Displaying results for gluten-free
Meet Your New Favorite Summer Dish
A rice salad with fresh veggies, herbs and lemon vinaigrette—it’s a total crowd pleaser. Make one that’s even more delicious and healthier with your secret weapon: RightRice.
5 Simple Gluten-Free Dinner Ideas For Spring
Going gluten-free sounds scary at first, but not once you realize you’ll never have to sacrifice flavor. Sticking to a gluten-free lifestyle is easier than ever with the right recipes.
How to Have Mac and Cheese and Still Feel Amazing
Mac and cheese: The ultimate comfort food. If we were playing Family Feud right now, and the clue was “comfort foods,” mac and cheese would absolutely be in the top 3, probably no. 1.
What’s for Dinner: Gluten-Free Chicken Meatballs
We love meatballs, you love meatballs—everyone loves meatballs (even vegetarians). But if you’re gluten free, you may have had to curtail your meatball habit, since most are made with breadcrumbs. Bummer.
What’s the Deal?: Bean Pastas
So, you want some noodles, but you have celiac, or you’re gluten intolerant. You could reach for a gluten-free pasta made from corn or rice—but they’re high in carbohydrates, and research shows they can cause blood sugar to leap even higher than wheat-based noodles.
5 Gluten-Free Flours to Upgrade Your Baking
Muffins, cookies, quick breads—just because you’ve gone gluten-free (or paleo) doesn’t mean you have to give up the baked goods you love. Grab one of these 5 grain-free flours, preheat your oven and get ready to enjoy healthier versions of your fave treats.
Gluten-Free Honey-Almond Granola
Recipe by Carly Stein BIO: Carly Stein is the founder and CEO of Beekeeper’s Naturals, which is focused on superfoods from the hive and dedicated to saving the bees. Carly is committed to using her company as a platform to raise funding for the bee cause and promoting sustainable practices.
The Whole-Food Snack You’re Seeing All Over Insta
So. Many. Snacks. Sometimes it feels like you need a PhD in nutrition just to pick a good, healthy one. Ready for a shortcut?
Finally, A Healthy Snack Your Kids Will Love
Parents: Are you already sick of playing the back-to-school snack tug-of-war with your kids, where they want a treat and you want them to eat something with good nutrition and no added sugar?
This Chilled Soup Will Be Your End Of Summer Go-To
Homemade soup is one of our favorite foods any time of year. It may not be top of mind during the sweltering summer months—unless it’s a refreshing chilled soup, of course.
Veggie Burgers So Good, You Won’t Miss The Meat
Our favorite plant-based vegetarian patties are full of flavor. They make meals simple, easy and deliciously tasty whether you buy them or make one at home.
Whip Up Your Own Paleo Granola
Here’s a template to build your own Paleo granola and imbue it with whatever magical powers you like…
Go Gluten Free, Painlessly and Deliciously
Going gluten-free doesn’t have to mean you’re limited to tasteless foods. Here, our faves.
Dandelion Salad with Hard-Boiled Eggs
Dandelions, a bitter green, surprisingly make a great salad. Pair them with hard-boiled eggs and vinegar, and you’ve got yourself a healthy, hearty salad.
Sound Bites: Celiac Disease Trigger, Foods That Help (And Hurt) Your Brain & More
This virus could have a connection with celiac, two brain-boosting studies and more.
Sound Bites: A Depression-Fighting Diet, Gluten-Free Dangers And More
In this week’s health news, which diet alleviates depression and why going gluten-free can be dangerous.
5 New Healthy Products We Love: Volume 14
From quick veggie noodles to a super nutritious power bar, we found healthy on-the-go snacks for this week’s new products column.
Healthy Holiday Dishes That Will Please Everyone
Hanging for the holidays with vegan, gluten-free, low-sugar and Paleo eaters? What do you feed them? We have the answers
These sweet and savory recipes will bring eaters with every kind of diet-restriction—vegan, Paleo, gluten-free or sugar-free—holiday joy.
Roasted Jerusalem Artichokes & Brussels Sprout Leaves
You’ll be surprised how tasty Brussels Sprouts leaves are on their own when separated from their heads. Try this awesome winter salad soon!
Fresh Tomato Sauce
This tomato sauce is for making when plum tomatoes are at their peak, when the flavor of the fruit shines through, and all that is needed is quality olive oil, fresh garlic, salt, pepper and a bit of time. Sweet basil, freshly sliced at the last minute, is more than welcome but not necessary.
Quinoa Tabbouleh with Corn and Chia
Tabbouleh, a Middle Eastern dish that gained popularity in the 1990s, is back with a vengeance. We’ve made ours gluten-free, and packed it with protein-bursting quinoa.
Grilled Salmon with Strawberry Avocado Salsa
Salmon, strawberries, and avocado- you could hardly think up a healthier trio of ingredients. They come together here to create a meal that’s so refreshingly different and flavorful, “health” is about the last last thing you’ll think of when you enjoy it. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
Grilled Asparagus and Broccolini
This recipe is easy and versatile: You can bump up the flavor of the veggies by adding fresh lemon peel, garlic or ginger, red pepper flakes or cayenne.
Zucchini, Walnut and Flaxseed Tea Bread
A little bit of a twist on the flavors and textures of carrot cake, this is a full-flavored, cinnamon-laced bread. Enjoy it as a tea cake or occasional morning treat. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
Nightshade Napoleons
This gluten-free, all-veggie “lasagna” uses thin slices of marinated raw zucchini instead of pasta to separate its slow-cooked, tender layers of grilled eggplant and grape tomatoes with rich and creamy Burrata. Serve at room temperature as a main course with grilled bread or as an appetizer before a very light dinner.
Gluten-Free Brioche? Magnifique!
New York's Noglu Bakery combines a classic French bakery with American sensibilities
What do you do when you’re French, your world revolves around bread and then you get diagnosed with celiac disease? For Frédérique Jules the answer was to open her own 100 percent gluten-free bakery, Noglu in New York City. Jules hired a Japanese chef, Mitsuru Yatanase, and an American pastry chef, Jennifer Hearting-Lepoutre, to bring their expertise together and to experiment until they perfected an all gluten-free menu. After successfully wowing Parisians, Jules caught the eye of consummate New Yorker, Eli Zabar of Eli’s Market, and the two teamed up to bring gluten-free heaven to New Yorkers. Since the doors of the swanky Upper East Side location opened, the place has been packed. Noglu’s interior. The proof is in the bread; it’s made from a top-secret custom mix of rice flour and potato starch. It’s a customer favorite and Jules’ personal pick as well. She explains, “It was so hard to transition to eating gluten-free and without bread, and once we made this recipe for a soft and flavorful bread I was able to finally enjoy good bread again.” The gluten-free deliciousness doesn’t stop with bread (and brioche and hamburger buns). There are brownies studded with pecans, a glamorous raspberry topped chocolate tartlet and buttery madeleines. Upstairs, a full menu is served focused on organic ingredients. Expect light French classics like a quiche of the day, seasonal green salads, berries and balsamic dressing and scallops with fresh corn salsa and cilantro oil. With 50 percent of the menu also free of dairy, this is one spot that everyone can agree on, no matter your dietary preferences.
Jersey Tomato and Wax Bean Salad
This simple vegetarian dish began with the idea of a deconstructed pesto: Sliced tomatoes, crisp-tender wax beans and baby arugula take on new meaning when drizzled with excellent olive oil gently infused with young garlic and topped with slivered sweet basil and roasted pine nuts. This pairs well with the Grilled Chicken with Ruby Plum Compote.
6 Gluten-Free Pasta Alternatives
No-wheat noodles packed with flavor
We’ve all heard about the drawbacks of traditional wheat pasta. It’s gluten- and carb-intensive, spikes your blood sugar and packs…
Snack smart with these almond-flour crackers
Finding a cracker that’s both healthier and delicious isn’t as easy as it’s cracked up to be…
Blueberry Bliss Smoothie
You’ll drink this delicious blueberry smoothie to the very last drop. Easy to blend up in just minutes with a few healthy ingredients.
Pure Energy Bars
Shanti Bars are the best of portable plant-based nutrition
When Lauren Feingold and Ashanty Williams make a protein bar, they don’t mess around…
Amanda Haas' The Anti-Inflammation Cookbook
Can-do advice for fighting inflammation and delicious recipes to go along with it from a new anti-inflammation cookbook by Amanda Haas.
Blistered Broccoli With Garlic And Chiles
Red chili pepper gives superfood broccoli a kick of spiciness
Sweet Thing
EKG Project desserts are gluten, grain, dairy and soy-free
EKG Project makes guilt-free, healthy desserts.
Sweet Potato Scones
A mix of gluten- free flours make these sweet potato scones so light and fluffy topped with a decadent glaze of maple syrup.
Hot & Cold Summer Squash
It’s summer and the farmer’s markets are brimming with tons of fresh zucchini. Try this quick, delicious recipe for a fresh, healthy meal.
Black and White Sesame Seed Crackers
These sesame crackers are all they cracked up to be. The two-hued sprinkle of crunchy black and white sesame seeds gives lots of favor and character to these delicious crackers.
Curried Carrot and Sweet Potato Soup
Sweet Potatoes, carrots, and spices come together to make this hearty, warming soup. Accompanies a meat dish well, but also great by itself.
Tropical Smoothie Bowl
This recipe is adapted from The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share ($16; Ten Speed Press) by Sara and Hugh Forte.
Charred Long Beans
This recipe is from Feeding the Fire ($20; Artisan) by Joe Carroll and Nick Fauchald.
Mango Fonio Salad
This recipe is from Senegal: Modern Senegalese Recipes from the Source to the Bowl ($35), by Pierre Thiam.
Beet Ravioli with Almond Thyme Pâté & Basil
This recipe is from This Rawsome Vegan Cookbook: A Balance of Raw and Lightly-Cooked, Gluten-Free Plant-Based Meals for Healthy Living ($20), by Emily von Euw.
The Pennsy Holds Court
At New York's Penn Station, top chefs and global flavors come chugging in at this new food court
Anyone who’s tried to find a delicious and healthy meal around Penn Station knows that the…
Making chocolate cake can be time-consuming, but this gluten-free mix makes it easy peasy
When you want to bake a cake at home, conventional store-bought mixes are awfully tempting…
A soylike sauce without the soy for the Paleo crowd
Prepare to clear a space in your fridge door: It’s time to meet coconut amines. With its dark hue…
Crispy Nuts and Seeds
Making crispy nuts and seeds is very easy to make, affordable, and delicious! All you need are nuts and seeds of your choice and some water.
Panir Sabzi
Panir Sabzi is a Persian platter served with a delicious mix of fresh herbs, mint, walnuts, radishes feta cheese and flat bread. Don’t let the simplicity of this dish fool you.
Organic, non GMO energy bars that will make you say, "Yes, please, can I have some more?"
For clean eaters like us, the holiday season involves a lot of saying “no.” No to the sugar…
Cauliflower Is This Year’s It Vegetable
You can mash it, rice it, make it into pizza dough--cauliflower is one versatile vegetable
From rice to pizza crust to mashed potatoes, cauliflower is the latest healthy substitute for many starchy…
This Thai fruit can be a great flavor substitute for meat and other proteins
Jackfruit is the next meat substitute you should incorporate into your diet.
This Fonio Is For You
Incorporate the superfood gluten-free grain into your baked goods or as a rice substitute
Quinoa was worshipped by the ancient Incas, and in modern times by all of us who…
Whip It Real Good
A vegan fro-yo alternative arrives in LA
Australia’s CocoWhip—a vegan fro-yo alternative crafted from coconut water and bio-fermented coconut and sweetened with coconut sugar—has arrived in Los Angeles.
Beaming, the superfood cafe, is more than just smoothies and juice
Not to get all hippie-dippie, but do you ever feel like every electron in your body is vibrating…
Peganism is the new eating philosophy, combining the Paleo and vegan movements
At first glance, the tenets of the Paleo and vegan movements seem to be diametrically opposed…
Try Goodbites for organic, vegan, gluten-free treats
Goodbites’ addictive snacks are made using a short list of wholesome, raw and nutritious ingredients.
A Good Wrap
Jeanne Chang isn’t your typical restaurateur. She’s got a degree in molecular biology and has been a practitioner of traditional Chinese medicine, Ayurvedic medicine and spiritual psychology. So what’s she doing hawking burritos? Her recently opened counter-service restaurant Kye’s serves what she calls “kyeritos,” a twist on the burrito that uses romaine leaves, collard green leaves and nori (toasted seaweed) as tortilla alternatives. The gluten-free, dairy-free kyerito ($9 to $14) is stuffed with wholesome fillings, including clean proteins (grass-fed beef, wild salmon and organic chicken), healthy grains, organic veggies and a variety of from-scratch sauces. Vegan and Paleo options are also available. “Every chance we get,” says Chang, “we infuse extra nutrition.” The local free-range eggs in the breakfast kyeritos are blended with spinach, the ground beef in the nori burger is mixed with chard and the shakes all have Chinese yam. Foods recognized as health promoting in Ayurvedic and Chinese medicine—like goji berries, amla berries and lotus root—also find their way into many of the dishes. The ultra-portable kyerito (eat in or take ’em to go) are as tasty as they are nutritious, and that’s by design. Chang has grounded the restaurant’s philosophy in the Chinese principle of yin-yang. The yin is the nourishing aspect of the food, while the yang is “for the joy of it, for the pleasure, the happiness.” We’re beaming. Kye’s 1518 Montana Ave., Santa Monica 310-395-5937 kyesmontana.com
Jerked Around
Why jerky can be a smart way to snack.
Jonty Jacobs uses traditional South African curing methods for their beef jerky.
The surprising versatility of veggies
We love this new line of vegetable yogurts created by chef Dan Barber and his team at New York’s Blue Hill restaurants…
Gluten-free dishes for Valentine's Day
Cookbook author and blogger Shauna James Ahern, also known as Gluten-Free Girl, shares with us her love story and most romantic recipe…
This quiche features a brown rice crust that’s easy, gluten-free—and delicious. Though the recipe calls for brown rice, you can use any leftover cooked rice you have on hand. The protein from the chicken and brightness from the preserved lemon make this a satisfying meal-in-a-dish.
Cashew Milk
I remember how weird it felt to make cashew milk the first time. Then, I turned on the blender. Within a moment, the cashews and water had become…milk. Magic.
Preserved Lemons
Traditional preserved lemons are a thing of beauty but they also take months to be fully cured. This quick preserved lemon recipe will give you the bright flavors without the wait.
Got extra guests coming, or need to whip up a dish in a hurry? Check out these fast recipe videos for the holidays or any time!
Which grain is gluten-free, has as much or more protein than quinoa, and doesn’t have to be rinsed before cooking? Discover kañiwa.
For the newbie or the advanced gluten-free diet
Going gluten-free, or just want a more nutritious alternative to plain pasta? Try these non-whole wheat alternatives…
Food Talk: Jennifer Esposito
Interested in going gluten-free? Get tips and a recipe from actress Jennifer Esposito, who just opened a gluten-free bakery.
Upper Crust: Alternative Pizzas
Wish pizza didn’t leave you feeling like you ate a brick? Try the new trend: crusts made with more digestible grains.
These festive treats get a gluten-free update
What’s better than a jelly donut? How about one that’s made with more nutritious oil, sweetener and flour? Check out our special recipe.
No gluten, no problem for Vermont-based bread company Against the Grain
Against the Grain leaves grain out entirely, replacing it with excellent, fresh, locally produced ingredients—like fresh mozzarella cheese.
This gluten-free, vegan apple tart is the perfect Thanksgiving dessert
Clean Plates is delighted to offer our readers a scrumptious series of healthful, delicious and nutritious side dishes for Thanksgiving, ideal for contributing to the holiday table or combining for a luscious, plant-based meal.
Vigilant Eats Gets Vigilante with Oatmeal
This organic cereal wants to give your breakfast a gluten-, additive- and preservative-free update
Rise and shine! Whether it’s a healthy breakfast you’re in search of or just a wholesome snack, Vigilant Eats Superfood Oat-Based Cereal is fueling the food revolution in more ways than one…
Positively Delicious Gluten-Free Carrot Cake
Frosted or not, this carrot cake is a tasty, feel-good dessert
Contributor Nick Oddo shared his delicious Gluten-Free Carrot Cake recipe: Serve it simple and unadorned or with a quick vanilla whipped cream frosting. Either way, the greatest ingredients are love and positive energy.
Jeff Leaf's nut-based nectar is both highly nutritious and very delicious
Ever had liquid, almond-coconut ice cream that’s actually good for you? Now you can…