Yield: 6 servings 
Prep Time: 20 minutes
Total Time: 50 minutes

This black bean and herb quinoa salad is great as a side dish with grilled chicken or fish, or even on its own for a light lunch. Toss in any of your favorite vegetables! 

3 cups water
1½ cups quinoa
¼ cup avocado or olive oil 
¼ cup lemon juice
2 tablespoons white wine vinegar
2 teaspoons lemon zest
½ teaspoon salt
1 cup chopped heirloom tomatoes 
¾ cups chopped fresh basil leaves
¼ cup chopped fresh Italian parsley leaves
¼ cup chopped fresh cilantro leaves 
1 (14.5 ounce) can black beans, rinsed and drained
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1. In a medium sauce pot, add the water and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, about 12 to 15 minutes. Remove from heat and cool completely. 
2. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, lemon zest and salt.  Set aside. 
3. In a large mixing bowl toss together the cooled quinoa, basil, parsley, cilantro, black beans and dressing. Chill until ready to serve.  

Chocolate Chip Apple Bread
Yield: 1 loaf 
Prep Time: 10 minutes
Total Time: 65 minutes

Most kids will beg for chocolate at all hours of the day, and this quick bread will satisfy your little one’s cravings. But if chocolate isn’t your thing, substitute dried fruit, raisins or yogurt chips for a lightened loaf. 

1 cup almond flour
½ cup coconut flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
1 cup sugar
2 eggs
¼ cup canola oil
¼ cup applesauce
1 teaspoon vanilla extract
2 cups shredded green apples
¾ cup semi-sweet chocolate chips
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1. Preheat oven to 350 degrees F. Spray an 8 x 4-inch loaf pan with nonstick spray and set aside. 
2. In a large mixing bowl, whisk together gluten-free all-purpose flour, ground cinnamon, baking powder, salt and nutmeg. Set aside. 
3. In the bowl of a stand mixer, beat together sugar, eggs, oil, applesauce and vanilla extract. In 3 separate additions, add in the dry ingredients, mixing well after each addition. Add in the shredded apples and mix well.  
4. Fold in the chocolate chips and then pour the batter into prepared loaf pan. Bake for 55 to 60 minutes until golden and a toothpick inserted into the loaf comes out clean. Cool in pan for 1 hour before removing.

Pumpkin & Gruyere Baked Macaroni & Cheese Muffins
Yield: 12 muffins
Prep Time: 15 minutes
Total Time: 40 minutes

These mac and cheese muffins are the perfect make-ahead dinner for the kiddos (and mom and dad too)! Eat them piping hot out of the oven, or refrigerate for up to three days and reheat in the microwave before serving. 

8 ounce box gluten-free elbow pasta
1 tablespoon butter
1 tablespoon cornstarch
1 cup milk (1% or 2% work best)
1 cup grated Gruyere cheese 
½ cup grated sharp cheddar cheese
½ cup cream cheese 
1½ teaspoons Dijon mustard
½ teaspoon nutmeg
½ teaspoon salt 
1 cup pumpkin puree 
2 eggs, lightly beaten 
¼ cup grated Parmesan cheese

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with liners or lightly spray the muffin cups with a nonstick spray and set aside. 
2. Cook gluten-free pasta according to package instructions. Drain and set aside in a large mixing bowl. 
3. While the pasta is cooking, in a medium-size pot, heat butter over medium-high heat. Whisk in the cornstarch and cook, whisking constantly, for 1 minute. 
4. Slowly whisk in the milk and cook, whisking constantly, until the mixture thickens, about 5 minutes. The mixture should coat the back of a spoon. 
5. Once the milk mixture is thick, stir in the grated Gruyere, sharp cheddar cheese and cream cheese. Stir constantly until the cheese has melted. Stir in the Dijon mustard, nutmeg and salt. 
6. Remove the pan from heat and stir in the pumpkin puree and eggs. Pour this mixture over the top of the cooked gluten-free elbow pasta and stir together until well combined. 
7. Divide the mixture evenly among the prepared muffin cups and sprinkle each top with grated Parmesan cheese. Bake for 24 to 28 minutes or until lightly browned.