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30 Minutes or Less

Creamy Mushroom Pasta (Vegan and Gluten-Free!)

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mushroom pasta on a plate

The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!

overhead image of mushroom pasta on a plate with fresh sage on the side

What You’ll Need To Make Creamy Mushroom Pasta

Pasta – All pasta shapes and sizes are welcome here. I used my all-time favorite Jovial Brown Rice Gluten-Free Tagliatelle, but really any pasta will work. Spaghetti, penne, bow-ties, etc – anything and everything will taste delicious! And for a grain-free option, you can swap the pasta for zucchini noodles.

Butter – I used Myoko’s Cultured Vegan Butter in my mushroom pasta, but you can use any type of butter you’d like. Though if you’re like me and looking to keep this dinner recipe vegan or dairy-free, I highly recommend the Myoko’s butter. It’s made from simple, good-for-you ingredients, and tastes just like the real thing!

Mushrooms – I’m starting to feel like a broken record here, but again, any and all mushrooms will taste great in this dish! I picked up a mushroom variety pack from my local grocery store to keep things exciting.

Garlic – All my fellow garlic fiends, go ahead and add a few extra cloves! I love how well the garlic shines through in this super simple meal. It adds this savory, salty bite that’s seriously so good.

Shallot – Either a shallot or half of a small yellow onion will work. Whichever option you take, be sure to finely chop it before cooking. If left too large, it could get in the way of the carefully curated textures in this dish.

mushroom pasta being lifted off a plate with a fork

Tips and Tricks

  • Don’t forget to reserve pasta water! Pasta water has the perfect amount of starch in it, which will help to thicken the sauce. If forgotten, you can use either regular water or vegetable broth in its place, but risk a thin sauce that won’t lock in as much flavor.
  • Get started on the mushrooms as soon as the pasta starts cooking. The pasta will take anywhere from 7 to 12 minutes to cook, which is exactly the amount of time you’ll need to make the sauce. Therefore, time everything perfectly by having both components going at the same time!
  • This mushroom pasta is best served immediately after cooking! However, if you ever need to reheat pasta, add a little bit of broth or water to freshen it up. I recommend reheating this mushroom pasta over the stove with 1/4-1/2 cup of vegetable broth, stirring frequently until warm throughout!
overhead image of mushroom pasta on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Take my vegan option and use vegan butter instead of regular butter.

Make it Gluten-Free: For gluten-free mushroom pasta, simply use your favorite gluten-free pasta.

Paleo/Grain-Free Option: Make this a paleo pasta recipe by substituting the regular pasta with zucchini noodles, and the butter for olive oil, avocado oil, or ghee!

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Creamy Mushroom Pasta (Vegan and Gluten-Free!)

The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!
Print Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 pound pasta, uncooked
  • 4 tablespoons butter, separated (I used vegan butter)
  • 7 ounces mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1 shallot, finely chopped

Instructions

  • Cook pasta in a large pot of salted boiling water until al dente.
  • While pasta cooks, melt two tablespoons butter in a large skillet over medium heat. Add mushrooms to skillet and cook until mushrooms are tender, about 5 minutes.
  • Sprinkle mushroom with salt and pepper, then add in garlic and shallots. Cook for about 2 minutes or until very fragrant.
  • Reserve 1 cup of pasta water, then drain pasta and transfer to the skillet. Add in remaining 2 tablespoons of butter and about ½ cup of that reserved pasta water.
  • Reduce heat to low, and simmer until a nice sauce forms and coats the pasta. Continue adding remaining reserved pasta water if pasta begins to dry out. Remove from heat and serve immediately.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Gluten-Free Oatmeal Chocolate Chip Cookies

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gluten-free oatmeal chocolate chip cookies with a bite taken out.

These gluten-free oatmeal chocolate chip cookies will actually change your life. Crispy on the outside, perfectly soft on the inside, and loaded with melty chocolate. One bowl, simple ingredients, and roughly 20 minutes is all you’ll need to bake up a batch of these healthier melt-in-your-mouth cookies!

a stack of gluten-free oatmeal cookies on an upside down cookie sheet.

What You’ll Need To Make Gluten-Free Oatmeal Chocolate Chip Cookies

  • ONE Bowl – Don’t we just love a one bowl cookie recipe? The one bowl is to baking what the one pan is to cooking. It simply doesn’t get any quicker and easier than these one bowl oatmeal cookies.

  • Oat Flour – We swap regular flour for gluten-free oat flour in this healthier cookie recipe. I especially love baking with oat flour because it’s so cheap and easy to make! You can also of course buy a bag of already made oat flour from the store, but I always recommend saving your money and quickly making your own. To make oat flour, simply blend rolled oats in a blender or food processor until ground into a flour. Then …that’s it! It actually couldn’t get any easier.

  • Rolled Oats – Most, but not all oats are gluten-free, so make sure the ones you buy definitely are! I used these Nature’s Path Gluten-Free Oats in my cookies, but really any brand of rolled oats will work. Old-fashioned, quick cooking, or instant rolled oats will all bake up the same here. However, steel cut or Irish oats are entirely different and won’t work in these gluten-free oatmeal cookies.

  • Chocolate Chips – I used the Enjoy Life Mini Semi-Sweet Chocolate Chips in my cookies, but any chocolate chips would taste delicious. I like Enjoy Life because they’re guaranteed gluten-free, nut-free, and vegan, making them a super safe option when baking for a crowd. Though if you can’t get your hands on any chocolate chips, one cup of a chopped chocolate bar would work just as great!

Tips and Tricks

  • Leave these cookies to rest on their baking sheet once baked. They have a tendency to be super soft and delicate straight out of the oven. Therefore, leave them be for at least 5 minutes before attempting to move them.

  • Swap out the chocolate chips for raisins and you’ve got yourself gluten-free oatmeal raisin cookies! Also, if taking this option, I recommend adding in one teaspoon of cinnamon to your cookie dough for a hint of spice.

  • Store these cookies in an airtight container at room temperate for up to seven days! Also, if after your cookies have cooled you’re still yearning for that fresh-out-of-the-oven cookie experience, simply pop them in the microwave for 10-15 seconds. This’ll give you that irresistibly warm, soft, and gooey-ness you crave!
close-up image of a gluten-free oatmeal cookie with a bite taken out

Adjust This Recipe To Your Dietary Needs

  • Make it Dairy-Free: If you know me, you know I always take the dairy-free option! So I made my oatmeal chocolate chip cookies dairy-free by simply replacing the butter in this recipe with non-dairy butter. I use and love the Earth Balance Vegan Buttery sticks for all my dairy-free baking/cooking needs.

  • Make it Vegan: To make these cookies vegan, take the dairy-free option above and use your favorite egg substitute in place of the egg in this easy cookie recipe. While I haven’t tested this version myself just yet, a flax egg might work. Also, this Bob’s Red Mill Egg Replacer may also do the trick!
5 from 1 vote

Gluten-Free Oatmeal Chocolate Chip Cookies

These gluten-free oatmeal chocolate chip cookies will actually change your life. Crispy on the outside, perfectly soft on the inside, and loaded with melty chocolate. One bowl, simple ingredients, and roughly 20 minutes is all you’ll need to bake up a batch of these healthier melt-in-your-mouth cookies!
Print Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies

Ingredients

  • 1/2 cup butter, softened (I used non-dairy butter)
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups rolled oats
  • 1 cup chocolate chips, optional (but recommended!)

Instructions

  • Preheat oven to 350° Fahrenheit and line a large baking sheet with parchment paper.
  • Beat together the butter, brown sugar, and sugar in a large bowl with either a hand or stand mixer until light and fluffy. Add in the egg and vanilla extract, beat to combine.
  • Add oat flour, baking soda, and salt into butter mixture and beat until a dough forms. Then, fold in rolled oats and chocolate chips until evenly distributed throughout.
  • Drop tablespoon-sized balls of dough about 2-inches apart on prepared baking sheet and bake for 10 minutes, or until lightly golden brown. Let cookies cool on baking sheet for 5-10 minute, then transfer to a wire rack to cool completely.

Video

Nutrition

Calories: 300kcal

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Breakfast

Double Chocolate Chia Pudding

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two cups chocolate chia pudding

Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!

chocolate chia pudding in cups with whipped cream and chopped chocolate on top

What You’ll Need To Make This Double Chocolate Chia Pudding

  • Non-Dairy Milk – Use any non-dairy milk you’d like! I used the Elmhurst Almond Milk since it’s what I had on-hand, and I love their simple ingredients (literally just almonds and water). Though whichever non-dairy milk you use, make sure it’s completely unsweetened. The maple syrup in this plant-based recipe yields all the sweetness we need.

  • Maple Syrup – This unrefined sweetener is slightly lower on the glycemic index than white sugar, meaning it’s less likely to cause that awful sugar spike, then crash. I absolutely love maple syrup, and use it whenever possible! It’s super versatile, perfectly sweet, and has this caramel-y flavor that is to-die-for. However, if you don’t have maple syrup, you can use honey or date syrup in its place.

  • Cocoa Powder – Unsweetened cocoa powder, that is! While most cocoa powders are unsweetened, there are a select few on grocery store shelves that have sugar in them. So learn from my mistakes here, and don’t accidentally throw the sweetened kind into your cart. Ghirardelli and Hershey both make very good unsweetened cocoa powders. And if you want to make this vegan recipe even healthier, then use cacao powder instead. Cacao is less processed than cocoa, and is chock-full of vitamins and minerals.

  • Chia Seeds – These tiny black seeds are the star of our double chocolate chia pudding recipe! Chia seeds are a superfood (for reasons I’ll get into in the next section), are gluten-free, and can be found at most grocery stores. Though if you can’t find chia seeds at your local grocery store, try a health store or vitamin shop instead. Also, Amazon sells pounds of them!
spoon scooping chocolate chia pudding out of a cup

Are Chia Seeds Healthy?

Yes, chia seeds are super duper healthy! They’re loaded with all sorts of nutrients, such as:

  • Iron – increases energy and focus.
  • Manganese – essential for bone health and development.
  • Phosphorus – repairs damaged muscle and bones.
  • Selenium – protects against cell damage and infection.
  • Magnesium – boosts heart health and helps regulate blood pressure.
  • Calcium – vital to building and maintaining strong bones.

They’re also a great source of plant-based protein, fiber, and healthy fats!

Toppings/Add-Ins

  • Protein Powder
  • Chocolate Chips
  • Fresh Berries
  • Sliced Banana
  • Peanut Butter
  • Hemp Seeds
  • Chopped Nuts
  • Granola
5 from 1 vote

Double Chocolate Chia Pudding

Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!
Print Rate
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4 servings

Ingredients

  • 2 cups non-dairy milk
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup chia seeds
  • 1/4 cup chocolate chips or chopped chocolate

Instructions

  • Whisk together the milk, maple syrup, cocoa powder, vanilla extract, and salt in a bowl.
  • Add in chia seeds and chocolate chips, stir once to combine, then cover and refrigerate for at least 4 hours and up to overnight.
  • Once thick, remove from the fridge and give chia pudding a stir before serving.

Notes

  • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Thai Fried Rice with Chicken

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    thai fried rice in a bowl.

    A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is bursting with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!

    Thai fried rice in a pan with fresh thai basil on top

    What You’ll Need To Make This Thai Fried Rice

    Chicken – Either chicken, shrimp, beef, pork, or tofu will taste amazing in this Thai-inspired recipe. Or, you can easily omit the protein altogether. I chose chicken since it’s a crowd-favorite. But for other proteins, simply slice them into small strips or cubes, then season and cook them just as you would the chicken. For shrimp, beef, and pork adjust the cook time until they’re cooked through. Then, for tofu, simply cook until golden brown and crispy.

    Cooked White Rice – The key here is cooked and cooled rice. Leftover rice works especially well since it’s dryer, meaning it’ll cook up even crispier. However, if you don’t have leftover rice, simply make a batch of rice and then leave it to cool, uncovered, for as long as possible before using it in this stir-fry. The less moisture present in your cooked rice, the better. And while white rice tastes the best in this recipe, feel free to use brown rice instead.

    Oyster Sauce – What is oyster sauce, you ask?? It’s a thick brown sauce comprised of oyster juices, sugar, and salt. It’s sweet, with a hint of savory, and doesn’t at all taste like oysters in my opinion. Oyster sauce works to balance out the intensely savory flavors of this Thai fried rice.

    Thai fried rice in a serving bowl with a fork and a spoon

    Adjust This Recipe To Your Dietary Needs

    Make it Paleo/Grain-Free: For a paleo meal, use cauliflower rice in place of the cooked white rice in this recipe. Also, replace the soy sauce with coconut aminos and the oyster sauce with 1 tablespoon of maple syrup.

    Make it Gluten-Free: Most of this dish is already gluten-free, though to guarantee it’s gluten-free, replace the soy sauce with tamari. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!

    Make it Vegan: For a vegan Thai fried rice, replace the chicken with cubed extra-firm tofu, and leave out the eggs. Also, replace the oyster sauce with 1 tablespoon of brown sugar.

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    Thai Fried Rice with Chicken

    A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is loaded with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 servings

    Ingredients

    • 2 chicken breasts, thinly sliced
    • salt and pepper, to taste
    • 3 tablespoons avocado oil
    • 1/2 tablespoon fresh ginger, grated
    • 3 garlic cloves, minced
    • 3 green onions, chopped (white and green parts separated)
    • 1 carrot, peeled and chopped
    • 2 eggs, lightly beaten
    • 3 cups cooked white rice, see Notes

    For the sauce:

    • 3 tablespoons soy sauce, use tamari for gluten-free
    • 1 tablespoon oyster sauce, see Notes
    • 1-2 teaspoons hot sauce or chili paste

    Instructions

    • Season sliced chicken with salt and pepper on all sides.
    • Heat avocado oil in a large skillet over medium-high heat. Once hot, add in chicken and cook for 2-3 minutes per side or until cooked through. Remove chicken from skillet and set aside.
    • Add ginger, garlic, white part of green onion, and carrots to the skillet. Cook for about 3 minutes, tossing frequently, until carrots are tender.
    • Push veggies to one side of the skillet and pour whisked eggs into the other side. Gently scramble eggs until fully cooked, then combine with the veggies.
    • Add rice to skillet and mix together all sauce ingredients in a small bowl, then pour sauce into skillet as well.
    • Cook for about 2 minutes or until everything is coated in sauce, then stir in green part of green onions and cooked chicken, serve warm.

    Notes

  • Rice: You can use brown rice, white rice, or even cauliflower rice in this recipe.
  • Oyster Sauce: If you can’t find oyster sauce, you can use hoisin sauce or brown sugar in its place.

    • Nutrition

    Calories: 300kcal

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    Dairy-Free

    Perfect Gluten-Free Sugar Cookies

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    stack of gluten-free sugar cookies

    These sugar cookies are SO delicious, no one will ever guess they’re gluten-free! Perfectly soft, sweet, and surprisingly easy to make. Cut these gluten-free sugar cookies into your favorite festive shapes, then decorate them any way you’d like!

    cutting out gluten-free sugar cookie dough into heart shapes

    What You’ll Need To Make Gluten-Free Sugar Cookies

    Butter – I used non-dairy butter, to keep these sugar cookies both gluten-free and dairy-free. However, you can use regular butter instead if you’d like. Remember to remove your butter from the fridge at least 30 minutes before baking. The key to perfectly soft and light cookies is working with room temperature butter. Also, whip the butter and sugar together in the first step until super light and fluffy.

    Sugar – Cane, white, or even coconut sugar will work in this gluten-free dessert recipe. Cane sugar and white sugar will blend best into the dough, resulting in a colorless cookies. Meanwhile, coconut sugar (or brown sugar, which I don’t recommend here) will turn these cookies light brown once baked. They’ll still taste good, though they’ll be a bit more grainy and won’t look the same!

    Gluten-Free Flour – I used Nature’s Promise Gluten-Free Flour Blend in my sugar cookies and had amazing results! I also highly recommend the Bob’s Red Mill Gluten-Free Baking Flour for any and all gluten-free recipes. While those are the only two gluten-free flours I can personally vouch for, I’m sure there are plenty out there that will work just as well. Though the one recommendation I have when it comes to any gluten-free flour is to make sure that it contains xanthan gum. Xanthan gum is a stabilizer, and super important to keeping your baked goods together. Without it, these sugar cookies would quite literally fall apart. Therefore, if your gluten-free flour blend does not already contain xanthan gum, add 1/2 teaspoon to your dough for this recipe.

    stack of gluten-free sugar cookies

    Tips and Tricks

    • You don’t have to cut these cookies out if you don’t want to! Instead of rolling, then cutting the dough, simply remove your chilled cookie dough from the fridge and use a cookie scoop to shape them. Drop tablespoon-sized scoops of sugar cookie dough straight onto your baking sheet, then flatten each cookie out slightly with the palm of your hand. Last, but definitely not least, bake off those delicious little circular cookies just as you would a cut-out cookie!
    • Decorate these babies any way you’d like! A simple powdered sugar plus milk icing with a dash of food coloring is always a solid option. Or, melt some chocolate and drizzle that on top of each cooled cookie for a fun and delicious twist.
    • Prep this sugar cookie recipe days, or even months ahead of time if you’d like! Chilled sugar cookies dough will stay good in the fridge for up to 3 days and in the freezer for up to 4 months. If frozen, let it defrost at room temperature for a bit before attempting to roll or scoop the dough.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: To make these vegan sugar cookies, be sure to use vegan butter and milk as well as your favorite egg substitute in place of the one egg in this recipe. I recommend the Bob’s Red Mill Egg Replacer, it’s both vegan and gluten-free, and works impressively well in most baking recipes.

    Use Regular Flour: Feel free to replace the gluten-free flour with regular ole’ all purpose flour if you’d like!

    5 from 1 vote

    Perfect Gluten-Free Sugar Cookies

    These sugar cookies are SO delicious, no one will ever guess they’re gluten-free! Perfectly soft, sweet, and surprisingly easy to make. Cut these gluten-free sugar cookies into your favorite festive shapes, then decorate them any way you’d like!
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 7 minutes
    Total Time: 1 hour 17 minutes
    Servings: 24 cookies

    Ingredients

    • 1/2 cup butter, softened (I used non-dairy butter)
    • 1/2 cup sugar
    • 1 egg, at room temperature
    • 1 tablespoon milk (I used non-dairy)
    • 1 teaspoon vanilla extract
    • 2 cups gluten-free flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt

    Instructions

    • Add butter and sugar to a bowl, beat together with either a hand or stand mixer until light and fluffy, about 3 minutes. Add in the egg, milk, and vanilla extract, beat to combine.
    • In a separate small bowl, mix together the gluten-free flour, baking powder, and salt.
    • Add the flour mixture into the butter mixture and mix until a dough forms. Cover dough with plastic wrap and chill in the fridge for at least 1 hour and up to overnight.
    • When ready to bake, preheat your oven to 375° Fahrenheit and remove dough from fridge. Roll the dough on a lightly floured surface to about ¼-inch thick, then use a cookie cutter to cut the dough into shapes.
    • Place cookies on a baking sheet and bake for 7-10 minutes. Remove from oven and transfer to a wire cooling rack to cool completely before decorating.

    Video

    Notes

  • For Icing: Mix together 1 cup of powdered sugar and 1 tablespoon milk in a small bowl for a quick and easy sugar cookie icing!

    • Nutrition

    Calories: 300kcal

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