1 3/4 cups GF Flour with Xanthan Gum (I recommend Bob’s Red Mill 1 to 1 in the blue bag!)
2 teaspoons baking powder
2/3 cup nutpods original
1 tablespoon of melted butter or ghee
3/4 teaspoon salt
3/4 teaspoon pepper
Procedure
Spray a baking sheet with olive oil and add chicken, topping with salt, pepper, and more olive oil spray. Bake at 350 degrees fahrenheit for about 45 minutes or until internal temp reaches 165 degrees fahrenheit (note that thighs may cook more quickly!)
While chicken is baking, mix the dry dumpling ingredients: gf flour, baking powder, salt and pepper. Add nutpods and melted butter until a dough forms evenly.
Shred prepared chicken with forks and set aside.
Melt butter or ghee in a large stock pot over medium heat.
Add onions, sauteing until translucent.
Add arrowroot starch, salt, and pepper to form a roux.
Add chicken and broth, bringing to a boil over medium high heat.
Once the mixture has reached a rolling boil, use a small cookie scoop to drop dumplings into the boiling soup.
Dumplings are done when they float (typically by the time you add the last dumpling, they’re done!)
Serving suggestions
We love to serve chicken and dumplings Cracker Barrel Style with glazed carrots, mashed potatoes if you wish. Our favorite dessert to top off this hearty fall meal is gf pumpkin roll! This recipe is simple, quick, and can quickly feed a crowd. Make it next time a loved one drops over, or prep it to have leftovers for your family.
Pin here and share on instagram by tagging @bethannsbites
I couldn’t let National Chicken Wing pass without sharing with you one of my recent loves. A bright spot of 2020 (Lord knows we need to find them right now) is that I acquired a love for bone-in chicken wings. I’ve always been a boneless kinda girl myself – and let’s be honest, they’re basically just nuggets for grown-ups – but I learned to love bone-in chicken wings during my January Whole30 and I haven’t looked back since.
In honor of National Chicken Wing day, one of my new favorite pointless holidays, I’m sharing three ways to make chicken wings that will leave you feeling better than b-dubs with a smaller bill, fewer calories, and allll the satisfaction.
Please note: I am a participant in the Amazon Affiliate Program and I may earn a small commission from purchases you make using the links to products in this post. You will not pay more for your purchase by using this link. Your purchase helps me continue to create recipes and health and wellness content for you.
For these recipes you can use an air fryer like this or simply bake it in the oven using a sheet pan and rack like this. We love the air fryer version and we’ve been spoiled using my Mother-in-law’s air fryer since moving to Indiana. I think it is definitely a purchase happening in the near future!
3 Tablespoons ghee, melted (butter is fine if you prefer)
2 garlic cloves, minced
zest of one lemon
salt and pepper to taste
1/4 cup grated parmesan cheese
Procedure:
In a medium bowl mix garlic powder, salt, pepper, avocado oil, lemon juice, and parmesan cheese until well combined.
Individually dip the raw wings into the mixture until each wing is coated evenly.
If using the air fryer, set the temperature to 380 degrees Fahrenheit for 25 minutes and turn when necessary. (Please note: we used the Instant Pot Air Fryer – be sure to check settings for your air fryer if it is a different brand as settings may vary.) If baking on the sheet in the oven, place coated wings on the rack before placing in a 400 degree fahrenheit oven for 30-35 minutes.
While wings are cooking, mix melted ghee, minced garlic, lemon zest, salt, pepper, and reserved parmesan cheese in a medium bowl.
Regardless of cooking method, be sure to cook until the wings reach 165 degrees fahrenheit internal temperature for food safety!
Coat the cooked wings with the lemony parmesan glaze and allow to cool before eating.
Garlic Parmesan Wings
Ingredients:
Before cooking:
1 pound bone-in wingettes and drumettes
1 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon salt
1/8 cup parmesan cheese, grated
After cooking:
3 tablespoons melted ghee or butter
2 garlic cloves, minced
salt and pepper to taste
1/4 cup grated parmesan cheese
3 tablespoons fresh parsley, finely chopped
Procedure
In a medium bowl mix garlic powder, salt, pepper, and parmesan cheese until well combined.
Individually dip the raw wings into the mixture until each wing is coated evenly.
If using the air fryer, set the temperature to 380 degrees Fahrenheit for 25 minutes and turn when necessary. (Please note: we used the Instant Pot Air Fryer – be sure to check settings for your air fryer if it is a different brand as settings may vary.) If baking on the sheet in the oven, place coated wings on the rack before placing in a 400 degree fahrenheit oven for 30-35 minutes.
While wings are cooking, mix melted ghee, minced garlic, salt, pepper, and reserved parmesan cheese in a medium bowl.
Regardless of cooking method, be sure to cook until the wings reach 165 degrees fahrenheit internal temperature for food safety!
Coat the cooked wings with the butter and parmesan glaze, top with fresh parsley and allow to cool before enjoying.
3-24 hours before cooking wings, toss to coat in about half the bottle of the Buffalo Wing Sauce (we buy this by the jug because it’s so good to add to almost everything!)
If using the air fryer, set the temperature to 380 degrees Fahrenheit for 25 minutes and turn when necessary. (Please note: we used the Instant Pot Air Fryer – be sure to check settings for your air fryer if it is a different brand as settings may vary.) If baking on the sheet in the oven, place coated wings on the rack before placing in a 400 degree fahrenheit oven for 30-35 minutes.
Regardless of cooking method, be sure to cook until the wings reach 165 degrees fahrenheit internal temperature for food safety!
Coat the cooked wings in the remaining buffalo wing sauce and allow to cool before serving. I love to serve these with a bit of ranch or bleu cheese dressing. My favorite dairy free option is this Tessemae’s Ranch!
Fix a spread of these chicken wings and invite a friend! I promise you (and they) won’t be disappointed. Be sure to let me know how you like them by leaving a comment below OR share your creation with me on Instagram @bethannsbites
These gluten free peanut butter cup cookies are sublime!! They come together quickly – you don’t even have to perfectly soften your butter! The texture is perfect and your taste testers won’t even know they’re gluten free if you don’t tell them so.
Everyone who tries these wants the recipe…and another cookie! This is possibly one of my favorite recipes I’ve ever made. I hope you and yours will enjoy it too!
Please note: I am a participant in the Amazon Affiliate Program and I may earn a small commission from purchases you make using the links to products in this post. You will not pay more for your purchase by using this link. Your purchase helps me continue to create recipes and health and wellness content for you.
1/2 cup creamy peanut butter (you’re looking for natural peanut butter – just peanuts and salt on the ingredients list)
1 tsp pure vanilla extract
2 eggs
1 cup sugar
1/4 cup brown sugar
1 cup miniature peanut butter cups – I prefer Trader’s Joe’s brand but the unwrapped miniature Reeses can be easier to find and work as well!
Procedure
Preheat oven to 375 degrees fahrenheit and prepare a baking sheet with parchment paper.
Cream coconut oil, peanut butter, vanilla, sugar, and brown sugar in a large bowl until well combined.
Gradually add flour until a ball of dough that is uniform comes together.
Roll into about 24 balls of cookie dough – you can make your dough balls larger or smaller depending on how large you’d like your cookies to be. I used about 2-3 tbsp dough per cookie.
Place on cookie sheet and smash down slightly until a small disk is formed.
Press 3-4 miniature peanut butter cups into the top of each cookie.
Bake for 10 minutes in the preheated oven.
Cool on counter or cooling rack.
Makes about 2 dozen cookies depending on size!
Pin here on pinterest!
Be sure to make a batch to share with the ones you love…and share them virtually with me by tagging @bethannsbites on Instagram!
I think we’ve all been there – you want to make something delicious and you have ALL the ingredients…except for one! Dropping this simple pizza sauce recipe in hopes it might help someone out of this spot and maybe save you a trip to the store.
Pizza sauce is super versatile. You can spread it on pretty much any carb, add pepperoni, cheese, etc. call it pizza, and your kids…or husband are totally IN. Score.
You’ve probably got all the ingredients for this pizza sauce in your kitchen right now. If you don’t, grab ’em next time at the store – they’ll help jazz up other recipes too!
Ingredients
6 oz tomato paste
16 oz tomato sauce
1/2 tsp garlic powder
1/2 tsp onion powder
sprinkle of salt and pepper (to taste)
1/2 tsp coconut sugar
1 tablespoon oregano
1/2 tablespoon thyme
1/2 tablespoon sage
Note: if you don’t have oregano, thyme, sage but you have italian seasoning, that’ll work too!
Procedure
Measure all dry ingredients and stir until well combined in a small dish.
In a medium mixing bowl, add tomato paste and tomato sauce.
Gradually add seasoning mixture until the mixture is combined well.
Add to your favorite carb, or in place of pizza sauce in any recipe!
Store leftovers in a mason jar in the refrigerator for later use!
Let me know how you like this recipe by commenting below!
Is it even really Easter without Reese’s eggs? If you’d asked me as a kid…or even three years ago as an adult, I probably would have told you no. The cute, festive wrapper, the egg shape – obviously the best of all the giant Reese’s shapes, and the perfect peanut butter to chocolate ratio made those babies perfection. They’re still delicious, I’ll admit, buuuut so not worth the way that the soy, dairy, and sometimes wheat in the Reese’s makes me feel.
On top of icky side effects, it’s quarantine time so we’re going to the store ONLY for essentials. Reese’s eggs – no matter what your heart may tell you at the time – are NOT an essential item. Keep your booty home!! The good news is: I bet you’ve got the ingredients to make these healthier-for-you nutty chocolatey eggs in your pantry RIGHT now. (Note: if you DON’T have ingredients listed – see me on insta or Facebook and I’ll help you find a suitable substitution!)
Ingredients
Okay, the sooner we get started, the sooner you get to enjoy the deliciousness, so let’s dig in!
1 cup peanut butter – you want the good stuff, JUST nuts and salt (I actually used Trader Joe’s Almond Butter because it’s a pandemic and Thrive Market is way behind on orders so no PB in my house!)
3 Tbsp cassava flour – other good subs: coconut flour and almond flour (you’ll need more than 3 Tbsp if using almond)
2 Tbsp pure maple syrup
1/4 tsp salt
1 cup chocolate chips
1 Tbsp coconut oil
Procedure:
In a mixing bowl, add nut butter, cassava flour, maple syrup, and salt. Stir until well combined.
Using a cookie scooper, portion out filling then flatten and form into an egg-like shape.
Freeze eggs for 30 minutes or refrigerate overnight.
Melt 1 cup of chocolate chips and 1 tablespoon of coconut oil – I like to use the double boiling method: a glass bowl overtop about 2 cups of water boiling in a saucepan.
Remove chocolate chips from heat and dip the eggs using a fork to flip and cover both sides.
Drop onto wax paper and refrigerate for at least ten minutes or until chocolate sets.
Store in the refrigerator until serving.
You’re looking for eggy shapes – they don’t have to be perfect to be cute!
Try these babies out and let me know what you think of them! Be sure to post to Bites With Beth on Facebook or @bethannsbites on Instagram! Better yet, share it with a friend who you know would love it too!
One of the best things about completing our January Whole30 this year was learning to be creative with healthy food again! These Whole30 stuffed peppers will spice up your meal prep and help you kick boring routine meals to the curb!
John isn’t much of a green pepper fan so I know firsthand that these stuffed peppers meal prep well! They’re one of my favorite foods so I find it easiest to enjoy them as my lunch prep. The cauliflower rice keeps them both Whole30 compliant and light enough that I’m not sleepy all afternoon!
Here’s what you need to do:
Ingredients:
1 tsp avocado oil
1 lb lean ground beef (I use 93/7 ratio)
1/3 of a large yellow onion
1/4 tsp garlic powder
1 tbsp chili powder
10 oz riced cauliflour
1 6 oz can of tomato paste — be sure there is no sugar added for Whole30 compliance!
salt and pepper to taste
Optional: Siete Foods Cashew Queso
Procedure:
Cut and core the green bell peppers. You can chop the tops off like I have, or you could slice them down the middle so they are halved if you prefer a smaller portion. Set aside in a glass baking dish.
In a large skillet, heat avocado oil.
Add onions and cook until translucent.
Add ground beef and cook until all beef is browned.
Add chili powder and stir until all beef is coated in chili powder.
Stir in tomato paste, garlic powder, salt and pepper, and cauli rice. Allow flavors to combine for 10 minutes or so.
Using a spoon, fill the cored green peppers with the beef and cauli rice mixture.
Bake in a glass baking dish at 375 for 30 minutes.
Top with siete cashew queso
Note: if you’re not completing a Whole30 and have no issues with a little dairy cheese, I highly suggest topping these babies with a little shredded mozzarella. Simply add the mozzarella the last 5-10 minutes the peppers are baking and enjoy that cheesy goodness!
Be sure to make this simple meal prep ASAP! Share it with your friends and tag me or use #biteswithbeth so I can see your re-creation!! I LOVE when my readers share their versions of my recipes. Even better if you share it for all of your friends!
This recipe is comin’ atcha…late, like super late on a day that I wasn’t even scheduled to release a post. Life has pulled me in so many directions over the past couple weeks and I’ve gotten a bit behind. It’s a stage of adulthood that feels like a constant juggling act. Not like a GOOD juggling act, though, like the one where it’s just a middle-schooler who’s learning to juggle. They’re embarrassed at the number of balls they can juggle so they keep adding 1-2 more than they can actually successfully keep in the air. So the balls drop and the juggler dodges and dives and before long, all of the balls are on the floor. Shew. Yep, that’s pretty much how life has felt for me the past few weeks.
I mention all of this to say: thank you for coming back after my absence! Thank you for hanging around! (I promise this recipe is worth it!)
Several weeks ago, I set out to make “Chicken Bulgogi” as I’ve had it several times and it’s amazing! Unfortunately, I’m allergic to soy so traditional “Chicken Bulgogi” comes with hefty side effects for my brief enjoyment. So as any good aspiring recipe creator would, I researched and practiced my own bulgogi sauce to create a better-for-you Korean-style Chicken Recipe.
A little background: I sought out to create “Chicken Bulgogi.” My husband, who has been deployed to South Korea a couple times during his Army career, and I were discussing how in Korea near the Army base all types of meat are labeled “Bulgogi.” Everything is labeled “bulgogi” to the extent that he assumed bulgogi was more the method than the dish. Street food, barbecue joints, and random houses that little old grandmas cook in the back and call a restaurant in the front, all have many forms of “bulgogi.” We tried to figure out what the word “bulgogi” meant but didn’t have much luck so I decided I’d ask my coworker who is Korean.
The next day at lunch, I mentioned to him that I was working on a chicken bulgogi recipe and we were curious what bulgogi actually meant. He sort of chuckled and said, “you’re making chicken bulgogi?”
“Yes, well sort of, it’s my own rendition but we were wondering what bulgogi meant.” He chuckled again before explaining that “bul” = beef, so it’s not possible to make chicken bulgogi. Apparently, it’s another example of things being oversimplified for tourists/visiting soldiers!
In any case, this Korean-style Chicken stir-fry dish is wholesome, healthy, and meal preps wonderfully! I will admit, this one is far from a “quick, one-pan” dinner but it is SO worth it. You won’t regret this fresh and tasty Korean Inspired dish!
Korean Inspired Lunch prep
Ingredients:
For the pickled carrots:
1/2 cup rice vinegar
2 tbsp honey
1 tsp salt
2 tbsp avocado oil
2 tbsp water
2 cups shredded carrots
For the chicken:
1/2 cup coconut aminos
2 tbsp honey
1 tbsp rice vinegar
2 tsp garlic powder (or 4 fresh cloves, minced)
1 1/2 tbsp avocado oil
1/4 tsp ginger
pinch of black pepper
4-6 chicken thighs (about 1-1.5 pounds), cut into small bite-sized pieces
For the cilantro-lime drizzle:
1 bunch of cilantro
1 clove of garlic
juice of 2 limes
1/2 cup avocado oil
For serving:
julienned cucumbers
cooked rice
Procedure:
Whisk together 1/2 cup rice vinegar, 2 tablespoons of honey, salt, and 2 tablespoons each of avocado oil and water before pouring the mixture over the shredded carrots in a jar.
Refrigerate for at least an hour. (This step works really well if you do it the night before.) If you enjoy pickled carrots to top other things as well, make a larger batch – they’ll keep for several weeks due to the acidity!
In a separate bowl, whisk together coconut aminos, honey, rice vinegar, garlic powder, ginger, and black pepper. Add chicken thighs and marinate for one hour or overnight in the refrigerator. Note: make sure the chicken is well-coated in the sauce. I recommend using a large stasher bag or a shallow dish to allow as much of the chicken to touch the sauce as possible.
Add cilantro, garlic, lime juice and avocado oil to a blender or food processor. Run until well blended into a drizzly sauce.
Wait for your stuff to marinate. The hardest part, to be honest. 😦
Heat 2 tablespoons of avocado oil in a large skillet.
Cook marinated chicken thighs until completely cooked (165 degrees fahrenheit if you’re using a thermometer) about 10 minutes, depending on the size of your pieces!
Assemble your masterpiece: layer rice, chicken, cucumbers, pickled carrots, and cilantro lime drizzle
Not the quickest meal I’ve shared on Bites With Beth but definitely a flavor bomb you’ve got to try!! This is definitely a crowd-pleaser for anyone who likes Asian food. You can make this to impress your friends at dinner, buuut if I’m being honest, you might want to be selfish with your hard work and enjoy it all work-week long as your meal prep!
Either way, you won’t regret giving this recipe a try!
With just 6 days until Valentine’s Day, now is the perfect time to start thinking about ways to treat your sweetie, or your bestie, or maybe your favorite co-worker. Today’s recipe is a little self-serving because I was thinking ways to treat my valentine too!
Grain Free S’mores Cookies
One of John’s favorite flavor combinations is a s’more. We recently ordered the Girl Scout cookie version of a s’more and we were not wishing for some more…it wasn’t our favorite cookie combination by any means. So this year for Valentine’s Day, I’ll be treating John with a big batch of these Grain Free S’mores Cookies by ME rather than the Girl Scouts.
Since John is still currently away for work, the recipe will be new to him (even if he gets a preview of these bad boys online) but they’ve been co-worker and student approved! They’re so easy and quick to whip up, you’ll want to add all of the ingredients to your grocery order…like now!
Ingredients:
2 cups almond flour
1/2 cup cassava flour
1 tsp baking soda
1/4 tsp salt
2 eggs
2 tbsp maple syrup
2 tbsp melted clarified butter or ghee (coconut oil will also work but I prefer the clarified butter flavor!)
2 tbsp creamy almond butter
1 tsp vanilla extract
1/2 cup marshmallows
1/2 cup mini chocolate chips (if you’re dairy free I like Enjoy Life!)
Procedure:
In a medium mixing bowl, add both types of flour, baking soda, and salt. Stir until combined.
Add in eggs, maple syrup, melted clarified butter, almond butter, and vanilla extract. Stir until combined well and lumps are gone.
Stir in marshmallows and chocolate chips. Note:Highly recommend using miniature marshallows (usually found by cake and cookie decorating stuff) or cutting your marshmallows into fourths. I simply used my kitchen shears and cut them into fourths before I began mixing because the mini ones were $4 and store brand was $.88 and mama didn’t raise no fool. — The reason for this: if you have larger marshmallow pieces they explode and don’t give you as much of a s’more property but more of the empty tomb Easter roll effect.
Roll dough into balls and flatten slightly before dropping onto a baking sheet prepared with parchment paper.
Bake for 13-15 minutes at 350 degrees.
These bite-sized beauties would pair perfectly with coffee, if you’re like me or a glass of milk, if you’re more like John! Low in added sugar, grain-free, and super delicious! Give these a try this weekend and let me know how you like them.
Inspired by First Watch’s superfoods bowl, this Vanilla Chia Seed Pudding is excellent as a breakfast, snack, or even a post-dinner dessert. I personally, love to have this as a breakfast. It packs well, I like to drop it in a wide-mouth mason jar with plenty of room for berries, granola, and stirring. It also holds up well from a Sunday meal prep.
This recipe is especially great for expectant and breastfeeding mamas because chia seeds are high in omega-3 fatty acids, and high in both fiber and calcium. Coconut is a lactogenic food and many mothers who breastfeed credit it to replenishing a low supply.
Ingredients:
1 – 13.5 ounce can of full fat coconut milk (Trader Joe’s is my favorite but there are many other good options!)
1/2 cup chia seeds
splash of good quality vanilla extract
1/4 cup agave (I like Wholesome organic Blue Agave)
pinch of Himalayan Pink Salt
Procedure:
1. In a medium mixing bowl, combine all ingredients until well combined. It will be a watery consistency but will thicken quickly. (One note about the coconut milk: you wanted canned coconut milk to get the correct creamy consistency but you do not want it to be separated completely. If you open your can of coconut milk and it is separated or chunky, simply heat it on the stove on low heat until it has an even consistency.)
2. Refrigerate the entire bowl of chia seed pudding for 3 hours. The chia seeds will expand as they absorb the liquid from the coconut milk creating a delightful pudding-like texture.
3. Serve chia seed pudding in a bowl (or jar for meal prep). Top with fruit and granola as you please.
This is an easy recipe to whip up tonight! Give it a try and share it with me and all of your friends on Facebook or Instagram using #biteswithbeth!
This Whole30 compliant side dish is equal parts healthy and creamy!! This cauli-potato mash has been a lifesaver for meal prep and family dinner while John and I complete a Whole30. (We’re currently 19 days in and still holding strong!) This Whole30 Cauli-Potato Mash pairs well with almost anything you’d make for dinner! It preps well to eat all week and pairs expertly with my Secret Ingredient Swedish Meatballs as pictured above! If you haven’t made them yet, go try them out!
Now, I’m sure you cauliflower haters are thinking this sounds disgusting, but you honestly can’t taste the difference! You can ask my husband – he has picky eating tendencies and enjoyed these SO much. He loved that he was sneaking in a veggie that he doesn’t normally eat on its own too!
Great for meal prep. Great for picky eaters. Just easy, healthy, and delicious. Go. Try. It.
Ingredients:
4 white potatoes peeled
1 bag (16 oz) frozen cauliflower
2 cloves garlic, peeled
2 tbsp coconut cream (you can use the hard top of a can of full fat coconut milk) – can also sub Nutpods!
3-4 tbsp clarified butter or ghee
salt and pepper to taste
Procedure:
In a pot, boil water with peeled and cubed potatoes – you want a lot of extra water above the potatoes since you’ll add the cauliflower later! Boil for 10-12 minutes or until nearly fork-tender.
Add frozen cauliflower and allow to boil for 5-7 more minutes until cauliflower is boiled through and potatoes are fully fork-tender.
While cauliflower and potatoes are boiling, roast the two garlic cloves in a skillet. I like to use a cast-iron skillet and allow the sides to brown. This will bring out a sweet flavor profile and really add a delicious garlicky twist to the cauli-potato mash.
Drain potatoes and cauliflower.
Using an immersion blender or mixer, mix all remaining ingredients into the cauliflower and potato mixture. Salt and pepper to taste. Continue to mix/blend until the mash is as smooth as you like!
Serve next to your favorite meal for some extra hidden veggies!
Be sure to let me know how you like this recipe! If you enjoy it, share the love with your friends and family on Facebook and Instagram using the hashtag #biteswithbeth — and tell all of your friends! They need this recipe in their lives too!
Bites With Beth 