Loaded with crab meat, this dish is lightened with vegan mayo and grain-free cracker crumbs, making it egg-free and anti-inflammatory.

You will not believe how thick, creamy, rich and delicious this mayo is. It’s egg-free, and the best part is it’s super quick and simple to put together.

This dip is so delish, it’s served year-round. Perhaps you’ve had it in a Greek restaurant, usually one of a “trio” of dips on an appetizer menu, along with eggplant dip (melinzanosalata) and hummus.

Reminiscent of carrot cake, this take on chia pudding combines a healthy selection of nuts and seeds for a healthy breakfast without oats or grains.

Completely gluten and dairy free, 2 of these Oat Blueberry Bakes pack a whopping 26 grams of protein. Stick to old fashion rolled organic, gluten free oats for the best option.

Hearty and satisfying, this lentil and orzo dish is reminiscent of the Traditional French Onion soup, as well as remaining grain and dairy free. Serve as a main dish or as a side. Pefect for a Lenten meal.

If yo’re looking for a blend of grain-free flours for baking, this could be the perfect solution for your pantry.

This version of the Greek Lenten flatbread, Lagana, is grain and gluten free, but doesn’t miss out on texture or flavor.

These brownies are thick, chewy and just sweet enough. Recently I read more about how molasses is a superfood, and that one tablespoon each day has so much nutritional benefit. I wrote about the benefits of molasses in a blog post years ago, and it is worth repeating!

So quick and simple to prepare, you can make them mid-week or make extra to reheat and eat. Simply mix ripe banana, almond butter, egg and if you want to get fancy, a little vanilla. Grain and dairy free.

One pan and done. A lighter version of the traditional recipe with cauliflower rice taking the place of grits. It’s creamy, spicy, dairy and grain free.

The simplest gluten/grain free, non-dairy and most delicious gravy I have made yet. Thanks to my friend Hope, whose brilliant husband, Marty, a chef, uses. This technique for gravy. If you grill, the flavor from the turkey drippings and addition of bone broth makes it rich and delicious.

You never know where the next recipe inspiration will come from, and this time it was a local taco bar! These Brussels are roasted with fig spread and served with a curried carrot puree. There’s a little extra sugar, but it’s paleo enough! Still dairy, gluten/grain and soy free.

My interpretation of a NYTimes recipe, removing the problematic ingredients like soy, dairy and wheat noodles, but keeping the amazing bold flavors.

Your friends and family will not know this is a healthful, grain-free option to the traditional Pumpkin Spice Loaf. It could become a new fall tradition.

Simmering the meatballs in chicken bone broth really uplevels the nutritional value of this dish. One technique used a lot in Greek cooking is grating onions and other vegetables. It works exceptionally well in ground meat mixtures, like this meatball recipe. It’s worth the effort to have the savory flavors of the vegetables without the texture from dicing or mincing.

This paleo version of the classic French dish, Sole Mueniere, uses tapioca flour and ghee, but you don’t miss out on the wonderful, buttery flavor.

Recently I prepared these tartlets for a champagne tasting and dinner with friends. It was a wonderful evening and this dessert was a fitting ending. It was rich but light and flavorful, without that heavy feeling other desserts can cause.

The short crust is almond flour and completely grain free and the filling is like traditional frangipane, without the refined sugar. Honey gives it such a luscious, sweet flavor profile with the almond. It’s even better than the original.

This lazy version of pastitsio, or makaranopita, is faster, fewer pans and less cooking time, so it works for weeknights, is just as delicious, and is enough for leftovers. Make it even simpler by eliminating the meat