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30 Minutes or Less

5-Minute Antipasto Salad

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antipasto salad in a bowl with red wine on the side

This antipasto salad comes together in just 5 minutes! Quick, easy, and exploding with flavor. Loaded with healthy ingredients, and finished off with a 3-ingredient dressing. It’s also entirely gluten-free, with a dairy-free option!

close-up overhead image of antipasto salad on a plate with tomatoes on the side

What You’ll Need To Make Antipasto Salad

Romaine Lettuce – Fresh, crisp, and extra crunchy romaine is the perfect base to this Italian salad. Romaine is hearty, yet super mild, and won’t take away from all the other flavors we have going on in this dish. However, if you don’t have romaine, you can certainly use any other kind of lettuce you’d like. Some fresh arugula would also taste great!

Olives – Feel free to use a variety of your favorite olives in this antipasto salad! I used a combo of green and black olives, which were perfectly briny and delicious. I’ve also made this salad with marinated green olives and it was nothing short of exceptional! Also, if you don’t like olives (first of all, how?!), you can definitely leave them out of this salad altogether.

Salami – I added this Applegate Genoa Salami to my salad, but any brand/type of salami will work here. Smoked salami, spicy salami, thinly sliced salami, etc. will all taste amazing. You can even swap the salami for prosciutto, if that’s more your thing!

Red Wine Vinegar – Either red wine vinegar or white wine vinegar will blend perfectly into our 3-ingredient dressing. The tangy, sour vinegar brings out the abundance of savory flavors in this salad recipe. However, if you don’t have any vinegar on-hand, a tablespoon of lemon juice makes for a great substitution!

fork and spoon lifting antipasto salad out of a bowl

Tips and Tricks

  • This antipasto salad is basically a charcuterie board, served over lettuce. It’s got all the charcuterie things from cured meats to marinated veggies. Therefore, throw any and all of your favorite charcuterie fixings into this simple salad!
  • Make this an Italian-style pasta salad by replacing the lettuce with your favorite cooked pasta! And for a gluten-free pasta salad, use your favorite gluten-free pasta instead.
  • Because this salad holds up so well in the fridge, it’d make a great addition to your weekly meal prep! Simply portion out this salad into four servings, then store the dressing on the side. When ready to eat, remove your pre-portioned salad from the fridge and then dress- that’s it!
close-up image of antipasto salad

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan meal, leave out the pepperoni, salami, and mini mozzarella balls. You can also replace these three ingredients with your favorite vegan protein, such as chickpeas, white beans, or even lentils.

Make it Dairy-Free: Easily make this antipasto salad dairy-free by leaving out the mini mozzarella balls. I personally took this option and my salad was still insanely flavorful and delicious!

5 from 1 vote

5-Minute Antipasto Salad

Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 3 cups romaine lettuce, chopped
  • 12 ounces jarred artichoke hearts, quartered
  • 1 cup mixed olives, halved
  • 1 pint cherry tomatoes, halved
  • 1/2 pound salami, thinly sliced
  • 1/2 cup pepperoncini, drained and sliced
  • 4 ounces sliced pepperoni
  • 1/4 cup jarred roasted red peppers, chopped
  • 1/4 red onion, thinly sliced
  • 8 ounces fresh mini mozzarella balls, optional

For the dressing:

  • 1/4 cup olive oil
  • 1 tablespoon red wine or white wine vinegar
  • 1 teaspoon Italian seasoning

Instructions

  • Add all salad ingredients to a large bowl or serving platter.
  • Make the dressing by whisking together all dressing ingredients in a small bowl, then pour over salad. Serve immediately.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Ultimate Breakfast Bowl (a Maman Copycat!)

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breakfast bowl with coffee and avocado on the side.

Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.

breakfast bowl on a table with coffee and avocado on the side

I stopped by the Maman in SoHo recently for breakfast with a friend. It was my first time eating an actual meal there (usually just stop by for coffee), and it took me exactly .02 seconds to decide what I wanted to order. The Papa’s Breakfast Bowl had my name written allllll over it. “roasted potatoes, bourbon bacon jam, a sunny egg & sliced avocado served with chipotle aioli,” sign me UP.

fork cutting through egg yolk on a breakfast bowl

What You’ll Need To Make The Ultimate Breakfast Bowl

Potatoes – Either yellow potatoes or baby potatoes will work here! I love yellow potatoes for how beautifully they roast up. Perfectly crispy on the outside, while soft and creamy on the inside. I keep the roasted potatoes in this recipe as simple as possible, since we’ve got a few other things going on! Start by tossing them in salt and oil, then roast for 20 minutes. While the potatoes roast, you’ll have just enough time to make your bourbon bacon jam.

Bacon – Any kind of bacon gets the job done. I used a standard no sugar-added bacon, since we’ll add some maple syrup to the jam later on. Though thick-cut or thin-cut makes no difference in this recipe.

Bourbon – Don’t worry, the bourbon in this recipe is totally safe for people of all ages to consume! Once added to the caramelized onions, the alcohol is completely cooked off, leaving behind only the smoky, slightly sweet taste of bourbon. I personally love the little bit of oomph a touch of bourbon gives our savory jam, but if you’d like, you can definitely make this recipe without it.

Mayonnaise – A few tablespoons of good quality mayo is the base to our chipotle aioli. When making aiolis, I always emphasize the importance of starting with a good quality, mild tasting mayo. I used Primal Kitchen’s Avocado Oil Mayo, which not only tastes delicious, but is much healthier than most other mayos on the market.

Eggs – Maman’s version of this breakfast bowl comes with just one fried egg on top. However, you can certainly add as many eggs as you’d like! You even have the freedom to cook your eggs however you prefer them. Over easy, over hard, scrambled, poached, or boiled, your breakfast bowl will taste delicious no matter what!

Microgreens – While cute and tasty, you don’t have to use microgreens in this recipe. You can certainly use any kind of green you’d like. Or, feel free to leave the greens out altogether.

close-up image of a runny egg yolk on a breakfast bowl

Adjust This Recipe To Your Dietary Needs

Make it Vegetarian: The only meat in these breakfast bowls is the bacon. So, simply remove the bacon from the jam, and cook the onions in one tablespoon of avocado oil instead.

Make it Paleo: Swap the yellow potatoes for white sweet potatoes for a paleo breakfast bowl! You’ll also want to omit the bourbon from the jam, and use a paleo-compliant mayonnaise in the chipotle aioli.

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Ultimate Breakfast Bowl (a Maman Copycat!)

Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.
Print Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings

Ingredients

For the potatoes:

  • 3-4 yellow potatoes, cut into 2-inch pieces
  • 1 tablespoon avocado oil
  • salt, to taste

For the bourbon bacon jam:

  • 1 pound bacon, cut into 1-inch pieces
  • 1 yellow onion, sliced
  • 1/4 cup bourbon
  • 1/4 cup maple syrup
  • 3 tablespoons balsamic vinegar
  • small pinch cayenne pepper, optional

For the chipotle aioli:

  • 3 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1/8 teaspoon chipotle powder or 1/2 teaspoon adobo sauce from a can of chipotle peppers
  • 1/8 teaspoon salt

For the bowl:

  • 2 eggs, fried to your liking
  • 1/2 avocado, sliced
  • small handful microgreens, optional

Instructions

For the potatoes:

  • Preheat oven to 450° Fahrenheit and place all potato ingredients on a sheet pan, then toss potatoes to coat in oil and salt.
  • Roast potatoes for 20 minutes, flipping them halfway through.

For the bourbon bacon jam:

  • Cook bacon in a large skillet over medium-high heat, until crispy. Transfer cooked bacon to a paper towel-lined plate, then remove all but 1 tablespoon of bacon fat from skillet.
  • Add sliced onion to skillet and cook for 15 minutes, stirring every few minutes, until dark and beginning to caramelize.
  • Pour in bourbon and scrape up any brown bits from bottom of skillet, then add in maple syrup and balsamic vinegar. Cook 3-5 minutes or until thick and syrupy.
  • Add cooked bacon back into skillet along with pinch of cayenne pepper, cook for an additional 5 minutes then let cool slightly.

For the chipotle aioli:

  • Add all chipotle aioli ingredients to a small bowl and whisk to combine.

For the bowls:

  • Arrange bowls diving roasted potatoes between two bowls. Top each bowl with a fried egg, bourbon bacon jam, sliced avocado, small handful of microgreens, and a drizzle of chipotle aioli.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Oat Flour Pancakes (Made in the Blender!)

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maple syrup being poured over a stack of oat flour pancakes

Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!

a stack of oat flour pancakes with maple syrup being poured on top

What You’ll Need To Make Oat Flour Pancakes

Rolled Oats – Rolled oats are key to making this recipe work! They blend and cook up beautifully in our pancake batter. Some recipes out there will recommend blending your oats into a flour before adding in the other ingredients. However, I found that adding the whole oats directly in with everything else made no difference in the finished dish, and cut out an extra step! Feel free to use either old fashioned rolled oats or quick cook rolled oats, both will work here.

Milk – I used non-dairy milk to keep these oat flour pancakes gluten-free and dairy-free, though you can use any milk you’d like. Some non-dairy milks I recommend are almond milk, hazelnut milk, coconut milk, and oat milk. I’ve also been loving the Elmhurst’s line of plant-based milks – super simple and healthy ingredients!

Maple Syrup – This unrefined sweetener tastes incredible not only on our pancakes, but inside them too! For a sugar-free breakfast, you can easily leave the maple out of this recipe, or substitute it with half a tablespoon of monk fruit sweetener.

a stack of oat flour pancakes with fresh blueberries on top.

Optional Toppings

Feel free to top your oat flour pancakes with…

  • Chocolate Chips
  • Blueberries
  • Sliced Bananas
  • Sliced Strawberries
  • Sprinkles
  • Raspberries
  • Pecans
  • Butter
  • Maple Syrup
  • or Whipped Cream!

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: Use my dairy-free option and sub the regular milk for your favorite non-dairy milk, it’s that easy!

Make it Vegan: Turn these into vegan and gluten-free oat flour pancakes by replacing the egg with a flax egg. To make a flax egg, whisk together 1 tablespoon of ground flax seed and 3 tablespoons of water in a small bowl. Let the flax “egg” sit at room temperature for 10-15 minutes, until it’s thickened, before adding into this recipe.

4.29 from 21 votes

Oat Flour Pancakes

Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!
Print Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings

Ingredients

  • 1 1/2 cups rolled oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk, I used almond milk
  • 2 tablespoons maple syrup
  • 1 egg

Instructions

  • Add all ingredients to a blender and blend until a smooth batter forms (about 30 seconds).
  • Heat a tablespoon of butter or oil in a large skillet over medium heat. Scoop ¼ cup of batter into skillet and add any toppings you’d like.
  • Cook pancake 2-3 minutes per side, then repeat with remaining pancake batter. Serve warm with butter and maple syrup.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Asian Turkey Lettuce Wraps with Savory Peanut Sauce

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overhead image of asian turkey lettuce wraps on a table.

Crisp, fresh, and flavorful Asian-inspired turkey lettuce wraps, topped off with a creamy, savory peanut sauce! Naturally gluten-free, grain-free, dairy-free, and super healthy. These turkey lettuce wraps are the perfect addition to your weekly meal prep, best enjoyed as a quick and easy grab-and-go lunch!

four turkey lettuce wraps on a table, one being picked up.

What You’ll Need To Make Turkey Lettuce Wraps with Peanut Sauce

Ground Turkey – Like chicken, ground turkey is a great source of lean protein. It’s a blank canvas to however you season it, and will leave you feeling full until your next meal. Though if you can’t find ground turkey for this recipe, you can easily use ground chicken instead.

Water Chestnuts – Don’t worry, I didn’t know what a water chestnut was until a few months ago. And while I’m still not exactly sure what it is, I do know that it’s some type of crunchy vegetable commonly sold in cans. You’re most likely to find these canned water chestnuts in either the canned produce aisle, or the ethnic food aisle of your local grocery store. However, if you can’t seem to track down any water chestnuts, don’t worry – this recipe will taste just as delicious without them!

Peanut Butter – The two main things your peanut butter should be for this recipe are creamy and unsweetened. Most peanut butters on the market today unfortunately come sweetened, with some kind of sugar added to them. While I never recommend buying sweetened peanut butter (it doesn’t need the added sugar!), I definitely recommend against buying it for this recipe. Any sugar in your peanut butter will definitely throw off the savory balance of flavors in this peanut sauce.

Butter Lettuce Leaves – This particular variety of leaf is perfect for filling, folding, then eating. They’re crisp, mild, and pretty much melt in your mouth. Though if you can’t find butter lettuce leaves, you can use either iceberg lettuce leaves or romaine lettuce leaves in their place. Really, any type of leaf that will cradle your filling will work here!

turkey lettuce wraps being assembled

Tips and Tricks

  • I highly recommend prepping a big batch of these turkey lettuce wraps ahead of a busy week! They’re my all-time favorite grab-and-go meal, requiring no time at all to heat up and assemble. If meal prepping, I recommend storing the turkey mixture separate from the peanut sauce, and keeping lettuce and any toppings separate as well. When ready to eat, simply reheat the turkey, then fill your lettuce wraps any way you’d like!
  • Feel free to top these wraps however you’d like! I’ve topped mine with everything from kimchi, to shredded carrots, to even simply eating them on their own. It truly doesn’t matter which way you serve these guys, they’re always going to taste delicious.
  • If you’re like me and like a little spice, go ahead and spice these babies up with a little sriracha! Add a couple teaspoons of sriracha to either the filling, as a topping, or both.

Adjust This Recipe To Your Dietary Needs

Make it Paleo: For an entirely paleo meal, use creamy almond butter instead of peanut butter in the savory sauce. Otherwise, these lettuce wraps are an entirely paleo recipe!

Make it Nut-Free: Make this recipe nut-free by swapping out the peanut butter for an equal amount of creamy sunflower seed butter (just make sure it’s unsweetened!).

5 from 2 votes

Asian Turkey Lettuce Wraps with Savory Peanut Sauce

Crisp, fresh, and flavorful Asian-inspired turkey lettuce wraps, topped off with a creamy, savory peanut sauce! Naturally gluten-free, grain-free, dairy-free, and super healthy. These turkey lettuce wraps are the perfect addition to your weekly meal prep, best enjoyed as a quick and easy grab-and-go lunch!
Print Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

For the turkey:

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • pinch of salt
  • 8 ounces mushrooms, chopped
  • 1 (8-ounce) can chopped water chestnuts, drained
  • 3 scallions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh grated ginger
  • 1/4 cup coconut aminos, see Notes
  • 1 tablespoon rice vinegar

For the peanut sauce:

  • 1/2 cup creamy peanut butter, unsweetened
  • 2 tablesoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil, optional
  • 1 garlic clove, grated
  • 1 tablespoon fresh grated ginger
  • 2-3 tablespoons warm water, add more to thin sauce

For the lettuce wraps:

  • 12 butter lettuce leaves
  • shredded carrots
  • bean sprouts
  • fresh cilantro

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Add in ground turkey and a pinch of salt, cook until no longer pink.
  • While turkey cooks, whisk together all peanut sauce ingredients in a bowl and set aside.
  • Once turkey is cooked through, add in mushrooms, scallions, garlic, ginger, and water chestnuts. Cook 2-3 minutes or until mushrooms are soft.
  • Add in coconut aminos and rice vinegar, stir and cook for about 1 minute then remove from heat.
  • Fill butter lettuce leaves with ground turkey mixture and top with peanut sauce, shredded carrots, bean sprouts, and fresh cilantro.

Video

Notes

  • Coconut Aminos: If you don’t have coconut aminos, you can use soy sauce instead!

    • Nutrition

    Calories: 300kcal

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    Dairy-Free

    Healthy Gluten-Free Donuts (One-Bowl!)

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    gluten-free donuts coated in powdered sugar

    Perfectly soft, sweet, and delicious gluten-free donuts! Finish em’ off with powdered sugar, cinnamon sugar, or a simple glaze for a healthier version of a classic dessert. Made entirely with whole ingredients, these perfect gluten-free donuts are also vegan and refined sugar-free!

    a stack of gluten-free donuts covered in powdered sugar.

    What You’ll Need To Make Gluten-Free Donuts

    Oat Flour – Oat flour bakes up beautifully in this gluten-free recipe. It’s also super cheap and easy to get your hands on! You can either buy oat flour, or make it yourself. To make it yourself, simply pulse rolled oats in a blender until very fine. Once the oats resemble the texture of flour, they’re ready to use in this recipe!

    Flax Eggs – This vegan egg substitute is also very quick and easy to make yourself. To make one flax egg, combined one tablespoon of flax meal with three tablespoons of water. Whisk that mixture up and let it sit for at least 10 minutes before adding to your donuts batter. As the flax egg sits, it’ll thicken into a gel-like consistency.

    Almond or Peanut Butter – Really any nut or seed butter will work here! I used peanut butter because I personally love the taste. Though almond butter will add little to no nutty flavor. And for a nut-free version, simply use sunflower seed butter instead.

    Coconut Sugar – While still sugar, coconut sugar is an unrefined, slightly healthier version of white sugar. It offers up the same amount of sweetness as regular sugar, but less of a blood sugar spike. Also unlike white sugar, coconut sugar contains fiber which helps to slow down the rate at which it metabolizes in our body. If you’ve got a sweet tooth like me, you’re all too familiar with that famous energy spike, then crash from eating processed white sugar. Well, with coconut sugar, you can expect much less of that!

    a gluten-free donut in a bowl of powdered sugar.

    Tips and Tricks

    • Use a large cookie scoop to transfer your gluten-free donut batter to your donut pan! A cookie scoop allows for a more precise transfer of batter. Also, while I’ve never tried it myself, I’ve heard people have a lot of success with piping batter into the donut pan from a large zip-top bag (similar to how you’d pipe frosting on a cupcake)!
    • No donut pan? No problem! Simply bake these donuts into muffins instead.
    • Finish these gluten-free donuts off any way you’d like! I went this classic powdered sugar route. Though for a krispy kreme copycat, dunk them in a simple glaze.

    Adjust This Recipe To Your Dietary Needs

    Make it Nut-Free: For a nut-free donut recipe, replace the peanut butter with sunflower seed butter!

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    Healthy Gluten-Free Donuts (One-Bowl!)

    Perfectly soft, sweet, and delicious gluten-free donuts! Finish em’ off with powdered sugar, cinnamon sugar, or a simple glaze for a healthier version of a classic dessert. Made entirely with whole ingredients, these perfect gluten-free donuts are also vegan and refined sugar-free!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 24 donuts

    Ingredients

    • 1 1/2 cups oat flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 flax eggs, see Notes
    • 1 cup milk, I used non-dairy milk
    • 1/2 cup almond or peanut butter
    • 1/2 cup coconut sugar
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon vanilla extract

    Topping options:

    • 1 cup powdered sugar
    • 1 cup coconut sugar + 1 tablespoon cinnamon
    • 1 cup confectioners sugar + 2 tablespoons milk

    Instructions

    • Preheat your oven to 350F and grease a donut pan.
    • In a large bowl, mix together the oat flour, baking soda, baking powder, and salt.
    • Form a well in the center of your flour mixture and add in flax eggs, non-dairy milk, almond butter, coconut sugar, apple cider vinegar, and vanilla extract.
    • Slowly whisk the batter starting at the center, slowly moving outward until both wet and dry ingredients are incorporated.
    • Carefully fill your donut molds with the batter, then bake for 20-22 minutes. Once done, pop donuts out of the mold and onto a cooling rack.
    • Once cool, dip in either powdered sugar or cinnamon sugar to coat.

    Video

    Notes

  • Flax Eggs: To make on flax egg, combine 1 tablespoon of ground flax meal with 3 tablespoons of water and let sit on the counter for 10 minutes to thicken.
  • Store these gluten-free donuts in an airtight container at room temperature where they’ll stay fresh for up to 5 days!

    • Nutrition

    Calories: 300kcal

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