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 is a quick and easy but flavor-packed side dish. Hoisin sauce lends a rich, sweet-and-salty flavor and creates an irresistible glaze for baby bok choy (if you’re gluten-free like me, use a gluten-free hoisin). Serve the bok choy alongside this Miso-Glazed Salmon, Seared Ahi Tuna, Sushi Rice, Stir-Fries or any of your favorite Asian-inspired dishes.
If you’re looking for a quick and easy dinner that’s restaurant-worthy, then you’ve got to try this seared ahi tuna steak recipe. A quick and easy marinade gives the fish an incredible flavor, and an optional Creamy Sriracha Sauce takes it over-the-top. For the best texture, the tuna steak should be cooked until it’s rare (or at most, medium-rare) on the inside. This will ensure it stays tender and silky (if over-cooked, the texture can be dry). Be sure to buy good quality, fresh tuna steaks that are 1 1/2- to 2-inches thick—you will need either 1 large or two smaller tuna steaks (check out my shopping tips and watch me make this recipe in this video). For spicy tuna bowls, serve it over this Edamame Sushi Salad—the combination is sublime!
This quick and easy sriracha mayo recipe is one of those back-pocket superheroes that will instantly elevate your meals. Try it on seared tuna and burgers, in tacos, as a dip for fries, drizzled over sushi, dolloped on salmon cakes or spooned over grain bowls. See all my serving suggestions in the notes below! You can either grate a clove of garlic right into the sauce, or, if you’re sensitive to raw garlic, use a crushed garlic clove and remove it for a milder flavor.
This easy orange cake recipe comes together quickly and easily using just two bowls and a whisk, and it has an incredible flavor from fresh orange juice and orange zest. A crunchy-sweet orange cardamom glaze takes it over the top. You’ll need 2 juicy oranges for the recipe (that will be enough for the cake and the glaze). If you’d like, you can garnish the cake with dried orange zest, which is super easy to make (fresh zest has too much moisture and will affect the glaze)—see the Notes below. The cake is rather delicate, so baking it in a springform pan makes it easy to remove (see the Notes), but you can use a 9-inch cake pan if you don’t have one. For another variation, try my Lemon Olive Oil Cake Recipe!
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.
These naturally sweetened, spiced maple pecans are a cinch to make (using just 4 ingredients!) and have an irresistible sweet and salty flavor. The candied nuts are perfect for desserts, salads, snacking, appetizers, gifts and more (check out the Notes below). For sweet-and-spicy pecans try adding a pinch of Aleppo pepper or cayenne, or go for a touch of chili powder or ground cumin for a sweet-and-savory approach. I always double or even triple the recipe, as the nuts disappear quickly in my house!
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!
This blueberry yogurt cake is brimming with juicy blueberries and has an ultra moist texture and crunchy top (my favorite part). The recipe is a cinch to make—the batter comes together quickly using just two bowls and a whisk. A hint of cinnamon provides warmth while lemon zest brightens everything up. This is my go-to summer cake when blueberries are in season, although you can also make it year round using frozen berries. As always, you can make it gluten free! Check out the Tips below for my preferred gluten free flour brands. I prefer to use full-fat Greek yogurt in this cake, but you can use low-fat Greek yogurt (2% fat content or higher) if you prefer!
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.
With perfectly cooked, flaky salmon and a slew of vegetables, this is the ultimate salmon fried rice. It’s one of my favorite weeknight dinners, especially since the recipe can be adapted to whatever veggies you have on hand (feel free to swap out the bell pepper and zucchini for carrots, broccoli, winter squash, peas, asparagus, etc.). Baking the salmon before adding it to the fried rice ensures it stays flaky and moist. Be sure to use chilled rice in this recipe. You can make the rice the day before or make it an hour ahead. Or you can use use 3 3/4 cups of leftover rice! Also, make sure to prep your veggies before starting, as the process goes quickly. Fish sauces vary widely in their intensity, so start with 1 tablespoon then add more to taste at the end.
This streamlined veggie burger recipe comes together quickly with minimal steps. The burgers are stuffed with sweet potatoes, beets and chickpeas, and are flavored with garlic, cumin and coriander. They’re bound with chickpea flour (or rice flour) and an egg, making them gluten free and grain free. For a vegan version you can omit the egg—the patties won’t be as sturdy and will be more of a knife and fork situation (but will still taste delicious). I serve the burgers with a quick and creamy sriracha mayo (recipe below), which is also awesome on sandwiches and fries. In fact, my favorite way to serve the burgers is with roasted sweet potato fries with extra sauce for dipping! If you’re sensitive to garlic you can omit it from the recipe.
My good friend Jess came up with a dead simple but utterly crave-able version of chilaquiles using tomatillo salsa and tortilla chips. Chicken breasts are poached in store-bought salsa verde (also labeled tomatillo salsa), then are shredded and added back into the salsa mixture, along with sautéed onion and garlic. Just before serving, tortilla chips are folded in, creating a delicious textural tango—it’s warm and spicy yet bright and crunchy. The chilaquiles get topped with all the fixings (I go big with cilantro, scallions, avocado slices, cheese and sour cream). This version is more stew-like than traditional chilaquiles, making it a satisfying meal any time of day. Don’t season the chicken or onion with salt, as there’s plenty of salt in the salsa (I also prefer to use low-salt or salt-free tortilla chips). To take the chilaquiles over the top, add a fried egg on top!
For perfectly cooked salmon, look no further than your slow cooker! The gentle heat of the slow cooker is ideal for rendering salmon fillets flaky and moist. In this recipe, a quick chili spice rub gives the fish loads of flavor, although you can use any spice mix you like, or you can keep it simple with just salt and pepper. The salmon is delicious all on its own, but I like to turn it into a nutritious, flavor-packed meal with cooked grains, shaved red cabbage, avocado (or any veggies you like) and a Creamy Cilantro Yogurt Sauce or Green Sauce (make the sauce while the salmon cooks). The salmon is also delicious in tacos! Wrap the flaked salmon in tortillas with shaved cabbage, avocado and the yogurt sauce, or keep it simple with shredded Romaine lettuce, sour cream and your favorite salsa. Be sure to use low heat for this recipe, not high (high heat isn’t as consistent and will overcook the fish). This fuss-free technique can also be used for other fish varieties, such as halibut or swordfish. For more slow cooker fish recipes, check out my book, Fresh Flavors for the Slow Cooker!
You're going to love this easy gluten free pie crust, which can be made with either Cup 4 Cup gluten-free flour OR with regular all-purpose flour (for a non-gluten free version)! With the right technique, making pie dough (either regular or gluten-free) is easier than any cake or brownie batter. Be sure to start with good-quality, European-style butter, and make sure it’s cold before adding it to the flour. The food processor makes quick work of combining the ingredients, and the result is a buttery, flaky dough that works wonderfully in pies, galettes and tarts!
In this one pan dinner, chicken thighs are roasted in a screaming hot oven over a bed of baby potatoes, garlic and kale. The result is a mouthwatering meal that needs only thirty minutes in the oven, perfect for busy weeknights! The chicken turns brown and crispy, the potatoes soak up all the juices, and the kale transforms into a tender yet crispy replica of itself (it has been known to convert kale skeptics). I like to serve the chicken and vegetables with a quick garlic aioli for dipping (see the recipe below), but they’re also delicious with simply a squeeze of lemon.
This irresistible salad features juicy pears, salty gorgonzola (or blue cheese), crunchy fennel, peppery arugula, sweet dried cherries and nutty walnuts. A quick apple cider vinaigrette ties everything together. It’s always a crowd pleaser, and it pairs perfectly with just about any main course, from holiday roasts, to baked chicken, to weeknight pastas. If you’re not a blue cheese fan, goat cheese and feta are also delicious (although this salad has converted blue cheese skeptics!). Don't miss my step-by-step video above!
This is the ULTIMATE roast chicken dinner! Chicken pieces are baked until golden and crispy in a vibrant lemon marinade that does double duty as a sauce. With only 35 minutes of cooking time, it’s quick enough for weeknights, but elegant enough for special occasions. You’ll need a quartered chicken for this recipe, or you can use 4 bone-in chicken pieces (see the Tips below). The sauce will turn quite dark as it cooks, but don’t worry, those dark bits give it incredible flavor. Serve this chicken alongside homemade grits, creamy mashed potatoes and/or a simple green salad (see above for more serving ideas). If you’re anything like me, you’ll want some crusty bread on hand to mop up the lemon sauce!
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!