This Sparkling Lemon Mint Mocktail is my favorite way to stay hydrated when I want something bright, bubbly, and a little bit fancy. It’s a citrus-forward refresher that balances tart lemon with a cool hint of mint, using a touch of honey for a more nourishing, natural sweetness. If you’re looking for a refreshing mocktail that isn’t loaded with sugar, this 5-ingredient recipe is the ultimate summer go-to. Simple, fizzy, and so good.
Ingredients
UnitsScale
1cupSparkling Water (plain or lemon flavored)
1/2 Fresh lemon, juiced (about 2 Tbsp)
1 tsp Honey (or sub maple syrup)
4–6 Fresh Mint Leaves
1cupIce
Instructions
Squeeze the juice of half a lemon into a tall glass.
Add the honey to the lemon juice and stir or whisk vigorously until fully dissolved. (Doing this before adding ice prevents the honey from seizing up!)
Next, tear the mint leaves to release the oils then drop them into the glass. Or slap the mint leaves between your palms to release the oils, then add to the glass. Then, fill the glass with ice.
Top with sparkling water and give the drink a gentle stir to combine.
Garnish with a slice of lemon and an extra sprig of mint and enjoy!
These strawberry shortcakes are incredibly soft, satisfying, and designed to let those juicy summer berries be the star. I wanted a recipe that hits all the nostalgic flavor notes while also giving some fiber and protein.
Using Greek yogurt is the secret to getting that perfectly tender, pillowy crumb. It adds a protein boost and creates a balanced treat that won’t weigh you down like a traditional butter-heavy biscuit. The slight tang from the yogurt cuts through the sweetness of the fruit for a bright, refreshing finish. It’s a simple, nourishing way to enjoy dessert or snack!
Ingredients
UnitsScale
2cupsAll Purpose Flour
2cupsWhite Whole Wheat Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1 1/2cupsGreek Yogurt
2/3cupHoney
2 Eggs
2 tsp Vanilla Extract
Topping:
1 Egg
1 Tbsp Water
2 Tbsp Turbinado Sugar
To Serve:
Fresh Strawberries, sliced
Greek Yogurt
Honey
Instructions
Preheat oven to 425° F. Line a baking sheet with parchment paper or lightly grease.
In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together Greek yogurt, eggs, vanilla, and honey until smooth.
Next, add the wet ingredients into the dry ingredients and stir with a spatula until a soft dough forms.
Turn the dough out onto a lightly floured surface and gently roll or pat out to about 1/2-inch thick.
Use a large biscuit cutter, or upside down glass to cut the shortcakes out. Reforming the dough and cutting again as needed.
Place the shortcakes on to your prepared baking sheet.
In a small bowl, whisky together the egg and water, then brush over the tops. Sprinkle with turbinado sugar.
Bake for 20-25 minutes until the tops are just golden brown.
Allow to cool on a wire rack for 10-15 minutes.
To Serve:
In a small bowl mix 1/2 cup Greek Yogurt and 1-2 tsp honey.
When ready to serve. slice the shortcakes length wise, or use a fork to prick around the edge and then pull the shortcake apart.
To the bottom portion spread the Greek Yogurt honey mixture, top with strawberries and enjoy!
These Mediterranean Baked Eggs are the kind of meal that makes healthy eating feel simple. Packed with protein and made with eggs, spinach, bell pepper, and feta, this easy recipe comes together in just 20 minutes.
You get creamy eggs, salty feta, and flavorful veggies in one dish that actually keeps you full. Perfect for a quick breakfast, simple brunch, or even a light, balanced dinner. Add a slice of sourdough to scoop up those jammy eggs, and you’ve got a nourishing, satisfying meal you’ll want to make on repeat.
Ingredients
UnitsScale
4 Eggs
1/2cupRaw Baby Spinach
2 Tbsp Diced Bell Pepper
2 Tbsp Feta cheese
Salt & Pepper
Instructions
Preheat oven to 375°F. Spray two ramekins with nonstick spray, and place on a sheet tray.
Add two eggs to each ramekin. Top with a handful of torn baby spinach, 2 tbsp diced bell pepper, 1 tbsp of feta, pinch of salt and pepper.
Place into the oven and bake for 15 minutes until the eggs are set. (Tip, broil for the last minute to get crispy edges!)
Allow to cool for a minute before digging in. Serve with a slice of sourdough toast to tip into the eggs. Enjoy
These Healthy Lemon Poppyseed Muffins are the perfect lemon poppy seed muffins—light, zesty, and made with wholesome ingredients. I used a blend of white whole wheat and oat flour for a fluffy texture, and sweetened them naturally with honey and unsweetened applesauce.
The combination of Greek yogurt and olive oil keeps them incredibly moist, while a triple-hit of lemon zest and juice gives them a bright, fresh flavor. They’re a simple, nutrient-dense option that’s great for a quick breakfast or a light snack.
Ingredients
UnitsScale
1cupWhite Whole Wheat Flour
1/2cupOat Flour
1 Tbsp Ground Flaxseed
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1 1/2 Tbsp Poppy Seeds
Zest of 3 Lemons
2 Tbsp Lemon Juice
2 Eggs
1/2cupGreek Yogurt
1/2cupHoney
1/4cupUnsweetened Applesauce
1/4cupOlive Oil
2 tsp Vanilla Extract
Optional Glaze Topping:
1/3cupPowdered Sugar
2–3 tsp Milk
Instructions
Preheat oven to 350°F. Grease a 12-cup muffin tin or line with muffin liners. Set aside.
In a large bowl, whisk together the flours, flaxseed, baking powder, baking soda, salt and poppy seeds.
In a separate bowl whisk together the lemon zest, lemon juice, eggs, Greek yogurt, honey, applesauce, olive oil, and vanilla extract until smooth.
Pour the the wet ingredients into the dry ingredients and gently stir with a spatula until just combined (don’t over mix here!).
Scoop the batter evenly into the prepared muffin pan.
Bake for 20-25 minutes, until just golden brown.
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Optional Glaze:
Whisk together the powdered sugar and milk until smooth, Drizzle over cooled muffins. Enjoy!
These Lemon Cardamom Tea Cookies are soft, lightly sweetened, and full of fresh, bright flavor from real lemon zest and warm cardamom. Made with a mix of whole grain and almond flours, and sweetened with honey and a touch of brown sugar, they strike that perfect balance—just enough sweetness with a cozy hint of spice. Perfect with your afternoon coffee or tea when you want something that feels a little special, and still nourishing.
Ingredients
UnitsScale
2 Tbsp Olive Oil
2 Tbsp Unsalted Butter, softened
1/4cupHoney
1/4cupBrown Sugar
1 Lemon, Zested + 1 tsp Lemon Juice
1 Egg
1/2 tsp Vanilla Extract
1cupWhite Whole Wheat Flour
1/2cupAlmond Flour
1/4cupOat Flour
3 tsp Cardamom
1 1/2 tsp Baking Powder
1/4 tsp Kosher Salt
Instructions
Preheat the oven to 350°F. Line a sheet pan with parchment paper or a silpat mat and set aside.
In a large bowl, whisk together the olive oil, softened butter, honey, brown sugar, lemon zest, lemon juice, egg, and vanilla extract until smooth.
Next, combine the dry ingredients. In a medium bowl, whisk together the white whole wheat flour, almond flour, oat flour, cardamom, baking powder, and salt.
Then, add the dry ingredients to the wet ingredients and stir with a spatula until a soft dough forms. The dough will look like thick wet sand.
Using a 1½-inch cookie scoop, portion the dough onto the prepared sheet pan, spacing the cookies a couple inches apart, they won’t spread very much.
Place into the oven and bake for 10-12 minutes until the cookies are slightly golden brown. Take care to not overcook here, we want a soft center.
Move cookies to a wired rack and allow to cool slightly before serving. Enjoy!
This High-Protein Adult Lunchable is packed with ~30g protein and comes together in just 10 minutes. Hard-boiled eggs, cheddar, hummus, almonds, crunchy veggies, whole-grain crackers, and fresh grapes make a balanced, satisfying lunch that’s easy to assemble, full of flavor, and perfect for meal prep or busy weekdays.
Ingredients
UnitsScale
2 Hard Boiled Eggs
1ozCheddar Cheese
2 Tbsp Hummus
1ozAlmonds
4–5 Whole Grain Crackers
1/2cupCucumber slices
1/2cupGrapes
Instructions
Grab a lunch container with dividers.
Place 2 hard boiled eggs into the container. Sprinkle with everything bagel seasoning.
Add the 1 oz cheddar cheese, 1 oz almonds to the container.
Add 4-5 whole grain crackers.
Add 1/2 cup cucumber slices and 1/2 cup grapes.
Spoon 2 tbsp of hummus into a small section.
Pop a lid on and put the container into the fridge and meal prep is done!
High-Protein Ground Turkey Taco Bowls are bursting with bold, savory flavor and make meal prep exciting. Tender turkey, smoky roasted sweet potatoes, black beans, and melty cheddar come together in a bowl that’s hearty, satisfying, and packed with protein. Top with avocado, salsa, or Greek yogurt for a customizable lunch or dinner that’ll keep you full and energized all week.
Ingredients
UnitsScale
Main Ingredients:
1 1/2lbLean Ground Turkey
2cupsBlack Beans, drained and rinsed (~1 1/2 cans)
3cupsSweet Potato, peeled and diced into 1/2-inch pieces (about 2 medium sweet potatoes)
4cupsMixed Greens or Spinach
1cupCheddar Cheese, shredded
Spices for Sweet Potatoes:
1/2 tsp Chili Powder
1/2 tsp Cumin
Smoked Paprika
1/4 tsp Kosher Salt
1/4 tsp Black Pepper
Spices for Turkey Taco Seasoning:
1 1/2 tsp Chili Powder
3/4 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Dried Oregano
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
Optional Toppings:
Salsa
Hot Sauce
Greek Yogurt
Avocado
Instructions
Roast the Sweet Potatoes:
Preheat oven to 425° F. Cover a large sheet tray with foil and set aside.
Pour 2 tsp olive oil onto the sheet tray, then add the diced sweet potato.
Season the sweet potatoes with 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/4 tsp salt and 1/4 tsp black pepper.
Stir together to evenly coat the potatoes. Roast for 20-25 minutes stirring halfway, until the sweet potatoes are tender and lightly caramelized.
Cook the Ground Turkey:
Heat a large skillet over medium heat. Add 2 tsp olive oil.
Add the ground turkey and cook, breaking it into small crumbles, until fully browned (7-8 minutes).
Add the spices, 1 1/2 tsp chili powder, 3/4 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp onion powder. 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp pepper.
Stir to combine and cook for another 1-2 minutes for the spices to season the meat.
Assemble the Bowls:
Divide the 4 cups of greens into 4 containers.
Top each with 1/4 of the turkey mixture, then 1/2 cup of the rinsed black beans.
Next add 3/4 cup of the roasted sweet potatoes to each container or bowl. Top with 1/4 cup cheese per serving.
Seal with an airtight lid and place into the refrigerator until you are ready to enjoy.
When you are ready to eat, heat the bowls in the microwave for 2-3 minutes, top with any additional toppings you like (my fav is a little hot sauce!) and enjoy!
Dishes will keep well in the refrigerator for 3-4 days.
This Asian Chicken Mason Jar Salad is a registered dietitian–approved meal prep that proves healthy lunches don’t have to be boring. With tender chicken, crisp vegetables, edamame, and a bold sesame-ginger dressing, it delivers the perfect balance of protein, fiber, and fresh flavor. Prep it ahead for a nourishing, satisfying lunch that makes busy weekdays easier.
Ingredients
UnitsScale
Dressing:
1 Tbsp Soy Sauce (low-sodium)
1 Tbsp Rice Wine Vinegar
1 tsp Sesame Oil
1 tsp Honey
1 tsp Sriracha
1 Clove Garlic, minced
1/4 tsp Ground Ginger
Salad:
4oz Cooked Chicken Breast, diced
1/4cupEdamame (shelled)
1/2cupRed Cabbage, shredded
1/4cupCarrots, shredded
1/4 Red Bell Pepper, thinly sliced
1/4cupMandarin Orange Sements
1 Green Onion, minced
1cupMixed Greens
2 Tbsp Sliced Almonds
1 tsp Sesame Seeds
Instructions
To the bottom of a mason jar, add all dressing ingredients and whisk together.
Next layer the salad ingredients. Start with the chicken, then top with edamame, cabbage, carrots, bell pepper, mandarin oranges, green onion, mixed greens, sliced almonds and sesame seeds.
Put a lid on your mason jar to keep it airtight and fresh then pop into the refrigerator.
Salad will keep well in the refrigerator for 2-3 days.
These no-bake German Chocolate Cake Bars have a rich chocolatey base, a coconut-pecan layer, and a simple dark chocolate topping. They’re so good, have all the classic German chocolate cake flavors, and are naturally sweetened with dates and maple syrup for a healthier take on a favorite.
Ingredients
UnitsScale
1cup Pitted Dates
1cup + 1/2 Pecans, Chopped
1cup + 2/3 cup Unsweetened Shredded Coconut
1 + 1/2 tsp Vanilla Extract
Pinch Salt
1/2cupCashew Butter
1/4cupMaple Syrup
1/3cupDark Chocolate Chips
1/2 tsp Coconut Oil
Instructions
Chocolate Base Layer:
Line an 8 x 8-inch pan with parchment paper, set aside.
Place 1 cup pitted dates into a food processor. Process until the dates are broken down into small pieces
Then, add the pecans 2/3 cup coconut, 1 tsp vanilla and pinch of salt.
Process the mixture until it is combined and sticks together but still has some texture to it.
Pour the mixture into your prepared pan and using a measuring cup or bottom of a cup, press the mixture firmly and evenly into the pan. Set aside while you make the “frosting” layer.
Coconut “Frosting” Layer
In a medium sized bowl, combine 1 cup coconut, 1/2 cup chopped pecans, 1/2 cup cashew butter, 1/4 cup maple syrup and 1/2 tsp vanilla extract.
Stir together with a spatula until well combined.
Then, spread the mixture evenly over the chocolate base layer, pressing with your spatula as needed.
Chocolate Topping
In a small, microwave-safe bowl, add the 1/3 cup dark chocolate chips and 1/2 tsp coconut oil.
Microwave on 25 second intervals, stirring in between each one, until the chocolate is melted.
Next, pour the melted chocolate over top of the coconut layer and spread evenly with a spatula.
Top with an extra tablespoon of coconut to make them extra pretty!
Chill and Serve
Refrigerate the bars for at least 1-2 hours until firm.
These Fluffy Whole Wheat Pancakes come together in one bowl and use 100% white whole wheat flour, so they’re hearty without being heavy. Lightly sweetened with maple syrup and perfectly soft, they’re great for slow weekend mornings or making ahead for busy weekdays. Cozy, simple, and no extra dishes.
Ingredients
UnitsScale
3cupsWhite Whole Wheat Flour
1 1/2 Tbsp Baking Powder
1 1/2 tsp Ground Cinnamon
3/4 tsp Kosher Salt
2cups + 2 tbspMilk
3 Eggs
1/4cupMaple Syrup
4 Tbsp Unsalted Butter, melted
Instructions
In a large bowl, whisk together the milk, eggs, maple syrup, and melted butter until smooth.
Add the flour, baking powder, cinnamon, and salt directly to the same bowl.
Whisk ingredients together until just combined. Take care not to overmix, some lumps are okay.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook the pancake for another 1-2 minutes until golden brown and cooked through.
Serve warm with your favorite toppings like fresh berries, blackberry compote, or more maple syrup. Enjoy!
This nourishing, creamy tortellini soup gets its cozy texture from blended veggies and is loaded with Italian turkey sausage, kale, and cheese tortellini. It’s a veggie-packed, protein-rich, one-pot meal that’s comforting, satisfying, and perfect for busy weeknights or easy meal prep.
Ingredients
UnitsScale
2 Tbsp Olive Oil
16ozItalian Turkey Sausage
1 Yellow Onion, small diced
2 Carrots, small diced
2 Celery Stalks, small diced
4 Cloves Garlic, minced
2 Tbsp Sundried Tomatoes, minced
1 tsp Oregano
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
28ozCrushed Tomatoes
7cupsChicken Stock
2cupsKale, finely chopped
10ozCheese Tortellini
1/4 tsp Crushed Red Pepper
1/4cupParmesan cheese (plus more for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian turkey sausage and cook, breaking it up with a spoon, until browned and cooked through. Transfer the sausage to a paper towel–lined plate and set aside.
In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Add the garlic, sundried tomatoes, and oregano. Cook for about 30 seconds, until fragrant.
Next, pour in the crushed tomatoes and chicken stock. Stir to combine, scraping the pan to get the good and brown bits! Then, add ½ teaspoon salt and ½ teaspoon black pepper and bring to a gentle boil.
Reduce heat and simmer for 10–15 minutes to let the flavors come together.
Using an immersion blender, carefully blend the soup until mostly smooth (or to your desired texture).
Stir in the kale, cheese tortellini, crushed red pepper, and the cooked sausage. Simmer for 5–7 minutes, or until the tortellini is tender.
Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning as needed.
Soft, fluffy pumpkin sourdough cinnamon rolls loaded with warm spices and a sweet, cozy filling. The pumpkin keeps them extra tender, the sourdough adds great flavor, and the whole pan makes your kitchen smell incredible. Perfect for slow weekends, fall brunch, or anytime you want a homemade treat that feels a little special.
Ingredients
UnitsScale
Dough:
1/2cupSourdough Starter
1/2cupMilk
3/4cupPumpkin Puree
2 Tbsp Melted Butter
1 Egg
1/2cupMaple Syrup
1 1/4 tsp Yeast
2 tsp Vanilla Extract
3cupsAll Purpose Flour
1/2cupWhole Wheat Flour
2 Tbsp Pumpkin Pie Spice
1 tsp Kosher Salt
1/2 tsp Baking Soda
Filling:
2 Tbsp Melted Butter
1/4cupBrown Sugar
1 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
Glaze:
1 1/2cupPowdered Sugar
1 1/2 – 2 tbsp Milk
Instructions
Prepare the Dough: To the bowl of a stand mixer add the starter, milk, pumpkin puree, melted butter, egg, maple syrup, vanilla extract and yeast. Mix together until fully incorporated.
Add Dry Ingredients: In a separate bowl, whisk together the all purpose flour, whole wheat flour, pumpkin pie spice, salt and baking soda. Then, slowly and gradually add the dry ingredients into the we mixture, stirring in between, until a soft dough forms.
Knead the Dough: Using the dough hook, knead the dough for 2-3 minutes until it becomes smooth and elastic. Cover your stand mixer bowl and allow the dough to rise in a warm place for 1-2 hours, or until doubled in size.
Roll and Fill: Roll out the dough on a lightly floured surface into a rectangle about 8″ x 16″. Spread the melted butter over the dough, then sprinkle evenly with the filling mixture.
Shape the Rolls: Starting from the top, long side, roll up the dough into a tight log roll. Pinch the seam to seal the rolls. Next, cut the log into 12 equal pieces. (Tip: Cut the log in half, then cut each half, in half again, then cut into 3.)
Place the rolls into a greased 9×13″ baking pan, cover with aluminum foil, and allow to rise for an additional 45-60 minutes. The rolls should be nice and puffy and fill your pan.
Bake the Rolls: Preheat your oven to 375°F. Place the rolls into the oven and bake for 25-30 minutes until golden on top and cooked through.
Make the Glaze: While the rolls bake, mix up the glaze. In a small bowl whisk together the powdered sugar and milk.
Glaze the Rolls: Let the rolls cool slightly for 5 minutes. Then drizzle the glaze over top.
These almond flour blueberry pancakes are light, fluffy, naturally gluten-free, and made with simple real-food ingredients. Perfect for a nourishing breakfast or weekend brunch, they come together quickly and pack in protein, fiber, and antioxidants. Serve them warm with a pat of butter, maple syrup and extra berries.
Ingredients
UnitsScale
2 Eggs
1/2cupAlmond Milk
1 Tbsp Maple Syrup
1 tsp Vanilla Extract
1/2 tsp Lemon Zest
1 1/2cupsAlmond Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon
1/8 tsp Salt
1/2cupBlueberries (fresh or frozen)
Instructions
In a medium mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, and lemon zest until smooth.
Add the almond flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined. The batter will be slightly thick.
Using a spatula, gently fold in the blueberries.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
Scoop about 1/4 cup of batter per pancake onto your pan. Cook for 2–3 minutes, until the bubble start to form on top, the edges look set and the bottom is golden. Flip and cook another 1–2 minutes.
Continue with the remaining batter. If pancakes start browning too quickly, reduce the heat slightly.
Serve warm with more berries and maple syrup. Enjoy!
These air fryer apple fritters are everything you love about the classic fall treat, without the deep fryer. Crispy on the outside, soft and fluffy on the inside, and drizzled with a simple glaze, this easy apple fritters air fryer recipe comes together in just 20 minutes.
Made with Greek yogurt and whole wheat flour, each fritter delivers 5 grams of protein and a solid boost of fiber. Whether you are craving a cozy breakfast, a weekend brunch treat, or a lighter dessert, this recipe checks every box.
Why You Will Love This Recipe
Ready in 20 minutes. This apple fritters air fryer recipe is a true weekday-friendly win.
No deep fryer needed. You get a golden, crispy exterior without a pot of oil in sight.
Packed with nutrition. Greek yogurt and whole wheat flour bring 5g of protein and 2g of fiber to every single fritter.
Crowd pleaser. Kids and adults both love these, making them perfect for brunch, snack time, or a cozy fall dessert.
Ingredients
Fritters:
1 cup Greek yogurt
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp cardamom
3 tbsp maple syrup
2 large apples, diced small
Glaze:
1/2 cup powdered sugar
1 tbsp milk
How to Make Air Fryer Apple Fritters
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Add the Greek yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about 1/4 cup mounds of batter into the air fryer basket, about 5 to 6 at a time depending on the size of your air fryer.
Air fry for 8 minutes. Then increase the temperature to 400°F and air fry for an additional 1 to 2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small bowl, whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Variations and Substitutions
Flour: All-purpose flour works just as well if you do not have white whole wheat on hand.
Sweetener: Swap the maple syrup for honey in equal amounts.
Spices: Add a pinch of nutmeg alongside the cinnamon and cardamom for a little extra warmth.
Glaze: Stir a tiny splash of vanilla extract into the glaze for added depth of flavor.
Apples: Any baking apple works here. Honeycrisp, Fuji, and Gala are naturally sweet, while Granny Smith gives you a slightly tarter fritter.
Dairy free: Use a plain coconut or almond milk yogurt in place of Greek yogurt and a splash of non-dairy milk in the glaze.
How to Store Air Fryer Apple Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. For best results, keep the glaze separate and drizzle it on after reheating. To freeze, place unglazed fritters in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months.
To reheat, pop them back in the air fryer at 350°F for 2 to 3 minutes straight from the fridge, or 5 to 6 minutes from frozen. They crisp right back up like fresh.
How to Serve Air Fryer Apple Fritters
These air fryer apple fritters are best served warm, right after glazing. A few ways to enjoy them:
As a fall breakfast or brunch alongside scrambled eggs and coffee
As a lighter dessert with a small scoop of vanilla yogurt or ice cream
As an after-school snack the whole family will reach for
On a holiday brunch spread next to other seasonal favorites
A dusting of cinnamon sugar on top right before serving takes them over the top if you want to skip the glaze entirely.
Frequently Asked Questions
Can you air fry apple fritters?
Absolutely. Air frying apple fritters works beautifully and is actually one of the best ways to make them at home. The hot circulating air creates a crispy, golden exterior while keeping the inside soft and fluffy, no deep fryer or pot of oil required.
How long do you air fry apple fritters?
These air fryer apple fritters cook for 8 minutes at 350°F, then 1 to 2 more minutes at 400°F to get the tops deep golden brown. Total cook time is about 10 minutes per batch.
Can you bake or air fry apple fritters?
You can do both, but the air fryer gives you a much crispier result than the oven in less time. Baking tends to produce a softer, more cake-like texture. If you have an air fryer, it is the way to go for that classic fritter finish.
How do you make air fryer apple fritters?
Mix your dry ingredients, fold in Greek yogurt, maple syrup, and diced apples to form a thick batter, then scoop into a preheated air fryer and cook at 350°F for 8 minutes followed by 1 to 2 minutes at 400°F. Drizzle with a simple powdered sugar glaze and serve warm. Full instructions are in the recipe card above.
Is an apple fritter considered a donut?
Technically yes, apple fritters are a type of donut. Traditional versions are made from a yeasted or batter-based dough mixed with apple pieces and deep fried, just like a donut. This version skips the deep fry and uses Greek yogurt for a lighter, higher-protein take on the classic.
Can an air fryer make food taste like it has been fried?
It gets pretty close, especially with recipes like these air fryer apple fritters that are designed for the appliance from the start. The key is finishing at a higher temperature, not overcrowding the basket, and using a light spray of oil so the exterior gets that satisfying crisp.
Air Fryer Apple Fritters are a lightened-up twist on the classic fall favorite—crispy on the outside, soft and fluffy inside, and made with wholesome ingredients. Each fritter packs 5g of protein and a boost of fiber for a more nourishing sweet treat. Perfect for a cozy breakfast, brunch, or healthier dessert made right in your air fryer!
Ingredients
UnitsScale
1cupGreek Yogurt
1cupWhite Whole Wheat Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla extract
1 1/2 tsp Cinnamon
1/2 tsp Cardamom
3 tbsp Maple Syrup
2 Large Apples, diced small
Glaze
1/2cupPowdered Sugar
1 tbsp Milk
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Next, add the Greek Yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about ¼ cup mounds of batter into the air fryer basket (about 5–6 at a time, depending on the size of your air fryer).
Air fry for 8 minutes. Then increase the temperature to 400 F and air fry for an additional 1-2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small mixing bowl whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Mini Pumpkin Dutch Baby Pancakes are the ultimate cozy fall breakfast—light, fluffy, and full of warm pumpkin spice flavor. With a boost of vitamin A and fiber from real pumpkin, they’re a tasty (and nourishing) way to celebrate pumpkin season.
Ingredients
UnitsScale
2 tbsp Butter, melted
3/4cupMilk
1/4cupPumpkin Puree
3 Eggs
3 tbsp Maple Syrup
1 tsp Vanilla Extract
1/2cupAll Purpose Flour
1/4cupWhole Wheat Flour
1 tsp Pumpkin Pie Spice
1/4 tsp Ground Cinnamon
Pinch Salt
Instructions
Preheat your oven to 400°F. Lightly coat a 12-cup muffin tin with nonstick spray or oil, place onto a large sheet pan, and set aside.
Add all ingredients to a high-powered blender and blend until the batter is completely smooth.
Blend until batter is smooth and no lumps remain.
Pour the batter evenly into the 12 muffin cups.
Place into the oven and bake for 25 minutes until the pancakes are puffed and slightly golden.
Dust with powdered sugar (or your favorite toppings) and enjoy warm!
Buffalo Salmon Bowls are my twist on classic buffalo flavors—roasted salmon tossed in a tangy, creamy yogurt-hot sauce. Loaded with brown rice, fresh veggies, and a little feta, they’re flavorful, protein-packed, and ridiculously easy to throw together.
Ingredients
Scale
For the Salmon and Sauce:
2 lbs Salmon, skin removed, diced into 1-inch pieces
3/4 cup Greek Yogurt
1/4 cup Hot Sauce
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Lemon Zest
1/2 tsp Salt
1/2 tsp Pepper
For the Bowl:
2 Cups, Cooked Brown Rice
1 Cucumber, peeled and sliced
1 cup Shredded Carrot
1 cup Edamame
1/2 cup Crumbled Feta Cheese
4 Scallions, minced
Instructions
Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
Make the buffalo sauce: In a large bowl, whisk together Greek yogurt, hot sauce, smoked paprika, garlic powder, onion powder, lemon zest, salt, and pepper until smooth.
Coat the salmon: Place salmon cubes on the prepared sheet pan. Add 1/3 of the buffalo sauce and toss with a spatula to coat evenly.
Roast the salmon: Bake for 15–20 minutes, or until salmon is cooked through (145°F) with lightly browned, crispy edges.
Prep the vegetables: While the salmon roasts, peel and slice the cucumber, shred the carrots, and mince the scallions.
Assemble the bowls: Add 1/2 cup of cooked brown rice to the bottom of each bowl. Top with 1/4 of the roasted salmon, then add vegetables as desired. Sprinkle 1–2 tbsp crumbled feta cheese over the top and drizzle with remaining buffalo sauce. Enjoy!
These fudgy Chickpea Brownies are packed with protein and made with simple ingredients like chickpeas, almond butter, and cocoa powder, naturally sweetened with maple syrup. Perfect for chocolate cravings, or when you want something delicious and good for you too—they’re easy to make, gluten-free, and loaded with chocolate chips.
Ingredients
UnitsScale
1 can, 15ozChickpeas, drained and rinsed
1/3cup Almond Butter
1Egg
1/2cupMaple Syrup
2 tbsp Brewed Coffee
1/2tspVanilla Extract
1/4cupAlmond Flour
1/4 Cocoa Powder
1/2tspBaking Powder
1/4tspBaking Soda
1/2tspKosher Salt
1/3cupChocolate Chips +2 tablespoons for top
Instructions
Preheat the oven to 350°F. Lightly spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
In a food processor, combine all ingredients except the chocolate chips. Process until the batter is completely smooth, about 2–3 minutes.
Gently fold in ⅓ cup of chocolate chips using a spatula.
Spread the batter evenly in the prepared pan, tapping the pan lightly on the counter to level it. Sprinkle the remaining 2 tablespoons of chocolate chips on top.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly browned.
Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares. Serve and enjoy.
This creamy pineapple coconut sorbet is bursting with tropical flavor—naturally sweetened with maple syrup and made with just four simple ingredients. It’s the perfect refreshing treat for hot days, no ice cream maker required!
Ingredients
UnitsScale
16oz Frozen Pineapple
1 Can, 14oz Canned Coconut Milk
2 tbsp Maple Syrup
1 tbsp Lime juice
Instructions
In the bowl of a food processor or blender, add the pineapple, coconut milk, maple syrup and lime juice.
Process for 1-2 minutes until the fruit mixture becomes smooth.
After the mixture becomes smooth and cohesive, put the sorbet into a freezer container and place into the freezer 5-6 hours to fully freeze.
When you are ready to serve, remove from the freezer, scoop into a pretty bowl and enjoy!
Simple, quick and packed with flavor, this easy sheet pan gnocchi with chicken sausage and veggies is a one-pan dinner perfect for weeknights! Made with gnocchi, packed with veggies and fiber it all comes together in under 40 minutes—no boiling required! A drizzle of spinach pesto adds a fresh, herby finish.
Ingredients
Scale
3 tbsp Olive Oil
12ozItalian Chicken Sausages, sliced into rounds
1 (16oz) Package Shelf-Stable Potato Gnocchi
1 Large Head Broccoli, cut into florets (about 3 cups)
2, Bell Peppers (1 Yellow, 1 Red) seeded and chopped into 1-inch pieces
1 (15 oz Can) Chickpeas, drained and rinsed for drizzling
Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil.
On the sheet pan, toss together the olive oil, sliced chicken sausage, gnocchi, broccoli, and chickpeas until everything is well coated.
Spread the mixture into an even layer and bake for 25 minutes, or until the gnocchi is tender and the broccoli is mostly cooked through.
Increase the oven temperature to 425°F. Add the bell peppers to the sheet pan and give everything a quick toss. Return to the oven and roast for another 5–7 minutes, until the peppers are just softened and the broccoli is starting to char on the edges.
Remove from the oven and drizzle with spinach pesto just before serving.
Healthy Date Snickers Bars are made with just 4 wholesome ingredients—dates, peanuts, peanut butter, and dark chocolate—for a naturally sweet, chewy, and satisfying treat. No baking, no added sugar, and no fuss. They’re the perfect better-for-you version of a classic favorite—great for meal prep, lunchbox treats, or an afternoon pick-me-up!
Ingredients
UnitsScale
1cup Pitted Dates
1/2cup + 2tbspPeanuts
2/3cupNatural Peanut Butter
1/2cupChocolate Chips
Instructions
Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides. Set aside.
Add the dates to a food processor and plus until broke down into small, pea-size pieces.
Add 1/2 cup of peanuts and process for 30 seconds to 1 minute until the mixture starts to stick together when pressed between your fingers. (Careful not to touch the blade!)
Transfer the mixture to the prepared pan and press it firmly and evenly into the bottom using your hands or the bottom of a measuring cup.
Spread the peanut butter evenly over the date layer.
In a microwave safe bowl, melt the chocolate chips in 25-second intervals, stirring between each, until smooth.
Pour the melted chocolate over the peanut butter layer and spread evenly with a spatula.
Finely chop the remaining 2 tbsp peanuts and sprinkle over the chocolate.
Greek Yogurt Layered Taco Dip is a lighter, protein-packed take on classic, layered taco dip! With refried black beans, crisp veggies, cheddar cheese, and creamy Greek yogurt, it’s perfect for parties, meal prep, or an easy weeknight dinner. Big flavor, better ingredients!
1/4 cup Pickled Jalapeño or Banana Peppers (optional but excellent!)
2 cups Baby Spinach, chopped
1 – 1 1/2 cups Grated Sharp Cheddar Cheese
2 tbsp Scallions, minced (optional)
Instructions
Spread the refried black beans evenly in the bottom of a 9×13 pan.
Next, in a medium sized bowl, add the Greek Yogurt and fajita seasoning or taco seasoning. Mix together to combine. Then, spread the mixture evenly over top of the black beans.
Top with diced tomato, pickled jalapeño or banana peppers (if using), chopped spinach, and finally, cheddar cheese. Sprinkle scallions on top if using.
Cover and place into the refrigerator until ready to enjoy.
Serve with sliced veggies and tortilla chips, enjoy!
This Chocolate Hazelnut Protein Granola is made with hearty oats, crunchy hazelnuts, rich cocoa, and naturally sweetened with maple syrup. Packed with protein and simple, wholesome ingredients, it’s the perfect easy recipe for a healthy breakfast or snack.
Protein-Packed Waffles are bursting with fresh blueberry and lemon flavor, delivering 21g of protein per waffle to keep you full and energized. These freezer-friendly waffles are perfect for meal prep and made with wholesome ingredients.
Preheat waffle iron, then move on to mixing up the waffle batter.
In a large bowl, add the eggs, Greek Yogurt, maple syrup, 1 tbsp milk, vanilla extract, lemon zest and lemon juice. Whisk together until combined and slightly frothy.
Then add in the dry ingredients. Oat flour, protein powder, baking powder, salt, cinnamon and cardamom. Whisk together until just combined.
Next, fold in the blueberries and add stir together with a spatula.
Cook the waffles according to your waffle maker settings. This batter will make 4 large Belgian-style waffles. Enjoy!
This bowl was inspired by one of my favorite things on the Modern Market menu—and it’s even better homemade. Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies is full of flavor and makes a perfect healthy lunch or easy meal prep for the week. You’ve got sesame-glazed tofu, quinoa, roasted broccoli with a little kick, shredded carrots, cabbage slaw, and that creamy peanut mango sauce that pulls it all together. It’s colorful, craveable, and super satisfying.
Ingredients
UnitsScale
Tofu Glaze:
14ozExtra Firm Tofu, sliced into 1/2 inch pieces
4 tbsp Soy Sauce
1 tbsp Rice Wine Vinegar
2 tsp Sesame Oil
1 tbsp Agave (or maple syrup)
1 tsp Ginger, grated
1 Clove Garlic. minced
1 tsp Sriracha (optional, for heat)
Quinoa & Veggies:
1cup Cooked Quinoa
2 Carrots, grated
1cupBroccoli florets
1/2 tsp Crushed Red Pepper Flakes
2cupsRed Cabbage, shredded
1 tbsp Rice Wine Vinegar
Mango Peanut Dressing:
1/2cupMango (fresh or thawed frozen)
1/4cupCreamy Peanut Butter
2 tbsp Soy Sauce
2 tbsp Rice Wine Vinegar
1 tbsp Water
Optional, sriracha to taste
Instructions
1. Marinate the Tofu:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, agave, ginger, garlic, and sriracha. Place tofu slices in a shallow dish and pour marinade over top. Cover and refrigerate for at least 30 minutes, ideally up to 4 hours.
2. Make the Mango Peanut Dressing
In a blender or food processor, combine mango, peanut butter, soy sauce, rice vinegar, and water. Blend until smooth and creamy. Taste and adjust seasoning—add a splash of water to thin or a squirt of sriracha for a spicy kick.
3. Roast the Broccoli:
Preheat oven to 400°F.
Spread broccoli on a baking sheet, sprinkle with red pepper flakes, and roast for 15–20 minutes until tender and slightly charred.
4. Quick-Pickle the Cabbage
Place shredded cabbage in a bowl and toss with rice vinegar. Set aside to lightly pickle while everything else cooks.
5. Grill the Tofu
Heat a grill pan or nonstick skillet over medium-high heat. Lightly grease with oil.
Add tofu slices and cook 4–5 minutes per side, brushing with any leftover marinade as they cook. You want a nice golden crust.
6: Assemble the Bowls
Divide quinoa between bowls. Top with roasted broccoli, shredded carrots, pickled cabbage, and grilled tofu. Drizzle generously with mango peanut dressing and dig in!
This homemade fajita seasoning is a flavorful blend of spices like chili powder, cumin, paprika, and garlic—perfect for chicken, beef, or veggies. It’s quick to mix up, budget-friendly, and way better than store-bought!
Ingredients
Scale
1 tbsp Chili Powder
1 1/2 tsp Cumin
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/2 tsp Dried Oregano
1/4 tsp Crushed Red Pepper Flakes
Instructions
Combine all spices into a small bowl and stir together to combine.
Store in an airtight container. Enjoy on your favorite fajitas or tacos!
These easy sheet pan fajitas are loaded with colorful bell peppers, onions, chickpeas, and cauliflower—with an optional chicken add-on for a flexitarian twist. Perfect for busy weeknights or meal prep, this veggie-packed dinner is healthy, customizable, and full of bold fajita flavor.
Start by prepping your veggies and chicken! Dice chicken into 1-inch pieces. Slice the bell pepper and onion into strips.
For meal prep, place the veggies into one container and the chicken into a separate container. Pop lids on and label, then place containers into the fridge until you are ready to cook your fajitas.
When you are ready to cook, add the diced chicken and half of the bell peppers and onion to one sheet tray.
To the other sheet tray add the cauliflower, chickpeas and other half of the bell peppers and onion.
Season with 1 tbsp olive oil per tray and 3 tsp fajita seasoning. Stir each tray using separate spatulas.
Place into the oven and roast for 20-25 minutes until the chicken is fully cooked, the chickpeas are crisp and the veggies are slightly charred.
Serve with tortillas, salsa, Greek Yogurt, guacamole, enjoy!
This Golden Turmeric & Apple Baked Oatmeal is packed with anti-inflammatory ingredients like turmeric and walnuts, making it a nourishing, healthy breakfast. With its naturally sweet apple flavor and heart-healthy walnuts, this easy recipe is perfect for meal prep and fueling your day.
Ingredients
UnitsScale
Dry Ingredients:
2 1/2cupsOld Fashioned Oats
1/3cupUnsweetened Shredded Coconut
2 tbsp Ground Flaxseed
2 tsp Ground Turmeric
3/4 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
1/4 tsp Ground Ginger
1/4 tsp Ground Black Pepper
1/4 tsp Baking Powder
Pinch Salt
1/2cupWalnuts, chopped
Wet Ingredients:
1 1/2cupsSoy Milk
1 Egg
1/3cupMaple Syrup
1 tsp Vanilla Extract
1 Apple, diced
Instructions
Preheat oven to 375 F. Spray an 9×9 pan with nonstick spray, set aside.
In a large mixing bowl add the dry ingredients. Stir together with a spatula to combine.
In a separate medium mixing bowl add the liquid ingredients, whisk together to combine.
Next, pour the liquid ingredients into the dry ingredients. Stir together with a spatula to combine. Then add the diced apple.
Bake for 30-40 minutes until the center of the oatmeal is set.
Allow to cool for 10 minutes before digging in. Enjoy!
For meal prep, portion the oatmeal out into 8 servings, place into containers, label and place into the refrigerator until you are ready to enjoy. To reheat, place 1 serving on a microwave safe dish, microwave for 30-60 seconds and top with a drizzle of maple syrup.
This Salmon Quinoa Crunch Salad in a mason jar is a perfect make-ahead meal, layered with cabbage, carrots, spinach, quinoa, and roasted salmon, then topped with cashews and a creamy miso peanut dressing. Packed with flavor, protein, and crunch, it’s an easy and nutritious grab-and-go lunch for busy weeks.
Ingredients
Scale
Miso Peanut Dressing:
2 tsp White Miso Paste
1 Garlic Clove, minced
1/4 cup Peanut Butter
1/4 cup Soy Sauce
1 tsp Sesame Oil
2 tbsp Rice Wine Vinegar
1 tbsp Honey
1 tbsp Water
1 tsp Sriracha
Salad:
1/2 cup Cooked Quinoa
10 oz, Canned Salmon
2 Cup Red Cabbage
2 tbsp Rice Wine Vinegar
2 Carrots, Grated
4 Scallions, minced
1/2 cup Baby Spinach
4 tbsp Cashews
Instructions
In a medium-sized bow, add all the dressing ingredients, whisk together until smooth. Set aside.
Prep all the veggies for the salads. Chop and grate!
Next up is assembly!
Start with cabbage. Add 2 tbsp rice wine vinegar to the 2 cups shredded cabbage, mix together. Then, place 1 cup of cabbage mixture into the bottom of each mason jar.
Top the cabbage in each jar with 1/2 cup quinoa. Then 2 tbsp of miso peanut dressing.
Next top each jar with 5oz of salmon (1 can), then 1/2 cup grated carrot, 2 tbsp scallions.
Finally, add to each jar, 2 tbsp cashews then 1/2 cup of baby spinach.
Place a lid on mason jars and pop into the fridge until you are ready to eat! Enjoy!
Whole Grain Carrot Cake Muffins are naturally sweetened and made with wholesome ingredients like oats, whole wheat flour, carrots, and olive oil. Perfect for breakfast, snacks, or lunchboxes, they deliver all the cozy flavors of carrot cake in a healthy, meal-prep-friendly muffin.
Ingredients
UnitsScale
Muffins:
3/4cupAll Purpose Flour
1/2cupOat Flour
1/2cupWhole Wheat Flour
2 tbsp Ground Flaxseed
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Ground Cinnamon
1/2 tsp Cardamom
1/2cupOlive Oil
1/2cupHoney
1/2cupUnsweetened Applesauce
1cup Grated Carrot
2 Eggs
1 tsp Vanilla Extract
1/3cupWalnuts, chopped
Icing Glaze:
1/4cupPowdered Sugar
2 tsp Milk
Instructions
Preheat oven to 325° F. Spray a muffin pan with nonstick cooking spray and set aside.
In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
Add the chopped walnuts to the batter and stir to combine.
Spoon the batter evenly into 12 muffin cups.
Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool on a wire rack for 10 minutes.
While the muffins cool, prepare the glaze icing. In a small bowl whisk together the powdered sugar and 2 tsp milk. Using a spoon, drizzle the icing over top of each muffin. Enjoy!
These easy air fryer cinnamon raisin bagels are made with protein-packed Greek yogurt and a touch of honey for natural sweetness—no yeast or boiling needed! With warm cinnamon, chewy raisins, and a perfectly golden crust, they’re a wholesome breakfast or snack.
Ingredients
UnitsScale
2cupsGreek Yogurt
1/4cupHoney
1cupAll Purpose Flour
1cupWhole Wheat Flour
1 tbsp Baking Powder
2 tsp Cinnamon
1/2 tsp Kosher Salt
1/2cupRaisins
Instructions
Preheat air fryer to 325° F.
In a large bowl add Greek yogurt and honey and stir with a spatula. (Alternatively, you can mix the dough in a stand mixer.)
Next, add the flours, baking powder, cinnamon, and salt to the bowl and stir with the spatula until the dough comes together.
Next add the raisins to the dough. Stir again to incorporate the raisins into the dough.
Remove the dough from the bowl to a floured countertop and knead by hand a few times to full incorporate the yogurt into the flour.
Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels. Enjoy!
Chickpea Cookie Dough Dip is a deliciously creamy treat that tastes just like cookie dough—but with a nutritious twist! Made with chickpeas, nut butter, maple syrup, and vanilla, it’s naturally sweetened and packed with fiber. Enjoy it as a dip for fruit, spread it on toast, or grab a spoon and eat it straight from the bowl.
Ingredients
UnitsScale
1 Can, 15oz Chickpeas, drained and rinsed
1/4cupCashew Butter
1/4cupMaple Syrup
2 tsp Vanilla Extract
1/4 tsp Cinnamon
Pinch Kosher Salt
2 tbsp Almond Flour (or may sub oat flour)
1/3cupChocolate Chips
Instructions
Add all the ingredients except the chocolate chips to a food processor or blender. Process until smooth, about 2-3 minutes.
Remove the blade from your food processor.
Add the chocolate chips and stir into the dip with a spatula.
Transfer the dip to a serving dish.
Serve with your favorite fruit or crackers, enjoy!
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The BEST Vegetarian Crunchwrap Supreme
I’m so pumped to share this recipe with you—it’s seriously so good! This vegetarian version of the Crunchwrap Supreme from Taco Bell will have you hooked. We’re talking layers of seasoned lentils, melty cheese, fresh pico de gallo, spinach, and crispy tortillas—basically all the flavor and texture you could ever want!
Assembly Instructions
The first step is to make the lentil filling, the Pico de Gallo and then get out all of the Crunchwrap components!
Here’s the order I layered my ingredients:
Large Flour Tortilla
Lentil Filling
Cheddar Cheese
Tostada
Greek Yogurt
Pico de Gallo
Spinach
Extra Tortilla Quarter
Here’s the step-by-step visual to help you assemble your Vegetarian Crunchwrap Supreme:
Next, a step-by-step guide on folding the Crunchwrap!
Just like the Crunchwrap Supreme from Taco Bell, but vegetarian! Packed with layers of seasoned lentils, melty cheese, fresh pico de gallo, spinach and crispy tortillas, this Vegetarian Crunchwrap Supreme brings all the flavor and texture you crave. It’s the most delicious, satisfying twist on a classic you’ll ever taste—trust me, you’ll want this in your weekly rotation!
Ingredients
UnitsScale
Lentil Filling:
1 can, 14 oz, Canned Lentils, drained and rinsed
1/4cupWalnuts
1/2 Red Onion, finely diced
2 Cloves Garlic, minced
1 tsp Chili Powder
1 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Ground Black Pepper
1 tsp Nutritional Yeast (optional but adds killer umami!)
Pico de Gallo:
3–4 Roma Tomatoes, diced
1/2 Medium Red Onion, finely diced
1 Jalapeno, seeded and minced
1 Lime, Juiced
1/8 tsp Kosher or Sea Salt
Pinch Black Pepper
1/4cupParsley, chopped
Additional Toppings:
1cupCheddar Cheese, grated
Baby Spinach
1cupGreek Yogurt
10-inch size Large Flour Tortillas
8 Tostada Shells
Instructions
Start by making the lentil filling:
Heat a saute pan over medium heat. Add the onion and sautee until softened, about 7-8 minutes.
Then, turn the heat to low and add the minced garlic, walnuts, spices and 1 tbsp water. Cook for 2-3 minutes until fragrant.
Add the drained and rinsed lentils to the pan and sautee for 1 more minute. Turn off the heat and set aside. (Note: If you are meal prepping, allow the lentils to cool and then pop into a container, label and put in the fridge until you are ready to make your Crunchwrap.)
Pico de Gallo:
Chop the tomatoes, onion, jalapeno and parsley and place into a medium sized bowl. Add the lime juice, salt and pepper. Stir together with a spoon and set aside.
Assembly:
Start by cutting a large tortilla into fourths and set aside. These sections will fill in the center of the crunchwrap.
Next, on a flat surface, lay one large tortilla out. Top with 1/3 cup of the lentil filling right in the center. (Note: Resist the urge to overfill here! Too much filling and you don’t be able to fold and close your wrap!)
Sprinkle 2 tbsp of grated cheddar cheese over the lentils. Top that with 1 tostada shell.
Spoon 2 tbsp of Greek Yogurt on top of the tostada shell. (It’s easiest to pickup the tostada, spread the Greek Yogurt and then place over top the lentils and cheese.)
To the Greek Yogurt, top with 1/4 cup of pico de gallo. (Note: I like to use a spoon and drain a little of the liquid off as i spoon the pico de gallo on so that the crunchwrap doesn’t get soggy.)
Next, place baby spinach over top, just enough to cover the other toppings. If your spinach leaves are large, tear them into smaller pieces as you place onto your wrap.
Then place the 1/4 piece of flour tortilla right in the center on top.
Next, fold the large tortilla over top of the center ingredients. To do so, start with a small section and fold it up and over towards the center of the wrap. Hold that with your finger and then fold another section over top, slightly overlapping each section. Continue folding and holding until the entire wrap is folded closed. Give it a good press down and place a small plate on top to hold your folds while you heat your pan up.
Heat a cast iron pan over medium heat. Add 1 tsp olive oil.
Once the pan is hot, place the wrap seam side down into the pan. Cook for 3-4 minutes.
Flip the wrap over and cook for another 3-4 minutes until nicely browned.
Remove the wrap from the skillet. Slice in half and enjoy!
If your flour tortillas are a little dry, pop them in the microwave with a damp paper towel for 15 seconds to soften them. Dry tortillas will crack and won’t fold like you want them to!
Other optional add-ons that would be tasty: Guacamole or mashed avocado, swap salsa for pico de gallo if you’re in a hurry, romaine lettuce for spinach.
Warm, comforting, and packed with flavor, Tuscan Tomato Tortellini & Bean Soup is a hearty one-pot meal perfect for any night of the week. Loaded with fiber, vitamins, and plant-based goodness from beans and spinach, it’s a nourishing, nutrient-dense dish the whole family will love!
Ingredients
UnitsScale
1 tbsp Olive Oil
1 Shallot, minced
1 Carrot, grated
1 Celery Stalk, minced
4 Garlic Cloves, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
2 tsp Dried Oregano
1 tbsp Balsamic Vinegar
1, 28oz Can Crushed Tomatoes
1 Can, 14oz Cannelini Beans, drained and rinsed
2cupsVegetable Stock
4cupsBaby Spinach
1, 14oz Package Frozen Tortellini
OPTIONAL: Parmesan Cheese Rind
Toppings:
Parmesan Cheese
Basil
Instructions
Heat a large dutch oven or stock pot over medium heat. Add the shallots, carrots, oregano, salt and pepper. Cook until tender, for 6-7 minutes, stirring occasionally.
Turn the heat down to low and add the garlic and cook for another 1-2 minutes until fragrant.
Add the balsamic vinegar, crushed tomatoes, vegetable stock and. Stir together and bring to a boil. Then reduce heat and simmer for 5 minutes.
Using an immersion blender, blend the soup until smooth.
Next, add the cannelini beans and frozen tortellini and simmer for 5-6 minutes until the tortellini are cooked through. (Add the Parmesan rind at this time if using!)
Add the spinach and cook for an additional 1-2 minutes until the spinach just wilts.
Spoon into bowls and top with grated Parmesan cheese if desired. Enjoy!
Notes
The Parmesan cheese rind is optional but adds great depth of flavor to the soup if you have it!
Air Fryer Everything Bagel Bites are made with Greek yogurt and whole wheat flour for a soft, chewy inside and crispy outside. Perfect for snacking, dipping into soup, or enjoying with your favorite spread!
Ingredients
UnitsScale
2cupsGreek Yogurt
1cupWhole Wheat Flour
1cupAll Purpose Flour
1 tbsp Baking Powder
1/2 tsp Kosher Salt
1 tbsp water
1/4cupEverything Bagel Seasoning
Instructions
Preheat air fryer to 325° F.
To a stand mixer or large mixing bowl, add the Greek Yogurt, flours, baking powder and salt. Mix until the dough comes together.
On a clean counter or cutting board, knead the dough by hand a few times to fully incorporate all the yogurt into the flours.
Divide the dough into 16 portions (about 50g each) and roll each portion into a ball.
Then, to a small bowl add1 tbsp water.
In a separate small bowl, pour the everything bagel seasoning.
Then, roll each ball first in the water, then the seasoning, rolling around to fully coat each one. Continue with all 16 portions.
Place 6 bites into the air fryer at a time and cook for 10-12 minutes.
Remove from the air fryer and allow to cool for 10 minutes before digging in. Continue with the remaining bites. Enjoy!
These Birthday Cake Energy Bites are a no-bake, high-protein snack made with dates, oats, nut butter, vanilla, and sprinkles for a healthy, funfetti-inspired treat. Perfect for meal prep, these gluten-free bites are quick, easy, and naturally sweetened!
Ingredients
UnitsScale
1cup Pitted Dates
1/2cupCashew Butter
1/4cupOat Flour
1/4cupVanilla Protein Powder
2 tsp Vanilla Extract
1/4cupSprinkles
Instructions
Add the dates to the bowl of a food processor. Process for 1-2 minutes until the dates are broken down into small pieces or form a ball.
Add the remaining ingredients (except for sprinkles) to the food processor. Blend until fully combined.
Using a 1-inch scoop or tablespoon, scoop out the mixture and then roll gently in your hands to form them into ball shape. This should yield about 14-16 energy bites.
This Buffalo White Bean Dip is a creamy, spicy, and high-protein twist on your classic buffalo dip. Packed with nutritious white beans, it’s the perfect snack for anyone looking for a protein boost without sacrificing flavor. Great for game day or a healthy appetizer option!
Ingredients
UnitsScale
2 Cans (15 oz each) Cannellini Beans, drained and rinsed
1 Garlic Clove
1/2cupGreek Yogurt
1cupCottage Cheese
1/4cupCream Cheese
1/3cupHot Buffalo Sauce
1/4 tsp Cayenne Pepper
1/2 tsp Smoked Paprika
1/4cupCheddar Cheese, Shredded
Instructions
Preheat oven to 375° F. Spray an oven-safe dish with nonstick spray, set aside.
To a blender or food processor, add 1 can of beans (save the 2nd can!), garlic clove, Greek Yogurt, cottage cheese, cream cheese, buffalo sauce, cayenne pepper and smoked paprika. Blend until smooth.
Pour the mixture into your dish. Then, add the 2nd can of whole beans, stirring gently with a spatula to incorporate them into your dip mixture. Use your spatula to even the top of the dip.
Top dip with shredded cheddar cheese.
Pop into the oven and bake for 25-30 minutes until bubbly.
Serve with sliced veggies and tortilla chips or pita chips. Enjoy!
Streamline your mornings with these easy Meal Prep Frozen Smoothie Packs! Perfect for busy schedules, these packs combine fresh fruits, veggies, and other nutritious ingredients to create delicious smoothies in minutes—just blend and go. Ideal for a quick, healthy breakfast or snack!
Ingredients
UnitsScale
1cupGreens (Spinach, Kale, Romaine etc)
1 1/2cupsFruit (Fresh or Frozen- whatever you like! (Mango, Pineapple, Berries etc)
Optional Dry Add-ins: Flaxseed, Chia Seeds, Protein Powder
To Mix Up Smoothies:
1 1/2 – 2cupsMilk of Choice
Instructions
To a large freezer bag or freezer safe container, add the greens, fruit and add-ins of your choice.
Seal and store in the freezer until you are ready for a smoothie!
To make the smoothie, add 1 1/2-2 cups of milk and the contents of your prepped smoothie bag.
Crunchy and flavorful, Almond Coconut Granola is a wholesome blend of nuts, coconut, and lightly sweetened oats. Perfect for breakfast, meal prep or snacking!
Ingredients
UnitsScale
4cupsOld Fashioned Oats
1cupUnsweetened Shredded Coconut
1 1/2cups Sliced Almonds
1/2cupGround Flaxseed
1 1/2 tsp Cinnamon
1 tsp Cardamom
Pinch Salt
1/2cupMaple Syrup
1/2cupCoconut Oil
2 tsp Vanilla Extract
1/4 tsp Almond Extract
Instructions
Preheat oven to 325° F. Place a silpat or parchment paper over a large sheet tray, set aside.
To a large mixing bowl add the oats, coconut, almonds, flaxseed, cinnamon, cardamom, and salt. Stir together with a spatula and set aside.
In a microwave safe bowl, melt the coconut oil. Then add the maple syrup, vanilla extract and almond extract. Stir to combine.
Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring halfway through at around 12 minutes.
After 25 minutes remove the granola from the oven and using the back of a sturdy spatula, press the mixture down to help it clump together and create clusters. Allow to cool completely.
Mix together and then allow the granola to cool before serving.
Store the granola in an airtight container.
Serve over Greek Yogurt or enjoy plain as a snack!
Start your day with Cheesy Veggie Egg Bites, a protein-packed breakfast loaded with fresh veggies and savory cheese. Perfect for meal prep or busy mornings!
Ingredients
UnitsScale
1cupCottage Cheese
8 Eggs
1cupVeggies (suggestions: Diced Bell Pepper, Green Onion, Mushrooms, Spinach)
1/2cup Grated Cheddar Cheese
1/2 tsp Kosher Salt
1/4 tps Ground Black Pepper
Instructions
Preheat oven to 350° F. Spray a muffin tin with nonstick spray and set on top of a large sheet tray, then set aside.
To a blender, add the cottage cheese, eggs, salt and pepper.
Blend on high until fairly smooth about 1-2 minutes.
Then, pour the mixtures straight from your blender, evenly into your prepared muffin tin.
To each muffin cup, add about 1 tablespoon of each veggie you have prepared.
Then, add 1 tablespoon of cheddar cheese on top.
Place the muffin tin into the oven and bake for 20-25 minutes until the eggs are fully set.
Remove from the oven and allow muffin tin to cool on a wire rack for 5 minutes.
After 5 minutes, remove the egg bites from the muffin tin and allow to cool fully on the wire rack.
Soft, spiced, and perfectly festive, these pumpkin roll-out cookies are a family favorite! Easy to cut into fun shapes and topped with a sprinkles for even more fun, they’re perfect for holiday baking or a cozy weekend treat.
Ingredients
UnitsScale
1/2cupUnsalted Butter, softened
1/2cupMaple Syrup
1/4cupBrown Sugar
1/2cupPumpkin Puree
1 tsp Vanilla Extract
1cupWhite Whole Wheat Flour
1 1/4cupAll Purpose Flour
3/4 tsp Baking Powder
2 1/2 tsp Pumpkin Pie Spice
1/4 tsp Kosher Salt
Instructions
In a medium sized mixing bowl, add the flours, baking powder, pumpkin pie spice and salt. Whisk together and set aside.
In the bowl of a stand mixer, add the wet ingredients: butter, maple syrup, brown sugar, pumpkin puree and vanilla extract. Mix on low, then increase the speed to medium and cream together the ingredients until light and fluffy.
Next, turn the mixer to low and slowly add the dry ingredients. Mix until the dough comes together.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350 F.
Roll the dough out to about 1/4 inch thick. Using your cookie cutters, cut the cookies into your favorite shapes. (Top with sprinkles to jazz them up if you’d like!)
Place the cookies onto a silpat lined sheet tray.
Bake for 12-15 minutes until the cookies are set.
Remove from the oven and allow to cool on a wire rack. Enjoy!
This chocolate bark is loaded with crunchy nuts and sweet dried fruit, it’s the perfect mix of sweet, salty, and satisfying. Easy to make, totally customizable, and a hit at any holiday gathering—or just for you with a cozy cup of cocoa.
Ingredients
UnitsScale
12ozChocolate Chips (choose your favorite, dark, semi-sweet or milk chocolate)
3/4cupNuts and/or Seeds (I like cashews, pistachios, slivered almonds, pepitas)
1/4cup Dried Cranberries or Cherries
1/4cupUnsweetened Shredded Coconut
Pinch Flaky Sea Salt
Instructions
Cover a large sheet tray with a silpat or parchment paper, set aside.
Melt the chocolate in a microwave safe bowl, on 30-second intervals, stirring in between each one. (You can also melt the chocolate in a heat-proof bowl over a saucepan of simmering water.)
Using a rubber spatula, pour the chocolate onto the center of the tray and spread it out evenly until it is about 1/4″ thick. It will likely not reach the edges of your sheet tray.
Sprinkle your toppings over top, the nuts/seeds, dried fruit, coconut and finally sea salt. Give the toppings a little press into the chocolate with the palms of your hands or back of a spatula.
Place the sheet tray into the fridge so that the chocolate can set for 15 minutes.
Once the chocolate has hardened, use your hands to break it into pieces. Enjoy!
Easy Maple Glazed Carrots are tender yet crisp, coated in a sweet, buttery maple glaze for a simple and flavorful side. This quick and easy recipe adds a touch of warmth and color to any holiday or weeknight meal.
Ingredients
UnitsScale
1lbCarrots, peeled and ends trimmed
1/2 tbsp unsalted Butter
1/2 tbsp Olive Oil
1 tbsp Maple Syrup
1/8 tsp Kosher Salt
Ground Black Pepper
Parsley, minced for Garnish (Optional)
Instructions
Prep your carrots by slicing them into sticks
Heat a large cast iron pan or sautee pan over medium high heat.
When you pan is warm, add the butter and olive oil.
Next add the carrots, salt and pepper and cook, for 4-5 minutes, stirring occasionally or tossing carrots in the pan so that they brown evenly.
Then add the maple syrup to the pan and cook for an additional minute.
Serve hot or warm. Top with parsley if desired. Enjoy!
Air Fryer Cookie Dough Chickpea Bites are a healthier, delicious twist on traditional cookie dough treats. Made with chickpeas for added protein and fiber, they’re crispy on the outside and soft on the inside, making them a great snack, or fiber-filled dessert treat!
Ingredients
UnitsScale
1 can, 15 oz Chickpeas, drained and rinsed
1/2cupPeanut Butter
1/3cupMaple Syrup
2 tsp Vanilla Extract
1 Egg
1 tsp Ground Flaxseed
1/2 tsp Kosher Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2cupOat Flour
1/3cupMini Chocolate Chips
Instructions
To a food processor or high-powered blender, add all the ingredients except the chocolate chips.
Process the dough until smooth, about 1-2 minutes.
Take the blade out of the food processor, or alternatively pour the dough into a bowl, then add the chocolate chips and stir into the batter with a spatula.
Preheat your air fryer to 350° F.
Cut a piece of parchment paper to fit inside your air fryer and lightly coat it with nonstick spray.
Scoop 1-tablespoon portions of dough and place them in the air fryer, leaving about 2 inches of space between each.
Air fry on 350° F for 7-10 minutes, depending on your air fryer.
Allow to cool for 10 minutes before digging in, enjoy!
This healthy baked potato soup with cauliflower is a creamy, lighter twist on the classic. Cauliflower adds extra fiber and smoothness, while keeping the dish rich and satisfying. This is the perfect comfort soup, especially when topped with chives and cheddar cheese.
Ingredients
UnitsScale
2 Large Russet Potatoes, peeled and diced into 1-inch pieces
4cups Frozen Cauliflower florets
1 1/2cupsVegetable Stock
1 1/2cupsMilk
1/2cupGreek Yogurt
2 tsp Kosher Salt
3/4 tsp Ground Black Pepper
Instructions
To a dutch oven or large pot, add the vegetable stock, diced potato, frozen cauliflower and 1 tsp salt. Bring mixture to a boil, then lower the heat and simmer for 10-12 minutes, until the potatoes are tender.
Using an immersion blender, blend the cauliflower, potato mixture until smooth.
Then, to the pot add the milk, Greek Yogurt and remaining salt and pepper. Stir together with a wooden spoon or spatula to combine. Turn the heat to low to cook the soup through for an additional 5 minutes.
Taste for seasoning and add salt and preference to taste.
Top with chives, cheddar cheese or crumbled bacon. Enjoy!
Taco Salads in a Jar are an easy and delicious meal prep! With layers of beans, veggies and the simplest dressing these salads will elevate your lunch game!
Ingredients
UnitsScale
4 tbsp Salsa
4 tbsp Greek Yogurt
1 Can, 15oz Black Beans, drained and rinsed
1cup Frozen Corn
1 Orange Bell Pepper, diced
1pintCherry Tomatoes, sliced in half lengthwise
1–2 tbsp Jarred Jalapenos
1cupRomaine Lettuce
Optional: 1/2cup Crushed Taco Shell, 1/4 cup Shredded Cheddar Cheese
Instructions
Set out two large mason jars.
Pour 2 tbsp salsa into the bottom of each jar. Top with 2 tbsp Greek Yogurt.
Add 1/2 of the rinsed black beans to each jar.
Next add 1/2 cup frozen corn to each jar.
Top the corn with half of the cherry tomatoes and 1-2 tbsp jalapenos.
Finally, top each jar with 1/2 cup Romaine lettuce.
Seal your jars with lids and pop them into the refrigerator until you are ready to enjoy!
Homemade Thin Mint Cookies are even better than the Girl Scout’s version! A perfect crisp cookie center with a delicious chocolate peppermint coating, now you can have Thin Mint Cookies anytime of the year!
Ingredients
UnitsScale
Cookie Wafer:
1 1/2cupAlmond Flour
1/4cupCocoa Powder
1/2 tsp Xanthan Gum
Pinch Salt
3 tbsp Unsalted Butter
4 tbsp Maple Syrup
1 tbsp Water
3/4 tsp Peppermint Extract
Chocolate Coating:
1cupDark Chocolate Chips
2 tsp Coconut Oil
3/4 tsp Peppermint Extract
Instructions
Preheat oven to 350° F. Cover a sheet tray with a silpat or parchment paper and set aside.
In a medium-sized mixing bowl, add the almond flour, cocoa powder, Xanthan Gum and salt. Whisk to combine.
Slice the butter into small cubes and add to the dry ingredients. Using a fork or pastry cutter, cut the butter into very small pieces into the almond flour mixture (smaller than pea size!). Then add the maple syrup, water and peppermint extract and stir together with a spatula.
Form the dough into a disc, wrap in plastic wrap and place into the refrigerator for 15 minutes. This helps to make rolling the cookies out much easier!
After 15 minutes, remove the dough from the refrigerator and place onto your work surface. Place a piece of parchment paper or plastic wrap over the dough, then roll it out, this makes rolling much easier! Roll the dough out to about 1/8″ thick.
Next, use a 2″ circle cutter, cut out the cookies and place onto your prepared sheet tray.
Bake for 12-17 minutes. (Be sure to check the cookies at 12 minutes, you want them to be crispy but don’t allow them to burn!) Allow cookie wafers to cool completely.
While the cookie wafers cool, make the chocolate coating. To a microwave safe bowl add the dark chocolate chips and coconut oil.
Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted. Then add in the peppermint extract and stir to combine.
Take a chocolate wafer, dip into the melted chocolate coating, turning the wafer to coat the entire cookie. Let any excess chocolate drip off into the bowl and place the cookie onto your prepared sheet tray with a silpat or parchment paper.
Continue with remaining wafers, coating each in chocolate.
Place the coated cookies into the freezer for 10 minutes or refrigerator for at least 15 minutes to allow the chocolate to set.
Store the cookies in an airtight container in the freezer or refrigerator, however you like your thin mints! Enjoy!
Berry Parfait is nutrient-packed breakfast, dessert or snack! This anti-inflammatory recipe is easy-to-make with layers of fresh berries, Greek yogurt, and crunchy granola.
Ingredients
UnitsScale
3/4cupGreek Yogurt
1/3cupGranola
1/2cupMixed Berries (Strawberries, Blueberries, Blackberries, Raspberries- choose your favorites!)
Instructions
To a tall glass or mason jar, add 3 spoonfuls of yogurt.
Top with 3 spoonfuls of granola.
Top with a mixture of your favorite berries, creating an even layer on top of the granola.
Repeat with remaining ingredients, finishing with berries on top. Enjoy!
Easy Cashew Curry is a creamy, anti-inflammatory dish brimming with cashews and vibrant vegetables, simmered in a blend of soothing spices. This comforting meal is not only delicious but also quick, making it a perfect weeknight meal.
Ingredients
UnitsScale
1 tbsp Olive Oil
1/2 Large White Onion, diced
4 Cloves Garlic, Minced
1 tbsp Fresh Ginger, Minced
2 tsp Turmeric
2 tsp Ground Coriander
1 tsp Smoked Paprika
1 tsp Curry Powder
1/2 tsp Ground Black Pepper
2 tbsp Tomato Paste
2cupsVegetable Stock
2cupsCoconut Milk
2cupsRaw Cashews
Instructions
Heat a large sautee pan to medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until the onion is translucent and begins to brown slightly.
Turn the heat down to low and add the garlic and ginger to the pan. Cook for 1-2 minutes.
Next, add the spices, turmeric, coriander, smoked paprika and curry powder. Stir into the onion mixture. Then add the tomato paste and stir again.
Next add the vegetable stock, stirring up any browned bits on the bottom of the pan (this is flavor!)
Then add the coconut milk and cashews, stir again to combine.
Bring the mixture to a simmer, cover and cook for 10 minutes.
After 10 minutes check the curry, stir again and crack the lid to allow some steam to escape.
Cook for another 10 minutes.
Then, turn off the heat and add a pinch of salt if desired.
Serve with brown rice, flatbread and sauteed greens for an anti-inflammatory packed meal.
Notes
If you like more heat, top the curry with crushed red pepper flakes, sriracha or your favorite hot sauce.
Skip the drive-thru and make breakfast at home with our delicious Egg McMuffin recipe—nicknamed “Thrive Muffins” by my kids for good reason! These homemade versions are not only tastier and quicker to prepare but also a healthier choice compared to fast food. Enjoy a scrumptious breakfast that’s fresh, nutritious, and made with love.
Ingredients
UnitsScale
1 Whole Wheat English Muffin
1 Egg
1 Slice Canadian Bacon
10gramsSharp Cheddar Cheese
1/2 tbsp Olive Oil
Instructions
Heat a large cast iron skillet over medium heat.
Once the pan has heated up, add the olive oil.
Spray a biscuit cutter that is the same size as your English Muffin with nonstick spray and place into the pan, top side down so that it sits flat in your pan.
Split the English Muffin in half. Place each half cut side down into the heated pan with olive oil. Then add the Canadian bacon to the pan.
Next, crack the egg into the center of the biscuit cutter. Cover with a small lid to speed up cooking time and get a perfectly cooked egg.
After 2 minutes, flip the Canadian bacon and English Muffin.
Then, using tongs or a pot holder, remove the lid from the egg (caution the lid is hot!). Use the tongs again to lift the biscuit cutter out of the pan, leaving the egg in the pan. Then, flip the egg over with a spatula to cook on the other side
Place the cheese onto the top of the egg to allow the cheese to melt.
After 2 more minutes of cooking, now it is time to plate!
Using a spatula, move the English Muffin to a plate. Place the Canadian bacon on the bottom half of the muffin, then top with the egg and cheese and finally close the sandwich with the top of the muffin.
Bright and refreshing, this plum sorbet combines ripe sorriso plums with a touch of lemon juice and a hint of honey for a delicious, summer treat. This recipe was developed for the Black Forest Farmer’s Market.
Ingredients
UnitsScale
1 1/2– 2lbsRipe Sorriso Plums
2 tsp Lemon Juice
1/2cupMaple Syrup
1/2cupWater
Instructions
Halve, pit and cut plums into 1 1/2-inch dice. Place diced plums into a large sauce pan.
To the sauce pan add maple syrup and lemon juice.
Cover and bring to a simmer. Then, simmer uncovered for 8 minutes. Remove from heat and allow mixture to cool to room temperature.
In a food processor or blender, blend the mixture until smooth. Then place the mixture into a container and chill for at least 2 hours.
When the sorbet mixture is completely chilled, freeze the mixture using an ice cream maker, according to your machine’s directions.
Once frozen, scoop into bowls and enjoy! Or place the frozen sorbet into a freezer-safe container and keep in the freezer until ready to enjoy.
This vibrant summer salad combines juicy peaches and ripe tomatoes with crisp, fresh sweet corn, all tossed in a zesty lime vinaigrette. This recipe was developed for the Black Forest Farmer’s Market.
Ingredients
UnitsScale
Salad:
4 Ears Corn, shucked
2 Ripe Peaches
3 Tomatoes
3 Spring Onions
Lime-Honey VInaigrette:
1/4cupOlive Oil
2 tsp Lime Zest
2 tsp Lime Juice
1 tbsp Maple Syrup or Honey
2 tsp Dijon Mustard
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
Instructions
To make the dressing, whisk all ingredients together, then set aside.
Cut the corn kernels off the cob and place into a large mixing bowl.
Slice the peaches and place into the bowl with the corn.
Dice the tomatoes into 1/2 inch dice and add to the bowl.
Next, chop the spring onions and add to the bowl.
Drizzle half the vinaigrette over top the salad and stir together with a spoon, taking care to not bruise the peaches!
Taste the salad and add more dressing to your taste preferences. Enjoy!
Fresh cherry and oatmeal bars. The perfect dessert or grab & go snack that is packed full of antioxidants and fiber! This recipe was developed for the Park Union Farmer’s Market.
Ingredients
UnitsScale
Oatmeal Crumb:
1 3/4cupOat Flour
1 1/4cupOld Fashioned Oats
1 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Baking Powder
1/2cupCoconut Oil
1/2cupApplesauce
1/3cupMaple Syrup
1 tsp Vanilla Extract
1 tsp Lemon Zest
Cherry Filling:
3cups Pitted Cherries
2 tbsp Maple Syrup
1 tbsp Lemon Juice
2 tsp Cornstarch
Instructions
Preheat oven to 350° F. Grease a 9×13 dark pan with nonstick spray. Set aside.
In a small sauce pan, add the cherry filling ingredients, pitted cherries, maple syrup, lemon juice and cornstarch. Turn the heat to medium and bring the mixture to a low boil.
In a large mixing bowl, add the oat flour, oats, cinnamon, baking powder and salt. Whisk together to combine.
Next add the liquid ingredients, coconut oil, applesauce, maple syrup, vanilla extract and lemon zest.
Using a spatula, stir the crumb mixture together.
Set 3/4 cup of the mixture aside for the topping.
Pour the remaining mixture into your prepared pan and spread evenly, pressing down with a spatula to ensure crumb crust cooks evenly.
Par bake the crumb crust! Pop into the oven and bake for 10 minutes. This helps to get a slightly crispy bottom to your bars.
After 10 minutes, remove the pan from the oven and spread the cherry filling evenly over top of the crumb crust. Top with the remaining filling by dropping small teaspoon size bits over top the cherry filling.
Place the pan back into the oven and bake for an additional 20-25 minutes.
Remove from the oven and allow to cool fully before slicing. Enjoy!
Zucchini and Yellow Squash Rosettes are a recipe that’s as beautiful as they are delicious. Packed with tangy goat cheese, sweet cranberries and crunchy pine nuts. This appetizer is perfect for impressing guests or adding elegance to any meal. This recipe was created for the Park Union Farmer’s Market.
Ingredients
UnitsScale
1 Medium Zucchini
1 Medium Yellow Squash
2ozGoat Cheese
1/2 tsp Lemon Zest
1/2 tbsp Lemon Juice
1/4cup Dried Cranberries
1/4cupPine Nuts
Instructions
Trim the ends of the zucchini and squash. Then, using a vegetable peeler, peel long ribbons of both the zucchini and squash.
Mix the goal cheese filling. Using a microplane zester, zest and juice the lemon. In a small mixing bowl combine the goat cheese, lemon zest and lemon juice, Mix together with a fork to fully incorporate.
Toast the pine nuts. Place the pine nuts into a dry skillet, in a single layer. Turn the heat to medium-low and toast for 2-3 minutes, continually stirring or tossing the skillet to
Place the zucchini and squash ribbons onto a cutting board or work surface. Using a butter knife or small spatula, spread 1/2 to 1 tsp of goat cheese mixture onto each ribbon. Top the goat cheese with a few cranberries and pine nuts. Roll up. Continue until all the ribbons have been filled. Enjoy!
This healthy blackberry tart features a delicate olive oil crust, tart blackberries and fresh lemon for a show-stopper summertime treat!
Ingredients
UnitsScale
Tart Dough:
1/2cupWhole Wheat Flour
3/4cupAll Purpose Flour
2 tbsp Brown Sugar
2 tsp Lemon Zest (zest from 1 medium-sized lemon
1/3cupOlive Oil
1 Egg
1/4 tsp Kosher Salt
3–4 tbsp Ice Water (as needed to bring dough together)
Tart Filling:
16ozBlackberries (fresh or frozen)
5 tsp Lemon Juice
3 tbsp Sugar
1 tbsp All Purpose Flour
1 tbsp Coarse Sugar (optional for topping)
Instructions
Preheat your oven to 400°F
Spray a tart pan or pie pan with nonstick spray, set aside.
In the bowl of a food processor add all the dough ingredients except water. Pulse together for 10-15 seconds to mix the dough. If the dough seems very crumbly, add ice water, 1 tablespoon at a time to bring the dough together. It should stay together when you pinch with your fingers.
Grab you pie or tart pan and place your dough into the pan. Using your hands or the bottom of a measuring cup, press the dough evenly into the pan. Start at the center of the pan and work your way out to evenly distribute the dough around the entire pan and slightly up the edges, just as you would a pie crust. Refrigerate your dough while you mix up the filling.
In a medium size bowl, add the blackberries, lemon juice, sugar and flour. Mix together gently with a spatula.
Remove your tart crust from the refrigerator and pour the blackberry filling into the crust. Give the pan a gentle shake back and forth to evenly distribute the blackberries. Top the berries with 1 tablespoon of coarse sugar.
Place the tart pan onto a sheet tray (this is a must if you do not want to spend the next day cleaning your oven!) and place into the oven.
Bake at 400° F for 30 minutes.
Remove from the oven and allow to cool at least 10 minutes before digging in. Enjoy!
Preheat oven to 325° F. Line an 8×8 inch baking pan with parchment paper and set aside.
In a large mixing bowl, add the nuts, cherries and flaxseed and stir together with a spatula.
Set a small sauce pan over medium-low heat and add the honey and maple syrup. Cook until the liquid just starts to simmer. Remove from heat.
Pour the liquid mixture over the nuts and stir with a spatula to combine. Then pour the mixture into your prepared pan. Working quickly, press the mixture evenly into the pan. (It helps to place another piece of parchment paper over top to press evenly and avoid getting your hands sticky!)
Place into the oven and bake for 15 minutes.
Remove from the oven and allow to cool for 15 minutes on a wire rack. Then place into the refridgerator to fully cool for 15 minutes.
Just before the 15 minutes are up, make the chocolate for the bottom and deocrative topping.
In a medium sized microwave safe bowl, add the dark chocolate chips and coconut oil. Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted.
Remove the bars from the refrigerator and place parchment onto a cutting board. Using a sharp knife, slice the bars into 16 equal portions.
Set a silpat out on a large sheet tray.
Using an spatula or spoon, spread a thin layer of chocolate onto the bottom of each bar. Place onto the silpat. Continue with remaining bars.
Using the remaining chocolate, drizzle chocolate over top of the bars for a decorative finish.
Place the bars back into the refrigerator for the chocolate to fully harden. Bars will keep in an airtight container for 5-7 days. Enjoy!
Make your own homemade, no-bake Chocolate Chip Clif Bars!
Ingredients
UnitsScale
1cup Pitted Dates
1cupOld Fashioned Oats
1cupCrisp Rice Cereal
2 Scoops Vanilla Protein Powder
2 tbsp Ground Flaxseed
1/2 tsp Ground Cinnamon
1/8 tsp Salt
1/2cupCashew Butter
1/4cupHoney
1 tsp Vanilla Extract
1/4cupMini Chocolate Chips
Instructions
Set out an 8×8 baking pan and line with parchment paper, set aside.
In the bowl of a food processor, add the dates and process until they are broken down into very small pieces.
Next, add the remaining ingredients (except chocolate chips) the oats, rice cereal, protein powder, flaxseed, cinnamon, salt, cashew butter, honey, vanilla. Process again for 20 seconds.
Remove the blade from the food processor. Add in the mini chocolate chips and stir with a spatula.
Pour the mixture into your prepared pan and press evenly with your hands or the back of a measuring cup.
Place the pan into the refrigerator to set for at least 30 minutes.
After 30 minutes, remove the pan from the refrigerator. Lift out the parchment paper and place onto a cutting board.
Cut the bars into 12 equal sections. Store in an airtight container in the refrigerator. Enjoy!
These bars are a homemade version of Nature Valley Oats ‘n Honey Bars made with wholesome oats, honey and simple pantry ingredients.
Ingredients
UnitsScale
1 1/2cupsOld Fashioned Oats
1/3cupOat Flour
1/2 tsp Ground Cinnamon
1/4 tsp Baking Soda
1/8 tsp Salt
3 tbsp Coconut Oil
3 tbsp Honey
2 tbsp Brown Sugar
1 tsp Vanilla Extract
Instructions
Preheat oven to 350 F. Line an 8×8 inch baking dish with parchment paper. Set aside
In a small sauce pan, add the coconut oil, honey and brown sugar. Heat on medium low until the coconut oil has melted and the brown sugar dissolves into the mixture. Remove from heat.
In a large mixing bowl, add the oats, oat flour, cinnamon, baking soda and salt.
Next, pour the liquid ingredients into the bowl with the oats and stir with a spatula to combine.
Pour the mixture into your prepared pan and spread evenly with a spatula.
Bake for 15-18 minutes until the bars are slightly browned.
Market fresh produce turn these simple ingredients into a show-stopper appetizer, Roasted Turnips with Kale & Garlic Scape Chimichuri on top oven Baked Potato Chips! This recipe was created for the Black Forest Farmer’s Market.
Ingredients
UnitsScale
Roasted Turnips
1lbTurnips (4 cups) Trimmed, scrubbed and diced into 1/2-inch pieces
2 tbsp Olive Oil
1/2 tsp Kosher Salt
1/4 tsp Paprika
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Ground Black Pepper
Kale & Garlic Scape Chimichuri
1cupBaby Kale
5 Garlic Scapes
1/2cupOlive Oil
1 tbsp Red Wine Vinegar
1 tbsp Lime Juice
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/4 tsp Red Pepper Flakes (Optional)
Oven Baked Potato Chips
1lbRusset Potatoes (2-3 potatoes), Scrubbed
3 tbsp Olive Oil
1 tsp Kosher Salt
Instructions
Roasted Turnips:
Preheat oven to 400° F. Get out a sheet tray. Set aside.
In a large bowl, toss together the turnips, olive oil, spices, salt and pepper.
Spread the mixture out onto your sheet tray in an even layer.
Roast for 25-30 minutes, stirring halfway through roasting until the turnips are nicely golden brown and slightly crispy.
Kale and Garlic Scape Chimichuri:
Into the bowl of a food processor, add all the ingredients, kale, garlic scapes, olive oil, red wine vinegar, lime juice, salt, pepper and red pepper flakes.
Process on 15 second intervals until the chimichuri reaches your desired consistency. (Traditionally chimichuri is not blended until smooth but left slightly chunky.)
Taste and adjust seasonings as needed.
Oven Baked Potato Chips:
Preheat oven to 375°F Convect or 400°F regular. Get out a large sheet tray and set aside.
Using a mandoline or a sharp knife, slice the potatoes into 1/8″ slices. Place the slices into a large bowl of warm water. This helps to remove some of the starch from the potatoes.
Drain the potato slices and pat them dry with a clean dish towel or paper towel.
In a large bowl toss the potato slices with the olive oil and salt.
Place the potato slices onto your sheet tray in one single layer. This make take a few rounds, do not overlap or the chips will not cook evenly.
Bake for 10 minutes, then using a spatula, flip the chips over and bake for another 10 minutes on the other side. Take care in the last few minutes to watch so that the chips do not burn!
Remove from the oven and allow to cool on a wire rack.
Assembly:
Place one chip onto a plate, top with a tablespoon of roasted turnips, then top with a drizzle of chimichuri. Continue with remaining ingredients. Enjoy!
Whole Wheat Naan Bread is soft, fluffy, and lightly charred, it’s the perfect accompaniment to Greek Chicken & Chickpeas.
Ingredients
UnitsScale
1 1/2cups Warm Water
2 tsp Honey
2 tsp Dry Active Yeast
2 tbsp Olive Oil
1 1/2 tsp Kosher Salt
1 1/2cupsWhole Wheat Flour
3cupsAll Purpose Flour
3/4cupGreek Yogurt
Instructions
Make the Dough. In a large bowl or stand mixer, add the warm water, honey and yeast. Allow the yeast to bloom for 4-5 minutes.
When the yeast is bubbly, add the remaining ingredients. Using the dough hook attachment or a spatula, mix everything together until the dough is smooth and elastic (approximately 2- 4 minutes).
Cover and allow to rise until doubled in size, about 2 hours.
Roll & Cook Naan Bread. Remove the dough from bowl and divide into 16 equal portions.
Preheat a cast iron pan over medium high heat.
With a rolling pin, roll one portion of dough out into an 8-inch circle.
Place onto preheated pan and cook for 1 minute on each side. Then set aside to cool.
Greek Chicken & Chickpeas is a flavorful and flexitarian dinner that will impress your guests and family!
Ingredients
Scale
2 lbs Chicken Breasts, diced into 1-inch pieces
2, 15oz Cans Chickpeas, drained and rinsed
1 Large Onion, diced
2 Lemons, zested and juiced
4 Garlic Cloves, minced
3/4 cup Olive Oil
3 tsp Oregano
2 tsp Kosher Salt
1 tsp Ground Black Pepper
Instructions
Set out two separate mixing bowls, one will be for the chicken, the other for the chickpeas. (Note: If you do not mind the meat and chickpeas mixed together then feel free to use one large bowl!)
To one bowl, mix up the marinade. Add the olive oil, diced onion, garlic, lemon zest and juice, oregano, salt and pepper. Whisk together to combine.
Pour half of the marinade into the other bowl. You should have half of the marinade in each bowl.
Add the chickpeas to one bowl and cover then add the chicken to the other bowl and cover it. Place both bowls into the refrigerator to marinate for at least 1 hour and up to 6 hours.
When you are ready to cook. Heat two large cast iron pans over medium high heat. Add 2 tsp olive oil to each pan.
When the pans are heated, add the chickpeas to one pan and the chicken to the other.
Cook the chicken and chickpeas, stirring frequently, for 15-20 minutes until the chicken is cooked through and the chickpeas are crispy. The cast iron pan will help to crisp and slightly char the chicken and chickpeas. This is good flavor! (Note that the chicken should be cooked through to 165 F).
Creamy homemade Tzatziki sauce is filled with cucumber, dill, lemon and garlic. The perfect accompaniment to your next Mediterranean meal.
Ingredients
UnitsScale
2cupsGreek Yogurt
1 Cucumber, grated
2 tbsp Lemon Juice
2 Gloves Garlic, minced
1 1/2 tbsp Dill, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
Instructions
Set out a medium sized mixing bowl and place a clean dish towel over top.
With a box grater, grate the entire cucumber right over the towel and bowl. Then, wring out the moisture from the cucumber using the towel. Discard the liquid and place the grated cucumber into the empty bowl.
Add the remaining ingredients to the bowl and give it a thorough stir with a spoon or whisk.
Cover and place into the refrigerator until ready to serve. The flavors will enhance with a little time in the fridge!
Make your pesto and then set aside to cook the rest of the dish.
Cook your pasta according to the box directions.
While the pasta cooks, cook your chicken and veggies
Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil
When your pan is hot, add the chicken. Cook for 8-10 minutes until nicely browned and cooked through. Place cooked chicken on a plate and set aside.
While the chicken cooks, prep your veggies. Rinse your veggies and get ready to chop!
Dice the vegetables into 1 1/2 inch pieces
Zucchini: Slice in half length-wise, then dice into half moon shape
Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice
Cherry Tomatoes: Slice in half lengthwise
Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.
Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.
Now its time to put the dish together!
In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!
Taste the pasta and add additional pesto per your preference.
Serve immediately and enjoy a taste of a Mediterranean Summer!
Roll the pizza dough into a square, roughly 12×12 inches.
Using a spatula, spread the pesto onto the dough, leaving about a 1/2 inch border around all sides.
Evenly sprinkle the mozzarella over the pesto.
Next, take the top half of the dough and fold down to meet the bottom. You are basically folding the dough in half here. (Check out the video for a play-by-play!)
Then, using a knife or bench scraper, cut the dough horizontally into 6 sections. You should have 6 rectangles at this point.
Now, take one of your rectangles and vertically cut two slits into the dough, keeping the top portion intact. Continue with remaining rectangles.
Next it’s time to braid! Take one of your rectangles and fold the left dough portion over the middle section then repeat with the left side. Continue braiding until you reach the end of the dough. Then, pinch the bottom of the dough to seal. Now take the end you sealed and roll it up towards the other end. You will now have a braided pesto knot! Continue with the rest of the rectangles.
Place the knots into a 9×9 baking dish and brush with a little olive oil.
Place into the oven and bake for 30-35 minutes until golden brown. Note if the tops get a little too brown, cover with foil for the last 5 minutes. Allow to cool slightly and serve with marinara sauce or extra pesto. Enjoy!
Almond lemon cookies are moist, light and gluten-free goodness!
Ingredients
UnitsScale
1 1/2cupsAlmond Flour
1/3cupHoney
1/8 tsp Baking Soda
1 Medium Sized Lemon, Zested and Juiced
1 Large Egg White
2 tbsp Powdered Sugar
2 tbsp Slivered Almonds (optional)
Instructions
Preheat oven to 350° F. Get out a baking sheet and set aside.
Place the egg white into a small bowl and beat with a fork until slightly frothy. Set aside.
In a medium-sized mixing bowl add the almond flour, lemon zest, lemon juice, honey, baking soda, and egg white. Stir together with a spatula. The mixture should resemble wet sand.
Using a 1 1/2 inch scoop, scoop the dough and place onto the baking sheet. Continue until all dough has been used.
Sprinkle each raw cookie with a few slivered almonds and gently press the cookies with your hands to flatten them every so slightly.
Place the tray into the oven and bake the cookies for 12 minutes until just golden on the edges. You do not want to over cook!
After 12 minutes, allow the cookies to cool on a wire rack for at least 10 minutes.
This easy tofu scramble is packed with protein and is a great way to start your day!
Ingredients
Scale
(1) Block Firm Tofu, 14oz
2 tsp Olive Oil
2 tsp Nutritional Yeast
3/4 tsp Ground Turmeric
1/2 tsp Garlic Powder
l/4 tsp Onion Powder
Pinch Salt
Pinch Black Pepper
1 tbsp Almond or Soy Milk, Unsweetened
Handful of Baby Spinach, (Optional)
Instructions
Heat the olive oil in a pan over medium high heat. Add the drained tofu and crumble with a spatula or a fork right in the pan.
Cook the tofu for 4-5 minutes, stirring frequently until most of the moisture is gone.
Turn the pan down to medium and add the nutritional yeast, turmeric, garlic powder, onion powder, salt and pepper and then stir into the tofu. Continue to cook another 5 minutes.
Add the spinach (if using) and 1 tbsp plant-based milk and cook for 1 more minute until the spinach starts to wilt.
Transfer to a plate and serve with sourdough toast, fruit and enjoy!
These protein granola bars are a great snack or pre-workout boost. Plus they are nut-free!
Ingredients
UnitsScale
1 1/2cupsOld Fashioned Oats
1/4cupOat Flour
1/3cupProtein Powder
2 tbsp Flaxseed + 2 tbsp water
1/4 tsp Salt
1/2 tsp Ground Cinnamon
3 tbsp Mini Chocolate Chips
1/4cupCoconut Oil
1/4cupHoney
1 tsp Vanilla Extract
Instructions
Preheat oven to 350 F. Line a 10×4″ pan (bread/loaf pan) with parchment paper and set aside.
In a small bowl, mix together the flaxseed and water. Allow the flaxseed to soak up the water while you mix the remaining ingredients.
To a large mixing bowl add the oats, oat flour, protein powder, and salt. Mix together with a wooden spoon or spatula.
To a microwave safe bowl, add the coconut oil and heat on 20 second internals until melted. Then add the honey and vanilla extract and stir to mix. Then add the flaxseed water mixture and stir together.
Next, pour the coconut oil mixture into the oat mixture and stir together. Add the mini chocolate chips and stir again. The mixture should resemble wet sand.
Using a spatula, scoop the mixture into your prepared pan, spreading it evenly throughout the pan. Then, using your hands, the spatula or the bottom of a measuring cup press the dough firmly and evenly into the pan.
Place into the oven and bake for 10-12 minutes until slightly browned on top.
Allow the pan to cool on a wire rack for at least 10 minutes. Remove the parchment paper from the pan and allow the granola bars to cool on the wire rack for another 15 minutes until fully cooled.
Using a knife, cut the bars into 8 servings. Enjoy!
Optional Topping:
In a microwave safe bowl add 1 tbsp chocolate chips and 1/2 tsp coconut oil. Microwave on 20 second intervals until melted.
Using a spoon, drizzle the melted chocolate across the tops of the bars. Allow to cool for the chocolate to set.
These enchiladas are sure to be your next weeknight favorite dinner! Black Bean & Roasted Sweet Potato Enchiladas are packed with flavor and fiber in each bite.
Ingredients
UnitsScale
Roasted Sweet Potatoes:
1 Large Sweet Potato, peeled and small diced to 1/2″ inch
2 tsp Olive Oil
1/4 tsp Ground Cumin
1/4 tsp Chili Powder
1/4 tsp Smoked Paprika
Enchiladas:
2 cans, 15 oz Black Beans, drained and rinsed
1 Red Bell Pepper, diced
2 Scallions, diced
1cupCheddar Cheese, Grated
1 tsp Chili Powder
1/2 tsp Ground Cumin
1/2 tsp Smoked Paprika
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Kosher Salt
10–12 Flour Tortillas, about 8-inches in diameter
Instructions
Roasted Sweet Potatoes:
Preheat your oven to 400° F. Get out a large sheet tray and set aside.
Place your diced sweet potato on the sheet tray, then add spices and mix together with clean hands or a spatula.
Pop the sweet potato sheet tray into the oven and roast for 20-25 minutes until nicely browned, stirring halfway.
Enchiladas:
Prepare a 9×13 baking dish by coating it in nonstick spray. Set aside.
While the sweet potato roasts, mix up the enchilada filling. Into a large bowl add all the filling ingredients, black beans, bell pepper, scallions, grated cheese, chili powder, cumin, paprika, onion powder, garlic powder and salt. Give the mixture a stir with a spoon or spatula.
After the sweet potato has roasted and cooled slightly, add to the black bean mixture and give the filling mixture one more mix with your spoon.
Next roll up the enchiladas. Place one tortilla on your work surface, add 1/2 cup of enchilada filling to one end of the tortilla, then carefully, lift up the end of the tortilla to fold it over the filling and then roll it up and place into your baking dish. Continue with the remaining filling and tortillas.
Turn your oven down to 350 F and bake the enchiladas for 25-30 minutes until they just start to brown and crisp at the edges.
Top with your favorite toppings such as a dollop of Greek Yogurt, salsa, guacamole and a dash of hot sauce. Enjoy!
Carrot Cake Quick Bread combines the flavors of classic carrot cake with a healthy twist. Packed with shredded carrots, warm spices, and a touch of sweetness, it’s the perfect treat for breakfast, snack time, or a light dessert!
Ingredients
UnitsScale
Carrot Cake Bread:
3/4cupAll Purpose Flour
1/2cupOat Flour
1/2cupWhole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Ground Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cardamom (Optional)
2 Tbsp Ground Flaxseed
1/2cupOlive Oil
1/2cupHoney
1/2cupUnsweetened Applesauce
1cup Grated Carrot
2 Eggs
1 tsp Vanilla Extract
1/3cupWalnuts, chopped
Icing Glaze:
1/4cupPowdered Sugar
2 tsp Milk
Instructions
Set out all ingredients and equipment needed for happy baking!
Preheat oven to 325° F. Spray a bread pan with nonstick cooking spray and set aside.
In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
Add in the chopped walnuts to the batter.
Pour the batter into prepared bread pan and bake for 40-50 minutes, until just browned around the edges and a toothpick comes out clean from the center. *Note! Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.*
Remove from the oven and allow to cool on a wire rack for 5 minutes. Then, run a butter knife along the edges of the pan and carefully remove the bread from the pan.
While the bread cools, prepare the glaze icing
In a small bowl whisk together the powdered sugar and 2 tsp milk.
Using a spoon, drizzle the icing over top of the bread.
Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.
Homemade granola cups are a wholesome and nutritious breakfast or snack. Fill them with Greek Yogurt and berries for more protein, antioxidants and flavor.
Ingredients
UnitsScale
2cupsOld Fashioned Oats
1/4cupGround Flaxseed
3/4 tsp Ground Cinnamon
1/4cupMaple Syrup
1/4cup + 1tbspPeanut Butter
1 Egg White
Instructions
Preheat oven to 350° F. Grease a muffin tin with nonstick spray or coconut oil, set aside.
In a large bowl, combine the oats, flaxseed and cinnamon and stir together with a spatula.
To a small microwave safe bowl, add the maple syrup and peanut butter. Microwave for 20-25 seconds just to soften the peanut butter so it is easy to stir.
Next, pour the peanut butter mixture into the oat mixture. Stir together with a spatula, making sure that all dry ingredients are coated in the wet ingredients.
Whisk the egg white with a fork until slightly frothy then pour into the oat mixture and stir together.
Divide the oat mixture into 8 muffin cups. Using your fingers, press the the mixture into the muffin tin to form cup shapes. Continue with the remaining granola cups.
Place muffin tin into the oven and bake for 15-18 minutes until the granola cups just start to turn golden brown.
Allow the cups to cool in the muffin tin for at least 15 minutes. This is KEY, otherwise they will fall apart! Then, run a spatula or butter knife around the edge of each cup to gently release from the muffin tin.
To serve, fill each cup with a spoonful of Greek Yogurt and top with fresh berries. Enjoy!
Zesty Key Lime Energy Bites: Tangy citrus bliss meets wholesome energy in these no-bake bites! Perfect for a refreshing snack boost anytime.
Ingredients
Scale
1cup Pitted Dates
1/2cupRaw Cashews
1 Scoop Vanilla Protein Powder
1/2cupUnsweetened Shredded Coconut (Plus 1/4 cup for optional topping)
Zest from 1 Lime
2 tsp Lime Juice
1/2 tsp Vanilla Extract
1–3 tsp Water (if needed)
Instructions
Add the dates and cashews to the bowl of a food processor. Process for 1-2 minutes until the dates and nuts are broken down into small pieces.
Add remaining ingredients (except for water). Blend until fully combined and the mixture forms into a ball.
Add 1-3 tsp of water to the mixture if needed to bring together.
Using a 1-inch scoop or tablespoon, scoop out the mixture and then roll gently in your hands to form them into ball shape. This should yield about 14-16 energy bites.
To make them extra pretty, roll them in the extra 1/4 cup unsweetened shredded coconut.
This Mediterranean Egg Wrap is a mix between an omelet and a breakfast burrito but it is so much better than both of those! Plus, it packs in 31 grams of protein per serving!
Ingredients
UnitsScale
3 Eggs
1 Tbsp Greek Yogurt
2 Tbsp Unsweetened Soy Milk
2 tsp Olive Oil
3 Tbsp Red Bell Pepper, diced
1ozBaby Bella Mushrooms
1/4cupRaw Baby Spinach
3/4ozCheddar Cheese, grated
1 Whole Wheat Tortilla
Instructions
Heat a nonstick skillet to medium heat. Add 2 tsp olive oil.
When the pan is heated up, add the peppers and mushrooms and sautee for 1-2 minutes until the mushrooms are nicely browned.
Next add a handful of spinach and sautee for 1 minute.
While the spinach and veggies cook, whisk up the eggs, milk, Greek Yogurt and salt and pepper in a bowl.
Then, pour the egg into the pan, over top of the veggies. Give the pan a little shake to spread the eggs out evenly.
Place the tortilla on top of the egg mixture and allow to cook for 4-5 minutes.
After 5 minutes, run your spatula around the outside edge of the egg to make sure it will easily release and that it is cooked through.
Using a large spatula, flip the mixture over so that the tortilla is now on the bottom. Add the grated cheese and allow the tortilla to brown for 1 minute.
Finally, roll or fold the tortilla egg up. I find that folding into thirds like a letter works well. Then, give the roll up a little press with your spatula to fully crisp the bottom.
Now, slide it onto a plate, cut in half on a diagonal and dig in!
In a heat-proof bowl, add the dates and cover with hot water. Let the dates soak for 5 minutes to help them soften.
Drain the dates then add them to the bowl of your food processor, along with the 2 tbsp brewed coffee.
Process until the dates are broken down into small pieces.
Next, add the coconut oil and vanilla extract. Process again until the date mixture becomes slightly smooth.
Now, add the cocoa powder and process again! Stop and scrape down your bowl and then process again. This make take 2-4 minutes depending on your food processor. You are looking for a fairly smooth mixture.
Now it’s time to roll our truffles! Prep a sheet tray with parchment paper and set out on your work surface. Also, grab a bowl and fill it with water to help keep the filling from sticking to your hands.
Scoop out 1/2 tbsp of filling, wet your hands with the water and roll into ball shape, then place onto your parchment paper tray. Continue until all the truffle filling has been rolled.
Next, pop the tray of truffle balls into the freezer to firm up for 15 minutes.
Before you get the truffles out of the freezer, make the chocolate coating
In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25 second intervals, stirring in between each interval, until the chocolate is melted.
Get your toppings ready and set out next to the melted chocolate
Pull the tray of truffle balls out of the freezer.
Dip each truffle ball into the melted chocolate and using a fork, roll the chocolate around and then let some of the chocolate drip off before popping back onto the parchment paper. While the chocolate is still melty, add a sprinkle of your topping of choice.
Continue with the remaining truffles until they are all coated and topped!
Pop the truffles into the fridge to let the chocolate set up and harden for at least 10 minutes.
Black Bean Brownies are fudgy and rich with a hint of peanut butter, a delicious dessert!
Ingredients
UnitsScale
Brownie Batter:
1 Can, 15 oz Black Beans, Drained and Rinsed (no, or low-sodium if you can find it)
1/2cupMaple Syrup
2 Eggs
2 Tbsp Olive Oil
1/4 tsp Espresso Powder
1/4 tsp Kosher Salt
1 tsp Baking Powder
1/4cupCocoa Powder
1/4cupOat Flour
1/2cupChocolate Chips
Peanut Butter Swirl:
1/2cupPBFit Peanut Butter Powder
4–5 tbsp Soy Milk (or milk of your preference)
Instructions
Preheat your oven to 350° F and spray an 8×8 inch pan with nonstick spray, then set aside.
To the bowl of a food processor, add the black beans and maple syrup. Process until smooth.
Next, add the two eggs and process again.
Then, add the olive oil, espresso powder, salt, baking powder, cocoa powder and oat flour and process again to combine all ingredients.
Next, remove the blade from the food processor, scrape down the batter and add the chocolate chips, stirring with a spatula.
Then, pour the batter into your prepared pan and set aside while you make the peanut butter swirl.
To a medium size bowl, add the PBFit and 5 tablespoons of milk. Whisk together. The consistency should be a little thinner than regular peanut butter. If it is too thick, add another tablespoon of milk.
To make the swirl, drop dollops of the PBFit mixture onto the brownie batter, spreading them evenly over top of the batter. Then, using a butter knife, start from one corner and drag the knife through the batter and PB from one end of the pan to the other. Continue going back and forth until you reach the other side of the pan. Then, rotate the pan 90 degrees to create swirls in the other direction. Again, start from one corner and go up and back, snaking your way across the batter. Continue until you get the look that you like.
Place the brownies into the oven and bake for 20 minutes until they are set.
Allow brownies to cool for 15 minutes before digging in. Enjoy!
Mini Rosemary & Parmesan Focaccia Bites are packed with protein and make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.
Ingredients
UnitsScale
1cupGreek Yogurt
1/2cupAll Purpose Flour
1/2cupWhole Wheat Flour
1 1/2 tsp Baking Powder
1/8 tsp Kosher Salt
1 tbsp Rosemary, Minced
1/4cup + 1tbspParmesan Cheese, Grated
6 tsp Olive Oil
Flaked Sea Salt for topping, Optional
Instructions
Preheat oven to 400°F.
Get a muffin tin out and prep for the foccacia bites by pouring 1/2 tsp olive oil into each muffin tin section.
Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
Remove the bowl from the mixer and divide the dough into 12 equal portions.
Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
Bake for 12-15 minutes until slightly golden.
Carefully remove the bites from the muffin tin and allow to cool on a wire rack.
Roasted Broccoli with Parmesan and Pepitas is a simple and nourishing side dish packed with vitamins A, C, K and magnesium.
Ingredients
UnitsScale
1 Large Head Broccoli
1/3cupParmesan, Grated
1/4cupPepitas (Pumpkin Seeds)
Instructions
Preheat your oven to 425° F. Get a large sheet tray out and set aside.
Using a large chef’s knife, trim the florets from the broccoli stem and place into a microwave safe bowl.
Pour 2 tbsp of water into the bowl with broccoli, cover and microwave for 2 minutes to slightly steam the broccoli.
Sprinkle half of the grated Parmesan onto your sheet tray. Then top with the broccoli florets, then sprinkle the pepitas over top and finally top with the remaining Parmesan.
Place the broccoli into the oven and roast for 15-18 minutes until the cheese is melted and the broccoli is crispy.
Remove from the oven and using a thin spatula, lift up the cheesy broccoli goodness and place onto a serving platter. Enjoy hot!
Crispy roasted chickpeas are a crunchy, protein-packed snack that’s perfect for munching or adding to salads and bowls. Packed with fiber and flavor, they’re roasted to golden perfection for a nutritious bite in every handful!
Ingredients
Scale
1 can, 15 oz, Chickpeas
1 tbsp Olive Oil
3/4 tsp Kosher Salt
Instructions
Preheat your oven to 400° F. Get a large sheet tray out and set aside.
Drain and rinse your chickpeas. Then place them onto a clean kitchen towel or paper towels and pat them dry.
Transfer the chickpeas to your baking sheet tray. Drizzle the olive oil over top and sprinkle with salt.
Using your hands, or a spatula, mix the chickpeas, olive oil and salt so they chickpeas are nicely coated.
Pop the sheet tray into the oven and roast for 25 minutes until crispy, stirring halfway.
Sweetened with dates and a touch of honey, this hot cocoa is naturally sweet and dairy-free with no artificial ingredients, plus it’s easy on the tummy!
Ingredients
UnitsScale
1cupUnsweetened Almond Milk
2 Pitted Dates
1 tbsp Cocoa Powder
1 tbsp Honey (may also substitute Maple Syrup)
1/4 tsp Ground Cinnamon
1/4 tsp Vanilla Extract
Instructions
Place the almond milk into a microwave safe container. Microwave for 1-2 minutes to heat up.
Pour the warm milk into a blender and then add the remaining ingredients to the blender.
Blend on high for 1 minute until the mixture looks smooth.
Start by preheating your oven to 350 F. Line a sheet tray with a silpat or parchment paper, set aside.
In a large mixing bowl, add the eggs, vanilla extract, brown sugar and molasses. Whisk together until all ingredients are fully incorporated.
Next, add the oat flour, wheat flour, flaxseed, baking soda, spices and salt. Using a rubber spatula, stir the dry ingredients into the wet ingredients.
Let the dough sit for at least 5 minutes. The oats will soak up some of the moisture and the batter will get slightly thicker.
After the dough as rested, get your sheet tray and form the dough into logs. Wet your hands slightly and divide the dough in half, placing half on one side of the pan and the other on the other side.
Using your hands or a bench scraper, form the dough into two logs that are about 7-inches long and 3-inches wide. Use your hands shape the dough so it is an even thickness.
Place the sheet tray into the oven and bake for 18-20 minutes until the logs are firm to the touch.
Move the biscotti logs onto a wire rack to cool for 15 minutes.
After 15 minutes, slice the logs into biscotti! Take a sharp knife and slice the biscotti logs width-wise into 3/4-inch slices.
Reduce the oven temperature to 300 F and bake for 6 minutes. Then, remove the tray from the oven and use a spatula to turn each biscotti over to cook on the other side. Place back into the oven and bake for another 6 minutes.
Remove the biscotti to a wire rack and allow to cool fully. The biscotti will continue to harden as they cool.
Gingerbread Granola is a festive and easy breakfast to start your day with fiber and nutrients!
Ingredients
UnitsScale
3 3/4cupsOld Fashioned Oats
1 tbsp Ground Flaxseed
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Allspice
1 Pinch Ground Cloves
1/4 tsp Salt
1cupPecans
1/2cup Sliced Almonds
1/4cupCoconut Oil, Melted
1/2cupMaple Syrup
2 Tbsp Molasses
1 tsp Vanilla Extract
Instructions
Preheat your oven to 325° F. Line a large sheet tray with a silapt or parchment paper and set aside.
To a large bowl, add the oats, flaxseed, spices, salt and nuts. Mix together with a spatula.
In a medium size bowl, add the coconut oil, maple syrup, molasses and vanilla extract. Whisk together to combine.
Pour the liquid ingredients into the bowl of the oats and use your spatula to combine all the ingredients.
Pour the granola onto your lined sheet tray and then spread it out evenly with your spatula.
Bake for 25 minutes total, stirring every 10 minutes. Bake 10 minutes, remove from the oven and stir. Then bake for another 10 minutes, stir again and then bake for a final 5 minutes.
After it is done baking, use the back of a spatula to press the granola down to create granola clusters.
Allow to cool for at least 15 minutes.
Serve over Greek Yogurt and berries, or as a snack, enjoy!
Classic snowball cookies made with almond flour to be gluten-free!
Ingredients
UnitsScale
1cupAlmond Flour
1 Tbsp Arrowroot Flour or Cornstarch
1/4 tsp Baking Powder
3/4cupPecans (1/2 cup finely chopped, 1/4 cup larger chop)
3 Tbsp Butter, softened
2 Tbsp Maple Syrup
1 1/2 tsp Vanilla Extract
Pinch Salt
1/4cupPowdered Sugar
Instructions
Preheat oven to 325° F. Get out a sheet tray and silpat or nonstick cookie sheet, set aside.
In a medium sized bowl, add the almond flour, arrowroot or cornstarch, baking powder, pecans, butter, maple syrup, salt and vanilla extract.
Stir the batter together with a spatula until all ingredients are fully mixed and incorporated.
Using a 1 1/2-inch scoop, scoop the dough and roll it into ball shape with your hands, then place onto your sheet tray or cookie sheet. Continue with remaining dough, you should have about 12 cookies.
Place cookies into the oven and bake for 10-12 minutes until golden.
While the cookies bake, place the powdered sugar into a bowl and set aside.
Allow cookies to cool for 5 minutes and then roll in powdered sugar.
Place onto a cooling rack to finish cooling before digging in!
Skip the takeout and make your own homemade pizza with this easy, healthier recipe! Customize your toppings and enjoy a crispy crust loaded with fresh ingredients and homemade sauce.
Classic Chocolate Chip Cookies, crisp on the outside, soft in the center, perfect!
Ingredients
Scale
1cupGranulated Sugar
1cupBrown Sugar
1cupUnsalted Butter (2 sticks, at room temperature)
2Eggs
1 1/2tspVanilla Extract
1tspBaking Soda
2tbspFlaxseed (Ground)
1tspKosher Salt
3cupsAll Purpose Flour
12ozChocolate Chips
Instructions
In the bowl of a stand mixer add the butter and sugars. Mix on medium to medium high until light and creamy.
Next, turn the mixer to low and add the eggs, one at a time until mixed in. Then, add the flaxseed and vanilla extract, mix until just combined.
In a separate bowl whisk together the flour, baking soda and salt.
With the mixer on low, slowly add the flour mixture to the wet ingredients. If necessary scrape down the bowl to make sure all ingredients are fully mixed.
Add the chocolate chips to the dough mixture, mix on low just until the chips are incorporated into the dough.
Cover your bowl or place dough into a container with a lid and refrigerate at least 4 hours or, preferably, over night.
When ready to bake, preheat your oven to 375° F.
Place a silpat mat or parchment paper onto a baking sheet tray. Using an ice cream scoop or large spoon, drop rounded scoops of dough onto your baking trays.
Place sheet tray into the oven and bake at 375 F for 10-11 minutes
Using a spatula remove cookies from hot sheet tray to a cooling rack. Let cool (if you can!) and enjoy!
One of my most popular recipes! Quinoa Greek Salad is a great side dish, lunch and excellent to bring to potlucks!
Ingredients
Scale
Salad Ingredients
1 1/2cupsQuinoa
3cupsWater
1ptCherry Tomatoes
1Cucumber
1/2cupKalamata Olives
1/2cupFeta Cheese
Balsamic Dressing Ingredients
1/2cupOlive Oil
2tspDijon Mustard
1/4cupBalsamic Vinegar
1/2tspKosher Salt
1/4tspGround Black Pepper
Instructions
For the quinoa and veggies
Rinse the 1 1/2 cups quinoa in a fine mesh strainer. In a medium saucepan, heat 3 cups of water over high heat. Add the rinsed quinoa. Bring quinoa and water to a boil then reduce heat to low and simmer for 15 minutes. The quinoa is done cooking when all the water is absorbed and it is light and fluffy.
Prep and slice veggies.
Peel cucumber and slice off the ends. Cut the cucumber in half lengthwise. Using a small spoon scoop out the seeds. Next, slice each half lengthwise into 1/2 inch long sections. Then stack your long sections together to dice into 1/2 inch dice. Place diced cucumber into a large bowl.
Rinse your cherry tomatoes. Slice each tomato lengthwise (its prettier!). Place into bowl with cucumber.
Slice kalamata olives in half. Place into bowl with cucumber and tomato.
For the balsamic dressing
Into a small mixing bowl or mason jar add all dressing ingredients. Whisk until the dressing is fully emulsified. Taste the dressing and adjust seasonings per your preference
Putting the salad together
Once the quinoa has finished cooking add 3/4 of the dressing to the hot quinoa and stir to mix well. This will allow the quinoa to really absorb the dressing. Place the quinoa into the refrigerator for at least 1 hour.
Once the quinoa has cooled, place it into a large bowl. Add the cucumber, cherry tomatoes and kalamata olives. Next add the feta and mix together, taking care not to smash your tomatoes. Add the remaining 1/4 of the dressing and mix together. Place the salad back into the refrigerator for 1 more hour. Serve chilled, enjoy!
Make Your Own Homemade Kodiak Pancake Mix! With just a few simple ingredients, you can stock your pantry with this easy, protein-packed mix. Perfect for fluffy, flavorful, and filling pancakes whenever the craving hits—no box needed!
Grind the Oats: In the bowl of a food processor, process the oats until they are finely ground into oat flour.
Mix the dry ingredients: In a large mixing bowl combine the oat flour, whole wheat flour, protein powder, brown sugar, baking powder, cinnamon and salt. Whisk everything together until well combined.
Store: Transfer the pancake mix to an airtight container. Seal tightly and store in a cool, dry place until you are ready to mix up some protein pancakes!
Preheat oven to 400° F. Set a large sheet tray out for roasting.
Rinse the cauliflower. Using a sharp knife cut around the root of the cauliflower to remove the florets. Continue working your way around the cauliflower until all florets are removed. Place cauliflower florets onto the sheet tray. Add the whole garlic cloves to the tray. Sprinkle kosher salt and drizzle 1 tbsp olive oil over top. Using clean hands mix together. Place into the oven and roast for 20-25 minutes until the cauliflower is soft tender.
Allow the cauliflower and garlic to cool slightly. Place cauliflower and garlic into the bowl of a food processor. Add 1/4 cup of milk. Process until smooth. Set aside.
Mashed Potatoes
Scrub the potatoes, peel and cut them into large dice.
Fill a large pot with water and heat to boiling. Add the diced potatoes. Cook the potatoes until they are fork tender, about 12-15 minutes.
Drain the potatoes and return to same pot you boiled them in.
Using a potato masher, hand held mixer or potato ricer, mash the potatoes until your desired consistency.
Add the cauliflower puree, additional 1/4 cup of milk, 1/2 tsp kosher salt and butter to the potatoes and mix to combine.
Check the seasonings and adjust the salt and pepper as needed. Serve hot and enjoy!
Roasted Brussels Sprouts with Balsamic Glaze are crispy, caramelized, and coated in a sweet-tangy drizzle that makes veggies feel exciting again. They’re the perfect simple side that adds color, flavor, and a little nourishment to any holiday table.
Ingredients
Scale
Roasted Brussels
1 1/2lbsBrussels Sprouts
1tbspOlive Oil
1tspKosher Salt
1/2tspGround Black Pepper
Balsamic Glaze
1/2cupBalsamic Vinegar
1tbspSugar
Instructions
For the Brussels Sprouts
Preheat your oven to 400° F. Set a large sheet tray out for roasting the Brussels sprouts.
Rinse the Brussels sprouts. Trim the root end off and discard. Slice each sprout in half and place on the sheet tray. Some leaves will fall off, this okay simply add them to the sheet tray too. Discard any outer leaves that are yellow and not green.
Pour one tablespoon of olive oil, 1 tsp kosher salt and 1/2 tsp ground black pepper over the Brussels. Using your hands mix it all together to coat the Brussels. Place the tray into the oven and roast for 25-30 minutes, stirring halfway. Watch them carefully for the last few minutes as the leaves can burn easily.
For the Balsamic Glaze
While the Brussels sprouts roast, make the balsamic glaze. Heat a sauce pan over medium heat.
Add the balsamic vinegar and sugar. Turn the heat up to medium high and bring the mixture to a low boil.
Once it has reached boil, turn it down and simmer on low for 15-20 minutes. The mixture will cook down and get slightly thicker. You will know its done when the liquid will coat the back of a spoon.
After the 20 minutes turn the heat off and allow the glaze to cool slightly. It will thicken and become glaze like as it cools.
To Serve
Using a spoon drizzle the balsamic glaze lightly over the roasted Brussels sprouts. Enjoy hot!
Delicata Squash and Apple Fritters are a fun and delicious appetizer, created for the Black Forest Farmer’s Market.
Ingredients
Scale
Fritters
1Delicata Squash, Peeled, Seeded and Shredded
2Apples (Gala, Honeycrisp), Cored and Shredded
8ozCheddar Cheese
1Egg
1/2cupFeta
1/2cupAll Purpose Flour (or Gluten-Free Flour)
2tbspPear & Beet Shrub or Apple Cider Vinegar
Caramelized Onion & Apple Topping
2Onions
2tspCanola Oil
1tspKosher Salt
1Apple, Julienned
1tbspPear & Beet Shrub or Apple Cider Vinegar
Cheddar Crisps
1cupWhite Cheddar Cheese, Shredded
Instructions
Make the onions
Heat a large cast iron pan to medium-high heat, add the oil, then the onions and salt. Cook on medium-high for about 2 minutes then lower the heat to low and cook for 30-45 minutes until the onions have cooked down and caramelized.
Make the fritters
In a large bowl combine all the ingredients for the fritters, squash, apples, cheddar cheese, eggs, feta, salt, pepper and vinegar.
Heat a large skillet over medium heat. Using a tablespoon, scoop your fritter mixture and then place into the hot skillet. With a spatula press the fritter batter to flatten slightly so it cooks evenly. Cook for 3 minutes on one side and then flip and cook for an additional two minutes. Continue this with the remaining batter.
In a small bowl combine the caramelized onions, julienned apples and vinegar.
Make the cheddar crisps
Preheat your oven to 400° F. To make the cheddar crisps, line a baking sheet tray with parchment paper or a baking silpat. Place teaspoon size portions of shredded cheddar onto the tray, spacing one inch in between each pile of cheese. Bake for 7 minutes, remove from the oven and allow to cool for 5 minutes to set.
To Serve
Top each fritter with 1 tablespoon of the onion and apple mixture. Enjoy hot!
Flourless and gluten-free and naturally sweetened, chickpea blondies will become a family favorite dessert!
Ingredients
Scale
1 can, 15ozChickpeas, drained and rinsed
1/2cup Peanut Butter
1/3cupMaple Syrup or Honey (or a combination)
1tspVanilla Extract
1/4tspBaking Powder
1/4tspBaking Soda
1/2tspKosher Salt
1/2tspCinnamon, ground
1Egg
1/3cupChocolate Chips +2 tablespoons for top
Cooking Spray
Instructions
Preaheat oven to 350° F. Spray an 8×8 inch pan with nonstick cooking spray and set aside.
In a food processor, add all of the ingredients except chocolate chips and process until batter is smooth. This will take a few minutes to get the batter to a smooth consistency.
Using a spatula, fold in the 1/3 cup of chocolate chips.
Spread the batter evenly into the prepared pan. Tap the bottom of the pan onto the counter a few times to get the batter level. Sprinkle 2 tablespoons of chocolate chips on top of the batter.
Bake for 20-22 minutes or until a toothpick comes out clean and the edges are slightly browned. Take care to not over cook! The blondies may look slightly underdone and that is okay.
Allow blondies to cool for at least 10 minutes. Cut into squares and enjoy!
This granola is nut-free making it a great choice for nut-allergies.
Ingredients
UnitsScale
3cupsOld Fashioned Oats
1/2cupFlaxseed
1tspCinnamon
1/2tspKosher Salt
1/2cupUnsweetened Shredded Coconut
1/2cupHoney
1/2cupCoconut Oil
1tspVanilla Extract
1/4cup Dried Cranberries
Instructions
Preheat your oven to 325° F.
In a large mixing bowl, add all the dry ingredients (oats, flaxseed, cinnamon, salt, shredded coconut). Mix together with a spatula.
In a microwave safe bowl or measuring cup, add the coconut oil. Place in the microwave and cook on 20 second intervals until melted. Add the honey and vanilla to the coconut oil, whisk together.
Pour the wet ingredients into the bowl of the dry ingredients. Stir together with a spatula until thoroughly mixed.
Place parchment paper or a silpat onto a large sheet tray. Spread granola mixture evenly onto the sheet tray.
Place sheet tray into the oven and bake for 25 minutes, stirring every 10 minutes.
Remove from the oven and allow to cool at least 10 minutes.
Now is the time to add in dried cranberries or any dried fruit. Mix into the granola and allow to cool.
