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These are 15 of my favorite gluten-free, dairy free recipes because they are delicious, impressive and relatively quick to

make. Each should take about 30 minutes or less!

I hope you enjoy them as much as I do!

~Andrea


Sweet Potato & Egg Hash25 minutes

Coconut Oil

Sweet Potato (medium, diced)

Smoked Paprika

Red Bell Pepper (diced)

Kale Leaves (chopped andpacked)

Egg

Sea Salt & Black Pepper (to taste)

Avocado (sliced)

Green Onion (sliced)

Use butternut squash instead.

Use another leafy green, such as beet greens or rapini.

Add extra eggs.

Chop vegetables in advance to save time.

Preheat the oven to 400ºF (204ºC).

Heat a cast iron pan over medium heat and add oil. Once melted, add the dicedsweet potato. Cook for about 4 minutes undisturbed. Once browned, flip themaround and continue cooking for 5 more minutes.

Add the smoked paprika and diced pepper and cook for another 2 minutes.Then add the chopped kale and cook until just wilted. Remove the pan from theheat.

Make two spaces in the hash mix and crack eggs into each space. Season withsea salt and pepper and place in the oven to bake for 6 to 8 minutes, or untileggs are cooked to your preference.

Remove from the oven and garnish with avocado and green onion. Divide ontoplates and enjoy!


Curried Chickpea Salad15 minutes

Extra Virgin Olive Oil

Lime Juice

Curry Powder

Maple Syrup

Chickpeas (cooked)

Celery (finely chopped)

Apple (small, finely chopped)

Red Onion (chopped)

Dried UnsweetenedCranberries

Cilantro (chopped)

Sea Salt & Black Pepper Refrigerate in an airtight container up to 4 days.

Enjoy alone or serve over leafy greens like baby spinach, arugula, mixedgreens or romaine lettuce.

For best flavor, use a tart apple like a Granny Smith or Macintosh.

In a large mixing bowl, whisk together the oil, lime juice, curry powder, andmaple syrup.

Add the chickpeas, celery, apple, onion, cranberries, and cilantro to the mixingbowl with the dressing. Fold everything together. Season with salt and pepperto taste.

Serve chilled and enjoy!


Mexican Black Bean Salad15 minutes

Black Beans (cooked)

Red Bell Pepper (chopped)

Red Onion (chopped)

Avocado (diced)

Lime Juice

Chili Powder

Cumin

Sea Salt

Add cilantro, tomato, corn or hot sauce.

Salad will keep in the fridge for up to 3 days.

Use cooked lentils or chickpeas instead.

In a large mixing bowl combine the black beans, pepper, onion and avocado.

Add the lime juice, chili powder, cumin, and salt to a mason jar. Seal with a lidand shake until combined. Pour dressing over the black bean mixture and stiruntil evenly coated.

Serve chilled and enjoy.


Turkey Taco Skillet with Cauliflower Rice30 minutes

Avocado Oil

Extra Lean Ground Turkey

Yellow Onion (chopped)

Red Bell Pepper (diced)

Yellow Bell Pepper (diced)

Chili Powder

Paprika

Cumin

Sea Salt

Diced Tomatoes (from thecan)

Cauliflower Rice

Avocado (sliced, optional)

Cilantro (chopped, optional)

Can be served raw or cooked. To cook your cauliflower rice, saute in askillet for 5 to 7 minutes before serving.

Use cooked lentils instead of ground turkey.

Use pre-riced cauliflower.

Top with Greek yogurt or grated cheese.

Store in the fridge for up to three days.

Use coconut or olive oil instead.

Heat a skillet over medium heat and add the avocado oil. Add the groundturkey, onion, red bell pepper, yellow bell pepper, chili powder, paprika, cumin,and sea salt. Cook for 10 to 15 minutes or until cooked through. Add thetomatoes, stir well and remove from heat.

Divide the cauliflower rice into bowls then top with the turkey, avocado andcilantro. Enjoy!


Lemon Turkey Quinoa Skillet30 minutes


Garlic (cloves, minced)


Oregano (dried)

Sea Salt

Black Olives (chopped)

Baby Spinach (chopped)

Quinoa (dry, uncooked)

Organic Vegetable Broth

Lemon (zested and juiced)

Top with crumbled feta cheese, chopped parsley and/or extra lemonwedges.

Keep in an air-tight container in the fridge for up to 3 days.

Use long-grain white rice instead.

Use chopped kale or swiss chard instead.

Use ground chicken or ground beef instead.

Use any type of broth, or water instead.

Use cooked lentils instead of ground turkey.

Heat oil in a large skillet with a tight-fitting lid over medium-high heat.

Add the garlic to the skillet and cook for a minute until fragrant. Add the turkey,oregano and salt to the skillet and continue to cook for about 5 to 7 minutes oruntil the turkey is cooked through, breaking it up as it cooks.

Add the black olives and spinach to the skillet with the turkey and mix well untilspinach is wilted.

Add the quinoa to the skillet, stir to incorporate then add the broth. Bring to agentle boil, then cover the skillet with the lid and reduce heat to medium-low.Let the skillet simmer for 10 to 12 minutes or until all the liquid has absorbedand the quinoa is tender.

Stir in the lemon zest and lemon juice. Season with additional salt if needed.Serve immediately and enjoy!


Chicken Shawarma Salad Bowls30 minutes

Chicken Breast (diced intocubes)

Sea Salt

Black Pepper

Cinnamon

Turmeric

Cumin


Tahini

Water

Lemon (juiced)

Romaine (chopped)

Tomato (diced)

Cucumber (diced)

Parsley (chopped)

Serve with hummus or add minced garlic to the tahini dressing.

Store in the fridge for up to three days.

Omit the chicken and used cooked chickpeas instead.

Combine the diced chicken breast, sea salt, black pepper, cinnamon, turmeric,cumin and olive oil in a bowl. Toss well to coat.

Transfer the chicken into a skillet over medium heat. Cook for about 10 minutes,or until chicken is cooked through.

Meanwhile, combine the tahini, water and lemon juice together in a jar. Mix welland set aside.

Divide the romaine, tomatoes and cucumber into bowls and top with thecooked chicken breast. Drizzle tahini dressing over top and sprinkle withchopped parsley. Enjoy!


Rainbow Chopped Salad Jars30 minutes

Tahini

Lemon (juiced)

Sea Salt

Water

Chickpeas (cooked, from thecan)

Cherry Tomatoes

Matchstick Carrots

Yellow Bell Pepper (chopped)

Purple Cabbage (chopped)

Keeps well in the fridge for up to 4 days.

Use a nut butter or sunflower seed butter instead.

Combine the tahini, lemon juice, and sea salt. Whisk until combined, addingwater as needed to attain a creamy salad dressing consistency. Divide thedressing equally into the bottom of large jars.

On top of the dressing, layer the chickpeas, tomatoes, carrots, bell pepper, andtop with the purple cabbage. Cover and store in the fridge.

When you're ready to eat the salad, dump it into a bowl and toss well. Enjoy!


Mediterranean Buddha Bowl10 minutes

Quinoa (dry, uncooked)

Romaine Hearts (chopped)

Chickpeas (cooked, from the can)

Cucumber (chopped)

Red Bell Pepper (chopped)

Red Onion (finely chopped)

Hummus

Pitted Kalamata Olives


Apple Cider Vinegar

Italian Seasoning

Sea Salt

Use tzatziki instead.

Top with crumbled feta cheese or cooked chicken breast.

All ingredients can be chopped and prepared in advance. Assemble bowlswhen ready to eat.

Serve with a lemon wedge and black pepper.

Cook the quinoa according to the directions on the package, and set aside.

Divide the chopped romaine equally between serving bowls or plates. Top withequal amounts of quinoa, chickpeas, cucumber, red bell pepper, red onion,hummus and olives.

Add the olive oil, apple cider vinegar, Italian seasoning and sea salt to a jar.Seal and shake well to combine.

Drizzle the dressing over top of the assembled buddha bowls and serveimmediately. Enjoy!


Coconut Cod & Spinach with Rice15 minutes

Jasmine Rice (dry)

Organic Coconut Milk (canned)

Water

Tamari

Rice Vinegar

Bay Leaf

Sea Salt (or more to taste)

Cod Fillet


Let the cod fillets sit in the marinade overnight before cooking. You mayalso add grated ginger.

Serve it with brown rice, quinoa, couscous or cauliflower rice instead.

Use apple cider vinegar instead.

Use baby bok choy or broccolini instead.

Refrigerate in an airtight container up to 3 days.

Cook rice according to instructions on the package and set aside.

In a saucepan over medium heat, combine coconut milk, water, tamari, vinegar,bay leaves and salt. Add the cod fillets and simmer for 8 minutes or until flesh isopaque.

Stir in spinach and remove from heat. When the spinach has wilted, divide intobowls along with the rice and enjoy!


Beef Burrito Bowl with Cauliflower Rice30 minutes

Extra Virgin Olive Oil (divided)


Yellow Onion (small, finely diced)

Extra Lean Ground Beef

Cumin (ground)

Coriander (ground)

Oregano (dried)

Sea Salt (divided)

Lime (juiced)

Cauliflower Rice

Avocado (diced)

Chopped cilantro, green onion, extra lime juice, cheese, sour creamor Greek yogurt.

Store in an airtight container in the fridge up to 3 days.

In a large skillet heat half of the oil over medium. Add garlic and onions andcook for two minutes, or until onions become translucent.

Add ground beef to the skillet. With a wooden spoon or spatula, break the beefinto small pieces as it cooks, stirring occasionally, until no longer pink.

When meat is cooked through, drain the grease. Place back over medium heatand add the cumin, coriander, oregano, half of the salt and lime juice to thepan. Stir to coat the beef with the spice and continue to cook for anotherminute until very fragrant. Transfer the meat to a dish and cover to keep warm.

Place the pan back over heat and add the remaining olive oil. Add thecauliflower rice and season with remaining sea salt. Cook the cauliflower rice,stirring occasionally, until cauliflower is warmed through and just tender.

Divide the cauliflower rice between bowls and top with seasoned beef anddiced avocado. Enjoy!


One Pan Salmon, Kale & Cabbage20 minutes

Green Cabbage (roughlychopped)

Kale Leaves (roughly chopped)

Avocado Oil

Salmon Fillet


Fresh Dill (finely chopped)

Apple Cider Vinegar

Dijon Mustard

Use olive oil instead.

Use lemon juice instead.

Keep covered in the fridge up to two days.

Preheat oven to 450ºF (232ºC) and line a baking pan with foil.

Add cabbage and kale to the baking pan and toss with 1/3 of the avocado oil.Bake for 6 minutes. Remove from oven and stir.

Pat the salmon fillets dry and season with salt and pepper. Lay the salmon overthe cabbage and kale. Bake together for 10 minutes, or until salmon is cookedthrough.

Meanwhile, add the remaining avocado oil, dill, vinegar, mustard, salt andpepper to a small mason jar. Cover with the lid and shake before serving.

Divide salmon, cabbage and kale onto plates. Drizzle with your desired amountof dressing. Enjoy!


Balsamic Dijon Chicken Thighs with Broccoli30 minutes

Chicken Thighs (skinless,boneless)

Broccoli (chopped into florets)


Sea Salt (divided)

Black Pepper

Garlic Powder

Dijon Mustard

Balsamic Vinegar

Oregano (dried)

Keeps well in the fridge for 3 days.

Use chicken breasts or drumsticks instead.

Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.

Place chicken in the center of the baking sheet and arrange the broccoli in asingle layer around the chicken. Drizzle oil over chicken and veggies then addhalf of the salt, pepper and garlic powder. Using your hands, toss or rub thespices evenly all over the chicken and the broccoli. Bake in the oven for 15minutes.

Meanwhile, whisk the Dijon mustard, balsamic vinegar, oregano and remainingsalt together. Set aside.

After the chicken has baked for 15 minutes, remove from oven and brush halfthe Dijon mixture on top of the chicken and lightly over the broccoli. Return tooven and bake for 10 more minutes.

After 10 minutes, repeat step 4 with remaining Dijon mixture. Place back intothe oven and continue to bake for 5 to 10 more minutes, or until chicken iscooked through and broccoli is very tender.

Remove from oven and serve immediately.


Spinach Lentil Curry25 minutes


Yellow Onion (large, chopped)

Garlic (clove, minced)

Ginger (peeled and grated)

Curry Powder

Cumin

Sea Salt

Red Pepper Flakes

Lime (juiced)

Organic Vegetable Broth

Organic Coconut Milk (from thecan)

Lentils (cooked)

Cilantro (optional, roughlychopped)

Baby Spinach

Jasmine Rice (dry)

Maple Syrup Serve alone or with quinoa, couscous or potatoes instead.

Keep covered in the fridge for up to 4 days or in the freezer for up to 2 to 3months.

If the curry gets too thick, add extra vegetable broth to thin it.

Add extra cilantro and lime.

In a large skillet, heat oil over medium heat. Add the onions, garlic and gingerto the pot, stirring and sautéing for 3 to 5 minutes until the onions begin tosoften.

Stir in all of the curry powder, cumin, salt and red pepper flakes and continue tocook for a minute until the spices become fragrant.

Add the lime juice and vegetable stock. Scrape any browned bits off thebottom of the pan. Then add the coconut milk, lentils and cilantro and stir tocombine. Wilt in the spinach 2 cups at a time.

Bring the curry to a gentle boil then reduce heat and simmer for 15 minutes.Meanwhile, cook your rice according to the instructions on the package.

When the curry has thickened slightly, stir in the maple syrup. Divide thecooked rice onto plates and top it with the curry. Enjoy!


Citrus Spiced Turkey Bowls30 minutes

Green Beans (trimmed)

Navel Orange



Sesame Oil


Ginger (peeled and grated)

Orange Juice

Red Hot Chili Pepper (minced)


Coconut Aminos (or tamari)

Green Onion (sliced)

Keeps well in the fridge up to 3 days.

Use scrambled eggs instead of turkey.

Preheat your oven to 375ºF (191ºC).

Place the green beans on a baking sheet. Peel and chop the orange and placethat on the baking sheet as well. Drizzle with olive oil, season with salt andpepper, and place in the oven for 25 minutes.

Meanwhile, heat a large skillet over medium heat. Add the sesame oil and theturkey, stirring to break it up as it cooks. Add the ginger, orange juice, chillipepper, garlic, and coconut aminos to the pan. Once the turkey is cookedthrough, stir in the green onions and remove from heat.

To serve, divide the roasted green beans and oranges between bowls and topwith the spiced ground turkey. Enjoy!


Creamy Spinach & Sun Dried Tomato Chicken25 minutes


Chicken Thighs


Organic Coconut Milk(canned, full-fat)

Sun Dried Tomatoes (chopped)

Dried Rosemary


Serve over a bed of whole grains like rice or quinoa, or with bread to scoopup the sauce.

Heat olive oil in a large skillet over medium heat. Add the chicken thighs and letcook for about 5 minutes per side. Remove from pan and set aside on a smallplate.

Add spinach to the pan along with the coconut milk. Stir for a few minutes untilwilted, then add the chicken thighs back to the pan. Sprinkle with sundriedtomatoes, dried rosemary, salt and pepper. Cover and let simmer for 5 to 7minutes, or until chicken is cooked through.

Divide chicken and creamy spinach between plates and enjoy!


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