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Have you ever seen the viral “marry me” recipes? Well this is my version – Slow Cooker Beef Chuck Ragu. Indulge in the ultimate comfort food with this rich and savory slow cooker beef chuck ragu, perfect for pairing with your favorite pasta. Tender beef chuck roast is slow-cooked in a fragrant tomato and red wine sauce, creating a meal that's both hearty and elegant. Whether it’s a cozy weeknight dinner or a weekend treat, this recipe is sure to impress! Prep Time: 20 minutes Cook Time: 6 Hours Serves: 8 Ingredients: 2.5 lbs chuck roast, cut into 2-3 inch cubes 2 tbsp olive oil ½ yellow onion, diced 4 cloves garlic, minced 3 tbsp tomato paste 2 sprigs rosemary 2 bay leaves 28 oz crushed tomatoes 1 cup red wine 1 cup beef stock Parmesan rinds  Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Add the diced onion and sauté until softened, about 2 minutes. Stir in the minced garlic and cook for another 2 minutes, then mix in the tomato paste and cook for 2 minutes more, allowing the flavors to deepen.  While the aromatics cook, cut the chuck roast into 2-3 inch cubes. Season generously with salt and pepper. Increase the skillet heat to medium-high, then sear the beef on all sides until golden brown, about 2-3 minutes per side. Transfer the beef to the slow cooker. Pour the beef stock into the hot skillet, scraping up any browned bits from the bottom. Once deglazed, pour the mixture into the slow cooker over the beef. Add the sautéed aromatics, crushed tomatoes, red wine, rosemary, bay leaves, and Parmesan rinds to the slow cooker. Stir gently to combine. Cover and cook on low for 8 hours or high for 6 hours or until the beef is tender and easily shredded with a fork. Remove and discard the rosemary sprigs, bay leaves, and Parmesan rinds. Shred the beef directly in the sauce, stirring to combine. Adjust seasoning with salt and pepper to taste. Toss the ragu with your favorite pasta, such as pappardelle or rigatoni, and top with freshly grated Parmesan. Enjoy!

My Lemon & Cranberry Curd Tart is a show-stopping dessert perfect for the holidays. With a buttery graham cracker crust, tangy lemon curd, and sweet-tart cranberry curd, it’s a harmonious blend of bright flavors and vibrant colors. Whether you’re hosting a holiday dinner or craving a unique treat, this tart will impress with its bold taste and elegant presentation. But be warned – it is tart (which is how I like it best)! However, add a little bit more sugar to the curd or serve with whipped cream to balance it out! Prep Time: 120 minutes Cook Time 15 minutes Serves: 12 Ingredients: For the Lemon Curd: ½ cup fresh lemon juice ⅔  cup granulated white sugar 6 tbsp unsalted butter, cubed 3 egg yolks ½ tbsp lemon zest For the Cranberry Curd: 8 oz fresh cranberries ¾  cup granulated white sugar ¾ cup water 3 egg yolks 6 tbsp unsalted butter, cubed For the Crust: 1 pack gluten free graham crackers, crushed 6 tbsp butter, melted ½ tsp salt ¼ tsp ground ginger ¼ tsp ground nutmeg Instructions: Preheat your oven to 375°F. In a bowl, combine crushed graham crackers, melted butter, salt, ginger, and nutmeg. Mix until the mixture resembles wet sand.  Press the mixture evenly into a tart pan with a removable bottom, ensuring the sides are well-covered. Bake for 15 minutes, then set aside to cool. In a heatproof bowl, whisk together the lemon juice, sugar, egg yolks, and lemon zest. Set the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens, about 8–10 minutes. Remove from heat and gradually whisk in the butter until smooth. Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming and leave to chill. In a saucepan, combine cranberries, sugar, and water. Bring to a boil and cook until the cranberries burst, about 5 minutes. Strain the cranberry mixture through a fine-mesh sieve into a heatproof bowl, discarding solids. Whisk in the egg yolks and set the bowl over simmering water. Cook, whisking constantly, until thickened, about 8–10 minutes. Remove from heat and gradually whisk in the butter until smooth. Cover and chill as with the lemon curd. Once the crust is cooled, spread the lemon curd in an even layer over the crust. Gently layer the cranberry curd over the lemon curd, smoothing with a spatula. Chill the tart for at least 2 hours before serving to allow the curds to set. Slice and enjoy this vibrant tart that balances the tanginess of lemon with the sweet-tart punch of cranberries! Garnish with sugared cranberries or a dusting of powdered sugar if desired.

Looking for a hearty and delicious way to start your day? My roasted veggie sheet pan breakfast bowls combine sweet potatoes, crispy Brussels sprouts, and savory bacon with perfectly baked eggs for a balanced breakfast. Ready in just 40 minutes, this one-pan dish is ideal for busy mornings or a leisurely brunch, and it's easy to customize with your favorite toppings. Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2 Ingredients 2 tbsp olive oil 1 sweet potato, cubed 1 cup shaved Brussels sprouts ¼ yellow onion, sliced 1 clove garlic, minced 4 slices bacon 4 eggs 1 tbsp chives, chopped ¼ cup feta cheese Salt and pepper to taste Instructions: Preheat your oven to 400°F. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a sheet pan and bake for 10 minutes. Remove the sheet pan from the oven and add the Brussels sprouts, onion slices, garlic, and bacon slices. Drizzle with the remaining olive oil and season with additional salt and pepper. Stir gently to combine. Return to the oven and bake for 10 more minutes. Create four small wells in the roasted veggie and bacon mixture. Crack an egg into each well and bake for 7-9 minutes, depending on how you like your yolks. Remove the sheet pan from the oven and sprinkle with chives and feta cheese. Serve immediately, dividing the mixture between two bowls.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. This isn't your run of the mill, basic pumpkin pie. It has spice. It has a bite. It has a hint of whiskey. And it's gonna leave you coming back for more! I promise you, you have not had a pumpkin pie quite like my Black Pepper Whiskey Pumpkin Pie! Don’t let the black pepper scare you – it really just acts as an agent to enhance all the other classic pumpkin pie flavors you know and love! Prep Time: 30 minutes Cook Time: 50 minutes Total Time: 80 minutes Serves 10 Ingredients: 1 15oz can Pumpkin Puree 3 Eggs 1 ¼ cup Light Brown Sugar 1 tbsp Cornstarch ½ tsp Salt 1 ½ tsp Ground Cinnamon ¾ tsp Ground Ginger ¼ tsp Ground Nutmeg ¼ tsp Ground Clove ½ tsp Ground Black Pepper 2 shots Cinnamon Whiskey 1 cup Heavy Whipping Cream (can sub for dairy free) ¼ cup Milk (can sub for dairy free) Prepare your pie crust according to the instructions. I used Bob’s Red Mill GF Pie Crust . I recommend chilling your dough for a few hours to make it easier to work with. Preheat your oven to 375F. Roll out your dough and carefully add to your pie dish, crimping the edges with your fingers or a fork. Line your crust with parchment paper and fill with pie weights (or dried beans or dried rice) and bake the crust for 10 minutes. When the 10 minutes is up, remove the parchment paper and weights and pierce the bottom of the crust with a fork to allow steam to escape. Bake for another 7 minutes. While the crust is par-baking, start on your pumpkin filling. Add your pumpkin puree, eggs, and brown sugar and mix until combined. A hand mixer is not needed but it is easier and helps get the batter nice and smooth. Add in the cornstarch, salt, cinnamon, ginger, nutmeg, clove, and black pepper and mix until combined. Then fold in your whiskey, heavy cream, and milk until combined. Pour your pumpkin filling into the crust, being careful to not fill it too high or it will bleed over onto the edges of the crust. Bake for 45-60 minutes, checking every 5 minutes from 40 minutes on to make sure the pie is not cracking. Timing will depend on the depth & width of your pie dish. Pumpkin pie is best served cold, so let chill for at least 4 hours after it has cooled. If you have any pastry dough and pie filling left, you can make mini pies in a muffin pan! Just bake at 375F for 20 minutes.

This recipe is going to be the new go-to for all of your birthday party needs! I made this cake for my husband’s birthday and it was an absolute hit! Even my gluten-eating friends couldn’t get enough! Plus with my chocolate buttercream, that just so happens to be dairy free, is the perfect pairing for this Ultimate Gluten Free Chocolate Cake! Ingredients: 2 cups GF All Purpose Flour ¾ cup Cocoa Powder, unsweetened 2 tsp Baking Powder 1 ½ tsp Baking Soda 1 tsp Salt 1 tbsp Espresso Powder 2 cups Granulated Sugar 1 cup Milk of choice ½ cup Vegetable Oil 2 tsp Vanilla extract 3 Eggs, room temperature 1 cup Water, boiling Preheat your oven to 350F and butter and flour two 9-inch round cake pans. You can use cocoa powder in place of flour as well! In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, espresso powder, and sugar. Add milk, vegetable oil, vanilla, and eggs to the flour mixture and beat together until combined. You can use a stand mixer or a hand mixer. Bring your cup of water to a boil and carefully add into the batter, mixing on a low speed. Divide the batter equally between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean. It is a very moist cake so don’t be alarmed if the toothpick isn’t totally clean – just make sure there is no raw batter. Remove from the oven and cool for 10-15 minutes in the pan and then remove from the pans and cool on a wire rack. Wrap your cakes in saran wrap and then aluminum foil and place in the freezer until you are ready to frost. This will make the frosting process much easier! Frost with my Chocolate Buttercream (dairy free options included) for the Ultimate Chocolate Cake!

Once you have the hang of making your own Gluten Free Sourdough Bread , you can start experimenting with mix-ins! Sourdough lends itself well to sweet or savory mix-ins, and the possibilities are endless! My most asked for sourdough bread customization has been for a chocolate sourdough! My gluten free chocolate sourdough loaf is perfect on it's own but extra tasty made into french toast! Ingredients: 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1/3 cup Cocoa Powder 1 tbsp Espresso Powder 1 ½ cups Water, room temperature 3 tbsp Psyllium Husk, whole 3 tbsp Brown Sugar 1 tbsp Olive Oil 1 cup Sourdough Starter 1/4 cup Milk 1/2 cup Chocolate Chips 2 tsp White Rice Flour How to make: Prep your sourdough loaf as normal per my sourdough instructions . Sift the Unsweetened Cocoa Powder and Espresso Powder into the flour. Add in the chocolate chips before the final proof. Bake as normal! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my Amazon Storefront (commissionable) so you have your supplies and grocery list planned out for you!

Kick off your Friendsgiving feast with my irresistible whipped pumpkin-ricotta gluten free flatbreads topped with crispy prosciutto, creamy Gruyère, and a drizzle of hot honey. This savory-sweet appetizer combines fall flavors like pumpkin, nutmeg, and arugula, creating a perfect bite to share with friends. Easy to prepare and packed with flavor, these flatbreads will quickly become a Friendsgiving favorite! Prep Time: 10 minutes Cook Time: 10 minutes Serves: 6 Ingredients: 3 BFree Foods Pitas ½ cup Ricotta ⅓ cup Pumpkin Puree 1 tbsp Butter, melted ½ tsp Sea Salt ½ tsp Onion Powder ½ tsp Garlic Powder ¼ tsp Nutmeg 4 Slices Prosciutto  ½ cup Gruyere, shredded 2 tbsp Hot Honey ½ cup Arugula  Preheat your oven to 450°F. In a mixing bowl, blend together the ricotta, pumpkin puree, and melted butter until smooth and creamy. Gently fold in the salt, onion powder, garlic powder, and a pinch of nutmeg for a warm, spiced finish. Heat a pan over medium-high heat and crisp the prosciutto on both sides until it's golden and fragrant. Let it cool slightly, then chop it into bite-sized pieces. Arrange the pitas on a baking sheet. Spread a third of the pumpkin-ricotta mixture over each pita, then sprinkle with the crispy prosciutto and a generous layer of shredded Gruyère. Add a light dusting of nutmeg for an extra hint of warmth. Bake for 10-12 minutes, or until the cheese starts to bubble and turn golden brown. Slice each pita into strips with a pizza cutter, then drizzle with hot honey and finish with a handful of fresh arugula. Serve and enjoy!

I love a great dinner in a bowl, packed with my favorite protein, grains, veggies and a delicious sauce! One of my favorite dinner bowls is a Mediterranean inspired protein power bowl filled with chicken meatballs, quinoa, sweet potatoes, and more! Dive in to this highly customizable, protein packed meal! Ingredients: Protein of choice (chicken meatballs, ground meat, salmon, etc.) Quinoa Roasted Sweet Potato Cherry Tomatoes & Feta tossed with olive oil, salt, pepper, & garlic Cucumbers Roasted Chickpeas Greek Yogurt Dill Sauce

While sourdough never goes to waste in my home, I will save the end slices to make croutons! These gluten-free sourdough croutons are tossed with olive oil, garlic, and Italian seasoning, then baked to golden perfection. With just a few ingredients and easy steps, you can make homemade croutons that add a delicious crunch to any dish. Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 4 cups Gluten Free Sourdough Bread, cubed 3 cloves Garlic 4 tbsp Olive Oil + more for drizzling 1 tsp Salt ½ tsp Black Pepper 1 tbsp Italian Seasoning Preheat your oven to 400°F. In a large bowl, combine the cubed sourdough bread, minced garlic, olive oil, salt, black pepper, and Italian seasoning. Toss everything together until the bread cubes are evenly coated. Spread the seasoned bread cubes in a single layer on a baking sheet and drizzle with more olive oil.  Bake in the preheated oven for 15 minutes. Remove the baking sheet from the oven and toss the croutons to ensure even browning. Return to the oven and bake for another 5 minutes, or until golden and crispy. Turn off the oven, but leave the croutons inside for an additional 15 minutes to dry out further and become extra crunchy. Once done, remove the croutons from the oven, allow them to cool completely, and store in an airtight container for up to a week.

My gluten-free sourdough discard pumpkin bagels with cinnamon crisp bring cozy autumn flavors to every bite. With a blend of pumpkin puree, pumpkin pie spice, and a sweet cinnamon topping, these bagels are soft, flavorful, and perfect for seasonal breakfasts. Enjoy a gluten-free treat that’s both chewy and crisp, ideal for pairing with your favorite spreads. Prep Time: 2 Hours Cook Time: 20 minutes Serves: 8 1 ¼ cups Water 2  tbsp whole Psyllium Husk 2 ½ cups Gluten Free Flou r 3 Tbsp Brown Sugar 2 ¼ tsp Rapid Rise Yeast 1 tsp S alt 1 tbsp Pumpkin Pie Spice ½ cup Pumpkin Puree 3/4 cup Gluten Free Sourdough Discard 1 Egg + 1 tbsp Water For the Cinnamon Crisp: 2 tbsp Brown Sugar 1 tbsp Turbinado Sugar 1 tsp Cinnamon 1 tbsp Gluten Free Flour ¼ tsp Salt In a small bowl combine 1 ¼ cups of water and the psyllium husk. Set aside while it forms into a gel. In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, pumpkin pie spice, and salt. Add the psyllium husk gel, sourdough discard, and pumpkin puree to the stand mixer. Mix with dough hook until combined. You will know it is mixed enough when the dough starts to pull off the sides of the bowl – this will take about 3 minutes. Cover and set aside for 90 minutes. Divide into 8 equal pieces (I recommend using a food scale for consistency) and form into bagels. Cover & leave to rest for another 20 minutes. While the bagels are resting, preheat your oven to 425F and bring a pot of water to boil. Once the water is boiling, add in the sugar and the baking soda. Carefully place 2-3 bagels at a time into the water. Let it cook for 20-30 seconds before flipping and cooking for another 20-30 seconds. Place on a pan lined with parchment paper and brush with an egg wash.  Take the leftover egg wash and combine in a bowl with brown sugar, turbinado sugar, cinnamon, salt, and gluten free flour. Brush across the tops of the bagel, being careful not to let too much drip on the pan so it does not burn. Bake for 20 minutes or until the edges are golden brown.

If you’re craving something hearty with a twist, these BBQ chicken spaghetti squash bowls bring smoky, savory flavors to a cozy fall meal. With tender strands of spaghetti squash mixed with juicy barbecue chicken, it’s a unique and flavorful dish that’s easy to prepare. Perfect for busy nights, this recipe delivers big BBQ taste with minimal fuss. Prep Time: 30 minutes Cook Time: 45 Minutes Serves: 4 1 Spaghetti Squash 2 tbsp Olive Oil ½ tsp Salt ½ tsp Pepper 1 tsp Garlic Powder 1 tsp Onion Powder 2 tsp Italian Seasoning 3 Large Chicken Breasts 1 cup BBQ Sauce ½ Red Onion, thinly sliced 1 cup shredded Colby Jack Cheese Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and season the flesh with olive oil, salt, pepper, garlic powder, onion powder, and Italian seasoning. Place the squash halves cut-side up on a baking sheet and roast for 35-40 minutes, or until the squash is tender and easily pulls into strands with a fork. Marinate the chicken breast in barbecue sauce for 20 minutes. Heat a pan over medium heat and cook the marinated chicken for 4-5 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). Let the chicken rest, then slice it into strips. Once the spaghetti squash is done, use a fork to shred it into strands. Top the shredded squash with the barbecue chicken, sliced red onion, and Colby Jack cheese. Place under the broiler on high for 3-4 minutes, or until the cheese is melted and bubbly. Drizzle with additional barbecue sauce and sprinkle with extra red onion if desired. Enjoy!

This cozy, gluten and dairy-free lasagna soup is the ultimate comfort meal, bringing all the delicious flavors of classic lasagna into a warm, savory bowl. Made with tender pasta, rich tomato sauce, and a creamy dollop of dairy-free ricotta and parmesan, this easy-to-make soup is perfect for chilly days or family dinners. Ready in under 30 minutes, this lasagna soup is sure to be a hit for anyone craving hearty, Italian-inspired flavors without the gluten or dairy! Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Ingredients: 2 tbsp Olive Oil ½ Yellow Onion, diced 3 cloves Garlic, minced  1 tsp Salt  ½ tsp Black Pepper ¼ tsp Red Pepper Flakes 2 tbsp Italian Seasoning 2 tbsp Tomato Paste 2  lbs  Ground Beef 48 oz Vegetable Broth 24 oz jar Pasta Sauce (I love the Roasted Garlic Sauce from Yo Mama's) 1 box Gluten Free Rigatoni 1 ½ cups Dairy Free Half & Half 2 cups Frozen Spinach 8 oz Kite Hill Ricotta ½ cup Dairy Free Parmesan Cheese Place a large pot on the stove over medium heat and add the olive oil. Once the oil is hot, add the diced yellow onion and minced garlic. Sauté for 2-3 minutes, or until the mixture is fragrant. Stir in the seasonings and tomato paste, cooking for an additional 2 minutes to enhance the flavors. In a small bowl, mix together the dairy-free parmesan and dairy-free ricotta. Set aside – this will be added to the soup just before serving for a creamy finish. Add the ground beef to the pot and cook until it’s mostly browned. Pour in the pasta sauce and vegetable broth, then bring the mixture to a simmer for about 10 minutes. Next, add the pasta to the pot, cooking for around 8 minutes, or until the pasta is al dente. Stir in the dairy-free half and half and frozen spinach, and let everything cook for another 5 minutes. To serve, place a generous spoonful of the ricotta-parmesan mixture in the center of each bowl. Ladle the hot soup over the “cheese” mixture, allowing it to melt and swirl into the soup for a creamy texture. Finish with a sprinkle of dairy-free parmesan or fresh basil. Enjoy!