Gluten- Free Baked Flounder:

4- 5 flounder fillets (wild- caught if you can get it)

gluten free bread crumbs (I use Ian's Italian style gluten-free panko breadcrumbs)

sunflower oil

salt & pepper to taste

1.5 teaspoons oregano

Directions- Preheat oven to 375. Drizzle the bottom of a shallow baking pan with a thin coating of sunflower oil, and place flounder fillets in the pan. Add salt, pepper to taste and a sprinkling of dried oregano. Top with seasoned gluten free bread crumbs, then drizzle a bit more sunflower oil over the top of the breaded fillets. Bake for 30 minutes.

Thyme Roasted Carrots and Asparagus (or any veggies!):

sunflower oil

1 bunch Asparagus

2 large carrots

2 teaspoons dried thyme

salt & pepper to taste

3 teaspoons grated pecorino Romano cheese

Directions- Cut the bottom third of asparagus spears and cut carrots to approximately the same size, and line up on a baking sheet. Drizzle with sunflower oil, salt, pepper and thyme, and toss with hands. Sprinkle pecorino cheese on top and bake for 15 minutes.

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