I love Asian food, but often, the choices at restaurants are not the healthiest options. But this delicious Peanut Sesame Noodles recipe has become a staple in my house. It’s sweet & tangy; full or protein, veggies & healthy carbohydrates; & is so satisfying.
Peanut Sesame Noodles
Serving Size:
2 servings
Time:
15 minutes
Difficulty:
Easy
Ingredients
1 package fresh pasta (I use linguine because that’s the closest thing available in my local grocery store, but pad thai noodles or any other long noodle would work; sub gluten-free pasta for a gluten-free option)
3 tbsp coconut aminos
2 tbsp sesame oil
2 tbsp unseasoned rice wine vinegar
1 tbsp honey or pure maple syrup
1 tbsp fresh grated ginger (optional)
1 tbsp natural creamy peanut butter
1 tbsp sriracha
1-2 cloves minced garlic
1/2 cup cooked edamame
1/4 cup shredded carrots
1/4 cup sliced green onions (optional)
12 large shrimp, thawed if frozen (optional, omit for vegetarian option)
chopped peanuts, for serving (optional)
Directions
If making shrimp: Heat a nonstick pan over medium heat & spray with cooking spray. Cook shrimp until pink & cooked through.
Cook pasta according to package directions. Drain & separate into two bowls.
Whisk coconut aminos, sesame oil, rice wine vinegar, ginger, peanut butter, sriracha, & garlic in a small bowl until well blended. Pour evenly over noodles & toss to coat.
Top pasta evenly with edamame, carrots, green onion, & peanuts.
Notes:
This dish is delicious served hot or cold! Enjoy for dinner & then have the cold leftovers for lunch the next day.
No need for takeout! These Air Fryer Vegetable Spring Rolls with Peanut Sauce are a delicious lunch or dinner recipe that taste so much fancier than they are to make! Plus, they give you a serving of vegetables & are packed with healthy fats to help you feel satisfied & boost your health. Pair it with your favorite fried rice or miso soup recipe for a complete meal.
Air Fryer Vegetable Spring Rolls with Peanut Sauce
Serving Size:
4 spring rolls
Time:
30 minutes
Difficulty:
Moderate
Ingredients
8 rice paper wrappers
5 romaine lettuce leaves, chopped into strips
1 cup fresh basil leaves
3/4 cup fresh mint leaves
3/4 cup fresh cilantro leaves
1 cup shredded carrots
1 red bell pepper
1/2 cucumber, seeded & cut into matchsticks
1 avocado, thinly sliced
sea salt, to taste
freshly ground black pepper, to taste
1/4 cup natural creamy peanut butter
4 tsp coconut aminos
1 tbsp fresh lime juice
2 tsp coconut sugar
1 tsp sriracha (or to taste)
Directions
Preheat air fryer to 390 degrees F.
Working one at a time, wet the rice paper for 10-15 seconds & then transfer to your work surface. Top with lettuce, basil, mint, cilantro, carrots, bell pepper, cucumber, & avocado. Season with salt & pepper, to taste.
Wrap spring roll tightly. Move to a plate & top with a damp paper towel. Repeat with remaining ingredients.
Spray air fryer basket with cooking spray. Working in batches as needed, place rolls into the basket & spray with cooking spray.
Cook rolls for 5 minutes. Flip & cook until brown, about 5 more minutes.
While cooking spring rolls, whisk together peanut butter, coconut aminos, lime juice, coconut sugar, & sriracha in a small bowl. Serve with spring rolls.
Thank you to Damn Delicious for the delicious inspiration for this recipe.
Salads are one of my favorite things to bring to lunch, but they can get boring after a while, especially if you always use the same combinations of vegetables & dressing. And, if you don’t add any protein or other toppings, this potentially nutrient dense meal can be much less filling & satisfying. We need good fuel at lunchtime to power through our afternoons, which means whatever we choose for lunch needs to be a balanced, healthy meal.
These five salad recipes are some of my personal favorites. They are packed with flavor & nutrients for a satisfying & delicious meal that you’ll want to have again & again.
Apple Walnut Salad
One of the most delicious ways to spice up your salad is to add fresh fruits & nuts. This Apple Walnut Salad is a delicious medley of fruits, vegetables & nuts that create a tasty medley on your tongue with every bite.
Makes: 1 serving
Ingredients:
2 cups mixed spring greens
1/4 cup blackberries
1/2 apple, sliced
1/2 red bell pepper, chopped
1/2 cucumber, sliced
2 tbsp walnuts, chopped
1 tbsp paleo jam (I love Wellbees strawberry jam)
1/2 tbsp balsamic vinegar
1/4 tsp dijon mustard
1/2 tbsp fresh orange juice
2 tbsp extra-virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste
Directions:
Toss mixed spring greens, blackberries, apple slices, red bell pepper, & cucumber slices in a bowl. Top with chopped walnuts.
In a separate bowl, whisk together paleo jam, balsamic vinegar, dijon mustard, orange juice, extra-virgin olive oil, & sea salt & freshly ground black pepper, to taste
This delicious Caesar salad recipe is made without anchovies & topped with a vegan Parmesan cheese! It is honestly the best salad I have ever had.
Makes: 4 servings
Ingredients:
For the croutons:
3 slices sourdough bread, cut into 1-inch cubes
1 tbsp extra-virgin olive oil
1/4 tsp salt
For the Caesar Dressing:
1 tbsp Dijon mustard
1 1/2 tsp drained capers
1/2 tbsp ground black pepper
2 garlic cloves
1 cup avocado mayonnaise (or vegan mayonnaise for a completely vegan recipe)
For the Vegan Parmesan:
1 1/3 cups unsalted roasted cashews
2/3 cup nutritional yeast
1 tbsp sea salt
For the salad:
Romaine lettuce, chopped
Mixed greens, chopped
Fresh avocado, sliced
Directions:
Preheat oven to 375 degrees F. In a large bowl, toss together bread cubes, olive oil & sea salt. Spread on a prepared baking sheet & cook for 15 minutes or until beginning to brown.
In the bowl of a food processor, combine cashews, nutritional yeast & sea salt. Pulse until crumbly & resembles Parmesan cheese.
In the bowl of a food processor, combine capers, black pepper, mayonnaise, mustard, & garlic cloves. Pulse until combined & garlic is completely minced.
Prepare plates with a mix of romaine lettuce & mixed greens. Top with sliced avocado, Caesar dressing, vegan Parmesan, & croutons.
Enjoy!
Note: I topped my salad with shrimp for a little extra protein. Feel free to top with your favorite protein or eat as is for a completely vegan recipe.
Thank you Pure Wow for the delicious recipe inspiration!
Fresh Summer Salad
This salad is fresh & summery, the perfect meal for a hot day.
Makes: 1 serving
Ingredients:
2-3 cups romaine lettuce
1/2 peach, sliced
1 ear cooked corn, corn shaved off the cob
1 carrot, chopped
6 large shrimp, thawed if frozen
1 tbsp extra-virgin olive oil
1/2 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp pure maple syrup
Directions:
Spray a pan with cooking spray. Cook shrimp over medium heat until pink & cooked through.
Whisk together olive oil, red wine vinegar, dijon mustard, & maple syrup.
Top lettuce with peach slices, shaved corn kernels, carrot slices, & shrimp. Drizzle with dressing.
Enjoy!
Antioxidant-Boost Salad
This delicious, vibrant salad is full of antioxidants thanks to the almonds, strawberry & veggies, & the shrimp add some extra protein to give you energy all afternoon.
Makes: 1 serving
Ingredients:
2-3 cups romaine lettuce
7 strawberries, sliced
2 tbsp sliced almonds
1 carrot, chopped
6 large shrimp, thawed if frozen
1 tbsp extra-virgin olive oil
1/2 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp pure maple syrup
Directions:
Spray a pan with cooking spray. Cook shrimp over medium heat until pink & cooked through.
Whisk together olive oil, red wine vinegar, dijon mustard, & pure maple syrup.
Top romaine lettuce with strawberries, almonds, carrot slices, & shrimp. Drizzle with dressing.
Enjoy!
Harvest Salad
This harvest salad is a delicious & filling lunch bursting with fall flavor. The recipe is vegan, but you can add your favorite protein, if desired.
Makes: 4 servings
Ingredients:
4 cups brussels sprouts
4 cups diced acorn squash
1 tsp extra-virgin olive oil
2 cups chopped kale
1/2 cup chopped walnuts
1/2 cup unsweetened dried cranberries
1/2 cup pomegranate arils
5 tbsp tahini
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
1/2 lemon, juiced
3 cloves garlic
4 tbsp water, to thin dressing
salt, to taste
Directions:
Preheat oven to 425 degrees F & prepare a baking sheet with foil & cooking spray. Cut the ends off the Brussels sprouts & discard; then cut the sprouts in half. Toss Brussels sprouts halves & chopped acorn squash with olive oil & salt & pepper, to taste. Spread evenly on the baking sheet & roast for 30 minutes, or until tender.
Whisk together tahini, maple syrup, apple cider vinegar, lemon juice, garlic, water, & salt, to taste.
Top kale with roasted veggies, pomegranate arils, chopped walnuts, & dried cranberries. Drizzle with dressing.
There is nothing wrong with indulging during the holiday season. During these joyous times spent with friends & family, it is part of the fun to eat a holiday cookie or a slice of pie. But with a different holiday event at every turn, those occasional treats begin to add up fast.
What I find most important during the holiday season is finding a balance. Incorporating healthy meals into your regular diet & having healthy options at family functions makes it easier to continue to eat healthy while enjoying the occasional treat. And I personally believe that eating healthy does not need to come at the cost of flavor. In fact, there are plenty of healthy holiday recipes that are just as tasty & won’t leave you feeling bloated after eating.
If you are hosting Thanksgiving or just bringing a dish to your family gathering, check out this recipe round-up for some healthy yet still delicious eating inspiration.
1. For an Appetizer: Cranberry Jalapeño Hot Pepper Jelly
One of my family’s favorite easy appetizers is spicy jam poured over a block of cream cheese & served with crackers. It is so simple to make, & it is always a hit.
Instead of using sugar-laden store-bought jam, keep it festive with this vegan, gluten-free, oil-free, & refined sugar-free Cranberry Jalapeño Hot Pepper Jelly from Monkey & Me Kitchen Adventures. It’s the perfect balance of sweet & tart & will definitely be a hit at your party. Instead of pouring over cream cheese, try serving over a round of brie cheese for a delicious spin. Get the recipe here.
2. For a Healthy Spin on Sweet Potato Casserole: Vegan Sweet Potato Casserole
I never know if sweet potato casserole qualifies as a side dish or a dessert, but it is always served with the turkey in my house, so I guess in this case it’s a side dish. This gluten-free & vegan Sweet Potato Casserole recipe from Mindful Avocado has all of the flavor of your traditional sweet dish but it’s so much healthier. This does have a pecan topping, not the traditional marshmallows, but honestly, I love the nuttiness of the pecan streusel so much more. I personally would sub coconut sugar for the brown sugar in this recipe to make it even healthier, but I suppose that’s up to you. Feel free to also sub regular butter for the vegan butter if you are not plant-based or vegan. Get the full recipe here.
3. If You’re Eating Low-Carb, Try This Cauliflower Stuffing
Cauliflower is such a versatile vegetable. You can use it to make dough, in place of mashed potatoes, or just as a yummy snack with hummus. In this recipe, it is used in place of the bread cubes in traditional stuffing. This Cauliflower Stuffing from Wholesome Yum is low-carb, paleo & Keto, making it a great choice if you’re trying to save your carbs for the dessert table. Get the recipe here.
4. For Your Gluten-Free Friends, Try These Soft Gluten-Free Dinner Rolls
It’s not uncommon today to have someone gluten-free sitting at your Thanksgiving table. Luckily, there are so many delicious gluten-free recipes that will please even your most hardcore gluten eaters. And, eating gluten-free tends to be a lower-carb lifestyle, which helps to achieve that healthy holiday balance (save the carbs for the desserts). This Soft Gluten-Free Dinner Rolls from Dish by Dish are also dairy-free, so you’ll make a couple people at the table happy with this dish. Get the recipe here.
5. For a Healthy Spin on Mashed Potatoes, Try These Vegan Mashed Potatoes
Don’t let the name full you! These Vegan Mashed Potatoes from Minimalist Baker are just as creamy as ever thanks to the vegan butter, & they have a delicious flavor from the roasted garlic & fresh chives. No one at your table will ever know the difference. Get the full recipe here.
6. For a Healthier Alternative to a Classic, Try This Healthy Green Bean Casserole Recipe
I love green bean casserole, which is actually funny because I can’t stand green beans. I don’t know what it is about that salty & tangy flavor, but I cannot do a Thanksgiving without this staple. Luckily, this Healthy Green Bean Casserole from Hummusapien has all the flavor I need without adding in processed ingredients like the cream of mushroom soup & french fried onions. Instead, raw cashews give this recipe its creaminess while fresh onion is baked with breadcrumbs & flour for its traditional crispy topping. Feel free to sub coconut aminos in place of the soy sauce, & gluten-free breadcrumbs & gluten-free flour in the topping, for a gluten-free, soy-free recipe. Get the recipe here.
7. For a Healthy Spin on Broccoli Salad, Try This Super Clean Broccoli Salad with Creamy Almond Dressing
Broccoli salad sounds like it would be a healthy dish, but the dressing is normally full of sugar. Instead, try this Super Clean Broccoli Salad with Creamy Almond Dressing from Pinch of Yum. The dressing is vegan, made with a base of orange juice, almond butter, miso paste, & canola oil instead of mayonnaise & sugar. And I love the addition of purple cabbage in the salad for a pop of color & extra crunch. Get the recipe here.
8. For the Person Who Just Has to Have Cranberry Sauce, Try This Homemade Cranberry Sauce with Oranges
I have never liked cranberry sauce from a can. Well, I don’t know if I can actually say that for sure because I have never been able to get past the texture to even begin to think about the taste. But as always, I strongly believe homemade is far better than anything processed. And I think this Cranberry Sauce with Oranges from Healthy Seasonal Recipes is going to convince you of the same. It’s sweet & tart, made with fresh cranberries, apples, & oranges & seasoned with allspice, salt & brown sugar. To make it even healthier, you can sub coconut sugar for the brown sugar. Get the recipe here.
I don’t know if I could choose between pumpkin & pecan pie. Personally, I like to have a slice of each on my plate. And with this healthy recipe, there’s no reason why you can’t have both! These No-Bake Pecan Pie Bars from Purely Kaylie the perfect grab-and-go treat for a crowd, & it’s sweetened naturally with medjool dates instead of sugar! Made with almond flour & oats, this recipe is also the perfect gluten-free & vegan treat for anyone at your party, but don’t think there is any sacrifice in flavor. The layer of homemade salted caramel sauce will convince anyone to come back for seconds. Get the recipe here.
10. And Because No Thanksgiving is Complete without Pumpkin Pie, Here’s a Raw Pumpkin Pie Recipe
Honestly, this Raw Pumpkin Pie recipe from Poosh is pumpkin pie at its finest. The pumpkin flavor is fantastic, & it’s balanced beautifully by the nutty sunflower seed butter that gives the filling its creaminess. The crust is made with almond flour & medjool dates, making this a gluten-free & vegan recipe that is sure to please anyone. I like to use pure maple syrup instead of Keto maple syrup because I prefer to eat natural sugar over sugar alcohols, but if you are adhering to a Keto diet, this recipe is compliant for you, too. Get the recipe here.
What is your favorite healthy Thanksgiving recipe? Leave me a comment below!
Halloween is normally associated with lots & lots of sugar, but that doesn’t mean you can’t eat healthy until the rush for candy!
Read on for five healthy Halloween recipes for a full day of festive celebration.
For breakfast, try this delicious Pumpkin Pie Smoothie Bowl
Sweetened with frozen banana & dates, this recipe has no added sugar, but it tastes just like a slice of pumpkin pie.
Makes: 1 serving
Ingredients:
1/2 banana, frozen
1/2 cup pumpkin puree
1 pitted medjool date
2 tbsp peanut butter (or nut butter of choice)
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch ground ginger
pinch ground cloves
1/4 cup dairy-free milk (I used almond milk)
chopped pecans (for topping)
sliced fresh banana (for topping)
Directions:
Puree all ingredients (besides toppings) in a blender until smooth. Pour into a bowl & top with banana slices & pecans.
Note: Feel free to add other desired toppings, such as granola, pumpkin seeds or walnuts.
Thank you Purely Kaylie for the delicious recipe inspiration.
For lunch, this Fall Kale Salad is a great choice
Filled with fresh fall produce like kale & sweet potato, this recipe is the perfect healthy, seasonal lunch option. The unsweetened cranberries add another punch of flavor, while the roasted pumpkin seeds are the perfect Halloween-themed addition.
Makes: 4 servings
Ingredients:
For the salad:
1 tbsp extra-virgin olive oil
2 medium sweet potatoes, peeled & diced into 1/2″ cubes
sea salt & freshly ground black pepper, to taste
1 pkg fresh baby kale
1/2 cup fresh roasted pumpkin seeds (see Note) (or substitute for pecans)
1/4 cup unsweetened dried cranberries
For the dressing:
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp dijon mustard
1 clove garlic, minced
1/2 tsp sea salt
1/4 tsp ground black pepper
Directions:
Preheat oven to 400 degrees F. Toss diced sweet potato with olive oil & season with salt & pepper, to taste. Spread onto a prepared baking sheet & roast for 30 minutes, or until the potatoes are tender.
Meanwhile, whisk together all dressing ingredients in a small bowl. Refrigerate until ready to serve.
To make the salad, top kale with sweet potatoes, dried cranberries, & pumpkin seeds. Drizzle with dressing & toss to combine. Serve.
Note: To make fresh roasted pumpkin seeds, slice open pumpkin & scoop out the seeds. You will most likely need to run seeds under cold water to separate them from the pumpkin guts. Dry thoroughly with a towel & then toss seeds in a large bowl with olive oil, sea salt & pepper, to taste. Place seeds onto a prepared baking sheet & roast in the oven at 350 degrees F for 15-20 minutes, or until crispy & lightly golden.
Thank you Gimme Some Oven for the delicious recipe inspiration!
Need an afternoon pick-me-up? Try this Pumpkin Spice Latte
No need to spend money at a coffee shop! You can make this delicious pumpkin spice latte right at home, & it’s sweetened with pure maple syrup rather than refined sugar, making it a much healthier option.
Makes: 1 serving
Ingredients:
1 tbsp instant espresso
1 cup milk, warmed
1 tsp vanilla extract
1 tbsp pure maple syrup
1/4 tsp cinnamon
pinch ground ginger
pinch ground nutmeg
pinch ground cloves
1 tbsp pumpkin puree
whipped cream, for topping (optional)
chocolate shavings, for topping (optional)
Directions:
Add espresso to warmed milk & froth to combine.
Pour espresso into a blender. Add remaining ingredients & pulse to combine.
Pour into your favorite mug, top with whipped cream & chocolate shavings if desired, & enjoy!
Note: You can also make this recipe with a cup of fresh coffee instead of the instant espresso. To do this, omit step one & just add all of the ingredients to the blender to combine.
For dinner, try this Harvest Bowl with Pumpkin Polenta
This dish is the epitome of fall! It has pumpkin, brussels sprouts, maple syrup, apples, kale, & more. You can make it vegan/vegetarian, or add your favorite protein. Grilled chicken or shrimp would taste great in this dish!
Makes: 2 servings (there will be leftover polenta)
Ingredients:
For the pumpkin polenta:
3 cups pumpkin, cubed
2 tbsp extra-virgin olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
sea salt & freshly ground black pepper, to taste
2 1/2 cups dairy-free milk (I used unsweetened almond milk)
1/4 cup canned full-fat coconut milk
2 cups water
1 cup uncooked polenta
1/4 cup nutritional yeast
2 tbsp vegan butter
For the bowl:
1 cup Brussels sprouts, halved
1 acorn squash, sliced into rings
1 tbsp extra-virgin olive oil
1 cup chopped kale, massaged with oil
1 honeycrisp apple, thinly sliced
10 grape or cherry tomatoes
For the dressing (optional):
1/3 cup tahini
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
1/4 tsp ground cinnamon
pinch ground ginger
pinch ground nutmeg
pinch ground cloves
pinch cayenne pepper
3-4 tbsp water, to thin
Directions:
To make the pumpkin polenta: Toss the cubed pumpkin with olive oil, rosemary, thyme, & salt & pepper. Spread onto the prepared baking sheet & roast at 400 degrees for 30 minutes, or until very tender.
Peel the skins off of the cooked pumpkin & combine in a food processor with the milk. Purée until smooth.
Transfer pumpkin mixture into a large pot & stir in the water & coconut milk. Bring the mixture to a simmer over medium-low heat, & then mix in the polenta. Cool, stirring frequently, until the mixture is thick, about 30 minutes.
Stir in the nutritional yeast & butter. Add salt & pepper, to taste
To roast vegetables: Toss Brussels sprouts & acorn squash with olive oil & salt & pepper, to taste. Spread onto a prepared baking sheet & roast in oven at 375 degrees for 30 minutes, or until tender.
To make dressing: Whisk together all ingredients.
To prepare bowls: Scoop polenta into the bowl, & then top with massaged kale, squash, Brussels sprouts, tomatoes, & apple slices. Drizzle with dressing (optional).
Note: This recipe is vegan. Feel free to substitute dairy milk, heavy cream, parmesan cheese, & dairy butter for the almond milk, coconut milk, nutritional yeast, & vegan butter.
And for dessert, these Pumpkin Pie Almond Butter Cups are dreamy
I know, you probably already have plenty of candy in your house from trick-or-treating. But, if you’re looking for a healthier candy option, this is the best choice you can make. The flavor is so incredibly rich – I honestly would prefer this over any store-bought option. The fact that it is sweetened with pure maple syrup & is vegan is just a plus.
Makes: 8 servings
Ingredients:
10 tbsp dark chocolate cocoa powder
4 tbsp pure maple syrup (I used pumpkin pie spice maple syrup for a little extra pumpkin flavor)
1/2 cup coconut oil
4 tbsp pumpkin puree
4 tbsp almond butter
1/4 tsp ground cinnamon
pinch ground ginger
pinch ground cloves
pinch ground nutmeg
Directions:
Line a cupcake tin with 8 cupcake liners.
Melt the coconut oil, & then whisk coconut oil, maple syrup & cocoa powder together in a small bowl. Divide the chocolate in half, & then fill the bottoms of the cupcake liners with one half of the chocolate. Freeze for 10 minutes.
Meanwhile, combine the pumpkin puree, almond butter, cinnamon, & pumpkin pie spice in another small bowl. Top the frozen chocolate with this filling, & then cover the pumpkin mixture with the remaining chocolate mixture.
Note: This post contains affiliate links. If you purchase a product after clicking a link, I may earn a commission off of that purchase.
Summer grilling season has arrived, & with it, the Memorial Day holiday weekend.
While for many this is a somber occasion, but it’s also a time to gather with loved ones & appreciate the simple joys in life, like gathering for a good meal in the beautiful outdoors.
To keep achieving your summer body goals & to feel good during your cookout, check out these delicious & healthy Memorial Day recipes that everyone will enjoy!
Forget the bread! Enjoy this delicious burger sandwiched between a portobello mushroom & melted Pepper Jack cheese topped with caramelized onions. Check out the recipe from Living Chirpyhere.
If you’re in the mood for something other than burgers, try this Honey Garlic Sticky Ribs recipe from RockRecipes.com. The Asian-inspired glaze is finger-licking good, but it uses honey instead of sugar for a naturally-sweetened recipe. Check out the recipe here.
Don’t have a grill? No problem! Try this easy & healthy Crockpot BBQ Chicken recipe from Skinny Fitalicious. It only has three ingredients, & all you have to do is throw them all in a Crockpot & cook it on low for 6-8 hours (or on high for 3-4 hours). It could not be simpler for a day of entertaining. Check out the recipe here.
It wouldn’t be Memorial Day without some creamy potato salad. Try this lighter recipe from Whole New Mom that uses cauliflower instead of potatoes. It’s still just as rich & filling, thanks to the vegancashew sauce that’s used in place of mayonnaise. Check it out here.
I love fresh fruit at any party – that’s always the platter I grab from first. But, if you would rather have a fruit dish than a fruit platter, try this nutty & bright Coconut Greek Yogurt Fruit Salad from Skinny Fitalicious. It combines berries with nonfat Greek yogurt & unsweetened coconut for a tasty dish that’s filled with healthy fats & protein, without adding any extra sugar! You could sub in your favorite fruits for different flavors. Check out the recipe here.
Broccoli salad is another one of my favorite dishes at any event. Get some greens on the table with this delicious low-carb, high-protein Greek Yogurt Broccoli Salad from Skinny Fitalicious. All of your guests are going to be asking you for the recipe. Check it out here.
You can still enjoy coleslaw without having to layer it with endless globs of mayonnaise & cups of sugar. This Paleo Coleslaw recipe from Paleo Cupboard uses apple cider vinegar, olive oil, & raw honey to create a light & subtly sweet coleslaw recipe that everyone is going to love. Check out the recipe here.
If you are in need of a red, white & blue dessert to end the evening, try this delicious Triple Berry Cobbler recipe from Whole New Mom. It uses liquid stevia instead of sugar, so the only sugar you get from this dish is from the berries themselves! And there are two topping options: One is grain-free & low-carb, & the other is egg-free. No matter which diet you are following or what accommodations your guests need, you can modify this dessert to be a dish everyone will enjoy. Check it out here.
Want to end the evening with a campfire & s’mores? Try these delicious Sugar-Free Marshmallows from Whole New Mom! By using a low-carb sweetener, these tasty confections are a low-carb & Keto dream, & it gets rid of all that nasty corn syrup that is in normal marshmallows. Get the recipe here.
Thank you to our veterans & to the service men & women we have lost who have given us the opportunity to gather safely with our loved ones. Let us always remember & honor those who have courageously given their lives for us.
Read to the end for a bonus quick & easy recipe to make with stale bread.
I hate wasting food. It’s one of my biggest pet peeves. So, when the baguette in my fridge went a little stale, I immediately knew what I was going to make: Strata.
Strata is a classic American egg casserole dish made with stale bread cubes, eggs & cheese. It is one of my favorite breakfasts. It’s comforting & filling, but it also has lots of protein & carbs to keep me fueled for my entire morning. And it can be made ahead of time for an easy, grab-and-go breakfast.
Bell pepper & feta strata
Makes: 4 large servings
Ingredients:
8 eggs
1 cup milk of choice (I like unsweetened almond milk)
1/4 cup grated Parmesan cheese
8oz day-old baguette, cut into 1-inch cubes
2 bell peppers, thinly sliced
1/2 cup crumbled feta cheese
Parsley, for garnish (optional)
Salt & pepper, to taste
Directions:
Preheat your oven to 400 degrees F. Spray an 8-inch by 8-inch dish with cooking spray.
Whisk together eggs, milk, & grated Parmesan cheese. Add salt & pepper, to taste. Toss bread cubes in egg mixture until coated, & then pour into the prepared baking dish.
In a nonstick pan, sauté bell peppers until soft. Top egg mixture with bell peppers, feta cheese, & fresh parsley.
Bake for 1 hour, or until the center of the strata is puffed up & the eggs are no longer liquid. Let sit for 5 minutes before slicing. Enjoy!
Bonus Recipe: I had a little extra bread leftover (it was a BIG baguette), so I made fresh croutons. Honestly, I could just eat these as a snack.
Parmesan Croutons
Ingredients:
8oz day-old baguette, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
Salt & pepper, to taste
Grated Parmesan cheese, to taste
Directions:
Preheat oven to 375 degrees F. Cover a baking pan in foil & spray with cooking spray.
Toss bread cubes in olive oil until coated. Add salt, pepper, & Parmesan cheese, to taste.
Bake for 15-20 minutes. Enjoy!
Note: Bread cubes can be stored at room temperature in an airtight container for up to one week.
Note: This post contains affiliate links. If you buy a product after clicking a link, I may earn a commission off of that purchase.
Spring is in the air, & that means it’s time for delicious spring produce!
Spring is the perfect time to start a healthy lifestyle. While the world outside is beginning to grow once again, you can commit to growth in your own life. With the weather outside getting warmer, there’s no better time to get out & start moving! And there are lots of spring fruits & vegetables that taste delicious & are beneficial for your health.
Look below for over 20 healthy spring recipes that can help you achieve your goals & have fun while doing it!
Quiche is my absolute favorite breakfast food. I love the savory taste paired with the perfect cheeses & vegetables, &, of course, the buttery, flakey crust. This quiche recipe from Pure Wow was created by Joanna Gaines, the home improvement guru, & it does not disappoint. However, feel free to play around with the vegetables & cheeses added for different flavors!
Last but not least, if you’re in a big rush in the morning, try this easy toast recipe from Breakfast for Dinner that’s both savory & sweet. It has ricotta cheese for some much-needed protein, & it’s topped with delicious, fresh berries & honey to satisfy that sweet tooth.
Are you ready to detox your body after a long winter? Try this delicious Rainbow Roll-Ups recipe from Pinch of Yum. They are packed with fresh vegetables, & the sweet & salty peanut sauce is dreamy & delicious.
Kiwi Strawberry Spring Rolls with Honey Lime Dipping Sauce
This bright & delicious spring roll recipe from A Sweet Pea Chef highlights all of the wonderful fruits of the season. It’s a fun & inventive way to get in your serving of fruits for the day.
Shaved Spring Vegetable & Apple Salad with Ginger-Dijon Dressing
Salad doesn’t have to be boring. This spring vegetable & apple salad from Pure Wow has tons of fresh vegetables you normally wouldn’t expect to taste raw, but they taste so delicious that way! The ginger-dijon dressing really pulls the dish together with a fun, Asian twist. Leave the recipe vegetarian, or add your favorite protein for a more filling lunch.
Forget boring Caesar salad! Try this fun spring recipe from Pure Wow that uses fresh asparagus in place of the lettuce. That’s right – this recipe has no leafy greens! It’s a fun twist on the traditional salad that is going to delight your taste buds.
This easy burgers recipe from Pinch of Yum uses canned salmon, eggs, & breadcrumbs (gluten-free alternative here) to create patties that are simple to make but taste delicious. The slaw is made with Greek yogurt instead of mayonnaise for a higher protein & lower fat content than the traditional dish.
If you’re in the mood for some light Italian fare, try this delicious & easy bruschetta chicken recipe from Evolving Table. Instead of putting the tomato mixture on top of bread, it’s served on top of the chicken for a high-protein, zero-carb alternative. The bright asparagus is a delicious finishing touch that helps make this a filling but still low-carb meal.
This chicken tacos recipe from Jessica Gavin is a current favorite in my house. The tart & sweet pineapple salsa recipe is so refreshing, & the chicken is cooked to a succulent perfection. Warming the tortillas in the pan at the end is the delicious secret to this tasty, balanced dish.
Sometimes, we all just need some comfort food. If you’re in the need of some pasta, try this Pasta Limone recipe from Pure Wow. Instead of topping the noodles with marinara or Alfredo sauce, it uses fresh lemon & basil. It’s a bright & delicious dish that’s still hits the spot.
Make fresh spring fruits the star of the show with this Fruit Pizza recipe from Life Made Sweeter. You can top it with the recommended fruits, or use your favorites. The crust is made with oats for a gluten-free & fiber-rich alternative, & the “sauce” is made from Greek yogurt, which adds protein to the dish.
I love lemon! I will choose a lemon dessert before anything else on any dessert table – hands down. These Lemon Cheesecake Bars from Spoonful of Flavor are the perfect balance of tart & sweet, & the Greek yogurt & cream cheese filling has extra protein, making this a delicious, healthy dessert.
The first fruit I think of when I think about spring is strawberries. I remember going strawberry picking when I was little & coming home to make delicious cobbler. These Strawberry Oatmeal Bars from Well Plated are made with whole wheat flour & old-fashioned oats for a fiber-rich dessert that’s just as sweet as the one from your childhood. The powdered sugar glaze is completely optional, but you can add it for a sweeter dish.
Blueberries & lemon are a match made in heaven. This lemon poppyseed cake from Ana’s Baking Chronicles has a delicious, tart, lemon-y punch that’s balanced by the sweet blueberry jam & glaze for a delightfully balanced dessert. It’s the perfect treat for a lovely spring occasion.
No matter where you are in your health journey, I hope you found some recipes that inspired you. Cooking with fresh ingredients is a simple way to get more nutrients into your diet, & it’s a big step towards a healthier lifestyle. The bright & beautiful flavors of spring are a delicious way to eat healthy without even realizing it!
What are some of your favorite spring recipes? Leave me a comment below!
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Lent is over, which means for a lot of people, so is the self-inflicted ban on sugar, & just in time for Easter candy.
Easter is a wonderful time to celebrate new beginnings – why not start fresh with some healthy lifestyle choices as well? There are still plenty of delicious foods to eat that don’t negatively impact our health.
Read below for some healthy brunch, appetizer, dinner, & dessert recipes that will delight your taste buds & help you achieve your wellness goals.
Pancakes are a great, easy breakfast that everyone loves. This low-carb, Keto, & paleo recipe from Wholesome Yum uses almond & coconut flours to keep the recipe healthy, & you can use any sweetener you like. Check out these Easter-inspired bunny butt & bunny face pancakes to make the dish more festive.
How cute are these egg nests? They are the perfect festive breakfast for Easter! You can use frozen or fresh shredded potatoes to make the hash brown nests. And the eggs are a perfect way to get in some protein to keep you full until dinner. You can find the full recipe on Kids Cooking Activities.
Deviled eggs are a must-have on Easter. They are delicious, festive, & the perfect way to use up all those dyed eggs. This clean-eating recipe from The Wooden Skillet is just as delicious as the classic one we all love, but it’s paleo & made with all-natural ingredients.
Between making brunch & dinner, I definitely don’t want to be spending a lot more time in the kitchen making appetizers. These roll-ups recipe from Seeking Good Eats are an easy, low-carb & Keto appetizer recipe that can be made ahead of time. Use fresh ham from the deli for an even better flavor.
This recipe from Family Fresh Meals is so cute & the perfect addition to any Easter appetizer table! It’s super easy to make, & it can be made ahead of time, too! Pair it with veggies & gluten-free crackers for a low-carb option.
This classy roast recipe from The Wooden Skillet is perfect for a special occasion. It’s easy to make, which means you can spend more time working on the side dishes & spending time with family.
Ham is a classic main dish on Easter. Make it healthy & give it a fun twist with this hickory-smoked ham recipe from Seeking Good Eats that uses a brown sugar substitute & bourbon to give it the delicious glaze we all love.
Want to try something a little more ambitious & traditional? This leg of lamb recipe from Seeking Good Eats walks you through step-by-step, & it’s actually not as difficult as it sounds!
When I think of sweet potato casserole, I think of perfectly healthy sweet potatoes laden in sugar & corn syrup. This dairy-free & paleo recipe from The Wooden Skillet uses pure maple syrup instead of sugar to sweeten the potatoes, & the marshmallows on the top are optional (but not really 😉). Look for corn syrup-free marshmallows in the grocery store (or buy them here) for an even healthier but still tasty twist.
If you’re looking for a more savory potato recipe, try this delicious, Whole30 & paleo scalloped potatoes from Real Food with Jessica. To make it gluten- & dairy-free, the recipe uses cassava flour & unsweetened almond milk, but you can’t even tell. And the fresh rosemary & thyme add a lovely flavor.
Get some fresh greens on the plate with this delicious & easy roasted broccolini recipe from The Wooden Skillet. All you add is oil & salt, but the roasting brings out such a lovely flavor, you won’t need anything else!
Are you used to having a big bowl of carb-heavy macaroni & cheese on the table? Why not sub it for this low-carb, cauliflower mac & cheese recipe from Seeking Good Eats that doesn’t skimp on the cheese or flavor at all? Trust me – no one will miss the pasta.
When I think of Easter, I instinctively think of bunnies & carrots. Get these Easter-themed, naturally-sweet vegetable on the table with this delicious ginger-glazed recipe from Gourmande in the Kitchen. Instead of using sugar, the glaze is made with pure maple syrup for a healthier twist.
I love the bright flavors of spring. This tart recipe from My PCOS Kitchen is the perfect blend of sweet & tart, & it uses the beautiful fruits to do most of the sweetening. Use powdered erythritol for a Keto version.
Keto Maple Carrot Cake with Maple Cream Cheese Frosting
Happy Easter everyone! As always, remember a holiday is just one day, so if you indulge, enjoy it & the people around you, & then get back on track tomorrow.
Do you have a favorite Easter recipe? Share it with me in the comments below!
Note: This post does contain affiliate links. If you buy a product after clicking a link, I may earn a commission off of that purchase.
St. Patrick’s Day is almost here!
Traditionally, this would be the time for sodium-rich corned beef & cabbage, carb-laden colcannon potatoes, artificially dyed green desserts (see a natural alternative here), & multiple pints of beer. And while this is a perfectly fine way to celebrate on occasion, if you are currently trying to tackle some health & fitness goals for summer, or if you are just looking to make some healthier meals for your family, this may not be the ideal choice.
If you are looking for some healthier but still festive alternatives, check out this round-up of delicious St. Patrick’s-themed recipes, so you can still have fun & feel good.
Sneak some veggies into your breakfast with this Kale Kefir Pancake recipe. If you don’t have kefir, substitute buttermilk (you can make your own by adding 1 tbsp lemon juice or white vinegar to a cup of milk & letting it sit for 5 minutes). These pancakes are gluten-free as well – they use buckwheat flour & oats instead of all-purpose flour. This is a savory pancake recipe, but if you want something a little sweeter, take out the turmeric & add in some honey. Or, embrace the savory component & pair this recipe with salsa & eggs.
This soup is so indulgently creamy, but it’s packed with vegetables, making it a delicious but still nutritious choice for lunch. Enjoy it alone for a light meal, or pair it with a small salad and/or crusty bread for a more filling lunch.
This bento box is too cute, & it has all the healthy foods you need for a balanced meal, plus a fun little treat. Instead of using cream cheese, spread hummus between the spinach tortillas for a higher-protein choice.
This recipe uses real cheese to make the Pot of Gold dip, making it a much healthier choice than traditional queso from the store. The Shamrock Dippers are made from spinach tortillas, making it a simple but festive choice for chips.
On most holidays, I find what people struggle most with is getting in enough fruits & vegetables. This snack board is absolutely adorable, & it’s packed with healthy fruits & veggies, so you can make sure you are getting in all your necessary servings for the day.
Instead of using mayonnaise & green food coloring, this deviled eggs recipe gets its creaminess & festive green color from avocados! It’s a recipe packed with protein & healthy fats.
The whole family is going to love this fun, festive dish. Yellow bell peppers are stuffed with ground turkey, brown rice, & tomatoes & topped with cheddar cheese to make the most delicious pot of gold you have ever seen!
Rainbows are another theme of St. Patrick’s Day, & eating from the rainbow is another way to stay healthy. This Rainbow Bell Pepper Pizza is covered in vegetables, making it a delicious & nutritious choice for celebrating the holiday.
This pesto is made from fresh spinach, walnuts, & extra-virgin olive oil, making it a great choice of healthy fats & vegetables. Stir it into your favorite pasta (or zucchini pasta to keep the dish extra festive), add in some ground turkey for protein if you like, & pair it with your favorite crusty bread for a delicious meal.
If you’re trying to keep your dessert low-carb, try these Keto sugar cookies. They are gluten-free & sweetened with sugar-free maple syrup. The green frosting is made from avocado, monk fruit sweetener, & butter. It’s a delicious, simple recipe that you can have fun making with the kids.
When I think of green desserts, I think of mint. These Mint Chocolate Chip Brownies are paleo & gluten-free, making them a healthy choice for anyone trying to stay away from processed foods. The layers of brownie, mint cream, & chocolate topping make this treat so indulgent, you won’t even miss the traditional sugar.
I hope you all have a fun & festive St. Patrick’s Day! Remember, if the diet breaks for one day, all progress is not lost. Have fun & get back on track tomorrow.
