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30 Minutes or Less

Harvest Bowl (easy to meal prep!)

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overhead image of a meal prep harvest bowl with sliced almonds on the side.

This fully loaded harvest bowl is packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.

maple dijon dressing being poured over a harvest bowl

What You’ll Need to Make a Harvest Bowl

Sweet Potato – Peel and cube two sweet potatoes before roasting. Or, if you’d like, replace the sweet potato with your favorite squash. Peeled and cubed butternut squash, sliced acorn squash, or even sliced delicata squash would all taste great in this harvest bowl!

Chicken – Two boneless and skinless chicken breasts are lightly seasoned, then roasted to perfection! For a vegan option, see the “make it vegan” section below.

Quinoa – Any variety of quinoa is jam-packed with health benefits! It’s full of nutrients, antioxidants, anti-inflammatory compounds, fiber, and is a complete protein. Talk about a superfood, eh? Feel free to use whatever kind of quinoa you have handy – white, red, black, or rainbow – they all taste great. Or, if you don’t have quinoa, you can replace it with cooked brown rice, wild rice, buckwheat, farro, or barley.

Kale – Similar to the quinoa, any variety of kale will taste delicious in your harvest bowl. So, use whatever you can get your hands on – curly kale, dino (lacinato) kale, red kale, or even baby kale. Though if using baby kale, no need to massage it, just add straight to your bowl, then toss in dressing.

close-up image of sliced chicken over a meal prep harvest bowl.

Tips and Tricks

  • Don’t skip massaging the kale! This step is super important to achieve nice, and tender kale. Skipping this step will result in tough, and hard-to-chew kale, just all around unappetizing!
  • I highly, HIGHLY, recommend doubling up on the maple dijon salad dressing. It’s seriously the star of this harvest bowl, and you’ll regret not making more. Also, leftovers stay fresh in a sealed container in the fridge for up to three weeks!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a healthy, high protein vegan meal, leave out the chicken. Then, either double up on the sweet potatoes, or replace the chicken with a can of drained then rinsed chickpeas!

Make it Paleo/Grain-Free: Simply leave off the quinoa and you’ve got yourself a totally paleo and grain-free harvest bowl.

two meal prep containers showcasing this harvest bowl recipe.

How to Meal Prep This Harvest Bowl

  1. Roast the sweet potatoes and chicken.
  2. Cook the quinoa.
  3. Make the maple dijon dressing.
  4. Massage the kale.
  5. Divide the massaged kale, cooked quinoa, roasted sweet potatoes and chicken, sliced apples, fried cranberries, and sliced almonds between four meal prep containers.
  6. Store remaining dressing separately.
  7. When ready to eat, remove one of your meal prep containers from the fridge and drizzle with some extra maple dijon dressing – enjoy!
a harvest bowl with a fork
5 from 2 votes

Harvest Bowl (easy to meal prep!)

These fully loaded harvest bowls are packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1-2 pounds boneless and skinless chicken breast
  • 1 tablespoon avocado oil
  • salt and black pepper, to taste
  • 2 cups kale, finely chopped
  • 1 cup cooked quinoa
  • 1 apple, sliced
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds or pumpkin seeds

For the maple dijon dressing:

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon salt

Instructions

  • Preheat oven to 425° Fahrenheit. Place sweet potatoes and chicken breast on a baking sheet, then drizzle with avocado oil, and sprinkle with salt and black pepper. Toss potatoes to coat, then roast for 20 minutes, tossing potatoes halfway through.
  • While chicken and potatoes roast, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.
  • Place kale in a bowl with half of the dressing, then toss and massage dressing into the kale with your hands.
  • Once potatoes are tender, remove from the oven and assemble bowls with all ingredients – roasted sweet potatoes, massaged kale, chicken, quinoa, apples, dried cranberries, and sliced almonds. Store with remaining dressing on the side, then top with dressing right before eating.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Perfect Almond Flour Chocolate Chip Cookies

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overhead image of an almond flour chocolate chip cookie with a bite taken out.

Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

Close-up of a stack of gluten-free almond flour chocolate chip cookies with a bite taken out of the first cookie.

Who doesn’t love a classic chocolate chip cookie!? These gluten-free almond flour-based cookies are sure to be a family favorite. These are perfect not just for the holidays, but for any night that you’re looking for a simple one-bowl sweet treat with lots of chocolate!

Why You’ll Love This Recipe

  • Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry, which will make this a super easy gluten-free chocolate chip cookie recipe to put together!
  • Versatile & Customizable: Feel free to add your favorite chopped chocolate or even chopped nuts for additional flavor and melty goodness!
  • Easy & Quick: These chocolate chip cookies only take 10-12 minutes to bake in the oven!

What You’ll Need to Make Almond Flour Chocolate Chip Cookies

Butter: I used Myoko’s Vegan Butter to keep my cookies both gluten and dairy-free. However, you can certainly use any type of butter you’d like. Just be sure to let it come to room temperature before baking, this’ll help whip together the butter and sugar in the first step.

Brown Sugar or Coconut Sugar: Either one works! I used coconut sugar because it’s less processed than standard brown sugar. But I recommend you use whatever you have on-hand. Brown or coconut sugar give these almond flour chocolate chip cookies a deeper, more intense flavor!

Almond Flour: Of course, these wouldn’t be what they are without plenty of almond flour. With any recipe that calls for almond flour, be sure to use blanched almond flour – not almond meal. Almond meal will yield a more grainy and crumbly cookie, which is not what we’re looking for here.

Chocolate Chips: I can’t lie, I’ve got a pretty heavy hand when it comes to the chocolate chips. I used both chocolate chips AND chopped chocolate in my almond flour chocolate chip cookies. The end result was chocolate in every bite – yum! Though, again, feel free to use whichever you have on-hand when baking these cookies.

How To Make Gluten-Free Almond Flour Chocolate Chip Cookies

  1. Combine Your Wet Ingredients: Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes. Add your egg and vanilla extract until well combined
  2. Assemble Your Batter: Add in almond flour, baking soda, and salt, stirring with a spatula or large spoon until combined then, fold in your chocolate.
  3. Bake & Cool: Bake at 350 degrees for 10-12 minutes or until golden brown.
Close-up of a bite taken out of an gluten-free almond flour chocolate chip cookie topped with flaky sea salt.

Tips and Tricks

  • The cookie dough will appear more wet than standard cookie doughs, but this is ok! Simply scoop them onto a baking sheet, tidy up the edges of each cookies, then throw them in the oven to bake. They’ll still bake up beautifully, trust me!
  • For a softer cookie, bake them for only 10 minutes. Or, for a crispier, more well-done cookie, bake these cookies for a full 12 minutes. And always keep a close eye on them toward the end so they don’t burn!
A stack of six gluten-free almond flour chocolate chip cookies with milk on the side.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Easily make these cookies dairy-free by swapping the butter for non-dairy butter. Also, make sure the chocolate chips you’re using are dairy-free (most aren’t).

Make it Vegan: For vegan almond flour chocolate chip cookies, take the dairy-free option above, as well as swap out the egg for your favorite vegan egg substitute. While I haven’t tried this version myself yet, I have high hopes it’ll work!

Make it Paleo: For a paleo cookie recipe, use coconut sugar instead of brown sugar, and softened coconut oil in place of the butter.

overhead image of almond flour chocolate chip cookies with flaky salt on top.
5 from 2 votes

Perfect Almond Flour Chocolate Chip Cookies

Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies

Ingredients

  • 1/2 cup butter, softened
  • 2 tablespoons coconut oil, melted (or 2 additional tablespoons of butter)
  • 1/2 cup brown sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • 1 egg, at room temperature
  • 2 1/4 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
  • Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes.
  • Add in the vanilla extract and egg, beat until combined.
  • Add in almond flour, baking soda, and salt, this time stirring with a spatula or large spoon until just combine.
  • Fold in the chocolate chips, then scoop tablespoon-sized balls of cookie dough onto prepared baking sheet. Place each cookie about 2-3 inches apart, and lightly flatten with the palm of your hand.
  • Bake cookies 10-12 minutes or until golden brown, then transfer to a wire cooling rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 8g | Protein: 2.6g | Fat: 11g | Sugar: 5g

Additional Gluten-Free Favorites

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30 Minutes or Less

Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing

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overhead image of a taco salad with chips and beer on the side.

A fresh, fully loaded taco salad complete with a creamy cilantro-lime dressing. Super quick and easy to make, this healthy lunch or dinner will become a fast-favorite!

creamy cilantro lime dressing being poured over a taco salad.

What You’ll Need to Make Taco Salad

Ground Beef – Or really any ground meat will do the trick. I’ve made this recipe with ground turkey in place of the beef, and it was just as tasty! For a vegan/vegetarian taco salad, refer to the “make it vegan” section below.

Taco Seasoning – A packet of taco seasoning will make your life a million times easier! It’s got all that taco flavor, in one convenient packet. It also adds some serious delicious flavor to the seasoned ground beef. I use and love the Siete Mild Taco Seasoning, it’s a total crowd-pleaser!

Lettuce – I used romaine lettuce, but really any lettuce will work! I love a good, crunchy lettuce for added texture, such as romaine, iceberg, green leaf, or butter lettuce.

Tortilla Chips – While optional, a small handful of crushed tortilla chips are what make this salad taste JUST like a taco. I recommend gluten-free Siete Tortilla Chips to keep it extra light and healthy.

Sour Cream – For a dairy-free version, use your favorite dairy-free sour cream to make the cilantro-lime dressing. I used this Forager Dairy-Free Sour Cream and it was delicious! But if not dairy-free, go ahead and use a regular sour cream instead. Or, if you’re in a pinch, plain unsweetened greek yogurt would also work in its place.

Cilantro – Tons of cilantro bring out the fresh flavors in this easy, healthy salad! Feel free to add more or less cilantro based on your preferences. Or, if not a fan of cilantro, you can totally leave it out of this recipe altogether.

overhead close-up image of a taco salad with cilantro-lime dressing on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a healthy vegan salad recipe, use cooked lentils, crumbled tofu, or chopped mushrooms in place of the ground beef. Also, take the dairy-free option below for a vegan cilantro-lime dressing.

Make it Gluten-Free: Use gluten-free tortilla chips in your salad, most are already gluten-free, but it’s always good to double check!

Make it Dairy-Free: Replace the sour cream in the dressing with your favorite non-dairy sour cream. I recommend Forager or Kite Hill dairy-free sour cream.

two bowls of taco salad with cialntro-lime dressing on the side.
5 from 1 vote

Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing

A fresh, fully loaded taco salad complete with a creamy cilantro-lime dressing. Super quick and easy to make, this healthy lunch or dinner will become a fast-favorite!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon avocado oil
  • 1 pound ground beef
  • pinch of salt
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 head romaine lettuce, chopped
  • 1 cup grape tomatoes, halved
  • 2 avocados, sliced
  • 1/2 red onion, chopped
  • 1/4 cup fresh cilantro, roughly chopped

For the creamy cilantro-lime dressing:

  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon fresh cilantro, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch of lime zest, optional but recommended

Instructions

  • Heat avocado oil in a large skillet over medium heat, then add in ground beef and a big pinch of salt.
  • Cook until beef is no longer pink, breaking up the meat as it cooks. Then, add in taco seasoning and water, reduce heat to low and simmer until sauce has thickened.
  • While beef cooks, make the cilantro-lime dressing by adding all ingredients to a bowl and whisking together until smooth.
  • Assemble salad with all ingredients, then top with seasoned ground beef and creamy cilantro-lime dressing.

Nutrition

Calories: 300kcal

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30 Minutes or Less

Simple Tomato Salad

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overhead image of tomato salad on a serving platter with olive oil and fresh basil on the side.

Fresh, easy, and totally delicious tomato salad! Made with a handful of simple ingredients, this summer salad comes together in just 5 minutes. Fresh tomatoes, basil, and red onion finished off with a sweet balsamic glaze – YUM!

olive oil being poured over tomato salad.

What You’ll Need to Make Tomato Salad

Tomatoes – Use any variety of tomato you’d like in this recipe! I used heirloom tomatoes, cut into wedges. However, I’ve also made this salad with cherry tomatoes and it was just as incredible.

Fresh Basil – Tomatoes and fresh basil are the perfect pair! Grab a small handful of fresh basil leaves, and stack them on top of each other. Then, gently roll the leaves (like you would a cigar), and run a knife through the basil creating thin basil “ribbons.” Or, if that’s too much work for you, simply grab a handful of basil and gently tear it, then toss into your salad!

Red Onion – Or really any kind of onion! A sweet yellow onion would also taste delicious, it’s totally up to you.

Balsamic – A touch of acidity brings out the fresh flavors in this easy plant-based salad recipe. I LOVE a sweet, yet savory balsamic glaze, but a drizzle of regular balsamic vinegar will also do the trick!

super close-up image of tomato salad with fresh basil on top.

Tips and Tricks

  • Toss your tomato salad together, then refrigerate for at least 15 minutes before serving. This rest time will allow the tomatoes to marinate in all of their delicious flavor. And remember, the longer your salad sits, the more flavorful it’ll be!
  • Have fun with this recipe, and don’t be afraid to make it your own! Add or remove anything you’d like. This salad is super simple, and should remain uncomplicated.
close-up image of tomato salad on a serving platter.

Delicious Additions

Any or all of the following would make delicious additions to your tomato salad!

  • Fresh Cucumber
  • Chickpeas
  • Grilled Chicken
  • Mozzarella Cheese

This side dish is vegan, plant-based, gluten-free, and dairy-free!

overhead image of tomato salad on a serving platter with a fork and spoon.
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Simple Tomato Salad

Fresh, easy, and totally delicious tomato salad! Made with a handful of simple ingredients, this summer salad comes together in just 5 minutes. Fresh tomatoes, basil, and red onion finished off with a sweet balsamic glaze – YUM!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

  • 1 pound tomatoes (I recommend cherry, grape, and/or heirloom tomatoes), sliced
  • 1/4 cup fresh basil, sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar, or balsamic glaze
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Arrange the sliced tomatoes, fresh basil, and red onion on a large platter or in a large bowl.
  • Top with olive oil, balsamic vinegar, salt, and black pepper then cover and refrigerate for at least 15 minutes before serving. 

Nutrition

Calories: 300kcal

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30 Minutes or Less

Italian Stuffed Zucchini Boats

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close up image of stuffed zucchini boats in a baking dish with fresh basil on top.

Easy, healthy, and extra delicious Italian stuffed zucchini boats! This low-carb meal comes together in under 30 minutes, with only 5 (!!!) ingredients. The ultimate lazy, yet super healthy dinner recipe.

overhead image of zucchini boats on a plate with white wine on the side.

What You’ll Need to Make Stuffed Zucchini Boats

Zucchini – This summer vegetable is super cheap and easy to find! Start by slicing a zucchini in half, then removing the seeds and some of the flesh from inside. You’ll be left with two zucchini “boats,” ready to be filled with our delicious Italian sausage in sauce.

Italian Sausage – Feel free to use whatever kind of Italian sausage you’d like! Though make sure it’s uncooked and removed from its casings before cooking. As it cooks, break the sausage up with a wooden spoon until no longer pink. Italian sausage is packed with herbs and spices, adding even more flavor to this already super flavorful dish.

Marinara Sauce – I use and love Rao’s marinara sauce for when I don’t feel like making it myself. Rao’s is perfectly tangy, has tons of flavor, with just a hint of sweetness. However, you can totally use your favorite jarred marinara sauce for this recipe. Or, if you have some time to spare, go ahead and throw together a homemade sauce to use instead.

Dried Italian Seasoning – The final step before cooking these zucchini boats is sprinkling them with a little bit of dried Italian seasoning. I love the flavor this packs, but it’s totally optional if you’re not feeling up to it or don’t have any on-hand.

overhead image of zucchini boats in a baking dish.

Tips and Tricks

  • Finish off these Italian stuffed zucchini boats with fresh-grated parmesan cheese! It rounds out the Italian flavors in this dish, and make it that much more delicious. Also, who doesn’t love a little bit of cheese?!
  • You can easily prep-then-freeze this dish ahead of time! To do this, follow each step of the recipe, up to cooking it. Then, cover the baking dish with plastic wrap and aluminum foil, before freezing for up to three months. When ready to eat, simply defrost, then bake as instructed.
  • This is a great, healthy meal to prep for a crowd! Simply double or triple the amounts listed in the recipe below, and you can feed a whole army (ok …maybe not an entire army, but you get the point). I love throwing this quick and easy zucchini recipe together for friends and family, it’s a total crowd-favorite!
close-up image of zucchini boat being cut into with a fork.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: These zucchini boats are already gluten-free! However, to be absolutely certain they don’t contain any traces of gluten, check your sausage and marinara sauce packaging to make sure those ingredient are entirely gluten-free.

Make it Dairy-Free: For a dairy-free version of this recipe, replace the parmesan cheese with nutritional yeast!

Make it Vegan: Replace the sausage with your favorite vegan meat substitute, and cook it with an additional teaspoon of dried Italian seasoning. Then, similar to the dairy-free version, top with nutritional yeast instead of parmesan cheese.

close up image of stuffed zucchini boats in a baking dish with fresh basil on top.
No ratings yet

Italian Stuffed Zucchini Boats

Easy, healthy, and extra delicious Italian stuffed zucchini boats! This low-carb meal comes together in under 30 minutes, with only 5 (!!!) ingredients. The ultimate lazy, yet super healthy dinner recipe.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 2 large zucchini, cut in half lengthwise
  • salt and black pepper, to taste
  • 1 tablespoon avocado oil
  • 1 pound sweet or spicy Italian sausage (casings removed)
  • 1 teaspoon dried Italian seasoning, optional
  • grated parmesan cheese, for serving

Instructions

  • Preheat oven to 400° Fahrenheit.
  • Using a spoon, scoop out and remove the seeds and a little bit of the flesh from each zucchini half.
  • Sprinkle zucchini with salt and black pepper, then place inside a large baking dish and set aside.
  • Heat avocado oil in a large skillet over medium heat, then add in the Italian sausage and cook until no longer pink. Break up the meat as it cooks, should take about 5 minutes.
  • Add marinara sauce to the skillet, reduce heat to low and simmer sausage in sauce for 2-3 minutes.
  • Spoon the sauce mixture into the cavity of each zucchini half, then evenly sprinkle with Italian seasoning. Bake for 20-25 minutes or until sauce is bubbly and zucchini is tender. Serve warm with parmesan cheese and fresh basil.

Nutrition

Calories: 300kcal

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