leah x gluten free
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- Sage & Goat Cheese Turkey Meatballs
This recipe came to be when I was dreaming up the perfect protein to pair with my Black Pepper & Goat Cheese Pumpkin Pasta. I wanted something that felt like fall and a warm hug on a chilly day (it's okay you can call me dramatic). Turkey and Sage is one of my favorite combinations (BIG thanksgiving girl over here) and I knew that adding in shallot and goat cheese would make the turkey meatballs go perfectly with my pumpkin pasta! Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: 2 tbsp Olive Oil 1.5 lbs Ground Turkey 1 Egg 1 Shallot ½ cup Crumbled Goat Cheese ½ tbsp Sage, finely chopped 1 tsp Black Pepper ½ tsp Salt Preheat your oven to 375 and place a skillet over medium heat. In a bowl combine your ground turkey, egg, shallot, goat cheese, and seasonings, Roll mixture into evenly sized meatballs. Add oil to your skillet and once it is hot, add your meatballs. Sear meatballs on each side for about 2 minutes or until a nice crust forms. Add meatballs to a pan or dish and cook for 20 minutes.
- Blackened Mahi Mahi Tacos
Mahi Mahi makes for the perfect tacos and my seasoning blend takes them to the next level! If possible, definitely use a cast iron skillet to cook the fish and don't forget to warm up your corn tortillas so that they don't crumble. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Serves: 4 Ingredients: 3 filets of Mahi Mahi 1 tbsp Brown Sugar 1 ½ tsp Paprika 1 tsp Garlic Powder 1 tsp Onion Powder ½ tsp Cumin ½ tsp Chili Powder ½ tsp Salt ½ tsp Pepper ¼ tsp Red Pepper Flakes 3 tbsp Butter Pat your Mahi Mahi dry and put it on a plate. In a bowl combine your seasonings. Evenly coat each side of your mahi mahi with the rub. Put a cast iron skillet or pan on the stove over medium-high heat. Add the butter to the skillet and place the filets on the melted butter. Cook for 4 minutes on each side. The fish is done when it easily flakes apart with a fork. Serve on corn tortillas with Pineapple Mango Salsa and Avocado Cilantro Dressing or any of your favorite taco fixings!
- Fall Harvest Salad
I truly believe that a good salad takes a lot of intentionality. You have to think about how the different textures will work together – it can’t be too many soft ingredients and it can’t just be all crunchy. You need a balance of salt and acid and savory and sweet to create a wonderful medley of flavors and experience for the tongue. My Fall Harvest salad does just that. From the savory aspect of the roasted veggies, the sweet and crunch of the in season apples, to nuttiness of the toasted pepitas and the little zing that comes from the lemon and ginger in the salad dressing, it truly is the perfect combination! You’ll notice I did not list amounts for each ingredient in the salad because I consider the balance of what you choose to be preferential – just measure with your heart! Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Serves: 1 Ingredients: Grilled Chicken Spring Mix Sweet Potato Acorn Squash Apple Pepitas (aka pumpkin seeds) Feta Cheese Dressing: 1 tbsp Olive Oil 1 tbsp Maple Syrup 1 tsp Fresh Ginger 1 tsp Lemon Juice Salt & Pepper Some tips and tricks to elevate your salad: Toast your pepitas on the stove with a little black pepper, maple syrup, and butter! It will really elevate the dish! I roasted my sweet potato and squash with salt, pepper, garlic powder and cinnamon and put it right on the salad when it came out of the oven. This wilts your greens a little bit but also helps make the feta creamy! The grilled chicken is totally optional and can be substituted with any other protein of your choice! Personally, I think that turkey, tofu, or chickpeas would be a great addition or substitute! You can use any dressing you like but homemade will always taste best and always, always, always, season your dressing.
- Easy Egg Bites
Prep Time: 15 minutes Cook Time: 20-25 minutes Total Time: 40 minutes Ingredients: 1 tbsp Olive Oil 1 tsp Garlic Powder 1 tsp Onion Powder ½ tsp Red Pepper Flakes ½ tsp Salt ½ tsp Black Pepper 2 cups Spinach ½ Bell Pepper 2 cups diced Cherry Tomatoes 3-4 Sausage Links 3 Eggs 1 cup Egg Whites Preheat your oven to 350F. Chop your bell pepper, cherry tomatoes, sausage, and spinach. Add olive oil to a pan and saute the veggie and sausage mix. Add in seasonings and cook for 5 minutes. In a bowl, whisk together the eggs and egg whites. Spray a muffin pan with nonstick spray and add 1/4 cup of veggie-sausage mixture to each cup. Pour egg mixture on top making sure to leave a little room for the eggs to expand. Bake for 20-25 minutes.
- Creamy Cajun Shrimp Pasta
Oftentimes when you see that the total time for making a dish is only 30 minutes it is hard to believe, but trust me, this meal really only takes 30 minutes! Honestly, the longest part is waiting for the water to boil! I love making this meal when I am in a pinch because shrimp cooks quickly and you really can dump in any veggies you like and it will still taste fantastic. Bell pepper and kale are other great veggies I will sometimes add to this pasta. The use of coconut cream in this recipe is intentional, and not just a dairy substitute. The sweet nuttiness it adds is a great balance to the kick that the cajun seasoning brings. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Serves 4: Ingredients: 1 lb Shrimp 1 Box GF Pasta 1 cup Cherry Tomatoes, diced 3 cups Spinach ½ of a Yellow Onion 3 cloves of Garlic 2 tbsp Olive Oil 2 tbsp Butter 1 can Coconut Cream 2 tsp Paprika 1 tsp Oregano 1 tsp Thyme ½ tsp Garlic Powder ½ tsp Onion Powder ¼ tsp Cayenne (plus more if you want it spicy) ¼ tsp Black Pepper ¼ tsp Salt ¼ cup Parmesan Cheese Put a pot of water on to boil for your pasta and while it heats up, dice your onion, garlic, and tomatoes and add them to a pan over medium-low heat with the olive oil. Once the garlic starts to brown and the tomatoes start to soften, add in all of your spices. Let it marinate for 2-3 minutes. Add the butter and shrimp to the pan and combine. The shrimp will cook quickly, so make sure to lower the heat when you see them turning pink. Put the stove on low, add the spinach to the pan, cover it with a lid and let the spinach wilt, stirring occasionally. Once the water has boiled, cook the pasta according to the instructions. While the pasta is cooking, add the coconut cream and parmesan cheese to the pan. Once the pasta is done cooking add it into the pan with your cream sauce and veggies. For a thinner sauce, gradually add pasta water to the pan.
- Lemon Garlic Mahi Mahi
Back with another fabulous air fryer recipe – Lemon Garlic Mahi Mahi! This meal is a great option when you’re in a pinch because of how quickly it cooks! Mahi Mahi is a light fish and pairs really well with acidic flavors and is definitely a go-to for me! I love to serve it with rice and roasted veggies or with a fresh summer salad. If you don’t have an air fryer, you can easily make this in the oven and cook according to the packaging instructions. Prep Time: 5 minutes Cook Time: 8-10 minutes Total Time: 15 minutes Serves: 4 Ingredients: 4 filets of Mahi Mahi 2 Lemons 2 cloves of Garlic, crushed 1 tsp Garlic Powder 1 tsp Black Pepper ½ tsp Salt Pat your Mahi Mahi dry and add it to a bowl. Take one of your lemons and juice it and add juice to the mahi mahi. Add crushed garlic, garlic powder, salt, and pepper to the bowl and make sure the fish is well coated with seasoning. Spray the bottom of your air fryer basket with your nonstick spray of choice and preheat the air fryer at 400F for 3 minutes. Once the air fryer is hot, lay your filets on the bottom of the basket, being careful to avoid overlap. Take your second lemon and slice into even slices. Place 1-2 slices of lemon on top of each filet. Cook for 8-10 minutes at 400F or until the fish flakes apart easily with a fork.
- Baked Mac & Cheese
Let’s be honest here – gluten free, dairy free mac & cheese just sounds sad. When the two primary ingredients, noodles and cheese make up such an iconic dish and you can’t eat either, is it even worth trying to recreate it? I say yes! My creamy gluten free, dairy free mac & cheese will leave you shocked that there isn’t an ounce of dairy on your plate. This dish would not be possible without Daiya and their incredible plant-based products. Truly no one does it like them. Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Serves 4: Ingredients: 1 box of Daiya Mac & Cheese ½ cup milk of choice 2 tbsp butter ½ cup Kite Hill Plant Based Cream Cheese ½ cup Daiya Cheddar Style Shreds ¼ cup GF breadcrumbs Make the Mac & Cheese according to box directions. Drain the pasta and add the cheese sauce, milk, butter, cream cheese, and cheddar style shreds to the pot and melt down. Add your noodles to a greased pan and pour cheese sauce over top. Sprinkle the top with gluten free bread crumbs Bake for 10 minutes at 400F.
- Stromboli - but make it Gluten & Dairy Free
As an Italian, it truly feels like a crime sometimes to not eat gluten or dairy. It feels like I am dishonoring my ancestors! Okay, maybe that is dramatic, but you get the point I am trying to make! While there really is nothing like a good gluten-full pizza or a beautiful cheese pull, I do feel like I come pretty close with my gluten free, dairy free, stromboli. Now my one disclaimer is this – I use ricotta in my stromboli which is traditionally something you find in calzones. However, when trying to recreate recipes to be dairy free, you will do whatever you can to recreate a gooey cheesy vibe and I think that the combination of the almond ricotta and dairy free cheese is a nice combination here. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Serves 4: Ingredients: 1 Wholly Gluten Free Pizza Dough Ball ½ cup Kite Hill Almond Ricotta ½ tbsp. dried Oregano ½ tbsp. dried Basil ½ tbsp. Garlic Salt & Pepper 2 tbsp. Olive Oil ½ cup Daiya Italian 4 Cheese Style Blend ½ cup Pasta Sauce Choose your own fillings ie, sausage, pepperoni, spinach, peppers, chicken. Preheat your oven to 400F. Combine ricotta, seasoning, olive oil, and cheese in a bowl until smooth. Roll out your dough into a rectangular shape. It is best to work with cold dough. The first layer will be your sauce. Spread evenly across the dough, leaving 1 inch of space on each side. Lay down your ricotta-cheese mixture on top of the sauce and spread evenly across the dough. Top with your choice of filling - I went with spinach, sausage, and pepperoni. Carefully roll your dough like you would a cinnamon roll and place onto a floured pizza stone or greased pan. Lightly coat the top of the stromboli with oil. Bake for 25-30 minutes and let cool on the pan for 5-10 minutes before slicing and serving.
- Elote Street Corn Dip
it's CORN!! But make it a super yummy, Elote-inspired dip that will impress all of your friends and wow at your next get together! Prep Time: 15 minutes Cook Time: 10 Total Time: 25 minutes Ingredients: 2 ears of Corn 1-2 tbsp Butter 1 Jalapeno ⅓ cup Greek Yogurt* ¼ cup crumbled Cotija Cheese Juice of 1 lime 1 tsp Chili Lime seasoning Salt & Pepper Put a pan on the stove over medium heat. Allow butter to melt. Roast your ears of corn until they start to get golden brown spots. Once the corn cools, slice off the kernels and add to your bowl. Chop up jalapeno and add to corn. Add your seasonings, cheese, lime juice, and greek yogurt to the corn and jalapenos. Combine and add more seasoning to your liking. Serve with tortilla chips or with tacos! *can be substituted with sour cream or mayo
- Grilled Kebabs Two Ways
Feeling like changing up your BBQ game? Tired of the same ol’ burgers and dogs? Try bringing kebabs to your next get together and watch how excited everyone will be! Kebabs are cost effective and super versatile – they can be customized for any flavor profile or veggie preference! My go-to kebabs are a Tropical BBQ Chicken and Spicy Italian Sausage. Keep scrolling to read the details! Prep Time: 30 minutes Cook Time: 10-15 minutes Total Time: 45 minutes Serves: 8 Tropical BBQ Chicken: 1.5 lbs Chicken Breast ½ cup BBQ Sauce 1 Red Onion 1 20 oz can Pineapple Chunks in juice 2 Green Bell Peppers Italian Sausage: 1 lb Hot Italian Sausage 1 White Onion 2 Red Bell Peppers Chop the chicken breast into cubes & combine with the BBQ sauce and a ½ cup of the pineapple juice. Let marinate for at least 2 hours or overnight. While the chicken is marinating, prep your veggies by quartering the onions and chopping up your peppers. It is important to keep them around the same size as each other. Slice up the sausage. Begin assembling your skewers, layering the meat, onions, and peppers in desired order. You should be able to fit 3-4 pieces of meat on each skewer. Put your grill on medium-high heat and cook the skewers for 10-15 minutes, rotating regularly.* *If you are concerned about your skewers burning on the grill, soak them in water before assembly.
- Garlic Parmesan Roasted Broccoli
Gone are the days of sad, steamed broccoli with no flavor and no texture. Garlic and parmesan is my favorite combination when roasting broccoli! Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Serves: 4 Ingredients: 1 12 oz bag of Broccoli Florets 3 tbsp. Olive Oil ¼ cup Parmesan Cheese 1 tsp Garlic Powder ½ tsp. Salt ½ tsp Black Pepper Truffle Oil Preheat your oven to 425F. Wash your broccoli florets and make sure they are all roughly the same size. Toss broccoli with olive oil, parmesan cheese, and seasonings. Lay down parchment paper on a sheet pan and evenly distribute broccoli. Drizzle with truffle oil. Cook in the oven for 20 minutes. I personally like when my broccoli gets a little crispy so I will leave it in for an extra 5 minutes.
- Peach Strawberry Sangria
There are a few tell-tale things that make it feel like summer for me – my parents opening up their pool, the days getting longer, the itch to go to the beach, and sangria in my parents fridge. While summer is coming to an end, my Peach Strawberry Sangria is a delicious way to keep all the joys of warmer weather lingering! If you prefer a sweeter sangria, opt for a Moscato as your white wine of choice. Personally, I prefer Pinot Grigio for mine! Serves: 6 Ingredients: 1 bottle White Wine 1/2 cup Whiskey 1/2 cup Peach Schnapps 2 cups of strawberries, chopped 2 peaches, sliced Club Soda Wash and slice your fruit and add to a pitcher. Add in the whiskey, Peach Schnapps, and white wine. Let sit for at least 2 hours to allow the fruit and liquor to infuse! When ready to serve, fill your glass ¾ of the way with sangria and top it off with some club soda!