Gluten-Free

This hors d’oeuvre is traditionally made with thinly sliced raw 
beef or fish, but we’ve swapped 
the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.

Try this bowl of bright sunshine during the chilly, winter months.

Reap heart-healthy benefits every morning with this purple power smoothie recipe.

Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.

Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.

These heart-hearthy no-cook almond cherry bars only take 15 minutes to make, so you can easily make them for the week to grab-and-go on busy days.

Lemon juice and zest brighten up 
this easy-to-make lentil soup. The beet green crisps are optional but highly recommended – they add a deliciously salty note to the whole bowl.

Almond and coconut flours give these gluten-free pancakes a boost of
 fiber and protein to keep you well-fueled through the morning. 
There’s no added sugar, so be sure to use ripe bananas – the riper they 
are, the sweeter your pancakes will be. Top with sliced bananas and/or 
berries and a drizzle of pure maple syrup or raw honey, if you like.

Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the 
secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it 
extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.

The smokiness of dried chipotle chiles provides the perfect 
counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.

Cooking with chiles is a skill that Mexican cooks have honed into an art form over centuries. This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.

Seasoned roasted chickpeas adorn this soup that’s brimming with hearty vegetables and warming spices.

Brussels sprouts are often paired with smoky bacon, but here we’ve created an amazing bacon-like flavor using a sneaky seasoning mix and shiitake mushrooms. Served over roasted Brussels sprouts and apples, this makes a memorable dish at the holiday table.

Here’s a stunning salad that incorporates the flavors of the season – cranberries, toasted hazelnuts and an orange maple dressing.

This traditional Korean condiment of spicy fermented cabbage is made in two phases: The first stage, soaking the cabbage in a salty brine, kills harmful bacteria and draws out the liquid from the cabbage. In the second stage, a spicy paste of Korean-style chile powder, scallions, garlic and ginger is mixed into the cabbage to give it that signature kimchi kick. Adding the paste also starts the second stage of fermentation, in which the natural sugars are converted to lactic acid, preserving the veggies and giving them tangy flavor.

Toss this kraut in a fall salad with dried cranberries and pumpkin seeds or enjoy as a garnish on soups and stews. It also makes for a tasty breakfast served alongside eggs.

Don’t be intimidated by the idea of making your own vegan yogurt at 
home – it’s so much easier than you think! First, make a super-simple spiced cashew milk from raw nuts, then mix in probiotics to kickstart fermentation. As it’s fermenting, you’ll start to see air bubbles forming on the surface – this means it’s working. If it’s not tangy enough after 2 days, let it ferment for another 12 hours.

A staple in Moroccan cuisine, preserved lemons are an easy way to add intense citrusy flavor to everything from tagines to pastas to hearty grain salads. If you find them salty, you can give them a rinse before chopping and adding to your recipes. Check the lemons every couple of days as they’re fermenting to ensure they’re submerged in the brine – this is key for softening the peel.

Soda that’s good for you? Yes, please! The key to making this gut-healthy drink is to start with a ginger bug.

Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!

Enjoy this creamy and comforting beet soup from chef and CE recipe developer Julie Morris’ newest cookbook Superfood Soups.

Make a big batch of 
these easy, homemade crackers for a tasty on-the-go snack that pairs 
well with hummus, spreads and regular or nut cheese.

Spicy-sweet chai rooibos is revered for its digestive benefits, immune system support and antioxidant properties.

The quinoa and beef in this scrumptious gyro bowl will fuel you for hours, while the decadent tzatziki sauce will have you craving this recipe again and again.

Use gut-friendly kefir in place of cream cheese in spreads.

Meaty and rich in umami flavor, both shiitake and maitake are delectable additions to these Mushroom Cashew Lettuce Wraps.

Chef Philippe Massoud cleaned up this traditionally meatless Lebanese-style moussaka by roasting the eggplant rather than frying it, drastically reducing the oil content. The result is a lighter dish that still has big flavor. Serve over brown rice and sprinkle with fresh parsley.

Take your iced green tea to the tropics with the exotic taste of mangos and cooling mint leaves.

Light and thirst-quenching, this summer sip is made with electrolyte-rich coconut water to keep you hydrated on a hot summer’s day.

Pulsing cauliflower in your food processor turns the veggie into a versatile rice substitute that’s lower in calories and carbs than rice. 
Here, we sauté it with Indian spices and serve with crispy chickpeas and a rich curry sauce.

A zesty ginger-lime vinaigrette sweetened with maple syrup brings the savory flavors of sweet potato and kale together with the tropical taste of coconut.

We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?

Our easy-to-make granola bars use a blend of oats, nuts and seeds for crunch, and chocolate chips, dried cherries and honey for sweetness and just the right amount of chewiness.

This make-ahead millet tabbouleh salad uses protein-rich chickpeas and plenty of fragrant herbs for a delicious lunchtime meal that you can make entirely in advance.

Protein-rich quinoa replaces rice in this homemade sushi that will keep you going all day long with energy to spare. Our miso dipping sauce is to die for – you’ll want to make extra to use as a dip or to drizzle over chicken, tofu 
or your favorite grain bowls.

Kefir adds creaminess to this overnight oat recipe while also imparting a boost of gut-friendly probiotics. We love this dish cold, which best preserves the benefits 
of kefir, but you can also warm it up on the stove top if preferred.

When you get home with your groceries, wash, dry and prep your 
greens before putting them away in the fridge. This little trick will make 
you far more likely to toss them up for salads, layer on sandwiches or stir into soups and stews. Be sure to store your greens with a damp cloth or towel in a resealable bag to keep them at their freshest. Use greens in pastas, wraps, sandwiches, stews and soups, or enjoy them raw paired with your favorite Clean Eating salad dressing, like the one in our Easy Garlic Chile Greens.

For a quick add to your morning smoothie, oatmeal or breakfast bowl, 
make your own protein powder using staples you may already have in your pantry. It's cost-efficient and much easier than you’d think. Our Ultimate Chocolate Protein Powder is packed with healthy essential fatty acids (EFAs) from chia and hemp, and it contains antioxidant-rich cacao powder. Paired with a cup of organic soy milk, it'll give you more than 20 grams of satiating protein. The powder can be used within a few days, or frozen in individual servings for up to 1 month.

This gluten-free bread gets a slight touch of sweetness from natural sources like sweet potatoes and maple syrup.

Store-bought sauce can be filled with added sugar, unnecessarily high levels of sodium or excessively refined oils. The solution? Make your own.

Mint has many health benefits, including promoting digestion and soothing stomach aches and it adds a refreshing touch to this protein-packed smoothie that will leave you feeling clean and energized.

This nutritious and green smoothie has just the right amount of sweetness and is a perfect way to start the day!

This bright green smoothie is quick and easy and gets an electrolyte boost from coconut water. Your skin will be glowing and you'll feel energized after just a few sips!

Aromatic dill and tender salmon pair perfectly in this 35 minute ceviche recipe. Light and flavorful, this makes for a perfect summer dish.

Make restaurant-style potato wedges at home. A combination of smoked paprika and chile powder impart incredible barbecue flavor to our baked wedges - no deep-fryer needed!

Served with a side of crisp salad, these decadent kebabs are made up of sweet pineapple, bell pepper and grilled chicken cubes wrapped in savory ham. Our homemade creamy dressing is tangy, cheesy and tastier than any bottled store-bought variety.

Juicy peach breaks down into a luscious sweet sauce for chicken thighs in this rustic dish. To easily peel the peach, score an X in the bottom of the fruit and blanch it in a saucepan of boiling water until the skin begins to loosen, about 30 seconds. Transfer the peach to a bowl of ice water to chill; use a paring knife to peel away skin.

Cooking lean fish in parchment packets is a great way to keep the moisture (and flavor) in, so you can say goodbye to dry, overcooked fillets. Sole fillets are thin, flat and firm, which means they roll up easily into all-in-one bundles.

Skip the bottled chile sauce – you can easily make this Thai-style sauce at home with its sweet, sour and spicy notes.

Mango and beet add sweetness without overwhelming the delicate flavor of crab in this roll with fresh mint leaves.

Bursting with bell pepper, avocado and arugula, this meatless roll has both flavor and crunch.

Dried shiitake mushrooms add delicious savory flavor to this protein-rich roll with chicken.

Cold soups are the perfect lunch or quick dinner during the blistering summer months as they satisfy your need to cool down. They can be made in large batches and stored 
for an easy lunch or a perfectly planned picnic.

Pesto is not only great to have on hand for quick pastas, soups and sandwiches, but it's also delicious with scrambled eggs or tofu and whole-grain toast. Use it immediately, store in the fridge for up to 
3 days, or freeze it for future enjoyment. It is a clever way to use up all your garden-fresh herbs that are in abundance right now.

A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.

This is a combination of the ever-popular overnight oats and a classic fruit cobbler, but with more of a focus on the fruit and without all the baking! These make-ahead masterpieces are not only good for breakfast on the go but also as a nutrient-packed snack or dessert. Switch up the raspberries with any seasonal fruit of choice.

What better way to utilize summer’s bounty than with 
seasonal vegetables on the grill? Veggie skewers can be made 
and marinated in advance and stored in the fridge until ready to roast or barbecue. Try our tofu, mushroom, pearl onion and pepper skewers marinated in a Bourguignon sauce.

This jalapeño-spiked pineapple salsa has it all – sweet, spicy and tangy notes – all of which brighten up these juicy pork tenderloin tacos with sautéed greens.

This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!

A fruit salsa of watermelon, mango and heirloom tomato is the perfect counterpoint to the delicate flavor of rockfish in these lightly spiced tacos.

Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice and honey. Combined with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty choice for a meatless Monday.

Just gazing at the selection of nut butters on the store shelves these days can drive you nutty with indecision. But if you’re looking for omega-3, almond butter is the one to toss into your cart, thanks to its naturally high levels of the fatty acid.

This tomatillo salsa with lime juice and cumin does double duty as both a topper over the tacos as well as a sauce to simmer the beans in for maximum flavor.

Red beet and chile pepper salsa makes for a striking and flavorful topper on these oregano and sriracha–marinated steak tacos. Because this salsa requires a little baking time to cook the beet, you can make it entirely up to 1 day in advance and refrigerate until serving.

Zesty chicken sits inside crunchy Swiss chard leaves in this fajita recipe. And don't forget a big dollop of sour cream which we've remade into a lighter, dairy-free version.

Layers of colorful veggies and brown rice noodles make for a healthy lunch that is easy to transport. By adding the dressing at the bottom of the jar, the vegetables stay fresh and crisp till lunchtime.

Savory, spicy, sweet...all in one dish! Packed with 28 grams of protein and bursting with color and flavor, this fresh salad is sure to satisfy.

Experience the grilled smoky flavor of prawns on top a bed of light crunchy spinach and juicy cherry tomatoes on this light, delicious and satisfying salad.

Serve up a quick meal with this recipe for light and fresh chicken wraps. Bibb or Boston lettuce works great as a wrap for the chicken and quinoa filling while adding a nice crunch.

An antioxidant powerhouse, kimchi is brimming with vitamins A, B and C, which are important for immunity and vision, cell metabolism and collagen production.

Grilled lettuce and flank steak get a burst of flavor from a light citrus vinaigrette in this dish. Topped with crumbled blue cheese and walnut pieces, this dish is a perfect summertime meal that both steak and salad lovers can agree on.

This easy, 30 minute recipe for potato salad is a great side for any cookout. The addition of chicken sausage ups the protein quotient.

Black rice has one of the highest levels of the antioxidant anthocyanin which help prevent heart disease, protect against cancer and improve brain function.

The flavors of summer come out in this sweet vegetarian salsa that combines grilled corn and fresh peaches. A light vinegar dressing adds just the right amount of saltiness to balance the flavor.

Potent herbs: Fresh rosemary and thyme deliver more than delicate flavor to this dish – both herbs contain natural oils with anti-inflammatory, antibacterial and immune-boosting properties.

This Italian antipasto is filled with artichokes, roasted peppers and pepperoncini- all tossed together in a salad with an oregano-cheese dressing.

This zucchini noodle pasta dish isn't only gluten-free, it's loaded with powerful vitamins and phytonutrients. Zucchini is a prime source of vitamin C that promotes cardiovascular health; it also contains lutein, a phytonutrient that's good for vision.

These gluten-free mini wraps are made with swiss chard and shrimp. Swiss chard is a superfood that's loaded with phytonutrient antioxidants that have anti-inflammatory properties, and shrimp is a prime source of astaxanthin, a carotenoid that's good for skin health.

Hoisin sauce delivers a sweet, salty and spicy punch to these sticky chicken wings. If you don’t have it on hand, it’s worth adding to your collection – the Asian sauce is a versatile glaze for grilled chicken, pork or steak, or mix it with water and arrowroot and use it as a stir-fry sauce.