Pumpkin purée does the work that flour and fat normally do in a traditional cake. It adds moisture, creates structure, and keeps every slice dense and gooey without adding any detectable pumpkin flavor. Instead, the dark cocoa powder and maple syrup take center stage, delivering a bold chocolate hit from the very first bite.

What Makes This Chocolate Cake Healthy?

This Healthy Chocolate Cake replaces flour, oil, and butter entirely with pumpkin purée, which provides moisture and structure without adding refined carbohydrates or saturated fat. Pure maple syrup or honey replaces refined sugar. The result is a naturally grain-free, gluten-free chocolate cake sweetened only with whole-food ingredients and no processed additives of any kind.

Why This Recipe Is Unlike Any Other Healthy Chocolate Cake

Every other healthy chocolate cake recipe you find online swaps refined white sugar for coconut sugar, or uses applesauce to cut some of the oil. Those are smart tweaks, but they still rely on flour as the foundation. This recipe takes a completely different approach: pumpkin purée replaces everything — the flour, the oil, and the butter — all at once.

The result sits firmly in its own category. It is grain free and gluten free without a single specialty flour or alternative starch in sight. Furthermore, it uses no oil, no butter, and no refined sugar, yet it tastes gooey, dense, and deeply chocolatey in a way that genuinely surprises people on first bite. Because the chocolate flavor comes from three-quarters of a cup of dark cocoa powder plus a chocolate ganache on top, there is nothing muted or “diet-food” about it.

Ingredients for Healthy Chocolate Cake

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Frosting

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

What Each Ingredient Does In This Recipe

Pumpkin purée

Pumpkin purée performs triple duty in this recipe. It replaces flour for structure, replaces oil for moisture, and contributes a natural binding quality from its dense, fibrous composition. Despite playing such a central role, pumpkin adds no detectable flavor to the finished cake — the dark cocoa powder completely overwhelms it. For best results, choose a thick, low-moisture pumpkin purée like Trader Joe’s canned pumpkin. If your brand runs watery, blot out some moisture with a paper towel before using. Watery purée leads to an underset center and a soggy bottom.

Eggs and egg yolk

The combination of four whole eggs plus one extra yolk gives this cake its structure, richness, and lift. Whole eggs provide protein to hold the batter together, while the extra yolk adds fat and a richer, creamier mouthfeel. Together, they create the dense, fudgy interior that makes this cake so satisfying. Do not reduce the egg count — without flour to hold the cake together, the eggs carry all the structural weight.

Dark cocoa powder

Three-quarters of a cup of dark cocoa powder is the backbone of the flavor here. That is a generous amount, and it produces a deep, intense chocolate taste that stands up beautifully against the neutral pumpkin base. Dutch-process dark cocoa powder delivers the most balanced, rich result. However, natural unsweetened cocoa powder works as a substitute, and black cocoa powder works for those who want an even more dramatic, Oreo-like depth.

Pure maple syrup or honey

Either maple syrup or honey sweetens the cake with a natural, unrefined sweetener that carries its own subtle flavor. Maple syrup contributes a warm, slightly woodsy note that pairs beautifully with dark chocolate. Honey adds a floral sweetness that works just as well. Both dissolve smoothly into the batter without graininess. For a purely neutral sweetness, maple syrup is the better choice. For a slightly richer result, opt for raw honey.

Dark chocolate chips and heavy cream (frosting)

The frosting is a simple two-ingredient ganache: dark chocolate chips melted into warm heavy whipping cream. It sets into a glossy, thick layer that complements the dense cake perfectly. If the ganache feels too thin after mixing, a short rest in the refrigerator thickens it to a spreadable consistency. For a dairy-free version, full-fat canned coconut cream works as a direct substitute for the heavy cream.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.

Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.

Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.

To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.

Lastly, frost the fully cooled cake. Slice and enjoy!

Why Does Pumpkin Purée Replace Flour And Oil In This Cake?

Pumpkin purée works as a flour and oil replacement in cake baking for two distinct reasons. First, its high water content and fibrous texture create moisture and body without the need for added fat. This mirrors what oil does in a traditional cake — keeping every crumb soft and preventing dryness.

Second, pumpkin’s natural starches and the binding quality of its dense, smooth consistency give the batter structural integrity, much like flour does in a standard recipe. Because pumpkin also has a very mild flavor that dark cocoa powder easily dominates, it acts as a neutral base that carries the chocolate flavor without competing with it.

Why This Cake Needs To Cool

Unlike flour-based cakes that set firmly during baking, this Healthy Chocolate Cake relies on its eggs and pumpkin base to firm up as it cools. Fresh from the oven, the center remains soft, moist, and loose — essentially a set custard held together by protein rather than starch. Refrigerating the cake for at least 2 hours allows that structure to fully solidify, transforming a loose, fragile cake into a firm, sliceable one. Skipping or shortening the cooling time results in a cake that falls apart when you cut it.

Expert Tips

Choose a thick pumpkin purée

The moisture level of your pumpkin purée directly affects the outcome. Watery purée produces a cake that never fully sets in the center. Trader Joe’s canned pumpkin is a reliable choice because it runs notably thicker and drier than many other brands. If you only have a wetter brand available, spread the purée on a paper towel and blot out excess moisture before measuring.

Do not overbake

This cake should come out of the oven with a mostly set top that still has a slight give in the center. If the top looks completely firm and dry, you have gone too long. The gooey, fudgy texture that makes this cake special sets during the cooling period, not during baking. Trust the timing, pull it early rather than late, and let the refrigerator do the rest.

Refrigerate for the best texture

Room-temperature cooling alone produces a soft, fragile cake. Refrigerating for at least 2 hours firms the interior into that dense, fudgy, brownie-like texture the recipe promises. Moreover, a cold cake slices more cleanly than a warm one, making for much better presentation and far easier serving.

Use a springform pan

Because this cake is so moist, a regular round pan creates a removal nightmare. A springform pan removes that problem entirely — the sides release without flipping, so the cake stays intact and its shape holds perfectly. If you do not own a springform pan, a well-greased round pan with a parchment bottom works, but plan on serving the cake directly from the pan rather than transferring it.

Let the ganache cool before spreading

Pouring warm ganache over a cold cake works well, but a ganache that has thickened to a spreadable, peanut-butter-like consistency gives you more control and a cleaner finish. If the ganache feels too thin, refrigerate it for 10 to 15 minutes before spreading. This extra step makes the frosting layer look much more intentional and polished.

Frosting And Topping Variations

The chocolate ganache frosting that comes with this recipe is the simplest and most complementary option. However, the following toppings all work beautifully with this cake’s dense, intense chocolate base.

Ingredient substitutions for Healthy Chocolate Cake

When To Make

This cake suits far more occasions than its healthy label might suggest. Because it contains no flour, no refined sugar, and no oil, it works well for anyone following a grain-free, gluten-free, or refined sugar-free lifestyle. Beyond dietary needs, the pumpkin base makes it a natural fit for fall baking, Halloween dessert tables, and Thanksgiving gatherings, where pumpkin-based recipes already feel at home.

For everyday occasions, this cake works as a lower-guilt weeknight dessert, a birthday cake for health-conscious guests, or a make-ahead treat that improves with an overnight rest in the refrigerator. Because you bake it in a single pan with no layers to assemble, it also qualifies as one of the easiest celebration cakes you can prepare from scratch.

How To Store

In the refrigerator: Store in an airtight container in the fridge for up to 4 days. The cold temperature actually improves the texture — the cake firms up further overnight and becomes even more dense and fudgy by day two.

In the freezer: Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours before serving. Freeze without the frosting for the cleanest result — add the ganache fresh after thawing.

Make-ahead tip: Bake the cake a full day ahead and refrigerate overnight without frosting. The next day, the texture reaches its peak dense, fudgy best. Make the ganache fresh just before serving for the glossiest finish.

Frequently Asked Questions

You May Also Like

• Peanut Butter Mug Cake
• Brownie Cake
• Vegan Coffee Cake
• Instant Pot Cake
• Protein Mug Cake

If you make this Healthy Chocolate Cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Healthy Chocolate Cake

Dark. Fudgy. Intensely chocolatey. This Healthy Chocolate Cake packs bold cocoa flavor into every dense, gooey bite with zero flour, zero oil, and zero refined sugar. Pumpkin purée keeps it impossibly moist, and the chocolate ganache takes it completely over the top.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 159kcal

Author Addison LaBonte

Ingredients

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Healthy Chocolate Cake

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
• Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.
• Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.
• Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.
• To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.
• Lastly, frost the fully cooled cake. Slice and enjoy!

Notes

• If your brand of pumpkin purée is especially watery, use a paper towel to blot out some of the moisture. I like using Trader Joe’s canned pumpkin because it is on the thicker/drier side.
• The cake batter will be similar to brownie batter.
• Do not bake too long. This cake is meant to be gooey!
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 159kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 28mg | Potassium: 235mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7347IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

The post Healthy Chocolate Cake appeared first on Organically Addison.

Whether you’re baking for a fall gathering, packing school lunches, or just craving a pumpkin-chocolate fix, this recipe will quickly become your new favorite.

Why You’ll Love These Chewy Pumpkin Oatmeal Cookies

• Perfect fall flavor: Pumpkin + pumpkin pie spice + oats = cozy comfort.
• Rich & nutty: Browned butter takes these cookies to bakery-level.
• Gluten-free friendly: Works with gluten-free flour or regular all-purpose.
• Soft & chewy: The oats give them great texture, while the pumpkin keeps them moist.
• Make-ahead friendly: Store or freeze easily for fresh-baked cookies anytime.
• Check out these Healthy Pumpkin Cookies for another fun fall dessert recipe!

Ingredients & Substitutes

Here’s what makes these cookies special. Scroll down to the recipe card below for the full pumpkin oatmeal chocolate chip cookies recipe.

Chocolate chips (1 ½ cups) – use milk, dark, or a mix.

Unsalted butter (2 sticks) – browned for deep caramel notes.

Granulated sugar + light brown sugar – the perfect sweet balance.

Egg – binds the dough.

Pumpkin purée (not pumpkin pie filling!) – adds moisture and flavor.

Vanilla extract – rounds out the flavor.

Water – just 1 tablespoon to replace moisture lost while browning butter.

Gluten-free flour (2 cups) – or swap for all-purpose if you’re not GF.

Rolled oats (1 ½ cups, gluten-free if needed) – adds chewiness.

Pumpkin pie spice (2 tsp) – for warm fall spice.

Sea salt (½ tsp) – balances sweetness.

Baking soda + baking powder (½ tsp each) – gives lift.

How to Bake Your Pumpkin Oatmeal Chocolate Chip Cookies

Step 1

First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.

Step 3

Then, set the skillet aside and let the butter cool for about 10 minutes.

Step 4

Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.

Step 5

Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.

Step 6

Fold in the chocolate chips.

Step 7

Use a cookie scoop to scoop balls of dough onto the lined pan.

Step 8

Bake for 12 to 14 minutes.

Step 9

Finally, remove from the oven. Allow the pumpkin oatmeal chocolate chip cookies to cool on the pan for 15 minutes before very carefully removing to a cooling rack.

Expert Tips for Perfect Oatmeal Pumpkin Cookies

Making great pumpkin oatmeal chocolate chip cookies is all about the details. Follow these tips for the best results:

• Brown the Butter: Don’t skip this step! Browning the butter adds a nutty, complex flavor that takes these cookies from good to amazing. Just be sure to watch it closely so it doesn’t burn.
• Use Pumpkin Puree, Not Pie Filling: This is a crucial distinction. Pumpkin puree is just cooked and mashed pumpkin, while pie filling has added sweeteners and spices. Using puree gives you more control over the flavor.
• Let the Cookies Cool: After baking, the cookies will be very soft. Let them cool on the baking sheet for at least 15 minutes. This allows them to firm up and prevents them from falling apart when you move them.
• Don’t skip cooling the butter: Hot butter will scramble the egg.
• Use pumpkin purée only: Pumpkin pie filling has added sugar and spices.
• Let them rest: These pumpkin oatmeal chocolate chip cookies are fragile when hot. Cooling sets their texture.
• Customize your chips: Try a mix of milk, dark, or even white chocolate for variety.

Flavor Variations & Add-Ins

Get creative with your pumpkin oatmeal chocolate chip cookies!

• Nuts: Add chopped pecans or walnuts for extra crunch.
• White Chocolate Chips: Swap out some of the chocolate chips for white chocolate chips for a different flavor profile.
• Toffee Bits: Stir in a handful of toffee bits for a buttery, caramel-like flavor.
• Seeds: Add a tablespoon of chia or flax seeds for a nutritional boost.

How to Serve & Store Your Cookies

Room Temp: Store these pumpkin oatmeal chocolate chip cookies in an airtight container up to 4 days.

Refrigerator: Keeps well up to 1 week.

Freezer (dough): Scoop dough balls, freeze on a baking sheet, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes to bake time.

Freezer (baked cookies): Store baked cookies in a freezer bag for up to 3 months.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent these cookies from sticking.

USA Pan 3 Piece Cookie Sheet Set: I love these metal pans for these gluten free pumpkin oatmeal chocolate chip cookies.

KitchenAid Stand Mixer: I always use this stand mixer for baking!

Hand Mixer: If you do not have a stand mixer, use this handy hand mixer.

Check out all of my kitchen favorites!

You May Also Enjoy

• Gluten Free Pumpkin Muffins
• Almond Flour Pumpkin Bread
• Gluten Free Pumpkin Bread
• Gluten Free Pumpkin Chocolate Chip Cookies
• Edible Pumpkin Cookie Dough

If you make this healthy gluten free pumpkin oatmeal chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Pumpkin Oatmeal Chocolate Chip Cookies

These Pumpkin Oatmeal Chocolate Chip Cookies are the ultimate fall treat — soft, chewy, and packed with pumpkin, oats, and gooey chocolate chips. Gluten-free, easy to make, and freezer-friendly. Save this recipe for cozy fall baking!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 cookies

Calories 244kcal

Author Addison LaBonte

Ingredients

• 2 sticks unsalted butter
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 1 egg
• ½ cup pumpkin purée
• 1 tsp vanilla extract
• 1 tbsp water
• 2 cups gluten free flour
• 1 ½ cups gluten free rolled oats
• 2 tsp pumpkin pie spice
• ½ tsp sea salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ½ cups chocolate chips see note

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.
• Then, set the skillet aside and let the butter cool for about 10 minutes.
• Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.
• Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.
• Fold in the chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan.
• Bake for 12 to 14 minutes.
• Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before very carefully removing to a cooling rack.

Notes

• Since we are browning the butter, add in the extra tablespoon of water to account for the loss in moisture.
• If you are not browning the butter, simply melt the butter and omit the tablespoon of water.
• If you are not gluten free, feel free to use all purpose flour.
• Use pumpkin purée, not pumpkin pie filling.
• For these photos, I used a combination of milk chocolate chips and dark chocolate chips. Feel free to use your favorite.
• The cookie dough will be relatively thick.
• The cookies will be very soft after baking. Do not touch them; allow them to cool for at least 15 minutes on the pan.
• Store any leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 244kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 137mg | Potassium: 67mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1288IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 2mg

The post Pumpkin Oatmeal Chocolate Chip Cookies appeared first on Organically Addison.

Check out all of these Vegan Breakfast Ideas!

From smooth spreads to decadent dips, there are so many great brands. So, grab your crackers and bagels, and let’s dive into the delicious world of vegan cream cheese!

Ways to Use

The world of deliciousness awaits with your vegan cream cheese! Here are some creative ways to use it beyond the classic bagel spread:

Spreads and Dips:

Savory delights: Whip up a herb and garlic cream cheese for crudités, crackers, or veggies. Get spicy with a jalapeño or chipotle twist. Try a smoked tempeh or sun-dried tomato version for a unique umami punch.

Sweet sensations: Blend in fruit purees like mango, strawberry, or blueberry for a vibrant and refreshing dip. Mix in some maple syrup and cinnamon for a decadent fall-inspired dip. Swirl in chocolate chips or cookie butter for a sweet treat.

Party platters: Layer vegan cream cheese with roasted vegetables, smoked salmon, or vegan deli slices for a colorful and flavorful appetizer.

Main Dishes and Sauces:

Creamy pasta perfection: Add a dollop of cream cheese to Alfredo sauce for extra richness. Mix it into pasta salad for a creamy and tangy dressing.

Soup thickener: Stir in some vegan cream cheese to thicken and add a luxurious texture to creamy soups like potato or butternut squash.

Savory sauces: Blend vegan cream cheese with herbs and spices like dill and lemon for a zesty sauce for fish or veggie cakes. Create a vegan “mac and cheese” sauce with nutritional yeast and spices.

Baking and Desserts:

Frosting bliss: Make a smooth and dreamy vegan cream cheese frosting for cupcakes, cakes, or cookies. Add cocoa powder for chocolate frosting, vanilla extract for classic flavor, or fruit purees for a vibrant twist.

Cheesecake dreams: Create a vegan cheesecake filling using your cream cheese base, blended with silken tofu or cashews for additional creaminess. In addition, experiment with different flavorings like lemon, chocolate, or pumpkin.

Dessert dips: Whip up a decadent dip for fruit slices, cookies, or pretzels using your cream cheese blended with Nutella, peanut butter, or caramel sauce. Moreover, top with chopped nuts or sprinkles for extra flair.

Vegan Cream Cheese Brands

There are several vegan cream cheese brands available on the market, each offering unique flavors and ingredients to cater to a variety of tastes and dietary preferences. Here’s a list of some popular vegan cream cheese brands you might find in stores or online:

Kite Hill

This brand offers a variety of vegan cream cheese flavors, including plain, chive, everything bagel, and strawberry. It is made from almond milk. In addition, it is free of dairy, soy, gluten, and carrageenan.

Tofutti

Tofutti is a well-known vegan brand that offers a variety of plant-based products, including cream cheese. Their Better Than Cream Cheese is made from tofu and is available in several flavors, including plain, garlic & herb, and smoked salmon.

Daiya

Daiya is another popular vegan brand that offers a variety of dairy-free cheeses, including cream cheese. Their Cream Cheeze Style Spread is made from tapioca starch and is available in several flavors, including plain, chive & onion, and strawberry.

Follow Your Heart

Follow Your Heart offers a variety of vegan dairy-free cheese products, including cream cheese. Their Dairy-Free Cream Cheese is made from coconut milk. It is available in several flavors, including plain, chive & onion, and garden vegetable.

Violife

Violife is a European brand that offers a variety of vegan dairy-free cheese products, including cream cheese. Their Creamy Original Flavour is made from coconut oil. It is available in a plain flavor.

Go Veggie

Go Veggie offers a variety of vegan dairy-free cheese products, including cream cheese. Their Plant-Based Cream Cheese is made from tapioca starch and is available in several flavors, including plain, chive & garlic, and everything bagel.

Treeline

Treeline offers a variety of vegan dairy-free cheese products, including cream cheese. Their Dairy-Free Cream Cheese is made from cashews and is available in several flavors, including plain, chive & onion, everything bagel, and strawberry.

Trader Joe’s

Trader Joe’s offers a variety of vegan dairy-free cheese products, including cream cheese. Their Vegan Cream Cheese Alternative is made from tapioca starch. It is available in a plain flavor.

Oatly

Oatly offers a variety of vegan dairy-free products, including cream cheese. In addition, their Cream Cheese is made from oat milk and is available in plain and chive & onion flavors.

Nature’s Fynd

Nature’s Fynd offers a variety of vegan dairy-free cheese products, including cream cheese. Their Dairy-Free version is made from pea protein and is available in original and chive & onion flavors.

These are just a few of the many vegan cream cheese brands available. With so many options to choose from, you’re sure to find one that you love!

Are These Brands Allergy Friendly?

When considering whether the listed vegan cream cheese brands are allergy-friendly, it’s important to look at common allergens such as dairy, nuts, soy, and gluten. Here’s a brief overview of each brand regarding common allergens.

However, keep in mind that formulations can change, and it’s crucial to check the latest product labels or contact the manufacturer directly for the most accurate and specific allergen information.

How to Store Homemade Vegan Cream Cheese

Storing homemade vegan cream cheese properly is essential to maintain its freshness, flavor, and safety. Here are some tips on how to store it effectively:

Storage Container:

Choose an airtight container with a secure lid. Glass jars with lids are ideal as they prevent staining and odors. Additionally, avoid using metal containers as they can react with the cream cheese and affect its flavor.

Temperature:

Refrigeration: This is the primary storage method. Store your cream cheese in the refrigerator between 35°F and 40°F (2°C and 4°C) for up to 7 days.

Freezing: For longer storage, freezing is an option. Divide the cream cheese into portions and store them in freezer-safe containers for up to 2 months. Be aware that freezing may slightly alter the texture, making it a bit more crumbly after thawing.

Tips for Optimal Storage:

Cool before storing: Allow your homemade cream cheese to cool completely before transferring it to the storage container. This prevents condensation and potential bacterial growth.

Press a surface layer: Press a layer of plastic wrap directly onto the surface of the cream cheese to minimize air exposure and prevent drying.

Label and date: Write the date of preparation on the container to track freshness. Remember, homemade creations tend to have shorter shelf lives than commercially produced options.

Additional Notes:

The specific storage timeframe might vary depending on the recipe and ingredients used. Refer to your recipe for any specific storage recommendations.

If you notice any off odors, discoloration, or mold growth, discard the cream cheese immediately for safety reasons.

In addition, when using frozen cream cheese, thaw it overnight in the refrigerator before using.

By following these tips, you can enjoy your delicious homemade plant-based cream cheese for a good amount of time!

Frequently Asked Questions (FAQs)

You May Also Like

• Vegan Buttercream Frosting
• Pumpkin Cream Cheese Bread
• Cream Cheese Cookies
• Cream Cheese Banana Bread
• Gluten Free Chocolate Cheesecake

If you found this post about vegan cream cheese helpful, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Check out these Vegan Recipes for more information!

The post Vegan Cream Cheese appeared first on Organically Addison.

Disclaimer: At any time, Panera can change their menu and ingredients list. Please ask your local Panera about ingredients and gluten. In addition, Panera clearly states on their website that there is cross contamination at their restaurants. If you have Celiac disease, a severe gluten allergy or autoimmune disease, you may want to consider somewhere else.

What is Panera Bread?

In 1987, Panera Bread got its start as St. Louis Bread Company. This sourdough bread bakery made freshly baked breads daily. They began with a sourdough starter, which is still used in their recipes today.

Today, Panera Bread is a fast casual American cuisine restaurant chain. Order at the counter, grab a table, and your number will be called. They are known for their expansive bakery and pastry options, quick and healthy meals, and sweet treats.

Daily offerings include freshly baked bagels, cookies, breads, salads, sandwiches, and smoothies. Panera offers breakfast, lunch and dinner.

According to their website, Panera prides itself on offering clean and healthy options. In addition, this family friendly restaurant is passionate about quality, convenience, and kindness.

Panera is located in 48 states, the District of Columbia and parts of Canada. To find your nearest location, check out their store locator.

Panera has a “gluten conscious” menu which features dishes made without gluten. Unfortunately, they cannot guarantee these items are entirely free of gluten. They warn about cross contamination in their kitchens. Please be very careful ordering and ask your associate for help.

Top Gluten Free Items & Products

There are some healthy and delicious gluten free items at Panera Bread. They are broken out by meal type below.

Breakfast & Brunch

Panera has a wide range of smoothies. In addition, they have oatmeal that is labeled gluten conscious.

Smoothie flavors include the following.

Their Strawberry Banana Smoothie is made from fruit purées, banana, plain Greek yogurt and ice.

The Mango Smoothie contains plain Greek yogurt, ice, orange juice and banana purée.

Green Passion Smoothie is made with peach, mango and white grape purées, passionfruit juice, spinach and ice.

Peach and Blueberry Smoothie with Almond Milk contains peach, mango and white graph purées, passionfruit juice, blueberries and almond milk. This smoothie is also dairy free and vegan.

The Panera Strawberry Smoothie is made from fruit purées, juice concentrate, plain Greek yogurt and ice.

In addition, to smoothies, Panera offers oatmeal. Their Greek Yogurt with Mixed Berries Parfait is labeled as gluten conscious. It contains Greek yogurt, honey, maple butter pecan granola, strawberries and blueberries. The granola contains whole grain oats. If you cannot digest oats, I recommend choosing another option.

They also offer Steel Cut Oats with Strawberries and Pecans. These oats are topped with pecans, cinnamon crunch, and strawberries.

Salads

Panera’s Greek Salad is fresh and flavorful. It contains romaine lettuce, feta, red onions, tomatoes, olives, Greek dressing and pepperoncini. Add chicken or avocado for an extra fee.

The Green Goddess Salad is one of my favorites! This salads contains antibiotic free chicken, arugula, romaine lettuce, kale, tomatoes, and pickled red onions. The toppings include Green Goddess dressing, avocado, Applewood bacon, and hard boiled eggs.

Fuji Apple Salad with Chicken is another gluten conscious option. This salad is made up of antibiotic free chicken, arugula, kale, romaine lettuce, tomatoes, red onions, pecans, Gorgonzola cheese, and apple chips. The dressing is a white balsamic vinaigrette.

Their other salads all either contain croutons or soy sauce. Thus, they contain gluten.

Baking

While Panera offers many baked goods, pastries, and desserts, none of them is gluten free.

Soups

While Panera does not list any soups on their gluten-conscious menu, there are some options. The soups are served with baguettes, which are not gluten free!

First, the Vegetarian Autumn Squash Soup contains no gluten. This soup is warm, hearty and cozy. It contains butternut squash, pumpkin, broth, honey, apple juice, cinnamon, curry, sweet cream, and pumpkin seeds. Double check with your local Panera to be sure it is safe to eat.

The Turkey Chili does not contain wheat ingredients either. Since it is not listed on their gluten conscious menu, double check with your local restaurant before eating. This chili has antibiotic free turkey, chickpeas, kidney beans, ancho and pasilla stock, tomatoes, edamame, carrots, tomatillos, cumin, lime and cilantro.

Warm Bowls

Panera has several warm bowl menu items. Unfortunately, all of them either contain or may contain gluten. For that reason, these are best to avoid. Even if you are not Celiac, it is not worth the risk.

Price

Panera is not a cheap restaurant by any means. However, it does have affordable prices.

Most of the main menu items range from $7 to $13.

Some bakery items are even cheaper.

Kids Menu

Panera does offer a kids menu. It includes several soups, mac and cheese, and chili.

The only kids’ menu item that does not contain gluten is the Vegetarian Autumn Squash Soup. Since this is not listed under their gluten conscious menu, it may be best to avoid for children. This is usually serve with a baguette, which is not gluten free.

Sides & Other

Several sides at Panera are gluten free!

First, the bag of chips are gluten free. They contain only potatoes, oil and sea salt.

The fresh fruit is naturally gluten free. Ask for apples or bananas.

The fresh fruit cup is also naturally gluten free.

In addition, the hard boiled eggs are free of gluten.

Lastly, the squeezable yogurts are wheat and gluten free.

Dairy Free at Panera

There are many dairy free menu items at Panera. At any time, Panera can change their menu. Please ask before ordering.

Many of their breads are dairy free. Popular dairy free choices include Artisan Ciabatta, Classic Sourdough, French Baguette, and White Whole Grain.

Be aware that their cheesy bread, Brioche Roll and Flatbread all contain milk and or dairy.

Dairy free bagels include sesame, sprouted grain bagel flat, everything, plain and blueberry. Unfortunately, the chocolate chip, cinnamon crunch, and cinnamon swirl & raisin contain dairy.

None of the bakery items or pastries is dairy free.

Many of the egg breakfast sandwiches can be easily made dairy free without cheese. Ask for no cheese and double check they are dairy free.

In addition, many of the sandwiches and salads can be modified dairy free. Ask for the items without cheese.

When ordering salad, be sure to make sure dressings are dairy free. Additionally, order the salads without cheese.

Most of the soups are dairy free. Soups containing dairy include Vegetarian Autumn Squash Soup, Mexican Corn Chowder and Cream Tomato Soup. Those contain milk. The French Onion Soup contains both butter and cheese.

Vegan at Panera

Many of the dairy free options are also vegan friendly.

When ordering salads and sandwiches, obviously stay clear of the chicken or meat.

Avoid the eggs and egg sandwiches.

Double check with your local restaurant for what is fully vegan.

Frequently Asked Questions

Final Thoughts

In conclusion, Panera has many menu items that are made without gluten. However, they warn of cross contamination in their kitchens.

Therefore, it is not completely safe for those with Celiac or gluten allergies to eat at Panera.

Check out these Trader Joe’s Gluten Free Products and this Cheesecake Factory Gluten Free Menu!

If you enjoyed this article, I would really appreciate a comment! You can find me on Instagram, Facebook, and Pinterest. In addition, I would love for you to follow along!  Join my exclusive Facebook Group for a behind the scenes look.

The post Panera Gluten Free Menu Items appeared first on Organically Addison.

Why You’ll Love This Recipe

• This homemade Tandoori chicken is flavorful and aromatic.
• The chicken is marinated in a blend of spices that gives it a unique and delicious flavor!
• It is so tender and juicy.
• This chicken can be grilled, baked, or cooked in a Tandoor.
• The marinade tenderizes the chicken.
• Serve with rice, roasted vegetables, or Naan bread.
• Marinate all day then cook at night! If you plan ahead, this recipe is great for busy weeknights.
• After marinating, this recipe takes under 30 minutes.
• This Indian inspired meal is gluten free, nut free, and sugar free.
• Check out this Yellow Curry for another hearty dinner!

What is Tandoori Chicken?

Tandoori chicken is a popular Indian dish known for its flavorful and aromatic preparation! It is made by marinating chicken pieces in a mixture of yogurt and various spices and then cooking them in a tandoor. A tandoor is a cylindrical clay oven used in Indian cooking. The term “tandoor” refers to the type of oven in which the chicken is traditionally cooked.

The marinade typically includes ingredients such as yogurt, ginger, garlic, cumin, coriander, paprika, turmeric, garam masala, and chili powder. This combination of spices and yogurt adds a rich and distinctive flavor to the chicken. In addition, the marinade tenderizes the meat.

Ingredients & Substitutes

These are the main ingredients and substitutions for Tandoori chicken. Scroll down to the recipe card for full ingredients list and instructions.

Use boneless, skinless chicken breasts or chicken thighs.

Plain yogurt adds a tangy flavor to the marinade and chicken. In addition, the yogurt helps make the chicken extra juicy and tender.

Lemon juice also helps the chicken become tender.

Olive oil helps the chicken stay juicy. Feel free to use avocado oil.

The combination of spices adds a ton of flavor! Do not skimp on the seasonings.

Minced garlic and ginger add freshness. If needed, use garlic powder and ground ginger.

Salt and pepper add even more flavor.

Lastly, top with chopped fresh cilantro after cooking.

Taste & Texture

Tandoori chicken is a combination of savory, sweet, and spicy.

The chicken is tender and juicy. In addition, the yogurt marinade gives it a slightly sour and tangy flavor.

The spices add a warm and earthy flavor to the chicken.

The texture of the chicken is juicy and tender.

How to Make

Step 1

First, in a large bowl, combine the plain yogurt, lemon juice, vegetable oil, garam masala, paprika, ground cumin, ground coriander, ground turmeric, minced garlic, minced ginger, salt, and ground black pepper. Mix well to form a marinade.

Step 2

Add the chicken pieces to the marinade and toss them until well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results. This allows the flavors to develop and tenderize the chicken.

Step 3

Preheat your grill or oven to high heat.

Step 4

If using a grill, grease the grates with vegetable oil or cooking spray to prevent sticking. If using an oven, preheat it to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with aluminum foil.

Step 5

Remove the chicken pieces from the marinade, shaking off any excess, and place them on the grill or prepared baking sheet.

Step 6

Grill the chicken for about 10 to 15 minutes per side, or until cooked through and charred. If using an oven, bake the chicken for about 25 to 30 minutes, or until cooked through.

Step 7

Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes.

Step 8

Garnish with freshly chopped cilantro.

Step 9

Serve the Tandoori chicken hot with Naan bread, rice, or a side salad. You can also serve it with mint chutney or yogurt sauce for dipping.

Expert Tips for Success

Here are a few expert tips and tricks for making the best tandoori chicken.

Use boneless, skinless chicken thighs or breasts. This will ensure that the chicken is tender and juicy.

Marinate the chicken for at least 30 minutes, but overnight is best. This will give the chicken time to absorb the flavors of the marinade.

Do not overcook the chicken. Once it has reached 165 degrees Fahrenheit, the chicken is done cooking.

Flavor Variations & Add-Ins

There are endless possibilities for flavor variations and add-ins for tandoori chicken. Here are a few ideas.

Add extra ginger, garlic, or lemon juice to the marinade.

Use different types of yogurt, such as Greek yogurt or even sour cream.

Add different types of spices, such as cayenne pepper, cumin, or coriander.

Serve the chicken with a chutney or raita.

How to Serve & Store

Tandoori chicken is best served hot and fresh from the oven or grill.

It can also be reheated and served later.

To store the chicken, let it cool completely and store in an airtight container.

The chicken can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Frequently Asked Questions (FAQs)

Equipment Needed

Our Place Always Pan: This is my favorite pan for stovetop cooking!

You May Also Enjoy

• Butternut Squash Curry
• Whole30 Chicken Tikka Masala
• Beef Masala Curry
• Whole30 Baked Meatballs
• Baked Cod Recipe

If you make this chicken tandoori recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, see these Lunch and Dinner Recipes.

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Tandoori Chicken

This Tandoori chicken is a mouth-watering Indian inspired dish! It is loaded with bold flavors. This recipe is characterized by its bright red color, tender and juicy meat, and smoky flavor. It is a popular appetizer or main course!

Course Main Course

Cuisine Indian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 6 servings

Calories 261kcal

Author Addison LaBonte

Ingredients

• 2 pounds chicken breasts or thighs
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp garam masala
• 1 tbsp paprika
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp turmeric
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 1 tbsp salt
• ½ tbsp black pepper
• fresh cilantro, chopped for garnish

Instructions

• In a large bowl, combine the plain yogurt, lemon juice, vegetable oil, garam masala, paprika, ground cumin, ground coriander, ground turmeric, minced garlic, minced ginger, salt, and ground black pepper. Mix well to form a marinade.
• Add the chicken pieces to the marinade and toss them until well coated. Make sure each piece is covered with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
• Next, preheat your grill or oven to high heat.
• If using a grill, grease the grates with olive oil or cooking spray to prevent sticking. If using an oven, preheat it to 400°F (200°C) and line a baking sheet with aluminum foil.
• Remove the chicken pieces from the marinade, shaking off any excess, and place them on the grill or prepared baking sheet.
• Grill the chicken for about 10 to 15 minutes per side, or until the chicken is cooked through. If using an oven, bake the chicken for about 25 to 30 minutes, or until cooked through.
• Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes.
• Lastly, garnish the Tandoori chicken with freshly chopped cilantro.

Notes

• I recommend using boneless skinless chicken breasts or chicken thighs.
• If you are in a rush, even a 20 minute marinade is better than nothing.
• Grill or bake until the internal temperature reaches 165 degrees Fahrenheit internally.  Use a meat thermometer.
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 261kcal | Carbohydrates: 6g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 1361mg | Potassium: 706mg | Fiber: 1g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 2mg

Love this healthy Indian chicken recipe? You can sign up here to receive healthy meal plans, exclusive new recipes, and updates!

The post Tandoori Chicken appeared first on Organically Addison.

Why You’ll Love This Recipe

• This family friendly dinner is quick and easy.
• This dish is filled with lean protein, vegetables, wholesome ingredients and nutrients.
• Great for meal prep and leftovers.
• Feel free to customize this recipe.
• Feel free to serve over rice, spaghetti squash or pasta.
• Just like restaurant takeout but better! You will also love this Tandoori Chicken!
• Add in carrots, zucchini or another veggie.
• For vegan, try using chickpeas or tofu instead of chicken.
• This recipe is Whole30 compliant, Paleo, gluten free, dairy free, and sugar free.
• Check out this Sweet Potato Curry for another delicious homemade curry recipe.

Ingredients & Substitutions

These are the main ingredients and substitutions for yellow curry. Scroll down to the recipe card for full ingredients list and instructions.

Baby golden potatoes add substance to this recipe. Boil the potatoes to make them tender inside.

Olive oil helps the onions cook. Use avocado oil or coconut oil if desired.

Finely dice the yellow onion.

Both chicken breasts and chicken thighs work well. Cut into 1 inch cubes.

Yellow curry sauce adds so much flavor and creaminess.

Canned coconut cream thickens the sauce. In addition, it makes this curry so creamy! This is typically sold in the Asian food aisle. Do not substitute with regular milk. Heavy cream or half and half are good substitutes.

Some water helps thin out the sauce. Add more as needed.

Fresh ginger and minced garlic add so much flavor.

Fish sauce adds flavor. It is optional.

Garnish with fresh cilantro if desired.

What is Yellow Curry?

Yellow curry is a Thai dish made with a curry sauce and veggies.

Occasionally, the curry flavor comes from curry paste.

The paste is typically made with turmeric, cumin, coriander, ginger, garlic, and chili peppers.

The paste is then mixed with coconut milk, vegetables, and protein to create a flavorful and aromatic curry.

In this case, yellow curry sauce saves time and money. It adds a ton of flavor to this Thai yellow curry recipe.

Taste & Texture

Yellow curry is a fragrant and aromatic dish that is full of complex flavors. It tastes like classic Thai inspired coconut curry. The chicken is hearty and savory.

This curry is so creamy and smooth. The addition of coconut milk adds a creamy and rich texture to the dish. The potatoes are soft and tender while the chicken is juicy.

How to Make

Step 1

First, add potatoes and enough water to cover them to a pot. Boil potatoes for 7 minutes, or until slightly softened. Drain potatoes, pat dry and carefully slice in half. Set aside.

Step 2

In a large skillet, add olive oil and diced onion. Cook for 3 to 4 minutes on medium heat. Stir occasionally to prevent burning.

Step 3

Then, add chicken to the skillet. Cook for 3 minutes on each side.

Step 4

Add all remaining ingredients and halved potatoes to the skillet. Stir to combine.

Step 5

Bring to a light boil. Simmer for 20 minutes or until potatoes are tender and chicken is cooked through. Add more water to the skillet if needed.

Step 6

Finally, remove yellow curry from heat. Serve with fresh cilantro if desired.

Expert Tips & Tricks

Here are a few expert tips and tricks to help you make the best yellow curry.

Use fresh ingredients. Use fresh herbs and spices for the best flavor.

Boil the potatoes. This helps them become soft and tender. Otherwise, they may not get fully cooked through.

Simmer sauce for at least 20 minutes. This creates a thick and creamy sauce.

Use canned coconut milk. Do not use regular milk.

If needed, add more water or curry sauce to the skillet. The longer it cooks, the more liquid will evaporate.

Flavor Variations & Add Ins

One of the best things about this yellow curry recipe is that it can be easily customized to your liking. Here are a few different flavor variations.

Swap out the yellow curry paste for green curry paste for a spicier and more herbaceous flavor.

Swap out the yellow curry paste for red curry paste for a more spicy and tangy flavor.

Make Massaman curry. This is a milder and sweeter curry that is made with peanuts and potatoes.

Try Panang curry. This is a thick and creamy curry that is made with ground peanuts and kaffir lime leaves.

Feel free to add in carrots or zucchini.

Replace chicken with chickpeas or tofu for vegan.

How to Serve & Store

Yellow curry is best served over rice or noodles. For a lower carb option, serve over cauliflower rice, kelp noodles, or spaghetti squash.

You can also serve it with naan bread or other flatbreads. Use gluten free if needed.

Leftover curry can be stored in an airtight container in the refrigerator for up to 4 days.

To reheat, simply microwave or heat on the stovetop until warmed through.

Frequently Asked Questions

Equipment Needed

Pyrex Glass Measuring Cups: These are my favorite measuring cups for both baking and cooking.

Our Place Always Pan: This is my go to pan for any cooking recipe.

You May Also Like

• Butternut Squash Curry
• Whole30 Chicken Tikka Masala
• Pumpkin Chili (Whole30)
• Whole30 Baked Meatballs
• Baked Cod Recipe

If you make this yellow curry recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dinner Recipes.

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Yellow Curry

This Thai yellow curry recipe is incredibly flavorful! It features chicken, potatoes, a thick curry sauce and loads of flavor. This one pan recipe is great for family dinners, meal prep and leftovers!

Course Main Course

Cuisine Indian, Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 663kcal

Author Addison LaBonte

Ingredients

• 12 baby golden potatoes halved
• 2 tbsp olive oil
• 1 yellow onion finely diced
• 1 ½ pounds chicken breasts or thighs cut into 1 inch cubes
• ¾ cup yellow curry sauce
• 14 ounces canned coconut cream
• ½ cup water
• 1 tsp fresh ginger
• 1 tsp minced garlic
• 1 tsp fish sauce optional
• fresh cilantro to garnish

Instructions

• First, add potatoes and enough water to cover them to a pot. Boil for 7 minutes, or until slightly softened. Drain, pat dry and carefully slice in half. Set aside.
• In a large skillet, add olive oil and diced onion. Cook for 3 to 4 minutes on medium heat. Stir occasionally to prevent burning.
• Then, add chicken to the skillet. Cook for 3 minutes on each side.
• Add all remaining ingredients and halved potatoes to the skillet. Stir to combine.
• Bring to a light boil. Simmer for 20 minutes or until potatoes are tender and chicken is cooked through. Add more water to the skillet as needed.
• Finally, remove from heat. Serve with fresh cilantro if desired.

Notes

• Boiling the potatoes helps them become fork tender.  Skipping this step will result in potatoes that may be too firm.
• The sauce will thicken as it continues to cook.  Add more water or curry sauce to the skillet as needed.
• Store leftovers in the fridge for up to 4 days.
• To reheat, add leftovers to a skillet with some water or more sauce.  Cook on low heat until warmed through.

Nutrition

Calories: 663kcal | Carbohydrates: 28g | Protein: 43g | Fat: 46g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 328mg | Potassium: 1355mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7040IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 5mg

Love this yellow chicken curry? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Yellow Curry appeared first on Organically Addison.

Why You’ll Love This Recipe

• These lamb lollipops are quick and easy to make.
• The garlic sauce elevates this dish.
• Only 6 total ingredients needed.
• The lamb meat comes out melt in your mouth tender.
• They are not dry.
• This recipe is great for a side dish, main dinner, football game day appetizer or hearty snack.
• They are high in protein and low in carbs.
• This recipe is Whole30 compliant, Paleo, Keto, gluten free, dairy free, low carb, nut free and sugar free.
• Check out these Air Fryer Lamb Chops for another delicious recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.

Use lamb lollipops from your butcher shop or grocery store. Ask the butcher to pre-cut the lamb into lollipop shapes for you. This saves time and energy. For best results, use fresh lamb, not previously frozen.

Season meat with a little salt and pepper. This allows the natural flavor of the meat to come through.

Olive oil helps tenderize the meat while marinading. When searing, the oil provides a great golden color.

Minced garlic adds the garlicky flavor.

Lastly, chopped rosemary adds freshness and color. I love the flavor of rosemary, but feel free to use another herb if desired.

Taste & Texture

These lollipops are hearty, savory and flavorful. It tastes similar to steak. The seasonings and garlic add flavor.

These have a delicious crusty sear. Inside, they are super tender and juicy.

What are Lamb Lollipops?

Lamb lollipops are cut from the ribs. They have tender meat in the shape of a knob. This meat is made up of a single loin muscle.

Although lamb can have a gamey flavor, these lollipops are similar to beef.

Since they are oftentimes only an inch or so thick, they cook quickly.

They are a great source of protein and iron. In addition, they are naturally low carb and contain no added sugar.

Due to their small size, they are typically served as an appetizer. These are great for game days, entertaining, holidays, and family dinners.

How to Make

Step 1

First, season lamb chops all over with sea salt and pepper.

Step 2

In a small bowl, combine olive oil, minced garlic and chopped rosemary.

Step 3

Pour this mixture all over lamb chops. Cover and marinate for at least 1 hour in the fridge.

Step 4

Preheat large skillet to medium heat. Add a drizzle of olive oil to the pan. Once oil is hot, place lamb chops in pan.

Step 5

Sear for 2 to 3 minutes. Then, carefully flip and sear another 2 minutes.

Step 6

Lastly, remove from pan. Serve with fresh rosemary if desired.

Expert Tips & Tricks

For best results, use fresh lamb instead of previously frozen.

Ask your butcher to cut the lamb into lollipop shape.

Marinate for at least 1 hour. Do not marinade for more than 8 hours.

Use a meat thermometer to measure internal temperature.

The chops are rare at 120 degrees Fahrenheit, medium rare at 125 degrees Fahrenheit, medium at 130 degrees Fahrenheit, and well done at 145 degrees Fahrenheit and over.

If yours are larger, you may need to cook for slightly longer. Watch carefully.

How to Serve & Store

Serve these seared lamb lollipops once cooked to desired temperature.

They pair well with garlic oil, pesto or another favorite condiment.

For a full meal, serve with roasted veggies, mashed potatoes or a side salad.

Store leftovers in the fridge for up to 4 days.

Frequently Asked Questions

Equipment Needed

Cast Iron Skillet: This large cast iron skillet is hearty and durable. Great for this lamb recipe.

Meat Thermometer: This meat thermometer is easy to use and great for any meat.

You May Also Like

• Sous Vide Flank Steak
• Lamb Vindaloo
• Sous Vide Lamb Chops
• Butternut Squash Curry
• Oxtail Stew

If you make this lamb recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, see these Lunch and Dinner Recipes.

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Lamb Lollipops

These lamb lollipops are incredibly tender, hearty and savory! This quick and easy recipe tastes fancy and gourmet. Great as an appetizer, dinner or party platter food. They are so flavorful!

Course Appetizer, Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Marinade Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 248kcal

Author Addison LaBonte

Ingredients

• 4 lamb lollipops about 1 inch thick
• ½ tsp sea salt
• ½ tsp black pepper
• 3 tbsp olive oil
• 2 tbsp minced garlic
• 2 sprigs fresh rosemary chopped

Instructions

• First, season lamb chops all over with sea salt and pepper.
• In a small bowl, combine olive oil, minced garlic and chopped rosemary.
• Pour this mixture all over lamb chops. Cover and place in fridge for at least 1 hour to marinate.
• Preheat large skillet to medium heat. Add a drizzle of olive oil to the pan. Once oil is hot, place lamb chops in pan.
• Sear for 2 to 3 minutes. Then carefully flip and sear another 2 minutes.
• Finally, remove from pan. Serve with fresh rosemary if desired.

Notes

• Ask your butcher for pre-cut lamb lollipops.  This is much easier than cutting up a whole rack of lamb.
• This cooking time is for 1 inch thick lamb.  You may need to cook it slightly longer.
• The chops are rare at 120 degrees Fahrenheit, medium rare at 125 degrees Fahrenheit, medium at 130 degrees Fahrenheit, and well done at 145 degrees Fahrenheit and over.
• Use a meat thermometer to measure internal tempeature.
• Store in the fridge for up to 4 days.

Nutrition

Calories: 248kcal | Carbohydrates: 1g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 75mg | Sodium: 373mg | Potassium: 319mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

Love these lamb lollipops? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Lamb Lollipops appeared first on Organically Addison.

Why You’ll Love This Recipe

• This sweet potato curry is quick and easy.
• Everything is made in one skillet.
• Each serving contains vegetables.
• The sweet potatoes become soft and tender.
• The broth is so creamy and flavorful.
• This recipe is made without lentils and without chickpeas. Feel free to add them in if desired.
• This recipe is Whole30 compliant, Paleo, grain free, gluten free, dairy free, vegan, egg free, sugar free and nut free.
• Check out this Butternut Squash Curry or this Yellow Curry for another Thai inspired dinner!

Ingredients & Substitutions

These are the main ingredients and substitutions for sweet potato curry. Scroll down to the recipe card for full ingredients list and instructions.

Use olive oil, avocado oil or coconut oil. This helps cook the onions until soft.

Finely dice white onion or shallots. This adds flavor without the texture of onions.

Cube sweet potatoes into no larger than 1 inch pieces. Try to make them equally sized.

A little ginger paste adds a great flavor. Fresh ginger is preferable, but ginger powder can be used as well.

Both red curry powder and curry powder add a deep flavor. If possible, feel free to use red curry paste.

Canned coconut milk is far superior to traditional milk for this recipe. Canned coconut milk is thick, creamy and helps thicken the sauce. In addition, it is made from only one ingredient and vegan.

Vegetable broth adds a great flavor to the sauce. If not strictly vegan, feel free to use chicken or beef broth.

Chopped spinach adds a pop of color and freshness. Additionally, it increases the vegetable content.

If not strictly vegan, feel free to add in some cooked shredded chicken or ground meat.

Taste & Texture

This sweet potato curry is warm, hearty and flavorful. The biggest flavors are curry, sweet potatoes and the broth.

The sauce is so creamy and somewhat thick. Sweet potatoes become nice and tender!

How to Make

Step 1

First, add olive oil and diced onion to a large skillet. Cook for 3 to 4 minutes over medium heat, until onions have softened.

Step 2

Add in cubed sweet potatoes, ginger paste, red curry powder and curry powder. Gently stir to coat sweet potatoes in spices.

Step 3

Cook for 2 minutes.

Step 4

Next, add in canned coconut milk and broth. Bring to a light boil. Place lid on skillet and cook for 15 to 18 minutes until potatoes are fork tender.

Step 5

Turn heat off. Add in chopped spinach. Stir until wilted.

Step 6

Finally, ladle curry into bowls.

Expert Tips & Tricks

Finely dice the onions. They are meant more for flavor than texture.

Cut sweet potatoes into 1 inch cubes. Make them equally sized for best results.

Do not skimp on the seasonings! Taste as you cook and adjust as desired.

Use canned coconut milk. No other milk compares in terms of thickness and creaminess.

Continue cooking curry until sweet potatoes are fork tender. This usually takes 15 to 18 minutes.

Turn heat off before adding spinach. The spinach really just needs to be stirred in.

How to Serve & Store

Serve sweet potato curry hot and fresh! Leftovers are delicious as well.

Serve over rice, cauliflower rice, mashed cauliflower or spaghetti squash.

For a meat option, feel free to stir in cooked shredded chicken or cooked ground chicken.

Store leftovers in the fridge for up to 4 days.

This Tandoori Chicken is another favorite!

To reheat, add leftovers to a skillet with a splash of broth or water. Then heat until warmed.

Freeze for up to 1 month.

Frequently Asked Questions

You May Also Like

• Butternut Squash Curry
• Whole30 Chicken Tikka Masala
• Pumpkin Chili (Whole30)
• Whole30 Baked Meatballs
• Air Fryer Sweet Potato Fries

If you make this sweet potato curry recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dinner Recipes.

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Sweet Potato Curry

This sweet potato curry is a hearty and flavorful one pot meal! This curry is loaded with bold flavors and wholesome ingredients. It is great for family dinners, meal prep and leftovers.

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 328kcal

Author Addison LaBonte

Ingredients

• 1 tbsp olive oil or coconut oil
• ½ cup white onion finely diced
• 2 cups cubed sweet potatoes
• 1 tbsp ginger paste
• 1 tbsp red curry powder or red curry paste
• 1 tbsp curry powder
• 13 ounces canned coconut milk
• 1 cup vegetable broth
• 3 cups chopped spinach

US Customary – Metric

Instructions

• First, add olive oil and diced onion to a large skillet. Cook for 3 to 4 minutes over medium heat, until onions have softened.
• Add in cubed sweet potatoes, ginger paste, red curry powder and curry powder. Gently stir to coat sweet potatoes in spices.
• Cook for 2 minutes.
• Next, add in canned coconut milk and broth. Bring to a light boil. Place lid on skillet and cook for 15 to 18 minutes until potatoes are fork tender.
• Turn heat off. Add in chopped spinach. Stir until wilted.
• Finally, ladle curry into bowls.

Notes

• Finely dice onions.  Replace with shallots if desired.
• Dice sweet potatoes into no larger than 1 inch cubes.
• Canned coconut milk is the best option for this recipe.  It is much thicker and more creamy than other milks.
• Continue cooking until sweet potatoes are fork tender.
• Please taste as you cook.  Then, adjust spices and seasonings as desired.
• Store leftovers in the fridge for up to 4 days.
• Freeze up to 1 month.

Nutrition

Calories: 328kcal | Carbohydrates: 24g | Protein: 4g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 307mg | Potassium: 667mg | Fiber: 6g | Sugar: 7g | Vitamin A: 11699IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 3mg

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The post Sweet Potato Curry appeared first on Organically Addison.

Why You’ll Love This Recipe

• This air fryer butternut squash is quick and easy.
• Only 4 ingredients required.
• It comes together in less than 30 minutes.
• This butternut squash is versatile.
• Use in soups, stews, salads, and more.
• This recipe is Whole30 compliant, Paleo, gluten free, dairy free, vegan, egg free, nut free, and sugar free.
• Check out this Butternut Squash Curry for another delicious fall recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for air fryer butternut squash. Scroll down to the recipe card for full ingredients list and instructions.

Use a large fresh butternut squash. Peel carefully. Then, dice into 1 inch cubes. If needed, use the pre-cut squash at the grocery store. If using frozen, thaw beforehand.

A little olive oil helps crisp up the squash. In addition, it helps the squash becomes soft and tender. Substitutes include avocado oil, melted ghee or melted coconut oil.

Sea salt and black pepper add a subtle flavor.

Feel free to add garlic powder, cinnamon, cumin or other spices.

Taste & Texture

This air fryer butternut squash is naturally sweet and savory! The squash becomes slightly caramelized in the air fryer. The flavor also depends on the spices used.

The middles are soft and tender. The outsides get a little crispy.

How to Make

Step 1

First, peel and dice the butternut squash into 1 inch cubes.

Step 2

In a large bowl, add cubed butternut squash, olive oil, sea salt and pepper. Toss until squash is fully coated in oil and seasonings.

Step 3

Arrange diced butternut squash in the air fryer basket. Spread into one even layer.

Step 4

Air fry at 400 degrees Fahrenheit for 15 to 20 minutes.

Step 5

Finally, remove from air fryer. Serve!

Expert Tips & Tricks

For best results, use a large fresh butternut squash. If necessary, frozen can be used. Thaw beforehand.

Dice squash into 1 inch cubes.

Feel free to add more or different seasonings and spices. See section below for different flavor combinations.

All air fryers are different. Frying time may vary. Check after 15 minutes or so.

If you air fryer requires pre-heating, then pre-heat.

Flavor Variations

Consider these flavor variations for your butternut squash.

For sweet, use sea salt, cinnamon and a pinch of nutmeg.

Roasting in coconut oil yields a sweeter result.

For spicy, use cayenne powder or cumin.

Serve with crispy bacon bits.

Drizzle some maple syrup or honey on top after air frying.

How to Serve & Store

Serve squash once crispy on the outside and fork tender.

This can be eaten by itself or as a side dish.

This squash is great in soups, stews and salads.

Store leftovers in the fridge for up to 4 days.

Frequently Asked Questions

You May Also Like

• Chicken Bacon Ranch Spaghetti Squash
• Easy Air Fryer Spaghetti Squash
• How to Roast Butternut Squash
• Whole30 Stuffed Butternut Squash
• Whole30 Butternut Squash Soup

If you make this air fryer butternut squash recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Side Dishes.

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Air Fryer Butternut Squash

This air fryer butternut squash is sweet, savory and healthy! This recipe requires only a few ingredients and comes together quickly and easily. This air fried squash is great for dinners, soups, meal prep and leftovers.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 116kcal

Author Addison LaBonte

Ingredients

• 1 butternut squash
• 1 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper

Instructions

• First, peel and dice butternut squash into 1 inch cubes.
• In a large bowl, add cubed butternut squash, olive oil, sea salt and pepper. Toss until squash is fully coated in oil and seasonings.
• Arrange diced butternut squash in the air fryer basket. Spread into one even layer.
• Air fry at 400 degrees Fahrenheit for 15 to 20 minutes.
• Finally, remove from air fryer. Serve!

Notes

• Carefully peel and cube butternut squash.
• Dice into no larger than 1 inch cubes.
• This is a great base recipe.  Feel free to add more or different seasonings.  Garlic powder is a great choice!
• I have tried this recipe both with and without olive oil.  It is significantly better with oil.
• Continue air frying until squash has reached desired crispiness.
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 116kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 663mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19933IU | Vitamin C: 39mg | Calcium: 91mg | Iron: 1mg

Love this air fryer butternut squash? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Air Fryer Butternut Squash appeared first on Organically Addison.

Why You’ll Love This Recipe

• This butternut squash curry is easy and quick.
• Everything is made in one skillet.
• The flavors are strong and bold.
• The leftovers are even better the next day.
• This recipe is made with healthy, nutritious ingredients.
• Feel free to add some ground chicken, grilled chicken or other protein.
• This recipe is Whole30 compliant, Paleo, gluten free, dairy free, Vegan, egg free, sugar free, and nut free.
• Check out this Beef Masala Curry or this Yellow Curry for another great dinner!

Ingredients & Substitutions

These are the main ingredients and substitutions for butternut squash curry. Scroll down to the recipe card for full ingredients list and instructions.

Any type of oil works. Olive oil, avocado oil and coconut oil are all great choices.

Finely dice the onion. If desired, use a shallot.

Butternut squash is the main flavor in this recipe. Dice it into 1 inch cubes. For best results, use fresh butternut squash, not frozen. Frozen can be used, but thaw beforehand.

Ginger paste adds a great flavor. If not available, use powdered ginger.

Both red curry powder and curry powder add bold flavors. If available, red curry paste is great too. My grocery store does not always carry it, so I opted for red curry powder. Taste the curry and adjust seasonings as necessary.

Canned coconut milk adds the creamy texture. I do not recommend almond milk or cashew milk. They are not as thick and creamy. For lower calorie, feel free to use light canned coconut milk.

Vegetable broth adds a hearty flavor. If desired, beef or chicken broth may be used. In that case, this recipe is no longer Vegan.

Fresh spinach adds a pop of color and freshness. Add the spinach at the very end. Stir in until wilted.

Taste & Texture

This butternut squash curry is warm, hearty and cozy. The main flavors are curry powder and butternut squash. The squash adds a hint of sweetness. Overall, this is one of the most flavorful recipes on my blog!

The texture is incredibly creamy! The butternut squash is tender.

How to Make

Step 1

First, add oil and diced onion to a large skillet over medium heat. Cook for 3 to 4 minutes or until onions have softened.

Step 2

Add in diced butternut squash, ginger paste, red curry powder and curry powder. Gently stir to coat the squash in spices.

Step 3

Cook for 2 minutes.

Step 4

Then, add in coconut milk and broth. Bring mixture to a light boil. Place lid on skillet and cook for 15 to 18 minutes, until squash is fork tender.

Step 5

Turn heat off. Add in spinach and stir until wilted.

Step 6

Finally, ladle into bowls and serve.

Expert Tips & Tricks

For best results, use all fresh ingredients.

Finely dice onions. The onions are meant for flavor, not texture.

Dice butternut squash into 1 inch cubes. Larger than 1 inch is too large. The curry cooks until butternut squash becomes fork tender. Therefore, dice into 1 inch size pieces.

Use canned coconut milk. This adds so much creaminess!

Cook curry until squash is tender.

Feel free to add or adjust seasonings. I love seasoning and usually add more curry powder.

Flavor Variations & Add Ins

Consider switching up the flavors of this curry.

Use diced sweet potato instead of butternut squash like this Sweet Potato Curry!

Add in rotisserie chicken or grilled chicken.

Add in ground chicken or ground turkey.

Use kale instead of spinach. Kale will take longer to cook.

Use red curry paste instead of red curry powder.

Serve with basmati rice, white rice or brown rice.

For lower carb, serve with cauliflower rice.

This curry is also delicious served with spaghetti squash or pasta.

Top with chopped peanuts or cashews.

How to Serve & Store

Serve butternut squash curry fresh and hot!

Serve over rice, pasta or spaghetti squash. Try this Tandoori Chicken too!

Store leftovers in the fridge for up to 4 days. This curry tastes even better as leftovers.

To reheat, add a bit of broth or water to a skillet with the leftovers. Cook until warmed through.

Freeze for up to 1 month if desired.

Frequently Asked Questions

You May Also Like

• Whole30 Thai Coconut Chicken Curry
• Whole30 Chicken Tikka Masala
• Pumpkin Chili (Whole30)
• Whole30 Baked Meatballs
• Ultimate Guide to Whole30

If you make this butternut squash curry recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dinner Recipes.

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Butternut Squash Curry

This butternut squash curry is hearty, savory and flavorful! It is loaded with flavor. This one pan dish is great for busy weeknights, holidays and more!

Course Main Course

Cuisine Indian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 303kcal

Author Addison LaBonte

Ingredients

• 1 tbsp olive oil or coconut oil
• ½ cup onion finely diced
• 2 cups diced butternut squash
• 1 tbsp ginger paste
• 1 tbsp red curry powder or red curry paste
• 1 tbsp curry powder
• 13 ounces canned coconut milk
• 1 cup vegetable broth
• 3 cups spinach

Instructions

• First, add oil and diced onion to a large skillet over medium heat. Cook for 3 to 4 minutes or until onions have softened.
• Add in diced butternut squash, ginger paste, red curry powder and curry powder. Gently stir to coat the squash in spices.
• Cook for 2 minutes.
• Then, add in coconut milk and broth. Bring mixture to a light boil. Place lid on skillet and cook for 15 to 18 minutes, until squash is fork tender.
• Turn heat off. Add in spinach. Stir until wilted.
• Finally, ladle into bowls.

Notes

• Finely dice onions.  Feel free to use shallots if desired.
• Dice butternut squash into no larger than 1 inch cubes.
• I do not recommend another milk.  Canned coconut milk is thicker and more creamy than traditional milk.
• Allow mixture to simmer until squash is fork tender.
• I highly recommend tasting as you cook.  I like a lot of spice, so I ended up adding a bit more curry powder.
• Store leftovers in the fridge for up to 4 days.
• Freeze for up to 1 month.

Nutrition

Calories: 303kcal | Carbohydrates: 18g | Protein: 4g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 273mg | Potassium: 690mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9706IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 4mg

Love this butternut squash curry? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Butternut Squash Curry appeared first on Organically Addison.