These Spinach & Feta Chicken Meatballs are a delicious and flavorful meal and can be made completely dairy free. Packed with protein, fiber, and micro-nutrients, this will be your new favorite dinner!
spinach and feta chicken meatballs
These chicken meatballs are easy to make and filled with flavor. They are also great for food allergies or restrictions because they are naturally gluten free and you can use plant based feta if needed (like I did). I also keep them low FODMAP by using fennel and garlic infused olive oil. It’s one of my favorite ways to add flavor without stomach discomfort. This dish packs a flavor and nutrient punch!
spinach and feta chicken meatballs
Spinach and Feta Chicken Meatballs
Ingredients:
Ground chicken
Spinach
Cilantro
Feta vegan or regular
Fennel or onion
Salt
Oregano
Garlic olive oil
To make these Greek-inspired meatballs, all you have to do is mix all the ingredients together and bake! It’s that simple. I love serving these over rice and with some sort of Greek salad. I often make a cucumber, bell pepper, and olive salad drizzled with olive oil and oregano. It pairs perfectly with these spinach meatballs.
These Spinach & Feta Meatballs are filled with nutrients and flavor! They are super easy to whip up and perfect for family dinner or meal prep.
Course Main Course
Cuisine American
Keyword allergy friendly, Easy, Simple
Servings 4servings
Author Victoria Faling
Ingredients
1lbsground chicken
2handfuls of spinach
1/4cupcilantro
1/2cupfetavegan or regular (if using a block, be sure to crumble it)
1/2cupdiced fennel or onion
1/2tspsalt
1tsporegano
1Tbspgarlic olive oil
Instructions
Preheat oven to 400F.
Dice the spinach and cilantro, then add everything to a bowl and mix well. This is done best with your hands to make sure all the ingredients come together evenly.
Form into 16 meatballs and place on parchment lined baking sheet.
Bake for 25-28 minutes, until slightly golden and cooked through.
Remember the viral baked feta pasta? Well, we are making it fall themed with this creamy feta and butternut squash version! This is an easy dish to make and perfect for a family dinner or meal with friends.
This delicious and cozy meal is perfect as the weather cools off. I keep this dish completely dairy free by using a plant-based feta option, but you can use regular feta, as well. You can keep the dish completely gluten free or even paleo based on the pasta you decide to use.
This super simple meal basically just involves roasting everything, blending it together, and tossing with your pasta of choice! I love adding in chicken-apple sausage, as well as some other veggies. If you’re not a huge veg person, this is a great way to get your veggies in and perfect for hiding veggies in dishes for picky eaters.
This is a fall take on the viral feta pasta. A creamy, cheesy butternut squash sauce brings all the fall flavors into this savory dish.
Course Main Course
Cuisine American
Keyword Easy, fall, Fall flavors, Simple
Servings 4
Author Victoria
Ingredients
4cupschopped butternut squashabout a 1.5 lbs butternut
1cupcherry/baby tomatoes
2tbspfresh thyme, de-stemmed and chopped
1tspsage powder
1tspsalt
2-4tbspolive oilI like to use 1 tbs. of garlic infused olive oil (If you are not using garlic infused, add a few cloves of garlic to the dish)
1blockfeta4 servings of crumbled feta (I use a vegan version)
1 1/2cupsmilk of choice
4servingspasta of choice*cooked
Optional: protein, veggiesI like to use chicken-apple sausage, extra veggies like sautéed kale, peas, or bell pepper
Instructions
Preheat oven to 425F
Add chopped butternut squash, tomatoes, herbs, and salt to a baking dish. Toss with olive oil to coat. If you are not using a garlic infused olive oil, add a few garlic cloves to the dish.
Add your block of feta in the middle of the dish or sprinkle feta on top.
Bake for about 40 minutes, until squash is fork tender.
Let the squash cool down for 10 minutes before adding to a high speed blender or food processor with the milk. Blend until smooth.
Taste and add more salt or herbs as desired.
Toss your cooked pasta, protein, and veggies (if using) with the butternut squash sauce. I like to sprinkle some nutritional yeast on top. Enjoy!
With summer right around the corner, it’s pasta salad season! Growing up, my friends mom made THE BEST pasta salad ever. I’ve never been able to recreate that (I don’t know what her secret ingredient was!), but I still enjoy a good pasta salad every now and again. This one is a bit Greek inspired with olives and feta.
I like using a chickpea based pasta for added protein. You can also feel free to add chicken or tofu to amp up the protein content. Using tofu and vegan feta will keep this recipe completely vegan! Pasta salad is so versatile with lots of options to make it your own. You can always feel free to use what veggies you have in your fridge (like peas and asparagus!).
Gluten Free Pasta Salad
Serves 4
Ingredients:
-3 large zucchini and/or yellow squash
-1 tbs. olive oil
-8 oz pasta of choice, I like to use a legume based pasta for added protein
-4 cups of spinach
-1/2 cup chopped fresh basil
-1 cup chopped kalamata olives
-Feta (We measure cheese with our hearts right?! I used a vegan feta)
-16 oz cooked chicken or tofu
Dressing:
-1/4 cup balsamic vinegar
-2 tbs. olive oil
-1 tbs. rice wine vinegar
-2 tbs. olive juice
-1 tsp each of basil, oregano, thyme
-Salt to taste
Preheat oven to 400F.
Chop up your squash and zucchini into large chunks. Toss with olive oil and roast for 20-30 minutes.
While squash is roasting, cook your pasta according to package directions. Rinse and set aside.
This is also a great time to make your dressing. Mix together the dressing ingredients and set aside.
Once squash is done roasting, mix everything together in a large bowl and serve warm! This is also great cold as leftovers. Stores well in the fridge in an airtight container for 5 days.
I actually made a chocolate chip cookie version of these (let me know if you want the recipe!), but decided an unsweetened version would be great as light, gluten free buns for burgers or sandwiches. I made these on the smaller side for more of a slider burger and I’m obsessed. These are gluten free and vegan, so everyone can enjoy
These buns are super easy to whip up since they only have a few ingredients and you can shape them how you want. The sparkling water is what gives them their airiness, making them light and fluffy like clouds! Henry the name ;). They will puff and spread a bit while baking, so don’t flatten them out on the tray, keep them round and stacked.
I am a chip FIEND! But eating a whole bag of chips as a meal isn’t ideal. So, if you’re like me, try this salad instead! It’s got all the salty crunchiness you could want, but filled with nutrients. We add a little sweet to balance it out and it’s honestly divine
The Best Crunchy, Salty Salad
Serves 3-4
Ingredients:
-1 big bunch of kale, de-stemmed and chopped
-1 lbs of Brussels sprouts, shredded
-1 16 oz can of chickpeas, rinsed and drained
-olive oil
-1 large apple, diced OR 1/2 cup dried cranberries
-6-8 slices of bacon, cooked and crispy (I used turkey bacon, regular works too)
Dressing:
-2 tbs tahini or nut/seed/granola butter of choice
-2 tbs. yogurt of choice (I used Oatly)
-2 tbs. garlic infused olive oil
-1 tsp. mustard
-juice of 1 large lemon
-salt to taste
-water as needed to thin it out
For the salad, preheat oven to 425F.
Add your shredded Brussels sprouts to a baking sheet and toss with 1 tbs. of olive oil and some salt. Pop your chickpeas on a separate baking sheet and repeat the oil and salt process. Put both baking sheets in the oven and bake until each dish is crispy. Check and toss every 10 minutes until done.
You can cook your bacon at this time, as well. Either on the stove or on a other baking sheet!
While everything is cooking, make your dressing by mixing all dressing ingredients together. I like to add a splash of water to thin the dressing out some.
When everything is done, massage your kale with a little salt until darker in color and softer. Then, toss salad together and serve! This is best served fresh. If making ahead, do not toss everything together until ready to eat. If possible, pop Brussels sprouts in the oven to crisp up again before adding to the salad.
This winter has been BRUTAL! As I write this, it is currently 3 degrees F outside. Disgusting. So hearty, warming soups are the way to go. I’m not usually a huge soup person, but if it’s got enough ingredients and something to chew, I’m in.
I love a good chicken and dumpling soup because, hello, carbs are not only life, but they keep ya warm! This soup is made easily in the instant pot, totally gluten free, and I provide a paleo option. You could easily make this soup on the stove by just simmering it for about 30 minutes. Shred the chicken, add it back in along with the dumplings and simmer another 10 minutes.
Gluten-Free Chicken and Dumpling Soup
Serves 4
Soup:
-1 fennel or onion, diced
-6 carrots, chopped
-4 stalks of celery or sub other veg, chopped (I used leftover bok choy)
-1 cup of peas
-1 lbs of chicken breast
-2 tbs. olive oil
-2 tsp. thyme
-1 tsp. sage
-2 tsp. salt
-2 cups broth
-2 cups milk of choice (tastes best with full fat coconut milk)
Dumplings:
-1 cup of 1:1 gluten free flour*
-1/2 cup tigernut or almond flour*
-1 tsp. baking powder
-1/2 tsp. salt
-2 tbs. coconut oil or butter
-1/2 cup of milk (full fat coconut is best, but you can get away with your fav)
*For a fully paleo version, use 1/2 cup cassava, 1/2 cup starch, and 1/2 cup coconut flour.
Add your oil to the instant pot and set to the sauté function for 10 minutes. Add your carrots, fennel, and celery or other veg and saute until softened slightly.
Add peas, chicken, herbs, and liquid and mix to combine. Seal the instant pot and pressure cook for 15 min. When it’s done, quick release.
While soup is cooking, make your dumplings. Whisk the dry ingredients together in a bowl. Cut in your coconut oil or butter then add your milk and mix together. Dough will be sticky. Divide into little dough balls.
When soup is done, take out the chicken and shred it then add it back into soup with the dumplings (try not to let them touch). Press the dumplings down into the soup a bit so they get covered with some broth. Re-seal instant pot. Cook for another 5 minutes then quick release.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
