Gluten-Free

This is no ordinary loaf! For a gluten-free bake, we turned to green banana flour, which is traditionally used in Jamaican and African cuisine as a replacement for wheat flour.

Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.

Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.

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

Chickpeas and walnuts add protein to this spinach salad to fuel you through busy afternoons. Roast the beets in advance for quicker assembly.

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

This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes. If you’re using precooked shrimp, add it to the jars while still frozen – it’ll thaw in the fridge overnight and be ready to eat by lunchtime. If you're using fresh shrimp, simply cook and add to the jars as directed.

The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.

Buckwheat is not only full of robust flavor, but it's also a fiber-rich nutrition powerhouse that's naturally gluten-free.

These versatile lentil patties do double duty both as burgers — whether served on whole-grain buns, lettuce buns or sans bun alongside steamed greens — and crumbled and added to fresh tomato sauce for a vegetarian Bolognese.

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.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

Bagna cauda, or “hot bath” in Italian, is an olive oil and anchovy dip popular in northern Italy. We add white beans to the dip to boost protein and fiber. It's typically served with a rainbow of vegetables, so choose your favorites. You can also make your own whole-grain pita chips (see below) for dipping.

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

Made with a combination of gluten-free flours including millet, almond and rice flour, this loaf is soft and zesty with a luxurious glaze over top – you’ll never even miss the wheat.

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.

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

Thai Curry in 25 minutes? It's possible. Plus, it's 100% dairy- and wheat-free.

Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.

All it takes is 25 minutes and seven basic ingredients to whip up this healthy stir-fry.

These fruit-and nut-packed energy bites are the ideal grab-and-go snack, perfect for any time of day.

High-protein teff creates a rich porridge that can be combined with fruits of all varieties. Lightly spiced, this sweet and creamy breakfast is an ultra-satisfying way to start the day.

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.

This vegetable-rich stir-fry is made even more nutrient-dense with the addition of kelp noodles, small noodles made from algae that are low in calories yet high in minerals

Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.

The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.

Chipotle chile powder lends a smoky note to roasted cauliflower; if you prefer less heat but still want that smokiness, use smoked paprika instead. The real star of these tacos, though, is the creamy, herbaceous sauce, so don't skip it - some of our staff members are it by the spoonful! Serve these veggie tacos with toppings of your choice: shredded cabbage, tomatoes, cilantro, hot sauce or salsa verde, and lime wedges for squeezing all work well here.

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.

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.

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.

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.

A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.

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.

Apple cider and Dijon mustard give this chicken dish the ultimate sweet-and-savory 
flavor, while a colorful mix of kale, carrots and parsnips makes it extra-hearty and 
nutritious. To save money, buy skin-on chicken thighs and simply remove the skin yourself.

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.

While spirulina should not be cooked (heat destroys its valuable properties), it makes a wonderful addition to smoothies, drinks, sauces and dressings.

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.

You'll be toasting to your health with this delicious, fruity beverage that's antioxidant-packed and chock-full of vitamin C.

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.