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30 Minutes or Less

Turkey Salad (Gluten-Free)

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Turkey Salad

This easy gluten-free turkey salad recipe is made with mayo, celery stalk, green onion, Dijon mustard and salt, perfect for a simple and healthy leftover lunch meal. Have it as a salad or turn it into a turkey sandwich!

Turkey Salad Sandwich

There always seems to be too much turkey at Thanksgiving. I never know what to do with all the leftovers, so I try to come up with yummy recipes to put it to good use. One of the easiest ways to use leftover turkey is to turn it into a turkey salad that can easily be made into a sandwich. Perfect for a quick and filling work day lunch!

MAIN INGREDIENTS NEEDED TO MAKE Turkey Salad

  • Turkey – 4 cups of cooked turkey chopped up

  • Mayonnaise

  • Celery Stalk & Green Onion – You’ll just need 1 each chopped.

  • Dijon Mustard – 2 teaspoons full should do the trick.

  • Salt

  • Dill Pickle – optional, but is a great addition.

Ways To Serve

  • Buns – Try it on a sweet Hawaiian roll or pretzel bun!

  • Whole Wheat Bread – The classic way.

  • Lettuce Wraps – Try crisp lettuce cups. Simple and easy!

  • Crackers – A spoonful on a cracker makes a perfect appetizer.

  • Croissant
Turkey Salad (Gluten-Free & Dairy-Free)
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Turkey Salad (Gluten-Free & Dairy-Free)

5 from 3 votes
Recipe by Samantha Course: LunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

This easy gluten-free turkey salad recipe is made with mayo, celery stalk, green onion, Dijon mustard and salt for a simple and healthy leftover meal. Have it as a salad or turn it into a turkey sandwich!

Ingredients

  • 4 cups cooked turkey

  • 1/2 cup mayonnaise

  • 1 whole celery stalk, chopped

  • 1 whole green onion, chopped

  • 2 teaspoons Dijon mustard

  • 1 teaspoon salt

  • fresh chopped dill, optional

Directions

  • Add all ingredients to a large bowl and mix together until combined.
  • Taste turkey salad and adjust any seasoning as desired, best served cold.

Recipe Video

Notes

  • Storage: Turkey salad should last for 3 – 4 days in the fridge in an airtight container.

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30 Minutes or Less

Italian Green Beans

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Italian Green Beans

Sautéed in olive oil, garlic, Italian seasoning, salt, and red pepper, this easy-to-make Italian Green Beans recipe is a perfect side dish to any meal and is ready to eat in just 5 minutes!

Italian Green Beans

Are green beans good for you?

Yep! Green beans are a great option for a side dish because they are low calories, packed full of Vitamin C and K, fiber and folate.

Should I use frozen, canned or fresh green beans?

Green beans is widely available fresh, frozen or canned. So, which do you choose? Well, of course fresh is the best option and the one I recommend and use in this green beans recipe. There’s nothing better! But, if you can’t get your hands on those, frozen is your next best bet. Usually limp, overcooked and colorless, canned green beans are just sad to look at, let alone eat, so that should be your last option.

How Should I Select Fresh Green Beans?

Fresh green beans should be firm and should snap when bent in half. You’ll want to trim off the tough ends before cooking them.

MAIN INGREDIENTS NEEDED TO MAKE THESE Italian Green Beans

  • Green Beans – I suggest grabbing some fresh green beans, but frozen works too.

  • Olive Oil

  • Garlic Cloves

  • Italian Seasoning

  • Salt

  • Red Pepper Flakes
Italian Green Beans
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Italian Green Beans

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

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Sautéed in olive oil, garlic, Italian seasoning, salt, and red pepper, this easy-to-make Italian Green Beans recipe is a perfect side dish to any meal and is ready to eat in just 5 minutes!

Ingredients

  • 12 ounces frozen or fresh green beans

  • 2 tablespoons olive oil

  • 3-4 garlic cloves, minced

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon salt

  • Pinch of crushed red pepper flakes

Directions

  • Cook green beans according to package instructions.
  • Heat olive oil in a large skillet over medium heat, then add in the garlic, Italian seasoning, salt, and red pepper. 
  • Sauté for 1 minute before adding in the green beans, cook for 2-3 minutes and serve warm.

Recipe Video

Notes

  • Storage: Properly stored, cooked green beans will last for 3 to 5 days in the refrigerator. Make sure to use an airtight container.

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Appetizers

Gluten-Free Soft Pretzels

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Gluten-Free Soft Pretzels

These homemade gluten-free soft pretzels are chewy, soft, flavorful, and so delicious! It’s a fun and easy snack recipe you can make for the whole family. Dip it in cheese sauce, sprinkle it with salt, or drizzle chocolate right on top, the choice is yours. Either way, you won’t be able to eat just one!

Soft pretzels are a classic snack that might seem hard to make, but they’re not hard at all! With simple, healthy ingredients, this gluten-free soft pretzels recipe is fun to make and doesn’t take long. For people with gluten sensitivities, these pretzels are the perfect way to enjoy a classic snack.

MAIN INGREDIENTS NEEDED TO MAKE THESE Gluten-Free Soft Pretzels

  • All-Purpose Flour – (I’ve used Bob’s Red Mill All-purpose gluten-free flour with great success!)

  • Active Dry Yeast

  • Brown Sugar

  • Salt

  • Xanthan Gum

  • Baking Powder

  • Water

  • Butter (non-dairy)

  • Egg & Egg Yolk

TIPS ON MAKING Gluten-Free Soft Pretzels

Salt is the usual go-to when it comes to pretzel toppings. However, you can use all different kinds of toppings to make it sweeter or more to your liking.

  • For an almond topping, use Honey Roasted Almonds. Chop roasted almonds into small bits, brush freshly baked pretzels with melted butter, then roll or sprinkle in almonds.

  • For a cinnamon sugar topping, mix 1/2 tsp of cinnamon with 1/4 cup granulated sugar and melt 1 Tbsp of butter in a small bowl. Brush the freshly baked pretzels with melted butter, then roll in cinnamon sugar. 

  • For an extra burst of savory flavors, you can use King Arthur Flour’s Everything Bagel Topping, which is a combination of salt, poppy seeds, sesame seeds, dried onion, and garlic. 
Gluten-Free Soft Pretzels
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Gluten-Free Soft Pretzels

1 from 1 vote
Recipe by Samantha Course: SnacksCuisine: AmericanDifficulty: Easy, Medium
Servings

10

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

1

hour 

These homemade gluten-free soft pretzels are chewy, soft, flavorful, and so delicious! It’s a fun and easy snack recipe you can make for the whole family. Dip it in cheese sauce, sprinkle it with salt, or drizzle chocolate right on top, the choice is yours. Either way, you won’t be able to eat just one!

Ingredients

  • For the dough:

  • 3 cups all purpose gluten-free flour

  • 2 ¼ teaspoons active dry yeast

  • ¼ cup brown sugar

  • 2 teaspoons salt

  • 1 teaspoon xanthan gum

  • ½ teaspoon baking powder

  • 1 cup warm water

  • ¼ cup non-dairy butter, melted

  • 1 egg, at room temperature

  • For cooking:

  • 10 cups water

  • 2/3 cup baking soda

  • For egg wash:

  • 1 egg yolk

  • 1 tablespoon water

  • For topping:

  • Salt

Directions

  • Mix together the gluten-free flour, yeast, brown sugar, salt, xanthan gum, and baking powder in a large bowl. 
  • Form a well in the center of the flour mixture then pour the warm water, melted butter, and egg into the well. Whisk to combine while slowly incorporating the dry ingredients into the wet ingredients. 
  • Transfer dough to a floured surface and knead until smooth, then shape into a ball and transfer to a lightly greased bowl. Cover bowl with towel, leave to proof in a warm place for an hour or until doubled in size.
  • Preheat oven to 450° Fahrenheit and line a baking sheet with parchment paper.
  • Place dough on a floured surface and separate into 10 equal balls. Warm each ball between the palm of your hands for a few seconds, then roll into an 18-inch rope before shaping each rope into a pretzel. For help shaping, follow this tutorial.
  • Cover pretzels with a towel while you bring 10 cups water to a boil in a large pot. Once boiling, add in the baking soda.
  • Once foam subsides, carefully drop one pretzel at a time into the boiling water for just 30 seconds. Remove from water and arrange on a baking sheet. 
  • Whisk together the egg yolk and one tablespoon of water then brush egg wash over top of each pretzel before sprinkling with salt if you’d like.
  • Bake pretzels for 20-25 minutes or until lightly golden brown, then leave to cool on baking sheet for 10 minutes before transferring to a wire cooling rack to cool rest of the way.

Recipe Video

Notes

  • Xanthan gum provides a pleasant chewiness to the pretzels. If omitted or substituted, it may affect the softness and texture of the pretzels.
  • Storage: These taste best when eaten the same day, but if you want to store them, wrap them individually in plastic wrap and keep in the fridge for up to 2 days or in the freezer for 1 month.

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Dairy-Free

Vegan Baked Mac and Cheese (Gluten-Free)

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Vegan Baked Mac and Cheese

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

MMM, mac and cheese is one of my favorite comfort meals. Even though this isn’t the classic Kraft mac and cheese dish you might have had growing up, it sure is healthier and tastes even better! If you’re searching for last-minute dinner inspiration, this vegan mac and cheese dish is a perfect option.

MAIN Ingredients Needed TO MAKE This Baked Mac and Cheese Recipe

  • Macaroni – Make sure to get 12 ounces. If you’re following this vegan recipe, use gluten-free noodles.

  • For the “Cheese” Sauce – you’ll need to grab a whole bunch of different ingredients to create a “cheese-like” sauce:
    • Olive oil
    • Yellow Onion
    • Russet Potatoes – make sure you peel and chop them!
    • Carrots
    • Garlic Cloves
    • Onion Powder
    • Vegetable Broth
    • Milk (non-dairy) – Use any plant based milk variety of your choice.
    • Nutritional Yeast (see tips) – This is an amazing ingredient for adding a cheesy flavor to the sauce!
    • Dijon Mustard
    • Lemon Juice
  • Breadcrumbs – My usual go-to is Panko breadcrumbs.

TIPS ON MAKING Vegan Baked Mac and Cheese

  • If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.
Vegan Baked Mac and Cheese (Gluten-Free)
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Vegan Baked Mac and Cheese (Gluten-Free)

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

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

300

kcal
Total time

1

hour 

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

Ingredients

  • 12 Ounces Macaroni, I used gluten-free

  • For the “cheese” sauce:

  • 2 Tablespoons Olive Oil

  • 1 Cup Yellow Onion, diced

  • 1 Cup Russet Potatoes, peeled & chopped

  • 1 Cup Carrots, chopped

  • 3 Cloves of Garlic, minced

  • 1 Teaspoon Salt

  • ½ Teaspoon Garlic Powder

  • ½ Teaspoon Onion Powder

  • ½ Cup Vegetable Broth

  • ½ Cup Non-Dairy Milk

  • ½ Cup Nutritional Yeast, see Notes

  • 1 Teaspoon Dijon Mustard

  • 1 Tablespoon Lemon Juice (about ½ lemon)

  • For the breadcrumb topping:

  • 1 cup Panko breadcrumbs, I used gluten-free

  • 2 tablespoons olive oil

Directions

  • Preheat oven to 400° Fahrenheit and cook macaroni in a pot of salted boiling water until al dente, then drain and set aside.
  • Heat the olive oil in a large saucepan over medium heat, add in the diced onion and cook until translucent, about 5 minutes.
  • Add in the potatoes, carrots, garlic, salt, garlic powder, and onion powder – cook for another 2-3 minutes.
  • Now add in the vegetable broth, cover with a lid, reduce heat to a simmer, and cook for about 10 minutes or until the vegetables are soft.
  • Once cooked, remove from the heat and let cool for 10-15 minutes before transferring to a blender along with the dairy-free milk, nutritional yeast, Dijon mustard, and lemon juice. Blend everything until completely smooth.
  • Toss vegan “cheese” sauce with pasta then transfer to a 9×13-inch baking dish.
  • Mix together breadcrumbs and olive oil in a bowl then sprinkle over top of pasta and bake for 15-20 minutes or until golden brown and bubbly.

Recipe Video

Notes

  • Nutritional Yeast: If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.

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Dairy-Free

Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)

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Honeynut Squash

Using two halved honeynut squashes, vegan butter, salt, cinnamon and maple syrup, this savory and sweet dish is a perfect Fall meal when you want something easy and healthy to make.

Honeynut Squash

If you aren’t familiar with honeynut squash, it looks and tastes just like a baby version of butternut, but it’s sweeter and smaller. Both are perfect as a roasted treat and are easily interchangeable if you prefer one over the other. I love this dish because, not only is it delicious, but the size is perfect for individual servings. It’s also rich in nutrients, including a high amount of vitamin A and potassium, making it a healthy Fall dish. (Well…aside from the drizzle of maple syrup, but that’s OK, you can always grab a sugar-free version).

  • Honeynut Squash – The staple to this dish! Make sure to remove the seeds before cooking. You can also use butternut squash if you prefer.

  • Vegan Butter – If you want to keep it dairy-free, but want something other than butter, you can try using coconut oil.

  • Cinnamon – I find that cinnamon really adds a nice touch and compliments the maple syrup.

  • Maple Syrup – Add some sweetness to this dish by drizzling some maple syrup on it before serving.

  • Optional toppings: Pecans, walnuts, dried cranberries

Adjust this recipe to your diet

  • Dairy: Use regular butter instead of vegan butter.

  • Sugar-free: Use a sugar-free version of maple syrup like Lankantos.

TIPS FOR MAKING THIS Honeynut Squash Recipe

  • Sprinkle some pecans, walnuts or cranberries on top once the honeynut squash is roasted.

  • Swap the cinnamon for pumpkin pie spice.
Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)
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Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)

2 from 2 votes
Recipe by Samantha Course: Snacks, Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

35

minutes
Calories

300

kcal
Total time

40

minutes

My vegan roasted honeynut squash recipe with cinnamon and drizzled with maple syrup is utterly sweet and savory, making it the perfect Fall dish.

Ingredients

  • 2 honeynut squash, halved lengthwise and seeds removed

  • 1 tablespoon butter, melted (I used vegan butter)

  • ¼ teaspoon cinnamon

  • Maple syrup, for serving

Directions

  • Preheat oven to 425° Fahrenheit and place honeynut squash on a large baking sheet.
  • Mix melted butter, salt, and cinnamon together in a small bowl then brush over inside of honeynut squash.
  • Bake squash 35-40 minutes, then drizzle with maple syrup and enjoy.

Recipe Video

Notes

  • Honeynut Squash can be roasted up to 2 days in advance and stored in the refrigerator in an airtight container.
  • Uncooked squash can be frozen in an airtight container for up to 3 months.

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