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.
A quick and easy miso glaze turns ordinary salmon fillets into a show-stopping meal. It’s a fast, mess-free, healthy main course that you can throw together on a busy weeknight or serve for a fancy dinner party. Serve the miso glazed salmon over Sushi Rice along with your favorite veggies. We love to pair it with this Glazed Bok Choy, but you could also go for garlicky greens, edamame or roasted veggies. Flake any leftover salmon and use it in easy Homemade Sushi or Sushi Burrito Wraps!
This grilled broccoli recipe is a game changer. The broccoli turns crispy on the edges and tender in the center, and it’s seriously easy to make (without heating up your kitchen!). A chile- and garlic-infused honey takes the grilled broccoli over the top, giving it an irresistible sweet and spicy flavor. It’s an easy, healthy side dish that will steal the show.
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!
Adapted from Fresh Flavors for the Slow Cooker, by Nicki Sizemore (Storey Publishing, 2019). This healthy and easy edamame salad features juicy edamame beans, creamy avocado, crunchy cucumber, pickled ginger and nutty quinoa. An Asian-inspired dressing ties everything together. It’s an awesome side dish to fish (try it in these Spicy Tuna Bowls!), shrimp, chicken and tofu. You can find pickled ginger at the sushi counter in your supermarket or in the Asian foods section.
This creamy cilantro lime dressing is vibrant and bright with garlic, lime juice and jalapeño. Greek yogurt provides creaminess (or you can use vegan mayonnaise for a dairy-free version), and a touch of honey provides sweetness. Drizzle the dressing over these Healthy Taco Salads, or over crunchy green salads, grain bowls, grilled vegetables and more (see the Tips below!).
This creamy white bean dip recipe is a cinch to make and is the perfect appetizer or healthy snack. Fragrant with garlic, rosemary and lemon, it’ll transport you straight to the Tuscan countryside. Serve it with crackers or sliced vegetables for dipping, or spread it on toasted baguette slices for white bean crostini (see the Notes below). Cooking the aromatics in the olive oil blooms the herbs and softens the garlic, resulting in a richer, smoother flavor. You can remove the garlic before blending the dip, or you can leave it in for a slightly stronger flavor.
These gluten free almond thumbprint cookies have an irresistible marzipan-like flavor, a chewy center and a burst of sweet jam in the center. Best of all, they’re naturally paleo and dairy-free, and they can easily be made vegan! The vegan cookies are made with a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for at least 15 minutes, or until slightly thickened (it will look viscous). The healthy cookies are a delicious everyday treat, and they're also fabulous for the holidays!
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!).
These vegan no-bake chocolate chip cookie bars are crunchy and chewy, with an incredible flavor from loads of chocolate chips, nut butter and a hint of cinnamon. The healthy bars are way easier to make than traditional cookies (you don’t even need to turn on your oven or stove!) but are just as satisfying—we keep a stash in the freezer at all times for nutritious desserts and after-school treats. If you love salty-sweet flavors like I do, sprinkle the top of the bars with flaky sea salt before they go in the fridge. For a nut-free version, use your favorite seed butter.
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.
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!
These healthy, naturally sweetened carrot cake muffins are gluten-free, grain-free, and are packed with carrots, but who cares, because THEY TASTE JUST LIKE CARROT CAKE! Oh, and did I mention that they get slathered with a Maple Cream Cheese Frosting?! (You'll only need a half batch of the frosting.) Best of all, the batter gets made entirely in the Vitamix or in a food processor. I encourage you to use an inexpensive scale when making these muffins—it’s not only easier (you won’t have to mess with a ton of measuring cups) but it’s also far more accurate. Be sure to check out my other muffin making tips above! These muffins are even better the next day, after all of the flavors have had time to meld.
With a few easy techniques you can whip up a healthy stir fry any night of the week! Think of this recipe as more of a technique than an exact science. As long as you follow the procedure, you can use any combination of vegetables and/or proteins that you like or that you have on hand. Be sure to make a batch of this Stir Fry Sauce before beginning (you can make the sauce up to 5 days ahead). Have all of your ingredients prepped before beginning the cooking process—once you get started it moves fast! Serve the healthy stir fry over steamed brown rice, white rice or quinoa.
This slow cooker lentil kale soup is comfort food at its best. It’s healthy, warming and SO DELICIOUS. Best of all, it’s a cinch to make, right in the slow cooker. The creamy soup is naturally vegan, but you can add shredded rotisserie chicken at the end (when you add the kale), if you’d like. Serve the soup with Skillet Cornbread for dunking, or with store-bought naan bread. Be sure to season the soup well with salt and pepper, and if you like a bit of spice (yes, please!) drizzle it with hot sauce at the table. Don’t cook the soup on high, as the lentils will cook unevenly and blow apart. For a stovetop version, check out the notes below.
This healthy herbed veggie dip is a cinch to make and pairs perfectly with veggies, crackers and/or chips. Cottage cheese gives the dip an ultra creamy texture and a boost of protein, while garlic, dill and scallions lend it an irresistible flavor. You can serve the dip on snack boards, on crudité platters, or as a simple but nutritious snack. It’s also fabulous with potato chips for a lightened-up game day appetizer!
This easy, healthy pumpkin bread is ultra moist with an irresistible pumpkin spice flavor. You’d never know it’s grain free and naturally sweetened! It’s a nutritious loaf that’s perfect for breakfasts and snacks (and I’ve also been known to savor a slice for dessert ?). It also makes for great gifts. Be sure to let the bread cool completely before slicing. It tastes even better with time, so go ahead and make it the day before!! Don’t miss my step-by-step video above. If you don't have coconut sugar you can use regular granulated or cane sugar, but cut back the quantity to 1/2 cup total.
This luscious gluten free peach crisp features warm and juicy spiced peaches with a crunchy pecan and oat topping. It just happens to be a healthy peach crisp recipe, but you’d never know it!! This crisp features a high topping-to-fruit ratio, maximizing the cookie-like crust (oh YES!). It’s naturally sweetened with coconut sugar or maple sugar (although you can use brown sugar if you prefer), and the topping is made with just oats, making it naturally gluten free. For a vegan version, use coconut oil or vegan butter in the topping. *If your peaches are not very juicy and ripe, cut back the cornstarch to 2 teaspoons.
Adapted from The Food Processor Family Cookbook (Sonoma Press, 2016), by Nicki SizemoreThese healthy shrimp tacos feature sautéed (or grilled!) shrimp, a vibrant cilantro lime pesto (which you’ll want to slather on everything), creamy avocados and crunchy cabbage. It’s a quick and easy weeknight meal that feels damn special. The pumpkin seeds for the pesto need to soak for 6-10 hours (see the recipe below), so start them in the morning or the night before. You can either sauté the shrimp in a skillet, or you can grill them. To grill the shrimp, toss them in 1 tablespoon of olive oil and season them with salt and pepper. Thread the shrimp onto skewers (you can see how I do this this post), or cook them directly in a grill pan over medium-high heat.
This is the ultimate red cabbage coleslaw, and it’s a cinch to make! The healthy slaw gets made in one bowl using only a handful of ingredients. Sweet corn provides a pop of sweetness, taking the slaw over the top. You can use fresh sweet corn straight off the cob (you’ll need 1 large cob), leftover cooked corn, OR defrosted frozen corn, making this a year-round recipe. Serve the slaw with carnitas, ribs, burgers, tacos, grain bowls and more! For a vegan version, use a vegan mayonnaise (check out some other ingredient swaps below). Feel free to double the recipe for a crowd!
These double chocolate zucchini brownies are filled with zucchini and are naturally sweetened yet have a decadent flavor that you’re going to love! The zucchini gives the brownies a super moist and fudgy texture (but you can’t taste it at all). Cacao powder and chocolate chips lend richness, and a 2-ingredient frosting takes the brownies over the top. You can use regular all-purpose flour OR a gluten-free flour blend in this recipe. Almond flour keeps these brownies super tender. For a dairy free version, use nut milk in the frosting.