Gluten-free - Page 35

A creamy Greek yogurt ranch dressing made with herbs, lemon, and pantry spices in about 10 minutes.

Chewy Medjool dates stuffed with peanut butter and peanuts, dipped in dark chocolate, and chilled until snappy.

A creamy, dairy-free roasted vegetable soup made with sheet-pan vegetables, garlic, herbs, white beans, and broth.

Bright quick pickles with cherry tomatoes, red onion, and cucumber in a tangy brine. No canning needed, ready in hours.

Fluffy cottage cheese eggs, seasoned turkey, crispy potatoes, and fresh toppings make filling breakfast bowls with about 45 grams of protein per serving.

Crispy skillet potatoes with bacon and a sweet maple finish. Ready in 30 minutes and perfect for weekend mornings.

Tender zucchini boats filled with garlicky spinach, browned mushrooms, creamy ricotta, and melted mozzarella.

A 2-ingredient high-protein flatbread made from blended cottage cheese and eggs, baked until golden and ideal for low-carb sandwiches and wraps.

Caramelized roasted beets and carrots meet creamy burrata and a bright rosemary-honey dressing in this stunning 45-minute salad.

Creamy spinach artichoke topping over juicy chicken breasts baked in one pan, ready in 35 minutes with pantry staples.

Juicy skillet chicken with tomatoes, fresh basil, balsamic, and melted mozzarella for a bright Italian-style dinner.

Creamy homemade navy bean soup with bacon and vegetables, simmered until the beans break down into a velvety, comforting bowl.