My Go To Dinner Receipes (Dairy & Gluten Free) - Part 3

Happy Valentine's Day! I had a day inside relaxing because Dallas got snow today which is crazy. I hope you had a great weekend and enjoyed the holiday in a special way. I am about to dive into a red velvet cupcake so yep... 

This will be my third installment in this series but I love to continue to share recipes I have tried and loved. Adding my take on how to make them dairy and gluten-free. With the holidays I had a long few months where I did not have to find recipes and cook. So I am sharing some recipes I tried this fall along with some more recent recipes I have tried. I have been loving Half Baked Harvest recipes lately. They all seem to have so much flavor but don't require a lot of crazy ingredients. 

Check out version #one and #two of my posts! 

* Note all images are from the recipe blogs 

1. Vegan Alfredo Pasta // I just made this the other week and it turned out really good. It is naturally dairy-free and does not require too many ingredients. I used to be allergic to cashews but grew out of that nut which is great because a lot of dairy-free items often use cashews. It really is creamy and was easy to make with my Vitamix blender. I paired it with shrimp and broccoli. 

2. Half Baked Harvest Sticky Pomegranate Chicken // I loved this recipe and need to make it again soon. It was pretty easy to do on the cookie sheet and tasted so good. For the acorn squash, I bought the frozen Trader Joe's kind (#lazy). For breadcrumbs, I used Trader Joe's rice crumbs and coconut aminos instead of soy sauce to make it gluten free. I used the Trader Joe's sweet chili sauce and left out the ginger only because I am not a huge ginger lover. 

3. Half Baked Harvest Butternut Squash Pasta // This recipe is very fall-inspired but it was amazing. So filling and the flavor was so good! I bought the butternut squash they have at Trader Joe's already cut up in the bags. For pasta, I used the Trader Joe's gluten-free fettuccine that is in the fridge and this dairy free parm cheese from Whole Foods. Instead of a food processor, I used my Vitamix blender and it worked great. 

4. Sheet Pan Sticky Chicken // I think this is my favorite recipe I am sharing today. I love sheet pan recipes because you don't use so many dishes. I followed this recipe exactly except I used coconut aminos instead of soy sauce and I left out the ginger just because I don't love the flavor. The recipes pairs it with rice and Brussel sprouts which is the perfect combo. 

 

5. Mushroom with Rice Noodles // This is my least favorite recipe I am sharing but I still wanted to include it. The main reason I didn't like it is that it did not do as well reheated and I normally make a dinner to last most of the week. The spinach in it just got super soggy and I couldn't eat the spinach after the first night. It also was kind of salty to me but all in it had good flavor. 

6. Beef Stew // This is a pretty easy to follow recipe and I made this last week. It was perfect for the cold weather we have been having here in Dallas. I put everything in a big pot and let it simmer on the stove while I worked out so it was pretty easy with little cleanup and had good flavor. 

7. Chocolate Banana Muffins // I just made these the other week and they tasted really good for not having white sugar in them and being semi-healthy. They were very moist the only thing was I used paper cupcake liners and they kind of stuck to the paper. I just used gluten-free baking flour instead of whole wheat flour. 

8. Starbucks Pumpkin Cream Cheese Muffins // I made these this fall and they were amazing. I used to love these from Starbucks before going gluten-free. I found this recipe and just used gluten-free flour. They tasted so good. I even used vegan cream cheese and you couldn't tell. I 100% will be making these again.