31+ Must-Try Gluten-Free, Low-Cholesterol Recipes for a Healthier You

Eating healthily doesn’t have to be bland or boring. If you’re looking to manage your cholesterol levels without compromising on taste, or if you follow a gluten-free lifestyle, this collection of 31+ recipes is the perfect place to start.

From vibrant salads to satisfying main dishes and indulgent desserts, you’ll discover how easy it is to make meals that are both nourishing and flavorful.

These recipes are designed to help you lower cholesterol while enjoying a variety of delicious foods that fit into your gluten-free diet.

Whether you’re cooking for yourself or for the whole family, these gluten-free, low-cholesterol options will keep you feeling your best.

Ready to take your meals to the next level?

Let’s dive into these wholesome and heart-healthy recipes!

31+ Must-Try Gluten-Free, Low-Cholesterol Recipes for a Healthier You

Eating gluten-free and managing cholesterol doesn’t have to mean sacrificing flavor or variety.

With these 31+ recipes, you’ll be able to enjoy everything from savory dishes to sweet treats, all while nourishing your body.

Remember, the key to maintaining a healthy lifestyle is finding balance, and with these easy-to-make recipes, you can achieve that without feeling restricted.

So, get your apron on and start cooking meals that will make you feel great inside and out!

Your heart (and taste buds) will thank you.

Quinoa Salad with Grilled Vegetables

This vibrant and nutritious salad is packed with fiber and antioxidants from a medley of grilled vegetables and quinoa, making it a perfect gluten-free and low-cholesterol option. The combination of roasted bell peppers, zucchini, and eggplant adds depth of flavor, while the quinoa provides a complete protein source.

Ingredients:

• 1 cup quinoa
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Toss the sliced bell pepper, zucchini, and eggplant with olive oil, balsamic vinegar, salt, and pepper.
3. Grill the vegetables for 5-7 minutes per side, until tender and charred.
4. In a medium saucepan, cook the quinoa according to package instructions.
5. Once cooked, fluff the quinoa with a fork and let it cool slightly.
6. Combine the grilled vegetables with the quinoa in a large bowl and mix well.
7. Garnish with fresh parsley before serving.

This quinoa salad is a perfect addition to any meal, providing essential nutrients while remaining light and refreshing. The combination of high-protein quinoa and fiber-packed vegetables helps to keep you full without compromising on flavor. It’s an excellent choice for anyone looking to maintain a heart-healthy diet, as it contains no cholesterol and is low in saturated fats.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a hearty and flavorful meal that’s entirely plant-based, gluten-free, and low in cholesterol. Roasted sweet potatoes add a naturally sweet and earthy flavor that complements the savory black beans, while fresh toppings like avocado and cilantro provide a burst of freshness.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden.
4. In a small saucepan, heat the black beans over low heat until warmed through.
5. Warm the corn tortillas in a dry skillet for about 1 minute per side.
6. To assemble the tacos, layer the roasted sweet potatoes, black beans, avocado slices, and cilantro on each tortilla.
7. Serve with lime wedges for an added burst of flavor.

These tacos are a wonderful combination of comfort and health, with sweet potatoes offering a rich source of vitamins, antioxidants, and fiber. The black beans contribute to the meal’s protein content, making it a balanced and filling option. Not only are they low in cholesterol, but they also provide a plant-based solution to traditional taco fillings, offering a satisfying and heart-healthy alternative.

Grilled Salmon with Lemon-Dill Sauce

This grilled salmon dish is a flavorful and heart-healthy meal that’s perfect for a gluten-free, low-cholesterol diet. The lemon-dill sauce adds a zesty freshness, while the grilled salmon provides a lean source of omega-3 fatty acids, which are beneficial for heart health.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. Grill the salmon for about 4-5 minutes per side, or until it flakes easily with a fork.
4. While the salmon is grilling, mix the Greek yogurt, dill, lemon juice, lemon zest, and garlic in a small bowl.
5. Once the salmon is cooked, drizzle the lemon-dill sauce over the fillets.
6. Serve with a side of steamed vegetables or a simple salad.

This grilled salmon with lemon-dill sauce is an excellent choice for anyone looking to enjoy a satisfying meal without the added cholesterol. The omega-3 fatty acids in salmon are known for promoting heart health, while the yogurt-based sauce provides a creamy, tangy contrast that complements the grilled fish perfectly. It’s a refreshing

Chickpea and Spinach Stew

This hearty chickpea and spinach stew is full of flavor and nourishment, making it a fantastic gluten-free and low-cholesterol meal. The chickpeas provide a rich source of plant-based protein and fiber, while the spinach adds vitamins and minerals to the dish. It’s a perfect one-pot meal for a cozy dinner or lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh lemon juice (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
2. Add the garlic and cook for another minute, stirring frequently.
3. Stir in the chickpeas, diced tomatoes, cumin, turmeric, salt, and pepper. Bring to a simmer and cook for 10 minutes to blend the flavors.
4. Add the spinach to the pot and cook for an additional 5 minutes until wilted.
5. Serve with a squeeze of fresh lemon juice for added brightness.

This chickpea and spinach stew is not only comforting but also incredibly nutritious. It’s a filling, heart-healthy meal that’s low in cholesterol and high in fiber and plant-based protein. The combination of spices and fresh spinach brings a delightful balance of earthy flavors, while the lemon juice adds a refreshing kick. Perfect for any season, this stew is sure to keep you energized and satisfied.

Zucchini Noodles with Avocado Pesto

This light and refreshing zucchini noodle dish replaces traditional pasta with spiralized zucchini, creating a gluten-free, low-cholesterol meal. Topped with creamy avocado pesto, it’s a delightful and healthy alternative to heavy pasta dishes.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor, combine the avocado, basil, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto, making sure the noodles are well coated.
4. Garnish with cherry tomatoes and serve immediately.

This zucchini noodle dish is a delicious, low-calorie, and cholesterol-free meal. The avocado pesto provides a creamy texture without the need for heavy creams or cheeses, while the zucchini noodles add a fresh, light base. The use of avocado ensures that the dish remains rich in healthy fats, which are beneficial for overall health, making it a perfect alternative to traditional pasta dishes.

Cauliflower Rice Stir-Fry with Tofu

This cauliflower rice stir-fry is a great low-cholesterol, gluten-free option for a flavorful and satisfying meal. By using cauliflower rice in place of traditional rice, this dish cuts down on carbs while still providing a satisfying texture. Tofu adds a healthy dose of protein, while vegetables like bell peppers, carrots, and peas contribute to the dish’s vibrant flavor and nutrition.

Ingredients:

• 1 head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 1 block firm tofu, cubed
• 1 bell pepper, chopped
• 1 carrot, julienned
• 1/2 cup peas (frozen or fresh)
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)

Instructions:

1. In a large skillet, heat the sesame oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes.
2. Remove the tofu from the skillet and set aside. In the same skillet, add the chopped bell pepper, carrot, and peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
3. Add the cauliflower rice to the skillet and stir-fry for an additional 5 minutes, allowing it to cook and soften.
4. Return the tofu to the skillet and add the gluten-free soy sauce and rice vinegar. Stir to combine and cook for another 2 minutes.
5. Serve garnished with sesame seeds if desired.

This cauliflower rice stir-fry is a fantastic meal for anyone following a gluten-free and low-cholesterol diet. The cauliflower rice provides a lighter, low-carb alternative to traditional rice, while the tofu gives the dish a protein boost. Packed with colorful vegetables, this stir-fry is not only heart-healthy but also full of flavor and satisfying to eat.

Spaghetti Squash with Tomato Basil Sauce

A light and flavorful take on spaghetti, this dish uses spaghetti squash in place of traditional pasta for a gluten-free, low-cholesterol option. Topped with a fresh tomato basil sauce, it offers a satisfying and nutrient-dense alternative that’s perfect for any time of the year.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 2 cups fresh tomatoes, chopped
• 1 tablespoon fresh basil, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Grated Parmesan (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves on a baking sheet, cut side down. Roast for 35-40 minutes, or until the flesh is tender and easily pulls apart with a fork.
3. While the squash is roasting, heat olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant.
4. Add the chopped tomatoes, salt, and pepper. Simmer for 10-12 minutes until the sauce thickens.
5. Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
6. Top the squash with the tomato basil sauce and fresh basil, and sprinkle with Parmesan if desired.

This spaghetti squash dish is a light and heart-healthy meal that is rich in fiber and antioxidants. The spaghetti squash provides a low-calorie, cholesterol-free base for the tomato basil sauce, which is bursting with fresh flavors. This meal is a perfect alternative for those looking to enjoy a comforting pasta dish without the added cholesterol, making it a great option for any healthy eating plan.

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Roasted Butternut Squash Soup

This velvety butternut squash soup is a comforting and healthy gluten-free dish that’s perfect for a cozy dinner. Roasting the squash enhances its natural sweetness, while the addition of spices like cinnamon and nutmeg provides a rich, warming flavor. It’s a satisfying, cholesterol-free option that’s perfect for fall and winter.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet.
2. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
3. In a large pot, sauté the chopped onion and garlic in a bit of olive oil over medium heat for about 5 minutes, until softened.
4. Add the roasted squash, cinnamon, nutmeg, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes.
5. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
6. Taste and adjust the seasoning with more salt and pepper, if needed. Serve with fresh thyme for garnish.

This roasted butternut squash soup is a heart-warming, low-cholesterol meal perfect for colder weather. The natural sweetness of the squash is beautifully complemented by the warming spices, creating a rich and comforting soup. It’s full of vitamins, fiber, and antioxidants, making it an excellent choice for anyone looking to eat healthier while enjoying a delicious meal.

Lentil and Vegetable Stew

This hearty lentil and vegetable stew is a nourishing, gluten-free, and low-cholesterol meal that is perfect for any day of the week. Packed with fiber-rich lentils, a variety of fresh vegetables, and a flavorful broth, this stew is both comforting and filling without being heavy.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic and sauté for 5-7 minutes until softened.
2. Add the zucchini, diced tomatoes, lentils, vegetable broth, and thyme. Stir to combine.
3. Bring the stew to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through.
4. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This lentil and vegetable stew is packed with protein and fiber, making it a fulfilling and heart-healthy dish. The combination of tender lentils and hearty vegetables in a savory broth makes it a perfect meal for a cold day. It’s not only low in cholesterol but also rich in essential nutrients, making it a wonderful option for anyone looking to enjoy a nutritious and satisfying meal.

Baked Sweet Potato with Tahini and Pomegranate

This baked sweet potato dish is a simple yet elegant gluten-free and low-cholesterol option that is bursting with flavors and textures. The creamy tahini and sweet pomegranate seeds pair perfectly with the earthy sweetness of the roasted sweet potatoes, making it a perfect side dish or light main course.

Ingredients:

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1/2 cup pomegranate seeds
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes a few times with a fork and rub them with olive oil, salt, and pepper.
2. Place the sweet potatoes on a baking sheet and roast for 40-45 minutes, or until tender.
3. While the sweet potatoes are baking, whisk together the tahini, lemon juice, and maple syrup until smooth. Add a little water if the sauce is too thick.
4. Once the sweet potatoes are done, slice them open and drizzle with the tahini sauce.
5. Top with pomegranate seeds and a sprinkle of fresh parsley before serving.

This baked sweet potato with tahini and pomegranate is a delightful and nutritious dish. The natural sweetness of the sweet potatoes is balanced by the creamy tahini sauce and the pop of sweetness from the pomegranate. It’s low in cholesterol and packed with vitamins, making it an ideal meal for anyone looking to enjoy a heart-healthy, flavorful dish.

Grilled Portobello Mushrooms with Garlic and Herbs

These grilled Portobello mushrooms are an easy and delicious low-cholesterol, gluten-free option. Marinated in a blend of olive oil, garlic, and herbs, these mushrooms are perfectly grilled to create a savory and satisfying main dish or side.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. In a small bowl, mix together the olive oil, garlic, thyme, rosemary, salt, and pepper.
3. Brush the mushroom caps with the garlic and herb mixture, making sure both sides are coated.
4. Grill the mushrooms for 4-5 minutes per side, or until tender and nicely charred.
5. Serve with lemon wedges for a bright, zesty finish.

These grilled Portobello mushrooms are a great gluten-free, low-cholesterol option that is full of flavor. The garlic and herb marinade infuses the mushrooms with savory goodness, while grilling brings out their natural umami flavor. These mushrooms are a perfect choice for anyone looking to enjoy a satisfying, cholesterol-free meal.

Spicy Roasted Chickpeas

These spicy roasted chickpeas are a crunchy and satisfying snack or topping that’s both gluten-free and low-cholesterol. Packed with protein and fiber, these chickpeas are roasted to crispy perfection and seasoned with a blend of spices for a flavorful, guilt-free treat.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel and spread them out on a baking sheet.
3. Drizzle with olive oil and sprinkle with paprika, cumin, cayenne, salt, and pepper. Toss to coat evenly.
4. Roast the chickpeas for 25-30 minutes, shaking the pan halfway through, until crispy and golden brown.
5. Let them cool slightly before serving.

These spicy roasted chickpeas are a crunchy, heart-healthy snack that’s perfect for anyone looking to enjoy a low-cholesterol, high-protein treat. They’re easy to make and packed with flavor, offering a perfect balance of spices that make them incredibly satisfying. Serve them as a snack or sprinkle them over salads or soups for added texture and flavor.

Cucumber and Tomato Salad with Lemon-Mint Dressing

This refreshing cucumber and tomato salad is light, zesty, and packed with nutrients. The crisp cucumbers and juicy tomatoes are complemented by a tangy lemon-mint dressing, making this dish a perfect gluten-free, low-cholesterol side or light lunch.

Ingredients:

• 2 large cucumbers, sliced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber slices and cherry tomato halves.
2. In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
3. Pour the dressing over the vegetables and toss to combine.
4. Garnish with fresh mint and serve immediately.

This cucumber and tomato salad is a light and refreshing gluten-free dish that is low in cholesterol. The fresh ingredients are paired with a bright, zesty dressing that enhances the natural flavors of the vegetables. It’s an ideal side dish for any meal, especially during warmer months, when you crave something light and flavorful.

Roasted Carrot and Beet Salad with Lemon-Tahini Dressing

This roasted carrot and beet salad is a colorful and nutrient-packed gluten-free dish. Roasted root vegetables are paired with a creamy lemon-tahini dressing that brings richness without the need for high-cholesterol ingredients. It’s a vibrant and delicious option that’s perfect for any occasion.

Ingredients:

• 4 medium carrots, peeled and sliced
• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (for thinning the dressing)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots and diced beets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water to create a smooth dressing.
5. Once the vegetables are roasted, toss them with the lemon-tahini dressing and garnish with fresh parsley.

This roasted carrot and beet salad is a vibrant, heart-healthy dish that’s both filling and flavorful. The natural sweetness of the roasted vegetables is balanced by the tangy, creamy tahini dressing, making it an excellent gluten-free and low-cholesterol meal. Packed with fiber, antioxidants, and healthy fats, it’s a great option for a nutritious lunch or dinner.

Avocado and Black Bean Quinoa Bowl

This nutritious quinoa bowl is a satisfying meal that’s both gluten-free and low in cholesterol. The combination of creamy avocado, hearty black beans, and protein-packed quinoa creates a fulfilling dish. The fresh lime dressing adds a zesty touch, making it an ideal lunch or light dinner.

Ingredients:

• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. In a medium bowl, combine the black beans, avocado, and corn.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
4. Toss the quinoa with the black bean mixture and drizzle the lime dressing over the top.
5. Garnish with fresh cilantro and serve immediately.

This avocado and black bean quinoa bowl is a perfect gluten-free and cholesterol-free meal packed with protein, fiber, and healthy fats. The quinoa provides a nutritious base, while the black beans and avocado offer a satisfying combination of textures and flavors. This dish is filling, fresh, and ideal for those seeking a heart-healthy meal.

Cabbage and Apple Slaw with Mustard Dressing

This tangy and crunchy cabbage and apple slaw is a light, gluten-free, and low-cholesterol side dish. The crisp cabbage and sweet apples are perfectly balanced by a tangy mustard dressing, making this slaw a refreshing addition to any meal.

Ingredients:

• 4 cups shredded cabbage
• 1 apple, julienned (preferably Granny Smith or Honeycrisp)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage and julienned apple.
2. In a separate small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the cabbage and apple mixture and toss until well coated.
4. Garnish with fresh parsley before serving.

This cabbage and apple slaw is a crisp, refreshing dish that’s perfect for anyone looking to enjoy a light and healthy meal. The cabbage offers a good source of fiber and antioxidants, while the apple adds a touch of sweetness to balance the mustard dressing. It’s an excellent gluten-free and low-cholesterol side that pairs well with a variety of main dishes.

Grilled Veggie and Hummus Wrap

This grilled veggie and hummus wrap is a perfect gluten-free and low-cholesterol meal, packed with nutritious vegetables and flavorful hummus. It’s a simple, satisfying dish that’s ideal for a quick lunch or dinner, offering a balance of protein, fiber, and healthy fats.

Ingredients:

• 2 gluten-free wraps or tortillas
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup hummus
• Fresh spinach leaves

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side until tender and slightly charred.
4. Spread a layer of hummus on each gluten-free wrap.
5. Top with the grilled vegetables and fresh spinach leaves.
6. Roll up the wraps and serve immediately.

This grilled veggie and hummus wrap is a flavorful, filling, and heart-healthy option that’s low in cholesterol. The hummus adds creaminess while the grilled vegetables provide a smoky, savory flavor. It’s a perfect gluten-free lunch or dinner that’s both satisfying and easy to make.

Cauliflower and Chickpea Curry

This cauliflower and chickpea curry is a rich, hearty dish that’s gluten-free and low in cholesterol. The curry is spiced with warm flavors like turmeric, cumin, and coriander, while the cauliflower and chickpeas provide a great combination of texture and nutrition.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk (light)
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes until softened.
2. Stir in the cumin, turmeric, and coriander and cook for 1 minute to release the flavors.
3. Add the cauliflower florets, chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
4. Cover and cook for 20-25 minutes, or until the cauliflower is tender.
5. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This cauliflower and chickpea curry is a comforting and satisfying gluten-free, low-cholesterol meal. The cauliflower offers a meaty texture, while the chickpeas add protein and fiber. The coconut milk provides creaminess, and the array of spices gives the dish a rich, aromatic flavor. It’s a great option for a wholesome, plant-based dinner.

Baked Falafel with Tzatziki Sauce

These baked falafel balls are crispy on the outside and tender on the inside, offering a gluten-free and low-cholesterol option that’s full of flavor. Served with a refreshing tzatziki sauce, these falafel are perfect for a healthy snack, light meal, or appetizer.

Ingredients for Falafel:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• 2 tablespoons chickpea flour or gluten-free flour
• Salt and pepper to taste

Ingredients for Tzatziki Sauce:

• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1/4 cucumber, grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, lemon juice, flour, salt, and pepper. Process until the mixture is thick and slightly textured.
3. Form the mixture into small balls and place them on the baking sheet.
4. Bake for 20-25 minutes, flipping halfway through, until the falafel is golden brown and crispy.
5. For the tzatziki sauce, combine the yogurt, grated cucumber, dill, lemon juice, salt, and pepper in a small bowl and mix well.
6. Serve the falafel with the tzatziki sauce.

These baked falafel with tzatziki sauce are a tasty and healthy gluten-free, low-cholesterol meal. The chickpeas provide a great source of plant-based protein, while the tzatziki sauce offers a refreshing contrast to the savory falafel. It’s a great meal option that’s flavorful, satisfying, and easy to prepare.

Sweet Potato and Kale Frittata

This sweet potato and kale frittata is a wholesome, gluten-free, and low-cholesterol meal. Packed with vitamins, fiber, and protein, it’s perfect for a breakfast or brunch dish. The combination of earthy kale and sweet potato creates a delicious, balanced meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups fresh kale, chopped
• 6 large eggs (or egg substitute for a cholesterol-free version)
• 1/2 cup almond milk (or any dairy-free milk)
• 1/2 cup shredded cheese (optional, or use dairy-free cheese)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced sweet potatoes and sauté until tender, about 10 minutes.
3. Add the kale to the skillet and cook for 3-4 minutes until wilted. Season with salt and pepper.
4. In a bowl, whisk together the eggs and almond milk. Pour the mixture over the vegetables in the skillet.
5. Cook on the stove for 2-3 minutes until the edges start to set, then transfer the skillet to the oven.
6. Bake for 15-20 minutes, or until the frittata is set and lightly golden.
7. Remove from the oven and serve warm.

This sweet potato and kale frittata is a hearty, cholesterol-free dish that’s packed with nutrients. The sweet potato adds natural sweetness and fiber, while the kale contributes antioxidants and vitamins. It’s a perfect dish for breakfast or a light dinner.

Note: More recipes are coming soon