This perfectly-grilled tri tip with garlicky Sicilian herb sauce is a 20-minute cookout dinner. With lovely char marks and a juicy interior, this simple recipe will make you feel like a grill master!

Why You’ll Love This Grilled Tri Tip Roast

The homemade Sicilian sauce is what takes this juicy, grilled tri tip dinner to the next level.

• Perfect for summer. It’s way better than your regular grilled steak and much quicker too.
• Italian-inspired. The thyme-oregano garlic sauce with lemon juice adds fresh and herby Italian flair to every bite.
• Better than a restaurant. Cook it to your preferred doneness, add a garlicky spice rub, and serve it with as much sauce as you want.
• Versatile. You can marinate it, swap the sauce, and serve it with a bunch of veggie sides.

Recipe Ingredients

Seasoning the tri tip with only salt and pepper lets the beef’s flavor really shine through. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

For the Sicilian Sauce

• Thyme – Rosemary is a good swap.
• Oregano – You can use dried or fresh.
• Garlic – It needs to be fresh garlic for a bit of texture in the sauce. Garlic paste is fine too.
• Salt – I prefer kosher salt or pink Himalayan salt.
• Lemon juice – Reduce the amount by half if you use lime juice.
• Extra-virgin olive oil – Avocado oil works too.

For the Tri Tip

• Tri-tip beef roast – It can be fresh or frozen (thawed).
• Salt and pepper – Kosher salt and freshly-cracked pepper are best.

What Is Tri Tip?

Beef tri tip is a small, triangular cut that comes from the cow’s lower half. It sits in the corner of the back legs, where they connect to the stomach area. If you know where different cuts of beef are located, you can find the tri tip where the flank, shank, and round come together. It’s got a strong beef flavor, is relatively lean but has good amount of fat, and is quite tender when grilled. Flank steak and skirt steak are great swaps for it in this recipe.

How To Make Grilled Tri Tip

The diagonal cuts on the beef roast allow the fat to melt into the center of the meat for the juiciest, most tender bite. Scroll to the bottom of the post for the full recipe card.

• Make the sauce. Process the garlic and herbs until the garlic’s finely chopped. Add lemon juice and olive oil. Blend again and season with salt and pepper. Set it aside.
• Score it. Set out the roast and make diagonal cuts about 1″ apart over its entire surface. Turn it around and make the diagonal cuts in the opposite direction to make a diamond pattern. Season with salt on all sides.

• Roast it. Set the grill to medium-high. Grill the roast for for 4 minutes, flip it, and grill for another 4 minutes. Turn off the heat and close the grill’s lid. Let it cook in the residual heat for another 10 minutes.
• Serve. Remove the roast from the grill. Let it rest for 10 minutes. Slice and serve with sauce on top. Enjoy!

Tips & Variations

Patting the steak dry and then not moving it around once it hits the grill makes a huge difference in how juicy your beef roast turns out.

• Swap the sauce. If you’re not in the mood for Sicilian herb sauce, use my Oregano Pesto, chimichurri, or your favorite salsa verde instead.
• Marinate it. Place the roast in a large Ziploc bag. Add 1/4 cup olive oil, 1/2 cup water, 2 tablespoons finely chopped garlic, 1/4 teaspoon chili oil, 1/4 cup orange juice, and 1 rosemary sprig. Seal the bag and shake well. Refrigerate for 30 minutes or overnight. Discard excess marinade and cook as usual.
• Pat it dry. Before you grill the steak, pat it dry on all sides with a paper towel to remove excess moisture. This will help you get a lovely brown sear on the meat.
• Add a spice rub. Mix 1 tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried dill, and 2 teaspoons paprika in a small bowl until smooth. Rub it onto the steak before grilling for more depth and flavor.
• Stop moving it. Once the steak hits the grill, don’t move it around or flip often. Only flip it once for the juiciest steak with a nice sear on the outside. Moving and flipping doesn’t let the steak brown properly.

Grilled Tri Tip Temperature

Set the grill to medium-high heat (400F) and cook the steak to your preferred doneness:

• Rare. 2 to 3 minutes per side. The internal temperature should be 125F. The steak will be red on the inside.
• Medium-rare. 3-4 minutes per side, or until the internal temperature’s 130F. The beef will be seared on the outside but will have a juicy, pink center.
• Medium well. Go for 5-6 minutes per side. The internal temperature should read 150F. It’ll be mostly browned but will have a light pink center.
• Well done. 6-8 minutes per side, with an internal temperature of 160F. There’ll be no red bits on the meat whatsoever.

Serving Suggestions

This juicy grilled tri tip is the perfect dinner with a side of Air Fryer Crispy Mini Potatoes. For salad options, try my Spring Mix Salad or Easy Tomato Burrata Salad. Other side ideas include my Instant Pot Artichoke and Perfect Grilled Corn.

How To Store & Reheat Leftovers

Store any leftovers within 30 minutes of cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 4 days. The sauce can be stored for up to 3 days.
• To reheat it: Sprinkle it with 1/2 teaspoon water and microwave it in 20-second increments. You can also use a pan over medium heat for 7-8 minutes.

More Recipes To Try On The Grill

• Grilled Pork Chops and Peaches
• Spicy Grilled Shrimp
• Maple Mustard Grilled Chicken
• Grilled Paella
• Perfect Grilled Corn

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Grilled Tri Tip

This juicy grilled tri tip recipe with homemade Sicilian herb sauce is an easy dinner for your next summer cookout.

Course Dinner

Cuisine American

Keyword grilled tri tip, grilled tri tip roast, grilled tri tip steak

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Sicilian Sauce:

• 1 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme chopped
• 1 1/2 teaspoons dried oregano or 1 tablespoon fresh oregano chopped
• 2 garlic cloves peeled
• 1 teaspoon kosher salt
• 2 tablespoon lemon juice {juice from 1 lemon}
• 1/2 cup extra-virgin olive oil

Roast:

• 2-3 pound tri-tip beef roast or flank steak
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

Sicilian Sauce:

• Blend thyme, garlic, oregano and salt in a processor until garlic is finely chopped. While processor is running add lemon juice and olive oil. Season with pepper to taste. Set aside.

Roast:

• Set out roast at least 30 minutes before you plan on cooking and cut several gashes about 1 inch apart over the entire surface of the meat using a sharp knife, then turn and move the other way to create a crisscross or diamond pattern. Make cuts that are uniform in both length and depth, then sprinkle both sides of roast evenly with salt.
• Heat grill to medium-high heat. Place roast on grill and cook 4 minutes and flip to cook an additional 4 minutes.
• Turn off heat directly under your roast, close grill lid and cook an additional 10 minutes depending on the thickness of your roast.
• Remove from heat and let meat rest at least 10 minutes before thinly slicing and serving with sauce over top.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Coated in a savory Asian-style sauce, this tender beef and broccoli recipe with hints of honey and garlic is an easy, healthy dinner. Sprinkled with crunchy sesame seeds and served over fluffy rice, you’ll love every saucy bite.

Healthy Beef and Broccoli Recipe

Loaded with crisp broccoli in a spicy umami sauce, this hearty beef and broccoli recipe is the best homemade take-out dinner you’ve ever had. Quickly marinated and topped with nutty sesame seeds, you won’t believe it’s ready in less than half an hour.

With strips of tender steak perfectly browned in coconut oil, this easy dinner is also packed with protein. Plus, the whisked sauce with coconut aminos for savoriness and honey for sweetness means it’s fresh and healthy. To up the Asian flair, there’s lots of garlic and ginger added too.

Served on its own or with leftover rice, all this broccoli beef needs is a sprinkle of crunchy green onions for that restaurant-look you love. Kept simple or dressed up with cashews, you’ll be welcoming it to your weeknight menu in no time.

Why You’ll Love This Paleo Beef and Broccoli

Even if you’re not a pro-cook, you’ll choose making this over ordering in any day once you’ve had a bite.

• Quick. You’ll have a large bowl of broccoli beef on your table in 27 minutes.
• Better than take-out. You know exactly what’s in it and when you made it. Plus, it’s way saucier!
• Healthy. You’re using fresh ingredients and coconut aminos to cut back on the salt. Arrowroot flour also means no processed ingredients.
• Prep-friendly. Marinate the steak overnight and keep the sauce in the fridge so you can just throw everything together for dinner.
• Versatile. Swap the protein, add more veggies, serve it over leftover rice… There are so many possibilities!

What You’ll Need

You get the same flavors from your favorite take-out but with paleo-friendly ingredients. Check the recipe card at the bottom of the post for exact amounts.

For the Beef

• Flap steak – This is also called “bottom sirloin.” It’s from the same area as flank steak, except it’s closer to the round and shank.
• Coconut aminos – Use low-sodium soy sauce if you’re not a paleo diet.
• Vegetable broth – Beef broth is a good swap. Use low-sodium versions.

Making the Sauce

• Vegetable broth – Beef broth is a good substitute. I prefer low-sodium versions.
• Coconut aminos – This is an aged and fermented savory sauce that comes from the sap of palm trees. The color and flavor are very similar to soy sauce.
• Coconut oil – Feel free to use olive oil.
• Garlic – You can use garlic powder.
• Ginger – Fresh ginger is best, but you can use ground ginger too.
• Arrowroot flour – Cornstarch is a great swap.
• Honey – Don’t use maple syrup or agave nectar because they’re too smokey.
• Coconut oil – Sesame oil works too.

For the Broccoli

• Coconut oil – Feel free to use vegetable, corn, or canola oil.
• Broccoli – Use fresh or frozen.
• Red pepper flakes – Cayenne pepper adds plenty of heat too if that’s what you have on hand.

Topping Ideas

• Sesame seeds – Try to use toasted sesame seeds because their nutty flavor is more intense.
• Green onions – Use the white and green parts.

How to Make Healthy Beef and Broccoli

Marinating the beef and making the sauce in advance will give you a head-start for dinner on any weeknight. Check the recipe card at the bottom of the post for more detailed instructions.

• Marinate it. Place the beef, coconut aminos, and vegetable broth in a medium-bowl. Mix well to combine and let it marinate in the fridge for 15-20 minutes.

• Make the sauce. Whisk the garlic sauce in a large bowl and set it aside.
• Brown the beef. Add half of the coconut oil to a large pan. Place the marinated beef in the pan in a single layer. Let it cook for 1-2 minutes on each side or until browned. Remove it from the heat and set it aside.

• Add the broccoli. Add the remaining oil to the pan. Add the broccoli and red pepper flakes. Stir well. Add 2 tablespoons of water and cover the pan with the lid for 30 seconds. Remove the lid and continue to cook for 2-3 minutes or until the water has evaporated.
• Mix everything. Return the beef to the pan and pour in the sauce. Toss until the sauce begins to thicken and the ingredients are completely coated.
• Serve. Remove it from the heat and garnish. Serve and enjoy.

Tips for Success

You can improve any paleo beef and broccoli with these simple tips and ingredient swaps or add-ins.

• Swap the protein. Change the beef for chicken or shrimp in this recipe.
• Give it more crunch. Add in 1/4 cup of cashews or chopped water chestnuts for some crunch.
• Blanch the broccoli. Bring a pot of water to a boil and add the broccoli for 2-3 minutes. Strain it immediately. It will help the broccoli retain its crispness and color.
• Add more veggies. Bell peppers, baby corn, and mushrooms will add more nutrients and flavor to every bite.
• Prep ahead. Slice the beef, marinate it, and make the sauce in advance so you can just mix everything together right before dinner.

What to Serve with Paleo Beef and Broccoli

This beef and broccoli recipe is the perfect paleo dinner when served over cauliflower rice. If you’re not on any diet, serve it with white rice, brown rice, or my Shrimp Fried Rice leftovers. Another hearty side idea is my Soba Noodle Salad with Shrimp. For veggies, go for my Roasted Bok Choy or Grilled Vegetable Plate.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct sunlight or heat when on the counter for reheating or serving. To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium-low heat for 6-7 minutes.

More Easy Beef Recipes

• Chimichurri Steak with Burnt Carrots and Goat Cheese
• Paleo Skillet Beef Fajitas {gluten free + whole30}
• Mushroom Beef Burgers {Gluten Free}
• Asian Beef Rainbow Salad {paleo + gluten free}
• Farro Beef Mushroom Asparagus Marinara

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Beef and Broccoli Recipe

This beef and broccoli recipe with honey, garlic, and red pepper flakes is a spicy, saucy Asian-style dinner that beats take-out any day. 

Course Dinner, Lunch

Cuisine American, Asian

Keyword beef and broccoli recipe, healthy beef and broccoli recipe, paleo beef and broccoli

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Steak Marinade:

• 1 1/2 pounds flap steak or hanger steak sliced thin against-the-grain
• 1 tablespoon coconut aminos
• 1 tablespoon vegetable or beef broth

Garlic Sauce:

• 3 tablespoons vegetable or beef broth
• 3 tablespoons coconut aminos
• 1/2 teaspoon coconut oil melted
• 2 cloves garlic minced
• 1 tablespoon minced ginger
• 1 teaspoon arrowroot flour
• 1 teaspoon honey
• 1 teaspoon coconut oil melted or sesame oil {sesame oil is not considered paleo}

Broccoli:

• 2 tablespoons coconut oil divided
• 1 head broccoli cut into bite-size pieces
• 1 tablespoon red pepper falkes {optional}

Topping:

• 1 tablespoon sesame seeds optional
• 1 green onion white and green sliced

Instructions

• Place steak, and marinade in a medium bowl, tossing to coat. Set aside. Ideally you want steak to marinade 15-20 minutes.
• In the meantime whisk together garlic sauce and set aside.
• Heat a large heavy skillet over medium and add 1 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don’t stir. Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.
• Add remaining 1 tablespoon of coconut oil to skillet, when melted add broccoli and red pepper flakes. Stir continuously for about 1 minute. Add 2 tablespoons of water and quickly cover skillet with lid. Leave lid on skillet for about 30 seconds. Remove lid, and let cook, stirring continuously, until all of the water has evaporated, about 2-3 minutes
• Add sirloin slices and any juices and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated.
• Remove from heat and sprinkle with sesame seeds if using. Serve immediately.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

The Perfect Way to Use Up Extra Zucchini!

With my garden starting its daily yield of zucchini, I have been trying out new ways to cook up this persistent veggie. Let me tell you, these healthy zucchini “fries” are one of my favorite recipes – so easy, so versatile, and so tasty.

There is nothing like walking out to your garden and picking your own produce to serve up a healthy, flavorful dinner. The zucchinis were still warm from the sun as I prepared this recipe, and that makes me happy! All they needed was a little seasoning, some olive oil, and a quick bake.

Why You’ll Love Making Zucchini Fries

• Quick: This simple side is ready in 30 minutes, but even more importantly – it only takes about 5 minutes to prep! The oven does the rest.
• Easy: Even a total beginner at cooking could make these fries with ease. They’re so simple! Just cut, season, and bake.
• Flavorful: The mild, almost sweet flavor of zucchini is the perfect backdrop for all of your favorite spices and seasonings.
• Versatile: Serve your baked zucchini fries as an appetizer, snack, or side dish – they go with everything!

Are Zucchini Fries Healthier Than Regular Fries?

While potatoes definitely have their own health benefits, zucchini are also a super healthy choice. And yes, for some people, zucchini fries can definitely be a better choice than regular potato fries – for example, if you are following low carb or low calorie protocol.

Zucchini is also great for women because of the vitamin A, which us ladies need. Vitamin A promotes healthy eyesight, skin and lung function. It also packs a good dose of antioxidants to help our cells to recover. For me, one of the best benefits is the electrolytes – they help maintain fluid balance and normalize blood pressure. With the summer heat and working out, I like to add fruits and veggies to help keep me hydrated.

What You’ll Need

To make these easy baked zucchini fries, you only need the zucchini, some oil, and the seasonings of your choice. Here’s what I use:

• Zucchini: A couple of medium zucchini cut into strips, about the size of regular french fries.
• Olive Oil: Or another neutral oil like avocado oil.
• Lemon Zest: Use a lemon zester to zest one organic lemon.
• Seasonings: Chili powder, cayenne pepper, cumin, paprika, black pepper, dried oregano, and sea salt.

How to Make Zucchini Fries

Making zucchini fries is easy and straightforward. You just slice, season, and bake! Here are the steps in order.

• Get Ready. Preheat your oven to 400°F. Stir the lemon zest and spices together in a small bowl, along with the olive oil.
• Prep the Zucchini. Cut the zucchini into strips, and coat them with the seasoning.

• Bake! Place the seasoned zucchini fries on a baking sheet lined with foil, and bake on the top rack of the oven for 15 minutes. Flip, and bake for another 7-10 minutes. 

• Enjoy! Lightly toss the fries and serve warm.

How Do You Cut Zucchini into French Fries?

There are various ways to cut up a zucchini, but this method is tried and true. Wash the zucchini and trim off the ends. Cut each zucchini into two long halves (lengthwise), then cut each half into long strips, about 1/4 to 1/2 inch thick. Aim for uniform size to ensure even cooking. If the strips are too long, cut them in half to make shorter fries.

Tips for Success

If you love this veggie like I do, then these baked zucchini might just become your new favorite side! And these helpful tips will help you make perfectly seasoned, perfectly baked zucchini fries every time.

• Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
• Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help  ensure even cooking. 
• Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
• Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.

What Goes Well with Zucchini Fries?

In a word, everything! Zucchini fries are extremely versatile, and taste great with all your favorite dishes. Here are a few to try:

• Burgers: a classic Mushroom and Swiss Burger is even better with fries, but if you want to lower your carb count, reach for zucchini fries instead.
• Sausage and Peppers: Sausage and peppers is a classic combination, and this Grilled Sausage Peppers and Onion Casserole takes it to new heights! Add a side of zucchini fries and you’ve got one great meal.
• Fried Chicken: Skip the fast food, and make this easy Gluten Free Oven Fried Chicken at home. It’s crispy, crunchy, and delicious.

Storing and Reheating

To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days. 

When reheating zucchini fries, the oven is best. Preheat your oven to 425°F, spread the zucchini fries out on a parchment-lined baking sheet, and bake them for about 5-10 minutes, until they are heated through. Don’t use the microwave, or they may turn soggy!

Do Zucchini Fries Freeze Well?

Zucchini fries can be frozen, but their texture may become soft or even mushy after thawing and reheating. If you still want to freeze them, I recommend freezing them in a single layer on a baking sheet, and then transferring them to freezer bags or containers for long-term storage. When you’re ready to enjoy, thaw them in the refrigerator overnight and bake them in the oven until heated through.

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 Baked Zucchini Fries

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

Course Side Dish

Cuisine American

Keyword baked zucchini fries, keto zucchini fries, zucchini fries, zucchini fries in oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Amy

Ingredients

• 2 medium zucchini cut into 2-3″ strips (think the size of potato fries)
• 2-3 tablespoons of olive oil
• Zest from one organic lemon
• 1/2 teaspoon chili powder
• 1/4 teaspoon of ground cayenne red pepper
• 1/8 teaspoon cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Sea salt

Instructions

• Preheat oven to 400 degrees.
• Mix spices in bowl to blend, add olive oil and stir.
• Prep zucchini and add to mix. Stir to coat all zucchini fries evenly.
• Place zucchini fries on a baking sheet lined with foil and place on top rack of oven. Bake for 15 minutes, stir or flip fries. Continue to bake for an addition 7-10 minutes. Remove lightly toss and serve.

Notes

• Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
• Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help  ensure even cooking. 
• Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
• Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.
• Storage: To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days. 

More Healthy Side Dish Recipes

• Marinated Eggplant
• Roasted Brussels Sprouts Slaw
• Perfect Grilled Corn

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Quick, Healthy Shrimp Ceviche with Frozen Shrimp!

Yesterday was my son’s birthday. That means I am recovering from a cake coma, so I decided to make something simple but healthy to help bring everything in my body back in balance. Ceviche is just about the simplest thing you can make, and it is fresh, healthy, and super simple to prepare. Plus, there are virtually no dirty dishes involved!

Are you scared of the thought of making ceviche? Don’t be! It is one of the easiest recipes out there – it’s just seafood, citrus juice, and veggies. I promise, it’s that easy! And to make my ceviche even simpler, I use already cooked and frozen shrimp. Prep takes about five minutes, and then you just let the ceviche marinate for one hour in the fridge.

Why You’ll Love This Easy Shrimp Ceviche

• Healthy: Fresh shrimp, fresh veggies, fresh lime juice, and olive oil? This is one healthy dish, packed with lean protein, antioxidants, vitamins, minerals, and healthy fat.
• Fresh: I especially love to serve this in summer – it’s a super refreshing cold meal.
• Flavorful: With hot sauce, onion, lime, and cilantro, there’s plenty of mouthwatering flavor in this recipe.
• Easy: This dish is fool-proof! Seriously, to make shrimp ceviche all you have to do is combine your ingredients, let them marinate, and enjoy. The hands-on time is only five minutes!

What Is Shrimp Ceviche Made Of?

I’ve touched on the ingredients a bit so far, but let’s dive in and talk about each one in a little more detail. (Remember, the printable recipe card with ingredient amounts is available at the bottom of this post.)

• Shrimp: Frozen cooked shrimp, the kind that are peeled and deveined with the tails removed. I used the small size.
• Onion: White onion, chopped. If you don’t have a white onion, you can use a red or yellow onion, or a sweet Vidalia onion.
• Cilantro: You will want to chop some for the ceviche, and have a few additional sprigs for garnish.
• Tomato: Chopped, or pureed if you prefer.
• Hot Sauce: You can use your favorite hot sauce. My favorite right now is Frank’s.
• Lime Juice: Freshly-squeezed.
• Olive Oil: Extra-virgin olive oil is the most flavorful, but you can use whatever you like.
• Cucumber: Peel and dice the cucumber.
• Avocado: Peel the avocado, remove the pit, and cube it up.
• Sea Salt and Ground Black Pepper
• Lime Slices: Fresh lime slices, for garnish.

How to Make Shrimp Ceviche

Typically, you need to marinate the shrimp in citrus juice so that it can “cook” the shrimp. But for my recipe, the marinating time just adds a super fresh, zesty flavor. This is great for anyone who doesn’t feel confident about using raw seafood! To make this recipe, all you have to do is…

Mix Everything Together. Add all of the ingredients except the lime slices in a medium-sized bowl, and stir gently to coat everything. 

Chill. Cover the bowl, and place the ceviche in the refrigerator for 1 hour to marinate.

Enjoy! Serve the ceviche with lime slices and your favorite sides or main course.

Is It Okay to Eat Raw Shrimp in Ceviche?

It is totally fine to use raw shrimp if you are making ceviche, too. The citrus juice “cooks” the shrimp. The acid in the lime juice denatures the protein in the shrimp, similar to heat in the cooking process. 

However, you should keep in mind that lime juice may not be powerful enough to kill harmful bacteria, so be sure to use very high-quality shrimp or other seafood from a reputable source, and handle it with care – the same as if you were making sushi, tartare, or other raw dishes.

Recipe Notes

I hope you feel inspired to try this easy recipe. It truly is one of the best summertime dishes you can make. If you do decide to try it, be sure to check out these helpful tips!

• Add Heat: Want to make this dish a little bit spicy? all you have to do is add some finely diced chilies of your choice. jalapenos are great, or if you want to go a little bit hotter, add some serrano chili. (Use gloves as needed. make sure not to touch your eyes or face while you are handling chilies. Wash your hands afterwards, thoroughly.)
• Lemon Juice: You don’t have to use lime for this recipe – you could change it to lemon, or use key limes if they are available. I don’t recommend using other citrus or vinegar for ceviche, however.
• Additional Seafood: Feel free to add other cooked fish to this recipe, from flaked cod to sea scallops, or even calamari.
• Additional Veggies: Additional veggies are also a good idea! you could do finely diced radish, celery, fennel, or any other crisp-tender salad vegetable that you like. Since you’ll be marinating these vegetables, avoid delicate ones like fresh lettuce.

Serving Suggestions

So what did you say with shrimp ceviche? I like to enjoy mine with a garden salad. It’s also great with garlic bread, pasta, and other simple sides. Here are some recipes for inspiration:

• Watermelon Salad: Easy, breezy Watermelon Cucumber Salad with Feta and Mint is the ultimate summer salad. Served with freshly-made ceviche, this is one beautiful meal.
• Toast with Toppings: Toast for the win! There’s nothing easier than topping a piece of artisan bread with your favorite healthy ingredients. Why not pair your ceviche with a slice of Strawberry Mascarpone Mint Toast? It’s colorful, creamy, and scrumptious. 
• Crostini: You could go with almost any crostini – this creamy Fava Bean and Manchego Crostini would be amazing with ceviche! 

How to Store Shrimp Ceviche

Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

Can I Freeze This?

I do not recommend freezing ceviche, because of all the fresh veggies. They will turn mushy and watery after freezing and thawing. If you feel like this will be too much ceviche for you to finish, try halving the recipe, so you can enjoy it fresh.

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Simple Shrimp Ceviche

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Course Appetizer, Dinner, Lunch

Cuisine Spanish

Keyword ceviche, ceviche de camaron, shrimp ceviche

Prep Time 5 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 -6

Author Amy Stafford

Ingredients

• 1 pound shrimp cooked, peeled and deveined, with tails removed – I used small size
• 1/2 cup white onion chopped
• 1/4 cup cilantro chopped, plus several sprigs for garnish
• 1/2 cup tomato chopped or pureed
• 1 – 2 tablespoons hot sauce I used Frank's
• 1 lime juiced
• 2 tablespoons olive oil
• 1 cup cucumber peeled and diced
• 1 avocado peeled, pitted and cubed
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Several lime slices for garnish

Instructions

• Add all the ingredients except lime slices to a medium-sized bowl and stir to coat. Cover,and place in refrigerator for 1 hour to marinate.
• Remove, serve with lime slices, and enjoy.

Notes

Storing: Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

More Flavorful Shrimp Recipes

• Shrimp Fried Rice
• Chipotle Shrimp Burrito Bowl
• Baked Shrimp with Tomato and Feta

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Making Perfect Hard Boiled Eggs doesn’t have to be difficult – this easy method is my favorite. It’s a tried-and-true way to make the best hard boiled eggs ever, easy to peel and perfectly cooked.

Hard Boiled Eggs, Perfect Every Time!

There is nothing more frustrating than trying to peel a hard boiled egg, when half of the egg comes off with the shell. It makes me cringe just thinking about it. I’m sure lots of you know exactly what I mean!

In my search for a foolproof, easy-to-peel hard boiled egg, I have tried it all. A needle hole in the shell. Vinegar in the water. Only use old eggs. Only use already-boiling water. None of these methods worked reliably for me. But finally, I found a method that always results in smooth, easily-peeled eggs, and that is how I have been doing it ever since.

Why This Hard Boiled Egg Method Works

• Easy: There are no bells and whistles here, just a saucepan, some water, and some eggs.
• Hands-Free: If you’ve ever tried to poke a hole in your egg with a needle, you’ll be glad to know that this method is nothing like that! It’s basically hands-off. Just cook, cool, and eat.
• Reliable: This way always works for me, and I’m sure it will for you, too.
• Quick: All in all, this takes only about 30 minutes, including boiling and cooling time.

What You’ll Need

To make this recipe, you only need one ingredient: eggs! You’ll also need…

• A saucepan deep enough to hold the eggs and about one inch of water
• Water to cook the eggs, and for the ice bath
• Ice and a bowl, to make the ice bath

How to Make Perfect Hard Boiled Eggs

Okay, I can hear you asking, “So what is the method?” Fair question. Here’s the best method for making perfect hard-boiled eggs!

• Cover the Eggs with Water. Place your eggs in a saucepan and cover them with water.
• Bring to a Not-Quite-Boil. Heat the eggs over high heat until you see small bubbles start to rise through the water. This is NOT a full boil, just little bubbles coming to the surface.

• Remove from the Heat and Cover. Take the saucepan off of the burner, switch off the heat, and cover the saucepan with a lid. (If you don’t have a lid, you can use a metal cookie sheet.)
• Rest for 15 Minutes. Let the eggs sit covered in the saucepan for 15 minutes to finish cooking.
• Place in an Ice Bath. Place the cooked eggs in an ice bath for at least 5 minutes or more.
• Enjoy! Enjoy your perfect hard boiled eggs, especially the easy peeling!

How Do You Make Hard Boiled Eggs Peel Easier?

This simple cooking method is the best way to make perfect hard boiled eggs that are easy to peel. You can also maximize your success with these helpful tips: 

• Use Older Eggs: It is true that very fresh eggs can be more challenging to peel. This is because they have less air in the shell. Older eggs will have a little more air in the shell, which can make them a bit easier to peel. 
• Don’t Skip the Ice Bath. When the timer goes off, immediately remove the eggs from the hot water and transfer them to the ice water. The shock of the rapid cooling doesn’t just keep them from overcooking, it also helps create a slight contraction between the egg whites and the shell, making peeling easier!
• Tap and Roll: Peeling an egg with a few hard knocks on the counter can break apart the egg and make it harder to peel. Instead, gently tap and roll the egg on a hard surface to create lots of tiny cracks in the shell without breaking the egg.

Helpful Tips

But wait, there’s more! Yep, I’ve got even more tips for making great hard boiled eggs that I’m happy to share. Who knew that such a basic food item could have so many quirks, right?

• Use a Timer: Eggs that are overcooked tend to have greenish, slightly dry yolks, which are fine, but not quite as soft and tasty as those just-cooked yellow yolks. Using a timer can help you keep track of the eggs and not overdo them.
• Peel Under Water: I love peeling my eggs under water, to wash away any tiny bits of shell that cling to the egg white and leave a perfectly smooth, grit-free egg. 
• Egg Slicer: I’m not going to say you must buy an egg slicer… but you really must buy an egg slicer for your hard boiled eggs! Just kidding, but they are handy for making perfect slices, and they are easy to clean. You can also use them to slice strawberries, mushrooms, and other small ingredients.

Yummy Serving Suggestions

Hard-boiled eggs are so versatile. Tuck them into your lunchbox for a quick, healthy snack on the go, serve them for breakfast with a little tamari sauce, or use them to make one of these healthy recipes:

• Deviled Eggs: No one in my house can resist deviled eggs, especially these Spicy Deviled Eggs with prosciutto and Sriracha. I bet they’ll be a favorite in your house, too!
• Garden Salads: Hard-boiled eggs are wonderful in all kinds of salads. This White Bean Tuna Salad is a must-try – it’s loaded with healthy protein and fiber.
• Egg Salad: Make a sandwich, spread it on a bagel, or eat it as-is – there’s no wrong way to enjoy homemade Egg Salad. It’s quick, easy, and scrumptious.

Storing Hard Boiled Eggs

You can choose to peel the eggs before storing them, or keep them unpeeled. Both options have their advantages. 

• Storing Peeled Hard-Boiled Eggs: Peeled eggs are ready to eat, but they have to be stored in a container like a zip-top bag or airtight container. To keep them from drying out, add a clean, dampened paper towel. They will keep for about three days.
• Storing Unpeeled Eggs: Unpeeled eggs have a slightly longer shelf life, and don’t have to be stored in a container. They will last for about one week.

Can I Freeze Hard Boiled Eggs?

I don’t recommend freezing hard-boiled eggs. They are safe to eat after freezing, but it does affect the texture significantly. The water in the whites expands during freezing, and then leaks out once the eggs thaw, creating a spongy texture that doesn’t work well for most recipes or snacks.

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Perfect Hard Boiled Eggs

Making Perfect Hard Boiled Eggs doesn’t have to be difficult – this easy method is my favorite. It’s a tried-and-true way to make the best hard boiled eggs ever, easy to peel and perfectly cooked.

Course Appetizer, Breakfast/Brunch, Snack

Cuisine American

Keyword hard boiled eggs, how to boil eggs, how to make hard boiled eggs, perfect hard boiled eggs

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chill Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Amy

Ingredients

• 4 eggs
• water enough to cover the eggs while boiling, and more for the ice bath
• ice for the ice bath

Instructions

• Place the eggs in a saucepan and cover them with water.
• Heat the eggs over high heat until small bubbles start to rise through the water. This is NOT a full boil, just little bubbles coming to the surface.
• Take the saucepan off of the burner, switch off the heat, and cover the saucepan with a lid. (If you don’t have a lid, you can use a metal cookie sheet.)
• Let the eggs sit covered in the saucepan for 15 minutes to finish cooking.
• Place the cooked eggs in an ice bath for at least 5 minutes or more.
• Serve or store the hard-boiled eggs.

Notes

• Storing Peeled Hard-Boiled Eggs: Peeled eggs are ready to eat, but they have to be stored in a container like a zip-top bag or airtight container. To keep them from drying out, add a clean, dampened paper towel. They will keep for about three days.
• Storing Unpeeled Eggs: Unpeeled eggs have a slightly longer shelf life, and don’t have to be stored in a container. They will last for about one week.

More Ways to Cook With Eggs

• Fresh Salsa Verde with Baked Eggs
• How to Poach an Egg
• Korean Rice Bowls

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Easy Salmon Soup is made with fresh salmon, fennel, leeks, and shitake mushrooms. It’s unbelievably good, and good for your your body! Everyone who has ever tried it raves about its lovely, nourishing flavor.

A Light, Elegant Soup That’s Packed with Superfoods!

Everyone knows that salmon is a superfood, but have you tried it poached? I love poached salmon so much that it became the base for this easy spring-like soup. Fragrant fennel, leeks, celery, and carrots give the soup so much great veggie power, and give the broth an elegant touch.

The salmon itself cooks to perfection this way, making a tender, flavorful, and healthy “star of the show.” I’ve served this dish at dinner parties – that’s how good it is! And guests always love it. Try it, and it might just become your new favorite way of cooking salmon.

How Often Should You Eat Salmon?

The basic recommendation, health-wise, is to eat two or three servings of seafood per week: think shellfish, white fish, and yes, salmon. That comes out to somewhere between 8 and 12 ounces of seafood. Salmon is a fantastic choice for hitting that goal, because it’s easy to cook, easy to find (fresh or frozen), and packs a punch of Omega-3 fatty acids, minerals, vitamins, and antioxidants.

Recipe Ingredients

I’ve already mentioned some of the wholesome, natural ingredients in this easy salmon soup. This list will give you a bird’s eye view of all of the ingredients you’ll need. Sound good? Great! Here we go:

• Coconut Oil: Coconut oil is great for a dairy-free soup. Unsalted butter would also be great.
• Veggies: Leeks, fennel, carrots, and celery, sliced and diced.
• Salt and Pepper
• Mushrooms: Sliced shiitake mushrooms.
• Broth: Vegetable broth is my go-to for this recipe.
• Water
• Herbs: Parsley and thyme. I like to use fresh, chopped herbs, but dried would work as well.
• Salmon: Cube the salmon into 1 1/2 inch chunks.
• Parmesan: Finely grated Parmesan is optional, but adds a nice touch.
• Spinach: I prefer baby spinach when available.

Should You Eat Salmon Skin?

You can eat salmon skin, but whether or not you should kind of depends. If you’re using good-quality, wild-caught salmon and you’re not concerned about pollution or other contaminants, feel free to eat the skin. It can be great when cooked crispy in a skillet. If you’re not sure about your salmon’s quality, you may want to remove the skin. I like to remove it in this soup, since it wouldn’t be crispy anyway.

How to Make This Easy Salmon Soup

Making the soup is very, very easy. That’s one reason I like to serve it when I’m entertaining – not much can go wrong! Here’s how to do it.

• Saute the Vegetables. Melt the butter in a soup pot over medium-high heat. Then add your veggies, salt, and pepper, and let them cook for a few minutes until they start to wilt and soften a little.
• Add the Liquid. Next, pour the vegetable broth and water over the vegetables, and bring to a low boil/simmer. Once it starts to bubble a little, lower the heat to low.

• Add the Mushrooms. Stir the mushrooms into the soup, and let them cook for 10 – 12 minutes, stirring now and then.
• Finish the Soup. Last, add your salmon and spinach to the pot. Stir them around to help the spinach wilt and submerge into the soup broth. Take the pot off of the heat, cover it, and let it sit for about five minutes to wilt the salmon all the way and cook the salmon through.

• Enjoy! Serve the soup in bowls with a sprinkle of Parmesan cheese.

Cooking Tips

Some of the ingredients in this salmon soup recipe can be a little finicky to work with, so I’m sharing all of my best tips. From salmon to shiitake, here we go!

• Salmon: Use fresh or frozen salmon, whatever you have on hand. (Pro tip: frozen salmon can often be just as good, if not better, than salmon you buy from behind a seafood counter.) If you go with frozen, make sure to thaw the salmon out in your fridge before you cook it in the soup.
• Fennel: Fennel is somewhat like onion, and you use the bulb of it, similar to an onion. Cut away the stalks – they are tough and hard to eat. If your fennel has discolored spots on it, you can either remove the outer layers of the fennel, or cut away the discolored spots with a knife.
• Shiitake Mushrooms: Dried or fresh, both are great. If you use dried mushrooms, you don’t have to reconstitute them with water for this recipe. The mushrooms will soften up in the soup. It’s also fine to use other kinds of mushrooms, like oyster mushrooms or button mushrooms.
• Leeks: Cleaning leeks is extra-important. Yes, you want to clean all of your veggies! But leeks can be especially gritty and dirty. A fail-proof way to clean leeks is to slice and dice them up, throw them in a fine mesh sieve, and rinse them really well with running water. Then dry on paper towels, and they’re good to go.
• Spinach: Baby spinach is usually fine to use without trimming it, but if you have regular spinach, you may want to pull the stems off or chop the spinach.

Yummy Serving Suggestions

To serve, I like to add a nice light salad. Poached salmon soup also great as a starting course for a larger dinner. Any one of these main courses would go wonderfully with it:

• Roasted Chicken: For a special take on classic roasted chicken, try this Pan Roasted Chicken with Apple Fennel Slaw. The fennel in the soup leads nicely to the fennel in this hearty, savory main course.
• Beef and Mushrooms: Salmon is a nice, light fish while still being nourishing. Serving it as a soup course before a main course of Farro Beef Mushroom Asparagus Marinara would create a lovely, filling, comforting meal!
• Stuffed Chicken Breast: Another great recipe for a dinner party, this Stuffed Chicken Breast has crispy breading and a gourmet mushroom sauce. It’s also easy to make, just like this salmon soup.

How to Store and Reheat Leftover Salmon Soup

Poached salmon soup can be refrigerated for about two days. Make sure to store it in airtight containers to keep it as fresh as possible.

To reheat, just place the desired amount on the stove over low to medium heat. Gently heat the soup until it’s nice and hot, but don’t overcook it or the salmon will be dry and unpleasant to eat.

Can I Freeze This?

I would not choose to freeze this soup, because the textures here are very delicate and show their true flavors best when used fresh.

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Easy Salmon Soup

This Easy Salmon Soup is made with fresh salmon, fennel, leeks, and shitake mushrooms. It's unbelievably good, and good for your your body! Everyone who has ever tried it raves about its lovely, nourishing flavor.

Course Soup

Cuisine American

Keyword cooking salmon, easy salmon recipes, poached salmon

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 4 -6

Author Amy Stafford adapted from Martha Stewart

Ingredients

• 3 tablespoons coconut oil or unsalted butter
• 1 leek sliced and diced
• 1 small fennel bulb sliced and diced
• 1 large carrot diced
• 2 celery ribs sliced and diced
• 1 teaspoon kosher salt
• 1 pinch pepper
• 1/2 cup sliced shiitake mushrooms
• 2 cups vegetable broth
• 2 cups water
• 3 tablespoons parsley chopped
• 1 teaspoon thyme chopped
• 1 pound salmon cubed into 1 1/2″ chunks
• 4 tablespoons parmesan finely grated, optional
• 3 ounces spinach about one bunch, I prefer baby spinach when available

Instructions

• In large dutch oven or heavy deep pot, melt butter over medium high heat
• Add carrots, celery, fennel, leeks, thyme, salt and pepper and stir to coat.
• Stir and cook for about 5-7 minutes or until vegetables start to wilt a bit.
• Add vegetable stock and water.
• Bring to a low boil, as soon as you see the bubbles, lower heat to low.
• Stir in mushrooms and cook for about 10-12 minutes. Stirring occasionally.
• Add salmon and spinach to pot and stir to submerge
• Remove pot from heat and cover for about 5 minutes, or until spinach is wilted and your salmon chunks are cooked through.
• Place soup in bowl and sprinkle parmesan cheese.

Notes

Salmon will change color from bright orange to a more white-orange color.

Once soup in placed in serving bowls, top with oyster crackers.

More Healthy Soup Recipes

• Beef Pho Noodle Soup
• Lentil Kale Chicken Soup
• Tomato Bisque

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Take your weeknight dinner game up a notch, with a dish that’s healthy, vibrant, and utterly mouthwatering! This Cajun Air Fryer Salmon Recipe delivers perfectly cooked, spicy salmon fillets and a side of fresh zucchini, right in your air fryer.

A Savory, Low-Carb Air Fryer Salmon Recipe!

Everyone knows that salmon is a nutritional powerhouse, but sometimes we get stuck in a cooking rut. Let’s break free, shall we? This recipe for Cajun salmon takes advantage of everyone’s favorite appliance, the air fryer, to make a crispy, perfectly cooked meal that’s healthy and tasty. This one’s a serious game-changer!

That’s right, this simple air fryer recipe will have juicy salmon, covered in Cajun spices, on your table in minutes. It’s a weeknight meal that tastes like it came from your favorite restaurant. For a low-carb side that’s flavorful and fresh, zucchini is just the thing.

Why You’ll Love This Spicy Air Fryer Salmon Recipe

There’s a lot to love here, from the healthy fats in salmon to the irresistible, tongue-tingling flavor of Cajun seasoning. Here are just a few reasons you’ll crave this easy air fryer salmon recipe:

• Easy Prep: The use of the air fryer minimizes the need for oil, which makes prep easy and allows the natural flavors of the salmon and zucchini to shine.
• Perfect Texture: Flaky, meaty salmon meets the crisp-tender zucchini – and it’s as awesome as it sounds.
• Quick to Make: With just a handful of ingredients and a few simple steps, this is a weeknight-friendly meal, even for busy cooks.
• Healthy Ingredients: You’ll get a true nutritional boost from omega-3-rich salmon, essential vitamins in zucchini, and the wholesome goodness of avocado oil.

The Ingredients You’ll Need

So what’s in this salmon dish? You only need a few basic ingredients to make this bold, zesty main course. Here’s what you’ll need:

• Yellow Onion: Cut into large chunks. You could also use white or red onion if you like.
• Zucchini: Sliced into half-moons.
• Avocado Oil: Or another high-heat, neutral-flavored cooking oil of your choice.
• Salt and Black Pepper
• Salmon Filets: Skinless, cut into large even-sized cubes.
• Cajun Seasoning: You can use store-bought or homemade, whichever you like.

How to Make Cajun Air Fryer Salmon with Zucchini

The steps for making this air fryer salmon recipe are short and sweet. You almost don’t need them – it’s all super intuitive. Here’s how to make it:

• Season the Veggies. Start by preheating the air fryer to 400°F. Then combine the onion, zucchini, and half of the oil in a bowl, sprinkle in some salt and pepper, and transfer the mixture into the air fryer basket.
• Air-Fry the Veggies. Make sure the vegetables are in an even layer, and cook them for 6-7 minutes, giving the basket a shake halfway through.

• Season and Cook the Fish. Once the veggies are nicely cooked, set them aside. In the same bowl, toss the salmon with the remaining oil and Cajun seasoning. Place the seasoned salmon in the air fryer and cook for 5-6 minutes, or until it’s thoroughly cooked.
• Enjoy! Now it’s time to plate up! Divide the flavorful salmon and veggies onto plates, and serve hot.

Air Fryer Salmon Recipe FAQs

Tips for Success

These helpful tips will ensure that your cajun air fryer salmon turns out perfect. Keep them in mind, and enjoy every bite!

• Pat Dry: Pat the salmon fillets dry with a paper towel before tossing them in the Cajun seasoning. This step removes excess moisture, helping the spices stick well and giving the salmon an irresistible, crispy finish.
• Even Slices: When cutting the zucchini, aim for even slices, to get that ideal tenderness and a slight crunch.
• Preheating: While some recipes don’t call for preheating the air fryer, I find that it gives consistent results. Plus, it takes such a short amount of time! Just a few minutes will do the trick.
• Frequent Checks: Keep an eye on the cooking process. Fish cooks quickly, and air fryers can vary, so check for doneness a little early to avoid overcooking.

What to Serve with this Cajun Air Fryer Salmon Recipe

To complement the Cajun spices here, I like to serve classic Southern side dishes. Need some recipes? These would be perfect:

• Cornbread: Everyone loves sunny, yellow cornbread, but this Sweet Potato Cornbread takes it over the top. The touch of healthy sweetness is perfect with this spicy air fryer salmon recipe.
• Potato Salad: Creamy, tangy Red White and Blue Potato Salad is easy to make with colorful fingerling potatoes, or any potatoes you like.
• Succotash: Spicy Corn Succotash is a summery side dish that goes with everything, especially zucchini and salmon!

How to Store and Reheat Leftovers

If you have leftovers, you can store them in the refrigerator for 2 – 3 days. Let the salmon and zucchini cool to room temperature (but don’t leave them out for more than one hour!) before refrigerating in airtight containers or food storage bags.

Reheat in the air fryer for just a minute or two, until heated through. Don’t overcook the dish or the salmon will be tough!

Will This Air Fryer Salmon Recipe Freeze Well?

To be honest, the textures will change a bit if you freeze and thaw the salmon and zucchini. However, it will still be totally safe to eat. Just cool the dish, and pack it into freezer-safe containers or bags. Mark with the date, freeze, and use within 1-2 months for the best quality. It’s best to thaw this in the fridge before reheating.

More Good-For-You Salmon Dinners

• Apricot Glazed Salmon Recipe
• Salmon and Pasta with White Wine Sauce
• Easy Salmon Soup

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Cajun Air Fryer Salmon Recipe

Take your weeknight dinner game up a notch, with a dish that's healthy, vibrant, and utterly mouthwatering! This Cajun Air Fryer Salmon Recipe delivers perfectly cooked, spicy salmon fillets and a side of fresh zucchini, right in your air fryer.

Course Dinner

Cuisine American

Keyword air fryer salmon recipe, cajun salmon, easy recipe with salmon, how to cook salmon in air fryer

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Amy

Ingredients

• ½ yellow onion cut into large chunks
• 1 zucchini large, sliced into half moons
• 1 ½ teaspoon avocado oil
• Pinch of sea salt and ground black pepper
• 10 ounces salmon filet skinless, cut into large even size cubes
• 1 teaspoon Cajun seasoning

Instructions

• Preheat the air fryer to 400°F.
• In a bowl toss together the onion, zucchini, half of the oil, salt and pepper.
• Transfer into the air fryer basket. Arrange in an even layer and bake for 6-7 minutes. Shake basket halfway through.
• Remove and set aside.
• Place the salmon in the same bowl and toss with the remaining oil and Cajun seasoning. Transfer to the air fryer and bake for 5-6 minutes, or until cooked through.
• Divide the salmon and veggies and enjoy!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

You’ll crave the light, fresh flavors of this easy Baked Cod Recipe. With its simple prep, perfect texture, and zingy flavor, it’s sure to become a regular in your menu rotation.

Easy Baked Cod with Lemon, Garlic, and Capers

I love baking fish – it’s such an easy way to cook up a seafood dinner without any muss or fuss. This recipe for cod filets is bursting with flavor from the lemon, garlic, butter, and capers. It’s the perfect dinner for a busy weeknight, but fancy enough for a special occasion.

If you are looking for doable, family-friendy ways to cook with fish, this recipe is for you. Even picky eaters will enjoy this one, and it goes with everything! Let’s dive in (see what I did there?).

Why You’ll Love This Wholesome Baked Cod Recipe

This easy baked cod recipe has so much to offer! Here are just a few things to love about it:

• Practically Effortless: With minimal prep work, you can whip up a scrumptious meal in no time. Perfect for those school nights or late evenings when you don’t want takeout, but you do need a savory meal, fast!
• Refreshing: The combination of lemon juice, garlic, Italian herbs, and capers gives mild-but-meaty cod filets the perfect amount of zing and complexity.
• Healthy and Wholesome: Cod is a lean source of protein and other nutrients – such a great choice for a nourishing meal. Baking the fish instead of frying keeps it light. 

Ingredients

To make this dish, you’ll only need a handful of simple ingredients. Each one is a powerhouse of flavor!

• Butter: Unsalted butter – some melted, and more for prepping the fish.
• Lemon Juice: Freshly-squeezed is best, but bottled is fine, too.
• Garlic: Fresh garlic, minced.
• Herbs: I use dried Italian herbs, but you can substitute other herbs if you prefer.
• Salt
• Red Pepper Flakes: For a touch of heat. You can omit these if you like.
• Capers: Capers are briny and perfect with seafood – you can usually find them stocked next to the olives and pickles in the grocery store.
• Cod Filets: About one inch thick.
• Paprika: Sweet paprika is my go-to.

How to Make This Easy Baked Cod Recipe

So what are the steps for making this baked cod recipe? They’re so easy, you guys. It’s basically season, bake, and enjoy!

• Get Ready to Bake. Preheat your oven to 425°F, and rub a baking dish lightly with some unsalted butter so the fish doesn’t stick.
• Make the Seasoning Mixture. Whisk the melted butter, lemon juice, garlic, and seasonings (except paprika) together in a small bowl. Stir in the capers.
• Arrange the Fish in the Dish, and Coat with the Seasoning. Place your cod filets in the baking dish, in a single layer. Pour the butter-caper mixture over, coating the fillets evenly. Then sprinkle paprika over the top.

• Bake! Bake the seasoned cod uncovered until done – you’ll know it’s ready when it’s fully opaque and flakes easily with a fork.
• Enjoy. Serve the baked cod with your favorite side dishes and garnishes.

Do You Bake Cod Covered or Uncovered?

For this recipe, we bake the cod uncovered. This allows the fish to cook evenly and develop a slightly golden color on top. Other recipes might call for covering the dish part or all of the cooking time, so that you basically steam it. There are a lot of great ways to cook fish – this one is extra-simple because you don’t need to cover it at all.

What Temperature Should Cod Be Baked At?

The recommended baking temperature for this dish is 425°F, or 220°C. This high temperature ensures that the fish cooks through while still keeping it moist and flavorful. It also helps develop some appetizing color and really get the seasonings cooking in the melted butter, for extra flavor. However, in other recipes, you might see different temperatures for different results.

Recipe Notes

There are a few more tips for making this easy baked cod recipe that I’d like to share here – just helpful hints that can make your dinner even better. Be sure to look these over before you start cooking!

• Cooking Time: The cooking time may vary depending on the thickness of your fish filets and your oven, but it should take about 15 minutes. You can also use a meat thermometer to check for doneness. Fish is done at about 145ºF.
• Adjust the Heat: If you prefer a milder taste, you can reduce the amount of red pepper flakes or omit them altogether. For a spicier dish, try sprinkling in some minced jalapeno.
• Fresh Herbs: For an even more vibrant, fresh flavor, you can’t go wrong with fresh herbs. Try adding a sprinkle of fresh chopped parsley, basil, or dill before serving.

Side Dish Ideas

You can pair your baked cod with just about any side dish. Fresh veggies, wholesome carbs, whatever you like! These tasty side dish recipes are a great place to start. 

• Roasted Vegetables: A sheet pan of roasted veggies is always a good idea – easy and delicious. If you want something a little more complex, try this restaurant-worthy recipe for Roasted Vegetables with Broccoli Puree.
• Quinoa Salad: Quinoa is a powerhouse of healthy protein, but eats like a cozy grain. This Lemon Quinoa Salad will fill you up and nourish your body right. 
• Cornbread: Cornbread is a sunny, satisfying side dish, especially when made with sweet potatoes! Sweet Potato Cornbread is irresistible and makes a meal feel extra-special.

How to Store and Reheat Leftover Fish

If you have any leftovers, you can store them in an airtight container or zip-top bag in the refrigerator for up to 2-3 days. To reheat, gently warm the filets in the oven at 350ºF, or heat it in a covered skillet over low heat. Don’t overcook it though, or the fish will be tough.

Can I Freeze This?

Yes, this baked cod recipe freezes well! Just let the cooked cod filets cool completely before transferring them to a freezer-safe container or bag. Mark with the date, and freeze for up to two months. Thaw it in the refrigerator overnight, and then reheat it gently as directed above.

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Easy Baked Cod Recipe

You’ll crave the light, fresh flavors of this easy Baked Cod Recipe. With its simple prep, perfect texture, and zingy flavor, it’s sure to become a regular in your menu rotation.

Course Dinner

Cuisine American

Keyword baked cod recipe, codfish recipes baked, healthy cod recipes, how to bake cod

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 2 tablespoons unsalted butter melted + more for prepping baking dish
• 1 tablespoon freshly squeezed lemon juice
• 1 garlic clove minced
• 1 teaspoon dried Italian Herb mix
• 1 teaspoon kosher salt
• ½ teaspoon red pepper flakes
• 2 tablespoons capers drained
• 4 cod filets about 6 oz each 1 inch thick
• ½ teaspoon paprika

Instructions

• Preheat your oven to 425°F.
• Lightly rub the baking dish with unsalted butter.
• In a small bowl, whisk together the butter, lemon juice, minced garlic, salt, Italian herb mix and red pepper flakes. Stir in the capers.
• Place the cod filets in the baking dish. Pour the butter mixture on top. Use a brush if needed to evenly distribute the thick sauce on top of the filets. Sprinkle them with paprika.
• Bake, uncovered, until the fish is fully cooked, opaque, and flakes easily with a fork. Depending on the thickness of your fish filets and your oven, this should take about 15 minutes.

Notes

• Cooking Time: The cooking time may vary depending on the thickness of your fish fillets and your oven, but it should take about 15 minutes. You can also use a meat thermometer to check for doneness. Fish is done at about 145ºF.
• Adjust the Heat: If you prefer a milder taste, you can reduce the amount of red pepper flakes or omit them altogether. For a spicier dish, try sprinkling in some minced jalapeno.
• Fresh Herbs: For an even more vibrant, fresh flavor, you can’t go wrong with fresh herbs. Try adding a sprinkle of fresh chopped parsley, basil, or dill before serving.
• Storing and Reheating: If you have any leftovers, you can store them in an airtight container or zip-top bag in the refrigerator for up to 2-3 days. To reheat, gently warm the fillets in the oven at 350ºF, or heat it in a covered skillet over low heat. Don’t overcook it though, or the fish will be tough.
• Freezing: To freeze, let the cooked cod fillets cool completely before transferring them to a freezer-safe container or bag. Mark with the date, and freeze for up to two months. Thaw it in the refrigerator overnight, and then reheat it gently as directed above.

More Easy Seafood Recipes

• Apricot Glazed Salmon Recipe
• Chipotle Shrimp Burrito Bowl
• Braised Halibut Recipe with Leeks

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Perfect for a summery, fresh dinner or party appetizer, this tempting and juicy Chicken on a Stick is sure to be a hit. You’ll adore the zesty, garlic-and-herb marinade!

Easy Chicken on a Stick: Juicy, Mouthwatering Delight!

There’s something irresistibly delicious about food on a stick, and this easy chicken recipe is no exception! With a bold, flavorful marinade that features red wine, honey, herbs, and garlic, it’s incredibly flavorful. Tossing it onto the grill adds beautiful char and makes it juicy!

I like to serve this for a savory dinner meal, but you could definitely use it as an appetizer, as well. In fact, no matter how you serve it, it’s guaranteed to disappear, quick! You may want to make an extra batch, because people will definitely want seconds. 

What You’ll Love About This Chicken on a Stick Recipe

This one’s a winner for so many reasons. Here are just a few:

• Ultra-Tasty: Grilled chicken is yummy even with just salt and pepper, but when you give it some time in a mouthwatering marinade, it becomes infused with an explosion of flavors.
• Perfect Texture: Boneless, skinless chicken breasts can sometimes be dry, but this recipe delivers meat stays moist and tender, with some gorgeous, smoky char.
• Easy and Quick: With a short marinade and lightning-fast grilling time, you can whip up this chicken on a stick with no hassle and minimal time investment.

The Ingredients

This list is short, simple, and to the point. Here’s what you’ll need to make the best, easiest chicken on a stick:

• Chicken: Boneless, skinless chicken breasts, cut into 1-inch cubes.
• Olive Oil: Extra virgin olive oil, some for the marinade plus more for grilling.
• Vinegar: I like red wine vinegar in this dish.
• Honey: Or maple syrup, brown sugar, etc.
• Garlic: Minced, fresh garlic.
• Herbs: Oregano and thyme, both dried.
• Salt and Pepper

How to Make Chicken on a Stick

So how do you make this dish? It’s so easy. These are the steps you’ll need to follow: 

• Marinate the Chicken. In a large bowl, whisk together the olive oil, red wine vinegar, honey, garlic, herbs, salt, and pepper. Place the cubed chicken in the bowl, and coat with the marinade. Then cover and chill for at least 30 minutes.

• Soak the Skewers. Metal skewers don’t need to be soaked, but wooden ones do. If you’re using wooden skewers, get them soaking for at least 20 minutes before you want to grill.
• Cook the Chicken. Heat your grill to medium-high, and oil the grates. Shake the excess marinade from each chunk of chicken and thread them onto skewers. Grill for 8 – 10 minutes on each side, until done through.
• Enjoy! Place the cooked chicken skewers on a platter, and serve them with your favorite garnishes and sides.

What Temperature Do You Grill Chicken Skewers?

You should grill these at about 375°F, which is fairly easy if you can adjust the temperature on your grill. For those using a charcoal grill, it’s a bit more involved. In general, when your coals are covered with about ⅔ white ash, you can scoot them to one side (the direct-heat side, which is hot – around 400 – 500 degrees) and cook over the other side (the indirect-heat side, which is closer to 300 – 400 degrees). Consult your grill’s manufacturer instructions for more info.

Helpful Tips

I know you’re going to love the simplicity and zesty taste of this easy chicken recipe. These helpful tips will make it even more pleasant and quick to make: 

• Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
• Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
• Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
• Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.

What Do You Eat with Chicken on a Stick?

Chicken on a Stick is a very versatile dish, and you can pair it with just about any side dish. I like to keep things more or less “Mediterranean,” but you could be creative and use all kinds of dishes for a fun fusion menu. Here are just a few recipes to try:

• Fresh Salad: Accompany the skewers with a refreshing Tomato Burrata Salad featuring creamy burrata cheese, cherry tomatoes, and fresh herbs.
• Grilled Veggies: A medley of colorful grilled veggies is simple and perfect alongside this grilled chicken, and hey – if you’re heating up the grill anyway, why not? This Grilled Vegetable Plate will hit all the right notes.
• Fresh Fruit: Everyone loves fresh, sweet fruit, and it makes a wonderful side or appetizer as well. Apricots with Goat Cheese and Almond are an elevated fruit dish that’s surprisingly easy to create, and bursting with flavor. 

Storing and Reheating Chicken on a Stick

If you have any leftovers (which isn’t exactly likely – these are irresistible, I’m telling you!), take the chicken off of the skewers and store them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, just until heated through.

Can I Freeze This?

Absolutely! Grilled chicken freezes well and doesn’t have to be reheated – you can just thaw it out in the refrigerator, and serve it cold. For the best results, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving (and/or reheating). 

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Chicken on a Stick

Perfect for a summery, fresh dinner or a quick party appetizer, this tempting and juicy Chicken on a Stick is sure to be a hit. You’ll adore the zesty, garlic-and-herb marinade.

Course Dinner

Cuisine American

Keyword chicken on a stick, chicken skewers, grilled chicken skewers

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

• 1 pound boneless skinless chicken breasts cut into evenly sized 1-inch cubes
• 3 tablespoons extra virgin olive oil plus more for grilling
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions

• In a large bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
• Add the chicken and toss so that chicken is evenly coated. Cover and place in the fridge to marinate for 30 minutes.
• If using wooden skewers, submerge them and let them soak in water for at least 20 minutes.
• Preheat the grill to medium-high heat (about 375°F). Brush or spray the grill grates with oil.
• Remove the chicken from the marinade and shake off the excess marinade.
• Thread the chicken onto the skewers through the meatiest part.
• Place chicken on the prepared grill and cook for 8-10 minutes.
• Flip and cook for an additional 8-10 minutes or until chicken internal temperature reaches 165°.
• Transfer the cooked skewers to a platter and serve with lemon wedges and your favorite side of veggies.

Notes

• Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
• Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
• Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
• Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.
• Storing and Reheating: To store, take the chicken off of the skewers and place them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, until just heated through.
• Freezing: To freeze, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving or reheating.

More Flavorful Chicken Recipes

• Greek Chicken Quinoa Bowls
• Paleo Orange Chicken Recipe
• Chicken Tortilla Soup Recipe

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Easy Bison Meatballs are sure to become a regular dinner in your menu plan! These are incredibly easy to whip up, and have a wonderful savory flavor and tender texture. Say hello to your new favorite meatball recipe.

An Easy Way to Use Ground Bison!

Are you interested in cooking with ground bison? This wholesome red meat is becoming more and more widely available in the U.S., and it’s so tasty and easy to work with. I totally recommend trying ground bison in your favorite recipes. This easy meatball recipe is one of our favorites, and if you make it, I’m sure you’ll see why!

I like to serve my meatballs with Rao’s marinara sauce. It’s a natural pair – tender, moist, flavorful meatballs and savory marinara? Um, yeah. Count me in! Add some salad and pasta, and dinner is done. Plus, thanks to using sweet potato instead of breadcrumbs and milk, this recipe is paleo, Whole30, dairy-free, and gluten-free!

Why You’ll Love These Ground Bison Meatballs

• They Are Simple to Make! You only need some basic ingredients and a few minutes of your time to make bison meatballs. This is a totally un-fussy recipe, perfect for busy weeknights.
• Bison Is a Healthy Protein. Protein is important for healthy muscles, bones, hormone production, and more. Bison is a great choice for getting some protein in your diet – it’s lean, flavorful, and high in iron.
• Meatballs Are Versatile. Meatballs work beautifully with marinara, rice, salad, or whatever else you want to pair them with. Dunk them into sauce, throw them into a sandwich, you can’t go wrong!

Recipe Ingredients

While some meatball recipes include a whole laundry list of ingredients, this one is actually very simple. You won’t need to gather an armload of ingredients to make this – just a few basics:

• Bison: Ground bison is the number-one ingredient here. You may be able to find this locally, but if not, you can also order it online.
• Garlic: One clove, minced. Feel free to add an extra clove if you like things extra garlicky! If you like, you could substitute garlic powder instead.
• Onion: One small yellow onion, peeled and grated. Once you grate the onion, place it on a paper towel or a clean kitchen towel, and squeeze it out so that it’s dry instead of watery.
• Sweet Potato: Peel the sweet potato, and grate it as well.
• Parsley: Chopped fresh parsley. Dried parsley will also work, if you prefer.
• Egg: A beaten egg helps bind the mixture together.
• Tomato Paste: Be sure to use tomato paste, not tomato sauce – tomato sauce is much more liquidy and won’t add the right flavor.
• Red Pepper Flakes: For just a little heat. We love this addition, but you can leave it out if you don’t want that touch of spiciness.
• Sea Salt: Or whatever salt you like.

How Does Bison Taste?

In general, you can expect a definite “red meat” taste when you eat bison. It is high in iron, which gives it a definite “earthy” flavor like your favorite beef or venison. However, it’s also known for its light taste. It is much less “gamey” than meats like venison, and lots of people think it is even milder and sweeter than beef, especially grass-fed beef. If you want to include red meat in your diet, but you don’t like an overly strong taste, try bison!

Is Bison Better Than Ground Beef?

Bison and beef can both be good, healthy options. They both have great protein, iron, and micronutrient profiles. So why choose bison? For one thing, using bison instead of beef now and then adds variety to your diet. Bison is also…

• Leaner. Bison is less fatty than beef in general, which makes it a lower-calorie option (good for those who are watching their calories). However, it’s still known for its flavor and tenderness, even though it is lean. Win-win!
• Grass-fed. For the most part, bison is grass-fed, so if you are looking to add more grass-fed meat to your diet, this is one way to do that!
• Omega-3s: Balancing the number of Omega-6 fatty acids and Omega-3 fatty acids is important, and most beef is higher in Omega-6s. You can grab some extra Omega-3s (compared to beef) by using bison now and then.
• Fewer Antibiotics and Hormones: Beef cattle are often given antibiotics and hormones to keep them from disease and promote growth. Bison is usually free from antibiotics and hormones, so if that’s something you’re looking for, check it out!

How to Make Bison Meatballs

Okay, let’s get into the cooking process. It’s actually really easy! Especially since these meatballs are baked. You will not have to stand over a frying pan turning them – just let the oven do the work.

• Get Ready to Bake. First of all, set your oven to preheat to 375°F. That way, when the meatballs are ready, they can go straight into the hot oven. Then line your baking sheet with parchment paper for easy cleanup (this is optional, of course).
• Make the Meatball Mixture. Next, place all of the ingredients except marinara in a mixing bowl: ground bison, garlic, onion, sweet potato, parsley, egg, bread crumbs, hot sauce, ground black pepper, and a pinch of salt. Mix with your hands (or a spoon, if you prefer) until evenly blended. But don’t overmix, or the meatballs will be tough.

• Form the Meatballs. Working with a couple of tablespoons at a time, roll the meatball mixture into 2-inch balls, and place them on the baking sheet about an inch apart.
• Bake! Place the baking sheet in the oven, and bake the bison meatballs for 15 minutes or until done through (see the Tips section for more on doneness).

• Enjoy! Serve the meatballs with your favorite marinara sauce, or other dishes and sides.

Tips for Success

I have quite a few tips here for making really good bison meatballs, so be sure to check them out! These will help make your dinner that much more delicious.

• Doneness: It’s important to make sure your bison meatballs are cooked through without overcooking them. The easiest way to do that? A meat thermometer! The internal temperature of the meatballs should be about 160 – 165°F.
• Use Cold Bison and Wet Hands: Forming meatballs can be a little tricky. Two things that make it easier? Using cold meat right out of the fridge, and wetting your hands with water to prevent sticking.
• Grating the Veggies: You might be tempted to just finely chop the onion and sweet potato instead of grating them, but grating really is better. Grated onion and sweet potato almost dissolve in the meatball mixture, flavoring the meat and adding tenderness. Chopped veggies, even if they are fine, will create a more chunky texture.
• Form the Meatballs Gently: Any time you are working with ground meat, including ground bison, handle it gently and don’t pack the meatballs tightly or overwork the mixture. Tightly packed or overworked meatballs tend to be tough, while loosely-rolled, gently-mixed meatballs are more tender.
• Make-Ahead (Fridge): While you can find storing and freezing guidelines for cooked meatballs below, it’s great to know that these can also be stored or frozen uncooked, if you just want to do some quick prep and then cook them at a later date. To store in the refrigerator, form the meatballs and then place them in an airtight container in the fridge for up to two days.
• Make-Ahead (Freezer): To freeze uncooked bison meatballs, place the formed meatballs in the freezer on a clean cookie sheet, not couching until frozen solid. Then package them in freezer bags to freeze for up to three months.

Serving Suggestions

Bison meatballs can be served in so many ways! Pile them onto hoagie rolls, pack them into a bento box for lunch, or just serve your meatballs and sauce over pasta. Yum. These side dishes also go well with bison meatballs:

• Orzo Salad: If you make the meatballs without sauce, add them to this Wild Rice Orzo Cranberry Salad – what a combination! It makes a really great lunch or light dinner, packed with nutrition but not too rich.
• Brussels Sprouts: We can’t get enough of these Simple Spicy Roasted Brussels Sprouts! They are easy to make, and have the perfect amount of caramelization, crisp-tender texture, and heat.
• Sweet Potatoes: Sweet potatoes are so flavorful naturally that you can simply bake them and serve with a little butter (or not) and they’ll be delicious. But if you want to go all-out, this recipe for Mashed Sweet Potato with Bourbon Glaze is one dish that will have you craving more!

How to Store and Reheat Bison Meatballs

You can store bison meatballs in the refrigerator for 3 – 4 days, sealed in an airtight container or food storage bag. Be sure to cool the meatballs down before you store them, for best results. You don’t need to (and shouldn’t) leave them out much longer than one hour, but do let them cool a bit before you package and store.

To reheat these meatballs, I like to place them in a covered saucepan or skillet and reheat on low to medium heat. If they seem dry, add a splash of broth or water. This will help keep them moist.

Can I Freeze These?

Yes, you can freeze bison meatballs for longer storage! In fact, you may want to make a double-batch of these so that you can freeze half for another meal later in the month. To freeze them successfully, cool the meatballs down, and then pack them into a freezer container or freezer bag. Mark with the date, and freeze for up to 3 months.

If you want to freeze the meatballs so that they’re easier to take out and thaw a few at a time, try flash-freezing them first. Place the meatballs on a cookie sheet or plate, and freeze until frozen solid. Then place the frozen meatballs in your container or freezer bag. They will stay more or less separate this way, instead of freezing in one big clump!

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Bison Meatballs

Easy Bison Meatballs are sure to become a regular dinner in your menu plan! These are incredibly easy to whip up, and have a wonderful savory flavor and tender texture. Say hello to your new favorite meatball recipe.

Course Dinner

Cuisine American

Keyword bison meatballs, ground bison, ground bison recipes, meatballs healthy recipe

Prep Time 8 minutes minutes

Cook Time 23 minutes minutes

Total Time 31 minutes minutes

Servings 4

Author Amy

Ingredients

• 1 pound ground bison
• 1 garlic clove minced
• 1 small yellow onion cooked then peeled and grated 1/3 cup, place onion in a paper towel and gently squeeze to remove excess fluid.
• 1 small sweet potato COOKED, peeled and grated about 3/4 cup (directions for cooking below)
• 2-3 tablespoon parsley chopped
• 1 egg
• 1/3 cup gluten free panko breadcrumbs
• 1 tablespoon hot sauce
• 1/2 teaspoon ground black pepper
• 1 teaspoon of sea salt
• RAO marinara or another sugar free marinara sauce

Instructions

• Preheat oven to 375°F.
• Line baking sheet with parchment paper.
• Place all ingredients in a bowl and blend evenly, using your hands.
• Form into 2” balls and place 1” to 1 1/2” apart on a baking sheet.
• Bake for 15 minutes.
• Serve with marinara sauce.

How to cook sweet potato

• Wash, pat dry and pierce sweet potato with fork all over.
• Place sweet potato on microwave safe plate and microwave for 5 minutes. Turning halfway through.
• Your sweet potato should be for tender, if not cook an additional 30 seconds.
• Peel potato and mash or grate for meatballs

Notes

• Doneness: It’s important to make sure your bison meatballs are cooked through without overcooking them. The easiest way to do that? A meat thermometer! The internal temperature of the meatballs should be about 160 – 165°F.
• Use Cold Bison and Wet Hands: Forming meatballs can be a little tricky. Two things that make it easier? Using cold meat right out of the fridge, and wetting your hands with water to prevent sticking.
• Grating the Veggies: You might be tempted to just finely chop the onion and sweet potato instead of grating them, but grating really is better. Grated onion and sweet potato almost dissolve in the meatball mixture, flavoring the meat and adding tenderness. Chopped veggies, even if they are fine, will create a more chunky texture.
• Form the Meatballs Gently: Any time you are working with ground meat, including ground bison, handle it gently and don’t pack the meatballs tightly or overwork the mixture. Tightly packed or overworked meatballs tend to be tough, while loosely-rolled, gently-mixed meatballs are more tender.
• Make-Ahead (Fridge): While you can find storing and freezing guidelines for cooked meatballs below, it’s great to know that these can also be stored or frozen uncooked, if you just want to do some quick prep and then cook them at a later date. To store in the refrigerator, form the meatballs and then place them in an airtight container in the fridge for up to two days.
• Make-Ahead (Freezer): To freeze uncooked bison meatballs, place the formed meatballs in the freezer on a clean cookie sheet, not couching until frozen solid. Then package them in freezer bags to freeze for up to three months.
• Storage: Store baked, cooled bison meatballs in airtight containers or food storage bags. They will keep for up to four days in the refrigerator, or up to three months in the freezer. Thaw before reheating.

More Easy Bison Recipes

• Bison Burger Sliders
• Grilled Bison Ribeye Steak
• Hearty Chickpea, Bison, and Spinach Stew

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

If you’re looking for a delicious, healthy and gluten-free breakfast choice that won’t leave you feeling weighed down until lunchtime, buckwheat pancakes could be the perfect solution.

Not only are they a tasty option to start your day off right, but buckwheat is also packed with nutrients that can help promote healthy digestion, provide energy and support digestive health. Plus, making these yummy pancakes at home can have you enjoying deliciousness in no time!

So read on to find out how to make our favorite easy buckwheat pancake recipe – complete with tips for storage and ways of adapting it so you can make this superfood serve up just about any flavor profile.

Buckwheat pancakes as a healthy, gluten-free breakfast choice

If you are looking for a healthy and gluten-free breakfast choice, buckwheat pancakes might just be the perfect option for you.

Not only are they satisfyingly delicious, but they are also packed with nutrients that your body will thank you for. Buckwheat is a great source of fiber, plant-based protein, and various vitamins and minerals, making it an all-around powerhouse ingredient.

And the best part? You can customize your buckwheat pancakes with all sorts of toppings like fresh fruit, nuts, or a drizzle of maple syrup or honey, making them a versatile breakfast option that you can enjoy any day of the week. So why not give buckwheat pancakes a try and start your day on a healthy note?

The Ingredients

Just a few key ingredients thrown together make these nutritional powerhouse cakes. 

• Buckwheat Flour: You can find it next to the other flours in your grocery store. 
• Apple Cider Vinegar: I like raw apple cider vinegar.
• Maple Syrup: You want to use Pure Maple Syrup
• 100% Liquid Coconut Oil: Liquid is easier to use when cooking the pancakes, but you can use solid if you have it on hand

BUCKWHEAT 101

Making your pancakes

Mixing the batter – Combine dry and wet ingredients using a whisk or hand mixer until there are no lumps

Mixing the batter is a crucial step in creating these Buckwheat Pancakes.

To ensure that your batter turns out perfectly smooth and free from lumps, it’s important to combine your dry and wet ingredients thoroughly. A whisk or hand mixer can be a baker’s best friend when it comes to this task.

By incorporating air into the mixture, you’ll create a lighter, fluffier end result. There’s nothing worse than biting into a big clump of unmixed batter. With a little patience and attention to detail, you’ll be well on your way to baking success. So grab your tools and get to whisking!

Greasing the pan – Heat a non-stick skillet on medium heat before adding a tablespoon of coconut oil to prevent sticking

Cooking can be a fun and creative activity, but sometimes it can be frustrating when food sticks to the pan.

Fortunately, there are simple solutions to prevent this from happening. One of them is to grease the pan with coconut oil.

It’s important to heat up the non-stick skillet first before adding the oil. Coconut oil has a high smoke point, which means it won’t burn easily, making it a great choice for high-temperature cooking.

With just a tablespoon of coconut oil, you can ensure that your food won’t stick to the pan and cook evenly. So, next time you’re cooking, don’t forget to grease the pan with this healthy and delicious option.

Pouring the batter – Pour ¼ cup of batter into the skillet, spread it out evenly for an even golden brown color

Pouring the batter is the last step to ensure the perfect Buckwheat Pancake! Getting that perfect pour is key to a beautiful finished product.

Start by measuring out a quarter cup of batter and slowly pour it into the skillet. Then comes the fun part – spreading it out evenly for that perfect golden color. Take your time and don’t overcrowd your pan so that you get a perfect cake!

How to store leftover pancakes and keep them fresh

How to store the leftovers? If you want to save them for another day, you need to store them properly.

The key to keeping your pancakes fresh is to avoid letting them dry out. Instead of placing them in a plastic bag or container, try wrapping them in foil or placing them in an airtight container.

You can also freeze your leftovers for even longer storage. When you’re ready to enjoy them again, simply reheat them in the oven or toaster for a warm and delicious breakfast treat. With these storage tips, you’ll never have to waste your leftover pancakes again.

Try my Paleo Pumpkin Pancakes

Try my Chocolate Buckwheat Pancakes : made with extra protein

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Buckwheat Pancakes

If you’re looking for a delicious, healthy and gluten-free breakfast choice that won't leave you feeling weighed down until lunchtime, buckwheat pancakes could be the perfect solution.

Course Breakfast

Keyword baked gluten free donut recipe, Buckwheat, gluten-free pancakes, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 pancakes

Equipment

• 1 Heavy Skillet

Ingredients

• 1 cup Buckwheat Flour
• 1/4 teaspoon sea salt
• 1/8 teaspoon bakin gsoda
• 3/4 teaspoon baking powder
• 1 cup unsweetened almond milk
• 1 1/2 teaspoon Apple Cider Vinegar
• 2 tablespoon Maple Syrup
• 1 teaspoon vanilla extract
• 1 tablespoon Liquid Coconut OIl + more for cooking

Toppings

• all berries
• maple syrup or honey

Instructions

• In a mixing bowl, whisk together unsweetened almond milk, vinegar, syrup, vanilla, and oil. Set aside.
• In another large mixing bowl, stir together all the dry ingredients: buckwheat flour, sea salt, baking soda, baking powder. Make a well in the center and pour the liquid ingredients in the middle.
• Whisk until it forms a smooth, slightly thick batter with no lumps. This batter is sticky, make sure you blend it completely.
• Warm a heavy skillet or pancake griddle under medium heat with a teaspoon of coconut oil.
• Using a 1/4 cup measuring scoop drop batter onto the warm and oiled pan or griddle, use the back of a small rubber spatula or spoon if needed to spread batter into a round shape pancake. Don’t overcrowd the pan, you may need to cook in a few batches.
• Cook until bubbles form on top and sides are set and dry – about 2 minutes, then under the flip on the other side. Cook for an extra 30-40 seconds on this side.
• Serve immediately. Serve with toppings of your choice. Berries, bananas, and or maple syrup are just a few suggestions.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Buffalo Chicken Meatballs are the ultimate appetizer for game days, parties, and more! You’ll love these spicy chicken meatballs with tons of great buffalo flavor!

An Addictively Delicious Buffalo Chicken Appetizer!

Meatballs are a fantastic party appetizer, aren’t they? Hearty, savory, and piquant, they’re always a big hit at any event. Plus, they’re versatile. You can make them with almost any meat or sauce that you like!

Barbecue meatballs and grape jelly meatballs are popular, but don’t sleep on these easy buffalo chicken meatballs. They are a fantastic alternative to regular hot wings, and they are a lot easier to eat and serve. If you make buffalo chicken meatballs for your next Superbowl party or small plate dinner, you’ll be a hero. Ask me how I know!

The Ingredients You’ll Need

To make these easy chicken meatballs, you’ll need ground chicken, bread crumbs, the sauce ingredients, and a few basic pantry staples. Make sure to have your ground chicken defrosted before you start.

• Egg: Adding a large egg to the mixture keeps it from falling apart.
• Nut Milk: Any kind will do. If you are not dairy-free, you can also use regular milk.
• Buffalo Sauce: AKA wing sauce. You can use bottled buffalo sauce, or make your own.
• Breadcrumbs: To keep this recipe healthier, I use gluten-free, sugar-free panko breadcrumbs
• Seasonings: Garlic powder, salt, and pepper.
• Ground Chicken: You could also use ground turkey.
• Green Onions: The white and light green parts, thinly sliced.

How to Make Buffalo Chicken Meatballs

Now that we’ve covered the ingredients, let’s talk about making the meatballs. It’s really not difficult to do. Here are the steps:

• Get Ready to Bake. Before you get started, preheat the oven to 375°F and line a baking sheet with parchment paper.
• Make the Meatball Seasoning Mixture. In a large bowl, whisk together the egg, milk, and just one tablespoon of buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well. 
• Add the Ground Chicken. Add the ground chicken to the seasoning mixture, and use your hands or a fork to gently combine the ingredients just enough so everything is mixed through. Don’t overmix or the meatballs will be tough. The mixture will be soft and sticky.

• Shape the Meatballs. Scoop up about a tablespoon of the chicken mixture and roll it into a ball, and set it on the prepared baking sheet. Repeat with the remaining chicken. You will have about 20 little meatballs.
• Bake. Bake the meatballs until they are golden on the bottom, and cooked through, about 15 minutes.
• Coat in Sauce. Using the edges of the parchment paper, roll the meatballs to the center of the baking sheet and drizzle the remaining buffalo sauce over them. Roll the meatballs in the sauce.

• Plate and Serve. Transfer the buffalo chicken meatballs onto a plate, and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side.

Why Are My Chicken Meatballs Mushy?

Mushy meatballs usually happen because there’s simply too much liquid in your recipe. For that reason, be extra careful when you measure all of the ingredients. You want just the right ratio of liquid ingredients (like milk) compared to solid ingredients (like breadcrumbs). If you make the chicken meatball mixture and you feel that it’s still too runny to form into balls, add more bread crumbs.

Is It Better to Fry or Bake Meatballs?

Frying and baking are both great methods for making meatballs. These buffalo chicken meatballs are baked for extra easy prep. However, you could also fry them if you like. Frying is a little trickier and a little messier, but it definitely adds a lot of flavor. If you do choose to fry, use a neutral oil like refined coconut oil or vegetable oil, and shallow fry in a skillet until done.

Recipe Tips and Tricks

Be sure to check out these helpful tips for tender, flavorful, buffalo chicken meatballs. Give them a read, and enjoy! Here we go:

• Handle with Care: to avoid tough meatballs make sure you handle the buffalo chicken meatball mixture carefully and gently. Don’t overmix.
• Use Wet Hands: what your hands with water or alternatively moisten them with a bit of oil before rolling the meatballs. This helps the mixture not stick to your hands and creates need or tidy or meatballs.
• Change the Sauce: you don’t have to stick to buffalo sauce with this recipe. You could also use any other sauce you like, such as teriyaki, barbecue, or sweet chili sauce.

Serving Suggestions

These are one of my favorite appetizers to serve as part of a special meal, game day spread, or party dinner. You can also serve them for a light meal with some of your other favorite appetizers, small-plate style. Need some ideas? Try these!

• Skewer Salads: I love serving a little fresh bite of salad ingredients, threaded onto small skewers. Case in point? These Watermelon Feta Blackberry Skewers! They taste like summertime. So irresistible!
• Pesto and Dippers: Another fresh, tempting choice is pesto. I like all kinds of different pestos, but one that is super nourishing and satisfying is this Broccoli Pesto Dip. Serve it with really good crackers, or fresh vegetables for dipping.
• Potato Bites: Loaded Mashed Potato Bites are just little mouthfuls of creamy potato, topped with all of your favorites and baked until done. So cute, and so yummy!

How to Store and Reheat the Leftovers

Leftover buffalo chicken meatballs will stay good in your fridge for up 3 – 5 days. Keep them in an airtight container for the best results. Heat them up on the stove in a covered skillet. Make sure you don’t let them scorch! Just heat on medium or medium-low until heated through.

Can You Freeze Chicken Meatballs?

Sure! These can be frozen cooked or uncooked, depending on how much prep you want to do later on. To freeze, cool them down and place them on a baking tray in your freezer. Let them hang out in there until frozen solid, and then transfer to a freezer bag. They will be good for up to two months frozen. 

To cook frozen, uncooked buffalo chicken meatballs, just bake them directly from frozen according to the recipe, adding a few extra minutes so that they are cooked all the way through. 

If you’re just warming up frozen, cooked meatballs, add the meatballs and sauce to a covered skillet over medium heat, and cook until the sauce simmers a bit and the meatballs are hot all the way through.

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Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are the ultimate appetizer for game days, parties, and more. You’ll love these spicy chicken meatballs with tons of great buffalo flavor!

Course Appetizer

Cuisine American

Keyword chicken meatballs, easy appetizers, ground chicken meatballs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Author Amy

Ingredients

• 1 large egg
• 2 tablespoons nut milk any kind
• 1 tablespoon + ¼ cup buffalo sauce divided, plus more for serving
• 1/2 cup gluten free sugar free panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 2 green onions white and light green parts thinly sliced

Instructions

• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper.
• In a large bowl whisk together the egg, milk, and 1 tablespoon buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well.
• Add the ground chicken and use your hands or a fork to gently combine the ingredients just enough so everything is mixed through.
• Don’t over mix or the meatballs will be tough. The mixture will be soft and sticky.
• Scoop up about a tablespoon of chicken mixture and roll it into a ball, and set it on the prepared baking sheet. Meatballs will feel wet.
• Repeat with the remaining chicken. You will have about 20 little meatballs.
• Bake the meatballs until they are golden on the bottom and cooked through, about 15 minutes.
• Using the edges of the parchment paper, roll the meatballs to the center of the baking sheet and drizzle the remaining 1/4 cup buffalo sauce over them. Roll the meatballs in the sauce. Transfer them onto a plate and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side.

Notes

• Storing: Leftover buffalo chicken meatballs will stay good in your fridge for up 3 – 5 days. Keep them in an airtight container for the best results. Heat them up on the stove in a covered skillet. Make sure you don’t let them scorch! Just heat on medium or medium-low until heated through.
• Freezing: These can be frozen cooked or uncooked, depending on how much prep you want to do later on. To freeze, cool them down and place them on a baking tray in your freezer. Let them hang out in there until frozen solid, and then transfer to a freezer bag. They will be good for up to two months frozen. 
  

More Scrumptious Appetizers

• Chickpeas in Sofrito
• Tuna Lemon-Aioli Bruschetta
• Spicy Crab Bites

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Garlicky Tomato Confit is made with small, ripe tomatoes, fresh herbs, and plenty of olive oil. You’ll love adding this to all of your favorite dishes, or just serving it with crusty bread and a glass of good wine.

Luscious Tomato Confit

When summer tomato season reaches its height, it would be a shame not to take advantage of it, right? This easy tomato confit recipe does just that. So don’t be overwhelmed by your garden’s generosity – or by the gorgeous displays at your local market. Grab some tomatoes, and let’s get cooking! This simple recipe practically makes itself.

This olive oil-rich, savory recipe is perfect for adding to almost any dish. Similar to sundried tomatoes, tomato confit has a deep, rich taste that’s also tangy and bright. Use it as a topping, a flavor enhancer, or just enjoy it with some good crusty bread and a glass of wine. You can’t go wrong with garlicky tomato confit.

Why You’ll Love This Tomato Confit Recipe

• Easy. You’ll only need a few simple ingredients to make this recipe. Toss everything together, then place in the oven and roast until caramelized and delicious.
• Flavorful. Roasting tomatoes truly brings out their flavor. You’re going to be amazed by how mouthwatering the end result is!
• Flexible. Tomato confit can be served with almost any savory meal. Add it to pasta, spoon it onto bread, serve it with grilled meats, add it to grain bowls. The possibilities are endless.

What is Confit?

A confit is a culinary technique that involves slow-cooking food, often duck or poultry, in its own fat or oil at a low temperature. You can also use this technique for vegetables like garlic and tomato. In this approach, tomatoes are gently cooked in oil with aromatic herbs at a low temperature for an extended period of time. This slow-cooking process intensifies the tomato’s natural sweetness and concentrates its flavors. The result is tender, juicy tomatoes that burst with a delightful mix of savory and slightly sweet notes.

Confit actually means “preserved.” This French cooking method is a way to preserve foods for longer, and some recipes say you can preserve tomato confit in your refrigerator for up to a month! I usually use mine within 3 days, to be on the safe side. Either way, make sure to be generous with the olive oil. It not only cooks the tomatoes to perfection, but it also seals out the air when you store your tomato confit.

What You’ll Need

So what will you need to make tomato confit at home? Let’s take a look at the savory list of ingredients. So much goodness here! Be sure to scroll down to the recipe card for specific amounts.

• Tomatoes: I like to use cherry or grape tomatoes.
• Garlic: Slice the tops off of a couple of heads of garlic. No need to peel or separate the cloves.
• Shallots: Peeled and sliced in half.
• Herbs: Gather a handful of fresh herbs such as basil, oregano, or thyme. You can use any herbs you like.
• Salt and Pepper
• Olive Oil: You’ll need quite a bit of olive oil to cover the tomatoes. I use extra virgin olive oil for a bold olive oil flavor, but lighter olive oil would work just as well.
• Optional Serving Items: If you want to serve the confit right away, have a crusty sourdough baguette or some good crackers. Cheese is great, too!

What’s the Best Oil for Confit?

Olive oil is my hands-down favorite for this recipe, but you can use other oils if you prefer. It’s best to use an oil that’s meant for cooking, rather than a specialty oil. Try avocado oil or refined coconut oil (it doesn’t taste strongly of coconut, but unrefined coconut oil does), or another cooking oil of your choice.

How to Make Tomato Confit!

While some recipes call for a lower and slower baking time, I find that I get just as savory, tasty results with a slightly higher heat and a shorter baking time. Adjust this if you prefer! You can bake as low as 300°F if you like (the tomatoes should take 1 – 2 hours if you do this).

• Arrange the Tomatoes, Garlic, and Shallots. The first thing I do when making confit is preheat the oven to 400°F. That way, it’ll be hot when the tomatoes are ready to bake. Next, place your tomatoes in a cast-iron skillet or a baking dish with deep sides. Add the heads of garlic, cut-sides-up, as well as the shallots.
• Add the Oil, Salt, Pepper, and Herbs. Pour olive oil into the dish until the tops of the tomatoes are almost covered, but not quite. Depending on the size of your pan or baking dish, you might need more or less oil. Sprinkle salt and pepper over the dish, and add the fresh herbs. You don’t have to push the into the oil – they can just rest on top.

• Bake. Place the pan into the oven, and let everything roast until the garlic and shallots are soft and the tomatoes have browned and are starting to burst. Take the dish out of the oven, and allow to cool slightly.
• Finish the Dish. Once the garlic is cool enough to handle, squeeze the soft cloves gently out of the peel and into the oil. Discard the peel, and the herbs as well.
• Enjoy! Serve your tomato confit with crusty bread, crackers, or fresh cheese.

Helpful Tips

For a dish this simple, my tips are simple, too. Here are a few easy ways to adjust the recipe as needed: 

• Which Tomatoes to Use: Smaller tomatoes are super popular for confit, and I think that may be partly because they’re easy to prep, beautiful when served, and tend to have a big, bold, flavor. However, any tomatoes will work. Just cut them into bite-sized halves or wedges before baking.
• Quality Oil: Use a good-quality olive oil to cook the tomatoes. The oil imparts its own rich flavor to the confit, so choose one you enjoy.
• Adding Flavor: This recipe is so flavorful already, I like it just as it is! If your tomatoes are a little on the bland side, try upping the sweetness with a sprinkle of raw sugar or a drizzle of honey along with the oil.
• Herbs: Fresh herbs are wonderful here, but if you don’t have any on hand, go ahead and use dried herbs instead. Still scrumptious!

How Do I Use Confit?

You can use this tomato confit in so many different ways! One of the best, easiest things to do with tomato confit is to serve the tomatoes on a sliced baguette, for a quick snack or appetizer. You can also add them to soups, pasta dishes, steak, fish, eggs, and more.

Here are five delectable ideas to make the most of your tomato confit:

1. Bruschetta: Spread tomato confit on toasted baguette slices for a divine bruschetta. Top with fresh basil leaves, a drizzle of balsamic reduction, and a sprinkle of sea salt. It’s a burst of flavors in every bite.
2. Pasta: Toss cooked pasta with tomato confit, a splash of the confit oil, and some grated Parmesan cheese. The rich tomato flavors will coat the pasta beautifully.
3. Pizza: Use tomato confit as a flavorful pizza topping. Spread it on your pizza dough, add mozzarella, and bake to golden perfection. After baking, finish with fresh arugula for a peppery kick.
4. Eggcellent Breakfast: Serve tomato confit alongside your morning eggs for an elevated breakfast experience. The sweet and savory tomatoes complement scrambled eggs or an omelette wonderfully.
5. Salad: Add tomato confit to a salad for a burst of flavor. Mix it with fresh greens, crumbled feta cheese, toasted pine nuts, and a simple vinaigrette. It’s a symphony of textures and tastes.

Remember, tomato confit is incredibly versatile – you can spread it, mix it, toss it, and layer it to create a variety of dishes.

Does Tomato Confit Need to Be Refrigerated?

Yes. Kept in the refrigerator, the confit will last for up to three days (some people say as long as one month)! It’s important to make sure the tomatoes are fully covered with the oil, so that no air can get to them. Keep in mind that the oil will become solid in the fridge, which means you’ll have to let them come to room temperature again before using them.

Can I Freeze This?

Yes, you can also store tomato confit in your freezer. Make sure the tomatoes are fully covered with olive oil, and store the airtight container in your freezer for up to three months.

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Tomato Confit

Garlicky Tomato Confit is made with small, ripe tomatoes, fresh herbs, and plenty of olive oil. You’ll love adding this to all of your favorite dishes, or just serving it with crusty bread and a glass of good wine.

Course Appetizer

Cuisine French

Keyword tomato confit, tomato confit recipe

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Amy

Ingredients

• 2 pints cherry or grape tomatoes
• 2 heads garlic sliced in half
• 2 large shallots peeled and sliced in half
• a handful of fresh herbs such as basil oregano, or thyme
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 ½ cups extra virgin olive oil

Optional, For Serving:

• crusty sourdough baguette
• crackers
• cheese

Instructions

• Preheat the oven to 400 F.
• Place tomatoes in a cast iron skillet or large baking dish with deep sides.
• Add 2 heads of garlic, cut side up, as well as 1 shallots. Just nestle them in there.
• Cover with olive oil, making sure to almost reach the tops of the tomatoes (you may need more olive oil depending on the size of your baking dish).
• Sprinkle with kosher salt and ¼ tsp black pepper, then top with fresh herbs. No need to push herbs down into olive oil, they can rest on top.
• Roast for 45 minutes, or until garlic and shallots have become soft and sweet, and the tomatoes have browned on top and begin bursting. Let cool slightly.
• Gently squeeze garlic cloves out of peel and into the tomatoes and oil, discarding the skin. Serve with crusty bread, crackers, or fresh cheese.

Notes

• Which Tomatoes to Use: Smaller tomatoes are super popular for confit, and I think that may be partially because they’re easy to prep, beautiful when served, and tend to have a big, bold, flavor. However, any tomatoes will work. Just cut them into bite-sized halves or wedges before baking.
• Adding Flavor: This recipe is so flavorful already, I like it just as it is! If your tomatoes are a little on the bland side, try upping the sweetness with a sprinkle of raw sugar or a drizzle of honey along with the oil.
• Herbs: Fresh herbs are wonderful here, but if you don’t have any on hand, go ahead and use dried herbs instead. Still scrumptious!

More Easy Tomato Recipes

• Easy Tomato Burrata Salad
• Tomato Bisque
• Tomato Avocado Toast

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Cuban Mojo Steak is a grilled steak dish that’s easy and versatile. Use store-bought or homemade mojo sauce to give juicy grilled skirt steak a mouthwatering flavor, and serve with any sides that you like!

Tender, Juicy Mojo Steak!

Steak might just be the perfect meal. Even if I don’t feel particularly in the mood for grilled steak, it’s basically irresistible once it’s cooked and ready to serve. Sometimes I cook a whole steak and serve it with classic side dishes, but other times I like to do things differently and make sliced steak. These are wonderful added to a salad or served on a bed of seasoned rice.

To make this steak extra succulent, we’ll be marinating it in citrusy, garlicky mojo marinade. Cuban mojo marinade is tangy, savory, and can be a little spicy if you want to add cayenne or other spicy ingredients. It goes perfectly with any grilled meat. If you haven’t ever tried it before, you owe it to yourself to make this satisfying dinner.

The Ingredients You’ll Need

For this recipe, you only need two ingredients: skirt steak and Cuban mojo marinade. Of course, you can use a store-bought marinade, but it’s really easy to make it from scratch too. You can check out my Cuban Mojo Marinade recipe if you’d like to make your own!

What Can You Substitute for Skirt Steak?

Flank steak is a good choice if you need a substitute. These cuts are very similar, and can be cooked the same way. Just remember to use a meat mallet or the bottom of a heavy saucepan to pound flank steak a little thinner, since it’s usually a bit thicker than skirt steak.

How to Make Cuban Mojo Steak

Making this recipe is easy to do. During “grilling season,” you’ll want to make it every week! The Cuban mojo marinade really puts it over the top.

1. Cut and Marinate the Steak. Cut your skirt steaks into strips, slicing across the grain to make the steak more tender. Stir all of the marinade ingredients together, or shake them up in a large jar. Combine the skirt steak and about ⅓ of the marinade in a baking dish or a large zip-top bag, and refrigerate for 2 – 3 hours or overnight. (Store the rest of the marinade for up to a week in the fridge, or 3 months in the freezer.)
2. Drain the Steak Slices. Once you’re done marinating the steak, place the pieces on a paper-towel-lined platter or rimmed sheet pan. Let them drain for a couple of minutes. 
3. Grill. Heat your grill to medium-high heat. Carefully place the steak pieces on the grill, and let them cook for 3 – 4 minutes. Turn the steak, and grill on the other side for several more minutes or until the steak reaches an internal temperature of 125°F.
4. Rest the Steak. Transfer the steak to a plate and allow the meat to rest for a few minutes. It will be juicy; spoon the juices over the meat. 
5. Enjoy! Drizzle the steak slices with olive oil and sprinkle them with coarse salt and chopped cilantro. Serve with lime wedges.

Why Is My Skirt Steak Always Tough?

Skirt steak can be tough for a lot of reasons. Overcooking is a common issue, of course, or maybe it was an especially tough cut that needed a long marinade. But by far the easiest way to ensure a tender steak is to slice it across the grain, very thinly. 

To cut the steak across the grain, take a good look at it: you’ll see that it seems to almost have stripes of meat and stripes of fat, running in the same direction. Cut across the stripes, and make thin slices. That way, you will turn all of those long, stringy pieces into short, easy-to-eat pieces.

Some recipes call for slicing the steak once it’s grilled, but I like to slice mine before adding it to the marinade – that way the marinade can soak in even more!

Tips for Success

For the most tender, flavorful steak, it definitely helps to have a few helpful tips and tricks up your sleeve. These are my favorite tips for great skirt steak on the grill.

• Skirt Steak Marinade: While I adore the Cuban mojo marinade in this recipe, you can switch things up if you like! Any tangy, flavorful marinade that you like can be substituted.
• High Heat: Grilling at a high heat helps the meat stay juicy and tender. Lower heat means that the steak will take longer to cook, which is a problem for a tough steak like this. High heat and thin slices, that’s the way!
• Don’t Cook Skirt Steak Well Done: Some people love well-done steak, but when it comes to skirt steak, definitely stop cooking once it’s medium or so. Overcooking it will cause skirt steak to lose its moisture and become dry and chewy!
• Want to use chicken? You can do that too! Check out this mojo chicken recipe if you want to use chicken instead of steak.

Side Dishes to Try

What can you serve with Cuban mojo skirt steak? Any of your favorite side dishes will work here, basically. These are a few that we love:

• Brussels Sprouts: Maybe I’m biased, but in my book, you can’t go wrong with Brussels sprouts. There are so many tasty ways to make them, too! Try this easy Sauteed Brussels Sprouts recipe for a simple prep that’ll make your mouth water.
• Beet Salad: You guys know I love beets! This Goat Cheese Roasted Beet Salad is a wonderful combination of different textures, colors, and tastes. It’s beautiful alongside grilled steak, too.
• Grilled Veggies: As long as you’re grilling, try grilling up this Grilled Vegetable Plate. The fresh, fragrant flavors of the vegetables speak for themselves in this simple dish.

How to Store and Reheat Leftover Steak

Leftover Cuban mojo steak can be stored in your refrigerator for 3 – 4 days. Place it, along with any sauce, in an airtight container. This is the best way to keep the skirt steak fresh and moist. 

It’s important to reheat steak gently and only until it’s warmed up. I like to do this in a covered skillet over medium-low heat. Once the meat is heated through, take it off of the heat – you don’t want it to get overdone or tough.

Can I Freeze This?

Sure can! Cool the steak down first to prevent freezer burn, and then place it in a freezer bag. Press out as much air as possible while sealing the bag, and freeze the steak for up to 3 months. Defrost it in your fridge before you reheat it.

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Cuban Mojo Steak

Cuban Mojo Steak is a grilled steak dish that’s easy and versatile. Use store-bought or homemade mojo sauce to give juicy grilled skirt steak a mouthwatering flavor, and serve with any sides that you like!

Course Dinner, Lunch

Cuisine Cuban

Keyword cuban mojo sauce, grilled steak, skirt steak

Cook Time 10 minutes minutes

Marinating Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4

Author Amy

Ingredients

• 2 pounds beef skirt steak
• 1/3 recipe mojo marinade [LINK]

Instructions

• Cut skirt steaks into strips.
• Make the marinade by adding all ingredients to a large jar and shaking to blend evenly.
• Add cut skirt steak and ⅓ of marinade into a baking dish or a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours or overnight..
• Transfer pieces of meat onto a paper towel-lined rimmed sheet pan to drain for a couple of minutes.
• Heat grill to medium high heat. Add steak and grill for 3-4 minutes. Flip and grill the other side for an additional 3-4 minutes or until the steak is 125°F.
• Transfer to a plate and allow the meat to rest a few minutes.
• Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

Notes

• Storing: Leftover Cuban mojo steak can be stored in your refrigerator for 3 – 4 days. Place it, along with any sauce, in an airtight container. This is the best way to keep the skirt steak fresh and moist. 
• ReheatingIt’s important to reheat steak gently and only until it’s warmed up. I like to do this in a covered skillet over medium-low heat. Once the meat is heated through, take it off of the heat – you don’t want it to get overdone or tough.
• Skirt Steak Marinade: While I adore the Cuban mojo marinade in this recipe, you can switch things up if you like! Any tangy, flavorful marinade that you like can be substituted.
• High Heat: Grilling at a high heat helps the meat stay juicy and tender. Lower heat means that the steak will take longer to cook, which is a problem for a tough steak like this. High heat and thin slices, that’s the way!
• Don’t Cook Skirt Steak Well Done: Some people love well-done steak, but when it comes to skirt steak, definitely stop cooking once it’s medium or so. Overcooking it will cause skirt steak to lose its moisture and become dry and chewy!

More Savory Steak Recipes

• Grilled Steak and Poblano Tacos
• Blue Cheese Crusted Filet
• Korean Rice Bowls

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Coated in a thick healthy sauce, this easy orange chicken with hints of honey and garlic will be your new favorite 25-minute Asian dinner. Paired with fluffy baked cauliflower rice and crunchy green onions, you’ll love every juicy, saucy, spicy bite.

Easy & Healthy Orange Chicken Recipe

Served over tender cauliflower rice, this juicy orange chicken with a homemade sweet-and-savory sauce tastes way better than your favorite take-out. The secret ingredient? Lots of freshly squeezed orange juice and zest for the citrusy, tangy goodness that balances out the dish.

To keep things nice and healthy, this recipe is packed with coconut aminos for all of the umami and none of the excess sodium usually found in restaurants. A splash of white wine vinegar also brightens things up while raw honey adds natural sweetness. Don’t forget lots of ginger and garlic for fragrance and extra Asian vibes.

Sprinkled with red pepper flakes for heat, the browned chicken is simmered in a thick, fruity sauce for a couple of minutes before serving. Ready in less than half an hour, good luck ordering in from a restaurant again.

Why You’ll Love This Paleo Orange Chicken

This dish is 25-minute comfort food at its best.

• Paleo. There are no processed ingredients and has balanced macro-nutrients so you can enjoy this dish even if you’re on a diet.
• Homemade. You won’t buy a store-bought orange chicken sauce again and neither will you get it for take-out once you’ve tried this easy recipe.
• Family-friendly. If you’ve got picky eaters at home, just swap the cauliflower rice for steamed rice. They’ll gobble up the chicken!
• Healthy. With a homemade sauce, you won’t have to worry about eating large amounts of sugar, fats, sodium, or additives.

What You’ll Need

Fresh orange juice is what sets this dish apart from the usual fast-food version. Check the recipe card at the bottom of the post for exact amounts.

For the Chicken

• Chicken breasts – Make sure it’s boneless and skinless.
• Coconut oil – Vegetable, corn, canola, and even olive oil are perfect for this.

To Make the Sauce

• Fresh garlic – This adds the best flavor, but garlic powder is a good swap.
• Fresh squeezed orange juice – Try to avoid store-bought because it leaves a strange after-taste.
• Honey – Don’t use maple syrup or agave nectar. Use brown sugar instead.
• Coconut aminos – Feel free to use low-sodium soy sauce.
• White wine vinegar – Don’t use white vinegar. They’re not the same.
• Ground ginger – Fresh ginger works too.
• Ground black pepper – Don’t add white or pink pepper because they are fruitier.
• Orange zest – You can use fresh or dried.
• Arrowroot powder – Cornstarch is a great swap.
• Red pepper flakes – Cayenne pepper is a good substitute.

For the Cauliflower Rice

• Cauliflower – You can use fresh or frozen.

How to Make Healthy Orange Chicken

Whisk the sauce, add it to the chicken, and serve. That’s basically it, especially if you use leftover cauliflower rice. Check the recipe card at the bottom of the post for more detailed instructions.

Making the Sauce and Cauliflower Rice

• Whisk it. Except for the arrowroot powder, whisk all of the sauce ingredients in a bowl until well combined. Add one tablespoon of arrowroot at a time and whisk until combined. Set it aside. It should be nice and smooth.
• Bake it. Preheat the oven to 400F. Spread the grated cauliflower on the baking sheet. Bake it for 10 minutes. Remove it from the heat and set it aside.

Cooking the Chicken

• Prepare the chicken. Season it with salt and pepper to taste on both sides. Place a large pan over medium-high heat and add the coconut oil.

• Brown it. Add the chicken and let it cook for 4-5 minutes per side or until browned.

• Add the sauce. Add the sauce and mix well. Let it come to a boil for 1-2 minutes, stirring occasionally, or until thickened.
• Serve. Remove it from the heat and serve immediately over cauliflower rice. Garnish with green onions and enjoy.

Tips for Success

Marinating the chicken takes this dish to the next level, and so will all of the other tips in this section.

• Hold the salt. Coconut aminos are very savory, so always wait until right before serving to taste the dish and adjust the seasoning with more salt otherwise your chicken might turn out too salty.
• Add a garnish. Chives, orange zest, and sesame seeds add great flavor and texture to the dish. They also make it look pretty.
• Marinate the chicken. Mix 1/2 cup soy sauce with 1 cup water, 3 tablespoons oyster sauce, and 1 tablespoon minced garlic until well combined. Pour it into a large bag and place the chicken inside. Seal it and let it marinate in the fridge for 30 minutes or up to 2 hours.
• Don’t add all the arrowroot. When whisking the sauce, don’t mix it with all of the ingredients at the same time. You have to add it in little by little or you’ll get lumps in the sauce.
• Swap the grains. If you’re not on any type of diet, swap the cauliflower for regular rice, brown rice, quinoa, couscous, or your favorite grains.

What to Serve with Paleo Orange Chicken

This healthy orange chicken is a great main for all your Asian-inspired dinners. I love it with a bowl of Curried Lentil Soup with Tomato and Coconut or wonton soup on the side. For more side dish ideas, try my Soba Noodle Salad, Sesame Roasted Asparagus, and Roasted Bok Choy.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct heat and sunlight when on the counter for reheating or serving. To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium-low heat for 6-7 minutes.

For longer storage you can also pop it into freezer-friendly bags in serving size portions. Freeze for up to 3 months. Transfer it to the fridge a day before serving and reheat it as usual.

More Easy Chicken Recipes

• Popcorn Chicken
• Mexican Street Corn Salad with Chicken Thighs
• Chicken on a Stick
• Greek Chicken Quinoa Bowls
• Greek Chicken Skillet Recipe

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Orange Chicken

This juicy orange chicken with garlic and honey is the perfect Asian-style paleo dinner served over cauliflower rice. 

Course Dinner, Lunch

Cuisine Asian

Keyword healthy orange chicken, healthy orange chicken recipe, orange chicken, paleo orange chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Chicken

• 2 pound boneless skinless chicken breast, cut into 1″ pieces
• 1 tablespoon extra virgin coconut oil

Orange Sauce

• 3 cloves garlic minced
• 1/2 cup fresh squeezed orange juice
• 1/2 cup honey
• 1/3 cup coconut amino
• 1/4 cup white wine vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• zest of one orange
• 3 tablespoons arrowroot
• 1/2 teaspoon red pepper flakes

Cauliflower Rice

• 1 head of cauliflower cleaned and grated {I use food processor grater}

Instructions

Orange Sauce

• In a medium bowl whisk all ingredients together adding arrowroot one tablespoon at a time, whisk each tablespoon until completely blended before adding remainder. until combined. Set aside.

Chicken

• Season chicken generously with salt and pepper.
• Heat coconut oil in a large heavy skillet. I used cast iron pan.
• Place pan over medium-high heat. Add chicken and sauté for about 4-5 minutes per side, until the chicken is browned and nearly cooked through.
• Pour in the orange sauce, and stir to combine.
• Let the sauce come to a boil, then boil for an additional minute or two until thickened.
• Remove from heat and serve immediately over cauliflower rice or rice. Garnish with green onions and additional orange zest.

Cauliflower Rice:

• Preheat oven to 400°
• Toss grated cauliflower on a baking sheet in an even layer and bake for 10 minutes.
• Remove and let cool.
• Serve in a bowl with cauliflower rice topped with chicken and extra red pepper flakes if you like it spicy.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This easy Spring Mix Salad with Champagne Dressing is elegant, flavorful, and unique. Best of all, it only takes minutes to prepare and is a nutrient-rich, paleo, plant-based recipe!

A Festive, Gorgeous Spring Mix Salad Recipe!

A few years back, I found that I was really struggling with sleep, and with poor sleep, came poor eating habits. That took a toll on my gut health, which in turn, made my sleeping problems even worse! I’m sure a lot of you can relate.

For me, one of the keys to getting back on track was to focus on eating a better diet, including loads of vegetables, fruits, nuts, seeds, herbs, and healthy fats. Soon, I was sleeping better and also noticing positive mood changes! 

If you have difficulty sleeping, I really recommend keeping a food journal to help you change your diet as needed. It can help you get a clearer picture of your sugar intake, nutrients, and more.

Why You’ll Crave This Easy Spring Mix Salad

• Get Those Veggies (and Fruits!). If you like salad but feel bored with your usual recipes, this is a great one to try! It’s loaded with healthy ingredients, all put together in a way that’s tasty and out of the box.
• Clean Eating. Nothing artificial here – just simple, clean ingredients with a fresh clean taste. 
• Easy Prep. Although it sounds fancy, this spring mix salad with champagne dressing is easy to throw together, even when you’re short on time.

What Is in Spring Mix?

Spring mix is also sold as “mixed greens” or “mesclun.” It’s basically a combination of different baby greens, using the young, tender leaves of various lettuces and leafy greens. What’s actually in your spring mix will vary depending on your region and producer. Green leaf lettuce, red leaf lettuce, baby spinach, arugula, tatsoi, mustard greens, and even baby kale might make an appearance in spring mix.

What Is Spring Mix Salad Made Of?

This spring mix salad with champagne dressing is made with a medley of colorful, flavorful ingredients – here’s the list. (Be sure to scroll down to the printable recipe card for the ingredient amounts and instructions.)

For the Salad

• Mixed Greens: Whatever spring mix you like. 
• Sprouts: Or microgreens – any kind. I like kale in this recipe.
• Blueberries: I always recommend organic produce where possible!
• Cucumber: Diced.
• Pistachios: Salted pistachios, shelled.
• Feta: Crumbled. If you’re opting for paleo or a vegan diet, the feta can be omitted.

For the Dressing

• Champagne Vinegar: If you don’t have champagne vinegar, that’s okay too – you could use white wine vinegar, rice wine vinegar, or even apple cider vinegar.
• Mustard: Dijon mustard’s subtle wine-like flavor is lovely here, but feel free to use whatever mustard you like.
• Salt and Pepper
• Olive Oil: Extra-virgin olive oil is the most flavorful, but lighter olive oil will also work.

How to Make Spring Mix Salad with Champagne Dressing

Okay, now for the fun part – pulling it all together. This is so simple, you honestly don’t even need instructions! Just mix it all up, and enjoy:

• Combine the Salad Ingredients. Grab a large serving bowl, and toss all of the ingredients together in there.
• Make the Dressing. In a small bowl, whisk the champagne vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil to make a well-blended dressing.
• Dress the Salad. Add as much (or as little) dressing as you like to the salad, and toss to combine.
• Enjoy!

Helpful Tips and Tricks

Before you start washing your produce, I hope you’ll take a minute to look over these simple tips and tricks. They’ll help you create a flavorful, balanced spring mix salad:

• Freshness Is Key: Be sure to start with fresh, crisp, greens – since many commercial veggies are grown in depleted soils, I recommend using organic, carefully grown ingredients whenever possible, especially if you can check out the farm personally.
• Thoroughly Wash the Produce. Make sure to thoroughly rinse the salad greens, sprouts, blueberries, and cucumber well before using them. A salad spinner is a quick and effective way to get them dry again, but you can also just pat dry with a clean kitchen towel.
• Go Light on the Dressing. Use the dressing sparingly to start with – it’s very flavorful and you don’t want to overwhelm the delicate flavors of the spring mix, cucumber, and blueberries. Also, if you know that you will be storing leftover salad, then it’s best to add the dressing to each serving separately. That way, you can store the leftovers without dressing, which will help them last longer.
• Make It a Meal. You can easily take this from salad course to main course, just by adding some protein! Anything from grilled chicken, to shrimp, to chickpeas or hard-cooked eggs would be delicious.
• Mix Gently. Use salad tongs or your hands to gently toss the ingredients without tearing or bruising the greens and toppings.

What to Serve with Spring Mix Salad

This gorgeous salad will pair well with all kinds of main dishes, adding a special and flavorful note to almost any meal. Here are just a few ideas to get you started.

• Steak: Wholesome Pan-Seared Steak Recipe with Vegetables is a simple, protein-packed meal that goes beautifully with the flavors of this salad.
• Chicken: For a lighter option, serve your spring mix salad with grilled or baked chicken, or these savory Chicken Meatballs. Their light but meaty flavor works well with the fresh greens.
• Eggs: Eggs are a great protein option, and not just for breakfast. Baked Egg Ricotta Thyme Cups make a beautiful lunch or dinner, and a fresh salad is just the thing to round it out.

How to Store Leftover Salad

Storing leftover salad is easy – just place it in an airtight container or zip-top bag, and store it in the refrigerator for up to three days or so. Leftover salad dressing can be stored in an airtight container (a jar works well) for up to one week in the refrigerator.

Can I Freeze This?

Sadly, green salads like this one don’t freeze well. The delicate ingredients tend to become mushy and watery after freezing and thawing, so be sure to enjoy this one fresh! If the recipe makes too much for you to use up in time, I recommend cutting the ingredient amounts in half to make a smaller salad that you can consume within a couple of days.

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Spring Mix Salad Recipe with Champagne Dressing

This easy Spring Mix Salad with Champagne Dressing is elegant, flavorful, and unique. Best of all, it only takes minutes to prepare and is a nutrient-rich, paleo, plant-based recipe!

Course Salad

Cuisine American

Keyword champagne vinaigrette, healthy salads, salad with blueberries, spring mix salad

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Author Amy

Ingredients

Salad

• 4 cups mixed greens
• 1/2 cup of sprouts or microgreens I use kale
• 1/2 cup of blueberries
• 1/2 cup of diced cucumber
• 1/4 cup of salted pistachios shelled
• 1/2 cup of crumbled feta omit for paleo and vegan diets

Dressing

• 3  tbsp.  champagne vinegar
• 2  teaspoon  dijon mustard
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  Ground Black Pepper
• 1/2  cup  extra virgin olive oil

Instructions

Salad

• Place ingredients in a large serving bowl.
• Add as much dressing as you like to taste, toss and enjoy.

Dressing

• Whisk together vinegar, Dijon mustard, kosher salt, and freshly ground pepper in a small bowl. Gradually whisk in olive oil until blended.
• Store in refrigerator for up to one week in an air tight container.

Notes

To store this salad, place it in an airtight container or zip-top bag, and store it in the refrigerator for up to three days or so. It stores best without the dressing added. Leftover salad dressing can be stored in an airtight container (a jar works well) for up to one week in the refrigerator.

More Scrumptious Salad Recipes

• Watermelon Cucumber Salad with Feta and Mint
• Peach Prosciutto Mixed Green Salad
• Lemony Chickpea Salad

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Homemade Chicken Bone Broth is a flavorful base for soups, stews, and sauces. Along with its fantastic flavor, bone broth is a nutritional powerhouse that can help boost your immune system and improve gut health. Once you try this, you’ll never eat store-bought again!

Easy Homemade Chicken Bone Broth Recipe

Bone broth is one of the most nutritionally-packed foods you can consume. Rich in vital nutrients like protein, collagen, and amino acids, you can experience real health benefits and fantastic flavor. 

You may wonder if this homemade chicken bone broth is similar to something you can get at the grocery store. I can assure you it is not!

Most store-bought stocks are thin, colorless, and taste more like water than anything else. While most are bland, they can sometimes taste bitter or even weirdly sweet. Most of the time, your recipes would taste better if you just used water!

Some stocks also include fillers, natural flavoring (which isn’t natural, by the way…), and preservatives. Making your bone broth at home lets you control everything that goes into it. Not only will it taste much better, it’ll be far more nutritious.

While homemade chicken bone broth takes a while to make, it’s 100% worth it. And if you have a slow cooker, most of the cooking time is hands-off, leaving you plenty of time to do other things.

What is Bone Broth?

Bone broth is a stock made from animal bones – in this case, chicken. You can also prepare bone broth from beef or pork as well, but I really enjoy the flavor of chicken broth over the others. I also love the convenience of repurposing leftover chicken bones!

Bone broth is an excellent base for soups, stews, sauces, and gravies. A lot of people (including me!) even drink it on its own for the health benefits.

Health Benefits of Bone Broth

You may wonder if bone broth is good for you… The collective answer to that question is a resounding yes! Bone broth is a nutritional powerhouse with vitamins and minerals like iron, calcium, and magnesium, along with protein and collagen. Research shows that drinking bone broth can help promote gut health, support your immune system, and improve your hair, skin, and nails. 

But beyond all that, bone broth also tastes terrific. I always enjoy drinking a hot mug of my homemade chicken bone broth if I’m feeling rundown. 

What You’ll Need

• Chicken Bones: Any chicken bones work for this recipe such as roasted chicken bones, chicken wings, and drumsticks.
• White Vinegar
• Onion
• Carrot
• Water: I recommend using filtered water for the healthiest bone broth

How to Make Homemade Chicken Bone Broth

Prepare the Chicken Bones

• Preheat the Oven. Preheat the oven to 400°F.
• Rinse the Chicken Bones. Place the chicken bones in a colander and rinse thoroughly under cool water. Pat the bones dry with paper towels.
• Roast the Chicken Bones. Arrange the chicken bones in a single layer on a rimmed baking sheet. Roast the bones until they are golden brown. This should take about 30 minutes.

• Cover the Bones with Water and Vinegar. Take the chicken bones out of the oven and place them in a large stock pot. Pour water and vinegar over the hot bones and let them sit for 30 minutes.
• Cook the Bones in a Crockpot. Transfer the chicken bones, water, and vinegar to a crockpot and cook at the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface. Add additional water as needed to keep the bones covered. Cover, and keep the broth at a low simmer for 24 hours.

• Stovetop Variation. If you don’t have a crockpot that can boil water, you can cook the bones on the stove. Bring the covered chicken bones to a boil over high heat. Reduce the heat to a rapid simmer and continue to cook for 1 hour. Skim off any foam that forms.

After 24 Hours

• Add the Onions and Carrots. Add the onions and carrots and cook for another 12 to 24 hours, adding more filtered water as needed to keep everything covered. The bone broth is done with it is a rich golden brown and the bones are falling apart at the joints. 
• Strain the Broth. When the bone broth is finished cooking, strain and cool it as quickly as possible. Set a colander over a large pot and line it with cheesecloth. Carefully pour the bone broth into it, taking time to let the broth fully drain before adding more. Discard the spent bits of bone and vegetables when you’re done.
• Cool. Prepare an ice bath by either filling a sink or basin with cold water and ice. Set the pot of broth inside the ice bath. Stir the broth regularly until it cools to about 50°F. This shouldn’t take more than 15 or 20 minutes.
• Transfer and Store. Transfer the bone broth to airtight containers or jars. Mason jars are excellent storage containers for broth. Refrigerate or freeze as you like.

How to Use Chicken Bone Broth

I like to freeze pint-sized mason jars with bone broth so I can sip on a warm mug whenever I feel sick or run down. But this chicken bone broth is also an incredible addition to soups and stews. You can sub in bone broth for any mention of chicken stock. Here are a few of my favorite recipes for using my bone broth.

• Chicken Sofrito Stew
• Immune Boosting Lemon Chicken Rice Soup
• Lentil Kale Chicken Soup

Storage Instructions

Chicken bone broth will store well in the fridge for up to 5 days. Any longer than that, you’ll want to freeze it. I like to store the bone broth in mason jars, but any air-tight container will be fine.

Can You Freeze Chicken Bone Broth?

Yes! Chicken bone broth freezes wonderfully. If you’re using mason jars to store your bone broth, only fill them up about 80%. This will leave enough room for the broth to expand without cracking the glass. You can also use freezer-safe bags or ice cube trays to store stock. Really, the way you keep it is based on how you use it. Most importantly, you’ll have a ready supply of homemade chicken bone broth when you need it!

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Homemade Chicken Bone Broth

Homemade Chicken Bone Broth is a flavorful base for soups, stews, and sauces. Along with its fantastic flavor, bone broth is a nutritional powerhouse that can help boost your immune system and improve gut health. Once you try this, you'll never eat store-bought again!

Course Soup

Cuisine American

Keyword bone broth, chicken bone broth, chicken bone broth recipe, is bone broth good for you, what is bone broth

Author Amy

Equipment

• Slow Cooker Optional
• Oven

Ingredients

• 3 lbs chicken bones and pieces such as roast chicken bones, chicken back bones, and chicken wings
• 2 tbsp white vinegar
• 1 large onion peeled and halved
• 1 large carrot peeled and chopped
• 3 quarts filtered water

Instructions

Prepare the Chicken Bones

• Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
• Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
• Cover the bones with water and vinegar and let sit for 30 minutes. In a large stockpot place water, vinegar and hot boans. Let sit for 30 minutes.
• If you can boil water in a crockpot, place water, vinegar and bones in the crockpot. If using a crockpot, transfer water, vinegar and bones to the crockpot and cook at the lowest setting possible.
• Stove-top variation. If your crockpot can not boil water, place water, vinegar and bones in a stock pot and bring the water to a rapid simmer over high heat for 1 hour. Skim any foam that forms.
• Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours.

After 24 Hours

• Add the onions and carrots and cook for another 12 to 24 hours, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.
• Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
• Cool the bone broth and store it. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Other Healthy Drinks

• Green Detox Smoothie
• Berry Detox Smoothie
• Chocolate Coconut Banana Superfood Smoothie

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Chia Pudding is made with unlimited amount of whole and nutritious ingredients.

It is very easy and takes minutes to prepare. It is made ahead of time so it is ready to go in the morning when you are rushing to get going. 

Perfect to help you live your best healthy life.  Chia Seed Pudding has healthy fats, nutritious seeds and fruits for fiber, and you can add a bit of probiotics for gut health.

How to Make Chia Seed Pudding?

No matter how much you want make, a little or a lot you are using the same ratio: 4 parts liquid to 1 part chia seeds

The key to the perfect consistency in your Chia Seed Pudding is mixing your liquid, sweeteners and flavors before adding your chia seeds.

It takes at minimum 30 minutes in the refrigerator for your chia seed pudding to set, but longer is optimal.  

Tips & Tricks: If you want your pudding a little sweeter add a tablespoon of sweetened vanilla yogurt to your mix, or you could add a dollop of honey to your mix. 

Why Chia Seeds?

Chia seeds are high in fiber, omega-3’s and Protein. Making it a triple threat to eating healthy.

Chia seeds swell when combined in liquid creating a jelly like texture. Since these little healthy power houses swell, they have the ability to fill you up, and make you more satiated when eating them.

LOOKING FOR ANOTHER WAY TO INCORPORATE CHIA SEEDS INTO YOUR DIET? TRY OUT MY MOCHA BANANA SUPERFOOD BOWL RECIPE.

Why Chia Seed Pudding?

Cold, creamy dessert for breakfast or after dinner. This diverse recipe can change based on your additions. Sweet juicy berries, crunchy nuts, sweet honey or maple syrup. 

Great to boost your morning energy level, and help you with maintaining healthy gut health. Great to satisfy that craving for sweets while eating something nourishing and low in sugar. 

Best Toppings for Healthy Chia Seed Pudding.

All berries are perfect for topping your Chia Seed Pudding.  Fresh berries with a drizzle of local honey is a great way to make the most of your pudding.

Nuts are another great source of healthy fats to boost the absorption of nutrients. Add a drizzle of local maple syrup for a sweet uplift of flavor.

Add a bit of dairy free probiotic yogurt to help maintain healthy gut bacteria.

Banana slices for potassium and slow sugar boost, with some dark chocolate shavings for antioxidants.

Health Benefits of Chia Seeds.

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Chia Seed Pudding

Chia Pudding is made with unlimited amount of whole and nutritious ingredients.

Course Breakfast, Snack

Keyword Chia Seeds, Strawberries

Prep Time 5 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 2 servings

Ingredients

CHIA SEED PUDDING

• 1/4 cup chia seeds
• 1 cup nut milk of your choice
• 1 teaspoon vanilla extract
• 1 scoop Collagen Powder optional

TOPPINGS

• Strawberries
• Blueberries
• Blackberries
• Yogurt
• Slivered Almonds
• drizzle of honey
• dusting of cinnamon

Instructions

CHIA SEED PUDDING

• In a bowl or small pitcher add milk, vanilla extract, and collagen or protein powder
• Stir to combine
• Add in chia seeds and stir to combine
• Pour evenly into two different container
• Place containers in the refrigerator for 3 hours or overnight

TOPPINGS

• When ready to eat or serve, remove from refrigerator and top with berries, almonds and honey.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Show cold and flu season who’s boss with this epic Immune Boosting Pumpkin Soup Recipe. Made with coconut milk, fresh sage leaves, grated ginger and more, it’s a 20-minute treasure that you simply have to try.

Comforting Pumpkin Soup With Fresh Ginger

You might as well call this superfood soup. It’s fully loaded with good-for-you ingredients that’ll fortify your immune system while each bite leaves you cozy and satisfied. Every year when the weather starts to get cooler, this soup becomes my saving grace.

The organic pumpkin provides numerous antioxidants, which help prevent cell damage, and the sage is packed with plant compounds that do the same. Coconut milk naturally contains lauric acid, which is known for its antiseptic properties. Simply put, it assists the body in fighting infections caused by bacteria, viruses or fungi.

Believe it or not, bone broth is incredibly nutritious as well – it’s rich in minerals that support immune function. It also possesses many healing compounds such as collagen, which restores your gut lining and reduces intestinal inflammation. Unless you’re vegetarian or vegan, I wouldn’t advise you to substitute it.

On top of all those impressive health benefits, fresh ginger is believed to help decrease inflammation, relieve throat soreness and even alleviate nausea. The wholesome ingredients that go into this soup make it pretty much qualify as medicine. Only it tastes like a smooth and velvety bowl of heaven!

What You’ll Need

You’ll find everything that goes into this soup listed below. The accompanying amounts are specified in the recipe card that follows this post.

• Organic Pumpkin: Pureed.
• Coconut Oil
• Shallots: Peeled and chopped.
• Ginger: Freshly grated.
• Sage Leaves: Freshly chopped or left intact – up to you.
• Bone Broth: If you’re vegetarian or vegan, go ahead and use vegetable broth instead.
• Coconut Milk
• Chilli Powder: This adds a kick of spiciness that makes the dish even cozier.
• Pumpkin Seeds: What better topping could you put on pumpkin soup?
• Greek Non-Fat Yogurt: Omit this if you’re dairy-free or vegan (or use a plant-based alternative).

What Kind of Pumpkin is Good for Soup?

Any popular eating pumpkin would work well for this soup recipe – just stay away from the kind of pumpkins you carve on Halloween. They may be edible, but they’re not very good. You’re much better off with a Queensland Blue, a jarrahdale, a sugar pumpkin or even a butternut squash.

How to Make Immune Boosting Pumpkin Soup

The convenience of this dish is such a blessing. You won’t find a better recipe for pumpkin soup!

1. Heat Saucepan: Set a medium-sized saucepan over medium heat.
2. Add Coconut Oil, Shallots & Ginger: Melt the coconut oil, then add in the grated ginger and minced shallot, stirring until soft. Lower the temperature if it seems like the shallot is browning.
3. Add Pumpkin, Broth, Coconut Milk & Chili Powder: Add in the puréed pumpkin, bone broth, coconut milk and chili powder. Stir to combine.
4. Let Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Add Toppings: Ladle the soup into bowls and top each serving with some chopped sage, a handful of pumpkin seeds and a dollop of yogurt.
6. Serve: Enjoy!

Tips for Success

Set yourself up for scrumptious results by reviewing these helpful suggestions.

• Don’t Let the Shallots Brown: Be sure to lower the heat if your shallots start to change color. Browned shallots become a little too bitter.
• Cook the Soup at a Simmer: Once your soup is boiling, you’ll want to immediately reduce the heat to a simmer. If it continues to boil, too much liquid will evaporate.
• Season to Taste: Want your soup to be spicier? Use cayenne pepper instead of chili powder. Looking to use different herbs? Take your pick! This dish is easy to customize.

Serving Suggestions

Slices of crusty artisan-style bread are the perfect match for this creamy pumpkin soup. While you could serve it as an appetizer or a side, it’s substantial enough to fill your belly for lunch or dinner. We love to pair it with another nourishing dish like Potato Salad or Roasted Vegetables!

Storage and Reheating

Once it has cooled to room temperature, leftover pumpkin soup should be refrigerated in an airtight container. Enjoy it within 4-5 days for the best results. Reheat it over low heat and stir occasionally until it’s warmed through, adding a splash of water if it gets too thick. Individual portions can be reheated in the microwave.

Can I Freeze This?

Absolutely. Transfer the cooled soup to a freezer-safe container, leaving an inch or two of empty space to allow for expansion. Without the extra space, your container could break or become misshapen. Freeze the soup for up to 3 months, thawing it out in the fridge before you reheat it.

More Creamy Soup Recipes

• Roasted Cauliflower Coconut Soup
• Healthier Clam Chowder
• White Bean Mushroom Bacon Soup
• Light Potato Cheese Soup

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Immune Boosting Pumpkin Ginger Coconut Soup

Show cold and flu season who's boss with this epic Immune Boosting Pumpkin Soup Recipe. Made with coconut milk, fresh sage leaves, grated ginger and more, it's a 20-minute treasure that you simply have to try.

Course Main Course

Cuisine American

Keyword coconut soup, foods that boost immune system, healthy soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy

Equipment

• Stove

Ingredients

For the Soup

• 16 ounces of organic pumpkin pureed
• 1 tablespoon of coconut oil
• 2 small shallots or 1 large peeled and chopped, about 2 tbsp total
• 1 tablespoon of grated fresh ginger
• 14 ounces of bone broth
• 1/2 cup coconut milk plus extra to serve
• ½ tablespoon chilli powder

For the Toppings

• 1 tablespoon freshly chopped sage about 3 leaves
• Pumpkin Seeds
• Greek non-fat yogurt
• Sage leaves

Instructions

• Place medium saucepan over medium heat.
• Melt coconut oil, and add grated ginger and minced shallot. Stirring till soft. Do not let brown, lower temperature if you feel like the shallot is browning.
• Add organic pumpkin, bone broth, coconut milk and chili powder. Stir to combine.
• Bring mix to the boil and simmer for 15 minutes.
• Serve with a sprinkling of chopped sage, pumpkin seeds and a dollop of plain non fat yogurt (omit for dairy free recipe)

Notes

• To Store & Reheat: Keep cooled pumpkin soup refrigerated in an airtight container for up to 5 days. Reheat it over low heat and stir occasionally until it's warmed through, adding a splash of water if it gets too thick. Individual portions can be reheated in the microwave.
• To Freeze: Transfer cooled soup to a freezer-safe container, leaving an inch or two of empty space to allow for expansion. Freeze for up to 3 months, thawing in the fridge before reheating.

Health Benefits of Ginger for Inflammation and Your Immune System

Anti Inflammatory Effects of Ginger

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Craving something cozy? Then you’ve got to try this Creamy Roasted Cauliflower Soup. It’s a dairy-free, vegetarian recipe with tons of flavor and a gorgeous, velvety texture. Say hello to your new favorite winter meal!

The Best Roasted Cauliflower Soup with Creamy Coconut!

Sometimes when you’re creating recipes, you come up a little bit short, and then it’s back to the drawing board. With this recipe, I wasn’t sure that it would really have much flavor, but I was quite surprised at how delicious it turned out! Even with a limited number of ingredients and flavors, it is a satisfyingly robust, creamy dish.

Cauliflower itself doesn’t have a ton of flavor, but adding the spices and browning the cauliflower brings out the best in this classic veggie. Adding the coconut milk results in a luxuriously rich, savory soup that I am sure you are going to love. It is creamy without cream, and hearty without animal protein. Plus, roasted cauliflower soup is a great source of fiber, potassium, healthy fat, vitamin c, and vitamin k. For those with specific dietary requirements, great news! This soup is whole30, paleo, gluten-free, and vegan-friendly.

The Ingredients You’ll Need

Anybody else sick of soups that take about a zillion ingredients you don’t like? Same here. That’s why I decided to make this soup with a few simple, wholesome ingredients; like this!

• Cauliflower: One head of cauliflower, cut in half.
• Onion: Cut one medium yellow onion into large chunks. You can also use white onion or Vidalia onion.
• Garlic: Fresh garlic really adds a bright, pungent flavor, but you can substitute garlic powder if needed.
• Olive Oil: Extra virgin olive oil is my go-to here.
• Spices: Cinnamon, allspice, black pepper, and coriander give a curry-like taste to the soup
• Salt
• Coconut Milk: Lite.
• Stock: I used vegetable stock to make this soup vegan, but chicken stock is fine too.

Toppings:

• Cilantro: Fresh, torn leaves of cilantro are a beautiful (and healthy) garnish.
• Red Pepper Flakes: For a little heat. Omit these if you prefer.
• Olive Oil: For a little richness.

How to Make Creamy Roasted Cauliflower Soup

This is a simple soup to prepare. Roasting the Cauliflower with some onion, garlic and herbs is the perfect base of flavor to start the soup. A can of coconut milk and vegetable broth are the only other ingredients you need!

Combine the Veggies. First, preheat the oven to 350°. Then take half of the cauliflower head and break it into florets. Place the florets, any leaves from the cauliflower, onion, and garlic cloves in a medium bowl. Drizzle with 1 generous tablespoon of olive oil and toss to coat.

• Season and Roast Some of the Veggies. First, preheat your oven to 350°F. Take half of the cauliflower, and break it into florets. Place those (along with any leaves), the onion, and the garlic into a medium bowl, and toss with a generous spoonful of olive oil. Spread them on a baking dish, sprinkle with seasonings and spices, and roast for 25 minutes.
• Prep Remaining Cauliflower. Meanwhile, take the second half of the cauliflower head and break it into very small florets. Place them in the bowl you used earlier, and drizzle with the rest of the olive oil. Set aside.
• Simmer the Soup. When the vegetables in the oven are done, put them in a medium saucepan along with the coconut milk and vegetable (or chicken) broth. Bring to a slow boil over medium-high heat, and let cook for about five minutes.
• Bake Remaining Cauliflower. While the roasted vegetables are cooking on the stove, turn the oven temperature up to 400°F. Add the second half of the cauliflower to the same baking pan you used previously, and place it in the oven on the top rack. Cook until golden brown. This should take about 15 minutes.
• Finish and Serve. Remove the simmered soup from the heat and let it cool for a few minutes. Add the soup to a blender, or use a hand blender to purée until creamy. Pour the soup into a bowl and add small cooked florets from the oven. Top with fresh cilantro leaves, red pepper flakes, a drizzle of olive oil, and serve!

Why Is My Cauliflower Soup Bland?

Cauliflower is a pretty mild veggie, so you need to build layers of flavor with spices, seasonings, and roasting. If you find that your soup is still bland even though you’ve added the spices and roasted the cauliflower correctly, it may just need a little extra salt. Spoon some into a small cup, stir in some extra salt, and give it a taste. If it works, lightly salt the remaining soup in the pot. Another option is adding a little bit of acid (lemon juice or vinegar are both good options). Just a tiny bit can really save your soup!

Tips for Success

Wondering what substitutions and adjustments you could make to this recipe? Here are a few ideas for changing things up, plus some simple cooking tips.

• Cauliflower: When shopping for a cauliflower, choose one that feels heavy and dense for its size, and avoid heads with mushy, damp, or sunburnt spots. Some cauliflower heads have little speckled areas, but if the cauliflower is otherwise okay, you can trim those away.
• Curry Powder: If you like, substitute some curry powder for the spices I use in this soup. Any curry powder will work, so pick your favorite!
• Immersion Blender: This tool makes it very easy to blend up the soup without having to put hot soup in a regular blender.
• Broth and Stock: Use what you have, and feel free to make that bone broth (I recommend chicken or turkey) if you want extra collagen and other nutrients.

Serving Suggestions

A good soup is practically a meal by itself, or at least a good start. Adding a simple side dish or two, for extra nutrition and contrast, makes it a feast!

• Turkey, Apples and Brie: For an ultra-easy dish to serve alongside your homemade soup, try making Turkey Apple Brie Bites. These tempting appetizers also make a nice side plate with a bowl of warm cauliflower soup.
• Crostini: Any crostini are great with soup, but these Fava Bean Manchego Crostini are such a mouthwatering combination. You’ll love the silkiness of the fava and manchego puree. Yum!
• Salad: A green salad with plenty of crunch is nice with creamy soup – can’t beat that contrast in textures. Plus, more plant foods are always good! This simple Kale Apple Salad is one of our favorites.

How Long Does Cauliflower Soup Last?

This soup should keep for 4 – 5 days in your refrigerator, in an airtight container or mason jar. Reheat it on the stove, or in the microwave if you prefer. Make sure to stir it well before reheating.

Can I Freeze This Dish?

Yes, you can freeze this soup, but keep in mind that the texture may suffer a little after freezing and thawing. This is because of the coconut milk – it tends to separate if you freeze and thaw it. If you want to prep ahead, I recommend leaving out the coconut milk and freezing the soup without it. Then you can add a can of coconut milk to the thawed soup as you reheat it.

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Roasted Cauliflower and Coconut Soup

Craving something cozy? Then you’ve got to try this Creamy Roasted Cauliflower Soup. It’s a dairy-free, vegetarian recipe with tons of flavor and a gorgeous, velvety texture. Say hello to your new favorite winter meal!

Course Soup

Cuisine American

Keyword creamy cauliflower soup, roasted cauliflower soup, soup recipes

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 cups

Author Amy

Equipment

• Baking Pan
• Medium Saucepan
• Medium Bowl
• Knife
• Cutting Board
• Blender

Ingredients

• 1 head of cauliflower cut in half
• 1 medium yellow onion peeled and cut into large chunks
• 3 garlic cloves unpeeled
• 2 tablespoons of extra virgin olive oil divided
• 1 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• Pinch of kosher salt
• 1 can lite coconut milk
• 2 1/2 cups of vegetable stock you can use chicken stock for non vegans

Toppings

• Fresh Cilantro Leaves torn
• Sprinkle of red pepper flakes
• Drizzle of olive oil

Instructions

• Preheat oven to 350°
• Take one half of cauliflower head and break into florets.
• Place florets, any leaves from cauliflower, onion and garlic cloves in a medium bowl.
• Drizzle with 1 generous tablespoon of olive oil and toss to coat.
• Pour ingredients into baking pan.
• Sprinkle cinnamon, allspice, coriander, black pepper and salt over top.
• Place into oven on medium rack and cook for 25 minutes.
• Meanwhile take the second half of cauliflower head and break into very small florets. Place in bowl you used earlier and drizzle with remaining 1 tablespoon of olive oil. Set aside.
• When vegetables are done remove from oven and add to medium saucepan along with coconut milk and vegetable broth.
• Set pan over medium-high heat and bring to a very slow boil. About 5 minutes.
• At the same time bring oven temperature up to 400°.
• Add small florets to the same baking pan you used previously and place in oven on top rack, cooking until starts to become golden brown. About 15 minutes.
• Once coconut milk mix is at a slow boil, lower temperature to a simmer and cook for 5 minutes.
• Remove pan from heat and let cool a few minutes.
• Add coconut milk mix to a blender or use a hand blender and purée until creamy.
• Pour soup into bowl, add small cooked florets.
• Top with fresh cilantro leaves, red pepper flakes and a drizzle of olive oil.

More Cozy Soup Recipes

• Immune Boosting Chicken and Rice Soup
• Baked Sweet Potato Soup
• Healthy Turkey Tortilla Soup

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