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Dark leafy greens contain B vitamins, Vitamin K and calcium for bone health, iron for energy, and antioxidants If our diet is loaded with nutrient-dense foods, we are more likely to experience the health benefits of a gluten-free diet. A common first step when switching to a gluten-free diet is substituting all of your favourite foods for packaged gluten-free foods. The key to following any style of eating is choosing foods that are nutritious, nourishing and energizing, and then incorporating those foods into your lifestyle in a consistent, realistic way, instead of viewing your diet as something you discontinue as soon as you fit into those skinny jeans. When first transitioning to a gluten-free diet, gluten-free cake and muffins and crackers can help you ease into gluten-free eating, help you discover joy in eating and not feel deprived.

From Scratch 2019, an e-cookbook for charity from The Academy of Culinary Nutrition, has just launched. This the cookbook’s 5th edition and this year’s charity recipient is Organics for Orphans, a non-profit that teaches communities in Africa to grow their own food so they can become self-sustaining. All of the recipes in From Scratch 2019 are gluten-free and dairy-free, and are donated by culinary nutrition experts so they’re good for your health, too. 100% of proceeds go to Organics 4 Orphans If you’d like to take a peek into what From Scratch Cooking 2019 has to offer, check out these beautiful gluten-free berry walnut muffins with an orange glaze.

Recipes Five Ingredients or Less Everything bagel vegan cream cheese – the recipe I didn’t know I wanted and am now obsessed with. Now I’m totally going to push my traditional vegan cream cheese recipe aside for this new everything bagel version. It’s tangy, it’s creamy and it’s versatile – great with crackers (everything bagel crackers if you please), gluten-free toast, flatbreads, sandwiches, veggies or lettuce wraps. This recipe does have a slight coconut oil flavour, as coconut oil is what gives the cream cheese its firmness.

It’s a lovely vehicle for seasonal produce (I was thrilled to find local sweet potatoes at the farmers market! ) I’ve often made butternut squash and apple soup, but never thought to try the sweet potato – apple combo and it truly is a creamy, amazing balance of sweetness without being annoying. Don’t get too fussed about measuring the potatoes and apples here; it’s flexible and worked out every time I’ve made it even if your apples or sweet potatoes are a little too large or too small. 2½ - 3 cups water (start off with 2½ cups and add more after blending if needed) 2 large sweet potatoes or yam, cut into 1 inch chunks (about 1½ pounds, or 2½ cups chunks) 1 inch piece of ginger, sliced (no need to peel if organic) Place all ingredients except for the cashews and salt in a medium sized pot.