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We’ve been trying to find a protein-packed, make-ahead breakfast to add into our rotation for busy in-the-office mornings! Oatmeal is already a fantastic breakfast choice and the addition of some protein powder adds in flavor and protein for a delicious breakfast that fuels our morning! Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Ingredients: 3 cups GF Rolled Oats ½ cup Caramel Protein or other protein of choice* ½ cup Brown Sugar 2 tsp Cinnamon ¼ tsp Nutmeg 2 tsp Baking Powder 1 tsp Salt 2 Eggs 1 ½ cups Milk of Choice ½ cup Butter, melted 1 medium apple, cubed ½ cup Walnuts, chopped Preheat your oven to 350F. Mix together the oats, protein powder, brown sugar, cinnamon, nutmeg, baking soda, and salt. In a separate bowl, beat the eggs, milk and melted butter and then pour into the oat mixture. Stir until combined. Then, fold in the apple and the walnuts. Lightly spray or butter a 9x13 dish and pour in the oatmeal mixture. Bake for 40 minutes or until the top is golden. Serve with a little milk on top or a dollop of greek yogurt! *I used the Caramel Toffee protein from Vega Nutrition!

This recipe is a tropical twist on a classic crockpot pulled pork and one of our favorite slow cooker meals to make! And yes, I said “our” because this really is a recipe from my husband Brandon! He won’t often brag about his skills in the kitchen, but they are definitely there! Prep Time: 15 minutes Cook Time: 4-6 hours Total Time: 4-6 Hours Ingredients: 2lbs Pork tenderloin ½ cup Coconut Aminos ½ cup GF Hoisin Sauce 1 8oz can Pineapple, crushed or diced 2 tbsp Honey 2 tbsp Rice Vinegar 1 tbsp Onion Powder 1 ½ tsp Garlic Powder 2 tsp Salt 1 tsp Pepper Pat down your pork tenderloin and rub with a mixture of the spices. Lay on the bottom of a crockpot. Cover the pork with the coconut aminos, hoisin sauce, pineapple, honey, and rice vinegar. Let the meat cook for 4 hours on high or 6 hours on medium to low. When you are ready to eat, shred the pork with two forks. Serve on Hawaiian rolls or with rice & veggies. Top with sriracha, sesame seeds, green onions, chili crisp, or more hoisin sauce.

I’m back with another measure-with-your-heart recipe. I’ve come to realize that people don’t like salads because 1) the salad does not contain ingredients that they like or 2) the texture is all off. The best salads are the ones filled with food you want to eat and that are also well rounded in texture and balanced in flavor. You need a little crisp, a little salt, a little sweet, etc. When building your salad, pick the ingredients that you want the most. I would encourage you to have at least a little bit of everything listed below to re-create my Ultimate Cobb Salad. I’ve linked below my favorite recipe to follow for the perfect soft-boiled egg. Ingredients: Romaine Lettuce Grilled Chicken Grape Tomatoes Avocado Corn Bacon Feta or Blue Cheese Soft-Boiled Egg For the vinaigrette: 1 medium Shallot, finely chopped ¼ cup Red Wine Vinegar ¼ cup Vegetable Oil 2 tbsp Dijon Mustard 2 tbsp Maple Syrup ½ tsp Salt ½ tsp Black Pepper Tips for an elevated salad: Make sure the chicken is warm! Regular grilled chicken is fine, but BBQ Chicken tastes great too. Char your corn on a grill, in a cast iron skillet, or under a broiler. Blue cheese is traditional for a cobb salad but if you don’t like it (or you’re allergic like my husband) feta works well too! If you don’t like a runny yolk, then just do a hard-boiled egg. Personally, I think the runny center binds the salad together really nicely!

One of my favorite soups is sausage and potato soup but as a girl with stomach issues, I sometimes find the fattiness of sausage to be too much for my stomach to handle. I wanted to create a soup that tasted like it had sausage in it but would leave me with a happy tummy! This soup does just that – the key to recreating that classic sausage flavor is the fennel and paprika. I am a big lean ground turkey fan plus it is more budget friendly than ground beef but you can substitute with any lean ground meat of your choosing. Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Ingredients: 1.5 lbs Ground Turkey 2 tbsp butter 1 Yellow Onion, diced 3 Garlic cloves, minced 1 ½ tsp Paprika 1 tsp Fennel ¼ tsp Red Pepper Flakes ¼ tsp Ground Thyme Salt & Pepper, to taste 1 lb White Potatoes, cubed 48 fl oz Chicken or Vegetable Stock 1 cup Milk of choice 1 ½ cups Frozen Spinach In a large pot or dutch oven melt your butter over medium heat and then add in the onion and garlic. Cook until translucent. Then add in your ground turkey to brown. Once your ground turkey is cooked add your seasonings to the pot. Toss in your cubed potatoes and cover with the chicken or veggie stock. Simmer for 20-25 minutes or until the potatoes are soft. Add in 1 cup of your milk of choice and your frozen spinach. Cook for an additional 5 minutes or keep on low heat until you are ready to eat!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. Everyone deserves to have a tasty appetizer regardless of their dietary restrictions and truthfully, it is really hard to find a holiday appetizer that doesn't contain gluten or dairy. This whipped ricotta dip is inspired by the viral whipped feta dip but 100% dairy free! The toasted honey walnut topping and black pepper and rosemary in the dip is a beautiful fall pairing! Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Serves 6 Ingredients: 1 container Kite Hill Almond Ricotta 1 Gluten Free Baguette ½ cup chopped Walnuts 1 tbsp butter ¼ cup Honey 1 tsp Rosemary ¼ tsp Salt ¼ tsp Black Pepper ¼ tsp Red Pepper Flakes Add your ricotta, half of your honey, rosemary, salt, black pepper, and red pepper flakes to a bowl and use a hand mixer to whip until light and fluffy. Toast your walnuts on the stove with the butter and the other half of the honey. Slice your baguette into equally sized pieces, place on a baking sheet and toast under a broiler for 3-5 minutes. Place your whipped ricotta in a dish and top with the toasted walnuts. Serve with the toasted baguette and enjoy!

Apple cider but make it for the grown ups! This apple cider punch is sure to be a hit at your next holiday gathering plus it is so easy to make! If you don’t like pomegranates, then cranberry is a great option to use as well! Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Serves 8 Ingredients: ½ gallon Apple Cider 1 bottle Pinot Grigio 1 ½ cups Cinnamon Whiskey 2 12 oz bottles Ginger Beer 2 Apples 1 Orange 1 Pear 10 oz Frozen Pomegranate 3 Cinnamon Sticks 1 tbsp Whole Allspice Combine your Apple Cider, Pinot Grigio, and Whiskey in a pitcher with cinnamon sticks and allspice. Let chill for a couple of hours. When you are ready to serve, slice the apples, orange and pear into thin slices and add to a punch bowl (or second pitcher). Add in the pomegranates as well. Remove the whole allspice and cinnamon sticks from your cider base and add liquid to the punch bowl. You can either add your ginger beer straight to the punch bowl or just use it to top off your drink when you pour it!

This is the easiest turkey you will ever make but also the juiciest, most crowd pleasing, and memorable turkey you will ever make! I opt for no breaded stuffing here and just fill the turkey with fruits, veggies, and herbs that leave the turkey so moist and flavorful! The garlic herb butter smothered all over leaves the skin golden brown and crispy! The rule of thumb for cooking your turkey is 13 minutes for every pound – just make sure you let your turkey thaw for a few days before you need to cook it! Prep Time: 15 minutes Cook Time: 2+ hours Total Time: 2 ½ hours Ingredients: 1 Turkey (roughly 10 pounds) 2 sticks Plant-Based Butter 4 Garlic cloves, minced Poultry Herbs (Rosemary, Sage, Thyme) Salt & Pepper to Taste 2 Apples 2 Yellow Onions 2 Lemons 1 Orange Preheat your oven at 325F. In a bowl combine your butter, garlic, salt, pepper, & poultry herbs until evenly mashed together. I recommend shredding your Sage and chopping your rosemary before adding. Prep your turkey by removing the giblets and patting the outside dry. Quarter your apples, onions, lemons, and orange. Stuff the inside of your turkey with as much of your fruit & onion as possible and place the leftovers around your turkey in the pan. Smother (yes, smother) the outside of your turkey with the garlic-herb butter. Put in the oven uncovered and set the timer for 13 minutes for every pound of turkey you have. For my 10 pound turkey, 2 hours and 10 minutes was perfect! Let your turkey rest for 20 minutes before carving. If you want to make a quick gravy, cook the giblets on the stove with about a cup of water to create a broth and gravy base. Remove the giblets and add in the drippings from the Turkey. Add a tablespoon of cornstarch or other thickening agent (ie. arrowroot powder, tapioca starch, potato starch) and cook until it starts to thicken! Add salt as needed.

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Serves: 4 Ingredients: 4 strips of Bacon 12 oz bag of Brussel Sprouts 2 tbsp. Olive Oil 2 tbsp. Balsamic Vinegar 2 tbsp. Brown Sugar ½ tsp. Salt ½ tsp Black Pepper Preheat your oven to 425F. Wash your Brussel sprouts and chop in half or quarters. Dice your bacon into evenly sized pieces. Toss Brussel sprouts with olive oil, balsamic vinegar, brown sugar, salt, and pepper Lay down parchment paper on a sheet pan and evenly distribute the Brussel sprouts and then add the bacon on top. Cook in the oven for 20 minutes or until the Brussels sprouts and bacon start to get crispy.

The temperature dropped to 60 degrees for two days and I’m already buying winter coats and making all of my favorite fall foods! Fall really is my favorite time of year for so many reasons but mostly because I love making chilis and soups and stews! You’ll be seeing a lot of that over the next few months! My White Chicken Chili can be made in a crockpot or on the stove and requires very minimal prep work (who doesn't love that)! Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes Serves: 6 Ingredients: 3 Chicken Breasts 1 Yellow Onion 1 16oz can Diced Tomatoes 1 16oz can Cannellini Beans 1 16oz can Great Northern Beans ½ cup diced Green Chile Peppers 2-3 cloves of Garlic 2 tbsp Olive Oil 1 tsp Chili Powder 1 tsp Oregano 1 tsp Cumin 1 tsp Garlic Powder ½ tsp Salt ½ tsp Black Pepper Dice your yellow onion and garlic and add it to your pot with olive oil. Saute until the onions start to become translucent or 2-3 minutes. Add your seasonings to the onion and garlic and saute for another 2-3 minutes. Add your tomatoes, beans, and peppers to the pot and combine. Place your whole chicken breasts into the pot, making sure that they are covered by the beans. Cover the pot and put the heat on medium-low and let simmer for about an hour. You’ll know the chili is ready when the chicken shreds easily with a fork. If you have the time, let it cook for longer to really let the seasonings and flavors work their magic.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. My gluten and dairy free stuffed shells just scream comfort food and are so good that you won’t even miss the real cheese! I swear by Kite Hill’s Almond Ricotta and Daiya’s Shreds to make this dish! The almond ricotta has an almost identical consistency and the Daiya shreds melt & bubble beautifully! Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Ingredients: 16 oz Kite Hill Almond Ricotta 1 box Jumbo Shells 1 tbsp dried Basil 1 tbsp dried Oregano 1 tbsp Garlic Powder Salt & Pepper to Taste 1 Egg ½ cup Parmesan* (optional) 1 jar of pasta sauce of choice 3 cups Daiya Mozzarella Style Shreds Fresh Basil (optional) Preheat your oven to 375F. Bring a pot of water to boil and cook your jumbo shells until al dente or about 1-2 minutes shorter than the box instructions. While the shells are cooking, combine your ricotta substitute, seasonings, egg, and parmesan*. Put a layer of sauce on the bottom of a greased baking dish. Once the shells are done cooking and have cooled slightly, fill each shell with your ricotta mixture and start to line the shells up in the dish. Pour the rest of your sauce over the shells and generously top with your shredded cheese substitute. Bake for 20 minutes or until cheese is melted and bubbly. Garnish with fresh basil and serve! *Parmesan is a hard cheese that is low in lactose making it easily digestible for most people. A parmesan substitute will work just fine or it can be omitted completely.