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I have been on a big 30 minute meal kick lately. I am all about making delicious meals that are easy and time saving! Enchilada skillet fits the bill perfectly – full of flavor and easy to assemble! My enchilada skillet is gluten free of course and easily customizable to any dietary needs. Prep Time: 15 minutes Cook Time: 15-18 minutes Total Time: 35 minutes Ingredients: 2 tbsp Butter 2 tbsp Olive Oil 1 Yellow Onion, diced 1 10oz can Fire Roasted Diced Tomatoes 3 cloves of Garlic, minced 1 15oz can Black Beans 1 15oz can Red Enchilada Sauce 1 packet Taco Seasoning (I love this one from Siete Foods!) 3 cups Shredded Chicken (rotisserie chicken or shredded chicken breast work well!) 10 Corn Tortillas 2 cups Shredded Cheese (Cheddar, Colby, or Pepper Jack) Salt & Pepper to taste Preheat your oven to 450F. Place a cast iron skillet over medium heat and melt your butter and olive oil. While these heat up, dice your yellow onion and garlic cloves and add to the pan. Cook for 2-3 minutes or until fragrant. To the pan, add your diced tomatoes and green chiles, black beans, and taco seasoning. Cook for another 2-3 minutes. Add in your shredded chicken and enchilada sauce and combine. Season with salt and pepper as needed. Quarter your corn tortillas and gently fold into the skillet mixture. Generously top with the shredded cheese. Bake the dish for 15-18 minutes or until the cheese is nice and melty! To serve, top with sour cream, cilantro, avocado, and lime wedges!

30 minute dinner alert! Egg Roll in a Bowl is one of my favorite meals for when I am in a pinch for time but want something hearty and comforting! Coconut Aminos is my go-to gluten free soy sauce substitute and I find that using local honey over store bought really elevates the flavor! Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: 1 lb Ground Meat of choice 1 16oz bag of Asian Slaw (cabbage, carrots, celery) ½ cup Water ⅓ cup Coconut Aminos 1 tbsp Rice Wine Vinegar 1 tsp Sesame Oil 2 tsp Ginger, minced 2 cloves Garlic, minced 1 tbsp Honey Salt & Pepper to taste Place a pan over medium-high heat and cook your ground meat. Remove the meat from the pan and add in your slaw ingredients, plus half a cup of water and let simmer until the veggies soften. In a mixing bowl, combine your coconut aminos, rice wine vinegar, sesame oil, ginger, garlic, honey, salt, and pepper. Once your veggies have softened, return the meat to the pan along with your sauce. Stir until combined and let cook for another 5-10 minutes. Serve as is or over rice or quinoa! Top with green onions and sesame seeds.

Chicken Tortilla Soup is a budget friendly staple in our household! It goes the distance and is super affordable. All of the ingredients for this meal cost me $24.60 which came out to about $4.10 per serving! Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes Serves: 6 Ingredients: 3 cloves of Garlic, minced 1 Yellow Onion, diced 1 Jalapeno, diced 2 tbsp Butter 1 16oz can Diced Tomatoes 1 16oz can Black Beans 1.5 tsp Cumin 1.5 tsp Chili Powder Salt & Pepper 2lbs Chicken Breast 48 oz Chicken Stock 1.5 cups of Frozen Corn 6 Corn Tortillas Dice your onion, garlic and jalapeno and add it to your pot with butter. Saute until the onions start to become translucent or 2-3 minutes. Add the diced tomatoes and black beans to the pot. Then add in the seasonings. Dice your chicken into cubes, add to the pot and cover with your chicken stock. Cover the pot and put the heat on medium-low and let simmer for about an hour – the longer, the better! 15 minutes before you are ready to serve, add in the corn. Slice your corn tortilla into thin strips, place on a baking sheet, and put them under the broiler for 3-5 minutes or until crispy. Top your soup with the crispy tortilla strips and your favorite fixings (sour cream, avocado, shredded cheese, etc)!

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 is my favorite breakfast to make when I know I have some busy mornings ahead of me! Protein & veggie packed and so, so, tasty! I swear that my gluten free caramelized onion, kale, and mushroom quiche gets better with time which makes it perfect for leftovers. Ingredients: Gluten Free Pie Crust ½ Yellow Onion, thinly sliced 2 cloves of Garlic, diced 1 tbsp Olive Oil 6 Sausage links, diced (I LOVE AmyLu Foods Breakfast Sausage!) ½ cup Mushrooms, diced 1 cup Kale ⅓ cup Feta Cheese 4 Eggs ¼ cup Milk 1/4 tsp Salt 1 tsp Black Pepper Preheat your oven to 400F. Thinly slice your onion and add to a pan with olive oil over medium-high heat. Cook until the onion becomes translucent and then add in your mushrooms. Add your bacon and cook until crispy. Add your kale to the pan and cover with a lid to help the kale wilt. In a bowl, whisk together your eggs, milk, salt, and pepper. Add your veggie-bacon mixture to pie crust and cover with the egg mixture. Sprinkle feta cheese across the top. Cook in the oven for 30-35 minutes. *Bacon is also a great option here if you don’t want to use sausage!

Once you make crispy smashed potatoes, I swear you will never go back! Nothing will top the crispy bits you get from pre-boiling the potatoes and then smashing them on the pan before doing a quick bake! My crispy smashed potatoes are also a side dish staple for the holidays! Prep Time: 10 minutes Cook Time: 40 minutes Ingredients: 2 lbs White Potatoes 2 tbsp Olive Oil 1 tsp Salt 1 tsp Black Pepper 1 tbsp Garlic Powder ¼ cup Parmesan Cheese Bring a large pot of water to boil on the stove. Preheat your oven to 425F. While you wait for the water to boil, wash your potatoes. Boil your potatoes for 15-20 minutes or until fork tender. Remove the potatoes from the water and let cool. Toss the potatoes with olive oil, salt, pepper, and garlic. The potatoes will start to smush – this is exactly what we want! Line a baking sheet with parchment paper and spread the potatoes evenly. Use a fork or a potato masher to squish the potatoes – the thinner they are, the more surface area there is for the potatoes to get extra crispy! After smashing the potatoes, sprinkle with parmesan cheese. Bake for 20 minutes or until the potatoes have reached your desired crispiness!

I always thought making a frittata would be complicated – heck the name makes it sound fancy, right? But really it is just the simpler version of its relative the quiche, plus it cooks a whole lot faster too. My favorite way to make a frittata is with AmyLu Foods Breakfast sausage, but you can customize yours however you’d like! Ingredients: 2 tbsp Olive Oil 2 cloves of Garlic 1 small Yellow Onion 2 cups Baby Spinach 9 Breakfast sausage links (I used the ones from AmyLu Foods!) ½ cup Feta Cheese 6 Eggs ½ cup Egg Whites ¼ cup Milk 1 tsp Black Pepper ¼ tsp Salt Preheat your oven to 400F. Place a cast iron skillet on the stove over medium heat, adding the olive oil to the pan. Chop up your garlic, onion, sausage, and spinach. Once the oil is hot, add your garlic and onion to the skillet and cook for 2-3 minutes or until the onions are translucent. Then add in your sausage and spinach. In a mixing bowl, whisk together the eggs, egg whites, milk, and salt and pepper. Evenly distribute the sausage filling across the bottom of the skillet and pour the egg mixture overtop. Top with feta cheese. Place in the oven and bake for 15-20 minutes.

The first time I made this gluten free coffee cake, I had high hopes, but my initial recipe fell short and so did the coffee cake! It fell apart coming out of the pan and I had to think quickly to turn it into a berry trifle (pictured below) to salvage the remains! Thank goodness the next attempt was a success! My gluten free sour cream coffee cake with a cinnamon filling is perfect for brunch or a slow Sunday morning breakfast! Prep Time: 10 minutes Cook Time: 50 - 60 minutes Total Time: 70 minutes Coffee Cake: 2 ½ cups Gluten Free Flour 2 tsp Baking Powder ½ tsp Baking Soda ½ tsp Salt 1 ½ sticks Butter, softened ½ cup Granulated White Sugar 3 Eggs 2 tsp Vanilla Extract 1 8 oz container Sour Cream Filling: ½ cup Brown Sugar 2 tsp Cinnamon 3 tbsp Butter Glaze: ½ cup Powdered Sugar 1 tsp Milk ½ tsp Vanilla Preheat your oven to 350F and generously grease and flour a 10-inch bundt or tube pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, cream together the butter and sugar for 4 to 5 minutes or until light in color. Add in the eggs one at a time and then add the vanilla and sour cream. With the mixer speed on low, gradually add the flour mixture until combined. In a microwave safe bowl, melt 3 tablespoons of butter for the filling. Mix in the brown sugar and cinnamon. Pour half of the batter into the greased and floured pan. Spoon the filling evenly around and swirl with a toothpick or a knife. Top with the rest of your batter. Bake for 50 to 60 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 30 minutes and then carefully transfer the cake onto a serving plate. Best served warm with a vanilla glaze and berries!

These are hands down the best gluten free rolls you will ever have! And don't just take my somewhat biased word for it -- my non gluten free friends went crazy for these rolls! And the best part -- they are SO easy to make! Now if you feel like getting fancy, you can use some baking twine to make them look like little pumpkins! Prep Time: 15 min. + rise for 1 hour Cook Time: 20 min. Total Time: 2 hours Makes 8 rolls Ingredients: 2 tbsp Psyllium Husk, whole ½ cup Water 1 packet Instant Yeast 1 tbsp Granulated White Sugar 1 tbsp Brown Sugar 1 ⅓ cups Potato Starch 1 cup Millet Flour 3 tbsp Sorghum Flour 2 tsp Xanthan Gum 1 tsp Salt ½ tsp Baking Soda ½ cup Milk 1 egg 1 ½ tbsp Butter Preheat your oven to 375 F. In a small bowl, combine your water and psyllium husk – it will turn into a gel-like consistency. In the bowl of a stand mixer, combine your instant yeast, sugar, potato starch, millet flour, sorghum flour, xanthan gum, salt, and baking soda. Add your milk, egg, butter, and psyllium husk gel into the mixer and “knead” for 8 minutes. Separate dough into 8 rolls and place in a greased pan. Cover the rolls and let them rise for an hour. Brush with a little oil or egg wash and top with a little bit of salt. Bake for 20-22 minutes.

Carrot Cake is a staple birthday and Christmas dessert in my family! While there are many ways to make carrot cake, I think that my family's recipe takes the cake – pun intended! In our version, we use Olive Oil instead of Vegetable Oil and add in crushed pineapple and we certainly do not include raisins in our carrot cake. Ingredients: 2 cups GF All Purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1 tsp Ground Cinnamon 1 tsp Ground Nutmeg ½ tsp Ground Allspice 4 Eggs 2 cups Granulated White Sugar 2 tsp Vanilla Extract 1 ¼ cup Olive Oil 2 cups Shredded Carrots 8 oz Crushed Pineapple, drained 1 cup chopped Pecans 1 cup Shredded Coconut Preheat your oven to 350F and butter and flour two 9-inch round cake pans. In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. In a larger bowl, beat eggs on medium-high speed for 2 minutes or until light yellow. Slowly add in the sugar and vanilla until combined. Then beat for 1 minute. Reduce the speed and gradually add in the olive oil. With your mixer on low, add in the flour and spice mixture until combined. With a spatula, fold in the carrots, pineapple, coconut, and pecans. Divide the batter equally between the prepared cake pans and bake for 40-50 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! Use your favorite cream cheese frosting for the perfect compliment to the carrot cake! If you want to really elevate your cake, toast 1 cup of coconut, 1 cup of pecans, 3 tbsp butter, and 3 tbsp sugar in a pan on the stove and let it cool until it hardens. Use half of this in between the cake layers and half on top of the cake for decoration.

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 recipe is dedicated to my Momma! I am always on the hunt for new ways to make gluten & dairy free recipes taste and look better and a lot of that is motivated by her! I often say to my husband that food is my love language and that everything I make is truly made with love. With a family dinner coming up and wanting to get creative with my Pumpkin Season Series, I figured I would try my hand at a gluten and dairy free cheesecake! While it is hard to replicate the exact texture of a cheesecake, this pumpkin cheesecake turned out so creamy and delicious and the graham cracker crust really put it over the top! Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Ingredients: For the crust: 2 cups Gluten Free Graham Crackers, crushed 6 tbsp Plant Based Butter ¼ cup Granulated White Sugar For the filling: 24 oz Dairy Free Cream Cheese 3 Eggs 1 tsp Vanilla 1 cup Granulated White Sugar ½ Cup Pumpkin Puree 2 tsp Pumpkin Pie Spice Preheat your oven to 325F. Crush your graham crackers and combine with butter & sugar and press into a crust in the bottom of a 9 inch springform pan. Use a hand mixer to combine dairy free cream cheese, eggs, vanilla, and sugar until it is light and fluffy. Divide the batter into two bowls. In one of the bowls, add in your pumpkin puree and pumpkin pie spice. I chose to do one layer of the plain cheesecake mixture and then top it with the pumpkin. I saved some of the plain mixture to dollop on top and then make the little swirls! Feel free to be creative and layer however you’d like! Bake for 45 minutes or until the center no longer jiggles. Check out the previous installments of my Pumpkin Season Series here: Pumpkin Spice Pancakes Pumpkin Cinnamon Chip Scones Black Pepper & Goat Cheese Pumpkin Pasta

One of my fondest memories growing up is going to the “tea room” in the little downtown beach area that I grew up in. They had the best scones with clotted cream and jam and it was always such a special treat when my mom would get them for us! Ever since, scones have been one of my favorite pastries, but unfortunately gluten free scones are usually subpar and it has taken a lot of trial and error to get my scones to where I want them to be! I have finally found success with my Pumpkin Cinnamon Chip Scones!! I will say they are best enjoyed with an afternoon coffee or chai! Prep Time: 15 minutes Cook Time: 22-25 minutes Total Time: 40 minutes Serves: 8 scones Ingredients: 2 & ¼ cups Gluten-Free All-Purpose Flour (I use Bob’s Red Mill) 2 tbsp Brown Sugar 2 tsp Baking Powder 1 tsp Xanthan Gum ½ tsp Baking Soda ½ tsp Salt 1 tsp Pumpkin Pie Spice 1 tsp Cinnamon 1 stick of cold Butter (vegan butter works here too!) 1 Egg ½ cup Sour Cream (or greek yogurt or dairy free yogurt substitute) ½ cup Pumpkin puree 1 tsp Vanilla Extract ½ cup Cinnamon Chips Preheat your oven to 375F and line a pan with parchment paper. In a bowl whisk together your flour, brown sugar, baking powder, xanthan gum, baking soda, salt, and spices. Cut the butter into the flour mixture until the mixture is crumbly. You can do this using two forks. Add your cinnamon chips to the flour mixture. In a separate bowl, combine your egg, sour cream (or sour cream substitute), pumpkin puree, and vanilla. Add your wet ingredients into your dry ingredients with a wooden spoon until everything comes together. Don’t be alarmed if it is still a little crumbly. Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt. Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan. An optional final step is to brush the scones with melted butter and sprinkle with a little bit of turbinado sugar. Bake for 20-25 minutes or until golden brown. Check out the first installment of my Pumpkin Season Series here: Pumpkin Spice Pancakes

Risotto is definitely the sort of dish that requires time and attention, but the results are oh so worth it! My hearty pumpkin risotto with mushrooms and parmesan cheese make for the perfect winter meal or thanksgiving side dish! The flavors that come together from a slow cook, plus the addition of shallot, mushroom, and nutmeg, give a beautiful earthiness to this pumpkin risotto as well! Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Ingredients: 6 cups Chicken or Vegetable Broth 1 cup Canned Pumpkin Puree 1 cup Petite Baby Bella Mushrooms, diced 3 tablespoons Butter, unsalted 1 Shallot, diced 1 tsp Salt 1 ½ cups Arborio Rice 1 tsp White Wine Vinegar 1/2 cup Parmesan Cheese 1/4 tsp Nutmeg ½ tsp Ground Black Pepper Fresh parsley for garnish Place a medium saucepan on the stove over medium heat. Pour in broth and pumpkin puree, whisking to combine. Let mixture simmer. In a larger pan, melt butter and cook down the diced shallot and mushroom for 2-3 minutes. Season with salt and then add in the rice. After a minute, mix in the white wine vinegar. Gradually ladle in the broth-pumpkin mixture. You will add in a ladle-full of the broth, stir the rice, and let the liquid evaporate. Repeat those steps until all the broth has been added in and the rice is cooked. The consistency will be slightly creamy and the rice will have some bit to it. Once you are finished cooking the risotto, mix in the nutmeg, black pepper, and parmesan cheese. Garnish with fresh parsley and serve!