This high-protein Cottage Cheese Pizza Crust is crispy on the edges, cheesy in the center, and incredibly easy to make. With just a handful of simple ingredients, you can whip up a gluten-free pizza crust that’s packed with protein and ready in under an hour. It’s the perfect base for your favorite toppings—no yeast or complicated steps required.

When pizza night calls, but you want something a little lighter, this Cottage Cheese Pizza Crust delivers. It bakes beautifully with crisp edges, a soft center, and is full of flavor. Best of all, it comes together in under an hour! This recipe is perfect for a quick weeknight dinner.

Why You’ll Love This Recipe

• High-protein & satisfying: A cheesy, flavorful base made without yeast.
• Easy to make: Simple ingredients and minimal prep time.
• Customizable: Use any sauce and toppings you love.
• Perfect texture: Crisp edges with a tender center.

Ingredients & Estimaded Cost:

Recipe Cost: $3.49

Per Serving Cost: $0.87

Here is the list of recipe ingredients, including tips.

Ingredient	Amount	Purpose / Baking Tip
Cottage Cheese (small curd)	1 cup	The creamy, protein-rich base of this crust—creates a chewy, cheesy center. Blend until smooth for the best texture.
Large Eggs	2	Bind the crust and help it crisp up at the edges while staying soft in the middle.
Flour (any variety: gluten-free all-purpose, oat, or almond	½ cup	Adds structure and stability. Choose flour based on your dietary needs or texture preference.
Shredded Parmesan Cheese	1 cup	Adds saltiness, flavor, and crisp edges as it bakes. Helps the crust firm up.
Baking Powder	½ teaspoon	Gives a slight lift and prevents the crust from being too dense.
Garlic Powder	½ teaspoon	Infuses the crust with savory flavor that complements any pizza topping.
Italian Seasoning	½ teaspoon	Adds a touch of herby flavor—oregano, basil, and thyme make the crust taste like classic pizza.
Salt	½ teaspoon	Balances the cheesy richness and enhances the overall flavor.

Top Recipe Tips

• Blend thoroughly: A smooth base ensures the crust bakes evenly and isn’t grainy.
• Line your pan: The cheese can stick—parchment paper is a must.
• Crispier crust: Bake an extra 3–4 minutes before adding toppings.
• Customize your flour: Almond flour keeps it low-carb; oat or all-purpose flour adds chewiness.

Variations

• Non gluten-free: Use ½ cup of regular all-purpose flour.
• Herb crust: Add extra Italian seasoning, oregano, or chili flakes for more flavor.
• Mini pizzas: Divide the dough and make personal-sized crusts.

Serving Suggestions

• Top with fresh arugula and balsamic glaze for a gourmet twist.
• Use as a base for Margherita, BBQ chicken, or veggie pizzas.
• Slice into wedges and serve as flatbread or dippers for hummus or marinara.

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Cottage Cheese Pizza Crust

This high-protein Cottage Cheese Pizza Crust is crispy on the edges, cheesy in the center, and incredibly easy to make. With just a handful of simple ingredients, you can whip up a pizza crust that’s delicious, gluten-free, and packed with protein.

Course Sides

Cuisine American

Keyword cottage cheese

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4 people

Calories 229kcal

Author Jillian

Cost $3.49

Equipment

• blender or food processor
• Medium mixing bowl
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheet
• parchment paper
• Offset spatula or spoon optional
• Oven mitts
• Cooling rack optional

Ingredients

• 1 cup cottage cheese small curd
• 2 large eggs
• ½ cup gluten-free flour
• 1 cup shredded parmesan cheese
• ½ teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt

US Customary – Metric

Instructions

Preheat and prep

• Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

Blend the base

• In a blender or food processor, blend the cottage cheese and eggs until completely smooth.

Mix the crust

• In a medium mixing bowl, combine the blended cottage cheese mixture with the flour, parmesan cheese, baking powder, garlic powder, Italian seasoning, and salt. Stir until fully combined. The mixture will resemble a thick pancake batter.

Shape and bake

• Spread the mixture onto the prepared baking sheet in a circle about ¼ inch thick.
• Bake for 20–25 minutes, or until the center is set and the edges are lightly golden.

Top and finish

• Once your crust is baked, you can top it with sauce, cheese, and your favorite toppings. For step-by-step instructions on making a whole pizza with this crust, check out my Cottage Cheese Pizza Recipe.

Notes

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 375°F oven for 5–7 minutes, or air-fry until crisp.
• Freeze: Bake the crust alone, then freeze for up to 2 months. Add toppings and bake when ready to serve.

Nutrition

Serving: 4ounces | Calories: 229kcal | Carbohydrates: 15g | Protein: 20g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1005mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 0.01mg | Calcium: 379mg | Iron: 2mg

Cottage Cheese Pizza Crust Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Mashed Potatoes
• Ranch Dip with Cottage Cheese
• Fluffy Cottage Cheese Banana Muffins

Posh Plate - Healthy Feel-Good Recipes

Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You’re going to love it!

It costs approximately $9.13 to make this kisir recipe. The recipe makes 6 servings and costs around $1.52 per serving.

What is Turkish Kisir?

Traditional Kisir salad is made up of small bulgur, red pepper paste, tomato paste, and fresh vegetables like cucumbers, onions, and tomatoes. Nothing more, nothing less.

I’ve enjoyed many different versions of kisir, and they all taste lovely. I thought, why not swap out bulgur for healthier quinoa?

By all means, I do not want to undermine the traditional kisir salad. I simply want to eat healthier. But it all comes down to personal preference. Use traditional bulgur or quinoa for a healthier and heartier twist. Honestly, it can be nerve-racking to put a modern twist on something so traditional.

What I Love About Kisir

• Serving versatility: I love this salad because you can serve it as a side or main dish. When I serve it as a main dish, I put it in lettuce leaves.
• Fresh ingredients: The chopped tomatoes, cucumbers, and parsley add a refreshing touch and bright pops of color to the salad.
• Easy to make: This recipe requires minimal prep and cooking time, making it perfect for weeknight meals or light lunches.

Again, I like to make a separate paste that contains the onions, garlic, pastes, and spices. I mix it well before transferring it to the cooked quinoa. Then, I ditch the whisk and use either my hands to massage the quinoa until seasoned well or I use a spoon.

I must say, it’s much more fun to use my hands!

Ingredients and Estimated Cost:

Recipe Cost: $9.13

Per Serving Cost: $1.52

• 1 ½ cups quinoa OR medium size bulgur wheat – $1.92
• 3 cups water – $0.00
• ½ teaspoon kosher salt – $0.01
• 2 Tablespoons pomegranate molasses – $0.32
• 1 Tablespoon tomato paste – $0.20
• 1 Tablespoon red pepper paste – $0.42
• 1 Tablespoons extra virgin olive oil – $0.24
• ½ teaspoon dried oregano – $0.12
• ¼ teaspoon dried garlic powder – $0.02
• ¼ teaspoon kosher salt – $0.01
• Pepper to taste – $0.01
• ½ cup onion – $1.62
• 1 cup tomatoes – $0.72
• 1 cup Persian cucumbers – $1.00
• ½ cup parsley – $0.44
• 10 mint leaves – $2.08

The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2024.

How To Make Kisir

1. Add the cooked and cooled quinoa to a bowl and set it aside. 

1. In a separate mixing bowl, make the kisir paste by adding pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper. 
2. Mix well until a thick paste-like sauce forms.

1. Next, add the paste mixture to the quinoa and mix with your hands or a spoon for 2-3 minutes to ensure every grain is fully coated. 
2. Then, add the parsley and mix to combine.

1. When ready to serve, add the chopped tomatoes and cucumbers and give it a gentle toss. 
2. Serve cold or keep it in the fridge for up to 3 days.

Variations

• Swap out the tomatoes for the sweet red pepper. I understand that not everyone likes tomatoes. In this case, red pepper will give the same look and a nice crunch.
• Use fresh mint or dried mint. Both are delicious in the dish, so use what you have!
• Use red pepper paste or tomato paste. I enjoy the combination of both. However, if you are unable to reach one of them, feel free to double up on one of them.

To Store

This is the perfect make-ahead dish to bring to any gathering. The longer it sits, the better it gets! Remember, do not add the tomatoes and cucumbers until the day of for optimal freshness. Store in an airtight container for up to 3 days.

More Salads

• Thai Cucumber Salad
• Spinach Caprese Salad
• Buckwheat Salad

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

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Kisir

Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You're going to love it!

Course Salads

Cuisine Turkish-American

Keyword quinoa, salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 234kcal

Author Jillian

Cost $9.13

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Mixing bowl

Ingredients

• 4 cups cooked quinoa or bulgur That's roughly 2 cups of quinoa + 2 cups of water cooked in the instant pot for 10 minutes.
• 2 tbsp pomegranate molasses
• 1 tbsp tomato paste
• 1 tbsp red pepper paste
• 2 tbsp extra virgin olive oil
• 1 lemon zest of, juice of
• 1 cup onion (about 1 small onion) finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• ¼ tsp garlic powder or 2 cloves minced fresh garlic
• ¼ tsp kosher salt
• pepper to taste
• ½ cup chopped parsley
• 1 cup tomatoes (about 3-4 Roma tomatoes) seeds and innards removed, small dice
• 1 cup Persian cucumbers (about 3-4 Persian cucumbers) small dice

US Customary – Metric

Instructions

• Add the cooked and cooled quinoa or bulgur to a bowl and set aside. 
• Add the pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper in a separate mixing bowl. Mix well until a thick paste-like sauce forms.
• Mix really well until a thick paste-like sauce forms.
• Next, add the paste/sauce to the quinoa and massage generously with your hands or a spoon. I like to massage for 2-3 minutes to ensure every grain is fully coated to its full potential.
• Then, add the parsley. Mix and combine.
• When ready to serve, add the chopped tomatoes and cucumbers. Give a gentle toss. 
• Serve cold or keep it in the fridge for up to 3 days. 

Notes

Serve: Serve with a slice of lemon and romaine lettuce leaves or alongside any meal.

How long does quinoa kisir salad last? Store in an air-tight container for up to 3 days.

Do you like spice? Add a diced jalapeno when you add the vegetables. 

Nutrition

Serving: 1.25cup | Calories: 234kcal | Carbohydrates: 37g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 133mg | Potassium: 431mg | Fiber: 5g | Sugar: 7g | Vitamin A: 713IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

This isn’t your average tomato carrot soup. It’s a flavor explosion overflowing with health benefits, designed to satisfy your soul and nourish your body – all while adhering to paleo and Whole30 guidelines.

It costs approximately $3.93 to make this soup. The recipe makes six servings and costs around $0.65 per serving. 

What You’ll Love About Tomato Carrot Soup With Ginger

• Roasted veggies: This extra step of roasting the veggies intensifies the natural sweetness of the tomatoes and carrots, creating a deeply flavorful soup.
• Paleo & Whole30 friendly: Grain-free and legume-free, yet packed with nutrients and fiber.
• Versatile and Easy: Garnish this soup with different toppings for personalized flavor and follow the simple directions to make it easily any night of the week.

Ingredients To Make Creamy Tomato and Carrot Soup

Estimated Recipe Cost:

Recipe Cost: $3.93

Per Serving Cost: $0.65

• 4 carrots – $0.51
• 1 Yukon gold potato – $0.26
• 1 onion – $0.50
• 2 large beefsteak tomatoes – $0.72
• 4 cloves garlic – $0.16
• Olive oil – $0.05
• Salt and pepper – $0.01
• 1 teaspoon grated ginger – $0.24
• 2 cups vegetable broth – $1.48

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Carrot Tomato Soup:

***For complete recipe instructions, see the recipe card below.

1. Heat vegetable broth in a small saucepan and set aside.
2. Toss all vegetables and garlic with olive oil, salt, and pepper on a baking sheet. Ensure everything is well-coated.
3. Roast in a preheated 400°F (200°C) oven for 35-45 minutes. You’ll know the vegetables are done when they’re brown and crispy, and the carrots are fork-tender.
4. Transfer roasted vegetables and ginger to a high-speed blender. 
5. Add hot vegetable broth and blend until smooth and creamy.
6. Serve immediately, garnished with fresh parsley, sliced jalapenos, cashew cream, or yogurt (all optional).

Tips For Roasting Vegetables

Leave the veggies whole: because we are roasting the vegetables at a high-temperature, keep the tomatoes whole because they will not survive in the oven —they will burn! And you don’t want that. The other veggies will hold up nicely.

Use plenty of fat: when drizzling olive oil over the vegetables, use your hands to coat each ingredient. Any spaces left without grease will dry out vs caramelize.

Skip the parchment paper: this applies to those who have a nonstick baking sheet. Skipping the sheet will help brown the bottom of the vegetables better. If you do not have a nonstick baking sheet, that’s ok, make sure to use parchment paper and not foil. Potatoes stick to foil really badly.

Carrot and Tomato Soup Recipe Variations:

• Add cooked chicken, firm tofu, tempeh, or even chickpeas to this soup. I would add the protein after the soup has been purred.
• If you want an anti-inflammatory boost, add a tbsp or so of freshly grated turmeric right before the blender ( I wouldn’t add dried turmeric).
• Add fresh lemon juice. This adds a fresh flare and zing to the soup.

Recipe FAQs:

Can we eat tomato and carrot together?

It may not seem like a natural combination, but it is delicious! The flavors complement each other and create a warm and comforting bowl of soup.

What can I add to tomato soup for flavor?

My best tip for adding flavor to this soup is to roast the vegetables before adding them to the soup. This extra step enhances the overall flavor, adding depth and richness that cannot be achieved any other way. 

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

More From Posh Plate:

• Cilantro Lime Cashew Crema
• Air Fryer Sweet Potato Wedges
• Chicken and Zucchini Recipe
• Flavored Greek Yogurt

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Creamy Tomato and Carrot Soup with Ginger

Creamy Tomato Carrot soup made with roasted vegetables, garlic, and spicy ginger. It's paleo, whole30, and super warm and comforting.

Course Soups & Stews

Cuisine American

Keyword carrot, dairy-free, soup, tomato, whole 30

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 60kcal

Author Jillian

Equipment

• small saucepan
• Baking sheet
• Blender
• vegetable peeler
• Cutting board
• Chef’s knife
• Liquid measuring cup
• Measuring spoons

Ingredients

• 4 carrots washed, peeled, and sliced in half lengthwise.
• 1 Yukon gold potato peeled, and cut into fourths
• 1 onion washed, peeled, and sliced in half
• 2 large beefsteak tomatoes or 4 smaller vine tomatoes, or 6 Roma tomatoes
• 4 cloves of garlic skin left on
• Olive Oil
• salt and pepper
• 1 tsp of grated ginger
• 2 cups of hot vegetable broth

Garnish (optional)

• flat-leaf parsley
• cashew cream
• Jalapeno slices

US Customary – Metric

Instructions

• Preheat the oven to 400°F
• Heat vegetable broth in a small saucepan. Set aside. 
• Add all of the vegetables to the bakingsheet. Drizzle olive oil all over the vegetables and garlic. Season with salt and pepper and give the ingredients a rub with your hands to ensure everything is fully coated.
• When ready, transfer the pan to the preheated oven and bake for 35-45 minutes or until brown and crispy, and the carrots are fork-tender.
• Finally, transfer all of the roasted vegetables and fresh ginger into a high-speed blender. Next, add the hot vegetable broth. Then, process until smooth and creamy. 
• Serve right away. Garnish with fresh flat-leaf parsley, a drizzle of cashew cream, or yogurt. 

Nutrition

Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 346mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7303IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Cilantro Chimichurri with a Smoky Twist: Ditch the processed stuff and experience the taste of fresh, homemade chimichurri. This recipe adds a touch of smoky chipotle to the classic blend of cilantro, citrus, and herbs, creating a flavor explosion that elevates any dish.

It costs approximately $4.05 to make this sauce. The recipe makes four servings for around $1.01 per serving.

When you need a marinade, sauce, or dip, do not go to the store to buy one. You can quickly and easily make your own at home that tastes way better than anything you can buy! 

With a short list of ingredients and a food processor, you will be on your way to upgrading your meat, veggies, and fish with this recipe for chimichurri with cilantro.

What You’ll Love About Chipotle Chimichurri:

• Fresh Ingredients: The fresh cilantro, parsley, and onion add a delicious element over dried ingredients. 
• Bold Flavor: This recipe differs from others by adding a chipotle pepper and citrus. It creates a fresh, bold taste that is hard to resist. 
• Easy Recipe: Add everything to the food processor and process. It takes just five minutes to make this sauce. 

How To Make Chimichurri Sauce:

***For complete recipe instructions, see the recipe card below.

1. First, place all the ingredients in a food processor.
2. Process for about thirty seconds. 
3. To finish, adjust the seasonings as needed before serving.  

Chimichurri Sauce Recipe FAQs:

What is chimichurri?

Generally, Chimichurri is a thick sauce filled with herbs, olive oil, an acid-like vinegar, parsley, oregano, and spicy ingredients like cayenne pepper. It’s known as Argentina’s ketchup and is a must on grilled meats.

I added a modern twist using smoked jalapeno (chipotle peppers in Adobe) and swapping vinegar for citrusy limes. Two words—Bomb-diggity!

How to make chimichurri?

You are going to love how easy it is to make.

• Prep the herbs by washing and drying them well. Add leaves and tender stems to a food processor with all the other ingredients.

• When ready, process all ingredients until the desired chunky consistency is met.

• Enjoy right away, marinate meat and veggies with this delicious chimichurri sauce, or store it in an airtight container for up to five days.

Is this chimichurri sauce spicy?

I find that chimichurri has a mild spice flavor. This sauce is entirely customizable. Make it spicy or not spicy at all. Chipotle peppers are in this recipe, making it not only spicy but smoky.

How to thin out chimichurri?

Add a tbsp of water until the desired consistency is met.

Ingredients list

There is no hierarchy nor direct order in which these ingredients are listed.

More Dressing and Sauces:

• Easy Walnut and Pesto
• Parmesan Dressing
• Easy Mexican Salsa
• Cilantro Lime Cashew Cream

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Cilantro Chimichurri

Ditch the processed stuff and experience the taste of fresh, homemade chimichurri. This recipe adds a touch of smoky chipotle to the classic blend of cilantro, citrus, and herbs, creating a flavor explosion that elevates any dish.

Course sauces

Cuisine Argentinian-Inspired

Keyword chimichurri, chipotle, dip, marinade

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 314kcal

Author Jillian

Cost $4.05

Equipment

• Measuring cups and spoons
• food processor
• Cutting board
• Chef’s knife

Ingredients

• 1 cup packed fresh cilantro, tender stems, and leaves
• ½ cup packed fresh flat-leaf parsley, tender stems, and leaves
• ½ small white onion
• 3-4 cloves of garlic
• 1 chipotle pepper in adobo
• 1 tbsp adobo sauce
• 2 limes juice of, one of the limes you will zest
• ⅓ cup extra virgin olive oil
• 1 tsp honey or agave nectar
• 1 tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp coarse black pepper

US Customary – Metric

Instructions

• Add all of the ingredients into a food processor. 
• Process until a thick and chunky desired consistency is met—about 30 seconds. 
• Taste the chimichurri. Adjust seasoning (adding more salt etc.)
• Consume right away or store in an air-tight container for up to five days. 

Notes

How to thin-out chimichurri? Simply add a tbsp of water until the desired consistency is met. 

To serve: if serving as a dipping sauce, I like to drizzle a little bit of extra virgin olive oil right over the top before serving. 

Nutrition

Serving: 1cup | Calories: 314kcal | Carbohydrates: 9g | Protein: 18g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 10mg | Sodium: 1317mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

Blistered Shishito Peppers is a simple yet captivating side dish that will elevate your taste buds. These slender, emerald-green peppers from Japan transform when kissed by heat, their blistered skins revealing a soft, vibrant interior.

This recipe makes four servings for about $2.89 per serving. The total approximate cost for the recipe is $11.59.

Feeling intimidated to make these peppers at home? Don’t be! They are easier than you think, especially with my step-by-step instructions. 

Blistered Shishito Peppers are a fun and unique side dish or appetizer. They are slightly sweet, with a touch of mild heat and charred skin that enhances the flavor. The cooking process creates a tender skin, leaving you with a slight crunch to create the perfect texture.

Scroll down to the recipe to see just how easy it is to make these Blistered Shishito Peppers at home. 

What You’ll Love About Blistered Shishito Peppers:

• Delicious Flavor: The ingredients come together to create an irresistible flavor that is both savory and sweet. 
• Unique Ingredients: You may not have experienced cooking with lemongrass before. You will love the new and exciting flavor.
• Versatile: This dish can be served as a snack, appetizer, or side dish. Serve it at a family gathering or bring it to a potluck. 

Recipe Variations and Substitutions:

• If you cannot find fresh lemongrass stalk, feel free to use the paste.
• Don’t have pure maple syrup? Use agave nectar instead. I would not recommend using honey.
• Don’t like cilantro? Use parsley.
• Sometimes I like to ad little gems of crumbled bacon or pancetta to the finished dish.

Blistered Shishito Peppers Recipe FAQs:

Do you refrigerate shishito peppers?

Yes, and I highly recommend it in order for them to stay fresher longer. To optimize shelf life, all fresh produce should be refrigerated.

What to serve with Shishito peppers?

Serve alongside buttery rice, fluffy quinoa, eat them on their own, or as an appetizer.

More Sides:

• Spinach Caprese Salad
• Pickled Red Onions – Refrigerator Method
• Buckwheat Salad
• Mexican Cauliflower Rice
• Brussels Sprout Salad
• Roasted Delicata Squash
• Cucumber Kimchi
• Creamy Cucumber and Avocado Salad
• Mediterranean Marinated Tomatoes
• Instant Pot Spaghetti Squash

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Blistered Shishito Peppers

Blistered Shishito Peppers is a simple yet captivating side dish that will elevate your taste buds. These slender, emerald-green peppers from Japan transform when kissed by heat, their blistered skins revealing a soft, vibrant interior.

Course Appetizer

Cuisine Asian-American

Keyword gluten-free, shishito peppers

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 165kcal

Author Jillian

Cost $11.59

Equipment

• Large Bowl
• large skillet
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Ingredients

• 3 tbsp olive oil divided see notes
• 1 lb. shishito peppers
• ¾ cup small diced red onion about 1 small onion
• 3- inch piece of fresh lemongrass stalk thin-sliced or 1 tbsp lemongrass paste
• 1 tsp chopped ginger
• 2 cloves of garlic finely chopped
• ¼ cup fresh chopped cilantro
• 1 tbsp vinegar
• 1 tbsp soy sauce alcohol-free
• 1 tsp pure maple syrup

Instructions

• Wash and dry the peppers well.
• When ready, transfer them to a large bowl.
• Add 2 tbsp of olive oil, ¼ teaspoon of kosher salt and toss until each one is generously coated. 
• When ready, heat a large skillet or cast-iron pan, over medium heat. 
• Add the oiled and salted shishito peppers to the pan and cook until blistered (about 2-3 minutes).
• Remove the peppers from the pan and lower the heat to medium-low.
• Add in the leftover tablespoon of olive oil, lemongrass, diced red onion, ginger, garlic, and sauté until the onions have softened. 
• When the onions have softened, add the soy sauce, vinegar,  and pure maple syrup. Sauté for about 30 seconds and you are done!
• Top the shishito peppers with the lemongrass relish, fresh chopped cilantro, and consume while hot. 
• Serve and enjoy.

Notes

Divided olive oil? You will add 2 tbsp of the oil in a bowl with the peppers and the final tbsp after removing the blistered peppers and before adding the onions along with the rest of the ingredients. 

Nutrition

Serving: 0.75cup | Calories: 165kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 264mg | Potassium: 463mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1148IU | Vitamin C: 166mg | Calcium: 32mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

Whip up the best Almond Flour Gluten Free Pancakes in just 30 minutes! This easy pancake recipe makes fluffy, tender stacks perfect for breakfast or brunch.

Try my Overnight Lemon Poppy Seed Pancakes and my Apple Pancakes with Cinnamon Maple Syrup for more pancake options. 

Fluffy Almond Flour Gluten-Free Pancakes (Easy + Delicious!)

I love making these almond flour pancakes because they are gluten-free, thanks to the almond flour. They also come together fast with a few pantry staples. Plus, I’ll show you how to make pancakes with almond flour so they turn out deliciously fluffy every time—no mystery, no dry or crumbly disappointments here!

You’re going to love how light and fluffy these pancakes are. The slightly nutty flavor puts them over the top. They are easy to make and provide a filling breakfast, brinner, or brunch any day of the week. Almond Flour Pancakes will soon become your favorite type of pancake! This recipe works with add-ins like blueberries, chocolate chips, or even a sprinkle of cinnamon.

Ingredients and Estimated Cost:

Recipe Cost: $4.87

Per Serving Cost: $1.62

Here’s everything you need to make these Almond Flour Gluten Free Pancakes, including simple substitutions. 

WET INGREDIENTS

• 2 large eggs ($0.91) – These give structure and a little richness to the batter. Room-temperature eggs work best for an even mix.
• ½ teaspoon almond extract ($0.13) – A little goes a long way! Almond extract adds that lovely flavor that makes these almond meal pancakes shine. You can also use vanilla extract for a milder taste.
• 1 tablespoon pure maple syrup ($0.56) – This adds natural sweetness to the batter without making the pancakes overly sugary. Honey also works.
• ½ cup almond milk (or milk of choice, $0.15) – Unsweetened almond milk keeps these pancakes dairy-free if needed. You can swap in any other plant-based or regular milk you have on hand.

DRY INGREDIENTS

• 1 ½ cups blanched almond flour ($2.75) – Blanched almond flour (where the skins have been removed) is the magic behind these pancakes’ light, fluffy texture. If you’re wondering how to make pancakes with almond meal, know that almond meal (made with the skins) will make them a little denser but still delicious. You can use an almond meal if that’s what you have!
• 2 tablespoons cornstarch (or arrowroot flour for paleo, $0.14) – This helps mimic the lightness that gluten usually provides in traditional pancakes. It makes a big difference in tenderness and fluffiness!
• 1 teaspoon baking powder ($0.04)- Gives the batter lift and ensures those beautiful, airy centers.
• Pinch of salt ($0.01) – A little balances the flavors and brings out the sweetness.
• Enough coconut oil or grass-fed ghee for greasing the pan ($0.18) – Both add a rich, buttery flavor without dairy (if you’re using coconut oil).

NOTE: Recipe prices are estimated using grocery store websites based on the required ingredient amounts. The actual cost will vary depending on your existing pantry. Recipe prices updated April 2025.

Pancakes With Almond Flour Top Tips

• Make sure to separate your wet ingredients from the dry ingredients.

• Use a cast-iron pan to create those crispy edges.

• Grease your cast-iron pan well with butter, coconut oil, or grease of choice. 

• Let the batter rest for 10 minutes. This will help soften the almond flour and thicken the batter.

• Make sure to cook these pancakes on medium-low heat. Wipe out the pan after each cooked pancake if cooking one by one or after each batch.  

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5 from 5 votes

Almond Flour Gluten Free Pancakes

These almond flour gluten free pancakes are dairy free, light, fluffy, and made for laid-back mornings or weekend brunch.

Course Breakfast

Cuisine American

Keyword almond flour, Almond flour pancakes, paleo

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 33 minutes minutes

Servings 3 people

Calories 405kcal

Author Jillian

Cost $4.87

Equipment

• mixing bowls
• Whisk
• Rubber scraper
• large skillet
• Pancake flipper

Ingredients

Wet Ingredients

• 2 large eggs
• ½ tsp almond extract
• 1 tbsp pure maple syrup
• ½ cup almond milk or milk of choice

Dry Ingredients

• 1 ½ cup blanched almond flour
• 2 tbsp cornstarch or arrowroot flour for paleo
• 1 tsp baking powder
• Pinch of salt
• Enough coconut oil or grass-fed ghee for greasing the pan

Optional add-ins (either or)

• ⅓ cup dairy-free chocolate chips
• 1 tsp cinnamon
• ½ cup fresh blueberries

US Customary – Metric

Instructions

• In a large mixing bowl, combine all of the wet ingredients and whisk until a homogenized liquid forms. Set the wet ingredients aside.
• When ready, in a separate mixing bowl, add the dry ingredients. Whisk to combine.
• Next, add the dry ingredients to the wet. Fold and mix to combine. Do not be afraid to over-mix, there is no gluten in here. Set the batter aside on the countertop for 10 minutes to rest. Resting the batter will ensure the pancakes are nice and fluffy.
• Finally, heat a large skillet over medium-low heat. Almond flour pancakes do not thrive on high heat. Once heated, dollop or spray grease of choice all over the pan. Next, add about ⅓ cups of batter (I like using my measuring cup for this part).
• Then, cook for about 2 minutes until the bottom is golden brown. Flip and continue to cook for an additional minute.
• Repeat the process until all pancakes have been made. 
• Serve with fresh blueberries on top and warm maple syrup. 

Notes

• The heat is too high if the pancakes are getting browner faster than the insides are cooked.
• If the pancakes are not fluffy and tender, the batter might not have rested long enough. 

Storage Tips

SERVE: You can keep the pancakes out for about two hours before they need to be refrigerated. 

STORE: Place the pancakes in a covered dish or a Ziploc bag and refrigerate for 1-2 days. 

FREEZE: Place the almond flour pancakes in a freezer-safe Ziploc bag between pieces of parchment paper. Freeze for 2-3 months.

DEFROST: Defrost overnight in the refrigerator or at room temperature for 2-3 hours.

Nutrition

Serving: 2pancakes | Calories: 405kcal | Carbohydrates: 22g | Protein: 16g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 238mg | Potassium: 57mg | Fiber: 6g | Sugar: 6g | Vitamin A: 158IU | Calcium: 270mg | Iron: 3mg

Almond Flour Pancakes Recipe FAQs

Choosing Between Almond Flour and Almond Meal

If you’ve ever wondered whether you can use almond flour or almond meal in pancakes, the short answer is yes, but they behave a little differently. Let’s break it down:

Almond flour is made from blanched almonds (with the skins removed) that are finely ground into a soft, almost powdery texture. It’s lighter and softer, which makes it perfect for baking fluffy pancakes. If you want that traditional pancake look and a tender bite, almond flour is your best bet.

Almond meal, on the other hand, is ground from whole almonds with the skins on. It’s a bit coarser and gives your pancakes a slightly denser, more rustic texture. The flavor is still delicious, rich, nutty, and satisfying, but expect a little more chew and a heartier feel.

More Breakfast Recipes

• Date Shake
• Sweet Potato Pancakes
• Easy Baked Breakfast Potatoes
• Gluten-Free Waffle with Cinnamon and Sugar
• Peanut Butter Banana Smoothie
• Yogurt Muffins with Rosemary (Gluten Free)
• Mediterranean Egg Sandwich
• How To Cook Eggs
• Almond Joy Chia Pudding
• Greek Yogurt Chia Parfait with Strawberry Applesauce

Posh Plate - Healthy Feel-Good Recipes

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

For more Mediterranean-inspired dishes, try my Mediterranean Egg Sandwich and Mediterranean Marinated Tomatoes.

Move over beef; there is a new star in town that helps take stew to a new level. This Mediterranean Lamb Stew is full of nutritious, hearty, bold flavors that are perfect for a cold night. In addition, the stew is made in one pot, making it the perfect weeknight meal. Mediterranean Lamb Stew is a rich stew full of warm spices and tender lamb. The flavors complement each other nicely, creating a comforting meal any time of the year. This lamb stew is amazing with a squirt of lemon juice right at the end.

Why You Will Love This Lamb Stew

There is something especially comforting about a pot of lamb stew simmering away on the stove. The broth turns rich and savory as it cooks, the vegetables soften perfectly, and the lamb becomes incredibly tender with every hour. It is the kind of dinner that fills the kitchen with the best smells and makes everyone suddenly very interested in what is cooking.

Lamb gives this stew a deeper flavor than traditional beef stew, with a richness that works beautifully with herbs, garlic, and slow-cooked vegetables. The broth thickens into something hearty enough to scoop up with crusty bread, yet simple enough for a cozy family dinner.

One of the best parts about this lamb stew recipe is that it tastes even better the next day. The flavors continue to develop overnight, making leftovers something to look forward to instead of an afterthought.

Ingredients To Make Mediterranean Lamb Stew

Ingredients and Estimated Cost:

Recipe Cost: $28.06

Per Serving Cost: $4.67

• 2 teaspoons extra virgin olive oil – $0.22
• 2 pounds grass-fed boneless lamb stew meat – $21.96
• 2 teaspoons kosher salt – $0.04
• ¼ teaspoon coarse black pepper – $0.02
• 1 cup onion – $0.62
• 6 cloves garlic – $0.24
• 2 teaspoons cumin – $0.06
• 14.5 ounce can fire roasted tomatoes – $1.24
• 4 cups vegetable broth – $2.03
• ⅓ cup mint – $0.75
• 1 cup parsley – $0.88

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2026.

Best Cut of Lamb for Stew

The best lamb stew starts with the right cut of meat. Lamb shoulder is usually the top choice because it has enough marbling and connective tissue to become tender and flavorful during slow cooking. Lamb leg can work too, though it tends to be leaner.

If your grocery store sells packaged lamb stew meat, it is often cut from the shoulder and works well for this recipe. Bone in lamb adds even more richness to the broth, though boneless lamb is easier to serve.

The key is giving the lamb enough cooking time. Low, steady simmering breaks down the tougher fibers and creates that fall-apart texture that makes stew so satisfying.

A Few Tips for the Best Lamb Stew

• Brown the Lamb Well: Taking a few extra minutes to properly brown the lamb creates a deeper, richer flavor in the broth. Do not overcrowd the pot, or the meat will steam instead of sear.
• Keep the Heat Low: A gentle simmer keeps the lamb tender. Cooking too aggressively can make the meat tough instead of soft and tender.
• Let the Stew Rest Before Serving: Stew thickens slightly as it rests, and the flavors develop further after sitting off the heat for a few minutes.

What to Serve with Lamb Stew

This lamb stew pairs perfectly with warm, crusty bread, mashed potatoes, buttered egg noodles, or a simple green salad. Roasted vegetables or soft dinner rolls work especially well for soaking up every bit of the broth.

Make Ahead Instructions

Lamb stew is an excellent make-ahead dinner because the flavors continue developing as it sits. You can make the stew up to 2 days in advance and refrigerate it until ready to reheat.

If you make this lamb stew recipe, I would love to hear how it turned out for you! Leave a comment below and let me know what you served with it, or save the recipe for your next cozy dinner night.

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4.84 from 12 votes

Lamb Stew

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

Course Soups & Stews

Cuisine European-American

Keyword lamb, paleo, stew, whole30

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 514kcal

Author Jillian

Cost $28.06

Equipment

• large pot
• measuring spoons and cups
• Liquid measuring cup
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp extra virgin olive oil
• 2 pounds grass-fed boneless lamb stew meat
• 2 tsp kosher salt
• ¼ tsp coarse black pepper
• 1 cup onion chopped about 1 onion
• 6 cloves of garlic finely chopped
• 2 tsp cumin
• 14.5 oz can fire-roasted tomatoes
• 4 cups vegetable broth about 32 oz or 1 pint
• ⅓ cup finely chopped mint
• 1 cup finely chopped parsley about 1 parsley bunch

FOR SERVING:

• lemon wedges optional

US Customary – Metric

Instructions

• In a pot over medium-high heat, add olive oil, lamb, salt, and pepper. Stir-fry until the meat has browned and caramelized.
  2 tbsp extra virgin olive oil, 2 pounds grass-fed, 2 tsp kosher salt, ¼ tsp coarse black pepper
• Next, lower the heat to medium. Add the onion and garlic. Saute until the onions have softened.
  1 cup onion, 6 cloves of garlic
• Then, add the cumin. Fry until aromatic, about 15 seconds. 
  2 tsp cumin
• When ready, deglaze the pan with fire-roasted tomatoes and vegetable broth.
  14.5 oz can fire-roasted tomatoes, 4 cups vegetable broth
• Garnish with extra chopped mint, parsley, and a wedge of lemon. 
  ⅓ cup finely chopped mint, 1 cup finely chopped parsley
• Mix in the parsley and mint. Partially cover the pot with a lid. Bring to a boil.
• Once a boil is reached, lower to a gentle simmer and continue to cook for 60 minutes or until the lamb is fork-tender.
• Ladle and serve with lemon wedges (optional).
  lemon wedges

Notes

Serve: Serving this soup with lemon wedges is optional, but the acid helps brighten the stew’s flavors. You can keep the stew out for about two hours before it needs to be stored and refrigerated. 

Store: Store the stew in an airtight container in the refrigerator for 4-5 days. 

Freeze: Once cooled, place the lamb stew in a freezer-safe container or zipper-top bag and freeze for up to three months.

Defrost: Defrost at room temperature for 4-5 hours or overnight in the refrigerator.

Reheat: Place the stew in a heavy-bottomed pot over medium heat until warm.

Nutrition

Serving: 2cups | Calories: 514kcal | Carbohydrates: 10g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 110mg | Sodium: 1606mg | Potassium: 469mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1566IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 4mg

Recipe FAQs

More Paleo Recipes

• Easy Baked Chicken and Zucchini
• Thai Red Curry
• Best Picadillo Recipe
• Pollo Asado
• Creamy Tomato and Carrot Soup  
• Amazing Baked Harissa Chicken Wings

Posh Plate - Healthy Feel-Good Recipes

These savory Yogurt Muffins with Rosemary are gluten-free, aromatic, moist, and tender. They’re perfect for a weekend breakfast treat or hosting brunch.

It costs approximately $5.04 to make these muffins, meaning each cost around $ 0.63. The recipe makes eight muffins.

For another gluten-free muffin option, try my Gluten-Free Pumpkin Muffins with Orange.

Yogurt Muffins

I love adding herbs to baked goods. The smell, the taste, it’s like natural, healthy perfume. They take any baked good to the next level.

The yogurt in this recipe adds a nice tanginess and helps provide moisture.

Unlike most muffin recipes, these are gluten-free. Because of the absence of gluten, the muffin method does not apply here.

If you are unsure what the muffin method is, the wet ingredients are added to the dry ingredients and gently folded to create a gently mixed lumpy batter.

Because we will NOT be using the muffin method, this recipe can be made all in one bowl and mixed to death—there is no gluten, so it doesn’t make a difference.

This recipe makes eight muffins. Fill any empty pockets of the cupcake tray with water.

I like to put the batter in cute muffin wrappers. It just adds a nice touch and an eating experience. Once they have baked and cooled, they will easily release from the wrappers.

How To Make Rosemary Yogurt Muffins

1. First, melt the butter in the microwave and whisk in the eggs and Greek yogurt after it has cooled. 
2. Next, mix in the dry ingredients until combined. 
3. Then, add in the rosemary and stir. After stirring, let the batter rest for ten minutes. 
4. Preheat the oven to 350 degrees F while you prep the muffin pan with muffin liners. 
5. Scoop the batter into the muffin liners and top each with rosemary sprigs and a sprinkle of flake salt. 
6. Finally, bake in the oven for twenty-five minutes. Allow the muffins to cool before serving. 

***For complete recipe instructions, see the recipe card below.

Recipe Variations

Though rosemary is my favorite, feel free to choose one of these fresh herbs instead.

• Oregano
• Thyme
• Sage
• Dill
• Basil

Recipe FAQs

More Gluten-Free Recipes

• Marinated Goat Cheese
• Garlicky Zucchini Yogurt
• Cucumber Kimchi
• Paleo Pumpkin Bread
• Creamy Zucchini Hummus
• Easy Coconut Cashew Butter
• Gluten-Free Oatmeal Cookies
• Chewy Soft Coconut Cashew Granola Bar

Read the recipe from beginning to end. This will help you better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to substitute ingredients that you don’t have, thus causing a complete recipe failure.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 6 votes

Gluten-Free Yogurt Muffins With Rosemary

These savory Yogurt Muffins with Rosemary are gluten-free, aromatic, moist, and tender. They're perfect for a weekend breakfast treat or hosting brunch.

Course Breakfast

Cuisine American

Keyword gluten-free, muffins, rosemary, yogurt

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour

Servings 8 people

Calories 194kcal

Author Jillian

Cost $5.04

Equipment

• Mixing bowl
• Whisk
• Cutting board
• Chef’s knife
• muffin tin
• measuring cups
• Liquid measuring cup
• Measuring spoons
• mixing spoon

Ingredients

WET INGREDIENTS:

• 2 large eggs
• ½ cup melted grass-fed butter or ghee
• ⅔ cup whole milk greek yogurt

DRY INGREDIENTS:

• ½ cup blanched almond flour
• ½ cup 1:1 gluten-free all-purpose flour blend I used King Arthur
• 1 tsp baking powder
• 1 tsp chopped rosemary + extra sprigs to decorate the top
• 1 tsp garlic powder
• ½ tsp kosher salt + a pinch
• ¼ tsp freshly milled pepper

TOPPINGS:

• flake salt optional

US Customary – Metric

Instructions

MAKE BATTER

• Add the butter or ghee to a large mixing bowl and microwave until melted.
• Once the butter is cooled, add the eggs and Greek yogurt.
• Whisk until a smooth and pale cream color is the result. First, it will be lumpy but keep stirring vigorously until it's completely lump-free and smooth.
• Next, add all of the dry ingredients to the bowl. Mix until well combined.
• Then, add in the fresh chopped rosemary—mix to combine.

REST BATTER:

• Set the batter aside to rest for 10 minutes.

PREP OVEN AND MUFFIN TIN:

• Meanwhile, move the oven rack to the middle position and preheat the oven to 350°F.
• Next, line a muffin tin with eight wrappers.

SCOOP AND BAKE:

• Scoop the batter into each muffin well. I like to fill them ¾ of the way full.
• Top each with a rosemary sprig and flake salt (optional).
• Finally, transfer the pan to the oven and bake for 25 minutes. Or when a toothpick or knife inserted comes out clean.

COOL AND SERVE:

• Allow the muffins to cool for at least 15 minutes.
• Serve and enjoy.

Video

Nutrition

Serving: 1muffin | Calories: 194kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 322mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This Sautéed Brussel Sprouts recipe is ridiculously delicious. It’s loaded with garlic, Parmesan cheese, pecans, almonds, and crispy bits of turkey.

These Sauteed Brussel Sprouts cost approximately $5.83 to make. The recipe makes four servings for about $1.45 per serving.

Serve these Brussel Sprouts alongside this Roasted Delicata Squash, Fall Spinach Salad, and Sauteed Green Beans with Garlic and Mint as your side dishes for your Thanksgiving meal.

This is the kind of side dish to take to any Thanksgiving gathering. It contains familiar ingredients like parmesan cheese and turkey, yet the walnuts and thin-sliced almonds give the perfect elegant touch.

If you are on the fence about Brussel Sprouts, as many people are, it is time to give them another chance. It could be that they were not cooked correctly the last time you tried them.

As you sautee the Brussel Sprouts, the natural sweetness of the recipe comes out, and a sweet caramelization takes place. Leaving you with a savory nutty flavor that is topped with Parmesan cheese and additional nuts.

The Brussel Sprouts also have a slight crunch on the outside while being soft and tender on the inside. They are quick and easy to make, which makes this Sauteed Brussel Sprouts recipe a winner on all levels.

How To Make Sautéed Brussel Sprouts

1. First, add the olive oil and diced turkey to a nonstick skillet over medium heat. 
2. Next, remove the crispy turkey bits and add the onion and garlic. Then add the salt and pepper and saute until the onions are softened. 
3. Add the brussel sprouts to cook for about seven to ten minutes. Crisp them up at the end by turning up the heat at the end. 
4. Finally, transfer to a serving dish and add the parmesan cheese and garnish with pecans and almonds. 

***For complete recipe instructions, see the recipe card below.

Storage Tips

SERVE: You can keep these out for no more than two hours before they need to be covered and refrigerated.

STORE: Place leftovers in an airtight container and store them in the refrigerator for no more than two days.

FREEZE: This recipe does not freeze and defrost well so I do not recommend freezing it.

Recipe FAQs

How Do You Get the Bitterness Out of Brussel Sprouts?

Properly cooked brussels sprouts will not have any bitterness. Season the sprouts well. Make sure not to overcook the sprouts, or else they can turn out to be too mushy.

Should you blanch Brussel sprouts before frying?

There is no need to blanch the Brussel sprouts before frying them in this recipe. The only prep work needed is to thinly slice the Brussel sprouts before frying them.

Why are my Brussels sprouts tough?

Mushy Brussel sprouts or tough ones are the worst! If there is not enough oil in the pan, the Brussel sprouts will not fry properly, leaving them tough instead of crispy and soft.

More Gluten-Free Sides

• Dandelion Salad with Avocado Ceasar Dressing
• Cucumber Kimchi
• Instant Pot Spaghetti Squash
• Creamy Cucumber and Avocado Salad
• Mediterranean Marinated Tomatoes
• Roasted Carrot Fries
• Best Simple Arugula Salad Recipe with Parmesan Dressing
• Easy Caprese Salad
• Brussel Sprout Salad with Lemon Poppyseed Dressing

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

No ratings yet

Sautéed Brussel Sprouts Recipe

This Sautéed Brussel Sprouts recipe is ridiculously delicious. It's loaded with garlic, Parmesan cheese, pecans, almonds, and crispy bits of turkey.

Course Sides

Cuisine American

Keyword brussel sprouts

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 272kcal

Author Jillian

Cost $5.83

Equipment

• Skillet
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp olive oil
• ⅓ cup diced turkey I used kosher grade smoked turkey deli slices
• 1 small onion chopped
• 3 cloves garlic finely chopped
• ¼ tsp kosher salt or salt to taste
• ¼ tsp coarse black pepper or pepper to taste
• 1 lb. 16 oz fresh brussel sprouts, washed and thin-sliced
• ½ cup freshly grated parmesan cheese I used rennet-free

OPTIONAL

• ¼ cup pecans to garnish
• ¼ cup thin-sliced almonds to garnish

US Customary – Metric

Instructions

• In a nonstick skillet over medium heat, add the olive oil and diced turkey. Cook until the edges are nice and crispy, about 3-5 minutes. 
• When ready, remove the crispy turkey bits. Add the chopped onion and garlic to the same pan. Add salt and pepper and saute until the onions have softened. 
• Next, add the thin-sliced brussel sprouts. Cook until softened, about 7-10 minutes. At the last minute, turn up the heat to crisp them on the bottom.
• Finally, once the bottoms are nice and browned, transfer to a serving bowl. Add the parmesan cheese. Toss to combine. Garnish with pecans and almonds. 
• Enjoy immediately.

Nutrition

Serving: 1cup | Calories: 272kcal | Carbohydrates: 17g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 611mg | Potassium: 617mg | Fiber: 6g | Sugar: 5g | Vitamin A: 958IU | Vitamin C: 99mg | Calcium: 231mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This Roasted Delicata Squash is seasoned with parmesan cheese, smoked paprika, and dried basil. Then it’s roasted until perfectly golden and crispy.

It costs approximately $8.07 to make this Roasted Delicata Squash. The recipe makes six servings, which costs around $1.34 per serving.

I love to serve this squash alongside Oven Roasted Turkey and this simple Fall Spinach Salad for a delicious meal on a crisp evening.

What is delicata squash?

Pronounced [dehl-ih-KAH-taj] is also known as a sweet potato squash. It’s a sweeter vaHowever, it’sy with light yellow skin and green lines vertically across its oblong shape.

Delicata Squash is best during mid to early Fall season making it my go-to side dish during October and leading up to Thanksgiving Day.

What does delicata squash taste like? You are in for a treat. It tastes like a cross between sweet potatoes and butternut squash.

Thanksgiving is on its way and this is a delicious side dish for any gathering, but especially Thanksgiving. If you have been wanting to try delicata squash for the first time, then I highly recommend it. When it’s roasted, you can really taste its natural sweetness.

The skin is tender and delicate, giving the squash its name, so you do not have to peel it before you roast it. That makes this one easy dish to prepare.

After roasting the squash, the texture becomes rich as it carmelizes and the soft insides are bursting with a naturally sweet flavor. It is a flavor combo that is hard to beat.

I’m so excited to share this recipe with you. First, let’s talk about the ingredients you will need.

Ingredients you will need

Please note delicata squash ranges in size. Furthermore, when sliced, each one will yield a different amount of pieces. Because of this, the Parmesan cheese and seasoning to coat each squash is merely an estimate.

If you find out that you have run out, make more with the spice-to-cheese ratio in mind.

How To Make Roasted Delicata Squash

1. First, preheat the oven to 375 degrees F. Then, line a baking sheet with parchment paper and set it aside. 
2. Next, place the sliced delicata in a large mixing bowl. Drizzle the olive oil over the squash and add the salt and pepper. 
3. Lightly toss the squash to ensure each one is fully coated. 
4. In another bowl, combine the parmesan cheese, smoked paprika, and dried basil leaves. 
5. Cover each delicata wedge with the seasoned parmesan cheese mixture and place them on the baking sheet.

***For complete recipe instructions, see the recipe card below.

Storage Tips

Serve: You can keep the squash our for no longer than two hours before it needs to be covered and refrigerated.

Store: Place the squash in an airtight container and store in the refrigerator for 1-2 days.

Freeze: Because of the crispy outer later, this recipe does not freeze and reheat well.

More Gluten-Free Sides

• Sauteed Green Beans with Garlic and Mint
• Dandelion Salad with Avocado Cesar Dressing
• Easy Baked Breakfast Potatoes
• Cucumber Kimchi
• Instant Pot Spaghetti Squash
• Creamy Cucumber and Avocado Salad
• Mediterranean Marinated Tomatoes
• Roasted Carrot Fries
• Gluten-Free Pasta Salad with Artichoke
• Easy Caprese Salad Recipe with Spinach
• Brussel Sprout Salad with Lemon Poppyseed Dressing

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

4.91 from 10 votes

Roasted Delicata Squash

This Roasted Delicata Squash is seasoned with parmesan cheese, smoked paprika, and dried basil. Then it's roasted until perfectly golden and crispy.

Course Sides

Cuisine American-Italian

Keyword delicata squash, gluten-free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 237kcal

Author Jillian

Cost $8.07

Equipment

• Cutting board
• Measuring spoons
• Chef’s knife
• Baking sheet
• Mixing bowl
• parchment paper

Ingredients

• 2 delicata squash washed, deseeded, and sliced into moon-shapes
• 1 tbsp extra virgin olive oil
• ½ tbsp kosher salt
• ¼ tsp coarse black pepper

For the coating

• 2 ½ cups freshly grated parmesan cheese loosely packed
• 1 tsp smoked paprika
• 1 tsp dried basil leaves

US Customary – Metric

Instructions

• Preheat the oven to 375°F
• Add the sliced delicata to a large mixing bowl. Drizzle in the olive oil, salt, and pepper. Toss to fully coat each wedge of squash. Set aside. 
• In a separate bowl, add the parmesan cheese, smoked paprika, and dried basil leaves. Mix with a fork until well combined. 
• Place each wedge of delicata into the seasoned parmesan cheese mixture. Coat each piece with the cheese, then directly place it onto a baking sheet lined with parchment paper or a baking mat. Continue the process until there are no more pieces to coat left. 
• Bake at 375°F for 17-20 minutes or until golden brown. 
• Enjoy right away as a side dish or a healthy snack. 

Nutrition

Serving: 0.5cup | Calories: 237kcal | Carbohydrates: 15g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 1255mg | Potassium: 580mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2555IU | Vitamin C: 19mg | Calcium: 541mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They’re perfect as a sweet snack or a grab-and-go breakfast treat.

These Breakfast Oat Cookies cost around $8.85 to make. The recipe makes twelve servings and costs about $0.73 per serving.

If you are looking for another sweet potato recipe, try my Stuffed Sweet Potatoes. 

What I love about these sweet potato cookies: The sweet potato gives both sweetness and a moist, rich flavor and texture. They bake up in fifteen minutes. Finally, it’s a nice twist to the classic chocolate chip cookie.

These cookies are simple to make. You don’t even need a mixer to make them! You can make these cookies as a convenient and healthy breakfast or mid-day snack with a few simple ingredients.

They are moist cookies full of oats, chocolate, and sweet potatoes. You do not need to add sugar to these cookies because of the natural sweetness from the sweet potatoes and pure maple syrup.

I love to make these after the holidays when I have extra mashed sweet potatoes to use up. However, these Sweet Potato Oat Cookies are delicious any time of the year.

How To Cook Sweet Potato

Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which way suits your cooking style.

Microwave method

• Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
• Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.

Instant Pot method

• Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
• Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.

Oven method

• Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.

Recipe and Flavor Variations

I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients.

• To make this vegan, swap the egg for ¼ teaspoon of vegan-grade xanthan gum. 
• I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients: dried fruit like raisins, apricots, or apples.
• You can also add sprouted pumpkin, hemp, or chia seeds.
• Sometimes I like to add nuts like walnuts, pecans, or chopped cashews.
• I like to add spices like cinnamon, ginger, or turmeric during the fall.

Recipe FAQs

More Dairy-Free Dessert Recipes

• Gluten-Free Oatmeal Cookies
• Almond Flour Chocolate Chip Cookies
• Chocolate Truffles Recipe (vegan)
• Chocolate Truffle Recipe with Coconut and Pecans
• Chickpea Cookies

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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4.34 from 6 votes

Sweet Potato Oat Cookies

These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They're perfect as a sweet snack or a grab-and-go breakfast treat.

Course Breakfast

Cuisine American

Keyword cookies, gluten-free, sweet potato

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 12 people

Calories 186kcal

Author Jillian

Cost $8.85

Equipment

• Measuring cups and spoons
• food processor
• large mixing bowl
• Baking sheet
• parchment paper OR silicone baking mat
• mixing spoon

Ingredients

Wet Ingredients

• 1 cup of mashed sweet potato
• ⅓ cup and 2 tbsp pure maple syrup
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 ½ cup gluten-free rolled oats
• 1 cup blanched almond flour packed
• ½ tsp baking soda
• pinch of kosher salt
• ½ cup of non-dairy dark chocolate chopped or dark chocolate chips

US Customary – Metric

Instructions

MAKE COOKIE DOUGH BATTER:

• Transfer the mashed sweet potato to a food processor.
• Add the pure maple syrup down the tube while it's processing. The results should be a smooth and creamy consistency. 
• Next, transfer the mixture to a large mixing bowl. Then, add the egg and vanilla extract. Mix to combine. 
• Mix in the dry ingredients until combined.
• Fold in the chopped dark chocolate.

PREHEAT OVEN AND PREP BAKING SHEET:

• Set the batter aside for 10 minutes. Meanwhile, preheat the oven to 350°F.
• Line a baking sheet with parchment paper or a silicone baking mat.

BAKE COOKIES:

• Divide the cookie batter into 12 even pieces and place them onto the baking sheet.
• Press down the cookie dough mounds with your fingertips to create a circular cookie shape.
• Bake at 350°F for 15 minutes. 
• Cool for at least 15 minutes before enjoying.

Notes

How To Cook Sweet Potato

Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which method suits your cooking style.

Microwave method

• Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
• Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.

Instant Pot method

• Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
• Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.

Oven method

• Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 225mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4507IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These Stuffed Sweet Potatoes are baked to perfection and then stuffed with perfectly seasoned ground beef, a light red pepper sauce, herbs, and spices. They’re a tasty Whole30 recipe.

It costs around $8.09 to make this recipe. The recipe makes four servings, which costs approximately $2.03 per serving.

Serve these Baked Sweet Potatoes alongside this Fall Spinach Salad for a complete meal.

The Ingredients Will Need To Make These Baked Sweet potatoes

Recipe FAQs

More Whole 30 Recipes

• Easy Baked Chicken and Zucchini Recipe
• Sauteed Green Beans with Garlic and Mint
• Instant Pot Spaghetti Squash
• Creamy Zucchini Hummus
• Roasted Carrot Fries
• Creamy Tomato and Carrot Soup
• Mediterranean Lamb Stew
• Turkish Kisir Salad

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

4.78 from 9 votes

Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are baked to perfection and then stuffed with perfectly seasoned ground beef, a light red pepper sauce, herbs, and spices.

Course dinner

Cuisine American

Keyword gluten-free, sweet potato, whole30

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 people

Calories 594kcal

Author Jillian

Cost $8.09

Equipment

• Cutting board
• Chef’s knife
• large skillet
• Mixing bowl
• Wooden mixing spoon
• baking dish

Ingredients

SWEET POTATOES:

• 4 medium-size sweet potatoes

SEASONED MEAT:

• 2 tbsp olive oil
• 1 cup onion finely chopped, (about one small onion)
• ¼ tsp kosher salt or to taste
• ¼ tsp coarse black pepper or to taste
• 4 cloves of garlic finely chopped
• 2 tsp cumin
• 2 tsp dried oregano
• 1 pound ground beef or meat of choice
• ½ tsp kosher salt or to taste
• 1 tbsp Turkish red pepper paste or any other red pepper paste
• 1 tbsp tomato paste
• 1 tsp dried mint or 7 mint leaves, finely chopped
• ¼ cup fresh parsley finely chopped
• 1 tbsp fresh dill finely chopped

TOMATO SAUCE:

• 1 cup of water
• 2 tbsp tomato paste
• Pinch of salt and pepper

US Customary – Metric

Instructions

Cook the sweet potatoes

• Cook the sweet potatoes in any of the methods mentioned below in the notes. Set aside to cool.  

Cook the meat

• When ready, heat a large skillet over medium heat. Drizzle in oil, and add the onions, salt, and pepper. Cook until the onions have softened. Next, add the garlic, oregano, and cumin. Stir-fry until aromatic, about 10 seconds. 
• Then add the ground meat, more salt, and pepper. Cook until the meat has browned and little crispy bits develop on the bottom of the pan.
• Next, add the red pepper paste and tomato paste. Stir-fry until meat is coated in the pastes. Then, add the mint, parsley, dill, and 3 tbsp of water. Mix until the ingredients are well incorporated. Cook for 10 minutes, long enough to allow the flavors to develop.

Make the tomato sauce

• In a mixing bowl, add the water, tomato paste, salt, and pepper. Whisk until a sauce forms. Set aside. Skip this step if you are using premade tomato sauce.

Putting it all together

• Pour the tomato sauce on the bottom of the baking dish. This will ensure the potatoes do not get dried out. Finally, slice the sweet potatoes in half and place each one in a baking dish. Top each potato with the meat mixture and bake in the oven at 425°F uncovered for 15 minutes—long enough for the meat to brown on top. 
• Allow to cool for 5 minutes before transferring to a serving plate, or they may fall apart.
• Serve and enjoy.

Notes

For all methods of cooking sweet potatoes, make sure to wash them rigorously—getting rid of any dirt, and dry well.

Microwave sweet potato. To microwave sweet potatoes, pierce the outer skin 3-4 times with a fork, place into a microwave-safe dish, and cook for 5-6 minutes, or until fork-tender.

Instant pot sweet potato. To cook sweet potatoes in an instant pot, pierce around the outer skin 3-4 times with a fork. Add one cup of water to the Instant Pot. Place the steaming rack on the bottom over the water. Place the potatoes on top of the rack. Put the lid on and manually set the time to 20 minutes.

Oven-baked sweet potato. To make oven-baked sweet potatoes, preheat the oven to 425°F. Line a baking sheet with foil for easy clean-up. Rub olive oil around the skin (optional). Place on the baking sheet and bake for 45-50 minutes or until fork-tender.

Nutrition

Serving: 1sweet potato | Calories: 594kcal | Carbohydrates: 57g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1030mg | Potassium: 1478mg | Fiber: 9g | Sugar: 15g | Vitamin A: 32818IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 6mg

Posh Plate - Healthy Feel-Good Recipes