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I asked you all over on Instagram what sort of Easter Hosting Guide you wanted to see and you all overwhelmingly voted for a brunch guide! I've gathered some of my favorite gluten free recipes to curate the perfect brunch for you and your loved ones that will be safe and delicious for everyone! Every good brunch needs multiple sweet offerings so you'll be sure to wow your guests with my Sour Cream Coffee Cake or my Blueberry Lemon Scones! A good brunch also includes fruit and nothing screams fresh and fruity like my Coconut-Mango Chia Pudding! Rounding out the brunch with our savory options we have my Easy Skillet Frittata that is a low mess, low effort dish that looks and tastes very impressive! Pair that with the Crispiest Rosemary-Garlic potatoes to finish up the meal!

These are the crispiest potatoes you will ever have! By par-boiling the potatoes and getting them a little rough around the edges before popping them in the oven, it allows the surface area of the potatoes to get extra crispy! Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 40 minutes Ingredients: 2 lbs potatoes (I used white potatoes) 3 tbsp. Olive Oil 2 tsp Garlic Powder 2 tsp fresh Rosemary ½ tsp. Salt ½ tsp Black Pepper Put a pot of water on the stove to boil and preheat your oven to 425F. Wash your potatoes and dice into evenly sized cubes and add to your boiling water. Cook for 15 minutes or until they start to become fork-tender but not all the way cooked through. Once your potatoes are par-boiled, add them to a large bowl and toss with Olive Oil and seasonings. Your potatoes will start to get mushy but that’s what we want! Lay down parchment paper on a sheet pan and evenly distribute the potatoes. Cook in the oven for an additional 20 minutes or until crispy & golden brown!

Chia pudding is one of my favorite snacks to have! It is super versatile and easy to make ahead of time. I love pre-making it in little jars for work in the office but it is also a great option to make for a brunch and let your guests pick their toppings! Serves: 4 Ingredients: 1 can 14oz Unsweetened Coconut Milk ¼ cup Water ¼ cup Chia Seeds ¼ tsp. Vanilla 1 mango Optional toppings: granola, coconut, nutmeg, pecans In a bowl, whisk the coconut milk until smooth. It might come out of the can partially solidified, so whisking it together will help to break it up. Then add in your vanilla and water. Add in your chia seeds and combine. Whisk the mixture after 15 minutes to break up any clumps that have formed. Chill your chia pudding for at least an hour or overnight before serving. For serving, you can either assemble in jars ahead of time, layering the mango and any other additional toppings or you can turn it into a “bar” and let your guests pick their own toppings!

Who doesn't love a 30 minute meal? 30 minute pasta dishes have my heart and this one is no different! Adjust the spice level to your preference! Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Serves 4: Ingredients: 1 lb Sausage links 1 Box GF Pasta 1 cup Cherry Tomatoes, diced 3 cups Spinach or Kale 1 Yellow Onion 3 cloves of Garlic 1 tbsp Olive Oil 2 tbsp Butter 1 can Coconut Cream ¼ cup Parmesan Cheese 2 tsp Paprika 1 tsp Oregano 1 tsp Thyme 1 tsp Garlic Powder 1 tsp Onion Powder ½ tsp Cayenne ½ tsp Black Pepper ½ tsp Salt Put a pot of water on to boil for your pasta. Dice up your sausage into bite-sized pieces and add it to a pan over medium heat with your Olive Oil. While your water is boiling and your sausage is cooking, chop your onion, garlic, and tomatoes and prep your spice blend. When the sausage is done cooking, remove it from the pan and add in your onion and garlic. Once the onion becomes translucent and the garlic starts to brown add in all of your spices. Let it marinate for 2-3 minutes. Put the stove heat on low, add the tomatoes and spinach to the pan, cover it with a lid and let them begin to wilt, stirring occasionally. You can also add the sausage back into the pan at this time. Once the water has boiled, cook the pasta according to the instructions. Make sure to reserve 1 cup of pasta water to add to your sauce base. Once the pasta is done cooking, add the coconut cream, reserved pasta water, and parmesan cheese to the pan. Mix to combine. Once the pasta is done cooking add it into the pan with your cream sauce, sausage, and veggies.

I made this frosting with the Country Crock Plant-Based butter but you can use your favorite butter, plant-based or other and get the same results! Ingredients: 1 ½ cups Plant-Based Butter, softened ¾ cup Cocoa Powder ¾ cup Semi-sweet Chocolate Chips 5 cups Confectioners Sugar ½ cup Milk of choice 2 tsp Vanilla Extract 2 tsp Espresso Powder In a microwave-safe bowl, melt 2 tablespoons of the butter with the semi-sweet chocolate chips in 20 second intervals until smooth. In a large mixing bowl, beat the rest of the softened butter with the cocoa powder. Then fold in the melted chocolate, vanilla, and espresso powder Alternate adding the confectioners sugar and the milk, repeating until all the sugar and milk have been added. Beat the frosting until there are no more visible lumps of butter and chocolate and the frosting starts to get fluffy. Place the frosting in an airtight container in your refrigerator until you are ready to use it!

We’ve been trying to find a protein-packed, make-ahead breakfast to add into our rotation for busy in-the-office mornings! Oatmeal is already a fantastic breakfast choice and the addition of some protein powder adds in flavor and protein for a delicious breakfast that fuels our morning! Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Ingredients: 3 cups GF Rolled Oats ½ cup Caramel Protein or other protein of choice* ½ cup Brown Sugar 2 tsp Cinnamon ¼ tsp Nutmeg 2 tsp Baking Powder 1 tsp Salt 2 Eggs 1 ½ cups Milk of Choice ½ cup Butter, melted 1 medium apple, cubed ½ cup Walnuts, chopped Preheat your oven to 350F. Mix together the oats, protein powder, brown sugar, cinnamon, nutmeg, baking soda, and salt. In a separate bowl, beat the eggs, milk and melted butter and then pour into the oat mixture. Stir until combined. Then, fold in the apple and the walnuts. Lightly spray or butter a 9x13 dish and pour in the oatmeal mixture. Bake for 40 minutes or until the top is golden. Serve with a little milk on top or a dollop of greek yogurt! *I used the Caramel Toffee protein from Vega Nutrition!

This recipe is a tropical twist on a classic crockpot pulled pork and one of our favorite slow cooker meals to make! And yes, I said “our” because this really is a recipe from my husband Brandon! He won’t often brag about his skills in the kitchen, but they are definitely there! Prep Time: 15 minutes Cook Time: 4-6 hours Total Time: 4-6 Hours Ingredients: 2lbs Pork tenderloin ½ cup Coconut Aminos ½ cup GF Hoisin Sauce 1 8oz can Pineapple, crushed or diced 2 tbsp Honey 2 tbsp Rice Vinegar 1 tbsp Onion Powder 1 ½ tsp Garlic Powder 2 tsp Salt 1 tsp Pepper Pat down your pork tenderloin and rub with a mixture of the spices. Lay on the bottom of a crockpot. Cover the pork with the coconut aminos, hoisin sauce, pineapple, honey, and rice vinegar. Let the meat cook for 4 hours on high or 6 hours on medium to low. When you are ready to eat, shred the pork with two forks. Serve on Hawaiian rolls or with rice & veggies. Top with sriracha, sesame seeds, green onions, chili crisp, or more hoisin sauce.

This is one of my most favorite meals to make and it is super easy too! Plus my Spinach-Basil Pesto offers a budget-friendly and nutrient packed alternative to traditional pesto! Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hr 10 minutes Ingredients: 1 Spaghetti Squash 1 ½ lbs Chicken 1 ½ cups Grape Tomatoes, quartered Spinach-Basil Pesto 2 tbsp Italian Seasoning 1 tbsp Garlic Powder 4 tbsp Olive Oil Salt & Pepper Balsamic Glaze (optional) Parmesan cheese (optional) Preheat your oven to 400F. Carefully slice your spaghetti squash in half, scoop out the seeds, and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast the squash cut side down for 30 to 40 minutes or until fork tender. While squash is cooking, dice your chicken and toss with the other 2 tablespoons of olive oil and Italian seasoning, Garlic powder, salt and pepper. Cook in a pan over medium heat. Add in your quartered grape tomatoes about 10 minutes before you are ready to eat to allow them to soften. Prepare your spinach-basil pesto and add it in the pan with your chicken and tomato. Once your spaghetti squash is done, it is time to assemble. You can either use the spaghetti squash as the bowl or scrape out the inside and eat it in an actual bowl. Top with your pesto chicken & tomato and drizzle with balsamic glaze and parmesan cheese!

I’m back with another measure-with-your-heart recipe. I’ve come to realize that people don’t like salads because 1) the salad does not contain ingredients that they like or 2) the texture is all off. The best salads are the ones filled with food you want to eat and that are also well rounded in texture and balanced in flavor. You need a little crisp, a little salt, a little sweet, etc. When building your salad, pick the ingredients that you want the most. I would encourage you to have at least a little bit of everything listed below to re-create my Ultimate Cobb Salad. I’ve linked below my favorite recipe to follow for the perfect soft-boiled egg. Ingredients: Romaine Lettuce Grilled Chicken Grape Tomatoes Avocado Corn Bacon Feta or Blue Cheese Soft-Boiled Egg For the vinaigrette: 1 medium Shallot, finely chopped ¼ cup Red Wine Vinegar ¼ cup Vegetable Oil 2 tbsp Dijon Mustard 2 tbsp Maple Syrup ½ tsp Salt ½ tsp Black Pepper Tips for an elevated salad: Make sure the chicken is warm! Regular grilled chicken is fine, but BBQ Chicken tastes great too. Char your corn on a grill, in a cast iron skillet, or under a broiler. Blue cheese is traditional for a cobb salad but if you don’t like it (or you’re allergic like my husband) feta works well too! If you don’t like a runny yolk, then just do a hard-boiled egg. Personally, I think the runny center binds the salad together really nicely!

One of my favorite soups is sausage and potato soup but as a girl with stomach issues, I sometimes find the fattiness of sausage to be too much for my stomach to handle. I wanted to create a soup that tasted like it had sausage in it but would leave me with a happy tummy! This soup does just that – the key to recreating that classic sausage flavor is the fennel and paprika. I am a big lean ground turkey fan plus it is more budget friendly than ground beef but you can substitute with any lean ground meat of your choosing. Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Ingredients: 1.5 lbs Ground Turkey 2 tbsp butter 1 Yellow Onion, diced 3 Garlic cloves, minced 1 ½ tsp Paprika 1 tsp Fennel ¼ tsp Red Pepper Flakes ¼ tsp Ground Thyme Salt & Pepper, to taste 1 lb White Potatoes, cubed 48 fl oz Chicken or Vegetable Stock 1 cup Milk of choice 1 ½ cups Frozen Spinach In a large pot or dutch oven melt your butter over medium heat and then add in the onion and garlic. Cook until translucent. Then add in your ground turkey to brown. Once your ground turkey is cooked add your seasonings to the pot. Toss in your cubed potatoes and cover with the chicken or veggie stock. Simmer for 20-25 minutes or until the potatoes are soft. Add in 1 cup of your milk of choice and your frozen spinach. Cook for an additional 5 minutes or keep on low heat until you are ready to eat!

If you're gluten free, then you know the struggle of wondering what you'll be able to eat at a party. The veggie tray is probably safe, but don't touch the cheese and crackers. You probably can have the salad, sans croutons, and maybe a burger but you definitely won't be eating a burger bun. So you pick your way through veggies and the granola bar you shoved in your purse and just tell everyone to not worry about it. To that I say "no more!" My mission with Leah x Gluten Free is not to just make the gluten free version of things but to normalize really tasty food that does not require gluten to begin with! So stick this post in your back pocket for this weekend or just casually send it over to that gluten-full friend of yours. I will be your one-stop shop for gluten free friendly hosting and I promise you, it will be fun, tasty, and easy. Super Bowl Sunday is arguably the king of party snacks and I am here to make sure that your stomach and tastebuds will be happy regardless of the outcome of the big game! In this hosting guides starting line up we have: Unstoppable Gluten Free Pretzel Bites Ooey-gooey Dairy Free Spinach-Artichoke Dip High-scoring Bacon Onion Jam with Brie a Philly favorite Chicken Cheesesteak Sliders And for the final play, Dairy Free Cannoli Dip

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. Spinach-Artichoke dip is one of my all time favorites for the Super Bowl! This plant-based version satisfies those cravings and was enjoyed by cheese lovers of all kinds – both the real deal and plant based! I linked the products that I used from the plant based brands that I love the most! Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Serves: 8 Ingredients: 10 oz package Frozen Spinach, defrosted and drained 14 oz can quartered Artichoke Hearts, chopped 8 oz Plant Based Cream Cheese ¼ Cup Plant Based Sour Cream ¼ cup Mayo ½ cup Plant Based Mozzarella Shreds ½ cup Plant Based Parmesan Salt, Pepper, and Garlic Powder to taste Preheat your oven to 400F and spray your baking dish with non-stick spray. In a bowl, mix together cream cheese, sour cream, mayo, seasonings, and half of the cheese. I found that using a hand mixer was super helpful to get everything combined well. Make sure that your spinach has dethawed and that any excess water has been squeezed out. Then add the spinach and the chopped artichoke hearts into the cheese mixture. Add your dip into the greased baking dish and top with the rest of your cheese. Bake for 15-20 minutes or until the dip is bubbly and the top starts to brown. Serve with your favorite tortilla chips!