This gluten-free, dairy-free version of classic Italian comfort food is so good, you won’t miss the gluten and dairy!
This chicken satay uses Sunbutter in place of peanut butter (or, if you have a seed allergy, pumpkin puree also works), for a believable approximation of the original with a creamy, savory, slightly sweet sauce that’s delicious over rice.
Rice pilaf, a staple on buffets and at special events, usually contains butter and small grains of orzo. This version subs a quinoa-based orzo and dairy-free butter, and is every bit as delicious as the original.
My Instagram followers voted for gluten-free crispy chicken tenders as the dish they most wanted me to try to make for back-to-school, and here’s what I came up with! This version, with cornflakes, coconut and sesame seeds in place of breadcrumbs, delivers on flavor and crispiness. Enjoy!
Make the most of the end of peach season with these gluten-free, egg-free meatballs. They’re incredibly flavorful, and everything cooks in one saute pan making cleanup a breeze.
This slow cooker shredded pork earns points for major flavor thanks to lime, garlic, ginger, coconut aminos and honey, and versatility: it’s delicious served over rice, stuffed in a baked sweet potato or used as filling for a taco.
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