Creative paleo and gluten-free recipes
This post has been sponsored by Lily’s Sweets. All thoughts and opinions are my own.
Now that it’s truly fall, it’s time to get baking! On a crisp November evening, I love to have something fragrant and delicious in the oven—and this gluten-free chocolate chip zucchini bread is one of my very favorites.
This post is sponsored by Alaska Seafood Marketing Institute. I’m thrilled to be partnering with ASMI to share a series of delicious recipes highlighting sustainable, wild-caught seafood from Alaska.
This low-carb pumpkin alfredo with seared Alaska scallops and crispy sage is the perfect quick but fancy dinner for chilly fall evenings at home.
I’m here with your perfect fall dinner: pumpkin, creamy sauce, brown butter seared Alaska scallops, and crispy sage. This is one I could eat pretty much every day of the week because it’s so flavorful and healthy but takes less than half an hour to make.
Did you know that Alaska has sustainable fishing built right into its state constitution? That means seafood from Alaska is always wild caught and fished in a way that preserves the environment and marine ecosystem for generations to come. I’m so excited to be partnering with Alaska Seafood Marketing Institute to share a series of creative recipes with Alaska seafood and encourage you to #AskforAlaska while shopping and dining out.
October is National Seafood Month, so this is the perfect time to make sure you’re eating seafood several times a week. Why not start with this pumpkin alfredo with seared scallops?
These gluten free financiers have a flavorful, tender crumb thanks to brown butter and almond flour, and are studded with fresh figs.
After weeks of sweltering weather with highs in the upper nineties, we’re finally having a “fallish” day here in Chattanooga with highs only reaching the upper eighties. I bake no matter the weather, but feeling a tiny chill in the mornings really makes me eager to turn on the oven. If you’re doing some fall baking this weekend, I highly recommend these gluten-free financiers with figs.
Financiers are a French treat made with brown butter, almond flour, and egg whites. There’s usually a bit of all-purpose flour in there, too, but here I’ve used cassava flour* (*affiliate link–I earn from qualifying purchases. All affiliate links in this post are marked with a *) to keep them gluten free and grain free.
Rutabaga is even more delicious than potato atop this paleo version of shepherd’s pie. This shepherd’s pie with rutabaga is one of my go-to dinners during the colder months! Recipe and photos updated September 2019.
These grilled vegetables with jalapeño aioli are a great way to make the most of the last few weeks of grilling season! Zucchini, okra, mini peppers, and red onion wedges grill up quickly and are irresistible dipped in the creamy and spicy aioli.
Here in the South, the highs continue to sneak into the nineties most days and the markets are still packed with tomatoes, peppers, zucchini, and okra. So while fall may technically be looming on the horizon, I am not ready to give up grilling anytime soon.
All summer long I’ve been firing up my grill and filling it with local veggies, sometimes adding some sausage or chicken as well, and calling it dinner. Nobody has complained, but I recently decided the one thing a platter of grilled vegetables really begs for is a flavorful sauce for dipping. The grilled vegetables almost seem like extra flavorful and colorful French fries once you add a nice aioli to dunk them into.
This simple and luxurious Instant Pot tomato sauce is inspired by Marcella Hazan’s classic recipe, but takes advantage of fresh summer tomatoes from your garden or CSA.
Something about September makes me want to bust out the Instant Pot for almost every meal! All summer long I only used it for rice (it makes the most PERFECT rice!), but now that it’s fall I’m ready to make all manner of sauces, soups, stews, and braises.
This cantaloupe, corn, and zucchini salad with lemony pesto is a perfect no-cook recipe for hot summer nights. It’s vegan, gluten free, and dairy free.
What’s fresh, fast, raw, and super delicious?
Cantaloupe, corn, and zucchini salad with lemony pesto, that’s what!
This cherry pico de gallo is an easy, sweet twist on your favorite fresh salsa. It’s great with chips or on top of grilled meats!
Cherry season! It’s my favorite time of the year. This is your moment to make this simple cherry pico de gallo, which goes well with pretty much everything and will disappear faster than anything else at your Fourth of July cookout.
These dairy-free, gluten-free peanut butter chocolate chip oatmeal cookies are easy to make in one bowl and hard to stop eating!
I’m finally sharing the cookies I’ve been making over and over again since shortly after Madeline’s birth. These peanut butter chocolate chip oatmeal cookies are dairy free, gluten free, and super simple to make. If you don’t like or can’t have peanut butter, they’re also amazing with cashew butter, and I bet other nut and seed butters will work, too.
While I wouldn’t call these health food, they do have good amounts of fiber, protein, and healthy fat. As a nursing mom, I love these because the oats help keep my supply up. However, these are not actual lactation cookies since they don’t have anything funky like brewer’s yeast or other ingredients not found in normal cookies that make you raise your eyebrows a little.
These sesame kale and beef rice bowls with fried eggs and pickled carrots make a quick and hearty gluten-free dinner with plenty of vibrant colors and rich flavors.
I’m finally back with a new recipe! I’m currently typing this with one hand while Madeline is nursing. Having a baby is a lot of fun, but it doesn’t leave me with much extra time. Luckily Madeline is generally an easygoing baby who eats and sleeps well and doesn’t cry too much, so if I play my cards right I can still get a fair amount accomplished.
It’s been wonderful having three uninterrupted months to focus on bonding with Madeline and Ben, but I’m very excited to get back to sharing recipes with you. These sesame kale and beef rice bowls with fried eggs and pickled carrots may sound like a mouthful, but they’re easy to put together and just the kind of thing I want to be eating on a Monday night.
These gluten-free peppermint blondies taste like peppermint bark on top of the richest, chewiest blondies. They’re grain free, dairy free, and easy to make with just one bowl.
I’m sneaking in with one more recipe before Christmas! The other day I had the idea to make a peppermint version of my olive oil blondies, and I had to make it happen right away. The olive oil blondies have been my go-to party/potluck dessert for several years now. They’re always a hit and I always get lots of requests for the recipe. And no one has ever been able to taste the olive oil! (Although if you prefer, you can make them with avocado oil instead).
This post is sponsored by Discover Beaujolais.
This easy winter cheeseboard paired with Beaujolais wine makes holiday entertaining a snap. Plus, there’s a recipe for a five-minute pomegranate chèvre cheeseball!
Want to know the secret to super easy holiday entertaining that looks and tastes fancy and will impress all your guests? Here its is: wine and an epic cheeseboard. This is so simple to put together, but everyone loves it. Best of all, there’s no cooking required! I’ve teamed up with Discover Beaujolais to bring you this easy winter cheeseboard that pairs perfectly with their Moulin-à-Vent red wine.
Beaujolais is a region of France north of Lyon that produces red and white wines as well as rosé. The soil there has pink granite in it with streaks of manganese, which gives the grapes and thus the wine a special flavor. I would love to go see this gorgeous region for myself, but for now, I’ll be imagining it while I snack on this cheeseboard and sip on glass of Moulin-à-Vent red.
