Gluten-Free Spinach and Artichoke Lasagna
Serves 6 / Gluten-free / Pan-searing the unpeeled garlic gives it a mellow, roasted flavor. Save time by washing the spinach while the garlic cooks.View recipe.
Coconut Shrimp
At the 2011 NPA MarketPlate Chef Demonstrations, chef and retailer Bridget Reilly of The Bite Market in Orange County, California, adapted a Delicious Living gluten-free coconut shrimp recipe to make it dairy-free, as well. Plus, she added two functional ingredients from Sabinsa, curcumin and cococin powder, to up the health ante. View recipe.
Crustless Quiche with Shallots and Spinach
Serves 8-10 / Flavorful shallots enhance this hearty lunch or supper dish. Shallots contain quercetin, an anticancer agent, as well as vitamins A and B6. View recipe.
Gluten-Free Chicken and Dumplings
Serves 4–6 / Try this the next time you have leftover rotisserie chicken. For light dumplings, use finely ground chickpea and brown rice flours. The gravy will only taste as good as the chicken stock used, so choose one that is especially flavorful. View recipe.
Turkey-Spinach Burgers
Serves 4 / Cooked millet replaces bread crumbs in this recipe for added fiber and nutrition. To make it, toast 1/4 cup dried millet in a saucepan until kernels start to pop; carefully add 3/4 cup boiling water and simmer for 15 minutes until water is absorbed. Cover and let stand 5 minutes. Serve on gluten-free buns with honey mustard and lettuce. View recipe.
Carrot Cake with Coconut-Cream Cheese Frosting
Serves 16 / Rich and moist, this decadent treat is a hit for birthday parties and autumn potlucks. Prep tip: Because each ingredient goes into the mixer in a specific order and at a precise time, be sure to have all items ready to go before you start. Serving tip: Arrange brightly colored autumn leaves around the plate edge for a beautiful presentation. View recipe.
“Pumpkin” Chocolate Chip Cookies
Makes about 24 cookies / Ingredient tip: The secret ingredient in these soft, moist cookies is the garnet yam. Yams are easy to find in the store, consistently sweet, and easy to cook. Though garnet yams are preferred in this recipe for their deep color and sweet flavor, jewel yams would also work—but not starchy sweet potatoes, which are a lighter color than yams. Prep tips: If you’re not gluten free, you can substitute 1 3/4 cups whole-wheat pastry flour for the gluten-free flour mix. To cook the yam, prick with a fork and microwave for about 10 minutes, until tender. View recipe.
Carrot and Ginger Corn Bread
Makes 2 loaves or about 16 muffins / This gluten-free recipe has a fantastic texture and zippy ginger taste. Make-ahead tip: The uncooked batter keeps in the refrigerator for several days, so you can make fresh, hot muffins any morning you feel like it. Ingredient tip: Turbinado sugar is similar to brown sugar but with a coarser texture. View recipe.
Cobbler Crumble Topping
Serves 6 / A rich, buttery crumble that’s naturally sweetened with Medjool dates and full of healthy omega fatty acids from pecans. You won’t believe this guiltless crumble hasn’t been baked! It will keep for at least a week in the fridge. Serving tip: Use this to top your favorite sliced fruit, like peaches, mangos, nectarines, persimmons, or apples; or sprinkle over your favorite vegan ice “cream.” It’s even delicious all by itself. View recipe.
Creamy Yellow Squash and Corn Casserole
Serves 6–8 / Cottage cheese, fresh corn, and yellow squash make an easy, healthy, and economical summer dinner that kids will love. To cut down on moisture, you may want to salt the squash before prepping the dish, but be aware that this adds sodium. For more zip, include chopped fresh basil or cilantro in the cottage-cheese mixture. Serve with warmed tortillas. View recipe.
Mint Chocolate and Pecan Cookies
Makes about 4 dozen / Reader recipe contest, honorable mention, desserts. These gluten-free, no-deprivation marvels have a wonderful, moist texture and tons of flavor. View recipe.
Coconut Black Rice Pudding
Serves 8 / Ingredient tips: Medium-grain Chinese black rice is often sold under its trademarked name, Forbidden Black Rice, and brings elegant sophistication to any meal. The rice bleeds a very deep indigo color as it cooks. Because the bran layer is intact, this pudding is chewier than traditional melt-in-your-mouth white rice puddings, but it will be equally well received. View recipe.
More gluten-free recipes
Flourless Hazelnut and Pear Torte
Serves 16 / So scrumptiously rich, a thin slice satisfies. In summer months, substitute peaches or nectarines. Prep tip: To remove skins from toasted hazelnuts, place the nuts on a clean kitchen towel. Fold the towel up in a bundle and rub the nuts together vigorously through the towel. View recipe.
Spicy Toasted Almonds
Makes 3 cups / Easy and addictive, these crunchy treats keep for about two weeks in a tightly covered container. They also make an excellent host gift. View recipe.
Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries
Serves 8 / These can be made one day ahead; cover (so the rice doesn't dry out) and reheat in a 350° oven. Prep tip: If you'd like additional protein, add 8 ounces extra-firm tofu, drained, dried, and cubed, on top of the carrot mixture before roasting (don't stir or it will stick to the pan). View recipe.
Quinoa-Corn Muffins
Serves 12 / Quinoa's nutty flavor pairs perfectly with corn's natural sweetness. These muffins are not only gluten free, they're also rich in protein and easy to make. Ingredient tip: Be certain to use baking powder before its expiration date to ensure a proper rise. Prep tip: For best results, serve within a few hours of baking. View recipe. View recipe.
Skillet Brown Rice Fusilli with Lamb, Zucchini, and Feta
Serves 6 / Prep tips: Cooking pasta in limited liquid in a large, deep skillet avoids bringing a huge pot of water to boil; plus, the pasta absorbs flavor and releases starch that thickens the sauce. This technique works especially well with brown rice pasta, found in the gluten-free aisle of many markets. View recipe.
Fresh Taco Wraps
Makes 8 / These fresh tacos are filled with a delicious rich “cheeze” made of cashews and cilantro, and topped with a crumbled nut “meat” of heart-healthy walnuts and spices. The cheeze keeps for three or four days in the fridge and the meat for up to a week. Ingredient tip: I use cashews from Navitas Naturals, which I think are the biggest and freshest truly raw cashews available. Serving tips: Scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers. The walnut mixture also is great sprinkled over a salad or on soup. View recipe.
Baked Cod in Lemongrass-Coconut Sauce
This refreshing citrusy meal is perfect for any summer evening. View recipe.
Brown Rice and Hempseed Salad
Serves 2 / Hempseed delivers good fats, which reduce inflammation and fuel the brain. Raw parsley, carrots, onions, and lime juice add fiber and vitamins with live enzymes — plus a zingy taste. You'll feel very clean after you've eaten this. Follow with a hot cup of detox tea, if you like. View recipe.
Spring Vegetable Risotto with Toasted Pine Nuts
Serves 6 / A comforting, vegetable-studded dish. Ingredient tip: If you can't find baby vegetables, regular ones will do; just cut into 2-inch pieces. Prep tips: If baby carrots are thicker than your pinky, halve them lengthwise. When making risotto, aim for consistent, medium-low heat. Use high-quality Parmesan cheese and freshly toasted pine nuts for best flavor. View recipe.
Chip Soup
Serves about 10 / Even if kids pick them out, much of the mushrooms' immune-building benefits are steeped in the soup. Ingredient tips: Chipotle peppers in adobo sauce and roasted Hatch chilies come in small cans, often already chopped. Use corn chips with sesame seeds for extra calcium. View recipe.
Nutty Vegetable Pasta
Serves 4-6 / This is the perfect substitute for those who miss peanut sauce. Serving tip: With the exception of the extra sauce, which you can save to enhance other meals, this is a dish you'll want to eat right away; it doesn't age gracefully, but it's so good. Ingredient tip: Although soba noodles are buckwheat noodles, they usually contain real wheat as well, so be sure to check the label. Buckwheat noodles generally do not stay in one long strand like noodles with gluten, so be prepared for smaller pasta pieces. Make-ahead tip: Use the leftover tahini mixture as a calcium-rich spread for crackers, a veggie dip, or a sauce over steamed greens. View recipe.
Spicy Ginger Turkey Cutlets
Serves 4 / First appearing in our April 2002 issue, this go-to dinner is a hit with kids. Prep tips: Fresh ginger and orange juice taste great, but to save time, use ginger from a jar (available in the produce section) and reconstituted frozen juice. I make this gluten free by using rice flour, but regular flour works fine, too. Ingredient tip: If you can’t find turkey cutlets, simply cut boneless, skinless chicken breasts horizontally to create thin pieces. View recipe.
Roasted Rainbow Trout with Rosemary, Spinach, and Pine Nuts
Prep/cook time: 30 minutes Serves 4 / U.S.-farmed rainbow trout is among the most sustainably raised fish available. If you like, ask your fishmonger to remove the heads, tails, and fins. Serving tip: Try this Mediterranean-inspired dish with bulgur-wheat pilaf or whole-wheat couscous. View recipe.
