My Top 10 Favorite Easy Recipes: Gluten free, dairy free, and better-for-you

I’m going to start off by saying I do not cook or bake a lot of things. For those of you that have been following my blogs for a while, you know just how badly my history of cooking is, aka, submitting a recipe on how to make a Spongebob edition Pop Tart in our Kindergarten class cookbook. I did in fact describe how to open the box, put it in the toaster, and then go eat it in front of the TV- illustrations included. People ask me “why can’t you cook? Shouldn’t you know by now?” Valid question, and yes I should, but I have a valid answer. When you grow up flipping for four hours everyday after school coupled with hours of AP and CIS homework to follow, cooking is no where on the agenda or in mind. The food fairy otherwise known as my mom made meals magically appear for me every night after practice. Additionally, when you go to a college where you remain on the meal plan all four years, it’s hard to cook a gourmet meal in the toaster and microwave (this is where my kindergarten recipe came in handy). I’ve dabbled a bit in the kitchen during J-terms and the stay at home order, and I gotta say, I think I did pretty well, well enough to share with you the recipes I’ve concocted! With that, here’s a few easy (and by easy, I mean EASY because I’m still at the beginner level) to whip up- no toaster needed!


1. Ground Turkey Stuffed Peppers

This is the first dish I ever made other than the extra credit enchiladas I made for Spanish class, and by I made, I mean my mom made. It is a great meal for a family dinner, or to meal prep for the week. These peppers are a healthier and more creative take on a Chipotle football burrito, and are for sure to leave you full from all that fiber!

Ingredients:

  • 4-6 red bell peppers
  • 1 tbsp coconut oil
  • 1 diced onion
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 3 cloves minced garlic
  • 1 pound of ground turkey
  • 2 cans of black beans
  • 1 can of corn
  • 1 can of diced tomatoes

Instructions

  • Preheat oven to 400 degrees
  • Cut off the tops of the peppers and scoop out seeds/insides. Keep the tops for later!
  • In a pan, add the coconut oil. Add the onions, salt, pepper, cumin, oregano, paprika, and mix together.
  • Add the garlic and turkey. Cook until the turkey is browned.
  • Add beans, corn, and tomatoes. Mix together fully.
  • Spoon the mix into the peppers and put the top back on. Place in a baking dish.
  • Cook for 30 minutes. Note: there will be some of the mixture left over- add to a taco salad, top nachos, feed to the dog, throw out the window, it is up to you!

2. Three Ingredient No Bake Cheerio Bars

While these may sound like nothing special, these have become a family favorite with raving reviews of “these are addicting”, “why have you not made these before?”, “can you make another batch so I don’t have to share with my roommates?”, and “only three ingredients can make something so good?” These are a great, good for you, dessert or quick energy bite because they are made of natural sugars, contain some protein, and of course, as Cheerios always says: heart healthy! In other words, you need to eat these or you will die.

Ingredients

  • 3 cup of Cheerios
  • 1/2 cup of creamy peanut butter
  • 1/2 cup of honey

Instructions

  • In a small pan, add peanut butter and honey before placing on the heat (unless you fancy burnt flakes in your food).
  • Place on the stove and bring up from room temp to medium heat until the mixture is a runny consistency.
  • In a large mixing bowl, add the liquid mixture to the Cheerios and fold in until they are coated and cohesive.
  • In a 9×9 dish, pour mixture into pan and flatten evenly with a spatula.
  • Place in the fridge for at least an hour. Try not to eat all at once.
  • Store in the fridge!

3. Green Goddess Taco Salad

Taco salads normally get a bad rep in the nutrition department due to the heaps of cheese, sour cream, rice, beans, and giant fried flour tortilla shell it houses itself in. I love taco salad, but as someone who can’t tolerate much dairy, it definitely does not feel like a fiesta in my stomach. This take on a taco salad is better for you because it swaps in some lower calorie, high volume foods, and has a good twist on it by adding the green goddess dressing.

Ingredients

  • 1 pound of ground turkey
  • 1/4 cup taco seasoning
  • 1 can of black beans
  • 1 can of diced tomatoes (or 1 diced Roma tomato)
  • 1 bag of shredded lettuce
  • 1 can of corn
  • Green Goddess dressing (Sub Taco sauce for DF option)
  • Corn Tortilla chips or Doritos (or both)
  • Fixings of choice (avocado, salsa, bell peppers etc)

Instructions

  • In a pan, cook turkey until brown. Drain the pan, add the taco seasoning along with 3/4 cup of water. Mix in seasoning until meat is covered.
  • Open and drain cans of black beans, corn, and tomatoes
  • In a large bowl, combine lettuce, meat, beans, corn, tomatoes and chips. Stir in dressing to taste.
  • Note: To save for leftovers, add dressing separately rather than combining in the bowl (the chips and lettuce get soggy – gross). Ingredients can also be served separately to make it “build your own.”

4. Peanut Butter Chocolate No Bake Cookies

While they may look like stepped on dog poop in your yard, I assure you, they don’t taste like it. These are a great gluten and dairy free recipe that I have made these for many sorority events, parties, and for friends. Starting out, I did not realize cocoa powder was not the same as the chocolatey powder in brownie mixes, so I was in for an unpleasant surprise when I ate a heaping spoonful of it only to realize that I made a huge mistake. While the recipe calls for quite a bit of sugar, I usually half the amount and they taste the same, and swap regular milk for almond milk.

Ingredients

  • 1 cup sugar (I do 1/2 cup)
  • 1/2 cup milk of choice
  • 1/2 stick butter or plant butter (Country Crock sticks are fantastic dairy free sticks)
  • 1/4 cup cocoa powder
  • 3 cups of quick oats
  • 1 cup of creamy peanut butter
  • 1 tbsp vanilla (optional)

Instructions

  • In a small pan; add sugar, cocoa powder, milk, and butter. Stir until melted completely and looks like chocolate sauce.
  • Bring mixture to a boil; let it boil for 45 seconds before taking off the burner.
  • In a large mixing bowl, combine oats, peanut butter, and vanilla.
  • Add chocolate sauce and stir until it is fully coated.
  • Line a baking sheet with parchment paper and use a spoon to scoop out mixture. Form into round cookies.
  • Place in fridge until they are not the consistency of fresh doggie doo doo in the yard. You all know exactly what I mean.

5. Sweet Potato Black Bean Burgers

These are an awesome recipe a friend crafted for me while I was gluten, dairy, soy, and egg free. Before you stop reading this because food without everything that makes it taste good seems questionable, these will throw you for a loop. My family has said that they taste better than regular burgers! These can be frozen which make them great for meal prep, and since they are vegan, gluten free, and dairy free, these are an ideal option when hosting a dinner party that can adhere to all dietary needs unless you’re on the carnivore diet, then you’re out of luck.

Ingredients

  • 1 large sweet potato (1 cup mashed) 
  • 1/2 cup black beans 
  • 1/2 cup instant brown rice
  • 1/4 cup rolled oats
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions

  • Preheat oven to 375 degrees
  • Cook rice according to package directions 
  • Cook the sweet potato in the microwave, make sure to pierce with a fork.
  • Mash the sweet potato, black beans, oats, and everything else in a bowl. Mix in cooked rice until everything is combined. Mixture should be moldable. 
  • Line the baking tray with tin foil and spray with cooking spray. Place 4 inch diameter patties on sheet
  • Place tray in oven and bake 30-40 minutes flipping halfway through
  • Store in fridge for up to 5 days or freezer for 3 months.

6. Banana Oat Cookies

Need to use your brown bananas but are sick of banana bread? These are an easy and fast dessert or breakfast cookie to make, as well as a great tricep workout due to mashing them naners. Don’t expect the regular texture of a cookie because you aren’t going to get it.

Ingredients

  • 2 mashed bananas
  • 1 tsp cinnamon
  • 1 cup of rolled oats
  • Chocolate chips- the more the merrier is my motto – Check out Enjoy Life foods for DF chips

Instructions

  • Preheat oven to 350 degrees
  • Mash the bananas and mix with oats, cinnamon, and chocolate chips
  • Line a baking sheet with parchment paper.
  • Use a spoon to scoop and form into balls. Flatten with spoon on baking sheet.
  • Bake for 18-20 minutes

7. Mashed Cauliflower Shepherds Pie

A lighter take on shepherd’s pie, and I personally think it tastes better! This is a better-for-you version that swaps ground beef for ground turkey, and mashed taters for mashed cauli. For those with an Instant Pot, go ahead and use it for the mashed cauliflower. For those who don’t have one like me because the steam spout scares the living daylight out of me, the old fashioned way or store bought mashed cauli works just fine. My family likes to add in a can of corn and green beans for some extra color but also because shredded zucchini tastes like nothing. Comfort food that doesn’t make you unbutton your pants afterwards-it does exist.

Ingredients

  • Mashed cauliflower or 1 large head of cauliflower cored and cut to florets
  • ½ tsp garlic powder
  • 2 tsp minced garlic 
  • 2.5 tsp sea salt 
  • 1 tbsp olive or coconut oil
  • 1 diced onion
  • Shredded carrot 
  • 1 medium zucchini, shredded
  • 1 tsp chili powder
  • 1 tbsp low sodium Worcestershire sauce
  • 1 pound ground turkey
  • Optional- 1 can of green beans
  • Optional- 1 can of corn

Instructions

  • Preheat oven to 350
  • Without instant pot- cook mashed cauliflower according to package, or boil in water until soft and mash.
  • In skillet, add oil, and onion. Saute until onion is translucent (5 min). Add turkey, carrot, zucchini, minced garlic, sauce, and spices.
  • With instant pot- Add 1 cup water to pressure cooker, place trivet inside. Put cauliflower on trivet. Using display panel, select MANUAL, select 3 minutes with + buttons. When it beeps switch pressure knob from sealing to venting and release steam. Open cooker and remove, drain, and place in bowl. Add garlic powder and 1 tsp salt. Blend until smooth.
  • Bake 25-30 minutes

8. “Buttons”

Ok so these aren’t dairy or gluten free at all, but for all of my fellow allergen sensitive people out there, we all know that we have some foods that are worth the pain. For me? This is one of those foods. These are a family tradition that are fun to make for different holidays, especially Valentine’s Day M&Ms, because they taste better than regular ones even though they’re exactly the same. I’ve been making these since elementary school, and to this day still give them to friends, and professors (brownie points for when I’m at a 92.5% and they round me up). Side note: Hershey hugs melt a lot easier than Hershey kisses, and are a lot more aesthetic.

Ingredients

  • Snyders grid pretzels
  • Hershey Hugs
  • M&Ms

Instructions

  • Preheat oven to 200 degrees
  • Line pretzels on parchment paper covered baking sheets
  • Place unwrapped Hershey Hugs in center of pretzels
  • Put in oven for 5 minutes until melty
  • Place M side down of M&M on tip of Hershey Hug and press lightly
  • Put in fridge to set.

9. Freezer Friendly Egg White Muffins

On the go breakfast! These are a perfect meal prep recipe for those who struggle with getting in a nutritious breakfast unlike Spongebob Edition Pop Tarts. One serving is two egg cups! Freeze the rest for later.

Ingredients

  • 2.5 cups of egg whites
  • 1 cup chopped spinach
  • 1/2 cup quartered cherry tomatoes or diced Roma tomato
  • 1/2 cup diced mushrooms

Instructions

  • Preheat oven to 350 degrees. Grease muffin pan.
  • In a large bowl, whisk together egg whites, spinach, tomatoes and mushrooms. Add ½ tsp salt and ¼ tsp pepper. Divide mixture evenly among muffin pan.
  • Bake for 20-25 minutes or until egg whites are cooked.

10. Shortbread Thumbprint Cookies

I happened to come across these on Pinterest one day when I was looking for an excuse to use the rest of my almond flour and procrastinate homework. I always loved those little flower cookies with the red raspberry centers when I was little, so I thought I’d give these gluten free versions a go! As I mentioned before, I am new to the kitchen, so when I read that the recipe called for confectioners sugar, I had no clue what that was without the help of Google. Why not just call it powdered sugar, people? The nice part about this recipe is that my indecisiveness is accepted and encouraged. I used all five flavors of jams we had in the fridge. For those of you who aren’t the fruity type; sub honey, maple syrup, or caramel sauce for the center.

Ingredients

  • 1 cup of almond flour
  • 3 tablespoons of butter of choice-softened
  • 3 tablespoons of powdered sugar
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • Jam of choice

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Mix all of the ingredients in a small bowl until a cohesive dough forms.
  • Scoop 1″ balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here. Arrange the balls of dough about 1 1/2″ to 2″ apart.
  • Use a fork to flatten each cookie to about 1/4″ thick, use your thumb to press an indentation into the center of each ball of dough. Fill the hole with about 1/4 teaspoon jam.
  • Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.

While these may not look like anything on the Food Network or anything Instagram worthy, sometimes the simple and quick, yet still good for you options are the best! For those who read this looking to clean up their diet, but don’t want to give up foods you love: look for ingredients you can swap out or do without (ex: ground turkey, Caulipower brand pizza, portioning, natural peanut butter, cocoa powder, natural sugars vs added). Similarly, those looking for allergen friendly recipes, look for where you can use alternatives! Most of these recipes weren’t allergen friendly when I found them. For those looking for new recipes or are new to cooking/baking, a lot of these ingredients are probably already in your house so you can #stayathome! And for those who read this out of disbelief that I actually cooked something without burning it- let this be proof that people can change.

Let me know if you make any of these! I am curious to see if they actually taste good or if it’s just due to the bias of “I made it therefore it tastes better” 🙂

~Lauren

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