Gluten Free Archives - Page 3 of 5 - Laura Loves to Cook

Bright Pink Raspberry Beet Smoothie

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Bright Pink Raspberry Beet Smoothie

Beginner

Elote Chicken Burrito Bowl

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Elote Chicken Burrito Bowl

30 mins Intermediate

peach tomato burrata caprese salad

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Burrata Tomato Peach Caprese Salad

15 mins Beginner

Ube Colada Milkshake

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Ube Colada Milkshake

7 mins Beginner

Roasted Salmon with Avocado Mango Cucumber Salad

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Roasted Salmon with Avocado Mango Cucumber Salad

30 mins Intermediate

lillet spritz

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Lillet Spritz

5 mins Beginner

berry ginger beer mocktail

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Berry Ginger Beer Mocktail

15 mins Intermediate

baked black bean corn and feta dip

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Baked Corn Black Bean Feta Dip

50 mins Beginner

Cottage Cheese Stuffed Apricots with Almonds and Pesto

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Cottage Cheese Stuffed Apricots with Almonds and Pesto

15 mins Beginner

Sparkling Lavender Mint Lemonade

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Sparkling Lavender Mint Lemonade

1 hr Intermediate

Smoked Trout and White Bean Everything Dip

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Smoked Trout and White Bean Everything Dip

10 mins Beginner

Grilled Guacamole

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Grilled Guacamole

25 mins Intermediate

Roasted Carrots with Tahini Drizzle

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Roasted Carrots with Tahini Drizzle

25 mins Beginner

Smoky Roasted Sweet Potatoes with Lemony Kale Pesto

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Smoky Roasted Sweet Potatoes with Lemony Kale Pesto

25 mins Beginner

Lemony Kale Pesto

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Lemony Kale Pesto

35 mins Intermediate

Chocolate Pot De Cremes with Raspberry Whipped Cream

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Chocolate Pot De Cremes with Raspberry Whipped Cream

2 hrs 15 mins Advanced

Citrus Salad with Crispy Shallots and Burrata

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Citrus Salad with Crispy Shallots and Burrata

20 mins Intermediate

laura.loves.to.cook

The Christmas season has officially begun and plan

The Christmas season has officially begun and plans for making this year’s cookies are in motion! It’s snowy and cozy by us today and it has me itching for a big batch of cookies!

It’s just not thanksgiving without stuffing on t

It’s just not thanksgiving without stuffing on the table 🦃 for all of you last minute thanksgiving menu planners, my sausage and cranberry stuffing recipe is live! This has been a favorite recipe of mine for years and am so happy to finally get to share it!

I’m so excited to share my opportunity to try ZE

I’m so excited to share my opportunity to try ZENB’s (@zenb_life) line of pastas made with 100% yellow peas! #sponsored During the week, I often opt for a pasta option that’s protein-packed and full of fiber for our dinners to ensure we stay full during long days at work or at home with the baby, and love that this delicious option is available @jewelosco! ZENB Pasta is gluten-free, but has a similar taste to wheat pasta and the same classic, al dente texture you’d hope for. Plus, I love knowing that it’s made with 100% yellow peas and uses parts of the plant that are otherwise discarded, including the skin, to help make it an excellent source of fiber! Chicago friends, be sure to look for ZENB in the pasta aisle at your local Jewel-Osco!

ZENB Elbows were a perfect addition to our weekday sausage and noodle soup! To make this dish yourself:

-Sweat 1 yellow onion, 2 carrots, and 2 celery stalks over low heat with a drizzle of olive oil.

-Add in 3 chopped cloves of garlic, followed by a large pinch of salt, pepper, red pepper flakes, and Italian seasoning.

-Add 1 pound of mild Italian sausage, breaking up and browning the sausage over medium heat. Once browned, pour in a can of diced tomatoes and 4 cups of chicken stock. Let the soup simmer on medium low.

-Meanwhile, follow the directions on the side of the box of ZENB Pasta to boil the noodles in a separate pot of salted water.

-Once the pasta is cooked and the soup has simmered, pour in ½ cup of heavy cream and a handful of fresh spinach into the soup. Let cook until the spinach has wilted and then take the pot off of the heat.

-Ladle a scoop of ZENB Pasta into a bowl and top with a couple scoops of sausage soup. Garnish with fresh parsley and a sprinkle of parmesan cheese and enjoy!

#ZENBambassador #ZENBLife #EatLikeItMatters

Two week countdown to one of my favorite meals of

Two week countdown to one of my favorite meals of the entire year 🦃

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