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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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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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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Creamy Red Pepper Pasta Sauce (Vegan & Gluten-Free)

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

A red pepper and a tomato walk into a bar…

…and get baked (in the oven). When I’m craving pasta, I usually reach for a classic red sauce or pesto, but this recipe is a new favorite. The star ingredient? Roasted red pepper. It takes pasta sauce to a whole new level. And it’s CREAMY. The tahini adds a creamy taste and texture, without any of the dairy. I’ve literally been having this pasta every night, and I have no regrets.

Plus, this sauce is so easy to make. If you’re running around and don’t have time to stand over a stove and stir, this is the recipe for you. Toss the veggies in the oven, and get back to what you were doing. Then, blitz it all together in a blender and you’re done!

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 1 cup sauce (3-4 pasta servings)

Ingredients:

  • 1 medium red bell pepper
  • 3 gloves garlic
  • 1/4 medium yellow onion
  • 10-12 cherry tomatoes
  • 2 tsp. tahini
  • 1 tbs. fresh basil, packed
  • 1 tsp. fresh lemon juice
  • 1-2 tsp. olive oil
  • 1/2 tsp. salt
  • 1/4 + 1/8 tsp. pepper

Recipe:

Preparation

  1. Preheat oven to 400° Fahrenheit.
  2. Slice the bell pepper in half, lengthwise. Remove the core and seeds. Separate the onion into its layers.
  3. Add bell pepper, onion, tomatoes, and garlic to a baking pan. Toss with 1-2 tsp. of olive oil.

Cooking

  1. Bake the pepper, onion, tomatoes, and garlic for 30 minutes, or until the pepper and tomatoes are brown and blistering. Let cool for 5 minutes.
  2. Add roasted ingredients to a blender with tahini, basil, lemon juice, salt, and pepper. Blend into a creamy mixture.
  3. Enjoy over your favorite pasta!

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Southwest Bean Salad (Vegan & Gluten-Free)

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

Texas in a bowl.

I started work this week and am in need of quick, easy recipes. I whipped up this salad during my lunch break, and it is here to stay! I love the light creaminess of the cilantro lime dressing, which pairs perfectly with the bright freshness of the corn and tomatoes. Plus, the beans and chickpeas add great protein to get me through a long work day!

This salad also keeps well in the fridge, so you can make it ahead of time. It’s perfect for a quick meal or your last-minute summer barbecue with friends. Delicious!

Prep Time: 15 minutes
Serves: 2 bowls

Ingredients:

Salad

  • 1 cup canned kidney beans, unsalted
  • 1/2 cup frozen corn, defrosted (or fresh if in season!)
  • 1/2 cup cooked or canned chickpeas
  • 5-10 cherry tomatoes, sliced (depending on size)
  • 1/4 cup yellow onion, diced
  • 1/2 ripe avocado, chopped

Dressing

  • 1/2 cup fresh cilantro, packed
  • 1 tbs. tahini
  • 2 tsp. lime juice (adjust to taste)
  • 1-2 tbs. water (adjust for desired thickness)
  • 1/4-1/2 tsp. salt (adjust to taste)

Recipe:

  1. In a medium bowl, mix together kidney beans, corn, chickpeas, tomatoes, and onion.
  2. In a food processor or small blender, blend cilantro, tahini, lime juice, 1-2 tbs. water (add in increments until dressing reaches desired thickness), and 1/4 tsp. salt.
  3. Toss salad with dressing, plus a few more pinches of salt (adjust to taste). Mix the avocado in last to avoid getting mushy. Enjoy!

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Asian Turkey Lettuce Cups (Dairy-Free & Gluten-Free)

Dairy-Free, Entree, Gluten-Free

Goodbye Chinese takeout, hello Asian turkey lettuce cups.

I first came up with this recipe about two and a half years ago, and it’s been a family favorite ever since. Asian food can get really greasy really fast, but these turkey lettuce cups are a wonderful exception. The tamari-almond butter sauce adds a nutty richness, balanced out by the crisp lettuce and fresh veggies. You are definitely going to want to try this one.

Also, this meal is great for sharing! Everyone can build their own lettuce cups, adding whichever toppings they want. You can mix up the toppings, too. Fresh squeezed lime and crushed peanuts can add a new depth of flavor!

Prep Time: 20-25 minutes
Cook Time: 15-20 minutes
Serves: 3-5 lettuce cups

Ingredients:

Filling

  • 1/2 lb. ground turkey
  • 1 large clove garlic
  • 1/4 small yellow onion
  • 1/4 medium bell pepper

Sauce

  • 1 1/2 tbs. almond butter
  • 2 tbs. tamari
  • 1/4 tsp. grated ginger
  • 1 tsp. honey
  • Pinch of red pepper flakes (optional)

Lettuce Cups and Toppings

  • 1 small head of green leaf lettuce
  • Sliced carrots
  • Sliced cucumber
  • Cilantro

Recipe

Preparation:

  1. (Filling) Mince garlic, and dice the onion and bell pepper into small pieces.
  2. (Sauce) In a small bowl, mix together the almond butter, tamari, ginger, honey, and red pepper flakes until a creamy mixture forms.

Cooking:

  1. Add garlic and onion to a medium non-stick pan over low heat. Sauté until fragrant.
  2. Add the ground turkey to the pan and use a spatula to break into smaller chunks.
  3. Once the ground turkey begins to brown, add the bell pepper and sauce. Stir occasionally for about 10 minutes, or until turkey is cooked through.

Assembly:

  1. Add the desired amount of filling and toppings into a lettuce leaf (“cup”). Enjoy!

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Easy Pesto Pasta (Vegan & Gluten-Free)

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

When life gives you basil, make pesto.

Okay, folks. Here is my favorite traditional pesto recipe. It’s quick and easy, but by toasting the pine nuts and garlic we’re elevating this pesto to a whole other culinary level. It is delicious. You can toss this pesto over your favorite pasta (see below for my go-to’s) and save any leftovers for another day!

That said, I know taking out the food processor can dissuade a lot of people. I hear you. When I do not have the energy to pull out my food processor, I opt for my Nutribullet instead. Saves time and cleanup! Just make sure your blender’s blades are low enough to the bottom of the container to sufficiently blend the ingredients.

Cook Time: 20 minutes
Serves: 2 bowls

Ingredients:

  • 1 cup fresh basil, packed
  • 2 tbs. olive oil (add more for a thinner consistency)
  • 1/3 cup pine nuts
  • 3 cloves garlic
  • 1 tbs. freshly squeezed lemon juice
  • ½ tsp. salt
  • 1-2 cups pasta (I recommend Whole Foods Cauliflower Gnocchi or Banza Chickpea Rotini)
  • 4-6 cherry tomatoes (optional garnish)
  • 2-5 chopped almonds (optional garnish)

Recipe:

  1. Toast pine nuts and garlic over low heat for 3 minutes or until lightly browned. No need to oil the pan, but make sure you keep an eye on the nuts and garlic. They brown quickly!
  2. Begin cooking your pasta of choice. If you’re using cauliflower gnocchi, I highly recommend pan frying the gnocchi until lightly browned. The texture and flavor is great!
  3. Add basil, pine nuts, garlic, olive oil, lemon juice, and salt to a food processer (or blender!) and blend until a creamy consistency forms.
  4. Stir in desired amount of pesto into the cooked pasta. Optionally top with tomatoes and chopped nuts, and enjoy!

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Tahini Lemon Salad (Vegan & Gluten-Free)

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

You’ll never buy a store-bought salad again…

This is hands-down my favorite salad I’ve ever made. A few months ago, I started experimenting with tahini, and it is a GAME. CHANGER. It adds such a great creamy, nutty flavor to the dressing and pairs perfectly with the bright tanginess of lemon. Plus, all the protein and veggies make this salad satisfying, which I can’t say the same about all the salads I’ve had…

I’m including my favorite ingredients below, but I tend to switch it up every week. Some of my go-to’s are cooked beets (adds a nice pop!) and shelled edamame (extra protein). I also love to top this salad with falafel or chicken.

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2 bowls

Ingredients:

  • 1 medium bunch of mixed greens or kale (or the amount of greens you like to add to your salad!)
  • 1/3 cup cooked chickpeas (or canned)
  • 1/2 ripe medium avocado
  • 1 cup frozen broccoli (if using fresh broccoli, flash boil it to soften the stalks)
  • 2 tbs. chopped almonds
  • 1-2 tbs. lemon juice (adjust to taste)
  • 1-1 1/2 tbs. tahini (adjust to taste)
  • 1 tsp. salt (adjust to taste)
  • 1 tsp. black pepper (adjust to taste)

Recipe

Preparation:

  1. (If using kale) Chop kale into small pieces and massage in a large bowl with 1 tbs. lemon juice and 1/2 tsp. salt. This will make the leaves tender. The leaves will wilt, so make sure you have enough to build your salad.
  2. Cut avocado into 1/2 inch cubes.

Cooking:

  1. Add broccoli to a well-oiled pan over medium heat. Toss broccoli as it begins to brown, adding in 1/4 tsp. salt and 1/4 tsp. pepper (or to taste). Sauté until broccoli is browned or lightly charred.

Assembly:

  1. Place greens, chickpeas, broccoli, almonds, lemon juice, and remaining salt and pepper (or to taste) to a large bowl. Drizzle over tahini and toss until well combined.
  2. Mix in the avocados last (or arrange on top) to prevent them from getting mushy.

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