Recent Featured Recipes

Gluten-Free Chocolate Blackberry Pie

Gluten-Free Chocolate Blackberry Pie

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 22 Minutes
Serves icon Serves 6

Gluten-Free Chocolate Blackberry Pie that is hard to resits! I like to finish the week with a dessert, especially when there is chocolate involved. So why not a three layer gluten-free chocolate blackberry pie –> might as well go all out! What are the three layers? The three layers... Read More

Ingredients

2/3 cup almond flour
1/2 cup gluten-free flour blend (I used cup4cup)
1/8 tsp. Himalayan salt
2 Tbsp. Pure maple syrup
3 Tbsp. Unsalted butter or coconut oil, melted
CHOCOLATE CUSTARD FILLING
3 large eggs, separated
1 large egg
1 tsp. Pure vanilla extract
14 oz. sweetened condensed milk (you can use low-fat)
1/4 cup strong coffee (espresso is excellent)
3/4 cup pure cocoa powder
8 oz. fresh blackberries, halved, plus some for serving
For serving; fresh blackberries, whipped cream or ice cream
Let's Make It
Gluten-Free, Yeast-Free Pizza Dough

Gluten-Free, Yeast-Free Pizza Dough

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 15 Minutes
Serves icon Serves 12-inch pizza

This Gluten-Free, Yeast Free Pizza Dough is perfect for last minute pizza cravings without ordering takeout. Just imagine a gluten-free pizza dough ready to go in the oven in 15 minutes. That’s right, no waiting for the pizza dough to rise because there is no added yeast and no... Read More

Ingredients

3/4 cup brown rice flour, plus extra for dusting
2 tsp. baking powder (preferably aluminum-free)
1 tsp. Xanthan gum
1 tsp. Himalayan salt
2/3 cup milk, at room temperature
1/4 cup salted butter, softened
Let's Make It

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Kristina's collection of healthy gluten-free recipes and tips will guide you simply on your journey living gluten-free

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healthy skin

Foods that are Good For Skin Health

Health And Tips, Blog

This post is from contributing writer Jennifer Jeane. Having healthy skin is not only important for beauty purposes but also for your healthiness. The skin protects your internal muscles...

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baking powder vs Baking Soda | onlyglutenfreerecipes.com

Baking Powder vs Baking Soda – Things to Know

Gluten free tips, Blog

Baking powder and baking soda are some of the most used leavening agents in baking. Both make baked goods rise and have a lot in common but are often...

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best gluten-free recipes

Our Best Gluten-Free Recipes of 2019

Sweet Treats Muffins Breads, Starters Appetizers, Soups and Stews, Pasta And Italian, Family Favourites

I am wrapping up 2019 with a list of our best gluten-free recipes of 2019. From best dinner recipes, easy chicken recipes, healthy muffin recipes, dessert recipes to warming...

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Recently Uploaded Recipes

Gluten-Free Coconut Pineapple Cake (Dairy-Free)

Gluten-Free Coconut Pineapple Cake with coconut vanilla frosting. The two layer dairy-free cake is soft, moist, filled with pineapples and flavoured with coconut. But, it is the extra special coconut vanilla frosting that makes this into an extra special dessert. If you are into decorating, add a few edible flowers and chunks of pineapple.  I feel that this is probably my favourite gluten-free cake yet. The pineapple and coconut are probably the best combination, kind of Hawaiian dessert…don't you think? The frosting is different from most. It is a frosting/glaze. What makes this coconut vanilla frosting special, it has 1/3 of powdered sugar that you would typically use in a frosting recipe. The frosting is made mostly with coconut milk, fresh lemon juice and vanilla. By using coconut milk, I cut back on butter and sugar. The traditional frosting is made mainly of powdered sugar and butter. To thicken the frosting, I added some arrowroot starch and for creaminess a little dairy-free butter. You will love it!!

What is the difference between frosting and icing?

The frosting is thicker and creamier with a buttercream like texture and buttery taste. Because it is made mostly with butter. A frosting is excellent for decorating cakes and cupcakes because it holds its shape. Icing is made mainly of sugar and a liquid. It is sometimes called a "glaze" It is thinner, more sugary, glossier and will harden upon cooling. Icing is ideal for donuts, sugar cookies or my favourite gluten-free cinnamon buns. For this coconut pineapple cake, I wanted something in-between a frosting and a glaze. I wanted to cut back on the sugar but wanted to keep the frosting flavourful and didn't want it to harden. Enter the coconut vanilla frosting. If you are looking for a super moist cake packed with flavour and a light frosting, this dessert is for you! Enjoy :-) Are you looking for pineapple inspired recipes? Check out our most popular gluten-free pineapple recipes.

Prep Time icon Prep Time 20 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 35 Minutes
Serves icon Serves 8

One Pan Chicken and Creamy Mushrooms Casserole

Chicken and Creamy Mushrooms Casserole made in one pan for a lazy night. This casserole is a feel good dish with chicken and mushrooms in a cream sauce, kale, rice, lemon zest and cheese. A simple, satisfying meal packed with flavour. 

How to cook a casserole with rice and still keep it creamy?

When it comes to a baked casserole made with rice, there are some important things to know. First, you want the rice to be in a sauce, almost like a risotto, not dry and solid. This is where the liquids come in. I used chicken broth and cream, but you can use whole milk. If you don't add enough liquids, the casserole becomes dry and sticky, not that flavourful. The other thing is, don't add too much rice. This dish is about chicken, mushrooms and for something green, I added kale. The rice is used as a filler, not as the main attraction. To make this chicken and creamy mushroom casserole, first, you partially cook everything on the stove. Then, the casserole is baked with either gruyere or parmesan cheese. For the mushrooms, I used small cremini mushrooms and kept them whole. This adds more texture to the casserole. The kale is my way of adding something healthy and the lemon zest ties everything together. The entire meal is made and served usually in one pan from the stove to the oven to the table — super simple and minimal clean up. 

What to serve with casseroles?

Casseroles are always cooked in one pan and typically served in the same pan. This casserole has everything from meat to vegetables and a side all cooked together. In this chicken and mushrooms casserole dish, the side would be considered rice, although some casseroles use pasta or potatoes. So the only thing missing is a salad or a simple vegetable. I would recommend a Simply Perfect Cabbage Crunch Salad or Broccoli Slaw with Citrus Dressing

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 40 Minutes
Serves icon Serves 4

Gluten-Free Fish Pie Recipe

This Gluten-Free Fish Pie is about delicate fish, mildly seasoned creamy white sauce, veggies, fluffy mashed potato topping, and a sprinkle of cheese baked until crispy. If you are thinking about comfort food…fish pie is a must try dish.

The easiest way to make gluten-free fish pie

There are many ways to make fish pie. By poaching the fish first, various crusts, different seafood, the variation of herbs and choices of veggies. I wanted to make this fish pie as simple as possible, and trust me, there is nothing complicated in this recipe.  First, the mashed potatoes, very simple. But, it is essential to use the right potato to keep them fluffy and creamy without lumps. I recommend using russet or Yukon gold. They are perfect for making mashed potatoes, make sure they are tender before whipping them up. I also add a pinch of nutmeg to the potatoes for extra flavour. For the creamy fish filling, sauté leeks or onions in some butter. Add in garlic, then milk with your herbs. I used a bay leaf, tarragon and clove. Simmer the milk for a few minutes. The herbs infuse the milk with a delicate flavour For the fish, once the milk is deliciously flavoured with the herbs, add the seafood and cook for three minutes. This poaches the fish. Now finish the sauce by combining the cream with tapioca flour and dijon mustard. This will make the white sauce nice and thick. Add remaining ingredients in the fish sauce and cook just long enough until it starts to thicken about three to five minutes Now that everything is ready spoon the filling into a deep pie dish or an ovenproof dish of choice and top with the mashed potatoes. Sprinkle with cheese and bake until the potatoes are crispy. Done!

Most common questions about fish pie

What type of seafood do you use in a fish pie? You can use any fish, salmon, cod, halibut, seabass, snapper, prawns, shrimp and often some smoked fish like cod. I used two pounds, but you can use between one to two pounds. It depends on how much fish you like to have in the pie. If you have less fish, add more vegetables What vegetables are used in a fish pie? Typical vegetable in this British dish is green peas preferably petite peas. Other vegetables are leeks, onions, parsnips, corn, carrots, and celery. This is entirely up to you. I used leeks, petite peas and corn What do you serve with fish pie? Again, a personal preference. I find that the fish pie is so hearty that there is no need to add anything. But, a light salad is probably the best choice. The pie already has potatoes and veggies in the filling. My recommendation, serve the pie as is, it is plenty hearty on its own. Another pie you may enjoy is the gluten-free cottage pie

Prep Time icon Prep Time 20 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 60 Minutes
Serves icon Serves 6

Grain-Free Blueberry Buttermilk Muffins (Nut-Free)

I am super excited about these Grain-Free Blueberry Buttermilk Muffins because they are outstanding. Not only are they gluten-free, but they are also nut-free, and are made with half the fat. The buttermilk keeps the muffin moist and adds depth. This is not your typical gluten-free blueberry muffin. The three ingredients that make this muffin exceptional are, buttermilk, coconut flour and tapioca flour. Since the buttermilk is tangy, I added a good amount of lemon zest. Both the buttermilk and the lemon zest complement each other. For added flavour, I used vanilla extract. But wait, as I said, this is not your typical blueberry muffin recipe. Muffin recipes with fruit, the fruit is usually mixed in the batter. I wanted to create a blueberry topping instead of changing the tangy and tasty already moist muffin. So, I created a muffin with a blueberry topping. I added the blueberries on top of the muffin batter, and then….wait for it! I topped the blueberries with cinnamon sugar. OMG, the muffins turned out incredible. The muffin itself was moist and delicately flavoured with the buttermilk and lemon zest, then topped with cinnamon blueberries. So so good!

No nuts in this grain-free blueberry buttermilk muffin recipe :-)

The muffin batter is super simple. First, you combine the dry ingredients. Then, in a separate bowl, whip the wet ingredients. Now, combine the two mixtures. All that is left is adding the blueberries on top of the batter with cinnamon sugar sprinkle. Bake and enjoy!

What is so great about these blueberry muffins?

First, there are only two flours, and both are grain-free. Coconut flour keeps baked goods super moist, is packed with fiber and protein and is low carb. Also, there is no Xanthan gum in this recipe. I know some of you have issues with this ingredient. Many of you have written to me and asked for grain-free recipes without the addition of nuts, such as almond flour. One of the reasons almond flour is used in many gluten-free recipes is because it adds moisture to baked goods and is also grain-free. And let's not forget, almond flour is costly almost twice as much as coconut flour and is high in fats and calories. As a sweetener, I went all out and used coconut palm sugar. In my recipes, I use mostly pure maple syrup, but again the cost is an issue to some. If you prefer to use pure maple syrup in this recipe, please feel free to use it. However, let us keep in mind that coconut sugar has a lower glycemic index than white sugar, so it does not spike your blood glucose and insulin, like white sugar. Add blueberries to the mix, and calcium-rich buttermilk, a splash of olive oil and we have a healthier muffin recipe. Enjoy these grain-free blueberry buttermilk muffins for breakfast, as a protein-packed snack or anytime sweet treat, especially as a kids snack for school because there are no nuts. Love muffins? Check out our most popular gluten-free muffin recipes  

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 35 Minutes
Serves icon Serves 12

Instant Pot Ham and White Bean Soup with Collards

Instant Pot Ham and White Bean Soup with Collards… who doesn't love a hearty soup for dinner with a slice of crusty bread —> especially during the cold winter months? The instant pot is the easiest and quickest way to cook dry beans. Once you add everything to the pot, you can walk away and forget about it. In this instant pot ham and white bean soup recipe, I wanted to add veggies, but at the same time, I did not want them to be overcooked and mushy. So, I cooked the ham with the beans first, then at the very end, I added potatoes, carrots and collards and cooked them very briefly, keeping the texture of the veggies perfect.  I always use a ham shank or bone-in ham for soups. The bones add so much flavour to the broth. But if you can't find a bone-in ham or ham shank, you can use a boneless ham, and both will add a delicious smoky flavour to the soup. For seasoning, I used thyme and bay leaf, these herbs are my preference, feel free to add your choice of herbs. When the soup is finished cooking, it will have a brothy consistency, but the white bean soup will thicken up with standing. I find the soup is best the next day, the broth is creamier, and the flavours develop even more. If you want to eat the soup the same day and like a creamier consistency, use an immersion blender and partially blend the soup until you reach the desired thickness, and to complete the meal, I recommend a slice of Gluten-Free Crusty French Baguette Bread.

Why are dry beans better to cook in an instant pot?

The instant pot is very safe when used as intended and will cook beans quickly while maintaining flavour. The beans cook faster vs cooking them on the stovetop. You don't have to pre-soak them overnight. They are perfectly tender, and they take very little hands-on time. One important point to keep in mind! When cooking foods that expand, like beans, fill it only halfway. Never overfill an instant pot.

Instant pot bean cook time.

  • Chickpeas–40 minutes on high pressure 
  • Kidney Beans–35 minutes on high pressure
  • Great Northern Beans– 35 minutes on high pressure
  • Cannellini Beans - 35 minutes on high pressure
  • Navy Beans–30 minutes on high pressure
  • Black Beans–30 minutes on high pressure
  • Pinto Beans–25 minutes on high pressure
 

To soak or not to soak dry beans if using an Instant Pot.

If the beans are older, I recommend soaking them, or you will need to cook them longer. If you find the beans are hard for you to digest, soaking them will help. If using the beans the same day - bring water with beans to a boil and boil rapidly for 2 minutes. Turn off the heat, cover and let the beans soak in the water for about 1 hour, not any longer. The warm temperature of the water provides growing grounds for bacteria that can cause foodborne illness. If planning to use the beans the next day - soak the beans in cold water overnight in the refrigerator for a minimum of 12 hours. Soaking beans is essential if they are older or past their due date. If the beans are fresh and they are not hard on your stomach there is no need to soak them when using an Instant Pot Finally, if you find the beans are hard on your stomach, add apple cider vinegar to the soup after cooking. For more recipes made with white beans, check out these white bean soups and white bean salads recipes

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 55 + Minutes
Serves icon Serves 8

Grain-Free Nut-Free Ricotta Pancakes

Fluffy Grain-Free Nut-Free Ricotta Pancakes. The ricotta cheese takes this pancake to another level of deliciousness. With Valentine's Day coming up, breakfast in bed is a must. This is where the grain-free nut-free ricotta pancakes come in. 

Nutritious and Delicious Breakfast!

Today I am talking about a pancake made without grains and nuts that is fluffy and nutritious <- To start, blending two nutritionally packed flours, coconut flour and arrowroot flour is what gives the pancakes that perfect texture. To make the pancakes extra light and fluffy, I added eggs, ricotta cheese, milk and olive oil. I also wanted to add some sweetness, so I added a splash of pure maple syrup. For added flavour, a little vanilla and fresh lemon juice. Honestly, these pancakes are heavenly! This breakfast is for that special occasion like Valentine's Day, Mother's Day or a special brunch. To add festive colour, I serve the pancakes with fresh raspberries, a dollop of yogurt, and if you like a little maple syrup. 

Is coconut flour better than almond flour?

Coconut flour is highly nutritious and is made purely from coconuts. This fiber-rich flour is an excellent choice to use in gluten-free and low carb baked goods. Coconut flour is lower in calories and fat in comparison to almond flour. More importantly, if you are suffering from nut allergies, replacing coconut flour for almond flour is the right choice. For those that are following a keto diet, this flour is very popular because it is low in carbs and high in fiber. One of the reasons I like to use coconut flour in pancakes is because it will keep them moist for a lot longer. Because coconut flour is highly absorbent, you will also use a lot less than you would use almond flour. Coconut flour is also almost half the price of almond flour. If you are looking for coconut flour recipes, check out these gluten-free recipes made with coconut flour.

Prep Time icon Prep Time 5 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 30 Minutes
Serves icon Serves 6 (6-inch round) pancakes

Gluten-Free Black Forest Cheesecake

With Valentine's day this coming week, I would like to suggest a Gluten-Free Black Forest Cheesecake When I set out to make this gluten-free dessert, I wanted to make it extra special. Valentines is about chocolate and more chocolate. So, I made this black forest cheesecake. This dessert has it all, chocolate, cheesecake and fruit. Three different flavours and three different textures - combined equals perfection.

First, let me break this black forest cheesecake down.

For the first layer, chocolate brownie. If you love rich chocolate brownies, you will be impressed! For the second layer, a creamy cheesecake flavoured with pure vanilla. I kept the cheesecake layer simple because the third layer is packed with so much flavour For the third layer, a rich cherry sauce with whole cherries. The sauce is swirled through the cake adding most delicious cherry flavour to all three layers The cake is then finished off with even more chocolate. I highly recommend the chocolate curls. The curls are optional, but I feel the more chocolate, the better. Plus it makes the cake look pretty and special I am super excited about this black forest cheesecake because it turned out perfect. The chocolate brownie, the cheesecake and the cherries make this gluten-free dessert outstanding! I know that this dessert recipe may look complicated. Honestly, it is super super easy!! You will need an electric mixer and the rest is straightforward. For the chocolate brownie layer, only seven ingredients plus salt. For the cheesecake layer, only four ingredients, imagine that :-) Now for the cherry layer, if you want to make this dessert super easy, you can buy a gluten-free cherry pie filling and you are done. But as I make everything from scratch, I have included the easiest Gluten-Free Cherry Pie Filling recipe below.

Easy homemade gluten-free cherry pie filling

  • 2/3 cup fine coconut sugar or sweetener of choice
  • 1/4 cup tapioca powder/starch
  • 2/3 cup water
  • 1 Tbsp. Fresh lemon juice
  • 4 cups frozen or fresh pitted cherries
In a large saucepan, combine sugar and tapioca powder. Add water and whisk until smooth. Stir in lemon juice and cherries and continuously stirring, cook over medium-high heat until the mixture thickens. About 3 - 5 minutes. Cool before using. If you find the mixture too thick, add a little more water until you reach desired consistency.

To make things easier for you, I would like to share my 10 favourite gluten-free recipes for Valentine's day.

  1. Salmon with Thai coconut cream sauce
  2. Moroccan chicken rice dinner
  3. Stuffed pork tenderloin with spinach and goat cheese
  4. One-pot lasagna 
  5. Crispy Chicken a L'orange
  6. Warm Asian Chopped Chicken Salad
  7. Skillet Roasted Herb Chicken with Lemon Potatoes and Shallots
  8. Chili Lime Chicken with Chorizo Rice
  9. Santa Fe Skillet Chicken Dinner
  10. Tiramisu Cheesecake

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 45 Minutes
Serves icon Serves 10-inch cake

Gluten-Free Breakfast Apple Yogurt Cake

Gluten-Free Breakfast Apple Yogurt Cake topped with soft, healthy apples lightly flavoured with cinnamon and maple syrup. I promise you, this rustic apple cake will melt in your mouth. The gluten-free cake is made with three layers. The first layer is apples, then a delicious moist healthy cake which is finished with a layer of more apples, a light dusting of cinnamon and a drizzle of maple syrup.  This breakfast cake has it all, protein, fiber, vitamins, but mostly deliciousness. Lightly sweetened with maple syrup and flavoured with delicious vanilla and orange zest. There is nothing complicated in this pudding like cake. What makes this cake outstanding is the orange zest and yogurt. By using yogurt, I cut back on fats and still leaving the cake super moist. The only fat added is some healthy olive oil.  I like to serve this cake slightly warm or at room temperature. You will love this breakfast cake recipe because it is super simple to whip up any day of the week. And besides, what's there not to like? A delicious pudding like cake combined with tender cinnamon apples. Enjoy!

Why did I choose almond flour, sweet white sorghum flour and arrowroot flour in this breakfast cake recipe?

Almond flour is a grain-free flour made from ground almonds. Besides being packed with protein and fiber, using this flour in gluten-free baking will help retain moisture, add mild sweetness and richness, and because of the fats in almonds, it will extend shelf life in cakes, muffins, cookies and bread. Sweet white sorghum flour, also known as jowl flour is stone ground from whole grain sorghum. This exceptionally healthy grain is gluten-free, rich in vitamins and minerals, especially B vitamins, iron and zinc. This grain is also a good source of antioxidants, protein and fiber. When it comes to gluten-free baking, this healthy flour adds good texture. Arrowroot flour, often called arrowroot starch, is a starch obtained from rootstock from several tropical plants, therefore not a grain. Arrowroot has a good amount of potassium and iron and has been known to boost the immune system. This fine flour or starch provides structure and light texture in gluten-free baking and is a good substitute for corn starch for people with corn allergies.

Summary

All three flours are packed with healthy nutrients, give gluten-free baked goods good texture and make everything taste more delicious.

Prep Time icon Prep Time 20 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 45 Minutes
Serves icon Serves 10-inch round cake

Gluten-Free Skillet Chicken Pot Pie

Get ready to feel nostalgic with this Gluten-Free Skillet Chicken Pot Pie. The savoury, hearty pie holds a special place in our home. The filling is made with chicken, carrots, peas and herbs cooked in the most delicious creamy gravy and topped with a flaky buttery crust. In this gluten-free chicken pot pie recipe, I used only one skillet, making this an easier version of the traditional chicken pot pie. The delicious filling is cooked right in the skillet and then topped with a layer of flakey gluten-free buttery crust made from scratch. You will love it!

Why is comfort food so satisfying?

Comfort food such as this chicken pot pie is all about nostalgia. Food that gives you a warm and fuzzy feeling that you remember growing up, nothing is better. Typically comfort food is food that you look forward to after a stressful and hectic day. The meal is hot, satisfying and makes you feel good. So it's no surprise that when we feel tired, sick, or lonely, we crave comfort food. In reality, there is no bad comfort food because it is food that gives you comfort. Giving up gluten doesn't mean you have to give up your favourite comfort food. Think, warming soups, hearty casseroles, chicken pot pie, southern fried chicken, pizza not to mention pies, bread and chocolate chip cookies. In the past, cooking seemed simpler because you didn't have to think about multiple food sensitivities. Today, with the right ingredients, and guidance, you can bring back those foods that feel like home, such as this gluten-free skillet chicken pot pie. Enjoy!

Prep Time icon Prep Time 20 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 55 Minutes
Serves icon Serves 4 - 6

One-Skillet Chicken Penne with Fennel (Gluten-Free)

Easiest One-Skillet Chicken Penne with Fennel - Chicken, Fennel, Lemon, garlic, fresh tomatoes, penne pasta, gruyere cheese and plenty of fresh parsley. So delicious, yet so simple gluten-free penne pasta paired with healthy fennel and cherry tomatoes baked in a creamiest lemon garlic sauce finished with gruyere cheese and fresh parsley. Today's weeknight meal is a healthier version of pasta made in one skillet. The star ingredient is the fennel. Have you ever made pasta with fennel? Fennel is an aromatic flowering plant from the carrot family originating from the shores of the Mediterranean. Fennel bulb looks like a base of a bunch of celery. When fennel is cooked, it is tender with a delicate flavour enhancing sauces, soups or stews and is used in many cuisines

Why is this pasta dish so easy to make?

Simple, first you sear the chicken pieces in butter. Then using the same skillet, you sear the lemon slices, adding a fantastic flavour to this dish. Once the searing is done, again using the same skillet add garlic, fennel, tomatoes and herbs and cook briefly to caramelize the fennel. Then add remaining ingredients except for the cheese and fresh parsley and bake. Halfway through stir in the tasty gruyere cheese with fresh parsley and finish baking. That is it! Simple, straightforward, most flavourful one-skillet chicken penne with fennel dinner. This gluten-free pasta dish is for one of those Monday night dinners when we crave soothing comfort food. 

Let's discuss the amazing health benefits of fennel!

Fennel, fennel seeds and fennel tea are used in many cuisines from Italian to Indian. This impressive plant has many medicinal uses, mostly because of its essential oils. Fennel and fennel seeds are packed with nutrients and is super low in calories. One cup of sliced fennel has only about 27 calories and 2.7 grams of dietary fibre. Also, fennel is known for vitamin C, calcium, potassium, magnesium and even some protein. To summarize, fennel is highly nutritious and adding fennel to your diet may improve heart health, suppress appetite, reduce inflammation and even provide anticancer benefits. To benefit from this impressive plant, try and include fennel in your diet such as this chicken penne with fennel or add raw fennel to your salads such as this Cabbage and Fennel Citrus Salad or Classic Thai Celery and Fennel Salad. Enjoy!

Prep Time icon Prep Time 10 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 40 Minutes
Serves icon Serves 4

Gluten-Free Oven Fried Cajun Popcorn Chicken with Creamy Feta Sauce

Healthier finger food with this Gluten-Free Oven Fried Cajun Popcorn and Creamy Feta Sauce for Super Bowl! Think crispy cajun breaded popcorn without frying, dipped in a creamy, pleasingly salty and garlicky feta sauce. Oh my, so addicting, perfect for this weekend. This is one of those healthier gluten-free snacks for the big game day :-) To keep the big day fun I wanted to make sure this popcorn chicken recipe is super easy to throw together

Best Gluten-Free Southern Fried Chicken Coating with Cajun Spices!

To begin, mix the chicken with some buttermilk, a little salt and freshly minced garlic. Now, for the most flavourful coating. Add gluten-free cornflakes to a food processor and pulse until they become a texture of fine bread crumbs. The cornflake bread crumbs give the chicken that crispy southern fried chicken feeling. Then add the seasoning, the flavourful cajun seasoning is the key! For the coating to melt and stick to the chicken, I added some cheddar cheese. Once you roll the chicken pieces in the coating, then bake, very simple. I also wanted to mention this is an egg-free crispy chicken recipe. Now for the creamy feta sauce, after all, you can't have popcorn chicken without a delicious creamy dipping sauce. I wanted to keep the sauce flavour simple because the popcorn chicken is already spiced up. In this sauce recipe, I used only four simple ingredients. The creamy feta sauce compliments the popcorn chicken perfectly because it balances the heat from the spices on the chicken. If you are not a fan of Super Bowl, enjoy this cajun popcorn chicken for an easy weeknight meal or anytime snack. You will find that this cajun popcorn chicken with creamy feta sauce will become a favourite for any day of the week. Need more finger food recipes? Check out these gluten-free chicken wing recipes

Prep Time icon Prep Time 20 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 20 Minutes
Serves icon Serves 12 - 14 pc

Ricotta Gluten-Free Breakfast Cake With Blueberries

I am starting the day on a sweet note with this Ricotta Gluten-Free Breakfast Cake with Blueberries. Moist, light, this gluten-free breakfast cake is lightly sweetened with coconut sugar and healthy blueberries. For extra flavour, the breakfast cake is hinted with fresh lemon juice and vanilla. Each bite filled with sweet blueberries adding extra sweetness and keeping the cake moist. The cake is simple, not too sweet and packed with antioxidant-rich blueberries. This is not one of those gluten-free breakfast cakes that look perfect, because it has a bit of the rustic, warm, comfort food feel. Enjoy for breakfast, brunch, snack or dessert with a dollop of vanilla bean ice cream.

Is coconut sugar healthier than white sugar?

First, coconut sugar can be easily substituted in baking for white or brown sugar. Coconut sugar comes from the coconut palm tree and is made by heating the sap of the coconut flower until most of the liquid has evaporated. This means it is hardly processed. In terms of calories, coconut sugar has 45 calories per tablespoon vs 48 calories for white sugar. According to the Food and Nutrition Research Institute, compared to white sugar, coconut sugar contains higher levels of minerals like calcium, zinc, iron and potassium and also has traces of antioxidants. The significant difference between coconut sugar and white sugar is that coconut sugar has a much lower glycemic index than white sugar. This means that coconut sugar won't make your blood sugar spike as white sugar does. When it comes to baking with coconut sugar, the ratio is typically 1 for 1. You can find coconut sugar in most supermarkets, but I found Amazon has the best selection of different brands of coconut sugar. For baking, my favourite is fine grain coconut sugar. Check out our wide selection of gluten-free recipes using coconut sugar

Prep Time icon Prep Time 10 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 45 Minutes
Serves icon Serves 9-inch cake

Baked Stuffed Chard Rolls

Meet your ultimate beautifully green Baked Stuffed Chard Rolls. I am super excited about these healthy chard rolls. The filling is made with lean ground beef, potatoes, onions, plenty of seasoning and green peas. The dark green leaves of chard are wider and flatter, making them an excellent choice for rolls. The filling is moist, flavourful, grain-free, egg-free and is made with half the meat you would traditionally use in stuffed beef rolls. The naturally gluten-free chard rolls paired with a light broth allowing you to enjoy the tasty chard and the spiced filling. In this recipe, there is no heavy tomato sauce as not to overpower the flavours of the rolls. This is the most delicious stuffed roll made with fresh ingredients and so much goodness. 

What do we know about chard?

First, let me start with, chard a simple word for Swiss chard, a nutritional powerhouse! Just one cup provides over three times the recommended daily allowance of vitamin K. Vitamin K plays a vital role in coagulation, better known as blood clotting. Chard is a native to regions in the Mediterranean, where it's still a very popular vegetable today. This nutrient-dense vegetable is packed with antioxidants and phytonutrients, which are powerful at fighting free radical damage, inflammation and disease development. Based on these facts, including Swiss chard in our diet is very beneficial for our body.

Are stuffed chard rolls hard to make?

You know, I use to think that anything stuffed, especially in green leaves, is way too much work. But on the contrary, these beautiful rolls are super easy to make. You don't have to boil the leaves first to soften them, and you don't have to sauté the onions and garlic before you mix it with the filling. Even the potatoes don't have to be cooked first. For the chard, to be able to roll the leaves, they have to be softened. To do this is simple. Bring a pot of water to boil, then remove the water from the heat and immerse the leaves for 15 minutes. That is it - no blanching, no cooling just leave them in the water. Now that the leaves are softened, you make the filling. Again, simple, straight forward. Just mix the filling ingredients. To make the actual rolls, place a scoop of filling in the center of the leaf, then fold the sides over the filling and roll. That is it :-) Place the rolls in a deep baking dish and drizzle with a chicken or beef broth mixed with a scoop of tapioca flour. Cover and bake and eat! Now, the question that comes to mind what do you serve these amazing stuffed chard rolls with? For me, I like to add a scoop of yogurt, because that is all they need. For my family, they like to add rice, or mashed potatoes or just a slice of delicious gluten-free crusty French baguette. What I love about this recipe is, you can make it in advance and reheat when you are ready. They taste even better the next day!

Prep Time icon Prep Time 20 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 75 Minutes
Serves icon Serves 4 - 6

Keto Ham And Cheese Egg Cups

Discover the easiest way to make a high protein breakfast with these Keto Ham And Cheese Egg Cups. Using only three ingredients plus seasoning, these ham and cheese egg cups are simple enough for anyone to make. They remind me a bit of an eggs benedict but without the muffin. The best part they are so pretty and tasty you can serve them for a special brunch. The ham has crispy edges, the cheese is oozing with deliciousness, and the eggs are perfectly cooked. This high protein breakfast is a no-fail recipe that will impress even the savviest chef.  * If you would like to add Hollandaise sauce, I have included a recipe below. 

Keto ham and cheese egg cups are a super easy breakfast recipe. 

All you need is a muffin pan, ham slices, your favourite cheese, eggs and an oven - no bowls or mess in the kitchen. What I love about this breakfast or brunch recipe, you can make up to twelve servings at a time with ease. If you are following a low carb diet, these succulent bites are sure to be a winner. And besides, they are naturally gluten-free, so a win-win all the way.

Why start your day with a high protein breakfast?

As per American Society for Nutrition consuming a high protein breakfast (30% protein) had improved blood sugar control and insulin levels. Mornings tend to be very busy for most of us, and this is why breakfast may be the most skipped meal of the day. Or, we grab a high carb muffin or toast on the go, and within an hour, we crave more food. By consuming protein for your first meal of the day will help you feel fuller for longer and is associated with maintaining a healthy weight because it curbs your appetite. Another one of my favourite high protein breakfast recipes is Stuffed Breakfast Peppers

* Hollandaise Sauce Recipe for 4 

2 egg yolks -  2 tsp. freshly squeezed lemon juice -  1/4 cup unsalted butter, melted -  Pinch salt -  - Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing gently simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot, or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened

Prep Time icon Prep Time 5 Minutes
Difficulty icon Difficulty Beginner
Cook Time icon Cook Time 15 Minutes
Serves icon Serves 4

Salmon With Thai Coconut Cream Sauce

Looking for something fancy and delicious, try this Salmon With Thai Coconut Cream Sauce -  a healthy fish dinner made under 30 minutes. This one-skillet salmon dish is made with Thai spices, onions, garlic, ginger, julienned bell peppers, carrots, zucchini and coconut milk. To finish this most flavourful creamy sauce, add some fresh lime juice and fresh herbs such as cilantro, Thai basil and or fresh mint. You can use just one of these herbs or all three, which is what I did. I always have fresh herbs growing in my kitchen or garden, so I like to add as many as I can to my recipes. 

Let me show you how to make this simple salmon Thai dinner

First, you sear the salmon on both sides, creating a crisp coating. I like to keep the skin on the salmon for two reasons. Most of the omega-3 fatty acids are located in the salmon skin, so removing it strips away most of the nutritional benefits and the skin also adds extra flavour! Once you seared the salmon, it's time to make the delicious Thai coconut cream sauce. Using the same skillet add onions, garlic and bell peppers and cook until just tender. Then add the balance of ingredients and cook for a few minutes allowing all the flavours meld together. Now return the crispy salmon to the skillet and cook for about two more minutes, or until the salmon is fully cooked. That is it, how simple is that? The total time to make this healthy fish dinner is less than 30 minutes. Because the salmon is cooked in Thai coconut sauce, I like to serve it with rice. But you can also serve the salmon over gluten-free pasta or simple parsley potatoes. For any leftover sauce, add a Healthy Gluten-Free Flax Bread for dipping. Enjoy!

Prep Time icon Prep Time 15 Minutes
Difficulty icon Difficulty Easy
Cook Time icon Cook Time 15 Minutes
Serves icon Serves 4