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vegan

Dairy-Free

Cherry Tomato Salad

This bright and flavorful marinated salad is absolutely perfect for summer! Sweet, juicy cherry tomatoes flavored by olive oil, basil, and Italian seasoning is so delicious and so easy.

Close up of cherry tomato salad in a bowl

What You’ll Need To Make This Salad

Cherry tomatoes
Garlic clove
Olive oil
Apple cider vinegar
Italian seasoning
Honey
Salt
Fresh basil

How To Make Cherry Tomato Salad

Combine all the ingredients for the dressing.

Pour the dressing over the tomatoes in a dish or bowl.

Stir everything gently to coat tomatoes thoroughly.

Chill in the fridge for at least 2 hours prior to serving.

Serve with a sprinkling of basil on top.

Top Tips For Making

  • If you don’t have cherry tomatoes, any small ones will work. You can also use a combination of grape tomatoes, cherry tomatoes, and the multi-colored ones if you have them!
  • You can eat this as a side dish by itself, or you can mix it with pasta salad, or put it on top of a regular salad. You can also use this as a bruschetta recipe, putting it on top of a baguette.
  • For vegan, use maple syrup instead of honey.

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!

Cherry tomato salad in a bowl

More Easy, Healthy 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.

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Cherry Tomato Salad

This light, refreshing salad is so easy and full of summer flavors.
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: American
Keyword: easy salad, no cooking, under 30 minutes
Servings: 6 servings
Calories: 107kcal
Cost: $2

Ingredients

  • 4 cups cherry tomatoes quartered
  • 1 clove garlic minced
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • basil fresh, chopped

Instructions

  • Combine oil, apple cider vinegar, italian seasoning, honey, garlic, and salt in small bowl.
  • Pour the dressing over cherry tomatoes in dish or bowl. Stir to combine. Chill for 2 hours at minimum prior to serving. Garnish with fresh basil.

Notes

  • Tomatoes: If you don’t have cherry tomatoes, any small ones will work. 
  • Serving options: Serve as side dish, in pasta salad, on salad, or on top of baguette as bruschetta.
  • Vegan: Sub maple syrup for honey.

Nutrition

Calories: 107kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 206mg | Potassium: 225mg | Fiber: 1g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg

Asian

Chick-fil-A Coleslaw

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

Overhead of bowl of Chick-fil-A coleslaw

What You’ll Need To Make This Recipe

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

How To Make Chick-fil-A Coleslaw

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

Add the coleslaw mix to the mayo mixture.

Fold everything over until the coleslaw is completed coated.

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

Top Tips For Making

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

What Do We Mean By “Healthy?”

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

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

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

More Easy Recipes

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

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Chick-Fil-A Coleslaw

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Dairy-Free

White Bean Salad

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

White bean salad in a bowl

What You’ll Need To Make This Recipe

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

How To Make White Bean Salad

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

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

Chop up the parsley roughly.

Whisk together the dressing ingredients.

Add everything to the beans and gently mix.

Top Tips For Making

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

What Do We Mean By “Healthy?”

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

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

Close-up of white bean salad in a bowl

More Delicious Vegan & Vegetarian Recipes

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

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White Bean Salad

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Appetizer

Keto Fries

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

Fries on a plate with a side of ranch

What You’ll Need To Make Keto Fries

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

How To Make This Recipe

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

Top Tips For Making

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

What Do We Mean By “Healthy?”

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

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

Close up of rutabaga fries

More Delicious Recipes

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

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Keto Fries

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

Ingredients

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

Instructions

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

Notes

Nutrition

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

Dairy-Free

French Green Lentils

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

Bowl of French green lentils with a spoon

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

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

What You’ll Need To Make This Recipe

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

How To Make French Green Lentils

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

Top Tips For Making

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

Cook Times For Different Lentils

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

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-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 on French green lentils

More Easy, Healthy 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.

Bowl of French green lentils with a spoon
Print Recipe

French Green Lentils

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Appetizer

Instant Pot Chickpeas (No Soak!)

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

Chickpeas in a bowl

Why This Recipe Is So Good

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

How To Cook Chickpeas in the Instant Pot

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

Top Tips For Making Instant Pot Chickpeas

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

What Do We Mean By “Healthy?”

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

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

Bowl of Instant Pot chickpeas

More Recipes You’ll Love

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

Chickpeas in a bowl
Print Recipe

Instant Pot Chickpeas (No Soak!)

Cooking chickpeas in the Instant Pot couldn't be easier. Tender and perfect for recipes or as a side.
Prep Time2 mins
Cook Time1 hr
Course: Vegetables
Cuisine: Mediterranean
Keyword: garbanzo beans, pressure cooker, vegan
Servings: 6 servings
Cost: $1

Equipment

  • Instant Pot or pressure cooker

Ingredients

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

Instructions

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

Notes

  • Garbanzo beans: Another name for chickpeas.
  • Vegan: Use water instead of chicken stock.

Easy

Garlic Butter Parsley Potatoes

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

Garlic butter parsley potatoes

Why These Potatoes Are So Good

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

How To Make This Recipe

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

Top Tips For Making

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

What Do We Mean By “Healthy?”

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

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

Bowl of garlic butter parsley potatoes

More Vegetable Recipes

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

Garlic butter parsley potatoes
Print Recipe

Garlic Butter Parsley Potatoes

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

Ingredients

  • 1 ½-2

     pounds

    red potatoes

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

    salted butter

     sliced

  • ¼

     cup parsley chopped
  • black pepper
  • 3 cloves garlic minced

Instructions

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

Notes

  • Vegan: Sub butter with vegan butter.

Nutrition

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

Dairy-Free

Instant Pot Broccoli

Making perfectly steamed broccoli in the Instant Pot is so easy and fast! This basically foolproof method makes tender, delicious broccoli every single time.

Instant Pot broccoli

Why This Recipe Is So Good

  • Broccoli in the Instant Pot couldn’t be easier! In less than 10 minutes, you have the perfect steamed broccoli.
  • This method is perfect for a quick and easy side dish. This recipe only has a zero minute cook time. Zero minutes!

How To Cook Broccoli in the Instant Pot

  1. Wash off the broccoli and cut off the florets.
  2. Place trivet in the bottom of the Instant Pot. Add the water and broccoli florets.
  3. Cover the Instant Pot with the lid . Put vent in “sealing” position. Click on “manual” or “pressure cook” and set on high for 0-1 minutes.
  4. Allow Instant Pot to come to pressure. Then release the steam and open the lid.
  5. Remove the broccoli and serve.
  • Uncooked broccoli in a bowl
  • Broccoli florets in an Instant Pot

Top Tips For Making

  • For really tender broccoli, cook for 1 minute. We like ours a little bit more firm, so we cooked for 0 minutes.
  • Make sure the Instant Pot lid and vent are properly in place. The Instant Pot will take about 6 minutes to come to pressure.
  • This Instant Pot broccoli is delicious plain, with a little salt and pepper, creamy cheddar cheese, or even some ranch dressing.
  • Just in case you wondered, the florets are the tree-like parts of the broccoli! Chop them off the large stem and discard the rest.

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!

Instant Pot broccoli

More Easy Recipes

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

Instant Pot broccoli
Print Recipe

Instant Pot Broccoli

Broccoli in the Instant Pot is the easiest way to get perfect broccoli every time.
Prep Time3 mins
Cook Time6 mins
Course: Vegetables
Cuisine: American
Keyword: easy recipe, healthy side dish, pressure cooker
Servings: 4 servings
Calories: 39kcal
Author: Emily Stallings
Cost: $0.45

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 pound broccoli uncooked
  • 1/2 cup water

Instructions

  • Wash off broccoli and cut off florets.
  • Place trivet in the bottom of the Instant Pot and add water and broccoli florets.
  • Cover Instant Pot with lid and put vent in "sealing" position. Click on "manual" or "pressure cook." Set on high for 0-1 minutes (see notes).
  • Allow Instant Pot to come to pressure. Release steam and open lid after cooking is complete.
  • Remove broccoli. Serve.

Notes

  • Cook time: 0 minutes for firm broccoli, 1 minute for very tender broccoli.
  • Instant Pot notes: Make sure lid and vent are properly in place. Will take about 6 minutes to come to pressure.
  • Serving suggestions: With ranch dressing or cheese.
  • Florets: Florets are the top, tree-like part of the stalk of broccoli.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 53mg | Iron: 1mg

Desserts

Vegan Cookie Dough

This edible vegan cookie dough is so delicious! Creamy dough with chunky chocolate chips, it’s the perfect vegan treat. Gluten free, too!

Jar of vegan cookie dough with a bottle of milk

Why This Cookie Dough is So Good

  • This decadent, indulgent recipe tastes so much like real cookie dough but is vegan and gluten-free.
  • This cookie dough is so creamy and rich, safe to eat raw, and only takes a few easy ingredients and no cooking!
  • You can also double, triple, or quadruple this recipe and store the leftovers in the freezer in an airtight container for a super easy treat.

How To Make This Recipe

  1. Drain and rinse the chickpeas. Peel the skins off. Place the chickpeas in a paper towel and dry.
  2. Add all ingredients except cacao nibs to a food processor. Blend until smooth and creamy. 
  3. Add the cookie dough to a small bowl and fold in cacao nibs.
  • Vegan cookie dough in a food processor
  • Vegan cookie dough

Top Tips For Making Vegan Cookie Dough

  • Chickpeas sometimes are also called garbanzo beans, so look for both when buying a can.
  • To make your cookie dough extra creamy, add a little juice from the can of chickpeas.

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.

Jar of vegan cookie dough

More Healthy Desserts

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Jar of vegan cookie dough with a bottle of milk
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5 from 1 vote

Vegan Cookie Dough

This decadent, creamy cookie dough is the perfect vegan and gluten-free treat.
Prep Time10 mins
Course: Dessert
Cuisine: American, Gluten Free, Vegan
Keyword: healthy dessert, party food, vegan cookie dough
Servings: 2
Calories: 571kcal
Author: Emily Stallings
Cost: $3

Equipment

  • Food processor

Ingredients

  • 1 can chickpeas
  • 2½ tablespoon maple syrup
  • ½ cup peanut butter creamy
  • ⅓ cup cacao nibs
  • ½ teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon baking soda

Instructions

  • Drain and rinse the chickpeas. Peel skins off. Place chickpeas in paper towel and dry.
  • Add all ingredients except cacao nibs to food processor. Blend until smooth.
  • Add cookie dough to small bowl and fold in cacao nibs.

Nutrition

Calories: 571kcal | Carbohydrates: 34g | Protein: 19g | Fat: 42g | Saturated Fat: 13g | Sodium: 367mg | Potassium: 475mg | Fiber: 7g | Sugar: 22g | Calcium: 55mg | Iron: 1mg

Appetizer

Slow Cooker Pinto Beans

Savory and smoky, these slow cooker pinto beans are a must have for potlucks and picnics! So cheap and easy, they will become one of your fave vegan side dishes.

White bowl of slow cooker pinto beans with a spoon

Why These Beans Are So Good

  • So tender and flavorful, these beans are the perfect vegan add-on to rice, tacos, cowboy caviar, or just on their own.
  • Almost completely hands off, these pinto beans are so simple to soak, season, and throw in the slow cooker for a delicious, oh-so-easy side dish.

How To Make This Recipe

  1. Rinse and soak the beans in cold water overnight. The water should be 2-3 inches above the beans.
  2. After soaking, drain and rinse the beans, then drain again.
  3. Add the beans, spices, and water to the slow cooker. Mix everything well.
  4. Turn slow cooker to high and cook for 4 hours or until tender.
Instructions for slow cooker pinto beans

Top Tips For Making

  • Soaking your beans isn’t absolutely necessary, but we do highly recommend it. Soaking the beans makes them tender and much easier for your body to digest.
  • This recipe is perfect for making on the weekend and munching on all week. Simply store your beans in an airtight container in the fridge for up to five days.
Slow cooker pinto beans in Crockpot

What Do We Mean By “Healthy?”

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

More Vegetarian Recipes

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

White bowl of slow cooker pinto beans with a spoon
Print Recipe

Slow Cooker Pinto Beans

Prep Time12 hrs
Cook Time4 hrs
Course: Appetizer, Side Dish
Cuisine: American
Keyword: healthy recipe, pinto beans, slowcooker recipe
Servings: 12
Calories: 56kcal
Author: Jenny Hurley
Cost: $5

Equipment

  • Slow cooker

Ingredients

  • 1 pound pinto beans soaked overnight
  • 4 cups water
  • 1 tablespoon salt
  • 1/4 tablespoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder

Instructions

  • Rinse and soak beans in cold water overnight. Water should be 2-3 inches above beans.
  • Drain, rinse, drain again, and add to the slow cooker.
  • Add spices and water, stir until well mixed.
  • Cook in slow cooker on high for 4 hours, or until tender.

Nutrition

Calories: 56kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 172mg | Fiber: 4g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg