You won’t believe that these blueberry muffins are gluten-free, but they are! The recipe has much in common with my Healthy Blueberry Muffins, but it uses almond flour instead of regular flour. No xanthan gum, no starches, just simple ingredients built around one gluten-free flour.

Transitioning a recipe from conventional wheat-based flour to almond flour is never straightforward. It requires reducing the amount of liquid, since almond flour is less absorbent, and fat, since almond flour naturally contains some. It took over ten tries to get the texture of this muffin just right, but it was worth the effort.

Like any great blueberry muffin, they’re golden on the outside, fluffy on the inside, and punctuated by jammy blueberries. Unlike most blueberry muffins, this recipe is quite wholesome but still tastes like a treat.

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Have you tried Chipotle’s new cilantro lime sauce? I’m a big fan. It’s creamy, super fresh and somewhat spicy. I’ve started ordering cilantro lime sauce in lieu of plain sour cream on my standard burrito bowl order, and it really takes my bowl to the next level.

I reverse-engineered this recipe from Chipotle’s ingredient list. It’s made with cilantro, lime, Mexican spices (I only add cumin), sour cream and roasted jalapeños. The only trick was getting the proportions right. I taste-tested my recipe and theirs side by side, and you know what? It’s hard to tell the difference, but I like mine better.

Chipotle is really the only “fast food” chain that we eat from, and I’m almost embarrassed to admit how often we order in. Maybe every other week? I love recreating their meal components so we can all make them from scratch when we have the time. This fresh sauce is a winner.

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Chickpea fries? Yes! Panisses are an irresistible snack famously served in the Provence region of France. Similar to regular fries, they’re crisp and golden on the outside, but with pillowy-soft interiors that remind me of creamy polenta.

Nutritionally, they’re superior to regular fries, offering a hearty source of protein, fiber and monounsaturated fat. Like French fries, they need to be sufficiently salted to be seriously amazing. I love them with a creamy dipping sauce, like my Creamy Basil Sauce.

Like its cousins, socca and farinata, panisses are made with the simplest of ingredients: chickpea flour, water, olive oil, and salt and pepper. I worked hard on this recipe and developed two different methods for making panisses—traditional pan-fried and baked. You’ll find the full rundown and a short instructional video below.

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I love granola, and this grain-free granola is no exception. Most granola recipes are oat-based, but this one is oat-free. Regardless, it offers a sweet, nutty crunch that’s reminiscent of my most popular granola recipe. Like any good granola, it’s irresistible.

When I first heard of grain-free granola, I was perplexed by the concept. I’m a big fan of oats and whole grains, of course, and I still am. Unfortunately, I was forced to become more carb-conscious while I was pregnant to manage my blood sugar (gestational diabetes is zero fun).

This grain-free granola livened up my breakfasts and snacks during that time. It’s a kitchen staple for me to this day, and I’m always sad to run out of my most recent batch. I found the original recipe in a book by dietitian Lily Nichols called Real Food for Pregnancy. I couldn’t help but play around with it, so I’m sharing my version and some fun options with you today.

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This blueberry cobbler is a summertime delight! It features jammy ripe blueberries beneath an almond flour-based biscuit topping that’s tender on the inside and perfectly crisp and craggy along the edges. I hope this recipe will become one of your go-to summertime treats. It’s certainly a winner in my repertoire.

This recipe is the cobbler version of my popular blueberry crisp. It’s based on my peach cobbler recipe, which was arguably the most delicious dessert made in my kitchen last summer. I’ve always loved making fruity crisps, and now I’ve moved on to cobblers. Don’t make me choose a favorite!

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You’re going to fall in love with this creamy basil sauce! It’s like a super fresh, summertime aioli that brings sandwiches and snacks to life. You can whip this sauce together in just a few minutes with a few ingredients. I make it all the time, and keep finding more uses for it, so I’m highlighting it here today.

It’s not too late to plant some basil this summer. If you have a surplus and you’ve already made all the pesto you can eat, try this creamy basil sauce next. You’ll find lots of ideas to use it up below. Let’s make it a basil sauce summer!

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This summertime stunner tastes as good as it looks! I had a feeling my Burrata with Tomatoes and Basil would be good with peaches instead of tomatoes, and wow, it’s great. I wholeheartedly recommend it.

The recipe features sliced peaches, fresh arugula and basil, creamy burrata, and toasted pistachios, drizzled with olive oil and balsamic vinegar. It’s a vibrant sweet-and-savory combination that you can serve as a salad or an appetizer.

I love fresh, simple summer recipes like these because they look and taste gourmet but require no cooking at all. This beautiful recipe is ready in 15 minutes!

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Meet the ultimate zucchini side dish. It features caramelized zucchini and red onion with toasted sliced almonds, seasoned with fresh garlic and a squeeze of lemon juice. The flavors are bold, the dish is vibrant, and I’m going to make this sautéed zucchini all summer long.

I don’t always like cooked zucchini, but I love this recipe. Zucchini can be squeaky or mushy, and I often avoid it on restaurant menus for those reasons. Not this recipe! The zucchini is perfectly browned and tender throughout.

The flavors in this recipe remind me of green beans amandine, if you’re familiar—another one of my favorite veggie side dishes. Our friend Erika introduced us to this concept last summer in St. Louis. It paired beautifully with pasta and grilled options on their back porch. I asked her for the recipe afterward, and I’m excited to share it with you today.

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You’re going to love this chocolate chia seed pudding. Seriously, though! I’m always suspicious of chocolate “desserts” made with sneaky healthy ingredients like avocado or sweet potato. I can taste them, so they don’t taste like a real dessert.

This chia pudding, however, is a wholesome treat that I truly enjoy. It actually boasts some impressive nutrition stats, including 8 grams of fiber, 5 grams of protein, and some healthy plant-based fat. It’s easy to make, too—much easier than traditional custard-based puddings.

You’ll need only four ingredients for the base recipe: your milk of choice, chia seeds, cocoa powder and maple syrup. Once mixed together and left to chill in the refrigerator for a couple of hours, the chia seeds plump up and offer a subtle texture. The end result is rather magical!

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These scones are made with almond flour, and frankly, maybe all scones should be—whether you need them to be gluten-free or not. They’re 100 percent delicious, featuring perfectly tender insides and golden exteriors that offer a light crunch along the edges. Jammy burst blueberries, lemon zest and a light sprinkle of raw sugar take them to the next level!

I didn’t come up with this idea myself. When I published my Blueberry Scones, which are made with whole wheat or all-purpose flour, I received several questions about how to make the recipe with almond flour.

Since almond flour has become my favorite flour over the past year or two, I had to figure it out. Despite being made entirely with almond flour, the scones don’t taste overtly of almond. They’re easy to make with simple, wholesome, lower carbohydrate ingredients, so they’re a win all around.

It took seven tries to get the recipe just right. Along the way, it became the topping for a Peach Cobbler. I’m delighted with this recipe and all the variations you’ll find below.

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This vegetable stir fry tastes as good as it looks! It features perfectly fork-tender, seared vegetables in a glossy sauce that leans more savory than sweet. I love the vibrant combination of broccoli, bell pepper, carrot and red onion shown here, but you can change up the vegetables with the seasons.

Serve it as a simple side dish, or turn it into a full meal by adding rice and protein, like the crispy baked tofu shown here. Add a sprinkle of green onion and just-toasted sesame seeds, and this healthy homemade dish will taste much fresher than takeout.

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What are pizza beans? They’re hearty white beans that taste like pizza, of course, simmered in a marinara-like sauce and topped with bubbling mozzarella cheese. Deb came up with the concept, and I’m a huge fan.

Today, I’m sharing my spin with canned beans, optional spinach, and a rich tomato paste-based sauce that tastes like it’s been simmering on the stove for hours. It’s cheesy and satisfying like baked ziti, but more wholesome and easier to make.

These pizza beans are so good and simple that this dish kinda feels like cheating. It’s an easy weeknight meal for cooler days. I bet you already have the ingredients in your pantry!

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Are you familiar with socca? If not, please let me introduce you! It’s basically a rich, savory and salted chickpea flour pancake cooked in piping hot olive oil. The edges are crispy and chewy, the insides are flaky and tender, and the bottom is lacy and golden. It is just so good. You’ll have to try it.

Socca is a street food popular in Nice, France, with origins dating back centuries (it’s closely related to Italian farinata). I had the chance to try the real deal on our honeymoon, and I’m obsessed with this homemade version.

To make socca, you’ll need a bag of chickpea flour (I like to use Bob’s Red Mill, which is available in well-stocked grocery stores). You probably have the remaining ingredients already—olive oil, water, salt, pepper and cumin. That’s it! You’ll find step-by-step photos and a brief cooking video below, followed by the recipe.

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Palak paneer is my favorite dish to order at Indian restaurants, and I’m excited to offer my homemade version to you! Palak paneer features tender cubes of paneer cheese in a well-seasoned, silky, spinach gravy. Palak literally means spinach, and this vibrant green dish is fully loaded. It’s vegetarian comfort food at its finest.

Palak paneer hails from the Punjab region in Northern India. I hope to visit India someday, but until then, I’m basing my version on the various Indian restaurants I frequent. I wanted to learn how to make my own palak paneer with organic spinach when I was expecting our son, since spinach is unfortunately higher in pesticide residues by weight than any other type of produce.

I made this dish over and over (no less than six times, to be exact) to ensure that the recipe offers maximum flavor while being streamlined from start to finish. Now you can make palak paneer for dinner any time you crave it. This recipe is ready in about 45 minutes!

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How fun are these Easter bird’s nests? This recipe uses sliced almonds and roasted pistachios instead of chow mein noodles, so these candies are a more wholesome treat than many other options. They taste similar to Bark Thins, if you’ve tried their nutty options. Add a sprinkle of crushed green pistachio and flaky salt for extra flavor and a more realistic nest look!

These gourmet nests are easy to make. Once you’ve gathered your ingredients, you can make a dozen in under 20 minutes (including 10 minutes in the refrigerator). I know these nests will become a tradition at our Easter brunch.

I love making nostalgic treats like these with our four-year-old. She’s always eager to stir, scoop, and lick the spoon, of course. (Parents, I’ve just learned that mini eggs are a choking hazard for kids ages four and younger, so these nests are a better option for bigger kids.)

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Brighten up your table with these delicious veggie side dishes! Whether you’re searching for the perfect holiday side dish or a fun recipe to inspire your family to eat more vegetables, you’ll find a great option here. We all know it’s true—the more vegetables, the better!

To create this collection, I looked through my side dish recipes and pulled 45 of the most flavorful and popular vegetable-based options. These colorful recipes feature vegetables prepared to bring out their best qualities. You’ll find crisp roasted broccoli, tender sautéed green beans, vibrant raw tomato, and much more.

These healthy recipes will make you fall in love with vegetables. You’ll find springtime options for Easter all the way through summer, fall, and the colder months, including Thanksgiving and Christmas. Enjoy!

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These tiny homemade bread crumbs can make a big impact on your meal! They’re the perfect crisp finishing touch on casseroles, salads and more. Follow this recipe to make regular golden bread crumbs, or add the optional seasonings and your kitchen will smell like the best Italian restaurant.

This simple recipe is far more flavorful than store-bought options, and keeps well for months. Use your bread of choice, whether it’s your favorite crusty sourdough or whole wheat sandwich bread. If you have leftover bread that’s turning stale, turn it into bread crumbs to save it for later (or croutons or French toast)!

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I don’t always love blue cheese, but I love this blue cheese dressing. It’s a great introduction to blue cheese if you’ve been hesitant to try it, and a guaranteed winner if you love it. You can use mild cheese, as I prefer, or a more intense blue cheese for a bolder dressing.

This blue cheese dressing recipe is creamy but not too heavy, nicely tangy, and tastes like the best restaurant versions, thanks to the fresh chives and garlic. It’s similar to my Easy Blue Cheese Dip, but ready to drizzle over greens.

Salads are my specialty, and my collection of dressings was incomplete without this classic. It’s so much better than store-bought!

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If you’ve enjoyed the egg bites at Starbucks, here’s how to make them at home! These egg bites have become a staple recipe in my kitchen. Sure, they’re not the prettiest egg recipe, but they’re wonderfully flavorful and silky tender. They’re a protein-rich snack or ready-made breakfast to keep in your refrigerator (they freeze and defrost well, too).

These egg bites are a fun cooking project with a few twists along the way. I was surprised to find cottage cheese in Starbucks’ ingredient list. It’s the secret ingredient that offers a lovely tang and extra protein. Once blended, the lumpy texture disappears, which explains why I’d never guess it was there.

Instead of Starbucks’ sous vide cooking method, we’ll bake the muffin tray on a rimmed baking sheet filled with a small amount of hot water. The steam from the water bath gives these bites a luscious, smooth texture. Without it, the eggs would brown at the bottom and taste more like frittata muffins. It’s a small detail that makes a big difference!

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It took me ten tries to get this cookie recipe just right, but it was worth the effort! These gluten-free chocolate chip cookies are made with just one wholesome flour—almond flour. They’re also sweetened with maple syrup instead of brown sugar, although you likely wouldn’t guess it. I love to use natural sweeteners when I can.

These cookies are golden and lightly crisp around the edges, and tender and chewy in the middle, which is exactly how I want my chocolate chip cookies to be. If you’re looking for a gluten-free cookie or a healthier take on a classic Tollhouse cookie, you’ve found a winner here. As a bonus, they’re remarkably easy to stir together by hand, with no chilling time required!

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