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 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 creamy green tahini sauce/dressing is made with fresh herbs and spinach, with a nutty-sweet flavor that will instantly elevate nearly any meal. Try it on a vibrant Halloumi Salad or Pan-Fried Falafel. It’s also fabulous over grilled or roasted meats, vegetables and grain bowls. Medjool dates give the dressing a subtle sweetness with no added sugar. If you have a high-speed blender such as a Vitamix there’s no need to soak the dates, but if you have a regular blender, soak the dates in warm water for 15 minutes to soften (this will help them incorporate better into the dressing).
These gluten free, vegan flatbreads are tender and flaky, with a delicious flavor that’s perfect for scooping up curries, dips, stews and salads. You can also transform them into flatbread pizzas (see the Notes below)! Full-fat canned coconut milk lends a subtly sweet flavor as well as helps keep the flatbreads moist (be sure to stir the milk well before using, but it’s okay if it’s lumpy). While flipping the breads takes practice, don’t fret if they break. They’ll still taste delicious, no matter what size they are (don't miss my step-by-step video, where I show you how to form and flip the breads). Some of the flour might start to burn in the pan when cooking—if that happens just wipe it out with a damp cloth between batches.
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!).
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!
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!
This easy tahini sauce comes together in minutes! The silky, dairy-free sauce is amazing over these crispy Pan-Fried Falafel, grain bowls, roasted vegetables, salads and even as a dip. Sometimes store-bought tahini can be rather bitter, in which you can add touch of honey or maple syrup—it’s not traditional but it balances the flavors (a hint of sweetness is also a great way to introduce the sauce to kids!). You can make the sauce thinner or thicker by adjusting the amount of water as you like. Check out the other Tips below!
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.
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.
This easy, creamy millet breakfast porridge is flavored with cinnamon and cardamom, and it gets topped with your favorite fixings for a dynamic and nutritious morning meal. It’s a DIY style breakfast that the whole family will love, and you can even make it ahead! Be sure to check out the tips 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!
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 easy, no-bake vegan chocolate tart has a rich and creamy chocolate pudding center and a press-in date and pecan crust. The tart is topped with coconut maple whipped cream for a STUNNING but easy dessert. You’ll need to make a batch of this Easy Dark Chocolate Pudding for the tart. Be sure to use full-fat coconut milk in the pudding, and use 4 tablespoons of coconut sugar for the best flavor. You’ll need 3 cans total of coconut milk for the whole recipe—one for the whipped cream topping and two for the pudding (you will have leftover—save it for soups, curries or this No-Churn Mango Ice Cream!). Refrigerate the can of coconut milk for the topping overnight. You can make this tart in a 14-inch rectangular tart pan, in a 9-inch round tart pan, or in individual serving cups—see the Tips below! Take note that the tart needs to be refrigerated overnight then again for 30 minutes after you add the whipped cream topping.
This silky, from-scratch pudding takes minutes to make using minimal ingredients and is proven to make even the worst of days better. Raw cacao powder gives the pudding a rich chocolate flavor (and a boost of antioxidants), but you can use any good quality cocoa powder. Adding chopped dark chocolate at the end gives the pudding a rich flavor and texture. You can use any kind of milk you like, although I think whole milk, 2% milk or canned coconut milk taste best (see the Tips below). You can adjust the amount of sugar you use to taste (start with 3 tablespoons and add another tablespoon at the end, if desired). The recipe serves 2-4, depending on how hungry you are (feel free to double the recipe!). Take note that the pudding needs to chill for at least 45 minutes before serving. The pudding can be transformed into this Vegan Chocolate Pudding Tart!
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!