1. Gluten-Free and Dairy-Free Chicken and Broccoli Stir-Fry:

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon olive oil
• 1 tablespoon honey (or a suitable sweetener)
• 1 clove garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon cornstarch or arrowroot powder
• Salt and pepper to taste
• Cooked rice or gluten-free noodles (optional)

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, minced garlic, ginger, and cornstarch. Set the sauce aside.

2. Heat olive oil in a large skillet or wok over medium-high heat.

3. Add the chicken pieces and stir-fry until they're cooked through and slightly browned. Remove them from the skillet and set them aside.

4. In the same skillet, add the broccoli florets and cook for a few minutes until they're tender but still crisp.

5. Return the cooked chicken to the skillet and pour the sauce over the chicken and broccoli.

6. Cook and stir until the sauce thickens and coats the chicken and broccoli.

7. Serve the chicken and broccoli stir-fry over cooked rice or gluten-free noodles, if desired.

2. Nut-Free and Vegan Energy Bites:

Ingredients:

• 1 cup rolled oats (certified gluten-free if needed)
• 1/2 cup sunflower seed butter (or other nut-free alternative)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup dairy-free chocolate chips
• 1/4 cup ground flaxseed
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a large mixing bowl, combine the oats, sunflower seed butter, maple syrup, chocolate chips, ground flaxseed, vanilla extract, and a pinch of salt.

2. Stir the mixture until it's well combined.

3. Refrigerate the mixture for about 30 minutes to make it easier to handle.

4. Once chilled, roll the mixture into small balls, about 1-2 inches in diameter.

5. Place the energy bites on a parchment paper-lined tray and refrigerate for an additional 30 minutes to set.

6. Once set, store the nut-free and vegan energy bites in an airtight container in the refrigerator.

3. Dairy-Free and Gluten-Free Chocolate Avocado Mousse:

Ingredients:

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder (certified gluten-free if needed)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup dairy-free milk (e.g., almond, soy, or oat)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Cut the avocados in half, remove the pit, and scoop out the flesh into a food processor.

2. Add the cocoa powder, maple syrup, dairy-free milk, vanilla extract, and a pinch of salt to the food processor.

3. Blend all the ingredients until smooth and creamy, scraping down the sides of the processor as needed.

4. Taste the mousse and adjust the sweetness if necessary by adding more maple syrup.

5. Transfer the chocolate avocado mousse to serving dishes or small bowls.

6. Refrigerate for at least 30 minutes to chill before serving.

These recipes cater to various dietary restrictions and allergies, providing delicious and safe options for those with specific dietary needs.