50+ Irresistible February Gluten-Free Recipes for Every Occasion

February is the month of love, coziness, and indulgence, and what better way to celebrate it than with delicious gluten-free recipes?

Whether you’re preparing heartwarming meals for your family, treating someone special, or just embracing the winter vibes, this collection of 50+ gluten-free recipes has something for everyone.

From hearty soups and comforting casseroles to sweet treats and energizing snacks, these recipes are perfect for February’s chilly days and Valentine’s festivities.

Being gluten-free doesn’t mean compromising on flavor or creativity. This roundup caters to diverse dietary needs while ensuring you enjoy every bite.

Whether you’re planning a romantic dinner, prepping for a Superbowl party, or simply looking for wholesome weekday meals, these gluten-free recipes will keep you inspired all month long.

Let’s dive in and make February a month of flavorful, gluten-free delights!

50+ Irresistible February Gluten-Free Recipes for Every Occasion

February may be the shortest month, but it’s packed with opportunities to create memorable meals.

With these 50+ gluten-free recipes, you can indulge in a variety of flavors and textures that are perfect for the season.

Whether it’s a hearty soup to warm you up, a gluten-free twist on a classic dessert, or an elegant Valentine’s Day dish, this collection has you covered.

By embracing gluten-free cooking this February, you’re not only catering to dietary needs but also exploring new and creative ways to enjoy food.

So grab your ingredients, head to the kitchen, and let these recipes inspire your culinary adventures. Here’s to a flavorful, gluten-free February!

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are a refreshing treat that brighten cold February mornings. With zesty lemon, a hint of sweetness, and the delightful crunch of poppy seeds, they’re perfect for breakfast or a midday snack. Their moist, tender crumb ensures they’ll disappear quickly from your table, and they’re entirely gluten-free for a guilt-free indulgence.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not included in the flour mix)
• 1/2 cup sugar
• 2 tbsp poppy seeds
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 cup unsweetened almond milk (or preferred non-dairy milk)
• 1/3 cup melted coconut oil or vegetable oil
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 liners.
2. In a large bowl, whisk together the flour, xanthan gum, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, then mix in almond milk, melted coconut oil, lemon juice, and lemon zest.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These lemon poppy seed muffins are a light and cheery way to bring sunshine to February’s wintery days. Pair them with tea or coffee for a comforting moment, or serve them at brunch to impress your guests. Their citrusy flavor will have everyone asking for the recipe!

Gluten-Free Valentine’s Day Brownie Bites

Celebrate love with these decadent gluten-free brownie bites. Fudgy, rich, and topped with festive heart-shaped sprinkles, they’re the perfect dessert for February. Whether you’re baking for a romantic partner, family, or yourself, these little treats are a heartfelt way to enjoy Valentine’s Day.

Ingredients:

• 1/2 cup unsalted butter or coconut oil, melted
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup gluten-free all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mini chocolate chips (optional)
• Heart-shaped sprinkles for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
2. In a mixing bowl, combine the melted butter and sugar until smooth.
3. Beat in the eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips if desired.
6. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
7. Bake for 12-15 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
8. Let the brownie bites cool before topping with heart-shaped sprinkles.

These brownie bites are a small yet luxurious way to make February special. Perfectly portioned for sharing (or not), they’re great for dessert trays, Valentine’s Day parties, or as a sweet pick-me-up. Their rich flavor and adorable presentation will make them a new February favorite.

Gluten-Free Winter Vegetable Soup

February calls for warm, hearty meals, and this gluten-free winter vegetable soup fits the bill. Packed with seasonal vegetables, vibrant herbs, and nourishing flavors, this comforting soup is ideal for chilly nights. It’s easy to make, naturally gluten-free, and perfect for meal prepping to enjoy all week long.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cups diced butternut squash
• 1 cup chopped kale or spinach
• 4 cups gluten-free vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until softened.
2. Stir in carrots, celery, and butternut squash. Cook for 5-7 minutes, stirring occasionally.
3. Add vegetable broth, thyme, paprika, cumin, salt, and pepper. Bring to a boil.
4. Reduce heat to a simmer and cover. Cook for 20 minutes, or until vegetables are tender.
5. Stir in kale or spinach, cooking for an additional 5 minutes until wilted.
6. Adjust seasoning to taste and serve hot.

This winter vegetable soup is the epitome of comfort food during February’s coldest days. Bursting with flavor and nutrition, it’s a great gluten-free option for cozy dinners or healthy lunches. Serve with a side of gluten-free bread for the ultimate comforting meal.

Gluten-Free Red Velvet Pancakes

These gluten-free red velvet pancakes bring a touch of romance and decadence to your breakfast table, making them perfect for a Valentine’s Day treat. With their vibrant red color, fluffy texture, and subtle cocoa flavor, they make a statement whether served for a special occasion or a cozy weekend brunch.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp cocoa powder
• 1/4 tsp salt
• 1 large egg
• 1 cup buttermilk (or dairy-free milk)
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tbsp red food coloring (or beet juice for a natural option)
• Optional: whipped cream and berries for topping

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
2. In a separate bowl, beat the egg, then add buttermilk, melted butter, vanilla, and red food coloring.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with whipped cream, fresh berries, or maple syrup.

These red velvet pancakes are perfect for adding a little extra joy and color to your February mornings. Their delightful combination of flavors and festive appearance makes them a great choice for Valentine’s Day breakfast or brunch. They’re sure to be a crowd-pleaser and are easy to make gluten-free without sacrificing flavor.

Gluten-Free Strawberry Chia Jam

This homemade strawberry chia jam is a sweet, fresh spread that captures the essence of late winter and early spring. Using ripe strawberries, chia seeds, and a touch of honey, it’s an easy gluten-free alternative to store-bought jams. Perfect for spreading on toast, pancakes, or mixing into yogurt, it’s a nutritious and flavorful addition to your February meals.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1 tbsp honey or maple syrup
• 1 tbsp fresh lemon juice
• 2 tbsp chia seeds
• 1/2 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the strawberries, honey (or maple syrup), and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and release their juices.
2. Use a potato masher or fork to mash the strawberries to your desired consistency.
3. Stir in the chia seeds and vanilla extract. Let the mixture simmer for another 2-3 minutes, stirring frequently until the chia seeds thicken the jam.
4. Remove from heat and let the jam cool to room temperature. The jam will continue to thicken as it cools.
5. Store in an airtight container in the refrigerator for up to 2 weeks.

This strawberry chia jam is a delightful and healthy alternative to sugary, store-bought jams. It’s naturally sweetened and packed with fiber, making it perfect for breakfast or a snack. Use it as a topping for your gluten-free toast, pancakes, or waffles, and enjoy the natural sweetness of strawberries throughout February.

Gluten-Free Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a vibrant, flavor-packed meal perfect for a cozy February dinner. With roasted sweet potatoes, seasoned black beans, and a fresh cilantro-lime slaw, they offer a satisfying balance of flavors and textures. They’re naturally gluten-free, vegan, and a great way to enjoy hearty plant-based meals during the winter months.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp lime juice
• 1 cup shredded cabbage or coleslaw mix
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 8 small gluten-free corn tortillas
• Optional toppings: avocado, salsa, or hot sauce

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, chili powder, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly browned.
2. While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat. Stir in lime juice and cook until heated through.
3. In a small bowl, toss the cabbage, cilantro, and red onion together to create a quick slaw.
4. Warm the tortillas in a dry skillet or microwave for a few seconds.
5. To assemble the tacos, layer the roasted sweet potatoes, black beans, and slaw on each tortilla. Top with your desired toppings such as avocado, salsa, or hot sauce.
6. Serve immediately and enjoy.

These sweet potato and black bean tacos are a perfect way to enjoy a warm, satisfying meal that’s packed with flavor and nutrition. The roasted sweet potatoes add a natural sweetness that pairs wonderfully with the savory black beans, while the fresh slaw provides a crisp contrast. These tacos are a delicious and filling option for gluten-free, plant-based eating in February, and they’re sure to become a family favorite.

Gluten-Free Chocolate-Covered Strawberry Clusters

These gluten-free chocolate-covered strawberry clusters are a simple yet indulgent treat, perfect for celebrating Valentine’s Day. With fresh strawberries, rich dark chocolate, and a sprinkle of sea salt, they’re a crowd-pleasing snack or dessert. Quick to prepare, these clusters bring together the sweetness of strawberries and the richness of chocolate in every bite.

Ingredients:

• 1 pint fresh strawberries, hulled
• 8 oz dark chocolate (at least 70% cocoa)
• 1 tsp coconut oil (optional, for smoother chocolate)
• Sea salt, for sprinkling (optional)

Instructions:

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Melt the dark chocolate with coconut oil (if using) in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second increments, stirring after each.
3. Once the chocolate is fully melted and smooth, dip each strawberry into the chocolate, coating about two-thirds of the berry.
4. Place the chocolate-covered strawberries on the prepared baking sheet. Repeat with all strawberries.
5. Optionally, sprinkle each cluster with a pinch of sea salt for added flavor.
6. Refrigerate for 30 minutes or until the chocolate has set and hardened.
7. Serve chilled or at room temperature.

These chocolate-covered strawberry clusters are a simple yet elegant way to indulge your sweet tooth during February. They’re perfect for gifting on Valentine’s Day, sharing at parties, or simply enjoying as a treat. The combination of juicy strawberries, rich chocolate, and a touch of sea salt creates a mouthwatering balance of flavors that everyone will love.

Gluten-Free Cinnamon Apple Oatmeal

Warm and comforting, this gluten-free cinnamon apple oatmeal is an ideal breakfast for chilly February mornings. The sweetness of the apples paired with the warmth of cinnamon makes it feel like a cozy hug in a bowl. It’s an easy, nourishing breakfast that’s naturally gluten-free and can be made in less than 30 minutes.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups almond milk (or preferred milk)
• 1 large apple, diced
• 1/2 tsp ground cinnamon
• 1 tbsp honey or maple syrup (optional)
• 1/4 tsp vanilla extract
• Pinch of salt
• Chopped nuts (such as walnuts or almonds) for topping (optional)

Instructions:

1. In a medium saucepan, combine the oats, almond milk, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally.
2. Once the milk is simmering, reduce the heat to low and add the diced apple and cinnamon. Stir to combine.
3. Let the oatmeal cook for 5-7 minutes, or until the oats are soft and have absorbed most of the milk.
4. Stir in honey or maple syrup for sweetness and vanilla extract for extra flavor.
5. Serve the oatmeal in bowls, topped with chopped nuts and additional cinnamon, if desired.

This cinnamon apple oatmeal is a warm, comforting way to start your day in February. Packed with fiber, antioxidants, and warming spices, it’s a filling and nutritious breakfast that’s both gluten-free and delicious. The addition of fresh apples provides natural sweetness, and the optional toppings allow for customization to suit your taste.

Gluten-Free Butternut Squash Risotto

This creamy, gluten-free butternut squash risotto is a comforting dish perfect for a cozy February dinner. The sweetness of roasted butternut squash pairs beautifully with the creamy texture of the risotto, while the addition of Parmesan cheese adds richness and depth. It’s a satisfying, gluten-free dish that feels like a special treat but is easy enough for a weeknight meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups gluten-free Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese (optional for dairy-free)
• Salt and pepper to taste
• Fresh sage leaves, chopped, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the Arborio rice and cook for 2-3 minutes, until the rice is lightly toasted.
4. If using wine, pour it in and let it cook off for 2-3 minutes.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and tender, about 20-25 minutes.
6. Once the risotto is cooked, fold in the roasted butternut squash and Parmesan cheese. Adjust seasoning with salt and pepper.
7. Serve the risotto garnished with fresh sage leaves, if desired.

This butternut squash risotto is a heartwarming, creamy dish that captures the essence of February’s seasonal flavors. It’s gluten-free and offers a delightful balance of sweetness from the squash and richness from the Parmesan cheese. Perfect for cozy dinners, it’s a dish that will impress guests while also comforting those at home on a chilly evening.

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are a bright, zesty treat perfect for February. With the fresh flavor of lemon and the delightful crunch of poppy seeds, these muffins are a wonderful breakfast or snack option. They are light, fluffy, and easy to make, offering a refreshing contrast to the winter chill while still being cozy and satisfying.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (or your preferred milk)
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract
• 1/4 cup melted coconut oil or butter

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the gluten-free flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs and add the applesauce, almond milk, lemon juice, lemon zest, vanilla extract, and melted coconut oil (or butter).
4. Add the wet ingredients to the dry ingredients and stir until combined. Do not overmix.
5. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These lemon poppy seed muffins are the perfect blend of tart and sweet, with a delightful poppy seed crunch. The addition of fresh lemon juice and zest makes these muffins refreshing and bright, while the gluten-free flour ensures a light and airy texture. Enjoy them as a breakfast treat, snack, or a fun addition to any brunch table in February!

Gluten-Free Carrot Ginger Soup

This warming gluten-free carrot ginger soup is a perfect comfort food for February. The sweet, earthy flavor of carrots combined with the spicy kick of ginger creates a harmonious and cozy dish. The soup is vegan, dairy-free, and packed with nutrients, making it an excellent choice for a healthy and satisfying winter meal.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth (gluten-free)
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• Optional toppings: fresh cilantro, a dollop of coconut cream, or roasted pumpkin seeds

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened.
2. Stir in the grated ginger, cumin, and turmeric and cook for another minute, until fragrant.
3. Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro, a swirl of coconut cream, or roasted pumpkin seeds if desired.

This carrot ginger soup is the perfect antidote to chilly February days. The natural sweetness of the carrots complements the spicy warmth of ginger, while the turmeric adds a subtle depth of flavor. It’s a hearty, nourishing soup that’s vegan and gluten-free, making it a versatile option for any dietary preference. Enjoy a bowl of this soup for lunch or dinner for a cozy and satisfying meal!

Gluten-Free Hot Chocolate Brownies

These rich and fudgy gluten-free hot chocolate brownies are a decadent treat for any chocolate lover. Made with cocoa powder and dark chocolate, these brownies have the perfect balance of gooey and chewy texture. A sprinkle of sea salt on top enhances the chocolate flavor, making them a perfect dessert for cozy February evenings.

Ingredients:

• 1/2 cup gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup melted butter or coconut oil
• 4 oz dark chocolate (70% cocoa), melted
• 1 tsp vanilla extract
• Optional: 1/4 tsp sea salt for sprinkling on top

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat the eggs, sugar, brown sugar, melted butter (or coconut oil), melted dark chocolate, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared baking pan and smooth it into an even layer.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Let the brownies cool completely in the pan. Sprinkle with sea salt if desired, then cut into squares and serve.

These hot chocolate brownies are a perfect indulgence for chocolate lovers looking for a gluten-free dessert. The combination of cocoa powder and dark chocolate makes these brownies incredibly rich and flavorful, while the addition of sea salt creates a perfect balance of sweet and savory. They’re the perfect treat to enjoy with a cup of tea or hot chocolate on a cold February evening.

Gluten-Free Raspberry Almond Crumble Bars

These gluten-free raspberry almond crumble bars are a delightful treat combining the tartness of fresh raspberries with the nutty crunch of almond flour in the crumble topping. Perfect for a February afternoon snack or a sweet addition to a brunch table, these bars are naturally gluten-free, refined-sugar-free, and oh-so-delicious.

Ingredients:

• 2 cups almond flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup coconut sugar or maple syrup
• 1/2 tsp baking powder
• Pinch of salt
• 1/2 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh raspberries
• 2 tbsp honey or maple syrup (for the raspberry filling)
• 1 tbsp chia seeds (optional, for added texture)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the almond flour, rolled oats, coconut sugar, baking powder, and salt. Stir to combine.
3. Add the melted coconut oil, egg, and vanilla extract, mixing until a dough forms.
4. Set aside about 1/2 cup of the dough mixture for the crumble topping. Press the remaining dough into the bottom of the prepared baking dish, forming an even layer.
5. In a separate bowl, mix the raspberries, honey or maple syrup, and chia seeds (if using). Spread the raspberry filling evenly over the base layer.
6. Sprinkle the reserved crumble mixture over the top of the raspberry filling.
7. Bake for 25-30 minutes, or until the edges are golden and the crumble is set.
8. Let the bars cool completely before cutting into squares.

These raspberry almond crumble bars are a perfect balance of tart and sweet, with the raspberry filling complemented by the nutty almond crumble. They’re an ideal snack or dessert for February, as the berries provide a burst of freshness while the almond flour gives a satisfying crunch. These bars are gluten-free, refined sugar-free, and naturally sweetened, making them a healthier alternative for a treat!

Gluten-Free Spaghetti Squash Primavera

This gluten-free spaghetti squash primavera is a light yet satisfying dish for February. The roasted spaghetti squash strands act as the perfect “noodles” for a fresh vegetable primavera sauce. Loaded with colorful vegetables and herbs, this dish is a healthier take on a traditional pasta primavera, making it an ideal meal for anyone avoiding gluten.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 small zucchini, sliced
• 1 bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup broccoli florets
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional for dairy-free, use nutritional yeast)
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional, for extra flavor)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with 1 tbsp of olive oil and sprinkle with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, or until the squash is tender and easily scraped into strands with a fork.
3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
4. Add the zucchini, bell pepper, and broccoli to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
5. Stir in the cherry tomatoes and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
6. Once the spaghetti squash is done, use a fork to scrape out the strands into a large bowl.
7. Toss the spaghetti squash with the sautéed vegetables, fresh basil, and Parmesan (or nutritional yeast). Drizzle with balsamic vinegar if desired and serve immediately.

This spaghetti squash primavera is a light, refreshing, and nutritious dish, perfect for February’s chilly days. The roasted squash provides a satisfying, noodle-like texture, while the fresh vegetables bring a burst of color and flavor. This gluten-free, low-carb meal is not only healthy but also versatile, making it easy to customize with your favorite veggies. It’s a delicious and wholesome way to enjoy pasta-like flavors without the gluten!

Gluten-Free Chocolate-Coconut Energy Balls

These gluten-free chocolate-coconut energy balls are a quick, no-bake treat that’s perfect for a February snack. Packed with healthy fats, protein, and natural sweetness, these bite-sized balls are ideal for a post-workout boost or as a healthy dessert. The combination of dark chocolate and coconut gives them a rich, satisfying flavor that everyone will enjoy.

Ingredients:

• 1 cup rolled oats (gluten-free)
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond butter or peanut butter
• 2 tbsp cocoa powder
• 2 tbsp honey or maple syrup
• 1/4 cup dark chocolate chips (or melted dark chocolate)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, combine the oats, shredded coconut, cocoa powder, and salt.
2. Add the almond butter (or peanut butter), honey (or maple syrup), melted dark chocolate, and vanilla extract. Stir until the mixture is fully combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
4. Refrigerate for at least 30 minutes to set.
5. Once set, store the energy balls in an airtight container in the fridge for up to a week.

These chocolate-coconut energy balls are a perfect snack for those looking for something indulgent yet healthy. Packed with protein, fiber, and healthy fats, they provide a great energy boost while satisfying your sweet cravings. They’re an easy-to-make, gluten-free treat that’s great for on-the-go or as a post-workout snack. With the delicious combo of chocolate and coconut, these bites will definitely hit the spot!

Note: More recipes are coming soon!