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When I die I want to be buried in this dressing – okay, okay, maybe that is a tad bit dramatic but this dressing is truly one of the best things I’ve ever made! It is so creamy that you wouldn't even know it does not contain a hint of dairy. Also, it is SO easy to make – the most complicated step is getting the pit out of the avocados and peeling the garlic. Prep Time: 10 minutes Cook Time: None Total Time: 10 minutes Ingredients: 2 very ripe Avocados ½ a bundle of Cilantro* The juice of 1 lemon ¼ cup Olive Oil ¼ cup Water 1-2 cloves of Garlic Salt & Pepper to taste Red Pepper flakes to taste (optional) Prep ingredients to be placed in the food processor. Blend until desired consistency is met. For a thicker dressing, you can skip the water. For a thinner dressing, gradually add more water until desired consistency is reached. *I know that many people out there have the misfortune of thinking that cilantro tastes like soap but don’t let this recipe scare you. It is alright to not include the cilantro.

A mile up the road from where I live is the sweetest little family farm with some of the best produce around. I love stopping by every weekend to visit their cows, cut my own flowers, and see what seasonal items they have available. This past weekend they had the biggest, juiciest tomatoes that were just begging to be turned into a salsa. And that is how we got here. This roasted tomato salsa is an ode to my favorite little farm and my Saturday’s spent there. I used 3 different colored tomatoes (green, red, and orange) just to change it up a bit which hopefully inspires you to make this salsa your own! I will say, it is definitely something that gets better each day as the flavors really have a chance to marinate. Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes Ingredients: 2 Large Tomatoes, preferably beefsteak or roma ½ White Onion 1-2 Jalapenos based on spice preference 4 cloves of Garlic 1 Chipotle Chili in Adobo sauce Juice of 1 Lime ½ tsp Ground Cumin (feel free to add more) Salt to taste Evenly your tomatoes, onion, garlic, and jalapeno on a pan. Place the tomatoes and jalapeno skin side up. Broil for 6-8 minutes or until the skin on the tomatoes and jalapeno starts to blacken. Take out of the oven and let the vegetables cool for 10-15 minutes. Once the veggies have cooled slightly add them to a food processor along with the chipotle chili, juice of 1 lime, cumin, and salt. Puree until you have achieved your ideal consistency. Chill and serve.

For most of my “corporate career” I have been working from home due to the pandemic, but that all changed in April of this year when we started to return to the office. As someone who loves her morning routine, especially when working from home, this was a huge adjustment. I knew I would have to be proactive in making the transition as smooth as possible. Making breakfast ahead of time made mornings easier and saved me a little time (and sleep) in my routine. This breakfast bake was super convenient – I would prep it on Monday night and then have breakfast ready to go the next three days for Brandon and me. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients: 1 tbsp Olive Oil 1 Shallot, chopped 1 tbsp Garlic Powder 4 cups Shredded Hash Browns 2 cups Frozen Spinach 1 cup Mushrooms 2 cups diced Cherry Tomatoes ½ tsp Red Pepper Flakes 1 ½ tbsp Italian seasoning Salt + Pepper to taste 6 Eggs ¾ cup Egg Whites Cheese of choice (optional) Preheat your oven to 400F. Add olive oil to a pan and saute shallot and garlic for 2 minutes. Add spinach, mushrooms, tomatoes and to the pan and cook for 3-4 minutes. In a bowl, whisk together the eggs, egg whites, and seasonings. Spray a 9x13 dish and cover the bottom with the hashbrowns. Top the hashbrowns with the veggies and then pour the eggs on top. If cheese is your friend, pick your favorite and measure with your heart :) Bake for 30 minutes.

When Brandon and I got married and started thinking about what to put on our wedding registry, everyone told us that we needed to get an air fryer, so we put one on the list. It quickly became a go-to appliance for us for veggies, potatoes, chicken nuggets, etc. When Brandon’s birthday rolled around in March of this year, he asked for a bigger, upgraded, double basket air fryer. When he pulls out that thing, you know he is in the zone and ready to whip up something tasty. Maybe one day you’ll see one of his creations show up on the blog, but for today, I am sharing one of my favorite meals - crispy air fryer salmon bites!! I have laid out measurements for the marinade below, but as always, measure with your heart. I love the taste of ginger so I will usually substitute the ground ginger for fresh ginger and add a little more red pepper flakes! Ingredients: 3 pieces of salmon 1 tbsp Olive Oil ¼ cup Brown Sugar ¼ cup Soy Sauce 1 tsp Ground Ginger 2 tsp Garlic Powder ½ tsp Red Pepper Flakes Salt + Pepper to taste Slice salmon into bite sized pieces Combine Olive Oil, brown sugar, and seasonings in a bowl. Combine marinade with salmon and let rest for 30 minutes. Put your air fryer on 350F and cook for 10-12 minutes or until the salmon has a golden, crispy exterior.

Do you ever find yourself fixating on one particular snack that you could just eat day after day and not get tired of it? Well currently, chia pudding is my obsession. I have probably eaten chia pudding every day for the past month. One of my go to’s has been Lovely Delites’ Matcha Chia Pudding. My Blueberry Lavender Chia Pudding is now a staple in my chia pudding routine too! One of the great things about chia seeds is that they pair well with lots of different flavors. When I saw the Blueberry Lavender Almond Milk in Trader Joe’s, I knew I had to try out this flavor combination and it did not disappoint! Ingredients: 2 tbsp. Chia Seeds ⅓ cup TJ’s Blueberry Lavender Almond Milk ¼ tsp. Vanilla ¼ cup Granola ¼ cup Blueberries 1 tsp. Whipped Honey Mix together chia seeds, milk, and vanilla. Let sit for 5 minutes and then mix again to break up any clumps. Let it set for at least an hour and when you are ready to eat it, top with granola, blueberries, and whipped honey!

Not your Momma’s Loaded Chicken Salad! Gone are the days of sad, over-mayoed chicken salad. We’re making it hearty. We’re making it flavorful. We’re making it a recipe you’ll come back to again and again! Ingredients: 1 Chicken Breast, cooked and shredded ½ cup of Chicken Broth ½ an Apple, chopped ¼ cup of Red Onion, diced 1 Celery Stalk, diced ¼ cup Walnuts ¼ cup Craisins Mayo (measure with your heart) 1 Tbsp. Dijon mustard Salt and Pepper to taste Season the chicken with salt, pepper, and your favorite poultry seasoning (I like Lemon Pepper). Place in a crockpot and cover with chicken broth. Cook chicken on low heat in a crockpot for up to 2 hours or until it easily shreds. Let the chicken cool, and prepare the other ingredients. Combine ingredients, gradually adding in mayo until you reach your desired consistency. Serve over greens or on your favorite gluten free bread!

If you want to blow away your friends, family, coworkers, you name it, then this appetizer will more than do the trick! This Bacon Onion Jam is amazing as a topping for your next burger bar or a fantastic addition to a charcuterie board! I paired it with baked brie and with gluten free baguettes for the ultimate mouth watering appetizer. Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes Ingredients: 2 Schar Gluten Free Baguettes 1 Brie cheese wheel 4 slices of Bacon 2 Sweet or Yellow Onions ¼ cup of Brown Sugar 1 tsp Black Pepper 2 tbsp. Balsamic Vinegar ¼ tsp. Thyme Sea Salt to taste Olive oil for drizzling Chop bacon and cook in a pan until crispy. Thinly slice the onions and add to the pan. Once the onions start to soften add in the brown sugar, balsamic vinegar, and seasonings. Set the stove to medium-low heat, cover the mixture, and let it cook down for an hour, stirring occasionally. The longer you cook it, the jammier the texture becomes. Set your oven to 350F. While the oven is preheating, slice your baguette into bite sized pieces and drizzle with olive oil. In a 9x13 pan, place a wheel of brie and place bread around it. Top the brie with the bacon onion jam and pop in the oven for 15-20 minutes or until the bread is toasty!

Once your rotisserie chicken is shredded, this is the simplest meal to throw together! And trust me, if you’re like me and despise shredding a rotisserie chicken, this meal makes it worth it! You’ll notice in this recipe that some portions are not included – that’s because this sort of meal allows you to just measure with your heart and add as much or as little as you’d like. Over the course of a few days, the rotisserie chicken was enough for 8 flatbreads Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes Ingredients: 1 Rotisserie chicken, shredded Bfree Stone Baked Pitas BBQ sauce of choosing ½ of a chopped Red Onion 1 cup of Spinach Daiya Foods Cheddar & Mozza Style Blend* Preheat your oven to 400F. Shred your rotisserie chicken and combine with the BBQ sauce. Spread desired amount of BBQ sauce on top of the flatbreads. Chop up Spinach and layer on top of BBQ sauce, followed by the rotisserie chicken, chopped red onion, and cheese. Drizzle a little more BBQ sauce on top if that makes you happy :) Bake in the oven for 12-15 minutes. *I have found that Daiya shredded cheese “melts” the best of all the Vegan cheeses I have tried and was very pleased with how it worked on these flatbreads. Feel free to substitute with your favorite Vegan cheese, or if you’re like my husband, just sub for the real thing.

Some days you just really need a simple dinner that feels good and that’s exactly why I created this Creamy Lemon Black Pepper Pasta. It truly is one of those simple twenty minute meals that you can make in the time it takes the water to boil and the pasta to cook. While I know I can easily eat this as a meal alone, it also is fantastic with sausage or chicken and asparagus. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Ingredients: 1 Box of GF Spaghetti* 3 tbsp Butter 1 garlic clove 1 tsp Black Pepper Juice of half a Lemon 1 cup parmesan cheese ½ cup pasta water Bring a pot of water to boil and cook pasta according to box directions. While the pasta is cooking, melt the butter and toast the garlic and black pepper. Add the lemon juice and half of the parmesan cheese. When the pasta is done, take half a cup of the pasta water and add it to the sauce. Drain the pasta and add to the pan, topping with the rest of the parmesan. Stir until creamy, adding more cheese as desired. *Personally, I like using Banza’s pastas for their extra protein and fiber and I find it doesnt fall apart easily.

I was 6 years old when I was gifted my first cook book and truthfully, I haven't looked back since. I love cooking. I love creating in the kitchen. I love measuring with my heart and hoping things turn out right. I love dreaming up flavor combinations and making them a reality. I love being able to create meals that feel like home or become a part of a memory. And mostly, I love the look of disbelief on people’s faces when I tell them that what they just ate was gluten free.* When you love something, you want to share it with those you love – and what better way to share it than with a leahxglutenfree’s virtual cookbook. thanks for being here :) *I’d bet good money that you’d never guess that my chocolate chip cookies are gluten free. They truly are the best cookies I’ve ever had!