31+ Flavorful Gluten-Free, Peanut-Free Recipes for Every Meal

When you’re looking for recipes that are both gluten-free and peanut-free, it’s important to find options that are not only safe but also delicious and satisfying.

Whether you have a peanut allergy, follow a gluten-free diet, or are simply looking for allergen-free meals, there are plenty of amazing recipes that cater to both needs.

savory dishes to sweet treats, gluten-free, peanut-free recipes can be just as flavorful and diverse as those that contain peanuts or gluten.

In this article, we’ll share a range of recipes that meet these dietary needs while making sure you never have to sacrifice taste or variety.

31+ Flavorful Gluten-Free, Peanut-Free Recipes for Every Meal

Cooking gluten-free and peanut-free doesn’t have to be a challenge—it’s an opportunity to explore new flavors and ingredients.

With these recipes, you can create meals and snacks that everyone can enjoy, without worrying about allergens.

Whether you’re preparing meals for yourself or for loved ones with dietary restrictions, these recipes offer easy, delicious, and nourishing options that fit your needs.

So go ahead, give them a try, and experience just how tasty allergen-free cooking can be!

Zucchini Noodles with Avocado Pesto

A refreshing, light dish that combines the crispness of zucchini noodles with a creamy avocado pesto. This gluten-free and peanut-free recipe offers a great alternative to traditional pasta while still delivering a satisfying meal. The avocado pesto is rich in healthy fats and a burst of flavor from basil, garlic, and lemon.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1 tablespoon lemon juice
• ¼ cup olive oil
• Salt and pepper to taste
• 1 tablespoon pine nuts (optional for garnish)

Instructions:

1. Begin by spiralizing the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. In a food processor, combine the avocado, basil, garlic, lemon juice, and olive oil. Blend until smooth, adding salt and pepper to taste.
3. Toss the zucchini noodles with the avocado pesto until they are fully coated.
4. If desired, sprinkle with pine nuts for added crunch and flavor.
5. Serve immediately, either cold or at room temperature.

This dish is a fantastic summer meal that doesn’t require much prep, and it’s perfect for those following gluten-free or peanut-free diets. The creamy avocado pesto gives the noodles a luscious texture that satisfies without feeling heavy. You can also add grilled chicken, shrimp, or even chickpeas for a protein boost.

A satisfying combination of nutrients from the zucchini and healthy fats from the avocado, this recipe will not only tantalize your taste buds but also leave you feeling full and energized. It’s a wonderful light meal for both lunch and dinner.

Quinoa and Roasted Vegetable Salad

This hearty yet nutritious quinoa and roasted vegetable salad is packed with flavor, fiber, and plant-based protein. Roasting the vegetables brings out their natural sweetness, creating a delicious contrast with the nutty quinoa. With a tangy lemon dressing, this salad is perfect as a side dish or a light main course.

Ingredients:

• 1 cup quinoa
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
2. Meanwhile, rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fully cooked and the water has been absorbed.
3. Once both the quinoa and roasted vegetables are ready, fluff the quinoa with a fork and transfer it to a large bowl.
4. Add the roasted vegetables and lemon juice, then drizzle with olive oil. Toss everything together and garnish with fresh parsley.

This quinoa salad makes for an excellent lunch, providing a well-balanced combination of protein, fiber, and vitamins from the vegetables. The lemony dressing elevates the flavors, making it bright and zesty. You can make it ahead of time and store it in the fridge for a couple of days, making it a great option for meal prep.

It’s the perfect dish for anyone seeking a gluten-free, peanut-free meal that’s both filling and nutritious. With its versatile ingredients, this salad can also be customized with different vegetables depending on your preferences or what’s in season.

Coconut Flour Pancakes

These coconut flour pancakes are a delightful twist on the classic breakfast favorite. They’re naturally gluten-free and peanut-free, and the coconut flour provides a unique texture and flavor that pairs perfectly with maple syrup or fresh fruit. These pancakes are light yet satisfying, making them an ideal choice for a weekend breakfast.

Ingredients:

• 4 large eggs
• 1/4 cup coconut flour
• 1/2 cup unsweetened almond milk
• 1 teaspoon baking powder (gluten-free)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon coconut oil (for cooking)
• Maple syrup and fresh fruit (for serving)

Instructions:

1. In a bowl, whisk together the eggs, coconut flour, almond milk, baking powder, vanilla extract, and salt until smooth.
2. Heat a non-stick skillet or griddle over medium heat and add the coconut oil.
3. Pour a small amount of batter onto the skillet, about 2 tablespoons per pancake, and spread it gently to form a small circle.
4. Cook the pancakes for 2-3 minutes on each side, or until golden brown.
5. Serve the pancakes warm with maple syrup and fresh fruit on top.

These pancakes are a great way to enjoy a gluten-free breakfast that doesn’t compromise on flavor or texture. The coconut flour adds a light, subtly sweet flavor that complements a variety of toppings. If you’re craving something more indulgent, you can even add a dollop of coconut whipped cream.

These pancakes are a perfect solution for those with dietary restrictions. They are filling without being too heavy and provide an excellent start to your day. With the addition of your favorite toppings, they can be personalized to suit any taste. Whether enjoyed on a special morning or as an easy breakfast option, this recipe is sure to become a favorite.

Sweet Potato & Black Bean Tacos

These vibrant, gluten-free, and peanut-free sweet potato and black bean tacos are packed with flavors and textures. The roasted sweet potatoes provide a warm, slightly sweet flavor, which pairs perfectly with the earthiness of the black beans. Top it off with fresh avocado, cilantro, and a squeeze of lime, and you’ve got a delicious and satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
2. While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat.
3. Warm the corn tortillas on a skillet over medium heat for 30 seconds on each side.
4. Assemble the tacos by placing a spoonful of black beans on each tortilla, followed by roasted sweet potatoes, avocado slices, and cilantro.
5. Squeeze fresh lime juice over the top before serving.

These sweet potato and black bean tacos are not only a satisfying meal but also a healthy and vibrant option. They are naturally gluten-free and peanut-free, making them an excellent choice for those with dietary restrictions. The roasted sweet potatoes add a natural sweetness that balances the savory flavors of the black beans and the creamy avocado.

Whether you enjoy them for lunch or dinner, these tacos are a quick and easy way to enjoy a flavorful and nutritious meal. The combination of fiber, protein, and healthy fats makes them filling without feeling heavy, perfect for anyone seeking a wholesome, satisfying meal.

Lemon Garlic Roasted Salmon with Asparagus

This lemon garlic roasted salmon with asparagus is an elegant yet simple dish that delivers fresh and vibrant flavors. The salmon is baked with lemon and garlic for a bright and aromatic profile, while the asparagus roasts to perfection, adding a satisfying crunch. It’s a perfect gluten-free, peanut-free dinner that’s both healthy and easy to prepare.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the salmon fillets and asparagus on the baking sheet. Drizzle with olive oil, then sprinkle with minced garlic, lemon zest, salt, and pepper.
3. Roast in the oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
4. Squeeze fresh lemon juice over the top before serving and garnish with chopped parsley.

This meal is incredibly flavorful, and the combination of roasted salmon and asparagus is both nutritious and light. Salmon provides healthy omega-3 fatty acids, while asparagus is rich in fiber and vitamins. The lemon and garlic bring a burst of freshness that makes this dish perfect for any occasion.

This recipe is not only gluten-free and peanut-free, but it’s also incredibly versatile, as you can pair it with a variety of sides, like quinoa, rice, or a light salad. It’s a quick and easy way to enjoy a wholesome dinner without sacrificing taste.

Chickpea and Spinach Curry

This chickpea and spinach curry is a hearty, vegan, and gluten-free dish that’s packed with protein, fiber, and essential vitamins. The curry is creamy, thanks to the coconut milk, and it’s spiced just right with a blend of turmeric, cumin, and coriander. This comforting dish will satisfy your hunger while providing a wealth of nutrients.

Ingredients:

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

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for about 5 minutes, until the onion is soft and translucent.
2. Add the chickpeas, coconut milk, turmeric, cumin, and coriander to the pan. Stir well and bring to a simmer.
3. Cook for 10-15 minutes, allowing the flavors to meld together.
4. Add the fresh spinach and cook for another 2-3 minutes, until wilted.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This chickpea and spinach curry is an excellent gluten-free and peanut-free option that’s both delicious and satisfying. The coconut milk adds creaminess without any dairy, while the combination of spices brings warmth and depth to the dish. The spinach is not only packed with iron and vitamins but also adds a beautiful green color to the curry.

Serve this curry with rice, quinoa, or naan for a complete meal. Whether you’re craving something comforting or need a quick, easy dinner, this curry is sure to hit the spot. It’s a nutrient-dense, plant-based meal that doesn’t compromise on flavor.

Almond-Coconut Energy Balls

These almond-coconut energy balls are the perfect snack to keep you energized throughout the day. Made with just a few simple ingredients, including almond butter, coconut flakes, and honey, these no-bake treats are packed with healthy fats and natural sweetness. They’re gluten-free, peanut-free, and can be easily stored for a quick snack whenever you need it.

Ingredients:

• 1 cup almond butter
• 1/2 cup shredded coconut
• 1/4 cup honey or maple syrup
• 1/4 cup ground flaxseed (optional for added fiber)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a large bowl, combine the almond butter, shredded coconut, honey, ground flaxseed, vanilla extract, and a pinch of salt. Stir well until all ingredients are fully incorporated.
2. Roll the mixture into small balls, about 1 inch in diameter, using your hands.
3. Place the energy balls on a baking sheet or plate and refrigerate for at least 30 minutes to firm up.
4. Store in an airtight container in the fridge for up to a week.

These energy balls are a great snack for when you’re on the go or need a quick pick-me-up. The almond butter provides a good source of protein, while the coconut adds healthy fats and natural sweetness. They’re the perfect combination of satisfying and nutritious.

These almond-coconut energy balls are easy to make and can be customized with other ingredients like dried fruit, seeds, or even dark chocolate chips. They’re perfect for those on a gluten-free and peanut-free diet, and they offer a healthier alternative to store-bought snacks.

Cauliflower Fried Rice

Cauliflower fried rice is a low-carb, gluten-free, and peanut-free alternative to traditional fried rice. By swapping rice for finely chopped cauliflower, you get a lighter, healthier dish without sacrificing the flavors you love. Packed with vegetables and protein from eggs, this fried rice is a quick and satisfying meal.

Ingredients:

• 1 head of cauliflower, grated or pulsed into rice-sized pieces
• 2 tablespoons olive oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 2 cloves garlic, minced
• 3 tablespoons tamari or coconut aminos (for gluten-free soy sauce)
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the beaten eggs and scramble until cooked through. Remove the eggs from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic, peas, and carrots for 2-3 minutes until tender.
3. Add the cauliflower rice and tamari or coconut aminos, stirring well. Cook for 5-7 minutes, until the cauliflower rice is tender and slightly golden.
4. Stir in the scrambled eggs and green onions, then season with salt and pepper to taste.

This cauliflower fried rice is a delicious, healthy alternative that’s perfect for a gluten-free and peanut-free diet. The cauliflower provides a satisfying texture while still keeping the dish light. The tamari or coconut aminos adds a savory umami flavor that makes this dish just as delicious as traditional fried rice.

It’s a perfect side dish or light main course that can be prepared in under 30 minutes, making it a great option for busy weeknights.

Spaghetti Squash with Marinara Sauce

This spaghetti squash with marinara sauce is a flavorful and healthy gluten-free and peanut-free alternative to traditional pasta dishes. The spaghetti squash acts as a great substitute for noodles, offering a light, low-carb option while still delivering the satisfying texture you expect from pasta. Paired with a rich marinara sauce, it’s a delicious and wholesome meal.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil for garnish
• Grated Parmesan (optional, for topping)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the flesh of the squash with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet and roast for 35-45 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash is roasting, heat the marinara sauce in a saucepan over low heat until warmed through.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Serve the squash topped with marinara sauce, garnished with fresh basil and grated Parmesan (if desired).

This spaghetti squash dish is a great way to enjoy a comforting pasta-like meal without the gluten or carbs. The marinara sauce adds rich, tangy flavor, while the squash provides a satisfying, crunchy texture. This recipe can easily be made vegan or dairy-free by omitting the Parmesan.

It’s a light and healthy meal that’s perfect for lunch or dinner, offering a fresh alternative to traditional pasta dishes. Whether you’re looking for a gluten-free or low-carb meal, this spaghetti squash will surely satisfy your pasta cravings.

Baked Chicken Thighs with Sweet Potato Mash

Baked chicken thighs with sweet potato mash is a simple, hearty meal that combines tender, flavorful chicken with a creamy, sweet side dish. This gluten-free and peanut-free recipe is packed with protein and fiber, making it both satisfying and nutritious. The roasted chicken thighs are crispy on the outside and juicy on the inside, while the sweet potato mash adds a naturally sweet and creamy element to the dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons unsweetened almond milk (or any milk of choice)
• 1 tablespoon olive oil or butter
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and drizzle them with olive oil. Sprinkle with paprika, salt, and pepper.
2. Place the chicken thighs on a baking sheet, skin side up, and bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
3. Meanwhile, boil the sweet potatoes in a large pot of water for 15-20 minutes, or until fork-tender. Drain the sweet potatoes and return them to the pot.
4. Mash the sweet potatoes with almond milk, olive oil or butter, cinnamon, and salt to taste until smooth and creamy.
5. Serve the baked chicken thighs with the sweet potato mash on the side.

This baked chicken and sweet potato mash is an easy-to-make, comforting meal that is perfect for a family dinner. The chicken thighs are flavorful and juicy, while the sweet potato mash adds a creamy, slightly sweet contrast. Together, they create a balanced and satisfying meal.

It’s a perfect dish for anyone following a gluten-free and peanut-free diet, providing essential nutrients while being hearty and delicious. Serve with a simple green salad for a well-rounded meal.

Roasted Cauliflower Steaks with Tahini Dressing

Roasted cauliflower steaks with tahini dressing is a flavorful, plant-based dish that is naturally gluten-free and peanut-free. The cauliflower steaks are roasted to perfection, caramelized on the edges, and tender inside, while the tahini dressing adds a creamy, nutty finish. This dish works great as a main course or a hearty side.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 teaspoon maple syrup or honey (optional for sweetness)
• 1-2 tablespoons water (to thin the dressing)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the cauliflower into thick “steaks,” about 1-inch wide, keeping the core intact to hold the steaks together.
2. Place the cauliflower steaks on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
3. While the cauliflower is roasting, whisk together the tahini, lemon juice, maple syrup, and water in a small bowl until smooth and creamy.
4. Drizzle the tahini dressing over the roasted cauliflower steaks and garnish with fresh parsley.

These roasted cauliflower steaks are a perfect gluten-free and peanut-free main course for those seeking a lighter meal with bold flavors. The tahini dressing adds a rich, creamy texture with a slight tang, perfectly complementing the roasted cauliflower.

This dish can be served with quinoa or rice for a more filling meal or as a side to a larger spread. It’s an excellent way to enjoy cauliflower in a new and delicious way, perfect for both vegans and non-vegans alike.

Avocado & Cucumber Salad

This refreshing avocado and cucumber salad is an ideal gluten-free and peanut-free side dish or light lunch. The creamy avocado pairs beautifully with the crisp cucumber, and a simple lemon and olive oil dressing ties the whole dish together. It’s an easy-to-make, vibrant salad that’s perfect for any occasion.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large bowl, combine the diced avocado and sliced cucumber.
2. Drizzle with olive oil and lemon juice, then season with salt and pepper.
3. Gently toss everything together to combine.
4. Garnish with fresh dill or parsley before serving.

This avocado and cucumber salad is simple yet bursting with flavor. The creamy texture of the avocado and the refreshing crunch of the cucumber make this salad a delightful treat, especially on warm days.

It’s a great addition to any meal, whether served alongside grilled meats or enjoyed as a light lunch on its own. The lemony dressing adds a refreshing citrus zing that elevates the natural flavors of the vegetables.

Baked Eggplant Parmesan

This baked eggplant parmesan is a healthier, gluten-free, and peanut-free take on the classic Italian dish. The eggplant is lightly breaded and baked, rather than fried, to keep it lighter while still achieving a crispy, golden crust. Paired with marinara sauce and melted cheese, it’s a delicious, comforting meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
2. In a shallow dish, mix the gluten-free breadcrumbs and Parmesan cheese. Dip each eggplant slice into the breadcrumb mixture, coating both sides.
3. Bake the breaded eggplant slices for 20-25 minutes, flipping halfway through, until golden brown and crispy.
4. Once baked, spread a thin layer of marinara sauce in a baking dish, then layer the eggplant slices over the sauce. Top with mozzarella cheese.
5. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve.

This baked eggplant parmesan is a fantastic gluten-free, peanut-free option for anyone craving Italian flavors. It’s rich in flavor with the sweetness of the eggplant, the tanginess of the marinara, and the gooey, melty cheese.

It’s a wonderful comfort food dish that can be served with a side salad or gluten-free pasta. This version is lighter and healthier than the traditional fried version, making it a great choice for a satisfying yet nutritious meal.

Zucchini Noodles with Pesto

Zucchini noodles, or “zoodles,” are a fantastic gluten-free, peanut-free alternative to traditional pasta. Paired with a flavorful, fresh pesto sauce, this dish is light, refreshing, and bursting with flavor. The pesto adds a wonderful herby richness, while the zucchini noodles offer a crisp, satisfying texture.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or sunflower seeds for a peanut-free alternative)
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup nutritional yeast (or grated Parmesan for a non-vegan version)
• Salt and pepper to taste

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. Set them aside.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, and nutritional yeast. Blend until smooth, adding a bit more olive oil if needed to reach your desired consistency.
3. Season the pesto with salt and pepper to taste.
4. Toss the zucchini noodles with the pesto until well coated. Serve immediately, garnished with extra basil or pine nuts if desired.

Zucchini noodles with pesto is a light, healthy meal that’s perfect for anyone following a gluten-free or peanut-free diet. The zucchini provides a refreshing, low-carb base, while the pesto sauce brings a burst of fresh, herby flavor. It’s an easy and delicious way to enjoy a classic Italian dish without the gluten.

This dish can be enjoyed on its own as a light meal or served as a side with grilled chicken or seafood. It’s a quick, easy, and satisfying option for lunch or dinner, especially during the warmer months.

Shrimp and Avocado Salad

This shrimp and avocado salad is a simple, gluten-free, peanut-free dish that combines tender shrimp with creamy avocado and crisp vegetables. The lemony dressing brings everything together for a refreshing, light, and satisfying meal. It’s an ideal option for a quick lunch or a light dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side, until pink and cooked through.
2. In a large bowl, combine the cooked shrimp, diced avocado, cucumber, and red onion.
3. Drizzle with lemon juice, season with salt and pepper, and gently toss to combine.
4. Garnish with fresh cilantro before serving.

This shrimp and avocado salad is both refreshing and nutrient-dense. The shrimp adds lean protein, while the avocado provides healthy fats, making it both satisfying and nourishing. The crisp vegetables add a nice crunch, and the lemon dressing brings a bright, tangy flavor that ties the dish together.

This salad is perfect for a light lunch or a summer dinner, especially when served with a side of gluten-free crackers or bread. It’s also versatile enough to be enjoyed as a meal prep option.

Quinoa Stuffed Bell Peppers

Quinoa stuffed bell peppers are a flavorful and satisfying meal that’s gluten-free and peanut-free. The quinoa is combined with vegetables, beans, and spices, then stuffed into colorful bell peppers and baked to perfection. This dish is both hearty and nutritious, making it a great option for lunch or dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional, for topping)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, packing it in tightly.
4. If desired, top each stuffed pepper with shredded cheese.
5. Cover the baking dish with foil and bake for 30 minutes. If using cheese, remove the foil for the last 10 minutes of baking to allow the cheese to melt and brown.
6. Garnish with fresh cilantro before serving.

These quinoa-stuffed bell peppers are a perfect gluten-free and peanut-free meal that’s full of flavor and texture. The quinoa provides a hearty base, while the beans and corn add protein and fiber. The bell peppers act as a vessel for all these ingredients, making each bite a delicious combination of savory and slightly sweet flavors.

This dish can be enjoyed on its own or paired with a light salad for a complete meal. It’s also perfect for meal prepping, as the stuffed peppers can be made in advance and stored in the fridge for several days.

Grilled Lemon Herb Chicken Skewers

These grilled lemon herb chicken skewers are a delicious and simple gluten-free and peanut-free dish that’s full of flavor. The chicken is marinated in a bright lemon herb mixture, then grilled to perfection. They are perfect for serving as an appetizer or a main course, especially during the warmer months.

Ingredients:

• 2 lbs chicken breast, cut into bite-sized cubes
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken cubes and toss to coat. Let the chicken marinate in the fridge for at least 30 minutes, or up to 2 hours.
2. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.
3. Grill the chicken skewers for 5-7 minutes per side, until the chicken is cooked through and has grill marks.
4. Serve the skewers with your favorite side dishes or a simple salad.

These grilled lemon herb chicken skewers are packed with bright, tangy flavors from the lemon and fresh herbs. The chicken stays tender and juicy thanks to the marinade, making each bite perfectly flavorful.

Serve these skewers with a side of quinoa, grilled vegetables, or a refreshing cucumber salad for a complete gluten-free and peanut-free meal. They’re easy to prepare, making them great for family dinners, gatherings, or even meal prep.

Baked Salmon with Mango Salsa

Baked salmon with mango salsa is a delicious and healthy gluten-free and peanut-free dish that pairs the rich, buttery salmon with a fresh, tropical salsa. The sweetness of the mango, combined with the zing of lime and the spice of jalapeños, creates a perfect contrast to the savory salmon.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Bake the salmon for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
3. While the salmon is baking, combine the mango, red onion, jalapeño (if using), lime juice, and fresh cilantro in a bowl. Stir gently to combine.
4. Serve the baked salmon topped with the fresh mango salsa.

This baked salmon with mango salsa is a light yet satisfying dish that’s bursting with tropical flavors. The tender salmon is complemented by the sweetness and freshness of the mango salsa, making this a perfect dish for a special dinner or a healthy weeknight meal.

It’s naturally gluten-free and peanut-free, and the combination of omega-3-rich salmon and nutrient-packed mango salsa makes it both a flavorful and nutritious choice.

Note: More recipes are coming soon