Tag

gluten-free

Browsing
30 Minutes or Less

Brussels Sprout Salad

By
overhead image of brussels sprout salad with walnuts and pomegranate seeds on the side.

Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

brussels sprout salad in a a bowl with serving utensils.

What You’ll Need to Make Brussels Sprout Salad

Brussels Sprouts – You can either buy shaved Brussels sprouts, or shave them yourself with a mandoline or sharp knife. If using a mandoline, cut off the the stem end of each sprout, then run the sprout down the mandoline to thinly slice. Or, if using a knife, remove the stem end then place the sprout on its side on a cutting board, then make thin slices through the sprout. Once shaved, your sprouts are ready to add to this delicious salad!

Pomegranate Arils/Seeds – First thing I want to note is that pomegranate arils are the exact same thing as pomegranate seeds. When buying your pomegranate for this salad, you have two options, you can either purchase the seeds out of the pomegranate, or you can purchase a whole pomegranate and remove the seeds yourself. I always opt for the latter option because it’s so much cheaper, and super easy to do! For help on how to cut a pomegranate, check out my step-by-step tutorial HERE.

Walnuts – Chopped walnuts add the perfect crunch to this recipe! Walnuts are creamy and buttery, and simply so good in this salad. However, if you don’t have walnuts, feel free to use any nut you have on-hand! Others I recommend are pine nuts, chopped pecans, or even unsalted pumpkin seeds.

Soft Cheese – Any soft cheese will taste great in this Brussels sprout salad! I used a soft chèvre goat cheese, and it was perfectly tangy and delicious. Though crumbled feta, blue cheese, or even freshly grated parmesan cheese work perfectly too.

dressing being poured over brussels sprout salad.

Tips and Tricks

  • This is the perfect make-ahead side dish for holiday parties or potlucks! The flavors get better with time, so go ahead and dress the salad then let it sit in the fridge until ready to serve. I just wouldn’t recommend letting it sit for more than 4 hours before eating, at that point, it’ll begin to lose its crunch.
  • Have fun with this recipe! Don’t be shy, switch up ingredients based on your preferences. Sub pears for the apples, blueberries for the pomegranate, and use any kind of cheese you’d like!
close-up image of brussels sprout salad in a bowl.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a vegan Brussels sprout salad, either replace the cheese with your favorite vegan soft “cheese,” or leave the cheese out altogether, it’ll still be delicious and full of flavor!

Make it Nut-Free: Simply leave out the walnuts, or replace them with unsalted pumpkin or sunflower seeds.

Add Protein: Take this from a side dish to the main course by adding some lightly seasoned chicken (grilled or oven-roasted is best), or bulk it up with a can of your favorite white beans!

overhead image of brussels sprout salad with walnuts, pomegranate seeds, and goat cheese on the side.
5 from 1 vote

Brussels Sprout Salad

Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings

Ingredients

For the salad:

  • 4 cups thinly sliced Brussels sprouts
  • 1 apple, thinly sliced
  • 1/2 cup pomegranate arils (seeds)
  • 1/3 cup walnuts, roughly chopped (pecans or pine nuts work too!)
  • 1/4 cup dried cranberries
  • 1/4 cup soft cheese, crumbled (goat cheese, feta, gorgonzola, etc)

For the dressing:

  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1/2 teaspoon salt

Instructions

  • Add all salad ingredients to a large bowl and toss.
  • Add all dressing ingredients to a small bowl and whisk to combine.
  • Pour dressing over salad, then either let sit in fridge for up to 3 hours, or serve immediately.

Nutrition

Calories: 300kcal
View Post
By
Gluten-Free

Gluten-Free Thanksgiving Recipes

By

Wondering what to make this thanksgiving? Let me help you with that! These gluten-free recipes are all just as easy as they are DELICIOUS. Perfect for all types of diets, even those without restrictions will go crazy for these thanksgiving dishes!

Gluten-Free Cornbread

gluten-free cornbread with milk on the side.

This gluten-free cornbread tastes just like the real thing! Trust me when I tell you, no one will taste the difference.

Vegan Charcuterie Board

overhead image of the entire vegan charcuterie board with white wine, utensils, and bread on the side

No cooking needed – a total win!

Vegan Spinach Artichoke Dip

chip scooping vegan spinach artichoke dip

Serve warm with your favorite gluten-free tortilla chips! I love these chips.

Gluten-Free Stuffing

Gluten-Free Stuffing

Don’t miss out on this classing Thanksgiving side dish just because you’re gluten-free! Make this super easy, totally gluten-free recipe the whole family will love.

Kale Caesar Salad

dressing being poured over kale caesar salad

Throw in some gluten-free croutons for a nice crunch!

Pomegranate Martinis

Be the real Thanksgiving MVP with this dangerously delicious cocktail.

Gluten-Free Apple Crisp

Gluten-Free Apple Crisp

A super simple, one-bowl dessert – perfect!

Gluten-Free Sugar Cookies

stack of gluten-free sugar cookies

A holiday classic! Simply cut into your favorite festive shapes and decorate however you’d like.

5-Ingredient Christmas Crack

christmas crack pieces on a baking sheet with milk on the side

Jump start the Christmas celebrations with this 5-ingredient gluten-free (& vegan!) Christmas crack.

Easy Microwave Vegan Fudge

close up image of fudge without condensed milk

Saved the best for last – this vegan fudge is totally gluten-free, and made in the microwave. Talk about EASY!

View Post
By
30 Minutes or Less

One-Pot Mexican Soup

By
overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!

overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

What You’ll Need to Make Mexican Soup

Chicken – This recipe calls for chicken breasts, but really any cut of chicken will work. My one recommendation when it comes to buying your chicken, is to make sure it’s boneless and skinless. This’ll make the cooking and dicing process much easier! Also, for a vegan/vegetarian Mexican soup, check out the “Adjust This Recipe to Your Dietary Needs” section below.

Chicken Broth – I used chicken bone broth in my Mexican soup for an extra boost of nutrients. However, any chicken broth, or even chicken bouillon dissolved in water will do the trick. And if you don’t have chicken broth, feel free to use vegetable broth instead.

Taco Seasoning – Two tablespoons of taco seasoning load this soup up with TONS of delicious flavor! This addition makes this recipe even easier to throw together. Though if you don’t have taco seasoning, feel free to use a combo of your favorite Mexican spices. I love smoked paprika, cumin, garlic powder, onion powder, and dried oregano.

Jalapeño – While optional, I love throwing in a diced jalapeño for extra flavor and spice! However, for a mild soup, try just half a jalapeño. Or, feel free to leave it out altogether.

mexican chicken soup in a bowl with a spoon.

Tips and Tricks

  • I highly recommend doubling this recipe! Leftover Mexican soup tastes just as good, and is easy to reheat and enjoy all week long. Heck, you can even freeze it for up to three months!
  • For a heartier meal, add rice! I love adding in a cup or two of cooked rice to my soup. And to keep things super easy, I typically opt for a pre-cooked microwaveable rice.
  • You can also make this Mexican soup in the Instant Pot! To do that, use the sauté function to cook up with veggies. Then, add the remaining ingredients, seal the lid and cook on high pressure for 15 minutes. After 15 minutes, remove the chicken, dice it up, then add it back into your soup – that’s it!
close-up overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a vegan or vegetarian Mexican soup, replace the chicken with two cans of your favorite beans – I love either black beans or navy beans! Also, replace the chicken broth with vegetable broth.

Make it Gluten-Free: While mostly gluten-free, make sure the taco seasoning you use is 100% gluten-free as well!

overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.
No ratings yet

One-Pot Mexican Soup

This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, minced
  • 1 quart chicken broth
  • 1 (14-ounce) can crushed tomatoes
  • 1-2 pounds chicken breast
  • 2 tablespoons taco seasoning
  • salt, to taste

Instructions

  • Heat olive oil in a large pot over medium heat, Add in the onion, celery, carrots, garlic, and jalapeño. Cooked 4-5 minutes, or until veggies are tender.
  • Add in chicken broth, crushed tomatoes, chicken, taco seasoning, and salt.
  • Bring to a boil then reduce heat to a simmer, cook uncovered for 20 minutes. Remove chicken from pot, dice into ½-inch pieces, then transfer back into pot. Stir to combine then serve warm with fresh cilantro, lime juice, avocado, sour cream, and tortilla chips.

Nutrition

Calories: 300kcal
View Post
By
30 Minutes or Less

Perfect Air Fryer Baked Potato

By
air fryer baked potato in an air fryer basket with butter and chives on top.

Crispy on the outside, soft and fluffy on the inside – PERFECT air fryer baked potato! Three ingredients, a few simple steps, and 30 minutes is all this easy air fryer recipe requires. This foolproof method yields flawless baked potatoes every time.

close-up overhead image of an air fryer baked potato with butter and chives on top.

What You’ll Need to Make an Air Fryer Baked Potato

Russet Potato – Four medium russet potatoes fit comfortably in most air fryer baskets. Start by scrubbing and rinsing each potato well before cooking. Potatoes grow literally IN the dirt, so they’re pretty filthy and should be washed thoroughly!

Oil – Olive or avocado oil work best, but really any kind of oil will cook your air fryer baked potato to perfection! The only rule here is to really lather up each potato in oil, this’ll guarantee an ultra-crispy skin.

Salt – Plenty (and I meant plenty) of salt! Cover each potato in a large pinch of salt before cooking. Since salt is the only seasoning here, it’s important to use it liberally.

overhead image of a loaded air fryer baked potato with chives on the side.

Tips and Tricks

  • Pierce each potato all over with a fork before cooking! This’ll create vent holes in your potato, ensuring it cooks perfectly and evenly all the way through.
  • Enjoy your air fryer baked potato however you’d like. For a loaded baked potato, check out the section below!
  • Store leftover baked potatoes in an airtight container in the fridge for up to 5 days. To reheat, simply pop in the microwave for 1 minute, or back into the air fryer for 5 minutes at 400° Fahrenheit.
a loaded air fryer baked potato with sour cream, bacon, and chives on top.

Make a Loaded Air Fryer Baked Potato

For a loaded air fryer baked potato, add…

  • Butter
  • Shredded Cheese
  • Chives
  • Sour Cream
  • Black Pepper
  • Crispy Bacon
  • & anything else your heart desires!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: If you’re looking to jazz up this recipe the vegan way, top your baked potato with vegan butter, vegan sour cream, and a sprinkling of nutritional yeast – YUM!

Make it Dairy-Free: For a dairy-free air fryer baked potato, top it with a drizzle of olive oil instead of butter, the result is just as creamy and delicious.

close-up overhead image of an air fryer baked potato with butter and chives on top.
5 from 1 vote

Perfect Air Fryer Baked Potato

Crispy on the outside, soft and fluffy on the inside – PERFECT air fryer baked potato! Three ingredients, a few simple steps, and 30 minutes is all this easy air fryer recipe requires. This foolproof method yields flawless baked potatoes every time.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 4 medium russet potatoes, washed well then dried
  • 2 tablespoons olive oil, or avocado oil
  • salt, to taste

Instructions

  • Pierce each potato with a fork all over its surface.
  • Rub each potato with oil, then sprinkle all over with a generous pinch of salt.
  • Place potatoes in air fryer basket, then cook at 400° Fahrenheit for 35 minutes, flipping potatoes halfway through cooking.
  • Remove potatoes from air fryer basket, slice down the center and split each potato open exposing the inside flesh. Top with butter, shredded cheese, sour cream, chives, crispy bacon, additional salt, and black pepper.

Nutrition

Calories: 300kcal

More Easy Air Fryer Recipes

View Post
By
30 Minutes or Less

Instant Pot White Chicken Chili

By
overhead image of Instant Pot white chicken chili with cilantro and avocado on top

Quick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!

close-up overhead image of Instant Pot white chicken chili with cilantro and avocado on top

What You’ll Need to Make Instant Pot White Chicken Chili

Chicken – Duh! Two boneless and skinless chicken breasts are the main characters of this show. However, if you don’t have chicken breasts, you can certainly use one to two pounds of any chicken part. Boneless and skinless chicken thighs would work great in this chili recipe, too!

White Beans – A can of drained and rinsed white beans make for a heartier soup. They cook up perfectly soft and creamy in the Instant Pot, and absorb a ton of flavor. Any kind of white bean will work too! I used cannellini beans, but navy, great northern, or even lima beans would taste just as delicious.

Jalapeño – One jalapeño adds loads of flavor, but very (and I mean VERY) little spice! If you’re worried about any spice, use just half a jalapeño instead. Or, if you’re like me, and loooove spice – use two or three whole jalapeños in this Instant Pot white chicken chili recipe!

Cream Cheese – Melt some cream cheese into the pot for an ultra creamy, and velvety smooth soup! Cream cheese also adds a slight bit of tanginess to this chili, which is just to-die-for.

Instant Pot white chicken chili in a bowl with lime wedges on the side.

Tips and Tricks

  • Serve this easy weeknight meal however you’d like! I love mine with fresh avocado, cilantro, a squeeze of lime juice, and tortilla chips. And not just any tortilla chips, but these Siete Grain-Free Tortilla Chips – yum!
  • If the cream cheese and sour cream won’t melt in the last step, then turn your Instant Pot back on to the sauté setting. This’ll heat the pot up and help melt the creams!
  • Store leftover Instant Pot white chicken chili in an airtight container in the fridge for up to four days. Or, to enjoy weeks later, freeze this chili for up to three months! To reheat, simply transfer to the fridge for a few hours, then reheat in a pot until warm throughout.
close-up image of Instant Pot white chicken chili in a bowl with avocado and cilantro on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a fully vegan or vegetarian white chili recipe, then replace the chicken with an additional can of white beans. Also, sub the chicken broth for vegetables broth – it’s that easy!

Make it Dairy-Free: Use your favorite dairy-free cream cheese and dairy-free sour cream in this Instant Pot white chicken chili. Or, replace both of those things with a can of full-fat coconut milk, just as creamy and delicious!

overhead image of Instant Pot white chicken chili with cilantro and avocado on top
No ratings yet

Instant Pot White Chicken Chili

Quick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeño, seeded and chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 boneless and skinless chicken breasts
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 quart chicken broth
  • 1/2 cup sour cream or unsweetened plain Greek yogurt
  • 1/4 cup cream cheese
  • 1/2 cup fresh cilantro, chopped

For serving:

  • Tortilla chips
  • Additional fresh cilantro
  • Lime wedges
  • Avocado, sliced

Instructions

  • Turn Instant Pot to sauté setting and add in olive oil. Once oil is hot, add in the onion, garlic, and jalapeno. Sauté for 2-3 minutes or until veggies are tender.
  • Add the cumin, paprika, chili powder, salt, and black pepper, then cook for just 1 minute.
  • Add in the drained beans, chicken breast, diced green chiles, and chicken broth (in that order). Secure the lid and cook on high pressure for 15 minutes, then manually release the steam.
  • Remove chicken from Instant Pot and shred with two forks before adding back into the pot. While chili is still hot, add in the sour cream, cream cheese, and fresh cilantro then stir to combine. Serve warm with tortilla chips, additional cilantro, fresh avocado, and lime wedges.

Nutrition

Calories: 300kcal
View Post
By