Ingredients:

• 1 1/2 cups all-purpose flour
• 
  
• 1 1/2 tsp baking powder
• 
  
• 1/4 tsp salt
• 
  
• 1/2 cup unsalted butter, softened
• 
  
• 1 cup granulated sugar
• 
  
• 2 large eggs
• 
  
• 1 tsp vanilla extract
• 
  
• 1/2 cup creamy peanut butter
• 
  
• 1/2 cup whole milk
• 
  
• 1/2 cup marshmallow fluff
• 
  
• 1/2 cup chopped peanuts optional, for garnish
• 
  
• 1/2 cup mini marshmallows optional, for garnish
• 
  

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a bowl, whisk together the flour, baking powder, and salt

In another bowl, cream together the softened butter and sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Mix in the peanut butter until well combined

Gradually add the dry ingredients and milk to the peanut butter mixture, alternating between the two, starting and ending with the dry ingredients

Mix until just combined

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

Once the cupcakes are cool, spread a dollop of marshmallow fluff on top of each cupcake and garnish with chopped peanuts and mini marshmallows, if desired

Ingredients:

• 2 ripe avocados, diced
• 
  
• 4 hard-boiled eggs, chopped
• 
  
• 2 tablespoons mayonnaise
• 
  
• 1 tablespoon Dijon mustard
• 
  
• 1 tablespoon lemon juice
• 
  
• Salt and pepper to taste
• 
  
• Chopped fresh parsley for garnish
• 
  

Instructions:

In a mixing bowl, combine diced avocados and chopped hard-boiled eggs

Add mayonnaise, Dijon mustard, and lemon juice

Mix until well combined

Season with salt and pepper to taste

Garnish with chopped fresh parsley before serving

Ingredients:

• 1 lb ground turkey
• 
  
• 1 packet gluten-free taco seasoning
• 
  
• 1 head iceberg lettuce, chopped
• 
  
• 1 cup cherry tomatoes, halved
• 
  
• 1/2 cup black olives, sliced
• 
  
• 1/2 cup shredded cheddar cheese
• 
  
• 1 avocado, diced
• 
  
• 1/4 cup salsa
• 
  
• 1/4 cup sour cream
• 
  
• 1/4 cup cilantro, chopped
• 
  

Instructions:

Cook the ground turkey in a pan over medium-low heat until it's done

Follow the directions on the package to add gluten-free taco seasoning to the cooked turkey

Cut up lettuce, cherry tomatoes, black olives, cheddar cheese, avocado, and cooked taco meat

Put them all in a large bowl and mix them together

Fork the salad ingredients together until they are well mixed

Put the salad in bowls or plates for each person

Chop some cilantro and put it on top of each serving

Have fun with your gluten-free taco salad!