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Appetizer

Glazed Pecans

These Glazed Pecans taste simply amazing, and they are so easy to make! These pecans are covered in delicious flavors such as cinnamon, maple syrup, and brown sugar. This sweet, but healthy recipe is perfect as an appetizer for the holidays or your next party!

white bowl of glazed pecans with wooden spoon.

Why are these Glazed Pecans so good?

  • Stress free cooking and ready in less than 10 minutes!
  • So flavorful all thanks to the amazing profiles of cinnamon, butter, and brown sugar.
  • These pecans are gluten free!
close up of glazed pecans in white bowl.

Are pecans healthy?

Pecans are super healthy and filled with amazing nutrients. We love pecans because they

  • Improve digestion.
  • Boost immunity.
  • Contain anti-inflammatory properties.
  • Are filled with monounsaturated fats to help lower the risk of heart disease.
  • Contain high amounts of plant protein!

How to Make Glazed Pecans – Step by Step

  1. Preheat oven to 350 degrees Fahrenheit or 17 degrees Celsius.
  2. Line cookie sheet with cooking parchment paper. In medium skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
  3. Add pecans and cook for about 3 minutes while stirring constantly, until coated. Spread mixture cookie sheet lined with parchment-paper.
  4. Bake for about 8 minutes, until fragrant and golden brown. Cool pecans completely.
step by step photos of cooking process for glazed pecans.

What are glazed pecans good for?

Glazed Pecans are great for a lot of different things! We LOVE glazed pecans on top of salads or just by themselves ;). Also, we totally think glazed pecans are great as appetizers for parties or the holidays. Crowd favorite, right?

Can I substitute the sweeteners in this recipe?

We have not tried any substitutions, but the sweeteners in this recipe could totally be replaced! Also, if you are wanting to enjoy this while being VEGAN, you could totally replace the butter with coconut oil.

How do I store these glazed pecans?

If anyone manages to have any of these pecans left over, we definitely recommend storing them in a ziploc bag or airtight container.

Overhead photo of glazed pecans in white bowl with wooden spoon.

Be Sure to Check Out These Other 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.

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!

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

Print Recipe

Glazed Pecans

These Glazed Pecans are super easy to make, ready in less than 20 minutes, and perfect for the holidays! This recipe makes a great appetizer for your guests in addition to tasting amazing by itself!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Appetizer
Cuisine: American
Keyword: brown sugar, cinnamon, easy recipe, fall, glazed, healthy, less than 20 minutes, pecans
Servings: 5 people
Calories: 1773kcal
Author: cherylmalik
Cost: $4

Ingredients

  • 2 cups pecans halved
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon salt or just a pinch

Instructions

  • Preheat oven to 350 degrees Fahrenheit or 17 degrees Celsius. Line cookie sheet with cooking parchment paper.
  • In medium skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
  • Add pecans and cook for about 3 minutes while stirring constantly, until coated. Spread mixture cookie sheet lined with parchment-paper.Bake for about 8 minutes, until fragrant and golden brown. Cool pecans completely.

Notes

If vegan, substitute coconut oil for the butter.

Nutrition

Calories: 1773kcal | Carbohydrates: 80g | Protein: 19g | Fat: 165g | Saturated Fat: 27g | Cholesterol: 60mg | Sodium: 2536mg | Potassium: 902mg | Fiber: 20g | Sugar: 55g | Vitamin A: 811IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 5mg

Desserts

Oatmeal Cranberry Cookies

These gluten-free Cranberry Cookies are so divine, chewy, delicious, and filled with amazing flavors! Cookies are a great way to entertain guests (or yourself!). We think cranberries and cinnamon make the best combination, especially for the holidays!

Close up of Oatmeal Cranberry Cookies on white plate.

Why These Cookies Are So Amazing!

  • These cookies are gluten-free!
  • Easy to make!
  • The fact that cranberries and cinnamon are a combination together in this recipe? Yes.
  • Family friendly!

How to Make Oatmeal Cranberry Cookies – Step by Step

  1. Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
  2. Soak cranberries in hot water for about 10 minutes until cranberries are soft.
  3. In a medium bowl, stir together the dry ingredients such as oats, GF flour, cinnamon, baking soda, baking powder, and salt.
  4. In a medium mixing bowl, beat brown sugar and butter together until smooth. In another bowl, whisk together the eggs, maple syrup, and vanilla extract. Combine two mixtures.
  5. Fold in the dry oat mixture into the batter until all ingredients are combined. Stir in the drained cranberries.
  6. Line baking sheet (or more) with parchment paper. Dish out 1 and 1/2 tablespoons of cookie dough onto baking sheet. Press down to flatten the cookie dough so cookies will bake evenly.
  7. If preferred, add additional cranberries to the tops of the smashed cookies. Bake the cookies for 8 minutes or until lightly brown in color. When finished, transfer cookies to a cooling rack.
Step by step photos of Oatmeal Cranberry Cookies.

Are these cookies healthy?

We definitely prefer these cookies over other recipes simple due to the fact it is gluten free. This recipe is great for you if you intend to stay away from gluten!

Can I use regular flour in the cookies?

Yes, regular all purpose flour will still work for these cookies. However, we definitely recommend using GF flour!

How can I store these cookies?

Store these cookies in an airtight container for a couple days on counter, then transfer to refrigerator. Enjoy until there are no more. 🙂

Top Tips to Make Oatmeal Cranberry Cookies

  • Make sure your butter is cold.
  • Definitely soak the cranberries so they will be a bit more tender and flavorful.
  • Be careful not to over cook in the oven! We think these cookies are the best if removed while they have a light golden bottom.
  • You can freeze this cookie dough. Just dish out the individual portions of cookie dough and transfer to baking sheet to freeze. When ready to bake, cookies will need an additional minute or two in the oven.

Be sure to check out these other tasty cookie recipes!

Photo of oatmeal cranberry cookies and milk

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 Oatmeal Cranberry Cookie 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

Oatmeal Cranberry Cookies

These Oatmeal Cranberry Cookies are gluten free, chewy, and filled with cinnamon, cranberries, and everything delicious! Cookies are perfect for the holidays or anytime of the year, and we love how easy this recipe is!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: baking, cookies, cranberries, dessert, easy recipe, fall, gluten-free, holidays, winter
Servings: 16 cookies
Calories: 2973kcal
Author: Savannah McGhee
Cost: $5

Ingredients

  • 1 cup cranberries dried
  • 2 eggs
  • 1 cup all purpose flour gluten free
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups oats
  • 1/2 cup butter cold
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract

Instructions

  • In a small bowl, soak the cranberries in hot water for 10 minutes or until cranberries are soft. Preheat oven to 275 degrees Fahrenheit or 190 degrees Celsius.
  • In a medium bowl, stir together the dry ingredients such as oats, GF flour, cinnamon, baking soda, baking powder, and salt. In a medium mixing bowl, beat brown sugar and butter together until smooth.
  • In another bowl, whisk together the eggs, maple syrup, and vanilla extract. Combine two mixtures. Fold in the dry oat mixture into the batter until all ingredients are combined. Stir in the drained cranberries.
  • Line baking sheet (or more) with parchment paper. Dish out 1 and 1/2 tablespoons of cookie dough onto baking sheet. Press down to flatten the cookie dough so cookies will bake evenly.
  • If preferred, add additional cranberries to the tops of the smashed cookies. Bake the cookies for 8 minutes or until lightly brown in color. When finished, transfer cookies to a cooling rack.

Notes

If you want a crispier cookie, then bake longer for an additional 3 minutes.

Nutrition

Calories: 2973kcal | Carbohydrates: 456g | Protein: 46g | Fat: 109g | Saturated Fat: 61g | Cholesterol: 244mg | Sodium: 3130mg | Potassium: 1688mg | Fiber: 34g | Sugar: 179g | Vitamin A: 2896IU | Vitamin C: 13mg | Calcium: 487mg | Iron: 17mg

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

Easy

Mushroom Stoganoff

This Mushroom Stroganoff has such amazing flavors of garlic, mushrooms, and and onions. Vegetarian, gluten free, and super easy to make for weeknight meals, your family will really be crazy about this recipe! So delicious!

There is nothing quite like the delicious aromas of creamy stroganoff, especially when it is filled with the most wonderful flavors of cooked garlic.

Really, there is hardly anything out there that screams “comfort meal” more than this Mushroom Stroganoff. And it’s vegetarian? Get out of town.

Why is this Mushroom Stroganoff amazing?

This vegetarian Stroganoff is amazing because…

  • It has incredible flavors!
  • There is such an easy preparation for this recipe.
  • The ingredients are HEALTHY.
  • It is ready in less than 30 minutes!
  • It is gluten-free!

How to Make this Mushroom Stroganoff Recipe

  1. Cook egg noodles according to package – about 8 minutes. Add a pinch of salt in the hot water with noodles. Drain the noodles and rinse with cold water. Set aside.
  2. Over medium heat, melt butter in a large skillet. Add the diced onions and minced garlic. Saute the onions and garlic until softened and translucent.
  3. Add the sliced mushrooms into the skillet with onions and garlic. Cook the mushrooms for about 7 minutes or until soft. Set aside
  4. In the same skillet, stir in the vegetable broth and bring to boil. Reduce broth until 1/3 of a cup has been reduced. Reduce the heat to low. Remove pan from heat and stir in the sour cream and flour.
  5. Mix in the mushrooms, onions, and garlic and return the mixture to heat. Stir all ingredients and cook until sauce thickens. Stir in parsley and season with salt and pepper as needed.
  6. Serve over cooked egg noodles. Garnish with more parsley. Enjoy!

How long can I enjoy this vegetarian Mushroom Stroganoff?

One can enjoy the leftovers anywhere between three and four days. Just store in an airtight container in the fridge and enjoy at your convenience!

Do I have to use egg noodles?

You don’t HAVE to use egg noodles, but it is highly recommended due to the awesome textures and flavors egg noodles have to offer. These noodles are super easy to find at most grocery stores.

Tips to Make Mushroom Stroganoff

  • Make sure to not overcook the mushrooms! The mushrooms do not need to be soggy, and it is great for them to still have a bit of crunch to them.
  • Use fresh parsley for the most flavorful profiles!
  • You could definitely substitute plain yogurt for the sour cream. Just add a bit more salt.

Be Sure to Check Out our Other Spectacular 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.

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

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

Bowl of mushroom stroganoff in white bowl with egg noodles and fresh parsley
Print Recipe

Mushroom Stroganoff

This Mushroom Stroganoff is vegetarian, gluten-free, and just so delicious. Ready in less than 30 minutes, you will love this recipe for any night of the week!
Prep Time1 hr 10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: creamy, egg noodles, gluten-free, healthy, mushrooms, stroganoff, vegetarian
Servings: 6 people
Calories: 334kcal
Author: Savannah McGhee
Cost: $5

Ingredients

  • 2 cloves garlic minced
  • 1 large onion diced
  • 1 1/2 cups sour cream
  • 1/4 cup parsley finely chopped
  • 8 ounces egg noodles cooked according to package
  • 3 tablespoons butter
  • 1 3/4 cups vegetable broth
  • 3 tablespoons All Purpose gluten free flour
  • 16 ounces portobello mushrooms thinly sliced

Instructions

  • Cook egg noodles according to package – about 8 minutes. Add a pinch of salt in the hot water with noodles. Drain the noodles and rinse with cold water. Set aside.
  • Over medium heat, melt butter in a large skillet. Add the diced onions and minced garlic. Saute the onions and garlic until softened and translucent.Add the sliced mushrooms into the skillet with onions and garlic. Cook the mushrooms for about 7 minutes or until soft. Set aside.
  • In the same skillet, stir in the vegetable broth and bring to boil. Reduce broth until 1/3 of a cup has been reduced. Reduce the heat to low. Remove pan from heat and stir in the sour cream and flour.
  • Mix in the mushrooms, onions, and garlic and return the mixture to heat. Stir all ingredients and cook until sauce thickens. Stir in parsley and season with salt and pepper as needed. Serve over cooked egg noodles.
  • Garnish with more parsley. Enjoy!

Nutrition

Calories: 334kcal | Carbohydrates: 35g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 381mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 913IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 1mg

Easy

Crockpot Cabbage

This Crockpot Cabbage recipe is seriously so delicious and smells amazing while you cook it in the Crockpot all day. If you are searching for a family friendly recipe to prepare on a weeknight, then this recipe is just for you!

Two speckled bowls filled with crockpot cabbage and topped with bacon and parsley next to crockpot with forks.

What is so great about this cabbage recipe?

This Crockpot Cabbage recipe is incredible because of how flavorful and low maintenance it is. Perfectly prepared in the slow cooker, you will truly enjoy how minimal this recipe is.

With just a handful of ingredients, you will be able to quickly prepare this healthy recipe for a weeknight or weekend dinner. Bacon and cabbage? Yes, please!

close up image of crockpot cabbage with bacon

How to Make this Crockpot Cabbage Recipe – Step by Step

  1. Dice 6 slices of bacon. In a large skillet, saute diced bacon until crispy. Remove from pan and place on plate. Add diced onions and minced garlic, saute until translucent. Remove from heat.
  2. Chop cabbage and place in Crockpot. Combine onions, garlic, and bacon in Crockpot with cabbage. Pour in the broth. Combine.
  3. Cook on “high” for two hours or until cabbage is perfectly tender. Season with salt and pepper as needed
Step by step photos to make crockpot cabbage

Can I refrigerate the leftovers?

Yes! Absolutely! This Crockpot Cabbage recipe can be refrigerated for up to 3-5 days. As time goes on, the flavors will get EVEN better! Feel free to fry up some additional bacon for your leftover cabbage.

Chef’s Tips

  • Make sure your bacon is fully cooked prior to adding in the Crockpot. You will get the best flavor and texture by frying beforehand.
  • If you cannot cook this recipe in the Crockpot on “high” for 2 hours, then cook on low for about 8 hours. Make sure you stir occasionally.
  • Store in airtight container in fridge for 3-5 days.
  • Keep it vegetarian by omitting the bacon!
white speckled bowl of crockpot cabbage with bacon on top.

What can I serve with this cabbage?

A variety of foods can be served with this recipe, such as:

  • Potatoes
  • Asparagus
  • Cornbread
  • Green beans

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 Crockpot Cabbage recipe – do leave me a star rating and comment down below!

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

speckled bowl filled with crockpot cabbage and bacon next to crockpot.
Print Recipe
5 from 1 vote

Crockpot Cabbage

This Crockpot Cabbage is so delicious and easy to make. You will love how easy and fragrant this recipe is when you cook it for weeknight or weekend meals! Not only is this recipe healthy, but your family will love it, too! Ready in no time!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: cabbage, crockpot cabbage, easy recipe, family friendly, healthy recipe, slowcooker recipe
Servings: 6
Calories: 126kcal
Author: Savannah McGhee
Cost: $5

Equipment

  • Crockpot

Ingredients

  • 6 slices bacon diced and crisped
  • 1 white onion chopped
  • 5 cloves garlic minced
  • 1/2 head green cabbage chopped
  • 2 cups broth chicken or vegetable
  • salt
  • pepper

Instructions

  • In a large skillet, saute diced bacon until crispy. Remove from pan and place on plate. Add onions and garlic, saute until translucent. Remove from heat.
  • Chop cabbage and place in Crockpot. Combine onions, garlic, and bacon in Crockpot with cabbage. Pour in the broth. Combine.
  • Cook on "high" for two hours or until cabbage is perfectly tender. Season with salt and pepper as needed.

Notes

Saute bacon prior to placing in the Crockpot for additional flavor.

Nutrition

Calories: 126kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 474mg | Potassium: 209mg | Fiber: 2g | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 30mg | Calcium: 39mg | 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.

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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.
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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.

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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

Easy

Low Carb Chili

This Low Carb Chili is out of this universe amazing and super easy to make! With very little work and ingredients, this recipe will earn your kitchen some bonus points for being made in less than 30 minutes and tasting so good! Low carb, keto, Whole30, and paleo, too.

Low Carb Chili in a pot and bowl with sour cream, shredded cheese, cilantro, and green onions.

If you are looking for a chili recipe without the beans, then this is for you! This Low Carb Chili is so perfect for weeknight dinners, meal prepping and planning, and any time of the year! We are in love with all of the robust and tender flavors thanks to onions and garlic this recipe has to offer.

Why This Low Carb Chili Is So Good!

  • It is super flavorful and has unique flavors thanks to cumin, chili powder, garlic, and chipotle peppers.
  • This chili is not overwhelmingly spicy, and it’s healthy!
  • This recipe is super easy to make, and it is so family friendly.
  • It only has 5g net carbs, making it keto friendly.

How To Make This Chili Recipe – Step by Step

  • In a large pot or dutch oven, saute onions and garlic under medium heat. Add ground beef.
  • Break up the ground beef as it cooks, and cook until browned. Drain fat from pot once it is finished.
  • Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt. Stir. Place two chipotle peppers in chili for flavor.
  • Bring all ingredients to a boil and reduce to a simmer. Simmer for at least 20 minutes, and take chipotle peppers out prior to serving.
  • Garnish chili with toppings of choice such as shredded cheese, sour cream, cilantro, avocado, tortilla strips, or green onions.
Step by step photos of low carb chili.

What makes this recipe low carb?

What makes this recipe low carb is the fact it does not contain any beans. Different types of beans contain various carbohydrate contents, but the numbers are all pretty high. A tablespoon of kidney beans is equal to 110g of carbohydrates. Can you believe that?!

Because this chili has only 5g net carbs, it’s keto friendly as well.

Does this low carb chili freeze well?

Absolutely! Just stick it in an airtight storage container or heavy-duty freezer bag and freeze away! If you are placing chili in a bag, make sure you freeze the chili flat to ensure better storage organization. When you are ready to thaw the chili, simply place frozen chili in a bowl. How nice it is to be able to grab a precooked meal from the freezer! I think we all enjoy that!

Tips to Make Low Carb Chili

  • Make sure you are buying organic grass-fed beef.
  • 145 degrees is the proper temperature for cooked beef.
  • Make this recipe dairy-free by omitting the cheese and/or sour cream.
  • Make sure you take the chipotle peppers out of the chili prior to serving.

Be Sure to Check Out These Other Amazing 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.

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

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

Bowl and pot of low carb chili with cilantro, cheese, sour cream, and jalapeno.
Print Recipe
5 from 12 votes

Low Carb Chili

This Low Carb Chili is SUPER easy to make, and it is ready in less than 30 minutes! Not only does this recipe contain flavorful ingredients, but it has just the right amount of spice, too. Whole30, paleo, low carb, keto.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: delicious, easy recipe, fall, healthy, low carb, low carb chili, paleo, weeknight dinner, whole30, winter
Servings: 8 people
Calories: 330kcal
Author: cherylmalik
Cost: $12

Ingredients

  • 2 pounds ground beef organic grass-fed
  • 1/2 onion onion finely chopped
  • 8 cloves garlic finely minced
  • 28 ounces diced tomatoes in a can, with liquid
  • 1/4 cup tomato paste
  • 1/4 cup chili powder
  • 2 tablespoons cumin
  • 1 tablespoon salt kosher
  • 1 teaspoon pepper
  • 3/4 cup beef broth
  • 2 chipotle peppers canned
  • 1 can jalapenos

Instructions

  • Finely dice onions and mince garlic. In a large pot or dutch oven, saute onions and garlic under medium heat. Add ground beef.
  • Break up the ground beef as it cooks, and cook until browned. Drain fat from pot once it is finished. Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt.
  • Stir. Place chipotle peppers in chili for flavor. Bring all ingredients to a boil and reduce to a simmer.
  • Simmer for at least 20 minutes, and take chipotle peppers out prior to serving. Garnish chili with toppings of choice.

Nutrition

Serving: 8ounces | Calories: 330kcal | Carbohydrates: 9g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1111mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 5mg

Easy

Pork Chops with Apples

Pork chops with apples and mashed potatoes on pink plate.

These Pork Chops with Apples are so good! This recipe will have savory, but sweet fragrances dancing throughout the home. Not only is this pork chop recipe super simple, but it also comes with a delicious tasting butter sauce filled with shallots. This recipe is totally family friendly, too!

This fragrant filled dish is sure to be a winner in personal homes. These Pork Chops with Apples are first pan seared on the stove top, then roasted in the oven to create a delicate, but crispy texture. Not only is this recipe a piece of cake, but it is SO delicious, too.

Why is this recipe is great?

  • These Pork Chops with Apples are tender, juicy, savory, but sweet.
  • Super easy to maintain as this recipe uses one pan to cook everything in.
  • This recipe is super versatile as it can be paired with mashed potatoes, rice, or by itself.
  • Juicy and sweet apples release a ton of juices to naturally moisten the pork chops in a delicate flavor.
  • Healthy-ish!

How do I make this recipe?

Step by step instructions for pork chops with apples.

This recipe is super easy to make! Join us to jump into a world of flavor.

  • Preheat oven to 400 degrees.
  • Heat a neutral oil in oven safe pan over medium heat. Generously, season both sides of pork chops with salt and pepper.
  • Place pork chops in pan. Sear on each side between 4-6 minutes until meat is golden color of choice.
  • After meat has reached preferred choice of color, transer pork chops to the oven. Bake pork chops for 8 minutes or until internal temperature reaches 145 degrees Fahrenheit.
  • After the pork chops are finished baking in the oven, simply remove them from skillet with tongs and transfer to plate. Return skillet to stove top to saute apples.
  • Place sliced apples in skillet, and saute until apples are soft. Transfer apples to a plate. Melt one tablespoon of butter and add shallots, then saute shallots until they reach a translucent color.
  • Deglaze your skillet with white wine and apple cider. Reduce until half of the liquid is removed. Remove from heat.
  • Whisk in one more tablespoon of butter, and replace the apples and pork chops back to the skillet. Serve apples over pork chops while making sure to coat the pork in the juices.
  • Serve Pork Chops with Apples over a bed of mashed potatoes or rice. This recipe can also be served by itself.
Pork chops with apples recipe with mashed potatoes.

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Chef’s Tips

  1. Be sure to not overcook your pork chops. An internal temperature of 145 degrees Fahrenheit or 62 degrees Celsius is essential for this pork recipe.
  2. Use an oven mitt for transferring pan in and out of oven.
  3. For a more tender pork chop, sear for only 4 minutes on each side.

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 chicken tostada recipe – do leave me a star rating and comment down below!

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

Pork Chops with Apples served on top of mashed potatoes with sage and shallot apple sauce.
Print Recipe

Pork Chops with Apples

This Pork Chops with Apples recipe is out of this world amazing! Filled with so much flavor thanks to shallots, apples, and a delicious pan sauce, you will certainly have your taste buds kicking. This recipe is made in one pan, and is super easy to make!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Course
Cuisine: American
Keyword: delicious, easy skillet recipe, healthy recipe, one pan recipe, pan seared, perfect, pork chops with apples recipe
Servings: 4 people
Calories: 393kcal
Author: cherylmalik
Cost: $8

Ingredients

  • 4 pork chops bone in
  • 1/2 cup shallots diced
  • 1 cup white wine
  • 2 stems fresh sage
  • 2 tablespoons butter divided
  • 3 apples cored and sliced
  • 1/2 cup apple cider plus two tablespoons

Instructions

  • Preheat oven to 400 degrees.Heat a neutral oil in oven safe pan over medium heat. Generously, season both sides of pork chops with salt and pepper.
  • Place pork chops in pan. Sear on each side between 4-6 minutes until meat is golden color of choice. After meat has reached preferred choice of color, transer pork chops to the oven. Bake pork chops for 8 minutes or until internal temperature reaches 145 degrees Fahrenheit.
  • After the pork chops are finished baking in the oven, simply remove them from skillet with tongs and transfer to plate. Return skillet to stove top to saute apples. Place sliced apples in skillet, and saute until apples are soft.
  • Transfer apples to a plate. Melt one tablespoon of butter and add shallots, then saute shallots until they reach a translucent color.Deglaze your skillet with white wine and apple cider. Reduce until half of the liquid is removed. Remove from heat.
  • Whisk in one more tablespoon of butter, and replace the apples and pork chops back to the skillet. Serve apples over pork chops while making sure to coat the pork in the juices. Serve Pork Chops with Apples over a bed of mashed potatoes or rice. This recipe can also be served by itself.

Notes

Garnish finished Pork Chops with Apples with a fresh herb like sage. 
If one cannot ingest alcohol, substitute chicken stock for wine.
Be careful not to overcook the pork chops. 

Nutrition

Calories: 393kcal | Carbohydrates: 24g | Protein: 29g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 120mg | Potassium: 718mg | Fiber: 3g | Sugar: 18g | Vitamin A: 249IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg