Put your leftover zucchini to good use!
Zucchini chocolate chip muffins
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Elana’s Gluten-Free Pantry
Raw granola
A gluten-free, grain-free raw vegan granola. Enjoy with fresh fruit, plain yogurt, or simply by the handful.
Beet hummus
A unique twist on a Middle Eastern spread. Goes great with gluten-free pita bread or crackers.
Rosemary fig crackers
A quick, easy-to-make, and very delicious recipe.
Shrimp cakes
Simple, savory seafood patties will add a boost of lip-smacking protein to any salad or vegetable dish.
Cashew milk
Great in smoothies, with a bowl of granola, in a Thai iced tea – or on its own with a short stack of gluten-free cookies.
Flax focaccia becomes parsley bruschetta
Add a rosemary parsley topping to this gluten-free flax bread to create a deliciously nourishing bruschetta.
Thai chicken soup
This soup also works very well with leftover chicken.
Orange arugula salad
Pairing buttery, bitter arugula with sweet, sour and tangy oranges creates a refreshing salad both kids and green veggie-phobic adults will love!
Salmon with anchovy olive tapenade
Try this in the summer when the salmon can be grilled outdoors instead of baked in the oven!
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