If you love crab cakes but need a gluten-free option, these are perfect for you and are easy to make – about ten minutes of prep time and ten minutes of cook time! But give yourself at least an hour as they do need to be refrigerated for at least 30 minutes before cooking.  

Cocktail sauce and tartar sauce both go great with crab cakes, but this remoulade sauce brings in a little Cajun flair and spice that complements the crab cakes really well. These are great for a quick dinner for two at home or as an appetizer for dinner with friends.  

NOTES: 

• You can use fresh or frozen crab meat. You can find fresh at the seafood counter at your grocery store. Frozen or canned tend to be less pricey if you want to keep it budget-friendly. 
• We used avocado oil mayonnaise but whatever you have on hand works! 
• We used tamari in this recipe but you can also substitute coconut aminos, or soy sauce if you’re not gluten-free. 
• I used almond flour but feel free to use regular flour if you’re not gluten-free. 
• When mixing the crab meat into the mixture, do your best to keep the crab pieces together. I used a spatula to fold them into the mixture to avoid breaking them apart. This will help the crab cakes keep their shape.  
• Don’t skip the refrigeration step! Chilling the crab mixture for at least 30 minutes will help the crab cakes stay together and not fall apart.  
• For the remoulade sauce, we used Louisiana Hot Sauce but you can substitute Crystal, Tabasco, or any other Creole/Cajun hot sauce. 
• The sauce also calls for Creole seasoning. Our favorite is Slap Ya Mama, but Tony Chachere’s is a good substitute.

INSTRUCTIONS

1. Mix mayonnaise, egg, Old Bay, lemon juice, tamari, mustard, and parsley in a large bowl. 
2. Gently stir in the crab meat and almond flour. Use a spatula so that the crab meat pieces don’t fall apart.  
3. Refrigerate the crab mixture for at least 30 minutes or overnight.  
4. To make the remoulade sauce, whisk all the ingredients until fully combined and refrigerate until ready to use.  
5. Once you’re ready to cook the crab cakes, preheat your oven broiler. Line a baking sheet with parchment paper and grease with half of your melted butter, or one tablespoon. 
6. To form the crab cakes, scoop out ⅓ cup of the crab mixture and gently press using your hands to form the cake. You should have about 6 crab cakes.  
7. Brush the rest of the melted butter onto the tops of the crab cakes. 
8. Broil for about 8-12 minutes, or until golden brown.  
9. Garnish with additional parsley if desired. Serve with remoulade sauce and a lemon wedge and enjoy! 

Servings: 6 crab cakes

We love making cheesecake, but don’t love all the extra effort it takes to make a good one, which is why we went with cheesecake bars for this recipe rather than a traditional cheesecake.  

This recipe is so festive and much higher in protein than a regular cheesecake.

NOTES: 

• We baked the cheesecake alongside the apples to save time and rotated the baking dishes about halfway through so they would bake evenly. You could also add the apples to the oven about halfway through the cheesecake’s baking time since the cheesecake needs ample time to cool before you can top it with the baked apples.  
• We used gluten-free graham crackers to make the crust but you can easily substitute regular graham crackers. 
• We like Granny Smith apples for this for how the tartness balances the creaminess of the cheesecake, but you could also substitute Honeycrisp apples or use a combination of the two.

INSTRUCTIONS

1. For the crust, preheat the oven to 375. Line a 9-inch baking dish with heavy-duty aluminum foil with an overhang on at least 2 sides. Spray lightly with nonstick cooking spray. Mix all crust ingredients together in a medium bowl, making sure there are no chunks of graham crackers or lumps of brown sugar. Then pour the crust mixture into the dish and press into the bottom and sides of the pan. Bake the crust for ten minutes, then remove it from the oven and let cool slightly.  
2. Meanwhile, blend cottage cheese and Greek yogurt in a food processor until completely smooth. In a medium bowl, whisk eggs, vanilla, maple syrup, and almond flour. Add cottage cheese mixture to the bowl and stir well.  
3. Reduce oven temperature to 350. Pour the filling into the baking dish and bake for one hour.  
4. For the apples, peel, core, and thinly slice apples. Mix the rest of the apple topping ingredients in a large bowl. Toss apples in the mixture, then transfer to a baking dish. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil, then bake for another ten minutes.  
5. Allow the cheesecake to cool completely before topping it with the apples. Refrigerate until cold, at least six hours, or overnight. Then use the foil overhang to remove the cheesecake from the pan. Cut into squares, wiping the knife clean after each cut with a damp cloth.  
6. Serve & enjoy! 

INSTRUCTIONS

1. Preheat oven to 350F 
2. Combine eggs, melted butter, peanut butter, and protein powder until smooth
3. Add apple pie filling, cinnamon, vanilla extract, and salt just until combined
4. Pour mixture into graham cracker crust
5. Bake at 350F for about 35-40 minutes 
6. Cool well before slicing 

1. In a frying pan, sauté pork, 2-3 minutes on each side.
2. In a frying pan on medium heat, sauté leeks and mushrooms until tender, stir in crushed garlic, then, stir in flour and simmer for 2 to 3 minutes. Whisk in merlot and bring to a boil. Bring down the temperature, trickle in the broth and keep stirring until all the lumps have disappeared. Add thyme and mustard.
3. Put the pork back in the pan and simmer for 5 more minutes or until pork is fully cooked. Add in cream and stir. Let simmer about 2-3 minutes.