Our Gluten-Free Recipe Collection

Bowls & Salads 40 min

Quinoa Buddha Bowl

A nourishing bowl of roasted seasonal vegetables, fluffy quinoa, and creamy tahini dressing. Packed with plant-based protein and fiber.

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Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium sweet potato, cubed
• 1 cup chickpeas, drained and rinsed
• 2 cups mixed greens (kale, spinach)
• 1 avocado, sliced
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Cook quinoa in 2 cups of water over medium heat for 15 minutes until fluffy. Let rest 5 minutes, then fluff with a fork.
2. Preheat oven to 400F (200C). Toss sweet potato cubes and chickpeas with olive oil, salt, and pepper. Roast for 25 minutes until golden.
3. Whisk together tahini, lemon juice, 2 tablespoons warm water, and a pinch of salt to create the dressing.
4. Assemble bowls with a base of mixed greens, quinoa, roasted sweet potato, chickpeas, and avocado slices.
5. Drizzle generously with tahini dressing. Season with salt, pepper, and optional red pepper flakes.

Nutrition Info

320 Calories 12g Protein 42g Carbs 14g Fat

Seafood 25 min

Grilled Lemon Herb Salmon

Fresh Atlantic salmon fillets grilled to perfection with a bright lemon herb butter glaze. Protein-rich and ready in under 30 minutes.

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Ingredients

• 2 salmon fillets (6 oz each)
• 2 tablespoons unsalted butter, softened
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

1. Mix softened butter with lemon zest, half the lemon juice, garlic, dill, and parsley. Season with salt and pepper.
2. Preheat grill or grill pan to medium-high heat. Pat salmon dry and brush with olive oil.
3. Season salmon with salt and pepper. Place skin-side down on the grill and cook for 5-6 minutes.
4. Flip carefully, top each fillet with herb butter, and grill 4-5 more minutes until fish flakes easily.
5. Remove from grill, squeeze remaining lemon juice over the top, and serve immediately with your choice of sides.

Nutrition Info

380 Calories 34g Protein 2g Carbs 26g Fat

Vegetarian 45 min

Chickpea & Sweet Potato Curry

A warming, aromatic coconut curry loaded with chickpeas and sweet potatoes. Comfort food at its healthiest, naturally gluten-free.

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Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Saute onion until softened, about 4 minutes. Add garlic and ginger, cook 1 minute.
2. Stir in curry powder and turmeric, toast for 30 seconds until fragrant.
3. Add cubed sweet potatoes, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add chickpeas and continue simmering for 10-15 minutes until sweet potatoes are tender.
5. Season with salt and pepper to taste. Serve over rice or on its own, garnished with fresh cilantro.

Nutrition Info

290 Calories 10g Protein 38g Carbs 12g Fat

Vegetarian 25 min

Zucchini Noodle Pesto Primavera

Light and vibrant zucchini noodles tossed in fresh basil pesto with colorful seasonal vegetables. A low-carb gluten-free delight.

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Ingredients

• 3 medium zucchini, spiralized
• 1 cup cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1/4 cup grated Parmesan cheese
• 1 yellow bell pepper, sliced
• Salt and pepper to taste

Instructions

1. Make pesto: blend basil, pine nuts, garlic, Parmesan, and olive oil in a food processor until smooth. Season with salt and pepper.
2. Spiralize zucchini into noodles. If too wet, pat dry with paper towels.
3. Heat a large skillet over medium heat with a drizzle of olive oil. Saute bell pepper for 2-3 minutes until slightly tender.
4. Add zucchini noodles and cherry tomatoes, cook for 2-3 minutes until just tender but still al dente.
5. Toss everything with the fresh pesto, plate, and top with extra Parmesan and pine nuts.

Nutrition Info

220 Calories 8g Protein 12g Carbs 16g Fat

Poultry 55 min

Stuffed Bell Peppers

Colorful bell peppers stuffed with seasoned ground turkey, rice, and vegetables. A hearty gluten-free family dinner packed with lean protein.

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Ingredients

• 4 large bell peppers (mixed colors)
• 1 lb ground turkey
• 1 cup cooked white rice
• 1 can (14 oz) diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 375F (190C). Cut the tops off bell peppers and remove seeds. Place upright in a baking dish.
2. Brown ground turkey in a skillet over medium heat. Add onion and garlic, cook until softened.
3. Stir in cooked rice, half the diced tomatoes, Italian seasoning, paprika, salt, and pepper. Mix well.
4. Stuff each pepper generously with the turkey mixture. Pour remaining diced tomatoes around the base of the peppers.
5. Cover with foil and bake for 30 minutes. Remove foil, top with mozzarella, and bake 5 more minutes until cheese is melted and bubbly.

Nutrition Info

340 Calories 28g Protein 30g Carbs 12g Fat

Vegetarian 25 min

Cauliflower Fried Rice

A low-carb, Asian-inspired cauliflower fried rice loaded with colorful vegetables and scrambled eggs. A quick gluten-free take on the classic.

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Ingredients

• 1 large head cauliflower, riced (or 4 cups pre-riced)
• 2 large eggs, beaten
• 1 cup mixed peas and carrots
• 3 green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons gluten-free tamari or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon avocado oil
• 1/2 teaspoon ground ginger

Instructions

1. If using whole cauliflower, pulse florets in a food processor until rice-sized. Set aside.
2. Heat avocado oil in a large skillet or wok over high heat. Scramble eggs, remove and set aside.
3. In the same pan, stir-fry garlic, peas, carrots, and ginger for 2-3 minutes until slightly tender.
4. Add cauliflower rice, cook for 5-6 minutes, stirring frequently, until tender but not mushy.
5. Return scrambled eggs to pan, add tamari and sesame oil, and toss to combine. Top with green onions and serve hot.

Nutrition Info

180 Calories 10g Protein 16g Carbs 9g Fat

Bowls & Salads 30 min

Greek Chicken Salad

A fresh and satisfying Greek-style salad with grilled chicken, tangy feta cheese, Kalamata olives, and a zesty lemon-oregano dressing.

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Ingredients

• 2 boneless skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives
• 1/3 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano

Instructions

1. Season chicken breasts with olive oil, oregano, salt, and pepper. Grill over medium-high heat for 6-7 minutes per side until cooked through.
2. Let chicken rest for 5 minutes, then slice into strips.
3. In a large bowl, combine romaine, cucumber, tomatoes, olives, and red onion.
4. Whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
5. Top the salad with grilled chicken and feta. Drizzle with the lemon-oregano dressing and serve immediately.

Nutrition Info

350 Calories 32g Protein 10g Carbs 20g Fat

Baking 25 min

Coconut Flour Banana Pancakes

Fluffy, golden gluten-free pancakes made with coconut flour and ripe bananas. A wholesome, naturally sweetened breakfast for the family.

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Ingredients

• 1/3 cup coconut flour
• 4 large eggs
• 2 ripe bananas, mashed
• 1/4 cup milk (dairy or non-dairy)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of cinnamon
• Coconut oil for cooking

Instructions

1. In a large bowl, mash bananas until smooth. Whisk in eggs, milk, maple syrup, and vanilla extract.
2. Add coconut flour, baking powder, and cinnamon. Stir until just combined. Let batter rest for 2-3 minutes to thicken.
3. Heat a non-stick skillet over medium-low heat and add a small amount of coconut oil.
4. Pour about 3 tablespoons of batter per pancake. Cook for 3-4 minutes until bubbles form on the surface and edges set.
5. Flip gently and cook 2-3 more minutes until golden. Serve warm with fresh fruit, maple syrup, or nut butter.

Nutrition Info

280 Calories 12g Protein 32g Carbs 12g Fat

Soups & Stews 50 min

Roasted Butternut Squash Soup

A velvety, creamy roasted butternut squash soup with warm spices. Naturally gluten-free and perfect for cold-weather comfort.

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Ingredients

• 1 large butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup coconut cream
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions

1. Preheat oven to 400F (200C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes until caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Saute onion for 4 minutes, then add garlic, cumin, and nutmeg. Cook 1 minute.
3. Add roasted squash and vegetable broth. Bring to a boil, then simmer for 10 minutes.
4. Use an immersion blender to puree until silky smooth. Stir in coconut cream.
5. Adjust seasoning with salt and pepper. Serve hot, garnished with a swirl of coconut cream and toasted pumpkin seeds.

Nutrition Info

210 Calories 4g Protein 30g Carbs 10g Fat

Poultry 40 min

Herb-Crusted Chicken Thighs

Juicy, crispy-skinned chicken thighs coated in a fragrant herb crust. An easy, flavorful gluten-free dinner with irresistible golden crunch.

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Ingredients

• 8 bone-in chicken thighs
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

Instructions

1. Preheat oven to 425F (220C). Pat chicken thighs dry with paper towels and place on a baking sheet.
2. Mix together Dijon mustard, olive oil, garlic, rosemary, thyme, paprika, onion powder, salt, and pepper.
3. Spread the herb mixture evenly over each chicken thigh, coating the top and sides generously.
4. Bake for 25-30 minutes until chicken reaches an internal temperature of 165F (74C) and the skin is crispy and golden.
5. Let rest for 5 minutes before serving. Pair with roasted vegetables or a fresh green salad.

Nutrition Info

360 Calories 30g Protein 2g Carbs 26g Fat

Vegetarian 20 min

Black Bean & Corn Tacos

Quick and flavorful black bean and corn tacos on gluten-free corn tortillas. Loaded with fresh toppings and a zesty lime crema.

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Ingredients

• 8 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/2 cup salsa verde
• 1/4 cup sour cream or Greek yogurt
• 1 lime, juiced
• 1 teaspoon ground cumin
• Fresh cilantro for garnish
• Hot sauce to taste

Instructions

1. Heat black beans and corn in a skillet over medium heat with cumin, salt, and a splash of water. Cook for 5 minutes until warmed through.
2. Mix sour cream with half the lime juice and a pinch of salt to make the lime crema.
3. Warm corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
4. Assemble tacos with the black bean and corn mixture, diced avocado, salsa verde, and a drizzle of lime crema.
5. Garnish with fresh cilantro, remaining lime juice, and hot sauce to taste. Serve immediately.

Nutrition Info

260 Calories 10g Protein 38g Carbs 8g Fat

Seafood 23 min

Mango Avocado Shrimp Salad

A refreshing tropical salad with seared shrimp, creamy avocado, and sweet mango tossed in a citrus-chili dressing. Light and vibrant.

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Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 ripe mango, diced
• 1 large avocado, diced
• 4 cups mixed greens
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon chili flakes
• Fresh mint leaves for garnish

Instructions

1. Season shrimp with salt, pepper, and a pinch of chili flakes. Heat olive oil in a skillet over high heat.
2. Sear shrimp for 2-3 minutes per side until pink and slightly charred. Remove from heat.
3. Whisk together lime juice, honey, a drizzle of olive oil, and chili flakes to make the dressing.
4. Arrange mixed greens on plates. Top with mango, avocado, red bell pepper, and seared shrimp.
5. Drizzle with citrus-chili dressing, garnish with fresh mint leaves, and serve immediately.

Nutrition Info

290 Calories 24g Protein 22g Carbs 12g Fat

Soups & Stews 55 min

Lentil & Vegetable Stew

A hearty, protein-rich lentil stew packed with root vegetables and aromatic herbs. Naturally gluten-free comfort food that satisfies deeply.

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Ingredients

• 1 1/2 cups green or brown lentils, rinsed
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika

Instructions

1. Heat olive oil in a large pot over medium heat. Saute onion, carrots, and celery for 5 minutes until softened.
2. Add garlic and smoked paprika, cook for 1 minute until fragrant.
3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
4. Stir in fresh spinach and cook for 2-3 minutes until wilted.
5. Season with salt, pepper, and a squeeze of lemon juice. Serve hot with a drizzle of olive oil on top.

Nutrition Info

250 Calories 16g Protein 36g Carbs 5g Fat

Baking 27 min

Almond Flour Chocolate Chip Cookies

Chewy, golden gluten-free cookies made with almond flour and studded with dark chocolate chips. A wholesome treat for every sweet tooth.

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Ingredients

• 2 cups almond flour
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips
• Flaky sea salt for topping

Instructions

1. Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, baking soda, and salt.
3. In another bowl, mix melted coconut oil, maple syrup, egg, and vanilla until smooth. Combine wet and dry ingredients.
4. Fold in chocolate chips. Scoop tablespoon-sized balls onto the baking sheet, spacing 2 inches apart. Flatten slightly.
5. Bake for 10-12 minutes until edges are golden. Sprinkle with flaky sea salt. Cool on pan for 5 minutes before transferring to a wire rack.

Nutrition Info

190 Calories per cookie 5g Protein 14g Carbs 14g Fat

Seafood 30 min

Mediterranean Baked Cod

Tender, flaky cod baked with Mediterranean flavors including tomatoes, olives, capers, and fresh herbs. A light, elegant gluten-free dinner.

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Ingredients

• 2 cod fillets (6 oz each)
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• 3 cloves garlic, sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 400F (200C). Place cod fillets in a baking dish and season with salt, pepper, and oregano.
2. Scatter cherry tomatoes, olives, capers, and garlic slices around and over the fish.
3. Drizzle everything with olive oil and lemon juice.
4. Bake for 18-20 minutes until cod flakes easily with a fork and tomatoes have burst and softened.
5. Garnish with fresh parsley and an extra squeeze of lemon. Serve with a side of steamed vegetables or rice.

Nutrition Info

280 Calories 30g Protein 8g Carbs 14g Fat