1,2,3.... same as a,b,c... First 3 Tries at gluten, cassien & dairy free food

PS... Once I Figure Out How To Upload Pictures I Will Be Adding Pictures To Each One Of These Recipes! :) Recipes Are So Much Better When You Have A Picture To Reference. 

Recipe #1 - Meatloaf
So day one was interesting. I have been using a a menu planner and today's dinner was supposed to be meatloaf. I, with the help of my surrogate mom and little sister, figure out to make it gluten, soy & cassien free. We had to make a homemade bbq/ketchup sauce for the top because the bbq sauce and ketchup I had both included soybean oil and soy lecithin. We used rice cakes (ground up) and carrot pulp as the binding. Here's the recipe. 
Ingredients - 
1 lb Ground Turkey
2 cups carrot pulp (see instructions below)
6 rice cakes finely ground
2 1/2 cups bbq sauce (see instructions below)
2 eggs
Carrot Pulp - 
8 carrots juiced. After juicing set aside juice for later and collect all pulp. 
BBQ Sauce - 
All seasonings to taste. :)
Honey 
Tomato Paste
Liquid Smoke 
Paprika
Garlic Powder
Onion Powder
Celery Salt
Brown Sugar
Mustard Powder (teensy bit)
Chili Powder
Distilled White Vinegar
Directions - 
Preheat oven to 350 degrees. Combine ground turkey, ground rice cakes, carrot pulp, eggs and 1 1/2 cups bbq sauce in a bowl. Mix together well and put in meatloaf pan. Bake in oven at 350 for 30 minutes covered in foil. Remove from oven, remove foil and cover meatloaf with remaining sauce. Bake for about 10 minutes more. Remove and serve. So Yummy!
*After eating this the only thing I would do is add more of the rice cake flour to it to make it a little more solid. :)
Recipe #2 - Lettuce Wraps & Jasmine Rice
This one was a huge stretch for me because 1) I HATE THAI FOOD & 2) I HATE PEANUT SAUCE. So other than that I was really excited (ha) about eating Thai Chicken Lettuce Wraps with Peanut Sauce and Jasmine Rice. It was really a "No Thank-You Bite" kind of meal for all of us but it ended up actually being super yummy. This makes me excited about our new lifestyle. 
Ingredients - 
Chicken Stir Fry - 
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2?
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of green leaf lettuce
Soy Sauce - 
3 cups water
1/4 cup red wine vinegar
1/4 cup honey
1/4 tsp black pepper
1 tsp salt
1/4 tsp minced ginger
1/4 tsp minced garlic
Pouring Sauce - 
1/4 cup sugar
1/2 cup warm water
2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced
Peanut Sauce - 

1 1/2 cups creamy natural Peanut Butter

1/2 cup Coconut Milk
3 tb Water
3 tb fresh Lime Juice
3 tb Kosher salt
1 tsp Sirachi Sauce (also called Rooster Sauce)

1 tb fresh Ginger Root, minced fine
3 cloves Garlic, pulverized, then minced
1/4 cup Fresh Cilantro, chopped

Directions - 

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Combine 1 teaspoons hot water with dijon mustard and garlic and set this aside in small bowl.
Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.
Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
Take pan that you cooked the chicken in (with the still warming oil, riiiight?) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.
Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.
Serve stir-fry with green leaf lettuce for leaf wraps and top with pouring sauce.
*This was actually amazing. I wouldn't change anything about it. :) 
Recipe # 3 - Potato Tortilla & Steamed Broccoli
Ingredients - 
6 medium sized potatoes
1/2 medium sized onion (finely chopped)
4 garlic cloves (minced)
6 eggs
olive oil
freshly chopped parsley
salt
pepper
1 head of broccoli
Directions - 
Slice potatoes in 1/4 inch slices (with peel on). Place in deep skillet with water and boil for 5 minutes. Drain potatoes and set aside. Saute onion and garlic in olive oil until lightly browned. Combine potatoes, onions, garlic and parsley in skillet and cook on medium for 5 minutes while mashing lightly into bottom of pan. Beat eggs together and pour evenly over potatoes. Cover and cook over medium-low for 20 minutes until eggs are fluffy.Steam broccoli & serve with salt/pepper. 
*This was a really yummy recipe but next time I will tweak it a little. I think next time I will add in the broccoli instead of serving it on the side and i think i will make it more like a quiche and add some spinach, zucchini, tomatoes and bell peppers.  This is definitely a comfort food in my book. :)