Dairy-Free

March 3, 2020 Appetizer

Simple Asian Cucumber Salad

This easy cucumber salad is slightly sweet, tangy, and super crunchy. Fresh and healthy, it’s the perfect side dish for picnics and with your favorite Asian-inspired meals.

Why This Salad is So Good

This cucumber salad is light, fresh, and oh-so-crunchy with crisp cucumbers, tart rice vinegar, and rich toasted sesame seeds with just a taste of sweetness.
This incredibly simple recipe only takes a few ingredients to make and is an inexpensive side dish or meal.

How To Make This Recipe

Wash the cucumbers and slice very thin using a mandolin or a sharp knife.
Sprinkle with salt and mix well with a spoon. Place in a colander and set in the sink to drain for about 30 minutes.
Whisk together the rice vinegar, sesame oil, and syrup in a medium bowl to make the dressing.
Gently squeeze the sliced cucumbers dry in a paper towel or a clean kitchen towel and add to the bowl with the dressing. Toss to combine.
Season with additional salt to taste. Garnish with toasted sesame seeds.

Instructions for simple Asian cucumber salad

Top Tips for Making Asian Cucumber Salad

Draining the cucumbers is important to get rid of the excess water. A good amount comes out while they are sitting in the colander, but make sure they are extra dry by squeezing them prior to adding them to the dressing.
If you don’t have pre-toasted sesame seeds, it’s easy to toast your own. This part is optional, but toasted sesame seeds really enhance the flavor, so we definitely recommend using them!
This Asian cucumber salad is best fresh, but you can store in an airtight container in the fridge for 1-2 days after making.

How To Toast Sesame Seeds

To toast your sesame seeds, simply add them to a small saucepan over medium heat. Toss frequently using spatula until brown, about 5 minutes.

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.

Simple Asian cucumber salad in a white bowl surrounded by bottles of sake and sesame seeds

Our Most Popular 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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Simple Asian Cucumber Salad

This easy Asian salad is slightly sweet, tangy, and super crunchy.

Prep Time35 mins

Cook Time0 mins

Course: Appetizer, Salad, Side Dish

Cuisine: Asian, Chinese, Japanese

Keyword: easy cucumber salad, vegetables, vegetarian

Servings:

Calories: 185kcal

Cost: $5

Equipment

Mandolin or sharp knife
Colander or strainer

Ingredients

2 English cucumbers medium
¼ cup rice vinegar
1 tablespoon dark sesame oil
1 tablespoon maple syrup
1 teaspoon salt plus extra
2 tablespoons sesame seeds toasted

Instructions

Wash cucumbers. Slice very thin using a mandolin or knife. Sprinkle with salt and mix well.
Place in colander or strainer. Set in the sink to drain for 30 minutes.
Whisk together rice vinegar, sesame oil, and syrup in a medium bowl to create dressing.
Gently squeeze sliced cucumbers dry with paper towel or clean kitchen towel. Add to bowl with dressing and toss to combine.
Season with additional salt to taste and garnish with sesame seeds.

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?

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.

Vegetarian stuffed mushrooms on a white plate

More Amazing Appetizers

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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

January 16, 2020 Breakfast

Peanut Butter Energy Bites (Two Ways)

Ever had peanut butter energy bites? These protein balls are seriously some of the best ways to squeeze in some protein when in a pinch. Filled with chocolate chips, peanut butter, oats, and other amazing ingredients, these bites are perfect for camping or when on-the-go! Additional option available.

close up image of peanut butter energy bites with shredded coconut

Why are these peanut butter energy bites so good?

These protein balls are super amazing because they are filled with so much protein!
They are extremely easy to make, and they do not require any baking!
Energy bites are great for meal prep– making them the optimal additions to kids’ lunches, work, or camping.

What You Need:

Peanut butter
Chocolate chips
Oats
Maple syrup, honey, or agave syrup.
Flax mill or chia seeds
Vanilla extract

How do I make these peanut butter energy bites?

step by step instructions for peanut butter energy bites

Measure out all of the ingredients, and make sure you have a baking sheet and large mixing bowl!
Combine ALL of the ingredients together in a large mixing bowl. Use hands to evenly mix all of the ingredients to create a sticky, yet combined consistency.
With a one ounce disher, simply scoop out the ingredients and roll into small balls with hands. Place each energy bite on the baking sheet. Transfer energy bites to the refrigerator to chill for at least 30 minutes.
Store in an airtight container for up to two weeks in the refrigerator. These energy bites can be frozen, too!

For Peanut Butter Energy Bites With Coconut

Follow the steps above, but once the peanut mixture has been rolled into balls, simply dip the bites into a bowl of unsweetened shredded coconut. Place on baking sheet, and transfer to the refrigerator for at least 30 minutes.

Chef’s Notes

These peanut butter energy bites can be frozen in an airtight container for up to three months. Perfect for meal prep!

If allergic to peanut or almond butter, simply substitute sunflower seed butter.

close up image of peanut butter energy bites

Be Sure To Check Out These Other Healthy Recipes!

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 Energy Bites recipe – do leave me a star rating and comment down below!

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4.67 from 3 votes

Energy Bites (Two Ways)

These energy bites are filled with protein, oats, chocolate chips, and shredded coconut! Perfect for breakfast, camping, or snack time! Energy bites are a great way to squeeze in some delicious flavors while being healthy!

Prep Time5 mins

Refrigeration30 mins

Total Time35 mins

Course: Breakfast

Cuisine: American

Keyword: chocolate chips, coconut oil, energy bites, flax mill, healthy, kids’ lunches, peanut butter, protein balls, snack, vanilla extract

Servings:

Calories: 441kcal

Author: Savannah McGhee

Cost: $5

Equipment

1 oz. Disher

Ingredients

1 cup oats
1/2 cup peanut butter
1/3 cup maple syrup
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1/2 cup flaxseed ground

Energy Bites with Coconut

1 cup oats
2 teaspoons vanilla extract
1/2 cup flaxseed ground
1/2 cup shredded coconut unsweetened
2 cups peanut butter
1/3 cup maple syrup
1/2 cup mini chocolate chips

Instructions

Measure out all of the ingredients, and make sure you have a baking sheet and large mixing bowl!Combine ALL of the ingredients together in a large mixing bowl. Use hands to evenly mix all of the ingredients to create a sticky, yet combined consistency.
With a one ounce disher, simply scoop out the ingredients and roll into small balls with hands. Place each energy bite on the baking sheet. Transfer energy bites to the refrigerator to chill for at least 30 minutes.
Store in an airtight container for up to two weeks in the refrigerator. These energy bites can be frozen, too!

Energy Bites with Coconut

Follow the steps above, but once the peanut mixture has been rolled into balls, simply dip the bites into a bowl of unsweetened shredded coconut. Place on baking sheet, and transfer to the refrigerator for at least 30 minutes.

Nutrition

January 14, 2020 Beverage

Earl Grey Latte

This earl grey latte is super creamy and filled with some of the most fragrant flavors that could ever exist! Lavender, earl grey, and agave syrup create this nurturing beverage. Make it dairy-free or with dairy!

overhead image of two earl grey tea lattes with lavender buds.

Why This Earl Grey Tea Latte Is So Good!

This earl grey with milk is so good because of how creamy and flavorful it is. Soft notes of lavender accompany the pungent flavors of earl grey.
It’s versatile! This beverage can be created with dairy or without. Whichever! It is still going to be delicious.
It is soothing and relaxing. This beverage can be enjoyed any time of the day.

How To Make This Tea Latte

overhead shot of lavender simple syrup being prepared.

Create the lavender simple syrup. In a small saucepan, combine 1.5 teaspoons of lavender buds in addition to 1/4 of a cup of maple syrup. Mix in half a cup of water, and bring to medium-heat.
Let the mixture simmer for about a minute, then turn heat off. Let the syrup sit for about 20 minutes. Once the syrup has cooled, strain the lavender buds out of the syrup using a sieve.
In a medium saucepan over low-heat, heat whichever milk you choose. Be careful not to burn the milk! We used oat milk.
Add the earl grey (loose leafed or tea bags) to the warm, but not scorched, milk. Let the tea steep for about four minutes. This allows the tea to truly infuse within the milk.
Once four minutes are up, discard the earl grey tea bags. For every eight ounces, add three teaspoons of lavender simple syrup. Adjust accordingly!

close up of earl grey latte with lavender.

Where can I find lavender buds?

Lavender buds can be found at most health food stores such as Sprouts, Whole Foods, or Thrive. Lavender is also a super easy herb to grow around the home!

Be Sure To Check Out These Other Recipes!

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!

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5 from 2 votes

Earl Grey Latte

This earl grey latte can be made with or without dairy, and it is just so fragrant, delicious, and creamy! It's the perfect pick-me-up that is also very relaxing! Serves two.

Prep Time5 mins

Cook Time4 mins

Total Time9 mins

Course: Beverage

Cuisine: American

Keyword: beverage, caffeine, dairy-free, drinks, earl grey latte, frothy, latte, lavender, milk, relaxing, sweet, syrup, tea

Servings: people

Calories: 224kcal

Author: Savannah McGhee

Cost: $5

Equipment

Milk frother

Ingredients

16 ounces milk we used oat milk, but dairy is fine!
2 earl grey tea bags or two scoops of loose-leafed
4 tablespoons lavender simple syrup adjust accordingly

Lavender Simple Syrup

1/4 cup agave syrup or maple syrup
1/2 cup water
1.5 teaspoons lavender buds

Instructions

Create the lavender simple syrup. In a small saucepan, combine 1.5 teaspoons of lavender buds in addition to 1/4 of a cup of agave or maple syrup. Mix in half a cup of water, and bring to medium-heat.
Let the mixture simmer for about a minute, then turn heat off. Let the syrup sit for about 20 minutes. Once the syrup has cooled, strain the lavender buds out of the syrup using a sieve.In a medium saucepan over low-heat, heat whichever milk you choose.
Be careful not to burn the milk! We used oat milk.Add the earl grey (loose leafed or tea bags) to the warm, but not scorched, milk. Let the tea steep for about four minutes. This allows the tea to truly infuse within the milk.
Once four minutes are up, discard the earl grey tea bags. For every eight ounces, add three teaspoons of lavender simple syrup. Adjust accordingly!

Notes

For additional creaminess, use a milk frother!
If agave or maple syrup are not on hand, any other sweetener will work as long as you are not following a certain diet.
This can easily be doubled for more servings.
Store the lavender syrup in the refrigerator after using!

Nutrition

January 9, 2020 Beverage

How to Make Oat Milk (At Home)

In need of a delicious oat milk recipe to make at home? This dairy-free recipe breaks it down for you in the most simple ways! This recipe is super stress-free and requires very minimal ingredients which are probably already in the pantry!

What You Need For This Oat Milk Recipe

A blender.
Sieve or cheesecloth.
Oats and water.
Salt.
Vanilla extract, cinnamon, and dates. (All optional)

Why is this recipe so great?!

This oat milk recipe is so great because of how easy and versatile it is! Forget the grocery stores, this creamy oat milk recipe is super easy to make within the comfort of your own home. What else? It requires hardly any work!

Oat milk is great for….

Coffee
Cereal or granola
Cooking variations

How To Make Oat Milk Step-By-Step

step by step photos for how to make oat milk with a blender and sieve

Add oats to a medium sized bowl and cover with water. Let the oats soak in the water for about 15 minutes.
Once the oats have finished soaking, discard water and strain the oats making sure to rinse them very well. This allows the oats to absorb water which makes blending them much easier.
Put all ingredients in the blender. Cover with four cups of water and blend. Having a high-speed blender, like Vitamix, really helps, but is not necessary. You may just have to blend the ingredients much longer.
Blend ingredients until really smooth. Add the remainder of water (from the eight cups) and blend again until super smooth and silky. This should create about eight cups.
Once the oat milk has been blended, simply strain the mixture with a sieve or cheesecloth. Be sure to place a bowl or large container underneath one of the two to catch the milk!
You may want to strain your milk more than once – depending on the type of consistency you prefer. Simply store oat milk in the refrigerator, and it will last for about a week! The container should have a top on it.

Tips For How To Make This Recipe

Definitely soak the oats!
Don’t know what to do with the leftover oat “pulp”? Throw it in the compost or use it for smoothies, baking cookies, or body scrubs.
Make sure you have something super fine to strain the milk. This will allow optimal consistency for the milk.

Is oat milk good for me?

Oats are loaded with all types of nutrients such as B vitamins and fiber. Know what else? Oats are GREAT to have if one is lactating! In addition to just being super cost-effective, making oat milk at home is better for the environment, too.

overhead image of oat milk in glass container

What Do We Mean By “Healthy?”

Be Sure To Check Out These Other Dairy-Free 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!

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5 from 1 vote

How to Make Oat Milk

This oat milk is super easy to make and so creamy! This oat milk recipe is the best, and it contains delicious ingredients such as cinnamon, dates, and vanilla extract. With minimal ingredients, this will be in constant rotation!

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Beverage

Cuisine: American

Keyword: blender, dairy-free, easy recipe, how to make oat milk, milk, oat milk recipe, oats, salt, vanilla extract, vegan, vegetarian, water

Servings: people

Calories: 88kcal

Author: Savannah McGhee

Cost: $3

Equipment

Blender
Sieve or cheesecloth

Ingredients

2 cups rolled oats
8 cups water plus more
3 dates pitted
2 teaspoons vanilla extract
1 pinch salt
1 teaspoon cinnamon optional

Instructions

Add oats to a medium sized bowl and cover with water. Let the oats soak in the water for about 15 minutes.Once the oats have finished soaking, strain the oats making sure to rinse them very well.
Once the oats have finished soaking, discard water and strain the oats making sure to rinse them very well. This allows the oats to absorb water which makes blending them much easier. Put all ingredients in the blender.
Cover with four cups of water and blend. Having a high-speed blender, like Vitamix, really helps, but is not necessary. You may just have to blend the ingredients much longer.Blend ingredients until really smooth. Add the remainder of water (from the eight cups) and blend again until super smooth and silky. This should create about eight cups.
Once the oat milk has been blended, simply strain the mixture with a sieve or cheesecloth. Be sure to place a bowl or large container underneath one of the two to catch the milk!
You may want to strain your milk more than once – depending on the type of consistency you prefer. Simply store oat milk in the refrigerator, and it will last for about a week! The container should have a top on it.

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!

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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 17, 2019 Condiment

Vegan Mushroom Gravy

This Vegan Mushroom Gravy is simply incredible and filled with such savory deliciousness. Perfect for mashed potatoes, rice, or preferred protein, this recipe is incredibly easy to make and will have you hooked all year long!

Why is this Vegan Mushroom Gravy so good?

This Mushroom Gravy is terrific because of the huge amounts of flavors that sizzle while being enjoyed.
It’s gluten-free AND vegan.
Super simple to make and HEAVILY aromatic with fresh ingredients.

How do I make this mushroom gravy?

Heat coconut oil over medium heat in a medium saucepan until melted. Sauté garlic, and then stir in mushrooms.
Season with salt and pepper, and simmer until liquid evaporates, about 10 minutes. Stir in the flour, cooking and stirring for about 5 minutes.
Add about 1 cup of vegetable stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme.
Reduce heat to medium-low, and simmer until thickened, about 20-25 minutes, stirring often.

Chef’s Tips

Make sure you get a good amount of browning with the flour and mushrooms while cooking. This adds more flavor to the recipe. 🙂
Always clean your mushrooms with a towel to avoid slippery mushrooms while slicing them!
If wanting to use something other than coconut oil, we suggest using another type of neutral cooking oil such as avocado oil.

Check Out These Other Amazing Recipes!

What Do We Mean By “Healthy?”

I would love to hear if you have tried this Vegan Mushroom Gravy 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

Vegan Mushroom Gravy

Prep Time7 mins

Cook Time30 mins

Total Time37 mins

Course: Side Dish

Cuisine: American

Keyword: delicious, dill sauce, gravy, healthy, mushrooms, vegan

Servings: people

Calories: 185kcal

Author: Savannah McGhee

Cost: $5

Ingredients

16 ounces mushrooms sliced
1 quart vegetable broth or stock
1/4 cup all-purpose flour gluten-free
2 cloves garlic minced
1/4 cup coconut oil melted

Instructions

Heat coconut oil over medium heat in a medium saucepan until melted. Sauté garlic, and then stir in mushrooms. Season with salt and pepper, and simmer until liquid evaporates, about 10 minutes.
Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of vegetable stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly.
Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 20-25 minutes, stirring often.

Nutrition

December 10, 2019 Dairy-Free

Kale and White Bean Soup

This Kale and White Bean soup is totally vegetarian and so delicious. Not only is this recipe incredibly simple while bursting with bright flavors, but it consists of healthy ingredients such as tender kale and white beans. This soup is a winter staple!

What makes this soup delicious?

Simple ingredients.
Light and silky flavors, but with a punch.
Kale, tomatoes, and white beans.

How do I make this kale and white bean Soup?

Mince garlic and chop onion. In a large pot, sauteé onions and garlic until translucent and very fragrant. Add beans.
Cook for about three minutes or so. Add salt and pepper to the mix of beans, onion, and garlic. Stir to combine.
Cup by cup, add the chopped kale. Cook for about two minutes being careful to not overcook. The kale will shrink! Next, add the vegetable broth and diced tomatoes.
Cook the soup for about 20 minutes total!

step by step tutorial for kale and white bean soup

How can I store this soup?

We recommend storing this soup in an airtight container in the refrigerator for 3-4 days. If one would like to freeze, allow soup to cool then transfer to ziploc bags or mason jars. Freeze soup for up to six months. When ready to thaw, simply leave the soup out in room temperature.

close up photo of kale and white bean soup in white bowl with corn bread

Top Tips To Make This Soup

Be sure to NOT overcook the kale. The kale should be tender, but while maintaining a slight crunch.
Canned tomatoes and beans are perfectly OKAY.
This recipe is vegan, but can be made differently if chicken broth is preferred.

Be Sure To Check Out These Other Healthy Recipes!

What Do We Mean By “Healthy?”

I would love to hear if you have tried this Kale and White Bean Soup 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

5 from 5 votes

Kale and White Bean Soup

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: beans, comfort food, cream of chicken soup, creamy dill sauce, easy dill sauce, fall, healthy, kale, plant protein, vegan, vegetarian, winter

Servings: people

Calories: 162kcal

Author: Savannah McGhee

Cost: $5

Ingredients

1 onion chopped
3 cloves garlic minced
2 cans white beans or great northern beans
5 cups kale chopped
4.5 cups vegetable broth
1 can tomatoes diced
1 teaspoon lemon juice

Instructions

Mince garlic and chop onion. In a large pot, sauteé onions and garlic until translucent and very fragrant. Add beans.Cook for about three minutes or so.
Add salt and pepper to the mix of beans, onion, and garlic. Stir to combine. Add lemon juice. Cup by cup, add the chopped kale.
Cook for about two minutes being careful to not overcook. The kale will shrink! Next, add the vegetable broth and diced tomatoes.
Cook the soup for about 20 minutes total!

Nutrition

December 3, 2019 Dairy-Free

Vegan Pecan Pie

Fan of pecan pie? We are, too! We love how easy to make this Vegan Pecan Pie is! Filled with gooey sweetness that covers the most crunchy pecans, ever, this pie is the ultimate vegan dessert for the holidays.

What is so good about this Vegan Pecan Pie?

This pecan pie is sooo good because…

The ingredients are clean in addition to having the most flavorful explosions on the taste buds.
This pie is filled with mostly REAL ingredients. How does that sound?
PLANT based ingredients, only.
It is super easy to make with the most perfect flaky crust.

How to Make this Pecan Pie

step by step instructions for vegan pecan pie.

For the pie crust recipe, click here. You will want to allow your crust to chill at least 30 minutes prior to filling with the pie ingredients.
Preheat oven to 355 degrees Fahrenheit or 179 degrees Celsius.
Roll out the pie crust and transfer it to a 9-inch deep pie pan and crimp the edges. Chill while the oven heats.
Melt coconut oil in saucepan over medium heat.
Add coconut sugar, whisking until smooth. Remove from heat and whisk in maple syrup, vanilla, and salt. Whisk in the flaxseed egg mixture and tapioca flour.
Add pecans and mix evenly until pecans are well coated.
Pour pecan mixture into the chilled pie shell. Top with with an additional layer of pecans. Bake for 25 to 30 minutes. When the center of the pie has less movement, it is finished.
Allow pie to cool on cooled surface for several hours. Chill in refrigerator if necessary.

Recipe Notes

Since this pie does not contain eggs, it will take a while for the pie to solidify.
Be sure to dress your pie crust with a pie crust shield to prevent the crust from burning.
Add the water slowly to the pie dough until holds together.
Let the pie dough sit for at least 30 minutes in the fridge before you roll it out.

Other Recipes You Will Love!

What Do We Mean By “Healthy?”

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

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

overhead shot of pecan pie with serving dish

Print Recipe

Vegan Pecan Pie

This Vegan Pecan Pie is filled with gooey sweetness that covers the most crunchy pecans, ever, this pie is the ultimate vegan dessert for the holidays and super easy to make!

Prep Time45 mins

Cook Time35 mins

Resting Time3 hrs

Total Time4 hrs 20 mins

Course: Dessert

Cuisine: American

Keyword: autumn, best, christmas, dessert, easy recipe, fall, healthy, holidays, pecan pie, vegan, vegan pecan pie

Servings: inch pie

Calories: 506kcal

Author: Savannah McGhee

Cost: $10

Equipment

Pie Shield

Ingredients

6 tablespoons coconut oil
1 1/4 cups coconut sugar
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups pecans halved
2 tablespoons tapioca starch

Vegan Pie Crust

1 1/3 cup all purpose flour
1/2 cup shortening
1/2 teaspoon salt
3-6 tablespoons ice water

Flaxseed Egg Substitution

9 tablespoons water
3 tablespoons flax meal equivalent to 3 large eggs

Instructions

Stir the flour and salt together in a large bowl. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
Slowly add water, a tablespoon at a time, stirring with a fork just until the dough holds together and forms a smooth ball.
Shape the dough into a ball for a single pie crust. Divide dough in half and shape into two balls for a double-crust pie. Flatten into a 1/2-inch thick disk(and wrap in plastic wrap.
Chill 30 minutes or up to 2 days.

Flaxseed Egg Substitution

In a small dish, mix water and flax meal together slowly. Whisk the two ingredients together pretty fast until it creates a congealed texture.

Pecan Pie Filling

Preheat oven to 355 degrees Fahrenheit or 179 degrees Celsius. Roll out the pie crust and transfer it to a 9-inch deep pie pan and crimp the edges.
Chill while the oven heats. Melt coconut oil in saucepan over medium heat.Add coconut sugar, whisking until smooth. Remove from heat and whisk in maple syrup, vanilla, and salt. Whisk in the flaxseed egg mixture and tapioca flour.
Add pecans and mix evenly until pecans are well coated. Pour pecan mixture into the chilled pie shell. Top with with an additional layer of pecans. Bake for 25 to 30 minutes.
When the center of the pie has less movement, it is finished. Allow pie to cool on cooled surface for several hours. Chill in refrigerator if necessary.

Nutrition