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    23 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I created this easy California-cuisine inspired recipe when I was spending way too much time on pregnancy nutrition. It's a great source of iron, fiber, protein, Vitamin C, Vitamin B6, and Vitamin B12.

    Recipe #281133

    My whole family enjoyed these, so I'm posting a slight adaptation of the recipe here. The peanut butter and coconut milk give it a unique flavor, and it's an impressive source of balanced nutrition. Reader's Digest created "The Digest Diet" based on a review of weight loss research. If you follow their 21-day plan, you'll have two of these shakes a day (each as a meal) for the first 4 days.

    Recipe #502178

    This is almost too easy to be a recipe, but I'm struggling to get my kids to eat vegetables, and they couldn't stop eating this, so I figured it was worth posting. You could use less sugar, but I wanted the pumpkin to be about as sweet as the applesauce at our beginning-to-eat-veggies stage.

    Recipe #498423

    1 Reviews |  By Jamie B

    This easy, guilt-free treat is packed with vitamin A, fiber, and more.

    Recipe #281003

    Chocolate and peanut butter no-bake cookies with coconut and Rice Krispies. We have two sets of relatives from Cambria County, Pennsylvania, and both make their no-bakes this way. I first made them in the dorms in college, with a little electric burner, using my future-mother-in-law's recipe.

    Recipe #517649

    Celery and bell pepper give this salmon salad a nice crunch, and balance out the sometimes strong smell of canned salmon. I found this recipe on and loved it, so I decided to post it here (with a couple adaptations) for safekeeping.

    Recipe #502177

    Tired of my usual lunches, I created this tangy dish from things I had on hand. You can follow my hints in parentheses to make it gluten-free, or just use your preferred ingredients.

    Recipe #272355

    I'm on a gluten-free diet, and my toddler doesn't eat nuts yet, so this is the simplest, tastiest recipe I've come up with. I top with applesauce for a healthy breakfast, or use butter & syrup for a treat. I also use pancakes as bread for sandwiches sometimes. Feel free to try other flours or liquids. I found some whole grain brown rice flours to be a little gritty in this recipe, and Bob's Red Mill All Purpose GF Flour seemed a little bitter, but you may find otherwise.

    Recipe #418402

    From The Flax Cookbook by Elaine Magee, MPH, RD (Marlowe & Co.) and

    Recipe #219020

    1 Reviews |  By Jamie B

    Serve this flavorful and refreshing salad as a main dish or side dish. We're a family of spice wimps, so it works nicely with just mildly spiced. (Don't tell that it's healthy, vegan, low fat, and probably gluten free.)

    Recipe #429010

    1 Reviews |  By Jamie B

    Sweet, tangy & refreshing, this makes a great picnic dish or after-workout dinner. Because I usually have everything else on hand, this is a great way to use leftover salmon. This is an easy-going recipe; feel free to experiment with different amounts or ingredients. I'm adding tips to help shoppers new to gluten-free cooking.

    Recipe #214599

    These skillet-sized pancakes taste like funnel cakes, and you don't need to put anything on them. My mother-in-law grew up in a family with 20 kids. They would often come home from school at lunch for one of these poorhouse pancakes. They'd wait patiently for their pancake to be ready, or they'd have to go to the back of the line. She insists that "you don't use a recipe, you just do it by taste," but I didn't want to lose this piece of family history when my generation doesn't make them often enough to remember how without help. I'm on a gluten-free diet, so we tried this with Bob's Red Mill Gluten-Free All-Purpose Flour for me, and even though it didn't taste good before we cooked it, it was yummy once it was fried.

    Recipe #489771

    1 Reviews |  By Jamie B

    This is a slight adaptation of Bev's wonderful "Flourless Peanut Butter Cookies" recipe #17943. They're naturally gluten-free, with no special ingredients, and they taste like regular peanut butter cookies. I live at about 5200 feet above sea level. I'm adding details on the peanut butter ingredients for a GF (and alergy aware) cookie exchange.

    Recipe #269095

    1 Reviews |  By Jamie B

    This is our favorite entree for a company dinner. For the past year, my husband has been cooking it while I watch the baby.

    Recipe #356230

    1 Reviews |  By Jamie B

    Looking for easy, gluten-free comfort food? This tasty hamburger-helper-like dish is adapted from coconutcream's Recipezaar #151832 to make it gluten free. I've added specific suggestions to help people just starting to experiment with gluten-free shopping.

    Recipe #281052

    Here's a fairly traditional, creamy tuna casserole. I adapted this recipe from Tara's Recipezaar recipe #13630 to make it gluten free and mild. You can try more onion and pepper if you're not a spice wimp like (pregnant) me. I included notes to help people new to gluten-free cooking and shopping.

    Recipe #281062

    This casserole is my husband's favorite. I like that it's a complete meal that's very easy to put together. It's loosley based on the recipe on the seasoned green beans can, but this version is gluten free.

    Recipe #400826

    This casserole is always a big hit at holiday meals. Yams surrounded with a thick sauce and topped with marshmallows... It's a vegetable that almost tastes like a dessert!

    Recipe #490810

    This flavorful recipe is slightly sweet and anywhere from very mildly spicy to plenty spicy. We enjoy it at home, and I've made it twice for families just home from the hospital. It's adapted from a recipe from "The Best of Sunset Low-Fat Cook Book."

    Recipe #266229

    1 Reviews |  By Jamie B

    This hearty gluten-free bread has a great taste and texture. I've been eating it almost every day for the past half year or so. The recipe is a slight adaptation of a recipe from Bette Hagman's book "The Gluten Free Gourmet Bakes Bread", which I highly recommend. Like other gluten-free breads, it doesn't last too well at room temperature after a few days, so I slice it, freeze it, and thaw it a slice at a time in the toaster oven. To save time baking, I mix up the flours and other dry ingredients ahead of time. I make three batches of flour at once. For the other dry ingredients, I set out about 10 bowls, then measure a recipe worth of ingredients in to each.

    Recipe #281103

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