Category: Gluten Free

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How To Make Thai Red Beef Curry

red beef curry

Oftentimes on weeknights we crave Asian food and the thought of ordering out definitely crosses our minds. However, with our easy Thai red beef curry recipe, we can skip the delivery fees and have a yummy Asian inspired meal in no time. Combining flavors of red curry paste, coconut milk and basil, this recipe is sure to satisfy those delivery food cravings and provide a much healthier option. 

How to Make Thai Red Beef Curry

We love a one-pot dish and this Thai red beef curry is definitely one of our favorites. By simmering the ingredients at a lower temperature for a longer period of time, you are able to break down the beef and make it super tender. The combination of sweet and heat flavors make this seriously delicious. 

Currys are also great because you can throw in whatever vegetables you have on hand and make this meal even more nutritious. This recipe doesn’t call it for it but we do like adding in green beans or squash if we’ve got it on hand. 

How to Cook Thai Red Beef Curry

Start by prepping your ingredients: slice  beef, onions and bell peppers into thin strips and mince your garlic. Once that is done, add oil to a soup pot on medium high heat and cook your onions until soft and translucent. Next, add your beef and garlic and stir well. Cook all of this for two to three minutes until golden brown. 

Once your beef is golden brown, pour in the coconut milk, brown sugar, red curry paste, and fish sauce. Ensure that everything is mixed extremely well and bring the pot to a boil, stirring carefully for one to two minutes to minimize an overflow. After your mixture has started to boil, reduce the heat and simmer your curry for another 20-30 minutes until your meat is tender.

When your steak is tender, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice or cauliflower rice and the  juice of a lime wedge. 

Meal Prep Tips for Thai Red Beef Curry

  • Substitute in cauliflower rice for a lower-carb option. 
  • Double the batch and freeze it for future use when those delivery cravings hit and you’re short on time. 
red beef curry

Thai Red Beef Curry

Our Thai Red Beef Curry is fresh, flavorful, and full of healthy ingredients. A great option if you're craving take out but want to save on the ordering fees.
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Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Asian, Thai
Servings 4

Equipment

  • knife
  • cutting board
  • soup pot
  • spatula

Ingredients
  

  • 12 oz beef (any kind) thinly sliced
  • 1/4 cup white onions (sliced)
  • 1 each red bell pepper (sliced)
  • 1 each garlic cloves (minced)
  • 1 cup coconut milk
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1/2 cup basil leaves
  • 2 tbsp red curry paste
  • 1 each lime

Instructions
 

  • Add oil to a soup pot on medium-high heat. Saute the onions until they soften and turn translucent (about 2 to 3 minutes)
  • Next, add the beef and garlic and stir it around until they become golden brown (about 4 to 5 minutes)
  • Then, pour in the coconut milk, brown sugar, and red curry paste, and fish sauce.
  • Mix everything really well. Bring the pot to a boil and carefully continue to stir for 1 to 2 minutes (making sure it doesn't overflow)
  • Once it reaches a rolling boil, bring it down to a simmer and cook for another 20-30 minutes until meat is tender.
  • At the very end, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice and juice of a lime wedge

If you love this recipe, check out these other recipes we know you’ll love too:

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Easy Balsamic Baked Chicken Recipe With Zucchini

Easy Balsamic Baked Chicken Recipe With Zucchini

There’s something about the sweet tang of a balsamic glazed chicken breast that really gets our mouth watering. Our balsamic baked chicken with zucchini is easy to make and even easier to enjoy. You’ll also only use one bowl and a sheet pan when cooking which helps to keep the kitchen clean and the chef happy. Most people love to cook but we’ve never met someone that actually enjoys washing the dishes, which is why we turn to sheet pan meals quite frequently. Check these other ideas out:

Easy of Making: Easy

This baked balsamic chicken will be an instant staple in your kitchen once you get a taste of our sticky glaze, that is baked onto the chicken and caramelized. 

How to Make Balsamic Baked Chicken with Zucchini

Our juicy and tender balsamic chicken is a fan favorite and can be thrown together in a matter of minutes, giving you time to enjoy time with your family or catch up on your favorite tv show. Served alongside zucchini and roasted cherry tomatoes that will have your mouth bursting with flavor, this dish is sure to please even the pickiest of taste buds.

 How to Cook Balsamic Baked Chicken

Start by seasoning you chicken in a bowl with thyme, garlic powder, salt, and coat with olive oil. Mix well and place in a baking dish. Bake for 30 minutes and remove chicken from the oven. 

Using a basting brush, paint the chicken with balsamic glaze. For this recipe, you can use a store bought balsamic glaze or make your own. To make your own, simply simmer balsamic vinegar in a separate pan and reduce until thick enough to coat the back of a spoon. 

Once your chicken is coated, put it back in the oven to bake for another 15 minutes until the chicken reaches an internal temperature of 165F. Remove from the oven and enjoy!

How to Cook Zucchini and Roasted Tomatoes

Slice zucchini into 1/4 inch half coins or circles, by slicing the squash in half lengthwise. When you have two even halves, slice quarter inch slices across the width of the zucchini. After your zucchini is prepped, slice cherry tomatoes in half and mince your garlic. 

Add the zucchini, tomatoes, and garlic combination to the top of the chicken once you’ve removed it from the oven the first time and basted it with the balsamic glaze. 

Meal Prep Tips for Balsamic Baked Chicken with Zucchini

  • Save some of your balsamic glaze to put on top of your meal before you reheat it throughout the week. 
  • Add a starch like rice, quinoa or even cauliflower rice to round out the meal.
Easy Balsamic Baked Chicken Recipe With Zucchini

Balsamic Baked Chicken With Roasted Zucchini

Sheet-pan balsamic chicken makes for a quick, flavorful and easy meal no matter the day of the week.
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Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Equipment

  • knife
  • cutting board
  • baking dish

Ingredients
  

  • 4 each chicken thighs
  • 1 each zucchini
  • 1 cup cherry tomatoes
  • 3 cloves garlic
  • 2 tbsp balsamic glaze
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat oven to 400F
  • Slice zucchini into 1/4 inch half coins, slice cherry tomatoes in half, mince garlic
  • In a bowl, season chicken with thyme, garlic powder, salt, and coat with olive oil. Mix well and place in a baking dish.
  • Bake in the oven for 30 minutes. After 30 minutes remove it from the oven.
  • Using a brush, carefully baste the chicken with balsamic glaze. Add zucchinis, cherry tomatoes, and garlic on top. Season with salt.
  • Place it back in the oven to cook for another 15 minutes until the chicken reaches an internal temperature of 165F.
  • Remove from the oven. Eat and enjoy!

Notes

Note: After the chicken cooks, you can split the recipe in half and shred half of the chicken meat, and use it as your protein for a lunch salad or in a sandwich.

If you love this recipe, check out these other recipes we know you’ll love too:

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How To Make Sausage Fried Rice

Sausage fried rice is a savory egg and rice dish that is simple and quick to throw together. Much like a stir fry, fried rice is a fool proof meal that can be a great option when you have proteins and veggies on hand but you aren’t sure what to do with them. Our recipe uses sausage links, and a mixture of fresh or frozen mixed vegetables. However, you can substitute in ground sausage, italian sausage, breakfast sausage or pretty much any ground meat you have on hand. 

Ease of Making: Easy

This sausage fried rice recipe uses a traditional whole grain rice but if you’re looking for a lower carb option you can substitute in cauliflower rice like we did in these recipes:

How to Make Sausage Fried Rice

There are many variations of fried rice that is influenced by cultures and meals across the country. The most popular variations are Chinese sausage fried rice, Italian sausage fried rice, and breakfast sausage fried rice. 

For the most authentic experience, try cooking this up in a wok but if you don’t have one then a skillet or frying pan will do the trick. 

How to Cook Fried Rice

Start by mincing garlic, dicing your bell pepper, and slicing sausage into quarter inch circles. If using ground sausage, simply ignore the last step. Once your ingredients are prepped, add oil to a heated wok on medium high heat and saute garlic and sausage until the sausage heats through. Then add in your vegetables and stir. When your vegetables are cooked through, add in the cooked rice and season with soy sauce and garlic powder. Stir the rice well until completely covered with the soy sauce. You can add more soy sauce if needed. 

Now that your base is complete, make a hole in the middle of the pan and crack two eggs into the center. Lightly whisk the eggs with a fork until they scramble and have cooked and firmly set. Incorporate eggs with the rest of the mixture by stirring all ingredients together.

Top off the rice with sprinkles of sesame oil, sesame seeds or sriracha for more flavor and heat. 

Meal Prep Tips for Making Sausage Fried Rice

  • Use rice you’ve already prepared for the week. Day old rice works best in our fried rice recipe. 
  • Sub in mushrooms or tofu for the sausage to make this recipe vegetarian friendly. 
sausage fried rice

Sausage Fried Rice

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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • wok

Ingredients
  

  • 2 each sausage links (3 oz each)
  • 1 each large egg
  • 2 cups cooked rice (best if using day old rice)
  • 2 each garlic cloves (minced)
  • 1 each red bell pepper (diced)
  • 1 cup frozen or fresh mixed vegetables (chopped)
  • 2 tbsp soy sauce
  • 1/4 tsp pepper
  • 1 tsp sesame oil
  • 1 tbsp olive oil

Instructions
 

  • Slice sausage into 1/4 inch coins
  • Add oil to a heated pan on medium-high heat. Saute the garlic, vegetables, and sausage for about 2 to 3 minutes until the vegetables soften and sausage heats through
  • Then, add cooked rice to the wok
  • Season with soy sauce and pepper. Mix the rice well until it is completely coated with the soy sauce. (add more soy sauce if needed)
  • Then, spread the rice mixture to the edges of the pan and create a hole in the middle of the pan. Crack the egg into the middle and stir and scramble the eggs until they have cooked and firmly set. Once cooked, mix it well into the rice mixture.
  • At the end, top off the rice with sprinkles of sesame oil for more flavor. Eat and enjoy!
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How To Make Soba Noodle Chicken Stir Fry

noodle stir fry

Our soba noodle chicken stir fry is a great option if you’re at home and craving a Chinese food delivery. This recipe comes together faster than you can list all of the delivery restaurants in your area. But seriously, you can whip this up in under twenty minutes. It’s also loaded with vegetables and protein that make the dish a healthy alternative to add into your clean eating routine. 

Ease of Making: Easy

How to Make Soba Noodle Chicken Stir Fry

Soba noodle stir fry is a wonderful and nutritious twist on your traditional stir fry that features rice. Soba (meaning buckwheat in Japanese) noodles, are thin noodles resembling spaghetti but are made from buckwheat flour, like the Japanese name implies. 

The best stir fry vegetables are:

  • Snow peas
  • Red peppers
  • Snap peas
  • Carrots
  • Peas
  • Onion

How to Make Soba Noodles

We love the versatility of the soba noodle. It can be served cold, warm, dripped, or drunken and more. To make soba noodles, boil the noodles according to package instructions (usually 3 to 5 minutes). It’s important when cooking soba noodles that you have plenty of room in your pot for the noodles to move around. Size up from the normal pot you might use to cook spaghetti. This helps prevent sticking and clumping. 

After your noodles have cooked, be sure to rinse them in cold water. This can help remove the excess starch in the noodle that is notorious for making the noodles stick together. Rinse for about a minute or until the water runs clear through the colander. 

Set aside. 

 How to Cook Chicken Stir Fry

Prepare your stir fry by cutting the onions, bell peppers, chicken into one-inch chunks and mincing your garlic and ginger. Heat oil to a pan over medium-high heat and add in the chicken, cooking until it is fully cooked and a nice golden brown. This should take about five to seven minutes. Once cooked, season your chicken with garlic powder and salt and add the onions, ginger, and garlic to the pan. Stir well to combine. 

When your seasonings and herbs  are thoroughly mixed, add in the hoisin, sriracha, and soy sauce. Mix until chicken is coated in the sauce. Toss in your peas, bell peppers, and your rinsed the soba noodles.

Top it off with sesame oil, sesame seeds and more sriracha if you’d like. 

Meal Prep Tips for Soba Noodle Chicken Stir Fry

  • Keep your extra takeout packets of soy sauce, sriracha, salt, and pepper to take with you on the go to add on top of your prepped meal. 
  • Rinse your soba noodles to prevent sticking. 
  • Substitute in tofu or edamame for vegetarian protein options or leftover salmon, and shrimp for you pescatarians. 
noodle stir fry

Soba Noodle Chicken Stir Fry

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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • boiling pot
  • wok
  • spatula

Ingredients
  

  • 12 oz boneless chicken thighs
  • 4 oz soba noodles
  • 10 oz snap/snow peas
  • 1 each bell pepper (diced)
  • 1/4 cup red onions (sliced)
  • 1 tbsp ginger (minced)
  • 1 tbsp garlic (minced)
  • 1 each lime
  • 2 tbsp hoisin sauce
  • 1 tbsp sriracha sauce
  • 1 tbsp soy sauce
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tsp sesame oil

Instructions
 

  • Boil soba noodles according to package instructions (usually 3 to 5 minutes). Drain in a strainer and rinse under cool water, and set it aside.
  • Cut the chicken into one-inch cubes
  • Add oil to a heated pan on medium-high heat. Saute the chicken until it turns golden brown and fully cooks (5 to 7 minutes). Season with garlic powder and salt.
  • Add the onions, ginger, and garlic. Mix well for 1 to 2 minutes.
  • Then add the hoisin sauce, sriracha sauce, and soy sauce. Mix well so that the chicken is completed coated.
  • Add the snap/snow peas and bell peppers, then toss in the soba noodles (drained).
  • Finish it off with the sesame oil and fresh lime juice. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Steak and Asparagus Quinoa Bowl

steak & quinoa
steak & quinoa

Steak and Asparagus Quinoa Bowl

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • boiling pot
  • spatula
  • saute pan

Ingredients
  

  • 12 oz steak
  • 10 oz asparagus
  • 1/4 cup red onions (diced)
  • 2/3 cup dried quinoa
  • 1 tbsp olive oil
  • 2 tbsp worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Instructions
 

  • Cook quinoa according to package intructions
  • Cut the asparagus into 3-inch pieces and slice the steak into thin strips
  • Heat oil in a skillet on medium-high heat. Add the onions and saute until it softens and turns translucent (about 2 to 3 minutes)
  • Next, add the steak and sear it until it turns golden brown and is fully cooked. (about 5 to 7 minutes)
  • Then, add the asparagus and seasonings. Stir well until the asparagus is slightly tender (about 3 to 4 minutes)
  • Add 1/4 cup of water to the pan and scrape and stir the browned bits at the bottom of the pan to create a sauce. Then add worcestershire sauce and mix it well.
  • Remove from the pan and serve with cooked quinoa. Eat and enjoy!
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Steak and Eggs with Asparagus

Steak and Eggs with Asparagus

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • saute pan
  • spatula

Ingredients
  

  • 2 each top round steaks (thinly sliced, 6 oz each)
  • 2 each large eggs
  • 6 oz asparagus
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 tsp parmesan cheese

Instructions
 

  • Tenderize the meat by pounding it with a meat mallet OR marinate the meat with an acidic component such as balsamic vinegar for 30 minutes
  • Season the meat with garlic powder and salt
  • Heat a tsp of oil in a pan on low medium heat. Gently crack the eggs into the pan and cover it with a lid for 2 to 3 minutes until the egg whites are set. After it has cooked, remove the cooked eggs from the pan.
  • Using the same pan, turn up the heat to medium-high heat. Add a tbsp of olive oil and sear the steaks on each side for 3 to 5 minutes until it reaches your desired doneness
  • Then, add the asparagus to the same pan. Season with garlic powder and salt. Cover with a lid and let it steam for 3 to 5 minutes
  • Remove both the steak and asparagus from the saute pan. Serve the meal with the eggs.
  • Optional: Sprinkle the eggs with red pepper flakes and add parmesan cheese on top of the asparagus for added flavor. Enjoy!
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Buffalo Chicken Salad

Buffalo chicken salads offer a delicious and nutritious option for those seeking a flavorful and satisfying meal. Combining the tangy taste of buffalo chicken with crisp greens, fresh vegetables, and creamy dressing creates a harmonious balance of flavors and textures. One compelling reason to indulge in buffalo chicken salads is their versatility and adaptability to various dietary preferences and restrictions. Whether you’re following a keto, paleo, or gluten-free diet, buffalo chicken salads can easily be customized to suit your needs by adjusting the ingredients and dressing options. A

Buffalo chicken salads are a great way to incorporate lean protein into your diet, helping to keep you feeling full and satisfied while supporting muscle growth and repair. With their bold flavors, nutrient-rich ingredients, and customizable nature, buffalo chicken salads are an excellent choice for anyone looking to enjoy a delicious and wholesome meal that’s both easy to make and enjoyable to eat.

Buffalo Chicken Iceberg Salad

Buffalo Chicken Salad

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Prep Time 5 minutes
Cook Time 40 minutes
Course lunch
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1/2 cup buffalo hot sauce
  • 1 each red bell pepper
  • 1 cup celery sticks
  • 1/4 cup diced red onions
  • 4 cups romaine lettuce
  • 4 tbsp ranch dressing

Instructions
 

  • Pre-heat the oven to 425F
  • Slice all your veggies into small bite size pieces
  • Place chicken in a baking dish. Cover the chicken with buffalo sauce and mix well
  • Place in the oven for 30 minutes. After 30 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F
  • After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces
  • Assemble the chicken on top of the salad ingredients and serve with ranch dressing
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BBQ Chicken with Roasted Vegetables

bbq chicken and green beans

BBQ chicken with roasted vegetables is one of the most classic Americana dishes. It’s flavorful, nostalgic, and can actually be really healthy. Chicken is already a lean meat with a good amount of protein while the roasted veggies are a great source of fiber and nutrients. Picking the right bbq sauce is the key. You can find low sugar sauces if you’re watching calories or simply sauce it a little lighter.

This bbq chicken recipe is also perfect for meal prep as the chicken can be cut up and mixed with other sides. It works well on salads or as a sandwich. The roasted veggies can be paired with another protein easily. Both parts also reheat well although the chicken is likely to last a day or two longer so make sure to eat your veggies first.

The one sheet pan is a great way to cut down on dirty dishes and save time. You also don’t have to worry about multiple timers. Set it in the oven, remove the veggies at the 30 minute mark, and finish up the chicken. That’s what makes this version of bbq chicken and veggies a great choice for busy meal preppers.

bbq chicken and green beans

BBQ Chicken With Roasted Vegetables

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Prep Time 5 minutes
Cook Time 50 minutes
Course dinner, Main Course
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 4 each chicken leg quarters
  • 12 oz green beans
  • 2 each sweet potatoes
  • 1/2 each small red onion
  • 1/2 cup bbq sauce
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat oven to 425F. Line a sheet pan with parchment paper or aluminum foil
  • Slice red onions. Peel sweet potato and slice into 1/4 inch circles
  • Place all ingredients on the sheet pan. Season with paprika, garlic powder, and salt. Coat with olive oil
  • Bake in the oven for 30 minutes.
  • After 30 minutes, remove the sheet pan from the oven. Place the vegetables on a plate.
  • Keep the chicken on the sheet pan. Baste the chicken with the bbq sauce and completely cover with the sauce. Place it back into the oven for 10-20 minutes until it is fully cooked to an internal temperature of 165F.
  • Remove from the oven and serve with the veggies. Enjoy!

Notes

Note: After the chicken cooks, you can split the recipe in half and shred half of the chicken meat, and use it as your protein for a lunch salad or in a sandwich.
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Ground Beef Stir Fry

Ground beef stir fry
Ground beef stir fry

Ground Beef Stir Fry

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • wok
  • spatula

Ingredients
  

  • 12 oz lean ground beef
  • 2 cups stir fry vegetable mix (pre-packaged section of produce aisle)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp hoisin sauce
  • 1 tbsp olive oil

Instructions
 

  • Heat a wok to medium-high heat and add olive oil
  • Add ground beef to the pan. Break into pieces and saute until golden brown and fully cooked (about 6 to 7 minutes)
  • Add garlic powder, salt and the stir fry mix. Mix well until veggies are tender
  • Add hoisin sauce in the end and mix well
  • Serve with rice, noodles, or lettuce wraps. Enjoy!
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Tomato Pesto Chicken Potato Salad

tomato pesto spinach salad
tomato pesto spinach salad

Tomato Pesto Chicken Potato Salad

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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • boiling pot
  • mixing bowl
  • indoor grill pan
  • tongs

Ingredients
  

  • 12 oz boneless chicken thighs
  • 4 tbsp tomato pesto sauce
  • 4 cups baby spinach
  • 2 each small red potatoes (diced)

Instructions
 

  • Boil the potatoes in a pot and cook for about 12 to 15 minutes until the potatoes are fork-tender
  • Meanwhile, marinate chicken with half of the tomato pesto sauce
  • Then, heat an indoor grill pan on medium-high heat. Sear the chicken on both sides for about 5 to 6 minutes until it is golden crispy. Make sure it fully cooks to an internal temperature of 165F
  • Let the chicken rest for a few minutes before slicing it into bite-size pieces
  • Once the potatoes have cooked, drain it and set it aside
  • In a bowl, add the potatoes, chicken, spinach, and the rest of the tomato pesto sauce. Mix all ingredients well
  • This dish can be served hot or cold