vegetarian

chocolate dipped macaroons

I really think mac­a­roons are the poster child for gluten-free treats. Plus, you’ve got to love a “cookie” that dates back to 16th cen­tury Italy. Over the years, Ital­ian Jews adopted the recipe due to a lack of leav­en­ing (no … more




banana berry scones

Okay, admit­tedly I’m on a bit of a scone kick. I can’t help myself with my recent dis­cov­ery of Lucy’s amaz­ing almond flour and all the fresh, organic berries South­ern Cal­i­for­nia has to offer. A note about Lucy’s and other small … more




cheddar dill biscuits

Adapted from Jodi Bager and Jenny Lass’ won­der­ful grain-free gourmet cook­book, these bis­cuits are a won­der­ful gluten-free, no-grain option that will melt in your mouth. The onion and cheese pro­vide just the right amount of savory — so deli­cious. If … more




almond butter cookies

My friend Nili intro­duced me to these cook­ies yes­ter­day. Got to love a neigh­bor who drops by with good­ies! They are incred­i­bly moist and chewy and would be a good base for a vari­ety of dif­fer­ent iter­a­tions — white choco­late, … more




butternut squash pumpkin soup

I love soup and stew sea­son. One pot dishes make life a bit eas­ier. This is a beau­ti­ful soup that can be made with cream for a richer prod­uct, or with­out for a cleaner, earth­ier fla­vor. Usu­ally, I roast but­ter­nut … more




tasty gluten-free Thanksgiving side dishes

Thanks­giv­ing doesn’t have to be a huge carb fest. In addi­tion to the req­ui­site Sweet Potato Casse­role and Dress­ing (bread-based dish baked out­side the bird), load your menu full of veg­gies and inter­est­ing sal­ads. Here’s a few stan­dards that are … more




holiday chocolate mousse

The Choco­late Mousse recipe below is not a tra­di­tional Thanks­giv­ing dessert, but since the kids in our fam­ily request it each year, it’s found a per­ma­nent place on the menu. I finally got smart and used old fash­ioned, shal­low dessert … more




thanksgiving desserts

The meal after the meal, if we’re being hon­est. I can’t think of another occa­sion when desserts are so heav­ily fea­tured. We love to eat half por­tions of every­thing, so we can taste every pos­si­ble sam­pling. That’s just com­mon sense. … more




applesauce cranberry muffins

This is a twist on my sta­ple muf­fin. I had some left­over apple­sauce and wanted to make good use of it. Adding cran­ber­ries with a layer of orange fla­vor adds another lovely dimen­sion. Soft and moist with a streusel top­ping, these freeze great … more




oven applesauce

My son and I have a habit of watch­ing the cook­ing chan­nel together. He sali­vates and tells me what he likes to eat and I take notes. A few nights ago, we watched The Bare­foot Con­tessa, oth­er­wise known as Ina … more




nightshade free yellow mustard

Based on the well-guarded French’s Clas­sic Yel­low Mus­tard, below is a ver­sion adapted for us lovers of mus­tard, only gluten-free and night­shade–free. In a world where we’re busier than ever, mus­tard is the last thing any of us really want … more




new item — gluten-free organic pasta

As I was perus­ing the “New Items” shelf at my local Trader Joe’s, I came across this pasta — gluten-free and organic to boot. It con­tains only a hand­ful of ingre­di­ents, which I love: organic brown rice flour, organic quinoa, … more




guacamole

When my husband’s fam­ily came from Ger­many this sum­mer, one of the foods they ate in abun­dance was Mex­i­can, smoth­ered in everyone’s favorite condi­ment — gua­camole. Whether you like it smooth or chunky, hot or mild, gua­camole is that quin­tes­sen­tially … more




indian summer iced tea

I spoke with my sis­ter in Boise yes­ter­day who was expe­ri­enc­ing flash floods and storms — quite a con­trast from the 97 degree weather we are deal­ing with here in San Diego. It’s tech­ni­cally still sum­mer, but I have a feel­ing … more




orange studded breakfast fruit

I love the look of orange sec­tions sliced into a fruit salad — all suc­cu­lent orange and none of the pith. It’s eas­ier than it looks so long as you have a really sharp, fairly large knife. Make sure you … more




zucchini cakes

I hap­pen to love zuc­chini, a fond­ness my fam­ily does not share. I’ve been tor­tur­ing them for years, offer­ing new recipes in the hope they will grow to love this del­i­cately fla­vored veg­etable. Mis­sion accom­plished (except for the 10 year … more




gluten-free brownie parfait

I don’t know about you, but I’m always look­ing for ways to make food stretch at my house. At any given time, I have between two (the ones I’ve got), and eight kids at my house. An easy dessert is … more




lemon slushes

One of my most pro­found food mem­o­ries from my child­hood is lemon slushes. We had a pro­lific lemon tree in the back­yard that pro­duced plump, juicy, thick skinned Eureka lemons. With them, we made lemon squares (gluten-free recipe to fol­low shortly), … more




gluten-free warm goat cheese salad

If you can have dairy, this is a treat. The pun­gency of the goat cheese is set off beau­ti­fully with the sweet­ness of the vinai­grette. This is a lovely side salad with one slice of cheese, or a main dish … more




gluten-free citrus rice salad

Wild rice is typ­i­cally some­thing you would serve in the fall, but I love it year round. You can find it in the bulk sec­tion of your health food store. Take a big whiff — it spells exactly like black … more




nightshade-free black bean guacamole

Hav­ing to give up one of my favorite cuisines, Mex­i­can food, has been ridicu­lously dif­fi­cult. I love moles and salsa, chili rel­leno and grilled pep­pers, but they don’t love me. Turns out, they don’t love my daugh­ter either. So, I … more




mexican bowls

This is a per­fect lunch or din­ner with left­over pot roast. In fact, I make a pot roast just for this pur­pose. Inspired from my favorite “fast” food restau­rant, Chipo­tle, this was my once a week treat. Now that night­shades … more




udi’s pizza crusts

A nice addi­tion to their array of gluten-free prod­ucts, Udi’s pizza crusts offer a quick din­ner option for those nights you really don’t feel like cook­ing. They are two to a pack­age at about $5.00, so $2.50 per unit. A fam­ily … more




happy v-day

A few good­ies to make for your favorite Valen­tines on this day of splurg­ing. Valen­tine Bon­bons Choco­late Almond Bark Straw­berry Banana Cake Melissa’s Choco­late Peanut Butter Cups     




gluten-free green beans gremolata

I per­son­ally could eat green beans every day. Steamed, roasted, blanched and sauteed with olive oil… My hus­band finally asked for a new pre­sen­ta­tion. When I saw Ina Garten’s vaca­tion to Napa show on the Food Net­work, I knew I’d … more




kid margarita

An oldie, but a goodie! This is a reprint because of a com­puter quirk. This is a refresh­ing ver­sion of lemon-limeade and a nice option for any­one who doesn’t drink alco­hol. Active time: 1 minute Yield: 1 8oz serv­ing 6 oz. … more




greens and butternut squash salad

I just had this salad at Waters, our won­der­ful local cafe, where we cel­e­brated my sister-in-law Randy’s birth­day. I am dupli­cat­ing it here because it was deli­cious! This recipe calls for goat cheese — omit if you are dairy intol­er­ant. … more




Balsamic Vinaigrette

This is a very sim­ple dress­ing to put together, with a nice acidic bal­ance. I use a mini proces­sor, in which case, I need to thin the dress­ing with a tea­spoon or two of water. If you sim­ply shake it … more




gluten-free pumpkin ginger scones

I know…more pump­kin. But I’ve devo­tee, so I eat a lot of it in the fall. Here’s my offer­ing for a deli­cious pump­kin scone with tons of gin­ger. If you like less gin­ger, sim­ply cut back. The fla­vor here is … more




gluten-free blueberry lemon scones II

I’ve been exper­i­ment­ing with scones and muffins now that the kids are back in school. The ease of pulling these from the freezer the night before for a quick break­fast is a huge help in the morn­ing. These are made … more




gluten-free pumpkin spice cookies

I love fall — every­thing about it. On the west coast, we have a fairly nar­row cor­ri­dor of color com­pared to the rest of the coun­try, but as a native, I can always find a fall day in length­en­ing shad­ows … more




gluten-free vegan almond spread

Good for the brain and good for the heart, almonds are also a great way to reg­u­late cho­les­terol. When I want some­thing fluffy and creamy to dip my veg­gies or rice crack­ers in, this is a great option, and a … more




new product — best gf pasta to date!

We’ve tried lots of brands of gluten-free pasta, but bionaturae’s line of organic, gluten-free pasta is the one most highly favored by the two gluten addicts in my home. Made in Italy, their gf pasta comes in four forms: spaghetti, elbow, … more




gluten-free thousand island dressing

I remem­ber eat­ing this as a kid over an ice­burg let­tuce salad. I never cared that the let­tuce had absolutely no fla­vor — the point was the dress­ing. This is great over a stan­dard salad, or bet­ter yet, as the … more




Omission — hands down the best gluten-free beer

When I first found out I had gluten issues, I resolved to have a stiff upper lip. I could give up sour­dough bread and my favorite pasta. I could even give up pie and real choco­late chip cook­ies, but when … more




blueberry lemon scones

Adapted from Elana’s Pantry orig­i­nal recipe of Gluten Free Cran­berry Orange Scones, I’ve com­bined two of my favorite fla­vors, with almond flour as the base. Due to my night­shade allergy, and because potato starch is such an inte­gral ingre­di­ent for … more




mango strawberry sunrise

I use my lit­tle magic bul­let for this, which gives me a per­fect sin­gle serv­ing. This dou­bles eas­ily to pro­vide four lit­tle serv­ings for break­fast or an after­noon snack. Hav­ing frozen fruit in the freezer makes this a snap! On … more




dandelion greens

I’ve always had a curios­ity about the greens I watched my father eat his whole life. My mother steamed or sautéd them with but­ter, salt and pep­per and I would watch him eat a plate­ful, grate­ful that I was not … more




all fruit breakfast smoothie

Con­tain­ing all acid and sub-acid fruits, this smoothie is a great way to cleanse your body first thing in the morn­ing.  A com­plete food with a per­fect bal­ance of pro­tein and starches which are already bro­ken down into amino acids … more




gluten-free raspberry bon bons

Choco­late and raspberries…what’s not to love? This is a fun project to do with kids. Candy molds are an inex­pen­sive pur­chase (I got mine at Michaels), and with the bon bon molds, you can fill them with any­thing you like. … more




sweet potato casserole

There is no other meal I can think of, where we hold tighter to our sacro­sanct tra­di­tions than Thanks­giv­ing. For every per­son who par­takes, I find there are one or two dishes that must be on the table for the … more




lisa’s greens and quinoa salad

My niece, Lisa came up with this won­der­ful salad. Bright­ened with pis­ta­chios and cran­ber­ries, the quinoa pro­vides a nice punch of pro­tein that would accent a hol­i­day table. This a won­der­ful side for a Frit­tata brunch or along­side a nour­ish­ing … more




gluten-free pumpkin bon bons

I love any­thing pumpkin…bread, pancakes…watch for pump­kin soup later this month. So nat­u­rally, I fig­ured it would pair well with choco­late. This is a fun project to do with kids. Candy molds are an inex­pen­sive pur­chase (I got mine at … more




goldmine

One of many won­der­ful things my hus­band brought to our mar­riage was this recipe. Some­times called a “Toad in the Hole” here in the states (much to the cha­grin of the Brits who assign this name to an entirely dif­fer­ent … more




butternut squash soup

I know fall is here when I find but­ter­nut squash at my local stores. I always mar­vel at how sim­ple this recipe is. Every once in a while, I try to mon­key around with it by adding green apple, or … more




cilantro vinaigrette

Cilantro. An herb peo­ple are rarely ambiva­lent about. I hap­pen to love it. Being a Cal­i­forn­ian, I sup­pose I have a nat­ural predilec­tion for it. This is an adap­ta­tion of the sauce for Fish Tacos. Prep time: 5 min­utes Total … more




gf hot dog buns

If you haven’t already heard, Udi’s now offers hot dog buns! My son is so happy! If you like the ham­burger buns, you’ll be really happy with the hot dog buns. Find them at a store near you. Great accom­pa­ni­ments for … more




gluten free, dairy free ranch dressing

Not just a dress­ing but a condi­ment for mak­ing all sorts of veg­eta­bles palat­able for young kids. God for­bid they ever actu­ally put it on a salad! Serve this up with cucum­bers, car­rots and cel­ery for a refresh­ing snack, or … more




mediterranean pasta

Enjoy this with a sim­ple green salad. If you want to make this sans dairy, I would replace the feta and parme­san with shred­ded Daiya moz­zarella. Active time: 10 min­utes Total time: 30 min­utes Yield: 4–6 serv­ings 1 lb. rice … more




simple syrup

This is a won­der­ful base for any drink that requires sweet­ness, alco­holic or non-alcoholic. Won­der­ful for Sum­mer Lemon­ade as well as White San­gria, it comes together quickly, and the ratios are always the same. Prep time: 2 min­utes Total time: 10 … more




floating ice ring

I love using these when I do a punch because it’s beau­ti­ful in it’s own right, and it keeps the punch crisp and cool. Prep time: 5–10 min­utes Total time: 8 hours Yield: 1 ice ring Spe­cial equip­ment: 1-piece bundt ring 1 … more




tzatziki

A cool com­pli­ment to a Mediter­ranean meal…make it an hour ahead of time so that the fla­vors can meld together. Great with Gar­lic Rose­mary Chicken. Prep time: 10 min­utes Total time: 1 hours, 10 min­utes Yield: 3 cups or about … more




summer lemonade

The best lemon­ade always start with a sim­ple syrup. It takes longer, but it’s smooth, with­out the grit­ti­ness of undis­solved sugar. When we received two laun­dry bas­kets full of lemons from a friend, we juiced them all and froze the … more




blueberry smoothie

Using a Magic Bul­let makes this one serv­ing smoothie a snap. If you want to dou­ble it, use the blender. Full of antiox­i­dants, this smoothie can get you going first thing in the morn­ing or pro­vide a pick-me-up for a … more




perfect corn

There’s few things bet­ter than a fresh ear of corn in sum­mer. But how many times have we suf­fered through an over-cooked ear with wilted ker­nels? Here’s a fool-proof way to make corn that pops as you bite into it. … more




melissa’s chocolate peanut butter cups

A busy mother of three, Melissa devised this fin­ger lick­ing treat which mar­ries two of life’s per­fect fla­vors: choco­late and peanut but­ter. Gluten and dairy free, but chem­i­cal and preser­v­a­tive free as well, your kids will love these. Adults too, … more




maiah’s chocolate zucchini cake

Maiah sub­mit­ted this as an adap­ta­tion from a fam­ily recipe. Those of you who have a veg­etable gar­den can tes­tify that there is just so much zuc­chini you can eat or give to your neigh­bors! I love that this cake … more




pineapple upside down cake

I per­son­ally love these old fash­ioned desserts that remind me of my early child­hood and church potlucks. And noth­ing says sum­mer like a pair of cat-eyed sun­glasses and pineap­ple upside down cake…1960’s style. Trust me, I have pic­tures of my … more




onion rings

This is a splurge. Things like french fries and onion rings are kind of a pain to pre­pare, which keeps us from doing it too often. We have these once in a blue moon. One large onion is the right … more




coconut strawberry ice cream

Uber deli­cious and crazy quick. The only require­ment is an ice cream maker, which is one of those invest­ments that pays for itself the first sum­mer you use it. This coconut based ice cream is creamy and full of fla­vor. … more




hard-boiled egg spiders

If you fol­low a spe­cial diet, be sure to include cal­cium rich foods.  Cal­cium is an impor­tant nutri­ent, espe­cially when you or your child is on a dairy-free (casein-free) diet. Cal­cium is impor­tant for strong bones, as well as sup­port­ing … more




lettuce wraps

Hydro­ponic let­tuce is one of my new favorites. The bonus is that the Costco near me sells a big con­tainer of it. The brand is eva pro­duced by Grupo Altex. I try to pur­chase food as locally as pos­si­ble. For … more




chocolate puffed rice treats

A clas­sic Amer­i­can treat that is almost always gluten and dairy free! You can use tra­di­tional marsh­mal­lows or get the more health con­scious vari­ety at your local co-op or Whole Foods. My son’s 8th birth­day party is tomor­row and this … more




dill vinaigrette

Burst­ing with the fresh­ness of lemon and the light­ness of dill, but grounded with the tart­ness of dijon mus­tard makes this a fam­ily favorite. I love it over greens with a piece of fish atop. This is also great on … more




banana strawberry no-milk shake

One more creamy gfcfsf alter­na­tive to offer your­self or your kids as a treat. I like mine around 4:00 p.m. when I start my after­noon lag. With lots of fruit and pro­tein, and so thick you can float a slice … more




kitchen sink salad

We love sal­ads in our fam­ily and can’t imag­ine a meal with­out one. My kids were won over when they were tiny which makes get­ting raw veg­eta­bles into their diet easy. The point of this salad is to use up … more




banana strawberry cake

I’m on kind of a berry kick at the moment. Now that spring is firmly here and I can feel the hint of sum­mer here in South­ern Cal­i­for­nia, I know per­fectly ripe berries are just around the cor­ner. That means … more




berry port cake

I have those moments of rash jus­ti­fi­ca­tion when I tell myself that I HAVE to eat this to make sure it’s ready to share. My accom­plice was my 8 year old son, who like a small rodent, took a bite … more




poached eggs

Often times, it’s dif­fi­cult to fig­ure out the cook­ing of eggs when one is dairy-free. Grape­seed oil and Earth Bal­ance spreads are help­ful for scram­bling or fry­ing, but if you want to truly go au nat­u­rale, poach­ing is the way … more




margherita pizza

I don’t think you should have to give up pizza just because you can longer eat gluten or dairy. With Trader Joe’s Brown Rice Tor­tillas, I make these in my largest cast iron pan. If you can’t do dairy, try … more




rice pilaf with noodles

When­ever we go to one of our favorite Greek restau­rants, my son and I can’t eat the rice because it has those threads of noo­dles in it. I saw Lucinda Scala Quinn demon­strate a sim­i­lar dish, so here’s my gluten-free … more




chocolate dipped strawberries

There is some­thing so famil­iar, yet deca­dent about a choco­late dipped straw­berry. You can do them the night before you serve them and they are per­fect the next day. Just take them out of the refrig­er­a­tor about a half hour … more




chocolate cupcakes

I love a good short cut. Sof’ella makes an excel­lent choco­late cake mix that requires the addi­tion of water, eggs and but­ter (I used grape­seed oil with no prob­lem). I made a few changes — instead of 1 1/4 cups … more




carrot cake & pumpkin muffins

This is a take-off of my pump­kin banana muffins, but car­rot cake style. I love using a mini muf­fin pan for these for tiny bite-sized treats that freeze beau­ti­fully. I know…it’s a lot of ingre­di­ents, but most of them are … more




herbed hummus

In my quest to develop a short-cut recipe for falafel, I instead came up with a lovely recipe for Herbed Hum­mus. There’s a few ingre­di­ents here, but the result is deli­cious and com­plex, and trust me, you’ll love hav­ing these … more




quick pesto and pasta

The rich tex­ture of wal­nuts replace pine nuts and parme­san cheese in this quick and sim­ple recipe. I love to serve this over spaghetti or fusilli pasta. Any left­over pesto is great on crack­ers. For left­over pasta, sim­ply refresh it … more




valentine bonbons

My friend, Simone, gave me the idea for these lit­tle nuggets. Using ready made choco­late sand­wich creme cook­ies (they look like Oreos) make these gluten-free, casein-free bon­bons a snap to make.  Add peanut but­ter to the mix and you’ve cre­ated … more




chewy chocolate chip cookies

These gluten-free choco­late chip cook­ies are packed full of pro­tein, thanks to almond flour and quinoa flakes. The soft cak­i­ness of these cook­ies are great for my daugh­ter after her braces get tight­ened. Dipped in almond milk or cof­fee, they … more




greek salad

This is a great side salad with din­ner along­side Chicken Sou­vlaki and Saf­fron Rice. Or have it for lunch on it’s own or with left­over Chicken Sou­vlaki on top to make it heartier. If you can with­stand dairy, creamy feta … more




greek vinaigrette

This is a really nice com­bi­na­tion of fla­vors that, for me, epit­o­mize Greek food — gar­lic, lemon, fresh oregano… I love this on a typ­i­cal Greek salad, piled high with lots of veg­eta­bles, which is the per­fect foun­da­tion for left­over … more




saffron rice

In the past, I kind of shied away from using a lot of saf­fron because it was so expen­sive. But I found a lit­tle bot­tle at Trader Joe’s for right around $6. Saf­fron, the sta­men of the cro­cus flower pro­duced … more




lemon squeeze

The Santa Ana’s are blow­ing this week. The winds that I always asso­ciate with dry warmth now pro­duce a chilly morn­ing and evening draft that reminds me it’s still win­ter. I am drink­ing hot tea in the morn­ings to stay … more




curried zucchini soup

This is a great soup when it’s cool out­side or for a light spring sup­per as well. Lemon adds a sur­pris­ing fresh­ness. Prep time: 10 min­utes Total time: 30 min­utes Yield: 4–6 serv­ings (about 5 cups) Spe­cial tool: immer­sion blender … more




lentil soup

I adapted this from the Sil­ver Palate Cook­book by Julee Rosso & Sheila Lukins — fan­tas­tic cook­book. You can serve this as a light meal on its own or with a salad. To make it more sub­stan­tial, add sev­eral slices … more




quinoa tabouli

In place of bul­gar wheat, this tabouli uti­lizes protein-rich quinoa as a base. This is a fresh side for a Chicken Wrap, or with any din­ner. Or, you can throw chicken or shrimp in and make it a main dish. … more




chinese fried rice

I’ve learned to love and appre­ci­ate left­overs. In fact when I make any meal, I always con­sider how I can squeeze one more din­ner out of it. So when you make any rice dish, add another cup of dry rice … more




celery root slaw

Cel­ery root is one of those under appre­ci­ated veg­eta­bles that is eas­ily over­looked because it looks like jicama’s ugly cousin. But don’t be put off by it’s appear­ance. With a sharp knife, you can cut off the stem and slice … more




creamy avocado dressing

When you have to give up dairy, you feel as though you no longer get to expe­ri­ence that lux­u­ri­ous tex­ture we all love. Avo­cado is the per­fect ingre­di­ent to give you creami­ness with­out the cream. Total time: 5 min­utes Yield: scant … more




quickest ever GFCF peppermint bark

Short of bit­ing into a candy cane while you’ve got a mouth­ful of choco­late chips, this recipe is the eas­i­est way to pro­duce that won­der­ful chocolate-peppermint com­bi­na­tion but GFCF style — with­out the milk. No blocks of choco­late, no lay­er­ing … more




coleslaw

Often times, mod­i­fied food starch (code name “gluten”) is added to many com­mer­cial may­on­naises. It helps give the may­on­naise body and stiff­ness. Coleslaw is one of those things we are accus­tomed to buy­ing at the deli counter, but you’ll be … more




sweet potato latkes

Safe for peo­ple with night­shade aller­gies, these Sweet Potato Latkes are a snap to pre­pare. If you’re cook­ing for an army and have a food proces­sor, you can grate them in sec­onds with your grater attach­ment. They are won­der­ful as … more




cucumber salad

A nice change from a green salad, this is a typ­i­cal Hun­gar­ian side, with­out the sour cream. It’s light and fresh and keeps for another day. My kids love this (even the raw onion part). Prep time: 5 min­utes Total time: … more




latkes

We just cel­e­brated Christ­mukkah last week. Just like it sounds, this mish-mash of Christ­mas and Chanukah is a time to dec­o­rate our tree with friends, play the drei­del game and cook latkes. My kids love to col­lect choco­late gelt from … more




tartar sauce

My grand­mother was an amaz­ing cook, but never wrote her recipes down. Actu­ally, I never did either until I started this blog, so I shouldn’t com­plain. So when I found her tar­tar sauce recipe in our fam­ily cook book, it … more




dad’s tart

Last week­end, we brought our kids and their two friends to the Veteran’s Day Parade down­town. It started with high school bands march­ing in per­fect time with their shiny instru­ments, wip­ing beads of sweat from their fore­heads. Flag twirlers fol­lowed … more




cranberry relish

This is a sta­ple at any Thanks­giv­ing table, but I make it year ’round. It’s the per­fect top­ping for a slice of brie atop a rice cracker. Many peo­ple like addi­tional fruit (raisins, apples, cur­rants) or nuts (wal­nuts, pecans) in … more




sauteed haricoverts

I feel like I make a thou­sand deci­sions a day. So when I’m stand­ing in front of the pro­duce aisle try­ing to fig­ure out what to pre­pare that night, I wish some­one would just TELL me what to make. It … more




easy risotto

I would never have thought that risotto could be this easy. I’ve stood patiently in front of the stove, stir­ring reli­giously, after each half cup addi­tion of stock, but this recipe from Ina Garten’s new cook­book How Easy Is That? … more




speedy black bean soup

This is so easy, it almost doesn’t count as cook­ing… This would be won­der­ful with Heather’s Salad as a side. Prep time: 5 min­utes Total time: 10 min­utes Yield: Serves 6 4 15-oz. cans organic black beans 1 c. water 1 … more




holiday rice pilaf

This pilaf is a won­der­ful com­pli­ment to the No-Fail Roasted Chicken or the Roasted Turkey & Gravy. Stud­ded with orange-infused cran­ber­ries, toasted almonds and fresh scal­lions, it’s per­fect for the hol­i­days, but I serve it year around. The wild rice … more




chocolate almond bark

These are inspired by the lit­tle can­dies I cherry pick from the box of See’s that finds its way into our home every Christ­mas. You can use solely milk choco­late or solely dark for this recipe, but I think half … more




apple crisp

Like an apple pie but with­out the crust. Good for any time of year, but best in fall, I think, when the apples are per­fectly ripe. I’ve made it a cou­ple dif­fer­ent ways — with almond flour in the top­ping … more




hard boiled eggs

Active time: 10 min­utes Total time: 1 1/2 hours Yield: 14 appe­tiz­ers Spe­cial tools: egg cooker optional This is stan­dard, old-fashioned fare, but they’re fill­ing and a party favorite. There are two ways to hard boil eggs. The tra­di­tional way … more




garlic dill aioli

This is a tasty dip for steamed aspara­gus spears and for strips of Gar­lic Rose­mary Chicken as an appe­tizer. It’s quick and can be made with pur­chased mayo or you can splurge and whip up your own. Prep time: 5 min­utes … more




vegetable soup

This is the tasti­est fat free soup! In fact, I hate even lead­ing off with that, because “fat-free” is often times flavor-free. Not the case here. This is one of those recipes where you just throw all the ingre­di­ents into … more




chips and hummus

My kids like hum­mus in their lunches with car­rots and chips, so I always dou­ble this when­ever I make it. It’s won­der­ful in place of may­on­naise in sand­wiches or wraps and you can serve it with fresh, raw veg­eta­bles. But … more




banana pumpkin muffins

The sweet­ness and depth of these muffins actu­ally comes from the addi­tion of a ripe banana. In fact, pump­kin and banana are an amaz­ing com­bi­na­tion that you’ll see time and again. With the cin­na­mon, these muffins have the scent of … more




quick chocolate chip cookies

Not just for lit­tle kids, but for big ones too — choco­late chip cook­ies are the uni­ver­sal com­fort food, right up there with mashed pota­toes and pop­corn. Busy indi­vid­u­als and fam­i­lies take heart. Cher­ry­brook Kitchen has a won­der­ful gluten, dairy, … more




roasted carrots

It’s said that we taste first with our eyes. I love the deep rich­ness of roasted car­rots, but their color adds a par­tic­u­lar beauty to any plate. Active time: 5 min­utes Total time: 25 min­utes Yield: 4–6 serv­ings 6 car­rots, cut … more




cinnamon chocolate snack bars

Full of oats, puffed rice, choco­late and cin­na­mon, these bars are great not only because they’re tasty, but because you can con­trol the size. My kids rarely fin­ish one of those nutri­tion bars on their own. Last week, while in … more




mushroom tapenade

I like to dou­ble this, because it goes quickly. I eat it with a spoon, but would serve it to guests on endive spears or with rice crack­ers. Prep time: 10 min­utes Total time: 15 min­utes Yield: About 2/3 cup … more




spanish rice

I usu­ally make a dou­ble recipe of Bas­mati rice so that I always have extra for just this type of recipe. Prep time: 5 min­utes Total time: 20 min­utes Yield: Serves 4–6 as a side. 1 c. Bas­mati rice 1 1/2 … more




hot quinoa cereal

A nice alter­na­tive to oat­meal with lots of fiber and more pro­tein that you’ll find in any other grain. Active time: 3 min­utes Yield: 1 serv­ing 1 c. water 1/3 c. quinoa flakes pinch of salt hand­ful of blue­ber­ries driz­zle of … more




pb&b s’mores

Other than a per­fectly ripe straw­berry, peanut but­ter and banana on a gra­ham cracker was maybe my dad’s favorite thing to eat. S’moreables makes a gluten-free gra­ham style cracker that doesn’t taste much like a tra­di­tional gra­ham cracker, but it … more




breakfast quesadilla

Cheese makes this nice and gooey, but feel free to omit it. This is great on the week­ends, with a side of Sweet Potato Hash. Prep time: 10 min­utes Total time: 15 min­utes Yield: Serves 2 2 eggs, whisked until … more




steamed cabbage with caraway

There are cer­tain things that just go together. Car­away and cab­bage are one of those per­fect pairs. Prep time: 10 min­utes Total time:  18 min­utes Yield: Serves 4 1/2 green cab­bage, cut in half with stem removed 1 T car­away seeds … more




green and yellow rice

I obvi­ously have a love affair with cilantro. I think peo­ple either like it or don’t. If it’s not your cup of tea, use Ital­ian pars­ley or basil instead. Prep time: 5 min­utes Total time: 20 min­utes Yield: Serves 4 … more




organic quick oatmeal

Some of us can eat oat­meal and some can’t. If it’s organic, I’ve found I can tol­er­ate it really well. This is the world’s quick­est hot break­fast! Total time: 3 min­utes (seri­ously) Yield: 1 serv­ing 1/2 c. organic quick oat­meal … more




sweet and savory dressing

This is my favorite and most requested dress­ing. It goes per­fectly with the Chi­nese Chicken Salad, but I use it for every salad you can imag­ine. Prep time: 5 min­utes Total time: 5 min­utes Yield: 1/2 cup 1/4 c. veg­etable oil … more




mushroom soup

Nour­ish­ing and easy to make — only a hand­ful of ingre­di­ents. Prep time: 15 min­utes Total time: 40 min­utes Yield:  Serves 4–6; about 2 qts. 1 tsp. olive oil 1 medium onion, finely chopped 1 3/4 — 2 lb. mush­rooms, brushed … more




carrot cake muffins with cream cheese frosting

Remem­ber, this has a tiny amount of milk in it. Deli­cious with a cup of tea or cof­fee. Great for a grab and go break­fast on the way to work. Prep time: 20 min­utes Total time: 40 min­utes Yield: 6 muffins … more




pb&j lunch

There’s a lot of sweet already going on here…jelly, fruit. Try to make send­ing a cookie a spe­cial occa­sion instead of every day. Total time: 10 min­utes YIeld: 1 sand­wich 2 slices gluten-free bread (I use Udi’s) black­berry or straw­berry jam … more




egg salad sandwich lunch

Udi’s bread makes this com­fort food pos­si­ble. If you want a change from bread, my kids love dip­ping rice crack­ers into the egg salad, too. Prep time: 10 min­utes Total time: 30 min­utes Yield: 2 sand­wiches 3 hard boild eggs … more




fruit platter

Never under­es­ti­mate the appeal of fresh fruit. When I bring an this to a party, fruit is always a nice con­trast to all the stan­dard heavy, creamy fare. Use what­ever is in sea­son and it makes a beau­ti­ful appe­tizer or … more




essential roasted salsa

This is adapted from Rick Bay­less’ Mex­i­can Kitchen, one of my all-time favorite cook­books, which should be a sta­ple in your kitchen if you have any fond­ness at all for Mex­i­can food. Prep time: 10 min­utes Total time: 15 min­utes Yield: … more




homemade mayonnaise

Before you scratch your head and won­der who would want to make may­on­naise on their own, just try it, espe­cially if you’re aller­gic to soy. It’s so easy, really, and totally addict­ing. A warn­ing about raw eggs. My research shows … more




chocolate chip muffins

Using Pamela’s mix makes these muffins a snap. Remem­ber, there’s a small amount of milk in these. Prep time: 15 min­utes Total time: 35 min­utes Yield: 12 muffins 2 1/2 c. Pamela’s Bak­ing & Pan­cake Mix 1/2 c. water 1/2 c. … more




blueberry coffee cake muffins

My hus­band grabs one of these from the freezer and by the time he gets to work, it’s ready to eat. Using Pamela’s mix makes these muffins a snap to throw together. Remem­ber, there’s a tiny bit of milk in here. … more




french toast

There’s noth­ing like a batch of but­tery french toast drowned in maple syrup with the hint of cin­na­mon — a great week­end break­fast or brunch. Serve with Fresh Fruit and enjoy. Prep time: 10 min­utes Total time: 20 min­utes Yield: 4 … more




chocolate chip pancakes

These are our Sat­ur­day morn­ing rit­ual. Remem­ber, there’s a small amount of milk in the mix. Prep time: 5 min­utes Total time: 15 min­utes Yield: Serves 2–4 1 c. Pamela’s Bak­ing & Pan­cake Mix 1 large egg 3/4 c water (but … more




pancakes

I am a big fan of short-cuts and here’s one of my biggest. For those of you who can stand a small amount of milk, I’ve yet to find a mix as good as Pamela’s. My fam­ily loves her gluten-free … more




pasta egg scramble

Sim­ply the best use for left­over pasta. Prep time: 10 min­utes Total time: 20 min­utes Yield: Serves 4 1–2 T olive oil about 2 cups left­over rice pasta — Fusilli (Tin­kyada brand works great) 1/8 c. water 6–8 eggs, whisked until … more




huevos rancheros

This is my family’s favorite break­fast. It really need no accom­pa­ni­ment except a good cup of cof­fee. Prep time: 10 min­utes Total time: 20 min­utes Yield: Serves 2 1 15 oz. can organic black beans, rinsed until water run clear … more




no-milk milkshake

This is so good that kids might for­get there’s no ice cream in here. And for adults, it’s a vel­vety, creamy indul­gence. Total time: 5 min­utes Yield: 2–3 small serv­ings 1 c. choco­late almond milk (Almond Breeze is GFCFSF) 1 … more




pineapple fizz

I’m always try­ing to find sur­rep­ti­tious ways to get sugar out of my kids diet. With fruit juices so full of it, this is a good, par­tially dil­luted option. Thirst quench­ing and sim­ple, it’s also a great alter­na­tive for adults … more




peach iced tea

My dad was south­ern, and iced tea was always in the fridge. Here’s a fresh way to serve it with a kiss of peach. Prep time: 5 min­utes Active time: 1 hour Yield: 15 8oz serv­ings 6 of your favorite tea … more




old fashioned popcorn

Com­pared to the stuff you put in the microwave, pop­ping corn the old fash­ioned way is almost as fast, tastes so much bet­ter and is a frac­tion of the cost. Besides, it’s fun and kids love the sound it makes … more




herbed rice

This is my week­day go-to rice. It’s light and fresh and pairs well with chicken and beef. Prep time: 5 min­utes Total time: 20 min­utes Yield: 6 serv­ings 2 c. white Bas­mati rice 2 1/2 c. water juice of 1 lime … more




heather’s salad

A beau­ti­ful, deli­cious salad from my friend, Heather. Using bagged let­tuce saves time for this pretty side dish. Prep time: 25 min­utes Total time: 25 min­utes Yield: Serves 10–12 Spe­cial equip­ment: mini food proces­sor for dress­ing 2–3 bags salad (includ­ing but … more




paige’s witch hats

Easy to make and a hit with every­one, not just kids. Prep time: 10 min­utes Total time: 25 min­utes Yield: 2 dozen cook­ies 1 c. peanut but­ter (I use organic, which pro­duces a less creamy cookie, but tastes great) 1/2 c. … more