Recipes

Grain free granola is a great option when avoiding oats or other grains. It is also a nice way to mix up the granola routine, and it is so easy to put together. Use 1/2 cup with your favorite yogurt (either dairy or plant-based) with some fresh fruit for a filling and healthy breakfast or snack.

This quick GF salmon bowl is great for lunch or dinner. It comes together so quickly and is so flavorful.

Making homemade soup shouldn’t be intimidating. This veggie packed, chicken soup comes together in less than an hour. Leftovers can be easily frozen in single serve containers to have on hand. And added plus, this is gluten free!

This recipe for a gluten free vegetable quiche with a cheesy rice and quinoa crust is great way to use up leftover takeout rice. Adding quinoa to the crust increases the fiber and protein content. You can switch up the cheese and vegetables, maybe trying gruyere cheese and spinach instead of cheddar and broccoli. Either way, this is delicious hot or at room temperature and is great for dinner or brunch.

Dried herbs and spices are naturally gluten free. But did you know that some spice blends may contain gluten? Read labels carefully to avoid ingredients like wheat flour, wheat starch, wheat crumbs or wheat protein.

You can also easily make you own spice blends. Here I used equal parts of homemade adobo and sazón blends, Latin seasoning salts, to cook this salmon. So delicious!!!

Summer means corn and tomatoes are abundant at the farmers markets. I love to combine these vegetables into this light and easy salad. Corn is a great GF starch to add to your plate, high in fiber and thiamine, vitamin C, folate, magnesium and phosphorus. Tomatoes are also high in fiber and a major source of antioxidants including lycopene. They also are high in vitamin C, potassium, folate and vitamin K. By eating a variety of fruits and vegetables, you can ensure that you are getting your daily recommendations of vitamins and minerals.

During the summer there are so many delicious fresh fruits in the market! Sometimes, I get so enthusiastic and I buy more than my family can eat before things start to spoil. To avoid having to throw anything out, I have started to cook the fruits into jams and compotes that can be refrigerated or frozen. I add the cooked fruit to my morning yogurt, and my family likes it on vanilla ice cream. Here I used peaches, cherries and blueberries but feel free to substitute any fruit you have. I used a ratio of about 4 cups of fruit with 1 tablespoon of sugar and 1/4 cup of water. It’s so easy!

Strawberries and rhubarb are two of my favorite spring foods. Rhubarb is technically a vegetable but is most often mixed with berries for sweet desserts. For this recipe adapted from Eating Well, I substituted white whole wheat flour with Bob's Red Mill Gluten Free 1-to1 Baking Flour to make a delicious GF desert!

Quinoa is often recommended as a healthy GF grain alternative. Many people, however, ask what’s the best way to serve it. This quinoa, artichoke and chickpea salad is simple and delicious. It’s a great side for summer barbecue as It can be served either warm or at room temperature.

This vegan and GF soup is made with red lentils which cook quicker than the more common brown lentils often used in soups. While all lentils are naturally GF, for those with celiac disease it important to sort through your bag of lentils to make sure they are not contaminated, and remove any bits of wheat or barley. Be sure rinse off the lentils before using.

I love baking which can sometimes be challenging when following a gluten free diet. Meringue cookies contain no flour, are gluten free and so yummy. I make them often because they are easy and the ingredients are always on hand.

Have you ever tried Swiss chard? I discovered this dark leafy green when my husband developed a spinach allergy. Swiss chard can be used as a substitute in most spinach recipes and it has a milder flavor than kale. You can find rainbow and green chard in the market and they can be used interchangeably in most recipes.