This Kimchi Fried Rice really has a hold on me. And let me tell you something—nailing your fried rice technique is a real game changer when it comes to getting delicious, easy dinners on the table fast.

And while fried rice always feels like a slightly naughty indulgence (in the best way), I find that adding fermented veggies to it makes it feel much healthier. Added bonus, there’s more flavor built in if you use kimchi, so your fried rice is bound to make a good impression.

Feel Good Vibes

• Fermented kimchi has beneficial probiotics and digestion supporting compounds, so it’s great for gut health.
• Resistant starch from cooled rice helps with blood sugar regulation and keeps you full longer.
• Solid life choices have been made. The balanced macronutrients from rice, eggs (or tofu), and edamame are providing sustained energy here, friends.

Ingredient Substitutions

• No clarified butter: Avocado oil
• No basmati rice: Jasmine, brown or forbidden rice
• No kimchi: Suitable fermented veggies such as sauerkraut or carrot & radish pickles, and a touch of garlic, ginger, and sambal chili or gochujang
• No edamame: Frozen English peas or blanched snow peas
• No eggs: Crispy or soft scrambled tofu
• No tamari: Yondu sauce
• No sesame oil: Freshly toasted sesame seeds

Recipe Tips & FAQs

• Here’s a little something I just learned about cooking in nonstick pans: you’re not supposed to heat them above medium! Turns out they are better at heat retention than stainless steel, so just give your pan a good 3 minutes to warm up and watch how much better it cooks.
• The key to really good fried rice is to start with cold, pre-cooked rice. I make it easy on myself by meal prepping rice and reheating it during the week as needed. Added bonus: Cooling it down makes it a resistant starch, which is better for blood sugar control.
• I love Kitchen King basmati rice. Good luck finding a longer or fluffier rice grain out there. If you’re in the Atlanta metro area, you can find it at Your Dekalb Farmer’s Market.
• When I go to fry my rice, I want it to be the only thing in the pan, so it gets super crispy. 
• Lately I’m buying Mother In Law’s napa cabbage kimchi. You can find it at Whole Foods. I prefer it because it’s in glass bottles. Simply Kimchi was my local ATL favorite, but they’ve apparently gone out of business. They will be missed!
• I rough chop my kimchi. Aim for bite size pieces. Too big and it kills the vibe, too small and it gets lost.
• A country scramble is the way to go here. No need to premix your raw egg before adding it to the pan.

Serving Suggestions

• Alchemize it by adding a fried, over-easy egg on top when you want a little more protein.
• These Miso Glazed Turnips get along great with fried rice.
• A freshly grilled piece of tuna or marinated tofu on top turns this into a lazy chic dinner.

Storage and Shelf Life

Make Ahead: Cook your rice a day ahead of time and store it in the fridge for the best fried rice.

Refrigerate: Can be held in the refrigerator for up to 3 days.

Freezer: Not recommended.

Reheat Instructions

For food safety, it’s recommended to only reheat rice once. Cooked rice can carry spores of Bacillus cereus, which can survive cooking and reproduce rapidly at room temp. Their toxins can lead to all the classic food poisoning symptoms.

Final Thoughts

I should mention here that all kimchi isn’t created equal. Stay away from MSG and added sugars. Kimchi can be a very nutritious food that is great for digestion, but it’s only as good as the ingredients they make it with. Buy from a reputable source, and read your labels.

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

Print

Kimchi Fried Rice

Fast & easy Kimchi Fried Rice is full on delicious, and easy to get on the table in 20 minutes. Who's hungry?

Course Dinner, Lunch

Cuisine Korean-inspired

Special Diet Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Comfort food, Dinner, Lunch, Side Dish, Sides

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Equipment

• None

Ingredients

• 2 tablespoons clarified butter plus more if needed
• 1 tablespoon dark sesame oil
• 1 cup shelled edamame
• 4 cups of cooked basmati rice cold
• 1 cup napa cabbage kimchi roughly chopped
• 4 large eggs
• 1 teaspoon tamari
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat a large, nonstick skillet to medium heat. Give it a full 3 minutes to preheat, then add the 2 tablespoons of clarified butter and 1 tablespoon dark sesame oil. The clarified butter should melt quickly.
• Cover the cup of shelled edamame with hot water in a bowl and let it warm up while you prepare the rest of the dish. Drain before using.
• Add 4 cups of cooked, cold basmati rice to the pan and break up any chunks, for 8 minutes total. Stir once every minute for 4 minutes, then stir once every 2 minutes for another 4 minutes. You want to allow the rice to get crispy. The pan should still be very hot.
• Next add 1 cup each of roughly chopped kimchi and edamame. Cook until they are warmed through, about 2 minutes.
• Move the rice to one side of the pan. Crack your 4 eggs into the empty side of the pan and allow them to fry for 10 seconds, then start scrambling them with a heatproof spatula. Add more clarified butter if necessary. This should be a quick process. Once the eggs are scrambled, mix it in with the rice.
• Add a teaspoon of tamari for flavor. Check for seasoning and add salt and pepper to taste. Serve hot.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Kimchi Fried Rice appeared first on Everyday Alchemy.

This Sweet Potato and Spinach Wrap makes a great weeknight dinner when you want to keep it casual but still want something that wakes up and excites your senses. 

Truly, this is a great way to celebrate sweet potatoes. They mix so well with the tanginess of the crème fraîche and the richness of the parmesan cheese, I just know you’re going to love this combo. 

Nutritional Benefits 

• Rich in beta-carotene and fiber from sweet potatoes for digestive and immune support.
• Provides leafy-green micronutrients (iron, folate, vitamin K) from spinach.
• Balanced fats from avocado oil, crème fraîche, and cheese support satiety and flavor absorption, not to mention proper brain functioning.

Ingredient Substitutions

• No avocado oil? Sub ghee or grapeseed oil. 
• No sweet potato? You can use roasted butternut squash, kohlrabi, turnips or parsnips.
• No yellow onion? Sub red onion, shallot,  or the white part of leeks or green onions.
• No spinach? Try baby collard, kale, swiss chard, mustard, or broccoli greens. 
• No crème fraîche? Sour cream, crema (found in Latin-American grocery stores) or even Greek yogurt will work in a pinch.
• No parmesan? Pecorino romano or cotija are great options.

Recipe Tips & FAQs

• To ensure that your sweet potatoes cook evenly, make sure you cut the pieces the same size, and rotate your pan halfway through baking.
• Crème fraîche has a less tangy flavor and a richer consistency than sour cream. And it stands up better to hot temperatures without breaking, which is why it works better for this recipe.
• There are a lot of gluten free wrappers on the market. I haven’t had a chance to try them all, but I usually go for the Siete brand Almond Flour Wraps. They work best if you warm them up in a pan first, but not too much or else they get crispy. 

Serving Suggestions

• Pair it with this Kale Salad for a healthy weekday lunch.
• Goes great with a bowl of Chicken & Wild Rice Soup for a hearty dinner.

Storage and Shelf Life

Make Ahead: The filling can be made up to 3 days in advance. Reserve the crème fraîche and cheese until your ready to assemble.

Refrigerate: The filling will hold well in the refrigerator in an airtight container for 3 days.

Freezer: Not recommended.

Reheat Instructions

Reheat the filling gently in a sauté pan on medium heat and place in a freshly warmed wrap with crème fraîche and parmesan.

Final Thoughts

I came up with this Sweet Potato and Spinach Wrap when I was chef of the Bookhouse Pub in Atlanta, Georgia. Bar menus are meant to be approachable and satisfying, and I enjoyed letting my hair down after all my years of extreme fine dining. 

This wrap was one of the best dishes I came up with during that time, and it has stuck with me ever since. It never fails, every fall when the days grow shorter and I start to long for roasted root vegetables, this cozy, satisfying wrap will pop back into my consciousness to say hello. I’m excited to share it with you now so that it can become one of your favorites too.

Have you tried this Sweet Potato and Spinach Wrap? Let us know what you think in the comments below. And don’t forget to subscribe to my newsletter, where new seasonal recipes are delivered to your inbox every Thursday!

Print

Sweet Potato and Spinach Wrap

A cozy, gluten-free sweet potato and spinach wrap with crème fraîche and parmesan. Perfect for an easy, nourishing weeknight dinner.

Course Dinner, Lunch

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Winter

Recipe Type Dinner, Lunch

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Equipment

• Foil optional
• Parchment or wax paper optional

Ingredients

• 2 tablespoon avocado oil
• 1 ½ cups sweet potatoes medium diced
• ½ cup yellow onion small diced
• ½ teaspoon garlic minced
• 4 cups lightly packed spinach 3 ounces
• 2 gluten free tortillas chickpea, almond flour, or egg
• 2 tablespoon crème fraîche
• 4 tablespoons freshly grated parmesan
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Prepare the Wrapper: Cut a large, 9×10 inch piece of foil, and place a same sized piece of parchment or wax paper on top of it. If you don’t have these items you can eat this wrap more like a taco.
• Cook the Filling: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add 1 ½ cups of diced sweet potatoes and season with salt and pepper. Sauté for 8 minutes, stirring occasionally.
• Turn down to medium heat and add ½ cup of diced yellow onion and cook for 7 more minutes.
• Next add ½ teaspoon of minced garlic and 4 cups of spinach. Cook until the spinach is just wilted, and check for seasoning.
• Make the Wraps: Heat the 2 wrappers separately in a dry cast iron skillet or griddle until warmed through, but still soft, no need for oil. Remove from the heat and place on the foil and parchment paper.
• Spread 1 tablespoon of crème fraîche and 2 tablespoons of parmesan on each of the two wrappers. Next top each with half the filling in a horizontal line in the middle of the wrapper.
• Roll the wrap up snugly in the foil and paper and serve hot.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Sweet Potato and Spinach Wrap appeared first on Everyday Alchemy.

This Spa Salad with Crab, Avocado & Citrus is perfect for a January reset. It is the definition of chic, clean eating. Never has indulging in a wealth of decadent ingredients felt so healthy. 

I love to eat this salad throughout the first few months of the new year when the citrus is at its juiciest and the crab is at its freshest.

Feel Good Vibes + Nourishing Notes

• Nourishing, not heavy: Healthy fats from avocado and avocado oil keep this salad satisfying while still feeling light and clean.
  
• Glow-boosting ingredients: Citrus and pomegranate bring a hit of vitamin C and antioxidants that support skin health and immunity.
  
• Protein with polish: Lump crab adds lean protein and essential minerals without weighing the salad down.

Ingredient Substitutions

• No crab? Sub poached domestic shrimp.
• Citrus: Any sweet orange or grapefruit is lovely in this recipe if you can’t find satsumas or mandarins.
• No pomegranate? Sub roasted cranberries sweetened with honey.
• No arugula? Most tender lettuce will work well. Spinach would be great. Avoid kale.
• No chickpeas? Try quinoa or wild rice.
• No champagne vinegar? Fresh lemon juice or a good quality white wine vinegar are great options.

Recipe Tips & FAQs

• Make sure to carefully pick through the crab meat to remove any shell fragments.
• I know that citrus supremes are all the rage these days, but all the nutrients are in the white part of the orange. Just peel and separate the segments. In my opinion, they usually look better that way anyways.
• If you cook your own chickpeas, the best method is to bring them to a simmer with a pinch of baking soda, then cook them in the oven at 300˚ for about an hour and a half, or until tender. They’ll hold their shape and be extra creamy.
• If your salad dressing breaks, you can bring it back together by slowly drizzling the broken dressing into a small amount of egg yolk or mustard mixed with a little bit more vinegar.

Serving Suggestions

• For a hearty dinner, pair with Zucchini, Millet & Feta Fritters on the side.
• Soup & Salad: love it with a bowl of Fennel Bisque.
• Alchemize your bevie: drop a little citrus peel to your glass of sparkling water for a luxe spa moment with your salad

Storage and Shelf Life

Make Ahead: The dressing can be made a day in advance.

Refrigerate: Salad can be assembled and refrigerated a few hours before, but don’t dress it til you’re ready to serve it!

Freezer: Nope.

Final Thoughts

There’s a lot going on in this salad. It’s full of bright flavors, contrasting textures, and she’s not too shabby to look at, either. It’s a “treat yourself” moment that will leave you feeling healthier than you were before you found it.

Break it out the next time you’re doing all your self-care rituals, and you’ll feel like you just transitioned your kitchen into a 5-star resort.

Have you tried this Spa Salad? Let us know what you think in the comments below. And don’t forget to subscribe to my newsletter, new seasonal recipes are delivered to your inbox every Thursday!

Print

Spa Salad with Crab, Avocado & Citrus

A bright, elegant spa salad with lump crab, citrus, avocado, pomegranate, arugula, and a champagne vinaigrette.

Course Dinner, Lunch

Cuisine American

Special Diet Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Winter

Recipe Type Dinner, Holiday, Lunch

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Ingredients

• For the Salad:
• 8 ounces jumbo lump crab picked over for shells
• 1 clementine peeled and segmented
• 1 satsuma peeled and segmented
• ½ cup pomegranate arils
• 1 avocado pitted and cut into slices
• ¼ cup green onions washed and sliced
• ¼ cup fresh parsley leaves
• 4 ounces arugula washed and dried (about 4 cups)
• ½ cup canned chickpeas rinsed and drained
• Sea salt to taste
• Fresh cracked black pepper to taste
• For the Dressing:
• 2 tablespoons champagne vinegar
• 1 farm fresh egg yolk
• ½ teaspoon dijon mustard
• ½ teaspoon garlic crushed (1 small clove)
• ⅓ cup avocado oil.

Instructions

• Prepare the Salad Dressing: Make the dressing by combining 2 tablespoons champagne vinegar, 1 egg yolk, ½ teaspoon mustard, ½ teaspoon crushed garlic, and a pinch of salt and pepper in a bowl. Mix until well combined, then slowly drizzle in the ⅓ cup oil while whisking rapidly to emulsify. The dressing should look creamy, the oil and vinegar should not separate. Check for seasoning and adjust if needed. Keep refrigerated until ready to serve.
• Prepare the Salad: Pick through the 8 ounces of lump crab to check for shells.
• Peel all the citrus fruit, then pull apart the segments. Check for seeds and remove if needed.
• Fill a large bowl with cold water. Cut the pomegranate into quarters and submerge them in the bowl. Separate the seeds from the flesh, working under water so the juice doesn’t stain anything. Reserve the seeds, you need half a cup for this recipe.
• Pit and slice 1 avocado. Thinly slice ¼ cup of green onions, pick ¼ cup parsley leaves, and wash and dry 4 ounces of arugula.
• Combine the citrus segments, pomegranate arils, arugula, green onions, parsley and ½ cup chickpeas in a bowl. Season with salt and pepper and toss with the dressing. Divide between the plates and garnish the top with crab and avocado.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Spa Salad with Crab, Avocado & Citrus appeared first on Everyday Alchemy.

Omusubi, also known as onigiri, are Japanese rice balls made by shaping seasoned rice around a savory filling and often wrapping it with nori (seaweed). 

And it isn’t just delicious, it’s fun to make! The options are endless when it comes to the fillings, so don’t be afraid to riff. I’ve got some fillings for inspiration listed below, but this is also a great chance to use up veggie drawer odds and ends.

This can definitely become a group activity. Prepare the components ahead of time, and let friends and family make their own Omusubi.

Ingredient Substitutions

• No tamari? If you’re gluten tolerant, sub soy sauce.
• No mirin? Mix rice vinegar and sugar (or honey) as the easiest substitute. If you have dry sherry in the pantry, that + a little sugar is even closer to the real thing.
• No avocado oil? Any neutral flavored expeller-pressed oil such as grapeseed oil can work.
• Check Serving Suggestions section for seasonal filling swaps.

Recipe Tips & FAQs

• What is Omusubi? A Japanese portable snack or meal made from steamed rice, usually compressed around a filling and wrapped with nori. It’s often shaped as a cylinder or triangle.
• What kind of rice do I need? A short-grain sushi rice works best here because it’s sticky enough to hold together and form a ball.
• How do I cook the rice without a rice cooker? After rinsing the rice, place it in a small saucepan. Add 2 ½ cups of water and sea salt to taste. Bring to a boil then reduce the heat to low and cook until the water is absorbed, about 15 minutes.
• My edamame is fresh, do I need to cook it? Yes. Blanch it in salted, boiling water for 3 minutes, then remove the edamame and chill in ice water.
• How to toast nori: If your nori package has been open and sitting around a while, toast your nori by setting it in a single layer on a baking tray under the broiler for 30 seconds or so ‘til it crisps up. It’s done when it becomes fragrant, glossy and lightly crisped.
• How long do they last? Fresh is best! At room temperature, omusubi should be eaten within 6–8 hours. They can be wrapped in plastic or wax paper for lunch. Some types (like those with perishable fillings) are better kept chilled.

Serving Suggestions

• Change your filling with the seasons:
  • Spring— Miso Glazed Hakurei Turnips or Sautéed leeks, hearts of palm & spring peas 
  • Summer— see main recipe below
  • Fall— Grilled Vegetables (swap Berbere spice for furikake and skip the yogurt sauce) or Sautéed matsutake mushrooms, kabocha squash & roasted garlic
  • Winter— Sautéed sweet potatoes, caramelized onions & kale + sesame seeds
• Brunch Buffet: Set up a make your own Omusubi station and serve alongside this Frittata and a simple salad.
• Leftovers make a fun and convenient work/school lunch. I like to bring a travel mug of miso soup along with it.

Storage and Shelf Life

Make Ahead: If convenient, start your rice cooker before you leave for work in the morning— dinner will be halfway cooked when you get home. Fillings and sauces can be prepped up to 2 days in advance. 

Refrigerate: Up to 12 hours.

Freezer: Not recommended.

Reheat Instructions: No need to reheat. You can enjoy them straight from the fridge if you have leftovers.

Final Thoughts

One thing I love about Omusubi is that it feels like a more approachable form of sushi, especially for picky kids and adults who don’t want raw fish. The fillings tend to be more veggie-forward, and the whole presentation is more casual. It’s a great entry point to Japanese cuisine for the uninitiated. 

I’ve been hooked ever since I got a taste of it from a vendor at my local farmers market. I can’t wait to hear what you think about it!

Have you tried this recipe? Please share your thoughts in the comments below. I’d love to hear what you filled yours with!

Print

Omusubi (Onigiri)

Omusubi (Onigiri) are Japanese rice balls with endless filling options—fun to make, customizable by season, and perfect for meals or snacks.

Course Brunch, Dinner, Lunch, Snack

Cuisine Japanese-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Refined Sugar Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Dinner, Lunch

Total Time 55 minutes minutes

Servings 4 servings

Equipment

• Rice Cooker optional

Ingredients

• For the Rice:
• 2 cups sushi rice
• Sea salt to taste
• For the Sauce:
• 2 tablespoons miso paste
• 2 tablespoons tamari
• 1 tablespoon mirin
• For the Veggie Filling:
• 2 tablespoons avocado oil
• 4 oz shiitake or button mushrooms thinly sliced
• ½ cup scallions white parts only, thinly sliced
• ½ cup roasted red pepper small-diced
• 2 cups spinach or bok choy
• For the Salmon Filling:
• 4 ounces wild smoked salmon roughly chopped
• ¼ cup scallions white parts only, thinly sliced
• ¼ cup roasted red peppers roughly chopped
• ½ cup edamame shelled (frozen = pre-steamed, raw = need to cook)
• For the Assembly:
• 2 large sheets of toasted nori cut into thick strips, 4 inches long and 2 inches wide (see FAQs for how to toast if needed)
• 1 tablespoon toasted sesame seeds or Furikake

Instructions

• Prepare the Rice: Rinse the 2 cups sushi rice in cold, filtered water until the water is no longer cloudy, about 2 minutes. Drain the rice in a colander for 5 minutes. Place the rice in the bowl of your rice cooker and add 2 ½ cups of filtered water and sea salt to taste. Set to “sushi rice” setting, if available, or use the “white rice” setting.
• Prepare the Veggie Filling: Heat 2 tablespoons of avocado oil in a sauté pan over medium heat. Add 4 ounces of thinly sliced mushrooms, and sauté for 2 minutes, allowing them to brown. Next add ½ cup thinly sliced white scallions and cook for an additional 2 minutes. Finish it off with ½ cup small-diced roasted red pepper and 2 cups chopped spinach or bok choy, cooking just until wilted. Season with salt and pepper, and allow to cool.
• Prepare the Salmon Filling: Combine 4 ounces wild smoked salmon, ¼ cup thinly sliced white scallions, ¼ cup roasted red pepper, ½ cup edamame, shelled.
• Prepare the Sauce: Whisk the 2 tablespoons miso paste, 2 tablespoons tamari and 1 tablespoon mirin together in a small bowl. Leave the rice uncovered at this point so it cools down enough to work with.
• Assemble: Set up a workstation with a cutting board and a small bowl of water to wet your hands. This will prevent the rice from sticking.
• Wet your hands and scoop a ½ cup of rice into your palm. Flatten it into a disc with your other hand.
• Place a couple teaspoons of filling into the center of the rice. Cover the filling with more rice to enclose it.
• Gently but firmly, rotate the rice while applying steady, even pressure.
• Pack the rice into a ball, triangle or cube.
• Place a strip of nori on the cutting board, then place the rice ball on top and wrap it on both sides. Serve immediately or keep refrigerated until ready to eat. Quality is best if eaten within 6 hours.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Omusubi appeared first on Everyday Alchemy.

If you are SO OVER eating boring old roasted chicken, I’ve got a new recipe for you that is going to reawaken your taste buds and get you excited about dinner again. Almond Crusted Chicken Cutlets are going to be your new go-to chicken recipe.

I’m serious. Kids love these cutlets, adults love these cutlets, I bet your pets would even love these cutlets (if there were ever any left over to give them).

This is one of those not so rare moments when I altered a recipe to fit my gluten-free dietary constraints, and I actually came out with a better dish on the other side. Not exactly alchemy, but definitely magical.

Ingredient Substitutions

• Flexible Protein: This recipe isn’t just great for chicken! Try it with pork or steak cutlets. I also love it with a firm white fish like snapper or cod.
• No almond flour? You can grind raw almonds to a fine meal in a food processor.
• Egg Allergy? Substitute with dijon mustard or make a chia egg using 1 tablespoon ground chia seeds and 4 total tablespoons of water in this recipe.
• Cheese: You can omit the cheese if you are dairy free.
• Spices: Feel free to experiment with the spices. Italian seasoning, Poultry seasoning, Creole seasoning and even Za’atar are all fun options.

Recipe Tips & FAQs

• Tips for perfect cutlets:
  • Too thick = chewy and undercooked inside. Too thin = can dry out or fall apart. Aim for a quarter inch thick.
  • Start with boneless, skinless chicken breasts.
  • Slice in half horizontally (butterfly, then separate).
  • If you need to make your chicken, pork, or steak a little thinner, place it in a ziploc bag (unsealed) and lightly pound on it with a  full wine bottle or rolling pin until it’s a quarter inch thick. If you’re making breaded fish, slice it to the correct thickness.

• Tips for breading:
  • It doesn’t have to be messy! There’s a technique called the standard breading procedure that ensures a relatively tidy process.
  • Assemble three shallow bowls. Put flour in the one on the far left. Egg wash in the middle one. Seasoned almond flour in the one on the far right. 
  • Place the raw cutlets to the left of the flour, and an empty baking tray to the right of the almond flour.
  • Use one hand for dry ingredients and one for wet to avoid clumping..
  • Coat the cutlets in the flour, dusting off the excess. 
  • Dip them in the egg wash, letting the excess drip off. 
  • Then coat them in the almond flour mix.
  • Press the breading into each side to make sure that it adheres. Set a timer for 15 minutes to let the breading settle in.

• Tips for pan-frying:
  • You’ll know the oil is hot enough when you dip the cutlet in it and it sizzles. If you’ve got a thermometer, aim for 350˚F.
  • To stay safe when pan-frying, always lay food gently into the hot oil using tongs or a spatula—never drop it from above, as that can cause dangerous splatters. When it’s time to flip, turn the food away from you to avoid hot oil splashing back.
  • Once cooked, lay your food on a paper towel to drain the excess oil, and season with a little extra salt.

Almond Crusted Chicken Cutlet Serving Suggestions

• For an extremely chic summer meal, pair it with the Spinach and Arugula Salad with Roasted Tomato Dressing.
• Enjoy a cozy dinner when you pair it with this Cauliflower Alfredo Pasta.
• Serve with Crispy Smashed Potato Wedges and sauerkraut for a German-inspired feast.
• I dip, you dip, we dip: Pesto Artichoke Spread, Vidalia Onion Dip or a Honey Mustard Sauce are all very complimentary sauces. Or keep it simple with a squeeze of fresh lemon.

Storage and Shelf Life

Make Ahead: Uncooked, breaded chicken cutlets can be stored in the freezer for 2-3 months, then thawed overnight in the fridge and pan-fried when ready to serve.

Refrigerate: Chicken cutlets store well in the refrigerator in an airtight container for 3-5 days. Let them cool down before stacking them to prevent sogginess.

Freezer: If freezing breaded cutlets, make sure to store them with a piece of parchment paper in between the cutlets to prevent sticking.

Reheat Instructions: Preheat the oven to 350˚. Place the cutlets in a single layer on a wire rack and reheat in the oven for 8-10 minutes, until heated through. 

Final Thoughts

I’ve been gluten free since 2015. At first it felt like a curse, but once I started viewing it as an opportunity to get really creative with my cooking, everything shifted. This is one of those recipes that proved I was right.

Being forced to give up breadcrumbs was the catalyst for discovering that the rich, nutty flavor of almond flour is far superior to breadcrumbs when you are pan frying. I’m willing to bet money that even if you can have bread, once you try these Almond Crusted Chicken Cutlets, you’ll be switching to almond flour too.

Have you already made this recipe? Make sure you let us know what you thought in the comment section below! Feedback is super helpful. Especially when you let readers know if you made any substitutions and what you served it with.

Print

Almond Crusted Chicken Cutlets

Crispy Almond Crusted Chicken Cutlets—golden brown, gluten free, flavor-packed, and pan-fried to perfection. A simple, family-friendly dinner ready in under 40 minutes.

Course Dinner

Cuisine German-inspired

Special Diet Gluten Free, Grain Free, Refined Sugar Free, Soy Free

Season Fall, Spring, Summer, Winter

Recipe Type Comfort food, Dinner, Holiday

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Ingredients

• ½ cup avocado oil for frying
• 2 thinly sliced chicken cutlets
• ⅓ cup tapioca starch or flour gluten free if needed
• 1 egg
• 1 tablespoon water
• 1 cup almond flour
• ¼ cup pecorino romano or parmegiano reggiano
• ½ teaspoon sea salt to taste
• ¼ teaspoon freshly cracked black pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dried thyme

Instructions

• Preheat the Oil: Heat a skillet on medium low heat and add the 1/2 cup avocado oil.
• Bread the Cutlets: Blend the egg and 1 tablespoon water together in a small, shallow bowl to create an egg wash.
• Blend the 1 cup almond flour, 1/4 cup parmesan, salt, pepper, 1/2 teaspoon onion powder, and 1/4 teaspoon each garlic powder and dried thyme in a separate shallow bowl.
• Assemble 3 shallow bowls. Put flour in the one on the far left. Egg wash in the middle one. Seasoned almond flour in the one on the far right.
• Place the raw cutlets to the left of the flour, and an empty baking tray to the right of the almond flour.
• Keep one hand wet and one hand dry as you bread your cutlets, working from left to right.
• Coat the cutlets in the flour, dusting off the excess.
• Dip them in the egg wash, letting the excess drip off.
• Then coat them in the almond flour mix.
• Press the breading into each side to make sure that it adheres. Set a timer for 15 minutes to let the breading settle in.
• Fry the Cutlets: Turn the heat up to medium high. Gently place the cutlets in the oil and cook them for 4 to 6 minutes, then flip and cook for another 4 to 6 minutes. Cutlets should be cooked through and the breading should be golden brown.
• Place the cutlets on a paper towel-lined plate and season with a pinch of salt.
• Serve: Serve immediately, or refrigerate in an airtight container in the refrigerator for 3 days. The cutlets reheat well in the oven.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Almond Crusted Chicken Cutlets appeared first on Everyday Alchemy.

You are going to love these Zucchini, Millet & Feta Fritters. They are packed full of nutrition and flavor, and they are one of the best meal prep staples out there. The creamy feta, bright lemon zest and fresh herbs make these fritters absolutely sublime.

Millet is a great source of protein and fiber, zucchini is rich in vitamins B, C and potassium, and greens are a great source of minerals like calcium, iron, and magnesium. These are all good things when it comes to heart and digestive health. 

Ingredient Substitutions

• No millet? Quinoa is an easy substitute.
• No zucchini? Any type of squash is great. Yellow squash—exact same method. Butternut—coarsely grate and lightly sauté with the greens. Spaghetti—cut in half, scoop out seeds, bake for 30 minutes at 400˚,  then scrape out the squash with a fork to get long, noodle-like threads.
• Greens—Use what you’ve got. Any type of green suitable for sauté will work in this recipe.
• No Feta? Pecorino, parmesan, even queso fresco or farmers cheese are great options.
• Fresh herbs- Play with the combinations and use what you’ve got. It’s fun to switch it up! 
• No eggs? Make a chia binder— 3 tablespoons chia seeds (optional: ground) and 7.5 tablespoons water mixed together in a bowl. Give it 5 minutes to form a gel-like consistency.
• No avocado oil? You can substitute with another oil that has a high smoke point, like clarified butter or grapeseed oil.

Recipe Tips & FAQs

• Tips for cooking millet: Most grains do well if you use a 2:1 water-to-grain ratio. But not millet. It needs just a little bit less water, or else it gets clumpy. Try 1 ¾ cups of water to every cup of millet. And don’t forget to add salt! If your millet still ends up clumpy, don’t worry. This recipe is very forgiving.
• Salting and pressing the zucchini helps to remove the excess moisture that would make the fritter mix soggy. You’ll need to do this step with yellow squash and zucchini before making these fritters.
• Forming the fritters: I like using a scoop and a round cutter. I put the cutter in the pan and scoop the fritter mix directly in. If you feel like your fritter is falling apart when you flip it, you need to let it sauté longer. This fish spatula is great for flipping fritters and pretty much everything else!

Serving Suggestions

• Brunch: This is a great healthy starch to serve on a brunch buffet with a Frittata and Salad.
• Lunch: Serve on top of a bed of salad greens for a wholesome, satisfying meal.
• Healthy Dinner: Serve with Pan-Roasted Chicken Thighs or Grilled Vegetables.
• Grazing Board: Likes to party with Roasted Carrot Harissa Hummus, Chickpea Seed Crackers, Curry Chicken Salad, Lentil Fritters and Pesto Artichoke Spread

Storage and Shelf Life

Make Ahead: The yogurt sauce can be made several days ahead. Millet can also be cooked and cooled beforehand. These fritters are meal prep heroes once they’re baked. You’ll be reaching for them all week long!

Refrigerate: These fritters store well in the refrigerator for several days in an airtight container.

Freezer: These fritters can be frozen for 2-3 months in an airtight container. Make sure to layer parchment paper between each layer so they don’t stick together.

Reheat Instructions

Oven: Preheat to 350˚, place the fritters on a sheet tray and bake until warmed through, about 8 minutes.

Stovetop: Place a skillet over medium heat and drizzle in a little avocado oil. Heat the fritters on both sides until warmed through, about 3 minutes per side.

Final Thoughts

Zucchini, Millet & Feta Fritters have been a meal prep staple in my fridge for years. I love them hot, I love them cold, I love them at any point from breakfast all the way through to a midnight snack. They are deeply satisfying and nourishing. Give them a try, I know you’ll feel the same way.

Once you give this recipe a try, please come back and rate and review it in the comments section below. It helps this site grow and is very, very appreciated.

Print

Zucchini, Millet & Feta Fritters

Zucchini, Millet & Feta Fritters are a nutrient-dense, meal prep staple made with protein-rich millet, leafy greens, zucchini, and creamy feta—perfect for a satisfying brunch, lunch, or light dinner.

Course Brunch, Dinner, Snack

Cuisine American

Special Diet Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Appetizer, Dinner, Lunch, Sides

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 18 fritters

Ingredients

• 1 ½ cup yogurt sauce
• 1 cup raw millet
• 2 cups zucchini grated, salted & drained
• ¾ cup rolled oats
• 2 cup greens finely chopped (spinach, arugula, dandelion greens)
• 1 ½ cup crumbled feta
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh dill chopped
• ½ cup green onion sliced
• 1 teaspoon herbs de Provence
• 1 lemon zested
• 3 eggs
• Avocado oil for sautéing
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Cook the Millet: Place 1 cup of millet, 1 ¾ cup of water, a drizzle of olive oil and pinch of salt and pepper in a small saucepan and bring to a boil. Turn down to a low simmer and cover with a lid. Cook for 15 minutes, until the water is absorbed and the millet is tender.
• Spread the millet out on a plate or baking sheet to cool off quickly.
• Prepare the fritters: Nest a colander inside of a mixing bowl. Coarsely grate the 2 cups of zucchini, mix with 1 teaspoon of salt, and place in the colander. Allow to sit for 15 minutes, then press out any zucchini juice.
• Preheat the oven to 425˚.
• In a large mixing bowl combine the cooked millet, zucchini, ¾ cup rolled oats, 2 cups finely chopped greens, 1 ½ cup crumbled feta, 2 tablespoons each freshly chopped parsley and dill, ½ cup sliced green onions, 1 teaspoon herbs de Provence, zest of 1 lemon and 3 eggs. Mix well until combined.
• Form the fritters into patties, I like to fill a ½ cup measuring scoop and then place them on a baking sheet, being careful not to overcrowd the pan. Cook the fritters for 15 minutes, rotate the pan, and then continue to cook for 15 more minutes.
• Remove the fritters from the oven and place on a serving plate along with the yogurt sauce.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Zucchini, Millet & Feta Fritters appeared first on Everyday Alchemy.

This Herb Roasted Pork Tenderloin with Dijon is going to redefine the word “tender”, thanks to a little bit of practical magic: parchment paper. It helps to lock in the flavor and the juiciness. Be prepared to look like a hero when you make this dish. It’s easy enough to pull off on a weeknight but fancy enough to break out on the weekend when you’ve got company coming over.

Ingredient Substitutions

• No fresh thyme? Try rosemary, parsley, or sage, and if substituting dried herbs—use a third of what the recipe calls for.
• Out of avocado oil? Any oil with a high smoke point will work. Rendered bacon fat is also highly recommended if you have any.
• No apple cider vinegar? Balsamic is a great sub, will give it a Mediterranean vibe.

Recipe Tips & FAQs

• Alchemize it! Create a super tasty pan sauce by blending the cooked onions and meat juices together with a touch of heavy cream.
• Are pork tenderloin and pork loin the same thing? No, they are two different cuts of meat. Pork tenderloin is smaller so it cooks faster and as the name suggests, it’s more tender than the pork loin. 
• How can you tell when the tenderloin is done? Pork has a recommended internal temperature of 145˚F.  The only way to be absolutely sure is to use a meat thermometer. The tip of the probe should be in the thickest part of the meat to get an accurate reading.
• How do you trim the silverskin? Silverskin is the thin, sinewy white membrane along the top of the loin. It won’t break down during cooking.
  • You can peel most of the fatty layer away with your hands.
  • Using a utility or boning knife, pinch the silver skin in one hand and angle the blade upward and away from the meat. The silver skin is hard to cut through, especially if your knife is at an angle, so aim to put tension on the silver skin and not the meat.
  • Continuing to hold onto the silvers kin, slide the blade along the length of the silver skin, keeping the blade close to the membrane so you don’t cut into the meat.

Pork Tenderloin Serving Suggestions

• Serve it with a side of these Crispy Smashed Potatoes and a garden salad.
• Pork tenderloin goes great with Grilled Vegetables.
• Pair it with this vibrant Vietnamese Braised Collard Greens and Carolina Gold Rice.

Storage and Shelf Life

In the Fridge— Store in an airtight container for 3 to 4 days.

In the Freezer— Cooked tenderloin freezes well. Place slices between deli paper and remove as much air as possible from the freezer bag. Holds up to 2-3 months. 

Final Thoughts

This Herb-Roasted Pork Tenderloin with Dijon will show you how easy it is to cook “en papillote” (translation, “in paper”). Once you’ve got the baking in parchment paper technique down, I hope you will run with it. You can always play around with the herbs and spices, and add whatever veggies you’d prefer for an easy and nourishing dinner.

I recommend getting your tenderloin from a local rancher with pastured heritage pork breeds, not only because you’ll be supporting your local economy, but also because they treat the animals well, and the pork will have more nutritional value and flavor. Pastured pork has access to a wider variety of natural foods, and lower levels of a stress hormone, which have been shown to make the meat taste more sour.  

If you’re in Atlanta, I recommend Riverview Farms, and if you’re looking for an online resource, White Oak Pastures is also a great option. 

Have you tried this recipe? I’m always so thrilled to hear stories about how you served it. Let me know in the comments below!

Print

Herb-Roasted Pork Tenderloin with Dijon

Juicy, tender pork tenderloin roasted in parchment with Dijon and onions. Weeknight easy, dinner party worthy—ready in under 30 minutes!

Course Dinner

Cuisine American

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Spring, Summer, Winter

Recipe Type Comfort food, Dinner, Holiday

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 servings

Equipment

• parchment paper
• instant read thermometer

Ingredients

• 1 pork tenderloin trimmed of silverskin and excess fat, about 1 pound
• 2 tablespoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 teaspoon fresh thyme picked and chopped
• 1 small yellow onion, small diced about 1 cup
• 2 garlic cloves peeled and crushed
• 1 teaspoon avocado oil
• sea salt to taste
• freshly cracked black pepper to taste

Instructions

• Preheat the oven to 425°F and season the pork with salt and pepper.
• Make the mustard sauce: In a small bowl, mix the Dijon mustard, apple cider vinegar, onion powder, garlic powder, paprika, and chopped thyme.
• Assemble the parchment packet:
• Lay a sheet of parchment paper about 6 inches longer than the tenderloin on a baking sheet.
• Make a row of diced onions and crushed garlic down the center.
• Smother the tenderloin with the mustard sauce.
• Place the pork on top of the onion-garlic mixture, then fold and roll the parchment to fully seal the tenderloin.
• Bake for 20-30 minutes, depending on size, or until the internal temperature reaches 135°F.
• Broil the Tenderloin: Remove the parchment paper, reserve the onions and juice and place the pork back on the baking sheet. Put the baking tray on the oven rack closest to the broiler and broil for 5 minutes, then flip and broil on the other side for 5 minutes. The pork should be golden brown on all sides with an internal temperature of 145˚.
• Rest: Let the pork rest for 5 minutes, and serve with the onions.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Herb-Roasted Pork Tenderloin with Dijon appeared first on Everyday Alchemy.

A creamy, fiber-rich take on comfort food — this plant-forward Cauliflower Alfredo Pasta is deeply satisfying, great for your digestion, and easy to prep ahead for a nourishing weeknight dinner.

If you’re craving a rich and creamy pasta dish, but you want to eat something that’s good for you, this recipe has you covered. My recipe delivers on flavor and comfort, while boosting your fiber intake with cauliflower and artichokes — two ingredients that offer powerful digestive support.

Make the sauce ahead on the weekend, and you’ll have an easy, nutrient-dense meal ready to go for Meatless Monday (or any night you need something cozy and restorative).

Why This Cauliflower Alfredo Pasta Is the Best

This dish strikes the perfect balance between comfort and nutrition. It’s creamy and decadent, but built entirely from whole, plant-based ingredients. The creamy cauliflower alfredo sauce creates a luxurious texture without dairy; while the artichokes, spinach, and red pepper add complexity, color, and flavor. It’s a dinner you’ll feel good about — deeply flavorful, but light enough to keep you energized.

• Rich and creamy, without dairy or heaviness
• High in fiber and loaded with vegetables
• Easy to prep ahead for busy weeknights, cook pasta right before serving for best results
• Versatile for different diets and preferences
• Comfort food that nourishes your body, not just your cravings

Ingredient Substitutions and Variations

• Pasta: Use any gluten-free pasta you like — penne, fettuccine, or even chickpea or lentil pasta for extra protein. I love Jovial brand pastas.
• Artichokes: Swap for roasted zucchini, steamed broccoli, or sautéed mushrooms if preferred.
• Spinach: Baby kale or dandelion greens would also work well.
• Red Pepper: Leave it out if avoiding nightshades, or replace with diced celery for crunch.
• Cauliflower Alfredo Sauce: You can swap in a pesto sauce in a pinch.

Recipe Tips & FAQs

Can I make the Alfredo sauce ahead of time?
Yes! It holds well in the fridge for 3–4 days and even better in the freezer. Reheat gently over low heat and whisk in a splash of water if it thickens too much.

How do I make this recipe more protein-rich?
Try adding a scoop of white beans to the veggie sauté, or if you’re not vegan, add my roasted chicken thighs.

How do I keep the sauce from clumping?
Use reserved pasta water to loosen the sauce and help it coat the pasta smoothly. Add just a little at a time while stirring.

Can I make this dish nut-free?
Yes! Just omit the pine nuts or swap them for a seed-based topping.

Storage Instructions

• Refrigerate: Store the cauliflower Alfredo sauce and sautéed vegetables in separate airtight containers for up to 4 days.
• Freeze: The Alfredo sauce freezes well on its own. Portion into jars or silicone freezer molds and thaw as needed.
• Reheat: Warm gently on the stovetop or microwave. Add a splash of water or broth to refresh the sauce if it thickens in the fridge.
• Meal Prep Tip: If preparing in advance, cook the pasta fresh before serving for the best texture. Pre-cooked gluten-free pasta can become mushy when stored and reheated.

Cauliflower Alfredo Pasta Serving Suggestions and Pairings

This dish is wonderfully satisfying on its own, but pairs beautifully with:

• A crisp green salad with a light lemon vinaigrette
• A glass of dry white wine or a sparkling herbal spritz
• Pan roasted chicken thighs
• Dinner Party Menu: Roasted Carrot Harissa Hummus, Cauliflower Alfredo Pasta, Strawberry Yogurt Parfait

Final Thoughts

This cauliflower alfredo pasta is a beautiful reminder that comfort food can also be deeply nourishing. It’s a go-to in my kitchen when I want something that feels grounding and indulgent — without compromising on wellness. Double the sauce, stash some in your freezer, and you’ll always have a magical ready-in-minutes meal on hand.

Print

Cauliflower Alfredo Pasta

A rich, plant-forward cauliflower alfredo pasta dish with sautéed veggies and toasted pine nuts. Comforting and nutrient-dense, it’s perfect for a cozy night in when you want something both hearty and wholesome.

Course Dinner, Main Course

Cuisine American, Italian-inspired

Keyword cauliflower alfredo pasta

Special Diet Dairy Free, Egg Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Winter

Recipe Type Comfort food, Dinner

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 entrees

Equipment

• Blender

Ingredients

• 3 cups cauliflower alfredo sauce
• 2 cups gluten free penne pasta, uncooked (I prefer Jovial brand)
• 1 tablespoon avocado oil
• 1 cup yellow onion, small diced (about 1 small onion)
• 1 cup red bell pepper small diced
• 1 teaspoon garlic, crushed (about 2 cloves)
• 5 ounces spinach, washed
• 1 cup canned artichokes, drained and roughly chopped (I prefer Native Forest)
• 2 tablespoons pine nuts toasted
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

• Bring a large pot of water to a boil. Cook the pasta according to package instructions. Reserve about 1 cup of the pasta water before draining.
• In a large (6–8 quart) heavy-bottomed pot, heat avocado oil over medium heat until shimmering.
• Add the onion and red pepper. Season with salt and pepper. Sauté 6–8 minutes, stirring every few minutes. Covering the pot between stirs helps soften the vegetables.
• Stir in chopped artichokes and crushed garlic. Sauté for 30 seconds.
• Add spinach and cook just until wilted (about 75%). Remove from heat — the spinach will continue to soften from residual heat.
• In the empty pasta pot, combine the cooked pasta with the Alfredo sauce. Add a splash of pasta water if needed to loosen the sauce. Stir until evenly coated and creamy.
• Divide pasta between two bowls and top with sautéed vegetables. Garnish with toasted pine nuts and serve immediately.

Notes

• Meal Prep Tip: If preparing in advance, cook the pasta fresh before serving for the best texture. Pre-cooked gluten-free pasta can become mushy when stored and reheated.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Cauliflower Alfredo Pasta appeared first on Everyday Alchemy.

These lovely little lentil fritters are more than just delicious, they’re a solid life choice. Come for the flavor, stay for the healthy dose of protein and beta carotene.

Protein – Essential for muscle repair and overall strength.

Beta Carotene – Converted into Vitamin A, which supports healthy vision, strong bones, and glowing skin.

Why This Recipe is the Best

• Crispy, Flavorful & Nutritious – A vegetarian dish that doesn’t compromise on texture or taste.
• Perfect for Meal Prep – Keeps well in the fridge for 5 days and reheats beautifully.
• Versatile – Serve as an appetizer, main dish, or snack with your favorite dipping sauce.
• Naturally Gluten-Free & Vegetarian – Made with wholesome, plant-based ingredients.

Ingredient Substitutions & Variations

• No Red Lentils? Brown, green, orange or yellow will work. Avoid beluga lentils because they hold their shape.
• No Vegetable Stock? Better than Boullion vegetable base is a great alternative.
• No Ghee? Avocado or grapeseed oil or really good subs. You want a fat with a high smoke point.
• No Yellow Onion? Shallot, white or red onions, or even the white part of a bunch of scallions will work.
• No Carrots? Grated butternut squash parsnips or even sweet potatoes would be delicious.
• No Aleppo Pepper? Use a pinch of cayenne + ½ tsp smoked paprika.
• Want More Protein? Add 2 tbsp hemp seeds for an extra boost.
• Need a Vegan Option? Serve with dairy-free yogurt sauce.

Recipe Tips & FAQs

How to Get the Perfect Texture

1. Hand-grate the carrots – Using a food processor can make them too wet, requiring extra flour to bind the mix.
2. Chill the mixture – Letting the batter sit for 10 minutes makes shaping the fritters easier.
3. Cook on Medium-High Heat – Ensures crispy edges without burning.

Frequently Asked Questions

• Can I make these without a food processor? Yes but you need to adapt the recipe a little bit.
  • Make sure lentils are very tender.
  • Very finely chop the onions, greens and herbs.
  • Add the oats, almond flour and spices last so that you don’t over mix it.
  • The batter might feel a little loose. Adjust with almond flour as needed and make sure to chill it down before making the fritters.
• Where can I find Aleppo Pepper?
  I order it online here.
• Can I bake these instead of frying?
  Yes! Bake at 400°F (200°C) for 30 minutes, until golden and crispy.
• How do I keep them from falling apart?
  If the mixture feels too wet, add extra almond flour (1 tablespoon at a time) until it holds together.
• Can I freeze these fritters?
  No. Because of the high vegetable content, the texture changes after freezing. But they last up to 5 days in the fridge!

Storage & Reheating Instructions

• Fridge: Store in an airtight container for up to 5 days.
• Reheating:
  • Oven (Best Method): 375°F for 10 minutes until warmed through.
  • Skillet: Reheat over medium heat with a little oil for extra crispiness until heated through.
  • Air Fryer: 375°F for 5-7 minutes.

Pro Tip: Serve with homemade yogurt sauce for a perfect pairing!

Serving Suggestions

Soul Satisfying Self-Care Meal: Pair with Spinach and Arugula Salad with Roasted Tomato Dressing
As a Wrap Filling: Stuff into a warm chickpea tortilla with crisp lettuce and a yogurt sauce drizzle.
Add a L’il More Protein: Perfect alongside roasted chicken thighs for a weeknight meal.

Final Thoughts

Making a quick wrap with crisp lettuce and a drizzle of yogurt transforms these fritters into the kind of lunch that makes me feel like a boss-bitch woodland queen who is out here absolutely flexing on lyfe.

Give them a try and let me know your favorite way to serve them in the comments below!

Print

Lentil Fritters with Yogurt Sauce

These delicious lentil fritters are naturally gluten-free and vegetarian, and they are a great meal prep option for lunches and dinners.

Course Appetizer, Dinner, Lunch, Side Dish, Snacks

Cuisine Indian Inspired

Special Diet Egg Free, Gluten Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Winter

Recipe Type Appetizer, Dinner, Lunch, Sides, Snacks

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 entrees

Equipment

• Food Processor optional, see FAQs

Ingredients

• 1 cup split red lentils
• 2 cups vegetable stock
• 2 + 4 tablespoons, divided ghee
• 1 yellow onion, about 1 cup, small diced
• 2 cloves garlic, about 1 tsp minced
• 1 cup finely shredded greens such as dinosaur kale, turnip, mustard or spinach greens
• 2 cups carrots, shredded
• 1 cup rolled oats
• ⅔ cup almond flour
• 1 lime, zested and juiced, about 2 tbsp
• 1 teaspoon smoked paprika
• ½ teaspoon cumin, ground
• 1 teaspoon aleppo pepper˚
• ¼ cup scallions green part only, thinly sliced
• ¼ cup cilantro, roughly chopped
• 1 cup yogurt sauce to serve
• Sea salt to taste
• Freshly cracked black pepper

Instructions

• Cook the Lentils: Place 1 cup split red lentils in a small sauce pot. Cover with 2 cups vegetable stock, and add a pinch of salt and pepper. Bring to a simmer and cook, covered with a lid for 20 minutes, until the lentils are tender. Prepare the other ingredients while waiting.
• Cook the Veggies: Heat 2 tablespoons of ghee over medium heat in a large sauté pan. Add one cup small diced yellow onion, and add a pinch of salt and pepper. Cover with a lid and continue to cook for 5 minutes, stirring occasionally and not allowing the onions to caramelize. Add 1 teaspoon minced garlic and cook for 30 more seconds.
• Turn the heat down to medium low, add 1 cup shredded greens and continue to cook until wilted and tender, about 8 minutes.
• Let the lentils and greens cool down while you grate 2 cups of carrots*.
• Make the Fritter Mix: To the food processor add 1 cup rolled oats, 2/3rd cup almond flour, zest and juice of 1 lime, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon Aleppo pepper, 1/4 cup sliced scallions, 1/4 cup chopped cilantro. Pulse to combine well. Check for seasoning, add salt and pepper if necessary.
• Divide the carrot lentil mix into 12 fritters (this is the recipe yield when using a 3.25 oz scoop).
• Cook the Fritters: Heat a large sized sauté pan to medium high heat. Add 2 tablespoons of ghee and add the patties to the pan, being careful not to overcrowd (you will need to cook in batches.) Let them cook on one side for at least 4 minutes, until they become crispy. Flip the fritters and allow them to cook until warmed through, about 3 to 5 minutes. Repeat the process with the rest of the fritters.
• Serve: Once they are done, transfer them to a serving platter. Serve hot, with a 1 cup bowl of yogurt sauce on the side, or store them in the fridge for meal prep. They’ll keep for up to 5 days and are easily reheated in the oven.

Notes

*This recipe was tested with hand grated carrots. If you grate them in a food processor, they will be wetter and you might need to add more almond flour to bind the mix properly.

*You can substitute a pinch of cayenne and a ½ tsp of smoked paprika if needed, but I highly recommend getting a jar of aleppo pepper. It has replaced cayenne and chili flakes in my spice cabinet thanks to its mild spice and subtly sweet flavor.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Lentil Fritters with Yogurt Sauce appeared first on Everyday Alchemy.

Sorry, folks. Facts are facts. Pan Roasted Chicken Thighs are in every way better than chicken breasts. Here’s why:
More Flavor – Dark meat has more flavor.
Juicier Meat – Thighs don’t dry out as quickly as chicken breasts.
More Affordable – This is one of the few times where the cheaper option is actually the best option.

But if you insist on using chicken breasts, here’s how to adapt this recipe for them:

• Sear the skin until golden brown first.
• Transfer to a 350˚F oven to finish cooking.
• Cook to an internal temp of 155˚F, then let the breasts rests, they’ll carry over cook to 165˚F. This will prevent them from drying out.

Why You Need Skin-On, Bone-In Chicken Thighs

Crispy chicken skin is the best part of the chicken. And while we’re at it, it needs to be bone-in too. .

Crispy Skin = Flavor Bomb – The skin gets crispy, golden, and absolutely delicious.
Bones Make It Better – Cooking meat on the bone yields juicier, more flavorful chicken.
Next-Level Texture – The rendered fat from the skin makes the meat even more tender.

Try it my way at least once—and if I change your mind, let me know in the comments!

Pro Tip: How to Baste Like a Chef

There’s a basting step in the recipe where you spoon hot fat over the chicken thighs with whole stems of fresh herbs and garlic. Here’s why:

1. Infuses Flavor Without Bitterness – Adding herbs to the pan at the last minute prevents them from burning, so they only release their best, most aromatic oils.
2. Creates Extra-Crispy Skin – That spoonful of sizzling oil helps render the fat and deepens the golden-brown crust.
3.  It’s a Pro Move – In restaurants, chefs baste their proteins all the time. It’s one of those small details that separates home-cooked food from restaurant-level cooking.

Give it a try. Once you taste it, you’ll never skip this step again.

Pan Roasted Chicken Thigh Ingredient Substitutions

• No fresh herbs? Use a pinch of dried thyme or rosemary in the pan.
• Prefer boneless thighs? Reduce cooking time to 6 minutes total (no need to cover).
• No avocado oil? Grapeseed oil is a good sub. And hold onto your rendered chicken fat for your next batch of chicken. Strain it out and store it in the fridge. It’s really tasty and using it is good for the environment and your bank account!

Frequently Asked Questions

Can I use skinless chicken?
Yes, but you’ll miss out on that crispy, golden-brown delicious exterior. If using skinless thighs, be sure to baste well for extra moisture.

How do I know when my chicken is done?
Use a meat thermometer—the thickest part should read 165˚F. If you don’t have a thermometer, pierce the meat near the bone; the juices should run clear.

What if I don’t have fresh herbs?
Dried herbs are fine, just use less, and sprinkle them over the chicken before cooking.

Can I play with the seasonings?
Absolutely. I love seasoning my chicken before I cook it with Berbere, za’atar, herbs de Provence or Italian seasoning, depending on the flavors of my side dishes.

Can I cook this on the stovetop instead of the oven?
Yes! After searing the chicken thighs on both sides, place a lid on the sauté pan and reduce the heat to medium-low. Cook the thighs for 10 to 15 minutes, until they reach an internal temperature of 165˚.

Storage & Reheating Instructions

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months—thaw overnight in the fridge before reheating. I recommend using a vacuum sealer to avoid freezer burn.
• Reheating:
  • Oven (Best Method): 350°F for 10 minutes.
  • Skillet: Reheat over medium-low heat with a little oil, skin-side down.

Pro Tip: If reheating in the oven, add a splash of chicken broth to keep the meat juicy.

Serving Suggestions

With a Fresh Salad: Serve alongside a Healthy Spring Salad with Carrot, Radish, Quinoa, and Dill
Soup Weather?: Use this to make Chicken and Mushroom Wild Rice Soup
With Grilled Veggies: Serve with a side of grilled seasonal veggies and yogurt sauce.

Final Thoughts

This Pan Roasted Chicken Thighs recipe is a foundational recipe that I think all beginner cooks should tackle. Once you can make delicious chicken, your dinner possibilities will open up to you. This recipe is simple and foolproof, and once you get it down, a whole world of flavor possibilities will open up for you.

Give it a try and let me know in the comments below—are you team chicken thighs now?

Print

Pan Roasted Chicken Thighs

Bone in chicken thighs are pan seared in a skillet then oven roasted to succulent, crispy skinned perfection.

Course Dinner

Cuisine American

Keyword pan fried chicken thighs, pan seared chicken thighs

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Spring, Summer, Winter

Recipe Type Comfort food, Dinner, Holiday

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Ingredients

• 4 bone-in skin-on chicken thighs (about 1 pound)
• Sea salt to taste
• Black pepper to taste
• 1 teaspoon avocado oil
• 1 small bunch fresh herbs such as rosemary, thyme, parsley
• 1 clove garlic peeled

Instructions

• Preheat the oven to 350˚.
• Heat a 10 inch sauté pan on medium high heat and season the 4 chicken thighs with salt and pepper.
• Add 1 teaspoon avocado oil to the sauté pan and when the oil starts to shimmer, add the chicken to the pan and cook for 3 to 4 minutes on each side until golden brown.
• Place the pan in the oven and cook the chicken for 10 minutes.
• Remove the pan from the oven and place back on the stove at medium heat. Wrap the pan handle with a towel so you don't burn your hand.
• Add the small bunch of herbs and 1 crushed clove of garlic to the pan and baste the chicken thighs. Continue cooking until the chicken reaches an internal temperature of 165˚F.
• Serve hot or refrigerate until needed. It can keep in an airtight container for 3 to 4 days in the refrigerator.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Pan Roasted Chicken Thighs appeared first on Everyday Alchemy.