If you are cooking dinner for guests or loved ones with food allergies , here are some great recipes to consider.

Zucchini noodles

Ingredients required :

• 1 pound zucchini

• 1 small chopped shallot

• 2 tbsp. olive oil

• 1/3 rd cup Kalamata olives

• 2 tbsp. sun-dried tomatoes

• 3 oz. feta cheese (crumbled is good)

How to prepare
Heat up olive oil in a skillet, add the shallots and sauté. Once they are tender, add garlic, and then the zucchini noodles. Turn up the heat, season with some salt, pepper, and oregano. Sauté until the noodles soften and then add the olives and sun-dried tomatoes.

Herb-crusted salmon

Ingredients required :

• 1 cup parsley leaves (loosely packed)
• 2 tbsp. fresh dill
• ½ tbsp. drained capers (bottled)
• 1 tbsp. lemon zest (1 lemon)
• 2 cloves of garlic
• Salt and pepper
• A pinch of red chili flakes
• Extra virgin olive oil
• 4/5 oz. salmon fillets

How to prepare
Preheat your oven to 400-deg. Line a baking sheet with non-stick paper and spray some oil. Finely chop parsley leaves, dill and add it to the paper along with lemon zest, garlic cloves, salt, pepper, and red chili flakes.

Cauliflower rice

Ingredients required :

• 1 tbsp. sesame oil
• 2 eggs
• 1 small cauliflower
• 1/2 cup mixed vegetables (frozen)
• 1 green onion
• 2 cloves of minced garlic
• Salt and pepper
• 3 tbsp gluten-free soy sauce

How to prepare
Grate 4 cups of cauliflower in a grater. Whisk 1 teaspoon of sesame oil and an egg. Heat 1 tbsp of oil in a wok; add cauliflower, green onions, and frozen mixed vegetables. Stir fry until the cauliflower becomes tender – about 3-4 minutes. Add garlic, season with salt and pepper, make a well, add the egg and scramble. Toss the mixture, add the soy sauce, and serve hot.

Mac and Cheese

Ingredients required:

• 2 cups gluten-free shells or any other short-cut pasta (6oz) (dry)
• 2 cups of skim milk
• Salt and pepper to taste
• Cayenne pepper (according to your preference)
• 1 cup freshly shredded cheese

How to prepare
Rinse the pasta and add it to the saucepan along with milk, add a dash of salt and cayenne pepper. Bring down the heat, let the milk simmer and keep stirring. Once the pasta is soft, you may need to add an additional ¼th cup of milk, if you find the liquid has been absorbed. Add cheese to leftover milk and stir and add milk to adjust the consistency.