https://www.setaparthealth.com/single-post/gluten-free-gingerbread-cookies-no-refined-sugars

Ingredients: For the Roasted Chicken: - 4 bone-in, skin-on chicken thighs - 2 tbsp olive oil - 1 lemon (zested and juiced) - 3 garlic cloves (minced) - 1 tbsp fresh rosemary (chopped) - 1 tbsp fresh thyme (chopped) - Salt and pepper to taste For the Garlic Mashed Cauliflower: - 1 medium cauliflower head (cut into florets) - 2 garlic cloves (peeled) - 2 tbsp olive oil or grass-fed butter - 1/4 cup unsweetened almond milk - Salt and pepper to taste For the Roasted Asparagus: - 1 bunch asparagus (trimmed) - 1 tbsp olive oil - Salt and pepper to taste - 1 tbsp fresh parsley (chopped, for garnish) Instructions: 1. Roasting the Chicken: - Preheat your oven to 400°F (200°C). - In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. - Rub the chicken thighs generously with the herb mixture. - Place the chicken on a baking sheet and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. 2. Garlic Mashed Cauliflower: - Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves, cooking until the cauliflower is tender (about 10 minutes). - Drain the cauliflower and garlic, then transfer to a food processor or blender. - Add olive oil (or butter), almond milk, salt, and pepper. Blend until smooth and creamy. - Taste and adjust seasoning if needed. Keep warm. 3. Roasting the Asparagus: - While the chicken is roasting, toss the trimmed asparagus with olive oil, salt, and pepper. - Lay the asparagus in a single layer on a baking sheet and roast for 15-20 minutes, or until tender but still slightly crisp. - Garnish with fresh parsley before serving. To Serve: - Plate each chicken thigh with a generous scoop of garlic mashed cauliflower and roasted asparagus on the side. - Drizzle any remaining pan juices from the chicken over the chicken and vegetables for extra flavor.