27 + Delicious Gluten-Free, Nut-Free Recipes for Every Meal

Finding recipes that are both gluten-free and nut-free can be tricky, especially when you’re trying to create meals that are flavorful, healthy, and satisfying.

Whether you’re managing allergies, following a specific diet, or simply prefer these restrictions, the good news is that there are countless creative, delicious dishes that fit the bill.

From savory meals to satisfying snacks, gluten-free and nut-free recipes can offer both comfort and nourishment without sacrificing taste.

In this post, we’ll explore a variety of easy-to-make, wholesome recipes that are perfect for those needing or wanting to avoid gluten and nuts.

27 + Delicious Gluten-Free, Nut-Free Recipes for Every Meal

Eating gluten-free and nut-free doesn’t have to be limiting—there are endless possibilities for delicious meals that accommodate both dietary needs.

Whether you’re cooking for yourself, family, or friends, these recipes are versatile enough to fit any occasion.

From fresh salads to hearty main dishes, you’ll never feel deprived again.

Enjoy these recipes, and feel confident that you can indulge in flavorful, allergen-free meals any day of the week!

Gluten-Free Lemon Garlic Chicken with Roasted Vegetables

This gluten-free and nut-free recipe combines zesty lemon and savory garlic to enhance the flavor of juicy chicken, complemented by the natural sweetness of roasted vegetables. The dish is balanced, healthy, and perfect for a quick weeknight dinner or a special occasion. It’s simple to prepare yet impressively delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 4 garlic cloves (minced)
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 lb baby potatoes (halved)
• 2 cups broccoli florets
• 1 red bell pepper (sliced)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the lemon juice, lemon zest, minced garlic, olive oil, oregano, salt, and pepper to create the marinade.
3. Place the chicken breasts in the marinade and let them soak for at least 30 minutes.
4. While the chicken marinates, prepare the vegetables. Place the potatoes, broccoli, and bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper.
5. Roast the vegetables in the oven for 20 minutes.
6. After the chicken has marinated, heat a pan over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
7. Transfer the chicken to the baking sheet with the vegetables and roast for an additional 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
8. Serve the chicken and vegetables hot, garnished with fresh lemon slices.

This recipe offers a light and bright flavor profile while ensuring all ingredients are gluten- and nut-free. The lemon and garlic complement the chicken, giving it a refreshing and savory taste. The roasted vegetables are tender with a slight crispness, adding texture and nutrition to the meal. It’s the ideal dinner for anyone with dietary restrictions, ensuring no one misses out on flavor.

Creamy Tomato Basil Soup

This creamy tomato basil soup is a comforting dish that’s both gluten- and nut-free. The rich blend of tomatoes and fresh basil, combined with the creaminess from dairy, creates a satisfying soup perfect for cozy evenings or paired with a gluten-free grilled cheese sandwich. It’s easy to make and a great family-friendly option.

Ingredients:

• 2 tbsp olive oil
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup chicken or vegetable broth (gluten-free)
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves (chopped)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced tomatoes (with juices), broth, oregano, and red pepper flakes. Bring to a simmer and cook for 15-20 minutes.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Return to the pot.
5. Stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
6. Let the soup simmer for another 5-10 minutes, allowing the flavors to meld together.
7. Serve the soup hot with a sprinkle of fresh basil on top.

This tomato basil soup is a heartwarming meal that brings together classic flavors in a rich and creamy base. The addition of fresh basil elevates the soup, infusing it with herbal freshness. The creamy texture adds a luxurious feel, making it a satisfying option for those with dietary restrictions, without compromising on taste. It’s also versatile enough to be served with a variety of sides, making it an ideal choice for any meal.

Quinoa & Vegetable Stir-Fry

Packed with protein from quinoa and loaded with vegetables, this stir-fry is a vibrant, healthy, and gluten- and nut-free option. The dish is quick to prepare and can easily be customized with your favorite vegetables or protein sources. It’s a great way to get a filling and nutritious meal in under 30 minutes.

Ingredients:

• 1 cup quinoa (rinsed)
• 2 tbsp sesame oil (or olive oil)
• 1 red bell pepper (sliced)
• 1 zucchini (sliced)
• 1 carrot (julienned)
• 1 cup snap peas
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 garlic cloves (minced)
• 1 tbsp sesame seeds (optional)
• Green onions for garnish (optional)

Instructions:

1. Cook the quinoa according to package instructions. Set aside.
2. Heat the sesame oil in a large skillet or wok over medium heat. Add the red bell pepper, zucchini, carrot, and snap peas. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
3. Add the garlic and grated ginger to the pan, cooking for another minute until fragrant.
4. Stir in the cooked quinoa, soy sauce, and rice vinegar. Mix well to combine.
5. Cook for an additional 2-3 minutes, allowing the quinoa to absorb the flavors and the vegetables to heat through.
6. Remove from heat and top with sesame seeds and chopped green onions, if desired.
7. Serve hot, and enjoy a nutritious, satisfying meal.

This stir-fry is a perfect option for anyone looking for a light yet filling meal. The quinoa provides a great source of protein, while the vegetables contribute vitamins and fiber. The savory-sweet stir-fry sauce ties everything together, making each bite a flavorful experience. This dish can be easily adapted with different veggies or protein additions, ensuring it remains a versatile, go-to meal for various dietary needs. It’s a wonderful way to eat clean without sacrificing taste or satisfaction.

Spaghetti Squash Primavera

A gluten-free, nut-free, and vegetable-packed dish, Spaghetti Squash Primavera provides a lighter alternative to traditional pasta dishes. The spaghetti squash serves as the perfect base, with its stringy texture mimicking traditional pasta. Paired with a medley of colorful vegetables, it’s a refreshing and healthy meal.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 yellow onion (chopped)
• 2 garlic cloves (minced)
• 1 red bell pepper (sliced)
• 1 zucchini (sliced)
• 1 cup cherry tomatoes (halved)
• 1/2 cup fresh basil (chopped)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the inside of the squash with olive oil, season with salt and pepper, and place the halves face down on a baking sheet.
3. Roast the squash for 40-45 minutes or until the flesh is tender and easily shredded with a fork.
4. While the squash is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant.
5. Add the bell pepper, zucchini, and cherry tomatoes to the skillet, cooking for 5-7 minutes until the vegetables are tender.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the strands to the skillet with the vegetables.
7. Stir to combine, adding fresh basil and adjusting the seasoning with salt and pepper.
8. Serve hot with a sprinkle of Parmesan cheese if desired.

This dish is a great way to enjoy the flavors of primavera while keeping things light and gluten-free. The spaghetti squash provides a satisfying texture without the heaviness of traditional pasta, and the vegetables offer a burst of color and nutrients. The addition of basil gives the dish an aromatic freshness, while the optional Parmesan cheese adds a rich, savory finish. It’s perfect for anyone looking for a nutritious, satisfying meal with minimal preparation time.

Baked Salmon with Asparagus and Lemon

This simple yet elegant gluten-free, nut-free dish features perfectly baked salmon with tender asparagus. The light lemon and herb seasoning enhances the natural flavors of both the fish and the vegetables. It’s a fantastic option for a quick and healthy dinner, providing a great source of omega-3 fatty acids and fiber.

Ingredients:

• 4 salmon fillets
• 1 bunch of asparagus (trimmed)
• 1 lemon (sliced)
• 2 tbsp olive oil
• 2 garlic cloves (minced)
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, minced garlic, thyme, salt, and pepper.
3. Arrange the asparagus around the salmon fillets on the baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Place lemon slices on top of the salmon fillets and around the asparagus.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve hot, garnished with additional lemon wedges if desired.

This baked salmon with asparagus is a perfect example of a simple, yet flavorful, meal that’s both healthy and satisfying. The salmon offers a rich source of omega-3s, while the asparagus adds fiber and vitamins. The lemon and garlic seasoning enhances the natural flavors of the dish, providing a burst of freshness that complements the fish perfectly. This meal is light yet filling, ideal for anyone seeking a nutritious dinner that’s both delicious and easy to prepare.

Sweet Potato and Black Bean Tacos

These gluten-free and nut-free sweet potato and black bean tacos are a flavorful, plant-based meal that’s full of protein and fiber. With roasted sweet potatoes, seasoned black beans, and fresh toppings, these tacos offer a healthy twist on a classic favorite. They are a great option for a quick and satisfying weeknight dinner.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans (drained and rinsed)
• 1/2 tsp garlic powder
• 8 corn tortillas
• 1/2 cup fresh cilantro (chopped)
• 1 avocado (sliced)
• 1/2 cup red cabbage (shredded)
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, chili powder, salt, and pepper. Toss to coat evenly.
2. Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and lightly browned.
3. While the sweet potatoes are roasting, heat a pan over medium heat. Add the black beans, garlic powder, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally until the beans are heated through.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by adding a spoonful of roasted sweet potatoes and seasoned black beans to each tortilla. Top with cilantro, avocado, red cabbage, and a squeeze of lime juice.
6. Serve immediately, and enjoy a flavorful, gluten-free meal!

These sweet potato and black bean tacos are bursting with flavor and texture. The sweet potatoes add a natural sweetness, which pairs perfectly with the savory black beans. The crunch of the cabbage and the creaminess of the avocado provide a well-balanced bite. With the addition of fresh lime and cilantro, these tacos are bright and satisfying, making them an excellent choice for anyone looking for a hearty, plant-based meal that’s gluten- and nut-free.

Zucchini Noodles with Pesto

A refreshing gluten-free, nut-free take on traditional pasta, zucchini noodles (or “zoodles”) are a light and healthy alternative. Paired with a homemade pesto that uses sunflower seeds instead of pine nuts, this dish is packed with flavor and offers a delightful combination of creamy, herbaceous, and fresh notes.

Ingredients:

• 4 medium zucchinis (spiralized into noodles)
• 1/4 cup sunflower seeds (roasted and unsalted)
• 2 cups fresh basil leaves
• 1 garlic clove
• 1/4 cup olive oil
• 1/4 cup Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine the sunflower seeds, basil, garlic, olive oil, and Parmesan (if using) in a food processor or blender. Blend until smooth, adding more olive oil if necessary to reach a creamy consistency.
2. Season the pesto with salt and pepper to taste.
3. Heat a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they start to soften but still maintain a slight crunch.
4. Remove the zoodles from the pan and toss them with the prepared pesto.
5. Serve immediately, topped with additional Parmesan cheese if desired.

This zucchini noodle dish with sunflower seed pesto is a light, yet satisfying meal that’s full of fresh flavors. The zucchini noodles offer a satisfying crunch, while the creamy pesto coats them with an herbaceous, garlicky richness. The sunflower seeds create a nutty texture, making this pesto just as delicious as the traditional version but safe for those with nut allergies. It’s a wonderful option for anyone looking for a gluten- and nut-free alternative to pasta.

Cauliflower Fried Rice

This cauliflower fried rice is a healthy, gluten-free, and nut-free twist on a classic takeout favorite. Using cauliflower rice in place of regular rice makes it lower in carbs while still delivering all the flavor you love. The addition of colorful vegetables and a light soy sauce creates a delicious and satisfying dish that’s both easy to make and full of nutrients.

Ingredients:

• 1 medium head of cauliflower (riced)
• 2 tbsp sesame oil (or olive oil)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1/2 cup frozen peas and carrots (thawed)
• 2 eggs (beaten)
• 3 tbsp gluten-free soy sauce or tamari
• 2 green onions (chopped)
• Salt and pepper to taste

Instructions:

1. Begin by ricing the cauliflower. Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the peas and carrots to the pan, cooking for an additional 3-4 minutes.
4. Push the vegetables to one side of the pan and add the beaten eggs. Scramble the eggs until cooked through, then mix them with the vegetables.
5. Stir in the cauliflower rice and soy sauce. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
6. Season with salt and pepper to taste, then garnish with chopped green onions before serving.

This cauliflower fried rice is an excellent alternative to traditional fried rice, offering all the delicious flavors without the carbs. The cauliflower rice takes on the seasonings and textures of the dish beautifully, while the peas, carrots, and eggs add color and protein. The soy sauce adds depth and umami to the dish, making it both savory and satisfying. It’s a perfect side dish or even a main course for anyone looking to reduce carbs while still enjoying a

Roasted Chickpea Salad with Tahini Dressing

This hearty roasted chickpea salad is a filling and nutritious gluten-free, nut-free meal that’s packed with plant-based protein. The crispy roasted chickpeas add a satisfying crunch, while the tahini dressing brings a creamy, tangy element to the dish. With a mix of fresh vegetables and greens, this salad is a perfect light lunch or dinner.

Ingredients:

• 1 can (15 oz) chickpeas (drained and rinsed)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or your choice)
• 1 cucumber (sliced)
• 1/2 red onion (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup (optional)
• 1 tbsp water (to thin the dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the chickpeas on a baking sheet and drizzle with olive oil, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
2. Roast the chickpeas for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
3. While the chickpeas are roasting, prepare the salad by combining mixed greens, cucumber, red onion, and cherry tomatoes in a large bowl.
4. For the dressing, whisk together tahini, lemon juice, honey (if using), and water until smooth. Add more water if necessary to achieve a pourable consistency.
5. Once the chickpeas are done, add them to the salad and drizzle with tahini dressing.
6. Toss everything together and serve immediately.

This roasted chickpea salad is an excellent combination of textures and flavors. The crispy chickpeas provide a satisfying crunch, while the tahini dressing adds creaminess and a rich, nutty flavor. The fresh vegetables brighten up the dish, offering a perfect balance of nutrients and taste. It’s a filling yet light salad that works well for any meal and is packed with plant-based protein, fiber, and healthy fats.

Grilled Chicken Fajitas

These grilled chicken fajitas are an easy, gluten-free, and nut-free dish that’s packed with flavor. The chicken is marinated in a blend of lime, garlic, and spices, then grilled to perfection and served with sautéed peppers and onions. The fajitas are versatile, allowing you to enjoy them in gluten-free tortillas or as a salad base.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 limes (juiced)
• 3 garlic cloves (minced)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 red onion (sliced)
• Gluten-free tortillas (optional)
• Fresh cilantro (chopped, for garnish)

Instructions:

1. In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes.
2. Preheat the grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear.
3. While the chicken is grilling, heat a pan over medium heat and sauté the bell peppers and onion for 5-7 minutes until tender and slightly caramelized.
4. Once the chicken is done, slice it thinly against the grain.
5. Serve the grilled chicken and sautéed vegetables in gluten-free tortillas or on a bed of greens, garnished with fresh cilantro.

These grilled chicken fajitas are bursting with flavor from the smoky spices and zesty lime marinade. The grilled chicken is tender and juicy, while the sautéed peppers and onions add sweetness and depth. It’s a quick, customizable dish that can be enjoyed in a variety of ways, whether wrapped in tortillas or served as a salad. This meal is satisfying and packed with protein, making it perfect for a gluten-free and nut-free dinner.

Butternut Squash Soup

This creamy and velvety butternut squash soup is a perfect gluten-free, nut-free option for a cozy meal. The natural sweetness of the squash is complemented by savory seasonings, and the soup is made creamy with a touch of coconut milk. It’s a comforting, warm dish perfect for fall or winter.

Ingredients:

• 1 medium butternut squash (peeled, seeded, and cubed)
• 1 tbsp olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet in a single layer.
2. Roast the squash for 25-30 minutes, or until tender and slightly caramelized.
3. In a large pot, sauté the chopped onion and garlic in a bit of olive oil over medium heat until softened, about 5 minutes.
4. Add the roasted butternut squash, vegetable broth, coconut milk, ginger, and cinnamon to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper.
6. Serve the soup hot, garnished with fresh parsley if desired.

This butternut squash soup is a comforting and satisfying meal that’s perfect for chilly weather. The combination of roasted squash, coconut milk, and spices creates a creamy, slightly sweet soup with a touch of warmth. The soup is naturally dairy-free and gluten-free, making it an excellent choice for those with dietary restrictions. It’s easy to make and pairs wonderfully with a gluten-free bread or salad for a complete meal.

Baked Chicken Thighs with Root Vegetables

This dish features juicy baked chicken thighs paired with a variety of root vegetables, such as carrots, parsnips, and sweet potatoes, all roasted to perfection. The chicken thighs are marinated in a savory mixture of herbs, garlic, and olive oil, infusing them with rich flavors. It’s an ideal one-pan meal that’s simple, comforting, and packed with nutrients.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 garlic cloves (minced)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 carrots (peeled and sliced)
• 2 parsnips (peeled and sliced)
• 2 sweet potatoes (peeled and cubed)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. Rub the mixture all over the chicken thighs.
3. Arrange the chicken thighs on a baking sheet and surround them with the sliced carrots, parsnips, and sweet potatoes.
4. Drizzle the vegetables with olive oil and season with salt and pepper.
5. Roast for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The vegetables should be tender and lightly browned.
6. Serve the chicken thighs with the roasted vegetables.

This baked chicken thighs with root vegetables dish is a perfect example of a hearty, wholesome meal. The chicken thighs are flavorful and juicy, while the roasted vegetables bring sweetness and earthiness to the plate. The combination of herbs and garlic adds depth to the overall dish, and the one-pan cooking method makes for easy cleanup. This meal is both satisfying and nutritious, perfect for anyone looking for a comforting dinner option.

Spaghetti Squash Mac & Cheese

A gluten-free, nut-free alternative to classic mac and cheese, this recipe uses spaghetti squash in place of pasta for a lighter, veggie-packed dish. The creamy cheese sauce is rich and indulgent, making this a perfect comfort food that won’t derail your dietary goals.

Ingredients:

• 1 medium spaghetti squash (cooked and shredded)
• 2 tbsp butter
• 2 tbsp gluten-free flour
• 1 1/2 cups milk (dairy or non-dairy)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 tsp garlic powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half, remove the seeds, and roast it cut side down for 35-40 minutes, or until tender. Once cooled, use a fork to scrape the flesh into spaghetti-like strands.
2. In a saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes until it forms a paste.
3. Gradually add the milk, whisking constantly, until the mixture thickens into a creamy sauce.
4. Stir in the cheddar cheese, Parmesan cheese, salt, pepper, and garlic powder (if using). Stir until the cheese is fully melted and the sauce is smooth.
5. Toss the shredded spaghetti squash with the cheese sauce, ensuring the squash is well-coated.
6. Serve immediately as a creamy, gluten-free mac and cheese alternative.

This spaghetti squash mac & cheese is a healthier take on a beloved comfort food. The spaghetti squash offers a light, veggie-filled base while the cheese sauce adds a rich, creamy texture. It’s perfect for anyone looking to cut down on carbs or gluten without sacrificing the indulgent comfort of mac and cheese. It’s also a great way to sneak in some extra vegetables while enjoying a delicious, satisfying meal.

Roasted Lemon Herb Chicken with Brussels Sprouts

This roasted lemon herb chicken with Brussels sprouts is a flavorful, gluten-free, and nut-free meal that’s both easy to prepare and full of nutrients. The chicken is marinated with a zesty lemon and herb mixture, and the Brussels sprouts are roasted to golden perfection, making for a delicious and hearty meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 lemons (zested and juiced)
• 3 garlic cloves (minced)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 lb Brussels sprouts (trimmed and halved)

Instructions:

1. Preheat the oven to 400°F (200°C). In a bowl, combine olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper. Rub this marinade over the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes.
2. Arrange the chicken thighs on a baking sheet, skin side up, and place the halved Brussels sprouts around the chicken.
3. Drizzle the Brussels sprouts with olive oil and season with salt and pepper.
4. Roast the chicken and Brussels sprouts for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are crispy and golden.
5. Serve immediately, garnished with additional lemon wedges if desired.

This roasted lemon herb chicken with Brussels sprouts is a simple yet satisfying meal. The lemon and herb marinade gives the chicken a burst of freshness, while the Brussels sprouts become beautifully caramelized and crispy. The combination of protein and vegetables makes it a well-rounded, nutritious dinner that’s perfect for any occasion. It’s an easy, one-pan meal that’s packed with flavor and essential nutrients.

Sweet Potato and Kale Curry

This vegan, gluten-free, and nut-free sweet potato and kale curry is a comforting and flavorful dish that’s full of vibrant colors and rich spices. The creamy coconut milk provides a base for the curry, while the sweet potatoes and kale absorb the deliciously aromatic flavors. This dish is both filling and nourishing.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 1 tbsp olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 tbsp ginger (grated)
• 1 tbsp curry powder
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 4 cups kale (stems removed and chopped)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened.
2. Stir in the garlic, ginger, and curry powder, and cook for an additional 1-2 minutes until fragrant.
3. Add the cubed sweet potatoes, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Stir in the chopped kale and cook for an additional 5-7 minutes, until wilted.
5. Season the curry with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.

This sweet potato and kale curry is a hearty, nutritious dish that’s perfect for warming up on a cold day. The coconut milk makes the curry rich and creamy, while the curry powder adds depth and warmth. The sweet potatoes provide a subtle sweetness, and the kale brings a fresh, earthy note to the dish. It’s a vegan, gluten-free, and nut-free meal that’s packed with vitamins, fiber, and antioxidants, making it a nourishing choice for any meal.

Grilled Shrimp Skewers with Mango Salsa

These grilled shrimp skewers with mango salsa are a refreshing and flavorful gluten-free and nut-free dish that’s perfect for summer or any time you want a light, tropical meal. The shrimp is marinated in a citrusy and smoky marinade, and the mango salsa adds a sweet and tangy contrast.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 2 tbsp olive oil
• 1 lime (zested and juiced)
• 2 garlic cloves (minced)
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 mango (diced)
• 1/2 red onion (diced)
• 1/4 cup cilantro (chopped)
• 1 jalapeño (optional, chopped)

Instructions:

1. In a bowl, combine olive oil, lime juice, lime zest, garlic, smoked paprika, salt, and pepper. Add the shrimp and toss to coat. Let the shrimp marinate for at least 15 minutes.
2. While the shrimp is marinating, prepare the mango salsa by combining diced mango, red onion, cilantro, and jalapeño (if using) in a bowl. Toss everything together and set aside.
3. Preheat the grill to medium-high heat. Thread the shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through.
5. Serve the shrimp skewers with a generous portion of mango salsa on top.

These grilled shrimp skewers with mango salsa are a light, flavorful meal that brings a burst of tropical flavor. The shrimp is perfectly seasoned and grilled to perfection, while the mango salsa adds a refreshing, sweet kick. The dish is light but satisfying and perfect for a summer dinner or appetizer. With its bright colors and fresh flavors, this meal is a crowd-pleaser that’s both gluten- and nut-free.

Roasted Cauliflower Tacos with Avocado Crema

These roasted cauliflower tacos with avocado crema are a delicious and satisfying gluten-free and nut-free plant-based meal. The cauliflower is roasted with smoky and spicy seasonings, and the creamy avocado crema adds a cool, tangy element that perfectly balances the flavors.

Ingredients:

• 1 medium head of cauliflower (cut into florets)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 avocado (peeled and pitted)
• 1/4 cup Greek yogurt (or dairy-free alternative)
• 1 tbsp lime juice
• 8 corn tortillas
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and pepper.
2. Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy.
3. While the cauliflower is roasting, make the avocado crema by blending the avocado, Greek yogurt, lime juice, and a pinch of salt until smooth.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing roasted cauliflower in each tortilla and drizzling with avocado crema. Garnish with fresh cilantro.
6. Serve immediately and enjoy the flavorful combination of smoky cauliflower and creamy avocado.

These roasted cauliflower tacos with avocado crema are a fantastic gluten-free and nut-free option for taco night. The roasted cauliflower provides a smoky, spicy base, while the avocado crema adds a rich and creamy contrast. The tacos are light yet filling and offer a great way to enjoy plant-based ingredients in a flavorful, satisfying way.

Eggplant Parmesan

This gluten-free, nut-free eggplant Parmesan is a delicious and healthier take on the classic Italian dish. Instead of breadcrumbs, the eggplant is coated in a gluten-free flour mixture and baked until golden and crispy. The rich marinara sauce and melted cheese create a comforting and satisfying meal.

Ingredients:

• 2 medium eggplants (sliced into 1/2-inch rounds)
• 1 cup gluten-free all-purpose flour
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 eggs (beaten)
• 2 cups marinara sauce (gluten-free)
• 1 1/2 cups mozzarella cheese (shredded)
• 1/2 cup Parmesan cheese (optional)
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place a rack in the middle of the oven.
2. In a shallow bowl, combine gluten-free flour, oregano, garlic powder, and salt.
3. Dip each eggplant slice into the flour mixture, then into the beaten eggs, and back into the flour mixture to coat evenly.
4. Place the breaded eggplant slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices on top and cover with additional marinara sauce and mozzarella cheese.
6. Bake for another 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

This eggplant Parmesan is a great gluten-free and nut-free alternative to the classic dish. The eggplant slices become crispy and golden in the oven, while the marinara sauce and melted cheese bring comforting, rich flavors. This dish is satisfying and full of flavor, making it an excellent choice for those following a gluten-free diet or simply looking for a lighter take on an Italian favorite.

Note: More recipes are coming soon