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Dairy-Free

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

Air Fryer

Air Fryer Mushrooms

These air fryer mushrooms are savory, perfectly seasoned, and absolutely delicious! Perfect as a side dish or a vegan main course on top of rice, they will become one of your favorite things to cook in the air fryer. They’re also keto, low carb, and gluten-free!

Overhead shot of a white bowl full of air fryer mushrooms topped with bits of parsley

What You’ll Need To Make This Recipe

Mushrooms – You can use any type of mushroom you like or whatever is on sale! We used white button mushrooms, but you could use crimini, porcini, or baby bella.
Olive oil
Garlic powder
Soy sauce or Worcestershire sauce – If you’re vegan or vegetarian, be sure to use soy sauce as Worcestershire sauce contains anchovies.
Kosher salt
Black pepper
Lemon – Optional, but add a nice citrus burst of flavor.
Parsley

How To Make Air Fryer Mushrooms

Add the mushrooms to a bowl along with the oil, soy sauce or Worcestershire, and seasonings and toss to coat.

Place the mushrooms in air fryer and cook at 380º for about 10-12 minutes. Toss halfway through the cook time.

Squeeze a little lemon juice on top of your mushrooms, if you like, and sprinkle with fresh parsley.

  • A white bowl full of marinated mushrooms on a white marble counter
  • Marinated mushrooms resting on a air fryer tray

Top Tips For Making

  • If you’re using smaller mushrooms (like button or porcini), cut them in half. For larger mushrooms, either quarter them or cut into cubes (like with a portobello).
  • You can absolutely double or triple this recipe to feed a larger crowd! You can cook a large batch at a time, but shake the air fryer basket more than once while cooking to allow all the mushrooms to cook evenly.
  • To prepare your mushrooms to cook, cut a thin slice off the bottom of the stem. Use a damp paper towel to wipe off the dirt of each mushroom. You can also rinse the mushrooms and pat them very dry. If you soak them, they will absorb the water and become too moist!
  • Want an air fryer but not sure which one to get? We use the Chefman 6.3 Quart Air Fryer, but here are some other great options for air fryers in a variety of sizes.

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!

White bowl full of air fryer mushrooms topped with parsley

More Delicious 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.

Overhead shot of a white bowl full of air fryer mushrooms topped with bits of parsley
Print Recipe

Air Fryer Mushrooms

These deliciously savory mushrooms are so easy to make in the air fryer
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: under 30 minutes, vegan, vegetables
Servings: 2 servings
Calories: 154kcal
Cost: $2

Equipment

  • Air Fryer

Ingredients

  • 8 ounces mushrooms washed and dried
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon soy sauce or Worcestershire sauce
  • kosher salt to taste
  • black pepper to taste
  • lemon cut into wedges, optional
  • 1 tablespoon parsley chopped, optional

Instructions

  • Add the mushrooms to a bowl along with the oil, soy sauce or Worcestershire, garlic powder, salt, and pepper.
    A white bowl full of uncooked and unseasoned mushrooms on a white counter
  • Toss the mushrooms to coat.
    A white bowl full of marinated mushrooms on a white marble counter
  • Place the mushrooms in the air fryer basket or on the tray and cook at 380º for about 10-12 minutes. Toss halfway through the cook time. Squeeze a little lemon juice on top of your mushrooms, if you like, and sprinkle with fresh parsley.
    Marinated mushrooms resting on a air fryer tray

Notes

  • Mushroom sizes: If you’re using smaller mushrooms (like button or porcini), cut them in half. For larger mushrooms, either quarter them or cut into cubes (like with a portobello).
  • Doubling or tripling recipe: You can cook a large batch at a time, but shake the air fryer basket more than once while cooking to allow all the mushrooms to cook evenly.
  • How to prepare mushrooms: Cut a thin slice off the bottom of the stem. Use a damp paper towel to wipe off the dirt of each mushroom. You can also rinse the mushrooms and pat them very dry. If you soak them, they will absorb the water and become too moist!
  • Air fryer recommendations: We use the Chefman 6.3 Quart Air Fryer, but here are some other great options for air fryers in a variety of sizes.

Nutrition

Calories: 154kcal | Carbohydrates: 5g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 175mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 5mg | Iron: 1mg

Dairy-Free

Instant Pot Cauliflower

This super easy recipe makes the most tender cauliflower ever, thanks to the Instant Pot! It’s absolutely perfect for making into cauliflower mash or adding seasoning and having as a delicious and healthy side dish.

Instant Pot cauliflower in a bowl

What You’ll Need To Make This Recipe

Head of cauliflower
Water
Instant Pot or pressure cooker

How To Make Cauliflower in the Instant Pot

Rinse the cauliflower and cut off the florets from the base. (You can just toss the base.)

Add the water and cauliflower florets to the Instant Pot. Close the lid and set the valve to “sealing.”

Cook on high pressure for 0 minutes. Once it’s down, quick release the steam. Remove the lid and carefully remove the steamer basket.

Uncooked cauliflower inside of the Instant Pot

Top Tips For Making

  • We love this recipe seasoned with olive oil, fresh parsley and salt, but you can use any seasoning you like! We also love it with a side of ranch dressing. Yum!
  • To make cauliflower mash, either throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

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 cauliflower in a bowl

More Instant Pot 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
5 from 2 votes

Instant Pot Cauliflower

This easy and quick recipe makes the most delicious, tender cauliflower ever
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: pressure cooker, under 30 minutes, vegetables
Servings: 4 servings
Calories: 36kcal
Author: Jenny Hurley
Cost: $1

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 head cauliflower
  • 1/2 cup water

Instructions

  • Rinse the cauliflower and cut off the florets from the base. Discard the base.
  • Use steamer basket in Instant Pot. Pour water and add cauliflower.
  • Close lid and set to "Sealing." Cook on high pressure for 0 minutes. When finished, quick release the steam. Remove the lid and remove the steamer basket.

Notes

  • Seasoning suggestions: Olive oil, fresh parsley, salt, or with a side of ranch.
  • How to make cauliflower mash: Throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg

Beverage

Cold Brew Green Tea

This super easy method for making cold brew with green tea is absolutely delicious! Just a few simple ingredients make the smoothest, most refreshing tea you’ve ever had.

Glass of cold brew green tea garnished with a lemon slice

What You’ll Need To Make This Recipe

Green tea bags
Cold water
Lemon slices
Fresh basil
Liquid sweetener

How To Make Cold Brew Green Tea

Fill a large mason jar with cold water.

Either cut open the tea bags and pour the leaves into the water or place the bags directly in it.

Add the seasonings, if you desire, and then stir everything together.

Place the lid on the jar and let it sit overnight or for a full day.

After the tea has steeped, use a cheesecloth to filter out the tea leaves and other seasonings.

Serve over ice and garnish with basil or lemon.

Top Tips For Making

  • Don’t use hot water to steep your tea! This method with cold water removes tannins, which makes your tea bitter.
  • If you don’t have a mason jar, you can use a pitcher and cover it with plastic wrap while it is seeping.
  • Your cold brew green tea will keep in the fridge up to 4 days.
  • Try different flavors for your tea! You could use orange slices, berries, peaches, or any fruit with herbs like mint, rosemary, or even lemongrass. Add a little minced ginger to your tea for an extra kick!
  • We used liquid stevia for this recipe, which we only needed 1/4 teaspoon for the whole batch. You can use simple syrup or another liquid sweetener.
  • If you only have loose tea leaves, use about 1 tablespoon for every ounce of water.

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 glass of cold brew green tea with ice and a lemon slice

More Delicious Drinks

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

Cold Brew Green Tea

This light and refreshing green tea is made like your favorite coffee cold brew, but is healthy!
Prep Time5 mins
Seeping Time12 hrs
Total Time12 hrs 5 mins
Course: Drinks
Cuisine: American
Keyword: basil, easy drink, iced tea
Servings: 4 servings
Calories: 1kcal
Author: Jenny Hurley
Cost: $2

Equipment

  • Large mason jar

Ingredients

  • 3 bags green tea
  • 20 ounces filtered water cold
  • lemon slices optional
  • basil fresh leaves, hand ripped
  • liquid sweetener optional

Instructions

  • Fill mason jar with water. Either place tea bags directly in water or cut open and pour tea leaves in water.
  • Add basil, liquid sweetener, and lemon if desired.
  • Stir to combine. Place lid on jar and let sit overnight or up to 24 hours.
  • After seeping up to 24 hours, use cheesecloth to filter out leaves and seasonings. Serve over ice and garnish as desired.

Notes

  • Water temperature: Use cold water to avoid tannins being released, which make the tea bitter.
  • No mason jar: Can also use large pitcher. Cover with plastic wrap during seeping.
  • Storage: Keep covered in fridge up to 4 days.
  • Flavor options: Orange slices, berries, peaches, or any fruit with herbs like mint, rosemary, or even lemongrass. Can also add minced garlic to tea.
  • Liquid sweetener: We used 1/4 teaspoon liquid stevia for this recipe, but you can use simple syrup or any liquid sweetener.
  • Loose tea leaves: Use about 1 tablespoon for every 8 ounces water.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Sodium: 7mg | Calcium: 4mg

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.

Print Recipe
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

Dairy-Free

Vegan Apple Crisp

This easy vegan apple crisp is warm, sweet, and absolutely delicious! With crispy, gluten free crust and a perfectly seasoned apple filling, it’s a delicious and quick treat any time of the year.

Vegan apple crisp on a plate with a bowl of apples in the background

What You’ll Need To Make This Recipe

Red apples
Maple syrup
Cashew butter
Rolled oats
Vanilla extract
Cinnamon
Sea salt

How To Make Vegan Apple Crisp

Mix together some maple syrup, cashew butter, and sea salt in a large bowl until smooth and well combined.

Add the apples to the cashew butter mixture and stir until they’re coated. Pour the apple mixture into a baking dish.

Stir together all the topping ingredients in a large bowl.

Spread the the topping over the apples. (We prefer to use our hands, but you can also use a large spoon or spatula.)

Bake the crisp until it’s beginning to brown on top.

Serve plain or with a dollop of vegan ice cream or whipped cream.

Top Tips For Making

  • We used honeycrisp apples in our recipe, but you can use whatever your favorite red apple is! You can use green apples if you like, but the crisp may be a bit more tart, depending on which apples you use.
  • Cashew butter is a little expensive, but we highly recommend it for this recipe. It makes the apple crisp buttery, nutty, and absolutely decadent. If you prefer not to use it, you can swap it for vegan butter or regular butter.
  • You can also pulse your topping ingredients a few times in the food processor until fully blended.
  • We love this recipe with our keto whipped cream, but if you are vegan, try it with a plant-based whipped cream or ice 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!

Vegan apple crisp on a plate

More Delicious Desserts

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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Vegan Apple Crisp

This warm, sweet apple crisp is absolutely delicious with an apple filling and gluten free topping.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: easy dessert, gluten-free, rolled oats
Servings: 6 servings
Calories: 564kcal
Author: Jenny Hurley
Cost: $4

Ingredients

Filling

  • 3/4 cup maple syrup
  • 1/2 cup cashew butter
  • 1/4 teaspoon sea salt
  • 2 1/2 cups red apples peeled and chopped
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cinnamon

Topping

  • 2 cups gluten free rolled oats
  • 1/2 cup cashew butter
  • 1/2 cup maple syrup
  • 1/2 teaspoon sea salt or regular salt

Instructions

  • Preheat oven to 350º F. Mix 3/4 cup maple syrup, 1/2 cup cashew butter, and 1/4 teaspoon sea salt in large bowl well combined. Add apples and stir to coat well.
  • Pour apple mixture into medium sized baking dish.
  • Stir together all topping ingredients in a large bowl.
  • Spread topping over apple mixture, covering evenly. Using hands is recommended. Bake for 35 minutes, or until top is beginning to brown.

Notes

  • Apples: We used honeycrisp, but any red apple will work. You can use a green apple, but your crisp may be a bit tart, depending on the type of apple.
  • Butter: Highly recommend cashew butter, but you can sub with regular or vegan butter.
  • Mixing option: Can also pulse topping ingredients in a food processor until combined instead of hand-mixing.
  • Serving suggestions: Keto whipped cream (not vegan), plant-based whipped cream, or plant-based ice cream.

Nutrition

Calories: 564kcal | Carbohydrates: 83g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Sodium: 305mg | Potassium: 537mg | Fiber: 5g | Sugar: 46g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 3mg

Dairy-Free

Roasted Cauliflower Steaks

These roasted cauliflower steaks are simply seasoned but absolutely delicious. Tender and packed full of flavor, they are the perfect vegan main course or an easy side dish.

Close-up of roasted cauliflower steaks

What You’ll Need To Make This Recipe

Head of cauliflower
Olive oil
Sea salt
Garlic powder
Onion powder
Smoked paprika
Chili powder
Fresh parsley

How To Make Roasted Cauliflower Steaks

Remove the leaves from the cauliflower, then slice the cauliflower in half. Slice 2 steaks from cauliflower halves, about an inch thick from each half.

Mix together the olive oil and seasonings.

Arrange the cauliflower steaks on a baking or cooking sheet. Brush both sides of each steak with the olive oil. (Use a lot of it!)

Bake the steaks, then flip over. Serve with fresh parsley.

Top Tips For Making

  • Don’t be shy about getting your cauliflower really coated in olive oil! The oil makes it super tender and the seasonings make the cauliflower extra delicious.
  • We really love the smoky, spicy flavor of smoked paprika, but you can use regular paprika if you’d like.
  • You can either save your extra pieces of cauliflower for a later recipe, make additional steaks if they are big enough, or roast them with your steaks and save them for a snack.
  • We love these steaks with a side of ranch or even chimichurri.

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!

Two roasted cauliflower steaks on a plate

More Easy 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.

Print Recipe

Roasted Cauliflower Steaks

These super flavorful steaks are the perfect veggie main course or side dish
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: easy side, vegan, vegetables
Servings: 2 servings
Calories: 323kcal
Author: Jenny Hurley
Cost: $3

Ingredients

  • 1 head cauliflower
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • fresh parsley for garnish, optional

Instructions

  • Preheat oven to 450º F. Remove the leaves from base using a sharp knife. Slice cauliflower in half, then slice 2 steaks about 1” thick from each half. Mix the olive oil, sea salt, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl.
  • Place cauliflower steaks on baking or cookie sheet and brush liberally with olive oil. Cook 15 minutes, then flip over. Cook additional 15 minutes. Sprinkle with parsley and serve.

Notes

  • Olive oil: Be sure to use plenty when brushing your steaks to make them tender.
  • Ingredient variations: Can use regular paprika instead of smoked.
  • Extra cauliflower: Save in airtight container or bag, make additional steaks if large enough, or roast with steaks and save for a snack.
  • Sauce options: Delicious plain, but try steaks with a side of ranch or even chimichurri.

Nutrition

Calories: 323kcal | Carbohydrates: 17g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Sodium: 1260mg | Potassium: 900mg | Fiber: 7g | Sugar: 6g | Vitamin A: 641IU | Vitamin C: 139mg | Calcium: 63mg | Iron: 2mg

Dairy-Free

Homemade Pita Chips

These spiced, crunchy homemade pita chips are out of this world tasty! Perfect on their own or with dips like hummus, baba ganoush, salsa, or tzatziki, these easy chips are a snacker’s delight.

Homemade pita chips on a plate with a bowl of hummus

What You’ll Need To Make This Recipe

Whole wheat pitas
Olive oil
Paprika
Sea salt
Cumin

How To Make Homemade Pita Chips

Preheat the oven to 400º F. Line a baking or cookie sheet with parchment paper.

In a small bowl, whisk together all the seasonings and the oil.

Cut each pita into 8 triangles.

Brush each triangle with the oil on both sides and then arrange them on the baking sheet.

Bake until brown and crispy. Let them cool and serve!

Top Tips For Making

  • Make this recipe gluten free by making or using gluten free pitas, flat bread, or naan. Make sure it’s plain if you plan on using any additional spices!
  • If you’re vegan, make sure your pita bread does not contain animal byproducts. Some pitas contain eggs!
  • We used our favorite spices when making our chips, but there are a ton of different ways to flavor them! Try these with garlic powder, Italian seasoning, sumac, or even cinnamon and sugar.

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 a bowl of hummus surrounded by homemade pita chips

More Healthy Snacks

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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Homemade Pita Chips

These crispy crunchy pita chips are absolutely delicious on their own or with dip!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: Mediterranean, middle eastern
Keyword: healthy snack, less than 20 minutes, party food
Servings: 8 servings
Calories: 155kcal
Author: Jenny Hurley
Cost: $2

Ingredients

  • 4 whole wheat pitas
  • 1/3 cup olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin

Instructions

  • Preheat the oven to 400º F. Line a large baking or cookie sheet with parchment paper. Whisk the oil, paprika, sea salt, and cumin together in a small bowl.
  • Cut each pita into 8 triangles and brush with oil mixture on both sides. Arrange on baking sheet. Bake pita triangles for 10 minutes, until brown and crispy. Let cool prior to serving.

Notes

  • Gluten free: Make or use gluten free pitas, flat bread, or naan.
  • Vegan: Make sure pitas do not contain animal byproducts.
  • Flavor variations: Omit spices and sub with garlic powder, Italian seasoning, sumac, or cinnamon and sugar.

Nutrition

Calories: 155kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 62IU | Calcium: 4mg | 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.

Print Recipe

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