Gluten-Free

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.

Make your own seasoned popcorn for an anytime snack. Ours uses rosemary and garlic powder and, of course, Parmesan, for a salty, cheesy flair.

An unexpected combination of sweet potato, almond butter and mango yields delicious results our team lapped up. To speed up the process, you can prep a couple of batches at a time and keep them in the freezer – simply add all ingredients to a zip-top freezer bag except the juice, water and vanilla. When you’re ready, add to a blender with the liquids, whiz it up and go.

This truly unique Chickpea Salad is not only creamy and delicious but also easy to prepare.

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.

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.

Hailing from England, a fool is a custard-based dessert mixed with cooked fruit. Here, we substitute coconut cream and crème fraiche for the custard and stir in lightly sweetened cherries. Layered with fresh nectarines, this is one of the easiest and prettiest desserts you can make.

Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic.

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.

Millet has a mild, corn-like flavor and fluffy texture that’s perfect for hearty grain bowls. The quick-cooking ancient grain is rich in iron, B-complex vitamins and calcium. If you can’t find it, just double the quinoa. Tuscan kale is much more tender and sweet than common curly kale, which makes it a great candidate for enjoying raw.

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.

Potato salad is the ultimate comfort food for summer shindigs. Take advantage of this and make a double batch to enjoy throughout the workweek as well. Feel free to prop up the humble potato with roasted sunchokes, beets and/or carrots, but make sure to leave that old-school creamy whipped dressing behind. Try our potato salad with artichokes, sun-dried tomatoes and capers paired with a homemade Caesar dressing.

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.

Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.

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.

A flavorful and refreshing salad starring Chayote, a member of the gourd family, that can be on the table in 10 minutes.

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.

A simple lemon dressing adds a zesty zing to smokey grilled asparagus in this fast and fresh salad.

These beautifully layered squares marry the flavors of raspberry and lime for the perfect summer treat. They'll disappear so fast you won't even have to worry about them melting.

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.

No beet goes to waste in this sweet salad that combines warm beets and candied grapefruit zest. Wild rice and chopped almonds add bite and pull the dish together.

This salad features the bold and fruity flavors of cherry plus the boost of magnesium in quinoa can relax blood vessels and decrease headaches.

This twist on the classic tastes like a BLT but features the satisfying crunch and nutrition of a salad. Greek yogurt makes for a lighter and protein-packed take on Ranch dressing.

A combination of yellow and red beets makes for a colorful salad that is topped with creamy goat cheese. The longer the beets marinate, the stronger the flavor.

Portobello mushrooms are an excellent source of niacin, the B vitamin needed to transform carbs into energy. Plus, they’re rich in selenium and potassium – the latter is an essential mineral that helps regulate blood pressure and water balance in your body.

Enjoy the delicious tastes of the Hawaiian islands from the comfort of your own kitchen! Grilled pineapple, mango, and coconut flakes make a tropical trifecta of delicious vision boosting produce.

Maine lobster mixed with sweet mango and fresh jicama is topped with a refreshing cucumber vinaigrette in this recipe. Surprise your guests with this elegant salad that takes only 25 minutes make.

This low-calorie summer salad combines cantaloupe, zucchini and ham to create the perfect sweet and salty combination. And it only takes 20 minutes to make.

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.

Chicken salad gets an upgrade in this recipe that combines slightly tart pomegranate seeds with creamy feta cheese and root vegetables.

Smoky flavor of fresh watermelon over tasty greens, feta cheese and white beans makes an antioxidant powerhouse of a 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.

Reach for bitter greens such as radicchio, endive, dandelion or frisée to make this fresh salad that's topped with cooked eggs for a bonus protein kick.

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.

Cauliflower and tuna may seem like an unlikely pair but they work beautifully together in this fiber-rich and gluten-free salad. To round it off, paprika adds a smokey flavor while mint and basil bring a refreshing and colorful touch.

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.

An excellent source of Vitamin B12, magnesium and potassium, scallops are beneficial for the cardiovascular system and rich in omega-3 fats.