Gluten Free

This nutrient-dense, gluten-free quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.

This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.

You know the old saying: Sounds weird, tastes great! For real, though, you are going to love this super sippable, refreshing beverage.

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Sweet potatoes and maple syrup add natural sweetness to these muffins—perfect for prepping for a week of breakfasts, dinners, or lunches.

A few uncommon products, such as salted plum powder, canned lychees, and agar-agar, are easily found online and make this creamy dessert truly exceptional.

This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.

Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.

Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.

Pancakes made with bananas and almond butter? Enough said. Four eggs may seem like a lot, but they’re what give these sweet, nutty pancakes a light, crepe-like texture.

Here, almond butter serves as the primary ingredient in a perfect little bite-size dessert.

For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors from their shyness.

This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Made of dried figs blended with coconut and a pop of cinnamon, pack these energy balls along for a post-workout snack or afternoon pick-me-up.

I know a salad of Brussels sprouts sounds mirthless, but I urge you to give it a chance. It has enough citrus, almonds and rough-skinned apple to be interesting.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.