Gluten-Free

Chicken Asian Noodles (Dairy-Free & Gluten-Free)

Dairy-Free, Entree, Gluten-Free

New meal prep unlocked!

Sunny days call for cold noodles! I love the almond butter in this soy sauce noodle – it adds a great, nutty flavor. Feel free to play around with the veggies in this dish. Bell peppers and edamame would be awesome in this too.

Enjoy!

Prep Time: 25 minutes
Cook Time: 50 minutes
Chill Time (Optional): Overnight
Serves: 2 servings

Ingredients

Chicken:

  • 1.5 lb chicken breast tenders
  • 2 cloves garlic, minced
  • 3 tbs soy sauce (I’m using reduced sodium)
  • 1 tbs honey

Noodles:

  • 60 grams rice noodles (I’m using Ocean’s Halo)
  • 1/2 cucumber, peeled and sliced thinly
  • 1 cup shredded lettuce
  • 1 cup shredded coleslaw
  • 2 tbs soy sauce (I’m using reduced sodium)
  • 1 tbs almond butter

Recipe

  1. Preheat oven to 350° Fahrenheit.
  2. While the oven is heating, in a medium baking dish add chicken tenders, garlic, soy sauce and honey. Mix together so the chicken is fully covered. Let sit for 10-15 minutes to marinate.
  3. Bake the chicken in the oven for 35-40 minutes or until fully cooked. Take out and cover with aluminum foil and let sit, allowing the juices to soak back into the chicken.
  4. In a small pot, cook rice noodles according to the instructions.
  5. While the noodles cook, in a medium bowl combine cucumber, lettuce and coleslaw.
  6. In a small bowl, combine the soy sauce and almond butter for the noodle sauce. Using a fork or whisk, mix well until the almond butter is fully combined.
  7. Take 4-5 chicken tenders (or desired amount) and cut into 1-inch pieces. Combine with the cucumber, lettuce and coleslaw. Then, mix in the drained rice noodles and sauce. Mix well.
  8. For best taste, let chill overnight, which allows the flavors to soak in. Enjoy cold!

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Kale & Bean Stew (Vegan, Dairy-Free & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Soy-Free, Vegan

Un-bean-lievably yummy 🙂

My Instagram feed is almost entirely bean recipes, so I decided to jump on the bandwagon and create a hearty, bean stew.

Best enjoyed when spooned onto warm, toasted bread! I’ll definitely be making this for lunch for the rest of the week.

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 2 servings

Ingredients

  • 1 can of white beans (cannellini, great northern, etc.), rinsed and drained
  • 1 1/2 tbs. tomato paste
  • 1/2 cup choice of milk (almond, coconut, etc.)
  • 1/4 cup stock (chicken, vegetable, etc.)
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cup densely packed, chopped kale (de-stemmed)
  • 1/4 cup nutritional yeast (or grated parmesan)
  • 1-2 sprigs of thyme (de-stemmed)
  • 1 tsp. salt (added in increments)
  • 1/4 tsp. pepper (added in increments)
  • 1 tsp. dried basil
  • 1/2 tsp. onion powder
  • 1/2 tsp dried oregano
  • A few slices of your favorite, toasted bread
  • Optional: Pinch of red pepper flakes for spice

Recipe

  1. In a large saute pan (with high sides!), saute shallots with olive oil. Add in thyme and a pinch of salt and pepper.
  2. Once shallots begin to soften, stir in tomato paste, garlic, basil, onion powder and oregano.
  3. Stir in beans and another pinch of salt and pepper. Cover and let sit for a few minutes to allow flavors to soak in.
  4. Add in choice of milk and stock. Cover and let mixture cook down.
  5. Stir in kale. This is wilt down. Add in rest of salt and pepper and wait until leaves are wilted.
  6. Stir in nutritional yeast (or parmesan).
  7. Enjoy hot with toasted bread!

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Sweet Potato Muffins (Dairy-Free & Gluten-Free)

Breakfast, Dairy-Free, Gluten-Free, Snack, Soy-Free

Cozy and warm!

I overcooked my sweet potatoes… when life gives you mushy potatoes, make muffins!

It’s a cloudy, rainy weekend in SF, so I thought it’d be the perfect day to make sweet potato muffins. Spiced with cinnamon and ground ginger, with crunch from some pumpkin seeds, I love these muffins for breakfast or a quick snack. Enjoy!

Prep Time: 15 minutes
Cook Time: 23-28 minutes
Serves: 9 muffins

Ingredients

Dry:

  • 1 1/2 cup oat flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 tsp baking powder
  • 1/4 tsp salt

Wet:

  • 1 1/2 cup cooked and mashed sweet potato
  • 1/2 cup almond milk
  • 1/3 cup coconut sugar (more if you have a sweet tooth!)
  • 1 egg
  • 1 tbs almond butter
  • 1/2 tsp vanilla extract

Other:

  • 1/4 cup pumpkin seeds (+ extra for topping)

Recipe

  1. Preheat oven to 350° Fahrenheit. Grease or line a muffin tin.
  2. In a medium bowl, mix together dry ingredients
  3. In another medium bowl, mix together wet ingredients.
  4. Stir dry ingredients into wet ingredients, reserving a teaspoon or so of the dry mixture. Toss the pumpkin seeds in the remaining dry ingredients until they are lightly dusted. Then, stir in pumpkin seeds into the combined wet mixture.
  5. Spoon mixture into muffin tin. (Optional: add a few extra pumpkin seeds on top for decoration).
  6. Bake for 23-28 minutes or until toothpick comes out clean. Let cool before eating.

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Norwegian Crispbread – Seed Crackers (Vegan & Gluten-Free)

20 Minute Meals, Appetizer, Dairy-Free, Gluten-Free, Nut-Free, Snack, Soy-Free, Vegan

A taste of Norway.

I first tried Norwegian crispbread (knekkebrød) in Bergen, Norway. I was hooked. In my quest to find gluten-free food, I chose the one item at the bakery that spelled out “glutenfritt.” I went back the very next day to buy two more bags. Thus, my relationship with knekkebrød was born.

Everything about it is addicting. It’s crispy and crunchy, and the flavor of toasted sesame and flaxseeds recalls that of some childhood snack… Whatever it is, it’s delicious. When I returned to the States, I decided to recreate it. While I’m sure I’m butchering the traditional Norwegian recipe, I hope it holds up as my homage to my time in Norway. Enjoy!

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Serves: 10 large crackers

Ingredients

Dry:

  • 3 tbs. flaxseeds
  • 2 tbs. sunflower seeds
  • 2 tbs. sesame seeds (I mixed white and black sesame seeds)
  • 1 tbs. pepitas
  • 1 tbs. ground flaxseed
  • 1 tbs. brown rice flour
  • 1/4-1/2 tsp. salt

Wet:

  • 1/4 + 1/8 cup boiling water

Recipe

  1. Preheat oven to 350° Fahrenheit (convection bake). Line a medium or large baking sheet with parchment paper.
  2. In a medium bowl, mix together dry ingredients. Pour over boiling water and mix. Cover mixture with a towel and let sit for 10 minutes to allow the seeds to absorb the water.
  3. Using an offset spatula, spread the mixture onto the parchment paper. Spread as thinly as possible (2-4 millimeters thick).
  4. Bake for 15-18 minutes or until dry and crispy. Let cool completely before breaking into large pieces.

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Hummus Avocado Toast (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Entree, Gluten-Free, Nut-Free, Snack, Soy-Free, Vegan

Avocado Toast walked so Hummus Avocado Toast could run.

You’ve tasted avocado toast, avocado toast with egg, avocado toast with smoked salmon… Forget it all, because this hummus avocado toast just blew everything out of the water. On my recent tour of Europe, I sampled toasts from five different countries. Each had different things going for them–avocado mousse in Spain, seed bread in Italy, hummus toast in France–so I decided to pick out my favorite elements and combine them into one single toast. Enter: hummus avocado toast.

Let me paint a picture for your taste buds. You take your first bite, and as you bite into that crispy, toasted bread, the tangy, nutty hummus blasts you with flavor. That happens at the exact moment you get the fresh creaminess of avocado, earthy touch of cilantro, sweet burst of tomato, and subtle crunch of sunflower seeds.

The best part of this recipe is the ease of substituting and adjusting ingredients. Don’t have flax seeds? Swap for pumpkin seeds. Hate cilantro? Leave it out. Want more hummus? Heap on some more. Make it your own!

Prep Time: 5-10 minutes
Serves: 2 toasts

Ingredients

  • 2 slices of bread (I use Udi’s gluten-free Whole Grain Sandwich Bread)
  • 2 tbs. hummus (adjust to taste)
  • 1/2 avocado
  • 4 cherry tomatoes
  • 1 tsp. sunflower seeds (adjust to taste)
  • 1/4-1/2 tsp. flax seeds (adjust to taste)
  • Squeeze of lemon juice
  • Pinch of salt
  • Pinch of black pepper
  • Optional: few sprigs of cilantro

Recipe

  1. Toast bread. Slice avocado lengthwise into thin strips. Cut tomatoes in half.
  2. Spread 1 tbs. hummus onto each slice of toast, then place half the avocado slices onto each slice. Squeeze lemon juice on top and season with salt and pepper (to taste). Garnish with cilantro leaves, tomatoes, and seeds.

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Maple Cinnamon Overnight Oats (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Soy-Free, Vegan

#OOOTD (Overnight Oats Of The Day)

Say hello to my newest breakfast buddy: overnight oats. I’ll say it–I’m obsessed. What’s not to love? I pop it in the fridge the night before, and the next morning it’s ready to go! It’s perfect for busy mornings when I’m in a rush and/or need a filling, hearty breakfast. It’s healthy, yummy, and only takes one bowl (less clean-up, the better). You can adjust the ingredients to suit your taste–I’m big on the cinnamon. Mix in your favorite fruits or nuts in the morning, and you’ve got yourself a winner.

Prep Time: 5 minutes
Wait Time: Overnight
Serves: 1-2 servings

Ingredients

  • 1 cup rolled oats
  • 1 cup almond milk
  • 4 tsp. almond butter
  • 4 tsp. maple syrup
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • Optional: fruit and nuts for topping

Recipe

  1. Mix all ingredients in a seal-tight container. Close container and put in refrigerator overnight.
  2. In the morning, optionally top with fruit and nuts. Enjoy!

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Easy Avocado Carbonara (Dairy-Free & Gluten-Free)

20 Minute Meals, Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free

Yes, I’ve made this three times in the last week.

Truth be told, I’ve technically never actually had traditional carbonara pasta. Seeing as it is typically made with cream and pasta, and I am dairy-free and gluten-free, odds weren’t quite in my favor. But, I imagine this avocado version is exactly what carbonara should be…if not better.

The avocado takes “creamy” to a whole new level. The egg makes the sauce fluffier (and even creamier), and the pepper ties everything together. The best part? This recipe takes max fifteen minutes. Usually when I’m hungry, I have negative patience to spend time cooking. But this avocado carbonara is so quick and so worth it. Enjoy!

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2 servings

Ingredients:

  • 2 servings of your favorite pasta (I’m using gluten-free Banza Cavatappi)
  • 1 ripe avocado
  • 1 egg
  • 1 1/2 tbs. nutritional yeast
  • 1 tbs. lemon juice
  • 3/4 tsp. salt (adjust to taste)
  • 1/2 tsp. black pepper (adjust to taste)
  • 1/2 tsp. garlic powder
  • Optional: Add pancetta or bacon bits for an extra savory bite!

Recipe:

  1. Cook pasta according to package directions (reserve some pasta water for later, just in case).
  2. While your pasta is cooking, add avocado, egg, nutritional yeast, lemon juice, salt, pepper, and garlic powder to a blender. Blend until creamy and well-combined.
  3. Add the avocado sauce to a medium or large saucepan and cook over very low heat for 2-3 minutes. Mix in the cooked pasta and stir for another 1-2 minutes (we don’t want to overcook and scramble the eggs). If the sauce is too thick, add in a bit of your reserved pasta water. At this point, you’re welcome to add in optional chopped pancetta or bacon.
  4. Transfer to a serving bowl. Optionally top with extra pepper and/or sliced almonds for crunch. Serve warm!

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Spicy Chickpea Pockets (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

Crispy, hearty, spicy…need I say more?

If you’re on “Cooking TikTok,” you may have seen the pan-fried spring rolls trend. This is my rendition, and I am obsessed. I was already a fan of regular spring rolls, but crispy? Sounded like heaven…

I wanted to make an Asian-inspired filling that was hearty and protein-packed. I thought about the types of dipping sauces I like with spring rolls, and sweet chili sauce popped into my head. Why not make my own sweet chili sauce and incorporate it into my filling? Enter chickpeas (and some veggies), and these spicy chickpea pockets were born. I hope you enjoy them as much as I do!

Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 6 pockets

Ingredients:

Sauce

  • 1 large clove garlic, finely chopped
  • 1/2 tsp. red chili flakes (this can be pretty spicy, so adjust to taste)
  • 1/2 tsp. salt
  • 2 tsp. apple cider vinegar
  • 4 tsp. honey
  • Optional: Make additional sauce for dipping. For the dipping sauce, halve the salt, apple cider vinegar, and honey.

Filling

  • 1 cup canned or cooked chickpeas
  • 1 medium carrot
  • 1/8 yellow onion
  • Approx. 15 stems of cilantro

Wrapper

  • 6 rice paper wrappers (about 22 cm diameter)
  • Small bowl of water

Recipe:

  1. Mix sauce ingredients together in a small bowl.
  2. Finely dice carrot and onion. Remove the stems from the cilantro, and roughly chop the leaves.
  3. In an oiled medium sauce pan, add carrots and cook for 5 minutes over low heat. Add onions, chickpeas, and sauce. Sauté over medium heat for approximately 5 minutes or until all ingredients are cooked and softened.
  4. Transfer chickpea mixture to a medium bowl. Using a fork or potato masher, mash mixture to break down chickpeas. Add cilantro and mix well.
  5. On a large plate, take a rice paper wrapper and brush water over both sides. It may take a few moments to become pliable–do not over-wet the paper (it will become too soft and rip). In the middle of the wrapper, add about 2 tablespoons of the chickpea mixture. Carefully fold the wrapper like a burrito and set off to the side. Repeat for the remaining 5 wrappers to create 6 “chickpea pockets.”
  6. Add the chickpea pockets (thickest side of the wrapper should go down first) to a well-oiled, medium sauce pan over low-medium heat. Cook until lightly browned and crispy. Flip and cook the other side until lightly browned and crispy.
  7. Serve warm!

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Best Granola Ever (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Snack, Soy-Free, Vegan

I can eat this in one sitting…

I’m very particular about my granola. I like it chunky, nutty, and au naturel. I’ve tried my fair share of store-bought granolas (there definitely are some good ones!), but most are heavy on refined sugars, don’t have enough chunks, and just don’t have the right flavor. This granola clusters recipe totally changes the game. I don’t find hazelnuts enough in granola, and adding them here adds a perfect, nutty depth. Plus, the mix of cinnamon and maple syrup creates a sense of warmth and coziness–perfect for the winter months!

Enjoy this granola as a snack (I will literally eat this by the handful), over yogurt and fruit, or however you like it. It is definitely a pantry staple for me…

Prep Time: 5 minutes
Cook Time: 5-7 minutes
Serves: 2 1/2 cups of granola

Ingredients

  • 2 cups rolled oats
  • 2 tbs. chopped hazelnuts
  • 2 tbs. pumpkin seeds
  • 2 tbs. almond butter
  • 3 tbs. maple syrup
  • 1 tsp. cinnamon
  • 1/4 tsp. salt (adjust to taste)

Recipe

  1. Preheat oven to 400° Fahrenheit (Convection Bake).
  2. Mix all ingredients together in a medium bowl.
  3. Line a baking sheet with parchment paper. Press granola evenly into a rectangle (about 1/2-3/4 cm thick) onto the parchment paper.
  4. Bake for 5-7 minutes or until golden brown. Let cool completely before breaking rectangle into clusters. Enjoy!

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Chicken Maple Meatballs (Dairy-Free & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free

This meatball just won Meatball of the Year.

I know humility is a virtue, but this meatball recipe is absolutely the Best. Meatball. Ever. I’m usually one to grab ground turkey at the grocery store, but my local market was out of ground turkey this week (shocking, I know). So, I opted for ground chicken instead. I am glad I did–and so will you, once you try this recipe.

Since it’s fall, I wanted to make something cozy, and maple syrup seemed like the way to go. I never thought I would be putting maple syrup in my meatballs, but I’m all for it. The maple syrup doesn’t make the meatballs sweet, but it adds a sort of nutty, warm flavor to the dish. Now, I’ve got leftovers for days, but I’m not complaining. Try it out–you won’t regret it!

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serves: 12-15 meatballs

Ingredients:

  • 1 lb. ground chicken
  • 1 tbs. pure maple syrup
  • 2 tsp. apple cider vinegar
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic powder

Recipe:

  1. Add all ingredients to a medium mixing bowl. Using a fork, gently mix together, trying to keep the mixture as fluffy as possible.
  2. Using two spoons, shape meatball mixture into 1.5 inch sized balls.
  3. In an oiled pan over medium-low heat, pan fry meatballs for 2-5 min on each side, or until lightly browned. Keep the lid on the pan while cooking to lock in the moisture. I fried the meatballs on three sides, allowing the meatballs to cook all the way through.
  4. Serve with your favorite pasta and sauce. I’m using my roasted red pepper sauce (recipe on the blog). Enjoy!

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