When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need
Tag: gluten free
I know that this Butternut Squash and Roasted Garlic Soup lives up to the hype.
It’s cozy, creamy and my perfect Fall comfort food. It’s also incredibly easy to make…
Summer wouldn’t be complete without enjoying one last spread of delicious food outdoors surrounded by loved ones. And who would I be if I wasn’t advocating for at least one Hungry Lady Salad?! If you’ve been following along for a while now, you would know that Hungry Lady Salads are so much more than just salads. They are delicious meals that satisfy all of your flavor cravings while also satisfying your hunger, and today I’m sharing 5 of our favorites.
If you have been searching for the perfect addition to your end of summer party, cookout, picnic, or barbecue, then you have come to the right place. These recipes are simple, packed full of flavor and can be made in advance so that you can spend more time with family and friends, and less time in the kitchen this Labor Day.
To some, Labor Day is the day we all gather around turkey sandwiches and give thanks to the corny one-liners on screen, but to me, what takes the cake (pun intended) are the sweet treats that finish off your meal and round everything out.
As we head into the home stretch of beach-going season, Labor Day is a great chance to enjoy some homemade goodies, and these 5 healthier desserts aren’t just delicious, they’re guaranteed crowd-pleasers.
This recipe is so simple and straightforward, but it packs a huge punch of flavor. The combination of chewy farro, tender kale, bright tomatoes, toasty almonds and a savory, umami-packed lemon dressing will make your tastebuds dance. It’s also incredibly filling and holds up in the fridge—the hearty kale and farro make it ideal for meal prep lunches (save it for back to school!), or use its keeping-power to your advantage by prepping ahead for your labor day festivities.
This is one of those salads that comes together to create the perfect bite. It is crunchy, creamy, salty and sweet all at once – the perfect blend and balance of flavors. It takes 20 minutes from start to finish, and the dressing… oh the DRESSING! That’s what has everyone (including Rachel Ray) so excited. It is only 5 ingredients, takes 30 seconds in a blender and is packed with flavor.
I know I say this with every salad, but this one is special. It’s hearty, but light at the same time. When you dress it, the lettuce soaks up all of the juices and dressing but still keeps its crunch. You’re left with a delicious combination of flavors and textures that makes this salad a meal in itself. I don’t know how many times I’ve eaten the leftovers for lunch… and then dinner. And sometimes an afternoon snack thrown in there too (if it lasts that long!).
Who said a broccoli salad couldn’t taste as good as it looks?! Admittedly, I’ve never been a big fan of traditional broccoli salad (they often lack a little pizzazz), but this is not your Aunt Mary’s broccoli salad. (No offence, Aunt Mary.) This revolutionary version is a full meal in a bowl thanks to the addition of quinoa, and is sweet, tart, chewy, and crunchy all at one. Plus it will keep all week in the fridge!
Hand me a regular lentil salad and you can guarantee I’ll be craving more crunch, more texture, more complex flavor… I won’t apologize for being a girl who knows what she wants! This is my answer to that personal problem, and perhaps to yours too. Get ready for lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat (read: devour) this with a spoon, or with tortilla chips as a salad dip of sorts.
If you make any of these 5 Hungry Lady Salads for Labor Day, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Since I began my Hungry Lady Salad series on social media earlier this year, I’ve been getting requests for all kinds of dressing recipes…
Allow me to introduce you to the Bakery-Style muffin of your dreams. Or at least, it’s definitely mine. Perfect for Mother’s day, these jumbo muffins will look like they rolled straight out the door of your local bakery and onto your brunch table. Lots of…
Many years ago, I took a vacation with some girlfriends to Tulum, Mexico. I had heard wonderful things about Tulum, not the least of which was the incredible food. No surprise, I always educate myself on the regional cuisine before I plan a trip.
Tulum is known for such innovative restaurants as Hartwood, which is as magical as they say, but one of my favorite memories is eating simple fish tacos on the beach day after day.
I was struck by the freshness of the fish, of course, but also the consistency of the guacamole. It wasn’t smooth like you will find at most restaurants and markets here in America. It was textured and filled with big pieces of avocado. I loved the contrast of salty, herb flecked lime juice and pure avocado meat.
With Cinco de Mayo around the corner, I figured it was time to share this guacamole, which is the only guacamole I’ve made ever since that dreamy trip to Tulum.
How To Make The Best Chunky Guacamole
Step 1. Chop the vegetables finely.
Step 2. Score avocado on both sides.
Step 3. Scoop into the bowl with the vegetables.
Step 4. Add lime juice and salt and mash just slightly to combine.
Step 5. Taste for seasoning and serve.
Watch Me Make The Best Chunky Guac:
What Else Can I Use?
- This recipe is easily doubled or tripled for a large crowd. Similarly, it can be halved using just one avocado for guacamole for one or two.
- The question of whether tomato is authentic in guacamole is up for debate. I like it, but it’s not necessary, so don’t sweat it if you don’t have any on hand.
- You can use underripe avocados if you can’t find any that are ripe or don’t have time to wait. The texture will be more firm, and it might be a bit more bland, so use more salt if needed.
- This is a great base guacamole recipe, have fun with it. Add in some salsa verde or even diced ripe mango for that sweet and savory twist.
This easy guacamole is special because:
It is bright and creamy with lots of flavor.
It requires only a handful of ingredients to make.
It comes together in less than 10 minutes.
The combination of smashed avocado bits and diced avocado makes for the perfect texture.
It’s vegan and gluten-free, so it’s a perfect choice to serve when guests have varying dietary restrictions.
If you’re an avocado lover like me, check out these other recipes:
If you make the best chunky guacamole, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
The Best Chunky Guacamole
- 3 Scallions
- 1 Cup Tomatoes
- 1/4 Cup Cilantro
- 2 Avocados
- 1-2 tsp Salt
- 1-2 tbsp Lime Juice
- Chop the vegetables finely.
- Score avocado on both sides.
- Scoop into the bowl with the vegetables.
- Add lime juice and salt and mash just slightly to combine.
- Taste for seasoning and serve.
This salad is one of my most viral salads on both Tik Tok and Instagram. I never know which salad is going to really resonate with you all, and sometimes I’m surprised. I guess I shouldn’t have been with this one… it utilizes canned artichokes…
Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)
I did it. I made my new favorite Hungry Lady Salad. I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.…
My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed milk and all, but it’s more work and indulgence than fits into my regular lifestyle. This is my solution to that.
There is a reason I don’t have the key ingredient in this pudding in the title. I don’t want to scare you off. If you are serving this for Easter, and I suggest you do, maybe keep that part to yourself until after everyone takes a taste. It’ll be fun, I promise you.
If you’ve been here for a while, though, and have made my Vegan Chocolate Tofu Mousse, you already know how magical tofu can be in sweet preparations like this. It is basically flavorless when combined with sugar, chocolate and fruit and provides a lusciously creamy texture without using any dairy at all.
It is tart, sweet, creamy, and unlike lemon meringue pie, it is light. It’s easy to throw together and a dessert you can and should enjoy any time and as frequently as you please.
How To Make Magic Lemon Meringue Pie Pudding
Step 1. Drain the tofu well for 20 minutes.
Step 2. Blend all ingredients in a high speed blender until smooth.
Step 3. Transfer to serving glasses or ramekins.
Step 4. Refrigerate, covered, for at least 6 hours.
Step 5. Garnish and serve.
What Else Can I Use?
- I call for soft tofu in this recipe as I find it’s the perfect texture for a creamy pudding that isn’t watery. You can also use silken tofu, just be sure to drain and pat dry VERY well so you don’t end up with water settling on the bottom of your pudding. Stay away from firm tofu as it will turn out too thick and a bit more textured… similar to a mousse rather than a pudding.
- The turmeric in the pudding is mostly for its vibrant color. Feel free to omit it if you do not have it on hand.
- You can use a high quality bottled lemon juice in this pudding if you prefer. This is the one I recommend. It is 100% natural. Use the same amount as the recipe calls for.
- Honey is my sweetener of choice, partly because it omits the simple syrup step of simmering to dissolve the sugar. If you prefer you can certainly use sugar and make a quick simple syrup. You can also replace part of the sugar or all with a sweetener like Monkfruit.
- I love a big mound of coconut whipped cream on top of these puddings, as pictured. Trader Joe’s and Aldi carry the Sweet Rose brand which is my go-to. Regular whipped cream is lovely too.
This Magic Lemon Meringue Pie Pudding is Special Because:
It is luscious and creamy without the use of any dairy.
It requires only a handful of ingredients to make.
It tastes like lemon meringue pie but it is much lighter and nutritious.
No cooking or baking is required.
It is a perfect dessert for a spring holiday or dinner party because not only can it be made ahead, it must be made ahead!
Here are some other Easter desserts to check out:
If you make this Magic Lemon Meringue Pie Pudding, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Magic Lemon Meringue Pie Pudding (Dairy-Free, Vegetarian, Gluten-Free)
- 1 High speed blender
- 12 oz. firm silken tofu, drained
- 1/2 cup honey
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 1/4 tsp vanilla extract
- 1/4 tsp ground turmeric
- 1/8 tsp Kosher salt
- Make sure tofu is patted dry as much as possible. Place a paper towel on top and bottom of tofu and put a pan on top of the covered tofu. Drain for 20 minutes.
- Combine all ingredients in a high speed blender.
- Blend for 15-30 seconds, scraping down the sides as needed to fully combine.
- Divide into jars, cover and chill for at least 6 hours.
- When ready to serve, top with whipped cream if desired and serve.
Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make. I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I…
Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor.…
It’s dense, chewy, incredibly hearty, filled with lots of fiber and protein, and is gluten free and vegan to boot. It’s also so easy to make, and really fun to do so.
In describing this bread, which is reminiscent of the traditional, dense, seeded breads you’ll find in countries like Denmark and Germany, Baker says “I had been mostly turned off by gluten-free breads, since it seemed like they were all trying to imitate wheat breads, and failing miserably. But this bread stands on its own…”.
That is putting it mildly. It’s a marvel.
How To Make Josey Baker’s Adventure Bread:
Step 1. Mix dry and wet ingredients well in a large mixing bowl.
Step 2. Pack into a loaf pan and spread the top.
Step 3. Cover and refrigerate for 6-12 hours.
Step 4. Remove from the refrigerator and bring to room temperature.
Step 5: Bake. Baker calls for a 350 Degree F. oven, but I like 400 Degrees F. This gets me a more browned exterior, which I personally prefer. Feel free to use either temp.
Step 6: Let cool completely and enjoy.
What Else Can I Use?
- You know that I love to think of ingredients as merely a suggestion. While much of this bread is versatile, that is not the case with the psyllium husks here, they are essential. Most grocery stores carry them, and you can order them easily online. Both the husks and powder will work in this recipe, I tend to use this powder.
- Try using hazelnuts instead of or in addition to the almonds
- Feel free to use either sunflower or pumpkin seeds, instead of both.
- No maple syrup? Use honey.
- For a sugar-free version, substitute maple syrup with a pinch of stevia.
This Adventure Bread is Special Because:
This bread is gluten free and vegan, containing no flour at all and instead relying on psyllium husks to bind it all together.
It is browned and crunchy on the outside and dense and chewy inside making for a wonderfully satisfying bite.
It is SO simple to make, and uses just your hands, a spoon, and a bowl. No kneading, and no mixers required.
It freezes extremely well. I always slice the whole loaf up into 16 thin slices and freeze it, throwing a slice in the toaster whenever the urge strikes.
I most often eat this bread with good butter and flaky Maldon sea salt, but it makes a superb avocado toast and open face fried egg sandwich with a little mayo and arugula.
Check Out These Other Gluten Free Baked Good Recipes:
If you make this Adventure Bread, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Josey Baker’s Adventure Bread (Gluten-Free, Vegan)
- 1 8×4 inch loaf pan you can use a 9×4 as well, the loaf will just be shorter like mine
- 2 1/4 cups old fashioned rolled oats
- 1 cup sunflower seeds, toasted
- 1/2 cup pumpkin seeds, toasted
- 3/4 cups almonds, toasted and coarsely chopped
- 3/4 cup flax seeds
- 1/3 cup psyllium seed husks
- 3 tbsp chia seeds
- 2 tsp fine sea salt
- 2 tbsp maple syrup
- 1/4 cup olive oil
- 2 1/2 cups room temperature water
- Coat bread loaf pan with olive oil or a nonstick spray. Set aside.
- In a very large mixing bowl, combine all dry ingredients and mix to combine.
- Add maple syrup, olive oil, and water and mix together thoroughly. I use my hands to do this, ensuring it's all very combined and the dry ingredients are evenly distributed. This is what Baker does, and well, who am I to debate?
- Spoon mixture into your loaf pan and smooth out the top with a rubber spatula or wooden spoon.
- Cover loosely with a clean dish towel and refrigerate for 6-24 hours. I usually do this overnight and bake off in the morning.
- An hour before it's time to bake, pull the bread out of the refrigerator and let it come to room temperature.
- Make sure there is a middle rack in the oven and preheat to 400 degrees F.
- Bake the bread for 60 minutes or so, until nicely browned and cooked through.
- Remove from the oven, let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely for 2 hours. Yes, 2 hours.. this is a DENSE bread.
- I like this sliced very thin, so toast and eat right away or slice it all up and freeze it so you have beautiful seeded bread anytime you please.
Roasted Carrot + Avocado Salad with Yogurt + Citrus Vinaigrette (Vegetarian, Gluten-Free. Inspired by ABC Kitchen)
- 1 large, rimmed sheet pan
- 1 lb. carrots, peeled and cut into 3 inch segments
- 2 garlic cloves
- 1 shallot, sliced thin
- 1 tbsp fresh thyme leaves
- 1/4 tsp ground coriander
- Kosher salt
- Freshly cracked black pepper
- 1 large avocado, peeled and cut into wedges
- 3 cups mixed baby greens
- 1/3 cup extra virgin olive oil
- 1 large orange
- 1 large lemon
- 1 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1 tsp honey
- 1/2 cup full fat plain Greek yogurt
- 2 tbsp toasted sunflower seeds
- 2 tbsp toasted sesame seeds
- Preheat the oven to 450 degrees F.
- On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast for 20 minutes until tender, then let cool to room temperature.
- While the carrots are roasting, make the dressing.
- In a glass jar with lid, combine 1 clove garlic, red wine vinegar, juice and zest from the other half of the orange and the full lemon, honey, olive oil, a large pinch of salt and pepper.
- Shake vigorously to combine.
- On a serving platter, spoon the roasted carrots into the center of the platter.
- Place handfuls of the mixed greens and avocado slices around the carrots, then evenly spoon the yogurt on top.
- Top with the sunflower and sesame seeds and drizzle with as much of the dressing as you'd like.
If you can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor…
I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes. I’ve made a version of this chia pudding for years, it’s incredibly…
Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump on board with them, so now that I know you’re game I’m all in.
Here is a totally different take on a chopped kale salad, but also similar in many ways. The combination of chewy farro, tender kale, bright tomatoes, toasty almonds and a savory, umami packed lemon dressing is really incredible.
If you haven’t used nutritional yeast before, this is a reason to start. I get mine from amazon, or Whole Foods usually. Trader Joe’s also carries it. It’s deactivated baker’s or brewer’s yeast and is very popular in vegan recipes because of its “cheesy” flavor. You’ll taste the dressing and see just what I mean. It’s also excellent on popcorn and even on roasted vegetables. I love keeping it in the pantry.
How To Make “Cheesy” Vegan Kale Salad
Step 1. Cook farro in a small saucepan until tender. Depending on the kind you use, it can take anywhere from 10-40 minutes. Pearled farro cooks quite quickly, while whole farro takes up to 40-45 minutes. Adjust according to what you have.
Step 2. Make the dressing (usually the best part, right?). Add all ingredients to a blender and blend until smooth. It’ll be a beautiful golden color and should taste quite strong, but not bitter. If it is bitter to you, you can add a teaspoon of honey. It all depends on the nutritional yeast you’re using I find.
Step 3. By now you know how I feel about massaging kale… add the dressing and farro and do it! It transforms the leaves into something soft and lovely rather than the stiff, fibrous bites of plant that we often see memes about : )
Step 4. Top with the rest of the ingredients, toss and enjoy!
What Else Can I Use?
- I call for Tuscan kale (also known as Lacinato or Dinosaur kale) but you can use regular green curly kale if that’s what you can find. Just be sure to massage the dressing in well 30 minutes before serving to tenderize the leaves.
- If you don’t have farro, quinoa and brown rice are welcome substitutions.
- Are you grain-free? Add some chickpeas to this salad instead of the farro.
- The one ingredient there really is no replacement for is the nutritional yeast in the dressing. If you don’t want to pick some up at the market (you can also order on amazon) make my Lemon Tahini Dressing instead.
- Another option is to leave out the nutritional yeast and use parmesan cheese instead. It won’t be vegan, and has a more classic cheesy flavor… it’ll still be delicious.
This Salad is Special Because:
It takes under 30 minutes to make, and as little as 20 if you’re using a small pearled farro.
The savory flavor from the nutritional yeast is unmatched. It is deeply satisfying on the palate, and packs a real umami punch.
This salad holds up very well in the fridge, thanks to the hearty kale and farro making it ideal for meal prep lunches.
Be Sure To Check Out These Other Plant Based Meal-Prep Salad Recipes:
If you make this “Cheesy” Vegan Kale Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
“Cheesy” Vegan Kale Salad with Farro (Vegan, Dairy-Free)
- small saucepan
- 6 cups Tuscan kale, de-stemmed and chopped
- 1 cup pearled farro, rinsed
- 1 small red onion, minced
- 3 cups cherry tomatoes, quartered
- 1/3 cup sliced almonds, toasted
- 1/2 cup fresh parsley, chopped
- 1/2 tsp Kosher salt
- 2 garlic cloves, peeled and smashed
- 1 tsp Dijon mustard
- 1/4 cup nutritional yeast
- 1 lemon, juiced
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
- Bring a small pot of salted water to a boil.
- Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
- To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
- Place chopped kale into a large serving bowl.
- Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat. I like to use my hands to massage the dressing into the kale well.
- Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
- Enjoy, or refrigerate for up to 5 days.
This is my favorite kind of soup, the hearty, meal-in-a-bowl kind (you’re probably seeing a pattern in my cooking here, no?).This vegetable minestrone is so comforting and really delicious. It warms you up and is perfect for meal prep for the rest of the week.…
This soup is for my hungry ladies. Or men. Anyone with a stomach and taste buds really. It’s hearty, healthy, and so satisfying… a real meal in a bowl type of soup. It comes together in just 30 minutes but tastes like it’s been simmering…
When I was testing this recipe, I posted it to my Instagram stories and I received a ton of messages eagerly asking for the recipe. I don’t blame you, it’s exactly what I want to be eating this time of year.
The combination of almond, cranberries, and orange just sings “the holidays are here.” When I made it, everyone in my house loved it (even though my kids did pick the cranberries out. What can I say, they are 3 and 5!).
This Company Cranberry Almond Bundt Cake will become. apart of my yearly holiday baking plan, and here’s why:
- It freezes beautifully, so it’s easy to have this on hand for impromptu guests.
- It’s quite pretty with very little effort thanks to the golden crumb and ruby red cranberries.
- It is simple to make
- It is a safe bet that almost anyone will want a piece of this come December. It is everything the holidays are… nostalgic, sweet, and welcoming
what else can i use?
- I use a 10-inch, 12 cup nonstick bundt pan for this. If you don’t have nonstick, make sure to grease the pan very, very well.
- These can easily be made into muffins, it’ll yield about two dozen of them, just adjust the baking time.
- If you only have frozen cranberries, simply defrost them and use in place of the fresh.
- Feel free to replace the coconut oil with butter if that’s what you have. It will behave much the same way.
- I use Gluten-Free All Purpose Flour in this cake, but you can certainly swap in regular all purpose flour.
This cake can be served practically any time of day (my favorite kind):
For breakfast or brunch with coffee
For afternoon tea
For a cozy and casual after dinner dessert
Company Cranberry Walnut Bundt Cake (Gluten-Free, Dairy-Free)
- 10 inch bundt pan
- 1 cup coconut oil, room temperature
- 1 2/3 cup granulated sugar
- 1 orange, zested and juiced
- 5 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 cups Gluten-Free all purpose flour blend
- 1 cup blanched almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp Kosher salt
- 1/2 cup unsweetened almond milk
- 2 cups fresh cranberries, rinsed
- Powdered sugar, for serving
- Preheat oven to 350 Degrees F.
- Spray a 12-cup bundt pan with nonstick baking spray.
- Using an electric mixer, ceram together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating after each egg and scraping down sides of bowl as needed. Add almond milk and orange juice and mix briefly to combine.
- In a separate bowl, stir together the flours, baking soda, baking powder, and salt.
- Add 1/3 of the flour mixture to the liquids, beat on low to combine, and continue until it's all mixed together. This will prevent the flour from flying all over the kitchen!
- Stir in the cranberries by hand.
- Transfer batter to the prepared pan and bake on a baking sheet until a cake tester comes out just clean, 60-70 minutes.
- Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.
- Dust cooled cake with the powdered sugar and serve.