Melissa-profile This is more than just a recipe blog. I am not a chef. I am not a nutritionist, dietitian, or anything else. I am a mom of a 4 year old daughter with celiac disease, wife of a Crossfit junkie, and healthy food lover. I love learning about and cooking new, healthy and delicious gluten free food. This is simply me sharing the ways I take care of my family by being aware and mindful of the food I feed them and as a result making lots of {Gluten Free Love} by Melissa.

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Happy Thanksgiving!


Happy Thanksgiving!

I’m grateful for all my amazing followers, friends, and family who help make Food L’amor possible! Thank you!


If you’re on the hunt for a great Black Friday deal then you need to check out THRIVE. I recently discovered this certified gluten free food storage (plus I save money by using THRIVE food on a daily basis too) and starting on Friday you’ll get this yummy and healthy food for up to 50% off!

Follow the link below to shop online. It’s a “while supplies last” kind of sale so hurry!

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Food Lamor by Melissa

Spiced Pear Pie with Hazelnut Crust


I have to say I find it funny when people say things like, “oh, I’m not a good cook”, not because I don’t believe them, but because I used to say the exact same thing. When Alex and I were first married I could follow a recipe with a relatively successful outcome, but I was by no means a “good cook”. I forgot and left on the plastic wrap I’d covered the rolls with and baked it. Food was always stuck and burned to the pan, and some meals tasted almost as bad as they looked – almost. Lucky for me, if Alex didn’t have anything nice to say he shoveled it in his mouth anyway, smiled and said nothing at all.

I still have a long, long, long way to go before I would consider myself a “good cook”, but with practice I’ve managed to come up with some advanced-looking dishes, that secretly are pretty simple. Shh, don’t tell anyone. This comes in handy when fancy feasts and big get together s happen – like Thanksgiving.

This French inspired dessert will go perfect with your Thanksgiving meal – or whenever you’re in the mood for pie. This simple Paleo, gluten free dessert uses fresh pears sweetened with coconut sugar, dusted with spices, and just a hint of orange. All nestled into a pie crust made of ground hazelnuts. And no one will ever know you’re not a really “good cook” ;)



1 cup hazelnut flour

1/4 cup coconut flour

1/4 – 1/3 cup almond milk

2 tbsp. coconut oil

1/4 tsp. sea salt

1 tsp. pure maple syrup, honey or coconut sugar

1 egg


4-5 large pears, peeled, cored, and sliced

1/3 cup water

2 tbsp. GF cornstarch or arrowroot starch

1 tbsp. Organic butter or Ghee

½ tbsp. orange juice

¼ cup coconut sugar

½ tbsp. Ground cinnamon

½ tsp. Ground nutmeg

¼ tsp. Ground clove

1-2 tsp. Orange zest 

Preheat oven to 400. Combine all the ingredients in a bowl except milk and stir to combine. Stir in the milk a little at a time until you reach the right consistency. The “dough” should be wet, but not too runny and should hold together when you press it into a ball. Lightly grease your 9.5″ pie pan with coconut oil or butter then begin evenly pressing the hazelnut dough into the bottom and up the sides of the pan. Bake in your preheated oven for 10-15 minutes. Set aside to cool while you make the filling. 

Peel, core, and slice pears. Add the orange juice, coconut sugar, and spices. Heat the butter in a skillet on medium heat. Dump pears in and allow them to simmer for about 5-8 minutes, stirring occasionally. 

While the pears are busy, mix the starch with the water until it’s completely dissolved. Pour into the pears, stirring as it begins to bubble and thicken. This should take several more minutes. Remove from heat and pour into the prepared crust. Zest the orange on top for some nice color and flavor. The pear filling will thicken as it cools. Cover and store in the fridge.


Food Lamor by Melissa 

Quinoa & Roasted Vegetable Salad



“Autumn…the year’s last, loveliest smile.”
-William Cullen Bryant
[Indian Summer]

The sunlight glinted off the thin layer of frost this morning as I drove the kids to school. Autumn comes late in the dessert and I’m enjoying the burst of colors on the trees and cool, crisp air.

Thanksgiving is almost here and I think this colorful and tasty side dish may end up finding it’s way into our Thanksgiving spread. If you’re gluten free, following a strict diet like the Paleo or GAPS – or just want to switch things up – this savory quinoa with roasted butternut squash, onion, and mushrooms along with a bite of tart dried cranberries, hint of orange zest and fresh kale won’t disappoint.

My family and I ate every last bite of this dish tonight with dinner, the kids squabbling over who had more cranberries with every helping. Unlike the salad, the squabbling isn’t a seasonal thing. Oh, if only.



Quinoa & Roasted Vegetable Salad

4 cups broth (chicken, turkey, or vegetable)

2 cups quinoa, rinsed

2 sprigs fresh thyme or 1/2 tsp. dried thyme

2 sprigs fresh rosemary or 1/2 tsp. dried rosemary

3-4 sprigs fresh parsley, leaves roughly chopped or 1 tsp. dried parsley

2 cups cubed butternut squash

1 pint sliced mushrooms

1 onion, diced

2 tbsp. extra virgin olive oil

sea salt or Himalayan pink salt and black pepper to taste

1/2 bunch kale, stems removed and chopped (about 2 cups loosely packed)

1/2 cup dried cranberries

1/8 cup toasted pine nuts

1 tsp. orange zest


*Preheat the oven to 425.

*In a large saucepan bring the broth, quinoa, and herbs to a boil, reduce heat, put a lid on it, and simmer for 12-15 minutes or until liquid is absorbed. Remove rosemary and thyme stems then fluff with a fork.

*While the quinoa is simmering drizzle the squash, mushrooms, and onion with olive oil, salt and pepper. Spread them out on a foil lined baking sheet and roast in the oven for about 15-20 minutes. The butternut squash should be tender and everything should have a nice caramelized look.

*Toss together the quinoa, roasted vegetables, kale, and cranberries. Sprinkle some toasted pine nuts and orange zest over top and serve warm.


Food Lamor by Melissa