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.

Processing…
Success! You're on the list.

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!

Get notified when I post a new recipe!

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!

Processing…
Success! You're on the list.

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!

Get notified when I post a new recipe!

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.

Get notified when I post a new recipe!

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!

Get notified when I post a new recipe!

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.

Processing…
Success! You're on the list.

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!

Get notified when I post a new recipe!

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!

Get notified when I post a new recipe!

Blueberry Crumble (Vegan & Gluten-Free)

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

Ooey, gooey goodness.

It doesn’t matter what time of year it is. You have got to make this blueberry crumble. The blueberry-lemon tang is perfect for summer, and the toasty crumble can warm up any fall day. It’s sweet, nutty, juicy, and an absolute crowd pleaser. I made up this recipe for my family’s Memorial Day brunch. Turns out, they loved it. Everyone was surprised that it was actually healthy. I didn’t measure the ingredients, so I had to make it again this weekend before posting on the blog. But I’m not complaining! Made with whole and natural ingredients, this crumble delivers on both taste and health!

Prep Time: 20-25 minutes
Cook Time: 20-25 minutes
Serves: 6-8 squares

Ingredients:

Base

  • ¾ cups rolled oats
  • ¼ cup roasted almonds
  • 1 ½ tbs. almond butter
  • 1 ½ tbs. melted coconut oil
  • 2 tbs. maple syrup
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1/8 tsp. salt

Filling

  • 1 ¼ cups frozen blueberries
  • ½ tsp. lemon zest
  • 2 tbs. cup lemon juice
  • 1 2/3 tbs. coconut sugar
  • 1 tsp. arrowroot starch

Crumble

  • 1/3 cup of the reserved base
  • ¼ cup rolled oats
  • 1 tbs. roasted almonds
  • 2 tsp. maple syrup
  • ¼ tsp. vanilla extract

Recipe

Base Preparation:

  1. Preheat oven to 375° Fahrenheit, and line a 1.5 quart baking pan with parchment paper (or lightly grease with coconut oil).
  2. In a food processor, blend rolled oats until they form a fine flour. Add almonds, baking powder, soda, and salt, and pulse again until a fine flour forms.
  3. Add almond butter, coconut oil, and maple syrup until a crumbly dough forms. When pressed between your fingers, it should not fall apart.
  4. Reserve 1/3 cup of the dough (not packed) for making the crumble later.
  5. Press the remaining dough into the bottom of the pan, about 1-2 cm thick.
  6. Bake for 5-6 minutes until the base is set up.

Filling Preparation:

  1. Add frozen blueberries to a small pot over low heat. Let defrost and soften for 2-3 minutes.
  2. Add lemon zest, lemon juice, coconut sugar, and arrowroot starch to the pot. Stir occasionally for about 5 minutes.
  3. Turn down the heat to a medium-high simmer and let the filling reduce and thicken, about 5 minutes. Optionally, you can use a spoon to crush some of the blueberries.
  4. Let cool and start on the crumble!

Crumble Preparation:

  1. Add the reserved base dough, rolled oats, almonds, maple syrup, and vanilla extract to the food processor. Pulse until the mixture forms a coarse sand.
  2. Use your fingers to press 1/2 to 3/4 of the mixture into small chunks, about 1 cm across. This will add some texture to the crumble.

Baking:

  1. Spread the blueberry filling evenly over the base.
  2. Distribute the crumble chunks and remaining “coarse sand” mixture over the blueberry filling. I like to let some of the blueberry still peek through.
  3. Bake for 10-12 minutes, or until the crumble is lightly toasted or browned on top.
  4. Let cool completely before enjoying!

Processing…
Success! You're on the list.