If you haven’t already seen it at one of your local book stores or grocery stores, the new issue of Simply Gluten Free Magazine is currently on stands! Since I’m on the editorial team for the magazine, I get to see the entire magazine come together long before it goes public, which is so much fun. The only bad part is that while I’m making and photographing recipes well in advance of the publication date, I have to keep them under wraps and can’t tell you about them until the issue is in print!

The March/April issue of Simply Gluten Free is packed with seasonal, springtime recipes that are perfect to make as the weather begins warming up. Entertaining for the spring holidays? You’re covered with loads of allergy-friendly recipes, many of which are vegan, Paleo-friendly, sugar-free, and easy easy easy!

My article in the current issue is all about celebrating spring with light flavors, bold colors, and great nutrition of course. Crack it open to page 37 and you’ll find my recipes for Mini Carrot Cake Cupcakes with Orange Cinnamon Frosting, Spring Vegetable Beauty Bowls, Rustic Potato Leek Soup, Herbed Smoked Salmon Spread, and Green Goddess Pesto Pasta Salad.

Want a little sneak peek? Oh, alright.

Hungry yet?

Believe me. Those cupcakes are good. (As in, dream about them in your sleep and wake up craving them for a week straight good.) Who would have thought that an allergy-free diet could have so much flavor, variety, and visual appeal?

This issue of Simply Gluten Free is just more proof that eating a balanced, allergy-friendly diet can be pretty darn delicious, no matter the season.

Pick up your copy at Barnes & Noble, Whole Foods, Sprouts, and many other natural food stores. I even saw it when I was standing in line at my co-op the other day. Great gluten-free food is taking the country by storm!

If you want allergy-free recipes and health articles delivered to your mailbox every other month, subscribe to Simply Gluten Free right here.