Gluten-Free recipe collection

Low Calorie Green Beans and Bamboo Shoots recipe

Makvlis Supi (Blackberry Soup) recipe

I was surprised by how it turned out. It was quite soft and not as dense as I thought, and it tasted delicious. I will be making this gluten-free bread often.

Mung beans are a great source of plant protein, fiber and minerals such as iron, zinc and potassium (needed to regulate blood pressure).

Made with pure cacao, which is high in magnesium and iron and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain.

This paleo bread recipe is perfect for sandwiches and toast. Use in place of traditional bread to complete any meal. Baking two loaves at once is a good idea for anyone on the paleo diet. This bread will stay fresh for at least 4 days sealed in plastic wrap or an airtight container at room temperature, and for 10 days in the refrigerator.

Move over sweet potato casserole loaded in brown sugar and dripping with butter. This savory paleo alternative will wow family and friends at any holiday meal.

Pinto Bean, Pecan, and Coconut Pie recipe

Parsnip and Bean Pie recipe

Laksa gets a bad rap in Singapore because of the addition of coconut cream. However, coconut oil is actually a superfood, containing important compounds that enhance immunity and protect against digestive system disorders. In particular, coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system. Choose virgin coconut oil and coconut products that have no questionable ingredients added to them.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

The stalk of the broccoli is actually the most nutritious part of the vegetable so make sure to use it in dishes that call for the florets. Chop the stalk into smaller pieces and incorporate into your dish with the rest of the broccoli. 1 serving of broccoli (a large stalk) provides 46% of the recommended daily intake of vitamin A and 206% of the daily recommended amount of vitamin C!

A very nutritious salad and tastes refreshingly delicious.

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