Gluten free or not gluten free – this is the question!

A lot of people are confused about the new trend that gluten free has become and for a good reason – they also find it hard to find any easy gluten free recipes. Myself, as a health practitioner, I hear this a lot:

Why is that now, everyone has a gluten allergy and our ancestry ate cereals on a daily basis and had no problems?

To answer this question, we must look at certain areas that have changed in the last 50 years:

  • air pollution increased
  • soil pollution increased
  • our grains are mostly genetically modified organisms
  • we work in stressful environments
  • we have no time for chewing our food
  • the list can go on an on

If you look at all these, you can easily see that our body now is more sensitive than the body our grand grand parents had. For this matter, the food that is most commonly eaten is not as nutritional as it used to be and especially with GMO food, our gut, and the whole digestive system is starting to suffer and more and more auto-immune diseases are created, that did not exist in the past.

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Gluten Intolerant vs. Gluten Sensitive

This is why, it has been researchedand I would love to go into more details about this in an upcoming post – that a vast majority of people are gluten sensitive. However, this does not mean that all these people are celiac. There is a big difference between gluten intolerant and gluten sensitive. The first one is permanent while the last one can be ‘cured.

Looking for answers to my health condition, I also tried being gluten free and it lasted for more than a year. The reason why I stopped, it is not because it was not good for me, but I noticed my digestive problems went away, and noticed that my sensitivity has diminished – so now, I am mostly gluten free, but I do have a few days a month when I ‘cheat‘ and enjoy my ancestry food and feel awesome! As long as your gut has healed, there is no reason why you should not eat gluten – but in moderation, due to all the factors mentioned above. Know your own body and you will know what to do.

Unfortunately, nowadays, a lot of people suffer from lots of illnesses, and not just physical ones, but also hormonal, emotional… which, in the end are all caused by not taking care of our Primary Food (career, physical activity, spirituality, relationships) and our Secondary Food (what we eat every day).

One thing that I do when I start working with a new patient that has various health issues, is to take them off gluten, dairy, soy, corn and eggs for a short period of time and then, experimenting with each group individual, to see which one is the one causing the problems. Sometimes there are all, sometimes just gluten or just dairy. Mostly is gluten, plus one or two of the others.

Since, so many people, should adopt a gluten free diet, even for a little while, they kind of start to panic, asking me all the time:

What am I supposed to eat then?

Being gluten free is not so hard, in fact it is more creative and a lot healthier! We are so used to eating bread, pastry, cake, biscuits, sandwiches, muffins, cupcakes etc… that we forget what other cereals besides wheat there is out there. For this reason, being gluten free is like being on an amazing diet, full of diversity, new vitamins and amino acids, new flavors, and new recipes.

I am not a fan of modified wheat, that does not have gluten in it, (I will write a new post, explaining why is that) but I am a big fan of other types of bread, made out of gluten free flour – trust me, there are many options out there!

In fact, there are so many options, that I decided to do some research and came up with a Meal Started Kit, for 2 full weeks, 14 days of only gluten free meals. These healthy, diverse meals will totally improve your diet. Even if you are not gluten sensitive (which you might not be sure it is true – most symptoms people do not notice), there is no harm in trying a 2 week experiment and see how you feel. I can bet, you will have more energy, you will lose weight (it is interesting how the inflammation disappears in the body, causing the fat to melt down without actually any work), the ones that are very skinny and always say ‘I can eat whatever I want, even ice cream at 1 am, because I never get fat‘, might actually gain some structure (not talking about fat, but their body will assimilate the food better, and nutrients will not be eliminated, but used by our body), you might improve your sleep and a lot of other benefits. (please let me know in a comment below what they are if you see any – I would love to see how gluten free can improve one’s life)

14 Day Gluten Free Meal Plan

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If order to have a balanced meal plan even if it is gluten free or not, it is important to follow some ground rules and see how you feel after wards. Some of these rules are:

  • Start your day with a cup of warm water and lemon/lime juice
  • Eat fruits only until 1 pm
  • Have a cup of water 30 min before each big meal and 30 min after each big meal
  • Drink tea instead of the second or third coffee
  • Quit eating prepackaged foods
  • Quit drinking sodas and eating processed sweets
  • Have a side green salad with each big meal
  • Eat fermented veggies or fermented drinks – like kefir (opt for a coconut kefir if you are dairy free) at least once a day
  • Chew your food until is liquid
  • Enjoy the company of other people when eating
  • Take Vitamin D supplements
  • Take fish oil supplements (there is not enough omega 3 and 6 in a normal diet)
  • Take probiotics (they will help heal your gut much faster)
  • If you are always hungry, you are probably not drinking enough water or not eating enough protein, a high-carb diet may offer mood swings and leave you hungry after one hour
  • Keep a food journal and notice how you feel after each meal: not just the physical reactions like bloating, acne, red spots, headache, puffiness, etc but also mood swings, anger, sensitivity, energy.
  • Buy good – healthy produce, I advise to start with local, then organic, then whatever you find in the supermarket – but wash it, or throw away the skin (because of pesticides).
  • Experiment with different types of animal protein. I know a lot of people eat only chicken, or only chicken breasts, when you have such a large variety of meats. Try them all, see how you feel. Low fat is not always the healthiest choice. (I will talk about this in a future post)
  • Be vegan once a week. See how you feel. It is so good to detox once a week and eat a vegan diet and cleanse your gut from all the animal protein.
  • Read labels and don’t buy products that have ingredients you don’t know what they mean. Stick to words you understand and keep it simple, 5 ingredients might be more than enough for one single product.

And now, let’s talk about easy gluten free recipes, cause I know you are all very curious about them!

Cooking should be easy, fun and rich in nutrients. You should not spend hours daily to cook meals and I don’t love the idea of cooking a big pot of soup and eating 4 days out of it. So, let’s find new ways of improving our meals.

Beside the mouth-watering pictures, I added the needed ingredients for each of them because this is how I decide if I might cook a dish or not and I thought you might be the same. Enjoy!

Easy Gluten Free Recipes For Breakfast

#1. Artichoke Leek Frittata

Ingredients

  • 2 Tbsp butter
  • 2 cups sliced, cleaned leeks, white and light green parts only  (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices)
  • 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices
  • 1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbes de Provence or dried thyme)
  • 1/4 teaspoon Kosher salt
  • 5 eggs
  • 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer)
  • 2 Tbsp all purpose flour (omit for gluten-free version)
  • 1/2 teaspoon baking powder
  • 1 cup grated Parmesan cheese
  • Fresh chopped chives or parsley for garnish

#2. Asparagus Frittata

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1/2 teaspoon salt
  • 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs
  • 3/4 cup ricotta cheese (can use cottage cheese if you prefer)
  • 1 Tbsp minced fresh chives
  • 1/4 teaspoon dried tarragon
  • 1 cup shredded Gruyere or Swiss cheese

#3. Spiced Spinach with Walnuts Recipe

Ingredients
  • 3 tablespoons sunflower oil, ghee, or clarified butter
  • 3/4 teaspoon fine grain sea salt
  • 4 large leeks, trimmed & thinly sliced
  • 3/4 teaspoon chile flakes, or more to taste
  • 3/4 teaspoon cumin seeds, lightly crushed
  • 1/4 teaspoon ground turmeric
  • 3/4 teaspoon dried oregano
  • 40 fresh mint leaves
  • 4-5 massive handfuls of spinach, very roughly chopped
  • 1 lemon, cut into wedges
  • 1/2 cup walnuts, toasted
  • 1/2 cup crumbled feta, fresh ricotta, or fresh paneer

#4. Millet + Cardamom Sweet Potato Granola

Ingredients:

  • 2 cups gluten-free rolled oats
  • 1/2 cup uncooked millet
  • 1/4 cup chia seeds
  • 1/2 cup sweet potato puree
  • 1/3 cup honey + 2 tablespoons
  • 1/4 cup coconut oil
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon vanilla
  • 1/2 cup pepitas
  • 1/2 cup golden raisins
  • 1/3 cup tortilla chips will do

#5. Banana Mango Green Smoothie Bowls with Hemp Seeds + Sprouts

Ingredients:

  • 2 bananas, frozen are ideal
  • 2 heaping cups lacinato kale (or baby spinach)
  • 1 mango, peeled + pitted
  • 3 tablespoons hemp seeds
  • handful of micro-greens or alfalfa sprouts (optional)
  • 1/2 cup unsweetened almond milk
  • handful ice

Gluten Free Side Dish Recipes

#6. Arugula Pesto Recipe

Ingredients

  • 2 cups of packed arugula leaves, stems removed
  • 1/2 cup of shelled walnuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, unpeeled
  • 1/2 garlic clove peeled and minced
  • 1/2 teaspoon salt

#7. Beet Hummus

Ingredients

  • 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
  • 2 Tbsp tahini sesame seed paste
  • 5 Tbsp lemon juice
  • 1 small clove garlic, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp lemon zest (zest from approx. 2 lemons)
  • Generous pinch of sea salt or Kosher salt
  • Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.


#8. Braised Fennel

Ingredients

  • 2 large fennel bulbs, rinsed clean
  • 4 Tbsp butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 Tbsp ouzo, pastis, sambuca or other anise-flavored liqueur
  • 1/2 cup vegetable or chicken stock
  • 1/2 cup water
  • 2 Tbsp chopped fennel fronds
  • Zest from 1 orange
  • Lemon juice

#9. Cauliflower Purée

Ingredients

  • 1 head cauliflower, stem trimmed of leaves, florets roughly chopped
  • 1 cup chicken stock, vegetable stock (for vegetarian option), or water (if cooking gluten-free, use water or gluten-free stock)
  • 2 to 3 Tbsp of sour cream
  • 1 Tbsp unsalted butter, softened
  • Salt and pepper

#10. Colcannon

Ingredients

  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted butter (with more butter for serving)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream

#11. Butternut Squash with Walnuts and Vanilla

Ingredients

  • 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes
  • 3 bay leaves (if boiling the squash)
  • Salt
  • 1 heaping cup of walnuts (can substitute pecans or pine nuts)
  • 2-3 Tbsp butter
  • 2 teaspoons grated ginger
  • 1-2 teaspoons vanilla extract
  • Lemon juice
  • 1/2 teaspoon dried thyme
  • Black pepper to taste

#12. Vegan Nutty “Parmesan” Roasted Cauliflower

Ingredients

  • 1 cup pine nuts, sunflower seeds or raw almonds (I used a combination of pine nuts and sunflower seeds)
  • 1 Tablespoon miso (white or mellow miso)
  • 1 Tablespoon nutritional yeast (optional)
  • 1 teaspoon lemon juice
  • 3/4 teaspoon kosher salt

Roasted Cauliflower

  • 1 head cauliflower cut into florets
  • juice 1/2 lemon

#13. Magic Sauce Recipe

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 2 teaspoons sweet paprika
  • 2 medium cloves of garlic, smashed into a paste
  • 1 well-crumbled bay leaf
  • pinch of red pepper flakes
  • 1/4 teaspoon + fine grain sea salt
  • 1 tablespoon fresh lemon juice

Easy Gluten Free Recipes For Salads & More

#14. Arugula Salad with Beets and Goat Cheese

Salad Ingredients

  • Beets – (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
  • Fresh arugula – rinsed, patted dry with a paper towel
  • Goat cheese – chevre
  • Walnuts – chopped

Dressing ingredients

  • Olive oil
  • Lemon
  • Dry powdered mustard
  • Sugar
  • Salt and pepper

#15. Asparagus Salad with Shrimp

Ingredients

  • 1 pound asparagus, woody stem ends removed
  • 1/2 pound pink salad shrimp, cooked, shelled
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
  • 1 Tbsp lemon juice (more to taste)
  • 1 Tbsp minced fresh parsley
  • Salt and black pepper to taste

#16. Black Bean Salad

Ingredients

  • 1 (15 ounce) can of black beans, rinsed and drained (or 1 1/2 cups of freshly cooked black beans)
  • 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled, or grilled and cooled)
  • 1/2 cup chopped green onions (including onion greens) or shallots
  • 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup chopped fresh cilantro
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1/2 to 1 teaspoon of sugar (to taste)
  • Salt and pepper to taste

#17. Black-Eyed Pea Salad

Ingredients

  • 2 cups dry black-eyed peas
  • Salt
  • 1 package of feta cheese, about 7 ounces
  • 1 jar of sun-dried tomatoes in oil, about 8 ounces
  • 1 cup black olives, preferably Kalamata or oil-cured
  • 1 finely chopped green onion
  • 1 finely chopped garlic clove
  • 1 large bunch of spinach, about 1 pound, washed, chopped
  • Zest and juice of a lemon

#18. Broccoli Salad

Ingredients

  • 1 teaspoon salt
  • 5-6 cups fresh broccoli florets (about 1 pound of florets)
  • 1/2 cup toasted slivered almonds
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup of red onion, chopped
  • 1 cup of frozen peas, thawed (or fresh peas if you can get them)
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup honey

#19. Brussels Sprouts with Bacon and Chestnuts

Ingredients

  • 1 pound brussels sprouts
  • 1/3 pound thick-sliced bacon or slab bacon, cut into 1/4-inch pieces or batons
  • 1 red onion, chopped
  • 20-25 canned roasted chestnuts, quartered or roughly chopped
  • 1/4 cup chicken stock
  • Salt and pepper to taste
  • Lemon wedges to serve

#20. Brussels Sprouts with Toasted Almonds

Ingredients

  • 1 lb fresh brussels sprouts, trimmed of ragged or old-looking outer leaves
  • 4-6 Tbsp butter
  • 1/2 onion, chopped
  • Salt and Pepper
  • 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
  • 1/4 cup toasted slivered almonds

#21. Cauliflower “Couscous” Recipe

Ingredients

  • 1 head cauliflower, cored, broken into florets
  • 1/2 cup water (more or less depending on the size of your pan)
  • 1 teaspoon Kosher salt

Mix-ins Version 1

  • 1 sprig rosemary
  • 1 teaspoon lemon zest
  • 2 Tbsp olive oil
  • 1/4 cup whole almonds, coarsely chopped
  • 2 ribs celery
  • 2/3 cup of sliced green onion (green part only)
  • 1 large red apple, cored and diced (peel can stay on)
  • 1/2 cup golden raisins

Mix-ins Version 2

  • 1 teaspoon orange zest
  • 1 Tbsp olive oil
  • 1/4 cup chopped walnuts
  • 1/2 cup chopped dried, sweetened cranberries (could also use fresh pomegranate arils)
  • 1/2 cup sliced green onions
  • 1 large apple, cored and diced (peel can stay on)

#22. Chicken Curry Salad

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 lb skinless chicken breast, cut into 1 inch cubes
  • Salt
  • 1 yellow onion, roughly chopped
  • 2 heaping Tbsp yellow curry powder
  • 1 cup raisins
  • 1 apple (tart or sweet, your preference), peeled, cored, and diced
  • 1/2 cup chopped fresh cilantro (just lightly packed)
  • 2 green onions, sliced

#23. Chicken Enchiladas Verdes Recipe

Ingredients

  • 4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)
  • 1 1/2 lbs tomatillos, papery husks removed, rinsed
  • 4 serrano chile peppers, top cut off to expose interior and to remove stems
  • 3 cloves garlic
  • 1 cup white or yellow onion, chopped
  • 1/4 of a whole white or yellow onion
  • Salt
  • 1 bunch cilantro, rinsed and chopped, stems included
  • High smoke point cooking oil such as canola oil, peanut oil or grapeseed oil
  • 12 corn tortillas
  • 3 Tbsp sour cream
  • 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese

#24. Cobb Salad

Ingredients

  • 1/2 head of romaine
  • 1/2 head of Boston lettuce
  • 1 small bunch of frisée (curly endive)
  • 1/2 bunch of watercress, coarse stems discarded
  • All lettuces should be rinsed, spun or patted dry, and coarsely chopped
  • 6 slices of bacon
  • 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
  • 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
  • 1 tomato, seeded and chopped fine
  • 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
  • 2 tablespoons chopped fresh chives
  • 1/3 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1-2 teaspoons sugar
  • Salt and pepper
  • 2/3 cup olive oil
  • 1/2 cup finely grated Roquefort

#25. Cucumber Mint Quinoa Salad Recipe

Ingredients

  • 1 cup quinoa 
  • 2 cups water
  • 1/2 teaspoon Kosher salt
  • 1 large cucumber, peeled if thick-skinned, unpeeled if thin-skinned (about 3/4 pound cucumber)
  • 1/4 cup thinly sliced mint
  • 1 Tbsp thinly sliced green onion or chopped chives
  • 3-4 Tbsp seasoned rice vinegar
  • 2 teaspoons olive oil
  • avocado, peeled and chopped (optional)

#26. Vegetarian Lentil Burgers Recipe

Ingredients
  • 3 cups cooked black lentils
  • 4 large eggs
  • 1/2 teaspoon fine-grain sea salt
  • 1 onion, finely chopped
  • 1 cup bread crumbs
  • 1 tablespoon extra-virgin olive oil (or clarified butter)

#27. Four Bean, Quinoa, & Veggie Tacos (vegan, gluten-free)

Ingredients

  • 2 cups cooked beans (equal amounts of garbanzo beans, kidney beans, pinto beans, & black beans)
  • 2 cups cooked quinoa (red or white)
  • 3/4 cup red bell pepper, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/2 cup orange bell pepper, finely diced
  • 3/4 cup cherry tomatoes, quartered (or halved depending on the size)
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3/4 cup fresh baby spinach leaves, finely chopped
  • 1 1/2 tbsp. fresh lemon juice
  • 1/4 – 1/2 teasp salt
  • freshly ground black pepper
  • 2 avocados, thinly sliced lengthwise
  • hot sauce
  • corn tortillas (or flour tortillas if you prefer, omit for salad option)

#28. Roasted Root Veggie Fajitas

Ingredients:

  • 4 large carrots or parsnips
  • 3 large watermelon radishes, turnips or beets
  • 4 small sunchokes (also known as Jerusalem artichokes)
  • 2 tablespoons of olive oil
  • 1/2 tablespoon fresh lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 2 -3 dashes of cayenne pepper (optional)

Fajitas Accompaniments: (all optional)

  • soft corn tortillas
  • fresh guacamole
  • chopped red onion
  • microgreens or thinly shredded kale
  • avocado slices
  • lime wedges
  • sliced black olives
  • cotija cheese
  • your favorite hot sauce

#29. Happy Tacos with Avocado Sauce

Ingredients
  • 1/2 Onion, chopped
  • 2  Cloves Garlic, minced
  • 1-2 tsp Oil
  • 1 tsp Grated Ginger
  • 1 1/2 Cup Cooked Lentils (I used black lentils)
  • 1 1/2 Cups Chopped Mushrooms
  • 1 Tbsp Tamari
  • 1/4 Cup Walnuts, chopped
  • 1 Cup Spinach, chopped
  • A Pinch of Chilli Flakes, optional
To Serve:
  • Amaranth Wraps
  • Avocado Sauce
  • Bell Peppers, micro greens, or sprouts to serve

#30. Beef Tacos de Lengua

Ingredients

  • 1 3-4 lb beef tongue
  • 2 large onions, peeled
  • The cloves from 1 head (yes an entire head) of garlic, peeled and crushed
  • 6-7 bay leaves
  • 1 Tbsp of peppercorns
  • 2 Tbsp salt
  • Vegetable oil
  • Corn tortillas (2 to 3 per person)
  • Salsa verde
  • Avocados
  • Cilantro
  • Chopped red onion
  • Thinly sliced radishes for garnish

#31. Grilled Lentil, Brown Rice, Spinach Wraps (contains dairy)

Ingredients

  • 1 small white onion, finely chopped
  • 2 Tbsp. olive oil
  • 2 cups cooked brown rice
  • 16 oz. steamed small French lentils (lentilles du Puy), fully cooked (also available pre-cooked at Trader Joe’s), or about 2 1/2 – 3 cups
  • 4 cups fresh spinach leaves, finely chopped
  • 3/4 cup plain yogurt
  • 1 cup low-fat shredded mozzarella cheese
  • Cholula hot sauce (or your favorite hot sauce)
  • salt (optional)
  • 6 corn uncooked tortillas or gluten-free brown rice tortillas

Easy Gluten Free Recipes For Soups

#32. Baked Potato Soup

Ingredients

  • 4 pounds russet potatoes (about 7 medium potatoes)
  • 1/4 pound thick sliced bacon, cut crosswise into 1/8-inch slices (lardons)
  • 1 large onion, finely chopped (about 2 cups)
  • 2 ribs celery, finely chopped
  • 6 cups chicken stock
  • 1 teaspoon kosher salt (more to taste)
  • 1/8 teaspoon of ground white or black pepper
  • 2 to 4 Tbsp heavy cream (optional)

Garnishes

  • Grated sharp cheddar cheese
  • Sour cream
  • Minced chives
  • Crumbled bacon (from step 2 in method)

#33. Black Bean Soup

Ingredients

  • 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
  • 1 lb smoked ham hock or shank
  • 2 bay leaves
  • 5 cups water
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 Tbsp olive oil
  • 1 large yellow onion, chopped fine (2 cups)
  • 1 medium sweet potato, chopped into 1/2-inch pieces (2 cups, chopped) (can substitute 2 large carrots)
  • 1 carrot, chopped fine (1/2 cup)
  • 1 celery rib chopped fine (1/2 cup)
  • 1 teaspoon salt
  • 4 medium garlic cloves, minced
  • 1 Tbsp ground cumin
  • 2 teaspoons chile powder
  • 2 cups chicken stock (add 2 teaspoons of salt if using unsalted stock)
  • 1 Tbsp molasses
  • 1 red bell pepper, roughly chopped
  • 3 to 4 Tbsp lime juice (can substitute lemon juice)
  • Salt
  • Chopped fresh cilantro
  • Sour cream
  • Avocado, peeled and chopped

#34. Broccoli Apple Soup

Ingredients

  • 1 large bunch of broccoli (about 3 heads with stems)
  • 3 Tbsp butter
  • 1 cup of thinly sliced or finely chopped yellow or white onion
  • 1 good cooking apple (a non-tart apple such as Jonagold, golden delicious, McIntosh), peeled, cored, chopped
  • 3 cups of chicken stock
  • 1 cup of unfiltered apple juice or apple cider (not hard cider)
  • 4 sprigs of lemon thyme or thyme
  • 2 strips of lemon peel
  • 1 Tbsp chopped fresh chives for garnish

#35. Butternut Squash Apple Soup

Ingredients

  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 3/4 cup)
  • 1 carrot, chopped (about 3/4 cup)
  • 2 Tbsp butter
  • 1 butternut squash, peeled and chopped, seeds discarded
  • 1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
  • 3 cups chicken stock or broth (gluten free) or water
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper

#36. Chestnut and Fennel Soup

Ingredients

  • 4 Tbsp butter
  • 1 cup chopped onion (about one medium onion)
  • 1 cup chopped celery (about 2 large ribs)
  • 4 cups chopped fennel (about 2 large bulbs)
  • Salt
  • Pepper
  • 2 good cooking apples ( Jonagold, Jonathan, Golden delicious, or Braeburn would be good, do NOT use red delicious), peeled, cored, and chopped
  • 2 or 3 sprigs fresh thyme (or a teaspoon of dried)
  • 15 to 16 ounces of peeled roasted chestnuts (jarred is best), chopped (do NOT use water chestnuts)
  • 4 cups chicken stock (low sodium)
  • 3 cups water
  • 1 to 2 Tbsp of Pernod or Ricard pastis (optional)
  • 2 or 3 Tbsp of sour cream (more or less to taste)
  • Sprigs of fennel fronds for garnish

Easy Gluten Free Recipes For Dinner

#37. Baked Shrimp in Tomato Feta Sauce

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 14.5-ounce cans of diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1 Tbsp minced fresh dill or 1 teaspoon dried dill
  • 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
  • Pinch of salt, more to taste
  • Pinch black pepper, more to taste
  • 3 ounces feta cheese (about 2/3 cup, crumbled)

#38. Baked Salmon with Avocado Mango Salsa

Ingredients

  • Olive oil
  • 4 6-ounce salmon fillets
  • Salt
  • Freshly ground black pepper
  • 2 small or 1 large mango, not overly ripe (1 to 1 1/2 pounds of mango)
  • 2 just ripe avocados
  • 1/4 cup minced red onion
  • 1 serrano chile, minced (with seeds for more heat, without for less)
  • 2 limes, juiced (about 4 Tbsp lime juice)

#39. Basil Chicken in Coconut Curry Sauce

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • A small pinch of ground cloves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon cayenne, or more to taste
  • 1/2 teaspoon turmeric
  • 1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
  • 1 large onion, sliced root to tip
  • 5 cloves garlic, minced
  • 1 Tbsp finely chopped fresh ginger
  • 1-2 jalapeño peppers, seeded and minced
  • 2 Tbsp canola oil, rice bran oil or Indian ghee
  • 1 14-oz can coconut milk
  • 1 Tbsp lime juice, or to taste
  • 12-20 fresh basil leaves, torn roughly
  • Hot cooked rice for serving

#40. Black Bean Turkey Chili

Ingredients

  • 3 Tbsp olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 carrot, chopped (about 1/2 cup)
  • 2 to 3 red bell peppers, chopped (about 2 cups)
  • Salt
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 Tbsp chili powder (more to taste)
  • 1 teaspoon ground cumin
  • 1 pound ground turkey (I use ground turkey thighs for more flavor)
  • 3 cups chicken stock
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 Tbsp tomato paste
  • 1 Tbsp cider or white vinegar
  • 2 15-ounce cans black beans, drained
  • Freshly ground black pepper

#41. Butternut Squash Risotto

Ingredients

  • 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
  • 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
  • 1 small onion, finely chopped
  • 2 cups butternut squash, peeled, and finely diced
  • 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped chives or garlic chives
  • Salt

#42. Calamari Stewed with Tomatoes

Ingredients

  • 2 pounds cleaned calamari (squid), tubes sliced into rings and tentacles roughly chopped
  • 4 Tbsp olive oil
  • 1 sliced onion
  • 1 fennel bulb, chopped
  • 3 garlic cloves, chopped
  • 2 Tbsp tomato paste
  • 1/4 cup Sambuca or other anise-flavored liquor
  • 1 cup red wine
  • 1 28-ounce can of crushed tomatoes
  • Salt and pepper
  • 1/2 cup parsley, chopped
  • 1/4 cup fennel fronds, chopped

#43. Cauliflower with Pine Nuts and Bacon

Ingredients

  • 1 cauliflower head, cut into florets
  • 1/4 cup pine nuts
  • 1/4 pound bacon or pancetta, cut into batons
  • 4-5 garlic cloves, sliced thin
  • 1-2 teaspoons dried oregano
  • 1-2 teaspoons red pepper flakes
  • Salt and black pepper to taste
  • Lemon juice to taste

#44. Cheesy Quinoa Black Bean Stuffed Bell Peppers

Ingredients

  • 1 cup uncooked quinoa (white or red or both)
  • Salt
  • 6 large bell peppers, any color
  • 1 15-ounce can black beans, drained
  • 4 cups grated sharp cheddar cheese, 2 cups for stuffing, 2 cups for topping
  • 3 to 4 green onions, finely sliced
  • 1 teaspoon ground cumin
  • 1/2 cup loosely packed chopped fresh cilantro (optional)

#45. Chicken Breasts with Mushroom Sage Sauce

Ingredients

  • 3 Tbsp butter
  • 1/2 cup chopped shallots
  • 8-10 ounces mushrooms, cremini or shitake, thickly sliced
  • 1 teaspoon chopped fresh parsley
  • 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
  • 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
  • 3 Tbsp chopped fresh sage
  • 1 Tbsp olive oil
  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
  • Salt and freshly ground black pepper

#46. Chicken Prosciutto Recipe

Ingredients

  • 4 skinless, boneless chicken breast halves
  • Freshly ground black pepper
  • 1 stick (1/2 cup) unsalted butter
  • 8 whole fresh sage leaves
  • 1/4 pound very thinly sliced prosciutto
  • 2 eggs, beaten
  • 8 thin slices Italian Fontina cheese (about 2 oz)

Sauce:

  • 1 cup dry white wine
  • 1 Tbsp minced fresh sage
  • 1/2 stick unsalted butter, chilled

#47. Curried Ground Turkey with Potatoes Recipe

Ingredients

  • 3-4 Tbsp vegetable oil
  • 1 pound ground turkey (thigh meat if you can get it)
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1-2 chopped fresh red chiles (optional)
  • A 1-inch piece of peeled ginger, grated fine
  • 1/2 cup water
  • Salt to taste
  • 1 Tbsp garam masala (or curry powder)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2-4 Roma or other plum tomatoes, diced
  • 1 cup fresh or frozen peas
  • 1/2 cup (loosely packed) chopped cilantro or parsley

#48. Pasta with broccoli

Ingredients

  • 7 oz. corn pasta
  • 2 tablespoons grapeseed oil
  • 1 medium onion, sliced
  • 1 head broccoli, cut into florets and steamed
  • 1 cup cherry tomatoes, sliced in half
  • olive oil to taste
  • celtic sea salt to taste

#49. Shrimp cakes

Ingredients

  • 1 pound (raw) shrimp, peeled and deveined
  • 1 red or yellow bell pepper, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons scallions, thinly sliced
  • 1 tablespoon lime juice, freshly squeezed
  • 1 tablespoon agave nectar
  • ½ teaspoon celtic sea salt
  • ¼ teaspoon chipotle chile, ground
  • 1 egg
  • ½ cup cilantro, finely chopped
  • ½ cup blanched almond flour
  • 3 tablespoons grape seed oil, for sautéing

#50. Salmon with mushrooms and red pepper sauce

Ingredients

  • 2 large red bell peppers
  • 3 tablespoons fresh lemon juice
  • 5 drops stevia
  • ½ teaspoon celtic sea salt
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 6 ounces shiitake mushrooms, sliced
  • 4 salmon fillets, 6 ounces each
  • more olive oil, for salmon
  • more salt, for salmon
  • parsley, minced

#51. Salmon with anchovy olive tapenade

Ingredients

  • 4 (4 ounce) fillets wild salmon
  • ¼ cup lemon juice, freshly squeezed
  • 1 tablespoon salted anchovies, chopped
  • 1 tablespoon rosemary, minced
  • 1 cup black kalamata olives, pitted
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil

#52. Roasted red pepper salmon with spinach

Ingredients

#53. Quinoa and Grilled Zucchini Recipe

Ingredients 
  • 1 large avocado, ripe
  • juice of 1 lime
  • 1/4 cup lightly packed cilantro
  • 1 clove garlic
  • 1/4 cup plain yogurt
  • 3/4 cup water
  • 1/2 teaspoon fine grain sea salt
  • 3 large eggs
  • 1 large zucchini, cut into 3/4-inch thick coins
  • 1/4 cup extra-virgin olive oil
  • couple pinches of fine grain sea salt
  • 2 cups quinoa, cooked, room temperature
  • 1/4 cup pine nuts, toasted
  • 1/4 cup goat cheese, crumbled
  • a bit of chopped cilantro for garnish

#54. Double Broccoli Quinoa Recipe

Ingredients

  • 3 cups cooked quinoa
  • 5 cups raw broccoli cut into small florets and stems
  • 3 medium garlic cloves
  • 2/3 cup sliced or slivered almonds, toasted
  • 1/3 cup freshly grated Parmesan
  • 2 big pinches salt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 cup heavy cream

#55. Gluten and Grain Free Eggplant Lasagne

Ingredients

  • 2 eggplants sliced into long thin noodles with a mandoline
  • 1 onion diced
  • 1 bell pepper diced
  • 1 cup of cottage cheese
  • 8 oz shredded mozzarella cheese
  • 1 jar pasta sauce- gluten free

#56. Paleo Vegan Enchilada Casserole

Ingredients

  • 1 tbsp olive oil
  • 2 eggplants, peeled and sliced into thin rounds
  • 3 bell peppers sliced thin
  • 1 large white onion sliced thin
  • 1 large crown broccoli, diced into 1/2″ pieces
  • 12oz can gluten free enchilada sauce
  • 1 can black beans (optional, not for strict paleo diet)

#57. Tempeh and Broccoli Noodles

Ingredients

  • oz wide rice noodles (fettuccine width – whole wheat fettuccine would also work)
  • 8 oz tempeh cubed
  • 2 large heads broccoli cut into florets and stems peeled and cut into bite sized pieces
  • 2 teaspoons toasted sesame oil
  • 3 Tablespoons reduced-sodium tamari (or soy sauce or Braggs liquid aminos)

#58. Sriracha Tempeh and Green Beans

Ingredients

  • 8 oz tempeh
  • 3 Tablespoons low sodium tamari
  • 1/3 cup sriracha
  • 2 Tablespoons water
  • 1.5 lbs green beans (frozen or fresh)

#59. Spaghetti Squash Patties

Ingredients

  • 1 cup spaghetti squash
  • 2 tbsp parmesan cheese, finely grated
  • 2-3 tbsp green onions, green parts finely chopped
  • 2 garlic cloves, minced
  • salt
  • freshly ground black pepper
  • olive oil spray or olive oil
  • pesto (for dipping) or your favorite dipping sauce
For the Breadcrumbs
  • 1/2 cup gluten free breadcrumbs
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt

#60. Crispy Garlic Fried Brown Rice w/Kale

Ingredients

  • 3 cups brown rice, cooked
  • 6 asparagus spheres, bottom thick stem removed (~1/2 in)
  • 6 cremini mushrooms (or white button mushrooms), de-stemmed
  • 1/3 of a large broccoli
  • 1 cup chopped kale leaves, middle thick stems removed
  • 2 baby bok choy, 1-inch of the bottom stem removed and chopped into large pieces
  • 1 head garlic, finely chopped (using mini food processor)
  • ¼ cup vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 ¼ teaspoon white granulated sugar
  • 1 teaspoon chili sauce (such as Huy Fong Chili Sauce)
  • few drops of sriracha

#61. Vegan Creamy Mushroom Alfredo Sauce w/Spaghetti Squash and Noodles

Ingredients Sauce

  • 4 cups sliced mushrooms (any variety or a mix)
  • ½ a sweet onion, finely diced
  • ½ cup white cooking wine (vegan variety for completely vegan)
  • 1 teaspoon crushed or minced garlic
  • 2 cups veggie broth
  • 2 cups Cashew Walnut Cream Sauce
  • your favorite oil for sautéing (or veggie broth if avoiding oil)
  • Himalayan pink salt to taste
Noodles & Squash
  • 2 small spaghetti squash
  • sprinkle a bit of Himalayan pink salt and ground black pepper
  • 1 box of your favorite gluten free or whole grain pasta (~8-10oz.)
  • ½ -1 cup retained pasta water from cooking pasta

Easy Gluten Free Recipes For Desserts

#62. Baked Apples

Ingredients

  • 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped pecans (optional)
  • 1/4 cup currants or chopped raisins
  • 1 Tbsp butter
  • 3/4 cup boiling water

#63. Apple Pie Smoothie

Ingredients

  • 1 cup unsweetened almond milk
  • 1 cup unsweetened applesauce or stewed apples
  • 1/2 cup raw, unsalted cashews, soaked in water for 1 hour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 chopped, pitted dates, soaked in water for 1/2 hour OR 2 Tbsp maple syrup*
  • 1 cup ice cubes

*Use dates if using a high speed blender such as a Vitamix, otherwise use maple syrup.


#64. Cheesy potato waffles recipe

Ingredients

  • 45 g potato flakes
  • 45 g potato flour
  • 45 g brown rice flour
  • 3 tbsp parmesan, grated
  • 1/8 tsp salt
  • pinch chipotle chili pepper
  • 12 tsp baking powder
  • 280 ml almond milk, unsweetened
  • 3 large eggs, beaten

Ingredients

  • 2 1/2 cups almond flour
  • 1/4 cup ground flax meal (optional- add 1 additional tbsp milk or water if adding this)
  • a handful of chia seeds (optional)
  • 2 eggs, separated
  • 1/4 cup honey or agave nectar
  • 1/4 cup grape seed or olive/walnut oil
  • 3 tablespoons milk (or water if you are dairy free but whole milk gives this such a rich flavor)
  • 1 tablespoon baking soda
  • 1 tablespoon vanilla
  • 1 tablespoon lemon juice
  • Justin’s Chocolate Hazelnut Butter, Homemade Hazlenut Spread (omit/replace with raw almond butter if you are sugar free)

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Sources:

  1. wheat-free.org/recipes-main-courses
  2. elanaspantry.com/gluten-free-recipes/dinner
  3. simplyrecipes.com/recipes/type/gluten-free
  4. sweetcsdesigns.com/category/gluten-free
  5. vegetariangastronomy.com/category/gluten-free
  6. forealslife.com
  7. 101cookbooks.com/gluten_free_recipes
  8. wholeheartedeats.com
  9. withfoodandlove.com/recipes

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2017-06-26T11:08:25+00:00 By |Nutrition|0 Comments

About the Author:

Roswitha Herman is a coach for millennial women who want to have it all, feel successful and live their purpose. She helps women be happy, healthy, wealthy and fulfilled on her website WellFitsYou.com. She also wrote a book called “Young, Creative & Overwhelmed" for everyone who wants to find their purpose in life. Connect with her on Facebook and Instagram.

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