Y’all have asked, and you shall receive! Below are some of my favorite easy gluten and dairy free recipes that I’ve discovered from a year and half of healthy eating after finding out I have both a gluten and dairy intolerance. As someone who is trying to work full hours while also taking care of a baby, having easy, healthy recipes on hand is a must! I hope this helps those of you looking for a quick, healthy, and delicious allergy-friendly fix!
**I use my crock pot a lot so note that a few of these recipes calls for one!
Chicken Stir-Fry is my main go-to nowadays! It’s super easy, especially since it’s simplest to throw chicken in the crock pot for a few hours before dinner, and the leftovers keep well for a great lunch the following day! (If you don’t eat it all the night of, ha!)
-3 Boneless Chicken Breast (I like to use frozen chicken breast but fresh is just fine, of course)
-Salt and Pepper
-Soy Sauce (or Coconut Aminos, a healthier but similar tasting alternative to soy sauce)
-1 cup Jasmine Rice (or white rice or brown rice. Any rice will do, but we like jasmine rice!)
-2 cups Water
-1/2 Bag (about 3/4 – 1 cup) Frozen Stir-Fry Veggies (there are two kinds, one that has the baby corn and the other with snap peas. I prefer the baby corn kind personally but either one works!)
For the chicken: Simply throw the chicken in the crock pot and use just a pinch of salt and pepper. Go really easy on the salt since you’ll be using Soy Sauce or Coconut Aminos after it’s cooked. Turn crock pot on High setting for three to three and a half hours, or until internal temperature is 165*F.
Rice: Combine 1 cup Jasmine Rice to 2 cups Water in a microwave safe bowl and cook in microwave for 5 minutes, stir, then cook for another 10 minutes. (Can also be done in a rice cooker or on the stove. Each method takes about the same 15 minute timeframe.)
Stir-Fry Veggies: Add 1 to 2 Tbsp. water to the veggies in a microwave safe bowl and cook in the microwave for 3 minutes.
When the chicken is done, place on a plate and shred. Drain the water from the stir-fry veggies. Mix rice, veggies, and chicken on individual plates or in a big bowl so people can serve themselves. Add soy sauce or Coconut Aminos to taste and stir again.
Red Lentil Spaghetti with Homemade Alfredo Sauce
This one is super simple and you can tailor to your specific needs/family size! I love to buy red lentil spaghetti or red lentil pasta because it’s a healthier alternative than gluten-free pasta, and in my humble opinion, it tastes better! Like the name implies, it’s red too, even after cooking, so I think it’d be a fun dish for the kiddos. 🙂
Here’s the link to my favorite dairy-free Alfredo Sauce recipe that can be made in just 10 minutes: https://www.simplywhisked.com/dairy-free-alfredo-sauce/
NOTE that for the alfredo sauce, I use plain or very creamy unflavored oat milk, and I don’t use the nutritional yeast it calls for. It makes two cups, so it’s a bulk recipe for sure! And it tastes so good that I could honestly drink the stuff.
The recipe for this one isn’t mine but was shared with me by a dear friend, Rachael N. Miller. It does take about 45-60 minutes, but that’s just because all the cooking is being done in the oven. My husband and I love this, and while he hates vegetables of any sorts, I normally can get him to eat at least a few bites with this recipe. 🙂
Chicken Zoodle Soup
This one calls for a crock pot again, but you can make this recipe in bulk! Great for dinner or for quick lunches. It freezes well too. 🙂
-3 Cans Chicken (can also use cooked and shredded Boneless Chicken Breasts)
-32oz Chicken Broth
-1 & 1/2 cups Water
-Salt and Pepper
-Cayenne Pepper (optional)
Combine chicken, water, chicken broth, and zucchini noodles in a large crock pot. Add all of the seasonings to taste. (The reason I say to taste here instead of giving exact seasoning measurements is because I love garlic. A lot. And not everyone loves garlic as much as I do. So, season to taste instead of seasoning to Savanna’s tastes, ha!) Cook on high for two to three hours, until noodles are tender.
Teriyaki Porkchops with Jasmine Rice
As much as we loveee chicken in this family, we also love pork chops! This pork chop dinner takes 10-15 minutes to cook, and that time includes your protein and your sides!
-3 boneless, thin-cut pork chops (thawed)
-1 cup Jasmine Rice
-2 cups Water
For the Pork Chops: Place the pork chops in a medium-heated pan on the stove. Dust lightly with pepper to taste. Add Teriyaki Sauce to taste. (Last I measured, I used probably 4-5 Tbsps of Teriyaki Sauce, but we do love the flavor of it and you might decide to use less than that.) Let the pork chops cook, flipping with tongs occasionally. Adjust heat from medium to medium-low as needed. Cooking is done when internal temperature is 145*F. You should get a nice sear on the outside of the pork chops.
For the Rice: Combine 1 cup Jasmine Rice and 2 cups Water in a microwave safe bowl. Cook for 5 minutes in microwave, stir, then cook for another 10 minutes. (Can also use stovetop or rice cooker.)
Veggies: I personally like to make a can of green beans on the stove to accompany the rice and pork but any veggies will do!
Trim the fat off the pork chops if you don’t care for them. Serve with rice and veggies.
There are lots of great dairy and gluten free recipes out there, and I hope you try some of my favorites! If you’ve enjoyed this blog post, I’ll update y’all every so often with more recipes I try and like. 🙂