Appetizer

May 27, 2021 Appetizer

Gluten Free Onion Rings

These gluten free onion rings are an easy way to get this classic comfort food at home and with absolutely zero gluten. They’re the perfect side for burgers or hot dogs, or enjoy them on their own as a snack or appetizer. Can be made dairy free.

What Makes These Gluten Free Onion Rings So Good

The gluten free batter for these onion rings is light and full of flavor and crisps up beautifully.
Underneath the crispy gluten free batter is a juicy, perfectly cooked sweet onion. The way the sweetness of the onion complements the savory batter… OMG.
There’s zero gluten in this recipe, so it’s perfect for anyone with a gluten allergy or sensitivity. Even without the gluten, these onion rings taste just like traditional onion rings, which means any gluten-eaters in your party will love them, too!

Key Ingredients for Gluten Free Onion Rings

Cornmeal – If you like cornbread then you’re pretty familiar with cornmeal. It’s that coarse powdery substance that comes from grinding corn. Cornmeal is perfect in batters like this because it fries up so beautifully.

Milk – Obviously the dry ingredients need a little liquid added to turn them into a batter. Milk gets the job done while keeping the batter rich and creamy, rather than making it watery. Use any type of milk you like! For dairy free, gluten free onion rings, use an unsweetened plant-based milk.

Club Soda – Like the milk, club soda helps thin the batter, but the fizziness keeps the batter amazingly light. You could also try this recipe with a little gluten free beer in the batter instead of club soda for gluten free beer-battered onion rings.

Chef’s Tips

What’s the best dipping sauce for gluten free onion rings? Well, that depends on what you like! I’m a big fan of onion rings with ranch, so I like to pair them with this homemade gluten free, Whole30 dump ranch. Of course, ketchup is a classic – try this ketchup recipe for a homemade option. If you like things a little spicy, a chipotle aioli dipping sauce would work for you!
It’s important that your oil is hot enough before you drop an onion ring in it, otherwise the onion ring just soaks up the oil and gets super greasy and soggy. You can use a food thermometer to gauge the temperature, or you could use the wooden spoon trick. Just dip the end of a wooden spoon handle into the oil. You’ll know it’s ready when the oil bubbles up around the spoon handle. If there are a lot of violent bubbles, though, your oil’s too hot, so lower the temperature and let it cool a little.
Instead of placing the onion rings on a plate of paper towels to drain, lay a wire cooling rack over a bed of paper towels lining a baking sheet, then place the onion rings on the rack. That way, the onion rings aren’t sitting in the hot oil while you’re working on the next batch or two. If they’re elevated and the oil can drain away, you’ll be left with beautifully crisp onion rings. If they just sit in the oil, they’ll get soggy.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Individual onion ring being dipped into ranch dressing, with more onion rings out of focus in the background

More Awesome Gluten Free Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Gluten Free Onion Rings

These gluten free onion rings are an easy way to get this classic comfort food at home and with absolutely zero gluten. They're the perfect side for burgers or hot dogs, or enjoy them on their own as a snack or appetizer. Can be made dairy free.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: comfort food, fried food, summer food

Servings:

Calories: 327kcal

Author: Cheryl Malik

Equipment

Large bowl
Whisk
Fork
Large saucepan or deep skillet
Wire cooling rack
Paper towels
Baking sheet

Ingredients

2 medium sweet onions sliced into rings
cornstarch enough to dust sliced onions
neutral oil for frying

For the Gluten Free Batter

⅓ cup cornstarch
1 ½ cups gluten free flour blend
¼ cup cornmeal
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 cup milk of your choice, see Notes
1 cup club soda

Instructions

If onions are not already sliced into rings, slice them now. Lightly dust sliced onion rings with cornstarch. Set aside.
In large bowl, mix together ⅓ cup cornstarch, gluten free flour blend, cornmeal, paprika, garlic powder, onion powder, and salt.
Once dry ingredients are combined, whisk in milk and club soda to form batter.
In large saucepan or skillet, heat neutral oil to 350° Fahrenheit.
When oil is hot, use fork to dip sliced onion rings into batter. Coat evenly and lift out of bowl, pausing to let any excess batter drip off onion rings.
Drop onion rings into hot oil. Fry until golden brown.
Use fork to remove onion rings from oil. Transfer onion rings to wire cooling rack over baking sheet lined with paper towels.
Repeat for any remaining onion rings. Serve warm with condiments of choice.

Notes

Milk: Whole milk, 2%, plant-based – any type of milk will work, just make sure to use an unsweetened variety.
Tips for Frying: Work in batches and don’t put too many onion rings in the oil at once! Overcrowding will keep the onion rings from frying evenly. Add just enough rings at a time that they can stay in a single layer.

Recipe yields approximately 4 servings. Actual number of onion rings produced will depend on the size and thickness of the rings you cut. Nutritional values shown are general guidelines and reflect information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 25, 2021 Appetizer

Roasted Grape Tomatoes

Roasted grape tomatoes are a simple but delicious side dish or appetizer, perfect with pasta, crostini, or all on their own. Seasoned grape tomatoes tossed in extra virgin olive oil and roasted with fresh garlic, ready to eat in roughly 30 minutes with minimal effort.

What Makes Roasted Grape Tomatoes So Good

Roasted grape tomatoes come together quickly and easily, and there’s not a lot of hands-on cooking involved. Sure you have to stir a couple of times, but for the most part, the oven does all the work!
You can serve these tomatoes on their own as a side dish, on crostini with a little mozzarella or goat cheese as an appetizer, or on avocado toast as a snack. You could also use them in baked feta pasta or turn them into a roasted tomato sauce.
This recipe is naturally low carb, dairy free, gluten free, vegetarian, and vegan!
Got leftover roasted tomatoes? Refrigerate them in an airtight container, with as much liquid from the pan as possible. They’ll keep up to 1 week!

Key Ingredients for Roasted Grape Tomatoes

Grape Tomatoes – These are smaller and less sweet than the cherry variety, and taste more like the classic red tomato you know and love. They’re pretty much the heart and soul of roasted grape tomatoes! Since they’re meatier, with less juice than other types of tomatoes, they’re perfect for roasting. That being said, you can use this same method with cherry tomatoes or even plum tomatoes if you’d rather.

Extra Virgin Olive Oil – Made from olives, ground into a paste then pressed without heat, extra virgin olive oil is a pantry staple in most kitchens. The antioxidants in EVOO give it a slightly spicy flavor that makes it sting a little, but in a good way. Don’t have extra virgin olive oil? You can use regular olive oil, or another neutral oil, like avocado oil.

Chef’s Tips

If you want to dress it up a little, add sprigs of oregano or thyme to the baking dish before you put it in the oven. Basil would be wonderful, too!
Since you’re only using a few ingredients in this roasted grape tomatoes recipe, it’s important to make sure you’re using the freshest ingredients possible! Look for brightly colored tomatoes with smooth skin – no wrinkles or soft spots! Also, use a high quality olive oil and fresh garlic, not garlic from a jar if you can avoid it.
You may need to roast the tomatoes a little longer, depending on your oven and the size of your tomatoes. Keep an eye on them and adjust the time as needed!

What Do We Mean By Healthy?

More Easy Veggie Recipes

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Roasted Grape Tomatoes

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Keyword: tomato sauce, vegan, vegetarian

Servings:

Calories: 94kcal

Author: Cheryl Malik

Equipment

Large bowl
Large spoon or silicone spatula
9×13 baking dish

Ingredients

4 cups grape tomatoes
4 cloves garlic smashed
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
⅓ teaspoon black pepper

Instructions

Preheat oven to 400° Fahrenheit.
In large bowl, mix together all ingredients, stirring until tomatoes are thoroughly coated in oil, salt, and pepper.
Transfer tomatoes to baking dish. Bake 15 minutes, then remove from oven and stir.
Return baking dish to oven and bake an additional 15 minutes. Tomatoes are ready when they've burst and started to caramelize.

Notes

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect the information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

May 20, 2021 Appetizer

Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone’s favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

What Makes This Tomatillo Red Chili Salsa So Good

Tomatillo red chili salsa is a thin, liquidy salsa, as opposed to a thick, chunky one. It’s perfect for chips and salsa, or use it on tacos, burrito bowls, nachos, or even on a Mexican salad. If you really want the Chipotle experience at home, try this salsa with these Chipotle copycat carnitas bowls!
It’s incredibly easy to make! Aside from roasting the tomatillos in the oven, there’s no cooking involved – just toss the salsa ingredients in the food processor and blend until smooth!
Roasting the tomatillos adds so much depth and complexity to this salsa. If you’ve been making this without roasting the tomatillos first, we’re about to change your life!
You can easily double or triple the recipe for salsa all week long! Refrigerate any leftover salsa in an airtight container and it’ll keep up to 7 days. You can also freeze it in an airtight container up to 3 months.

Key Ingredients for Tomatillo Red Chili Salsa

Tomatillos – These small, green (or yellow, or purple) Mexican husk tomatoes are a little tart naturally, but roasting them like we do in this recipe brings out a little sweetness. They have a little more kick than classic red tomatoes, but they don’t add any heat. They’re a member of the nightshade family, so be aware of that if you or someone in your dining party has a nightshade allergy or intolerance!

New Mexico Red Chile Powder – Made from New Mexico red chiles, this spice has an earthy, deep flavor with notes similar to cherry and tomato. It has a medium heat that won’t necessarily set your mouth on fire but is definitely noticeable. If you’re very sensitive, start out with just 1 tablespoon of chile powder and taste the salsa before adding more.

Tabasco – Classic Tabasco gives your tomatillo red chili salsa another layer of sweet & spicy flavor. How much you use is up to you! The more you use, the hotter your salsa will be. Sriracha or Crystal hot sauce would also work here!

Chef’s Tips

For a hotter salsa, add a guajillo pepper or two, or add a chile de arbol.
Make your own New Mexico red chile powder if you want! Just pick up a few New Mexico chili pods, cut the stems off, and remove the seeds. Grind the pods with a mortar and pestle, a spice grinder, or a blender. You could also buy fresh New Mexico chilis and dehydrate them yourself, then grind them into a powder.
Never crushed garlic before? It’s easy! Place a clove of garlic (peeled or unpeeled) on a cutting board or another flat surface. Lay the blade a large kitchen knife on top of the clove, then quickly & firmly hit or “smash” the flat side of the blade with the heel of your hand. Press down with the heel of your hand and use a rocking motion back-and-forth if needed to crush the garlic more.

What Do We Mean By Healthy?

Tomatillo red chili salsa drizzling off a spoon into a white bowl of salsa surrounded by corn tortilla chips

Other Dips and Salsas You’ll Love

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Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone's favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, condiment, Side Dish

Cuisine: American, Mexican, Southwestern, TexMex

Keyword: dip, spicy, taco tuesday

Servings:

Calories: 101kcal

Author: Cheryl Malik

Equipment

Oven
Baking sheet
Food processor or blender

Ingredients

2 pounds tomatillos
5 cloves garlic peeled, crushed
2-3 tablespoons New Mexico red chile powder
2 teaspoons ground cumin
2 tablespoons lime juice
Tabasco to taste
salt to taste
pepper to taste

Instructions

Preheat oven to 375° Fahrenheit.
Place whole tomatillos and crushed garlic on baking sheet. Set in oven and bake 25 to 30 minutes, until charred.
Transfer tomatillos and garlic to food processor bowl or blender and add red chile powder, ground cumin, and lime juice. Process until smooth.
Add Tabasco to taste and process again. Season with salt and pepper to taste.
Serve immediately or chill in refrigerator until ready to eat.

Notes

Nutrition

May 13, 2021 Appetizer

Vegan Shrimp with Vegan Sriracha Mayo

This vegan shrimp tastes just like the real thing! Oyster mushrooms are coated in Panko breadcrumbs and Old Bay seasoning, then quickly fried until golden brown and crispy. This vegan shrimp is a total crowd-pleaser and will even have non-vegans reaching for more!

Vegan shrimp being dipping in sriracha mayo.

What Makes This Vegan Shrimp Recipe So Good

It’s seasoned exactly how regular shrimp is, therefore tasting almost identical to the real thing! Oyster mushroom provide the perfect texture and a crispy coating gives them that irresistible crunch.
Everyone loves this vegan shrimp, even avid seafood-eaters! Fool your friends, family, and even yourself with this vegan alternative to a much-loved classic.
The vegan sriracha mayo is the perfect pairing to this delicious “shrimp.” While they taste great on their own, the simple vegan sriracha mayo takes this recipe to the next level!

Key Ingredients for Vegan Shrimp

King Oyster Mushroom Stalks – Not only do these mushrooms provide that shrimp-like texture, but when sliced they look especially similar to little shrimps! We use just the king oyster mushroom stalks for this recipe, therefore you can either discard the caps, use them in a stir-fry, or any other recipe you’d like.

Flour – Flour is used to create a batter as the base layer to these crispy vegan shrimp. I recommend using all purpose flour for this recipe, but if you’d like you could use gluten-free flour instead.

Panko Breadcrumbs – This light and airy breadcrumb is ideal in helping us achieve that incredible crispy exterior on our vegan shrimp. Panko breadcrumbs have a buttery flavor without containing any butter, making them a vegan’s best friend!

Vegan Mayonnaise – There are quite a few vegan mayonnaises on the market these days, and any one will work in the vegan sriracha mayo recipe! If you’re not vegan, but would still like to try this recipe, feel free to use regular mayonnaise instead.

Chef’s Tips

Keep a close eye on the vegan shrimp as it fries. Since they’re so small, they will fry quite quickly – a couple minutes per side is all they’ll need!
Make sure none of the “shrimp” touch while frying, otherwise they risk getting stuck together. Just 1/4-inch apart is enough space for each piece to fry up evenly without disturbing one another.
Adjust the vegan sriracha mayo to your spice-level! Start with just 1/2 tablespoon of sriracha for a mild dipping sauce, give it a taste and then work up from there.

What Do We Mean By Healthy?

Vegan shrimp sprinkled with fresh parsley, served with lemon.

More Vegan Recipes You’ll Love

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Vegan Shrimp

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Appetizer

Cuisine: Vegan

Keyword: entertaining, finger foods, fried food

Servings: servings

Calories: 234kcal

Author: Cheryl Malik

Equipment

Small bowls (2)
Large pan

Ingredients

For the Vegan Shrimp

8 ounces king oyster mushroom stalks
½ cup almond milk see Notes
½ cup all purpose flour
1 cup Panko breadcrumbs
2 teaspoon Old Bay seasoning

For the Vegan Sriracha Mayo

¼ cup vegan mayonnaise
½ – 1 tablespoon Sriracha
½ teaspoon lemon juice
1 clove garlic minced
salt to taste
vegetable oil for frying

Instructions

Slice oyster mushroom stalks into ½-inch discs, then slice each disk into shrimp shapes (similar to slicing it into a yin-yang symbol).
Mix together the almond or soy milk, flour, and salt in a bowl. In a separate bowl, mix together the Panko breadcrumbs and Old Bay seasoning.
Dip each “shrimp” into the flour and milk mixture, then coat in the breadcrumb mixture.
Heat ½-inch of oil in a pan over medium-high heat and fry each vegan shrimp for about 2 minutes per side or until golden brown.
Make the vegan sriracha mayo by adding all ingredients to a bowl and mixing until combined, then serve with vegan shrimp.

Notes

Almond Milk: Any non-dairy milk will work here, you could even use water instead of milk.
Make it Gluten-Free: Use gluten-free flour instead of all purpose flour and gluten-free Panko breadcrumbs instead of regular Panko breadcrumbs.
Baking Option: Preheat an oven to 400° Fahrenheit and bake vegan shrimp for 15-20 minutes, flipping halfway through, instead of frying.

Recipe yields approximately 4 servings. Total number of vegan shrimp per serving will vary based on size of mushroom stalks. Nutritional values shown reflect information for one serving of vegan shrimp including the vegan sriracha mayo. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

April 22, 2021 Air Fryer

Frozen Shrimp in the Air Fryer

This frozen shrimp in the air fryer is the quickest and easiest method to cooking frozen shrimp! Simply toss frozen shrimp straight into your air fryer, cook, and then it’s ready to eat. Enjoy this shrimp in whatever recipe you’d like, or simply on its own!

Close up image of a pile of cooked shrimp.

What Makes This Frozen Shrimp in the Air Fryer Recipe So Good

It’s ridiculously simple! Three ingredients and 10 minutes is all you’ll need to both defrost and fully cook your shrimp.
You can use it in a variety of different ways! Add this shrimp to your favorite pasta recipe, on top of a salad, or serve it with some cocktail sauce for an easy appetizer.
It completely removes the long and sometimes complicated step of having to defrost frozen shrimp before cooking with it. This frozen shrimp in the air fryer will be ready to eat before you have time to set the table!

Key Ingredients for Frozen Shrimp in the Air Fryer

Frozen Shrimp – Either raw or cooked frozen shrimp will work, just follow the recommended cook times in the recipe below! Use whatever size, shell-on, shell-off, etc. shrimp you’d like.

Spray Cooking Oil – I used avocado oil spray on my frozen shrimp, though any spray cooking oil will work in this recipe. You will also only need just a quick spritz of oil for this frozen shrimp.

Chef’s Tips

When you pause the air fryer to flip the shrimp halfway through, you don’t actually have to flip each individual shrimp – you can really just give the whole basket a quick shake. The point of flipping the shrimp is to make sure every shrimp is evenly cooked on each side, so a simple toss of the shrimp will do.
It’s important to remember that not all air fryers are created equal. Therefore, keep an eye on how quickly, or maybe slowly, your shrimp is cooking and adjust the cook time as needed!
Use as much or as little salt and pepper as you’d like! You can even get creative with this recipe and add whatever seasoning you’d like to this shrimp.

What Do We Mean By Healthy?

Close-up image of cooked shrimp with a lemon wedge.

More Air Fryer Recipes You’ll Love

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Frozen Shrimp in the Air Fryer

This frozen shrimp in the air fryer is the quickest and easiest method to cooking frozen shrimp! Simply toss frozen shrimp straight into your air fryer, cook, and then it's ready to eat. Enjoy this frozen shrimp in the air fryer in whatever recipe you'd like, or simply on its own!

Cook Time10 mins

Total Time10 mins

Course: Basics

Cuisine: American

Keyword: 3 ingredients, easy recipe, quick recipe

Servings: servings

Calories: 113kcal

Author: Cheryl Malik

Equipment

Air Fryer

Ingredients

1 pound frozen shrimp raw or cooked
spray cooking oil see Notes
salt and pepper to taste

Instructions

For raw shrimp:

Add frozen shrimp to air fryer basket, evenly coat with spray cooking oil, and season with salt and pepper.
Cook at 400° Fahrenheit for 10 minutes, pausing to flip shrimp halfway through.

For cooked shrimp:

Add frozen shrimp to air fryer basket, evenly coat with spray cooking oil, and season with salt and pepper.
Cook at 400° Fahrenheit for 5 minutes, pausing to flip shrimp halfway through.

Notes

Spray Cooking Oil: Any spray cooking oil will work in this recipe, I used avocado oil spray and had amazing results!

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving of shrimp. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

March 25, 2021 Appetizer

Chicken Gyoza

Based on traditional Japanese gyoza, these chicken gyoza are stuffed with a deliciously flavorful filling then lightly pan-fried in avocado oil for a delicate crisp. Serve with gyoza sauce for an easy snack, appetizer, or meal!

What Makes This Chicken Gyoza So Good

They’re perfect for snacks, appetizers, party foods, or you can even make a double batch and enjoy them as a meal on their own! Fill them with anything you like, too – finely diced mushrooms and cabbage would be great options.
They’re great for freezer meals! Prep a big batch of chicken gyoza, then instead of cooking them immediately, place them in the freezer on a sheet pan until they’re frozen. Then you can transfer them to a sealable freezer bag or other airtight container for storage. They’ll keep in the freezer up to 1 month. No need to thaw them when you’re ready to cook – though you may need to cook them a little longer.

Chicken Gyoza

Key Ingredients for Chicken Gyoza

Gyoza Wrappers – Gyoza wrappers are similar to dumpling wrappers, but much thinner. If you aren’t able to find gyoza wrappers specifically, we have had luck making this recipe with wonton wrappers instead. Just cut them into circles first (since they come in squares) so you still get that classic half-moon shape.

Ground Chicken – Gyoza typically has a pork filling, so you can absolutely swap the ground chicken in this recipe out for ground pork if you prefer. We used chicken in this variation just to achieve a different flavor. You could also use ground lamb, ground beef, or ground shrimp for your filling instead.

Chef’s Tips

The gyoza wrappers get sticky when they’re wet, so always handle them with dry hands!
While we pan-fry both sides of our gyoza for a crispier result, traditional gyoza are only pan-fried on one side! For the other side, you’d add water to the pan, cover with a lid, and let the steam cook the top half until the water evaporates.

What Do We Mean By “Healthy?”

Chicken gyoza on a white plate with gyoza sauce

Other Asian-Inspired Recipes

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Chicken Gyoza

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main Course

Cuisine: Asian

Keyword: dipping sauce, dumplings, pan fried

Servings: servings (approximately 30 gyoza total, 5 per serving)

Calories: 292kcal

Equipment

Small bowl
Large bowl
Spoon or silicone spatula
Tablespoon or cookie scoop with release handle
Large skillet

Ingredients

For the Gyoza Sauce

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon ginger grated
1 clove garlic minced
1 scallion chopped
½ teaspoon sesame oil

For the Filling

1 pound ground chicken
2 cloves garlic minced
1 1-inch knob ginger grated
1 tablespoon finely diced scallions
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon soy sauce
¼ teaspoon salt
¼ teaspoon pepper

Miscellaneous

1 12-ounce package gyoza wrappers about 30 wrappers
⅓ cup water
avocado oil for frying

Instructions

For the Gyoza Sauce

In small bowl, mix all ingredients together. Set aside until needed.

For the Filling

Add all ingredients to large bowl.
Mix until thoroughly combined.

For the Gyoza

Set out individual gyoza wrappers on work surface. Spoon 1 tablespoon of filling into center of each wrapper.
Lightly brush edge of gyoza wrappers with water. Fold top edge of wrapper over filling to meet bottom edge of wrapper, creating a half-moon shape. Pinch edges tightly to seal.
In large skillet, heat avocado oil over medium heat. Add gyoza to skillet in a single layer, working in batches if needed. Cook until golden brown, then flip gyoza and repeat for other side.
Remove from pan and serve with gyoza sauce.

Notes

Recipe yields approximately 30 gyoza, for 6 servings total. Nutritional values shown reflect information for 1 serving of 5 gyoza, with sauce. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

March 23, 2021 Appetizer

Vegan Cottage Cheese

This vegan cottage cheese is a convincing, dairy-free alternative to traditional cottage cheese. Made from tofu and cashews, with a little nutritional yeast for cheesy flavor.

What Makes This Vegan Cottage Cheese So Good

It’s super quick and easy to make! The most time consuming part of this recipe is soaking the cashews – but you can read some ways to speed things up a little in the “Chef’s Tips” section below!
It’s got that perfect cottage cheese texture – not too smooth, not too chunky.

Key Ingredients for Vegan Cottage Cheese

Silken Tofu – The softest, creamiest member of the tofu family. Silken tofu will give you that crumbly, chunky vegan cottage cheese texture you’re looking for.

Nutritional Yeast – If you make a lot of vegan recipes, you’re probably super familiar with nutritional yeast, or the nooch. We use a little here for extra nuttiness and cheesiness.

Vegan Cottage Cheese

Chef’s Tips

The easiest way to soak cashews is the method on the recipe card below. Fill a bowl with hot water, add in the cashews, and let them hang out for an hour or so. If you’re in a rush, though, you can speed this process up a little! Instead of the bowl, put the raw cashews in a pot with just enough water to cover them completely. Bring the water to a boil, then cover the pot and let the cashews boil for 10 minutes or so. Drain them, rinse them, then whip up some vegan cottage cheese!
It absolutely is possible to over-soak your cashews. The water will get slimy, and the cashews will develop an off smell and taste. If that happens, just throw them out and start over – trust me. You shouldn’t have to worry about over-soaking here, though. It’s usually only a concern if you’re soaking overnight or longer.

What Do We Mean By “Healthy?”

A bowl of vegan cottage cheese with a fork on a white background with a napkin

More Delicious Vegan Recipes

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Vegan Cottage Cheese

This vegan cottage cheese is a convincing, dairy-free alternative to traditional cottage cheese. Made from tofu and cashews, with a little nutritional yeast for cheesy flavor.

Prep Time10 mins

Cook Time0 mins

Soak Time1 hr

Total Time1 hr 10 mins

Course: Basics

Cuisine: Vegan

Keyword: lactose-free, meatless, non-dairy

Servings: servings

Calories: 189kcal

Equipment

Medium bowl
Fork
Food processor or immersion blender

Ingredients

3 tablespoons raw cashews
10 ounces silken tofu
1 ½ tablespoons nutritional yeast
2 tablespoons lemon juice
3 tablespoons unsweetened almond milk
1 teaspoon apple cider vinegar
salt & pepper to taste

Instructions

Soak cashews in hot water for one hour.
In medium bowl, crumble tofu with fork. Set aside.
In food processor, blend soaked cashews, nutritional yeast, lemon juice, almond milk, and vinegar until smooth. Pour cashew mixture into bowl with tofu.
Season with salt and pepper. Mix until combined.
Serve with crackers, bread, or veggies.

Notes

Storage: Refrigerate in an airtight container up to 3 days.

Recipe yields approximately 2 servings. Nutritional values shown reflect the information for 1 serving out of 2. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

March 16, 2021 Appetizer

Gluten Free Mozzarella Sticks

Gluten free mozzarella sticks are the best, easiest way to cook up a classic snack that won’t aggravate a gluten sensitivity. Perfectly crispy outside, perfectly melty inside.

What Makes These Gluten Free Mozzarella Sticks So Good

They’re every bit as delicious as traditional mozzarella sticks, but totally gluten free!
Looking for a make-ahead option? These are perfect! Make them as instructed, including freezing them for 2 hours. After 2 hours, take them off the baking sheet and toss them in a sealable freezer bag or another airtight container, then freeze them up to 3 months. When you’re feeling hungry for some hot, cheesy, gluten free goodness, just grab a few from your cheese stick stockpile and fry them up!
Any leftover mozzarella sticks will keep in the refrigerator up to three days if they’re stored in an airtight container. I recommend reheating them in the oven or the air fryer rather than the microwave – that way your breading stays crisp!

Gluten Free Mozzarella Sticks

Key Ingredients for Gluten Free Mozzarella Sticks

Mozzarella – Mozzarella string cheese is the absolute easiest base for gluten free cheese sticks! If you don’t mind a little extra work, you can buy a block of mozzarella and cut it into thick strips. Make sure they’re the same size, though, or they may not cook evenly.

Gluten-Free Flour – The light base coat of flour creates a textured surface for the egg wash and breadcrumb mixture to cling to, so don’t skip this step!

Gluten-Free Panko Breadcrumbs – Panko breadcrumbs are crucial for crispy, classic mozzarella sticks. Panko comes out much lighter than a full-flour breading.

Chef’s Tips

If the breadcrumb mixture in the bowl gets too wet from the egg wash, it’ll clump together and won’t stick to the mozzarella sticks well. Try to coat the string cheese as lightly as possible in the egg wash. You might also try starting out with only half the egg wash and half the breadcrumb mixture, then use a little of the remaining mixtures to refresh your dips after every few mozzarella sticks.
It’s important that your oil is the right temperature before you drop in any gluten free mozzarella sticks. Too cool, your food will just soak up the oil. Too hot, the breading will crisp up fast but the cheese won’t melt. 350° Fahrenheit is a good rule of thumb for the oil, but you can also try the flour trick! Sprinkle a little of your gluten-free flour on top of the oil, and if it sizzles, you’re good to go!
If the cheese oozes out of your mozzarella sticks during frying, that means they’re being overcooked. Lower the temperature on your stove a little so the oil cools slightly, then try again.
Dipping the mozzarella sticks in the egg wash and breadcrumb coating twice is super important, so don’t skip this part. If you only do it once, there won’t be enough breading to contain the melted cheese when you’re frying, and you’ll just end up with a mess.

What Do We Mean By “Healthy?”

Gluten free mozzarella sticks on a white plate next to a dish of marinara sauce

Enjoy These Other Gluten Free Recipes

Print Recipe

Gluten Free Mozzarella Sticks

Gluten free mozzarella sticks are the best, easiest way to cook up a classic snack that won't aggravate a gluten sensitivity. Perfectly crispy outside, perfectly melty inside.

Prep Time10 mins

Cook Time5 mins

Freeze Time2 hrs

Total Time2 hrs 15 mins

Course: Snack

Cuisine: American, Italian

Keyword: easy snack, fried food, kid friendly

Servings: mozzarella sticks

Calories: 181kcal

Equipment

Baking sheet
Parchment paper
3 medium bowls
Freezer
Tall pot or Dutch oven
Deep fry thermometer

Ingredients

¼ cup all-purpose gluten-free flour
2 eggs
1 tablespoon milk
2 cups gluten-free panko breadcrumbs
salt and pepper to taste
1 tablespoon dried parsley
½ teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
12 mozzarella string cheese sticks
oil for frying
chopped parsley optional, for garnish
marinara sauce optional, for serving

Instructions

Line baking sheet with parchment paper.
Place flour in one bowl.
In second bowl, whisk eggs and milk until combined.
In third bowl, thoroughly combine bread crumbs, salt, pepper, parsley, garlic powder, basil, and oregano.
Take one mozzarella stick. Dip in flour and roll until lightly coated. Don't forget to coat ends of cheese stick in all steps.
Immediately dip flour-coated mozzarella stick into egg wash. Roll until coated.
From egg wash, immediately dip mozzarella stick into breadcrumb mixture. Roll until coated. Gently press the panko onto mozzarella stick.
Dip panko-coated mozzarella stick into egg wash again.
After second egg wash, dip mozzarella stick into panko mixture a second time and gently press panko onto mozzarella stick.
Place fully coated mozzarella stick on parchment-paper-lined baking sheet. Repeat process for remaining mozzarella sticks. When all 12 are coated, place baking sheet in freezer for 2 hours.
After two hours, heat enough oil for frying (approximately 2 inches deep) in tall pot. When oil reaches 350° Fahrenheit, add 2 to 3 mozzarella sticks.
Fry approximately 2 minutes, until breading is golden brown and crispy. Transfer cooked mozzarella sticks to paper towel to drain oil. Repeat process for remaining mozzarella sticks.
Garnish finished mozzarella sticks with parsley (optional) and serve with marinara (optional).

Notes

Oil: Any oil with a high smoke point will work.
Timing: Fry times can vary depending on how long your cheese sticks are in the freezer. You may need to add an additional minute or two in the oil if your mozzarella sticks have been frozen for a while.
Temperature: The oil will cool slightly with each batch of mozzarella sticks. I recommend leaving your deep fry thermometer in the oil throughout the process or at least rechecking the oil after each batch. You may need to wait for it to come back up to temperature.

Recipe yields 12 gluten free mozzarella sticks. Nutritional values shown reflect information for one fried mozzarella stick. This is a rough estimate as it doesn’t account for the amount of fry oil absorbed by the mozzarella sticks. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

March 9, 2021 Air Fryer

Frozen Mozzarella Sticks in the Air Fryer

Cooking frozen mozzarella sticks in the air fryer is the easiest way to get perfectly crispy mozzarella sticks full of hot, gooey cheese in just 10 minutes.

Frozen mozzarella sticks cooked in the air fryer then placed a on a white plate with a small bowl of marinara

What Makes Frozen Mozzarella Sticks in the Air Fryer So Good

This method gives you perfectly crispy mozzarella sticks without the mess (and calories) of deep frying. They come out way crispier than baking them in the oven, too!
It’s so quick! 7 minutes in the air fryer is all you need to put together a tasty snack even the kids will love. Definitely keep this one in your back pocket!
If your air fryer is large enough, you can cook a ton of mozzarella sticks all at once! That means you can easily feed a big group without any extra effort.

Key Ingredients for Frozen Mozzarella Sticks in the Air Fryer

Frozen Mozzarella Sticks – You can use any brand of frozen cheese sticks you like for this method! The cook times may vary slightly with larger or thicker cheese sticks, so keep an eye on them and adjust as needed.

Chef’s Tips

Marinara sauce is the traditional dipping-sauce-of-choice when it comes to mozzarella sticks, but I personally like to dip mine in ranch dressing. You could really use anything, though – ketchup, BBQ sauce, blue cheese dressing, the sky’s the limit!
Don’t overlap the frozen mozzarella sticks in the air fryer. To cook evenly, the air has to be able to circulate freely. If the mozzarella sticks touch anywhere, that’ll be a spot where the air can’t reach!
If the cheese starts to ooze out of the mozzarella sticks, that means they’re overcooked. You can try lowering the temperature on your air fryer, or shortening the cook time. You’ll know the mozzarella sticks are ready when they’re crispy but a little squishy when you squeeze them. If they’re still firm, they’re not done yet.
It’s not necessary, but you can spray a little air-fryer-safe oil in the basket first, to keep your mozzarella sticks from sticking. Another spritz of oil on the sticks themselves will give them an even crispier coating!

What Do We Mean By “Healthy?”

Frozen mozzarella sticks cooked in the air fryer then placed on a white plate with a small cup of marinara sauce

More Easy Air Fryer Recipes

Frozen mozzarella sticks cooked in the air fryer then placed on a white plate with a small bowl of marinara

Print Recipe

Frozen Mozzarella Sticks in the Air Fryer

Cooking frozen mozzarella sticks in the air fryer is the easiest way to get perfectly crispy mozzarella sticks full of hot, gooey cheese in just 10 minutes.

Prep Time3 mins

Cook Time7 mins

Total Time10 mins

Course: Snack

Cuisine: American

Keyword: easy to make, kid friendly, less than 10 minutes

Equipment

Air Fryer

Ingredients

air-fryer-safe spray oil optional
frozen mozzarella sticks
marinara sauce optional, for serving

Instructions

Preheat air fryer to 380° Fahrenheit. Lightly spray basket with spray oil (optional).
Arrange frozen mozzarella sticks in air fryer basket in one even layer.
Cook mozzarella sticks for 7 minutes. Flip sticks over halfway through cook time.

Notes

This method will work for any brand and quantity of frozen mozzarella sticks. If you’re cooking a lot of them, you may need to work in multiple batches.

Cook times will vary from one air fryer to another. The thickness of your mozzarella sticks and your preferred crispiness will also affect the cook time. Keep an eye on them as they’re cooking and watch for signs of oozing!

February 25, 2021 Appetizer

Irish Potato Soup

Our Irish potato soup recipe takes a few simple ingredients and turns them a dreamy, creamy bowl of classic comfort food. This hearty soup is easy to make and absolutely perfect for St. Patrick’s Day or any day you just need something warm and comforting.

What Makes This Irish Potato Soup Recipe So Good

It’s so quick and easy. Sure, it’s a delicious St. Patrick’s Day dish, but you can’t go wrong with this soup on a busy weeknight, especially in the winter!
Thanks to the potatoes and milk, it’s naturally thick and creamy. No added thickeners needed! And, since there’s no flour, this recipe is naturally gluten-free!
It’s hearty and nutritious! Potatoes, celery, and an onion make up most of this Irish potato soup, with a little broth, salt, pepper, and butter to boost the flavor!

Key Ingredients for Irish Potato Soup

Potatoes – I mean, obviously! You can’t have potato soup without them! Not only are they tasty, but they’re also a great source of vitamin C, potassium, and vitamin B6. Because we’re eventually pureeing the veggies, starchy potatoes like russets work best.

Milk – This gives your Irish potato soup that iconic creamy texture and flavor. If you prefer a richer soup, you can use heavy cream instead of milk.

Irish Potato Soup

Chef’s Tips

Refrigerate any leftovers in an airtight container up to 4 days. Reheat them on the stovetop or in the microwave.
In the recipe, I mention cooking the potatoes until “fork-tender”. Fork-tender refers to that perfect potato moment when you can easily pierce them with the tines of a fork with very little effort!
This method uses an immersion blender or traditional blender to get that perfect soup consistency. If you’re using a traditional blender, BE SURE to read the “Notes” section of the recipe card to avoid disaster!
If you want a slow cooker Irish potato soup, you can definitely use this recipe! Toss everything in your Crockpot and let it cook for approximately one hour on high. Once the potatoes are soft, pick up with Step 3 of the instructions below.

What Do We Mean By “Healthy?”

Irish potato soup topped with bacon, chives, and shredded cheddar cheese in a white bowl on a table

More Incredible Soup Recipes

Print Recipe

Irish Potato Soup

Our Irish potato soup recipe takes a few simple ingredients and turns them a dreamy, creamy bowl of classic comfort food. This hearty soup is easy to make and absolutely perfect for St. Patrick's Day or any day you just need something warm and comforting.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Soup

Cuisine: Irish

Keyword: comfort food, st. patrick’s day, winter

Servings: servings

Calories: 338kcal

Author: Cheryl Malik

Equipment

Medium pot
Immersion blender or traditional blender

Ingredients

2 tablespoons butter unsalted
1 medium onion chopped
2 stalks celery sliced
4 russet potatoes peeled, cut into ½-inch cubes
salt to taste
pepper to taste
4 cups low-sodium chicken stock or vegetable broth
½ cup milk or heavy cream
fresh parsley for garnish
bacon optional, crumbled, for topping
chives optional, chopped, for topping
shredded cheddar cheese optional, for topping

Instructions

In a medium pot over medium heat, melt butter, then add onion and celery. Cook approximately 2 minutes.
Add potatoes, salt, pepper, and stock. Bring liquid to a boil, then reduce to a simmer. Cook until potatoes are fork-tender.
Using an immersion blender, blend soup in pot until thick and creamy. Feel free to make the texture completely smooth or leave chunks of potatoes remaining – your choice.
If using a traditional blender, pour liquid into blender. See Notes for tips regarding hot liquids. Blend until mixture achieves desired consistency, then return liquid to pot.
Stir in milk or heavy cream.
Ladle soup into bowls and top with parsley, bacon, chives, and cheddar cheese. Serve hot.

Notes

Tips for Blending Hot Soup

Hot liquids will expand quickly in a blender, which can push the lid off and create a huge mess (not to mention it could burn you!). Fill the blender no more than halfway. You may have to blend your ingredients in 2 batches.
After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
Remove the center cap from the blender lid and cover the hole with a dish towel instead.

Recipe yields approximately 4 servings. Nutritional values shown reflect the information for 1 serving out of 4. Macros may vary slightly depending on specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition