2013 A Year of Seasonal Gluten-Free and Grain-Free Recipes

A collection of favorite gluten-free, grain-free, and often paleo and vegan friendly recipes from 2013.

With 2013 quickly coming to a close, the time feels right to indulge in a little reflection.

As the year comes to an end and the promise of the new one approaches, I wake up feeling a bit nostalgic about the months gone by and excited about the promise of the future ones. Without you all here with me none of this would be possible so I’d like to look back on what was and to remember all of the food we’ve shared together this past year.

I’ve combed through this past year’s offerings to bring you some of my very favorite dishes from each month that have graced my table time and time again since last December.

Inspired by the seasons and a desire to create a resource of nourishing, wholesome meals and treats that most anyone can make and enjoy regardless of dietary restrictions or lifestyle, I’ve compiled this collection of gluten-free and grain-free (and mostly paleo and vegan friendly as well) recipes from 2013.

(This collection is sponsored by Foodie.com.  Click on the slideshow above to see all the recipes. )

December

This time last year there was chocolate for the holidays in the form of Maple Glazed Truffled Walnuts and these Double Chocolate Cookies.

January

The beginning of the year brought a cleansing trio of juices  and a warm and soothing brothy egg soup with hearty winter greens.

February

We celebrated the month of love with this rich chocolate tart   and these light and airy maple cinnamon meringues.

March

The first signs of spring inspired this velvety ginger carrot soup  and a fresh herb filled aioli made an appearance at brunch alongside a  platter of seasonal vegetables.

April

April was all about fresh strawberries with an icy cool granita and a parfait layered with lemon coconut cream.

May

Tender green peas found their way into these bite-sized fritters and I found myself snacking on quick pickled asparagus and carrot spears.

June

We started summer off with a cold slice of raspberry pistachio semifreddo and crunched on crispy grain-free breadsticks dipped in a slow roasted tomato sauce.

July

Warm weather meant firing up the grill and making these zucchini artichoke skewers  then washing it all down with a cool glass of  watermelon raspberry lemonade.

August

A chilled double tomato soup filled with fresh and sun-dried tomatoes made the menu in August along with juicy nectarines topped with a lemon cashew cream and walnut crumble.

September

The end of summer brought this savory vegetable loaf brimming with summer squash, zucchini and carrots and these slender, golden baked eggplant fries.

October

Pumpkin and squash were the stars in October finding their way into both savory and sweet recipes.

November

With the holidays under way both creamy celery root and cauliflower mash and vanilla roasted pears made an appearance at the holiday table.

December

And we close this year the same way did the last, with more chocolate in the form of these chocolate sandwich cookies with chocolate cream filling.

Wishing you all a wonderful holiday season, here’s to another delicious year together!