Cooking and baking are relatively new habits for me. In fact, prior to COVID, the only things I really knew how to make were a breakfast scramble and some very simple pasta dishes. But like so many people, I decided to expand my skills in the kitchen during the COVID era. Since then, I’ve tried hundreds of different recipes. Some have been absolute disasters, while others have been huge successes. With time, I've grown more confident in the kitchen and now have a loaded arsenal of delicious and nutritious go-to dishes.

In this blog post, I'll be sharing my tried-and-true favorites from three creators who always inspire me in the kitchen – Gathered Nutrition, Dr. Mark Hyman, and Justine Snacks. I am a HUGE fan of each of them and predominantly cook recipes from their websites. If you're dealing with autoimmune issues, allergies, food intolerances, or hormonal issues, you'll be happy to know that most of these dishes can be tailored to be gluten-free, dairy-free, vegetarian, and/or vegan, although they're versatile enough to suit various preferences. I'll keep updating and adding to this post as I discover new recipes I love, so be sure to check back regularly.

If you are new to cooking, welcome! These recipes are an excellent starting point on your culinary journey. You can also refer to my blog post on kitchen essentials here for additional guidance.

Enjoy, and please share your experience if you try any of these recipes. I'm confident that there's something for everyone, regardless of your food preferences or cooking expertise.

Stasia xx

Gathered Nutrition

For those of you who know me, you know that I am actually obsessed with Gathered Nutrition. Every single one of her recipes is perfection, and I’m constantly recommending her to friends and family. Gathered Nutrition – whose real name is Mia Swinehart – is a registered dietitian and recipe developer based in Chicago. She focuses on creating accessible yet healthy recipes, finding simplicity in the kitchen, and using food as medicine. The majority of her recipes are gluten-free and dairy-free, or can be easily modified to fit these dietary preferences.

As you can see from the enormous list below, I have made (and highly recommend) many of her recipes, especially her cashew coconut curry, cinnamon applesauce pancakes, or cacao avocado mousse. Another advantage is that Mia frequently utilizes the same ingredients. This means that after stocking up on the essentials, you'll probably have most of what you need right in your pantry for future recipes.

Of the three people featured on this list, she is by far my favorite. Whether you are a novice in the kitchen or an experienced cook, her recipes are accessible for all skill levels, and I guarantee you will fall in love with anything you choose to make!

Sweet Breakfast - All three recipes listed below are gluten-free and can be made dairy-free

• Cinnamon Applesauce Pancakes

  • This is my go to pancake dish. They are moist, fluffy, and easy to make. If you have kids, these pancakes are a must.

• Cinnamon Swirl Banana Bread

  • This is hands down the best banana bread I have ever had. It has a warm and gooey cinnamon swirl center and turns out perfect every time. While you can make this recipe completely dairy free and vegan, you can also use eggs, butter, and greek yogurt. I highly recommend adding a layer of flakey sea salt to the top of the bread once it’s done baking.

• Raspberry Apple Morning Bircher

  • This recipe is a weekly staple in our house. It’s great for ski days, long hikes, road trips, or on-the-go. It holds really well, and will last several days if refrigerated. Although the recipe recommends siggi’s plant based yogurt, you can definitely use greek yogurt (just make sure there is no added sugar).

Lunch / Dinner - Every recipe below is gluten-free or can be made gluten-free. Many recipes are also dairy-free and/or vegetarian

• Cashew Coconut Curry

  • Any time we have friends over for dinner, this is what I cook. It’s incredible and one of my favorite dishes. If you are unfamiliar with some of the ingredients on the list, don’t worry – you can find almost every item (except for the curry paste) at Trader Joes. I usually make this dish with rice and add sautéed eggplant, mushroom, snap peas, zucchini, and broccoli. Feel free to add any protein you want.

• One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale

  • This dish might not sound like anything special at first, but I was pleasantly surprised by its depth of flavor. It's warm, creamy, comforting, and incredibly simple to prepare—a perfect winter go-to.

• Superfood Vegan Pesto 

  • My partner Greg isn’t a huge fan of pesto, but he LOVED this recipe. You can use the sauce for pasta, bowls, salads, or as a dip.

• Stuffed Mediterranean Burgers + Easy Lemon Potatoes

  • This is a really unique recipe jam packed with flavor. I love having roasted potatoes with a burger instead of a bun.

• Simple Vegan Tahini Mac and Cheese

  • This is another recipe that surprised me. It’s made from only 5 ingredients, and is one of the most popular recipes on the Gathered Nutrition blog.

• Simple Spicy Almond Butter Sauce

  • A super simple almond butter sauce that you can throw on noodle bowls, over chicken or shrimp, or incorporate into stir fry dishes.

• Chicken Sausage, Sweet Potato, Broccoli Sheet Pan Meal

  • I love this sheet pan meal because its easy to make and the clean up is minimal. I also like to add eggs and have it for breakfast.

• Easy Mediterranean Pasta Salad

  • A great year round recipe. To make this gluten-free, I recommend Trader Joe’s brown rice pasta – it has great texture and flavor, unlike most gluten-free pastas. You can make a huge batch of this at the beginning of the week.

Snacks - All three recipes listed below are gluten-free and can be made dairy-free

• Peanut Butter + Jelly Energy Bars

  • These are a hit every time I make them. They are great as an afternoon snack or dessert. They are also a great recipe for kids. Personally, I prefer almond butter over peanut butter. No matter which nut butter you select, make sure it has only one ingredient (the nut itself) and is free from added sugar, salt, or preservatives.

• Peppermint Mocha Bliss Balls

  • If you like coffee and chocolate, then you will absolutely love these. The coffee and cacao give you a little burst of energy, the walnuts help you feel satiated, and the honey and dates add a little sweetness. These are one of my favorite snacks.

• Bliss Balls, 3 ways

  • I’ve tread all of three of these, and all three are fantastic. Another snack that is great for kids or busy professionals on the go.

Desserts - Every recipe below is gluten-free, and many are dairy-free and/or vegetarian. I recommend sprinkling flakey sea salt (Maldon sea salt is my favorite) on top of all of these dishes

• Cacao Avocado Mousse

  • I have probably made this recipe 50 times – it is hands down my favorite go to dessert. I like to top it with fresh raspberries or strawberries, flakey salt, and coconut flakes. You can also add cacao nibs for some extra crunch. 10/10

• Olive Oil Chocolate Chip Cookies

  • The olive oil makes these cookies extra moist. One thing to note is that since olive oil is liquid at room temperature, these cookies can get mushy if left out, which is why I highly recommend keeping them refrigerated. Just trust me on this one.

• Pumpkin Chocolate Chip Cookies

  • I made these for a monthly girls’ dinner I attend, and they were instantly gone. A great recipe for all my (basic) fall pumpkin lovers.

• Hot Fudge Sauce

  • DEAR GOD. Make this. Please. It’s incredible. I like to add it to vanilla or mint chip ice cream, and top it with strawberries, coconut flakes, and some crushed almonds or peanuts for a hot fudge ice cream sundae vibe.

• Raw Cookie Dough Bark

  • I know this list is getting ridiculously long, but these are also on repeat in our house. I’ve had about a dozen of my friends try this recipe, and it’s a hit every single time.

• Easy Apple Crisp

  • This is great for a dinner party or during the holidays. Guaranteed to be a fan favorite.

Dr. Mark Hyman

Mark Hyman, M.D., has devoted his life to helping others discover optimal health and address the root causes of chronic disease through the power of functional medicine. He is the founder and director of The UltraWellness Center, Founder and Senior Advisor for the Cleveland Clinic Center for Functional Medicine, a fifteen-time New York Times best-selling author, and Board President for Clinical Affairs for The Institute for Functional Medicine. He’s also one of my favorite people to follow on Instagram for health and nutritional advice. His cooking approach focuses on whole, unprocessed foods, emphasizing the importance of plants, healthy fats, and sustainable animal proteins. Although his recipes tend to be a bit more complex, they are great for anyone looking to expand their skills in the kitchen.

Dr. Hyman believes that food is medicine, and you can trust that everything he makes is not only delicious, but chock full of healthy fats, protein, complex carbs, vitamins, and minerals. I also highly recommend his book “Food - What the Heck Should I COOK?” for anyone in the market for a great cookbook.

• Roasted Chicken Quinoa Pilaf with Pistachio Salsa

  • This recipe requires a bit more work than any of those from Gathered Nutrition, but it is well worth the effort. The quinoa is soft and fluffy, the chicken is incredibly juicy, and the pistachio salsa adds a ton of flavor. Somehow the meal feels light and filling at the same time. This would also be great for a dinner party or a weekend date night meal.

• Crunchy Kelp Noodle Salad

  • If you haven't experienced kelp noodles yet, they're an excellent gluten-free and low-carb alternative that's simple to prepare. These noodles take on the flavor of whichever sauce or dressing you are making them with, so make sure the sauce is damn good. This salad has a ton of color, flavor, and nutrients. Prep it ahead of time for healthy lunches throughout the week.

• Apple Cinammon Muffins

  • These muffins are a great source of fiber, protein, healthy fats, and antioxidants such as vitamin E. The combination of apples, vanilla, cinnamon, and nutmeg give them a nice sweet flavor, and they are a great snack for kids and adults.

• Mint Chip Protein Cookie Dough

  • This is SO easy to whip up and tastes incredible. I highly recommend purchasing Dr. Hyman’s protein powder – it’s the best protein powder I’ve ever had and causes zero bloat. I love this as an afternoon treat after a long hike or any workout / physical activity.

• Roasted Veggies and Tofu with Basil Tahini

  • I was skeptical at first, but the sauce in this recipe is absolutely divine. For a heartier meal, consider adding rice or quinoa. I opted to skip the beets and add extra squash, but feel free to customize this recipe to your liking.

Justine Snacks

Justine Dorian, creator of Justine Snacks, is a vibrant and creative food blogger known for her delicious, approachable recipes and engaging storytelling. Her blog and social media channels are a treasure trove of treats that range from sweet to savory, often featuring plant-based and gluten-free options that don't skimp on flavor. She's also incredibly funny, infusing her food content with a unique sense of humor that keeps her audience both entertained and engaged (I highly suggest signing up for her newsletter for a weekly laugh). One thing I will say is that not all of her recipes are “healthy,” and some recipes can be hit or miss. However, the ones I am sharing below are absolute bangers and recipes we make on repeat. I know that you will love them as much as we do!

• Crispy Lime Cabbage & Turmeric White Bean Mash

  • This. mash. is. incredible. I’m not going to say anything else about this one – just trust me and make it immediately. (I lied, I am going to say one thing – I recommend roasting kale and adding it on top of the bowl for extra crunch. Now please go make this).

• Twirly Carrot Salad with Crispy Chickpeas & Rice

  • This salad is quick, easy, and nourishing. The chickpeas add protein and the wild rice is a great source of antioxidants and complex carbs. The sauce is fresh and flavorful, and just hits every time. I personally like to add some additional veg like zucchini or a protein like salmon to bulk the bowl up.

• Delicata Squash Cavatelli

  • This creamy pasta is delicious, and is in our regular fall and winter meal rotation (and if I’m being honest, our spring and summer rotation too). It’s bright, filling, and full of flavor.If you're unable to find cavatelli pasta, which I've personally struggled to locate, feel free to substitute with any similar-looking pasta such as elbow or orecchiette (my personal favorite).

• Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas

  • I absolutely love this baked salad, which is made from roasted brussels sprouts, crispy chickpea crumbles and topped with an anchovy tahini dressing. It’s a fresher, brighter twist on a Caesar salad filled with unexpected textures (not to mention it’s creamy and satisfying). I personally like to skip the cheese and add cucumbers and pumpkin seeds for extra crunch.