Gluten-free for celiac

Creamy quinoa simmered in milk with grated apple, cinnamon and maple syrup. Keeps all week and reheats with a splash of milk.

Homemade pork breakfast sausage flecked with grated apple and sage, sweet at the edges from a touch of maple. Freezer friendly.

Soft baked cookies made from ripe bananas, oats, and almond butter. Two of these and a coffee is a fine start to the day.

A thick, spoonable smoothie topped with strawberries and pumpkin seeds, sweet enough to feel like a treat.

Stir everything together the night before and wake up to creamy maple oats topped with juicy berries. No morning cooking required.

A big pan of tender, custardy oats studded with blueberries and pecans. Bake it Sunday and breakfast is handled until Thursday.

Soft scrambled eggs, melty cheddar and salsa rolled into warm tortillas. Ready before the coffee finishes brewing.

Nutty buckwheat pancakes sweetened with ripe banana. Cook the full batch and freeze extras between sheets of parchment.

Crisp savoury waffles with sharp cheddar and green onion, good under a fried egg or on their own with hot sauce.

Creamy coconut chia pudding topped with ripe mango and toasted coconut. Stir it together tonight and breakfast is waiting in the morning.

A warm bowl of Parmesan polenta topped with garlicky wilted spinach and a runny fried egg. Comfort in a bowl before 9 am.

Tender banana pancakes with the nutty flavour of buckwheat. The batter comes together in one bowl while the pan heats.

Scrambled eggs, black beans, cheese and salsa rolled in gluten-free tortillas, then frozen for grab and reheat mornings.

One pan of fluffy baked eggs with ham, cheddar, and green onion, cut into squares for grab-and-go breakfasts all week.

Fluffy baked egg bites with smoky ham, Swiss cheese, and green onion. Make a batch on Sunday and grab two on the way out the door.

Crisped corn tortillas piled with saucy black beans, fried eggs, salsa, and avocado. A weekend breakfast that eats like a full meal.

Creamy coconut chia pudding layered with ripe mango and toasted coconut, made the night before so breakfast is waiting in the fridge.

Big clusters of oats, buckwheat, and pecans toasted in maple syrup and cinnamon. Your kitchen will smell like a bakery.

Warm, creamy rice porridge crowned with sweet peaches, ready faster than the kettle boils twice.

A thick, frosty blend of banana, peanut butter, and oats you eat with a spoon, piled with berries and hemp hearts.

Toasty millet simmered until creamy with milk, fresh ginger, and sweet pear, finished with maple syrup and walnuts.

Thick yogurt layered with juicy pear, warm toasted walnuts, and a ribbon of honey. Breakfast in under ten minutes.

Crisp golden toast slathered with lemony ricotta and topped with fresh raspberries and honey.

A baked frittata loaded with roasted red peppers, spinach, and salty feta, cut into squares that travel well cold in a lunch bag.

Eggs poached in a spiced tomato and pepper sauce, finished with crumbled feta. Make the sauce ahead and it becomes a ten minute breakfast.

Creamy steel cut oats with sweet pear and warm ginger, made hands-off in the slow cooker and portioned for the week.

Soft scrambled eggs folded with silky smoked salmon and cream cheese, piled onto hot toast in under ten minutes.

A diner-style cheddar omelette with wilted spinach and buttered toast on the side. One pan, ten minutes.

Crispy skillet sweet potatoes with peppers and onions, topped with fried eggs. A weekend-worthy breakfast that works on a Tuesday.

Crisp bacon, ripe tomato, and cool lettuce stacked on toasted bread with plenty of mayonnaise.

A full pot of comforting chicken soup with carrots, celery and tender rice. The rice drinks the broth over time, so thin it when reheating.

Crispy corn tortillas stuffed with smashed chili-lime black beans and melty Monterey Jack. Lunch in 25 minutes.

Rows of chicken, bacon, egg, avocado and blue cheese over crisp romaine, with a creamy yogurt dressing.

Creamy chicken salad with sweet grapes, toasted pecans, and crunchy celery, scooped into crisp lettuce cups.

Smoky ground turkey over rice with corn, peppers and salsa. Portions into four lunches that reheat in minutes.

Nutty cold noodles in a creamy peanut sauce with crunchy cucumber. Lunch that tastes like takeout.

Jammy eggs mashed with curried mayo, celery, and green onion, piled onto gluten-free bread with crisp lettuce.

A thick, warming lentil soup with coconut milk, ginger and lime. One pot makes six lunches and it freezes without complaint.

Silky ribbons of egg in a gingery broth, on the table in about ten minutes with one pot to wash.

Firm green lentils in a sharp Dijon shallot vinaigrette with feta, walnuts, and parsley. It gets better the longer it sits.

A big pot of tomato broth crowded with vegetables, kidney beans, and little pasta shells. Thermos lunches, sorted for the week.

The lunch counter classic, golden grilled cheddar sandwiches with a pot of quick tomato soup for dunking.

Corkscrew pasta with salami, bocconcini, olives, and cherry tomatoes in a punchy red wine vinaigrette. It holds up for days.

Caramelized lemongrass pork over jasmine rice with quick pickled carrots, cool cucumber, and plenty of cilantro.

Earthy lentils and rice under a pile of sweet caramelized onions, finished with a spoonful of cool yogurt.

Fluffy microwave-baked russets piled with steamed broccoli, sharp cheddar, bacon and sour cream.

A big pot of vegetables, white beans, and tender pasta in a herby tomato broth. The kind of lunch that carries you to dinner.

Parsley-heavy tabbouleh built on fluffy quinoa, with chickpeas for staying power. It only improves after a night in the fridge.

Sweet roasted squash and apple blended into a silky soup with a hint of sage. Made for a thermos on a cold day.

Fluffy millet under golden seared halloumi, cucumber, tomatoes, and olives with a lemon oregano dressing. It packs without wilting.

Golden, squeaky halloumi laid over a cool tomato and cucumber salad with plenty of fresh mint.

A cool, satisfying bowl of rice, buttery avocado, and edamame under a sesame tamari drizzle.

Cold buckwheat noodles tossed with shredded chicken, crisp cabbage, and a tangy sesame tamari dressing. Built for the lunch bag.

Squeaky golden halloumi and roasted vegetables over fluffy quinoa with a lemon dressing. Packs well for lunches.

Cool rice vermicelli, crisp vegetables, fresh herbs and juicy shrimp under a punchy lime dressing. Assembles from the fridge all week.

Tangy shredded buffalo chicken piled into crisp lettuce cups with crunchy celery and a cool yogurt drizzle.

Smoky ham and split peas break down into a thick, comforting soup while the slow cooker does the work. Freezes like a dream.

Creamy, lemony mashed chickpeas stacked on bread with crisp lettuce. A no-cook lunch that packs well too.

Mashed chickpeas with dill pickle, celery, and lemony mayo rolled into soft tortillas. A deli style lunch that packs in five minutes.

Seasoned sushi rice topped with smoked salmon, avocado, cucumber, and nori strips, like a deconstructed roll you eat with a fork.

A bright, no-cook pantry lunch of flaked tuna, creamy white beans and crunchy vegetables in a Dijon vinaigrette.

Deli turkey, creamy avocado and crunchy vegetables rolled in a soft tortilla. A lunchbox wrap that holds up until noon.

Chewy wild rice with roast turkey, dried cranberries, and toasted pecans in an orange vinaigrette. Thanksgiving in a lunch container.

The old Quebec classic, thick yellow split peas simmered with smoked ham, carrots, and thyme. It reheats like a dream.

Golden zucchini and corn fritters with crisp lacy edges, served with a lemony dill yogurt for dipping.

Beef and pork meatballs baked then simmered in tomato sauce, served over gluten-free spaghetti. Double the meatballs and freeze half.

Sweet bell peppers stuffed with cheesy salsa rice and black beans, baked until bubbling. Freezer gold.

Golden chicken cutlets in a bright lemon caper butter sauce, all from one skillet in fifteen minutes.

Yogurt marinated chicken thighs broiled until charred at the edges, then folded into a creamy spiced tomato sauce over basmati rice.

A big steaming pot of mussels in a fragrant coconut curry broth with lime and cilantro.

Cod fillets in a crunchy cornmeal crust, pan fried until golden, with a quick homemade tartar sauce and lemon.

Crunchy oven-baked chicken strips with a sweet and tangy honey mustard dip. Kid dinner, adult approved.

Pillowy gnocchi crisped in butter with frizzled sage, sweet peas, and a flurry of Parmesan.

Taco night with seasoned turkey in warm corn tortillas and all the fixings. On the table in 25 minutes.

A brothy, garlicky pot of browned sausage, creamy white beans, and ribbons of kale under a snowfall of Parmesan.

Rosy seared lamb chops over a cool, garlicky mint yogurt sauce with lemon wedges.

Cumin scented lamb meatballs over rice with tomatoes, cucumber, and a garlicky tzatziki. Leftovers pack beautifully for lunch.

Juicy seared pork chops glazed in a sweet and tangy maple Dijon pan sauce. Fifteen minutes from pan to plate.

Lamb braised with cinnamon, ginger and dried apricots until spoon tender, finished with toasted almonds. Serve it heaped over steamed rice.

Slow-stirred risotto with golden mushrooms, sweet peas, and plenty of Parmesan. A pot worth standing over.

Beefy mushroom stroganoff with tender pasta and a sour cream finish, all in one pot in half an hour.

Flaky cod poaches in a fragrant coconut curry over jasmine rice, all in one pot in about half an hour.

Shrimp, the Cajun trinity, and rice simmer in one smoky tomato pot for a big, bold dinner.

Creamy mushroom risotto without the stirring. The oven does the work while you set the table.

A weeknight bowl of star anise scented broth, slippery rice noodles, and paper-thin beef, finished with a pile of fresh herbs.

Browned sausage coins and blistered peppers spooned over creamy Parmesan polenta.

Juicy seared steak under a sharp, garlicky parsley sauce that comes together while the meat rests.

Lemony garlic chicken roasts until charred at the edges, then meets cool tzatziki and fluffy rice.

Crispy crumbed eggplant baked on sheet pans, then layered with marinara and melted mozzarella.

Warmly spiced lamb kofta roast in minutes, then get a lemon tahini drizzle and a crisp tomato cucumber salad.

One pan, no fuss. Roasted baby potatoes, tender-crisp green beans and flaky salmon under a lemony garlic drizzle.

Juicy sausages roast with sweet peppers, red onion, and crispy potatoes on one pan. Dinner with almost no dishes.

A glazed turkey meatloaf bakes beside sweet roasted carrots on one sheet pan. Slices reheat and freeze beautifully.

Takeout-style fried rice with plump shrimp, egg and peas, done faster than delivery arrives.

Beef chuck slow cooks into a rich tomato ragu and lands on a bowl of creamy parmesan polenta.

Chickpeas simmer all afternoon in a gingery spiced tomato sauce. Ladle over rice and freeze the rest.

Tender pork and chewy hominy in a deep red chili broth, topped with crunchy cabbage, radish, and lime.

Pork shoulder roasted until it shreds and crisps, piled onto warm corn tortillas with onion and cilantro. Feeds a crowd or stocks the freezer.

Chuck simmered low and slow with potatoes and carrots in a rich gravy. The kind of pot that feeds you twice and freezes the rest.

Flaky haddock, sweet corn, and potatoes in a creamy, smoky broth with crisp bacon on top. A thermos lunch or a fast dinner.

Delicate sole in nutty brown butter with toasted almonds and snappy green beans.

A rich 25-minute beef and tomato sauce clinging to spaghetti, finished with a snowfall of Parmesan.

Creamy one-pot cheddar mac and cheese with sweet peas, no oven required and ready in 25 minutes.

A lemon and garlic roast chicken with silky gravy made right in the pan. Leftovers set up soups and gluten-free sandwiches for days.

Corn tortillas rolled around spiced sweet potato, black beans and cheese, baked under a homemade enchilada sauce until bubbling.

A West African style stew of sweet potato, tomato, and ginger, thickened with peanut butter and ladled over rice.

Crisp cornstarch-dusted tofu and broccoli in a glossy tamari ginger sauce over steamed rice. Faster than delivery once the rice is on.

Lacy-edged turkey patties with melted cheddar and garlic mayo on toasted buns.

Golden crisped tofu and crunchy vegetables in a glossy ginger tamari sauce over steamed rice.

A hearty pot of beef and bean chili that simmers in the time it takes to set the table. Top it your way.

A creamy, pale green chili built on chicken thighs, white beans, and roasted green chilies, brightened with lime and cilantro.

Corn and zucchini charred in a hot pan, tossed with lime, feta, and cilantro. A side that eats well warm or straight from the fridge.

Fluffy rice folded with lime zest and a big handful of cilantro. The side that makes tacos and grilled chicken taste better.

Yellow potatoes in a tangy mayo and yogurt dressing with fresh dill, celery, and red onion. The barbecue and lunch bag classic.

Crunchy cabbage and carrot in a creamy, tangy dressing. The side that belongs next to chicken fingers and barbecue.

Snappy green beans tossed in garlic butter with toasted almonds and a squeeze of lemon. A ten minute upgrade to any dinner plate.

Golden, tender cornbread with crisp edges, made for sliding beside a bowl of chili.

Potato wedges roasted in lemon, oregano and stock until the bottoms crisp and the insides turn creamy. The pan juices are the point.

Golden cornbread baked in a hot skillet with a honey butter crumb. Made for chili, stew and soup nights.

Carrots roasted hot until the edges caramelize, glossed with honey and fresh thyme. Sweet, sticky, and gone in minutes.

Browned zucchini finished with garlic, chili, lemon, and a snowfall of Parmesan.

Sweet roasted beets and juicy orange rounds over peppery arugula with creamy goat cheese and toasted pistachios.

Caramelized carrots, parsnips, and beets with thyme and a maple finish. A side that goes with everything.

Slow cooked white beans in a sticky maple molasses sauce with a little smoky bacon. A cottage classic.

Craggy smashed cucumbers in a punchy sesame garlic dressing. Cold, crunchy, and fast.

Buttery rice with toasted almonds and herbs, the pilaf that goes with anything off the grill or out of the slow cooker.

Tender spiced muffins full of grated carrot and walnuts. Makes a dozen; freeze half and thank yourself later.

Thin apple slices baked low and slow until they curl and crisp, dusted with cinnamon. The oven does all the work.

Chewy baked bars of toasted oats, almonds, and cranberries, sweetened with honey. Lunchbox ready.

Crunchy, salty roasted chickpeas with smoky spice. The snack bowl that disappears before the movie starts.

Classic creamy devilled eggs with a dusting of smoked paprika. The tray always empties fast.

A slab of honey-sweetened Greek yogurt frozen with berries and pistachios, snapped into shards. Cold, creamy, and a little tart.

A tender lemon loaf studded with blueberries under a sharp lemon glaze. The slice that goes with afternoon tea.

Chunky lime-bright guacamole with home-baked corn chips. Better than the bag and ready in 25 minutes.

Stovetop popcorn tossed in butter, Parmesan, and dried herbs while it is still hot. Movie night, sorted.

A cool, garlicky dip loaded with dill and chives, surrounded by a pile of crunchy fresh vegetables.

Smooth homemade hummus packed with crunchy carrots, cucumber, peppers, and crackers for dunking at your desk.

Oven toasted almonds, cashews, and pumpkin seeds glazed with maple and cinnamon, with chewy cranberries stirred in after.

Warm maple-glazed nuts and seeds tossed with cranberries. Sweet, salty, and hard to stop eating.

No-bake bites of oats, peanut butter and chocolate chips. One bowl, one tray, snacks for the whole week.

Sweet and lightly spicy maple cinnamon nuts that candy themselves in the slow cooker. Dangerous to leave out in a bowl.

Cool cucumber rounds topped with lemony dill cream cheese and ribbons of smoked salmon. Fancy looking, five minutes of work.

Sweet, salty, smoky roasted almonds with a lacquered tamari glaze. Dangerous to leave on the counter.

A garlicky white bean dip warmed with rosemary oil and blitzed until silky. Scoop it up with crunchy vegetable sticks.