• Pecan Crescents

    Weekly Recipe: 
    Soft, flavorful, and gluten-free—a holiday treat the whole family can enjoy decorating and eating.


    2 cups almond flour

    1 cup finely chopped pecans

    2 tablespoons coconut flour

    ½ teaspoon baking powder

    ¼ teaspoon salt

    ½ cup butter, softened

    ½ cup granulated sugar, Swerve Sweetener, or other sugar substitute

    1 large egg

    1 tablespoon molasses (optional)

    ½ teaspoon vanilla extract

    25 drops stevia extract


    ⅔ cup powdered sugar, Swerve Sweetener, or other sugar substitute

    6 to 8 tablespoons heavy cream

    ½ teaspoon vanilla extract

    Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. In a medium bowl, whisk together almond flour, chopped pecans, coconut flour, baking powder, and salt. In a large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg, molasses, vanilla, and stevia extract. Beat in almond flour mixture until dough comes together. Form dough into ¾-inch balls, then roll between palms and shape into crescents. Set on prepared baking sheets and bake 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool. Remove from oven and let cool. For the glaze, whisk powdered sugar with ¼ cup cream and vanilla extract until smooth. Add more cream 1 tablespoon at a time until a thin but spreadable consistency is achieved. Spread on cooled cookies and decorate as desired. MAKES 40 COOKIES

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at

  • Clementine Almond Cake

    Weekly Recipe: 
    Light and luscious, this cake is made with SugaVida—a superfood sweetener that transforms each slice into a nutritional powerhouse, including generous amounts of vitamins B6 and B12. You can make this gluten-free creation grain-free by removing the flour and adding extra almonds.

    1 cup plus 1 tablespoon butter

    ¾ cup SugaVida

    4 eggs

    Zest of 2 clementines and juice of 1 clementine

    2 cups ground almonds

    ½ cup gluten-free flour

    ½ teaspoon sea salt

    1 teaspoon ground cinnamon

    1 teaspoon mixed spice or pumpkin pie spice

    Preheat oven to 350 degrees. In a large bowl, beat together SugaVida and butter until light. Add the eggs, one at a time, and mix them in. Add the clementine zest and juice, mix, and gently fold in the rest of the ingredients to make a smooth batter. Pour batter into a round baking dish (alternatively, you can make 12 mini cakes using individual cupcake wrappers) and bake for 30 minutes or until a knife comes out clean when stuck in the middle of the cake. Remove from oven, let cool, and serve. MAKES 1 LARGE CAKE OR 12 MINI CAKES

    Source: Kristina Locke, Conscious Food UK. Learn more at

  • Gingerbread Cheesecake Bites

    Weekly Recipe: 
    These sweet gingerbread treats boast just a hint of vanilla cheesecake. Deliciously addicting—and would you believe they are low-carb and gluten-free?


    2 cups almond flour

    ¼ cup sugar, erythritol, or other sugar substitute

    1 teaspoon ground cinnamon

    1 teaspoon ground ginger

    ½ teaspoon ground cloves

    ½ teaspoon baking soda

    ½ teaspoon salt

    ½ teaspoon xanthan gum

    1 large egg, lightly beaten

    ⅓ cup coconut oil, melted

    1 tablespoon molasses

    16 drops stevia extract


    6 ounces cream cheese, softened

    3 tablespoons powdered sugar, erythritol, or other sugar substitute

    1 tablespoon whipping cream

    ½ teaspoon vanilla extract

    15 drops stevia extract

    Preheat oven to 350 degrees and line 24 mini-muffin cups with paper liners. In a medium bowl, whisk together the almond flour, sugar, cinnamon, ginger, cloves, baking soda, salt, and xanthan gum. Stir in egg, coconut oil, molasses, and stevia until dough begins to clump together. Form by hand into approximately 1-inch balls. Place dough balls in prepared mini-muffin cups. Using the end of a wooden spoon, make a well in the center of each ball, pressing dough up against sides of prepared muffin cups. For the filling, beat cream cheese in a medium bowl until smooth. Beat in powdered sugar, cream, vanilla, and stevia until fully combined. Place the mixture in a pastry bag with a large round tip, or in a resealable plastic bag with the corner cut off. Squeeze a few teaspoons of filling into the well of each cookie. Bake 9 to 11 minutes, or until cookie edges are lightly brown and firm to the touch and filling is set. Remove and let cool. MAKES 24 BITES

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at

  • Cranberry Rosemary Shortbread

    Weekly Recipe: 
    This quick and easy recipe is both low-carb and gluten-free, and it makes a great last-minute addition to your holiday dessert table.


    2 cups almond flour

    ¼ cup granulated sugar, erythritol, or other sugar substitute

    ½ cup butter

    1 teaspoon xanthan gum

    ⅛ teaspoon cayenne pepper

    ¼ cup unsweetened dried cranberries, minced

    1 tablespoon fresh rosemary, minced


    ¼ cup powdered sugar, erythritol, or other sugar substitute

    ½ teaspoon orange zest

    1 ½ tablespoons orange juice

    Preheat the oven to 350 degrees. In a food processor, combine all shortbread ingredients. Pulse until mixture resembles fine crumbs and just begins to clump together. Press mixture evenly and firmly into a 10-inch diameter glass or ceramic tart pan. With a sharp knife, score into 16 even wedges. Bake 18 minutes, until light golden brown, and then turn off oven. Prop oven door open and let sit until oven is cool, about 1 hour. Carefully recut the shortbread along the score marks. For the glaze, whisk together the powdered sugar, orange zest, and orange juice in a small bowl until smooth. Drizzle over cooled shortbread in pan. SERVES 16

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at

  • Roasted Asparagus in Browned Butter

    Weekly Recipe: 
    Bring out the best flavors of this veggie with browned butter and lemon.

    1 pound asparagus, trimmed

    1 tablespoon olive oil

    2 tablespoons butter

    ½ teaspoon salt

    ¼ teaspoon black pepper

    1 teaspoon fresh organic lemon zest

    Preheat oven to 450 degrees. Toss asparagus with olive oil on a rimmed baking sheet. Roast for 10 minutes, stirring once halfway through roasting. Meanwhile, heat the butter in a small skillet over medium heat until just browned, stirring occasionally. Remove from heat. Toss asparagus with the browned butter, salt, pepper, and lemon zest. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Pecan-Crusted Chicken Tenders

    Weekly Recipe: 
    The ultimate kid-friendly meal is now adult-friendly, and these tenders are sure to please the whole family.

    1 teaspoon cornstarch

    1 large egg

    2/3 cup finely chopped pecans

    2/3 cup gluten-free bread crumbs

    1 teaspoon salt

    ½ teaspoon dried oregano

    ½ teaspoon paprika

    ¼ teaspoon cayenne pepper

    ¼ teaspoon black pepper

    1 pound chicken tenders

    ½ cup olive oil

    Prepared honey mustard, for serving

    Combine cornstarch and egg in a shallow dish; set aside. Combine pecans, bread crumbs, salt, oregano, paprika, cayenne pepper, and black pepper in another shallow dish. Toss chicken tenders in egg mixture then in pecan mixture. Place tenders on a rack to sit while you heat the oil in a large skillet over medium-high heat. When skillet is hot, cook tenders for 3 minutes on each side, or until cooked through. Cook in 2 batches if necessary. Serve with a dipping sauce, such as honey mustard. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Fried Green Beans

    Weekly Recipe: 
    Sure to become your favorite side dish, using this light and crunchy batter is a great way to get the family to eat their veggies.

    ¾ cup buttermilk

    1 cup gluten-free all-purpose flour

    1 teaspoon garlic powder

    2 teaspoons salt

    ½ teaspoon black pepper

    4 cups oil

    ½ pound green beans, trimmed

    Combine buttermilk, flour, garlic powder, salt, and pepper in a medium bowl; whisk until smooth. Heat the oil in a large saucepan or Dutch oven to 375 degrees when measured with a candy thermometer. Dip the green beans, in batches, in the batter and fry in hot oil for 3 minutes or until golden brown. Spoon beans out of the oil with a slotted spoon and drain on paper towels. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Mango Guacamole

    Weekly Recipe: 
    SERVES: 4

    2 ripe avocados

    1 cup diced mango

    1/4 cup diced red onion

    1/2 clove garlic, minced

    1/2 to 1 jalapeno pepper, seeded and minced

    2 tablespoons chopped fresh cilantro

    1 1/2 teaspoons fresh lime juice

    1/4 teaspoon salt

    1/4 teaspoon ground cumin

    Cut the avocados in half, circling the center pit. Twist the halves to separate and then squeeze each half into a medium bowl. Coarsely mash the avocado flesh with a fork. Stir in the remaining ingredi­ents. Serve immediately or chill, covered. Source: Fast and Simple Gluten-Free (Fair Winds Press) by Gretchen F. Brown, RD

  • Easy and Gluten-free

    Sourdough has a unique flavor that stems from the preparation of its leavener. Rather than tearing open a packet of commercially cultured yeast to provide a quick burst of CO2, sourdough relies on protracted fermentation to give the bread lift while at the same time creating its unique (sour) flavor profiles.

    A sourdough loaf worth the effort
    By Craig Gustafson
  • Nachos Grande

    Weekly Recipe: 
    SERVES: 6

    8 corn tortillas, quartered

    Cooking spray

    1 1/2 teaspoon cumin, divided

    1/4 teaspoon salt

    3/4 pound ground beef

    1 tablespoon chili powder

    1 teaspoon dried oregano

    1/2 teaspoon garlic salt

    1 can refried black beans

    3 cups shredded cheddar cheese

    Salsa, for serving

    Sour cream, for serving

    Chopped fresh cilantro, for serving

    Sliced jalapeno peppers, for serving

    Preheat oven to 425 degrees. Arrange the tortilla wedges in a single layer on a large baking sheet coated with cooking spray. Generously coat the tor­tilla wedges with cooking spray and sprinkle with 1/2 teaspoon cumin and salt. Bake 8 to 10 minutes or until crisp. Mean­while, cook the ground beef in a large skillet over medium-high heat, stirring occasionally, until brown; drain if neces­sary. Stir in the chili powder, 1 teaspoon cumin, the oregano, and garlic salt.

    Meanwhile, heat the refried beans in another large skillet, coated with cooking spray, un­til warm. Preheat broiler. Place tortilla chips on a large oven-safe platter or baking sheet. Spread the warm beans over each chip and spoon the meat mixture on top of the beans; top evenly with the cheese. Broil for one minute or until the cheese melts. Remove from the oven; top with salsa, sour cream, cilantro, and jalapenos. Serve immediately. Source: Fast and Simple Gluten-Free (Fair Winds Press) by Gretchen F. Brown, RD