This flavorful Brussels Sprouts Salad with Apples and Chickpeas is a perfect holiday side dish that is fully gluten free and dairy free.
brussels sprout salad with apples and chickpeas
Thanksgiving is a big deal in our household because we are a foodie family, so we love creating and trying new recipes every holiday season. We rarely make the same thing twice! As a food blogger, I try to develop 1-2 new side dishes for the holiday season (desserts are my real speciality) and this year I knew I wanted to create some sides that were filling enough that they would be a good addition to the table for those who may not eat meat.
If you are on the hunt for Thanksgiving and holiday side dishes, then add this recipe to the list! Brussels sprouts and apples are a classic salad combo, but we are taking it up a notch by using a mix of roasted and raw Brussels sprouts, plus adding some roasted chickpeas for crunch and protein. Everything is tossed in a simple honey mustard vinaigrette to pull it all together.
gluten free and vegetarian brussels sprout salad with apples and chickpeas
Brussels Sprouts Salad with Apples and Chickpeas FAQ
Brussels Sprouts
We are using two types of Brussels sprouts in this recipe- roasted and raw. This gives the salad more texture and flavor. It’s like a roasted vegetable salad, but the lettuce is the raw Brussels.
Chickpeas
I added chickpeas to this salad for flavor, texture, and protein. This salad makes a great vegetarian option at the holidays for those who may not eat meat. The crunchy, salty chickpeas are a higher protein addition versus adding nuts. Of course, if you don’t like chickpeas, adding some roasted walnuts would be lovely!
The Dressing
This Brussels sprout salad calls for a honey-mustard vinaigrette. If you’re vegan, you can totally replace the honey with maple syrup! The dressing is very easy to make, you just combine all the ingredients in a bowl and whisk together.
How to store this Brussels sprouts salad
This salad tastes best fresh and if you are serving it for a dinner party or holiday dinner, make it as close to eating time as possible! If you have leftovers, you can keep them stored in an airtight container in the fridge for up to 5 days. The chickpeas won’t stay as crispy, but it will still be delicious.
gluten free and vegetarian brussels sprout salad with apples and chickpeas
This flavorful Brussels sprout salad is the perfect side dish. Made with both roasted and raw Brussels sprouts, juicy apples, and crispy chickpeas, this salad has it all! Everything is tossed with a honey mustard vinaigrette, making this salad gluten free and dairy free.
Course Main Course, Side Dish
Cuisine American
Keyword dairy free, gluten free, healthy, holiday, side dish, thanksgiving
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4servings
Author Victoria Faling
Ingredients
Salad
1.5lbsBrussels sprouts, divided
1Apple, diced
1canChickpeas, rinsed and drained
2TbspOlive oil, divided
Salt
Dressing
1/4cupOlive oil
2TbspMustard
2TbspBalsamic vinegar
2tspApple cider vinegaror juice of half a lemon
1TbspHoney
1/4tspSalt
1/8tspPepper
Instructions
Preheat oven to 425F.
Take 2/3 of the Brussels and de-stem and cut them in half. Place in a large bowl and add the can of chickpeas. Toss in 2 Tbsp of olive oil and 1/2-1 tsp of salt so everything is covered.
Pour the Brussels and chickpeas onto a parchment lined baking sheet, making sure the Brussels are cut side down.
Roast for 35-45 minutes, until Brussels are cooked and crispy on the edges and chickpeas are crispy.
While the Brussels roast, chop the apple, other Brussels, and make the dressing.
To cut the other 1/3 of Brussels, de-stem them and then finely slice into ribbons. Set aside.
To make the dressing, combine all the ingredients in a bowl or cup and whisk thoroughly to combine.
When Brussels are done, let cool for 10 minutes before tossing with the apple and dressing.
This gluten free BLT Pasta Salad is an easy dinner option that’s perfect when you don’t know what to make.
gluten free BLT pasta salad
Pasta salad is a classic, but let’s combine it with another classic- a BLT. This BLT pasta salad is gluten free and dairy free and packed with the classic BLT components. Gluten free pasta is mixed with chopped bacon, tomatoes, and spinach then served with either a more classic oil and vinegar dressing or a creamy yogurt-based dressing, depending on what you like. I threw in some chicken breast for good measure and to amp up that protein content!
gluten free BLT pasta salad
Gluten Free Pasta Salad
BLT Pasta Salad Ingredients
1 16 oz box of gluten free pasta of choice
1 package bacon of choice (I used turkey bacon due to preference)
1 lbs cooked chicken breast, sliced
1-2 cups cherry tomatoes, sliced in half
2 large handfuls spinach, chopped
Pasta Salad Dressing
Option 1: creamy ranch style dressing
1/2 cup Greek or vegan yogurt
1 tsp apple cider vinegar
1 Tbsp garlic infused olive oil
1/4 tsp dried cilantro
1/4 tsp salt
Option 2: traditional oil and vinegar dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp rice wine vinegar
1/2 tsp dried cilantro
1 tsp dried oregano
1/4 tsp salt
pepper, to taste
Instructions
Cook and drain your pasta according to the box and set aside.
While pasta is cooking, cook your bacon your preferred way.
When bacon is done, chop into bite size pieces.
Toss all ingredients for the salad together in a large bowl.
Mix all ingredients together for whichever dressing you prefer then pour over the salad and mix to combine.
This pasta salad is a gluten free take on the classic BLT. Packed with gluten free pasta, fresh veggies, chicken and bacon, it's the perfect meal prep or family dinner!
Course Main Course
Cuisine American
Keyword dairy free, gluten free
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 4-6 servings
Author Victoria Faling
Ingredients
116 oz box of gluten free pasta of choice
1package bacon of choice
1lbscooked chicken breast, sliced
1-2 cupscherry tomatoes, sliced in half
2large handfulsspinach, chopped
Dressing
Option 1: creamy ranch style dressing
1/2cupGreek or vegan yogurt
1tspapple cider vinegar
1Tbspgarlic infused olive oil
1/4tspdried cilantro
1/4tspsalt
Option 2: traditional oil and vinegar dressing
1/4cupolive oil
1/4cupbalsamic vinegar
1Tbsprice wine vinegar
1/2tspdried cilantro
1tspdried oregano
1/4tspsalt
pepper, to taste
Instructions
Cook and drain your pasta according to the box and set aside.
While pasta is cooking, cook your bacon your preferred way.
When bacon is done, chop into bite size pieces.
Toss all ingredients for the salad together in a large bowl.
Mix all ingredients together for whichever dressing you prefer then pour over the salad and mix to combine.
If you’ve got summer zucchini, then you have to make these Zucchini Feta Turkey Burgers. Shredded zucchini and (vegan) feta are mixed into ground turkey for juicy and flavorful burgers!
zucchini feta turkey burgers
I love amping up a classic burger and these zucchini feta burgers really take it up a few notches. The zucchini helps keep the burgers moist and the feta adds so much delicious flavor. I use a vegan feta to keep these turkey burgers dairy free and it’s just as delicious.
zucchini feta turkey burgers
Ingredients for Zucchini Feta Turkey Burgers
1 lbs ground turkey breast
3/4 cup shredded zucchini, about 1 medium zucchini
1/2 cup (vegan) feta 2-3 oz. I love the Follow Your Heart feta crumbles
1 tsp dried oregano
1/4 tsp salt
How to Cook These Turkey Burgers
These burgers are super easy to make and come together in under 30 minutes. You can cook these turkey burgers three different ways:
Grill: cook on high for 4-5 minutes on each side, until internal temperature reaches 165F.
Air Fry: cook at 360F for about 10-15 minutes, until internal temperature reaches 165F.
Bake: cook at 375F for about 15-20 minutes, until internal temperature reaches 165F.
How to Serve Turkey Burgers
Since these turkey burgers already have a lot of flavor, they don’t need a ton of toppings. They still taste great on a gluten free bun with any traditional toppings, though, like sliced tomato, onion, lettuce, or avocado.
I love serving them alongside some sweet potato fries or a big, fresh salad.
These turkey burgers are so juicy, packed with flavor, and made in under 30 minutes! Fresh zucchini and feta are mixed with ground turkey and grilled for the perfect summer burger. These gluten free burgers can be made dairy free by using a vegan feta.
This Paleo Popcorn Chicken is healthier and allergy friendly. It is made in the air fryer for the crispiest texture without all the added oil of frying.
paleo popcorn chicken
What’s not to love about popcorn chicken? It’s high protein, crunchy, and salty! But traditional popcorn chicken is usually made with corn flour and fried in inflammatory oils. So, let me teach you how to make an easier, healthier popcorn chicken at home.
My paleo popcorn chicken is also completely gluten free and dairy free. It’s allergy friendly and can be made egg free too!
gluten free and paleo popcorn chicken
Paleo Popcorn Chicken
Popcorn Chicken Ingredients:
Chicken breast: you can also use dark meat if you prefer
Plantain chips: there are many different brands out there. If you are watching your seed oil intake, be sure to use a brand that makes their chips with coconut or avocado oil!
Tapioca or arrowroot starch: this is for the breading
Eggs: for getting the coating to stick. See below for substitutions!
Salt and spices to taste: add things like garlic powder, onion powder, or paprika.
Instructions:
Dice the chicken.
Blitz the chips, starch, and any spices in a food processor. Pour this mixture into a large bowl.
Whisk eggs in a small bowl.
Line up egg, chip mixture, and air fryer basket.
Dip the chicken in the eggs then coat in the chip mixture. Line chicken in an even layer in air fryer basket (you may have to cook in batches).
Air fry at 350F for 7-10 minutes until chicken is done.
What if I can’t have egg?
If you can’t eat eggs, but still want to make this gluten free popcorn chicken, use a mixture of milk and oil. Combine 1 cup of milk mixed with 1 Tbsp of oil, whisk and use instead of the eggs. This will make this recipe completely autoimmune paleo friendly too!
What if I don’t have an air fryer?
If you don’t have an air fryer, you can try baking the popcorn chicken in the oven. Although I have not tested this method myself, I think it would still work fine! Try baking at 350F for 10-15 minutes. You could even broil the chicken for a couple minutes at the end to get it extra crispy.
This healthier and allergy friendly popcorn chicken is Paleo, gluten free, and dairy free. Plantain chips provide that crisp and we get the perfect crunch from cooking everything in the air fryer.
Blitz the chips, starch, and any spices you are using together in the food processor until the chips are in crumbs. You can also do this in a bag, if needed. Pour this mixture into a large bowl.
Whisk the eggs in a small bowl.
Line up your egg, chip mixture, and air fryer basket.
Dip the chicken in the eggs then coat in the chip mixture. Line chicken in an even layer in air fryer basket (you may have to cook in batches).
Air fry at 350F for 7-10 minutes until chicken is done.
Enjoy!
Notes
If you like a little kick or want extra flavor, feel free to add some garlic or onion powder, paprika, or your other favorite spices!
These healthy Sloppy Joes are packed with flavor, but without the tomato. Served on gluten free buns, this is the ultimate allergy friendly comfort meal!
healthy sloppy joes
Although these homemade sloppy joes aren’t completely nightshade free, they are tomato free for my tomato allergy babes. This sloppy joe recipe uses lots of delicious spices to bring out the flavor, while utilizing sweet potato puree as the base. I’ve also packed in more veggies with the use of fennel (or onion) and bell pepper. We keep it nutrient packed over here!
Easy, Healthy Meals
These healthy sloppy joes are made in one pan and are super easy to make. This recipe comes together in under 30 minutes, making it the perfect weeknight meal. If you’re looking for more easy dinner ideas, check out these recipes…
First, cook the veggies. Heat olive oil in a large skillet over medium heat. Add the fennel and cook for a few minutes, until starting to soften. Then add the bell pepper and cook for 5-7 more minutes until veggies are cooked through and soft. Set veggies aside.
Next, brown your ground beef in the same pan over medium heat.
Once beef is cooked, turn heat to low and add the veggies back in along with the remaining ingredients Mix to combine well and cook over low until everything is warm.
Serve in gluten free buns and enjoy!
healthy tomato free sloppy joes
Sloppy Joe Substitutions
If you don’t eat meat, that’s okay! You can make vegan sloppy joes by subbing out the ground beef for cooked red lentils. I suggest cooking up 1 cup of dry red lentils and substituting that for the beef in the recipe. You can also use ground turkey if you’re not a red meat eater.
I use fennel as it is low FODMAP, but you can use onion instead.
Lastly, I have not tested this recipe out to be nightshade free. You can, of course, leave out the bell pepper, but the cayenne adds a lot of flavor. You can try leaving it out and adding some garlic powder and apple cider vinegar to get more of that kick.
Make this recipe fully Paleo by using a grain free bread alternative.
These healthy sloppy joes are still packed with flavor, but without the tomato. Serve on gluten free buns for the ultimate allergy friendly comfort meal!
Course Main Course
Cuisine American
Keyword dairy free, gluten free, tomato free
Servings 4servings
Author Victoria Faling
Ingredients
1-2Tbspolive oil
1fennel or small onion, diced
1smallred bell pepper, diced
1lbsground beef*see notes for vegan option
3/4cupsweet potato puree
2Tbspcoconut aminos
1/2tspsalt
1/4-1/2tspcayenne pepper
1/4tspturmeric
2tspdijon mustard
4gluten free buns
Instructions
First, cook the veggies. Heat olive oil in a large skillet over medium heat. Add the fennel and cook for a few minutes, until starting to soften. Then add the bell pepper and cook for 5-7 more minutes until veggies are cooked through and soft. Set veggies aside.
Next, brown your ground beef in the same pan over medium heat.
Once beef is cooked, turn heat to low and add the veggies back in along with the remaining ingredients Mix to combine well and cook over low until everything is warm.
Serve in gluten free buns and enjoy!
Notes
*Feel free to use ground turkey or red lentils (one cup of dried red lentils, cooked)
This delicious and healthier take on Marry Me Chicken is gluten free, dairy free, and lower FODMAP. The perfect easy, allergy friendly dinner option!
healthy marry me chicken
Marry Me Chicken is a classic, but if you have food allergies, you may not have ever been able to try it. Traditional Marry Me Chicken is filled with dairy, onions, and garlic, and if it’s served over pasta, then it’s also not gluten free. My version is allergy friendly while still packing all that delicious flavor! My goal is always to show you that you can eat your favorite dishes even if you have food allergies and this classic chicken meal is proof that allergy free food can still taste amazing.
healthy marry me chicken
In my dairy free Marry Me Chicken, we sub out the dairy for nutritional yeast and full fat coconut milk to still achieve that creamy, cheesy flavor. I top it off with vegan feta, which I think tastes so much better than parmesan in this recipe! Instead of high FODMAP garlic and onion, I sub in fennel (my favorite onion substitute!) and garlic infused olive oil. Lastly, this creamy-tomato based dish is served over gluten free pasta (use a grain-free pasta to keep this recipe completely Paleo).
One of the best things about this gluten free dinner is that it’s fairly quick! For how elaborate this dish looks and for how flavorful it is, it’s actually easy to make and is done in about 30 minutes. This allergy friendly Marry Me Chicken is the perfect weeknight dinner or dinner party option.
gluten free and dairy free marry me chicken
Allergy Friendly Marry Me Chicken
Ingredients:
chicken breast
garlic olive oil
fennel
red bell pepper
red pepper
Italian seasoning
salt
chicken broth
full fat canned coconut milk
sun-dried tomatoes in oil
nutritional yeast
spinach
fresh basil
(vegan) feta
Cilantro
gluten free pasta
This entire dish is made in one pan! First you cook the chicken then set it aside while you cooke the bell pepper and fennel.
Add in the chicken broth, coconut milk, herbs and spices, and nutritional yeast. Let everything simmer for a few minutes before adding the spinach, chicken, and basil.
Serve over your favorite pasta with fresh cilantro and feta!
This delicious and healthier take on the classic Marry Me Chicken is gluten free, dairy free, and lower FODMAP. My recipe is still packed with flavor, but allergy friendly! This recipe is also quick and easy to make, so it's the perfect weeknight meal.
1Tbspgarlic olive oil*see notes if you don't have access to garlic infused oil
1fennel, diced
1largered bell pepper, diced
1/2tspred pepper, to taste
1tspItalian seasoning
1tspsalt
1cupchicken broth
1/2cupfull fat canned coconut milk
1/2 cupsun-dried tomatoes in oil, thinly sliced
1/4cupnutritional yeast
2-3largehandfuls of spinach
1/4cuppacked fresh basil, thinly sliced
1/2cupfetaI used a vegan variety
Cilantro
4servingscooked pasta of choice
Instructions
Heat one tablespoon of the sun-dried tomato oil in a large skillet over medium heat.
While oil is heating, season chicken breast with salt and pepper on both sides. If your chicken breast is really thick, I highly suggest filleting it.
Add the chicken to the hot pan and cook on both sides for about 5-7 minutes, until chicken is cooked through and temperature registers 165F.
While chicken is cooking, begin cooking your pasta separately according to package directions.
When chicken is done, remove and set aside.
Add the garlic oil oil to the pan along with the fennel and cook for 2-3 minutes. Add the bell pepper and cooking another 5-7 minutes until veggies are soft and browning.
Add the red pepper, Italian seasoning and salt to the veggies and stir to combine. Then add int he broth, coconut milk, sun-dried tomatoes, and nutritional yeast. Bring to a boil then reduce to simmer for 5 minutes.
Once the sauce has cooked and thickened some, stir in the spinach and basil then add your chicken back in and cook on low until chicken is warmed through.
Sprinkle with feta and serve over pasta with fresh cilantro.
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.
