Gluten Free

Even if you’re not allergic to gluten, you could have a gluten intolerance. Large quantities of gluten are likely very hard on most of us. These gluten free recipes were carefully crafted to ensure taste and texture are not sacrificed when removing gluten, especially from baked goods.

No Bake Chocolate Pie

Too hot to bake? This no-bake chocolate pie is the perfect solution. The combination of the hazelnut crust and the intensely chocolaty filling is divine, and while this dessert is calorie-dense, it is also nutritionally dense, containing 10% of your daily vitamin A, phosphorus, magnesium and thiamine requirements; 20% of vitamin E and copper; and 75% of your daily manganese needs. Click for the recipe

Cucumber Salad

Cucumber salad is one of summer’s little pleasures, much like cold watermelon, fresh raspberries and chilled soups. It’s the simplest salad, really – cucumber and onion slices are mixed with a simple dressing of sour cream, vinegar and salt, and allowed to macerate in the fridge for a few hours. The result is incredible – tasty, refreshing, and the perfect side to grilled meats and seafood. Click for the recipe

yellow squash fritters

These yellow squash fritters make a nice, tasty alternative to hash browns or potato pancakes. Lacking the starch in potatoes, they are flimsy and delicate, so take great care when flipping them and when removing from the skillet onto a serving plate. I fry these squash fritters in butter, but if you prefer, there’s no reason not to use olive oil instead. Click for the recipe

Mango Frozen Yogurt

This mango frozen yogurt reminds me of the wonderful soft-serve mango ice cream you can get at Indian restaurants. It’s smooth, creamy, just-sweet-enough, and very refreshing. No ice cream maker needed – just make sure you stir it every 30 minutes before it freezes completely, to prevent ice crystals from forming and to ensure a smooth, creamy consistency.

I haven’t tried making this mango frozen yogurt with frozen mangoes, so I don’t know how well that would work. I’ve always used a fresh, very ripe mango.  Click for the recipe

Paleo Oatmeal

Obviously, this Paleo oatmeal is not made with oats, but it has a very similar texture. It’s a tasty, comforting breakfast porridge you can feel good about eating, and while the real thing is still better (in my opinion), this comes very close. Click for the recipe

chorizo omelet

This is, by far, my favorite omelet. The combination of caramelized onions, spicy chorizo and sharp cheddar is incredible. Now, this is not a small, dainty omelet. It’s a big, substantial, very satisfying omelet that will keep you full for several hours. Don’t serve it with toast! A sliced tomato or some berries are perfect and will balance out the richness of the omelet. Click for the recipe

Zucchini Salad

OK, this zucchini salad is now officially my favorite way to enjoy zucchini (close second is these baked zucchini fries). Who knew that raw zucchini can taste so good? But when seasoned with olive oil, lemon juice and spices and left to soften a little, it’s an amazing, simple, fresh-tasting dish. The perfect summer side dish! Click for the recipe