Since beginning this gluten-free adventure, I have loved learning about new ways to cook my old favorite dishes, and discovering new recipes I never knew existed.
Appetizers
Quick and Easy Brussels Sprouts
Zucchini Sticks
Roasted Winter Vegetables
Asparagus and Mushroom Side Dish
Broccoli Pesto Dip
Salsa-mole
Salads
Quinoa Black Bean Salad
Fennel and Radish Quinoa Salad
Best Lentil Salad, Ever
Tomato Quinoa Salad
Grapefruit and Honey Salad
Eggplant and Zucchini Quinoa Salad
Lemon Butter Romanesco
Dill Potato Salad
Kale Salad with Lemon Dressing
Bok Choy Salad
Summer Quinoa Salad
Breakfast
Banana Quinoa Muffins
Banana Cocoa “No Cook” Oatmeal
Oatmeal Cookie Smoothie
Bubbly Almond Strawberry Jam
Lunch
Cous Cous Quinoa
Gluten-Free Coconut Shrimp
Farm Fresh Soup
“Cheesy” Pesto and Rice
Lemon Mushroom Quinoa
Pink Polenta with Kale and Asparagus
Lentil Salad
Dinner
Empty-the-Fridge Dinner
Farm Fresh to You-Vegetable Stock
Fava Bean and Asparagus Polenta
Gluten-Free/Vegan Veggie Burgers
Butternut Squash Mac & “Cheese”
Chicken and White Bean Chili
BBM Cappello’s Pasta
Roasted Brussels Sprouts and Sweet Potato
Pasta Casserole
Dessert
Raw Spirulina Energy Balls
Gluten-Free Fig Baileys
Raw Vanilla Pudding
Apple Raisin Bread
Fruit Pops
Gluten-Free Passion Fruit Bars
Gluten-Free King Cake
Strawberry Shortcake
Lemon Zucchini Bread
GF/DF Brownies
Snacks
On-The-Go Trail Mix
