Easy Healthy Recipes logo

Under 30 Minutes

Condiment

Buffalo Ranch

This buffalo ranch dressing recipe is creamy and loaded with spicy buffalo flavor. This dressing recipe is quick, easy, and perfect with wings, veggies, or on salads. Vegetarian and easy to make keto or low carb.

A hand pouring buffalo ranch dressing from a jar onto a salad

Why This Recipe Is So Good

  • This easy buffalo ranch dressing is so easy and fast to whip up! Using mostly fridge and pantry staples, it’s an inexpensive way to dress up your food.
  • This recipe has only 6 ingredients and one step.

How To Make Buffalo Ranch

Mix together all of the ingredients. That’s it!

A bowl of the ingredients for buffalo ranch in a bowl

Top Tips For Making

  • After making, pour your dressing into a container like a mason jar or small glass with a spout. Keep it covered, and it will stay good in your fridge for about a week.
  • If you’re on keto or a low carb diet, you can reduce the amount of net carbs in this dressing by using a low carb ranch seasoning.

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!

A piece of zucchini with buffalo ranch on it over a platter of veggies

More Delicious Dressings

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.

A piece of zucchini with buffalo ranch on it over a platter of veggies
Print Recipe

Buffalo Ranch

Full of spicy buffalo flavor, this easy and quick dressing is perfect on salads, veggies, or with wings.
Prep Time3 mins
Total Time3 mins
Course: condiment
Cuisine: American
Keyword: healthy dressing, keto, under 30 minutes
Servings: 6 servings
Calories: 143kcal
Author: Emily Stallings
Cost: $1

Ingredients

  • 1/4 cup mayonnaise
  • 3/4 cup sour cream
  • 2 tablespoons ranch seasoning
  • 1 teaspoon garlic powder
  • 1/3 cup milk 
  • 2 teaspoons Frank’s Hot Sauce plus more to taste

Instructions

  • Add all ingredients to a bowl and mix together until smooth.
    A bowl of the ingredients for buffalo ranch in a bowl

Notes

  • Storage: Pour your dressing into a container like a mason jar or small glass with a spout. Cover and keep it in fridge up to 1 week.
  • Keto or low carb: Reduce the amount of net carbs in this dressing by using a low carb ranch seasoning.

Nutrition

Calories: 143kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 463mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Appetizer

Buffalo Chicken Fries

These buffalo chicken fries are spicy, cheesy, and the perfect game day appetizer! Loaded with chicken, ranch, and blue cheese topped with homemade buffalo sauce, they will be a favorite your guests ask for again and again.

Two white plates of buffalo chicken fries next to a baking dish of them

What Makes This Recipe So Good

  • These buffalo chicken fries are absolutely packed full of spicy flavor, but they are so easy to make. Whipped up in under 30 minutes, they are perfect for serving for tailgating, game day, as an appetizer, or even on top of a salad!
  • The homemade buffalo sauce tastes like what you would get at your favorite bar or restaurant, but is surprisingly simple. Just mix your ingredients, simmer, and toss with chicken.
  • Made with mostly pantry and freezer staples, these buffalo chicken fries are an uncomplicated, inexpensive appetizer that will absolutely wow your family and guests.

How To Make Buffalo Chicken Fries

The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!

Combine the sauce ingredients in a small saucepan. Whisk until the sauce comes to a simmer and the butter is melted.

Let sauce cool, then toss it with the cooked chicken.

Layer cooked French fries, mozzarella cheese, and chicken on a baking sheet. Bake until the cheese melts.

Top with blue cheese and green onions and drizzle with ranch. Eat it as is or top a salad with your fries!

  • A jar of buffalo sauce
  • Buffalo chicken fries on a baking tray

Top Tips For Making

  • You can either cook your own chicken for this recipe or buy precooked chicken.
  • You can absolutely leave out the chicken if you’d like to make this recipe vegetarian. Roasted cauliflower or even cubed tofu are both delicious with buffalo sauce. If you are vegetarian, either leave out the Worcestershire sauce or buy a vegetarian version. (Worcestershire sauce contains anchovies!)
Buffalo chicken fries on top of a bowl of salad

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!

Buffalo chicken fries on a baking tray

More Party Food

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

Buffalo Chicken Fries

These fries are loaded with buffalo chicken and tons of flavor.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: buffalo sauce, party food, under 30 minutes
Servings: 10 servings
Calories: 447kcal
Cost: $4

Ingredients

Buffalo Chicken

  • 1 pound cooked chicken breasts cut into 1 inch pieces
  • 1/4 cup Louisiana style hot sauce
  • 1/4 cup unsalted butter
  • 1 tablespoon white vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • salt and pepper to taste

Toppings

  • 28 ounces frozen french fries cooked
  • 1/3 cup ranch dressing
  • 1/3 cup blue cheese crumbled
  • 1/3 cup green onions sliced
  • 8 ounces mozzarella cheese shredded

Instructions

  • Combine the sauce ingredients in a small saucepan over medium-low heat. Whisk until the sauce comes to a simmer and the butter is melted. Taste and add salt and pepper according to your preference. Let sauce cool before tossing with cooked chicken.
  • Preheat oven to 400º F. Layer cooked french fries, mozzarella cheese, and chicken on a baking sheet. Bake for 5 minutes or until cheese is melted.
  • Top with blue cheese and green onions. Drizzle with ranch dressing before serving. Serve with romaine lettuce if desired.

Notes

  • Chicken: Cook your own chicken for this recipe or buy precooked chicken.
  • Vegetarian: Roasted cauliflower or cubed tofu are both delicious with buffalo sauce. Either leave out the Worcestershire sauce or buy a vegetarian version.

Nutrition

Calories: 447kcal | Carbohydrates: 25g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 876mg | Potassium: 509mg | Fiber: 4g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 2mg

Fall

Pumpkin Bisque

Pumpkin Bisque is creamy, flavorful, and perfect for fall! Made with only a few simple ingredients, this recipe is quick and easy to make but loaded with flavor and elegant enough for company. Easy to make vegetarian.

Overhead shot of two bowls of pumpkin bisque garnished with cream and chives

Fall means soup season in my kitchen, and Pumpkin Bisque is such a quick and easy dinner or side dish. Just a few pantry ingredients are needed for this simple recipe packed with pumpkin, garlic, onions, chicken broth, shredded cheese, and nutmeg. It’s hearty, filling, and the perfect comfort food!

What Makes This Recipe So Good

Butter: Healthy fats are important, and a little bit of grass-fed butter is the perfect way to get those fats! You can always substitute olive oil, avocado oil, or another neutral oil here.
Onion: Onion is in most recipes because it brings amazing flavor with it!
Garlic: Much like onions, garlic has a fantastic flavor that works in almost anything. No fresh garlic? Try garlic powder in a pinch.
Chicken broth: For a vegetarian diet, you can switch this to vegetable broth.
Canned pumpkin: I don’t often use canned ingredients, but pumpkin is perfect from a can! Check your can and get the option with the least additional ingredients. Fresh pumpkin also works here but is a LOT of work.
Salt: A little salt will help bring out the natural flavors of the pumpkin and help the other seasonings stand out!
Nutmeg: I don’t love nutmeg but a pinch can really bring out that fall flavor of the pumpkin in this soup. A little goes a long way here!
Pepper: Pepper brings a little background spice to this recipe, but not so much it overpowers the delicate pumpkin flavor.
Heavy whipping cream: This plus the pumpkin is what makes the soup so extra creamy! You can use an alternative milk or coconut cream for this, but you could also skip the cream completely!
Shredded cheese: I love a little creamy, melted cheese in my bisque, but it’s not required. Use a vegan cheese or no cheese if you’re trying to make this recipe dairy-free!

How to Make Pumpkin Bisque

Start by sautéing the onion in butter and add the garlic when it’s almost translucent.

Then, add the broth, pumpkin, and seasonings and simmer.

Once cooled slightly, transfer your ingredients to a blender and blend until smooth. Now back to the pan!

Add the heavy cream and heat through before adding the shredded cheese. Mix everything together and serve! It’s that easy!

Garnish with chives, more shredded cheese, or a drizzle of cream!

Close-up shot of pumpkin bisque in white bowls garnished with chives and cream

Top Tips for Making

  • Be sure to add the garlic about 30 seconds to a minute before adding the broth and pumpkin. You want it to get slightly roasted and fragrant but not burnt, which happens in a flash with garlic!
  • Once you add the cream, you only need to heat everything to serving temperature. No rapid boil here! Milk and cream are notorious for boiling over if not watched, and this is no exception. Once the soup is perfect temperature for eating and melting cheese, you’re done!
Two bowls of pumpkin bisque surrounded by spoons, glasses, and bread

More Delicious Pumpkin Recipes

Print Recipe

Pumpkin Bisque

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 people
Calories: 363kcal
Author: Amelia Camurati

Equipment

  • Dutch oven
  • Blender

Ingredients

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 3 cups chicken broth
  • 2 14-ounce cans solid-pack pumpkin
  • ½ teaspoon salt
  • Pinch ground nutmeg
  • Pinch black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheese Gouda, white cheddar, or gruyere
  • 2 tablespoons chives chopped, for garnish, optional

Instructions

  • In a dutch oven, sauté the onion in butter until tender and translucent. Add the garlic and cook another minute.
  • Stir in the broth, pumpkin, salt, nutmeg, and pepper. Bring to a boil and reduce heat to simmer uncovered for about 10 minutes. Cool slightly.
  • In a blender, process soup in batches until smooth. Return all soup to the pan. Stir in heavy cream and heat through.
  • Add shredded cheese and stir until melted.
  • Garnish each serving with chives, additional shredded cheese, or a drizzle of heavy cream.

Nutrition

Calories: 363kcal | Carbohydrates: 6g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 119mg | Sodium: 1185mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1382IU | Vitamin C: 16mg | Calcium: 201mg | Iron: 1mg

Air Fryer

Air Fryer Popcorn

Buttery popcorn made in the air fryer in minutes. Made without oil and no big pot to clean up, air fryer popcorn is a healthy snack made in under 15 minutes from start to finish.

Close-up of air fryer popcorn in a glass bowl

What You’ll Need To Make This Recipe

Popcorn kernels – You can use kernels from a bag or buy a big jar of them!
Butter – For drizzling over after popping to mimic that delicious movie theater flavor.
Salt – For seasoning your healthy snack!

How To Make Popcorn in the Air Fryer

Line the air fryer basket bottom with a piece of foil. Pour in the kernels in single layer.

Turn on the air fryer and preheat to 400º F for 5 minutes before cooking.

Cook the popcorn until the popping stops. While it’s cooking, melt the butter in the microwave.

Let the air fryer basket sit in the air fryer for another minute or so after the cooking finishes (or pieces of popcorn might pop in your face).

Put the popped popcorn into a bowl and pour melted butter over. Add the salt and cover the bowl (we like using a big bowl with a lid). Toss the popcorn to coat it.

Instructions for air fryer popcorn

Top Tips For Making

  • This method for making popcorn is pretty finicky and will probably take some trial and error to get right with your specific air fryer (since they really vary by make and model). The problem is that air fryers are not CLOSED. The fan and vent are right above the cooking basket, and the popcorn shoots all sorts of little bits around. However, our method is the BEST we’ve tried (and we tried many!). It’s easier to pop on the stovetop, but this method can be great, too!
  • It can be hard to get all the kernels to pop at the same time. We like to take the popped corn out and put the unpopped kernels back in the air fryer. If you leave it until they ALL pop, the ones that popped early on will burn.
  • Make sure not to make a bowl out of your tinfoil. You just want a flat piece lining the bottom. If the sides are high, they will block air flow and keep the popcorn from cooking correctly!

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!

Air fryer popcorn in a glass bowl

More Air Fryer 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.

Air fryer popcorn in a glass bowl
Print Recipe

Air Fryer Popcorn

Buttery, delicious popcorn is made in 15 minutes thanks to the air fryer!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: air fryer, easy snack, under 30 minutes
Servings: 6 servings
Calories: 59kcal
Author: Emily Stallings
Cost: $1

Equipment

  • Air Fryer

Ingredients

  • 1/4 cup popcorn kernels
  • 2 tablespoons butter
  • 1/2 teaspoon salt

Instructions

  • Line the air fryer basket bottom with a piece of foil. Pour in kernels in single layer. Turn on air fryer and preheat to 400º F for 5 minutes before cooking.
    Unpopped popcorn kernels on a piece of foil inside an air fryer basket
  • Cook kernels for 7 minutes or until popping stops. While popcorn is cooking, melt butter in the microwave. Let basket sit in air fryer a minute or 2 after cooking finishes. The popping of the kernels will stop when they are done. Put into a bowl with a lid and pour melted butter over and add salt. Cover bowl and toss to coat.
    Popped popcorn kernels on a piece of foil inside an air fryer basket

Notes

  • Cooking notes: This method for making popcorn is pretty finicky and will probably take some trial and error to get right with your specific air fryer. It can be hard to get all the kernels to pop at the same time. We like to take the popped corn out and put the unpopped kernels back in the air fryer. If you leave it until they ALL pop, the ones that popped early on will burn.
  • Tinfoil: Make sure not to make a bowl out of your tinfoil. You just want a flat piece lining the bottom.

Nutrition

Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 228mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Iron: 1mg

Appetizer

Sweet Potato Waffles

These sweet potato waffles are hearty, filling, and so easy to make! With just a few simple ingredients and steps, these waffles are super customizable with a variety of toppings. Paleo, too!

A pile of sweet potato waffles covered in butter and syrup on a white plate

What You’ll Need To Make This Recipe

Sweet potatoes – Raw, then grated and drained.
Eggs
Salt
Cooking spray or olive oil

How To Make Sweet Potato Waffles

Peel and grate the sweet potatoes.

Use a cheesecloth and drain the excess water very, very well. Add the eggs and salt and mix them well with the fork.

Use the batter amount for your size waffle maker (see the top tips). Spray the waffle maker well with the cook spray or grease with the olive oil.

Pour the batter in the waffle maker and close. Each waffle takes about 5 minutes to cook through.

Grated sweet potatoes in a white bowl surrounded by eggs

Top Tips For Making

  • For a mini waffle maker, use about 1/3 cup of batter. For a full-sized waffle maker, use about 1 cup.
  • Make sure to drain the sweet potatoes extremely well. Any water will make the texture of the waffles way too mushy.
  • These waffles are great sweet or savory. For sweet, you can top with butter and syrup or add a dash of cinnamon to the batter. For a more savory waffle, try a dollop of sour 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!

A bite of sweet potato waffle on a fork with a plate of waffles in the background

More 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.

A pile of sweet potato waffles covered in butter and syrup on a white plate
Print Recipe

Sweet Potato Waffles

These easy sweet potato waffles are paleo and absolutely perfect sweet or savory.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, paleo, sweet potatoes
Servings: 2 waffles
Calories: 323kcal
Cost: $2

Equipment

  • Waffle maker

Ingredients

  • 4 cups sweet potato raw, about 2-3 sweet potatoes
  • 3 eggs
  • salt to taste
  • spray cooking oil or olive oil

Instructions

  • Peel and grate sweet potatoes.
  • Use a cheesecloth and drain the excess water VERY well. Add egg and salt, mix well with the fork.
  • Spray waffle maker with cooking oil or grease with olive oil. Pour the batter into the waffle maker. (See Notes for amount.) Each waffle will take about 5 minutes to cook through. 

Notes

  • Batter amount: For a mini waffle maker, use about 1/3 cup of batter. For a full-sized waffle maker, use about 1 cup.
  • Draining notes: Make sure to drain the sweet potatoes EXTREMELY well or the texture of the batter will be too soft.
  • Topping suggestions: For sweet, you can top with butter and syrup or add a dash of cinnamon to the batter. For a more savory waffle, try a dollop of sour cream.

Nutrition

Calories: 323kcal | Carbohydrates: 54g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 240mg | Potassium: 988mg | Fiber: 8g | Sugar: 11g | Vitamin A: 38094IU | Vitamin C: 6mg | Calcium: 117mg | Iron: 3mg

Air Fryer

Air Fryer Mushrooms

These air fryer mushrooms are savory, perfectly seasoned, and absolutely delicious! Perfect as a side dish or a vegan main course on top of rice, they will become one of your favorite things to cook in the air fryer. They’re also keto, low carb, and gluten-free!

Overhead shot of a white bowl full of air fryer mushrooms topped with bits of parsley

What You’ll Need To Make This Recipe

Mushrooms – You can use any type of mushroom you like or whatever is on sale! We used white button mushrooms, but you could use crimini, porcini, or baby bella.
Olive oil
Garlic powder
Soy sauce or Worcestershire sauce – If you’re vegan or vegetarian, be sure to use soy sauce as Worcestershire sauce contains anchovies.
Kosher salt
Black pepper
Lemon – Optional, but add a nice citrus burst of flavor.
Parsley

How To Make Air Fryer Mushrooms

Add the mushrooms to a bowl along with the oil, soy sauce or Worcestershire, and seasonings and toss to coat.

Place the mushrooms in air fryer and cook at 380º for about 10-12 minutes. Toss halfway through the cook time.

Squeeze a little lemon juice on top of your mushrooms, if you like, and sprinkle with fresh parsley.

  • A white bowl full of marinated mushrooms on a white marble counter
  • Marinated mushrooms resting on a air fryer tray

Top Tips For Making

  • If you’re using smaller mushrooms (like button or porcini), cut them in half. For larger mushrooms, either quarter them or cut into cubes (like with a portobello).
  • You can absolutely double or triple this recipe to feed a larger crowd! You can cook a large batch at a time, but shake the air fryer basket more than once while cooking to allow all the mushrooms to cook evenly.
  • To prepare your mushrooms to cook, cut a thin slice off the bottom of the stem. Use a damp paper towel to wipe off the dirt of each mushroom. You can also rinse the mushrooms and pat them very dry. If you soak them, they will absorb the water and become too moist!
  • Want an air fryer but not sure which one to get? We use the Chefman 6.3 Quart Air Fryer, but here are some other great options for air fryers in a variety of sizes.

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!

White bowl full of air fryer mushrooms topped with parsley

More Delicious Air Fryer 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.

Overhead shot of a white bowl full of air fryer mushrooms topped with bits of parsley
Print Recipe

Air Fryer Mushrooms

These deliciously savory mushrooms are so easy to make in the air fryer
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: under 30 minutes, vegan, vegetables
Servings: 2 servings
Calories: 154kcal
Cost: $2

Equipment

  • Air Fryer

Ingredients

  • 8 ounces mushrooms washed and dried
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon soy sauce or Worcestershire sauce
  • kosher salt to taste
  • black pepper to taste
  • lemon cut into wedges, optional
  • 1 tablespoon parsley chopped, optional

Instructions

  • Add the mushrooms to a bowl along with the oil, soy sauce or Worcestershire, garlic powder, salt, and pepper.
    A white bowl full of uncooked and unseasoned mushrooms on a white counter
  • Toss the mushrooms to coat.
    A white bowl full of marinated mushrooms on a white marble counter
  • Place the mushrooms in the air fryer basket or on the tray and cook at 380º for about 10-12 minutes. Toss halfway through the cook time. Squeeze a little lemon juice on top of your mushrooms, if you like, and sprinkle with fresh parsley.
    Marinated mushrooms resting on a air fryer tray

Notes

  • Mushroom sizes: If you’re using smaller mushrooms (like button or porcini), cut them in half. For larger mushrooms, either quarter them or cut into cubes (like with a portobello).
  • Doubling or tripling recipe: You can cook a large batch at a time, but shake the air fryer basket more than once while cooking to allow all the mushrooms to cook evenly.
  • How to prepare mushrooms: Cut a thin slice off the bottom of the stem. Use a damp paper towel to wipe off the dirt of each mushroom. You can also rinse the mushrooms and pat them very dry. If you soak them, they will absorb the water and become too moist!
  • Air fryer recommendations: We use the Chefman 6.3 Quart Air Fryer, but here are some other great options for air fryers in a variety of sizes.

Nutrition

Calories: 154kcal | Carbohydrates: 5g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 175mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 5mg | Iron: 1mg

Easy

Cauliflower Chips

These cauliflower chips are the perfect healthy substitute for potato chips! Perfect for dipping and super customizable, they are the ultimate guilt-free snack.

A circle of cauliflower chips surrounding a cup full of sour cream

What You’ll Need To Make This Recipe

Cauliflower – Use a fresh head
Parmesan cheese – We prefer freshly grated, but you can also use shredded or powdered parmesan
Dried parsley
Garlic powder
Onion powder
Chili powder
Salt – To taste. We just used a pinch.

Spices for cauliflower chips in a glass bowl next to parmesan cheese in a white bowl

How To Make Cauliflower Chips

Line a baking sheet with parchment paper or a silicone baking mat.

Cut the cauliflower into florets and steam them until they’re tender.

Add the steamed cauliflower to a food processor and pulse a few times until they become crumbs.

Transfer the cauliflower to some cheesecloth and squeeze out any extra liquid.

Add the cauliflower to a large bowl along with the rest of the ingredients. Mix with a large spoon or your hands until it becomes dough-like.

Scoop a tablespoon of the dough and roll it into a ball with your hands. Using the palm of your hand, flatten the ball into a chip about 1/8 of an inch thick. Place the chips on the baking sheet, making sure there is some space between each one.

Bake in the oven until they’re golden brown. Eat alone or serve with your favorite dip!

Instructions for cauliflower chips

Top Tips For Making

  • Cauliflower makes for a great blank canvas, so you add any type of seasoning you like to these. Try them with chipotle powder, paprika, or any other spice you love.
  • Don’t skip the cheesecloth! You definitely want to remove as much moisture as possible from the cauliflower so that the chips don’t end up too mushy.
  • We used an Instant Pot to steam our cauliflower, but you could also use a stovetop or microwave.
  • These chips are absolutely delicious alone, but also amazing with dip. Try them with guacamole, queso, buffalo chicken dip, loaded baked potato dip, or whatever else you can imagine!

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 cauliflower chips

More Chip 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

Cauliflower Chips

These chips are the perfect healthy sub for potato chips
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: low carb, under 30 minutes, vegetarian
Servings: 4 servings
Calories: 140kcal
Author: Jenny Hurley

Ingredients

  • 1 head cauliflower
  • 1 cup parmesan cheese freshly grated
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • salt to taste

Instructions

  • Preheat oven to 425º F. Line a baking sheet with parchment paper or silicone baking mat. Cut cauliflower into florets and steam until fork tender.
  • Place steamed cauliflower in food processor and pulse a couple of times until it becomes crumb-like. Transfer to cheesecloth and squeeze out extra moisture.
  • Add cauliflower along with rest of ingredients to a large bowl. Use a large spoon or your hands to mix until it forms a dough.
  • Scoop 1 tablespoon of dough and roll into ball with your hands. Use palm to flatten ball until it is about 1/8" thick. Add chips to baking sheet, leaving space between each one. Bake 7-10 minutes or until golden brown. After 7 minutes cook time, check chips every minute to ensure they don't burn.

Notes

Nutrition

Calories: 140kcal | Carbohydrates: 9g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 451mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 70mg | Calcium: 333mg | Iron: 1mg

Appetizer

Keto Buffalo Chicken Dip

This creamy, spicy keto buffalo chicken dip is packed with buffalo flavor and totally addictive. Made with simple ingredients, it’s perfect for tailgating, game day, or entertaining. And it’s only 2g net carbs per serving!

A celery stick being dipped into a baking dish with keto buffalo chicken dip

What You’ll Need To Make This Recipe

Shredded chicken – See the top tips for some ideas
Blue cheese dressing
Buffalo sauce – We used Frank’s Red Hot Buffalo Sauce
Cream cheese – Use full-fat cream cheese if on keto
Shredded mozzarella cheese
Sour cream or Greek yogurt

White bowls with blue cheese dressing, shredded mozzarella, and buffalo sauce next to a block of cream cheese and a glass bowl with sour cream

How To Make Keto Buffalo Chicken Dip

Add the cream cheese and hot sauce to a medium saucepan and whisk until smooth.

Add the dressing, sour cream or yogurt, and shredded chicken to the saucepan. Stir well to combine.

Slowly mix in some of the mozzarella cheese.

Transfer the dip to a baking dish and sprinkle the rest of the cheese on top. Bake in the oven. Serve while it’s still hot!

Instructions for keto buffalo chicken dip showing a bowl of shredded chicken, buffalo dip in a baking dish, and mozzarella cheese on top of buffalo dip in a baking dish

Top Tips For Making

  • We loved this dip with celery sticks, bell peppers, and carrots, but you can also eat it with chips or crostinis.
  • This dip has a little bit of a kick, but it isn’t too spicy. If you’d like to kick up the heat factor a bit, you can add sliced jalapeños to the top after baking or sprinkle a little hot sauce on top.
  • You can purchase pre-shredded chicken or a rotisserie chicken and shred it using either two forks or a mixer on low speed. If you have an Instant Pot or pressure cooker, check out this recipe for Instant Pot shredded chicken.

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!

A baking dish with keto buffalo chicken dip with sliced green onions on top

More Party Food

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 Buffalo Chicken Dip

This addictive buffalo dip is creamy, perfect for parties, and only has 2g net carbs per serving
Prep Time3 mins
Cook Time20 mins
Total Time23 mins
Course: Appetizer
Cuisine: American
Keyword: buffalo sauce, low carb, party food
Servings: 10 servings
Calories: 222kcal
Author: Jenny Hurley
Cost: $3

Ingredients

  • 3 cups shredded chicken
  • 3/4 cup blue cheese dressing
  • 3/4 cup buffalo sauce like Frank’s Red Hot Buffalo Sauce
  • 8 ounces cream cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sour cream or Greek yogurt

Instructions

  • Preheat oven to 350º F. In a medium saucepan over medium heat, add cream cheese and hot sauce and whisk until smooth.
  • Add blue cheese dressing, sour cream, and shredded chicken to the saucepan and stir to combine. Slowly mix in 3/4 of mozzarella cheese.
  • Transfer dip to an 8×8 baking dish. Sprinkle with rest of mozzarella. Cook 15 minutes. Serve while still hot.

Notes

  • Serving suggestions: Celery sticks, bell peppers, carrots, chips, or crostinis.
  • Add more heat: After baking, add sliced jalapeños or sprinkle more hot sauce on top.
  • Shredded chicken: You can purchase pre-shredded chicken or a rotisserie chicken and shred it using either two forks or a mixer on low speed. If you have an Instant Pot or pressure cooker, check out this recipe for Instant Pot shredded chicken.

Nutrition

Calories: 222kcal | Carbohydrates: 2g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 908mg | Potassium: 152mg | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg

Dairy-Free

Instant Pot Cauliflower

This super easy recipe makes the most tender cauliflower ever, thanks to the Instant Pot! It’s absolutely perfect for making into cauliflower mash or adding seasoning and having as a delicious and healthy side dish.

Instant Pot cauliflower in a bowl

What You’ll Need To Make This Recipe

Head of cauliflower
Water
Instant Pot or pressure cooker

How To Make Cauliflower in the Instant Pot

Rinse the cauliflower and cut off the florets from the base. (You can just toss the base.)

Add the water and cauliflower florets to the Instant Pot. Close the lid and set the valve to “sealing.”

Cook on high pressure for 0 minutes. Once it’s down, quick release the steam. Remove the lid and carefully remove the steamer basket.

Uncooked cauliflower inside of the Instant Pot

Top Tips For Making

  • We love this recipe seasoned with olive oil, fresh parsley and salt, but you can use any seasoning you like! We also love it with a side of ranch dressing. Yum!
  • To make cauliflower mash, either throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

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 cauliflower in a bowl

More Instant Pot 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
5 from 2 votes

Instant Pot Cauliflower

This easy and quick recipe makes the most delicious, tender cauliflower ever
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: pressure cooker, under 30 minutes, vegetables
Servings: 4 servings
Calories: 36kcal
Author: Jenny Hurley
Cost: $1

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 head cauliflower
  • 1/2 cup water

Instructions

  • Rinse the cauliflower and cut off the florets from the base. Discard the base.
  • Use steamer basket in Instant Pot. Pour water and add cauliflower.
  • Close lid and set to "Sealing." Cook on high pressure for 0 minutes. When finished, quick release the steam. Remove the lid and remove the steamer basket.

Notes

  • Seasoning suggestions: Olive oil, fresh parsley, salt, or with a side of ranch.
  • How to make cauliflower mash: Throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg

Appetizer

Keto Egg Drop Soup

This warm, light keto egg drop soup is the perfect Asian-inspired comfort food! With flavorful broth, green onions, and eggs, it’s the perfect side for all your favorite Chinese dishes.

Two bowls of keto egg drop soup

What You’ll Need to Make This Recipe

Chicken broth
Eggs
Soy sauce or liquid aminos
Green onions
Ground ginger
Salt
Pepper

How To Make Keto Egg Drop Soup

Add the broth, green onion roots, and seasonings to a bot and bring to a boil. Reduce the heat to let the soup simmer.

Whisk together the eggs and egg yolk in a bowl.

Use a wooden spoon to stir the chicken broth in one direction in a circle. Slowly pour the eggs into the soup while you’re still stirring.

Pour the soup into 2 bowls and serve with green onions on top.

Ingredients for egg drop soup

Top Tips For Making

  • If you’d like thicker soup, add xanthan gum! Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
  • The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
  • For vegetarian soup, use vegetable broth instead of chicken.

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 keto egg drop soup

More Asian-Inspired 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
5 from 1 vote

Keto Egg Drop Soup

Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Soup
Cuisine: Asian
Keyword: appetizer, chinese food, under 30 minutes
Servings: 2 servings
Calories: 124kcal
Author: Jenny Hurley
Cost: $3

Ingredients

  • 4 cups low-sodium chicken broth
  • 1 egg yolk beaten
  • 2 eggs
  • 1 tablespoon soy sauce or liquid aminos
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground pepper
  • 1/2 cup green onions root of onions, sliced
  • 1/4 cup green onions top of onions, sliced, for garnish

Instructions

  • Add chicken broth, green onion roots, soy sauce, salt, pepper, and ginger to a pot and bring to a boil, then reduce to simmer.
  • Whisk together the eggs and egg yolk in a bowl.
  • Use a wooden spoon to stir the soup in one direction in a circle. Slowly pour egg mixture into soup. Divide between 2 bowl and garnish with green onion tops.

Notes

  • Thicker soup: Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
  • Notes on green onions: The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
  • Vegetarian: Use vegetable broth instead of chicken.

Nutrition

Calories: 124kcal | Carbohydrates: 10g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 1236mg | Potassium: 529mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg