Tag Archives: egg-free

Texas-Style Beef Chili (Gluten-Free Friendly)

texas-style chili

Oh, Texas. I’m so sorry I didn’t buy into your bean- and tomato-free chili game sooner. You know what you’re doing, and it’s just the thing we could use to take the edge off a blustery evening. I guess that’s to be expected when five types of peppers are involved, but please don’t let that number scare away any spice-averse folks — the heat level is easily customizable.

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Winter Squash Carbonara With Pancetta and Sage (Gluten-Free and Dairy-Free Friendly)

winter squash carbonara

I don’t know about you, but sometimes I need a bit of an extra nudge to eat more veggies. Roasting them to coax out their natural sweetness is defnitely my usual approach, but you can’t beat it when they masquerade as something even more luscious. A tall order? Sure. But boy does this winter squash carbonara ever achieve it… and well.

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Banana Everything Cookies (Gluten-Free, Naturally Vegan)

Banana Everything Cookies (Gluten-Free)

When I first came across this recipe, I had no idea where the title came from. How can they be everything if they’re dairy- and egg-free, and made without a pantry’s worth of ingredients? These are no everything-but-the-kitchen-sink creations. But it all made sense after I bit into the first one, still warm and a touch gooey from the oven. They’re everything you want in a chocolate chip cookie — chewy, studded with the perfect amount of semi-sweet morsels, and made with enough wholesome ingredients that you can snitch a few for breakfast guilt-free.

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Flatbread (Gluten-free)


Across between fresh naan and pita, you’ll want to double this flatbread recipe to have rounds on hand at all times. Bake up a big batch then reheat pieces as needed before using them to swipe up your favorite infused oil, dip or curry, or stuffing them with your favorite fillings.

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Trader Joe’s Fish-n-Chips (Gluten-free!)

Trader Joe's Fish-n-Chips (Gluten-free)

March is Frozen Food Month, so what better way to kick things off than with a meal straight from the freezer section? For years, battered and fried was the only way I enjoyed fish — whether from a favorite restaurant by the Connecticut shore or our favorite yellow raincoat-clad fisherman.

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