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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 meal is arguably my most popular post over on my Instagram! Super simple and so so yummy -- perfect for an on the go lunch too! Ingredients: Quinoa Ground Turkey Cherry Tomatoes, Cucumber, & Feta tossed with balsamic, salt, pepper, and garlic Roasted Red Pepper Hummus Vegan Tzatziki Dip (grabbed mine from TJs) Roasted Chickpeas Homemade Pickled Red Onions

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!

I don’t know about you but Super Bowl Sunday is my favorite Sunday and I am the biggest fan of all the yummy snacks that accompany it! So you know I couldn’t leave my gluten free people hanging without these amazing pretzel bites – you’ll be the star of your super bowl party with these delectable bites and no one will know the difference! Prep Time: 1.5 Hours Cook Time: 25 Minutes Total Time: 2 Hours Ingredients: 3 ½ cups GF Flour of choice (I used Bob’s Red Mill All-Purpose Flour) 3 tbsp Brown Sugar 1 packet of Instant Yeast 1 tsp Salt 1 tsp Xanthan Gum ½ tsp Baking Powder 1 ¼ cup of Water 1 Egg 2 tbsp Butter For the water bath: 3 quarts of water ¼ cup Baking Soda 2 tbsp White Sugar In the bowl of a stand mixer, combine flour, brown sugar, instant yeast, salt, xanthan gum, and baking powder. Then add in the water, egg and butter and combine, Let the dough mix for 4-5 minutes or until it starts to pull away from the sides of the bowl. Transfer to a greased bowl, cover and let the dough rise until it has doubled, or about an hour. Preheat your oven to 425F and bring a pot of water to boil. Line a baking sheet with parchment paper. Flour your surface and roll out your dough and use a pizza cutter to slice it into strips, and then slice the strips into bite sized pieces. Once your water has come to a boil, add your baking soda and sugar. Once the foam has settled, add your bites in batches to the water bath. The bites will immediately sink but will float to the top after a few seconds. Transfer the pretzel bites to your baking sheet and lightly dust with sea salt or any coarse salt of your choosing. Bake for 18-20 minutes, let them cool, and enjoy!

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. Prep Time: 10 minutes Serves: 8 Cannolis were one of my favorite desserts growing up and sadly, now that gluten & dairy don’t get along with my stomach & me, I have really been missing them! So I decided to make my own dairy free version and it did not disappoint! I also cannot recommend the Siete cinnamon churro strips enough – they are the perfect pair to this creamy, dairy free, cannoli filling alternative! Ingredients: 1 cup Kite Hill Ricotta 1 cup Kite Hill Cream Cheese 1 cup Powdered Sugar 1 tsp Vanilla Dash of Almond Extract (optional) ¾ cup Mini Chocolate Chips Strawberries, GF pizzelle, Siete Churro Strips, GF pretzels, etc. With a hand mixer, combine ricotta, cream cheese, and vanilla until smooth. Gradually beat in the powdered sugar. Fold in the chocolate chips with a spatula. Serve with strawberries, gluten free pizzelle, gluten free pretzels, or our personal favorite – the cinnamon churro strips from Siete!

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. Hey you! Yeah you! How many bananas do you have sitting in your freezer waiting to be used? Probably enough for some banana muffins! So why don't you take them out to defrost and get ready to make the yummiest banana muffins ever! Walnuts & chocolate chips are optional but always encouraged! Pro tip: If you want extra fluffy, moist muffins, leave a few of the muffin tin spaces open and fill them halfway with water! Prep Time: 15 minutes Cook Time: 25-30 minutes Total Time: 45 minutes Ingredients: 2 cups Gluten Free Flour 1 tsp Baking Powder 1 tsp Baking Soda ¼ tsp Salt 1 tsp Cinnamon 5-6 very ripe Bananas, mashed ½ cup Granulated Sugar 2 Eggs ½ cup Butter, softened 2 tbsp Milk of choice ½ tsp Vanilla 1 cup Chocolate Chips 1 cup Walnuts, chopped Optional: Turbinado Sugar & Cinnamon Preheat your oven to 350F and grease your muffin tin. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk and set aside. In a smaller bowl, whisk butter & sugar until combined. Add in eggs one at a time followed by the milk, vanilla and mashed banana. Mix until all ingredients are incorporated. Fold the banana mixture into the flour mixture until combined. Add in your walnuts and chocolate chips. Scoop roughly a third of a cup of batter into the muffin tin for each muffin. Sprinkle Turbinado sugar and cinnamon on top. Bake for 25-30 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for about 15 minutes and then remove and place on a cooling rack for another 15 or so minutes. Store in an airtight container or freeze immediately if you do not plan on eating them right away.

Sometimes you just need a simple dinner that requires minimal dishes, a small grocery list, and is still so tasty and cozy. Shepherd’s pie is that meal for me. I like to keep it basic and highlight my favorite seasonings and sauces that I have on hand. If you need a mashed potato recipe, I’ve got you covered with my Roasted Garlic Mashed Potatoes, but I am also including a simple version below for you as well! I also love to make my shepherd’s pie in a cast iron skillet because it can go straight in the oven instead of a casserole dish, resulting in less dishes to clean – a win-win in my book! Pro tip, if you don’t have Worcestershire sauce, yellow mustard is a great alternative! Ingredients: For the Potatoes: 1 lb Potatoes 3 cloves Garlic, diced ½ stick Butter ½ cup Milk of choice Salt & Pepper to taste For the Filling: 1 lb Ground beef or turkey 1 Yellow Onion, diced 1 cup frozen Peas & Carrots ½ cup frozen Corn 2 tbsp Olive Oil 1 tbsp Worcestershire Sauce ½ cup Beef Broth 1 tsp Garlic Powder Salt & Pepper to taste Preheat your oven to 400F. Wash and quarter your potatoes and add to a pot of boiling water. Cook for 15-20 minutes or until soft. In a skillet over medium heat, let your olive oil heat up and then add your diced onion. Once the onion is translucent, add in your ground meat and cook until browned. Add in your frozen veggies, worcestershire sauce, beef broth, and seasonings and cook for 5-7 minutes. While the filling is cooking on the skillet, begin working on your mashed potatoes, adding the diced garlic, butter, milk, and salt and pepper to a bowl. Mash together with potatoes until desired consistency is met. Evenly distribute the mashed potatoes on top of the meat filling and place in the oven for 20-25 minutes and then broil for 3-5 minutes or until the mashed potatoes turn golden brown.