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This Sausage and Peppers Recipe is an easy Italian dinner with juicy sausage, sweet peppers, and onions. Perfect for grilling or cooking indoors.
Sausage and Peppers Recipe
Sausage and peppers is a dinner I never get tired of. It’s been a family favorite for years because it’s quick, everyone loves it, and it couldn’t be easier to make. I use Italian chicken sausage, which has all the flavor of traditional pork sausage but with less fat, and I’ve found a few brands my family prefers. During the colder months, I cook it indoors, but once grilling season starts, everything, including the peppers and onions, goes on the grill. It’s a staple at our backyard gatherings, served with plenty of crusty bread. More variations try my Sheet Pan Roasted Potatoes, Sausage, and Peppers, which is great in the winter, and this Cheesy Sausage and Peppers in foil packets, which is perfect for grilling while camping.
Why You’ll Love Italian Sausage and Peppers
Sausage and peppers is one of my go-to meals when I need a simple dinner year-round. It’s perfect for entertaining in the summer and easy enough for weeknight dinners.
Versatile: If you don’t have a grill, I provide instructions for three different cooking methods.
Quick and Easy: Just a few ingredients, ready in about 30 minutes.
Family-friendly: Even if your kids don’t love the peppers and onions, you can serve the sausage with bread.
Ingredients
Sausage and peppers are the main ingredients here. Just add some bread and a few other kitchen staples for a fast and easy dinner. See the recipe card below for the exact measurements.
Olive oil for sauteing the vegetables
Vegetables: Red and yellow bell peppers, onion
Kosher salt and black pepper for seasoning
Italian chicken sausage: My favorites are Premio and Al Fresco. Whole Foods also carries a great option. Use sweet or hot Italian sausage, depending on your spice preference.
Italian bread: I like serving sausage and peppers with crusty Italian bread, or French bread.
How to Make Sausage and Peppers
During the summer, I cook everything on the grill, but I included stovetop instructions for the vegetables in case you don’t have a cast-iron skillet. If you’d like to grill the peppers and onions, place them in a cast-iron skillet on the grill over low heat. Close the grill lid and let the vegetables cook until tender. See the recipe card at the bottom for printable directions.
Cook the vegetables: Add the peppers and onions to a large skillet over medium-low heat. Season with salt and pepper, cover the pan, and cook until they soften.
Grill the sausage over medium heat for about 10 to 15 minutes. Keep turning it so it doesn’t burn.
How to serve: Once the sausage is cooked through, slice it in half and serve it on a platter with the peppers, onions, and bread.
No grill? No problem!
Here are three more ways to cook the sausage if you don’t have an outdoor grill.
Skillet: Brown the sausage over medium-low heat, turning occasionally, for 10 to 15 minutes until cooked through.
Oven: Broil on a rack 6 inches from the top for 12 to 15 minutes, turning every 4 to 5 minutes, until browned.
Air Fryer: Air fry at 400°F for 10 to 23 minutes, flipping halfway through.
How do I know when the sausage is fully cooked?
If you’re not sure the sausage is fully cooked, check one link with an instant-read thermometer. The internal temperature should be 165°F. If you’re using fully cooked sausage, heat it until it’s warm in the center. You might need to reduce the cooking time.
3
5mins
1
25mins
6
10mins
3
15mins
Variations
Sausage: Substitute Italian turkey or pork sausage. Use vegan sausage to make it plant based.
Bell peppers: Use whatever color peppers you prefer. I like using 2 different colors, but you could use all red or add an orange or green pepper.
Bread: Swap Italian bread for sourdough, baguette, ciabatta, or focaccia.
Storage
Refrigerate the grilled sausage and peppers for 4 days.
Freeze in an airtight container for up to 3 months. Then, thaw in the fridge before reheating.
Reheat in the microwave, air fryer (at 350°F), or stove (over medium-low heat) until warm.
More Sausage Recipes You’ll Love
Prep: 15 minutesmins
Cook: 20 minutesmins
Total: 35 minutesmins
Serving Size: 1cup sausage and peppers, 2 oz bread
Preheat the grill or broiler.
Heat a large skillet over medium-low heat, when hot add the olive oil, peppers and onions, tossing to coat well. Season with salt and black pepper, to taste; cover the pan and cook over medium-low heat, stirring occasionally until the vegetables are soft.
Meanwhile, grill the sausage over medium heat, turning until golden and cooked through, about 10 to 15 minutes, careful not to burn until it’s cooked through. Set aside on a cutting board and slice sausage in half lengthwise. Place the cooked peppers and onions on a platter alongside the sausage. Serve with crusty bread.
Note: To make this entirely on the grill, use a cast iron skillet and cook the onions and peppers over low heat with the grill covered until the onions and peppers are soft, stirring often, then set them aside and grill the sausage.
Last Step:
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No Grill? No Problem
Skillet: Brown over medium-low heat, turning occasionally, until cooked through, about 10 to 15 minutes.
Oven: Broil on a rack 6 inches from the heating element for 12 to 15 minutes, turning every 4 to 5 minutes, until browned and the internal temperature reaches 165°F.
Air Fryer: Air fry at 400°F, 10 to 23 minutes, turning halfway, until cooked through.
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I’ve made cottage cheese cheesecake bars, cookies, brownies, and ice cream for this site — and this cottage cheese cookie dough is the simplest one yet. Five ingredients, no protein powder in sight, and it honestly tastes like you raided the cookie dough jar. Eat it straight from the bowl or freeze it into bark for a snack you can grab all week (like I did in these photos!).
This cottage cheese cookie dough is creamy, sweet, and secretly packed with protein — no protein powder needed. Blended cottage cheese disappears into a smooth, scoopable dough with almond flour, maple syrup, vanilla, and chocolate chips. Eat it straight from the bowl or spread it into frozen bark for a make-ahead treat. Five ingredients, zero cooking, ready in 15 minutes. What’s not to love?!
Why You’ll Love This Cottage Cheese Cookie Dough
Only 5 real ingredients: Cottage cheese, almond flour, maple syrup, vanilla, and chocolate chips. No protein powder, no nut butter, no specialty supplements.
Tastes nothing like cottage cheese: Once blended smooth, the cottage cheese completely disappears. What you taste is vanilla, maple syrup, and chocolate — just like real cookie dough.
Two ways to enjoy it: Eat it scoopable straight from the bowl, or spread it into frozen bark and snap into pieces. One recipe, two formats.
High protein, no powder needed: The cottage cheese alone delivers the protein. I’ve made dozens of cottage cheese desserts for this site, and this is the most stripped-down, pantry-friendly one I’ve ever posted.
What You Need (Ingredient Notes)
Cottage cheese: Full-fat or 2% gives the creamiest results. If your cottage cheese has visible liquid pooling on top, drain it through a fine-mesh strainer for 2–3 minutes before blending. Avoid fat-free — it’s too watery and makes the dough runny. I’ve found that Good Culture and Daisy brands tend to be less watery than store brands.
Fine-ground almond flour: This is what gives the dough its body and keeps it gluten-free. Make sure you’re using fine-ground almond flour (not almond meal), which blends into a smoother texture. Bob’s Red Mill super fine works great.
Maple syrup: The only sweetener you need — 2 tablespoons keeps it lightly sweet without masking the cookie dough flavor. Honey works as a swap.
Vanilla extract: Classic cookie dough flavor in one teaspoon.
Chocolate chips: 1/4 cup folded into the dough, plus 2 tablespoons melted with coconut oil for the bark topping. Mini chips distribute better in a thin bark layer. Dark, semi-sweet, or sugar-free all work.
Coconut oil (for bark topping): Just 1/2 teaspoon melted with the chocolate chips creates a thin, snappy chocolate shell that cracks when you bite through it.
If you love cottage cheese desserts, my cottage cheese cheesecake bars are another freezer-friendly favorite.
Tips for the Best Texture
Texture is everything with cottage cheese cookie dough — here’s how to nail it every time.
Blend the cottage cheese until completely smooth: This is non-negotiable. If there are still visible curds, the dough will taste like cottage cheese. A blender or food processor works best — 60 to 90 seconds until it’s silky. An immersion blender in a tall cup (or right in the cottage cheese container) works in a pinch.
Drain watery cottage cheese first: If there’s visible liquid pooling in the container, pour through a fine-mesh strainer for 2–3 minutes before blending. This is the number one fix for runny dough.
Adjust flour if needed: If the dough still seems loose after mixing, add 1–2 tablespoons more almond flour. Different brands of cottage cheese and almond flour absorb differently, so trust what you see.
Chill before eating scoopable: 15–20 minutes in the fridge firms it up noticeably and lets the flavors meld. I know it’s ready when the dough holds its shape on a spoon for a few seconds before slowly sliding off.
How to Make It Into Bark
This is where the recipe gets fun. The cookie dough base is great on its own, but spreading it into frozen bark turns it into a make-ahead snack you can grab from the freezer all week (and that’s exactly what I did in these photos — aren’t they gorgeous?!).
Spread the dough onto a parchment-lined baking sheet, roll it to about 1/2-inch thickness, and freeze it briefly. Then top with a thin layer of melted chocolate mixed with coconut oil — that’s what creates the satisfying snap when you bite through. A quick 10-minute freeze sets the chocolate, and then you just break or cut it into pieces.
A few things I’ve learned: 1/2-inch thickness is the sweet spot — any thinner and the bark is too fragile, any thicker and it won’t freeze evenly. And the coconut oil in the chocolate topping is doing real work — without it, the chocolate layer cracks and falls off instead of snapping cleanly.
For another frozen cottage cheese treat, try my cookies and cream cottage cheese ice cream.
Serving Ideas
Straight from the bowl: With a spoon — the classic.
Frozen bark pieces: Snappy chocolate shell with a creamy dough center.
On top of rice cakes: A high-protein twist on a classic snack.
Rolled into balls: Freeze on a lined sheet, then store in a bag for grab-and-go bites.
With fruit: Apple slices, strawberries, or banana make great dippers.
Crumbled over yogurt or ice cream: A cookie dough topping that actually has protein.
Variations and Swaps
Sweetener: Honey works in place of maple syrup. For lower sugar, use a sugar-free maple syrup.
Flour: Oat flour works if you need a nut-free option (use 3/4 cup oat flour per 1 cup almond flour, since the density differs). Coconut flour absorbs more liquid — use only 1/3 cup.
Mix-ins: White chocolate chips, mini M&Ms, crushed Oreos, peanut butter chips, cacao nibs, or chopped nuts.
Flavor riffs: Swap vanilla for almond extract for an almond bark. Add 1 tablespoon cocoa powder for a double-chocolate version. Stir in 1 tablespoon peanut butter for a PB cookie dough.
Add protein powder (optional): If you want even more protein, add 1 scoop vanilla protein powder with the almond flour — just increase the maple syrup by 1 tablespoon to offset the dryness.
Love chocolate and cottage cheese together? My single-serve cottage cheese brownie is another quick fix.
Fridge (scoopable): Airtight container, up to 5 days. Stir before serving — it may firm up.
Freezer (bark): Store bark pieces in a single layer in a freezer bag or airtight container with parchment between layers. Keeps for up to 2 months.
Freezer (scoopable balls): Scoop into tablespoon-sized balls, freeze on a lined sheet, then transfer to a bag. Grab straight from the freezer — no thaw needed.
FAQ
Does cottage cheese cookie dough taste like cottage cheese?
Not at all. Once the cottage cheese is blended until completely smooth, the flavor disappears. What you taste is vanilla, maple syrup, and chocolate — just like real cookie dough. The cottage cheese is there for protein and creaminess, not flavor.
Can I make cottage cheese cookie dough without protein powder?
Yes — this recipe doesn’t use any protein powder at all. The cottage cheese provides the protein (about 14g per cup), and the almond flour gives the dough its body. No supplements needed.
Why is my cottage cheese cookie dough runny?
The most common cause is excess liquid in the cottage cheese. Fix it by draining your cottage cheese through a fine-mesh strainer before blending, or stir in 1–2 extra tablespoons of almond flour until the texture thickens. Using full-fat or 2% cottage cheese also helps.
How long does cottage cheese cookie dough last in the fridge?
Up to 5 days in an airtight container. The bark version lasts up to 2 months in the freezer. Both are great for meal prep.
Can I bake this cookie dough into actual cookies?
This recipe is designed to be eaten raw — no eggs, totally safe as-is. If you want bakeable cottage cheese cookies, try my cottage cheese chocolate chip cookies instead. They’re made with a slightly different ratio that holds up in the oven.
Is it safe to eat raw almond flour?
Yes. Commercially sold almond flour is made from blanched, processed almonds and is safe to consume without cooking. There are no raw eggs or raw wheat flour in this recipe, so it’s completely safe to eat unbaked.
Looking for more cottage cheese recipe ideas? Check out my 30 best cottage cheese recipes for even more high-protein inspiration.
Chocolate Topping (for bark)
Add the cottage cheese to a blender or food processor. Blend for 60–90 seconds until completely smooth and silky with no visible curds remaining.
Transfer the blended cottage cheese to a large mixing bowl. Add the almond flour, maple syrup, and vanilla extract. Stir until a thick cookie dough forms.
Fold in 1/4 cup chocolate chips until evenly distributed throughout the dough.
For scoopable cookie dough: Transfer the dough to an airtight container and refrigerate for 15–20 minutes to firm up. Serve chilled with a spoon.
Line a baking sheet with parchment paper. Transfer the cookie dough to the sheet. Place another piece of parchment paper on top and roll the dough to about 1/2-inch thickness.
Remove the top layer of parchment and place the baking sheet in the freezer for 5 minutes.
While the dough freezes, prepare the chocolate topping. Add 2 tablespoons of chocolate chips and 1/2 teaspoon coconut oil to a microwave-safe bowl. Microwave on high in 20-second increments, stirring between each, until the chocolate is fully melted and smooth.
Remove the baking sheet from the freezer. Spread the melted chocolate evenly over the top of the cookie dough layer.
Return the baking sheet to the freezer for 10 minutes, or until the chocolate is set and firm.
Remove from the freezer and break or cut the bark into pieces. Serve immediately or store in the freezer.
Sweetener swap: Honey can be used in place of maple syrup. Flavor variation: Use almond extract instead of vanilla for an almond cookie dough bark. Add protein powder (optional): Stir in 1 scoop vanilla protein powder with the almond flour. Add 1 extra tablespoon of maple syrup to offset dryness. Storage: Scoopable dough keeps in the fridge for up to 5 days. Bark pieces keep in the freezer in an airtight container (with parchment between layers) for up to 2 months.
I’ve tested every freezing method out there because frozen bananas are the backbone of half my recipe archive — smoothies, nice cream, banana bread, you name it. If you’ve got ripe bananas piling up on the counter, freezing them takes 5 minutes and means you’ll always have them ready when inspiration strikes.
Freezing bananas is the easiest way to save ripe bananas before they go bad. Peel, slice, flash-freeze on a baking sheet, and store in a freezer bag for up to 6 months. Frozen bananas blend into ultra-creamy smoothies, make instant nice cream, and work perfectly in banana bread and muffins — all with zero added sugar and zero waste.
Why You’ll Love Freezing Bananas
They make smoothies incredibly thick and creamy: Frozen bananas replace ice and add natural sweetness — no protein powder or sweetener needed.
They turn into instant nice cream: Blend frozen banana slices in a food processor and you have soft-serve ice cream in under 2 minutes. I’ve made so many nice cream flavors on FFF that I keep a gallon bag of frozen banana slices on standby at all times.
They save bananas from the trash: Instead of watching ripe bananas turn to mush, freeze them and use whenever you’re ready.
They work perfectly in baking: Thawed frozen bananas mash up beautifully for banana bread, muffins, and pancakes — no difference from fresh.
When to Freeze Bananas (Ripeness Guide)
Not all bananas are created equal when it comes to freezing. Here’s how to pick the right ripeness for what you’re making:
For smoothies and nice cream: Yellow with brown spots — peak sweetness without being mushy.
For banana bread and baking: Heavily spotted or brown-black peel — maximum sugar development and moisture.
Too green: Don’t freeze yet. Let them ripen at room temperature for 3–5 days.
Too far gone (liquified/fermented smell): Compost. Even freezing can’t save these.
Here’s the science: bananas convert starch to sugar as they ripen, which is why browner peels mean sweeter fruit. Freezing at peak ripeness locks in that sweetness so it’s there whenever you need it.
How to Freeze Banana Slices (Best for Smoothies)
This is the method I use most often — if you’re wondering how to freeze bananas for smoothies, this is it. Slices blend easily straight from the freezer, no thawing needed.
Peel and slice: Cut each banana into ½-inch rounds.
Line a baking sheet: Cover it with parchment paper.
Arrange in a single layer: Don’t let the slices touch — this prevents them from freezing into one giant clump.
Flash-freeze for 1–2 hours: Until completely solid.
Transfer to a freezer bag: Squeeze out as much air as possible before sealing.
Label with the date: Store for up to 6 months.
My tip: I count roughly how many slices come from each banana and write it on the bag (something like “~12 slices = 1 banana”). That way when a banana smoothie recipe calls for 1 banana, I know exactly how many slices to grab.
How to Freeze Whole Bananas (Best for Baking)
If you’re freezing bananas for banana bread or muffins, keeping them whole is the easiest approach. Most baking recipes call for “2 bananas” — whole frozen bananas make measuring a breeze.
Peel the banana: Always peel before freezing — frozen peels are nearly impossible to remove.
Place in a freezer bag or container: You can fit 3–4 bananas per gallon bag.
Freeze for up to 6 months: If you’re worried about sticking, flash-freeze on a baking sheet first, then transfer.
How to Freeze Mashed Bananas (Best for Baking Prep)
This method is perfect for banana bread meal-prep — all the mashing is done ahead of time so you can go straight from freezer to mixing bowl.
Mash ripe bananas: Use a fork for chunky or a blender for smooth puree.
Portion into measured amounts: ½-cup or 1-cup portions in freezer bags or silicone ice cube trays.
Lay bags flat and freeze: Once solid, stack them to save space.
Label with the date and portion size: Store for up to 6 months.
How to Prevent Frozen Bananas from Browning
Browning happens from air exposure (oxidation), not because the banana is going bad. Here’s how to keep your frozen bananas looking bright:
Airtight seal is everything: Bananas stay yellow for 3+ months in a tightly sealed container.
Squeeze air out of bags before sealing: A straw inserted at the corner works great for removing extra air.
Use rigid containers for long-term storage: Snap-lid containers protect better than bags if you have the freezer space.
Don’t panic if they darken slightly: A little browning is cosmetic only — flavor and nutrition are completely unaffected.
How to Thaw Frozen Bananas
For smoothies, don’t thaw at all — toss frozen slices straight into the blender. For baking, here are your options:
Room temperature: Set in a bowl for about 2 hours. Fastest no-tool option.
Refrigerator: Thaw overnight — best for planned baking prep.
Microwave: 50% power for 60–90 seconds. Quick but watch closely so they don’t cook.
Important for baking: When thawed bananas release brown liquid, strain it off before mashing. If you mash the liquid in, the batter gets too wet and baked goods come out dense and heavy. I learned this the hard way when a batch of banana muffins came out flat and gummy. Now I always strain the liquid off and the texture is perfect every time. If your recipe calls for milk or another liquid, you can replace some of it with the strained banana liquid instead — zero waste.
What to Use Frozen Bananas For
This is the fun part. Here are my favorite ways to use up that freezer stash:
Smoothies
Nice Cream
Baking
Tips for Freezing Bananas
Always peel before freezing: Frozen peels are a nightmare to remove.
Flash-freeze first, then bag: Skipping the baking-sheet step gives you one giant banana blob.
Use rigid containers for whole bananas, bags for slices: Bags save space for slices; containers protect whole bananas from getting crushed.
Date your bags: First in, first out. Use the oldest bananas first.
Buy in bulk when on sale: Bananas are the cheapest fruit — stock up, let them ripen on the counter, and freeze the whole batch.
Frequently Asked Questions
Can you freeze bananas?
Yes! Freezing bananas is one of the easiest ways to preserve them. Peel first, then freeze sliced, whole, or mashed. They’ll keep for up to 6 months and work great in smoothies, nice cream, and baking.
How long do frozen bananas last?
Frozen bananas stay good for up to 6 months. After that they’re still safe but may develop freezer burn and lose some flavor. For best quality, use within 3 months.
Is it better to freeze bananas with or without the peel?
Without the peel, always. Frozen banana peels are extremely difficult to remove and add no benefit. Peel before freezing to save yourself a headache later.
Can you freeze bananas for banana bread?
Absolutely. Freeze ripe bananas whole, then thaw at room temperature or in the microwave when you’re ready to bake. Strain off the brown liquid before mashing for best results — otherwise your banana bread can come out too dense.
How long does it take bananas to freeze?
Banana slices freeze solid in 1–2 hours on a baking sheet. Whole bananas take 4–6 hours. Both should be transferred to a sealed container once frozen.
Can you use frozen bananas in smoothies without thawing?
Yes — that’s one of the best uses! Toss frozen banana slices directly into the blender. They make smoothies thick and creamy without watering them down like ice does.
Sliced Bananas
Peel each banana and slice into ½-inch rounds.
Line a baking sheet with parchment paper and arrange slices in a single layer, ensuring they don’t touch.
Freeze for 1–2 hours until solid.
Transfer frozen slices to a freezer-safe bag or airtight container. Squeeze out excess air and seal tightly.
Label with the date. Store in the freezer for up to 6 months.
Whole Bananas
Peel each banana.
Place whole peeled bananas on a parchment-lined baking sheet, spaced apart.
Freeze for 4–6 hours until solid.
Transfer to a freezer-safe bag or container. Seal tightly and label with the date.
Store in the freezer for up to 6 months.
Mashed Bananas
Peel ripe bananas and mash with a fork until smooth (or puree in a blender).
Portion mashed banana into ½-cup or 1-cup amounts in freezer bags or silicone ice cube trays.
Lay bags flat in the freezer. Once frozen, stack to save space.
Label with the date and portion size. Store for up to 6 months.
For smoothies, use banana slices — they blend easily without thawing. For baking, use whole or mashed — thaw at room temperature for 2 hours or microwave at 50% power for 60–90 seconds. Strain off the brown liquid before mashing for better baked-good texture. Frozen bananas stay yellow for months in an airtight container. Browning is caused by air exposure, not spoilage. Count your slices per banana and write it on the bag so you know how many slices = 1 banana for recipes.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Prepare the Pan. Preheat the oven to 325°F. Lightly coat a 9×5-inch loaf pan with nonstick spray, then line it with parchment paper, leaving two sides overhanging. Spray the parchment as well.
Prep the Zucchini. Grate the zucchini and measure 2 loosely packed cups. To squeeze it dry, I usually wrap the zucchini in paper towels and squeeze with all my might until very little moisture remains.
Mix the Wet Ingredients (photo 1). In a large bowl, whisk together the eggs, honey, Greek yogurt, oil, and vanilla until smooth.
Add the Dry Ingredients (photo 2). Sprinkle the cinnamon, baking soda, and salt over the wet ingredients. Whisk briefly to combine. Add both flours, then stir just until the flour disappears. (Overmixing develops gluten and can make quick breads tough.)
Fold Everything Together (photo 3). Fold in the zucchini and chocolate chips.
Bake. Transfer the batter to the prepared loaf pan and smooth the top. Scatter a few extra chocolate chips over the surface. Bake for 50 to 60 minutes. Around the 50-minute mark, start checking for doneness. A toothpick inserted into the center should come out clean or with a few moist crumbs (melted chocolate doesn’t count) and the loaf should also spring back lightly when gently pressed in the center.
Cool. Let the bread cool in the pan for 10 minutes, then use the parchment handles to lift it onto a wire rack. Wait until it’s completely cool before slicing. ENJOY!
Sharing some of the best things we ate in Tokyo and some gluten-free picks!
Hi friends! How are you? I hope you had a wonderful weekend and hope that my US friends had a lovely 4th of July. We went to Mt. Lemmon with friends and it was perfection.
Before I head into today’s post, I wanted to share some amazing 4th of July deals that are still happening if you’re in the shopping mood. (TBR I’m always in the shopping mood)
Organifi- Hair Launch: Buy 3, Save 30% + 20% off with code FITNESSISTA here! I love their Gold, Green, Red, Shilajit gummies, and lately I’m obsessed with their hydrogen water tablets. Check it all out here.
EquiLife– up to 30% off sitewide, get a new tote on all orders over $149, and enjoy 25% off community favorites
My top choices:
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Melatonin
Lumebox– 45% off through tonight! If you don’t have one yet, I LOVE ours and use it every single day. The kids use it, too. Here’s the link.
Oliveda – huge sitewide discounts and a free F59 (my FAVE!) on orders. Check everything out here! I use the Olive Peeling, F59, Corrective Face Cream, Mint Shower Gel, and Olive Rose Skin Tint.
Farm Rio!!! 4th of July sale ends toniiiiight. Extra 50% off sale styles with code SALE50. I LOVE this dress.
Real talk
TBH it’s been a bit hard for me to blog lately. The nutshell version is that the blog landscape has been extra rough… I’ll share more in an upcoming post. For now, I’m trying to just enjoy a 90s summer with the girls (swimming, roller skating, time with friends, going to the mall) and reminiscing on our AMAZING trip to Japan and Korea.
We ate SO much delicious food that I still think about daily, and I wanted to share some of the highlights in today’s post
where we ate in Tokyo (and gluten-free picks!)
7-11
We had 7-11 every single day.
It’s funny because the 7-11 in the US leaves…much to be desired… but the 7-11s in Japan are packed with amazing food, desserts, snacks and drinks. Sushi, onigiri, pasta, fried chicken, sandwiches, smoothies, it was all incredible. Of course, I enjoyed the viral drinks (the C1000 is the best), multiple tuna onigiri, and everything muscat flavored.
(if you go, find these!! And send me some please lol)
We fell in love with muscat and of course we stocked up on all of the frozen muscat treats, gummies, and mints.
We all had so many onigiri 🙂 Tuna and mayo was the best!
Tsujiki fish market
The fish market is lined with hundreds of food stands and street vendors. The sashimi is the best I’ve had in my entire life. We also had a container of muscat grapes (so sweet and crunchy) and I also saw people walking around with skewers, crab legs, omelets, caramelized sweet potatoes, and sushi rolls.
We also stumbled upon a hidden gem that had fluffly gluten-free soufle pancakes.
They were sweet and light, and somehow not egg-y at all. We wanted to go back but we didn’t end up having time.
Omakase meal at Gluten-free Kushiage Sû
This meal was a top five culinary experience for me. I went to book a table in advance when I was looking for gluten-free dinner options, but it was booked out. I sent a message on IG asking to be considered if they had any last-minute cancelations, and they reached out the day before to let us know that spots had become available!
There were only seven seats in the restaurant, and everything was made fresh in house by chef Sû.
I started with a crisp and sweet glass of sparkling sake.
Everything is gluten-free and the kushiage consists of skewers. It’s a popular Japanese dish and everything is coated in Panko breadcrumbs and fried. Each flavor profile was completely different, using various meats, veggies, fish, and seasonal ingredients. This felt like an extra special treat for P and me, because usually we’re not able to eat fried or crispy things because… gluten.
Even though the skewers were fried, they were light, cripspy, not the least bit greasy, and incredibly flavorful.
Some of the highlights:
This braised beef tendon inside deep-fried tofu in dashi broth
Mackerel marinated in plum vinegar and sabayon sauce
Gluten-free crab cream croquet
The meal finished off with homemade apple ginger warabi mochi
Chef Sû is truly an artist and so incredibly talented. He does not speak English, but we used google translate with no probs at all. I highly highly recommend this experience if you’re going to Tokyo and have gluten-free friends or family members.
Ginza Senryo
We went for late-night sushi one evening and shared platters of rolls, sashimi, salad, pickled veggie, and best potato salad I’ve had in my life. I had another sparkling sake just to try the different options, you know? It’s worth mentioning here that all of the restaurant servers we encountered were so lovely; the service was above and beyond, but especially at this restaurant. The server was crouched down talking to the girls and was so sweet and friendly.
So tell me friend: what are some of your all-time favorite vacation meals?
My other top meals are:
– Alinea in Chicago
– The beach club in Mykonos
– Zucchini pasta in Sorrento
– Al pastor taco in Mexico with a Mexican coke
xo
Gina
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