5 Gluten-Free Recipes

What can happen if you take just a week to be gluten-free? We’re told you have more energy, focus, and less inflammation. It’s not just about Celiac; sometimes it’s just about working your diet from the inside out in order to have a great workday.

So take a tip from our most recent gluten-free guide from Elizabeth Stein and cook gluten-free this week. You don’t need to be doing it permanently to have 7 days where you’re just done with carbs. We took a couple recipes from Stein, and a few originals from TNP, so that you were set with gluten-free homemade creations you can start and finish your day with.

Cherry Smoothie Bowl



1 cup fresh or frozen Cherries

1 Banana, frozen, cut into pieces

1/4 cup Greek Yogurt

1/4 cup Almond Milk

1 teaspoon Agave Syrup

1 teaspoon Flax Seeds


Fresh fruit, sliced

Unsweetened Coconut

Hemp Hearts

Pumpkin Seeds


Blend all base ingredients together until smooth. Pour into a bowl and top with desired toppings.

Moroccan Carrot Salad

carrot recipes


5 large Carrots, peeled and spiralized into noodles

1/3 cup Pine Nuts, toasted

1/4 cup Cilantro, roughly chopped

1/3 cup Feta Cheese

1/3 cup Extra Virgin Olive Oil

1/4 cup Red Wine Vinegar

1 teaspoon Cumin

1 teaspoon Paprika

1 teaspoon Coriander

1 teaspoon toasted Fennel seeds

1 teaspoon Kosher Salt

1 pinch Cayenne Pepper


In a small bowl whisk together red wine vinegar and all spices. While whisking, slowly pour olive oil into the dressing. Pour dressing over the carrot noodles, toss to coat. Toss in pine nuts, feta, and cilantro. Refrigerate for 30 minutes before serving.

Spaghetti Squash with Tomato, Spinach, Garlic and Pine Nuts

From Elizabeth Stein


vegan, gluten-free

It was only a few years ago that I first discovered spaghetti squash. Where has this vegetable been my whole life?!  If you haven’t tried spaghetti squash, you must. It’s super easy to make and is a fabulous substitute for the more carb-heavy pasta. Spaghetti squash is high in both fiber and vitamin A and low in calories. You and your waistline will thank me.


1 spaghetti squash

2 tbsp olive oil

3 cloves garlic, minced

2 pints grape tomatoes

4 cups of spinach

toasted pine nuts, optional

Parmesan cheese, optional

Himalayan sea salt, to taste


Preheat oven to 400°F. Cut squash in half lengthwise and discard seeds. Place on a parchment-lined baking sheet, cut-side down, and roast for 30–45 minutes. On another parchment-lined baking sheet, spread tomatoes and drizzle with 1 tbsp olive oil. Roast for 15–20 minutes. When squash is finished cooking, allow to cool then, using a fork, scrape the squash to get long spaghetti-like strands. In a large sauté pan, heat olive oil over medium heat, add garlic, and stir until fragrant. Turn down heat to low and add tomatoes, spinach, and squash and continue to sauté 3–5 minutes. Season with Himalayan sea salt to taste. Serve with pine nuts and Parmesan cheese on top.

Grilled Eggplant with Feta, Romesco and Basil

from Elizabeth Stein


vegetarian, gluten-free

When I moved to Boulder, Colorado, one of the first restaurants I visited was Oak at Fourteenth. They have an incredible menu but one of the dishes in particular stood out— their grilled eggplant. The following recipe is my take on their dish. It is pretty much out of this world.


2 eggplants, sliced lengthwise ¼” thick

olive oil

2 oz feta

½ cup Basil, chiffonade

Romesco Sauce:

2 medium red bell peppers, halved and seeds removed

1 yellow onion, sliced

6 cloves garlic, peeled

4 tbsp tomato paste

2 tbsp olive oil

½ cup raw almonds

1 tsp sherry vinegar

1 tsp honey

1½ tsp smoked paprika

1 tsp Himalayan salt


Preheat oven to 425°F. Place the peppers, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and roast in the oven. Remove garlic after about 30 minutes. Continue roasting peppers and onions for another 15 minutes.

When vegetables are done cooking, place them and the rest of the romesco ingredients in a food processor. Pulse until well combined, leaving some texture to the sauce. Pour into a bowl and set aside.

Meanwhile, coat eggplant in olive oil. Heat a grill to medium-high heat. Place sliced eggplant on grill and cook for 5 minutes each side. When eggplant is done, assemble each slice with a smear of romesco sauce, crumbled feta, and basil.

Chocolate Chia Pudding



– 3/4 cup Unsweetened Almond Milk

– 1/2 cup Coconut Milk

– 1/2 cup Chia Seeds

– 2 TBSP Raw Cacao Powder

– 2 TBSP Maple Syrup

– 1/2 tsp Vanilla Extract

– Mint, for garnish


In a blender, mix on high speed the almond milk, coconut milk, cacao powder, maple syrup, and vanilla extract. In a jar, stir together chia seeds and blended liquid. Seal the jar and shake. Let refrigerate overnight. Garnish with small amount of mint or berries.