Easy Healthy Recipes logo

Dairy-Free

Appetizer

Apple Cider Vinaigrette

This Apple Cider Vinaigrette is filled with so much flavor and extremely easy to make! Made in less than 10 minutes, this recipe is perfect if you are in need of a quick dressing idea for that delicious and healthy salad of yours.

bowl of salad with goat cheese, radishes, and pecans with apple cider vinaigrette.

Why This Apple Cider Vinaigrette Is So Good!

  • This vinaigrette is soo good because of how light, refreshing, and easy to make it is! Plus, we are including a salad within this recipe.
  • This dressing is perfect for all things related to salad, and you will love how it stores, too.
  • It is made in less than 10 minutes! Perfect for weeknights.
  • It contains the right amount of citrus and savory goodness. Perfectly balanced combination of flavors that pair well with almost any salad.

How to Make This Apple Cider Vinaigrette

  1. In a small bowl, whisk together the mustard and apple cider vinegar. Little by little, add olive oil until ingredients are evenly combined and smooth.
  2. Add salt and pepper as needed. Pour over salad and enjoy!
  3. Store in the refrigerator for up to one week.

How to Make This Goat Cheese and Pecan Salad

  1. Chop red lettuce and set aside. Thinly slice radishes and toss within red lettuce.
  2. Once radishes and lettuce are mixed together, incorporate pecans (whole or halved). Top with goat cheese or feta. Enjoy!
step by step instructions for apple cider vinaigrette

Is Apple Cider Vinaigrette good for me?

Yes! Apple Cider Vinegar is extremely good for the body with so many benefits such as antioxidants and amino acids. Not only does ACV lower blood sugar, but it also detoxifies the body.

Because of the enzymes and fermentation of the vinegar, apple cider vinegar is extremely helpful when it comes to fighting bacteria. ACV is great to have around the house at all times!

photo of bright salad with goat cheese, radishes, and pecans with apple cider vinaigrette.

Tips For this Apple Cider Vinaigrette

  • This dressing will refrigerate very well. Feel free to store this vinaigrette in a glass bottle or other type of airtight storage container in the fridge for about a week.
  • Make sure you apple cider vinegar includes the MOTHER! Super important. The mother is what has all the amazing benefits.
  • Make sure you whisk super fast in the beginning of this recipe to really incorporate the dijon and acv. This recipe may separate, just shake it up and enjoy!
image of salad with apple cider vinaigrette

Other Recipes You Will Enjoy

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.

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!

Colorful bowl of salad with apple cider vinaigrette
Print Recipe
5 from 6 votes

Apple Cider Vinaigrette

This apple cider vinaigrette dressing is perfect for your next salad. Super easy to make and filled with the right combination of citrus and savory notes, you will love this healthy recipe.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer, condiment, Salad, Side Dish
Cuisine: American
Keyword: apple cider vinaigrette, citrus, dressing, healthy recipe, oils, salad with apple cider vinaigrette, vinaigrette
Servings: 4 people
Calories: 324kcal
Author: Savannah McGhee
Cost: $3

Ingredients

  • 3 teaspoons dijon mustard
  • 3 teaspoons apple cider vinegar with the "Mother"
  • 1/2 cup olive oil
  • salt
  • pepper

Pecan and Goat Cheese Salad

  • 1 bunch red lettuce chopped
  • 1/4 cup pecans
  • 1/4 cup goat cheese
  • 1 bunch radishes thinly sliced

Instructions

  • In a small bowl, whisk together the mustard and apple cider vinegar.
  • Little by little, add olive oil until ingredients are evenly combined and smooth.Add salt and pepper as needed.
  • Pour over salad and enjoy!Store in the refrigerator for up to one week.

Pecan and Goat Cheese Salad

  • With a sharp knife, chop the red lettuce, and then thinly slice the radishes.
  • Toss radishes and red lettuce together in a medium to large sized bowl. Sprinkle pecans over salad. Top with goat cheese.

Nutrition

Calories: 324kcal | Carbohydrates: 2g | Protein: 3g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

Appetizer

Vegan Potato Soup

If you are in need of an easy and delicious recipe, then this Vegan Potato Soup is totally for you! This recipe is silky in flavor, and it has the most savory notes you could ever ask for.

Two bowls of vegan potato soup with golden spoon.

Why is this Vegan Potato Soup amazing?

  • This Vegan Potato Soup is so amazing because of how simple it is!
  • This soup has the most amazing silky-garlicky flavors, ever.
  • Thanks to the potatoes, you have a soup that has chunky and tender flavors.

How do I make this delicious soup?

  1. Finely chop onions and garlic. Peel the skins off the potatoes. In a large saucepan, saute onions and garlic in avocado oil or other neutral oil until translucent in color.
  2. Cut potatoes into cubes. Transfer to pan and season with salt and pepper.
  3. Blend cashews and almond milk in blender until smooth.
  4. Add vegetable broth and cashew mixture into pan with potatoes. Simmer covered for 15 minutes or until potatoes reach tender consistency. You can check the tenderness by inserting a fork in potato.
  5. With a potato masher, mash potatoes until you reach the desired consistency. Add more broth if needed. We like our potato soup to be a bit chunky, but smooth.
  6. Serve potato soup in bowls. Garnish with green onions, chives, and or olive oil.
Step by step instructions of vegan potato soup.

What can I serve with Vegan Potato Soup?

You can serve this soup with all kinds of things! This soup would be perfect as a side to a salad, sandwich, or just by itself! This soup would even be great dip with crackers or bread.

Why do I have to use cashews in this recipe?

Cashews are used simply for thickening the textures of sauces, soups, and other dishes. Not only do they make sauces more creamy and thick, but they add a little extra protein in the recipes, too! We think cashews are great to use rather than sour cream, heavy cream, or yogurt.

Top Tips for Vegan Potato Soup

  • Make sure your potatoes are fully boiled.
  • It’s okay if you do not have brewers or nutritional yeast, and no, you cannot use active dry yeast that is used in breads!
  • We thought blending the potatoes in the blender made the soup a bit too soupy, but you can totally go that route!

Be sure to check out these other amazing Vegan recipes!

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.

Bowl of vegan potato soup garnished with olive oil and green onions.
close up photo of vegan potato soup with golden spoon garnished with green onions and olive oil.
Print Recipe
5 from 5 votes

Vegan Potato Soup

This Vegan Potato Soup is so easy to make, and it is filled with silky smooth, savory, and delicious flavors. This soup is perfect for weeknight dinners, and it is ready in no time!
Prep Time7 mins
Cook Time20 mins
Total Time27 mins
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: easy recipe, smooth, soup, vegan, vegan potato soup
Servings: 6
Calories: 350kcal
Author: cherylmalik
Cost: $7

Ingredients

  • 1/2 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon cashews
  • 1 tablespoon nutritional yeast or brewer's yeast
  • 1 1/2 cups non dairy milk
  • 17 small potatoes we used yukon gold
  • 1 3/4 cups vegetable broth
  • 1 tablespoon avocado oil add more as needed

Instructions

  • Finely chop onions and garlic. Peel the skins off the potatoes. In a large saucepan, saute onions and garlic in avocado oil or other neutral oil until translucent in color.
  • Cut potatoes into cubes. Transfer to pan and season with salt and pepper. Blend cashews and almond milk in blender until smooth.
  • Add vegetable broth and cashew mixture into pan with potatoes. Simmer covered for 15 minutes or until potatoes reach tender consistency. You can check the tenderness by inserting a fork in potato.
  • With a potato masher, mash potatoes until you reach the desired consistency. Add more broth if needed. We like our potato soup to be a bit chunky, but smooth.
  • Serve potato soup in bowls. Garnish with green onions, chives, and or olive oil.

Nutrition

Serving: 8ounces | Calories: 350kcal | Carbohydrates: 65g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 353mg | Potassium: 2128mg | Fiber: 13g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 60mg | Calcium: 232mg | Iron: 16mg

Dairy-Free

Kielbasa and Cabbage

This Kielbasa and Cabbage recipe is so delicious and easy to make, you will want to make it every week! Savory, tender, and healthy, your entire household will love this recipe. Forget the extra dishes, this recipe is made in one pan!

White plate with kielbasa and cabbage on it next to cast iron skillet.

Why will I love this Kielbasa and Cabbage recipe?

You will love this recipe for sooo many reasons!

  • First off, this recipe is made in ONE PAN. That’s right, bask in the joy over having less dishes to clean!
  • It is made in less than 30 minutes and super easy to make. All you need are a handful of ingredients! Your family will love how quick dinner will be on the table.
  • This recipe is HEALTHY! With real ingredients only, feel good in knowing that you are getting nutrients from real and whole foods.
image of kielbasa and cabbage in cast iron skillet and on white plate with fork and salt.

How to Make This Kielbasa and Cabbage Recipe

  • Add neutral oil to large frying pan. Under medium heat, add kielbasa and saute for about 7 minutes or until lightly browned. Remove kielbasa from pan.
  • Add more oil if needed, and add garlic and onions into the pan. Saute onions and garlic until they are translucent and very aromatic. About three minutes. Stir occasionally.
  • Add cabbage into frying pan with onions and garlic. Cook uncovered for about 10-12 minutes, stirring often. If needed, add the cabbage little by little. Cook until cabbage starts to wilt and onions are dark in color. Do not worry, the cabbage will shrink!
  • Once the cabbage is to your liking, add paprika to pan. Stir until evenly combined. Add the kielbasa and cook for an additional 2 minutes or so. Season with salt and pepper as needed.
step by step instructions of kielbasa and cabbage in cast iron skillet.

Is this recipe great for leftovers?

Absolutely! In fact, this recipe probably tastes WAY better the second day. We definitely recommend enjoying the leftovers from this kielbasa and cabbage recipe. Just put the remainders in an airtight storage container and refrigerate for around 3-4 days.

Chef’s Tips

  • Feel free to add the uncooked cabbage in the skillet little by little. Your cabbage will shrink in size thus allowing more space within the skillet for more cabbage.
  • This recipes tastes way better when you allow the cabbage to be sauteed in the residue from the kielbasa.
  • Remember to slice your kielbasa in smaller pieces! Be careful not to burn the kielbasa or cabbage, and add more oil as needed.
close up photo of kielbasa and cabbage in cast iron skillet.

Other Recipes You Will Love

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.

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

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

Kielbasa and cabbage in cast iron skillet and white plate with fork and salt.
Print Recipe
5 from 2 votes

Kielbasa and Cabbage

This Kielbasa and Cabbage is family friendly and so easy to make! Made in just one skillet, you will love how flavorful and savory this cabbage is.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: cabbage, delicious, easy recipe, healthy, kielbasa, skillet meal
Servings: 6 people
Calories: 315kcal
Author: cherylmalik
Cost: $5

Ingredients

  • 16 ounces kielbasa
  • 1 tablespoon avocado oil plus more
  • 1 medium onion finely chopped
  • 1 medium green cabbage sliced thin
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • salt
  • pepper

Instructions

  • With a sharp knife, finely slice the cabbage in addition to finely chopping the onion. Mince garlic.
  • Add neutral oil to large frying pan. Under medium heat, add kielbasa and saute for about 7 minutes or until lightly browned. Remove kielbasa from pan.
  • Add more oil if needed, and add garlic and onions into the pan. Saute onions and garlic until they are translucent and very aromatic. About three minutes. Stir occasionally.
  • Add cabbage into frying pan with onions and garlic. Cook uncovered for about 10-12 minutes, stirring often. If needed, add the cabbage little by little.
  • Cook until cabbage starts to wilt and onions are dark in color. Do not worry, the cabbage will shrink!Once the cabbage is to your liking, add paprika to pan.
  • Stir until evenly combined. Add the kielbasa and cook for an additional 2 minutes or so. Season with salt and pepper as needed.

Nutrition

Calories: 315kcal | Carbohydrates: 12g | Protein: 13g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 691mg | Potassium: 477mg | Fiber: 4g | Sugar: 6g | Vitamin A: 312IU | Vitamin C: 58mg | Calcium: 77mg | Iron: 2mg

Appetizer

Carrot Fries

This Carrot Fries recipe is perfect for you if you are looking to add a bit of carrots into your life! These fries are made in the oven, and they are perfectly tender, sweet, savory, and delicious. This recipe is PERFECT for weeknight dinners or light snacking!

image of carrot fries with paprika sauce.

Why are these Carrot Fries so good?

These Carrot Fries are so amazing because they are healthy, filled with vitamin C, and so easy to make. Fries that are made from carrots have much more nutritional value than potatoes, and they have a natural sweetness, too.

Another reason why these fries are amazing is because they are made in less than 20 minutes, and not to mention, this recipe is totally kid friendly. With such minimal prep work, you will smell the amazing aromas of baked carrots throughout your home.

How to Make Carrot Fries – Step by Step

  • Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Peel carrots, and cut carrots into french fry shaped pieces. About 1 1/2 inch long.
  • In a bowl, toss carrots with a neutral oil, such as avocado oil, and salt. Make sure you evenly coat the carrots.
  • Grab a baking sheet and evenly spread carrot fries onto sheet. Bake in oven for about 35 minutes, checking every 10 minutes. Careful not to burn the carrots!
  • Serve carrot fries with paprika sauce or ranch. Enjoy!
Step by step tutorial on how to make carrot fries made in the oven.

I seriously love how easy and simple this Carrot Fries recipe is! Just toss the carrots in a couple ingredients, and BAM, you are all set to enjoy this delicious and healthy recipe! It is okay to go overboard on carrots, right?

Are Carrot Fries healthier than potato fries?

We tend to think so! Carrot Fries are super low in carbs as opposed to potatoes which contain extremely high amounts of carbohydrates per serving. Potatoes are super starchy, but carrots are not, and they have great nutritional value.

By eating fries made out of carrots, one is able to get a ton of vitamins and nutrients such as vitamin C, carotenes, antioxidants, fiber, etc. All of those nutrients are super beneficial to proper development and production, and we think you could never get too many vitamins – say hello to great skin, hair, and eyes!

Plate of carrot fries with creamy paprika sauce.

What can I serve with carrot fries?

We suggest serving Carrot Fries with your favorite DIY sauce. We created a paprika sauce that tasted simply DIVINE with the carrots, and it was so easy to create! Here’s what you need to make the paprika sauce:

  • 1 cup mayonnaise
  • half of lemon for juice
  • 1 tablespoon almond milk
  • pinch of salt
  • tablespoon of ground paprika

In a small bowl, mix all the ingredients together until evenly combined. Serve with carrot fries and be prepared to be swept away. To make this sauce vegan, simply buy an egg-free mayonnaise.

Tips for making Carrot Fries

Be sure to cut the carrots in half, and then cut the halves in half. Also, make sure your carrots are long enough so they do not shrivel up! We also recommend checking the carrots every 10 minutes while baking to prevent burning.

Plate and bowl of carrot fries with sea salt and creamy paprika sauce.

Other Recipes You Will Love

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.

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

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

bowls of carrot fries with paprika sauce
Print Recipe
5 from 9 votes

Carrot Fries

These Carrot Fries are so delicious and easy to make! Super healthy with minimal ingredients, this recipe is perfect to make for weeknight dinners and or lunch. Your whole family will love these Carrot Fries with the yummy Paprika Sauce!
Prep Time7 mins
Cook Time35 mins
Total Time42 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: appetizer, carrot fries, carrots, easy recipe, healthy fries, paprika sauce, quick recipe, weeknight dinner
Servings: 8
Calories: 271kcal
Author: cherylmalik
Cost: $3

Ingredients

  • 2 pounds carrots
  • 2 tablespoons avocado oil
  • salt
  • pepper

Paprika Sauce

  • 1 cup mayonnaise
  • 1 tablespoon almond milk
  • 1 tablespoon lemon juice
  • 1 tablespoon ground paprika

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Peel carrots. Cut into shapes of french fries – about 1 1/2 inches long. Cut halves into half lengthwise.
  • In a medium sized ball, toss carrots in avocado or neutral oil of choice until carrots are evenly coated. Season with salt and pepper to taste.
  • Transfer carrots to a sheet pan and arrange into single layers. Bake in oven for about 35 minutes – checking every 10 minutes.
  • Serve carrots with paprika sauce.

Paprika Sauce

  • In a small bowl, mix mayonnaise, almond milk, paprika, lemon juice, and salt until ingredients are well combined.

Nutrition

Calories: 271kcal | Carbohydrates: 12g | Protein: 1g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 259mg | Potassium: 388mg | Fiber: 3g | Sugar: 6g | Vitamin A: 19393IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg

Breakfast

Instant Pot Oatmeal

This Instant Pot Oatmeal recipe is out of this world! Why? This recipe ensures creamy, warm, and delicious oats that are made in 10 minutes. Not only are these oats super healthy and ready in no time, but the options of toppings are endless.

White bowl of oatmeal with strawberries, butter, hemp seeds, pecans, brown sugar, and maple syrup next to pink napkin and spoon.

Why is this Instant Pot Oatmeal recipe the best?

  • This Instant Pot oatmeal recipe is the best because the oats are super creamy and tender all thanks to the decadent almond milk.
  • Not only are these oats creamy and healthy, but they are super easy to create and can be made while you are brushing your teeth on a busy morning.
  • This Instant Pot oatmeal is totally hands off!
  • They’re vegan and dairy free.

What can I put on oatmeal?

Seriously, the options for toppings are limitless, and we love oatmeal because of how versatile it tends to be. We used strawberries, hemp seeds, maple syrup, pad of butter melted at 10 seconds, brown sugar, and pecans.

This is a great way for you to raid your dried goods to see what types of nuts and/or dehydrated fruit you have on hand. Shredded coconut, honey, chia seeds, frozen or fresh fruit, chocolate, pistachios, or preserves are all great options! This Instant Pot Oatmeal tastes incredible with just butter and maple syrup, too.

White bowl of oatmeal with strawberries, butter, hemp seeds, pecans, brown sugar, and maple syrup next to pink napkin and spoon.

How To Make This Instant Pot Oatmeal

  1. Place oats, milk, water, and salt in bowl of the Instant Pot. Combine. Close the lid and make sure the sealing valve is turned to the sealing position.
  2. Press the “manual” button and make sure the Instant Pot is on medium pressure. Adjust the cook time to 5 minutes.
  3. When the oatmeal is finished, use the Quick Pressure Release method by slowly turning the sealing valve from the sealing position to the venting position. Once the pressure has been released, serve with your favorite toppings.
Step by step tutorial on oats in instant pot topped with strawberries, butter, maple syrup, hemp seeds, pecans, and brown sugar.

Are oats healthy?

Oats are incredibly nutritious! Along with being extremely filling, oats are known for improving blood sugar control, containing high levels of antioxidants and fiber, lowering cholesterol levels, and helping people lose weight.

Other Recipes You Will Love

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!

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 follow us on Instagram, too!

Print Recipe
5 from 10 votes

Instant Pot Oatmeal

This Instant Pot Oatmeal recipe is out of this world. Why? This recipe ensures creamy, warm, and delicious oats that are made in 10 minutes. Not only are these oats ready in no time, but the options of toppings are endless.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Keyword: instant pot oatmeal, instant pot recipe, meal prep breakfast recipe, oats, pressure cooker
Servings: 5 people
Calories: 157kcal
Author: cherylmalik
Cost: $3

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 2 cups Old Fashioned Oats
  • 2 cups Almond Milk
  • 3 cups Water
  • 1/2 teaspoon Salt
  • 1 tablespoon Butter

Instructions

  • Place oats, milk, water, and salt in bowl of the Instant Pot. Combine. Close the lid and make sure the sealing valve is turned to the sealing position.
  • Press the "manual" button and make sure the Instant Pot is on medium pressure. Adjust the cook time to 5 minutes.
  • When the oatmeal is finished, use the Quick Pressure Release method by slowly turning the sealing valve from the sealing position to the venting position. Once the pressure has been released, serve with your favorite toppings.

Notes

  • When turning the sealing valve to a different position, please be careful not to burn yourself with the steam.
  • If you do not have any milk, it’s fine to use only water.
  • For less creamy oats, the oats will solidify upon cooling in room temperature. 
  • This recipe will keep in the refrigerator for 5 days. 

Nutrition

Calories: 157kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 392mg | Potassium: 117mg | Fiber: 4g | Sugar: 1g | Vitamin A: 70IU | Calcium: 141mg | Iron: 1mg

Dairy-Free

Instant Pot Quinoa

Making quinoa in the Instant Pot is so quick and easy, and it makes the most tender, fluffy quinoa! Made in 20 minutes with barely any prep involved and only a couple simple ingredients, making quinoa in the Instant Pot is a game changer for meal prep or weeknight dinners.

Why this Instant Pot Quinoa recipe is so good!

This Instant Pot quinoa is good because of the well rounded and delicious flavors this recipe emits. With it being made in the Instant Pot, this quinoa is finished in 10 minutes, and it only requires 3 additional ingredients! This quinoa is perfect especially if you are needing an extra side dish!

How to make Instant Pot Quinoa – step by step

Start off by rinsing the quinoa very well with water. Once the quinoa has been rinsed, transfer quinoa to the Instant Pot bowl and spray with avocado oil or any other neutral oil you may have. Add salt and pepper, then combine all ingredients with a spoon or rubber spatula until quinoa is evenly coated.

Make sure your Instant Pot is plugged in, and place the locking lid over the bowl and quinoa while making extra sure the lid hits its position as you twist to the right. Turn on manual pressure to “high” and cook for 2 minutes. After two minutes, wait 10 minutes before quickly releasing pressure. Done!

Step by step photos of Instant Pot quinoa.

Serve as a side dish or by itself. You could also save the quinoa to eat on during the week for your meal prep or plan!

Is quinoa healthy?

Yes! Quinoa is one of most nutritious foods on the planet as it is loaded with fiber, antioxidants, and minerals.

What can I eat with this Instant Pot quinoa?

You can eat quinoa by itself as a side (it is super yummy thanks to the salt and pepper!) or you can mix in some sauteed vegetables. Another idea for quinoa is to eat it in breakfast bowl form with soft boiled or scrambled eggs paired with some black beans and salsa. Delicious!

Chef’s tips

  • Be sure to rinse your quinoa.
  • Make sure you allow the steam to release the pressure manually before doing a quick release (10 minutes after 2 minutes is up).
  • Make sure your Instant Pot lid is truly locked (it will lock into position with the latch).
  • Make sure the steam valve is turned all the way to the right before you do a quick release, then turn the valve to the left. Lots of pressure should be released when you do this.

Other Recipes You Will Love

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!

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

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

Quinoa on gray plate with navy blue napkin and wooden fork.
Print Recipe
5 from 6 votes

Instant Pot Quinoa

This tasty quinoa made in the Instant Pot is perfect in so many ways, and it is perfect for meal planning. With only a few ingredients, the true nutty flavors of quinoa truly stand out with just salt and pepper.
Prep Time2 mins
Cook Time2 mins
Pressure Time20 mins
Course: Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: healthy, instant pot quinoa, meal planning, pressure cooker
Servings: 5
Calories: 153kcal
Author: Savannah McGhee
Cost: $5

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 1 cup quinoa
  • 1 1/2 cups water
  • spray cooking oil like avocado oil
  • 1 teaspoon salt
  • pepper to taste

Instructions

  • Rinse quinoa very well with water. Spray evenly with avocado oil.
  • Transfer quinoa to pressure cooker and add salt and pepper. Combine evenly with spoon or rubber spatula.
  • Turn on Instant Pot to manual high pressure. Cook for 2 minutes. Let Instant Pot naturally release pressure for 10 minutes before doing a quick release. Serve.

Notes

  • Make sure the Instant Pot lid is in the locked position so it can cook the quinoa. 
  • Let the quinoa manually release pressure for 10 minutes (valve turned as far as it will go to the right-almost to 11 o’clock). 
  • To do quick release pressure, turn the steam valve down to the left. You will hear the pressure release.

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 1401mg | Potassium: 207mg | Fiber: 3g | Sugar: 1g | Calcium: 24mg | Iron: 2mg

Dairy-Free

Easy Salmon Patties & Lemon Garlic Sauce

This garlicky and tasty salmon patty recipe is a quick and delicious way to use that leftover (or canned) salmon. The creamy and savory lemon garlic sauce is perfect for salmon or poultry, and this entire recipe can be thrown together in 10 minutes.

Why These Easy Salmon Patties Are So Good

Anything with salmon is delicious to my palate, but how great is it to be able to utilize those leftovers from your fridge? It’s super great and stress free.

  • Due to the quick prep time of this recipe, you will have dinner for everyone in less than 20 minutes.
  • Real ingredients only.
  • The lemon garlic sauce is super creamy and savory.

How To Make These Easy Salmon Patties

Seriously. I am such a fan of how quickly this recipe comes together.

Flake 4 cups of loosely packed (16 ounces) of cooked leftover salmon into a medium bowl. If you are using salmon from a can, this will equate to about 2 cans (14.75 ounces).

Lightly beat 2 eggs.

Combine flaked salmon, beaten egg, 1/2 cup of diced onion, 2/3 cups of almond flour, 1/4 cup of freshly chopped parsley, 2 cloves of garlic (chopped), sea salt, and freshly cracked pepper into the medium bowl you pulled out for the salmon.

Gently, stir ingredients together with mixing utensil until well combined. With a disher (scooper) that measures to be 1/4 of a cup (2 ounces), scoop out the salmon mixture from the bowl.

Once you have a scoop of salmon, gently press and form salmon mixture into an even patty. Let patties rest on parchment paper or baking sheet. Repeat for each scoop.

With a large frying pan and medium heat, evenly coat the bottom of pan with neutral oil of choice (we used olive oil).

Place salmon patties in pan. Cook for 5-6 minutes on each side or until golden brown. Remove from heat.

Garnish with fresh parsley and lemon wedges. Serve with lemon garlic sauce.

How To Make This Creamy lemon Garlic Sauce:

  • With a small bowl and spoon, combine 1/4 cup of mayonnaise, 1/2 cup of plain yogurt (I used Stonyfield Greek Yogurt), 1 tablespoon of freshly squeezed lemon juice, 1 chopped clove of garlic, and 1 tablespoon of freshly chopped parsley. Done! Now, garnish with fresh parsley, Old Bay Seasoning, and freshly cracked pepper.

Recipe Notes

  • We have only tried this with almond flour; we do not know the success rate with white wheat flour.
  • Definitely keep your olive oil on hand as you cook the patties in your frying pan. Don’t want those patties to stick!

Other Recipes You Will Love

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!

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

Easy salmon patties on white plate with lemon garlic sauce drizzle and salad.
Print Recipe
5 from 5 votes

Easy Salmon Patties & Lemon Garlic Sauce (Gluten Free)

Simple, delicious, and gluten free, these salmon patties and lemon garlic sauce allow you to enjoy diverse flavors of fresh parsley and citrus in under ten minutes!
Prep Time12 mins
Cook Time10 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Easy salmon patties, Gluten free salmon patties, Lemon garlic sauce
Servings: 9
Calories: 188kcal
Author: Savannah McGhee
Cost: $15.00

Ingredients

  • 16 ounces flaked cooked salmon (4 cups loosely packed) Or 14.75 ounces (about two cans) of canned salmon
  • 2 eggs
  • 1/2 cup chopped onion
  • 2/3 cups almond flour
  • 1/4 cup freshly chopped parsley
  • 2 cloves of chopped garlic
  • 2 tablespoons freshly squeezed lemon juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly cracked pepper
  • 1/4 cup mayonnaise
  • 1/2 cup plain Greek Yogurt Stonyfield Organic Plain Greek Yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove chopped garlic
  • 1 tablespoon freshly chopped parsley

Instructions

  • Flake 4 cups (16 ounces) of loosely packed cooked salmon into a medium bowl. If you are using salmon from a can, this will equate to about 2 cans (14.75 ounces).
  • Lightly beat eggs. Chop the onion, garlic, and parsley. Juice the lemon.
  • Combine flaked salmon, beaten egg, 1/2 cup of diced onion, 2/3 cups of almond flour, 1/4 cup of freshly chopped parsley, 2 cloves of garlic (chopped), sea salt, and freshly cracked pepper into the medium bowl you pulled out for the salmon.
  • Gently, stir ingredients together with mixing utensil until well combined.
  • With a disher (scooper) that measures to be 1/4 of a cup (2 ounces), scoop out the salmon mixture from the bowl.
  • Once you have a scoop of salmon, gently press and form salmon mixture into an even patty. Let patties rest on parchment paper or baking sheet. Repeat for each scoop.
  • With a large frying pan and medium heat, evenly coat the bottom of pan with neutral oil of choice (we used olive oil). Place salmon patties in pan.
  • Cook for 5-6 minutes on each side or until golden brown.
  • Remove from heat.
  • Garnish with fresh parsley and lemon wedges.

Lemon Garlic Sauce

  • With a small bowl and spoon, combine mayonnaise, plain yogurt, freshly squeezed lemon juice, chopped garlic, and freshly chopped parsley. Garnish with fresh parsley, Old Bay Seasoning, and freshly cracked pepper.
  • Pour lemon garlic sauce over garnished salmon patties. Serve!

Notes

  • We only tried this with almond flour; we do not know the success rate with white wheat flour.
  • Definitely keep your olive oil on hand as you cook the patties in your frying pan. If you are a using a nonstick pan, these patties will stick which means you will need to continue adding your oil.

Nutrition

Serving: 9g | Calories: 188kcal | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 114mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg

Breakfast

How to Make Vegan Overnight Oats: 4 Ways

This is the ultimate guide to making vegan overnight oats! With 4 versions of a classic overnight oats recipe, there are endless possibilities. Easy to make and perfect for grab-and-go breakfast or meal prep. Chocolate, peanut butter, cinnamon raisin, and plain. Vegan, gluten free, dairy free.

vegan overnight oats with different toppings

Overnight oats are such a wonder. Stir them together the night before and what’s ready for you in the fridge in the morning?

Freaking breakfast. Like, your entire breakfast.

Only chia pudding is easier, and I’m not even sure it’s easier. It’s like, just as easy? I can’t get enough.

This vegan overnight oats recipe uses 4 variations for limitless options. Start with a base recipe and customize to your own taste or whim!

Why these vegan overnight oats are the best

  • There’s four tasty flavors to try – plus suggestions for more!
  • They are great for meal prep breakfast throughout the week.
  • Rich in protein and fiber to keep you feeling satisfied until lunch.
  • They are so easy to make!

The four base flavors:

Classic

Perfect as the base for, well, everything, top this classic vegan overnight oats flavor with anything you like, from fresh fruit to dried, nuts to seeds, nut butters to maple syrup or honey – whatever!

Strawberry vegan overnight oats

Chocolate

Chocolate vegan overnight oats with chocolate shavings and raspberries on top

Chocolate for breakfast?! ALWAYS a good idea. This one is easy to upgrade with nut butters, too, like hazelnut or peanut butter. Decadence!

Peanut Butter

Vegan overnight oats with banana topping

Who doesn’t love peanut butter?! Another one that’s super easy to vary, whether you use a different type of nut butter or sprinkle in some cinnamon, drizzle it all with honey, top it with bananas or apples… the list goes on. So good and a great source of healthy fats!

Cinnamon Raisin

Vegan overnight oats with toppings

An excellent base for incorporating dried fruit, try this variation with pumpkin spice instead of cinnamon, dried apples instead of raisins, dried cherries instead of raisins, etc. The dried fruit plumps up overnight and is totally delicious!

What will be your favorite?!

How to make Vegan Overnight Oats

  • Stir the ingredients for your chosen overnight oats together and let chill in the fridge at least 8 hours.
  • After 8 hours, top the oats with your toppings and eat.
Process shots of how to make the breakfast jars

Are vegan overnight oats a healthy breakfast?

Oats are a great choice for a healthy breakfast – they are full of nutrients. They are rich in fiber and B vitamins, as well as containing iron. The plant based proteins in oats help to control blood sugar and they can help to boost metabolism. Because these oats are dairy-free they contain no cholesterol.

How long do overnight oats last?

These vegan oats are perfect for meal prep, as they will keep for 5 days in the fridge. It’s a great idea to make a batch on Sunday evening for grab and go breakfasts all week.

What do you make overnight oats in?

I love these jars to make my oats in – they have a great seal and stack well in the fridge. You can make them in Tupperware if that’s all you have, but I find it easier to make these personal portions. Be sure to sterilize your jars or containers with boiling water and that they are food safe

Recipe variations!

Overnight oats are so versatile and the choice of flavors and toppings are endless! Here are some more of my favorites:

Three jars of made overnight oats
  • Pumpkin Spice: Whisk in 1-2 tablespoons pumpkin purée to any recipe and use 1-2 tablespoons less milk. Include a couple dashes pumpkin pie spice.
  • Chocolate Hazelnut: Stir in a tablespoon of hazelnut butter to the Chocolate recipe and top with chopped hazelnuts.
  • Apple Cinnamon: Use chopped dried apples instead of raisins in the Cinnamon Raisin recipe.

Use other dried fruit as desired, like dried cherries, blueberries, or apples. You can also swap out the cinnamon for other spices.

Top tips to make vegan overnight oats

  • Use food safe jars and containers that have been sterilized – I used these.
  • Let the oat mixture sit in the fridge for at least 8 hours.
  • Experiment with different fruits, seeds and flavors!

Be sure to check out these other easy and healthy breakfast recipes!

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

vegan overnight oats with different toppings
Print Recipe

How to Make Vegan Overnight Oats: 4 Ways

With 4 versions of a classic overnight oats recipe, there are endless possibilities. Easy to make and perfect for grab-and-go breakfast or meal prep.
Prep Time5 mins
Resting time8 hrs
Total Time5 mins
Course: Breakfast
Cuisine: American
Keyword: easy overnight oats recipe, meal prep breakfast recipe, vegan overnight oats recipe
Servings: 1
Calories: 341kcal
Author: Cheryl Malik

Ingredients

Classic

  • 3/4 cup rolled oats
  • 1 cup minus 1 tbsp unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • Top with : Fresh berries and hemp seeds

Peanut Butter

  • 3/4 cup rolled oats
  • 2 tbsp peanut butter
  • 1 scant cup unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • Top with : Peanut butter, banana and chia seeds

Chocolate

  • 3/4 cup rolled oats
  • 1 1/2 tbsp cocoa powder
  • 1 scant cup unsweetened almond milk
  • 1 1/2 to 2 tablespoons maple syrup
  • teaspoon vanilla extract
  • pinch of salt
  • Top with : Chocolate shavings and frozen raspberries

Cinnamon Raisin

  • 3/4  cup rolled oats
  • 3 tbsp dried fruit like raisins, see Note
  • Dash cinnamon if desired
  • 1 scant cup unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • Top with: Yogurt dollop, brown sugar, raisins and cinnamon

Instructions

  • Stir the ingredients for your chosen overnight oats together and let chill in the fridge at least 8 hours.
  • After 8 hours, top the oats with your toppings and eat.

For the peanut butter oats

  • Warm up the peanut butter and milk and whisk together before adding to the oats.

For the chocolate oats

  • Stir the oat mixture well with a fork until there are no clumps, before shaking

Notes

A “scant” cup means a little less than a cup. This measurement will result in a standard overnight oats texture.
Nutritional values are based on one classic vegan overnight oat jar.
Variations
Use other dried fruit as desired, like dried cherries, blueberries, or apples. You can also swap out the cinnamon for other spices.
Pumpkin Spice: Whisk in 1-2 tablespoons pumpkin purée to any recipe and use 1-2 tablespoons less milk. Include a couple dashes pumpkin pie spice.
Chocolate Hazelnut: Stir in a tablespoon of hazelnut butter to the Chocolate recipe and top with chopped hazelnuts.
Apple Cinnamon: Use chopped dried apples instead of raisins in the Cinnamon Raisin recipe.

Nutrition

Calories: 341kcal | Carbohydrates: 59g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 360mg | Potassium: 265mg | Fiber: 7g | Sugar: 15g | Calcium: 353mg | Iron: 3mg

Dairy-Free

Grilled Peaches Recipe with Honey

This healthy grilled peaches recipe is crazy easy and quick but oh so good. With only two simple ingredients, you can enjoy this sweet treat all summer. Fire up your grill to make a quick snack or dessert!

Grilled peaches on a baking sheet

I don’t know about you, but when I think of summer fruits, I think of peaches. My favorite way to eat a peach is grilled. Warm, soft, and slightly nutty from the heat of the grill…they really are one of life’s simple pleasures. What sends these peaches over the edge are my all time favorite ingredients: cinnamon and honey with some fresh mint added for good measure. Versatile and oh so decadent, these warm grilled peaches could not be easier to prepare and they made the most glorious ending to your favorite summer meal. 

When I was thinking about grilling these peaches, I thought of about a hundred different ways to add a little zing to them. And then it dawned on me. Why not use my all time favorite ingredient? Honey. I am obsessed with honey. It is sticky, it is sweet, and it is absolutely delicious. And what just so happens to pair perfectly with peaches? You guessed it: honey!

Peaches with pits removed before being cooked

Why This Grilled Peaches Recipe Is So Good

Grilled peaches are delicious on their own, but adding that sweet honey mixture sends them over the edge. Really, it sends them careening down the side of a mountain, That’s how good these easy grilled peaches are.

  • These peaches are so simple to make, but they pack a huge punch in the flavor department. They are sure to impress at your next barbecue!
  • They are packed with flavor, but only uses very few ingredients.
  • These easy grilled peaches are  a crowdpleaser. Not only are they delicious, they are insanely versatile.
  • Have I mentioned that they are SO easy to make?
A peach half dipped in honey

How to make sweet grilled peaches with honey

I love how easy and fuss free it is to make this delicious summer dessert!

  1. Begin by preheating your grill on high for at least 15 minutes.
  2. Meanwhile, cut your peaches crossways following the natural line on the peach. Separate and remove the pits. 
  3.  In a shallow bowl, whisk together 3 tablespoons honey, 1/16 teaspoon of cinnamon, and 1/16 teaspoon of salt. Be sure to re whisk this mixture just before you coat the peach in it.
  4. Dip each peach half in the honey mixture until it’s completely coated.
  5. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 
  6. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 

Do peaches need to be ripe to grill?

Ideally it’s great to have fresh peaches to grill, they are sweeter and the flavor is much more pronounced. However, it can be really hard to get your hands on perfectly ripe peaches and that’s where the magic of the grill comes in! The heat from the grill will intensify the natural sugars in the peaches to make underripe fruit sweeter and softer.

How do you remove peach pits?

You remove the pits from peaches, in a similar way you would remove a stone from an avocado. Cut the peaches in half along the natural line, then twist each half in opposite directions. Remove the stone with the tip of a knife.

Peach halves on the grill

Cook’s Tips

  1. Be sure to choose peaches that are ripe but still firm. That extra firmness will keep your peaches from disintegrating on the grill.
  2. Peaches stick very easily on a hot grill, especially with that honey acting like a glue. Grab a clean, old dish towel and ball up one corner. Soak the corner of the towel in a neutral oil, such as avocado oil. Carefully coat your grill grates until they are covered in the oil. This will prevent your peaches from sticking and pulling apart.
  3. The keys to achieving beautiful grill marks are time and patience. Don’t mess with the peaches once you’ve put them down on the heat. If you try and lift them off too early, they will stick and pull apart. Cook for at least 4 minutes before you flip them. 

Serving suggestions and variations for this easy fresh peach recipe

You can eat these grilled peaches as is, or serve them with vanilla bean ice cream, whipped cream, or anything cool and creamy that you like.

Variations:

  1. Use maple syrup in place of the honey. 
  2. Top them with a scoop of vanilla bean ice cream for an extra sweet treat.
  3. You can also serve them with some plain Greek yogurt, sweetened with a little honey and add a small pinch of cinnamon.
Grilled peaches served on two white plates and drizzled with honey

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

Grilled peaches on a baking sheet
Print Recipe
5 from 11 votes

Grilled Peaches with Honey

This grilled peaches recipe is crazy easy and quick but oh so good.
Prep Time22 mins
Cook Time8 mins
Total Time30 mins
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: easy fresh peach recipe, grilled peaches recipe, grilled peaches with honey
Servings: 4
Calories: 106kcal
Author: cherylmalik

Ingredients

  • peaches
  • 3 tbsp honey
  • 1/16 tsp cinnamon
  • 1/16 tsp salt

Instructions

  • Begin by preheating your grill on high for at least 15 minutes.
  • Meanwhile, cut your peaches crossways following the natural line on the peach. Separate and remove the pits. 
  •  In a shallow bowl, whisk together 3 tablespoons honey, 1/16 teaspoon of cinnamon, and 1/16 teaspoon of salt. Be sure to re whisk this mixture just before you coat the peach in it.
  • Dip each peach half in the honey mixture until it's completely coated.
  • At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 
  • Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs and serve over yogurt or ice cream with extra honey, mint, or chopped pistachios.

Notes

Variations
  • Use maple syrup in place of the honey. 
  • Enjoy with a scoop of vanilla bean ice cream for an extra sweet treat.
  • You can also serve them with some plain Greek yogurt, sweetened with a little honey and add a small pinch of cinnamon.

Nutrition

Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 285mg | Fiber: 2g | Sugar: 26g | Vitamin A: 490IU | Vitamin C: 9.9mg | Calcium: 9mg | Iron: 0.5mg