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Teriyaki Turkey Noodle Salad

Teriyaki Turkey Noodle Salad

This is a healthy and delicious salad, it is also quick and easy to put together. To make it less spicy, the saracha can be eliminated and it is still scrumptious. I always use gluten free soy and teriyaki sauces. Most of the major brands do contain wheat. Tamari sauce is more widely available than gluten free soy sauce. It tastes the same as soy, and usually does not contain wheat.

4 oz. cold cooked turkey breast, cubed
1 package frozen green peas
1 package gluten free spaghetti, broken in half and cooked
1 tbsp. toasted sesame oil
2 tbsp. olive oil
¼ c. gf teriyaki sauce
½ c. gf soy sauce
2 tbsp. yellow onion, minced
1 clove garlic, finely minced
1 tsp. black pepper
1 tsp. salt
1 tsp. saracha

In a large bowl, combine the soy, teriyaki, salt, pepper, saracha, onion, garlic, and the oils. Let the sauce sit for at least thirty minutes before adding the rest of the ingredients. Prepare the noodles according to their directions, then rinse them in cold water and let them drain. In a medium saucepan, heat four cups of water to boiling. When the water is at a boil add the peas and cook them for one minute. Drain the peas and rinse them under cold water.

After the sauce has rested for thirty minutes, add the noodles, peas, and cubed turkey breast. Combine the salad well, cover it, and let it chill in the fridge for at least one hour before serving. Enjoy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!