Yield 4 servings

6 chicken breasts or thighs
2 pounds tri-color potatoes, cut into quarters
1 head broccoli, cut into bite-sized florets 
¼ cup olive oil
½ cup orange juice
Zest of 1 orange
4 cloves minced garlic 
1 teaspoon Italian seasoning
1 teaspoon salt 

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and place chicken pieces and vegetables onto the trays, being careful not to overcrowd. 
2. In a mixing bowl, whisk together the olive oil, orange juice, orange zest, minced garlic, Italian seasoning and salt. 
3. Brush the marinade evenly over the chicken and vegetables, being sure to coat all sides.
4. Bake for 30 minutes, then increase heat to Broil setting and cook for about 5 minutes, just until starting to brown. Serve immediately.

Yield: 8 crab cakes 
Prep Time: 30 minutes
Total Time: 45 minutes

For the Dipping Sauce
¾ cup sour cream
1 avocado, peeled and seed removed
¼ cup freshly chopped cilantro leaves
2½ tablespoons lime juice
1 teaspoon sugar
½ teaspoon salt
½ teaspoon hot sauce
½ teaspoon cumin

For the Crab Cakes
1 pound fresh jumbo lump crabmeat, finely chopped
2 large eggs, lightly beaten
½ cup cornstarch
¼ cup mayonnaise
¼ cup chopped shallots
½ cup chopped fresh cilantro leaves, finely chopped
1 tablespoon fresh lemon juice
1½ teaspoons Worcestershire sauce
1 teaspoon cumin
1 teaspoon dry mustard
2 to 3 dashes hot sauce
1 teaspoon salt 
2 tablespoons olive oil for frying 

1. To make the dipping sauce, in a food processor, combine all of the ingredients for the sauce. Pulse until smooth. Transfer to a bowl, cover and refrigerate until ready to serve. 
2. To make the crab cakes, in a large mixing bowl, combine the crabmeat, eggs, cornstarch, mayonnaise, shallots, cilantro, lemon juice, Worcestershire sauce, cumin, dry mustard, hot sauce and salt. Mix together well until all ingredients are fully incorporated. Cover with plastic wrap and chill in the refrigerator for 20 minutes. 
3. Add olive oil to a large nonstick skillet. Using a 1/3 cup measuring cup, scoop the crab mixture into patties and drop into the oil. Cook 4 to 6 minutes per side until golden. Flip and cook other side for an additional 4 to 6 minutes. OR, to bake the crab cakes, preheat oven to 375 degrees F and spray a baking sheet with nonstick spray. Divide the crab mixture into ⅓ cup sized patties, using a measuring cup and your hands to form the round cakes. 

Yield: 6 servings 
Prep Time: 10 minutes
Total Time: 35 minutes

1 (15 ounce) can black beans, drained
1 pound Portobello mushrooms
4 cups cooked brown rice, cooled 
½ cup pesto sauce 
1 cup shredded Gruyère cheese 
1 egg
1 teaspoon salt
½ teaspoon garlic powder 
2 tablespoons olive oil 
Serve on gluten-free hamburger buns or on a plate garnished with salad trimmings
Optional garnishes: honey mustard, sliced avocado and sundried tomatoes
​

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine drained black beans and mushrooms. Pulse 4 to 5 times just until broken up. Add in the cooled rice, pesto sauce, cheese, egg, salt and garlic powder and pulse until coarse crumbs form. 
3. Form the mixture into 8 equally sized patties, about ½ cup each and place onto prepared baking sheet. Bake for 20 to 25 minutes until fully set. 
4. Serve on gluten-free buns or with desired garnishes. 

Yield: 4 servings (2 rolls per person)
Prep Time: 15 minutes
Total Time: 30 minutes

4 cups cooked rotisserie chicken, diced into small pieces
2 large peaches, pitted and finely diced
1 small shallot, finely diced
¼ cup cilantro leaves, washed and finely chopped
3 tablespoons mayonnaise
1 teaspoon garlic powder
½ teaspoon salt
2 avocados, seeds removed and thinly sliced
1 cucumber, ends removed and thinly sliced into 3-inch strips
16 rice paper wrappers

1. To make the chicken salad, in a mixing bowl, mix together diced cooked chicken, diced peaches, shallots, cilantro leaves, mayonnaise, garlic powder and salt. Mix together well and set aside. 
2. Set up a rolling station with the bowl of chicken salad and the sliced avocado and cucumbers. 
3. Run the rice paper wrappers under cool water (according to package instructions) until soft. You want to pick up two at a time to dunk in the water. You will use two rice paper wrappers for each roll. As they get wet, they will get soft and stick together.  
   
4. Scoop a heaping portion of the chicken salad into the center of the wrappers and place 2 slices of avocado and 2 slices of cucumber on top of the chicken salad. Wrap the rolls up just like you would a burrito, folding in the sides first and then along the longer side. Roll up tightly. Repeat with each of the 8 rolls. 

Yield: 8-10 servings (1 loaf) 
Prep Time: 20 minutes
Total Time: 80 minutes

1 cup sorghum flour
½ cup cornstarch
½ cup coconut flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
¾ cup canola or coconut oil
½ cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1 cups shredded zucchini
1 cup shredded sweet potatoes 

1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners and lightly spray with nonstick spray. 
2. In a mixing bowl, whisk together sorghum flour, cornstarch, coconut flour, cinnamon, ginger, allspice, baking powder and salt. 
3. In the bowl of a standing mixer, beat together granulated sugar, brown sugar, oil, Greek yogurt, eggs and vanilla extract. Mix until thick and smooth. 
4. Add the dry ingredients into the wet ingredients in 3 separate additions, beating well after each addition. Fold in the shredded zucchini and sweet potatoes. 
5. Pour the batter into the prepared muffin pan and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Cool before removing from pan. 

Yield: 12 muffins 
Prep Time: 10 minutes
Total Time: 35 minutes

For the Muffin Batter
2 cups gluten-free all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
½ cup vegetable oil
2 eggs
⅓ cup milk
¼ cup lemon juice
1 teaspoon lemon zest
1 cup frozen blueberries

For the Crumb Topping
¼ cup sugar
⅛ cup cornstarch
2 tablespoons butter, cut into small pieces
Zest of 1 lemon

1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners and lightly spray with nonstick spray. 
2. In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder and salt. Set aside. 
3. In the bowl of a standing mixer, cream together sugar, oil, eggs, milk, lemon juice and lemon zest. Beat until light and smooth. 
4. Add the dry ingredients into the wet ingredients in 3 separate additions, making sure to mix well after each addition. Fold in the blueberries. 
5. To make the crumb topping, in a small bowl, mix together sugar, cornstarch, butter and lemon zest until small pea-sized crumbles form. 
6. Evenly pour the batter into the prepared muffin tin. Sprinkle the crumb topping evenly across each of the muffins. Bake for 25 to 28 minutes until a toothpick inserted comes out clean. 

Yield: 12 servings 
Prep Time: 15 minutes
Total Time: 75 minutes

1 cup (2 sticks) butter, softened
¾ cup sugar
3 eggs, room temperature
1 cup buttermilk
1 cup plain Greek yogurt
2½ teaspoons vanilla extract
1½ cups gluten-free all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
2 cups diced peaches (about 2 large peaches)
1 cup raspberries
Powdered sugar for garnish
​

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray or line with muffin liners and set aside. 
2. In the bowl of a standing mixer, cream together butter and sugar. Add in the eggs 1 at a time, mixing well after each addition. Add in the buttermilk, Greek yogurt and vanilla extract and mix well. 
3. In a separate bowl, whisk together gluten-free all-purpose flour, baking powder and salt. Slowly add these dry ingredients into the wet ingredients, mixing well after each addition. 
4. Gently fold in the diced peaches and pour batter into the prepared muffin pan. Bake for 30 to 35 minutes until a toothpick inserted into the center of the muffins comes out clean. Cool on a rack. 
5. Dust with powdered sugar before serving. 

Yield: 4 servings 
Prep Time: 5 minutes
Total Time: 75 minutes

2 (15 ounce) cans chickpeas, drained and rinsed
1 tablespoon sesame oil
1 teaspoon garlic powder
½ teaspoon sea salt

1. Preheat oven to 300 degrees F. Line a baking sheet with foil and set aside. 
2. Drain and rinse chickpeas in a colander. Pat dry to remove any excess water.
3. Put chickpeas in a single layer on prepared baking sheet. Dry roast chickpeas for 60 minutes. Be sure to give the baking sheet a shake every 15 minutes to avoiding burning. 
4. Remove from oven and toss chickpeas in a bowl with sesame oil, garlic powder and salt. Increase oven temperature to 375 degrees F. 
5. Return chickpeas to the foil-lined baking sheet and bake for another 10 minutes at 375 degrees F. 
6. Remove from oven and let chickpeas cool completely before serving. 

Yield: 12 servings 
Prep Time: 5 minutes
Total Time: 30 minutes

3 cups frozen edamame peas
1½ teaspoons salt, divided 
1 tablespoon olive oil 
2 avocados, peeled and seeds removed
½ cup mint
¾ cup lemon juice
1 tablespoon lemon zest
1 cup grated pecorino cheese
1 gluten-free baguette, sliced and toasted

1. Bring a medium pot of water to a boil and add edamame peas and ½ teaspoon of salt. Cook for 4 minutes. Drain and let cool. 
2. Add edamame peas and olive oil to a food processor and pulse for 30 seconds or until smooth. Be sure to scrape down sides. Add avocado, mint, lemon juice, lemon zest, pecorino and remaining salt to edamame peas and pulse until well blended. Transfer to a bowl, cover and refrigerate until ready to serve. 
3. Toast gluten-free baguette slices and spread a heaping spoonful of dip onto each slice. Top with shaved pecorino and serve.

Yield: 4 servings 
Prep Time: 10 minutes
Total Time: 25 minutes

1 bunch lacinato kale, stems removed and torn into large pieces (or any kale your store has available)
1 tablespoon olive oil
1 teaspoon Old Bay seasoning
½ teaspoon salt
​

1. Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper and set aside. 
2. Ensure that the kale is very dry – pat dry with paper towels and let air dry if necessary. 
3. Place dried torn strips into a large bowl. Drizzle oil over kale and “massage” into kale until evenly coated. Add Old Bay and salt and toss to combine. 
4. Bake for 12 to 15 minutes until dark and crispy. Let cool slightly before serving.

Yield: 6 servings
 
1 package gluten-free elbow pasta
1 (16 ounce) block mozzarella cheese
2 cups chopped cherry tomatoes
½ cup finely chopped basil ribbons
3 tablespoons balsamic vinegar
¼ cup Avocado oil or olive oil
½ teaspoon garlic salt
 

1. Cook gluten-free pasta according to package instructions. Drain pasta and run under cool water. Cool completely. Set aside.
2. In a large mixing bowl, toss together cooled pasta, mozzarella cheese, tomatoes and basil.
3. In a small bowl, whisk together the balsamic vinegar, avocado oil an garlic salt. Drizzle over the salad and toss together gently. 

Yield: 6 servings
Prep Time: 10 minutes
Total Time: 40 minutes

1 package gluten-free chickpea spiral pasta, cooked according to package instruction
2 tablespoons olive oil 
1 pound sweet Italian sausage, casings removed 
1 cup diced sweet yellow onion
1 cup shredded rainbow carrots 
1 tablespoon minced garlic 
2 teaspoons dried Italian seasoning 
1 (28 ounce) can San Marzano tomatoes, crushed 
1 tablespoon brown sugar 
1 teaspoon salt

1. Cook gluten-free pasta according to package instructions and then drain. 
2. Heat olive oil in a large skillet over medium-high heat. Crumble the raw sausage meat and add to pan. Cook, stirring often, until the sausage is cooked through and golden brown. 
3. Add in the diced yellow onions and carrots and cook, stirring occasionally, until onions are translucent, about 5 to 7 minutes. 
4. Add in the minced garlic and cook 1 additional minute. 
5. Add in the Italian seasoning, crushed tomatoes, brown sugar and salt. Bring mixture to a boil, reduce heat to medium-low and simmer for 5 to 7 minutes. 
6. Add the cooked pasta into the sauce and toss together to coat well. 

Yield: 6 servings
Prep Time: 10 minutes
Total Time: 30 minutes
 
1 package gluten-free brown rice pasta
2 tablespoons olive oil
3 cups fresh basil leaves
3 cups packed fresh spinach leaves
3 cups fresh cilantro leaves
3 cloves garlic
¼ cup freshly grated Parmesan cheese
3 tablespoons olive oil
Salt, to taste
 

1. Cook gluten-free pasta according to package instructions. Rinse pasta and set aside.
2. To make the pesto, in a food processor, combine the basil, spinach, cilantro, garlic, Parmesan cheese and 2 tablespoon of the olive oil and slowly puree. Make sure all items are chopped, but don’t puree into a liquid. If the mixture appears too thick, add the remaining 1 tablespoon of olive oil. Add salt to taste.
3. Add the pesto into a medium-sized skillet and heat over medium heat. Add in the cooked pasta to the pan and toss together with the sauce. Garnish with Parmesan cheese, if desired. 

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
Gluten-Free, Egg-Free, Soy-Free, Nut-Free, Rice-Free
 
1 (12 ounce) package gluten-free corn spaghetti
1 pound asparagus, trimmed and chopped into bit sized pieces
1 tablespoon olive oil
1¼ pounds shrimp, peeled and deveined
2 shallots, finely minced
3 cloves garlic, finely minced
½ cup white wine
¾ cup chicken stock
½ cup lemon juice
1 (8 ounce) container Mascarpone cheese
2 teaspoons lemon zest
1 teaspoon salt
Freshly grated Parmesan cheese, for garnish
 

1. Fill a large pot with water and bring to a boil over high heat. Add in gluten-free spaghetti pasta and cook for 10 minutes, stirring occasionally. Add in the asparagus pieces and cook an additional 2 minutes. Drain pasta and asparagus under cold water and set aside.
2. In a large high-sided skillet, heat olive oil over medium-high heat. Add in the shrimp and cook, stirring occasionally, until the shrimp start turning pink. Add in the shallots and garlic and cook 2 to 3 minutes, stirring frequently.
3. Add in the white wine to deglaze the pan and simmer until most of the liquid has evaporated. Add in the chicken stock and lemon juice and bring to a rolling boil.
4. Reduce heat to medium and stir in the Mascarpone cheese, lemon zest and salt. Simmer, stirring constantly, for 3 to 4 minutes.
5. Toss the gluten-free penne and broccoli into the shrimp mixture and stir to coat well. Divide the mixture into serving bowls and garnish with freshly grated Parmesan cheese.

Yield: 4 servings 
Prep Time: 10 minutes
Total Time: 30 minutes

3 tablespoons olive oil, divided 
1 pound chicken tenders, chopped into bite-sized pieces 
1 medium yellow onion, chopped 
1 teaspoon minced garlic 
1½ tablespoons red curry paste 
1 (14 ounce) can coconut milk 
¼ cup chicken stock
2 tablespoons fish sauce 
2 tablespoons brown sugar 
1 tablespoon lime juice
2 cups snow peas 
1 cup chopped pineapple 
Steamed white or brown rice for serving 

1. Heat 1 tablespoon olive oil over medium-high heat. Add in the chicken and cook, stirring occasionally, for 4 to 5 minutes until the chicken pieces are lightly browned. Remove chicken from pan and set aside. 
2. To the same pan, add remaining olive oil and heat over medium-high heat. Add in the chopped yellow onion and cook, stirring occasionally, until the onions are translucent, about 5 to 7 minutes. Add in the garlic and cook 1 additional minute until fragrant. 
3. Add in the red curry paste and coconut milk and stir the mixture until the curry paste is completely dissolved in the liquid. Bring the mixture to a slow simmer and then stir in the chicken stock, fish sauce, brown sugar and lime juice. Simmer, stirring frequently, for 3 to 4 minutes. 
4. Reduce heat to medium low and add in the snow peas, chopped pineapple and cooked chicken. Cook for 3 to 5 minutes just until the chicken is heated and the peas are soft.
5. Serve the curry on top of steamed white or brown rice.

Yield: 8 servings 

2/3 cup sorghum flour
1/3 cup coconut flour
¼ cup coconut sugar
1½ tablespoons cornstarch
2 teaspoons baking powder 
½ teaspoon salt
¼ cup coconut butter, very cold and cut into small pieces
¾ cup coconut milk
2 tablespoons water 
½ teaspoon vanilla extract
3 teaspoons orange zest, divided 
2 tablespoons granulated sugar 

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. 
2. In a large bowl, whisk together sorghum flour, coconut flour, coconut sugar, cornstarch, baking powder and salt. 
3. Using a pastry cutter, but in coconut oil until the mixture becomes very crumbly. Cover and refrigerate this mixture for 10 to 15 minutes. 
4. While the dough is chilling, mix together the coconut milk, water, vanilla extract and 2 teaspoons orange zest. 
5. Remove the flour mixture from the refrigerator and add the wet ingredients in. Stir until well mixed. 
6. Dust a work surface with cornstarch and knead the dough until it pulls together into a smooth circle about ¾-inch thick. Cut the dough into 8 triangle-shaped pieces and place on prepared baking sheet. 
7. In a small bowl, mix together the granulated sugar and remaining 1 teaspoon orange zest. Evenly rub the orange sugar mixture on top of each of the scone triangles. 
8. Bake for 16 to 21 minutes until golden brown. 

Yield: 12 cookies 

2/3 cup coconut flour
½ teaspoon salt
½ teaspoon baking powder 
½ cup coconut oil, melted
½ cup maple syrup
2 teaspoons vanilla extract
4 eggs
¼ cup funfetti sprinkles 

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 
2. In a mixing bowl, whisk together the coconut flour, salt and baking powder. Set aside
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract and eggs. Slowly add the dry ingredients into these wet ingredients. Let sit for 5 minutes. 
4. Gently fold in the funfetti sprinkles. Do not overmix or the colors will bleed throughout the dough. 
5. Drop the dough by heaping tablespoonful onto the prepared baking sheet. Mold into desired shape. They will not spread while baking. 
6. Bake for 11 to 14 minutes. Cool on baking sheet for 15 minutes before transferring to a cooling rack. 

Yield: 2 servings

1 cup coconut milk 
1 cup frozen mango chunks
1 cup packed fresh spinach leaves 
1 banana 
½ cup freshly squeezed orange juice 
¾ cup ice cubes 
Optional: coconut chips and chopped mango for garnish 

1. Combine all ingredients in a blender and puree until smooth. Add additional orange juice if necessary. 
2. Pour into serving glasses and garnish with coconut chips and mango if desired. 

Yield: 10 servings
Prep Time: 15 minutes
Total Time: 40 minutes

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 ounces cream cheese, softened
1 cup unsalted butter, softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
20 gluten-free Oreo-style cookies, crushed
1 gallon strawberry ice cream, softened 

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. 
2. In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder and salt. Set aside. 
3. In the bowl of a standing mixer using the paddle attachment, beat together the cream cheese, butter and sugar. Add in the eggs, one at a time, mixing well after reach addition. Add in the vanilla extract. 
4. Slowly add the dry ingredients into the wet ingredients, mixing well after each addition. Gently fold the crushed cookies into the batter. 
5. Cover the bowl with plastic wrap and refrigerate dough for 30 minutes. 
6. Scoop the dough by heaping tablespoonful onto the prepared baking sheets. Press down gently on each cookie to flatten. 
7. Bake for 11 to 13 minutes just until the bottoms of the cookies turn lightly golden. Do not overcook, you want them soft.
8. Remove from oven and cool completely. 
9. To make ice cream sandwiches, spread a thick layer of strawberry ice cream onto one cookie. Top with a second cookie and press together gently. Eat immediately, or wrap the ice cream cookie sandwiches in plastic wrap and freeze until ready to enjoy. Repeat with remaining cookies. 

Yield: 10 servings
Prep Time: 15 minutes
Total Time: 40 minutes

For the Cake
2 cups gluten-free all-purpose flour
1 ½ tablespoons baking powder 
1 teaspoon salt
1 cup butter, softened
2 cups sugar 
2 eggs, yolks and whites separated 
3 teaspoons vanilla extract 
1 cup buttermilk  
½ cup rainbow confetti candies 

For the Frosting
3 cups powdered sugar
2/3 cup cocoa powder
½ cup butter, softened
1 teaspoon vanilla extract
5 to 5 tablespoons milk

1. Preheat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick spray. Set aside. 
2. In a mixing bowl, whisk together the gluten-free all-purpose flour, baking powder and salt. Set aside. 
3. In the bowl of a standing mixer using the paddle attachment, beat together the butter, sugar, egg yolks, vanilla extract and buttermilk. 
4. Slowly add the dry ingredients into the wet ingredients, mixing well after each addition. 
5. In a separate mixing bowl add the egg whites. Using a hand beater, beat the egg whites until stiff peaks forms. Using a spatula, gently fold the stiff egg whites into the cake batter, just until combined. Gently stir in the confetti candies 
6. Pour the batter into prepared cake pans and bake for 30 to 34 minutes, until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pans, then transfer to a cooling rack to cool completely. 
7. To make the frosting, combine the powdered sugar, cocoa powder, butter and vanilla extract in a food processor. Pulse the mixture as you add in the milk. Add milk until desired consistency is reached. The frosting should heavily coat a spoon. 
8. To frost the cake, place one cake on a serving platter. Spread a thin layer of frosting on the top of this layer of cake. Place the second cake on top and frost all parts of the cake. Decorate with additional confetti candies if desired.

Yield: 10 servings
Prep Time: 15 minutes
Total Time: 40 minutes

For the Chocolate Cupcakes
2 cups gluten-free all-purpose flour 
1½ cups granulated sugar 
¾ cup cocoa powder
½ cup brown sugar 
2 teaspoons baking powder 
1 teaspoon salt 
2 eggs 
1½ cups chocolate milk   
½ cup vegetable oil 
2 teaspoons vanilla extract 
½ cup boiling water 

For the Frosting
1 pound box powdered sugar
½ cup butter, softened
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Sprinkle or other edible decorating items, if desired
​

1. Preheat oven to 350 degrees F and lightly grease a 12-cup cupcake/muffin pan with nonstick spray or cupcake liners. Set aside.
2. To make the cake batter, in a mixing bowl, whisk together gluten-free all-purpose flour, granulated sugar, cocoa powder, brown sugar, baking powder and salt. Set aside. 
3. In the bowl of a standing mixer, beat together eggs, chocolate milk, oil and vanilla extract.
4. Slowly add the dry ingredients into the wet ingredients, mixing well after each addition. Slowly add in the boiling water and mix well until a smooth batter forms. 
5. Divide the batter evenly among the prepared baking cups and bake for 15 to 18 minutes until a toothpick inserted into the center comes out clean. Let cool completely on a cooling rack.
6. While the cupcakes are cooling, make the frosting. 
7. To make the frosting, combine the powdered sugar, butter and vanilla extract in a food processor. Pulse the mixture as you add in the milk. Add milk until desired consistency is reached. The frosting should heavily coat a spoon. 
8. Once cooled, frost each cupcake and decorate with sprinkles, if desired.