33+ Flavorful Gluten-Free, Corn-Free Recipes for Every Meal

Finding the right recipes when you’re navigating dietary restrictions can feel like a challenge.

Whether you’re managing gluten intolerance, a corn allergy, or just looking to make healthier choices, it’s crucial to have a collection of reliable recipes to fall back on.

The good news is that there are plenty of tasty, satisfying dishes that are both gluten-free and corn-free.

From hearty breakfasts to satisfying dinners and indulgent desserts, you don’t have to compromise on flavor or nutrition.

In this post, we’ve rounded up over 33 gluten-free, corn-free recipes that will suit a variety of tastes and preferences, helping you create meals that are both delicious and safe.

33+ Flavorful Gluten-Free, Corn-Free Recipes for Every Meal

Eating gluten-free and corn-free doesn’t have to be difficult or boring.

With these 33+ recipes, you can enjoy flavorful meals every day without the worry of irritating ingredients.

Whether you’re cooking for yourself or your whole family, these options are perfect for anyone looking to maintain a balanced, wholesome diet without sacrificing taste.

Enjoy the freedom of discovering new ingredients and creative combinations as you embark on your gluten- and corn-free journey.

Quinoa-Stuffed Bell Peppers

Quinoa-stuffed bell peppers are a delicious and nutritious dish that’s naturally gluten-free and corn-free. The tender bell peppers are filled with a savory quinoa mixture, combined with vegetables, beans, and your choice of cheese. It’s a wholesome meal packed with fiber, protein, and essential vitamins, making it perfect for lunch or dinner.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup chopped onions
• 1/2 cup shredded mozzarella cheese (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is fully cooked and liquid is absorbed. Fluff with a fork.
3. In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, onions, cumin, garlic powder, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture, packing it tightly.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
6. Remove the foil and sprinkle cheese over the top of each pepper (if using). Bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.
7. Garnish with fresh cilantro before serving.

The quinoa-stuffed bell peppers make for an incredibly satisfying meal. Not only do they provide the perfect balance of vegetables, grains, and protein, but they are also easy to customize. You can add other ingredients like olives, zucchini, or your preferred seasonings to elevate the flavors. It’s an excellent dish for meal prep, as the leftovers keep well in the fridge for a few days. Whether you’re hosting a gathering or just preparing a weeknight dinner, these stuffed peppers are a crowd-pleaser and a go-to for those following gluten and corn-free diets.

Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is a comforting, vibrant dish filled with wholesome ingredients. It’s packed with the earthy flavors of sweet potatoes, the heartiness of chickpeas, and a blend of aromatic spices that give it a unique warmth. This gluten-free and corn-free curry is perfect as a stand-alone dish or served with rice or gluten-free flatbread for a more filling meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes, until softened.
2. Add garlic and ginger, and cook for another minute until fragrant.
3. Stir in curry powder, turmeric, and coriander. Cook for another 2 minutes, allowing the spices to bloom.
4. Add the cubed sweet potatoes, chickpeas, coconut milk, diced tomatoes, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
6. Adjust seasoning with more salt and pepper if necessary.
7. Serve hot, garnished with fresh cilantro and lime wedges.

This Sweet Potato and Chickpea Curry offers a perfect balance of creaminess from the coconut milk and a rich, comforting spiciness from the curry blend. The dish is naturally filling due to the sweet potatoes and chickpeas, making it a great option for a hearty meal. It’s both vegan and gluten-free, ensuring that it’s suitable for a variety of dietary restrictions. The leftovers can be stored in the fridge and will only become more flavorful as the spices meld together. For added texture, consider serving it with a side of gluten-free naan or brown rice.

Zucchini Noodles with Pesto Chicken

Zucchini noodles with pesto chicken offer a fresh, low-carb, and gluten-free alternative to traditional pasta dishes. The zucchini noodles are a great substitute for pasta, providing a light and nutritious base that pairs beautifully with a rich pesto sauce and tender chicken. This dish is not only healthy but incredibly quick and easy to prepare, making it a perfect weeknight dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 chicken breasts
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese (optional)
• 1/4 cup pine nuts, toasted (optional)
• Salt and pepper, to taste
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 cup nutritional yeast (optional for vegan pesto)

Instructions:

1. For the pesto, combine the basil, garlic, olive oil, lemon juice, and nutritional yeast (if using) in a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Set aside.
2. Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes per side, or until golden brown and fully cooked. Remove from the pan and set aside to rest.
3. In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté for about 30 seconds.
4. Add the zucchini noodles to the skillet and sauté for about 3-4 minutes, until slightly tender.
5. Slice the cooked chicken and add it to the zucchini noodles. Drizzle the pesto sauce over the top and toss to coat.
6. Garnish with Parmesan cheese and toasted pine nuts if desired, then serve immediately.

This Zucchini Noodles with Pesto Chicken is the ultimate light yet satisfying meal. The zucchini noodles take on the pesto beautifully, and the juicy chicken adds the perfect amount of protein. If you’re looking to keep things vegan, you can skip the chicken and Parmesan cheese, and the dish will still be just as delightful. It’s a great low-carb, gluten-free, and corn-free meal that satisfies all the cravings of a traditional pasta dish but in a healthier, fresher form. Perfect for a light lunch or dinner that doesn’t compromise on flavor or texture.

Roasted Cauliflower and Chickpea Salad

This Roasted Cauliflower and Chickpea Salad is a vibrant, protein-packed dish that’s perfect for a healthy lunch or dinner. The cauliflower and chickpeas are roasted to golden perfection, bringing out their natural sweetness and crunch. Tossed in a tangy dressing, this salad is bursting with flavor, and it’s naturally gluten-free and corn-free.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the cauliflower florets and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread them out in an even layer.
3. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden and tender, and the chickpeas are crispy.
4. While the cauliflower and chickpeas roast, whisk together tahini, lemon juice, maple syrup, and a pinch of salt to make the dressing.
5. Once roasted, let the cauliflower and chickpeas cool for a few minutes, then toss them with the mixed greens and red onion.
6. Drizzle the tahini dressing over the salad, toss gently, and serve immediately.

This salad is a perfect combination of warm roasted cauliflower and chickpeas with the refreshing crunch of mixed greens. The tangy tahini dressing ties it all together, making it a satisfying and filling option for those seeking a light, healthy meal. The roasted cauliflower adds a rich, savory flavor while the chickpeas provide fiber and protein, creating a balanced dish that’s both nourishing and delicious. Leftovers store well in the fridge and make for a great next-day meal.

Eggplant Parmesan (Gluten-Free and Corn-Free)

Eggplant Parmesan is a classic Italian dish, and this gluten-free, corn-free version offers all the comfort and flavor of the traditional dish without the wheat or corn. The eggplant is lightly breaded and baked until golden and crispy, then layered with marinara sauce and melted cheese. It’s a hearty, satisfying meal that works well for both casual dinners and special occasions.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 eggs, beaten
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese (optional)
• 1 1/2 cups marinara sauce (gluten and corn-free)
• 1 1/2 cups shredded mozzarella cheese (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dip each eggplant slice into the beaten eggs, then coat with the gluten-free breadcrumbs mixed with Parmesan cheese, pressing gently to adhere.
3. Place the breaded eggplant slices on the baking sheet in a single layer. Lightly spray them with olive oil.
4. Bake for 25-30 minutes, flipping the slices halfway through, until golden and crispy.
5. In a baking dish, spread a thin layer of marinara sauce, then arrange a layer of baked eggplant slices on top. Spoon more marinara sauce over the eggplant and top with mozzarella cheese.
6. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Eggplant Parmesan is a comforting dish that delivers rich, cheesy flavors while being entirely gluten and corn-free. The crispy eggplant serves as the perfect base, while the savory marinara and gooey cheese bring everything together in a delicious, hearty bite. It’s an excellent alternative to traditional breaded and fried versions, making it healthier but no less satisfying. This dish is great for serving as a main course, and it pairs beautifully with a side of gluten-free pasta or a simple salad.

Almond Flour Pancakes

These almond flour pancakes are soft, fluffy, and naturally gluten-free and corn-free. Almond flour lends a slightly nutty flavor, and the pancakes are rich in protein, making them a wholesome option for breakfast or brunch. These pancakes are easy to make and can be topped with your favorite fruits, nuts, or syrup for a customizable meal.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup
• Butter or coconut oil, for cooking

Instructions:

1. In a medium bowl, whisk together almond flour, baking powder, and salt.
2. In another bowl, beat the eggs, almond milk, vanilla extract, and honey (or maple syrup) until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until the batter comes together. If the batter seems too thick, add a little more almond milk to reach your desired consistency.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
5. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown on both sides.
6. Serve hot with your favorite toppings, such as fresh berries, syrup, or nut butter.

Almond flour pancakes are a fantastic gluten-free breakfast option that doesn’t compromise on flavor or texture. They’re naturally sweetened with a touch of honey or maple syrup, making them a healthier alternative to traditional pancakes. The nutty taste of the almond flour pairs wonderfully with fresh fruit, and the pancakes hold together beautifully, unlike some other gluten-free batters. These pancakes are perfect for any morning when you want a satisfying, healthy breakfast that feels indulgent.

Spaghetti Squash with Garlic and Herb Shrimp

This Spaghetti Squash with Garlic and Herb Shrimp is a light yet filling dish that offers a fresh take on pasta. The spaghetti squash acts as the base, mimicking traditional pasta with its delicate, spaghetti-like strands. Paired with garlic and herb shrimp, this dish is flavorful, nutritious, and perfect for a low-carb, gluten-free meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
2. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, until the squash is tender and the strands separate easily with a fork.
3. While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
4. Add the shrimp to the skillet, season with oregano, thyme, salt, and pepper, and cook for 3-4 minutes per side, until pink and fully cooked.
5. Once the squash is done, use a fork to scrape the strands of spaghetti squash into a serving dish.
6. Toss the spaghetti squash with the garlic and herb shrimp, fresh parsley, lemon juice, and lemon zest.
7. Serve immediately, garnished with additional parsley if desired.

This Spaghetti Squash with Garlic and Herb Shrimp is a light, flavorful dish that’s perfect for a quick and healthy dinner. The spaghetti squash adds a satisfying texture, while the shrimp delivers a burst of flavor from the garlic and herbs. It’s a great option for anyone following a gluten-free or low-carb diet, as it mimics the texture of pasta without the carbs. The addition of lemon brightens the dish, and the fresh parsley adds a touch of color. This dish is both elegant and easy to make, ideal for weeknights or special occasions.

woconut-Lime Chicken Skewers

These Coconut-Lime Chicken Skewers are bursting with tropical flavors. Marinated in a coconut milk and lime marinade, the chicken absorbs all the delicious spices, becoming tender and juicy when grilled. This gluten-free and corn-free recipe is perfect for grilling season and pairs beautifully with a fresh salad or rice.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup coconut milk
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together coconut milk, lime juice, olive oil, cumin, garlic powder, ginger, salt, and pepper.
2. Add the chicken cubes to the marinade and mix to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat. Thread the marinated chicken onto the skewers.
4. Grill the chicken skewers for 4-5 minutes per side, until the chicken is cooked through and has nice grill marks.
5. Serve hot with your favorite side dish, such as rice or a crisp salad.

The Coconut-Lime Chicken Skewers are a perfect combination of tangy lime and creamy coconut, creating a marinade that infuses the chicken with incredible flavor. The grilling process adds a smoky depth that contrasts beautifully with the brightness of the lime. This dish is simple yet full of flavor, making it a fantastic addition to any summer barbecue or weeknight dinner. The marinade is quick to make and the chicken cooks in no time, making it a go-to recipe for those looking for a flavorful and easy meal.

Grilled Lemon Herb Salmon

Grilled Lemon Herb Salmon is a simple yet flavorful dish that is naturally gluten-free and corn-free. The salmon is marinated in a zesty lemon herb mixture, then grilled to perfection, making it a light yet satisfying meal. It’s ideal for a quick weeknight dinner or a weekend gathering, offering a burst of fresh flavors from the herbs and citrus.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, parsley, dill, garlic, salt, and pepper.
3. Coat the salmon fillets with the lemon herb marinade and let them sit for 10-15 minutes.
4. Place the salmon fillets on the grill, skin-side down. Grill for 4-5 minutes per side, until the salmon is cooked through and flakes easily with a fork.
5. Serve immediately with lemon wedges on the side.

The Grilled Lemon Herb Salmon is a fresh, nutritious meal that’s packed with omega-3s and bright, zesty flavors. The citrusy marinade complements the rich, tender salmon perfectly. It’s easy to prepare, making it ideal for a quick dinner. This dish pairs wonderfully with a side of steamed vegetables or a light salad, making it a versatile meal that’s as healthy as it is delicious.

Roasted Butternut Squash Soup

This creamy Roasted Butternut Squash Soup is rich, velvety, and naturally gluten and corn-free. Roasting the squash intensifies its natural sweetness, and blending it with spices and coconut milk creates a velvety smooth texture. It’s perfect for cooler days and makes a comforting lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
3. In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
4. Add the roasted squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Use an immersion blender or a regular blender to puree the soup until smooth. Stir in the coconut milk, and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley or cilantro.

This Roasted Butternut Squash Soup is the perfect balance of sweet and savory flavors. The roasting process brings out the deep natural sweetness of the squash, which is complemented by the warm spices and the creamy coconut milk. This soup is both nourishing and comforting, making it a great option for fall and winter. It’s easy to make and perfect for meal prepping, as it stores well in the fridge or freezer for future meals.

Baked Salmon with Dijon and Maple Glaze

Baked Salmon with Dijon and Maple Glaze is a sweet and tangy dish that offers a delightful twist on classic baked salmon. The combination of Dijon mustard, maple syrup, and a dash of garlic creates a flavorful glaze that enhances the natural richness of the salmon. This gluten-free and corn-free recipe is perfect for a quick dinner or a special occasion.

Ingredients:

• 4 salmon fillets
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together Dijon mustard, maple syrup, olive oil, garlic, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the Dijon and maple glaze generously over each salmon fillet.
5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh thyme before serving.

The sweet and tangy glaze on this Baked Salmon is irresistible. The mustard provides a slight tanginess, while the maple syrup adds a touch of sweetness, making this dish a crowd-pleaser. The salmon comes out perfectly tender and flavorful. It’s an easy yet elegant dish that pairs beautifully with steamed vegetables or a light salad for a complete meal.

Grilled Veggie Skewers with Tofu

These Grilled Veggie Skewers with Tofu are a colorful, nutritious, and satisfying meal. Packed with a variety of vegetables and marinated tofu, these skewers are grilled to perfection and offer a smoky flavor that complements the natural sweetness of the veggies. This recipe is perfect for a gluten-free and corn-free barbecue or as a weeknight dinner.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper. Toss the tofu cubes and vegetables in the marinade and let sit for 15-20 minutes.
3. Thread the tofu and vegetables onto skewers, alternating between tofu and the various vegetables.
4. Grill the skewers for 5-7 minutes per side, or until the vegetables are tender and slightly charred, and the tofu is golden.
5. Serve immediately, with a side of quinoa or rice if desired.

These Grilled Veggie Skewers with Tofu are bursting with flavor and color, offering a great balance of protein and vegetables. The balsamic vinegar marinade adds a touch of acidity that enhances the sweetness of the veggies, while the tofu provides a satisfying bite. It’s an easy, customizable dish that works perfectly for outdoor gatherings or as a quick weeknight dinner.

Stuffed Acorn Squash with Quinoa and Cranberries

Stuffed Acorn Squash with Quinoa and Cranberries is a wholesome and festive dish, ideal for special occasions or cozy weeknight dinners. The natural sweetness of the acorn squash pairs beautifully with the nutty quinoa and the tartness of the cranberries. This dish is gluten-free, corn-free, and full of fall flavors.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts (optional)
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
3. Roast the squash for 35-40 minutes, until tender and caramelized.
4. Meanwhile, cook the quinoa in vegetable broth according to package instructions.
5. Once the quinoa is cooked, stir in the dried cranberries and chopped nuts (if using). Season with cinnamon, salt, and pepper.
6. Stuff the roasted acorn squash halves with the quinoa mixture.
7. Serve immediately, garnished with additional fresh herbs if desired.

This Stuffed Acorn Squash with Quinoa and Cranberries is a visually stunning and flavorful dish. The sweetness of the roasted squash complements the savory quinoa filling, while the cranberries add a burst of tartness. This dish is perfect for fall and winter, and it’s a fantastic option for holiday gatherings or a special meal.

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is fresh, light, and full of vibrant flavors. Packed with chickpeas, cucumber, tomatoes, red onion, and olives, this salad is tossed in a zesty lemon dressing, making it a perfect side dish or light main course. It’s naturally gluten and corn-free, and can be easily made ahead for meal prep.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, olives, and feta cheese (if using).
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld.

This Mediterranean Chickpea Salad is light, refreshing, and perfect for a healthy lunch or as a side dish to grilled meats or seafood. The tangy lemon dressing adds a nice punch to the salad, while the chickpeas provide a great source of protein. It’s a perfect dish for warm weather and can easily be stored for lunch leftovers.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles (or “zoodles”) paired with a fresh, homemade pesto sauce and juicy cherry tomatoes create a light and refreshing dish that’s perfect for a gluten-free, corn-free meal. The zucchini noodles provide a low-carb, nutrient-rich base, while the pesto brings a rich, herbal flavor, and the cherry tomatoes add a burst of sweetness.

Ingredients:

• 3 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
• 1/4 cup grated Parmesan cheese (optional)
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Make the pesto by blending the basil, pine nuts, garlic, olive oil, Parmesan (if using), salt, and pepper in a food processor until smooth.
2. Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until tender but still al dente.
3. Add the pesto to the skillet and toss to coat the zucchini noodles evenly.
4. Stir in the cherry tomatoes and cook for another 1-2 minutes until warmed through.
5. Serve immediately, garnished with extra Parmesan if desired.

This Zucchini Noodles with Pesto and Cherry Tomatoes dish is a fresh, healthy alternative to traditional pasta. The pesto sauce infuses the noodles with a burst of basil flavor, and the cherry tomatoes offer a juicy, sweet contrast. It’s a perfect option for a light lunch or dinner, and it’s easily customizable—feel free to add grilled chicken, shrimp, or other veggies if you like.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a hearty and flavorful vegetarian option, packed with fiber and nutrients. Roasted sweet potatoes and seasoned black beans are wrapped in gluten-free tortillas, creating a satisfying meal that is both filling and healthy. Topped with fresh avocado, cilantro, and a squeeze of lime, these tacos are a delicious twist on a classic.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized.
3. While the sweet potatoes roast, warm the black beans in a small pot over medium heat, seasoning with salt and pepper.
4. To assemble the tacos, warm the gluten-free tortillas in a skillet or microwave.
5. Spoon some of the roasted sweet potatoes and black beans onto each tortilla, and top with avocado slices, fresh cilantro, and a squeeze of lime.
6. Serve immediately.

These Sweet Potato and Black Bean Tacos are the perfect combination of flavors and textures. The sweet potatoes offer a slightly sweet and savory base, while the black beans provide a hearty, protein-rich filling. The avocado adds creaminess, and the cilantro and lime bring a refreshing zing. These tacos are not only gluten-free and corn-free but also entirely vegan, making them a great option for a plant-based meal.

Chickpea and Spinach Curry

Chickpea and Spinach Curry is a flavorful, comforting dish that’s perfect for a hearty, gluten-free, and corn-free meal. This rich curry features tender chickpeas and fresh spinach cooked in a spiced tomato-based sauce, infused with fragrant turmeric, cumin, and coriander. It’s simple to make, packed with nutrients, and pairs beautifully with basmati rice or gluten-free naan.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened.
2. Add the cumin, turmeric, coriander, and chili powder. Stir and cook for another minute until the spices become fragrant.
3. Stir in the diced tomatoes, chickpeas, and coconut milk. Bring the mixture to a simmer, and cook for 10-15 minutes, until the sauce has thickened slightly.
4. Add the chopped spinach and cook for an additional 3-4 minutes until wilted.
5. Season with salt and pepper to taste and garnish with fresh cilantro.
6. Serve hot with rice or gluten-free naan.

This Chickpea and Spinach Curry is hearty and flavorful, packed with protein-rich chickpeas and nutrient-dense spinach. The aromatic spices create a deep, satisfying flavor profile, and the coconut milk adds creaminess without being overly heavy. This dish is perfect for a cozy dinner and is naturally vegan and gluten-free. It’s sure to become a favorite in your weeknight rotation!

Cauliflower Rice Stir-Fry with Veggies

Cauliflower Rice Stir-Fry with Veggies is a healthy and gluten-free alternative to traditional fried rice. Made with cauliflower rice and a mix of colorful vegetables, this dish is quick to prepare, loaded with nutrients, and bursting with flavor. It’s an excellent choice for those looking for a low-carb meal that’s just as satisfying as regular stir-fry.

Ingredients:

• 1 small head cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons sesame oil
• 1 red bell pepper, diced
• 1 carrot, julienned
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 tablespoons gluten-free soy sauce or tamari
• 2 green onions, sliced
• Salt and pepper, to taste
• 2 eggs (optional), scrambled

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the bell pepper, carrot, peas, and garlic, and sauté for 5-7 minutes until the vegetables are tender.
2. Add the cauliflower rice to the skillet and cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
3. Stir in the soy sauce or tamari, green onions, salt, and pepper. If using eggs, scramble them in a separate pan and add them to the stir-fry.
4. Serve hot, garnished with additional green onions if desired.

This Cauliflower Rice Stir-Fry with Veggies is a quick and nutritious dish that’s packed with flavor. The cauliflower rice absorbs the savory soy sauce and sesame oil, giving it a delicious, rice-like texture. The mix of vegetables adds color, crunch, and nutrients, making this a balanced meal. It’s a great option for a light lunch or dinner, and it’s easily customizable with your favorite vegetables or proteins.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and healthy dish that uses spaghetti squash as a pasta alternative. The squash is roasted until tender and then topped with a colorful mix of sautéed vegetables and a simple olive oil and garlic dressing. It’s a gluten-free, corn-free, and low-carb option that’s perfect for a nutritious meal.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle the spaghetti squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet.
2. Roast for 35-40 minutes, or until the squash is tender and the strands separate easily with a fork.
3. While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender.
4. Add the garlic and sauté for an additional 1-2 minutes until fragrant.
5. Once the squash is done, use a fork to scrape the strands into a serving dish.
6. Toss the spaghetti squash with the sautéed vegetables and fresh basil.
7. Serve with a sprinkle of Parmesan cheese if desired.

Spaghetti Squash Primavera is a vibrant, vegetable-packed dish that’s as satisfying as pasta but much lighter. The spaghetti squash provides a delicate, noodle-like texture, while the sautéed vegetables add a burst of color and flavor. It’s a perfect gluten-free, corn-free meal that can be enjoyed on its own or paired with your favorite protein.

Baked Chicken Thighs with Sweet Potato and Brussels Sprouts

Baked Chicken Thighs with Sweet Potato and Brussels Sprouts is a wholesome, one-pan meal that is both comforting and nourishing. The chicken thighs are roasted with sweet potatoes and Brussels sprouts, creating a perfectly balanced dinner with a mix of protein, fiber, and healthy fats. It’s a simple, fuss-free recipe that’s perfect for busy weeknights.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh rosemary, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the chicken thighs on the baking sheet, skin-side up. Drizzle with 1 tablespoon of olive oil, and season with paprika, garlic powder, salt, and pepper.
3. Toss the sweet potato cubes and Brussels sprouts with the remaining olive oil, salt, and pepper, and spread them around the chicken thighs on the baking sheet.
4. Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve immediately, garnished with fresh rosemary.

This Baked Chicken Thighs with Sweet Potato and Brussels Sprouts dish is simple yet packed with flavor. The chicken thighs become beautifully crispy on the outside while staying juicy on the inside. The roasted sweet potatoes and Brussels sprouts provide a delicious, earthy complement to the chicken, making this a well-rounded, satisfying meal that’s easy to prepare and full of wholesome ingredients.

Note: More recipes are coming soon