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Let’s be honest here – gluten free, dairy free mac & cheese just sounds sad. When the two primary ingredients, noodles and cheese make up such an iconic dish and you can’t eat either, is it even worth trying to recreate it? I say yes! My creamy gluten free, dairy free mac & cheese will leave you shocked that there isn’t an ounce of dairy on your plate. This dish would not be possible without Daiya and their incredible plant-based products. Truly no one does it like them. Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Serves 4: Ingredients: 1 box of Daiya Mac & Cheese ½ cup milk of choice 2 tbsp butter ½ cup Kite Hill Plant Based Cream Cheese ½ cup Daiya Cheddar Style Shreds ¼ cup GF breadcrumbs Make the Mac & Cheese according to box directions. Drain the pasta and add the cheese sauce, milk, butter, cream cheese, and cheddar style shreds to the pot and melt down. Add your noodles to a greased pan and pour cheese sauce over top. Sprinkle the top with gluten free bread crumbs Bake for 10 minutes at 400F.

As an Italian, it truly feels like a crime sometimes to not eat gluten or dairy. It feels like I am dishonoring my ancestors! Okay, maybe that is dramatic, but you get the point I am trying to make! While there really is nothing like a good gluten-full pizza or a beautiful cheese pull, I do feel like I come pretty close with my gluten free, dairy free, stromboli. Now my one disclaimer is this – I use ricotta in my stromboli which is traditionally something you find in calzones. However, when trying to recreate recipes to be dairy free, you will do whatever you can to recreate a gooey cheesy vibe and I think that the combination of the almond ricotta and dairy free cheese is a nice combination here. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Serves 4: Ingredients: 1 Wholly Gluten Free Pizza Dough Ball ½ cup Kite Hill Almond Ricotta ½ tbsp. dried Oregano ½ tbsp. dried Basil ½ tbsp. Garlic Salt & Pepper 2 tbsp. Olive Oil ½ cup Daiya Italian 4 Cheese Style Blend ½ cup Pasta Sauce Choose your own fillings ie, sausage, pepperoni, spinach, peppers, chicken. Preheat your oven to 400F. Combine ricotta, seasoning, olive oil, and cheese in a bowl until smooth. Roll out your dough into a rectangular shape. It is best to work with cold dough. The first layer will be your sauce. Spread evenly across the dough, leaving 1 inch of space on each side. Lay down your ricotta-cheese mixture on top of the sauce and spread evenly across the dough. Top with your choice of filling - I went with spinach, sausage, and pepperoni. Carefully roll your dough like you would a cinnamon roll and place onto a floured pizza stone or greased pan. Lightly coat the top of the stromboli with oil. Bake for 25-30 minutes and let cool on the pan for 5-10 minutes before slicing and serving.

it's CORN!! But make it a super yummy, Elote-inspired dip that will impress all of your friends and wow at your next get together! Prep Time: 15 minutes Cook Time: 10 Total Time: 25 minutes Ingredients: 2 ears of Corn 1-2 tbsp Butter 1 Jalapeno ⅓ cup Greek Yogurt* ¼ cup crumbled Cotija Cheese Juice of 1 lime 1 tsp Chili Lime seasoning Salt & Pepper Put a pan on the stove over medium heat. Allow butter to melt. Roast your ears of corn until they start to get golden brown spots. Once the corn cools, slice off the kernels and add to your bowl. Chop up jalapeno and add to corn. Add your seasonings, cheese, lime juice, and greek yogurt to the corn and jalapenos. Combine and add more seasoning to your liking. Serve with tortilla chips or with tacos! *can be substituted with sour cream or mayo

Feeling like changing up your BBQ game? Tired of the same ol’ burgers and dogs? Try bringing kebabs to your next get together and watch how excited everyone will be! Kebabs are cost effective and super versatile – they can be customized for any flavor profile or veggie preference! My go-to kebabs are a Tropical BBQ Chicken and Spicy Italian Sausage. Keep scrolling to read the details! Prep Time: 30 minutes Cook Time: 10-15 minutes Total Time: 45 minutes Serves: 8 Tropical BBQ Chicken: 1.5 lbs Chicken Breast ½ cup BBQ Sauce 1 Red Onion 1 20 oz can Pineapple Chunks in juice 2 Green Bell Peppers Italian Sausage: 1 lb Hot Italian Sausage 1 White Onion 2 Red Bell Peppers Chop the chicken breast into cubes & combine with the BBQ sauce and a ½ cup of the pineapple juice. Let marinate for at least 2 hours or overnight. While the chicken is marinating, prep your veggies by quartering the onions and chopping up your peppers. It is important to keep them around the same size as each other. Slice up the sausage. Begin assembling your skewers, layering the meat, onions, and peppers in desired order. You should be able to fit 3-4 pieces of meat on each skewer. Put your grill on medium-high heat and cook the skewers for 10-15 minutes, rotating regularly.* *If you are concerned about your skewers burning on the grill, soak them in water before assembly.

Gone are the days of sad, steamed broccoli with no flavor and no texture. Garlic and parmesan is my favorite combination when roasting broccoli! Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Serves: 4 Ingredients: 1 12 oz bag of Broccoli Florets 3 tbsp. Olive Oil ¼ cup Parmesan Cheese 1 tsp Garlic Powder ½ tsp. Salt ½ tsp Black Pepper Truffle Oil Preheat your oven to 425F. Wash your broccoli florets and make sure they are all roughly the same size. Toss broccoli with olive oil, parmesan cheese, and seasonings. Lay down parchment paper on a sheet pan and evenly distribute broccoli. Drizzle with truffle oil. Cook in the oven for 20 minutes. I personally like when my broccoli gets a little crispy so I will leave it in for an extra 5 minutes.

There are a few tell-tale things that make it feel like summer for me – my parents opening up their pool, the days getting longer, the itch to go to the beach, and sangria in my parents fridge. While summer is coming to an end, my Peach Strawberry Sangria is a delicious way to keep all the joys of warmer weather lingering! If you prefer a sweeter sangria, opt for a Moscato as your white wine of choice. Personally, I prefer Pinot Grigio for mine! Serves: 6 Ingredients: 1 bottle White Wine 1/2 cup Whiskey 1/2 cup Peach Schnapps 2 cups of strawberries, chopped 2 peaches, sliced Club Soda Wash and slice your fruit and add to a pitcher. Add in the whiskey, Peach Schnapps, and white wine. Let sit for at least 2 hours to allow the fruit and liquor to infuse! When ready to serve, fill your glass ¾ of the way with sangria and top it off with some club soda!

When I met Brandon for the first time, he was doing a favor for a teammate and had offered to drive me home for winter break. You could say I was intimidated by Brandon -- after all, he is 6'3'' and plays hockey and just looks intimidating. I figured if I brought snacks, he would have to at least tolerate my company on the drive home, right? At this point I was a year in to being gluten free and I wanted to enjoy the snacks myself on the car ride, so I grabbed a bunch of my favorite gluten free goodies. Amongst my purchase was a bag of Tate's GF Chocolate Chip Cookies -- a true staple in the GF community. About an hour into the drive, I whipped out the snacks and Brandon responded with "You're gluten free? No way! I'm gluten free too!" It definitely makes top 5 for most excited interactions I have had with him. We instantly bonded over being gluten free and now we are less than a month away from being married for a year! Icebox cake is as simple as it gets when it comes to dessert and can really be made with any cookie of your choosing (i've heard Oreos are fantastic to use!) It requires no baking and no decorating talent because the springform pan takes care of it for you! Ingredients: 3-4 bags of Tate's GF Chocolate Chip Cookies 3 cups of Heavy Cream* 1/2 cup Powdered Sugar 1 tsp Vanilla Combine heavy cream, powdered sugar, and vanilla in a mixer and mix until stiff peaks form. Put a thin layer of cream at the bottom of a springform pan and place your first layer of cookies. Repeat the cookie and cream layering until finished. Top with crushed cookies and mini chocolate chips. Chill for at least 4 hours or overnight to allow cookies to soften and for the cake to set. *If you want to make this dairy free, use a dairy free cool whip as a substitute!

Prep Time: 10 minutes Cook Time: 15- 20 minutes Total Time: 30 minutes Serves: 3 Ingredients: 1 Sweet Potato 1 tbsp. Olive Oil ½ tsp. Salt ¼ tsp. Pepper ½ tsp. Garlic Powder ½ tsp. Onion Powder ¼ tsp. Paprika Wash and peel the sweet potato. Slice into long, thin strips. Be careful not to make the fries too thick otherwise they will not get crispy. Preheat your air fryer to 400F for 3-5 minutes. While the air fryer is preheating, toss the sweet potato fries with the oil and seasonings. Evenly distribute the fries in the air fryer to minimize overlap (which causes the fries to steam instead of crisp) and cook for 15-20 minutes, flipping halfway. Personally, I am a fan of ranch with my sweet potato fries but you do you and serve with your favorite condiments!

Pesto is just one of those things that tastes infinitely better when homemade. Store bought will suffice, but there is nothing like a fresh Basil Pesto. I love adding Spinach to my Pesto to up the veggie factor and I find that swapping out Pine Nuts for Walnuts is a cost effective switch that doesn't impact the flavor either. Prep Time: 10 minutes Cook Time: none Total Time: 10 minutes Ingredients: 2 cups Spinach 2 cups Basil ½ cup Olive Oil* ½ cup Walnuts or Pine Nuts ¼ cup Parmesan (optional) 2 Garlic Cloves Juice of one Lemon Salt + Pepper to taste Combine Spinach, Basil, Garlic, and Walnuts in a blender or food processor and blend until finely chopped. Slowly drizzle in the Olive Oil and the juice of one Lemon and blend until smooth. Add in Parmesan, Salt, and Pepper, and combine. Serve with pasta, a salad, or a wrap! For this recipe, I tossed the pesto with shredded chicken and made a wrap with it! *you can add more depending upon your preferred consistency

I had this recipe prepped and ready to go for a Memorial Day BBQ and then everyone got sick and the party got canceled. That left me on the couch with a big ol’ bowl of Pineapple-Mango Salsa and honestly, I wasn’t that mad about it. My Pineapple-Mango Salsa is so easy to make and a definite crowd pleaser! Total Time: 15 minutes Ingredients: ½ of a Pineapple 1 Mango 1 Red Onion 1 Red Bell Pepper 2 Jalapenos 2 Limes ¼ cup Cilantro Chop Pineapple and Mango and add to a bowl. Slice and juice the Limes and add juice to the Pineapple and Mango. Dice the Red Bell Pepper, Jalapeños, Red Onion and cilantro and add to the bowl. The longer you let it sit the better it gets! Serve with your favorite tortilla chips or burrito bowls and enjoy!

One of the things I have missed most about living in a house has been access to a grill. I love grilling especially in the summertime and the nice char and flavor that comes from a grill is just hard to replicate. Thankfully, my cast iron skillet has been coming in handy! We have our pretty well “seasoned” at this point and I really enjoy cooking with it. Now I know that turkey burgers aren’t always a crowd favorite. Usually they are dry and more like the sad cousin of the beef burger. However, my Spinach-Feta Turkey Burgers take turkey burgers to the next level in flavor and juiciness! Tzatziki sauce is a great way to top off this Greek inspired burger and with tomatoes in their prime right now, it is a beautiful combination! Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: 2 lbs Ground Turkey 2 Eggs 2 cloves of Garlic ½ of a Red Onion 2 cups Frozen Spinach 4 oz of Feta Salt & Pepper Preheat grill or cast iron skillet to medium-high heat. Combine the turkey, beaten eggs, feta, and chopped garlic, onion, and spinach in a bowl. Add in salt and pepper. Form into 8 patties and cook for 15-20 minutes or until the center is no longer pink. Serve with lettuce, tomato, tzatziki sauce, and your favorite gluten free bun!

Chipotle but better! My Chipotle Spiced Chicken recipe is fool proof for delicious, juicy chicken and when combined with my Avocado Cilantro Dressing and Roasted Tomato Salsa, it is definitely hard to beat. I love making this meal when I am in need of something quick and customizable that is also delicious and good for you! Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 40 minutes Ingredients: 2 Chicken Breasts 1 tbsp. Olive Oil 2-3 Chipotle Peppers in Adobo sauce, finely chopped Garlic (measure with your heart) Cumin (measure with your heart) Oregano (measure with your heart) Salt & Pepper to taste Build your bowl options: Roasted Tomato Salsa (link) Avocado Cilantro Dressing (link) Roasted Corn Rice Spring Mix Black Beans Turkey Bacon Combine olive oil, chipotle peppers, and seasonings in a bowl and mix until combined. Place the chicken in a bowl or ziploc bag and add in marinade. Preheat your oven to 400F Sear both sides of the chicken breast in a pan or cast iron skillet until a nice crust forms. Finish cooking the chicken in the oven at 400F for 15-20 minutes. Cook time will vary based on the size of the chicken breast.