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Appetizer

Appetizer

Sweet Potato Waffles

These sweet potato waffles are hearty, filling, and so easy to make! With just a few simple ingredients and steps, these waffles are super customizable with a variety of toppings. Paleo, too!

A pile of sweet potato waffles covered in butter and syrup on a white plate

What You’ll Need To Make This Recipe

Sweet potatoes – Raw, then grated and drained.
Eggs
Salt
Cooking spray or olive oil

How To Make Sweet Potato Waffles

Peel and grate the sweet potatoes.

Use a cheesecloth and drain the excess water very, very well. Add the eggs and salt and mix them well with the fork.

Use the batter amount for your size waffle maker (see the top tips). Spray the waffle maker well with the cook spray or grease with the olive oil.

Pour the batter in the waffle maker and close. Each waffle takes about 5 minutes to cook through.

Grated sweet potatoes in a white bowl surrounded by eggs

Top Tips For Making

  • For a mini waffle maker, use about 1/3 cup of batter. For a full-sized waffle maker, use about 1 cup.
  • Make sure to drain the sweet potatoes extremely well. Any water will make the texture of the waffles way too mushy.
  • These waffles are great sweet or savory. For sweet, you can top with butter and syrup or add a dash of cinnamon to the batter. For a more savory waffle, try a dollop of sour cream.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

A bite of sweet potato waffle on a fork with a plate of waffles in the background

More Breakfast Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

A pile of sweet potato waffles covered in butter and syrup on a white plate
Print Recipe

Sweet Potato Waffles

These easy sweet potato waffles are paleo and absolutely perfect sweet or savory.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, paleo, sweet potatoes
Servings: 2 waffles
Calories: 323kcal
Cost: $2

Equipment

  • Waffle maker

Ingredients

  • 4 cups sweet potato raw, about 2-3 sweet potatoes
  • 3 eggs
  • salt to taste
  • spray cooking oil or olive oil

Instructions

  • Peel and grate sweet potatoes.
  • Use a cheesecloth and drain the excess water VERY well. Add egg and salt, mix well with the fork.
  • Spray waffle maker with cooking oil or grease with olive oil. Pour the batter into the waffle maker. (See Notes for amount.) Each waffle will take about 5 minutes to cook through. 

Notes

  • Batter amount: For a mini waffle maker, use about 1/3 cup of batter. For a full-sized waffle maker, use about 1 cup.
  • Draining notes: Make sure to drain the sweet potatoes EXTREMELY well or the texture of the batter will be too soft.
  • Topping suggestions: For sweet, you can top with butter and syrup or add a dash of cinnamon to the batter. For a more savory waffle, try a dollop of sour cream.

Nutrition

Calories: 323kcal | Carbohydrates: 54g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 240mg | Potassium: 988mg | Fiber: 8g | Sugar: 11g | Vitamin A: 38094IU | Vitamin C: 6mg | Calcium: 117mg | Iron: 3mg

Appetizer

Keto Buffalo Chicken Dip

This creamy, spicy keto buffalo chicken dip is packed with buffalo flavor and totally addictive. Made with simple ingredients, it’s perfect for tailgating, game day, or entertaining. And it’s only 2g net carbs per serving!

A celery stick being dipped into a baking dish with keto buffalo chicken dip

What You’ll Need To Make This Recipe

Shredded chicken – See the top tips for some ideas
Blue cheese dressing
Buffalo sauce – We used Frank’s Red Hot Buffalo Sauce
Cream cheese – Use full-fat cream cheese if on keto
Shredded mozzarella cheese
Sour cream or Greek yogurt

White bowls with blue cheese dressing, shredded mozzarella, and buffalo sauce next to a block of cream cheese and a glass bowl with sour cream

How To Make Keto Buffalo Chicken Dip

Add the cream cheese and hot sauce to a medium saucepan and whisk until smooth.

Add the dressing, sour cream or yogurt, and shredded chicken to the saucepan. Stir well to combine.

Slowly mix in some of the mozzarella cheese.

Transfer the dip to a baking dish and sprinkle the rest of the cheese on top. Bake in the oven. Serve while it’s still hot!

Instructions for keto buffalo chicken dip showing a bowl of shredded chicken, buffalo dip in a baking dish, and mozzarella cheese on top of buffalo dip in a baking dish

Top Tips For Making

  • We loved this dip with celery sticks, bell peppers, and carrots, but you can also eat it with chips or crostinis.
  • This dip has a little bit of a kick, but it isn’t too spicy. If you’d like to kick up the heat factor a bit, you can add sliced jalapeños to the top after baking or sprinkle a little hot sauce on top.
  • You can purchase pre-shredded chicken or a rotisserie chicken and shred it using either two forks or a mixer on low speed. If you have an Instant Pot or pressure cooker, check out this recipe for Instant Pot shredded chicken.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

A baking dish with keto buffalo chicken dip with sliced green onions on top

More Party Food

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Keto Buffalo Chicken Dip

This addictive buffalo dip is creamy, perfect for parties, and only has 2g net carbs per serving
Prep Time3 mins
Cook Time20 mins
Total Time23 mins
Course: Appetizer
Cuisine: American
Keyword: buffalo sauce, low carb, party food
Servings: 10 servings
Calories: 222kcal
Author: Jenny Hurley
Cost: $3

Ingredients

  • 3 cups shredded chicken
  • 3/4 cup blue cheese dressing
  • 3/4 cup buffalo sauce like Frank’s Red Hot Buffalo Sauce
  • 8 ounces cream cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sour cream or Greek yogurt

Instructions

  • Preheat oven to 350º F. In a medium saucepan over medium heat, add cream cheese and hot sauce and whisk until smooth.
  • Add blue cheese dressing, sour cream, and shredded chicken to the saucepan and stir to combine. Slowly mix in 3/4 of mozzarella cheese.
  • Transfer dip to an 8×8 baking dish. Sprinkle with rest of mozzarella. Cook 15 minutes. Serve while still hot.

Notes

  • Serving suggestions: Celery sticks, bell peppers, carrots, chips, or crostinis.
  • Add more heat: After baking, add sliced jalapeños or sprinkle more hot sauce on top.
  • Shredded chicken: You can purchase pre-shredded chicken or a rotisserie chicken and shred it using either two forks or a mixer on low speed. If you have an Instant Pot or pressure cooker, check out this recipe for Instant Pot shredded chicken.

Nutrition

Calories: 222kcal | Carbohydrates: 2g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 908mg | Potassium: 152mg | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg

Appetizer

Keto Egg Drop Soup

This warm, light keto egg drop soup is the perfect Asian-inspired comfort food! With flavorful broth, green onions, and eggs, it’s the perfect side for all your favorite Chinese dishes.

Two bowls of keto egg drop soup

What You’ll Need to Make This Recipe

Chicken broth
Eggs
Soy sauce or liquid aminos
Green onions
Ground ginger
Salt
Pepper

How To Make Keto Egg Drop Soup

Add the broth, green onion roots, and seasonings to a bot and bring to a boil. Reduce the heat to let the soup simmer.

Whisk together the eggs and egg yolk in a bowl.

Use a wooden spoon to stir the chicken broth in one direction in a circle. Slowly pour the eggs into the soup while you’re still stirring.

Pour the soup into 2 bowls and serve with green onions on top.

Ingredients for egg drop soup

Top Tips For Making

  • If you’d like thicker soup, add xanthan gum! Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
  • The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
  • For vegetarian soup, use vegetable broth instead of chicken.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Overhead of keto egg drop soup

More Asian-Inspired Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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5 from 1 vote

Keto Egg Drop Soup

Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Soup
Cuisine: Asian
Keyword: appetizer, chinese food, under 30 minutes
Servings: 2 servings
Calories: 124kcal
Author: Jenny Hurley
Cost: $3

Ingredients

  • 4 cups low-sodium chicken broth
  • 1 egg yolk beaten
  • 2 eggs
  • 1 tablespoon soy sauce or liquid aminos
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground pepper
  • 1/2 cup green onions root of onions, sliced
  • 1/4 cup green onions top of onions, sliced, for garnish

Instructions

  • Add chicken broth, green onion roots, soy sauce, salt, pepper, and ginger to a pot and bring to a boil, then reduce to simmer.
  • Whisk together the eggs and egg yolk in a bowl.
  • Use a wooden spoon to stir the soup in one direction in a circle. Slowly pour egg mixture into soup. Divide between 2 bowl and garnish with green onion tops.

Notes

  • Thicker soup: Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
  • Notes on green onions: The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
  • Vegetarian: Use vegetable broth instead of chicken.

Nutrition

Calories: 124kcal | Carbohydrates: 10g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 1236mg | Potassium: 529mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg

Appetizer

Cream Cheese Sausage Balls

These savory cream cheese sausage balls are the ultimate delicious appetizer or perfect for snacking! With crispy bottoms and moist, cheesy centers, they are absolutely addictive. Keto, low carb, and gluten free, too!

Cream cheese sausage balls on a plate

What You’ll Need To Make This Recipe

Mild or spicy sausage
Cream cheese
Sharp cheddar
Almond flour
Coconut flour
Baking powder
Eggs
Salt

How To Make Cream Cheese Sausage Balls

Mix together the sausage and cream cheese either with a mixer or by hand. Add the eggs and cheese and mix until well-combined.

In a separate bowl, whisk together the dry ingredients. Add the mixture to the cheese and stir well.

Cover the bowl and chill the dough in the fridge for at least an hour.

After the dough has chilled, preheat the oven to 375º F.

Spray a large baking or cookie sheet with cooking spray or line with aluminum foil.

Scoop the dough in tablespoon sized portions and roll into balls. Place them on the baking sheet about an inch apart. (This recipe makes about 35-40 balls, so you might have several baking sheets worth!)

Bake until the balls are golden brown, about 25 minutes.

Let the cheese balls cool slightly before placing them on a paper towel lined plate.

Instructions for cream cheese sausage balls

Top Tips For Making

  • To make these balls gluten free, make sure your baking powder does not contain any gluten.
  • If you’d like a little extra flavor in your cheese balls, add a couple cloves of minced garlic to your dough.
  • We highly recommend spraying your aluminum foil with a little cooking spray. We found that this was the best way to keep the cheese balls from sticking.
  • Each serving size is about 4 cheese balls. We made 40 with ours!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Close-up of cream cheese sausage balls

More Delicious Appetizers

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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5 from 1 vote

Cream Cheese Sausage Balls

These delicious and addictive cheese balls are a perfect party appetizer or keto snack.
Prep Time5 mins
Cook Time25 mins
Chill Time1 hr
Course: Appetizer
Cuisine: American
Keyword: easy snack, gluten-free, keto
Servings: 10 servings
Calories: 413kcal
Author: Jenny Hurley
Cost: $1

Ingredients

  • 1 pound sausage mild or spicy
  • 8 ounces cream cheese softened
  • 2 cup sharp cheddar cheese shredded or grated
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 2 teaspoons baking powder
  • 4 eggs
  • 1/2 teaspoon salt

Instructions

  • Using mixer or by hand, mix together sausage and cream cheese. Add eggs and cheddar cheese and mix until well-combined.
  • Whisk together almond flour, coconut flour, salt, and baking powder in separate bowl.
  • Add dry ingredients to cheese mixture and stir well. Cover the bowl and chill the dough in the fridge for at least 1 hour. After the dough has chilled, preheat the oven to 375º F. Spray a large baking or cookie sheet with cooking spray or line with aluminum foil.
  • Scoop the dough in tablespoon sized portions and roll into balls. Place them on the baking sheet about an inch apart. Bake until the balls are golden brown, about 25 minutes. Let the cheese balls cool slightly before placing them on a paper towel lined plate.

Notes

  • Gluten free: Ensure baking powder does not contain gluten.
  • Serving size: Recipe makes 35-40 cheese balls. 1 serving is 4 balls.
  • Cooking notes: We found the best way to keep the cheese balls from sticking to the tray was to use aluminum foil sprayed with cooking spray.
  • Flavor variations: Add 2-3 minced garlic cloves to batter.
 
 
 

Nutrition

Calories: 413kcal | Carbohydrates: 6g | Protein: 19g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 147mg | Sodium: 652mg | Potassium: 271mg | Fiber: 3g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 2mg

Air Fryer

Air Fryer Fried Pickles

This recipe is a pickle lover’s dream come true! Pickles fried in the air fryer are crispy, juicy, and insanely addictive. Even better, this recipe is also keto and gluten free!

Fried pickles on a plate with a side of ranch

What You’ll Need To Make This Recipe

Dill pickles
Eggs
Heavy cream
Almond flour
Parmesan cheese
Cajun seasoning
Cayenne pepper
Avocado oil spray

How To Make Air Fryer Fried Pickles

Cut the pickles in half lengthwise, then cut them again into quarters.

Mix together the eggs and the heavy cream in a shallow dish.

In a separate bowl, mix together the parmesan cheese, almond flour, and the seasoning.

Dip the pickle slices in the egg mixture.

Dip the egg-coated pickles into the almond flour mixture, making sure to coat each side well.

Put the pickles on a tray or plate and freeze until the coating becomes solid, about 15 minutes.

Preheat the air fryer for 5 minutes at 400º F. When it’s heated, spray the air fryer baking sheet or basket with the oil so that the pickles won’t stick.

Arrange the pickles in a single layer in the air fryer. Spray them with some more oil.

Cook for 10-12 minutes in the air fryer at 400º F. Flip them halfway through the cook time.

Top Tips For Making

  • If you’re on a keto diet, make sure you use sugar-free pickles. We used Bubbies for ours.
  • No need to run out a buy a block of parmesan to grate! You can use pre-grated parm, including the kind that comes in a plastic shaker!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Pickles on a plate with a side of ranch in a cup

More Air Fryer Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Air Fryer Fried Pickles

These pickles fried in the air fryer are absolutely addictive and perfectly crispy.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: easy snack, gluten-free, keto
Servings: 6 servings
Calories: 132kcal
Author: Jenny Hurley
Cost: $1

Equipment

  • Air Fryer

Ingredients

  • 12 ounces dill pickles about 4 medium-large pickles
  • 2 eggs beaten
  • 2 tablespoons heavy cream
  • 1/2 cup almond flour
  • 1/2 cup parmesan cheese See Notes
  • 1 teaspoon cajun seasoning
  • 1/4 teaspoon cayenne pepper
  • avocado oil spray

Instructions

  • Cut the pickles in half lengthwise, then cut them again into quarters. Mix together the eggs and the heavy cream in a shallow dish. In a separate bowl, mix together the parmesan cheese, almond flour, and the seasoning.
  • Dip the pickle slices in the egg mixture, then into the almond flour mixture, making sure to coat each side well. Put the pickles on a tray or plate and freeze until the coating becomes solid, about 15 minutes.
  • Preheat the air fryer for 5 minutes at 400º F. When it's heated, spray the air fryer baking sheet or basket with the oil so that the pickles won't stick. Arrange the pickles in a single layer in the air fryer. Spray them with some more oil. Cook for 10-12 minutes in the air fryer at 400º F. Flip them halfway through the cook time.

Notes

  • Keto: Make sure pickles are sugar free.
  • Parmesan: Can use any type of grated, including from a plastic shaker.

Nutrition

Calories: 132kcal | Carbohydrates: 4g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 653mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg

Appetizer

Cucumber Chips

These cucumber chips will totally curb your chip cravings, but without all the carbs! Salt and vinegar flavored, but easy to customize, they are perfectly crunchy, salty, and taste like junk food with no junk!

Cucumber chips in a bowl

What You’ll Need To Make This Recipe

Cucumbers
Avocado oil
Salt
Vinegar

How To Make Cucumber Chips

Preheat the oven to 175º F.

Line a baking or cookie sheet with some parchment paper or a silicone baking sheet.

Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.

Mix together the oil, vinegar, and salt in a large bowl.

Gently dip the cucumber slices into the avocado oil mixture.

Place the slices on the cookie sheet and bake for 3-4 hours until crispy.

Top Tips For Making

  • Use a sharp knife or a mandolin to cut your cucumber into slices, but, obviously, be really careful! You want the slices to be thin enough to get crispy, but not so thin that they stick to the cookie sheet.
  • If you’re not a fan of salt and vinegar, omit the vinegar. You can also add things like cayenne pepper if you want a kick, garlic salt, or smoked paprika. The cucumbers are basically a blank canvas!
  • We used medium-sized cucumbers for our chips, but smaller ones have smaller seeds. It’s just whatever your personal preference is!
  • If you have a dehydrator, you can cook these chips at 125-135º F for 10-12 hours.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Hand holding up a cucumber chip

More Easy Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Cucumber Chips

These salty, crispy, crunchy chips have all the flavor of potato chips, but without the carbs.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Snack
Cuisine: American
Keyword: fewer than 5 ingredients, low carb, vegan
Servings: 4 servings
Calories: 50kcal
Author: Jenny Hurley
Cost: $1

Ingredients

  • 2 cucumbers
  • 1 tablespoon avocado oil
  • 1 tablespoon vinegar
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 175º F. Line a baking or cookie sheet with some parchment paper or a silicone baking sheet. Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.
  • Mix together the oil, vinegar, and salt in a large bowl. Gently dip the cucumber slices into the avocado oil mixture.
  • Place the slices on the cookie sheet and bake for 3-4 hours until crispy.

Notes

  • Flavor variations: Omit vinegar and add cayenne pepper, garlic powder, or smoked paprika.
  • Cutting notes: Use a sharp knife or mandolin carefully to cut into slices that are not see-through, but are quite thin.
  • Cucumbers: Use small cucumbers if you prefer small seeds.
  • Dehydrator: Cook chips 125-135º F for 10-12 hours.

Nutrition

Calories: 50kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg

Appetizer

Guacamole Salad

This fresh, chunky guacamole salad is incredibly delicious. Chunky avocados, fresh tomatoes, and amazing seasoning make for a crazy good salad that’s perfect on its own, with chips, or on pretty much anything! This salad is also vegan and great for keto.

Bowl of guacamole salad

What You’ll Need To Make This Recipe

Avocados
Cherry tomatoes
Red onion
Lime juice
Fresh cilantro
Olive oil
Cayenne pepper
Salt
Cumin
Garlic clove

How To Make Guacamole Salad

Whisk together the garlic, cumin, lime juice, and olive oil in a small bowl to make the dressing.

In a medium sized bowl, mix the rest of the ingredients.

Drizzle the dressing over the salad, and gently mix together.

Top Tips For Making

  • I like to use my hands to mix the salad together so that I don’t crush the avocados.
  • The lime juice will help the avocados from browning immediately, but this salad should still be served shortly after making.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Close-up of guacamole salad

More Veggie Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Guacamole Salad

This easy and quick salad is perfect as dip, topping, or on its own
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: Mexican
Keyword: avocado, cherry tomatoes, vegan
Servings: 4 servings
Calories: 207kcal
Author: Emily Stallings
Cost: $4

Ingredients

  • 2 large avocados diced
  • 1 cup cherry tomatoes sliced in half
  • 1/2 red onion diced
  • 1/4 cup cilantro fresh
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice preferably fresh
  • 1 close garlic minced
  • 1/2 teaspoon cumin

Instructions

  • Make the dressing: Whisk together the olive oil, lime juice, garlic, and cumin in a small bowl.
  • Make the salad: Mix together the rest of the ingredients in a medium sized bowl.
  • Pour dressing over the salad and mix gently to combine.

Nutrition

Calories: 207kcal | Carbohydrates: 12g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Sodium: 304mg | Potassium: 589mg | Fiber: 7g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 21mg | Calcium: 19mg | Iron: 1mg

Appetizer

Keto Fries

These fries will be the best fries you ever ate on keto, or maybe ever! Salty, garlicky, and wonderfully crispy, you won’t believe that they’re low in net carbs and perfectly delicious, whether you’re on keto or not.

Fries on a plate with a side of ranch

What You’ll Need To Make Keto Fries

Rutabagas – About 1/3 lower in net carbs than potatoes, rutabagas make fries that taste like the perfect combo of regular fries and sweet potato fries.
Avocado oil – A neutral oil like avocado lightly flavors the fries without making them too greasy.
Paprika and garlic salt – These seasonings help add a kick of flavor to the fries. Don’t skip them!
Sea salt and black pepper

How To Make This Recipe

  1. Preheat your oven to 400º F.
  2. Peel the rutabagas and slice them into sticks about 1/4 inch wide each. (See the top tips for how to cut a rutabaga!)
  3. Toss the rutabaga fries with the oil and seasonings in a large bowl.
  4. Place an oven-safe baking rack on top of a large cookie sheet. Arrange the fries on the rack in a single layer, leaving some space between each one.
  5. Bake for 40-50 minutes, or until the fries are crispy. If the fries are not crispy enough, switch the oven to broil for a few minutes at the end of the cook time.
Instructions for keto fries

Top Tips For Making

  • Rutabagas are tough to cut, so we recommend using a sharp knife, in particular a butcher knife. Sharp knives have way less chance of slipping and cutting you, and you don’t need to apply as much pressure to cut through the rutabaga’s tough skin. This post has some great tips for cutting a rutabaga.
  • Don’t skimp on the seasoning! Like potatoes, rutabagas have a light, mild flavor on their own and primarily get their flavor from the spices added.
  • These fries are delicious with our Whole30 dump ranch, Whole30 ketchup, honey mustard, or any other condiment you like with fries!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Close up of rutabaga fries

More Delicious Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Keto Fries

These unbelievably delicious fries are the perfect keto snack.
Servings: 4 servings
Calories: 193kcal
Cost: $2

Ingredients

  • 2 medium rutabagas
  • 1/4 cup avocado oil
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 400º F.
  • Peel rutabagas and slice into sticks about 1/4 inch wide each.
  • Toss fries with avocado oil, garlic salt, paprika, salt, and pepper in a large bowl.
  • Place an oven-safe baking rack on top of a large cookie sheet. Arrange ries on rack in a single layer, leaving some space between each one.
  • Bake for 40-50 minutes, or until the fries are crispy. If the fries are not crispy enough, switch the oven to broil for a few minutes at the end of the cook time.

Notes

Nutrition

Calories: 193kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 1186mg | Potassium: 589mg | Fiber: 5g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 48mg | Calcium: 83mg | Iron: 1mg

Appetizer

Zucchini Salad

This crunchy, tangy zucchini salad is the perfect side dish for a summer barbecue, or even as a simple lunch. With fresh zucchini slices, zesty lemon, salty parmesan cheese, and toasted pine nuts, it’s the perfect chilled salad.

Bowl of zucchini salad

What You’ll Need To Make Zucchini Salad

Zucchini – Raw zucchini is milder and more floral than cooked. It’s light, crunchy, and perfectly refreshing when chilled
Parmesan cheese – Use freshly grated or shredded parmesan if you can, though from a bag is okay, too.
Pine nuts – Don’t skip toasting them! The crisp, savory flavor combined with salty parmesan cheese, zesty lemon, and fresh zucchini is absolutely delicious.
Lemon juice and zest – Adding a little tang of citrus to this salad brings out the other flavors.
Salt and pepper – With all the simple yet bold tastes in this salad, light seasoning is all you need.

How To Make This Recipe

  1. Cut the zucchini into ribbons using a vegetable peeler or a mandolin.
  2. Mix the zucchini, lemon zest and juice, salt, and pepper in a large bowl. Stir gently and toss to combine. Let it sit for about 10 minutes to marinate.
  3. Toast the pine nuts by adding to the non-stick pan over medium heat for about 5-10 minutes, or until the nuts are golden brown and fragrant.
  4. Top the zucchini mixture with the toasted pine nuts and shredded parmesan cheese. Serve.
Instructions for zucchini salad

Top Tips For Making

  • This salad is delicious chilled, so pop it in the fridge for about 30 minutes before serving (if you want).
  • We used a vegetable peeler to ribbon the zucchini. Make sure to go slowly and apply just a little pressure to get a thick (but not too thick) slice.
  • Keep an eye on your pine nuts while toasting them. Due to their high oil content, they can scorch easily.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Bowl of zucchini salad next to a pepper grinder

More Easy Side Dishes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Zucchini Salad

This crunchy and tangy recipe is the perfect fresh summer salad.
Prep Time4 mins
Cook Time5 mins
Total Time9 mins
Course: Side Dish
Cuisine: American
Keyword: bbq food, easy zucchini salad, parmesan
Servings: 4 servings
Calories: 195kcal
Cost: $2

Equipment

  • Vegetable peeler or mandolin

Ingredients

  • 3 zucchini medium
  • 1 cup shredded parmesan cheese
  • 1/4 cup pine nuts toasted
  • zest from one lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  • Cut zucchini into ribbons using vegetable peeler or a mandolin.
  • Mix zucchini, lemon zest, lemon juice, salt, and pepper in a large bowl. Stir gently and toss to combine. Let sit for 10 minutes.
  • Toast pine nuts in non-stick pan over medium heat for about 5-10 minutes, or until golden brown and fragrant.
  • Top zucchini mixture with pine nuts and shredded parmesan cheese. Serve.

Notes

  • Peeling zucchini: We used a vegetable peeler to ribbon the zucchini. Go slowly and apply just a little pressure to get a thick (but not too thick) slice.
  • Serving option: We like this salad chilled. Cool in fridge for 30 minutes prior to serving.
  • Pine nuts: Keep an eye on your pine nuts while toasting as they can scorch easily.

Nutrition

Calories: 195kcal | Carbohydrates: 8g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 976mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 510IU | Vitamin C: 37mg | Calcium: 309mg | Iron: 1mg

Appetizer

Cucumber Salsa

Light, refreshing, and super crunchy, this salsa is the perfect Mexican-inspired dip or taco topping. Made with fresh veggies, jalapenos, onion, and seasoned with garlic and a splash of lime juice, we are in love with this easy salsa.

Cucumber salsa in a bowl surrounded by chips

This recipe uses simple ingredients, but is so flavorful and lightly spicy. Chopped cucumber, bell pepper, tomatoes, and red onion seasoned with garlic, cilantro, lime juice, and cilantro make a light but delicious salsa. We love this cucumber salsa recipe with tortilla chips, tacos, and Mexican bowls.

What You’ll Need To Make This Recipe

Cucumbers
Green bell pepper
Tomatoes
Jalapeno
Red onion
Garlic cloves
Lime juice
Cilantro
Garlic salt
Olive oil
Ground black pepper

How To Make Cucumber Salsa

  1. Add the veggies, garlic, and cilantro to a medium bowl and combine.
  2. In a separate bowl, whisk together the rest of the ingredients. Pour the liquid over the veggies and stir until the salsa is combined.
  • Ingredients for cucumber salsa
  • Salsa dressing in a bowl

Top Tips For Making

  • This salsa is best chilled, so pop it in the fridge prior to eating.
  • For a spicier salsa, leave the seeds in the jalapeno. If you prefer a milder salsa, use only half a jalapeno.
  • To make an even easier dip, prep the veggies and dressing ahead of time and store in the fridge, then mix the salsa together right before eating.

More Delicious Party Food

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Cucumber Salsa

This light and perfectly seasoned salsa is just perfect with tacos and tortilla chips.
Prep Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: cucumber salsa, dip, party food
Servings: 6 servings
Calories: 50kcal
Author: Emily Stallings
Cost: $2

Ingredients

  • 2

    cucumbers

     peeled and chopped
  • 1

    green bell pepper

     diced
  • 2

    tomatoes

     chopped
  • 1

    jalapeno

     seeded and minced
  • 1/2

    red onion

     chopped
  • 2 cloved

    garlic

     minced
  • 2 tablespoons

    lime juice

  • 2 teaspoons

    cilantro

     minced
  • 1/4 teaspoon

    garlic salt

  • 1 tablespoon

    olive oil

  • 1/4 teaspoon

    ground black pepper

Instructions

  • Add the cucumber, green pepper, red onion, jalapeno, garlic, and cilantro to a medium bowl and combine.
  • In a separate bowl, whisk together lime juice, garlic salt, olive oil, and black pepper. Pour the liquid over the vegetables and stir until the salsa is combined.

Notes

  • Serve chilled: Cool in fridge prior to eating.
  • Spicier salsa: Leave the seeds in the jalapeno.
  • Milder salsa: Use only half a jalapeno.
  • Prep ahead of time: Make vegetables and dressing separately. Store in the fridge and mix together right before eating.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg