Gluten-Free Recipes

We’re obsessed with this fresh, bright, creamy dressing. Drizzle it over salads, grain bowls, salmon, chicken, falafel...basically anything you want to taste more delicious (which is pretty much everything).

Chop, chop. This fresh and tasty salad is loaded with veggies like kale, bell peppers, cucumbers, cabbage, and more – and comes together super quick. Adding grapes for sweetness and mozzarella for richness propels it from side dish to main meal status.

It sounds like a simple upgrade, but adding oats to your chocolate chip cookies really ramps up the satisfaction factor. This recipe doesn’t contain eggs, so you can bake into cookies, or roll and refrigerate to make a cookie dough snack bite. Delicious either way!

Tart and tangy with an invigorating blast of fresh mint, this glowing green elixir offers mouth-tingling sensations in every sip.   

This is how we freshen up. Get your greens in liquid form with this vibrant mix of romaine, parsley, cucumber, and green apple.  

Fresh veggie juice – it just hits different than bottled. Take down this fortifying mix of tomato, celery, and cucumber and feel yourself come alive from the inside out. 

Load up on all your fruity favorites with this scrumptious mix of grape, strawberry, and green apple. Sweet, tangy, and so very tasty.  

It’s not like other juices. This sweet, refreshing blend of apple, pear, and strawberry tastes like it’s straight from the orchard but acts like it doesn’t know it. 

The “three sisters” this dish refers to are corn, squash, and beans. In a technique originating from Northeastern Native American tribes, the three crops are planted together so the corn stalk provides support for the climbing bean plant, while the squash spreads horizontally to cover and protect the soil. The “sisters” also complement each other nutritionally, offering complex carbohydrates, fiber, protein, and a host of phytonutrients in every bite.

Dreamy, creamy, and full of mouthwatering mango flavor, this easy dessert goes for the gold.  

These tangy-sweet lemon bars use tofu and tapioca instead of eggs and butter to create a plant-based dessert that hits all your sweet (and sour) spots.

Sometimes green can bring the heat! Case in point: this fresh and spicy blend of celery, cucumber, and jalapeño. It’s refreshing, it’s cleansing, and it’s got a kick. Don’t say we didn’t warn you.