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.
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.
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.
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.
So. Many. Snacks. Sometimes it feels like you need a PhD in nutrition just to pick a good, healthy one. Ready for a shortcut?
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?
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.
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.
This virus could have a connection with celiac, two brain-boosting studies and more.
In this week’s health news, which diet alleviates depression and why going gluten-free can be dangerous.
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.
You’ll be surprised how tasty Brussels Sprouts leaves are on their own when separated from their heads. Try this awesome winter salad soon!
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.
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.
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.
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.
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.
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.
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…
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.
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…
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…
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.
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.
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
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.
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…
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.
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…
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…