Tag Archives: Dates

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 Smoothies Vegan

Vitamin-Packed Green Smoothie

Monday night I came home from work and our apartment was HOT. I knew Travis wanted a “real” meal for dinner, but cooking was the last thing I felt like doing. I had just picked up lots of fresh produce at the grocery store, and the only thing that sounded appealing to me was a cold, fresh smoothie.

I know, that is so unlike me. I typically would consider a smoothie a pathetic dinner, but I really wanted something refreshing and my body could use the greens.

 

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

I threw lots of leafy greens, part of an avocado for creaminess, and fresh fruit into the blender along with some almond milk to get things moving.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

You really don’t taste the kale and spinach in this smoothie because they’re masked by the sweetness of the banana and mango. If you feel the smoothie isn’t sweet enough for you, try adding two pitted dates – they add a delicious sweet flavor.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

This smoothie was SO good – I know I will be making it regularly throughout the summer. It’s healthy, vitamin-packed, filling, and so tasty.

Vitamin-Packed Green Smoothie

 

This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook. As always, I thank you for your support with sponsored posts.

 

Vitamin-Packed Green Smoothie
 
Prep time
Total time
 
Serves: 1-2
Ingredients
  • 1 cup unsweetened vanilla almond milk
  • ½ cup fresh kale
  • ¼ cup fresh spinach (optional)
  • ¼ cup avocado
  • ½ frozen banana
  • ½ cup frozen mango
  • 2-3 dates (optional for added sweetness)
  • 2 ice cubes
Instructions
  1. Place all ingredients in a blender and blend on high for 30 seconds, until desired consistency.
 

 

Delicious Vitamin-Packed Green Smoothie Recipe! ll Vegan, Gluten-Free and Refined-Sugar Free ll www.littlechefbigappetite.com

Appetizer Gluten-Free Snacks Vegan

Peanut Butter Trail Mix Bites

As promised, I am sharing a DELICIOUS snack recipe with you guys today. Peanut Butter Trail Mix Bites!

Peanut Butter Trail Mix Bites Recipe

I whipped up these Bites last week and devoured them all within just a few days. Whoops!

Peanut Butter Trail Mix Bites Recipe

They are super easy to make and I bet you have most of the ingredients in your pantry already. Even if you don’t, no worries! This recipe is extremely customizable. Feel free to substitute dried cranberries for raisins, change up the variety of nuts, sub semi-sweet chocolate for dark, make it your own! This recipe is gluten-free and if you want to make it vegan, just use maple syrup instead of honey.

Peanut Butter Trail Mix Bites Recipe

Make sure you follow the ratios in the recipe, though, or else your bites won’t hold together. You need the correct amounts of wet and dry ingredients or else you’ll end up with Peanut Butter Trail Mix mush, and nobody wants that!

Peanut Butter Trail Mix Bites Recipe

Hope you love these trail mix bites as much as I do! Peanut Butter lovers, this one has your name ALLLLLL over it!

 

Peanut Butter Trail Mix Bites Recipe
 
Prep time
Cook time
Total time
 
Serves: 14-16 bites
Ingredients
  • ⅓ cups unsalted almonds*
  • ⅓ cup unsalted cashews*
  • 1 Tablespoon flax seeds
  • ¾ cup rolled oats
  • ¼ cup dates, chopped
  • ⅛ cups raisins
  • 2 Tablespoons dark chocolate, chopped
  • 1 teaspoon stevia
  • 2-3 Tablespoons honey (to taste)
  • 1 teaspoon vanilla extract
  • ⅓ cup peanut butter*, melted
  • salt, to taste
Instructions
  1. In a food processor grind the almonds, cashews, and flax seeds for about 15 seconds or until there are still some chunks of nuts. DO NOT grind to sand-like texture. Remove the nuts from the food processor and place in a large bowl with the oats, dates, raisins, dark chocolate, and stevia. Stir well.
  2. In a small bowl combine the honey (start with 2T and adjust to desired sweetness), vanilla, and peanut butter. Pour the peanut butter mixture over the nut and oat mixture and stir well. Taste mixture and add a pinch of salt if desired. Line a baking sheet or large plate with parchment paper. Using wet hands, roll the mixture into 14-16 balls, slightly smaller than the size of a golf ball. Make sure to pack the mixture tightly. Place the baking sheet in the fridge for at least one hour to harden, then enjoy.
  3. Trail Mix Bites should last in the fridge for 10 days.
Notes
*If using salted nuts and/or peanut butter, I do not recommend adding salt at the end.
 

Desserts Gluten-Free

Healthy Brownie Bites

I have been seeing lots of raw vegan desserts pop up around the internet these days. Some of them intrigue me, but most of the time I sit there and question the fact that combining XYZ ingredients is actually going to taste like a piece of carrot cake, apple pie, or the like. I am all for healthy desserts, but my goal is have the healthier version taste exactly (or better!)  than the real thing. That's why I love desserts like my Whole-Wheat Chocolate Chip Cookies - they're healthier than the classic chocolate chip cookie, but they taste so gosh-darned freakin' delicious, so you never feel like you're missing anything. Healthy "Brownie Bites" Recipe - Little Chef Big Appetite So when I saw this recipe for 3 ingredient recipe for truffles that claimed to taste like healthy brownie bites, I knew I had to give it a whirl.  I thought, "Hey - if they don't turn out well,  at least I only wasted three ingredients!" Healthy "Brownie Bites" Recipe - Little Chef Big Appetite So, I set out to make these little bites. At first I wasn't impressed -- they weren't sweet enough for my liking. But, after making a few changes to make them a bit sweeter, I think I made a real keeper. Healthy "Brownie Bites" Recipe - Little Chef Big Appetite I was snacking on these all throughout the weekend. As someone who usually craves something sweet right after lunch or dinner, I think these are perfect. You get that sweet chocolate-y fix without loads of calories. Healthy "Brownie Bites" They also transport quite well, so they could be a great healthy dessert to bring to a party this holiday season. Did I mention they are vegan, gluten-free AND dairy-free, so they are bound to please all of your friends with dietary restrictions. If you try them let me know what you think!    
Healthy “Brownie Bites”
 
Prep time
Total time
 
Recipe type: Dessert
Serves: 10
Ingredients
  • 1 cup Walnuts (raw, unsalted)
  • ½ cup Dates (pitted)
  • 2 tablespoons Unsweetened Cocoa Powder
  • 2 teaspoons Stevia (or another all-natural sweetener)
  • ½ teaspoon Vanilla Extract
  • ½ cup Sweetened or Unsweetened Shredded Coconut (Optional)
Instructions
  1. Place the walnuts in a bowl of a food processor and process until they become like sand (about 45 seconds). Add the dates, cocoa, stevia and vanilla and process until well combined and the mixture looks like brownie batter (about 20 seconds). You may have to scrape down the sides of the bowl with a spatula once or twice to make sure all of the ingredients are well incorporated.
  2. Form the dough into balls slightly smaller than a golf ball, rolling to smooth in your hands. Put the shredded coconut in a small bowl or plastic baggie and toss the balls in the coconut. Place the bites in the fridge for about 30 minutes to harden and then they will be ready to serve. I stored mine in the fridge.