25+ Delicious Dairy Free Wheat Free Recipes for Every Meal

Finding delicious and satisfying meals when you’re avoiding dairy and wheat can seem daunting, but it’s easier than you might think.

Whether you have food sensitivities, follow a plant-based diet, or are simply looking to explore more inclusive recipes, we’ve got you covered.

In this blog, we’ll share 25 mouth-watering dairy-free and wheat-free recipes that will appeal to everyone at your table.

From breakfast delights to hearty dinners and sweet treats, these recipes are packed with flavor and nourishment, ensuring that you never have to sacrifice taste for dietary restrictions.

Let’s dive into a collection of dishes that are as easy to make as they are delicious!

25+ Delicious Dairy Free Wheat Free Recipes for Every Meal

With these 25 dairy-free and wheat-free recipes, you can confidently whip up a variety of meals that cater to your dietary needs without compromising on taste.

Whether you’re preparing a meal for yourself, your family, or friends, these dishes will be a hit.

By focusing on whole, nutritious ingredients, you can embrace a lifestyle that promotes health and happiness. Remember, living with food restrictions doesn’t mean you have to miss out on the joy of eating.

So, get creative, experiment with flavors, and most importantly—enjoy the food you’re making!

Sweet Potato & Black Bean Tacos

These Sweet Potato & Black Bean Tacos are a delightful twist on traditional tacos. Packed with the rich flavor of roasted sweet potatoes, protein-rich black beans, and a refreshing avocado topping, these tacos are perfect for a light but filling meal. Whether you’re looking for a quick weeknight dinner or a healthy lunch, these tacos will satisfy your taste buds and keep you feeling energized.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas (ensure they are gluten-free)
• 1 avocado, sliced
• Fresh cilantro, chopped (optional)
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Roast in the oven for 25-30 minutes, or until tender and slightly crispy, stirring halfway through.
3. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat for 5-7 minutes.
4. Once the sweet potatoes are done, heat the corn tortillas in a dry skillet over medium heat for about 1 minute per side.
5. Assemble the tacos by placing a spoonful of sweet potatoes and black beans onto each tortilla. Top with slices of avocado, cilantro (if using), and a squeeze of lime juice.
6. Serve immediately and enjoy your flavorful, healthy tacos!

Sweet Potato & Black Bean Tacos are a crowd-pleaser, whether you’re serving them at a family dinner or making them for yourself on a busy day. The combination of sweet potatoes and black beans provides a hearty, satisfying meal, while the avocado adds a creamy texture that perfectly balances the spices. Best of all, this recipe is both dairy-free and wheat-free, making it suitable for many dietary needs.

Chickpea Salad with Lemon Tahini Dressing

A light yet hearty salad, this Chickpea Salad with Lemon Tahini Dressing combines the nuttiness of chickpeas, the crunch of fresh vegetables, and the tangy goodness of lemon tahini dressing. It’s not only full of flavor but also rich in fiber and protein, making it a filling meal for any time of the day. This salad is versatile and can be enjoyed as a main or a side dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Lemon Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (optional)
• 1-2 tablespoons water (to thin)
• Salt, to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, and parsley.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), and a pinch of salt. Slowly add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
3. Pour the dressing over the chickpea mixture and toss gently to combine. Add salt and pepper to taste.
4. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
5. Serve chilled or at room temperature.

This Chickpea Salad with Lemon Tahini Dressing is an incredibly simple yet flavorful dish that packs a punch in both taste and nutrition. The lemon tahini dressing is the star of the show, offering a creamy, tangy coating that complements the crisp vegetables and hearty chickpeas perfectly. It’s easy to prepare and can be made ahead for a quick lunch or dinner. Plus, it’s both dairy and wheat-free, making it ideal for those with dietary restrictions.

Coconut Curry Lentil Soup

This Coconut Curry Lentil Soup is a comforting and nourishing dish that’s full of vibrant flavors. With the perfect balance of curry spices and creamy coconut milk, this soup is a hearty and warming meal for cold days. Rich in protein and fiber from the lentils, and enhanced with a variety of aromatic spices, it’s both satisfying and healthy. It’s naturally dairy-free and gluten-free, so it can accommodate most dietary preferences.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, until soft.
2. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
4. Add the lentils, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro if desired.

This Coconut Curry Lentil Soup is a nourishing, warming dish that’s perfect for a cozy meal. The combination of curry spices and creamy coconut milk creates a rich and flavorful broth that pairs wonderfully with the tender lentils. It’s easy to prepare, and the best part is that it’s both dairy-free and wheat-free, making it a great choice for those with dietary sensitivities. Whether served on its own or paired with a side salad, this soup is sure to become a staple in your recipe rotation.

Zucchini Noodles with Pesto Sauce

Zucchini noodles are a delicious, healthy, and gluten-free alternative to traditional pasta. Paired with a fresh, vibrant pesto sauce made from basil, garlic, pine nuts, and olive oil, this dish is full of bold flavors and nutritious ingredients. It’s a light yet satisfying meal that’s perfect for lunch or dinner, especially for those looking to reduce carbs or follow a gluten-free diet.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. Use a spiralizer to turn the zucchinis into noodles. Set them aside.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Process until smooth, adding more olive oil if needed to reach your desired consistency.
3. In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until slightly tender.
4. Toss the noodles with the pesto sauce, ensuring they are evenly coated.
5. Serve topped with halved cherry tomatoes if desired.

This Zucchini Noodles with Pesto Sauce is a fresh, light, and healthy dish that delivers all the flavor of a traditional pasta meal without the gluten and carbs. The pesto adds a punch of flavor, while the zucchini noodles provide a satisfying texture that pairs beautifully with the sauce. It’s perfect for a quick meal that’s both delicious and packed with nutrients.

Roasted Vegetable Quinoa Salad

This Roasted Vegetable Quinoa Salad is a perfect blend of savory roasted vegetables and protein-rich quinoa. Tossed with a zesty lemon dressing, it’s a hearty salad that can be served warm or cold. Full of color and flavor, it’s a perfect meal for meal prepping, as it holds up well in the fridge for several days.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
3. While the vegetables are roasting, cook the quinoa according to package instructions.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and maple syrup to create the dressing.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh parsley. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or store in the refrigerator for later.

This Roasted Vegetable Quinoa Salad is a vibrant, nutrient-packed dish that’s perfect for any meal. The roasted vegetables bring out natural sweetness, which is balanced beautifully by the tangy dressing. Quinoa adds a hearty base, making this a filling and satisfying dish. It’s ideal for a nourishing lunch or dinner, and it’s both dairy and wheat-free, so it’s suitable for those with dietary restrictions.

Spaghetti Squash with Marinara Sauce

Spaghetti squash is a great alternative to pasta, offering a light and naturally gluten-free base for your favorite sauces. In this recipe, it’s paired with a simple marinara sauce made from tomatoes, garlic, and herbs. This dish is perfect for a wholesome, low-carb meal that’s both filling and satisfying, making it an ideal option for anyone following a gluten-free or dairy-free diet.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 can (15 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, or until tender and the strands can be easily pulled away with a fork.
3. While the squash roasts, prepare the marinara sauce. In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
4. Stir in the crushed tomatoes, basil, oregano, and red pepper flakes. Simmer for 15-20 minutes, allowing the flavors to meld.
5. Once the squash is roasted, use a fork to scrape out the spaghetti-like strands and place them in a bowl.
6. This Spaghetti Squash with Marinara Sauce is a great way to enjoy a pasta-like dish without the gluten or carbs. The spaghetti squash provides a mild, slightly sweet flavor that pairs wonderfully with the savory marinara sauce. This recipe is easy to prepare, and the marinara sauce can be adjusted with additional spices to suit your preferences. It’s a perfect meal for anyone seeking a light, healthy, and dairy-free alternative to pasta.

Cauliflower Fried Rice

This Cauliflower Fried Rice is a healthy and delicious substitute for traditional fried rice, using cauliflower rice as the base. It’s packed with vegetables, a savory mix of soy sauce or tamari, and a touch of sesame oil. It’s a simple yet satisfying dish, perfect for lunch or dinner and suitable for anyone looking for a gluten-free, dairy-free option that’s still full of flavor.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 2 eggs (optional, for non-vegan version)
• 1/2 cup peas and carrots (frozen or fresh)
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 3 tablespoons tamari or gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1/4 teaspoon ground black pepper

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. If using eggs, scramble them in the skillet until fully cooked, then remove and set aside.
3. Add the garlic, peas, and carrots to the skillet, and sauté for 3-4 minutes until the vegetables are tender.
4. Stir in the cauliflower rice and cook for an additional 5-7 minutes, until tender but still slightly crisp.
5. Add the tamari, rice vinegar, and black pepper, then stir to combine. Add the cooked eggs back in, if using.
6. Garnish with green onions and serve.

This Cauliflower Fried Rice is a fantastic low-carb alternative to traditional fried rice, full of texture and flavor. The cauliflower rice absorbs the savory flavors of the tamari and sesame oil, making each bite satisfying. Whether enjoyed on its own or paired with a protein, this dish is a quick and healthy meal option that’s both dairy and wheat-free.

Mango Chia Pudding

This Mango Chia Pudding is a refreshing, nutrient-packed breakfast or snack that’s easy to prepare. Chia seeds are rich in fiber and omega-3 fatty acids, and when combined with creamy coconut milk and fresh mango, they create a delicious and satisfying treat. This recipe is naturally dairy-free, gluten-free, and can be made ahead for a quick grab-and-go breakfast.

Ingredients:

• 1/2 cup chia seeds
• 1 cup coconut milk (or almond milk)
• 1 tablespoon maple syrup (optional)
• 1 ripe mango, peeled and diced
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, mix the chia seeds, coconut milk, maple syrup (if using), and vanilla extract. Stir well to combine.
2. Refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. When ready to serve, spoon the chia pudding into bowls and top with fresh mango pieces.
4. Enjoy as a quick breakfast or a light dessert.

Mango Chia Pudding is a deliciously creamy, tropical treat that’s as nutritious as it is flavorful. The chia seeds provide a satisfying texture, while the mango adds a burst of sweetness. It’s a simple, make-ahead recipe that’s perfect for busy mornings or when you need a quick snack. Plus, it’s dairy-free and gluten-free, making it suitable for a variety of diets.

Sweet Potato & Chickpea Buddha Bowl

A Buddha bowl is a nourishing and wholesome meal, and this Sweet Potato & Chickpea version is no exception. Roasted sweet potatoes, seasoned chickpeas, and a variety of colorful veggies come together in this hearty, balanced bowl. Topped with a tahini dressing, this dish is full of plant-based protein, fiber, and healthy fats.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 cup spinach or kale
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (to thin)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potatoes with olive oil, salt, pepper, and paprika. Roast for 25-30 minutes until tender.
3. Toss the chickpeas with olive oil, cumin, and salt and pepper. Roast for 20-25 minutes, until crispy.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth.
5. Assemble the bowl by layering the roasted sweet potatoes, chickpeas, and spinach or kale. Drizzle with tahini dressing and serve.

This Sweet Potato & Chickpea Buddha Bowl is a wholesome, flavorful meal that’s packed with nutrients. The roasted sweet potatoes provide sweetness, while the chickpeas add protein and crunch. Paired with a creamy tahini dressing, this bowl is both satisfying and energizing, making it the perfect meal for a balanced lunch or

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a creamy, savory dish that’s just as comforting as the traditional version. Made with hearty mushrooms and a dairy-free cashew cream sauce, it’s a rich and flavorful meal that’s perfect for dinner. The combination of mushrooms, onions, and garlic creates a deep umami flavor, while the cashew cream adds a silky smooth texture. It’s perfect served over gluten-free pasta, rice, or mashed potatoes.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups mushrooms, sliced (cremini, button, or a mix)
• 1 tablespoon tamari or soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 cup raw cashews, soaked for 4 hours or overnight
• 1 cup vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cooked gluten-free pasta or rice, for serving

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the mushrooms and cook until they release their liquid and become golden brown, about 8 minutes.
3. Stir in the tamari, thyme, and smoked paprika, and cook for another minute.
4. In a blender, combine the soaked cashews, vegetable broth, and lemon juice. Blend until smooth and creamy.
5. Pour the cashew cream sauce over the mushrooms and stir to combine. Cook for 5-7 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
6. Serve the mushroom stroganoff over your choice of gluten-free pasta, rice, or mashed potatoes. Garnish with fresh parsley.

This Vegan Mushroom Stroganoff is a creamy and comforting dish that’s full of flavor. The mushrooms provide a meaty texture, while the cashew cream sauce offers the richness of a traditional stroganoff without the dairy. This dish is perfect for a cozy night in and can be served with a variety of gluten-free sides to suit your preferences.

Baked Falafel with Tahini Sauce

These Baked Falafel balls are crispy on the outside and tender on the inside, made from a blend of chickpeas, herbs, and spices. They’re baked for a healthier twist on the traditional deep-fried version. Paired with a creamy tahini sauce, these falafel are perfect for a light meal or as a filling for gluten-free pita or wraps.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup gluten-free breadcrumbs
• 1 tablespoon sesame seeds (optional)

For the Tahini Sauce:

• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1-2 tablespoons water (to thin)
• Salt, to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, turmeric, lemon juice, olive oil, salt, and pepper. Pulse until the mixture comes together but is still slightly chunky.
3. Transfer the mixture to a bowl and stir in the gluten-free breadcrumbs. If the mixture is too wet, add a little more breadcrumbs until it holds together.
4. Form the mixture into small balls or patties and place them on the prepared baking sheet. Sprinkle sesame seeds on top if desired.
5. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
6. For the tahini sauce, whisk together tahini, lemon juice, olive oil, water, and salt until smooth. Add more water if needed to reach a creamy consistency.
7. Serve the falafel with the tahini sauce and enjoy!

These Baked Falafel with Tahini Sauce are a delicious and healthy option for those seeking a dairy-free and wheat-free meal. The falafel are full of flavor, with the perfect balance of herbs and spices. Paired with a creamy tahini sauce, they make for a satisfying meal that can be served in a variety of ways—on their own, in a gluten-free wrap, or over a salad.

Avocado & Chickpea Salad Sandwiches

This Avocado & Chickpea Salad Sandwich is a fresh and flavorful lunch option. The creamy avocado blends perfectly with mashed chickpeas, creating a delicious spread that’s both filling and healthy. With the addition of fresh lemon juice, herbs, and a hint of garlic, this sandwich offers a satisfying alternative to traditional chicken or tuna salad sandwiches, all without any dairy or gluten.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons fresh parsley or dill, chopped
• Gluten-free bread or wraps
• Fresh lettuce or spinach, for serving

Instructions:

1. In a bowl, mash the chickpeas and avocado together until smooth but slightly chunky.
2. Stir in the lemon juice, Dijon mustard, garlic powder, salt, pepper, and fresh herbs.
3. Spread the mixture onto slices of gluten-free bread or wraps.
4. Add fresh lettuce or spinach and top with the second slice of bread or fold the wrap.
5. Slice and serve immediately.

These Avocado & Chickpea Salad Sandwiches are a simple and nutritious lunch that’s perfect for those following a dairy-free and wheat-free diet. The combination of avocado and chickpeas creates a creamy, protein-packed filling that’s both satisfying and flavorful. It’s a versatile recipe that can be enjoyed on bread, in wraps, or even as a salad.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are transformed into a savory, tangy side dish when drizzled with balsamic glaze. This simple recipe enhances the natural sweetness of Brussels sprouts, creating a perfect complement to any main dish. It’s an easy, healthy, and flavorful option that’s both dairy-free and wheat-free, making it a great side for any meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy on the edges and tender in the center.
4. In a small saucepan, combine the balsamic vinegar and maple syrup (if using). Bring to a simmer over medium heat and cook for 3-4 minutes, until the mixture thickens slightly.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and serve.

These Roasted Brussels Sprouts with Balsamic Glaze are an irresistible side dish that’s perfect for any occasion. The Brussels sprouts become beautifully caramelized in the oven, and the balsamic glaze adds a tangy sweetness that elevates the flavor. This dish is simple to make yet incredibly delicious, and it’s a great addition to any dairy-free and wheat-free meal.

Sweet Potato & Spinach Curry

This Sweet Potato & Spinach Curry is a warm, comforting dish that’s bursting with flavor. The natural sweetness of the sweet potatoes pairs perfectly with the richness of coconut milk and the bold spices in the curry. Spinach adds a fresh, vibrant color and extra nutrients, making this curry a well-rounded, satisfying meal that’s both dairy-free and wheat-free.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• Salt and pepper, to taste

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Stir in the curry powder, turmeric, and cumin, and cook for another minute to toast the spices.
3. Add the diced sweet potatoes and coconut milk. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Stir in the spinach and cook for 2-3 minutes, until wilted.
5. Season with salt and pepper to taste, and serve hot.

This Sweet Potato & Spinach Curry is a hearty and flavorful dish that’s both nutritious and satisfying. The creamy coconut milk and fragrant spices create a rich sauce that beautifully complements the sweet potatoes and spinach. It’s perfect for a cozy meal and works well on its own or served over rice or quinoa for an extra filling option.

Apple Cinnamon Oatmeal

is Apple Cinnamon Oatmeal is a warm, comforting breakfast that’s perfect for chilly mornings. Made with rolled oats, fresh apples, and cinnamon, it’s a naturally sweet and hearty meal that’s both filling and nutritious. This recipe is dairy-free and can easily be made gluten-free with certified gluten-free oats, making it a great option for those with dietary restrictions.

Ingredients:

• 1 cup rolled oats (gluten-free, if necessary)
• 2 cups water or almond milk
• 1 apple, peeled and diced
• 1/2 teaspoon cinnamon
• 1 tablespoon maple syrup (optional)
• Pinch of salt
• Chopped nuts or seeds for topping (optional)

Instructions:

1. In a saucepan, bring the water or almond milk to a boil. Add the oats, diced apple, cinnamon, and salt.
2. Reduce the heat and simmer for 5-7 minutes, stirring occasionally, until the oats are tender and the liquid is absorbed.
3. Stir in the maple syrup, if using, for extra sweetness.
4. nutritious breakfast that’s perfect for starting your day. The sweetness of the apples pairs wonderfully with the warmth of the cinnamon, and the oatmeal provides a hearty base. It’s naturally dairy-free and can be made gluten-free, making it suitable for a variety of dietary needs. Plus, it’s easy to

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light yet satisfying dish that features roasted spaghetti squash topped with a vibrant mix of seasonal vegetables. The spaghetti squash serves as a gluten-free, low-carb alternative to pasta, and the fresh vegetables add a burst of flavor. This dish is full of colors, textures, and nutrients, making it a great option for a dairy-free and wheat-free meal.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 small zucchini, sliced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 cup pine nuts (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, then place cut-side down on a baking sheet. Roast for 35-40 minutes, or until tender.
2. While the squash is roasting, heat the olive oil in a large pan over medium heat. Add the zucchini, bell pepper, and garlic. Sauté for 5-7 minutes, until the vegetables are tender.
3. Add the cherry tomatoes and cook for an additional 2-3 minutes until they soften.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Toss the roasted squash with the sautéed vegetables, basil, and pine nuts. Season with salt and pepper to taste.
6. Serve warm.

This Spaghetti Squash Primavera is a colorful and nutritious alternative to traditional pasta. The spaghetti squash acts as a light base, while the vegetables provide a burst of freshness and flavor. With its vibrant mix of ingredients, it’s a perfect meal for those seeking a dairy-free, wheat-free, and low-carb dish.

Chickpea & Spinach Stuffed Sweet Potatoes

These Chickpea & Spinach Stuffed Sweet Potatoes are hearty, nutrient-packed, and bursting with flavor. The roasted sweet potatoes serve as a base for a flavorful chickpea and spinach mixture, seasoned with spices and topped with a drizzle of tahini. This is a quick, easy, and satisfying meal that’s both dairy-free and wheat-free.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons tahini (for drizzling)

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-60 minutes, or until tender.
2. In a large pan, heat olive oil over medium heat. Add the chickpeas, cumin, paprika, garlic powder, salt, and pepper. Sauté for 5-7 minutes, until the chickpeas are slightly crispy.
3. Stir in the spinach and cook for another 2 minutes, until wilted.
4. Once the sweet potatoes are done, slice them open and fluff the inside with a fork.
5. Stuff the sweet potatoes with the chickpea and spinach mixture, and drizzle with tahini.
6. Serve immediately.

These Chickpea & Spinach Stuffed Sweet Potatoes are an incredibly satisfying and healthy dish. The sweet potatoes offer a naturally sweet base, while the chickpeas and spinach bring protein and fiber. Topped with creamy tahini, this dish is a perfect combination of flavors and textures that make it a great dairy-free and wheat-free option for lunch or dinner.

Lemon Garlic Roasted Cauliflower Steaks

Lemon Garlic Roasted Cauliflower Steaks are a simple yet flavorful side dish that’s both dairy-free and wheat-free. The cauliflower is cut into thick “steaks” and roasted until golden and tender, with a zesty lemon and garlic marinade that enhances the natural flavors. These cauliflower steaks are a great meat-free option for any meal and make a perfect accompaniment to other plant-based dishes.

Ingredients:

• 1 large cauliflower
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the cauliflower into 1-inch thick slices, or “steaks.”
2. In a small bowl, combine the olive oil, garlic, lemon juice, lemon zest, salt, and pepper.
3. Arrange the cauliflower steaks on a baking sheet and brush both sides with the lemon garlic mixture.
4. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
5. Garnish with fresh parsley before serving.

These Lemon Garlic Roasted Cauliflower Steaks are a delicious and easy way to enjoy cauliflower. The garlic and lemon add a burst of flavor that complements the cauliflower’s natural sweetness, while the roasting process creates a crispy, caramelized exterior. This dish is perfect as a main or side for any dairy-free, wheat-free meal.

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a light and refreshing dish that’s perfect for a summer meal. The zucchini noodles, or “zoodles,” provide a low-carb, gluten-free alternative to traditional pasta, while the homemade dairy-free pesto sauce adds rich, herby flavor. This dish is quick to prepare and is a great option for those looking to enjoy a fresh, plant-based, and wheat-free meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. To make the pesto, combine the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper in a food processor. Blend until smooth, adding more olive oil if necessary to reach your desired consistency.
2. In a large pan, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender.
3. Toss the zoodles with the pesto sauce and mix well to coat.
4. Serve immediately, garnished with additional pine nuts or basil, if desired.

Zucchini Noodles with Pesto is a light, flavorful dish that’s perfect for those looking for a dairy-free, wheat-free alternative to traditional pasta. The fresh zucchini noodles provide a crisp texture, while the pesto sauce adds a rich, herbaceous flavor. This dish is quick to make and can easily be adapted with other vegetables or toppings.

Sweet Potato & Black Bean Tacos

These Sweet Potato & Black Bean Tacos are a delicious and filling plant-based meal that’s both dairy-free and wheat-free. The roasted sweet potatoes are perfectly spiced and paired with black beans for a hearty filling. Topped with fresh avocado, cilantro, and a squeeze of lime, these tacos are full of flavor and perfect for a casual dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 gluten-free corn tortillas
• 1 ripe avocado, sliced
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the sweet potatoes roast, warm the black beans in a small pan over medium heat until heated through.
3. Warm the corn tortillas in a dry skillet or microwave.
4. Assemble the tacos by placing a spoonful of sweet potatoes and black beans in each tortilla. Top with slices of avocado, fresh cilantro, and a squeeze of lime.
5. Serve immediately.

Sweet Potato & Black Bean Tacos are a satisfying and flavorful plant-based meal that’s perfect for Taco Tuesday or any casual dinner. The sweet potatoes add a touch of natural sweetness, while the black beans provide protein and fiber. Topped with creamy avocado and fresh cilantro, these tacos are a delightful combination of textures and flavors that everyone will enjoy.

Note: More recipes are coming soon