Flourless Chocolate Mudslide Cookies (gluten and dairy-free)

Source
https://mygluten-freekitchen.com/flourless-chocolate-mudslide-cookies-gluten-free-dairy-free/

Gluten-free Pull-Apart Dinner rolls

https://mygluten-freekitchen.com/pull-apart-dinner-rolls-gluten-free/

Treats {off the shelf} - dairy and gluten free

Muffins
Udi's Double Chocolate muffins

Candy
Starburst candy
Brach's Pumpkins (these are processed on a milk facility)
Brach's Candy Corn
Hi-Chew
Starburst mini's and beans

Cake Mix
Yellow cake mix

Ice Cream
Haagen Daaz Chocolate Salted Fudge Truffle Non Dairy 
Haagen Daaz Frozen Chocolate bar Non-dairy
Outshine frozen fruit bars Pomegranate is my favorite

Treats
Cashew Clusters

Egg Roll Skillet Meal- Dairy and Gluten Free

QUICK AND EASY EGG ROLL SKILLET MEAL {30-MINUTE MEAL}

YIELD: 6 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 30 MINUTES

INGREDIENTS

•  1 tablespoon olive oil
•  1 medium yellow or white onion, diced (about 1 cup)
•  3 cloves garlic, finely minced
•  1 tablespoon finely chopped or grated fresh ginger (I usually use ginger paste - see note)
•  1 1/2 to 2 pounds lean ground turkey or chicken- Gluten Free
•  4 large eggs, lightly whisked
•  14-ounce package coleslaw mix (or about 5 cups shredded cabbage/carrots)
•  1 tablespoon toasted sesame oil
•  1 tablespoon soy sauce- Gluten Free
•  2 tablespoons oyster sauce- Gluten Free (see note for substitutions)
•  Chopped fresh cilantro, for serving
•  Crispy chow mein noodles or fried wontons, for serving (Skip for Gluten Free)
•  Sweet and sour sauce or sweet Thai chili sauce- Gluten free, for serving
•  Hot, cooked rice, for serving (optional)

INSTRUCTIONS

1. In a large 12-inch nonstick skillet heat the oil over medium heat until hot and rippling. Add the chopped onions and cook for 2-3 minutes until they start to soften. Add the garlic and ginger, and cook for another minute or so, stirring constantly.
2. Add the ground meat and cook, breaking the meat into small pieces, until the meat is no longer pink and it is cooked through. Drain any excess grease.
3. Over medium heat, scoot the meat to the edges of the pan and pour the whisked eggs into the center of the pan. Sprinkle with a small pinch of salt. Let the eggs cook until starting to set on the bottom; stir until scrambled. Mix the eggs and meat together. Add the coleslaw mix and cook, stirring often, for 2-3 minutes until the cabbage cooks and wilts slightly (cook longer for softer cabbage).
4. Stir in the sesame oil, soy sauce, and oyster sauce. Cook for 1-2 minutes. Add additional salt and pepper (or soy sauce) to taste, if needed. Sprinkle fresh cilantro over the top. Serve the egg roll skillet over hot, cooked rice (optional) and drizzle with sweet and sour sauce or sweet Thai chili sauce. Add chow mein noodles or fried wontons if using. You could also serve it in a GF tortilla

NOTES

Ginger paste is a handy ingredient to keep around! It's usually found in the produce area (near the fresh herbs). Use an equal amount of ginger paste for fresh ginger called for in a recipe. Otherwise, fresh ginger is easy to use. I buy fresh ginger knobs, cut into 1-inch pieces and throw in a freezer ziploc bag. When I need it for a recipe, I grab out one of the small pieces and grate it on the small holes of my box grater (or on a rasp grater). No need to peel!

Go crazy on adding other veggies! I think this would be delicious with sliced bell peppers, zucchini, broccoli, and a myriad of other vegetables added with the onions.

I think the oyster sauce adds a terrific dimension of flavor to this dish but if you don't have it or don't want to use it, try adding more soy sauce, subbing in hoisin sauce

Source: Mel's Kitchen Cafe

Chopped Cashew Chicken Salad with Homemade Dressing- Dairy and Gluten Free

CHOPPED CHICKEN CASHEW SALAD WITH HOMEMADE CREAMY CASHEW DRESSING

INGREDIENTS

DRESSING:

•  1/2 cup roasted, salted cashews
•  1 tablespoon chopped fresh ginger
•  2 tablespoons chopped fresh cilantro
•  2 tablespoons chopped shallots
•  2 tablespoons rice vinegar
•  1 tablespoon fresh lime juice (from about 1 lime)
•  2 tablespoons low-sodium soy sauce
•  1 tablespoon toasted sesame oil
•  2 cloves garlic
•  1 teaspoon honey
•  2 tablespoons canola, olive or avocado oil
•  Salt and pepper to taste

SALAD:

•  3-4 cups cooked, chopped chicken (see note)
•  1/2 tablespoon low-sodium soy sauce
•  1/2 tablespoon toasted sesame oil
•  4 cups shredded Napa cabbage
•  2-3 cups chopped romaine lettuce
•  1 cup chopped snow peas
•  1 cup chopped carrots
•  2 green onions, white and green parts thinly chopped
•  1/2 cup chopped fresh cilantro
•  1/2 - 1 cup chopped roasted, salted cashews

INSTRUCTIONS

1. For the dressing, pulse the 1/2 cup cashews in a blender or food processor until the texture is like a paste. Add the rest of the dressing ingredients and process until well-combined and mostly smooth. Set aside or refrigerate for up to a couple days.
2. Toss the cooked, chopped chicken with the 1/2 tablespoon soy sauce and 1/2 tablespoon sesame oil. In a large bowl, combine the cabbage, lettuce, snow peas, carrots, green onions, and cilantro. Add the chicken.
3. Toss the salad with the dressing (add a bit at a time; you can serve any extra alongside if you don't use it all to dress the salad). Sprinkle the cashews on top and serve. If you are planning to have leftovers, don't toss the salad with the dressing as a whole - serve the dressing on the side and store the dressing and salad leftovers separately in the refrigerator.

Source: Mel's Kitchen Cafe