Open Stir-fry Burritos

Cut veggies the size you want. Keep zucchini separate from the other veggies as they cook really fast.

Cook the seasoned meat you want to use.

Then cook

Onions- will change color when done

Bell peppers

Cauliflower

Broccoli

Carrots-cut small

Cabbage

Use the chili oil to stir fry the veggies. When almost done add the cooked meat and the zucchini. Cook for just a minute or so.

Put in a tortilla and wrap burrito

You could add sour cream, cheese, lettuce, tomatoes, and salsa

Allergy free Pineapple Upsidedown Cake

¼ Cup unsalted butter

2/3 Cup Brown Sugar

Slices of Pineapple in juice

½ Teaspoon Zanthum gum

1 Cup raw sugar

1/3 Cup Applesauce

1 ½ Teaspoon Baking Powder

½ Teaspoon Salt

¾ Cup So Coconut milk

1 Egg

1 1/3 Cup Rice flour mix

Marchino Cherry's (opt. Only use if not allergic)

Sift Dry ingredients (except the raw sugar)

1. 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.