By using certified gluten-free Living Now baking mixes from Now Foods, you can make the holidays a bit easier!
We LOVE the holidays. We love the cookies, the cake, the pie, the ham, the turkeyk, the chicken, the prime rib, the lamb. And you know what else we love? Gluten-Free LEFTOVERS! We've asked some of our favorite bloggers for their favorite leftover recipes, paired with what you have left over. …
Use leftover turkey and Hatch Chile Company products to make delicious gluten-free enchiladas - can be easily made dairy-free too!
Blueberry pancakes can be enjoyed any time of the year. If fresh blueberries aren’t available, use frozen blueberries (thawed and drained). These tender, golden pancakes can be whisked up in no time. Serve with pure maple syrup. They can be made egg-free; see instructions.
These golden buttermilk pancakes are fluffy, tender and delicious. They can be made ahead and reheated or frozen for later. They’re slightly sweet and can be topped with pure maple syrup, honey, fresh fruit or whipped cream. This recipe can be made egg-free; see instructions.
These crispy, golden waffles are perfect for any breakfast or brunch. This recipe is simple to make, calls for minimal ingredients, and can be easily doubled or tripled to feed a crowd. Serve with pure maple syrup. It can be made egg-free; see instructions.
These fluffy, paleo-friendly pancakes are free of refined sugar and can be made without dairy. High in protein and healthy fats, they’ll keep you full longer. Enjoy them plain or with your favorite toppings. With hints of vanilla and almond flavors, they’re sure to be a new breakfast favorite. For best results, do not replace the eggs in this recipe.
These cookies will look underdone after baking 12 to 14 minutes but they will set up as they cool. The baking time is very important—2 minutes can be the difference between a soft, chewy cookie and a dry, crisp cookie. Do not shortchange the dough’s 30-minute rest or the cookies will spread too much and taste gritty.
Chocolate chips are an essential component of blondies and this recipes calls for a combination of semisweet and white chocolate chips. Not all brands of chocolate are processed in a gluten-free facility, so read labels carefully. For gluten-free and allergy-friendly brands, see Shopping List. For best results, do not replace the eggs in this recipe.
This recipe for macaroni and cheese is casserole-style with eggs, poured into a 9x13-inch baking dish, covered and baked until firm. This is also a great make-ahead dish. Just prepare the pasta and cheese mixture, pour it into a prepared baking dish, cover it tightly with foil and plastic wrap, and freeze it. When you’re ready to serve it, there’s no need to defrost it first. Just remove the plastic wrap but retain the foil, pop it in a preheated oven and bake until it’s bubbling and the eggs are set. This recipe can be made dairy-free and egg-free; see instructions.
The secret to flavorful Szechuan meatballs is to allow the ground beef to marinate so it absorbs the flavors of the gluten-free soy sauce, honey, vinegar and ginger. Be sure to use ground beef that’s at least 90 percent lean. If you use beef that’s less lean, the fat drains onto the pan when the meatballs are baked and much of the flavor drains right along with it. The sesame oil in the marinade is much tastier and less greasy than the fat in the ground beef. This recipe can be made egg-free; see instructions.
Shepherd’s pie is one of those classic comfort foods that never disappoints. The zucchini in this recipe is tasty with the tomato sauce and adds nice moisture. A mixture of red and sweet potatoes makes a colorful and savory crust. Feel free to play with the types of vegetables and potatoes you use.
If desired, swap out the oats for quinoa flakes and the apple for chopped frozen pear. To make ahead, freeze a few chopped apples so you have them on hand when you need them. If using large, soft medjool dates, omit the soaking step and use just 1 date.
Navy beans give it creamy texture and mellow flavor, not to mention a nutritional boost of extra fiber and protein. If needed, sunflower butter or almond butter can replace the peanut butter, while frozen raspberries can be used in lieu of strawberries. Top with granola for a pleasant crunch.
This warm coffee drink helps take the edge off of winter’s chill. A healthy balance of carbs, protein and good-for-you fats, it will kick-start your day.
Lime adds citrusy brightness and tofu delivers body and protein. (If you’re avoiding soy, replace the tofu with yogurt or a soy-free protein powder.) Skeptical about blending greens into your smoothie? Start with spinach, which has a more mellow flavor than kale or Swiss chard.
Tahini gives this smoothie extra silky appeal. Roast, steam or boil a few sweet potatoes ahead and chill them (up to 5 days) so they’re ready when you need them.
To save time, replace the roasted carrots with 1½ cups packaged shredded carrots and replace Shallot Vinaigrette Crème with a good quality, store-bought gluten-free dressing. Ingredients can be made up to 3 days ahead and assembled just before serving.
You’ll find many classic Mediterranean flavors in this dish. One thing you won’t find is the traditional bulgur wheat. It’s been replaced with sorghum, which is naturally gluten-free and adds a nutty, chewy flavor similar to bulgur. This hearty dish is perfect for vegetarians. If meat is a must, add cooked and sliced lamb or chicken. Ingredients can be made up to 3 days ahead and assembled just before serving.
Serve this quinoa bowl slightly warm or at room temperature. To save time, use store-bought rotisserie chicken and pre-cut squash and replace the Creamy Apple Vinaigrette with a prepared dressing. Add chopped apples, if desired. Ingredients can be made up to 3 days ahead and assembled just before serving.
Healing spices aid digestion and help ease constipation and gas. Orange oil helps digest fats. Adapt this recipe to fit your dietary needs. If you don’t eat coconut, enjoy these truffles plain or roll them in ground sunflower seeds or a cinnamon/cardamom blend.
This guilt-free treat takes truffles to a healthier place using pumpkin seeds, hemp seeds and figs for additional protein and fiber. Raw cacao is a good source of magnesium. Peppermint oil is healing and soothing to digestion.
Kudzu/kuzu root starch, an alternative thickener to cornstarch, is beneficial and healing to the small intestines. (Find it in the Asian section of the grocery store, natural food stores and online.) Tart cherries are a natural source of melatonin. Cherries contain anthocyanin, a flavonoid with health-protecting benefits.
This sweet breakfast compote calls for a triad of healing spices (star anise, cardamom and Ceylon cinnamon) and prunes, which are high in dietary fiber and contain natural sorbitol to soften the stool. Dried apricots are rich in potassium and vitamins A and C.
The secret to making a good scone is to use cold fats and work them into the flour before melting; the added step of “laminating” the dough adds more lovely layers. The technique is quite simple. With a few ordinary ingredients and a light gluten-free flour blend, this recipe produces tender, flaky pastry. Enjoy these scones with Irish butter, your favorite jam or a dollop of yogurt.
MAKES 4 CUPS. To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine. Ingredients: 1 cup cornstarch, tapioca starch/flour or arrowroot powder1 cup potato starch (not potato flour), tapioca starch or arrowroot powder1 cup very fine white rice flour, sorghum flour or buckwheat flour½ cup corn flour, millet flour, sorghum flour or brown rice flour½ cup tapioca starch/flour, cornstarch or arrowroot powder4 teaspoons xanthan gum or…
This inexpensive staple bread is traditionally made with soft wheat, sour milk, butter, salt and baking soda (instead of yeast), and allowed poor families to put bread on the table. This gluten-free version uses a blend of soft wheat-free flours and starches to mimic the traditional version. Dairy buttermilk may be used or make your own using dairy-free milk with vinegar added to “sour” it. Buttermilk combined with baking soda creates a chemical reaction that lifts the bread. Adding raisins and orange zest delivers a sweeter “Spotted Dog” loaf. This recipe can be made egg-free; see instructions. It’s easily doubled to make 2 small loaves.
This dense, dark loaf has deep, nutty flavor. Often served for breakfast with thick slices of butter and for supper with a hearty stew, this popular bread finds its way onto nearly every Irish table. This gluten-free version embraces the spirit of true brown bread, which is made from whole grains and dark treacle (molasses). Its hearty texture comes from teff seed and golden flaxmeal, with the requisite chew derived from gluten-free oat flour. Bake it in a dark loaf pan to help the crust develop. Then turn the bread out before the bake time is finished to obtain a crunchy crust all around. This lets you dip pieces into yogurt or mead without crumbling.
We've partnered with some of our favorite bloggers to bring you the best New Year's Eve Party Food ideas!
These vegan, no-sugar-added energy bites are the perfect snack post-workout or on jam-packed days at the office. Enjoy the blended flavors of creamy cashew butter, cocoa, tasty tamari almonds and NOW Foods' hazelnut Stevia in one power-packed snack!
Hearty Gluten-Free Pizza Dough Recipe
Cranberry Sage Breakfast Scones
Lemony Gluten-Free Pancakes with Cherry Sauce
Cranberry Sage Breakfast Scones
Gluten-Free Oven-Baked Kale Frittata
Gluten-Free Victoria Sponge Cake
Chocolate Coconut Campfire Fondue
