Allergen free cooking

 Corn tortillas - heat dry in a non-stick skillet for a couple minutes each side until they firm up. Salmon - season with ground chili powder, ground cumin, smoked paprika, salt and pepper. Bake 20-25 minutes, more for thicker salmon, less for thinner. Flake apart and remove bones. Place flaked salmon in a serving dish with a spoon. Toppings:  Chopped lettuce or greens. Cilantro leaves, torn and rinsed well. diced tomatoes diced bell peppers, red/yellow salsa of choice guacamole or avocado slices (optional) (Simple guacamole is avocado, juice from a lime and salt/pepper) Lime wedges may be served with rice, corn or a host of taco toppings

 cooked chicken breast (1 large or 2) 2 medium tomatoes, diced, 1 large cucumber, diced 1 red bell pepper, diced 1/2 onion, chopped fresh chopped parsley or mint 1/4 c feta cheese 1/4 c kalamata olives Mix together and serve with the GF dressing. May be served with rice, quinoa or lettuce/greens.

 1/4 c olive oil (or oil of choice) 1/4 c lemon juice (or vinegar of choice) 2 tsp dried oregano (or other herbs/mix) 1/8 tsp ground black pepper 1 tsp Dijon (or other) mustard Combine and enjoy over any salad or grain.