Gluten-Free Recipes

Gluten-free doesn’t have to mean that you really feel you’re “giving up” something. Over the years I’ve amassed many GF recipes (particularly desserts) that are delicious and easy.

What I’m focusing on here is more *purposefully* gluten-free recipe replacements rather than the many, many recipes that are incidentally gluten-free…vegetables, meat dishes, puddings, curds, jams, and more. But there are tons of those on the site!

So below you’ll find recipes for gluten-free desserts and breads in particular…whether using naturally gluten-free ingredients (my preference) or a special mix, these gluten-free dishes will wow!

Not sure where to start?? For me, it’s about desserts, and here are a few of my absolute go-to recipes:

And here are some more savory or breakfast-based options:

You can also browse through this post on a handful of my favorite gluten-free desserts, or pore through the archives below…

How to Cook Frozen Salmon in the Air Fryer…a.k.a. My Go-To Weeknight Dinner

September 20, 2023

This recipe *might* take the crown for the most frequent dinner in Casa Jessica. Once I realized how easy it was to cook frozen salmon in the air fryer, I had it MADE!

It’s crazy to me that I had an air fryer for a couple years before ever using it. I tried it once or twice, was like “not for me”, and relegated it to the back of my pantry.

Then last summer when I was doing an intensively restrictive diet and gut health protocol, my air fryer suddenly became the MVP of my kitchen.

When I realized how amazing and fast it was for making all manner of veggies and proteins delicious (without heating up my kitchen in the middle of summer, and not having to wait for the oven to preheat), I upgraded to a two-drawer air fryer so I could cook two things at once.

I literally use it at least once a day, so it doesn’t even have cabinet space in my kitchen…it’s perpetually out.

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Asian-Inspired Ground Chicken or Turkey…Perfect for Asian Chicken Bowls

September 6, 2023

I realized the other day that I hadn’t shared three of the healthy meal recipes that I make most often. And so without further ado here is one of my absolute go-to recipes for any weeknight where I don’t know what to make, or if I need to ensure I have multiple days of leftovers. Today we’re making delicious Asian-inspired ground chicken!

I alluded to this recipe in my post on surviving a candida diet or functional medicine detox, but because it’s a somewhat squishy “recipe” (in that it has ingredients, but I completely make up the amounts), I never got around to writing the recipe down.

Or taking pictures, for that matter, because usually when I make this Asian ground chicken I’ve reached the point of starving and it’s late evening and I just kind of throw it together. Then I belatedly realize that, once again, I failed at taking pictures.

I love that this recipe is healthy and only takes a few minutes to make, and it’s really versatile. My favorite thing to do with it is make Asian chicken bowls, using jasmine or basmati rice, whatever roasted veggies I can cobble together, chopped green onions, avocado, and some kewpie mayo.

But if you’re going light on grains you can throw it on roasted sweet potatoes, or if you’re eliminating carbs for a while it’s great in a lettuce wrap.

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Charred Cabbage & Cauliflower Salad with Tahini Dressing

July 18, 2023

This charred cabbage and cauliflower salad is a recipe for those times when your body is begging you for something super healthy…buuuuutttt you also need to feel a bit of indulgence.

I’d just gotten back from several days of living my best life at a couple amazing eco-resorts in the Costa Rican rainforest (I mean, can you believe this??). It’s not that I ate poorly there—in fact, it was lots of fresh produce, but let’s face it, also lots of cocktails—but my body needed a bit of detoxing.

Enter this roasted veggie salad. The cauliflower and cabbage are roasted until they are still a bit crunchy, but also soft and silky and caramelized. Then they’re tossed in a super easy garlic-lemon-tahini dressing with a bit of heat that melds everything together.

It’s a comforting, savory dish that can double as either a vegetarian entree, or a healthy side dish. It also makes great leftovers, as the dressing and flavors really settle in. Even better?? It comes together in 30 minutes or less.

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Roasted Apricot Olive Oil Cake with a Hint of Rosemary

July 1, 2023

So…you ever accidentally eat an entire cake in less than 24 hours? No?? Yeah, me neither…until I made this roasted apricot olive oil cake.

This cake blew my mind. It sounds so innocuous. Plain, even. But the flavors and textures were so perfect, I found myself carving bites off as I made my morning coffee, sneaking back into the kitchen for another bite and a glass of water. Until it was gone.

So clearly I can’t be trusted around this rosemary and roasted apricot olive oil cake. The star here is the intense-yet-mellow flavors, melding tart, jammy roasted apricots with loads of vibrant citrus zest and a hit of herbal notes from fresh rosemary.

Pre-roasting the apricots is a really important step, as it intensifies the fruit’s flavor, drastically improves their texture, and removes some of the water content that would screw with the cake’s structure.

The fruit is roasted with sugar and some orange and lemon juice (I’ve also added a splash of almond extract), and the resulting syrup is both delicate and rich. It gets drizzled on the cake after baking, and the leftovers make a killer cocktail!

In addition to the rosemary, I’ve added some cinnamon and a tiny hit of almond extract to the batter. The former adds some warmth that pairs wonderfully with the other flavors, and to me you can’t have stone fruit without almond extract. They’re a match made in heaven!

My obsession with this cake is weird, honestly, because I’ve been underwhelmed by both olive oil cakes and polenta cakes in the past.

The texture is a bit similar to a polenta cake (a very slight crunch to the outside), and yet it is SO much more moist and flavorful.

I have played around a bit with making a gluten-free version of this as well. I tried swapping polenta for the semolina, and while it *works*, I didn’t love it as much (too much crunch, and I didn’t love the structure of the crumb).

I’d maybe try instead just swapping coarser almond meal or ground oats for the semolina (and keeping the original almond flour). Both give some texture and body, but aren’t actually crunchy. Let me know if you find a gluten-free combo that works great!

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Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)

June 13, 2023

My love for anything using the PB&J flavor combo is well-documented, but it usually ends up in a more indulgent place vs. healthy (see: pb&j babka). So when I saw this peanut butter and jelly baked oatmeal pop up in my IG feed a while back, I had to give it a try.

And then when I figured out how easy this it was to make, it honestly became kind of dangerous.

Like, “hey, it’s 11am on a Tuesday, what if I threw this together and had it for lunch instead of my salad and chicken??”

“Maybe I need to perfect the recipe more…I’ll make it after dinner just to be sure.”

And so I can tell you with authority that this recipe is really flexible, super easy, and makes a perfect compromise when you’re trying to be really healthy but are craving something indulgent.

With that said, here are some tips that I’ve found make a difference in the final product…

I’ve provided timing guidance, but it may take longer depending on the size and thickness of your ramekin and how wet your banana is.
To that point, resist the temptation to use too much banana, as it makes a big difference in texture and might not set well (though will still be delicious). I recommend using ripe bananas, but not overripe…you want dark yellow with some brown, but not at the wet, mushy banana bread stage.
I’ve made this pb&j baked oatmeal two ways—just throwing the rolled oats in as-is, or giving them a quick pulse in the food processor to break them up. I slightly prefer the texture of the latter and it only takes a second, but is completely up to you.
The peanut butter powder is totally optional. I had some on-hand so used it to amp up the peanut butter flavor a bit, but I don’t think it’s necessary and definitely wouldn’t go out of my way to purchase it.

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Easy Roasted Maple-Mustard Carrots

June 2, 2023

I’ll admit, I don’t bother with “real” side dishes that often. It’s usually just throwing some chopped veggies in the air fryer and calling it a day (see: cumin broccoli bits). But sometimes one tiny extra step can make a boatload of difference—like these delicious tahini maple mustard carrots.

The sauce is really the star here, a sweet, tart, savory, tangy delight that pairs beautifully with the mellow sweetness of super roasted carrots.

You can make this in either the oven or air fryer, I’ll give instructions for both below. I love doing these in the air fryer because it’s much faster and doesn’t heat up my house in the summer—plus I find that I get a much deeper roast on the carrots that way.

Oven roasting method:

If using the oven, place a rack in the upper third of the oven and preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil.

If you have nice thin, smaller heirloom carrots you can leave them as-is (I cut the tops off, and don’t peel). If you have big normal carrots, I like to cut them into big chunks, for more even and faster roasting. I don’t peel mine unless they’re not organic.

Add the carrots, a drizzle of olive oil, and a strong sprinkle of salt. Toss to coat well. Roast the carrots until fork-tender, about 20 minutes – maybe more maybe less depending on the size of your carrots.

Air fryer method:

If using the air fryer, preheat to 390 F on Air Fryer setting (you can use Roast if you prefer, but you’ll need to adjust the cooking time). Prep the carrots the same way (olive oil and salt).

Add to the air fryer basket and cook for 8 to 12 minutes (it will really depend on how thick your carrots are). You want them really golden, headed toward char.

While the carrots roast, whisk together the maple syrup, Dijon mustard, tahini, lemon juice, salt and pepper. I always hold back some of the lemon juice, taste, and decide whether to add the rest.

I strongly prefer a really good runny tahini for this type o recipe, vs. fighting with the hard oil-separated kind. This one is my go-to, just shake it and pour!

I also tend to thin out the sauce with a bit of hot water, as I’ve found that an easily pouring sauce makes the dish more fun to eat (a bit less gluey).

When the carrots are cooked through and deeply golden brown (see pics for reference), place on a serving plate and drizzle with the sauce. Enjoy warm (the sauce makes great leftovers, but I always recommend roasting the carrots fresh).

These roasted tahini maple Dijon carrots are a winner any night of the week, whether you’re having a dinner party or it’s just you on your couch!

Other delicious & easy side dishes you’ll love:

Adapted slightly from Joy the Baker

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Easy Roasted Tahini Maple Dijon Carrots

Yield: 2+ servings

These tahini maple mustard carrots are a super easy side dish that seems fancy, perfect for any weeknight. Just take delicious golden deeply-roasted carrots and drizzle with a fast maple, Dijon mustard, lemon, & tahini sauce, and you've got a match made in heaven!

Ingredients

A handful of rainbow carrots (or regular ones); ideally, thin & organic, but see notes
Olive oil and sea salt
2 tablespoons of maple syrup
1 tablespoon of Dijon mustard
3 tablespoons of creamy tahini (mine is runny, & makes a big difference)
Fresh ground sea salt & black pepper
Juice of 1 medium lemon

Instructions

You can make this in either the oven or air fryer.
If using the oven: Place a rack in the upper third of the oven and preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil.
If you have nice thin, smaller heirloom carrots you can leave them as-is (I cut the tops off, and don't peel). If you have big normal carrots, I like to cut them into big chunks, for more even and faster roasting. I don't peel mine unless they're not organic.
Add the carrots, a drizzle of olive oil, and a strong sprinkle of salt. Toss to coat well. Roast the carrots until fork-tender, about 20 minutes – maybe more, maybe less depending on the size of your carrots.
If using the air fryer: Preheat to 390 F on Air Fryer setting (you can use Roast if you prefer, but you'll need to adjust the cooking time). Prep the carrots the same way (olive oil and salt).
Add to the air fryer basket and cook for 8 to 12 minutes (it will really depend on how thick your carrots are). You want them really golden, headed toward char.
While the carrots roast, whisk together the maple syrup, Dijon mustard, tahini, lemon juice, salt and pepper. I always hold back some of the lemon juice, taste, and decide whether to add the rest. Depending on how thick it is, I like to thin mine out with a bit of hot water so it pours easily.
When carrots are cooked through and golden brown, place on a serving plate and drizzle with the sauce. Enjoy warm!

Notes

You can use regular (bigger, fatter) carrots too if needed, just cut them into smaller pieces for easier and more even roasting. I don't peel mine, but if yours aren't organic I'd recommend peeling. Don't use baby carrots---just trust me.
I often make a single serving of carrots and the regular amount of sauce, then keep it in the fridge for the next night's dinner.

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Buckeye Brownies a.k.a. Layered Peanut Butter Brownies (+ a GF Option)

May 2, 2023

WARNING: These layered peanut butter brownies are completely addictive. I can’t stop making them. And I can’t stop eating them.

They’re a quite different take on a traditional buckeye brownies recipe, but with the same flavor profile and layering approach. And I’ve been on such an intense peanut butter-chocolate kick lately, it’s kind of getting out of control.

I also keep failing at getting good pictures of the finished product, because I am always taking them to people’s houses, and they get devoured before I can grab a clean shot.

These double chocolate peanut butter brownies aren’t difficult at all, they just take some extra time due to the chilling/freezing steps at the beginning (to get your beautiful layers).

I’ve adapted this recipe slightly, mostly by eliminating one of the chocolate layers—personally I wanted a bit more brownie ratio and thought the peanut butter amount was perfect, and that second chocolate layer was just overkill for me. But I speak to both options in the recipe notes.

One other note…these can easily be made gluten-free by substituting a gluten-free flour mix for the all-purpose. You won’t notice a difference!

Let’s talk about the best chocolate peanut butter layers…

Chocolate: I strongly prefer a darker chocolate (I went with 70% cocoa solids, like these Guittard bars that are a fave). Definitely go with a bar if possible for the melting portion…chocolate chips are designed *not* to melt and tend to have more waxy ingredients in them so they hold shape.
Peanut butter: Mine was a creamy natural JIF, but crunchy works fine as well. Don’t use the natural peanut butter with the oil on top. You could sub almond, cashew or even sun butter, but the taste will be quite different.

I do have a few tips that help make these layered peanut butter brownies even more amazing.

To make sure you get an extra shiny top for your brownies, there are two key tips. First, make sure you whisk everything super well…you want the sugar to really melt into the butter. Secondly, make sure your chocolate is chopped SUPER fine.

The pan you bake these in does matter as well. Ideally you use a 9-inch square, LIGHT metal pan (you can use an 8-inch but it’ll take longer to bake; dark metal bakes quicker and will be drier at the edges). I have also used white ceramic, just avoid glass/Pyrex.

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Aloo Gobi: Indian-Spiced Cauliflower & Potatoes

April 20, 2023

Generally I’m pretty lazy with side dishes…throw some cut veggies into the air fryer and call it a day. But this super easy version of aloo gobi, an Indian potato and cauliflower dish packed with warm spices, has become one of the few exceptions.

Even though it takes a few more steps than just throwing some veggies in the air fryer, it’s still not asking that much. This dish comes together easily in under 30 minutes, takes ingredients that most people already have, and doesn’t require a lot of hands-on time.

While the recipe calls for roasting the potatoes and cauliflower in the oven at a very high heat—and I do think it returns a *slightly* better flavor and texture)—I’ve also roasted them quickly in my large two-drawer air fryer when I didn’t want to heat my house up.

I do have a couple tips for making this as delicious as possible. One is that I do believe the type of potato matters. Don’t use russet. And I tried fingerling but didn’t love the texture as much…it can do in a pinch, but I do really recommend going with those little Yukon Gold ones.

The second tip is to watch your onions. I like to take them to true golden-brown-verging-on-charred to really get the most flavor, but you DON’T want them to tip over into burned. It gives the entire dish a burnt flavor that’s not nice. Using slightly lower heat helps.

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10-Minute Super Easy Lime Curd

April 1, 2023

In what has become an annual tradition, I’m launching into spring with a new delightfully-tart citrus curd…this time deciding to take lime curd for a spin!

As with my other citrus versions, this recipe is SO easy. Most people hear “curd” and think that it’s complicated and time-consuming. But this easy lime curd comes together in just a few minutes, with no special techniques or equipment.

Similar to my lemon curd, the flavor is quite sharp and it definitely needs a little bit more sugar than a “gentler” citrus like blood orange, pink grapefruit, or orange (which are a little more sweet and floral).

This lime curd is absolutely perfect on top of a (sweet, marshmallowy) pavlova, with fruit and whipped cream inside of crepes, or maybe slathered between cake layers.

There are a few tips for making sure you get the best end result. First, make sure you avoid an aluminum saucepan, as it can react with the citrus juice. I use stainless steel instead.

Also, don’t add the lime juice to the egg and sugar mixture until you’re ready to start heating it and whisking…if the citrus juice sits with the egg, it can “cook” it and cause little bits of white cooked egg that need sieved out. If it happens, it’s not a big deal, just sieve it out.

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The Best, Creamiest Homemade Hummus (+ A Secret Hack)

March 26, 2023

I was never the biggest fan of store-bought hummus. It does in a pinch, but the taste and texture have never done it for me. So I’ve been really excited to find what I think is the easiest and best homemade hummus recipe around.

What makes me say this is the best hummus recipe?? Well, mostly because it takes one extra (but super easy) step…before we blend everything together, we simmer the chickpeas in water with baking soda for a while. In testing recipes out, this did make a big difference in texture.

Why use baking soda in hummus? Normally used in baking, baking soda raises the pH levels of the water, which makes the chickpeas more soluble and breaks them down, which then lets them puree into an ultra-smooth mixture.

I think we sometimes underestimate the beauty of hummus…it’s incredibly versatile, whether as a meal, side dish, snack, or appetizer. You can dip veggies or pita in it, or pile it high with spicy chicken shawarma and veggies.

As with most recipes that are simple, it’s key to use high quality ingredients for the best result. I’ve fallen in love with these organic chickpeas, which I buy in bulk and use in all sorts of recipes, and I’ve found that this squeezable tahini is so much easier to use than the jars.

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Healthy 5-Ingredient Banana Brownies (GF, Grain-Free, No Sugar, Vegan)

February 26, 2023

As a fudgy, gooey brownie lover, these healthy banana brownies are right up my alley. I have been on a chocolate + peanut butter kick recently…I’ve always loved the flavor combo, but lately I can’t get it out of my mind!

And the fact that I can whip these babies up in just a few minutes?? Awesome and dangerous.

5-Ingredient Healthy Brownies | These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes, with no sugar, vegan, gluten-free, grain-free, dairy-free, and egg-free...and yet still delicious! A great healthy dessert recipe that's fast and easy. #healthydessert #gf #grainfree #dessertrecipe #blenderdessert

I’ve played around with gluten-free brownies in the past (like these delish black bean ones), but they weren’t what I’d call *healthy*.

But these tick that box…they’re grain-free, gluten-free, dairy-free, naturally vegan, and don’t have refined sugar added (outside of a tiny bit of optional maple syrup). And yet, addictively gooey and rich. This is a weeknight treat I don’t have to feel any guilt over.

These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes

Now, some people may be put off by the idea that these are healthy banana brownies. But the banana is really providing the bulk and a great creamy texture, when blended with peanut butter—it’s not meant for a strong flavor.

I do recommend using a high-quality cocoa powder because when you only have a few ingredients, that flavor really shines through. This is my everyday cocoa powder, gives a great taste.

These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes, with no sugar, vegan, gluten-free, grain-free, dairy-free, and egg-free...and yet still delicious! READ THE POST

Super Easy Onion Pakoras (Without a Deep Fryer)…with Tamarind Chutney

January 12, 2023

Veggie or onion pakoras are SERIOUS comfort food for me. As I mentioned with my deep kheer recipe explorations, I’m not really sure when or how this came to be since I didn’t grow up with Indian food, but now they’re one of my go-to’s when I want to indulge.

Are onion pakoras and pakodas the same thing?

Yes, pakora and pakoda are different names for the same thing (you might also see pakodi or even just “fritters”. Regardless of what they’re called, I LOVE them.

I think there are a few main differences between this onion pakora recipe and restaurant ones. 1) I refuse to use a deep fryer, and so I can’t make more of the ball-like doughy ones, 2) I’m not using a mixed veg, and 3) I’m not using fresh curry leaves because finding them in southern Indiana is…not a thing.

But from a flavor and overall experience standpoint relative to effort, these tick my boxes. And I can whip them up when a craving strikes in like 10 minutes, which is a major win for me.

I have made these at least a dozen times at this point, trying to get them perfect, and here are a few hacks I read about and tried.

Add a little oil to the batter to help make it crispier, so it won’t absorb as much oil while frying
Add a pinch of baking soda to the batter for extra fluffiness

I tried both of those at times, but didn’t see a meaningful difference so don’t know if it’s worth it, but mentioning in case those work well for you.

One of the main things you need to know is that, because we’re shallow pan-frying (vs. deep-frying), you want to keep them fairly small and flat rather than balls, to get them to cook through and not be raw inside. Think latke rather than hush puppy.

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Creamy Curried Carrot Soup

December 29, 2022

This super cozy creamy curried carrot soup (say that five times fast!) was the perfect antidote to the nasty arctic “bomb cyclone” nonsense we just went through.

This soup is perfect in its simplicity. The carrots are definitely the star, but transformed from simple to sublime when paired with creamy coconut milk, the bite of ginger, and the warmth of curry powder.

This is a naturally vegan carrot soup, and makes a great plant-based meal when needed. The one thing I’ll say is that it lacks protein so I usually pair it with either some chicken or salmon, or at least a chickepea or lentil dish.

I strongly recommend using a high-quality coconut milk, without all sorts of additives and stabilizers. I use this Chakoah coconut milk (I order it by the case, since I go through so much). Trader Joe’s full-fat canned coconut milk is usually a good mass option too.

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Fluffy, Fragrant Turmeric Rice

December 22, 2022

Everyone needs a go-to rice recipe that’s a but “zshuzhed” (I have no idea how you spell that, but you get the picture). When a meal calls for a bolder, more flavorful rice, then you bring out the big guns. And by “big guns”, I mean this amazingly delicious and easy turmeric rice.

This is my sister’s go-to recipe when she needs a Mediterranean rice that pairs well with regionally-related foods, such as shawarma, ground lamb, gyro meat, and more.

And boy, does it! The first time I made it, I piled it high with this delicious Middle Eastern spiced ground beef with toasted pine nuts) and the result was pure comfort food.

But what’s impressive is that this rice is dang delicious on its own—and that’s not something I often say about rice.

On top of that, it is super easy and results in the softest, moistest rice I’ve ever made! Typically I’ve struggled with making rice on the stove in a way I enjoy, so just default to my rice cooker. But this technique was simple and very effective.

You definitely can make this with brown rice as well (my sister always does), but you’ll need to add an extra 1/2 cup of water and it will take a little longer to cook.

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Creamy 5-Minute Peanut Butter Pudding (Dairy-Free)

December 16, 2022

A while back, someone close to me was on a super strict elimination diet…no gluten, dairy, etc. plus staying away from refined sugars. As we were planning a dinner party, my eyes lit on this creamy peanut butter pudding that I’d had bookmarked for a while…specifically, a dairy-free pudding (obviously gluten-free) with just a hint of maple syrup.

I decided to give it a whirl, and fell in love with this recipe because it is shockingly easy.

(One quick caveat on the “5-minute” piece…it only takes five minutes to make this pudding. However, it does need to cool in the fridge for a minimum of three hours, and ideally longer. So just keep that in mind when making.)

The peanut butter is strong enough to overpower the coconut-y flavor of the milk base, though other nut butters should work as well. It’s minimally sweetened by maple syrup, but I would love to try honey at some point, to give this a “peanut butter & honey” vibe.

It’s a dairy-free pudding (and vegan, I might add) by virtue of a coconut milk base. We’re talking the good canned stuff, not the boxed “for drinking” nonsense.

I will note that the quality of your coconut milk really does matter, and in particular whether it has additives and stabilizers. I use this Chakoah coconut milk (I order it by the case, since I go through so much, for curries and such). Trader Joe’s full-fat canned coconut milk is usually a good mass option too.

What I love about this peanut butter pudding recipe is that it’s very flexible, so can scale up or down as needed…like when I made the dressing for my delicious thai chicken salad, but it only used half the can of coconut milk, I just roughly halved the rest of the ingredients and VOILA!

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Lebanese Hushwee (Fragrant, Spiced Ground Beef with Toasted Pine Nuts)

December 11, 2022

This is pure comfort food, of the absolutely easiest kind. Today we’re making a Middle Eastern beef dish called hushwee that’s full of warming spices like cinnamon and allspice, savory onions, and golden toasted pine nuts.

What is Lebanese hushwee?

Hushwee (also spelled hashweh) is considered “peasant food”, and is a staple in the culture. This Lebanese beef recipe is ready in just a few minutes, and features baking spices, the aforementioned toasted pine nuts, and sometimes dried fruits like raisins.

It’s the basis for many other Lebanese dishes, making an easy stuffing for dishes like kibbeh or meat pies (sfiha)…I believe the word hashweh is actually Arabic for “stuffing”, but someone keep me honest on that. It is also frequently made with lamb instead of beef.

(Just to be clear, I am not Lebanese, so this info is from my own research vs. from my own cultural knowledge.)

You might also like: The Kitchen Tools I’m Obsessed With

This very simple hushwee recipe exactly filled the comfort food craving I was having the other night, especially when paired with a fragrant, fluffy turmeric rice. It would be great on a tahini sauce or piled on my fave homemade hummus, or on a salad as well (if you roll that way).

It also makes awesome leftovers, so you could consider making a double batch for lunches later.

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Healthy Banana Almond Butter Donuts with Chocolate Glaze (Gluten-Free, Dairy-Free, No Refined Sugar)

December 4, 2022

I can feel some of you judging me from afar. And let me be clear, I haven’t lost my mind…I’m not going to tell you that these banana almond butter donuts are the best, most indulgent treat you’ve ever had. These are truly HEALTHY donuts.

How healthy, you ask? Well, they’re gluten-free (in fact, grain-free), dairy-free, and free of refined sugars. (NOT, as some of you are snarkily saying, “fun-free”.) In fact, they taste great. So that is quite a feat.

Many of us have someone in our lives who is facing health challenges and has to be on a very restricted diet (or, perhaps, *we* are that person). And those people still want a treat every now and then, but it is very hard to find the right recipes to meet all those dietary needs.

These healthy baked donuts are pretty impressive on that front, and were surprisingly light and moist. They’d make a great healthy breakfast treat regardless of your diet, but are really effective in creating a special treat for someone who rarely gets them.

The original recipe (linked at the bottom) gives them a nut butter glaze, but I went with one made from dark chocolate chips to satisfy the choco-holics (and because my sister was almost out of almond butter at that point). The batter came together in just five minutes, and they were totally ready in a half hour.

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Healthy, Spicy Fish Soup (Great for Liver Detox, Gut Health Protocol, etc)

November 27, 2022

I know a lot of you heard “spicy fish soup” and were like…um, yeah, I don’t know about that. But stick with me, I promise this is worth your time!

As someone who is known for not being a big soup lover, this may seem out of character, but this healthy fish soup was a big staple in my detox and gut health protocol over the summer. It ticked a lot of boxes, including being super easy to make, full of great ingredients, and being good as leftovers.

The first several times I made this, the protocol I was on didn’t allow me to have garlic or onion, so I had to adapt the original recipe to make it more flavorful without those key ingredients.

But once I made the soup with garlic and onion (after finishing the protocol), I realized I actually LIKE it better without them. The real punch of flavors comes from the fish stock (more on that in a sec) and the cumin and paprika.

I’ve made this soup a few different ways, making tweaks each time. I loved how easy it was from the start, but it took awhile for the flavors to really gel into the final recipe for me.

One big change I made was using anchovy paste (super easy to find) and water rather than fish stock, which is more difficult to find (and has varying quality). I also loved adding the cumin seeds and red pepper flakes, and “blooming” all the spices at the beginning for more flavor.

At the end, some fresh lime juice, herbs, and avocado provide tart, cool flavors and textures to offset the creamy warmth and spice. Trust me, this fish soup is a super healthy recipe WINNER!

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5-Minute Vanilla Spice Cassava Flour Waffles (Gluten-Free, Dairy-Free)

November 16, 2022

Even when I’m being REALLY good with my diet, and temporarily eliminating things like gluten and dairy, I still need a treat sometimes. In the summer I relied heavily on my addictive dark chocolate banana “nice cream”, but as the weather has gotten colder, I was looking for something a bit cozier. And these vanilla cinnamon cassava flour waffles 100% fit the bill!

These cassava flour waffles are dense (though not dry) and so in my opinion it does need some kind of wetter topping (berries, bananas, maple syrup or honey, yogurt) to balance that out. But the flavor it packs is so comforting…that vanilla-y cinnamon-y goodness really comes through.

I’m pretty new to cassava flour, but have really liked using it as a gluten-free alternative to things like these waffles, or coating chicken tenders.

I have tried this with oat flour as well, and it’s delicious and less dense, BUT also falls apart really easily. However if you don’t have cassava flour on hand, it can still work well with oat flour!

Over the past six months, I’ve talked quite a bit about the health journey I’ve been on, so won’t belabor the point here…I go into more detail in my post on how to stay sane on a functional medicine detox or gut health/candida protocol if you want to read more.

Equilife saw some of the recipes I posted while on that journey (like this delicious spiced chickpea scramble), and recently reached out to me asking if I’d partner with them to develop recipes that adhere to the three different main protocols that they use (two of which I’ve done…the functional medicine detox and the gut health one).

So I’m adding my usual partnership disclaimer here, which is that this post is sponsored by Equilibrium Nutrition. In this case I have included their vanilla daily nutritional support powder (kind of a souped up multivitamin + protein powder) in the recipe, because I use it in my smoothie every day (on my own dime). But if you have a different type of vanilla protein powder that you prefer—or just want to omit—that’s fine too. Most of the recipes in this partnership won’t use the products, but will just adhere to the specific dietary needs.

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Tips for Surviving (& Enjoying) a Functional Medicine Detox and/or Gut Health (Candida, SIBO, etc) Protocol

October 16, 2022

So, guys…I’ve been on quite a journey the last six months or so, and so today I’m taking a quick break from sharing delicious recipes to talk a little about the tips I found for surviving (& doing amazingly on) a functional medicine detox and a longer gut health (SIBO, candida, leaky gut, etc.) protocol and diet.

I’ve had a number of friends ask if I could share more about the details, what I cooked, and more, so that’s what I’m doing here. A lot of you won’t necessarily care and that’s totally okay, just move on to the next delish recipe. I definitely won’t take it personally 🙂

Below I’ll share a little about the the diets I had to work within, some of the kitchen gear things that helped me, some tips for not being miserable, and then some of the recipes that were major winners and kept me sane and happy throughout.

About the protocols themselves (diet-wise)

First I wanted to share a little about the specific diet I had to follow, not because I’m trying to sell you on it, but because the specific requirements did inform what types of recipes I had to find and the tips that ended up working for me. I’ll speak to my results at the end of the post.

Plus, I DO believe that a good functional medicine detox is a really good thing to do, and I believe THIS approach to a candida/gut health protocol is the right one (even if you don’t use this company, but I’ve done a number of candida protocols in my time and this one is a cut above).

I started with a 7-day functional medicine detox, intended to help support the liver in detoxifying the body and clean out all sorts of things stashed around the body (particularly in the adipose tissue). I only did the 7-day as a kind of re-set before jumping into my gut health protocol, but really loved how I felt on it and will definitely go back and do the full 21-day at some point.

You can see the detox diet specifics here, but in general it includes a simple shake for breakfast (with vitamin/protein powder), a plant-based lunch, and the option for including animal protein with dinner, and there’s a list of approved proteins, vegetables, and fats.

Then I transitioned over to the 3+-month CBO protocol (Candida & Bacterial Overgrowth). The diet requirements are similar to the detox, but there are more allowed foods (especially veggies & fruits, and complex carbs), and I started having a real smoothie for breakfast (frozen wild organic blueberries, spinach, nut milk, and powders).

In both diets you fully cut out dairy, gluten, red meat, sugar, refined carbs, alcohol, and other things like that (though later in the gut health protocol you can have a weekly cheat meal). I also did a latent food sensitivities test and was cutting out dairy, gluten, and eggs for at least 12 weeks as well.

Why it was hard:

Well…I love food and drinks 🙂 So for one, that was hard. Emotionally and in terms of the small rituals of my life, the ways I reward myself, what I enjoy, I had to find alternatives.
But I also usually travel a lot, and my job also often has food and drink as a key part of socializing, so finding ways to work around that was difficult.
Plus, I felt like I spent like 50% of my time either FIGURING out what to make, or actually prepping food. It took a lot of planning ahead to make sure I could stick to the plan.
I already eat pretty healthy most of the time, but it was taking away some of my favorite things…garlic, brussels sprouts & cauliflower, my Mexican meat & beans for taco salad, etc.

So let’s talk about what actually worked, and how I got really good at this as time went on!

How to survive a functional medicine detox & candida protocol

I go into lots of detail below on some of the items I found super helpful (particularly for food logistics), how to bring more flavor to dishes and enjoy salads, how to “treat yo’self” within the confines of the diets, and then a bunch of recipes that were major winners.READ THE POST

The Best Pan-Seared Stovetop Salmon…& How To Cook Salmon Without Oil

October 11, 2022

Have you ever wondered how to cook salmon without oil? Honestly, I hadn’t until fairly recently (for reasons mentioned below), but once I went down that rabbit hole I realized that simple pan-seared salmon is the most perfect cooking technique out there!

The genesis of this recipe (technique, really) was during the functional medicine/liver detox I did at the beginning of the summer. It includes a fairly restrictive diet of certain proteins (like chickpeas or wild-caught salmon), lots of veggies, and a few healthy fats.

However, cooking with any oil is discouraged due to the oxidation created, so I was looking for ways to cook my favorite (allowed) foods with little or no oil.

Enter: stovetop salmon, which requires no oil (the fish is fatty enough without it) and actually results in the BEST homemade salmon texture!

Don’t get me wrong, my pan-caramelized salmon is still a total fave. This pan-seared salmon is a close cousin, just as easy and even a bit healthier.

And the texture is as close to restaurant-grade as I’ve been able to replicate at home. Usually when I grill or bake salmon, it ends up with all that white goo coming out, and a bit soggier than I’d like. It’s definitely edible, but not as delicious as I can get at a good restaurant.

Instead, this stovetop salmon produces a lightly crisp exterior that gives way to perfect moist flaky insides. WE ARE ALL CHEFS!

This would also be a great recipe for surviving a super low-carb diet (see more tips here!)READ THE POST

The Most Epic Single-Serving Molten Chocolate Lava Cake

September 17, 2022

What if I told you that you could have the most amazing delicious bittersweet single-serving chocolate lava cake…in 15 minutes??

And if I told you that it’s also naturally gluten-free and *mostly* dairy-free?? (It does have some butter and whatever’s in the chocolate, so your mileage may vary if you’re crazy sensitive…)

So, yeah, this is one of the most dangerous recipes I’ve ever made.

This is a true unicorn recipe, requiring only a few ingredients, a very short amount of time, and yielding an indulgent treat that’s the perfect texture and JUST the right amount of sweet/rich (for me, I keep mine more on the bittersweet side, but the recipe gives you options).

The texture of these single-serving chocolate lava cakes is more like a sturdier chocolate chocolate soufflé or my flourless chocolate cake rather than an actual CAKE. It’s delicate and melts in your mouth.

And while they’re perfect on their own, I also love playing around with different fillings. I think my favorite is still a dollop of peanut butter, but I’ve also tested some unique ones like my peanut butter balsamic caramel sauce and tart Morello cherry jam (with lemon zest in the batter).

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Lemon Chili Basil Crispy Chickpeas with Charred Zucchini

September 2, 2022

The real name for these crispy stovetop chickpeas should be “crispy lemony chili stovetop chickpeas” but that…was getting a bit long.

These delicious crispy chickpeas on the stovetop are crazy easy, and packed with flavors…bright lemon, spicy red pepper flakes, fresh herbs.

They whip up in just a few minutes, and then you pile them on a creamy garlic yogurt and add silky charred zucchini! The whole thing takes like 15-20 minutes.

As I was on a special diet, I had to leave out the garlic yogurt, but it was still delicious!

On this 3+ month gut health protocol that I’ve been on (I talk about it a little bit in this spiced chickpea scramble post), I’ve had to find a handful of fast and easy staple meals, including some that are plant-based.

This one has definitely been a winner, as I can throw it together in just a few minutes (while simultaneously listening to a conference call when needed), and has really leveraged the fresh flavors of summer produce. While the zucchini is perfect, I think you could sub other things in a pinch if you can’t find it.

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Sweet Potato “Toast” with Guacamole & Chili-Lime Black Beans

August 14, 2022

You can definitely tell this is healthy. You can’t deny that it’s pretty. But you might be surprised to know that it’s shockingly satisfying and quite tasty.

This sweet potato “toast” recipe is like a gluten-free avocado toast, made crave-worthy by the addition of a creamy, tart (quick) guacamole and chili-lime black beans that are like a flavor bomb in your mouth.

I’ve already talked about the gut health protocol and very restrictive diet I’ve been working through for a few months in my chickpea scramble post, so won’t belabor it here.

This sweet potato toast recipe has been one of the day-to-day life savers in the past few months. It helps me get in veggies, have a good plant-based meal option, and is a nice antidote to the sheer amount of time that meal planning and prep takes each day.

The roasted sweet potato slices are also super versatile, a great base for cleaning out your fridge or adding other protein and veggies. I often roast or air fry broccoli and throw it on top as well, or if I have a cooked ground venison or chicken, I’ll throw that on top for more protein.

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The Most Addictive, Indulgent-Feeling Dark Chocolate Banana “Nice Cream”

August 7, 2022

I can feel about half of you rolling your eyes, and about half of you going, “ooooh, I’m intrigued!” And I understand both responses, because calling chocolate “nice cream” made from frozen bananas *indulgent* seems like it might be an overstatement.

EXCEPT IT’S NOT. Seriously, this dark chocolate banana “nice cream” is crazy delicious.

It’s rich, complex, and sweet enough but not sickly. And it’s exactly the thing I’ve needed for the occasional treat during this 3+-month gut health diet and protocol.

Honestly, it will be one of my go-to treats even after I can eat more normally—it’s truly that good.

One of the keys here is using a really good dark cocoa powder—ideally dutch-process (this Rodelle is my everyday one), and use more than seems sane. If you don’t have that or don’t want to buy it, Hershey’s Special Dark is my backup for non-dutch.

Look at the color it imparts! The dark cocoa powder flavors really balance out the banana-ness so you don’t even really realize you’re eating frozen bananas.

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10-Minute Spiced Chickpea Scramble

June 15, 2022

Yeahhhh…I know that “chickpea scramble” is off-brand for me. Let’s just go with it.

As a person who absolutely loves food, I’m in a tricky place right now, and kind of salty about it…after years of not feeling well, with lots of different and seemingly-unrelated symptoms, plus more than a year of trying other things, I’m now on a complete gut health overhaul program.

In addition to some supplements and lifestyle changes, I have to follow a strict restrictive diet for a few months to clean out and rebuild the gut flora, so I’ve been riding the struggle bus trying to figure out what I *can* eat, what would actually taste good, making sure it’s the right combo of fat, protein, carbs, etc.

You might also like: Tips for Surviving a Super Low-Carb Diet

It’s a lot, and it’s frustrating because I really miss delicious things (including cheese, gin, and garlic and onion which is CRUSHING not to be able to eat). But I really, REALLY hope this helps me feel better, and if so, it’s worth it.

Now, don’t worry, I prepped ahead of time and have plenty of delicious and indulgent recipes stockpiled to share with you over the next few months. So many. So if the super healthy anti-inflammatory gut health thing isn’t your cup of tea, I’ve still got your back.

But if you’re looking to add in some extra healthy recipes here and there, or are in a similar boat as me and trying to follow a candida, gut health, anti-inflammatory, or similar type of diet, then hopefully this sprinkling of recipes (and the deeper post I’ll share later on tips for surviving this kind of diet) will be helpful.

And let’s talk about this spiced chickpea scramble for a minute, because it really does have a lot going for it. First, it only takes like 10 minutes to make (winner!). It’s easy, cheap protein, and the spices really make it quite the party in your mouth. As an easy vegan recipe and plant-based meal option, it won’t steer you wrong.

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Middle Eastern Grilled Chicken Shawarma

May 29, 2022

You can never have too many delicious go-to chicken recipes, and this moist, spiced Middle Eastern grilled chicken shawarma is my new favorite. It’s a great easy and healthy solo weeknight dinner (hello it’s me!) or scaled up for a giant party.

I’ve already shared my take on Nadiya’s chicken shawarma recipe, which I’m obsessed with and make all the time.

There are differences between that one and this recipe in both the spice mix and the cooking technique. That one is baked (and doesn’t require pre-marinating), while this one is great for summer when you don’t want to turn the oven on.

To me this grilled chicken shawarma is perfect, but someday I also want to try a more traditional stacking method on a skewer and then maybe baking it.

And your options for serving it are super versatile. You can eat your grilled chicken shawarma by itself, with rice (I love this fluffy turmeric rice!) and veggies, or thrown on top of salad. But to me, this is perfect tucked into a soft homemade flatbread,smeared with hummus, and piled with toppings.

These flaky, buttery no-yeast flatbreads might be my favorite ones, but my easy homemade naan bread is a winner as well. The pics below also show it atop some traditional Turkish bazlama flatbread as well.

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Super Easy & Healthy “Loaded” Thai Chicken Salad

May 1, 2022

I have to be honest up front…this loaded Thai chicken salad is not a *pretty* dish. But it IS easy, healthy, and (most critically) delicious. No lie, the first time I made it, I threw it together while on a conference call, just putting myself off-camera every few minutes to do another step.

You might also like: The Kitchen Tools & Gadgets I Swear By

It’s hard to even know what to call the dish…is it a Thai cabbage salad? A slaw? I think Thai chicken salad works nicely, though somehow under-represents the sheer volume of veggies in it. This will look like it makes a ton, but it’s really only about 4-6 servings (depending on if it’s your main dish or a side).

I’ve made a number of small tweaks to the original recipe to better suit my tastes and simplify as well. I prefer using a fresh head of cabbage (I use a half-head here), but bagged can work too. I used much less pepper, carrot, and herbs, and more chicken (to keep me full longer).

And wow, the heat from the gochujang really comes through! It creeps up on you a bit (though I’m a total baby about spice, so your mileage may vary). The recipe calls for Sambal Oelek, with gochujang as a good substitute (and what I had on-hand).

Now what I can’t tell you is that this makes perfect leftovers. It makes *fine* leftovers, but it has a tendency to get watery (which isn’t the end of the world, and you can drain off the liquid). So here are a couple tips if you’ll be mostly eating it as leftovers:

Definitely don’t use too much lettuce, or any at all
The red onion really takes over once it’s been siting for a while, so go really light if you’ll be eating as leftovers, or keep separate
I found I liked to warm it up slightly…like zap it in the microwave for like 20-30 seconds. I liked it cool or room temp, but not fridge-cold (deadens the flavors)
You also *could* reserve the dressing and dress it as you go…that feels overly complex but it would keep it from getting soggy or watery

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The Easiest, Juiciest Poached Chicken Breasts (& How to Shred Chicken in 10 Seconds)

April 8, 2022

This recipe is a two-in-one kitchen hack, and it actually blew my mind. How did I not know this was a thing??? Because today I’ve got for you not only how to make the easiest, juiciest poached chicken breasts, but also a 10-second hack for how to shred chicken.

I am all about having some cooked chicken in the fridge to snack on, or to add to pasta, rice, or a salad for a super fast meal. But I overdid it on grilled chicken for a few years and needed to mix it up a bit.

This super moist shredded chicken made with poached chicken breasts was the perfect answer. I keep a container of this at all times, and sometimes add it to recipes (like the loaded Thai chicken salad shown below), but often just put a bit of BBQ sauce on and eat it straight out of the container.

I made an Instagram Reel of the technique so you can see it in motion…this link will take you to the video on IG (and follow me @findingtimeforcooking) for recipe inspiration, videos, & more!).

What temperature should chicken be cooked to?

More modern thinking says 145 F to be done and safe inside (previously was considered 165 F which can be quite tough & dry). For poaching, you’ll have trouble getting the chicken much higher than 145-150 due to the gentle cooking method in water. Make sure to insert your thermometer at the thickest portion of the breast.

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Peanut Butter Balsamic Caramel Sauce

March 20, 2022

This is the caramel for people who hate caramel. *raises hand*

I’m not remotely joking…when I first stuck my finger in this peanut butter balsamic caramel and tasted it, I said out loud (to myself, and the cats) WHOAAA.

For me, caramel is usually way too sickly sweet. But the addition of the peanut butter and balsamic vinegar bring a salty umami or savory-ness plus a brightness and acidity that completely elevate this. And I am on board!!

GOOD balsamic vinegar is key here, because you want something that is really bringing flavor to the party. I used a Brightland balsamic from California that’s double fermented with zinfandel grapes and ripe Triple Crown blackberries. It is SO GOOD!!! I love their products and highly recommend!

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Roasted Sicilian Cauliflower

March 5, 2022

I’m struggling to even figure out how to best explain this Sicilian cauliflower dish to help you truly understand how delicious it is…

What makes it Sicilian?? The roasted cauliflower is paired with a classic Southern Italian combination of savory, spicy, acidic, and sweet elements for a “party in your mouth” end result.

And these are all great ingredients to keep on-hand anyway (plus fresh parsley is cheap), because pine nuts are great for pesto and tossing in salads for crunch, fresh garlic is a must-have for curries and more, and golden raisins are amazing in salads, kheer, and korma. (I buy my golden raisins in bulk on Amazon)

The original recipe calls for white wine vinegar, which works well, but I’ve been using an absolutely delish champagne vinegar from Brightland. I’m obsessed with their oils, vinegars, and honeys, and using them in all sorts of recipes.

And not only that, but it’s wicked easy as well. While the cauliflower roasts, you prep a couple ingredients to toss together with it (soak some golden raisins, quickly fry up some garlic and pine nuts), and then once it comes out of the oven…VOILA!

This has become a staple side dish a few times a week, on rotation with my brussels sprouts rubble and some charred broccoli bits with Trader Joe’s 21 Spice seasoning.

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The Best, Easy Molten Chocolate Lava Cakes (Naturally Gluten-Free)

February 27, 2022

These chocolate molten lava cakes are a dangerous thing. Why, you ask??

Well, when you find the best chocolate lava cake recipe and it only takes a few ingredients, plus it’s the best texture, plus it’s naturally gluten-free, PLUS it only takes like 15 minutes from start to finish…yeah, that’s dangerous. I may or may not have made it multiple times just this week.

This recipe uses some of my must-have kitchen tools!

I got the recipe from the always-reliable Smitten Kitchen…she calls them chocolate puddle cakes, and she’s not wrong, because they are ooey gooey.

Texturally they’re more along the lines of my flourless chocolate cake or a more sturdy chocolate soufflé, rather than cake-y or “fondant” as the Brits say (which I’m not mad at). It’s a beautiful delicate texture that’s a blast to cut into.

I’ve included a lot of notes along with the molten lava cake recipe below, not because it’s difficult but because there are a few choices you can make based on your tastes.

For instance, I prefer them less sweet (closer to 1 tablespoon of sugar rather than 2 tablespoons) and I do prefer to put a little dollop of something in the middle to cut the intensity of the chocolate.

I give you a bunch of ideas on that in the recipe notes, but some of my favorites are peanut butter, my unique peanut butter balsamic caramel, and tart cherry jam (with lemon zest in the batter). It’s endlessly adaptable!

Side note, I’ve also developed a single-serving version of this recipe which is delicious (and dangerous)!

Check out some other of the best gluten-free dessert recipes around!
READ THE POST

How To Make the Best, Creamiest Kheer (Indian Rice Pudding)

February 12, 2022

For some completely inexplicable reason, kheer is one of my ultimate comfort foods. I didn’t grow up with it at all. In fact, I didn’t grow up with any kind of rice pudding. But now it instantly transports me to a cozy happy place.

In 12 or so years of falling in love with the amazing Indian, Thai, and Chinese takeout that surrounded me in Atlanta, kheer became one of my shorthands for a “treat yo self” moment. Sadly, where I live now kheer is harder to find, as Indian takeout is an hour away roundtrip.

So I assumed it would be simple to recreate myself, and I’d been mildly offended that every single recipe and technique I tried had fallen short.

Then I stumbled upon this kheer recipe from Chetna (of GBBO fame!) on YouTube and was intrigued. After trying it a couple times, this is definitely my ONLY recipe for kheer!

How can I made my kheer thicker?

My early tries at kheer were thinner than I wanted, and the texture just wasn’t great. The way I’ve made my kheer lovely & thicker with a creamier texture came from a few techniques Chetna’s recipe gave me.

The first is crushing the rice so it’s in small even pieces, letting it thicken evenly. The second is not starting with ghee and rice, but rather by heating the milk. Thirdly, using sweetened condensed milk rather than just sugar.

There are a couple variables I’ve tested out, including trying it in both a big saucepan (like a stock pot) and a wider shallow pan (Chetna uses a giant bowl-shaped pan).

I also have played it by ear on whether or not I needed the extra milk at the end. If I’m serving it and eating it mostly right away, I don’t always use it because I do like my kheer on the thicker side. But it does really thicken in the fridge over a few days, so if you’ll be eating it mostly as leftovers you may want to add it.

I also always add a couple drops of either rose water or orange blossom water, because that’s just the flavor profile I find nostalgic…but JUST literally a drop or two.

READ THE POST

Comforting Thai Khao Soi with Chicken

November 30, 2021

I vividly remember the first time I had chicken khao soi…I was in L.A. visiting My Cheese and after a long (chilly, as I recall) day out we decided to order in Thai food.

She added khao soi to our order, and while it was quite spicy for me, I fell in love. It was just so warm and comforting, completely hit the spot.

But weirdly for years after that I couldn’t find it on Thai menus in Atlanta! Now in Louisville I actually can find it though we only have a few Thai restaurants.

But I can’t always drive an hour round-trip to get my khao soi fix, so I decided it was time to find a good homemade version. After a few different tries, I think this chicken khao soi is a winner.

What is khao soi? Also sometimes spelled khao soy or kow soi, it’s a dish served in Laos and northern Thailand. It’s a spicy broth (with noodles in it) that melds coconut milk and red curry paste. I add chicken to mine, some people add shrimp, and it could easily be made without meat or with tofu.

It actually reminds me a bit of my beloved massaman curry in terms of the comforting aspect.

The only thing about this recipe that I wish were a little different is that it only makes two (quite large) servings, but after trying multiple recipes it’s definitely my favorite…the flavor is much more intense and the sauce thicker. Because of that it’s higher-calorie, though.

There are a number of garnishes you’ll see on khao soi, but I tend not to overthink it. I just use whatever I have on hand, which is usually fresh lime, chopped peanuts, and green onions (and occasionally shallots).

One other note…you can make this gluten-free easily but substituting rice noodles (like the kind you’d use in pad thai). I had this the other day from a restaurant and it was great.

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Roasted Butternut Squash Risotto with Fresh Basil

October 10, 2021

Risotto always feels pure FALL to me, and that’s particularly true of this roasted butternut squash risotto with fragrant fresh basil. These flavors and ingredients really straddle summer and fall, making it a great transitional recipe.

Risotto has been one of my signature dishes pretty much my whole adult life, and I love how endlessly adaptable it is.

You take a basic recipe and fairly simple ingredients, a few techniques, and then can add just about any ingredients to make it whatever you want (roasted vegetables are a fave of mine).

There are three types of rice you can use for risotto, but two main ones Americans can generally get their hands on. The most common is arborio, which many mass grocery stores have. The other is carnaroli, which you can order on Amazon easily as well. You can learn more about why each works here.

The process of making risotto has always been kind of therapeutic for me. I learned to make risotto while studying abroad in Italy, and loved sitting with my host mom, Giovanna, while she patiently heated stock and added it bit by bit to her risotto con funghi.

For many years risotto was my dinner party staple, because while it takes quite a long time to make *right*, it is a simple dish. It’s the perfect thing to sit and stir (or have a guest stir) with a glass of wine while chatting and getting the rest of the food ready. It takes patience but not much else.

The #1 rule of risotto is NOT TO RUSH IT.

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13+ Delicious Desserts For Any Summer Party

June 11, 2021

Soooo…last spring I had started a post that pulled together my best summer desserts for parties.

And then COVID hit, so the *last* thing that people were doing last summer was having large gatherings. I decided to hold off. And so here we are again, and it’s time for awesome summer get-togethers!

What makes for a good summer party dessert?? Well, to me it’s 1) amazing and addictive, 2) great for hot weather, and 3) ideally can be made pretty easily in a large quantity. This rules out anything fussy, requiring long baking times (wow, the heat!), or that can’t deal with sitting around for a while (lookin’ at you, chocolate).

Because let’s face it, when you’re at a summer gathering—be it a pool party, family gathering, picnic, whatever—those desserts sit out for a while! So without further ado, here are some of my favorite desserts for summer parties and get-togethers!

Strawberry Shortcake for a Big Group

We’ll start with my all-timer—strawberry shortcake for a big group. Strawberry shortcake is truly my ultimate summer dessert, but often harder to do for more than a few people. READ THE POST

Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)

May 28, 2021

I wasn’t planning to share any more keto recipes, as it’s not really the focus of this blog and I feel a bit tapped out on what I can do there. But then this amazing and easy almond flour pancake recipe came along and…honestly?? They are shockingly good.

While I won’t tell you that these naturally gluten-free pancakes are just as perfect and fluffy as my basic buttermilk ones (scientifically, can’t really be), it’s the first recipe in a while that didn’t feel like I was getting a lesser version of what I really wanted.

These are great just being what they are. They’re moist, have a little fluff to them, and a really nice texture overall. They’ve got a little sweetness. They pack a punch in both protein and fat, but basically no carbs.

And you can make a batch of the batter and keep it in the fridge, just making up a few here and there as needed (I don’t think they’re as great reheated).

And the best part about these keto pancakes? Less than 15 minutes start to finish, including a 5-minute rest of the batter.

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Easy “No-Squeeze” Cauliflower Pizza Crust

May 18, 2021

Y’all, I was SOOOOO skeptical about this. Seriously, could a “no squeeze” cauliflower pizza crust even work?? It was so wet! Surely this was a recipe for disaster.

But wow…this was the easy cauliflower crust of my dreams.

This crust is gluten-free, grain-free, high protein and low carb, and doesn’t have the weirder preservatives and stabilizers found in store-bought cauliflower crusts.

What makes it amazing is that it’s so fast and hands-off…you don’t have to pre-cook the cauliflower (you use it raw), and you don’t have to squeeze (and squeeze and SQUEEZE) all the moisture out before making the dough.

But HOW, I can hear you saying?? This crust includes one key secret ingredient that makes this possible—egg white protein powder.

I talked in my post on how I survive a low-carb or keto diet about how I tend to avoid weird special ingredients that I don’t know enough about, but this is an exception (and it’s not that weird).

It’s just pure powdered egg whites and it makes all the difference in a super easy cauliflower pizza crust. The crust “dough” is super wet when it goes in the oven (you even PUT water in it!) but the powdered egg whites soak it up as it bakes and makes it puffy and like a real dough.

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10 Tips For Surviving a Super Low-Carb Diet (Keto or Keto-Like)

May 14, 2021

Y’ALL…this post has been a long time coming. For varying health reasons, I’ve had to keep my carbs to an absolute minimum for the past 4-5 months, which basically feels like forever. So I wanted to share my tips for a keto diet (or super low-carb diet).

Basically, how to not lose your mind and hate everyone and everything 🙂

A lot of this came from trial and error, seeing which things actually could help me make good choices. At the end I’ve also shared some of the recipes that have been my go-to’s for this low-carb diet.

I tend to avoid lots of store-bought keto things just due to not knowing/liking all the weird ingredients and stabilizers so generally make things myself. I also just didn’t really use cream cheese…it’s never something I’ve bought or worked with (though am not against).

1. Stock up on produce, & have a shelf life strategy

I am not a meal planner or prepper, and my work life is nuts, so my biggest enemy was time and planning ahead. I knew I needed to eat tons of veggies (the super low carb kind), and so started just buying a ton.

For instance on one trip I bought:

Zucchini and mini bell peppers
A bunch of curly kale
A head of cabbage
Red and orange bell peppers
Avocados (I ate sooooo many)
Mixed greens
Tomatoes
Cauliflower pearls (rice)
A head of cauliflower
Brussels sprouts
Okra
Hearts of romaine lettuce, “little gem” lettuce, microgreens

But I do have a bad habit of letting things go bad then having to toss them. So instead I started by figuring out how to use the cauliflower rice, avocados, okra, zucchini, lettuce and greens, because they were going to go bad the fastest.

On the other hand, the curly kale, mini peppers, tomatoes, head of cauliflower, and brussels sprouts could be my “mid”-term options, while things like onion, cabbage, and big bell peppers are much sturdier and can sit around for a while.

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How to Make Traditional Cauliflower Crust Pizza

April 13, 2021

If you’d told me a few months ago that cauliflower crust pizza would be making up like…25% of my diet, I’d have asked what you were smoking. And yet here we are.

This cauliflower crust only takes a few ingredients (most of which you have on hand). It’s is high in vitamins K and C, low-cal, high in fiber and antioxidants, and (like all cruciferous vegetables) good for detoxing the liver.

Your topping options are also really versatile, though I stay away from super wet/soggy ingredients. Here are a few things I typically throw on:

I often keep cooked hamburger on hand to throw on any dish
I use both shredded (parmesan, cheddar, mozzarella), and a soft cheese (there’s a sheep/goat one that’s AMAZING)
I usually will throw a pan of roasted vegetables in the oven along with the cauliflower crust (brussels sprouts, peppers, and onions are my fave)
You can use sauce, but I’m not a fan and it does make things soggy. Sometimes I will spread a bit of dijon mustard on though for extra flavor.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

Why do I call this “traditional”? It’s because it involves manually squeezing all the liquid out before mixing and baking. I’ve recently found an alternative recipe that doesn’t require squeezing (due to a secret ingredient), which I’ve been loving as well.

The thing about making a traditional cauliflower crust is that it’s not super fast. Now, it’s not HARD, it just has a few different steps and ALL THAT SQUEEZING. What I’ve found helpful in how to make cauliflower crust is to break up into a few key phases or steps so I can plan my timing around it.

Rice/food processor your cauliflower (if necessary) and cook it
Squeeeeeeeze your cauliflower to get all the liquid out, then mix together the dough
Bake the dough mixture by itself, then top and bake just long enough to melt the cheese

So I’ll often do the first step earlier in the day so it can cool, then just throw the cooked cauliflower in my nut milk bag and come back to it later. Then when I’m ready to actually make dinner, I turn my oven on and start the squeezing.

I’ll squeeze once, let it rest a couple minutes, come back and squeeze some more…you want to get as much liquid out as possible.

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Soupy Creamy Golden Rice With Crispy Spiced Chickpeas

April 10, 2021

Some dishes just scream “comfort food”, and this creamy, soupy golden rice topped with crispy spiced chickpeas ticks all the boxes for a hearty and comforting vegetarian meal any time of year.

It’s super easy and doesn’t require a ton of hands-on work. The flavors are quite subtle, not the kinds of spices that punch you in the face. In fact if you’re not careful it can be a tiny bit bland, so I recommend being a little heavy-handed on both layering salt as well as the red pepper flakes.

What really elevates this soupy turmeric rice dish is the crispy, crunchy chickpeas that are PACKED with flavor. Used as a topping, these chickpeas first provide protein, but also have a salty and spicy flavor, some intensity from the shallots, and little crispy bits from the coconut as well.

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Mini Pavlovas with Grapefruit Curd & Berries

April 2, 2021

For whatever reason, pavlovas feel super fancy, and I always have to remind myself that they’re actually really simple. And these mini pavlovas piled high with tart grapefruit curd, berries, and pillowy whipped cream are sheer heaven no matter the occasion.

So whether you want an easy make-ahead dessert for a dinner party, or just want to treat yourself, you need these in your life.

What’s pretty great is that they’re also naturally gluten-free, dairy-free (though you’d need to top them with something else), and unleavened. WHAT’S NOT TO LOVE???

If you’re wondering how the chemistry works in this mini pavlova recipe, here are a few things to know about it:

The vinegar (or some recipes use lemon juice, cream of tartar, some kind of acid) helps stabilize the egg white foam, and interferes with clumping; it helps prevent the effects of “overbeating” as well, usually where the egg whites collapse and weep (boy, don’t we all). Ultimately, it helps make the meringue a little chewy.
Adding cornstarch to the egg white foam interferes with the egg proteins and provides a buffer to prevent overcooking. But too much cornstarch can make it almost chalky and too chewy, so don’t overdo it.
The cornstarch and vinegar both act as stabilizers and help create that soft marshmallow-y center that the pavlova is known for.

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Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)

February 27, 2021

First off, I’m not going to pretend that these are “real” waffles. Not like my fluffy carb-y buttermilk goodness, or dark chocolate indulgence. But if you’re on a low carb diet for whatever reason, this keto waffle recipe might be your best friend.

I accidentally made this a few months ago on a healthy whim, and kind of forgot about it since it didn’t blow my mind.

But the last month I’ve been on a super low-carb diet for health reasons for (like keto, but more restrictive). And after a couple weeks of egg-mania plus some 90-second keto bread, I was craving something that felt semi-normal.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

It’s crazy easy and all the ingredients were things I had on-hand. Even if you’re not on a specific diet, going low-carb and gluten-free on occasion isn’t a bad thing.

I often add a bit of cinnamon and vanilla to the mix, and you could even try going a tiny bit savory if you wanted (like some fresh rosemary). It doesn’t need sweetener, but you could definitely add a bit of honey or monkfruit syrup too.

I’ve made it in both my more Belgian-style waffle maker and a more traditional rectangle one and it’s great either way (I’m more partial to the Belgian).

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90-Second Keto “Bread” (No/Low Carb)

February 6, 2021

I KNOW. You’re probably thinking, “What is happening here? Who is this person??” Same. But here we are—90-second keto bread.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

When I started looking for easy keto bread recipes, just to have a vehicle for my almond butter, I had trouble finding one that sounded good. A lot had cream cheese (not my thing, nor do I keep it around the house), or weird ingredients (lookin’ at you psyllium husk), or were overly complex. And then I found this gem.

Technically I guess it should be called like…5-minute keto bread since you have to get the ingredients out and stir them together. The 90 seconds is just the cooking time. But still.

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Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

December 30, 2020

Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.

Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.

What is socca?

Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.

It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.

Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.

It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.

I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST

Salmon Potato Hash With Fresh Herbs

August 16, 2020

Some of the best recipes result from trying to use up an ingredient, and that’s definitely the story of this AMAZING salmon and potato hash.

I’d bought a couple giant salmon filets, but the week kind of got away from me and they were smelling stroooong. I was trying to figure out what to do, since throwing $20 worth of salmon away did not appeal. But just eating the filet itself kind of freaked me out. So I decided to just bake it up and figure it out later.

Then I got a brainwave about a salmon and potato hash, since I also had a bunch of red potatoes to use up. After looking up a bunch of recipes nothing struck my fancy, so I just made it up.

And this has become a new fave, a hearty and healthy lunch option that makes great leftovers and is the perfect way to use up leftover salmon.

The recipe is super flexible, so you can add other veggies or adjust the seasonings based on your mood. Just don’t add anything too wet (like fresh zucchini or squash)…it’s meant to be dry and get kind of caramelized.

You’ll actually notice through this recipe that I alternate between two sets of photos. I’ve made this a few times, and once I added in some roasted butternut squash that was just sitting around. Don’t let it confuse you!

To really level it up, serve with some fresh salty feta, goat cheese, or capers, or top with poached or basted eggs. READ THE POST

10-Minute Stovetop Lemon Curd

April 15, 2020

The real question for this week is, why have I not made lemon curd before?!

I feel like you all are terrible friends for not making me try this earlier. Because, GUYS, this lemon curd is so easy and so delicious, and takes less than 10 minutes. You can do it while you’re waiting for your coffee to brew, or…other things that take around 10 minutes? I don’t know at this point. Regardless, it’s fast.

This lemon curd is quite sharp, but light and creamy. It’s perfect as a filling in simple crepes, topping a pavlova, or swirled through yogurt. Go nuts…layer it between cakes, spread it on toast, top coconut milk ice cream with it.

You might also like:

In doing some research, I picked up a couple tips that were helpful (and mentioned in the recipe card below). First, don’t use aluminum cookware because it reacts with the lemon juice. I used a small stainless steel saucepan, which works perfectly. It’s important not to use too much heat…a good medium flame should work.

And then I recommend stirring together the sugar with the egg, and then add the juice right as you’re putting on the heat. If you add the juice to eggs without the sugar, the acid in the juice will “cook” the eggs and you’ll get those little white bits.

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Winter Grain & Roasted Vegetable Salad With Balsamic Dressing

February 17, 2020

It’s happened. I found a salad recipe I love. True, it’s packed with roasted vegetables and hearty grains in addition to the baby kale…

But still, I absolutely love this recipe, and for a person who’s not really into salad, that is saying something!

One of my favorite things about this recipe is that it’s CRAZY adaptable, takes very little hands-on time, and you can use store-bought ingredients to make things simpler. I used pre-cooked beets (I still went ahead and roasted them after), and a clamshell of baby kale which is tender and doesn’t need shredded.

This roasted vegetable salad is also a great dumping ground for other leftovers…I’ve tossed in roasted veggies, grilled chicken, and anything else that caught my fancy. It made a great make-ahead lunch for taking to work all week, and I actually *looked forward* to pulling it out of the fridge.

Besides swapping out the wild rice for a hearty grain like barley, and I played with the dressing proportions quite a bit…in particular, I decreased the olive oil so it makes less dressing but the flavor is stronger—so you need less and cut the calories down a little.

Because I use baby kale and it’s more tender, this works okay, and you can add the dressing ahead of time without everything getting too soggy. It packs a punch!

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Quick Healthy Thai Chicken Cauliflower Rice Bowl

August 30, 2019

Sometimes a self-directed health guilt trip and a slapdash new recipe can actually work out for once. My track record lately on poorly-thought-out and super rushed recipe trials has been…not great. Due to tons of travel lately (and not a little bit of stress and convenience-based choices), I’m feeling less than spry and as soon as I got back from a week at the wineries of Sonoma I really felt the need to LOCK IT DOWN.

I really needed to actually eat a decent healthy lunch last week, and this thai chicken with cauliflower rice happened to catch my eye. I actually threw it together in just a few minutes *while* making my dinner for that night, and to my surprise it was totally awesome! Easy, delicious, and fast.

And best of all, it made amazeball leftovers. Like, leftovers I actually looked forward to warming up at work. I made a few tweaks to the recipe, both playing with the ingredients in the sauce slightly as well as combining a few steps to make it even easier.

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Roasted Vegetable Barley Salad With Lemon Tahini Dressing

July 10, 2019

It’s rare that I find a recipe that not only makes amazing leftovers, but makes *enough* of them that it’s worth all the work. And that I can actually talk myself into still choosing over the cafeteria’s amazing chicken tenders on days 2, 3, 4…

This is one of those recipes.

This grain and roasted vegetable salad is a total recipe unicorn—easy, versatile, and just as good hot, lukewarm, or cold. It can be meat-y, vegetarian, or vegan. Basically, YOU DO YOU.

Also, this lemon tahini dressing is sooooo good! It really pulls everything together, with depth and tanginess but doesn’t just overwhelm you. Honestly you should put this dressing on everything!

The only downside of this recipe is that actually getting that many vegetables roasted or grilled (and prepping them, honestly) can take a bit of time.

However, what I usually do is pace it over the course of an afternoon, since the veggies don’t need to be piping hot fresh. And I’ll do a combination of grilling and roasting so I don’t have my oven on forever. I love to absolutely pack this salad with veggies rather than have it be really grain-heavy, because HEALTH.

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