The March Fresh Edit: 

Two Gluten-Free Recipes for a Spring Reset

March always feels like a quiet reset. The days stretch a little longer, the air shifts, and suddenly you want lighter meals, fresher flavors, and a kitchen routine that doesn’t feel heavy.

I’ve been gluten-free for years because it’s what my body asks for. But these recipes aren’t “gluten-free substitutes” or anything complicated. They’re simply good food. Fresh, flavorful, and easy enough to keep in your regular rotation whether you eat gluten or not.

I'm all about sustainability, so these recipes are fairly quick. 

For this month’s Fresh Edit, I’m sharing two recipes I love: one warm and comforting, the other bright and refreshing. Together, they’re the kind of balance that feels right for early spring.

If you try these recipes, please tag me @wellnesswithshay. I’d love to see it!

Spicy Chipotle Chicken Enchiladas (Gluten and Lactose-Free)

These enchiladas are smoky, creamy, and full of flavor without being overly heavy. The chicken filling gets its richness from lactose-free cream cheese and a medium salsa, while chipotle powder adds that warm, smoky heat. Almond flour tortillas keep everything gluten-free and give the dish a slightly nutty depth that works beautifully with the spices.

Photography by Vicky Homsombath (@everydayvickyvick, @vickygodboldphotography)

Ingredients

• 2 cups shredded chicken (rotisserie or cooked chicken thighs work well)

• 8–10 almond flour tortillas (such as the Siete brand ) - can sub for corn tortillas

• 1 ½ cups gluten-free red enchilada sauce

• 4 oz lactose-free cream cheese, softened - can sub for monteray jack or regular cream cheese, but this recipe will no longer be lactose free

• ½ cup medium salsa

• ½ cup diced yellow onion

• 1 tsp chipotle powder

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Salt and black pepper to taste

• 1 tbsp olive oil

Optional toppings:

• Sliced avocado

• Fresh cilantro

• Lime wedges

• Lactose-free sour cream or dairy-free crema

Instructions

1. Preheat the oven to 375°F and lightly grease a baking dish.

2. Sauté the onion. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened and fragrant, about 3–4 minutes.

3. Season the chicken. Add the shredded chicken to the skillet along with chipotle powder, smoked paprika, garlic powder, salt, and pepper. Stir so the spices coat the chicken evenly.

4. Build the filling. Stir in the medium salsa and lactose-free cream cheese. Reduce the heat slightly and mix until the cream cheese melts and the filling becomes creamy and well combined.

5. Warm the tortillas (optional, but recommended). Almond flour tortillas are delicate, so warm them briefly in a skillet or microwave to make them easier to roll without tearing.

6. Prep your baking dish. Spread some of the enchilada sauce into the baking dish

7. Assemble the enchiladas. Spoon the chicken mixture into each tortilla, roll gently, and place seam-side down in the baking dish.

8. Add the sauce. Pour the enchilada sauce over the rolled tortillas, making sure they’re evenly covered.

9. Bake for 18–20 minutes, until the enchiladas are heated through and the sauce is bubbling around the edges.

10. Finish and serve. Top with avocado slices, fresh cilantro, and a squeeze of lime.

Serves

About 4 people.

Melon, Feta & Mint Salad with Honey Olive Oil Dressing

This is the kind of salad that feels instantly elevated but takes almost no effort. It’s bright, fresh, and slightly sweet with a little saltiness from the feta. Perfect as a side dish, a lunch moment, or something pretty to bring to the table when you have guests over.

Ingredients

• 4 cups cubed melon (cantaloupe, honeydew, or a mix)

• ½ cup crumbled feta

• ¼ cup fresh mint leaves, roughly chopped

• ¼ cup pumpkin seeds or pistachios (optional)

Honey Olive Oil Dressing (You will have leftovers to save for later)

• ½ cup olive oil

• ¼ cup balsamic vinegar 

• ¼ cup honey

• sea salt to taste

• Fresh cracked black pepper to taste

Instructions

1. Make the dressing. Whisk together olive oil, honey, balsamic vinegar, salt, and pepper until smooth.

2. Assemble the salad. Add the melon cubes to a serving bowl and sprinkle with feta, mint, and pumpkin seeds if using.

3. Dress lightly. Drizzle the honey olive oil dressing over the salad and gently toss.

4. Finish with extra mint and a little cracked pepper for a polished touch.

This salad is best served chilled and fresh, when the melon is juicy and the mint is vibrant.

Melon Substitutes: 

• Strawberries & Cucumber. Use sliced strawberries and thin cucumber rounds. My daughter and I  love this combination. It's crisp, refreshing, and the salty feta still balances the sweetness. Adding candied pecans is a great touch too.

• Watermelon. Use cubed watermelon and finish with lime juice to brighten it up

• Pineapple. Fresh pineapple cubes add a tropical note that works surprisingly well with feta. Fresh basil can be a great herb swap here if you are looking for something different 

Spring cooking doesn’t need to be complicated. A few good ingredients, flavors that feel bright, and meals you actually want to make again next week.

If you try one of these recipes, consider it your little March refresh—simple, flavorful, and just a bit indulgent.

XO,

Shay Arie Jones 

PN1-NC (Nutrition Coach Certified)

Photography by Vicky Homsombath (@everydayvickyvick, @vickygodboldphotography)