This Corn Tomato Avocado Salad is the perfect recipe for summer. Made with grilled corn and topped with chopped basil and lime juice, it’s the a healthy side dish for BBQ season!
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Side Dishes
Turmeric Roasted Cauliflower (GF, Paleo, Whole30)
This Turmeric Roasted Cauliflower is a perfect side dish for your next Whole30. It’s got rich and warm flavors and is easily cooked up in the oven with a simple spice blend and some oil. Try this recipe as a side dish to your next weeknight dinner!
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70 Gluten Free Side Dishes for the Holidays
Look no further than these 70 Gluten Free Holiday Side Dishes for inspiration at your next holiday meal! Perfect for Christmas or Thanksgiving, there are recipes to satisfy every palate. True comfort foods like scalloped potatoes, lots of roasted vegetable recipes, and even some paleo and vegan options.
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Gluten Free Sweet Potato Casserole
This Gluten Free Sweet Potato Casserole is the perfect dish for the holidays. It’s naturally sweetened with maple syrup and has some coconut milk for creaminess, making it an option for dessert or dinner. Serve it on the family table for an easy take on classic comfort food.
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Kohlrabi, Kale, and Carrot Coleslaw
Need a sweet and tangy option for your coleslaw that happens to be Whole30 compliant? Look no further. Great for a potluck or BBQ, this Kholrabi, Kale, and Carrot Coleslaw is a crunchy crowdpleaser.
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Gluten Free Shrimp Pasta Salad
This Gluten Free Shrimp Pasta Salad recipe is a simple cold dish for a hot summer day. It’s easy to make, with olives and sun dried tomatoes to give an extra punch of flavor. Perfect for potlucks or BBQs and holds up for lunch leftovers the next day.
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Gluten Free Instant Pot Potato Salad
This Gluten Free Instant Pot Potato Salad is an easy recipe to make for a crowd. It uses celery and shallots for a little crunch and may with mustard and vinegar for a little kick. Put is some cut up hard boiled eggs and a dash of paprika on top and you’ve got a winner.
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Sausage, Apple, and Cranberry Gluten Free Stuffing
This Gluten Free Stuffing with Sausage, Apple, & Cranberry tastes just like the real thing – no one will know the difference! Made with gluten free bread, it’s the best recipe for your holiday dinner.
Stuffing is the thing I look forward to most around the holidays. Like how Buddy the Elf says smiling is his favorite, stuffing is my favorite. When I went gluten free, it was one that I was most bummed to miss out on. Little did I realize how easy it was to use gluten free bread to make an amazing stuffing recipe – and that’s how this gluten free sausage, apple, and cranberry stuffing came to be.
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Oven Roasted Kabocha Squash Soup (Whole30)
This Oven Roasted Kabocha Squash Soup recipe is perfect for cold fall and winter days. Made creamy with coconut milk, it’s gluten free, paleo and Whole30 compliant. Enjoy a cup for dinner or breakfast!
Have you heard of kabocha squash? I hadn’t until last year, when I tried it in this chicken curry and was sold. It’s mild and slightly sweet, similar to butternut squash. I’ve been wanting to create a fall soup recipe using squash and knew this would be a good bet.
I decided to roast the squash first, so it could caramelize since then it tastes that much better.
Just look at the caramelized kabocha goodness.
The addition of sautéed leeks and shallots in this recipe bring a mild and slightly sweet onion flavor. Combine that with the creaminess of the coconut milk and you’ve got freaking heaven in a spoon.
See the creaminess happening right here?
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Baked Apples with Ginger, Dates, and Pecans
A healthier alternative, these Baked Apples with Ginger, Dates, & Pecans have no refined sugar. They’re grain free, making them both gluten free and paleo. Great to enjoy as a dinner side dish or for a dessert!
It’s officially fall! My favorite season. I love summer’s great weather, but I love the crispness of fall even more. Scarves and leggings and warm bowls of food from the oven (or a crockpot). And this recipe fits in perfectly with fall – baked apples with ginger, dates, and pecans in a crunchy filling that will warm you right up. The filling really is to die for. I could honestly probably just eat that stuff right out of the bowl (if it weren’t for the raw egg).
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