31+ Delicious Gluten-Free, Casein-Free Recipes for a Healthier You

Living gluten-free and casein-free can be a rewarding choice for your health, but it also means you need to be creative with your meals.

Whether you’re dealing with food sensitivities, allergies, or simply choosing to eliminate gluten and dairy from your diet, finding the right recipes can be a challenge.

That’s why we’ve curated a collection of 31+ mouthwatering gluten-free and casein-free recipes that cater to a variety of tastes and dietary preferences.

From breakfast to dinner, these recipes are not only free from gluten and casein but also bursting with flavor and nutrition.

31+ Delicious Gluten-Free, Casein-Free Recipes for a Healthier You

By embracing a gluten-free, casein-free lifestyle, you’re taking a big step toward better health and well-being. With these 31+ recipes, you’ll never feel like you’re missing out on the foods you love.

Whether you’re preparing a hearty meal for your family or experimenting with something new in the kitchen, these delicious and nourishing dishes prove that eating free from gluten and casein doesn’t mean sacrificing taste.

Ready to get cooking?

Dive into our collection and discover how easy and enjoyable gluten-free, casein-free meals can be!

Quinoa and Roasted Vegetable Salad

This vibrant and hearty quinoa salad is a perfect gluten-free and casein-free option for lunch or dinner. Packed with roasted seasonal vegetables, fresh herbs, and a simple lemon vinaigrette, it’s a meal that’s both nutritious and satisfying. The quinoa provides a great protein base, while the vegetables offer a boost of vitamins and minerals.

Ingredients:

• 1 cup quinoa
• 1 large zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the chopped zucchini, bell pepper, and cherry tomatoes in 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the vegetables for 20-25 minutes or until tender and slightly caramelized.
4. Meanwhile, cook the quinoa according to package instructions.
5. In a small bowl, whisk together the lemon juice, olive oil, balsamic vinegar, and Dijon mustard to make the dressing.
6. Once the quinoa is cooked and vegetables are roasted, combine them in a large bowl. Add the fresh parsley and drizzle the dressing over the salad.
7. Toss well and serve warm or chilled.

This quinoa and roasted vegetable salad is a great example of how simple, wholesome ingredients can come together to create a delicious and satisfying dish. The combination of roasted vegetables adds a natural sweetness, while the quinoa provides a hearty texture that will keep you full for hours. The light lemon dressing enhances the flavors without overpowering them, making it a refreshing and flavorful dish.

Sweet Potato and Black Bean Tacos

These gluten-free and casein-free tacos are a flavorful and healthy twist on a classic Mexican favorite. The roasted sweet potatoes are soft and slightly caramelized, perfectly complemented by the earthy black beans. With a zesty lime crema and fresh toppings, these tacos are sure to be a hit.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 8 gluten-free corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/4 red onion, finely chopped
• 1 avocado, sliced
• 1/2 cup lime crema (made with dairy-free yogurt, lime juice, and a pinch of salt)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
3. While the sweet potatoes are roasting, heat the black beans in a saucepan over medium heat until warmed through. Season with salt and pepper.
4. Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side.
5. Assemble the tacos by placing a generous spoonful of roasted sweet potatoes on each tortilla, followed by black beans, cilantro, red onion, avocado, and a drizzle of lime crema.
6. Serve with additional lime wedges and enjoy!

These sweet potato and black bean tacos are not only gluten-free and casein-free, but they’re also packed with nutrients from the sweet potatoes and black beans. The sweetness of the roasted potatoes contrasts beautifully with the tangy lime crema, making each bite a perfect balance of flavors. Whether you’re serving them at a casual dinner or bringing them to a gathering, these tacos are always a crowd-pleaser.

Almond Flour Pancakes with Fresh Berries

For a gluten-free and casein-free breakfast, these almond flour pancakes are an absolute treat. They are light, fluffy, and full of nutty flavor, making them the perfect base for fresh berries and a drizzle of maple syrup. This recipe is quick and easy to prepare, and it’s a great way to start the day with a wholesome, allergy-friendly option.

Ingredients:

• 1 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk (or other non-dairy milk)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted
• Fresh berries (blueberries, strawberries, raspberries)
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together almond flour, baking powder, and salt.
2. In another bowl, beat the eggs and then add the almond milk, vanilla extract, and melted coconut oil. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more almond milk.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour about 1/4 cup of batter onto the skillet and cook for 2-3 minutes on each side or until golden brown.
6. Serve the pancakes warm, topped with fresh berries and a drizzle of maple syrup.

These almond flour pancakes are a perfect breakfast option if you’re following a gluten-free and casein-free diet. The almond flour gives them a rich, nutty flavor and a lovely texture, while the fresh berries provide a burst of sweetness. The combination of healthy fats from the coconut oil and the natural sweetness from the maple syrup makes for a satisfying and indulgent breakfast without any dairy or gluten. Perfect for those mornings when you want something delicious and nutritious.

Zucchini Noodles with Pesto

This gluten-free and casein-free zucchini noodle dish is a light and refreshing alternative to traditional pasta. The spiralized zucchini noodles serve as a healthy base, while the homemade dairy-free pesto packs a flavorful punch. It’s a perfect low-carb meal that still satisfies the craving for a delicious pasta dish.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1/4 cup olive oil
• Salt and pepper, to taste
• Cherry tomatoes, for garnish
• Fresh basil, for garnish

Instructions:

1. To make the pesto, combine basil, pine nuts, garlic, and nutritional yeast in a food processor. Pulse until finely chopped.
2. With the processor running, slowly add olive oil until the pesto reaches a smooth, paste-like consistency. Season with salt and pepper.
3. Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
4. Toss the zucchini noodles with the pesto sauce until well coated.
5. Serve the noodles topped with cherry tomatoes and fresh basil.

This zucchini noodle pesto dish is light yet bursting with flavor. The pesto’s creamy texture comes from the olive oil and the subtle nuttiness of the pine nuts, while the zucchini noodles provide a refreshing crunch. It’s the perfect meal for anyone looking for a gluten-free and casein-free pasta alternative that’s both nutritious and satisfying.

Coconut Curry Soup with Chicken

This coconut curry soup with chicken is a creamy, spicy, and savory dish that’s perfect for a cozy meal. The rich coconut milk forms the base of the soup, and the warming curry spices elevate it to a comforting level. With the added protein from the chicken and the slight crunch of vegetables, it’s a wholesome and satisfying meal.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth (gluten-free)
• 2 chicken breasts, cooked and shredded
• 1 cup carrots, thinly sliced
• 1/2 cup frozen peas
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened and fragrant, about 3-4 minutes.
2. Stir in the curry powder and cook for another minute.
3. Add the coconut milk, chicken broth, carrots, and peas. Bring to a simmer and cook for about 10 minutes, or until the vegetables are tender.
4. Stir in the shredded chicken and season the soup with salt and pepper.
5. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.

This coconut curry soup is the perfect balance of creamy, spicy, and savory. The coconut milk provides a rich and creamy texture without any dairy, and the curry powder adds warmth and depth to the flavor. With tender pieces of chicken and vegetables, this soup is both comforting and nourishing, making it an ideal meal for any time of year.

Chickpea and Spinach Stir-Fry

This simple and quick stir-fry with chickpeas and spinach is a nutritious, gluten-free, and casein-free dish that comes together in less than 30 minutes. The chickpeas provide a hearty base, while the spinach adds a dose of vitamins and minerals. It’s a light, yet filling meal that can be enjoyed on its own or served with a side of rice.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, washed and chopped
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh lemon juice, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the cumin and paprika, and cook for another minute to release the spices’ flavors.
3. Add the chickpeas to the skillet and cook for 5-7 minutes, allowing them to lightly brown and crisp up.
4. Stir in the spinach and cook until wilted, about 3 minutes. Season with salt and pepper to taste.
5. Serve the stir-fry with a squeeze of fresh lemon juice.

This chickpea and spinach stir-fry is a quick, healthy, and flavorful meal that’s both gluten-free and casein-free. The chickpeas add a nice protein boost, while the spinach provides essential nutrients. The cumin and paprika bring a warm, smoky flavor to the dish, and the squeeze of fresh lemon juice at the end brightens it up perfectly. It’s an easy go-to meal for busy days when you need something fast yet nourishing.

Baked Salmon with Asparagus and Garlic

This baked salmon recipe is simple yet packed with flavor, offering a nutritious, gluten-free, and casein-free meal. The salmon is seasoned with garlic, lemon, and herbs, and baked alongside fresh asparagus, which perfectly complements the fish. It’s a wholesome meal that’s high in omega-3 fatty acids and vitamins.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 bunch asparagus, trimmed
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
3. Arrange lemon slices on top of the salmon fillets and scatter the asparagus around them on the baking sheet.
4. Roast for 15-20 minutes or until the salmon flakes easily with a fork and the asparagus is tender.
5. Garnish with fresh parsley before serving.

This baked salmon with asparagus is a flavorful and healthy meal that’s easy to prepare and full of nutrients. The combination of garlic and lemon elevates the salmon, while the asparagus adds a slight crunch and balances the dish. It’s a perfect option for a light, nutritious dinner or lunch that doesn’t require much prep time but still feels special.

Spaghetti Squash with Marinara Sauce

For a gluten-free and casein-free take on classic spaghetti, this recipe uses roasted spaghetti squash as a substitute for pasta. The tender strands of squash pair wonderfully with a rich, homemade marinara sauce. It’s a lighter, healthier option that still delivers all the flavors of a comforting Italian dish.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups marinara sauce (gluten-free and dairy-free)
• Fresh basil, for garnish
• Nutritional yeast, for topping (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, and season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash roasts, heat the marinara sauce in a saucepan over medium heat.
5. Once the squash is done, use a fork to scrape the flesh into strands and place it in a large bowl.
6. Top with marinara sauce, fresh basil, and a sprinkle of nutritional yeast if desired.

This spaghetti squash with marinara sauce is a satisfying, gluten-free, and casein-free alternative to traditional pasta. The spaghetti squash provides a light, slightly sweet base for the savory marinara sauce. It’s a delicious,

grilled Lemon Herb Chicken with Cauliflower Rice

This simple yet flavorful grilled lemon herb chicken served with cauliflower rice is a delicious, gluten-free, and casein-free meal. The marinated chicken is bursting with fresh lemon, garlic, and herbs, and paired with cauliflower rice for a light, low-carb side. It’s an easy and satisfying dish for both weeknight dinners and weekend gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish, and pour the marinade over the chicken. Let it marinate for at least 30 minutes in the fridge.
3. While the chicken is marinating, heat a large skillet over medium heat. Add the grated cauliflower and cook in a little olive oil for about 5-7 minutes, until the cauliflower is tender and lightly golden.
4. Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken for 6-8 minutes on each side or until fully cooked.
5. Serve the grilled chicken alongside the cauliflower rice, garnished with fresh parsley.

This grilled lemon herb chicken with cauliflower rice is a fantastic gluten-free and casein-free meal that’s light but full of flavor. The marinated chicken is juicy and aromatic, with a zesty lemon kick, while the cauliflower rice provides a low-carb, nutrient-packed side that mimics the texture of traditional rice. It’s a balanced and satisfying meal that’s perfect for any time of day.

Roasted Brussels Sprouts and Sweet Potato Hash

This hearty roasted Brussels sprouts and sweet potato hash is a delicious, one-pan meal that’s both gluten-free and casein-free. The roasted Brussels sprouts add a crispy texture, while the sweet potatoes provide natural sweetness. Tossed together with a few simple seasonings, it’s a nutrient-dense dish that’s perfect for breakfast or a side at dinner.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread the vegetables out on a baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the Brussels sprouts are crispy.
5. Garnish with fresh parsley before serving.

This roasted Brussels sprouts and sweet potato hash is the perfect combination of savory and sweet. The Brussels sprouts get crispy around the edges while retaining their earthy flavor, and the sweet potatoes caramelize into tender, sweet cubes. It’s a filling and flavorful side dish that can easily be enjoyed on its own for breakfast or served alongside your favorite protein for dinner.

Avocado and Cucumber Salad with Lemon Dressing

This refreshing avocado and cucumber salad with lemon dressing is a light, gluten-free, and casein-free dish that’s perfect for warm weather. The creamy avocado pairs beautifully with the crisp cucumber, and the lemon dressing adds a zesty finishing touch. It’s a great side salad that’s quick and easy to prepare.

Ingredients:

• 2 avocados, diced
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. In a large bowl, combine the diced avocados, sliced cucumber, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh dill before serving.

This avocado and cucumber salad is an incredibly light and refreshing dish, perfect for a healthy lunch or side at dinner. The creamy avocado and crisp cucumber create a delightful contrast in texture, while the lemon dressing brings a bright, zesty flavor to the dish. It’s an excellent option for anyone looking for a gluten-free, casein-free meal that’s both simple and satisfying.

Eggplant and Chickpea Curry

This hearty eggplant and chickpea curry is a flavorful, gluten-free, and casein-free dish that’s perfect for a cozy meal. The eggplant absorbs the spices and coconut milk, creating a creamy, rich base, while the chickpeas add protein and heartiness. Served with rice or quinoa, it’s a comforting, nutritious dish that’s full of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Stir in the curry powder and cook for 1 minute to release the spices’ flavors.
3. Add the diced eggplant and cook for 5 minutes, stirring occasionally.
4. Add the chickpeas, coconut milk, and vegetable broth. Bring the mixture to a simmer and cook for 20-25 minutes, or until the eggplant is tender.
5. Season with salt and pepper to taste, then serve the curry topped with fresh cilantro.

This eggplant and chickpea curry is a warm, comforting dish that’s full of rich, savory flavors. The combination of eggplant, chickpeas, and coconut milk creates a creamy texture while the curry powder brings just the right amount of heat and depth. It’s a filling and nutritious dish that works perfectly for lunch or dinner, especially when served with a side of rice or quinoa.

Cauliflower Steaks with Chimichurri Sauce

These roasted cauliflower steaks with chimichurri sauce are a bold and delicious gluten-free and casein-free dish. The cauliflower is sliced into thick “steaks” and roasted until golden and tender, while the chimichurri sauce provides a zesty, herbaceous kick. This dish works as a main course or a side dish and is sure to impress.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup fresh parsley, chopped
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Trim the leaves and stem from the cauliflower and slice the head into 3-4 thick “steaks.”
3. Drizzle the cauliflower steaks with olive oil and season with salt and pepper.
4. Place the steaks on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden brown and tender.
5. While the cauliflower is roasting, prepare the chimichurri sauce by combining parsley, red wine vinegar, olive oil, garlic, red pepper flakes, and oregano in a small bowl. Mix well.
6. Serve the cauliflower steaks topped with the chimichurri sauce.

This roasted cauliflower steak with chimichurri sauce is a flavorful and satisfying gluten-free and casein-free option. The cauliflower steaks are perfectly tender with crispy edges, and the chimichurri adds a vibrant and tangy flavor that elevates the dish. It’s a great plant-based meal that’s packed with flavor, making it ideal for both vegetarians and non-vegetarians alike.

Baked Sweet Potato with Black Bean Salsa

This baked sweet potato with black bean salsa is a filling, gluten-free, and casein-free dish that combines the earthy sweetness of the sweet potato with the spicy, tangy black bean salsa. It’s easy to prepare, and the flavors come together beautifully for a nutritious meal that works for lunch or dinner.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup cherry tomatoes, chopped
• 1 tablespoon lime juice
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and bake on a baking sheet for 40-45 minutes, or until tender.
3. While the potatoes are baking, prepare the black bean salsa by combining the black beans, red onion, corn, tomatoes, lime juice, cumin, salt, and pepper in a bowl.
4. Once the sweet potatoes are done, slice them open and fluff the flesh with a fork.
5. Top the sweet potatoes with the black bean salsa and garnish with fresh cilantro.

This baked sweet potato with black bean salsa is a hearty, gluten-free, and casein-free dish that’s both nutritious and satisfying. The sweetness of the baked sweet potatoes pairs perfectly with the tangy and slightly spicy black bean salsa. It’s a wholesome, flavorful meal that can be enjoyed on its own or as part of a larger spread.

Lemon Garlic Shrimp and Asparagus

This lemon garlic shrimp and asparagus dish is a light, flavorful, and gluten-free meal that’s both satisfying and easy to prepare. The shrimp are marinated in a zesty lemon-garlic mixture, then sautéed until tender and juicy, while the asparagus provides a tender yet crisp texture. It’s a well-balanced dish that’s perfect for a quick weeknight dinner or a weekend gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a bowl, combine the shrimp, 2 tablespoons of olive oil, garlic, lemon juice, lemon zest, paprika, salt, and pepper. Toss to coat and let it marinate for 15 minutes.
2. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 4-5 minutes, or until tender-crisp.
3. Add the shrimp to the skillet and cook for 3-4 minutes, until they turn pink and are cooked through.
4. Garnish with fresh parsley before serving.

This lemon garlic shrimp and asparagus dish is a refreshing, gluten-free, and casein-free meal that’s packed with flavor. The shrimp are tender and juicy, enhanced by the bright and zesty lemon garlic marinade, while the asparagus offers a satisfying crunch. It’s a quick and easy dish that’s perfect for a healthy dinner.

Spicy Cauliflower Tacos

These spicy cauliflower tacos are a flavorful, gluten-free, and casein-free twist on traditional tacos. The roasted cauliflower is seasoned with chili powder, cumin, and paprika, giving it a smoky, spicy kick. When paired with fresh toppings like avocado, cilantro, and a tangy lime dressing, these tacos become a satisfying meal perfect for Taco Tuesday or any night of the week.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 8 small gluten-free tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread the cauliflower on a baking sheet in a single layer.
3. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and crispy.
4. While the cauliflower is roasting, prepare the dressing by whisking together olive oil, lime juice, mustard, salt, and pepper.
5. Heat the gluten-free tortillas in a dry skillet for 1-2 minutes until warm.
6. Assemble the tacos by placing roasted cauliflower in each tortilla, then topping with avocado, fresh cilantro, and a drizzle of lime dressing.

These spicy cauliflower tacos are a perfect balance of smoky, spicy, and creamy flavors. The roasted cauliflower gives a satisfying bite and smoky depth, while the creamy avocado and tangy lime dressing add freshness. It’s a delicious, plant-based, gluten-free, and casein-free meal.

Baked Chicken Thighs with Sweet Potato Fries

This baked chicken thighs with sweet potato fries dish is a hearty, gluten-free, and casein-free meal that’s simple yet full of flavor. The chicken thighs are seasoned with garlic, rosemary, and thyme, then baked until crispy and juicy. The sweet potato fries are roasted to perfection, providing a natural sweetness that complements the savory chicken.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 medium sweet potatoes, peeled and cut into fries
• 1 tablespoon olive oil
• 1/2 teaspoon paprika

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Place the chicken thighs on a baking sheet. Drizzle with olive oil and rub with garlic, rosemary, thyme, salt, and pepper. Set aside.
3. In a separate bowl, toss the sweet potato fries with olive oil, paprika, salt, and pepper.
4. Arrange the sweet potato fries on another baking sheet in a single layer and bake for 15 minutes.
5. After 15 minutes, add the chicken thighs to the oven and bake everything for an additional 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
6. Serve the baked chicken thighs with the sweet potato fries.

This baked chicken thighs with sweet potato fries is a simple, flavorful, and well-balanced meal that’s perfect for any day of the week. The chicken thighs are juicy with crispy skin, and the sweet potato fries offer a delicious, slightly sweet complement. It’s an easy-to-make dish that’s both comforting and healthy.

Quinoa-Stuffed Bell Peppers

These quinoa-stuffed bell peppers are a delicious and healthy gluten-free and casein-free dish. The bell peppers are filled with a savory quinoa mixture, combined with vegetables and herbs, and baked to perfection. This meal is packed with protein, fiber, and essential nutrients, making it a great option for lunch or dinner.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 tablespoon olive oil
• 1 onion, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
3. Heat olive oil in a skillet over medium heat. Add the onion and zucchini and cook for 5-7 minutes until softened.
4. Stir in the corn, black beans, cumin, paprika, salt, and pepper. Cook for an additional 3-4 minutes.
5. Combine the cooked quinoa with the vegetable mixture and stir to combine.
6. Stuff each bell pepper with the quinoa mixture and cover the baking dish with foil.
7. Bake for 25-30 minutes until the peppers are tender.
8. Garnish with fresh cilantro before serving.

These quinoa-stuffed bell peppers are a filling and nutritious gluten-free and casein-free meal. The quinoa and vegetables provide a hearty and flavorful filling, while the bell peppers add a fresh and slightly sweet crunch. It’s a well-rounded dish that’s perfect for meal prep or a satisfying dinner.

Grilled Vegetable Skewers with Balsamic Glaze

These grilled vegetable skewers with balsamic glaze are a flavorful, gluten-free, and casein-free meal that’s easy to make and perfect for grilling season. The vegetables—such as zucchini, bell peppers, mushrooms, and onions—are marinated in olive oil and balsamic vinegar, then grilled to perfection and drizzled with a tangy balsamic glaze.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 bell pepper, cut into chunks
• 1 onion, cut into chunks
• 8 oz mushrooms, halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste
• 1/4 cup balsamic glaze (store-bought or homemade)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, toss the zucchini, bell pepper, onion, and mushrooms with olive oil, balsamic vinegar, salt, and pepper.
3. Thread the vegetables onto skewers, alternating between different types.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
5. Drizzle with balsamic glaze before serving.

These grilled vegetable skewers with balsamic glaze are a light, gluten-free, and casein-free dish packed with flavor. The tangy balsamic vinegar adds a delicious depth to the grilled vegetables, making them savory and satisfying. They’re a great side dish or can be enjoyed as a main when paired with a protein of choice.

Roasted Butternut Squash Soup

This creamy, roasted butternut squash soup is a warm and comforting gluten-free, casein-free dish that’s perfect for fall and winter. The butternut squash is roasted until caramelized, then blended with vegetables and herbs to create a smooth and velvety soup. It’s a simple yet flavorful dish that’s both nourishing and satisfying.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
3. Roast the squash for 30-35 minutes, or until tender and lightly caramelized.
4. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
5. Add the roasted squash to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring to a simmer for 10 minutes.
6. Use an immersion blender to blend the soup until smooth. If needed, add more broth to reach the desired consistency.
7. Garnish with fresh parsley before serving.

This roasted butternut squash soup is velvety smooth, flavorful, and perfect for a cozy meal. The roasting process brings out the natural sweetness of the squash, while the cinnamon and nutmeg add a warm, aromatic touch. It’s an easy-to-make, gluten-free, and casein-free dish that’s perfect for any occasion.

Note: More recipes are coming soon