Chocolate Fudge Avocado Cake

This sugar-free gluten-free cake is fabulous!

3 (1 1/4 cups) medium ripe avocados, mashed
4 eggs
1 cup honey
1 cup unsweetened cocoa powder (I used about a 1/2 -3/4 cup of cocoa)
1 cup almond flour
1 1/2 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt

Prepare the cake: Preheat oven to 350 F. Blend all cake ingredients in a food processor until smooth. Bake in a spray-coated-9-inch cake pan for 25-35 minutes until done. Or bake in 2 spray-coated round cake pans for 20-30 minutes. Cool completely before adding frosting.

FROSTING:
2 (3/4 cup) medium ripe avocados, mashed
1/2 cup honey
1/2 cup unsweetened cocoa powder (I used about 1/4 cup)
2 T. coconut oil

Prepare the frosting: Blend all ingredients until smooth. Chill at least 30 minutes before spreading on cake. Makes 6 to 8 servings.

Chicken tikka masala

Chicken Marinade:
8-9 boneless skinless chicken thighs cut into bitesize pieces
1 cup plain greek yogurt
1 1/2 T galic
1 T. ginger
1 t. garam masala
1 . tumeric
1 t. cumin
1 t. chili powder
1 t. salt.

Marinade overnight 1 hour to overnight.

Sauce:
2 T. olive oil
2 T. butter
1 large onion
1 1/2 T garlic
1 T ginger
1 1/2 t. garam masala
1 1/2 t. cumin
1 t. turmeric
1t. ground corriander
1 can tomato .sauce
1 t. chili powder
1/4 c water
1 1/4 c. cream
fresh cilantro for garnish at end.

heat pan and oil. When hot brown chicken pieces in batches. set aside. in same pan, melt butter, fry onions for about 3 min. then add the saeasoning Pour in totmato pure, and simmer for 10-15 min . add cream, chicken and juices from chicken. pour water as needed.

Shepherd's pie

4 big potatoes
a little butter
milk
salt
pepper
garlic powder
parsley
spri
*make mashed potatoes and set aside
2 lbs ground beef
1 onion diced
3-4 carrotts
2 cloves garlic
1 t. salt
1/2 t. pepper
4 T. flour
1 T tomato paste
1 1/4 c. beef broth
1 teaspoon worcestershire sauce
1/4 t. dried oregano
1/4 t. dried thyme
1/4 t. dried rosemerry
1/2 c. frozen corn
1/2 c. frozen pease
1/2. frozen green beans.

brown meat, onion, garlic carrots, salt pepper until cooked. drain grease. sprinkle flour over meat and cook for a min or so. stir in tomato paste, broth and seasonings. simmer for 10 min. stir in frozen veggies.
Bake 35-40 min at 375

Vegan chocolate fudge sauce

1 can full fat coconut milk
1/3 c coco powder
1/3 c sugar

Splash vanilla
2 tablespoons coconut milk liquid

Scoop fat portion of coconut milk into a pan. Add coco powder and sugar and heat on medium heat til almost a boil. Remove from heat and add vanilla and liquid. Pour into mason jar.
If you have left over, to reheat, microwave for a few seconds.

Vegan/gluten free/refined sugar free strawberry rhubarb crisp

1 cup oat flour
3/4 c oats
3/4 c coconut sugar
1/2 c coconut oil
1 t cinnamon (and a shake or 2)
A few Dash salt

1 cup water
1/2 c pure maple syrup
1 t vanilla
2 T corn starch
Dash salt

4-5 cups rhubarb (I use frozen in off season)
1-2 cups strawberries diced

*cut dry ing with coconut oil. Press half into bottom of 8x8 pan. Put in rubarb and strawberries. Boil water cornstarch mixture until just thick and pour over fruit. Sprinkle the top with remaining crumble

Bake at 375 for 1 hour.

Quinoa burrito bowls

meat: steak, chicken, shrimp etc!
In food processor,
1 cup cilantro
1 half small onion
2-3 t chopped garlic
1 lime juiced
1/2 jalapeño seeded (optional)
Salt pepper
1/4 c olive oil
Blend and pour over meat and marinate all day. Then grill

Quinoa: (multiply as needed. I do 3x)
1/2 cup quinoa
1 cup water
1 t chicken bullion
Salt
Pepper
Garlic powder
Cumin

Toppings:
Sautéed onions and peppers
Sautéed corn
Black beans
Tomatoes
Sour cream
Guacamole
Salsa
Salsa verde
Chips