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Curry Carrot Fries with Peanut Sauce

Curry carrot fries dipped in creamy, delicious peanut sauce are addicting without the guilt. This vegan, healthy appetizer will be a new family favorite! 

close up bowl of carrot fries

Carrot fries are an easy, creative way to get more carrots into your diet in a delicious way - especially with peanut sauce to dip them in. Tossing in curry powder adds a delectable flavor that pairs perfectly with the sauce and sweet, earthiness of the carrots. Since the recipe is vegan and gluten free, carrot fries are a great appetizer or snack for people with dietary restrictions.  

Baked carrot fries are a go-to staple in our house. Although they're awesome enough on their own, dipping makes them super satisfying. Baking the carrots reduces their size making it easy to eat a ridiculous amount of carrot without even realizing that you're snacking on veggies. Raw carrots just don't have the same snack appeal. 

close up picture of dark bowl of carrot fries with raw carrots next to them        

How to make carrot fries

This recipe is so simple, you can't not try it out. The hardest part is chopping the carrots. After that, all you do is toss the carrots in oil and the seasonings, lay them out on a baking sheet. Bake for 10 minutes, then stir and bake for another 10. Simple right? 

The peanut sauce is equally easy. Throw all of the ingredients into a pan, cook down for about 5 minutes and serve with the carrots. It's that quick and easy. For this reason, I like making these carrot fries as an appetizer or side dish to go with Thai, Indian food, or whatever other recipe I can find that pairs well.  

One thing to note, it may seem like a lot of carrots, but they cook down to about half their pre-cooked size. Here they are before baking:

pan with sliced carrot fries

...

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Zucchini Lasagna

The best zucchini lasagna recipe that is naturally keto, gluten free, and lightened up with ground turkey, but full of protein and bursting with flavor!

close up overhead picture of zucchini lasagna

Where are my fellow lasagna fans at? This turkey zucchini lasagna recipe lets you ditch those noodles and replace them with zucchini! You won't sacrifice any of the flavor that we all love in the classic casserole but this recipe lightens it up considerably. With enough other flavors, you won't even know you're using turkey instead of ground beef either!

I'm not going to try to lie to you, this recipe has multiple steps. If you're short on time and looking for a meal with less than 30 minutes of prep time, check out these spinach artichoke stuffed portobello mushrooms or this sausage potato skillet. 

Buttt, if you've got the time, I promise this recipe is worth it! Plus, if you make it on the weekend, it reheats well for quick veggie-filled weekday lunches or dinners. 

If you need to/choose to follow a low-carb diet but are still craving comfort food, you're going to love this. Heck, even if you aren't, it's still a winner! It's gluten-free and Keto friendly so it works for various dietary preferences. 

I don't follow any of those diets but do love that zucchini lasagna allows me to get my veggies in while meeting my comfort food needs. Cause lets face it, this time of year, comfort food is a need, not a want.  ...

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Oat Flour Waffles

The best oat flour waffles recipe that is naturally gluten free, dairy free, easy to make, high protein from almond flour and absolutely delicious!

Waffles are a classic breakfast staple. From the pour your own waffle bar at dingy hotels to fine dining brunch buffets, waffles are always there. So what happens when you're still craving those carbs but looking for a gluten free, healthier option? Well, you can work your way through the bevy of unimpressive gluten free waffle mixes on the market or make your own!

In fairness, there are some decent mixes out there, but making your own is simple and allows you to control what goes in. Its no secret that I'm an oat flour advocate and once again, I found an oat flour blend that fits the task at hand - oat and almond flour!

Why should I make this gluten free waffle recipe?

These waffles aren't just for gluten free folks (although they're perfect for you if you are). Many people these days are just trying to cut back on gluten and explore other options. Oats are full of fiber and protein already, but this waffle recipe uses a blend of both oat and almond flour to add some more plant based protein into the mix.

Protein is one of the critical elements needed to make standard unhealthy breakfast foods more nutritious and filling. Normal waffles leave you hungry an hour later, but protein packed waffles, not so much.

Similarly, limiting the sugar helps avoid a crash so the energy you get from your breakfast can keep you going. This recipe uses a tablespoon of pure maple syrup which isn't very much at all split between 6 waffles.

 You've heard me preach about protein nonstop, but it's so incredibly important to get protein in the first meal of the day! I love sweet breakfasts, but I hate being hangry an hour after eating one.

Don't be scared of the calories. Each waffle has 12 grams of protein and 5 grams of fiber. Yes, calories are important, but what you get for those calories is even more important. Is it junk or is it going to fuel your day? Let's choose the latter... most of the time. ...

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Watermelon Popsicles

Easy watermelon popsicles can be prepped in 10 minutes with yogurt, lime, and agave or honey - they're the best healthy summer treat for kids (or adults)!

hand holding up a pink popsicle with watermelon in background

These watermelon popsicles have me swooning! They're perfect for teething babies and kid approved, yet healthy enough for us mamas to dole them out without batting an eye. My daughter begged for them all summer long.

The yogurt makes them more filling and adds a hint of creaminess while the lime adds complexity and brings out the watermelon flavor. The lime also helps with emulsification so the water doesn't separate from the juice at the bottom of the popsicle mold. The agave syrup adds more sweetness to make it taste like the treat that it is. Sure, you can skip it, but I think it really helps enhance the watermelon's natural sweetness. Read on for more details on the recipe or click the button above to jump right to the recipe!

pink popsicle with watermelon in background

Why Make THIS Watermelon Popsicle Recipe

They're just really really good. That not a good enough reason? This recipe is tried and true. I tried different variations with various ingredients and quantities and this was ultimately and overwhelmingly the best combo. 

I know you can just blend up watermelon, freeze it and call it a day but those aren't going to be the popsicles your kids go crazy over. Making them more flavorful and filling just takes a few simple additions but makes a world of difference. 

Some watermelon popsicle recipes call for more sugar and/or heating the juice up. I assume you're just as busy as I am and are looking for a healthy treat and don't want to put in a whole lot of effort. If I pegged you right, these watermelon popsicles are your new best friend. Sure, adding sugar and creating a syrup makes popsicles that taste more like store-bought, but that takes time and make them way less healthy. Aren't we making homemade popsicles to avoid all the crap that goes into store-bought ones?

This recipe accomplishes all goals: easy, low in sugar, and absolutely delicious!  

In addition to all of that, it's a fun recipe to let kids help with too. Letting kids participate in the kitchen is so helpful for getting them to eat the food you try to feed them. My daughter helped dump ingredients into the blender and squeeze the lime. It makes it that much more exciting when you pull them out of the freezer a few hours later. ...

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Crustless Quiche with Broccoli and Ham

This healthy crustless quiche is the perfect breakfast! Lightened up with whole milk while ham and broccoli make it kid friendly but still delicious.

slice of ham and broccoli quiche held up on serving utensil  

Why you should make a crustless quiche

While I love quiches with crust, it's no secret that pie crusts aren't the healthiest part of the quiche. The trick to not missing the crust is perfecting the filling and baking technique. When the filling is tasty enough on it's own, you really don't need a crust. Even my toddler loves it! It's one of my sneaky go-to ways to get her to eat broccoli. 

Adding ham, broccoli, or whatever other ingredients you choose adds additional nutrition with barely any added carbs. With so many people doing Keto, low-carb, or macro tracking diets these days, crustless quiches are king for their protein content (18g per serving) and lack of carbs. Plus, crustless quiche is extremely low calorie at 217 calories per slice. I mean, that's almost half the calories of this standard ham and broccoli quiche recipe with crust. 

Crustless quiche is easy to make too. And by easy, I mean eeeeeasy. Like, 15 minutes of prep, only 8 ingredients, pop it in the oven and enjoy kind of easy.

While you can use whatever ingredients you want as add-ins, but ham and broccoli contribute to the easy factor. Ham is already cooked and the broccoli just needs a quick sauté.

eggs, ham, cheese, pepper and a white pitcher on a white background

It also reheats perfectly throughout the week for quick weekday breakfasts, making life even easier. I'm all about that easy life these days and I suspect you probably are too. 

To re-cap, here's why you need this quiche in your life:

  • kid-friendly
  • light and healthy
  • keto / low-carb friendly
  • high in protein
  • reheats well
  • its easy to make

How to make a crustless quiche

I know I've stated how easy it is, but here's the step where I show you. First you dry sauté the broccoli.

Then, you beat the eggs, milk, mustard, salt, and pepper until it looks like this:

bowl of cracked eggs on a blue and white kitchen towel

From here, you place the broccoli, ham, and cheese in a pan like so:

silicone pan with ham, broccoli, and cheese on blue and white kitchen towel

Then pour the milk/egg mixture over the top of it and place the pan in the oven. Bake for 35-40 minutes, pull it out and let it sit for 15 minutes, and then serve. See, that was easy as can be!

unbaked crustless quiche in black silicone pan

What is the best pan?

I prefer a Demarle cake pan which I LOVE, but they're kind of expensive and not necessary to make this recipe work. Here are some cheaper silicone pans that would be a great alternative. I made it the other day in a regular pie tin and it turned out excellent too so just work with what you have. I rubbed more butter on the pan to grease it than I normally would with a cake or casserole to make sure it wouldn't stick to the edges too bad. 

Whatever you do, don't use your fancy, quiche/tart pan with a removable bottom. Those depend on crust to keep the liquid from seeping out.  Using a Demarle pan, you can just slide it on out onto a plate or serving platter. With a pie tin, you just serve the quiche directly out of whatever pan you baked it in, which is totally fine. Pinkies down folks. 

White pitcher pouring milk into a white mixing bowl

Crustless quiche ingredient options

The options are truly endless here. As long as you keep the fillings to about 3 cups +1 cup of cheese you'll do alright. You can add more cheese (in fact, its delicious to add more!), but I warn you against adding more veggies since that will affect the egg to filling ration more noticeably.

Here are a few combinations I love:

  • Roasted red pepper, feta, basil
  • Mushrooms, caramelized onion and gruyere (make sure to squeeze any excess water out of those cooked mushrooms)
  • Spinach, onion and bacon

And vegetarians that just want a broccoli quiche without any of that ham nonsense, I've got you covered. If you leave out the ham, I suggest upping the broccoli to 2 or 2 1/2 cups, increase the salt to 1/2 tsp. and add an extra cup of cheese. You can get away with one cup of cheese still but the quiche won't be as flavorful. 

pepper being poured into a white mixing bowl

Tips for making THE BEST crustless quiche

I've made this exact same recipe about a dozen times this past year, maybe even more. To say I've got it down to a science is an understatement. There are many important elements of a perfect crustless quiche so I broke them out into a list for you:

  • Cook water off add-in ingredients by sautéing. I've tried adding steamed or microwaved broccoli to try to speed it up, which made the quiche watery in the end.
  • Squeeze water out of ham and broccoli if it seems to be really moist. I don't always find this necessary but sometimes the ham is pretty juicy, especially if you buy pre-cubed ham pieces packaged in water. I usually buy a slice of ham steak and cube it myself or use leftover ham (cube it freeze it next time you have some leftover!). 
  • Butter the pan heavily. this is necessary if using a metal or glass pan. Alternatively, use a nonstick Demarle cake pan to avoid this. 
  • If making for a toddler or baby, break the broccoli into smaller pieces so they can't pick it out. Similarly, I notice that when I chop the ham smaller, mine is more likely to eat the egg and broccoli since it's harder to pick the ham pieces out.
  • Use good cheese - sharp cheddar or a gruyere/ Swiss blend are my favorites. 
  • Don't over bake! Bake until the outside is firm and starting to brown but the very center still has some jiggle to it when you pull it out of the oven. If it bakes too long, a quiche will become watery. 
  • Don't raise oven temperature to speed up baking time. Bake low and slow as the recipe instructs. If the eggs overcook, the proteins in the eggs break down and release water making the quiche watery.
  • Don't use skim or low-fat milk. The best quiches are made with cream, but this is a healthy crustless quiche recipe and using whole milk makes for a lower fat alternative that still has that silky, creamy texture that makes quiches so enticing. Don't skimp on this!
  • Don't bake on very top rack. Using a rack set to the bottom 1/3 of the oven will allow more moisture to cook off. 

side view of a quiche on a rustic white table setting

What to do if your quiche comes out watery

Sometimes a quiche can turn out watery or will have a texture that isn't smooth. Follow the previously outlined tips to avoid this, but in case you miss them, here are a few things you can do to try to salvage your quiche.  

Use a kitchen towel to protect your hands and tilt the pan and drain out any excess water. You may have to do this several times over the course of a few minutes since the overcooked egg will continue to release water while it sits.  

If you're using a silicone baking pan and can slide the quiche out onto a plate, this will allow you to soak up more of the liquid being released. If you're using a regular pie tin, you can remove a slice and then tilt the pan in the direction of the missing slice so the water pools there and you can soak it up with paper towels or a clean kitchen towel. 

I know, non of these recommendations are groundbreaking. Follow the tips I gave earlier on to make sure you never have to try to salvage a watery quiche!

overhead picture of a crustless quiche on a white background

Preparing ahead of time

You certainly can pre-bake the quiche and then reheat it, but I wouldn't do this for guests since it doesn't end up the same as a freshly baked quiche. That being said, a lot of the prep work can be done in advance. You can mix the egg/milk mixture ahead of time and can even freeze it in a tightly sealing container. Just pull it out and let it defrost in the refrigerator the night before you plan to make it.

Similarly, you can sauté the broccoli the night before, grate the cheese, cube the ham, etc. and keep these ingredients refrigerated until you intend to use them. 

Once baked, I heat quiche slices back up in the microwave. I usually cut a slice into 2-3 pieces to make sure it heats evenly and heat for 30-40 seconds, but the time will vary based on the strength of your microwave. Quiche reheats well for 3-5 days.

slice of ham and broccoli quiche with rest of quiche in background

Looking for more breakfast or brunch recipes?

When it comes to breakfast recipes and hosting brunch parties, I've got you covered. Here are some of our healthy breakfast favorites:

 

slice of ham and broccoli quiche held up on serving utensil
Print Recipe

Crustless Quiche with Broccoli and Ham

This healthy crustless quiche is the perfect breakfast! Lightened up with whole milk while ham and broccoli make it kid friendly but still delicious.
Prep Time15 mins
Cook Time45 mins
Resting Time15 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 217kcal
Author: Christy

Ingredients

  • 1 1/2 cups broccoli florets
  • 5 eggs
  • 2 cups whole milk*
  • 1 tsp. dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup cheese (I use cheddar or a gruyere/Swiss blend)
  • 1 1/2 cup ham cubes
US Customary - Metric

Instructions

  • Preheat oven to 350° F (177° C).
  • Heat broccoli florets in a small sauté pan over medium heat and dry sauté without any oil for 5-10 minutes until cooked and starting to lightly brown.
  • While broccoli is cooking, crack eggs into a medium sized bowl. Add milk, mustard, salt, and pepper. Whisk with a wire whisk until bubbly and mixed thoroughly.
  • Spread broccoli, ham, and cheese out in a silicone 9" round baking dish or a buttered 9" pie tin (make sure it is buttered thickly to keep from sticking). If using a silicone baking dish, make sure to put it onto a metal sheet pan to allow it to be easily put into and pulled from the oven.
  • Pour egg mixture evenly into baking dish. Place pan in oven and cook for 35-40 minutes until quiche is cooked through, starting to lightly brown, but still jiggly in the center.
  • Remove quiche from oven and let cool for 15 minutes before cutting and serving. Keep leftovers for 3-4 days in the refrigerator, reheating using the microwave.

Notes

*Do NOT use low fat or nonfat milk.
To make recipe vegetarian, leave out the ham, increase the broccoli to 2 1/2 cups (or add a cup of another veggie), increase the salt to 1/2 tsp. and add an extra cup of cheese.

Nutrition

Calories: 217kcal | Carbohydrates: 7g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 180mg | Sodium: 672mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 20mg | Calcium: 259mg | Iron: 1mg

 

Healthy Turkey Tacos

Healthy turkey tacos recipe that's loaded with peppers, spices and comes together in 30 minutes or less! We eat this all the time - it's simply the best!

Small plate with three tacos on it

Recipe originally published on May 4, 2017. Post has been updated since then to include more details and tips. 

Tacos are probably my favorite food, but aren't they everyone's favorite food? There is just so much variety in the taco world, it's hard not to find a taco that you'll love. Most tacos aren't very healthy though... which is perfectly fine in my opinion! There's a place for grease dripping barbacoa tacos, but for quick weeknight dinners I like to keep it light and easy.

This my friends is where healthy turkey tacos come in to play. They'll satisfy that taco craving and are absolutely bursting with flavor but have nearly half the calories as your standard beef taco. 

I've been making a variation of these healthy turkey tacos for yeeears! The other day, it hit me that it's high time I share them with you. I mean, it is only fair when a recipe is this good that I don't hoard it to myself. So, I whipped up a few batches, and actually took notes on how I made them.

Overhead picture of taco plate with a bite taken out of one taco

Why Turkey Tacos Instead of Another Meat?

Lean ground turkey makes for light and healthy tacos, plain and simple. And with all of the seasoning in this turkey taco recipe, they don't taste "healthy" in the end, just delicious. Eat beef when you can taste the difference, like in a nice steak, but for an every day, quick 30 minute dinner, this is the meat you want. 

That being said, there several variations in types of turkey based on fat content. If you choose a package labeled, "Ground Turkey," one serving can contain 220 calories with 17 grams of fat. Compare this to "Extra Lean Ground Turkey" varieties which are around 120 calories with 1.5 grams of fat. That's a HUGE difference! So, just pay attention to labels when buying ground turkey. 

If you're going for lean as can be, buy ground turkey breast or extra lean varieties, not just "ground turkey." Turkey breast is all white meat without any of the fattier dark meat. Using all white meat can result in a drier end product in some recipes. Luckily, in this turkey taco recipe, the added veggies put some moisture back into the meat so you don't notice dryness. ...

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Pork Tenderloin Carnitas

Juicy, crispy shredded pork tenderloin carnitas uses a leaner cut of meat than traditional recipes for healthy, delicious pork tacos made in a slow cooker.

Close up picture of pork tenderloin carnitas taco

Traditionally carnitas is made with a fatty cut of meat like pork butt or pork shoulder, and the extra fat is part of what gives it that enticing mix of juiciness and crisp concentrated flavor. The grease dripping out the backend of the taco is part of the whole experience... but it doesn't have to be. 

I think all of us pork eaters can agree that there is something inexplicably intoxicating about carnitas. It may be in part the mandatory Corona or Pacifico that goes with it, but there is something about the meat itself that is so overwhelmingly delicious that even those of us that normally are models of self control (not I obviously), can't resist pigging out on these.

This pork tenderloin carnitas recipe reduces the guilt so you don't have to feel like a total health-food failure as you load up taco number four.

Overhead picture of carnitas tacos on a black background

Why make this recipe?

This pork tenderloin carnitas recipe successfully lightens things up with a healthier leaner meat. Using tenderloin helps maintain that salty pork flavor and texture that are critical elements of  good pork carnitas, but this recipe has nearly half the calories as traditional carnitas.

Also, its easy with minimal prep work! Using a crock-pot makes this an easy weeknight meal since the prep can be done the night before and it can cook while you're gone.  Not to mention coming home to the smell of this will make all of your work woes quickly melt away. Trust me, carnitas therapy works. 

How do you get the pork so crispy?

You may be wondering how you get the pork crispy if you use a slow cooker, and that's where a sneaky little trick comes in. I used to avoid making crock pot meat dishes like this altogether because I'm never quite satisfied by mushy meat.

In the past, I would just make carnitas in the oven. To get the right texture, you basically have to slow roast it all day and but you can't safely leave your oven on all day when you're not home so this ruled out carnitas for a weeknight taco night. ...

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Soba Noodles with Peanut Sauce

Nutrient rich soba noodles smothered in creamy, delicious peanut sauce and tossed with fresh vegetables and Thai basil for a tasty and healthy main dish. 

bowl of soba noodles in peanut sauce

Few things are as comforting as a big bowl of noodles. Slather those noodles in peanut sauce and its basically like a warm, delicious hug. It's naturally vegan without even trying too! I went for vegetarian and then realized the recipe was full on vegan by accident but still manages to be incredibly filling and chock full of plant based protein. 

This tasty vegan one dish dinner is rich and filling with all kinds of nutritious ingredients and healthy fats. My version of soba noodles with peanut sauce is inspired by a sinfully good looking picture on Pinch of Yum that practically had me drooling.

I shared my peanut sauce recipe a few weeks ago, but it has been floating around this site being used in borth this and a few other recipes over the years. It's seriously delicious people. It took quite a few tries to master the art of peanut sauce making, but the end result was worth the effort. I've been making it this way for the last 5 years so it's vetted and pairs perfectly with the soba noodles and veggies in this dish.  

Why should I make this recipe?

If you're looking for a light vegetarian meal that's absolutely loaded with nutrition but bursting with flavor, this is it. Plus, it's a protein powerhouse with protein coming from three source, the peanut butter, the soba noodles, and the edamame. For more information on how nutritious soba noodles are, Dr. Axe has a good article on this. 

Sure, it isn't low carb but I don't really care. Paleo shmaleo. Keeto shmeeto. This recipe is full of all kinds of healthy ingredients. Red peppers have over three times the amount of Vitamin C as oranges have. 

In addition to being high protein and healthy, its so incredibly creamy and delicious! Like so tasty with just the right level of spice, crunchy texture of veggies, and freshness from the herbs. Plus, kids like it too! My niece and nephew gobbled it up and they're picky little buggers. 

Soba noodles with peanut sauce can be eaten hot or cold making it the perfect lunch to take on the go. I like it better hot, but the next day when the flavors have melded, it's great chilled or at room temperature. 

And did I mention how easy it is?

There are so many shortcuts in this recipe between using raw veggies, cooking the peanut sauce while the noodles cook and boiling the edamame with the noodles. ...

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Best Peanut Sauce Recipe

Not only is this recipe fast, easy to make, and loaded with protein, but it is THE BEST all purpose peanut sauce recipe, even better than most Thai restaurants! It uses easy to find ingredients, is naturally vegan and dairy free and can be tweaked to be gluten free. And the best part - it can be ready in 10 minutes with minimal dishes to clean!

Hand holding cucumber slice dipped in peanut sauce

Peanut sauce is drool worthy to even the pickiest of eaters. Its creamy, salty, and so incredibly delicious that its hard to stop eating once you've had that first bite. But, as with most of the best things in life, sadly not all peanut sauces are created equal. Some are too watery and others are just straight up bland. 

To me, a good peanut sauce has to be smooth, dippable, a bit sweet but not over the top, with the perfect level of salt, and balanced in every other way.

Behind the scenes, creating balance takes a bit of acidity (hello lime and vinegar), a hint of sweetness, and just the right amount of soy sauce to make it savory and add that umami punch that we all crave. This peanut sauce my friends, had earned it's title of being "the best." Its truly that good. 

Peanut sauce isn't exactly health food, but it is high in protein and isn't as bad for you as it seems. Remember a few years ago when saturated fat got taken off the health food no-no list?

Research has shown that not all forms of saturated fat are equal and fat is an important part of a healthy diet. That being said, you've gotta use moderation and some common sense here. Its an occasional food not an every day food. 

Cut lime on white juice squeezer   

Why should you make this peanut sauce recipe?

Where to even start? First, I'm quite picky about peanut sauce and have tested this recipe dozens of times over the years. I've tried other variations and keep coming back to this combo.

It's perfectly creamy, has just the right salt level, enough kick without being too spicy (use less curry paste to make it more mild!), and it's easy to make. ...

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Brown Rice Risotto with Butternut Squash & Mushrooms

This healthy brown rice risotto is so good! It's satisfying as either a main dish or side with roasted butternut squash, mushrooms, spinach, and sage.

Pan with Brown Rice Risotto with Butternut Squash & Mushrooms

This post may contain affiliate links which means that if you buy a product through the link, I will receive a small commission at no extra cost to you. I only link to products I truly recommend and love using.

I am a die hard risotto lover and can't get enough of this starchy rich comfort food. I could seriously eat risotto any day, any way and just love experimenting with different combinations of ingredients, knowing that it will always turn out decadent and flavorful. Unfortunately, traditional risottos aren't healthy. Bummer, right?

Normally risotto is made with white arborio rice and oozing with parmesan and other not so healthy add-ins. Luckily, there's a solution so we can all get our fill of the good stuff - brown rice risotto!

I always made risotto with arborio rice and at least a cup or two of parmesan in the past so it was truly a splurge, but recently I've made the switch over to sprouted short grain brown rice and will never look back! It'll have a heartier texture in the end, but I think it gives it more flavor and love the earthiness that brown rice adds. Factoring in the extra nutrients and minimal guilt that come along with the switch, I'm sure you'll be a convert too.

Using already sprouted short grain brown rice makes it cook in about the same amount of time as arborio rice too. You can use regular brown rice instead, but it'll be an arm workout stirring for that much longer. The option is there none-the-less though.

Close up picture of Brown Rice Risotto with Butternut Squash & Mushrooms

Between brown rice, using less cheese, and loading the dish with tasty veggies, this vegetarian main dish is actually makes for a pretty healthy dinner. Plus my little munchkin approves which makes all the difference. Baby approved!

The butternut squash, sage, walnuts, and mushrooms all meld together harmoniously, there's no way not to love it. This brown rice risotto is one of the most satisfying comfort food makeovers I've done yet. Something about the fresh, herbal flavor of the sage and the sweetness of the squash are just so dang tasty.

I have a love hate relationship with butternut squash because it can be so hard to peel raw. Luckily most grocery stores sell peeled and cut cubed squash these days though which makes cooking with it a breeze. Just make sure not to let the pre-cut stuff hang out in the fridge more than a few days or it will get slimy and gross. ...

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Pork Tenderloin with Apples and Root Vegetables

Spicy pork tenderloin with apples, carrots, and potatoes all seared to perfection and then baked to completion and topped with tangy apple brandy sauce.

Picture of Pork Tenderloin with Apples and Root Vegetables in a skillet

This pork tenderloin with apples, potatoes, and carrots is one of my favorite new recipes! I know, I know, I say that a lot. This is truly a gem of a recipe though and I really really think you should make it. Plus, the best part is it's a one dish meal! Booya! And even with the brandy and butter, it's still a pretty light and healthy dinner.

The vegetables get caramelized to perfection, the pork is perfectly plump and juicy, and the brandy sauce is absolutely the best way to top it all off. I want to pour this brandy sauce all over everything from here to the end of time. It's that freakin good.

Its overall pretty simple too. A few more steps than some of my other one dish meals like this chicken potato bake. Its more in line with my one dish citrus chicken recipe except in that one you need another dish for the sauce, where this one can all be made in the same skillet. Yup, it's truly a one dish wonder.

Picture of platter of Pork Tenderloin with Apples and Root Vegetables on wood background

I used this Lodge 12" skillet and the pork tenderloin and veggies just barely fit. You'll need to have a big skillet or dutch oven like that or else it won't be a one dish meal. You'll have to transfer the pork and veggies to another pan to bake and then pour as much of the pan drippings as possible back into a skillet for the sauce. If you skip that final step, it'll still be flavorful without the drippings, but lack that depth that takes it from good to phenomenal.

If you've had pork tenderloin with apples, you know they're a match made in heaven. Pork and apples are tried and true companions. There are so many kinds of apples that you can use and I left it open ended in the recipe so use what you prefer. I tried it with fiji, gala, and envy apples. All were seamlessly delicious. I think a tart apple would be fine too. The sauce is pretty sweet so it would compliment the whole ensemble perfectly.

There is a wide array of root vegetables in this recipe too! From sweet potato to carrot to cute little baby potatoes. This not only adds variety but adds different nutrients as well.

Potatoes get a bad rep, but they're a good source of vitamin C. Leave the skin on and you'll get the most benefit from them. Sweet potatoes are more nutrient dense and one serving actually has all the Vitamin A you need for the entire day. Plus they're absolutely delicious covered in pork drippings....

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Almond Joy Chia Seed Pudding

Almond joy chia seed pudding is a delicious and healthy way to satisfy a sweet craving any time of day - for dessert or an easy make-ahead breakfast.

(Recipe originally published December 18, 2014, but pictures and post text have since been updated)

Jar of layered Almond joy chia seed pudding

Yes, yes, it's another chia pudding recipe. This isn't just any old chia seed pudding though - its ALMOND JOY chia pudding, and that makes all the difference in the world considering that almond joys are pretty much the best thing ever. Chocolate, coconut, and almond are all perfectly fine on their own, but together it's sheer heaven.

What is it about this time of year that just makes me crave sugar? Ahh! Its everywhere! I'm all about treating yourself when it's worth it, but sometimes you just need a snack and prefer it to be on the healthier side. A satisfying snack, not a sugary junk food one.

Unlike a candy bar or cookie, this tasty desert has 9 grams of fiber, 5 grams of protein, and only 9 grams of sugar. A regular almond joy has 20 grams of sugar and isn't nearly as filling. Its two little nuggets of chocolate that you munch through in less than two minutes. Chia pudding on the other hand, will leave you feeling more satisfied since it's actually nutritious. Chia seeds are filled with  all kinds of omegas that'll do your body good long term, not just for the few minutes you're eating them.

Hand holding jar of Almond joy chia seed pudding

Chia seed pudding is one of my go-to healthy desserts. Between this, almond chia pudding, and my husband's favorite, my decadent coconut chia pudding recipe, we have some form of chia pudding in the fridge all the time.

Plus, babies love this stuff! I make it for my little bean all the time, toning down the sweetness a bit, but otherwise the same. It's excellent for baby led weaning and teaching baby to use a spoon! As long as you get the right spoon and don't put too much maple syrup in, its completely baby friendly. Mine wasn't crazy about the chocolate (surprisingly) but loved the almond/coconut layer.

close up overhead picture of Almond joy chia seed pudding

almond joy chia seed pudding

This recipe is a fun change of pace from other chia seed pudding recipes since it's got layers! The layers aren't just there for fun, they add a flavor contrast that you just don't get if you mix the two pudding types together.

Trust me, I tried mixing them and it just wasn't anything special. The layers make this one. Plus it makes it fancy enough for sharing even. I served some to a friend that had never had chia pudding before and she was instantly converted. ...

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Arugula Salad with Roasted Beets and Orange Slices

Delicious arugula salad tossed with a tangy balsamic vinaigrette and plated with roasted beets and orange slices, then sprinkled with toasty pecans and feta.

(Recipe originally published May 23, 2014, but pictures and post text have since been updated)

Overhead picture of arugula salad with roasted beets and orange slices

Looking for the best possible salad to make this holiday season? This arugula salad with roasted beets and orange is the only one you'll need! I've already made it three times this month. It's that lovely.

When I was younger, beets were one food that I never thought I would like in a million years. They tasted like dirt and were normally downright foul. Being married to a Russian, it's inevitable that I'd have a change of heart and jump on the bandwagon. If you've been following this blog for awhile, you know I've come around to them wholeheartedly. I've made beet smoothies, sautéed beets w/ greens, beet hummus, beet soup, beet cupcakes even. You name it and I’ll add a beet to it.

When done right they add an earthy sweetness and a splash of color that can’t be beat (sorry, just couldn't help myself there).

arugula salad on a white plate with beets and orange

I’ve made arugula salads with beets before that were just fine, but the orange, feta, and toasted nuts really take this one to a whole new level of deliciousness. Its so tangy and good! The splash of citrus and saltiness of the feta bring out the best in the peppery arugula. The combo is just so dreamy - and I rarely say that about a salad!

If you're on a beet salad kick, try this salad with roasted beets and figs. It's another favorite with a lot of similar elements but a totally different end result.

One thing I love about this tasty arugula salad is how versatile it is. It goes well with so many types of main courses – turkey (hey hey Thanksgiving!), seafood, chicken, lamb, or you could easily add chicken or another type of protein for a one-dish salad meal. My husband refuses to call salads dinner but I'm usually game if the salad is tasty enough. Luckily this one is.

Overhead picture of arugula salad with roasted beets and orange slices ingredients

To make this recipe quicker to put together, roast the beets, make the dressing, and toast the nuts ahead of time so all you have to do is toss it together before serving. I like doing all of the prep like this sometimes just for myself so I have healthy salad lunch fixings ready to go. It pretty much guarantees I'll actually eat salad for lunch instead of getting sidetracked by whatever else sounds tasty at the moment. ...

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Pickled Red Onion

Sweet and tangy pickled red onion and jalapeño with underlying notes of citrus. It's easy to make and delicious on tacos, other Mexican food or even burgers!

Bowl of pickled red onions with spoon

I have dreams about the pickled red onions I had last time I was in Mexico. They took what were already the best street tacos I've ever had into an out of this world realm of deliciousness. We went to the same taco cart ten separate times in our week long trip there - they were that good!

I've been lusting after good pickled red onions ever since and created a similar version as soon as I got back stateside. Something about that mix of tangy, sweet and spicy with the crisp crunch of the onion just makes every taco without them seem inadequate and mundane.

If you're skeptical since you aren't a raw onion fan, don't worry, they don't have the same bite. Blanching takes the oniony punch out and marinading overnight will cut it entirely. If you're doing the quick marinade, they'll still have a bit of a bite to them, but it really isn't a turn off. And this is coming from someone that isn't a raw onion fan at all, so I'd let you know if this wasn't the case!

The hint of tart lime is offset by the sweetness of the fresh orange juice creating a perfect balance of flavors that will leave you wanting more and more, unable to stop eating them. At least half an onion worth didn't even make it to tacos because they were just too addicting to stop eating plain! Either that or I was just hangry and attacking them like a crazy person. Maybe a little of both.

Overhead picture of pickled red onion ingredients on dark background

Overhead picture of bowl of pickled red onions on dark background

And don't stop at tacos! The crisp texture is the perfect addition to nachos, dips, sandwiches, wraps, burgers and whatever else you can dream up. Here are a few recipe ideas to get your wheels turning

And you get the point right? Add them to anything and everything. They're that good....

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Peanut Butter Banana Oatmeal in the Microwave

Peanut butter banana oatmeal that's quick and easy to make in the microwave for a healthy, high protein breakfast that can be ready in under five minutes!

bowl of peanut butter banana oatmeal

Yes, its true, microwavable peanut butter banana oatmeal is one of those easy, barely a recipe types of things. I find myself making it often though because it's a healthy breakfast that only takes a few minutes and has enough protein to keep me full until lunch. For that reason, I figured I'd share it with you all, along with a few tips to make microwave oatmeal even simpler so you can streamline your morning too.

Peanut butter and banana are an epic pair pretty much anytime their paths cross but they really take oatmeal to a whole new level. Oatmeal is kind of a blah breakfast plain (in my opinion) so you have to dress it up a bit. Luckily, adding banana here sweetens it up quite a bit so you only need a touch of sugar.

When you're looking at the recipe, keep in mind that bananas typically have about 14 grams of sugar in them so most of the sugar here is naturally occurring. There is maple syrup in the recipe but I typically use whatever I see first in the cabinet between that, honey, agave, or even coconut sugar. Just use whatever your favorite is. If you're really avoiding sugar, you can skip this and opt for less sweet oatmeal.

The ingredients are all naturally vegan and can be made gluten free by using gluten free oats. Whether you're vegan or not, everyone's body can use a break from animal products from time to time.

ingredients for microwave Peanut butter banana oatmeal

I love the peanut butter banana oatmeal combo but you can easily tweak this recipe further to use other fruit or nut butters. The main trick to microwaving oatmeal successfully (read: without making a mess of the microwave) is to reduce the power level and use a bigger bowl than necessary.

Sure, I took the pictures in a cute little cup, but I actually used a larger glass pyrex measuring cup to microwave it. Trussst me, once you've cleaned oatmeal out of the microwave half a dozen times, you won't screw around with this either. It just gets too hot and bubbles over smaller containers every time without fail.

breakfast bowl of peanut butter banana oatmeal overhead picture

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Instant Pot Chicken Curry with Eggplant

This easy Instant Pot chicken curry with eggplant recipe is full of Indian flavors that will have you making it again and again for quick weeknight dinners!

Close up picture of Instant Pot chicken curry with eggplant topped with cilantro

Call me the curry queen over here. Seriously, where is my crown? I've been popping out curry recipes left and right, but while that curry chicken salad is a cold lunch-like way to do curry, this is the hearty main dish version. Plus, with Instant Pot, this spicy pot of goodness is easier than ever!

Although I cook Indian food quite a bit, I'm not sure what the proper term is for a chicken curry like this. It's a bit thinner than others that use coconut milk as a base and has a strong tomato flavor that is complemented by the most delicious blend of spices. The fresh cilantro and touch of lime adds just a touch of freshness to the simmered brothy dish.

It is also very low in calories since it doesn't have coconut milk in it. While coconut milk based curries are creamy and satisfying, its nice to have another tasty option for when you want something lighter but still full of flavor.

There's nothing quite like a one pot meal that has all the flavor of a long drawn out recipe. Its perfect for weeknight dinners or anytime really cause weekends can be just as busy!

Bowl of Instant Pot chicken curry with eggplant picture

Can I do the prep work ahead of time?

 Yes, yes you may. The Instant Pot is perfect for feeding guests. Sure, it isn't fancy so its not really the best option for when you want to impress with your kitchen mastery, but when you're having good friends over and want to get all of the prep done ahead of time so that you can actually socialize, Instant Pot is incredibly convenient.

For this recipe, you can sauté the onion and spices and then add the eggplant and other ingredients and refrigerate in the same pot until it's time to cook it all. You can chop the cilantro ahead of time and store in a container in the refrigerator for 6-8 hours (it you store too long like this, it will still be fine but starts to loose its freshness).

I know it isn't recommended for food safety to have raw chicken in with other vegetable ingredients like that but I really don't understand why. I wouldn't do this long term, but for a few hours when it will all be cooked together anyways, I really don't see the harm. If you're a kitchen safety pro, feel free to weigh in on this. For now, I'll be sticking with what seems like common sense and logic.

This type of Indian curry is naturally dairy free and gluten free of course so its a good option for feeding guests with dietary restrictions too.  ...

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