Category Archives: Gluten-Free

Gluten-Free Poultry Soups

Tuscan White Bean Soup with Chicken

This Tuscan White Bean Soup with Chicken is a delicious hearty meal on a chilly night! It's healthy, gluten-free, and even vegan optional if you leave out the chicken. ll www.littlechefbigappetite.com

For those of you freezing your butts off right now, I hope this soup comes at the perfect time. I love one-pot meals and I especially love them on weeknights when I don’t want to do a lot of cleanup.

Because, let’s be real, who has time to scrub multiple pots and pans on a Thursday night when you’re trying to binge ShondaLand?

Not me!

 

This Tuscan White Bean Soup with Chicken is a delicious hearty meal on a chilly night! Made with carrots, celery, and white beans, this soup is healthy, gluten-free, and even vegan optional if you leave out the chicken. Plus, you'll have it on the table in 30 minutes! ll www.littlechefbigappetite.com

This Tuscan White Bean Soup couldn’t be easier to prepare. It’s hearty and filling enough to be a main meal thanks to plenty of beans, veggies, and shredded chicken.

This Tuscan White Bean Soup with Chicken is a delicious hearty meal on a chilly night! Made with carrots, celery, and white beans, this soup is healthy, gluten-free, and even vegan optional if you leave out the chicken. Plus, you'll have it on the table in 30 minutes! ll www.littlechefbigappetite.com

For a vegan version of this soup, leave out the shredded chicken and substitute vegetable broth for the chicken broth – easy peasy.

This Tuscan White Bean Soup with Chicken is a delicious hearty meal on a chilly night! Made with carrots, celery, and white beans, this soup is healthy, gluten-free, and even vegan optional if you leave out the chicken. Plus, you'll have it on the table in 30 minutes! ll www.littlechefbigappetite.com

Leftovers were great the next day, so for a larger family, feel free to double the recipe.

 

Tuscan White Bean Soup with Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tablespoons extra-virgin olive oil
  • 1½ cups chopped onion (about 1 medium)
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 cups kale, stemmed and chopped into 1 inch pieces
  • 4 large garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 6 cups low-sodium chicken broth
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 bay leaf
  • 1 15 oz. can great northern beans, strained and rinsed
  • 2 cups rotisserie chicken, shredded (Try my Slow Cooker Shredded Chicken)
  • 2 Tablespoons fresh lemon juice
  • ¼ cup parmesan cheese, shaved
  • Salt and Pepper
Instructions
  1. Heat one Tablespoon of olive oil in a large pot over medium heat. Add the onions, carrots and celery and saute for 6-7 minutes, until the onions begin to turn translucent. Add a pinch each of salt and pepper.
  2. Add the second Tablespoon of olive oil to the bottom of the pan, then add the kale and saute for 2 minutes, until the kale breaks down slightly. Add the garlic and saute for 30 seconds. Add the tomato paste and stir into the vegetable mixture.
  3. Add the chicken broth, thyme, bay leaf and beans to the pot. Give the mixture a quick stir. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the rotisserie chicken and allow to simmer for 2 minutes to heat the chicken through.
  4. Remove from heat and stir in the lemon juice. Add salt and pepper to taste. Serve with shaved parmesan.
 

Cookies Gluten-Free

Dark Chocolate Meringue Cookies

These Dark Chocolate Meringue Cookies require no butter or flour. All you need is six ingredients to make these delicious chocolatey cookies!

Valentine’s Day is on Sunday! Travis and I rarely go out to eat on the actual day because we try to avoid the restaurant madness (and fixed-price menus!). So Travis and I have plans to go out on Saturday night instead, and then we’ll likely stay at home and cook together on Sunday night.

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

Every year I like to bake something for Valentine’s Day, but baking for Travis can be tricky because he only likes cookies (or chocolate-covered strawberriesand he only will eat cookies that are either gluten-free or made with whole wheat flour. I have a healthy, healthy guy on my hands, friends!

Travis was away this past weekend, so I spent some time in the kitchen experimenting with different recipes. Meringue cookies are gluten-free by nature, so I decided to make dark chocolate meringue cookies. Boy, did they turn out well!

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

Whether or not you have a special Valentine in your life, you have to try these cookies. All you need is six simple ingredients, all of which I already had in my pantry and fridge and I’m sure you do, too!

Dark Chocolate Meringue Cookies. Grain-Free and Dairy-Free ll www.littlechefbigappetite.com

One important piece of advice: don’t microwave the chocolate. The best way to melt chocolate for baking is with a double boiler.

If you don’t have one, they are incredibly easy to make at home using existing kitchen equipment.

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

Hope you guys love these delicious Dark Chocolate Meringue Cookies and happy (early) Valentine’s Day!

 

Dark Chocolate Meringue Cookies
 
Prep time
Cook time
Total time
 
Serves: 16-18 cookies
Ingredients
  • 2 egg whites
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • pinch salt
  • ⅓ cup sugar
  • 6 oz. 50-60% cacao dark chocolate, melted and cooled
  • ¼ cup dried cranberries, separated and not stuck together
Instructions
  1. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
  2. Use a hand mixer or stand mixer (fitted with a whisk) to beat the egg whites, vanilla, lemon juice and salt until foamy. Slowly add in the sugar and beat until stiff peaks form. Fold in the melted chocolate and cherries (Make sure none of the dried cherries are in clumps).
  3. Scrape the batter into a one gallon plastic bag. Cut a one half-inch hole in one corner of the bag. Pipe cookies into 2 inch rounds on the prepared baking sheets, leaving about 1 inch of space in between each cookie.
  4. Bake for 15 minutes, or until the outside of the cookies is set and dry. Allow to cool completely on the baking sheets, about 15 minutes. Use a spatula to remove the cookies from the baking sheet and store in an airtight container for up to 5 days.
 

Appetizer Gluten-Free Slow Cooker

Super Bowl Recipe Roundup

Hi friends! Happy Monday!

Whew, I am exhausted after my trip this weekend. I got to spend the last couple of days with some fellow awesome female bloggers as we toured farms in the Coachella  Valley and Imperial Valley in California! The tour was organized by the California Farm Water Coalition, in an effort to create more awareness of the water issues California farmers face every day (and especially during our current drought).

The trip was SO informative, you guys. I learned a ton about what our farmers do every day and the process that brings the healthy fruits and veggies we love from the field to grocery stores (hint: it happens really, really, ridiculously fast).

Be sure to check back in to the blog later this week to read all about it.

California Farm Water Coalition Farm Tour - www.littlechefbigappetite.com

I am currently sitting on the train back to Los Angeles (for me it’s Sunday night, but this post will go live tomorrow morning). Thankfully the train is pretty quiet right now, so I have two seats to myself and I am able to stretch out and type up this post.

Super Bowl Recipe Roundup -- www.littlechefbigappetite.com

Okay, now to the real reason for this post – my Super Bowl Recipe Roundup!

Even though I grew up in a major sports city, I hate to break it to you — I just don’t follow sports. I’ve just never had an interest, despite Travis’ best efforts to get me involved. (I know, I’m the worst). But, if I had to choose, I root for Boston teams because that’s my hometown!

Travis, on the other hand, loves sports so we always have a game on in our apartment. Even though I won’t watch with him, I will happily make snacks for him and whichever of his friends are over. The more recipe testers around, the better!

Today I want to share with you some of my favorite recipes for mid-game Super Bowl snacking and a couple of recipes that are a bit heartier if you’re looking to serve a complete meal this weekend.

Whoever you’re rooting for during the big game, enjoy!

 

Super Bowl Recipe Roundup!

 

Avocado Hummus

The creamiest hummus + the best combination! Serve this dip with veggies or chips.

Avocado Hummus Recipe - www.littlechefbigappetite.com

Sun-Dried Tomato Dip

Nothing could be easier than this dip made from greek yogurt and feta. Serve this with whole wheat pita chips for a protein-packed snack.

Sun-Dried Tomato Dip Recipe - www.littlechefbigappetite.com

Charred Corn and Tomato Salsa 

No grill needed for this charred corn and tomato salsa recipe. Broil the vegetables in the oven for a delicious charred flavor! This one is a winner, for sure.

Charred Corn and Heirloom Tomato Salsa Recipe - www.littlechefbigappetite.com

Muhammara (Roasted Red Pepper Dip)

Okay, how many times have I told you guys that this is the best dip ever? If you haven’t made it yet, what the heck have you been doing?, make it NOW!

Muhammara (Roasted Red Pepper Dip) Recipe -- www.littlechefbigappetite.com

Honey Sesame Almonds

There is no reason to buy these from the store when they are incredibly easy to make yourself. I love making them at home because then I can control the amount of added sugar. Can you say addicting?

Honey Sesame Almonds Recipe - www.littlechefbigappetite.com

Easy Slow Cooker Shredded Chicken

There is nothing plain about this chicken after you add your favorite BBQ sauce, Buffalo sauce, or hot sauce. Add the chicken to tacos, nachos, sandwiches and more!

Easy Slow Cooker Shredded Chicken Recipe -- www.littlechefbigappetite.com

Slow Cooker BBQ Beef Short Ribs

I seriously cannot sing enough praise for this recipe. If you make this, you may want to double up because they’ll go fast!

BBQ Beef Short Ribs - Little Chef Big Appetite

Sesame-Glazed Chicken Drumsticks

One of my favorite recipes I’ve posted on the blog recently. If you’re looking for something heartier on Super Bowl Sunday, make these! They’re a little messy, so be sure to put out lots of napkins!

Sesame-Glazed Chicken Drumsticks - Healthy & Delicious - www.littlechefbigappetite.com

If you try one of these Super Bowl recipes, let me know. Upload your photos to Instagram and be sure to tag me @littlechefbigappetite!

Gluten-Free Poultry

Sesame Glazed Chicken Drumsticks

I am just going to put it out there that I know it is completely unfair of me to post a recipe that I made on the grill, when many of you guys are freezing your hineys off in other parts of the country (I am looking at YOU, Buffalo, NY!). So, yea… sorry about that.

Buuuuuut, I include TWO cooking methods below: on the grill and in the oven oven. So don’t click away just yet!

Sesame-Glazed Chicken Drumsticks - Healthy & Delicious - www.littlechefbigappetite.com

The first time I made these Sesame Glazed Chicken Drumsticks, Travis and I devoured every single one. The sesame glaze is SO stinking good. What I love most about this recipe is that I had all of the ingredients in my pantry already — I just had to buy the drumsticks and green onions.

I significantly cut down on the fat in this recipe by removing all of the skin from the drumsticks. Don’t worry – they’ll still taste delicious because the sesame glaze gives these babies so. much. flavor.

Make sure to reserve some of the sauce for dipping!

Sesame-Glazed Chicken Drumsticks - Healthy & Delicious - www.littlechefbigappetite.com

I serve these chicken drumsticks with a healthy green vegetable like broccoli or green beans, but that’s totally up to you!

Sesame-Glazed Chicken Drumsticks - Healthy & Delicious - www.littlechefbigappetite.com

Enjoy!

P.S. Don’t forget to enter my Sun Basket giveaway, which ends on 1/17!

 

 

Sesame Glazed Chicken Drumsticks
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Chicken
  • 8 skinless chicken drumsticks
  • Salt and pepper
Sesame Glaze
  • 3 garlic cloves, minced
  • 3 Tablespoons scallions (green parts only), finely chopped
  • 3 Tablespoons low-sodium chicken stock
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons sesame oil
  • 1.5 Tablespoons honey
  • 1 Tablespoon sesame seeds
  • ½ teaspoon crushed red pepper
Instructions
Make the Sesame Glaze
  1. Combine all the glaze ingredients in a small bowl and set aside.
On a Charcoal Grill (Recommended)
  1. Heat a grill to high heat. Pat the chicken legs dry. Season with salt and pepper.
  2. Cook the drumsticks for 12 minutes on direct heat. After 12 minutes, brush with half of the sesame glaze. Continue cooking the drumsticks on indirect heat for 5-6 additional minutes, until the thickest part registers 160 degrees on a meat thermometer.
  3. Serve with remaining sesame glaze.
In the Oven
  1. Preheat oven to 400 degrees F. Spray a glass baking dish with cooking spray. Set aside.
  2. Pat the chicken legs dry. Season with salt and pepper.
  3. Place the chicken drumsticks in the baking dish, making sure that none of the drumsticks are touching each other.
  4. Bake in the preheated oven for 15 minutes. Remove dish from oven and brush each drumstick with half of the sesame glaze. Continue baking for another 15 minutes, until the thickest part of the drumstick registers 160 degrees on a meat thermometer. For browner drumsticks, broil on high for the last 3 minutes.
  5. Serve with remaining sesame glaze.
 

Sesame-Glazed Chicken Drumsticks Recipe - Healthy & Delicious - www.littlechefbigappetite.com

Gluten-Free Smoothies Vegan

Gingerbread Smoothie

The holiday season turns me into a cookie monster! Everywhere I turn there are cookies and sweet treats: our office, holiday parties, ahhh! Give me aaaaall the cookies.

This healthy Gingerbread Protein Smoothie tastes just like your favorite gingerbread cookie, but in drink form! The whole family will love it! // www.littlechefbigappetite.com // Healthy Smoothie, Ginger Smoothie, Protein Smoothie, Molasses Smoothie, Holiday Smoothie, Greek Yogurt Smoothie, Healthy Smoothie Recipe

But seriously, I have little self control around dessert, so I make an effort not to keep any in the house during the holidays because there are enough temptations elsewhere.

That means, when I have a sugar craving or need something sweet after a meal, I have to get creative. That’s why I LOVE this Gingerbread Smoothie! It’s deliciously creamy and it has the same flavor profile of your favorite gingerbread cookie recipe.

This healthy Gingerbread Protein Smoothie tastes just like your favorite gingerbread cookie, but in drink form! The whole family will love it! // www.littlechefbigappetite.com // Healthy Smoothie, Ginger Smoothie, Protein Smoothie, Molasses Smoothie, Holiday Smoothie, Greek Yogurt Smoothie, Healthy Smoothie Recipe

The Almond Breeze Almondmilk Cashewmilk blend makes this smoothie a bit creamier than using regular almond milk (however, I am sure that would work fine, as well).

I also added a couple tablespoons of plain greek yogurt for added protein and creaminess, but that’s totally optional.

This healthy Gingerbread Protein Smoothie tastes just like your favorite gingerbread cookie, but in drink form! The whole family will love it! // www.littlechefbigappetite.com // Healthy Smoothie, Ginger Smoothie, Protein Smoothie, Molasses Smoothie, Holiday Smoothie, Greek Yogurt Smoothie, Healthy Smoothie Recipe

Now don’t skimp on the molasses and spices here – that’s what makes it taste like gingerbread.

Enjoy this smoothie for breakfast, as a mid-day snack, or whenever a sweet craving strikes. Happy Holidays!

 

Gingerbread Smoothie
 
Prep time
Total time
 
Serves: 1 Large or 2 Small
Ingredients
  • 1 cup Almond Breeze Almondmilk Cashewmilk Blend
  • ½ frozen banana
  • 3 large ice cubes
  • 2 Tablespoons plain greek yogurt (optional for additional protein)
  • 1 Tablespoon molasses
  • Dash each cinnamon, ground ginger, nutmeg, to taste
Instructions
  1. Combine all ingredients in a blender and blend until desired consistency. Garnish with a sprinkle of nutmeg and drink immediately.
 

This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com. As always, I greatly appreciate your support with sponsored posts!

Gluten-Free Side Dishes Vegan

Maple Roasted Brussels Sprouts and Sweet Potatoes

I am leaving for Boston tonight and I am SO stinking excited! Thanksgiving is my family’s favorite holiday. We all look forward to this week every year. All of the out of town guests stay at my parents’ house, so it’s like a big ol’ family reunion every time. The best!

Bessie is flying with us, too. It will be her third time on a plane in a year – our little girl is becoming quite the traveler!

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

I know there are a few of you out there who don’t have your Thursday menus finalized yet, and this recipe is just for you!

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

Throwing together these Maple Roasted Brussels Sprouts and Sweet Potatoes couldn’t be easier. And this recipe just might turn the biggest brussels sprouts hater into a fan.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

I love traditional Thanksgiving recipes, from the big bird to stuffing and pie, but one thing I’ve learned over the years is that not every recipe has to be coated in butter to taste delicious.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

This recipe doesn’t use a lick of butter, but it still tastes rich. Just a dash of pure maple syrup gives these veggies the perfect hint of sweetness.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

For a large crowd, this recipe can easily be doubled or tripled. I just recommend that you use multiple baking sheets, rather than piling the brussels and sweet potatoes on top of each other. The veggies only crisp up when they are spread out on even layers on the baking sheets.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

Happy Thanksgiving to everyone celebrating!

 

Maple Roasted Brussels Sprouts and Sweet Potatoes
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 large sweet potato, cut into ½ inch cubes
  • 2 cups brussels sprouts, ends trimmed, outer leaves removed, and sliced in half*
  • 1 Tablespoon extra-virgin olive oil
  • 2 Tablespoons maple syrup, divided
  • ½ teaspoon chili powder
  • Salt and pepper
Instructions
  1. Preheat oven to 450 degrees. In a large bowl combine the sweet potatoes and brussels sprouts. Toss with the olive oil and 1 Tablespoon of maple syrup. Add the chili powder and ¼ teaspoon each of salt and pepper.
  2. Roast for 15 minutes, then remove from oven, flip and roast for 15-25 minutes more until browned.
  3. Remove from oven and toss with the remaining 1 Tablespoon of maple syrup. Serve warm.
Notes
*Brussels Sprouts come in all sizes, so make sure the pieces are cut to the same size to ensure even roasting.
 

 

 

You have to try this Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe! It's such a simple, yet delicious fall and winter side dish. It would be perfect on your Thanksgiving table! ll www.littlechefbigappetite.com

Cookies Gluten-Free

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins

Is this the longest cookie name ever?

I really couldn’t shorten it – these cookies have ALL THE INGREDIENTS.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

If you follow me on Instagram, you might have seen a few photos of these cookies over the weekend.

I hadn’t made a new cookie recipe in awhile, because I usually just stick to our two favorites: my amazing Whole Wheat Dark Chocolate Chips Cookies and these Gluten-Free Almond Butter Cookies.

But this weekend, Travis was begging for cookies (rare!, so I jumped on it) and I was feeling creative.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

After a bit of experimenting in the kitchen, I came up with these bad boys. Like all LCBA recipes, I aimed to make these healthier than a traditional cookie by reducing the amount of butter and added sugar. But don’t worry – they still get plenty of flavor from the peanut butter and sweetness from the chocolate chips and raisins.

And a side note, I know you might be thinking, “Chocolate chips and raisins in the same cookie?”

Just trust me on this one, would’ya?

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

To guarantee these cookies are gluten-free, make sure your rolled oats are certified GF (some are not).

Next time, I may change these up a bit: dark chocolate or milk chocolate chips instead of semi-sweet or golden raisins in place of regular.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

Serve these cookies with a cold glass of milk and happy dunking, friends!

 

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins
 
Prep time
Cook time
Total time
 
Serves: 2 dozen
Ingredients
  • ¼ cup (1/2 stick) unsalted butter, melted
  • ½ cup natural peanut butter (smooth or crunchy)
  • ½ cup packed brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1.5 cups gluten-free rolled oats
  • ⅓ cup + 1 Tablespoon semi-sweet chocolate chips
  • ¼ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl combine the butter, peanut butter and brown sugar. Beat until creamy. Add the egg, vanilla, cinnamon, and baking soda. Mix well.
  3. Stir in the rolled oats, chocolate chips and raisins.
  4. Drop by the teaspoon onto the lined baking sheet, placing the cookies about 1.5 inches apart. Bake for 10 minutes, until the edges begin to brown. Remove from the oven and allow to cool on the baking sheet for 1 minute. Use a spatula to remove the cookies from the sheet and place on a wire cooling rack to cool completely.
Notes
* Cookies are best eaten the same day.
 

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins ll www.littlechefbigappetite.com

Gluten-Free Side Dishes Vegan

Butternut Squash with Sesame and Gochujang

Hi guys! Apologies to those of you who subscribe. It seems as though the email service sent out a strange format of this blog post last night. Sorry if you clicked on the link expecting a recipe!

Anyway, the tech side of things seem to be sorted out now, so let’s jump into the REAL reason you’re here: this Roasted Butternut Squash with Sesame and Gochujang!

Roasted Butternut Squash with Sesame and Gochujang Recipe

Have you tried Gochujang before? It’s a Korean Sweet & Spicy Sauce and it’s delicious on basically everything.

Travis and I discovered it a few years ago after he found an INCREDIBLE recipe for Gochujang Chicken Wings in GQ. After making those wings, we’ve always had a bottle of the stuff in our fridge. We love this one, and you can buy it either online or at Whole Foods.

Roasted Butternut Squash with Sesame and Gochujang Recipe

This recipe is adapted from one I pulled out of an old issue of Bon Appetit. I loved the idea of putting an Asian spin on butternut squash. When fall hits, we see recipes for butternut squash everywhere: mashed with brown sugar, creamy bisque, you name it! While I love those dishes, I was ready for something new.

Roasted Butternut Squash with Sesame and Gochujang Recipe

If you love Asian flavors, this recipe for you. And yes, I know what you’re thinking. It IS worth the trek to the store just to buy a bottle of gochujang. I honestly can’t offer any comparable substitutes here – it’s an essential ingredient in this recipe.

Roasted Butternut Squash with Sesame and Gochujang Recipe

For the record, peeling and dicing butternut squash is not my favorite task. Every time, I nearly lose a finger. Sure, I know the proper technique, but tiny hands + big squash + sharp knife = I’m not really set up for success. So if you’re not up to peeling and cutting your own, feel free to buy a squash pre-cubed at the grocery store. It saves you tons of time…and possibly a finger!

Roasted Butternut Squash with Sesame and Gochujang Recipe

I hope you love this Butternut Squash with Sesame and Gochujang as much as we did! I know I’ll be making it on repeat this fall and winter.

 

Butternut Squash with Sesame and Gochujang
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 medium butternut squash
  • 1.5 Tablespoons sesame seeds
  • 1.5 Tablespoons vegetable oil
  • 1 Tablespoon gochujang
  • 1 Tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 Tablespoons sliced scallions
  • Sea Salt
Instructions
  1. Preheat oven to 425.
  2. Peel and seed butternut squash. Cut into ½ inch cubes.
  3. In a small bowl combine the sesame seeds, vegetable oil, gochujang, soy sauce, and sesame oil.
  4. In a large bowl toss the oil mixture with the butternut squash. Spread the squash on a rimmed baking sheet in a single layer.
  5. Roast for 15 minutes, remove from oven and flip the squash. Rotate the baking sheet and roast again for an additional 15 minutes until brown and tender.
  6. Toss the roasted butternut squash with sliced scallions and a pinch of sea salt. Serve warm.
 

Gluten-Free Main Meal Poultry

Perfect Roast Chicken with Grapes and Red Wine Pan Gravy

Hi friends!

Are you ready for a crazy delicious recipe this morning? This Roast Chicken recipe is PERFECT. Hearty, delicious and healthy.

For me, a roast chicken is the epitome of fall comfort food. I love throwing a whole bird into the oven on a Sunday evening when I have a bit more time to cook. Since there are only two of us, there are always leftovers, but Travis and I always enjoy them in salads or soups the next day.

Perfect Roast Chicken with Grapes and Onions

I know for many, cooking a whole chicken can be intimidating, but don’t let that stop you from making this! I’ve made this recipe many, many times, making small tweaks here and there to ensure a perfectly juicy bird on the inside and crispy skin on the outside.

There are no tricky steps. I promise you can master this, and in the end you’ll be so happy that you did.

Perfect Roast Chicken with Grapes and Onions

Adding grapes to a roast chicken recipe might sound a bit unusual, but I guarantee it’s a delicious contrast against this savory protein.

The red wine gravy, made in the last step, is an essential component – don’t skip this!

Perfect Roast Chicken with Grapes and Onions

Enjoy this roast chicken, grapes, and vegetables with a warm grain salad, such as whole wheat couscous or barley for a well-rounded, delicious meal.

Bon Appetit!

 

Perfect Roast Chicken with Grapes and Red Wine Pan Gravy
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 5 lb. whole chicken
  • 2 Tablespoons olive oil
  • 3 Tablespoons balsamic vinegar
  • Salt and pepper
  • Fresh rosemary
  • 1 cup red seedless grapes
  • 3 garlic cloves, thinly sliced
  • 1 small yellow onion, roughly chopped
  • 2 whole carrots, peeled and chopped into 2 inch pieces
  • 3 Tablespoons red wine
Instructions
  1. Preheat the oven to 425°. Remove the giblets from the chicken. Pat dry with a paper towel.
  2. Place the chopped onions and carrots in the middle of a large cast-iron skillet. Carefully put the chicken on top of the carrots and onions, using the vegetables to prop the chicken off the bottom of the pan. Drizzle with chicken with the olive oil and balsamic vinegar, then sprinkle with salt and pepper all over. Stick one stalk of fresh rosemary in the cavity of the chicken. Sprinkle additional chopped rosemary on top of the chicken.
  3. Place the chicken in the oven and cook for 15 minutes. Remove from the oven and baste the chicken with the juices. Add the the grapes and garlic to the pan around the chicken. Cook, basting every 15 minutes or so, until the chicken is cooked, about 45 minutes. If the skin starts to brown too quickly, place a piece of aluminum foil loosely over the top of the chicken.
  4. The chicken is done when it registers to 165 degrees with a meat thermometer. When fully cooked, remove the chicken, grapes, and vegetables from the cast iron and place them on a large serving platter. Cover loosely with aluminum foil to keep warm.
  5. Set the cast iron on the stovetop. Turn heat to medium, and add the red wine. Using a wooden spoon, scrape the bottom to incorporate any browned bits. Reduce until the liquid starts to look like a sauce, about five minutes. Remove from the heat.
  6. Serve the chicken with the roasted grapes, onions, carrots, and red wine pan gravy.
 

Perfect Roast Chicken with Grapes and Red Wine Pan Gravy ll www.littlechefbigappetite.com

Gluten-Free Salads Vegan

Kale Salad with Tahini Dressing

You can use tahini for so much more than hummus! Try this delicious Tahini Dressing recipe on a homemade salad. It’s healthy, dairy-free and vegan.

Hello friends! I can’t believe it’s Thursday already. This week is flyyyyyying by for me. I was in Boston visiting my family this past weekend and I flew back to LA bright and early on Tuesday morning.

Kale Salad with Tahini Dressing Recipe -- Little Chef Big Appetite

I am reallllllly excited to share this Kale Salad with Tahini Dressing recipe with you today! Tahini, a ground sesame seed paste, is an essential ingredient in hummus. But in reality, it can be used for so much more: cookies (think of it like peanut butter), dressings, sauces, etc.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

In this recipe, I paired the tahini dressing with a light kale salad made with cucumbers, shredded carrots, celery, and raisins. It would also be delicious with a Greek salad with feta and tomatoes.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

The recipe makes about one cup of dressing, so you’ll have leftovers. It should keep in the fridge for up to one week, but if you know you won’t use it in time, feel free to cut the recipe in half.

Kale Salad with Tahini Dressing Recipe

Enjoy! I know you’re going to love this one!

 

Kale Salad with Tahini Dressing
 
Prep time
Total time
 
Serves: 2
Ingredients
Kale Salad
  • 4-6 handfuls shredded kale
  • ½ medium cucumber, peeled and diced
  • 1 stalk celery, finely chopped
  • ¼ cup shredded carrots
  • ¼ raisins
Tahini Dressing
  • ¼ cup water
  • ¼ cup raw tahini
  • Juice of ½ lemon
  • 1 garlic clove minced
  • 1 tsp maple syrup (or honey)
  • ½ Tablespoon apple cider vinegar
  • ½ teaspoon soy sauce
  • ¼ teaspoon cumin
  • pinch sea salt
Instructions
  1. Place all kale ingredients in a large bowl. Set aside.
  2. Combine dressing ingredients in a jar with a lid (or use a bowl and whisk). Shake the jar until the ingredients are thoroughly combined.
  3. Toss the salad with a couple Tablespoons of the tahini dressing to taste.