Side Dishes – The Wheatless Kitchen

Crunchy Thai Peanut Cabbage Salad

Candace Bell — Sat, 07 Mar 2026 18:01:00 +0000

If you’re looking for a fresh, colorful salad that’s bursting with flavor, this Crunchy Thai Peanut Cabbage Salad is one you’ll want on repeat. It’s crunchy, vibrant, and tossed in a creamy peanut dressing that perfectly balances savory, tangy, and nutty flavors.

This is the kind of salad that feels special enough for a gathering but easy enough to throw together on a busy weekday. The mix of savoy cabbage, purple cabbage, crisp bell pepper, fresh cilantro, and crunchy cashews creates the perfect texture in every bite. And the homemade Thai peanut dressing brings everything together with a rich flavor that is so irresistible!

Even better? This gluten-free cabbage salad comes together in minutes and holds up beautifully in the fridge, making it perfect for meal prep, potlucks, or a healthy side dish for dinner.

The Perfect Fresh Side Dish

This Thai Peanut Cabbage Salad is one of those recipes that instantly brightens a meal. It’s crunchy, colorful, and full of bold flavor — the kind of dish that people go back for seconds of.

This salad is one of those recipes that checks all the boxes:

Naturally gluten-free when using gluten-free soy sauce or liquid aminos
Packed with crunch and texture from cabbage and cashews
Quick and easy — ready in about 10 minutes
Perfect for meal prep because cabbage stays crisp
Full of bold Thai-inspired flavor

It pairs beautifully with roasted chicken, rice bowls, or spring rolls, but it’s also hearty enough to enjoy as a light lunch.

Ingredients You’ll Need

For the Salad

½ head savoy cabbage, cored and thinly sliced
½ head purple cabbage, cored and thinly sliced
1 red bell pepper, thinly sliced
½ cup fresh cilantro, chopped
¾ cup unsalted cashews, roughly chopped

For the Peanut Dressing

⅓ cup creamy peanut butter
⅓ cup gluten-free soy sauce (or liquid aminos)
¼ cup rice vinegar
Juice of 1 lime
¼ tsp black pepper
¼ cup water (optional, to thin dressing if needed)

How to Make Thai Peanut Cabbage Salad

1. Prep the vegetables

In a large bowl, combine the savoy cabbage, purple cabbage, red bell pepper, and chopped cilantro. Toss lightly to distribute the ingredients evenly.

2. Make the peanut dressing

Add the peanut butter, gluten-free soy sauce (or liquid aminos), rice vinegar, lime juice, black pepper, and water to a blender.

Blend for about 30 seconds, or until the dressing is completely smooth and creamy. If the dressing is thicker than you’d like, add a little more water and blend again until it reaches your preferred consistency.

3. Toss the salad

Pour the Thai peanut dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated. Top with roughly chopped cashews and serve immediately.

Tips for the Best Cabbage Salad

Slice the cabbage thin.
Thin ribbons help the dressing coat every bite and make the salad easier to eat.

Use fresh lime juice.
It brightens the peanut dressing and balances the savory flavors.

Add protein if you’d like.
Grilled chicken, shredded rotisserie chicken, baked tofu, or shrimp all work beautifully in this salad.

Let it sit for extra flavor.
If you have time, let the salad sit for 10–15 minutes before serving so the cabbage absorbs the dressing.

Easy Variations

One of the best things about this salad is how flexible it is. Try adding:

Shredded carrots
Sliced green onions
Edamame
Mandarin oranges
Thinly sliced cucumbers

It’s a great way to use up extra vegetables in the fridge.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because cabbage is hearty, this salad actually holds up better than most leafy salads.

If you’re making it ahead for meal prep, you can also store the dressing separately and toss everything together just before serving.

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Thai Peanut Cabbage Salad

Prep Time 15

Servings

Ingredients

1/2 head savoy cabbage cored, and thinly sliced
1/2 head purple cabbage cored, and thinly sliced
1 red bell pepper thinly sliced
1/2 cup cilantro chopped
3/4 cup unsalted cashews roughly chopped

peanut dressing

1/3 cup creamy peanut butter
1/3 cup gluten free soy sauce (or liquid aminos)
1/4 cup rice vinegar
juice of 1 lime
1/4 tsp black pepper
1/4 cup water optional, if needed to thin it out

Instructions

Combine the savoy cabbage, purple cabbage, bell pepper, and cilantro in a large bowl.
Add all of the dressing ingredients in a blender and blend for about 30 seconds, until all ingredients are combined.
Add the dressing to the cabbage mixture and toss it all together until all of the cabbage is coated with the dressing. Top with cashews and serve!

If you like this salad, you will love these recipes too!

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Strawberry & Spinach Salad with Goat Cheese & Balsamic Vinaigrette

Candace Bell — Mon, 23 Jun 2025 20:40:00 +0000

This colorful Strawberry & Spinach Salad with Goat Cheese & Balsamic Vinaigrette is a perfect summer dish. Sweet strawberries go perfectly with tangy balsamic, topped with creamy goat cheese and crunchy walnuts. It is refreshing, filling, and simple!

A salad that has it ALL!

This is the type of salad that goes perfectly with just about anything on your summer grilling menu. Whether you’re grilling up your favorite chicken or steak, or going for a full vegan feast with roasted potatoes, this salad is a winner. The sweetness of the strawberries is amazing when paired with savory dishes.

Strawberries and spinach are one of my favorite combos, but arugula works really well in this too. The creamy goat cheese and crunchy walnuts add so much texture and flavor, then top if off with the tangy balsamic vinaigrette, and this will impress your guests!

How to serve this simple salad

I would serve this delicious salad with my smashed potatoes with chive sour cream, and if you’re wanting extra protein, then definitely my perfectly roasted chicken. Then round it out with these savory zucchini muffins for a fun side dish.

If you are going to serve it immediately, then you can go ahead and toss it with the vinaigrette. But if you are preparing the salad ahead of time, then I suggest waiting until you are ready to serve to add the dressing. The dressing can potentially make the spinach a bit soggy if it sits for too long before serving.

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Strawberry & Spinach Salad with Goat Cheese

Prep Time 15

Servings

Ingredients

5-6 cups fresh spinach leaves
1½ cups strawberries , sliced
½ cup walnuts , chopped
2 oz goat cheese

Balsamic Vinaigrette

3 tbsp balsamic vinegar
¼ cup extra virgin olive oil
¼ tsp salt
⅛ tsp black pepper

Instructions

In a large mixing bowl (or large serving bowl), combine the spinach, strawberries and walnuts.
To make the vinaigrette, combine the balsamic vinegar, olive oil, salt and pepper in a jar with a tight fitting lid. Give it a good shake for about 20 seconds.
When ready to serve, pour your desired amount of vinaigrette onto the salad, and crumble the goat cheese over the top. Use tongs to toss it all together, and serve!

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Smashed Potatoes with Sour Cream & Chive Dip

Candace Bell — Fri, 15 Nov 2024 23:40:00 +0000

These Smashed Potatoes with Sour Cream & Chive Dip are baked to perfection and are crispy on the edges, while soft on the inside. Served with a delicious and creamy chive dip, these will be your new favorite side dish!

You will LOVE this Smashed Potato Recipe!

We eat a decent amount of potatoes in our house, and the majority of those are sweet potatoes. But lots of potatoes, nonetheless. So I decided that I wanted to mix it up a little bit by making a crispy smashed version using smaller gold potatoes!

These smashed potatoes are perfectly crispy on the edges, and soft on the inside. They make for an amazing side dish with your favorite protein. They would pair so well with this perfectly roasted chicken, or this sheet pan honey garlic chicken & veggies!

Ingredients You’ll Need

This recipe could not be any easier, and it only requires a few very simple ingredients! You can get creative with the different dips to serve them with, but I promise you that this is THE BEST sour cream and chive dip you will ever eat! You can either serve it on the side, or drizzle it on top!

Small to medium potatoes – Yukon golds are my favorites for this recipe, but you can use any type of smaller sized potato
Olive Oil Cooking Spray – I don’t like to drizzle too much oil on top of these when baking, I find that they don’t get as crispy. So I like to lightly spray them with a cooking spray (preferably olive oil or avocado oil)
Flaky salt – I love to use with flaky salt or kosher salt for these because potatoes LOVE salt! They absorb it so well and the texture is much better with flakier salt.
Sour Cream – I used a lactose free version, but you can use any good quality thick sour cream.
Fresh Chives – Finely chop your chives for an even texture throughout the dip, the flavor of the chives will really make a huge difference!
Garlic Powder – You can also use fresh garlic for this, but I prefer the garlic powder. It is less chopping, and doesn’t overpower with too much garlic flavor.
Salt – Again, I like to use kosher salt for this.
Black Pepper – The black pepper is a great compliment to the salt and chives.
Lemon Juice – The lemon juice is essential here because it really brightens up the dip and adds SO much flavor, without being overpowering.

How to Make Crispy Smashed Potatoes

Step 1 – BOIL THE POTATOES

Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.

Step 2 – MAKE THE DIP

While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.

Step 3 – SMASH THE POTATOES

Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.

Step 4 – BAKE UNTIL CRISPY

Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.

Step 5 – SERVE!

Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!

What to Serve with Smashed Potatoes

These delicious little crispy potatoes would go perfectly with your favorite protein recipe! I suggest my Chicken Satay with Thai Coconut Sauce, Sheet Pan Salmon and Green Beans, or my Crispy Baked Chicken Wings for game day!

Storage Tips

Smashed potatoes are best served immediately because they will be the most crispy when they are right out of the oven. But if you make them ahead of time, or have leftovers, then you can store them in an airtight container for 3-4 days.

To reheat: I would reheat them in the oven to bring back some of the crispy texture. The microwave will make them soggy. Just place them in an even layer on a baking sheet and bake them at 400 degrees for about 10 minutes, until heated through.

Tips for the Crispiest Potatoes

You need a very hot oven to get crispy potatoes! Make sure that your oven is all the way preheated before you put the potatoes in.
Don’t boil your potatoes too long, you don’t want them to completely fall apart and be mushy when you smash them. You just want them to be soft.
When you drain the potatoes after boiling, make sure you let them sit for a few minutes to dry. Excess moisture will prevent them from getting crispy in the oven.
Make sure you give the potatoes room on the baking sheet when you roast them. Don’t let them overlap because they will just steam and not get crispy.

These are a perfect side dish or appetizer, and I think it would be fun to mix it up on Thanksgiving and make these instead of mashed potatoes. I know, gasp! They are not only a beautiful dish to serve your family, but they are absolutely delicious!

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Smashed Potatoes with Sour Cream & Chive Dip

Prep Time 10

Cook Time 50

Servings

Ingredients

1½ lbs small yukon gold potatoes (or any type of smaller sized potato)
1/2 tsp kosher salt
olive oil cooking spray

Sour Cream & Chive Dip

1 cup sour cream (I used a lactose free version)
1/2 cup fresh chives finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons lemon juice

Instructions

BOIL THE POTATOES – Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.
MAKE THE DIP – While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.
SMASH THE POTATOES – Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.
BAKE UNTIL CRISPY – Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.
SERVE – Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!

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Herb Roasted Carrots & Beetroot

Candace Bell — Mon, 21 Oct 2024 04:53:53 +0000

Herb Roasted Carrots & Beetroot are a simple and healthy side dish! Whole carrots and vibrant golden beets are coated in flavorful herbs and roasted until soft and delicious. Whether you’re serving it for a family dinner or a special occasion, this dish is sure to impress!

This easy side dish would go perfectly with

Why Choose Herb Roasted Carrots & Beetroot?

Carrots and beetroot are both rich in vitamins, minerals, and antioxidants. Roasting them enhances their natural sweetness while adding that caramelized flavor. This dish is not just nutritious; it’s also really beautiful, making it a great addition to any meal.

Nutritional Benefits

Carrots: High in beta-carotene, fiber (great for gut health), and antioxidants, carrots are amazing for eye health.

Beetroot: Packed with vitamins A and C, folate, and manganese, beetroot is known for its potential to lower blood pressure and improve exercise performance.

Ingredients

Carrots – Carrots are one of the stars of the show, and I like to roast them whole for this dish. But you could easily give them a rough chop into big chunks if you wanted to.
Golden Beets – I went with golden beets because red beets would have turned the entire dish a reddish purple color. Any type of beet will work, but I also like the more subtle flavor of the golden variety.
Dried herbs – You can get creative and use any dried herbs you have on hand! My favorite herb to use for this is dill, but I have also used thyme, basil, and parsley and they are all delicious. The herbs give the dish SO much more flavor!
Extra Virgin Olive Oil – Any time I am roasting anything, I am either using EVOO or avocado oil.
Kosher salt – I use kosher salt, but you can use flaky sea salt or pink salt.
Black Pepper – This just adds another layer of flavor and a little kick to the vegetables.
Garlic Powder – I decided to use garlic powder instead of fresh garlic cloves for this because I didn’t want the garlic to burn during the longer cooking time.

How to make this simple dish

Step 1

Preheat the oven to 400 degrees. Remove any stems and greens from the carrots and beets, if you bought them with the green tops. Run the carrots and beets under cold running water and give them a good scrub with your hands or a vegetable brush. Dry them with a dish towel.

Step 2

Next, you are going to prep the beets. Using a vegetable peeler, carefully peel the skin off the beets and cut the stem end off. Once peeled, quarter them to cut them into wedges.

Step 3

Add the carrots and beets to a large baking sheet. Drizzle with the olive oil, and season with salt, pepper, garlic powder, and dried herbs. Give it all a good toss so that all of the vegetables are evenly coated.

Step 4

Roast at 400 degrees for 30-35 minutes, until the vegetables are turning a golden brown color.

Step 5

When done roasting, transfer to a serving platter and enjoy.

Tips & Suggestions

Add a Twist: Experiment with different herbs like oregano, thyme, basil or dill for a unique flavor.
Serving Suggestions: This dish would pair perfectly with this Perfect Roasted Chicken, or this delicious Lemon Herb Roasted Chicken & Potatoes, or even as a side to this easy sheet pan salmon dinner.
Storing & Reheating: These roasted vegetables reheat really well. You can just reheat them in the oven at 400 degrees for about 5-10 minutes, or even quicker for a few seconds in the microwave. They will stay fresh in the fridge in an airtight container for up to 5 days.

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Herb Roasted Carrots & Beetroot

Prep Time 10

Cook Time 30

Servings

Ingredients

6-8 large carrots
3 medium golden beets
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon dried dill (or any dried herb of choice)
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Instructions

Preheat the oven to 400 degrees. Remove any stems and greens from the carrots and beets, if you bought them with the green tops. Run the carrots and beets under cold running water and give them a good scrub with your hands or a vegetable brush. Dry them with a dish towel.
Next, you are going to prep the beets. Using a vegetable peeler, carefully peel the skin off the beets and cut the stem end off. Once peeled, quarter them to cut them into wedges.
Add the carrots and beets to a large baking sheet. Drizzle with the olive oil, and season with salt, pepper, garlic powder, and dried herbs. Give it all a good toss so that all of the vegetables are evenly coated.
Roast at 400 degrees for 30-35 minutes, until the vegetables are turning a golden brown color.
When done roasting, transfer to a serving platter and enjoy.

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Maple Roasted Butternut Squash

Candace Bell — Tue, 15 Oct 2024 18:00:00 +0000

Maple Roasted Butternut Squash is a simple Fall dish that is made with coconut oil, maple syrup, cinnamon, and sprinkled with pecans. The perfect cozy side dish that is so versatile and goes with any meal!

Maple Roasted Butternut Squash as a simple side dish!

Butternut Squash is truly one of the most versatile winter squashes. It can be made sweet or savory, and can be used in SO many different ways! You can roast it with maple syrup like we did with this recipe, put it in savory salads, on top of quinoa with cranberries for breakfast, use it in chili, or creamy risotto, the options are endless!

Butternut squash is a great winter vegetable to add to your rotation during the colder months because it is loaded with vitamin A and C, gut-healthy fiber, and gives you the nutrients you need to keep those winter sniffles away.

The naturally sweet flavor of the butternut pairs perfectly with the maple syrup to give it a more caramelized flavor, then adding cinnamon gives it a warm spice, and topped with pecans for some added crunch!

Ingredients you’ll need

a large butternut squash
coconut oil
pure maple syrup
cinnamon
flaky sea salt
chopped pecans (you could also use walnuts instead!)

All of these ingredients come together to make the most deliciously sweet, soft, perfectly roasted butternut squash. The cinnamon adds warmth, the coconut oil and maple syrup give it a natural sweetness, and the pecans add texture that we all love.

Step-by-step Instructions

Step 1

Preheat the oven to 400 degrees Fahrenheit. Prep the butternut squash by cutting it in half right above the wider part (the bulb). Cut the ends off, and then carefully cut the skin off using a sharp knife. You can also do this with a vegetable peeler, but sometimes the skin is a little too thick. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides. Cut the whole thing in to half inch cubes.

Step 2

In a small bowl, whisk together the coconut oil, maple syrup, salt, and cinnamon. Lay the squash out in an even layer on a large baking sheet. Pour the oil mixture all over the squash, and toss it together with your hands to make sure all of the pieces are coated.

Step 3

Roast at 400 degrees for 15-20 minutes, until the squash is turning a golden brown color.

Step 4

Add the pecans for another 5 minutes of roasting time (making it 20-25 minutes total). If you have them in there from the beginning, they will burn.

Step 5

Once roasted, remove from the oven, transfer to a platter and enjoy!

What to serve with butternut squash

You can serve this right on a platter in the middle of the table because it is so pretty. It would be perfect for your Thanksgiving menu because it is so versatile and packs a ton of flavor.

with your Thanksgiving turkey
if not Thanksgiving, then this perfect roasted chicken would be delicious
you can serve it alongside this White Bean & Sausage Stew
you can eat it for breakfast alongside eggs for a sweet and savory combo (I like to put runny fried eggs on top and let it get a little saucy)
it can be the vegetable side to this Skillet Sausage & Cornbread Stuffing

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash is a simple Fall dish that is made coconut oil, maple syrup, cinnamon, and sprinkled with walnuts. The perfect cozy side dish that is so versatile!

Prep Time 10

Cook Time 25

Servings

Ingredients

1 large butternut squash
3 tablespoon pure maple syrup
2 tablespoon melted coconut oil
1/2 teaspoon cinnamon
1/4 teaspoon flaky sea salt
1/3 cup chopped pecans

Instructions

Preheat the oven to 400 degrees. Prep the butternut squash by cutting it in half right above the wider part (the bulb). Cut the ends off, and then carefully cut the skin off using a sharp knife. You can also do this with a vegetable peeler, but sometimes the skin is a little too thick. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides. Cut the whole thing in to half inch cubes.
In a small bowl, whisk together the coconut oil, maple syrup, salt, and cinnamon. Lay the squash out in an even layer on a large baking sheet. Pour the oil mixture all over the squash, and toss it together with your hands to make sure all of the pieces are coated.
Roast at 400 degrees for 15-20 minutes.
Add the pecans for another 5 minutes of roasting time (making it 20-25 minutes total). If you have them in there from the beginning, they will burn.
Once roasted, remove from the oven, transfer to a platter and enjoy!

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Coconut Curry Carrot Apple Soup

Candace Bell — Sun, 22 Sep 2024 00:00:00 +0000

This Coconut Curry Carrot Apple Soup is simple, healthy, and the perfect balance of savory with a hint of sweetness! It is packed with flavor and is the perfect cozy dish for the Fall season!

Easy Carrot Soup

This is one of those simple soups that you can throw together with bits and pieces that you find in the fridge when you think you don’t have anything to cook. It is versatile, cozy, warm, and packed with produce and nutrients!

The base is carrots, apples, and onion, but then the flavor add-ins really take it over the top. I used a combination of vegetable broth and coconut milk to make it nice and creamy. But then spiced it up with curry powder and paprika, which add SO much amazing flavor! You can always leave those out if you aren’t a fan of spices like that, but I promise it makes a huge difference!

It is pureed until silky smooth, and topped with whatever you want! I like to top mine with a bit of sour cream and parsley, but you can get creative!

Optional toppings:

parsley or cilantro
sour cream
greek yogurt
sesame seeds
drizzle of olive oil
roasted pumpkin seeds
roasted and chopped almonds
gluten-free croutons
roasted chickpeas
the options are endless!

Ingredients for Carrot Apple Soup

Carrots – you don’t even have to peel them just make sure you wash them
Apple– you can use any type of apple you want, I like to use something in the red apple variety
Onion – yellow or white onion works best
Garlic – fresh garlic will be the best flavor, but you could also use garliuc powder
Full-fat coconut milk – this will make the soup rich and creamy while still keeping it dairy-free
Vegetable broth – you could also use bone broth if you wanted to add protein, but use vegetable if you are wanting to keep it vegetarian
Curry powder – brings so much flavor!
Salt & pepper
Paprika – adds an extra little kick, but is optional

How to Make Coconut Curry Carrot Apple Soup

Step 1

In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft.

Step 2

When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.

Step 3

Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

Coconut Curry Carrot Apple Soup

This Coconut Curry Carrot Apple Soup is simple, healthy, and the perfect balance of savory with a hint of sweetness! It is packed with flavor and is the perfect cozy dish for the Fall season!

Servings

Ingredients

6 large carrots , chopped
1 large red apple (I prefer gala apples) cored, and chopped
1/2 large onion , chopped
3 cloves garlic , chopped
1 (15oz) can full-fat coconut milk
4 cups vegetable broth
1/4 tsp kosher salt
1/4 tsp black pepper
2 tsp curry powder
1/2 tsp paprika

Optional toppings

cilantro
parsley
sesame seeds
roasted chickpeas
sesame seeds
GF croutons
sour cream
greek yogurt

Instructions

In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft.
When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.
Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

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Apple Almond Quinoa Salad

Candace Bell — Thu, 05 Sep 2024 10:00:00 +0000

Apple Almond Quinoa Salad is a fresh and healthy side dish or snack! It combines quinoa with crunchy almonds, sweet apples, and raisins for the perfect sweet and salty combination! It is great for a holiday side dish, or even as a simple make-ahead breakfast.

Why You’ll Love Apple Almond Quinoa Salad!

This is the perfect combination of sweet, salty, and savory! It is made with the most simple ingredients that I bet you already have in your fridge and pantry. And the best part is that you can get creative and use what you have on hand. Don’t have quinoa? Use rice! Don’t have raisins? Use dried cranberries! Don’t like almonds? Use walnuts! This recipe is so versatile, and you can truly it make it your own.

I have made this as a make ahead breakfast or lunch, or even as s side dish to take to a potluck style gathering! It is also perfect for holiday spreads because it is easy to make ahead and everyone loves it!

Simple Ingredients

Quinoa – This lends protein to the dish, as well as a great texture paired with crunchy apples.
Apples – Add crunch and sweetness!
Chopped or sliced almonds – I prefer sliced almonds because of the softer texture, but you can use chopped as well.
Unsweetened shredded coconut – Adds a subtle coconut flavor, without extra sugar.
Raisins – If you are a raisin hater, then you can leave these out! But I love them in this dish.
Maple Syrup – Use pure maple syrup to sweeten it without refined sugar. The flavor pairs so well with the apples.
Salt – You always need salt to compliment the sweet!

How To Make This Simple Dish

Step 1

Rinse quinoa in a fine mesh strainer under cold, running water. Combine the quinoa, water, and salt in a medium saucepan and bring the water to a boil. Once boiling, cover with a lid, turn down the heat to low, then simmer until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes. Transfer to a separate bowl and let it cool down to room temperature.

Step 2

In a large mixing bowl, combine the cooked quinoa, chopped apples, almonds, shredded coconut, raisins, maple syrup, and a pinch of salt.

Step 3

Give it all a good mix to evenly combine and serve!

Tips for this recipe!

I prefer this dish cold, so it is best to store it in the fridge for a couple of hours before eating. You can also eat it immediately after making it if you don’t mind it at room temperature.
Make sure you rinse the quinoa in a fine mesh strainer with cold water before cooking. This makes for a much better taste and texture after cooking.
Use your favorite type of apple! If you love green apples for the tartness, then you can do that. I prefer honeycrisp for this!
Get creative with the add-ins! You can use cranberries instead of raisins, or any type of nut instead of almonds.

Apple Almond Quinoa Salad

Servings

Ingredients

1 cup uncooked quinoa (rinsed in cold water)
1.5 cups water
1/4 tsp kosher salt
2 large apples , chopped
1/2 cup slivered almonds
1/3 cup unsweetened shredded coconut
1/3 cup raisins
1/4 cup pure maple syrup

Instructions

Rinse quinoa in a fine mesh strainer under cold, running water. Combine the quinoa, water, and salt in a medium saucepan and bring the water to a boil. Once boiling, cover with a lid, turn down the heat to low, then simmer until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes. Transfer to a separate bowl and let it cool down to room temperature.
In a large mixing bowl, combine the cooked quinoa, chopped apples, almonds, shredded coconut, raisins, maple syrup, and a pinch of salt.
Give it all a good mix to evenly combine and let it cool in the fridge for a couple of hours before serving.

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The post Apple Almond Quinoa Salad appeared first on The Wheatless Kitchen.

Green Bean Potato Salad

Candace Bell — Wed, 07 Aug 2024 17:30:00 +0000

This Green Bean Potato Salad is a perfect side dish for your next picnic, potluck, or holiday gathering! It is great for any season, and is bursting with flavor!

The BEST Green Bean Potato Salad

This is one of those recipes that works year round, and is perfect for any season. It works for picnics (because it is mayo-free), holiday menus, and potlucks.

This easy salad only requires a few simple ingredients, and is packed with so much flavor! Combining crispy roasted potatoes and green beans with a tangy dijon vinaigrette is always a hit!

It can be served alone, as a side dish, or as a well-rounded meal with grilled chicken, fish, or any protein of your choice.

Simple Dijon Vinaigrette

This simple and DELICIOUS vinaigrette is bursting with flavor and so easy to throw together. All you need to do is throw the ingredients in a jar and give it a shake! It is made by combining olive oil, dijon mustard, red wine vinegar, salt, and pepper. I love using the grainy kind of dijon mustard, but any kind works!

Recipes Perfect for Picnics and Potlucks

This potato salad is so perfect for picnics and potlucks because it holds up well at room temperature. It has a mayo-less dressing, so you don’t have to worry about keeping it cold. Here are a few more recipes that could work for these kinds of gatherings:

Green Bean Potato Salad

Servings

Ingredients

3 cups chopped yukon gold potatoes
3 cup green beans , ends trimmed
2 cloves garlic , finely chopped
2 tbsp extra virgin olive oil
pinch of salt and pepper

Dijon Vinaigrette

1/4 cup extra virgin olive oil
3 tbsp dijon mustard
2 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper

Instructions

Preheat the oven to 400 degrees. Place the chopped potatoes on a large baking sheet, then toss with one tbsp of olive oil and a pinch of salt and pepper until all of the potatoes are coated. Roast the potatoes for about 30 minutes, until they are lightly golden and slightly crispy.
While the potatoes are cooking, place the green beans on another large baking sheet. Toss with one tbsp of olive oil, the garlic cloves, and a pinch of salt and pepper until all of the green beans are coated. Roast for about 20 minutes, until just starting to turn brown and slightly soft.
Once the potatoes and green beans are roasted, transfer them to a large serving bowl.
Mix together the vinaigrette: Combine all of the vinaigrette ingredients in a jar with a tight fitting lid, and shake it to combine. Then pour the vinaigrette onto the potatoes and green beans. Toss to combine, making sure everything is evenly coated.
You can eat this salad, warm, at room temperature, or cold.

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The post Green Bean Potato Salad appeared first on The Wheatless Kitchen.

Crispy Baked Zucchini Fries

Candace Bell — Tue, 20 Jun 2023 19:15:00 +0000

These Crispy Baked Zucchini Fries are gluten-free, paleo, and a perfect healthy appetizer or side dish! They are crunchy on the outside, soft on the inside, and baked to crispy perfection. Dip them in your favorite condiment to take them even more kid-friendly!

These healthy zucchini fries would be perfect served alongside a perfectly roasted chicken or even stuffed potatoes with barbecue chicken!

The BEST Crispy Baked Zucchini Fries

Have you ever had those crispy fried zucchini fries at restaurants? They are delicious, and of course, most of the time NOT gluten-free. They are generally fried in a shared fryer, which isn’t safe for a celiac. So we are going to make our own, right in the oven!

These zucchini fries are so simple, and come together pretty quickly. They are perfect to serve as an appetizer with a dipping sauce, or as a side dish with chicken or fish. They have a light and crispy almond flour coating, which gives them a fantastic texture when you bake them to golden brown perfection.

How to Prevent Soggy Zucchini Fries!

Zucchini has a very high water content, which can result in a soggy fry if you don’t remove some of that moisture. When you take the zucchini out of the oven, let it sit out for a few minutes to come closer to room temperature. They will start to condensate, and you don’t want that to happen when you put them in the egg wash.

After they sit out for a bit, cut them into thin sticks. Then make sure you take a paper towel and gently press the towel into the zucchini. This will help remove some of that moisture on the outside.

Almond Flour for a Gluten-Free Alternative

I used almond flour to keep these gluten-free, as well as paleo! You can use regular gluten-free breadcrumbs as well! Almond flour keeps them a bit lower carb if you are looking for a low-carb appetizer or snack.

Tips for the BEST Baked Zucchini Fries

Make sure they are dry – I already talked about this, but it is worth repeating. More moisture is going to result in soggier fries.
Cut the pieces evenly – Make sure all of the the pieces are relatively the same size so that they cook evenly in the oven.
Have an assembly line – Set up your assembly line by having one bowl for the egg wash, and another bowl with the almond flour, right next to each other. This will make the process much smoother.
Use one hand for the egg, and the other for the flour – Designate one hand to dip into the wet ingredients, and the other hand to dip into the dry, this will create less clumpy mess on your hands, as well as on the zucchini.
Don’t overcrowd the baking sheet – Make sure you put the zucchini in one even layer, not overlapping on each other. This will allow them to brown evenly, and become more crispy.
Flip halfway through baking – Every oven is different, but this recipe turns out better for me if I flip the zucchini halfway through baking. It allows all sides to get brown and crispy if they have contact with the hot pan.
Eat them fresh! – These zucchini fries are best when eaten fresh. The texture is much better, and they will be crispier. But if you don’t eat all of them immediately, they will keep in the fridge and can be reheated in the oven to crisp them up again.

How To Make Baked Zucchini Fries

Preheat the oven to 425 degrees.
In a small bowl, whisk the eggs and set aside. In another bowl, whisk together the almond flour, paprika, salt and pepper and set aside.
Cut the ends off of the zucchini and then cut them in half. Quarter each half lengthwise so that they are the shape of fries.
Use a paper towel to pat the cut zucchini to remove as much of the excess moisture as you can.
Use one hand to toss a piece of zucchini in the egg, making sure it is coated. Shake off the excess and use your other hand to toss the egg-coated piece in the flour until completely coated. Shake off the excess and place on a baking sheet. Repeat with the rest of the zucchini slices.
Once all zucchini are coated in egg and flour, arrange them on a baking sheet so that they have a little bit of room in between them, this will help them to brown.
Bake for 20-25 minutes, until golden brown on the outside. You may need to flip them halfway through.
Serve with your favorite dipping sauce!

Storing & Reheating

Storage – Store the baked zucchini fries in an airtight container in the fridge for up to 5 days.
Reheating – The best way to reheat the fries is in the oven. Just preheat to 425 degrees, lay them out on a baking sheet, and bake them for about 7 minutes or so. This will help them get crispy again. If you reheat them in the microwave, they will be soggy.

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Baked Zucchini Fries Recipe

Prep Time 15

Cook Time 25

Servings

Ingredients

3 large zucchini
1 cup almond flour
1/2 tsp paprika (optional)
1/4 tsp salt
1/4 tsp black pepper
2 large eggs

Instructions

Preheat the oven to 425 degrees.
In a small bowl, whisk the eggs and set aside. In another bowl, whisk together the almond flour, paprika, salt and pepper and set aside.
Cut the ends off of the zucchini and then cut them in half. Quarter each half lengthwise so that they are the shape of fries.
Use a paper towel to pat the cut zucchini to make sure you remove as much excess moisture as you can. This will result in a crispier texture.
Use one hand to toss a piece of zucchini in the egg, making sure it is coated. Shake off the excess and use your other hand to toss the egg-coated piece in the flour until completely coated. Shake off the excess and place on a baking sheet. Repeat with the rest of the zucchini slices.
Once all zucchini are coated in egg and flour, arrange them on a baking sheet so that they have a little bit of room in between them, this will help them to brown.
Bake for 20-25 minutes, until golden brown on the outside. Serve with your favorite dipping sauce!

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Leave a 5-star rating in the comments below!

The post Crispy Baked Zucchini Fries appeared first on The Wheatless Kitchen.

What To Serve With French Toast (Gluten-Free Side Dishes)

Candace Bell — Mon, 19 Dec 2022 21:11:07 +0000

There are SO many fantastic gluten-free side dishes that compliment French toast! This list has everything you need to plan an EPIC gluten-free brunch menu. We have everything from egg dishes, breakfast sausage, baked and fresh fruit, lots of fun beverages, and more! French toast is so versatile, you can serve lots of different options to please everyone in the family.

My personal favorite is this Apple Chai Spiced Baked French Toast, but you can use your favorite recipe to be the star of your brunch menu. This recipe is fantastic if you want to feed a crowd, and don’t want to be flipping individual pieces of French toast for hours! And the apple and chai spices are the MOST amazing combination.

I like to pair my french toast with savory dishes to balance it out, with maybe a couple of sweet things thrown in. Let’s get to the menu…

Eggs + Protein

Scrambled or fried eggs – Keeping it simple with eggs is always a hit, but if you want to kick it up a notch, add a little cheese in that scramble.
Breakfast sausage – It is easy to throw a bunch of sausage links into the oven or a skillet to serve alongside.
Good quality bacon – I’m not a huge bacon fan, but most people love it on a brunch menu.
Smoked Salmon – If you’re wanting to give your brunch menu a little fancy touch, set out slices of smoked salmon.