Have a Friendsgiving coming up? Or just need to impress the fam? Here’s your recipe for a perfect roast chicken — this will be the centerpiece to any amazing holiday meal this winter season!

Ingredients:

• 3lb Whole Chicken

• 3tbsp Avocado Oil

• Salt and Pepper

• Thyme (optional)

• Rosemary (optional)

Details:

• Serves 4-6

• Prep time: 10 minutes

• Cook time: 50

• Oven temp: 450ºF

Directions:

• Preheat oven to 450ºF

• Pat whole chicken dry and remove the neck and giblets from the cavity

• Drizzle avocado oil and season entire bird

• Bake for 50 minutes or until internal temp reaches 161ºF

• Remove from oven and let rest 10 minutes before carving

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Have a Friendsgiving coming up? Or just need to impress the fam? Here’s your guide to 10 recipes for this Holiday Season.

Recipes included for your favorite sides to go alongside a delicious roasted chicken.

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Nothing truly beats waking up in the morning to the smell of fresh baked breakfast treats, and living a Gluten-Free lifestyle shouldn’t be holding you back. This recipe is almost as easy as popping open a tube of pre-made cinnamon rolls with the same delicious cinnamon sugar flavors you know and love.

Yields: 15 servings

Prep time: 10 minutes

Total Time: 45

Ingredients:

Cinnamon Loaf

1 Loaf Three Bakers Gluten Free Bread (white or cinnamon raisin)

2 Eggs

4 Tbsp Maple Syrup

1/2 cup Milk

2 tsp Vanilla

Heavy Dash of Flavor Gods Buttery Cinnamon Roll Seasoning (or a mixture of 1:1 cinnamon:sugar)

Icing

1/2 cup Unsalted Butter, softened

2 cups Powdered Sugar

2 Tbsp Milk

1 Tbsp Vanilla

Directions:

Preheat oven to 350 degrees Fahrenheit. While your oven is preheating, cube your entire loaf of bread and add to a food processor, do not pulse just yet.

In a separate bowl mix together all your wet ingredients, including your cinnamon sugar.

Pour the wet ingredients over your cubed bread in the food processor and allow to soften for about 5 minutes.

Once the bread looks pretty soaked through, go ahead and pulse until you achieve a wet dough.

Grease a 9” loaf pan and pour your dough in making sure to evenly distribute to all corners.

Bake until set and golden, about 30 minutes.

Allow to cool to room temperature so the icing does melt off.

Whisk all the icing ingredients together until smooth.

Ice your loaf and slice into 15 portions. ENJOY!

If you liked this recipe, make sure to leave me a comment below // also if you made your own Gluten-Free Cinnamon Roll Breakfast Loaf, post and tag me on Instagram @Chefkristentorres

Lemon Tarragon Crispy Salmon

In this dish, flavors of lemon, dijon and tarragon come together to make a delicious combination you will not want to miss out on.

Happy Spring! It’s still a bit chilly here but the sun is finally shining down and getting everybody excited for summer. When I think of the warmer months I am instantly drawn to citrus-y fresh flavors, and nothing goes better with citrus than seafood! For this recipe, I took one of my favorites, salmon (YUM!), and really gave it an incredible punch of flavor. I served this delicious crispy salmon with mashed cauliflower and green beans, but I’m sure it would go lovely with any fresh veggie or even atop a green salad!

Simple, healthy and quick - I wouldn’t have it any other way!

Yields: 4 Servings

INGREDIENTS

4 5-oz Salmon Fillets, skin on
8 tsp Dijon Mustard
2 Slices of Three Bakers Gluten Free Bread in Great Seed, toasted
2 tsp Dried Tarragon
2 Cloves of Garlic, minced
Zest of one Lemon
2 Tbsp Olive Oil
Salt and Pepper to taste

INSTRUCTIONS

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Cut or tear toast into pieces and place into a food processor with tarragon, minced garlic, lemon zest, and salt and pepper. Pulse until you get a bread crumb consistency. In a bowl, toss your bread crumbs with 1 Tbsp olive oil. Taste to make sure you have enough salt to your liking.

Place salmon fillets on your baking sheet, skin side down. Mix the dijon mustard with the remaining 1 Tbsp olive oil and spread over top salmon, making sure each fillet is completely covered. Next, sprinkle each fillet with the prepared bread crumbs.

Bake until salmon is firm and toppings are golden brown and toasted, about 12-15 minutes.

Serve with fresh vegetables and a wedge of lemon.

If you liked this recipe, make sure to leave me a comment below // also if you made your own Gluten-Free Crispy Baked Salmon, post and tag me on Instagram @Chefkristentorres

Mornings are always a little crazy during the week at my house, so having something easy, quick and delicious prepped to pop in the microwave is a must. It’s sweet, it’s savory, it’s handheld. Sign me up!

If you know me, you know I LOVE Pamela’s Baking & Pancake Mix - it’s gluten free, corn free and has no added sugar - so you know it’s my go to for pancakes and waffles!

In this recipe we are making a work weeks worth of Pancake, Egg & Sausage Sandwiches on 2 medium/large baking sheets (mine were 12.5in x 17.3in x 1in)

All you need:

2 Baking Sheets

Pamela’s Baking & Pancake Mix

Eggs

Sausage

Olive Oil

Yields: 6 Sandwiches

ingredients:

2 cups Pamela’s Baking & Pancake Mix

2 Tbs Oil

14 eggs (this includes eggs need to make the pancakes)

1.5 lbs Ground Breakfast Sausage

Instructions:

Preheat oven to 425 degrees. Grease both sheet pans with non-stick spray or a bit of extra oil.

In a bowl mix together Pamela’s Baking Mix according to package x2. (2 cups mix, 2 eggs, 1 1/3 cup water, 2 Tbs oil) Once ingredients have come together and there are no more lumps, dump out onto one of your greased sheet pans.

Next, crack and whisk the rest of your eggs into a bowl and season with salt and pepper to taste.

On your second baking sheet, spread your ground breakfast sausage to cover ONLY HALFf of your baking sheet. In fact, spread it a little past halfway because the meat will shrink while cooking, this way it’s the same size as the rest of your components.

Now it’s time to bake! Place both baking sheets into the oven, one full pan of pancake mix and one half filled with sausage (make sure the sausage end goes in first so the empty side is closest to the oven door) - cook for 5 minutes.

Once your timer goes off, carefully slide your oven rack out so that you can pour the egg mixture right next to the sausage patty. ** if you remove the pan from the oven you risk spilling the eggs over the lip of your pan, so I’ve noticed leaving the pan in the oven and pouring directly helps from spilling egg into your oven, learned that the hard way! Cook an additional 5 minutes or until both the pancake mixture and your eggs are cooked and set. Pancakes might finish before eggs so remove accordingly.

Let cool and then cut into 12 pancake squares, 6 egg squares, and 6 sausage patties. Assemble into 6 sandwiches and wrap in foil to refrigerate all week!

To prepare, just unwrap from foil and microwave in a paper towel for 1:30-2:00 minutes. Enjoy!

so simple!!

If you liked this recipe, make sure to leave me a comment below // also if you made your own Gluten-Free Sheet Pan Breakfast Sandwiches, post and tag me on Instagram @Chefkristentorres