Welcome to Whole Food Fridays! Come link up your own GLUTEN FREE & WHOLE FOOD recipes and find new ones to try!
Thank you for sharing your recipes week after week!
Highlighted Recipes:
Healthy “Reese’s” Quinoa Crispy Treats from Alyssa @ The Queen of Quinoa
Banana Toffee Pie from Erin @ Sift, Stir & Savour
Want to participate? Here are the linking up Guidelines:
- Please link to your individual post, NOT your home page or a static blog party page.
- You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week and may be deleted.
- All recipes MUST BE GLUTEN FREE and made from REAL WHOLE FOOD ingredients.
- Your blog does not have to be a gluten free blog in order to link up a recipe, but please make sure your recipe is gluten free.
- Recipes for natural homemade soaps, lotions, etc. are also welcome.
- Please leave me a comment! I love it when I hear from you. Often times comments make my day!
What your recipe CAN contain:
- Any real whole food ingredients (gluten free whole grains, nuts, seeds, legumes, fruits, vegetables, herbs, healthy oils, etc).
- Natural Sweeteners (honey, agave nectar, brown rice syrup, maple syrup, yacon, coconut nectar, coconut sugar/palm sugar, sucant, stevia)
- Meats, eggs and dairy are all okay (although dairy free options are always an added bonus).
- Bacon. Yes, anyone who makes anything with bacon gets extra brownie points (just make sure your bacon is gluten & nitrate free)!
What your recipe CANNOT contain:
- Anything artificial, including anything refined or highly processed.
- Any sort of boxed mix or prepackaged anything (with the exception of packaged GF noodles, chocolate chips, nut butters, etc…). Just remember fresh real whole foods are best!
- Refined sugars (white sugar, brown sugar).
- Liver and/or chicken feet. Okay, I’m joking. You can link up a recipe that contains either, I just probably won’t highlight it the following week.
If your post does not comply to the above guidelines it will be deleted (and I will probably delete it without leaving you a note telling you I did (sorry), because that could be very time consuming). If you have any questions just leave me a comment below and I will try my best to get back to you.
Please be descriptive and tell us a bit about what you’re sharing. Is it vegan? What about dairy free? Is it grain free? Etc… I think you understand; you’re a smart bunch!
Thanks again for stopping by Whole Food Fridays! I look forward to seeing you every week!
xoxo
Megan
Pingback: PEANUT BUTTER CHOCOLATE CHIP MUFFINS- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free | Sift, Stir & Savour
Pingback: Scalloped Sweet Potatoes | Eat, Recycle, Repeat
I haven’t been contributing in a while, but I’m happy to be back, and I love the new look of your site!
Wow – what a makeover! Your site looks great! Thanks so much for hosting and hope you have a super weekend.
Hi Megan!
Thanks so much for hosting, I love your site! This week I shared my double chocolate chip cookies but then I realized I shared them last week… sorry! I would delete it if I knew how!
Pingback: Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegan Toasted Coconut Chocolate Chip “Samoa”-Taste Cookies | gfe--gluten free easily
Hey Megan, I had to check the rules again to make sure that gluten-free chocolate chips were okay as an ingredient. Yay, they are! My Toasted Coconut Chocolate Chip Samoa Taste Cookies only have 1/4 cup but they do help create some awesome whole food cookies. Get that Samoa taste and chewiness … yum. They arealso part of a current roundup I did on gluten-free Girl Scout “knockoff” cookie recipes, many of which are whole foods based. Gotta love that when the other kind that are anything but whole foods based are everywhere right now.
Thanks for hosting WFF! Your site looks clean and bright, and welcoming!
xo,
Shirley
Pingback: Tuna Patties Made Gluten Free, Egg Free and Milk Free (naturally soy, peanut and tree nut free) | Allergy Free Test Kitchen
Good Morning! This week I shared two posts: a vegetarian fried rice that is SO good, but so versatile. Plus an easy guide for choosing cooking fats so that we’re not eating free radicals! Thanks for hosting!
Hi Megan!
I can’t believe we’ve hit March, Christmas doesn’t seem that long ago! Thank you for hosting and have a fantastic weekend my friend!
Vicky xo
Hello,
Any excuse really… I’m glad I had to think out of the box – the Almond Toasties with Cinnamon Almond Spread that I’m sharing with you today, are rather moreish. Hope you like them.
I almost posted my latest Spelt bread creation, until I realized that it contains gluten, oh no… So I had to quickly bake something else to join the party
Have a smooth start in the week,
Sandra