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30 Minutes or Less

Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)

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tzatziki dressing being poured over a gyro salad

This gyro salad with (dairy-free) tzatziki dressing is loaded with fresh flavor! Easier and healthier than classic gyro wraps, this salad comes together in under 30 minutes. Make this protein and veggie-packed meal on a busy weeknight when you’re craving something delicious and nutritious!

tzatziki dressing being poured over a gyro salad

So basically, I woke up one morning craving a gyro. Though when I searched for recipes, they all seemed way too complicated (yes, even for me) to make. And that my friends, is how the gyro salad was born. I wanted to keep this Greek-inspired recipe as similar to the traditional gyro wrap as possible. Therefore, I was sure to include every classic seasoning, herb, and flavor. The only thing I changed for this gyro salad was the method! First, you sautée the ground meat instead of baking and slicing it. Then, you quickly mix together the homemade tzatziki dressing with just a few simple ingredients. Lastly, you throw all of the ingredients in a bowl, drizzle it with that tangy dressing and enjoy! Also, I’m just going to say it, I could drink this tzatziki dressing with a straw – it’s that good!

What You Need To Make Gyro Salad with Tzatziki Dressing

Ground Beef + Ground Lamb – These two meats are traditional to any gyro recipe. If you’re not a fan of either ground meat, you can easily leave it out! Also, feel free to use ground turkey instead.

Dairy-Free Sour Cream – I use and love Kite Hill Dairy-Free Sour Cream. It’s deliciously creamy, perfectly tangy, and tastes incredibly similar to the real thing. However, any dairy-free sour cream would work here. And if you can’t find dairy-free sour cream, a dairy-free plain and unsweetened yogurt will also do the trick!

Fresh Dill – The star herb of this gyro salad show! Fresh dill brings on much of the irresistible flavor of this dressing. I highly recommend you use fresh dill instead of dried dill, it simply won’t taste the same. Additionally, you’ll be able to sprinkle any extra fresh dill on top of your finished gyro salad for even MORE delicious flavor!

Adjust This Recipe To Your Dietary Needs

  • Use Regular Sour Cream: Feel free to use an equal amount of regular sour cream if you’re not dairy-free!
  • Add Feta: For all my cheese-lovers out there, a sprinkling of crumbled feta cheese would make the PERFECT addition to this gyro salad.
Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)
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Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

This gyro salad with (dairy-free) tzatziki dressing is loaded with fresh flavor! Easier and healthier than classic gyro wraps, this salad comes together in under 30 minutes. Make this protein and veggie-packed meal on a busy weeknight when you’re craving something delicious and nutritious!

Ingredients

  • For the gyro meat:

  • 1 tablespoon olive oil

  • 1/2 onion, finely chopped

  • 1 pound ground beef

  • 1 pound ground lamb

  • 3 garlic cloves, minced

  • 1 tablespoon dried rosemary

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • For the dairy-free tzatziki dressing:

  • 1 cup dairy-free sour cream, see Notes

  • 3 tablespoons fresh dill, chopped

  • 2 teaspoons lemon juice

  • 2 garlic cloves, minced

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • For the salad:

  • 6 cups romaine lettuce, chopped

  • 1/2 red onion, sliced

  • 1/2 cup kalamata olives

  • 1 cup cherry tomatoes, sliced

  • 1 cup cucumber, sliced

  • 1/4 cup fresh dill, chopped

Directions

  • Add all gyro meat ingredients to a large skillet over medium heat and cook until meat is no longer pink, breaking it up in the process. Strain any unwanted rendered fat from the meat.
  • Add all tzatziki dressing ingredients to a small bowl and mix together to combine.
  • Assemble salad ingredients in a bowl, then top with gyro meat and tzatziki dressing.

Recipe Video

Notes

  • Dairy-Free Sour Cream: Feel free to use dairy-free plain and unsweetened yogurt or regular sour cream in its place.

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30 Minutes or Less

Burrito Bowls (GF/DF)

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Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

I, like you, love a good takeout burrito bowl. But you know who doesn’t love it?? My stomach. Oh, and my bank account. It took me a few years of pain and suffering to realize that I could EASILY make those bowls myself. Similar to how I’d order my burrito bowls, I went down the line of all the best toppings and developed a recipe for each one. Though I went a little rogue with the chipotle cashew cream in this recipe. When I stopped eating dairy, I deeply missed the cheese in my burrito bowls. Chipotle cashew cream quickly became the solution to my problem. It’s deliciously smoky, slightly spicy, and offers that cheesy flavor I longed for. And honestly, I feel like I can now confidently say that these burrito bowls are BETTER than anything you’d order at a restaurant.

What You Need To Make Burrito Bowls

Ground Beef – Goodbye mystery meat, hello perfectly seasoned homemade ground beef with just a few simple ingredients. I keep things simple by using a packet of taco seasoning for the beef in this recipe. If ground beef isn’t your thing, feel free to use ground turkey instead. Pulled chicken would also taste delicious, get creative with the protein – make this recipe your own.

Grape Tomatoes – This comes down to personal preference. I love the sweet taste of grape tomatoes, and that’s why I use them in this recipe. Though you can definitely use whatever kind of tomatoes you’d like.

Cilantro – OK, I know cilantro can be pretty controversial. I personally find cilantro delicious and that’s why I use a ton of it in this recipe. Though if you have that gene mutation that makes cilantro taste all funky to you, feel free to leave it out!

Lime Juice – I suggest stocking up on limes for this recipe. Fresh-squeezed lime juice is always best and definitely goes a long way in these burrito bowls. And if you have any leftover limes, slice them into wedges and squeeze them over your completed bowl – YUM!

Chipotle in Adobo – Start conservatively with just one chipotle in your chipotle cashew cream. Give things a taste once you blend it and then add more as you’d like! One chipotle is enough to give the cream that delicious smoky flavor, while contributing little to no spice. Though if you’re a spice-lover like me, you’ll probably end up using two or three chipotles in the cashew cream.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan/Vegetarian: Use either tofu or your favorite ground meat substitute in place of the ground beef in this recipe.
  • Make it Paleo: Use cauliflower rice instead of regular rice, and swap out the black beans for additional meat or roasted sweet potatoes.
  • Add Dairy: Top your burrito bowls off with some shredded Mexican cheese! You can also use 1 cup of sour cream in place of the cashews, water, and olive oil in the chipotle cashew cream recipe.
Burrito Bowls (GF/DF)
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Burrito Bowls (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Ingredients

  • For the bowls:

  • 1 Cup Uncooked Rice, see Notes

  • 1 Pound Ground Beef, see Notes

  • 1 Packet Taco Seasoning

  • 1 (15-Ounce) Can Black Beans

  • 3 Cups Shredded Romaine Lettuce, see Notes

  • For the pico de gallo:

  • 1 Cup Grape Tomatoes, sliced

  • 1/2 White Onion, finely chopped

  • 1 Small Jalapeño, ribs and seeds removed, finely chopped

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

  • 3 Tablespoons Fresh Cilantro, chopped

  • For the guacamole:

  • 2 Ripe Avocados

  • 2 Garlic Cloves, minced

  • 1 Tablespoon Lime Juice

  • 2 Tablespoons Fresh Cilantro, chopped

  • 1/4 Cup Tomatoes, sliced

  • 3/4 Teaspoon Salt

  • For the chipotle cashew cream:

  • 1 Cup Cashews, raw and unsalted

  • 1/2 Cup Water

  • 3 Tablespoons Olive Oil

  • 1 Chipotle In Adobo

  • 1 Garlic Clove

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

Directions

  • Cook your rice according to the package instructions.Burrito Bowls Process Photo 1
  • Cook your ground beef according to the taco seasoning packet instructions.Burrito Bowls Process Photo 2
  • Add all pico de gallo ingredients to a bowl and stir to combine.Burrito Bowls Process Photo 3
  • Add all guacamole ingredients to a bowl and mash avocado until smooth.Burrito Bowls Process Photo 4
  • Add all chipotle cashew cream ingredients to a high-speed blender or food processor and blend until smooth.Burrito Bowls Process Photo 5
  • Divide the rice, ground beef, lettuce, and black beans between four bowls. Top with pico de gallo, guacamole, and chipotle cashew cream.

Notes

  • Rice: Use whatever rice you’d like, I used white because it’s my favorite, though any rice will work!
  • Ground Beef: You can sub ground turkey, chicken or whatever protein you’d like for the ground beef.
  • Romaine Lettuce: Iceberg lettuce will also work in this recipe.

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Dairy-Free

Paleo Spaghetti and Meatballs

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Paleo Spaghetti and Meatballs

These paleo spaghetti and meatballs are next level. Tender meatballs are met with a homemade tomato sauce loaded with flavor and fresh herbs! This is my all-time favorite Sunday dinner, you can’t beat this healthier recipe.

Paleo Spaghetti and Meatballs

I was pretty much raised on spaghetti and meatballs. To this day, it is my all-time favorite meal. I was a little spoiled growing up, both my Mom and Nonna made their meatballs from scratch. I have one especially vivid memory of helping my Nonna roll meatballs at the kitchen table. With these incredible spaghetti and meatball memories sitting in the back of my mind since I launched this blog, I knew I needed to create a dairy-free and gluten-free meatball recipe ASAP. And then I figured, while I’m at it, might as well make ’em paleo. So that’s exactly what I did!

What You Need To Make Paleo Spaghetti and Meatballs

Ground Beef and Ground Pork – A 1:1 ratio of these meats yield the world’s most perfectly tender and moist (sorry!) meatballs. I’ve tried them with just ground beef and let me assure you, they are not the same.

Dairy-Free Milk – I recommend almond, cashew, or soy milk here! If you’re not dairy-free, feel free to use just regular ole’ milk instead.

Almond Flour – This takes the place of breadcrumbs in our recipe. Almond flour is necessary to help bind the meatballs and give them that nice, soft texture. If you don’t have almond flour, you can use almond meal instead. If you’re not gluten-free or paleo, you can use regular breadcrumbs instead.

Whole Peeled Tomatoes – These pack the most flavor for your sauce. You might notice a few whole tomatoes lingering after you cook your meatballs. If this happens, then gently press down on them with the back of a wooden spoon to break them up.

Jovial Grain Free Cassava Spaghetti – This product is relatively new to the Jovial lineup and oh boy am I excited it exists. For the longest time, zucchini noodles were the only paleo pasta option and they always failed to curb my pasta cravings. This cassava spaghetti is the closest paleo version you’ll get to the real thing. I set my expectations low, but was pleasantly surprised by both the taste and texture! Even my gluten-loving Dad and Boyfriend had nothing bad to say about it – I definitely recommend.

Paleo Spaghetti and Meatballs

FAQs

Can I just use one type of ground meat?
I highly recommend using both ground beef and ground pork for the ultimate meatballs. Though, you can use just ground beef if you’d like. Simply sub an extra pound of ground beef for the pork.
Can I leave out the eggs?
Definitely not. The eggs are what hold our meatballs together. If you leave out the eggs, then your meatballs will totally fall apart on you – no thanks!
What if I don’t have fresh parsley?
If for some reason you can’t find fresh parsley, you can substitute fresh basil instead. And if you can’t find fresh basil, try using 1/4 the amount of dried basil.

Paleo Spaghetti and Meatballs
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Paleo Spaghetti and Meatballs

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Intermediate
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

These paleo spaghetti and meatballs are next level. Tender meatballs are met with a homemade tomato sauce loaded with flavor and fresh herbs! This is my all-time favorite Sunday dinner, and I love that this recipe is much healthier.

Ingredients

  • For the meatballs:

  • 1 Pound Ground Beef

  • 1 Pound Ground Pork, see NOTES

  • 2 Garlic Cloves, minced

  • 2 Eggs

  • 1/4 Cup Non-Dairy Milk, see NOTES

  • 2 Tablespoons Fresh Parsley, finely chopped

  • 1 Tablespoon Italian Seasoning

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1/2 Tablespoon Olive Oil

  • For the sauce:

  • 3 Garlic Cloves, minced

  • 28oz Can Whole Peeled Tomatoes

  • 2 Tablespoons Fresh Parsley, chopped

  • 1 Teaspoon Italian Seasoning

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • For serving:

  • Jovial Grain Free Cassava Spaghetti, see NOTES

  • Fresh Parsley, roughly chopped

Directions

  • For the meatballs:
  • Combine all ingredients in a large bowl, mixing together with your hands.
  • Using a tablespoon or cookie scoop, measure out 2 tablespoon of meat per meatball and roll into a ball using the palms of your hands. Then place each prepared meatball on a baking sheet of large plate and set aside.Paleo Spaghetti and Meatballs Process Photo 1
  • Once all meatballs are prepped, heat a large pot or dutch oven over medium heat with 1/2 tablespoon of olive oil.
  • Working in batches, sear your meatballs for 2-3 minutes per side. They do not need to be cooked through, you are just forming a nice crispy crust on the outside. Remove all meatballs from the pot and then set aside on a paper towel-lined plate.Paleo Spaghetti and Meatballs Process Photo 2
  • For the sauce:
  • Sauté the garlic in the same pot your cooked your meatballs in over medium-low heat for 2 minutes.
  • Add all other sauce ingredients and then give everything a quick stir to combine.Paleo Spaghetti and Meatballs Process Photo 3
  • Gently add your meatballs back into the pot (it’s ok to stack them on top of each other).Paleo Spaghetti and Meatballs Process Photo 4
  • Cover pot with lid, reduce heat to low and let simmer for 15-20 minutes or until meatballs are cooked through. Serve over grain free pasta of choice!Paleo Spaghetti and Meatballs Process Photo 5

Notes

  • You can omit the pork and use 2 pounds of ground beef instead.
  • I recommend you use almond, cashew or soy milk for this recipe. You want a milk with a very mild flavor, so avoid using coconut milk.
  • Jovial’s Grain Free Cassava Spaghetti is my recommended pasta option. You can use zucchini noodles or any pasta you’d like!

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