Top 50 Recipes

Top 50 Most Shared Gluten-Free Recipes In January 2017

Well thats January done, winter will soon be over. Why not try something different this month? Below we have analysed all gluten-free recipes published in January 2017 and  this is the list of best and most shared.


 1. [5,371 Shares] -Healthy 5 Minute Gluten Free Paleo Bread


Healthy gluten free 5 minute sandwich bread. Grain free, paleo, and soft. Great for making sandwiches or slathering in honey butter!

1 cup almond flour
3/4 cup arrowroot flour
1/2 cup golden milled flax meal
1/3 cup coconut oil- Solid- not melted
4 medium eggs
1/4 cup water room temp
2 tablespoons maple syrup
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt
2 teaspoons baking powder

Preheat oven to 350F. Line a standard bread pan with parchment paper.
In a blender or food processor, combine all of the ingredients for the bread.
Pour the batter into the loaf pan. Bake on 350F for 35 minutes until golden on top.



2. [3,181 Shares] – Best Gluten-Free Chocolate Chip Cookies Recipe



1 medium banana
1 c. peanut butter
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/2 c. sugar
1/4 tsp. salt
1 1/2 c. semisweet chocolate chips


Preheat oven to 350 degrees F.
Mash banana in a large mixing bowl. Add peanut butter, egg, vanilla, baking soda, sugar and salt, stirring to combine. Fold in chocolate chips.
Drop heaping spoonfuls of dough on a parchment-lined baking sheet, placing cookies about 1 1/2” apart.
Bake for 9-10 minutes, or until cookies are lightly golden.



3. [2,821 Shares] -Raw Blueberry Cheesecake With Apricot Walnut Crust [Vegan, Gluten-Free]


This raw blueberry cheesecake is so easy to make, but it looks stunning and tastes delicious. The base is made from dried apricots and walnuts so it’s sweet and nutty and the creamy cashew filling has a subtle sweetness and vibrant purple color.


6 dried apricots
1/4 cup walnuts
1 cup unsalted raw cashews, soaked in cold water for several hours or overnight
1 cup frozen wild blueberries, thawed, plus more for decoration
2 teaspoons lemon juice
2 tablespoons melted coconut oil
2 tablespoons agave syrup or another liquid sweetener

To make the bottom, chop the nuts and apricots in a blender until you get a sticky mass.
Transfer it to the bottom of your small (about 5-inch) round springform pan, smooth out with the reverse side of a tablespoon. Press gently with your fingers to make it stick to the bottom of the form.
Rinse and drain the cashews.
To make the filling, blend thoroughly all ingredients. Taste. Add more syrup if you feel like it. We want a homogeneous and very soft filling, so blend long enough, about 5 minutes.
Pour the filling onto the crust. Gently tap the spring-form on the table to smooth the surface.
Decorate with berries.
Place the cake in the in the freezer for 30 minutes in order to harden.
Gently swipe a table knife between the side surface of the springform and the cake and separate the form from the cake.
Cut into four or eight pieces and serve.



4. [2,806 Shares] – Gluten-free lemon and coconut slice


Lemon and coconut are such fresh flavours and combined with vanilla and maple syrup they make a super tasty and slightly addictive slice!


2 cups (160 grams) unsweetened shredded coconut
1 teaspoons lemon zest
1/2 tablespoon lemon juice
4 tablespoon coconut oil
¼ cup (60 ml) maple syrup
½ teaspoon vanilla extract
⅛ teaspoon salt


1. Line a 23×13 cm loaf pan with parchment paper. Cut a length of baking paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the batter from the pan once it’s chilled).

2. In a saucepan combine the coconut, lemon zest, lemon juice, coconut oil, maple syrup, vanilla extract and salt. Cook, over low heat, stirring frequently, about 5 minutes, until the shredded coconut has softened and absorbed some of the oil.

3. Remove from heat. Pour the mixture into the loaf pan. Firmly pack the mixture down and refrigerate for at least two hours.

4. Using the baking paper hanging, remove from the pan and cut into bars.



5. [2,412 Shares] – Gluten-Free Chocolate Cherry Oatmeal Cookies


These Gluten-Free Chocolate Cherry Oatmeal Cookies are packed with simple ingredients for a delicious snack that’ll help you power through your day!


1 cup unsalted, natural almonds
2 cups old-fashioned rolled oats (not instant)
1/2 cup all-purpose gluten-free flour blend
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 cup nut butter (almond or peanut)
1/4 cup avocado or olive oil
1/4 cup honey
1/4 cup brown sugar
1 egg
1 tsp pure vanilla extract
1/2 cup dried cherries
1/2 cup dark chocolate chips


Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper + set aside.
Using a food processor, pulse almonds until finely chopped/minced and almost flour-like.
Transfer almonds to a large bowl and add rolled oats, gluten-free flour, baking soda, salt, and cinnamon.
Mix well.
In a large bowl, combine almond butter, oil, honey, brown sugar, egg, and vanilla and mix well with a fork.
Fold in dried cherries and chocolate chips using a baking spatula, then mix in the oat mixture.
For best results, pop mixture in the fridge for 15 minutes. This is optional but makes the mixture easier to scoop.
Use a tablespoon to scoop heaping TBSP of dough (which should be super-thick) onto your parchment paper-lined baking sheet. Spacing each approx. 2 inches apart.
Bake until lightly browned for about 8-10 minutes. (mine were done at 8)
Use a spatula or fork to gently flatten each ball-o-oats into a flat cookie.
Allow to cool for 5 minutes on the baking sheet (this helps crisp up the edges and set the shape) before transferring to a wire cooling rack to finish cooling.
Complete in 2 batches if needed, allowing the mixture to sit in the fridge while you wait to bake the second batch. Enjoy!



6. [2,148 Shares] – Ritz-Style Gluten Free Crackers — Taste just like the original!


Light, buttery and salty, these gluten free crackers taste just like Nabisco Ritz—but they’re gluten free. Cheese’s favorite cracker!


1 cup (140 g) all purpose gluten-free flour (I like Better Batter here), plus more for sprinkling

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 teaspoons baking powder

1/2 teaspoon sugar

1/2 teaspoon smoked Spanish paprika

1/4 teaspoon kosher salt, plus more for sprinkling

4 tablespoons (56 g) unsalted butter, chilled

1 tablespoon (14 g) vegetable oil

1/4 to 1/2 cup (2 to 4 fluid ounces) cold water, with ice (ice does not count in the volume measurement)

2 tablespoons (28 g) unsalted butter, melted


Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, baking powder, sugar, paprika and salt, and whisk to combine well. Using a standard size grater, grate the cold butter into the large bowl of dry ingredients, stopping occasionally to flour the butter to keep it separated. Toss to coat the butter in the dry ingredients. Add the vegetable oil, and stir to combine. Add about 1/4 cup of the ice water, and stir to combine. Add more water by the half-teaspoonful as necessary to bring the dough together. Press it into a disk, wrap it tightly in plastic wrap and place in the refrigerator to chill for about 10 minutes or until firm.

Remove the chilled dough from the refrigerator and place on a lightly floured surface. Sprinkle lightly with more flour on both sides of the dough and roll out until a bit more than 1/8-inch thick, moving and turning the dough, and sprinkling with extra flour as necessary to keep it from sticking. Using a scalloped-edge 1 3/4-inch round cookie cutter, cut out shapes. Place the shapes about 1-inch apart from one another on the prepared baking sheets. With a toothpick, poke four to six holes toward the center of each cracker to help them rise. Gather and reroll the scraps to cut out crackers until you’ve used up the dough.

Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are just beginning to brown, about 7 minutes. Remove from the oven, brush the crackers with the melted butter and sprinkle with extra salt. Allow to cool on the baking sheet. They will crisp as they cool. The crackers can be stored in a sealed glass container at room temperature and should maintain their texture that way.



7. [2,060 Shares] – Easy Thai Cucumber Noodle Salad Recipe {Gluten Free/Vegan}


Easy Thai Cucumber Noodle Salad tossed in a homemade ginger sesame dressing & garnished with pomegranate seeds, cashews & sesame seeds.


2 Tablespoons toasted sesame oil
2 dates, pitted
1 medium garlic clove, peeled
3 Tablespoons filtered water
1 Tablespoon fresh lime juice
zest of 1 lime
1 inch fresh ginger root, peeled
2 teaspoons coconut aminos or gluten free Tamari (reduced sodium)
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
2 large cucumbers (extra wide)
1 large carrot
⅓ cup raw cashews
¼ cup pomegranate seeds
¼ cup loosely packed cilantro leaves
sesame seeds for garnish
lime wedges for garnish


In a food processor, blend together sesame oil, dates, garlic, water, lime juice, lime zest, ginger, coconut aminos or Tamari, mustard, salt and red pepper flakes. Blend until smooth and creamy, about 1 minute. Pour Thai dressing into a jar and set aside. Makes just under ½ cup dressing.
For salad, spiralize cucumber noodles with a vegetable Spiralizer, I use this one. Arrange cucumber noodles on plates. This will make 2 large servings or 4 small servings.
Make carrot ribbons with a vegetable peeler, divide carrot ribbons among plates.
Top each cucumber salad with a drizzle of Thai dressing.
Top each salad with pomegranate seeds, fresh cilantro and sesame seeds. Serve each salad with a lime wedge.



8. [1,903 Shares] – Simple Skillet Chili (Gluten-free, Plant-based / Vegan)


Simple Skillet Chili! Scrumptious, salubrious, effortless! A great weeknight meal. So delicious, and brimming with protein, fiber, & iron. 100% plant-based!


1 tablespoon olive oil

1 medium sweet onion chopped (about 3/4 cup)

5 cloves fresh garlic minced (3 or 4 tablespoons depending on flavor preference)

1/2 to 3/4 cup fresh cilantro chopped (depending on flavor preference)

3/4 teaspoon finely ground sea salt (may reduce to 1/2 teaspoon if you prefer lower sodium)

1/4 teaspoon finely ground black pepper

1 quart (4 cups) vegetable broth

3/4 teaspoon all purpose seasoning

1 can (15.5 oz’s) great northern beans

1 can (15 oz’s) black beans


1) Place olive oil in skillet (I used a 12″ by 3″ pan). Chop/mince onion, garlic, and cilantro. Heat olive oil over medium heat and saute garlic and onion until translucent. Add and stir in salt and black pepper. Add vegetable broth and stir, loosening any garlic or onion on bottom of pan. Raise heat to medium/high and stir in cilantro and all purpose seasoning, bring to a boil.

2) Reduce heat to a simmer. Drain some liquid (not all) from both cans of beans and add to pan stirring into other ingredients. Simmer for 10 minutes then taste to adjust seasoning to preference (this is when you add more salt and pepper, if desired).

3) Using a potato masher gently mash the beans about 10 times, then stir. Most beans will remain whole while enough are mashed to thicken the chili or soup. Continue rapid simmer, stirring periodically until desired consistency is reached. To achieve a chili consistency and additional 10 to 15 minutes of rapid simmering will be required. Store in refrigerator for several days in an airtight container.



9. [1,864 Shares] – Dark Chocolate Almond Coconut Trail Mix Cookies (Vegan, Gluten Free, Dairy-Free, Flourless)


Dark Chocolate Almond Coconut Trail Mix Cookies (V, GF, DF): an easy recipe for chewy trail mix cookies bursting with chocolate, almond and coconut.


Dry Ingredients
1 cup gluten-free rolled oats
1 cup unsweetened coconut flakes
½ cup almond meal
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients
2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 10 mins)
¼ cup melted coconut oil
½ cup natural, unsalted creamy almond butter
¼ cup + 2 tablespoons coconut sugar
1 teaspoon pure vanilla extract
Add-in Ingredients
½ cup almonds, sliced or finely chopped
½ cup vegan dark chocolate chips (mini and regular)
2 tablespoons dried cranberries, chopped
2 tablespoons sunflower seeds
optional topping: 2 tablespoons add-ins of your choice


Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
In a large bowl, whisk together all of the dry ingredients: oats, coconut, almond meal, cinnamon, baking powder, baking soda and salt.
In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in almonds, chocolate chips, cranberries and sunflower seeds.
Scoop 2 tablespoons of cookie dough onto the prepared baking sheet, spaced evenly apart. Using a fork, gently flatten cookies to desired thickness. Cookies won’t spread during baking. Bake for 8-12 minutes.
Using a flat, heatproof spatula, gently transfer cookies to a cooling rack. Allow to cool completely before storing. Enjoy! Storing instructions below.



10. [1,820 Shares] – Healthy Gluten Free Paleo Banana Cake


Healthy gluten free paleo banana cake. Moist, decedent, delicious. An easy to make beautiful cake perfect for celebrations.


1 cup almond flour- Buy Here
1/2 cup arrowroot flour- Buy Here
1/2 cup palm oil shortening- Buy Here
2 1/2 small ripe bananas
1/3 cup maple syrup- Buy Here
3 whole eggs
5-6 teaspoons ground cinnamon
2 tablesoons almond butter- Buy Here
2 teaspoons vanilla extract- Buy Here
2 teaspoons baking powder- Buy Here
1 1/2 teapsoon ground nutmeg- Buy Here
1/2 teaspoon sea salt- Buy Here
2 batches Maple Frosting

Preheat oven to 350F. Grease three 6″ cake pans with coconut oil and then dust them with arrowroot flour.
Mash the bananas in a mixing bowl with a fork until they are pureed.
In a large mixing bowl or KitchenAid mixer, combine all of the ingredients for the cake batter with the mashed banana. Blend the batter until it’s smooth.
Divide the cake batter evenly between the three cake pans.
Bake the cakes on 350F for 45 minutes until golden on top.
Once the cakes have cooked and cooled, use a knife to evenly slice the tops off the cakes. Cutting the uneven tops off the cake will result in an even surface to work with.
Prepare two batches of frosting. Spread a layer of frosting over the first layer of cake. Continue to frost and stack each layer of cake. Finish frosting the cake by covering the outside of the cake with frosting.



11. [1,430 Shares] – Sweet Potato and Chickpea Coconut Curry [Vegan, Gluten-Free]


This sweet potato and chickpea coconut curry is crunchy, creamy and delicious. The dish combines an excellent blend of spices and fresh ingredients to bring together a curry that is savory and well balanced. The cashews are a perfect crunchy counterpart to the tender sweet potatoes.


2 tablespoons coconut oil
4 sweet potatoes, peeled and cubed into 1/2-inch squares
1 yellow onion, diced
1/4 cup curry paste
1 teaspoon turmeric (optional)
1 15-ounce chickpeas, drained
1 15-ounce can chopped tomatoes, with liquid
1 3/4 cups coconut milk
1/4 cup cold non-dairy milk
2 tablespoons corn starch
1/2 cup toasted cashews, divided
3 tablespoons fresh parsley or cilantro, chopped

In a large cooking pot, heat the coconut oil over a moderate heat.
Add the sweet potatoes and onions, and cook them, stirring every so often until they soften.
Add the curry paste and turmeric. Stir to coat the vegetables and cook for them another minute.
Add the chickpeas, tomatoes (with the liquid), and coconut milk. Bring the mixture to a boil.
Reduce the heat and allow the mixture to simmer for approximately 10 minutes or until sauce has thickened slightly.
At this point, if you’d like a thicker curry, do the following: mix 1/4 cup of cold milk and 2 tablespoons of corn starch and gradually stir the mixture into the curry.
Cover the curry and simmer it for another 10 minutes, or until the potatoes are tender.
Add half of the cashews and mix them in.
Upon serving, garnish with parsley or cilantro and the remaining cashews.
Serve with warm naan bread, pitas, or rice.



12. [1,257 Shares] – Spiralized Potato Crust Pizza With Kale Pesto [Vegan, Gluten-Free]


This yummy pizza is made entirely from vegetables! How can that be, you ask? The crust is made with spiralized potatoes and baked until perfectly crispy.


1 medium white potato
1 tablespoon almond flour
1 tablespoon flax seed meal
1 tablespoon coconut oil
1/2 cup kale
1 garlic clove
1 tablespoon olive oil
Juice of 1 lemon
1 1/2 tablespoons walnuts
1/2 zucchini, shaved with a peeler
1 small tomato
1/2 small avocado, diced
4 basil leaves
Olive oil

Preheat oven to 425°F. Spiralize your potato using the small noodle blade. Toss with coconut oil, almond flour, and flax seed meal.
Heat up an oven-safe skillet/pan with a little bit of olive oil. Turn heat up to high and place your noodles in the pan, forming a circular shape and patting down with a spatula. Cover and cook for about 3-4 minutes.
While potatoes are cooking, blend pesto ingredients together. Put aside.
Remove pan and place it in the oven, cooking for about 10 minutes until potato crust is solid enough to transfer to a baking sheet. It may not be crisp and firm enough, which is okay. It just needs to stay together so you can continue to cook it on the baking sheet.
Drizzle with olive oil and bake for another 5-10 minutes, or until almost crispy.
Remove crust from oven. Turn up the temperature to 475°F. Spread pesto over crust. Place basil leaves on top of pesto and then top with tomato, zucchini, and avocado. Bake for about 5-10 minutes until vegetables are cooked.
Remove pizza from oven. Drizzle with olive oil and a dash of salt, pepper, and oregano.



13. [1,056 Shares] – Healthy Gaytime Cake | Sugar free, gluten free and vegan


Maybe it’s a MerryTime cake instead?! Yes! This Healthy Gaytime Cake is gonna blow your mind and your tastebuds! It’s sugar free, gluten free and vegan too!


1 cup walnuts
1 cup shredded coconut
2 tbs. coconut oil
3 tbs. cacao
1/2 tbs. honey or rice malt syrup
pinch of salt
2 cups raw cashews (soaked overnight in water then drained)
1 cup coconut milk (canned)
1/3 cup coconut oil
1/3 cup honey or rice malt syrup
1/3 cup hulled tahini
10 pitted medjool dates (soaked in boiling water for at least 10 minutes)
1 tsp. !00% vanilla extract
pinch of salt
1 cup cashews, whizzed into crumbs or chopped
1/2 cup almond meal
1/3 cup coconut flour
1/4 cup coconut oil
1/4 cup honey or rice malt syrup
1 tsp. 100% vanilla extract
1 tsp. baking powder
1 tsp. water

Line a 24 cm (10 inch) spring form cake tin with baking paper. Start with the biscuit topping, you can even make this the day before and spread out the cake making experience.
Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
In a large mixing bowl place the cashew crumbs, almond meal, coconut flour and mix together.
In a small saucepan (or you can use your microwave) melt the coconut oil, honey and vanilla together.
Take the saucepan off the heat and add the baking powder and water, stir together until it foams and turns a white-ish colour.
Pour this in to the dry ingredients and mix well until combined.
Spread the mixture onto the prepare tray in a thin layer and place into the oven for 5 minutes.
Mix it around and place back into the oven for another 5 minutes.
You want it to be golden, so if it needs a bit longer, place back into the oven and watch carefully until you see golden crumbs of deliciousness.
Allow to cool completely. They will go yummy and crunchy. Ok next!
Place all the base ingredients in to a food processor or blender. Whiz until well combined, it will become almost a smooth choccy butter. Yum!
Spread the mix in to the prepared tin, ensure it is even.
Place the tin in to the freezer.
Drain and rinse the cashews and place them in to a food processor/blender along with the coconut milk, coconut oil, honey, tahini, vanilla and salt (not the dates).
Whiz until completely smooth, this will take around 5 minutes.
Pour 1 and 1/2 cups of the mixture on top of the base and place back in to the freezer for at least 10 minutes.
Now drain the dates and add them to the remaining filling mixture in the blender/processor and whiz again until combined.
Pour the toffee/caramel filling on top of the vanilla layer, then evenly sprinkle all the biscuit crunchy bits on top and lightly press them into the filling.
Place into the freezer for at least 2 hours or until set.
Once the cake is set take the cake out of the freezer and rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
Cut in to slices with a hot knife and enjoy! Oh and drizzle with melted sugar free chocolate if you like!
Store leftovers in the fridge or freezer and thaw out when you’re ready for a slice of healthy gaytime cake (or merrytime!).



14. [1,024 Shares] – Healthy Chow Mein Made with Zucchini Noodles


Takeout gets a Paleo spin with fresh chow mein zucchini noodles. Spiralized zucchini is tossed in a sweet and tangy sauce with veggies for a light, healthy meal.


For the Noodles:
2 medium zucchini
1 cup celery, thinly sliced
1 cup shredded carrots
1 cup shredded green cabbage
1/2 cup green onions, thinly sliced
2 tablespoons toasted sesame oil
For the Sauce:
4 tablespoons coconut aminos
1 teaspoon coconut sugar
1 garlic clove, minced
1/2 teaspoon ginger, grated
Optional Toppings
Chopped cilantro
Sesame seeds


Using a spiral slicer on 3mm blade, slice zucchini into noodles and place into a bowl.
Heat sesame oil in a large skillet over medium heat. Add celery, cabbage and carrots. Cook 5 minutes.
Whisk ingredients for sauce in a small bowl. Pour sauce into skillet and stir. Cook 3 minutes.
Add scallions and zucchini noodles. Stir again. Cook 4-5 minutes longer. Finish with sesame seeds and cilantro.



15. [1,007 Shares] – Gluten Free Orange Cake


This gluten free orange cake will have people running back for more. Gluten free and packed with flavour! This cake will be an instant favourite.


2 oranges, skin scrubbed because you use them whole
200g raw sugar
6 free range eggs
1 tsp baking powder
250g almond meal


1. Score the oranges across the top (just cut an X into them) and bottom then put into a pot and cover with water.
2. Bring to the boil then turn down to a gentle simmer and leave for 45min – 1 hour (they should appear swollen and plump and feel very soft).
3. Drain and pulse using a stick blender or in a regular blender. The whole orange, peel, rind, seeds and all.
4. Preheat oven to 160C.
5. Grease and line a 20cm round cake tin ( it’s best to use a spring form variety for ease of removing from a tin)
6. Whisk eggs and sugar together until pale and fluffy – really, really whisk them! Let them get very fluffy and don’t be tempted to skimp on the time it takes to do this.
7. Fold through the almond meal and baking powder and then the orange puree.
8. Bake for between 40 – 50 minutes. It may still appear gooey even if a skewer comes out clean, but this is OK as it’s a dense cake.
9. Leave to cool then lift out of tin. 10. Slice and serve with natural or plain vanilla yoghurt: the combination tastes kind of like a cheesecake, the citrus and the tangy dairy, mmm!



15. [933 Shares] – Flourless, Gluten-Free Cacao Muffins


Moist, rich, guilt-free cacao muffins are 100% gluten-free and 100% delicious.


1 cup zucchini, peeled and grated
½ cup almond butter
1 whole egg and 1 egg white
1 ½ tbsp cacao powder
¼ tsp baking soda
¼ tsp baking powder
5 tbsp xylitol


Preheat the oven to 350º F

Using clean hands or a paper towel, squeeze the grated zucchini over a bowl to remove excess of water.

In a medium bowl, add the zucchini, the egg and egg whites, almond butter, cacao powder, baking soda, baking powder and the xylitol. Mix using an electrical mixer or just a fork until combined.

Pour batter into a silicone muffin pan, filling each cavity about ¾ full. If you use a silicone muffin pan, the muffins do not stick, but if you do not have one, you can use a regular muffin pan which would need a little bit of coconut oil to prevent the muffins from sticking.

The size of the muffin pan will in part determine your portion. For large muffins, the P3 portion will be about 1/2 muffin, but if you use a smaller pan, your portion will be a whole muffin, or even two muffins for a mini muffin pan.

Bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Let them cool, and they are ready!



16. [894 Shares] – Raw Peanut Butter Stuffed Cookie Dough Bites [Vegan, Gluten-Free]


These peanut butter cookie dough bites are to die for. The simple cookie dough is augmented with mini chocolate chips and finished off with a creamy peanut butter center.

1 15-ounce can chickpeas, drained and rinsed
1/2 cup plus 1 tablespoon peanut butter divided
1/3 cup peanut butter powder
3-4 tablespoon agave nectar, to taste
1 1/4 teaspoon vanilla extract
1 teaspoon cinnamon
A pinch of salt
2 1/2 tablespoon vegan chocolate chips

Place the drained and rinsed chickpeas, 2 tablespoons of the peanut butter (saving the rest for later), the peanut butter powder, agave, vanilla, cinnamon and a pinch of salt into a small food processor.
Blend the ingredients until the mixture is thick, creamy and smooth. This could take a good 5-7 minutes, and you’ll need to scrape down the sides to get all the chickpea.
Transfer the dough into a bowl and stir in the chocolate chips.
Make a heaping 1/2 tablespoon-sized ball of the dough and break it into two small balls.
Flatten the two pieces and place 1/4 teaspoon of peanut butter onto the center of one of the rounds. Place the other round on top, seal the sides, and roll it into a ball.
Repeat with remaining dough



17. [877 Shares] – Gluten-Free Carrot Cake with Vegan Cream Cheese Frosting


This gluten-free carrot cake recipe from Sweet Laurel Bakery in LA is made with almond flour instead of wheat. It’s also easy to make vegan!


3½ cups almond flour
1½ teaspoons Himalayan pink salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 cup coconut oil (melted)
1/2 cup maple syrup
5 eggs, room temperature (or vegan substitute)
2 cups (100 grams) grated carrots
1 cup (150 grams) raisins
1 cup (125 grams) chopped walnuts
2 cups (285 grams) raw cashews (soaked about 1 + hour, drained and rinsed)
1/2 cup coconut or almond milk
1/2 cup maple syrup
2 tablespoons coconut oil (melted)
2 teaspoon vanilla extract
1 capsule powdered probiotic or 2 tablespoons lemon juice
1 teaspoon salt


Make the cake:
Preheat the oven 350°F. Grease three six-inch cake pans generously with coconut oil. (This cake can also be made with two 8-inch cake pans instead of three 6-inch cake pans.) Mix almond flour, pink salt, baking soda and cinnamon in a bowl. Whisk together coconut oil, maple syrup and eggs in a stand mixer or whisk wet ingredients together in another bowl. Pour the dry ingredients into wet ingredients along with carrots, raisins and walnuts. Mix well. Divide batter into pans, place pans on large baking sheet and bake about 20 to 25 minutes. Allow to cool completely.

Prepare the frosting:
Place all frosting ingredients in a high-speed blender. Blend until creamy, frosting like texture is reached. Store frosting in air tight container in refrigerator until use.

Finish the cake:
An hour before serving time, spread frosting on each cake layer, stacking the layers as you go. Place cake in the refrigerator until serving. Decorate cake with organic flowers and herbs.



18. [824 Shares] – Heirloom Tomato Tart with Gluten Free Crust


Roasted tomatoes, creamy ricotta and goat cheese, and fresh herbs like basil and garlic make this tart (almost) too good to be true. Roasting the tomatoes separately is the trick to getting an intense tomato flavor without a soggy filling. Gluten Free.

2 lbs / 0.9 kg heirloom tomatoes*
2 tablespoons olive oil, divided
3/4 cup ricotta cheese
3/4 cup goat cheese
2 tablespoons fresh basil
1/4 teaspoon salt
Black pepper, to taste
2 cloves garlic, minced
Sunflower seed crust:
1 1/4 cups oats
3/4 cup sunflower seeds
1/2 teaspoon salt
3 tablespoons chilled butter
~3 tablespoons ice cold water

Preheat oven to 350°F and set aside a 9″ tart-pan (with a removable bottom). Slice the tomatoes about 1/4″ thick. Place sliced tomatoes on a cutting board or plates lined with paper towels.
Now, prepare the crust. In a food processor, blend oats until the texture of coarse sand. Add sunflower seeds and salt and blend until the seeds are also a crumb-like texture. Add the chilled butter and pulse until well incorporated. Add water, 1 tablespoon at a time, pulsing until the mixture comes together in a ball. It should take ~3 tablespoons until this happens. Pour the dough out into the tart pan and use your fingers to press in the crust firmly. Use a fork to prick the crust 15 times to allow steam to escape when baking.
Meanwhile, use clean paper towels to dab away moisture from the tops of the tomatoes. Transfer tomato slices onto two baking sheets lined with parchment paper. Brush tops with 1 tablespoon of olive oil. Place the tomatoes in the oven, and bake for 45 minutes until they begin to dry and wrinkle. Once the tomatoes go into the oven, add in the tart shell to bake at the same time. Bake the tart shell for 30 minutes and allow it to cool while the tomatoes finish roasting.
In a bowl, add ricotta and goat cheese. Use a spoon to beat the cheese until it is light and fluffy. Give the basil a rough chop and mix into the cheese mixture, alongside salt. Spoon filling into the tart shell and spread it evenly across the bottom and up the sides.
Use a spatula to lift the tomatoes off the baking sheet and arrange them on the tart. Brush the tops with remaining 1 tablespoon of olive oil, and sprinkle with minced garlic. Return the tart to the oven and bake for another 20-25 minutes until the cheese is warm and the crust is golden brown. Allow the tart to cool slightly before removing it from the pan. Can be served slightly warm or room temperature. Garnish with extra salt and black pepper, if desired.



19. [822 Shares] – Dairy Free Chocolate Peanut Butter Chia Pudding


Layers of dairy free creamy chocolate and peanut butter chia seed pudding. A healthy treat for all of those chocolate peanut butter lovers! Hemp hearts, greens {lots of greens}, healthy fats and chia seeds.

chocolate chia seed pudding
1 cup unsweetened almond milk
2 tablespoons pure maple syrup
1 1/2 tablespoons cocoa powder
1/2 teaspoon pure vanilla extract
1/4 cup Bob’s Red Mill chia seeds
peanut butter chia seed pudding
1 1/4 cup unsweetened almond milk
3 tablespoons creamy peanut butter
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
1/4 cup Bob’s Red Mill chia seeds
cocoa nibs {for topping}

For chocolate pudding, add almond milk, maple syrup, cocoa powder and vanilla extract to mason jar. Whisk together with fork, until cocoa powder is fully combined.
Add chia seeds. Place lid on jar and shake until mixed well.
To make peanut butter pudding, add almond milk, peanut butter, maple syrup and vanilla extract to separate jar. Whisk together with fork, until peanut butter is fully combined.
Add chia seeds. Place lid on jar and shake until peanut butter and chia seeds are mixed well.
Place both jars in refrigerator. Chill 3-4 hours or overnight, until thickened.
When set, shake before serving. Add additional 1-2 tablespoons almond milk if too thick.
Layer chocolate pudding, then peanut butter pudding and additional chocolate pudding in serving dish. Sprinkle cocoa nibs on top {optional} and serve.



20. [814 Shares] – The Best Vegan Gluten-Free Waffles


Crispy on the outside, tender on the inside, vegan, gluten-free waffles made with 10 ingredients in 30 minutes! The ultimate plant-based breakfast.


1 1/2 cups (240 g) gluten free flour*
1/2 cup (45 g) oat flour*
1/2 cup (56 g) almond flour*
1 Tbsp (7 g) cornstarch*
1/2 tsp sea salt
1 Tbsp (7 g) baking powder
3 Tbsp (38 g) organic cane sugar* (or sub stevia to taste)
1 1/2 cups (360 ml) light coconut milk* well shaken (from a can)
optional: 1 tsp vanilla extract
1/4 cup (56 g) vegan butter*, melted
1/3 cup (80 ml) aquafaba (the liquid/brine in a can of cooked chickpeas)


To a large mixing bowl, add gluten-free flour, oat flour, almond flour, cornstarch, salt, baking powder, and organic cane sugar. Whisk to combine. Set aside.
To a medium mixing bowl, add coconut milk, vanilla (optional), and melted vegan butter and whisk thoroughly to combine. Set aside.
To a small mixing bowl, add aquafaba and whisk vigorously or beat on high until soft peaks form. (It’s OK if they don’t quite form peaks – just get it as light and foamy as possible.)
Add wet ingredients (excluding aquafaba) to the dry ingredients and whisk until just combined. Then add whipped aquafaba and fold into the batter with a mixing spoon until just combined (see photos for guidance).
Let the batter rest while your iron preheats – about 5 minutes.
Once preheated, add roughly 1 cup batter (or until the surface is almost completely covered) to the waffle iron and close. My new waffle iron (which I love so far) makes Belgium-style waffles, so it flips the waffle over to spread the batter evenly, which helped these puff up and crisp up really well. Depending on your model, cook for 5-7 minutes or until golden brown and crispy.
Remove cooked waffle from the iron, place on a baking sheet, and keep warm in a 200 degree F (93 C) oven while continuing to cook waffles until batter is used up. The recipes yields about 3 large or 5 small waffles (depending on the size of your waffle iron).
Serve immediately with desired toppings. These are delicious plain or with a little vegan butter and maple syrup. However, my favorite combination is peanut butter and banana plus maple syrup.
Store leftovers in the refrigerator for 3 days or the freezer for 1 month. Reheats extremely well in oven on low-medium broil or toaster until hot and crispy.


21. [752 Shares] – Lentil Cashew Loaf [Vegan, Gluten-Free]


The lentils and cashews make a dense moist loaf while the sundried tomatoes accent the flavor perfectly. The loaf is finished with a savory glaze that puts this dish over the top.


1 brown onion, diced
1 cloves garlic, crushed
1 cup cashews
1 15-ounce can brown lentils, drained
1 15-ounce can red kidney beans, drained
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1/2 cup sun-dried tomatoes, diced
1 cup carrot, grated
1 cup bread crumbs (gluten-free, if necessary)
1/4 cup brown sugar
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 tablespoon tomato sauce
1 tablespoon vegan butter
1 teaspoon lemon juice


Fry the onion and garlic in some oil for around 5 minutes and set them aside.
Blend the cashew in a food processor until it’s fine.
Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme, rosemary, salt, pepper, and sun-dried tomatoes.
Blend the mixture until well.
Transfer mixture into a mixing bowl and add the grated carrots and breadcrumbs. Mix everything up with your hands.
Add this mixture to a loaf tin and bake for 30 minutes in a preheated oven at 355°F.
Mix all of the glaze ingredients together in a small saucepan and bring them to a boil.
Simmer them for a few minutes and then pour over the loaf after it’s cooked for 30 minutes.
Cook the loaf for a further 30 minutes with the glaze on top
Let the loaf cool down for about 30 minutes before taking it out of the loaf tin.



22. [711 Shares] – Gluten-Free Low-Carb Banana Bread Recipe


This low-carb banana bread uses almond meal instead of flour, which not only brings down the carb count but makes this a deliciously gluten free recipe.

3 medium bananas, very ripe
3 eggs
2 tablespoons oil
2 cups almond meal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

Heat oven to 350 F.
Lightly coat a 9×5-inch loaf pan with cooking spray and set aside. If you have a 2-cup liquid measuring cup, use it, as this makes it easier to measure the wet ingredients.
Roughly mash the bananas, and spoon into a 2-cup measuring cup. The banana should be about a cup, but the exact measurement isn’t important. The main thing is that all the wet ingredients together will total 2 cups.
Add the eggs, oil, and water to your measuring cup. Stir with a fork to blend. Then finish filling the cup to the 2-cup line with water.
In a medium bowl, whisk together almond meal, baking powder, and salt until well blended.
Add the wet ingredients from the measuring cup to the dry ingredients and beat for 2 to 3 minutes or just until well combined. Don’t over mix. Stir in walnuts.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
Remove from the oven and place on a wire rack. Cool for 10 to 15 minutes. Run a knife around the edges of the bread and invert it onto the rack. Turn bread on its side to cool completely before slicing.



23. [697 Shares] – Healthy Paleo Cranberry Coffee Cake


Healthy gluten free paleo coffee cake filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man! Dairy free.


Cake Batter
1 cup almond flour- Buy Here
1/2 cup arrowroot flour- Buy Here
1/3 cup maple syrup- Buy Here
1/4 cup coconut oil- Buy Here Solid- not melted
3 medium eggs
2 teaspoons vanilla extract- Buy Here
1/2 teaspoon sea salt- Buy Here
1 1/2 cup fresh cranberries
Crumble Topping
1/3 cup coconut sugar- Buy Here
1/3 cup almond flour- Buy Here
2 tablesoons ground cinnamon


Preheat oven to 350F.
Grease and flour a 10″ spring form cake pan.
In a medium size mixing bowl combine all the ingredients for the batter (except the cranberries). You can use a blender, food processor, or KitchenAid mixer for this.
Once the batter is completely smooth stir in the cranberries.
Pour the batter into the spring form cake pan.
In a small bowl, mix together the ingredients for the crumble topping. Then gentle sprinkle the crumble topping over the coffee cake batter.
Bake on 350F for 60 minutes until golden brown.



24. [688 Shares] – Gluten-Free French Toast


Want a lighter version to an old favorite? Fiber-rich eggplant substituted for bread makes this unconventional French toast nourishing and fulfilling. Topped with seeds, butter, and coconut yogurt, this breakfast will fuel you for your day. It’s a healthier alternative to the original you can eat anytime. It’s better than the real thing!


1 large eggplant (or 2 small)
1 tablespoon sea salt
2 whole eggs
2 tablespoons coconut milk
1 teaspoon cinnamon
½ teaspoon vanilla
1 tablespoon coconut oil
Toppings Ingredients
2 dollops tahini (or sub for any nut or seed butter)
2 heaped tablespoon coconut vanilla bean yogurt
1 cup your choice of (preferably activated) nuts and seeds (I like walnuts, almond, sunflower seeds, and pumpkin seeds)
2 tablespoon raw cacao
½ cup coconut chips
2 tablespoons rice malt syrup (optional if you want it sweeter).


Slice the skin off the eggplant. Cut into 1-centimeter rounds and pierce with a fork 3 times (large round may require more). Sprinkle salt over and let sit for 10 to 15 minutes and do some yoga or tomorrow’s food prep in the meantime!
In a bowl, combine the eggs, coconut milk, cinnamon, and vanilla, and whisk to combine. Heat the coconut oil in a small skillet over medium heat. Dab the pieces with paper towel to remove excess water, and put each piece of eggplant in the egg mixture. Holding onto as much mixture as possible, place the eggplant on the skillet. Repeat for all pieces of eggplant. Cook for 10 minutes on the first side over low heat and 5 minutes on the other side.
To serve, stack half the pieces on one plate and half on the other. Top each serve with half the tahini, yogurt, mixed nuts and seeds, raw cacao, coconut chips, and a small drizzle of rice malt syrup if you want it sweeter



25. [479 Shares] – Gluten and Dairy-Free Muffins


Pack these tasty muffins in your picnic basket. They are gluten and dairy-free so everyone can eat them.


Light olive oil, to grease
3 eggs
1 x 120g can apple puree
160ml (2/3 cup) soy milk or rice milk
80ml (1/3 cup) honey
80ml (1/3 cup) light olive oil
1 medium (about 150g) red apple, cored, peeled, finely chopped
1/3 cup frozen or fresh blueberries
200g (1 1/2 cups) Orgran gluten and wheat-free self-raising flour
175g (1 1/2 cups) gluten-free soy compound
1 teaspoon ground cinnamon
Pure icing sugar, to dust

Step 1 Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to grease.
Step 2 Whisk together the eggs, apple puree, milk, honey and oil in a bowl until combined. Add the apple and blueberries and stir to combine.
Step 3 Sift the flour, soy compound and cinnamon over the apple mixture and stir until just combined.
Step 4 Spoon among prepared pans. Bake in oven for 20-25 minutes or until a skewer inserted into centres comes out clean. Turn onto a wire rack. Dust with icing sugar to serve



26. [466 Shares] – Low Carb BBQ Sauce Recipe (Sugar-free, Gluten-free)


This sugar-free, gluten-free, low carb BBQ sauce recipe is sweet, smoky, spicy & tangy in one. Super easy too, with only 5 minutes prep time!

2 1/2 6-oz cans Tomato paste
1/2 cup Apple cider vinegar
1/3 cup Powdered erythritol (or any sweetener of choice, preferably either powdered or liquid)
2 tbsp Worcestershire sauce
1 tbsp Liquid hickory smoke
2 tsp Smoked paprika
1 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Sea salt
1/4 tsp Chili powder
1/4 tsp Cayenne pepper (or more if you like it hot)
1 1/2 cup Water (approximate amount – see instructions)

Whisk all ingredients together in a saucepan, adding the water last. Start with a cup of water, then whisk in a bit more at a time, until it reaches a consistency *slightly thinner* than barbecue sauce. I ended up using about 1 1/2 cups of water, but it will vary depending on how thick your tomato paste is.
Bring to a gentle boil at medium-high heat, then reduce to medium-low. Simmer, uncovered, stirring frequently, for 20 minutes, or until slightly thickened.
Taste and adjust sweetener or cayenne pepper if you prefer the sauce to be sweeter or spicier. If it’s still thicker than you like, you can stir in additional water, a tablespoon at a time, until reaching desired consistency.



27. [465 Shares] -Gluten-free Vegan Cinnamon Rolls


Follow this easy recipe to make your own delicious, soft, cinnamon buns that taste great with organic tea!

Dough ingredients

1 Tbsp yeast

2/3 cup organic unsweetened almond milk, slightly warmed

2 1/2 Tbsp melted organic & fair trade unrefined coconut oil

1/4 cup organic brown sugar

1/4 cup organic almond oil

One egg worth of egg substitute already mixed

1 tsp organic pure vanilla extract

2 1/4 cups organic gluten-free flour blend

2 tsp organic baking powder

1/2 tsp fine sea salt

Filling ingredients

1 cup brown sugar packed

1 1/2 Tbsp organic & fair trade cinnamon (cassia) powder

1/3 cup melted organic & fair trade unrefined coconut oil

1 1/2 tsp organic coconut flakes

1 heaping Tbsp. finely chopped organic goji berries

Glaze ingredients

1/2 cup organic orange juice

1 1/8 cup organic sugar

1/2 cup organic coconut flakes

2 pinches fine sea salt

1 tsp organic orange peel powder

1 tsp lemon or orange zest or more to taste


Dough: Add warmed milk to yeast in a large bowl and let it dissolve and bubble for a few minutes. Add coconut oil, brown sugar, almond oil, egg substitute, and vanilla to yeast mixture. Stir until mixed. Slowly add flour, baking powder, and salt to the wet mixture. Stir until well combined. Shape dough into a ball, place in a greased container, cover with a towel, and let it rest for about an hour. Preheat oven to 400 degrees.

Filling: While dough is resting, combine all filling ingredients in a bowl. If you prefer something sweeter, substitute the goji berries with your preferred dried fruit.

Creating rolls: Lay out wax or parchment paper, lightly flour, and roll dough until it’s a quarter inch thick. If the dough is a bit dry, rub with a tiny bit of coconut oil. It is best to roll out the dough in a long oval shape (portrait view) rather than a circle in order to roll it into a log later. Cover rolled-out dough with filling evenly, leaving a half inch space around the edges. Rather than spreading the filling with a spatula, try spooning and leaving the mixture a bit loose when covering dough. Starting from the bottom of dough, start to tightly roll the dough into a log shape. Roll and then use parchment paper to help tighten and smooth each time you roll. If the dough breaks, smooth over with hands. Cut with a sharp knife into rolls about two inches wide. Place them in a greased dish with some space for expanding. Bake for 18-22 minutes.

Glaze: Put sugar and orange juice into a saucepan and bring to a boil. Then reduce heat, and let simmer for five minutes. Add all other ingredients and mix. The longer you simmer, the thicker the glaze will be. Drizzle over rolls after they are done baking and enjoy.



28. [446 Shares] – Gluten Free Asian Seafood Salad Recipe


2 cups water
½ cup lime juice, divided use
1 pound mussels, cleaned and de-bearded
½ pound medium raw shrimp, peeled and deveined
½ pound calamari, cut into ¼-inch rings
1 pint cherry tomatoes, halved
½ red onion, diced
1 jalapeno pepper, seeds and veins removed, minced
½ cup cilantro leaves
2 ½ tablespoons San-J Mongolian Sauce

Combine water with ¼ cup lime juice in a medium saucepan and bring to a boil. Add the mussels, cover the pan and cook, shaking the pan occasionally, until the mussels have opened, about 6 minutes.
Discard any mussels that do not open. Remove the mussels with a slotted spoon and place in a colander set over a large bowl. Reduce heat so that the cooking liquid is simmering, add the shrimp, and cook until they are opaque and curled, 30 – 60 seconds.
Remove with a slotted spoon and add to the colander with the mussels. Add the calamari rings to the cooking water and cook until they turn opaque, about 1 minute. Remove calamari from the cooking liquid with a slotted spoon and add to the colander.
Place all the drained seafood in a large bowl; add the tomatoes, onion, jalapeno, and cilantro. In a small bowl stir together the remaining ¼ cup lime juice and the San-J Mongolian Sauce. Add to the seafood and stir gently. Serve immediately or refrigerate for up to 2 hours.



29. [407 Shares] – Gluten-Free Apple Galette Recipe


While pies, crumbles and even tarts are widely known and baked, apple galette recipes are less common but even easier to make, including gluten-free.


2–3 apples of choice, thinly sliced
Flour Mixture
⅓ cup sprouted almonds
2 tablespoons gluten-free sprouted flour blend (brown rice, oat, sorghum)
5 tablespoons maple sugar, divided
Galette Crust
2½ cups gluten-free sprouted flour blend (brown rice, oat, sorghum)
1 teaspoon Himalayan salt
1 tablespoon maple sugar
2 sticks unsalted grass-fed butter, chilled and cubed
¼ cup ice water


Process the flour mixture and set aside.
Process the first three ingredients of the galette crust mixture.
Add in the butter, while pulsing until well combined.
Add in ice water, little by little, while pulsing until thick dough is formed.
Roll dough into a disc and wrap with saran wrap.
Refrigerate for 2 hours.
Preheat oven to 400 F.
Remove the galette crust and roll dough into a 10–12 inch circle.
Coat with some of the flour mixture.
Arrange apples in a circle, then top with more of the flour mixture.
Fold pie crust over apple mixture.
Brush with coconut cream and sprinkle with more maple sugar.
Refrigerate for 25 minutes.
Bake for 50 minutes to 1 hour, or until crust is golden.



30. [352 Shares] – Low Carb Chili Recipe in a Crock Pot or Instant Pot (Paleo, Gluten-free)


An easy low carb chili recipe in a Crock Pot slow cooker or Instant Pot pressure cooker! Made with just 10 ingredients. Healthy, paleo & gluten-free.

2 1/2 lb Ground beef
1/2 large Onion (chopped)
8 cloves Garlic (minced)
2 15-oz can Diced tomatoes (with liquid)
1 6-oz can Tomato paste
1 4-oz can Green chiles (with liquid)
2 tbsp Worcestershire sauce
1/4 cup Chili powder
2 tbsp Cumin
1 tbsp Dried oregano
2 tsp Sea salt
1 tsp Black pepper
1 medium Bay leaf (optional)

Crock Pot slow cooker instructions
In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.
Instant Pot pressure cooker instructions
Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. Place the bay leaf into the middle, if using.
Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
Wait for the natural release if you can (to retain the most moisture in the chicken), or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.



31. [349 Shares] – Gluten-free Bacon Mashed Potato Stuffed Meatloaf Recipe



2.5 lbs ground beef
24 oz cooked mashed potatoes (I used Simply Potatoes Sour Cream & Chives)
6 oz shredded sharp cheddar cheese
2.5 tbsp bacon sprinkles (I used Hormel) – split into 2 tbsp and 1/2 tbsp
1.5 tbsp onion powder
1.5 tbsp garlic powder
1 tsp garlic salt
1 tsp black pepper


Preheat the oven to 350 f.

Place the ground beef, onion powder, garlic powder, garlic salt, pepper and 2 tbsp bacon sprinkles into the mixing bowl and combine thoroughly.

Place beef into the loaf pan, pushing middle up the sides of the meatloaf pan to create a well and form 4 walls.

Place the cheese into the well in the meat, filling it. Push the cheese down a little with a spoon if the cheese is overflowing out of the well.

Place the mashed potatoes on top of the cheese.

Sprinkle the remaining 1/2 tbsp bacon sprinkles on top of the potatoes.

Bake for 50 minutes.

Remove from oven and let sit for 5-10 minutes. You could eat it sooner but the cheese will be really soft so it could be hard to cut neatly if you don’t wait a few minutes.



32. [348 Shares] – Gluten Free Orange Scented Coconut Cake



Butter (room temperature) – 4 tbsp
Coconut oil – 8 tbsp
Castor Sugar – ½ cup
Eggs – 2 nos
Desiccated coconut – ¼ cup
Fresh coconut – 1 cup
Almond Flour – ¼ cup
Baking powder –1 tsp
Vanilla extract- 1 tbsp
Orange Juice – 1 whole
Orange Zest – 1 whole
Coconut milk – 3 tbsp
Salt – pinch


Preheat the oven to 180°C. Line a 9 inch square tin with coconut oil and dust with almond flour. Mix the almond flour, desiccated coconut, baking powder, salt, and fresh coconut together in a bowl.
In a bowl mix the butter and oil together with wooden spoon until combined, add the sugar, orange zest, and vanilla extract and beat well until well incorporated.
Add the eggs one at a time and beat well between each interval. Add half the dry ingredients and fold. Add the orange juice and coconut milk and the rest of the dry ingredients and fold together.
Pour into prepared tin and place in the middle of the oven for 20-23 mins until a toothpick inserted comes out with moist crumbs on it. Do not over bake, as it would dry out.



33. [265 Shares] – Easy Lobster Bisque Soup Recipe – Gluten Free Keto


Make your own gourmet soup at home with this easy lobster bisque recipe. And, this homemade version is low carb and gluten free!

4 lobster tails frozen in shells (or fresh)
2 tablespoons olive oil extra virgin
1/2 cup onion chopped
1 1/2 teaspoons garlic minced
1 cup dry white wine
2 teaspoons Worcestershire sauce
1 teaspoon celery salt
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
1 tablespoon tomato paste increase to 2 tablespoons for more tomato flavor
2 cups lobster stock
2 cups heavy cream
4 tablespoons butter

Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water.
Remove meat from shells then return the shell to water and boil for another 10 minutes. Using fine mesh strainer, strain lobster stock and reserve 2 cups.
Chop lobster meat into bite sized pieces. Set aside.
Add olive oil to medium sized sauce pan and heat over medium high heat. Saute onion and garlic and cook for about 5 minutes.
Slowly add the wine, then stir in the Worcestershire, celery salt, thyme, paprika, cayenne pepper, and black pepper.
Stir in the tomato paste and reserved lobster stock. Simmer about 10 minutes.
Puree mixture in blender or use a stick blender in the pot until smooth.
Return mixture to pot, if needed, and add in the heavy cream and butter. Add additional salt if needed.
Add lobster meat and continue to simmer for another 5-10 minutes.



34. [260 Shares] – Vegan & Gluten-Free French Toast with Caramelized Bananas


Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!

For the French toast:
1 cup (240ml) unsweetened almond or macadamia milk (strained if homemade)
1 ripe medium banana
2 tablespoons pure maple syrup, plus more to serve
1 teaspoon natural vanilla extract
1 tablespoon white (or black) chia seeds
1 teaspoon ground cinnamon
1⁄4 teaspoon natural salt
8 slices gluten-free sandwich bread
1⁄4 cup (60ml) coconut oil (in liquid form), plus more as needed
For the caramelized bananas:
2 medium bananas, thickly sliced on the diagonal
1⁄4 cup (37g) coconut sugar
1 to 2 tablespoons coconut oil (in liquid form)
Pure maple syrup, to serve
Optional boosters:
1⁄4 cup (60ml) bourbon or rum
2 tablespoons crushed raw pecans or walnuts
1 tablespoon unsweetened dried shredded coconut

1. Set the oven to its lowest temperature or the “warm” setting.
2. Make the French toast batter: Combine the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly.
3. Soak the bread in the batter: In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.
4. Cook the French toast: In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy.)
Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm, and repeat to fry the remaining bread, adding more coconut oil to cook each batch.
5. While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zipper-lock bag, seal, and shake to coat evenly. In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and the bourbon booster (if using), and fry for about 2 minutes on each side until nicely caramelized.
6. To serve: Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster. Pass maple syrup at the table.



35. [255 Shares] -Gluten-Free Coconut Cake


Ingredients for the Cake
2 cups sifted gluten free flour mix (I used Bob’s Red Mill 1-to-1 Baking Flour)
2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 cup shredded unsweetened coconut
1 cup full-fat coconut milk
½ cup Coconut Cream – melted (if you can’t find it, use canola or grapeseed oil)
10 large eggs, separated, at room temperature – 2 yolks set aside for another use
1 tablespoon pure vanilla extract
Ingredients for the Glaze
1 cup confectioners’ sugar
2 tablespoon coconut milk
2 tablespoon coconut rum
pinch of kosher salt
2 tablespoons shredded, unsweetened coconut – toasted

1. Place rack in center of oven. Preheat oven to 350 degrees. In a large bowl, stir together cake flour, 1 cup granulated sugar, baking powder, salt and coconut until combined.

Give coconut milk a good shake and open the can. In a bowl, whisk together 1 cup of the coconut milk with the coconut cream, 8 egg yolks and the vanilla.

2. Using an electric mixer fitted with whisk attachment, beat egg whites on medium speed until frothy, 1-2 minutes. Slowly add remaining sugar (1c) to egg whites. Continue to whisk until egg whites are a bit glossy and hold a soft peak when you raise whisk, 2-3 minutes more.

3. Make a well in center of dry ingredients, then pour coconut-milk mixture into well. Use a rubber spatula to stir until well combined. Add a few large spoonfuls of beaten egg whites to the batter and fold in using a rubber spatula. This will “loosen” the batter and make it easier to fold in the remaining whites and keep the cake very lofty. Add remaining egg whites and fold in gently until well combined.

4. Use a rubber spatula to scrape batter into a 10-inch ungreased tube pan with a removable bottom. Bake cake until it is pale golden and springs back when you poke it at the center, 45 minutes. Remove from oven and let cool in pan, upside down, on a wire rack supported by the inner tube. When cake is cool, run a knife around sides to slip off pan, then along tube and bottom to loosen cake. Quickly invert onto a plate and then flip it right-side up onto a serving plate

5. Make glaze: In a bowl, whisk together the confectioner’s sugar, a pinch of salt, the coconut milk and coconut rum to a somewhat thick, but pourable consistency.

6. Spoon glaze over top and sides of cake, allowing extra to drip off. Sprinkle with toasted coconut and serve.



36. [223 Shares] – Gluten Free Blueberry Oatmeal Yogurt Pancakes Recipe


These Gluten Free Blueberry Oatmeal Yogurt Pancakes are a gluten free pancake high in protein for a delicious, healthier breakfast!

1/2 cup Oats (gluten free)
1/2 teaspoon Baking Powder
6 oz. Greek Yogurt
1/2 medium ripe Banana
1 Egg
1/2 teaspoon Vanilla
1/3 cup Blueberries (fresh or frozen)

Place all ingredients, except blueberries, into a blender and blend until smooth. You may need to add a teaspoon of milk if your batter is too thick.
Set batter aside to thicken up for a few minutes.
If batter is too thin, add a tablespoon or two more of oats and blend again.
Grease a nonstick skillet or griddle with cooking spray and heat over medium low heat.
Drop small circles of batter (about ¼ cup) onto the heated skillet.
Sprinkle a few blueberries on top.
Cook until bubbles appear on top.
Flip cakes and cook until golden brown on underside.
Wipe skillet clean and repeat with more cooking spray and remaining batter.
*Makes about 4-6 pancakes.


37. [215 Shares] – Green Chile Casserole Recipe



4 tbsp avocado (or olive) oil divided
1 lb ground beef or ground turkey
16 – 6 inch corn tortillas
1 large sweet potato
1 can or two cups black beans (drained and rinsed)
1 can corn (drained)
1 cup fresh salsa ( find my recipe here )
1 pouch Frontera Green Chile Enchilada Sauce
2 cups shredded cheese (cheddar or Mexican blend)
Cilantro for garnish (optional)
Seasoning for the meat
2 tbsp chili powder
1 tbsp cumin
2 tsp paprika
1 medium onion (chopped)
2 tsp Montreal Steak Seasoning


Preheat the oven to 350° F.
Peel and chop up your sweet potato in pieces no larger than 1/2 inch cubed. You may find it easiest to cut the sweet potato into very large chunks and chop it up using your food processor. I always use my Ninja blender for this.
Prep your ground meat. Cook meat on medium to medium-high heat in a large skillet or frying pan. Break the meat into small pieces.
While the meat is still raw, add your spices: chili powder, cumin, paprika, Montreal Steak Seasoning, and the chopped onion. Stir well to combine.
When your meat is almost fully cooked, add the chopped sweet potato and cook an additional 2-3 minutes. Add 2 tbsp oil if the mixture begins to dry out.
Coat the bottom of a 9 x 13 baking dish with 2 tbsp avocado (or olive) oil, arrange 8 corn tortillas (they will overlap one another).
Layer meat sweet potato mixture, 1/2 of the black beans, 1/2 corn, 1/2 of the cheese.
Add another layer of 8 corn tortillas.
Layer sweet potato mixture, remaining black beans, remaining corn, salsa, and Green Chile Enchilada Sauce.
Bake at 350° for 20-25 minutes.
Remove from the oven and immediately top with the remainder of the cheese. Let sit for 5 minutes then serve.



38. [205 Shares] – Roasted Broccoli and Cauliflower Recipe with Parmesan & Garlic (Low Carb, Gluten-free)


This healthy roasted broccoli and cauliflower recipe with parmesan and garlic is quick and easy with just 5 ingredients. A delicious way to serve veggies!

4 cups Broccoli (florets)
4 cups Cauliflower (florets)
1/3 cup Olive oil
6 cloves Garlic (minced)
2/3 cup Parmesan cheese (divided)
Sea salt
Black pepper

Preheat the oven to 450 degrees F. Line a large baking sheet (or two smaller ones that can fit side by side) with foil or parchment paper.
Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.
Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 15-20 minutes*, until the edges are browned. (Toss halfway through for more even cooking – optional but works better.)
Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.



39. [201 Shares] – Gluten-free Mini Quiche Lorraine


Great hot or cold, these mini quiche lorraine are easy to make and perfect for school lunchboxes.

1 teaspoon olive oil
4 middle bacon rashers, trimmed, chopped
1/3 cup grated tasty cheese
6 eggs
1 1/2 tablespoons milk
1 cup gluten-free plain flour
1 cup gluten-free self-raising flour
1/4 cup soy flour
1/4 cup rice flour
1 egg, lightly beaten
2 tablespoons olive oil

Step 1
Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
Step 2
Make pastry Combine flours in a bowl. Make a well in centre. Combine egg, oil and 3/4 cup cold water in a jug. Pour mixture into well. Stir until dough starts to come together. Turn out onto a lightly floured surface. Press into a ball. Knead until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Step 3
Heat oil in a frying pan over mediumhigh heat. Add bacon. Cook, stirring, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
Step 4
Roll pastry out on a lightly floured surface until 2mm thick. Using a 7cm round cutter, cut 24 rounds from pastry. Press rounds into prepared pan holes. Divide bacon and cheese between pastry cases. Whisk eggs and milk together in a jug. Divide egg mixture between pastry cases. Bake for 10 minutes or until set. Serve.



40. [198 Shares] – Gluten-Free Berry Crisp Recipe


Nonstick cooking spray
4 cups fresh or frozen strawberries, hulled and quartered
3 cups fresh or frozen blackberries
3 cups fresh or frozen blueberries
3 cups fresh or frozen raspberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons ground cinnamon
1 1/2 cups gluten-free rolled oats
1 cup gluten-free flour blend
1 cup brown sugar, packed
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt


Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
Cool for 10 minutes before serving.



41. [196 Shares] – Miniature Gluten-free Coconut & Banana Cream Pies
1 1/4 cups shredded coconut
1/4 cup sugar
1/8 t salt
2 egg whites
3 T sugar
2 t cornstarch
1 cup milk
2 egg yolks
1/2 t vanilla
1 banana

1. Preheat oven to 325°F. To prepare the crust, combine coconut, sugar, salt, and egg whites. Divide the mixture evenly between four 7-oz ramekins, and press into the bottoms and up the sides to form a crust. Bake for 18 minutes.
2. For the filling, add sugar and cornstarch to a small saucepan. Pour in the milk and whisk to combine. Heat over medium-low heat until mixture thickens slightly. Remove about 1/4 cup of the mixture and add it to the egg yolks. Mix well, and then pour the egg yolk mixture back into the pan. Whisk to combine and remove pan from heat. Stir in vanilla.
3. Slice the banana and arrange the slices in the bottoms of the ramekins. Evenly divide custard between the ramekins. Chill for at least 1 hour. Serve with a dollop of whipped cream.



42. [185 Shares] – Smokey Maple Roasted Chickpeas


Smokey Maple Roasted Chickpeas are a super tasty healthy snack which taste like maple cured bacon but are vegan and made with sesame oil, smoked paprika, onion granules and maple syrup.

1 400g tin chickpeas
1 tbsp sesame oil
¼ tsp smoked paprika
¼ tsp onion granules
½ tsp freshly ground sea salt
pinch of freshly ground pepper
1 tsp maple syrup

Drain and rinse the chickpeas in a sieve.
Pour onto a plate covered with kitchen paper and rub thoroughly dry with more kitchen paper.
Place the chickpeas in the ActiFry and set timer for 10 minutes, removing and shaking the pan half way through.
Add the sesame oil, smoked paprika, onion powder, sea salt and pepper and set timer for 8 minutes, removing and shaking pan half way through.
Finally drizzle the maple syrup over the chickpeas and set timer for 4 minutes, removing and shaking pan half way through.
Chickpeas should be crispy on the outside and slightly soft on the inside, continue cooking if necessary until ready.
Pour onto a plate and allow to cool for 10 minutes before serving.



43. [183 Shares] – Gluten Free Key Lime Tartlets
1 cup Hodgson Mill Gluten Free Apple Cinnamon Muffin Mix with Milled Flaxseed
1/4 cup brown sugar
1/2 stick butter, softened
1 pkg cream cheese
1/4 cup sugar
1 large egg
1 Tbsp. lime zest, freshly grated (from 1-2 Persian limes or 3-4 Key limes)
2 Tbsp. lime juice (from 1 Persian lime or 3-4 Key limes)

Preheat oven 350oF. In a large bowl, beat crust ingredients together until crumbly. Place paper liners in mini muffin tin. Press a heaping teaspoon of crust mixture into each muffin liner until packed (don’t forget, you’ll be making 36 tartlets, not 24, so portion your mix accordingly.) Liners will be about ⅓ full when packed. Bake 8 minutes. Let cool slightly.

Meanwhile, in another large bowl, blend together all filling ingredients (cream cheese, sugar, egg, lime zest and juice) with an electric mixer. Spoon a teaspoon of filling into each liner on top of each prebaked crust. Fill each liner until about ¾ full, and remember to reserve ⅓ of the total mixture for the last 12 tartlets. Add some lime zest on top and bake 10 minutes or until firm. Cool in pan. Carefully lift each tartlet from muffin tin to serve. For best results, paper liners remove easier when tartlets have been chilled before serving.



44. [176 Shares] – Gluten-Free Quinoa Chocolate Cake Recipe


For chocolate-lovers, the struggle is always finding healthy alternatives that taste just as good in your baking. Fortunately for you, this chocolate cake recipe is out of this world – and healthy! This cake, made with quinoa, is gluten-free, and packs the additional nutritional punch of quinoa.


2 cups organic quinoa, cooked
1/3 cup almond milk
4 organic eggs (use chia seed gel for vegan option)
½ cup ghee (use coconut oil for a vegan /dairy free version)
1 tsp vanilla extract
¾ cup lakanto (or other sweetener such as coconut sugar)
½ cup cacao powder
1-1/2 tsp baking powder
½ tsp baking soda
½ tsp Himalayan salt


Preheat oven to 350 degrees. Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.
Melt butter.
Put the quinoa, milk, eggs, melted butter, and vanilla into a food processor fitted with the metal “S” blade. Pulse to combine and then process until smooth, this will take about 30-60 seconds.
Add the Lakanto, cacao powder, baking powder, soda, and salt to the bowl and pulse to combine well.

For a single layer cake: 1) Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean. 2) Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.
For a two layer cake: Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean.

For cupcakes: Divide batter into paper cupcake liners in muffin pan, filling 2/3 full and bake 15-18 minutes or until a toothpick comes out clean.

German Chocolate Frosting

16 Medjool dates, pitted
Water to cover dates in bowl
¼ cup water
¾ cup coconut, organic, unsweetened, finely shredded
½ cup organic pecan

Place 16 pitted in enough water to cover. Soak for 20-30 minutes to soften.
Drain water from dates, reserving ¼ cup for processing
Place dates in food processor with “S” blade. Add reserved date water.
Process till smooth and creamy
Add pecans and coconut, mix till blended.

Chocolate Ganache Frosting

¼ cup maple syrup
½ cup coconut oil, organic
¾ cup cacao powder, organic

Place all ingredients in high-speed blender and process till smooth.
Spread on cake or muffins and place in fridge to set the ganache.



45. [160 Shares] – Raw Buckwheat Breakfast Bowl Recipe (Vegan, Gluten-Free)


A substantial and comforting breakfast bowl for cold, dark mornings. Summer and warmer weather brings us green smoothies, colourful fruit, and energizing breakfast bowls, and although we can enjoy our green juices and blender concoctions all year long, sometimes a heartier, more substantial, and comforting breakfast bowl is appropriate for those cold, dark mornings. This buckwheat, clementine, and chia bowl is all that and more. First, it’s a fantastic source of complete protein, soluble fiber, omega-3 fatty acids, B vitamins, and a whole list of minerals and antioxidants—as nutritious and health supportive as it comes.

½ cup raw buckwheat, soaked in water overnight
1 clementine, peeled
1 tablespoon ground flaxseed
2 teaspoons chia seeds
¼ teaspoon cinnamon
¾ cup unsweetened almond milk
1 medjool date, pit removed

Clementine pieces
Chia seeds
Almond butter


Drain and rinse the buckwheat.
Add all ingredients to a blender and blend for 30 seconds. You can blend longer to achieve a smoother texture if you prefer.
Top with your favorite or suggested toppings.



46. [154 Shares] – Meatball Jollof Stew – West African Flavours {Gluten-Free)


Vegetable oil
30 large meatballs
For the jollof sauce
Two small onions, finely chopped and divided
1 red bell pepper, roughly chopped
Chopped scotch bonnet chilli to taste
400g (14oz) chopped tomatoes
1tbsp tomato puree
2 cloves garlic peeled
2cm piece of peeled ginger
1 stock cube
2 bay leaves
1 tsp white pepper
1 tsp dried thyme
120ml (0.5 cup) water
To serve:
Jollof Rice
Extra chilli

Heat 1 tbsp olive oil in a frying pan, and brown the meatballs on all sides, remove from the heat and set aside.
Cook the jollof sauce:
Add half the onion, the pepper, scotch bonnet chilli to taste, chopped tomatoes, tomato puree, garlic, ginger and stock cube into a blender and blend into a smooth paste and set aside.
Heat 1 tbsp oil in a frying pan over medium heat add the remaining onion, 1 tbsp of the water and bay leaves and fry for 7 mins until soft. Add the tomato pepper paste, white pepper, thyme and water, stir well, reduce the heat and cook for approx. 25 min till the tomato sauce is cooked through.
Add in the meatballs, bring to the boil and then reduce to a simmer and cook for about 10 mins until the meatballs are cooked through. Adjust seasoning
To serve:
Serve the meatball jollof sauce over some jollof rice, with extra chilli on the side. Enjoy every mouthful.



47. [150 Shares] – Healthy Turkey Taco Chili Recipe


This Healthy Turkey Taco Chili comes together in just over 30 minutes! It’s healthy, gluten free, loaded with veggies and lean protein, and absolutely delicious! Bring ooooon the chips, salsa, enchiladas, tacos, rice, beans, and more!

Instead of using tortillas, I deconstructed the taco and made it into a lower carb soup.

I also loaded up on the veggies, because, why not? I promise you can’t even taste them!

Here’s what you’re gonna do:

Heat a stockpot over medium heat
Spray with cooking spray
Throw in veggies – onion, red pepper, green pepper, celery, carrot, zucchini – and a packet of your fave taco seasoning and cook for about 5 minutes
Add in Ground Turkey Breast and cook for an additional 5 minutes
Pour in diced tomatoes, corn, tomato sauce, fat free refried beans, and chicken broth
Boil –> cover –> simmer
Top with: non fat plain greek yogurt, chips, crackers, cheese, cilantro, lime, etc.



48. [150 Shares] – Shepherd’s Pie Recipe | Gluten Free


Try this healthy version of a classic dish. Shepherd’s Pie with healthy fats and vegetables.

Makes 6 servings as a meal or 12 snack-sized portions | Gluten free


2 lbs. ground beef or bison
1 tsp. coconut oil
2 c. carrots, diced
2 c. onion, diced
1 c. celery, diced
8 oz. mushrooms, sliced
2 cloves garlic, minced
1 tsp. olive oil
1 T. tomato paste
1 tsp. dried thyme
Salt and pepper to taste
½ c. chicken broth (preservative free) or water
1 medium cauliflower head
4 small potatoes
4 T. heavy cream
2 T. butter
salt to taste


1. Preheat oven to 350 degrees. Brown meat with olive oil in a frying pan and transfer to a 13 by 9 baking dish.
2. Sauté all ingredients for about 7 minutes.
3. Stir ingredients into vegetable mixture and cook for about 2 minutes.
4. Add broth to vegetables and bring to a boil. Add cooked meat, from step 1, to the vegetables and simmer for 5 minutes. Return entire mixture to baking dish.
5. Cook cauliflower and potato until soft and whip together. Add cream, butter, and salt to whipped mixture. Spread topping mixture over meat and vegetables.
6. Bake at 350 degrees for 25-30 minutes.



49. [148 Shares] – Chicken Cordon Bleu Recipe (Gluten Free)


Eating gluten free shouldn’t mean boring or plain recipes. This elegant recipe will make you feel like you’re at a five star restaurant.


6 boneless skinless chicken breasts
1 tbsp (15 mL) butter
2 cups (500 mL) Rice Chex* cereal
1 tsp (5 mL) garlic salt
2 tsp (10 mL) dried basil leaves
1 egg
1/2 cup (125 mL) milk
6 slices gluten-free sliced cooked ham
6 slices gluten-free Provolone cheese
1/2 cup (125 mL) gluten-free flour blend

Toothpicks (for securing rolled chicken)


1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 to 1/2 inch thick.
2. Heat oven to 375ºF. Grease 13×9-inch (3-quart) glass baking dish with butter.
3. In food processor, place cereal, garlic salt and basil. Cover; process until finely ground like flour. Set aside. In small bowl, beat egg and milk; set aside. Layer 1 piece of ham and 1 piece of cheese on each chicken breast. Roll up and secure each with a toothpick so that cheese and ham is enclosed within chicken. Coat each rolled chicken breast with gluten-free flour blend, then egg mixture, and then cereal mixture. Place in baking dish.
4. Bake 35 to 40 minutes. Serve with cheesy mashed potatoes and your favourite vegetable or salad.



50. [143 Shares] – Gluten Free Oven Fried Chicken Recipe


Enjoy some southern-style country cooking with this gluten free oven fried chicken recipe. The secret: Glutino breadcrumbs. Try it out for dinner tonight!

3 ½ cups of Glutino Gluten Free Breadcrumbs
2 tsp. dried thyme
1 tsp. freshly ground black pepper
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. garlic powder
½ tsp. salt
¼ tsp. cayenne
2 large egg whites
1-1/4 cup low fat buttermilk
3 whole skinless, boneless chicken breasts, split or 6 boneless, skinless chicken thighs

Preheat oven to 450 degrees.
In a medium bowl, stir together breadcrumbs and spices. Reserve.
In another medium bowl, whisk together the egg whites and the buttermilk.
Dip each piece of chicken in buttermilk mixture then roll in breadcrumb mixture, coating well. Press lose crumbs into the meat.
Place each piece of chicken on a no-stick cookie sheet (or lightly oil a baking sheet).
Bake 20-25 minutes or until golden, turning once halfway through baking. Serve warm


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