Flourless Chocolate Cake
Ingredients:
– 1 cup dark chocolate chips
– 1/2 cup butter
– 3/4 cup sugar
– 1/4 tsp salt
– 1/2 tsp vanilla
– 3 eggs
– 1/2 cup cocoa powder
Instructions:
1. Melt chocolate and butter together.
2. Stir in sugar, salt, and vanilla. Then add eggs one at a time.
3. Mix in cocoa powder, pour into greased 8″ pan.
4. Bake at 375°F (190°C) for 25 mins. Cool before slicing.
Freezer-Friendly Gluten-Free Meatballs
Ingredients:
– 1 lb ground beef or turkey
– 1/4 cup almond flour
– 1 egg
– 1 garlic clove, minced
– 1 tsp oregano
– Salt & pepper
Instructions:
1. Mix everything and roll into balls.
2. Bake at 400°F (200°C) for 20 mins.
3. Cool and freeze in a zip bag. Reheat in marinara or soups!
Cottage Cheese & Berry Protein Muffins
Ingredients:
– 1/2 cup cottage cheese
– 2 eggs
– 1/4 cup almond flour
– 1 banana, mashed
– 1/2 cup berries (fresh or frozen)
– 1/2 tsp baking powder
Instructions:
1. Mix everything in a bowl.
2. Scoop into muffin tins.
3. Bake at 350°F (175°C) for 18–20 mins.
Creamy Mushroom Soup (Dairy-Optional)
Ingredients:
– 1 lb mushrooms (any mix), sliced
– 1 small onion, diced
– 2 garlic cloves, minced
– 2 cups broth (gluten-free)
– 1/2 cup full-fat coconut milk or cream
– 1 tsp thyme
– Olive oil or butter
Instructions:
1. Sauté onion and garlic. Add mushrooms and cook until browned.
2. Add broth and thyme, simmer 15 mins.
3. Blend partially for texture, or all the way for creaminess.
4. Stir in cream and season to taste.
Mini Gluten-Free Turkey Burgers
Ingredients:
– 1 lb ground turkey
– 1/4 cup gluten-free breadcrumbs (or almond flour)
– 1 egg
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Salt & pepper
– GF buns (or lettuce wraps)
Instructions:
1. Mix turkey, breadcrumbs, egg, and spices.
2. Shape into small patties and cook in a pan for 3–4 mins each side.
3. Serve in buns with your child’s favourite toppings.
Gluten-Free Lemon Bars
Crust:
– 1 cup almond flour
– 1/4 cup coconut oil or butter
– 2 tbsp honey or maple syrup
Filling:
– 2 eggs
– 1/3 cup lemon juice
– 2 tbsp honey or sugar
– 1 tsp lemon zest
Instructions:
1. Mix crust ingredients and press into a lined pan. Bake at 350°F (175°C) for 10 mins.
2. Whisk filling, pour over crust, and bake 15–18 mins more.
3. Cool completely, then chill and dust with powdered sugar.
Chia Pudding with Berries & Almond Butter
Ingredients:
– 1/4 cup chia seeds
– 1 cup almond milk
– 1 tsp maple syrup
– 1/2 tsp vanilla
– Toppings: fresh berries, nut butter, seeds
Instructions:
1. Stir chia seeds with milk, syrup, and vanilla.
2. Let sit 15 mins, then stir again and refrigerate overnight.
3. Serve with toppings in the morning.
Savoury Breakfast Hash with Eggs
Ingredients:
– 1 small sweet potato, diced
– 1/2 bell pepper, chopped
– 1/4 onion, diced
– 2 eggs
– Olive oil, salt & pepper
– Optional: spinach, avocado, hot sauce
Instructions:
1. Sauté sweet potato for 5 mins, then add pepper and onion.
2. Cook until soft. Push veggies aside and crack eggs into the pan.
3. Cover until eggs are cooked how you like.
4. Top with avo and hot sauce if desired.
Ginger Miso Noodle Soup (with GF Rice Noodles)
Ingredients:
– 1 tbsp miso paste (gluten-free)
– 1 tsp grated ginger
– 4 cups water or broth
– 1/2 cup sliced mushrooms
– 1/2 cup shredded carrots
– 1/2 cup cooked rice noodles
– 1 green onion, chopped
Instructions:
1. Bring water/broth to simmer, add ginger, mushrooms, and carrots.
2. Stir in miso paste (don’t boil it directly).
3. Add noodles and top with green onions.
Butternut Squash & Apple Soup
Ingredients:
– 1 butternut squash, peeled and cubed
– 1 apple (e.g., Granny Smith), peeled and chopped
– 1/2 onion, chopped
– 2 cups veggie or chicken broth (gluten-free)
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– Olive oil, salt & pepper
Instructions:
1. Sauté onion in olive oil until soft.
2. Add squash, apple, spices, and broth. Simmer until tender (20 mins).
3. Blend until smooth. Adjust seasoning. Optional: swirl in coconut milk!
Gluten-Free Falafel Bowl
Ingredients:
– 1 can chickpeas, drained
– 1/2 onion
– 2 garlic cloves
– 1/4 cup fresh parsley
– 1/4 cup gluten-free oat flour or chickpea flour
– 1 tsp cumin
– Salt & pepper
Instructions:
1. Blend all ingredients into a coarse paste. Form into balls.
2. Bake or pan-fry until golden.
3. Serve in a bowl with rice or greens, chopped cucumbers, tomatoes, and tahini sauce.
Lemon Herb Baked Salmon with Roasted Veggies
Ingredients:
– 2 salmon fillets
– 1 tbsp lemon juice
– 1 tsp dried herbs (thyme, dill, parsley)
– Olive oil, salt, and pepper
– Side: zucchini, carrots, and potatoes, chopped
Instructions:
1. Preheat oven to 400°F (200°C). Place veggies on a tray, drizzle with oil, season, and roast for 20 mins.
2. Add salmon fillets, top with lemon juice and herbs. Bake another 12–15 mins.
Stuffed Bell Peppers with Quinoa & Turkey
Ingredients:
– 4 bell peppers, halved & deseeded
– 1/2 lb ground turkey
– 1 cup cooked quinoa
– 1/2 cup tomato sauce
– 1/4 onion, finely chopped
– 1 tsp Italian seasoning
– Salt, pepper, olive oil
Instructions:
1. Sauté onion and turkey until browned. Stir in quinoa, tomato sauce, and seasoning.
2. Stuff mixture into pepper halves.
3. Place in a baking dish, drizzle with olive oil, cover with foil, and bake at 375°F (190°C) for 30–35 mins.
Thai Coconut Chicken Curry (GF)
Ingredients:
– 2 chicken breasts, cubed
– 1 can full-fat coconut milk
– 2 tbsp red curry paste (check it’s gluten-free)
– 1 red bell pepper, sliced
– 1 cup snap peas or green beans
– 1 tbsp fish sauce (GF)
– 1 tsp ginger, grated
– Cooked jasmine rice (for serving)
Instructions:
1. Sauté curry paste and ginger in a pan with a splash of oil.
2. Add chicken and cook until lightly browned.
3. Pour in coconut milk, fish sauce, and veggies. Simmer 10–15 mins.
4. Serve over jasmine rice.
Savoury Sweet Potato Bites
Ingredients:
– 1 large sweet potato, peeled & grated
– 1 egg
– 1/4 cup almond flour
– 1/2 tsp garlic powder
– Salt & pepper
Instructions:
1. Mix everything and shape into small patties.
2. Pan-fry in olive oil until golden and cooked through.
Mini Lemon Coconut Muffins
Ingredients:
– 2 eggs
– 1/4 cup coconut flour
– 1/4 cup shredded coconut
– 1/4 cup honey
– 1/4 cup lemon juice
– 1 tbsp lemon zest
– 1/2 tsp baking soda
– Pinch of salt
Instructions:
1. Mix all ingredients until smooth.
2. Divide into mini muffin tins.
3. Bake at 350°F (175°C) for 12–15 mins.
Easy Gluten-Free Banana Bread
Ingredients:
– 3 ripe bananas, mashed
– 2 eggs
– 1/4 cup olive oil or melted butter
– 1/4 cup maple syrup or brown sugar
– 1 1/2 cups gluten-free all-purpose flour
– 1 tsp baking soda
– 1/2 tsp cinnamon
– Pinch of salt
Instructions:
1. Combine wet ingredients; stir in dry.
2. Pour into greased loaf pan.
3. Bake at 350°F (175°C) for 45–55 mins, until a toothpick comes out clean.
Spiced Popcorn Snack Mix
Ingredients:
– 4 cups air-popped popcorn
– 1/2 cup gluten-free pretzels (optional)
– 1/4 cup sunflower seeds or pepitas
– 2 tbsp melted butter or olive oil
– 1/2 tsp smoked paprika
– 1/4 tsp cinnamon
– Salt to taste
Instructions:
1. Toss everything together in a big bowl.
2. Spread on a tray, bake at 150°C for 10 mins for extra crunch.
Almond Flour Chocolate Chip Cookies
Ingredients:
– 1 1/2 cups almond flour
– 1/4 tsp baking soda
– 1/4 cup melted coconut oil or butter
– 1/4 cup maple syrup or honey
– 1/2 tsp vanilla extract
– 1/3 cup dark chocolate chips (GF-certified)
Instructions:
1. Mix dry ingredients, then stir in wet until dough forms.
2. Fold in chocolate chips.
3. Scoop onto lined baking tray; bake at 350°F (175°C) for 10–12 mins.
4. Cool before serving.
No-Bake Chocolate Coconut Energy Bites
Ingredients:
– 1 cup gluten-free oats
– 1/2 cup almond butter
– 1/3 cup honey or maple syrup
– 2 tbsp cocoa powder
– 1/4 cup shredded coconut (unsweetened)
– Pinch of salt
Instructions:
1. Mix all ingredients in a bowl.
2. Roll into balls, chill for 30 mins before eating.
3. Store in fridge up to a week.
Creamy Chicken & Spinach Pasta (GF)
Ingredients:
– 8 oz gluten-free pasta (e.g., rice or chickpea-based)
– 1 chicken breast, cooked & sliced
– 2 cups baby spinach
– 1/2 cup unsweetened almond milk or cream
– 2 tbsp cream cheese or dairy-free alt
– 1 garlic clove, minced
– Salt & pepper
Instructions:
1. Cook pasta per package instructions.
2. In a skillet, sauté garlic, add cream, cream cheese, and spinach until wilted.
3. Stir in chicken and pasta, season to taste.
Sweet Potato & Black Bean Tacos (Gluten-Free Tortillas)
Ingredients:
– 2 medium sweet potatoes, peeled & cubed
– 1 can black beans, drained
– 1 tsp cumin, 1/2 tsp smoked paprika
– Salt, pepper, olive oil
– Gluten-free corn tortillas
– Toppings: avocado, salsa, cilantro, lime
Instructions:
1. Roast sweet potatoes with oil and spices at 400°F (200°C) for 25 mins.
2. Warm tortillas and fill with sweet potatoes, black beans, and toppings.
Fluffy Banana Oat Pancakes
Ingredients:
– 2 ripe bananas
– 2 eggs
– 1/2 cup gluten-free rolled oats
– 1/2 tsp baking powder (gluten-free)
– 1/2 tsp cinnamon
– 1 tsp vanilla extract
– Pinch of salt
– Coconut oil or butter for cooking
Instructions:
1. Blend bananas, eggs, oats, baking powder, cinnamon, vanilla, and salt until smooth.
2. Heat a non-stick pan with coconut oil.
3. Pour 1/4 cup batter for each pancake. Cook 2–3 mins per side.
4. Serve with berries or maple syrup.
Chickpea Quinoa Salad with Lemon-Tahini Dressing
Ingredients:
– 1 cup cooked quinoa
– 1 can chickpeas (rinsed & drained)
– 1 cucumber, diced
– 1/2 red onion, finely chopped
– 1/2 cup cherry tomatoes, halved
– 1/4 cup fresh parsley, chopped
Dressing:
– 2 tbsp tahini
– 1 tbsp olive oil
– Juice of 1 lemon
– 1 garlic clove, minced
– Salt & pepper to taste
Instructions:
1. Mix salad ingredients in a large bowl.
2. Whisk dressing ingredients and pour over salad.
3. Toss well and chill before serving.
