Gluten Free

Yep. I'm making that claim and I'm sticking with it. This IS the BEST cauliflower pizza crust you will ever make. I've worked out the kinks from my previous cauliflower crust and from all other cauliflower crust posts I've read, and I'm confident that this pizza, this very one here, with a crust made out of a vegetable, is so damn delicious that you won't even think twice about the whole crust being made out of a vegetable thing. And yes, you can slice it and pick it up like a real piece of pizza.  

These waffles, made with oats but no flour, bring the wheat-sensitive back to the kitchen table on Sunday mornings. Add a dollop of your favorite yogurt, some fresh fruit, and some real maple syrup. You need a waffle iron.

The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.

Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens.

Quinoa, a grain with a texture like that of couscous, is sold at natural food stores. Serve this side dish with lime wedges.

Sandra sent Whole Foods a recipe for her family's tabbouleh which uses quinoa instead of the traditional bulgur for a gluten-free version. She notes "We are of Lebanese-descent, and my mother found out that she had Celiac Decease about 10 years ago. This tabbouleh recipe is preferred by all of us to the bulgur wheat variety! Pretty strong endorsement from a Lebanese family!" This flavorful salad can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling.

Hempseeds are a great source of omega-3 fatty acids. Sweet, nutty, chewy and dense, this snack satisfies that afternoon craving for sweets. Store them in an airtight container in the refrigerator for up to two weeks.

Vegetables from the supermarket salad bar get an Asian spin. Start with purchased wonton soup, and serve a mixed green salad with ginger vinaigrette alongside the rice. Sliced pineapple with coconut sorbet is the perfect finish. Look for hoisin at Asian markets and in the Asian foods section of most supermarkets.

Dark leafy greens are the most nutrient-dense foods. That means that they contain more beneficial micronutrients per calorie than any other food, providing incredible nutritional bang for your buck, and in this case they're ready, and very tasty, in less than 15 minutes. Serve with lemon wedges for even more flavor.

Cooking beans at home is renowned as a simple way to save money and provide the base for many a healthy meal. It requires little effort and they're easy to keep on hand in the fridge or freezer. And then you can quickly put together everything from basic beans and rice (seasoned differently in different cultures) to soups, salads, dips and spreads.