51 Best Gluten Free and Dairy-Free Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Tofu Lettuce Wraps

Vietnamese Tofu Lettuce Wraps Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and crumbled or cut into small cubes
• 2 tbsp neutral oil (vegetable or canola)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 2 tbsp soy sauce (or tamari)
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice (about 1 lime)
• 1 tsp light brown sugar
• 1 tsp toasted sesame oil
• 1 large carrot, julienned
• 1/2 cucumber, cut into thin matchsticks
• 8–12 large butter or Boston lettuce leaves, rinsed and dried
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped
• 3 scallions, thinly sliced
• 1/4 cup roasted peanuts, chopped
• 1 small red chili, thinly sliced (optional)
• Optional: 2 oz (60 g) rice vermicelli, cooked according to package directions

Instructions

1. 1. Prepare and measure everything: press tofu for 15–20 minutes to remove excess water, then crumble or cube it; rinse and dry lettuce leaves; julienne carrot and cucumber; chop mint, cilantro, scallions, and peanuts; mince garlic and ginger; if using rice vermicelli, cook and drain it now.
2. 2. Whisk the sauce: in a small bowl combine soy sauce, hoisin, rice vinegar, lime juice, brown sugar, and sesame oil. Taste and set aside.
3. 3. Heat a large skillet over medium-high heat and add the oil.
4. 4. Add the chopped onion to the skillet and sauté 3–4 minutes, until softened and translucent.
5. 5. Stir in the garlic and ginger and cook 30–45 seconds until fragrant.
6. 6. Add the prepared tofu to the pan. Break up crumbled tofu with a spatula (or toss cubes) and cook 6–8 minutes, stirring occasionally, until pieces are golden and any released moisture has evaporated.
7. 7. Pour the sauce over the tofu and stir to coat evenly. Cook 2–3 minutes more so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning with a splash more soy, lime, or a pinch of sugar as needed.
8. 8. Remove the pan from heat and stir in half of the sliced scallions.
9. 9. Assemble the wraps: lay a lettuce leaf flat, add a tablespoon or two of rice vermicelli if using, top with 2–3 tablespoons of the tofu mixture, then add carrot, cucumber, fresh mint, cilantro, remaining scallions, and a sprinkle of chopped peanuts. Add sliced chili if you like heat.
10. 10. Serve immediately with lime wedges and extra sauce on the side for drizzling or dipping. Adjust fillings and toppings to taste and enjoy.

2. Lentil Pasta

Lentil Pasta with Roasted Fingerlings, Baby Kale and Crispy Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 ounces (340 g) lentil pasta (dry)
• 1.5 pounds (700 g) fingerling potatoes, halved lengthwise
• 5 ounces (140 g) baby kale, stems trimmed if large
• 6 garlic cloves, thinly sliced
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon kosher salt (divided)
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1 lemon (zest + about 2 tablespoons juice)
• 1/2 cup (50 g) grated Parmesan cheese (optional)
• 1 cup reserved pasta cooking water (approximate), as needed

Instructions

1. 1. Preheat the oven to 425°F (220°C). Wash and halve the fingerling potatoes; pat dry.
2. 2. Toss the halved fingerlings with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread cut-side down on a rimmed baking sheet and roast 25–30 minutes, until golden and tender. Remove from oven and keep warm.
3. 3. While the potatoes roast, thinly slice the garlic. In a small skillet, heat 2 tablespoons of the remaining olive oil over low–medium heat. Add the garlic slices and cook, stirring frequently, until they turn deep golden and crisp (about 2–4 minutes). Watch closely to avoid burning. Transfer the crisped garlic to a paper towel-lined plate and reserve the garlic oil in the skillet.
4. 4. Bring a large pot of water to a rolling boil; add the remaining 1/2 tablespoon kosher salt. Cook the lentil pasta according to package directions until al dente (usually 7–9 minutes). Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta.
5. 5. Return the skillet with the reserved garlic oil to medium heat. Add the red pepper flakes (if using) and briefly bloom for 10 seconds. Add the baby kale and sauté 2–3 minutes until wilted and bright green. Season the kale with a pinch of salt and a grind of black pepper and add the lemon zest and about 1 tablespoon lemon juice.
6. 6. Add the drained lentil pasta to the skillet with the kale and toss gently to combine. Add roasted fingerling potatoes (halved side up) and 1/4–1/2 cup of the reserved pasta water as needed to loosen the sauce and help everything coat evenly. Warm together 1–2 minutes so flavors meld.
7. 7. Stir in the grated Parmesan if using, adding more reserved pasta water a tablespoon at a time until you reach a glossy coating (you may not need all the water). Taste and adjust seasoning with salt, pepper, and additional lemon juice as desired.
8. 8. Divide between four plates or bowls. Sprinkle each serving with the crispy garlic pieces and a little extra grated Parmesan or a drizzle of olive oil if desired. Serve immediately.

3. Curried Rice with Vegetables

Curried rice with vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’]

This curried rice is an Indian-style flavored basmati rice recipe loaded with vegetables. It’s a great side dish to be served with Indian curries, and dals, or enjoyed with a simple salad or raita. It gets ready in just 35 minutes.

Ingredients

• 1 cup long grain basmati rice
• 2.5 cups chopped vegetables (cauliflower, carrot, green beans, potatoes, green peas)
• 1 medium red onion (finely chopped)
• 2 cloves garlic (minced)
• ½ inch piece of ginger (finely chopped)
• 1 finely chopped green chili (optional)
• ¼ cup fresh cilantro (finely chopped)
• 1 teaspoon cumin seeds
• 1 bay leaf
• ½ tablespoon coriander powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• ¼ teaspoon kashmiri red chili powder
• ¼ teaspoon ground black pepper
• Salt to taste
• 1 tablespoon ghee or any cooking oil of choice
• 3 cups water

Instructions

1. Heat ghee in a cooking pot. Add cumin seeds and bay leaf. Saute for a few minutes or until the spices become fragrant.
2. Add chopped onion and cook until the onion becomes translucent.
3. Add minced garlic. Saute for a few seconds or until the raw smell of garlic goes away.
4. Add chopped vegetables, ginger, and green chilies. Cook for 4-5 minutes.
5. Add salt and all the powdered spices. Saute for a minute.
6. Rinse rice well and add to the pot. Saute rice with vegetables for about 2 minutes.
7. Add water, mix everything, and cover the pot.
8. Cook covered for around 15-20 minutes or until the rice is cooked.
9. Don’t remove the lid for around 5 minutes.
10. After 5 minutes, remove the lid, add chopped cilantro to the pot, and gently fluff with a fork.
11. Serve hot.

4. Macadamia Cookies

Gluten-Free Vegan White Chocolate Macadamia Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Yield: [‘8’, ‘8 large cookies’]

White chocolate chip and macadamia nut cookies without eggs, dairy or gluten.

Ingredients

• 1 Tablespoon Ground flax seeds
• 100 g Vegan margarine* ((3.5oz or ¼ cup + 2 tbsp))
• 100 g Caster sugar ((½ cup))
• 75 g Soft brown sugar ((⅜ cup))
• 1 Teaspoon Vanilla extract
• 210 g Gluten-free self-raising flour blend** ((1 + ⅔ cups))
• 50 g Chopped macadamia nuts ((~7 tablespoons))
• 40 g Vegan white chocolate chips ((~5 tablespoons))

Instructions

1. Preheat your oven to 200°C/400°F (or 180°C/350°F if you’re using a fan or convection oven). Have a non-stick cookie sheet or two to hand, or line a large tray with baking paper.
2. Mix the ground flax seeds with 1 tablespoon of water and set aside to thicken.
3. In a large bowl, cream together the margarine, caster sugar and brown sugar. Add in the flax seed mixture along with the vanilla extract and mix well.
4. Next, add in the flour and mix until it starts to stick together. Then use your hands to press it into a dough. If the dough is too sticky, you can add more flour.
5. Gently knead the macadamia nuts and white chocolate chips into the dough.
6. Divide the dough into 8 equal-sized pieces and roll each piece into a ball. Flatten the balls to around ½ an inch thick and place them onto the baking tray. Leave around 2-3 inches of space between each one to allow for spreading.
7. Bake for 12 minutes and leave them to cool completely on the baking tray before removing them. They will look under-baked when they first come out of the oven but will firm up as they cool.

5. French Toast Casserole

Gluten Free and Dairy Free French Toast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘6’]

Nothing beats a beautiful and elegant french toast casserole for a fun brunch or Sunday breakfast. The crumb topping brings an extra element to this flavorful casserole. I love topping this with fresh fruit and serving with eggs and bacon for a complete brunch or breakfast.

Ingredients

• 6 eggs
• 2 cups coconut milk
• 1 tsp. cinnamon
• ¼ tsp. nutmeg
• 1 loaf of gluten free sandwich bread (sliced and cubed)
• ¼ cup gluten free all purpose flour
• ¼ cup brown sugar
• ¼ tsp. nutmeg
• 1 tsp. cinnamon
• 4 tbsp. vegan butter
• fresh berries and maple syrup for topping

Instructions

1. In a large bowl whisk the eggs and coconut milk. Stir in the cinnamon and nutmeg.
2. Add the cubed bread and let it soak up the mixture for 10-15 minutes. Preheat the oven to 350ºF.
3. Pour the bread into a 9×13 baking dish that is sprayed with non stick spray, or greased.
4. Make the crumb topping by adding all of the ingredients to a bowl and blending with a pastry blender.
5. Once it is blended, sprinkle the topping on top of the bread and bake for 55 minutes. Serve with fresh fruit and maple syrup.

6. Vegan Rice Bowl

Vegan Rice Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘2’]

This Vegan Rice Bowl is quick, easy, hearty, and delicious. It’s loaded with fresh, plant-based ingredients like chickpeas, sweet potatoes, avocados, peppers and more coming together as a hearty vegan dish, still with plenty of flavor.

Ingredients

• 1 can chickpeas (16 oz)
• 3 small sweet potatoes
• 2 tbsp oil
• 1 cup cucumbers (diced)
• 1 bag Success Rice Boil-in-Bag
• 1 avocado
• 1 bell pepper (sliced)
• 2 tbsp green onion (chopped)
• 1 lime juiced
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1/2 tbsp cayenne pepper
• 2 tbsp yellow mustard
• 1 tbsp hot sauce
• 1 tbsp maple syrup
• 2 tbsp red wine vinegar
• 1/4 tsp cayenne pepper
• 2 tbsp oil (olive, avocado, or cultured)

Instructions

1. Preheat the oven to 400°F. Remove the skin of the sweet potato (if desired), then use a vegetable chopper to dice the sweet potatoes in even sized cubes. Rinse and drain a can of garbanzo beans. Add the chickpeas and diced sweet potatoes onto a baking sheet.
2. Combine the seasonings in a small bowl, then drizzle the olive oil and sprinkle the seasoning mixtures over the sweet potatoes and chickpeas.
3. While the sweet potatoes and chickpeas are roasting, prepare the rice according to box/bag instructions. I used Success White Rice, Boil-in-Bag.
4. Next, prepare the spicy mustard dressing. Add all of the ingredients into a mason jar, top with the lid, and shake for 20-30 seconds until combined.
5. Use a vegetable chopper to finely dice the cucumbers. Slice the red pepper into long vertical strips, and slice the avocado.
6. Once the roasted sweet potatoes and chickpeas are out of the oven, it’s time to assemble the bowls. Divide the rice between two bowls. Then top with each remaining bowl ingredient: the sweet potatoes & chickpeas, peppers, cucumbers, and avocado. Garnish with green onions, lime juice or lemon juice, and drizzle with homemade dressing. I like to keep components separate for visual purposes when serving, but just before enjoying, toss so you get a little bit of flavor from each ingredient in every bite. Dig in!

7. Wilted Spinach Salad

Easy Spinach Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Easy Spinach Salad Recipe with eggs, tomatoes, cucumbers, sesame seeds and simple salad dressing. The best spinach salad for any occasion!

Ingredients

• 11 ounces box baby spinach (pre-washed)
• 4 large hard boiled eggs (sliced)
• 1 cup grape tomatoes (cut in halves)
• 1 long English cucumber (sliced)
• 2 cups mushrooms (raw and sliced)
• 2 tablespoons sesame seeds (toasted)
• 1/3 cup olive oil (extra virgin)
• 3 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce

Instructions

1. In a large salad bowl, add spinach, eggs, tomatoes, cucumber, mushrooms and sesame seeds.
2. In a small Mason jar, add olive oil, apple cider vinegar, Dijon mustard and soy sauce. Screw on lid tight and shake until well mixed.
3. Pour dressing over spinach salad before serving and toss gently. Serve immediately.

8. Veggie Pie Squares

Veggie Pie Squares – vegan, gluten-free is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 4

Vegetable pie squares. Easy to make without a pie crust. They hold together perfectly with a chickpea flour base.

Ingredients

• ½ large brocolli
• 1 sweet potato (medium sized)
• ½ zucchini (UK: courgette)
• ½ sweet pepper
• 5 baby tomatoes
• 150g (1 cup) chickpea flour (gram flour/garbanzo bean flour)
• 100ml (⅖ cup) passata (in USA: strained or seived tomatoes)
• 150ml (⅔ cup) water
• 1 teaspoon sea salt
• 1 heaped teaspoon cumin seed
• 1 teaspoon paprika (smoked or sweet)
• 1 cm cubed (half inch approx) fresh ginger
• 1 large clove garlic

Instructions

1. Chop the broccoli into bite sized florets.
2. Chop the sweet potato and zucchini (UK: courgette) into small pieces.
3. Boil or steam the sweet potato and brocolli for about 15 minutes. Add the zucchini about 5 minutes before the end of cooking time.
4. Slice the tomatoes and pepper, putting them to the side for now.
5. Add all the batter ingredients to a blender. You will need to take the skin off the garlic first.
6. If you have a powerful bullet blender, then blend for about 15 seconds. This will allow everything to evenly combine and for the garlic and ginger to breakdown throughly. If you have a less powerful blender, simply blend for a little longer.
7. Alternatively, if you don’t have a blender, or prefer to mix by hand, then put the chickpea flour through a fine meshed sieve. Finely grate the ginger and garlic. Add the salt and spices. Add the liquid gradually and mix throroughly by hand with a metal spoon until there are no chickpea flour lumps in the batter.
8. Once the vegetables have steamed or boiled, make sure they are drained of all water.
9. Line an oven proof dish with parchment paper. I used a baking tin 21cm x 21cm (8.5 in x 8.5 inches) in size. You can use anything similar square, rectangular or circular.
10. Put the vegetables into the parchment lined oven dish.
11. Mix in the batter thoroughly. You need to make sure that all of the vegetables are properly covered. Do not skip this stage as it essential for holding eveything together.
12. When you are happy that everything is evenly mixed, press down with the back of a spoon to make sure the pie is tightly packed.
13. Decorate the top of your veggie pie with your sliced sweet pepper and tomatoes.
14. Put your veggie pie into a pre heated fan oven at 180C (350F) and bake for about 40 minutes. You know it is ready when the batter starts to form a thin crust on top and looks tanned. It should be firm to touch.
15. Slice immediately for a hot dinner, or serve cold later. This keeps for a few days in the fridge.

9. Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Total: PT7M · Yield: [‘1’]

Warm up your mornings with this cozy and delicious cinnamon oatmeal topped with juicy apples! This comforting breakfast is the perfect way to start your day, with its hearty and wholesome ingredients. It’s easy to whip up and the comforting aroma of cinnamon will fill your kitchen and the sweet apples will satisfy your taste buds!

Ingredients

• ½ cup rolled oats
• 1 cup unsweetened non-dairy milk (almond milk, soy milk, or oat milk)
• ½ tablespoon chia seeds
• 1 teaspoon maple syrup
• 1 teaspoon ground cinnamon (to taste )
• ground nutmeg (to taste)
• ½ apple (chopped, see note)

Instructions By Microwave

1. In a microwavable bowl, add the rolled oats, milk, chia seeds, and a few hearty dashes of cinnamon and nutmeg, Mix it all up.
2. Microwave on high for 1.5 to 2 minutes, allowing it to bubble up but not overflow.
3. Stir well, then top with apples and more cinnamon as desired.

By Stovetop

1. In a saucepan over medium heat, add the milk and bring to a boil.
2. Stir in the oats, chia seeds, maple syrup, cinnamon, and nutmeg. Reduce heat to a simmer, and continue cooking for about 5 minutes, stirring occasionally.
3. It’s ready when the oats have softened and absorbed most of the liquid. Divide into bowls and top with chopped apples.

10. Pasta Bake

Gluten Free Baked Penne (Dairy Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT60M · Yield: [’12’]

Gluten free pasta bake (similar to baked ziti) is the perfect medley of cheesy goodness (dairy free), hearty pasta, and fabulous italian flavors. This easy gluten free dinner will become a staple in your house. This gluten free baked penne is a crowd pleaser and kid approved!

Ingredients

• 16 oz. Mountain High Organics Penne Pasta
• 1 tbsp sea salt
• 24 oz. jar of marinara
• 1 lb. ground italian sausage
• 1 egg
• 2 cups shredded parmesan (i used vegan)
• 1 ½ cups shredded mozzarella (I used vegan)
• 1 cup cashew cream or ricotta
• ½ tsp sea salt
• ½ tsp granulated garlic
• ½ tsp dried parsley
• ¼ tsp pepper
• ¼ tsp dried basil
• ¼ tsp oregano

Instructions

1. Start by cooking the noodles. In a large pot add 2 quarts of water and 1 tbsp of sea salt. Bring the water to a boil and then add the pasta. Stir well and bring to a boil. The cook time of the noodles is 10-15 minutes, mine took 12 minutes.
2. Preheat the oven to 350 degrees F.
3. While the pasta is cooking, begin to brown your ground sausage. Set aside once cooked through.
4. In a medium sized bowl combine the ricotta or cashew cream, ½ cup of mozzarella, ½ cup of parmesan, egg plus the salt, granulated garlic, parsley, pepper, basil and oregano. Stir well to combine. Set aside.
5. When the noodles are al dente, drain and rinse with cold water. In a large pot (you can use the one you cooked the meat or pasta in) combine the sausage, penne, creamy cheese mixture and marinara sauce.
6. Gently stir to combine and coat the pasta.
7. Pour ½ of the pasta into a lightly grease large baking casserole, sprinkle with half of your remaining cheese. Add the rest of the pasta and sprinkle the remaining cheese on top of that.
8. Bake uncovered on the middle rack for 25 minutes. If you are using vegan cheese and your cheese is not browned at this point, then turn the oven on high broil and broil for 2-3 minutes, or until the top has a nice golden crust. Keep an eye on it, broiling can be tricky!
9. Serve with freshly chopped basil if desired and enjoy!

11. Chicken Asparagus Stir Fry

Chicken Asparagus Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Chicken Asparagus Stir Fry with juicy chicken, tender asparagus, and coated in a savory sauce. It’s ready in 25 minutes!

Ingredients

• 1.25 pounds boneless chicken breast (cut into 1 inch pieces)
• 1 pound asparagus (ends trimmed and cut into 1.5 inch pieces)
• 3 garlic cloves (minced)
• 1 inch ginger (peeled and minced)
• 1 1/4 cup chicken stock (low sodium)
• 2 tablespoons soy sauce (I used Bragg’s liquid aminos)
• 1 1/2 tablespoons brown sugar (honey or maple syrup)
• 1 teaspoon rice vinegar (optional)
• 1 1/2 tablespoons cornstarch
• 2 tablespoons oil (for frying)
• Salt (to taste)
• Ground black pepper (to taste)
• 1 tablespoon sesame seeds (for garnish (optional))

Instructions

1. In a small bowl, add chicken stock, soy sauce, sugar, vinegar and cornstarch. Whisk and set aside.
2. Preheat large skillet on medium-high heat, add oil and chicken. Sprinkle it with salt and pepper and cook for 10 minutes or until seared and cooked through, stirring a few times but not too often.
3. Add asparagus and cook for another 2-3 minutes. Add garlic and ginger, and stir fry for another 30 seconds.
4. Give stir fry sauce a whisk, pour over chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, stirring a few times.
5. Garnish with sesame seeds and serve.

12. Pumpkin Pie French Toast

Gluten Free pumpkin Pie French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 -6 slices’]

Pumpkin Pie French Toast is the perfect fall breakfast! Packed with all the flavors of a delicious pumpkin pie and easily made gluten free and dairy free.

Ingredients

• 2 large eggs
• 3 Tablespoons canned pumpkin puree
• 2 Tablespoons milk (any kind, dairy or non-dairy)
• 1/2 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/4 teaspoon vanilla
• 4-6 slices gluten free bread (we have used my sandwich bread recipe (linked in notes, Mrs Hewitt’s, and Udi’s Delicious)

Instructions

1. Preheat griddle to 275° F.
2. Whisk eggs in a large container or pie plate. Beat thoroughly so the eggs are very smooth.
3. Add remaining ingredients except bread) and whisk until completely smooth.
4. Butter your griddle and dip one slice of bread into the egg mixture, then flip so that both sides are completely coated. Place on the griddle and repeat with remaining slices of bread until the egg mixture is gone.
5. Cook until the bottom is golden brown and batter is set, then flip and cook the other side until it is golden and set as well.
6. Remove to a plate, top with whipped cream, maple or buttermilk syrup, and an extra sprinkle of cinnamon if you want. Dig in!

13. Pineapple Popsicles

Pineapple Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT4H5M · Yield: 6

Making 2 ingredient Pineapple Popsicles at home is incredibly easy because all you do is whisk together canned pineapple juice and sugar! They’re dairy free and vegan because they’re made without yogurt or milk.

Ingredients

• 1 + 1/2 cups (12 ounces) canned 100% pineapple juice
• 6 tablespoons granulated sugar

Instructions

1. Whisk together the juice and sugar.
2. Transfer to popsicle molds or paper cups then insert wooden sticks. Freeze until firm, roughly 4 hours but preferably overnight.Once unmolded, place the popsicles in a single layer on wax or parchment paper then place in a freezer-safe container. Freeze up to 1 week.For longer storage, once they refreeze solid wrap each one in plastic wrap then place in a freezer bag or container. Freeze up to 1 month.

14. Salmon Stir Fry

Easy Salmon Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!

Ingredients

• 1 lb salmon
• A pinch of salt
• A pinch of black pepper
• 1/2 tbsp olive oil
• 3 carrots (sliced)
• 1 medium red onion (sliced)
• 1 zucchini (sliced and halved)
• 8 mushrooms (halved)
• 1 yellow bell pepper (sliced)
• ¼ cup soy sauce (or coconut aminos)
• 2 tbsp honey
• 3 tsp sesame oil
• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 2 tsp cornstarch
• 1 tbsp sesame seeds
• 3 green onions (sliced)

Instructions

1. Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
2. Chop the veggies.
3. Combine all the ingredients for the sauce.

Salmon

1. Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn’t break apart.
2. Gently remove the salmon into a bowl.

Veggies

1. Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
2. Finally add in the rest of the vegetables and cook for 4-5 minutes.

Sauce

1. Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
2. Gently add in the cooked salmon and toss lightly.
3. Garnish with sesame seeds and green onion.

15. Almond Flour Banana Muffins

Almond Flour Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [’11’, ’11 muffins’]

Moist, nutty, sweet, and delicious – these almond flour banana muffins are a perfect dessert.

Ingredients

• 2 large ripe bananas (mashed)
• 2 eggs
• 4 tbsp extra virgin olive oil
• 1 tsp vanilla extract
• 4 tbsp coconut sugar
• 2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2/3 cup chocolate chips

Instructions

1. Preheat the oven to 350F and line the muffin pan with paper liners.
2. In a smaller bowl, mash bananas until one smooth texture.
3. In another bowl, mix together all the wet ingredients and coconut sugar.
4. In a separate bowl, mix together the dry ingredients.
5. Slowly add the dry ingredients to the wet ones mixing throughout.
6. Finally fold in chocolate chips.
7. Pour the dough into the cupcake liners.
8. Bake in the oven for 23-26 minutes. Test with a toothpick to make sure the muffins are done.
9. Let them cool down on a wire rack before serving.

16. Banana Chia Pudding

Banana Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

Banana chia pudding is a flavorful, naturally sweet, and yummy healthy dessert. You can meal prep it, it’s vegan, gluten-free, and dairy-free.

Ingredients

• ¼ cup chia seeds
• ½ cup almond milk
• ½ cup coconut milk
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 2 bananas (1 mashed, 1 sliced)
• Unsweetened shredded coconut (for decoration)

Instructions

1. In a separate bowl, combine chia seeds, almond milk, coconut milk, maple syrup, cinnamon, and 1 mashed banana.
2. Cover the bowl with cling film and keep it in the fridge for at least 2 hours or overnight.
3. Divide chia pudding into two cups or glasses and top with sliced banana and shredded coconut.

17. Greek Chickpea Soup

Greek chickpea soup – Revithia soupa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘5’]

Greek Chickpea soup, also known as Revithia soupa is a hearty, comforting soup with the simplest yet most delicious flavors. A bowl of this soup with crusty bread is all you need to warm up your soul on a cold night. It’s also vegan and gluten-free.

Ingredients

• 1.5 cups dried chickpeas
• ½ yellow onion (finely chopped)
• 4-5 garlic cloves (minced)
• 1 celery stalk (chopped)
• 1 medium carrot (chopped)
• 2 tablespoons finely chopped fresh dill
• Juice of half a large lemon (around 4 tablespoons, adjust to taste)
• 8 cups vegetable stock (or as required to get the desired consistency.)
• 1 bay leaf
• ½ tablespoon dried oregano
• Ground black pepper to taste
• Salt to taste
• 1+2 tablespoons olive oil

Instructions

1. Wash dried chickpeas and soak them in water for at least 7 hours or overnight. After 7 hours, discard the water and rinse the chickpeas again. Keep them aside.
2. Heat 1 tablespoon olive oil in a cooking pot. Add chopped onion, carrot, celery, and minced garlic. Cook for 4-5 minutes.
3. Add bay leaf and dried oregano. Saute for a few seconds.
4. Add chickpeas and saute for a minute.
5. Add vegetable stock and mix. Cover the pot and cook on a medium flame for at least 1.5 hours or until the chickpeas are cooked. Keep checking in between and if required, add more vegetable stock.
6. Once the chickpeas are nicely cooked, take a ladle full of chickpeas and transfer them to a grinding jar or food processor. Allow them to reach room temperature. Add the remaining 2 tablespoons of olive oil, lemon juice, salt, and ground black pepper. Make a paste.
7. Add the chickpea paste to the soup and cook for another 2 minutes.
8. Garnish with chopped dill and enjoy!

18. Chocolate Olive Oil Bundt Cake

Gluten-Free Dark Chocolate Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT75M · Yield: [’12’, ’12 to 14′]

This Gluten-Free Dark Chocolate Cake is incredibly moist, rich and deeply chocolatey, with extra-virgin olive oil, espresso and a luscious chocolate ganache glaze. It’s an easy, impressive cake that’s delicious enough for everyone — gluten-free or not.

Ingredients

• ¾ cup plus 1 tablespoon extra virgin olive oil, (divided)
• ½ cup plus 1 tablespoon dark cocoa powder, (sifted )
• 1½ cups plus 2 tablespoons Cup4Cup Gluten-Free All-Purpose Flour
• 2½ teaspoons baking soda
• ¾ teaspoon baking powder
• 4 large eggs
• 2 large egg yolks
• 1⅓ cup granulated sugar
• ½ teaspoon sea salt
• 1 tablespoon pure vanilla extract
• 1¼ cups sour cream
• ⅓ cup freshly brewed strong coffee or espresso
• 1 cup (about 6 ounces) bittersweet chocolate, (finely chopped )
• ¾ cup (about 4.5 ounces) bittersweet chocolate, (finely chopped )
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon instant espresso powder

Instructions For the cake

1. Preheat the oven and prepare the bundt pan. Preheat the oven to 325°F and adjust a rack to the center. Add 1 tablespoon of the oil to a 10 inch bundt pan and use a pastry brush to spread it evenly on the entire inside surface. Then sprinkle 1 tablespoon of the cocoa powder in the pan and use the brush to incorporate it into the oil – it will look like chocolate sauce. Set aside.
2. Combine the dry ingredients except the sugar. In a large mixing bowl, combine the flour, baking soda, baking powder, salt and remaining ½ cup of the cocoa powder. Stir until everything is evenly incorporated and set aside.
3. Combine the wet ingredients with the sugar and then with the dry mix. In a medium-sized mixing bowl, whisk the eggs, egg yolks, sugar, and vanilla together. Once it’s blended whisk in the sour cream until it’s smooth. Then gradually pour in the oil, whisking constantly (almost like you’re making a vinaigrette).
4. Mix the wet ingredients into the dry ingredients. Make a well in the center of the bowl with the dry ingredients and pour the combined wet ingredients into the well. (Use a rubber spatula to get every last bit.) Mix until it’s completely blended together.
5. Add the coffee and chopped chocolate and fill the pan. Gently stir in the hot coffee or espresso, and once it’s well incorporated, add the finely chopped chocolate and mix. Pour the batter into the prepared bundt pan and spread it evenly.
6. Bake. Place the pan on a baking sheet (for easier transportation), and put it in the preheated 325°F oven. Bake only until it no longer jiggles, about 45 minutes. If you gently press on the top, it should feel like a soft sponge.
7. Cool. Let the cake cool in the pan for at least 10 minutes, and then invert it onto a cake platter or large plate. (Use pot holders to do this!) Continue to let it cool to room temperature.
8. Make the glaze. Add the finely chopped chocolate to a small mixing bowl. In a small saucepan, over low-medium heat, scald the cream with the vanilla and espresso powder. Tiny bubbles will appear on the edges of the pan and it should be very hot, but not boiling. Pour the cream over the chocolate. Do not stir it yet – wait a couple minutes and then stir to combine. It will take a few minutes of mixing before you’ll see it come together.
9. Add the glaze and serve. Drizzle the glaze over the cake and serve.

19. Chocolate Cupcakes

Easy Vegan Chocolate Cupcakes (Gluten-Free!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’14’, ’14 cupcakes’]

This is the best vegan chocolate cupcakes recipe ever! They’re perfectly chocolate-y, delicious, and moist, topped with an easy homemade vegan chocolate frosting. And they can be ready in less than 30 minutes!

Ingredients

• 1 3/4 cup rolled oats
• 3/4 cup coconut sugar
• 1/2 cup cocoa powder unsweetened
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cup unsweetened non-dairy milk
• 1/2 cup unsweetened applesauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups raw cashews (soaked in hot water for 15-30 minutes)
• 1/3 cup cocoa powder (unsweetened)
• 1/3 cup canned coconut milk
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and line a cupcake/muffin tray with liners. Set aside.
2. Blend the oats in a blender or food processor until a powder forms. Transfer to a large mixing bowl and add the coconut sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well or sift if needed to remove lumps.
3. Add the milk, applesauce, vinegar, vanilla and mix well. Use an electric mixer if you have one to mix well until smooth.
4. Divide the batter evenly between liners (about ¾ full with batter). Tap the pan on the counter a few times (lift and tap down slightly) to remove any excess air bubbles before baking.
5. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
6. Meanwhile, prepare the Chocolate Cashew Cream Frosting by adding all of the ingredients to a high-speed blender and processing until smooth.
7. When cupcakes are done, let cool for a few minutes in the pan and then remove the cupcakes and transfer to a wire cooling rack to cool completely.
8. Once your cupcakes are cooled, pipe on the frosting. Frost the cupcakes by piping or spreading the frosting on top. Enjoy!

20. Strawberry Chia Pudding

Strawberry Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT255M · Yield: [‘2’, ‘2 glasses’]

This refreshing strawberry chia pudding is a yummy, light breakfast or dessert recipe. It’s gluten-free, dairy-free, and vegan.

Ingredients

• 1 cup oat milk
• 1 tsp vanilla extract
• 1/4 cup chia seeds
• 1 tbsp maple syrup
• 1 cup strawberries
• 2 tbsp water
• Strawberry slices

Instructions

1. Mix oat milk, vanilla extract, chia seeds, and maple syrup. Cover the bowl in refrigerate for at least 4 hours or overnight.
2. Blend strawberries with water in a blender. Divide them into 2 cups/glasses.
3. Top the strawberry blend with the chia pudding out of the refrigerator.
4. Add a few strawberry slices on top.

21. Avocado Egg Salad

Avocado Egg Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Avocado Egg Salad Recipe is incredibly light, delicious and creamy without any mayo or yogurt. Simple to make for an easy lunch!

Ingredients

• 8 large eggs
• 2 large avocados
• 1 tbsp lemon juice or white wine vinegar
• 1 tiny garlic clove (grated)
• 1/2 tsp salt
• Ground black pepper (to taste)
• 3 tbsp red onion (minced)
• 2 tbsp dill, parsley or green onion (finely chopped (optional))

Instructions

1. To make hard boiled eggs on the stove: Add eggs to a pot and cover with cold water. Bring to a boil, cover, turn off heat and let stand for 10-12 minutes. Transfer into an ice bath for 10 minutes and peel. Or make Instant Pot eggs or hard boiled eggs in air fryer.
2. Into a medium bowl, scoop avocado from a shell with a tablespoon in portions. Add lemon juice, garlic, salt, pepper and then mash with a fork but leave it chunky.
3. Chop eggs to your preference, coarsely or finely, and add them along with red onion and dill to the bowl with mashed avocado. Gently stir with a spoon until combined.
4. Serve immediately on whole grain toast, with whole foods crackers, in a lettuce wrap or on bed of arugula.

22. Black Bean Brownies

Healthy Black Bean Brownies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘9’, ‘9 brownies’]

These black bean brownies are an easy, healthy dessert made with 9 ingredients in 30 minutes and are delicious straight from the oven. This is the best black bean brownies recipe, and they are gluten-free & dairy-free with no refined sugar.

Ingredients

• 15 oz black beans ((drained and rinsed))
• ¼ cup honey
• ⅓ cup coconut oil ((or butter, melted))
• 1 teaspoon vanilla extract
• ¼ cup coconut sugar
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• 2 large eggs
• ¾ cup chocolate chips ((divided))

Instructions

1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease an 8×8″ baking pan and set aside.
2. Put beans, coconut oil, coconut sugar and honey into the container of your (Vitamix) or food processor. Blend until well combined.
3. Add cocoa powder, salt, baking powder and vanilla. Blend until smooth.
4. Add in eggs and blend until just combined.
5. Mix in ½ cup chocolate chips by hand.
6. Pour into greased 8×8-inch pan and top with remaining ¼ cup chocolate chips.
7. Bake for 20-25 minutes or until the top is set and brownies are just barely pulling away from the sides.
8. Let cool, cut and enjoy!

23. Chocolate Sheet Cake

Gluten Free Chocolate Sheet Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’]

Ingredients

• 1/2 cup butter, unsalted, room temperature
• 3/4 cup sugar
• 1/2 cup applesauce, unsweetened
• 1 tbsp vanilla extract
• 1/4 cup pure maple syrup
• 1/2 cup melted semi sweet chocolate chips
• 1 1/4 cup unsweetened almond milk
• 1 cup superfine almond flour
• 1 1/2 cup gluten free all purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• Christmas nonpariels, optional
• 2 sticks unsalted butter, room temperature
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup melted and cooled, dark or semi sweet chocolate
• pinch of salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a stand mixer, using the paddle attachment, cream the butter and sugar together until fluffy. Add the applesauce, vanilla, pure maple syrup, and melted chocolate chips and mix again until combined.
3. In a medium sized bowl add all the dry ingredients; almond flour through salt and whisk.
4. Alternate adding the dry ingredients and the almond milk to the mixer bowl. Mix on low for a few seconds each time.
5. Pour batter into a 13 x 9 inch cake pan that has been sprayed with cooking spray. Cook on the middle rack of the oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool completely before frosting.

Frosting

1. Cream butter in a stand mixer with the paddle attachment for a few minutes until light and fluffy.
2. Add the powdered sugar one cup at a time mixing well after each addition.
3. Add the vanilla, chocolate, and salt and continue to mix well. Frost the cake when it is completely cooled.
4. Store with a lid or covered with foil in the refrigerator for up to four days.

24. Red Lentil Dahl

Red Lentil Dahl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 people’]

This Red Lentil Dahl is a full-on comfort meal that your whole family will love. It requires common ingredients, requires minimal prep, and it’ll cook up beautifully in 30 minutes or less!Â

Ingredients

• 2 tablespoons avocado oil (or preferred oil)
• 1 large onion (, finely diced)
• 4 cloves garlic (, minced)
• 1 tablespoon ginger (, grated or minced (fresh, frozen or paste))
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper (, more to taste (sub 1/4 tsp cayenne))
• 4 cups vegetable broth (, low sodium)
• 2 cups red lentils (, rinsed well and drained)
• 1 cup tomato purée (, jarred/canned (not paste or sauce))
• 3/4 teaspoon salt (, more to taste)
• 14 ounces coconut milk (, canned (full-fat))
• 1 lemon (, juiced (sub with lime))
• 1/4 cup cilantro (, chopped )
• Naan
• Fresh-Cut Cilantro
• Lemon Wedges
• Rice ((about 3 cups cooked))

Instructions

1. Heat oil in a large skillet (or Large Pot) over medium heat. Once the oil is shimmering, add onion and sauté until softened and lightly golden. About 4-6 minutes.
2. Lower heat one notch and add the garlic and ginger. Sauté for 30-60 seconds until fragrant.
3. Add the curry powder, cumin, and crushed red pepper. Sauté for 30 seconds until fragrant.
4. Now add the tomato purée. Cook for about 3-5 minutes until it thickens up. Stir often to prevent sticking or burning. Lower heat if needed.
5. Add the broth, coconut milk, red lentils, and salt. Stir well to combine. Raise the heat to get things moving, then lower the heat to maintain a mild-moderate simmer. Cook uncovered for 20-25 minutes, or until the sauce is thick and the lentils are starting to fall apart. Stir occasionally.
6. Remove from heat and add the lemon juice and cut cilantro. Let it sit for a few minutes to thicken up. Serve with rice, naan lemon wedges and more cilantro if desired. Enjoy!

25. Cauliflower Rice

One Pan Mediterranean Cauliflower Rice (ready in 20 minutes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

This Mediterranean cauliflower rice comes together in one skillet, in under 20 minutes, with briny kalamata and green olives, toasted pine nuts, fresh lemon, and a generous handful of parsley.

Ingredients

• 1 yellow onion (diced)
• 1/2 tsp red pepper flakes
• 4 cloves garlic (minced)
• 4 cups riced cauliflower
• 1/2 cup kalamata olives (pitted and diced)
• 1/2 cup pine nuts
• 1 lemon (zested and juiced)
• 1/2 cup parsley (roughly chopped)

Instructions

1. Heat heavy skillet over medium heat.
2. Saute onion (use your normal saute liquid: water, broth or olive oil) with crushed red pepper, over medium heat, until softened and starting to brown.
3. Add the garlic and stir continuously, until fragrant, about 30 seconds.
4. Stir in cauliflower rice, olives and pine nuts. Cook, stirring occasionally, for 10 minutes.
5. Turn off heat. Add chopped parsley. Zest and juice lemon over pan. Stir until parsley is just wilted and everything is well incorporated.
6. Taste for seasoning. I think the olives provide enough of a salty flavor, but your taste buds are different. Add a sprinkle of salt/pepper as desired.

26. Zucchini Baked Oatmeal

Zucchini Baked Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘9’, ‘9 Servings’]

A delicious combination of baked oats and zucchini bread, this healthy Zucchini Baked Oatmeal recipe includes a protein infusion for a balanced breakfast or snack. A lovely celebration of zucchini season!

Ingredients

• 2 cups rolled oats
• ½ cup protein powder (optional)
• ½ cup coconut sugar or brown sugar
• 2 tsp ground cinnamon
• ½ tsp sea salt
• 2 large eggs
• 1 ½ cups milk of choice*
• ⅓ cup unsweetened almond butter
• 1 tsp pure vanilla extract
• 2 cups grated zucchini
• ⅓ cup coconut milk**
• 2 to 3 tablespoons almond butter
• 1 Tbsp coconut sugar or brown sugar

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking dish or cake pan with parchment paper or spray with nonstick cooking spray.
2. Trim the zip and tail off of the zucchini squash and use a box grater or a food processor (with a grating attachment) to shred it.
3. In a large bowl, combine the oats, protein powder, coconut sugar, ground cinnamon and sea salt (dry ingredients) and mix until well-combined.
4. In a separate medium bowl, whisk together the eggs, milk, almond butter, and vanilla extract (wet ingredients). Mix until well-combined. Note: if you store your almond butter in the refrigerator and it is very cold, you can microwave it for 20 to 30 seconds to soften it up and make it easier to mix. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Transfer the grated zucchini to the mixing bowl with the oatmeal mixture and mix well.
5. Pour the oat mixture into the prepared baking dish and spread it into an even layer. Note: if you’re making the recipe ahead of time, wrap the baking dish with plastic wrap until you’re ready to bake.
6. Bake on the center rack of the preheated oven for 40 to 50 minutes, or until the oatmeal is golden brown on top and tests clean.
7. Allow the zucchini baked oats to cool for at least 20 minutes before slicing into 9 individual servings and serving.
8. If you’d like, you can drizzle the baked oats with drippy almond butter. For a sweeter treat, make a powdered sugar glaze by mixing together 1 cup of powdered sugar and 2 tablespoons of water or lemon juice in a small bowl.

27. Smores Peanut Butter Cookies

Peanut Butter S’mores Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’32’]

These fabulous flourless peanut butter cookies are easy to make, are gluten free, travel well in care packages, and can be Passover friendly.

Ingredients

• 2 cups creamy peanut butter (or other nut/seed butter)
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup chocolate chips (I use Whole Foods 365 brand fair trade chocolate chips)
• ½ cup mini marshmallows (I use Dandies brand vegan/kosher/gluten free)

Instructions

1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
2. In the bowl of an electric mixer, cream together the peanut butter and sugar.
3. Beat in the eggs and vanilla until incorporated.
4. Fold in the chocolate chips and marshmallows.
5. Use a medium (2 tablespoon) scoop to portion the dough onto the prepared baking sheet placing the dough balls about 2” apart.
6. Press down on each dough ball with the palm of your hand to flatten into hockey puck shaped discs.
7. Bake for 10-12 minutes. The cookies will still look moist on top but the bottom edges will begin to brown.
8. Immediately after removing from the oven, use a spatula to gently press down on each cookie to flatten slightly. Use the edge of the spatula to gently shape the edges of each cookie if any marshmallow or chocolate has melted out.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. When completely cooled, store the cookies in an airtight container at room temperature for up to five days.

28. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

• 1 cup oat flour
• 3 tbsp rolled oats
• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/4 tsp salt
• 3/4 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar
• 1 cup blueberries

Instructions

1. Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
2. Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
3. In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
4. Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
5. Now, gently fold in the blueberries.
6. Divide the batter and fill each muffin cup leaving some space at the top.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
8. Let cool down before eating.

29. Ground Pork Stir Fry

Ground Pork Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Gluten-free, dairy-free, low-calorie, and high protein. This delicious Ground Pork Stir Fry is a yummy, easy and quick dinner anyone can make.

Ingredients

• 1 tbsp olive oil or avocado oil
• 1 lb ground pork
• 1 small broccoli head (chopped)
• 1/2 cup beef broth
• 4 tbsp soy sauce (low sodium or coconut aminos (gluten-free))
• 1 tbsp honey
• 6 cloves garlic (minced)
• 1 tbsp cornstarch
• 3 spring onions (sliced)

Instructions

1. Heat the oil in a frying pan over medium-high heat. Add the pork to the pan and cook the meat until it’s no longer pink, crumbling it while it’s cooking. That will take around 5-8 minutes.
2. Add chopped broccoli and stir it in. Then, pour in beef broth.
3. Cover with a lid and cook for about 5-7 minutes until the broccoli softens up.
4. In a separate small bowl, combine the sauce ingredients.
5. Lower the heat and pour the sauce all over the stir fry, mix and let it cook for another 3-5 minutes.
6. Finally, sprinkle the stir-fry with spring onions.

30. Brownies

5-Ingredient Brownies (Paleo, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 brownie squares’]

This vegan 5-ingredient brownie is easy to make. Fudgy, soft, chocolatey, sweet, and filling – a perfect dessert even the kids will love. It’s paleo, Whole30, gluten-free, dairy-free, and vegan.

Ingredients

• 4 medium ripe bananas (or 3 large)
• 1/2 cup creamy almond butter
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp apple pie spice
• 2 tbsp almond flakes

Instructions

1. Heat the oven to 350F and grease your baking sheet (I’m using 9″ x 9″).
2. In a large bowl, mash bananas until it’s smooth.
3. Add almond butter and mix it in gently.
4. Now, add cocoa powder and apple pie spice. Mix the dry and wet ingredients together.
5. Finally, add almond flakes and gently fold them in.
6. Pour in the batter and evenly distribute it.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check; it should come out crumbly.
8. Let it cool down before serving.

31. Peanut Butter Chocolate Chip Breakfast Bars

Peanut Butter Oatmeal Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT45M · Yield: [’12’]

These healthy peanut butter oatmeal bars are made with only wholesome ingredients! You will love the flavor that the peanut butter, oats, banana, and chocolate chip add to this healthy breakfast treat.

Ingredients

• 4 cups rolled oats
• 1 mashed banana
• 1/2 cup unsweetened almond milk
• 1 tsp salt
• 1/2 cup chocolate chips
• 1/4 cup coconut oil (melted )
• 1/4 cup creamy peanut butter
• 1/2 cup maple syrup
• 2 tsp pure almond extract
• 1/4 cup creamy peanut butter
• 1/2 cup honey

Instructions

1. Preheat the oven to 350 F.
2. Line a 9×13 baking pan with parchment paper.
3. Mix all of the ingredients in a large bowl. Be patient with the mixing, it takes a bit.
4. Add the mixture to your lined baking pan. Push down the mixture until it’s smooth.
5. Bake for 25 minutes.
6. Once the timer goes off, TURN OFF the oven and let the breakfast bars continue sitting in the oven for an additional 15 minutes.
7. Cut into bars and serve.
8. Serve with a drizzle of peanut butter honey drizzle (optional)

Optional Peanut Butter Honey Drizzle

1. Mix the 2 ingredients in a small bowl. Microwave uncovered for 45-60 seconds. Drizzle over bars once they are finished baking.

32. Chickpea Curry

Chickpea Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘6’, ‘6 with rice’]

This creamy, dreamy Chickpea Curry makes for a gourmet, restaurant-quality yet approachable meal that’s on the table in an hour. Featuring bold Indian flavors and a taste of healthy indulgence, it’ll quickly become a new staple in your dinner rotation.

Ingredients

• 2 tablespoons avocado oil or neutral-flavored oil of choice
• 2 teaspoons coriander seeds ((Note 1))
• 1 heaping teaspoon cumin seeds ((Note 1))
• 15 to 20 fresh curry leaves, or 30 dried curry leaves ((optional but recommended, Note 2))
• 1 large yellow or red onion, (finely diced)
• 6 garlic cloves, (minced)
• 2- inch piece fresh ginger, (minced or grated)
• 1 to 3 serrano peppers, (diced (1 adds mild heat; 3 for spicy!!))
• 2 tablespoons tomato paste
• ½ pound (227g) Roma tomatoes (2 roma tomatoes), (diced)
• 2 teaspoons Diamond Crystal kosher salt ((Note 3) )
• 1 (13.5 oz /400 mL) can full-fat coconut milk ((Note 4))
• ½ cup (120 mL) water ((Note 5))
• 2 (15 oz /425g) cans chickpeas, ( drained and rinsed)
• 3 tablespoons tahini, (well-stirred)
• 1/2 teaspoon organic cane sugar, (brown sugar, or coconut sugar)
• 1 small head of Swiss chard or lacinato kale ((Note 6))
• 2 teaspoons garam masala
• Freshly squeezed lemon or lime juice, (½ to 1 tablespoon, to taste)
• 1 big handful of cilantro leaves and tender stems, (chopped)
• 1 big handful of fresh mint leaves, (chopped)
• 1 ½ teaspoons curry powder
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• ¼ teaspoon ground turmeric
• Lots of freshly ground black pepper

Instructions

1. Keep a small bowl of water nearby for deglazing. Heat the oil in a 12-inch heavy-bottomed sauté pan or medium Dutch oven over medium-high heat. Once hot, add the cumin and coriander seeds for about 1 minute, tossing frequently, or until aromatic and darker by a few shades but don’t let them burn!Add the curry leaves: if using fresh leaves, cover the pan immediately and stand back to prevent oil splatter. Cook for just 20 seconds to prevent burning. For dry leaves, cook a little longer.
2. Add the onions with a big pinch of salt and cook for 5 minutes, until starting to get some color. If the spices start to darken, lower the heat to medium. Add a splash of water as needed to prevent onions from browning. Add garlic, ginger, serrano peppers, and cook for 1 to 2 minutes, stirring frequently.
3. Add Ground Spices and tomato paste and stir frequently for 90 seconds. If it dries out, add a splash of water. Add tomatoes + 2 teaspoons kosher salt. Use tomato juices to scrape up browned bits. Cook for 5 minutes, or until tomatoes are soft and the oil starts to release from them.
4. Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring to a simmer. Cover and simmer for 15 to 20 minutes, opening the pot to stir occasionally.
5. Meanwhile, rinse Swiss chard (or kale) and cilantro and mint. For the greens, remove the center ribs and discard. Roll the leaves and up slice the leaves very thinly. Chop the cilantro and mint.
6. After the simmer time, add the greens. Simmer until tender and wilted, 4 to 5 minutes. Stir in the garam masala to combine.
7. Off the heat, squeeze in a little lemon or lime juice, cilantro, and mint. Season to taste with salt (about ½ teaspoon kosher salt). Rest for 5 to 15 minutes to allow flavors to meld. Serve with cooked rice or flatbread.

33. Quiche

Easy Dairy-Free Quiche Recipe (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Yield: [‘6’]

Dairy-free quiche recipe is a delicious breakfast or brunch dish that’s easy to make and packed with savory sausage and nutritious spinach! This recipe is perfect for those with dietary restrictions or anyone looking to try something new. With a flaky, buttery gluten-free crust and a rich, flavorful filling, this quiche is sure to become a new family favorite.

Ingredients

• 1/2 pound Jimmy Dean ground sausage (✅)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 cup fresh spinach
• 1 gluten-free pie shell
• 4 large eggs
• 3/4 cup soy milk (✅)
• 1 teaspoon dry mustard (✅)
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven. Preheat the oven to 350°F.
2. ⭐️Prep the sausage. Add the onions and sausage and cook until the sausage is browned. Add the garlic and spinach. Stir until spinach is wilted. Add to the pie shell.
3. Prep the egg mixture. Add the eggs, soy milk, dry mustard, salt and pepper to a mixing bowl and whisk for 1 minute. Pour over the sausage mixture.
4. ⭐️Bake. Bake for 50-55 minutes or until set.

34. Chicken Pot Pie

Dairy Free Chicken Pot Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT50M · Yield: [‘8’]

Our dairy-free chicken pot pie is made with dairy-free butter, soy milk, leftover chicken, & frozen vegetables. Gluten-free.

Ingredients

• 2 gluten-free pie crusts (We used Wholly Gluten Free)
• 2 cups shredded leftover or rotisserie chicken (✅)
• 2 cups frozen mixed vegetables
• 1 cup chicken broth (✅)
• 2/3 cup soy milk
• 1/3 cup non-dairy butter
• 2 tablespoons cornstarch
• 1 teaspoon poultry seasoning (✅)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat the oven. Preheat the oven to 400°F.
2. ⭐️Melt the butter and whisk in cornstarch. Over medium heat, melt the non-dairy butter. Whisk in the cornstarch.
3. ⭐️Whisk in broth and milk. Slowly whisk the broth into the cornstarch mixture. Bring to a simmer, whisking the whole time. Slowly whisk in the soy milk and bring the mixture to a simmer.
4. ⭐️Add the spices, chicken, and veggies. Stir in the spices, chicken, and vegetables. Place one of the pie crusts onto a baking sheet. Pour the chicken mixture into the pie crust.
5. ⭐️Place the second pie crust on top. Keep the pie crust chilled until ready to use. If it does not come out of the pie pan easily and crumbles, gather the dough into a ball and roll it out with a rolling pin between 2 pieces of parchment paper, then place it on top. Seal the edges with your fingers.
6. ⭐️ Bake. Bake for 30-40 minutes or until the top crust is golden brown. Let the pot pie sit for 10-15 minutes before slicing so the inside has time to cool and set up.

35. Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies (Vegan + Keto Option!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT14M · Total: PT19M · Yield: [’20’, ’20 cookies’]

ingredient almond flour peanut butter cookies – vegan and gluten free! Maple syrup, almond flour, and peanut butter are all you’ll need for these almond flour peanut butter cookies — keto option included!

Ingredients

• 2 cups almond flour
• ¾ cup creamy peanut butter
• ¼ cup maple syrup (or honey – non-vegan option)

Instructions

1. Preheat oven to 325°F. Line a large cookie sheet with parchment paper or a silicone liner.
2. Add all ingredients to a large mixing bowl and stir with a wooden spoon to combine.
3. Use a small cookie scoop to scoop portions and roll them with your hands into dough balls. Place on a lined cookie sheet 2 inches apart.
4. Use a fork to gently press down on each dough ball and create a crisscross pattern. Keep the fork from sticking by dipping it in water after you press each cookie.
5. Bake in preheated oven for 12-14 minutes, or until cookies are golden brown on the bottom. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

36. Breakfast Oatmeal Cups

Oatmeal Cups Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT53M · Yield: [‘6’]

Ingredients

• 3 Medjool dates (Pitted)
• 3 teaspoons almond butter
• 2 tablespoons coconut oil
• ½ teaspoon vanilla bean paste
• 2 tablespoons water
• 1 cup rolled oats (regular)
• 1 tablespoon chia seeds
• 2 tablespoons pepitas
• 12 tablespoons coconut yogurt (dairy-free, sugar free)
• 4 strawberries (fresh)
• 12 blueberries (fresh)
• 12 sprigs fresh mint (optional)

Instructions

1. Preheat the oven to 350º.
2. Begin by slicing the dates into quarters. They will blend easier in the food processor and you make sure there are no pits.
3. Add 1 tablespoon of water to the chia seeds to plump them up a little. Set aside.
4. Place dates in a medium pan along with the almond butter, coconut oil, vanilla, and the other tablespoon of water. Cook over low heat until just blended well.
5. Add the dry ingredients to a large bowl.
6. Add the wet ingredients to the dry ingredients and, using your hands, knead everything together. It should be like a thick cookie batter.
7. Rub a little coconut oil over each of the 12 mini muffin pan cups.
8. Divide the dough into the 12 cups.
9. Press the dough up the side of each cup, being careful not to break through the bottom of the oatmeal cup.
10. Bake the cups on the middle rack for about 18 minutes. My cups were not crunchy, but firm. If you would like crunchy cups, cook them a bit longer.
11. Let cups cool in pan for 20 minutes.
12. Add 1 tablespoon of yogurt to each cup.
13. Top with strawberries, blueberries, and a piece of mint if desired.
14. Serve immediately or refrigerate until time to serve.

37. Macarons

Vegan Macarons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT18M · Yield: [’20’, ’20 macarons’]

An eggless alternative to the traditional French dessert!

Ingredients

• Liquid from 2 x 400g cans of supermarket chickpeas
• ¼ Teaspoon Cream of tartar
• 100 g Caster sugar ((superfine sugar))
• 100 g Ground almonds ((I use Tesco’s))
• 100 g Icing sugar
• 250 g Icing sugar
• 75 g Vegan margarine
• 1 Teaspoon Vanilla extract
• Splash Plant-based milk ((to loosen the buttercream if needed))

Instructions

1. Vegan macarons are very tricky to get right the first time. Please read the recipe notes beforehand for best results.

Reducing the aquafaba (do this at least 12 hours in advance):

1. Weigh the liquid from the 2 cans of chickpeas and place it in a medium-sized pot. Place it over the heat and let it simmer. Weigh it periodically until it reaches half the weight you started with. You should start with roughly 250g of liquid and finish with roughly 125g.
2. When you’ve reduced the chickpea liquid, let it cool and place it in the fridge in an airtight container overnight.

For the macaron shells:

1. Preheat your oven to 150°C/300°F (130°C/275°F if using a fan or convection oven). I highly recommend using an oven thermometer for accuracy.
2. Weigh out 100g of your reduced aquafaba and place it in a scrupulously clean, medium-sized bowl along with the cream of tartar. Using a very clean electric whisk or stand mixer, whisk on high speed until the mixture becomes frothy and goes pale in colour.
3. With the mixer still going, start adding your caster sugar a little at a time. Keep whisking until the mixture becomes white and glossy and forms stiff peaks, until you can tip the bowl upside-down without it moving. This takes a bit longer than it would with egg whites so be patient and keep whisking!
4. Sift the ground almonds and icing sugar into a separate bowl. Use the back of a spoon to push any lumps of almonds through the sieve.
5. Add half of the icing sugar & ground almonds to your aquafaba mixture and gently fold it in using a spatula. Then fold in the other half.
6. Keep folding gently until the mixture begins to get a little softer, but be careful not to over-mix. You’ll know you’re done mixing when you can place a spoonful of the mixture on a flat surface and it slowly flattens out without any lumps or bumps on top. Another way to test is by lifting up a bit of the mixture and drawing a figure of 8 with it. It’s ready when you can do this without it breaking.
7. Place the mixture into a piping bag with a round nozzle and pipe 2-inch circles onto your cookie sheet*. You may need 2 trays to do this.
8. Slam the tray(s) on a work surface to get rid of any air bubbles, then let them sit at room temperature for 20-30 minutes, or until you can touch them without getting any mixture on your fingers.
9. Place your macarons on the middle shelf and bake for ~18 minutes. You can check they’re ready by wiggling the top of one with your finger. If it moves out of place, it needs to be baked a little longer. I recommend that you only bake one tray at a time unless you can fit the trays on the same shelf.
10. Once baked, remove them from the oven. When they are fully cooled, gently pull them off of the tray and find matching pairs of similar shape and size. If they stick to the tray once cooled, they are probably underbaked and you can pop them back into a preheated oven for a few more minutes.

For the buttercream filling:

1. Mix the icing sugar, vegan margarine and vanilla extract in a large bowl until smooth. If necessary, add the plant-based milk to help loosen it a little. Once mixed, use an electric whisk to mix until pale and fluffy.
2. Pipe a small amount of buttercream onto the centre of a macaron. Sandwich it together with another macaron, using a gentle twisting motion to prevent it from overflowing.
3. Repeat until all of the macarons have been paired.
4. Store macarons in the fridge, in an airtight container, for up to 2 days after baking. When ready to eat, let them sit at room temperature for around 10 minutes (they taste better this way), then enjoy.

38. Sugar Cookies

Gluten Free and Vegan Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘1’, ‘1 dozen’]

Vegan pudding is the secret to making these soft sugar cookies that are vegan and gluten free – the dough is easy to work with and they just melt in your mouth!

Ingredients

• 1/3 cup gluten free and vegan shortening or butter substitute (room temp (I’ve used Spectrum shortening and Earth Balance sticks))
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 cup prepared Vivian’s Live Again vegan Vanilla Pudding
• 1 3/4 cup high quality gluten free flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Make Vivian’s Live Again Vanilla Pudding according to package directions. Cover with plastic wrap and keep in the fridge while you start the recipe.
2. Cream shortening or vegan butter substitute with sugar for 1 minute.
3. Add vanilla and 1/2 cup of prepared Vivian’s Live Again Pudding and mix another 30 seconds.
4. Add remaining ingredients and mix for 1 minute. Dough should be slightly sticky. If it seems to dry, you can add additional pudding or dairy free milk 1/2 Tablespoon at a time until it is the right consistency.

At this point, you can refrigerate the dough up to 4 days, or continue:

1. Preheat oven to 350 degrees F.
2. On a lightly floured surface, roll dough out about 1/4″ thick and cut into desired shapes.
3. Place cookies on a Silpat or parchment paper lined baking sheet about 2 inches apart and bake for 8-10 minutes. They are done when they appear set and are just beginning to turn a light golden brown on the bottom edges.
4. Remove from oven and cool a few minutes on the cookie sheet before removing to a cooling rack. Frost and decorate!

39. Chicken Kebabs

Chicken Kebabs Recipe & Marinade is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT760M · Yield: [’10’, ’10 people’]

These lemon chicken kebabs are infused overnight with the best kebab marinade and grilled to perfection. This chicken kabob recipe is my go-to when we’re grilling for a crowd.

Ingredients

• 2 pounds boneless skinless chicken breasts
• ½ cup lemon juice
• ¼ cup olive oil
• 1 Tablespoon Dijon mustard
• 1 ½ teaspoons ground turmeric
• ¼ teaspoon smoked paprika
• ¼ teaspoon onion powder
• 1 tablespoon minced garlic
• ¼ teaspoon sea salt
• ¼ teaspoon lemon pepper (or regular pepper)
• 2 Tablespoons fresh dill (finely chopped (or freeze-dried))
• 2 bell peppers (cut into 1” pieces)
• 1 onion (red, yellow, etc. cut into 1” pieces)
• 20 bamboo skewers (soaked in warm water for at least 1 hour.)

Instructions Marinate Chicken

1. Cut chicken breasts into 1” cubes or strips (your preference for kabobs).
2. Place chicken breast pieces into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks, the marinade stains).
3. In a medium bowl, whisk together lemon juice, olive oil, mustard, turmeric, paprika, onion powder, minced garlic, sea salt, pepper and dill.
4. Pour the marinade over the chicken turn to coat the chicken.
5. Marinate in the refrigerator overnight (or for at least 6 hours).

Assemble Kebabs

1. (I suggest using plastic gloves to handle the marinated chicken, because it will stain your hands if you do not).
2. Soak bamboo skewers in warm water for at least 1 hour.
3. Assemble the kabobs alternating between chicken, bell peppers and onion until all the meat/veggies are used.

Grill

1. Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Serve

1. Serve warm with tzatziki, pita, naan, hummus, a Greek salad, etc.

40. Baked Pakora

Baked Pakora – Vegan Indian Food is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 8

A delicious baked pakora recipe, veggies coated with a chickpea flour batter. Naturally gluten-free and vegan. A great alternative to the deep-fried version of pakora/pakoda/bhaji.

Ingredients

• 1 large carrot
• 1 small potato
• An inch cubed of ginger (2.5cm cubed)
• ½ teaspoon sea salt
• 1 teaspoon onion powder
• Twist black pepper
• ½ teaspoon cumin seeds
• 1 heaped teaspoon curry powder (or garam masala)
• A handful of chopped parsley (or coriander​ leaves)
• 75g chickpea flour (garbanzo bean or gram flour) ¾ of a cup approx

Instructions

1. Grate the carrot and potato (buy organic and leave the skins on).
2. Grate the ginger using a fine grater.
3. Add all ingredients into a mixing bowl (except the chickpea flour)
4. Sift the chickpea flour (to avoid lumps) on top of the ingredients in the bowl.
5. Mix all ingredients together thoroughly. This is easiest using your hands. Once everything starts to combine then ‘squidge’ and compress with your hands (see video) until everything is wonderfully melded together.
6. Line a baking tray with parchment paper.
7. Spoon dessert sized spoon dollops onto the baking tray. Compress down slightly if you want them to be more like patties.
8. Bake in a preheated oven (between 200C/240C or 400F/465F) for about 25 minutes. All ovens are not the same, so use the temperature that works best for your oven. Basically, you want them baking really hot in order to cook through and crisp a little on the edges (but not to burn).
9. Enjoy with chutney right away as a starter, snack, or as part of a curry might medley.
10. They work nicely cold the next day in a lunch box. Alternatively, reheat under a grill (broiler) for a few minutes.

41. Breakfast Skillet

3-Ingredient Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT17M · Total: PT19M · Yield: [‘6’, ‘6 small plates’]

This extra easy breakfast skillet requires only 3 ingredients. It’s yummy, nutritious, full of flavors and, on top of it all, keto, Whole30, gluten-free and dairy-free.

Ingredients

• 1 tsp olive oil
• 1 lb ground beef
• 1 cup salsa sauce
• 6 medium eggs

Instructions

1. Take out a large skillet, add olive oil, and heat it to medium-high heat.
2. Add in the beef and cook occasionally, stirring until it’s no longer pink.
3. Add in salsa sauce and let it cook for another 2-3 minutes.
4. Break in the eggs, cover the skillet, and let them cook for around 6-7 minutes until the eggs have cooked through.
5. Garnish with chopped green onion if you fancy.

42. Zucchini Str Fry

Zucchini Stir Fry With Garlic and Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Easy and quick – this zucchini stir fry is gluten-free (with coconut aminos), dairy-free, vegan, and vegetarian. A perfect one-skillet meal is full of Asian flavors.

Ingredients

• 1 Tbsp sesame oil
• 2 medium onions (sliced)
• 3 small zucchinis (sliced and halved (or 2 medium zucchinis))
• 2 Tbsp soy sauce (or coconut aminos)
• 4 garlic cloves (minced)
• 2 tbsp sesame seeds
• salt and black pepper to taste

Instructions

1. Set your skillet over medium-high heat and add sesame oil. Add in the onions and cook for 3 minutes until tender.
2. Add in the zucchini and cook for another 5 minutes stirring throughout.
3. Add in the soy sauce and garlic. Cook for another 3-5 minutes.
4. Sprinkle the stir-fry with sesame seeds, cook for a minute and take off the stove.
5. Salt and pepper to taste.

43. Baked Chicken Kabobs

Baked Chicken Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

These oven baked chicken kabobs are easy to make without a grill or grill pan! Healthy and delicious, they’re great for an easy weeknight meal.

Ingredients

• 1½ pounds boneless, skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dijon mustard
• 3-4 cloves garlic, minced
• 1 teaspoon oregano
• 1/2 teaspoon sumac
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, cut into bite sized pieces
• 1 yellow bell pepper, cut into bite sized pieces
• 3-4 large shallots, peeled

Instructions

1. Cut chicken breast into 1 inch pieces and set aside. In a large bowl, mix together olive oil, dijon, garlic, oregano, sumac, kosher salt, and pepper. Add in chicken breast and mix with the marinade till evenly coated. Cover and marinate for at least 30 minutes and up to 12 hours.
2. Cover a baking sheet with aluminum foil for easy clean up. Preheat oven to 425 degrees F. Thread alternating pieces of chicken, peppers, and shallots onto metal skewers. Bake for 15-20 minutes until cooked through, meaning no pink in the center and registering 165 degrees F on a meat thermometer.
3. If you’d like more of a grill-like char on the outside, set your oven broiler to high. Broil kabobs about 6 inches away from the heat source for 1-2 minutes until lightly charred on edges. Serve warm!

44. Honey Chicken Wings

3-Ingredient Honey Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT5M · Yield: [‘3’, ‘3 chicken wings’]

These honey chicken wings are crispy, sweet, and yummy. You can make them with just 3 ingredients and have them on high protein, Paleo, gluten-free, and dairy-free diets.

Ingredients

• 1 lb chicken wings
• 2 tbsp Italian seasoning
• 2 tbsp honey

Instructions

1. Preheat the oven to 450F.
2. Toss the wings with Italian seasoning until the wings are fully coated.
3. Place the chicken wings on a foiled baking sheet. Bake in the oven for 35-45 minutes until the wings get crispy and cook through thoroughly.
4. Remove the chicken wings from the oven and drizzle with honey before serving.

45. Coconut Macaroons

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

• 2.5 cups unsweetened shredded coconut
• 4 egg whites
• 1 tbsp honey (or maple syrup)
• 3.5 oz dark chocolate bar

Instructions

1. Line a large baking sheet with parchment paper and preheat the oven to 350F.
2. Now, whisk together egg whites and honey until the froth forms.
3. Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
4. Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
5. Use your fingers to nicely fix up the macaroons.
6. Bake the macaroons in the oven for 20 minutes or until golden brown.
7. While macaroons are cooling down, chop the chocolate bar.
8. Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
9. Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
10. Your macaroons are ready!

46. Chipotle Veggie Chili

Chipotle Veggie Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 8

Not only does this recipe for chipotle Veggie Chili hit you with a wide array of balanced flavors, but there is a surprise hint of citrus added toward the end – lime juice.

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 5/8 teaspoon sea salt, divided
• 1/4 teaspoon pepper, divided
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14 ounces) diced fire-roasted tomatoes
• 1 can (14 ounces) red beans, drained and rinsed
• 1 can (14 ounces) pinto beans, drained and rinsed
• 1 cup vegetable broth
• 1 can (7 ounces) chipotles in adobo sauce
• 2 cans (15 ounces each) sweet corn with liquid
• 2 limes, juiced

Instructions

1. In large dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook 5 minutes until onion is translucent. Add garlic and red pepper. Stir and cook 8 minutes until soft.
2. Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.
3. Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.

47. Mushroom Egg Cups

Mushroom Egg Cups (5-Ingredient) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 mushroom cups’]

These mushroom egg cups are so yummy! With just 5 ingredients you can make a breakfast that’s Whole30, Paleo, keto and vegetarian diet friendly.

Ingredients

• 4 Portobello mushrooms
• 4 slices prosciutto
• 4 medium eggs
• a pinch of black pepper
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 375F.
2. Take your Portobello mushrooms, remove the stems and scrape out the gills.
3. Use a little bit of olive oil with a silicone brush to oil the outsides of the mushrooms.
4. Place the mushrooms on a baking dish.
5. Place a slice of prosciutto into each mushroom.
6. Break an egg into each and sprinkle with black pepper and parsley.
7. Bake in the oven for 25-30 minutes.

48. Creamy Coconut Rice with Tofu

Creamy Coconut Rice with Five Spice Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘6’]

Indulge in the unique flavors and textures of this Creamy Coconut Rice with Five Spice Tofu. Well-balanced, hearty, and deliciously comforting, it’s sure to quickly become a new weeknight favorite.

Ingredients

• 10 to 12 ounces (280 to 340g) super-firm tofu ((or extra-firm tofu) (Note 1))
• 1 heaping teaspoon kosher salt
• 1 heaping teaspoon Chinese five spice powder
• 1 teaspoon onion powder
• 2 tablespoons neutral-flavored oil such as avocado or grapeseed oil
• 1 1/2 tablespoons neutral-flavored oil
• 1 bunch scallions (about 6), (sliced thinly (save dark greens for garnish))
• 6 garlic cloves, (finely chopped)
• 1 ½ inch piece ginger, (minced or grated)
• 1 serrano or Fresno chile pepper, (finely chopped (Note 2))
• 4 medium carrots (scrubbed and chopped (or 2 heaping cups / 300g small cauliflower florets) )
• 1 teaspoon Chinese five spice powder
• ½ teaspoon white pepper ((Note 3))
• 1 teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ¼ teaspoon kosher salt
• 1 cup (200g) medium-grain white rice ((e.g., Calrose or arborio rice))
• 1 ½ cups (360 mL) vegetable broth
• 1 (13.5-ounce / 400 mL) can full-fat coconut milk ((Note 4))
• 1 tablespoon tamari or soy sauce ((tamari for GF))
• 1 teaspoon agave nectar or maple syrup
• 1 small or medium red (or orange or yellow) bell pepper, (thinly sliced)
• 2/3 cup (95g) roasted, salted peanuts, (roughly chopped (Note 5))
• 1 big handful cilantro leaves and tender stems, (chopped)
• 1 medium lime, (zested and juiced)

Instructions

1. Prep the tofu. Slice the tofu into 4 vertical slabs. For super firm tofu, gently squeeze each slab to remove excess water. For extra firm tofu, cover the slabs with a thin dish towel or a few paper towels; weigh down with a heavy cookbook; press for 10 minutes, or while you prep the aromatics and vegetables.
2. Add the rice to a bowl under cool tap water. Rinse and drain in a sieve until the water turns clear. It’ll take a few rounds of rinsing.
3. Preheat the oven to 375ºF/190ºC.
4. Season the tofu. Tear the tofu into chunks, not too big or small. Transfer to a large bowl. In a small bowl, mix together the salt, five spice powder, and onion powder. Sprinkle this over the tofu, using your hands to gently coat the tofu.
5. Cook the tofu. Heat the 2 TBSP oil in a 12-inch nonstick frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer. Cook for 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 to 14 minutes, stirring only every 2 minutes, until most of the tofu is browned (see Note 7).
6. While the tofu cooks, heat a Dutch oven or other oven-safe pot (at least 3-quart/3L) with the oil over medium-high heat. Add the scallion whites and light greens, garlic, ginger, chile pepper, and carrots. Cook, stirring frequently, for 2 to 3 minutes. Add the five spice powder, white pepper, coriander, turmeric, ¼ teaspoon kosher salt, and stir almost constantly for 30 seconds.
7. Add the rice and stir to evenly coat each grain. Pour in the vegetable broth, coconut milk, tamari, agave, bell pepper, and peanuts. Increase the heat, cover the pan, and bring to a boil. Take off the heat, add in the cooked tofu, stir to combine, and cover the pan with its lid (or tightly cover with foil if you don’t have a lid).
8. Transfer the pan to the oven and bake, covered, for 20 minutes, or until the rice is tender.
9. Take out of the oven and stir in the cilantro, reserved scallion greens, lime zest, and 1 tablespoon lime juice. Season to taste with a few pinches of salt and pepper, adding more lime juice as needed.

49. Celery and Carrot Soup

Easy Celery and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

• 2 tbsp olive oil
• 1 small onion (diced)
• 4 medium carrots (peeled and diced)
• 4 stalks of celery (diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 2 cups vegetable broth
• 6 cups water
• salt and black pepper to taste

Instructions

1. In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
2. Add the carrots and celery. Saute for another 5 minutes.
3. Add garlic and dried oregano. Cook for 30 seconds.
4. Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
5. Serve hot in a bowl.

50. Lemon Bars

Healthy Lemon Bars (Vegan + Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT80M · Yield: [‘9’]

Healthy and delicious lemon bars with minimal prep time! They’re also made healthier with a few simple swaps, making them only 208 calories for 9 squares or 117 calories for 16 squares.

Ingredients

• ⅔ cup rolled oats (or oat flour)
• 1 cup raw almonds
• 4-5 small dates (pitted)
• 2 tablespoons ground flax seeds
• 3 tablespoons water
• 1/8 teaspoon salt
• 3/4 cup lemon juice (about 4 large lemons)
• 1/3 cup pure maple syrup
• 1/3 cup coconut sugar
• 1 13.5-oz can coconut cream (or full-fat coconut milk)
• 4 tablespoons cornstarch
• 1/4 teaspoon turmeric (optional for color)
• 2 tablespoons powdered sugar (optional for topping)

Instructions For the crust:

1. Preheat oven to 350°F (175°C).
2. To make the crust, add all ingredients to a food processor and blend until the mixture comes together.
3. Line an 8×8 baking dish with parchment paper, press the mixture flat and bake for 10-12 minutes in the oven until it starts to golden. Remove and set aside.

For the filling:

1. In a medium saucepan or skillet, add the lemon juice and cornstarch and whisk together until a slurry forms and no lumps remain. Turn the heat up to medium and add the additional filling ingredients except for the optional powdered sugar topping.
2. Whisk constantly and bring to boil for a minute, then turn down heat to a simmer until the mixture thickens; about 5 minutes.
3. Pour the filling over the crust and smooth out with a spatula or spoon as needed. Allow to cool at room temperature for 20-30 minutes, then cover and transfer to refrigerator for 1-2 hours or overnight to set.
4. When ready to serve, use a sifter to evenly distribute a thin layer of powdered sugar over top if desired and slice into bars. This recipe as written makes 9 large bars or 16 smaller bars.

51. Japanese Salmon

Sheet Pan Japanese Salmon Recipe with Sweet Potato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 2

Your family will love this delish Sheet Pan Japanese Salmon Recipe paired with sweet potatoes and broccolini. This one-pan weekday dinner is easy to make but will disappear quickly in your home!

Ingredients

• 1 tablespoon sesame oil
• 1/4 cup tamarind sauce
• 1/2 tablespoon Dijon mustard
• 2 tablespoons sesame seeds
• 1 tablespoon honey
• 1 sweet potato, cut into rounds
• 2 tablespoons coconut oil, divided
• 1 tablespoon sesame seeds
• sea salt
• 8 spears broccolini
• 2 salmon fillets (4 ounces each)
• brown rice, for serving

Instructions

1. Preheat oven to 400 F. Line tray with baking paper.
2. Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes.
3. In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined to make the marinade.
4. Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt.
5. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes, or until cooked to desired doneness. Serve with brown rice.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.