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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Nutty Chocolate Truffles (Vegan & Gluten-Free)

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

Dessert, but make it healthy.

These truffles aren’t so much dessert as they are an all-day snack because I cannot stop eating them. I think the secret is the tahini. I never thought sesame and chocolate would go together…but they’re really a match made in heaven. The almond flour (which adds great texture!) and the maple syrup just elevate that nutty flavor. I make these at least once a week, probably more. Aside from being delicious, they also only take 5 ingredients, so I really have no excuses not to make them. I’ll stash them in my bag for an afternoon snack or snag a few as a post-dinner dessert. They’re easy and quick and so worth it!

Prep Time: 10 minutes
Serves: 6 truffles

Ingredients

  • 2/3 cup almond flour
  • 2 tbs. cocoa powder
  • 2 tbs. tahini (adjust for texture)
  • 1 tbs. maple syrup (adjust for texture and sweetness)
  • Pinch of salt
  • Optional: 1 tsp. cocoa powder for dusting

Recipe

  1. Mix all ingredients together in a medium bowl. Use the back of a spoon to push the mixture together–it will feel dry at first, but it will blend after a few rounds of mixing. Add more tahini or maple syrup if the texture is too dry.
  2. Shape mixture into six 1-inch balls. Optionally toss or dust with cocoa powder.

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Roasted Date Brussel Sprouts (Vegan & Gluten-Free)

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

Fall starts now.

It’s the first day of fall, a.k.a time to bring out the bad boys (brussels sprouts). I’ve had brussels sprouts a million and a half ways, but these may just take the top spot. First of all, they’re roasted (keep steamed brussels sprouts away from me!). Second, you can’t add dates and cashes and not love the flavor. The medjool dates–plus a hint of honey–bring just enough sweetness to take away the bitterness of the brussels sprouts while not stealing the show. And the cashews? The nuttiness and crunchy texture bring the whole dish together.

These brussels sprouts are perfect for honestly any kind of fall meal. Cozy night in, date night (and a glass a wine), or Thanksgiving. Enjoyyy!

Prep Time: 5-8 minutes
Cook Time: 12 minutes
Serves: 2 servings

Ingredients:

  • 2 cups shaved brussels sprouts
  • 3 medjool dates, pitted
  • Approximately 15 salted, roasted cashews
  • 1/8 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/2 tsp. oil
  • 1/2 tsp. honey

Recipe:

  1. Preheat oven to 400° Fahrenheit.
  2. Roughly chop the cashews and dates into centimeter-sized pieces.
  3. Toss brussels sprouts, dates, salt, garlic powder, oil, and honey together in a small baking pan (I’m using a 1.6 quart glass baking dish).
  4. Bake for 12 minutes, or until brussels sprouts turn lightly golden.
  5. Mix in the roasted cashews and enjoy!

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Almond Date Protein Balls (Vegan & Gluten-Free)

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

For the days when you have literally no time…

Lately, I’ve had a lot of those days. I don’t have a lot of time for breaks, and when I do, I need a BIG energy boost. Enter my Almond Date Protein Balls. I’ve been making variations of these for years, but I always come back to this recipe. Besides being delicious, they’re packed with nutrients. First, we’ve got one of my all-time favorite superfoods: chia seeds. Chia seeds are a great source of fiber and omega-3s. Then, we’ve got protein from rolled oats and almond butter. Together, they really elevate my energy levels and keep me fuller for longer. Plus, there’s no refined sugar–only dates and honey.

These protein balls are easy to pack and take on the go. Whip them up, store them in the fridge, and grab a few to stash in your purse when you’re heading out. You won’t regret it!

Prep Time: 10 minutes
Serves: 8 protein balls

Ingredients

  • 2/3 cup rolled oats
  • 3 tbs. almond butter (adjust for texture)
  • 2 tsp. honey (adjust for texture)
  • 2 medjool dates, pitted (or 1-2 tbs. raisins)
  • 8 almonds
  • 2 tsp. chia seeds
  • Pinch of salt
  • Pinch of cinnamon
  • Optional: 1 tsp. melted coconut oil

Recipe

  1. Chop dates and almonds into small pieces.
  2. Mix all ingredients together in a medium bowl. Add more almond butter, honey, or coconut oil if mixture is too dry.
  3. Shape mixture into eight 1-inch balls. Enjoy!

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Crispy Cauliflower Tacos (Vegan & Gluten-Free)

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

Vegan never looked so good…

Tacos are a major food group for me. Baja fish tacos, chicken tacos, chorizo tacos…and then there are the vegan tacos. Vegans really stepped up to the plate for this one. I’ve had tofu tacos, mushroom tacos, even cactus tacos. Now, enter the cauliflower tacos. Cauliflower has been turned into pizza crust, gnocchi, “steak,” and buffalo wings, so I wanted to try my hand at cauliflower tacos. They did not disappoint. Crispy on the outside, soft on the inside–need I say more? Plus, with the right toppings (don’t skip the avocado), this dish reaches a whole new level. Enjoy!

Prep Time: 15 minutes
Cook Time: 16-20 minutes
Serves: 3 servings

Ingredients:

Taco / Filling:

  • 1 head of cauliflower
  • 6 corn tortillas
  • 1 tbs. olive oil
  • 1/4 + 1/8 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 + 1/8 tsp. paprika
  • 1/2 + 1/8 tsp. cumin
  • 1/2 tsp. salt

Toppings:

  • 1/4 head red cabbage, shredded
  • 1 avocado, sliced
  • Hot sauce (I love Cholula!)
  • 1 lime, juiced

Recipe:

  1. Cut cauliflower into 1-2 inch florets. Toss with olive oil, garlic powder, chili powder, paprika, cumin, and salt.
  2. In an air fryer, fry cauliflower in batches such that the florets just cover the bottom of the fryer. Cook at 400° Fahrenheit for 8-10 minutes or until browned and cooked through.
  3. Heat tortillas in pan over low heat until warm and pliable.
  4. Add cauliflower and toppings to tortilla. Enjoy!

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Easy Grilled Chicken (Dairy-Free & Gluten-Free)

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

Juicy summer chicken!

This recipe is required for your next summer barbecue! The dry rub only consists of four ingredients, and it brings a great Latin American twist. Inspired by my go-to taco seasoning, the blend of cumin, chili powder, and paprika makes this a quintessential grilling dish. The char that this chicken gets is beautiful and delicious. Plus, the entire process is quick and easy, so you don’t have to miss out on any of your party’s fun! Toss the chicken on the grill, set a timer, grab a drink, and enjoy!

Prep Time: 2 minutes
Cook Time: 18 minutes
Serves: 2 people

Ingredients:

  • 1 lb. chicken tenders
  • 1 tsp. olive oil
  • 1/4 tsp. chili powder (adjust to taste)
  • 1/4 tsp. paprika (adjust to taste)
  • Pinch of cumin
  • Pinch of salt

Recipe:

  1. Heat grill to 400-450° Fahrenheit.
  2. Brush olive oil on both sides of the chicken.
  3. Sprinkle one side with cumin, chili powder, paprika, and salt. Place chicken rub-side down on the grill. Close the grill cover and let cook for 10 minutes.
  4. Sprinkle another pinch of chili powder, paprika, cumin, and salt on the face-up side of the chicken. Flip the chicken and close the grill cover. Let cook for 8 minutes.
  5. Remove chicken from the heat and let sit for 5-10 minutes. This will allow the chicken to continue cooking. Enjoy!

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Baked Hummus Pasta (Vegan & Gluten-Free)

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

Yes, hummus pasta.

You may have seen the viral “baked feta pasta” that has been taking over TikTok. People have been going crazy over baking a block of feta cheese with cherry tomatoes, and then mixing it all together into a pasta sauce. Because I’m dairy-free, I opted for the vegan version of this dish: baked hummus pasta. The hummus and tomatoes add a great tanginess, elevated by the great roasted flavor from baking. It is SO easy to make and SO good.

Prep Time: 5 minutes
Cook Time: 35 minutes
Serves: 2 servings

Ingredients:

  • 2 servings dry pasta
  • 1 1/2 cup cherry tomatoes
  • 1/2 cup hummus
  • 3 cloves garlic
  • 1 tsp. olive oil
  • 1/8 tsp. pepper
  • 1/8 tsp. oregano
  • Pinch of salt (adjust to taste)
  • Squeeze of lemon (optional)
  • Sprig of fresh basil (optional)

Recipe:

Preparation

  1. Preheat oven to 375° Fahrenheit.
  2. Place tomatoes and garlic in a medium glass baking dish. Toss with olive oil.
  3. Dollop hummus into center of dish and sprinkle with pepper and oregano.

Cooking

  1. Bake for 35 minutes, or until tomatoes blister.
  2. Cook pasta according to the box’s directions.
  3. Using the back of a fork, crush tomatoes and garlic. Mix together with the hummus until a creamy sauce forms.
  4. Add salt and lemon juice to taste. Mix the pasta into the sauce and optionally garnish with basil.

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Easy Grilled Asparagus (Vegan & Gluten-Free)

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

Grill Master Level: Unlocked

Summer means barbecue season is upon us! Asparagus is one of my favorite ingredients to grill. Not that pan-frying or baking is boring, but the fire from the barbecue brings out asparagus’ flavor and texture in a whole new way. Plus, with a squeeze of lemon, this asparagus recipe just screams summer.

Cook Time: 7-10 minutes
Serves: 2 servings

Ingredients:

  • 1 bunch of asparagus
  • 1 tsp. olive oil
  • Pinch of salt (adjust to taste)
  • Pinch of pepper (adjust to taste)
  • 1 tsp. fresh lemon juice (adjust to taste)
  • Trader Joe’s “Everything but the Bagel Seasoning” (optional)

Recipe:

  1. Fire up grill to a low heat.
  2. Toss asparagus in olive oil.
  3. Using tongs, carefully place asparagus horizontally across the grill ridges to avoid the asparagus falling through the cracks.
  4. Cover the grill and let cook for 7-10 minutes or until lightly charred.
  5. Remove asparagus from the heat and toss in salt and pepper. Add a squeeze of lemon and dash of “Everything but the Bagel Seasoning” over top. Enjoy!

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Dad’s Oatmeal Raisin Cookies (Vegan & Gluten-Free)

Dairy-Free, Dessert, Gluten-Free, Snack, Soy-Free, Vegan

Crispy on the outside, chewy on the inside…

This Father’s Day, I’m making my dad’s favorite: oatmeal raisin cookies. When I was younger, I stayed as far away from oatmeal raisin cookies as I could. For me, it was chocolate chip or nothing! Now, I love oatmeal raisin cookies, and they’ve become a special staple for my family. They bring back memories of home, family, and laughter. I hope these do the same for you!

Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 6-8 cookies

Ingredients

Dry:

  • 1 cup oat flour
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt
  • 2 tbs. rolled oats
  • 2 tbs. raisins, packed (more to taste)

Wet:

  • 2 tbs. maple syrup
  • 1 tbs. coconut oil, softened
  • 1 tbs. almond butter
  • 1/2 tsp. vanilla extract

Recipe

Preparation:

  1. Preheat oven to 350° Fahrenheit. Line a baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, mix together oat flour, cinnamon, baking soda, baking powder, and salt.
  3. In a medium bowl, mix together wet ingredients.
  4. Mix dry mixture into wet ingredients until a wet dough forms. Fold in rolled oats and raisins.

Baking:

  1. Roll dough into small balls, about 1 inch across. Using a fork, press balls into circular discs on the baking sheet, about 1 1/2 to 2 inches across. The cookies will expand slightly in the oven.
  2. Bake for 12 minutes, or until slightly crispy on top. Let cool for 10 minutes to allow the cookies to firm up before enjoying.

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Honey Miso Salmon (Dairy-Free & Gluten-Free)

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

Easiest salmon ever.

This recipe is a powerhouse of healthy ingredients—and you only need five! With salmon, we’re getting a great source of protein and omega-3 fatty acids. With honey, we get a load of antioxidants. With miso, which is made of fermented soybeans, we’re packing in the probiotics and vitamins. But, science aside, this recipe is just too delicious not to try. You can make salmon so many different ways, but I love the Asian twist on this. If you don’t know what umami tastes like (umami is the “fifth” taste outside of sweet, salty, sour, and bitter), you’ll definitely get it with this savory miso.

Prep Time: 5 minutes
Cook Time: 12-18 minutes
Serves: 2-3 fillets

Ingredients:

  • 12-16 oz. of salmon (2-3 fillets)
  • 1 tbs. honey
  • 1 tbs. white miso
  • 2 tbs. coconut aminos
  • 1 clove garlic, finely diced

Recipe:

  1. Preheat oven to 400° Fahrenheit.
  2. In a small bowl, mix together honey, miso, coconut aminos, and garlic. Reserve 1 tbs. of the glaze for topping.
  3. Place salmon skin-down on a lined or oiled baking pan. Brush glaze over the top.
  4. Bake for 12-18 minutes, depending on your desired level of “doneness.” For reference, 15 minutes cooked my salmon to a medium level.
  5. Drizzle the reserved glaze over the salmon and enjoy!

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