The Gluten-Free Staples: Your Kitchen's Secret Weapons

These ingredients are the backbone of my gluten-free meals. Keep them stocked, and you'll always be just minutes from a delicious and satisfying meal.

• Sweet potatoes: These are incredibly versatile! Baked, mashed, roasted, spiralized – they're delicious and nutrient-packed as well.
• White potatoes: Yes, your humble spud! Mashed, roasted chunky style, or thinly sliced and fried, these are pantry powerhouses.
• Rice: Brown, white, basmati, jasmine… the possibilities are endless. Rice is affordable, naturally gluten-free and the perfect partner for so many mains as well as delicious on its own.
• Quinoa: A complete protein, quinoa adds a fantastic texture and nutty flavor to salads, bowls, and as a side.
• Beans and Lentils (canned or dried): Chickpeas, black beans, kidney beans – they're loaded with fiber and protein and are fantastic for hearty and warming dishes. Canned is a convenience but dried is the most frugal if you're on a budget.
• Eggs: Sunny-side up, scrambled, as an omelet, frittata, or even a fried egg atop some rice – eggs are a protein powerhouse and culinary superhero!
• Fresh Vegetables – always on hand: Think onions, garlic, bell peppers, zucchini, carrots, tomatoes, leafy greens – anything you adore will be a welcome addition to your cooking.
• Fats/Oils: Extra virgin olive oil, Coconut oil or butter and of course ghee. These are all my gotos.
• Spices and Herbs: I keep it simple with salt, pepper, garlic powder, onion powder, paprika, cumin, and oregano but feel free to use whatever spices make your tastebuds sing!

Lunch and Dinner, Gluten-Free Style: The Techniques

Now that you have your core ingredients, let's talk about how to put them together. These techniques are less about following a strict recipe and more about getting comfortable mixing and matching to your unique tastes.

1. The Mighty Bowl: Everything's better in a bowl, right? Build a delicious, balanced bowl starting with your chosen base grain (rice, quinoa, or sweet potato). Then add some protein (beans, lentils, chicken or eggs). Pile high with fresh or roasted veggies for your vitamins and minerals and lastly drizzle with your favorite sauce or dressing for excitement!

   Tip: Don't be afraid to use leftovers in a bowl! Leftover roasted veggies? Great addition! Some leftover steak? Perfect protein boost!

2. Sheet Pan Magic: This one is my savior on busy weeknights. Toss your favorite veggies and cubed sweet potato or regular potatoes in oil, salt, pepper, and your desired spices. Arrange them on a sheet pan with some chicken sausages or salmon filets, and bake at 400° until cooked through.

   Tip: Preheating the oven and the sheet pan a little before putting your veggies/protein on it helps things crisp up so much better

3. Stovetop Sizzles: Scrambled eggs over sautéed spinach or roasted sweet potatoes is just pure comfort. I often use cast-iron skillet for this technique because they heat so evenly and really give a great sear to things, and if you don't have one right now you can find a great cast iron skillet online! Or why not scramble some eggs with diced bell peppers, onions, and beans for a quick, filling meal?

   Helpful Hint: To avoid egg sticking, make sure to let your pan heat up before adding oil or the eggs themselves!

4. The Simple Soup/Stew: If you are craving simplicity, cut up your veggies in chunks, add them to a pot with bone broth or vegetable broth, some seasonings and simmer. By including various kinds of veggies you will get a rich complexity of flavors.

   Pro Tip: Save veggie scraps in the freezer and when you have enough, use them to make your own homemade broth!

5. The Funky Frittata: If you've got eggs in your fridge, you have the foundation for a frittata! Whisk eggs with a dash of milk or water, add whatever veggies and protein you want in it and bake. This is a delicious meal anytime and is fancy enough to serve guests as well.

   Troubleshooting: Make sure your veggies are not too wet so the frittata cooks evenly and doesn't become watery.

Tips & Tricks for Making it Your Own

• Spice it Up: Don't shy away from spices! A pinch of red pepper flakes, a sprinkle of smoked paprika can transform any dish. Experiment, have fun and find your go to flavor combinations.
• Sauce Boss: Sauces take things up a notch! Whether it's a vibrant chimichurri sauce, a creamy lemon-tahini dressing, or a tangy tomato sauce made with a good quality blender, don't underestimate the power of sauces. I often invest in high-quality olive oil for vinaigrettes and dressings. Having a good extra virgin olive oil on hand is key.
• Get Creative with Texture: Add a sprinkle of toasted nuts or seeds to your salads or bowls for extra crunch. Or why not some chopped green onions to brighten up your dish and add flavor?
• Prep Ahead: Roasting veggies on Sunday can save tons of time during the weekdays. Cook up a batch of rice or quinoa or a big pot of soup and you've got building blocks for multiple meals during the week.
• Embrace Imperfection: Remember cooking should be joyful, try not to fret too much about all the little things. Just have fun putting things together and learn from each new creation.