Navigating the world of dietary restrictions can be a bit challenging, especially when it comes to finding delicious meals that are both nut-free and gluten-free. But don’t worry! I’ve put together three scrumptious recipes that are perfect for any occasion. Whether you’re preparing a family meal, hosting a gathering, or just looking for something easy to whip up, these examples of nut-free gluten-free recipes will satisfy your taste buds without a worry.
This dish is a fantastic option for a light lunch or dinner and is a great way to sneak in some veggies! Zucchini noodles, or “zoodles,” are a fun alternative to traditional pasta, making this meal not only gluten-free but also low in carbs.
To make this dish, start by spiralizing 2 medium zucchinis to create your noodles. In a blender, combine 1 cup of fresh basil leaves, 1/4 cup of sunflower seeds, 2 cloves of garlic, 1/4 cup of olive oil, and a pinch of salt. Blend until smooth to create your nut-free pesto. Heat a pan over medium heat and toss in the zoodles, cooking for about 2-3 minutes until they are tender. Add halved cherry tomatoes and cook for another minute. Toss everything with the pesto and serve immediately.
Notes: You can easily customize this recipe by adding grilled chicken or shrimp for extra protein, or using other veggies like bell peppers or spinach.
This hearty salad is perfect for meal prep or as a side dish at gatherings. It’s loaded with protein and fiber, making it a filling and nutritious option.
Begin by rinsing 1 cup of quinoa under cold water, then cook it according to package instructions. In a large bowl, combine the cooked quinoa, 1 can of drained and rinsed black beans, 1 diced red bell pepper, 1 cup of corn (fresh or frozen), and 1/4 cup of chopped cilantro. For the dressing, whisk together the juice of 2 limes, 2 tablespoons of olive oil, 1 teaspoon of cumin, and salt and pepper to taste. Pour the dressing over the salad and mix well. Let it sit for 30 minutes to allow the flavors to meld.
Notes: Feel free to add diced avocado or cherry tomatoes for extra flavor and texture. This salad can be stored in the fridge for up to three days, making it a great option for busy weeks!
These fluffy pancakes are a delightful breakfast treat that everyone will love. Made with coconut flour, they are naturally gluten-free and nut-free, making them suitable for a variety of dietary needs.
In a bowl, mix together 1/4 cup of coconut flour, 1/4 teaspoon of baking powder, and a pinch of salt. In another bowl, whisk 2 eggs, 1/4 cup of milk (or a dairy-free alternative), and 1 tablespoon of honey or maple syrup. Combine the wet and dry ingredients, stirring until well mixed. Heat a nonstick skillet over medium heat and pour 1/4 cup of the batter onto the skillet, cooking for about 2-3 minutes on each side until golden brown. Serve with fresh fruit or a drizzle of syrup.
Notes: You can add vanilla extract or cinnamon to the batter for extra flavor. These pancakes are best enjoyed fresh but can be stored in the fridge for a couple of days and reheated.
With these three examples of nut-free gluten-free recipes, you can enjoy delicious meals without the worry of allergens. Happy cooking!