Peaches & Cream PavlovasBy Carol KicinskiNothing like biting into a juicy, fresh peach to feel that instant summer refreshment. In season in Georgia and South Carolina from May to August, it’s pretty easy to find perfectly ripe peaches right now at your local grocery store. What better way to let the peaches shine in a dessert than my complementing them with light, fluffy cream? And how about a crispy meringue to add some variety of texture? Enter: Peaches & Cream Pavlovas! The delicious Pavlova, a classic dessert from Australia/New Zealand, is one of my favorite gluten-free desserts because it’s naturally gluten-free and pairs beautifully with a multitude of flavors, from berries to chocolate and so much more. To make a good Pavlova, you need good quality egg whites. I use pasture-raised eggs. I also use organic sugar and, for the whipped cream, I use organic heavy cream. Make sure to get peaches that are still firm but ripe.Strawberry PavlovaBy Carol KicinskiI have several pavlova recipes on this site – it is probably my favorite naturally gluten free dessert and the first one I learned to make when I went gluten free many moons ago. I noticed when looking at my own recipes that I vary the technique from time to time, all with good results but I decided to try to nail down what makes a “perfect” pavlova. First of all, let’s start at the beginning – what is pavlova? A popular dessert in both Australia and New Zealand, this delicious dessert is a texture lover’s dream come true. Made from whipped egg whites baked in a coolish oven, you wind up with crunchy edges and marshmallow-like innards. Basically, a pavlova consists of an egg white base, whipped cream, and a fruit topping. I also like to add a sprinkling of chopped nuts occasionally for some additional crunch. To make the base you need five things, the best egg whites (I always use Nature’s Yoke pastured eggs), sugar or a sugar substitute, acid in the form of cream of tartar or vinegar, corn starch, and pure vanilla extract. This Strawberry Pavlova is a very basic recipe that you can expand on and make your own! Try different fruits, add lemon, lime, or orange curd, throw some chocolate in there or chopped nuts. Do as the Aussies do and add passionfruit over everything.Everything but the Bagel FrittataBy Carol KicinskiThis Everything but the Bagel Frittata is a grain-free dish that packs a flavor-punch with the combination of dill, lox, red onion, and everything bagel seasoning.Gluten-Free Sweet Potato Avocado “Toasts”By Carol KicinskiToast is out. These Gluten-Free Sweet Potato Avocado “Toasts” are in! This recipe is a grain-free and more nutrient-dense way to start the day!Gluten-Free Balsamic Pear PavlovaBy Carol KicinskiGluten-Free Balsamic Pear Pavlova is a favorite because it doesn't require any flour substitutes and is essentially a giant meringue. The finished dessert looks exquisite and is surprisingly easy to make. Gluten-Free WafflesBy Dawn NoltGluten Free Eggs Florentine CasseroleBy Carol KicinskiCasseroles are a lifesaver in so many ways. This Gluten-Free Eggs Florentine Casserole recipe is my newest casserole obsession and I think you’ll love it, too!Gluten-Free Pomegranate CakeBy Carol KicinskiThis pomegranate cake from Simply Gluten Free is going to be my new favorite cake!Shrimp Fried Cauliflower RiceBy Dawn NoltLooking for a healthy, clean take on fried rice? Cauliflower rice is easy to make, tasty, low carb and gluten-free.Healthy Chocolate Chip PancakesBy Dawn NoltThese fluffy, grain-free, dairy-free, chocolate chip pancakes are made with almond flour, raw honey and dark chocolate. Feel good about your health and enjoy a delicious breakfast at the same time!Banana Protein PancakesBy Dawn NoltBanana Protein Pancakes are a healthy option for your breakfast and so simple to make. Just toss everything in the blender and, viola!Sweet Potato, Mushroom and Kale BreakfastBy Dawn NoltThe unique and beautiful blend of vegetables makes this sweet potato breakfast bake a real treat!