If you’re a fan of sweet recipes, like our Gluten Free Pecan Pie Bars and Easy Paleo Apple Crisp, you’ll love this easy Copycat Heavenly Hunks recipe.

WHY YOU’LL LOVE THeSe Copycat Heavenly Hunks

• No Bake. These Copycat Heavenly Hunks come together in 30 minutes from start to finish and require no baking. These oatmeal cookie bars are the real deal, made with real ingredients, and easy to go together. 
• Chewy Texture. The oats and careful ingredient ratios create a chewy texture that’s oh-so-satisfying.
• Anytime Snack. Heavenly Hunks fit every occasion, whether as a healthy snack, a sweet ending to a meal, or a pleasant gift for friends. 

INGREDIENTS

Old Fashioned Gluten-Free Oats- The soft texture of this cookie bar.

Coconut Flakes- Adds a delicious sweetness to every bite.

Cashew Butter– A sub for almond butter if desired for almond butter hunks.

Coconut Oil- Brings the hunk together, making it a tasty and soft bar.

Pure Maple Syrup- Adds natural sweetness to the heavenly hunk cookie.

Brown Sugar– Adds depth to the sweetness from the molasses.

Pure Vanilla Extract- The vanilla flavor enhances the cookie bar.

Mini Dark Chocolate Chips or Chunks- Quality chocolate makes a difference in these cookie bars.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.
2. In a large mixing bowl, add softened butter, brown sugar, white sugar and cream them using a mixer for a couple of minutes until very creamy.
3. Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.
4. In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.
5. Pour the dry ingredients into the wet ingredients and use your mixer, on low speed to combine, but avoid overmixing. Add your chocolate chips and gently fold into your batter.
6. Use a cookie scoop to scoop dough onto the pans, evenly spreading the cookies apart by a couple of inches, with no more than 8 cookies per pan. Bake in the oven for 9-10 minutes, or until the edges of the cookies are done but the center may look slightly underdone. As they cool they will cook through.
7. Once out of the oven, top with additional chocolate chips, if desired. Let the cookies cool before enjoying them!

VARIATIONS for Copycat Heavenly Hunks

1. Add Nuts: Incorporate your favorite nuts such as chopped almonds, pecans, or walnuts for an added crunch and nutty richness
2. Add Dried Fruit: Mix in dried fruits like cranberries, raisins, or chopped dried apricots to bring a burst of sweetness and chewiness.
3. Salted Caramel Flavor: Drizzle caramel sauce over the hunks before baking or sprinkle a pinch of flaky sea salt on top for a satisfying sweet and salty contrast.

Storing these Copycat Heavenly Hunks

Store your Heavenly Hunks at room temperature or refrigerator for 5-7 days in an airtight container to preserve their chewy texture and prevent them from drying out.

Freeze by individually wrapping them in plastic wrap or placing them in a freezer-friendly container. When the craving strikes, let them thaw at room temperature or in the refrigerator.

Copycat Heavenly Hunks

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 21 pieces

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This Copycat Heavenly Hunks recipe is ridiculously quick and easy to make, and your kids will gobble them up! A no-bake simple recipe that results in a delicious dessert or snack that’s naturally gluten-free and dairy-free. This copycat recipe is even better than the store-bought option.

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Ingredients

• 3 1/2 cups gluten-free quick oats, divided
• 3/4 cup coconut flakes
• 2 tbsp brown sugar
• 2/3 cup pure maple syrup
• 1/2 cup coconut oil, melted
• 1/2 cup cashew butter
• 3/4 cup mini chocolate chips

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Instructions

1. Line a bread loaf pan with parchment paper and set aside.
2. Using a high-powered blender, blend 1 1/2 cups of the oats on high to create fine oat flour.
3. In a large bowl, combine the oat flour, remaining dry ingredients, and all wet ingredients excluding chocolate chips.
4. Fold in chocolate chips using a rubber spatula.
5. Add mixture to the prepared bread loaf pan and press down firmly.
6. Put in refrigerator to set for 1-2 hours. Can speed up the process by adding to the freezer for 20 minutes or until they are firm.
7. Cut into bite-size squares and store in the fridge for up to 5-7 days.

Notes

• Store your Heavenly Hunks at room temperature or refrigerator for 5-7 days in an airtight container to preserve their chewy texture and prevent them from drying out.
• Freeze by individually wrapping them in plastic wrap or placing them in a freezer-friendly container. When the craving strikes, let them thaw at room temperature or in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

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These delectable paleo blueberry pancakes are a must on your breakfast table. They come together very easily using many pantry staple ingredients. Topped with butter and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my Crustless Onion Quiche making a fantastically filling breakfast or brunch on the weekends. 

WHY YOU’LL LOVE THESE Fluffy Paleo Blueberry Pancakes

• Delicious Flavor. These fluffy paleo blueberry pancakes are so good no one will even know they are dairy free and gluten-free. The soft and fluffy texture along with the golden-brown edges bursting with fresh blueberry flavors is to die for.
• Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out several ingredients or add them to the recipe. Want to add a handful of nuts? Go ahead. Want to use blueberry syrup instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.
• Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

INGREDIENTS

Almond, Tapicoa, and Coconut Flour- These three flour combo make for a delicious texture and taste while keeping these pancakes paleo.

White Wine Vinegar- The secret ingredient to make these pancakes fluffy.

Almond Milk- The dairy free milk keeps these pancakes paleo and a creamy rich texture.

Egg- Binds everything together to create these delicious pancakes.

Maple Syrup- Adds natural sweetness to the pancakes.

Blueberries- Fresh blueberries are ideal but frozen can also be used.

Salt- Helps balance out all the flavors and sugar.

Baking Soda- Help the pancakes puff up and aid in the light, fluffy texture.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Use chocolate chips. Have a chocolate lover in the house? A handful of chocolate chips thrown into the batter will add an extra sweet chocolate delight to these pancakes.
• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Fruity Twist. Don’t have blueberries around? Not a big blueberry fan? You can easily swap for sliced bananas, chopped strawberries, raspberries, or blackberries.
• Add a topping. Butter and maple syrup are staple toppings for pancakes, but there are also a variety of other options. Coconut whipped cream, honey, additional blueberries, or even blueberry syrup make delicious toppings.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-2 tablespoons of water to thin it out.
• Gently fold blueberries into the batter using a spatula. This will help make sure they don’t get smooshed.
• Use a well-greased pan or skillet. Cook the pancakes on medium-low heat so as too not to burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.
• Use fresh blueberries, if possible. Frozen are fine to use in place too.

STORAGing Fluffy Paleo Blueberry Pancakes

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Fluffy Paleo Blueberry Pancakes

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 8 pancakes
• Diet: Gluten Free

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Looking for the perfect healthy answer to your pancake cravings? These Fluffy Paleo Blueberry Pancakes are it! These delicious grain-free pancakes will rival any regular pancakes. They are made moist, fluffy, and with amazing texture. Enjoy them with maple syrup, or your favorite pancake toppings.

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Ingredients

Dry Ingredients

• 1/2 cup almond flour
• 1/3 cup tapioca flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup blueberries, fresh or frozen (thawed)

Wet Ingredients

• 4 large eggs
• 1/4 cup almond milk
• 1 tbsp maple syrup
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• butter or spray oil to coat the skillet

 

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Instructions

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

Notes

• Using super fine almond flour from blanched almonds is ideal for any paleo baking.
   
• The vinegar is essential to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
   
• Easily freeze the leftover pancakes or double the recipe for an easy breakfast. Then, toast or warm them up in the microwave when desired.

• Prep Time: 10 minutes
• Cook Time: 5 minutes

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Air-fryer bacon-wrapped dates…my new favorite appetizer. They’re quick and easy, and everyone loves these sweet and savory bites. Sweet dates are stuffed with cream cheese, wrapped in salty bacon, topped with sliced jalapeno, and then drizzled in honey after they cook. These pair deliciously with other quick appetizers like our savory Jalapeno Mozzarella Sticks, or for a sweet appetizer, try No Bake Mini Chocolate Cheesecakes.

There never seems to be enough of these bites…addictive, festive, and perfect for holiday entertaining!

WHY YOU’LL LOVE THeSe Air Fryer Bacon Wrapped Dates

• Easy to Make. This Air-Fried Bacon-Wrapped Dates recipe comes together in 30 minutes or less. The longest part is air-frying bacon-wrapped dates, but everything else is easy peasy.
• Flavorful. These little bites are packed with flavor from the sweet dates to the creamy cheese filling to the salty crispy bacon. The sweet and savory flavor packs a punch in every bite.
• Crowd favorite. Fact- these bacon-wrapped dates are addicting! They are going to be a crowd-pleaser and won’t last long.

INGREDIENTS

Cream Cheese- The softened cream cheese adds a savory punch to these sweet and salty bacon-wrapped dates.

Chives- The thinly sliced chives offer a fresh note to these yummy bites.

Dates- The star of the show! The pitted dates are delicious sweet and decadent.

Bacon– This is the cherry on top for these bacon-wrapped dates. The salty flavor of the crispy bacon is addicting paired with the sweet dates.

Jalapeños- I like spicy so the thinly sliced jalapeno on each date offers a tasty spice to the sweet and salty appetizers.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a small bowl, stir together the cream cheese, chives, and paprika. Set it aside.
2. Cut lengthwise down the side of each date, cutting just far enough so the date can be opened up like a book but not through the other side. Stuff each date with about 1 teaspoon of the cheese filling and fold the date closed.
3. Wrap each date with a halved bacon piece, top with a jalapeño slice, and secure with a toothpick. Place on a dish and continue this process until all 20 dates are filled and wrapped.
4. Preheat the air fryer to 390°F, for 3 minutes. Place the wrapped dates in the air fryer basket so they are not touching each other. Set the timer for 10 minutes. When time is up, open the air fryer drawer and give the basket a good shake, or use tongs to flip the dates over. Continue cooking for 3-5 minutes, or until bacon is crisp.
5. Drain on a paper towel and immediately drizzle the hot dates with the honey. Transfer dates to a serving platter and serve hot. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the filling. Not a fan of cream cheese? Try goat cheese, a salty and delicious cheese filling.
• Skip the spice. To reduce that spicy flavor, leave out the sliced jalapeno. These bites will still be delectable.

Tips/STORAGE

The dates can be assembled one day before serving and baked off.

Don’t overfill as the cheese will melt and leak out while the dates are baking.

Wrap each date so that there is just a small amount of overlap and secure it with a toothpick. To prevent the bacon from coming off the date, insert the toothpick in the meaty part of the bacon and not the fat. If the bacon slice has too much of an overlap, part of it will not cook evenly.

These bacon-wrapped dates are best enjoyed the day they are cooked.

Air Fryer Bacon Wrapped Dates

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 20 dates

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These Air-Fryer Bacon-Wrapped Dates are a sweet and savory appetizer for your next party. The dates are stuffed with a cream cheese spread, wrapped in bacon, topped with sliced jalapeno, and drizzled with honey. This sweet and salty appetizer is a quick recipe that cooks perfectly in under 15 minutes and is a crowd-pleaser for your next party, brunch, or holiday dinner.

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Ingredients

• 2 oz cream cheese, softened
• 1 tbsp thinly sliced chives, plus more for garnish
• 1/4 tsp paprika
• 20 medjool dates, pitted
• 10 slices bacon (not thick-cut), halved crosswise
• 2 jalapeños, cut into 20 (1/4-inch thick) slices
• 2 tbsp honey, optional

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Instructions

1. In a small bowl, stir together the cream cheese, chives, and paprika. Set it aside.
2. Cut lengthwise down the side of each date, cutting just far enough so the date can be opened up like a book but not through the other side. Stuff each date with about 1 teaspoon of the cheese filling and fold the date closed.
3. Wrap each date with a halved bacon piece, top with a jalapeño slice, and secure with a toothpick. Place on a dish and continue this process until all 20 dates are filled and wrapped.
4. Preheat the air fryer to 390°F, for 3 minutes. Place the wrapped dates in the air fryer basket so they are not touching each other. Set the timer for 10 minutes. When time is up, open the air fryer drawer and give the basket a good shake, or use tongs to flip the dates over. Continue cooking for 3-5 minutes, or until bacon is crisp.
5. Drain on a paper towel and immediately drizzle the hot dates with the honey. Transfer dates to a serving platter and serve hot. Enjoy!

Notes

• The dates can be assembled one day before serving and baked off. For less spice, you could use pickled jalapeño slices instead of fresh.
• Don’t overfill as the cheese will melt and leak out while the dates are baking.
• Wrap each date so that there is just a small amount of overlap and secure it with a toothpick. To prevent the bacon from coming off the date, insert the toothpick in the meaty part of the bacon and not the fat. If the bacon slice has too much of an overlap, part of it will not cook evenly.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

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If you’re a fan of dessert recipes, such as Brown Butter Sourdough Chocolate Chip Cookies and Easy Sourdough Cinnamon Rolls, you’re going to love this Easy Paleo Apple Crisp Recipe.

Fruit crisps and crumbles are some of my favorite fall desserts. They’re easy to make with whatever fruit happens to be in season. I love the delightful combination of tastes and textures: tangy stewed fruit, salty-sweet crumble, and scoops of melty ice cream.

I encourage you to give this apple crisp a try on one of these cold winter nights. It is an excellent way to use up those apples or any fruit crisps you have hanging around on your countertop.

WHY YOU’LL LOVE THIS Easy Paleo Apple Crisp

• Easy to Make. This apple crisp comes together in under 20 minutes. The longest part is cooking down the apples, but then everything else is easy to put together. This apple crisp is so delectable and requires simple ingredients.
• Flavorful. This Easy Paleo Apple Crisp checks all the dessert boxes. The sweet-tart apples, bright cinnamon flavors, fresh lemon juice, and a flavorful crumble topping are tasty with every bite.
• Healthy Dessert. A delicious dessert that’s also made with healthy ingredients? That’s a win in my book. It’s grain-free, paleo, dairy-free, and made with simple ingredients.

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the crumble come together and makes the topping clumpy.

Walnuts/Pecans- Gives the topping its crunchy texture. You swap out the type of nuts for your favorite nut mixture.

Ground Cinnamon– Adds flavor and spicy goodness.

Coconut Sugar- Adds natural sweetness. You can use brown sugar if preferred.

Butter- Brings the crumble together, making it rich and streusel-like.

Apples- The star of the show. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.

Lemon/Salt- Fresh lemon juice and salt helps sharpen the flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Grease 4 ramekins with butter and place them on a baking sheet (in case of spills). Set it aside.
2. In a small bowl, mix 1 tbsp maple syrup, 1 tbsp almond flour, 1 cup chopped walnuts, 1/2 cup chopped pecans, along with 2 tbsp of butter, 1 tbsp of cinnamon, 2 tbsp of coconut sugar, and a pinch of salt. Combine it with a rubber spatula until it reaches a crumble consistency, and set it aside.
3. To a large skillet, melt the last 1 tbsp of butter over medium heat and add the sliced apples. Stir to coat them and cover the pan with a lid to help steam and soften the apples, about 8-10 minutes.
4. Once softened, sprinkle the apples with the remaining 1/2 tbsp of cinnamon, 2 tbsp of coconut sugar, a pinch of salt, and the juice of 1 lemon. Mix well and remove from heat.
5. Evenly divide the softened apple mixture among the 4 ramekins and top them with the crumble mixture. Place the baking sheet with the ramekins in the oven for 13-15 minutes, or until the crumble mixture has browned on top. Enjoy alone or with your favorite vanilla ice cream.

SUBSTITUTIONS/VARIATIONS

• Switch up the apple. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.
• Change the nuts. Use your favorite nuts in this recipe like almonds, instead of pecans.
• Use one pan. This recipe is made as an individual apple crisp, but you can use a 9-inch round baking dish for one large paleo apple crisp. The baking temperature can stay the same, but the baking time will be 15- 20 minutes, so keep an eye on it.

STORAGE

This apple crisp is best within a few hours of baking, but leftovers keep well covered and refrigerated for up to 3 days, or frozen for up to 2 months. I love eating cold leftovers for breakfast with a scoop of plain yogurt. Or you can reheat them in a 350º oven, for about 10 minutes, or longer if frozen.

Easy Paleo Apple Crisp

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 4

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This Easy Paleo Apple Crisp with crumble topping is a perfect fall treat! With tender sweet-tart apples and a crunchy spiced topping, this recipe makes for a cozy fall (or anytime!) dessert. It’s grain-free, paleo, dairy-free, and made with simple ingredients, which makes it a healthy treat!

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Ingredients

• 1 tbsp maple syrup
• 1 tbsp blanched almond flour
• 1 cup raw walnuts, chopped
• 1/2 cup raw pecans, chopped
• 1 1/2 tbsp ground cinnamon, divided
• 4 tbsp coconut sugar, divided
• 3 tbsp softened butter, divided
• 3 medium apples, peeled, cored, and thinly sliced
• juice of 1 lemon
• pinch of salt

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Instructions

1. Preheat the oven to 350 degrees. Grease 4 ramekins with butter and place them on a baking sheet (in case of spills). Set it aside.
2. In a small bowl, mix 1 tbsp maple syrup, 1 tbsp almond flour, 1 cup chopped walnuts, 1/2 cup chopped pecans, along with 2 tbsp of butter, 1 tbsp of cinnamon, 2 tbsp of coconut sugar, and a pinch of salt. Combine it with a rubber spatula until it reaches a crumble consistency, and set it aside.
3. To a large skillet, melt the last 1 tbsp of butter over medium heat and add the sliced apples. Stir to coat them and cover the pan with a lid to help steam and soften the apples, about 8-10 minutes.
4. Once softened, sprinkle the apples with the remaining 1/2 tbsp of cinnamon, 2 tbsp of coconut sugar, a pinch of salt, and the juice of 1 lemon. Mix well and remove from heat.
5. Evenly divide the softened apple mixture among the 4 ramekins and top them with the crumble mixture. Place the baking sheet with the ramekins in the oven for 13-15 minutes, or until the crumble mixture has browned on top. Enjoy alone or with your favorite vanilla ice cream.

Notes

• This dessert is best served after baking but can be prepped ahead of time to save on time. For example, slicing the apples and creating the crumble topping.
• The ingredients are made to follow paleo guidelines, but you can swap ingredients out if needed like coconut sugar for brown sugar or almonds instead of pecans.
• The type of apple can be easily swapped with your favorite apple crisp choice.
• Another great paleo topping besides dairy-free vanilla ice cream is coconut whipped topping. It pairs well with this dessert. 

• Prep Time: 20 minutes
• Cook Time: 15 minutes

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As the weather gets colder, I like to eat more warm, comforting food. I love a good, hearty soup that is easy and filling. This Crockpot Gluten-Free Chili does not disappoint, just like my One Pan Creamy Chicken Gnocchi. It is a flavorsome soup to enjoy for lunch or as a main dish. The ground bison, beans, fresh tomatoes, and a spice blend taste heavenly with garnishes like cheese, sour cream, or green onions. Pair the chili with a side of cornbread and it’s the ultimate comfort food.

I encourage you to give this chili a try on one of these cold fall and winter days. It is an excellent way to use up those canned beans you’ve been staring at all year in your pantry.

WHY YOU’LL LOVE THIS Crockpot Gluten-Free Chili

• Easy to Make. This chili comes together in under 15 minutes. The longest part is cooking the beef, but then everything else is easy with putting all the other ingredients into the crockpot, and you set it and forget it. This chili is so delicious and doesn’t have too many ingredients to prep.
• Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful soups. This Crockpot Gluten-Free Chili checks all those boxes. The ground bison, beans, fresh tomatoes, and a robust blend of spices in a slow cooker are mouthwatering with every bite.
• Healthy Dish. This chili should be called all the healthy things because every single ingredient is healthy for you. This soup provides a great mix of healthy carbs, proteins, fiber, and fats.

INGREDIENTS

Ground Bison- A good chili starts with quality beef. Quality beef enhances the flavors and overall texture of the chili.

Chili Mix Seasoning- A shortcut to chili making is buying the chili seasoning already mixed.

Pinto Beans/Black Beans- These two beans make for a delicious chili, but you can always substitute or add to with your preferred beans.

Tomato Paste– The savory tomato paste brings so much flavor to the chili.

Beef Broth- The delicious beef broth brings forth the mild, soupy consistency in the chili.

White Onion- The caramelized onion brings sweetness and flavor to the chili.

Garlic- This is the flavor powerhouse that brings the chili to life.

Tomatoes- Fresh and rendered down tomatoes add the perfect amount of sweetness and savoriness to the chili.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Lined a crockpot with a crockpot liner for easy clean-up. Place all canned items in the crockpot (drained/washed beans, tomato paste, and beef stock).
2. In a medium pan, brown the beef. Then drain the beef and add in chili seasoning with about ¼ cup water. Once the water and seasoning are absorbed, remove the beef and put it in the crock pot.
3. In the same pan, add some oil and caramelize the diced onions. Once caramelized, add the pressed garlic and mix for 1 minute. Once done add both to the crock pot.
4. Also in the same pan, add oil, and once hot, add the diced tomatoes until they are rendered down, and add those to the crock pot.
5. Gently, mix all the ingredients in the crockpot and cook on low for about 6 hours or on high for 4 hours.
6. Serve warm and top with sour cream, shredded cheese, green onions, and sliced jalapenos for extra spice.

SUBSTITUTIONS/VARIATIONS

• Switch up the beef. Not a fan of ground bison? No biggie you can use ground beef or ground turkey.
• Change the beans. Use your favorite beans in this recipe or add more bean varieties.
• Use different cheese. I used cheddar, but a spicy pepper jack would be delicious for a nice spicy kick.
• Add some spice. If you like spice, mix in a few teaspoons of chili powder or cayenne pepper to the chili mixture.

STORAGE

For storing this chili, place leftovers in an air-tight container and store it in the refrigerator for up to 4 days. Reheat chili on the stove or a microwave-safe bowl.

For freezing chili, use a freezer bag to store chili and remove any excess air. Lay the chili bag flat in the freezer for optimal storage. Freeze for up to three months.

Crockpot Gluten Free Chili

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• Author: Michelle Powell
• Total Time: 25 minutes + 6 hours
• Yield: 6-8

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This is the best Crockpot Gluten-Free Chili recipe. It is the ultimate comfort food, combining ground bison, beans, fresh tomatoes, and a robust blend of spices in a slow cooker. It’s easy to throw together and is a crowd-pleaser that’s great on its own or topped with your favorite garnishes like cheese, sour cream, or green onions.

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Ingredients

• 2 cans 16oz pinto beans, drained and washed
• 2 cans 16oz black beans, drained and washed
• 1 can 8oz tomato paste
• 1 can 16oz beef broth 
• 1 lb ground bison (or any beef)
• 4 tbsp chili mix seasoning
• 1 white onion, diced
• 4 cloves garlic, pressed
• 3 tomatoes, diced

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Instructions

1. Lined a crockpot with a crockpot liner for easy clean-up. Place all canned items in the crockpot (drained/washed beans, tomato paste, and beef stock).
2. In a medium pan, brown the beef. Then drain the beef and add in chili seasoning with about ¼ cup water. Once the water and seasoning are absorbed, remove the beef and put it in the crock pot.
3. In the same pan, add some oil and caramelize the diced onions. Once caramelized, add the pressed garlic and mix for 1 minute. Once done add both to the crock pot.
4. Also in the same pan, add oil, and once hot, add the diced tomatoes until they are rendered down, and add those to the crock pot.
5. Gently, mix all the ingredients in the crockpot and cook on low for about 6 hours or on high for 4 hours.
6. Serve warm and top with sour cream, shredded cheese, green onions, and sliced jalapenos for extra spice.

Notes

• For easy cleanup, I recommend using a crockpot liner. This is the best invention ever!!
• Not a Bison fan? You can use any ground beef you’d like. The chili will still be delicious.
• For storing this chili, place leftovers in an air-tight container and store it in the refrigerator for up to 4 days. Reheat chili on the stove or a microwave-safe bowl.
• For freezing chili, use a freezer bag to store chili and remove any excess air. Lay the chili bag flat in the freezer for optimal storage. Freeze for up to three months.

• Prep Time: 10 minutes
• Cook Time: 15 mins 6 hours

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WHY YOU’LL LOVE This Avocado Blueberry Quinoa Salad

Fresh Avocado. The fresh, ripe avocado adds a delicious texture and creamy flavor to this healthy salad. When choosing avocados for this salad, firm but ripe is what you’re looking for.

Cilantro Lime Dressing. The cilantro lime dressing pulls this salad together. It is the cherry on top and gives it that mouthwatering flavor in every bite.

Add Ins. We add all kinds of toppings, like fresh blueberries, sweet corn, tangy feta, chopped pistachios, and red onion. These delicious add ins remind me of all my other flavor-packed salads that offer that same mouthwatering bite.

INGREDIENTS

Cilantro Leaves- The start of the delicious dressing in this healthy salad.

Fresh Lime Juice- The fresh lime balances all the sweet and tangy flavors.

Quinoa- The main ingredient and protein-packed.

Ripe Avocado– The creamy texture this salad needed to enhance the eating experience.

Blueberries- The fresh blueberries give this salad a fresh summer bite each time.

Sweet Corn- The added crunch and sweetness that pairs well with the tangy dressing.

Pistachios- The crunch this salad needs from all the creamy textures.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro. 
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold. 

Avocado Blueberry Quinoa Salad SUBSTITUTIONS/VARIATIONS

• Dairy Free Option? Remove feta cheese to make it dairy-free.
• Berry Replacement? Blueberries can be replaced with any berry.
• Nut Alternative? Pistachios can be swapped with almonds or cashews. 

STORAGE

The salad is perfect on its own or works well as a side salad paired with a protein of your choice.

Store salad in an air-tight container for up to 2 days.

Avocado Blueberry Quinoa Salad

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

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Packed with fresh blueberries and corn, tangy feta, chopped pistachios, and diced red onion, this avocado blueberry quinoa salad is perfect for a healthy weekday salad!! Easy, delicious, and quick to assemble, it’s finished in a mouthwatering cilantro lime dressing! Plus, it’s vegetarian-friendly and gluten-free too!

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Ingredients

Cilantro Lime Dressing Ingredients:

• 1/3 cup packed cilantro leaves
• 1/2 cup olive oil
• 2 tbsp fresh lime juice
• 1/2 jalapeno, seeded
• 1/2 tsp salt
• freshly ground black pepper

For The Salad:

• 1 cup cooked quinoa
• 1 firm but still ripe avocado, sliced or diced
• 1 cup blueberries
• 1 cup fresh sweet corn
• 1/2 cup red onion, finely diced
• 1/2 cup pistachios, chopped
• 1/2 cup cilantro, diced
• 1/2 cup feta, optional

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Instructions

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold.

Notes

• Remove feta cheese to make it dairy-free.
• Blueberries can be replaced with any berry.
• Pistachios can be swapped with almonds or cashews.
• The salad is perfect as a meal or as a side salad paired with any protein.
• Store salad in an air-tight container for up to 2 days.

• Prep Time: 15 minutes

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WHY YOU’LL LOVE THESE Crispy Potato Tacos

Skin On Mashed Potatoes. The fresh mashed potatoes are the star of this show from the garlic seasoning to the creamy texture of the potato. We keep the skin on for a delicious texture and makes for a good potato taco.

Crispy Tortillas. The crispy tortilla is topped with sea salt and lime juices immediately after frying and it takes these tacos to another level.

Toppings. Mix in all kinds of toppings, like freshly shredded cheese, lettuce, pico de Gallo, juice from fresh limes, and cilantro.

INGREDIENTS

Yukon Gold Potatoes- The creaminess of these potatoes makes these tacos so delicious.

Corn Tortillas- The corn tortilla gets a beautiful crispy shell in the olive oil.

Olive Oil- The olive oil can withstand high heat and gives a crisp brown color.

Sea Salt/Ground Cumin/Garlic Powder– This spice combo brings the mashed potatoes to another flavor level.

Shredded Cheddar Cheese- The melted cheese pairs well with the creamy potatoes and crispy taco shell.

Limes- The start of a good taco bite and a fresh squeeze is placed on the taco shell right after frying.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
2. Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny. 
3. Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
4. Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
5.  Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
6. Top the crispy potato tacos as desired and serve warm!

SUBSTITUTIONS/VARIATIONS

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.

STORAGE

These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.

Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

Crispy Potato Tacos

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• Author: Michelle Powell
• Total Time: 45 minutes
• Yield: 12 tacos
• Diet: Gluten Free

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Description

Crispy Potato Tacos are an easy weeknight dinner recipe that takes 30 minutes to make! These mouth-watering tacos are crispy on the outside, and seasoned mashed potatoes with melted cheese on the inside. Crunchy, delicious, and easy to make, these are always crowd-pleasers.

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Ingredients

POTATO TACOS

• 1 1/2 lbs Yukon gold potatoes, skin-on/halved
• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• olive oil, for frying
• sea salt, for after frying
• 3 sliced limes, for after frying

TOPPINGS

• 2 cups shredded cheddar lettuce
• 1/4 cup chopped cilantro, optional
• sour cream, optional
• diced tomatoes, optional

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Instructions

1. Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
2. Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny. 
3. Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
4. Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
5.  Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
6. Top the crispy potato tacos as desired and serve warm!

Notes

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.
• These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.
• Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

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Summertime is the best time of year for healthy and delicious salads. They are cool and refreshing to the taste like my Goat Cheese Strawberry Salad and this Lemon Garlic Kale Salad. Salads can be a delightful treat on a hot day and this Peach, Tomato, Burrata salad is no exception. 

The fresh juicy peaches and cherries are so sweet. While the tomatoes are bursting with flavor then add the decadent burrata cheese that is so creamy, and you have yourself a mouthwatering salad. 

I must also add the vinegarette doesn’t disappoint either. It is infused with olive oil, garlic, honey, balsamic vinegar and herbs to give this amazing summer salad a zing.

I love how the fresh produce is so abundant and available, this time of year making it the perfect season to enjoy this nutritious salad.

WHAT YOU WILL LOVE ABOUT THIS SALAD

• Taste like Summer. Biting into a summer peach is heavenly. The natural sweetness from the juicy peaches and cherries combines so well with the acidity from the fresh tomatoes. The buttery and creamy texture of the Burrata cheese compliments all the fresh herbs making for a delicious salad.
• Easy to Assemble. This salad comes together with a few ingredients plus the dressing. It is simple to assemble and have on the table in a short amount of time.
• Fresh Vegetables and Fruit. A summer salad boosting with fresh vegetables and fruits of the summer. This salad is a perfect way to use up fresh produce from your local farmers market or your own garden.

INGREDIENTS

For the Vinegarette:

Extra Virgin Olive Oil- The base of the salad dressing.

Balsamic Vinegar- Adds tangy sweetness when combined with the olive oil.

Honey- A splash of sweet to the dressing.

Shallots- Finely chopped.

Garlic- Freshly pressed cloves.

Lemon Zest- Hints of citrus in the dressing.

Fresh Herbs- Fresh dill, thyme and basil that are finely chopped.

Red Pepper Flakes- Adds a hint of spice against the cool salad.

Salt + Black Pepper- To taste

For the Salad:

Cherry Tomatoes- Halved without blemishes.

Peaches- Fresh, juicy and ripe to be sliced into wedges.

Cherries- Fresh, then pitted and halved.

Burrata Cheese- An Italian cheese that’s broken up on top of the salad.

Pumpkin Seeds- Toasted to add a bit of crunch to the salad.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. To make the vinaigrette: combine all ingredients in a bowl and whisk until smooth. Taste and adjust the chili flakes, salt and pepper. Set it aside.
2. In a mixing bowl, toss the tomatoes, peaches and cherries with 1/3 of the dressing. Let sit for 15 minutes at room temperature.
3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.

SUBSTITUTIONS/VARIATIONS

• Peaches. Use nectarines instead.
• Cherry Tomatoes- Grape tomatoes halved, or heirloom tomatoes sliced can be used.
• Cherries- Any small berry such as blueberries, blackberries or raspberries can be used in place.
• Burrata Cheese- Mozzarella or Ricotta.
• Pumpkin Seeds- Any favorite nut or seed- sunflower seeds, pine nuts, walnuts, pecans or pistachios.
• Add meat- Craving a little meat? Sliced prosciutto, grilled chicken or shrimp goes great with the fresh vegetables and fruit.

TIPS

• Prepare vegetables and fruit. Before assembling the salad, the peaches must be sliced and tomatoes and cherries halved to help save on time putting the salad together.
• Quality ingredients. Using high quality ingredients ensures a more flavorful and tasty salad. Local sourcing is best but nice ripe vegetables and fruit from the store can be sourced well too.
• Fresh herbs. The fresher the better when it comes to herbs. I highly recommend fresh herbs from a garden or local market. If you don’t have access to fresh, dried can be used in the dressing too.
• Season dressing to taste. With the red pepper flakes included as one of the ingredients in the dressing, it is best to season to your taste buds. If you want spicier, you can always add more.
• Room temperature burrata. For the burrata to ooze out and be the creamiest, let it sit out 30 minutes before serving.
• Don’t mix burrata with salad ingredients. After you have prepared the salad, then tear off pieces of the burrata and place around the salad.

STORAGE

Store remaining ingredients separately in airtight containers in the refrigerator for up to a day. Separately storing them will help ensure they do not get soggy.

FAQ

What is burrata cheese?

Burrata is an Italian cheese made from cream and Mozzarella. The outer shell is mozzarella while the inside contains cream and stracciatella which gives it the soft and creamy texture like butter.

Can I make this salad ahead of time?

The individual ingredients can be prepped ahead of time and stored in the refrigerator. To maintain freshness of the salad, it is best to assemble right before serving. The dressing can be made a day or two in advance and stored in the refrigerator in a jar with a sealed lid.

What can I serve with this salad?

This Peach, Tomato, Burrata Salad is a great side dish or light lunch. It pairs well with toasted bread, any grilled meat or a summery pasta dish.

The Best Peach, Tomato, and Burrata Salad

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Summer is here and this salad is a must on your menu to enjoy. Fresh juicy peaches, cherries and tomatoes topped with creamy burrata cheese, and a garlicky honey infused vinegarette is a taste of summer in every bite.

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Ingredients

Vinegarette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1/2 shallot, finely chopped
• 1 clove garlic, pressed
• 1 teaspoon lemon zest
• 1/4 cup fresh basil, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon red pepper flakes
• kosher salt and black pepper, to taste

Salad

• 1 1/2 –2 cups cherry tomatoes, halved
• 3 peaches, sliced into wedges
• 1 cup fresh cherries, pitted and halved
• 4–8 ounces burrata cheese, at room temperature
• 1/4 cup toasted pumpkin seeds

 

 

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Instructions

1. To make the vinaigrette: combine all ingredients in a bowl and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper. Set it aside.
2. In a mixing bowl, toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit for 15 minutes at room temperature.
3. Using a large platter, spread the tomatoes, peaches, and cherries mixture onto the platter. Then, break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.

 

Notes

• The salad is best enjoyed the day it’s prepared.
• The pumpkin seeds can be swapped with your favorite seed or nut.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: salads
• Cuisine: American

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Sometimes some of the simplest salads are so delicious. This lemon garlic kale salad is one of them. With just a few pantry staple ingredients, this salad comes together in under 15 minutes and is so good for you.

The lemon infused garlicky dressing coats every inch of the kale giving the salad a tangy taste that compliments the kale. Topped with croutons and freshly grated parmesan cheese to be a mouthwatering delight.

I enjoy this salad as a great side for Sunday dinners and sometimes during the week for lunch. It also would work wonderful for any holiday gathering since it can be made ahead just like this No Mayo Potato Salad with Bacon.

If you like salads as much as I do, I highly recommend trying my Goat Cheese Strawberry Salad. The fresh berries this time of year are amazing!

WHY I LOVE THIS LEMON GARLIC KALE SALAD

• Versatile Salad. This salad works great as a side salad for dinner, quick lunch or as a dish at a party. It also can be made into a full meal especially if you decide to add to it. See the variation section for suggestions of add-ins to the salad.
• Basic Ingredients. Most of the ingredients in this salad you probably have in your pantry or refrigerator. If not, they are very easily sourced at your local grocery store. This salad comes together using a total of 8 ingredients.
• Bold Flavor. This salad has it all! Crunchy, tangy, garlicky, and salty. The dressing melds so well throughout the kale leaving every bite bursting with these flavors. The crunch of the croutons and sharpness of the cheese bring a wonderful addition to the mix.

INGREDIENTS

Kale- Pre-washed bagged or fresh is fine to use.

Gluten Free Croutons- Adds an amazing crunch to the salad. If not worried about being gluten free, use regular croutons.

Parmesan Cheese- Freshly grated to top salad is recommended. Pre-shredded cheese can contain excess starches which can change the flavor.

Extra Virgin Olive Oil- The base of this delicious salad dressing.

Lemon Juice- The perfect touch of acidity and lemon flavoring to the dressing. Fresh over bottled is recommended for best flavors.

Garlic- Pressed cloves that will infuse into the salad dressing.

Black Pepper- Added flavor to dressing.

Sea Salt- To massage into the kale to soften.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it begins to soften. About 1-2 minutes. Set aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to fully combine.
4. Add the gluten free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

VARIATIONS

• Use a different green. Spinach, Swiss Chard, and Arugula can all be used instead of kale.
• Add a protein. To make this a more well-rounded salad, you can add grilled shrimp, scallops, chicken, chickpeas or quinoa to boost the protein.
• Add chopped fruit. Add a hint of sweetness with some diced apples, cherries, pomegranate, or cranberries.
• Add crunchy nuts. Sliced almonds, walnuts or even pine nuts go well with this type of salad.
• Add vegetables. Bulk up your vegetables by adding cherry tomatoes, sliced cucumbers, avocado, bell peppers or roasted sweet potatoes to the mix.
• Change up the cheese. You can use goat or feta cheese in place of the parmesan.
• If going dairy free, you can omit the parmesan or use your favorite dairy free brand. 

TIPS

• Pre-wash salad greens. This will help get off any excess residue or dirt that maybe on it especially if you are using fresh.
• Massage salt into the kale. This helps the kale begin to soften and lessen in bitterness.
• Use homemade or store bought croutons. Gluten free croutons are available in most grocery stores. You can also make your own by using day old gluten free bread that has sat out to make them at home.
• To save time, make the dressing ahead of time and refrigerate in a mason jar with a sealed lid until ready to use.
• Use freshly grated parmesan cheese, if possible. The quality and flavor is preferred over the pre-shredded package ones.

STORAGE

Store leftover salad in an airtight container in the refrigerator for up to 2 days.

FAQ’S

Can this salad be made ahead of time?

Yes, this is a great salad that can be made ahead. In fact, this gives the dressing more time to meld and the kale to get softer.

How long should you massage kale for the salad?

Only about 1-2 minutes. It doesn’t need to be massaged for long. Just long enough to get the salt in.

What is the best type of kale for the salad?

There are a few varieties such as curly kale, dinosaur kale and red Russian kale. Each type has its own texture and flavor but it’s totally up to your preference and what is available to you.

Can I use anything in place of the lemon juice?

Apple cider vinegar, lime juice, and even balsamic vinegar could be used in place. It will definitely change the flavor profile but still should taste amazing. Let me know if you tried this.

Simple Lemon Garlic Kale Salad

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Fresh, easy and flavorful, this simple Lemon Garlic Kale Salad is a must to try. Packed with garlicky lemon flavor and a little bit of crunch, it’s sure to be a crowd pleaser at any gathering or a quick lunch option.

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Ingredients

• 3 cups of prewashed kale
• 1 cup gluten-free croutons
• 1/2 cup freshly grated parmesan cheese, optional
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, pressed
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

 

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Instructions

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it softens. About 1-2 minutes. Set it aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic, and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to combine fully.
4. Add the gluten-free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

 

Notes

• The grated parmesan cheese can be excluded for a dairy-free option. The salad will still taste delicious.
• Store salad in an airtight container in the fridge for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: salads

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As the weather gets warmer, I move towards eating more salads. I love a good healthy salad that is light and refreshing. This goat cheese strawberry salad does not disappoint just like my no mayo potato salad with bacon. It is a wonderful salad to enjoy for lunch or as a main dish when I add grilled chicken or shrimp to it. The juicy fresh strawberries, tangy goat cheese and crunchy roasted pecans taste heavenly with the mix of greens.

Ok, I have shared about the salad but now let me tell you about the dressing. It tastes like perfection. I’m not exaggerating here. Truly, this creamy poppyseed dressing will blow your mind. It is such an amazing blend of sweetness with tanginess along with those crunchy poppyseeds that are perfect throughout the salad.

I encourage you to give this salad a try on one of these hot summer days. It is an excellent way to use up those delicious strawberries this time of year!

WHY YOU’LL LOVE THIS SALAD

• Easy to Make. This salad comes together in under 30 minutes. It can also be assembled before hand and stored in the refrigerator covered. The dressing can be made in advance too. This salad is so delicious and doesn’t have too many ingredients to prep.
• Flavorful + Light. With summertime right around the corner, give me all the nutritious, light and flavorful salads. This Goat Cheese Strawberry Salad checks all those boxes. The crisp salad greens, fresh juicy strawberries, crunchy pecans, red onions and creamy goat cheese topped with a tangy vinaigrette are mouthwatering with every bite.
• Healthy Dish. This salad should be called all the healthy things because every single ingredient is absolutely healthy for you. This salad provides a great mix of healthy carbs, proteins and fats. If you are wanting a little more protein add some grilled chicken or shrimp to the mix.

INGREDIENTS

For the Strawberry Salad:

Pecans- These nuts add a touch of crunch and sweetness to the salad.

Red Onion- Thinly sliced to give the salad a nice crunch.

50/50 Arugula/Spinach Blend- This can easily be found in the produce section of the grocery store.

Strawberries– Fresh and local are the best but use whatever you have on hand.

Goat Cheese- Choose a firm goat cheese that doesn’t crumble but is creamy and can be cut into chunks.

For the Poppyseed Dressing:

Balsamic Vinegar- This adds a bit of sweetness and acidity to the dressing. Note this is not the same as balsamic glaze.

Extra Virgin Olive Oil- The base of the dressing. In a pinch, you can use avocado oil.

Honey- Adds a perfect amount of sweetness to the oil and vinegar.

Dijon Mustard- Adds a depth and hint of tang to the dressing. It is not overpowering, and you don’t even taste the Dijon.

Poppy Seeds- The ingredient that this dressing is named after. These small seeds provide a crunch that blends well with all the other ingredients in the dressing.

Salt + Pepper- Add to taste and season.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350F. Lining a baking sheet with parchment paper, spread the pecans in a single layer. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of the pecan is tan when the pecan is broken in half. Move to a cutting board and give a rough chop.
2. In a bowl, place the sliced onions and cover with cold water. Let sit while you prepare the rest of the salad. This keeps their flavor but releases the intense onion bite.
3. In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
4. Using a large serving bowl, place the 50/50 salad blend. Add the strawberries. Drain the red onion and add it as well. Drizzle half the dressing over the salad and toss to coat the leaves. You want the spinach leaves to moisten nicely but not swim in the dressing. Add a little more if needed to suit your preferences.
5. Sprinkle in the goat cheese chunks and pecans. Toss lightly to combine. Serve immediately with extra dressing on the side as desired.

SUBSTITUTIONS/VARIATIONS

• Switch up the greens. Arugula or spinach greens by themselves are fine for this salad. You can also use romaine or butter lettuce too.
• Change the nuts. Chopped walnuts, pistachios and silvered almonds all work well.
• Use different cheese. Feta or crumbled blue cheese are the best substitute to goat cheese. You can also use shredded parmesan too.
• Add some seeds. Sunflower, pumpkin or extra poppyseeds to the mix.
• Add more berries. Blueberries, blackberries and raspberries all taste wonderful in this salad.
• Add a protein. Wanting to make this a main dish? Bulk it up with some added protein such as grilled chicken, tofu, shrimp, steak or sliced turkey.

TIPS

• Make the dressing ahead of time. This dressing can be made a few days before using. You want to store it in the refrigerator then shake well before applying to salad.
• Toast the pecans. This step will help bring out the flavors of the nut.
• Place the onion slices in cold water. While this step isn’t necessary, I strongly recommend it so that it lessens the intensity of the onion.
• Cut and quarter the strawberries. Make sure to hull the strawberries and cut them into quarters so they are the perfect size to enjoy in the salad.
• Choose quality goat cheese. The best type of goat cheese to use is one that is firm and can be cut into chunks.
• Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftovers.
• Make it a main dish. When I ‘m wanting to make this a main dish, I love to add grilled chicken on top of the salad.

STORAGE

For storing this salad, you want to separate out each individual ingredient and place into individual containers or resealable bags. They can be stored in the refrigerator up to 4 days.

For the dressing, place in an airtight container or mason jar with a lid into the refrigerator for up to 5 days. Shake before serving.

FAQ’S

Can I use other types of berries for this salad?

Yes, this salad is delicious with blueberries, blackberries or raspberries. The poppyseed dressing goes well with any type of berries. You can swap them out or add them in for more berry goodness.

Can I make this salad recipe dairy free?

To make this salad dairy free, leave off the goat cheese. You can use your favorite dairy free cheese in place.

Goat Cheese Strawberry Salad

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Goat Cheese Strawberry Salad is one of my favorite summer salads that combines deliciously fresh strawberries, tangy goat cheese with a creamy balsamic poppyseed vinaigrette. It is a perfect side dish or a light main meal.

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Ingredients

For the Strawberry Spinach Salad:

• 3/4 cup raw pecans
• 1/2 small red onion, thinly sliced
• 10 ounces 50/50 arugula and spinach blend
• 1 quart strawberries hulled and quartered (about 1 pound)
• 4oz goat cheese, cut into small pieces

For the Poppyseed Dressing:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons poppy seeds
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

 

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Instructions

1. Preheat the oven to 350F. Lining a baking sheet with parchment paper, spread the pecans in a single layer. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Move to a cutting board and give a rough chop.
2. In a bowl, place the sliced onions and cover with cold water. Let sit while you prepare the rest of the salad. This keeps their flavor but releases the intense onion bite.
3. In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
4. Using a large serving bowl, place the 50/50 salad blend. Add the strawberries. Drain the red onion and add it as well. Drizzle half the dressing over the salad and toss to coat the leaves. You want the spinach leaves to moisten nicely but not swim in the dressing. Add a little more if needed to suit your preferences.
5. Sprinkle in the goat cheese chunks and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Notes

• Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days.
• Adding grilled chicken would make this a great main dish.
• Refrigerate leftover dressing in an airtight container for 5 days, then shake before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Cuisine: American

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