From Scratch Fast205 recipes
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.
Jalapeño Cheddar Cornbread Muffins
Adapted from Fresh Flavors for the Slow Cooker: Reinvent The Slow Cooked Meal, by Nicki Sizemore (Storey Publishing, 2019).
Slow Cooker Vegetable Massaman Curry
Adapted from Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019), by Nicki Sizemore.
Mexican White Bean Chicken Soup (Slow Cooker or Stovetop!)
This is an ultra nourishing soup that’s always a crowd pleaser (my kids LOVE it!).
Healthy Pumpkin Breakfast Cookies (Gluten-Free & Vegan)
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.
Pumpkin Pound Cake with Cream Cheese Glaze (Gluten-free option!)
This pumpkin cake is everything I love about fall baking.
Healthy Sweet Potato Soup
This rich, savory and nutritious soup is the perfect dish to curl up with on a chilly night.
DIY Oven Grilled Cheese
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!).
Healthy Grilled Panzanella Salad (gluten-free friendly!)
This grilled panzanella salad incorporates a bounty of summer vegetables into one of the BEST SALADS EVER.
Blueberry Spinach Smoothie Bowl with Maple Buckwheat Clusters (Vegan, Gluten-Free)
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!).
Baked Oatmeal Bars (Vegan, Gluten-Free)
These baked oatmeal bars, which are made without eggs, dairy or refined sugars, are like a mix between a bowl of oatmeal, a muffin and a banana oatcake.
Warm Corn Dip with Jalapeños and Feta
This warm corn dip is flavored with garlic, jalapeños, cilantro, green onions and a toasty layer of feta cheese, and it gets served straight out of a cast iron skillet with tortilla chips for scooping.
Curried Millet Cakes with Cucumber Mint Raita
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.
Healthy Taco Salad with Creamy Cilantro Lime Dressing
This healthy taco salad has it all: warm spiced meat, cool romaine lettuce, a slew of crunchy toppings and a Creamy Cilantro Lime Dressing.
Easy Ratatouille Recipe
This easy ratatouille recipe is one of my favorite ways to use up a bounty of summer produce.
Gluten-Free Strawberry Crisp (Vegan option)
This is an easy but absolutely irresistible strawberry crisp! The naturally gluten-free topping is made right in the food processor with whole oats, spices, nuts, and butter or coconut oil (for a vegan version).
Chickpea Waffles (Gluten-Free, Vegan)
These crispy chickpea waffles are a delicious side dish or base for savory toppings! It’s definitely a fast recipe (the waffle batter uses only 4 ingredients and takes less than 5 minutes to make), but it needs to sit at room temperature for at least.
Creamy Grits from Scratch
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!).
Coconut Sriracha Shrimp and Kale
These sriracha-spiked shrimp, which are cooked in a rich but light coconut milk sauce, are served on a tangle of garlicky, sautéed kale.
Crunchy Seed Crackers (Gluten Free, Vegan)
Adapted from French Appetizers (Gibbs Smith 2019), by Marie Asselin.
Easy Almond & Cassava Tortillas (Paleo)
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.