Fall

October 8, 2020 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.

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: 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

October 6, 2020 Dairy-Free

Pumpkin Seed Butter

Pumpkin seed butter is deliciously creamy, lightly sweetened with maple syrup or honey, and a pinch of cinnamon that takes this spread or dip over the top. Pop your roasted pumpkin seeds in the food process and let it do the work.

An apple slice dipped in pumpkin butter in a glass cup

What You Need

Pumpkin seeds — Make sure they’re raw, shelled, and preferably unsalted. If you have pre-roasted pumpkin seeds, you can skip the roasting and go straight for the food processor!
Cinnamon — Optional, but this brings so much delicious flavor to the pumpkin butter.
Salt — This helps bring the natural flavors out of your ingredients a bit more.
Oil — Nut and seed butters are naturally filled with oil, and sometimes they need a little extra to be super creamy and luscious. A little goes a long way here!
Honey — Also optional, but the only sweetness in the recipe. Skip if you want, or swap it with maple syrup to make this recipe vegan.

What Makes This Recipe So Good

This creamy fall butter is great on so many dishes! Dip your farm-picked apples in it, make a pumpkin butter and banana sandwich, or add it to your morning smoothie for some nuttiness and protein!
While this recipe takes some time to make, it’s almost all hands-off. The food processor will do all the work while you sit back and wait for pumpkin butter!
With only one ingredient swap, this recipe is easily made vegan and is naturally vegetarian!

How to Make Pumpkin Seed Butter

Preheat your oven and toss your pumpkin seeds with a sprinkle of cinnamon.

Then, spread the seeds in a single layer on a baking sheet and roast until golden brown. Be sure to stir the pumpkin seeds halfway through baking!

Once baked, let the seeds cool to room temperature. This could take an hour or more.

When the seeds have completely cooled, move them to your food processor with your oil and process for a solid 15 minutes or more. If your butter becomes too crumbly, let it rest for half an hour and try processing again.

Then, add your honey and continue until creamy.

That’s it! You can store this pumpkin butter in an airtight container for up to 2 months. This seed butter is a great substitution for peanut butter or almond butter!

Side shot of a clear glass filled with pumpkin butter garnished with seeds

Top Tips for Making

To keep this as healthy as possible, we chose to roast our own pumpkin seeds. Pre-roasted seeds are seasoned with extra salt and other preservatives usually, and it’s so quick and easy to roast your own! You can even use the seeds from your jack-o-lantern for this recipe!
We tried this in a blender and it did not go as smoothly as the food processor. A blender is meant to combine foods together and was not prepared for the long, long processing time for this recipe. However, your food processor should whip through these seeds with no struggle and keep processing for many minutes without needing to cool down.
If the pumpkin seed butter gets too crumbly in the middle, all is not lost! Let your mixture rest for 30 minutes to an hour for the natural oils to return and try again. If it’s way too crumbly, you can always add a little extra avocado oil to the mix! Much like peanut butter, you’ll need a little neutral oil to make smooth for spreading and dipping.

What Do We Mean by “Healthy?”

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

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

Overhead shot of pumpkin seed butter garnished with roasted seeds

more pumpkin 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

Pumpkin Seed Butter

A delicious and easy fall favorite! Perfect butter for dips and spreads.

Cook Time15 mins

Processing time20 mins

Total Time35 mins

Course: Snack

Cuisine: American

Calories: 1450kcal

Author: Amelia Camurati

Ingredients

3 cups pumpkin seeds raw and shelled
¼ teaspoon cinnamon optional
½ teaspoon salt
2 tablespoons neutral oil
2 tablespoons honey optional

Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, toss pumpkin seeds and cinnamon to evenly coat. Spread seeds across baking sheet and bake for 15 minutes or until golden brown. Stir seeds halfway through cooking for even browning.
Remove from oven and allow to cool to room temperature.
Once cooled, place seeds in a food processor and process into butter for about 15 minutes, occasionally scraping down the sides with a spatula.
Add the honey and continue pureeing until it becomes smooth.
Store in an airtight container for up to 2 months.

Notes

Ingredient notes: If you’re using pre-roasted pumpkin seeds, skip steps 1 through 3.
Processing notes: This works better in a food processor than in a blender. If your mixture becomes too crumbly, let it rest at least half an hour and try processing again.

Nutrition

September 30, 2020 Fall

Keto White Chicken Chili

This keto white chicken chili is the ultimate keto comfort food! Quick, easy, and packed full of flavor, it’s perfect on cold days or when you just need a filling, low carb meal.

What You’ll Need To Make This Recipe

Shredded chicken
Onion powder
Chili powder
Garlic powder
Cumin
Salt
Pepper
Butter
Chicken broth
Heavy cream
Cream cheese – If you are on keto, use full-fat cream cheese
Sriracha
Monterey Jack cheese shredded – You can use other shredded cheese if you’d like, like Colby Jack or cheddar
Diced green chilis
Garlic cloves
Green onions – The white bases. You can use the green parts as garnish.

Ingredients for chili in bowls on a white counter

How To Make Keto Chicken White Chili

In a large bowl, combine the shredded chicken with the spices.

In a stock pot or thick-bottomed Dutch oven, melt the butter. Add the garlic cloves and green onion bases. Cook until the green onions become fragrant.

Add chicken broth, heavy cream, cream cheese, and Sriracha to the butter and green onions. Bring everything to a simmer and cook until the cream cheese melts.

Add the rest of the ingredients and stir. Reduce the heat and cook for about 20 minutes, stirring occasionally. Make to sure to keep an eye on the chili so it doesn’t burn! After cooking, season with a little salt and pepper.

Serve with garnishes like more cheese, bacon, green onion slices, or jalapeño slices.

Instructions for keto white chicken chili

Top Tips For Making

You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
You can cook your own chicken and shred it by hand or buy a rotisserie chicken and shred it. If you have an Instant Pot, this recipe for shredded chicken (plus a hack to shred it) is super easy!

What Do We Mean By “Healthy?”

A bowl full of keto chicken white chili topped with pieces of bacon and jalapeno slices next to lime wedges

More Keto Recipes

Print Recipe

Keto White Chicken Chili

This low carb chili is creamy, cheesy, and packed full of flavor.

Prep Time5 mins

Cook Time28 mins

Total Time33 mins

Course: Main Course

Cuisine: American

Keyword: comfort food, cream cheese, low carb chili

Servings: servings

Calories: 639kcal

Cost: $4

Ingredients

4 cups chicken shredded
1 1/2 teaspoon onion powder
1 1/2 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon cumin
salt to taste
pepper to taste
6 tablespoons butter
3/4 cup chicken broth
2 cups heavy cream
4 ounces cream cheese
1 teaspoon sriracha
1 1/2 cup Monterey Jack cheese shredded
2 (4-ounce) cans diced green chilis
1-2 garlic cloves minced
1/2 cup green onion white bases, sliced

Instructions

In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
In a stock pot or thick-bottomed Dutch oven, melt butter over medium heat. Add garlic and green onion bases. Cook until fragrant, about 3 minutes.
Add chicken broth, heavy cream, cream cheese, and sriracha to green onions. Bring to a simmer and cook until cream cheese is melted. Add the chicken, Monterey Jack cheese, and diced green chilis. Stir together. Reduce heat to low and cook, stirring occasionally for 20 minutes. Make to sure to keep an eye on the chili so it does not burn. Season with salt and pepper to taste.

Notes

Hot sauce: You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
Shredded chicken: You can cook your own chicken and shred it by hand or buy a rotisserie chicken and shred it. If you have an Instant Pot, this recipe for shredded chicken is easy.

Nutrition

August 20, 2020 Dairy-Free

Vegan Apple Crisp

This easy vegan apple crisp is warm, sweet, and absolutely delicious! With crispy, gluten free crust and a perfectly seasoned apple filling, it’s a delicious and quick treat any time of the year.

What You’ll Need To Make This Recipe

Red apples
Maple syrup
Cashew butter
Rolled oats
Vanilla extract
Cinnamon
Sea salt

How To Make Vegan Apple Crisp

Mix together some maple syrup, cashew butter, and sea salt in a large bowl until smooth and well combined.

Add the apples to the cashew butter mixture and stir until they’re coated. Pour the apple mixture into a baking dish.

Stir together all the topping ingredients in a large bowl.

Spread the the topping over the apples. (We prefer to use our hands, but you can also use a large spoon or spatula.)

Bake the crisp until it’s beginning to brown on top.

Serve plain or with a dollop of vegan ice cream or whipped cream.

Top Tips For Making

We used honeycrisp apples in our recipe, but you can use whatever your favorite red apple is! You can use green apples if you like, but the crisp may be a bit more tart, depending on which apples you use.
Cashew butter is a little expensive, but we highly recommend it for this recipe. It makes the apple crisp buttery, nutty, and absolutely decadent. If you prefer not to use it, you can swap it for vegan butter or regular butter.
You can also pulse your topping ingredients a few times in the food processor until fully blended.
We love this recipe with our keto whipped cream, but if you are vegan, try it with a plant-based whipped cream or ice cream.

What Do We Mean By “Healthy?”

More Delicious Desserts

Print Recipe

Vegan Apple Crisp

This warm, sweet apple crisp is absolutely delicious with an apple filling and gluten free topping.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: easy dessert, gluten-free, rolled oats

Servings: servings

Calories: 564kcal

Author: Jenny Hurley

Cost: $4

Ingredients

Filling

3/4 cup maple syrup
1/2 cup cashew butter
1/4 teaspoon sea salt
2 1/2 cups red apples peeled and chopped
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon

Topping

2 cups gluten free rolled oats
1/2 cup cashew butter
1/2 cup maple syrup
1/2 teaspoon sea salt or regular salt

Instructions

Preheat oven to 350º F. Mix 3/4 cup maple syrup, 1/2 cup cashew butter, and 1/4 teaspoon sea salt in large bowl well combined. Add apples and stir to coat well.
Pour apple mixture into medium sized baking dish.
Stir together all topping ingredients in a large bowl.
Spread topping over apple mixture, covering evenly. Using hands is recommended. Bake for 35 minutes, or until top is beginning to brown.

Notes

Apples: We used honeycrisp, but any red apple will work. You can use a green apple, but your crisp may be a bit tart, depending on the type of apple.
Butter: Highly recommend cashew butter, but you can sub with regular or vegan butter.
Mixing option: Can also pulse topping ingredients in a food processor until combined instead of hand-mixing.
Serving suggestions: Keto whipped cream (not vegan), plant-based whipped cream, or plant-based ice cream.

Nutrition

February 4, 2020 Appetizer

15 Vegetarian Recipes We Love

This list features 15 of our favorite vegetarian options. These delicious meals are so good, you won’t even miss the meat!

Sheet Pan Vegetarian Fajitas by 40 Aprons

These sheet pan fajitas are tender, family friendly, and crazy flavorful, not to mention super easy. This recipe is made in less than 30 minutes and is perfect for burritos, tacos, or alone for in tasty Mexican bowl.

Leftover Mashed Potato Pancakes by 40 Aprons

These mashed potato pancakes are incredibly fluffy, full of flavor, and the perfect idea for leftover mashed potatoes.

closeup image of chickpea salad with tahini dressing

Chickpea Salad with Tahini Dressing by #foodbyjonister

This salad is amazing and loaded with protein. Packed full of garbanzo beans and greens, this salad is perfect for lunch. The tahini dressing is the perfect topping that takes this salad to the next level.

overhead shot of sweet potato fritters with fried egg and avocado

Savory Sweet Potato Fritters with Avocado and Fried Egg by The Organic Kitchen

These fritters are perfect for breakfast or brunch. The combined flavors of avocado, sweet potato, and egg are out of this world. The heart-shaped eggs are the sweetest touch!

overhead shot of cream of mushroom soup.

Cream of Mushroom Soup by 40 Aprons

This mushroom soup is definitely a great option for lunch or dinner. Creamy, savory, and filled with amazing flavors, the entire family will love this comforting recipe. It’s perfect by itself or as a side dish.

Instant Pot Dal by 40 Aprons

This version of classic Indian cuisine is so simple to make with an Instant Pot. We love it over a heaping serving of basmati rice with naan on the side.

Taco Dip by 40 Aprons

The perfect vegetarian option for dunking tortilla chips in, this taco dip is ridiculously easy to make and can even be prepared ahead of time.

Palak Paneer by 40 Aprons

Completely meat-free and filled with delicious ingredients, this recipe is just like eating at your favorite Indian restaurant. Creamy and savory, this recipe is great for anytime of the year.

overhead shot of mexican stuffed acorn squash recipe

Mexican Stuffed Acorn Squash by Fit Mitten Kitchen

Loaded with quinoa, corn, black beans, and bell peppers, this stuffed acorn squash recipe is full of flavor. Savory and easy for weeknight dinners, this recipe will become one of your faves.

Kale and White Bean Soup by Easy Healthy Recipes

Super easy to make and full of fresh flavors, this soup recipe is great for any lunch or dinner. Tender kale paired with white beans and tomatoes, this soup is ideal for any weather.

Mushroom Stroganoff by Easy Healthy Recipes

This vegetarian mushroom stroganoff is so creamy and comforting. Loaded with mushrooms and perfect savory flavors, this comfort dish is delicious and so easy to make. Family friendly with cheap and easy ingredients, this pasta dish is incredible.

overhead image of buffalo cauliflower bites with celery.

Buffalo Cauliflower Wings by Choosing Chia

These tender buffalo bites are made with cauliflower and perfect for curing all your buffalo wing cravings.

Cheddar Broccoli Soup by Food Doodles

This soup is super creamy and full of broccoli, cheddar, and rich stock. It’s also so simple to whip up for a quick, delicious lunch or dinner.

overhead shot of mexican street corn pasta salad.

Mexican Street Corn Pasta Salad by Fool Proof Living

Mexican street corn and pasta together? Yes, please! We love how easy it is to combine two of our favorite foods into the perfect meal.

Vegan Chili by 40 Aprons

This vegan version of chili is the perfect alternative to the usual meat-filled style. Rich with tomatoes, beans, and quinoa, you’ll be making this recipe way beyond the winter months.

We hope you love these vegetarian recipes as much as we do!

January 28, 2020 Air Fryer

Air Fryer Sweet Potatoes

These sweet potatoes are seriously perfect. We were blown away when we realized these potatoes could be ready in 30 minutes! With just four main ingredients, you will truly love the simplicity of this recipe.

close up image of sweet potato with salt, pepper, and butter.

Why This Air Fryer Recipe Is So Great!

Sweet potatoes are made in 30 minutes compared to an hour.
Real ingredients only.
It is super cheap to make.
The sweet potatoes are incredibly tender and fluffy.

What You Need

Sweet potatoes.
Salt, pepper, and a neutral oil such as avocado or grapeseed oil.
A reliable air fryer.

How do I make these sweet potatoes in the air fryer?

step by step instructions for sweet potates in the air fryer.

Wash the skins of two sweet potatoes. Piece each side with a fork to create little holes in the potatoes. Cover potatoes with avocado oil and salt.
Grab the handy air fryer and turn the oven to 390 degrees Fahrenheit or 198 degrees Celsius. Remove air fryer basket to gently place sweet potatoes in. Secure the basket back into the air fryer oven.
Bake the sweet potatoes in the air fryer for at least 30 minutes, or until potatoes are easy pierced with fork. Gently cut an opening at the top of the potatoes and fluff the flesh with a fork until fluffy. Serve with butter, salt, pepper, brown sugar, pecans, or just by themselves!

Chef’s Notes For This Recipe

Make sure to poke holes in the sweet potatoes prior to baking in addition to coating with oil and salt!
Definitely make sure to bake the potatoes for at least 30 minutes.
This recipe is great for meal prep. Make a batch of sweet potatoes in the air fryer and store in the refrigerator with an airtight container!

Be Sure To Check Out These Other Easy Recipes!

What Do We Mean By “Healthy?”

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

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

Print Recipe

Air Fryer Sweet Potatoes

These sweet potatoes made in the air fryer are simply amazing and so easy to make. Ready in less than an hour, these sweet potatoes will be completed in 30 minutes! With just a handful of ingredients, your family will love this recipe for quick and easy weeknight dinners!

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Side Dish

Cuisine: American

Keyword: air fryer, air fryer sweet potatoes, avocado oil, butter, easy sweet potatoes, healthy dinner, healthy sweet potatoes, pepper, salt, side dish, vegetables

Servings: people

Calories: 174kcal

Author: Savannah McGhee

Cost: $2

Ingredients

2 sweet potatoes medium sized
1 tablespoon avocado oil
1 teaspoon salt

Instructions

Wash the skins of two sweet potatoes. Piece each side with a fork to create little holes in the potatoes. Cover potatoes with avocado oil and salt.
Grab the handy air fryer and turn the oven to 390 degrees Fahrenheit or 198 degrees Celsius. Remove air fryer basket to gently place sweet potatoes in. Secure the basket back into the air fryer oven.
Bake the sweet potatoes in the air fryer for at least 30 minutes, or until potatoes are easy pierced with fork. Gently cut an opening at the top of the potatoes and fluff the flesh with a fork until fluffy. Serve with butter, salt, pepper, brown sugar, pecans, or just by themselves!

Nutrition

January 16, 2020 Breakfast

Peanut Butter Energy Bites (Two Ways)

Ever had peanut butter energy bites? These protein balls are seriously some of the best ways to squeeze in some protein when in a pinch. Filled with chocolate chips, peanut butter, oats, and other amazing ingredients, these bites are perfect for camping or when on-the-go! Additional option available.

close up image of peanut butter energy bites with shredded coconut

Why are these peanut butter energy bites so good?

These protein balls are super amazing because they are filled with so much protein!
They are extremely easy to make, and they do not require any baking!
Energy bites are great for meal prep– making them the optimal additions to kids’ lunches, work, or camping.

What You Need:

Peanut butter
Chocolate chips
Oats
Maple syrup, honey, or agave syrup.
Flax mill or chia seeds
Vanilla extract

How do I make these peanut butter energy bites?

step by step instructions for peanut butter energy bites

Measure out all of the ingredients, and make sure you have a baking sheet and large mixing bowl!
Combine ALL of the ingredients together in a large mixing bowl. Use hands to evenly mix all of the ingredients to create a sticky, yet combined consistency.
With a one ounce disher, simply scoop out the ingredients and roll into small balls with hands. Place each energy bite on the baking sheet. Transfer energy bites to the refrigerator to chill for at least 30 minutes.
Store in an airtight container for up to two weeks in the refrigerator. These energy bites can be frozen, too!

For Peanut Butter Energy Bites With Coconut

Follow the steps above, but once the peanut mixture has been rolled into balls, simply dip the bites into a bowl of unsweetened shredded coconut. Place on baking sheet, and transfer to the refrigerator for at least 30 minutes.

Chef’s Notes

These peanut butter energy bites can be frozen in an airtight container for up to three months. Perfect for meal prep!

If allergic to peanut or almond butter, simply substitute sunflower seed butter.

close up image of peanut butter energy bites

Be Sure To Check Out These Other Healthy Recipes!

What Do We Mean By “Healthy?”

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

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

Print Recipe

4.67 from 3 votes

Energy Bites (Two Ways)

These energy bites are filled with protein, oats, chocolate chips, and shredded coconut! Perfect for breakfast, camping, or snack time! Energy bites are a great way to squeeze in some delicious flavors while being healthy!

Prep Time5 mins

Refrigeration30 mins

Total Time35 mins

Course: Breakfast

Cuisine: American

Keyword: chocolate chips, coconut oil, energy bites, flax mill, healthy, kids’ lunches, peanut butter, protein balls, snack, vanilla extract

Servings:

Calories: 441kcal

Author: Savannah McGhee

Cost: $5

Equipment

1 oz. Disher

Ingredients

1 cup oats
1/2 cup peanut butter
1/3 cup maple syrup
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1/2 cup flaxseed ground

Energy Bites with Coconut

1 cup oats
2 teaspoons vanilla extract
1/2 cup flaxseed ground
1/2 cup shredded coconut unsweetened
2 cups peanut butter
1/3 cup maple syrup
1/2 cup mini chocolate chips

Instructions

Measure out all of the ingredients, and make sure you have a baking sheet and large mixing bowl!Combine ALL of the ingredients together in a large mixing bowl. Use hands to evenly mix all of the ingredients to create a sticky, yet combined consistency.
With a one ounce disher, simply scoop out the ingredients and roll into small balls with hands. Place each energy bite on the baking sheet. Transfer energy bites to the refrigerator to chill for at least 30 minutes.
Store in an airtight container for up to two weeks in the refrigerator. These energy bites can be frozen, too!

Energy Bites with Coconut

Follow the steps above, but once the peanut mixture has been rolled into balls, simply dip the bites into a bowl of unsweetened shredded coconut. Place on baking sheet, and transfer to the refrigerator for at least 30 minutes.

Nutrition

January 14, 2020 Beverage

Earl Grey Latte

This earl grey latte is super creamy and filled with some of the most fragrant flavors that could ever exist! Lavender, earl grey, and agave syrup create this nurturing beverage. Make it dairy-free or with dairy!

overhead image of two earl grey tea lattes with lavender buds.

Why This Earl Grey Tea Latte Is So Good!

This earl grey with milk is so good because of how creamy and flavorful it is. Soft notes of lavender accompany the pungent flavors of earl grey.
It’s versatile! This beverage can be created with dairy or without. Whichever! It is still going to be delicious.
It is soothing and relaxing. This beverage can be enjoyed any time of the day.

How To Make This Tea Latte

overhead shot of lavender simple syrup being prepared.

Create the lavender simple syrup. In a small saucepan, combine 1.5 teaspoons of lavender buds in addition to 1/4 of a cup of maple syrup. Mix in half a cup of water, and bring to medium-heat.
Let the mixture simmer for about a minute, then turn heat off. Let the syrup sit for about 20 minutes. Once the syrup has cooled, strain the lavender buds out of the syrup using a sieve.
In a medium saucepan over low-heat, heat whichever milk you choose. Be careful not to burn the milk! We used oat milk.
Add the earl grey (loose leafed or tea bags) to the warm, but not scorched, milk. Let the tea steep for about four minutes. This allows the tea to truly infuse within the milk.
Once four minutes are up, discard the earl grey tea bags. For every eight ounces, add three teaspoons of lavender simple syrup. Adjust accordingly!

close up of earl grey latte with lavender.

Where can I find lavender buds?

Lavender buds can be found at most health food stores such as Sprouts, Whole Foods, or Thrive. Lavender is also a super easy herb to grow around the home!

Be Sure To Check Out These Other Recipes!

What Do We Mean By “Healthy?”

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

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

Print Recipe

5 from 2 votes

Earl Grey Latte

This earl grey latte can be made with or without dairy, and it is just so fragrant, delicious, and creamy! It's the perfect pick-me-up that is also very relaxing! Serves two.

Prep Time5 mins

Cook Time4 mins

Total Time9 mins

Course: Beverage

Cuisine: American

Keyword: beverage, caffeine, dairy-free, drinks, earl grey latte, frothy, latte, lavender, milk, relaxing, sweet, syrup, tea

Servings: people

Calories: 224kcal

Author: Savannah McGhee

Cost: $5

Equipment

Milk frother

Ingredients

16 ounces milk we used oat milk, but dairy is fine!
2 earl grey tea bags or two scoops of loose-leafed
4 tablespoons lavender simple syrup adjust accordingly

Lavender Simple Syrup

1/4 cup agave syrup or maple syrup
1/2 cup water
1.5 teaspoons lavender buds

Instructions

Create the lavender simple syrup. In a small saucepan, combine 1.5 teaspoons of lavender buds in addition to 1/4 of a cup of agave or maple syrup. Mix in half a cup of water, and bring to medium-heat.
Let the mixture simmer for about a minute, then turn heat off. Let the syrup sit for about 20 minutes. Once the syrup has cooled, strain the lavender buds out of the syrup using a sieve.In a medium saucepan over low-heat, heat whichever milk you choose.
Be careful not to burn the milk! We used oat milk.Add the earl grey (loose leafed or tea bags) to the warm, but not scorched, milk. Let the tea steep for about four minutes. This allows the tea to truly infuse within the milk.
Once four minutes are up, discard the earl grey tea bags. For every eight ounces, add three teaspoons of lavender simple syrup. Adjust accordingly!

Notes

For additional creaminess, use a milk frother!
If agave or maple syrup are not on hand, any other sweetener will work as long as you are not following a certain diet.
This can easily be doubled for more servings.
Store the lavender syrup in the refrigerator after using!

Nutrition

January 9, 2020 Beverage

How to Make Oat Milk (At Home)

In need of a delicious oat milk recipe to make at home? This dairy-free recipe breaks it down for you in the most simple ways! This recipe is super stress-free and requires very minimal ingredients which are probably already in the pantry!

What You Need For This Oat Milk Recipe

A blender.
Sieve or cheesecloth.
Oats and water.
Salt.
Vanilla extract, cinnamon, and dates. (All optional)

Why is this recipe so great?!

This oat milk recipe is so great because of how easy and versatile it is! Forget the grocery stores, this creamy oat milk recipe is super easy to make within the comfort of your own home. What else? It requires hardly any work!

Oat milk is great for….

Coffee
Cereal or granola
Cooking variations

How To Make Oat Milk Step-By-Step

step by step photos for how to make oat milk with a blender and sieve

Add oats to a medium sized bowl and cover with water. Let the oats soak in the water for about 15 minutes.
Once the oats have finished soaking, discard water and strain the oats making sure to rinse them very well. This allows the oats to absorb water which makes blending them much easier.
Put all ingredients in the blender. Cover with four cups of water and blend. Having a high-speed blender, like Vitamix, really helps, but is not necessary. You may just have to blend the ingredients much longer.
Blend ingredients until really smooth. Add the remainder of water (from the eight cups) and blend again until super smooth and silky. This should create about eight cups.
Once the oat milk has been blended, simply strain the mixture with a sieve or cheesecloth. Be sure to place a bowl or large container underneath one of the two to catch the milk!
You may want to strain your milk more than once – depending on the type of consistency you prefer. Simply store oat milk in the refrigerator, and it will last for about a week! The container should have a top on it.

Tips For How To Make This Recipe

Definitely soak the oats!
Don’t know what to do with the leftover oat “pulp”? Throw it in the compost or use it for smoothies, baking cookies, or body scrubs.
Make sure you have something super fine to strain the milk. This will allow optimal consistency for the milk.

Is oat milk good for me?

Oats are loaded with all types of nutrients such as B vitamins and fiber. Know what else? Oats are GREAT to have if one is lactating! In addition to just being super cost-effective, making oat milk at home is better for the environment, too.

overhead image of oat milk in glass container

What Do We Mean By “Healthy?”

Be Sure To Check Out These Other Dairy-Free Recipes!

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

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

Print Recipe

5 from 1 vote

How to Make Oat Milk

This oat milk is super easy to make and so creamy! This oat milk recipe is the best, and it contains delicious ingredients such as cinnamon, dates, and vanilla extract. With minimal ingredients, this will be in constant rotation!

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Beverage

Cuisine: American

Keyword: blender, dairy-free, easy recipe, how to make oat milk, milk, oat milk recipe, oats, salt, vanilla extract, vegan, vegetarian, water

Servings: people

Calories: 88kcal

Author: Savannah McGhee

Cost: $3

Equipment

Blender
Sieve or cheesecloth

Ingredients

2 cups rolled oats
8 cups water plus more
3 dates pitted
2 teaspoons vanilla extract
1 pinch salt
1 teaspoon cinnamon optional

Instructions

Add oats to a medium sized bowl and cover with water. Let the oats soak in the water for about 15 minutes.Once the oats have finished soaking, strain the oats making sure to rinse them very well.
Once the oats have finished soaking, discard water and strain the oats making sure to rinse them very well. This allows the oats to absorb water which makes blending them much easier. Put all ingredients in the blender.
Cover with four cups of water and blend. Having a high-speed blender, like Vitamix, really helps, but is not necessary. You may just have to blend the ingredients much longer.Blend ingredients until really smooth. Add the remainder of water (from the eight cups) and blend again until super smooth and silky. This should create about eight cups.
Once the oat milk has been blended, simply strain the mixture with a sieve or cheesecloth. Be sure to place a bowl or large container underneath one of the two to catch the milk!
You may want to strain your milk more than once – depending on the type of consistency you prefer. Simply store oat milk in the refrigerator, and it will last for about a week! The container should have a top on it.

Nutrition

January 2, 2020 Appetizer

Sweet Potato Casserole

This Sweet Potato Casserole is way more than delicious! Gluten and dairy-free, this sweet-filled casserole is loaded with all types of goodness you and your household will love. Perfect for anytime of the year, this casserole is the perfect compliment to any main course with its crunchy topping all thanks to the pecans!

Why This Sweet Potato Casserole Is So Good!

This casserole is both VEGAN and gluten-free! Amazing, right?
Super simple to make. Mash the cooked potatoes and mix everything together, and you will bask in the sweet aromas while this casserole bakes.
It’s perfect for anytime of the year, and it’s definite crowd pleaser.

What makes this casserole healthy?

This sweet potato casserole is healthier than most simple due to the fact that it is filled with MOSTLY clean ingredients! For those who eat a plant-based and gluten-free diet, then this recipe is just for you.

Sweet potatoes are loaded with all types of minerals, nutrients, vitamins, and fiber, and they are great additions to most lifestyles. The pecans in this recipe allow some additional benefits such as healthy fats and protein.

How To Make This Sweet Potato Casserole

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork.
Remove the potatoes from hot water and set aside to cool.
In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together. Transfer to a 9×13 inch baking dish.
Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar. Fold in the pecans, gluten-free flour, cinnamon, and salt.
Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

step by step instructions for sweet potato casserole

Notes On This Recipe

This recipe can easily be adjusted to suit most diets.
We used a potato masher to mix the potatoes! Makes things a lot simpler, but not necessary.
To store this recipe, transfer to storage container and refrigerate for three to four days.

overhead photo of sweet potato casserole

What Do We Mean By “Healthy?”

Check Out These Other Amazing Recipes!

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

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

Print Recipe

Sweet Potato Casserole

This Sweet Potato Casserole is vegan and gluten-free, and it is filled with the most delicious flavors, ever! This casserole is great for anytime of the year, and it is just so easy to make!

Prep Time10 mins

Cook Time30 mins

Course: Side Dish

Cuisine: American

Keyword: brown sugar, casserole, cinnamon, coconut oil, easy recipe, gluten-free, holidays, nutmeg, salt, sweet potato casserole, sweet potatoes, vegan

Servings: people

Calories: 423kcal

Author: Savannah McGhee

Cost: $6

Ingredients

Sweet Potato Filling

4 sweet potatoes boiled and cubes; we used medium sized potatoes
1/2 cup milk nondairy
1/2 cup brown sugar
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt a pinch
1/4 cup sugar

For The Topping

3/4 cup pecans chopped
1/3 cup all-purpose flour gluten-free
1/4 cup brown sugar
1/2 teaspoon cinnamon
salt
2 tablespoons coconut oil melted

Instructions

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork. Remove the potatoes from hot water and set aside to cool.
In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together.
Transfer to a 9×13 inch baking dish. Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar.
Fold in the pecans, gluten-free flour, cinnamon, and salt. Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

Nutrition