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Dairy-Free

Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie, whether you eat them alone or add them to other dishes. Simply, yet perfectly seasoned, they are bright, crisp, and full of green flavor.

Overhead shot of keto green beans in a white bowl

What Makes This Recipe So Good

  • This recipe only takes about 12 minutes to make, so it’s great for whipping up for a quick side dish.
  • Made with only 5 ingredients, these keto green beans are perfect for when you want to bulk up your meal without spending a lot of money!
  • Each serving of these green beans is about 6g net carbs, so it’s easy to fit into your low carb or keto diet.
Ingredients for keto green beans in bowls

How To Make Keto Green Beans

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Add the green beans to a large skillet and cook until they are bright and shiny.

Add the seasonings and cook while stirring constantly until the garlic is fragrant.

Keto green beans in a skillet being stirred with a wooden spoon


Top Tips For Making

  • You can fancy up this dish by adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), fresh parmesan cheese, bacon, or slivered almonds.
Overhead shot of keto green beans in a white bowl

More Veggie Recipes

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

Overhead shot of keto green beans in a white bowl
Print Recipe

Keto Green Beans

These bright and fresh green beans are the perfect low carb side
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Side Dish
Cuisine: American
Keyword: low carb, under 30 minutes, vegetables
Servings: 4 servings
Calories: 101kcal
Cost: $2

Ingredients

  • 16 ounces fresh green beans
  • 2 tablespoons avocado oil or olive oil
  • 3 cloves garlic minced
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Add oil to a large skillet over medium-high heat. Add trimmed green beans and cook, stirring often, until beans are shiny, about 7 minutes. Add garlic and seasoned with salt and pepper. Cook while stirring constantly about 3 minutes until garlic is fragrant and beans are bright and tender.

Notes

  • Variations: Try adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), fresh parmesan cheese, bacon, or slivered almonds.

Nutrition

Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg | Net Carbs: 6g

Air Fryer

Air Fryer Mushrooms

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

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

What You’ll Need To Make This Recipe

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

How To Make Air Fryer Mushrooms

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

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

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

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

Top Tips For Making

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

What Do We Mean By “Healthy?”

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

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

White bowl full of air fryer mushrooms topped with parsley

More Delicious Air Fryer Recipes

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

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

Air Fryer Mushrooms

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

Equipment

  • Air Fryer

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Dairy-Free

Instant Pot Cauliflower

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

Instant Pot cauliflower in a bowl

What You’ll Need To Make This Recipe

Head of cauliflower
Water
Instant Pot or pressure cooker

How To Make Cauliflower in the Instant Pot

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

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

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

Uncooked cauliflower inside of the Instant Pot

Top Tips For Making

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

What Do We Mean By “Healthy?”

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

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

Close-up of cauliflower in a bowl

More Instant Pot Recipes

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

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5 from 2 votes

Instant Pot Cauliflower

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

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 head cauliflower
  • 1/2 cup water

Instructions

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

Notes

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

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg | Net Carbs: 4g

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.

Vegan apple crisp on a plate with a bowl of apples in the background

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?”

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.

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!

Vegan apple crisp on a plate

More Delicious Desserts

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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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: 6 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

Calories: 564kcal | Carbohydrates: 83g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Sodium: 305mg | Potassium: 537mg | Fiber: 5g | Sugar: 46g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 3mg | Net Carbs: 78g

Dairy-Free

Roasted Cauliflower Steaks

These roasted cauliflower steaks are simply seasoned but absolutely delicious. Tender and packed full of flavor, they are the perfect vegan main course or an easy side dish.

Close-up of roasted cauliflower steaks

What You’ll Need To Make This Recipe

Head of cauliflower
Olive oil
Sea salt
Garlic powder
Onion powder
Smoked paprika
Chili powder
Fresh parsley

How To Make Roasted Cauliflower Steaks

Remove the leaves from the cauliflower, then slice the cauliflower in half. Slice 2 steaks from cauliflower halves, about an inch thick from each half.

Mix together the olive oil and seasonings.

Arrange the cauliflower steaks on a baking or cooking sheet. Brush both sides of each steak with the olive oil. (Use a lot of it!)

Bake the steaks, then flip over. Serve with fresh parsley.

Top Tips For Making

  • Don’t be shy about getting your cauliflower really coated in olive oil! The oil makes it super tender and the seasonings make the cauliflower extra delicious.
  • We really love the smoky, spicy flavor of smoked paprika, but you can use regular paprika if you’d like.
  • You can either save your extra pieces of cauliflower for a later recipe, make additional steaks if they are big enough, or roast them with your steaks and save them for a snack.
  • We love these steaks with a side of ranch or even chimichurri.

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.

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!

Two roasted cauliflower steaks on a plate

More Easy Veggie 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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Roasted Cauliflower Steaks

These super flavorful steaks are the perfect veggie main course or side dish
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: easy side, vegan, vegetables
Servings: 2 servings
Calories: 301kcal
Author: Jenny Hurley
Cost: $3

Ingredients

  • 1 head cauliflower
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • fresh parsley for garnish, optional

Instructions

  • Preheat oven to 450º F. Remove the leaves from base using a sharp knife. Slice cauliflower in half, then slice 2 steaks about 1” thick from each half. Mix the olive oil, sea salt, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl.
  • Place cauliflower steaks on baking or cookie sheet and brush liberally with olive oil. Cook 15 minutes, then flip over. Cook additional 15 minutes. Sprinkle with parsley and serve.

Notes

  • Olive oil: Be sure to use plenty when brushing your steaks to make them tender.
  • Ingredient variations: Can use regular paprika instead of smoked.
  • Extra cauliflower: Save in airtight container or bag, make additional steaks if large enough, or roast with steaks and save for a snack.
  • Sauce options: Delicious plain, but try steaks with a side of ranch or even chimichurri.

Nutrition

Calories: 301kcal | Carbohydrates: 13g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 1234mg | Potassium: 639mg | Fiber: 5g | Sugar: 4g | Vitamin A: 641IU | Vitamin C: 96mg | Calcium: 44mg | Iron: 1mg | Net Carbs: 8g

Easy

Hasselback Sweet Potatoes

These hasselback sweet potatoes are the perfect combination of sweet and savory. Cut into traditional hasselback thin slices and perfectly seasoned, they are an easy but elegant side dish.

Two sweet potatoes on a plate

What You’ll Need To Make This Recipe

Sweet potatoes
Olive oil
Butter
Garlic
Fresh rosemary
Salt and pepper

How To Make Hasselback Sweet Potatoes

Preheat the oven to 450º F and line a baking or cookie sheet with aluminum foil.

In a small bowl, mix together the melted butter, olive oil, garlic, salt, and rosemary.

Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.

Place the potatoes on the baking sheet and brush with the butter mixture.

Bake for 45 minutes.

Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.

Top Tips For Making

  • Want to make these potatoes into a full meal? We love our sweet potatoes stuffed with shredded chicken or tofu and some broccoli.
  • To make these sweet potatoes vegan, use either vegan butter or coconut oil instead of regular 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-fried 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!

Two sweet potatoes on a plate

More Delicious Side Dishes

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

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Hasselback Sweet Potatoes

This savory sweet potatoes are an elegant and easy side dish
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: vegan option, vegetables, vegetarian
Servings: 2 servings
Calories: 258kcal
Author: Jenny Hurley
Cost: $2

Ingredients

  • 2 sweet potatoes large
  • 1/2 tablespoons olive oil
  • 1/2 tablespoons butter melted
  • 2 cloves garlic minced
  • 1 tablespoon rosemary fresh, chopped
  • 1/2 teaspoon salt plus extra to taste
  • pepper to taste

Instructions

  • Preheat oven to 450º F. Line baking or cookie sheet with aluminum foil. Mix together the melted butter, olive oil, garlic, salt, and rosemary in a small bowl.
  • Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.
  • Place potatoes on the baking sheet. Brush with butter mixture and bake for 45 minutes. Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.

Notes

  • Vegan: Use coconut oil or vegan butter.
  • Serving suggestion: Stuff with shredded chicken or tofu and broccoli.

Nutrition

Calories: 258kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 732mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32181IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 2mg | Net Carbs: 40g

Appetizer

Cucumber Chips

These cucumber chips will totally curb your chip cravings, but without all the carbs! Salt and vinegar flavored, but easy to customize, they are perfectly crunchy, salty, and taste like junk food with no junk!

Cucumber chips in a bowl

What You’ll Need To Make This Recipe

Cucumbers
Avocado oil
Salt
Vinegar

How To Make Cucumber Chips

Preheat the oven to 175º F.

Line a baking or cookie sheet with some parchment paper or a silicone baking sheet.

Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.

Mix together the oil, vinegar, and salt in a large bowl.

Gently dip the cucumber slices into the avocado oil mixture.

Place the slices on the cookie sheet and bake for 3-4 hours until crispy.

Top Tips For Making

  • Use a sharp knife or a mandolin to cut your cucumber into slices, but, obviously, be really careful! You want the slices to be thin enough to get crispy, but not so thin that they stick to the cookie sheet.
  • If you’re not a fan of salt and vinegar, omit the vinegar. You can also add things like cayenne pepper if you want a kick, garlic salt, or smoked paprika. The cucumbers are basically a blank canvas!
  • We used medium-sized cucumbers for our chips, but smaller ones have smaller seeds. It’s just whatever your personal preference is!
  • If you have a dehydrator, you can cook these chips at 125-135º F for 10-12 hours.

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.

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!

Hand holding up a cucumber chip

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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Cucumber Chips

These salty, crispy, crunchy chips have all the flavor of potato chips, but without the carbs.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Snack
Cuisine: American
Keyword: fewer than 5 ingredients, low carb, vegan
Servings: 4 servings
Calories: 50kcal
Author: Jenny Hurley
Cost: $1

Ingredients

  • 2 cucumbers
  • 1 tablespoon avocado oil
  • 1 tablespoon vinegar
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 175º F. Line a baking or cookie sheet with some parchment paper or a silicone baking sheet. Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.
  • Mix together the oil, vinegar, and salt in a large bowl. Gently dip the cucumber slices into the avocado oil mixture.
  • Place the slices on the cookie sheet and bake for 3-4 hours until crispy.

Notes

  • Flavor variations: Omit vinegar and add cayenne pepper, garlic powder, or smoked paprika.
  • Cutting notes: Use a sharp knife or mandolin carefully to cut into slices that are not see-through, but are quite thin.
  • Cucumbers: Use small cucumbers if you prefer small seeds.
  • Dehydrator: Cook chips 125-135º F for 10-12 hours.

Nutrition

Calories: 50kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg | Net Carbs: 2g

Condiment

Coconut Bacon

These bacon bits have all the smoky, crispy goodness of real bacon, but are 100% vegan! Perfect for salads, on vegan cheese fries, or wherever you’re craving a salty crunch, this coconut bacon is out of this world delicious.

Bowl of coconut bacon

What You’ll Need To Make Coconut Bacon

Coconut flakes
Tamari
Liquid smoke
Maple Syrup
Smoked Paprika

How To Make Coconut Bacon

Preheat the oven to 350º F.

Line a cookie or baking sheet with some parchment paper.

Mix together everything but the coconut flakes in a small bowl.

In a medium sized bowl, add the coconut flakes.

Pour the sauce over the coconut and gently stir or toss until they are completely coated.

Spread the coconut evenly on the cookie sheet.

Bake for 12 minutes. Stir the coconut flakes about halfway through the cook time.

Remove and let cool before enjoying!

Top Tips For Making

  • Check your coconut bacon about once a minute after stirring halfway through the cook time. They make take a little less than 12 minutes, so be sure to pull them out when they look browned and crispy.
  • You can store these in the freezer if you’d like to keep extra. Just let them thaw at room temperature, and they will be just as crispy as when you first made them!

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.

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 coconut bacon

More Vegan 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

Coconut Bacon

These crispy, salty, smoky bacon bits are absolutely delicious and totally vegan
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: bacon bits, vegan, vegetarian
Servings: 10 servings
Calories: 126kcal
Author: cherylmalik
Cost: $1

Ingredients

  • 2 cups unsweetened coconut flakes
  • 2 tablespoons tamari
  • 1 tablespoon liquid smoke
  • 1 tablespoon maple syrup
  • 1/4 teaspoon smoked paprika

Instructions

  • Preheat oven to 350º F. Line cookie or baking sheet with some parchment paper. Mix together tamari, liquid smoke, maple syrup, and paprika in a small bowl.
  • Place coconut flakes in medium sized bowl
  • Pour the sauce over the coconut and gently stir or toss until they are completely coated.
  • Spread the coconut evenly on the cookie sheet. Bake for 12 minutes. Stir the coconut flakes after baking 6 minutes. When coconut bacon is done, let cool before serving.

Notes

  • Cooking tips: Check coconut bacon every minute after stirring midway through cook time to ensure they do not burn.
  • Storage: Keep in freezer 6-8 months. Let thaw before serving.

Nutrition

Calories: 126kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 10g | Sodium: 61mg | Potassium: 115mg | Fiber: 3g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | Net Carbs: 4g

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 makes the perfect easy, delicious summer salad and side dish.

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-fried 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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5 from 3 votes

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 | Net Carbs: 5g

Easy

Instant Pot Carrots

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

Bowl of carrots

What You’ll Need For This Recipe

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

How To Make Carrots in the Instant Pot

Add the carrots and water to the Instant Pot.

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

“Pressure Cook” for 8 minutes.

Once the timer goes off, quick release the steam.

Drain the water.

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

Add the butter to the carrots and let melt.

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

Stir well to make sure carrots are fully coated.

Top Tips For Making

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

What Do We Mean By “Healthy?”

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

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

Close-up of Instant Pot carrots

More Easy Vegetable Recipes

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

Print Recipe

Instant Pot Carrots

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

Equipment

  • Instant Pot or pressure cooker

Ingredients

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

Instructions

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

Notes

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

Nutrition

Calories: 270kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 876mg | Potassium: 623mg | Fiber: 7g | Sugar: 29g | Vitamin A: 31662IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 2mg | Net Carbs: 34g