Monica Nedeff

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Healthy Apple Muffins

Try these Apple Muffins made healthfully with whole wheat flour, minimal added sugar and packed with cinnamon apple flavor!

stacked muffins on cooling rack


Muffins are an easy on the go breakfast or snack. Grab and go for a hike or long road trip. You can easily freeze a batch and reheat them too.

Other muffin recipes you should check out are my banana carrot muffins and protein pumpkin muffins - both perfect for fall!

Change up your breakfast routine by making a batch of muffins. It'll be a nice change up for the mornings!

For this muffin recipe, the stars are cinnamon and apple. Start by selecting your favorite crispy, juicy apple. You only need one apple for this recipe.

If you prefer tart, go the granny smith route. If you want a touch of sweetness, go for a gala or honey crisp.

Ingredients

The ingredients are pretty straight forward and listed below:

  • Whole wheat flour
  • Brown sugar
  • White sugar
  • Cinnamon
  • Baking powder
  • Salt
  • Milk
  • Avocado oil
  • Vanilla extract
  • Eggs
  • Diced apple

Instructions

Mix the dry ingredients and wet ingredients in separate bowls. Pour wet ingredients into dry ingredients and mix until combined.

Add apples and boom the batter is done. Pour into muffin tins. You can fill them until they're almost full like the picture below.

apple batter in muffin pan

Bake until a toothpick comes out clean. Enjoy warm, fresh out of the oven or allow them to cool to enjoy later!

They don't puff up too much, so you can really fill up the muffin tins!

baked muffins in pan

You can store them in fridge for a few days or freeze up to 3 months. I love freezing muffins because all they take is around 30 seconds to reheat.

Recipe Tips and FAQs

How many apples do I need for the recipe?

1 apple will do! You'll get around 1 cup of diced apple, so if you have mini or lunch box apples you may need 2.

Will the apple be crunchy or soft in the muffins?

The smaller you dice the apple, the less likely it'll be crunchy and softer. I would dice the apple even more finely than I have in these pictures to get a soft apple texture.

How do I store muffins for later?

You can freeze muffins for up to 3 months later. They reheat in 30 seconds in the microwave. They will also last in the fridge for about 3 days.

More Apple Recipes

Cinnamon Apple Pancakes: These fall pancakes are delish, and the cinnamon apple topping is the best part!

Crock Pot Applesauce: You can't beat homemade applesauce. It's so simple in a crockpot and has the added bonus of making your home smell delish!

Healthy Apple Crisp: Apple crisp but make it "healthy!" Made with half the amount of butter as most recipes and has a bit of a fiber boost thanks to the oats and whole wheat flour.

Harvest Salad: This salad is a salad you crave. Trust me - try it and thank me later!

apple, cinnamon sticks and muffins in pan
healthy apple muffins stacked
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5 from 1 vote

Healthy Apple Muffins

Healthy Apple Muffins with cinnamon made with fresh apples are an easy snack on the go or breakfast. They freeze and reheat well, making them perfect for meal prep!
Course: Breakfast
Cuisine: American
Servings: 18
Calories: 146kcal
Author: Monica Nedeff

Ingredients

  • 2 cups whole wheat flour
  • ⅓ cup brown sugar unpacked
  • ¼ cup white sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup avocado oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 diced apple

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a muffin tin with oil.
  • In a large bowl, whisk together your whole wheat flour, brown sugar, white sugar, baking powder, cinnamon and salt.
  • In a smaller bowl, mix together the avocado oil, milk, eggs and vanilla extract.
  • Create a well in the bowl of dry ingredients and pour your wet ingredients into the well. Fold together until incorporated.
  • Fold the apples into the batter.
  • Fill muffin tins almost all the way full and bake 20-25 minutes or until a toothpick comes out clean.

Notes

  1. Make sure to dice the apple small so that it cooks through. A chopped thickness will leave the apple more crunchy than soft.

Nutrition

Calories: 146kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 126mg | Potassium: 92mg | Fiber: 2g | Sugar: 9g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Cucumber Onion Tomato Salad

This Cucumber Onion Tomato Salad is simply delish! Made with just 6 ingredients, comes together in 20 minutes! it's easy to throw together for a quick side dish to a summer gathering.

plate of cucumbers with tomatoes and onion

Why this Recipe Works!

We all need to eat more veggies, right? Why not make them flavorful! This recipe takes little time to prep and throw together but makes eating veggies a lot more delicious.

I grew up eating a version of this recipe that had an Italian spin-off. We would add garlic, Italian dressing and parsley.

It was delicious! A lot of the recipes out there have this Italian influence, but I thought why not try it in a different way?

My friend, Kelli, introduced me to the wonders of Lemon Pepper seasoning + cucumbers. If you've never tried it - omg, stop what you're doing and slice up a cucumber and sprinkle lemon pepper seasoning on the slices - life changing!

So why not turn that into a vinegar-based dressing for cucumber, tomatoes and onion slices?

So, refreshing! Let's dig into the ingredients needed!

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Ingredients

ingredients separated into bowls

Here are the main 6 ingredients:

  • Cucumber
  • Tomato
  • Red Onion
  • Rice Vinegar
  • Lemon
  • Lemon Pepper Seasoning

That's it! No need to add a bunch of other stuff unless your heart desires it, of course.

Dill can work as a nice herb with the lemon!

Lemon Pepper Vinaigrette

A vinaigrette minus the oil!

The dressing is a mix of lemon juice, lemon zest, rice vinegar and the lemon pepper seasoning.

It's bright, zesty and so delish!

If you want to use this on a salad, add your favorite oil and now you have a real vinaigrette!

lemon pepper seasoning dressing with plate of veggies

Mix it all together and you have a perfect veggie side dish to bring to any summer event.

Recipe FAQs

Can I meal prep this cucumber onion tomato salad?

The acidity from the lemon juice will soften the tomatoes over time. It'll still taste great, but if you care about serving a beautiful dish, I wouldn't prep this ahead of time and just do day of.

What's the best way to dice tomatoes and onions for this salad?

You can chop or dice the 3 main ingredients (cucumber, tomato, red onion) any way you want. I like the larger slices to make it more of a salad. However, you could dice them all up and make it like a salsa or dip. Whatever floats your boat!

cucumber slices in a vinegar dressing and lemon zest

Other Salad Recipes to consider!

If you tried this Cucumber Onion Tomato Salad or any other recipe on my blog please leave a 🌟 star rating and let me know your thoughts in the comments!

Cucumber onion tomato salad with lemon zest
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Cucumber Onion Tomato Salad

This 6 ingredient Cucumber Onion Salad is easy to put together and so delish! Made with lemon pepper seasoning + lemon zest.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Dip, Salad, Side Dish
Cuisine: American, Italian, Mediterranean
Servings: 6 people
Calories: 22kcal
Author: Monica Nedeff

Ingredients

  • 1 sliced English cucumber
  • 1 cup chopped tomatoes
  • ½ cup chopped red onion
  • ¼ cup rice vinegar
  • zest and juice of 1 lemon around 3 tablespoons
  • 1 teaspoon lemon pepper
  • chopped dill optional

Instructions

  • Chop the cucumber, tomato and onion. Place in a large serving bowl.
  • Mix the rice vinegar, lemon zest and juice along with lemon pepper in a small bowl. Whisk together before adding to the main serving bowl.
  • Taste test for additional salt if needed.
  • Top with freshly chopped dill if desired. Enjoy!

Notes

  • Lemon juice can break the veggies, especially tomatoes down a bit. If you care about appearance, I wouldn't prep the salad too far in advance.
  • The ratio of salt and pepper in lemon seasonings will vary so taste test if the salad needs extra salt.
  • Slice or chop the veggies any way you prefer!

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 59mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

Strawberry Matcha Latte

This simple, yet flavorful Strawberry Matcha Latte makes creating an iced latte easy peasy at home. Made with fresh strawberries and freeze-dried strawberries for all the flavor, you're going to love this recipe!

strawberry matcha latte served with fresh strawberries

The first layer is a strawberry syrup made with fresh strawberries and a small amount of simple syrup.

The next layer is essentially homemade strawberry milk and so dang good. Try a sip before you add it to your mug!

Rather than using fresh strawberries, I decided to use freeze-dried strawberries in the milk. Why? Because the flavor is so much more potent.

Plus, fresh strawberries have a lot of liquid, and I wanted this layer to be a little frothy, so freeze-dried strawberries work well!

This drink doesn't have an artificial strawberry flavor. It's truly a blend of real strawberries, simple syrup, and vanilla.

Ingredients

  • Matcha Powder
  • Water
  • Milk
  • Freeze Dried Strawberries
  • Simple Syrup
  • Vanilla Extract
  • Ice Cubes
ingredients to make strawberry matcha

Pictured above is almost everything you need!

You'll want to make sure you get ceremonial grade matcha. Why? The flavor will be much brighter and a touch sweeter compared to culinary matcha that is more bitter.

I chose these fun hexagon shaped ice cubes and love them!

You can use store bought simple syrup or make your own, and considering it only takes 5 minutes to make at home - I absolutely recommend doing it this way!

I included instructions in the notes section of the recipe card if you need it. Essentially, you'll dissolve equal parts sugar in water. Save the leftover syrup for cocktails or other fun beverages.

Instructions

There are 4 steps to get the 3 Layers to this delicious iced latte - let's dive in!

  1. First layer is fresh strawberries blended up with a bit of simple syrup
  2. Second layer is ice cubes
  3. Third layer is the strawberry milk
  4. Matcha
collage of steps making the iced latte

The matcha will sink below the strawberry milk depending on how much you blend it up and make it light and fluffy.

Making Homemade Strawberry Milk

While you can totally buy store bought strawberry milk, nothing beats homemade!

You can use whatever milk you prefer - whether that's cow's milk or an alternative. I've made this recipe only with cow's milk, so I can't say what the taste difference will be with almond or another alternative.

The fat in the milk will create a little bit of thickening from getting blended up in the blender, which is why the matcha sinks below it even though you pour it on top.

Recipe Tips and FAQs

Can I use a milk alternative?

Absolutely! It may add a different taste and depending on how much fat is present it may not be as frothy, but you absolutely can!

Can I use store bought strawberry milk?

You can but nothing beats homemade!

Can I use honey instead of simple syrup?

I wouldn't recommend honey because it tends to not dissolve well in cold beverages. I tried the recipe with honey but found it clumped up.

More Matcha Inspired Recipes

Rosemary Matcha Latte: I love creating herb infused simple syrups. It elevates a drink or dish so easily and taste amazing! Try this recipe for a hot matcha latte when you need something toasty!

Matcha Overnight Oats: Sweetened with just a little honey and a beautiful green color - makes for a fun breakfast!

Matcha Muffins: Not overly sweet muffins - perfect for a meal prepped breakfast!

strawberry matcha latte
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5 from 1 vote

Strawberry Matcha Latte

This easy, homemade Strawberry Matcha Latte is full of delicious strawberry flavor and earthy matcha. Serve this iced latte with crumbled freeze-dried strawberries and a dusting of matcha!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American, Asian
Servings: 1 drink
Calories: 178kcal
Author: Monica Nedeff

Ingredients

Instructions

  • In a blender or food processor add the 4 strawberries, 1 tablespoon water and 1 teaspoon of simple syrup. Blend until thin, liquid consistency with no strawberry chunks.
  • Optional Step: Strain strawberries in a small mesh colander. Use a spoon or spatula to squeeze as much strawberry syrup out as possible! Discard the strawberry seeds and pulp. You'll have around 1 T of strawberry syrup left. While you can skip straining it, I found I prefer it this way otherwise it was too much pulp. Pictures from the post are with it not strained.
  • Empty the strawberry syrup into your mug and top with ice.
  • Using the same blender or food processor add the remaining 1 tablespoon simple syrup, milk, freeze-dried strawberries and vanilla extract. Blend until smooth and add to mug.
  • Heat up your water and whisk the matcha together until smooth. Pour over the strawberry drink.
  • Top with crumbled freeze dried strawberries and a dusting of matcha and enjoy!

Notes

  • While you can buy simple syrup, it's so easy to make at home, I wouldn't recommend wasting the money! To make simple syrup, it is essentially equal parts water to sugar. Add 1 cup of sugar and 1 cup of water to a pot over medium heat. Stir until the sugar crystals dissolve. Once the sugar dissolves you got simple syrup!
  • Recipe is not overly sweet, so add more simple syrup at the end if you prefer lattes sweeter!
  • I took these pictures before I completely finished finalizing the recipe, so the 1st layer of strawberry syrup is thicker consistency with the pulp and seeds just fyi!
  • The higher the fat percentage of milk you use the frothier the milk will be. I used whole milk in these photos, but you can use 1% or 2% or a milk alternative.
  • If your blender or food processor doesn't blend up the strawberries well an immersion blender can be helpful!

Nutrition

Calories: 178kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 78mg | Potassium: 319mg | Fiber: 1g | Sugar: 31g | Vitamin A: 226IU | Vitamin C: 28mg | Calcium: 162mg | Iron: 2mg

Arugula Pasta Salad

This simple, yet flavorful Arugula Pasta Salad is about to knock your socks off! Full of bright, lemony flavor and so quick to come together.

bowtie pasta salad

Need something to bring to your next gathering or want a new packable lunch option for work?

This pasta salad takes little time to throw together and is so dang good. Get ready to find your new favorite summer recipe!

The dressing is a citrus, dijon blend and adds the perfect amount of flavor that isn't overpowering to the arugula or parmesan.

At first, I wanted to add a bunch of extras like sun-dried tomatoes, olives, basil, etc. But I realized that would take away from the simplicity of this recipe and honestly, the flavor is so good on its own.

However, you can make it your own and add a ton of extras to it if ya want!

Ingredients

If we're including salt and pepper this recipe is just 10 ingredients! You probably already have the staples in your kitchen and pantry, so it's a win, win.

ingredients to make pasta salad
  • Pasta
  • Lemon juice
  • Olive oil
  • Dijon
  • Garlic
  • Salt
  • Pepper
  • Arugula
  • Parmesan cheese
  • pine nuts

Fun tip! Try the dressing for the pasta salad for your average salad. Dressings are so easy to make, and this is a great one that is simple, yet flavorful.

I like to keep a prepped vinaigrette already made out on my counter so I can use it whenever I need it. I have these adorable hand painted sunflower containers for this purpose.

Instructions

Start by cooking half a box of 1lb of pasta. You can use whatever noodles you want, but I love bowtie pasta.

While the pasta cooks, mix up the ingredients for the dressing in a big serving bowl.

Once the pasta is done cooking, allow it to cool before mixing it together with the dressing, arugula, cheese and pine nuts.

dresssing for pasta salad

This salad is best enjoyed the day it's prepared. You can absolutely enjoy it a few days post prep; however, the oils will solidify in the fridge. If you plan to serve leftovers to guests, highly recommend taking the salad out of the fridge an hour or so before serving to allow the oils to become liquid again.

How to Boost Protein

You could add protein in a variety of ways - try chicken, beans, salmon, tofu.

Really whatever protein you like could go well! I love it with thinly sliced chicken breast. I'll marinate the chicken in a similar dressing - usually something with olive oil, lemon juice, dijon and some spices.

If you find a marinade or protein that you love with this recipe, let us know in the comments!

serving bowl of arugula pasta salad

Recipe Tips and FAQs

How can I prevent the noodles from going mushy?

Try cooking the pasta al dente, so it's cooked through but still has a little bite to it. I usually do the lower end of the range for cooking and taste test a noodle before draining the water out. Run the pasta under cold water to prevent the noodles from continuing to cook.

What do you add for protein?

I love chicken in this recipe, but you could go for whatever sounds good to you. Adding beans, like chickpeas, would be a quick, easy option

More Summer Pasta Recipes

Lemon Chicken Pasta with Cherry Tomatoes: Bright and zesty recipe perfect for an easy dinner!

Pesto Pasta Salad with Summer Veggies: Recipe made with a homemade pesto and summer veggies like yellow squash.

Red Lentil Pasta Salad: Lentil pasta is high in protein and great source of fiber. This recipe has a nice acidic flavor with artichokes and banana peppers.

arugula pasta salad with parmesan
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4 from 1 vote

Arugula Pasta Salad

This Lemony Arugula Pasta Salad is quick and easily made with pantry staples. Bring it to your next gathering or summer picnic!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 people
Calories: 190kcal
Author: Monica Nedeff

Ingredients

  • 8 ounces pasta
  • ⅓ cup olive oil
  • ¼ cup lemon juice juice from one lemon
  • 2 teaspoons dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 clove garlic minced
  • 2.5 ounces arugula
  • ⅔ cup shaved parmesan cheese
  • ¼ cup pine nuts

Instructions

  • Cook pasta according to package instructions.
  • While the pasta cooks, mix the olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a large bowl.
  • Once the pasta is done cooking, allow it to cool before adding it to the large bowl with dressing. Add the arugula, parmesan cheese and pine nuts. Enjoy!

Notes

  1. This pasta salad is best enjoyed the same day it is prepped. Olive oil will coagulate and gel up in the fridge if stored for later. If you're wanting to serve it to guests later, highly recommend taking it out an hour before to allow the oil to come to room temperature and liquify.

Nutrition

Calories: 190kcal | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 10mg | Sodium: 468mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 9mg | Calcium: 151mg | Iron: 1mg

Vegetable Minestrone Soup

Enjoy this Vegetable Minestrone Soup full of zesty lemon and savory basil flavors. It's a fun twist on the traditional minestrone soup we all know and love!

bowl of minestrone soup


This soup is made with 13 ingredients and takes little time to come together. It's filled with a bunch of spring veggies like asparagus, green onions, carrots, basil and spinach.

Get creative and add your favorite spring vegetables! If you don't like asparagus try swapping it for green beans or squash.

This recipe works great for meal prep for work lunches or dinners, too!

Ingredients

ingredients to make vegetable minestrone soup
  • Broth - I use veggie
  • Pasta - you can use any small pasta, but I love ditalini
  • Beans - I use cannellini, but you could swap for another option
  • Diced Tomato - I typically do lower sodium options
  • Green Onion - best in the spring!
  • Spinach - or you could do another favorite green
  • Basil - this flavor just makes me think of summer that's on its way
  • Lemon juice - adds just a hint of brightness
  • Olive oil - needs some good heart healthy fats!
  • Garlic - needed in just about any recipe in my opinion!
  • Salt - enhances all the flavor!

Instructions

You'll start by sautéing the green onions in oil with the salt and garlic. Then add the broth and diced tomatoes to the mix. Followed by the carrots and asparagus.

You'll cover and simmer for 10 minutes to allow the crunchy veggies to soften.

Next, you'll add the beans and pasta, cooking uncovered for 7- 10 minutes or however long the pasta box recommends.

I love adding the juice of one lemon at this point - it just adds a nice punch of citrus but not in an overpowering way.

The last step is stirring in the spinach and basil and boom it's done!

The soup will look its best at this point once you're done. The green of the asparagus, spinach and basil looks gorgeous at this point.

So, if you're serving it and care about appearance, I wouldn't prep it ahead of time.

The green hue of the asparagus, spinach and basil will fade with time, but of course, it still tastes delish!

Ways to Add More Protein

Beans are the main protein source in this soup. If you want to make it extra hearty, try adding in chicken sausage or tofu.

You could also experiment with ground beef or ground pork. Try sauteing the ground meat in oil, garlic, and your favorite seasonings.

I've added ground beef before and found it went well!

two bowls of soup with toasted baguette

Serving Ideas

Soup and bread just go together, right! Serve this soup up with a toasted slice of baguette with butter. You can't go wrong there.

How do you toast a baguette? Super simple! Slice into hearty slices, spread butter on one side and bake at a low temperature around 325-350 Fahrenheit for 10-12 minutes.

That's all! You could even add herbs or garlic on top or just keep it simple with buttery goodness!

If you prefer a crisper and deeper brown on your baguette, you could increase the temperature to 400-425 Fahrenheit. I prefer a softer crostini for dipping in soup, which is why the temperature is a little lower.

Topping with extra basil isn't a bad idea either! You could even try doing a swirl of pesto.

Recipe Tips and FAQs

How to toast a baguette?

Slice into hearty slices and spread butter on top. You can add seasonings or herbs if desired, but I love keeping it simple with butter. Then bake anywhere from 325-425. I tend to go on the lower end of the spectrum for oven temperature, because I prefer my crostini softer for dunking into soup. However, do as you wish!

Can I freeze the leftovers?

Yes! Soup tends to freeze well. However, always leave room for it to expand as it freezes in whatever container you use.

Can I use other beans or pasta?

Absolutely! Try chickpea or kidney beans. For pasta, try shells or small elbow macaroni. There is no right or wrong!

More Soup Recipes

Butternut Squash Soup: This recipe is a favorite and so creamy and flavorful with ginger and coconut milk.

Sweet Potato Chili: A cozy and hearty soup recipe that's good for you too!

If you're a big fan of soup and want more recipes, please let me know what soup recipes you'd be interested in below in the comments!

vegetable minestrone soup with fresh basil
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Vegetable Minestrone Soup

This 13 ingredient Minestrone Soup is super easy to make and full of delicious spring vegetables!
Prep Time10 minutes
Cook Time20 minutes
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 148kcal
Author: Monica Nedeff

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves minced garlic cloves
  • 1 teaspoon salt
  • 1 bunch chopped green onions
  • 6 cups vegetable broth low sodium
  • 1 15oz can of diced tomatoes no salt added
  • 1 cup chopped carrots
  • 1.5 cups chopped asparagus
  • 1 lemon juiced around 3 tablespoons lemon juice
  • 1 cup small pasta I love using ditalini, but you could also use elbow or small shells
  • 1 150z can of cannellini beans
  • 2 cups or big handfuls chopped spinach
  • 1 cup chopped basil

Instructions

  • Heat a large pot over medium heat.
  • Saute green onions with salt and garlic in oil for 1-2mins.
  • Add veggie broth and diced tomatoes and bring to a boil.
  • Add carrots and asparagus and bring heat down to a simmer. Cover and cook for 10 minutes.
  • Next, add pasta, beans and lemon juice. Cook uncovered for however long the instructions recommend on the pasta box, usually 7 to 10 minutes.
  • Take soup off the heat and stir in chopped spinach and basil. Taste for any extra salt.
  • Serve with extra basil - enjoy!

Notes

  1. One tricky thing is salt. I will add more salt if I can't get no salt added diced tomatoes. I usually use regular cannellini beans because it can be hard to find them without salt added. Start with the 1 teaspoon salt, and at the end of the cooking, taste test for additional salt. Salt is so key to flavor, and in a soup, I think it can really make a difference. So, taste test and see!
  2. Servings will vary whether doing a small portion like a cup vs a larger portion like a bowl. On average, you can get 6-8 servings from the recipe.

Nutrition

Calories: 148kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 351mg | Potassium: 501mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8598IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 3mg

Harvest Salad

This Harvest Salad made with persimmon, honey crisp apple, roasted sweet potato, pomegranate seeds and a honey Dijon dressing is out of this world delish!

salad with honey crisp apple

Make this for your next fall or winter dish - it'll be your new favorite go to salad! I love a harvest salad because you can change it in so many ways.

Swap out fruit for whatever is in season, different nuts or seeds or change up the dressing and boom you got a new harvest salad.

It doesn't get boring! This particular variation has been my favorite this year, so I'm excited to share it with you!

Ingredients

This salad has a ton of flavor! It's easy to throw together and there are a lot of short cuts you can take to save time!

ingredients to make salad
  • Arugula
  • Sweet potato
  • Honey crisp apple
  • Persimmon
  • Pomegranate
  • Pecans
  • Feta cheese
  • Avocado Oil
  • Apple cider vinegar
  • lemon juice
  • Honey
  • Salt and pepper

To save time - get prepped ingredients!

You can buy pre-diced sweet potato and pomegranate seeds already dished out in a cup.

This will save you a ton of time and the salad will come together so quickly.

Roasted Sweet Potato

Simply roast the sweet potato in avocado oil and a dash of salt and pepper.

diced sweet potato

That's all! No need to add a ton of flavor. You can add other seasonings if you want, but there is so much flavor from the other ingredients and dressing it feels overwhelming and unnecessary - in my opinion!

Honey Dijon Dressing

This dressing is so bright and flavorful!

You won't need the whole amount that the recipe makes, so save the rest to use later!

It's got a nice mix of zesty, citrus and spicy Dijon with just a hint of sweetness from the honey.

salad with honey dijon dressing

Recipe Variations

Here are a couple of ideas for ways you can change up the recipe:

  • Try different salad greens - instead of doing arugula do a mix of kale and red lettuce
  • Try different fruits - sometimes I love adding in pear or berries
  • Instead of pecans try walnuts, pumpkin seeds or almonds. I love candied pecans, but toasted pecans add a nice nuttiness

More Cozy, Harvest Recipes

Ground Turkey Skillet: This recipe is so versatile! You can use it so many different ways - great for meal prep.

Sweet Potato Chili: I think of this as a healthy, cozy comfort meal!

harvest salad with wooden salad utensils
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Harvest Salad

This Harvest Salad made with persimmon, honey crisp apple, roasted sweet potato, pomegranate seeds and a honey Dijon dressing is so easy and delish!
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4 people
Calories: 339kcal
Author: Monica Nedeff

Ingredients

For the Salad

  • 5 ounce container of arugula
  • 1 diced sweet potato
  • 2 tablespoons avocado oil
  • dash of salt and pepper
  • 1 thinly sliced or chopped honey crisp apple
  • 1 thinly sliced or chopped persimmon
  • ½ cup pomegranate seeds from 1 small pomegranate or ½ of a large pomegranate
  • ½ cup crumbled feta cheese
  • ½ cup toasted or candied pecans

For the Honey Dijon Dressing

  • ⅓ cup avocado oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

For the Salad

  • Preheat the oven to 425 degrees Fahrenheit.
  • Toss the sweet potato in avocado oil and a dash of salt and pepper.
  • Roast on a baking sheet for 15-20 minutes or until golden on the edges.
  • Once done baking, set sweet potato aside to cool.
  • In a large serving bowl, add the arugula, honey crisp apple, persimmon, pomegrante seeds, pecans and feta cheese.
  • Add in the cooled sweet potato to the salad bowl.

For the Honey Dijon Dressing

  • Whisk together all the ingredients listed and serve on the side. Enjoy!

Notes

  1. Make sure the persimmon is ripe. Unripe persimmon is very bitter and not enjoyable. Truthfully, it's hard to tell when they're ripe. I don't find that they get that soft, but I let them sit out for about a week after buying them and then cut into them and they are usually ripe. 
  2. Depending on how big the portions are you could get 4-6 servings.
  3. Best enjoyed the day it was made. The leftovers do not store well.

Nutrition

Calories: 339kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 210mg | Potassium: 599mg | Fiber: 5g | Sugar: 12g | Vitamin A: 8888IU | Vitamin C: 39mg | Calcium: 98mg | Iron: 2mg

Healthy Apple Crisp

This Apple Crisp is easy to make and so indulgent! It's made with a healthy twist thanks to the whole wheat four, oats and avocado oil.

ice cream and apple crisp on a plate

How is this crisp healthier?

You'll use way less butter than a usual crisp recipe but still have the buttery cinnamon topping. Plus, we're not doing as much added sugar as other recipes.

We'll also use whole wheat flour and oats for added fiber. The ingredients are super simple, let's run over them!

Preparing the Apple Filling and Topping

For the filling you'll need:

  • Apples - I love honey crisp apples for baking, but you could use whichever you prefer!
  • Lemon juice - I love a balance of sweet and tart. Plus, the citric acid prevents the apples from browning.
  • Brown sugar - a must in any fall recipe
  • Maple syrup - needs a little bit of a liquid
  • Vanilla Extract - for those warm, cozy notes
  • Corn Starch - helps thicken the filling into a more cohesive syrup consistency
  • Cinnamon - of course, a must!

For the cinnamon topping you'll need:

  • Equal parts whole wheat flour and oats - give the crumble a good balance of texture
  • Pecans - you gotta have a little nuttiness
  • Brown sugar of course
  • Cinnamon of course as well
  • Baking powder - helps add a little extra browning
  • Salt - since we're using unsalted butter you'll want a smidge
  • Melted Butter - we're using half the amount most recipes call for so you can still have the butter taste without the added saturated fat.
  • Avocado oil - adds richness and good heart healthy fats
steps to making apple crisp

I like to start by getting the topping ready first, setting it to the side and then prepping the apples.

I preheat the oven while I'm preparing the apple filling.

For the filling, I like slicing the apples thin about a ¼ inch in thickness.

For the topping, I prefer using melted butter and oil. It's so much easier than cutting in cold butter.

Baking the Crisp

pan of apple crisp eaten

You'll bake the crisp for 35-40 minutes or until the topping becomes golden brown.

Let the crisp sit for 15minutes to allow the filling to thicken before serving and enjoying!

Serving Recommendations

I love enjoying it with the classic vanilla ice cream! You could also try topping with cool whip if you want a more airy, fluffy texture.

For an extra dose of vanilla flavor, try drizzling Trader Joe's Bourban Vanilla Bean Paste.

More Apple Inspired Recipes

Crock Pot Applesauce: Made easy peasy in a crock pot and the perfect comfort fall food.

Cinnamon Apple Pancakes: Warm cinnamon, apple pancakes topped with a delish stove top made apple glaze.

Roasted Butternut Squash with Cranberries and Apples: Make this recipe as a side dish for a holiday gathering!

healthy apple crisp
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Healthy Apple Crisp

This easy Apple Crisp is made healthy with whole wheat flour, oats, half the butter and avocado oil. It tastes simply divine and has an irresistable cinnamon oat crumble topping!
Course: Dessert
Cuisine: American
Servings: 9 people
Calories: 346kcal
Author: Monica Nedeff

Ingredients

For the Filling

  • 5 medium apples I prefer honey crisp
  • 1 tablespoon lemon juice
  • ⅓ cup brown sugar unpacked
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon corn starch
  • 1 teaspoon cinnamon

For the Crumble Topping

  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • ½ cup chopped pecans
  • ⅓ cup brown sugar packed
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted melted butter
  • ¼ cup avocado oil

Instructions

Prepare the Crumble Topping

  • In a mixing bowl add the whole wheat flour, oats, pecans, brown sugar, cinnamon, baking powder and salt.
  • Pour the melted butter and avocado oil to the mixing bowl and combine. You should get a good crumble texture.
  • Set the topping aside while you get the apple filling prepared.

Prepare the Filling

  • Preheat the oven to 350 degrees
  • Peel and core the apples. Slice the apples thin about a ¼ of an inch thick.
  • Next, add the lemon juice to the apples and stir to coat all the slices to help prevent them from browning.
  • Add the brown sugar, maple syrup, vanilla extract, cornstarch and cinnamon. Mix to coat well.
  • Spread the apples into an even layer in a greased 9x11 dish and spread the topping over the apples.

Bake the Apple Crisp

  • Bake 35-40 minutes or until the topping is golden brown.
  • All the crisp to cool for 15minutes before serving - enjoy!

Nutrition

Calories: 346kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 135mg | Potassium: 247mg | Fiber: 6g | Sugar: 28g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg

Healthy Pumpkin Bread

This Healthy Pumpkin Bread is made with whole wheat flour, maple syrup and all the fall spices!

cinnamon sticks next to loaf of pumpkin bread

I wanted to make a recipe that is similar to the pumpkin bread you can get at Starbucks or other bakeries, but on the healthier side.

So, this recipe isn't overly high in sugar or fat. There is some butter in the recipe, but I cut it back a good amount compared to typical bakery breads. You still get the moist and tender crumb but have a heartier bread.

Ingredients

One thing I love about this recipe is that it uses a whole can of pumpkin. You won't have leftover sitting in your fridge unused.

  • Whole Wheat Flour
  • Cinnamon
  • Baking Powder
  • Nutmeg
  • Cloves
  • Baking Soda
  • Salt
  • Unsalted Butter
  • Canned Pumpkin
  • Maple Syrup
  • Avocado Oil
  • Eggs
  • Vanilla Extract
ingredients for pumpkin bread

There are three main steps to this recipe: mix the dry ingredients, brown the butter, mix the wet ingredients.

It's super simple. Once everything is mixed together, you bake it and voila you got your healthy version of bakery pumpkin bread!

Browning Butter

Browning the butter up levels this recipe a solid notch! You get the toasted buttery notes from the browning, and it blends in perfectly with the fall spices.

I found this recipe needs some kind of extra moisture beyond oil in this recipe. I've trialed this recipe a million ways and just the ⅓ cup oil leaves the bread tasting dry.

It's not bad by any means, but I think it could use a little help from butter!

If you've never browned butter before, no worries! It's incredibly easy and takes very little time. This article by The Food Network goes over tricks and tips to brown butter.

It takes around 5-7 minutes to brown butter. You'll know it's done once you can smell the nuttiness and see specks of brown crispiness. Note: you want those specks of deliciousness!

Essentially, you will slice up your butter, melt over medium heat and simmer for 5 or so minutes until you notice a golden brown color. As the article recommends, using a light colored pan helps you notice the color change.

Instructions

Once you brown the butter, set it to the side.

Mix the dry ingredients in a bowl as well as the wet ingredients in a separate bowl.

mixing wet ingredients into dry ingredients

Add the browned butter to the wet ingredients. Mix together before adding to the dry ingredients.

Pour the batter into a 9x5 baking pan and bake until a knife comes out clean - around 55-60mins at 350 degrees Fahrenheit.

before and after baking

Add Ins

You could toss in add ins such as chocolate chips, walnuts, pecans or pumpkin seeds.

If you like raisins or dried cranberries, try adding them into the mix.

Share in the comments in you try something different and loved it!

More Pumpkin Recipes

Pumpkin Protein Muffins: These muffins are full of protein and fiber - each muffin will give you 8g of protein.

Pumpkin Overnight Oats: Who doesn't love overnight oats? Try this recipe for an easy make ahead breakfast.

Pumpkin Baked Oatmeal: a healthy spin-off of baked oatmeal - not overly high in sugar but gives you just the right amount of sweet and pumpkin.

Pumpkin Smoothie: This smoothie is full of probiotics thanks to kefir and sweetened with a banana and pumpkin butter - so delicious!

Pumpkin Pancakes: These pancakes are made with bisquick and work well for a quick fall breakfast recipe.

pumpkins, cinnamon sticks and pumpkin bread on a plate

Recipe Tips and FAQs

Can I substitute maple syrup for brown sugar?

While, yes you can, it will change up the liquid to dry ingredient ratio so I can't say for sure if it will come out the same.

Can I skip browning the butter?

You can and just use melted butter.

pumpkin bread on wax paper
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Healthy Pumpkin Bread

This easy to make pumpkin bread is made with whole wheat flour, a full can of pumpkin, maple syrup and fall spices!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 15
Calories: 175kcal
Author: Monica Nedeff

Ingredients

  • 2 cups whole wheat flour
  • 1 tablespoon cinnamon
  • 1.5 teaspoon baking powder
  • 1 teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter half a stick
  • 15 ounce canned pumpkin
  • ½ cup maple syrup
  • ⅓ cup avocado oil
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl add the whole wheat flour, cinnamon, baking powder, nutmeg, ground clove, baking soda and salt.
  • Brown the butter over medium heat and set aside.
  • In another mixing bowl mix together the canned pumpkin, maple syrup, avocado oil, eggs and vanilla extract.
  • Add the browned butter to the wet ingredients and combine.
  • Mix the wet ingredients into the dry ingredients.
  • Grease a 9x5 bread pan and pour batter into pan. Bake for 55-60 minutes or until a toothpick comes out clean.
  • Allow bread to cool for 10-15minutes before taking it out of the bread pan to finish cooling.

Nutrition

Calories: 175kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 192mg | Potassium: 154mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4542IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Crock Pot Applesauce

This 5 ingredient homemade applesauce is easily made in a crockpot and so delicious!

three cups of applesauce


This recipe is unsweetened with no added sugar. However, you can add sugar if you prefer your applesauce sweeter.

I like applesauce that isn't overly sweet and has a little tartness to it, which is why I added granny smith apples to balance the sweet honey crisp apples.

Ingredients

This applesauce requires just 5 ingredients! Plus, there's no added sugar.

I like to use a variety of apples - usually one sweet and another less sweet or tart.

fresh apples, lemon, cinnamon

I add about 1 tablespoon lemon juice or the juice of about half a lemon, a little water and a good sprinkle of cinnamon.

That's all you really need!

I've made this recipe with extra spices like cloves and nutmeg and I found the flavor overpowering.

However, if you try something different than the recipe calls for and enjoy it, share what you added in the comments!

Steps to make Homemade Applesauce

You can use the stove or a crock pot.

In this recipe we'll use a crockpot - you'll set it, leave it and then come back to the most amazing smell!

crockpot with apples and cinnamon

You'll start by peeling the apples and coring them. If you like the peel, keep it for the extra fiber!

I've tried making it with and without the peel and prefer it without, but try it and see which way you prefer.

Slice the apples thin, add to the crockpot, top with the water, lemon juice and cinnamon.

Mix it all together before turning the crockpot on high and letting it do its magic for 3 hours.

Leave the house and come back to the most amazing-smelling home!

After the apples cook, you can use an immersion blender to blend the applesauce into a smooth consistency or keep it chunky and just use a whisk or large fork.

I love the chunky texture, so I use a whisk to keep some apples together.

Selecting Apples for Applesauce

Truthfully, you can use whatever apples you want!

If you prefer applesauce sweet go for super sweet apples like honey crisps, fuji or gala apples.

If you enjoy tart applesauce add a few granny smith or McIntosh apples.

Check out this article for a running list of apples from most sweet to tart!

bowl of homemade applesauce

Toppings

My favorite way to enjoy applesauce is served warm with freshly whipped cream. It's the perfect comfort food!

You can also add different toppings. Try seeds or nuts for a crunchy topping such as pumpkin seeds, pecans, walnuts.

Add an omega 3 boost with chia seeds or ground flaxseed or toasted coconut flakes can add a nutty and tropical flavor.

Recipe FAQs

Can I omit the lemon juice in applesauce?

I've tried it without lemon juice and wouldn't recommend it. The flavor and consistency is off in my opinion.

Can you leave the peel on the apples?

You absolutely can! I prefer applesauce without peels but try both ways and see what you like.

cup of chunky applesauce

More Fall Apple Inspired Recipes

Cinnamon Apple Pancakes These pancakes are not just any kind of pancakes! They're stuffed with apples and include a delicious homemade apple glaze!

Roasted Butternut Squash with Apple and Cranberries If you want to try a healthier side dish this holiday season, this recipe is perfect! Sweetened with freshly squeezed orange juice and a little honey for a sweet but still tart side dish.

Ground Turkey Sweet Potato Skillet with Brussels Sprouts and Apples I love how versatile this recipe is and very meal prep friendly! Use it for breakfast or main meals.

crockpot applesauce in a cup
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Crock Pot Applesauce

This simple 5 ingredient Crock Pot Applesauce is easy to make, has no added sugar and is so incredibly delicious!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 6 people
Calories: 96kcal
Author: Monica Nedeff

Ingredients

  • 4 Honey Crisp Apples
  • 2 Granny Smith Apples
  • ½ cup water
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice

Instructions

  • Peel and chop apples and then add to crockpot.
  • On top of the apples add the lemon juice, cinnamon and water and mix together.
  • Cover and cook on high for 3 hours.
  • Use a fork or whisk to break the apples into a chunky applesauce. If you prefer a smooth applesauce, you can use an immersion blender to get a smoother consistency.
  • Top with whipped cream if desired.
  • Serve warm or allow the applesauce to cool before storing away for later.

Nutrition

Calories: 96kcal | Carbohydrates: 26g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 199mg | Fiber: 5g | Sugar: 19g | Vitamin A: 99IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 0.2mg

Lavender Lemon Chicken

This recipe was inspired by a dish I had in Asheville. I love lavender anything, and if you've made other recipes from my blog, you know how much I love to bake with it (peep my lavender lemon cookies!).

chicken breast on parchment paper

When I saw grilled lavender chicken on the menu at Corner Kitchen, I knew I had to order it. The lavender was the perfect balance of floral and savory. You could taste the lavender, but it wasn't overpowering.

When I came home, I brainstormed a marinade and have to say this might be my new favorite chicken recipe!

It's so ridiculously easy to make and feels like a gourmet meal with the lavender buds and lemon zest.

Ingredients

Just super, simple ingredients.

All you need is a fresh lemon, balsamic vinegar, avocado oil, salt, pepper and the ingredients to make the lavender syrup - lavender buds, sugar and water.

lavender syrup, oil, balsamic vinegar, lemon, salt and pepper

Mix all these ingredients together and allow the chicken to marinate for 2 hours. After just 2 hours, the chicken absorbs so much flavor!

How to Give Chicken Flavor

Using an herb infused simple syrup has been a game changer! I make homemade simple syrups all the time for cocktails and have been looking for more uses for it other than beverages.

When I was brainstorming this marinade for how to infuse lavender into the chicken, I realized a simple syrup may help give it more flavor without being too much.

While I love adding dried herbs to chicken, the flavor isn't as noticeable. Infused olive oils and simple syrups work well for adding flavor since they're more potent.

I've now taken this idea and used a thyme simple syrup in a marinade, and it turned out well too!

I love adding the actual dried lavender buds to the chicken. They add texture and additional flavor and aroma. I would bake the chicken at a lower temperature such as 350 rather than 425 to prevent the buds from burning.

lavender lemon marinade in a bowl with chicken breast

Serving Recommendations

You can serve this chicken however you want, but I highly recommend serving it up with a leafy green salad with pickled onions, feta cheese and quinoa.

For a vinaigrette you can make something similar to the marinade and use it to dress the greens.

Otherwise, try pairing it with lemon asparagus and roasted potatoes.

Storage

cooked chicken breast with lemon slices

Recipe Tips and FAQs

Can I cook the chicken breast at a higher temperature?

I've trialed this recipe at 425 degrees and found the higher temperature almost gave a burned taste to the lavender buds in the marinade. I would recommend keeping the temperature lower at 350.

Can I substitute lavender extract for syrup?

I'm sure you could find a way to get a similar flavor with an extract; however, I've never done this and can't recommend the amount to use. If you try this and have luck - let us know how much you used below!

lavender lemon chicken on a baking sheet
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Lavender Lemon Chicken

Lavender Lemon Chicken is made with a homemade lavender syrup, balsamic vinegar, fresh lemon zest and juice and easy to make for a summer dinner!
Prep Time10 minutes
Cook Time35 minutes
Marinate2 hours
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 5 people
Calories: 285kcal
Author: Monica Nedeff

Ingredients

  • 1.5 lb chicken breast
  • ¼ cup lavender syrup
  • ¼ cup balsamic vinegar
  • 3 tablespoons avocado oil
  • zest and juice of 1 lemon around 3 tablespoons
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons dried lavender buds

Instructions

  • Mix the lavender syrup, balsamic vinegar, avocado oil, juice of 1 lemon and zest, salt, pepper and lavender buds.
  • Add the chicken and coat well in the marinade. Refrigerate for 2 hours to allow the chicken time to marinate.
  • Once ready to cook, preheat the oven to 350 degrees Fahrenheit. Cook the chicken for 30-35minutes or until the internal temperature reads 165 degrees.

Notes

  1. If you do thinly sliced chicken breast, it will cook faster and take around 15 minutes.

Nutrition

Calories: 285kcal | Carbohydrates: 13g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 398mg | Potassium: 524mg | Fiber: 0.03g | Sugar: 9g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

Peach Salsa

This 8 ingredient salsa recipe is easy to make and has the brightest, zesty flavor!

half a peach next to chips and homemade salsa

The secret ingredient? Mint! Trust me, mint makes this salsa pop!

As much as I love cilantro in salsas, mint has a whole different flavor profile and meshes so well with peaches.

You get sweet, fresh and crispness from the bell pepper, jalapeno, onion, tomatoes and peaches and a refreshing bight pop of mint and lime tie it all together.

Ingredients

8 Ingredients is all you need for this summer salsa!

  • Peaches
  • Red Bell Pepper
  • Cherry Tomatoes
  • Sweet Onion
  • Jalapeno
  • Mint
  • Lime
  • Salt
chopped bell pepper and tomatoes on cutting board and ingredients

You'll dice everything into bite-size pieces and mix it all together. I like to let it sit for a little before serving so the flavors have time to marinate.

Ways to Use Salsa

Of course, chips work perfectly. But there are so many other ways to use this fruity salsa!

Try is on tacos, salads or wraps. It'll add flavor and texture to your meal.

Storage

Salsa won't keep for long in the fridge. I would recommend enjoying it within the first two days for optimal freshness, but it can last for up to three days.

chip scooping fresh salsa

Recipe Tips and FAQs

Can I use frozen peaches?

I would only use fresh peaches in this recipe. Since frozen peaches will need to defrost, the texture may be off.

How much mint should I use from a bunch?

If you bought one bunch of mint, I would chop about half of it for the salsa.

More Peach Inspired Recipes

Peach Salad - this salad is also a fun summer recipe! Fresh peaches, berries and cheese come together with a honey dijon dressing that is delish.

fresh peach salsa on serving platter
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Peach Salsa

This 8 Ingredient Peach Salsa is easy to make with fresh peaches, peppers, sweet onion, cherry tomatoes and zesty lime and mint!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Dip, Side Dish
Cuisine: American
Servings: 6 people
Calories: 37kcal
Author: Monica Nedeff

Ingredients

  • 2 cups diced peaches 2 peaches
  • 1 diced red bell pepper 1 cup
  • ½ cup diced cherry tomatoes
  • ½ cup diced sweet onion
  • 1-2 diced jalapeno depending on level of spice
  • 1 ounce chopped mint leaves
  • juice of 1 lime 2-3 tablespoons
  • ¼-1/2 teaspoon salt

Instructions

  • Mix together the peaches, bell pepper, cherry tomatoes, sweet onion, jalapeno, mint, lime juice and salt together.
  • Allow salsa to sit for 30 minutes before serving and enjoy!

Nutrition

Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 108mg | Potassium: 180mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 35mg | Calcium: 19mg | Iron: 1mg

Super Easy Hummus

This simple hummus recipe requires just 6 ingredients plus 2 for topping! If you've never had homemade hummus - you'll never go back to store-bought after you make it from scratch!

hummus plate with olive oil and za'atar

Made with canned chickpeas, tahini, lemon juice, garlic, salt and ice. Blend these ingredients to get the smoothest hummus!

The key is blending in the ice at the end to get the perfect texture. I love topping it with olive oil and za'atar.

Simple Ingredients

This recipe is super easy. All you need is:

  • Canned Chickpeas
  • Lemon juice
  • Tahini
  • Garlic
  • Salt
  • Ice

Olive oil is used mainly for topping and sprinkle whatever spices or herbs sound good. I absolutely love za'atar, which is a blend of sumac, sesame, thyme and salt. It goes well with the sesame flavor from the tahini and has a delicious savory flavor from the sumac and thyme.

There are other variations of za'atar but this is the most basic one. You can even make it on your own.

Other ways to enjoy za'atar include sprinkling it on yogurt, toast, eggs or salad. Anything you want to add a savory component will work perfectly with this!

ingredients to make hummus

Alternative Toppings

Want something different and non-traditional?

Try topping hummus with fresh herbs like parsley or basil.

Infused olive oils like thyme or rosemary infused olive oil would be a great way to add flavor as well.

This is a simple hummus recipe, so feel free to change it up and share your version in the comment section!

You could also add toppings - think of it like a 7 layer dip. You could spread the hummus on a plate and top with an olive layer, bell pepper layer, tomato layer and parsley layer for a delicious dip that's scoopable!

How to Use Hummus

You can use hummus in a variety of ways. Try it on bread as a sandwich spread. Use it as a dip for carrots, celery, broccoli and other veggies. Use it with pretzels, crackers or chips.

It's a great savory addition to use on a charcuterie board. It works well alongside fig jams, fruits, cheese, nuts, seeds and crackers.

Storage

Store in the fridge for up to 5 days. While you can freeze hummus, the texture may change after thawing.

I would recommend only refrigerating your hummus and not freezing it.

pita bread dipped in hummus

Recipe Tips and FAQs

Do I need to remove the skin of the chickpea?

No! While you absolutely can, I want this recipe to be easy and not complicated. I haven't noticed a significant difference between hummus that's made with the skin vs without.

Can I freeze hummus?

I wouldn't recommend it as it will change the texture and possibly the flavor.

hummus plate
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Super Easy Hummus

This easy and simple hummus recipe takes little time to make and creates a smooth and delicious appetizer or dip.
Course: Appetizer, Dip
Cuisine: Lebanese, Mediterranean
Servings: 6 people
Calories: 163kcal
Author: Monica Nedeff

Ingredients

  • 15 ounce chickpeas
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice juice of 1 lemon
  • 1 clove garlic minced
  • ½ teasoon salt
  • 3 ice cubes or ¼ cup crushed ice
  • olive oil for topping
  • za'atar for topping

Instructions

  • In a food processor, blend garlic with lemon juice to mince the garlic even further.
  • Add chickpeas, tahini and salt and blend for a few minutes.
  • Lastly, add the ice and blend until smooth.
  • Scoop into a serving bowl or plate and top with olive oil and za'atar.

Notes

  1. Refrigerate for up to 5 days
  2. Other topping variations include fresh herbs like parsley and basil or herb infused olive oils such as rosemary or thyme infused.

Nutrition

Calories: 163kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 40mg | Potassium: 250mg | Fiber: 6g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is incredibly easy to make and works well as a salad topper or side dish.

chickpea salad with cucumber and tomato on a plate

This recipe is gluten-free and vegan so most can enjoy! Made with plant-based ingredients and full of bright flavor - perfect for any summer gathering.

Meal prep this side dish and have for work lunches or snacks throughout the week ahead. I love adding it to salads, wraps or over rice with chicken.

10 Ingredients

  1. Chickpeas
  2. Bell pepper
  3. Cherry tomatoes
  4. Cucumber
  5. Parsley
  6. Olive oil or avocado oil
  7. Lemon juice
  8. Salt
  9. Pepper
  10. Garlic
Ingredients for chickpea salad

This recipe is simple and easy. The flavors are not overpowering so that you can taste the fresh, crisp veggies and herbs.

The dressing is a simple oil and lemon juice with salt, garlic and pepper. For summer salads, I find this to be perfect.

It's light and not overpowering with flavor so you can taste the parsley and sweetness from the bell peppers.

If you want to pack more flavor, you could add additional spices like cumin, chili powder or paprika.

Prepping the Salad

This might be one of the simplest recipes in terms of the total steps required to make the dish!

Essentially, chop everything and mix in a bowl - that's it!

I would drain and rinse the chickpeas to remove the excess sodium.

Allow the salad to chill for an hour for the flavors to marinate before serving. This step is totally optional, but allows the flavor time to pop!

Recipe Variations

The original recipe is made vegan with no animal products. However, here are some ways you can change it up and add new spin-offs of the original recipe:

  • Feta cheese and kalamata olives: add a salty component and more Mediterranean flavors
  • Corn and sun-dried tomatoes: swap the cherry tomatoes for sun-dried tomatoes for a southwest variation

You can also add more veggies to this dish with chopped onion, carrots and radishes.

parsley topped side salad

Recipe FAQs and Tips

How long can I store the salad?

It will last for up to 5 days in the fridge. However, I would say it's optimal to enjoy within the first 3 days of prep.

Can I swap the parsley for another herb?

Yes! I think basil would go so well. You could also try cilantro.

More Salad Recipes

These recipes are also Mediterranean inspired, so if you enjoy bright, zesty flavor - you'll love these good eats too!

Quinoa Salad: Quinoa, fresh veggies and chickpeas are mixed with a lemon and lime vinaigrette. Top with zest and mint leaves for a delish and refreshing salad!

Bean Salad: This bean salad has 7 ingredients and includes an Italian vinaigrette. If you don't have Italian seasoning, no worries, you can make your own at home!

Pasta Salad: Made with red lentil pasta noodles, this recipe is gluten-free! I think of this recipe as the perfect summer salad you can bring to cookouts or picnics.

Mediterranean Chickpea Salad with tongs
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Mediterranean Chickpea Salad

This 10 ingredient Chickpea Salad is gluten-free and vegan and easy to make in under 30 minutes! Mediterranean inspired and full of bright flavor!
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Servings: 6 people
Calories: 128kcal
Author: Monica Nedeff

Ingredients

  • 2 15 ounce cans chickpeas drained and rinsed or no salt added
  • 1 chopped bell pepper
  • 1 cup sliced cherry tomatoes
  • 1 quartered cucumber
  • ½ cup chopped parsley
  • ⅓ cup avocado or olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 2 minced cloves of garlic

Instructions

  • In a colander, drain and rinse chickpeas.
  • In a large mixing bowl, add the remaining ingredients and mix together well.
  • Chill for an hour before serving.

Notes

  1. Check out the recipe variations in the blog for ideas on how to change up the recipe and flavor!
  2. If you don't have parsley, you could try swapping it for cilantro or basil.
  3. Will keep in the fridge for 5 days but optimal freshness is within 3 days.

Nutrition

Calories: 128kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 201mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1201IU | Vitamin C: 43mg | Calcium: 21mg | Iron: 1mg

Lavender Lemonade

Refreshing and not overly sweet this Lavender Lemonade is the perfect spring and summer drink!

two glasses of lavender lemonade with lemon slices

Homemade lavender syrup and freshly squeezed lemons come together in this recipe and create a divine floral and zesty lemonade.

Enjoy as is or add a shot of gin for a cocktail.

Homemade Lavender Syrup

I love lavender infused drinks and baked goods. A good homemade syrup makes all the difference in flavor.

This lavender flavor is not faint or overwhelming. You'll find a good balance of floral and lemon in the beverage.

To make the syrup, think of brewing tea. Below is a collage of the steps!

how to make lavender syrup
  1. Start with bringing the water to a boil. I have the sugar and lavender buds ready on the side.
  2. Once the water comes to a boil, take the pan off the heat. Add the lavender buds and let them infuse into the water for 5 minutes.
  3. Once those 5 minutes are up, add the sugar and stir until dissolved. You may need to put the pan on low heat to help the sugar dissolve fully. Strain through a colander and now you have your homemade lavender syrup! Note: it is thinner than I would recommend for a syrup if you want a simple syrup to use in coffee, etc. If looking for a true lavender simple syrup, you'll want to double the sugar so that the sugar to water ratio is 1:1. The recipe in my lavender latte follows this ratio.

The most fun part of this recipe is adding the lemon juice to the violet syrup. The color will change from violet to a beautiful pink.

Lemon juice pouring into lavender syrup

Lemonade Ratio

What is the "right" ratio of lemon juice to water to sugar? Most websites will tell you 1 cup water, 1 cup sugar and varying amounts of water.

I personally, prefer a slightly sweet lemonade and some tartness still noticeable from the lemons. If you do too, then this recipe is right up your alley!

Otherwise, add up to another ½ cup of sugar for a sweeter lemonade.

Serving

Serve this lemonade with lemon wedges or slices. I love adding a few springs of dried lavender flower bundles to the glass.

If you make this a cocktail with a shot of gin, I absolutely recommend making a sugar, lemon zest and lavender bud rim.

To do this, swipe a lemon around the rim of the glass and dip it on plate of sugar and dried lavender buds and lemon zest.

More Lavender Inspired Recipes

Lavender Lemon Cookies: This cookie is full of floral and bright, zesty flavor. Lemon zest is blended into the sugar and creates the most amazing aroma! I can't image a cookie that would pair better than these with this lemonade!

Lavender Latte: This recipe includes how to make a simple syrup with lavender - with equal parts water to sugar. Create your own homemade gourmet coffee drink!

Glass of lavender lemonade with dried lavender bundle

Recipe Tips and FAQs

Can I use lavender extract?

I wouldn't recommend it. However, I've never tried it. My best guess is it wouldn't have the same floral aroma and taste. Plus, you'd miss the beautiful color!

How many lemons do you need for 1 cup?

5-6 lemons medium to large lemons.

lavender lemonade in mason jar glasses
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Lavender Lemonade

This slightly sweet Lavender Lemonade is made with a homemade simple syrup and full of floral and bright, zesty flavor!
Course: Drinks
Cuisine: American
Servings: 4 people
Calories: 116kcal
Author: Monica Nedeff

Ingredients

  • 5 cups water separated
  • 1 cup freshly squeezed lemon juice ~5-6 lemons
  • ½ cup sugar
  • ¼ cup lavender buds

Instructions

  • Start by heating 1 cup of the water in a small saucepan or pot. Once the water is gently boiling, take the pan or pot off the heat and add the lavender buds.
  • Allow the lavender buds to steep in the water for 5 minutes.
  • After 5 minutes pass, add the sugar and stir until it dissolves. If needed, place the pot or pan back on low heat to help the sugar crystals dissolve - careful not to burn the syrup.
  • Once all the sugar is dissolved, strain the lavender buds out of the mixture and pour the liquid into your serving container.
  • Add the lemon juice and remaining 4 cups of water, stir together and serve over ice. Garnish with lemon and lavender if desired.

Notes

  1. This recipe is a lower sugar version of lemonade. If you enjoy very sweet lemonade, you may need to double the sugar.
  2. This recipe includes a thin simple syrup. If you want a true lavender infused simple syrup recipe check out the recipe in my lavender latte The ratios are portioned to give you the right consistency with equal parts water to sugar.
  3. To make this a cocktail add 1.5 ounces of gin. I highly recommend a sugar, lemon zest and lavender bud rim to go along with the drink!

Nutrition

Calories: 116kcal | Carbohydrates: 31g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 16mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 45IU | Vitamin C: 25mg | Calcium: 43mg | Iron: 0.3mg

Sweet Potato Chili

Winter calls for cozy recipes and chili always fits the bill. Serve up this Sweet Potato Chili for a healthy comfort food meal!

Bowl of chili with sweet potatoes and beans

Made with lean beef or turkey, beans, sweet potatoes and all the good flavor from spices and herbs. This recipe is high in protein and fiber and easy to meal prep for quick dinners or packable lunches.

Ingredients

I made this recipe low sodium with choosing no salt added for the beans and tomatoes.

If you don't have those options in your grocery store you can buy regular beans and then drain and rinse them to remove a good portion of the sodium.

Salt is crucial for flavor, in both sweet and savory recipes, so don't feel like you can't add salt in this recipe.

I prefer to add it during the cooking process at the very beginning. If for some reason you feel it needs more salt, you can always add more before serving.

However, try the recipe this way and see how your taste buds like it - you might be surprised! I find when you I'm more moderate with salt I can taste all the other flavors better.

Making the Chili

This recipe is easy peasy to make with cooking everything in a stockpot.

Start with cooking the turkey or beef until no longer pink. Then add in the veggies and spices and sauté together for 5minutes. Things should be fragrant!

Add the beans, tomatoes and sweet potatoes for the final step before covering and simmering for 30mins.

Boom go do what you gotta do and come back in 30 minutes to the most delish chili!

bowl of chili with jalapenos and cilantro

Chili Toppings

Chili is all about the toppings, right?! Try all or a few of the ideas below for added texture and flavor.

  • Shredded Cheese
  • Tortilla Chips
  • Sour Cream/Greek Yogurt
  • Jalapenos
  • Cilantro
  • Corn
  • Avocado

Or you can get adventurous and try out the recommendations in this article by The Food Republic that include ranch, roasted red peppers and radishes!

Storage Recommendations

Chili is a great meal prep recipe. You can easily freeze it and reheat without any issues in texture or flavor.

Freeze for up to 3 months or store in the fridge for up to a week after cooking.

More Soup and Sweet Potato Recipes

If you love soup recipes, which you must right, that's why you're here! Try these fall and winter inspired recipes!

Butternut Squash Carrot Ginger Soup: This recipe is such a good comfort food recipe! Made with coconut cream, fresh ginger and root veggies for a hearty and flavorful soup.

Sweet Potato Skillet: I love a fall harvest meal and this recipe is perfect for it! Cook up apples, sweet potatoes, ground turkey and brussels sprouts together. It's a throw everything you got into a skillet kinda meal!

Roasted Beets and Sweet Potatoes with Ginger and Orange: Try this side dish for a flavorful side dish with notes of orange zest and fresh ginger.

Recipe FAQs

Can I freeze the chili?

Yes, you can definitely freeze the chili for up to 3 months.

What can I serve with chili?

Try corn bread, salad or homemade applesauce.

Sweet potato chili
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Sweet Potato Chili

This Sweet Potato Chili is easy to make and high in protein and fiber - the perfect healthy comfort food meal!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 people
Calories: 354kcal
Author: Monica Nedeff

Ingredients

  • 2 tablespoons olive oil
  • 1 pound lean beef or turkey
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 chopped small sweet onion
  • 1 chopped red bell pepper
  • 1-2 chopped jalapenos
  • 1 clove garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 28 ounces diced tomatoes no salt added
  • 1 large sweet potato 4 cups
  • 15 ounce canned kidney beans no salt added or drained and rinsed
  • 15 ounce canned black beans no salt added or drained and rinsed
  • ½ cup water optional

Instructions

  • Heat oil in a large stock pot and cook ground turkey or ground beef with salt and pepper until no longer pink.
  • Add the onion, bell pepper, jalapeno, garlic, chili powder, cumin and paprika. Saute all together for 5 minutes.
  • Add diced tomatoes, sweet potato, kidney beans and black beans.
  • If you rinsed and drained your beans, you may need to add the ½ cup of water.
  • Bring to a boil and then reduce heat to a simmer and cook covered for 30-35 minutes.
  • Garnish with cilantro, avocado and jalapeno if desired.

Notes

  1. This is a low-sodium recipe. I like being in control of how much sodium is added, so I choose no salt added for the tomatoes and beans and prefer adding the salt at the beginning of the cooking process. However, if you find your taste buds want more salt, feel free to add more later on.
  2. I add up to a ½ cup of water before brining to a boil and then simmer if I feel the chili needs more liquid.
  3. This recipe is great for meal prep. Freeze for up to 3 months or in the fridge for 1 week.
  4. Toppings could include cheese, sour cream, tortilla chips, cilantro, avocado, corn, jalapenos. 

Nutrition

Calories: 354kcal | Carbohydrates: 42g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 755mg | Potassium: 1262mg | Fiber: 13g | Sugar: 10g | Vitamin A: 7551IU | Vitamin C: 55mg | Calcium: 103mg | Iron: 6mg

Strawberry Cheesecake Dip

This Strawberry Cheesecake Dip is made with just 5 ingredients and with a healthy twist!

cheesecake dip with strawberries and wafers

Looking for a healthy but delish dessert option? Look no further! This recipe is easy to throw together and perfect for any gathering.

Made with Greek yogurt for a healthy spin-off compared to other cheesecake dips. I love using Fage Greek yogurt - it's super thick and creamy.

5 Ingredient Greek Yogurt Dip

  1. Cream Cheese
  2. Greek Yogurt
  3. Strawberries
  4. Powdered Sugar
  5. Vanilla Extract

That's it! You'll start by mixing the cream cheese, Greek yogurt, powdered sugar and vanilla extract together.

Five ingredients for cheesecake dip

Strawberry Glaze

You'll blend the strawberries in a blender or food processor and you have a few options!

One, you can blend until the strawberries are a puree consistency or you can pulse the blender or food processor until you get diced strawberries.

Once the strawberries are the consistency you desire add the remaining powdered sugar and you'll get more of a syrup.

I love mixing half the strawberry glaze into the cheesecake dip to add more strawberry flavor to the mix and saving the other half to drizzle on top.

What to Serve with Cheesecake Dip

  • Wafer cookies are perfect! They add a nice crunchy texture. I added lemon cookies in these pictures and found the lemon complimented the strawberry well.
  • Fruit! Add strawberries or bananas on the side to dip.
  • You can't go wrong with the classic graham crackers.
cheesecake dip with strawberry glaze

Storage

This dip is best enjoyed within 2 days. It will dry out quickly if not stored in an air-tight container.

Plus, the color and texture are best in those first two days!

Recipe FAQs and Tips

What can I dunk in a cheesecake dip?

Wafers, mini cookies, graham crackers, strawberries and bananas.

Can I make cheesecake dip ahead of time?

I wouldn't recommend prepping it way ahead of time. I would prep the day of and about an hour before serving.

Can I freeze the cheesecake dip?

I wouldn't recommend it as the texture won't be ideal after thawing.

Can I use frozen strawberries in the dip?

I would only use fresh strawberries. If you use frozen strawberries there will be more liquid from thawing than needed and the consistency of the glaze will be off.

strawberry cheesecake dip
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Strawberry Cheesecake Dip

This easy 5 ingredient Strawberry Cheesecake Dip has a healthy spin-off made with Greek yogurt and is absolutely delish!
Prep Time15 minutes
Course: Dessert, Dip
Cuisine: American
Servings: 8 people
Calories: 89kcal
Author: Monica Nedeff

Ingredients

  • 4 ounces cream cheese
  • 1 cup Greek yogurt
  • ½ teaspoon vanilla extract
  • 3 tablespoons confectioners sugar divided
  • 1 cup strawberries

Instructions

  • Using a mixer, combine the cream cheese, Greek yogurt, vanilla extract and 2 tablespoons of powdered sugar.
  • In a blender or food processor, blend the strawberries and the remaining tablespoon of powdered sugar.
  • Mix half the strawberry glaze into the cheesecake dip and save the other half to drizzle on top.

Notes

  • You can blend the strawberries into a pureed consistency or pulse them to a diced consistency - depending on which you prefer.
  • Best enjoyed within 1-2 days.
  • I recommend prepping the day of not too far ahead of time.
  • Serve with wafers, cookies, graham crackers, strawberries or bananas.

Nutrition

Calories: 89kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 0.1mg

Chocolate Peppermint Cookies

These Chocolate Peppermint Cookies require just 10 ingredients, take little time to make and taste absolutely delicious!

milk with holiday cookies

They're the perfect holiday or winter cookie to dunk in a glass of milk. Topped with a drizzle of chocolate and crushed peppermint candy cane or starlight mints for the perfect balance of chocolate and mint.

10 Ingredients

This recipe is super simple and easy to make. If you don't have candy cane, starlight mints work just fine.

  1. Butter
  2. Sugar
  3. Eggs
  4. Peppermint Extract
  5. Flour
  6. Cocoa Powder
  7. Baking Powder
  8. Salt
  9. Chocolate Chips
  10. Candy Cane
10 ingredients for cookies

Baking Instructions

Start by creaming the butter and sugar until it's fluffy. You want the butter to be soft at room temperature.

This step is key to getting the right fluffy texture of cookies. I forgot to add in the baking powder and salt to the batch of cookies that I shot for this post, and you can see the cookies are still fluffy! It's thanks to adding in all the air and fluffiness when you cream the butter and sugar.

Next, you'll add your eggs and peppermint extract. Followed by your dry ingredients.

You'll mix in the chocolate chips before dropping the dough in dollops on a greased baking sheet. The dough is very sticky, so be prepared to get messy!

before and after cooking chocolate peppermint dough

Chocolate and Peppermint Topping

The best part is the topping! You can go about this in a variety of ways.

Drizzle white or dark chocolate on top in a zig-zag pattern or dunk half the cookie in chocolate.

Crush the peppermint candy cane or starlight mints to sprinkle and stick to the chocolate.

bite taken out of chocolate peppermint cookie

Recipe Tips and FAQs

What can I substitute for candy cane?

If you don't have candy cane, you can use Starlight Mints, Hersey's Peppermint Kisses, or Soft Stripped Peppermint Candies. You can even buy the candy cane precrushed for you.

What does room temperature butter mean?

Room temperature butter means butter that is soft to the touch. When you nudge it with your finger, it leaves an imprint. You will want to leave your butter out at room temperature for a few hours to get to this point.

chocolate peppermint cookies
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Chocolate Peppermint Cookies

10 Ingredient Chocolate Peppermint Cookies are easy to make drizzled with chocolate and crushed candy cane for the perfect holiday cookie!
Prep Time30 minutes
Cook Time8 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 195kcal
Author: Monica Nedeff

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, cream the butter and sugar until light and fluffy (around 3 minutes).
  • Add eggs one at a time and peppermint extract.
  • Mix the flour, cacao powder, baking powder and salt together in a bowl and gradually mix into the batter.
  • Mix in the chocolate chips.
  • Drop the dough on a greased baking sheet and bake for 8-10 minutes.
  • Let cookies cool before drizzling with chocolate and crushed candy cane.

Notes

  1. If you plan to omit the chocolate drizzle and peppermint topping, you may want to add an additional ¼ teaspoon of peppermint extract to the dough.
  2. The key in this recipe is creaming the butter and sugar until fluffy. It adds so much air and texture. I forgot to add baking powder in the batch of cookies I shot for this post, but you'd never know it! They still had a great fluffy texture thanks to taking a good 3 minutes to cream the butter and sugar - so definitely don't skip this step and make sure the butter truly is room temp (soft to the touch but not melted).

Nutrition

Calories: 195kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 157mg | Potassium: 75mg | Fiber: 1g | Sugar: 13g | Vitamin A: 265IU | Calcium: 25mg | Iron: 1mg

Pumpkin Baked Oatmeal

This Pumpkin Oatmeal Bake is the perfect fall meal prep breakfast idea. Made with just 10 ingredients; it's easy to make and full of delish flavor!

baking pan of oatmeal with pumpkin seeds

What I always check in pumpkin recipes is whether I can use the whole can of pumpkin or whether there will be leftovers.

This recipe uses the whole can! So, you don't have to worry about what to do with leftover canned pumpkin.

However, if you're trying another pumpkin recipe that gives you leftover pumpkin - try freezing it in dollops to use later in a recipe or blend it into a smoothie. It works so well!

Ingredients for the Oatmeal Bake

  • Old Fashioned Oats
  • Canned Pumpkin
  • Milk
  • Maple Syrup
  • Eggs
  • Vanilla Extract
  • Brown Sugar
  • Baking Powder
  • Pumpkin Pie Spice
  • Salt

Mix these 10 ingredients to get the oatmeal batter and then pour into a greased 9x9 baking pan.

mixing pumpkin ingredients

Pumpkin Seed Topping

Adding crunch to the top is key! You can do this in a variety of ways.

Cacao Nibs: adds a lot of crunch and a hint of chocolate flavor

Chocolate Chips: adds some sweetness and richness

Pumpkin Seeds: adds crunch and color

Gluten-free gains you could add include quinoa, sorghum and millet.

I honestly think the topping is key to a good oatmeal bake since it adds texture. You can change it up and do different combinations each time.

My personal favorite right now is doing a mix of cacao nabs, pumpkin seeds and quinoa (pictured below).

toppings for oatmeal bake

Serving the Oatmeal Bake

I personally prefer my oatmeal bake warm, but you can have it cold. It's kind of the same idea as cold overnight oats vs a warm bowl of oatmeal.

I love topping it with Trader Joes's Pumpkin Butter.

Storage Recommendations

The oatmeal bake will last in the refrigerator up to a week and in the freezer for 3 months.

If you're freezing it, I highly recommend pre-slicing it to make it easy to reheat a single slice rather than slicing it into the frozen block of an oatmeal bake.

oatmeal bake squares

More Pumpkin and Fall Recipes

Pumpkin Pancakes Made with bisquick mix and super easy to make with just a few extra ingredients.

Pumpkin Protein Muffins Each muffin has 8g of protein and full of fall flavor!

Pumpkin Overnight Oats Another easy meal prep idea for breakfast.

Pumpkin Kefir Smoothie Full of probiotics and not overly sweet.

Recipe Tips

Can I use an 8x8 baking pan or a different-sized baking pan?

Yes, if you use a smaller baking pan like an 8x8 you may need to add more time and if you use a larger-sized baking pan you may need less time, so adjust as needed

Why is my oatmeal bake mushy?

Let the oatmeal bake cool before cutting into it. It needs time to set before serving.

Pumpkin Baked Oatmeal in a baking pan
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Pumpkin Baked Oatmeal

This Pumpkin Baked Oatmeal is an easy and healthy meal prep breakfast idea. It's not overly sweet, uses the whole can of pumpkin and is full of delicious fall spice flavor!
Course: Breakfast
Cuisine: American
Servings: 9
Calories: 159kcal
Author: Monica Nedeff

Ingredients

  • 2 cups old fashioned oats certified gluten-free if needed
  • ⅓ cup brown sugar
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoons salt
  • 1 15oz can of pumpkin
  • 1 cup milk
  • ¼ cup real maple syrup
  • 2 eggs
  • 2 teaspoons vanilla extract

Topping

Instructions

  • Preheat the oven to 350℉ degrees. Grease a 9x9 baking pan.
  • Mix the old-fashioned oats, brown sugar, baking powder, pumpkin pie spice and salt.
  • In a separate bowl mix the canned pumpkin, milk, maple syrup, eggs and vanilla extract.
  • Mix the wet ingredients into the dry ingredients.
  • Pour the mixture into the greased pan, add any of the toppings listed above that sound good.
  • Bake for 30-35 minutes or until a toothpick comes out clean. The edges will be golden brown.
  • Let the oatmeal bake cool for 10-15 minutes before slicing into it and enjoy!

Notes

  1. This oatmeal bake isn't overly sweet. If you prefer things on the sweeter side, you'll want to add more sweetener. 
  2. You can do add mix-ins to the batter such as chocolate chips, nuts, seeds, apples, etc.

Nutrition

Calories: 159kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 188mg | Potassium: 157mg | Fiber: 2g | Sugar: 15g | Vitamin A: 116IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1mg

Protein Milkshake

This high Protein Milkshake offers 20g of protein and is so divine. Easy to make with Greek yogurt, frozen fruit, a protein shake and of course, ice cream!

milkshake with whipped cream and sprinkles

This recipe is easy to make - just throw all the ingredients in a blender and scoop into a glass for serving. Top it with whipped cream, sprinkles and a cherry!

Ingredients

  • Ice Cream: I use full-fat, real ice cream. While this might seem like a "healthified" recipe, I'm someone who believes if I'm gonna have dessert I want to have the real deal full fall, full sugar dessert. However, if you prefer an ice cream reduced in fat or sugar by all means choose that!
  • Greek yogurt: This helps boost the protein while also giving a creaminess to everything.
  • Frozen Fruit: A great way to sweeten things up and gives everything more of a frozen, milkshake texture.
  • Protein shake: These shakes are so versatile in how you can use them. Use them as coffee creamer, in smoothies, or even milkshakes! They will add sweetness and a good amount of protein.

If you like malted milkshakes add around a ¼ cup of malted milk powder to your shake.

Whipped cream, spinkles and cherry are optional but 10 outta 10 recommend!

cherry on top of sundae

Ways to Boost Protein

You can easily boost the protein in recipes in so many ways.

Protein powder or shakes are a great easy option. You can get flavorless protein powder such as collagen peptides if you want something that can go in anything. Or you could get a vanilla or chocolate protein powder.

I love to use premade shakes in smoothies or milkshakes to use as the liquid. Fairlife shakes are my favorite for their flavor. But there are a bajillion options out there.

Greek yogurt is another popular way to boost protein content and now cottage cheese has taken the world by storm with its high protein and versatility!

Flavor Combinations

Chocolate Mint: Try mixing mint chocolate ice cream, vanilla Greek yogurt, frozen banana or strawberries, chocolate or vanilla protein shake.

Chocolate Peanut Butter: Try mixing a chocolate peanut butter ice cream, vanilla Greek yogurt, frozen banana, chocolate or vanilla protein shake.

Berries 'n Cream: My favorite and the one pictured in this post! Try mixing a berry cheesecake ice cream, vanilla Greek yogurt, frozen strawberries and a vanilla protein shake.

More Dessert Recipes

Looking for more dessert recipes? I got you covered!

Chocolate Mousse: This mousse is also made with Greek yogurt for that extra protein boost. It's super rich and diiiiivine!

Kefir Ice Cream: Who knew you could get probiotics in your ice cream! Try this recipe for a summer treat that not only your soul will love but your gut too!

Lemon Sherbet: This creamy, sweet yet tart sherbet is to die for. Try it and thank me later!

Mango Popsicles: Easy peasy and the recipe comes with 3 flavors to try out!

protein milkshake in glasses
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Protein Milkshake

This Protein Milkshake is high in protein providing 20g of protein with ice cream, Greek yogurt, frozen fruit and a protein shake.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 2 people
Calories: 276kcal
Author: Monica Nedeff

Ingredients

Instructions

  • In a blender add the ice cream, Greek yogurt, frozen fruit and the protein shake. Blend until smooth.
  • If wanted add the malted milk powder and blend into shake.
  • Pour milkshake into glass and top with whipped cream, sprinkles and a cherry if desired!

Notes

  • For flavor combinations check the end of my blog post for ideas on mint chocolate, peanut butter chocoalte and berries 'n cream (my personal favorite and the one pictured!) 

Nutrition

Calories: 276kcal | Carbohydrates: 33g | Protein: 21g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 32mg | Sodium: 144mg | Potassium: 349mg | Fiber: 2g | Sugar: 25g | Vitamin A: 487IU | Vitamin C: 43mg | Calcium: 354mg | Iron: 1mg

Pulled Chicken Sandwiches

This super easy Pulled Chicken Sandwich is made in a crock pot. No need to spend hours preparing the recipe. Just throw everything in the crock pot and go about your day as your home starts to smell aaamazinggg!

BBQ chicken sandwich with coleslaw

This recipe creates such a flavorful BBQ chicken. After the crock pot does the hard work all you have to do is take two forks to shred the chicken, which falls apart super easily, and stir into the homemade sauce in the crock pot.

Boom you got BBQ sliders ready to go!

Ingredients

  • Chicken breast
  • BBQ sauce
  • Water
  • Dijon mustard
  • 1 small jalapeno
  • Garlic
  • Smoked paprika
  • Ground cumin
  • Chili powder
  • Salt and pepper

You can keep this recipe simple with just BBQ sauce and water, but I promise it will taste 10x better with the extras!

The spices are what give the flavor and after marinating in the crock pot for half the day - I promise you're gonna love it!

I absolutely recommend using smoked paprika rather than just regular paprika. It gives it that smokiness that is hard to get unless the meat is truly smoked but if you have to use just regular paprika that'll work too!

I love a little spice and if you do too then you'll love the addition of the jalapeno. It's just a slight bit of spice, not much at all. So if you're not big on spice, it should be tolerable.

shredded chicken in a crock pot

Instructions

To make the recipe, add all the ingredients to the crock pot and stir it all together to mix well. Add the chicken breast and coat them in the sauce.

Turn the crock pot on low or high - whichever works for you - and go about your day!

You'll come back to the most delish smell of BBQ. Open the crock pot and pull the chicken apart with two forks.

It'll fall apart easily and the chicken should be tender. There'll be enough sauce to coat the shredded chicken well.

I never feel like I need extra BBQ sauce but if you do add what you need.

Serving Chicken Sliders

Who doesn't love coleslaw on BBQ, right? After moving to the South, I've learned there are two types of coleslaw: vinegar and mayo-based.

I like to take the mayo creamy-based coleslaw and mix it with plain coleslaw and make that my first layer.

The next layer could be pickled beets or this fermented cabbage, beets and carrots combo. I tried it recently and loved it with the BBQ flavor.

Make your third layer the shredded BBQ chicken and you got a gorgeous and delicious sandwich.

Sadly, these pictures don't show the three layers, but I can guarantee you they are delish and sooo colorful!

holding a BBQ chicken sandwich

Sides to go with Pulled Chicken

We definitely need some good side dishes to go with this meal, so check out these summer-inspired veggie side dishes.

Brussels Sprouts with Lemon Basil Dressing: I absolutely love this recipe. It's so flavorful. If there's a veggie you're trying to get your kids to try and like - try this recipe. You can use the lemon basil dressing with any roasted veggie and it gives so much flavor!

Apple, Brussel Sprouts and Broccoli Salad: This salad is served in an apple cider-based Dijon mustard dressing and topped with sunflower seeds!

If you love crock pot recipes - which you must right if you're here! You gotta try my Salsa Fresca Chicken Crock Pot recipe. It's crazy simple and yummy.

Shredded chicken sandwich on a plate
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5 from 2 votes

Crock Pot Shredded Chicken Sandwiches

Pulled Chicken Sandwiches made in a crock pot is an easy to prep dinner recipe and full of BBQ flavor!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 263kcal
Author: Monica Nedeff

Ingredients

  • 1.5 pounds chicken breast
  • ½ cup BBQ sauce
  • ⅓ cup water
  • 1 tablespoon Dijon mustard
  • 1 small jalapeno about 2 tablespoons chopped
  • 1 clove of garlic minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt

Instructions

  • Add BBQ sauce, water, Dijon mustard, chopped jalapeno, garlic, smoked paprika, chili powder, salt and black pepper to the crock pot and stir to combine.
  • Add chicken breast to crock pot and toss to coat well.
  • Cook on low for 6-7 hours or high for 3-4 hours.
  • Once done cooking, shred the chicken and mix with the sauce before serving.

Notes

  • I highly recommend doing the smoked paprika, but if you don't have it you can substitute regular paprika.
  • For toppings, I love doing a layer of coleslaw and then a layer of either pickled beets or onions. I recently tried this fermented mix of cabbage, beets and carrots and it was delicious mixed with everything.
  • Storage: best eaten within 4 days if storing the fridge

Nutrition

Calories: 263kcal | Carbohydrates: 16g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 613mg | Potassium: 749mg | Fiber: 1g | Sugar: 12g | Vitamin A: 288IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg

Arugula Pizza

This Homemade Arugula Pizza is perfect for summer dinners or a cozy night in. Made with simple ingredients - it's an easy recipe!

homemade pizza with arugula, tomato and prosciutto

This pizza is layered with flavor. You have savoriness from the prosciutto and tomato, a note of bright zestiness from the arugula and to top it all off you can finish the pizza with sweetness from the balsamic glaze.

You don't need a pizza oven or pizza pan. Just a baking sheet will do! In the pictures below I used a pizza pan, but a regular baking sheet works well too. However, the crust may not be as crispy.

You can of course make your own homemade dough and pesto, but to make things easy I usually just use store-bought options.

However, if you're wanting to make your own homemade pesto, I do have a recipe for you! Check out my Pesto Pasta with Veggies. In the recipe, I go over my homemade version of pesto.

Of course, nothing beats homemade, but store-bought can go a long way and help when you're busy.

The Easy Steps

Start by preheating the oven and getting your pizza ready!

You'll want to spread an even layer of pesto on the pizza dough. Make sure to leave a good ½ inch of space on the edges untouched for the crust.

pesto on pizza dough

For the toppings, I like to think of it as 3 layers:

  • Layer 1: cheese
  • Layer 2: tomato and prosciutto
  • Layer 3: more cheese!
3 steps to layering pizza toppings

Essentially, the cheese locks it all together! You can slice the cheese like I did in the pictures or pull it apart into globs.

You'll bake it until it's bubbly and golden brown on the edges. Let it sit for a moment before topping it with the dressed arugula.

The arugula is tossed in equal parts olive oil and lemon juice and adds the perfect amount of zest!

Arugula being added to pizza

It's totally optional but you can drizzle balsamic glaze on top and it adds a touch of sweetness that is divine.

Storage

Store homemade pizza like you would restaurant-style pizza. It'll keep well in the fridge for up to 3 days or freeze for up to 3 months.

Recipe Tips and FAQs

Can I use a different type of cheese?

Of course, you could use shredded Italian cheese, parmesan or whatever your heart desires!

How long will the pizza last?

It's best eaten within 3 days if stored in the fridge.

More Arugula Recipes

Arugula is my favorite green. It's spicy, peppery and full of flavor!

If you're a big arugula fan too, try these other recipes for more deliciousness!

Arugula Citrus Salad: Learn how to segment citrus fruits. This recipe is simple with just citrus fruits, arugula, onion, pistachios and a homemade vinaigrette. It's a great recipe to change up and make your own.

Watermelon Feta Orzo Salad: This recipe screams summer! It satisfies all the tastebuds with sweetness from the watermelon, savory saltiness from the feta and spiciness from the arugula. Try it as a side dish or build it into a main dish with a protein source like grilled chicken.

pizza slices with balsamic glaze on a plate
arugula pizza on a pizza pan
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Arugula Pizza

This homemade Arugula Pizza is super easy to make with just 8 ingredients and full of summer flavor! Try out the recipe for your next Friday night pizza night!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 316kcal
Author: Monica Nedeff

Ingredients

  • 7.8 ounces pizza dough
  • 3 tablespoons pesto
  • 4 ounces fresh mozzarella (half of an 8ounce ball) divided
  • 1.5 ounces torn pieces of prosciutto around 3 slices
  • ½ thinly sliced vine ripe tomato
  • 1 ½ cups arugula
  • ½ tablespoon lemon juice
  • ½ tablespoon olive oil
  • salt to taste
  • ground black pepper to taste
  • balsamic glaze optional

Instructions

  • Preheat the oven to 450 degrees Fahrenheit.
  • Grease a baking sheet or pizza pan with oil and lay the dough on the pan.
  • Spread the pesto on the pizza dough leaving a ½ inch of space around the parameter for the crust.
  • Start with the first layer: break the ball of fresh mozzarella in half and store the other half back in the fridge. Take the half of the mozzarella ball/4 ounces of cheese and tear it up into pieces or you can thinly slice it. Spread half of the 4 ounces of cheese over the pesto-covered dough.
  • Next, layer the sliced tomato and prosciutto on top of the cheese.
  • For the last layer, add the last half of the mozzarella cheese.
  • Transfer the pizza pan to the oven and bake for 8 -10 minutes or until the cheese is bubbly and the crust is golden brown.
  • As the pizza bakes, mix the arugula, lemon juice, olive oil, salt and ground black pepper together.
  • Once the pizza is out of the oven let it cool for 5 minutes before topping it with the dressed arugula and balsamic glaze if desired. Enjoy!

Nutrition

Calories: 316kcal | Carbohydrates: 29g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 754mg | Potassium: 111mg | Fiber: 1g | Sugar: 5g | Vitamin A: 673IU | Vitamin C: 4mg | Calcium: 254mg | Iron: 2mg

Tzatziki Chicken

These Tzatziki Chicken Tenders are flavorful and a fun new way to use tzatziki. Easy to make homemade and freezer friendly, so perfect for meal prep!

tzatziki chicken tenders on a plate surrounding homemade tzatziki

The chicken tenders are oven baked and follow a traditional method of making chicken tenders with the 3-step dredging process to get the most crispy and delicious chicken tenders you can get!

How to Make Homemade Chicken Tenders

Traditionally, chicken tenders are dredged in 3 steps:

  • Dredge in flour
  • Dredge in egg wash
  • Dredge in breadcrumbs

This recipe follows a very similar outline! You'll dredge your chicken tenders in flour and breadcrumbs, but the difference is the egg wash.

Instead of doing an egg wash you'll do a tzatziki wash!

Mix tzatziki with milk to get a thinner consistency. The tzatziki will add a ton of flavor!

how to dredge chicken tenders in 3 steps

In the breadcrumbs, I add feta cheese and garlic powder. Your hands do get messy here, but it's so worth it!

After you transfer the chicken tenders to the baking sheet, you'll spray them with oil and bake.

How to Make Tzatziki

Tzatziki is a Greek yogurt-based dip. It's made with dill, cucumber garlic, olive oil, salt and red wine vinegar.

You'll see tzatziki in a lot of Mediterranean and Middle Eastern cuisine. It's a great dip for veggies but also meats!

Nothing beats homemade tzatziki! If you've never had tzatziki homemade you have to try my tzatziki recipe it's made with just 7 ingredients and super easy.

chicken tender dunked in tzatziki

Storage

I highly recommend only freezing the chicken tenders and not refrigerating them. The moisture will cause the breading on the chicken tenders to become moist in the fridge.

However, when frozen, the moisture is locked in and frozen so when the chicken tenders are reheated, they are still crispy.

Recipe Tips and FAQs

Can I use store-bought tzatziki?

Absolutely, definitely a good time saver!

I don't have chicken tenders. What can I substitute?

You can use chicken tenderloins or take boneless, skinless chicken breast and cut it into ½-inch strips. Check out this article for a visual on how to cut the chicken breast.

breaded chicken tenders with tzatziki for dipping
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Tzatziki Chicken Tenders

This Tzatziki Chicken recipe is oven baked and absolutely delicious! Meal prep and freeze the chicken tenders for an easy reheatable dinner!
Course: Main Course
Cuisine: American, Mediterranean
Servings: 4 people
Calories: 353kcal
Author: Monica Nedeff

Ingredients

  • 1 lb chicken tenders or 8 chicken tenders
  • ⅓ cup flour
  • ¼ teaspoon salt
  • ½ cup tzatziki
  • ¼ cup milk
  • 1 cup breadcrumbs
  • 3 tablespoons crumbled feta cheese
  • ½ teaspoon garlic powder

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Get two plates and one bowl out to set up the dredging stations.
  • Prep the first station and mix the flour and salt together.
  • For the second station, mix the tzatziki and milk together.
  • For the final station, mix the breadcrumbs, feta cheese and garlic powder together. Make sure the feta cheese is crumbled well and into fine pieces.
  • Spray a baking sheet with oil. Start dredging the chicken tenders in the flour mixture, followed by the bowl of tzatziki and let it liquid drip off well before placing in the breadcrumb mixture. Coat well with breadcrumbs and then place on oiled baking sheet.
  • Spray with oil before baking for around 20 minutes or the chicken tenders get golden and crispy.

Notes

  1. Storage: allow the chicken tenders to completely cool before freezing them for up to 3 months. I highly don't recommend refrigerating the chicken tenders as the moisture will make the breadcrumbs soft and mushy. However, freezing works very well!
  2. You can also use store-bought tzatziki

Nutrition

Calories: 353kcal | Carbohydrates: 31g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 729mg | Potassium: 511mg | Fiber: 2g | Sugar: 4g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg

The Best Tzatziki

Tzatziki is something I grew up loving by the spoonful! I never needed pita bread to dip in it because it was that good!

tzatziki with olive oil and dill

This recipe is my take on tzatziki. I keep it super minimal and authentic. A lot of recipes will use sour cream or lemon juice and while they absolutely work, I want this recipe to be one that's similar to what you might find if you were traveling along the Mediterranean.

If you've never had authentic tzatziki, get ready to make yourself a batch because it's hard to go back to non-traditional tzatziki once you've had the real deal!

Authentic Tzatziki

So, what makes tzatziki authentic?

ingredients for authentic tzatziki
  • The yogurt: Use full-fat Greek yogurt. The fat is key to getting the creaminess in the dip. Traditional recipes will use strained sheep or goat milk.
  • The acidic component: Traditional tzatziki uses red wine vinegar and adds the perfect amount of tart yet sweetness to it.
  • Dill or Mint: Some recipes use mint. I prefer dill but try both and see which you like better!
  • Olive Oil: A good quality olive oil can make all the difference!
  • Garlic: Garlic is always a must in Mediterranean cooking and tzatziki is no exception. If you're not a big garlic fan, I'd cut the amount in half.
  • Salt: Go by taste. It will help enhance all the flavors.

In Greece, it was often served with kalamata olives and a block of the most delicious feta cheese!

How to Make Tzatziki

Start by peeling the cucumber. I will usually use an English cucumber since it has very small seeds and a thin peel.

Once you peel the cucumber, you'll want to grate it into thin pieces. I use the smallest grater option.

Grate the cucumber into a bowl or into a strainer. Next, you want to squeeze as much water out as possible.

strained salted cucumber

This is one of the key parts of the recipe. You want to remove as much water as possible so that your yogurt dip is thick and not a thin watery consistency.

Once you've squeezed out as much water as you can, add a heavy pinch of salt. The salt will attract water out of the cucumber by osmosis.

Let the cucumber sit in the colander and give it around 20 minutes to allow the salt to work before squeezing the remaining water.

While the salted cucumber sits, I like to mix the remaining ingredients, except the salt. I add salt last and go by taste.

Let the tzatziki sit in the refrigerator for an hour before serving so that the flavors marinate together and enjoy!

Storage Tips

Tzatziki will last for up to a week after it's prepared in the refrigerator.

While you can freeze tzatziki, I wouldn't recommend it. The texture won't be as smooth once it defrosts.

How to Use Greek Yogurt Dip

Usually, we think of using tzatziki for veggies and pita bread but there are so many other ways!

Try using it as a sandwich spread - a great alternative for hummus or mayo or mustard.

Use it in a pita pocket for a sandwich or dip your fries in it.

Use tzatziki as a dip for grilled or baked meats - chicken or beef are great options. Tzatziki is often used to dip kibbeh (Middle Eastern ground beef or lamb dish).

Other Uses for Greek Yogurt

You can make the popular 2 ingredient bagels with Greek yogurt. Use zatar for a Mediterranean spin on them!

Use Greek yogurt whenever you would traditionally use sour cream - it's a great alternative and has the same creamy, sour taste.

I love using it in baking. The acidic component of Greek yogurt can help activate baking soda. You'll see it used in a lot of muffin, bread and cake recipes.

You can even use it in desserts like mousse. Try my Chocolate Mousse Recipe for a healthier spin-off of that uses Greek yogurt, cinnamon, rich dark chocolate and a secret ingredient!

tzatziki with garlic

More Mediterranean Recipes

If you love Mediterranean recipes, try my Greek Turkey Burgers that use tzatziki on them. They're a reader favorite and absolutely delish!

For a side dish, try my Mediterranean Farro Salad. Farro is a hearty ancient grain high in fiber and protein. Or go for my Mediterranean Bean Salad for a flavorful and high-fiber side dish.

Recipe Tips and FAQs

Can I use dried dill?

It will not have the same flavor. I would recommend only using fresh dill.

I don't have red wine vinegar. What can I substitute for it?

You could use white vinegar or lemon juice.

Do I need to remove the seeds in the cucumber?

No, you don't need to deseed the cucumber. I would recommend using an English cucumber since the seeds are very, very small and the peel is thin and easy to peel off.

tzatziki dip in a bowl
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The Best Tzatziki

Tzatziki is a delicious salted cucumber and creamy dill yogurt dip. This authentic recipe is made with only 7 ingredients and is super easy to make! Use tzatziki not only for a delicious veggie and pita dip but as a sandwich spread or dip for grilled meats.
Prep Time20 minutes
Rest Time20 minutes
Total Time40 minutes
Course: Appetizer, Dip, Side Dish
Cuisine: Mediterranean
Servings: 12 people
Calories: 61kcal
Author: Monica Nedeff

Ingredients

  • 1 cucumber peeled and grated (preferably English cucumber)
  • 2.5 cups plain full-fat Greek yogurt
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons olive oil
  • 2-3 cloves minced garlic
  • 1.5 tablespoons red wine vinegar
  • ¼ teaspoon salt or to taste

Instructions

  • Start by peeling the cucumber. Then using a grater, grate the cucumber into a colander.
  • Squeeze as much water as you can out of the cucumber and then add a heavy pinch of salt (around ⅛ teaspoon to ¼ teaspoon). Mix the salt into the grated cucumber and then allow it to rest for 20 minutes.
  • As the cucumber sits, add the Greek yogurt, dill, olive oil, minced garlic and red wine vinegar to a bowl. Mix well and set aside.
  • Once the 20 minutes have gone by squeeze as much water as you can out of the cucumber before transferring it to the bowl with the rest of the ingredients and mix well.
  • Add the salt last and go by taste. I usually add around ¼ teaspoon.
  • Mix well and refrigerate 1 hour before serving.
  • For serving, I love to drizzle a little bit of olive oil on top and garnish with dill. In Greece, it was served with kalamata olives and a block of feta cheese!

Notes

  1. Substitutions:
    1. For red wine vinegar: substitute lemon juice or white vinegar
    2. For dill: try substituting mint
  2. Recommendations
    1. Let the tzatziki sit for a bit before serving. The flavors become more enhanced with time.
    2. I highly suggest using an English cucumber since it has a thin peel and small seeds.
    3. This recipe is heavy on garlic! If you aren't a big garlic fan, I'd reduce it to 1 clove.
    4. Make sure you get yogurt that has very little water. I love FAGE's whole milk Greek yogurt since most of the water is strained off it well. Otherwise, you can use a cheesecloth to help remove excess moisture from the yogurt.

Nutrition

Calories: 61kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 64mg | Potassium: 96mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 0.1mg

Cranberry Orange Sauce

This Zesty and Sweet Cranberry Orange Sauce is made with freshly squeezed orange juice, zest, tart cranberries, sugar and cinnamon. Perfect as a topper to your Thanksgiving turkey or to use as a spread on toast or sweetener in Greek yogurt.

cranberry relish in bowl with orange slices

I love the combination of sweet and tart! This sauce provides the perfect amount of sweet with a good balance of tart cranberry. I love keeping some of the cranberries intact so you get those bursts of tart berry flavor!

Ingredients

  • Fresh cranberries
  • Navel Oranges
  • White sugar
  • Brown sugar
  • Cinnamon
  • Zest
  • Salt

I've never made the recipe with frozen cranberries, but I would imagine it would work just fine! It may need more time to cook, or you could defrost them before cooking.

Navel oranges work well for the freshly squeezed OJ!

I like the combination of white and brown sugar for this recipe and find the brown sugar provides notes of caramel.

The cinnamon isn't overpowering and the salt brings out the flavors of the rest of the ingredients.

The real key if you ask me is adding that zest! It brings such a pop of citrus!

Making the Sauce

Freshly squeezed OJ is the way to go! Add the orange juice, fresh cranberries, sugar and cinnamon in a pot and simmer together.

In 15 minutes, you'll get a beautiful thick sauce. I don't add water to thin it out since the consistency is similar to a jam. However, if you need to add a splash of water to thin it you can.

Before serving the sauce, zest an orange on top. The zest and oils make the cranberry sauce pop!

spoon in cranberry sauce with orange zest

How to Use Cranberry Sauce

The first thing that usually comes to mind is Thanksgiving and Christmas Day! It goes with the turkey and gravy, and this is 100% true but there are so many other ways to enjoy this recipe. Let's dive into them!

Try it as a topper on toast. It's similar in consistency to jam, so any way you use jam you can use this cranberry sauce.

Try it as a new PB&J. I love the combination of salty peanut butter with the sweet and tartness of the cranberries!

You can even use it at breakfast as spread on waffles and pancakes.

Mix it into plain Greek yogurt as a way to sweeten it. I love doing this! It adds so much flavor and makes it a pretty pink color.

While we usually think of cranberry sauce going on turkey, try it with chicken as a dipping sauce or glaze.

Recipe Tips and FAQs

Can I use frozen cranberries?

While I've never made the recipe with frozen cranberries, I don't see why it wouldn't work! You may need to increase the cooking time since it's starting from frozen or let the cranberries defrost before using them.

How long will this sauce last?

It will last for 2 weeks. It may last longer, but for optimal flavor and freshness use within 2 weeks and store in the refrigerator.

More Holiday Recipes

Roasted Root Veggies in Orange Zest and Ginger: If you're on this recipe, I'm guessing you love the flavor of orange so you gotta try this roasted veggie recipe. Full of citrus and ginger flavor and absolutely delish!

Roasted Butternut Squash with Cranberries and Apples: Another cranberry recipe, and this one isn't overly sweet. Serve as a side dish with your holiday spread of food!

Grilled Acorn Squash: This recipe is simple but packs a punch of flavor and a bit of heat from the cayenne. Top with pomegranate and pumpkin seeds and enjoy!

cranberry orange sauce on a platter
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Cranberry Orange Sauce

Zesty Cranberry Orange Sauce is easy to make homemade. Add cinnamon for a touch of spice and a whole lotta zest for a sweet, yet tart holiday sauce! Use the cranberry sauce on Thanksgiving or Christmas with your main meal and use leftover sauce as a jam on sandwiches or as a yogurt sweetener.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 12 people
Calories: 62kcal
Author: Monica Nedeff

Ingredients

  • 12 ounces fresh cranberries
  • 1 cup orange juice freshly squeezed preferred!
  • ⅓ cup brown sugar unpacked
  • ¼ cup white sugar
  • ½ teaspoon cinnamon
  • pinch of salt
  • orange zest optional

Instructions

  • Add all ingredients to a saucepan and bring to a gentle boil.
  • Once boiling, reduce the heat to low and simmer until the cranberries soften and pop (about 10-15 minutes).
  • Remove saucepan from the heat and allow to cool before serving or storing for later.

Notes

  1. The zest is so important and adds a pop of flavor. I highly recommend zesting the top before serving.
  2. Use leftover sauce as a jam for peanut butter and jelly sandwiches, sweetener for yogurt or topper for toast. 

Nutrition

Calories: 62kcal | Carbohydrates: 16g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 0.2mg

Cinnamon Apple Pancakes

These easy Cinnamon Apple Pancakes are a brunch favorite and perfect for any fall morning. Top with the homemade apple glaze and enjoy!

apples on pancakes

The glaze is easily made with fresh apples, butter, brown sugar, cinnamon and nutmeg. It can be used as the syrup and makes for the perfect topper to your stack of pancakes!

Ingredients

Made with pantry staples and not a long list of ingredients - just the basic pancake ingredients + apple and spices!

  • Flour - the main dry ingredient
  • Sugar - gotta add a touch of sweetness
  • Baking Powder - the leavening agent
  • Cinnamon - fall flavor!
  • Salt - compliments the sweetness of the apples
  • Vanilla Extract - you always need a dash of vanilla in fall recipes if ya ask me!
  • Milk - main liquid ingredient
  • Avocado Oil - full of heart healthy fats
  • Apple - a must in an apple recipe!

For the glaze all you need are these 5 ingredients!

  • Butter - for the richness factor
  • Brown Sugar - adds a sweet caramel flavor
  • Cinnamon - more fall flavor!
  • Nutmeg - more spice!
  • Apple - the main ingredient
bite taken out of apple pancakes

Instructions

The steps are super easy to follow and resemble a typical pancake recipe.

  1. Start by mixing your dry ingredients together in a bowl.
  2. Then mix your wet ingredients in a separate bowl.
  3. Mix in the apples into the dry ingredients.
  4. Add the wet ingredients into the dry ingredients and mix together!
  5. Cook on a griddle until you got all your pancakes made!

The glaze takes about 5mins to make. I like to make it once the last batch of pancake batter is on the griddle. Here's the easy peasy steps to make it!

  1. Melt the butter in a saucepan over low-medium heat.
  2. Add the brown sugar, spice and apples.
  3. Simmer until the apples soften (around 5 mins).
  4. Top over the pancakes!

Selecting Apples

You can use whatever apples your heart desires! I like sweet apples like honey crisps. But if you like tart granny smiths - go with those!

Other sweet apples to try could be gala or fuji. If you use another type let us know your thoughts in the comments!

stack of apple pancakes

Serving Suggestions

Serve with your favorite cup of joe or tea in the mornings. My personal preference is this Hot Cinnamon Tea - it's divine!

Serve with a side of eggs for protein and you got a filling and satisfying breakfast.

More Pancake Recipes

Pumpkin Pancakes: Made with bisquick and fall spices for another easy fall breakfast!

Lemon Pancakes: These fluffy lemon pancakes are made with buttermilk. Top with toasted almonds for a divine stack of pancakes!

Recipe Tips and FAQs

What apples can I use in the recipe?

I love using sweet apples like fuji, gala and honey crisp.

How long can I store the pancakes for?

They will be optimal the first 3 days in the fridge and can be frozen for up to 3months later.

cinnamon apple pancakes
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Cinnamon Apple Pancakes

These Cinnamon Apple Pancakes are topped with a homemade Spiced Apple Glaze and so delicious! Made easily with pantry staples!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 308kcal
Author: Monica Nedeff

Ingredients

Pancakes

  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon salt
  • ⅔ cup milk
  • ¼ cup avocado oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup finely diced apple around half an apple

Cinnamon Apple Topping

  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 large apple or 2 small apples diced

Instructions

Pancake Instructions

  • Preheat the griddle to medium-high heat.
  • Mix flour, sugar, baking powder, cinnamon and salt together in a bowl.
  • Add the apples and mix to coat well.
  • In a separate bowl whisk together the milk, avocado oil, egg and vanilla.
  • Add the wet ingredients to the dry ingredients and mix until combined.
  • Pour ¼ cup of the pancake batter on the griddle and cook until bubbly and then flip to cook on the other side.

Glazed Apples

  • Heat a saucepan over low-medium heat and melt the butter.
  • Add the brown sugar, cinnamon, nutmeg and apples.
  • Simmer until the apples soften (about 5 minutes) and top your pancakes and enjoy!

Notes

  1. Finely dice the apple for the pancakes so that it cooks well and you don't have crunchy pancakes! The apples in the glaze can be diced thicker.

Nutrition

Calories: 308kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 351mg | Potassium: 168mg | Fiber: 3g | Sugar: 19g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 1mg

Pumpkin Overnight Oats

These Pumpkin Overnight Oats are full of pumpkin spice flavor and easy to make!

small bowls of overnight oats with pumpkin seeds

If you've never made overnight oats before you gotta try this recipe! It's an easy on the go breakfast and perfect for meal prep.

If overnight oats are your jam - check out my matcha overnight oats for another breakfast meal prep idea.

7 Ingredients

The best part about overnight oats is how simple it is.

Throw all the ingredients in a bowl, jar or whatever floats your boat, mix it together, refrigerate and bam breakfast is ready!

pumpkin, chia seeds, pumpkin pie spice and oats in a bowl

The 7 ingredients

  • Old Fashioned Oats: classic old-fashioned rolled oats work well for a good texture.
  • Vanilla Greek Yogurt: You can use plain Greek yogurt as well, just add a splash of vanilla extract!
  • Pumpkin Puree: a solid ¼ cup will give you good pumpkin flavor.
  • Milk: I like adding a decent amount of liquid to help keep the consistency not too thick.
  • Maple Syrup: the perfect fall sweetener.
  • Pumpkin Pie Spice: I add a lot! But it's worth it!
  • Chia Seed: they absorb 9x their weight in volume, so they help absorb the milk and create a thicker consistency.
overnight oats liquid mixture

Mix it together until it's well combined. Cover the bowl or container and refrigerate!

You can make it the night before or meal prep it ahead of time and eat it within the next 5 days.

Toppings

Toppings make oatmeal or overnight oats the best in my opinion. I find oatmeal too mushy sometimes, so I like adding more texture.

Try some of these ideas out for extra crunch or flavor:

  • Granola
  • Pumpkin seeds
  • Pecans or sliced almonds
  • Extra chia seeds or ground flaxseed
  • Fresh fruit like banana slices or chopped apple
  • An extra dollop of Greek yogurt

Serving Suggestions

You can make this recipe and divide it up in 2 smaller servings or 1 large mason jar.

My personal preference is to divide it up into smaller containers and adding a boost of protein on the side with eggs.

You could also boost the protein by adding protein powder if you're looking for a more filling oatmeal.

pumpkin seeds mixed in overnight oats

Recipe Tips and FAQs

Can I use plain Greek yogurt?

Absolutely! You may want to add more maple syrup depending on the level of sweetness you desire. I'd also add a good splash of vanilla extract.

Can I make this vegan?

You can! Swap the milk for whatever plant-based milk you enjoy as well as the Greek yogurt. Silk and Kite Hill make plant-based Greek yogurts that will give you the same texture and protein as regular Greek yogurt.

Can I heat overnight oats in the microwave?

Yes! I do this sometimes when I want a warm breakfast rather than cold overnight oats.

pumpkin overnight oats
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Pumpkin Overnight Oats

Pumpkin Overnight Oats is easily made with 7 ingredients. Meal prep it the night before for an easy on the go breakfast!
Prep Time5 minutes
Refrigerate4 hours
Total Time4 hours 5 minutes
Course: Breakfast
Cuisine: American
Servings: 2 small ramekins or 1 large mason jar
Calories: 192kcal
Author: Monica Nedeff

Ingredients

  • ⅔ cup milk
  • ½ cup old fashioned oats
  • ⅓ cup vanilla Greek yogurt
  • ¼ cup pumpkin puree
  • 1-2 teaspoons maple syrup
  • 1 teaspoon chia seeds
  • ½ teaspoon pumpkin pie spice

Instructions

  • Add all the ingredients to a bowl or jar and mix together.
  • Cover and refrigerate for at least 4 hours or overnight.
  • Top with pumpkin seeds, extra Greek yogurt, granola, banana or whatever toppings sound good to you and enjoy!

Notes

  1. Substitutions:
    1. Greek Yogurt: Use plain Greek yogurt instead of vanilla Greek yogurt. Just add a bit more maple syrup for sweetness and a splash of vanilla extract.
    2. Sweetener: Swap the maple syrup for honey or agave. 
  2. Make it Vegan
    1. Use a plant-based milk
    2. Use a plant-based Greek yogurt. Kite Hill and Silk make great options.

Nutrition

Calories: 192kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 46mg | Potassium: 278mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4926IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg

Watermelon Slushie

This Watermelon Slushie is the perfect summer drink! Made with frozen watermelon cubes, fresh lime juice and coconut water for the ultimate refreshing slushie.

two mason jar watermelon drinks

Make these slushies for cookouts, 4th of July, Labor Day, Memorial Day or any other summer event!

It's not hard to make and super easy to throw together. Let's dive in on the steps!

How to Freeze Watermelon

Watermelon is made of a ton of water, so it takes it a long time to freeze. Depending on how frozen the watermelon is will determine the consistency of the slushie.

If the watermelon is frozen solid it will be more of a scoopable texture. If the watermelon has only been frozen for around 6hours it'll be thinner and a consistency you can slurp with a straw.

To start - I highly recommend getting a seedless watermelon. Picking out the seeds takes wayyy too much time!

I use a medium or average-sized watermelon to get 8 cups. Chop it up into cubes and aside in a bowl.

What method of freezing is totally up to you. You can freeze it on a baking sheet to prevent the watermelon from freezing into a block.

However, 8 cups is a lot of baking sheets of watermelon. So, I usually just toss it all into a large container.

If you let it feeze overnight or for 24hrs it will freeze into a block - but that's okay! Just take the watermelon out to defrost before you want to make the slushies.

mason jar slushie with lime and mint

Recipe Alternatives

This recipe is super simple:

  • watermelon
  • lime juice
  • coconut water

You can easily change it up by swapping the coconut water for pineapple juice, mango juice or whatever tropical juice you want to try.

Trade the lime juice for lemon or grapefruit juice.

Garnish with a slice of citrus and fresh mint for a refreshing drink!

Make it a Cocktail!

Want a watermelon cocktail? Just add a shot of coconut rum to your slushie and done!

Recipe Tips and FAQs

Can the watermelon have seeds?

It can! But you'll want to remove the seeds before freezing the watermelon chunks, and that takes a lot of work and time so seedless watermelons are definitely best.

How long should I freeze the watermelon?

If you freeze it overnight or for 24hrs it'll freeze solid and need to defrost for a bit before you use it in the recipe. The consistency will be thick and scoopable with a spoon. If you want a slushie that is slurpable with a straw try freezing the watermelon for just 6-8 hours.

More Watermelon Recipes

Watermelon Feta Orzo Salad: This salty and sweet blend of feta, watermelon arugula and lemon juice creates a zesty and flavorful summer side dish.

watermelon slushes in mason jars
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Watermelon Slushie

This Watermelon Slushie is made with frozen watermelon, coconut water and lime juice for a refreshing summer drink! You can turn this recipe into popsicles or a cocktail with coconut rum - super versatile and super delicious!
Prep Time20 minutes
Freeze Time6 hours
Total Time6 hours 20 minutes
Course: Drinks
Cuisine: American
Servings: 4 people
Calories: 101kcal
Author: Monica Nedeff

Ingredients

  • 8 cups frozen cubed seedless watermelon
  • ½ cup coconut water
  • ¼ cup lime juice

Instructions

  • Chop a seedless watermelon into chunks and freeze.
  • Freeze for at least 6 hours or overnight.
  • If freezing for 24 hours or longer, the watermelon will freeze into a block. Before moving on to the next step, take the watermelon out to defrost a bit and make it easier to break up into pieces.
  • Add the frozen watermelon, lime juice and coconut water to the food processor or blender and blend until smooth.
  • If the consistency is too thick, add water or more coconut water to help get the consistency you desire.
  • Garnish with mint and fresh lime and enjoy!

Notes

  1. Depending on how frozen the watermelon is will determine the consistency of the slushie. If the watermelon is frozen solid it will be more of a scoopable texture. If the watermelon has only been frozen for around 6-8 hours it'll be thinner and a consistency you can slurp with a straw.
    1. If you're looking for sturdy reusable straws I highly recommend these straws!
  2. If frozen solid, you may need more liquid like water or coconut water to help thin it out. Letting the watermelon defrost before blending will help as well.
  3. Variations:
    1. Try swapping the lime juice for lemon juice or grapefruit juice
    2. Try swapping the coconut water for another tropical fruit like mango or pineapple juice.
  4. Made it a cocktail by adding a shot of coconut rum.
  5. Turn this recipe into popsicles by pouring it into popsicle molds and freezing!

Nutrition

Calories: 101kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 35mg | Potassium: 433mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1737IU | Vitamin C: 30mg | Calcium: 31mg | Iron: 1mg

Lemon Sherbet

Nothing beats homemade, and this Lemon Sherbet takes the cake when it comes to refreshing, sweet summer desserts!

lemon slice on sherbet

Homemade Sherbet

If you don't have an ice cream maker and have been dying to make homemade ice creams and sherbets - look no further for the solution!

All you need is a food processor and a bread pan - easy peasy!

Ingredients

  • Heavy Cream
  • Milk
  • Lemon Juice
  • Lemon Zest
  • Sugar

Sugar and fat play important roles when making ice cream or sherbet. You need a decent amount of fat and sugar to lower the freezing point to prevent getting a solid block of ice.

The fat in the heavy cream and sugar will help create a smooth and scoopable texture.

The milk is like the foundation and brings everything together.

My favorite part about this recipe is the zest! It adds soooo much flavor!

The balance of sugar to lemon juice is in the middle in my opinion. It's definitely not super sweet. I love tangy, tart desserts, so it leans more towards the side of tart lemon.

If you prefer desserts sweeter, you may want to add more sugar.

Steps

Start by whisking your sugar and lemon juice together. I used lemon juice I had in the freezer (still freshly squeezed! just left over from another recipe).

You can heat the lemon juice up a bit to help the sugar dissolve.

Once the sugar is dissolved into the lemon juice, you can add the rest of the ingredients.

Once everything is mixed in well just pour it into a gallon-sized zip lock bag. Sounds weird I know - but trust me it's gonna turn into deliciousness soon!

Put the bag on a baking sheet and freeze it. Once frozen break it up into pieces - it'll look like the picture below.

It won't be frozen solid, it'll be bendable so easy to break off into pieces.

pieces of sherbet on pan

Next, put the broken up pieces into a food processor and blend away!

Once you get a smooth velvety texture - you got soft-serve sherbet. If you love soft-serve then you don't even need to continue with the recipe - just enjoy!

soft serve sherbet

But if you're wanting more of a scoopable texture, get a metal bread pan out and transfer the sherbet to it.

Cover with foil, freeze and boom you got sherbet!

Recipe FAQs and Tips

I don't have a food processor. Can I use a blender?

Absolutely! It might be harder, but if you have a blender that is decently wide it should be able to blend things up well.

How can I make this lactose-free?

While I haven't tried making it lactose-free, if I were to try, I would swap the heavy cream for Silk's Dairy Free Heavy Whipping Cream and swap the cow's milk for whatever plant milk you have on hand. The texture and flavor may be different, but let us know if you try it!

pan of frozen sherbet

More Lemon Inspired Recipes

Lemon Chia Muffins: Packed with heart-healthy fats and fiber from the chia seeds and 100% lemon flavor!

Lemon Chicken Pasta: Perfect for weeknight dinners or meal prepped for workday lunches.

Lemon Pancakes: These fluffy pancakes are made with buttermilk and absolutely melt in your mouth.

Lemon Cucumber Mint Ginger Water: Refreshing and flavorful and 100% not a detox!

cup of lemon sherbet
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Lemon Sherbet

This easy homemade tangy, sweet no-churn Lemon Sherbet is the perfect summer dessert made without an ice cream maker!
Prep Time15 minutes
Freeze Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 3 ½ cup servings
Calories: 272kcal
Author: Monica Nedeff

Ingredients

  • ⅔ cup lemon juice
  • ⅓ cup sugar
  • 1 cup milk
  • ½ cup heavy cream
  • lemon zest

Instructions

  • Whisk the sugar and lemon juice together in a bowl until the sugar has dissolved.
  • Add in the milk, heavy cream and zest and stir to combine.
  • Pour the mixture into a gallon sized bag and squeeze out as much air as possible when closing the bag.
  • Place the bag on a metal baking sheet and put it in the freezer for 4-6 hours or until frozen.
  • Take the sherbet out of the bag and break the slab up into pieces.
  • Put the pieces of frozen sherbet in a food processor and blend until smooth. Enjoy now if you prefer soft-serve! Otherwise, scoop sherbet into a metal bread pan, cover and freeze to solidify it more.

Notes

  1. Recipe makes 3 small ½ cup servings. I would recommend doubling the recipe if you want bigger serving sizes.

Nutrition

Calories: 272kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 48mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 667IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 0.1mg

Lemon Chicken Pasta

This Lemon Chicken Pasta is an easy summer pasta dish and full of zesty flavor! The sauce is made with fresh lemon juice, zest, garlic, cherry tomatoes and freshly grated parmesan.

fettuccine noodles with lemon slices and chicken

This dish is easy to make with one pot for the noodles and one pan for the sauce and chicken. Throw it all in the same pan at the end for an easy one-skillet meal!

Choosing the Pasta Noodle

You can use whatever noodles you have on hand! I love using fettuccine noodles but penne, classic spaghetti or any noodle will do.

For a high fiber option try whole wheat pasta noodles.

If you need a gluten-free alternative, try noodles made from lentils or chickpeas. It'll be high in fiber and protein and gluten-free!

Prepping the Ingredients

Start by getting the noodles boiling. As the noodles cook, prep your ingredients.

freshly grated parmesan cheese, butter, minced garlic and sliced tomatoes

You'll need to slice the cherry tomatoes, get the seasoning ready for the chicken, mince the garlic, slice the butter and grate the cheese if using a block of parmesan (highly recommend!)

Quick Skillet Chicken

I love finding ways to save time cooking and buying thinly sliced chicken breast is one of them!

It saves so much time cooking with how thin it is - it usually only takes 2-3 minutes to cook on each side.

If you have to buy regular chicken breast you can slice it in half and pound it to get a similar cut. It'll still be thicker than the thinly sliced chicken breast pictured below, but it'll still save you time compared to regular chicken breast.

If you've never sliced chicken breast into thin cutlets, check out this article by Serious Eats that goes through how to do it step by step.

seasoned chicken cutlets on a pan

You can mix the salt, pepper and garlic powder together before sprinkling it on the chicken or just do each spice one at a time.

Massage it into the chicken to help spread it evenly and stick well.

Light Lemon Sauce

This lemon sauce isn't super cheesy or overly creamy. It coats everything well with just enough richness and a good amount of lemon zest!

The roasted garlic is very potent and works so well with the lemon and salty parmesan. You'll find this sauce very savory and flavorful.

Know you can adapt this recipe and add in other veggies to the sauce. I chose to include cherry tomatoes and love the addition, but you could also sauté spinach, peppers, onion or any other vegetable into the mix.

If you do adapt the recipe, share below your combo - would love to hear it!

What to Pair with the Pasta Dish

I would add a side veggie to this meal maybe try my roasted brussels sprouts with lemon basil dressing to compliment the zesty flavors from the salad.

You could also do a side salad of your favorite salad greens and veggies.

skillet of pasta and sauce

Recipe Tips and FAQs

I can't find thinly sliced chicken breast in the store. What option should I pick?

I would buy regular chicken breast and slice it in half or even thinner if you're able. You can pound it to help get the thickness lower. It'll take a little bit longer to cook depending on how thick it is.

Can I add more to the sauce other than just cherry tomatoes?

Absolutely! Add spinach, peppers, onions or whatever your heart desires in the step when you sauté the tomatoes.

More Chicken Recipes

Crock Pot Chicken Salsa Fresca: This super easy 4 ingredient recipe is perfect for quick weeknight dinners.

Sun-dried Tomato Pesto Chicken Bake: Can one ever get too much Mediterranean flavors? I don't think so! This is a great meal prep recipe and super flavorful.

Cranberry Walnut Chicken Salad: Try out this healthier spin on chicken salad with a mix of Greek yogurt and mayo with dried cranberries and flavorful herbs.

Guacamole Chicken Salad: Take two of your favorite things: chicken salad and guacamole and bring them together to get this delicious recipe!

lemon pasta chicken on a plate
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Lemon Chicken Pasta

This Lemon Chicken Pasta is an easy one skillet meal. Made with cherry tomatoes, a zesty lemon and garlic sauce and parmesan cheese!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 376kcal
Author: Monica Nedeff

Ingredients

  • 8 ounces pasta any type!
  • 1 pound thinly sliced chicken breast
  • 2 tablespoons olive oil divided
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoons butter
  • 1 pint sliced cherry tomatoes
  • 2 cloves minced garlic
  • ⅓ cup heavy cream
  • ½ cup grated parmesan cheese
  • 2 tablespoons lemon juice
  • zest of one lemon

Instructions

Cook the Pasta

  • Cook pasta al dente according to package instructions.
  • Once the pasta is done cooking, drain the noodles and spray them with olive oil to prevent them from sticking to each other.
  • Set the noodles aside for later use.

Cook the Chicken

  • Heat a large skillet over medium heat.
  • Season the chicken with salt, pepper and garlic powder.
  • Add 1 tablespoon of oil to the pan and cook the chicken breast on each side for 2-3 minutes or until fully cooked.
  • Take the chicken off the stove and cut into bite-sized pieces. Set aside for later use.

Create the Lemon Sauce

  • Using the same skillet lower the heat to low-medium and add the butter and remaining tablespoon of olive oil. Once melted, add the sliced tomatoes and saute for 3-5 minutes or until softened.
  • Add the minced garlic and saute for an additional minute to infuse.
  • Add the heavy cream and parmesan cheese and stir until melted. Once melted add the lemon juice and zest.
  • Add the noodles back to the pan and toss to coat well.
  • Add the cooked chicken back into the pan as well and serve with extra lemon and parmesan cheese if desired.

Notes

  1. As the pasta cooks, prep your ingredients for the chicken and sauce.
  2. If using regular chicken breast you can cut the chicken in half to make it thinner and speed up the cooking process. It'll take longer to cook since it's thicker than thinly sliced chicken breast. It make take 4-5minutes on each side or longer depending on thickness.

Nutrition

Calories: 376kcal | Carbohydrates: 11g | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 806mg | Potassium: 906mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1346IU | Vitamin C: 36mg | Calcium: 155mg | Iron: 2mg

Peach Salad

This Peach Salad with fresh berries, gouda cheese and a honey dijon vinaigrette is full of flavor! Summertime calls for adding fruit to everything - dessert, sandwiches and definitely salads!

fresh peach salad

Bring this salad to cookouts, picnics or any summer gathering. It makes a great side dish to any main meal, especially grilled citrus dijon chicken!

You can also make it into a main meal by adding a protein and grain to the salad. For protein try adding chicken, beans, tofu or nuts like almonds or walnuts. For a grain you could add quinoa or couscous.

This recipe is a great simple salad recipe that you can use as a base and adapt each time you make it!

Prepping the Salad

The prep work is very simple! The longest part is chopping the peaches and cheese if you're using a block of cheese.

Use any summer mix of greens you enjoy as your base. I love getting a container with a mix of spinach, arugula, red lettuce and butter lettuce.

Put the salad greens in your serving bowl and then add the peaches, berries, gouda cheese and onions.

If you're serving it and care about aesthetics, I love to layer and tuck some of the toppings under and over each other so you can see all the ingredients.

blueberries and peaches on salad greens

Honey Dijon Vinaigrette

For the vinaigrette, whisk together all the ingredients. If serving the salad on the same day you can dress the greens in half of the vinaigrette before serving.

If you don't use all the vinaigrette on the salad save it for another salad - it'll keep well!

Choosing Fresh Peaches

I love peaches that are so ripe and sweet. However, for the salad, I try to choose peaches before they become too ripe and soft.

When you're shopping for the peaches, press gently near the stem and see if you get a little give. The peach shouldn't feel rock solid but have a little softness.

If you can't get peaches substitute nectarines! The flavor and sweetness will be very similar to fresh peaches.

Gouda Cheese

I love gouda! Smoked gouda cheese is something I often use on charcuterie boards, but with this recipe I chose a young, mild gouda to pair with the peaches.

There's a lot of flavor from the vinaigrette and fruit in the salad, so I didn't want the cheese to take the spot light away!

But if you love strong cheeses, switch it up and try something else!

gouda cheese on salad with peaches

Storage Tips

I wouldn't recommend dressing the salad if planning to eat it for the next couple days. The vinaigrette will make it soggy if it sits for too long.

Store the salad without the vinaigrette in an airtight container in the fridge and have within 4 days after prep for optimal taste. Add the vinaigrette before serving and enjoy!

More Summer Recipes

I love using fresh fruit in summer recipes. Here's some more good eats from the blog that serve up bright flavor!

Broccoli and Brussels Sprouts Salad with Apples: This salad has a similar dijon vinaigrette and is full of crunch from crisp apples and chopped broccoli and brussels sprouts.

Arugula Citrus Salad: This beautiful salad has only a few simple ingredients and happens to be vegan! The juicy citrus fruits bring the peppery arugula to life and the salty pistachios ties it all together for a delish salad!

Watermelon Feta Orzo Salad: Watermelon is the first summer fruit that always comes to mind! This recipe brings arugula, tangy feta cheese and sweet watermelon together in a delicious orzo dish.

Recipe Tips and FAQs

If I don't have gouda cheese what other cheese could I substitute?

I used a mild gouda cheese so it didn't overpower the vinaigrette or fruit. However, you could add whatever cheese you have on hand and enjoy! Fresh mozzarella balls could pair well or try Havarti cheese since both are mild. If you'd rather a strong cheese - go for it and share your thoughts on it below!

What if I don't have blueberries on hand?

Use whatever berries you have! Strawberries and raspberries would go well too!

I don't have dijon on hand what can I substitute for it?

Cumin is a great spice that has a similar mustard flavor. Add ¼ teaspoon cumin and reduce the sugar to 1 teaspoon. Add a clove of freshly minced garlic and you got a different but somewhat similar vinaigrette!

peach salad with gouda cheese and berries
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Peach Salad

Enjoy this Peach Salad with fresh berries, gouda cheese and a honey dijon vinaigrette. Full of summer flavor and easy to build into a main meal by adding protein and a grain!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 303kcal
Author: Monica Nedeff

Equipment

  • Pizza Peel

Ingredients

For the Salad

  • 2 cups sliced peaches around 2 whole peaches
  • 1 cup berries whatever berries you like (blueberries, strawberries, raspberries
  • 5 ounce container mixed greens
  • ½ cup sliced sweet onion
  • ½ cup cubed mild gouda cheese

Honey Dijon Vinaigrette

  • ¼ cup avocado oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • salt and pepper to taste I usually do a few pinches around ⅛ teaspoon each

Instructions

Prepare the Vinaigrette

  • Whisk together the avocado oil, red wine vinegar, honey and dijon mustard.
  • Taste for salt and pepper. Set the vinaigrette aside.

Prepare the Salad

  • Place the salad greens in a large mixing bowl.
  • If serving the same day, pour half the vinaigrette over the greens and toss to coat well.
  • Transfer the salad greens to the serving bowl and place the sliced peaches, berries, onions and gouda cheese on the greens.
  • Serve with the remaining vinaigrette.

Notes

Substitutions:
  • Peaches: nectarines
  • Blueberries: any berries work - strawberries, rapsberries
  • Gouda: any other mild cheese like mozzarella balls or Havarti cheese
Tips:
  • Only dress the salad if you're about to serve it.
  • Don't store the salad dressed with the vinaigrette since it'll become soggy with time.
  • Use peaches that are ripe but not too soft so that they hold up well.
  • Make this side salad a main meal by adding a protein (chicken, tofu, beans, nuts and seeds) and a  grain (couscous, quinoa or farro).
Storage:
  • Store the salad without the dressing for up to 4 days for optimal texture and flavor.

Nutrition

Calories: 303kcal | Carbohydrates: 19g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 34mg | Sodium: 278mg | Potassium: 243mg | Fiber: 2g | Sugar: 14g | Vitamin A: 839IU | Vitamin C: 13mg | Calcium: 223mg | Iron: 1mg

Lemon Chia Seed Muffins

These Lemon Chia Seed Muffins are an easy healthy on the go muffin. Perfect for a mid-morning snack or grab and go breakfast.

muffins stacked with a bite taken out

Made with half whole wheat flour and half white flour for additional fiber, chia seeds for omega-3 fatty acids, and lemon juice for bright zesty flavor!

Add the lemon glaze on top for extra sweetness. These muffins are not super sweet, so if you like your muffins on the sweet side definitely add a little extra sugar to the batter or try the lemon glaze on top!

Instructions and Steps

Here is the layout of steps. The most important step, and fun if you ask me, is the lemon zest and sugar step!

Start by adding your sugar and freshly zested lemons to a food processor. Pulse until the zest is finely ground up and blends into the sugar.

It will smell heavenly!

While you don't have to blend the zest and sugar together, I find it helps release the natural aroma and oils well. And we're going for the zestiest and lemony muffins, right?!

sugar and lemon zest blended in a food processor

So, if you decide to go with the critical step of blending the sugar and zest together, set it aside for later. You'll add it to the dry ingredient bowl in a bit.

Next, get two mixing bowls - one for dry ingredients and one for wet ingredients.

wet and dry lemon muffin ingredients

Mix the two bowl's ingredients together. Then pour the wet ingredients into the dry ones. Mix until just combined. You don't want to overmix the batter.

Hopefully, your oven is pre-heated, and your muffin tin is ready to go!

Scoop the batter into the muffin tins and bake until a toothpick comes out clean - about 20-25mins.

For these pictures, I halved the batch so we only got 6 muffins, but the recipe makes a dozen.

lemon muffin batter in muffin tins

Storage

Enjoy the muffins right away still warm from the oven or store for later!

I love making a batch for easy breakfasts during the week or I take them with me to work as my mid-morning snack.

At room temperature, they'll last well for 4-5 days. Make sure they're tightly wrapped so that air doesn't dry them out.

If you'd rather refrigerate them, they'll last up to a week. For freezing you'll be good for 3 months!

freshly baked muffins on a plate

Lemon Glaze

The glaze isn't necessary, but it does a nice touch of sweetness!

It's a super simple recipe: melt some butter, mix with powdered sugar and fresh lemon juice and voila - you got a thick icing or glaze that'll harden well and have good flavor!

lemon chia seed muffins with glaze
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Lemon Chia Seed Muffins

Healthy Lemon Chia Seed Muffins with a zesty glaze are a great grab and go snack or breakfast - plus easy to meal prep!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 205kcal
Author: Monica Nedeff

Ingredients

Muffin Batter

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • zest of 2 lemons
  • ½ cup milk
  • ¼ cup avocado oil
  • 4 tablespoons melted butter or ¼ cup
  • ¼ cup lemon juice
  • 2 eggs
  • 1 teaspoon vanilla extract

Lemon Icing

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon melted butter

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl combine the flours, chia seeds, baking powder and salt.
  • In a food processor, pulse the sugar and lemon zest until fragrant.
  • Stir in the sugar and lemon zest into the dry ingredient bowl.
  • In a separate bowl, whisk together the milk, avocado oil, melted butter, lemon juice, eggs and vanilla extract.
  • Add the wet ingredients into the large bowl of dry ingredients and mix just until combined. Careful to not overmix.
  • Bake for 20-25mins or until a toothpick comes out clean.
  • If making the icing, mix the melted butter and lemon juice into the powdered sugar and drizzle on the muffins.

Notes

  1. These muffins aren't overly sweet, so if you prefer your muffins on the sweet side add more sugar to the batter or definitely try the icing on top.
  2. Stores well at room temperature for 4-5 days. Just make sure to wrap the muffins tightly so that they don't dry out.
  3. Lasts 7 days in the refrigerator.
  4. Store for up to 3 months in the freezer.

Nutrition

Calories: 205kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 258mg | Potassium: 89mg | Fiber: 2g | Sugar: 9g | Vitamin A: 178IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg

Greek Yogurt Chocolate Mousse

This rich, velvety Greek Yogurt Mousse is easy to whip up! Made with bittersweet chocolate chips, Greek yogurt, cinnamon and a splash of Amaretto or almond extract - you'll have a divine dessert.

Greek yogurt mousse in containers

Make this mousse for Valentine's Day, brunches or whenever you need to satisfy your sweet tooth!

Mousse is commonly made with whipped cream and eggs, and this recipe doesn't use either! It's super easy with little prep work and made with Greek yogurt as the base.

If you're looking for a healthier spin-off of traditional mousse - this is it!

Ingredients for the Mousse

  • Chocolate chips and milk: the first step is melting the chocolate and the milk together to create the rich, chocolatey flavor!
  • Gelatin: you'll need a thickener and gelatin is the key for this! Gelatin will set as the mousse cools in the fridge.
  • Greek yogurt: the thick consistency of Greek yogurt is perfect for creating mousse!
  • Amaretto or almond extract: I LOVE the taste of almond flavored treats almond icing, almond butter cookies and now almond flavored mousse - yes please!
  • Cinnamon: goes well with the chocolate and almond.
  • Maple Syrup: ya need something to sweeten it! Using a liquid sweetner like honey or maple syrup makes it easy for mixing.

4 Steps to Make Mousse

Mousse doesn't require a ton of prep work. The longest part is waiting as it chills - the hardest part if you ask me!

You can break the instructions to making mousse into 5 easy steps:

  1. Heat Chocolate and milk
  2. Whisk in the gelatin
  3. Mix Greek yogurt and flavorings together
  4. Mix the Greek yogurt mixture and chocolate together
  5. Pour into ramekins and chill!
4 containers of chocoalte mousse

Top the ramekins with whipped cream and chocolate shavings if you want right before serving!

Mousse without Whipped Cream

There's a lot of ways to go about making mousse. Some recipes use eggs and heavy cream, but that's not the only way!

I've trialed this recipe with and without whipped cream and I honestly prefer it without the whipped cream! Why?

I found the whipped cream reduced the chocolate flavor. No doubt, it adds creaminess and extra airy, fluffy texture - but I'm all about how good does it taste?!

I don't want to dull the chocolate flavor, so after doing some blind taste tests, it was decided - no whipped cream wins!

But if you want to experiment on your own at home, add a dollop of whipped cream to each ramekin and see what you think!

Whipped cream definitely adds more of the traditional airy, fluffy texture, but you'll still get the thick, velvety texture with Greek yogurt and gelatin just not airy.

I personally prefer it without whipped cream, but try it on your own and let me know your thoughts below in the comments!

Other Greek Yogurt Recipes

Greek yogurt is something I bake with a lot. If you want to experiment with Greek yogurt try my 2 ingredient Za'atar Greek yogurt bagels. They're super easy to make and full of flavor!

Another favorite is my White Chocolate Raspberry Loaf Cake. It has a hint of lemon and moist, fluffy texture. The recipe includes Greek yogurt in the batter and is divine!

Last but not least, overnight oats are a popular way to use Greek yogurt. Try my Pumpkin Overnight Oats for a delicious fall-inspired breakfast any time of year!

Greek yogurt chocolate mousse
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Greek Yogurt Chocolate Mousse

This Greek Yogurt Chocolate Mousse gives a healthier spin-off of traditional mousse! Packed with protein from Greek yogurt and full of rich chocolate flavor and a hint of cinnamon and almond!
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 4 ramekins
Calories: 297kcal
Author: Monica Nedeff

Ingredients

  • ⅔ cup bittersweet chocolate baking chips
  • ½ cup milk
  • ½ envelope of gelatin
  • 2 cups plain Greek yogurt
  • 2 tablespoons Amaretto or substitute the amaretto for 1 teaspoon almond extract
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • chocolate shavings for topping optional
  • whipped cream for topping optional

Instructions

  • Heat the milk and chocolate in the microwave in 20 seconds increments, whisking in between until silky smooth. For me, this usually takes around 4 rounds.
  • Next, sprinkle half of a gelatin packet into the melted chocolate mixture and whisk until blended well.
  • Mix the Greek yogurt, maple syrup, almond extract or Amaretto and cinnamon in a mixing bowl.
  • Add the melted chocolate mixture to the Greek yogurt and mix until combined.
  • Divide mousse into 4 6oz ramekins and refrigerate for at least 2 hours before serving. Top with whipped cream and chocolate shavings if desired.

Notes

  1.  If you want more of an airy texture, whip ½ cup heavy whipping cream until stiff peaks. Then gently fold it into the mousse after step 3.
  2. If you don't have ramekins you can divide the mouse into small bowls, martini glasses, espresso cups or any other small glass or bowl on hand. The portions may be smaller.
  3. The longer the mousse sits the more firm the texture will be. You can prep the mousse the night before serving and let it firm up overnight in the refrigerator.

Nutrition

Calories: 297kcal | Carbohydrates: 29g | Protein: 15g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 92mg | Potassium: 249mg | Fiber: 1g | Sugar: 22g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 1mg

Easy Mediterranean Lasagna

Wintertime calls for comfort food - easy meals that feed the soul! This Mediterranean Lasagna is the perfect meal to make during those colder winter days.

pan of healthy lasagna

One of the things I love about lasagna is how easy it is to meal prep and how well it reheats after freezing it. If you've never made lasagna before - no worries!

It can seem complicated but it's really not hard at all. It does take some time and prep work, but it'll give you a ton of meals.

Lasagna works well for families but also for those of us living on our own! With it reheating so well, I usually freeze over half of it in single-serving sizes. This makes future work lunches easy peasy!

This post will walk you through the different steps of building a lasagna - so let's dive in!

How to Make Lasagna

When making lasagna you'll want a pan that's around 3 inches in depth to be able to hold all the layers. This recipe makes enough for 3 layers.

Here's the rundown on the 3 layers:

  1. Noodles: You'll need a total of 12 lasagna noodles - 4 for each layer. They'll be slightly overlapping.
  2. Cheese: This layer is spread on top of the noodles.
  3. Meat/Veggie Sauce: Spoon the tomato based meat and veggie sauce over the cheese layer. It'll be the layer you start and end with!

I start by prepping the 3 layers. Get a large pot of boiling water for the noodles going, a mixing bowl for the cheese layer and a large saucepan heating up for the meat and veggie sauce.

If you don't have a huge pot to cook the noodles just use your biggest one and cook them in batches. They may take time to soften and fall into the water, but that's okay!

Cook the noodles according to your package's instructions. You'll want them to still have some firmness since they'll be baking in the oven. When they're done cooking drain the noodles and put them on an oiled baking sheet to prevent them from sticking to each other.

The cheese layer is the easiest and least time consuming - just mix it all together and set aside until ready to use.

For the meat sauce, you'll cook the ground meat first. Once it's fully cooked you'll add the veggies and tomatoes.

Once you got all three layers ready to go - layer the pan, top with mozzarella cheese, cover and bake!

slice of lasagna on a plate

Mediterranean Ingredients

I love Mediterranean cuisine. It's by far my favorite with its bright, bold flavors - you just can't beat it!

This Mediterranean lasagna has a ton of vegetables like eggplant and zucchini. The cheese layer is mixed with fresh basil and chopped sun-dried tomatoes for a savory twist!

You can make lasagna so many different ways. The classic meat and cheese is always good but if you love Mediterranean flavors - you're gonna love this spin-off!

Is Lasagna Healthy?

Lasagna, and a lot of pasta dishes, get a bad wrap for being "bad" meals or not "healthy." But they can be a great nutritious option!

Lasagna provides us a source of carbohydrates, protein, fat and veggies - it really fuels us by covering so many food groups!

If we're focusing on building a nutrient-dense lasagna here's some ideas to try out:

  • Whole Wheat Noodles: Whole wheat products have more fiber and protein, making them a great option and way to get more whole grains in our diet.
  • Lean Ground Meat: I use beef in this recipe and often use Laura's Lean Beef. Unfortunately, it can be hard to find lean beef since it's usually around 80% lean in most grocery stores. If you can find it for 90% lean or higher that's a great option!
  • Reduced Fat Cheese: There are times I use whole fat becuase the fat is so important to get the right texture in a recipe. But in lasagna I find reduced fat cheese works just fine!

Recipe Tips and FAQs

How do I keep the noodles from sticking to each other?

After you take them out of the water, spray them with a little olive oil.

What if a noodle snaps or falls apart?

It happens! I cook 1 or 2 extra noodles just in case this happens to have as back up.

What if I forget to bake it covered?

No problem - I've done that before too! Just bake it uncovered for 30minutes or once you notice it becomes golden brown on top.

How do I meal prep lasagna?

Prep the lasagna following the instructions and instead of baking, cover it and refrigerate it until ready to bake - up to 2 days after prepping it. If you need to store it for longer, wrap it tightly and freeze it. Just know baking the lasagna from frozen will require more time.

Will the lasagna's layers hold up?

Yes! The key to the lasagna holding its shape is letting it have enough time to cool down after baking.

More Mediterranean Recipes

mediterranean lasagna slice
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Easy Mediterranean Lasagna

This Mediterranean Lasagna is an easy, healthy comfort food meal! Made with eggplant, zucchini, lean beef and a basil sun-dried tomato cheese filling.
Prep Time45 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American, Mediterranean
Servings: 12 people
Calories: 356kcal
Author: Monica Nedeff

Ingredients

Pasta Noodles

  • 12-14 lasagna noodles
  • 2 tablespoons olive oil

Meat and Vegetable Sauce

  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 pound ground lean beef
  • ⅔ cup chopped onion
  • 2 cups chopped eggplant
  • 2 cups chopped zucchini
  • 28 ounces crushed tomatoes
  • 2 cloves minced garlic

Ricotta Cheese Layer

  • 2 cups skim ricotta cheese
  • 1 cup crumbled reduced-fat feta cheese
  • 1 cup shredded reduced-fat parmesan cheese
  • 2 eggs
  • ½ cup chopped sun-dried tomatoes in oil
  • ½ cup chopped basil
  • 2 cloves minced garlic
  • ¼ teaspoon salt
  • 1 cup shredded reduced-fat mozzarella cheese

Instructions

Prep your Noodles

  • Preheat the oven to 375 degrees Fahrenheit.
  • Spray a baking sheet with olive oil or spread olive oil on the baking sheet and set aside.
  • Cook 14 lasagna noodles al dente according to package instructions (you'll need just 12 noodles, but I recommend cooking an extra 2 noodles in case some tear or fall apart) remove from the water and place on the oiled baking sheet. Set aside until ready to assemble the lasagna.

Make the Ricotta Cheese Layer

  • Mix all the ingredients under the ricotta cheese layer except the mozzarella cheese together. Set aside until ready to assemble the lasagna.

Prep the Veggies and Meat Sauce

  • Heat a large saucepan over medium heat. Add the olive oil and salt and cook the ground beef until there is no pink left.
  • Add the onions, eggplant and zucchini and saute with the ground beef for 5 minutes.
  • Add the crushed tomatoes and rinse the sides of the can with water and add to the pan (about ½ cup - 1 cup water). Add the garlic and simmer for 5-10 minutes or until it thickens into a sauce.

Assemble the Lasagna

  • Start with a thin layer of the veggie and meat sauce in a 13x9 inch baking dish that is around 3 inches in depth. Next place 4 lasagna noodles on top, slightly overlapping. Top noodles with cheese layer. Cover cheese layer with meat and veggie sauce and repeat (noodles, cheese, meat and veggies) 2 more times so you have a total of 3 layers.
  • Cover the top of the lasagna (last layer of meat and vegetable sauce) with the mozzarella cheese.
  • Cover with foil and bake for 30-35minutes. Remove foil and allow it to bake an additional 10minutes or until the top is bubbly and golden.
  • Remove from the oven and allow the lasagna to sit for 15 minutes before serving.

Notes

  1. You'll need 12 lasagna noodles. I recommend cooking an extra 2 noodles incase some of the noodles tear or fall apart.
  2. For Meal Prep:
    1. Refrigerator: pep the lasagna following the instructions and instead of baking, cover it and refrigerate it until ready to bake - up to 2 days after prepping it.
    2. Freezer: If you need to store it for longer than a few days, wrap it tightly and freeze it. Just know baking the lasagna from frozen will require more time.

Nutrition

Calories: 356kcal | Carbohydrates: 34g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 625mg | Potassium: 592mg | Fiber: 3g | Sugar: 7g | Vitamin A: 434IU | Vitamin C: 16mg | Calcium: 280mg | Iron: 3mg

Cacao Powder Hot Chocolate

Cacao Powder Hot Chocolate is a 5 ingredient cup of joy! Made with your personal preference for milk, cacao powder, brown sugar, vanilla extract and a heavy sprinkling of cinnamon!

mug of healthy hot chocolate

This homemade hot chocolate is a creamy, rich drink - perfect for cold winter days! No need for packets of hot chocolate when you got these ingredients stocked up in your pantry!

What is Cacao Powder?

Ever wondered what the difference is between cacao powder and cocoa powder? They have the same letters just placed differently! They probably seem interchangeable, but are they?

Read on if you're curious to learn why cacao has been talked about so much. There's been a lot of hype around cacao for nutritional benefits, so here's the rundown!

Cacao Powder vs Cocoa Powder

They both start out the same - from the cacao bean. Ever heard of cacao nibs? They're the cacao beans finely ground up into small pieces.

Cacao powder and nibs are raw and unprocessed and contain the most nutritional benefits.

When cacao beans are roasted and ground up, it becomes cocoa powder. The high temperatures of the roasting process reduce the amount of nutritional properties like polyphenols, which are plant properties and a type of antioxidant that plays a protective role in our health.

However, cocoa powder still has great nutritional value too!

Cacao powder can be expensive. When you compare it to cocoa powder it can be more affordable to buy cocoa powder. So, know you can make the recipe with cocoa powder too!

Cacao powder will taste a bit more bitter but in my opinion - more chocolatey!

pot of hot chocolate with cinnamon

How to Use Cacao Powder

Now that we've talked about cacao, you may be wondering how else to use it!

Here's some other ideas for ways to incorporate the rich, chocolatey flavor in your food and drinks:

  • Oatmeal: Have a fiber rich breakfast with oatmeal and add in some more fiber with cacao!
  • Smoothies: Instead of a fruit smoothie try a chocolate smoothie.
  • Yogurt: Stir it in your yogurt for snacks or for your protein at breakfast.
  • Coffee: who doesn't like coffee and chocolate?!
  • Granola: I love making homemade granola and it can bring out all the chocolatey flavor!
  • Seasoning for Meats: Use it as a rub on meats with other seasonings like paprika and chili powder.
two mugs of hot chocolate and marshmallows

Ingredients

This drink is super easy to make and takes little time! You can use a microwave or stove to heat up your milk and whisk in the rest of the ingredients.

  • Milk: use whatever milk you prefer! I use cow's milk, but you could you non-dairy alternatives as well to make the beverage vegan.
  • Cacao Powder: I find cacao has a rich chocoaltey taste that is just divine! You can substitute cocoa powder instead though if it's the only thing you have on hand!
  • Brown Sugar: You could use white sugar, maple syrup or honey as sweeteners but there is something about brown sugar that adds a caramel flavor you can't pass up!
  • Vanilla Extract: It adds just the right touch of vanilla creaminess
  • Cinnamon: Cinnamon and chocolate pair so well together! I honestly think this is key - sprinkle a ton in!
ingredients for hot chocolate: cacao powder, cinnamon and vanilla

Recipe Tips and FAQs

Can I replace the cacao with cocoa powder?

You can! Just know cacao powder is more bitter and chocolatey, so the taste may be a bit different.

How can I get the cacao to blend in smoothly?

It should whisk in just fine, but if you find it not blending in smoothly try sifting it before adding it to the milk.

Can I give this away as a gift?

Definitely! You can prepackage the dry ingredients in a small mason jar or plastic packet and put instructions on the lid to let the person know they just need to add milk and vanilla extract!

More Winter Treats

Grinch Cookies: Enjoy these green crinkle cookies with a red candy heart in the center - perfect for you or anyone who loves the classic Christmas movie!

Spiced and Glazed Walnuts: These are another easy gift to give away at Christmas time. We all need easy gift ideas and these spiced walnuts glazed with brown sugar do just the trick!

mugs of cacao powder hot chocolate
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Cacao Powder Hot Chocolate

Try this Healthy Hot Chocolate made with just 5 ingredients: milk, cacao powder, brown sugar, vanilla and cinnamon!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Servings: 2 drinks
Calories: 165kcal
Author: Monica Nedeff

Ingredients

  • 2 cups milk
  • 3 tablespoons cacao powder
  • 2 tablespoons brown sugar packed
  • ½ teaspoon vanilla extract
  • heavy sprinkling of cinnamon at least a heaping ¼ teaspoon or more for 2 drinks

Instructions

  • Heat your milk up in a mug in the microwave or on a pot on the stove.
  • Whisk in the cacao powder, brown sugar, vanilla extract and cinnamon in a
  • Top with whipped cream, marshmallows, sprinkle of cinnamon or chocolate shavings

Notes

  1. You can substitute the cocao powder for cocoa powder.
  2. If needed to help the cacao powder dissolve easily, sift the cocao powder before adding it to the milk to help everything whisk together smoothly.
  3. Give it away as gifts in jars or plastic giveaway bags!

Nutrition

Calories: 165kcal | Carbohydrates: 28g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 109mg | Potassium: 487mg | Fiber: 3g | Sugar: 24g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 1mg

Vanilla Kefir Ice Cream with Strawberries (No-Churn)

Kefir Ice Cream is easy to make homemade and doesn't require an ice cream machine! All you need are the ingredients, a bread pan and a mixer.

two ice cream cones with strawberries

I love making homemade ice cream! It's shockingly easy to make, takes little time and tastes delish! The texture is fluffy like your favorite ice cream brand too.

This recipe is a simple vanilla kefir ice cream base with a little lemon zest and fresh strawberries to brighten it up!

How to Macerate Strawberries

The key to fruit flavored desserts is using the real fruit.....you feel the same? I always find it sad when I take a bite of a strawberry flavored ice cream and get a mouth of artificial strawberry flavor.

You just can't beat fresh, ripe fruit!

To help enhance the strawberry's natural sweetness, I macerate them before adding them to the ice cream.

Ever macerated fruit before?

If not, you're in luck for a tutorial! It's easy peasy too! All you need to do is chop up the strawberries, add the sugar and let them sit for 30 minutes.

Why macerate the strawberries?

Great question! Macerating fruit helps enhance the fruit's natural sweetness and the sugar draws out the moisture aka the water in the strawberries, which creates a delicious syrup.

Plus, it also softens the strawberries since a lot of the water is pulled from the strawberries, so the texture of the strawberries is better for a smooth ice cream!

macerated strawberries in a bowl

Dice the strawberries into small pieces or you could even put them in a blender after macerating them to make the strawberries smoother if you prefer that texture.

After making this recipe, I would recommend dicing them smaller than what's in the pictures above. The more surface area available to the sugar, the more water that can be drawn out.

How to Make Homemade No-Churn Ice Cream

Here's the simple steps needed to make the recipe:

collage of steps to make no-churn ice cream
  1. Beat the heavy cream until you get fluffy whipped cream....right before it starts to get to stiff peaks.
  2. Mix together the kefir, sweetened condensed milk, vanilla, zest and salt.
  3. Gently fold the two together.
  4. Then slowly fold in the macerated strawberries.
  5. Slowly pour the mixture into the bread pan. If you pour the mixture to fast the weight of the strawberries may fall to the bottom of the pan.
  6. Cover the pan well and freeze for 6 hours or until frozen.

Serving Suggestions

Enjoy in a bowl or in a cone or right outta the pan!

I love to top it with fresh strawberries and whipped cream. If you love simple ice creams with a hint of fruit and creamy vanilla flavor - this is it!

Vanilla, strawberries and lemon zest are a flavor combo that needs to be made more if you ask me!

To get even more vanilla flavor, you could add the beans from a 1 vanilla bean in place of the vanilla extract.

I've done this before when making homemade vanilla bean ice cream and it tastes aaaamazing!

ice cream scoop in homemade ice cream

Recipe Tips and FAQs

What kind of kefir should I use?

I used plain kefir for this. However, you could use strawberry flavored kefir for a stronger strawberry flavor or heck use any flavored kefir you want to change it up! I used store bought kefir for the sake of time, but you could also make it from scratch and use it.

How can I get the heavy cream to whip up quickly?

If you're using a metal mixing bowl and whisk, chill them ahead of time! Place the bowl and whisk in the refrigerator for 15 minutes or in the freezer for half the time. The cold temperature will speed up the process and create a light, fluffy texture.

Is this ice cream healthy?

Healthy is pretty subjective if you ask me! It's got probiotics from the kefir (bacteria that supports our gut health) and it's a bit lower in sugar and saturated fat than traditional ice cream but it's still high in sugar overall and saturated fat. If you're looking for a healthy ice cream alternative, try Greek yogurt desserts. Enjoy this recipe because you like the kefir addition and flavor - not because it's "healthier."

What does kefir ice cream taste like?

It's not as sweet as other ice creams, and it has a yogurt based flavor. I love traditional ice cream but I also love variety in flavor, so if you're looking for something to change up your usual ice cream dessert, give this a go!

More Fruity Desserts

Mango Popsicles: This post shows you 3 different flavor variations: Zesty Mango, Creamy Tropical Mango or Ginger Mango Spice. They're full of flavor and oh so refreshing for those hot summer days!

Raspberry Lemon Loaf Cake: This is the perfect dessert for a brunch, bridal shower, or just because you need a little sweet treat in the morning! It's got a white chocolate icing, and it's topped with lemon zest for a sweet yet citrusy treat!

vanilla kefir ice cream cones with strawberries
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Vanilla Kefir Ice Cream with Strawberries (No-Churn)

No-Churn Vanilla Kefir Ice Cream with fresh strawberries and lemon zest is a delicious homemade dessert and easy to make without an ice cream machine!
Prep Time35 minutes
Freeze6 hours
Total Time6 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 14 people
Calories: 243kcal
Author: Monica Nedeff

Ingredients

  • 1.5 cups finely diced strawberries
  • 2 tablespoons sugar
  • 2 cups heavy cream
  • 2 cups kefir
  • 14 ounce sweetened condensed milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • zest of one lemon

Instructions

  • Mix the strawberries and sugar together. Set aside for 30 minutes to macerate. The more finely diced the strawberries, the more surface area for the sugar to do its work of drawing out the water.
  • Whip the heavy whipping cream for 3 minutes or just until stiff peaks form.
  • In a separate bowl whisk together the kefir, sweetened condensed milk, vanilla extract, salt and zest.
  • Fold the sweetened kefir mixture into the whipped heavy cream.
  • Fold in the macerated strawberries and gently scoop the mixture into a 9x5 bread pan. Cover tightly with foil or saran wrap.
  • Freeze for 6hours or until frozen.
  • Enjoy!

Notes

  1. To help the heavy cream whip up even faster, use a metal bowl and freeze it before whipping the heavy cream.
  2. If you prefer your strawberries not so chunky, blend them up in a blender before adding them to the liquid ice cream.
  3. Slowly scoop the ice cream liquid into the bread pan. Pouring too fast may cause the strawberries to sink to the bottom.
  4.  Since freezers range in temperature, you may need more or less time for the ice cream to completely freeze.

Nutrition

Calories: 243kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 61mg | Sodium: 109mg | Potassium: 155mg | Fiber: 1g | Sugar: 20g | Vitamin A: 648IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 1mg

Lemon Herb Tahini Sauce

This Savory Lemon Herb Tahini is a great way to add flavor to salads or grains like rice, quinoa or farro or use it as a sauce for chicken, fish or falafel.

herb and lemon sauce in a dipping bowl

Made with tahini paste, lemon juice, pine nuts, garlic, fresh parsley, chives and dill. You'll love this dip if you're a fan of bold Mediterranean flavors!

I love having homemade sauces or dips on hand that are infused with fresh herbs because they're an easy way to add flavor.

This recipe is a creamy vegan dip thanks to the tahini paste and gluten-free, so a great sauce to have on hand for all dietary needs!

Fresh Herbs

In this recipe, we got Mediterranean herbs: parsley, chives and dill. They complement the bright flavors to the lemon and work well with the garlic cloves and creamy tahini.

sliced lemon halves with dill, chives and parsley

But the best part of this recipe is that you can easily get creative and swap the herbs for something else - swap the parsley, chives or dill for other herbs like rosemary, cilantro, thyme or oregano.

The flavor will be a bit different, but it's a fun way to change it up!

Never had these herbs before? Here's a quick idea of their aroma and flavor:

  • Parsley: earthy, vibrant, a little peppery - very common as a garnish in Mediterranean cooking. A great balance to the sweet maple syrup and creamy tahini.
  • Chives: has a mild onion flavor with garlicky notes - perfect for a dip!
  • Dill: similar to parsley with an earthy flavor but also has lemony/citrus notes too - pefect to go along with the lemon juice!

Steps to Making the Sauce

This recipe is easy peasy to make if you have a food processor or a high quality blender.

collage of pine nuts, tahini, herbs and lemon blended in a food processor
  1. Start by blending the pine nuts, fresh herbs and garlic cloves.
  2. Blend until you get a fine paste like consistency.
  3. Add the liquids - tahini paste, lemon juice, maple syrup.
  4. Blend until well incorporated!

The dressing will be thick! It's perfect consistency for dunking chicken or falafel in but if you're going for more of a dressing consistency, add a few tablespoons of water until you reach your desired consistency.

Use the dressig on leafy green salads, grain bowls or use it as a dipping sauce for crusty bread!

Serving Suggestions

This recipe, in my opinion, is a great way of adding flavor to dishes. It's versatile and can work with different meals, so having some on hand makes adding flavor to dishes super easy!

Ever find rice or quinoa boring? I feel like this is so common!

If you ever just cook rice or quinoa in water, it's pretty boring - let's be real. Next time, add a dollop of this sauce into your grain and it'll make it creamy and full of savory flavor!

I love making Mediterranean grain bowls and adding it as a sauce with hummus or tzatziki makes everything so flavorful!

close-up of herb tahini dip with squeezed lemons on the side

Recipe Tips and FAQs

Can I use the herb paste squeezes or slightly dried herbs as a substitute?

I wouldn't recommend either. The slightly dried herbs won't create the right consistency and I personally find the squeeze tubes don't have the best flavor. If you can't get the exact 3 herbs I used in the recipe fresh, I would recommend substituting for another fresh herb you can buy like rosemary, thyme, oregano or cilantro.

How much should I use for a serving?

I use around 2 tablespoons when I use it as a flavoring for rice or quinoa or dunking chicken.

lemon herb tahini in a serving bowl
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Lemon Herb Tahini Sauce

Lemon Herb Tahini is made with fresh parsley, chives, dill, garlic and pine nuts for a creamy, savory sauce you can make for dunking chicken, fish or falafel in or use as a dressing for salads or grain bowls!
Prep Time15 minutes
Total Time15 minutes
Course: Dip
Cuisine: Mediterranean
Servings: 8 people
Calories: 157kcal
Author: Monica Nedeff

Ingredients

  • ¼ cup pine nuts
  • ¼ cup chopped parsley
  • ¼ cup chopped chives
  • 2 tablespoons chopped dill
  • 2 cloves minced garlic
  • ⅓ cup tahini paste
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • ½ teaspoon salt

Instructions

  • In a food processor or high speed blender, blend the pine nuts, parsley, chives, dill and garlic cloves until the herbs are chopped up finely and a thick paste forms.
  • Add the tahini, olive oil, lemon juice, maple syrup and salt. Blend until incorporated well.
  • If wanting to make the consistency thinner like a dressing, add a few tablespoons water and blend until you get your desired consistency. Otherwise, it'll be a dipping sauce consistency.

Notes

  1. If needing to swap the herbs in the recipe,  try rosemary, oregano, thyme or cilantro.
  2. I won't recommend using the squeezable herb pastes as a substitute or slightly dried herbs.
  3. Use the sauce on meats like chicken or fish or plant-based options like for dunking tofu or falafel. 
  4. Thin the sauce into a dressing to use in salad bowls or grain bowl. The dressing works well in adding a ton of flavor and creaminess to rice, quinoa or farro.

Nutrition

Calories: 157kcal | Carbohydrates: 5g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 151mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg

Buttermilk Lemon Pancakes

Zesty Lemon Pancakes dusted with powdered sugar is exactly what a Sunday brunch requires if you ask me!

lemon slices on pancakes

These buttermilk pancakes are sweet yet tangy and sooo lemony! If you love fluffy pancakes, you'll love this recipe!

Top a giant stack with almonds toasted in butter and a dollop of whipped cream for the ultimate Sunday brunch.

Using Buttermilk in Pancake Batter

Want fluffy, moist, soft like cloud pancakes?

You need buttermilk, my friend!

Buttermilk helps activate the baking soda in the batter and gives the pancakes as much air as possible.

The batter will be super bubbly and thicker than batter made with regular milk.

How to Make Pancakes Lemony

Lemon juice of course is a must, but the real key is the zest! The bright, flavorful lemon oils that are released from the lemon's rind bring the flavor!

The important thing is to make sure to not zest the pith aka the white part. It's very bitter and you'll notice your batter and pancakes have the taste of the pith if it gets in there.

Just zest the very top of the lemons and you'll be good to go!

whipped cream and powdered sugar on pancakes

Making the Batter

Like most recipes, you'll want to mix the dry ingredients together and add the wet ingredients right before you're ready to make the pancakes.

Since the batter has baking soda, you'll want to ladle the batter on the griddle asap. The acidic component from the lemon juice and buttermilk will activate the backing soda once they're mixed together.

The batter will be very bubbly and airy.

buttermilk pancake batter

As hard as it is, try to not overmix the batter. I once heard mix the batter for 15 seconds and then stop!

The more the batter is mixed, the more gluten forms and the pancakes will lose their airy, fluffy texture.

Use a ¼ cup for scooping the batter onto the hot griddle and wait for the bubbles to appear before flipping for a golden brown beautiful flapjack of a pancake!

Toasted Almonds

Toasting nuts and seeds releases a whole new aroma and flavor. I find lemon and almond goes well together, so I add a touch of almond extract to the batter.

If you aren't a fan of almond extract, you can definitely substitute vanilla extract.

For toasting, I like to use unsalted sliced almonds. I heat up a pan over medium heat and toast them in .5-1 T butter.

Once they get golden brown, you'll know they're done - plus they'll smell amazing!

Serving Suggestions

Pile your pancakes high, top with your almonds, add a dollop of whip cream and a sprinkle of powdered sugar on top!

Of course, add a pad of butter and pour some maple syrup on top to finish it off and enjoy your brunch!

You can also add other things to batter - try blueberries or strawberries for more fruitiness!

I'm a sucker for anything with blueberry and lemon, so that's my go to - but these are aaaamazing just on their own with their bright lemon flavor!

bite taken out of stack of pancakes

Recipe Tips and FAQs

What if I don't have buttermilk? Can I substitute something else?

Definitely! You can make your own buttermilk by adding 2 tablespoons lemon juice or white vinegar to 2 cups milk. Stir and let it sit for 5-10 minutes before using it in the recipe to allow the mixture to thicken and curdle.

Can I freeze the pancakes?

Yes, I do this all the time! Freeze them and then microwave them to warm them up and then toast them to get the buttery edges crisp again. That's my favorite way to reheat them!

More Brunch Recipes

Lemon Raspberry Loaf Cake: If you're on this recipe, then you must be a fan of lemon - right?! Serve this decadent loaf cake for a divine breakfast dessert - topped with a white chocolate glaze that is out of this world goooood!

Mediterranean Omelette: Eggs never get old to me! Try this omelette stuffed with kale, sun-dried tomatoes and feta cheese for a savory side to your Sunday brunch spread.

Grapefruit Mimosas: Mimosas and brunch are a match made in heaven and if you love citrus, then you'll love this mimosa recipe with freshly squeezed grapefruit juice, lime juice, triple sec and your favorite champange!

lemon pancakes stacked on plate
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4 from 1 vote

Buttermilk Lemon Pancakes

Fluffy Buttermilk Lemon Pancakes are topped with buttery toasted almonds and full of sweet, tangy lemon flavor!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 243kcal
Author: Monica Nedeff

Ingredients

  • 2 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups buttermilk
  • ⅓ cup freshly squeezed lemon juice
  • 2 eggs
  • 1 teaspoon almond extract
  • zest of 2 lemons
  • toasted almonds in butter optional

Instructions

  • Preheat the griddle to 350 degrees Fahrenheit or heat a large pan over medium high heat.
  • Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • In a smaller bowl, whisk together the buttermilk, lemon juice, egg, almond extract and zest together.
  • Pour the wet ingredients into the dry ingredients and stir to combine. The batter will be bubbly, airy, thick and lumpy. Try to not over mix - aim for 15 seconds of whisking tops.
  • Ladle about ¼ cup of the batter on the hot pre-heated griddle or pan. Let the batter bubble and then flip until you cook all the pancakes.
  • Pile your pancakes and top with a dusting of powdered sugar, whipped cream, butter, maple syrup and toasted almonds if desired!

Notes

  1. Buttermilk substitute: make your own buttermilk with 2 tablespoons white vinegar or lemon juice mixed into 2 cups whole milk. Let the milk sit for 5-10 minutes to allow the milk to curdle and thicken a bit.
  2. When zesting the lemons, try to zest just the top in order to avoid the pith aka the bitter white part. If the pith gets into the batter, you'll notice a bitter taste to the pancakes.
  3. If toasting the almonds, heat a pan over medium heat and add a few handful of unsalted sliced almonds to .5-1 tablespoon butter. Toast until golden brown or your desired toasted level!
  4. Storage: You can put the pancakes in the refrigerator and eat them within the week or store for longer in the freezer. They heat up well in the microwave and taste amazing when you toast them afterwards to help re-crisp the butter edges!

Nutrition

Calories: 243kcal | Carbohydrates: 41g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 527mg | Potassium: 188mg | Fiber: 1g | Sugar: 8g | Vitamin A: 212IU | Vitamin C: 5mg | Calcium: 186mg | Iron: 2mg

Vegan Almond Milk Matcha Latte with Rosemary

Frothy, steamy goodness is found in this Almond Milk Matcha Latte. Add a sprig of rosemary to compliment the earthy tones of the matcha!

matcha latte with rosemary

This latte is made with just 5 simple ingredients: unsweetened vanilla almond milk, sugar, almond extract, matcha powder and a sprig of fresh rosemary.

Perfect to sip when you need a cozy beverage to warm you up!

History of Matcha

Matcha is traditionally enjoyed by the Japanese during Japanese tea ceremonies. This ritual of preparing and serving the tea is deeply rooted in Japan's culture.

I've never been to Japan, but if I ever do - I think attending a ceremony would be a must! The ceremony is a true art and a mindful exercise in pouring one's heart into the cup of tea and savoring it.

Types of Matcha

Matcha powder is essentially finely ground up green tea leaves. If you've ever shopped for matcha powder you've probably noticed there's different grades and prices.

The 3 most commonly labeled matcha powders are culinary, premium and ceremonial.

  • Culinary: The cheapest and best for baking when you need large quantities of matcha powder. Older leaves are used, which explains the darker, slightly more yellow color compared to the premium and ceremonial grades.
  • Premium: Medium in price. The green is somewhere between the culinary and ceremonial in terms of brightness and some find it less sweet than ceremonial grade.
  • Ceremonial: Most expensive and most vibrant green due to the leaves used to make the tea being young and bright in color - best enjoyed traditionally as a cup of matcha.

For this recipe, I used the permium grade. However, any grade works!

How to Make a Latte

Ever wanted to make a homemade latte, but don't know how? I gotchu in today's post!

You don't have to have a fancy milk steamer!

If you're like me (with no milk steamer) here's what ya do!

You need:

  • Heat source
  • Whisk or frother

That's it (other than the ingredients!)

Start by heating up your almond milk, sugar, matcha powder and almond extract over medium heat on the stove.

Use a whisk or frother to unclump the matcha and to create a frothy foam.

Take the pot off the heat and pour into a mug to enjoy!

OR

If you're looking to spruce up your usual matcha add a sprig of rosemary!

pot of matcha, almond milk and rosemary

Rosemary Matcha

I know it might sound questionable....rosemary + matcha?? But trust me, it's sooo good!

The rosemary isn't overpowering and adds a lovely aroma and flavor.

Trying to describe the flavor and aroma of rosemary is hard, but you'll notice an evergreen scent with citrus and sage-like notes.

Add the sprig of rosemary once the almond milk, sugar, matcha powder and almond extract are done heating up on the stove.

Take the pot off the heat, add the rosemary and let it infuse into the latte for 5-7 minutes.

Remove the rosemary and you're good to go!

Matcha Flavor Alternatives

If you love uniquely flavored coffees or teas, then you'll probably love the addition of rosemary. You can also swap the rosemary for other herbs, like the ones listed below.

These are herbs add a floral note to the earthy matcha that I personally think goes so well!

  • Lavender: I'm a big lavender fan, and if you are too, try my lavender latte out! Lavender goes well in matcha. You could also add a slice of lemon zest for a touch of citrus if you're feeling it with your lavender and matcha!
  • Thyme: I find thyme has a slightly sweet flavor and a bit minty, and I think it goes well with matcha. If you want a touch of citrus, try a slither of orange peel along with the thyme and matcha!
  • Rose hip: If you're a big floral fan, add rose hip buds to your matcha for a delightful aroma and drink!

Another idea: mix them together! Add the lavender and rosemary together or try rose hip and thyme together for a unique matcha blend.

Recipe Tips and FAQs

Can I use a microwave instead of a stove?

Definitely! Heat up the almond milk, sugar, matcha powder and almond extract together in a microwave. Once it's steaming (1.5 - 2 minutes), use a whisk or frother.

How do I make the matcha latte iced?

Follow the recipe instructions as is but only use ½ cup almond milk. The matcha has to be heated up to dissolve and not clump up. Pour the drink over ice and top off with the additional ½ cup almond milk that's chilled.

mug of matcha latte with rosemary sprig

More Matcha Recipes

Matcha Overnight Oats: Want to add a little caffeine to your typical overnight oats? Add a bit of matcha! 1 teaspoon adds 19-44mg, which isn't too much but just enough to give ya a little morning boost!

Matcha Blueberry Lemon Muffins: Lemon + blueberry is a summer flavor combo that I personally love! Mix in some matcha and you got delish muffins.

almond milk matcha latte
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4 from 1 vote

Almond Milk Matcha Latte

Creamy, smooth Matcha Latte made with almond milk and a sprig of rosemary is vegan and full of matcha flavor. Make this latte at home with or without a milk steamer! Serve hot as a latte or cold over ice for a delicious beverage.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American
Servings: 2 lattes
Calories: 38kcal
Author: Monica Nedeff

Ingredients

  • 2 cups unsweetened vanilla almond milk
  • 1 tablespoon sugar
  • 2 teaspoons matcha powder
  • ½ teaspoon almond extract
  • rosemary sprig optional

Instructions

  • Over medium heat, whisk together the almond milk, sugar, matcha powder and almond extract.
  • Once steaming, take the pot off the heat and add a fresh sprig of rosemary if desired.
  • Let the rosemary steep for 5-7 minutes before removing from the pot.
  • Pour into your favorite mug and enjoy!

Notes

  1. Other herb ideas: lavender, rose hips or thyme - or a combination of either. For a touch of citrus try a lemon or orange peel.
  2. To make the latte iced: use half the almond milk for heating to help the matcha dissolve and then pour the drink over ice and top off with the other half of almond milk from the fridge to help cool it down.
  3. Instead of using a stove, a microwave works to make the latte as well.

Nutrition

Calories: 38kcal | Carbohydrates: 6g | Protein: 2g | Sodium: 1mg | Potassium: 2mg | Sugar: 6g | Vitamin A: 200IU | Calcium: 1mg | Iron: 1mg

White Chocolate and Raspberry Loaf Cake

This decadent White Chocolate and Raspberry Loaf Cake is the perfect pair with your cup of morning joe or tea!

slices of raspberry loaf

A Loaf Deserving of Cake

This loaf is rich and has a similar consistency of a cake - hence the title. So, if you're looking for something to spice up your mornings or a fruity dessert, than look no further!

This recipe pairs raspberry, lemon and white chocolate together, and I have a feeling you're gonna love it!

A white chocolate icing glazes the top of the loaf and swirl of raspberry jam brings it all together! Add a touch of lemon zest on top and sink into bliss!

Make this easy loaf recipe for brunches or when you need a little sweet treat in the morning. It stores well in the freezer and heats up into a warm slice of heaven!

Making the Batter

This loaf comes together easily and quickly. You can use a hand mixer or standing mixer.

The most important part is bringing your eggs and butter to room temperature before starting the recipe and creaming the butter and sugar long enough.

Besides those two things, you'll get your batter made in no time. The hardest part is having to wait for it to bake!

Making the loaf batter with raspberries step by step
  1. Cream the softened butter and sugar together until fluffy.
  2. Add the 3 eggs - one at a time. Make sure the eggs are brought to room temperature before adding them. The batter is now a golden color.
  3. Add the Greek yogurt, lemon juice and vanilla extract. The color will tone down.
  4. Mix the dry ingredients together in a separate bowl and mix it in batches.
  5. Mix until you get a thick and rich batter!
  6. Fold in your fresh raspberries. I use almost the entire 5oz container of raspberries and save a few for decorating.

Baking the Loaf Cake

loaf batter in bread pan before and after baking
7. Bake the loaf at 350 degrees for 50-55 minutes or until a knife comes out clean.

It can be tempting to want to take it out earlier once the top becomes golden, but the inside isn't baked through usually. Waiting until the top gets golden brown is when you'll know it's done!

White Chocolate Icing

Using chocolate as icing is a real game changer! It's velvety smooth and adds the right amount of richness.

Swirl a little raspberry jam on top of the icing for an extra touch of raspberry flavor if desired! The icing does harden quickly, so adding the jam right after you pour the icing on top makes adding the jam easier.

Zest a lemon on top and you got yourself a heaven sent loaf cake!

white chocolate icing poured onto loaf cake

If you really love the lemon raspberry flavor combo, you could also add lemon zest to the batter.

Enjoy with a cup of coffee or tea in the mornings or enjoy a slice in the evenings for a treat! Give this recipe a go and let me know how you're enjoying your slice of raspberry heaven!

Recipe Tips and FAQs

Can I freeze the loaf?

Yes! I do this a lot, since the recipe is a lot for one person. I usually cut the loaf in half and use half now and store the other half for later. The key is to tightly wrap the loaf to prevent moist loss - gotta keep it from getting dry!

Can I use frozen raspberries?

I only use fresh raspberries with the recipe, but you could try using frozen. I would recommend rinsing them to defrost them and tossing them in flour before adding them to the batter to prevent them from bleeding. However, you may still get some color bleeding into the batter. If you try it, let me know how it goes for you! Here's an article that goes into detail on how to bake with frozen berries.

Will the raspberries sink to the bottom of the loaf?

The batter is so thick that I have never had issues with berries sinking. If the batter was thinner, I would have tossed them in some flour to prevent sinking but you should be good skipping that step with fresh berries!

raspberries and lemons garnishing loaf

More Fruit Recipes!

If you love raspberries and want more inspo for how to cook with them, check out my breakfast bowls made with farro!

They're a fun way to change up breakfast from the usual oatmeal and full of fiber, protein and nutrients to fuel you in the morning. I love using frozen fruit with this recipe and frozen raspberries are a great option!

Hope you enjoy this recipe as much as I do! If you try the recipe and love it, please leave a star rating and comment - happy baking!

white chocolate raspberry loaf cake
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White Chocolate and Raspberry Loaf Cake

Fluffy, moist and decadent describe this Raspberry Loaf Cake made with fresh raspberries and a white chocolate icing with lemon zest on top!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 slices
Calories: 274kcal
Author: Monica Nedeff

Ingredients

Raspberry Loaf Cake

  • ½ cup unsalted butter softened - 1 stick
  • 1 cup sugar
  • 3 eggs brought to room temperature
  • ½ cup plain Greek yogurt low-fat or full-fat - not non-fat
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 5 oz raspberries around 1 ½ cups total

White Chocolate Icing

  • ½ cup white chocolate chips
  • 1 teaspoon milk
  • 1 tablespoon raspberry jam
  • lemon zest

Instructions

Raspberry Loaf Cake

  • Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper letting it hang over the sides for easier removal or grease with Pam or butter.
  • Cream the butter and sugar until fluffy - about 3 minutes
  • Add the eggs one at a time and beat on low speed until incorporated.
  • Add the Greek yogurt, lemon juice and vanilla extract and mix until incorporated.
  • In a separate bowl, mix the flour, baking powder and salt. Add it to the batter in two portions.
  • Fold in the raspberries and pour into the prepared loaf pan. Save a few raspberries if desired for garnishing the loaf.
  • Bake for 50-55 minutes or until a knife comes out clean.

White Chocolate Icing

  • Heat the chocolate chips and milk together until melted. Mix until silky smooth and pour over the loaf.
  • Swirl the raspberry jam over the icing and zest the lemon on top.
  • Wait until the loaf cools before slicing.

Notes

  1. Creaming the butter and sugar long enough is important in order for the loaf to have a fine crumb and light, fluffy texture!
  2. If you want more of a glaze rather than an icing, add more milk. 
  3. Heat the milk and chocolate together; otherwise, adding the cold milk to the melted chocolate will cause the icing to clump up.
  4. The chocolate will harden quickly so if adding jam, swirl it on right after icing.

Nutrition

Calories: 274kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 179mg | Potassium: 80mg | Fiber: 1g | Sugar: 23g | Vitamin A: 308IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg

Mango Popsicles: 3 Flavors!

These Mango Popsicles are easy to make with just a few ingredients. Try the Zesty Mango, Creamy Tropical Mango or Ginger Mango Spice for a delicious summer treat!

coconut flakes on a mango popsicle

Who doesn't love a frozen dessert!? Ice cream and popsicles are a summer must and these homemade popsicles are made with fresh fruit and simple ingredients.

Have you ever made popsicles from scratch? They're pretty straight forward with a store bought mold, but what if you don't have one?

Well, I got some options for you!

How to Make Popsicles Without a Mold

Don't have a mold? No problem! Here are some alternatives:

  • Plastic cup or muffin tin and saran wrap: Pour the mixture into the plasic cup or muffin tin, cover with saran wrap and cut holes in the saran wrap to stick a popsicle stick in the center. The saran wrap will suport the popsicle stick to stay in the middle while it freezes.
  • Use a metal loaf pan: Similiar idea as the first method but a little different. You'll want to make enough popsicle filling that it fillings the loaf pan a few inches high. Cover with saran wrap and cut holes to insert the popsicle sticks. Freeze and slice between each popsicle stick to get an individual slice/popsicle!
  • Make mini popsicles! Use a dixi cup or ice cube tray for tiny popsicles.
mint with mango popsicles

How to Make Popsicles Creamy and Smooth

How do you make popsicles not icy? You want to add sugar and/or fat. Sugar lowers the freezing point of water and helps prevent the popsicles from freezing into an ice block.

In the 3 flavors, simple syrup adds the sugar along with the ripe mango!

Fat adds creaminess and smooth texture. In the tropical mango popsicles coconut milk adds that creaminess.

The Key to the Recipe

The main thing with the recipe is making sure the mangos are ripe enough!

Since sugar is so key to getting that smooth texture, we need the mangos to be as ripe as possible. Otherwise, you might need to add more simple syrup.

Below, you can see how ripe the mangos are when they're used for popsicles - they're more of a bright orange than yellow.

ripe mango, ginger root, kiwis, limes and mint

The Three Flavors

Creamy Tropical Mango: fresh mango, kiwi, coconut milk and shredded coconut along with lime juice and simple syrup make up this tropical popsicle!

Zesty Mango: ripe mango, lime juice and zest plus mint leaves and optional mint simple syrup is divine!

Ginger Mango Spice: Fresh ginger root and mango blended with lime juice and simple syrup is refreshing and the perfect mix of sweet and spicy!

Recipe Tips and FAQs

Can I use frozen fruit?

You can! Just make sure to completely defrost the fruit before measuring it and using it in the recipe.

How do you remove the popsicles from the mold?

You may need to run them under water for 20-30 seconds or gently twist the mold to release the popsicle.

3 mango popsicles with kiwi and mint and ginger
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Mango Popsicles: 3 Flavors!

These Mango Popsicles are easy and use simple ingredients like fresh ginger, mint, lime zest and coconut milk. Try the Creamy Tropical Mango, Zesty Mango or Ginger Mango Spice popsicle to see which is your favorite!
Prep Time20 minutes
Freeze Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 popsicles
Calories: 144kcal
Author: Monica Nedeff

Ingredients

Zesty Mango

  • 4 cups chopped mango about 4 mangos
  • 2.5 tablespoons lime juice
  • 4 teaspoons mint simple syrup or plain simple syrup
  • zest of one lime
  • mint leaves optional

Creamy Tropical Mango

  • 4 cups chopped mango about 4 mangos
  • 2 chopped kiwis
  • ½ cup full fat coconut milk
  • 4 teaspoons lime juice
  • 2 teaspoons simple syrup
  • shredded coconut optional

Ginger Mango Spice

  • 4 cups chopped mango about 4 mangos
  • 4 teaspoons lime juice
  • 4 teaspoons simple syrup
  • 2 teaspoons chopped ginger root

Instructions

Zesty Mango

  • Blend the mango, lime juice, mint simple syrup (instructions below in the notes) and lime zest together until smooth.
  • Pour into popsicle molds and tuck mint leaves if desired into popsicles.
  • Freeze for 4-6 hours.

Creamy Tropical Mango

  • Blend the mango, kiwi, coconut milk, lime juice and simple syrup together until smooth.
  • Pour into popsicle molds and freeze for 4-6 hours.
  • Sprinkle or pat shredded coconut onto the popsicle if desired.

Ginger Mango Spice

  • Blend the mango, lime juice, simple syrup and ginger together until smooth.
  • Pour into popsicle molds and feeze for 4-6 hours.

Notes

  1. To make homemade mint simple syrup: bring ¼ cup water and ¼ cup sugar to a simmer in a saucepan over medium heat. Once all the sugar dissolves, take the pan off the burner and add ¼ cup mint leaves (about 10-15 leaves). Allow the leaves to infuse into the syrup for at least 15 minutes before pouring into a bottle to store for later. You can use the mint syrup in other drinks like ice tea, lemonade or mint juleps!
  2. To get the popsicle out of the mold, you may need to run it under warm water for 20-30 seconds or twist the mold to release it.
  3. You can use frozen mango, but make sure it completely defrosts before measuring it. I've also noticed frozen mango doesn't seem to be as ripe as I'd like, so fresh may be best with this recipe.

Nutrition

Calories: 144kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 358mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1802IU | Vitamin C: 76mg | Calcium: 27mg | Iron: 1mg