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30 Minutes or Less

The BEST Gluten-Free Meatballs

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Gluten-Free Meatballs

This gluten-free meatballs recipe is perfectly spiced with Italian seasoning and is made with ground beef, pork, garlic and gluten-free breadcrumbs. It’s so easy, and takes less than 30 minutes to make. Dairy-free and paleo options are included!

Gluten-Free Meatballs

Main Ingredients Needed to Make These Italian GF Meatballs

  • Ground Beef & Ground Pork

  • Breadcrumbs – gluten-free

  • Italian Seasoning

  • Garlic Cloves

  • Egg

  • Parsley

  • Milk – I used almond milk

  • Salt & Black Pepper

Tips When Making These Baked Gluten-Free Meatballs

  • Make it Paleo: For a grain-free/paleo version, simply leave out the gluten-free breadcrumbs!

  • Pasta: I used Jovial Brown Rice Spaghetti to keep my entire meal gluten-free. I highly recommend any Jovial pastas. They’re truly the best gluten-free pasta I’ve tried on the market!

  • Cheese: To keep this dish dairy-free, I grated a block of Violife’s Vegan Parmesan Cheese over my spaghetti and meatballs. 

  • Meat: I used beef, but you can use chicken, or turkey to make these meatballs. 

  • Note: You can use oatmeal, potato flakes or breadcrumbs as a binder. My favorite way to make meatballs is with gluten-free breadcrumbs.
The BEST Gluten-Free Meatballs
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The BEST Gluten-Free Meatballs

0 from 0 votes
Recipe by Samantha Course: Main, DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

This gluten-free meatballs recipe is perfectly spiced with Italian seasoning and is made with ground beef, pork, garlic and gluten-free breadcrumbs. It’s so easy, and takes less than 30 minutes to make. Dairy-free and paleo options are included!

Ingredients

  • 1 Pound Ground Beef

  • 1 Pound Ground Pork

  • 1 Cup Gluten-Free Breadcrumbs

  • 2 Tablespoons Italian Seasoning

  • 2 Whole Garlic Cloves, minced

  • 1 Whole Egg

  • 2 Tablespoons Fresh Parsley (finely chopped)

  • 1/4 Cup Regular or Non-Dairy Milk

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

Directions

  • Preheat oven to 375° Fahrenheit and line a large baking sheet with parchment paper.
  • Mix together all ingredients in a large bowl.
  • Using a cookie scoop, scoop about 1 tablespoon of mixture into the palms of your hands and roll into a meatball. Place rolled meatball onto prepared baking sheet and continue until no mixture remains.
  • Bake meatballs for 18-20 minutes or until a meat thermometer inserted in the center of one reads 160° Fahrenheit.

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30 Minutes or Less

Healthy Collagen Hot Chocolate

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Vegan Hot Chocolate

This healthy and delicious hot chocolate recipe is a dairy-free alternative to the traditional hot chocolate we grew up with as kids. It also packs a whopping 20 grams of protein in each serving. Quick to make with only 4-ingredients needed, this hot chocolate is perfect to cozy up with on the couch with this winter!

Vegan Hot Chocolate

Main Ingredients Needed to Make Vegan Hot Chocolate

  • Non-dairy milk (or regular, your choice)
  • Cocoa Powder
  • Maple Syrup
  • Collagen Powder – I use the Further Foods Unflavored Collagen Peptides in my healthy hot chocolate recipe! It’s completely flavorless, and doesn’t yield any weird chalkiness or clumps in your drink. However, feel free to use whatever unflavored collagen powder you prefer.
  • Cinnamon & Vanilla Extract – totally optional, but these ingredients really bring out the flavor of the chocolate!

Tips When Making My Hot Chocolate Recipe

  • Want it to be sugar-free? Replace the maple syrup with your favorite sugar-free alternative. 
  • Non-dairy milk – almond milk or oat milk is a great choice. However, if you want a creamier and nut-free drink, try using coconut milk instead.
  • No cup of hot chocolate is complete without whipped cream or marshmallows, or both! 
  • You can also add chocolate or caramel sauces over the marshmallows for a delightful salty-sweet flavor.
  • Who said hot chocolate is just for kids?! You can’t go wrong with adding Irish cream, coffee liqueur or peppermint schnapps.
  • Even more topping ideas – Chocolate chips, finely chopped nuts, crushed graham crackers, and candy cane pieces!
5 from 1 vote

Healthy Vegan Hot Chocolate

This healthy and delicious hot chocolate recipe is a dairy-free alternative to the traditional hot chocolate we grew up with as kids. Quick to make with only 4-ingredients needed, this hot chocolate is perfect to cozy up with on the couch with this winter!
Print Pin Rate
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 2 servings

Equipment

  • 1 small saucepan

Ingredients

  • 3 Cups Non-Dairy Milk
  • 2 Tablespoons Cocoa Powder
  • 1/4 Cup Maple Syrup
  • 2 Scoops Unflavored Collagen Powder

Optional:

  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Vanilla Extract

Instructions

  • Add the non-dairy milk to a small saucepan over low heat.
  • Once milk is hot, add in remaining ingredients. Whisk constantly until everything has dissolved.
  • Pour into two mugs, top with mini marshmallows or coconut whipped cream and enjoy!

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 20g | Protein: 20g | Fat: 4g | Sugar: 20g

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30 Minutes or Less

Creamy Spinach Stuffed Salmon

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Spinach Stuffed Salmon

Packed with spinach, cream cheese, and a garlic mixture, this Stuffed Salmon recipe beats anything found in a restaurant. Even though it might look fancy, it’s really easy to make and takes less than 30 minutes. If you’re in the mood for fish, this salmon dish is a perfect option for a healthy weeknight meal.

Spinach Stuffed Salmon

This creamy spinach stuffed salmon is a great dish to serve when you want to impress, but are short on time. Below I list the main ingredients, what to look out for when buying salmon and some tips and tricks on making this recipe.

Main Ingredients Needed To Make Spinach Stuffed Salmon

  • Spinach – frozen and thawed

  • Cream Cheese – I used non-dairy

  • Garlic Cloves – minced

  • Lemon Juice

  • Seasoning – I used Old Bay

Things to Look Out For When Buying Salmon

  • Color: Salmon is usually light pink to red. There should be no darkening around the edges.

  • Smell: I guess the best way to describe this is that the salmon should smell like the ocean. The smell shouldn’t be off-putting.

  • Texture: Salmon flesh should be firm, and if it’s not frozen, should be shiny too.

Tips & Tricks

  • Make it spicy by serving it with a dash of hot sauce.

  • Sometimes I like to have a class of wine when I make salmon. I’ve found that Chardonnay and Sauvignon Blanc taste best with this recipe.
Creamy Spinach Stuffed Salmon
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Creamy Spinach Stuffed Salmon

0 from 0 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

12

minutes
Calories

300

kcal
Total time

27

minutes

Packed with spinach, cream cheese, and a garlic mixture, this Stuffed Salmon recipe beats anything found in a restaurant. Even though it might look fancy, it’s really easy to make and takes less than 30 minutes. If you’re in the mood for fish, this salmon dish is a perfect option for a healthy weeknight meal.

Ingredients

  • For the spinach filling:

  • 1/2 Cup Frozen Spinach (thawed)

  • 1/4 Cup Cream Cheese

  • 3 Whole Garlic Cloves

  • 1 Tablespoon Lemon Juice

  • 1 Teaspoon Old Bay Seasoning

  • For the salmon:

  • 4 Whole Salmon Filets

  • 2 Tablespoons Olive Oil

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

Directions

  • Preheat oven to 400° Fahrenheit.
  • Squeeze as much moisture out of thawed spinach as possible, then place all filling ingredients in a bowl and mix together.
  • Place salmon filets on a baking sheet, pat dry with a paper towel, then make a cut into one side of each filet to create a pocket in the salmon.
  • Stuff salmon filets with spinach mixture then drizzle with olive oil and sprinkle with salt and pepper.
  • Bake salmon for 12 minutes then serve immediately.

Recipe Video

Notes

  • Storage: Store in airtight container in the fridge for up to 4 days.

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30 Minutes or Less

Roasted Garlic Brussels Sprouts

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Roasted Garlic Brussels Sprouts

Deliciously crispy on the outside and tender and caramelized on the inside, this Roasted Garlic Brussels Sprouts recipe is perfect for a healthy side dish. It requires only a few ingredients and takes only 30 minutes to cook!

Roasted Garlic Brussels Sprouts

Ingredients to Make The Best Roasted Garlic Brussels Sprouts

  • Brussels Sprouts – You’ll need 1.5 pounds of it, trimmed and halved.

  • Garlic – You’ll need one whole head of garlic, peeled and roughly chopped.

  • Olive Oil

  • Salt & Black Pepper – for taste.

How do I select the best Brussels sprouts?

You’ll want to look for bright green heads that are firm and heavy for their size. The leaves on the Brussels Sprouts should be tightly packed with no holes in them. It’s best to avoid Brussels sprouts with yellowing leaves (although if you only see a few, it should be fine), that looks old, or has black spots. Also, fun fact: smaller Brussels sprouts are usually sweeter and more tender than larger ones.

How do I store Fresh Brussels Sprouts?

To properly store unwashed & fresh Brussels Sprouts, remove any loose outer leaves and place in a zip-top bag and store in a drawer of the refrigerator. They will last a couple of weeks but try to use them as soon as possible. They lose their sweetness quickly and their flavor starts to waver after a few days.

Tips and Tricks When Making Roasted Garlic Brussels Sprouts

  • Make sure to cut the garlic into chunky pieces. If you mince the garlic too finely, they will burn instead of becoming sweet and tender.

  • Sprinkle the Brussels Sprouts with parmesan for extra flavor. To do this, simply sprinkle the cheese on about 10 minutes into baking.
Roasted Garlic Brussels Sprouts
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Roasted Garlic Brussels Sprouts

0 from 0 votes
Recipe by Samantha Course: SidesCuisine: BelgiumDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

Deliciously crispy on the outside and tender and caramelized on the inside, this Roasted Garlic Brussels Sprouts recipe is perfect for a healthy side dish. It requires only a few ingredients and takes only 30 minutes to cook!

Ingredients

  • 1.5 Pounds Brussels Sprouts

  • 1 Whole Head of Garlic (peeled and roughly chopped)

  • 3 Tablespoons Olive Oil

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

Directions

  • Preheat oven to 400° Fahrenheit.
  • Place Brussel sprouts and garlic on a large baking sheet then drizzle with olive oil, and sprinkle with salt and pepper.
  • Gently toss sprouts to coat before baking for 30 minutes. Remove sheet at around the 15 minute mark, gently toss the Brussel sprouts once again, before returning to the oven.

Recipe Video

Notes

  • Storage: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for about 5 minutes.

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30 Minutes or Less

Gluten-Free Pumpkin Pancakes (Dairy-Free Option)

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These gluten-free pumpkin pancakes taste like Fall thanks to its warm pumpkin spices. They’re easy to make, fluffy, and perfect for a quick morning breakfast. Drizzle with maple syrup or use some of my suggested toppings for even tastier pumpkin pancakes!

Gluten-Free Pumpkin Pancakes

Pancakes are seriously one of my fav breakfast foods, and since Fall season is underway, I felt like it was appropriate to share my gluten-free pumpkin pancake recipe with you all! They are fluffy, sweet, warm, and especially delicious with maple syrup drizzled on top. What’s not to love?!

MAIN INGREDIENTS NEEDED TO MAKE Pumpkin Pancakes

  • Oat Flour or Gluten-Free Flour: The choice is yours, but I like to use Bob’s Red Mill Gluten-Free 1:1 Baking Flour. If you do not have a gluten sensitivity, you can use regular flour.

  • Brown or Coconut Sugar: Just a bit of brown sugar provides the perfect level of sweetness to the pancakes! You can also use coconut sugar for an even healthier option.

  • Baking Powder & Baking Soda: The baking powder is what helps to make these pancakes super fluffy! 

  • Pumpkin Spice: If you do not have pumpkin spice you can try making your own pumpkin spice by blending nutmeg, allspice, cinnamon, and ginger. 

  • Pumpkin Puree

  • Milk: I use almond milk, but you can use whichever non-dairy or dairy milk you prefer.

  • Egg

  • Coconut Oil

  • Lemon Juice

  • Cinnamon

  • Salt

What Toppings Go Best With These Gluten-Free Pumpkin Pancakes?

  • Maple Syrup (you could add chopped bacon bits to this, too)

  • Chocolate Chips

  • Coconut Whipped Cream

  • Nutella

  • Cinnamon-Spiced Apples
Gluten-Free Pumpkin Pancakes (Dairy-Free Option)
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Gluten-Free Pumpkin Pancakes (Dairy-Free Option)

5 from 1 vote
Recipe by Samantha Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

These gluten-free pumpkin pancakes taste like Fall thanks to its warm pumpkin spices. They’re easy to make, fluffy, and perfect for a quick morning breakfast. Drizzle with maple syrup or use some of my suggested toppings for even tastier pumpkin pancakes!

Ingredients

  • 1/2 Cup Pumpkin Puree

  • 1 Cup Almond Milk (or regular)

  • 1 Whole Egg

  • 2 Tablespoons Coconut Oil (melted)

  • 1 Tablespoon Lemon Juice

  • 1 Cup Oat Flour or Gluten-Free All-Purpose Flour

  • 3 Tablespoons Coconut Sugar or Brown Sugar

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Pumpkin Pie Spice

  • 1/2 Teaspoon Baking Soda

  • 1/2 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

Directions

  • Whisk together the pumpkin puree, milk, egg, coconut oil, and lemon juice in a large bowl.
  • In a separate bowl, mix together the flour, sugar, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt.
  • Add the flour mixture into the pumpkin mixture and stir until fully combined.
  • Heat griddle or skillet with a drop of coconut oil. 
  • Pour ¼ cup batter into skillet and cook until puffy and bubbling around the edges, around 2 minutes. Flip pancake and cook for another 30 seconds or until cooked through.
  • Continue cooking process with remaining batter, keep cooked pancakes warm in the oven then serve immediately.

Recipe Video

Notes

  • Storage: Store any leftover pancakes in an airtight container. You can store them in the fridge for up to 3 days, or in the freezer for up to 3 months. 

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