Easy Healthy Recipes logo

Family Friendly

Easy

Instant Pot Carrots

Carrots made in the Instant Pot are so easy, tender, and delicious! This simple recipe makes the perfect carrots for sides or for use in other recipes. You’ll never make carrots another way!

Bowl of carrots

What You’ll Need For This Recipe

Baby carrots
Water
Maple syrup
Butter
Garlic cloves
Italian seasoning
Salt
Chili powder

How To Make Carrots in the Instant Pot

Add the carrots and water to the Instant Pot.

Close the lid and seal it, then turn the valve to “Sealing.”

“Pressure Cook” for 8 minutes.

Once the timer goes off, quick release the steam.

Drain the water.

Hit “Cancel,” then “Sauté” on the Instant Pot.

Add the butter to the carrots and let melt.

Add the garlic and seasoning, then add the maple syrup once the garlic has become fragrant.

Stir well to make sure carrots are fully coated.

Top Tips For Making

  • Omit the maple syrup, garlic, Italian seasoning, and chili powder if you are using these carrots in another recipe.
  • This recipe makes about 2 servings, but is easy to double or triple if you’d like more.

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!

Close-up of Instant Pot carrots

More Easy Vegetable Recipes

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

Print Recipe

Instant Pot Carrots

These super easy and flavorful carrots are perfectly tender and are a delicious side.
Cook Time18 mins
Total Time18 mins
Course: Side Dish
Cuisine: American
Keyword: easy side, pressure cooker, vegetables
Servings: 2 servings
Calories: 270kcal
Cost: $3

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 16 ounces baby carrots
  • 2 cups water
  • 3 tablespoons maple syrup
  • 2 tablespoons butter
  • 3 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt

Instructions

  • Add the carrots and water to the Instant Pot. Close the lid and seal it, then turn the valve to "Sealing." "Pressure Cook" for 8 minutes.
  • Once the timer goes off, quick release the steam. Drain the water. Hit "Cancel," then "Sauté" on the Instant Pot. Add the butter to the carrots and let melt. Add the garlic and seasoning, then add the maple syrup once the garlic has become fragrant. Stir well to make sure carrots are fully coated.

Notes

  • For use in other recipes: Omit the maple syrup, garlic, Italian seasoning, and chili powder.

Nutrition

Calories: 270kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 876mg | Potassium: 623mg | Fiber: 7g | Sugar: 29g | Vitamin A: 31662IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 2mg

Air Fryer

Air Fryer Zucchini Chips

These crunchy, flavorful chips only take 2 ingredients and are perfect for snacking! They are so easy to whip up and keto, gluten free, and low carb!

Zucchini chips on a plate

What You’ll Need To Make This Recipe

Zucchini
Parmesan cheese

How To Make Zucchini Chips in the Air Fryer

Slice the zucchini into rounds about a quarter inch thick.

Place the chips in the air fryer basket or rack in a single layer.

Sprinkle a thin layer of cheese over the chips, making sure to cover them.

Cook for 12 minutes at 370º F or until the cheese is dark brown.

Top Tips For Making

  • Use a mandolin or a very sharp knife cut your zucchini. You want the chips to be thin, but not too thin.
  • Keep a close eye on your chips, especially the first time you make them. Every air fryer is different, so some may cook more quickly than others. Check your chips halfway through the cooking time for doneness.

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!

Stack of zucchini chips

More Delicious & Easy Recipes

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

Print Recipe

Air Fryer Zucchini Chips

These easy, healthy zucchini chips are so easy to make with only 2 ingredients
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Snack
Cuisine: American
Keyword: easy snack, keto, parmesan
Servings: 1 serving
Calories: 249kcal
Cost: $1

Equipment

  • Air Fryer

Ingredients

  • 1 zucchini medium
  • 1/2 cup grated parmesan cheese

Instructions

  • Slice the zucchini into rounds about a quarter inch thick. Place the chips in the air fryer basket or rack in a single layer.
  • Sprinkle a thin layer of cheese over the chips, making sure to cover them. Cook for 12 minutes at 370º F or until the cheese is dark brown.

Notes

  • Cook time: Check chips halfway through cook time to ensure they do not burn.
  • Cutting: Use mandolin or sharp knife.

Nutrition

Calories: 249kcal | Carbohydrates: 8g | Protein: 22g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 780mg | Potassium: 574mg | Fiber: 2g | Sugar: 5g | Vitamin A: 825IU | Vitamin C: 35mg | Calcium: 586mg | Iron: 1mg

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-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!

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

More Easy Recipes

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

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

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-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!

Close-up of white bean salad in a bowl

More Delicious Vegan & Vegetarian Recipes

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

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

Condiment

Keto Whipped Cream

This whipped cream is just as indulgent and decadent as the traditional version, but with no added sugar! With just 3 easy ingredients, this keto whipped cream tastes so much like the real thing and is perfect for desserts or even keto French toast.

Bowl of keto whipped cream topped with blueberries

What You’ll Need To Make This Recipe

Heavy cream
Vanilla extract
Powdered erythritol

How To Make Keto Whipped Cream

Mix together all the ingredients in a medium sized bowl using a whisk or hand mixer.

Keep mixing until you see soft peaks. This will take about 5-8 minutes.

Top Tips For Making

  • Use a metal bowl if you have one. It also helps if the bowl is chilled, so pop it in the fridge prior to making the whipped cream.
  • You can add only 1 tablespoon of sweetener if you want it less sweet. You could also add cocoa powder to make chocolate whipped cream.

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!

Close-up of keto whipped cream

More Keto Recipes

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

Print Recipe

Keto Whipped Cream

This easy keto whipped cream tastes so much like the real thing!
Prep Time8 mins
Total Time8 mins
Course: Dessert
Cuisine: American
Keyword: low carb, no added sugar, topping
Servings: 4 servings
Calories: 208kcal
Cost: $1

Equipment

  • Hand mixer or whisk

Ingredients

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered erythritol

Instructions

  • Using a hand mixer or whisk, mix all the ingredients in a bowl.
  • Continue mixing until small peaks form, about 5-8 minutes.

Notes

  • Mixing: Use metal bowl if available. Chill bowl in fridge prior to making.
  • Ingredient variations: Use 1 tablespoon powdered erythritol for less sweet whipped cream. Add cocoa powder for chocolate whipped cream.

Nutrition

Calories: 208kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg

Condiment

Avocado Salad Dressing

This super light and refreshing avocado salad dressing is so easy! It’s perfect over salads, as a dip for veggies, or even as a crema for Mexican dishes. With a splash of lime juice, simple seasonings, and Greek yogurt, this dressing is delicious and healthy, too!

Avocado salad dressing in a bottle

What You’ll Need To Make This Recipe

Avocado
Cilantro
Garlic
Lime juice
Olive oil
Greek yogurt
Water
Salt & pepper

How To Make Avocado Salad Dressing

Add all the ingredients but the water, salt, and pepper to a food processor or blender.

Add one tablespoon of water at a time, blending after each tablespoon, until the dressing is the consistency you want.

Add salt and pepper to taste.

Pop in the fridge for at least an hour before serving.

Top Tips For Making

  • You can leave out the cilantro if you’re adverse to it, but we found that it wasn’t overpowering at all in the dressing.
  • We prefer a bit of a thinner dressing, so we used 1/4 cup water. If you’re going to be using your dressing as more of a crema, you will probably want to use closer to 1/2 cup.
  • Your dressing will keep in the fridge for 2-3 days, so make sure you eat it right away!

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 of avocado salad dressing in a jar

More Delicious Recipes You’ll Love

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

Avocado Salad Dressing

This fresh and citrus-y dressing is perfect for salads, veggies, or even as a crema.
Prep Time4 mins
Total Time4 mins
Course: condiment
Cuisine: American
Keyword: crema, healthy dressing, lime juice
Servings: 8 servings
Calories: 65kcal
Cost: $2

Ingredients

  • 1 avocado
  • 1/4 cup cilantro chopped
  • 2 cloves garlic minced
  • 2 tablespoons lime juice fresh
  • 1 tablespoon olive oil
  • 1/2 cup Greek yogurt
  • 1/2 cup water or as much as desired
  • salt to taste
  • pepper to taste

Instructions

  • Add all the ingredients except water, salt, and pepper to food processor or blender.
  • Add one tablespoon of water at a time, blending after each tablespoon, until the dressing is desired consistency. Add salt and pepper to taste and chill before serving.

Notes

  • Storage: Keep in fridge 2-3 days.
  • Thinner dressing: Use more water. We used 1/4 cup total.
  • Cilantro: Can leave out if you are adverse, but the flavor is not overpowering.

Nutrition

Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg

Breakfast

Keto French Toast

This keto French toast is so delicious and so easy! With only 7 easy-to-find ingredients needed to make everything, this recipe is perfect for whipping up on weekends or weekdays. It’s also gluten free!

Two slices of keto French toast

What You’ll Need To Make This Recipe

Butter
Heavy cream
Eggs
Coconut flour
Baking powder
Cinnamon
Vanilla extract

How To Make Keto French Toast

Whisk together all the ingredients for the bread in a small baking dish.

Microwave the bread for 90 seconds.

Let the bread cool for a few minutes before cutting it in half.

Whisk together all the ingredients for the coating in a medium bowl. Dip both sides of the bread in the coating.

Melt a little butter in a pan and fry the bread for 2-3 minutes on each side.

Instructions for making keto French toast

Top Tips For Making

  • We topped our French toast with powdered erythritol, a powdered sugar substitute. You could also try sugar-free syrup, fruit, or whatever you like that fits your dietary needs!
  • Use a 4×6 or 5×7 baking dish to make your bread. A larger one will make the bread too thin.
  • When you’re whisking your coating for the bread, make sure to use a wide enough bowl since the bread doesn’t bend quite as well as traditional bread. We actually just used our baking dish!

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!

Close-up of a bite of French toast on a fork

More Delicious Breakfast Recipes

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

Print Recipe

Keto French Toast

Prep Time2 mins
Cook Time8 mins
Course: Breakfast
Cuisine: American
Keyword: low carb, single serving
Servings: 1 serving
Calories: 407kcal
Cost: $2

Ingredients

Keto Bread

  • 2 tablespoons butter melted
  • 2 tablespoons heavy cream
  • 1 egg
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking powder
  • butter for frying the bread

Coating

  • 1 egg
  • 1 tablespoon heavy cream
  • 1/4 teaspoon powdered cinnamon
  • 1/2 teaspoon vanilla extract

Instructions

  • Whisk together all bread ingredients in a small baking dish.
  • Microwave bread for 90 seconds.
  • Let bread cool, then cut in half.
  • Whisk together coating ingredients in bowl and dip both sides of bread in coating.
  • Melt butter in pan and fry bread for 2-3 minutes on each side.

Notes

  • Baking dish: Use 4×6 or 5×7 dish for bread.
  • Topping: Powdered erythritol, sugar-free syrup, fruit, or whatever you like that fits your dietary needs.

Nutrition

Calories: 407kcal | Carbohydrates: 10g | Protein: 5g | Fat: 39g | Saturated Fat: 25g | Cholesterol: 172mg | Sodium: 269mg | Potassium: 202mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1255IU | Calcium: 106mg | Iron: 1mg

Easy

Deviled Egg Salad

This egg salad is all the delicious flavors of a deviled egg. Low carb, tangy, and super creamy, it’s the perfect filling for sandwiches, lettuce cups, or even on its own. So easy to whip up and great for meal prep, too!

Bowl of egg salad

What You’ll Need To Make This Recipe

Hard-boiled eggs – Packed with protein, eggs are perfect for this low carb and keto-friendly salad.
Mayonnaise – Use good quality mayo without a strong taste to it, or it can make your egg salad too pungent.
Dill pickles – Pickles add a bite of freshness and a nice crunch to this salad.
Mustard – Just like with traditional deviled eggs, mustard helps make this salad tangy and tart.
Vinegar – Gives the egg salad a bit of acidity and a little tartness.
Paprika, garlic powder, salt, and pepper – The perfect seasonings to enhance the flavor of the other ingredients

How To Make Deviled Egg Salad

Peel the eggs and slice them in half.

Remove the yolk from the eggs and add them to a small bowl. Put the whites to the side.

Add all of the ingredients except the egg whites to the bowl and mash everything together. Stir until it’s all well combined.

Chop the egg whites into little pieces and add them to the yolks.

Stick the salad in the fridge to chill and then serve on butter lettuce, cucumber slices, bread, or eat it by itself.

Instructions for deviled egg salad

Top Tips For Making

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!

Close-up of deviled egg salad

More Easy Recipes

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

Print Recipe

Deviled Egg Salad

This delicious egg salad is the perfect low carb sandwich filling or side salad.
Prep Time5 mins
Course: Salad
Cuisine: American
Keyword: deviled eggs, easy side, sandwich filling
Servings: 4 servings
Calories: 250kcal
Cost: $2

Ingredients

  • 6 hard-boiled eggs
  • 1/3 cup mayonnaise
  • 1/4 cup dill pickles chopped
  • 1 tablespoon mustard
  • 1 teaspoon vinegar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Instructions

  • Peel the boiled eggs and slice in half.
  • Place egg yolks in bowl and place whites to the side.
  • Add the mayo, pickles, mustard, vinegar, paprika, salt, and pepper to the yolks and mash together. Stir until well combined.
  • Chop egg whites into small pieces. Add to the yolks.
  • Chill and serve with butter lettuce, on cucumber slices, or alone.

Nutrition

Calories: 250kcal | Carbohydrates: 2g | Protein: 10g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 288mg | Sodium: 623mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 529IU | Calcium: 41mg | Iron: 1mg

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-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!

Close up of rutabaga fries

More Delicious Recipes

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

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

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

Appetizer

Zucchini Salad

This crunchy, tangy zucchini salad is the perfect side dish for a summer barbecue, or even as a simple lunch. With fresh zucchini slices, zesty lemon, salty parmesan cheese, and toasted pine nuts, it’s the perfect chilled salad.

Bowl of zucchini salad

What You’ll Need To Make Zucchini Salad

Zucchini – Raw zucchini is milder and more floral than cooked. It’s light, crunchy, and perfectly refreshing when chilled
Parmesan cheese – Use freshly grated or shredded parmesan if you can, though from a bag is okay, too.
Pine nuts – Don’t skip toasting them! The crisp, savory flavor combined with salty parmesan cheese, zesty lemon, and fresh zucchini is absolutely delicious.
Lemon juice and zest – Adding a little tang of citrus to this salad brings out the other flavors.
Salt and pepper – With all the simple yet bold tastes in this salad, light seasoning is all you need.

How To Make This Recipe

  1. Cut the zucchini into ribbons using a vegetable peeler or a mandolin.
  2. Mix the zucchini, lemon zest and juice, salt, and pepper in a large bowl. Stir gently and toss to combine. Let it sit for about 10 minutes to marinate.
  3. Toast the pine nuts by adding to the non-stick pan over medium heat for about 5-10 minutes, or until the nuts are golden brown and fragrant.
  4. Top the zucchini mixture with the toasted pine nuts and shredded parmesan cheese. Serve.
Instructions for zucchini salad

Top Tips For Making

  • This salad is delicious chilled, so pop it in the fridge for about 30 minutes before serving (if you want).
  • We used a vegetable peeler to ribbon the zucchini. Make sure to go slowly and apply just a little pressure to get a thick (but not too thick) slice.
  • Keep an eye on your pine nuts while toasting them. Due to their high oil content, they can scorch easily.

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!

Bowl of zucchini salad next to a pepper grinder

More Easy Side Dishes

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

Zucchini Salad

This crunchy and tangy recipe is the perfect fresh summer salad.
Prep Time4 mins
Cook Time5 mins
Total Time9 mins
Course: Side Dish
Cuisine: American
Keyword: bbq food, easy zucchini salad, parmesan
Servings: 4 servings
Calories: 195kcal
Cost: $2

Equipment

  • Vegetable peeler or mandolin

Ingredients

  • 3 zucchini medium
  • 1 cup shredded parmesan cheese
  • 1/4 cup pine nuts toasted
  • zest from one lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  • Cut zucchini into ribbons using vegetable peeler or a mandolin.
  • Mix zucchini, lemon zest, lemon juice, salt, and pepper in a large bowl. Stir gently and toss to combine. Let sit for 10 minutes.
  • Toast pine nuts in non-stick pan over medium heat for about 5-10 minutes, or until golden brown and fragrant.
  • Top zucchini mixture with pine nuts and shredded parmesan cheese. Serve.

Notes

  • Peeling zucchini: We used a vegetable peeler to ribbon the zucchini. Go slowly and apply just a little pressure to get a thick (but not too thick) slice.
  • Serving option: We like this salad chilled. Cool in fridge for 30 minutes prior to serving.
  • Pine nuts: Keep an eye on your pine nuts while toasting as they can scorch easily.

Nutrition

Calories: 195kcal | Carbohydrates: 8g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 976mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 510IU | Vitamin C: 37mg | Calcium: 309mg | Iron: 1mg