Tag: gluten free

Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course…

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

The very first Hungry Lady Salad of 2023! This will make you rethink celery. I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand and crave that fresh, bright flavor only a salad can bring.

Most Popular Recipes of 2022

Most Popular Recipes of 2022

This last year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way. We created food that was fresh, healthy and delicious, and made menu staples that could satisfy both vegetarians and meat lovers alike. So, what better way to celebrate another stellar year than a round up of your most loved recipes? It should come as no surprise that your top 5 is kicked off by a seriously filling salad…

cauliflower soup
pot roast

1. The Famous La Scala Chopped Salad

La Scala is a restaurant set in Beverly Hills, California, that is famous for their chopped salad. Rumor has it The Kardashians are particularly fond of this one, in fact. But that’s not why we are making it. We are making it because it is delicious and SO easy.

It is packed with savory ingredients like marinated garbanzo beans, cheese, and salami and topped with a vinaigrette recipe that dates back to the 50’s. This version uses most of the same ingredients with a tangy dressing just like the restaurant.

This reminds me of an Italian sub in salad form and it couldn’t be simpler to make… seriously, it’ll only take you 5 minutes.

cauliflower soup

2. Three Ingredient Cauliflower Soup (Vegan, Gluten Free)

The first thing that made me want to try this recipe roughly ten years ago was that it was developed by Paul Bertolli. Chef Bertolli resides from the famed Chez Panisse owned by Alice Waters in Berkley, California. There are few restaurants I’ve visited that showcase glorious simplicity the way Chez Panisse does.

The technique of stewing the cauliflower with just a bit of liquid before adding the rest and cooking until almost falling apart was new to me. It gently cooks the cauliflower from the inside out, turning it into a positively silky consistency which an easy blitz of the blender.

I’ve adapted this recipe slightly, using homemade vegetable stock in place of water for a little extra flavor. This soup is simple, beautiful, and a lovely backdrop for all kinds of toppings.

3. Bakery-Style Pumpkin Ginger Muffins (Gluten-Free, Dairy-Free, Refined Sugar Free)

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. They are high-domed, just like the bakeries, with a sweet and crunchy top and tender, moist crumb flecked with fall spices.

My husband Michael declared these perfect, and he isn’t all that crazy about pumpkin foods traditionally, so that’s saying a lot. And it uses a whole can of pumpkin so you know we aren’t making dry muffins here.

pot roast

4. Perfect Pot Roast With Lots Of Vegetables (Gluten-Free)

When it’s not quite winter and it’s not quite spring, that’s the time I start to lose my stamina for complicated, multi-step cooking, and want to pull out my tried and true foolproof recipes that are simple, comforting and reliable every time.

This pot roast has never let me down. It also happens to be one of Michael’s favorite meals, and he will barely let me get it plated before devouring it with his hands, right out of the pan, standing up at the kitchen island. My 5 year old, William, has taken to this impatient feasting as well, which I usually allow, because it makes me so happy to see him loving a favorite family dinner of mine from when I was also a kid. A great pot roast just grows up with you.

5. Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy-Free, Refined Sugar Free)

I can’t think of a more comforting dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup. Its topping—made from rolled oats and maple syrup (which becomes caramelized as it bakes)—provides a crunchy contrast to the crisp’s moist interior.

Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven! Did I mention that this recipe is Dairy Free and Refined Sugar Free?

If you give any of your 2022 favorite recipes a try, 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! 

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

My Chili Caramel Brussels Sprouts are an adventure in flavor, featuring a stunning umami glaze and picture perfect caramelization that makes me want to stand over the stovetop and finish them all by myself.

Thanksgiving Essential Recipes

Thanksgiving Essential Recipes

This year I made it my mission to gather some recipes for you that were not only quick and easy but on the healthy side as well. These Thanksgiving essential recipes are some of my tried and true – the ones I turn to year after year that never fail to delight!

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

If you’ve been following along for a while, you will know that I consider myself an advocate for meal-in-a-bowl salads that actually fill you up, and trust me when I tell you this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.


Make this Hungry Lady Salad in advance and store it for up to 5 days in the fridge, or dig in the moment it’s ready! 

Watch Me Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

If you’re in need of some more meal-in-a-bowl salads, be sure to follow me on Facebook, or see all of my Hungry Lady Salads (and so many other delicious recipes!) over on Pinterest.

How To Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

Step 1. In a large salad bowl, combine the salad ingredients.  

Step 2. In a small bowl, combine the dressing ingredients and whisk or blend until very smooth.

Step 3. Pour dressing over the salad and mix well.

Step 4. Enjoy!

What Else Can I Use?

  • Sometimes I have a craving for homemade hummus, but for the sake of time and effort, I highly recommend the Boar’s Head Hummus for a high-quality, readily available option
  • I love Tuscan Kale, also known as Lucinato or Dinosaur Kale for this salad and most raw preparations.  It’s softer than curly kale, though you could certainly use that if that’s what you can find.
  • Use diced onion or shallot instead of the green onions.

This Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing is special because:

It comes together in a flash
It’s packed with flavor
You don’t have to stress about your knife skills!
It keeps in the fridge for up to 5 days

More Hungry Lady Salads:

Famous La Scala Chopped Salad

Roasted Sweet Potato + Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Cheesy’ Vegan Kale Salad With Farro

If you make my Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing, 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!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

This delicious, meal-in-a-bowl kale salad is fast, easy and a perfect weekly meal prep recipe!
Prep Time 10 mins
Total Time 10 mins
Course Salad, Salad Dressing
Cuisine American
Servings 8 Servings
Calories 211 kcal

Ingredients
  

Salad:

  • 1 English cucumber diced
  • 2 heads Tuscan kale stemmed and chopped
  • 1 head of fennel diced
  • 2 red yellow or orange peppers, diced
  • 4 green onions thinly sliced
  • 1 cup cherry tomatoes diced
  • 3/4 cup toasted pumpkin seeds
  • ¾ cup feta cheese broken up

Creamy Hummus Dressing:

  • ½ cup hummus
  • ¼ cup olive oil
  • Juice from ½ of a lemon
  • ¼ teaspoon Kosher salt

Instructions
 

Make the Dressing:

  • If your hummus is very smooth and "drippy" this will come together easily in a mixing bowl. If it's thicker, a high speed blender makes quick work of it.
  • Combine the dressing ingredients and whisk or blend until very smooth.

Assemble:

  • In a large serving bowl, combine all of the salad ingredients.
  • Pour dressing over the salad and mix well.
  • Serve.

Nutrition

Calories: 211kcalCarbohydrates: 10gProtein: 8gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 13mgSodium: 346mgPotassium: 415mgFiber: 4gSugar: 3gVitamin A: 1718IUVitamin C: 23mgCalcium: 144mgIron: 2mg
Keyword chopped salad, hummus, kale, kale salad, salad dressing
Tried this recipe?Let us know how it was!
Roasted Delicata Squash with Cinnamon Maple Butter

Roasted Delicata Squash with Cinnamon Maple Butter

I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it roasted in Cinnamon Maple Butter – the perfect addition to your Thanksgiving spread!

No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)

No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)

The easiest way to make crispy chicken, with guaranteed perfectly crunchy skin and juicy chicken every time, and with only a handful of pantry-essential ingredients, it is an easy dinner to put together at short notice. 

Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy Free, Refined Sugar Free)

Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy Free, Refined Sugar Free)

I can’t think of a more comforting fall dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup. Its topping—made from rolled oats and maple syrup (which becomes caramelized as it bakes)—provides a crunchy contrast to the crisp’s moist interior.

What is the difference between a crisp, crumble and cobbler? I so often hear people refer to all fruit based desserts like this referred to as ‘crumbles’ but there are actually some distinct differences between the three! A cobbler topping is made of biscuit dough that is poured over the fruit filling. A crumble is a dessert that has a streusel-like topping made from sugar, flour and cold butter. A crisp, like this Cardamom Apple Crisp, has oats in the topping instead. 

A quick note for my gluten-free friends, be sure to use gluten-free oats to avoid cross contamination if you have a sensitivity!

Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven! Did I mention that this recipe is Dairy Free and Refined Sugar Free?

Watch Me Make My Cardamom Apple Crisp

f you’re in need of some more delicious fall recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Cardamom Apple Crisp

Step 1. Preheat the oven to 400 degrees F.

Step 2. In a large bowl, combine all the topping ingredients and mix with your hands until it starts to clump together. 

Step 3. In a medium bowl, gently toss apple with the filling ingredients until combined. 

Step 4. Transfer to a baking dish, cast iron skillet, or deep dish pie plate.  Set aside.

Step 5. Arrange the topping evenly on the filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown. 

Step 6. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.

Step 7. Enjoy!

Baking is all about creating the right balance, whether that means choosing the right apples for your crisp or spices to add more depth of flavor. Apples come in a range of flavors and sweetness and the sweetness of the apple determines how much we need to sweeten the recipe. I’m a big proponent of using what’s on hand, and this week is was a mixture of Gala and Granny Smith apples, so I have added a moderate amount of maple syrup to the recipe, however if you’re using more tart apples, you may need to add a touch more maple syrup! Alternatively, if you’ve gravitated towards more sweet varieties like Golden Delicious or Gala, you may want to add a little less according to your preferences.

What Else Can I Use?

  • You can use whatever apples you have on hand – a crisp is the perfect dessert for using up whatever is leftover in the fridge.
  • You can also swap out apples for any mixed fruit. Rhubarb and Strawberries are a personal favorite.

This Cardamom Apple Crisp is special because:

It’s a quintessential fall dessert that features seasonal ingredients

It’s vegan, gluten free, dairy free and refined sugar free!

It has a delicious balance of crunchy and moist in every single mouthful

It’s versatile – use whatever apples you have on hand or add a mixture of seasonal fruits

More Recipes For Apple Picking Season?

Slow Cooker Apple Pie Oatmeal

Harvest Bowl Salad with Apple Cider Vinaigrette

Everyday Apple Tart (Gluten Free)

No-Peel Apple Almond Crisp

If you make my Cardamom Apple Crisp, 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!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Cardamom Apple Crisp (Vegan, Gluten-free, Dairy-free, Refined Sugar Free)

A flavorful take on a Fall classic. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven!
Prep Time 15 mins
Cook Time 50 mins
Course Dessert
Servings 8
Calories 303 kcal

Ingredients
  

Topping:

  • 1 cup Almond Flour
  • 1 cup Old Fashioned Rolled Oats
  • ½ tsp Ground Cinnamon
  • ½ teaspoon ground cardamom
  • 1/4 tsp Salt
  • 1/4 cup coconut oil just barely melted
  • 1/4 cup pure maple Syrup

Filling:

  • 7 cups Apple (or Mixed Fruit) large fruit cut in a 1 inch dice
  • ½ teaspoon cinnamon
  • 3 Tablespoons maple syrup
  • Juice from ½ a lemon
  • 1 Tablespoon cornstarch
  • ¼ teaspoon kosher salt

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Make the topping: In a large bowl, combine all ingredients and mix with your hands until it starts to clump together. Pinch dough together to achieve some clumps. This won’t take long.
  • Make the filling: In a medium bowl, gently toss the fruit with the rest of the ingredients until combined. Transfer to a 9×13 inch baking dish, cast iron skillet, or deep dish pie plate. Set aside.
  • Arrange the topping evenly on the fruit filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown. Cover with foil halfway through if it’s browning too quickly.
  • Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.

Nutrition

Serving: 1cupCalories: 303kcalCarbohydrates: 31gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 200mgPotassium: 104mgFiber: 3gSugar: 15gVitamin A: 0.5IUVitamin C: 0.04mgCalcium: 74mgIron: 1mg
Keyword apple, cardamom, cinnamon, crisp, dessert, fall
Tried this recipe?Let us know how it was!
The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)

The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)

Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet

Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

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

Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)

Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)

I’m a strong believer that a good soup is soul food – it’s delicious, nutritious and somehow has the ability to magically transform your day in just one spoonful… Ok, maybe that’s a tall order for just one dish but 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 – it takes about 15 minutes of hands-on cooking time and it all comes together in a blender or food processor. I love making this soup in the colder months when my body craves something warm, cozy and nutritious, plus it keeps well in the fridge so any leftovers can be enjoyed a few days later!

Watch Me Make My Butternut Squash and Roasted Garlic Soup

If you’re in need of some more cozy comfort food recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Butternut Squash and Roasted Garlic Soup

Step 1. Preheat oven and roast your butternut squash. Don’t forget to drizzle with olive oil, salt and pepper.

Step 2. Slice the onion and arrange that along with the heads of garlic in a large baking dish. Top with the dried sage, nutmeg and olive oil and roast for 20-30 minutes, cut side up. Flip butternut squash and roast for another 20 minutes until soft.

Step 3. Remove from oven, let cool, then peel the skin away from the flesh.

Step 4. In a blender, add squash mash, roasted onion, garlic (remove the skins), milk, stock, apple cider vinegar and salt to taste. Puree until smooth.

Step 5. Serve with a drizzle of olive oil, cracked pepper.

Step 6. Enjoy!

You can use any plant based milk, I like this one because it’s extra creamy!

What Else Can I Use?

  • This works with pumpkin instead of squash, or even sweet potato
  • You can use almond milk or even heavy cream in place of oat milk
  • Dried sage is usually what I use for the herby note, thyme works well too
  • Feel free to top the soup with some roasted pumpkin seeds for crunch
  • Chicken stock can be used in place of the vegetable stock

This Butternut Squash and Roasted Garlic Soup is special because:

It only takes around 15 minutes of hands-on cooking time but tastes absolutely divine

It’s the perfect recipe to make extra of and keeps well in the fridge for up to a few days

Want More Cozy Creamy Soups?

Three Ingredient Cauliflower Soup (Vegan, Gluten Free)

Roasted Tomato Soup

Creamy Chicken Tortilla Soup (Gluten Free, Whole 30, Dairy Free)

If you make my Butternut Squash and Roasted Garlic Soup, 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!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)

A Cozy, Creamy Vegan Soup Perfect for Fall
Prep Time 50 mins
Course Soup
Servings 4
Calories 251 kcal

Ingredients
  

  • 1 medium butternut squash
  • 1 medium yellow onion
  • 3 Tbsp. olive oil plush more for serving
  • 1 head of garlic in skin
  • ¾ cup vegetable stock
  • 1 ½ cups unsweetened oat milk
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon dried sage or thyme
  • teaspoon ground nutmeg
  • Kosher Salt
  • Fresh cracked black pepper

Instructions
 

  • Preheat oven to 400 degrees F.
  • Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it’s easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with 2 tbsp. olive oil, salt and pepper.
  • Slice the onion and arrange that along with the heads of garlic in a large baking dish. Top with the dried sage, nutmeg and 1 Tbsp olive oil and roast for 20-30 minutes, cut side up. Flip butternut squash and roast for another 20 minutes until soft. Remove from oven, let cool, then peel the skin away from the flesh.
  • In a blender, add squash mash, roasted onion, garlic (remove the skins), milk, ¼ cup stock, apple cider vinegar and salt to taste. Puree until smooth. If it's too thick, add the rest of the stock to thin and blend again. Taste and add more salt if needed.
  • Serve with a drizzle of olive oil, cracked pepper.
  • Store leftovers in the fridge for up to a few days.

Nutrition

Calories: 251kcalCarbohydrates: 34gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 65mgPotassium: 789mgFiber: 5gSugar: 12gVitamin A: 20140IUVitamin C: 42mgCalcium: 231mgIron: 2mg
Keyword butternut squash, Butternut Squash Soup, Garlic, roasted vegetables, soup
Tried this recipe?Let us know how it was!
5 Hungry Lady Salads for Labor Day

5 Hungry Lady Salads for Labor Day

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…

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

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…

Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)

Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)

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 lemon, less sugar than your usual muffin and did I mention they’re gluten free? Make some ahead of time and freeze, or serve them fresh. Melt in your mouth softness with just the right amount of zing.

A note on making these muffins rise to their maximum height: room temperature eggs are key. Forgot to take them out of the fridge? It happens! Pop them in a glass of hot water for 5 minutes before you get started and you’ll be set.

How To Make Bakery-Style Lemon Poppy Seed Muffins

Step 1. Preheat the oven to 350 degrees F.

Step 2. Spray a 6-cup jumbo muffin tin with nonstick baking spray.

Step 3. In a large bowl, whisk together the eggs and sugar for 30 seconds by hand.  Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.

Step 4. In a separate medium sized bowl, whisk together the flours, baking powder, baking soda, cardamom, ginger, and salt.

Step 5. Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour.

Step 6. Transfer the batter equally to the prepared muffin tins and bake until just cooked through, about 25 minutes.

Step 7. Cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely. Serve or freeze!

What Else Can I Use?

  • For dairy free, use a coconut yogurt like So delicious plain unsweetened yogurt.
  • To make refined sugar free, use honey. I haven’t tested it, but I would bet it will work just fine.
  • You can absolutely substitute regular allpurpose flour for the all purpose gluten-free flour.
  • I like sunflower or safflower oil for baking, but you can definitely use vegetable or canola oil if that’s what you have.
  • If you don’t have a jumbo muffin tin, you can make 12 regular sized muffins, just reduce the baking time for 5 minutes or so.
  • Any citrus works in this recipe. Grapefruit and orange come out beautifully too.

These Bakery-Style Poppy Seed Muffins Are Special Because:

You get that soft, melt in your mouth, bakery-style muffin without having to leave your house

It’s versatile! Swap out your citrus and create your own unique Bakery-Style Muffin-y goodness!

They’re the perfect addition to any brunch, but especially a busy Mother’s Day, because they can be made ahead of time.

Here are some other brunch recipes that would be the perfect addition to any Mother’s Day brunch:

Pear Proscuitto Crostini with Whipped Goat Cheese

Zucchini Yogurt Bundt Cake 

Miso Ranch Dip

Coconut Lime Sheet Cake with Lime Glaze

Canadian Bacon Egg Breakfast Cups

If you make these Bakery-Style Lemon Poppy Seed Muffins, 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!

Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)

These light and fluffy jumbo muffins are the perfect addition to any brunch spread!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Cooling Time 10 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 6 people
Calories 430 kcal

Equipment

  • 1 Jumbo Muffin Tin
  • 1 Large Bowl
  • 1 Medium Bowl
  • 1 Whisk
  • 1 Spatula

Ingredients
  

  • 1 3/4 cup GF Flour Blend
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tbsp Poppy Seeds
  • 1/2 tsp Kosher Sea Salt
  • 3/4 cup Raw Cane Sugar
  • 2 tbsp Lemon Zest
  • 1/3 cup Lemon juice
  • 1 cup Greek Yogurt I like 4%
  • 1/2 cup Sunflower Oil
  • 3 Large Eggs Room Temperature
  • 1/2 tsp Vanilla Extract

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Spray a 6-cup jumbo muffin tin with nonstick baking spray.
  • In a large bowl, whisk together the eggs and sugar for 30 seconds by hand.  Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.
  • In a separate medium sized bowl, whisk together the flours, seeds, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour.
  • Transfer the batter equally to the prepared muffin tins and bake until just cooked through, about 25 minutes.
  • Cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely. Serve or freeze.
  • Enjoy!

Nutrition

Calories: 430kcalCarbohydrates: 53gProtein: 10gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 84mgSodium: 400mgPotassium: 111mgFiber: 4gSugar: 28gVitamin A: 121IUVitamin C: 3mgCalcium: 158mgIron: 2mg
Keyword brunch, lemon, Mother’s Day, Muffin, spring
Tried this recipe?Let us know how it was!
The Best Chunky Guacamole                     (Vegan, Gluten-Free)

The Best Chunky Guacamole (Vegan, Gluten-Free)

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…

Air Fried Artichoke Salad with Lemon Parmesan Dressing   (Gluten-Free)

Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

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)

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.

I wanted it to feel fresh, bright, and deeply satisfying. Then I thought to add avocado, use roasted cashews, and a base of soft and tender massaged kale. Top it all with the most delicious creamy cashew and herb salad dressing and BOOM: My new favorite salad.

This salad is absolutely delicious as is, and quite filling despite there being no animal protein, legumes, or grains. It also happens to be paleo, if that’s of interest to you.

Basically, it checks all the boxes.

How To Make Roasted Sweet Potato + Kale Salad with

Spicy Cashew Herb Dressing:

sweet potato salad

Step 1. Prep the kale by massaging with salt.

Step 2. Roast the sweet potatoes until browned and tender.

Step 3. Blend all dressing ingredients to a smooth consistency in a high-speed blender. This is my favorite one.

Step 4. Add the rest of the salad ingredients to the prepped kale.

Step 4. Drizzle salad dressing over the salad and toss well.

sweet potato salad

What Else Can I Use?

  • I call with curly green kale here, but you can use Tuscan/Lucinato Kale instead if you prefer.
  • Don’t care for kale? I won’t judge you, promise. Use shredded purple cabbage or shaved Brussels sprouts instead.
  • If you don’t have honey, maple syrup can be used in the dressing.
  • There is just a touch of red pepper flakes in the dressing for subtle heat. Feel free to omit for no spice, or increase for more pronounced heat.
  • Apple cider or white vinegar can be used instead of rice wine vinegar in the dressing.
  • Feel free to use sunflower seeds instead of cashews in both the dressing and salad to keep this nut free.

This Roasted Sweet Potato + Kale Salad is amazing because:

It is flat out DELICIOUS. I have made this salad twice in the last week, and I develop new recipes for a living. That is saying something.

You will learn a, potentially new, technique of how easily salt transforms tough kale leaves into something tender and delicious.

It takes 20 minutes to make, and is easy to throw together any day of the week.

This salad uses curly kale, which is easily available at your local grocery stores. I know some of you had trouble finding Tuscan Kale, the smoother variety, so I’ve got you covered here.

This salad dressing is incredible. It’s a beautiful green color, silky smooth, and slightly sweet from the honey and a little spice from the red pepper flakes. I know you will love it.

sweet potato salad

If you love sweet potatoes like me, be sure to check out these recipes:

Tex-Mex Stuffed Sweet Potatoes

Sweet Potato Agrodolce

Miso Butter Sweet Potatoes

sweet potato salad

If you make this Roasted Sweet Potato and Kale Salad with Spicy Cashew Herb Dressing, 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!

sweet potato salad

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing

This delicious, filling vegetarian salad has become a new favorite. The salad dressing alone deems it worthy of making!
5 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Lunch, Main Course, Salad
Cuisine American, Mexican
Servings 6 people
Calories 425 kcal

Equipment

  • 1 half sheet pan
  • 1 High speed blender

Ingredients
  

  • 2 lbs curly green kale about 2 generous bunches
  • Kosher salt
  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 large avocado, diced
  • 3 scallions, white and green parts sliced thin
  • 1/3 cup unseasoned roasted cashews, chopped
  • 1/2 tsp fresh cracked black pepper

Spicy Cashew Herb Dressing

  • 1 clove garlic, smashed
  • 1 tsp honey
  • 1/3 cup unsalted roasted cashews
  • 1/2 tsp red pepper flakes
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/3 cup unseasoned rice wine vinegar
  • 1/2 cup olive or avocado oil

Instructions
 

  • Preheat the oven to 425 Degrees F.
  • Rinse and chop the kale, discarding the tough stem ends.
  • Add kale to a very large bowl and top with one teaspoon of salt. Don't worry if it's overflowing a bit, the kale will shrink down while you prep the salad.
  • Using your hands, massage the salt into the kale for about 10 seconds. Leave the bowl of kale to the side while you continue with the salad.
  • On a large sheet pan, mix diced sweet potatoes with olive oil, 1/2 teaspoon salt, and a few turns of fresh cracked pepper. Spread in an even layer.
  • Roast for 15-20 minutes, until browned and cooked through. Set aside at room temperature.

Make the Spicy Cashew Herb Dressing:

  • Add all dressing ingredients to a high speed blender and blend for 10-20 seconds, just until smooth and green. If the dressing is too thick, add a tablespoon or two of water.
  • Set aside.

Compose the Salad:

  • To the bowl of massaged kale, add sweet potatoes, avocado, scallions, cashews, and a few cracks of black pepper.
  • Drizzle with the cashew herb dressing and toss well.
  • Serve. This salad will also keep in the fridge for up to 5 days.

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 9gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gSodium: 524mgPotassium: 1131mgFiber: 12gSugar: 7gVitamin A: 26974IUVitamin C: 162mgCalcium: 439mgIron: 5mg
Keyword chopped salad, kale, lunch salads, salad, sweet potatoes, vegetarian
Tried this recipe?Let us know how it was!