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Appetizer

Deviled Eggs

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

close up shot of deviled eggs.

Why This Deviled Eggs Recipe Is So Good!

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

What You Need

  • Paprika
  • Mayonnaise
  • Dijon mustard
  • Lemon juice
  • Eggs

How To Make Deviled Eggs

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

Notes For Deviled Eggs

  • Make sure to place the eggs in the water once it has started to boil.
  • Definitely soak the eggs in ice water to ensure easy peeling.
  • Use dijon mustard for additional flavor!
  • Store the eggs in the refrigerator in an airtight container for up to two days.
overhead shot of deviled eggs on wooden serving platter.

Other Recipes You’ll Love

What do we mean by “healthy”?

Our recipes 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!

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

Print Recipe

Deviled Eggs

These deviled eggs are incredible and so easy to make! Filled with mayonnaise and dijon mustard, these eggs are perfect for any occasion and made in less than 30 minutes!
Prep Time10 mins
Cook Time10 mins
Resting Time5 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, boiled eggs, deviled eggs, easy recipe, eggs, finger foods, healthy recipe, mayonnaise, mustard
Servings: 6 people
Calories: 113kcal
Author: Savannah McGhee
Cost: $4

Ingredients

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

Instructions

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

Nutrition

Calories: 113kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 117mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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.
  1. 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.
  2. 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.
  3. In a medium saucepan over low-heat, heat whichever milk you choose. Be careful not to burn the milk! We used oat milk.
  4. 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.
  5. 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”?

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 share your photos of your creations on Instagram too!

Print Recipe
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: 2 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

Serving: 8ounces | Calories: 224kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 299mg | Sugar: 30g | Vitamin A: 367IU | Calcium: 256mg

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!

close up image of homemade oat milk

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
  1. Add oats to a medium sized bowl and cover with water. Let the oats soak in the water for about 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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”?

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 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!

Print Recipe
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: 8 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

Serving: 8ounces | Calories: 88kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Calcium: 21mg | Iron: 1mg

Easy

Cranberry Chicken Salad

Hosting brunch or luncheon? This cranberry chicken salad recipe is simply amazing with such minimal ingredients. Sweet and tangy due to apples, cranberries, and celery, this recipe is loaded with protein and smooth flavors thanks to tender chicken and mayonnaise.

Ingredients For Cranberry Chicken Salad

  • One apple
  • Celery
  • Lemon juice
  • Dried cranberries
  • Three pounds of boneless and skinless chicken breasts
  • Mayonnaise
  • Dijon mustard
  • Salt and pepper

Why should I make this chicken salad?

This chicken salad should be created because it is the best, ever! Not only does it contain the most simple ingredients, but it is just sooo fulfilling. Not only is it great for lunch for those days at the office, but it is great for any brunch or lunch event. Meal prep? Definitely. Did we mention it is super easy to make?

What can I serve this chicken salad with?

  • This cranberry chicken salad can be served over a bed of greens or by itself.
  • Crackers or croissants are perfect additions to this salad!
  • In the mood for a sandwich? Just stuff this chicken salad between two slices of bread for a hearty pick-me-up!

How To Make Cranberry Chicken Salad

  1. Preheat oven to 350 degrees Fahrenheit or 176 degrees Celsius. Place raw chicken breasts on oiled baking sheet. Once oven has preheated, add the baking sheet to bake chicken for 25-30 mins. Internal temperature of chicken should reach 165 degrees Fahrenheit.
  2. While the chicken cooks, finely chop apple and celery. Set aside. Once chicken has finished cooking, set aside to cool.
  3. Once chicken has cooled, cut chicken into small cubes or desired sizes. Transfer the chicken to a large bowl and mix in the mayonnaise, dijon mustard, lemon juice, salt, and pepper. Adjust seasoning accordingly.
  4. Fold in the apple, celery, and cranberries until well incorporated. Serve immediately or chill in the refrigerator for at least three hours.

How long can I store this chicken salad in the refrigerator?

If stored properly in the refrigerator, this chicken salad will last from three to five days. Remember, discard any raw chicken that has been left out at room temperature for more than two hours.

Check Out These Other Amazing Healthy 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!

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
5 from 3 votes

Cranberry Chicken Salad

This chicken salad is great for meal prep or any brunch! Perfect on a bed of greens or stuffed between a croissant, this chicken salad will really make an everlasting impression. Filled with sweet and tangy flavors, this recipe is definitely a favorite!
Prep Time5 mins
Cook Time30 mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Keyword: apple, chicken, chicken salad, cranberries, healthy, lemon juice, lunch, mayonnaise, meal prep chicken salad, mustard, pepper, salt
Servings: 5 people
Calories: 272kcal
Author: Savannah McGhee
Cost: $12

Ingredients

  • 3 pounds boneless and skinless chicken breasts cooked
  • 1 apple finely chopped
  • 1.5 cup celery finely chopped
  • 2 cups cranberries dried
  • 1 tablespoon lemon juice freshly squeezed
  • 3/4 cups mayonnaise
  • 1 teaspoon dijon mustard

Instructions

  • Preheat oven to 350 degrees Fahrenheit or 176 degrees Celsius. Place raw chicken breasts on oiled baking sheet.
  • Once oven has preheated, add the baking sheet to bake chicken for 25-30 mins. Internal temperature of chicken should reach 165 degrees Fahrenheit. While the chicken cooks, finely chop apple and celery. Set aside.
  • Once chicken has finished cooking, set aside to cool. Once chicken has cooled, cut chicken into small cubes or desired sizes. Transfer the chicken to a large bowl and mix in the mayonnaise, dijon mustard, lemon juice, salt, and pepper.
  • Adjust seasoning accordingly. Fold in the apple, celery, and cranberries until well incorporated. Serve immediately or chill in the refrigerator for at least three hours.

Notes

If preparing a larger batch, just double the recipe. This chicken salad would be great with almonds or grapes, too! 

Nutrition

Serving: 8ounces | Calories: 272kcal | Carbohydrates: 11g | Protein: 1g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 250mg | Potassium: 152mg | Fiber: 3g | Sugar: 7g | Vitamin A: 202IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg

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!

close up image of sweet potato casserole on white plate.

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

  1. Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
  2. 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.
  3. Remove the potatoes from hot water and set aside to cool.
  4. 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.
  5. 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.
  6. 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”?

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!

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: 6 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

Calories: 423kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 65mg | Potassium: 414mg | Fiber: 4g | Sugar: 40g | Vitamin A: 12328IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

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
  1. Preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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”?

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 share your photos of your creations on Instagram too!

Be Sure To Check Out These Other Amazing Salads!

Print Recipe
5 from 1 vote

Brussels Sprouts Salad with Apples and Cranberries

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.
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: 4 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

Serving: 8ounces | Calories: 109kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

Appetizer

Rosemary Roasted Potatoes

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

close up image of rosemary roasted potatoes on white plate with sauce.

What makes this Rosemary Roasted Potatoes recipe so easy?

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

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

Is this recipe healthy?

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

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

Instructions for Rosemary Roasted Potatoes

instructions on how to cook rosemary roasted potatoes
  1. Preheat oven to 400 degrees.
  2. Finely chop fresh rosemary and cut potatoes in quarters.
  3. In a medium bowl, mix the potatoes with oil, salt, pepper, and rosemary.
  4. Transfer the potatoes to a baking sheet and arrange in a single layer.
  5. Bake potatoes for about an hour or until they have a nice “roasted” look. Flip potatoes twice while cooking.
overhead shot of rosemary roasted potatoes on white plate with lemon garlic sauce

Chef’s Tips

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

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

Be Sure Check Out These Other Healthy Recipes!

What do we mean by “healthy”?

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!

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

Print Recipe

Rosemary Roasted Potatoes

This Rosemary Roasted Potatoes recipe is seriously so easy and delicious. This recipe is Whole30 and vegetarian, and it is perfect as a family-friendly addition to any main course!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Keyword: easy recipe, healthy, roasted potatoes, rosemary, side dish, vegetarian, whole30
Servings: 4 people
Calories: 163kcal
Author: Savannah McGhee
Cost: $5

Ingredients

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

Instructions

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

Nutrition

Serving: 8ounces | Calories: 163kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1761mg | Potassium: 703mg | Fiber: 5g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 6mg

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!

close up image of vegan mushroom gravy

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?

  1. Heat coconut oil over medium heat in a medium saucepan until melted. Sauté garlic, and then stir in mushrooms.
  2. Season with salt and pepper, and simmer until liquid evaporates, about 10 minutes. Stir in the flour, cooking and stirring for about 5 minutes.
  3. 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.
  4. 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”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

overhead shot of vegan mushroom gravy

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!

overhead image of vegan mushroom gravy
Print Recipe

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!
Prep Time7 mins
Cook Time30 mins
Total Time37 mins
Course: Side Dish
Cuisine: American
Keyword: delicious, dill sauce, gravy, healthy, mushrooms, vegan
Servings: 4 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

Serving: 6ounces | Calories: 185kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Sodium: 952mg | Potassium: 361mg | Fiber: 1g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

Appetizer

Sausage Stuffed Mushrooms

These stuffed mushrooms are incredibly irresistible and have a compilation of some of the most amazing flavors, ever. Perfect for that next party, complete the course with this amazing appetizer idea! Sausage, garlic, and parmesan are the ingredients that complete this recipe.

How easy is it to make this recipe?

This Sausage Stuffed Mushroom recipe is superrr simple! Because it is such a simple recipe, this recipe includes very minimal ingredients. Did we mention the prep is a breeze? All that is needed for this recipe is a hand (or not), an oven, and two pounds of mushrooms. Sound good?

What makes this recipe so delicious?

  • This stuffed mushrooms recipe is delicious because of the dynamic between sausage and parmesan. Have we mentioned how amazing it is?
  • Not only are mushrooms super delicious, but they tend to be healthy and popular. This recipe makes a perfect “finger food” recipe!
  • The natural earthy flavors of mushrooms are drawn out by the heating elements, thus creating a wonderful world of infinite and savory notes.

How do I make this stuffed mushrooms recipe?

  1. Preheat the oven to 350 degrees Farenheit. In a medium skillet over medium heat, sauteé garlic and onions until translucent and very fragrant.
  2. Add sausage to the medium skillet to join the onions and garlic. Break the sausage up while cooking to allow equal it to cook evenly.
  3. Once the sausage has been fully cooked, transfer to bowl and set aside to cool. Stir in the parmesan cheese, mayonnaise, salt, pepper, and fresh parsley. Combine the ingredients evenly.
  4. Break off the stems of each mushroom. With a small spoon, *gently* scrape out the gills of the mushrooms and any additional stems. Repeat this pattern until all mushrooms have been scraped.
  5. On a baking sheet, gently place each scraped mushroom cap side down. With a scoop *see notes section*, scoop the sausage mixture into each mushroom. Pack evenly to to prevent the mushrooms from tipping over.
  6. Once all of the mushrooms have been stuffed with the sausage mixture, bake the mushrooms for twelve minutes. Garnish with additional fresh parsley.

Chef’s Tips

We definitely recommend cleaning your mushrooms prior to cooking with them. To avoid slippery mushrooms, gently use a dish towel to rub each mushroom clean.

We used a disher to scoop the sausage mixture into the mushrooms. The measurement for this particular recipe is two tablespoons. This amount allows you to create at least 24 stuffed mushrooms!

The majority of the mushrooms we used were whole brown portobello. These mushrooms are a bit bigger than the white, and we noticed that our measurements were a bit too big. Adjust the recipe accordingly.

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.

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 Sausage Stuffed Mushrooms 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 sausage stuffed mushrooms on white plate with parsley
Print Recipe
4 from 1 vote

Sausage Stuffed Mushrooms

These Sausage Stuffed Mushrooms taste incredible! We d
Prep Time15 mins
Cook Time30 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, delicious, easy recipe, holiday recipe, mushrooms, party, sausage, savory
Servings: 24 mushrooms
Calories: 88kcal
Author: Savannah McGhee
Cost: $7.00

Ingredients

  • 1 pound ground sausage fully cooked
  • 3 cloves garlic minced
  • 1/2 cup onion diced
  • 1/4 cup mayonnaise
  • 1/2 cup parmesan shredded or grated
  • 24 mushrooms whole
  • salt
  • pepper
  • parsley for garnishment

Instructions

  • Preheat the oven to 350 degrees Farenheit. In a medium skillet over medium heat, sauteé garlic and onions until translucent and very fragrant.
  • Add sausage to the medium skillet to join the onions and garlic. Break the sausage up while cooking to allow equal it to cook evenly. Once the sausage has been fully cooked, transfer to bowl and set aside to cool.
  • Stir in the parmesan cheese, mayonnaise, salt, pepper, and fresh parsley. Combine the ingredients evenly.Break off the stems of each mushroom. With a small spoon, *gently* scrape out the gills of the mushrooms and any additional stems. Repeat this pattern until all mushrooms have been scraped.
  • On a baking sheet, gently place each scraped mushroom cap side down. With a scoop *see notes section*, scoop the sausage mixture into each mushroom. Pack evenly to to prevent the mushrooms from tipping over.
  • Once all of the mushrooms have been stuffed with the sausage mixture, bake the mushrooms for twelve minutes. Garnish with additional fresh parsley.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 170mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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!

overhead shot of kale and white bean soup with spoons

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?

  1. Mince garlic and chop onion. In a large pot, sauteé onions and garlic until translucent and very fragrant. Add beans.
  2. Cook for about three minutes or so. Add salt and pepper to the mix of beans, onion, and garlic. Stir to combine.
  3. 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.
  4. 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”?

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 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

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!
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: 6 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

Serving: 8ounces | Calories: 162kcal | Carbohydrates: 30g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 732mg | Potassium: 774mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5953IU | Vitamin C: 69mg | Calcium: 166mg | Iron: 4mg