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Crispy Focaccia Breakfast Sandwich (15-Minute Recipe)

A focaccia breakfast sandwich is what happens when your regular morning bite levels up—crispy, chewy, and stacked with flavor instead of falling apart halfway through.

Like, yes, we respect a basic breakfast sandwich… but this one has herb-infused bread, creamy avocado, protein-packed eggs, and toppings that actually make you excited to wake up.

Focaccia sandwich cut in half, with visible layers of filling, next to avocado and a whole tomato.

It’s the kind of breakfast that looks like it came from your favorite brunch spot—but you made it in your socks, in 15 minutes, without a pile of dishes. And if you eat it over the sink before your second coffee kicks in? I won’t tell.

For more recipes like this, check out my amazing naan breakfast pizza or this quick high-protein frittata!

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Why You’ll Love This Sandwich

  • Way more flavor than a regular breakfast sandwich. The focaccia brings herbs, olive oil, and actual texture to the party.
  • Protein-packed and satisfying. Scrambled eggs and avocado keep you full without feeling heavy.
  • Takes 15 minutes, max. Perfect for weekdays when you want something fancy-ish without effort.
  • Customizable. Not into sun-dried tomatoes? Swap in roasted red peppers, or even halloumi.
  • Easy to meal prep. Make the focaccia sandwich the night before and toast it in the morning—still amazing.

Why Use Focaccia for a Breakfast Sandwich?

Focaccia brings a level of flavor and texture that basic bread just can’t compete with. It’s airy but sturdy, olive oil–brushed with herby depth, and it crisps up beautifully without turning crumbly.

Unlike soft sandwich bread or muffins, focaccia holds its shape, even with creamy spreads and juicy toppings.

Focaccia breakfast sandwich on a white plate with sliced avocado and tomato in the background.

Ingredients

Focaccia bread
Choose a herbed focaccia like rosemary or garlic for extra flavor. Day-old focaccia is ideal—it toasts better and holds fillings without falling apart. If your slices are thick, hollow them out slightly to help everything stay in place.

Eggs
Cook until the whites are set but the yolks are still runny. Use fresh eggs for the best results, and season with salt and pepper.

Avocado
Use ripe but not overly soft avocado. Mash with a little lemon juice and salt to brighten the flavor and slow browning. Hummus or thick yogurt spread works if you’re out of avocado.

Sun-dried or fresh tomatoes
Go for oil-packed tomatoes for the best texture and flavor. Pat dry before chopping. Roasted red peppers or caramelized onions are great substitutes if needed.

Prosciutto or Bacon
Cook until crispy. Prosciutto gives a salty, delicate crunch, while bacon is classic and hearty. Use whichever you prefer.

Olive oil
Just enough to cook your eggs. Butter adds richness if that’s your thing. Avoid cooking sprays—they won’t bring the flavor you want here.

Salt + black pepper
Season the eggs and avocado lightly. Taste as you go.

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

Cooked slices of crispy prosciutto laid out on a plate.
  1. Cook the prosciutto or bacon.
    In a skillet over medium heat, cook the prosciutto or bacon until crispy. Prosciutto only needs about 1-2 minutes per side, while bacon may take 5-7 minutes. Transfer to a plate to drain excess fat.
Two sunny-side-up eggs cooking in a nonstick pan.
  1. Cook the eggs. Wipe out the skillet if needed, then add a little olive oil. Crack two eggs into the skillet and cook over medium heat until the whites are fully set, but the yolks remain runny. Season lightly with salt and pepper.
Open focaccia sandwich with mashed avocado and eggs on a plate.
  1. Toast the focaccia.
    Slice the focaccia horizontally and toast both cut sides in the skillet over medium heat until crisp. Spread the mashed avocado on the bottom half of the focaccia. Add a sprinkle of salt and a squeeze of lemon juice if desired.
Halved focaccia breakfast sandwich with avocado and tomato in the background.
  1. Layer it up.
    Layer on the eggs, then the crispy prosciutto or bacon. Top with chopped sun-dried tomatoes (or slices of fresh tomato). Press the top half of the focaccia gently to hold it all together.

Eat immediately while the focaccia is crisp and the eggs are warm. If you’re making it ahead, wrap tightly and store in the fridge for up to a day.

Reheat in a skillet or sandwich press to maintain texture—avoid microwaving, as it can make the focaccia soggy.

Tips & Variations

Make it portable.
Wrap the sandwich tightly in parchment paper and let it sit for a few minutes before eating. This helps everything settle and makes it easier to take on the go, especially if you’re running late but still want a decent breakfast.

Use what’s in your fridge.
No tomatoes? Try chopped olives, roasted peppers, or even a few leftover grilled veggies. This sandwich is flexible—just avoid watery ingredients that could soak the bread.

Add more protein.
Fold in chopped chicken sausage or smoked salmon for extra staying power. You can also spread a thin layer of cottage cheese or Greek yogurt under the avocado if you want to boost the protein without changing the flavor much.

Make it spicy.
Add a little harissa, chili crisp, or a few pickled jalapeños for heat. It plays well with the creamy avocado and herby focaccia.

Toast to order.
If you're prepping this sandwich ahead, keep the components separate and toast just before eating. Focaccia holds up better than most breads, but it’s still best crisp.

Close-up of a stacked focaccia breakfast sandwich showing bacon, egg, and avocado.

Serving Suggestions

This sandwich is filling enough to stand alone, but if you’re building a brunch plate or just want a little extra on the side, here are some easy ideas:

  • Add a simple fruit side. A handful of berries, sliced orange, or apple rounds adds a fresh contrast.
  • Make it a brunch plate. Serve alongside roasted sweet potatoes or a lightly dressed arugula salad for a full sit-down meal.
  • Drink-wise, go bold. Cold brew, black tea, or sparkling water with lemon all pair well with the herby, savory flavors in this sandwich.

Storing & Reheating

If you’re not eating the sandwich right away, store it wrapped in parchment and then foil, or in an airtight container in the fridge for up to 1 day.

For best texture, reheat it in a skillet or toaster oven—just a few minutes to bring back the crisp. Microwaving will make the focaccia soft and a bit sad, so skip that if you can.

Top Tip

For flawless sunny side up eggs, cover the skillet with a lid for the last 30 seconds of cooking. This traps steam and sets the whites perfectly without overcooking the yolks, giving you that dreamy, runny center without the frustration.

FAQ

Can I use store-bought focaccia?

Yes—store-bought focaccia works perfectly. Just choose one with good structure (not too soft) and preferably with herbs like rosemary or garlic for extra flavor.

What else can I add to the filling?

Try arugula, grilled halloumi, a fried egg, or even a swipe of pesto. Just avoid anything too wet—it’ll make the focaccia soggy.

Looking for other recipes like this? Try these:

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Focaccia Breakfast Sandwich

Close-up of focaccia sandwich filled with egg, prosciutto, avocado, and tomato.
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This focaccia breakfast sandwich with crispy bacon, sunny side up eggs, and creamy avocado is a fast, flavor-packed breakfast.

  • Author: Natalia
  • Prep Time: 2
  • Cook Time: 13
  • Total Time: 15 minutes
  • Yield: 1
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Ingredients

Focaccia bread - 2 square slices (preferably herbed, like rosemary or garlic)

Eggs - 2 large, sunny side up per sandwich

Prosciutto or bacon - 2 slices

Avocado - ⅓ medium, mashed

Sun-dried tomatoes - 3-4 pieces, chopped (or a few slices of fresh tomato)

Olive oil - for cooking

Salt and black pepper - to taste

Instructions

1. Cook the prosciutto or bacon.
In a skillet over medium heat, cook the prosciutto or bacon until crispy. Transfer to a paper towel-lined plate to drain excess fat.

2. Cook the sunny side up eggs.
Wipe out the skillet if needed, then add a little olive oil. Crack two eggs into the skillet, being careful not to break the yolks. Cook over medium heat until the whites are fully set, but the yolks remain runny. Season lightly with salt and pepper.

3. Toast the focaccia.
Slice the focaccia horizontally. Toast both cut sides in the skillet until crisp.

4. Layer it up.
Spread the mashed avocado on the bottom half of the toasted focaccia. Add the crispy prosciutto or bacon, then carefully place the sunny side up eggs on top. Sprinkle with chopped sun-dried tomatoes (or few slices of fresh ones) . Press the top half of the focaccia on gently.

5. Serve it warm (or reheat later).
Eat immediately while the focaccia is crisp and the eggs are warm. If making ahead, wrap tightly and store in the fridge for up to a day. Reheat in a skillet—avoid microwaving, which makes the bread soggy.

Nutrition

  • Serving Size:
  • Calories: 551
  • Sugar: 2.9 g
  • Sodium: 4273.8 mg
  • Fat: 31.2 g
  • Carbohydrates: 26.2 g
  • Protein: 41 g
  • Cholesterol: 423.3 mg

Chocolate Raspberry Chia Pudding

Sometimes, you just need something chocolatey and good for you. Enter the Chocolate Raspberry Chia Pudding.

It’s rich, fruity, creamy (thanks to a generous dollop of Greek yogurt on top), and secretly packed with fiber, protein, and all the good-for-you things that make you feel like a wellness queen, even when you’re eating “chocolate pudding” for breakfast.

A glass of chocolate raspberry chia pudding with a healthy presentation.

This recipe is as simple as it gets: you can toss it together in five minutes and feel like you’ve got your life together every time you open the fridge. ✨ Perfect for meal prep, healthy snacks, or even dessert. Let’s dive into why this pudding is everything you’ve been looking for.

If you want more inspiration, check out my amazing cottage cheese chocolate mousse recipe or these yummy overnight oats that taste just like blueberry cheesecake!

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Why You’ll Love This Recipe

  • Ridiculously Easy: Seriously — you mix a few things in a jar, pop it in the fridge, and magic happens while you sleep. No cooking, no fancy equipment, no drama. It's lazy-girl luxury at its finest.
  • Nutrient-Packed: Between the chia seeds, cocoa, raspberries, and Greek yogurt, you’re getting fiber, antioxidants, protein, and omega-3s — all in one spoonful.
  • Chocolate, but Make It Smart: This isn’t your sugar-bomb pudding cup from childhood. It's rich, chocolatey, and satisfying without being too sweet or heavy.
  • Customizable: Want it sweeter? Add a little more maple syrup. Need it dairy-free? Use plant-based milk and skip the yogurt, or top with coconut yogurt. Craving extra indulgence? Toss in some dark chocolate chips or cacao nibs. This recipe gets you.
  • Meal Prep Gold: Make a batch tonight, and you’ve got grab-and-go breakfasts, snacks, or desserts ready for days.
  • Genuinely Satisfying: Thanks to the protein and fiber combo, it actually keeps you full — no “hangry 30 minutes later” situation here. Perfect for those busy mornings or afternoon snack attacks.

Ingredients

Chia seeds are the unsung heroes of healthy desserts. These little guys absorb liquid and expand to create a thick, creamy texture, no gelatin or cornstarch needed. They’re also a powerhouse of fiber, omega-3 fatty acids, and protein, making this pudding not only indulgent but a nutritional win.
Substitution tip: If you’re craving a smooth texture, blend everything into a mousse instead. You could skip the seeds, but the magic of chia lies in its thickening properties!

A hand holding a glass of chia pudding topped with raspberries.

Unsweetened Cocoa Powder delivers that rich, decadent chocolate flavor without loading up on sugar. Unsweetened cocoa powder lets you control the sweetness in your pudding, making it a versatile base for any taste.
Substitution tip: Raw cacao powder can be swapped in if you're after a more intense chocolate flavor, plus it’s packed with antioxidants for an added health boost.

Maple syrup or honey adds the right amount of sweetness without going overboard.
Substitution tip: Agave nectar, date syrup, or even a few drops of liquid stevia can work as alternatives, especially if you’re looking for a lower-sugar option.

Milk is what makes your chia pudding creamy and dreamy. You can use almond milk, oat milk, or any plant-based milk for a dairy-free version, or opt for regular cow’s milk if you prefer.
Substitution tip: For a dessert-like feel, try coconut milk. It adds richness that takes the pudding to the next level of indulgence.

Vanilla extract brings balance to the flavor and enhances the chocolate. A small splash will take your pudding from good to wow.
Substitution tip: Try a little almond extract for a fancy upgrade — the combination of chocolate, raspberry, and almond is a crowd-pleaser.

Raspberries bring a fresh, tangy burst that cuts through the richness of the chocolate. Whether fresh or frozen, they’re a must for a perfect flavor balance.
Substitution tip: Frozen raspberries are totally fine — just thaw them a little before mashing. You could even mix things up with strawberries or chopped cherries.

Greek yogurt adds a creamy, tangy contrast that complements the sweetness of the pudding.
Substitution tip: Use a plant-based yogurt if you’re avoiding dairy, or skip the yogurt entirely if you prefer a lighter pudding.

See recipe card for quantities.

Instructions

This is the kind of recipe that actually delivers: rich chocolate flavor, satisfying texture, fresh raspberry bursts — and it practically makes itself overnight.

  1. Drizzle a bit of maple syrup over the raspberries and mash them slightly. Layer them at the bottom of your jar or container.
A jar with dark chocolate chia pudding mixture being stirred with a spoon.
  1. In a medium bowl or large jar, combine all the remaining ingredients. Stir everything well until the mixture looks like chocolate milk with chia seeds floating throughout.
A close-up of the mixture for chocolate chia pudding being whisked in a bowl.
  1. After mixing, let the pudding sit at room temperature for about 5–10 minutes. This gives the chia seeds time to absorb some of the liquid. Stir again to break up any clumps and redistribute the chia seeds.
Two glasses of chocolate raspberry chia pudding with chia seeds visible in the layers.
  1. Top the raspberry layer with the chia pudding mixture. Cover your container or jar tightly with a lid or plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the creamiest texture.

Serve with a dollop of Greek yogurt on top for a creamy, tangy contrast — it seriously makes it taste like chocolate raspberry cheesecake. You can also sprinkle on toppings like granola, cacao nibs, or a few extra raspberries if you want!

Tips for the Best Chocolate Raspberry Chia Pudding

1. Whisk That Cocoa Powder Well
If you’re a perfectionist like me, dissolve the cocoa powder in a tiny splash of milk before adding the rest. This prevents cocoa clumps from ruining your creamy texture.

2. Stir Again After a Few Minutes
After mixing everything, let the chia seeds absorb the liquid for about 5–10 minutes. Then, give it another good stir. This helps prevent clumping and ensures the pudding thickens evenly. It's like giving it a head start before chilling!

3. Chill It Long Enough
Chia pudding needs time to thicken up — at least 4 hours, but overnight is best. The longer it sits, the thicker and creamier it gets.

4. Taste and Adjust the Sweetness
Everyone’s sweet tooth is different! Taste the mixture before it sets in the fridge and adjust as needed.

5. Don’t Stress About Fresh Raspberries
Frozen raspberries work beautifully here. Just thaw them slightly before mashing — and don't worry about them getting too mushy.

6. Get Creative with Toppings
Greek yogurt is a fantastic topping, but if you want to take it up a notch, try adding some cacao nibs, dark chocolate chips, or granola for a crunch. Drizzling a spoonful of peanut butter (or almond butter) over the top creates the ultimate peanut butter + chocolate + raspberry experience.

7. Make It in Single-Serve Jars
Portion it out into individual jars or containers. That way, you can grab one for a quick breakfast or snack.

eating the pudding with a spoon.

Equipment

For this recipe, you'll need a container to mix and store your pudding.

A glass jar is a popular choice, as it’s airtight, easy to clean, and perfect for meal prep. You can also use mason jars, which work well for individual portions and make for cute storage.

If you prefer, a small bowl with a lid or any airtight container will do the trick.

The key is to ensure your container seals tightly to keep the pudding fresh and thick.

Storage

After chilling, your chia pudding will keep in the fridge for about 3 days. If it gets a bit too thick or separates, just stir it back together.

Pro tip: If you find it too thick after storing, add a splash of milk and give it a good mix.

FAQ

Can I use frozen raspberries?

Yes! Frozen raspberries work perfectly. Just thaw them a little before mashing and adding to the pudding for the best texture and flavor.

Can I make this dairy-free?

Absolutely! Use a plant-based milk (like almond or oat milk) and skip the Greek yogurt, or use coconut yogurt as a creamy topping for a dairy-free version.

Can I use a different sweetener?

Yes, you can substitute maple syrup or honey with alternatives like agave nectar, date syrup, or liquid stevia for a lower-sugar option.

Looking for other recipes like this? Try these:

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Chocolate Raspberry Chia Pudding

A glass serving of chocolate raspberry chia pudding topped with whipped cream and fresh raspberries.
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Make this Chocolate Raspberry Chia Pudding in just 4 simple steps for a creamy, nutritious, and chocolatey treat. Perfect for breakfast or a snack!

  • Author: Natalia
  • Prep Time: 2
  • Cook Time: 2
  • Total Time: 4 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Mixing
  • Cuisine: American

Ingredients

Units Scale
  • 2 tbsp chia seeds
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp maple syrup or honey (adjust to taste)
  • ½ cup milk of choice
  • ½ tsp vanilla extract
  • ½ cup fresh or frozen raspberries (plus extra for topping)
  • Greek yogurt, for serving (optional but dreamy)

Instructions

  1. Drizzle the raspberries with a bit of syrup and mash them lightly with a fork.

  2. In a jar or a bowl, whisk together chia seeds, cocoa powder, milk, maple syrup, and vanilla until smooth.

  3. Layer mashed raspberries at the bottom of your jar or container and top with chia pudding mixture.

  4. Cover and refrigerate for at least 4 hours, or overnight, until thick and pudding-like.

  5. Serve topped with a big spoonful of Greek yogurt and extra raspberries.

Nutrition

  • Serving Size:
  • Calories: 204
  • Sugar: 13.6 g
  • Fat: 8.2 g
  • Carbohydrates: 23.4 g
  • Fiber: 7.3 g
  • Protein: 11.5 g

Carrot Cake Smoothie (No Banana & High Protein)

If you’ve ever wished carrot cake could count as breakfast, this carrot cake smoothie is the move. It’s creamy, cozy, and spiced just right — like dessert in a glass but secretly loaded with protein, fiber, and real veggies.

Two glasses of carrot smoothie on a marble surface with fresh carrots in the background

Perfect for busy mornings when you want something quick, satisfying, and actually good for you. It’s also easy to tweak for weight loss, protein goals, or even a banana-free breakfast.

This was inspired by my Pina Colada shake recipe - another amazing high-protein breakfast!

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Why This Smoothie Works

  • Made with real food ingredients you can feel good about
  • Balances carbs, fats, and protein for lasting satisfaction
  • Naturally sweet, with no refined sugar
  • Includes veggies without tasting like them
  • Easy to customize to your dietary needs or preferences

Ingredients

Every ingredient in this carrot cake smoothie pulls its weight — from fiber-rich carrots and oats to creamy yogurt and warm spices, it’s built to fuel you while tasting like a treat.

Carrot
Brings natural sweetness, fiber, and that classic carrot cake flavor. Use it raw if your blender is powerful, or steam it briefly to soften if needed. Baby carrots work too — just chop them first for better blending.

Unsweetened almond milk
A light, neutral base that keeps the smoothie dairy-free. Oat milk adds extra creaminess, while dairy milk bumps up the protein — use what works for you.

Plain Greek yogurt
Adds creaminess, a little tang, and satisfying protein. Use a dairy-free yogurt to make it vegan, or swap for skyr if you want even more protein.

Walnuts (or other nuts)
Add richness and a hint of natural nuttiness, just like in real carrot cake. You can also use pecans or cashews — just make sure they’re unsalted and blendable.

Top view of a carrot smoothie in a glass, garnished with grated carrot and a sprinkle of cinnamon

Rolled oats
Helps thicken the smoothie while adding fiber and staying power. These are perfect for making this smoothie feel like an actual meal.

Cinnamon, nutmeg, and vanilla extract
The classic trio that turns this from “carrot smoothie” to “carrot cake smoothie.” Cinnamon brings warmth, nutmeg adds depth, and vanilla gives it that bakery-style sweetness.

Vanilla protein powder (optional)
Adds sweetness, thickness, and a big protein boost. You can skip it or use hemp seeds or extra yogurt instead.

Maple syrup (optional)
A touch of natural sweetness if your carrots or yogurt aren’t sweet enough. Or swap with honey, a pitted date, or a few drops of stevia or monk fruit for a lower-sugar option.

Ice cubes (optional)
Helps chill the smoothie and adds volume without calories. Especially useful if you’re not using frozen ingredients.

See recipe card for quantities.

Instructions

This is one of those throw-it-all-in-the-blender recipes that somehow tastes like you spent way more time on it.

Blender filled with carrot cake smoothie ingredients, including yogurt, spices, and oats before blending
  1. Add everything to a blender — carrot, milk, yogurt, nut butter, oats, spices, vanilla, and sweetener (if using). Blend until smooth and creamy. This may take 30–60 seconds depending on your blender — you want zero chunks. If using a standard blender, grate or steam the carrots first.
Carrot cake smoothie served in two glasses next to a large fresh carrot
  1. aste and adjust. Add more maple syrup for sweetness, cinnamon for spice, or a splash of milk if it’s too thick. Pour into a glass and enjoy immediately. Or, you can serve it in a bowl with toppings if you’re feeling extra.

Nutritional Values (per serving, with walnuts and protein powder)

  • Calories: ~250 kcal
  • Protein: ~19 g
  • Carbohydrates: ~18.5 g
  • Fiber: ~3.5 g
  • Sugars: ~7.5 g
  • Fat: ~10 g
  • Saturated fat: ~1.25 g

➡️ Numbers may vary depending on your yogurt, protein powder, and portion of nuts used.
This version is still creamy and satisfying — and walnuts add omega-3s and texture without making the smoothie heavy.

Variations

Whether you're adjusting for dietary needs or just want to switch things up, this carrot cake smoothie is easy to customize:

  • Carrot cake smoothie without yogurt
    Use ¼ avocado or half a frozen banana for creaminess. You can also use canned coconut milk for a dairy-free option — it adds richness with a slightly tropical twist.
  • Vegan carrot cake smoothie
    Use plant-based yogurt, dairy-free milk, and a vegan protein powder. Sweeten with maple syrup or a pitted date.
  • High protein carrot cake smoothie
    Add protein powder and choose dairy or soy milk for a protein boost. Greek yogurt already adds a solid base of protein on its own.
  • Low sugar carrot cake smoothie
    Skip the maple syrup and use unsweetened milk and yogurt. A date, stevia, or monk fruit can help if you want a little sweetness without added sugar.
  • Carrot cake smoothie with banana
    Want it sweeter and creamier? Add half a frozen banana and skip the maple syrup.
  • Nut-free carrot cake smoothie
    Swap the walnuts for sunflower seeds, or skip them altogether. You’ll still get creaminess from the yogurt and oats.
  • Carrot cake smoothie bowl
    Use less liquid to keep it thick, then pour it into a bowl and top with granola, shredded coconut, or chopped walnuts.
Hand holding a creamy carrot yogurt smoothie topped with shredded carrot

Recipe Tips & Troubleshooting

Smoothies seem simple — until they’re not. Here’s how to get this carrot cake smoothie just right:

  • Too thick? Add a splash of milk and re-blend.
  • Too thin? Add more oats, Greek yogurt, or a few ice cubes. Let it sit for 1–2 minutes if you added chia or oats — they’ll naturally thicken it.
  • Carrot chunks? Use grated or lightly steamed carrots for smoother blending in a regular blender.
  • Too bland? Add more cinnamon, a dash of vanilla, or an extra touch of maple syrup.
  • Not sweet enough? Blend in a date, a drizzle of honey, or half a banana.
  • Want more spice? Add ground ginger or pumpkin pie spice for a bakery-style upgrade.

Storage Tips

This carrot cake smoothie is best fresh, but here’s how to prep ahead without losing flavor or texture:

  • Fridge: Store in an airtight jar for up to 24 hours. Separation is normal — just give it a good shake or stir before drinking.
  • Freezer smoothie pack: Add all ingredients (except milk) to a container or freezer bag. When ready, blend with milk — no chopping needed.
  • Avoid freezing the blended smoothie: It can turn icy or gritty. Use the freezer-pack method instead for the best texture.

🧠 Prep Tip: Layer ingredients (wet on the bottom, dry on top) in a mason jar the night before. In the morning, just pour it into a blender, add milk, and blend.

FAQ

Can I use pre-shredded carrots instead of chopped?

Yes — they blend even easier. Just make sure they’re fresh and not dried out.

Can I use frozen carrots?

You can, but thaw them slightly or microwave them for 30 seconds first. It’ll blend better and keep the smoothie cold.

What if I don’t have protein powder?

Skip it or replace it with hemp seeds, chia seeds, or more Greek yogurt — still filling and nutritious.

Can I make it the night before?

Yes, just refrigerate it in a sealed jar and shake well before drinking. It’ll be slightly thinner but still good.

Looking for other recipes like this? Try these:

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Carrot Cake Smoothie (No Banana & High Protein)

Two glasses of carrot cake smoothie with grated carrot topping and fresh carrots on a marble surface
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Creamy carrot cake smoothie with oats and Greek yogurt. No banana needed. Easy to prep ahead and packed with protein!

  • Author: Natalia
  • Prep Time: 3
  • Cook Time: 2
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Blending
  • Cuisine: American

Ingredients

Scale

1 large carrot, peeled and chopped (about 100 g)

1 cup unsweetened almond milk (240 ml)

¾ cup plain Greek yogurt (170 g)

2 tablespoons walnuts (about 20 g)

¼ cup rolled oats (about 20 g)

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

½ teaspoon vanilla extract

1 heaping scoop vanilla protein powder (optional, about 30 g)

2 teaspoons maple syrup (optional, 10 ml)

4-5 ice cubes (optional, adds chill and volume)

Instructions

  1. Add everything to a blender — carrot, milk, yogurt, nut butter, oats, spices, vanilla, and sweetener (if using).
  2. Blend until smooth and creamy. This may take 30–60 seconds depending on your blender — you want zero chunks. If using a standard blender, grate or steam the carrots first.
  3. Taste and adjust. Add more maple syrup for sweetness, cinnamon for spice, or a splash of milk if it’s too thick.
  4. Pour into a glass and enjoy immediately. Or serve in a bowl with toppings if you’re feeling extra.
  5.  

Nutrition

  • Serving Size:
  • Calories: 295
  • Sugar: 10.5 g
  • Sodium: 201.4 mg
  • Fat: 11.8 g
  • Carbohydrates: 25.9 g
  • Protein: 20 g
  • Cholesterol: 15.3 mg

Fluffy Protein Pancakes Without Protein Powder

If you’ve been looking for protein pancakes without protein powder that actually taste good, you’re in the right place. They’re perfect for a post-workout meal, a make-ahead breakfast, or anyone looking to boost protein intake without relying on supplements.

This recipe uses simple, whole ingredients like oats, cottage cheese, and banana to deliver satisfying pancakes with real texture and flavor — no chalky aftertaste.

Stack of chocolate chip protein pancakes topped with banana and drizzled with chocolate sauce

I just love starting my day with a protein boost! Try my high-protein crepes or this amazing chocolate cottage cheese mousse for more ideas like this!

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Ingredients

This recipe uses simple, whole-food ingredients to make protein pancakes without protein powder — and each one serves a purpose.

Below, you’ll find exactly what each ingredient does in the recipe, plus tested swaps that won’t ruin the texture, taste, or nutritional balance. Whether you’re working around allergies, pantry gaps, or personal preferences, here’s how to make it work.

This recipe skips protein powder entirely because ingredients like cottage cheese and egg already provide a solid protein base.

Banana

A large ripe banana adds natural sweetness, moisture, and structure without needing added sugar or flour-based binders. It also makes the pancakes soft and slightly dense in a satisfying way.
Substitute: ½ cup unsweetened applesauce. The texture will be a bit softer, and the flavor slightly less sweet and banana-forward.

Cottage Cheese

Cottage cheese adds a creamy texture and is a natural source of protein. It also keeps the pancakes moist without making them heavy.
Substitute: Plain Greek yogurt (preferably thick) or a lactose-free cottage cheese if you need a dairy-free option. Keep in mind that the consistency of your substitute will affect the final batter.

Egg

One egg binds the batter and gives the pancakes lift when combined with baking powder. It also contributes to the overall protein content.
Substitute: 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and rested for 5–10 minutes). This works well if you need an egg-free option, though the texture will be slightly softer and less airy.

Oats

Blended oats (homemade oat flour) are the base of the batter. They give the pancakes structure while keeping them naturally gluten-free and fiber-rich.
Substitute: Store-bought oat flour, spelt flour, or whole-wheat pastry flour. Note that using other flours may slightly change the texture and absorbency.

Stack of pancakes with banana slices and chocolate drizzle on a white plate

Chocolate Chips or Chopped Chocolate

A small handful of chocolate chips or chopped dark chocolate adds richness and contrast. As they melt into the batter, they create pockets of flavor that make the pancakes feel more indulgent without being overly sweet.
Substitute: Chopped nuts for crunch, fresh fruit like blueberries or raspberries for a lighter option, or leave them out for a basic version.

Baking Powder, Salt, Cinnamon (optional)

Baking powder provides lift and helps keep the pancakes light. Salt balances the sweetness and brings out the flavors. Cinnamon is optional but adds a warm, comforting note.

Optional Toppings and Add-ins

You can easily customize these pancakes with what you have on hand. Add-ins like peanut butter or almond butter work well swirled into the batter or drizzled on top. Maple syrup and fresh fruit make for a naturally sweet topping, while plain Greek yogurt or skyr adds extra protein and creaminess.

See recipe card for quantities.

Dietary Modifications

This recipe is easy to adjust based on dietary preferences or ingredient limitations.

  • Dairy-free: Swap cottage cheese for a plant-based alternative and cook with coconut oil instead of butter. The texture will be slightly looser without dairy, so consider using a thicker plant-based yogurt or straining it before mixing.
  • Egg-free: Use a flax egg as an allergy swap. It binds the batter without changing the flavor significantly.
  • Lower sugar: Skip the chocolate and drizzle a small amount of honey or use sliced fruit instead of brown sugar or syrup.
  • Gluten-free: Use certified gluten-free oats or oat flour.
  • Nut-free: Omit toppings like almond butter or peanut butter. Top with plain Greek yogurt, fruit, or a drizzle of maple syrup.
  • Dairy-low: Choose lactose-free cottage cheese and top with non-dairy options like almond milk yogurt.

Instructions

You don’t need protein powder, fancy equipment, or a pancake mix to pull this off — just a blender, a bowl, and a few pantry staples.

This step-by-step guide walks you through the exact method so your pancakes turn out fluffy, naturally sweet, and easy to flip every time.

Mixing cottage cheese, egg, and mashed banana in a metal bowl with a fork
  1. In a medium bowl, mash the banana until smooth. Stir in cottage cheese and egg. Mix well until mostly combined — it’s okay if the cottage cheese stays slightly lumpy. Add ¼ teaspoon cinnamon for a warm, spiced flavor.
Adding blended oat flour and baking powder to wet ingredients in a mixing bowl
  1. Blend oats in a blender until fine. You're looking for a flour-like texture. This becomes your homemade oat flour — no need to buy it pre-made. Add the blended oat flour to the wet mixture, along with baking powder and a pinch of salt. Stir gently until everything is combined.
Folding chocolate chips into the protein pancake batter
  1. Now’s the time to fold in a small handful of chocolate chips for extra richness. Let the batter sit for 5 minutes. This gives the oat flour time to absorb moisture, making the pancakes easier to cook and flip without breaking apart.
Cooking a protein pancake in a nonstick skillet until golden brown
  1. Place a nonstick skillet over medium heat. Once the pan is hot, spoon in the batter — 1 to 2 tablespoons per pancake for easier flipping. Cook for about 2 minutes per side. Flip when you see small bubbles forming and the edges look set.

Troubleshooting: If your pancakes are too soft to flip, the heat may be too low or the batter may need another minute of resting.

These pancakes are best right off the pan. Serve with plain Greek yogurt, sliced fruit, a drizzle of maple syrup, or a peanut butter sauce for extra richness.

Making a bigger batch? You can double the recipe — just let the full batter rest a little longer before cooking.

Variations and Flavor Options

You can stick to the base recipe or mix things up with easy add-ins. These flavor variations let you customize without changing the process.

  • Chocolate chip or peanut butter: Stir in chocolate chips or swirl in peanut butter for a richer, sweeter pancake.
  • Berry version: Add berries to the batter or sprinkle on top while cooking.
  • Warm flavor twist: Mix in ½ teaspoon vanilla extract and a pinch of cinnamon for a baked-oatmeal vibe.
  • Dairy-free option: Use almond milk, coconut milk, or high-protein dairy-free yogurt as swaps or toppings.
  • Nutty variation: Fold in chopped nuts for crunch and extra flavor.
  • Higher protein/lower fat: Use 2–3 egg whites instead of a whole egg for a leaner version, or top with Greek yogurt or nut butter to boost overall protein.
  • Not into sweet breakfasts? Omit the banana and chocolate, add finely grated zucchini or carrot, and season with herbs instead.

Top with Greek yogurt or your favorite fruit to finish.

Two plates of protein pancakes topped with banana slices and chocolate chips

Serving Suggestions

These pancakes are easy to dress up or down, whether you're keeping it simple or making breakfast the main event. Here are a few ideas to get the most out of your cottage cheese pancakes:

  • Classic toppings: Spoon on Greek yogurt, drizzle with maple syrup, or add a dollop of nut butter for a balanced finish.
  • Fresh fruit: Top with sliced bananas, berries, or warm blueberry compote for extra flavor and fiber.
  • Creative twists:
    – Make pancake tacos by folding them around fruit and yogurt.
    – Stack with nut butter and banana for a high-protein pancake sandwich.
  • Fun sauces: Try chia jam or a quick peanut butter syrup (just thin peanut butter with warm water or almond milk).
  • Reheat and go: Use the toaster for crisp edges, or warm gently on an electric griddle if serving a batch.
  • For a prep-ahead school morning, sandwich peanut butter and sliced banana between two pancakes and wrap it up for a quick, filling snack.

These serving ideas work whether you're eating fresh or pulling a few pancakes from the fridge.

Storage Instructions

These protein pancakes store well, making them a great option for meal prep or quick weekday breakfasts. Here’s how to keep them fresh without losing texture or flavor.

Refrigerating Leftover Pancakes

Let the pancakes cool completely, then place them in an airtight container or sealed bag. Store in the refrigerator for up to 3 days.

To prevent sticking, layer parchment or plastic wrap between them if stacking.

Freezing for Later

Place the completely cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a heavy-duty freezer bag or freezer-safe container.

Wrap stacks in foil or plastic wrap first if you want extra protection from freezer burn. Store in the freezer for up to 2 months.

Close-up of one protein pancake topped with yogurt and chocolate drizzle

Reheating

Reheat from the fridge or freezer in a toaster, skillet, or microwave. For best texture, use a skillet over low heat or toast straight from frozen — no need to thaw.

Reheating times:

In a skillet: 1–2 minutes per side over low heat.
In a toaster: 1 cycle on medium setting.
Microwave: 20–30 seconds, depending on thickness.

FAQ

Can I make these pancakes gluten-free?

Yes — just be sure to use certified gluten-free oats or gluten-free oat flour. Everything else in the recipe is naturally gluten-free.

Can I use egg whites instead of a whole egg?

Yes. Two egg whites can replace one whole egg if you're looking to reduce fat or cholesterol. The texture may be slightly less rich, but it still holds together.

Do I have to blend the pancake batter?

No. You only need to blend the oats into a flour. Once that’s done, you can mix everything in a bowl. Blending pancake batter can make the texture smoother, but it's optional.

What’s the best way to hit a higher protein goal?

Add toppings like Greek yogurt, nut butter, or a drizzle of peanut butter sauce. You can also pair the pancakes with a side of eggs or a high-protein shake.

Can I use other plant-based milks?

Yes. Almond milk, coconut milk, oat milk, or soy milk all work well. Just stick to unsweetened versions to keep the flavors balanced.

Can I bake the pancakes instead of cooking them in a pan?

Yes. Scoop small mounds onto a lined baking sheet and bake at 375°F (190°C) for about 10–12 minutes, flipping halfway if needed. The texture will be slightly cakier.

Can I make these in a waffle maker?

Yes. Use the same batter and a greased waffle iron. Cook time will vary by machine, but the texture holds well in a standard waffle maker.

Looking for other recipes like this? Try these:

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Fluffy Protein Pancakes Without Protein Powder

Stack of cooked protein pancakes drizzled with chocolate and topped with chocolate chips
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Fluffy, easy protein pancakes without protein powder. Made with oats, cottage cheese, and banana. No blender is required, and it's ready in 20 minutes.

  • Author: Natalia
  • Prep Time: 6
  • Cook Time: 14
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Pancakes and Muffins
  • Method: Frying
  • Cuisine: American

Ingredients

Scale

1 large ripe banana

⅓ cup (haped, 90g) cottage cheese

1 egg

½ cup oats (blended into flour — about 45g)

½ tsp baking powder

Pinch of cinnamon (optional)

Pinch of salt

A small handful of chocolate chips or finely chopped dark chocolate

Instructions

  1. Make oat flour:
    Blend your oats into a fine flour using a blender or food processor.

  2. Mix the wet ingredients:
    In a bowl, mash the banana well. Stir in the cottage cheese and egg until smooth-ish — it’s okay if the cottage cheese is a little lumpy.

  3. Add the dry ingredients:
    Mix in the oat flour, baking powder, cinnamon, and salt. Let the batter rest for 5 minutes so it thickens a bit.

  4. Stir in the chocolate:
    Fold in your chocolate chips or chopped chocolate.

  5. Cook:
    Heat a nonstick skillet over medium heat and lightly grease it. Pour in small scoops of batter (about 1–2 tablespoons each). Cook for 2–3 minutes, flip once bubbles form and edges look set, then cook another 1–2 minutes on the other side.

  6. Serve it warm and melty.
    Add extra chocolate, berries, or a spoon of Greek yogurt if you're feeling fancy.

Notes

The recipe yields 6 small pancakes or 4 medium ones - 2 servings in total.

Nutrition

  • Serving Size:
  • Calories: 254
  • Sugar: 11.9 g
  • Sodium: 354.7 mg
  • Fat: 5.4 g
  • Carbohydrates: 38.3 g
  • Protein: 11.3 g
  • Cholesterol: 98 mg

High Protein Frittata [25g per serving!]

If you’re looking for a high-protein breakfast that’s quick, nutritious, and packed with flavor, this high protein frittata recipe is a must-try!

This frittata is perfect for anyone following a high-protein diet, looking for a nutritious meal for weight management, or needing a meal prep-friendly breakfast for busy mornings. It’s loaded with eggs, egg whites, and your choice of feta or smoked salmon, plus plenty of veggies to keep things light and fresh.

frittata top view.

Unlike an omelet, which is quickly cooked on the stovetop and folded, a frittata is baked and holds its shape, making it easier for meal prep.

Compared to a quiche, a frittata is lighter since it doesn’t have a crust and typically skips heavy cream.

I’ll walk you through every step—including tips for substitutions, cooking without an ovenproof skillet, and how to know when it’s done—so you can make a perfect frittata with confidence.

For more ideas to have eggs for breakfast, check out my amazing shakshuka and cottage cheese bruschetta recipes!

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Ingredients

This frittata is packed with lean protein from eggs and egg whites, making it a great choice for a balanced meal. Each serving provides a good mix of protein, healthy fats, and fiber from the vegetables, keeping you full and energized.

  • red chili, finely chopped (Use a Fresno or red jalapeño for mild heat, or omit if you prefer a mild frittata.)
  • red pepper, diced (You can swap this for zucchini, mushrooms, or cherry tomatoes.)
  • small red onion, finely chopped (White or yellow onion works too, but red onion adds a mild sweetness.)
  • eggs
  • egg whites (Bottled egg whites are perfectly fine if you don’t want to separate eggs manually!)
  • Large handful of chopped spinach (No need to cook it first; it will wilt in the oven.)
  • Handful of chopped parsley (Optional, but adds freshness. You can also use basil or chives.)
  • feta OR smoked salmon, chopped (Feta gives a creamy, salty bite, balancing the eggs and veggies. Smoked salmon brings a smoky, umami-rich taste that pairs well with herbs like parsley.)

Egg whites are high in protein but low in fat, making this frittata a great option for leaner meals. If you use whole eggs instead, the frittata will have a richer, creamier texture due to the added fat, but the protein content per serving will be slightly lower.

See recipe card for quantities.

Protein Content per Serving (with Feta, 2 Servings Total)

✔ Egg: ~7g
✔ Egg Whites~13.2g
✔ Feta: ~4g
✔ Vegetables & Herbs: ~1g

🔹 Total Protein per Serving: ~25.2g

cutting frittata into 4 servings.

Top 5 Recipe Tips for the Best High-Protein Frittata

🍽 Store it properly for meal prep – Keep leftovers in an airtight food storage container in the fridge for up to 3 days. For longer storage, freeze individual portions and reheat as needed.

🥘 Customize flavors with protein-packed add-ins – Try sausage, turkey and sweet potato, or spinach and feta to keep your frittata high in protein and flavorful.

📋 Double the recipe for easy meal prep – If you want more servings, doubling the recipe and baking it in a larger dish or a sheet pan makes it easy to cut into portions for the week.

👪 Make individual frittatas for grab-and-go meals – Instead of baking one large frittata, pour the mixture into a muffin pan for single-serve frittatas that are perfect for busy mornings.

🍳 Enhance flavor with caramelized onions or cottage cheese – Adding caramelized onion brings a rich, sweet depth, while cottage cheese keeps the texture creamy and boosts the protein content even more.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

chopping the vegies into a bow.
  1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or an ovenproof skillet with a bit of olive oil, butter, or cooking spray. Chop all your veggies.
adding eggs and egg whotes.
  1. Step 2: Add your eggs and egg whites. Stir well to distribute the vegetables evenly.
mixing in the feta cheese.
  1. Step 3: Gently mix in the feta or smoked salmon. Pour the mixture directly into your greased baking dish or ovenproof skillet. Spread everything out evenly with a spoon.
letting the mixture sert on the stovetop.
  1. Step 4: If using a pan, let it cook for about 2 minutes on the stovetop—don’t stir at this point! Then transfer it directly to the oven. Bake for 20-25 minutes, or until the center is just set and no longer jiggly.

Let the frittata cool for 5 minutes before slicing.

Troubleshooting

✔ How to Avoid a Rubbery Texture
Overcooking eggs causes them to become rubbery and dry. To prevent this:

  • Bake the frittata just until the center is set but still slightly soft—it will continue cooking from residual heat.
  • Check by gently pressing the top—it should feel firm but not dry.
  • If unsure, insert a toothpick—it should come out mostly clean but not bone dry.

✔ Why Let the Frittata Rest?
Letting the frittata rest for 5 minutes after baking helps:

  • Distribute moisture evenly, making it softer and less crumbly.
  • Make slicing easier—if you cut too soon, it may fall apart.

✔ Texture Issues

  • Watery frittata? Place it under the broiler for 1-2 minutes to evaporate excess moisture.
  • Too dry? Next time, mix in a spoonful of Greek yogurt or cottage cheese for extra moisture and creaminess.

Preparation Methods

There are several ways to prepare a high protein frittata, depending on your kitchen tools and preferred cooking method. Whether you’re using a skillet, oven, or even an air fryer, here’s how to get the best results:

  • Oven-Baked Frittata (Most Hands-Off Method) – Use a glass casserole dish or an oven-safe skillet to bake the frittata at 375°F (190°C) until set. This method is great for meal prep and ensures even cooking.
  • Stovetop Skillet Frittata (Quick & Classic) – Cook in a cast iron skillet or non-stick pan over medium heat, then finish under the broiler if needed. This method gives a slightly crisp bottom.
  • Sheet Pan Frittata (Great for a Crowd) – Spread the mixture onto a rimmed baking sheet for a thinner, sliceable frittata perfect for sandwiches or meal prep.
  • Air Fryer Frittata (Fast & Energy-Efficient) – Pour the mixture into ramekins or a small baking dish and cook at 350°F (175°C) for about 10–15 minutes.
  • Muffin Pan Frittatas (Perfect for Meal Prep) – Divide the mixture into a muffin pan for individual servings that are easy to grab and go.

Variations

✔ Higher Protein Boost – Swap some egg whites for cottage cheese or add chopped sausage for extra protein.

✔ Dairy-Free Option – Skip the feta and use smoked salmon or cooked turkey for flavor.

✔ Vegetarian-Friendly – Stick to the base recipe or add more veggies like mushrooms, zucchini, or caramelized onion.

✔ Lower Fat Option – Use all egg whites instead of whole eggs and choose lean protein like turkey.

✔ Different Cooking Methods – Make individual frittatas in a muffin pan or turn this into frittata bars by baking in a sheet pan and cutting into squares.

eating a slice of frittata.

Equipment

  • Spatula & Wooden Spoon – This is for easy mixing and serving.
  • Instant-Read Food Thermometer – Ensures the frittata reaches at least 160°F (71°C) for safe consumption.
  • Meal-Prep Containers – Store portions in airtight containers for quick meals throughout the week.

Each method offers a different texture and convenience level, so choose the one that works best for you!

Storage & Serving Tips

What to Serve It With

Enjoy this frittata on its own, or pair it with:

  • Whole grain toast for extra fiber
  • A side salad for a fresh contrast
  • Avocado slices for healthy fats

Can I make this on the stovetop only?

Yes! If you don’t have an oven, cook everything on low heat with a lid on for about 8-10 minutes, until the eggs set.

How to Store

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Can I freeze it? Yes! Slice into portions, wrap them, and freeze for up to 2 months. Thaw overnight and reheat in the oven at 350°F (175°C) for 10 minutes.

Reheating

  • Microwave (Quick & Easy) – Place on a microwave-safe plate, cover with a damp paper towel, and heat for 30–45 seconds to prevent drying.
  • Oven (Even Heating) – Warm in a 350°F (175°C) oven for 10 minutes to retain texture.
  • Skillet (For Crispy Edges) – Heat on low with a tiny bit of oil or butter for 2–3 minutes per side to crisp up the bottom.

Can I eat it cold?

Absolutely! It tastes great straight from the fridge, especially if you use smoked salmon.

FAQ

How do I prevent my frittata from being dry?

Don’t overbake! Remove it from the oven as soon as the center is set. Using a bit of cottage cheese or feta can also help keep it moist.

Why did my frittata puff up and then deflate?

That’s normal! The eggs expand while baking but settle as they cool. To minimize deflating, avoid over-whisking the eggs.

Looking for other recipes like this? Try these:

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High Protein Frittata [25g per serving!]

frittata in a cast iron sillet.
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5 from 1 review

This high protein frittata recipe is easy, delicious, and perfect for meal prep! Packed with eggs, egg whites, feta, and veggies, it's a healthy and satisfying breakfast.

  • Author: Natalia
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Italian

Ingredients

Scale
  • ½ red chili, finely chopped (Use a Fresno or red jalapeño for mild heat, or omit if you prefer a mild frittata.)
  • 1 red pepper, diced
  • 1 small red onion, finely chopped
  • 2 eggs
  • 1 cup egg whites (240ml; Bottled egg whites are perfectly fine!)
  • Handful of chopped spinach
  • Handful of chopped parsley
  • 50g feta OR 60g smoked salmon, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or an ovenproof skillet with a bit of olive oil, butter, or cooking spray.
  2. Prep the veggies: Finely chop the red chili, red pepper, and red onion. Roughly chop the spinach and parsley. If using feta, crumble it. If using smoked salmon, chop it into small pieces.
  3. Mix everything: In a large bowl, whisk together the veggies, 2 whole eggs and 300g of egg whites. Season with salt and pepper to taste.
  4. Add feta or salmon: Gently mix in the feta or smoked salmon.
  5. Pour the mixture directly into your greased baking dish or ovenproof skillet. Spread everything out evenly with a spoon.
    • If using a skillet or a pan, cook it for a few minutes on a stovetop - do not mix! Then transfer into the oven.
  6. Place in the preheated oven and bake for 20-25 minutes, or until the frittata is set. The top should look firm, and a toothpick inserted in the center should come out clean.
  7. Let the frittata cool for 5 minutes before slicing. Serve warm or let it cool completely for meal prep.

Nutrition

  • Serving Size:
  • Calories: 239
  • Sugar: 6.2 g
  • Sodium: 1698.8 mg
  • Fat: 10.6 g
  • Carbohydrates: 10 g
  • Protein: 24.6 g
  • Cholesterol: 208.3 mg

Chocolate Peanut Butter Protein Shake

Chocolate peanut butter protein shake is the perfect combination of creamy, chocolatey goodness and protein-packed fuel. It’s smooth and satisfying, and it hits the spot when you need something filling and delicious.

With protein powder and peanut butter, this shake delivers a solid protein boost to help with post-workout recovery.

chocolate smoothie in a glass on a table.

For a different flavor profile, check out this pina colada protein shake or my beets pineapple smoothie recipe!

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Why You’ll Love This Recipe

  • Tastes like dessert – A rich, chocolatey shake with peanut butter flavor? Yes, please.
  • Protein-packed – Helps keep you full and supports muscle recovery.
  • Quick and easy – Blend it up in under 5 minutes.
  • No weird ingredients – Just simple, wholesome staples.
  • Customizable – Adjust sweetness, thickness, or even sneak in some extra nutrients.

The shake provides a good balance of protein, fats, and carbohydrates, making it a satisfying option. Ingredients like bananas and cocoa powder contribute natural flavors, while peanut butter adds richness.

Adjustments are easy—swap peanut powder for a lower-fat option, use almond milk to reduce calories, or go for soy milk if you want extra protein.

glasses of chocolate protein shake on a table. with ingredients on a background.

Ingredients and Swaps

  • Milk – Use dairy milk for a creamier texture or go for plant-based milk like almond, soy, or oat milk to fit dietary preferences.
  • Bananas – Naturally sweetens and thickens the shake. If avoiding bananas, swap with avocado for creaminess or cooked and cooled oats for texture.
  • Protein Powder – Adds protein and richness. Choose chocolate protein powder for a deeper flavor, vanilla protein powder for a lighter taste, or unflavored protein if using extra unsweetened cocoa powder.
  • Peanut Butter – Provides flavor and healthy fats. For a lower-fat option, substitute peanut butter powder.
  • Cocoa Powder – Brings out the chocolatey flavor without added sugar. Use cacao powder for a slightly more bitter taste and extra antioxidants.
  • Vanilla Extract – Enhances sweetness without sugar. Can be replaced with cinnamon or a dash of espresso powder for a unique twist.

Make it keto-friendly – Due to the banana and milk, this shake is higher in carbs. However, you can adapt it by using unsweetened almond milk, swapping banana for avocado, and adding a sugar-free sweetener.

See the recipe card for quantities.

Peanut Butter vs. Other Nut Butters

Peanut butter isn’t just for taste—it’s also higher in protein than most nut butters like almond or cashew butter, making it a better choice for a protein-packed shake.

It’s also more affordable and widely available than specialty nut butters.

Chocolate Protein Powder vs. Cocoa Powder

Chocolate protein powder gives the shake a richer chocolate taste while adding extra protein.

If you only have vanilla protein powder, no problem—just add an extra ½ tablespoon of cocoa powder to boost the chocolate flavor.

Instructions

Step 1 - gathering ingredients in a bledner.
  1. Step 1: Gather the ingredients. For the thickest, creamiest texture, use frozen bananas. Blend it all together for 30-60 seconds.
Step 2 - blending the ingredients.
  1. Step 2: If it's too thick, add a splash of extra milk. Want it sweeter? Blend in a date or a drizzle of honey. Pour into a glass and enjoy right away.

Hint: For an even more indulgent taste, drizzle some melted dark chocolate or a swirl of peanut butter on top.

How to Fix Common Shake Problems

Even the best protein shakes don’t always blend up perfectly. If yours isn’t quite right, here’s how to fix it:

  • Too thick? Add more milk or use fresh bananas instead of frozen for a thinner consistency.
  • Too thin? Blend in ½ cup oats or a handful of ice cubes to thicken it up.
  • Protein powder too gritty? Blend for 10–15 extra seconds or switch to a finer-textured protein powder.
  • Not chocolatey enough? Add an extra teaspoon of cocoa powder for a deeper chocolate flavor.
  • Shake separating? This can happen with plant-based protein powders. Re-blend or shake it well before drinking.

Now your shake should turn out smooth, creamy, and perfectly balanced every time!

Variations

Customize your chocolate peanut butter protein shake to fit your taste, dietary needs, or nutrition goals.

  • Extra Thick & Creamy – Use frozen banana, add ½ an avocado or ¼ cup Greek yogurt, and reduce the milk slightly.
  • High-Protein Boost – Use soy milk instead of dairy or almond milk, add an extra scoop of protein powder, or blend in 2 tablespoon Greek yogurt.
  • Nut-Free Version – Swap peanut butter for sunflower seed butter or just increase the chocolate flavor with extra cocoa powder.
  • Double Chocolate – Add 1 teaspoon of cacao nibs or a square of dark chocolate before blending for a richer chocolate hit.
  • Choco-Berry Twist – Blend in ½ cup frozen strawberries or raspberries for a fruity kick.
  • Mocha Power Shake – Add ½ teaspoon instant espresso powder or a shot of cold brew for a chocolate-coffee boost.
  • Vegan Option – Use plant-based milk (soy, oat, or almond) and a vegan protein powder.
  • Low-Calorie Light Shake – Use peanut butter powder instead of regular peanut butter, unsweetened almond milk, and only 1 banana for a lighter version.
taking a glass of protein shake from the table.

Equipment

Making this shake is simple, and you only need a few basic tools:

  • High-speed blender – Ensures a smooth, creamy texture, especially if using frozen bananas or thick ingredients.
  • Measuring cups & spoons – Helps get the right balance of ingredients.
  • Glass or shaker bottle – For serving immediately or storing for later.

A mason jar with a lid works well if you need to take your shake on the go. If prepping in advance, store it in an airtight container in the fridge and shake it before drinking.

Storage

Store leftovers in an airtight container in the fridge for up to 24 hours. Shake or re-blend before drinking, as ingredients may settle.

Freezing for Meal Prep

For a quick grab-and-blend option, make smoothie freezer packs: freeze the blended shake in an ice cube tray and re-blend with a little milk when needed.

FAQ

Can I make this without bananas?

Yes! Swap the banana for ½ an avocado for creaminess, or use ½ cup of Greek yogurt for thickness with extra protein. For sweetness, add a date or a drizzle of honey.

How can I make this shake lower in calories?

Use unsweetened almond milk instead of regular milk, peanut butter powder instead of peanut butter, and half a banana instead of two. These swaps keep it creamy while cutting down on fat and carbs.

Can I use a different protein powder?

Yes! If using vanilla protein powder, add an extra ½ tablespoon of cocoa powder to maintain the chocolate flavor. If using unflavored protein powder, you may also want to add a little extra sweetener, like honey or a date, since chocolate protein powders are usually slightly sweetened.

What’s the best way to make this without protein powder?

If you don’t want to use protein powder, you can still get a protein boost by adding ¼ cup Greek yogurt for a creamy texture and extra protein.

Looking for other recipes like this? Try these:

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Chocolate Peanut Butter Protein Shake

top view, 2 glasses of protein shakes with chocolate sprinkles on top.
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5 from 1 review

Rich, creamy, and packed with protein, this chocolate peanut butter protein shake is the perfect blend of flavor and nutrition. Quick, easy, and satisfying!

  • Author: Natalia
  • Prep Time: 3
  • Cook Time: 2
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Drink
  • Method: Blending
  • Cuisine: American

Ingredients

Scale
  • 2 cups milk (dairy or unsweetened plant-based)
  • 2 large ripe bananas (preferably frozen, if not consider adding a few ice cubes)
  • 1 scoop chocolate protein powder
  • 2 tablespoons peanut butter (or peanut butter powder for lower fat)
  • ½ tablespoon unsweetened cocoa powder
  • ½ teaspoon vanilla extract

Instructions

  1. Blend it up. Add everything to a blender, starting with the milk for smoother blending.
  2. Go for ultra-creamy. Blend on high for about 30–60 seconds until silky smooth. Too thick? Add a splash of milk.
  3. Taste and tweak. Want it sweeter? Add a date or a drizzle of honey. Need it thicker? Toss in a handful of ice or oats.
  4. Serve and enjoy. Pour into a glass and drink immediately, or chill for 10 minutes for an even frostier shake.

Nutrition

  • Serving Size:
  • Calories: 357
  • Sugar: 31.1 g
  • Sodium: 226.1 mg
  • Fat: 9.2 g
  • Carbohydrates: 51.9 g
  • Protein: 21.9 g
  • Cholesterol: 6.6 mg

Rich Cottage Cheese Bruschetta

Cottage cheese bruschetta is a high-protein, flavorful take on a classic appetizer. It combines creamy cottage cheese with fresh avocado-tomato salsa on crispy, garlic-rubbed toast and is ready in under 10 minutes!

finished dish on a plate.

This protein avocado toast makes it a quick and satisfying choice for breakfast, brunch, or a light meal. Topped with soft-boiled eggs, this protein-packed bruschetta is both delicious and filling.

If you like eggs for breakfast, try this delish naan mini pizza or an absolutely divine shakshuka with halloumi!

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Ingredients

For this high-protein bruschetta avocado toast, you’ll need a mix of creamy, crunchy, and fresh components. Here’s what brings it all together:

  • Crusty bread – Sourdough, whole grain, or any good-quality bread for the perfect base.
  • Cottage cheese – A protein-packed spread that adds creaminess and balances the flavors.
  • Avocado – This is for a buttery texture and extra nutrients.
  • Diced tomatoes – The key to a fresh, juicy bruschetta topping.
  • Red onion – Adds a mild bite and enhances the salsa.
  • Minced garlic – Lightly rubbed onto the toast for depth of flavor.
  • Lemon juice (or vinegar) – A splash of acidity to brighten up the salsa.
  • Fresh herbs (basil or cilantro) – For a fragrant, fresh touch.
  • Soft-boiled eggs – Sliced on top for extra protein and richness.
  • Olive oil – A drizzle for added flavor and texture.
  • Salt and pepper – To season everything just right.
  • Chili flakes – Optional, but great for a little heat and color!

Want to take it up a notch? A sprinkle of Italian seasoning or a drizzle of balsamic glaze can add even more depth.

a hand taking one toast from the table.

Nutritional Information

Each serving of this bruschetta avocado toast packs a mix of protein, fiber, and healthy fats, making it a well-rounded meal.

  • Protein—Each serving contains about 15g of protein, which comes from cottage cheese and half a soft-boiled egg. This can help with satiety and muscle maintenance.
  • Fiber – With 3–4g of fiber per serving, thanks to avocado, tomatoes, red onion, and whole-grain bread.
  • Fats – Avocado and olive oil contribute 10–12g of fats, mostly monounsaturated fats. Eggs add a small amount of saturated fat.
  • Carbohydrates – With 20–23g of carbs, primarily from the bread.

Bruschetta Preparation Instructions

This is one of the easiest breakfast recipes, takes less than 10 minutes to make, and packs in protein, flavor, and freshness for a satisfying meal any time of day.

rubbing the toast with garlic glove.

Step 1: Toast two slices of good-quality bread, such as sourdough or whole grain. Use an air fryer or toast in a pan over until golden. Once toasted, lightly rub each slice with a peeled garlic clove for extra flavor.

Bring a pot of water to a gentle boil and lower in two eggs. Cook for 6½ to 7 minutes for a soft, jammy center. Then to an ice water bath.

salsa with avocado and cherry tomatoes.

Step 2: Make the avocado bruschetta salsa. In a bowl, mix avocado, finely diced red onion, a handful of chopped cherry tomatoes, 1 teaspoon of lemon juice or vinegar, and a handful of chopped basil or cilantro.

Add salt to taste and stir gently, keeping some avocado chunks for texture.

laying the salsa on the toast.

Step 3: Start assembling the bruschetta. Spread a generous layer of cottage cheese on each slice of toast. Top with the avocado salsa

assambled toast on a plate.

Step 4: Place two egg halves on each slice. sprinkle with salt, black pepper, and chili flakes. For extra depth, drizzle with olive oil or balsamic glaze.

Serve immediately and enjoy!

Serving Suggestions

This protein avocado toast isn’t just for breakfast—it works for brunch, appetizers, or a light meal with the right pairings and presentation.

For a brunch spread, serve it alongside a fresh fruit salad, yogurt parfaits, or homemade granola for a mix of sweet and savory flavors.

If you’re making it as an appetizer, slice each toast into smaller pieces and arrange them on a serving platter like crostini. Garnish with extra fresh basil leaves for a pop of color and flavor.

For a light lunch or dinner, pair it with a simple arugula salad with balsamic vinaigrette or a bowl of vegetable soup for a balanced meal.

If you want to elevate it, serve it with a crisp white wine like Sauvignon Blanc or a refreshing sparkling water with lemon for a fresh contrast to the creamy toppings.

This recipe is perfect for social gatherings, afternoon tea, or a solo indulgence!

top shot of brischetta with eggs.

Recipe Variations

Switch up this protein-rich bruschetta with different textures, flavors, and toppings.

  • Bruschetta crostini: Use baguette slices for a crispier bite.
  • Cottage cheese dip: Blend for a creamy texture or mix with Greek yogurt.
  • Herbs and spices: Try oregano, chives, or smoked paprika for a twist.
  • Tomato mixture upgrade: Add sun-dried tomatoes or a drizzle of balsamic glaze.
  • Savory boost: Top with prosciutto, smoked salmon, or roasted chickpeas.

Personalize it with your favorite ingredients for a nutritional punch in every bite!

Storage Tips

For the best texture, assemble just before serving.

The avocado bruschetta mixture can be stored in an airtight container with extra lemon juice for up to 24 hours.

Soft-boiled eggs are kept in the fridge for 2 days, and whipped cottage cheese stays fresh for 3–4 days when covered.

Toast is best made fresh!

FAQ

Can I use a different cheese instead of cottage cheese?

Yes! You can replace cottage cheese with ricotta, whipped feta, or Greek yogurt, though the protein content may vary.

How do I make the cottage cheese smoother?

For a creamier texture, blend the cottage cheese in a food processor or mix it with a little Greek yogurt before spreading it on the toast.

What are some extra toppings to try?

Try adding sun-dried tomatoes, balsamic glaze, everything bagel seasoning, smoked salmon, or roasted chickpeas for extra flavor and texture.

Looking for other recipes like this? Try these:

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Cottage Cheese Bruschetta

side shot of bruschetta with visible layers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Cottage cheese bruschetta is a high-protein, flavor-packed meal with creamy cottage cheese, avocado salsa, and eggs on crispy toast. Ready in 10 min!

  • Author: Natalia
  • Prep Time: 4
  • Cook Time: 8
  • Total Time: 12 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Boiling
  • Cuisine: Italian

Ingredients

Scale
  • 2 slices sourdough or whole-grain bread
  • 2 eggs
  • ½ avocado, diced
  • ½ cup cherry tomatoes, chopped
  • ⅓ red onion, finely diced
  • ½ cup cottage cheese
  • 1 teaspoon lemon juice or vinegar
  • 1 small garlic clove, peeled
  • 1 teaspoon olive oil (optional)
  • Salt and black pepper, to taste
  • Chili flakes, to taste (optional)
  • Fresh basil or cilantro, chopped (for garnish)

Instructions

1. Toast the bread: Toast two slices of sourdough or whole-grain bread in an air fryer at 375°F (190°C) for 3–4 minutes or in a pan over medium heat until golden and crisp. Lightly rub each slice with a peeled garlic clove for extra flavor.

2. Cook the eggs: Bring a pot of water to a gentle boil and carefully lower in two eggs. Cook for 6½ to 7 minutes for a soft, jammy yolk or 8 minutes for a slightly firmer texture. Transfer eggs to an ice water bath for one minute, then peel and slice in half.

3. Make the avocado bruschetta topping: In a bowl, combine avocado, cherry tomatoes, red onion, and lemon juice or vinegar. Stir gently, keeping some avocado chunks for texture. Add salt to taste.

4. Assemble the toast: Spread cottage cheese evenly over each slice of toast. Top with the avocado mixture, then place two egg halves on each slice.

5. Finish and serve: Sprinkle with salt, black pepper, and chili flakes if desired. Drizzle with olive oil and garnish with fresh basil or cilantro. Serve immediately.

Nutrition

  • Serving Size:
  • Calories: 294
  • Sugar: 6.9 g
  • Sodium: 1382.9 mg
  • Fat: 16 g
  • Carbohydrates: 22.1 g
  • Protein: 16.6 g
  • Cholesterol: 188.8 mg

Easy Naan Breakfast Pizza

This breakfast naan pizza is the perfect mix of easy and elevated. Crispy naan, rich tomato sauce, gooey mozzarella, and a perfectly baked egg are nestled in a prosciutto “nest.”

It’s the kind of recipe that feels indulgent but is actually well-balanced, giving you protein, healthy fats, and flavor in every bite.

mini naan pizza with avocado slices on top.

You're staring at that extra naan from last night, wondering what to do with it. Or maybe you're just craving a breakfast that feels a little fancy but is actually ridiculously easy. Either way, breakfast naan pizza is about to be your new favorite morning upgrade.

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Ingredients (Serves 2-4)

Each small naan gets a layer of passata for a rich tomato base, then a sprinkle of grated mozzarella, creating little cheesy borders to hold the egg in place. Torn prosciutto adds that salty, savory kick, and after carefully pouring in a fresh egg, a pinch of salt and chili flakes ties it all together.

  • naan breads (store-bought or these super easy homemade naans!)
  • passata, which is basically a tomato sauce, as a base.
  • grated mozzarella (because I cannot imagine a pizza without cheesy elements!)
  • prosciutto, torn into pieces. You can use any kind of ham you like, or even swap it with smoked salmon or diced veggies!
  • eggs - perfect for breakfast or lunch!
  • salt (adjust as needed, prosciutto is salty)
  • chili flakes - I find them the best-looking sprinkles for the eggs 🙂
  • avocado - a creamy and nutritious addition
  • Fresh herbs (such as parsley, basil, or chives, for garnish)

Nutrition Info (Per Naan Pizza, Approximate Values)

  • Calories: ~300-350 kcal
  • Protein: ~18-20g (from eggs, cheese, and prosciutto)
  • Fat: ~18-22g (healthy fats from avocado, protein-rich fats from cheese and prosciutto)
  • Carbs: ~25-30g (from naan and passata)
  • Fiber: ~2-3g (from passata, avocado, and herbs)

This naan breakfast pizza is high in protein and healthy fats, making it filling and energizing. For a lighter option, try whole wheat naan or reduce the cheese slightly. For extra fiber and nutrients, add more veggies like spinach or arugula on top.

If you like eggs and cheese for breakfast, try this amazing halloumi shakshuka recipe!

Instructions

This naan breakfast pizza is a simple yet satisfying way to start your day, combining crispy naan, gooey cheese, and a perfectly baked egg. With just a few ingredients and minimal prep, you’ll have a balanced, protein-packed breakfast ready in under 15 minutes.

Here are your step-by-step instructions on how to make this easy naan pizza:

spreading passata on naans.
  1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Place the naan rounds on the sheet. Brush your naans with olive oil for a crispier base. Spoon 1 tablespoon of passata onto each naan and spread it evenly.
sprinkling naans with grated mozarella and prosciutto.
  1. Step 2: Sprinkle grated mozzarella generously over the passata, forming a slight cheese topping border around the center to help contain the egg. Tear the prosciutto into pieces and arrange them around the cheese border.
pouring raw egg in center of naan.
  1. Step 3: Crack each egg into a small dish first to prevent shell fragments. Carefully pour one egg into the center of each naan, ensuring it stays within the cheese nest.
mini naan pizza baked, egg whites are set and the yolk is runny .
  1. Step 4: Sprinkle lightly with salt (remember, prosciutto adds saltiness) and chili flakes for extra heat. Transfer the baking sheet to the oven and bake for 12 minutes, or until the egg whites are set and the yolk is slightly runny (or fully set, depending on your preference).

Remove from the oven and let cool for a minute. Add avocado slices and sprinkle with fresh herbs like parsley, basil, or chives for extra flavor.

Serve immediately while warm. Perfect for breakfast, brunch, or even a quick savory snack.

Recipe Tips

Preparation

  • Use room temperature eggs – Cold eggs may take longer to cook and could spread unevenly.
  • Create a sturdy cheese nest – Make sure the mozzarella border is thick enough to help contain the egg.
  • Pre-crack eggs in a small bowl – This prevents shell pieces and makes it easier to pour onto the naan without breaking the yolk.

Troubleshooting

  • Eggs running off the naan? – Ensure your cheese border is thick enough or use a slightly deeper naan if available.
  • Eggs not cooking evenly? – If the whites aren’t setting but the yolk is cooking too fast, cover the pizzas loosely with foil for the last few minutes.
  • Cheese browning too much? – Move the baking tray to a lower rack in the oven to slow down browning.
cutting mini pizzas into slices.

Garnish & Serving Ideas

  • Fresh herbs – A sprinkle of chopped cilantro, fresh parsley, or green onions adds color and freshness.
  • Extra crunch – Try red pepper flakes, toasted sesame seeds, or even crispy fried onions.
  • Drizzle it up – A touch of chili oil, pesto, or sriracha can enhance the flavors.
  • Creamy finish – Add a spoonful of mascarpone cheese or serve with a side of diced avocado.

Topping Ideas

Protein

Crispy bacon or turkey sausage – Adds crunch and richness.

Smoked salmon – Pairs well with mascarpone or avocado.

Rotisserie chicken – A hearty, high-protein option.

Cheese

Mascarpone – Creamy and indulgent.

Feta or goat cheese – Tangy and bold.

Parmesan or burrata – For extra depth and creaminess.

Add-Ons

Chopped cilantro, parsley, or green onions – Adds brightness.

Arugula or microgreens – Peppery and fresh.

Diced avocado – Creamy and satisfying.

Chili oil or sriracha – For a bold, spicy kick.

Red pepper flakes – Easy and classic.

taking a bite from pizza slice.

Storage

Fridge – Store leftover naan breakfast pizza in an airtight container for up to 2 days.

Freezer – Not recommended, as the egg texture may become rubbery when thawed.

Reheating

Oven (Best Method) – Bake at 350°F (175°C) for 5-7 minutes until warmed through.

Air Fryer – Heat at 350°F (175°C) for 3-4 minutes for a crispier texture.

Stovetop – Reheat in a covered pan over medium-low heat until warmed through.

Microwave (Fastest, but Least Crispy) – Heat in 20-second intervals until warm.

FAQ

What if my egg runs off the naan?

Make sure your cheese border is thick enough to contain the egg. If needed, press the naan slightly in the center before adding toppings to create a shallow well. Pouring the egg slowly from a small dish also helps control placement.

Can I make this without an egg?

Absolutely! Try topping with scrambled eggs after baking, or swap the egg for more cheese, sautéed mushrooms, or mashed avocado.

Looking for other recipes like this? Try these:

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Naan Breakfast Pizza

naan pizzas on baking sheet.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This easy naan breakfast pizza with baked eggs, prosciutto, and melty mozzarella is the perfect quick and delicious brunch. 

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mix

Ingredients

4 small naan breads (or any naan bread that can hold the eggs)

4 tablespoon passata (1 tablespoon per naan)

½ cup (50g) grated mozzarella (or more, to taste)

4 slices prosciutto, torn into pieces

4 large eggs

¼ teaspoon salt (adjust as needed, prosciutto is salty)

½ teaspoon chili flakes (optional, for heat)

½ avocado, sliced (for garnish)

Fresh herbs (such as parsley, basil, or chives, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Place the naan rounds on the sheet.
  2. Brush your naans with olive oil for a crispier base. Spoon 1 tablespoon of passata onto each naan and spread it evenly, leaving a slight border around the edges.
  3. Sprinkle grated mozzarella generously over the passata, forming a slight cheese topping border around the center to help contain the egg. Tear the prosciutto into pieces and arrange them around the cheese border.
  4. Crack each egg into a small dish first to prevent shell fragments. Carefully pour one egg into the center of each naan, ensuring it stays within the cheese nest.
  5. Sprinkle lightly with salt (remember, prosciutto adds saltiness) and chili flakes for extra heat. Transfer the baking sheet to the oven and bake for 12 minutes, or until the egg whites are set and the yolk is slightly runny (or fully set, depending on your preference).
  6. Remove from the oven and let cool for a minute. Add avocado slices and sprinkle with fresh herbs like parsley, basil, or chives for extra flavor.
  7. Serve immediately while warm. Perfect for breakfast, brunch, or even a quick savory snack.

Nutrition

  • Serving Size:
  • Calories: 307
  • Sugar: 3 g
  • Sodium: 1265.7 mg
  • Fat: 10.1 g
  • Carbohydrates: 32.6 g
  • Protein: 21.9 g
  • Cholesterol: 28.2 mg

Healthy Greek Yogurt Naan

If you’ve been craving soft, fluffy naan without the hassle, this Greek yogurt naan is all you need. Greek yogurt gives the dough that pillowy texture with a hint of tang, plus a protein boost to keep things light but satisfying.

glosyy naans - side shot.

Whether you’re scooping up your favorite hummus or flipping it into a quick naan pizza, this recipe is simple, flavorful, and just a bit healthier. And yep, you can cook it right on your stovetop for those perfect charred spots.

Greek yogurt is the secret to that soft, chewy texture. While traditional naan leans on yeast for fluffiness, Greek yogurt makes the dough tender and adds that subtle tang (without any yeast!). It packs extra protein, making your naan more filling without feeling heavy.

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Ingredients

You probably already have all the ingredients at home. Anyway, I was surprised myself to learn I can cook naan with such a simple list:

All-purpose flour (or gluten-free if needed)

Baking powder

Salt

Plain Greek yogurt (non-fat or whole milk both work—whole milk will give a richer texture)

Optional toppings:

  • Melted butter or ghee
  • Fresh cilantro
  • Garlic for a garlic naan variation

Substitutions:

Flour: You can use self-rising flour and skip the baking powder and salt. Whole wheat flour adds a nuttier flavor but may make the naan denser.

Greek yogurt: Non-fat or whole-milk Greek yogurt works, depending on how rich you want the naan. Regular plain yogurt can be used, but the dough might be stickier—add a little extra flour if needed.

stock of naand on a plate.

Nutritional Information

This naan is lighter and more nutritious than traditional versions, thanks to the protein and calcium from the yogurt.

Per Serving (1 naan):

  • Calories: ~150
  • Protein: 6-8g
  • Carbs: 22g
  • Fat: 2g (more with whole-milk yogurt)
  • Sodium: 220mg
  • Calcium: 10% DV
  • Iron: 6% DV

Using non-fat Greek yogurt keeps it light, while whole-milk Greek yogurt adds healthy fats and richer flavor.

Instructions

Making naan at home doesn’t have to be complicated—this recipe comes together in under 20 minutes with just a few simple steps. No yeast, no waiting for dough to rise, just quick, soft, and delicious naan ready to hit your plate.

dry ingredients in a bowl.

Step 1: In a large mixing bowl, whisk together the flour, baking powder, and salt.

naan dough in a bowl.

Step 2: Add the plain Greek yogurt (non-fat or whole milk) to the dry ingredients. Mix until a shaggy dough forms, then knead in the bowl for about 2-3 minutes until smooth.

rolling dough into flat shape before frying.

Step 3: Transfer the dough to a lightly floured work surface and divide it into 4 equal parts.

side shot - thickness of a rolled dough.

Step 4: Roll each piece into a ball, then flatten it into an oval or rectangular shape about ⅙-inch thick.

bubbles on the surface while frying.

Step 5: Heat a skillet over medium-high heat. Lightly grease it with olive oil. Place one rolled dough piece on the hot pan and cook for 1-2 minutes until bubbles form on the surface.

naan bread flipped in a pan.

Step 6: Flip and cook for another 1-2 minutes until golden and slightly charred in spots. Brush with melted butter or oil and top with herbs, spices, or seeds like garlic or cilantro. Serve warm!

Troubleshooting Tips:

  • Dough too sticky? Add a little extra flour, one tablespoon at a time, until it’s easier to handle.
  • Naan not puffing? Make sure your pan is hot enough. The high heat helps create those signature bubbles.
  • Too dry or tough? You may have overcooked it—try reducing the cooking time slightly or use whole-milk Greek yogurt for extra moisture.
4 naan breads in a baking dish.

Serving Suggestions

This soft, fluffy Greek yogurt naan is incredibly versatile and can elevate any meal. Whether you’re going for classic Indian-inspired dishes or trying something new, here are some tasty ways to serve it:

  • Pair with Curries: Perfect for scooping up rich dishes like tikka masala, chicken curry, or chicken spinach curry.
  • Serve with Biryani: Use naan to soak up the flavorful sauces from a spicy biryani.
  • Wraps & Sandwiches: Fill with grilled kebabs, veggies, and sauces for a flavorful wrap or sandwich.
  • Dips & Spreads: Serve alongside hummus, baba ganoush, or even a sweet chocolate spread for a fun twist.
  • Breakfast Naan: Top with scrambled eggs, avocado, or even make a breakfast sandwich.
  • Soups & Salads: Use naan to dip into hearty soups or pair it with fresh salads for a balanced meal.
  • Naan Pizza: Turn it into a quick pizza by adding sauce, cheese, and your favorite toppings, then bake until bubbly.
pile of mini naans on a plate.

Equipment

You don’t need any fancy tools to make this naan—just a few kitchen basics:

  • Large mixing bowl – This is used to combine and knead the dough.
  • Rolling pin – To flatten the dough evenly (or use a glass if you don’t have one!).
  • Skillet or non-stick pan – A hot surface is key for those bubbly, charred spots. A cast iron skillet is the best, but any other you have at home will work, too.
  • Spatula or tongs – For flipping the naan easily.
  • Pastry brush – To brush on melted butter or oil after cooking (optional but recommended!).

Storage

Storage:

  • Room Temperature: Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days.
  • Refrigerate: For longer storage, keep it in the fridge for up to 5 days.
  • Freeze: Let the naan cool completely before freezing to prevent excess moisture and freezer burn. Stack with parchment paper between each piece and freeze in a sealed bag for up to 2 months.

Reheating:

  • From Frozen: Thaw at room temperature, then reheat using any of the methods above.
  • Stovetop: Warm in a dry skillet over medium heat for 1-2 minutes per side until soft and heated through.
  • Oven: Wrap in foil and heat at 350°F (175°C) for about 5-7 minutes.
  • Microwave: Cover with a damp paper towel and microwave for 15-20 seconds for quick reheating, though it may soften more.
close shot naans.

FAQ

Can I use whole-wheat flour instead of all-purpose flour?

Yes! Whole-wheat flour adds a nuttier flavor and extra fiber, but the naan might be a bit denser. You can also try using half whole-wheat and half all-purpose flour for a balance of softness and flavor.

Do I need a tandoor or special equipment to make naan?

Nope! A cast iron pan, regular skillet, or non-stick pan works perfectly. Just make sure it’s hot enough to create those signature bubbles and light char.

Why isn’t my naan puffing up?

If your naan isn’t puffing, the pan might not be hot enough. Make sure it’s properly preheated before adding the dough. Also, rolling the dough too thin can prevent bubbling.

Looking for other recipes like this? Try these:

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Healthy Greek Yogurt Naan

4 naan breads in a baking dish -top shot.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Soft, fluffy Greek yogurt naan made in under 20 minutes! This easy, no-yeast recipe is perfect for pairing with curries, wraps, or dips.

  • Author: Natalia
  • Prep Time: 7
  • Cook Time: 12
  • Total Time: 19 minutes
  • Yield: 4 1x
  • Category: Breads
  • Method: Frying
  • Cuisine: Indian

Ingredients

Scale
  • 1 cup all-purpose flour (or gluten-free if needed)
  • 1 ⅛ tsp baking powder
  • Just under ½ tsp salt (around 7/16 tsp)
  • ½ cup plain Greek yogurt (non-fat or whole-milk both work—whole-milk will give a richer texture)

Optional toppings:

  • Melted butter or ghee
  • Fresh cilantro
  • Garlic for a garlic naan variation

Instructions

  • Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.

  • Add Yogurt & Knead: Add the plain Greek yogurt (non-fat or whole-milk) to the dry ingredients. Mix until a shaggy dough forms, then knead in the bowl for about 2-3 minutes until smooth.

  • Divide the Dough: Transfer the dough to a lightly floured surface and divide it into 4 equal parts.

  • Roll Out: Roll each piece into a ball, then flatten into an oval or rectangular shape about ¼-inch thick.

  • Cook Until Bubbly: Heat a skillet over medium-high heat and lightly grease with olive oil (just once). Place one rolled dough piece on the hot pan and cook for 1-2 minutes until bubbles form on the surface.

  • Flip & Finish: Flip and cook for another 1-2 minutes until golden and slightly charred in spots. Brush with melted butter or oil and top with herbs, spices, or seeds like garlic or cilantro. Serve warm!

Notes

Troubleshooting Tips:

  • Dough too sticky? Add a little extra flour, one tablespoon at a time, until it’s easier to handle.
  • Naan not puffing? Make sure your pan is hot enough. The high heat helps create those signature bubbles.
  • Too dry or tough? You may have overcooked it—try reducing the cooking time slightly or use whole-milk Greek yogurt for extra moisture.

Nutrition

  • Serving Size:
  • Calories: 151
  • Sugar: 1.5 g
  • Sodium: 306.3 mg
  • Fat: 2.1 g
  • Carbohydrates: 26.6 g
  • Protein: 6.4 g
  • Cholesterol: 4.6 mg

Healthy Berry Crisp [So Easy!]

I love this healthy berry crisp recipe, and I think you’re gonna love it too! It’s packed with fiber from the oats and chia seeds, plus all the antioxidants from the berries – perfect for a sweet treat. The best part? It’s super easy to make, and you can prep it ahead of time if you’re busy.

spoonful of berry crumble.

You can tweak it too—swap the peanut butter if you’re not feeling it, or even try it with coconut oil to keep it dairy-free. Oh, and if you have fresh berries, just make sure they’re dry so it doesn’t get too soggy.

Like in my apple pumpkin crisp recipe, I like adding a little extra cinnamon for warmth, but you do you! This is amazing with a dollop of Greek yogurt or a scoop of vanilla ice cream on top.

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Ingredients and Substitutions

This healthy berry crisp is made with simple, wholesome ingredients, and there are plenty of options to customize it to your preferences.

Rolled oats: Provide a hearty texture and fiber boost. Use certified gluten-free oats if needed. Oat flour can also be used for a finer texture.

Chia seeds: Help absorb moisture and add omega-3 fatty acids and fiber. Ground flaxseed can be used as an alternative.

Frozen berries: Bring natural sweetness and antioxidants. Any mix of blueberries, raspberries, blackberries, strawberries, or cherries works. Fresh berries can be used as well.

Butter: Adds richness and helps create a crispy topping. Swap with coconut oil for a dairy-free option.

Peanut butter: Provides a nutty flavor and healthy fats. Substitute with almond butter, sunflower seed butter for a nut-free option, or hazelnut meal for added richness.

Brown sugar: Sweetens the crisp naturally and adds a hint of caramel flavor. It can be replaced with coconut sugar or cane sugar.

Honey: Offers a natural sweetness and slightly floral taste. Maple syrup is a great alternative for a refined sugar-free version.

Cinnamon: Enhances flavor with a warm, spiced touch. Orange zest or a dash of nutmeg can provide a unique flavor twist.

See recipe card for quantities.

half-eaten berry crisp woth yougurt on a bowl.

Berry Selection

When making this crisp, you have a variety of options to choose from. Fresh or frozen berries both work well, but frozen berries are often more convenient and available year-round.

Popular choices include blueberries, raspberries, blackberries, strawberries, and cherries. Mixed berries offer a great combination of flavors and textures.

If using fresh berries, ensure they are ripe and well-washed.

Frozen berries can be used straight from the freezer without thawing, as they release juices that enhance the crisp’s flavor. Consider seasonal berries for the best taste and nutritional value.

Instructions

This recipe makes 6 servings and requires a baking dish (perfectly 9-inch, but any other will do).

mixing topping indregients in a bowl.

Step 1: Prepare the topping

  1. In a large bowl, combine the rolled oats, softened butter, peanut butter, brown sugar, honey, and a pinch of cinnamon.
  2. Use a spoon or your hands to mix until the ingredients are well combined and form a crumbly texture. The mixture should hold together slightly when pressed between your fingers.
  3. If making ahead, cover the bowl with plastic wrap and refrigerate overnight. This allows the flavors to meld and the topping to firm up. Ensure the butter is softened at room temperature for easy mixing; cold butter may result in an uneven mixture.
berry mix for a crisp.

Step 2: Prepare the berry filling

  1. Place the frozen berries directly into the baking dish, ensuring an even layer. There’s no need to thaw the berries beforehand; they will release juices while baking.
  2. Sprinkle the chia seeds evenly over the berries to help absorb excess juices and add texture.
  3. If you prefer sweeter fruit, consider adding a tablespoon of honey or sugar to the berries.
  4. For fresh berries, rinse and pat them dry thoroughly before use to prevent excess moisture.
oat mixture for crumble.

Step 3: Assemble the crisp

  1. Sprinkle the oat mixture evenly over the berry layer, covering the berries completely.
  2. Gently press the topping down to help it stick together and create a crisp, golden crust.
  3. If desired, sprinkle a little extra brown sugar on top for added caramelization.
oat crisp in a baking dish.

Step 4: Bake and serve

  1. Preheat your oven to 180°C (350°F). Bake for 25-30 minutes, or until the topping is golden brown and the berries are bubbling around the edges.
  2. Check for doneness by inserting a fork into the center; the berries should be tender, and the topping should feel crisp.
  3. Let the crisp cool for 5-10 minutes before serving. This allows the juices to thicken slightly.
  4. Serve warm on its own or with a dollop of Greek yogurt for extra creaminess.

Serving Suggestions

This healthy berry crumble pairs beautifully with a variety of toppings and accompaniments:

  • Greek yogurt: Adds creaminess and a boost of protein.
  • Vanilla ice cream or frozen yogurt: A classic combination for a cool contrast.
  • Whipped cream or non-dairy whipped topping: Light and fluffy for extra indulgence.
  • Drizzle of honey or chocolate: Enhances sweetness and richness.
  • Custard or vanilla pudding: A comforting addition for extra creaminess.
  • Fresh mint leaves: For a pop of freshness and color.
  • Vegan ice cream: A dairy-free option that pairs well with the crisp's flavors.

Enjoy this healthy crumble for breakfast, dessert, or anytime you need a comforting, wholesome treat!

bowl of healthy crisp with greek yogurt.

Variations

This crisp is easy to adapt based on dietary needs and preferences.

To make it gluten-free, use certified gluten-free oats and swap the flour in the topping for oat flour or tapioca flour.

For a nut-free version, replace peanut butter with a seed butter like sunflower butter.

Want to make it dairy-free or vegan? Use coconut oil or a dairy-free butter alternative, and replace honey with maple syrup.

For individual servings, bake the crisp in ramekins for a fun, personalized treat. Try experimenting with seasonal berries or sticking to a single-berry crisp like blueberries or raspberries for a focused flavor profile.

Storage and Reheating

To store leftovers, allow the crisp to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

To reheat, warm individual servings in the microwave for 30-60 seconds or reheat the entire dish in the oven at 180°C (350°F) for 10-15 minutes until heated through and crisp on top.

plating with a spoon.

FAQ

Can I use fresh berries instead of frozen ones?

Yes, fresh berries work well. Just wash and dry them thoroughly to prevent excess moisture.

Can I freeze leftovers?

Yes, store them in an airtight container for up to 3 months.

What can I substitute for peanut butter?

You can use almond butter, sunflower seed butter, or even coconut oil.

How can I prevent a soggy topping?

Ensure the oat topping is evenly distributed and bake uncovered to allow moisture to escape. You can also toast the oats slightly before mixing them for extra crunch.

How do I adjust the sweetness?

You can reduce or increase the brown sugar and honey to your preference. Using sweeter berries like strawberries can also naturally enhance sweetness.

Can I make individual servings?

Yes, divide the mixture into ramekins and bake for 15-20 minutes for a personalized treat.

Can I make this crisp gluten-free?

Yes! Simply use certified gluten-free oats and ensure all other ingredients are gluten-free.

Looking for other recipes like this? Try these:

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Healthy Berry Crisp [So Easy!]

berry crumble with a dollop of yogurt in a bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Healthy berry crisp with oats, chia seeds, and mixed berries. A simple and delicious dessert that's easy to make.

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Oats
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 2 cups (180g) rolled oats
  • 1 tbsp chia seeds
  • 3 cups (400g) frozen mixed berries
  • 1 ½ tbsp (25g) butter, softened
  • 2 tbsp peanut butter
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 pinch cinnamon

Instructions

  • Prepare the topping:
    In a large bowl, combine the rolled oats, softened butter, peanut butter, brown sugar, honey, and cinnamon. Mix well until the ingredients form a crumbly texture that holds together when pressed.

  • Prepare the berry filling:
    Place the frozen berries into a 9-inch baking dish in an even layer. Sprinkle the chia seeds evenly over the berries to help absorb excess juices during baking.

  • Assemble the crisp:
    Evenly distribute the oat mixture over the berries, covering them completely. Gently press down the topping to help it stick together and create a crisp texture when baked.

  • Bake the crisp:
    Preheat the oven to 180°C (350°F). Bake for 25-30 minutes, or until the topping is golden brown and the berries are bubbling around the edges.

  • Cool and serve:
    Let the crisp cool for 5-10 minutes before serving to allow the juices to thicken. Serve warm with your favorite toppings such as Greek yogurt or a scoop of vanilla ice cream.

Notes

No need to thaw the berries. Frozen berries release juices while baking, which helps create a delicious, syrupy filling. Using them straight from the freezer prevents the dish from becoming too watery.

Make it ahead. Assemble the crisp, cover it tightly, and store it in the fridge for up to 24 hours before baking. This allows for a quick dessert when you're short on time.

Customize the sweetness. Adjust the sweetness by adding more or less brown sugar or honey based on your preference and the natural sweetness of the berries.

Achieve the perfect crisp topping. For a crunchier texture, bake the crisp uncovered. If you prefer a softer topping, cover with foil for the first 15 minutes, then uncover to finish baking.

Nutrition

  • Serving Size:
  • Calories: 255
  • Sugar: 13.7 g
  • Sodium: 25.2 mg
  • Fat: 6.5 g
  • Carbohydrates: 40.1 g
  • Fiber: 6.2 g
  • Protein: 6 g
  • Cholesterol: 7.6 mg

Healthy Tiramisu Recipe

Love tiramisu but want a lighter option? This healthy tiramisu recipe delivers all the creamy, coffee-infused goodness you crave with a nutritious twist. It’s simple to make, packed with protein, and perfect for satisfying your sweet tooth—without the guilt!

tiramisu pots - presented on a table.

Tiramisu, a beloved Italian dessert, has been enjoyed for generations thanks to its creamy, coffee-infused layers. Traditionally made with ladyfingers, mascarpone, and sugar, it’s undeniably delicious but often high in calories and fat.

That’s why this light tiramisu recipe is a game-changer—offering the same indulgent flavors with lighter ingredients. By using Greek yogurt for a protein boost and wholegrain crackers for fiber, this version keeps things nutritious without sacrificing the taste too much. Another example of such an approach is this amazing cottage cheese chocolate mousse.

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Ingredients

This recipe relies on simple yet delicious ingredients. Here's what you'll need.

Wholegrain or Graham Crackers
These form the base of the tiramisu, providing a satisfying crunch while soaking up the espresso. They add fiber and a wholesome touch compared to traditional ladyfingers. Substitution: For a gluten-free option, rice cakes can offer a similar effect with a lighter texture.

Espresso
A strong, rich espresso brings that signature coffee flavor to tiramisu. It balances the sweetness and enhances the layers. Substitution: Decaf espresso works well if you're avoiding caffeine, or strong brewed coffee can be a good alternative.

Honey (or Preferred Sweetener)
Honey adds natural sweetness and complements the creaminess of the yogurt and mascarpone. Substitution: Maple syrup, stevia, or chicory syrup can be used based on dietary preferences.

tisamisu ingredients layered on a spoon.

Greek Yogurt
Greek yogurt makes the creamy layer lighter while still providing richness and a boost of protein. It’s tangy and blends perfectly with mascarpone. Substitution: Fat-free Greek yogurt can be used as a lower-calorie option.

Mascarpone Cheese
This adds the classic indulgent texture and flavor to tiramisu, making it smooth and luxurious. Substitution: A mix of Greek yogurt and ricotta can provide a lighter alternative.

Cocoa Powder
The finishing touch brings a deep chocolatey flavor and enhances the dessert's presentation. Choose unsweetened cocoa powder for the best results.

See the recipe card for quantities.

Instructions

layering tiramisu bisquits base.

Step 1: Brew the Espresso - Prepare 100 ml (about ⅓ cup + 1 tbsp) of espresso and let it cool completely. Avoid using hot espresso, as it can make the cracker base too soft.

Step 2: Prepare the Cream Mixture - In a bowl, combine the Greek yogurt and mascarpone cheese. Stir until smooth and creamy. Add the honey and mix well, adjusting the sweetness to your preference.

Step 3: Prepare the Cracker Base - Crumble the crackers into small, even pieces—avoiding crushing them too finely to retain some texture.

Gradually add the cooled espresso to the crumbled crackers, stirring gently to ensure even coating. Use just enough to soften them without making them soggy.

tiramisu in making - adding mascarpone and greek yogurt cream.

Step 4: Assemble the Dessert - Divide the soaked crumbs evenly between serving glasses (such as mason jars, dessert cups, or small bowls) and press it down with the back of a spoon to form a firm base layer.

Step 5: Layer the Cream - Spoon the prepared yogurt-mascarpone mixture over the cracker base, spreading it evenly.

Step 6: Chill the Tiramisu - Cover the glasses and refrigerate for at least 1 hour, or overnight for the best flavor and texture.

Step 7: Finishing Touches - Just before serving, dust the top with cocoa powder using a fine sieve for an even finish.

Optionally, garnish with fresh berries or a sprinkle of dark chocolate shavings for added flavor and presentation.

Serving Tips

Want to make your tiramisu look as good as it tastes? Here’s how to serve it up in style:

  • Layer Smartly: Use clear glass pots or jars to show off those beautiful layers—presentation matters! Alternate colors to create a visually appealing contrast.
  • Chill Before Serving: Letting your tiramisu sit for at least an hour (or overnight) helps the flavors develop and makes it easier to scoop without falling apart.
  • Top it Off: A final dusting of cocoa powder or a few dark chocolate shavings right before serving gives it a fresh, indulgent touch.
  • Portion Control: Small pots make for perfect individual servings—ideal for portioning and keeping things in check.
  • Add a Crunch: Garnish with a whole cracker or a sprinkle of crushed nuts for extra texture and a fun twist.
  • Serve with Style: Pair your tiramisu pot with a side of fresh berries or a shot of espresso for a complete Italian-style experience.
cocoa dusted tiramisu.

Nutritional Information

Each serving of this healthy dessert contains approximately 250-300 calories, depending on your choice of sweetener and yogurt. Thanks to Greek yogurt, it provides around 12-15g of protein, making it a more filling dessert option.

Here's a breakdown of the key nutritional components:

  • Calories: Approximately 250-300 kcal, depending on the sweetener and yogurt used.
  • Protein: Around 12-15g, thanks to Greek yogurt and mascarpone.
  • Carbohydrates: Roughly 50g, primarily from crackers and syrup.
  • Sugar: About 10-12g, coming from natural sweeteners like honey.
  • Fat: 8-16g, with lower amounts if using fat-free Greek yogurt.
  • Cholesterol: Approximately 20mg, lower than traditional recipes.

Expert Tips and Tricks

Making a high-protein tiramisu that tastes just as indulgent as the classic? Totally doable! Here are some expert-approved tips to help you achieve the perfect balance of flavor and texture while keeping it light and nutritious.

Get Creamy with Cottage Cheese: Want a protein-packed boost? Swapping some of the mascarpone for blended cottage cheese can give you a creamy texture while keeping things on the lighter side. It’s a viral trend on TikTok for a reason!

Balance the Flavors: A little cocoa powder goes a long way—dust lightly between layers for that signature Italian-style richness without overpowering the other flavors.

Precision is Key: Always measure ingredients by weight, especially when balancing wet and dry ingredients. This ensures consistency and helps avoid a watery or overly dense tiramisu.

tiramisu serving pots - top view.

Equipment

You don’t need any fancy gadgets to make this healthy dessert, just a few basic kitchen essentials:

  • Mixing bowl: Combine the mascarpone and Greek yogurt into a smooth, creamy mixture.
  • Whisk or spoon: To mix the ingredients effortlessly and achieve the perfect texture.
  • Measuring cups and spoons: To get the right balance of flavors without any guesswork.
  • Serving glasses or jars: Mason jars, dessert cups, or small bowls work great for layering and serving.
  • Sieve or fine mesh strainer: For dusting cocoa powder evenly on top for that classic tiramisu look.
  • Spoon or spatula: To layer the ingredients neatly and press down the cracker base for a firm foundation.

With these simple tools, you'll have everything you need to whip up this delicious treat in no time!

Storage

These healthy tiramisu pots are best enjoyed fresh, but they’ll stay delicious for up to 2 days when stored in an airtight container in the fridge. The flavors actually get better as they sit, so letting them chill overnight is a great idea. Just be sure to keep them covered to prevent the crackers from getting too soft.

For longer storage, freezing isn’t recommended, as it can alter the creamy texture.

tiramisu pots with layers showing through the glass.

FAQ

Can I make this tiramisu without caffeine?

Absolutely! You can use decaf espresso or strong-brewed decaf coffee to keep the classic flavor without the caffeine. Alternatively, chicory coffee makes a great caffeine-free option with a rich, deep taste.

What can I use instead of mascarpone?

If you want a lighter option, try blending Greek yogurt with a little cottage cheese as an alternative. Ricotta can also work for a slightly different texture.

How can I make this recipe gluten-free?

Swap the wholegrain or graham crackers for gluten-free alternatives like rice cakes or gluten-free ladyfinger cookies to keep the texture light and satisfying.

Is this tiramisu low in sugar?

Yes, especially if you use natural sweeteners like honey or maple syrup. To further reduce sugar, you can try stevia, erythritol, or a sugar-free syrup.

Can I make this in advance?

Definitely! This tiramisu actually tastes better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld together perfectly.

Can I use plant-based alternatives?

Yes! Swap the Greek yogurt and mascarpone with dairy-free options like almond or coconut yogurt and plant-based cream cheese for a completely dairy-free version.

Looking for other recipes like this? Try these:

Print

Healthy Tiramisu Recipe

tiramisu pots presented on the table with layers visible.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This healthy tiramisu recipe is creamy, delicious, and made with better-for-you ingredients. A guilt-free treat that's easy to make!

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Dessert
  • Method: Mixing
  • Cuisine: Italian

Ingredients

Units Scale
  • 1 cup crumbled crackers (graham or any other bisks, such as wholegrain)
  • 100 ml (about ⅓ cup + 1 tbsp) espresso, cooled
  • 2 tsp maple syrup or preferred sweetener
  • 2 heaped tablespoon Greek yogurt
  • 1 heaped tablespoon mascarpone cheese
  • Cocoa powder, for dusting

Instructions

Step 1: Brew the Espresso

  • Prepare 100 ml (about ⅓ cup + 1 tbsp) of espresso and let it cool completely. Avoid using hot espresso, as it can make the cracker base too soft.

Step 2: Prepare the Cream Mixture

  • In a bowl, combine the Greek yogurt and mascarpone cheese. Stir until smooth and creamy.

  • Add the honey and mix well, adjusting the sweetness to your preference. If the mixture feels too thick, you can add a splash of plant-based milk to loosen it slightly.

Step 3: Prepare the Cracker Base

  • Crumble the crackers into small, even pieces—avoiding crushing them too finely to retain some texture.

  • Gradually add the cooled espresso to the crumbled crackers, stirring gently to ensure even coating. Use just enough to soften them without making them soggy.

Step 4: Assemble the Dessert

  • Divide the soaked crumbs evenly between serving glasses (such as mason jars, dessert cups, or small bowls).

  • Press the crumbs down with the back of a spoon to form a firm base layer. The base should feel slightly compact but not too dense.

Step 5: Layer the Cream

  • Spoon the prepared yogurt-mascarpone mixture over the cracker base, spreading it evenly. Aim for a thick, creamy layer that balances the base.

Step 6: Chill the Tiramisu

  • Cover the glasses and refrigerate for at least 1 hour, or overnight for the best flavor and texture. Chilling helps the layers set and enhances the taste.

Step 7: Finishing Touches

  • Just before serving, dust the top with cocoa powder using a fine sieve for an even finish.

  • Optionally, garnish with fresh berries or a sprinkle of dark chocolate shavings for added flavor and presentation.

Nutrition

  • Serving Size:
  • Calories: 314
  • Sugar: 18.7 g
  • Sodium: 356 mg
  • Fat: 8.1 g
  • Carbohydrates: 48.5 g
  • Protein: 13.6 g
  • Cholesterol: 18 mg

The Best Cottage Cheese Chocolate Mousse

Craving something creamy, chocolaty, and guilt-free? Let me introduce you to cottage cheese mousse—your new favorite dessert-slash-snack that feels indulgent but is secretly packed with protein.

It’s sweetened naturally, takes just minutes to whip up, and is perfect for anyone balancing a sweet tooth with healthy eating goals.

mousse in a glass.

I get it—cottage cheese in a dessert might sound a bit… unconventional. But trust me on this one. When you blend it, magic happens.

The texture turns silky, the flavor becomes mellow, and suddenly, you’ve got the creamiest mousse that’s just as satisfying as the sugary alternatives (minus the crash).

You can enjoy it as-is, or go wild with toppings like fresh berries, dark chocolate, or even a drizzle of peanut butter.

I love this recipe because of its high protein content (similar to the protein crepes I adore!). It is also great for meal prep if you have busy mornings (just like my favorite overnight oats or nutritious chia pudding).

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Benefits of Cottage Cheese

Cottage cheese is a nutritional powerhouse and a versatile addition to your meals. Here are its top benefits:

  • High in protein: Perfect for muscle repair and keeping you full longer.
  • Low in calories: A great choice for weight management—1 cup of cottage cheese in grams is around 200–225 g and typically has just 200 calories.
  • Rich in calcium: Calcium supports strong bones and teeth.
  • Weight-loss friendly: The best cottage cheese for weight loss is low-fat or fat-free varieties, which are lower in calories but still packed with nutrients.
  • Healthier than cream cheese: So, why is cottage cheese better than cream cheese? It’s lower in fat and higher in protein, making it a smarter, more balanced choice.

Ingredients

Cottage cheese mousse is in a league of its own when it comes to balancing health, simplicity, and indulgence. Unlike traditional chocolate mousse, which leans on heavy cream and sugar for its luxurious texture, this version swaps in cottage cheese—cutting calories and adding a hefty protein boost.

Store-bought protein desserts might seem convenient, but let’s be real: they’re often packed with artificial sweeteners, preservatives, and who-knows-what-else.

With this recipe, you’re in control. Every ingredient is clean, natural, and something you’d actually want to eat. Plus, it’s way kinder to your wallet.

top view of the mousse in a glass.
  • Cottage cheese: Packed with protein and calcium, this is the base that makes your mousse creamy and nutritious.
  • Banana: Naturally sweetens the mousse and adds a smooth, creamy texture. Ripe bananas work best for sweetness.
  • Cocoa powder: Adds rich, chocolaty flavor with minimal calories. Use unsweetened cocoa for the healthiest option.
  • Honey: A natural sweetener that balances the chocolate and banana flavors. Adjust to taste for sweetness control.
  • Vanilla extract: Enhances the overall flavor and brings warmth to the mousse. Use pure vanilla extract for the best taste.

I’ve tested this mousse without the banana, and let me tell you—it just didn’t hit the mark. Cottage cheese can have a decent amount of sodium (often 350–450 mg per ½ cup), and without something to offset it, the result can feel less like a dessert and more, well, savory.

Bananas really are the unsung heroes here. They add natural sweetness, creamy texture, and a nutritional boost that’s hard to replicate. Plus, they keep the recipe balanced without needing loads of extra honey or syrup.

spoonful of chocolate mousse above the dish. showing the texture.

Substitutions

Banana: → Swap with avocado for a low-carb option or frozen berries for a tangy twist.

Cocoa powder: → Use cacao powder for a stronger chocolate flavor and added antioxidants.

Honey: → Replace with chicory syrup for a lower-sugar alternative, or stevia for a completely sugar-free version.

Vanilla extract: → Use almond extract for a nuttier flavor or omit if adding other flavor enhancers.

Instructions

So, grab your blender. Let’s make something delicious—and totally worth it.

a hand holding a blender with cottage cheese and other ingredients.
  1. Step 1: Add all the ingredients into a blender or food processor. Blend until smooth and creamy. Stop and scrape down the sides if needed.
top view inside the blender dish.
  1. Step 2: Taste and adjust sweetness if desired (add a drizzle of honey or a pinch of cocoa). Spoon into serving bowls or jars.

Enjoy immediately, or refrigerate for 30 minutes for a chilled mousse texture.

Hint: Use a ripe banana for optimal sweetness.

Serving Suggestions

This mousse is as versatile as it is delicious! Here are some ideas to inspire you:

Make it a Parfait: Layer the mousse with granola, fresh berries, or a drizzle of fruit compote in a glass for an elegant treat that’s perfect for brunch or dessert.

Top it Off: Sprinkle with dark chocolate shavings, cacao nibs, or crushed nuts like almonds or hazelnuts. These add crunch and a touch of indulgence.

For Fruit Lovers: Pair it with sliced bananas, strawberries, or raspberries for a fresh, vibrant flavor boost.

Spread it: Use the mousse as a creamy spread on whole-grain toast or rice cakes for a high-protein breakfast or snack.

Healthy Dessert Dip: Serve it as a dip for apple slices, pear wedges, or even pretzels for a sweet-and-salty combo.

Frozen Treat: Pop the mousse into popsicle molds and freeze for a refreshing, high-protein ice cream alternative.

Crepe Filling: Use it as a filling for crepes or rolled pancakes to make breakfast feel extra special.

Smoothie Bowl Upgrade: Spoon dollops of mousse onto your smoothie bowl for added creaminess and protein.

top view of serving suggestion with cacao nibbles and yogurt.

Variations

  • Berries: Add fresh or frozen strawberries or raspberries for a fruity twist.
  • Nutty: Swirl in almond or peanut butter for a richer flavor.
  • Mocha: Add 1 teaspoon instant coffee or espresso powder.
  • Spiced Chocolate: Sprinkle cinnamon or chili powder for a warm kick.

Equipment

All you need to make this mousse is a blender or food processor for a smooth texture. A high-speed blender works best, but an immersion blender can do the job in a pinch. Use a spatula to scrape down the sides and ensure everything blends evenly.

For storage, airtight containers or jars with lids are essential to keep it fresh and easy to grab later.

Storage

One of the best things about this recipe is how well it stores, making it perfect for meal prep or enjoying later. Once blended, transfer the mousse into an airtight container or individual serving jars to keep it fresh. It will stay good in the refrigerator for up to 2 days.

If you’d like to make a bigger batch, you can freeze it too! For a frozen treat, pour the mousse into popsicle molds or a freezer-safe container. When you’re ready to enjoy, let it thaw for about 15–20 minutes. Alternatively, you can blend it again after thawing to restore its original smooth consistency.

side view of storage glass dishes.

Top Tip

Avoid adding fresh fruit toppings or granola before storing, as these can lose their texture or make the mousse watery. Instead, add toppings just before serving for the best results.

FAQ

What is the difference between mousse and pudding?

Mousse is lighter and airy while pudding is creamier and denser, thickened with cornstarch or eggs. Both are rich, but mousse has a more delicate texture.

Can you mix protein powder with cottage cheese?

Yes, you can mix protein powder into cottage cheese for a high-protein snack. Blend it for a smooth, mousse-like texture, or stir it in for a thicker, more textured option.

Can you freeze cottage cheese mousse?

Yes, you can freeze it, but the texture may become grainy upon thawing. Blend it again after thawing to restore its original smooth consistency.

Why is my mousse too runny?

Too much liquid or watery cottage cheese can make it runny. Try reducing added liquids, chilling longer, or blending in chia seeds to thicken.

Why is my mousse too thick?

If it's too dense, add a splash of milk or blend longer for a smoother texture. Using creamier cottage cheese can also help.

Why is my mousse grainy?

Graininess happens with chunky cottage cheese or not blending enough. Use a high-speed blender and blend until completely smooth.

Can I make this mousse dairy-free, vegan, or nut-free?

Yes! For a dairy-free or vegan version, use plant-based cottage cheese or silken tofu, and swap milk for almond, oat, or coconut milk. To keep it nut-free, opt for dairy or oat milk instead of nut-based options and avoid nut butter.

Looking for other recipes like this? Try these:

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The Best Cottage Cheese Chocolate Mousse

close top view of the mousse in a glass dish.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Creamy cottage cheese mousse: a high-protein, low-sugar treat made with banana, cocoa, and honey. Quick, healthy, and indulgent!

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 2
  • Total Time: 7 minutes
  • Yield: 2 1x
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Ingredients

Units Scale
  • 1 cup (225 g) cottage cheese
  • 1 large ripe banana
  • 1 tbsp cocoa powder
  • 1 ½ tbsp honey (or chicory syrup for lower sugar)
  • 1 tsp vanilla extract

Instructions

  1. Add all the ingredients into a blender or food processor. Blend until smooth and creamy. Stop and scrape down the sides if needed.
  2. Taste and adjust sweetness if desired (add a drizzle of honey or a pinch of cocoa).
  3. Spoon into serving bowls or jars. Enjoy immediately, or refrigerate for 30 minutes for a chilled mousse texture.

Notes

  • Use ripe banana for natural sweetness or add extra sweetener if needed.
  • Blend thoroughly to remove any cottage cheese texture for a silky mousse.
  • Each serving is about ⅔ cup (150–175 g).
  • Chill the mousse for at least 30 minutes for the best texture.
  • Add fresh fruit, granola, or a drizzle of honey for extra flavor.

Nutrition

  • Serving Size:
  • Calories: 212
  • Sugar: 26.2 g
  • Sodium: 350.1 mg
  • Fat: 3.1 g
  • Carbohydrates: 35.9 g
  • Protein: 13.1 g
  • Cholesterol: 13.6 mg

High Protein Crepes

Protein crepes are the ultimate combination of indulgence and nutrition. Unlike traditional crepes that rely heavily on refined flour and sugar, these are designed to keep you fueled and satisfied while still tasting amazing.

three crepes fold into triangles on a plate.

Let’s be honest: we’ve all been there. You’re craving something delicious for breakfast, but the usual suspects—pancakes or waffles—feel too heavy. Enter protein crepes, the hero of healthy breakfasts!

Packed with high-quality protein, they’re an excellent choice for anyone looking to support muscle recovery, curb cravings, or simply enjoy a balanced breakfast.

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Ingredients

This recipe is all about keeping it simple while packing in plenty of flavor and protein. With just a handful of ingredients, you can whip up crepes that are light and delicious.

Protein

When it comes to protein crepes, the star of the show is, you guessed it, the protein. The protein in this recipe is pulling double duty!

  • The scoop of protein powder is the MVP, adding a big protein punch while keeping things light.
  • Meanwhile, Greek yogurt sneaks in even more protein and gives the batter a creamy, dreamy texture.
  • And let’s not forget the egg—it’s the glue that holds everything together and keeps the crepes nice and fluffy.

For more high-protein breakfasts check out these healthy smoothies and shakes recipes or my absolutely favorite Biscoff protein bliss balls!

Flour

This recipe keeps it simple but flexible with oat flour or good ol’ all-purpose flour. If you’re using oat flour, you’ll get a slightly nuttier flavor and a boost of fiber (bonus!). All-purpose flour, on the other hand, keeps things super smooth and traditional.

Sweeteners

Sweetener isn’t technically in the batter, but a ½ teaspoon of vanilla extract turns it into a sweet crepe dream. It’s subtle, but it adds just enough flavor to feel indulgent without overdoing it.

Liquid

Almond milk keeps the batter light and adds a subtle nuttiness that pairs perfectly with both sweet and savory crepes. If you prefer dairy milk, you’ll get a slightly richer flavor—your choice!

See the recipe card for quantities.

stack of crepes on the plato, top shot.

Protein Powder Recommendations

Choosing the right protein powder can make or break your crepe experience, so it’s essential to pick one that aligns with your taste and dietary needs.

Whey protein is a popular choice because it blends smoothly and creates a fluffy, pliable texture.

If you’re looking for a plant-based option, consider pea or hemp protein, which are packed with nutrients and work well in recipes that call for slightly denser batter.

For flavor, vanilla protein powder is a versatile choice that complements both sweet and savory fillings, while unflavored protein powders allow you to add spices or herbs without interference.

Be mindful of the protein-to-carb ratio and any added sugars—ideally, you want a powder that keeps things light and nutritious.

If you're unsure, start with small batches to see how the powder impacts texture and flavor.

Dietary Modifications

Do you have dietary needs? No worries, crepes are super adaptable!

  • Going gluten-free? Swap regular flour for a mix of almond and tapioca flour—your crepes will still be soft and delicious.
  • Dairy-free? Trade milk for almond or oat milk, and use coconut oil instead of butter.
  • Need to keep carbs low? Almond flour and a dash of psyllium husk can work magic.

Whatever your diet, crepes have your back—and they’re here to make sure you never feel left out of the breakfast table.

Instructions

wet ingrediesnt in a bowl.
  1. Step 1: In a mixing bowl, whisk together the egg, Greek yogurt, and milk until smooth and well combined.
dry ingredients being fold into the wet ingrediesnt in a bowl with a whisk.
  1. Step 2: Gradually add the protein powder, oat flour, vanilla extract (if using), and salt. Mix until the batter is smooth and pourable. Add more milk if needed to adjust the consistency.
crepe frying on the pan.
  1. Step 3: Heat a nonstick pan over medium heat and lightly grease with a cooking spray. Pour about ¼ cup of batter into the pan, swirling it quickly to coat the surface in a thin layer. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is golden. Flip carefully and cook for another 30-60 seconds.
stack of crepes on the plato, top shot.
  1. Step 4: Stack cooked crepes on a plate and cover with a towel to keep warm. Add your favorite fillings, fold or roll, and serve immediately.

Hint: While cooking, watch for the edges to dry out and start lifting slightly from the pan. That’s your crepe waving, “Hey, I’m ready to flip!”

Crepe Troubleshooting

Okay, so not every crepe will be a masterpiece, and that’s totally fine. Let’s fix the common hiccups!

Is your batter too thick, making your crepes feel like mini pancakes? Just whisk in a splash of milk until it’s pourable, like heavy cream.

Too thin? Add a sprinkle of flour and mix it back to balance.

If your crepes are sticking to the pan, it’s time to re-evaluate your oil game—just a dab will do, and make sure your pan is nice and hot before pouring in the batter.

Tearing when you flip? That’s a sign your crepes might be too thin or you’re flipping too soon (patience, my friend!).

And hey, if your first crepe looks like it’s been through a food fight, don’t worry—it’s called the “sacrificial crepe” for a reason. By the second one, you’ll be nailing it.

Variations

When it comes to sweet crepes, the sky’s the limit—and by sky, I mean whatever’s in your fridge. Love a classic? Pile on some fresh berries and a drizzle of honey or maple syrup. Feeling fancy? Try a dollop of Greek yogurt, a sprinkle of granola, and a few dark chocolate shavings for that "brunch at a trendy café" vibe.

Equipment

Let’s talk tools! You don’t need fancy gadgets to make crepes, but a few key items will make life a whole lot easier. First up, a good non-stick pan is your BFF—it’s like the secret weapon for perfect flips.

If you’ve got a crepe pan, great! But if not, a regular skillet works just fine. You’ll also need a whisk to keep that batter silky smooth (because no one likes surprise flour lumps).

Bonus points if you have a crepe spreader, but honestly, tilting the pan like you’re doing a dance move works just as well. Oh, and don’t forget a spatula that’s thin and flexible—because flipping a crepe with a spoon? Yeah, let’s not go there.

Simple tools, pro results. You’ve got this!

crepes on a plate with cocoa topping.

Storage

First, let those crepes cool completely—stacking them while they’re warm is a one-way ticket to Sticky Town. Once they’ve cooled, pop a sheet of parchment paper between each one, stack them neatly, and store them in an airtight container in the fridge for up to 3 days.

Feeling ambitious? Freeze them! Just make sure they’re wrapped tight to avoid freezer burn (nobody likes frosty crepes). To reheat, a quick spin in a hot skillet will bring them back to life—soft, warm, and ready for action.

Top Tip

If your first crepe looks like it’s been through a food fight, don’t worry—it’s called the “sacrificial crepe” for a reason. By the second one, you’ll be nailing it.

FAQ

Can I use flavored protein powder?

Absolutely! Vanilla works for sweet crepes and unflavored is your BFF for savory options. Chocolate? Go ahead—who doesn’t want chocolate crepes for breakfast?

Why does my first crepe always flop?

Ah, the sacrificial crepe. It’s basically a rite of passage. Blame it on the pan adjusting to the heat or just call it "a chef’s snack" and move on.

How long does the batter last in the fridge?

About 2-3 days, but don’t wait too long. Fresh batter = happy crepes.

Can I freeze cooked crepes?

Yes! Stack them with parchment paper in between, freeze them in a sealed bag, and thank yourself later when you’ve got instant crepes on demand.

Looking for other recipes like this? Try these:

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Protein Crepes

three crepes fold into triangles on a plate.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Enjoy these delicious and nutritious protein crepes, made with protein powder and Greek yogurt for a high-protein breakfast or snack!

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 3 1x
  • Category: Pancakes and Muffins
  • Method: Frying
  • Cuisine: French

Ingredients

Units Scale
  • 1 large egg
  • 2 tbsp (15g) oat flour (or all-purpose flour)
  • 1 scoop (30g) vanilla or unflavored protein powder
  • ¼ cup (60g) plain Greek yogurt
  • ¾ cup (180ml) unsweetened almond milk (or any milk of choice)
  • ½ tsp vanilla extract (optional, for sweet crepes)
  • Pinch of salt

Instructions

Prepare the Batter:

  • In a mixing bowl, whisk together the egg, Greek yogurt, and milk until smooth and well combined.
  • Gradually add the protein powder, oat flour, vanilla extract (if using), and salt. Mix until the batter is smooth and pourable. Add more milk if needed to adjust the consistency.

Cook the Crepes:

  • Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with a small amount of oil or cooking spray.
  • Pour about ¼ cup of batter into the pan, swirling it quickly to coat the surface in a thin layer.
  • Cook for 1-2 minutes, or until the edges begin to lift and the bottom is golden. Flip carefully and cook for another 30-60 seconds.

Fill and Serve:

  • Stack cooked crepes on a plate and cover with a towel to keep warm.
  • Add your favorite fillings, fold or roll, and serve immediately.
    •  

Notes

  • The batter should be smooth and pourable, like heavy cream, for the perfect consistency.
  • Resting the batter for 10-15 minutes helps avoid tearing and makes crepes easier to cook.
  • The first crepe often helps you test the pan temperature and batter consistency, so don’t stress if it’s not perfect.
  • Keep cooked crepes stacked under a towel to stay warm and soft.
  • Oat flour adds fiber, while all-purpose flour gives a smoother texture—choose based on your preference.

Nutrition

  • Serving Size:
  • Calories: 111
  • Sugar: 1.2 g
  • Sodium: 890.1 mg
  • Fat: 4 g
  • Carbohydrates: 7.2 g
  • Protein: 10.8 g
  • Cholesterol: 66.2 mg

Beets Pineapple Smoothie w/ Spinach

Beets pineapple smoothie is perfect for mornings when you want something quick, nourishing, and refreshing. The beets give you a natural energy boost, the pineapple adds a touch of sweetness, and the spinach sneaks in extra greens to keep you feeling good all day.

beet smoothie in a glass.

The combination of earthy beets and sweet pineapple makes this smoothie refreshing and delicious, without being too sugary. It’s the kind of balance that makes healthy eating feel exciting and totally doable.

When mornings are busy, this smoothie comes together fast, giving you something nourishing with minimal effort. Blend it up in minutes, and you’ve got a breakfast that’s both satisfying and good for you.

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top view of beet pineapple smoothis in a glass.

Ingredients

This smoothie is made with simple, everyday ingredients you probably already have—sweet fruit, leafy greens, and a few pantry staples—but it’s easy to swap things around if you’re missing something!

Beet – The star of the show, adding an earthy flavor and vibrant color. Substitute with pre-cooked beetroot or frozen beet chunks for convenience.

Pineapple – Brings natural sweetness and tropical vibes. Substitute with mango or fresh orange slices for a similar flavor profile.

Banana – Adds creaminess and a touch of sweetness. Substitute with avocado for creaminess or frozen pear for sweetness.

Spinach – Sneaks in greens without overpowering the taste. Substitute with kale, Swiss chard, or baby arugula.

Milk – Makes the smoothie creamy and smooth. Substitute with almond milk, oat milk, or water for a lighter option.

Chia Seeds – Boosts fiber and omega-3s. Substitute with flaxseeds or hemp seeds for a similar nutrient profile.

See the recipe card for quantities.

hand holding a glass full of smoothie.

How to Prepare Beets for a Smoothie

  1. Choose Your Beets: Pick fresh, firm beets with smooth skin. Smaller ones are often sweeter and less earthy in flavor.
  2. Wash and Peel: Rinse the beets thoroughly to remove dirt. Use a vegetable peeler or a sharp knife to remove the skin. If the skin is thin and tender, you can skip peeling for added fiber.
  3. Raw Beets: For a stronger beet flavor and maximum nutrients, dice the raw beet into small pieces so it blends smoothly. You’ll need a high-powered blender for the best results.
  4. Cooked Beets: If you prefer a milder, sweeter flavor, steam, roast, or boil the beet until tender. Let it cool before adding it to your smoothie. Pre-cooked beets (store-bought vacuum-sealed ones) are also a convenient option.
  5. Freezing Option: For an icy, thicker smoothie, cut the beet into small chunks and freeze them ahead of time.

Once prepped, toss the beets into your blender with your other ingredients and enjoy!

Instructions

nutribullet blender glass filled with ingredients.
  1. Step 1: Add the beet, pineapple chunks, banana, spinach, milk, and chia seeds (if using) to a blender.
nutribullet blender in work filled with pink smoothie.
  1. Step 2: Blend on high until creamy and vibrant. Pour into a glass and drink immediately.

Hint: For the smoothest texture, chop your beet into small pieces or pre-cook it if your blender isn’t super powerful—it makes blending a breeze!

Variations

Want to take your smoothie to the next level? These simple extras pack a punch!

Spirulina Powder – A nutrient-dense superfood that supports energy and wellness.

Protein Powder – Adds fullness and supports muscle recovery, perfect for a meal-worthy smoothie. If you are looking for other high-protein recipes, check out this watermelon shake or even pina colada smoothie!

Fresh Ginger – A spicy kick that keeps things refreshing.

Lemon Juice – Brightens flavors and adds a boost of vitamin C.

Coconut Water – Hydrating and rich in electrolytes, with a subtle tropical vibe.

Flaxseeds – Loaded with fiber and omega-3s.

two glasses with pink smoothie on the table with beets nearby.

Equipment

You’ll need just a few basic kitchen tools for this smoothie:

  • A blender – A high-powered blender works best for a smooth, creamy texture, especially with raw beets.
  • A cutting board and knife – For chopping the beet, pineapple, and any other fresh ingredients.
  • Measuring cups/spoons – To portion out your ingredients, if needed.
  • A peeler (optional) – For peeling the beet if you’re using raw ones.

That’s it—simple and straightforward!

Storage

This smoothie is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 24 hours—just give it a good shake or stir before drinking.

If you want to meal prep, pour it into freezer-safe jars or ice cube trays and freeze for up to 3 months.

When you’re ready to enjoy, thaw it in the fridge overnight or blend the frozen cubes with a splash of liquid for a quick refresher!

FAQ

Is beetroot and pineapple a good combination?

Yes! The earthy flavor of beetroot pairs beautifully with the natural sweetness of pineapple, creating a balanced, refreshing drink that’s both delicious and nutritious.

Should I drink this smoothie before or after a workout?

You can drink it before a workout for an energy boost from the natural sugars and nitrates or after a workout to replenish your body with nutrients.

Looking for other recipes like this? Try these:

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Beets Pineapple Smoothie w/ Spinach [No Yogurt]

beet smoothie in a glass.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Beets pineapple smoothie is perfect for mornings when you want something quick, nourishing, and refreshing.

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 2
  • Total Time: 7 minutes
  • Yield: 2 1x
  • Category: Smoothie
  • Method: Blending
  • Cuisine: American

Ingredients

Scale
  • 1 small beet (peeled and diced, raw or cooked)
  • 1 cup pineapple chunks (fresh or frozen)
  • 1 small banana (fresh or frozen, for creaminess)
  • 1 cup milk (dairy or unsweetened non-dairy, such as almond or oat milk)
  • 1 handful fresh spinach (about 1 cup)
  • 1 teaspoon chia seeds (optional, for extra fiber and omega-3s)
  • Ice cubes (optional, for a chilled texture)

Instructions

  • Prep the beet. If using raw beet, peel and dice it into small pieces. If cooked, ensure it has cooled.
  • Add the beet, pineapple chunks, banana, milk, spinach, and chia seeds (if using) to a blender. Add ice cubes or a splash of milk if the smoothie is too thick.
  • Blend on high until creamy and vibrant.

Pour into a glass and drink immediately.

Notes

Chop the beet into small pieces or use pre-cooked beets if your blender isn’t high-powered. This ensures a creamy texture without chunks.

Adjust the sweetness by adding more pineapple or a natural sweetener like chicory syrup if needed.

Freeze smoothie leftovers in ice cube trays for an easy grab-and-blend option later—just add a splash of liquid and blend again!

Nutrition

  • Serving Size:
  • Calories: 216
  • Sugar: 41.7 g
  • Sodium: 119.8 mg
  • Fat: 0.5 g
  • Carbohydrates: 49.6 g
  • Protein: 6.6 g
  • Cholesterol: 2.5 mg

Make Healthy Pad See Ew at Home - Easy & Tasty

Craving takeout but want to keep it wholesome? This healthy Pad See Ew brings all the bold, smoky flavors you love in a lighter, balanced version. Packed with tender chicken, crisp veggies, and rice noodles coated in a savory sauce, this Pad See Ew recipe is a satisfying and balanced way to fuel your day.

pad see ew noodles in a bowl with lime wedges.

Why cook these Thai stir fried noodles at home when you can just order them? Well, let’s be real—takeaway can be a bit of a gamble. You never really know how much oil, sugar, or salt they’re throwing in, and the portion sizes? They’re not exactly designed with balance in mind.

It’s your chance to create a healthy fakeaway loaded with fresh veggies, lean protein, and just the right balance of smoky, savory goodness. Plus, you can make it as light or hearty as you need—perfect for weight loss and feeling good without sacrificing flavor!

I love cooking fakeaways at home! For example, this Asian Buddha Bowl is also a great choice for a light meal.

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What is Pad See Ew?

It’s a classic dish in Thai cuisine, known for its rich, smoky flavors and satisfying bite. Pronounced "pad see you," this Thai stir-fried noodle dish combines chewy rice noodles with fresh veggies, tender chicken, and a savory-sweet soy-based sauce.

Oh, the eternal noodle debate: Pad Thai vs. Pad See Ew! Both are staples of Thai cuisine, but they’re like two totally different personalities:

  • Pad Thai is the vibrant, tangy one in the room—made with thin rice noodles tossed in a tamarind-based sauce that’s sweet, sour, and just a little nutty.
  • Pad See Ew, on the other hand, is the cool, smoky cousin. It uses wider rice noodles, coated in a savory soy-based sauce that’s sweet but more understated.

So, which one wins? If you’re all about bold, bright flavors, Pad Thai is your jam. But if you’re in the mood for something smoky, savory, and just a touch sweet, Pad See Ew will hit the spot!

pad see ew in a wok.

Ingredients

Let’s break down the essential ingredients for making an authentic Pad See Ew recipe.

  • Wide rice noodles (sen yai): Fresh is best, but dried rice noodles work if soaked properly. These chewy noodles are the star of stir-fried noodles and are perfect for soaking up the sauce.
  • Broccolini (tenderstem broccoli) - add that great crunch and freshness. Chinese broccoli (kai lan) is actually the correct option but it is not always easy for me to find them.
  • Chicken, beef, or shrimp: Your protein of choice, stir-fried until tender.
  • Eggs: Stirred into the noodles for added richness and texture.
  • Light soy sauce: For a salty, umami-rich base in the Pad See Ew sauce.
  • Oyster sauce: Adds depth and a subtle sweetness to balance the flavors.
  • Dark soy sauce: For a smoky flavor and that signature caramelized color.
  • Vegetables: carrots or bell peppers are great for extra crunch and color if you want to make a more veggie-packed version.
  • Olive oil: for high-heat stir-frying without overpowering the dish.
  • Garlic: A must for that aromatic base in any good stir fry.
  • Seasoning: salt, black or white pepper.
  • Garnishes: add chili flakes, fresh Thai chilies, lime wedges, or chopped cilantro for extra flavor and a vibrant look. Optional add-ons like crushed peanuts, fried shallots, or sesame seeds can add texture and a nutty twist to your dish!

You can find most of these ingredients at your local grocery store, but Asian grocery stores are your best bet for fresh rice noodles and authentic sauces. With everything prepped, this becomes a quick, flavorful, and totally satisfying dish!

See the recipe card for quantities.

Pad See Ew nutrition facts

A typical serving has 400-800 calories, depending on oil and sauce amounts.

  • Protein: 20-30g from chicken, beef, or shrimp.
  • Carbs: 40-60g from wide rice noodles.
  • Fat: 15-20g, depending on the oil used.
  • Fiber: 4-6g from veggies.

Homemade versions are lighter, letting you cut calories and boost veggies for a balanced, flavorful meal!

Instructions

Follow these instructions for an easy Pad See Ew recipe!

mixing the sauce in a small bowl.

Step 1: Make the Sauce and Prep the Noodles - In a small bowl, mix light soy sauce, oyster sauce, dark soy sauce, your preferred sweetener, and one tablespoon of water. Stir until combined, taste, and adjust as needed. After, soak your noodles in water as per package instructions.

browning the chicken.

Step 2: Brown the Chicken - Heat the oil, in a large wok or skillet over medium heat. Add thinly sliced chicken breast and stir-fry for about 3-4 minutes, until fully cooked and lightly browned. Remove the chicken from the wok and set it aside.

vegetables stir frying in a wok.

Step 3: Stir-Fry the Vegetables - In the same wok, heat another tablespoon of oil. Add minced garlic (about two cloves) and stir-fry for about 20 seconds, until fragrant. Add chopped broccoli, sliced bell pepper, and carrots. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

poured eggs to half of the wok.

Step 4: Combine Chicken Vegetables and Eggs - Return the cooked chicken to the wok, mixing it with the stir-fried vegetables. Toss everything together to distribute the flavors evenly, and cook for about 1-2 minutes. Push everything to one side of the skillet, add ½ teaspoon oil (if needed), and add beaten eggs.

mixing rice noodles in a wok with eggs and veggies.

Step 5: Add the Noodles and the Sauce - Add the soaked rice noodles to the wok and pour the prepared sauce over the top. Gently toss everything together to coat the noodles and evenly distribute the eggs and sauce.

stir fry noodles in a wok.

Step 6: Stir-Fry and Serve - Stir-fry everything together for 2-3 minutes, letting the noodles absorb the sauce and develop a slightly smoky flavor. Serve and enjoy!

Add chili flakes or lime on the side for extra flavor!

Hint: Soak dried rice noodles just until tender and slightly firm—they’ll soften more during stir-frying. Over-soaked noodles can break apart or turn mushy!

Substitutions

If you’re looking to adapt Pad See Ew for dietary preferences or restrictions, here are some great alternatives:

Vegetable Swaps: If you can’t find broccoli stems, use broccolini, kale, or even snap peas as a substitute.

Noodles: Swap traditional wide rice noodles with zucchini noodles or shirataki noodles for a low-carb option.

Oyster Sauce Substitute: Use vegetarian oyster sauce or a mix of soy sauce and mushroom extract for a vegan-friendly alternative.

Gluten-Free Option: Replace soy sauce with tamari to keep it gluten-free.

Vegetarian Pad See Ew: Replace chicken with tofu or double up on vegetables for a plant-based version. Replace oyster sauce with vegetarian oyster sauce or hoisin sauce for a plant-based alternative.

Variations

Pad See Ew is a super versatile dish, and there’s a variation for everyone!

  • Vegetarian Pad See Ew: Skip the meat entirely and load up on tofu or mushrooms for protein. Use soy sauce instead of oyster sauce to keep it vegetarian-friendly.
  • Shrimp Pad See Ew: Swap chicken for shrimp or prawns adding them near the end of cooking to avoid overcooking. Their briny flavor balances the sweet soy sauce beautifully.
  • Seafood Pad See Ew: Mix it up with shrimp, squid, or scallops. Cook them separately before adding them to avoid overcooking in the stir-fry.
  • Pork Pad See Ew: Use thinly sliced pork instead of chicken. Marinate it lightly in soy sauce for added flavor before stir-frying.
  • Duck Pad See Ew: Replace chicken with sliced cooked duck for a rich, savory variation. The duck pairs especially well with the smoky sauce.
  • Spicy Pad See Ew: Add fresh chili, chili flakes, or chili oil directly to the sauce. If you like it fiery, you can even toss in some Thai bird’s eye chilies while stir-frying.

Alternative Sauces and Seasonings for Pad See Ew

If you want to adjust the flavor of your Pad See Ew, try these sauce and seasoning swaps:

  • Sweetness: Use honey, brown sugar, or coconut sugar instead of white sugar for a more natural sweetness.
  • Soy Sauce Substitute: For a richer flavor, use dark soy sauce or tamari for a gluten-free option.
  • Spicy Kick: Add sriracha, chili garlic paste, or a splash of chili oil for more heat.
  • Umami Boost: Incorporate a dash of fish sauce or miso paste for a deeper, savory profile.
  • Tangy Notes: A splash of rice vinegar or lime juice adds brightness and balances the savory flavors.

Equipment

  • Wok: Essential for even heat distribution and achieving the smoky "wok hei" flavor. A large skillet can work as a substitute.
  • Tongs or spatula: For tossing noodles and mixing ingredients evenly.
  • Sharp knife: To slice chicken and vegetables thinly for quick cooking.
  • Mixing bowl and measuring spoons: For preparing the sauce accurately.
  • Heatproof bowl: Necessary for soaking dried rice noodles, if using.

With these tools, you’ll have everything you need to make a perfect Pad See Ew at home!

thai fakeaway noodles in a bowl.

Storage

Storing:
Leftover Pad See Ew can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some sauce as they sit, so it’s best to eat it fresh if possible. Freezing is not recommended because the rice noodles can become mushy and lose their chewy texture after thawing.

Reheating:
To reheat, use a skillet or wok on medium heat rather than a microwave. Add a splash of water or a touch of soy sauce to loosen the noodles and stir-fry until heated through.

If using a microwave, reheat in short intervals (30 seconds) and stir to ensure even heating, but the texture may not be as good.

Make-Ahead Tip:
If you plan to make it ahead, keep the sauce, noodles, and stir-fried components separate in the fridge. Combine and stir-fry everything just before serving for the freshest flavor and texture!

Top Tip

Use a super-hot wok or skillet and work quickly to achieve that smoky, charred flavor (wok hei). It’s the secret to making your Pad See Ew taste like it came straight from a Thai street vendor!

FAQ

Is Pad See Ew a part of clean eating?

Pad See Ew can be a healthier option when made at home. By using lean protein, and fresh veggies, and controlling the oil and sauce, it becomes a balanced, nutritious meal. Traditional versions from restaurants may be higher in calories and sodium due to added oil and sauces, but homemade versions give you complete control.

How many calories are in Pad See Ew?

Calories in Pad See Ew vary depending on portion size and ingredients. A typical serving can range from 400 to 800 calories. Homemade versions, like this recipe, tend to be on the lower end, especially with less oil and extra veggies.

Is Drunken Noodle or Pad See Ew healthier?

It depends on how they’re prepared. Drunken Noodles (Pad Kee Mao) are often spicier and use more oil, while Pad See Ew has a milder, soy-based sauce. If you prioritize lower calories and less spice, Pad See Ew might be the better choice, especially when made at home with lighter ingredients.

What is Pad See Ew sauce made of?

Pad See Ew sauce is a simple, savory mix of light soy sauce, oyster sauce, dark soy sauce (optional for color), sugar, and a bit of water. This blend gives the dish its signature smoky-sweet flavor.

Is Pad Thai or Pad See Ew healthier?

Both can be healthy depending on the preparation, but Pad See Ew is often lower in sugar compared to Pad Thai, which has a sweeter tamarind-based sauce. Pad See Ew focuses on savory flavors and includes more vegetables like broccoli, making it a slightly more balanced option when prepared at home.

How does Pad See Ew compare in calories to other Thai noodle dishes?

Pad See Ew typically has 400-800 calories per serving, depending on portion size and ingredients. This is similar to Pad Thai but usually lower than Drunken Noodles, which often include more oil and spice. Homemade versions allow you to control calories by reducing oil and adding extra vegetables.

What are common misconceptions about preparing healthy Pad See Ew?

Many believe you need a lot of oil for stir-frying, but a small amount in a hot wok is enough to achieve the smoky "wok hei" flavor. Another misconception is that you can only use Chinese broccoli—stem broccoli or other greens work just as well for a healthy, flavorful dish. Homemade versions also prove that you can enjoy this classic with less sodium and sugar without sacrificing taste!

Looking for other recipes like this? Try these:

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Make Healthy Pad See Ew at Home - Easy & Tasty

pad see ew noodles in a bowl with lime wedges.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Enjoy a balanced, wholesome take on Pad See Ew. Packed with lean protein and fresh veggies, it's a healthier choice for Thai noodle lovers.

  • Author: Natalia
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Thai

Ingredients

Scale
  • 8 oz (225g) fresh rice noodles (or 4 oz/110g of the dry ones)
  • 2 teaspoons oil (olive, sesame, or any other oils you prefer)
  • 7 oz (200g) chicken breast, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium carrot, thinly sliced
  • 1 medium bell pepper, thinly sliced
  • 1 cup (100g) stem broccoli, chopped into bite-sized pieces
  • 2 large eggs, whisked
  • white pepper and salt to taste

Sauce:

  • 2 tablespoons light soy sauce low sodium
  • 1 tablespoon oyster sauce (or vegetarian oyster sauce for a plant-based option)
  • 1 teaspoon dark soy sauce
  • 2 teaspoons honey (or your preferred sweetener)
  • 1 tablespoon water

Optional:

  • chili flakes, green onion, or lime wedges for garnish

Instructions

  1. Make the Sauce and Prep the Noodles
    In a small bowl, mix light soy sauce, oyster sauce, dark soy sauce, your preferred sweetener, and one tablespoon of water. Stir until combined, taste, and adjust as needed. Soak your noodles as per package instructions.
  2. Cook the Chicken
    Heat the oil, in a large wok or skillet over medium heat. Add thinly sliced chicken breast and stir-fry for about 4-5 minutes, until fully cooked and lightly browned. Remove the chicken from the wok and set it aside.
  3. Stir-Fry the Vegetables
    In the same wok, heat another tablespoon of oil. Add minced garlic (about two cloves) and stir-fry for about 20 seconds, until fragrant. Add chopped broccoli, sliced bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  4. Combine Chicken and Vegetables
    Return the cooked chicken to the wok, mixing it with the stir-fried vegetables. Toss everything together to distribute the flavors evenly, and cook for about 1-2 minutes.
  5. Add the Eggs and Noodles
    Push everything to one side of the skillet, add ½ tablespoon oil (if needed), and add beaten egg. Add the soaked rice noodles to the wok and pour the prepared sauce over the top.
  6. Stir-Fry and Serve
    Gently toss everything together to coat the noodles and evenly distribute the eggs and sauce. Stir-fry everything together for 2-3 minutes, letting the noodles absorb the sauce and develop a slightly smoky flavor. Serve and enjoy!

Notes

  1. Noodles: Use fresh wide rice noodles (sen yai) if possible, or soak dried rice noodles until just tender.
  2. Vegetables: Stem broccoli works well if Chinese broccoli isn’t available; add extra veggies like snap peas or mushrooms for variety.
  3. Protein: Thinly slice chicken for even cooking, or swap with shrimp, tofu, pork, or duck.
  4. Sauce: Taste and adjust the sauce before using; different brands can vary in saltiness and sweetness.
  5. Cooking Tip: Use high heat for that smoky, charred flavor (wok hei). Work quickly to avoid overcooking.
  6. Spice it Up: Add chili flakes, Thai chilies, or chili oil for extra heat.

Nutrition

  • Serving Size:
  • Calories: 498
  • Sugar: 11.7 g
  • Sodium: 1798.1 mg
  • Fat: 13.4 g
  • Carbohydrates: 63.9 g
  • Protein: 31.3 g
  • Cholesterol: 258.4 mg

Perfect Cherry Tomatoes Caprese Salad

Cherry tomatoes Caprese salad with balsamic glaze is the perfect mix of simple and elegant—colorful, vibrant, and full of sweet, tangy flavors. Juicy tomatoes, creamy mozzarella, fresh basil leaves, and a rich balsamic drizzle come together in flawless harmony.

It’s quick to make but fancy enough to impress—what’s not to love?

top shot of a bowl with caprese salad.

Did you know the origin of the Caprese salad recipe (it’s pronounced kuh-pray-zay, by the way) traces back to Capri, that dreamy Italian island?

The history of Caprese salad says it was created as a simple nod to the Italian flag with its bold red, white, and green colors —pretty genius, right? It’s been around since the 20th century, proving you don’t need to overthink things to make something amazing.

The idea of making this recipe came to me after creating my Beet Watermelon Salad with Fresh Basil, and it pairs well with this amazing Honey Mustard Salmon or an easy Baked Mediterranean Cod.

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Ingredients and Substitutions

Let’s break down the ingredients for cherry tomato Caprese salad with balsamic glaze—because every star deserves its moment:

  • Cherry Tomatoes: Juicy little bursts of sweetness that make every bite pop. Use a mix of red, yellow, and orange cherry tomatoes for extra color and flavor variety! Swap with grape tomatoes, heirloom tomatoes, or even sliced Roma tomatoes for a different texture and flavor.
  • Fresh Mozzarella Cheese: Creamy, dreamy, and totally indulgent. Those little mozzarella balls? Adorable and delicious. Use burrata for extra creaminess or cubed fresh feta for a tangy twist.
  • Basil Leaves: The herb MVP. Tear the basil leaves by hand instead of chopping them to avoid bruising and keep them looking fresh. Try arugula or fresh parsley if basil isn’t available—they add a unique, fresh flavor.
  • Balsamic Glaze: Sweet, tangy, and silky—it’s basically the fancy bow that ties everything together. If you don’t have a balsamic glaze, reduce balsamic vinegar with a bit of honey over low heat for a quick DIY version.
  • Olive Oil, Salt, and Pepper: Simple, but don’t underestimate them—they bring out the best in every other ingredient. Use high-quality extra virgin olive oil and freshly cracked pepper for the best results. Avocado oil works well for a lighter alternative, or go bold with infused oils like garlic or lemon.

Together, these make a salad that’s elegant, fresh, and seriously irresistible!

See the recipe card for quantities.

tomato mozarella basil salad in a bowl.

What Kind of Tomatoes Are Good for Caprese?

When it comes to Caprese salad, the tomatoes are the star, so you’ll want the freshest and juiciest ones you can find! Cherry tomatoes are a classic choice—they’re sweet, bite-sized, and perfect for keeping things simple. If you’re looking for something a bit more rustic, heirloom tomatoes are a gorgeous option.

For a firmer texture, Roma tomatoes or even vine-ripened tomatoes work beautifully. Whatever variety you choose, the key is ripeness—if the tomatoes don’t taste amazing on their own, they won’t shine in your Caprese.

Pro tip: In-season is always best, so hit up your local farmer’s market for the ultimate flavor!

Instructions

In just a few easy steps, you’ve got a salad that looks fancy but feels like a breeze to make.

caprese salad ingredients: cherry tomatoes, mozarella and basil in a bowl.
  1. Step 1: Halve the cherry tomatoes, drain the mozzarella balls, and tear the basil leaves into smaller pieces.
top shot of a bowl with mix of cherry tomatoes, basil and mozarella cheese balls with balsamic glaze.
  1. Step 2: Add everything to a bowl, drizzle with olive oil and balsamic glaze, season with salt and pepper, and gently toss.

What to Serve with Caprese Salad? This tomato, mozzarella, and basil salad is the ultimate team player—it pairs beautifully with just about anything!

Roasted Veggies: Think asparagus, zucchini, or whatever’s in season—they’re like salad’s best sidekick.

Crusty Bread or Focaccia: Because mopping up that balsamic glaze is non-negotiable.

Grilled Chicken or Fish: A simple, light protein to turn this into a full meal.

Pasta Dishes: Something like pesto or spaghetti aglio e olio keeps the Italian vibes going strong.

Charcuterie Board: Add some prosciutto, salami, or extra mozzarella for a match made in heaven.

Hint: for the freshest flavor, assemble your salad just before serving. Keep the tomatoes and mozzarella at room temperature for about 15 minutes beforehand—it makes all the difference in bringing out their natural sweetness and creaminess!

Variations

If you’re in the mood to mix things up, Caprese salad welcomes a little creativity.

Avocado: Add creamy, buttery slices to make the salad even richer—plus, it pairs perfectly with balsamic glaze.

Cucumber: Fresh, crisp, and totally refreshing. It’s the crunch your Caprese never knew it needed.

Quinoa: Want to turn this into a full-on meal? Add some quinoa for a nutty, hearty twist that still feels light.

Arugula: A handful of arugula brings a bold, peppery vibe. It’s like the salad decided to get fancy.

Spinach: For a milder green, spinach sneaks in extra nutrition without stealing the show.

bowl with cherry tomatoes, mozarella and basil with balsamic glaze on top.

Equipment

Cutting Board and Knife: For slicing those juicy tomatoes like a pro.

Serving Bowl or Plate: Because presentation matters, right?

Spoon or Tongs: To give it a gentle toss without squishing the mozzarella.

Storage

In the Fridge: Keep it fresh by storing leftovers in an airtight container for up to 2 days. Pro tip: Add the balsamic glaze right before serving again to keep it from getting soggy.

In the Freezer: Sorry, but Caprese and freezers don’t mix! Tomatoes and mozzarella don’t love being frozen—they’ll lose their texture and flavor.

Make-Ahead Tip: Prep the ingredients separately—slice the tomatoes, tear the basil, and keep the mozzarella ready—but wait to combine everything until just before serving. That way, it’s as fresh as can be!

Top Tip

Rub a garlic clove on the serving plate before adding your ingredients. It’s a sneaky way to infuse a hint of garlicky goodness without overpowering the fresh flavors. Simple, but it makes a big difference!

bowl with mixed mozarella balls, basil leaves and halved cherry tomatoes with balsamic glaze.

If you are looking for more Italian or salad recipes, check out my other favorites:

FAQ

Is Caprese Salad Vegan?

Not in its traditional form—it’s all about that fresh mozzarella, which is definitely not dairy-free. But you can make it vegan-friendly by swapping the mozzarella for a plant-based version like almond or cashew cheese.

How Many Calories Are in 1 Cup of Cherry Tomatoes?

One cup of cherry tomatoes has about 25–30 calories.

What is Cherry Tomatoes Nutritional Value?

In 1 cup (150g), cherry tomatoes offer 25–30 calories, 6g of carbs, 2g of fiber, and 1g of protein. They’re rich in vitamins C and A. Small but mighty!

Are Cherry Tomatoes Healthy?

Yes! Cherry tomatoes are low in calories, high in vitamins C and A, and packed with lycopene. Nutritious, flavorful, and guilt-free!

What Is Caprese Salad Dressing?

It’s as simple as it gets—just olive oil, a little balsamic glaze, and a pinch of salt and pepper. Fresh, easy, perfect!

Looking for other recipes like this? Try these:

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Perfect Cherry Tomatoes Caprese Salad

top shot of a bowl with mix of cherry tomatoes, basil and mozarella cheese balls with balsamic glaze.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Learn how to make a vibrant cherry tomato Caprese salad with balsamic glaze—simple, fresh, and bursting with flavor in every bite!

  • Author: Natalia
  • Prep Time: 3
  • Cook Time: 3
  • Total Time: 6 minutes
  • Yield: 3 1x
  • Category: Salads
  • Method: Mixing
  • Cuisine: Italian

Ingredients

Scale
  • 1 cup cherry tomatoes (halved)
  • ½ cup fresh mozzarella balls (bocconcini or ciliegine)
  • ¼ cup fresh basil leaves (whole or chopped)
  • 1 tbsp olive oil
  • 1 tbsp balsamic glaze
  • Salt and freshly cracked black pepper (to taste)

Instructions

  • Prep the Ingredients: Halve the cherry tomatoes, drain the mozzarella balls, and rinse the basil leaves.
  • Assemble the Salad: In a serving dish, combine the cherry tomatoes, mozzarella balls, and basil leaves.
  • Dress the Salad: Drizzle olive oil and balsamic glaze evenly over the top.
  • Season: Sprinkle with salt and freshly cracked black pepper to taste.
  • Serve Immediately: Toss gently and serve as a side dish or appetizer.

Notes

  • Tomatoes: Use the freshest, ripest cherry tomatoes for the best flavor. A mix of colors adds extra visual appeal!
  • Mozzarella: Let it sit at room temperature for 15 minutes before serving to enhance its creamy texture.
  • Balsamic Glaze: Drizzle just before serving to keep the salad fresh and avoid sogginess.
  • Make-Ahead Tip: Prep ingredients separately and combine just before serving for maximum freshness.
  • Serving Suggestion: Pair with crusty bread or grilled chicken for a complete meal!
  • This recipe makes 4 servings as a side dish or 2 servings as a light main course. Perfect for sharing or savoring solo!

Nutrition

  • Serving Size:
  • Calories: 83
  • Sugar: 2.4 g
  • Sodium: 143.9 mg
  • Fat: 4.8 g
  • Carbohydrates: 4 g
  • Protein: 6.6 g
  • Cholesterol: 3.4 mg

Chia and Flaxseed Pudding: Breakfast Done Right

Let’s be honest—chia and flaxseed pudding is the kind of recipe that feels like a cheat code for eating well. It’s creamy, filling, and somehow manages to feel indulgent while actually being super healthy. The best part? It’s ridiculously easy to make.

pudding top view with fruits.

You mix a few ingredients, pop it in the fridge, and the next day you’ve got this perfect little pudding waiting for you. No fuss, no stress, just a seriously tasty breakfast or snack that keeps you going.

This pudding is my go-to when I’m trying to get back into healthier habits, especially after a busy week or during those times when life feels a little chaotic. It’s also a lifesaver when you want something that looks fancy but takes zero effort.

Another great overnight recipe is my blueberry cheesecake oats, creamy and soo delish!

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One of the best things about chia and flaxseed pudding is how versatile it is. You can prep it in advance and store it in the fridge for up to 4-5 days, making it perfect for busy mornings or snack breaks.

pudding in a jar side view.

Why You Will Love This Recipe

Here’s why this recipe is a winner:

  • Super simple to make: Just mix, chill, and enjoy. No cooking, no fuss.
  • Packed with nutrients: Chia and flaxseeds are loaded with omega-3s, fiber, and protein to keep you full and fueled.
  • Totally customizable: Sweeten it how you like, add your favorite toppings, or even blend it for a smoother texture.
  • Perfect for meal prep: Make a big batch and have breakfast ready for the whole week.
  • Diet-friendly: It’s naturally vegan and gluten-free, so it works for almost everyone.
  • Deliciously satisfying: It’s creamy, slightly nutty, and feels indulgent without being heavy.

Ingredients

This pudding feels like a perfect balance of textures and flavors. It starts with these tiny seeds that somehow transform into something creamy and rich when they soak.

Chia seeds are tiny little superfoods that do all the magic in this pudding. When they soak up liquid, they expand and create a gel-like texture that’s smooth and creamy. They’re packed with fiber and omega-3 fatty acids, too.

Flaxseed brings a warm, nutty taste that complements the chia perfectly. It’s best to use ground flaxseed here because it’s easier for your body to absorb all those nutrients.

eating pudding wuth a spoon.

Unsweetened almond milk is my go-to for keeping this pudding light and plant-based. It has a mild flavor that works well with the seeds, but you can use any plant-based milk you like—oat milk adds creaminess, while coconut milk makes it richer.

Maple syrup adds a touch of natural sweetness without overpowering the dish. It’s a great option if you’re looking for a refined sugar-free sweetener, but you can use honey, agave syrup, or even mashed fruit like bananas or dates for sweetness.

Vanilla extract makes the pudding feel extra cozy and inviting. A little goes a long way here, so don’t overdo it.

See the recipe card for quantities.

Instructions

Making chia and flaxseed pudding couldn’t be easier. It’s one of those recipes where you mix everything together, let it do its thing in the fridge, and end up with something creamy and delicious.

mixing ingredients in a bowl.
  1. In a bowl or mason jar, combine the chia seeds, ground flaxseed, almond milk, maple syrup, and vanilla extract. Stir well to mix everything evenly. Let it sit for 5 minutes, then stir again to break up any clumps.
storing pudding in mason jar.
  1. Cover and refrigerate for at least 4 hours or overnight. When ready to eat, give it a good stir, add your favorite toppings, and enjoy!

Once your pudding is ready, stir it well and add your favorite toppings! Fresh berries, a drizzle of nut butter, or crunchy granola are excellent choices.

Hint: stir the mixture well when you first combine the ingredients and again after 5 minutes. This helps the seeds spread evenly and prevents clumps.

Variations

This pudding is such a great base recipe because it’s easy to customize and make your own. Here are three fun and tasty variations to try:

Berry: Add a handful of fresh or frozen berries like blueberries, raspberries, or strawberries right into the mixture before chilling. They’ll infuse the pudding with a sweet, fruity flavor and add a pop of color.

Chocolate: For a chocolatey version, mix in 1-2 teaspoons of unsweetened cocoa powder or cacao powder before chilling. Add a tiny pinch of salt to enhance the flavor and maybe even a sprinkle of mini chocolate chips on top for an indulgent touch.

pudding in a jar close view

Equipment

You don’t need any fancy equipment to make this pudding, which is one of the reasons I love it so much. A simple bowl and spoon will do the trick, plus I like to store it in mason jars.

Storage

Fridge Storage: this pudding is perfect for meal prep because it stores beautifully in the fridge. Just keep it in an airtight container or a mason jar, and it’ll stay fresh for up to 4 days.

Freezer Storage: If you want to make a big batch, you can freeze it too. Pour the pudding into small, freezer-safe containers and leave some room at the top for expansion. It’ll keep for about a month. It might lose a little of its creamy texture but still tastes amazing!

Top Tip

When serving, layer the pudding with fresh fruit, granola, or nut butter in a jar. It looks amazing and adds texture and flavor to every bite!

spoon with pudding

FAQ

Can I use whole flaxseeds instead of ground flaxseed?

You can, but whole flaxseeds might not blend as well into the pudding and could feel gritty.

How long does it take for the chia pudding to thicken?

It starts thickening after about 10-15 minutes, but for the best creamy texture, let it sit in the fridge for at least 4 hours or overnight.

What’s the best milk to use?

Unsweetened almond milk is a great choice because it’s light and neutral, but you can use any plant-based milk or regular milk.

Looking for other recipes like this? Try these:

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Chia and Flaxseed Pudding: Breakfast Done Right

pudding in a jar close view
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Creamy, healthy, and easy to make, this chia and flaxseed pudding is perfect for breakfast or snacks. Packed with fiber and omega-3s!

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 2
  • Total Time: 7 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Mixing
  • Cuisine: American

Ingredients

Units Scale
  • 3 tablespoons chia seeds
  • 1 tablespoon flax seeds (ground flaxseed works best for texture)
  • 1 cup unsweetened almond milk or any plant-based milk
  • 1 tablespoon maple syrup (optional, for a hint of sweetness)
  • ½ teaspoon vanilla extract
  • Toppings: fresh fruit, nut butter, or a sprinkle of granola

Instructions

  • In a bowl or mason jar, combine the chia seeds, ground flaxseed, almond milk, maple syrup, and vanilla extract. Stir well to mix everything evenly. Let it sit for 5 minutes, then stir again to break up any clumps.

  • Cover and refrigerate for at least 4 hours or overnight. When ready to eat, give it a good stir, add your favorite toppings, and enjoy!

Notes

If your pudding feels too thick after chilling, add a splash of almond milk and stir to adjust the texture.

This pudding is perfect for meal prep! Store it in the fridge for up to 4-5 days in an airtight container.

Swap almond milk for coconut milk for a richer flavor, or use honey, agave, or mashed banana instead of maple syrup for sweetness.

Nutrition

  • Serving Size:
  • Calories: 324
  • Sugar: 12.5 g
  • Sodium: 196.9 mg
  • Fat: 17.8 g
  • Carbohydrates: 33.6 g
  • Fiber: 15.3 g
  • Protein: 9.3 g
  • Cholesterol: 0 mg

Refreshing Strawberry Lemonade Mocktail Recipe You’ll Love!

Imagine sipping on a refreshing strawberry lemonade mocktail—a perfect balance of sweet strawberries, tangy lemon, and fizzy bubbles. Don't forget to save this lemonade recipe in your recipe index—it’s a keeper!

hand taking a mocktail glass.

The other day, I found myself staring at a bowl of strawberries that were juuust about to get too soft. You know the ones—they’re still good but not quite snack-worthy anymore.

I didn’t want to waste them, and since I had a few lemons lying around, I figured, why not make a strawberry lemonade mocktail? It turned out to be the perfect pick-me-up—sweet, tangy, and just fizzy enough to feel special.

And if you’re hosting, this is a total crowd-pleaser for everything from baby showers to holiday gatherings.

For more strawberry ideas, check out my fresh and moist strawberry zucchini bread or this frozen yogurt bark!

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Why You Will Love This Recipe

This is one of those drinks you’ll want to make again and again!

  • It’s refreshing and fun! Sweet strawberries, tangy lemons, and fizzy bubbles make every sip feel special.
  • Super easy to make. Just a few simple ingredients and no fancy equipment needed.
  • Customizable for everyone. Adjust the sweetness, switch between still or sparkling water, or make it sugar-free.
  • Perfect for any occasion. Great for brunch, parties, or just when you want to treat yourself.
  • Make-ahead friendly. Prep it ahead of time and just add the fizz when you’re ready to serve.
  • It’s healthy, too. Packed with antioxidants from strawberries and vitamin C from lemons.
pitcher full of red mocktail

Ingredients

The ingredients in this recipe are all about balance and simplicity. The natural sweetness, tangy citrus, and a little extra fizz make every sip feel like a celebration.

What I love most is how fresh and real everything tastes—it’s not heavy or overly sweet, just light and perfectly blended for any occasion.

The strawberries are the heart of this recipe, bringing natural sweetness and a gorgeous pink color. Fresh ones are ideal for that bright, summery flavor, but frozen strawberries work just as well, especially when they’re out of season.

The freshly squeezed lemon juice adds that tangy, zesty kick that makes lemonade so refreshing. Fresh lemons are always best, but bottled lemon juice works in a pinch—just make sure it’s 100% juice without additives.

lemonade in a glass

For sweetness, honey is a natural option that dissolves beautifully when mixed with a little warm water. If you’re keeping it vegan, simple syrup or agave nectar is a perfect swap.

Finally, sparkling water gives this mocktail its fun, fizzy finish. You can use plain sparkling water or go for flavored options like lemon or berry for an extra twist. If you’re not into fizz, regular cold water works just as well.

See the recipe card for quantities.

Instructions

Making this mocktail is super simple, and you don’t need any fancy tools or skills to pull it off. It’s all about blending, mixing, and a little stirring.

honey in a small bowl
  1. Step 1: Mix your honey with a bit of hot water so it has a consistency similar to simple syrup.
blender with ingredients
  1. Step 2: Blend the fresh or frozen strawberries with the honey syrup and lemon juice until smooth.
pitcher with strawberry puree
  1. Step 3: Transfer your puree into the pitcher.
pitcher full of strawberry mocktail
  1. Step 4: Add sparkling water and stir well. Serve over ice cubes in tall glasses, garnished with mint, lemon slices, or extra strawberries.

This strawberry mocktail pairs beautifully with light appetizers like cucumber sandwiches, caprese skewers, or fresh fruit platters.

Hint: Start with a smaller amount of honey or simple syrup, and taste as you go. It’s easier to add sweetness than to take it away, and you can adjust it based on the sweetness of your strawberries.

Bonus tip: you can prep the strawberry puree or even the entire mix ahead of time. Just add the sparkling water right before serving, and you’re good to go.

Variations

If you want to switch things up, there are so many fun ways to make this mocktail your own!

For a tropical twist, swap out half the strawberries for fresh or frozen pineapple chunks. The sweet, tangy pineapple pairs beautifully with the lemon and gives the drink a tropical vibe that’s perfect for summer.

If you’re a fan of herbs, try a minty upgrade by muddling a few fresh mint leaves into the lemon juice before mixing everything together. It adds a cool, refreshing layer that takes the flavor to another level.

For a richer berry flavor, make it a mixed berry mocktail by adding raspberries or blackberries along with the strawberries. It gives the drink a deeper color and a slightly tart edge that’s just as refreshing.

These variations keep things exciting and let you customize the mocktail to suit your mood or what you have on hand!

lemonade in 2 glasses top shot

Equipment

You don’t need much to make this mocktail, which is part of what makes it so great! A blender is key for turning those strawberries into a smooth puree, but if you don’t have one, a food processor or even mashing them by hand works too.

Storage

If you’re storing the mocktail in the fridge, keep it in a covered pitcher to lock in the freshness. It’s best to add the sparkling water just before serving, so the fizz doesn’t go flat. The mixture will stay good for about 2–3 days, though the flavors are at their peak on day one.

For the freezer, you can freeze the strawberry puree separately in an airtight container or as ice cubes for up to a month. That way, you can quickly whip up a fresh batch whenever you want.

Just thaw the puree in the fridge, mix it with lemon juice and sparkling water, and it’s like you’ve got a freshly made drink all over again!

lemonade in 2 glasses

Top Tip

If you prefer a silky drink, strain the blended strawberries through a fine mesh sieve before adding lemon juice and honey. This removes the seeds and gives the mocktail a clean, smooth texture.

FAQ

Can I use bottled lemon juice instead of fresh?

Yes, you can, but freshly squeezed lemon juice gives the mocktail a brighter, more natural flavor. If using bottled juice, make sure it’s 100% pure lemon juice without added preservatives or sweeteners.

What makes a mocktail?

A mocktail is essentially a cocktail without the alcohol. Mocktails typically use fresh fruit juices, soda, herbs, syrups, and other flavorful ingredients to create a delicious and refreshing drink.

Looking for other recipes like this? Try these:

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Refreshing Strawberry Lemonade Mocktail Recipe You’ll Love!

had holding a mocktail glass
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This strawberry lemonade mocktail is sweet, tangy, and fizzy! Perfect for any occasion, it’s easy to make and tastes like sunshine in a glass.

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: Drink
  • Method: Mixing
  • Cuisine: American

Ingredients

Scale
  • 1 cup strawberries (fresh or frozen)
  • ½ cup freshly squeezed lemon juice (about 3-4 medium lemons)
  • ¼ cup honey or simple syrup (adjust to taste)
  • 6 cups cold sparkling water or plain water
  • Ice cubes (as needed)
  • Optional garnish: fresh mint leaves, lemon slices, and strawberries

Instructions

  • Prepare the sweetener: In a small bowl, mix the honey with 2 tablespoons of hot water until it’s fully dissolved. This makes it easier to blend with the other ingredients.

  • Blend the strawberries: Add the fresh or frozen strawberries to a blender, add the syrup from the previous step and the lemon juice, and blend until smooth.

  • Mix the lemonade: In a large pitcher, combine the strawberry puree, freshly squeezed lemon juice, and the honey mixture. Stir well to combine.

  • Add the water and serve: Pour in the cold sparkling water or plain water and stir gently. Serve over ice cubes in glasses, garnished with mint leaves, lemon slices, or extra strawberries if desired.

Notes

You can add as much water as you like if you prefer a more/less concentrated drink.

Nutrition

  • Serving Size:
  • Calories: 13
  • Sugar: 1.8 g
  • Sodium: 31.9 mg
  • Fat: 0.1 g
  • Carbohydrates: 3.4 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

Blueberry Cheesecake Overnight Oats

Imagine waking up to a jar of creamy, tangy Blueberry Cheesecake Overnight Oats. With creamy Greek yogurt, tangy cream cheese, and bursts of juicy blueberries, this is the kind of breakfast you’ll actually be excited to dive into.

spoon inside the oat mixture.

So, Why’s This Recipe Such a Hit?

And let’s be real—there’s something about cheesecake flavors that feels so indulgent and fun in the morning. It’s got that "dessert for breakfast" vibe, but it's way more balanced and satisfying.

Overnight oats have been my go-to for years since they’re quick to make and easy to customize. The oats soak up all the rich, tangy flavors from the cream cheese and Greek yogurt, while the blueberries add a pop of sweetness that’s just perfect.

Oats are amazing for breakfast! For more ideas, check out Oats category or especially this healthier version of berry crisp.

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Why You Will Love This Recipe

  • Tastes like dessert for breakfast – It’s got that creamy, cheesecake flavor without all the extra sugar.
  • Super easy to make – Just mix it all up the night before, and breakfast is ready when you wake up!
  • Packed with protein – Thanks to Greek yogurt and cream cheese.
  • Uses real ingredients – No artificial flavors, just fresh (or frozen) blueberries, and natural sweetness from honey or maple syrup.
  • Perfect for meal prep – Make a few jars at once, and you’re set for a few days.
  • Customizable toppings – Add graham cracker crumbs, extra berries, or even a sprinkle of nuts for crunch!

Ingredients

For this recipe, we’re keeping it simple and delicious.

ingredients on the table.

Rolled oats are the foundation of our overnight oats, giving them that satisfying, chewy texture. They’re rich in fiber, which helps keep you full for hours. If you’re out of rolled oats, you can substitute with quick oats, but they’ll be a bit softer.

Almond milk adds a light creaminess without dairy, making it perfect if you’re aiming for a lower-calorie option. It’s also mild in flavor, which lets the cheesecake and blueberry notes shine. If you prefer, any milk—oat, soy, or even regular dairy milk—can be swapped in with similar results.

Greek yogurt is where the cheesecake magic happens! Its tangy, rich flavor mimics cheesecake filling, plus it’s loaded with protein, calcium, and probiotics. For a dairy-free version, try coconut or almond yogurt.

Cream cheese is the secret ingredient that makes these oats taste like actual cheesecake. It adds that smooth, creamy texture and a delicious tang. Opt for low-fat cream cheese if you want to keep the calories down.

Honey or maple syrup gives just the right touch of sweetness without going overboard. Honey has a bit more flavor depth, while maple syrup offers a smooth sweetness that blends in easily.

oat mixture in a jar.

Vanilla extract pulls everything together with a warm, cozy flavor that makes the oats taste like dessert. A little goes a long way, so just a splash is enough!

Blueberries add a fresh burst of sweetness and color that’s hard to beat. They’re low in calories and packed with antioxidants. Other berries, like raspberries or strawberries, can be swapped in if you want to switch things up.

Chia seeds are definitely a superfood! they are optional, but they thicken the oats nicely and add a boost of fiber, omega-3s, and protein. They’re a tiny addition with big benefits!

See the recipe card for quantities.

Instructions

Making these overnight oats couldn’t be easier! You just mix everything together, let it chill overnight, and wake up to a delicious, creamy breakfast waiting for you.

wet ingredients in a bowl.
  1. Prepare the Creamy Base: In a bowl, whisk together softened cream cheese, Greek yogurt, your milk, maple syrup, and vanilla extract until it’s smooth and creamy.
dry ingredients in a bowl.
  1. Add the rolled oats and chia seeds, and stir until all the ingredients are combined. Gently fold in the blueberries, cover, and refrigerate the mixture overnight (or at least 4 hours).

In the morning, give your blueberry cheesecake overnight oats a stir and add some fresh blueberries and a sprinkle of graham cracker crumbs for a true cheesecake vibe. This is perfect for meal prep, as it stays fresh in the fridge for a few days.

Hint: Add toppings right before serving. To keep everything fresh and crunchy, save your toppings (like graham cracker crumbs, extra blueberries, or nuts) for right before serving. This way, you get that satisfying texture without anything getting soggy overnight.

two mason jars with the overnight oats.

Variations

1. Strawberry Cheesecake Overnight Oats
Swap out the blueberries for fresh or frozen strawberries for a fruity twist! Strawberries add a sweeter, slightly tart flavor that pairs perfectly with the creamy cheesecake base. You could even add a spoonful of strawberry jam to really boost the berry flavor. Top with extra strawberry slices in the morning for a refreshing finish.

2. Chocolate Cheesecake Overnight Oats
Turn this recipe into a chocolate lover’s dream by adding a tablespoon of cocoa powder to the mixture. The cocoa gives it a rich, chocolatey taste that’s amazing with the cream cheese and Greek yogurt. You can still keep the blueberries or leave them out if you want a pure chocolate flavor. A sprinkle of chocolate chips on top makes it even better!

3. Lemon Blueberry Cheesecake Overnight Oats
For a bright, zesty flavor, add a teaspoon of lemon zest and a squeeze of lemon juice to the oats mixture. Lemon brings out the blueberry flavor and gives a refreshing twist to the cheesecake vibe.

spoonful of overnight oats.

Equipment

You don’t need much to make these overnight oats—just a mixing bowl, a spoon, and a jar or container with a lid to store it in. A mason jar works perfectly because it’s easy to pop in the fridge and grab in the morning.

Storage

Fridge Storage
These Overnight Oats will stay fresh in the fridge for up to 3 days, so they’re perfect for meal prep! Just keep them in an airtight container or jar, and give them a good stir each morning before eating.

Freezer Storage
If you want to make a larger batch and save some for later, you can freeze the oats too! Store them in a freezer-safe container, leaving a little space at the top for expansion. They’ll keep well in the freezer for up to a month. Just thaw them in the fridge overnight, and they’ll be ready to eat by morning!

Top Tip

Make sure your cream cheese is softened before mixing—it’ll blend much easier and create a smoother, creamier texture. If it’s straight from the fridge, pop it in the microwave for a few seconds or let it sit at room temperature for a bit.

FAQ

Can I make this recipe dairy-free?

Absolutely! Swap the Greek yogurt and cream cheese with dairy-free alternatives, like coconut or almond yogurt and a dairy-free cream cheese. It’ll still taste delicious, and you’ll keep that creamy texture.

Can I use quick oats instead of rolled oats?

Yes, but keep in mind that quick oats will have a softer texture and may break down a bit more. If you like your oats on the softer side, quick oats are a good choice!

How can I make this higher in protein?

To boost the protein, try adding a scoop of vanilla protein powder or extra Greek yogurt. This will make it even more filling and give you a nice protein punch for the morning.

Looking for other recipes like this? Try these:

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Blueberry Cheesecake Overnight Oats

oat mixture in a jar
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Wake up to creamy, delicious Blueberry Cheesecake Overnight Oats! Packed with protein and bursting with berry flavor, it's like dessert for breakfast!

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Mixing
  • Cuisine: American

Ingredients

Units Scale
  • ½ cup rolled oats
  • ½ cup almond milk (or your favorite milk)
  • ¼ cup plain Greek yogurt (low fat, for that creamy, cheesecake flavor)
  • 2 tbsp low-fat cream cheese, softened
  • 1 tbsp maple syrup or honey (adjust to taste)
  • ¼ tsp vanilla extract
  • ½ cup fresh or frozen blueberries
  • ½ tbsp chia seeds (optional, for thickness)
  • Graham cracker crumbs (optional, for a cheesecake crust feel)
  • Additional blueberries for garnish

Instructions

  • Prepare the Creamy Base: In a bowl, whisk together softened cream cheese, Greek yogurt, your milk, maple syrup, and vanilla extract until it’s smooth and creamy. Add the rolled oats, and chia seeds (if you like a thicker texture). Stir until all the ingredients are combined.

  • Add Blueberries & Chill: Gently fold in the blueberries, cover, and refrigerate the mixture overnight (or at least 4 hours). By morning, the oats will have soaked up all the flavors, giving you a dessert-like breakfast!

Notes

In the morning, give your blueberry cheesecake overnight oats a stir and add some fresh blueberries and a sprinkle of graham cracker crumbs for a true cheesecake vibe. 

The recipe yields 1 large portion or 2 small ones for a light breakfast.

Nutrition

  • Serving Size:
  • Calories: 460
  • Sugar: 24.2 g
  • Sodium: 229.9 mg
  • Fat: 11.8 g
  • Carbohydrates: 64.7 g
  • Protein: 16.9 g
  • Cholesterol: 25.5 mg

Yummy Acai Bowl Nutella Drizzle Recipe

Let’s dive into this acai bowl Nutella recipe that’s healthy, easy, and packed with superfoods! It’s perfect for anyone who loves a balanced, tasty meal without all the extra sugar or fat. W

Plus, it’s a great way to sneak in seasonal fruits and boost your protein. If you're watching calories but still want something delicious for breakfast or a snack, this bowl is your new best friend!

serving two bowls.

Açai bowls are super popular, especially when it’s warm out and you want something cold and refreshing. And who can say no to Nutella, right? It adds just the right amount of chocolatey goodness without making it too heavy.

Açai bowls started as a favorite among surfers in Brazil because they’re full of energy and nutrition. Over time, they’ve become a trendy breakfast all around the world.

Another alternative is my fruit version on protein acai bowl.

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Why You Will Love This Recipe

Here are a few reasons why we love this recipe:

  • Packed with superfoods – Açai and chia seeds are full of antioxidants and nutrients.
  • It’s easy to make – Blend your frozen açai with fruit, and you're ready to go!
  • It feels like a treat – The Nutella drizzle adds just enough indulgence while keeping it healthy.
  • Great texture – The creamy açai base combined with crunchy toppings like chia seeds and coconut flakes is a winning combo.
  • Customizable – You can add even more superfoods like cacao nibs or flaxseeds to give it a boost.
  • Perfect anytime – Whether it’s breakfast or a snack, it’s loaded with energy from nutrient-dense ingredients!
eating acain bowl with a spoon.

Ingredients

The ingredients in this acai bowl Nutella recipe are simple but so good. The toppings, like crunchy granola and a drizzle of Nutella, bring it all together and make each bite super satisfying.

all the ingredients shown on a table.

Frozen açai is the star of the show! If you can’t find frozen acai, açai powder works too—just mix it with a little more liquid when you blend. Acai is a superfood that brings tons of nutrients and a beautiful deep purple color to your bowl.

Frozen fruit adds that natural sweetness and a burst of flavor. Berries like blueberries and strawberries are also full of antioxidants and vitamins. You can use mixed berries, or whatever you have on hand, even frozen cherries or raspberries work well here.

Milk keeps the base smooth and creamy, and it’s low in calories. You can use any milk you like—oat milk, soy milk, or even regular dairy milk if you prefer. Just pick what suits your taste or dietary needs!

Bananas are what give the bowl that creamy, thick texture. Plus, it’s a great source of potassium and natural sweetness.

Nutella is basically a cherry on top!

Granola brings that crunchy texture, and you can find lots of healthy, low-sugar options. Use the one you like or make your own granola!

Chia seeds are tiny but mighty. They add fiber, healthy fats, and a bit of protein.

See the recipe card for quantities.

Instructions

Let’s get started on making this delicious acai bowl Nutella! It’s super easy and only takes a few minutes. You’ll be blending up a creamy base and topping it with all the good stuff. Ready? Grab your blender, and let’s go!

mixing ingredients in a blender.
  1. Combine the frozen acai, banana, frozen berries, protein powder and milk in a blender. Blend until smooth and creamy. If it's too thick, add a little more milk until it reaches the perfect smoothie texture.
blended mixture.
  1. Pour the creamy acai protein mixture into a bowl. Add your favorite toppings like banana slices, granola, and coconut flakes for some crunch. Finally, drizzle 1 tablespoon of Nutella over the top for that irresistible chocolate hazelnut flavor.

This bowl is best enjoyed right away! It's perfect for breakfast or a mid-day snack. Pair it with your favorite hot drink for a cozy balance of warm and cold textures.

You can also mix and match toppings like cacao nibs for a chocolatey crunch or chia seeds for an extra boost of healthy fiber.

Hint: Blend in stages if your blender struggles with frozen ingredients. Start with the almond milk and half the fruit, then gradually add the rest for a smoother mix.

Variations

If you want to mix things up, here are three fun variations you can try with this acai bowl recipe!

  1. Tropical: Swap out the frozen berries for frozen mango and pineapple. It gives the bowl a bright, tropical flavor. You can even sprinkle some toasted coconut flakes for extra tropical vibes.
  2. Peanut Butter Dream: If you’re a peanut butter lover, trade the Nutella drizzle for peanut butter. It adds a rich, nutty flavor and packs in some extra protein. Throw in a handful of cacao nibs for a little chocolate crunch, and you’ve got yourself a PB-chocolate combo!
  3. Green Power Boost: Want to sneak in more nutrients? Add a handful of spinach or kale to the base when blending. You won’t even taste the greens, but you’ll get an extra boost of vitamins.

Equipment

For this recipe, all you really need is a good blender. Since you're working with frozen ingredients, it helps to have one that's strong enough to blend everything smoothly.

If your blender struggles with frozen things, just let the ingredients sit out for a few minutes to soften. And don’t forget a nice bowl to show off your beautiful creation!

Storage

If you have any leftovers (though you probably won’t!), you can store the base in the fridge for up to 24 hours. Just keep it in an airtight container, and give it a good stir before you eat it again.

For longer storage, you can pop the base into the freezer. It’ll last for up to a week. Just make sure to let it thaw a bit before eating, or blend it with a splash of almond milk to bring back that creamy texture. The toppings are best added fresh, though!

spoon in acai bowl

Top Tip

Customize your toppings to fit your mood! Try cacao nibs for a chocolatey crunch or add some fresh berries for a burst of color and sweetness.

FAQ

Can I use fresh berries instead of frozen ones?

Yes, but your bowl might turn out a bit thinner. To keep it creamy, you can add extra frozen banana or a few ice cubes to the blender.

Is there a healthier alternative to Nutella?

Absolutely! You can use almond butter or peanut butter for a nutty, lower-sugar option that’s still delicious.

Can I make this without a protein powder?

Yes! The recipe still works great without protein powder, but if you want to add a protein boost, you can use yogurt or extra chia seeds instead.

How to thin Nutella?

To thin Nutella for drizzling, you can warm it up! Just microwave it in a small bowl for about 15-20 seconds, stirring it halfway through. If you want a more liquid consistency, you can also stir in a little bit of warm milk or water, about a teaspoon at a time, until it reaches the desired texture for drizzling.

Looking for other recipes like this? Try these:

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Yummy Acai Bowl Nutella Drizzle Recipe

spoon in acai bowl
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This acai bowl Nutella recipe is the perfect blend of healthy and indulgent, with a creamy base and a sweet Nutella drizzle.

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Mixing
  • Cuisine: American

Ingredients

Units Scale
  • 1 packet of frozen acai (unsweetened)
  • ½ banana
  • ½ cup frozen berries (like strawberries or mixed berries)
  • ¼ cup milk (any milk you like)
  • 1 scoop protein powder (vanilla, optional for extra protein)
  • 1 tablespoon Nutella (for drizzling)

Toppings:

  • Sliced banana
  • Granola
  • 1 tablespoon coconut flakes
  • 1 tablespoon chia seeds or cacao nibs
  • Fresh berries (optional)

Instructions

  • Make the Base: In a blender, combine the frozen açai, frozen banana, frozen berries, almond milk, and protein powder. Blend until smooth and creamy. If it's too thick, add a little more milk until you get the perfect smoothie texture.

  • Assemble the Bowl: Pour the creamy açai mixture into a bowl. Add your favorite toppings like banana slices, granola, and coconut flakes. Finish it off with a drizzle of Nutella for that chocolatey touch.

Notes

Nutrition values are shown without the toppings (but including Nutella).

Nutrition

  • Serving Size:
  • Calories: 343
  • Sugar: 33 g
  • Sodium: 146.4 mg
  • Fat: 7.2 g
  • Carbohydrates: 52.2 g
  • Protein: 21.3 g
  • Cholesterol: 7.2 mg

Lemony Honey Mustard Salmon For a Quick Meal

There are so many ways to cook salmon! When wanting something light and fresh, this lemony Honey Mustard Salmon is the perfect choice! With juicy, flaky salmon and a sweet, tangy glaze, this dish is full of flavor and takes less than 30 minutes to make.

flaking salmon.

This honey mustard salmon is great any time of year, but it’s especially perfect for spring or summer. The light, fresh flavors of lemon and mustard balance out the rich salmon beautifully. It's also a hit at family dinners, holidays, or even a backyard barbecue.

The best part was how easy it was to make, but it tasted like something you’d get at a fancy restaurant.

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Why You Will Love This Recipe

Here are some reasons why we love this recipe:

  • Super easy to make: It’s quick and simple, perfect for busy nights.
  • Tons of flavor: The honey mustard glaze is sweet, tangy, and delicious.
  • Healthy: Salmon is packed with omega-3s, so it's good for you too!
  • Family favorite: Everyone loves the taste, even picky eaters.
  • Versatile: You can pair it with lots of sides like veggies, rice, or salad.
  • Cooks fast: Ready in less than 30 minutes!
  • Fancy: It looks and tastes fancy, but it’s really easy to pull off.

Ingredients

The ingredients for this Honey Mustard Salmon are simple, but they pack a lot of flavor.

displayed ingredients on a table.

For the salmon fillets, you want fresh, wild-caught salmon if possible. It has more flavor and is higher in omega-3 fatty acids. If you can’t find fresh, frozen fillets work too—just make sure to thaw them completely before cooking.

Honey adds the perfect sweetness to balance the tanginess of the mustard. If you’re out of honey, maple syrup or agave nectar can work as substitutes.

Dijon mustard is key for that tangy flavor. It has a smooth texture and a sharp taste, but you can use yellow mustard if you prefer a milder flavor. I also like to mix in a bit of whole grain mustard to keep the texture interesting.

Lemon juice adds brightness and freshness to the glaze. Freshly squeezed is best because it has a stronger, more vibrant flavor than bottled.

Olive oil helps the salmon cook without sticking and gives it a nice, tender texture. Extra virgin olive oil is a better choice.

salmon close shot.

Garlic adds depth and a savory kick to the glaze. Fresh minced garlic gives the best flavor, but garlic powder can work in a pinch.

Thyme brings a subtle herbal flavor that pairs well with the honey and mustard. Fresh thyme has a stronger flavor than dried, but if you only have dried on hand, just use a little less.

Salt and pepper are simple but essential for bringing out all the other flavors.

See the recipe card for quantities.

Instructions

Now that you have all your ingredients ready, it’s time to cook! Follow these easy steps, and in no time, you’ll have a delicious, flavorful meal ready to enjoy.

preparing marinade in a bowl.
  1. Preheat your air fryer or oven to 375°F (190°C). In a small bowl, mix the mustard, honey, lemon juice, olive oil, garlic, thyme, salt, and pepper until smooth and well combined.
coating salmon fillets in the marinade.
  1. Brush the honey mustard glaze generously over each salmon fillet. Make sure each one is fully coated. Leave it for 10-15 minutes to marinate.
marinated salmon on a parchment paper ready to be cooked.
  1. Place the fillets in your air fryer basket or on the baking sheet lined with parchment paper, making sure they don’t touch.
cooked salmon in air fryer basket.
  1. Air fry for 8-10 minutes (or bake for about 12-15 minutes in the oven), or until the salmon is opaque and flakes easily with a fork.

Serve your salmon with a side of roasted veggies, quinoa, rice, or a fresh green salad for a balanced meal. For an extra pop of flavor, garnish with fresh dill and serve with lemon wedges on the side!

Hint: Salmon cooks quickly, so start checking it at the 8-minute mark. It should flake easily with a fork, and the internal temperature should reach 145°F (63°C).

Variations

Here are three fun variations you can try with this recipe to mix things up!

Citrus Honey Mustard: Switch things up by using orange juice instead of lemon juice in the glaze. The orange adds a slightly sweeter, more fruity flavor that complements the honey mustard perfectly.

Herb-Crusted: For an extra layer of flavor and texture, press fresh or dried herbs like parsley, rosemary, or even dill into the glaze before cooking.

Looking for something completely different? Try this amazing teriyaki salmon I'm sure you'll love it!

Equipment

For this Honey Mustard Salmon recipe, you’ll need an air fryer, which is perfect for cooking the salmon quickly and getting that nice crispy top without drying it out. If you don’t have an air fryer, don’t worry—you can easily bake the salmon in the oven at 375°F for about 12-15 minutes.

Simple kitchen tools, but they help make this dish super easy and delicious!

salmon flacking with fork.

Storage

Fridge

If you have any leftovers, let them cool completely before storing them. Place it in an airtight container and keep it in the fridge for up to 2 days. When you're ready to eat, you can reheat it in the air fryer or microwave, but be careful not to overcook it so the salmon stays tender.

Freezer

You can also freeze this salmon if you want to save it for later. Once it cools, wrap each fillet tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. The salmon will stay good in the freezer for up to 3 months. Although, I would recommend eating it fresh 🙂

Top Tip

Feel free to adjust the glaze to your taste! If you prefer more tang, add an extra teaspoon of mustard. If you like it sweeter, drizzle in a bit more honey.

salmon close shot

FAQ

Can I use frozen salmon?

Yes! Just make sure to thaw the salmon completely before cooking. You can do this by leaving it in the fridge overnight or using cold water to thaw it faster.

Can I bake this instead of using an air fryer?

Absolutely! If you don't have an air fryer, bake the salmon at 375°F (190°C) for 12-15 minutes. It may take a little longer, but it will still be delicious.

Can I use other types of mustard?

Definitely! You can swap out Dijon mustard for whole grain mustard, spicy mustard, or even yellow mustard, depending on your taste preference.

How do I make the top crispier?

If you like a crispy top, you can increase the air fryer temperature to 400°F (200°C) for the last 1-2 minutes of cooking. Just keep an eye on it to avoid burning!

Looking for other recipes like this? Try these:

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Lemony Honey Mustard Salmon For a Quick Meal

salmon flacking with fork
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Honey Mustard Salmon recipe is quick, healthy, and full of flavor! Sweet, tangy glaze pairs perfectly with tender, flaky salmon.

  • Author: Natalia
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and pepper to taste
  • Fresh dill for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  • Preheat the Air Fryer: Preheat your air fryer (or your oven)  to 375°F (190°C) for about 3-5 minutes.
  • Prepare the Honey Mustard Glaze: In a small bowl, whisk together Dijon mustard, honey, lemon juice, olive oil, garlic, thyme, salt, and pepper until smooth.
  • Glaze the Salmon: Brush the honey mustard glaze generously over the top of each salmon fillet.
  • Cook the Salmon: Place the salmon fillets in the air fryer basket (or on the baking sheet lined with parchment paper), making sure they are not touching. Air fry at 375°F for 8-10 minutes, until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  • Optional Step for Crispier Top: For a slightly crispier top, increase the temperature to 400°F (200°C) for the last 1-2 minutes of cooking.
  • Garnish and Serve: Remove the salmon from the air fryer, let it rest for a minute, then garnish with fresh dill and serve with lemon wedges.

Nutrition

  • Serving Size:
  • Calories: 278
  • Sugar: 8.7 g
  • Sodium: 983.3 mg
  • Fat: 9.2 g
  • Carbohydrates: 9.5 g
  • Protein: 38 g
  • Cholesterol: 86.7 mg

Pina Colada Protein Shake: Fit and Fabulous

Who said protein shakes are boring? This Pina Colada Protein Shake recipe doesn't ask for compromises. The tropical flavors of pineapple and coconut are like a mini vacation in a glass.

This shake is not only delicious but also healthy and packed with protein. It’s perfect for a quick breakfast or after a workout when you need something filling but light.

two glasses with the shakel

The Pina Colada Protein Shake is a hit, especially in the summer. It’s full of creamy coconut, sweet pineapple, and smooth vanilla protein powder. It's cool, refreshing, and healthy! Plus, it’s quick and easy to make, so it’s perfect when you’re short on time.

Try other protein shake recipes, such as chocolate peanut butter or this beet pineapple smoothie!

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Why You Will Love This Recipe

Here are the reasons we love this Pina Colada Protein Shake:

  • Easy to make: It only takes a few minutes to blend everything together.
  • Tastes amazing: The creamy coconut and sweet pineapple are a perfect match.
  • Healthy: Packed with protein to keep you full and energized.
  • Tropical flavor: It feels like a mini vacation in a glass!
  • Versatile: Great for breakfast, post-workout, or even a snack.
  • Simple ingredients: You probably already have most of them at home.
  • Customizable: You can adjust the thickness or sweetness to your liking.

Ingredients

The ingredients for this Pina Colada Protein Smoothie are simple and delicious.

Ingredients displayed on a table.

Vanilla protein powder is the star of the shake, giving it a smooth texture and a nice vanilla flavor while packing in the protein. You can swap it out for coconut-flavored protein powder if you want to boost the tropical taste even more. But be careful with other flavors as some can easily overpower subtle coconut and pineapple.

Pineapple chunks add a burst of fresh, fruity flavor that’s naturally sweet. They’re packed with vitamin C and are great for boosting your immune system.

Please use frozen pineapple — fresh pineapple contains an enzyme called bromelain, which helps break down proteins, including the lactose protein found in dairy products like milk. There can be some milk in your protein powder. In the end, this interaction can make your shake taste bitter. That is why I don't add any dairy products to this shake. Trust me, I learned it the hard way. 🙂

Coconut milk makes the shake rich and creamy, with a natural sweetness that balances the pineapple. I like to use low-fat unsweetened coconut milk so I can adjust the sweetness myself.

Pineapple juice keeps the shake smooth and adds even more natural sweetness. Make sure to use unsweetened juice to be in control of added sugar.

See the recipe card for quantities.

Instructions

Making this shake is super easy and only takes a few minutes. You’ll just toss everything into a blender and let it do the work. No special skills or fancy equipment are needed!

ingredients in a blender bowl.
  1. Start by adding coconut milk, fresh or frozen pineapple chunks, and pineapple juice to a blender. Blend on high until the mixture is smooth and creamy.
adding protein powder to blender.
  1. Add vanilla protein powder and blend again. If the powder sticks to the blender, scrape it off using the spatula and blend some more.

And then I serve it in a huge glass because it helps me pretend I'm in Hawaii.

Hint: if you prefer it sweeter, you can add a teaspoon of honey or a natural sweetener like stevia.

Variations

You can easily switch up this recipe with a few fun variations. One option is to make it a green smoothie by adding a handful of spinach or kale. Don’t worry—you won’t even taste the greens, but you’ll get an extra boost of vitamins and minerals!

For a creamier texture, try adding half a frozen banana. It makes the shake even thicker and adds a little extra sweetness. This is perfect if you love a rich, dessert-like drink.

If you’re looking for a bit more flavor, mix in a dash of coconut extract. It really amps up the tropical coconut taste, making you feel like you’re sipping this shake on a beach!

Equipment

The best part about this recipe is that you don’t need any fancy equipment—just a blender! A standard blender works great for mixing everything up smoothly.

two glasses with the shake, top shot.

Storage

If you’re storing your shake in the fridge, it’s best to keep it in an airtight container and drink it within 24 hours. The flavors will stay fresh, but give it a good shake before drinking since it might separate a little.

For the freezer, you can pour your shake into a freezer-safe container or even popsicle molds. It’ll last up to 3 months, but remember to let it thaw a bit or blend it again, as it can get a little icy.

hand picking up glass with the smoothie.

Top Tip

Don’t over-blend: If you blend for too long, the shake can get too thin and lose its creamy texture.

FAQ

Can I prepare this shake the night before?

Yes, but it's best to store it in the fridge and shake it up before drinking, as it may separate overnight. For the freshest taste, it's ideal to drink it right after blending.

How can I make it dairy-free?

To make it completely dairy-free, just use a plant-based protein powder. The flavor will still be deliciously tropical!

Looking for other recipes like this? Try these:

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Pina Colada Protein Shake: Fit and Fabulous

hand picking up glass with the smoothie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Piña Colada Protein Shake is a tropical blend of coconut, pineapple, and vanilla protein powder, perfect for a healthy and tasty treat!

  • Author: Natalia
  • Prep Time: 2
  • Cook Time: 5
  • Total Time: 7 minutes
  • Yield: 1 1x
  • Category: Drink
  • Method: Mixing
  • Cuisine: American

Ingredients

Units Scale
  • 1 scoop vanilla protein powder (about 30 grams)
  • ¾ cup unsweetened coconut milk (200ml)
  • 1 cup frozen pineapple chunks (150 g)
  • ⅔ cup pineapple juice (160ml, unsweetened)
  • Pineapple slice and maraschino cherry (for garnish)

Instructions

  • Start by adding coconut milk, fresh or frozen pineapple chunks, and pineapple juice to a blender. Blend on high until the mixture is smooth and creamy.
  • Add vanilla protein powder and blend again. If it's too thick, add a bit more coconut milk or pineapple juice until you get the perfect texture.

Notes

Use frozen pineapple for extra thickness. 

Do not use fresh pineapple or dairy products, because it can make your shake bitter. Fresh pineapple contains an enzyme called bromelain, which helps break down proteins, including the lactose protein found in dairy or your protein powder.

Watch for added sugars: Be careful when using store-bought pineapple juice—look for the unsweetened kind to avoid extra sugar.

Adjust sweetness to your liking: If you prefer it sweeter, you can add a teaspoon of honey or a natural sweetener like stevia.

Don’t over-blend: If you blend for too long, the shake can get too thin and lose its creamy texture.

Nutrition

  • Serving Size:
  • Calories: 398
  • Sugar: 33.5 g
  • Sodium: 116.1 mg
  • Fat: 14.2 g
  • Carbohydrates: 51.1 g
  • Protein: 18.8 g
  • Cholesterol: 3.6 mg

Delicious and Nutritious Asian Buddha Bowl

If you’re looking for a meal that’s both tasty and healthy, this Asian Buddha Bowl is the perfect pick! It’s packed with juicy chicken (or tofu if you’re going vegan), fresh veggies, and a spicy ginger-sesame dressing that brings everything together.

2 buddha bowls served on a table.

Buddha bowls have become really popular, and it’s easy to see why! They’re great any time of year and can be customized to fit whatever you're craving. Plus, they’re super fun to make because you can mix and match ingredients however you like!

The idea of the Buddha bowl comes from the concept of balance and nourishment, much like how a Buddha's belly is round and full. This Asian-inspired version adds a fun twist with ingredients like soy sauce, ginger, and sesame oil - just how I like it! 🙂

If you are looking for more ideas, check out my healthier take on pad see ew or this amazing quinoa salad with lemon vinaigrette!

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Why You Will Love This Recipe

Here’s why you'll love this recipe:

  • Great textures: From crunchy veggies to soft avocado and chewy rice, every bite is interesting!
  • Super flavorful: The spicy ginger-sesame dressing makes every bite pop!
  • Healthy but filling: Packed with protein, grains, and veggies, it keeps you full and energized.
  • Easy to customize: You can swap chicken for tofu or add your favorite veggies.
  • Perfect for meal prep: Make it ahead of time and enjoy it throughout the week.
  • Quick and simple: It doesn’t take long to put together, even on busy days.
buddha bowl side shot.

Ingredients

It’s got everything—tender chicken, creamy avocado, crunchy veggies, and a spicy ginger-sesame dressing that ties it all together. The brown rice is soft and chewy, and the edamame adds a nice pop. This Asian Buddha Bowl is seriously one of my favorite meals.

Let’s start with chicken. It’s a great source of protein and can be grilled, baked, or even pan-seared depending on how much time you have. If you’re vegetarian or vegan, you can easily swap it out for tofu or tempeh.

Next is brown rice, which is rich in fiber and keeps you fuller for longer. If you’re short on time, you can use quick-cooking brown rice.

Edamame is a great plant-based protein that adds a fresh, almost sweet flavor.

Carrots bring a nice crunch. If you don’t have carrots, shredded cabbage or bell peppers can add similar crunch and nutrition.

Cucumber adds a cool, refreshing element to the bowl. It’s light and hydrating.

Avocado is the creamy star of the bowl, loaded with healthy fats.

Then there’s kimchi, which brings a spicy, tangy kick and is full of probiotics that are great for gut health. If you’re not into fermented foods, pickled veggies like radishes or carrots can be a milder option.

Dressing ingredients include soy sauce, which gives the dressing a salty, umami flavor that ties everything together. Then there is:

  • Sesame oil with rich, nutty flavor,
  • Rice vinegar gives the dressing a fresh punch.
  • For sweetness, we use honey or maple syrup.
  • Fresh ginger is key to giving the dressing that zing!
  • Garlic brings a warm, savory bite to the dressing

Finally, we have sesame seeds for garnish. You can use chia seeds or sunflower seeds if you want something different but still get a good source of fats.

See the recipe card for quantities.

Instructions

This recipe is super simple, and once you get started, it all comes together pretty quickly. Now that we’ve got all our ingredients ready, it’s time to put everything together!

cooking chicken in air fryer.
  1. Start by cooking the brown rice according to package instructions. While it is cooking, you can prep the rest of the bowl ingredients. Grill or pan-sear the chicken until fully cooked, about 6–7 minutes per side, depending on thickness.
preping the vegetables.
  1. Julienne the carrot, slice the cucumber, avocado, and green onions, and set them aside. Boil shelled edamame for 3-5 minutes.
mixing buddha bowl dressing ingredients.
  1. In a small bowl, whisk the sauce ingredients together – soy sauce, sesame oil, rice vinegar, honey or maple syrup, grated ginger, and minced garlic.
assembled bowl, top shot.
  1. In a large bowl, start with a base of brown rice, then layer on the chicken (or tofu), edamame, carrot, cucumber, avocado, and kimchi. Drizzle generously with the spicy ginger-sesame dressing and sprinkle sesame seeds for garnish.

This bowl is perfect on its own but can also be paired with a light miso soup or some crispy spring rolls for a fuller meal. If you love peanut butter, you could even swap the dressing for a creamy peanut sauce!

Hint: cook your rice and protein in advance, so assembling the bowl is quick and easy, especially if you’re meal prepping for the week.

close shot.

Variations

There are so many fun ways to switch up this Buddha Bowl! One variation is to make it vegan by swapping the chicken for tofu. You can fry or bake the tofu until it’s crispy, and it still absorbs all the flavors from the dressing.

Another option is to add sweet potatoes. Roast them until they’re soft and caramelized for a sweet, hearty addition to the bowl. They go perfectly with the spicy ginger-sesame dressing.

If you’re in the mood for a different flavor, try using a peanut sauce instead of the ginger-sesame dressing. It’s creamy, and rich, and pairs well with all the ingredients, especially if you’re craving a slightly different Asian-inspired twist!

Equipment

You don’t need much equipment to make this recipe! A rice cooker or a simple pot will work great for cooking brown rice.

A sharp knife is handy for chopping all the veggies, and a grill pan or skillet will help you cook the chicken (or tofu) to perfection.

Lastly, a small bowl and whisk are all you need to mix up the delicious spicy ginger-sesame dressing. It’s super easy, and you probably already have everything you need in your kitchen!

Storage

For storing in the fridge, keep all the ingredients separate in airtight containers to keep them fresh. The rice, chicken (or tofu), and veggies will last about 3-4 days. Just add the dressing right before you eat to keep everything from getting soggy.

Top Tip

Keep the dressing separate until you’re ready to eat, especially if you’re packing it for later. This will keep the veggies fresh and crisp!

FAQ

Can I use white rice instead of brown rice?

Absolutely! White rice will work just as well, though brown rice adds a bit more fiber and nutrients.

How long will the dressing last in the fridge?

The dressing will stay fresh in the fridge for about a week in an airtight container. Give it a good shake before using it!

How can I make this spicier?

You can add extra Sriracha or a sprinkle of red pepper flakes to the dressing for more heat.

Looking for other recipes like this? Try these:

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Delicious and Nutritious Asian Buddha Bowl

2 buddha bowls
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Asian Buddha Bowl is a healthy, delicious meal packed with chicken, veggies, and a spicy ginger-sesame dressing. Perfect for any meal!

  • Author: Natalia
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Mixing
  • Cuisine: Asian

Ingredients

Units Scale

For the Bowl:

  • 1 cup cooked brown rice
  • 1 large boneless, skinless chicken breast or few thighs (can substitute with tofu for a vegan buddha bowl)
  • 1 cup shelled and cooked edamame
  • 1 carrot, julienned or shredded
  • 1 cucumber, sliced thin
  • 1 avocado, sliced
  • 2 green onions, sliced thin
  • ¼ cup kimchi (optional for a flavorful kick)
  • Sesame seeds for garnish

For the Spicy Ginger-Sesame Dressing:

  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove, minced (or a teaspoon of garlic powder)

Instructions

  • Cook the Brown Rice: Start by cooking the brown rice according to package instructions. While it’s cooking, you can prep the rest of the bowl ingredients.

  • Prepare the Chicken (or Tofu): Grill or pan-sear the chicken until fully cooked, about 6–7 minutes per side, depending on thickness. You can also air-fry it for 12 minutes. Make sure you cut it into thinner slices so it cooks through. Let the chicken rest for a few minutes, then slice it into thin strips.

  • Prepare Vegetables: Julienne the carrot, slice the cucumber, avocado, and green onions, and set them aside. Boil shelled edamame for 3-5 minutes.

  • Make the Dressing: In a small bowl, whisk the sauce ingredients together – soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, garlic, Sriracha, and sesame seeds. This delicious dressing will bring all the flavors together.

  • Assemble the Bowl: In a large bowl, start with a base of brown rice, then layer on the chicken (or tofu), edamame, carrot, cucumber, avocado, and kimchi. Drizzle generously with the spicy ginger-sesame dressing and sprinkle sesame seeds for garnish.

Nutrition

  • Serving Size:
  • Calories: 756
  • Sugar: 7.8 g
  • Sodium: 819.6 mg
  • Fat: 26.5 g
  • Carbohydrates: 95.2 g
  • Protein: 37.5 g
  • Cholesterol: 62.1 mg

Fresh and Easy Burrata Panzanella Salad

If you're craving something fresh, vibrant, and utterly delicious, this Burrata Panzanella Salad is just the thing. Imagine juicy cherry tomatoes, crunchy cucumber, and toasted bread cubes tossed with creamy burrata cheese, all brought to life with a tangy balsamic vinaigrette.

The dish is as beautiful as it is satisfying.

salad in a bowl.

Plus, it's a great way to use up leftover Italian bread—turning something simple into something extraordinary.

For more Italian flavor, check out this cherry tomato caprese salad or my broccoli soup with parmesan!

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Why You Will Love This Recipe

Here’s why we love this Burrata Panzanella Salad:

  • Simple to make: It doesn’t take long, and you don’t need any fancy tools.
  • Great use of leftover bread: It’s perfect for using up that day-old bread.
  • Full of flavor: The mix of creamy burrata, salty prosciutto, and fresh veggies is just delicious.
  • Perfect for summer: It’s light and refreshing and makes the most of fresh, seasonal ingredients.
  • Versatile: You can enjoy it as a side dish or a light main meal.
  • Crowd-pleaser: It’s always a hit at picnics, barbecues, or family dinners.

Ingredients

The ingredients in this salad are simple but so good.

Burrata Cheese is the star of this salad. It has a creamy texture and mild flavor that pairs beautifully with the fresh ingredients. If you can’t find burrata, fresh mozzarella is a great substitute, though it’s a bit firmer.

Burrata is rich in protein and calcium, making it both a delicious and nutritious choice, though it’s higher in fat, so enjoy it in moderation.

Stale or Toasted Bread adds a crunchy texture that soaks up the dressing, making each bite flavorful. Using day-old bread like ciabatta or sourdough works best, but you can toast fresh bread if needed.

Cherry Tomatoes and Cucumber add a cool, refreshing crunch that balances out the richness of the cheese and prosciutto. It’s low in calories, making it perfect for a light summer salad.

Red Onion gives the salad a little sharpness and color. If raw onion is too strong for you, try soaking the slices in cold water for a few minutes to mellow the flavor.

Bell Pepper adds a sweet, crunchy element that complements the other ingredients.

The arugula adds a lovely peppery flavor and extra freshness to the salad. If you prefer a milder taste, you can mix in some baby spinach or reduce the amount of arugula.

Prosciutto adds a salty, savory note that pairs well with the creamy burrata and fresh veggies. If you’re looking for a substitute, thinly sliced smoked turkey or even bacon can work in a pinch. Prosciutto is high in protein but also sodium, so use it as a flavorful accent.

Olive Oil in the dressing brings everything together with its rich, smooth flavor.

Balsamic Vinegar adds a tangy sweetness to the dressing that complements the tomatoes and burrata perfectly.

Dijon Mustard brings a bit of spice and helps emulsify the dressing.

Honey or maple syrup in the dressing balances out the acidity of the vinegar with a touch of sweetness.

See the recipe card for quantities.

Instructions

Now that you’ve got all your ingredients ready, it’s time to put everything together. Don’t worry—this recipe is simple and fun to make. Follow these easy steps, and you’ll have a fresh, delicious burrata salad on the table in no time. Let’s get started!

prepping vegetables in a bowl.
  1. Prepare the Bread: Start by toasting your bread cubes lightly in the oven at 350°F (175°C) for about 10-15 minutes or until golden and crispy. Mix the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, and bell pepper. Toss in the torn fresh basil leaves and arugula if you're using it.
mixing dressing ingredients in a small bowl.
  1. Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, aged balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper. If you like a touch of garlic, add a small amount of roasted garlic paste or a pinch of garlic powder.
mixing salad in a bowl.
  1. Assemble the Salad: Add the toasted bread cubes to the vegetable mixture. Drizzle the vinaigrette over the salad and toss everything together. Let the salad sit for about 5-10 minutes so the bread cubes can absorb all the delicious flavors.
serving suggestion in a bowl.
  1. Add Burrata and Prosciutto: Tear the burrata cheese into smaller pieces and scatter it over the salad. Then, add the torn prosciutto slices, if you are using it.

This Panzanella Salad is perfect as a light lunch or as a side dish with grilled meats or seafood. Pair it with a crisp white wine or a refreshing iced tea for a complete summer meal.

Hint: Make sure to toast your bread cubes until they’re golden and crispy. This helps them soak up the dressing without getting too soggy, giving you the perfect crunch in every bite.

Variations

If you’re looking to mix things up, there are a few fun variations you can try!

First, you can turn it into a Mediterranean dish by adding ingredients like olives, sun-dried tomatoes, and crumbled feta cheese. Swap the prosciutto for some grilled chicken or shrimp, and use lemon juice instead of balsamic vinegar. This version has a bright, zesty flavor that’s perfect for a summer lunch.

Another variation is a Grilled Vegetable Panzanella. Toss some zucchini, eggplant, and bell peppers on the grill until they’re lightly charred, then mix them into the salad.

Finally, for a Fall-inspired Panzanella, try roasting butternut squash or sweet potatoes and adding them to the mix. Swap the fresh tomatoes for sun-dried ones, and add some toasted pecans or walnuts for a crunchy texture.

salad in a bowl close shot.

Equipment

You don’t need much fancy equipment to make this salad. Just grab a good cutting board and a sharp knife to chop all the veggies. A large bowl is perfect for tossing everything together, and a small bowl or jar works great for mixing the dressing.

If you’re toasting the bread, a baking sheet and your oven will do the trick. Simple tools, but they make all the difference in getting everything just right!

Storage

If you have leftovers, you can store the salad in an airtight container in the fridge. It will stay fresh for up to 2 days, but keep in mind that the bread might get a bit soggy over time. If you know you'll have leftovers, it's a good idea to keep the bread separate and add it just before serving.

Top Tip

Make sure to toast your bread cubes until they’re golden and crispy. This helps them soak up the dressing without getting too soggy, giving you the perfect crunch in every bite.

FAQ

What to serve with Panzanella salad?

Grilled chicken or shrimp adds protein and pairs well with the fresh flavors of the salad. Garlic bread complements the dish and is perfect for soaking up any extra dressing. A crisp white wine, like Sauvignon Blanc, enhances the light and vibrant flavors of the Panzanella Salad.

What can I use instead of burrata cheese?

Fresh mozzarella is a great substitute if you can’t find burrata. It’s still creamy, though a bit firmer than burrata.

Can I add more protein to this salad?

Definitely! Grilled chicken, shrimp, or even some canned chickpeas are great options if you want to boost the protein content of your salad.

Looking for other recipes like this? Try these:

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Fresh and Easy Burrata Panzanella Salad

salad in a bowl top shot
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Enjoy a fresh and tasty Burrata Panzanella Salad with creamy burrata, crunchy veggies, and toasted bread. Perfect for a light summer meal!

  • Author: Natalia
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: Italian

Ingredients

Scale
  • ½ cup Burrata Cheese (about 100 g or 4 oz)
  • 1 ½ cups Stale or Toasted Bread (about 100g or 4 oz, cubed)
  • 1 cup Cherry Tomatoes, halved
  • ¼ cup Cucumber, diced
  • ½ Red Onion, thinly sliced
  • 1 Bell Pepper, medium, diced
  • a handful Arugula
  • 2-3 slices Prosciutto (torn into pieces, optional)

Balsamic Dressing:

  • 2 teaspoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • ½ teaspoon Dijon Mustard
  • ½ teaspoon Honey or Maple Syrup
  • To taste Salt and Pepper
  • Optional: ½ teaspoon of garlic paste or garlic powder

Instructions

  • Prepare the Bread: Start by toasting your bread cubes lightly in the oven at 350°F (175°C) for about 5-10 minutes or until golden and crispy. Let them cool while you prep the rest of the ingredients.

  • Mix the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, and bell pepper. Toss in the arugula.

  • Make the Vinaigrette: In a small bowl or jar, whisk together the aged balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Slowly whisk in the olive oil until well combined. If you like a touch of garlic, add a ½ teaspoon of roasted garlic paste or garlic powder.

  • Assemble the Salad: Add the toasted bread cubes to the vegetable mixture. Drizzle the vinaigrette over the salad and toss everything together. Let the salad sit for about 10-15 minutes so the bread cubes can absorb all the delicious flavors.

  • Add Burrata and Prosciutto: Tear the burrata cheese into smaller pieces and scatter it over the salad. Then, add the torn prosciutto slices, if using.

Nutrition

  • Serving Size:
  • Calories: 355
  • Sugar: 11.7 g
  • Sodium: 2291.5 mg
  • Fat: 15 g
  • Carbohydrates: 32.1 g
  • Protein: 22.7 g
  • Cholesterol: 47.8 mg

Acai Protein Bowl: The Superfood Breakfast You'll Love

If you’re craving a tasty and nutritious treat, this Acai Protein Bowl recipe is perfect for you! I always feel amazing if I get to start my day with such an amazing breakfast that fuels my body with the energy for the whole day.

bowl with acai smoothie.

Acai bowls are also popular during health-focused holidays like New Year’s when people are setting goals for a healthier lifestyle. I have also made a "healthy eating" resolution once or twice 🙂

However, it all comes to an end soon unless I have healthy recipes in my pocket that I'm looking forward to eating.

For slightly different taste profile, try this Nutella drizzle acai bowl.

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Why You Will Love This Recipe

Here’s why we love this Protein Acai Bowl recipe:

  • Tastes amazing: The mix of acai, banana, and berries is super refreshing and delicious.
  • Packed with protein: Thanks to the vanilla protein powder, it keeps you full and energized.
  • Easy to make: You just blend, top, and enjoy! It’s quick and simple.
  • Healthy and satisfying: It’s full of nutrients, making it a great choice for breakfast or a snack.
  • Customizable: You can add your favorite toppings like granola, chia seeds, or fresh fruit.
  • Perfect texture: The smoothie base is thick and creamy, while the toppings add a nice crunch.
2 acai bowls side shot.

Plus, it’s so easy to make at home!

Ingredients

The ingredients in this Acai Protein Bowl are simple but pack a punch.

ingredients displayed on a table.

The frozen acai puree is the star of this bowl! It's packed with antioxidants, which are great for your health. If you can’t find frozen acai puree, you can use acai powder mixed with a little water, but the puree really gives the best texture.

Frozen bananas add natural sweetness and make the bowl thick and creamy. If you don’t have frozen bananas on hand, you can use fresh ones, but your bowl might be a bit thinner, so reduce the liquid (milk) slightly.

The mixed frozen fruit—like berries or mango—adds extra flavor and nutrients. Berries are full of fiber and vitamin C. You can swap the fruit for whatever you have at home, but sticking with frozen fruit keeps the bowl nice and thick.

Milk serves as a liquid that helps your blender to work properly. You can use any milk you like—regular milk, oat milk, or even coconut milk if you want a richer taste. Just remember, the type of milk you choose can change the flavor a bit.

The vanilla protein powder is what makes this bowl filling and gives it a creamy texture. It’s a great way to add protein, especially if you’re having this after a workout. If you don’t have protein powder, you could mix in some Greek yogurt instead, which also adds protein and makes the bowl extra creamy.

Granola adds a crunchy texture that’s so satisfying. It’s a source of carbs and fiber, giving you energy. If you’re looking to keep things lower in sugar, you can use a homemade granola or even swap it for nuts or seeds.

Easy Homemade Cinnamon Granola Recipe

The chia seeds are small but mighty, adding fiber, omega-3 fatty acids, and a bit of protein. If you don’t have chia seeds, you can sprinkle on some flaxseeds or hemp seeds instead.

Finally, the toppings—great options include sliced banana, berries, peanut butter, Nutella, mango, kiwi, grapefruit, nuts, granola, and seeds—add crunch and extra flavor. It's all about using fresh, wholesome ingredients to make something delicious and nutritious.

See the recipe card for quantities.

Instructions

Making this Acai Protein Bowl is super easy and only takes a few steps. Just follow along, and in no time, you’ll have a delicious, thick smoothie bowl that’s ready to enjoy. Let’s get started!

putting the ingredients into the blender.
  1. In a speed blender, combine the frozen acai puree, frozen banana, mixed frozen fruit, and milk. Blend until smooth and creamy.
adding protein powder to blender.
  1. Add vanilla protein powder and mix again. I like to add it later to the mixture to prevent it from sticking to the blender glass. The texture should be thick, like a smoothie bowl. If it’s too thick, add a little more milk until you reach the desired consistency.
bowl with acai puree.
  1. Pour the blended mixture into a bowl.
acai bowl serving suggestion.
  1. Top with sliced banana, granola, and a sprinkle of chia seeds. Add fresh berries or any other toppings you love.

Your is ready to enjoy! Serve immediately while it’s still cold and fresh.

Hint: for the best texture, make sure your acai puree, banana, and other fruits are frozen. This helps create that thick, creamy consistency that makes the bowl so satisfying.

Variations

If you want to mix things up, here are three fun variations of this Acai Protein Bowl recipe that you can try:

Green: For an extra boost of nutrients, add a handful of spinach or kale to the base before blending. You won’t even taste the greens, but you’ll get all their benefits.

Tropical: Swap the mixed berries for frozen pineapple and mango. You can use coconut milk for a creamier texture and top it with toasted coconut flakes.

Chocolate: If you’re a chocolate lover, this variation is for you! Add a tablespoon of cocoa powder or use chocolate-flavored protein powder in the base. Top it with sliced strawberries, cacao nibs, and a drizzle of almond butter for a rich, chocolatey taste.

acai bowl close shot

Equipment

To make this recipe, all you really need is a good blender. A high-speed blender works best because it can easily blend the frozen acai and fruit into that perfect, thick smoothie texture.

Storage

If you have any leftover acai protein bowl, here’s how you can store it.

In the fridge, you can keep your acai bowl for up to a day. Just cover it tightly with plastic wrap or transfer it to an airtight container. The texture might soften a bit, but it’ll still taste great. Give it a good stir before eating.

For longer storage, use the freezer. Pour the leftovers into a freezer-safe container and freeze it for up to a week. When you’re ready to eat, let it thaw for about 10-15 minutes at room temperature, then give it a stir to get that creamy texture back. You can also blend it again if needed.

Top Tip

Don’t be afraid to get creative with your toppings! Try different combinations of nuts, seeds, fresh fruit, and even a drizzle of honey or almond butter to add variety and keep things interesting.

FAQ

What if I don’t have protein powder?

No problem! You can substitute protein powder with Greek yogurt for a creamy texture and added protein. Another option is to add a handful of nuts or seeds for a protein boost.

How can I make the bowl sweeter?

If you like your acai bowl on the sweeter side, add a bit of honey, maple syrup, or a few more slices of banana to the blend. Taste as you go until it’s just right for you.

Are acai bowls high in protein?

Acai bowls are not naturally high in protein, as the base ingredients like acai berries, fruits, and juices are low in protein. However, you can make them higher in protein by adding ingredients like protein powder, Greek yogurt, nuts, seeds, or nut butter.

How much protein is in an acai?

Acai berries themselves are quite low in protein. In a typical serving of 100 grams of acai puree, there is about 1-2 grams of protein.

Is acai bowl good for weight loss?

An acai bowl can be good for weight loss if made with the right ingredients. Focus on using unsweetened acai, controlling portion sizes, and choosing low-calorie toppings like fresh fruit, nuts, or Greek yogurt. Avoid adding too much sugar or high-calorie extras.

Looking for other recipes like this? Try these:

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Acai Protein Bowl: The Superfood Breakfast You'll Love

2 acai bowls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Acai Protein Bowl is a tasty, healthy treat! It’s packed with protein and bursting with berry flavor. Perfect for breakfast or a snack!

  • Author: Natalia
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Scale
  • 1 cup (200 grams) of frozen acai puree
  • 1 frozen banana
  • 1 cup grams mixed frozen fruit (like berries or mango)
  • ⅓ cup (80 ml) milk (any kind you like)
  • 2 scoops (60 grams) vanilla protein powder
  • ½ medium banana, sliced (for topping)
  • 60 grams granola (for topping)
  • chia seeds (a sprinkle, for topping)
  • fresh berries (optional, for topping)

Instructions

Prep Your Ingredients:

Start by gathering all your ingredients. Make sure your frozen fruit and acai packet are ready to go.

Blend the Base:

In a speed blender, combine the frozen acai puree, frozen banana, mixed frozen fruit, and milk. Blend until smooth and add vanilla protein powder. Blend again until smooth and creamy. The texture should be thick, like a smoothie bowl. If it’s too thick, add a little more milk until you reach the desired consistency.

Assemble Your Bowl:

Pour the blended mixture into a bowl. Top with sliced banana, granola, and a sprinkle of chia seeds. Add fresh berries or any other toppings you love.

Serve:

Your acai protein bowl is ready to enjoy! Serve immediately while it’s still cold and fresh.

Nutrition

  • Serving Size:
  • Calories: 431
  • Sugar: 30.6 g
  • Sodium: 144.8 mg
  • Fat: 9.6 g
  • Carbohydrates: 64.4 g
  • Protein: 24.8 g
  • Cholesterol: 4.3 mg

Deliciously Easy Baked Mediterranean Cod Recipe

If you’re looking for a healthy weeknight dinner that’s both flavorful and easy to make, this Baked Mediterranean Cod recipe is just what you need! It’s super tasty and easy to make, and I think you’ll love adding it to your dinner rotation!

fish on a plate.
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Why You Will Love This Recipe

Here are some reasons why we love this recipe:

  • Easy to make: It only takes a few simple steps and common ingredients.
  • Healthy and light: Perfect for a nutritious dinner that doesn’t weigh you down.
  • Bursting with flavor: The lemon, garlic, and herbs create a zesty, fresh taste.
  • Versatile: Works well for a quick weeknight meal or a special dinner.
  • Minimal cleanup: Just one baking dish and a few bowls to clean up.
  • Impresses every time: The dish looks and tastes like it took more effort than it really did!

Ingredients

When I gather the ingredients for this recipe, I start with fresh cod fillets, which are mild and flaky. I love using fresh lemon juice and zest for a bright, tangy taste. It’s simple, but each ingredient brings so much flavor!

displayed Ingredients on the table.

Cod fillets are the star of this dish. They’re mild, tender, and packed with lean protein, making them a great choice for a healthy meal. If you can’t find fresh cod, you can substitute with haddock or tilapia, which have similar textures. For frozen fillets, just make sure to thaw them completely before cooking.

Extra virgin olive oil is essential in Mediterranean cooking. It’s rich in healthy monounsaturated fats and antioxidants, adding a smooth, slightly fruity flavor to the dish. If you’re out of olive oil, avocado oil is a good substitute, though it has a milder taste.

Garlic is the ingredient that brings everything together with its bold, savory flavor. If you don’t have fresh garlic, you can use garlic powder, but fresh garlic really shines in this recipe.

Lemon juice and zest add a bright, tangy punch that cuts through the richness of the fish and oil. Fresh lemons are best because they provide the most flavor, but bottled lemon juice works in a pinch.

Dried thyme and oregano are classic Mediterranean herbs that add depth and earthiness to the dish. If you prefer fresh herbs, you can use those instead.

Chopped fresh parsley is the perfect garnish, adding a pop of color and a hint of freshness. Parsley is more than just a garnish; it’s full of vitamins A and C. If you don’t have parsley, fresh cilantro or basil can work as substitutes for a different flavor profile.

Each ingredient plays a key role in making this dish delicious, and knowing a bit more about them can help you customize the recipe to your taste or what you have on hand.

See the recipe card for quantities.

Instructions

Now that we have all our ingredients ready, it’s time to start cooking! This recipe is super simple and perfect for any night of the week. Just follow these easy steps, and in no time, you'll have a delicious, healthy meal on the table. Let’s get started!

mixing marinade in a bowl.

Preheat oven to 400°F (200°C) - ideal for baking fish to ensure that it cooks evenly and flakes easily.

In a small bowl, mix the olive oil, minced garlic, lemon juice, zest, dried thyme, and oregano.

    bathing fish in marinade.

    Pour this marinade over the fish, ensuring each fillet is well coated. Let the fillets marinate for at least 10 minutes.

      placing fish into a baking dish.

      Place the fish into the baking dish lined with parchment paper. Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork.

        baked fish in a baking dish.

        Once baked, remove the cod from the oven and garnish with chopped fresh parsley.

          Еhis baked fish pairs beautifully with steamed vegetables, a fresh green salad, or a side of quinoa.

          Always check the internal temperature of the fish to ensure it reaches 145°F (63°C).

          This baked Mediterranean cod is a delightful, easy-to-make dish that brings the sunny flavors of the Mediterranean right to your dinner table.

          Hint: don’t skip the marinating time. Letting the cod sit in the lemon-garlic marinade for at least 10 minutes before baking allows the flavors to really soak into the fish, making it even more delicious.

          Variations

          There are so many fun ways to switch up this recipe to keep it exciting!

          First, you can add a topping to the cod with a mixture of chopped olives, cherry tomatoes, and crumbled feta cheese before baking. This adds a burst of flavor and a bit of tanginess from the feta, making the dish even more delicious.

          You can make this recipe even heartier by baking the cod on a bed of thinly sliced red onions and bell peppers. As the fish bakes, the vegetables soak up the lemony marinade and become tender and flavorful, adding extra texture and color to your plate.

          Each of these variations keeps the basic recipe easy and healthy, but with a little twist to suit different tastes!

          fish on a plate.

          Equipment

          For this recipe, you don’t need a lot of fancy equipment. A good large baking dish is key—it should be big enough to hold all your cod fillets without overcrowding them.

          You’ll also need a small bowl to mix up the marinade, and a sharp knife for chopping the garlic and parsley.

          Of course, make sure your oven is preheated to the right temperature to get that perfect flaky texture! That’s it—simple tools for a delicious meal.

          Storage

          If you have leftovers, you can store them in the fridge or freezer to enjoy later.

          For the fridge, place the cod in an airtight container and keep it in the fridge for up to 2 days. When you’re ready to eat, just reheat it gently in the oven or microwave until warmed through.

          For the freezer, wrap each piece of cod tightly in plastic wrap or aluminum foil and then place them in a freezer-safe bag or container. The cod can be frozen for up to 2 months. When you want to enjoy it again, thaw it in the fridge overnight and reheat it in the oven until it’s heated through and flaky.

          Top Tip

          To ensure your cod is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 145°F (63°C). This way, you’ll avoid overcooking and keep the fish tender and flaky.

          FAQ

          Can I use frozen cod fillets?

          Yes, you can use frozen cod fillets. Just make sure to thaw them completely in the fridge before cooking to ensure even baking.

          What can I use if I don’t have fresh lemon?

          If you don’t have fresh lemon, you can use bottled lemon juice in a pinch, though fresh lemon zest and juice give the best flavor.

          What’s the best way to reheat leftovers?

          To keep the fish moist, reheat leftovers in a preheated oven at 300°F (150°C) for about 10 minutes, or until warmed through. You can also use a microwave but reheat it gently to avoid drying out the cod.

          Looking for other recipes like this? Try these:

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          Deliciously Easy Baked Mediterranean Cod Recipe

          fish on a plate
          Print Recipe

          5 Stars 4 Stars 3 Stars 2 Stars 1 Star

          5 from 1 review

          Enjoy this easy and healthy baked Mediterranean cod recipe with lemon, garlic, and herbs. Perfect for a quick weeknight dinner!

          • Author: Natalia
          • Prep Time: 15
          • Cook Time: 20
          • Total Time: 35 minutes
          • Yield: 2 1x
          • Category: Main Dish
          • Method: Baking
          • Cuisine: Mediterranean

          Ingredients

          Scale
          • 2 cod fillets (about 6 ounces each)
          • 1 tablespoons extra virgin olive oil
          • 2 cloves garlic, minced
          • 1 lemon, zested and juiced
          • 1 teaspoon dried thyme
          • 1 teaspoon dried oregano
          • Salt and pepper to taste
          • Chopped fresh parsley, for garnish

          Instructions

          1. Preheat oven to 400°F (200°C). This temperature is ideal for baking fish to ensure that it cooks evenly and flakes easily.
          2. Pat the cod fillets dry and place them in the prepared baking dish. In a small bowl, mix together the olive oil, minced garlic, lemon juice, zest, dried thyme, and oregano. Pour this marinade over the fish, ensuring each fillet is well coated.
          3. Place the baking dish in the oven and bake for 15-20 minutes, or until the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C) to ensure it’s fully cooked.
          4. Once baked, remove the cod from the oven and garnish with chopped fresh parsley. 

          Nutrition

          • Serving Size:
          • Calories: 165
          • Sugar: 3.4 g
          • Sodium: 1291.3 mg
          • Fat: 7.7 g
          • Carbohydrates: 11.8 g
          • Protein: 16.5 g
          • Cholesterol: 39.1 mg

          Stuffed Bell Peppers with Ground Turkey and Quinoa

          If you're looking for a healthy, flavorful, and easy dinner option, these Stuffed Bell Peppers with Ground Turkey and Quinoa are just what you need. With tender bell peppers filled with savory turkey, fluffy quinoa, and a hint of spice, this dish will surely become a family favorite!

          4 stuffed peppers close shot.

          They are perfect for holidays like Thanksgiving or any family gathering, where you want to impress without spending too much time in the kitchen. Plus, who can resist a dish that's as fun to make as it is to eat?

          Swapping out the classic beef and rice for ground turkey and quinoa gives this dish a healthy, modern twist. It’s perfect for anyone who wants to eat lighter without missing out on great flavor.

          If you are a fan of quinoa as much as I am, I'm sure you will love this quinoa salad with lemon vinaigrette recipe!

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          Why You Will Love This Recipe

          • Healthy and Nutritious: It’s packed with lean ground turkey, quinoa, and veggies, so it’s good for you.
          • Full of Flavor: The spices and tomatoes make the filling taste amazing, with just the right amount of warmth.
          • Easy to Make: You don’t need to be a pro chef to whip this up, and it’s all done in about an hour.
          • Colorful and Fun: The bright bell peppers make the dish look as good as it tastes, adding some fun to dinner.
          • Family Favorite: Everyone loves it, and it’s a great way to sneak in some healthy ingredients without anyone noticing!

          Ingredients

          The ingredients in this recipe are simple but so good together. The ground turkey is lean and packed with protein, making it a healthier choice. Quinoa adds a nice, fluffy texture and is also full of nutrients.

          ingredients displayed on a table.

          Bell Peppers are the stars of this dish, adding vibrant color and a sweet, crisp texture. They’re rich in vitamins A and C. You can use any color—red, yellow, green, or orange—but red peppers are the sweetest.

          Ground Turkey is a lean protein that keeps this dish light and healthy. It’s lower in fat than ground beef, making it a great choice. If you prefer, you can swap it out for ground chicken or even a plant-based ground meat substitute to keep it vegetarian.

          Quinoa is a fantastic grain that’s packed with protein and fiber, making it super filling. It has a light, fluffy texture when cooked and adds a nice contrast to the juicy turkey and peppers.

          Black Beans add extra protein and fiber, making the dish even more satisfying. They also have a creamy texture that pairs well with the other ingredients. If you’re not a fan of black beans, kidney beans, or chickpeas are great alternatives.

          Diced Tomatoes bring juiciness and a bit of acidity to balance out the flavors. They’re rich in vitamins C and K, and they add a fresh, slightly tangy taste.

          Cumin, Chili Powder, and Smoked Paprika are the spices that give the filling its warmth and depth. Cumin has an earthy, slightly nutty flavor, while chili powder adds a mild heat. Smoked paprika gives a smoky, almost sweet flavor that really enhances the dish.

          Cheese adds a delicious melty topping that makes everything even more satisfying. Mozzarella is mild and creamy, but you could also use cheddar, pepper jack, or even dairy-free cheese if you prefer. If you’re watching your calories, you can skip the cheese, but it definitely adds a nice touch!

          Instructions

          Now that we’ve got all our ingredients ready, it’s time to start cooking! Don’t worry, the steps are simple, and I’ll guide you through everything.

          peppers prepped on a baking sheet.

          Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small piece off the bottom to help them stand upright. Place them in a baking dish.

            quinoa simmering.

            In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

            ground turkey in a pot.

            In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

            Stir in the lean ground turkey to the skillet and cook until browned, breaking it apart with a spatula.

            adding the beans, tomatoes and quinoa into the pot.

            Stir in the diced tomatoes, black beans, cooked quinoa, and ground cumin.

            adding the spices and herbs.

            Add chili powder, smoked paprika, salt, and pepper. Cook for another 5-7 minutes to let the flavors meld together.

            stuffing the peppers on a baking sheet.

            Spoon the turkey and quinoa mixture into each bell pepper, pressing down lightly to pack it in.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. If using cheese, remove the foil, sprinkle the shredded mozzarella on top of each stuffed pepper, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

            Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy the savory goodness!

            These stuffed bell peppers are delicious on their own, but they pair wonderfully with a side salad or some steamed vegetables. You can also serve them with a dollop of sour cream or a splash of hot sauce for added flavor.

            Leftovers can be reheated for a quick and easy lunch the next day!

            Hint: This recipe is great for using up leftover cooked quinoa or veggies you have in the fridge. Just mix them into the filling to reduce waste and add extra flavor.

            serving suggestion with sour cream.

            Variations

            If you’re looking to mix things up, here are three fun variations you can try with this stuffed bell peppers with ground turkey and quinoa recipe:

            Italian Style: Give the dish an Italian twist by using ground chicken or turkey sausage instead of plain ground turkey. Mix in some marinara sauce with the diced tomatoes and swap the cumin and chili powder for Italian seasoning. Top it off with mozzarella or parmesan cheese for a comforting, Italian-inspired meal.

            Vegetarian Version: Skip the ground turkey and double up on the black beans, or add in some chickpeas for extra protein. You can also toss in some sautéed mushrooms or spinach to make the filling even heartier.

            Spicy Kick: If you love a bit of heat, add some diced jalapeños or a dash of cayenne pepper to the filling. You can also use pepper jack cheese instead of mozzarella for an extra spicy touch.

            stuffed peppers on a baking sheet, top shot.

            Equipment

            For this recipe, you don’t need anything fancy—just some basic kitchen tools.

            A sharp knife is handy for cutting the bell peppers, and a large skillet is perfect for cooking the turkey and filling.

            You’ll also need a medium saucepan to cook the quinoa, and a baking dish to hold the stuffed peppers while they bake. If you have a good set of these essentials, you’re all set to whip up this delicious meal!

            Storage

            Storing these stuffed bell peppers is super easy! Just pop any leftovers in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to enjoy them again, just reheat them in the oven or microwave, and they’ll taste just as good as when you first made them.

            You can even freeze them if you want to save some for later! After they’ve cooled completely, wrap each pepper individually in plastic wrap or aluminum foil. Then, place them in a freezer-safe container or a resealable freezer bag. They’ll keep in the freezer for up to 3 months. When you’re ready to eat them, just bake them straight from the freezer at 350°F (175°C) for about 25-30 minutes, or until they’re heated through. Easy and convenient!

            Top Tip

            You can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate them until you’re ready to bake. This makes dinner time quick and stress-free!

            FAQ

            Can I use a different grain instead of quinoa?

            Yes, you can! Brown rice, couscous, or even farro work well as substitutes. Just make sure to adjust the cooking time as needed for the grain you choose.

            How do I know when the stuffed peppers are done?

            The peppers should be tender when poked with a fork, and the filling should be hot and fully cooked. If you’ve added cheese on top, it should be melted and bubbly.

            Looking for other recipes like this? Try these:

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            Healthy Comfort Food: Stuffed Bell Peppers with Ground Turkey and Quinoa

            4 stuffed peppers close shot
            Print Recipe

            5 Stars 4 Stars 3 Stars 2 Stars 1 Star

            5 from 1 review

            Enjoy these delicious stuffed bell peppers with ground turkey and quinoa! They’re healthy, easy to make, and packed with flavor. Perfect for dinner!

            • Author: Natalia
            • Prep Time: 5
            • Cook Time: 55
            • Total Time: 1 hour
            • Yield: 4 1x
            • Category: Main Dish
            • Method: Baking
            • Cuisine: American

            Ingredients

            Units Scale
            • 4 large bell peppers (any color)
            • ½ cup uncooked quinoa, rinsed
            • 1 cup water or low-sodium chicken stock
            • 1 tablespoon extra virgin olive oil
            • 1 pound lean ground turkey
            • 1 medium onion, finely chopped
            • 3 cloves garlic, minced
            • 1 can (14.5 ounces) diced tomatoes, drained
            • 1 cup black beans, rinsed and drained
            • 1 teaspoon ground cumin
            • 1 teaspoon chili powder
            • ½ teaspoon chili flakes (optional)
            • ½ teaspoon smoked paprika
            • Salt and pepper to taste
            • 1 cup shredded mozzarella cheese (optional)
            • Fresh cilantro or parsley for garnish (optional)

            Instructions

            1. Preheat the Oven: Preheat your oven to 375°F (190°C).
            2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small piece off the bottom to help them stand upright. Place them in a baking dish.
            3. Cook the Quinoa: In a medium saucepan, bring the chicken stock to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
            4. Cook the Turkey: In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the minced garlic and cook for another minute.
            5. Add the Ground Turkey: Add the lean ground turkey to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.
            6. Combine the Filling: Stir in the diced tomatoes, black beans, cooked quinoa, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5-7 minutes to let the flavors meld together.
            7. Stuff the Peppers: Spoon the turkey and quinoa mixture into each bell pepper, pressing down lightly to pack it in.
            8. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. If using cheese, remove the foil, sprinkle the shredded mozzarella on top of each stuffed pepper, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
            9. Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy the savory goodness!

            Nutrition

            • Serving Size:
            • Calories: 431
            • Sugar: 10.7 g
            • Sodium: 1089.1 mg
            • Fat: 15.8 g
            • Carbohydrates: 42.4 g
            • Protein: 32.1 g
            • Cholesterol: 84.1 mg

            The Perfect Quinoa Salad with Lemon Vinaigrette

            Looking for a light, refreshing salad that’s bursting with flavor? This healthy Greek quinoa salad with lemon vinaigrette is packed with fresh vegetables, tangy feta cheese, and a zesty lemon dressing. It is light fluffy, healthy, and filling, making it a great choice for any meal.

            salad in a bowl side shot

            Quinoa salad is not just for summer—it’s a year-round dish that can brighten up any table. It’s especially popular during spring and summer when fresh produce is abundant, but it’s also a great way to bring a taste of sunshine into colder months.

            This Mediterranean quinoa salad is a hit at picnics, barbecues, and even holiday gatherings. With its vibrant colors and bold flavors, it’s a dish that’s as pleasing to the eye as it is to the palate.

            Quinoa has been a staple in South American diets for thousands of years, known as the “mother grain” by the ancient Incas. This tiny superfood has traveled across the globe, becoming a favorite in many kitchens. Its nutty flavor and fluffy texture make it a perfect base for salads like this one.

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            Why You Will Love This Recipe

            Here are the reasons why we love this quinoa salad with lemon vinaigrette. I promise you will love it too!

            Fresh and Flavorful: The mix of fresh veggies and zesty lemon dressing is super refreshing.

            Healthy and Filling: Quinoa is packed with nutrients and keeps you full longer.

            Easy to Make: It’s simple to prepare, with just a few steps and basic ingredients.

            Versatile: You can enjoy it as a main dish, side, or even pack it for lunch.

            Great for Meal Prep: Make it ahead of time, and it stays tasty for a couple of days.

            Colorful and Pretty: The bright colors make it as nice to look at as it is to eat

            salad in a bowl top side shot

            Ingredients

            The ingredients in this quinoa salad are simple but pack a lot of flavor. You’ve got fluffy quinoa as the base, which is super healthy and filling. Then, there’s a mix of fresh veggies like cherry tomatoes, cucumber, red bell pepper, and red onion, adding crunch and color.

            Kalamata olives give it a salty, savory kick, while the feta cheese adds a creamy touch. Fresh parsley brings a burst of freshness, and the lemon vinaigrette ties it all together! It’s a perfect mix of textures and tastes!

            ingredients on a table

            Quinoa is the star of this salad. Many call quinoa the optimal "super grain"! It's a gluten-free grain that's high in protein and fiber, making it a great base for any meal. When cooking quinoa, make sure to rinse it well to remove its natural coating, which can taste bitter.

            Cherry tomatoes add a burst of juicy sweetness to the salad. They're full of vitamins like C and A, which are great for your skin and immune system.

            Cucumber brings a refreshing crunch. It’s low in calories and high in water, so it helps keep you hydrated.

            Red onion adds a sharp, zesty flavor that balances the sweetness of the tomatoes and the richness of the feta.

            Red bell pepper gives the salad a sweet, crunchy bite and is packed with vitamins, especially vitamin C.

            salad in a bowl close shot

            Kalamata olives add a salty, tangy punch to the salad. They’re rich in healthy fats and antioxidants. If you're not a fan of olives, you could substitute them with capers for a similar briny flavor, or just leave them out if you prefer.

            Feta cheese gives the salad a creamy, tangy element that pairs nicely with the crunch of the vegetables. It's also a good source of calcium and protein.

            Fresh parsley brightens up the salad with its herbaceous flavor and is loaded with vitamins K and C.

            The lemon vinaigrette is what ties all the flavors together. Made with extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey, it’s light, tangy, and slightly sweet.

            See the recipe card for quantities.

            Instructions

            Now that we have all our ingredients ready, it's time to put everything together. Don't worry, the steps are simple and easy to follow.

            quinoa simmering
            1. Start by bringing 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let the cooked quinoa cool to room temperature.
            vegetables in a bowl
            1. While the quinoa is cooking, chop up your cherry tomatoes, cucumber, red onion, and red bell pepper. Combine them in a large mixing bowl with the sliced olives.
            dressing in a bowl
            1. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper. This lemon dressing is the star of the show!
            salad in a bowl top shot
            1. Add the cooled quinoa to the bowl with the vegetables. Pour the lemon vinaigrette over the salad and toss everything together. Gently mix in the crumbled feta cheese and parsley.

            This quinoa salad pairs wonderfully with grilled chicken, fish, or even black bean patties for a complete meal. It’s also delicious served with a side of crusty bread and a glass of chilled white wine.

            Hint: After cooking the quinoa, fluff it with a fork and let it cool completely before mixing it with the veggies. This keeps the salad light and prevents it from getting mushy.

            salad in a bowl close shot

            Variations

            You can easily switch up this quinoa salad with lemon vinaigrette to create different variations, depending on what you’re in the mood for or what you have on hand. Here are three tasty options:

            1. Quinoa Arugula Salad: Add a handful of fresh arugula to the salad for a peppery kick. Arugula pairs really well with the lemon vinaigrette, giving the salad an extra layer of flavor.
            2. Southwest Quinoa Salad: If you’re craving something with a little more spice, try a Southwest version. Swap the cucumber and olives for black beans, corn, and diced avocado. Add some chopped cilantro and a squeeze of lime juice to the vinaigrette, and maybe even a pinch of cumin or chili powder. This variation is hearty and satisfying, perfect for a main course.
            3. Roasted Veggie Quinoa Salad: For a hearty and warm twist, try adding roasted vegetables to your quinoa salad. Roast a mix of veggies like sweet potatoes, zucchini, and red bell peppers with a little olive oil, salt, and black pepper until they’re tender and slightly caramelized. Toss the roasted veggies with the cooked quinoa, then add the lemon vinaigrette, some crumbled feta, and fresh herbs. The roasted veggies add a rich, smoky flavor that’s perfect for cooler days,
            salad on a plate with fish

            Equipment

            You don’t need much equipment to make this quinoa salad with lemon vinaigrette, which is one of the reasons it’s so easy to whip up.

            All you really need is a medium saucepan for cooking the quinoa, a large mixing bowl for tossing everything together, and a small bowl or jar for mixing up the vinaigrette. A sharp knife and cutting board will help you chop the veggies quickly, and a whisk makes blending the dressing a breeze.

            Simple tools for a simple, delicious dish!

            Storage

            Fridge: This salad stores well in the fridge, making it perfect for meal prep. Just transfer it to an airtight container, and it’ll stay fresh for up to 3 days. The flavors actually get better as they meld together, so don’t hesitate to make it ahead of time.

            Freezer: While quinoa itself freezes well, this salad is best enjoyed fresh. The veggies can get a bit mushy if frozen and thawed, and the lemon vinaigrette may separate.

            salad in a bowl close shot

            Top Tip

            Start with half of the lemon vinaigrette and toss the salad. Taste it, and add more dressing as needed. This way, you avoid overdressing and can adjust to your taste preference.

            FAQ

            What can I use instead of quinoa?

            If you’re out of quinoa or want a change, you can use couscous, bulgur, or brown rice. Each grain will bring a slightly different texture but will still taste great with the lemon vinaigrette.

            Can I add protein to this salad?

            Absolutely! Grilled chicken, shrimp, or even chickpeas make great additions to boost the protein content.

            How do I keep the salad from getting soggy?

            To avoid sogginess, make sure the quinoa is fully cooled before mixing it with the other ingredients. Also, adding the dressing right before serving helps keep everything crisp and fresh.

            Looking for other recipes like this? Try these:

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            The Perfect Quinoa Salad with Lemon Vinaigrette

            salad in a bowl close shot
            Print Recipe

            5 Stars 4 Stars 3 Stars 2 Stars 1 Star

            5 from 1 review

            This quinoa salad with lemon vinaigrette is fresh, flavorful, and easy to make. Perfect for a healthy meal that everyone will love!

            • Author: Natalia
            • Prep Time: 10
            • Cook Time: 15
            • Total Time: 25 minutes
            • Yield: 4 1x
            • Category: Salad
            • Method: Simmering
            • Cuisine: Mediterranean

            Ingredients

            Scale

            For the Salad:

            • 1 cup quinoa, rinsed
            • 2 cups water or low-sodium vegetable broth
            • 1 cup cherry tomatoes, halved
            • 1 cucumber, diced
            • ¼ red onion, finely chopped
            • 1 red bell pepper, diced
            • ¼ cup Kalamata olives, sliced
            • ¼ cup feta cheese, crumbled (optional)
            • 2 tablespoons fresh parsley, chopped
            • 2 tablespoons fresh mint, chopped

            For the Lemon Vinaigrette:

            • ¼ cup extra virgin olive oil
            • 2 tablespoons fresh lemon juice
            • 1 teaspoon lemon zest
            • 1 teaspoon Dijon mustard
            • 1 teaspoon honey
            • 1 clove minced garlic or 1 teaspoon of garlic powder.
            • Salt and black pepper to taste

            Instructions

            1. Cook the Quinoa:

            Start by bringing 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let the cooked quinoa cool to room temperature.

            2. Prepare the Vegetables:

            While the quinoa cools, chop up your cherry tomatoes, cucumber, red onion, and red bell pepper. Combine them in a large mixing bowl with the sliced olives.

            3. Make the Lemon Vinaigrette:

            In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper. This lemon dressing is the star of the show, bringing a tangy, bright flavor that pairs perfectly with the salad.

            4. Assemble the Salad:

            Add the cooled quinoa to the bowl with the vegetables. Pour the lemon vinaigrette over the salad and toss everything together. Gently mix in the crumbled feta cheese, parsley, and mint.

            5. Serve:

            Taste your salad and adjust the seasoning if needed. Serve immediately for a fresh, vibrant meal, or chill it in the refrigerator for about 30 minutes to let the flavors meld. This salad recipe can be saved and enjoyed for up to 2 days, making it perfect for meal prep.

            Notes

            This quinoa salad with lemon vinaigrette recipe typically yields about 4 to 6 portions, depending on how it’s served.

            Nutrition

            • Serving Size:
            • Calories: 347
            • Sugar: 5.5 g
            • Sodium: 778 mg
            • Fat: 19.7 g
            • Carbohydrates: 36.2 g
            • Protein: 8.5 g
            • Cholesterol: 8.3 mg

            High Protein Cottage Cheese Bagels

            Do you love bagels? Then you're in for a treat! Today, we’re making some delicious cottage cheese bagels. These bagels are chewy, flavorful, and super easy to make. They’re perfect for breakfast or as a snack. Plus, they’re packed with protein. You’ll definitely want to try this recipe!

            bagels on baking sheet

            These bagels are amazing! They’re soft on the inside with a nice, chewy crust. The cottage cheese makes them really moist and flavorful. I love the sprinkle of some seeds on top; it adds a little crunch and a nutty taste.

            Bagels are created in 17th century Poland as a response to anti-Semitic laws preventing Polish Jews from baking bread. Jewish bakers circumvented these restrictions by boiling the dough before baking it. Later, some of those people immigrated to America and brought the bagels with them, Wow, what an interesting piece of history!

            Cottage cheese bagels are perfect for any time of year, but they’re trendy during holidays when you want something special and homemade. They’re also a great way to enjoy a nutritious and filling breakfast that gives you a boost of energy.

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            Why You Will Love This Recipe

            Easy to Make: You don’t need to be a master chef to whip these up.

            Protein-Packed: Thanks to the cottage cheese, these bagels are great for energy.

            Moist and Chewy: The texture is just perfect, with a soft inside and a chewy crust.

            Customizable: Add your favorite seasonings or toppings to make them your own.

            Healthy Option: A great way to enjoy bagels without feeling guilty.

            Versatile: Perfect for breakfast, lunch, or a snack anytime.

            Kid-Friendly: Even picky eaters will love them!

            bagels on cooling rack

            Ingredients

            The ingredients for these cottage cheese bagels are simple and easy to find.

            Cottage cheese is the star of this recipe, giving the bagels their moist texture and a boost of protein. If you prefer, you can use low-fat or fat-free cottage cheese to reduce calories. It's a great source of calcium and protein, making these bagels a nutritious choice.

            Eggs help bind the ingredients together and add structure to the dough. Eggs also provide essential nutrients like protein and vitamins A, D, E, and others.

            Flour is the base of the dough. You can use all-purpose flour, but for a healthier option, try whole wheat flour. It adds fiber and nutrients. If you're gluten-free, substitute with a gluten-free flour blend.

            bagels close shot

            Grated mozzarella adds a delicious cheesy flavor to the bagels. Mozzarella is also a good source of calcium and protein. You can also use cheddar or any other cheese that melts nicely.

            Black sesame and some seeds give a nice crunch and a nutty taste. You can use any seeds (to be sprinkled on top) you have at home. Everything bagel seasoning works great too. The seeds add healthy fats and a bit of fiber to the bagels.

            Egg yolk is used for the egg wash, which gives the bagels a beautiful golden brown and shiny finish. If you’re vegan, you can use a bit of almond milk or olive oil as a substitute.

            See the recipe card for quantities.

            Instructions

            In just a few steps, you will have a nice healthy breakfast ready!

            ingredients in a bowl

            Preheat your oven to 365°F (185°C). Line a baking sheet with parchment paper. Mix the cottage cheese, egg, and grated mozzarella in a large bowl until well combined.

            Add the flour and mix until you have a soft dough. If the dough is too sticky, add a little more flour.

              mixture in a bowl

              Divide the dough into 4-6 equal parts. Shape each part into a bagel shape by rolling it into a ball and poking a hole in the middle.

                raw bagel on a baking sheet

                Brush the bagels with egg yolk and sprinkle with black sesame seeds or everything bagel seasoning.

                  raw bagel on a baking sheet

                  Bake in the preheated oven for about 20 minutes or until the bagels are golden brown and cooked through.

                  Let them cool before serving.

                    Hint: Serve your bagels with a spread of cream cheese or butter. They’re also fantastic with smoked salmon or avocado for a heartier meal.

                    bagel on a parchment paper

                    Variations

                    Cheesy Garlic Bagels

                    For a savory twist, try making cheesy garlic bagels. Add a teaspoon of garlic powder to the dough. You can also sprinkle some extra cheese and garlic powder on top before baking. These bagels have a rich, cheesy flavor with a hint of garlic – perfect for garlic lovers!

                    Herb and Onion Bagels

                    For a fragrant and flavorful variation, try herb and onion bagels. Add a tablespoon of dried mixed herbs (like oregano, basil, and thyme) and a finely chopped onion to the dough. Sprinkle some dried herbs on top before baking. These bagels are packed with savory flavors and are great for sandwiches or just on their own.

                    bagels close shot

                    Equipment

                    You don't need much equipment to make these bagels. A large mixing bowl is essential for combining all the ingredients. You'll also need a baking sheet lined with parchment paper to bake the bagels on. A brush for the egg wash helps give the bagels their golden brown finish. Simple tools for a tasty treat!

                    Storage

                    Fridge: Store your bagels in an airtight container or a resealable plastic bag in the fridge. They will stay fresh for up to 3 days. When you're ready to eat, just toast them to bring back their delicious texture and flavor.

                    Freezer: To freeze the bagels, let them cool completely after baking. Then, wrap each bagel individually in plastic wrap or aluminum foil, and place them in a resealable freezer bag. They can be stored in the freezer for up to 3 months.

                    When you want to enjoy one, thaw it at room temperature for a few hours or overnight in the fridge, then toast it for the best taste and texture.

                    Top Tip

                    Make sure to thoroughly drain the cottage cheese before mixing it into the dough. Excess moisture can make the dough too sticky and difficult to shape. Draining it well ensures the perfect consistency for your bagels, giving you that ideal chewy texture.

                    FAQ

                    Can I cook these bagels in an air fryer?

                    Yes, you can! Preheat your air fryer to 350°F (175°C) and cook the bagels for about 10-12 minutes until golden brown.

                    What can I use instead of mozzarella cheese?

                    You can use any cheese you like! Cheddar, provolone, or even a mix of different cheeses can add a unique flavor to your bagels.

                    Can I make these bagels gluten-free?

                    Yes, you can substitute the regular flour with a gluten-free flour blend. Just make sure it's a 1:1 substitute to keep the dough's consistency right.

                    Looking for other recipes like this? Try these:

                    Print

                    Easy and Healthy Cottage Cheese Bagels

                    bagels on baking sheet
                    Print Recipe

                    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                    5 from 1 review

                    Make delicious, protein-packed cottage cheese bagels with this easy recipe. Perfect for breakfast or a snack, they’re moist, chewy, and tasty!

                    • Author: Natalia
                    • Prep Time: 5
                    • Cook Time: 30
                    • Total Time: 35 minutes
                    • Yield: 4 1x
                    • Category: Breakfast
                    • Method: Baking
                    • Cuisine: American

                    Ingredients

                    Units Scale
                    • 200g cottage cheese
                    • 1 egg
                    • 60g flour
                    • 40g grated mozzarella
                    • Black sesame
                    • Seeds for sprinkle (or everything bagel seasoning)
                    • Egg yolk (for egg wash)

                    Instructions

                    • Preheat your oven to 365°F (185°C). Line a baking sheet with parchment paper.
                    • Mix the cottage cheese, egg, sesame seeds, and grated mozzarella in a large bowl until well combined.
                    • Add the flour and mix until you have a soft dough. If the dough is too sticky, add a little more flour.
                    • Divide the dough into 4-6 equal parts. Shape each part into a bagel shape by rolling it into a ball and poking a hole in the middle.
                    • Brush the bagels with egg yolk and sprinkle with the seeds or everything bagel seasoning.
                    • Bake in the preheated oven for about 30 minutes or until the bagels are golden brown and cooked through.
                    • Let them cool slightly before serving.

                    Notes

                    Make sure to drain any excess liquid from the cottage cheese before mixing it with the other ingredients. This helps the dough come together nicely and ensures your bagels have the perfect texture.

                    For perfectly shaped bagels, lightly oil your hands before shaping the dough. This prevents the dough from sticking to your fingers and makes it easier to form smooth, even rings. Plus, it helps create a nice, shiny crust when baked!

                    Nutrition

                    • Serving Size:
                    • Calories: 349
                    • Sugar: 2.4 g
                    • Sodium: 253.2 mg
                    • Fat: 21.6 g
                    • Carbohydrates: 23.1 g
                    • Protein: 18.7 g
                    • Cholesterol: 100.4 mg

                    Irresistible Pumpkin Spice Cheesecake Bites

                    These Pumpkin Spice Cheesecake Bites are sooo good! They have a perfect mix of creamy pumpkin cheesecake and a crunchy graham cracker crust. Plus, they are super easy to make and look so cute on the dessert table. You have to try them!

                    cheesecake bite close shot

                    Pumpkin Spice Cheesecake Bites are especially popular during the fall, from September to November, when pumpkins are in season and the air is crisp. They’re perfect for Halloween parties, Thanksgiving feasts, and any time you want a taste of fall. The combination of pumpkin pie spice and the smooth, creamy texture of cheesecake makes these bites a hit at any gathering.

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                    Why I Love These Pumpkin Bites

                    Here are some reasons why we love this Pumpkin Spice Cups recipe:

                    • Delicious Flavor: The perfect blend of pumpkin and spices makes these bites irresistible.
                    • Creamy Texture: The smooth cream cheese mixture creates a melt-in-your-mouth experience.
                    • Crunchy Crust: The graham cracker crust adds a delightful crunch to every bite.
                    • Easy to Make: Simple ingredients and steps make this recipe accessible for everyone.
                    • Perfect for Fall: These bites capture the cozy and warm flavors of the autumn season.
                    • Great for Sharing: Ideal for parties, holidays, or just a sweet treat with family and friends.
                    • Bite-Sized Fun: Their small size makes them fun and easy to eat.
                    • Versatile: You can customize toppings or add a drizzle of caramel or whipped cream.
                    bites on a cooling rack

                    Ingredients

                    Let me tell you about the ingredients for these Pumpkin Mini Cheesecakes. You'll need graham-like cracker crumbs for the crunchy crust, mixed with a bit of honey and coconut oil. The filling is made with softened cream cheese and Greek yogurt for a creamy texture. We add pumpkin puree for that delicious fall flavor and sweeten it with brown sugar. Pumpkin pie spice gives it an extra kick, and an egg helps everything come together. These simple ingredients create an amazing treat!

                    ingredients on a table

                    For the crust, we use unsweetened graham-like cracker crumbs which provide a satisfying crunch.

                    Coconut oil is used to bind the graham cracker crumbs and add a subtle, delicious flavor. It's a healthier fat alternative to butter, with medium-chain triglycerides (MCTs) that can provide quick energy. Melt it before mixing to ensure it combines well with the crumbs.

                    Honey is a natural sweetener that adds a rich, floral sweetness and can make the bites slightly more moist. It also brings some additional nutrients like antioxidants and vitamins.

                    For the filling, softened cream cheese is key for a smooth texture. If you prefer a richer taste, use full-fat cream cheese, which is also high in protein and calcium.

                    Greek yogurt adds creaminess and is packed with protein and probiotics for digestive health.

                    bites on a cooling rack

                    Pumpkin puree is the star, offering a good dose of vitamin A and fiber. You can use homemade or canned pumpkin.

                    Brown sugar sweetens the filling.

                    Pumpkin pie spice gives the bites their signature fall taste. If you don't have pumpkin pie spice, you can make your own mix with cinnamon, nutmeg, ginger, and cloves.

                    Finally, an egg helps bind the filling together. Eggs are a great source of protein and essential nutrients like choline.

                    These ingredients come together to create a delicious and nutritious treat that everyone will love!

                    See the recipe card for quantities.

                    Instructions

                    Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

                    muffin tins filled with crust
                    1. Preheat the oven to 170C/325F. Mix the graham cracker crumbs, sugar, and melted coconut oil until well combined. Press about a teaspoon and a half of the mixture into the bottom of each liner, pressing down firmly.
                    wet ingredients in a bowl
                    1. Beat the softened cream cheese until smooth.Add the Greek yogurt, pumpkin puree, granulated sugar, brown sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
                    mixed wet ingredients in a bowl
                    1. Add the egg and mix until just incorporated.
                    mixture in muffin tin
                    1. Line a mini muffin tin with paper liners. Spoon the cream cheese mixture over the crusts, filling each liner almost to the top. Bake for 20-25 minutes, or until the centers are set.

                    Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

                    Hint: After the bites cool down, refrigerate it for at least 1 hour before serving.

                    Variations

                    Let's talk about three different variations for these Pumpkin Spice Mini Cheesecakes!

                    First, you can make Chocolate Pumpkin Spice Cheesecakes by adding a thin layer of melted chocolate on top of the graham cracker crust before adding the filling. The chocolate adds a rich, decadent flavor that pairs wonderfully with the pumpkin spice. For a healthier twist, use dark chocolate, which is high in antioxidants.

                    Second, try making Maple Pumpkin Spice ites by replacing the sugar with pure maple syrup. This gives the bites a natural sweetness and a delightful maple flavor that complements the pumpkin and spices beautifully. Maple syrup is also a great source of manganese and zinc.

                    cheesecake bite close shot

                    Lastly, for a fruity twist, create Cranberry Pumpkin Cheesecake Bites by adding a spoonful of homemade cranberry sauce on top of each cheesecake bite before baking. The tartness of the cranberries adds a lovely contrast to the creamy, sweet filling, making each bite a burst of festive flavors.

                    These variations add exciting new flavors to the classic recipe, making each version unique and delicious!

                    Equipment

                    To make this recipe, you'll need a few basic kitchen tools. A mini muffin tin is essential for creating the perfect bite-sized treats. Use paper liners to make removing the bites easy and mess-free. You'll also need mixing bowls for combining the ingredients. A food processor can help crush the graham crackers quickly, but a ziplock bag and rolling pin work too.

                    cheesecake bite close shot

                    Storage

                    To store your Pumpkin Spice Cheesecake Cups in the refrigerator, let them cool completely first. Then, place them in an airtight container. This keeps them fresh and prevents them from absorbing any other odors from the fridge. You can store them in the refrigerator for up to 3 days. When you're ready to enjoy, just take them out and serve!

                    For longer storage, freeze your cheesecake bites. First, arrange the cooled bites in a single layer on a baking sheet. Freeze them until they are solid to prevent them from sticking together. Once frozen, transfer the bites to a freezer-safe container or a ziplock bag. They can be stored in the freezer for up to a month. When you want to eat them, thaw the bites in the refrigerator overnight. This way, they’ll be ready to enjoy the next day!

                    holding cheesecake bite close shot

                    Top tip

                    When pressing the graham cracker crust into the mini muffin liners, use the back of a small spoon or the bottom of a shot glass to pack it down firmly. This ensures the crust holds together well and provides a sturdy base for the creamy filling. A well-pressed crust makes for a perfect bite every time!

                    holding cheesecake bite close shot

                    FAQ

                    Can I make these cheesecake bites ahead of time?

                    Absolutely! These Pumpkin Bites can be made a day or two in advance. Just store them in an airtight container in the refrigerator until you're ready to serve.

                    What can I use instead of graham cracker crumbs for the crust?

                    If you're looking for a gluten-free option, almond meal or crushed gluten-free cookies work great. For a different flavor, you could also try using crushed gingersnaps or vanilla wafers.

                    Can I use low-fat cream cheese and yogurt?

                    Yes, you can use low-fat cream cheese and Greek yogurt. Keep in mind that the texture may be slightly less rich and creamy, but it will still taste delicious and have a bit fewer calories.

                    How can I prevent the cheesecake bites from cracking?

                    To prevent cracks, make sure not to overbake the cheesecake bites. They should still have a slight jiggle in the center when you take them out of the oven. Also, avoid overmixing the batter, as this can incorporate too much air and lead to cracking.

                    Can I add a topping to these cheesecake bites?

                    Definitely! A dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of extra pumpkin pie spice can add a special touch. You can also top them with chopped nuts or a bit of chocolate for extra flavor and texture.

                    Looking for other recipes like this? Try these:

                    Print

                    Irresistible Pumpkin Spice Cheesecake Bites

                    cheesecake bite close shot
                    Print Recipe

                    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                    5 from 1 review

                    Enjoy these Pumpkin Spice Cheesecake Bites! They have a creamy filling, a crunchy graham cracker crust, and the perfect fall flavor. Delicious!

                    • Author: Natalia
                    • Prep Time: 10
                    • Cook Time: 25
                    • Total Time: 35 minutes
                    • Yield: 16 1x
                    • Category: Snack
                    • Method: Baking
                    • Cuisine: American

                    Ingredients

                    Scale

                    Crust:

                    1 cup unsweetened graham-like cracker crumbs

                    2 tablespoons honey

                    2-3 tablespoons melted coconut oil

                    Filling:

                    1 cup softened cream cheese

                    1 cup Greek yogurt

                    ½ cup pumpkin puree

                    ¼ cup brown sugar

                    1 teaspoon vanilla extract

                    1 teaspoon pumpkin pie spice

                    1 egg

                    Instructions

                    Preheat Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.

                    Prepare the Crust:

                    • Mix the graham cracker crumbs, sugar, and melted coconut oil until well combined.
                    • Press about a teaspoon of the mixture into the bottom of each liner, pressing down firmly.

                    Prepare the Filling:

                    • Beat the softened cream cheese until smooth.
                    • Add the Greek yogurt, pumpkin puree, granulated sugar, brown sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
                    • Add the egg and mix until just incorporated.

                    Assemble and Bake:

                    • Spoon the cream cheese mixture over the crusts, filling each liner almost to the top.
                    • Bake for 20-25 minutes, or until the centers are set.
                    • Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

                    Notes

                    Refrigerate the cheesecake bites for at least 2 hours before serving.

                    Based on the size of your muffin tin, the recipe will yield 12-16 cheesecake bites.

                    Nutrition

                    • Serving Size:
                    • Calories: 120
                    • Sugar: 7.3 g
                    • Sodium: 71.4 mg
                    • Fat: 8 g
                    • Carbohydrates: 9.2 g
                    • Protein: 3.1 g
                    • Cholesterol: 28.6 mg

                    Easy and Delicious Apple Pumpkin Crisp Recipe to Try Today

                    Apple Pumpkin Crisp is one of my favorite desserts! I love how the sweet apples and creamy pumpkin blend together just right. The crunchy oat topping is so good and adds the best texture. Whether I have it with a scoop of vanilla ice cream or Greek yogurt, it's always a treat!

                    crisp on a plate

                    Apple Pumpkin Crisp is a popular dessert during the fall season, especially around Halloween and Thanksgiving.

                    The combination of apples and pumpkin brings together the best flavors of autumn. It's like having a slice of apple pie and pumpkin pie all in one dish! This dessert has a rich history in American cuisine, blending the classic apple crisp with the flavors of pumpkin pie.

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                    Ingredients

                    The ingredients for my favorite Apple Pumpkin Crisp are simple and delicious. Each ingredient works perfectly to make this dish so yummy and comforting.

                    I am partly using honey instead of sugar and coconut oil instead of butter to make this healthy pumpkin crisp.

                    ingredients on the table

                    Pumpkin puree is the creamy base of our dish. It's packed with vitamins A and C, which are great for your skin and eyes.

                    Apples bring sweetness and a bit of tartness. They are full of fiber, which helps with digestion. Using a mix of sweet and tart apple varieties gives the best flavor. I like using Granny Smith apples for this recipe, but any type of apple you like will work.

                    Lemon juice adds a refreshing tang and keeps the apples from browning. It's also rich in vitamin C. If you don't have lemon juice, orange juice can be a good substitute.

                    Honey is our natural sweetener. It's less processed than sugar and adds a nice floral note. If you prefer, you could also use maple syrup for a different flavor.

                    Oats make up the crunchy topping. They are a great source of fiber and help keep you feeling full. For a gluten-free option, use certified gluten-free oats.

                    crisp in a bowl with a spoon

                    Brown sugar adds a deep, molasses-like sweetness to the topping.

                    Butter and coconut oil bind everything together and make the topping rich and delicious.

                    Coconut oil is used in the topping to add a rich, buttery flavor and a touch of tropical sweetness. It's a good source of healthy fats that can help boost energy.

                    Pumpkin spice brings all the flavors together with its warm, cozy notes of cinnamon, nutmeg, and cloves. If you don't have pumpkin spice, you can make your own blend with these spices.

                    See the recipe card for quantities.

                    Instructions

                    Now that we have all our ingredients ready, it’s time to make this delicious Apple Pumpkin Crisp! Don’t worry, it’s super easy and fun. Just follow these simple steps, and soon you'll have a warm, yummy dessert that everyone will love. Let’s get started!

                    wet ingredients and apples
                    1. Preheat your oven to 350°F (175°C). In a large bowl, mix the pumpkin puree, apple slices, lemon juice, brown sugar, and pumpkin spice. Make sure the apples are well-coated with the pumpkin mixture.
                    wet ingredients in a bowl
                    1. In another bowl, combine the oats, brown sugar, soft (or melted) butter, melted coconut oil, and pumpkin spice. Mix it with your fingertips until the mixture is crumbly.
                    baking dish with apple mixture
                    1. Spread the pumpkin and apple mixture evenly in a greased baking dish.
                    crisp in a baking dish
                    1. Sprinkle the oat mixture over the pumpkin and apple filling in the baking dish. Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.

                    Let the crisp cool for about 10 minutes before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

                    Hint: For an extra burst of flavor, sprinkle a little bit of extra pumpkin spice on top of the crisp before baking. This will make your kitchen smell amazing and give the topping a delicious, spiced kick!

                    Variations

                    1. Nutty Apple Pumpkin Crisp: For a bit of extra crunch and flavor, add some nuts to your topping. Chopped walnuts, pecans, or almonds work wonderfully. They add a delightful texture and also provide healthy fats and protein. Just mix about half a cup of your favorite nuts into the oat topping before baking.

                    2. Cranberry Apple Pumpkin Crisp: Add a tart twist by including cranberries. Mix half a cup of fresh or dried cranberries with the apple and pumpkin filling. The cranberries add a lovely burst of flavor that complements the sweetness of the apples and pumpkin. Plus, they bring a pop of color and extra antioxidants to the dish.

                    crisp in a baking dish

                    3. Spiced Apple Pumpkin Crisp: For a more intense flavor, experiment with different spices. Besides pumpkin spice, try adding a teaspoon of ground ginger or cardamom to the filling or topping. Adjust the amount to your taste for a unique twist on the classic recipe.

                    I cannot wait to try all of these variations!

                    Equipment

                    There is no special equipment needed for this recipe, I am sure you are fully set already! You'll need a baking dish, two mixing bowls, a cutting board, and a knife for this recipe.

                    crisp close shot

                    Storage

                    If you have any leftovers of this delicious Apple Pumpkin Crisp, you'll want to store them properly to keep them fresh and tasty. Here’s how:

                    1. Refrigerator: Once the crisp has cooled completely, transfer it to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to three days. When you’re ready to enjoy it again, you can reheat individual servings in the microwave for about 30 seconds to a minute, or you can warm the entire dish in the oven at 350°F (175°C) for about 15 minutes until heated through.
                    2. Freezer: If you want to keep the Apple Pumpkin Crisp for a longer period, you can freeze it. Wrap the cooled crisp tightly with plastic wrap and then with aluminum foil, or place it in a freezer-safe airtight container. It can be stored in the freezer for up to three months. When you're ready to eat it, thaw the crisp in the refrigerator overnight and then reheat it in the oven at 350°F (175°C) for 20-30 minutes until it's hot and bubbly.

                    Proper storage ensures you can enjoy your favorite dessert anytime without losing any of its delicious flavors or textures!

                    Top tip

                    Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

                    crisp in a bowl

                    In conclusion, Apple Pumpkin Crisp is a delicious and comforting dessert that perfectly captures the flavors of fall. The blend of sweet apples, spiced pumpkin, crunchy topping, and warm spices creates a dish that's sure to become a favorite pumpkin dessert.

                    FAQ

                    Can I use canned pumpkin puree?

                    Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it's pure pumpkin and not pumpkin pie filling, which has added spices and sugar.

                    Can I make this dessert ahead of time?

                    Absolutely! You can prepare the filling and topping separately and store them in the fridge for up to 24 hours. When you're ready to bake, just assemble and pop it in the oven.

                    Can I freeze Apple Pumpkin Crisp?

                    Yes, you can freeze it. Bake the crisp as directed, let it cool completely, then cover it tightly and freeze. To serve, reheat it in the oven at 350°F (175°C) until warmed through.

                    What can I use instead of coconut oil?

                    You can substitute coconut oil with more melted butter or vegetable oil if you prefer. Each will give a slightly different flavor and texture, but all will be delicious.

                    Looking for other recipes like this? Try these:

                    Print

                    Easy and Delicious Apple Pumpkin Crisp Recipe to Try Today

                    crisp in a bowl with a spoon
                    Print Recipe

                    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                    5 from 1 review

                    Enjoy the cozy flavors of fall with this Apple Pumpkin Crisp! Sweet apples and creamy pumpkin with a crunchy oat topping make this a delicious and comforting dessert.

                    • Author: Natalia
                    • Prep Time: 10
                    • Cook Time: 35
                    • Total Time: 45 minutes
                    • Yield: 6 1x
                    • Category: Dessert
                    • Method: Baking
                    • Cuisine: American

                    Ingredients

                    Units Scale

                    Filling:

                    • 1 cup pumpkin puree
                    • 3 apples, peeled, cored, and sliced
                    • 1 tablespoon lemon juice
                    • 1 tablespoon honey (or any sweetener of choice)
                    • 1 teaspoon pumpkin spice

                    Topping:

                    • 1 ½ cup oats
                    • 1 tablespoon brown sugar
                    • 1 tablespoon honey
                    • 25g butter, melted
                    • 2 tablespoons coconut oil, melted
                    • 1 teaspoon pumpkin spice

                    Instructions

                    •  Preheat your oven to 350°F (175°C).
                    • In a large bowl, mix the pumpkin puree, apple slices, lemon juice, honey, and pumpkin spice. Make sure the apples are well-coated with the pumpkin mixture.
                    • Spread the pumpkin and apple mixture evenly in a greased baking dish (about 8x8 inches).
                    • In another bowl, combine the oats, brown sugar, melted butter, melted coconut oil, and pumpkin spice. Mix until the mixture is crumbly.
                    • Sprinkle the oat mixture over the pumpkin and apple filling in the baking dish.
                    • Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
                    • Let the crisp cool for about 10 minutes before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

                    Nutrition

                    • Serving Size:
                    • Calories: 252
                    • Sugar: 18.1 g
                    • Sodium: 4.4 mg
                    • Fat: 8.2 g
                    • Carbohydrates: 39.5 g
                    • Protein: 3.7 g
                    • Cholesterol: 9 mg

                    Creamy Carrot Pumpkin Soup

                    There's nothing quite like a warm bowl of Carrot Pumpkin Soup on a chilly day. This creamy, flavorful soup is perfect for cozy evenings and special holidays like Thanksgiving or Halloween.

                    close shot soup in a bowl

                    Carrot pumpkin soup is especially popular during the fall when pumpkins are in season. It's a delightful way to enjoy the rich, earthy flavors of pumpkin and the natural sweetness of carrots. This dish has a long history of being a comforting favorite, often enjoyed by families during the harvest season.

                    Carrot pumpkin soup is my absolute favorite! There's something about the way the sweet, earthy flavors of the carrots blend so perfectly with the rich, creamy pumpkin. Every spoonful is like a warm hug on a chilly day.

                    I love how the spices add a subtle warmth, and the coconut milk gives it a luxurious, silky texture. Whether it's a family dinner or a solo night in, this soup never fails to make me feel cozy and relaxed.

                    [feast_advanced_jump_to]

                    Ingredients

                    When I make my beloved carrot pumpkin soup, I start with fresh, vibrant carrots, pumpkin puree, or sometimes butternut squash, bringing a rich, earthy depth to the soup. I sauté onions and garlic in olive oil, filling the kitchen with a mouthwatering aroma.

                    Spices like cumin and cinnamon provide a warm, aromatic touch, and a sprinkle of pumpkin seeds on top adds the perfect crunchy finish.

                    ingredients on the table

                    Fresh carrots are the heart of our soup, offering a sweet, earthy flavor and a vibrant color. They are packed with vitamins A and C, which are great for your vision and immune system. If you can't find fresh carrots, frozen ones work just as well.

                    Pumpkin adds a rich, creamy texture and is full of fiber and antioxidants, helping to keep you full and healthy. If you prefer, butternut squash is a great substitute and brings a slightly sweeter taste.

                    Sautéed onions and garlic give the soup a deep, savory aroma that's simply irresistible. Onions are low in calories but high in vitamin C, and garlic has powerful anti-inflammatory properties. You can swap shallots for onions if you want a milder flavor.

                    Coconut milk makes the soup luxuriously creamy without any dairy. It’s a fantastic source of healthy fats and adds a subtle sweetness. If you're not a fan of coconut, you can use heavy cream or any dairy-free milk alternative.

                    Pumpkin spice is a cozy blend of cinnamon, cumin, and ginger that adds a warm, sweet flavor to many fall recipes.

                    Pumpkin seeds sprinkled on top add a delightful crunch and are loaded with magnesium, which is great for your heart. If you don't have pumpkin seeds, sunflower seeds or chopped nuts are a nice alternative.

                    See the recipe card for quantities.

                    Instructions

                    Let's get cooking! Making this delicious carrot pumpkin soup is easy and fun. Follow these simple steps to create a creamy, flavorful soup that's perfect for any cozy meal.

                    onion and garlic sauteing
                    1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for a few minutes until they are soft and fragrant.
                    carrot and pumpkin in a pot
                    1. Stir in the chopped carrots and pumpkin puree. Cook for about 5 minutes, allowing the flavors to meld. Pour in the vegetable stock and bring to a boil. Reduce the heat to medium-low and let it simmer for 20 minutes, or until the carrots are tender.
                    soup in a pot
                    1. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
                    adding coconut milk to the soup
                    1. Stir in the coconut milk and the spices. Season with salt and pepper to taste. Let it simmer for another 5 minutes, but do not boil!

                    Hint: When sautéing the onions and garlic, let them cook slowly over medium heat until they're golden brown. This caramelization brings out a deeper, sweeter flavor that improves the overall taste of your carrot pumpkin soup.

                    Why We Love This Carrot Pumpkin Soup

                    There are so many reasons to adore this carrot pumpkin soup! Here’s a closer look at why this soup has become a favorite in many households:

                    • Perfect Flavor Blend: The natural sweetness of the carrots pairs beautifully with the rich, earthy taste of pumpkin. This combination creates a balanced and delightful flavor that’s both comforting and satisfying.
                    • Creamy Texture: The soup’s smooth, velvety texture makes every spoonful feel luxurious. The addition of coconut milk or cream adds a rich creaminess without being too heavy.
                    • Healthy Ingredients: Carrots and pumpkins are packed with vitamins A and C, fiber, and antioxidants. This means you’re not just enjoying a tasty meal, but also fueling your body with nutrients that support your immune system and overall health.
                    spoonful of soup
                    • Easy to Make: With straightforward steps and minimal prep time, this soup is perfect for busy weeknights. You don’t need to be a master chef to whip up a batch of this delicious soup.
                    • Versatile: Whether you’re looking for a cozy weeknight dinner or an elegant starter for a holiday meal, this soup fits the bill. It’s sophisticated enough for special occasions yet simple enough for everyday enjoyment.
                    • Great for Leftovers: The flavors of this soup deepen over time, making it even more delicious the next day. It stores well in the fridge or freezer, so you can enjoy it anytime you need a quick, comforting meal.

                    Variations

                    If you're looking to switch things up with this carrot pumpkin soup, here are three delicious variations to try.

                    First, for a spiced twist, add a teaspoon of curry powder and a pinch of chili flakes. This will give the soup a warm, slightly spicy kick that's perfect for those who love a bit of heat.

                    Second, for a creamier, richer soup, stir in half a cup of heavy cream or Greek yogurt just before serving. This adds a luxurious texture and a tangy flavor that pairs beautifully with the sweetness of the carrots and pumpkin.

                    pouring soup into the bowl

                    Lastly, for a protein-packed version, add a can of rinsed chickpeas or cooked lentils. These not only make the soup heartier but also add a nice boost of plant-based protein and fiber, making it a more filling meal.

                    Equipment

                    Large potImmersion blender (or regular blender)

                    Measuring cups and spoons

                    Chopping board and knife

                    Storage

                    Storing your carrot pumpkin soup properly ensures that you can enjoy its delicious flavors even days after cooking. Here’s how to do it:

                    Refrigeration: After cooking, allow the soup to cool to room temperature. Transfer it to an airtight container and store it in the refrigerator. The soup will stay fresh for up to 4 days. When you're ready to enjoy it again, simply reheat it gently over medium heat, stirring occasionally until it’s heated through.

                    Freezing: If you want to keep the soup for a longer period, freezing is a great option. Let the soup cool completely, then pour it into freezer-safe containers leaving some space at the top to allow for expansion. Label the containers with the date so you can keep track of their freshness.

                    The soup can be stored in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator, then warm it up on the stove over medium heat, stirring occasionally.

                    Top tip

                    For an extra burst of flavor, add a splash of apple cider vinegar or a squeeze of fresh lemon juice just before serving. This small touch brightens up the soup and enhances the natural sweetness of the carrots and pumpkin.

                    FAQ

                    Can I use canned pumpkin puree for this recipe?

                    Yes, canned pumpkin puree works perfectly for this soup. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

                    How can I make this soup thicker?

                    If you prefer a thicker soup, reduce the amount of vegetable stock slightly or let the soup simmer longer to allow more liquid to evaporate. You can also add a couple of peeled, chopped potatoes during the cooking process, which will blend in to thicken the soup.

                    What can I serve with this soup to make it a complete meal?

                    This soup pairs wonderfully with a slice of crusty bread or a side salad. For extra protein, you can add a grilled cheese sandwich or a side of roasted chickpeas.

                    Looking for other recipes like this? Try these:

                    Print

                    Creamy Carrot Pumpkin Soup

                    close shot soup in a bowl
                    Print Recipe

                    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                    5 from 1 review

                    Carrot Pumpkin Soup is a cozy, creamy delight made with fresh carrots, pumpkin puree, and warm spices. Perfect for chilly days, it’s healthy and super tasty!

                    • Author: Natalia
                    • Prep Time: 10
                    • Cook Time: 40
                    • Total Time: 50 minutes
                    • Yield: 6 1x
                    • Category: Soup
                    • Method: Simmering
                    • Cuisine: American

                    Ingredients

                    Units Scale
                    • Olive oil - 2 tablespoons
                    • Onion (chopped) - 1 medium
                    • Garlic cloves (minced) - 3
                    • Carrots (peeled and chopped) - 4 cups
                    • Fresh pumpkin (peeled, seeded, and chopped) - 3 cups
                    • Water or Vegetable broth - 4 cups
                    • Ground cumin - 1 teaspoon
                    • Ground ginger - 1 teaspoon
                    • Ground cinnamon - ½ teaspoon
                    • Salt - 1tsp, adjust to taste
                    • Black pepper - to taste
                    • Coconut milk (optional, for creaminess) - 1 cup

                    Instructions

                    • Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant.

                    • Add the Carrots and Pumpkin: Stir in the chopped carrots and pumpkin puree. Cook for about 5 minutes, allowing the flavors to meld.

                    • Simmer the Soup: Pour in the water or vegetable stock and bring to a boil. Reduce the heat to medium-low and let it simmer for 20-25 minutes, or until the carrots are tender.

                    • Blend Until Smooth: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

                    • Add Coconut Milk and Spices: Stir in the coconut milk, ground cumin, ground ginger, and ground cinnamon. Season with salt and pepper to taste. Let it simmer for another 5 minutes.

                    • Serve and Enjoy: Ladle the soup into bowls and garnish with pumpkin seeds if desired.

                    Nutrition

                    • Serving Size:
                    • Calories: 216
                    • Sugar: 10.2 g
                    • Sodium: 828.7 mg
                    • Fat: 13.5 g
                    • Carbohydrates: 23.7 g
                    • Protein: 4.3 g
                    • Cholesterol: 2.8 mg

                    Cozy Pumpkin Banana Muffins Recipe

                    Get ready to bake some delicious Pumpkin Banana Muffins! These muffins are super moist, full of warm fall spices, and perfect for breakfast or a snack. Perfect for the autumn season, they bring the cozy flavors of fall right into your kitchen.

                    stack of muffins

                    These muffins are especially popular during the fall season and around special holidays like Halloween and Thanksgiving. The warm spices and hearty flavors make them a favorite for family gatherings and festive breakfasts. With fresh pumpkin puree and ripe bananas, they're easy to make and taste amazing!

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                    Ingredients

                    For this recipe, we have a delightful mix of dry ingredients like flour and warm spices, combined with fresh pumpkin puree, ripe bananas, eggs, and sweeteners like honey and sugar. Optional add-ins like chocolate chips or nuts can add a fun twist!

                    muffins on a cooling rack

                    All-purpose flour is the base of our muffins, providing structure and a tender crumb. For a healthier twist, you can substitute it with oat flour or white whole wheat flour.

                    Baking soda and baking powder are our leavening agents, helping the muffins rise and become fluffy. Make sure they’re fresh for the best results.

                    Ground cinnamon, nutmeg, cloves, and ginger give our muffins their warm, cozy fall flavor. You can substitute these with pumpkin pie spice if you prefer.

                    Fresh pumpkin puree adds moisture and a subtle sweetness. If you’re in a pinch, canned pumpkin puree works just as well.

                    Mashed ripe bananas add natural sweetness and keep the muffins moist. Overripe bananas with brown spots are best for maximum flavor.

                    Eggs bind the ingredients together and add richness. For a vegan option, you can use a flax egg or applesauce.

                    stack of 3 muffins

                    Melted coconut oil keeps the muffins moist. You can also use olive oil or canola oil if you prefer.

                    Granulated sugar and honey provide the right amount of sweetness. For a lower sugar option, try coconut sugar or maple syrup.

                    Vanilla extract enhances all the flavors, adding a delicious aroma and depth. Use pure vanilla extract for the best taste.

                    See the recipe card for quantities.

                    Instructions

                    Let's get baking! Follow these simple steps to make the most delicious Pumpkin Banana Muffins that are perfect for autumn season.

                    wet ingredients in a bowl
                    1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or grease it with cooking spray. In a large bowl, combine the fresh pumpkin puree, mashed bananas, eggs, oil, granulated sugar, honey, and vanilla extract. Mix until well combined.
                    dry ingredients in a bowl
                    1. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. If using, fold in the chopped nuts and/or chocolate chips.
                    raw muffins in a tin
                    1. Divide the muffin batter evenly among the 12 muffin cups, filling each about ⅔ to ¾ full.
                    muffins in a tin
                    1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.

                    Hint: Use overripe bananas with lots of brown spots for the best banana flavor. They add natural sweetness and make the muffins extra moist.

                    Variations

                    Let’s explore some fun variations for our Pumpkin Banana Muffins to suit different tastes and dietary preferences!

                    First, for a vegan version, swap the eggs with plain thick yogurt (¼ cup per egg) and use maple syrup instead of honey. Coconut oil works perfectly here, adding a slight hint of coconut flavor.

                    Next, try a gluten-free option by replacing the all-purpose flour with a gluten-free flour blend or oat flour. Ensure that your baking powder and baking soda are also gluten-free. These muffins will be just as fluffy and delicious.

                    muffins in a tin

                    Finally, for a nutty twist, add a combination of chopped nuts and seeds, like walnuts, pecans, and sunflower seeds. This variation brings a nice crunchy texture and also packs in extra nutrients, making the muffins even more satisfying and wholesome.

                    Equipment

                    • Muffin tin
                    • Muffin liners or cooking spray
                    • Medium bowl and large mixing bowl
                    • Whisk
                    • Measuring cups and spoons

                    Storage

                    Store the muffins in an airtight container at room temperature for up to 3 days.

                    For longer storage, wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

                    muffins on a cooling rack

                    Top tip

                    For the fluffiest and most flavorful muffins, make sure not to overmix the batter. Stir just until the dry ingredients are combined with the wet ingredients to keep the muffins light and airy.

                    FAQ

                    Can I use canned pumpkin puree instead of fresh pumpkin puree?

                    Absolutely! Canned pumpkin puree works perfectly and saves time. Just make sure it's 100% pure pumpkin, not pumpkin pie filling.

                    Can I add other mix-ins to the batter?

                    Of course! Feel free to add dried fruits like raisins or cranberries, shredded coconut, or even a handful of oats to the batter for added texture and flavor.

                    Can I make mini muffins?

                    Absolutely! Just reduce the baking time to 12-15 minutes for mini muffins.

                    Looking for other recipes like this? Try these:

                    Print

                    Cozy Pumpkin Banana Muffins Recipe

                    stack of muffins
                    Print Recipe

                    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                    5 from 1 review

                    These Pumpkin Banana Muffins are perfect for fall! With fresh pumpkin puree and ripe bananas, they’re moist, flavorful, and easy to make. Great for breakfast or snacks!

                    • Author: Natalia
                    • Prep Time: 7
                    • Cook Time: 30
                    • Total Time: 37 minutes
                    • Yield: 15 1x
                    • Category: Dessert
                    • Method: Baking
                    • Cuisine: American

                    Ingredients

                    Units Scale

                    Dry Ingredients:

                    • 1 ½ cups (180g) all-purpose flour
                    • 1 teaspoon baking soda
                    • ½ teaspoon baking powder
                    • ⅓ teaspoon salt
                    • 1 teaspoon ground cinnamon
                    • ½ teaspoon ground nutmeg
                    • ¼ teaspoon ground cloves
                    • ¼ teaspoon ground ginger

                    Wet Ingredients:

                    • 1 cup (240g) fresh pumpkin puree
                    • 1 cup (240g) mashed ripe bananas (about 2 large bananas)
                    • 2 large eggs
                    • 3 tablespoons (36ml) vegetable oil or melted coconut oil
                    • 2 tablespoons (25g) granulated sugar
                    • ¼ cup (60ml) honey
                    • 1 teaspoon vanilla extract

                    Instructions

                    1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or grease it with cooking spray.
                    2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
                    3. In a large bowl, combine the fresh pumpkin puree, mashed bananas, eggs, oil, granulated sugar, honey, and vanilla extract. Mix until well combined.
                    4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. If using, fold in the chopped nuts and/or chocolate chips.
                    5. Divide the muffin batter evenly among the 12 muffin cups, filling each about ⅔ to ¾ full.
                    6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
                    7. Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.

                    Notes

                    For the fluffiest and most flavorful muffins, make sure not to overmix the batter. Stir just until the dry ingredients are combined with the wet ingredients to keep the muffins light and airy.

                    Nutrition

                    • Serving Size:
                    • Calories: 124
                    • Sugar: 8.8 g
                    • Sodium: 146.9 mg
                    • Fat: 3.6 g
                    • Carbohydrates: 21.1 g
                    • Protein: 2.5 g
                    • Cholesterol: 24.8 mg

                    Homemade Pumpkin Puree Recipe

                    When fall is here, it's the perfect time to make your own pumpkin puree. This easy homemade pumpkin puree is ideal for pies, soups, and more!

                    pumpkin puree in a bowl

                    Pumpkin puree is a common ingredient, especially during pumpkin season, from October to November. It's a key part of many favorite pumpkin recipes. Pumpkin puree adds a smooth texture and delicious flavor to your meals. You can use it to make pumpkin pie, pumpkin bread, and even in savory dishes.

                    Pumpkins are not only delicious but also packed with nutrients that can benefit your health. Pumpkins are packed with vitamins and minerals, making them a great, nutritious ingredient. They are rich in vitamin A, and vitamin C which is great for your eyesight. Pumpkins also have a lot of fiber, which helps with digestion.

                    Despite being nutrient-dense, pumpkins are low in calories if you are watching your weight. Plus, pumpkins have antioxidants that help protect your cells from damage.

                    pumpkin puree in a bowl
                    [feast_advanced_jump_to]

                    Ingredients

                    There are a few types of pumpkin you can use:

                    1. Sugar Pumpkins (Pie Pumpkins): These are the most common types used for making pumpkin puree. They have a sweet, dense flesh that makes for a smooth, creamy puree.
                    2. Hokkaido Pumpkins (Red Kuri Squash): Hokkaido pumpkins have a sweet, nutty flavor and a smooth texture. They are a great alternative to sugar pumpkins and work perfectly in both sweet and savory recipes.
                    3. Cinderella Pumpkins (Rouge Vif d'Etampes): These pumpkins are larger and have bright orange flesh that is slightly sweet. They can be used for a large batch of puree.
                    4. Kabocha Squash: This Japanese pumpkin has a rich, sweet flavor and a texture similar to sweet potatoes. It makes a delicious and unique pumpkin puree.

                    Avoid using large pumpkins like those used for jack-o-lanterns, as they are often watery and less flavorful.

                    two pumpkins

                    Instructions

                    pumpkiin cut in half
                    1. Prepare the Pumpkin: Preheat your oven to 375°F (190°C). Wash the pumpkins and cut them in half, removing the seeds and stringy bits. Save the pumpkin seeds for roasting later!
                    pumpkin on a baking tray
                    1. Roast the Pumpkin: Place the pumpkin halves cut-side down on a baking sheet (you can line it with parchment paper or aluminum foil). Roast in the oven for 45-60 minutes until the flesh is fork-tender.
                    pumpkin puree in a foor processor bowl
                    1. Peel and Puree: Let the pumpkins cool slightly, then scoop out the roasted pumpkin flesh with a large spoon or peel the skin off. Pulse the pumpkin until smooth in a food processor or use an immersion blender to blend until you get a smooth puree. If the puree is too thick, add a little water (a few tablespoons).
                    pumpkin puree in a bowl
                    1. Use the pumpkin puree immediately in a recipe you'd like and freeze the leftovers.

                    Hint: I think it is best to cook plain pumpkin puree without any additional ingredients. This way, it is the most versatile and you can use it later in both sweet and savory recipes.

                    pumpkin puree in a bowl

                    How to Incorporate Pumpkins into Your Diet

                    Pumpkin puree can be added to a variety of dishes, from sweet to savory:

                    • Pumpkin Desserts: Use pumpkin puree in pumpkin pie, pumpkin bread, pumpkin muffins, and pumpkin chocolate chip muffins.
                    • Savory Dishes: Add pumpkin puree to soups, pasta sauces, and savory recipes like pumpkin risotto.
                    • Breakfast Options: Mix pumpkin puree into pancake or waffle batter, oatmeal, or smoothies for a nutritious start to your day.
                    • Snacks: Roast pumpkin seeds for a crunchy and nutritious snack.
                    pumpkin puree in a bowl

                    Equipment

                    Baking sheet

                    Food processor, potato masher, or immersion blender.

                    Storage

                    Place the puree in an airtight container and keep it in the refrigerator for up to a week. Make sure the container is tightly sealed to maintain freshness.

                    To store pumpkin puree in a freezer, put up to 1 cup of it into the plastic storage bag and flatten the pumpkin inside pushing out the air. Seal the bag and store it in the freezer for up to 3 months.

                    pumpkin puree in a ziploc bag

                    Top tip

                    Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

                    FAQ

                    Can I use any type of pumpkin for this recipe?

                    While you can use any pumpkin, sugar pumpkins (pie pumpkins) and Hokkaido pumpkins are the best choices. They have a sweeter, denser flesh that makes for a smooth and flavorful puree. Avoid using large jack-o-lantern pumpkins, as they tend to be watery and less flavorful.

                    How much pumpkin puree will I get from one pumpkin?

                    On average, one medium sugar pumpkin or Hokkaido pumpkin will yield about 2 cups of puree. Larger pumpkins will produce more, but always check for flavor and consistency.

                    How do I know when the pumpkin is done roasting?

                    The pumpkin is done when the flesh is fork tender - you should be able to easily pierce it with a fork. This usually takes about 45-60 minutes in a 375°F (190°C) oven.

                    Looking for other recipes like this? Try these:

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                    Homemade Pumpkin Puree Recipe

                    pumpkin puree in a bowl
                    Print Recipe

                    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                    5 from 1 review

                    Make your own pumpkin puree at home with this easy recipe. Perfect for pies, soups, and more! Use sugar pumpkins or Hokkaido pumpkins for the best flavor.

                    • Author: Natalia
                    • Prep Time: 10
                    • Cook Time: 65
                    • Total Time: 1 hour 15 minutes
                    • Yield: 4 cups 1x
                    • Category: Snack
                    • Method: Baking
                    • Cuisine: American

                    Ingredients

                    Scale

                    2 medium pumpkins

                    Instructions

                    • Prepare the Pumpkin: Preheat your oven to 375°F (190°C). Wash the pumpkins and cut them in half, removing the seeds and stringy bits. Save the pumpkin seeds for roasting later!
                    • Roast the Pumpkin: Place the pumpkin halves cut-side down on a baking sheet (you can line it with parchment paper or aluminum foil). Roast in the oven for 45-60 minutes until the flesh is fork-tender.
                    • Peel and Puree: Let the pumpkins cool slightly, then scoop out the roasted pumpkin flesh with a large spoon or peel the skin off. Pulse the pumpkin until smooth in a food processor or use an immersion blender to blend until you get a smooth puree. If the puree is too thick, add a little water (a few tablespoons).
                    • Use the pumpkin puree immediately in a recipe you'd like and freeze the leftovers.

                    Nutrition

                    • Serving Size:
                    • Calories: 49
                    • Sugar: 5.1 g
                    • Sodium: 2.5 mg
                    • Fat: 0.2 g
                    • Carbohydrates: 12 g
                    • Protein: 1.8 g

                    Food Safety Tips

                    • Always wash pumpkins thoroughly before cutting them.
                    • Cook the pumpkin until it is soft to ensure it is easy to digest.
                    • Store pumpkin puree in the refrigerator and use within a week, or freeze it for longer storage.

                    Spicy Tuna Dip Recipe with Dill

                    Hey there! If you're looking for an easy and tasty snack, you’ve got to try this Spicy Tuna Dip recipe. It's creamy, zesty, and has just the right amount of spice. Perfect for parties, family gatherings, or even a snack while watching your favorite show. Let’s get started!

                    dip in a bowl

                    Our Spicy Tuna Dip is especially popular during holiday parties and family gatherings. It's the perfect appetizer to serve at your next party because it's easy to make and always a hit with guests. This great dip is also fantastic for game days and summer picnics.

                    [feast_advanced_jump_to]

                    Ingredients

                    For this Spicy Tuna Dip, you'll blend creamy plain Greek yogurt and tangy mustard with zesty flavors of pickled jalapeños and garlic powder. The mix is completed with chunks of drained tuna, chopped spring onions, and fresh dill, seasoned to taste with salt and black pepper for a delicious and flavorful dip.

                    ingredients on a table

                      Tuna provides a savory and protein-rich base for the dip. Opt for good quality canned tuna in water to keep the fat content low, and make sure to drain it well before mixing.

                      Plain Greek yogurt adds a creamy texture and a slight tanginess to the dip. It's packed with protein and probiotics that support digestive health. If you prefer a richer flavor, you can substitute it with sour cream or a mix of half Greek yogurt and half mayonnaise.

                      Mustard, whether it's Dijon or whole grain, brings a sharp, tangy flavor that goes perfectly with the creamy yogurt. Dijon mustard is smooth and spicy, while whole-grain mustard adds some texture. It's low in calories and adds a lot of flavor without adding extra fat.

                      Spring onions provide a mild, fresh onion flavor and a bit of crunch. Use both the white and green parts.

                      dip in a bowl

                      Pickled jalapeños add heat to the dip, balancing the creamy and savory elements. They are softer than fresh jalapeños, making them blend well into the dip.

                      Garlic powder adds a rich, earthy flavor that really boosts the taste of the dip. It's an easy substitute for fresh garlic and mixes in smoothly

                      Fresh dill adds a sweet, grassy note that complements the tuna and other ingredients. For the best flavor, use fresh dill, but if you don't have any, dried dill works too, just use a smaller amount.

                      See recipe card for quantities.

                      Instructions

                      spicy tuna sauce
                      1. In a large bowl, combine the plain Greek yogurt, tuna, and mustard until smooth.
                      ingredients in a bowl
                      1. Add the finely chopped spring onions, chopped pickled jalapeños, garlic powder, and fresh dill. Mix everything together until well combined, and season with salt and black pepper to taste.

                      Hint: If you want to add a bit more zest, squeeze a little bit of fresh lemon juice into the mixture.

                      Variations

                      Extra Spicy: For those who love extra heat, you can add finely diced fresh jalapeño peppers to the mix instead of the pickled jalapeños. This will increase the spiciness and give the dip a fresh, green pepper flavor with added crunch. If you prefer an even spicier kick, consider adding a teaspoon of hot sauce.

                      Creamy Avocado Tuna Dip: Add half a ripe avocado into the dip to add a rich and creamy twist. Mash the avocado well and mix it in with the other ingredients. Avocado makes the dip even more creamy and also adds healthy fats, fiber, and essential vitamins like vitamin E and potassium. This version pairs wonderfully with veggie sticks or whole grain crackers for a healthy snack.

                      Mediterranean version: Give the dip a Mediterranean flair by adding a handful of chopped black olives and crumbled feta cheese. You can also mix in a teaspoon of dried oregano and a splash of lemon juice for an extra zing.

                      dip in a bowl with crackers

                      Equipment

                      Large bowl

                      Mixing spoon

                      Food processor (optional for a smoother dip)

                      Storage

                      Store any leftover dip in an airtight container in the refrigerator. It will stay fresh for up to 3 days.

                      Top tip

                      For the best flavor and texture, make sure to let the Spicy Tuna Dip chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together, making the dip even more delicious. If you have the time, prepare it a few hours in advance or even the night before for an even richer taste experience.

                      FAQ

                      Can I use fresh tuna instead of canned tuna?

                      Yes, you can use fresh tuna if you prefer. Simply cook the fresh tuna, let it cool, and then flake it into chunks before mixing it with the other ingredients.

                      Can I freeze it?

                      Freezing is not recommended for this dip because the texture of the yogurt and the vegetables might change when thawed.

                      What can I serve with this dip?

                      This dip pairs well with celery sticks, veggie sticks, whole grain crackers, pita chips, or as a spread on sandwiches and wraps. It also makes a great topping for baked potatoes or a filling for lettuce wraps.

                      Looking for other recipes like this? Try these:

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                      Spicy Tuna Dip Recipe with Dill

                      Print Recipe

                      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                      5 from 1 review

                      Try this Spicy Tuna Dip recipe for a delicious and easy appetizer! Creamy, zesty, and full of flavor, it’s perfect for parties or a tasty snack at home.

                      • Author: Natalia
                      • Prep Time: 5
                      • Cook Time: 5
                      • Total Time: 10 minutes
                      • Yield: 4 1x
                      • Category: Snack
                      • Method: Mixing
                      • Cuisine: American

                      Ingredients

                      Units Scale
                      • 1 can (about 7 oz) of tuna in water, drained
                      • ¼ cup plain Greek yogurt
                      • 1 tablespoon mustard (Dijon or whole grain)
                      • 2 tablespoons finely chopped spring onions
                      • 1 tablespoon chopped pickled jalapeños
                      • 1 tablespoon chopped fresh dill
                      • ½ teaspoon garlic powder
                      • Salt and pepper to taste

                      Instructions

                      • Mix the Base: In a large bowl, combine the plain Greek yogurt and mustard until smooth.
                      • Add the Tuna: Stir in the drained tuna, breaking it into chunks.
                      • Flavor It Up: Add the finely chopped spring onions, chopped pickled jalapeños, garlic powder, and fresh dill.
                      • Season: Mix everything together until well combined, and season with salt and black pepper to taste.
                      • Chill: Put the dip in the fridge for at least 15-20 minutes to let the flavors meld together.

                      Nutrition

                      • Serving Size:
                      • Calories: 81
                      • Sugar: 0.9 g
                      • Sodium: 858.2 mg
                      • Fat: 2.2 g
                      • Carbohydrates: 1.7 g
                      • Protein: 12 g
                      • Cholesterol: 20.4 mg

                      Delicious Matcha Protein Shake: A Must-Try!

                      Hey everyone! Today, we're whipping up a super yummy Matcha Protein Shake that's not just tasty but also packed with good stuff to keep you going. This shake is bright green, super creamy, and tastes like a sweet, earthy treat - a perfect breakfast or after-workout snack!

                      green smoothie in glasses

                      I'm sure you've heard about matcha already! Matcha comes from Japan and it's a special kind of green tea that's ground into powder, which is becoming more and more popular. For a good reason! It is not just tasty, it's also packed with health benefits.

                      First off, matcha is loaded with antioxidants, especially something called catechins, which help your body fight off free radicals. These antioxidants are great for keeping your skin looking great and for overall health. Plus, matcha has a little caffeine, but it also contains an amino acid called L-theanine. This combo gives you a calm, focused energy without the jittery feeling you might get from coffee.

                      I love matcha because it is so versatile! You can enjoy it as a traditional tea, matcha latte, like they do in Japan, or mix it into smoothies, lattes, and even baked goods. Its bright green color makes everything look more fun and vibrant!

                      [feast_advanced_jump_to]

                      Ingredients

                      Our matcha protein shake recipe blends milk and vanilla protein powder to create a creamy, protein-packed base with a hint of sweetness. The addition of matcha green tea powder, frozen banana, baby spinach, honey, vanilla extract, and chia seeds offers a boost of antioxidants, vitamins, and fiber.

                      Unsweetened Milk: Choose any milk you like! For this recipe, my milk of choice is unsweetened almond milk. It’s great for those keeping an eye on their calorie intake, with roughly 30 calories per cup and almost no saturated fat. If almonds aren't your thing, feel free to swap it out for oat milk, regular low-fat milk, or coconut milk.

                      Vanilla Protein Powder: A scoop of this helps pump up your daily protein intake, essential for muscle repair and growth, usually providing about 20-25 grams of protein per scoop. In this recipe, I use vanilla whey protein powder. If vanilla isn’t your go-to, chocolate or even unflavored protein powders can be used as substitutes to suit you better.

                      Matcha Green Tea Powder: This vibrant green powder is not only eye-catching but packed with antioxidants known as catechins, which are great for your heart health, and skin! Matcha adds a distinctive earthy flavor that’s a bit like grass or spinach. It is also rich in fiber and contains about 70 mg of caffeine per teaspoon.

                      Frozen Banana: Bananas are a powerhouse of potassium and provide natural sweetness to your shakes. Having it frozen helps thicken the shake, giving it a smooth, ice-cream-like texture.

                      green smoothie in glasses close shot

                      Baby Spinach: This leafy green is a nutritional superhero, virtually invisible in the shake but high in iron, magnesium, and vitamins A and C. It’s a great way to sneak in some veggies without changing the flavor profile much!

                      Honey: A natural sweetener, honey is packed with antioxidants and can help with digestion. For a vegan option, agave syrup or maple syrup can replace honey, both offering unique flavors and sweetness levels.

                      Chia Seeds: These tiny seeds are a great source of omega-3 fatty acids, fiber, and a little protein boost.

                      See the recipe card for quantities.

                      Instructions

                      Follow these simple steps to blend your ingredients into a delicious and nutritious matcha protein smoothie.

                      ingredients in a blender
                      1. Starting with the liquid ones, toss all the ingredients into your blender.
                      mixed shake in a blender
                      1. Blend it all up until it's super smooth. Add a little more milk if it's too thick.
                      2. Pour it into your favorite glass and sprinkle with chia seeds.

                      Hint: For the creamiest shake, use a powerful blender and make sure your banana is really frozen.

                      Variations

                      With this recipe, the sky is your limit! Here are some ideas on how to mix it up a notch if you are in the mood for something specific.

                      For a tropical twist, choose coconut milk and use a pineapple or mango instead of a banana. This version is perfect if you are looking for a summery, refreshing drink that feels like a mini-vacation in a glass.

                      Another idea would be to add a mix of frozen berries such as blueberries, raspberries, and strawberries to pack this shake with antioxidants, vitamins, and fiber.

                      For different flavors, try out this refreshing watermelon protein shake!

                      green smoothie in glasses side shot

                      Equipment

                      All you need is a good blender to make everything smooth and creamy.

                      Storage

                      Drink up your Matcha Protein Shake fresh if you can. If you have leftovers, keep them in an airtight container or a shaker bottle in a fridge for up to 24 hours.

                      Top tip

                      For an optimal vanilla matcha protein shake experience, consider adding a source of healthy fats into your shake, such as a few slices of avocado or a teaspoon of almond butter. Fats help your body to absorb the nutrients more efficiently.

                      green smoothie in glasses

                      FAQ

                      Can I make this shake without protein powder?

                      Absolutely! If you prefer not to use protein powder or don't have it on hand, you can substitute it with Greek yogurt or silken tofu to still get a good amount of protein.

                      Is there a caffeine-free version of this recipe?

                      Matcha naturally contains caffeine, which might not suit everyone. For a caffeine-free version, you can substitute matcha powder with caffeine-free green tea powder.

                      How can I sweeten my smoothie without honey?

                      If you're avoiding honey, there are several other sweeteners you can use, such as maple syrup, agave nectar, or even a couple of pitted dates.

                      How much caffeine is in this shake?

                      There's about as much caffeine as in a small cup of coffee, thanks to the matcha. It's perfect for a little pick-me-up without making you feel jittery.

                      Looking for other recipes like this? Try these:

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                      Delicious Matcha Protein Shake: A Must-Try!

                      green smoothie in glasses
                      Print Recipe

                      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                      5 from 1 review

                      Whip up a tasty Matcha Protein Shake! It's easy to make, packed with nutrients, and perfect for a quick, healthy snack.

                      • Author: Natalia
                      • Prep Time: 3
                      • Cook Time: 2
                      • Total Time: 5 minutes
                      • Yield: 1 1x
                      • Category: Snack
                      • Method: Mixing
                      • Cuisine: American

                      Ingredients

                      Units Scale
                      • 1 cup unsweetened milk (any milk you like!)
                      • 1 scoop vanilla protein powder
                      • 1 teaspoon matcha green tea powder
                      • 1 frozen banana
                      • ½ cup baby spinach
                      • 1 tablespoon honey
                      • 1 teaspoon chia seeds

                      Instructions

                      • Toss the milk, vanilla protein powder, matcha powder, frozen banana, baby spinach, and honey into your blender.
                      • Blend it all up until it's super smooth. Add a little more milk if it's too thick.
                      • Pour it into your favorite glass and sprinkle with chia seeds.

                      Notes

                      This recipe yields one large serving or 2 medium ones.

                      Nutrition

                      • Serving Size:
                      • Calories: 471
                      • Sugar: 32.1 g
                      • Sodium: 307.1 mg
                      • Fat: 8.7 g
                      • Carbohydrates: 56.1 g
                      • Protein: 24.5 g
                      • Cholesterol: 28.4 mg

                      Comforting Italian Broccoli Soup with Parmesan Cheese

                      Buongiorno! Today we are cooking delicious, satisfying Italian broccoli soup! This soup is perfect for chilly days and will bring comfort right to your own kitchen.

                      bowl of italian broccoli soup

                      Italian broccoli soup is a favorite, especially in the colder months and during special holidays. It's a simple soup that's perfect for cozy family dinners or as a quick weeknight dinner.

                      This soup has its roots in Italy's rich culinary traditions. Italians love using simple ingredients to create flavorful dishes. A sprinkle of parmigiano reggiano has magical powers transforming a boring set of ingredients into a Cinderella dish!

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                      Ingredients

                      This Italian broccoli soup recipe blends the goodness of simple ingredients, such as broccoli, garlic, and parmesan cheese to make a delightful dish.

                      ingredients on the table

                      Broccoli is the star of this soup. Rich in vitamins C and K, as well as fiber, it's a nutritional powerhouse. Use fresh or frozen broccoli florets.

                      Chicken broth adds depth and savory flavor to the soup. It's rich in protein and helps make the soup more filling. For a vegetarian option, you can substitute with vegetable broth.

                      Garlic cloves add a wonderful aromatic flavor to the soup. Full of antioxidants and known for boosting the immune system, garlic is a healthy addition. Use fresh minced garlic for the best flavor, but garlic powder can be a substitute in a pinch.

                      Orzo is a small, rice-shaped pasta that adds heartiness to the soup. It’s great for soaking up flavors. If you don’t have orzo, you can substitute it with small pasta shapes like ditalini or even rice!

                      broccoli soup close shot

                      Grated parmesan cheese melts into the soup, adding a rich, nutty flavor.

                      Red beans are not in the original recipe, but they bring a creamy texture and a good amount of plant-based protein and fiber to the soup. They also add a nice color contrast. If you don't have red beans, kidney beans, cannellini beans or chickpeas are great alternatives.

                      Red chili flakes add a touch of heat to the soup. If you prefer a milder soup, you can reduce the amount or omit them altogether.

                      Chopped parsley adds a fresh, herbaceous note and a pop of color to the soup. Fresh is best, but dried parsley can work in a pinch – use about one-third of the amount.

                      Other ingredients: salt, black pepper, water.

                      See the recipe card for quantities.

                      Instructions

                      broccoli and garlic inside a pot
                      1. In a large pot or a Dutch oven, combine the broccoli florets, diced garlic, chicken broth, and water. Bring to a boil, reduce the heat to medium-low, and let it simmer until the broccoli are tender, for about 20-25 minutes.
                      potato masher smashing the broccoli
                      1. Using a potato masher, smash broccoli into fine pieces. You can use a blender or an immersion blender, too. I would recommend not to blend it completely, leave some chunks for more satisfying consistency.
                      ladle full of soup
                      1. Stir in the orzo the beans, chili flakes, salt, and pepper (be careful with the salt, since the parmesan will also add to the saltiness later). Continue to cook until the orzo is al dente, about 10 minutes.
                      adding parmesan to the soup
                      1. Stir in the parsley and the grated parmesan. Mix well with the wooden spoon so the cheese melts beautifully.

                      Hint: use vegetable broth instead of chicken broth to make it vegetarian.

                      Variations

                      Let's explore three exciting variations of this Italian broccoli soup recipe, so it can fit your taste perfectly!

                      If you love creamy soups, this variation is perfect for you. Simply add a bit of cream cheese or heavy cream during the blending process. This addition will give your soup a rich, velvety texture that's incredibly satisfying.

                      Boost the protein content of your soup by adding more beans or even some lentils. In addition to the red beans, you can mix in a can of chickpeas or cannellini beans. Lentils, either red or green, are also a great choice and cook quickly.

                      For a heartier version, try adding potatoes to the mix. Dice a couple of potatoes into small pieces and add them to the pot along with the broccoli florets. Blend the soup to your desired consistency, and then stir in extra shredded cheddar or an Italian cheese mix for additional cheesy flavor.

                      soup in a bowl

                      Equipment

                      Large pot

                      Potato masher, immersion blender, or food processor

                      Storage

                      Store your Italian broccoli soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to a month.

                      Top tip

                      Always taste the soup as you cook, before serving, and adjust the seasoning with a little bit of salt and black pepper if needed.

                      FAQ

                      Can I use frozen broccoli?

                      Absolutely! Frozen broccoli works just as well—just cook it a little longer to make sure it's tender.

                      Can I make this soup ahead of time?

                      Yes, you can! Italian broccoli soup can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup on the stove over medium-low heat, stirring occasionally until hot.

                      Can I freeze this soup?

                      Absolutely! This soup freezes well. Let it cool completely before transferring it to safe containers. Freeze for up to a month.

                      Looking for other recipes like this? Try these:

                      Print

                      Comforting Italian Broccoli Soup with Parmesan Cheese

                      bowl of italian broccoli soup
                      Print Recipe

                      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                      5 from 1 review

                      Warm up with our delicious Italian broccoli soup! This easy recipe uses simple ingredients for a tasty meal.

                      • Author: Natalia
                      • Prep Time: 5
                      • Cook Time: 35
                      • Total Time: 40 minutes
                      • Yield: 6 1x
                      • Category: Soup
                      • Method: Simmering
                      • Cuisine: Italian

                      Ingredients

                      Units Scale
                      • 2 cups of broccoli florets
                      • 3 cups of chicken (or vegetable) broth
                      • 1 cup water
                      • 2 cloves of garlic, minced
                      • ½ cup of orzo
                      • ⅓ cup of grated parmesan cheese
                      • 1 can of red beans, drained and rinsed (12-14 ounces or 350 g)
                      • 1 teaspoon of red pepper flakes
                      • 2 tablespoons of chopped parsley
                      • Salt and black pepper

                      Instructions

                      1. In a large pot or a Dutch oven, combine the broccoli florets, diced garlic, chicken broth, and water. Bring to a boil, reduce the heat to medium-low, and let it simmer until the broccoli are tender, for about 20-25 minutes.
                      2. Using a potato masher, smash broccoli into fine pieces. You can use a blender or an immersion blender, too. I would recommend not to blend it completely. Leave some chunks for more satisfying consistency.
                      3. Stir in the orzo the beans, chili flakes, salt, and pepper (be careful with the salt, since the parmesan will also add to the saltiness later). Continue to cook until the orzo is al dente, about 10 minutes.
                      4. Stir in the parsley and the grated parmesan. Mix well with the wooden spoon so the cheese melts beautifully.

                      Notes

                      You might not need any additional salt, as the broth might be already seasoned, plus the parmesan is also quite salty. The golden rule is to taste as you cook! 🙂

                      Nutrition

                      • Serving Size:
                      • Calories: 148
                      • Sugar: 1.4 g
                      • Sodium: 702.1 mg
                      • Fat: 2.7 g
                      • Carbohydrates: 21.8 g
                      • Protein: 10 g
                      • Cholesterol: 6.7 mg

                      Halloumi Shakshuka Recipe

                      Looking for a tasty breakfast or brunch? You have to try this Halloumi Shakshuka recipe! It's packed with flavor, and the grilled halloumi cheese is amazing. It's a dish you'll fall in love with!

                      shakshuka on a plate

                      Shakshuka is a traditional dish from North Africa and the Middle East. It usually has poached eggs in a spicy tomato sauce. This version adds halloumi cheese for extra flavor and texture.

                      This recipe is perfect for weekend brunches and family gatherings since 1 pan can feed up to 6 people! The spiced tomato sauce with grilled halloumi cheese is so tasty. Perfect for starting the day right!

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                      Ingredients

                      The ingredients in this Halloumi Shakshuka recipe are tasty and healthy.

                      halloumi shakshuka ingredients

                      Olive Oil: This is the base of our dish, used to sauté the vegetables and enhance the flavors.

                      Onion: Onion adds a sweet and slightly sharp flavor to the shakshuka. It's packed with antioxidants and vitamins.

                      Red Bell Pepper: Red bell peppers are sweet and full of vitamin C, which boosts your immune system. They also add a lovely color to the dish.

                      Garlic: Garlic provides a strong, aromatic flavor that's essential in shakshuka. It's also known for its health benefits, such as boosting the immune system. Fresh garlic is best, but garlic powder can be used in a pinch.

                      Ground Cumin: This spice adds a warm, earthy flavor to the dish. It's a staple in Middle Eastern and North African cooking.

                      Ground Paprika: Paprika gives a sweet and slightly smoky flavor, adding to the overall taste of the spiced tomato sauce.

                      shakshuka close shot

                      Diced Tomatoes: Canned diced tomatoes are convenient and perfect for creating the tomato mixture.

                      Tomato Paste: Tomato paste thickens the sauce and intensifies the tomato flavor.

                      Salt and Black Pepper: basic seasonings, use them to taste.

                      Eggs: Eggs are the main protein in shakshuka. They are rich in vitamins and minerals, especially vitamin B12 and choline, which are good for brain health.

                      Halloumi Cheese: Halloumi is a firm, salty cheese that becomes deliciously crispy when grilled. It's a great source of protein, too!

                      Fresh parsley: for garnish.

                      See recipe card for quantities.

                      Instructions

                      onion and pepper sauteing

                      1. In a large pan, heat the tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until the veggies become soft and tender.

                      2. Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute.

                      tomato sauce for shakshuka

                      3. Pour in the diced tomatoes and tomato paste. Stir well to combine. Season with salt and black pepper. Let the tomato mixture simmer over medium-low heat for 10-15 minutes until it thickens a bit.

                      halloumi frying in a pan

                      4. While the sauce is simmering, heat a separate non-stick pan over medium-high heat. Add the slices of halloumi and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the pan and set aside.

                      shakshuka in process

                      5. Make small wells in the tomato mixture with the back of a spoon. Crack the eggs into the wells. Cover the skillet and cook over low heat until the eggs are done to your liking, about 5-10 minutes.

                      6. Once the eggs are cooked, arrange the grilled halloumi slices around the eggs.

                      Hint: crack the eggs into a separate bowl first. This way, you can avoid getting any shells in your shakshuka and can easily pour the eggs into the tomato mixture wells.

                      Variations

                      Add more vegetables to boost the nutritional value and add different textures and flavors. You can include:

                      • Cherry Tomatoes: Halve them and toss them in with the other vegetables for a burst of sweetness.
                      • Spinach: Stir in a couple of handfuls of fresh spinach towards the end of cooking. It will wilt quickly and add a nice green color and extra nutrients.
                      • Zucchini: Thinly slice or dice zucchini and sauté with the bell peppers and onions.

                      If you love a kick, make your shakshuka spicier:

                      • Fresh Chili Peppers: Add finely chopped fresh chili peppers (such as jalapeños or red chilies) along with the garlic.
                      • Hot Sauce: Drizzle your favorite hot sauce over the finished dish for an extra layer of heat.
                      • Extra Cayenne Pepper: Increase the amount of cayenne pepper in the recipe or add some crushed red pepper flakes.
                      shakshuka on spatula

                      For a heartier meal, add some meat:

                      • Chorizo: Slice or crumble chorizo sausage and cook it with the onions and bell peppers. Its spices and fats will infuse the sauce with extra flavor.
                      • Ground Beef or Lamb: Brown ground beef or lamb in the pan before adding the vegetables. Season with a bit of salt and black pepper.
                      • Chicken: Add shredded or diced cooked chicken towards the end of the cooking process for added protein.

                      Equipment

                      Cast iron pan or large skillet

                      Non-stick pan

                      Spatula

                      Chopping board and knife

                      Storage

                      Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

                      shakshuka in a pan

                      Top tip

                      Be sure to grill the halloumi cheese until it's golden brown to add a delicious crispy texture that complements the soft eggs and savory sauce.

                      FAQ

                      Can I make this dish ahead of time?

                      Yes, you can prepare the spiced tomato sauce in advance and store it in the fridge for up to 3 days. When you're ready to serve, reheat the sauce, then add the eggs and grilled halloumi.

                      What can I use if I don't have halloumi cheese?

                      If you don't have halloumi, you can use feta cheese for a different flavor and texture. Another option is paneer, which has a similar firm texture.

                      Can I freeze leftovers?

                      Yes, you can freeze the tomato sauce without the eggs and halloumi. Store the sauce in an airtight container for up to 3 months. When ready to eat, thaw and reheat the sauce, then add fresh eggs and halloumi.

                      Looking for other recipes like this? Try these:

                      Print

                      Halloumi Shakshuka Recipe

                      shakshuka in a pan
                      Print Recipe

                      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                      5 from 1 review

                      This Halloumi Shakshuka recipe is a delicious Middle Eastern dish with spiced tomato sauce, eggs, and grilled halloumi cheese. Perfect for any meal!

                      • Author: Natalia
                      • Prep Time: 5
                      • Cook Time: 25
                      • Total Time: 30 minutes
                      • Yield: 4 1x
                      • Category: Breakfast
                      • Method: Poaching
                      • Cuisine: Middle Eastern

                      Ingredients

                      Units Scale
                      • 1 tablespoon of olive oil
                      • 1 onion, finely chopped
                      • 1 red bell pepper, finely chopped
                      • 2 garlic cloves, minced
                      • 1 teaspoon ground cumin
                      • 1 teaspoon ground paprika
                      • ¼ teaspoon cayenne pepper (optional)
                      • 1 can (14 oz) diced tomatoes
                      • ¼ cup tomato paste
                      • Salt and black pepper to taste
                      • 4 large eggs (can use up to 6!)
                      • 1 block halloumi cheese (7-8 ounces or 200g), sliced into ⅓-inch (1 cm) slices
                      • Fresh parsley, chopped (for garnish)

                      Instructions

                      Cook the vegetables:

                      In a large pan, heat the tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until the veggies become soft and tender.

                      Add Garlic and Spices:

                      Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute.

                      Add Tomatoes:

                      Pour in the diced tomatoes and tomato paste. Stir well to combine. Season with salt and black pepper. Let the tomato mixture simmer over medium-low heat for 10 minutes until it thickens a bit.

                      Prepare the Halloumi:

                      While the sauce is simmering, heat a separate non-stick pan over medium-high heat. Add the slices of halloumi and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the pan and set aside.

                      Create Wells for the Eggs:

                      Make small wells in the tomato mixture with the back of a spoon. Crack the eggs into the wells. Cover the skillet and cook over low heat until the eggs are done to your liking, about 5-10 minutes.

                      Garnish and Serve:

                      Once the eggs are cooked, arrange the grilled halloumi slices around the eggs, sprinkle chopped parsley over the top and serve!

                      Nutrition

                      • Serving Size:
                      • Calories: 363
                      • Sugar: 7.9 g
                      • Sodium: 1437.2 mg
                      • Fat: 24.7 g
                      • Carbohydrates: 15.5 g
                      • Protein: 21.4 g
                      • Cholesterol: 229.6 mg

                      Roasted Beet Watermelon Salad with Fresh Basil

                      This Beet Watermelon Salad is the ultimate summer dish. Sweet and salty, fresh and juicy, it is sure to surprise your taste receptors - in a good way!

                      salad on a plate

                      This crisp salad is especially popular during the summer months, bringing together the best of summer produce.

                      I think it is a fantastic way to get some freshness to otherwise meaty and fatty BBQs or picnics. The sweet flavor of the fresh watermelon paired with the earthy beets creates a vibrant, winning combination!

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                      Ingredients

                      The combination of watermelon and beets becomes more and more popular as those two perfectly combine each other! There are also some great additions, such as feta cheese or fresh basil for extra summer vibes.

                      Ingredients

                      Watermelon is the star of this salad, providing a juicy, sweet flavor and a refreshing crunch. It's rich in vitamin C and low in calories, making it a healthy addition to any salad.

                      Beets add an earthy sweetness and vibrant color. Both red beets and golden beets work well for this recipe.

                      Feta Cheese brings a tangy, creamy element to the salad and adds extra protein. It pairs wonderfully with the sweetness of watermelon and beets.

                      Basil adds a fresh, aromatic note that elevates the entire dish.

                      Olive Oil serves as the salad dressing.

                      salad close shot

                      Red Onion adds a sharp, zesty flavor that contrasts beautifully with the sweetness of the watermelon and beets.

                      Pistachios are the cherry on top! They contribute a satisfying crunch and are rich in healthy fats, protein, and fiber. Chopped almonds or walnuts can be used as substitutes if needed.

                      Optional: lemon juice for acidity, balancing the sweetness of the watermelon and beets. If you don’t have lemon juice, lime juice or white balsamic vinegar are great alternatives.

                      Each ingredient in this salad plays its own role in creating a balanced, flavorful dish, packed with nutritional benefits.

                      See the recipe card for quantities.

                      Instructions

                      beet on aluminium
                      1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 50-60 minutes or until tender.
                      roasted beet on cutting board
                      1. Let the beets cool, then peel and cube them.
                      some cubed ingredients in a bowl
                      1. In a large bowl, combine the cubed beets, cubed watermelon, and thinly sliced red onion.
                      all the ingredients in a bowl
                      1. Add the feta cheese crumbles and coarsely chopped basil leaves. Sprinkle with olive oil, salt, pepper, and chopped pistachios.

                      Hint: Thinly slice the red onion ensuring it blends well without overpowering the other ingredients. If you prefer a milder taste, you can use shallots or green onions.

                      Substitutions

                      Cheese: Swap feta with creamy goat cheese for a different flavor.

                      Nuts: Use almonds or walnuts instead of pistachios.

                      Herbs: Spinach can be used instead of basil.

                      Variations

                      These variations allow you to customize the Beet Watermelon Salad to suit your taste preferences and the ingredients you have on hand.

                      1. Citrus Twist: Add a burst of citrus by incorporating orange or grapefruit segments into the salad.

                      2. Mixed Greens: Enhance the salad’s nutritional value by adding a mix of fresh greens like arugula, spinach, or baby kale.

                      3. Nutty Crunch: Switch up the nuts by using toasted pine nuts, pecans, or sunflower seeds instead of pistachios. I recommend toasting the nuts, which boosts their flavor and adds an extra layer of crunch to the salad.

                      salad on a plate

                      Equipment

                      I am pretty sure you already have the equipment that is needed for this recipe in your kitchen, but just to sum up, you will need: a large bowl, knife, baking sheet, aluminum foil, and serving plate.

                      Storage

                      Store any leftovers in an airtight container in the fridge. It’s best eaten within 1-2 days to keep the flavors fresh.

                      Top tip

                      Roast the beets in a batch ahead to save time. You can freeze it in an airtight freezer-safe container for 3 months.

                      salad on a plate

                      FAQ

                      Can I use pre-cooked beets instead of roasting them myself?

                      Yes, you can use pre-cooked beets to save time. Just make sure they are plain and not pickled, as pickled beets will alter the flavor of the salad.

                      What can I use if I don’t have feta cheese?

                      If you don’t have feta cheese, creamy goat cheese or ricotta can be nice substitutes.

                      How do I keep the watermelon from making the salad too watery?

                      Just make sure to drain any excess juice from the watermelon cubes before adding them to the salad.

                      Looking for other recipes like this? Try these:

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                      Roasted Beet Watermelon Salad with Fresh Basil

                      salad on a plate
                      Print Recipe

                      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                      5 from 1 review

                      This Beet Watermelon Salad combines juicy watermelon, earthy beets, tangy feta, and fresh basil. Perfect for hot summer days, it's a refreshing and delicious choice!

                      • Author: Natalia
                      • Prep Time: 5
                      • Cook Time: 5
                      • Total Time: 10 minutes
                      • Yield: 6 1x
                      • Category: Salad
                      • Method: Mixing
                      • Cuisine: American

                      Ingredients

                      Units Scale
                      • 2 cups seedless watermelon, cut into half-inch cubes
                      • 1 large beet, roasted and cubed
                      • ⅓ cup feta cheese, crumbled
                      • ¼ cup fresh basil, chopped
                      • 2 tablespoons olive oil
                      • ¼ cup red onion, thinly sliced
                      • ¼ cup pistachios, chopped
                      • 1 tablespoon lemon juice (optional)
                      • Pinch of salt and black pepper

                      Instructions

                      • Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a rimmed baking sheet. Roast for 50-60 minutes or until tender. Let them cool, then peel and cube the beets.
                      • Prepare the Watermelon: In a large bowl, combine the cubed beets and the watermelon (cut into half-inch cubes). 
                      • Assemble the Salad: Add the red onion, feta cheese, and chopped fresh basil to the large bowl.
                      • Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
                      • Combine Everything: Pour the dressing over the salad and toss gently to combine. Sprinkle with chopped pistachios and serve immediately.

                      Notes

                      Thinly slice the red onion ensuring it blends well without overpowering the other ingredients. If you prefer a milder taste, you can use shallots or green onions.

                      You can also buy pre-cooked beets to save quite a lot of time.

                      Nutrition

                      • Serving Size:
                      • Calories: 268
                      • Sugar: 35.2 g
                      • Sodium: 493.1 mg
                      • Fat: 9.1 g
                      • Carbohydrates: 48.3 g
                      • Protein: 4.4 g
                      • Cholesterol: 7.3 mg

                      Refreshing Watermelon Protein Shake

                      This Watermelon Protein Shake is a delicious way to fuel your day and an excellent choice for a post-workout drink! It is fresh, creamy, and nutritious, providing a delightful boost to your routine.

                      Smoothie in a glass.

                      The Watermelon Protein Shake is especially popular during the summer months when fresh watermelon is at its peak. It's a great way to cool down and refuel after a workout or as a light breakfast.

                      If you're looking to manage your weight, this low-calorie protein shake can be a great addition to your diet. It’s packed with protein and natural sugar from the fruit, which helps keep you full and satisfied ❤️

                      For a different taste, check out my beet pineapple smoothie or even Pina Colada protein shake!

                      [feast_advanced_jump_to]

                      Ingredients

                      Watermelon pairs well with protein powder to create a satisfying and potentially satiating drink. The addition of Greek yogurt and chia seeds boosts the nutritional value even further!

                      Watermelon is a hydrating fruit packed with vitamins A and C. Freezing the watermelon beforehand gives the shake a thick, smoothie-like texture.

                      Strawberries add a sweet-tart flavor and a boost of antioxidants. Strawberries are also high in vitamin C and manganese.

                      The scoop of vanilla protein powder is essential for turning this into a protein-rich shake. Protein powder can vary in nutrition, but most will add around 20 grams of protein to your shake.

                      Regular milk (whether skim, 2%, or whole) makes the shake creamy and provides additional protein, calcium, and vitamin D.

                      hand holding a shake glass.

                      Greek yogurt brings extra creaminess, tanginess, and a significant amount of protein and probiotics.

                      Chia seeds contribute omega-3 fatty acids, fiber, and antioxidants.

                      Maple syrup or honey adds natural sweetness and antioxidants.

                      See the recipe card for quantities.

                      Instructions

                      There is nothing complicated with this recipe - just mix everything in the blender and enjoy!

                      adding fruits amd milk to a blender.
                      1. Blend frozen watermelon, frozen strawberries, and milk together.
                      adding protein powder and chia.
                      1. Add the rest of the ingredients and blend for 1 minute until it is nice and smooth.

                      Pour into a glass and enjoy!

                      Hint: freeze the diced watermelon and strawberries before blending for an extra creamy texture. It ensures a perfect shake every time you make it!

                      Substitutions

                      Plant-based milk can replace regular milk with a dairy-free version.

                      Use vanilla yogurt instead of Greek yogurt for a milder flavor.

                      Swap honey or maple syrup for a different natural sweetener, like agave nectar.

                      Variations

                      Here are five delightful variations to keep your Watermelon Protein Shake exciting and suited to different tastes and nutritional needs:

                      • Banana: add half a frozen banana to your shake for a more classical taste.
                      • Coconatey: replace regular milk with coconut water for a tropical twist.
                      • Green shake: boost your intake of greens by adding a handful of spinach or kale. Leafy greens add extra vitamins, minerals, and fiber, making this an excellent choice for a nutrient-dense shake.
                      • Chocolatey: Try adding a tablespoon of cocoa powder which pairs surprisingly well with the fruity watermelon and strawberry base.
                      hand holding a glass full of shake.

                      Equipment

                      • Blender
                      • Measuring cups
                      • Knife and cutting board

                      Storage

                      Store any leftover shake in the refrigerator for up to 24 hours. Give it a good stir before drinking.

                      Top tip

                      For an extra burst of flavor, add a tablespoon of lime juice to your watermelon protein smoothie for a zesty touch.

                      FAQ

                      How many grams of protein does this shake have?

                      This recipe contains approximately 20-25 grams of protein, depending on the type of protein powder you use. Check the label on your protein powder for the exact amount of protein per scoop.

                      Can I make this shake dairy-free?

                      Absolutely! Substitute regular milk with plant-based milk (such as almond, soy, or oat milk) and use a dairy-free yogurt alternative.

                      Looking for other recipes like this? Try these:

                      Print

                      Refreshing Watermelon Protein Shake

                      Watermelon Protein Smoothie in a glass
                      Print Recipe

                      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                      5 from 1 review

                      This refreshing Watermelon Protein Shake is perfect for post-workout refueling or a light breakfast. It's packed with protein, vitamins, and natural sweetness!

                      • Author: Natalia
                      • Prep Time: 3
                      • Cook Time: 3
                      • Total Time: 6 minutes
                      • Yield: 2 1x
                      • Category: Drink
                      • Method: Blending
                      • Cuisine: American

                      Ingredients

                      Units Scale
                      • ¾ cup watermelon, diced and frozen
                      • ¾ cup frozen strawberries
                      • 1 scoop vanilla protein powder
                      • 1 cup regular milk (skim, 2%, or whole)
                      • ½ cup Greek yogurt
                      • 1 tablespoon chia seeds
                      • 1 tablespoon maple syrup or honey

                      Instructions

                      Blend frozen watermelon, frozen strawberries, and milk together.

                      Add the rest of the ingredients and blend for 1 minute until it is nice and smooth.

                      Nutrition

                      • Serving Size:
                      • Calories: 233
                      • Sugar: 15.4 g
                      • Sodium: 174.7 mg
                      • Fat: 7.4 g
                      • Carbohydrates: 25.9 g
                      • Protein: 17.3 g
                      • Cholesterol: 11 mg

                      Fresh Strawberry Zucchini Bread

                      Maintaining a healthy diet with a sweet tooth (or teeth? 😃) is definitely not an easy task. This strawberry zucchini bread is fresh, nutritious, but, at the same time, sweet and satisfying! Made with garden-fresh zucchini and sweet, juicy strawberries it will quickly become a new favorite in your home!

                      slicing sweet bread loaf.

                      Summer and early fall, when zucchinis are in abundance and strawberries are at their sweetest, is the time when this type of delightful treat is especially popular.

                      What I love about it the most, is that it is rather quick since it does not require any yeast or rising time - mix the ingredients and throw it into the oven!

                      For simple sweet recipes with oats, try this amazing berry crisp or my delish pumpkin crumble!

                      [feast_advanced_jump_to]

                      Ingredients

                      This recipe combines the health benefits of zucchini with the sweet taste of strawberries, creating a moist and flavorful bread that's so hard to resist.

                      ingredients on the table.

                      All-purpose flour is the base of this bread, providing structure and texture.

                      Rolled oats add a hearty texture and nutty flavor to the bread.

                      Baking powder is a leavening agent that helps the bread rise, making it light and fluffy.

                      Ground cinnamon adds a special touch - warmth and depth to the flavor profile of the bread.

                      Granulated sugar, honey, or maple syrup are here to add sweetness to the bread.

                      Eggs provide moisture, structure, and richness. They also help bind the ingredients together.

                      Olive oil adds moisture and a rich flavor. It's a healthier fat option compared to butter, offering beneficial monounsaturated fats.

                      Greek yogurt makes the bread extra moist and adds a slight tang. It's also a good source of protein and probiotics. You can use plain or flavored Greek yogurt, depending on your taste preference.

                      eating a slice of bread with a fork.

                      Vanilla extract adds to the overall flavor of the bread. I just love the smell that comes out of the oven!

                      Grated zucchini is a star of the recipe, it adds moisture without overpowering the flavor. Make sure to squeeze out excess moisture using paper towels to prevent sogginess.

                      Diced strawberries provide a burst of sweetness and color. Make sure to pat them dry to avoid adding extra liquid to the batter.

                      See the recipe card for quantities.

                      Instructions

                      wet ingredients in a bowl.

                      1. Preheat your oven to 180°C (360°F). Grease and flour a standard size loaf pan or line it with a piece of parchment paper.

                      2. In a medium bowl, beat the large eggs until well blended. Add the olive oil, Greek yogurt, sugar, honey (or maple syrup), grated zucchini (squeezing the excess moisture with your hands), diced strawberries, and vanilla extract.

                      adding dry ingredients.

                      3. In a small food processor, grind the oats for 15 seconds.

                      4. In a large bowl, whisk together the flour, rolled oats, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, gently mixing just until combined.

                      pouring mixture into bread pan.

                      5. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

                      baked sweet bread in a pan.

                      6. Allow the bread to cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely before slicing and serving.

                      Serve this zucchini strawberry bread slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert. Spread with a bit of cream cheese or peanut butter for a satisfying breakfast or snack.

                      Hint: it is ok to remove the excess moisture from zucchini (if there is any) before mixing it with the rest of the wet ingredients, but don't overdo it - a bit of zucchini juice will make your bread nice and moist (oh, I hate this word! 😃)

                      Substitutions

                      Sugar: Replace with brown sugar for a deeper flavor.

                      Olive Oil: Use coconut oil or a cup of vegetable oil for a different taste.

                      Greek Yogurt: Substitute with any type of milk, but I would still recommend not substituting it.

                      close shot of the inside.

                      Variations

                      Chocolate Chips: folding in 1 cup of semi-sweet chocolate chips into the batter before baking. The combination of chocolate and strawberries is divine!

                      Lemon Blueberry Zucchini Bread: Swap the strawberries for fresh blueberries and add the zest of one lemon to the wet ingredients for a fresh, tangy twist.

                      Banana Bread: Swap strawberries for mashed bananas to create banana zucchini bread!

                      Equipment

                      Full list of the equipment you might need for this recipe:

                      • Large and medium mixing bowls
                      • Measuring cups and spoons
                      • Standard-size loaf pan
                      • Wire rack (optional)
                      • Box grater
                      • Toothpick
                      bread loaf crust close shot.

                      Storage

                      Store the entire loaf in an airtight container at room temperature for up to 3 days.

                      If the loaf is too large, you can absolutely freeze it, too! Wrap the cooled bread tightly in plastic wrap, then place it in an airtight container or a freezer-safe bag. This will keep it fresh for up to 3 months.

                      Top tip

                      For an extra burst of flavor, try adding a teaspoon of lemon juice to the batter. The lemon juice enhances the strawberry flavor and adds a subtle tangy zest, making your strawberry zucchini bread even more delicious!

                      FAQ

                      Can I use frozen strawberries instead of fresh strawberries?

                      Yes, you can use frozen strawberries, but make sure to thaw and drain them well to remove any excess moisture before adding them to the batter.

                      How can I tell if the bread is done baking?

                      To check if the bread is done, use the toothpick test. Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs clinging to it, the bread is done. If the toothpick comes out with wet batter, continue baking for a few more minutes and test again.

                      Looking for other recipes like this? Try these:

                      Print

                      Fresh Strawberry Zucchini Bread

                      sweet bread loaf
                      Print Recipe

                      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                      5 from 1 review

                      This delicious strawberry zucchini bread is the perfect treat. It's moist, sweet, and a great way to enjoy healthy ingredients!

                      • Author: Natalia
                      • Prep Time: 15
                      • Cook Time: 65
                      • Total Time: 1 hour 20 minutes
                      • Yield: 12 1x
                      • Category: Dessert
                      • Method: Baking
                      • Cuisine: American

                      Ingredients

                      Units Scale

                      Dry Ingredients

                      • 1 ⅔ cups all-purpose flour
                      • ½ cup rolled oats (or quick oats, if you do not have a food processor)
                      • 2 teaspoons baking powder (or add 1 tsp baking powder and baking soda each)
                      • ½ teaspoon salt
                      • 1 teaspoon ground cinnamon

                      Wet Ingredients

                      • 2 large eggs
                      • ⅓ cup olive oil (70 ml)
                      • 1 cup Greek yogurt (250 grams)
                      • 2 tablespoons honey or maple syrup (30 ml)
                      • 1 teaspoon vanilla extract (5 ml)
                      • 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
                      • 1 cup diced strawberries (about 150 grams)
                      • ¼ cup granulated sugar (I know, it is dry, but here it is mixed together with wet ones)

                      Instructions

                      • Preheat your oven to 180°C (360°F). Grease and flour a standard size loaf pan or line it with a piece of parchment paper.
                      • In a medium bowl, beat the large eggs until well blended. Add the olive oil, Greek yogurt, sugar, honey (or maple syrup), grated zucchini (squeezing the excess moisture with your hands, if there is any), diced strawberries, and vanilla extract.
                      • In a small food processor, grind the oats for 15 seconds.
                      • In a large bowl, whisk together the flour, rolled oats, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, gently mixing just until combined.
                      • Pour the batter into the prepared loaf pan and spread it evenly. 
                      • Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
                      • Allow the bread to cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely before slicing and serving.

                      Nutrition

                      • Serving Size:
                      • Calories: 203
                      • Sugar: 8.3 g
                      • Sodium: 122.9 mg
                      • Fat: 9 g
                      • Carbohydrates: 24.1 g
                      • Protein: 6.5 g
                      • Cholesterol: 35.6 mg

                      Creamy Cauliflower Leek Potato Soup

                      Looking for a tasty and cozy soup to warm you up? This Cauliflower Leek Potato Soup is just perfect! This soup is great for a quick dinner or lunch with its creamy texture and rich flavors.

                      soup in a bowl.

                      Cauliflower leek potato soup is especially popular during the colder months. It's perfect for fall and winter when you crave something warm and comforting. And what can be better than a bowl of soup?

                      If you share this opinion, you might want to check out this creamiest carrot pumpkin soup.

                      [feast_advanced_jump_to]

                      Ingredients

                      Potato-based soups are a classic comfort food, and adding cauliflower and leeks makes them even better and more nutritious! I do love this combination for its delightfully creamy texture ❤️

                      ingredients on a table.

                      Cauliflower is the star of this soup, providing a mild, nutty flavor and a creamy texture when blended. It's rich in vitamins C and K, and a good source of fiber.

                      Leeks add a sweet, onion-like flavor to the soup. They are lower in calories and high in vitamin K. Use the white and light green parts, and make sure to clean them thoroughly to remove any dirt hidden in the layers.

                      Potatoes make the soup hearty and creamy. Yukon Gold or russet potatoes are best because they become very tender and blend smoothly.

                      Onions provide a base flavor that's essential in many soups.

                      Garlic adds a wonderful depth of flavor and a bit of a kick. It's known for its potential health benefits, including boosting the immune system and reducing inflammation.

                      Milk makes the soup creamy and smooth. You can use any type of milk, but whole milk will give the creamiest texture. A heavy cream is an option, if you don't mind extra calories 🙂

                      eating soup in a bowl with spoon.

                      Olive oil here is used to sauté the vegetables.

                      Fresh thyme adds a lovely herbal note to the soup. If you don’t have fresh thyme, dried thyme can be used, but reduce the amount by half.

                      A stock cube boosts the soup's flavor and is an easy way to add seasoning. Vegetable stock cubes are common, but you can also use chicken stock cubes if you prefer. Look for low-sodium versions to control the saltiness of your soup.

                      Other ingredients: salt. black pepper, red pepper flakes, or parmesan for garnish (optional).

                      See the recipe card for quantities.

                      Instructions

                      I promise, even if you never cooked anything (which I doubt), you will be a winner at the end of this culinary quest!

                      As a start, peel and dice the potatoes. Break the cauliflower into florets. Clean the leeks thoroughly between the leaves(!) and chop the white and light green parts.

                      garlic and onion sauteing in dutch oven.

                      In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft, for about 4 minutes.

                      adding leek.

                      Add the leek and cook for another 5 minutes.

                      adding cauliflower, potatoes and herbs.

                      Add the cauliflower florets, potatoes, thyme, water, stock cube, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, for about 25 minutes.

                      blending the soup.

                      Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, a regular blender works fine—just blend in small batches.

                      Stir in the milk and let it heat up for a few minutes - don't boil!

                      Hint: To save time, I like to prepare the leeks while garlic and onion are already sauteing, and, after I add the leeks I get to prep the potatoes and cauliflower. But you can prepare the vegetables before you start cooking, it is absolutely fine and there is no time pressure afterward!

                      Variations

                      Here are several variations you can try to customize your cauliflower leek potato soup to your liking:

                      • Add a cheesy twist by stirring in 1 to 2 cups of shredded cheddar cheese at the end of cooking. This will make the soup extra creamy and rich.
                      • If you enjoy a bit of heat, add a pinch of red pepper flakes or a chopped fresh chili to the soup while it’s cooking.
                      • For a vegan version, use vegetable broth and substitute the milk with coconut milk or almond milk. Coconut milk adds a nice, subtle sweetness and creaminess. Ensure any added toppings, like cheese or sour cream, are also plant-based.
                      • Turn your soup into a loaded baked potato version by topping it with crispy bacon crumbles, shredded cheddar cheese, sour cream, and chopped green onions.
                      • Add a teaspoon of curry powder and a can of coconut milk for a Thai twist.

                      You can also add other vegetables or herbs - literally, the sky is the limit!

                      soup in a bowl, close shot.

                      Equipment

                      Large pot or Dutch oven

                      Immersion blender or regular blender

                      Knife and cutting board

                      Measuring cups and spoons

                      Storage

                      Store leftover soup in an airtight container in the refrigerator for up to 3 days.

                      You can also freeze the leftovers in freezer-safe containers for up to 3 months.

                      Top tip

                      Make sure to cook the vegetables until they are very tender before blending. This way you will have a very smooth and creamy result!

                      I looove sprinkling parmesan cheese on top! My other Italian broccoli soup is perfect for it.

                      FAQ

                      Can I make this soup ahead of time?

                      Sure! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stove over medium heat until it's piping hot.

                      How can I add more protein to this soup?

                      Beans are a great addition to boost protein content! Just add some cooked beans before blending. You can also serve the soup with some cooked shredded chicken or a dollop of Greek yogurt.

                      Looking for other recipes like this? Try these:

                      Print

                      Creamy Cauliflower Leek Potato Soup

                      soup in a bowl
                      Print Recipe

                      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

                      5 from 1 review

                      This cauliflower leek potato soup is a creamy, delicious, and easy-to-make dish perfect for chilly days. 

                      • Author: Natalia
                      • Prep Time: 10
                      • Cook Time: 30
                      • Total Time: 40 minutes
                      • Yield: 6 1x
                      • Category: Soup
                      • Method: Mixing
                      • Cuisine: American

                      Ingredients

                      Units Scale
                      • 2 tablespoons olive oil
                      • 1 onion, chopped
                      • 2 garlic cloves, minced
                      • 2 leeks, cleaned and sliced (use white and light green parts)
                      • 1 head of cauliflower, medium, broken into florets
                      • 2 large potatoes (or 3 medium ones; use Yukon Gold or russet), peeled and diced
                      • 4 cups water
                      • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
                      • 1 vegetable stock cube (or chicken stock cube)
                      • 1 teaspoon salt
                      • ½ teaspoon pepper
                      • 1 cup milk

                      Instructions

                      • Peel and dice the potatoes. Break the cauliflower into florets. Clean the leeks thoroughly between the leaves(!) and chop the white and light green parts.
                      • In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add the chopped onion and minced garlic. Sauté until the onion is soft, for about 4 minutes.
                      • Add the leek and cook for another 5 minutes.
                      • Add the cauliflower florets, potatoes, thyme, water, stock cube, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, for about 25 minutes.
                      • Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, a regular blender works fine—just blend in small batches.
                      • Return the soup to the pot. Stir in the milk and let it heat up for a few minutes - don't boil!

                      Notes

                      Serve with homemade croutons, a sprinkle of parmesan, and a drizzle of olive oil.

                      To make the croutons, just cut the sourdough into cubes, sprinkle with olive oil, salt, garlic powder, paprika - whatever spices you like - and stick it for 7-10 minutes in the oven or for 5 into the air fryer.

                      Nutrition

                      • Serving Size:
                      • Calories: 196
                      • Sugar: 8 g
                      • Sodium: 559 mg
                      • Fat: 5.2 g
                      • Carbohydrates: 33.9 g
                      • Fiber: 6 g
                      • Protein: 6.2 g
                      • Cholesterol: 0.8 mg