Category Archives: Gluten-Free

Gluten-Free Snacks

Sun-Dried Tomato Dip

I love eating tapas-style because that way I get to try small bites of many different things. More and more restaurants are offering shared small plates instead of larger dishes, and it is always my preference to order this way, as opposed to getting my own entree. This is probably why I always look forward to snacking at the appetizer table during the holiday season – lots and lots of delicious nibbles to try. Although, I will admit, it is very hard for me to exercise self-control with such a variety in front of me, and I often fill up before the main meal. Oops.

Unfortunately, we all know that a delicious spread of cheeses, breads, crackers, and other bite-sized goodies can often be our winter-diet downfall. So many of these appetizers are calorie-heavy and high in fat. Sure, they taste mighty good, but they aren’t the healthiest option.

Sun-Dried Tomato Dip Recipe

So when Chobani contacted me about creating a recipe for their #MadeWithChobani campaign, I knew right away I wanted to create a healthy appetizer for the holiday season. I cook and bake with greek yogurt a lot. I especially love using yogurt as a substitute for mayonnaise and sour cream in dips. You get that creamy, tangy taste without all of the unnecessary fat and calories. Plus, when you add greek yogurt to any recipe, you give it a great boost in protein!

Sun-Dried Tomato Dip Recipe

If you like sun-dried tomatoes, you are going to love this dip. I had all the ingredients in my fridge and chances are you do, too! This recipe requires only four ingredients and comes together in under five minutes, so it is perfect if you are pinched for time!

Sun-Dried Tomato Dip Recipe

We chowed down on this dip with baked pita chips and carrots sticks. It would also be delicious with sliced bell peppers and warm whole wheat pita. Bring this to your next holiday gathering and people will be begging you for the recipe.

 

I was asked by Chobani to participate in their #MadeWithChobani campaign. This recipe as well as all opinions stated are my own. 

 

Sun-Dried Tomato Dip
 
Prep time
Total time
 
Serves: 6-8
Ingredients
  • ½ cup crumbled feta
  • 1 cup Chobani nonfat plain greek yogurt
  • 1 Tablespoon extra-virgin olive oil
  • ½ cup chopped sun-dried tomatoes, packed in olive oil (drained)
  • salt and pepper
Instructions
  1. In a medium bowl mash the feta crumbles. Stir in the greek yogurt, olive oil, and sun-dried tomatoes. Season with salt and pepper to taste. Serve with pita chips, veggie crudites, or warm pita bread.
 

Gluten-Free Snacks 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 😉 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 – neither 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 Dishes Vegan

Extra Crispy Roasted Potatoes

I LOVE these Extra Crispy Roasted Potatoes so much, and since posting this recipe, so many friends and family members have told me how much they love it, too!

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. Such a delicious side dish recipe! ll www.littlechefbigappetite.com

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. Such a delicious side dish recipe! ll www.littlechefbigappetite.com

Recently, I was looking over an old issue of Cooks Illustrated, and I spotted a few tips for making extra crispy roasted potatoes. From the picture, I could tell these potatoes were the level of crispness I needed, so I decided to try their method that night. As always, America’s Test Kitchen pulled through, and their tips worked like a charm. Today, I’m sharing an adapted version of their recipe with you guys. I promise this method works – these crispy roasted 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.

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. Such a delicious side dish recipe! ll www.littlechefbigappetite.com

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. Such a delicious side dish recipe! ll www.littlechefbigappetite.com

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. Such a delicious side dish recipe! ll www.littlechefbigappetite.com

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!

P.S. If you’re looking for an even FASTER crispy roasted potatoes recipe, try my Easy Smashed Potatoes. They’re perfect for any old weeknight dinner!

 

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.
 

Extra Crispy Roasted Potatoes. Such a delicious side dish recipe! ll www.littlechefbigappetite.comExtra Crispy Roasted Potatoes. Such a delicious side dish recipe! ll www.littlechefbigappetite.com

 

Gluten-Free Snacks 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.
 

Gluten-Free Snacks

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 – much 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 Salads Vegan

Tomato Basil Vinaigrette

Try this homemade Tomato Basil Vinaigrette on a summer salad. It’s fresh, healthy, and packed with delicious tomato-basil flavor.

 

Basil! 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.

This homemade Tomato Basil Vinaigrette Recipe is delicious on a fresh summer salad. It's also a great way to upgrade your regular weekday lunch salad. This healthy vinaigrette is gluten-free and refined sugar free. // www.littlechefbigappetite.com

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.

This homemade Tomato Basil Vinaigrette Recipe is delicious on a fresh summer salad. It's also a great way to upgrade your regular weekday lunch salad. This healthy vinaigrette is gluten-free and refined sugar free. // www.littlechefbigappetite.com

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!

This homemade Tomato Basil Vinaigrette Recipe is delicious on a fresh summer salad. It's also a great way to upgrade your regular weekday lunch salad. This healthy vinaigrette is gluten-free and refined sugar free. // www.littlechefbigappetite.com

This tomato basil vinaigrette 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.
 

Gluten-Free Grilling Side Dishes

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. Easy to make and cooks under 10 minutes! www.littlechefbigappetite.com

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. Easy to make and cooks under 10 minutes! www.littlechefbigappetite.com

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 Dishes 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.

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com

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.

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com

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.

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com

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!

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com

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.
 

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com

Appetizer Gluten-Free Snacks Vegan

Charred Corn and Heirloom Tomato Salsa

This Charred Corn and Heirloom Tomato Salsa packs so much summer flavor into just one bite. By broiling the vegetables, you end up with a delicious charred texture that really brings out the flavor of each ingredient.

Charred Corn and Heirloom Tomato Salsa Recipe

It is the perfect dip to chow down on while you are firing up the grill this summer. We ate this with multi-grain tortilla chips, but any chip would compliment this well!

The jalapeno makes this salsa quite spicy, so if you prefer a more milder taste, I recommend adding only a small amount of the minced pepper.

Delicious Charred Corn and Heirloom Tomato Salsa Recipe ll Serve it with chips for a yummy summer snack. Ready in under 15 minutes! ll www.littlechefbigappetite.com

Serve this salsa at your next summer BBQ, and you’ll have your guests begging for the recipe!

Delicious Charred Corn and Heirloom Tomato Salsa Recipe ll Serve it with chips for a yummy summer snack. Ready in under 15 minutes! ll www.littlechefbigappetite.com

 

Charred Corn and Heirloom Tomato Salsa
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 ear corn, shucked
  • 2 medium heirloom tomatoes (or 2 cups mini heirloom tomatoes)*
  • 1 small Jalapeno or Anaheim pepper
  • ½ white onion, chopped into 4 wedges
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons chopped fresh cilantro
  • Salt and Pepper
  • Cooking Spray
Instructions
  1. Set the oven to broil. Line a baking sheet with aluminum foil. Place the corn, tomatoes, pepper and onion on the baking sheet and spray lightly with canola oil cooking spray. Place the baking sheet on the top rack of the oven and broil for 10-12 minutes, turning every few minutes, until lightly charred.
  2. Remove the baking sheet from the oven and allow the vegetables to cool for 5 minutes. Using a sharp knife, chop the tomatoes and onion and place in a large bowl. Then cut the kernels off the corn and add to the bowl. Slice the pepper in half. Remove and discard the seeds. Mince the pepper and place the desired amount in the bowl with the other vegetables (I used about 2 teaspoons of the minced Jalapeno). Add the lime juice, cilantro, and salt and pepper to taste. Serve with tortilla chips. Salsa will last in the fridge for one week.
Notes
*Can substitute for cherry tomatoes
 

Delicious Charred Corn and Heirloom Tomato Salsa Recipe ll Serve it with chips for a yummy summer snack. Ready in under 15 minutes! ll www.littlechefbigappetite.com/div>

Gluten-Free Side Dishes Vegan

Green Beans with Shallots and Pine Nuts

This is a simple and healthy side dish that comes together in less than 15 minutes and requires only three ingredients!

These Green Beans with Shallots and Pine Nuts are a healthy and delicious side dish that comes together in less than fifteen minutes! Gluten-Free & Vegan. // www.littlechefbigappetite.com // green bean recipe, healthy green bean recipe, vegan side dish, dairy-free green beans, pine nut recipe, gluten-free vegan side dish

I personally hate when people take green beans and smother them with unhealthy creams and toppings. Good quality green beans are so delicious and do not need a lot of added junk to please your taste buds!

These Green Beans with Shallots and Pine Nuts are a healthy and delicious side dish that comes together in less than fifteen minutes! Gluten-Free & Vegan. // www.littlechefbigappetite.com // green bean recipe, healthy green bean recipe, vegan side dish, dairy-free green beans, pine nut recipe, gluten-free vegan side dish

Shallots and greens go together like peanut butter and jelly (that is no news to anyone) and the toasted pine nuts add a perfect nutty crunch to this dish. I love to prepare my green beans this way because I think they can be served with almost anything – poultry, meat, or fish. This is the ideal weeknight veggie because it comes together in a pinch!

These Green Beans with Shallots and Pine Nuts are a healthy and delicious side dish that comes together in less than fifteen minutes! Gluten-Free & Vegan. // www.littlechefbigappetite.com // green bean recipe, healthy green bean recipe, vegan side dish, dairy-free green beans, pine nut recipe, gluten-free vegan side dish

 

Green Beans with Shallots and Pine Nuts
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb. green beans, washed and ends trimmed
  • 1 Tablespoon extra-virgin olive oil
  • 2 Tablespoons shallots, minced
  • 2 Tablespoons pine nuts, toasted*
  • Salt and Pepper
Instructions
  1. Bring a large pot of water to a boil. Add the green beans and cook for 3 minutes. Immediately strain the green beans and rinse with cold water for about 1 minute (alternatively, place green beans in a bowl of ice water). Pat dry.
  2. Turn a large pan to medium-high heat. Add the extra-virgin olive oil. Once the oil is hot, add the shallots and cook for 2 minutes until golden. Add the green beans to the pan and toss for about 1 minute to warm. Salt and pepper to taste. Place the green beans and shallots on a platter and sprinkle with the pine nuts.
Notes
*Pine nuts can be substituted for toasted, slivered almonds.