Day 3 & 4: The Best Gluten Free Dairy Free Recipes

{By Ellery Sadler}

Going gluten free dairy free can be hard, but it definitely forces you to be more creative in the kitchen. I had a lot of fun trying new recipes and finding things that tasted delicious, without the gluten and dairy.

I’m normally not a huge fan of squash, but spaghetti squash is just so cool you have to like it. It’s also very good with just a little bit of butter or olive oil, and salt and pepper. (Since this experiment was just for fun & not because of real health concerns for me, I did indulge in a sprinkle of parmesan cheese on my spaghetti squash dish.)


Quinoa Stuffed Mushroom Caps

best dairy free gluten free recipe



Makes about 6

  • 1 cup of quinoa, cooked
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 1 cup of spinach, wilted
  • 3 cloves of garlic, minced
  • Salt & pepper to taste
  • 1/4 cup of tomato sauce
  • 6 medium size portabella mushrooms

In a small pot, sauté  quinoa with a dash of olive oil, for about 5 minutes. Add 2 cups of water & simmer, covered, for 15 minutes. Set aside. In a saucepan combine onion and garlic and sauté until nicely browned. Add peppers and cook for about 5 more minutes. Add spinach and stir until spinach is wilted. Combine veggies with quinoa and tomato sauce. Place the mushroom caps on a cookie sheet and fill with the quinoa mixture. Bake at 375 for about 20 minutes. Serve & enjoy.


Spaghetti Squash Spaghetti

best gluten free dinner recipe


  • 1 spaghetti squash
  • tomato sauce
  • ground beef or tofu crumbles (optional)
  • salt & pepper

Cook the spaghetti squash by cutting in half lengthwise, scooping out the seeds, and placing face-down onto a greased cookie sheet. Bake at 375 for 30-45 minutes. Remove from oven and scoop out the inside with a fork, it should be thin yellow strands. Heat up the tomato sauce in a pan and add meat or tofu. Pour over the spaghetti squash, salt & pepper to taste, and enjoy.