37+ Delicious Gluten-Free Corn Syrup-Free Recipes You Need to Try

In a world full of dietary restrictions and health-conscious choices, it can be a challenge to find recipes that meet specific needs without sacrificing flavor.

Whether you’re avoiding gluten or simply steering clear of corn syrup, finding the right ingredients can sometimes feel overwhelming.

That’s where this collection comes in! We’ve curated a list of 37+ mouthwatering recipes that are not only gluten-free but also corn syrup-free.

From savory meals to indulgent desserts, these recipes are designed to fuel your body with wholesome ingredients that keep you feeling satisfied and nourished.

Ready to explore a world of delicious options that fit your dietary needs? Let’s dive in!

37+ Delicious Gluten-Free Corn Syrup-Free Recipes You Need to Try

Eating gluten-free and corn syrup-free doesn’t mean you have to give up flavor or variety.

With these 37+ recipes, you can enjoy a wide array of dishes—from hearty breakfasts to savory dinners and delectable treats—without worrying about hidden gluten or corn syrup.

Each recipe has been crafted with care to ensure it’s both satisfying and nutritious, so you can indulge in food that not only tastes great but makes you feel great too.

Whether you’re new to these dietary choices or a seasoned pro, these recipes will quickly become staples in your kitchen.

Quinoa and Black Bean Salad

This light and refreshing salad is packed with protein from quinoa and black beans, making it both nutritious and filling. The combination of fresh vegetables, tangy lime dressing, and a hint of cumin gives it a flavorful kick. It’s a perfect dish for a light lunch, picnic, or a side for dinner.

Ingredients:

• 1 cup quinoa (rinsed)
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 lime, juiced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat and simmer, covered, for about 15 minutes or until the water is absorbed. Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
4. Serve chilled or at room temperature.

This salad is not only a delicious, gluten-free, and corn-syrup-free option, but it also provides a perfect balance of textures and flavors. The quinoa gives it a fluffy, nutty base, while the black beans and vegetables add crunch and freshness. The lime and cumin dressing ties it all together with a zesty, aromatic kick.

Almond Flour Pancakes

These light, fluffy almond flour pancakes are a great gluten-free alternative to traditional pancakes. They’re easy to make, filling, and perfect for a cozy breakfast or brunch. The natural sweetness of almond flour gives them a slightly nutty flavor, and they pair perfectly with maple syrup or fresh berries.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp honey (optional)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a medium bowl, whisk together the almond flour, eggs, almond milk, honey (if using), vanilla extract, baking powder, and salt until smooth.
2. Heat a skillet or griddle over medium heat and add a little butter or coconut oil to coat the surface.
3. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
4. Serve with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.

These pancakes are perfect for a gluten-free breakfast that doesn’t compromise on flavor or texture. The almond flour provides a rich, slightly sweet taste, and the pancakes remain soft and fluffy despite being free of gluten and corn syrup. The best part is how versatile they are—add your preferred toppings for a personalized touch.

Roasted Sweet Potato and Chickpea Bowl

A hearty and nourishing bowl that’s full of roasted veggies, protein-packed chickpeas, and a tangy tahini dressing. This gluten-free and corn syrup-free recipe is both satisfying and nutrient-dense, ideal for a quick dinner or meal prep. The combination of sweet potatoes and chickpeas offers a great balance of carbs and protein.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
2. Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
3. In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Add more water if needed to reach a drizzle-able consistency.
4. Once the sweet potatoes and chickpeas are roasted, transfer them to a serving bowl. Drizzle with the tahini dressing and garnish with fresh parsley.
5. Serve immediately.

This roasted sweet potato and chickpea bowl is a warm, comforting meal that’s as satisfying as it is nourishing. The sweet potatoes provide a natural sweetness, while the chickpeas offer protein and fiber. The smoky flavor from the paprika and cumin complements the creamy tahini dressing perfectly. It’s a dish that can be enjoyed as a filling lunch or dinner and can also be made ahead for easy meal prep.

Zucchini Noodles with Pesto

A light and refreshing alternative to traditional pasta, zucchini noodles paired with a vibrant homemade pesto are the perfect gluten-free and corn syrup-free meal. This dish is a great way to enjoy a low-carb, flavorful option while still satisfying your cravings for Italian-inspired comfort food.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese (optional for dairy-free)
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• Juice of 1/2 lemon
• Salt and pepper to taste
• Cherry tomatoes (for garnish)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. Set them aside on a paper towel to absorb excess moisture.
2. In a food processor, combine the basil, pine nuts, Parmesan cheese (if using), garlic, lemon juice, salt, and pepper. Pulse until the mixture is finely chopped.
3. Slowly stream in the olive oil while continuing to pulse, until the pesto reaches your desired consistency.
4. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, just to warm through without letting them get too soft.
5. Toss the warm zucchini noodles with the pesto sauce and top with fresh cherry tomatoes.
6. Serve immediately.

This zucchini noodle pesto dish offers a healthy, gluten-free twist on classic pasta. The pesto provides a rich, savory flavor, and the zucchini noodles are light and refreshing, making this meal a fantastic option for anyone seeking a nutritious, veggie-packed dish. It’s a great way to enjoy a satisfying meal that won’t weigh you down.

Spaghetti Squash with Marinara Sauce

This gluten-free, low-carb dish is a wonderful alternative to traditional pasta. Roasted spaghetti squash is paired with a homemade marinara sauce, creating a savory and satisfying meal. Perfect for those who love classic Italian flavors but want a lighter, healthier option.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups homemade or store-bought marinara sauce (ensure it’s free of corn syrup)
• Fresh basil, for garnish
• Grated Parmesan cheese (optional for dairy-free)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 40-45 minutes, until the flesh is tender and easily shreds with a fork.
3. Once roasted, use a fork to scrape the flesh of the squash into noodle-like strands.
4. In a saucepan, heat the marinara sauce over medium heat until warmed through.
5. Serve the spaghetti squash noodles topped with marinara sauce and garnish with fresh basil and Parmesan cheese (if using).
6. Serve immediately.

This spaghetti squash with marinara sauce is a hearty yet light dish that satisfies those pasta cravings without the gluten or corn syrup. The natural sweetness of the roasted squash pairs beautifully with the rich marinara sauce. It’s a perfect option for a quick, healthy dinner or a comforting meal.

Chickpea Salad with Lemon-Tahini Dressing

A vibrant and satisfying salad made with protein-packed chickpeas, fresh vegetables, and a tangy lemon-tahini dressing. This salad is not only gluten-free and corn syrup-free, but it’s also an easy-to-make, nutrient-dense meal that’s perfect for lunch or as a side dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup parsley, chopped
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
2. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth.
3. Pour the dressing over the chickpea mixture and toss to combine.
4. Serve chilled or at room temperature.

This chickpea salad with lemon-tahini dressing is packed with flavor and texture. The chickpeas provide protein, while the cucumber and tomatoes add freshness and crunch. The tahini dressing brings a rich creaminess with a tangy citrus kick. This dish is perfect for a light, nutritious lunch or as a side dish for a larger meal.

Cauliflower Fried Rice

A healthy, gluten-free, and corn syrup-free version of the beloved fried rice, this cauliflower rice dish is low-carb, full of vegetables, and can be customized with your favorite protein. It’s a quick, flavorful meal that’s great for meal prep or a weeknight dinner.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 2 tbsp sesame oil
• 1/2 cup diced carrots
• 1/2 cup peas (frozen or fresh)
• 2 eggs, beaten
• 2 cloves garlic, minced
• 2 tbsp coconut aminos (or tamari for a soy-free option)
• 1 tbsp rice vinegar
• Green onions, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the carrots and peas, cooking for about 3-4 minutes, until softened.
2. Push the vegetables to the side of the pan, then add the beaten eggs and scramble until cooked through.
3. Add the garlic and cauliflower rice to the pan and stir-fry for 5-7 minutes until the cauliflower is tender.
4. Pour in the coconut aminos and rice vinegar, stirring to coat the mixture evenly.
5. Season with salt and pepper, then garnish with chopped green onions.
6. Serve immediately.

This cauliflower fried rice offers a delicious, low-carb twist on a classic takeout favorite. The cauliflower provides a light base that soaks up the savory flavors from the sesame oil and coconut aminos. It’s a versatile dish that can be customized with your favorite proteins, such as shrimp, chicken, or tofu.

Avocado and Egg Breakfast Bowl

A satisfying and nutrient-packed breakfast option, this avocado and egg bowl is full of healthy fats, protein, and fiber. It’s simple to make, filling, and perfect for a hearty start to the day.

Ingredients:

• 2 eggs
• 1 ripe avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (such as cilantro or parsley), for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook to your preferred level of doneness (fried, scrambled, or poached).
2. While the eggs cook, slice the avocado and halve the cherry tomatoes.
3. Once the eggs are cooked, place them in a bowl and arrange the avocado slices and cherry tomatoes around the eggs.
4. Season with salt and pepper, then garnish with fresh herbs.
5. Serve immediately.

This avocado and egg breakfast bowl is the perfect combination of creamy avocado, protein-rich eggs, and fresh tomatoes. It’s quick to prepare and provides long-lasting energy to keep you fueled throughout the morning. It’s a great choice for a gluten-free and corn syrup-free start to your day.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a satisfying, flavorful, and wholesome gluten-free meal. The combination of roasted sweet potatoes, black beans, and a zesty lime dressing makes these tacos both hearty and refreshing.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas (ensure they’re gluten-free)
• 1/4 cup red onion, thinly sliced
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
2. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat.
3. Warm the corn tortillas in a dry skillet or microwave for a few seconds.
4. To assemble the tacos, layer the roasted sweet potatoes, black beans, red onion, and fresh cilantro on each tortilla.
5. Squeeze lime wedges over the tacos before serving.

These sweet potato and black bean tacos are a great gluten-free meal that’s full of flavor and nutrition. The roasted sweet potatoes add a natural sweetness, while the black beans offer protein and fiber. Topped with a tangy lime squeeze, these tacos are satisfying and refreshing at the same time.

---

Each of these six additional recipes continues the theme of being gluten-free and corn syrup-free while offering a variety of satisfying, healthy meal options. Whether you’re looking for a light salad, hearty breakfast, or flavorful main dish, these recipes cater to different tastes and dietary needs. Enjoy a vibrant, nutrient-dense meal with ease!

Butternut Squash Soup

This velvety, comforting butternut squash soup is a perfect gluten-free and corn syrup-free option for cooler weather. With its naturally sweet and earthy flavor, this soup is both nutritious and filling, making it a perfect light meal or starter for any season.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (ensure it’s corn syrup-free)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
2. In a large pot, sauté the onion and garlic in a little olive oil over medium heat until softened, about 5 minutes.
3. Add the roasted butternut squash to the pot, along with the vegetable broth, cinnamon, and nutmeg. Bring to a simmer and cook for 5 minutes.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy. If desired, add coconut milk for extra creaminess.
5. Serve the soup hot, garnished with fresh parsley.

This butternut squash soup is the perfect balance of sweetness and savory flavors. The roasting process brings out the natural sweetness of the squash, and the warm spices enhance its comforting qualities. It’s an ideal dish for a chilly day and can easily be made in advance for quick meals throughout the week.

Lemon and Garlic Roasted Chicken

This lemon and garlic roasted chicken is a juicy, flavorful main dish that’s both simple and elegant. It’s seasoned with fresh herbs, garlic, and lemon, creating a savory, aromatic aroma that fills the kitchen. Served with a side of roasted vegetables, it makes a great gluten-free and corn syrup-free dinner option.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons, quartered
• 6 cloves garlic, smashed
• 2 tbsp olive oil
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a roasting pan.
2. Stuff the cavity of the chicken with the lemon quarters, garlic cloves, and a few sprigs of rosemary and thyme.
3. Drizzle the olive oil over the chicken and rub it into the skin. Sprinkle with rosemary, thyme, salt, and pepper.
4. Roast the chicken in the oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
5. Let the chicken rest for 10 minutes before carving and serving.

This roasted chicken is juicy, flavorful, and incredibly easy to prepare. The lemon and garlic infusion keeps the chicken moist while adding a delicious aromatic flavor. It’s a perfect main dish for any dinner or special occasion, and the leftovers are great for sandwiches, salads, or soups.

Avocado and Tomato Salad

This fresh avocado and tomato salad is a simple, nutrient-packed dish that’s perfect for a quick lunch or a side at dinner. The creamy avocado pairs perfectly with the juicy tomatoes, while a tangy dressing brings everything together. It’s a light, gluten-free, and corn syrup-free option that is incredibly easy to prepare.

Ingredients:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. In a large bowl, combine the diced avocados, halved cherry tomatoes, and sliced red onion.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the avocado and tomato mixture and toss gently to combine.
4. Garnish with fresh basil and serve immediately.

This avocado and tomato salad is a refreshing, healthy dish that’s quick to prepare. The creamy texture of the avocado complements the juiciness of the tomatoes, and the tangy dressing adds a delicious zip. It’s an excellent option for a light lunch or as a side for any meal.

Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts are crispy on the outside and tender on the inside, with a rich, tangy balsamic glaze that elevates their natural flavor. They make a great gluten-free and corn syrup-free side dish that pairs well with any main course.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional for a sweeter glaze)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
2. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
3. While the Brussels sprouts are roasting, heat the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, until the glaze thickens slightly.
4. Drizzle the balsamic glaze over the roasted Brussels sprouts and serve immediately.

These roasted Brussels sprouts with balsamic glaze are a flavorful and satisfying side dish. The roasting process enhances their natural sweetness, and the balsamic glaze adds a touch of richness. It’s a great addition to any dinner, especially when paired with roasted meats or a grain-based salad.

chickpea and Spinach Stew

This chickpea and spinach stew is a hearty, flavorful, and protein-packed dish. The combination of chickpeas, spinach, and aromatic spices makes for a rich, nourishing stew that’s perfect for a cozy dinner. It’s naturally gluten-free and corn syrup-free, making it a healthy option for any meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Fresh lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chickpeas, vegetable broth, cumin, turmeric, salt, and pepper. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
3. Add the chopped spinach and cook for an additional 2-3 minutes, until the spinach wilts.
4. Serve the stew hot with a squeeze of fresh lemon juice for added brightness.

This chickpea and spinach stew is warming, hearty, and full of flavors. The cumin and turmeric give the dish a savory, earthy depth, while the spinach adds a burst of green goodness. It’s a filling, nourishing meal that can be enjoyed on its own or with a side of gluten-free bread.

Coconut-Lime Chia Pudding

This coconut-lime chia pudding is a refreshing and healthy dessert or snack. It’s naturally sweetened with coconut milk and a touch of honey, making it both creamy and satisfying. The lime zest adds a bright, zesty twist that pairs wonderfully with the richness of the coconut.

Ingredients:

• 1 cup canned coconut milk
• 3 tbsp chia seeds
• 1 tbsp honey (or maple syrup)
• Zest of 1 lime
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk together the coconut milk, chia seeds, honey, lime zest, and vanilla extract until well combined.
2. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Before serving, give the pudding a good stir to break up any clumps. Garnish with additional lime zest or fresh berries if desired.

This coconut-lime chia pudding is a light, creamy, and indulgent treat that’s both satisfying and healthy. The coconut milk gives it a rich, smooth texture, while the lime zest adds a refreshing pop of flavor. It’s a great make-ahead dessert or snack that’s gluten-free and corn syrup-free.

Sweet Potato and Kale Salad

This vibrant and filling salad is loaded with nutritious ingredients like roasted sweet potatoes, hearty kale, and a tangy vinaigrette dressing. It’s a gluten-free, corn syrup-free dish that works as a main or side, offering a delightful balance of flavors and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries (ensure they’re corn syrup-free)
• 1/4 cup pumpkin seeds (or sunflower seeds)
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes, until tender.
2. While the sweet potatoes are roasting, massage the kale with a little olive oil and salt to soften it, making it more palatable and easier to digest.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and maple syrup to make the dressing.
4. Once the sweet potatoes are roasted, let them cool slightly before adding them to the massaged kale along with the red onion, dried cranberries, and pumpkin seeds.
5. Drizzle with the dressing and toss to combine. Serve immediately.

This sweet potato and kale salad is a nutrient-packed powerhouse that’s both filling and refreshing. The sweetness of the roasted sweet potatoes and dried cranberries pairs perfectly with the earthy kale, while the balsamic dressing ties everything together for a tangy finish.

Grilled Salmon with Mango Salsa

This grilled salmon paired with a vibrant mango salsa makes for a delicious, light, and healthy gluten-free dinner. The rich, flaky salmon is complemented by the bright, sweet flavors of the salsa, making this a perfect meal for warm weather or any time you’re craving something fresh and satisfying.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 mango, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp honey (optional)

Instructions:

1. Preheat your grill or grill pan over medium heat. Rub the salmon fillets with olive oil, salt, and pepper.
2. Grill the salmon for about 4-5 minutes per side, or until cooked through and flaky.
3. While the salmon is grilling, prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, lime juice, and honey (if using) in a bowl. Stir gently to combine.
4. Serve the grilled salmon with a generous spoonful of mango salsa on top.

This grilled salmon with mango salsa is a light, flavorful dish that’s perfect for a healthy dinner. The sweet and tangy salsa brightens up the rich, savory salmon, creating a wonderful contrast of flavors. It’s an easy-to-make, gluten-free meal that’s both satisfying and refreshing.

Quinoa-Stuffed Bell Peppers

These quinoa-stuffed bell peppers are loaded with protein, fiber, and nutrients. Filled with quinoa, black beans, and vegetables, they are hearty and satisfying. They make for a great gluten-free main dish or side, packed with flavor and nutrients.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (corn syrup-free)
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded cheese (optional for dairy-free)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to a simmer. Cook for about 15 minutes, until the quinoa is tender and the liquid is absorbed.
3. In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, and cilantro.
4. Stuff the bell peppers with the quinoa mixture and top with shredded cheese (if using).
5. Bake the stuffed peppers for 25-30 minutes, until the peppers are tender and the filling is heated through.
6. Serve warm.

These quinoa-stuffed bell peppers are a great way to enjoy a nutritious and satisfying meal. The quinoa and black beans provide protein and fiber, while the sweet bell peppers add a slight crunch and natural sweetness. This dish is both filling and incredibly flavorful.

Baked Falafel

Baked falafel is a healthy, gluten-free, and corn syrup-free twist on the classic fried version. Packed with chickpeas, herbs, and spices, these falafel are crisp on the outside and soft on the inside. They’re perfect for a quick lunch, dinner, or a snack, and are best served with a creamy tahini sauce.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1/2 small onion, chopped
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp flour (gluten-free if necessary)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, turmeric, olive oil, salt, pepper, and flour. Pulse until the mixture comes together but still has some texture.
3. Using your hands, form the mixture into small balls or patties and place them on the prepared baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside.
5. Serve the baked falafel with tahini sauce or in a pita with fresh veggies.

These baked falafel are a healthier, lighter version of the popular Middle Eastern dish. The combination of herbs and spices makes them incredibly flavorful, and they’re perfect for serving in wraps, on salads, or as a protein-packed snack.

Cauliflower and Chickpea Tacos

These cauliflower and chickpea tacos are a satisfying, gluten-free meal that’s packed with flavor and texture. The roasted cauliflower provides a savory, slightly smoky base, while the chickpeas add protein and substance. This vegan taco filling is complemented by a tangy lime dressing for a fresh and zesty finish.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 8 small corn tortillas (ensure they’re gluten-free)
• 1/4 cup fresh cilantro, chopped
• 1/2 red onion, thinly sliced
• 1 lime, cut into wedges
• 1/4 cup tahini (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and golden brown.
3. Warm the corn tortillas in a dry skillet or microwave.
4. To assemble the tacos, add the roasted cauliflower and chickpeas to each tortilla, then top with red onion, fresh cilantro, and a squeeze of lime. Drizzle with tahini if desired.
5. Serve immediately.

These cauliflower and chickpea tacos are a delicious, plant-based, gluten-free option that’s packed with protein and flavor. The smoky roasted cauliflower and the creamy chickpeas make for a satisfying filling, and the fresh toppings add a burst of flavor.

Coconut Flour Pancakes

These light and fluffy pancakes are made with coconut flour, making them a great gluten-free option for breakfast. They’re naturally sweetened and free of corn syrup, offering a healthier twist on traditional pancakes. Serve them with fresh fruit or a drizzle of maple syrup for a perfect morning treat.

Ingredients:

• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 2 eggs
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional)
• Pinch of salt

Instructions:

1. In a bowl, whisk together the coconut flour, baking powder, and salt.
2. In a separate bowl, beat the eggs and mix in the coconut milk, vanilla extract, and maple syrup (if using).
3. Pour the wet ingredients into the dry ingredients and stir until the batter comes together. Let the batter sit for a few minutes to thicken.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil or cooking spray.
5. Pour small amounts of batter onto the skillet, cooking for 2-3 minutes per side, until golden brown.
6. Serve with fresh fruit, a drizzle of maple syrup, or your favorite toppings.

These coconut flour pancakes are a delightful gluten-free breakfast option. The coconut flour gives them a unique flavor and texture, and they’re naturally low-carb and satisfying. They’re a perfect choice for a delicious, wholesome start to your day.

Note: More recipes are coming soon