Gluten-Free

Dig into these fully loaded burgers with caramelized onions and blue cheese served on portobello mushroom caps.

A trick to keeping chicken breast juicy and flavorful? Brine it in salt water as we do in this easy recipe. This makes for a complete meal, thanks to a vibrant side of tomatoes and artichokes. For extra dietary fiber, serve with a side of arugula drizzled with extra-virgin olive oil.

Crispy, crunchy chickpeas are an addicting, energizing snack.

This chicken quinoa soup is loaded with energizing bites of chicken breast, protein-packed quinoa, and plenty of fresh vegetables, cooked in a rich chicken broth seasoned with red pepper flakes.

This big-batch meal comes together in an hour and tastes even better throughout the week as those classic chili flavors meld together. This version is bean-free for a change.

A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful ingredients.

Meet your new favorite brownie: With cocoa powder, chunks of dark chocolate and toasted hazelnuts, these are uber decadent (and just happen to be gluten- and grain-free!).

Hearty roasted veggies – including purple potatoes, celery root, turnip and parsnips – are tossed with a quick herbed pesto made with parsley, basil and a lot of lemon for a fresh, zesty take on this classic side.

Let this spiced chicken curry warm you up from the inside out. This recipe is packed with veggies and has a silky coconut milk base for a dish that is both indulgent and healthy.

Homemade meatballs that use coconut flour as a binder get simmered in a hearty tomato sauce and served on a bed of cauliflower rice.

Many stir-fry sauces contain soy sauce and sugar, both of which are off the menu on the Whole30 plan. This healthy remake uses coconut aminos, sesame oil and ginger for maximum flavor while sticking to compliant ingredients.

You don’t need tortillas or wheat-battered fish to make tasty, gut-supportive tacos, you just need this easy recipe.

Beets and carrots get dressed in a spicy vinaigrette makes a light and flavorful salad.

Enjoy this versatile fall-flavored quiche for breakfast, lunch or dinner. The herbed crust is made with almond flour, making it both gluten- and grain-free.

Looking for a gluten-free dinner that satisfies your Italian food craving? This zucchini lasagna is so perfect that you won't even miss the noodles.

Made with cashews instead of cream, this isn't your mama's mushroom soup! But this rich and velvety soup is soup-er versatile!

Cassava flour is a great gluten- and grain-free alternative that works well in both sweet or savory applications. We use it to make these easy and delicious waffles.

You can use this gluten-free, high-protein stew in tortillas or lettuce wraps, or use it as the base for fajitas or quesadillas

Removing the backbone from the bird (aka spatchcocking) ensures the dark and light meat cooks evenly. Do it yourself with the help of our easy instructions below, or have your butcher do it for you. The turkey is marinated with a dry brine of sage, fennel, orange zest and salt for 24 to 48 hours for juicy, flavorful meat, but you can add the rub just before roasting if you’re in a rush.

Infusing pork loin with zesty garlic-sage rub and wrapping it in prosciutto makes for a showstopping entrée that’s super-easy to make.

One slice of this deliciously moist banana bread will give you 11 grams of protein. Plus, we have more creative ways to infuse protein powder into your cooking.

A pesto marinade punches up the flavor of this grilled chicken while stone fruits add some sweetness.

Try Jesse Lane Lee's famous Bruschetta Chicken recipe — it contains all the same enticing flavors as regular bruschetta, but she’s swapped out the refined white bread for protein-rich chicken to help keep blood sugar stable for sustained energy.

These incredible Moroccan lentils and quinoa are made in just one pot, are high in protein and are a delicious plant-based meal!

Have your pancakes and eat them, too. These gluten-free green banana flour pancakes are fluffy and delicious.

These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.

The fresh flavors of spinach, yogurt, goat cheese and mint make a great sauce, dip or dressing.

You can use this delicious curried dip as a sauce on pretty much anything or as a dip with some veggies.

Rich chicken bone broth, ginger, garlic, cayenne and lemon juice boost your immune system in this quick, nourishing chicken noodle soup.

Spinach and quinoa combine for a flavor-packed meatless bowl that comes together quickly for a healthy weeknight meal.

Wild salmon is low in calories, high in protein and loaded with omega-3 fats, which support attention, memory, learning and other cognitive processes.

Your childhood favorite gets a clean eating makeover thanks to a lightly spiced, gluten-free coating and being baked instead of fried.

Usher in fall with this fragrant pumpkin bread made from gluten-free rice flour and warming spices.

Roasted Brussels sprouts and chicken get tossed with a zippy garlic-yogurt dressing for a hearty meal that you can eat throughout the week.

These portable parfaits have two fruity layers: a cherry and a banana layer, all topped with chopped plums and crunchy almonds for a filling breakfast. Get creative with chopped fruit and nuts of your choice for sprinkling between layers and on top.

Full-fat coconut milk is key to achieving the luscious creamy texture that’s often lacking in dairy-free puddings. For a pop of color, sprinkle with curls of lemon zest, mint or berries just before serving.

Made from fermented soybeans, miso paste is a probiotic food that helps improve gut health. Miso paste also contains minerals such as calcium, iron, zinc and magnesium. This dressing serves beautifully alongside summer slaws, soba noodles or grilled chicken.

With only four ingredients, this creamy sauce is a cinch to make and have on hand for burgers, baked potatoes and veggies.

Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and fill raw mini bell peppers with creamy sheep’s milk cheese or goat cheese and top with crispy serrano ham bits for a textural feast.

Daikon radish noodles offer an unexpected crunch and are sturdy enough to stand up to this sweet, savory and spicy authentic pad Thai sauce. Serve with lime wedges for squeezing over top.

Serve with cooked pasta, spoon over grilled fish or spread over whole-grain crusty bread and top with halved grape or cherry tomatoes.

Fresh rosemary commingles with tangy lemon zest and smoked paprika to give these almonds a ton of flavor. If you can’t find Marcona, regular raw almonds work well, too.

Whole-grain cornmeal contains a high concentration of the carotenoids lutein and zeaxanthin. These carotenoids protect your peepers from harmful blue light and decrease your chances of developing age-related macular degeneration.

This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.

A key ingredient in many Middle Eastern salads, mint gives this recipe a wonderful freshness. Simply seasoned chicken bumps up the protein content, making this a filling main dish. Using leftover cooked rice speeds up dinner prep — just make extra the night before.

Don't do wheat? A wide variety of toppings can be added atop this gluten-free, veggie crust for endless options.

This salad has a nice bit of heat to it thanks to the fresh chile. Fiery, sweat-inducing capsaicin is found mostly in the white pith (and the seeds that come into contact with the pith), so devein and seed the chile if you want to cut back on spiciness. For added flavor, you can add chopped fresh mint, cilantro or Thai basil to the salad.

Chia seeds are the secret ingredient that helps this jam plump up in your fridge – you simply stir them into cooked and mashed berries and let them work their magic.

Halibut is high in protein and cooks quickly in parchment paper, making this an ideal clean dinner recipe for busy weeknights.

Why reach for a processed energy bar when you can make your own all-natural, low-sugar bar in 30 minutes?

Queso fresco (“fresh cheese”) puts a south-of-the-border spin on this American classic. The mild white cheese has a crumbly texture – perfect for sprinkling over salads. Try adding crumbled tortilla chips over top for added crunch. Or make tortilla strips easily by thinly slicing corn tortillas, tossing with oil and baking until crispy.

We trade gluten-free hazelnut flour for whole wheat for this grab-and-go breakfast or snack, bursting with beautiful red raspberries.

There’s nothing fussy about this double-decker carrot cake. Rather than slicing each cake in half to make four layers, you simply stack the cakes on top of each other – with a thick layer of frosting in between – to make a rustic dessert that no one will believe is 100% grain-free. Top with chopped toasted walnuts or spiralized carrots for an impressive finishing touch.

Trade tortilla chips for fiber-rich plantains in this healthy upgrade of a pub favorite.

The final step of this recipe, removing the loaf from the pan and baking it directly on the oven rack, might seem unusual, but it’s key to achieving a gorgeous golden crust – a genius method inspired by Wellness Bakeries. Use ground golden flaxseeds for this recipe; they have a more buttery taste than regular flaxseeds and the color blends seamlessly into the bread. Wrap the finished loaf in plastic wrap and store at room temperature for up to three days, or refrigerate for up to one week. You can also freeze it sliced and pop it straight into the toaster oven.

Light and fresh, we give this classic South American dish an upgrade with the addition of a quick, tangy gazpacho.

These carrot fries provide a boost of antioxidants, including the nutrient beta-carotene, which is converted to vitamin A in the body. The vitamin contributes to the health of your skin, eyes and immune system.

Russet potatoes are a rich source of the water-soluble vitamin B6, which is necessary for red blood cell formation and for brain and nervous system health. Bright red in color, sumac adds a tangy pop to ordinary fries.

Serve these noodle-filled lettuce wraps family-style with the toppings in separate small bowls so everyone can assemble their own at the table. Save any leftovers and enjoy as a salad the next day – simply chop the lettuce, toss with the toppings and drizzle with the sauce

The crowning jewel for this flavorful balsamic chicken? A probiotic-rich yogurt sauce that's made simply with whole-milk yogurt, Dijon and garlic.

A serving of fava beans offers a whopping 9 grams of fiber, which makes these legumes a perfect partner for lean lamb.

Sometimes known as Japanese pumpkin, kabocha squash has a rich, sweet flavor. If you can't find kabocha, substitute butternut squash.

If you have trouble getting your family (or yourself!) to eat fish regularly, these soft, creamy dumplings are a clever way to add it into your weeknight repertoire. To avoid overcooking them, make sure the water returns to a boil between each batch of dumplings, and then set your timer for 3 minutes. If you’re able to find fire-roasted crushed tomatoes, try them in the broth – they add a smoky depth of flavor.

This clean catfish recipe is coated in cornmeal and fried, but its naturally sweet flesh works perfectly with a simple sprinkling of spicy chile powder.

In addition to a healthful mix of nuts, this blend contains another secret health weapon, edamame. Edamame is a complete protein, meaning it contains all essential amino acids. It's also a very good source of folate, a B vitamin that helps lower your risk of stroke and heart attack. Make sure to choose an organic variety of edamame.

Be sure to use almond flour, which is made from finely ground skinned raw almonds, rather than almond meal, which is coarser and often made from skin-on almonds. Cook and mash the sweet potato the night before so you can easily whip up these pancakes in the morning.

Cassava flour, made from the cassava root, has a neutral flavor and makes a great stand-in for wheat flour in this gluten-free take on chicken strips. The coconut coating on the chicken can be delicate, so use a thin spatula –not tongs – to flip the chicken.

Gently cooking lean, firm mahi mahi in a warm bath of peppery extra-virgin olive oil gives the fish a wonderfully tender and silky texture.

All the flavor of salmon rolls, minus the finicky rolling – that’s the beauty of these easy-to-make rice bowls. Furikake is a dry blend of sesame seeds, seaweed and dried fish. Look for it in specialty Asian grocery stores or make your own using our easy recipe; alternatively, you can simply substitute for sesame seeds.

The subtle sweetness of acorn squash shines when brushed with a touch of honey and lime. Cranberries and walnuts add richness and tang, while quinoa provides enough protein to keep you full for hours.

Inspired by South African cuisine, this quick dinner keeps fat in check without sacrificing tangy flavor from the likes of mango, ginger and pomegranate.

Spirulina is a type of blue-green algae that’s a surprisingly good source of protein and all the essential amino acids. Your body uses protein to make amino acids, which provide energy and help repair muscles and tissue, among other functions.

In this herbaceous sauce, white wine brings out the flavor of the shallots and herbs by bonding to the butter and imparts greater flavor to the dish from the reduction in liquid.

A key ingredient in Korean cooking, gochugaru is a sun-dried red chile pepper that is coarser than regular chile powder. (You might recognize gochugaru as the red pepper flecks in your favorite kimchi!) Here, we use it to add a light kick to these crispy collard green chips. If you can't find gochugaru, you can easily substitute with chile powder.

This Asian-inspired dip is versatile enough to use with any of our chips, and it just might be the easiest dip you've ever made – simply pop all the ingredients into a blender with a splash of water, whiz it up and you're done.

Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.

Thinly sliced taro root yields seriously crunchy chips – so much that your tasters will never believe you didn't give them the deep-fryer treatment. A combination of maple syrup and five-spice powder gives them well-rounded sweet 
and aromatic notes.