Matthew Kadey, RD
Most people would benefit from eating more vegetables, so why not rise and dine on this savory upgrade on scrambled eggs? For faster mornings, the millet can be prepared up to 3 days ahead. Leftovers of the scramble can be reheated over low heat in a skillet or in the microwave at medium (50%) power. This dish is good for lunch and dinner, too. For variety, top each serving with a dollop of sour cream and some diced avocado.
Yes, you can enjoy hearty, gluten-free steel-cut oats on harried weekday mornings. Soaking the oats in hot water overnight softens them; your only task in the morning is to stir in other ingredients and warm it up. Pumpkin and apple deliver tempered natural sweetness to this heavenly spiced oatmeal. If desired, pumpkin or sunflower seeds can replace the nuts for some crunch.
For a make-ahead breakfast with plenty of nutritional heft, look no further than this delicious, thick pudding. It takes advantage of chia’s power to soak up liquid. For variety, replace the blueberries with other berries.
High-quality cured meat, like prosciutto or soppressata, makes a lunch sandwich extra-special. These have more flavor than standard deli meat, so you’re satisfied with less. Sauerkraut provides tang, as well as gut-healthy probiotics. The fig spread gives this sandwich a rich, sweet flavor nuance.
A five-spice-infused dressing gives this gluten free sweet potato bowl an enticing aroma and is a perfect flavor match for the sweetness of the potatoes and beefiness of the steak.
This whimsical gluten-free, dairy-free chicken potpie is just as comforting as the traditional version but requires much less work. Middle Eastern spice blend za’atar infuses the quick gravy with floral and herby notes. Heat leftovers in a skillet with a small amount of additional broth.
Infused with the warmth of Ras el Hanout (a Moroccan spice blend) and the sweetness of butternut squash, this comforting soup is like a bear hug for your tastebuds. Lentils make each spoonful silky and substantial. Garnish with your favourite toppings, such as roasted chickpeas, cilantro, pumpkin seeds, pistachios, coconut chips or crumbled feta. Leftover soup tends to thicken; reheat with some additional broth (or water) to thin as needed.
This collard wrap recipe is like a hand-held salad. These wraps can be prepared the night before.
Infused with the smoky heat of chipotle chili, squash hummus adds a creamy bite to this gluten free sandwich recipe.
This gluten-free chicken satay sandwich hits all the sour, sweet, spicy and salty tasting notes.