Gluten Free Recipes (Most Popular)
These are a great granola bars, chewy yet crunchy. I wanted to remove the wheat, so I replaced it with the almond flour, flaxseed and coconut flour. For a simpler recipe, use 1 cup whole wheat flour.
vitamin rich cookies for kids or grown ups, enjoy these babies guilt free
These are the BEST muffins for breakfast, snacks, etc! Gluten free, and so moist! You can add any of your favorite fruits or nuts to change them to your liking. I also did a glaze using 3/4 c. Splenda, 1/4 tsp. Vanilla, 2 TBLS. of NF/Dairy Free Coconut Milk...mix it all up and glazed out of the oven.
creamy vegan soup. To LIVE for! The coconut gives it a buttery flavor. The whole fam loves this (skinny and not, alike! lol!)
adapted from a recipe book I had a long long time ago. We usu serve this over millet to make it a complete meal.
If you're using baby or "teen" spinach, keep the leaves whole. If you're using adult spinach, trim the stems and halve the leaves.
Adapted from a Hungry Girl recipe.
Makes 8 sandwich servings, but you can also just have it solo or with rice. Try throwing some cashews in for crunch and additional nutrients.
You can use any pre-cooked chicken, but I prefer to poach on the bone since it adds no fat and you can turn the water into stock when you're done.
From here:
https://cooking.nytimes.com/r
ecipes/1019900-roasted-salmon-and-brus
sels-sprouts-with-citrus-soy-sauce?emc
=edit_fwd_20190125&nl=cooking&nlid=548
3178920190125&te=1
From "The Good, The Bad and the Yummy." They say it makes 8 servings. When I made it, I got a good 16 cups out of it, so I made 1 cup= 1 serving. It's your call how much you want.
I adapted a recipe to use my quinoa. You can sub in bulgar or some other grain if you want (bulgar is traditional).
This makes a HUGE amount of food. It's a great dish for parties since it will serve many many people. The fish is very subtle- don't worry about it getting to strong as it sits.
Also, given how many veggies are in this, I count it as 1 serving, but that's your call.
Adapted from Ziploc's website.
I prep the bag in the morning and bring it to work, letting it sit in the fridge till lunchtime.
Adapted from here: https://www.skinnytaste.com/zesty-lime-shr
imp-and-avocado-salad/
I kept the avocado, dressing and salad separate until I ate them, to limit spoilage.
We tweaked this to add more flavor and nutrients from the veggies and beans. Feel free to play with it.
To keep it GF, we made a quinoa pilaf instead of couscous.
This is a very basic recipe that can be tweak to feature any culture or flavor you want.