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These Korean inspired beef noodles have the perfect chew from thick pad thai style rice noodles and satisfy that salty spicy craving Korean food does so well! 

Gochujang Beef Noodles

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Prep Time: 10 minutes
Cook Time: 25 minutes
Marinade Time: 8 hours
Total Time: 8 hours 35 minutes
Course: Main Course
Cuisine: American, Korean
Servings: 4
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Ingredients:
 
  • 1 lb thinly sliced steak
  • 1 pear (roughly chopped, core removed)
  • 1 head garlic cloves
  • 1 Tbsp ginger
  • 1 bunch green onion (trimmed of roots, roughly chopped)
  • 2 Tbsp gf soy sauce
  • 2 tsp sesame oil
  • ½ head green cabbage (cut bite sized)
  • 1 yellow onion (cut bite sized)
  • ¼ cup gochujang
  • 3 Tbsp gochugaru
  • ¾ cup clam juice (can sub chicken or veggie broth*)
  • 2 Tbsp rice vinegar
  • ¼ cup water
  • 16 oz flat rice noodles (I like Pad Thai rice noodles the best!)
  • green onion and sesame seed for garnish (*optional)
Instructions:
  • The Night Before Dinner:
  • In a blender or food processor combine the pear, soy sauce, green onion, garlic cloves, and 1 tsp sesame oil. Blend until a smooth paste forms. This is your marinade.
  • In a bowl add your sliced steak and pour over the marinade. Toss well to coat and place in the fridge over night.
  • Cut your cabbage and onion into bite sized pieces and place in the fridge.
  • When Ready To Cook:
  • Begin to bring a large pot of water to a boil.
  • In a large dry pan over medium-high heat add the beef with the marinade and cook until no pink remains. The beef and sesame oil produce enough fat so there's no need to add extra oil to the pan, but you totally could if you want!
  • When the beef has cooked remove it from the pan and set aside.
  • To the pan add the cabbage, onion, ¼ cup clam juice and ¼ cup water. Cook stirring occasionally until the cabbage and onion have begun to soften but are still crisp and have started to brown around the edges. They should reduce in volume by about half.
  • While the cabbage cooks: in a small bowl combine the gochugaru, gochujang, ½ cup of clam juice, rice vinegar, and 1 tsp seasme oil. Stir to combine and taste. This is your sauce so make sure you dig it! You can increase the heat level by adding more gochugaru.
  • When cooked add the beef back to the pan and reduce the heat to low.
  • Cook your rice noodles according to their package directions and when cooked add to your beef and cabbage.
  • Pour the sauce over and toss to combine. If desired you can garnish with green onion and sesame seeds. Enjoy hot!

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 Tender sweet potatoes are roasted until ultra soft to bring out their natural sugars and then enveloped by a flavorful lemon, garlic, berbere, and cumin tahini sauce. Hot and spicy chickpeas dripping in in harissa spice are piled high and topped with fresh chopped parsley or cilantro and red onion to make a deeply satisfying plant based dish that’s as easy as it is delicious!

Harissa Chickpea Stuffed Sweet Potatoes

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American, Middle Eastern, North African
Servings: 4
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Ingredients:
 
  • 4 sweet potatoes (Japanese sweet potatoes are amazing here)
  • 30 oz canned chickpeas (drained and rinsed)
  • cup harissa paste
  • ¼ cup cilantro or parsley (finely chopped)
  • ¼ cup red onion (finely chopped)
  • 1 Tbsp olive oil
  • cup tahini
  • 3 lemons (juiced)
  • ½ tsp cumin
  • 1 tsp berbere
  • ½ tsp kosher salt
  • 1 head garlic cloves
  • cup water
Instructions:
  • Preheat your oven to 450°F
  • Lightly prick the skins of the sweet potatoes all over with a fork and roast in the oven for 1 hour or until fork tender.
  • Prepare the tahini sauce by blending together the tahini paste, garlic cloves, lemon juice. berbere, cumin, kosher salt, and water in a blender or food processor. Blend until smooth and taste for spice. Adjust as desired.
  • 10 minutes before the sweet potatoes are ready heat a small sauce pan over medium heat and add the olive oil, harissa paste, 2 Tbsp chopped parsley or cilantro, and chickpeas. Stir well and allow to simmer until warmed through.
  • When the sweet potatoes are done carefully slice them open (they'll be hot!) and fluff the insides using a fork. Fill them with plenty of tahini sauce and chickpeas and garnish with red onion and remaining parsley or cilantro as desired. Enjoy hot!

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Pink dragon fruit (pitaya), pineapple, banana, and coconut milk come together in this creamy and beautifully vibrant smoothie bowl. Healthy, fast, and fresh this bowl will leave you feeling radiant!

While this recipe uses pineapple and coconut milk for the base you can use whatever fruit and milk you prefer! The only musts are the pitaya and banana to maintain the consistency and color. 

Pitaya Smoothie Bowl

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Breakfast, Dessert, Main Course
Cuisine: American
Servings: 2
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Ingredients:
 
  • 3 cups frozen pitaya (pink dragon fruit)
  • 2 ripe bananas (roughly chopped)
  • 1 ½ cups frozen pineapple chunks
  • ¾ cup light coconut milk (canned)
  • optional toppings of your choice (what I used below*)
  • -peanut butter
  • -banana
  • -blueberries
  • -chia seeds
  • -rolled oats
Instructions:
  • In a high powered blender combine the frozen pitaya, banana, frozen pineapple, and coconut milk. Blend until smooth.
  • Divide between two bowls and top with ingredients of your choice. Enjoy immediately!

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These stuffed peppers are a fun tex-mex take on a classic. Filled with ground turkey, cheese, chiles, beans, and taco seasoning they’re a delicious healthy way to enjoy dinner. I used lean ground turkey to help curb the amount of fat in the dish, but ground beef is stellar here and tastes even better. Ground chicken with fajita seasoning instead of taco seasoning would also be amazing. Feel free to make them your own!

Can’t find a gluten free taco seasoning near you? Try my homemade version!

This dish can also be done in the slow cooker on low for 8-10 hours, or if you’re short on time chop up your bell peppers and cook the peppers and filling in a pan for a quick unstuffed pepper skillet! As always you can watch the prep video for these on my IGTV.

Tex-Mex Stuffed Peppers

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Prep Time: 10 minutes
Cook Time: 1 hour
Marinade Time: 8 hours
Total Time: 9 hours 10 minutes
Course: Main Course
Cuisine: American, Tex-Mex
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Ingredients:
 
  • 6 bell peppers (Get the biggest ones you can find!)
  • 2 lbs ground turkey
  • 1 pkg taco seasoning
  • ½ white onion (chopped)
  • ½ cup uncooked, minute rice (white or brown, your call!)
  • 30 oz red enchilada sauce
  • 8 oz shredded Mexican blend cheese
  • 10 oz can Rotel
  • 4 oz can diced green chiles
  • 15 oz can pinto beans (drained)
  • 15 oz water
Instructions:
  • The Night Before Dinner:
  • Mix together the turkey, chopped onion, taco seasoning, pinto beans, green chile, rotel, minute rice, and 6 oz of shredded cheese. Set aside.
  • Slice the tops off your bell peppers and hollow out the inside removing all seeds and white membrane.
  • Stuff the peppers tightly with the turkey mixture and place upright in a deep oven safe 9x13 baker. Use a baking dish that can safely go from cold to hot. Metal and ceramic should be safe here, glass is not.
  • Pour 15oz of enchilada sauce over the peppers and place in the fridge overnight.
  • When Ready To Cook:
  • Preheat your oven to 400°F
  • While your oven preheats take your dish of peppers out of the fridge to take the chill off. Remember if you used glass it cannot go from the fridge to the oven or vice versa - it will shatter.
  • Top the peppers with the remaining 2oz of shredded cheese and pour 15oz of enchilada sauce into the bottom of your baking dish as well as 15oz of water. Cover your dish tightly with foil and bake for 1 hour or until the turkey reaches an internal temp of 165°F.
  • Enjoy hot covered in the sauce at the bottom of the dish!

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These warm and chewy baked oats are packed with fiber and healthy fats to keep you satisfied for hours. Creamy peanut butter and melty chocolate chips swirl together to make a comforting flavor combination that only feels naughty. By baking the oats they produce a thick and almost cake like edge while leaving the middle just slightly gooey and tempting. It’s like a breakfast lava cake, but healthy! We love that!!!!

 

Chocolate Peanut Butter Baked Oats

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Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 1
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Ingredients:
 
  • ½ cup rolled oats
  • 2 Tbsp creamy peanut butter
  • cup milk of your choice
  • 1 Tbsp honey (or sweetener of your choice)
  • 1 egg
  • chocolate chips (measured with your heart)
Instructions:
  • Preheat your oven to 350°F
  • In a ramekin or small oven safe baking dish (some mugs are oven safe double check yours!) mix all ingredients together and sprinkle a few extra chocolate chips on top for presentation purposes.
  • Bake for 30 minutes, allow to cool slightly, and enjoy warm!

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This fruit salad mixes bite sized pieces of popular tropical fruits and coats them in sweet sticky honey and tangy lime to give your tastebuds a sweet and healthy treat you’ll love!

Tropical Fruit Salad

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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Salad, Side Dish
Cuisine: American, Caribbean
Servings: 8
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Ingredients:
 
  • 1 pineapple (peeled and chopped)
  • 1 papaya (peeled and chopped, seeds removed)
  • 3 mangos (peeled and sliced)
  • 1 dragon fruit (peeled and chopped)
  • 2 star fruit (sliced)
  • 4 kiwis (peeled and sliced)
  • 1 pint blueberries
  • 4 limes
  • 2 Tbsp honey
  • ½ tsp ground pink peppercorns (*optional)
Instructions:
  • In a small bowl and the zest of 2 limes and squeeze the juice from all four limes. Add the honey and pink pepper if using. Mix together to form a dressing and set aside.
  • Add all your prepped fruit to a large bowl and pour the dressing over. If you bought pink dragon fruit you'll want to save that for right before serving as it will stain all the fruit (and everything you love) pink!
  • Toss the fruit in the dressing and serve room temp or chilled. Enjoy!

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Creamy, cheesy, zesty pasta. This dish is a crowd pleasing mouth full of comfort. Feel free to play with the vegetables to better suit your family’s tastes and you could totes leaves out the chicken to make a delicious and vegetarian friendly meal! 

Lemon Ricotta Pasta

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Prep Time: 5 minutes
Cook Time: 30 minutes
Marinade Time: 8 hours
Total Time: 8 hours 35 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1.5 lb chicken breast
  • 12 oz GF fettuccini
  • 1.5 cup ricotta cheese
  • 2 lemons (juice and zest)
  • 1 head garlic cloves (peeled and finely chopped)
  • 2 egg yolks
  • 13.5 oz can artichoke hearts, drained (*optional)
  • 6 oz fresh spinach
  • 1 cup cherry tomatoes (*optional)
  • 1 cup shredded parmesan cheese
  • 1 ½ tsp kosher salt
  • 1 ½ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • 2 Tbsp Italian seasoning
  • 1 Tbsp garlic powder
  • 2 Tbsp olive oil
Instructions:
  • The Night Before Dinner:
  • In a small bowl combine the ricotta cheese, chopped garlic cloves, egg yolks, lemon zest, ½ tsp salt, ½ tsp ground black pepper and red pepper flakes. Stir to combine, cover, and set aside. Reserve your zested lemons.
  • In a separate small bowl add the chicken breast, olive oil, garlic powder, 1 tsp kosher salt, 1 tsp ground black pepper, and Italian seasoning. Toss to coat the chicken in the oil and spices and cover. Place the bowls of ricotta and chicken in the fridge overnight.
  • When Ready To Cook:
  • In a large pan over medium high heat cook your chicken breast for approximately 7-9 minutes on both sides or until the chicken is cooked to an internal temperature of 165°F and no pink remains. There's no need to add additional oil to the pan since the chicken is already coated in olive oil.
  • While the chicken cooks bring a large pot of salted water to a boil.
  • Remove the cooked chicken from the pan and set aside. Add the spinach and cherry tomatoes to the pan and cook until the spinach is wilted and the tomatoes have begun to wrinkle.
  • When your water is boiling begin cooking your pasta according to package directions.
  • When the spinach and tomatoes are ready add your ricotta mixture to the pan and reduce the heat to medium low. Add the drained artichoke hearts, parmesan cheese, and lemon juice. Stir well and allow to simmer. Slice your chicken breast and add to the pan.
  • When the pasta is cooked, drain, and add the pasta directly to the skillet. Stir well to coat the pasta and enjoy hot!

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These strawberry meringues are soft, light as a feather, and oh so marshmallow-y. They’re not only easy. but forgiving as well. Since meringue is notoriously temperamental don’t be shocked if you don’t get the perfect crust on your first try. Weather, temperature and humidity all play a roll in the end state of meringues. The good news is no matter what texture they end in they always taste delicious and the outer crust really isn’t a big deal at all. Give it a go!

Strawberry Meringues

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Prep Time: 10 minutes
Cook Time: 45 minutes
Maceration Time: 8 hours
Total Time: 8 hours 55 minutes
Course: Dessert
Cuisine: American
Servings: 6 meringues
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Ingredients:
 
  • 6 egg whites
  • ½ cup sugar (plus 2 Tbsp)
  • 1 tsp vanilla extract
  • 32 oz strawberries, quartered (tops removed)
Instructions:
  • In a small bowl add the quartered strawberries and two tablespoons of sugar. Toss to coat and allow to sit in the fridge overnight. This is called maceration!
  • The next day preheat your oven to 300°F
  • In a stand mixer or with a hand mixer add your egg whites, sugar and vanilla extract to a clean and dry bowl. There should be absolutely no fat or grease in the bowl (this includes any trace of egg yolk) or your egg whites will not whip.
  • Whip the whites into stiff peaks or until they resemble whipped cream or shaving cream.
  • Pipe or scoop your whipped whites onto a parchment lined baking tray into 6 equal circles and carve out a small indentation into the center of each meringue to fill with strawberries later.
  • Bake your meringues for 30-60 minutes or until they brown ever so lightly and a slight crust has formed on the outside. As mentioned above so many factors can prevent this crust from forming so don't sweat it if it never does - they'll still taste incredible!
  • Pro tip- Use a lightly greased spatula to move them from the baking tray to the plate you want to serve them on. Since it's essentially marshmallow this prevents them from sticking to the spatula.
  • Allow to cool slightly and fill with the macerated strawberries. Enjoy!

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This key lime panna cotta takes everything we love about key lime pie and makes it easier! Since there’s no crust there’s no gluten to worry about- besides the best part is the filling anyway!

If you can bring something to a simmer you can make this bright, tart, and quick dessert. I believe in you!

Key Lime Panna Cotta

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Prep Time: 10 minutes
Cooling Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 2
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Ingredients:
 
  • ½ cup key lime juice (you can totally use the bottled one!)
  • 2 key limes (zested)
  • ½ cup heavy cream
  • ½ cup sweetened condensed milk
  • 1 pkg gelatin (¼ oz)
Instructions:
  • In a small bowl add the key lime juice and sprinkle over the gelatin. Stir well and set aside. Allow to rest for 5 minutes.
  • In a small pot add the key lime zest, sweetened condensed milk, and heavy cream. Stir well, and bring to a boil.
  • Once boiling shut off the heat and add the key lime juice and gelatin to the pot. Stir until combined and place in 2 small heat proof dishes. I used mini pie dishes, but mugs work well here!
  • Allow to cool in the fridge until firm. Top with whipped cream if desired and enjoy chilled!

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Clams fettuccine is a gluten free take on the classic clams linguini. This dish is made to be simple, bright, and light tasting focusing largely on the fresh and briny flavors of the clams. The sauce is meant to just barely coat the pasta and traditionally bread is used to sop up all those delicious juices. If you want a thicker sauce try adding in some parmesan cheese or making a roux at the beginning using equal parts gf measure for measure flour and butter. 

Clams Fettuccine

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 2
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Ingredients:
 
  • ½ lb GF fettucine pasta
  • 2 lbs little neck clams, in the shell (cleaned and prepped)
  • 2 Tbsp butter
  • 1 head garlic cloves (minced)
  • ½ cup white wine
  • ½ cup clam juice
  • 2 lemons
  • 2 Tbsp fresh parsley (chopped)
  • ¼ tsp crushed red pepper
  • 1 Tbsp white wine vinegar
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup pasta water
Instructions:
  • In pot of boiling salted water cook your pasta according to package directions. When done, reserve 1 cup pasta water, drain the pasta and set aside.
  • In a pan over medium high heat add the reserved pasta water, garlic, and the zest of one lemon. Reduce by half so it thickens slightly. You should be able to draw a line in the pan with a spatula and have it remain for just a second or so.
  • When your pasta water has thickened add the clam juice, white wine, vinegar, parsley, red pepper flakes, salt, ground black pepper and bring to a simmer. Add your clams to the pan and cover. Steam for 8-10 minutes depending upon the size of your clams. The clams are ready when they open so keep an eye on them!
  • When the clams have opened remove them from the pot and set aside. Reduce the sauce until you can perform the line test with a spatula like before. When it has thickened stir in the butter. Taste your sauce as adjust as desired.
  • Add your pasta to the sauce and toss to coat. Add the clams back in and squeeze over lemon juice to taste. Enjoy hot!

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