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Appetizer

Deviled Eggs

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

close up shot of deviled eggs.

Why This Deviled Eggs Recipe Is So Good!

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

What You Need

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

How To Make Deviled Eggs

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

Notes For Deviled Eggs

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

Other Recipes You’ll Love

What Do We Mean By “Healthy?”

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

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

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

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

Print Recipe

Deviled Eggs

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

Ingredients

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

Instructions

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

Nutrition

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

Beverage

How to Make Oat Milk (At Home)

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

close up image of homemade oat milk

What You Need For This Oat Milk Recipe

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

Why is this recipe so great?!

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

Oat milk is great for….

  • Coffee
  • Cereal or granola
  • Cooking variations

How To Make Oat Milk Step-By-Step

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

Tips For How To Make This Recipe

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

Is oat milk good for me?

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

overhead image of oat milk in glass container

What Do We Mean By “Healthy?”

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

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

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

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

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

Print Recipe
5 from 1 vote

How to Make Oat Milk

This oat milk is super easy to make and so creamy! This oat milk recipe is the best, and it contains delicious ingredients such as cinnamon, dates, and vanilla extract. With minimal ingredients, this will be in constant rotation!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Beverage
Cuisine: American
Keyword: blender, dairy-free, easy recipe, how to make oat milk, milk, oat milk recipe, oats, salt, vanilla extract, vegan, vegetarian, water
Servings: 8 people
Calories: 88kcal
Author: Savannah McGhee
Cost: $3

Equipment

  • Blender
  • Sieve or cheesecloth

Ingredients

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

Instructions

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

Nutrition

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

Easy

Cranberry Chicken Salad

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

Ingredients For Cranberry Chicken Salad

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

Why should I make this chicken salad?

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

What can I serve this chicken salad with?

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

How To Make Cranberry Chicken Salad

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

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

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

Check Out These Other Amazing Healthy Recipes!

What Do We Mean By “Healthy?”

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

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

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

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

Print Recipe
5 from 3 votes

Cranberry Chicken Salad

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Appetizer

Brussels Sprouts Salad (Whole30, Paleo)

This salad filled with brussels sprouts, cranberries, and apples delivers the most beautiful amounts of crunchy fresh flavors! Evenly coated in a delicious and silky oil-based dressing, this salad is packed with the perfect balance of naturally sweet and tangy flavors.

close-up image of brussels sprouts salad with acv dressing

Why This Brussels Sprouts Salad Is SO Good!

  • This salad is sooo good because of the fresh and raw ingredients!
  • The perfect amount of sweet, yet savory flavors are compiled in this salad.
  • This brussels sprouts salad is non–dairy and perfect for the paleo or Whole30 diet.

Are brussels sprouts healthy?

Brussels sprouts are filled with all sorts of nutrition. Not only are brussels sprouts rich with antioxidants, but they are also high in fiber, vitamin K, and contain healthy omega-3s!

We really like this salad because it is also filled with apples, cranberries, and apple-cider vinegar which also have amazing benefits! Apples contain important antioxidants, flavonoids, and fiber! With cranberries that act as superfoods, this salad is really just jam-packed with all things nutritious and good.

Instructions For Brussels Sprouts Salad With Apples And Cranberries:

step-by-step photo of brussels sprouts salad with apple cider vinaigrette
  1. Preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.
  2. Cut the ends off the brussels sprouts and cut each one in half. Cover the brussels sprouts with avocado oil. Once the oven has preheated, roast brussels sprouts on baking sheet on the top rack for about 30 minutes. Flip about halfway through for an even char.
  3. While the brussels are cooking, finely chop apple and mince the garlic. Squeeze some fresh lemon juice on the apples to prevent some discoloration. Set the apples aside in a medium bowl.
  4. For the vinaigrette, whisk together one and one half cups of olive oil, half a cup of apple cider vinegar (with the mother), two tablespoons of dijon mustard, minced garlic, salt, and pepper. Transfer to serving jar. This dressing will separate, just give it a good shake!
  5. Once the brussels sprouts are finished cooking and are evenly browned, combine the roasted brussels sprouts with cranberries and apples in a large bowl. Mix the ingredients together until evenly combined.
  6. Pour the vinaigrette over the salad until evenly coated. Serve warm or cold!
overhead shot of brussels sprouts salad on white plate

Chef’s Notes

  • If on Whole30, be sure to use a compliant dijon mustard that does not contain white wine.
  • We used dehydrated cranberries for this recipe.
  • Spruce things up by adding nuts or seeds to this salad!
  • The vinaigrette will definitely separate, but just give it a shake.

Will this salad be good if left in the refrigerator?

Yes, this salad is great as a leftovers recipe! Just store the brussels sprouts salad in an airtight container. In the fridge, the salad will be good for about three or four days.

Our apple cider vinaigrette recipe can be found here.

What Do We Mean By “Healthy?”

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

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

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

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

Be Sure To Check Out These Other Amazing Salads!

Print Recipe
5 from 1 vote

Brussels Sprouts Salad with Apples and Cranberries

This salad filled with brussels sprouts, cranberries, and apples delivers the most beautiful amounts of crunchy fresh flavors! Evenly coated in a delicious and silky oil-based dressing, this salad is packed with the perfect balance of naturally sweet and tangy flavors.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Keyword: apple cider vinaigrette, apple cider vinegar, apples, brussels sprouts, cranberries, easy greek salad recipe, olive oil
Servings: 4 people
Calories: 109kcal
Author: Savannah McGhee
Cost: $6

Ingredients

  • one pound brussels sprouts
  • two tablespoons avocado oil
  • two apples finely chopped
  • 1 cup cranberries dehydrated
  • 2 cups apple cider vinaigrette see below

Apple Cider Vinaigrette

  • 1.5 cups olive oil
  • 1.5 cup apple cider vinegar with the "mother"
  • 2 tablespoons dijon mustard see notes
  • 2 cloves garlic minced

Instructions

  • Preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.Cut the ends off the brussels sprouts and cut each one in half. Cover the brussels sprouts with avocado oil.
  • Once the oven has preheated, roast brussels sprouts on baking sheet on the top rack for about 30 minutes. Flip about halfway through for an even char. While the brussels are cooking, finely chop apple and mince the garlic.
  • Squeeze some fresh lemon juice on the apples to prevent some discoloration. Set the apples aside in a medium bowl.For the vinaigrette, whisk together one and one half cups of olive oil, half a cup of apple cider vinegar (with the mother), two tablespoons of dijon mustard, minced garlic, salt, and pepper. Transfer to serving jar.
  • This dressing will separate, just give it a good shake! Once the brussels sprouts are finished cooking and are evenly browned, combine the roasted brussels sprouts with cranberries and apples in a large bowl.
  • Mix the ingredients together until evenly combined.Pour the vinaigrette over the salad until evenly coated. Serve warm or cold!

Nutrition

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

Appetizer

Rosemary Roasted Potatoes

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

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

What makes this Rosemary Roasted Potatoes recipe so easy?

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

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

Is this recipe healthy?

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

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

Instructions for Rosemary Roasted Potatoes

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

Chef’s Tips

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

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

Be Sure Check Out These Other Healthy Recipes!

What Do We Mean By “Healthy?”

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

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

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

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

Print Recipe

Rosemary Roasted Potatoes

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

Ingredients

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

Instructions

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

Nutrition

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