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Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It’s as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.
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Roasted brussels sprouts and quinoa collide in this creamy, cheesy, texture-rich dish. If you’re looking for a healthier gratin recipe, this is it! If you need a gluten-free dish, just use gluten-free bread to make the bread crumbs. Recipe yields 6 to 8 servings.
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Sautéed green beans in a simple end-of-summer quinoa salad with corn and cherry tomatoes. Top with toasted almond slivers (mandatory) and feta (optional)! Recipe yields 6 servings.
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Quinoa cooked in coconut milk, tossed with kale and cilantro-cashew “tropical” pesto—a warm salad inspired by my recent trip to Belize. Healthy and vegan, yes, but delicious above all.
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Mediterranean-inspired baked tomatoes, filled with quinoa, feta, artichokes and kalamata olives, make a beautiful, healthy side dish.
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Start your day off right with breakfast quinoa—a quick, nutritious and filling meal. Enjoy endless variations of fruits, nuts and milks with nutty quinoa.
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These delicious, gluten-free pumpkin waffles are crispy on the outside and fluffy on the inside. This pumpkin waffle recipe’s secret ingredient is oat flour! You can easily make your own oat flour at home (check the recipe notes for details). This recipe yields 4 round, 7-inch Belgian waffles. Note: when I say “scant,” I mean just a couple teaspoons shy of the measurement listed.
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Chewy, no-bake, gluten-free granola bars made simply with oats, almonds, almond butter or peanut butter and chocolate chips. This healthy granola bar recipe is so delicious and easy to make. Homemade granola bars are great to keep on hand for traveling or whenever hunger strikes! Recipe yields 14 to 16 bars.
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Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They’re peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes.
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This simple plum crisp recipe features honey-sweetened summer plums and a gluten-free oat and almond meal topping! Ginger and pistachios send it over the top (but feel free to substitute another nut for the pistachios).
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Gluten free and vegetarian lentil burgers made with chickpeas, carrots and oats. The avocado green harissa is a spicy herb mix blended with avocado! To make this recipe extra easy, use canned chickpeas and pre-steamed lentils. Just be sure to rub excess moisture off of the chickpeas and lentils with paper towels before adding them to the food processor. Recipe yields 6 burgers.
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Raw kale, chopped strawberries and radishes, and crumbled goat cheese tossed in a tangy lemon dressing. Top that with savory, nutty granola “crouton” clusters for a hearty and healthy meal in a bowl. The recipe below yields enough salad for two full-sized portions or four side salads, and plenty of leftover granola croutons for future salads.
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Delicious flourless, maple-sweetened cookies full of peanut butter, chocolate chips and oats! These gluten-free cookies are pretty healthy, as far as cookies go. They’re also very easy to make (no mixer required)!
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Three healthy recipes in one bowl: the best toasted oatmeal, (frozen) strawberry chia jam and coconut whipped cream. This breakfast is easily vegan and gluten free (see notes). If you’re making the coconut whipped cream, be sure to chill your coconut milk overnight, and place your mixing bowl in the freezer at least 30 minutes.
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Creamy, wholesome steel-cut oats cooked with carrots, coconut milk and spices. Serve with yogurt for a breakfast that sticks with you until lunch time. (This recipe is gluten free and easily vegan.)
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Honey-sweetened pears and cranberries with a gluten-free oat and almond meal topping. Feel free to substitute apples for the pears if you prefer. This simple dessert is perfect for holidays or any cold day, really!
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These fluffy, healthy pumpkin pancakes are laced with hearty oats and warming spices. Since they are made with oat flour, they are gluten free! Note that these pancakes should be cooked low and slow—use a lower temperature than you would with other pancakes so that the insides of the thick batter get nice and fluffy, but the outsides don’t get overdone. Recipe yields 8 to 10 medium-sized pancakes.
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A simple recipe for granola made with honey, almonds, coconut oil and spices. This granola is great for breakfast or a snack. Recipe yields 8 to 9 cups of granola.
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Irresistible spiced granola with the flavors of gingerbread, including molasses, ginger and cinnamon. Sweetened with maple syrup and dried cranberries, this granola is gluten free as long as you use gluten-free oats. Recipe yields 8 cups granola.
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Sweet and tangy blueberry lemon yogurt pancakes made with oat flour, so they are gluten free. Recipe yields about 10 pancakes.
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