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

Shakshuka is a North African dish popular in the Middle East. It’s said to have originated in Tunisia. While it’s great for breakfast, you can enjoy it any time of day! There are many variations of this dish with some including cheese or even ground meat such as lamb or beef. It can be fun to experiment with different variations of Shakshuka, but this one is simple and comes together in 30 minutes!

NOTES:

• We used a can of whole peeled tomatoes, but some recipes call for a combination of tomato sauce and fresh tomatoes. If you prefer to go the fresh route, use six fresh tomatoes and ½ cup of tomato sauce.
• Fresh herbs are a must for this recipe! We used parsley and cilantro, but feel free to use whatever herbs you like best. We’ve seen it with mint and I’m sure basil would work great as well.
• Feel free to add cheese as desired!
• If you’re working on getting more protein in your diet, you could also add some ground beef to the sauce, or serve this alongside some chicken sausage.
• Bread is often served with shakshuka.

INSTRUCTIONS

1. Heat olive oil in a large skillet, then sauté onions and bell peppers until the onions are translucent.
2. Add garlic, paprika, cumin, chili powder, and red pepper flakes and cook for one minute.
3. Next, add the can of tomatoes, including the juice, and a pinch of salt and pepper. Use your spatula or a wooden spoon to break up the tomatoes. Bring the sauce to a simmer, cover, and let simmer for 15 minutes.
4. Uncover and cook a little longer to let the sauce thicken if needed. Taste and adjust seasoning as needed.
5. Make six holes or wells in the sauce using a wooden spoon. Crack the eggs into the wells. Reduce the heat to low, cover, and cook for 5-8 minutes or until the egg whites have set.
6. Uncover and remove from heat. Top with chopped parsley and cilantro.
7. Serve & enjoy!

NOTES:  

• The longer you marinate the steak, the better! Overnight is best but if you only have a few hours, marinate as long as possible and remove from the refrigerator about 30 minutes before bringing the steak to room temp. This helps it cook evenly.   
• You may need to cook your vegetables in batches, especially if using a smaller skillet. Avoid overcrowding the pan as this will steam the veggies.  
• We kept the garnishes simple, using only cilantro, lime, and avocado. But add black beans, salsa, green chiles, sour cream, or any additional garnishes you like.   
• If possible, cook your rice with vegetable or chicken broth instead of water for more flavor.   
• These reheat well, making them ideal for meal prep. 

INSTRUCTIONS

1. Combine all the steak ingredients, other than the steak, in a large bowl or a large bag. Add the steak and ensure it’s evenly coated, then place in refrigerator and allow to marinate for at least 30 minutes but preferably 2 hours or overnight. Remove from the refrigerator to bring to room temp about 30 minutes before you plan to cook.   
2. Cook rice according to package, using vegetable or chicken broth if possible, for more flavorful rice.  
3. Heat a large skillet with some olive oil and sauté vegetables until slightly blackened. Do not overcrowd the skillet or the veggies will end up steamed. Separate into batches if needed.   
4. When the last batch of veggies is cooking, heat olive oil in a second large skillet. Cook the steak for a few minutes on each side.   
5. Assemble the bowls by dividing up the rice, steak, and vegetables, and garnish with cilantro, lime, avocado slices, and any additional garnishes you’d like.  
6. Serve & enjoy!  

These Cauliflower Stuffed Peppers are a lighter version of traditional stuffed bell peppers using cauliflower rice instead of rice, and ground turkey instead of ground beef. Although they’re lighter, they pack plenty of flavor and are surprisingly filling. This recipe technically serves four (one full pepper per person) but if you added a side dish this would be plenty of food for eight people.  

NOTES: 

• We used red bell peppers, but yellow or orange would work great as well.  
• If you’re making your own cauliflower rice, use about ½ head of cauliflower. Either grate it or break it up into smaller florets and pulse it in the food processor until it’s the right consistency. You may need to pulse in batches so your pieces come out even. Don’t over pulse or you’ll end up with a cauliflower puree.  
• If you’re vegan or vegetarian, you can easily sub ground Beyond Meat or black beans for protein instead of ground turkey.  
• These are best right out of the oven, but they do keep for two to three days in the refrigerator. Bake or air fry to reheat. 

INSTRUCTIONS

1. Preheat oven to 375. Lightly grease a 9×13 baking dish with olive or avocado oil. 
2. Heat 2 tablespoons of olive oil in a large skillet. Add ground turkey or meat subsitute and cook until it just starts to brown, stirring to break it up. Add garlic and continue to cook until turkey is browned.  
3. Stir in onions and cook for about one minute. Next add oregano, chili powder, cumin, paprika, cayenne, ground mustard, salt, and pepper. Cook for an additional minute, stirring frequently. Then stir in the riced cauliflower and put the lid on the pan to steam the “rice” for another minute. Remove from heat. Leave the cauliflower slightly underdone as it will keep cooking in the oven.  
4. Stir the salsa into the mixture. 
5. Lightly brush the halved peppers with olive oil or avocado oil, and lightly salt the insides of the peppers to taste (optional). Then spoon about ½ cup of the cauliflower mixture into each pepper.  
6. Arrange peppers on a baking sheet and cover them with foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes.  
7. Top with salsa, cilantro, sliced avocado, hot sauce, or any other toppings you like. Serve with lime wedges & enjoy! 

This recipe comes from the restaurant Sublime in Fort Lauderdale, which sadly closed a few years ago. Luckily, Sublime put its recipes into a cookbook!

Notes:

• This recipe is served as an appetizer. It’s best served immediately after preparing so the cauliflower is still crispy on the outside. If you end up with leftovers, reheat them in an air fryer so they stay crispy!  
• The recipe has been adjusted to make it gluten-free and we doubled the sauce – once you taste the sauce, you’ll understand why! But otherwise, the recipe is exactly the same! If you prefer light sauce, cut the sauce recipe in half.  

INSTRUCTIONS

1. For the sweet chili sauce: Add water, garlic, and chili flakes to a small saucepan. Bring to a boil. Then add vinegar, sugar, and paprika. Simmer for about 15 minutes or until the sauce thickens to a syrupy consistency.  
2. Heat oil to 350 degrees in a large frying pan. 
3. Make the tempura batter by combining gluten-free flour, rice flour, baking soda, and baking powder. Then stir in 2 cups of cold soda water. Don’t overmix. The mixture should be about the thickness of a syrup. Slowly stir in the remaining soda water if it is not. 
4. Dip cauliflower into tempura batter and fry until golden brown. Drain on paper towels.  
5. Toss the chili sauce and fried cauliflower tempura in a large bowl. Garnish with green onions and sesame seeds. 
6. Serve immediately & enjoy!