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 easy but stunning salad features half moons of maple-Dijon roasted delicata squash, sweet-tart pomegranate seeds, toasted nuts, creamy goat cheese and bitter greens.
By Nicki Sizemore, adapted from Build-a-Bowl: 77 Satisfying & Nutritious Combos: Whole Grain + Vegetable + Protein + Sauce = Meal (Storey Publishing 2018)Homemade falafel on a weeknight? In under an hour? Yes you can! These easy falafel are made with.
This easy salad is a spectacular showcase for summer corn.
You’re just minutes away from one of the most refreshing soups on the planet! Unlike most chilled soups, which require hours of refrigeration before eating, this 5-minute cucumber soup can be served straight out of the blender.
Using just three ingredients plus your favorite toppings, you can whip up a from-scratch, blizzard-style treat that’s far healthier than the machine-derived stuff but just as fun! All you need are ice cube trays and a Vitamix or food processor.
These banana oat blender pancakes are light, tender and naturally gluten free! They’re made with whole rolled oats, which give the pancakes structure, as well as almond flour, which provides a super tender texture.
This soup is adapted from Karrie Truman’s new cookbook, Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & Sanity (Robert Rose, 2018).
This recipe is adapted from the Kale, Cilantro, and Chorizo Tabbouleh from Simply Citrus (Gibbs Smith, 2018), by Marie Asselin.
This shepherd’s pie is nourishing and nutritious, but it tastes darn right indulgent.
Adapted from The Food Processor Family Cookbook, by Nicki Sizemore (Sonoma Press © 2016).
This dish was inspired by the chili cornbread bakes of my childhood, which were most often made with canned chili and boxes of Jiffy.
This soul satisfying vegetarian quinoa chili is robust yet healthy, and it has an incredible flavor that everybody will love (from your vegan friends to your meat-eating dad).
This is a wickedly easy side dish that’s both beautiful and delicious.
Roasted, caramelized Brussels sprouts and slightly sweet balsamic roasted mushrooms are combined then topped with crispy fried shallots for a fantastic seasonal side dish.
This pomme puree is ultra silky and light, with a rich flavor that doesn't require any heavy cream.
These vegetarian bombshells are a delicious main course or a stunning side dish! Honeynut squash halves are stuffed with a fragrant filling of quinoa, celery, apples, rosemary, thyme, spinach and pecans, and are capped with melted nutty Comté cheese.
These gluten free pumpkin cheesecake brownies have a rich, fudgy brownie base and a luscious, creamy pumpkin cheesecake topping.
These irresistible gluten free granola bars are packed with oats, coconut, flax, chia seeds and nut or seed butter, and are sweetened with maple syrup, honey and chopped dark chocolate.