minutes

You can enjoy the rich, creamy goodness of cheesecake without having to bake it. This gluten-free version of the classic dessert makes it lighter without changing the taste.

Ingredients: 2 cups gluten-free graham cracker crumbs. 1/4 cup coconut oil, melted. 16 oz reduced-fat cream cheese, softened. 1/2 cup Greek yogurt. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1/2 cup fresh strawberries, sliced optional, for topping.

Instructions: Melted coconut oil and gluten-free graham cracker crumbs should be mixed together well in a bowl. Crust: Press the mix into the bottom of a 9-inch springform pan. Melt the cream cheese and beat it in another bowl until it's smooth. To the cream cheese mixture, add the Greek yogurt, powdered sugar, and vanilla extract. Beat the mixture until it is smooth. Place the crust in the pan and spread the cheesecake filling evenly on top of it. Put the cheesecake in the fridge for at least four hours, or until it's set. Take it out of the springform pan, slice it, and serve after it has chilled and set. Slices can be topped with fresh strawberry slices if you want.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy the flavors of Thai cuisine with this low carb Thai peanut grilled chicken recipe. The combination of peanut butter, coconut aminos, lime, and spices creates a delicious marinade that infuses the chicken with bold and savory flavors. Perfect for a keto-friendly meal!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup sugar-free peanut butter. 2 tablespoons coconut aminos. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon sesame oil. 1 teaspoon Sriracha sauce optional. Salt and pepper to taste. Chopped peanuts and cilantro for garnish optional.

Instructions: To make the marinade, put peanut butter, coconut aminos, lime juice, sugar, ginger, garlic, sesame oil, Sriracha sauce if using, salt, and pepper in a bowl. Set it aside. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Make sure the chicken is coated all over. Put the mixture in the fridge for at least 30 minutes, or overnight for the best taste. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked and the juices run clear. Flip the chicken over once about halfway through the cooking time. Take the chicken off the grill and give it a minute or two to rest. If you want, you can add chopped peanuts and cilantro as a garnish before serving.

Prep Time: 35 minutes

Cook Time: 15 minutes

This keto-friendly recipe combines the natural sweetness of yams with the savory goodness of Brussels sprouts, making it a nutritious and satisfying side dish for any meal.

Ingredients: 2 medium yams, peeled and cubed. 2 cups Brussels sprouts, halved. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the cubed yams and halved Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread the coated yams and Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and lightly browned, stirring halfway through. Once baked, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Savor a simple, paleo-friendly tartare sauce that goes well with seafood or other paleo-friendly foods. The flavors of fresh lemon juice, capers, and dill pickles abound in this creamy, zesty sauce.

Ingredients: 1/2 cup paleo-friendly mayonnaise. 2 tablespoons finely chopped dill pickles. 1 tablespoon capers, drained and chopped. 1 tablespoon fresh lemon juice. 1 teaspoon Dijon mustard. 1 teaspoon minced shallot. 1/2 teaspoon fresh dill, chopped. Salt and pepper to taste.

Instructions: Place the chopped capers, finely chopped dill pickles, and paleo-friendly mayonnaise in a small bowl. To the bowl, add fresh dill, minced shallot, Dijon mustard, and lemon juice. Mix everything until thoroughly mixed. After tasting the sauce, adjust the amount of salt and pepper to your taste. To allow the flavors to mingle, cover and chill in the refrigerator for at least half an hour before serving. Use as a dipping sauce for your preferred paleo meals.

Prep Time: 10 minutes

Cook Time: 0 minutes

A delicious and classic Italian-inspired sandwich featuring fresh mozzarella, juicy tomatoes, fragrant basil, and balsamic glaze, all pressed between slices of crispy ciabatta bread.

Ingredients: 4 slices of ciabatta bread. 8 oz fresh mozzarella, sliced. 2 tomatoes, thinly sliced. Fresh basil leaves. 2 tbsp balsamic glaze. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Preheat a panini press or grill. Brush one side of each slice of ciabatta bread with olive oil. Layer the mozzarella, tomato slices, and basil leaves on the oiled side of two bread slices. Drizzle with balsamic glaze and season with salt and pepper. Top with the remaining bread slices, oiled side facing out. Place the sandwiches on the preheated panini press or grill. Cook for 3-5 minutes, or until the bread is toasted and the cheese is melted. Remove from the heat and let cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 5 minutes

Indulge in the delightful combination of blackberries and coconut in this gluten-free brownie slice. Perfect for a sweet treat or dessert, these brownies are moist, flavorful, and bursting with fruity goodness.

Ingredients: 1 cup blackberries. 1 cup shredded coconut. 1 cup almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C. Grease a baking dish. In a mixing bowl, mash the blackberries. Add coconut oil, eggs, and vanilla extract to the blackberries, and mix well. In another bowl, combine almond flour, coconut sugar, shredded coconut, baking powder, and salt. Gradually add dry ingredients to the wet mixture, stirring until well combined. Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Serve garlic herb butter pasta with juicy roasted shrimp to enjoy the rich flavors. This dish is full of fragrant herbs and salty butter, which make a delicious seafood pasta that is both fancy and simple to make.

Ingredients: 12 oz pasta of choice. 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 1/4 cup unsalted butter, melted. 2 tablespoons olive oil. 2 tablespoons fresh parsley, chopped. 1 tablespoon fresh basil, chopped. 1 tablespoon fresh thyme leaves. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Get the oven ready by heating it up to 400F 200C. Add minced garlic, olive oil, parsley, basil, thyme, red pepper flakes, salt, and pepper to a small bowl. Melt the butter and mix it in. Lay the shrimp out in a single layer on a parchment-covered baking sheet. Put half of the herb butter mixture on top of the shrimp and toss them around to cover them all. After the oven is hot, roast the shrimp for 6 to 8 minutes, or until they are pink and cooked all the way through. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. Put the rest of the herb butter mixture in a large skillet and heat it over medium-low heat. Toss the cooked pasta around in the pan after adding it. Put roasted shrimp on top of the garlic herb butter pasta to serve. If you want, you can add more chopped parsley and grated Parmesan cheese as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Soak up the richness of the creamy Parmesan sauce that covers the soft layers of potatoes. This dish is a classic comfort food that's great for family dinners or special events.

Ingredients: 4 large potatoes, thinly sliced. 1 cup heavy cream. 1 cup grated Parmesan cheese. 3 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons butter.

Instructions: Warm the oven up to 190C 375F. Put butter in a baking dish. Half of the sliced potatoes should be put in the baking dish. Cover the potatoes with salt, pepper, and half of the minced garlic. Top with the other half of the Parmesan cheese. Add more layers of potatoes, garlic, Parmesan cheese, salt, and pepper each time. Cover the potato layers with the heavy cream. Put butter on top. Throw aluminum foil over the baking dish to protect it. Put it in an oven that is already hot for 45 minutes. Take off the foil and bake for another 15 to 20 minutes, or until the potatoes are soft and the top is golden brown. Before you serve it, let it cool down for a while.

Prep Time: 20 minutes

Cook Time: 65 minutes