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There is something magical about baking on a snowy day — warm kitchen, cozy music playing, and something sweet rising in the oven. My gluten free blueberry sweet rolls were inspired by exactly that kind of winter day. Soft, fluffy dough swirled with buttery brown sugar and bursts of freeze-dried blueberries, finished with a simple glaze that melts into every spiral — they are pure comfort. The secret to getting that soft, bakery-style texture  is using King Arthur Gluten Free Bread Flour  and whole psyllium husk . When mixed with water, it creates a gel that mimics the structure gluten normally provides. That means your dough is pliable, rollable, and bakes up tender instead of crumbly. Add freeze-dried blueberries directly into the dough and filling, and you get concentrated blueberry flavor without excess moisture. Looking for a quality freeze-dried blueberry? I am loving the ones from Citreve ! Prep Time: 90  minutes Cook Time: 30  minutes Makes: 8 rolls Ingredients: For the dough: 2  tbsp Whole Psyllium Husk ½ cup Water 3  cups Gluten Free Flour 2 ¼ tsp Instant Yeast 2 tbsp Sugar 1 tsp Salt 2 tsp Baking Powder 1 cup Milk 1 Egg  3 tbsp Butter 1 cup freeze dried blueberries For the filling: ¼ cup butter ½ cup brown sugar ¼ cup crushed freeze dried blueberries 2 tsp Vanilla bean paste 2 tsp Cinnamon ¼ tsp Nutmeg For the glaze: 1 ½ cup Powdered Sugar 2-3 tbsp Milk of choice Instructions: In a small bowl, mix the whole psyllium husk with ½ cup water. Stir and let sit for 5–10 minutes until it thickens into a gel. This step is essential for creating soft, structured gluten free dough. In a large bowl, whisk together the gluten free flour, instant yeast, sugar, salt, and baking powder. In a separate bowl, whisk the milk, egg, and melted butter. Add the psyllium gel and mix until combined. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Fold in the freeze-dried blueberries. The dough should be soft but workable — slightly tacky is okay. Cover and let rise in a warm spot for about 45–60 minutes. Gluten free dough won’t double in size, but it should puff up slightly. In a bowl, mix the softened butter, brown sugar, crushed freeze-dried blueberries, vanilla bean paste, cinnamon, and nutmeg until smooth and spreadable. Place the dough on parchment paper lightly dusted with gluten-free flour. Roll into a rectangle about 10×14 inches. Spread the filling evenly over the dough, leaving a small border around the edges. Starting from the long side, roll the dough tightly into a log. Slice into 8–10 rolls using a sharp knife or unflavored dental floss. Place rolls in a greased baking dish. Cover and let rise for another 30 minutes. Preheat the oven to 350°F.. Bake rolls for 25–30 minutes, or until golden on top and cooked through in the center. Let cool slightly before glazing. Whisk together powdered sugar and milk until smooth. Drizzle generously over warm rolls so it melts into the swirls. Serve warm and enjoy that cozy blueberry sweetness. Tips & Tricks for Perfect Gluten-Free Sweet Rolls: Do Not Skip the Psyllium: Whole psyllium husk creates elasticity and prevents crumbly dough. Crush the Freeze-Dried Blueberries for Filling: You can pulse them in a food processor or crush in a zip-top bag for a fine texture. Warm Environment Helps Rise: Place dough in a slightly warm (but turned off) oven to encourage yeast activation. Don’t Overbake: Gluten-free baked goods dry out faster — pull them once lightly golden. Add Lemon Zest for Brightness: A little lemon zest in the glaze pairs beautifully with blueberry flavor. Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

Valentine’s Day doesn’t have to mean crowded restaurants or prix-fixe menus you can’t eat. There’s something so special about staying in, cooking a cozy meal, and ending the night with a homemade dessert (bonus points if you’re in comfy clothes). If you’re planning a romantic dinner, a Galentine’s get-together, or just want an excuse to make something chocolatey and delicious — I’ve rounded up four of my gluten-free recipes that feel festive, indulgent, and perfect for your valentine! 1) Valentine’s Day Puppy Chow If you’re keeping things casual (or celebrating with kids!), this festive puppy chow is such a fun option. It’s chocolatey, sweet, perfectly snackable, and dressed up for Valentine’s Day. Great for movie night, packaging into little treat bags, or setting out on the counter to nibble all weekend long. 2) Slow Cooker Beef Chuck Ragu If your love language is comfort food, this one’s for you. My slow cooker beef chuck ragu is rich, hearty, and feels like something you’d order at a cozy Italian restaurant — but it simmers away at home while you go about your day. Serve it over your favorite gluten-free pasta or creamy polenta and finish with freshly grated parmesan and a glass of red wine. It ’s low effort, high impact… which is exactly what we want for Valentine’s Day. 3) Dark Chocolate Pistachio Sea Salt Blondies Sweet, salty, rich, and chewy — these blondies are a dream. Dark chocolate + crunchy pistachios + flaky sea salt create the perfect balance. They feel elevated but are simple enough to throw together if you need a last-minute dessert. Wrap them up for gifting, bring them to a Galentine’s party, or keep them all to yourself (no judgment). 4) Gluten-Free Chocolate Hazelnut Rolls with Espresso Glaze These are for the chocolate lovers. Soft, fluffy gluten-free rolls are swirled with chocolate hazelnut filling and topped with an espresso glaze that takes them completely over the top. They’re decadent enough for dessert but honestly? They make an incredible Valentine’s morning surprise too. If you’re trying to impress — this is your recipe.

Valentine’s Day just got a whole lot more fun with my Valentine’s Day Puppy Chow — a sweet, crunchy snack mix that’s gluten free and packed with chocolate and festive color. Sometimes called “Muddy Buddies,” this version is tailored for Valentine’s celebrations with pink and red M&M's that make it perfect for snack boards, parties, classroom treats, or cozy movie nights at home. The magic of puppy chow is its simple but irresistible texture: crispy cereal coated in rich chocolate, smothered in powdered sugar, and finished with fun sprinkles or candy. Kids (and adults) will absolutely love it. Best of all, because it’s gluten free, anyone avoiding gluten can enjoy it too — just double-check your cereal and candy labels. This recipe comes together in about 20 minutes and doesn’t require baking, so it’s perfect for last-minute treats or edible gifts. Make a big batch and spread it into Valentine’s bags, bowls, or decorative tins to share with friends and family. Prep Time: 20 Minutes Serves: 10 Ingredients: 6 cups Rice Chex ½ cup Peanut Butter 2 tbsp Butter 1 cup Pink Candy Melts 1 cup Red Candy Melts 1 cup Powdered Sugar 1 cup Pink & Red M&Ms (optional) Instructions: Line a large baking sheet with parchment paper or wax paper (this makes cleanup easy). Measure all your ingredients before you start — this recipe moves quickly once the chocolate melts. In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring after each, until smooth and fully melted. Stir in the vanilla extract. Place the cereal in a large bowl. Pour the melted chocolate mixture over the cereal and gently stir until every piece is evenly coated in chocolate. Transfer the chocolate-coated cereal into a large zip-top bag or a second bowl with a lid. Add the powdered sugar, seal it, and shake until the cereal is well coated and lightly dusted. Spread the powdered sugar–coated cereal out onto your lined baking sheet. Scatter Valentine’s sprinkles and gluten-free pink/red candies over the top while the chocolate is still slightly tacky so they stick. Let the mixture cool completely so the powdered coating sets. Once cooled, break up any large clusters and transfer to bowls or storage containers. Tips for the Best Puppy Chow Don’t overheat the chocolate:  Microwave in short bursts and stir often so the chocolate doesn’t burn. Use sturdy cereal:  Gluten-free crispy rice cereal like GF Chex holds up best. Regular cereal can get soggy under the chocolate. Add mix-ins at the end:  Sprinkles and candies stick best when added after the powdered sugar coating — they add visual fun and texture. Make it customizable:  Swap peanut butter for almond butter or sunflower seed butter to accommodate allergies — it still tastes amazing. Storage tip:  Store in an airtight container at room temperature up to 4 days. Ways to Serve & Gift Valentine’s Day puppy chow can be served in so many fun ways: In mini paper bags tied with ribbon for parties In candy dishes at movie night Scooped onto a dessert board with chocolate-covered strawberries Layered in mason jars for edible gifts With pink and red themed paper liners and heart toothpicks

If you’re craving something indulgent, my gluten-free dark chocolate pistachio sea salt blondies deliver that perfect balance of chewy, sweet, salty, and slightly crunchy in every bite. They’re rich and buttery like a classic blondie, but with dark chocolate chunks, roasted pistachios, and flakes of sea salt that take ordinary blondies to a whole new level. Whether you’re baking for a cozy weekend treat, dessert for friends, or a sweet snack that feels a little fancy, these blondies always hit the mark. These blondies are one of my favorite gluten-free recipes because the texture truly delivers — chewy edges, soft centers, and a satisfying bit of crunch from the pistachios and chocolate. Dark chocolate adds depth and a slightly bitter counterpoint to the sweet brown sugar base, while the sea salt brings the whole flavor profile into perfect harmony. They’re decadent without being heavy, and naturally gluten free when you use a quality gluten-free flour blend. Prep Time: 10 minutes Cook Time: 35 minutes Serves: 16 Ingredients: 1 cup Butter, melted ¾ cup Brown Sugar ¾ cup Granulated White Sugar 2 Eggs 1 Egg Yolk 1 tbsp Vanilla Extract 2 ¼ cups Gluten Free Flour 2 tsp Cornstarch 1 tsp Baking Powder 1 tsp Salt 1 ½ cup Dark Chocolate Chips 1 cup Pistachios, shelled For the topping: ½ cup Dark Chocolate Chips ½ cup Pistachios, chopped 1 tsp Sea Salt Instructions: Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang so you can lift the blondies out easily once they’re baked. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg and vanilla extract, whisking until fully combined. Slowly stir the dry mixture into the wet mixture until there are no visible streaks of flour. Be careful not to overmix — you want the batter just combined. Fold in dark chocolate chunks and chopped pistachios, reserving a bit of each to sprinkle on top. Spread the batter evenly in the prepared baking pan. Sprinkle the reserved chocolate and pistachios on top, then lightly scatter sea salt flakes over the surface. Bake for 20–25 minutes, or until the edges are golden and a toothpick in the center comes out mostly clean (a few moist crumbs are perfect). Let the blondies cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift them out and slice into squares. Tips for Perfect Blondies Don’t overbake:  Gluten-free blondies can dry out if baked too long. Start checking at 20 minutes and pull them when the center still looks slightly soft — they’ll continue setting as they cool. Use quality chocolate:  Dark chocolate chunks melt beautifully and add rich flavor that pairs wonderfully with the salty crunch of pistachios. Roast your own pistachios:  If you have raw pistachios, a quick 5-minute toast in a dry skillet amps up the nutty flavor. Sea salt makes a difference:  A light sprinkle of flaky sea salt on top elevates the sweetness and enhances all the other flavors. I hate to admit it but, the Maldon Flaky Sea Salt really is worth it! Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

Nothing hits quite like a bowl of chili that’s rich, smoky, and deeply satisfying — especially when you take it up a notch with a splash of bourbon. My BBQ Bourbon Chicken Chili combines tender seasoned chicken, hearty beans, savory spices, tangy tomatoes, and everyone’s favorite barbecue flavor with a subtle warmth from the bourbon. Whether you’re serving it for a weekend dinner, a game-day spread, or a cozy night in, this chili delivers bold flavor in every spoonful. Prep Time: 20 minutes Cook Time: 6 hours Serves 6 Ingredients: 1 lb chicken breast (optional: use ground chicken) 1 tbsp olive oil ½ yellow onion, diced 1 jalapeño pepper, diced (optional for heat) 15 oz cannellini beans, drained 15 oz kidney beans, drained 16 oz diced tomatoes 1 cup chicken bone broth ½ cup barbecue sauce ½ cup bourbon  1 tbsp smoked paprika 1 tbsp chili powder 2 tsp cumin, ground 1 tbsp garlic powder 2 tsp onion powder 1 tbsp dried oregano 1 tsp salt 2 tsp black pepper Instructions: In a skillet over medium heat, drizzle in the olive oil. Add the diced onion and jalapeño and cook until softened, about 2–3 minutes. Add the chicken and cook until it’s about 90 % done. Transfer the chicken mixture to your slow cooker. Add the cannellini beans, kidney beans, diced tomatoes, and spices. Stir gently to combine. In a measuring cup, combine the barbecue sauce, chicken broth, and bourbon. Pour this mixture into the crockpot and stir to incorporate. The bourbon boosts depth and gives a subtle sweetness that pairs amazingly with the BBQ base. Cook on low  for 6 hours or high  for 4 hours, until the flavors meld and the chili is thick and delicious. Ladle into bowls and top with shredded cheddar or pepper jack cheese, sour cream, avocado, or your favorite chili toppings. Serving Suggestions: Cornbread -- you can't go wrong with the Bob's Red Mill Gluten Free Cornbread Mix ! Tortilla chips or Fritos -- make sure to check out stores like Aldi for cheaper corn chips! Sliced green onions & fresh cilantro A splash of extra BBQ sauce or hot sauce Pro Tips: Adjust the Bourbon:  Add a splash more if you prefer deeper warmth, or reduce if you want milder notes. Thicken It Up:  If your chili is thinner than you like near the end, remove the lid and cook another 20–30 min. Storage:  Keeps in the fridge up to 4 days or freezes well for up to 2 months. Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

Good Gluten Free Bread is arguably one of the hardest items to come by. For starters, finding a slice of gluten free bread bigger than the palm of your hand is nearly impossible. Then you have to deal with terrible texture, large holes, the inevitable disintegration, and the near inability to eat it without prior toasting. Now I will say that gluten free bread has come along way -- my husband has had celiac disease for over 20 years now and has lived through many brand iterations and terrible sandwiches and much prefers today's options to what he suffered through as a child. All that being said, I've tried a lot of bread and I am happy to report that there are truly some great options out there, so let's get into it! Over the years, I’ve tested a lot of gluten-free bread, and these are the ones I consistently buy, recommend, and use in my own kitchen. Not every gluten-free bread works for every purpose. Some are best for sandwiches, others shine toasted, and a few are worth splurging on for a truly bakery-style experience. Below are my favorite gluten free breads and exactly how I like to use each one. Shop my favorite gluten free breads and more here ! Canyon Bakehouse Heritage Style Honey White – Sandwich Bread When it comes to everyday gluten-free sandwich bread, Canyon Bakehouse Heritage Style Honey White is my go-to. Chances are if I am posting a sandwich recipe, I'm probably using this bread. I almost always have a loaf on hand and an extra one in my freezer. This loaf has a soft texture, mild flavor, and slices that are large enough (!!) to actually feel like a real sandwich. It holds up well to spreads, deli meat, and grilling without falling apart, which makes it ideal for lunches and quick meals. If you choose to forgo toasting, you don't need to worry about choking on a dry crumb (if you know you know!). Best for: Everyday sandwiches Toast with butter or jam Grilled cheese Greenlite Artisan Bread & Baguette – Bakery-Style Bread This is the bread that makes you say "Are you sure it's actually gluten free?" If you’re looking for a bakery-quality gluten-free bread, Greenlite is worth seeking out. True story: my little brother who HATES gluten free bread willingly said that this bread not only looked great but actually tasted really good too! Their artisan loaves and baguettes have an incredible crusty exterior with a soft interior, making them perfect for serving alongside pasta dishes, soups, or using for crostini. This is one of those gluten-free breads that truly feels like a treat. The biggest downside is that it is expensive and a bit hard to find, but I really believe it is worth the extra dollar and the hunt. Best for: Garlic bread Serving with dinner Bruschetta or crostini Sharing with your non-gluten free friends O’Doughs – Burger Buns O'Doughs is one of the most slept on gluten free brands in my opinion! For burgers and sandwiches that need a sturdy bun, O’Doughs is my favorite option. These buns are soft yet strong enough to hold up to burgers, pulled chicken, or veggie patties without getting soggy, plus they are quite large in comparison to other gluten free burger bun options.. They’re also great lightly toasted for extra structure. Want proof of just how well these buns work? Check out my Gluten Free Pizza Burger recipe for evidence! Best for: Burgers Pulled meat sandwiches Grilling season meals The Greater Knead – Bagels The Greater Knead bagels are my go-to gluten-free bagels for everyday use. With their recently updated recipe, they have a great chew, toast beautifully, and don’t crumble apart when sliced. Whether you’re topping them with cream cheese, avocado, or making a breakfast sandwich, these bagels get the job done. Best for: Breakfast bagels Toasted bagels with spreads Breakfast sandwiches Queen Street Bakery – English Muffins Queen Street Bakery English muffins are one of those gluten-free products that feel surprisingly close to the real thing -- queue actual nooks & crannies! They toast well, have a light and fluffy interior, and are perfect for breakfast sandwiches or a classic butter-and-jam situation. If you miss English muffins, these are a must-try. Plus the ingredients are as good as it gets and they pack a sizable amount of fiber! Best for: English muffin breakfast sandwiches Toasting with butter or jam Eggs Benedict base Canyon Bakehouse – Hawaiian Rolls For holidays, sliders, or sweet-savory dishes, Canyon Bakehouse Hawaiian Rolls are my top pick. They’re soft, slightly sweet, and perfect for serving alongside dinner or using for mini sandwiches. These are especially great for entertaining or comfort-food style meals. Pro tip: two packs of these fit perfectly in a 9x13 dish for whenever you feel like making sliders! Best for: Sliders Holiday dinners Sweet-savory sandwiches Modern Bread & Bagel – Worth the Splurge If you want to splurge on gluten-free bagels, Modern Bread & Bagel in New York City is absolutely worth it. Their bagels are bakery-quality, chewy, and taste just like classic New York-style bagels—gluten free or not. My credentials for such a claim? I'm a born and bred New Yorker and take my bagels very seriously! They ship nationwide, making them a great option for special occasions or when you really want the real deal. Best for: Special occasions Bagel lovers Treat-yourself moments Honorable Mention: Aldi Live G Free If you shop at Aldi, you’ve probably seen their Live G Free line — and while they might not be my top pick for every category, they’re absolutely worth a mention. Why it’s here: Aldi’s Live G Free  gluten‑free products are budget‑friendly, easy to find, and surprisingly good for everyday meals. They offer a range of bread and bakery items (like bread loaves, buns, and baked snacks) as well as pasta, cookies, and more — making it a great option if you’re just starting a gluten‑free pantry or want wallet‑friendly staples. Best for: Easy weekly staples Quick sandwich bread on a budget Trying gluten‑free items without a big commitment Pairing with other favorites for everyday meals Whether you’re grabbing a loaf for toast, buns for a quick sandwich, or experimenting with new gluten‑free products, the Live G Free  line is a reliable Aldi find that’s worth keeping in your rotation. Final Thoughts Great gluten-free bread does exist—it just helps to know which brands work best for different uses. These are the gluten-free breads I personally buy and rely on, whether I’m making a quick sandwich, hosting friends, or splurging on something special. If you’re building a gluten-free pantry, starting with these trusted options will make everyday meals easier and way more enjoyable. Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

If you love the idea of a cozy bowl that feels like comfort food but also fits into your gluten free routine, these BBQ chicken spaghetti squash bowls are going to be a new favorite. Tender roasted spaghetti squash strands become the base for juicy BBQ-sauced chicken and all the good toppings you’d expect — it’s like barbecue night meets cozy dinner bowl, without any gluten. This recipe is ideal for weeknights, meal prep, or whenever you want a flavorful dinner that doesn’t feel heavy. Roasting the squash brings out a mild sweetness and gives you those noodle-like strands that pair beautifully with tangy BBQ sauce. Shredded chicken combined with barbecue sauce makes a rich, satisfying filling that’s delicious on its own or mixed right into the squash. Whether you’re serving this for family dinner or bringing it to a potluck, these bowls strike a great balance of savory, smoky, and sweet. Plus, they’re naturally gluten free and simple to throw together with pantry staples and leftover chicken. Prep Time: 30 minutes Cook Time: 45 Minutes Serves: 4 Ingredients: 1 Spaghetti Squash 2 tbsp Olive Oil ½ tsp Salt ½ tsp Pepper 1 tsp Garlic Powder 1 tsp Onion Powder 2 tsp Italian Seasoning 3 Large Chicken Breasts 1 cup BBQ Sauce ½ Red Onion, thinly sliced 1 cup shredded Colby Jack Cheese Optional toppings: chopped cilantro, bacon, diced avocado, lime wedges, shredded cheese or dairy-free cheese, green onions Instructions: Preheat your oven to 400 °F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with a little salt and pepper. Place cut-side down on a baking sheet. Roast for 35–40 minutes, or until the squash is fork-tender and strands pull away easily. This creates the “noodles” that make the bowl feel hearty. Remove the squash from the oven and let it cool slightly. Use a fork to scrape the inside into spaghetti-like strands, keeping them in the shell or placing them in a large bowl. In a separate bowl, combine the shredded chicken with BBQ sauce. You can use as much or as little sauce as you like depending on how saucy you want the bowls. Stir in corn, black beans (if using), and diced red onion for extra texture and flavor. Divide the roasted spaghetti squash between bowls. Top with the BBQ chicken mixture and any additional toppings you love — cilantro, avocado, lime juice, or a sprinkle of shredded cheese are all great options. These bowls are best served warm, straight out of the oven. A squeeze of lime or a drizzle of extra BBQ sauce adds brightness before serving. Tips for Perfect BBQ Chicken Spaghetti Squash Bowls Don’t skip roasting:  Roasting the squash brings out sweetness and creates the perfect texture for shredding into noodles. Use cooked chicken:  Leftover or rotisserie chicken makes this ultra-quick. Just toss with BBQ sauce and heat through. Mix up add-ins:  Corn and black beans add color and fiber, but you can swap in diced bell peppers, sautéed onions, or jalapeños for extra flavor. Make it cheesy:  Sprinkle shredded cheese or dairy-free cheese on top and broil until melty for a rich finish. Fresh toppings:  Cilantro, lime, and avocado bring brightness and balance to the smoky BBQ flavors.

My roasted veggie sheet pan breakfast bowl is one of those meals that feels like a truly satisfying breakfast without a lot of fuss. Tender cubes of sweet potato roast up alongside shaved Brussels sprouts, caramelized onion, smoky bacon, and perfectly baked eggs all right on one sheet pan — and the whole thing comes together in about 40 minutes. If you love hearty, balanced mornings that combine veggies, protein, and flavor without a pile of pots and pans, you’ll appreciate how simple this recipe is. The sweet potatoes and Brussels sprouts get nice caramelization, the bacon adds savory richness, and the eggs bake right on top with silky yolks that tie everything together. Finish each bowl with a sprinkling of bright chives and salty feta for a breakfast that feels special, whether it’s a leisurely weekend brunch or a busy weekday treat. This dish is naturally gluten free and easy to customize — add hot sauce, fresh herbs, or swap feta for goat cheese if you prefer. It’s also great for meal prep if you enjoy make-ahead breakfasts that reheat well. My go to baking sheet for this meal is from Great Jones. Find them here ! Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2 Ingredients: 2 tbsp olive oil 1 sweet potato, cubed 1 cup shaved Brussels sprouts ¼ yellow onion, sliced 1 clove garlic, minced 4 slices bacon 4 eggs 1 tbsp chives, chopped ¼ cup feta cheese Salt and pepper to taste Instructions: Preheat your oven to 400°F (205°C). This high heat helps the veggies get beautifully roasted and slightly crisp edges. In a large bowl, toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes out on a large sheet pan in an even layer. Bake for about 10 minutes to give them a head start. Remove the sheet pan from the oven. Add the shaved Brussels sprouts, sliced onion, minced garlic, and bacon slices to the pan. Drizzle with the remaining olive oil and season with a bit more salt and pepper. Gently stir to combine everything. Return the pan to the oven and bake for another 10 minutes. Once the veggies and bacon have started to brown and soften, remove the pan again and create four small “wells” or clear spaces in the mixture. Crack one egg into each well. Return the sheet pan to the oven and bake for 7–9 minutes, depending on how runny you like your yolks. Less time will give you soft, slightly runny eggs, while a minute or two more will set the yolks more. Remove the pan from the oven and immediately sprinkle with chopped chives and crumbled feta cheese. Divide the roasted veggies, bacon, and eggs between two bowls and serve warm. Tips for Success Even Cubes Roast Better:  Cut sweet potatoes into similar-sized pieces so they cook evenly with the sprouts and onions. Watch the Eggs:  Oven temperatures vary — start checking the eggs around 7 minutes to make sure they’re baked to your preferred doneness. Customize It:  Add a drizzle of hot sauce or salsa, swap feta for goat cheese or dairy-free cheese, or add sautéed greens like spinach once the eggs are done. Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

Sometimes two great things are even better together — and that’s exactly what my gluten free pizza burgers deliver. Ground beef and ground pork come together for juicy, flavorful patties seasoned with Italian herbs and spices, then topped with pizza sauce, melted mozzarella, and crispy pepperoni on soft gluten‑free buns for the best mash‑up of pizza and burgers you can imagine. If you love classic comfort foods and crave bold flavor without the gluten, these pizza burgers will hit all the right spots. They’re easy enough for weeknight dinners but special enough to serve guests — and the combo of juicy meat, cheesy toppings, and savory pepperoni is pure crowd‑pleasing magic. My initial inspiration for this recipe came from US Wellness Meats who has been kind enough to send me products with no expectation of promotion. However, I have both worked with them and bought from them consistently because I love what their company stands for, how they care for their herds and the earth, and because I can truly see and taste the difference in their meats. Again, I am under no obligation to share about them nor do I get any kickbacks by linking to their page. I just think they're wonderful and if you are looking for a quality grass-fed beef option, I could not recommend them enough! Prep Time: 20 minutes Cook Time: 15 minutes Serves: 4 Ingredients: 12 oz 85% lean ground beef (or leaner) 4 oz ground pork 1 tsp dried basil 1 tsp dried oregano 1 tsp garlic powder 1 tsp black pepper ½ tsp salt 4 gluten‑free hamburger buns (I love O’doughs) ½ cup pizza sauce 8 thin slices fresh mozzarella 16 slices pepperoni Instructions: In a large bowl, combine the ground beef and ground pork with the dried basil, oregano, garlic powder, black pepper, and salt. Mix gently until just combined. Shape into four equal patties. Heat a large skillet over medium heat. Once hot, add the patties and cook for 4–5 minutes per side (or until your desired doneness). Remove from the pan and set aside. While the burgers cook, warm the pizza sauce in a small saucepan or microwave. Slice the fresh mozzarella and prepare your buns by slicing them open. Turn on your oven’s broiler to high. Lay the bottom buns on a baking sheet. Spread a spoonful of pizza sauce on each bottom bun, then place a slice of mozzarella on top. Broil just until the cheese starts to bubble and the buns get lightly toasted — about 2–3 minutes. Watch carefully so they don’t burn. Remove the sheet from the oven. Place a cooked burger patty on each bottom bun. Top each patty with a little more pizza sauce, another layer of mozzarella, and 4 slices of pepperoni. Return the sheet to the broiler briefly — just until the cheese melts again. Place the top bun on each burger and serve immediately so the buns don’t get soggy. These are best enjoyed right away, bubbling and cheesy. The combination of meats (ground beef and pork) makes the patties juicy and flavorful, while the Italian herbs add that familiar pizza vibe in every bite. Toasting the gluten‑free buns under the broiler with cheese and sauce brings a delicious, melty crust that mimics a pizza edge — but in burger form. Topped with savory pepperoni and paired with your favorite sides, these burgers feel indulgent without a ton of extra prep. Tips for the Best Gluten Free Pizza Burgers Get your buns right:  Use good gluten‑free buns like O’doughs or another soft, sturdy brand so they hold up under sauce and cheese. Watch the broiler:  Broilers vary — keep your eye on the burgers when melting cheese to avoid burning buns. Customize toppings:  Add sliced olives, sautéed mushrooms, or banana peppers for extra pizza flair. Serve with sides:  Pair with gluten‑free fries, a simple green salad, or roasted veggies to round out the meal.

Taco night just got so much easier with my gluten free, 5-ingredient shredded chicken tacos. Tender chicken breasts are slow-cooked with simple seasonings and tangy salsa verde until they’re juicy and ready to shred. Pile the shredded meat into your favorite gluten-free tortillas and top them with all your favorite taco fixings. These tacos are perfect for busy weeknights, easy meal prep, or any time you want a crowd-pleasing dinner with minimal effort. This recipe is one of my go-to slow cooker meals because it’s so straightforward, yet the flavor from the salsa verde and taco seasoning really shines. The chicken cooks low and slow until it practically falls apart, then gets soaked in its own flavorful juices — no need for complicated marinades or long prep. Pair it with fresh toppings like cilantro, lime, avocado, or a quick slaw to make dinner feel elevated even though the ingredients list is short and sweet. Whether you’re serving these shredded chicken tacos for Taco Tuesday or feeding guests, they’re guaranteed to disappear fast. Plus, using a slow cooker frees up your hands — no hovering at the stove while dinner cooks. Prep Time: 5 minutes Cook Time: 4 Hours Serves: 6 Ingredients: 2 lb Chicken Breast 1 Packet Instant Bone Broth (I use Bare Bones Instant Bone Broth ) 1 cup Salsa Verde 1 Packet Siete Taco Seasoning 2 cups Water Instructions: Place the chicken breasts in the bottom of your slow cooker. Sprinkle in the taco seasoning and chicken broth powder. Pour the salsa verde and the water over top, then stir gently to make sure everything is evenly coated. Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork. Cooking time may vary slightly depending on your slow cooker. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and toss with the juices so every bite stays moist and flavorful. Heat gluten-free tortillas in a skillet, microwave, or steamer, then pile in generous amounts of shredded chicken. Add your favorite toppings like fresh cilantro, lime wedges, diced onion, avocado, shredded lettuce, or queso fresco — the sky’s the limit! Tips for Perfect Tacos Every Time Use gluten-free salsa verde and taco seasoning:  Not all store brands are gluten free, so double-check labels to keep these tacos safe for sensitive diets. Don’t skip the juices:  Tossing the shredded chicken back into the cooking liquid keeps the meat juicy and extra flavorful. Warm tortillas:  Warm tortillas stay flexible and less likely to tear when you load them with chicken and toppings. Make extra for leftovers:  Shredded chicken keeps well in the fridge and is delicious on salads, rice bowls, or nachos the next day. Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!