Appetizer

February 27, 2020 Appetizer

Avocado Chips

These crispy, perfectly seasoned avocado chips are out of this world addictive. With tangy lemon juice and fresh parmesan cheese, these crunchy chips are the perfect snack on their own or with your favorite dip.

Why These Chips Are So Good

These avocado chips are incredibly crispy and packed with flavor, making them the perfect alternative to packaged chips.
This quick and easy recipe takes just a few basic ingredients and about 18 minutes in the oven.
These veggie chips are not only vegetarian, but also gluten-free, keto, and low carb.

How To Make This Recipe

Preheat the oven to 325º. Line a baking sheet with parchment paper.
In a medium-sized bowl, mash a peeled, pitted avocado with a spoon until smooth. Add the parmesan cheese, lemon juice, and spices. Stir until everything is completely blended.
Place heaping teaspoons of batter to the baking sheet, spacing each about 3 inches apart. Flatten until about a 1/16 of an inch thick.
Bake the chips until crust is cheese is golden brown, about 15 minutes. Flip chips over using a spatula and cook an additional 2-3 minutes.
Repeat steps until all of the avocado mixture has been used.

Top Tips for Making

To flatten the chips, place another piece of parchment paper on top of the avocado dollop once on the baking sheet. Press down on each ball until flattened to desired thickness. Gently peel back the top parchment paper. If any avocado peels off with the paper, just add it back to the chip. You can also flatten the chips with the bottom of an oiled measuring cup.
The lemon juice is absolutely necessary to this recipe! The avocado can become bitter when cooking, which the juice prevents.

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.

More Healthy Snack 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.

Print Recipe

Avocado Chips

Flavor-packed and ridiculously crispy, these veggie chips are the perfect healthy snack.

Prep Time5 mins

Cook Time18 mins

Course: Snack

Cuisine: American

Keyword: avocado chips, keto, low carb

Servings:

Calories: 312kcal

Author: Jenny Hurley

Cost: 5

Equipment

Baking sheet
Parchment paper

Ingredients

1 avocado large, peeled and pitted
¾ cup Parmesan cheese fresh, grated
1 teaspoon lemon juice fresh
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
salt pinch, to taste
ground black pepper pinch, to taste

Instructions

Preheat oven to 325º. Line backing sheet with parchment paper.
Add avocado to medium-sized bowl. Mash with spoon until smooth. Add cheese, lemon juice, and spices. Stir until evenly mixed.
Place heaping teaspoons of batter on baking sheet. Space each about 3 inches apart. Flatten until approximately 1/16 inch thick.
Bake chips about 15 minutes or until cheese is golden brown. Flip chips using thin spatula. Cook an additional 2-3 minutes. Repeat with the rest of batter.

Nutrition

February 20, 2020 Appetizer

Slow Cooker Pinto Beans

Savory and smoky, these slow cooker pinto beans are a must have for potlucks and picnics! So cheap and easy, they will become one of your fave vegan side dishes.

Why These Beans Are So Good

So tender and flavorful, these beans are the perfect vegan add-on to rice, tacos, cowboy caviar, or just on their own.
Almost completely hands off, these pinto beans are so simple to soak, season, and throw in the slow cooker for a delicious, oh-so-easy side dish.

How To Make This Recipe

Rinse and soak the beans in cold water overnight. The water should be 2-3 inches above the beans.
After soaking, drain and rinse the beans, then drain again.
Add the beans, spices, and water to the slow cooker. Mix everything well.
Turn slow cooker to high and cook for 4 hours or until tender.

Instructions for slow cooker pinto beans

Top Tips For Making

Soaking your beans isn’t absolutely necessary, but we do highly recommend it. Soaking the beans makes them tender and much easier for your body to digest.
This recipe is perfect for making on the weekend and munching on all week. Simply store your beans in an airtight container in the fridge for up to five days.

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-fried tostada) for an easy homemade version.

More Vegetarian Recipes

Print Recipe

Slow Cooker Pinto Beans

Prep Time12 hrs

Cook Time4 hrs

Course: Appetizer, Side Dish

Cuisine: American

Keyword: healthy recipe, pinto beans, slowcooker recipe

Servings:

Calories: 56kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound pinto beans soaked overnight
4 cups water
1 tablespoon salt
1/4 tablespoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder

Instructions

Rinse and soak beans in cold water overnight. Water should be 2-3 inches above beans.
Drain, rinse, drain again, and add to the slow cooker.
Add spices and water, stir until well mixed.
Cook in slow cooker on high for 4 hours, or until tender.

Nutrition

February 18, 2020 Appetizer

Vegetarian Stuffed Mushrooms

Elegant enough for any company, these vegetarian stuffed mushrooms are simple yet delicious. A classic at holiday parties, they’re savory and completely addictive.

Why These Mushrooms Are So Good

These savory, absolutely delicious mushrooms are the perfect appetizer for a party, family get-together, or date night.
This recipe is actually a family favorite! Made by my mom, to this day, I still beg for her to make them! (To make it even more “all in the family,” my sister photographed the recipe for this post!)
These vegetarian stuffed mushrooms are just as tasty as those you’d find in a restaurant, but are actually incredibly easy to put together with just a few ingredients.

How To Make This Recipe

Preheat oven to 350º F.
Remove the mushroom stems and chop. Save the mushroom caps and place to the side.
In a skillet, saute the onion, mushroom stems, and garlic in the butter over medium-high heat. Add the breadcrumbs until a thick consistency (see the image below). Stir well.
Add the parmesan cheese and stir.
Stuff the mushroom caps with the onion mixture and arrange in a baking dish. Bake for 20 minutes.
Place under the broiler for until lightly browned, about 5 minutes.

Top Tips For Making Vegetarian Stuffed Mushrooms

If on a vegan or dairy-free diet, saute the ingredients using a neutral oil, like avocado oil. Sub out the parmesan cheese with a vegan powdered parmesan.
If gluten-free, use gluten-free breadcrumbs.

What Do We Mean By Healthy?

Vegetarian stuffed mushrooms on a white plate

More Amazing Appetizers

Print Recipe

Vegetarian Stuffed Mushrooms

Savory and rich, these stuffed mushrooms are a personal family favorite, and perfect for serving at parties.

Prep Time5 mins

Cook Time25 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: mushrooms, party food, vegetarian

Servings: people

Calories: 163kcal

Author: Jenny Hurley

Cost: $3

Ingredients

16 button mushrooms
½ cup butter
1 onion chopped
2 cloves garlic minced
6 tablespoons bread crumbs
⅓ cup Parmesan cheese
salt
pepper

Instructions

Preheat oven to 350º F
Remove mushroom stems and chop, placing caps to the side.
In skillet, saute onion, mushroom stems, and garlic in butter. Add breadcrumbs to create desired consistency and stir well.
Stir in parmesan cheese.
Stuff mushroom caps with mixture and bake for 20 minutes.
Place under broiler for 5 minutes, or until lightly browned.

Notes

For vegan or dairy-free: Substitute the butter with a neutral oil (like avocado oil) and the parmesan with a vegan powdered parmesan.
For gluten-free: Use gluten-free breadcrumbs.

Nutrition

February 13, 2020 Appetizer

Loaded Baked Potato Dip

This dip is all your favorite parts of a loaded potato — crispy bacon, sour cream, cheese, and green onions. Super rich and packed with flavor, it will easily become your fave dip for parties!

Why This Dip is So Good

This recipe combines rich sour cream and cheese, salty bacon, and a ton of flavor to create a super tasty dip that is sure to be a fan favorite!
This dip is so incredibly simple and quick to make — literally 3 steps!
You can make it ahead of time and store it in the fridge.

How To Make This Recipe

Heat a skillet over medium heat. Chop up the bacon into small pieces. Cook until crispy.
Use a hand mixer to beat the cream cheese, sour cream, and milk in a large bowl. Mix until smooth.
Add the rest of the ingredients, along with the bacon, to the bowl and stir until fully mixed.

Top Tips For Making

If you’ve refrigerated your dip, make sure to let it sit at room temperature for at least 30 minutes prior to serving, otherwise the cream cheese and sour cream will be too solidified for your chip to scoop.
Try a vegetable-based “bacon” like Morningstar or soy-based “bacon” pieces like McCormick Imitation Bac’n Bits to keep your dip vegetarian.

Chip being dipped into loaded baked potato dip

What Do We Mean By “Healthy?”

More Snack Recipes You’ll Love

Print Recipe

Loaded Baked Potato Dip

This dip is super simple and quick to make. Creamy and full of flavor, it's guaranteed to be a total crowd-pleaser!

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: dip, loaded potato, party food

Servings:

Calories: 526kcal

Author: Emily Stallings

Cost: $5

Equipment

Hand mixer

Ingredients

12 ounces bacon finely chopped
8 ounces cream cheese
8 ounces sour cream
2 tablespoons milk
1 cup shredded cheddar cheese
1 tablespoon onion powder
1 teaspoon garlic powder
salt to taste
pepper to taste
4 green onions thin sliced

Instructions

Chop the bacon into small pieces, then cook in a skillet over medium heat until crispy.
In a large bowl, use the hand mixer to beat the cream cheese, sour cream, and milk until smooth.
Fold in rest of ingredients until fully mixed.

Notes

Store in refrigerator; For serving remove from fridge and leave out at room temperature to soften cream cheese.

Nutrition

February 12, 2020 Appetizer

Crockpot Queso Dip

This slow cooker cheese dip is unbelievably creamy and highly addictive, and is super simple to throw together for get-togethers or just snacking!

chip being dipped into a bowl of white queso

Why This Queso is So Good

Our version of queso is thick, flavorful, and is perfect for scooping with chips, veggies, or even bacon chips.
Unlike some other cheese dips, this recipe uses real cheese and cream cheese.
This queso is so easy to put together — just throw a few ingredients in the Crockpot, and let it cook until it’s reached melty, cheesy perfection.

How To Make This Crockpot Queso Dip

Cut the monterey jack cheese and the cream cheese into cubes. Add both to the slow cooker.
In a bowl, whisk together evaporated milk and cornstarch. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. For a milder queso, leave out the jalapeños’ juice.
Cook on low in the slow cooker for about 2 hours, stirring occasionally. You want to make sure to check your queso fairly frequently and make sure not to cook it longer than 2 hours, as the cheese will burn and ruin your dip!

Top Tips for Making This Recipe

Be sure to watch your slow cooker! This dip can burn easily (we learned from personal experience), so check your queso and stir fairly frequently!
Use the juice from a jar of jalapeños to kick up the spiciness a notch. You can add as much or as little heat as you’d like!
We love our cheesy Crockpot queso dip with real dairy, but you can swap out the cheese and evaporated milk for plant-based substitutes to fit a vegan diet. Try it and let us know what you think!

What Do We Mean By “Healthy?”

More Easy Recipes You’ll Love

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Crockpot Queso Dip

A creamy and delicious cheese dip made with real ingredients in a slow cooker.

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: cheese, queso, slowcooker recipe

Servings:

Calories: 379kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound monterey jack cheese
8 ounces cream cheese
12 ounces evaporated milk 1 can
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon salt
4 ounces green chiles 1 can
4 ounces jalapeños 1 can, including juice

Instructions

Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.

Nutrition

February 4, 2020 Appetizer

15 Vegetarian Recipes We Love

This list features 15 of our favorite vegetarian options. These delicious meals are so good, you won’t even miss the meat!

Sheet Pan Vegetarian Fajitas by 40 Aprons

These sheet pan fajitas are tender, family friendly, and crazy flavorful, not to mention super easy. This recipe is made in less than 30 minutes and is perfect for burritos, tacos, or alone for in tasty Mexican bowl.

Leftover Mashed Potato Pancakes by 40 Aprons

These mashed potato pancakes are incredibly fluffy, full of flavor, and the perfect idea for leftover mashed potatoes.

closeup image of chickpea salad with tahini dressing

Chickpea Salad with Tahini Dressing by #foodbyjonister

This salad is amazing and loaded with protein. Packed full of garbanzo beans and greens, this salad is perfect for lunch. The tahini dressing is the perfect topping that takes this salad to the next level.

overhead shot of sweet potato fritters with fried egg and avocado

Savory Sweet Potato Fritters with Avocado and Fried Egg by The Organic Kitchen

These fritters are perfect for breakfast or brunch. The combined flavors of avocado, sweet potato, and egg are out of this world. The heart-shaped eggs are the sweetest touch!

overhead shot of cream of mushroom soup.

Cream of Mushroom Soup by 40 Aprons

This mushroom soup is definitely a great option for lunch or dinner. Creamy, savory, and filled with amazing flavors, the entire family will love this comforting recipe. It’s perfect by itself or as a side dish.

Instant Pot Dal by 40 Aprons

This version of classic Indian cuisine is so simple to make with an Instant Pot. We love it over a heaping serving of basmati rice with naan on the side.

Taco Dip by 40 Aprons

The perfect vegetarian option for dunking tortilla chips in, this taco dip is ridiculously easy to make and can even be prepared ahead of time.

Palak Paneer by 40 Aprons

Completely meat-free and filled with delicious ingredients, this recipe is just like eating at your favorite Indian restaurant. Creamy and savory, this recipe is great for anytime of the year.

overhead shot of mexican stuffed acorn squash recipe

Mexican Stuffed Acorn Squash by Fit Mitten Kitchen

Loaded with quinoa, corn, black beans, and bell peppers, this stuffed acorn squash recipe is full of flavor. Savory and easy for weeknight dinners, this recipe will become one of your faves.

Kale and White Bean Soup by Easy Healthy Recipes

Super easy to make and full of fresh flavors, this soup recipe is great for any lunch or dinner. Tender kale paired with white beans and tomatoes, this soup is ideal for any weather.

Mushroom Stroganoff by Easy Healthy Recipes

This vegetarian mushroom stroganoff is so creamy and comforting. Loaded with mushrooms and perfect savory flavors, this comfort dish is delicious and so easy to make. Family friendly with cheap and easy ingredients, this pasta dish is incredible.

overhead image of buffalo cauliflower bites with celery.

Buffalo Cauliflower Wings by Choosing Chia

These tender buffalo bites are made with cauliflower and perfect for curing all your buffalo wing cravings.

Cheddar Broccoli Soup by Food Doodles

This soup is super creamy and full of broccoli, cheddar, and rich stock. It’s also so simple to whip up for a quick, delicious lunch or dinner.

overhead shot of mexican street corn pasta salad.

Mexican Street Corn Pasta Salad by Fool Proof Living

Mexican street corn and pasta together? Yes, please! We love how easy it is to combine two of our favorite foods into the perfect meal.

Vegan Chili by 40 Aprons

This vegan version of chili is the perfect alternative to the usual meat-filled style. Rich with tomatoes, beans, and quinoa, you’ll be making this recipe way beyond the winter months.

We hope you love these vegetarian recipes as much as we do!

January 23, 2020 Appetizer

Deviled Eggs

These deviled eggs are so delicious and such a classic recipe. Ready in less than 30 minutes and filled with minimal ingredients, these eggs are perfect for any type of entertainment purposes! Filled with mayonnaise, dijon mustard, and topped with paprika, these eggs are seriously bursting with flavor!

Why This Deviled Eggs Recipe Is So Good!

These eggs are simply amazing due to the simple fact they are so easy to make. Not only are they just super delicious, but they are made with a handful of ingredients that are probably already in the household. Got a party coming up? Make a batch of these protein filled appetizers!

What You Need

Paprika
Mayonnaise
Dijon mustard
Lemon juice
Eggs

How To Make Deviled Eggs

In a medium size saucepan, bring a good amount of water to a boil. Gently place six eggs in the boiling water and boil for 10 minutes.
Once eggs have been boiled, gently place eggs in a container filled with ice water. Let soak for five minutes. This allows the peels to come off easily!
Peel the eggs, and cut the eggs in half (length wise) with a knife. With a spoon, carefully scoop out each hard yolk. Transfer yolks to a medium bowl. Place the egg whites on a place.
In the medium bowl with the yolks, combine mayonnaise, mustard, salt, pepper, paprika, and lemon juice. Smash the yolk mixture and stir until evenly combined.
With a tablespoon or piping bag, insert yolk mixture into each egg white. Garnish with additional paprika and paprika.

step by step instructions for deviled eggs.

Notes For Deviled Eggs

Make sure to place the eggs in the water once it has started to boil.
Definitely soak the eggs in ice water to ensure easy peeling.
Use dijon mustard for additional flavor!
Store the eggs in the refrigerator in an airtight container for up to two days.

overhead shot of deviled eggs on wooden serving platter.

Other Recipes You’ll Love

What Do We Mean By “Healthy?”

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!

I would love to hear if you have tried this recipe! – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe

Deviled Eggs

These deviled eggs are incredible and so easy to make! Filled with mayonnaise and dijon mustard, these eggs are perfect for any occasion and made in less than 30 minutes!

Prep Time10 mins

Cook Time10 mins

Resting Time5 mins

Total Time25 mins

Course: Appetizer

Cuisine: American

Keyword: appetizer, boiled eggs, deviled eggs, easy recipe, eggs, finger foods, healthy recipe, mayonnaise, mustard

Servings: people

Calories: 113kcal

Author: Savannah McGhee

Cost: $4

Ingredients

6 eggs boiled
1 teaspoon paprika plus more for garnishment
1 tablespoon lemon juice
3 tablespoons mayonnaise
1 teaspoon dijon mustard

Instructions

In a medium size saucepan, bring a good amount of water to a boil. Gently place six eggs in the boiling water and boil for 10 minutes.
Once eggs have been boiled, gently place eggs in a container filled with ice water. Let soak for five minutes. This allows the peels to come off easily! Peel the eggs, and cut the eggs in half (length wise) with a knife.
With a spoon, carefully scoop out each hard yolk. Transfer yolks to a medium bowl. Place the egg whites on a place.In the medium bowl with the yolks, combine mayonnaise, mustard, salt, pepper, paprika, and lemon juice.
Smash the yolk mixture and stir until evenly combined. With a tablespoon or piping bag, insert yolk mixture into each egg white. Garnish with additional paprika and paprika.

Nutrition

January 2, 2020 Appetizer

Sweet Potato Casserole

This Sweet Potato Casserole is way more than delicious! Gluten and dairy-free, this sweet-filled casserole is loaded with all types of goodness you and your household will love. Perfect for anytime of the year, this casserole is the perfect compliment to any main course with its crunchy topping all thanks to the pecans!

Why This Sweet Potato Casserole Is So Good!

This casserole is both VEGAN and gluten-free! Amazing, right?
Super simple to make. Mash the cooked potatoes and mix everything together, and you will bask in the sweet aromas while this casserole bakes.
It’s perfect for anytime of the year, and it’s definite crowd pleaser.

What makes this casserole healthy?

This sweet potato casserole is healthier than most simple due to the fact that it is filled with MOSTLY clean ingredients! For those who eat a plant-based and gluten-free diet, then this recipe is just for you.

Sweet potatoes are loaded with all types of minerals, nutrients, vitamins, and fiber, and they are great additions to most lifestyles. The pecans in this recipe allow some additional benefits such as healthy fats and protein.

How To Make This Sweet Potato Casserole

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork.
Remove the potatoes from hot water and set aside to cool.
In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together. Transfer to a 9×13 inch baking dish.
Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar. Fold in the pecans, gluten-free flour, cinnamon, and salt.
Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

step by step instructions for sweet potato casserole

Notes On This Recipe

This recipe can easily be adjusted to suit most diets.
We used a potato masher to mix the potatoes! Makes things a lot simpler, but not necessary.
To store this recipe, transfer to storage container and refrigerate for three to four days.

overhead photo of sweet potato casserole

What Do We Mean By “Healthy?”

Check Out These Other Amazing Recipes!

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

Be sure to share your photos of your creations on Instagram too!

Print Recipe

Sweet Potato Casserole

This Sweet Potato Casserole is vegan and gluten-free, and it is filled with the most delicious flavors, ever! This casserole is great for anytime of the year, and it is just so easy to make!

Prep Time10 mins

Cook Time30 mins

Course: Side Dish

Cuisine: American

Keyword: brown sugar, casserole, cinnamon, coconut oil, easy recipe, gluten-free, holidays, nutmeg, salt, sweet potato casserole, sweet potatoes, vegan

Servings: people

Calories: 423kcal

Author: Savannah McGhee

Cost: $6

Ingredients

Sweet Potato Filling

4 sweet potatoes boiled and cubes; we used medium sized potatoes
1/2 cup milk nondairy
1/2 cup brown sugar
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt a pinch
1/4 cup sugar

For The Topping

3/4 cup pecans chopped
1/3 cup all-purpose flour gluten-free
1/4 cup brown sugar
1/2 teaspoon cinnamon
salt
2 tablespoons coconut oil melted

Instructions

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork. Remove the potatoes from hot water and set aside to cool.
In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together.
Transfer to a 9×13 inch baking dish. Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar.
Fold in the pecans, gluten-free flour, cinnamon, and salt. Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

Nutrition

December 31, 2019 Appetizer

Brussels Sprouts Salad (Whole30, Paleo)

This salad filled with brussels sprouts, cranberries, and apples delivers the most beautiful amounts of crunchy fresh flavors! Evenly coated in a delicious and silky oil-based dressing, this salad is packed with the perfect balance of naturally sweet and tangy flavors.

close-up image of brussels sprouts salad with acv dressing

Why This Brussels Sprouts Salad Is SO Good!

This salad is sooo good because of the fresh and raw ingredients!
The perfect amount of sweet, yet savory flavors are compiled in this salad.
This brussels sprouts salad is non–dairy and perfect for the paleo or Whole30 diet.

Are brussels sprouts healthy?

Brussels sprouts are filled with all sorts of nutrition. Not only are brussels sprouts rich with antioxidants, but they are also high in fiber, vitamin K, and contain healthy omega-3s!

We really like this salad because it is also filled with apples, cranberries, and apple-cider vinegar which also have amazing benefits! Apples contain important antioxidants, flavonoids, and fiber! With cranberries that act as superfoods, this salad is really just jam-packed with all things nutritious and good.

Instructions For Brussels Sprouts Salad With Apples And Cranberries:

step-by-step photo of brussels sprouts salad with apple cider vinaigrette

Preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.
Cut the ends off the brussels sprouts and cut each one in half. Cover the brussels sprouts with avocado oil. Once the oven has preheated, roast brussels sprouts on baking sheet on the top rack for about 30 minutes. Flip about halfway through for an even char.
While the brussels are cooking, finely chop apple and mince the garlic. Squeeze some fresh lemon juice on the apples to prevent some discoloration. Set the apples aside in a medium bowl.
For the vinaigrette, whisk together one and one half cups of olive oil, half a cup of apple cider vinegar (with the mother), two tablespoons of dijon mustard, minced garlic, salt, and pepper. Transfer to serving jar. This dressing will separate, just give it a good shake!
Once the brussels sprouts are finished cooking and are evenly browned, combine the roasted brussels sprouts with cranberries and apples in a large bowl. Mix the ingredients together until evenly combined.
Pour the vinaigrette over the salad until evenly coated. Serve warm or cold!

overhead shot of brussels sprouts salad on white plate

Chef’s Notes

If on Whole30, be sure to use a compliant dijon mustard that does not contain white wine.
We used dehydrated cranberries for this recipe.
Spruce things up by adding nuts or seeds to this salad!
The vinaigrette will definitely separate, but just give it a shake.

Will this salad be good if left in the refrigerator?

Yes, this salad is great as a leftovers recipe! Just store the brussels sprouts salad in an airtight container. In the fridge, the salad will be good for about three or four days.

Our apple cider vinaigrette recipe can be found here.

What Do We Mean By “Healthy?”

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

Be sure to share your photos of your creations on Instagram too!

Be Sure To Check Out These Other Amazing Salads!

Print Recipe

5 from 1 vote

Brussels Sprouts Salad with Apples and Cranberries

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Salad

Cuisine: American

Keyword: apple cider vinaigrette, apple cider vinegar, apples, brussels sprouts, cranberries, easy greek salad recipe, olive oil

Servings: people

Calories: 109kcal

Author: Savannah McGhee

Cost: $6

Ingredients

one pound brussels sprouts
two tablespoons avocado oil
two apples finely chopped
1 cup cranberries dehydrated
2 cups apple cider vinaigrette see below

Apple Cider Vinaigrette

1.5 cups olive oil
1.5 cup apple cider vinegar with the "mother"
2 tablespoons dijon mustard see notes
2 cloves garlic minced

Instructions

Preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.Cut the ends off the brussels sprouts and cut each one in half. Cover the brussels sprouts with avocado oil.
Once the oven has preheated, roast brussels sprouts on baking sheet on the top rack for about 30 minutes. Flip about halfway through for an even char. While the brussels are cooking, finely chop apple and mince the garlic.
Squeeze some fresh lemon juice on the apples to prevent some discoloration. Set the apples aside in a medium bowl.For the vinaigrette, whisk together one and one half cups of olive oil, half a cup of apple cider vinegar (with the mother), two tablespoons of dijon mustard, minced garlic, salt, and pepper. Transfer to serving jar.
This dressing will separate, just give it a good shake! Once the brussels sprouts are finished cooking and are evenly browned, combine the roasted brussels sprouts with cranberries and apples in a large bowl.
Mix the ingredients together until evenly combined.Pour the vinaigrette over the salad until evenly coated. Serve warm or cold!

Nutrition

December 26, 2019 Appetizer

Rosemary Roasted Potatoes

These roasted potatoes are the best, and they are perfect for any meal! Salt, avocado oil, and rosemary create the most deliciously tasting potatoes, ever. Whole30 and vegetarian, this recipe is subtle, but extremely flavorful!

What makes this Rosemary Roasted Potatoes recipe so easy?

There are quite a few reasons as to why this recipe is just, like, so simple.

All the ingredients needed are salt, pepper, fresh rosemary, a neutral oil, and the potatoes!
This recipe can literally be created in one bowl. That’s right. Mix it all together and enjoy the absence of additional dishes.
Stress-free. Simply mix the ingredients and transfer to the oven. That’s it!

Is this recipe healthy?

Hmm, yes! This recipe is *totally* healthy, and it is Whole30! We made a dipping sauce for this recipe, which is NOT Whole30. The potatoes? Oh, yes.

This recipe is healthy because it is utilizes fresh ingredients and everything is real. The ingestion of golden potatoes is a great way to gain some additional potassium and vitamin C. Avocado oil is extremely rich in healthy fats and antioxidants, such as oleic acid and lutein.

Instructions for Rosemary Roasted Potatoes

instructions on how to cook rosemary roasted potatoes

Preheat oven to 400 degrees.
Finely chop fresh rosemary and cut potatoes in quarters.
In a medium bowl, mix the potatoes with oil, salt, pepper, and rosemary.
Transfer the potatoes to a baking sheet and arrange in a single layer.
Bake potatoes for about an hour or until they have a nice “roasted” look. Flip potatoes twice while cooking.

overhead shot of rosemary roasted potatoes on white plate with lemon garlic sauce

Chef’s Tips

Unsure if the peels should be left on the potatoes? We left them on! Just wash the potatoes really well prior to making the recipe.
We used avocado oil for this recipe, but grapeseed could work, too.
Don’t have fresh rosemary? That’s okay, dried rosemary will work.

For the dipping sauce, we used our delicious Lemon Garlic Sauce which can be found here.

Be Sure Check Out These Other Healthy Recipes!

What Do We Mean By “Healthy?”

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Print Recipe

Rosemary Roasted Potatoes

This Rosemary Roasted Potatoes recipe is seriously so easy and delicious. This recipe is Whole30 and vegetarian, and it is perfect as a family-friendly addition to any main course!

Prep Time5 mins

Cook Time1 hr

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American

Keyword: easy recipe, healthy, roasted potatoes, rosemary, side dish, vegetarian, whole30

Servings: people

Calories: 163kcal

Author: Savannah McGhee

Cost: $5

Ingredients

1.5 pounds golden potatoes quartered
2 tablespoons avocado oil
1 tablespoons rosemary minced
1 tablespoon salt adjust as needed
1 teaspoon pepper adjust as needed

Instructions

Preheat oven to 400 degrees. Finely chop fresh rosemary and cut potatoes in quarters.
In a medium bowl, mix the potatoes with oil, salt, pepper, and rosemary. Transfer the potatoes to a baking sheet and arrange in a single layer.
Bake potatoes for about an hour or until they have a nice "roasted" look. Flip potatoes twice while cooking.

Nutrition