Honor the mothers, grandmothers, and nurturing figures in your life this Mother’s Day by creating a meal made with whole food ingredients and heartfelt intention. Whether you’re preparing breakfast in bed, a spring-inspired brunch, or a simple family dinner, I’ve gathered a collection of nourishing, gluten-free recipes to inspire you.
I absolutely love baking with buckwheat flour. It has a robust, earthy flavor and impressive nutritional profile. Paired with a high-quality raw cacao powder and extra virgin olive oil, you get a phytonutrient-rich healing dessert! Both buckwheat flour and cacao powder are rich sources of flavonoids and polyphenols. These compounds have numerous beneficial impacts on different systems in the body. Did you know that polyphenols interact with the gut microbiota and act as prebiotics for beneficial bacteria?
Going on a gluten-free and dairy-free diet doesn’t mean you need to give up your favorite foods, you just need to switch out the ingredients you are using! This gluten-free waffle recipe is easy enough to make as long as you have a few basic ingredients on hand. Try making a double batch on the weekend and freeze the extras to have on hand for quick breakfasts during the week. Children can use a toaster oven to reheat frozen waffles for breakfasts or after-school snacks.
Frittatas are just about one of the easiest, nutrient-dense meals you can make....and they can be whipped up in minutes! Serve a frittata for breakfast, lunch, or dinner. I frequently make frittatas to use up the odd bits of leftovers or random veggies in the fridge.
Yay for gluten-free carrot cake muffins! I call these healthy little treats muffins, but once frosted they sure seem like cupcakes to me. They are packed full of carrot-goodness, as well as being very moist and light, even without the eggs. What a perfect treat for Mother's day or a Springtime gathering!
Spring is finally here! I just want to soak up each and every moment of sunshine we have, as it's been a particularly dark and rainy last couple of months. This healthy gluten-free lemon poppy seed cake will surely brighten any day! Serve it for Easter brunch or as part of a Mother's day breakfast. It's not particularly sweet, but definitely bursting with lemony flavors. It's quite easy to make and free of many of the common allergens, except eggs. The lemon-honey glaze on top seals in moisture and adds even more lemony flavor.
I have a very fun recipe for you today—one that your children will love to help make......gluten-free bagels! I've been making these ever since my oldest daughter asked me to create a gluten-free bagel recipe, about four years ago. I had just published the first edition of the Nourishing Meals Cookbook (2012), which contained plenty of amazing gluten-free and vegan bread recipes, but no bagel recipe! She encouraged me to test out my breadstick and bread recipes in bagel form and they worked great. We've had fun making these together to send with her on school camping trips throughout the years.
We've been picking strawberries lately. A lot of strawberries. Organic of course. Perfectly sweet, juicy, and ripe. So, naturally, we've been eating a lot of strawberries!
Light, refreshing, and full of spring's intoxicating flavors—rosemary, thyme, oregano, and chives, along with fresh dandelion greens, peas, and lemon—this quinoa salad is balanced and super nutritious. I've added salmon and sheep's feta but it can be made vegan too.
The phrase "Be a Yocal, Buy Local" still rings in my head from my Bozeman, Montana days. Yes I used to live there and loved it! The co-op there had stickers with the above phrase that I had plastered on my Nalgene water bottle. (No, I do not use a Nalgene bottle anymore....stainless steel for us now!).