Discover wholesome, gluten free recipes that will appeal to ALL eaters at the table. These are professionally tested, easy-to-make dishes that anybody can master and that everybody will love.
If you’re looking for a show-stopping appetizer or vegetarian main course, this savory galette recipe is for you. With caramelized butternut squash, nutty kale, creamy ricotta and goat cheese, it’s the ultimate combination of sweet and savory flavors. It’s my go-to dish to bring to pot-lucks and holiday gatherings, and it’s also a lovely weeknight dinner (all of the components can be made ahead). You’ll need to start by making a batch of this Foolproof Pie Dough, which can be made gluten-free (and nobody will know). The dough can be made months ahead! If it has been in the refrigerator overnight, let it sit at room temperature for 10-20 minutes to soften slightly before rolling. If it starts to crack immediately it’s too cold (conversely, if it feels sticky it’s too warm). You can also make the butternut squash and kale ahead, or even use leftover cooked vegetables. I love to garnish this galette with Crispy Fried Sage Leaves, which only take minutes to make and lend color and crunch.
These crispy fried sage leaves are delicious all on their own (I pair them with roasted nuts, cheese and Fig Jam for an appetizer!), but they’re also a gorgeous garnish to salads, pasta, meat dishes, stews and more. Try them on Butternut Squash Pasta, Butternut Squash Salad, and these Pork Tenderloin Medallions. This is more of a technique than a recipe—you can fry as many sage leaves as you need. If you’re using them as a garnish, an 8-inch skillet works great. For larger batches use a 10- to 12-inch skillet. You can reuse the cooking oil (strain it into a jar and store it at room temperature).
These baked tomatoes are inspired by panzanella salad (a.k.a. bread salad) and have an incredible flavor. Whole tomatoes are stuffed with toasted bread cubes, melted cheese, fresh basil and garlic. The bread soaks up the flavors and turns crispy on top. You’ll need a rustic loaf or baguette to make the bread cubes—you can use regular or gluten free bread. Be sure to use a firmer style tomato with fleshy walls (some heirloom varieties have a loose structure and thin walls, and they’ll fall apart when baked). Pair the tomatoes with grilled meats or fish, or serve them with this simple Green Salad or Stuffed Zucchini for a light lunch!
These cheesy vegetarian zucchini boats feature fresh zucchini, creamy Comté cheese, ricotta, herbs and garlic. They're an irresistible side dish or main course, and they can be made ahead—perfect for both entertaining and weeknights!
This mint pesto has an irresistible bright flavor that will instantly elevate your favorite dishes, from pizzas, to pasta, to grilled meats, vegetables, sandwiches and more. The pesto is naturally vegan, but feel free to add 2-3 tablespoons of grated parmesan cheese, if you'd like. Try the pesto with these Mediterranean Lamb Pizzas!
This easy, healthy strawberry sauce comes together with just frozen strawberries, maple syrup and water! I prefer a not-too-sweet sauce, but if you like it sweeter feel free to add more maple syrup to taste. The sauce is fabulous on Waffles, Pancakes, Shortcakes, Crepes, Cakes and Cottage Cheese!
This has got to be my all-time favorite salad, and I hope you’ll love it too. Halloumi, which is a firm, springy and salty cheese with a high melting point, gets seared in a skillet until crisp on the outside and warm within. It’s completely addicting, especially when combined with peppery arugula, quinoa, caramelized summer squash, fresh mint and pomegranate seeds. A Green Tahini Dressing is the magic elixir that ties it all together. You’ll need to make the dressing first, but it can be made up to 2 weeks ahead. I love topping this salad with sweet-and-salty Maple Pecans, although you can go for any roasted chopped nuts. If you prefer, you can grill the halloumi instead of pan-frying it (see the Tips below). Also, feel free to use leftover cooked quinoa—you’ll need 2 cups.
These savory cheese scones are crispy on the edges, buttery in the middle, and they get a pop of brightness from green onions. Cornmeal keeps the scones tender and provides a pleasant crunch, while a hint of granulated garlic lends depth of flavor. You can use either regular all-purpose flour or a 1-to-1 gluten free flour blend (I recommend Bob’s Red Mill 1-to-1 Flour or King Arthur Measure for Measure). Serve the scones on their own, as a side dish, or as part of a picnic lunch!
This healthier gluten free banana cake is the ultimate snack cake or celebration cake. It’s rich and moist, and you’d never know it’s gluten free, grain free and dairy free! Slather it with a 2-ingredient chocolate frosting or this Maple Cream Cheese Frosting (you’ll need a half batch of the cream cheese frosting). The cake tastes better with time, so go ahead and make it a few hours (or a day) in advance. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes.
This rich, moist gluten free gingerbread cake is fragrant with cinnamon and molasses, with a kick from fresh ginger. It has far less sugar and oil than most recipes, but you’d never know that it’s a healthier gingerbread cake! An optional 2-ingredient Maple Cream Cheese Frosting takes the cake over the top (you’ll need a half batch of the frosting). For even more flavor and texture, top the cake with chopped Maple Pecans (yes, please!). For a spectacular finale to a special occasion dinner, you can even transform the cake (without the frosting) into this Gingerbread Trifle. The texture and flavor of the cake improve with time, so I prefer to make it the day before.
This irresistibly light and creamy maple cream cheese frosting is made with only 2 ingredients and comes together in minutes! You can use it on any of your favorite cakes or cupcakes (see the Notes below). It’s important that the cream cheese is completely softened when making this frosting. Also, be sure to add the maple syrup very slowly—start with just a few drops, then add it slowly in a steady drizzle (patience is key!). If you go too fast the frosting could develop lumps (but don’t worry, it will still taste great). You can cut this recipe in half for a smaller batch.
Adapted from my book, Fresh Flavors for the Slow Cooker (Storey Publishing, 2019). The slow cooker is the ideal tool to cook turkey meatballs—it renders them ultra tender and juicy even when using lean meat. The meatballs are packed with flavor from garlic, Parmesan cheese and dried herbs, and I sneak in a bit of added nutrition with finely chopped spinach. They slowly simmer in an easy, homemade tomato sauce. You can serve the meatballs over cooked spaghetti or Creamy Polenta, or you can pile them into sliders or hoagies with pesto (homemade or store-bought) and mozzarella (it’s an awesome game-day appetizer!).
Forget the heavy cream and butter, this healthy alfredo style sauce is made with just cottage cheese and garlic! It’s rich and comforting, yet far lighter than traditional alfredo. Best of all, the entire dinner comes together in the time it takes to boil a pot of water. You can either use plain cottage cheese or a chive flavored cottage cheese. Feel free to swap out the frozen peas for chopped broccoli or asparagus. Don’t forget to reserve 1/2 cup of the pasta cooking water before draining (I like to place a measuring cup in my colander so I don’t forget!).
This grilled eggplant salad features perfectly grilled eggplant, crunchy fennel, creamy feta cheese, pine nuts and mint. It’s a side dish that’s sure to steal the show. The salad is especially great for entertaining, as you can make all of the components ahead of time. The dressing can be whisked together a few days ahead, and the eggplant can be grilled and left at room temperature for several hours. You can even shave the fennel a few hours ahead—just top it with damp paper towels and refrigerate it. Once you’re ready to eat, all you have to do is toss the fennel with the dressing and assemble. *A note on salting eggplant: if the eggplant is really fresh (it should feel firm and heavy with shiny skin), you don’t need to salt it. However, if it’s a little past its prime (it will feel soft in places), salting the slices will draw out bitterness and make them firmer (and easier to grill). Spread the slices out on a large baking sheet or work surface; sprinkle them with kosher salt; and let them sit for 10 minutes. Using paper towels, blot off the moisture that comes to the surface. Flip the slices over and repeat the same step on the other side. Proceed with the recipe, but don’t season the slices with salt.
This grilled potatoes recipe is a total game changer. You can use Yukon Gold, russet or sweet potatoes—russets will be a bit fluffier and lighter in the middle, while Yukon Golds and sweet potatoes will be denser but richer. They’re all delicious! The granulated garlic provides flavor and won’t burn on the grill like fresh garlic would (you can use garlic oil instead). The potatoes are the ultimate side dish or appetizer. I take them over the top with freshly grated parmesan cheese, chopped chives and a creamy Herbed Aioli for dipping. HEAVEN!
It’s a sauce; it’s a spread; it’s a dip!! This sweet and smoky romesco sauce recipe is the superhero of condiments. Grilling the peppers and tomatoes imparts a delicious smoky flavor (I LOVE my Spark Grill), but you can cook them under the broiler instead (see the Tips below). This version is thickened with just almonds and pine nuts, making it naturally gluten free. Serve the sauce with this incredible Romesco Chicken, or on steak, fish or veggies. You can also toss it with pasta and gnocchi; slather it on sandwiches and burgers; or serve it as a dip with potato chips and Grilled Potatoes. For a gorgeous appetizer, spoon the sauce over grilled crostini (see the Tips below) with baby arugula and/or sliced basil and shaved Manchego cheese.
Move over avocado toast; if you’re looking for a protein-packed, healthy and EASY breakfast, lunch or snack, you’ve got to try these cottage cheese toasts! They feature warm, crisp toast; cool and creamy Hood Country Style Cottage Cheese; and juicy/crunchy veggies or fruit. This is more of a technique than a recipe, so feel free to make the toasts your own (check out some of my favorite savory and sweet combinations in the notes below). You can use any bread you like, regular or gluten free. Brushing the bread lightly with olive oil and sprinkling it with salt gives it a delicious flavor and crunch.
This flavor-packed fresh tomato pesto comes together in minutes! Toss it with cooked pasta for a quick and easy weeknight dinner (or check out the other serving suggestions in the Tips below). The pesto is thickened with toasted sliced almonds, which lend a wonderful nutty flavor. To toast the almonds, bake them in a 350˚F (175˚C) oven, stirring occasionally, until they’re fragrant and light golden, about 3-5 minutes. You can also use toasted pine nuts or hazelnuts for a different flavor profile. The tomato pesto itself is vegan, although feel free to blend in ¼-½ cup grated Pecorino Romano or Parmigiano Reggiano cheese, if you'd like.
In this healthy chicken paillard recipe, pounded chicken breasts are topped with a buttery fingerling potato salad featuring fresh greens, kalamata olives and creamy goat cheese. It’s the ULTIMATE combination of flavors and textures! Dandelion greens work wonderfully in this recipe, but you can swap them out for arugula or spinach if you prefer (if using spinach or arugula, toss them with the potatoes right before serving to prevent the leaves from wilting). Be sure to mix the potatoes with the onion and vinegar while the potatoes are hot—the warm potatoes will absorb the vinegar, giving them more flavor, and they will soften the onion. Finally, if you prefer, you can grill the chicken breasts instead of cooking them in a skillet—brush the chicken with oil before grilling to prevent sticking. Don't miss my other tips (including ingredient swaps) in the Notes below!
This foolproof buckwheat crepes recipe results in perfectly tender crepes with crispy edges. Made with just buckwheat flour, the whole grain crepes are naturally gluten free and have a robust nutty flavor. I love to serve them with good quality sliced ham, cheese (go for gruyere, Comté or cheddar), apples and grainy mustard (see the Recipe Tips below!). They’re also awesome with fried eggs, or you can stuff them with your favorite veggies, such as Ratatouille and goat cheese, sautéed spinach and mushrooms, or creamy leeks and peas—the sky’s the limit! For a sweet version, try topping the crepes with sautéed pears or roasted berries, along with melted chocolate and whipped cream. Check out the French Crepes video above to see how to swirl the batter into the pan!