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.
This rub for smoked chicken is easy to make, is packed with flavor, and it will keep your meat moist and tender. It's my go-to recipe for this Whole Smoked Chicken Recipe, and it's also incredible on smoked wings, breasts, chicken legs and more. The rub acts like a dry brine, drawing in moisture to keep the meat moist while smoking. The olive oil creates deliciously crispy skin. The cayenne give the chicken skin a delicious spicy kick, but you can omit it or reduce the quantity if you prefer.
Say goodbye to dry, bland chicken! This yogurt marinated grilled chicken recipe results in juicy, tender chicken that’s packed with bold flavor. The garlicky marinade is easy to make and can be used on chicken thighs or breasts. You can marinate the chicken up to one day in advance (it will become more tender and flavorful the longer you marinate it) making it perfect for buys weeknights and weekend barbecues. Pair the yogurt grilled chicken with grilled vegetables (try these Grilled Potatoes!), or serve it in salads, wraps, pita pockets or grain bowls. You can use boneless, skinless thighs or breasts - be sure to check out the tip in the Notes below about pounding chicken breasts!
Forget dry, bland smoked chicken!! This easy smoked chicken recipe is a game changer. It results in tender, juicy chicken with crispy skin and an incredible flavor all the way down to the bone. You’ll need to start by making this Spice Rub, which gets rubbed all over the chicken the day before smoking. Refrigerating the chicken overnight not only allows the seasonings to permeate into the meat, but it also acts like a dry brine, drawing in moisture to keep the chicken juicy and tender when smoked (there's no need for a wet brine in this recipe!). You can use a Traeger grill or any smoker you have for this recipe.
These lamb flatbread pizzas feature savory ground lamb, a bright mint pesto, creamy Greek yogurt and feta. The Mediterranean inspired pizzas are easy to make using store-bought naan breads or these Gluten Free Flatbreads (you can make the flatbreads ahead and freeze them). You’ll need to start by making a batch of this Mint Pesto, which can be made the day before. A handful of fresh arugula gives the pizzas a fresh kick when they come out of the oven. These are the perfect weeknight dinner or party appetizer!
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!
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 broccoli quiche has an ultra creamy and light egg custard with pockets of savory broccoli, a cheesy top, and a buttery flaky crust. Best of all, it can easily be made gluten free (and nobody will have a clue). You’ll need to start by making a batch of this Foolproof Pie Crust. You’ll only need half the recipe so freeze the rest of the dough for down the line (or make a Galette or Pot Pie!). If you’re really strapped for time you can also use a store-bought crust. Blind baking the crust will ensure that it stays crispy once the quiche is baked—you can do this the day before. Whipping the eggs and half-and-half in a blender (a trick I learned from chef Thomas Keller) aerates the custard, resulting in a texture that’s far lighter and silkier than other quiches. You can make the quiche up to 3 days in advance!
These spicy peanut pork noodles feature crispy pork, a creamy peanut sauce and fresh spinach for an addicting one-dish dinner that you’ll want to make on repeat. The brand of rice noodles you use makes a big difference in terms of texture, so pay attention to the quantities. If you use Lotus Foods Pad Thai Rice Noodles (which I love for their toothsome bite), you’ll need two packages, or 1 pound. If you use Annie Chun’s or Thai Kitchen brand, use 1 box, or 8 ounces (you can use white or brown rice noodles for any brand). If you prefer, you can swap out the pork for ground turkey. Take note that the peanut sauce will taste very potent on its own, but it will get diluted with chicken broth when it goes into the pan. The sauce can be made up to 2 days in advance.
These easy quick pickled red onions are the ultimate secret weapon, instantly elevating dishes ranging from Pork Carnitas, to burgers, to grain bowls, to salads and much more (see below!). They have the most incredible flavor from a few secret ingredients, including cinnamon, peppercorns and allspice berries (if you can’t find allspice berries you can omit them, but I do suggest giving them a try). You can eat the pickled onions after they sit, or you can refrigerate them for up to 3 weeks—they get even more flavorful with time.
Whether you follow a gluten-free, paleo, vegan, keto or whole-30 lifestyle, or if you’re just looking for a nutritious loaf you can master at home, this easy almond flour bread recipe is for you. The vegan bread gets its structure from psyllium husk fiber instead of eggs or gluten, making it a dense bread, but almond flour and coconut flour keep it tender. Powdered stevia lends a subtle sweetness and makes this bread sugar-free, but you can use regular sugar instead (take note that different brands of stevia have different levels of sweetness, so you might need to adjust as desired). This is a high-protein and high-fiber loaf that’s super filling - perfect for breakfasts, lunches and snacks. I recommend toasting it for the best texture and 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!
This gluten free chicken or turkey pot pie recipe features a savory chicken stew and a buttery, flaky crust. It gets assembled and baked right in a cast iron skillet, making for a soul-satisfying and cozy main course. You’ll need to start by making a batch of this Gluten Free Pie Crust (you’ll only need half of the dough—freeze the other half or use it to make a Galette!). The chicken stew is lighter and silkier than other pot pie recipes, which contrasts beautifully with the crispy, flaky crust (heaven!). You can use shredded rotisserie chicken or leftover cooked chicken or turkey for this pot pie (see the Notes for a vegetarian option).
This gluten free stuffing recipe will revolutionize your holiday (or everyday!) table. It’s rich and savory with onion, celery, sage and thyme, with irresistible sweetness from cornbread. It’s technically a cornbread dressing since it’s baked in its own dish, giving it a delicious crispy top, but you could stuff it inside a turkey or chicken (or roasted squash—see the tips below) if you prefer. You’ll need to start by making a batch of this Easy Skillet Cornbread. You can make the cornbread the day before (cover it and let it sit at room temperature), or you can make it months ahead and freeze it! For a vegetarian stuffing, use vegetable broth instead of chicken broth.
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!).
This is comfort food at its best. Rosemary and thyme-rubbed pork tenderloin medallions are served in an insanely delicious apple cider sauce that’s thickened just slightly with a bit of crème fraiche. You can stop there for an amazing one-pan dinner, but I love to brighten things up with a zippy Apple Slaw. To take the meal over the top, serve the pork over this Creamy Polenta or these Whipped Potatoes and pile the slaw on top. If you’re making the whole meal, start the polenta or mashed potatoes first, then make the pork and slaw.
This zippy apple slaw is delicious in sandwiches and is the perfect side dish to meats and sausages, including these Pork Medallions in Apple Cider Sauce! A touch of rutabaga, kohlrabi or turnip provides a hint of cabbage flavor and a firm texture that balances out the tart sweetness of the apple. Toasted walnuts give the slaw a nutty crunch while chives lend a sweet oniony bite (you can swap out the chives for scallions).
This creamy tarragon aioli tastes like a more elegant and stimulating version of tartar sauce. It's fabulous on these Lightened Up Fried Fish Sandwiches, as well as on cooked chicken and fish, crab cakes, roasted vegetables, steamed artichokes and blanched asparagus. It’s also delicious in chicken salad. If you can’t find fresh tarragon, swap it out for parsley, chervil or basil. For a vegan version use a vegan mayonnaise.
Move over BBQ chicken; this romesco chicken is going to blow you away. It has a smoky-sweet flavor with a kick of brightness from vinegar. It’s SO GOOD. You’ll need to make a batch of this Romesco Sauce before beginning (you can make the sauce up to a week ahead!). Be sure to serve the remaining sauce at the table for dunking. You can either grill the chicken (I include instructions for using a gas grill and a Spark Grill), or you can roast it!
This creamy herbed aioli comes together in minutes and will instantly elevate your meals. Serve it as a dip for Grilled Potatoes or Oven Fries (or other veggies), spoon it over chicken or white fish, slather it on sandwiches and burgers, and more!
Whenever I need to escape my backyard, I make this sauce. It instantly evokes Italy, especially when spooned over Tuscan Grilled Skirt Steak (try it over this Creamy Polenta!). The sauce is made up of herbs, capers, garlic, shallots and anchovy. Don’t be put off by the anchovy—it adds depth of flavor, but you won’t taste it. The sauce is also fabulous over fish, chicken, eggs, pasta and grain bowls (and I’ve been known to eat it straight with a spoon!). *This recipe is adapted from my book, The Food Processor Family Cookbook (Sonoma Press, 2016).