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.
You won’t miss the crust in these individual pumpkin pie custards! They have a luscious, creamy texture and are a cinch to make using just one bowl (in under an hour!).
These irresistible honeynut squashes are stuffed with a Moroccan-inspired lamb filling and are sprinkled with a crispy brown-butter breadcrumb and feta topping.
These fluffy slow cooker sweet potatoes are a perfect make-ahead side dish OR main course! You can serve them as they are for an easy side dish, or load them up with the toppings of your choice to transform them into a healthy meal (check out the notes.
Adapted from Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019), by Nicki Sizemore.
These pumpkin breakfast cookies are jammed with nutritious ingredients but taste like treats! Made with whole oats, pumpkin, nut butter and flax seeds, these vegan and gluten-free cookies, which are flavored with maple syrup, warming spices, cranberries.
This pumpkin cake is everything I love about fall baking.
This rich, savory and nutritious soup is the perfect dish to curl up with on a chilly night.
This oven grilled cheese recipe can easily be scaled up to feed a crowd (or it can be halved if you’re only feeding a couple people!).
This grilled panzanella salad incorporates a bounty of summer vegetables into one of the BEST SALADS EVER.
These smoothie bowls are packed with good-for-you ingredients, but you’d never know it! You can drink the smoothie in a glass, or serve it in a bowl with a spoon (yes, please!).
These golden millet cakes are laced with curry powder, scallions, carrots, peas, garlic and ginger, and are served with a cooling cucumber and mint raita.
These ultra creamy and luscious grits (which, by the way, can also be called polenta!) are a fabulous side dish or bed for meats, fish or vegetables (try them with these coconut-sriracha shrimp with kale—click HERE to get the recipe!).
These sriracha-spiked shrimp, which are cooked in a rich but light coconut milk sauce, are served on a tangle of garlicky, sautéed kale.
This easy cassava tortilla recipe comes together in minutes in the blender, and you don’t even need a tortilla press or rolling pin! Almond flour lends the tortillas a tender texture and slight sweetness, while the cassava flour makes them pliable.
This is an adaptation of the Chipotle-Garlic Grilled Chicken recipe in my book, The Food Processor Family Cookbook (Sonoma Press 2016).
This super simple pesto is slightly sweet and utterly uplifting, especially when you’re craving spring.
This easy but irresistible broccoli pasta recipe is a kid friendly meal that adults will love too! The secret is in sprinkling the pasta with gremolata, an Italian condiment made of chopped parsley, garlic, pine nuts and lemon zest.
These easy-to-make steak burrito bowls are one of my favorite dinners, and I hope you’ll love them too! Spice-rubbed skirt steak gets served with a tangle of caramelized peppers, onions and sweet corn, with a creamy avocado sauce to tie everything together.
This ragu simmers for only 15-20 minutes, but has a cooked-all-day taste.
In this one-skillet meal, eggs are cooked “shakshuka-style” (that should be the name of a rap song) in a bed of creamy spinach and prosciutto until the whites are set but the yolks are still runny.