Category Archives: Gluten-Free

Gluten-Free Snacks

Holiday Spiced Pecans

I first tried these Spiced Pecans when my mom made them a few years ago. She got the recipe from our favorite cookbook: America’s Test Kitchen Family Cookbook. My family swears by the America’s Test Kitchen cookbooks and recipes — they’re foolproof! In fact, if you’re looking for a good holiday gift for the foodie or cook in your life, I highly recommend their Family Cookbook or New Best Recipe Cookbook. I’ve used both extensively over the last six years and honestly love every recipe!

These Holiday Spiced Pecans are a delicious snack for guests to munch on before dinner! Or put some in a baggie and tie it up with ribbon to give as a gift. They're vegetarian, gluten-free and refined sugar free. ll www.littlechefbigappetite.com

For these Spiced Pecans, I used the original ATK recipe as inspiration and made a few tweaks to make them a bit healthier. Most importantly, I used unrefined coconut sugar in place of refined white sugar. As a reminder, refined sugar has no nutritional value and is very processed (think regular old white sugar you put in coffee), while unrefined sugar retains much more of sugar’s natural nutrients such as calcium and iron. I love baking with coconut sugar because it’s unrefined and it tastes just like regular ol’ sugar. You can find coconut sugar in most grocery stores, and usually you can get it inexpensively from places like Costco or Amazon. These pecans work best with superfine sugar, so I’d recommend pulsing the coconut sugar in the food processor for 10-15 seconds until it becomes fine.

These Holiday Spiced Pecans are a delicious snack for guests to munch on before dinner! Or put some in a baggie and tie it up with ribbon to give as a gift. They're vegetarian, gluten-free and refined sugar free. ll www.littlechefbigappetite.com

These Spiced Pecans scream holiday season to me! They’re an easy snack to munch on at a holiday event with a festive drink in your other hand. I also think they’d be a fun holiday gift to give to neighbors or coworkers. Just place about one heaping cup of spiced pecan halves in a clear treat bag (like these) and tie it up with a colorful ribbon.

These Holiday Spiced Pecans are a delicious snack for guests to munch on before dinner! Or put some in a baggie and tie it up with ribbon to give as a gift. They're vegetarian, gluten-free and refined sugar free. ll www.littlechefbigappetite.com

But honestly, I won’t blame you if you save them all for yourself. One pound of pecans may seem like a lot, but you’ll be shocked by how quickly they go! In case you’re a bargain hunter like I am, I recommend buying a two pound bag of pecan halves from Costco for this recipe. Nuts can be expensive, but Costco always has them for reasonable prices (and FYI — they’re less expensive in store than they are online.)

These Holiday Spiced Pecans are a delicious snack for guests to munch on before dinner! Or put some in a baggie and tie it up with ribbon to give as a gift. They're vegetarian, gluten-free and refined sugar free. ll www.littlechefbigappetite.com

Happy holiday season to you and your family!

 

Holiday Spiced Pecans
 
Prep time
Cook time
Total time
 
Serves: 1 lb. nuts
Ingredients
  • 1 egg white
  • 1 Tablespoon water
  • 1 teaspoon salt
  • 1 pound pecan halves, raw and unsalted
  • ⅓ cup coconut sugar
  • 2 teaspoons cumin
  • 1 teaspoon paprika (regular, not smoked)
  • ½ teaspoon cayenne pepper
Instructions
  1. Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the egg white, water, and salt. Add the pecans and toss in the egg white mixture to coat. Drain the nuts in a colander for five minutes and wipe out the bowl with a paper towel. Return the nuts to the large bowl.
  3. Place the coconut sugar in a mini blender and blend for 10-15 seconds, until the sugar is very fine. Mix the blended coconut sugar in a small bowl with the cumin, paprika, and cayenne. Add the spice mixture to the large bowl with the nuts and toss to coat thoroughly. Spread the nuts onto the parchment-lined baking sheet in an even layer. Bake for 50 minutes, stirring the nuts and rotating the baking sheet halfway through. Remove the baking sheet from the oven and allow the nuts to cool completely on the baking sheet, 20-25 minutes. Break apart and store in an airtight container.
Notes
*Recipe adapted from America's Test Kitchen.
 

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Gluten-Free Seafood

Barramundi in Parchment with Lemons, Dates and Toasted Almonds

This recipe is sponsored by Australis Barramundi. I am a longtime customer of their fish, and I am very excited for the opportunity to collaborate with them. As always, all content and opinions are my own. 

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

Hey there! I hope you had a great weekend. It was pouring in NYC yesterday, so we spent a good chunk of the afternoon and evening continuing to furnish our new apartment. Travis assembled two new shelving units, and I searched the web for a few more items that we need (while also offering him moral support, of course!).

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

Because I knew we’d have a couple of weeks here in NYC before our movers arrived with our belongings from California, I tried to photograph and prepare a few posts for you guys while we were still in Los Angeles. I’m really excited to finally share my second barramundi recipe in collaboration with Australis Barramundi! If you missed the first recipe, Barramundi with a Tomato, Olive, White Wine Sauce, you can find it here.

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

For this recipe, I used a different cooking method than pan-searing because I wanted to show you how versatile this fish is. I cooked the barramundi fillets in parchment paper, which is a delicious and healthy way to cook white fish. This cooking method allows you to use very little oil, and if done correctly, results in perfectly flakey and juicy fish. If you’ve never cooked fish in parchment paper before, don’t worry! It’s very easy, and you’ll be a pro in no time.

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

The fish is cooked on top of a bed of baby spinach, so there’s no need to make a separate side dish. You have a complete meal just in the parchment paper alone! I prepared a mixture of chopped dates, toasted almonds, and lemon zest to serve with the barramundi. It adds a nice hint of sweetness and varying textures to the dish.

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

There are so many delicious ways to prepare barramundi, and that’s why it’s one of my favorite fish. One of the best parts about this recipe is that it takes less than 25 minutes from start to finish. I love quick and easy weeknight meals that appear far more complicated than they really are!

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

 

Barramundi in Parchment with Lemons, Dates and Toasted Almonds
 
Prep time
Cook time
Total time
 
Serves: 2 servings
Ingredients
  • Two 6 oz. barramundi fillets
  • 1 whole lemon
  • 1 medium shallot, peeled and thinly sliced
  • 6 oz. baby spinach
  • 2 Tablespoons olive oil
  • ¼ cup unsalted almonds, coarsely chopped
  • 4 Medjool dates, pitted and finely chopped
  • ¼ cup fresh flat-leaf parsley, chopped
  • Salt and pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Dry the barramundi fillets with a paper towel and sprinkle each piece generously with salt and pepper. Set aside. Zest the entire lemon and then cut half of the lemon into 4-5 thin slices. Juice the remaining half of the lemon into a small bowl and set aside.
  3. Lay two large pieces of parchment paper (about 12" x 12") side by side. Divide the sliced shallots and baby spinach between each piece of parchment, and sprinkle the spinach and shallots with a pinch of salt and pepper. Lay the barramundi fillets on top of the spinach and shallots, and top each fillet with the thin lemon slices. Drizzle about 1 Tablespoon of olive oil over the fillets. One sheet at a time, close the parchment paper packets: bring two opposite sides of the paper together and fold them together several times to create a tight seal. Then fold up each end of the paper to create a tight seal on all sides. It's fine if the seals loosen slightly in this process.
  4. Place the parchment paper packets on a large baking sheet and bake the barramundi on the middle rack of the oven for 10-12 minutes, or until the fish is tender and flakes easily.
  5. While the fish is cooking, bring a small skillet to medium heat. Add the remaining tablespoon of olive oil to the pan, and once hot add the chopped almonds. Sauté for 2 minutes, then add the dates and cook until warmed through, stirring regularly, about an additional 2 minutes. Turn off the heat and stir in the lemon zest, lemon juice, and parsley. Season with a pinch of salt and pepper, or to taste.
  6. Open the barramundi packets and transfer the fish, spinach, shallots, and lemon slices to two plates. Top each piece of barramundi with the date-almond mixture and serve immediately.
Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

Breakfast Gluten-Free Vegan

Carrot Cake Granola

I can’t believe this week is finally here! It’s our wedding week! Travis and I have been engaged for about one year and a half, and after so many months of wedding planning and thinking about our special day, we are both thrilled that it’s here.

We are getting married in Boston (where I grew up) on the Sunday of Labor Day weekend, and flying from Boston to Greece for our honeymoon a few days later. If you’ve been to Greece and have any recommendations with us, be sure to let me know! I know the next week is going to be a whirlwind, and I am going to do my best to soak it all up.

If you love carrot cake, then you're going to love this healthy Carrot Cake Granola! It's gluten-free, vegan, and packed with delicious carrot cake flavor. Eat it with yogurt, milk, or just on its own! ll www.littlechefbigappetite.com

Now back to our regularly scheduled programming…food!

I’ve been on a major granola kick recently. After months of regularly making my favorite Cardamom Granola, I decided to change things up a bit. For this new granola recipe I wanted to make something reminiscent of my all-time favorite dessert: carrot cake.

If you love carrot cake, then you're going to love this healthy Carrot Cake Granola! It's gluten-free, vegan, and packed with delicious carrot cake flavor. Eat it with yogurt, milk, or just on its own! ll www.littlechefbigappetite.com

This granola has all of the essential elements of a good carrot cake (minus the frosting, of course!). It’s packed with freshly grated carrots, walnuts, pecans, cinnamon, nutmeg, and ginger. It’s also an ideal recipe for anyone with dietary restrictions because it’s dairy-free, gluten-free, and soy-free.

If you love carrot cake, then you're going to love this healthy Carrot Cake Granola! It's gluten-free, vegan, and packed with delicious carrot cake flavor. Eat it with yogurt, milk, or just on its own! ll www.littlechefbigappetite.com

If you love carrot cake like I do, then I know you’re going to love this carrot cake granola. Serve it on top of yogurt, with milk, or just snack on it right out of the container!

 

Carrot Cake Granola
 
Prep time
Cook time
Total time
 
Serves: 3 cups
Ingredients
  • 1.5 cups old-fashioned rolled oats
  • ½ cup grated carrots
  • ½ cup unsalted pecans, chopped
  • ½ cup unsalted walnuts, chopped
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • pinch of ground cloves (optional)
  • ⅛ cup maple syrup
  • ⅛ cup melted coconut oil
  • ½ teaspoon vanilla extract
  • ½ cup raisins
Instructions
  1. Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl combine the rolled oats, grated carrots, pecans, walnuts, cinnamon, salt, ginger, nutmeg and cloves (optional). In a separate small bowl mix together the maple syrup, coconut oil, and vanilla extract. Pour the maple syrup mixture into the bowl with the oats and carrots, and toss until well combined.
  3. Spread the mixture out evenly on the lined baking sheet and bake for 25 minutes, rotating the pan and stirring the granola halfway through the baking time. Remove the pan from the oven and allow to cool until the granola reaches room temperature. Then add raisins and toss to combine. Store the granola in a sealed container for up to 2 weeks.
 

If you love carrot cake, then you're going to love this healthy Carrot Cake Granola! It's gluten-free, vegan, and packed with delicious carrot cake flavor. Eat it with yogurt, milk, or just on its own! ll www.littlechefbigappetite.com

Dog Treats Gluten-Free

Pumpkin Pie Dog Treats

It’s Thanksgiving week, my favorite time of the year! I am so excited to be writing this post from my parents’ home in Boston. I am here for the week, celebrating Thanksgiving and spending lots of time with my family.

Pumpkin Pie Dog Treats -- your pup will LOVE these! ll Gluten-Free, Dairy-Free, Fiber-Packed ll www.littlechefbigappetite.com

I couldn’t wait to share this Pumpkin Pie Dog Treats recipe with you! We recently started incorporating pureed pumpkin into Bessie’s food after we read that it can help reduce itchiness and stop dogs from licking their paws.

Pumpkin Pie Dog Treats -- your pup will LOVE these! ll Gluten-Free, Dairy-Free, Fiber-Packed ll www.littlechefbigappetite.com

Bessie has a few food allergies, so we have to be careful with what we feed her.  I am especially happy with this recipe because it’s very allergy friendly for most dogs. These Pumpkin Pie Dog Treats are gluten-free and dairy-free, plus the fiber from the pumpkin and carrots is great for a dog’s digestion.

Pumpkin Pie Dog Treats -- your pup will LOVE these! ll Gluten-Free, Dairy-Free, Fiber-Packed ll www.littlechefbigappetite.com

I also added parsley, which helps freshen up stinky dog breath, and egg, which can add shine to a dog’s coat.

Pumpkin Pie Dog Treats -- your pup will LOVE these! ll Gluten-Free, Dairy-Free, Fiber-Packed ll www.littlechefbigappetite.com

I’ll admit, Bessie isn’t necessarily the fairest taste-tester because she loves ALL FOOD (seriously, this dog will eat anything). But her tail was wagging even faster than usual for these treats, so I think they were a big success!

Pumpkin Pie Dog Treats -- your pup will LOVE these! ll Gluten-Free, Dairy-Free, Fiber-Packed ll www.littlechefbigappetite.com

If you have any leftover pumpkin after Thanksgiving, I’m sure you know a pup who would love these homemade pumpkin pie dog treats!

 

Pumpkin Pie Dog Treats
 
Prep time
Cook time
Total time
 
Serves: 16 square treats
Ingredients
  • ½ cup gluten-free flour
  • ¾ cup gluten-free rolled oats
  • ½ cup pumpkin puree (not pie filling)
  • ½ ripe banana, mashed
  • ⅛ cup carrot, peeled and grated
  • ½ egg, beaten
  • 1 Tablespoon raw honey
  • 1 Tablespoon fresh parsley, chopped
  • ¼ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper. Spray paper with cooking spray.
  2. Mix all of the ingredients together in a bowl until well combined. Spread the batter into the prepared pan and smooth to a ¼ inch thickness. Using a pizza cutter (or sharp knife), score the batter into 16 squares (3 lines horizontally and 3 lines vertically).
  3. Bake for 15 minutes, then rotate the pan and bake for an additional 10 minutes. Remove from the oven and allow to cool in the pan for 10 minutes.
  4. Using the parchment paper, lift the bars out of the pan and finish cooling on a wire rack. Use the pizza cutter to break the bars into 16 even squares. Store the pumpkin pie treats in a refrigerator. Since my dog is small, I froze half of mine to use at a later time.
 

>Pumpkin Pie Dog Treats -- your pup will LOVE these! ll Gluten-Free, Dairy-Free, Fiber-Packed ll www.littlechefbigappetite.com

Bread and Muffins Gluten-Free

Gluten-Free Banana Chocolate Chip Muffins…and some EXCITING news!

Hey guys! Sorry, I know I was completely M.I.A. last week, but I have a REALLY good excuse!

Travis and I got engaged last weekend in Philadelphia! EEEEEEEEEEEEEEEK! (—> That’s really the best way to capture all of my emotions.)

Rachel and Travis Got Engaged!

I am so excited and happy and aaah, #somanyfeelings! I promise I will share our engagement story with you later this week. I’ve been trying to put all of my thoughts concisely together into one post, but at this point I have a novel written and I don’t think you want to read that…

 

But for now, I think we should dive into these Gluten-Free Banana Chocolate Chip Muffins.

What do you think?

These Gluten-Free Banana Chocolate Chip Muffins are SO delicious! Plus, they contain NO refined sugars! ll www.littlechefbigappetite.com ll Gluten-Free Muffins, Gluten-Free Chocolate Chip Muffins, Banana Chocolate Chip, Refined Sugar Free Muffins

If you or anyone you know is gluten-free, then you MUST get this Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour! Neither Travis or I follows a G-F diet, but we definitely try to be conscious about the amount of gluten we eat. If we’re out at a restaurant and we see a G-F option available (like pasta or pizza crust), we usually opt for that.

Of course, I want to make it clear that “Gluten-Free” doesn’t necessarily mean “healthier”, but removing some gluten from our diets has definitely had positive effects on both of our skin and stomachs.

These Gluten-Free Banana Chocolate Chip Muffins are SO delicious! Plus, they contain NO refined sugars! ll www.littlechefbigappetite.com ll Gluten-Free Muffins, Gluten-Free Chocolate Chip Muffins, Banana Chocolate Chip, Refined Sugar Free Muffins

I made two versions of these gluten-free banana muffins before perfecting the recipe. The first version was really good, but I felt it needed more banana. The key to making the best banana bread or banana muffins is making sure your bananas are really ripe — the browner, the better!

As bananas ripen, the sugars begin to caramelize, which results in a sweeter, more flavorful muffin or bread.

These Gluten-Free Banana Chocolate Chip Muffins are SO delicious! Plus, they contain NO refined sugars! ll www.littlechefbigappetite.com ll Gluten-Free Muffins, Gluten-Free Chocolate Chip Muffins, Banana Chocolate Chip, Refined Sugar Free Muffins

I know you guys are going to LOVE these Gluten-Free Banana Chocolate Chip Muffins. If you make them, definitely let me know in the comments below!

 

Gluten-Free Banana Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 3 large extra-ripe bananas
  • 2 eggs, room temperature
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup coconut sugar
  • 2 cups Bob's Red Mill 1 for 1 Gluten-Free Flour
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup dark chocolate chips (low sugar if available)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray the insides of each liner lightly with cooking spray to prevent as much sticking as possible.
  2. In a large bowl, mash the bananas. Whisk in the eggs, canola oil and vanilla. Stir in the coconut sugar and mix well.
  3. In a separate large bowl, combine the gluten-free flour, baking powder, baking soda and salt. Mix to combine. Slowly pour the dry ingredients into the wet ingredients and stir until there are no dry lumps. Stir in the dark chocolate chips and mix.
  4. Pour the batter into the lined muffin cups, only filling each cup about ¾ of the way. Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the pan from the oven and allow to cool for 2 minutes. Then remove each muffin from the tray and allow to cool completely on a wire rack.
 

Disclaimer: I was provided product for this post from Bob’s Red Mill, but the recipe and all opinions are my own. 

 

 

These Gluten-Free Banana Chocolate Chip Muffins are SO delicious! Plus, they contain NO refined sugars! ll www.littlechefbigappetite.com ll Gluten-Free Muffins, Gluten-Free Chocolate Chip Muffins, Banana Chocolate Chip, Refined Sugar Free Muffins

Gluten-Free Poultry Salads

Taco Salad with Chicken and Lime-Cilantro Dressing

Hi guys — it’s Friday, wahooo!

I am headed to Philadelphia this weekend for Travis’s 5th year college reunion (mine is next year, eek!). I am so excited to see friends and walk around my old college campus. Plus, you know I will be eating my way through the city these next few days. I had so many favorite restaurants in Philly and I can’t wait to get back to some of them!

I wanted to pop in before my trip and share a new summer recipe: a Taco Salad with Shredded Chicken and a delicious Lime-Cilantro Dressing!

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing!   // www.littlechefbigappetite.com // Healthy Salad, Chicken Salad, Salad with Chicken, Healthy Salad Recipe, Lime Dressing, Cilantro Dressing, Cilantro Vinaigrette, Salad with Lime Dressing

You guys know that I love to take a classic recipe and make it healthier. So why not deconstruct everyone’s beloved taco and turn it into a flavor-packed, BOMB DOT COM salad!?

Sure, taco salads are nothing new, but a good restaurant version might cost you upwards of 1,000 calories!

What, are you surprised? Those salads come swimming in cheese, fried toppings and fatty dressings. No señor, not going to fly in my book.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing!   // www.littlechefbigappetite.com // Healthy Salad, Chicken Salad, Salad with Chicken, Healthy Salad Recipe, Lime Dressing, Cilantro Dressing, Cilantro Vinaigrette, Salad with Lime Dressing

In comes my Taco Salad.

It’s packed with veggies like corn and bell peppers, healthy fats from avocado, a good dose of fiber from black beans, and lean protein — shredded chicken!

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing!   // www.littlechefbigappetite.com // Healthy Salad, Chicken Salad, Salad with Chicken, Healthy Salad Recipe, Lime Dressing, Cilantro Dressing, Cilantro Vinaigrette, Salad with Lime Dressing

The Lime-Cilantro Dressing might be my favorite part. Mannnn, is this dressing good. It SCREAMS summer with every bite.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing!   // www.littlechefbigappetite.com // Healthy Salad, Chicken Salad, Salad with Chicken, Healthy Salad Recipe, Lime Dressing, Cilantro Dressing, Cilantro Vinaigrette, Salad with Lime Dressing

Just be sure that you don’t leave out the crushed tortilla chips — they add a necessary crunch to this monster salad.

 

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing!   // www.littlechefbigappetite.com // Healthy Salad, Chicken Salad, Salad with Chicken, Healthy Salad Recipe, Lime Dressing, Cilantro Dressing, Cilantro Vinaigrette, Salad with Lime DressingDisclaimer: I was provided Del Real Shredded Chicken for the purpose of this post, but the recipe and content are all my own. Thank you for your continued support of this blog!

 

Taco Salad with Chicken and Lime-Cilantro Dressing
 
Serves: 2
Ingredients
For the Salad:
  • 5 cups chopped romaine lettuce
  • 6 oz. Shredded Chicken
  • ½ cup black beans, cooked
  • ½ cup charred corn (either frozen and defrosted or grilled on a grill)
  • 1 medium bell pepper, chopped
  • ½ avocado, diced
  • 6-8 tortilla chips, crushed
Lime-Cilantro Salad Dressing:
  • 2 Tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro leaves
  • ¼ cup olive oil
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • pinch sugar
Instructions
  1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to each bowl. Top each salad with crushed tortilla chips.
  2. To make the dressing, combine all dressing ingredients in a blender or mini food processor and pulse until the ingredients come together, 15-20 seconds.
  3. Dress each salad with about 2 Tablespoons of the dressing, or to taste. Season with additional salt and pepper as needed.
Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! // www.littlechefbigappetite.com // Healthy Salad, Chicken Salad, Salad with Chicken, Healthy Salad Recipe, Lime Dressing, Cilantro Dressing, Cilantro Vinaigrette, Salad with Lime Dressing

Gluten-Free Main Meal Poultry

Insanely Delicious Spicy Basil Chicken

Hi friends! Anyone else glad that it’s Wednesday already? Me, me, me! This week is cruising along and I am not complaining. Travis and I have fun weekend plans on the horizon, so I am itching to get there.

I’ve got an AWESOME weeknight recipe for you guys today. This Spicy Basil Chicken is definitely going to be on regular rotation for me. I’ve made a lot of stir fry recipes and this is easily one of the best.

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy to make on a weeknight! The whole family will love this dish. // www.littlechefbigappetite.com // Healthy Stirfry Recipe, Healthy Stir Fry, Easy Chicken Recipe, Healthy Chicken Stir Fry, Basil Chicken Recipe, Asian Chicken Recipe, Chicken and Broccoli

Reasons why I love this recipe:

  1. It’s freaking delicious. Duh.
  2. You can make it under 30 minutes. (Because who has more time than that on a weeknight?)
  3. The veggies are completely customizable, so you can just use up what you already have.
  4. Many of the ingredients should be pantry staples – especially if you like to cook Asian food.
  5. Leftovers are REALLY good.

Shall I go on?

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy to make on a weeknight! The whole family will love this dish. // www.littlechefbigappetite.com // Healthy Stirfry Recipe, Healthy Stir Fry, Easy Chicken Recipe, Healthy Chicken Stir Fry, Basil Chicken Recipe, Asian Chicken Recipe, Chicken and Broccoli

I think this recipe would also be delicious with shrimp, but for a vegetarian alternative, I’d bet tofu would be great, too!

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy to make on a weeknight! The whole family will love this dish. // www.littlechefbigappetite.com // Healthy Stirfry Recipe, Healthy Stir Fry, Easy Chicken Recipe, Healthy Chicken Stir Fry, Basil Chicken Recipe, Asian Chicken Recipe, Chicken and Broccoli

 

Spicy Basil Chicken Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Chicken + Vegetables
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 Tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 2-3 Tablespoons canola oil
  • ¼ cup shallots, minced
  • 1 large bell pepper, chopped into 1 inch pieces
  • ½ yellow onion, chopped into 1 inch pieces.
  • 2 cups bite-sized broccoli florets
  • 3 large garlic cloves, minced
  • ⅓ cup basil leaves, thinly sliced
  • brown rice for serving
Spicy Basil Sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon raw honey
  • 4 teaspoons low-sodium soy sauce
  • 2.5 teaspoons sriracha or other asian chili paste
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
Instructions
  1. Whisk 1 Tablespoon of soy sauce and 1 teaspoon of cornstarch together in a medium bowl. Add the chicken cubes and coat the chicken in the soy sauce mixture. Set aside.
  2. In a separate small bowl, combine all of the Spicy Basil Sauce ingredients. Whisk together to incorporate the cornstarch. Set aside.
  3. Heat a large pan over medium heat. Add 1 Tablespoon of canola oil and once hot, add the shallots. Saute for 1 minute, until they begin to soften. Add half the chicken to the pan, browning on all sides for 2 minutes. Do not cook fully. Remove the chicken from the pan and place into a bowl. Add the second batch of chicken and repeat. Add the browned chicken to the bowl.
  4. Add an additional Tablespoon of oil to the pan. Add the bell pepper and onion and saute for 2 minutes. Next add the broccoli and saute for an additional minute. Add the garlic to the pan, adding additional oil as needed to ensure nothing burns. Saute until the vegetables are soft and cooked.
  5. Add the chicken back into the pan. Then add the Spicy Basil Sauce and mix thoroughly to coat the chicken and vegetables. Remove from heat and stir in the sliced basil.
  6. Serve immediately with brown rice.
 

 

 

 

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy enough to make on a weeknight! The whole family will love this dish. l www.littlechefbigappetite.com

Gluten-Free Snacks Vegan

The Best Spicy Mango Salsa

Today is Cinco de Mayo! So what better day than today to introduce you to my incredible Spicy Mango Salsa recipe!?

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I don’t mean to brag, but this stuff is GOOD. Like really good.

I know, because the first time I made this salsa, Travis ate it all in one sitting. He inhaled it so fast that I’m pretty sure he forgot to breathe.

So yeah, it’s some good stuff.

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

This Mango Salsa is a little bit sweet and a little bit spicy. I can’t handle ultra-spicy food, so the heat level is perfect for my tastebuds — I’d say it’s about medium.

If you’re feeling more daring than me, feel free to increase the amount of jalapeno in the recipe.

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I love this salsa with corn tortilla chips, but it’s also delicious with grilled white fish like mahi mahi or tilapia. It’s a summer meal I always look forward to — plus it’s super easy and healthy!

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I know you’ll love this spicy mango salsa and it only takes 10 minutes to throw together! So run to the store, grab the ingredients, and celebrate Cinco de Mayo with me, why don’t ya?

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

P.S. Don’t forget to enter my Chef’s Cut Real Jerky Giveaway! One winner will be selected tomorrow, so don’t miss out!

 

The Best Spicy Mango Salsa
 
Prep time
Total time
 
Serves: 1 cup
Ingredients
  • 1 large mango, diced into ¼ inch cubes
  • ½ cup red bell pepper, diced
  • ⅛ cup red onion, minced
  • ⅛ cup cilantro, finely chopped
  • 1 teaspoon jalapeno, minced
  • 1-2 Tablespoons lime juice, to taste
  • ⅛ teaspoon each salt and pepper
Instructions
  1. In a medium bowl combine the mango, bell pepper, red onion, cilantro, jalapeno and 1 Tablespoon of lime juice. Stir in the salt and pepper. Taste, and add additional lime juice, salt or pepper as needed.
  2. Chill for 15 minutes to let the flavors come together before serving.
The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

Beef and Lamb Gluten-Free

Picadillo Tacos with Ground Beef and Almonds

Picadillo Tacos just in time for Taco Tuesday!

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

Okay, I’ll admit it, when I saw the initial recipe for these tacos in Food and Wine, I was a bit confused.

Almonds and raisins in tacos? Aren’t tacos supposed to be spicy and savory? But anyone who knows me, knows that I prefer sweet over savory, so I decided to give the recipe a try (putting my own spin on it, of course).

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

Travis and I were both amazed by how well the almonds and raisins worked in this recipe. The almonds add a delicious crunch and the raisins provided a yummy sweet contrast to the heat of the red pepper flakes.

Vegans and vegetarians, you can make these, too! I’ve also made these Picadillo Tacos with Beyond Meat Beefy Crumbles and the recipe turned out really well! Just substitute an equal amount of Beyond Beef plant-based protein for the ground beef and you’re good to go!

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

I’ll leave the toppings up to you, but I served these with sliced avocado, shredded cheese and fresh chopped cilantro. And they were deeeeeelish!

Maybe Taco Tuesdays should become a regular thing in our house.

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

 

Picadillo Tacos
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ⅓ cup sliced almonds
  • 3 Tablespoons canola oil
  • 1 onion, chopped
  • 4 large garlic cloves, minced
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon red pepper flakes
  • 1 lb. ground beef (I used 93/7 sirloin)
  • 2 cups diced tomatoes (or tomato puree)
  • ⅓ cup golden raisins
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh lime juice
  • Corn tortillas (for serving)
  • Shredded cheese (for serving)
  • Sliced avocado (for serving)
  • Shredded lettuce (for serving)
Instructions
  1. Heat a large skillet to medium heat. Add the almonds and toast for 4-5 minutes, until golden brown. You should be able to smell them once they are toasted. Remove almonds from the pan and set aside.
  2. In the large skillet heat 2 Tablespoons of oil over medium-high heat. Add the onion and cook for 4 minutes. Then add the garlic and cook for 30 seconds, until fragrant. Next add the spices (cinnamon through red pepper flakes) and cook for 1 minute.
  3. Add the ground beef to the pan and cook for 4 minutes or until browned, breaking up large pieces with a spatula or spoon. Add the tomatoes and raisins to the pan, and simmer for 7 minutes, until the mixture is thick. Remove from heat and add a squeeze of lime juice, salt and pepper. Stir in the sliced almonds.
  4. Serve on corn tortillas with toppings of your choice (shredded cheese, sliced avocado, beans, lettuce, etc.)
 

Try these Gluten-Free Picadillo Tacos with Ground Beef, Almonds and Raisins. It's a unique take on the classic ground beef taco. Ready in 45 minutes! ll www.littlechefbigappetite.com

Gluten-Free Poultry

Chicken Masala with Figs and Golden Raisins

I had a very busy day on Saturday and by the time I got home around 5PM the last thing I wanted to do was cook dinner. Ever have those nights?

I do! More often than I’d like to admit.

But we had a bunch of leftover ingredients in the fridge that I wanted to use up before our upcoming trip, and since I hate to waste food, I used that to motivate myself to get off my lazy butt and cook something. Earlier last week, I bookmarked a Nigella Lawson recipe that looked absolutely delicious, so I decided to recreate her dish using what I had on hand.

This Chicken Masala with Figs and Golden Raisins is a delicious dish to make for a cozy night at home. Figs and golden raisins bring a nice, sweet contrast to the otherwise savory dish. Chicken thighs stay nice and juicy as they simmer in the tomato mixture. Serve it with whole wheat couscous for a complete healthy meal! Gluten-Free & Dairy-Free ll www.littlechefbigappetite.com

This Chicken Masala with Figs and Golden Raisins is the perfect comfort dish for a cozy night at home. Everything gets cooked in one pan, which makes cleanup soooo much easier.

On a side note, does anyone else get really excited about one-pan dishes!? Meeeeee!

This Chicken Masala with Figs and Golden Raisins is a delicious dish to make for a cozy night at home. Figs and golden raisins bring a nice, sweet contrast to the otherwise savory dish. Chicken thighs stay nice and juicy as they simmer in the tomato mixture. Serve it with whole wheat couscous for a complete healthy meal! Gluten-Free & Dairy-Free ll www.littlechefbigappetite.com

I highly recommend using chicken thighs for this recipe because they stay very juicy as the masala simmers. But if you prefer chicken breasts (or if that’s what you already have), they’ll do the trick.

Vegetarians and vegans, I am sure this would be great with organic tofu as well. If you try that version, let me know.

This Chicken Masala with Figs and Golden Raisins is a delicious dish to make for a cozy night at home. Figs and golden raisins bring a nice, sweet contrast to the otherwise savory dish. Chicken thighs stay nice and juicy as they simmer in the tomato mixture. Serve it with whole wheat couscous for a complete healthy meal! Gluten-Free & Dairy-Free ll www.littlechefbigappetite.com

We ate this masala with whole wheat couscous, which was great at soaking up all of the sauce. Yum!

 

Chicken Masala with Figs and Golden Raisins
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ¾ cup dried figs
  • ¼ cup golden raisins
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cloves (or ¼ teaspoon ground)
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground cardamom
  • 1 Tablespoon minced garlic (3-4 large cloves)
  • 1 Tablespoon minced ginger
  • 3 Tablespoons canola oil
  • 1.5 lbs. boneless, skinless chicken thighs, trimmed, cut into 1 inch pieces
  • 1 cinnamon stick
  • 1.5 onions, chopped
  • ¾ teaspoon salt
  • 1 cup unsalted diced tomatoes
  • 1.5 Tablespoons tomato paste, diluted in ½ cup low-sodium chicken stock
  • Fresh cilantro, chopped (for serving)
Instructions
  1. Combine the dried figs and raisins in a medium bowl with 2 cups of hot water. Soak for 2 hours. (Or soak in a bowl of cold water overnight.)
  2. In a small bowl, combine the cumin, coriander, cloves, red pepper flakes, cardamom, garlic and ginger. Add ¼ cup water, and stir to make a paste. Set aside.
  3. Heat a large sauté pan over medium heat. Add 2 Tablespoons of oil. Add half the chicken and brown on all sides for 4-5 minutes. Do not cook completely. Remove from pan and onto a plate or bowl, set aside. Add the remaining chicken and repeat, adding to the bowl once browned.
  4. Add the remaining Tablespoon of oil to the pan and add the cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 3 minutes. Add the spice mixture and stir. Add the chicken back to the pan, then add the figs, raisins and their soaking liquid. Stir. Next, add the diced tomatoes and diluted tomato paste.
  5. Cover and simmer until chicken is cooked through, about 20 minutes. At the 10 minute mark, remove the cover from the pan and allow the liquid to reduce for the remainder of the cooking time. Serve hot with couscous and sprinkle each dish with fresh cilantro.
Notes
Recipe adapted from Nigella Lawson.
This Chicken Masala with Figs and Golden Raisins recipe is perfect on a chilly night! It's gluten-free and dairy-free and very healthy! l www.littlechefbigappetite.com

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