Gluten-Free

Tahini is the star ingredient of these decadent gluten-free blondies with dark chocolate and sweet cherries.

You don’t have to make pancakes one by one anymore with our gluten-free apple version that pours all the batter into a cast-iron skillet and bakes in the oven – no flipping or messy splatter involved.

This customizable stew recipe can be made with nearly any seafood you have on hand – the more variety, the better for flavor, protein and healthy omega-3 fats.

If you haven't tried this customizable meal for any time of day, here's why congee should be on your menu this week.

We've remade the classic recipe into an easy, no-fuss sheet pan jambalaya dinner.

Crispy baked tortillas serve as a crunchy raft for homemade refried beans, zesty chipotle marinated chicken, peppers, lettuce and avocado.

This protein-rich, one-skillet stew with lentils, chickpeas and lamb is uber satisfying and ready in just 20 minutes.

Celebrate seasonal autumn apples with these pie-inspired muffins that will make all your low-carb breakfast dreams come true. 

Veg-loaded cauli-rice stands in for grains in this salmon bowl.

In this keto take on a Southern classic, we used cauliflower in place of grits. A quick sauté of baby greens adds garlicky flavor and a dose of antioxidants.

Wake up to these pumpkin-spiced waffles, made with a blend of almond and coconut flours for a lower-carb start to your day. We spread them with ghee and top them off with cinnamon roasted pecans for a hint of sweetness.

An addictive sesame-almond sauce adds zip to crispy fried tofu and a medley of crunchy veggies, served up in lettuce leaves for an easy handheld dinner or lunch.

Developed by Japanese Canadian food blogger Caroline Caron-Phelps, our version features all the ingredients that appear in a standard variation of cozy Japanese curry: butter, apple, chicken, carrots and green peas.

Our veggie Thai curry variation is by Thai chef Pailin Chongchitnant of the mega-popular YouTube channel “Pailin’s Kitchen.”

This well-spiced meat-based stew is a warming delicacy found throughout the entirety of the Indian subcontinent.

Lightly sweetened with monk fruit, this smoothie aids digestion and provides an antioxidant boost. We used key limes for their uniquely tart flavor, but you can substitute with regular limes.

You don’t have to choose between pizza and quesadillas, this easy tortizza lunch incorporates the best of both.

You’ve seen the brightly colored Brazilian berry in smoothie bowls, but we’re taking acai for a savory spin in this gorgeous root vegetable dinner bowl.

You don’t need to miss out on the classic flavors of decadent nougat, caramel and peanuts. We’ve remade the iconic treat using only whole-food ingredients and without any dairy or refined sugar.

Waffles and a healthy breakfast don’t have to be mutually exclusive. With these gluten-free coconut-blueberry waffles, you can have both.

Before the last of the berries disappear from your local farmers’ market, you’re going to want to make this gluten-free, Paleo-friendly crumble.

Made from cassava flour, these homemade, gluten-free tortillas are a healthier stand-in for the original.

When you want a crust that's actually crust-y, call polenta.

We’ve all eaten breakfast for dinner, but this pizza serves up dinner for breakfast – and you’re going to love every bite.

We've made this classic breakfast dish healthier, and lower in carbs, thanks to a versatile cruciferous vegetable. Plus, check out our homemade, no-sugar ketchup that takes just 5 minutes to whip up.

They’re not exactly the same as the original, but this quirky plant-based trend offers the same sauce-dribbling-down-your-chin kinda feel.

Meaty wild salmon steaks hold up beautifully on a hot grill, and our Japanese-inspired sauce is so addictive you’ll be making it a regular in your dinner rotation.

This simple technique makes for a one-pan supper that’s weeknight-friendly and supremely delicious.

Because, let’s be honest, we’d all rather be eating cookies for breakfast.

A plant-based meat substitute that has a smoky, umami flavor with zero chemicals and weird additives? We did it, you’re going to love it and here’s how to make it.

This appetizer uses Middle Eastern ingredients such as labneh, a strained yogurt, and sumac, a tart spice made from the sumac flower. Avoid peaches that are overly soft so they don't fall apart on the grill.

We pair these skewers with a simple yogurt salad that is common in the Levantine region and is especially cooling on hot summer days.

These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.

This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers.

Shish tawook is one of the most popular skewers at barbecue gatherings in the Levant.

With half of your breakfast brimming with mango-peach flavor and the other half tart raspberries, this two-toned bowl ensures you get plenty of antioxidants.

These little pockets of crispy za'atar-flavored chickpeas and veggies served up in creamy avocado halves is surprisingly filling — plus each one adds eight healthful plants to your day.

A little tropical, a little nutty and a whole lot of fresh produce make this a meal you're going to want to have all summer long.

A creamy cashew sauce stands in for ricotta in this plant-based bake. We top it with Pecorino Romano cheese, but if you prefer to keep it dairy-free, you can use a sprinkle of nutritional yeast.

This lentil-based filling is surprisingly similar to meaty versions thanks to the garlic and taco seasoning — make sure you use a brand without added sugar or other additives.

Make the sauce and filling ahead of time so you can simply cook the omelette and assemble in the morning. Garnish with additional cilantro.

Made with quinoa and black beans, these crispy patties will leave you feeling satisfied for hours.

Spicy-sour jerk seasoning is ideal for waking up protein-rich tofu in this delightfully tropical meal-in-a-bowl.

Crispy-chewy flatbreads made from chickpea flour are a popular street food in southern France, where it’s known as socca. Our version is topped with a creamy cashew sauce and a bevvy of veggies.

Cooked and ready in less than five minutes, delectable sea scallops are nature’s gift to the time-starved. The trick to a getting a good sear on the outside with still-tender insides is to not overcrowd the pan.

This genius salad combines all the salty-sour-sweet Italian flavors of a classic muffuletta sandwich, minus the bread to weigh you down. If you can’t find giardiniera, look for mixed pickled vegetables or even antipasto.

This modern play on the original Crab Louie — a mayo-heavy salad reportedly from 1915-era San Francisco — is studded with crunchy radishes and cucumbers, tasty pickles and loads of sweet crabmeat piled high on the plate.

Bold flavors of smoky chipotle and sour tamarind star in this super-quick salmon dish. Keep the coleslaw as simple or complex as you like. Ours contains cabbages, carrots, edamame and fresh herbs.

In this Mediterranean bowl, red lentils and potatoes form the base of these plant-based kebabs. With seasoned rice, crunchy snap peas and a turmeric-tahini sauce, this is a full meal in a bowl.

This bowl uses sumac, a tart citrusy berry that is ground into a powder, to add flavor to the chicken as well as rich color to the yogurt sauce overtop. For a twist, we call for forbidden rice, but you can use any rice variety you have on hand.

Halloumi, a semi-firm cheese with a high melting point, makes a great protein-rich addition to this quinoa-based bowl. A quick vinaigrette pulsed in the food processor using sun-dried tomatoes and pine nuts provides rich flavor.

Skewers of Manchego cheese and figs, and chorizo and tomatoes stand tall in these cute charcuterie jars (aka jarcuterie) with a base of spiced almonds and olives.

A quick tomato mixture using pepper flakes and cumin makes a great dipping sauce for cucumbers, carrots and artichoke hearts in these individual charcuterie jars. Here, we also skewer halloumi cheese for a salty bite.

This chunky version of hummus, known as Hummus Masabacha, contains whole chickpeas for a fresh take on the dish.

Mango and carrot might seem like an unlikely combination, but these orange nutrition powerhouses are a mighty delicious pair when blended with yogurt, honey and cinnamon.

The tropical flavors of this easy salmon dish with chile-lime rice make for a fancy weeknight at home without any fuss.

Roasting tomatoes and garlic to make fresh pasta sauce gives it a deep, rich and smoky flavor that takes hearty chickpea pasta to the next level.

Try these easy shrimp cakes for dinner tonight, made with cassava flour to keep them grain- and gluten-free, from Dr. Steven Gundry's new book.

This plant-forward salad with marinated tempeh and a sesame-tamari dressing from Dr. Mark Hyman's new book is a must-try.

This homemade chutney is adaptable to your taste – use more chile for a spicier sauce, or skip it if you prefer no spice. The fish cakes and the sauce both freeze well.

Awaken your senses with this aromatic breakfast of fresh parsley, cilantro and dill in a spinach sauté with softly cooked eggs nestled inside. A savory yogurt-saffron topping finishes this delightfully easy dish. Serve with a bowl of walnuts or pomegranates to round out your breakfast.

Leeks are a rich source of prebiotics to help feed a healthy microbiome. Here, they are caramelized in a buttery wine sauce and topped with roasted scallops in a smoky garlic seasoning mix. Golden broccolini and tomatoes make it a complete meal. Garnish with lemon wedges, if desired.

Yogurt and pineapple add a tangy flavor to this satisfying morning bevvy. For a pretty presentation, garnish with lime zest.

We’ve turned baked sweet potatoes into a main dish by stuffing them with a simmered coconut chickpea curry. Make the sweet potatoes in advance, or you can bake them fresh right before serving for each day it’s eaten on the plan.

Made with almond and coconut flours and lightly sweetened with pure maple syrup, these indulgent donuts are free of refined, high-glycemic ingredients that can spike blood sugar. 

With colorful vegetables, beets, crunchy apples and chicken thighs, this hearty salad makes a satisfying — and filling — main dish.

This holiday crackle is the perfect sweet and salty treat — without added sugar or traditional flour.