Category Archives: Gluten-Free

Gluten-Free Snack Vegan

Maple Chili Popcorn

I remember growing up, every holiday season my dad would receive a massive tub of popcorn from work. The tub was divided into three¬†delicious flavors: butter, caramel, and cheese. Given that I’ve always had a sweet tooth, the caramel was my favorite – I could eat myself sick with that stuff.

Maple Chili Popcorn Recipe

Now that I try to keep a (much) healthier diet, snacks like that caramel popcorn don’t typically make it into our apartment. Travis, in particular, loves to munch on popcorn while watching TV (he always makes his own on the stove as opposed to buying the microwaveable kinds). So this popcorn recipe comes from a desire to please both mine and Travis’ taste buds: sweet for me and savory for him.

Maple Chili Popcorn Recipe

This Maple Chili Popcorn takes less than 10 minutes to make, so you really have no excuse not to try it ūüėČ I realize that you may not have popcorn kernels on hand, but this recipe is way healthier than any packaged variety, so it is certainly worth buying the kernels to pop yourself.

Maple Chili Popcorn Recipe

This popcorn is a very good balance between sweet and spicy Рneither of the flavors overpowers the other. Of course, if you prefer maple or spice, feel free to adjust the flavors to your liking.

Maple Chili Popcorn Recipe

Be prepared to share – this stuff is addicting!

 

Maple Chili Popcorn
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 Tablespoon canola oil
  • ½ cup popcorn kernels
  • ¼ cup maple syrup
  • ½ Tablespoon unsalted butter
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
Instructions
  1. In a small microwaveable bowl, mix the maple syrup, butter, cayenne and salt. Microwave on HIGH for 20 seconds, or until the butter is melted. Stir and set aside.
  2. Heat a large pot with a lid over medium high heat. Add the canola oil and once hot, add the popcorn kernels. Place the lid over the pot and shake repeatedly. You should hear the kernels beginning to pop. Place the pot down on the stove and after a few more seconds, shake again. Repeat for about 1 minute. Once you begin to hear a 1-2 second pause between each pop, turn off the heat. Shake the pot again.
  3. Remove the lid and pour the popcorn into a large bowl. Pour the maple mixture over the popcorn and mix well. Allow to cool for 5 minutes and then serve. Adjust seasonings to taste.
 

Gluten-Free Side Dish Vegan

Extra Crispy Roasted Potatoes

I have this thing about regular potatoes that if they aren’t cooked extra crispy (I mean borderline charred), I really don’t care for them. To me, baked potatoes and mashed potatoes are just so boring (I know, I am crazy!). It must be a texture thing.

Extra Crispy Roasted Potatoes Recipe

Travis, on the other hand, loves potatoes, so if I make them, I always try to roast the bejesus out of them to make them super, super crispy.

With my old method, I would cut the potatoes into squares or wedges, turn the heat in the oven up very high, and hope for the best. The result never satisfied me.

Extra Crispy Roasted Potatoes

Recently, I was looking over an old issue of Cooks Illustrated, and I spotted a few tips ensuring super crispy potatoes. ¬†The more I read, the more excited I became to try their tips. From the picture, I could tell these were the level of crispness I craved. The next thing I knew, roasted potatoes were on that night’s dinner menu and I rushed out to the store to grab a couple pounds¬†of potatoes.

As always, America’s Test Kitchen pulled through, and their tips worked like a charm. The result was extra¬†crispy roasted potatoes that Travis, our guest, and I devoured almost immediately. Today, I’m sharing an adapted version of their recipe with you guys. I promise this method works – these potatoes are PERFECT.

The first tip is to cut the potatoes into discs, instead of wedges. This way, you only have to flip the potatoes once during the cooking time and both sides get VERY crispy.

Extra Crispy Roasted Potatoes Recipe

The second tip is to parcook the potato discs before roasting them. This releases the starches to the surface, starting the crisping process.

Extra Crispy Roasted Potatoes Recipe

After parcooking, it is important to toss the potatoes with 1-2 Tablespoons of olive oil with a large spatula for at least 2 minutes. The potatoes will be slightly tender at this point, so their surfaces will break up a bit as you toss them around. This is a GOOD thing because you are speeding up evaporation in the potato. (think: there are more escape routes for the moisture inside a potato in a rough surface than in a flat one).

Extra Crispy Roasted Potatoes Recipe

The last tip is to preheat your baking sheet with the oven. This way, when you place the potatoes on the baking sheet, they will immediately begin to brown and you shave a few minutes off of your cooking time. Win win!

Extra Crispy Roasted Potatoes Recipe

Extra Crispy Roasted Potatoes Recipe

When I cook potatoes this way, I could eat one million of them. No more boring potatoes for me! The discs cook down, so some of them become just as crisp as a potato chip! Yum, yum, YUM.

This recipe is a guaranteed winner and perfect side dish to almost anything!

Extra Crispy Roasted Potatoes Recipe

 

Extra Crispy Roasted Potatoes
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb potatoes, sliced into ½ inch thick discs (I used a variety of purple, red, and yukon gold)
  • 3 Tablespoons extra-virgin olive oil, divided
  • Fresh rosemary, chopped (optional)
  • Salt and Pepper
Instructions
  1. Place a baking sheet in oven and preheat oven to 450 degrees (it is essential that the baking sheet is in the oven for this step).
  2. Fill a large pot with water. Place the potato discs in the pot and bring to a boil. Lower the heat and simmer for 5 minutes, until the potatoes are almost-tender (a fork should offer some resistance when poked into the center).
  3. Drain the potatoes and place them in a large bowl. Toss the potatoes with 1-2 Tablespoons of the olive oil to coat. Use a spatula to stir the potatoes for about 2 minutes (don't skip this step because this is what will help them crisp up!) Season liberally with salt, pepper, and fresh rosemary.
  4. Remove the baking sheet from the oven. Brush the sheet with 1 Tablespoon of olive oil. Place the potatoes on the sheet in one layer (you don't want any on top of each other). You should hear a sizzle when the potatoes hit the hot baking sheet. Bake for 20 minutes. Remove the sheet from the oven and flip the potatoes. Bake for an additional 20 minutes. Remove and serve immediately.
 

Gluten-Free Snack Vegan

Strawberry and Avocado Salsa

In an effort to clean out my fridge this weekend, I created this INCREDIBLE strawberry and avocado salsa.¬†Travis and I love making a mango-avocado salsa to serve on top of tilapia or halibut, but strawberries were the only fruit I had left in the fridge this time. In all honesty, the strawberries I had on hand were a little¬†too¬†ripe (borderline squishy), but I knew it wouldn’t matter for a salsa. Heck, you’re mashing up everything anyway, right!?

Strawberry and Avocado Salsa Recipe

I tried to utilize every flavor of summer I had left in my fridge,¬†mixing¬†in cilantro, lime, and scallions. I took one bite of the final product and LOVED it. I served it to Travis (who was engrossed with Sunday afternoon football) with a big bowl of multi-grain tortilla chips and by the time I came back at least half of the salsa was gone! So yeah…it’s THAT good. He told me it was almost a waste to eat it with chips because it tastes so “fancy,” so next time I am going to make it with grilled chicken for the perfect weeknight dinner.

Strawberry and Avocado Salsa Recipe

This is one recipe you gotta try!

 

Strawberry and Avocado Salsa
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 1 cup chopped strawberries (I chopped each strawberry into about 6-8 pieces)
  • ½ medium avocado, diced into ¼ inch cubes
  • 2 Tablespoons green onion, thinly sliced, green parts only
  • 2 Tablespoons cilantro, chopped
  • 1 teaspoons finely chopped jalapeno, seeds removed (or more to taste)
  • 1 teaspoon grated lime rind
  • 1.5 Tablespoons lime juice
  • ½ teaspoon sugar
  • Salt and Pepper
Instructions
  1. Mix all ingredients besides the salt and pepper in a medium bowl. Season with salt and pepper to taste. Serve with chips or with grilled chicken.
 

Beef and Lamb Gluten-Free Grilling Main Meal Salad

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans

When I got back from Boston on Monday, Travis told me he bought all of the ingredients to make our favorite steak salad. I was so excited because we had not had it in months.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

We started making this steak salad a little over a year ago after trying something similar at one of our favorite restaurants in Santa Monica, The Library Ale House. As I am sure you could have guessed from the name, we love the Ale House for their great selection of beer and wine. They also make a mean burger, but we usually opt for their steak salad instead. It has everything you could want in a salad Рbold flavors, fresh ingredients, contrasting textures, and a serious dose of protein.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

When I set out to recreate this at home, I made some changes to better suit my taste buds. I subbed green beans for asparagus, used sweet potatoes instead of yukon gold potatoes, and seasoned the steak with my favorite spice rub from Serious Eats. The result? Absolutely AMAZING.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

Don’t be turned off by the number of ingredients below. If you’re a steak-lover, then I guarantee it is all worth it! This recipe serves 4, but feel free to make extras because leftovers are great for lunch the next day (I even eat the steak cold and love it!).

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

 

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the Steak
For the Salad
  • 1lb sweet potatoes, cut into ½ inch cubes
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup green beans, ends trimmed and steamed
  • ¼ cup shaved parmesan
For the Mustard Dressing
  • ⅓ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon
  • 1 teaspoon honey
  • ¾ teaspoon Worcestershire sauce
  • Salt and Pepper
Instructions
  1. Preheat the oven to 450 degrees F. Combine the sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Roast in the oven for 40 minutes, flipping half way through. Remove from the oven and allow to set aside.
  2. Season the steak with a seasoning of choice. Heat a grill or grill pan over medium high heat. Grill the steak for 3-4 minutes on each side, until medium. Remove the steak from the grill and allow it to rest for 5 minutes. After it has rested, slice the steak into 1 inch think slices against the grain.
  3. Prepare the dressing by whisking together all dressing ingredients in a small bowl.
  4. Prepare the salad. Divide the mixed greens among four salad bowls. Top each with the cherry tomatoes, green beans, roasted sweet potatoes, and shaved parmesan. Then add 3-4 slices of the steak and drizzle with dressing.
 

 

 

Gluten-Free Snack Vegan

Avocado Hummus

Whoever decided avocado and hummus should go together is a genius.

Avocado Hummus Recipe

Travis has been buying spicy avocado hummus from Whole Foods for the last few weeks and he is hooked on the stuff. I¬†glanced¬†at the ingredients on the package and thought, “Heck, I could just make this.” Since I am away¬†for the next few weeks, I decided to try and make it for him before I left. He always loves to snack on this type of thing when he comes home from work.

Avocado Hummus Recipe

I read everywhere that to get the smoothest hummus, you should peel the skins off of the chickpeas. Well, remember when I mentioned that none of my recipes from last weekend turned out well? One of those failed recipes was spicy roasted chickpeas. Per the instructions, I spent a good 30 minutes peeling off every.single.stupid.skin off each chickpea. I ended up throwing those chickpeas right into the trash as soon as they came out of the oven, and I was frustrated that I had wasted so much time with the skins.

Avocado Hummus Recipe

So this time, I was barely¬†10 minutes into peeling off the skins before¬†I said, “Screw it!” I just couldn’t be bothered. Call me lazy, but I was just being practical! Who has time for that?

Avocado Hummus Recipe

In the end it didn’t even matter. This hummus was still VERY smooth! I think the creaminess from the avocado really helps, though. For this recipe I used reed avocados as opposed to hass, because reeds are¬†super creamy (we also use them to make¬†guacamole!)

Avocado Hummus Recipe

We loved this avocado hummus. I added a bit of cumin and hot sauce to amp up the flavor, and I highly recommend you do the same. This recipe makes a LOT, so it is great for a group. Football is going to be here before we know it and this hummus would be a delicious (and healthy!) option to throw on the coffee table during a game.

Avocado Hummus Recipe

 

Avocado Hummus
 
Prep time
Total time
 
Serves: 8-10
Ingredients
  • 15 oz. can chickpeas, rinsed and dried
  • 1 Tablespoon tahini
  • 1.5 Tablespoons olive oil, plus more if desired
  • 2 Tablespoons lemon juice, plus more to taste
  • 1 large clove garlic
  • 1 medium reed avocado
  • ¼ teaspoon ground cumin
  • 2 teaspoons hot sauce, plus more to taste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Rinse and dry the chickpeas. For extra smooth hummus, peel the skins off the chickpeas and discard (optional). In the bowl of a food processor, combine the chickpeas, tahini, 1.5 Tablespoons of olive oil, lemon juice and garlic. Pulse until smooth (about 2 minutes).
  2. Add the avocado, cumin, hot sauce, salt and pepper. Pulse again until smooth, about 1-2 minutes. Serve with additional olive oil. Store the hummus in an airtight container in the fridge. For minimal browning, squeeze a bit of lemon juice on the top of the hummus before storing.
 

 

Gluten-Free Snack

Nut Butter Protein Bites

When I tell people that I work out at 5AM every morning before work, they usually tell me that I’m nuts. While that may be partially true, I’ve found that it really works with my schedule and I¬†love the feeling of having my workout completed before most people are even waking up!

I won’t lie, it definitely took me a few weeks to make it a habit and find the perfect routine. My biggest tip for anyone who is daring to join the 5AM Workout Club is to¬†prepare everything the night before. For me this means laying out my gym clothes, headphones, watch, and water bottle. Heck, I even unlace¬†my sneakers! That way I can just get up and GO and there is very little time for me to make an excuse to go back to bed. Trust me, the longer you spend trying to find your socks and sports bra in the wee hours of the morning, the more time there is to convince yourself that your bed looks way more inviting.

When I first started this routine I worked out on an empty stomach. I was never hungry as soon as I woke up, so I would just eat after my workout. I started experimenting with eating a little something before I got to the gym and I found it made a big difference Рmuch more than I thought it would. Even half a banana or one of these delicious nut butter protein bites makes me feel a little bit better and provides me with enough energy to complete a great workout.

Nut Butter Protein Bites Recipe

I started experimenting with protein bites because I didn’t want to eat an entire bar before my workout. I’ve played around with the recipe¬†a lot in order to get the right texture and taste. I think they’re perfect now!

Nut Butter Protein Bites Recipe - Little Chef Big Appetite

Every bite contains¬†a solid dose of fiber, healthy fats, and protein! Even better? They’re gluten-free, so they are great for those of you who try to avoid gluten in your diets!

Nut Butter Protein Bites Recipe - Little Chef Big Appetite

I hope you love these little nut butter protein bites as much as I do. I’ve already finished this current batch, so I think¬†the next time around I am going to experiment with different ingredients such as raisins, dried cranberries, and chocolate protein powder. Do you guys have any other yummy ideas?

 

Nut Butter Protein Bites
 
Prep time
Total time
 
Serves: 8-10 bites
Ingredients
  • ½ cup gluten-free rolled oats
  • 1 teaspoon chia seeds
  • ⅛ cup vanilla protein powder
  • ½ teaspoon cinnamon
  • ⅛ cup almond butter
  • ⅛ cup peanut butter
  • 1 Tablespoon honey
  • 1-2 teaspoons water (optional)
Instructions
  1. In a medium bowl, stir together the oats, chia seeds, protein powder, and cinnamon. In a smaller microwave-safe bowl, combine the almond butter, peanut butter, and honey. Microwave for 15-20 seconds or until the mixture can be easily stirred. Pour the nut butter mixture into the dry ingredients and stir well to combine. If you are finding the mixture difficult to stir, add one teaspoon of water and continue mixing. Repeat if necessary*.
  2. Roll the mixture into 8-10 bite-sized balls. Store in the fridge in a sealed container.
Notes
*Avoid adding too much water because this will give the bites a gummy texture
 

Gluten-Free Salad

Tomato Basil Vinaigrette

Basil.

Basil. Basil. Basil.

Baaaaaaaaaaaaaaaaaaasil! Just a small whiff of this delightful herb makes me so darn happy. Doesn’t it just remind you of summer? If I could, I would probably put fresh basil on everything. Yes, even¬†in sweet treats! Have you ever had strawberry-basil ice cream? It is INCREDIBLE.

Tomato Basil Vinaigrette Recipe

I purchased a large bunch of fresh basil at Whole Foods this weekend with the intention of using it in a summer pasta dish this week. Luckily, I had so much extra so I was able to experiment a bit with a basil vinaigrette. We eat a lot of salads in our house, so we like to change up the dressings fairly regularly to prevent eating the same thing all the time.

Tomato Basil Vinaigrette Recipe

I’ve always loved the combination of tomato + basil + mozzarella + balsamic, so I knew those flavors would make a delicious vinaigrette (minus the mozzarella, of course….that would be weird). I never thought to put tomatoes in a vinaigrette before, but we had a handful of yellow cherry tomatoes sitting on our counter, so I thought, “Why not?” and just went for it.

The result? A serious winner!

Tomato Basil Vinaigrette Recipe

This dressing is slightly chunky, so you end up with delicious tastes of basil and tomato in every bite. I served it with a simple salad of mixed greens, tomatoes, roasted red pepper, and feta, but I think it would taste great with almost anything you can throw together!

 

Tomato Basil Vinaigrette
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 5 cherry tomatoes
  • ½ cup fresh basil, chopped
  • 2 teaspoons shallot, minced
  • 1 small garlic clove, chopped
  • 1 teaspoon dijon mustard
  • 2 Tablespoons balsamic vinegar
  • ½ teaspoon honey (optional)
  • 2 Tablespoons extra-virgin olive oil
  • Salt and Pepper
Instructions
  1. In a mini food processor or blender, combine the tomatoes, basil, shallot, garlic, dijon, balsamic, and honey. Blend for about 30 seconds. You may need to scrape down the sides of the blender half way through and continue blending. Add the olive oil and blend for about 10 more seconds or until desired consistency. Season with salt and pepper to taste.
 

Appetizer Gluten-Free Salad Side Dish Snack Vegetarian Meals

Cucumber Salad with Feta and Dill

Last week, I was scrounging through the fridge looking for an afternoon snack, but quickly realized my options were limited. We were going away for the weekend, so we had very few groceries left in our fridge (I always try to use up anything I can before I go away because I hate waste).

Cucumber Salad with Feta and Dill Recipe

Seeing as how we didn’t have any of my go-to snacks (Greek yogurt, fruit, hummus, etc.),¬†¬†I knew I was going to have to get¬†creative. I pulled out the ONE vegetable we had left, a cucumber, and started messing around. Let’s be honest, cucumbers are pretty darn boring on their own because they’re basically all water. I knew I needed to add something to make¬†these cukes exciting enough to please my taste buds.

Cucumber Salad with Feta and Dill Recipe

I remembered the yummy cucumber salad from our favorite deli in Philadelphia, the Famous 4th Street Delicatessen, and set out to recreate the tasty vinaigrette they use. (Side note: If you are ever in Philly and you love deli food, you MUST go to 4th Street Deli. The sandwiches are double the size of your head and the quality of the food is A+++).

I whisked together a basic dressing of red wine vinegar, olive oil, sugar, salt and pepper and drizzled it on the sliced cucumber spears. Then I sprinkled feta crumbles and finely chopped dill on top of the spears for an extra punch. The result was a delicious mid-day cucumber salad! The cucumber soaks up the flavor from the vinegar and the feta gives the cucumber a delicious taste that will remind you of a fresh Greek salad.

Cucumber Salad with Feta and Dill Recipe

If you are are looking for a quick and low-calorie mid-day snack, you gotta try this!

 

Cucumber Salad with Feta and Dill
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 1 large cucumber, cut crosswise and then cut into quarters, lengthwise
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon sugar
  • pinch of salt and pepper
  • ⅛ cup feta cheese, crumbled (about ½ oz)
  • 2 teaspoons finely chopped fresh dill (or ½ teaspoon dried)
Instructions
  1. Place the sliced cucumber spears in a shallow dish. In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, sugar, salt, and pepper. Drizzle the vinegar mixture over the cucumbers. Sprinkle with the feta and dill. Serve immediately.
Notes
I recommend eating this snack right away because I found the cucumbers become a bit soggy if left out for awhile.
 

Gluten-Free Grilling Side Dish

Grilled Romaine with Lemon and Parmesan

Chances are¬†you’ll be grilling this weekend, am I right? So why not grill something a little outside the box…something that is sure to please¬†everyone’s¬†tastebuds: grilled romaine!

The first time I tried grilled romaine was in Philadelphia during college. The food scene in Philly is incredible and I feel so lucky that I got to experience it for four years. I actually think Philadelphia was a BIG influence on my passion for food and cooking, as it constantly encouraged me to try new cuisines and flavors.

My first grilled romaine experience was at a tiny BYOB restaurant on South St. in Philly. The romaine was a special on the menu that night¬†and the waitress urged us to try it. ¬†I have to admit, I was hesitant at first. Why would you grill lettuce? Wouldn’t that make it wilt or burn?¬†Ooooooooh boy, was I wrong! It was simply incredible – charred to perfection and unlike anything I’ve ever had.

Grilled Romaine with Lemon and Parmesan Recipe

Surprisingly, I haven’t had grilled romaine since that one experience¬†in Philly. This weekend Travis and I were at Whole Foods browsing the¬†many Fourth of July¬†specials. There were large bunches of organic romaine on sale, so we grabbed¬†one and threw it into our shopping cart. All of a sudden I had flashbacks to that incredible grilled romaine from college, and I knew I had to recreate it that night.

This healthy side dish couldn’t be easier! If your romaine comes with extra leafy greens on the outside, simply pull those off and save them for a salad later in the week. ¬†Slice the romaine heart in half and brush each half with extra-virgin olive oil. Then¬†season with salt, pepper, and garlic powder¬†and¬†throw them on the grill for about 3 minutes total. ¬†Without blinking an eye, you have a very low calorie side dish in a matter of minutes! I decided to add a squeeze of lemon juice and a¬†sprinkling¬†of Parmesan cheese for added flavor, but the romaine is simply delicious on it’s own, too.

Grilled Romaine with Lemon and Parmesan Recipe

We paired our romaine with juicy grilled steak, but it would be great with burgers, chicken, fish, or whatever else you are grilling up this weekend! So easy and healthy!

 

Grilled Romaine with Lemon and Parmesan
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 Large head of romaine lettuce
  • Extra-virgin olive oil
  • ½ teaspoon garlic powder
  • Salt and pepper
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Parmesan (grated or shredded)
Instructions
  1. If your romaine has extra loose leaves on the top and outer layers, remove these leaves and save them for a salad or another use. Rinse the romaine well, making sure to remove any dirt. Cut the romaine in half, vertically.
  2. Place the romaine pieces flat side down on a large cutting board. Brush the rounded backs of the romaine with olive oil. Sprinkle with the garlic powder, salt, and pepper. Flip over and repeat on the other side.
  3. Grill the romaine on three separate sides (like a triangle): first, place the romaine flat side down on a hot grill in direct heat. After about 1 minute, turn the romaine so it lays on half of the rounded side and grill for an additional minute. Complete on the final part of the curved side. Be careful - the romaine cooks quickly so do not walk away from the grill during this process.
  4. Remove the romaine from the grill and place it on a large serving platter. Squeeze the lemon juice over the romaine and sprinkle with Parmesan. Serve immediately.
 

Gluten-Free Side Dish Vegan

Roasted Pineapple and Sweet Potatoes

I am not really sure what inspired me to mix sweet potatoes and pineapple together, but boy am I glad I did. When I was in college I would make a big batches of roasted veggies at the beginning of the week and then I would eat them as a snack or with some sort of protein for dinner throughout the rest of the week. It was a delicious and healthy way to keep me on track and made me far less likely to reach for junk food when I was hungry.

Roasted Pineapple and Sweet Potatoes Recipe - Little Chef Big Appetite

Usually my roasted veggies include a mix of sweet potatoes, bell pepper, carrots, onion, and whatever else was in my fridge that I could throw in.

This weekend all I had was two lonely sweet potatoes and one very ripe pineapple that was SCREAMING at me to eat it. I love grilled pineapple (especially on a burger -yum!) so I thought, “What the heck!?” and chopped it up to roast with my sweet potato.¬†I also added a shallot as a contrast to the sweetness from the sweet potato and pineapple.

Roasted Pineapple and Sweet Potatoes Recipe - Little Chef Big Appetite

As this was cooking¬†in the oven, the smell that filled my apartment reminded me so much of home. On¬†Jewish holidays my mom makes a¬†delicious noodle kugel with¬†pineapple, so¬†the smell of roasted pineapple this weekend sent me right back to my parents’ kitchen.

Roasted Pineapple and Sweet Potatoes - Little Chef Big Appetite

Don’t you love when throw-together dishes end up tasting great? I had to exercise some serious¬†self-control¬†so I didn’t eat the whole batch by myself.

I think this would be delicious served with poultry or fish and the pineapple makes it a perfect dish for summer!

Roasted Pineapple and Sweet Potatoes Recipe - Little Chef Big Appetite

Roasted Pineapple and Sweet Potatoes
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 cups sweet potato, cut into 1.5 inch cubes
  • 2 cups pineapple, cut into 1.5 inch cubes
  • 1 shallot, minced
  • 1 Tablespooon olive oil
  • 2 teaspoons honey (or maple syrup)
  • Salt and Pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place the sweet potato, pineapple, and shallot in a large bowl. In a small bowl, whisk together the olive oil, honey. ½ teaspoon salt and ¼ teaspoon pepper. Pour the olive oil mixture onto the sweet potatoes and pineapple. Mix well until the olive oil thoroughly coats the ingredients in the large bowl.
  3. Roast in the oven for 25 minutes, then stir the mixture. Roast again for an additional 25 minutes or until desired brownness. Season with salt and pepper to taste. Serve warm.