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June 18, 2020 Asian

Chick-fil-A Coleslaw

This copycat Chick-fil-A coleslaw recipe is the perfect addition to your next barbecue. Light, fresh, and a little sweet, this recipe is absolutely delicious on barbecue, in sandwiches, or as a refreshing side. Easy vegan option, too!

Overhead of bowl of Chick-fil-A coleslaw

What You’ll Need To Make This Recipe

Coleslaw mix
Mayonnaise
White vinegar
Dry mustard
Kosher salt
Sugar or sugar substitute

How To Make Chick-fil-A Coleslaw

Whisk together all the ingredients except the coleslaw mix in a large mixing bowl until the mixture is smooth

Add the coleslaw mix to the mayo mixture.

Fold everything over until the coleslaw is completed coated.

Cover and chill in the fridge at least 2 hours before serving.

Top Tips For Making

  • If you have time, refrigerate your coleslaw overnight. This helps all the flavors really marinate into the coleslaw mix.
  • To make vegan coleslaw, use vegan mayo.
  • Instead of sugar, you can easily use a granulated sugar substitute, like Swerve or erythritol.

What Do We Mean By “Healthy?”

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

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

Close-up of a bowl of Chick-fil-A coleslaw

More Easy Recipes

  • Keto Fries
  • Cucumber Salsa
  • Crockpot Spinach Artichoke Dip
  • Air Fryer Mozzarella Sticks
  • Mango Habanero Wings

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Chick-Fil-A Coleslaw

Prep Time5 mins
Total Time5 mins
Servings: 8 servings
Calories: 245kcal
Cost: $1

Ingredients

  • 2 (14-ounce) bags shredded coleslaw mix
  • 1 cup mayonnaise
  • 1/4 cup granulated sugar or granulated sugar substitute
  • 4 teaspoons white vinegar
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon kosher salt

Instructions

  • Whisk together all the ingredients except the coleslaw mix in a large mixing bowl until the mixture is smooth.
  • Add the coleslaw mix to the mayo mixture. Fold everything over until the coleslaw is completed coated. Cover and chill in the fridge at least 2 hours before serving.

Notes

  • Chill: At least 2 hours to overnight.
  • Vegan: Use vegan mayo.
  • Sugar substitutions: Use a granulated sugar substitute, like Swerve or erythritol.

Nutrition

Calories: 245kcal | Carbohydrates: 13g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 268mg | Potassium: 174mg | Fiber: 2g | Sugar: 11g | Vitamin A: 115IU | Vitamin C: 36mg | Calcium: 42mg | Iron: 1mg | Net Carbs: 11g

June 16, 2020 Dairy-Free

White Bean Salad

This fresh, fragrant salad is the perfect side for your next barbecue! With wholesome beans, sweet tomatoes, and tangy lemon juice, dijon mustard, and red wine vinegar, this white bean salad is sure to be a hit. Naturally vegan, gluten free, and dairy free.

White bean salad in a bowl

What You’ll Need To Make This Recipe

White beans
Tomato
Onion
Parsley
Lemon juice
Olive oil
Red wine vinegar
Dijon mustard
Salt and pepper

How To Make White Bean Salad

Rinse the beans really well and place them in a medium-sized bowl.

Dice the tomato and onion into pieces that are about the same size as the beans.

Chop up the parsley roughly.

Whisk together the dressing ingredients.

Add everything to the beans and gently mix.

Top Tips For Making

  • We used a white onion for our salad, but you can definitely try a red one. Red onions are a little sweeter and also great raw!
  • If your tomato isn’t at peak ripeness, you can either add a little pineapple juice to help mimic the acidity of a ripe tomato, or you can salt your slices and let them sit out for about 30 minutes.
  • If you are a strict gluten free diet, make sure your dijon mustard doesn’t contain any wheat or wheat by-products.

What Do We Mean By “Healthy?”

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

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

Close-up of white bean salad in a bowl

More Delicious Vegan & Vegetarian Recipes

  • Keto Fries
  • Cucumber Salsa
  • Garlic Butter Parsley Potatoes (Vegan Option)
  • Vegan Cookie Dough
  • Homemade Pickles

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

White Bean Salad

This fresh, tangy salad is the perfect side for summer barbecues.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: easy side, lemon juice, no cooking
Servings: 6 servings
Calories: 106kcal
Cost: $2

Ingredients

  • 1 (14-ounce) can cooked white beans
  • 1 tomato
  • 1/2 onion
  • 1/4 cup parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Rinse beans and place in medium size bowl.
  • Chop tomato and onion into pieces about the size of beans. Chop parsley roughly.
  • For dressing: Whisk together oil, vinegar, lemon juice, and mustard.
  • Add everything together and mix gently.

Notes

  • Onion: We used white onion, but you can sub with a red.
  • Tomatoes: If your tomatoes aren’t flavorful enough, add a little pineapple juice or salt slices of tomatoes and let sit out for 30 minutes.
  • Gluten free: Ensure dijon mustard is gluten free.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 376mg | Fiber: 4g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 2mg | Net Carbs: 12g

May 28, 2020 Appetizer

Keto Fries

These fries will be the best fries you ever ate on keto, or maybe ever! Salty, garlicky, and wonderfully crispy, you won’t believe that they’re low in net carbs and perfectly delicious, whether you’re on keto or not.

Fries on a plate with a side of ranch

What You’ll Need To Make Keto Fries

Rutabagas – About 1/3 lower in net carbs than potatoes, rutabagas make fries that taste like the perfect combo of regular fries and sweet potato fries.
Avocado oil – A neutral oil like avocado lightly flavors the fries without making them too greasy.
Paprika and garlic salt
– These seasonings help add a kick of flavor to the fries. Don’t skip them!
Sea salt and black pepper

How To Make This Recipe

  1. Preheat your oven to 400º F.
  2. Peel the rutabagas and slice them into sticks about 1/4 inch wide each. (See the top tips for how to cut a rutabaga!)
  3. Toss the rutabaga fries with the oil and seasonings in a large bowl.
  4. Place an oven-safe baking rack on top of a large cookie sheet. Arrange the fries on the rack in a single layer, leaving some space between each one.
  5. Bake for 40-50 minutes, or until the fries are crispy. If the fries are not crispy enough, switch the oven to broil for a few minutes at the end of the cook time.
Instructions for keto fries

Top Tips For Making

  • Rutabagas are tough to cut, so we recommend using a sharp knife, in particular a butcher knife. Sharp knives have way less chance of slipping and cutting you, and you don’t need to apply as much pressure to cut through the rutabaga’s tough skin. This post has some great tips for cutting a rutabaga.
  • Don’t skimp on the seasoning! Like potatoes, rutabagas have a light, mild flavor on their own and primarily get their flavor from the spices added.
  • These fries are delicious with our Whole30 dump ranch, Whole30 ketchup, honey mustard, or any other condiment you like with fries!

What Do We Mean By “Healthy?”

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

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

Close up of rutabaga fries

More Delicious Recipes

  • Zucchini Salad
  • Keto Broccoli Salad
  • Instant Pot Chickpeas (No Soak!)
  • Avocado Chips

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Keto Fries

These unbelievably delicious fries are the perfect keto snack.
Servings: 4 servings
Calories: 193kcal
Cost: $2

Ingredients

  • 2 medium rutabagas
  • 1/4 cup avocado oil
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 400º F.
  • Peel rutabagas and slice into sticks about 1/4 inch wide each.
  • Toss fries with avocado oil, garlic salt, paprika, salt, and pepper in a large bowl.
  • Place an oven-safe baking rack on top of a large cookie sheet. Arrange ries on rack in a single layer, leaving some space between each one.
  • Bake for 40-50 minutes, or until the fries are crispy. If the fries are not crispy enough, switch the oven to broil for a few minutes at the end of the cook time.

Notes

  • Cutting rutabagas: Be sure to use sharp, large knife. This post has some great tips for cutting a rutabaga.
  • Condiment ideas: Whole30 dump ranch, Whole30 ketchup, honey mustard

Nutrition

Calories: 193kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 1186mg | Potassium: 589mg | Fiber: 5g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 48mg | Calcium: 83mg | Iron: 1mg | Net Carbs: 12g

May 21, 2020 Dairy-Free

French Green Lentils

This recipe for French green lentils is so easy – basically just set it and forget it! Just three ingredients and NO soaking, and you have tender, deliciously seasoned lentils that are a great side or perfect for adding to other recipes.

Bowl of French green lentils with a spoon

French green lentils, or “lentils du Puy,” are a smaller, darker type of your typical green lentils, and just as delicious. This incredibly easy recipe uses only garlic to flavor them, yet is rich and perfectly seasoned. There’s no need to add anything else!

Lentils are small and cook quickly, meaning there is no need to soak them before cooking, like with other legumes. They are the perfect addition to your list of pantry staples.

What You’ll Need To Make This Recipe

French green lentils – You can use other types of lentils, but they have different cooking times (check out the times down below).
Water
Garlic cloves

How To Make French Green Lentils

  1. Wash the lentils in a mesh strainer. Make sure to take out any small stones or any lentils that look like they might have gone bad.
  2. After washing, add the lentils with some water and the garlic to a medium pot. Bring everything to a boil. Reduce the heat so that everything simmers gently and cover with a lid. Cook for about 20-30 minutes, or until the lentils are nice and tender. After they’ve cooked, drained the lentils and remove the garlic.

Top Tips For Making

  • The lentils can overcook, so keep an eye on them, especially after the first 15 minutes.
  • You can store cooked lentils for 4-5 days in an airtight container in the fridge. You can also freeze them for up to 4 months.
  • If you’d like, you can also add a couple bay leaves to the pot while cooking.

Cook Times For Different Lentils

  • Black lentils: 25-30 minutes
  • Brown lentils: 20-25 minutes
  • Green lentils: 18-20 minutes

What Do We Mean By “Healthy?”

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

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

Close-up on French green lentils

More Easy, Healthy Recipes

  • Air Fryer Chicken Legs
  • Easy Tuna Salad
  • Homemade Pickles
  • Instant Pot Broccoli
  • Instant Pot Chickpeas (No Soak!)

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Bowl of French green lentils with a spoon
Print Recipe

French Green Lentils

Prep Time3 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: 3 ingredients, pantry staples, vegetables
Servings: 4 servings
Calories: 161kcal
Cost: $0.50

Ingredients

  • 1 cup French green lentils
  • 4 cups water
  • 2 cloves garlic smash

Instructions

  • Wash the lentils in mesh strainer. Remove any small stones or lentils that have gone bad.
  • Add water, garlic, and lentils to medium pot and bring to a boil. Reduce heat and gently simmer. Cover and cook for 20-30 minutes, or until lentils are tender. When done cooking, drain lentils and remove garlic.

Notes

  • Note: Keep an eye on lentils as they can overcook.
  • Storage: Store cooked lentils for 4-5 days in an airtight container in the fridge or freeze for up to 4 months.
  • Seasoning option: Add a couple bay leaves to pot when cooking.

Nutrition

Calories: 161kcal | Carbohydrates: 28g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 430mg | Fiber: 14g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg | Net Carbs: 14g

May 19, 2020 Condiment

Homemade Taco Sauce

This taco sauce made from scratch is so easy, yet tastes just as flavorful as the sauce you get at your favorite Mexican restaurant. Perfect on tacos, enchiladas, burritos, or in salads, and made with ingredients you probably already have in your pantry, you will never go back to store-bought taco sauce again!

Jar of homemade taco sauce

This super easy taco sauce is made with just a couple cans of tomato sauces and a handful of spices. We love this sauce on homemade tacos, taco salads, frozen burritos, and even scrambled eggs. This recipe makes enough sauce to last you awhile, so pour it in a jar and enjoy zesty, spicy sauce with all your Mexican food. It’s way cheaper (and tastier) than the store-bought kind, too!

What You’ll Need To Make This Recipe

Canned tomato sauce
Water
White vinegar
Cumin
Garlic powder
Onion powder
Granulated white sugar
Chili powder
Paprika
Salt
Cayenne pepper

How To Make Homemade Taco Sauce

  1. Add all the ingredients to a saucepan over medium heat. Stir everything to combine.
  2. Bring the sauce to a boil, and then reduce the heat to low. Let it simmer for about 20 minutes or until it has thickened a little. Once the sauce is thick, remove the saucepan from the heat. Let it cool completely before serving.
  • Ingredients for homemade taco sauce
  • Taco sauce cooking in a skillet

Top Tips For Making

  • Add a little more cayenne pepper to taste if you like your taco sauce extra spicy.
  • You can also swap out the sugar for another granulated sweetener, like Swerve.

What Do We Mean By “Healthy?”

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

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

A spoonful of taco sauce being poured into a jar

More Delicious Mexican Recipes

  • Cucumber Salsa
  • Crockpot Queso Dip
  • Mexican Stuffed Peppers
  • 8 Can Taco Soup
  • Healthy Mexican Chicken Meal Prep

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Jar of homemade taco sauce
Print Recipe

Homemade Taco Sauce

This easy taco sauce tastes just as flavorful as the sauce you get at your favorite Mexican restaurant.
Prep Time1 min
Cook Time20 mins
Course: condiment
Cuisine: Mexican
Keyword: easy sauce, spicy, under 30 minutes
Servings: 12 servings
Calories: 16kcal
Cost: $1

Ingredients

  • 2 (8-ounce) cans tomato sauce
  • 2/3 cup water
  • 2 tablespoons white vinegar
  • 1 tablespoon cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Instructions

  • Add all ingredients to a saucepan over medium heat and stir to combine.
  • Bring to a boil, and then reduce heat to low. Let simmer 20 minutes or until thickened. Once thick, remove saucepan from the heat. Let cool completely before serving.

Notes

  • Spicier sauce: Add more cayenne pepper to taste
  • Sugar: Can substitute another granulated sweetener, such as Swerve

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg | Net Carbs: 2g

May 14, 2020 Appetizer

Cucumber Salsa

Light, refreshing, and super crunchy, this salsa is the perfect Mexican-inspired dip or taco topping. Made with fresh veggies, jalapenos, onion, and seasoned with garlic and a splash of lime juice, we are in love with this easy salsa.

Cucumber salsa in a bowl surrounded by chips

This recipe uses simple ingredients, but is so flavorful and lightly spicy. Chopped cucumber, bell pepper, tomatoes, and red onion seasoned with garlic, cilantro, lime juice, and cilantro make a light but delicious salsa. We love this cucumber salsa recipe with tortilla chips, tacos, and Mexican bowls.

What You’ll Need To Make This Recipe

Cucumbers
Green bell pepper
Tomatoes
Jalapeno
Red onion
Garlic cloves
Lime juice
Cilantro
Garlic salt
Olive oil
Ground black pepper

How To Make Cucumber Salsa

  1. Add the veggies, garlic, and cilantro to a medium bowl and combine.
  2. In a separate bowl, whisk together the rest of the ingredients. Pour the liquid over the veggies and stir until the salsa is combined.
  • Ingredients for cucumber salsa
  • Salsa dressing in a bowl

Top Tips For Making

  • This salsa is best chilled, so pop it in the fridge prior to eating.
  • For a spicier salsa, leave the seeds in the jalapeno. If you prefer a milder salsa, use only half a jalapeno.
  • To make an even easier dip, prep the veggies and dressing ahead of time and store in the fridge, then mix the salsa together right before eating.

More Delicious Party Food

  • Loaded Baked Potato Dip
  • Crockpot Queso Dip
  • Crockpot Spinach Artichoke Dip
  • Air Fryer Mozzarella Sticks
  • Mango Habanero Wings

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Cucumber Salsa

This light and perfectly seasoned salsa is just perfect with tacos and tortilla chips.
Prep Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: cucumber salsa, dip, party food
Servings: 6 servings
Calories: 50kcal
Author: cherylmalik
Cost: $2

Ingredients

  • 2

    cucumbers

    peeled and chopped
  • 1

    green bell pepper

    diced
  • 2

    tomatoes

    chopped
  • 1

    jalapeno

    seeded and minced
  • 1/2

    red onion

    chopped
  • 2 cloved

    garlic

    minced
  • 2 tablespoons

    lime juice

  • 2 teaspoons

    cilantro

    minced
  • 1/4 teaspoon

    garlic salt

  • 1 tablespoon

    olive oil

  • 1/4 teaspoon

    ground black pepper

Instructions

  • Add the cucumber, green pepper, red onion, jalapeno, garlic, and cilantro to a medium bowl and combine.
  • In a separate bowl, whisk together lime juice, garlic salt, olive oil, and black pepper. Pour the liquid over the vegetables and stir until the salsa is combined.

Notes

  • Serve chilled: Cool in fridge prior to eating.
  • Spicier salsa: Leave the seeds in the jalapeno.
  • Milder salsa: Use only half a jalapeno.
  • Prep ahead of time: Make vegetables and dressing separately. Store in the fridge and mix together right before eating.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg | Net Carbs: 4g

May 12, 2020 Dairy-Free

Instant Pot Basmati Rice

Light, fluffy, and perfectly cooked, this basmati rice is just delicious! The Instant Pot makes the most tender rice you’ve ever made, and it couldn’t be easier.

Instant Pot basmati rice

Fragrant, long-grained basmati rice is the perfect accompaniment to all of our favorite Indian dishes. Cooking it in the Instant Pot ensures that it’s always fluffy, tender, and perfectly cooked.

Try it in our chicken tikka masala or chickpea tikka masala, Instant Pot dal, or Indian meatballs.

What You Need To Make This Recipe

Basmati rice
Water
Instant Pot or pressure cooker

How To Make Basmati Rice in the Instant Pot

  1. Rinse the basmati rice until the water runs clear and then drain. Add the water to the Instant Pot, then the rice. Mix them together well.
  2. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads “L0:10” after the cooking time is complete. Set the valve to “Venting.” Open and the release the steam.
  3. Wait a few minutes, then use a fork to fluff the rice.
  • Rice in Instant Pot
  • Rice in Instant Pot

Top Tips For Making

  • Rinsing the rice well is super important to making the perfect basmati rice. This will remove the top layer of starch from the surface, and will keep the grains from sticking together.
  • Don’t skip letting the Instant Pot release pressure itself before you flip the valve. The rice is still cooking a little bit!

What Do We Mean By “Healthy?”

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

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!

Basmati rice in a bowl

Other Easy Instant Pot Recipes

  • Instant Pot Broccoli
  • Instant Pot Burrito Bowls with Chicken
  • Instant Pot Pinto Beans (No Soak!)
  • Instant Pot Red Beans and Rice
  • Instant Pot Steel Cut Oats

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Instant Pot basmati rice
Print Recipe

Instant Pot Basmati Rice

This fluffy, fragrant rice is so easy to make in the Instant Pot
Course: Side Dish
Cuisine: Indian
Keyword: basics, easy recipe, under 30 minutes
Servings: 8 servings
Author: cherylmalik
Cost: $1

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 2 cups basmati rice
  • 2 1/2 cups water

Instructions

  • Rinse rice until the water runs clear. Drain. Add water to the Instant Pot, then trice. Mix well.
  • Close lid and set the valve to "Sealing." Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads "L0:10" after the cooking time is complete. Set the valve to "Venting." Open and the release steam.
  • Wait a few minutes, then use a fork to fluff the rice.

Notes

  • Rinsing rice: This will remove the top layer of starch from the surface, and will keep the grains from sticking together.

May 3, 2020 Appetizer

Instant Pot Chickpeas (No Soak!)

Cooking chickpeas (also called garbanzo beans) in the Instant Pot is the absolute easiest! You get deliciously flavorful and tender chickpeas every time! Perfect for side dishes, recipes, and making into hummus. Yum!

Chickpeas in a bowl

Why This Recipe Is So Good

  • This recipe couldn’t be easier! Just toss your chickpeas and two simple ingredients in the Instant Pot, and go do literally anything else for about an hour. That’s it!
  • There’s no need to soak your chickpeas overnight with this recipe!
  • Cooking your chickpeas in the Instant Pot instead of buying cans is not only easy, it’s also good for your wallet! This recipe makes about 4-6 cans of chickpeas.

How To Cook Chickpeas in the Instant Pot

  1. In the Instant Pot, add the dry chickpeas and water or chicken stock.
  2. Select Manual or Pressure Cook. Cook at high pressure for 50 minutes. Naturally release pressure for 10 minutes. When the screen reads L0:10, move the steam release valve to “venting” to release the remaining pressure.
  3. Remove the lid and test the chickpeas’ tenderness.
  • Bag of garbanzo beans
  • Chickpeas in the Instant Pot

Top Tips For Making Instant Pot Chickpeas

  • Store the chickpeas in 1 1/2 cup portions in the fridge or freezer to replace 1 can of chickpeas.
  • This recipe is completely vegan so long as you use water instead of chicken stock.
  • Chickpeas are also called garbanzo beans, so look for both when shopping!

What Do We Mean By “Healthy?”

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

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!

Bowl of Instant Pot chickpeas

More Recipes You’ll Love

  • Easy Tuna Salad
  • Keto Broccoli Salad
  • Chickpea Gyros
  • One-Pot Chicken Pesto Pasta
  • Chickpea Salad Sandwich

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Chickpeas in a bowl
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Instant Pot Chickpeas (No Soak!)

Cooking chickpeas in the Instant Pot couldn't be easier. Tender and perfect for recipes or as a side.
Prep Time2 mins
Cook Time1 hr
Course: Vegetables
Cuisine: Mediterranean
Keyword: garbanzo beans, pressure cooker, vegan
Servings: 8 servings
Calories: 271kcal
Author: cherylmalik

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 pound dried chickpeas
  • 6 cups chicken stock or water
  • 1 teaspoon salt

Instructions

  • In Instant Pot, add the dry chickpeas and water or stock.
  • Select Manual or Pressure Cook. Cook at high pressure for 50 minutes. Naturally release pressure for 10 minutes.
  • When the screen reads L0:10, move the steam release valve to "venting" to release the remaining pressure.
  • Remove lid and check for tenderness.

Notes

  • Vegan: Use water instead of chicken stock.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 41g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 562mg | Potassium: 685mg | Fiber: 10g | Sugar: 9g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 4mg | Net Carbs: 31g

April 21, 2020 Breakfast

Peanut Butter Maple Syrup

Creamy, thick, and rich, this maple syrup combined with peanut butter is the ultimate topping. Unbelievably delicious on pancakes, waffles, and sundaes, this syrup is total peanut buttery bliss.

Peanut butter maple syrup on pancakes

Why This Peanut Butter Maple Syrup Is So Good

  • This thick and creamy syrup takes your maple syrup to the next level. Super sweet and rich, it is the most delicious way to get your peanut butter fix.
  • We love this syrup on pancakes and waffles, but try it with cookies, on ice cream, on cake… The delicious possibilities are endless!
  • This recipe couldn’t be easier! Two ingredients and two steps!

How To Make This Super Easy Syrup

  1. Mix both ingredients in a bowl.
  2. Heat in microwave in 30 second intervals. Whisk well to fully combine.
Peanut butter and maple syrup in a bowl

Top Tips For Making

  • Our syrup only took 2 intervals of 30 seconds to heat and become easy to whisk. Yours may take longer, based on how your microwave heats.
  • We definitely prefer this recipe with real maple syrup, but you can use fake in a pinch.

What Do We Mean By “Healthy?”

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

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

More Delicious Recipes

  • Mango Pineapple Smoothie
  • Fluffy Gluten-Free Pancakes
  • 3 Ingredient Peanut Butter Cookies
  • Vegan Cookie Dough
  • Peanut Butter Overnight Oats
  • Almond Flour Banana Bread

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Peanut butter maple syrup on pancakes
Print Recipe

Peanut Butter Maple Syrup

This creamy and rich peanut butter maple syrup is perfect on pancakes, waffles, sundaes, and more.
Prep Time1 min
Cook Time1 min
Course: condiment
Cuisine: American
Keyword: easy recipe, less than 5 minutes, pancake syrup
Servings: 2 servings
Cost: $1

Ingredients

  • 1/2 cup maple syrup
  • 1/4 cup peanut butter creamy

Instructions

  • Mix ingredients in bowl.
  • Heat in microwave at 30 second intervals. Whisk well to fully combine.

Notes

  • Our syrup only took 2 intervals of 30 seconds to heat and become easy to whisk. Yours may take longer, based on how your microwave heats.
  • We definitely prefer this recipe with real maple syrup, but you can use fake in a pinch.

April 17, 2020 Easy

Garlic Butter Parsley Potatoes

These rich, buttery potatoes are just incredible! Red potatoes flavored with garlic and specks of parsley make the most delicious side. Naturally vegetarian, but with a vegan option, too!

Garlic butter parsley potatoes

Why These Potatoes Are So Good

  • Creamy and perfectly seasoned, these garlic butter potatoes are a serious upgrade to your usual potato salad.
  • These potatoes are a fabulous side with steak, bratwursts and sauerkraut, meatloaf, and other hearty dinners.

How To Make This Recipe

  1. Place the potatoes in a medium saucepan. Fill the pan with water to about 2 inches above the potatoes.
  2. Bring the water to a boil. Add a teaspoon of salt and reduce the heat to allow the water to simmer. Cook for about 20 minutes or until the potatoes are tender.
  3. Drain the potatoes and then add them back to the pan. Add the garlic, butter, and parsley and stir with wooden spoon, slightly mashing potatoes. Mix everything thoroughly and serve.
  • Potatoes cooking in a pot
  • Garlic butter parsley potatoes in a pot

Top Tips For Making

  • To make these potatoes vegan, sub out the butter for a vegan, plant-based butter.

What Do We Mean By “Healthy?”

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

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!

Bowl of garlic butter parsley potatoes

More Vegetable Recipes

  • Instant Pot Broccoli
  • Keto Broccoli Salad
  • Vegan Mushroom Gravy
  • Simple Asian Cucumber Salad
  • Slow Cooker Pinto Beans

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Garlic butter parsley potatoes
Print Recipe

Garlic Butter Parsley Potatoes

Rich and cream potatoes with butter, garlic, and parsley make a delicious side dish.
Prep Time5 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American
Keyword: easy side, vegetables, vegetarian
Servings: 4 servings
Calories: 199kcal
Cost: $2

Ingredients

  • 1 ½-2

    pounds

    red potatoes

    small or cut into halves
  • 1 teaspoon kosher salt
  • 3 tablespoons

    salted butter

    sliced
  • ¼

    cup parsley chopped
  • black pepper
  • 3 cloves garlic minced

Instructions

  • Place potatoes in medium saucepan. Fill with water 2 inches above potatoes.
  • Bring water to boil. Add 1 teaspoon salt and reduce heat to simmer water. Cook about 20 minutes or until tender.
  • Drain. Add potatoes back to pan. Add garlic, butter, and parsley. Stir with wooden spoon, slightly mashing potatoes. Mix thoroughly. Remove and serve.

Notes

  • Vegan: Sub butter with vegan butter.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 689mg | Potassium: 804mg | Fiber: 3g | Sugar: 2g | Vitamin A: 578IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 1mg | Net Carbs: 25g
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Hey y’all!

I'm Cheryl Malik, blogger at 40 Aprons. I started Easy Healthy Recipes to share delicious recipes that are quick, simple, and easy, making it easier than ever to feed your family healthy meals without the fuss! Privacy Policy

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