Whether using naturally gluten-free ingredients or a special mix, these gluten-free dishes will wow!
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!
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!
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.
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.
I feel a little like a superhero on this one. Like I’ve tackled something a proper baker would do with ease.
Or maybe I’ve just been watching too many Great British Bake-Off episodes…which is probably true anyway, but my point is that they are ALWAYS using meringue of some sort and getting all fancy, but it’s always felt like something a bit too complicated and fiddly for regular ol’ folks. However, I’m here to tell you that it’s amazing and delicious, and we all need to go out and make pavlovas RIGHT THIS SECOND!
See, I’ve never been a huge fan of meringues…like those hard little cookies that are like styrofoam? So this was a baking technique that I wasn’t quite rarin’ to try. But what I discovered was that there is a key difference between a meringue and a pavlova.
What makes a pavlova magical is that, after you’ve whipped the egg whites and added all the sugar, you add a tiny bit of vinegar and cornstarch. This is chemistry sorcery, and results in an amazing marshmallow-y center with the meringue’s crispy outside. As a bonus, this is naturally gluten-free, so can be a fancy but still easy dessert to make when you need something GF.
These are so versatile and can be topped with all sorts of things. You definitely want something sharp or tart to offset the intense sweetness, and I’m looking forward to experimenting with some more “out there” flavor combinations. But for this one, I went with one of my favorite combos of all time—almond and berry. Because I thought, “What can make this even better?? Easy: almond pavlova!” This is kind of like a posh strawberry shortcake, and you’ll be wow-ed by the lush, pillowy textures, the chewiness of the meringue, and the way all the flavors explode in your mouth.
This is a story of me falling in love with something I’ve spent my whole adult life telling people I don’t like. That most cliche of fancy restaurant dessert menu features—the flourless chocolate cake.
I’ve always found flourless chocolate cakes FAR too rich and sweet…like eating fudge. No complexity, no real textural interest, just nauseating sweetness. But as I tried to figure out a dessert to make for our Night to Be Much Observed (Passover) meal this year that was also gluten-free, I decided it was my best option for a crowd, even if I didn’t love it myself.
But *this* recipe totally won me over. I used dark chocolate (around 72% cacao), went a little scant on the sugar, and added a dash of orange extract to deepen the flavors a bit. The result is a more bittersweet chocolate flavor that’s interesting not cloying, and a nice kind of crackly exterior rather than just pure fudge.
And I haven’t even told you the best part—it only takes 10-15 minutes to whip up, and then less than a half hour to bake. It’s such a low-maintenance dessert that feels so fancy, now I get why restaurants the world over insist on featuring it!
It’s been a while since I’ve shared a simple healthy dinner recipe…probably because it’s been a while since I’ve *made* one that doesn’t require just throwing chicken and veggies on the grill. But this yummy and super easy farro salad is such a perfect way to transition from winter’s cozy comfort food to lighter summer fare that I had to share.
This is another Smitten Kitchen gem that I’ve adapted in several different iterations depending on what I have in the fridge (like that delish goat cheese with thyme and apricots you can kind of see in the pic below). This is the simplest version, but feel free to add to or switch up ingredients. The best part of this dish is the combination of different textures and flavors—creamy, chewy, salty, crunchy, sweet. So as you swap things in and out, try and maintain those elements for maximum awesomeness. You can also try it with different grains (barley is a particular favorite of mine).
I haven’t been quite this obsessed with something in quite some time.
And of all things it’s a *bark* recipe, which I am historically just “meh” on. But this delicious blend of rich, bittersweet chocolate and punchy peanut butter chips, lifted up slightly by nutty tahini and a crunch of sea salt, is like amazing not-actually-that-bad-for-you crack.
The most critical thing in making this amazing is to use a high-quality dark chocolate. Since the chocolate is the base and the entire carrier of this recipe, using a cheaper and lower quality kind will definitely result in a mediocre product. That doesn’t mean you need something insanely expensive, just more along the lines of Ghiradelli vs. Hershey’s. Trust me, it’s worth it!
I love this so much that I’d love to find a way to make it just as yummy, but using a healthier alternative to peanut butter chips. The actual chemistry of how bark sets isn’t really my area of expertise, so I’m going to do some fiddling and researching to see if this is feasible…as much as I love peanut butter chips, they’re not super great for me and this would be quite a really nice healthy indulgence.
It’s been over a month since I’ve posted something healthy, which feels like a pretty good indication of what my life choices have been like lately :p #allcarbsallthetime
Between work, travel, and this disgustingly cold polar vortex weather, I’ve been indulging a bit too much, and right now I feel the need to get my eating back on track. But it’s still gross cold and so these healthy options have to be delicious as well. Behold—soft, sweet, salty, healthy feta & sweet potato hash!
The flavors of the mellow sweet potato, the bitterness of the greens, and the saltiness of the feta play really well together, and the dried herbs add depth to the overall flavor profile. It’s a really comforting dish, something easy to throw together and really healthy, but feels like you’ve done something special. Here’s to good choices 🙂
Ever since I got my grill, it’s been tough pushing myself to try new recipes that don’t require me to just throw things on the grill, because it’s my new favorite thing ever.
But this recipe has been a staple the last few months as I’ve navigated moving, living in a temporary apartment for a couple months (with a terrible kitchen set-up), and then trying to balance the gluttony of travel and meetings with the need to fit into my clothes. The key is that it’s not just healthy, it’s YUMMY.
There’s a fair amount of “dealer’s choice” in this recipe. It’s incredibly flexible and forgiving…you can substitute different vegetables, use different grains (I use farro, but barley, Israeli couscous, wheatberries, or other similar grains would do), and I’ve even had to substitute dressing ingredients in a pinch. One time I didn’t have fresh lemons or oranges, so I used a combination of lemon juice & rice wine vinegar to get the tang and acidity, and one time left out the Greek yogurt, and it was still great.
So that’s all to say, I’ll tell you how I’ve done it a few different times, but if the spirit moves you go with your gut. Grill, roast, and drizzle your way to healthy deliciousness.