These tomatoey pulled pork tacos with sweet poblanos are an easy Mexican dinner. Topped with crumbly queso fresco and creamy avocado, every bite is ultra juicy and smokey.

Why You’ll Love These Pulled Pork Tacos

These spicy pulled pork tacos with fresh and creamy toppings are perfect for your weekly taco nights.

• Great for weeknights. Serve the pulled pork, toppings, and tortillas in separate bowls and let everyone assemble their own tacos.
• Freezer-friendly. Pop it out of the freezer for late-night dinners, cravings, or last-minute meals.
• Mexican-inspired. Two types of peppers, juicy tomatoes, cumin, and chili powder give this recipe its signature Mexican flavor.
• Versatile. Make bowls, crispy tacos, burritos, or add more veggies if you want.

Recipe Ingredients

Sweet poblanos and a smokey spice mix go beautifully with the pork. Scroll to the recipe card at the bottom of the post for exact amounts.

• Pork shoulder – Remove most of the fat.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Coconut oil – Feel free to use vegetable, corn, canola, or olive oil.
• Onion – You can use white or yellow onions.
• Poblano pepper – Anaheim peppers are the best swap.
• Serranos – Go for jalapeños if that’s what you’ve got on hand.
• Garlic – Fresh garlic, garlic paste, and garlic powder all work for this.
• Canned tomatoes – Diced tomatoes are best, but crushed ones are fine as well.
• Spices – You need cumin seeds, chili powder, and dried oregano.
• Lime juice – You can also use lemon juice.
• Corn tortillas – They can be small or large tortillas.

Topping Ideas

Add your favorite combination of fresh, crunchy, and creamy toppings for the perfect bite.

• Avocado – Guacamole is a great swap.
• Cilantro – You can also use leftover pico de gallo.
• Queso fresco – Feel free to use cotija cheese.
• Sour cream – Mexican crema is fine as well.
• Crumbled bacon – Pork rinds work too.

How To Make Pulled Pork Tacos

Don’t let the pork cool too much before shredding, otherwise it’ll be harder. Scroll to the bottom of the post for the full recipe card.

• Brown the pork. Season the pork with salt and pepper on all sides. Add coconut oil to a Dutch oven over medium heat. Cook the pork for 3-4 minutes per side, or until slightly browned. Don’t overcrowd the Dutch oven so you may have to cook in batches. Remove it from the heat and set aside.

• Sautée the veggies. Stir in the onions, poblano, and garlic. Sautée for 3-4 minutes or until softened. Add the tomatoes, spices, and lime juice. Mix well and bring the mixture to a gentle boil.
• Simmer it. Return the pork and all of its cooking juices to the Dutch oven. Reduce the heat to a simmer. Cover the Dutch oven and let the pork cook for 1 hour.
• Shred it. Remove the meat from the heat. Let it cool for 10-15 minutes. Use two forks to pull the meat in opposite directions to shred it. Stir the shredded pork into the sautéed veggie mixture. Remove it from the heat.
• Serve. Heat up the tortillas and top them with pulled pork. Add avocado, queso, and cilantro. Enjoy!

Tips & Variations

You can make so much more than pulled pork tacos with this simple recipe! Try burritos or Mexican bowl-style dinners too.

• Make burritos. Swap the corn tortillas for flour ones. Add refried beans, Mexican red rice, and toppings. Roll up like a burrito and enjoy.
• Make crispy tacos. Assemble the tacos without toppings. Add 1 tablespoon oil to a pan over medium heat. Pan-fry 2-3 tacos at a time for 1-2 minutes per side or until golden and crispy. Add toppings as usual.
• More veggies. Mix 2 cups chopped bell peppers, sliced mushrooms, or corn into the Dutch oven and cook as usual.
• Crank up the heat. Add an extra serrano to the veggie mixture for a kick of heat. You can also use 1/4-1/2 teaspoon red pepper flakes.
• Bowl-style dinner. Add Mexican rice to serving bowls. Top them with pulled pork, grilled corn, diced avocado, and black beans for a bowl-style dinner.

Serving Suggestions

These Mexican pulled pork tacos are an easy appetizer and/or dinner. I love serving them with Black Bean Quinoa Salad or Mexican Quinoa Salad. My Grilled Corn is great too. For something warm and soupy, try my Turkey Chili or Mexican tortilla soup. Guacamole and chips is another easy appetizer to go with them.

Proper Storage

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

• Fridge: Place it in an airtight container for up to 5 days. Store the pork and tortillas separately.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Microwave for up to a minute or until warm. Assemble the tacos with warm tortillas as usual.

More Taco Recipes

• Grilled Steak Taco Recipe with Poblanos
• Blueberry Pork Corn Tacos
• Tequila Lime Fish Tacos with Kale
• Fresh Chicken Tacos

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Pulled Pork Tacos

This smokey pulled pork tacos recipe with onions, poblanos, and sweet tomatoes is great for weeknight dinners.

Course Main, Main Course

Cuisine Mexican

Keyword pulled pork for tacos, pulled pork tacos, recipe pulled pork tacos

Prep Time 8 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 6

Author Amy Stafford

Ingredients

• 2 pounds boneless pork shoulder not too lean, cut into 3/4-inch chunks
• 1 tablespoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 generous tablespoon coconut oil
• 1 medium yellow onion peeled and finely chopped
• 1 poblano pepper seeded and finely chopped
• 1 serrano chili seeded and finely chopped
• 2 garlic cloves minced
• 1 28 ounce can of petite diced tomatoes with their juices
• 2 teaspoons cumin seeds
• 2 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 large lime
• Corn tortillas {gluten free}

Instructions

• Sprinkle pork shoulder with kosher salt and pepper on all sides.
• Heat a dutch oven over medium heat and add coconut oil.
• Once oil is melted add pork in batches browning on all sides, about 3-4 minutes per side.
• You can cook meat in batches so that you do not overcrowd your pan. You want all meat to be able to touch the bottom of the pan. Remove all cooked pork and set aside on a plate.
• Add onion, peppers, and garlic to dutch oven and cook until the soften. This should take about 3-4 minutes.
• Add tomatoes, spices and juice from lime. Bring mixture to a low boil and add all meat and juices to pan.
• Lower heat to low and simmer, covered for 1 hour.
• Liquid should be reduced, remove meat, let it cool and shred using two forks. Discard any segments of fat and place shredded meat back into tomato mixture.
• Remove from heat.
• Serve topped with diced avocados, queso and cilantro.

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

This warmly-spiced paleo pumpkin bread with smokey maple syrup and coconut cream is the perfect way to welcome fall. It’s ultra fluffy, slightly nutty, and has no processed sugars.

Why You’ll Love This Paleo Pumpkin Bread Recipe

If you love baking fall-flavored desserts, this dairy-free paleo pumpkin bread is just for you.

• Great for fall. You get twice the pumpkin goodness with purée and spice in every bite, plus maple syrup and hints of sweet vanilla.
• Gluten-free. More people can enjoy this simple pumpkin bread because it’s made with almond, tapioca, and coconut flour.
• Freezer-friendly. Pull it out of the freezer whenever you need a last-minute dessert.
• Perfect for gatherings. Everyone loves freshly-baked pumpkin dessert once fall comes around.

Recipe Ingredients

Velvety pumpkin purée, earthy pumpkin spice, and smokey maple syrup are a fall-flavored dream. Scroll to the recipe card at the bottom of the post for exact amounts.

• Almond flour – Break up any large clumps with your fingers before adding it to the bowl.
• Tapioca flour – Don’t substitute this for cornstarch or any other type of flour.
• Coconut flour – Oat flour is a good swap.
• Baking powder – Make sure it’s not expired.
• Baking soda – Avoid using the same one you keep in the fridge for moisture and odor absorption.
• Salt – Kosher salt is best.
• Pumpkin Spice Mix – Try my homemade one or use your favorite.
• Pumpkin purée – Go for a sugar-free one.
• Maple syrup – Raw honey and agave nectar work too.
• Coconut cream – Please use full-fat coconut cream. Low-fat is too thin and won’t provide much moisture or richness.
• Lemon juice – Reduce the amount by half if you use lime juice.
• Coconut oil – You can also use corn, vegetable, canola, or olive oil.
• Eggs – They should be room temperature so they don’t affect the batter’s consistency as you mix everything together.
• Vanilla extract – Feel free to use clear or pure extract (brown).

How To Make Paleo Pumpkin Bread

The secret for a tender paleo pumpkin bread is not over-mixing the batter. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease the loaf pan with coconut oil or non-stick spray. Set it aside.
• Whisk the dry ingredients. Mix the almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, and pumpkin spice in a large bowl.
• Make the wet mixture. Combine the pumpkin purée, maple syrup, coconut cream, lemon juice, coconut oil, eggs, and vanilla extract in a separate bowl until smooth.

• Combine them. Gently fold the dry ingredients into the wet mixture until just-combined.
• Bake. Pour the batter into the prepared loaf pan. Spread it out evenly with a spoon or spatula. Bake for 53-55 minutes or until a toothpick inserted in the center comes out cleans.
• Serve. Remove it from the oven. Let it cool for 15 minutes. Slice, serve, and enjoy!

Tips & Variations

You can nail this easy paleo pumpkin bread and any other loaf recipe as long as you know which loaf pans are best for baking.

• Use add-ins. Stirring 1/2-1 cup shredded coconut, dried cranberries, chopped pecans, or walnuts into the batter will give each bite more flavor and texture.
• Add frosting. Once the bread has cooled, top it with your favorite vanilla, chocolate, salted caramel, or cream cheese frosting for a bit of creaminess.
• Make muffins. Line a muffin tray with liners. Fill them with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Choose the right pan. Don’t bake in glass loaf pans because they take longer to heat and affect the final texture of your bread. By the time the baking time is up, the bread will still be under-cooked in the center. Stick to a non-stick stainless steel loaf pan for best results.
• Cover it. If the top and edges of the bread are turning dark brown before halfway through the baking time, cover the loaf pan with foil for the remaining baking time to prevent the bread from burning.

Proper Storage

Doubling the recipe means you can always keep one in the freezer for a last-minute gatherings.

• Counter: Place it in a paper bag or cake dome for up to 2 days. This method isn’t recommended for high-humidity areas.
• Fridge: Store it in an airtight container for up to 7 days. Keep it away from onions to prevent the transfer of odors. Set it on the counter for 5-10 minutes before digging in.
• Freezer: Transfer it (whole or sliced) into a large freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.

More Pumpkin Recipes To Try

• Gluten Free Pumpkin Oatmeal Cookies
• No Bake Pumpkin Energy Balls
• Pumpkin Pie Cupcakes
• Gluten Free Pumpkin Crinkle Cookies

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Paleo Pumpkin Bread

This tender paleo pumpkin bread recipe with vegan flours, coconut cream, and maple syrup is an easy fall-flavored dessert. 

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword paleo pumpkin bread, paleo pumpkin bread recipe

Prep Time 8 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 12

Author Amy Stafford

Ingredients

• 1 cup Almond Flour
• 1/2 cup Tapioca Flour
• 1/4 cup coconut flour
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon pumpkin spice mix
• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 1/3 cup full fat coconut cream
• 1 teaspoon lemon juice
• 3 tablespoons melted coconut oil
• 2 large eggs room temperature
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°
• Grease a 9 x 4 loaf pan (I used a bit of coconut oil)
• In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt an pumpkin spice.
• In another large bowl whisk together until blended pumpkin puree, maple syrup, coconut cream, lemon juice, melted coconut oil, eggs and vanilla.
• Slowly add flour mix into pumpkin mix, stirring until blended.
• Pour batter into prepared loaf pan and bake until cooked through approximately 53-55 minutes.

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

This buttery apple cake with a tender crumb is ready in less than an hour for a fall-flavored bite. Dusted with powdered sugar for the finishing touch, it’s everything you’d expect from a fruity homemade cake.

Why You’ll Love This Apple Cake Recipe

If you’re looking for a new homemade dessert to try out once the leaves start falling, this easy apple cake is for you.

• Better than the bakery. Nothing beats the smell of freshly-baked cake in your kitchen, especially when you can use add-ins like shredded coconut.
• Freezer-friendly. Pop it out of the freezer whenever you need a last-minute sweet treat or have a late-night craving.
• Perfect for fall. Any dessert with sweet apples and powdered sugar screams “autumn is coming”.
• Great for beginners. The mixer takes care of most of the work so even beginner-level home cooks can nail this recipe.

What You’ll Need

Self-rising flour means you’ll get a light and fluffy cake without worrying about measuring out baking powder or baking soda. Scroll to the recipe card at the bottom of the post for exact amounts.

• Butter – You can use salted or unsalted butter for this.
• Self-rising flour – Make your own by subbing every cup for 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda.
• Eggs – Room temperature eggs are best for baking because cold ones affect the batter’s consistency.
• Sugar – Feel free to use white or light brown sugar. Dark brown sugar is okay as well but the loaf will be darker in color.
• Apples – They must be peeled.
• Powdered sugar – This is also called “confectioners’ sugar”.

What Apples Should I Use?

Fuji, Royal Gala, Honeycrisp, Granny Smith, and Braeburns are some of the best apples for baking because they hold their shape well in the oven. They’re sweet, slightly tart, and have a crisp bite. Once baked, they remain tender but they don’t soften to the point of almost dissolving into batters and baked goods.

How To Make Apple Cake

This fluffy apple cake is as easy as making a box-mix. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease the cake pan with non-stick spray. Set it aside.
• Beat the eggs. Add the eggs and sugar to a large bowl. Beat over medium speed for 5-6 minutes or until pale. Add the butter and continue beating until light and fluffy.
• Prep the batter. Sift the flour into the egg-butter mixture and mix until just combined. You can do this step with the mixer or by hand. Gently fold in the apples.

• Bake it. Pour the batter into the prepared cake pan. Spread it out evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Serve. Remove it from the oven and let cool completely. Dust with powdered sugar, slice, and enjoy!

Recipe Tips & Variations

You can add warm spices, crunchy nuts, or even turn this apple cake recipe into bite-sized muffins.

• Use add-ins. Stirring 1/2-1 cup chopped walnuts, pecans, dried cranberries, raisins, or shredded coconut into the batter will give your cake more texture.
• Make muffins. Line a muffin tray with liners. Fill each one with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Add spices. Sprinkle 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, or 2 teaspoons apple pie spice into the sugar-butter mixture for more depth.
• Leave it shut. Once the cake is baking, stop opening the oven door to check on it. Turn on the oven light for sneak peeks or simply rely on the recipe time, but don’t open the door. Doing so drops the oven’s temperature every time and will result in a rubbery cake.
• Cover it. If the top and sides of the cake are browning too much before the 30 minute mark, cover the pan with foil for the remaining baking time to prevent burning.
• Line it. Avoid any sticking by lining the bottom and sides of the cake pan with parchment paper.

Proper Storage

Don’t leave the cake out under direct heat or sunlight to prevent spoilage.

• Counter: Place it in a paper bag or cake dome for up to 2 days. This method isn’t recommended for high-humidity areas.
• Fridge: Store it in an airtight container for up to 5 days. Keep it away from strong-smelling foods like chilis and onions to prevent the transfer of odors. Set it on the counter for 5-10 minutes before digging in to let it come down to room temperature.
• Freezer: Transfer it to freezer bags (whole or sliced). Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-25 minutes.

More Apple Recipes To Try

• Apple Fig Baked Oatmeal Cups
• Apple Crisp Overnight Oats
• Gluten-Free Apple Cranberry Crisp
• Paleo Apple Pie Cupcakes

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Apple Cake

This fluffy apple cake recipe dusted with powdered sugar is an easy fall-flavored dessert once the leaves start falling.

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword apple cake, apple cake recipe, easy apple cake recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Author Amy

Ingredients

• 6 tablespoons butter softened
• 2 3/4 cup self-rising flour
• 3 eggs
• 3/4 cup sugar
• 3 apples peeled, cored and diced (I used Fuji)
• Powdered sugar for dusting

Instructions

• Preheat oven to 350 degrees.
• Grease 8″ cake pan.
• Whisk eggs and sugar until pale and fluffy, then beat in butter until combined.
• Stir flour into the mix then add apples, mix till just combined (do not over mix)
• Pour into pan and bake for 40-45 minutes.
• Remove and let cool, when cool turn out onto cake stand or plate. Dust with powdered sugar.

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

This tender pumpkin cake with silky chocolate-cream cheese frosting will be the star of your Thanksgiving menu. It’s a freshly baked, warmly spiced, and ultra decadent fall treat to end dinner on a sweet note.

Why You’ll Love This Cake Recipe

This simple, two-layer pumpkin cake with luscious dark chocolate frosting is a fall-flavored classic.

• Prep-friendly. Freeze the cake layers in advance so all you need to do is stack and decorate when Thanksgiving comes around.
• Great for fall. Everyone loves pumpkin purée, dark chocolate, cream cheese, and sweet vanilla.
• Warmly spiced. A sprinkle of pumpkin spice, which has hints of cinnamon, nutmeg, and ginger, makes the perfect bite.
• Versatile. Turn the recipe into muffins, add tart cranberries, or drizzle with salted caramel sauce if you want to.

What You’ll Need

Spiced pumpkin and chocolatey cream cheese frosting are a heavenly flavor combination. Scroll to the bottom of the post for exact ingredient amounts.

For the Cake Batter

• Vegetable oil – Corn and canola oil are great swaps.
• Eggs – They must be at room temperature to prevent the batter from splitting.
• Sugar – Granulated, light brown, or dark brown sugar all work.
• Pumpkin purée – Try to use an organic or sugar-free purée.
• Pumpkin pie spice – Add your favorite or mix 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg.
• Salt – Kosher salt is best.
• Baking powder – Make sure it’s not past its expiration date before adding it in.
• Cake flour – All-purpose flour works too.

For the Chocolate Frosting

• Salted butter – You can also use unsalted butter. Avoid margarine.
• Cream cheese – Go for full-fat cream cheese if possible.
• Powdered sugar – This is also called “confectioners’ sugar”.
• Milk – I prefer whole milk, but 2% is fine as well. Skip the plant-based milk because it’s water-based and will split the frosting.
• Vanilla extract – Feel free to leave it out.
• Chocolate chips – I used dark chocolate ones, but semi-sweet and milk chocolate chips work too.

How To Make Pumpkin Cake

Never frost a warm or semi-warm cake. Even the smallest amount of internal heat is enough to melt the frosting and cause a huge mess. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease two 9″ springform pans with non-stick spray. Set them aside.
• Make the batter. Except for the flour, use a hand mixer to beat all the cake batter ingredients in a large bowl until smooth. Gradually fold in the flour until just-combined.

• Bake it. Divide the batter between both of the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack. Loose and remove the springform pans.
• Make the frosting. Beat the butter and cream cheese over medium speed in a large bowl until light and fluffy. Add powdered sugar 1/2 cup at a time, beating over low speed until completely smooth. Increase the speed to medium, and add the milk and vanilla extract, beating again until fully combined.
• Melt the chocolate. Place the chocolate chips in a microwave-safe bowl. Heat them in 30-second increments, stirring between each one, until completely melted. Slowly fold the chocolate into the frosting.
• Frost the cake. Place one of the cake layers on a cake stand. Evenly spread 1 cup of frosting over it with an offset spatula. Stack the second cake layer on top. Spread the remaining frosting all over it until completely coated.
• Serve. Refrigerate until ready to serve. Slice and enjoy!

Baker’s Tips & Variations

Crunchy walnuts and a salted caramel drizzle can take this fluffy pumpkin cake to the next level.

• Go double chocolate. Mix 1/4 cup unsweetened cocoa powder into the batter for a double chocolate-pumpkin cake.
• Use add-ins. Fold 1 cup chopped walnuts, pecans, chewy cranberries, or chocolate chips into the batter for more flavor and texture.
• Make muffins. Line a muffin tray with cupcake liners. Fill them with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Add frosting once cooled.
• Chill it. If you’re pressed for time, popping the cake layers into the freezer for 30 minutes will speed up the cooling process. That doesn’t mean they’ll be ready to frost right away after this, but you’ll save lots of time compared to letting them cool naturally.
• Add toppings. Once the cake is frosted, add a salted caramel drizzle on top. You can also sprinkle 1/4 cup chopped pecans or mini chocolate chips on top.
• Watch the temperature. Place an oven thermometer on the rack you bake the cakes on to make sure your oven is actually at 350F. If it’s not well calibrated, you may have to adjust the dial until it’s baking at the correct temperature.
• Prep ahead. Bake the cakes and refrigerate up to 2 days in advance. This way you just need to make the frosting and decorate on the day of your event.

Proper Storage

Make sure it’s fully cooled before storing to prevent spoilage.

• Counter: Place it in a cake dome, away from direct heat and sunlight, for up to 2 days.
• Fridge: Store it in an airtight container for up to 7 days. Keep it away from strong-smelling foods like onions and fish.
• Freezer: This works for the baked cake layers but not the frosted cake. Wrap each layer in plastic wrap twice. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and then frost as usual.

More Fall Desserts To Try

• Pumpkin Pie Cupcakes
• Paleo Pumpkin Chocolate Swirl Bread
• Pumpkin Pound Cake
• Apple Cake

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Pumpkin Cake

This warmly spiced pumpkin cake recipe with velvety cream cheese-chocolate frosting is a sweet end to any Thanksgiving dinner. 

Course Dessert

Cuisine American

Keyword pumpkin cake, pumpkin cake recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Author Amy Stafford

Ingredients

Cake Ingredients:

• 2/3 cup vegetable oil
• 4 large eggs
• 2 cup sugar
• 2 cup canned pumpkin purée
• 2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon plus 1/2 teaspoon each ground ginger and nutmeg
• 2 teaspoon salt
• 2 teaspoon baking powder
• 2 1/2 cups cake Flour

Frosting Ingredients:

• 1/2 cup salted butter at room temperature
• 3 ounces cream cheese at room temperature
• 2 cups powdered sugar sifted
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips or chopped dark chocolate

Instructions

Cake Directions:

• Preheat the oven to 350°F. Lightly grease or spray with baking pam two 9" spring form pans.
• Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
• Pour half mix into each of the prepared pans and bake for 30 minutes, or until tester (tooth pick) in center comes out clean. Let cool on wire rack. Loosen and remove sides.

Frosting Directions:

• In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar 1/2 cup at a time, beating at low speed until blended.
• Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
• Microwave the chocolate chips in a microwave-safe bowl at MEDIUM for 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
• When cakes are cool, place one cake on the cake stand. Place a generous cup of frosting in the middle and spread evenly with an offset spatula.
• Place second cake on top of the frosted cake.
• Place remaining frosting on top and spread out toward the edges. Use your spatula to spread the frosting around the edges, covering the cake completely.

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

This yogurt-pumpkin bread with hints of molasses from brown sugar will have your kitchen smelling like cozy fall spices. It’s made with whole-wheat flour for an earthy, fluffy loaf that you can definitely enjoy for breakfast.

Why You’ll Love This Recipe

If you love classic pumpkin dessert recipes, this warmly spiced pumpkin bread will be a hit once the leaves start falling.

• Freezer-friendly. Pop it out of the freezer whenever you need a last-minute breakfast or sweet treat.
• Wholesome. The combination of whole-wheat flour and Greek yogurt make this sweet loaf a more wholesome alternative to store-bought ones.
• Great for fall. Warm spices, pumpkin purée, and brown sugar are exactly what fall tastes like.
• Versatile. Turn it into muffins, add vanilla protein powder, top it with creamy frosting, or fold in chewy cranberries.

What You’ll Need

Nutty whole-wheat flour, spicy cinnamon, and earthy nutmeg pair beautifully with the pumpkin purée. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• All-purpose flour – Don’t swap it for cake flour because it won’t give the bread the structure it needs.
• Whole-wheat flour – It has a naturally earthy flavor that enhances the spices in the batter.
• Baking powder – Check the expiration date to make sure it hasn’t gone bad.
• Baking soda – Break up any small clumps with your fingers before adding it in.
• Salt – Kosher salt is best for this. Avoid coarse sea salt because it’s hard to dissolve.
• Spices – You need ground cinnamon and nutmeg.
• Pumpkin purée – Pick an organic or sugar-free purée.
• Brown sugar – Dark brown sugar is best, but light brown sugar is fine as well.
• Greek yogurt – I prefer non-fat unsweetened kinds.
• Canola oil – Vegetable, corn, and coconut oil work too.
• Egg whites – Make sure they’re at room temperature so they don’t separate the batter.
• Vanilla extract – Use clear or pure extract (brown).

How To Make Pumpkin Bread

This fluffy pumpkin bread gets it natural golden color from the velvety pumpkin purée and brown sugar in the batter. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease an 8.5×4.5″ loaf pan with non-stick spray. You can also rub it with butter and dust it with flour if you prefer. Set it aside.
• Whisk the dry ingredients. Mix the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl until well combined.
• Mix the wet ingredients. Beat the pumpkin purée, brown sugar, yogurt, oil, and egg whites in a separate bowl over low speed until smooth. Add the vanilla extract.

• Fold them. Gently mix the dry ingredients into the wet mixture. Continue beating until just-combined.
• Bake it. Pour the batter into the prepared loaf pan. Bake for 48-50 minutes or until a toothpick inserted in the center comes out clean. Remove it from the oven and let it cool for 10 minutes.
• Serve. Remove the cake from the loaf pan. Set it on a wire rack to cool completely. Slice, serve, and enjoy!

Tips & Variations

This tender pumpkin bread can go from a breakfast recipe to dessert by adding fluffy cream cheese buttercream.

• Frost it. Top the bread with Cool Whip or your favorite vanilla, chocolate, cream cheese, or caramel buttercream for creamy richness.
• Add protein. Add 1 scoop of vanilla protein powder into the dry ingredients for a heartier bite in the morning.
• Make muffins. Line a muffin tray with cupcake liners. Fill them with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Line it. Prevent any sticking by lining the bottom and sides of the loaf pan with parchment paper. Avoid aluminum foil.
• Use add-ins. Stir 1/2-1 cup chopped pecans, walnuts, chewy cranberries, or raisins into the batter for more flavor and texture.
• Add a swirl. Scoop 1/4 cup peanut butter, almond butter, or chocolate-hazelnut spread over the batter once in the loaf pan. Use a toothpick to swirl it around, creating patterns. Bake as usual.
• Go matcha. Mix 3 tablespoons matcha powder into the dry ingredients for a green tea variation of this recipe.
• Make it chocolatey. Whisk 1/4 cup unsweetened cocoa powder into the dry ingredients and fold 1/2 cup mini chocolate chips into the batter.

Proper Storage

Make sure it’s fully cooled before putting it away to prevent spoilage.

• Counter: Place it in a paper bag, container, or cake dome for up to 3 days.
• Fridge: Store it in an airtight container for up to 7 days.
• Freezer: Wrap it, whole or sliced, in plastic wrap twice. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.

More Easy Pumpkin Recipes

• Paleo Pumpkin Bread
• Pumpkin Protein Muffins
• Paleo Pumpkin Spice Pancakes
• No Bake Pumpkin Energy Balls

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Healthy Pumpkin Bread

This spiced pumpkin bread recipe with whole-wheat flour, creamy yogurt, and brown sugar is the perfect fall-flavored breakfast. 

Course Breakfast, Breakfast/Brunch, Brunch

Cuisine American

Keyword easy pumpkin bread recipe, pumpkin bread, pumpkin bread recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Author Amy Stafford

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup canned pumpkin puree
• 1 cup brown sugar
• 1/3 cup non-fat greek yogurt
• 1/4 cup canola oil
• 2 egg whites
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees
• Spray one 8 1/2″ x 4 1/2″ loaf pan with baking spray or butter and flour.
• In a medium bowl add add all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg mix together.
• In a mixing bowl of a stand mixer add pumpkin puree, brown sugar, yogurt, canola oil, and egg whites.
• Mix on low until blended and add in vanilla.
• Slowly pour flour mixture into pumpkin mix until blended.
• Bake for 48-50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes.
• Remove from pan. Serve and enjoy!

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

This oven-roasted pork shoulder recipe filled with garlicky figs is a juicy, show-stopping dish for gatherings. Served with herby red wine-fig sauce, every bite will be perfectly spiced and fruity.

Why You’ll Love This Pork Shoulder Recipe

If you want to impress your guests with a new, fancy dish this fall, this sweet-and-savory pork shoulder recipe is perfect for that.

• Perfect for special occasions. This pork shoulder might just steal the show if you serve it at an upcoming Thanksgiving dinner.
• Naturally-sweetened. The sauce doesn’t need processed sugars because there are dried figs and fruity honey in the recipe.
• Little oil. The oven does most of the work, which means you don’t need any oil other than for searing the pork.
• Full of fall-flavors. Red wine, herby thyme, and figs are an easy but elevated flavor profile for a fall-themed meal.

Recipe Ingredients

Spicy anise and dry red wine combine to create a sauce full of licorice-like spiced goodness. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Figs – Use dried, not fresh ones.
• Honey – Raw honey and agave nectar are best. Avoid maple syrup because it’s too smokey.
• Spices and herbs – You need anise seeds, fresh thyme, salt, and black pepper.
• Red wine – I used a dry Pinot Noir, but Malbec and Cabernet Sauvignon work too.
• Pork shoulder – This is also called “Boston butt”.
• Garlic – Fresh garlic and garlic paste are best.
• Butter – Reduce the salt in the rest of the recipe if you use salted butter.
• Olive oil – You can also use vegetable, corn, or canola oil.
• Lemon juice – Feel free to use orange juice or half the amount of lime juice.

Is Pork Shoulder Roast The Same As Pork Butt Roast?

No, pork shoulder and pork butt are not the same. However, they both come from the pig’s shoulder area. Pork shoulder goes from the lower shoulder to where the leg begins. It isn’t a very fatty or marbled meat. On the other hand, pork butt is right above pork shoulder, closer to its spine/back. It’s well marbled and has higher amounts of fat.

How To Make Pork Shoulder With Fig Sauce

Don’t skip the searing or deglazing steps because they add depth and help concentrate the pork’s flavor. Scroll to the bottom of the post for the pork shoulder recipe card.

• Simmer the figs. Add the figs, honey, anise, 1 tablespoon thyme, and 1 cup wine to a medium-sized pot. Cover it and bring it to a boil. Reduce the heat and simmer for 10-12 minutes or until the figs are tender. Strain half of the mixture and fold in half of the garlic. Reserve the rest of the saucy mixture.

• Prep the pork. Place 4-5 strings of butcher’s (or baker’s) twine about 1 1/2″ away from each other in a lengthwise fashion. Use a knife to cut 3/4s of the way through the pork shoulder. Place the pork over the twine and open it up like a book.
• Tie it. Spread the garlic-fig mixture on the pork. Grab the ends of each piece of twine and tie them so the pork closes up tightly. This will also prevent the fig mixture from spilling out in the oven.
• Season it. Preheat the oven to 325F. Whisk 1 tablespoon thyme, salt, pepper, and 1 tablespoon oil in a bowl until smooth. Rub it on all sides of the pork.
• Sear the pork. Add 2 tablespoons of butter and the remaining oil to a Dutch oven over medium-high heat. Add the pork and sear it for 2-3 minutes per side or until browned on all sides. Remove the pork from the Dutch oven and set it aside.

• Deglaze the pan. Reduce the heat to medium and add the remaining butter and garlic. Cook for 1 minute, stirring continuously to prevent burning. Pour in the remaining wine and bring it to a gentle boil. Use a wooden spatula or spoon to scrape the bottom of the Dutch oven to remove any browned bits.

For Roasting and the Sauce

• Bake it. Return the pork to the Dutch oven. Cover it and bake for 2 1/2 hours or until almost completely tender. Stir the reserved fig mixture into the pot, making sure it coats the pork. Continue baking (covered) for another 30 minutes or until falls-apart tender. Remove it from the heat, wrap the pork in foil, and let it cool.
• Make the sauce. Skim the fat from the pot. Transfer the cooking juices to a pan. Boil over high heat for 5 minutes, or until it reduces to 2 cups. Stir in the remaining thyme. Season with lemon juice, salt, and pepper. Set it aside.
• Serve. Carefully remove the twine from the pork. Cut the meat into 1/2-1″ thick slices. Garnish with thyme sprigs and serve the sauce on the side. Enjoy!

Tips & Variations

You can take this pork shoulder recipe to the next level by adding chewy peaches to the sauce and blending it for a smooth gravy.

• Ask the butcher. When you buy the pork, ask the butcher to remove any excess fat and/or skin for you. They can also cut the slit for the fig-garlic mixture.
• Reduce clean-up. Use the Dutch oven lid as a resting plate for the pork once you’ve seared it. This way you don’t have to worry about dirtying another cutting board or dish.
• Make a gravy. For a thicker sauce, process all of the cooking juices (including the figs) with an immersion blender until smooth.
• Add smokiness. Cook 5-6 bacon strips in the Dutch oven until crispy before you simmer the figs, so it should be the first thing you do. Remove the bacon from the heat and set it aside, but keep the bacon grease. Add all of the ingredients needed for simmering the figs and continue with the recipe as usual. Chop up the bacon and sprinkle it over the pork right before serving.
• More fruits. Adding 1/2 cup dried peaches or apricots to the simmered fig mixture will pack the sauce with subtle hints of tartness to balance out the flavors.
• Stick to the center. Never bake on the bottom or top oven racks. The bottom one will burn your dish because the heat’s very direct, while the top one will leave you with under-cooked pork because it’s too cool. Always bake/roast in the center oven rack for best results.

What To Serve With Pork Shoulder

This juicy pork shoulder recipe will have all your guests impressed with your cooking skills. I love serving it with Crispy Mini Potatoes and Holiday Green Beans on the side. Other veggie sides include my Roasted Brussels Sprouts, Roasted Asparagus, and Instant Pot Artichoke. For a warm and comforting soup, try my Creamy Roasted Cauliflower Soup or Mushroom Soup.

Proper Storage

You can reduce clean-up if you store and reheat this pork shoulder recipe in the Dutch oven.

• Fridge: Place it in an airtight container for up to 4 days. Discard immediately if it tastes sour or the sauce is bubbly.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave in 20-second increments until warm. For large portions, use the oven at 300F for 30-40 minutes.

More Pork Recipes To Try

• Chipotle Pork Burrito Bowls
• Grilled Pork Tenderloin
• Grilled Pork Chops and Peaches
• Orange Rosemary Pork Tenderloin

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Pork Shoulder with Fig Sauce

This sweet-and-savory pork shoulder recipe with honey, red wine-fig sauce, and lots of fruity figs is perfect for Thanksgiving dinners. 

Course Dinner, Main, Main Course

Cuisine American, Mediterranean

Keyword how to cook pork shoulder, pork shoulder recipe, pork with fig sauce

Prep Time 35 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 35 minutes minutes

Servings 6 servings

Author Amy Stafford

Ingredients

• 10 oz dried Mission figs stems removed, halved lengthwise
• 1 tablespoon honey
• 1/2 teaspoon anise seeds
• 2 tablespoons plus 1/2 teaspoon chopped fresh thyme
• 3 1/4 cups Pinot Noir red wine divided
• 3 1/2 pounds boned pork shoulder
• 4 garlic cloves minced
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons butter
• 3 tablespoons olive oil
• Juice from 1/2 lemon

Instructions

• Put figs, honey, anise, 1 tbsp. thyme, and 1 cup wine in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer until figs are just tender when pierced, 10 to 12 minutes. Let cool and then chop
• Add half of the garlic and half of the figs in a bowl and stir to combine. Keep remaining garlic and figs separate.
• Using a sharp knife cut along the side of the shoulder bone, cut ¾ through the meat and open out the meat like and book.
• Take 4-5 strings of bakers twine so that it is spaced about 1 ½” intervals lengthwise under shoulder so that you will be able to easily pull end of strings together and secure
• Take half of the fig and garlic mix and spread in opening on shoulder
• Set aside remaining garlic and figs and their liquid.
• Secure bakers twine so that roast is secure and your fig mix will not fall out during cooking.
• Preheat oven to 325°. In a small bowl, combine 1 tbsp. thyme, 1 1/2 tsp. salt, 1/2 tsp. pepper, and the oil. Rub all over roast.
• In Dutch oven heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add shoulder and sear until brown on all sides. Should take 8-10 minutes total. Once browned transfer shoulder to a cutting board.
• Reduce heat to medium. Add remaining butter and garlic, stirring often until the garlic begins to turn light golden, about 1 minute.
• Pour in remaining wine from bottle and bring to a boil, scraping up browned bits with a wooden spoon.
• Add shoulder back into Dutch oven, cover and place in oven. Bake pork until almost tender when pierced, 2 1/2 hours.
• Stir reserved fig mixture into Dutch oven with shoulder and bake, covered, until meat is tender, 30 minutes more. Pork should be falling apart. Transfer to cutting board and tent with foil while it cools.
• Skim fat from pan juices. Place pan with juices on stove top and boil over high heat until reduced to 2 cups, about 5 minutes. Stir in 1/2 tsp. thyme. Season with lemon juice, more salt, and pepper if you like. Set it aside.
• Remove twine from pork, then cut meat crosswise into thick slices. Garnish with thyme sprigs and serve with sauce.

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

These tomatoey slow cooker short ribs with sweet onions, carrots, and celery are a classic American dinner. They’re juicy, pull-apart tender, and served with cheesy polenta for the perfect bite.

Why You’ll Love This Slow Cooker Short Ribs Recipe

If you love impressing guests with your food, these slow cooker short ribs with hints of red wine will be your new go-to recipe.

• Great for gatherings. Double or triple the recipe as needed and pop everything into the oven at the same time.
• Easy clean-up. It’s a one-pot dinner, so there’s barely any cleaning up to do once you’re done with dinner.
• Baked. Cooking the ribs in the oven means you don’t have to hover over the stove for hours.
• Fancy but easy. Dry red wine, porcini mushrooms, salty anchovy paste, and tangy Dijon give these short ribs an elevated flavor profile.

What You’ll Need

Sautéed veggies and canned tomatoes add natural sweetness to these slow cooker short ribs. Scroll to the recipe card at the bottom of the post for exact amounts.

• Short ribs – They can be fresh or frozen (thawed). They shouldn’t be pre-seasoned.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Butter – I prefer unsalted butter, but salted works too and so does margarine.
• Onion – Go for yellow or white onions.
• Carrots – Feel free to use leftover baby carrots.
• Celery – Don’t worry if they’re not as crunchy anymore. Remove any leaves, especially if they’re yellow.
• Garlic – You can use fresh garlic, garlic paste, or garlic powder.
• Tomato paste – This usually comes in tubs or small cans. It’s not the same as tomato sauce.
• Anchovy paste – Swap it for 3-4 anchovies if you prefer.
• Red wine – Avoid fruity, sweet wines. Try a Cabernet Sauvignon or Syrah.
• Canned tomatoes – Use plain canned tomatoes. It doesn’t matter if they’re crushed or diced.
• Roasted tomato salsa – Feel free to use homemade salsa.
• Dijon mustard – Stone-ground mustard works too.
• Worcestershire sauce – Fish sauce is a good swap but reduce the amount by half.
• Dried porcini mushrooms – You can also use dried chanterelles.
• Herbs – You’ll need thyme, oregano, rosemary, and bay leaves.
• Chicken broth – I prefer low-sodium broth. Veggie stock and water are fine too.
• Polenta – Use your favorite.
• Parmesan – Freshly grated cheese is better than the bottled stuff.

What Short Ribs Should I Buy?

Bone-in ribs adds a rich, beefy flavor to the meat and sauce as everything cooks. It generally helps keep it juicier. Boneless short ribs would work too but there’s a higher chance they’ll turn out dry or tough. Chuck short ribs have more marbling, which means the fat will melt into the meat and help tenderize it. On the other hand, plate short ribs are tougher and take significantly longer to cook. Overall, the best kind of ribs for this recipe would be bone-in chuck short ribs.

How To Make Slow Cooker Beef Short Ribs

You’ll know these slow cooked short ribs are ready once they’re pull-apart tender. Scroll to the bottom of the post for the full recipe card.

• Soak the mushrooms. Preheat the oven to 350F. Place the porcinis in 2 cups boiling water for 30 minutes, or until softened.
• Brown the ribs. Season the ribs with salt and pepper. Add oil to a large Dutch oven over medium heat. Add the ribs in batches, cooking for 2-3 minutes per side or until slightly browned. Remove them from the heat and set aside.

• Sautée the veggies. Pour out the excess fat, only leaving 1 tablespoon behind. Stir in the onions, carrots, celery, and garlic. Sautée until fragrant. Create a well in the center by moving the veggies to the sides of the Dutch oven.
• Deglaze it. Add the tomato paste and anchovy paste to the center. Stir until caramelized and dark red. Gently mix with the veggies. Pour in the wine and scrape the bottom of the Dutch oven to remove any brown bits. Simmer until the liquid’s reduced by half.

• Make it saucy. Mix in the tomatoes, mustard, Worcestershire, mushrooms and their soaking liquid, thyme, oregano, rosemary, and bay leaves.
• Braise them. Place the ribs in the Dutch oven and pour in the broth until they’re almost completely covered. Bring it to a boil. Cover with the lid. Bake for 3 hours.

• Prep the sauce. Remove the ribs from the braising liquid. Remove the bay leaves. Use an immersion blender to purée the braising liquid until slightly thickened. If it still seems watery, simmer the mixture in the Dutch oven over medium-low heat.
• Shred it. Use two forks to carefully pull the meat in opposite directions and shred it. Return it to the Dutch oven and place it away from the heat. Let it come down to room temperature. Use a spoon to remove any large pools of fat that formed on the surface.
• Make the polenta. Cook the polenta according to package instructions. Add parmesan and stir in to combine.
• Serve. Add polenta to serving bowls. Top with short ribs. Garnish with fresh rosemary or parsley. Serve and enjoy!

Tips & Variations

Whether you prefer tomatoey or BBQ-style short ribs, these slow cooker short ribs will be just as juicy and tender every time.

• Make it spicy. Stir 1/4-1/2 teaspoon red pepper flakes or chili powder into the veggies for a kick of heat. Chili oil works too.
• Go BBQ. Add 1 cup of your favorite BBQ sauce when you pour in the broth for BBQ-style short ribs.
• Spice it up. Mixing 3 teaspoons paprika, 1/2 teaspoon ground mustard, and 1 teaspoon onion powder into the veggies adds more layers of flavor to the dish.
• Make it a pasta dinner. Cook 2-3 cups of your favorite short pasta like bowtie, fusilli, or penne and stir it into the braising liquid for an easy pasta-like dinner.
• Skip the browning. If you’re in a rush to place the ribs in the oven, skip the browning. It helps intensify the caramelized beef flavor in the sauce, but it’s not crucial to the recipe outcome.
• Ask the butcher. Your local butcher can help remove most of the excess fat from the ribs so that you don’t have to skim the sauce as much.

Serving Suggestions

These saucy slow cooker short ribs with polenta are an amazing dinner. If you don’t want to make polenta, try my Garlic Mashed Potatoes or Air Fryer Crispy Mini Potatoes. I also love serving them with Grilled Asparagus with Onion and Instant Pot Artichoke on the side. Other veggie side ideas include my Stuffed Mushrooms and Air Fryer Eggplant Parmesan. For something warm and soupy, make my Mushroom Soup.

Proper Storage

Make sure the leftovers are fully cooled before storing to prevent spoilage.

• Fridge: Place it in an airtight container for up to 5 days.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave for 20 seconds. Stir and microwave for 30 more seconds or until warm. For larger portions, you can set the slow cooker to WARM and leave the ribs there for 15-20 minutes.

More Beef Recipes

• Brazilian Beef Stew
• Carne Guisada
• Irish Beef Stew
• Skillet Beef Fajitas

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Slow Cooker Short Ribs

This garlicky slow cooker short ribs recipe with red wine, tender veggies, and dried herbs is an easy but fancy dinner.

Course Main Course

Cuisine American

Keyword beef short ribs slow cooker, slow cooker beef short ribs, slow cooker short ribs

Prep Time 15 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 25

Author Amy

Ingredients

• 4-5 pounds trimmed short ribs
• kosher salt and freshly ground black pepper
• 1 tablespoon butter
• 1 large onion diced
• 2 medium carrots diced
• 2 stalks celery diced
• 2 large cloves garlic finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1/2 bottle big red wine
• 14 ounces whole tomatoes and juice
• 1 cup of tomato roasted salsa
• 1 tablespoon Dijon mustard
• 3-4 dashes Worcestershire sauce
• 1 ounce dried porcini mushrooms
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 large sprig rosemary leaves chopped
• 2 bay leaves
• 2-3 cups chicken stock or water
• 1 cup uncooked Polenta cooked according to directions.
• 1/2 cup finely grated Parmesan cheese

Instructions

• Preheat oven to 350 degrees for 3 hours, or 275 for 5 hours. Soak dried mushrooms in 2 cups boiling water.
• Season ribs well with salt and pepper. Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside.
• Pour out all but 1 tablespoon of accumulated fat from pot (if any), then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.
• Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables.
• Add red wine to deglaze and cook until liquid is reduced by half.
• Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.
• Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours at 350 or 5 hours at 275 or until ribs are fall-apart tender.
• Remove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin.
• When ribs have cooled down shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.
• Cook Polenta according to directions and add parmesan at the end of cooking, stir to combine. Spoon a generous helping of Polenta on a plate and top with Short Rib mix, top with diced fresh rosemary or parsley.

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

This golden zucchini bread with hints of warm spices will be your new go-to dessert for your afternoon coffee. Packed with semi-sweet chocolate chips, you’ll love every fluffy, tender bite.

Why This Is The Best Zucchini Bread Recipe

If you’re looking for an easy dessert that sneaks more veggies into your diet, this spiced zucchini bread is just what you’re after.

• Freezer-friendly. Pop it out of the freezer whenever you’re craving a sweet treat.
• Chocolatey. Semi-sweet chocolate chips make this loaf feel more like a real dessert than something with hidden veggies.
• Versatile. You can turn the recipe into muffins, add chocolate protein powder, or chewy cranberries.
• Classic. Everyone needs a recipe for tender zucchini bread in their life.

What You’ll Need

A pinch of salt brings out the cinnamon and nutmegs’ natural spice. Scroll to the recipe card at the bottom of the post for exact amounts.

• Olive oil – Feel free to use vegetable, corn, or canola oil.
• Eggs – You can use liquid eggs.
• Sugar – Granulated sugar and light brown sugar work too.
• Zucchini – Finely chopped up zoodles are fine.
• Vanilla extract – Go for almond extract if that’s what you’ve got on hand.
• All-purpose flour – Whole-wheat flour is a good swap but the bread will have a slightly earthy flavor.
• Ground cinnamon – You can skip it but the bread won’t have its warm spice.
• Ground nutmeg – Don’t swap it for more cinnamon.
• Baking soda – Sieve it if it’s clumped together.
• Baking powder – Make sure it’s unexpired.
• Salt – Kosher salt is best.
• Chocolate chips – I used bittersweet chocolate, but milk or dark chocolate works too.
• Pecans – You can add walnuts instead.

Add-In Ideas

Add-ins must be mixed into the dry ingredients for this recipe.

• Protein powder – Add 1 scoop of vanilla or chocolate protein powder.
• Dried cranberries – Go for 1/4 cup.
• Raisins – 1/4 cup of raisins or golden raisins is okay.
• Shredded coconut – Make sure it’s toasted so that it adds crunch. 1/3-1/4 cup is fine.
• Chia seeds – Add 1 tablespoon. Don’t let the batter sit for too long before baking because chia seeds are natural thickeners.

How To Make Zucchini Bread

The secret to this fluffy zucchini bread is making sure there are no streaks of egg in the batter or clumps of shredded zucchini. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 325F. Grease two 8×4″ loaf pans with cooking spray. Set them aside.
• Combine the dry ingredients. Whisk the flour, cinnamon, nutmeg, baking soda, baking powder, salt, nuts, and chocolate chips in a large bowl.
• Whisk the eggs. Mix the oil, eggs, sugar, and vanilla extract in a separate bowl until completely smooth. Don’t beat too much air into the mixture. Gently fold in the zucchini.
• Make the batter. Pour the wet mixture into the dry ingredients and stir until just-combined. Don’t over-mix because it’ll make the loaves rubbery.

• Bake it. Divide the batter evenly between the greased loaf pans. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
• Serve. Remove the loaves from the oven. Let them cool for 20 minutes. Slice and enjoy!

Tips for Success

These simple tips will help you become a loaf-baking master beyond this sweet zucchini bread recipe.

• Cover it. If the top and sides of the loaves begin turning dark brown 30 minutes into the oven, cover them with foil to prevent burning.
• Confirm the temperature. Ovens aren’t always properly calibrated, resulting in a different internal temperature than the one you set it to. Place an oven thermometer on the center rack, next to your loaves, and adjust the temperature as needed until you’re actually baking at 325F.
• Leave it alone. Don’t open the oven door once the loaves are in. Doing so lowers the temperature significantly and will negatively affect your loaves’ texture and total baking time.
• Stick to the center. Never bake on the lowest oven rack, even if you’re in a rush. The heat will be too direct and the bottom of the loaves will burn before the center has had a chance to cook through. Always bake on the center/middle rack.
• Make muffins. Line a muffin tray with cupcake liners. You’ll be able to make 24 muffins in total. Fill the cavities with batter until 3/4s full. Bake for 20-25 minutes.
• Prevent sticking. Sometimes even if you grease the pans, the loaves can stick. Prevent this situation by lining the bottom and sides of the pans with parchment paper.

Proper Storage

I always slice up one loaf for the week and freeze the second one for later.

• Counter: Store it in a paper bag or cake dome for up to 2 days. This method isn’t recommended if you live in a high-humidity area.
• Fridge: Place it in an airtight container for up to 5 days. Keep it away from strong-smelling foods like onions. Let it come down to room temperature before digging in.
• Freezer: Wrap it whole or sliced in plastic wrap twice. Place it in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15-20 minutes.

More Zucchini Recipes To Try

• Zucchini Noodles Meat Tomato Sauce {Gluten Free}
• Gluten Free Zucchini Chocolate Donuts
• Zucchini Carpaccio
• Zucchini Cheese Tart
• Gluten Free Zucchini Bread

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Zucchini Bread

This tender zucchini bread recipe with cinnamon, earthy nutmeg, and semi-sweet chocolate chips is an easy way to sneak veggies into dessert.

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword best zucchini bread recipe, zucchini bread, zucchini bread recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices per loaf

Author Amy

Ingredients

• 1 cup olive oil
• 3 eggs
• 1 ¾ cups granulated sugar
• 2 cups grated organic zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour use gluten free 1-to-1 flour if you want to make gluten free bread
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup bittersweet chocolate chips
• ½ cup chopped pecans optional

Instructions

• Preheat oven to 325 degrees F. Set oven rack to the center of the oven.
• Grease and flour two 8 x 4 inch loaf pans, or spray with baking spray.
• In a medium bowl combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and stir to combine.
• In a large bowl add oil and whisk in eggs. Add sugar and vanilla, stir to blend.
• Once oil mix is evenly blended add in shredded zucchini. Stir to coat zucchini pieces and evenly mix.
• Stir flour mixture into the oil mixture.
• Divide the batter into prepared pans.
• Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.

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

This coconut sugar-strawberry cake with velvety chocolate frosting is a Valentine’s Day dessert that won’t end in a sugar high. It’s super fluffy, has hints of vanilla, and is packed with juicy strawberries!

Why You’ll Love This Strawberry Cake Recipe

This easy chocolate-frosted, two-layer strawberry cake will be your go-to dessert on the most romantic day of the year.

• No processed sugar. Coconut sugar and smokey maple syrup substitute the need for any processed sugars in the batter or frosting.
• Better than store-bought. A homemade cake is always better because you can use crunchy add-ins or turn it into a double-chocolate recipe.
• Perfect for Valentine’s Day. There’s no better dessert combination for Valentine’s Day than silky chocolate frosting and sweet strawberries.
• Prep-friendly. Get a head start by freezing the cake layers in advance so all you have to do is frost the cake right before dinner.

What You’ll Need

Butter and fruity coconut cream make the cake super rich, moist, and fluffy. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

For the Cake

• Almond flour – This is also called “almond meal”.
• Tapioca flour – Rice flour works too.
• Coconut flour – Sieve it if it has any lumps.
• Baking powder – Don’t swap it for baking soda because the cake won’t rise.
• Salt – Kosher salt is best for this. Avoid coarse sea salt because it won’t dissolve into the batter.
• Lemon zest – You can also use orange or lime zest.
• Butter – I prefer unsalted butter. Skip the salt in the recipe if you use salted butter.
• Coconut sugar – Feel free to use light brown sugar instead.
• Eggs – Liquid eggs are great for this.
• Vanilla extract – Go for almond extract if that’s what you’ve got on hand.
• Coconut cream – Make sure it’s unsweetened and full-fat coconut.
• Strawberries – They can be fresh or frozen (thawed and drained).

For the Frosting

• Butter – It needs to be completely softened for a fluffy frosting.
• Coconut sugar – You can use light brown sugar or powdered sugar.
• Cocoa powder – It must be unsweetened. It’s not the same as chocolate milk powder.
• Maple syrup – Feel free to add agave nectar or raw honey.
• Vanilla extract – It helps round out the flavors but you can skip it.
• Salt – A pinch keeps the frosting’s sweetness in check.
• Strawberries – These must be fresh since they’re for decorating the cake.

How To Make Strawberry Cake With Chocolate Frosting

You’ll be swapping cake mixes and store-bought frosting for this homemade strawberry cake in no time. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease the cake pans with cooking spray. Set them aside.
• Whisk the dry ingredients. Mix the flours, baking powder, salt, and zest in a large bowl.
• Make the wet mixture. Whisk the melted butter, coconut sugar, eggs, vanilla extract, and coconut cream in a separate bowl until smooth.
• Combine them. Gently fold the wet mixture into the dry ingredients until just-combined. Fold in the strawberries.

• Bake it. Pour the half of the batter into each greased baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Cool them. Remove them from the oven and let them rest until completely cooled.

• Make the frosting. Beat the butter and coconut sugar in a large bowl until fluffy. Add the cocoa powder, maple syrup, vanilla extract, and salt. Continue beating until smooth.
• Assemble the cake. Generously spread frosting over one cake. Do this in an even layer. Place the second cake layer on top. Add more frosting on top and along the sides. Spread it out.
• Decorate it. Place sliced strawberries all over the cake. Serve, slice, and enjoy!

Tips & Variations

You can use cream cheese frosting on this fluffy strawberry cake and even add cocoa powder and chocolate chips to the batter.

• Add protein. Mix 1 scoop vanilla protein powder into the dry ingredients and 3 tablespoons extra coconut cream into the batter for a simple dessert that’ll help keep you full longer.
• Use add-ins. Fold 1/4-1/2 cup dried cranberries, chopped walnuts, pecans, or shredded coconut into the batter for more texture.
• Line the pans. Sometimes even though the cake pans were greased, the cakes can stick. Prevent this by lining the bottom and/or sides of the pans with parchment paper. Don’t use foil.
• Swap the frosting. Change the chocolate frosting for your favorite vanilla, caramel, or cream cheese frosting for easy variations.
• Make it chocolatey. Stir 1/4 cup unsweetened cocoa powder and 1/2 cup chocolate chips into the batter for an extra sweet treat.
• Leave it closed. Once the pans are in the oven, don’t open and close the oven door to check on the cakes. Doing so drops the temperature every time and will negatively affect the cakes’ final texture, resulting in chewy, dense, and rubbery crumbs.

Serving Suggestions

This decadent strawberry cake is the perfect afternoon sweet treat. Serve it with a cup of tea or your favorite coffee. Try it with my Pumpkin Cream Cold Brew or Iced Coffee. Matcha, golden milk, a Maca Latte, or Golden Maca Latte are other great options. You can also enjoy it with a glass of cold milk.

How To Store Homemade Strawberry Cake

You can store it whole, sliced, or in chunks.

• Fridge: Place it in an airtight container for up to 4 days. Keep it away from strong-smelling foods like onions and chilis.
• Freezer: This is for the unfrosted cake layers. Wrap each cake with plastic wrap twice. Place them in freezer bags and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 1 hour. Frost as usual.

More Strawberry Desserts

• Double Chocolate Strawberry Coconut Brownies
• Strawberry Watermelon Granita
• Strawberry Chocolate Paleo Cake

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Strawberry Cake

This fluffy strawberry cake recipe with homemade chocolate-maple frosting is an easy but impressive Valentine's Day dessert.

Course Dessert

Cuisine American

Keyword homemade strawberry cake, strawberry cake, strawberry cake recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16

Author Amy

Ingredients

Cake

• 1/2 cup almond flour
• 1 cup tapioca flour
• 1/2 cup coconut flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons lemon zest
• 1 cup unsalted butter melted and cooled
• 2 cup coconut sugar
• 4 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup coconut cream
• 1 ½ cup strawberries hulled and cut into large dice

Frosting:

• 2 sticks unsalted butter room temperature
• 3/4 cup coconut sugar
• 2/3 cup cocoa powder
• 3/4 cup maple syrup
• 2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 strawberries hulled and sliced thin {for topping}

Instructions

Cake:

• Place a rack in the center of the oven and preheat oven to 350° F. Grease two 9” cake pans.
• In a medium bowl, whisk together flours, baking powder, salt and lemon zest. Set aside.
• In a medium bowl, whisk together butter, coconut sugar, eggs, vanilla extract, and coconut cream.
• Add the coconut cream mixture all at once to the dry ingredients. Stir until just combined and no lumps remain.
• Gently fold in diced strawberries
• Spoon batter into the prepared pan, dividing evenly
• Bake for 25-30 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before frosting.

Frosting:

• In an electric mixer add butter and beat until creamy. Add coconut sugar and blend, add cocoa powder and blend, add maple syrup, vanilla extract, salt and blend until smooth.
• To assemble place 1 layer on a cake plate, top side down, and spread with frosting.
• Place the second cake layer on top, top side up, and frost the top and sides.
• To decorate the cake place sliced strawberries around perimeter of top of cake in a circle.

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

This maple-sweetened strawberry bread with hints of fresh lemon zest is a wonderful breakfast with a cup of coffee. You’d never guess it’s made with vegan flours from how rich, buttery, and fluffy it is!

Why You’ll Love This Strawberry Bread Recipe

If you need a new sweet loaf recipe to enjoy your morning coffee with, this buttery almond-strawberry loaf is for you.

• Made with vegan flours. Nutty almond flour, tapioca flour, and fruity coconut flour are used instead of processed wheat flour.
• No processed sugar. This loaf gets all the sweetness it needs from smokey maple syrup and juicy strawberries.
• Freezer-friendly. Pop it out of the freezer on hectic mornings for a quick bite.
• Dessert-for-breakfast. You’ll enjoy something sweet but you won’t get a sugar high from it.

Recipe Ingredients

The blend of almond, tapioca, and coconut flour help keep the bread nice and fluffy. Scroll to the recipe card at the bottom of the post for exact amounts.

• Almond flour – If it tastes or smells stale, don’t use it and buy fresh almond flour. This is also called “almond meal”.
• Tapioca flour – You can also swap it for rice flour.
• Coconut flour – Sieve it if it has any lumps.
• Baking powder – Always check the expiration date before adding it in to make sure the bread will rise.
• Salt – Kosher salt is best.
• Butter – I prefer unsalted butter. Skip the salt in the rest of the recipe if you use salted butter.
• Maple syrup – Agave nectar and raw honey work too.
• Eggs – You can use liquid eggs for this.
• Sour cream – Unsweetened plain Greek yogurt or coconut cream is a great swap.
• Almond extract – Feel free to use vanilla extract.
• Lemon zest – Go for orange zest if you prefer.
• Strawberries – Use fresh or frozen (thawed and drained).
• Powdered sugar – This is also called “confectioners’ sugar” or “icing sugar”.

How To Make Strawberry Bread

This recipe is so easy that if you don’t have a hand-mixer you can use a whisk. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 325F. Grease a 9×5″ loaf pan with cooking spray and set it aside.
• Mix the dry ingredients. Whisk the flours, baking powder, and salt in a large bowl. Set them aside.
• Prep the wet mixture. Beat the butter and maple syrup with a hand-mixer for about 3 minutes. Add the eggs one at a time, the almond extract, and zest.

• Combine them. Slowly add the dry ingredients and sour cream into the wet ingredients until just combined. Use a wooden spatula to gently fold in the strawberries.
• Bake it. Pour the batter into the prepared loaf pan. Pop it into the oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.
• Serve. Remove the cake from the oven and let it cool in the pan for 20 minutes. Set it on a wire rack until completely cooled. Dust with powdered sugar, slice, and enjoy!

Tips & Variations

Want to pack your fluffy strawberry bread with more morning goodness? Add matcha powder and vanilla protein powder.

• More add-ins. Stir 1/4-1/2 cup shredded coconut, dried cranberries, or chopped pecans into the batter for more flavor and texture.
• Make it a white chocolate-strawberry loaf. Mix 1/4 cup white chocolate chips or finely-chopped white chocolate into the batter for a sweeter, chocolatey loaf.
• Turn it into a strawberry-matcha loaf. Add 1/2 tablespoon matcha powder into the dry ingredients for a matcha-vanilla batter that’ll pair beautifully with the strawberries.
• Bake muffins. Pour the batter into a greased muffin tray until the cavities are 3/4s full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Prevent sticking. Line the bottom and/or sides of the loaf pan with parchment paper to prevent sticking. It’s also great for easy clean-up. Don’t use foil.
• Make it a protein loaf. Add 1 scoop vanilla protein powder into the dry ingredients. Stir 2-3 tablespoons milk or almond milk into the batter to adjust its consistency. Bake as usual.

Serving Suggestions

This sweet strawberry bread is great with a glass of milk, a cup of tea, or your favorite coffee. I love it with my Iced Coffee or Pumpkin Cream Cold Brew. Matcha, Maca Latte, and Golden Maca Latte are other morning drink options. If you prefer something fruity, try my Strawberry Superfood Smoothie or Coffee Banana Breakfast Smoothie.

Proper Storage

I always make two loaves, one for enjoying right away and a second one to freeze for later.

• Counter: Place it in a paper bag for up to 2 days. This method isn’t recommended if you live in a high-humidity area.
• Fridge: Store it in an airtight container for up to 5 days. Keep it away from strong smelling foods like onions and chilis. Set it on the counter for 5-10 minutes before digging in.
• Freezer: Wrap it whole or sliced in plastic wrap. Transfer it to a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for 20-25 minutes.

More Strawberry Recipes To Try

• Strawberry Chocolate Paleo Cake
• Strawberry Watermelon Granita
• Gluten Free Strawberry Muffins
• Strawberry Margarita
• Strawberry Pineapple Protein Smoothie Bowl 

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Strawberry Bread

This fluffy, sour cream-strawberry bread recipe with sweet maple syrup is an easy breakfast option with your favorite coffee.

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword strawberry bread, strawberry bread recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 slices

Author Amy

Ingredients

• 1 cup almond flour
• 2/3 cup tapioca flour
• 1/3 cup coconut flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 8 tablespoons unsalted butter room temperature
• 3/4 cup pure maple syrup
• 2 large eggs room temperature
• 2 tablespoons sour cream
• ½ teaspoon almond extract
• 1 tablespoon zest from ½ lemon
• 1 cup strawberries hulled, cut in half and quartered
• Powdered sugar for dusting

Instructions

• Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.
• In a medium bowl, whisk together the flours, baking powder, and salt. Set aside.
• In a large bowl, using an electric mixer, mix the butter, and maple syrup about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the and almond extract and lemon zest until blended. Add in the flour mix and sour cream. Fold in the cut strawberries.
• Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
• Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. Dust with powdered sugar

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

This juicy BBQ chicken recipe with spicy black pepper will have you firing up the grill all summer long. The sweet, caramelized sauce grill marks add the perfect amount of smokiness to every bite!

Why This Is The Best BBQ Chicken Recipe

If you love grilled chicken but don’t want to spend all day in the kitchen, this smokey BBQ chicken recipe is for you.

• Effortless. You can cook multiple pieces of this grilled chicken at the same time.
• Perfect for summer. Nothing screams “summer” quite like homemade barbecued chicken with grill marks.
• Freezer-friendly. Always keep a batch in the freezer for hectic weeknights when you don’t have time to cook.
• Great for meal-preps. Pair it with a fresh salad, grilled veggies, or fluffy quinoa for a hearty meal.

What You’ll Need

You only need 5 ingredients to make this sweet-and-savory BBQ chicken recipe. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Chicken breasts – Make sure they’re more or less the same thickness, about 1/2″.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Barbecue sauce – Add your favorite.
• Water – It must be filtered water because it’ll release steam that helps cook the chicken.

Can I Use Other Cuts Of Chicken?

Of course! Feel free to use chicken thighs and leg-quarters as well. They can even be skin-on and bone-on pieces. If so, make sure to bake them for 2 hours or until the internal temperature is 165F.

How To Make BBQ Chicken

The water pan will create steam to help keep the chicken nice and juicy. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 225F. Grease a cooking rack with cooking spray. Fill a broiler pan (or large cake pan) with 1 cup water. Place the pan with water in the oven.
• Season the chicken. Generously sprinkle the chicken with salt and pepper on all sides.

• Bake it. Arrange the chicken on the cooking rack. Place it over the pan with water in the oven. Bake until no longer pink in the center.
• Add BBQ sauce. Set the grill to medium-high. Brush the chicken with BBQ sauce on both sides. Grill it for 4-5 minutes, flip it over, and cook for another 4-5 minutes.
• Serve. Remove the chicken from the grill. Let it rest for 5 minutes before slicing. Serve and enjoy!

Tips For Success

You can turn this BBQ chicken recipe into a spicy dinner or a Tex-Mex bowl-style meal with tender beans and creamy avocado.

• Make bowls. Use the leftovers to make bowl-style dinners with red Mexican rice, black beans, sweet corn, crumbled bacon, or diced avocado.
• Add spices. Whisk 1/2 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon dried oregano or parsley in a small bowl. Sprinkle the mixture over the chicken on all sides before cooking for more depth.
• Marinate it. Place the chicken in a large Ziploc bag with 1 cup freshly-squeezed orange juice, 2 cups water, 1 tablespoon minced garlic, 1 tablespoon raw honey, 1/4 sliced jalapeño, and a handful of fresh cilantro. Seal the bag and shake well. Refrigerate overnight. Discard the marinade the next day and prepare the recipe as usual.
• Swap the protein. Use boneless, skinless turkey breasts instead of chicken for an easy variation.
• Make it spicy. Change the BBQ sauce for Frank’s Hot Sauce if you prefer a spicy chicken dinner.

Serving Suggestions

This grilled BBQ chicken recipe is an easy cookout dinner. I love serving it with my Southwestern Blue Quinoa Salad or Black Bean Quinoa Salad. If you want all-veggie side options, try my Tomato Cucumber Salad or Grilled Vegetable Plate. My Grilled Corn is another cookout classic. For a soupy side, go for my Baked Sweet Potato Soup or Potato Leek Soup.

Proper Storage

Don’t leave the leftovers out for more than 30 minutes after cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 3 days.
• Freezer: Spread the chicken on a baking sheet and freeze for one hour or until firm. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave for up to a minute or until warm.

More Chicken Recipes To Try

• Monte Cristo Skillet Chicken Recipe
• Stuffed Chicken Breast
• Chicken on a Stick
• Instant Pot Teriyaki Chicken
• Sheet Pan Chicken Fajita Bowls

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BBQ Chicken Recipe

This juicy, grilled BBQ chicken recipe is coated in your favorite barbecue sauce for a sweet-and-savory cookout dinner.

Course Dinner

Cuisine American

Keyword barbecue chicken, bbq chicken, bbq chicken recipe

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Author Amy Stafford

Ingredients

• 3 pounds boneless skinless chicken breasts
• Kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup barbecue sauce
• Water

Instructions

• Preheat oven 225° F.
• Line a rimmed baking sheet or broiler pan with foil for easy clean up.
• Spray a broiler pan rack or cooking rack with non stick organic spray.
• Fill bottom pan with 1 cup of water.
• Place rack pan over pan.
• Line up chicken breasts on rack pan and sprinkle with salt & pepper.
• Place in oven for 1 hour for tenders 1 1/2 hours for large chicken breasts.
• Heat grill to medium high heat.
• Coat chicken breasts on both sides with barbecue sauce or franks hot sauce. You can brush on or dip chicken into sauce.
• Place chicken on grill and cook for 4-5 minutes and flip. Cook the other side for an additional 4-5 minutes. Enjoy!

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

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

These buttery breakfast muffins with parmesan and creamy cottage cheese are a comforting bite if you’re craving Salvadoran food. A sprinkle of earthy sesame seeds adds a lovely crunch!

Why You’ll Love This Recipe

If you want to explore Central American breakfast options to change things up a bit, these cheesy Salvadoran breakfast muffins are for you.

• Versatile. Add diced ham, smoked paprika, or sweet corn to the batter for more flavor and texture.
• Beginner-friendly. A mixer helps bring everything together with less effort in case you’re not an expert in the kitchen.
• Cheesy. There’s creamy cottage cheese and savory parmesan in every single bite.
• Great for freezing. Pop one out of the freezer for a last-minute treat on a lazy morning.

What Are Quesadilla Muffins?

Quesadilla muffins are a traditional Salvadoran street-food. They’re a type of cheesy pound cake made with rice flour and soft cheese. Quesadillas have a rich and buttery interior with a dense crumb. Most of them are sprinkled with crunchy sesame seeds right before baking for their signature look. Once golden, the muffins are served for breakfast with a cup of coffee or a glass of milk.

Ingredient Notes

Cottage cheese adds creamy richness to the batter while parmesan cheese adds a savory touch. Scroll to the recipe card at the bottom of the post for exact amounts.

• Gluten-free flour – Feel free to use rice flour.
• Baking powder – If it has any large lumps, sieve it.
• Salt – I prefer kosher salt.
• Butter – Skip the salt in the recipe if you use salted butter.
• Sugar – Granulated sugar or light brown sugar is best.
• Eggs – You can use liquid eggs for this. Avoid using egg whites only because the muffins will dry out quickly.
• Cottage cheese – Full-fat is best for more richness. Ricotta works too.
• Parmesan cheese – Try to use freshly grated cheese instead of the bottled kind.
• Sesame seeds – Go for black or white sesame seeds.

How to Make Quesadilla Muffins

They’re just like making your favorite muffins but with gluten-free flour. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease a muffin tin with butter or cooking spray and set it aside.
• Mix the dry ingredients. Whisk the flour, baking powder, and salt in a large bowl.

• Cream the butter. Add the butter to a separate bowl and beat it with a stand-mixer or hand-mixer. Gradually add the sugar and continue beating until light and fluffy. Scrape the sides of the bowl occasionally to make sure everything’s well combined.
• Add more wet ingredients. Beat in one egg at a time until smooth. Then add the cottage cheese and mix it in as well.
• Fold the mixtures. Pour in the dry ingredients and beat them into the wet mixture until the batter is smooth. If you don’t want to use the mixer for this, use a wooden or silicone spatula.

• Fill the tray. Pour batter into the cavities until 4/5s full. Sprinkle sesame seeds on top.
• Bake them. Pop the tray into the oven for 15-20 minutes. Remove them from the oven, let them cool for 10 minutes, and enjoy!

Variation Ideas

I love adding bacon and ham to these breakfast muffins when I want to switch things up.

• Add veggies. Mix in 1/4 cup sweet corn, diced carrots, or baby spinach into the batter for a savory breakfast muffin recipe.
• Add crunch. Fold in 1/2 cup crumbled bacon or chopped pork rinds for some crunch.
• Use spices. Add 3 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon dried oregano or parsley for more depth.
• Add protein. Stir 1/2 cup diced ham, chicken, or turkey into the batter for a heartier bite.

Tips for Success

You don’t need to be an expert-level baker to nail these tender breakfast muffins with hints of savory parmesan.

• Make them crispy. Place a pan over medium heat with 2 teaspoons oil. Add the muffins and toast them for 2-3 minutes per side or until slightly crispy on the outside for extra texture.
• Stay in the middle. Never bake in the lowest or top oven rack. The bottom rack will burn the muffins because the heat is too direct, whereas the top one will leave them under-baked because it’s the coolest section in the oven.
• Add liners. Use cupcake or silicone liners to line the muffin tray for easy clean-up.
• Don’t open it. Once the muffins are in the oven, don’t open the oven door. Doing so decreases the internal temperature and affects the muffins’ final texture, resulting in a rubbery consistency.
• Use an oven thermometer. Sometimes ovens aren’t properly calibrated, which means their real internal temperature is different to the one you set it to. Prevent this by placing an oven thermometer in the middle rack and adjust as needed so that you’re baking at the right temperature.

How to Store and Reheat

Make sure they’re fully cooled before storing to prevent spoilage.

• Fridge: Place them in an airtight container for up to 5 days.
• Freezer: Transfer them to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20 minutes.
• To reheat them: Microwave them in 10-second increments until warm.

More Breakfast Ideas to Try

• Vanilla Protein Pancakes
• Egg White Bites
• Green Chicken Enchiladas
• Protein Pop Tarts

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Quesadilla Muffins (Salvadoran Breakfast Cake)

This buttery breakfast muffins recipe is packed with creamy cottage cheese and parmesan for a tender bite.

Course Breakfast, Breakfast/Brunch

Cuisine Central American, Salvadoran

Keyword best breakfast muffins, breakfast cakes, egg cake, quesadilla muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Amy

Ingredients

• 1 cup gluten free flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup butter softened
• 1/2 cup sugar
• 3 large eggs
• 1 cup all fat cottage cheese
• 1/2 cup grated parmesan
• sesame seeds to taste

Instructions

• Preheat the oven to 350F°.
• Meanwhile, whisk together the flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
• Next beat in the cottage cheese, cheese, and flour mixture until a smooth batter forms.
• Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
• Bake for 15-20 minutes. Let cool to room temperature and enjoy.

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

These lemon-blueberry ricotta muffins with crunchy almonds are an easy 20-minute baked treat. They’re so light and fluffy you’d never guess they’re gluten-free!

Why You’ll Love These Ricotta Muffins

Nothing will beat these freshly-baked ricotta muffins with sweet blueberries for a morning treat or an afternoon snack.

• Better than the local bakery. They’re super fluffy despite being gluten-free, and you can even add chewy cranberries to the batter.
• Breakfast and dessert. Dig in first thing in the morning with a glass of milk or in the afternoon with a cup of coffee.
• Gluten-free. Don’t worry if you or any of your guests are gluten-intolerant. Everyone will be able to enjoy them.
• Quick. These homemade muffins are ready in only 20 minutes!

Recipe Ingredients

Butter, eggs, and milky ricotta create a very rich and moist batter for perfectly fluffy blueberry-ricotta muffins. Scroll to the recipe card at the bottom of the post for exact amounts.

• Gluten-free flour – Use your favorite. Avoid almond or coconut flour because they’ll make the muffins very dense.
• Baking powder – Sieve it if it’s got any lumps.
• Baking soda – Don’t swap it for baking powder. Sieve it or press any lumps between your fingers to smooth it out.
• Salt – I prefer kosher salt.
• Sugar – Granulated sugar and light brown sugar are best.
• Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
• Lemon – You’ll need the zest and juice.
• Ricotta cheese – It must be whole-fat to prevent the batter from splitting.
• Egg – Liquid eggs are great for this.
• Almond extract – Feel free to use vanilla extract.
• Blueberries – You can use fresh or frozen (thawed).
• Almonds – I prefer them slivered, but you can also use chopped almonds.

How To Make Lemon Blueberry Almond Ricotta Muffins

They’re just like your favorite blueberry muffin box-mix but with creamy ricotta and tangy lemon juice. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F and line a muffin tray with cupcake liners. Set it aside.
• Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a large bowl.

• Cream the butter. Use hand-mixer to beat the butter, sugar, and lemon zest in a separate bowl until light and fluffy. If you see lumps of butter, it’s not softened enough. Beat in the ricotta, egg, lemon juice, and almond extract until smooth.

• Combine them. Gently fold the dry ingredients into the creamed butter until just-combined. Don’t over-mix. Fold the blueberries into the batter.
• Fill the liners. Pour batter into the liners until 3/4s full. Sprinkle them with almonds and the remaining sugar.
• Bake them. Pop the tray into the oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove them from the oven, let them cool for 10 minutes, and enjoy!

Tips & Variations

Orange zest, a berry mix, and shredded coconut are great ways to pack more flavor into these fruity ricotta muffins.

• Use a mix. Swap the blueberries for your favorite berry mix for more natural sweetness and extra fruitiness.
• Make them orange muffins. Skip the lemon juice and zest. Use orange juice and zest instead for an orange-blueberry ricotta muffins variation.
• More add-ins. Stir 1/4-1/2 cup shredded coconut, dried cranberries, or mini chocolate chips into the batter for more texture and flavor.
• Stay away from the bottom. Even if you’re in a rush, placing the muffin tray on the bottom oven rack won’t bake them any faster. In fact, they’ll only burn there because the heat is too strong and direct.
• Cover them. If the tops of the muffins begin to brown too much, cover the muffin tray with aluminum foil for the remainder of the baking time to prevent burning.
• Leave it shut. Once the muffins are in the oven, don’t open the oven door until they’re ready. Every time you open the oven, the temperature drops, affecting baking time and the muffins’ final texture. Leave the oven alone to prevent rubbery, dense muffins.

Serving Suggestions

These lemon-blueberry ricotta muffins are an easy breakfast or afternoon dessert. Enjoy them with a glass of milk, a cup of tea, or your favorite coffee. Try them with my Pumpkin Cream Cold Brew or Iced Coffee. I also love them with my Golden Maca Latte. For a breakfast smoothie option, go for my Banana Protein Smoothie or Blueberry Superfood Smoothie.

Proper Storage

Muffins need to be completely cooled before using any storage method to prevent spoilage.

• Counter: Place them in an airtight container for up to 2 days. This method isn’t recommended if you live in a high-humidity area.
• Fridge: Store them in an airtight container for up to 5 days. Keep them away from strong-smelling foods like onions to prevent the transfer of odors.
• Freezer: Wrap each muffin in plastic wrap. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-25 minutes.

More Muffin Recipes To Try

• Gluten Free Strawberry Muffins
• Bread Pudding Muffins
• Lemon Raspberry Muffins
• Blueberry Protein Muffins

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Lemon Blueberry Almond Ricotta Muffins

This light and fluffy ricotta muffins recipe with lemon juice, sweet blueberries, and crunchy almonds is an easy 20-minute dessert.

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword blueberry ricotta muffins, lemon ricotta muffins, ricotta muffins

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Author Amy

Ingredients

• 2 cups gluten free flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
• 1/2 cup unsalted butter room temperature
• 1 tablespoon finely grated lemon zest from 2 lemons
• 1 cup whole-milk ricotta cheese
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon almond extract
• 1 cup blueberries
• 1/3 cup thinly sliced almonds

Instructions

• Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
• Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract.
• Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Add blueberries and gently stir into batter.
• Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes.
• Cool slightly. Serve!

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

This chickpea bruschetta recipe with basil pesto on toasty sourdough bread is a refreshing summer appetizer. A squeeze of lemon juice and salty olives add loads of tangy brightness!

Why You’ll Love This Vegetarian Bruschetta

This vegetarian chickpea bruschetta recipe with homemade herby lemon dressing will be your go-to appetizer for the summer.

• Mediterranean vibes. A light lemon dressing, creamy chickpeas, basil pesto, and toasty sourdough come together in every bite for some Mediterranean flair.
• Great for gatherings. Double this recipe as needed and even serve the bread on the side so everyone can make their own bruschetta.
• Quick. Everything comes together in only 20 minutes!
• Prep-friendly. Make the chickpea mixture and toast the bread in advance so all you have to do is assemble the bruschettas before your guests arrive.

Ingredient Notes

Lemon juice, zest, thyme, and spicy red pepper flakes create a light Mediterranean-style dressing for the chickpea mixture. Scroll to the recipe card at the bottom of the post for exact amounts.

• Sourdough bread – Leave the crust or remove it. It’s perfect either way.
• Olive oil – You can also use avocado oil.
• Lemon – You’ll need the juice and zest.
• Canned chickpeas – Homemade chickpeas are a great swap.
• Kalamata olives – Use your favorite kind of olives as long as they’re pitted.
• Thyme – Fresh thyme is best but dried works too.
• Red pepper flakes – Feel free to use cayenne pepper or chili oil.
• Salt – I prefer kosher salt.
• Pesto – Try my Fresh Basil Pesto or add your favorite.

How To Make Chickpea Bruschetta with Basil Pesto

Using canned chickpeas for the tangy olive-packed mixture is what makes this recipe so quick and convenient. Scroll to the bottom of the post for the full recipe card.

• Toast the bread. Slice the bread into even slices. Brush each slice with olive oil. Place them on a hot grill. Heat them until golden and toasty on both sides. You can also toast them in the oven at 400F for 10 minutes.

• Prep the chickpeas. Toss the chickpeas and the rest of the ingredients in a bowl until well combined. Set it aside.
• Assemble them. Spread each slice of bread with 1-2 tablespoons pesto. Add 1- 1 1/2 tablespoons of the chickpea mixture on top. Garnish with fresh thyme and more lemon juice. Serve immediately and enjoy!

Tips & Variations

Add tender lentils, sweet roasted peppers, or drizzle with creamy aioli if you want to take this chickpea bruschetta to the next level.

• Use store-bought bread. Pre-sliced, toasted bread is an easy way to reduce prep time for these bruschettas.
• Add more legumes. Add 1/4 cup cooked (and drained) lentils or cannellini beans to the mixture for more plant-based protein.
• More veggies. Mixing 1/2 cup diced roasted peppers, sautéed mushrooms, or spinach into the mixture are great ways to pack more flavor into each bite.
• Change the bread. Toasted baguettes, sliced ciabattas, and focaccia can be used instead of sourdough bread. Crispy pita bread works too.
• Serve separately. To prevent the bread from softening during your gatherings, serve the chickpea mixture in a bowl with the bread and pesto on the side. This way everyone can assemble their own bruschetta.
• Swap the spread. Sun-dried tomato pesto, ricotta, and tapenade are great swaps for basil pesto in this recipe.
• Add drizzles. Balsamic reduction, truffle oil, and aioli are perfect for adding a finishing touch to these appetizers.

Serving Suggestions

This herby chickpea bruschetta is a crowd-pleasing appetizer that’s perfect with a glass of red wine. Pair it with my Pepper Mushroom Onion Crostini or Air Fryer Eggplant Parmesan for other easy appetizer options. For main dishes, try Mediterranean-inspired recipes like my Monte Cristo Skillet Chicken or Pistachio Crusted Salmon. If you prefer red meat, go for my Bison Steak or Grilled Tri-Tip with Sicilian Herb Sauce.

Proper Storage

Don’t store the assembled bruschettas because the bread will soften too much.

• Counter: Toast the bread up to 2 days in advance and store it in an airtight container. Keep it away from direct heat and sunlight.
• Fridge: Store the chickpea mixture in an airtight container for up to 4 days.

More Easy Appetizers

• Sausage Crostini
• Loaded Sweet Potato Bites
• Turkey Apple Brie Bites
• Bison Burger Sliders
• Spicy Deviled Eggs

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Chickpea Bruschetta with Basil Pesto

This zesty chickpea bruschetta recipe with herby pesto and salty olives on toasty bread is a 20-minute summer appetizer.

Course Appetizer

Cuisine American, Mediterranean

Keyword chickpea bruschetta, chickpea bruschetta recipe

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Author Amy

Ingredients

• 1 baguette sourdough bread
• olive oil for brushing
• 1 tbsp freshly squeezed lemon juice to finish (or aged balsamic vinegar)
• Fresh thyme to finish
• Chickpeas:
• 1 15- oz can chickpeas strained and rinsed
• 1/2 cup pitted Kalamata olives finely chopped
• 1 tbsp good quality extra-virgin olive oil
• 2 tsp freshly squeezed lemon juice
• 1 tsp freshly grated lemon zest
• 1 tsp fresh thyme leaves
• 1/2-1 tsp crushed red pepper flakes
• kosher salt to taste
• Pesto for spreading

Instructions

• Slice the bread into even slices, may be cut in half for portion.
• Brush each slice with olive oil and place on a hot grill to achieve great char marks.
• Drain your beans and then roll them in paper towels to dry, some skins may come off, this is okay. Combine all beans and rest of the ingredients in a medium bowl and toss to combine. Taste for seasoning and add salt, if needed.
• Spread 1-2 tbsp. of pesto on each slice of bread and top with a spoonful of chickpeas. Garnish with fresh thyme and a squeeze of fresh lemon juice.

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

This juicy grilled chicken with sweet-and-savory Asian BBQ glaze is an easy cookout dinner. Lots of umami oyster sauce and roasted garlic really take it to the next level!

Why You’ll Love This Grilled Chicken Recipe

If you’re tired of regular BBQ chicken, this grilled chicken with onion-soy sauce glaze will be your new favorite recipe for the summer.

• Great for cookouts. You’ll be firing up the grill all summer long to make this sweet oyster sauce-glazed grilled chicken.
• Better than store-bought. This homemade BBQ sauce doesn’t have any excess sodium or processed sugars, making it way better than what you can buy at the store.
• Perfect for meal preps. Make 2 batches, one to enjoy during the week and another to freeze for later.
• Asian-inspired. All you need is garlic, oyster sauce, and salty soy sauce for some beautiful Asian flair.

What You’ll Need

Sauteed onions and oyster sauce add natural sweetness to the BBQ sauce. Scroll to the recipe card at the bottom of the post for exact amounts.

• Garlic – It must be fresh garlic.
• Black pepper – Freshly-cracked black pepper is best.
• Onion – I prefer white or yellow onion for this.
• Vegetable oil – Corn, canola, and peanut oil work too.
• Oyster sauce – Try to use regular oyster sauce and not Thai oyster sauce.
• Soy sauce – Go for low-sodium soy sauce.
• Water – Veggie or chicken stock are great swaps.
• White wine vinegar – You can also use rice vinegar.
• Chicken – Boneless, skinless chicken breasts and wings are best for this.

Can I Use Other Cuts Of Chicken?

Absolutely! You can also use chicken thighs or leg-quarters if you prefer. These cuts can even be skin-on, just add 1-2 minutes to the cooking time per side.

How To Make Grilled Chicken With Asian BBQ Sauce

You won’t buy store-bought BBQ sauce again after seeing how easy this homemade version is. Scroll to the bottom of the post for the full recipe card.

• Roast the garlic. Preheat the oven to 350F. Drizzle the garlic with a teaspoon of olive oil. Wrap it in foil and bake for 30 minutes, or until soft. Remove it from the oven. Let them cool for 10-15 minutes and then squeeze out the garlic into a small bowl.

• Cook the onion. Heat oil in a skillet over medium heat. Add the onion and sautée it for 10 minutes, or until caramelized.
• Make the sauce. Pour the oyster sauce, black pepper, and roasted garlic into the skillet. Stir well and cook for 1 minute. Add soy sauce, water, and vinegar. Continue cooking, stirring continuously until thickened. Remove it from the heat and let it cool for 5 minutes. Blend until smooth. Set it aside.

• Season the chicken. Set the grill to medium-high heat. Sprinkle the chicken with salt and pepper on all sides.
• Grill it. Set the chicken on the grill and cook it for 7 minutes. Flip it and cook for another 7 minutes. Reduce the heat to medium. Generously brush sauce over the chicken. Flip it over and brush with more sauce. Cook for another 2 minutes. Serve and enjoy!

Tips & Variations

Switch things up with your grilled chicken by adding tangy red curry paste or fruity coconut sugar into the marinade.

• Make it spicy. Add 1/4-1/2 teaspoon chili oil or red pepper flakes to the sauce for more heat. For more Asian flair, add 1/2 tablespoon Korean Gochujang chili paste instead.
• Add Thai flair. Mix 3 teaspoons tablespoon finely chopped ginger, 1/2 tablespoon red curry paste, and 1/2 tablespoon lemongrass paste (or finely chopped lemongrass) into the marinade for fragrant Thai vibes.
• Swap the protein. Use large shrimp or pork chops instead of chicken for easy variations of this recipe. Grill the shrimp until slightly curled and pink on the outside. The pork should be cooked for 4-5 minutes per side or until no longer pink on the inside.
• Make it sweet-and-savory. Stir 1 teaspoon raw honey, coconut sugar, or agave nectar into the sauce at a time until sweetened to taste for the perfect sweet-and-savory bite.
• Leave the skin on. If you prefer your chicken with the skin on, make sure to grill each piece until the skin’s golden and crispy.

Serving Suggestions

This Asian-style grilled chicken is an easy dinner option. Serve it with steamed rice or Shrimp Fried Rice for a take-out style meal. My Soba Noodle Salad with Shrimp is another great side. For veggie sides, try my Grilled Vegetable Plate or Tomato Cucumber Salad. If you prefer a warm soup, go for my Beef Pho Noodle Soup or Mushroom Soup.

Proper Storage

Make sure to store the chicken within 30 minutes of cooking to prevent spoilage.

• Fridge: Store it in an airtight container for up to 3 days.
• Freezer: Transfer the chicken to freezer bags in serving-size portions. Thaw overnight in the fridge and reheat as usual.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave in 20-second increments. You can also heat it in a pan (covered) over medium-high heat for 7-8 minutes.

More Easy Chicken Recipes

• Air Fryer Chicken Meatballs
• Instant Pot Teriyaki Chicken
• Orange Chicken
• Sheet Pan Chicken Cauliflower
• Gluten Free Chicken Tostadas

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Grilled Chicken with Asian Barbecue Sauce

This perfectly juicy grilled chicken recipe with homemade sweet-and-savory sauce is an easy Asian-style dinner.

Course Dinner, Lunch

Cuisine Asian

Keyword bbq sauce grilled chicken, grilled chicken, grilled chicken recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 6 garlic cloves unpeeled
• 1 ½ teaspoons black pepper
• 1 onion coarsely chopped
• 1 ½ tablespoons vegetable oil
• ½ cup oyster sauce
• 3 tablespoons soy sauce
• 1/2 cup water
• ¼ cup white wine vinegar
• 4 boneless skinless chicken breasts or 1 1/2 pound of chicken wings

Instructions

Sauce:

• Preheat the oven to 350 degrees.
• Wrap the garlic cloves in foil with a teaspoon of olive oil and bake for about 30 minutes, until soft. (I roasted a whole head of garlic and kept the extra cloves for bread and sauces throughout the week).
• Squeeze cloves out of skin into a small bowl.
• Heat oil in a medium skillet over medium heat. Add onion and cook covered for about 10 minutes. Stir occasionally until caramelized.
• Add Oyster sauce, pepper and 6 cloves of garlic to pan and cook a minute or two.
• Add soy sauce and cook for two minutes.
• Add water and vinegar and allow to boil and cook till sauce is thick. About five minutes.
• Remove from heat and let cool about 5 minutes. Add to blender and puree for about 30 seconds.
• Store sauce in a Ball Jar. Pour desired amount to use in separate bowl when you glaze chicken.

Chicken:

• Place chicken on plate and lightly sprinkle with salt and pepper.
• Heat grill to medium-high heat.
• Grill chicken for 7 minutes and flip.
• Cook for additional 7 minutes.
• Lower grill heat to medium. Add sauce to completely cover chicken, turn and cover both sides.
• Cook for 2 minutes more.
• Remove and enjoy

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

For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups.  Why?  They are so good!

I ran in the Flying Pig Marathon yesterday as part of a relay team.  I had not run more than a mile in over six months, and my leg of the relay was just shy of six miles.

Let me just say… I am so dang sore. Ain’t nobody’s fault but my own.  About two miles in the realization hit that “yea this is going to hurt when I am done”.  Though it was a tough run, it was a beautiful run.  As I was running along with hundreds of people around me, running, cheering, handing out water, I thought to myself, what a wonderful experience.  The sky was clear blue, the temperature was cool, and I was surrounded by happiness and encouragement.  It really was uplifting.  I haven’t run in an organized race in several years, and I forgot the wonderfulness of the experience.

I would highly recommend experiencing it for yourself you haven’t had the honor. As a walker, 5k, 10k, half or whole being part of such a great experience is something I wish for all of you.

After running in a race I always want coffee and breakfast after. A good gooey egg, with a crusty bread kind of breakfast, and this breakfast is that.

I think everyone loves a delicious breakfast.  You know what everyone loves more? A delicious breakfast that is easy to put together.

This breakfast is delicious, fabulous if you have a crusty slice of bread to dip in and crunch on.

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Baked Egg Ricotta Cups

For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups. Why? They are so good! Soft eggs over a zesty ricotta cheese mixture will fill you up with the energy you need to start your day!

Course Breakfast

Cuisine American

Keyword baked eggs recipe, eggs and ricotta, ricotta egg bake

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy

Ingredients

• 4 tablespoons extra virgin olive oil {divided} + more for greasing ramekin
• 1/2 cup ricotta cheese
• 1 garlic clove minced
• 1-2 tablespoon fresh thyme leaves
• 1 teaspoon lemon zest from organic lemon
• 1 teaspoon chopped parsley
• 1/2 cup chopped kale stems removed
• 4 eggs
• Pinch of sea salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes more if you like it spicy

Instructions

• Preheat oven to 350°.
• Lightly grease two 4 1/2" ramekins with olive oil. Place ramekins on rimmed baking sheet.
• In a medium bowl stir till combined, 2 tablespoons extra virgin olive oil, ricotta, garlic, thyme leaves, lemon zest, parsley, and kale.
• Divide mixture evenly among two ramekins.
• Carefully crack two eggs on top of each prepared ramekin.
• Evenly drizzle the top of eggs with remaining 2 tablespoons of extra virgin olive oil, a sprinkle of sea salt, black pepper, and red pepper flakes.
• Place baking sheet with ramekins in oven and bake for 12-15 minutes or until the whites of eggs have set, but yolks are still soft.
• Serve immediately with a crusty toasted bread.

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

These asparagus tartlets with lemon-parmesan custard filling are an easy way to kickstart the summer brunch season. They’re buttery, perfectly creamy, and look spectacular with a drizzle of olive oil for the finishing touch.

Why You’ll Love This Recipe

These ricotta asparagus-lemon tartlets will be your go-to recipe for any upcoming summer brunches.

• Fancy but easy. They look super impressive with their homemade crust and creamy filling, but they’re actually quite simple to throw together.
• Great for brunch. Individual asparagus tarts are a must on any spring and summer brunch menu.
• Versatile. Add juicy cherry tomatoes, herby parsley, or a pesto drizzle for more flavor.
• Prep-friendly. Make the dough or tarts in advance to reduce prep time on the weekend.

Ingredient Notes

Lemon zest adds lovely citrus notes to the filling without going overboard with tartness. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Crust

• All-purpose flour – Whole-wheat flour works too but it’ll give the tarts an earthy flavor.
• Salt – Kosher salt is best.
• Sugar – I prefer granulated sugar or light brown sugar.
• Butter – Skip the salt for the crust if you use salted butter.
• Water – It needs to be ice-cold for a flaky crust.

For the Filling

• Ricotta – You can also use full-fat cottage cheese.
• Heavy cream – Half-and-half is a great swap.
• Eggs – Go for liquid eggs if that’s what you’ve got on hand.
• Lemon – Fresh lemon zest is best.
• Parmesan – I prefer freshly grated cheese over the bottled kind.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Asparagus – Thin asparagus stalks are best. Avoid canned ones because they absorb lots of tang from the brine.
• Olive oil – You can also use avocado oil.

How to Make Asparagus Egg Tartlets

Don’t over-work the dough for the crust because it can make the tarts very chewy and rubbery. Scroll to the bottom of the post for the full recipe card for these asparagus tartlets.

Make the Crust

• Prep the mixture. Combine the flour, sugar, and salt in the food processor. Add the butter and pulse repeatedly until you get a coarse, sandy mixture. Slowly pour in water as you continue to pulse until a loose dough comes together. It shouldn’t be wet or sticky.
• Let it rest. Remove the dough from the food processor and gently knead it into a thick disc. Cover it with plastic wrap and refrigerate it for 30 minutes.

• Roll it. Preheat the oven to 400F. Remove the dough from the fridge and roll it out to 1/4″ thickness. Cut it into circles so they fit the individual tart pans. Press each circle into a tart pan until completely covered. Poke the bottoms with a fork 2-3 times.
• Bake it. Pop the tart crusts into the oven for 5 minutes.

Make the Filling

• Prep the mixture. Except for the asparagus and olive oil, whisk all of the filling ingredients in a bowl until smooth.
• Fill the tarts. Remove the crust shells from the oven and let them cool for 5-10 minutes. Pour filling into each shell. Top with asparagus.
• Bake them. Pop the tarts into the oven for 10 minutes or until the filling sets. Remove it from the oven and sprinkle with extra parmesan. Drizzle with olive oil, serve, and enjoy!

Variation Ideas

Dried herbs and sautéed veggies are great ways to pack these savory asparagus tartlets with more flavor.

• More veggies. Add a combination of sautéed mushrooms, spinach, or halved cherry tomatoes as well as the asparagus to the tarts.
• Use spices. Add 2 teaspoons garlic powder, 1 teaspoon dried parsley, 1/4 teaspoon paprika, and 1/4 teaspoon dried dill into the filling for more depth.
• More drizzles. Basil pesto, chili oil, and Feta Aioli are great ways to add more flavor to every bite.

Tips for Success

Making the buttery dough in advance will save you lots of time on Sunday morning when you’re prepping everything for brunch.

• Use store-bought. Prepare the tart shells with store-bought puff pastry or crescent rolls if you want to save time. Bake the shells according to package instructions. Remove the tarts from the oven when the filling sets.
• Stay in the middle. Avoid baking the tarts in the lowest or top oven racks because they’ll turn out burnt or raw. Always bake in the center rack, even if you have to bake in batches.
• Prep ahead. Make the dough 1-2 days in advance so you all you need to do is roll it out when you decide to bake the tarts.
• Watch the oven. Don’t let the tarts over-bake because the filling will split and separate. It’s not the end of the world if it happens, but the filling will be dry.

Serving Suggestions

These creamy asparagus tartlets are a great weekend brunch option. Serve them with Paleo Egg Cups or my Cauliflower Avocado Egg Bowl. If you prefer toast options, try my Tomato Avocado Toast or Avocado Toast with Egg. For drink ideas, make my Iced Coffee or Golden Maca Latte.

How to Store and Reheat Extras

These asparagus tartlets are best the day they’re made for the crispiest crust.

• Fridge: Place them in an airtight container for up to 3 days.
• To reheat them: Microwave them in 15-second increments until warm. You can also use the oven at 350F for 10-15 minutes.

More Brunch Recipes to Try

• Baked Egg Ricotta Thyme Cups
• Salmon Toast
• Gluten Free Lemon Poppyseed Muffins
• Leek Mushroom Egg White Frittata

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Asparagus Lemon Egg Tartlets

This asparagus tartlets recipe with zesty parmesan custard and buttery crust is an easy way to impress guests for brunch.

Course Breakfast/Brunch, Brunch

Cuisine American, French

Keyword asparagus tarlets, egg tartlets, egg tartlets recipe

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 8

Author Amy Stafford

Ingredients

Pate Brisee: complete post with how to video click (here)

• 2½ cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon sugar
• 1 cup 2 sticks unsalted butter, chilled and cut into small pieces
• ¼ to ½ cup ice cold water

Filling

• 2 cups fresh ricotta
• 2 tablespoons heavy cream
• 2 eggs lightly beaten
• zest of 1 lemon
• ¼ cup Parmesan cheese+ more to sprinkle
• salt & pepper to taste
• 6 spears pencil asparagus cut into thirds
• olive oil to drizzle

Instructions

Pate Brisee:

• In the bowl of a food processor, combine flour, sugar and salt; pulse to combine.
• Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
• With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
• Do not process more than 30 seconds.
• Turn out onto a lightly floured surface and knead into a disc.
• Cover with plastic wrap and place in the fridge for 30 minutes.
• Preheat the oven to 400°F.
• Remove pastry from the fridge and roll out.
• Cut the dough into circles sized to fit individual tart pans.
• Line the pans with the dough and prick the bottoms.
• Bake for 5 minutes.

Filling:

• To make the filling, place the ricotta, cream, eggs, and lemon zest in a bowl and whisk together.
• Add the Parmesan and combine.
• Season with salt and pepper.
• Remove the tart shells from the oven and divide the custard filling between them.
• Top with the asparagus.
• Bake for 10 minutes until set.
• Remove from the oven and sprinkle with Parmesan.
• Finish with a drizzle of olive oil.

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

These cinnamon-spiced blueberry protein muffins with orange zest will be your new favorite breakfast. Naturally sweetened to prevent sugar-highs in the morning, they’re a perfect on-the-go bite with subtle hints of fruitiness.

Easy Blueberry Protein Muffins

If you love dessert-like breakfasts, these freshly baked blueberry muffins are for you. They’ll fill your kitchen with a zesty, cinnamon-packed aroma. Sweetened with bananas, honey, and applesauce, they’ll also pack your mornings with fruity energy. A bit of creamy yogurt and vanilla protein powder help keep you full too. Ready in 28 minutes, these fluffy muffins are a quick and easy morning bite.

Why You’ll Love These High Protein Blueberry Muffins

These easy blueberry protein muffins are a great excuse to have dessert for breakfast.

• No processed sugars. There’s no need for granulated or processed sugars in this recipe.
• Fruity. Plump blueberries, applesauce, and bananas add natural sweetness and a bit of tartness.
• Great for on-the-go. Pop the muffins into Ziploc bag on your way out for an easy on-the-go breakfast.
• Better than the bakery. Make a chocolate batter, add matcha, or crunchy shredded coconut for more flavor.

Recipe Ingredients

Applesauce, mashed bananas, and honey are used as natural sweeteners for the batter. Scroll to the recipe card at the bottom of the post for exact amounts.

• Oatmeal flour – Make your own by processing quick oats until super fine.
• Almond flour – Don’t swap it for coconut flour or any other plant-based flour because the muffins’ texture will change.
• Egg whites – Carton egg whites can be used here.
• Greek yogurt – Plain unsweetened yogurt works too.
• Applesauce – Make sure it’s unsweetened.
• Honey – Maple syrup and agave nectar are great swaps.
• Vanilla extract – You can use almond extract instead.
• Bananas – Ripe bananas are best for this.
• Vanilla protein powder – It can be whey or plant-based.
• Cinnamon – Feel free to use ground nutmeg.
• Baking powder – Make sure it hasn’t expired before adding it in.
• Baking soda – Sieve it if it’s clumped together.
• Zest – Orange or lemon zest both work.
• Blueberries – Use fresh or frozen (thawed).

How To Make Blueberry Protein Muffins

They’re as easy as making a box-mix. Just mix and bake! Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the oven. Preheat the oven to 350F. Fill the muffin tray with liners and grease lightly with cooking spray. Don’t add too much because the muffins will turn out oily.

• Mix the wet ingredients. Combine the egg whites, yogurt, applesauce, honey, vanilla extract, and mashed banana in a large bowl until smooth.
• Combine the dry ingredients. Whisk the oatmeal flour, almond flour, protein powder, cinnamon, baking powder, baking soda, and zest in a separate bowl.

• Make the batter. Gently fold the dry ingredients into the wet mixture until just combined.
• Fill the tray. Add batter to each liner until 3/4s full. Top each one with 8 blueberries, without pushing them into the batter. They’ll begin to sink once in the oven.
• Bake them. Pop the tray into the oven for 20 minutes. Remove the muffins from the oven once a toothpick inserted in the center comes out clean. Let them cool for 10-15 minutes. Serve and enjoy!

Tips & Variations

These blueberry protein muffins with sweet bananas can easily beat your favorite bakery ones by adding pecans or earthy matcha.

• Use add-ins. Fold in 1/2 cup chopped pecans, walnuts, or shredded coconut into the batter for extra flavor and texture.
• Make them chocolatey. Swap the vanilla protein for a chocolate one and stir 1/2 cup mini chocolate chips into the batter for chocolatey, dessert-like muffins.
• Leave it alone. Once the muffins are in the oven, don’t open the oven door until they’re ready. Opening and closing the door changes the internal temperature and will affect the muffins’ texture, so they could turn out rubbery.
• Add matcha. Stir 1-2 tablespoons matcha powder into the dry ingredients for a blueberry-matcha muffin variation.
• Skip the liners. Grease the muffin tray with non-stick spray to reduce waste but also prevent the muffins from sticking. If you don’t want to take any chances, make parchment paper cutouts and place the circles along the bottom of each cavity in the tray.

Serving Suggestions

These fluffy blueberry protein muffins are an easy breakfast option. Enjoy them with your favorite coffee like my Iced Coffee or Pumpkin Cream Cold Brew. You can also pair them with Avocado Toast with Egg or Omelet Crepe Style for a heartier meal.

Proper Storage

Microwave them for 10-20 seconds for a freshly-baked feel again.

• Fridge: Place them in an airtight container for up to 5 days. Set them on the counter for 5-10 minutes before digging in.
• Freezer: Transfer them to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or set the muffins on the counter for 20-30 minutes.

More Muffin Recipes To Try

• Pumpkin Spice Protein Muffins
• Apple Pie Protein Muffins
• Lemon Raspberry Muffins
• Banana Protein Muffins

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Blueberry Protein Muffins

This naturally-sweetened blueberry protein muffins recipe with cinnamon and orange zest is a great on-the-go breakfast.

Course Breakfast, Dessert

Cuisine American

Keyword blueberry protein muffins, high protein blueberry muffins, protein blueberry muffins

Prep Time 8 minutes minutes

Cook Time 20 minutes minutes

Total Time 28 minutes minutes

Servings 12

Author Amy

Equipment

• Muffin Tin

Ingredients

• 1 cup oatmeal flour quick oats ground in food processor
• 1/4 cup almond flour
• 3 egg whites
• 1/2 cup Greek Yogurt
• 1 cup unsweetened applesauce
• 2 tablespoon honey
• 1 teaspoon vanilla extract
• 1 medium banana peeled and mashed
• 3 scoops Vanilla Whey Protein Powder
• 1 teaspoon cinnamon
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon orange zest or lemon zest
• 1 cup fresh organic blueberries or frozen blueberries

Instructions

• Preheat oven to 350°.
• Place liners in one muffin pan and lightly spray with organic baking spray.
• In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.
• In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest.
• Combine flour mix and egg mix together until smooth.
• Fill each tin 3/4 of the way full, spreading evenly.
• Place about 8 blueberries on top spreading evenly over top of each filled muffin batter. Do NOT push blueberries down into batter.
• Bake for 20 minutes.

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

This garlic-lemon marinated shrimp brochette recipe with sweet peppers and crunchy red onions is a quick lunch for the summer. Grill it until tender and charred for the perfect bite!

Easy Shrimp Brochette Recipe

With summer around the corner, this juicy shrimp brochette lunch is the perfect excuse to fire up the grill. You only need 10 minutes for the shrimp to absorb the tangy lemon marinade with hints of garlic and earthy paprika. Lots of fresh veggies add natural sweetness. Grill them to charred and toasty perfection at your next cookout and watch them disappear from the table one by one.

Why You’ll Love These Brochette Shrimp

These 20-minute grilled brochettes will be your new go-to lunch for summer cookouts.

• Beginner-friendly. You only need to marinate the shrimp, assemble the skewers, and grill them.
• Quick. They go from grill to table in only 20 minutes.
• Perfect for summer. Brochettes are an easy way to satisfy hungry guests at your upcoming cookouts.
• Sweet and savory. Sweet bell peppers and onions balance out the marinade’s tang and savoriness.

Recipe Ingredients

The garlic-lemon marinade adds tang and fragrance to every bite. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Shrimp – Medium or large shrimp are best. Avoid small ones because they overcook easily.
• Olive oil – Feel free to use avocado or vegetable oil.
• Garlic – Fresh garlic, garlic paste, and garlic powder all work.
• Lemon – Reduce the amount by half if you use lime juice.
• Paprika – Use mild or smoked paprika.
• Salt and pepper – I prefer kosher salt and freshly cracked black pepper.
• Bell pepper – It can be green, yellow, orange, or red.
• Red onion – Yellow and white onions are good swaps.

How To Make Shrimp Brochette

Set a timer on your phone to remind you when to flip the brochettes for the most buttery, plump shrimp. Scroll to the bottom of the post for the full recipe card.

• Marinate the shrimp. Mix the olive oil, garlic, lemon juice, paprika, salt, and pepper in a large bowl. Stir in the shrimp until completely coated. You can also use a add everything to a large Ziploc bag and shake well. Marinate the shrimp for 10 minutes.

• Make the brochettes. Set the grill to medium heat. Assemble each brochette by alternating shrimp, bell pepper, and onions in each soaked skewer.
• Grill them. Place the brochettes on the grill. Cook them for 3-4 minutes per side or until the shrimp are no longer translucent. It’s okay if they’re slightly charred.
• Serve. Remove them from the heat, let them cool for 5 minutes, and dig in!

Tips & Variations

From cooking them on the stove to using a coconut-lime marinade, there’s a version of this shrimp brochette recipe for everyone.

• Choose your shrimp. The shrimp need to be more or less the same size to ensure even cooking. If some are larger, then parts of your brochettes could turn out under-cooked.
• Use leftovers. Adding steamed broccoli, cauliflower, zucchini, and mushrooms to the skewers makes them extra hearty and helps you reduce food waste.
• Add a dipping sauce. Serve tahini, aioli, Sriracha mayo, or pesto on the side so you can dip the brochettes in it.
• Swap the flavor profiles. Use my Coconut Lime Grilled Shrimp or Spicy Grilled Shrimp marinades to infuse the shrimp with a different flavor.
• Buy pre-cleaned shrimp. Ask the fishmonger to peel, clean, and devein the shrimp for you. Some grocery stores sell pre-cleaned fresh or frozen shrimp as well.
• Stay indoors. If you don’t want to fire up the grill, you can cook the skewers on a griddle or skillet over medium-high heat. Cook as usual.
• Make it spicy. Add 1/4-1/2 teaspoon cayenne pepper, red pepper flakes, or chili oil to the marinade for a kick of heat.

Serving Suggestions

This shrimp brochette lunch with crunchy veggies is a light meal option for summer cookouts. Serve them with my Shirazi Salad, Tomato Cucumber Salad, or Lemon Quinoa Salad on the side. My Grilled Vegetable Plate and Grilled Corn are great too. If you’re craving comfort food, try my Creamy Mac and Cheese with Jalapeño and Corn.

Proper Storage

I love reheating leftovers for a quick lunch throughout the week.

• Fridge: Place them in an airtight container for up to 3 days.
• To reheat them: Microwave them in 20-second increments until warm. You can also reheat them in a pan (covered) over medium-high heat for 3-4 minutes per side.

More Easy Shrimp Recipes

• Spicy Grilled Shrimp
• Boom Boom Shrimp
• Salt and Pepper Shrimp
• Baked Shrimp with Tomato and Feta

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Shrimp Brochette

This shrimp brochette recipe with garlic-lemon marinade, sweet bell peppers, and spicy red onions is an easy 20-minute lunch.

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword brochette shrimp, shrimp brochette, shrimp brochettes

Prep Time 12 minutes minutes

Cook Time 8 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Author Amy

Ingredients

• 1 lb of shrimp peeled and deveined
• 1/4 cup of olive oil
• 2 cloves of garlic minced
• 1 lemon juiced
• 1 tsp of paprika
• Salt and pepper to taste
• 1 bell pepper cut into chunks
• 1 red onion cut into chunks
• Wooden skewers soaked in water for 30 minutes

Instructions

• In a bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and pepper. Mix well.
• Add the shrimp to the marinade and toss to coat. Let it marinate for at least 10 minutes.
• Preheat the grill to medium heat.
• Thread the marinated shrimp, bell pepper chunks, and red onion chunks onto the soaked wooden skewers.
• Grill the shrimp brochettes for about 3-4 minutes per side, or until the shrimp are cooked through and slightly charred.
• Serve hot and enjoy!

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