Tag

gluten-free

Browsing
30 Minutes or Less

Avocado Pasta with Roasted Garlic and Tomatoes

By
avocado pasta on a plate with a fork

Vibrantly green and irresistibly creamy avocado pasta, finished off with roasted garlic and tomatoes! Whip up this quick, easy, and healthy dinner recipe in under 20 minutes. Perfect when you’re short on time and/or craving something comforting and delicious.

close-up image of avocado pasta with roasted garlic and tomatoes on a plate

What You’ll Need To Make Avocado Pasta

Avocado – LOL, duh! Pick up two perfectly ripe avocados for this plant-based recipe. To know whether your avocados are ripe or not, give them a gentle squeeze. If the skin gives a tiny bit then they’re ready to eat! Though if your avocados feel hard as rocks, leave them out at room temperature for another day or two until ripe. I almost always buy a big bag of avocados while at the store, and use leftovers to make avocado toast in the morning – yum!

Fresh Herbs – Feel free to use any fresh herbs you’d like, or have on-hand! I used a combo of fresh basil and fresh parsley, which made for a perfectly fresh-tasting sauce. However, a bunch of fresh cilantro would taste equally as delicious.

Garlic – Plenty of garlic is necessary for this avocado pasta recipe! We pretty much use an entire garlic bulb between the roasted garlic and tomatoes, and the avocado sauce. When roasted, garlic releases intense flavor which is straight up heavenly. I could eat roasted garlic all by itself, it’s that good! Together with the tomatoes, olive oil, and a little bit of salt and pepper – the roasted garlic in this recipe is to-die-for.

overhead image of avocado pasta on two plate

Tips and Tricks

  • Use any pasta shape you’d like! I used bow-ties since they’re what I had, but shape truly makes no difference here. I can imagine this avocado pasta tastes just as delicious with spaghetti, penne, fusilli, elbows, etc.
  • Remember to reserve half a cup of pasta water! This pasta water will be added back into the pasta, after you’ve strained it, and added the avocado sauce in. The starches from the reserved water help your sauce latch onto the pasta.
  • Typically served hot, this pasta can also be served cold as an avocado pasta salad. For a cold pasta dish, cook up everything the same. Then, cover and leave to chill for about an hour before serving.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: This pasta is easily made gluten-free with the use of your favorite gluten-free pasta. Now my personal favorite gluten-free pasta is Jovial’s Brown Rice pasta, and is actually exactly what I used in the photos here!

Make it Paleo/Grain-Free: For a paleo pasta, simply use zucchini noodles or spaghetti squash in place of the pasta in this dinner recipe.

No ratings yet

Avocado Pasta with Roasted Garlic and Tomatoes

Vibrantly green and irresistibly creamy avocado pasta, finished off with roasted garlic and tomatoes! Whip up this quick, easy, and healthy dinner recipe in under 20 minutes. Perfect when you’re short on time and/or craving something comforting and delicious.
Print Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 pound pasta, uncooked

For the roasted garlic and tomatoes:

  • 1 pint grape tomatoes
  • 6-8 garlic cloves, sliced
  • 2 tablespoons olive oil
  • salt and black pepper, to taste

For the avocado sauce:

  • 2 ripe avocados, peeled and pits removed
  • 1/2 cup fresh basil, parsley, and/or cilantro
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 400° Fahrenheit. Make the roasted garlic and tomatoes by placing tomatoes and sliced garlic on a baking sheet, then drizzling with olive oil and seasoning with salt and pepper. Roast for 15 minutes or until soft and very fragrant.
  • While garlic and tomatoes roast, cook pasta in a large pot of salted water until al dente and reserve ½ cup pasta water.
  • While pasta cooks, add all avocado sauce ingredients to a blender and blend until smooth.
  • Once pasta is cooked, strain then add back into pot along with avocado sauce and reserved pasta water. Toss pasta in sauce before adding in roasted garlic and tomatoes, serve immediately.

Nutrition

Calories: 300kcal

View Post
By
30 Minutes or Less

Flawless Vegan Biscuits with Maple Butter

By
vegan biscuits with maple butter on the side

Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.

vegan biscuits on parchment paper with maple butter on the side

What You’ll Need To Make Vegan Biscuits

Non-Dairy Milk – Any non-dairy milk will work in this plant-based bread recipe! I used almond milk, but you can definitely use soy, hemp, cashew, or even coconut milk if you’d like.

Apple Cider Vinegar – Ever notice that tiny bit of tanginess found in most biscuits? Well, that’s the buttermilk speaking. And since we obviously can’t use regular ole’ buttermilk in these vegan biscuits, we make our own vegan version instead. By mixing apple cider vinegar into cold non-dairy milk, then leaving it to sit for a few minutes, we make vegan buttermilk – yup, it’s that easy!

All Purpose Flour – We wouldn’t have biscuits without flour. Specifically, all purpose flour, which bakes up the best biscuits. I’ve pretty much grown up on the King Arthur Organic Unbleached All Purpose Flour. It’s been a staple in my kitchen for years and has seriously never ever failed me. However, you can definitely replace the all purpose flour for gluten-free 1:1 baking flour if you’d like.

Vegan Butter – I use and love the Earth Balance Vegan Buttery Sticks for all my vegan baking needs. Unlike most baking recipes which call for softened butter, we actually want super cold butter for these biscuits. Therefore, leave your vegan butter in the fridge until the second you need to use it. You can even pop it in the freezer for a couple minutes to get it extra cold!

a stack of vegan biscuits on a table

Tips and Tricks

  • Don’t overmix the dough! An overmixed dough will bake up tough and chewy, instead of soft and flaky. So once all ingredients are incorporated, stop mixing and move on to shaping.
  • No biscuit cutter? No problem! I used a metal cocktail shaker in place of a biscuit cutter for this bakery-style recipe. Really any round object will work to cut biscuits.
  • If not a maple butter fan, top these vegan biscuits with any spread you’d like. Some homemade jam, vegan butter, and/or vegan cream cheese would all taste just as delicious!
vegan biscuits with maple butter on top and a butter knife

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For gluten-free vegan biscuits, replace the all purpose flour with 1:1 gluten-free baking flour. I swear by the Bob’s Red Mill Gluten-Free Baking Flour for all my gluten-free baking needs!

Make it Nut-Free: To ensure these biscuits are completely nut-free, use a nut-free non-dairy milk such as soy or oat milk, and a non-dairy butter without any nuts in it.

No ratings yet

Flawless Vegan Biscuits with Maple Butter

Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.
Print Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 biscuits

Ingredients

  • 1/2 cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup vegan butter, very cold

For the maple butter:

  • 1/4 cup vegan butter, softened
  • 1 tablespoon maple syrup

Instructions

  • Preheat oven to 425° Fahrenheit.
  • Whisk together the non-dairy milk and apple cider vinegar in a small bowl, set aside.
  • In a large bowl, mix together the all purpose flour, baking powder, sugar, and salt.
  • Add butter into flour mixture and use either a pastry cutter or fork to “cut” butter into flour until crumbly. (The mixture should resemble coarse sand)
  • Make a well in the center of the flour and slowly pour in the milk and vinegar. Gently stir until a sticky dough forms.
  • Transfer biscuit dough to a floured surface and roll into a 1-inch thick disc. Use a biscuit cutter or something similar to cut biscuits out of dough.
  • Place biscuits on a baking sheet then bake for 12-15 minutes or until slightly golden.
  • White the biscuits bake, make the maple butter by whisking both ingredients together in a small bowl until combined. Spread maple butter over warm vegan biscuits.

Video

Nutrition

Calories: 300kcal

View Post
By
30 Minutes or Less

Perfect Seared Scallops Recipe with Garlicky Greens and Polenta

By
close-up image of seared scallops with polenta and garlicky greens on a plate.

Melt-in-your-mouth scallops seared in a bit of butter, with garlicky greens and creamy polenta. The perfect light, easy, and delicious elevated dinner recipe!

holding a plate of this seared scallops recipe with polenta and garlicky greens

I don’t know about you, but I avoided cooking scallops for yearssss because I simply didn’t know how! Though when I eventually gave these pan-seared scallops a try, I was super impressed. They’re not only easy to make, but come together super fast. Scallops are tiny little things, and therefore only need a few minutes to fully cook. I prefer searing them in a pan with a little bit of butter. This gives them an irresistibly crispy outside, and buttery soft inside. And while pan-searing them is hands down the tastiest way to cook scallops, you can also grill them or cook them in an air fryer.

two plates of the seared scallops recipe with garlicky greens and polenta

What You’ll Need For This Scallops Recipe

Large Sea Scallops – Head to your local seafood counter and pick up a pound of large sea scallops for this recipe! The two most common types of scallops you’ll find are sea scallops and bay scallops. Bay scallops are dislike the sea scallops we use in this dish in that they’re much smaller. Like teeny tiny bite-sized small. While delicious, bay scallops are best fried or baked, instead of seared. So once you’ve got your hands on big boy sea scallops, give them a quick rinse under cold water. Then, pat dry with a paper towel, before seasoning and cooking.

Fresh Greens – Any and all fresh greens are welcome here! I used a combination of fresh cut curly kale and fresh baby spinach. This is a great dish to use up any leftover green vegetables you might have lying around on the verge of going bad. In fact, the garlicky greens portion of this recipe came about because I had a very sad bunch of kale sitting in my fridge for over a week that I was determined to not let go to waste!

Polenta – If you’re at all unfamiliar with polenta, it’s simply dry, ground corn. It’s naturally gluten-free with an impressive amount of protein and fiber. Polenta is an extra healthy addition to this already super healthy meal. It’s sold in two different forms – dried, and pre-cooked. Pre-cooked polenta typically comes in a tube and is perfect for frying or baking. And while definitely delicious, we’ll use the pre-cooked kind in a recipe another time! For this scallops recipe, reach for a bag of dried polenta. Then, rehydrate and cook the polenta yourself in water, butter, and salt until thick and irresistibly creamy.

overhead image of scallops recipe on a plate with white wine on the side

Tips and Tricks

  • Don’t forget about your polenta! Return to the polenta every 5-10 minutes during the cooking process to give it a quick whisk and ensure no clumps are forming. By keeping a watchful eye on your polenta, you’ll guarantee a perfectly smooth and enjoyable side dish.
  • If unsure whether your scallops are done or not, use a meat thermometer to check their internal temperature. Once a thermometer inserted into one of the scallops reads 125° Fahrenheit, then they’re done cooking and should be removed from the heat. Do everything in your power to avoid overcooked scallops, since those can be tough and chewy.
  • Add or remove any element of this recipe that you’d like! If not a garlicky greens fan, simply swap them out for your favorite sautéed or roasted veggies. Also, if you prefer a different grain such as rice, quinoa, or farro, go ahead and use that instead!
seared scallops recipe on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: To make this recipe dairy-free, simply use non-dairy butter or replace the butter with equal parts olive oil!

Make it Gluten-Free: While this scallops recipe is already gluten-free, I’d recommend double-checking the polenta you’re using to ensure that it’s also 100% gluten-free. Polenta is sometimes made in a factory with, or shares equipment with gluten ingredients.

No ratings yet

Perfect Seared Scallops with Garlicky Greens and Polenta

Melt-in-your-mouth scallops seared in a bit of butter, with garlicky greens and creamy polenta. The perfect light, easy, and delicious elevated dinner recipe!
Print Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

For the scallops:

  • 1 pound large sea scallops
  • salt and black pepper, to taste
  • 1 tablespoon butter, I used non-dairy butter

For the greens:

  • 1 tablespoon olive oil
  • 3 garlic cloves, thinly sliced
  • 1 bunch fresh greens (kale, Swiss chard, and/or spinach)
  • 1/2 lemon, juice and zest
  • salt and black pepper, to taste

For the polenta:

  • 4 cups water
  • 1 cup polenta
  • 1 tablespoon butter, I used non-dairy butter
  • 1 teaspoon salt

Instructions

  • Make the polenta by boiling the water in a large saucepan over medium-high head. Add in polenta, butter, and salt. Stir constantly for 3 minutes, or until polenta start to thicken.
  • Reduce heat to low and cover with lid, simmer for 30 minutes whisking every 5-10 minutes.
  • While polenta cooks, rinse scallops under cold water, then pat dry with a paper towel. Season both sides of scallops with salt and pepper.
  • Heat butter in a large skillet over medium-high heat, then cook scallops in skillet for about 1-2 minutes per side or until cooked through. Set scallops aside and keep warm.
  • In that same skillet, make the greens by adding in olive oil and garlic. Cook for 1 minute, then add in fresh greens, lemon juice and zest, a pinch of salt, and black pepper.
  • Sauté greens until wilted and tender (about 5 minutes), then serve over polenta with seared scallops on top.

Nutrition

Calories: 300kcal

View Post
By
30 Minutes or Less

Citrus Salad with Avocado and Pistachios

By
overhead image of citrus salad on a serving platter

Deliciously bright and zesty citrus salad with avocado and pistachios! Put this season’s best produce to good use in a fresh and healthy salad. Quick and easy to make in just three steps, and under 10 minutes!

overhead image of citrus salad on a platter with fresh mint on the side

What You’ll Need To Make Citrus Salad

Blood Oranges – While they most certainly add flavor, they just as importantly add a stunning deep red color to this side dish. Less tangy and more tart than most other oranges, blood oranges diversify the overall recipe. However, if you can’t find blood oranges or they’re simply not your thing, feel free to replace them with any other type of orange you’d like.

Cara Cara or Navel Oranges – I know many people rave about cara cara oranges this time of year, and for obvious reasons – they’re freaking delicious! Though for this citrus salad recipe I used navel oranges, due to the simple fact that they were on sale. And let me tell ya, there wasn’t a thing I’d change about how this plant-based dish turned out.

Avocado – Peak avocado season is January through March, which coincidentally is also peak citrus season. So I figured, since we’re on a seasonal produce kick over here, why not use as much winter produce in this salad as possible?! And that’s exactly what I did. While not necessary, avocado does add in some healthy fats and mild flavor.

Pistachios – Every salad needs a good crunch, and this citrus salad is no exception! Unsalted pistachios play perfectly with the other textures in this dish.

Sherry Vinegar – Either sherry vinegar, apple cider vinegar, or lemon juice would taste delicious in this citrus salad dressing. Feel free to use whichever you have on-hand and/or like the most!

dressing being poured over citrus salad

Tips and Tricks

  • Avoid serving this citrus salad right away, and instead leave it to sit for at least 10 minutes before eating. This time will allow the flavors to develop and marinate, making for an even more delicious salad!
  • If not gluten-free, serve this citrus salad with a side of toasted crusty bread! Bread is the perfect pairing to this fresh and bright recipe, and ideal for soaking up that orange and grapefruit juice.
  • You can either peel then segment your citrus fruit, or peel then slice it for this dish. For instructions on how to segment and slice oranges, check out this video I posted!
close-up image of citrus salad with avocado and pistachios

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: Replace the pistachios with either unsalted sunflower seeds or pumpkin seeds for a nice, nut-free crunch!

Make it Vegan: This recipe is already almost completely vegan! The only thing that’s not is the honey in the dressing, so to make it 100% vegan, simply replace the honey with maple syrup.

1 from 1 vote

Citrus Salad with Avocado and Pistachios

Deliciously bright and zesty citrus salad with avocado and pistachios! Put this season’s best produce to good use in a fresh and healthy salad. Quick and easy to make in just three steps, and under 10 minutes!
Print Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings

Ingredients

  • 2 blood oranges, peeled and sliced
  • 2 cara cara or navel oranges, peeled and sliced
  • 1 pink grapefruit, peeled and sliced
  • 1 avocado, sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup pistachios, unsalted

For the citrus salad dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar, see Notes
  • 1 teaspoon honey, or maple syrup
  • squeeze of fresh lime juice
  • salt and black pepper, to taste

For serving:

  • fresh mint leaves

Instructions

  • Assemble all salad ingredients on a large platter.
  • Whisk together all dressing ingredients in a small bowl.
  • Drizzle dressing over salad, garnish with fresh mint leaves and serve immediately or let sit for 10-20 minutes to let flavors marinate.

Notes

  • Sherry Vinegar: You can use apple cider vinegar or lemon juice in place of sherry vinegar.

    • Nutrition

    Calories: 300kcal

    View Post
    By
    30 Minutes or Less

    Crispy Air Fryer Sweet Potato Fries

    By
    air fryer sweet potato fries on a plate with ketchup

    Perfectly crispy, yet healthy sweet potato fries! Four ingredients and 15 minutes is all it takes for this addictive appetizer or side dish. Don’t have an air fryer? No worries, I’ve included an oven-baked option that still yields incredibly crispy fries!

    close-up overhead image of air fryer sweet potato fries on a plate with ketchup on the side

    The air fryer is truly the kitchen device of the century (ok, well it’s right up there with the Instant Pot). I only just got my hands on about a year ago, and holy moly it changed the homemade fry game for me, forever. After quite a bit of research for the best air fryer out there, I eventually landed on the Cosori Pro Air Fryer. It’s fairly priced and works like a champ, can’t recommend it enough!

    What You Need To Make Air Fryer Sweet Potato Fries

    Sweet Potatoes – The star of our show! You can use any variety of sweet potatoes you’d like for this recipe. Just remember, peel them and then slice them into thin matchsticks. Thinner = crispier. And try your best to cut them as evenly as possible, so that they “fry” evenly.

    Avocado Oil – My oil of choice, but you can use any oil you’d like here. Just one tablespoon is all you’ll need, that’s A LOT less oil than if you deep-fried these!

    Salt – Duh! Salt is non-negotiable for fries of any kind. Though start small and add more salt once the fries are done. You can, of course, salt to your preference.

    Garlic Powder – This is my little special touch. I love the extra flavor garlic powder gives these fries, and I promise you will too. Though if you’re not a garlic fan (how?!), then you can leave this ingredient out.

    air fryer sweet potato fries being dipped into ketchup

    Tips and Tricks

    • The secret to these crispy sweet potato fries is working in batches when you air fry them. Just a single layer at a time, avoiding cramming too many into the air fryer, will give you the crispiest non-deep-fried sweet potato fry of all time.
    • No air fryer? No problem! See below for an oven baked option.
    • If you’re looking for something to pair with these sweet potato fries, I can’t help but recommend these crispy air fryer buffalo chicken wings! The perfect healthy game-day, or any day, appetizer duo.
    No ratings yet

    Air Fryer Sweet Potato Fries

    Perfectly crispy, yet healthy sweet potato fries! Four ingredients and 15 minutes is all it takes for this addictive appetizer or side dish. Don’t have an air fryer? No worries, I’ve included an oven-baked option that still yields incredibly crispy fries!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 servings

    Ingredients

    • 2 large sweet potatoes, see Notes
    • 1 tablespoon avocado oil
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder

    Instructions

    In the air fryer:

    • Preheat air fryer to 380° Fahrenheit. While the air fryer preheats, peel and slice sweet potatoes into 1/4-inch sticks.
    • Toss sweet potatoes in a bowl with olive oil, salt and garlic powder. Make sure each fry is evenly coated in oil and spices.
    • Transfer a third of the potatoes to the air fryer, then spread in an even layer and cook for 15 minutes. Pause air fryer to shake pan halfway through.
    • Remove fries and repeat for remaining batches.

    In the oven:

    • Preheat oven to 425° Fahrenheit. While the air fryer preheats, peel and slice sweet potatoes into 1/4-inch sticks.
    • Toss sweet potatoes in a bowl with olive oil, salt and garlic powder. Make sure each fry is evenly coated in oil and spices.
    • Spread potatoes in an even layer on a large baking sheet – space fries about 1/8-inch apart.
    • Bake for 20 minutes, flipping halfway through.

    Video

    Notes

  • Sweet Potatoes: Use any variety of sweet potatoes you’d like, white sweet potatoes are my favorite!

    • Nutrition

    Calories: 300kcal

    View Post
    By