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 salsa-loaded, smokey turkey chili with two kinds of beans and sweet bell peppers is a comforting Tex-Mex dinner. Each bowl is topped with melty cheese and crunchy scallions for an explosion of savory flavors in every bite.

The Best Turkey Chili Recipe

Craving a hearty and comforting meal that warms you from the inside out? This freezer-friendly turkey chili is perfect for chilly nights! It’s packed with tomatoey salsa, tender celery, and onions. Don’t forget serranos and bell peppers for a bit of heat! Red kidney beans and pinto beans will also help fill you up. Simmered until thick and comforting, this chili is topped with melty cheese and fresh scallions right before serving for a true Tex-Mex bite.

Why You’ll Love This Easy Turkey Chili

You’ll be making this hearty turkey chili on repeat once the leaves start falling.

• Comforting. A bowl of freshly-made chili always hits the spot, especially on cold nights.
• Tex-Mex. The combination of sweet, smokey, and spicy flavors give this chili its Tex-Mex flair.
• Freezer-friendly. Reheat it whenever you need a quick pick-me-up dinner throughout the week.
• Hearty. You don’t need to serve this chili with anything else. It’s already loaded with tender beans, turkey, and fresh veggies.

Recipe Ingredients

Smokey cumin, creamy beans, and sweet tomatoes are just some of the ingredients that make this an authentic Tex-Mex chili. Scroll to the recipe card at the bottom of the post for exact amounts.

• Olive oil – Vegetable, corn, and canola oil are great swaps.
• Ground turkey – It needs to be completely thawed if it was frozen.
• Bell pepper – Add your favorite color of bell pepper or use sliced poblano peppers.
• Onion – White or yellow are best.
• Celery – Don’t worry if they’re not as crunchy anymore.
• Serrano – Jalapeños are a great swap.
• Garlic – I prefer fresh garlic, but garlic powder works too.
• Canned diced tomatoes – You can also use crushed tomatoes if you dice them slightly.
• Red kidney beans – Use homemade or store-bought.
• Pinto beans – Make sure they’re well rinsed and drained.
• Salsa – Add your favorite tomato-based salsa. It can be spicy or mild.
• Chili powder – Red pepper flakes are a good swap.
• Ground cumin – Feel free to use taco seasoning instead.
• Salt – Kosher salt is best.
• Cheese – Sharp cheddar and Monterey Jack are some of my favorite kinds. It needs to be melty.
• Scallions – This is an optional garnish.

How To Make Turkey Chili

The thicker this smokey turkey chili is, the more comforting it gets. Scroll to the bottom of the post for the full recipe card.

• Brown the turkey. Add the oil to a large pot over medium-high heat. Add the turkey and cook it for 6 minutes, or until browned. Use a wooden spatula to break up the meat into small chunks.

• Sautée the veggies. Stir in the bell peppers, celery, serrano, onion, and garlic. Cook for 8 minutes, or until tender. The onions should be completely softened and fragrant.
• Make it saucy. Mix in the tomatoes, beans, salsa, chili powder, cumin, and salt. Bring it to a boil and then reduce the heat and simmer it for 1 hour. You can skip the simmering but it helps the chili thicken. Remove it from the heat.
• Serve. Ladle the chili into serving bowls. Garnish with cheese and scallions. Serve and enjoy!

Tips & Variations

Skipping the simmering and adding leftover grilled veggies will help you dig in much faster.

• Swap the protein. Use ground chicken, beef, or pork instead of turkey for an easy variation.
• Add more garnishes. Top the chili with a dollop of sour cream, lime wedges, crumbled bacon, or queso fresco for more Tex-Mex flair.
• Use leftovers. Dice my Grilled Vegetable Plate leftovers and stir them in during the last 10 minutes of cooking time to reduce food waste. You can also mix in leftover shredded turkey or rotisserie chicken.
• Skip the simmering. If you’re in a rush, only simmer the chili for 8-10 minutes or until heated through. This will save you around one hour of cooking time. The consistency will be slightly soupier, but it’s just as comforting.

Serving Suggestions

This hearty turkey chili is a comforting Tex-Mex dinner option. You can even dip my Jalapeno Cheddar Biscuits into the chili. For side dish ideas, try my Crispy Mini Potatoes or Sweet Potato Fries. Guacamole with corn chips is great too! Serving the chili in smaller portions will also turn it into a side dish for my Cuban Mojo Steak.

How to Store & Reheat Leftovers

Store the leftovers when the chili is completely cooled.

• Fridge: Place it in an airtight container for up to 4 days. Throw it out if it tastes sour or is bubbly on top.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat straight from frozen.
• To reheat it: Microwave for 30 seconds, stir, and microwave again until warm. You can also use a small pot over medium heat, stirring occasionally, for 7-10 minutes. If it’s frozen, microwave it for 5 minutes or reheat if it for 15-20 minutes in the pot.

More Ground Turkey Recipes To Try

• Turkey Black Bean Burgers
• Paleo Turkey Meatballs
• Turkey Chorizo Sliders
• Turkey Chili Recipe with Sweet Potatoes {gluten free + paleo}

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Turkey Chili

This freezer-friendly turkey chili recipe with beans, bell peppers, onions, and tomatoes is a smokey and spicy Tex-Mex weeknight dinner. 

Course Dinner, Main Course

Cuisine American

Keyword easy turkey chili, turkey chili, turkey chili recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Amy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 bell pepper diced
• 1 medium onion diced
• 2 celery stalks diced
• 1-2 finely chopped serrano peppers
• 2 cloves of garlic diced
• 2 14 1/2-ounce cans petite-cut diced tomatoes
• 1 15 1/2-ounce can red kidney beans
• 1 15-ounce can pinto beans
• 1 cup medium/hot salsa
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 cup shredded cheese
• 1/2 cup chopped scallions

Instructions

• Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the peppers, celery, onion, and garlic and cook, stirring occasionally until vegetables are tender, about 8 minutes.
• Add the tomatoes, beans, salsa, chili powder, cumin, and salt, bring to a boil.
• Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with the cheese and scallions.

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

These soft almond flour chocolate chip cookies with a sprinkle of sea salt are everything a sweet afternoon snack should be. They’re rich, packed with gooey bittersweet chocolate, and perfect with a cold glass of milk.

Easy Almond Flour Chocolate Chip Cookies

If you want a recipe that’s so chocolatey it’ll keep you away from bakeries and coffee shops, these freshly-baked almond flour chocolate chip cookies are it. They’ve got hints of molasses from light brown sugar, a lovely aroma from a splash of vanilla, and a buttery dough. Loaded with chocolate chips and baked until golden, good luck ever wanting a pre-made cookie again after you’ve tried the first batch.

Why You’ll Love These Chocolate Chip Cookies with Almond Flour

You won’t want to go back to regular chocolate chip cookies after you’ve had these with almond flour.

• Family-friendly. Adults and little ones alike enjoy a good chocolate chip cookie. They’ll be a hit!
• Great for freezing. Pop one out of the freezer when you need an afternoon pick-me-up treat.
• Wholesome. There are no funny ingredients or processed flours in these cookies.
• Better than the bakery. They’re not overly sweet or greasy. Plus, the almond flour adds a nice nutty flavor.

What You’ll Need

Vanilla extract and sea salt are underrated ingredients in desserts, but they make a huge difference. Scroll to the recipe card at the bottom of the post for exact measurements.

• Almond flour – Make sure it’s finely ground for best results. Process it in the blender if it’s slightly coarse.
• Salt – Kosher salt is best.
• Baking soda – Don’t use baking powder because they’re not the same thing.
• Butter – Skip the salt in the dough if you’re using salted butter.
• Light brown sugar – Dark brown sugar is fine as well, but the cookies will have a darker color.
• Granulated sugar – You can swap it for light brown sugar.
• Egg – Avoid liquid eggs because they won’t add enough richness.
• Vanilla extract – Feel free to use almond extract.
• Chocolate chips – Use your favorite! Vegan chocolate chips work too.
• Sea salt – This is optional but it enhances the chocolatey flavor.

How to Make Almond Flour Chocolate Chip Cookies

Pale, fluffy butter guarantees soft cookies with crisp, golden edges. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the oven. Preheat the oven to 350F. Line two baking sheets with parchment paper and set them aside. You can also use silicone baking mats, but not foil because the cookies can stick.
• Mix the dry ingredients. Whisk the almond flour, salt, and baking soda in a bowl. Set it aside.

• Beat the butter and sugar. Add the butter, brown sugar, and granulated sugar to the bowl of a stand-mixer. Beat them over medium speed for 3-4 minutes or until light and pale. If you can’t see a difference in color, it’s not ready yet.
• Add the egg. With the mixer still on, add the egg and vanilla extract. Scrape the sides of the bowl so that everything’s completely mixed in.

• Combine the mixtures. Add the dry ingredients into the bowl with creamed butter and the egg. Mix on low speed until just combined. Gently fold in the chocolate chips.
• Roll the dough. Make 10 scoops/balls of dough the size of 1/4 cup each. Arrange them on the baking sheet, 2″ apart. You need to leave space between them or they’ll spread and stick together. Lightly press them down until they’re 1 1/2″ thick. Sprinkle with salt, if using.
• Bake them. Pop the cookies into the oven for 9 minutes. Switch racks and rotate the trays. Bake for another 9-11 minutes or until the edges are lightly golden. Remove them from the oven and let them cool on a wire rack for 10 minutes before serving.

Tips & Variations

Even beginner-bakers can bake like pros when they know what baking sheet to use and why.

• Chill the dough. Pop the dough into the fridge for 1-2 hours or overnight to help the flavors come together. The cookies also come out softer when you let the dough chill and you prevent excess spreading.
• Make them double-chocolate. Stir 2-3 tablespoons unsweetened cocoa powder into the dry ingredients for an extra chocolatey variation of this recipe.
• More add-ins. Fold in 1/4-1/2 cup chopped pecans, almonds, dried cranberries, or crushed mini pretzels for more flavor and texture.
• Experiment with the chips. Swap the bittersweet chips for milk, dark, or white chocolate chips. Butterscotch chips are another great swap.
• Use a light pan. Dark-colored baking sheets result in crispier bottoms and edges because they absorb more heat. However, this can also lead to over-cooking or burning. Stick to light gray or rose-gold baking sheets for best results.

Proper Storage

The almond flour chocolate chip cookies need to be fully cooled before storing to prevent spoilage.

• Counter: Place them in an airtight container or paper bag for up to 3 days. Keep them away from direct heat and sunlight.
• Fridge: Store them in an airtight container or bag for up to 7 days. Place them away from strong-smelling foods. Set them on the counter for 10 minutes before digging in to let them come down to room temperature.
• Freezer: Wrap each cookie in plastic wrap twice. Transfer them to a freezer-friendly bag. Freeze for up to 3 months. Thaw them on the counter for 20-30 minutes.

More Cookie Recipes To Try

• Gluten Free Pumpkin Oatmeal Cookies
• Gluten-Free Pecan Pie Thumbprint Cookies
• Gluten Free Cranberry Pistachio Shortbread Cookies
• Italian Pignoli Cookies

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Almond Flour Chocolate Chip Cookies

These soft almond flour chocolate chip cookies with crisp edges are the perfect afternoon snack with a glass of milk. 

Course Cookie, Cookies, Dessert

Cuisine American

Keyword almond flour chocolate chip cookies, chocolate chip cookies with almond flour

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 cookies

Author Amy

Ingredients

• 2¾ cups finely ground almond flour
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 10 tablespoons unsalted butter at room temperature (1¼ sticks)
• ½ cup light brown sugar packed
• ½ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• 12 ounces bittersweet chocolate chips
• Sea salt for finishing (optional)

Instructions

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Use an electric mixer and cream the butter, brown sugar and granulated sugar on medium speed until very light in color about 3 to 4 minutes.
• Add the egg and vanilla extract and mix on medium speed to combine. Scrape the bowl well.
• Add the dry ingredients and mix on low speed until just combined.
• Add the chocolate and gently mix to incorporate it.
• Scoop the dough into 10 large ¼ cup-size mounds, placing them on a baking sheet 2” apart.
• Gently press the cookies down slightly with your fingers until about 1½ inches thick. Sprinkle lightly with sea salt, if using.
• Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

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

This naturally thickened, garlicky tomato bisque with savory parmesan just screams “welcome home” after a long day. It’s comforting, packed with Italian seasoning, and is just waiting to be paired with some toasty baguette slices.

Easy Tomato Bisque Recipe

If you’re looking for an easy weeknight recipe that’s also super comforting, a pot of this velvety tomato bisque is just what you need. Browned onions and tender carrots add natural sweetness, while Italian seasoning and fragrant garlic balance out the flavors. Every spoonful is a beautiful orchestra of sweet and savory goodness. Blended until smooth and creamy, this recipe goes easy on the stomach because it only has a bit of butter while still being the comforting soup you need it to be.

Why You’ll Love This Tomato Bisque Soup

This buttery tomato bisque with hints of garlic and Italian seasoning is comfort food at its best.

• Freezer-friendly. Throw it into the pot whenever you need a last-minute dinner.
• Hearty. Rice, carrots, and onions add more than just flavor. They make sure you actually fill up on this recipe.
• Better than canned. Aside from only having fresh ingredients, you can adjust the seasoning to taste.
• Great for weeknights. There’s nothing like digging into some tomato bisque with a grilled cheese sandwich after a long day.

Tomato Bisque vs Tomato Soup

Although they may seem like the same thing, here are their main differences:

• Bisque: Tomato bisque is always smooth and creamy. It doesn’t contain chunks of tomatoes or veggies. Base ingredients include tomatoes, garlic, onions, and broth or wine. Heavy cream and butter are typically added for creaminess and thickening agents. This recipe doesn’t have cream, but the rice helps thicken it.
• Soup: Tomato soup can be smooth or chunky. Tomatoes, onions, garlic, and broth are also the base ingredients (but no wine). It may or may not be creamy. The consistency also tends to be slightly more watery.

Recipe Ingredients

Italian seasoning packs lots of savory, herby goodness without needing to keep lots of spices on hand. Scroll to the recipe card at the bottom of the post for exact measurements.

• Yellow onion – Feel free to use white onion.
• Rice – Use a long-grain rice like Basmati or jasmine.
• Carrot – Use whatever leftovers you have. Diced, shredded, whole, etc. It’ll be blended anyway.
• Garlic – Garlic powder works too.
• Italian seasoning – Add your favorite.
• Coconut oil – Avocado or olive oil are good swaps.
• White wine – It needs to be dry wine. If it’s sweet and fruity, the soup will taste funny.
• Low sodium chicken broth – Veggie broth is fine as well.
• Canned tomatoes – They can be whole or crushed.
• Raw honey – Agave nectar can be used instead. Avoid maple syrup because it’s too smokey.
• Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
• Salt and pepper – I prefer salt and freshly-cracked black pepper.

How to Make Tomato Bisque

Browned onions and sweet tomatoes are an Italian culinary heaven full of the caramelized, tangy flavors you’ll find in this recipe. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Sautée the onion and rice. Add the coconut oil to a pot over medium-high heat. Stir in the onions, rice, carrots, garlic, and Italian seasoning. Let it cook for 4-5 minutes or until the onions are lightly browned and softened.

• Add the liquids. Pour in the wine and use a wooden spoon to carefully scrape the bottom of the pot to remove any browned bits. Avoid metal spoons and spatulas for this because they’ll scratch the pot.
• Mix in the tomatoes. Add the broth, tomatoes, honey, and butter. Season with salt and pepper. Stir well and bring it to a boil.
• Simmer it. Reduce the heat to low and let it simmer (covered) for 20 minutes.
• Blend the soup. Transfer the ingredients to a blender. Process until completely smooth. You may have to do this in batches. Feel free to use a hand blender if you have one. Return it to the pot.
• Serve. Adjust the seasoning with more salt and pepper to taste. Serve immediately and top it with parmesan cheese and basil. Enjoy!

Tips & Variations

There’ll be no more canned soup in your pantry once you see the spicy, pepper-y, and herby possibilities of this homemade version.

• Add a swirl. Grab 1 tablespoon pesto or coconut milk and swirl it into every bowl of soup. It’ll look nicer, but also add herbiness and creaminess.
• Make it spicy. Mix in 1/2-1 teaspoon red pepper flakes or chili oil for a kick of heat.
• Add more garnishes. Topping the bisque with 1-2 tablespoons fried shallots or croutons per bowl will add extra texture.
• Make a tomato-pepper bisque. Stir 1/4 cup roasted red peppers into the pot when sauteeing the veggies. Continue with the recipe as usual and you’ll have a yummy variation of this dish.
• Go alcohol-free. Swap the white wine for broth or water to make this a family-friendly recipe.
• Choose non-stick. To avoid any burning and sticking of the veggies or bisque, non-stick pots are best for preparing this soup in.

Serving Suggestions

This comforting tomato bisque is perfect for dipping in crispy grilled cheese or toasty, sliced bread! If you want to serve it as a side, try it with my Bison Meatballs. Stuffed Chicken Breast or Pistachio Crusted Salmon are other great ideas. For veggie sides, try my Stuffed Mushrooms and Grilled Asparagus with Onion. Salad options include my Spring Mix Salad with Champagne Dressing and Cannellini Bean and Radicchio Salad.

Proper Storage

Any bisque leftovers need to be fully cooled before refrigerating or freezing.

• Fridge: Place it in an airtight container for up to 5 days. Discard it immediately if it tastes sour or is bubbling when cold.
• Freezer: Pour it into freezer-friendly bags or containers in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat straight from frozen.
• To reheat it: Microwave it for 30 seconds, stir, and go another 30 seconds. If it’s frozen, reheat it in a pot over medium heat. Stir occasionally and let it thaw and heat up for about 15-20 minutes.

More Soup Recipes To Try

• The Best Chicken Noodle Soup
• Curried Lentil Soup with Tomato and Coconut
• Cell Recovery Potato Leek Soup
• Italian Tomato Lentil Soup

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Tomato Bisque

This easy tomato bisque recipe with parmesan and Italian seasoning is a comforting weeknight dinner paired with toasty sliced bread. 

Course Soup

Cuisine American, Italian

Keyword tomato bisque, tomato bisque recipe, tomato bisque soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Soup:

• ½ cup diced yellow onion
• ¼ cup dry gluten-free long-grain rice
• ¼ cup diced carrot
• 1 tablespoon garlic minced {about 1 large clove}
• 1 teaspoon dried Italian seasoning
• 2 tablespoons coconut oil
• ¼ cup dry white wine
• 2 cups low sodium chicken broth
• 1-28 oz. can whole tomatoes
• 1 teaspoon honey
• 2 tablespoons unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Optional Toppings:

• Grated parmesan
• Fresh basil leaves

Instructions

• In a medium saucepan over medium-high heat, melt coconut oil and sauté onion, rice, carrots, garlic and dried Italian seasoning until the onion starts to soften, about 4-5 minutes.
• Add wine to pan and scrape any brown bits that are stuck to the bottom.
• Add in chicken broth, tomatoes, honey and butter, season with salt and pepper . Bring to a boil.
• Once at a boil, reduce the heat to low. Simmer covered for about 20 minutes.
• Let cool slightly and blend soup, either with a hand-held or standard blender. If using a standard blender, be careful because hot liquid expands so use a towel under your hand to hold down the lid.
• Serve and top with grated parmesan and fresh basil leaves.

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

Italian Pignoli Cookies are an Italian Sicilian classic cookie recipe. Similar to a macaroon. A crispy, chewy, and almond-y cookie, that is sure to become a family favorite, if it isn’t already.

The Best Pignoli Cookies, Perfect for Christmas!

As some of you know, my husband was raised by an Italian mother. His paternal grandfather ran an Italian grocery store. And he loves all things Italian, but especially the food. 

So of course, his favorite Christmas cookie is the Italian pignoli, a chewy, almond-y goodie topped with plenty of pine nuts. I love this guy so darn much that I always make a batch for him, and they always seem to be the first ones to disappear off the cookie plate during the holidays. And because I love you guys so much, I’m happy to share the recipe!

(And by the way, if you are a fan of Italian cookies, you should also check out these recipes for Anisette Cookies and Ricciarelli Cookies!)

Why You’ll Love These Classic Italian Pignoli Cookies

People are drawn to these irresistible cookies for all kinds of tasty reasons. Here are just a few:

• Rich Flavor: Pignoli cookies are made with almond paste, which gives them a rich and nutty flavor.
• Soft and Chewy: These cookies have a soft, chewy texture that’s utterly decadent!
• Pretty: These pignoli cookies are studded with pine nuts, which not only adds to the taste but also gives them a unique, festive look. 
• Surprisingly Nutritious: Cookies don’t usually contain a lot of nutrients, but the pine nuts actually give these cookies a surprising boost of healthy fats, protein, vitamins, and minerals. I won’t go so far as to say they’re healthy, but they might be a better choice than you think!
• Traditional Recipe: Pignoli cookies are an old-fashioned, timeless favorite – if you’ve never tried them, you should!

What You’ll Need

You don’t need much to pull these old-fashioned pignoli cookies together. Let’s take a look at the list of ingredients:

• Pignoli Pine Nuts: These small, creamy nuts are a signature element of Pignoli cookies, adding a delightful crunch and distinct flavor to each bite.
• Sugar: You will need granulated sugar and confectioner’s sugar, with extra confectioner’s sugar for dusting. 
• Flour: A little bit of all-purpose flour gives the cookie dough some structure.
• Salt 
• Almond Paste: Almond paste gives the cookies their special chewy texture.
• Egg Whites: To help bind the ingredients together.
• Almond Extract: Vanilla extract is also a good option.

Are Pignoli Nuts the Same as Pine Nuts?

Yes, pignoli nuts are the same as pine nuts. Pine nuts are edible seeds that are harvested from the pine cones of certain pine trees. They are small, creamy-white nuts with a delicate and slightly sweet flavor. Pine nuts are used in lots of different dishes and desserts, including these sweet, nutty cookies!

How to Make Pignoli Cookies

This process is actually very simple. It’s more or less a mix-and-bake recipe, no fancy techniques needed.

• Get Ready to Bake. First, set up what you’ll need: a couple of cookie sheets lined with parchment or silicone mats, and a shallow dish of your pine nuts.
• Combine the Dry Ingredients. Put your granulated sugar and confectioner’s sugar in a bowl with the flour and salt, and lightly mix together.

• Mix All of the Cookie Dough Ingredients. Put the almond paste in a bowl (I use a stand mixer) and mix it a little to break it up. Add the egg whites, and mix on low until smooth. Then mix in the almond extract and the flour mixture, just until smoothly combined. Don’t overbeat this, or it won’t have a good texture.

• Shape the Cookies. Using a teaspoon or a cookie scoop, scoop up spoonfuls of dough and push them into the dish of pine nuts, so that the pine nuts stick. Then place the spoonfuls pine-nut-side-up on a baking sheet. Arrange them about two inches apart, and stick any pine nuts that fall off back onto the cookies.

• Bake! Bake the pignoli cookies for about 25 minutes, more if you want them chewier, or a little less if you want them softer. 
• Cool and Serve. Let the cookies cool on the baking sheet for one minute, and then transfer them to a rack to cool completely. Dust with confectioner’s sugar, and enjoy!

Why Do My Pignoli Cookies Come Out Flat?

There are, unfortunately, a lot of ways that these can come out wrong. Some of the most common are not measuring carefully, setting the oven to the wrong temperature, and overmixing the pignoli cookie dough. Avoid those, and you should be golden! And so should the cookies. 

Baker’s Notes

If you want to know a little more about baking pignoli cookies, you’re in the right place. These helpful notes will give you the skinny on these melt-in-your-mouth sweet treats.

• Mix Carefully. It bears repeating: with this cookie dough, overmixing can cause the dough to break down and become thin, chewy, dense… not good. Mix the dough until the ingredients are just combined, and then shape the cookies.
• Chilling Optional: I don’t always find that the dough needs chilling, but if you think the dough is a bit too sticky or soft, you can chill it for fifteen minutes or so to make it easier to handle. 
• Adding Pine Nuts: Don’t overload the cookies with pine nuts. Pignoli cookies should be generously topped with them, but loading on too many will actually weigh the cookie dough down in the oven.

How to Store Pignoli Cookies

You want to treat a dessert like this right! By storing pignoli cookies with care, you can make sure that they stay scrumptious for as long as possible.

First, always cool them completely before storing them. Next, place them in an airtight container, with parchment or wax paper between layers of cookies if needed. Finally, keep the container in a cool, dry spot away from direct sunlight. They’ll keep for a week at room temperature, or up to two weeks in the refrigerator.

Can I Freeze These?

Definitely! Pignoli cookies are great to make ahead and freeze. Package them the same way you would for storage, but pop the container in the freezer. Use them within 2 – 3 months for the best flavor.

More Beautiful Cookie Recipes

• Hazelnut Cookies
• Chocolate Peppermint Crinkle Cookies
• Gluten Free Cranberry Pistachio Shortbread Cookies

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Italian Pignoli Cookies

Italian Pignoli Cookies are a classic Italian Sicilian cookie recipe. This crispy, chewy and almondy cookie is similar to a macaroon.

Course Cookie, Dessert

Cuisine Italian

Keyword Italian christmas cookies, Pignoli, pignoli cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 cookies

Author Amy

Equipment

• Baking Sheet

Ingredients

• 8 ounces pine nuts pignoli
• 1/2 cup granulated sugar
• 1/2 cup confectioners’ sugar
• 1/4 cup all-purpose flour
• Dash salt
• 8 ounce can almond paste
• 2 egg whites slightly beaten
• 1/2 teaspoon almond extract or vanilla extract
• Confectioner’s sugar for dusting

Instructions

• Preheat the oven to 300°F. Line 2 cookie sheets with Silpat liners or parchment.
• Place pine nuts (pignoli) in a shallow dish.
• Combine granulated sugar, confectioners’ sugar, flour and salt in a medium bowl and lightly toss.
• Place almond paste in a mixing bowl of an electric mixer and mix to break up.
• Add beaten egg whites and mix on low speed until smooth.
• Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over beat.
• Using a teaspoon or a cookie scoop, scoop up a rounded spoonfuls of dough and push into the pine nuts so that the pine nuts stick to dough. Ease the dough out of scoop, so that pine nuts are facing up on baking sheet.
• Place 2″ apart and re-apply any loose nuts.
• Bake cookies for about 25 minutes. Use the shorter baking time if you like soft cookies; the longer baking time if you like them chewy.
• Cool 1 minute and remove to a rack to cool completely.
• Dust with confectioners’ sugar.

Notes

Storing: Cool the pignoli completely before storing. Next, place them in an airtight container, with parchment or wax paper between layers of cookies if needed. Finally, keep the container in a cool, dry spot away from direct sunlight. They’ll keep for a week at room temperature, or up to two weeks in the refrigerator.

Freezing: Pignoli cookies are great to make ahead and freeze, or to give as gifts. Package them the same way you would for storage, but pop the container in the freezer. Use them within 2 – 3 months for the best flavor.

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

These Whiskey Salted Caramels are the perfect Fall candy recipe – who could resist silky caramel, warm whiskey, and a touch of salt? It’s the perfect balance of sweetness and sophistication in every bite.

The Best Salted Caramels with a Touch of Spirits!

I saw this little recipe on So, How’s It Taste when I was looking for a fall caramel recipe. Crisp weather and caramel are perfection, of course. But adding whiskey? Now that’s genius. So I gave it a try and had to share.

I think these caramels would also make a great hostess gift over the holidays. They’re perfectly chewy and rich in flavor from a bit of whiskey, with a nice sprinkle of salt on top. So festive, and so, so easy.

What Makes These Whiskey Salted Caramels So Good?

These caramels combine the best of sweet, salty, and spirited flavors in a single, irresistible bite! Here are five reasons you’ll love making them:

• Elevated Flavor: Whiskey adds a subtle, sophisticated taste to the caramel, making it extra-special.
• Sweet-n-Salty: Some of us like sweets, and some of us are more into salty snacks. But lots of us love the two together – it’s mouthwateringly good!
• Smooth and Soft: These are velvety-smooth soft caramels that melt in your mouth. So indulgent!
• Festive and Pretty: The robust fragrance of whiskey and the sparkly sprinkle of salt make these candies even more appealing than regular caramels, and that’s saying a lot.

The Ingredients You’ll Need

So what’s in this recipe? These ingredients work together to create a batch of delectable salted caramel squares.

• Butter: Adds richness and flavor to the caramel.
• Heavy Whipping Cream: This key ingredient makes the caramels luscious and creamy.
• Whiskey: I used Jack Daniels, but use whatever you love!
• Vanilla: This really enhances the flavor. Don’t skip it!
• Coarse Kosher Salt: Sea salt would also be fantastic.
• Sugar: Sugar is what actually caramelizes and helps form the base of this recipe, so use a good-quality sugar.
• Light Corn Syrup: Corn syrup is what helps these caramels stay smooth, instead of crystallizing.
• Water

How to Make Whiskey Salted Caramels

If you’ve never made candy before, this recipe will prove that it doesn’t have to be difficult at all. Grab a candy thermometer, and let’s get started!

• Prep the Pan. First, get a 9-inch square pan and line it with parchment paper, letting the paper hang over the sides a bit. Give it a light spray with cooking spray.
• Heat the Cream Mixture. In a small saucepan, mix together the butter, cream, whiskey, vanilla, and a pinch of salt. Heat this until it starts to boil, then take it off the heat and set it aside.
• Heat the Sugar Mixture. Now, in a bigger saucepan, combine the sugar, corn syrup, and water. Heat it up over medium-high heat until it turns into a warm golden brown color. Don’t stir it, just let it do its thing.

• Combine the Two. When that’s done, turn off the heat and slowly pour the creamy mixture into the sugary mixture. Be careful, because it’s going to bubble up violently!
• Cook to the Firm Ball Stage. Put the saucepan back on medium-low heat, and let it cook for about 10 minutes, until the temperature reaches 248°F (that’s the “firm ball” stage on a candy thermometer).

• Cool and Salt. Pour the caramel into the prepared pan and let it cool for about 10 minutes. Sprinkle a tablespoon of salt on top, then let it cool down completely.
• Enjoy! Now comes the fun part: lift the parchment paper with the caramel out of the pan and onto a cutting board. Cut it into squares, roughly 1 inch each. You can wrap them individually in parchment paper for storage – a 3-inch square works well for 1-inch caramels. Just fold the paper over and twist the end to secure it.

Tips for Success

Here are four tips to keep in mind while making this recipe. They’ll help you master the art of crafting the best boozy salted caramels!

• Prepare Ahead: Line your pan with parchment before you start cooking. This caramel sets quickly, so having everything ready helps you move smoothly through the process.
• Watch the Temperature: For perfect caramel consistency, use a candy thermometer. Cook until it reaches 248°F (firm ball stage) for the ideal texture – not too soft, not too hard. I always recommend using a candy thermometer!  It really helps and you can find several that are inexpensive.  I was given one as a gift that came from Williams & Sonoma and I love it!
• Use Caution: When combining the cream mixture with the sugar mixture, pour slowly and gently. The mixture will bubble up suddenly and quite a lot, so take care to avoid burns!

How Long Does Salted Caramel Last For?

Salted caramels usually last for about two to three weeks when stored in an airtight container at room temperature. For longer storage, you can keep them in the refrigerator for up to a month. 

Do Whiskey Salted Caramels Freeze Well?

Actually, yes, you can freeze these for up to 2 – 3 months. Individually wrap them, and store in an airtight container or freezer-safe bag for up to 2-3 months. Thaw at room temperature before enjoying.

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Whiskey Salted Caramels

These Whiskey Salted Caramels are the perfect Fall candy recipe – who could resist silky caramel, warm whiskey, and a touch of salt? It's the perfect balance of sweetness and sophistication in every bite.

Course Dessert

Cuisine American

Keyword homemade candy, homemade caramel, how do you make caramel, salted caramels

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 64

Author Amy Stafford via So, How’s It Taste?

Ingredients

• 5 tablespoons butter
• 1 cup heavy whipping cream
• 2 ounces (1/4 cup) whiskey , I used Jack Daniel's
• 1 teaspoon vanilla
• 1/4 teaspoon coarse kosher salt
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 tablespoon coarse kosher salt for sprinkling

Instructions

• Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.
• In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside.
• In 3-quart saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a warm golden brown.
• When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently.
• Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with 1 tablespoon salt; cool completely.
• Lift parchment from pan and place on cutting board. Cut into squares; wrap individually in parchment paper.
• I cut parchment into 3″ squares for 1″ caramels, fold over and twist end.

Notes

per caramel: 44 calories, 2g fat, 6g carbs, 0g fiber, 0g protein

More Fall Sweets

• Gluten Free Gingersnap Cookies
• Touchdown Trail Mix
• Bread Pudding Muffins

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

This easy, wholesome Brazilian Beef Stew is a hearty recipe with layers of flavor from black beans, peppers, wine, and coffee! Its savory goodness will be a hit with even picky eaters.

A Simple Beef Stew Recipe with Big, Bold Flavor

Ah, cookbooks. You never know what you’ll find in them! I first stumbled across this short, unique recipe in The Silver Spoon cookbook and the idea of coffee and wine immediately got my attention. I had never put those two ingredients in the same dish. Made me wonder, who thought it up?

Since I was still dealing with the pepper surplus from my garden, I thought I would give it a try. Adding the beans at the end was a moment of inspiration – I just thought it needed a little bit more substance to make the family happy, so in went two cans of black beans, and the boys all gave it a thumbs up. It was such an easy meal that it quickly became a staple in my winter meal plans.

Ingredients

Aside from wine, coffee, black beans, and beef, you only need a few items to round out this hearty, protein-rich meal. Here’s the list of ingredients (and remember, for the full, printable recipe card, head on down to the end of the post). 

• Olive Oil: Or another cooking oil of your choice.
• Stew Beef: Cubed stewing beef is what you want here, nothing too lean or tender. Lean and tender cuts will dry out and become tough if you try to stew them.
• Onion: A generous amount of thinly sliced onion adds to the stew’s signature boldness. You can use any kind of onion.
• Garlic: Mince or press a few garlic cloves.
• Peppers: I used the purple ones from my garden, but green would be fine, too. Dice ‘em up!
• Poblanos: These have a little more kick than bell peppers, but they aren’t very hot at all. They do add a nice, smoky, earthy note. 
• Flour: All-purpose flour helps thicken the stew.
• Wine: Most beef stew recipes call for red wine, but this one uses dry white wine.
• Coffee: Yep, brewed coffee is part of the recipe – and it gives the broth a luscious complexity.
• Black Beans: Feel free to leave them out, but we loved them! Drain and rinse before using.
• Salt and Pepper
• Cilantro and Shredded Cheese: Optional, for toppings. I like shredded Mexican cheese blend for this.
• Rice: Also optional, for serving.

Let’s Make Brazilian Beef Stew!

To make this dish, you just need a large Dutch oven or soup pot and an hour or so. Brazilian beef stew is easy to cook on the stovetop, and makes the whole house smell amazing! 

• Brown the Beef. To create your first layer of flavor, heat up some oil in your Dutch oven or pot, and brown the beef chunks in the oil. Once they’re browned all over, use a slotted spoon to carefully transfer the beef to a clean plate, and cover it to keep warm.

• Saute the Veggies. Next, add your onions, garlic, and peppers to the pot. Stir them around and let them cook on low heat, stirring now and then, for about 10 minutes.
• Add the Flour. Sprinkle flour over the vegetables, and then stir them well to coat them well. Cook and stir for 2 – 3 minutes.

• Add the Liquids. Once the flour has cooked a bit, stir in the wine and coffee. Bring this to a boil, stirring to incorporate everything really well. 
• Simmer the Meat and Beans. Now you can return the meat to the pot, and add the beans as well if you’re using those. Season the stew with salt and pepper, and then cover the pot. Let everything cook for about one hour, or until the beef is tender. (If you plan on freezing the stew, leave the beans out and add them when you reheat the frozen dish.)

• Enjoy! Serve your Brazilian beef stew with chopped cilantro and shredded cheese, over rice – or enjoy it just as it is.

What Is the Secret to Tender Beef Stew?

If you are looking for the secret, passed-down-from-generations, no-fail way to make tender beef stew, this is it:

Use the right cut of beef, and cook it for a long time.

That’s it! Truly, beef stew is so easy – you really just need to make sure that you use beef that’s meant for stewing. It should be labeled beef stew, stew beef, beef for stewing, something like that. Beef chuck is the classic, although brisket, bottom round, and other cuts will work as well. 

You also need to cook the beef until it’s tender. Don’t worry too much about overcooking it. This isn’t a problem with stew beef like it is with steak. Just check it at around the 45 minute mark, the 1 hour mark, and the 1:15 mark. (Some beef may be tough enough to need two hours of cooking or even more, depending on the size of the pieces). Stew beef is super tough at first, but once it has cooked for long enough, it falls apart beautifully.

Tips for Success

Like most soups and stews, this recipe is very versatile. You can change things up in a lot of ways and it will still turn out fantastic. Need some ideas to make it your own? I’ve got you covered!

• Beans: Other types of beans, such as pinto beans, garbanzo beans, or white beans, could be used instead.
• Vegetables: You could definitely add more veggies toward the end of the cooking time, if you like! Mushrooms, carrots, green beans… whatever you like!
• Stew Beef: To make your own stew beef chunks, just use a chuck roast, rump roast, or other pot roast cut of meat, and use a sharp chef’s knife to cut it into pieces. The pieces should be an inch to an inch and a half.
• Heat: You can replace the poblanos with roasted bell peppers if you really don’t like spicy dishes, or add some jalapeno if you want to dial up the heat a bit.

Serving Suggestions

To serve, I like to have a bowl of my favorite rice ready to go. You could also serve this dish plain, or with a couple of easy sides. Any one of these simple sides would be great.

• Perfect Rice: Yellow rice, Spanish rice, brown rice… I’ve never met a bowl of rice I didn’t like, but this basic Jasmine rice is honestly my favorite. We call it Perfect Rice!
• Sweet Potato: Bake up some sweet potatoes and serve them with butter, or – for a little crunchy goodness – make a batch of Sweet Potato Tater Tots! Fair warning: these are absolutely irresistible.
• Salad: Give your meal some contrast with this summery Tomato Cucumber Salad. It’s light, juicy, colorful, and refreshing.

How to Store and Reheat Leftovers

Leftover Brazilian beef stew will keep in your fridge for about four days. It should be stored in an airtight container for maximum freshness.

To reheat, just warm up your desired portion in a saucepan on the stove, over medium heat. You could also microwave it in a microwave-safe bowl, if you prefer.

Can I Freeze This?

Sure! If you are planning to freeze Brazilian beef stew, don’t add the beans – they don’t handle freezing and thawing too well. Just make the recipe without them, and cool it down before freezing. Stored in freezer containers, it will stay good in the freezer for up to three months. Defrost it in your refrigerator before reheating. Add the beans as the stew heats, if you like.

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Brazilian Beef Stew

This easy, wholesome Brazilian Beef Stew is a hearty recipe with layers of flavor from black beans, peppers, wine, and coffee! Its savory goodness will be a hit with even picky eaters.

Course Soup

Cuisine Brazilian

Keyword easy beef stew, homemade beef stew, how to make beef stew

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

Author Amy Stafford via Silver Spoon Cookbook

Ingredients

• 2 tablespoons olive oil
• 3 1/2 pounds stew beef cubed
• 2 medium onions thinly sliced (4 cups)
• 3 garlic cloves minced
• 2 small green bell peppers I used the purple ones from my garden, diced
• 2 small poblano peppers diced
• 1/2 cup all-purpose flour
• 1/2 bottle dry white wine
• 2 cups brewed coffee
• 2 cans black beans (15 ounces each) drained and rinsed
• 1 pinch salt
• 1 pinch pepper

Toppings:

• 2 tablespoons cilantro chopped
• Shredded Mexican cheese optional
• Cooked rice optional

Instructions

• Heat the oil in a large Dutch oven or soup pot, add the meat and cook, stirring frequently, until browned all over. Remove the meat and keep warm.
• Add onions, garlic and peppers to pot and stir to coat with meat juices and cook over low heat, stirring occasionally, for about 10 minutes.
• Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. Gradually stir in wine and coffee and bring to a boil, stirring constantly.
• Return meat to pot, season with salt and pepper to taste.
• Add beans, cover, and cook for 1 hour or until the meat is tender.
• (If you plan on freezing, do not add beans. Continue to cook until tender, cool completely, package, and freeze. When reheating, add beans, and serve)
• Ladle stew into bowls, sprinkle with chopped cilantro and cheese. Can be served over rice or as is.

Notes

If you plan on freezing this recipe, do not add the beans. Instead, cook the stew without them, cool, package, and freeze. When you reheat the stew, add the beans at that time.

More Easy Beef Recipes

• Asian Beef Rainbow Salad {paleo + gluten free}
• Slow Cooker Short Ribs
• Blue Cheese Crusted Filet {gluten free}

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

Beet Salad with Goat Cheese and Pistachio is an all-star superfood salad that is as vibrant in flavor as it is in color. Gluten-free, soy-free, and vegan!

Roasted Beet Salad with Goat Cheese and Pistachios: A Vibrant Superfood Delight!

Roasted Beet Salad with Goat Cheese and Pistachios is a hearty, colorful superfood combination that will nourish your body and make your mouth happy. The star ingredient, roasted beets, gives the dish a luscious sweetness and earthy flavor, while also providing a rich source of antioxidants and essential nutrients! Even if you don’t normally like beets, you’ve got to try this recipe.

With creamy, tangy goat cheese and crunchy pistachios, this nutrient-packed salad is not only a feast for the eyes (so much contrast and color!) but also a salty-tangy-savory flavor combo that you won’t be able to resist. Serve it with just about any meal, for just about any occasion – it toes with everything!

Why You’ll Love This Healthy Beet Salad with Goat Cheese

• Gorgeous Flavor: Roasted beet salad with goat cheese and pistachios combines the sweetness of roasted beets with creamy, sharp goat cheese, and the nutty crunch of pistachios. 
• Beautiful Color: The deep red of the beets contrasts beautifully with the creamy white goat cheese and the green pistachios, making it a festive, eye-catching dish. And we eat with our eyes, first!
• Nutrient-Packed: Each element in this salad contributes to a nutrient powerhouse. Roasted beets are rich in vitamins, minerals, and antioxidants, while goat cheese provides calcium and protein. To top it off, pistachios bring healthy fats, fiber, and plant-based protein to the dish.
• Satisfying and Filling: Fiber-rich beets, protein-packed goat cheese, and healthy fats from pistachios keeps you feeling full and satisfied for longer. This roasted beet salad with goat cheese could easily work as a light lunch, as well as a side dish.
• Perfect for Any Occasion: Roasted beet salad with goat cheese and pistachios fits right in with any menu. It’s simple enough for a casual dinner, but pretty enough for a fancy occasion!

What Are the Benefits of Eating Beets?

Beets are so good for you. They are rich in vitamins and minerals, including vitamin C, potassium, and folate, all very important for a healthy diet. They are also a great source of fiber, which supports digestive health and helps you feel full between meals. Additionally, beets (like other richly-colorful veggies) contain antioxidants, which are known for fighting cancer and inflammation. 

The Ingredients You’ll Need

This recipe list is short and sweet – even with the salad dressing ingredients included! Here’s what you’ll need to gather up: 

• Beets: Any color works. Red are the most common.
• Olive Oil: Extra-virgin is extra-flavorful, but more mild, light olive oils are also fine.
• Garlic: Fresh garlic, crushed.
• Thyme: I use fresh thyme leaves. If you substitute dried, you’ll only need about ⅓ or ¼ the amount of fresh – dried herbs are much stronger in flavor.
• Salt and Pepper
• Pistachios: Chopped.
• Lemon Juice: Freshly-squeezed is best, but you could also use bottled lemon juice.
• Shallot: Minced.
• Dijon Mustard: Dijon mustard has a nice, wine-like taste to it that works really well here, but feel free to use whatever mustard you have on hand.
• Chives: Fresh, chopped.
• Goat Cheese: Crumbled.

How to Make Beet Salad with Goat Cheese and Pistachios

Making this dish is very easy, but don’t forget to budget time for prepping and roasting the beets (you’ll need about an hour and a half, tops). From there, it’s just a matter of tossing everything together.

• Roast the Beets: To do this, preheat your oven to 375°F, and place the beets on a sheet of foil with the oil, garlic, thyme, salt, and pepper. Fold it up into a packet, put it on a baking sheet, and bake for about 1 hour and 15 minutes. Once the beets are tender, let them cool down, and then peel them and cut them into chunks.

• Make the Vinaigrette. Combine the lemon juice, shallot, and mustard in a medium bowl. Whisk together, and then let them rest for about 10 minutes. The flavors will meld and the shallot will break down slightly. From there, whisk in the olive oil, and a sprinkling of salt and pepper to taste.

• Assemble the Salad. In a large bowl, toss the beets and pistachios with half of the dressing. Taste the dish, and add more dressing as needed. Arrange the salad on a platter, and top with the chives and goat cheese. 
• Enjoy!

Helpful Tips

This nutritious, visually appealing dish is even easier to make with a little extra know-how! Here are a few tips for making the best roasted beet salad with goat cheese and pistachios.

• Roast Ahead of Time: To save time, you can roast the beets in advance and store them in the refrigerator until you’re ready to assemble the salad.
• Toss Gently: When combining the ingredients, toss the salad gently to prevent the beets from bleeding their color onto the other components. You want to maintain the vibrant presentation.
• Toasted Pistachio Option: If you like, you can lightly toast the pistachios in a dry skillet over medium heat until they become fragrant. This will bring out their nutty taste and crunch.
• Add Leafy Greens: Consider adding some wilted greens to the salad for even more nutrition. If your beets have the tops on, you can strip the leaves from the stems and give them a wash. Wilt in a skillet with a little water or oil, and toss them right into the salad. Spinach and kale are also great.

Serving Suggestions

This beet salad with goat cheese is incredibly versatile, and works well with so many main dishes. These are a few easy main courses you’ll love:

• Pork Tenderloin: Pork tenderloin is a crowd-pleaser, and so easy to make. This Orange Rosemary Pork Tenderloin recipe will show you how to make it perfect and juicy, every time.
• Maple Mustard Chicken: The sweetness of pure maple syrup and savoriness of tangy mustard give this easy Maple Mustard Grilled Chicken the perfect flavor. You’ll love it with roasted beet salad with goat cheese.
• Bison Meatloaf: This Bison Bacon Meatloaf is cozy, comfy, and super meaty – perfect for those carnivores in your life. The bright, balanced flavors of roasted beet salad with goat cheese and pistachios will round out the menu perfectly. 

Storing Your Beet Salad with Goat Cheese

Store any leftover roasted beet salad in an airtight container in the refrigerator, to keep it fresh and flavorful. The salad will keep well for up to 2-3 days. If you notice that the colors of the beets are soaking into the other ingredients, don’t worry – it might not be quite as pretty, but it won’t affect the taste.

Can I Freeze This?

Unfortunately, this salad doesn’t freeze well – it’s best enjoyed fresh. If you think that you’ll end up with too many leftovers to use up, I recommend making a half batch instead of the full recipe. 

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Roasted Beets Pistachio and Goat Cheese Salad

Roasted Beets Pistachio and Goat Cheese Salad is an all star superfood salad that is as vibrant in flavor as it is in color.

Course Salad, Side Dish

Cuisine American

Keyword beet and goat cheese salad, beet salad, beet salad with goat cheese, roasted beet salad

Prep Time 5 minutes minutes

Cook Time 1 day day 15 minutes minutes

Total Time 1 day day 20 minutes minutes

Servings 4 people

Author Amy

Ingredients

• 1 pound medium beets any color works
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic crushed
• 1 1/2 teaspoons of thyme leaves
• Pinch Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup pistachios chopped
• 2 tablespoons of freshly squeezed lemon juice
• 1/2 shallot minced
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped chives
• Crumbled goat cheese

Instructions

• Instructions
• Preheat the oven to 375°F.
• Place beets, 2 Tablespoons of the oil the garlic, thyme, salt and pepper on top of foil, fold foil into a packet so that it is sealed. Place on small baking sheet and and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into bite size chunks.
• In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining olive oil and season the dressing with salt and pepper.
• In a large bowl, toss the beets, pistachios with half of the dressing. Taste and add more dressing to your desired preference. Arrange the beets on a platter and sprinkle the chives and goat cheese. Serve

Notes

The roasted beets can be refrigerated for up to 2 days. The lemon-shallot dressing can be refrigerated for up to 2 days, bring dressing back to room temperature before using.

More Nutrition-Packed Salads

• Lemony Chickpea and Lentil Salad Recipe
• Asian Beef Rainbow Salad Recipe
• Asparagus Broccoli Salad

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

Chicken soup is a comforting classic, and this creamy recipe is a family favorite! With tender chicken, hearty egg noodles, garlic, herbs, and more, it’s The Best Chicken Noodle Soup ever!

My Family’s Favorite Chicken Noodle Soup

Guys, I don’t want to brag. I am being totally sincere when I say that this is the best chicken noodle soup ever! I have been making and feeding this soup to my family for years, taking it to tailgates, and bringing it over to friends who are under the weather… and the comment I always hear is, “That is the best chicken noodle soup!”

So just what makes it so good, you may be wondering. It’s not any special magic of my own – anyone can make this simple recipe. It’s just the perfect balance of flavors, from garlic to bay leaves to slow-simmered chicken, with some creamy goodness (from real heavy cream!) to put it over the top.

Feeling hungry yet? Me too, actually. Let’s make some soup!

(And if you’re looking for a different take on chicken soup, try this Lemony Chicken and Orzo Soup, or a bowl of my hearty Chicken Tortilla Soup!)

Ingredients

For ingredients, the most important thing to remember is that bone-in chicken makes the best chicken noodle soup. I use two whole chickens, but you could substitute bone-in thighs, drumsticks, breasts, or a combination.

• Whole Chickens: Or a combination of bone-in chicken pieces.
• Water
• Onions: Peel and dice the onions.
• Italian Seasoning: This versatile seasoning has a little bit of everything. If you don’t have pre-made Italian seasoning on hand, you can use a mix of basil and oregano to mimic the flavor.
• Lemon: Slice up a lemon to add a bit of tangy brightness. Acid is so important in chicken soup!
• Garlic: I like a generous amount of minced, fresh garlic in my soup. You can dial it back or omit it entirely if you don’t care for garlicky chicken soup.
• Bay Leaves: These really add that classic chicken soup herbal note. Sage would also be good, if you don’t have bay leaves, or use half bay leaves and half sage.
• Chicken Bouillon Cubes: My secret weapon for a really rich-tasting broth! Substitute chicken base (such as Better Than Bouillon) if you prefer.
• Salt and Pepper: Kosher salt and freshly-cracked pepper are my go-tos, but any salt and pepper will work.
• Vegetables: Carrots, celery, and mushrooms. You can use fresh or dried mushrooms. If you’re using dried, be sure to soak them to reconstitute them.
• Egg Noodles: You can use the curly ones, the straight ones, or even the tiny thin ones – whichever you like. Keep in mind that the very tiny ones cook really quickly.
• Parsley: Chopped parsley helps keep things light and fresh.
• Sherry: Want to know a secret? I use cooking sherry. I do. You can also use regular sherry, or substitute some white wine for a slightly different taste. 
• Rosemary: The Italian seasoning may contain a bit of rosemary already, but I still like to add some fresh rosemary for a pungent, woodsy taste. It’s fantastic with chicken.
• Parmesan: In chicken soup? You betcha! Freshly grated is best – pre-shredded parm can be hard to dissolve in soup.
• Heavy Cream: Half and half will also work, but it won’t be as richly creamy.

Which Noodles Are Best for Chicken Noodle Soup?

Egg noodles are sort of the traditional choice for chicken soup, at least in the U.S. However, if you don’t have any egg noodles, this soup is also great with regular pasta tossed in and cooked until tender. Smallish pasta shapes like rotini and fusilli are good options, or take some long pasta like spaghetti or linguine and break it into inch-long pieces.

How to Make the Best Chicken Noodle Soup

The process for making this recipe is straightforward, but since it’s an old-fashioned approach that includes making your own broth (no shortcuts when making the best chicken noodle soup!), you’ll need to budget time for that. Make sure to read over the recipe once or twice before you dive in, so you don’t get stuck making broth when you need to be somewhere else!

• Cook the Chicken. Going down the list, measure and add all of the ingredients to a big soup pot, up to and including the salt and pepper. Set this over medium heat, and add some extra water if needed, so that the chickens are completely covered. Let the chicken simmer for one hour, or until tender and done through.

• Cool the Chicken. Remove both chickens from the pot, and place them on a rimmed cutting board so that you can catch the juices and pour them back into the pot. Let them cool down, and then debone them, shredding the meat and discarding the skin and bones (or saving them to make homemade stock).

• Cook the Vegetables in the Broth. Meanwhile, strain the broth through a colander into a large bowl, throwing away any solids. Pour the broth back into the pot, as well as any juices caught from the chickens as they cool. Bring the broth to a low boil, and add carrots, celery, and mushrooms. Cook these for 10-12 minutes.
• Add the Noodles. Add your egg noodles, and cook them until al dente (you can follow the directions on the package for specific cooking times).

• Finish the Soup! Last, stir in the shredded chicken, parsley, sherry, rosemary, Parmesan, and cream. Cook for about 5 minutes longer, and then enjoy!

Does Chicken Soup Taste Better the Longer You Cook It?

That’s kind of a yes-and-no question. The issue is, are you making chicken soup with stock, or chicken soup with broth?

Chicken stock is made by cooking chicken bones (and skin, and sometimes veggies) in water for a long time. Chicken broth is made by cooking the actual chicken meat (as well as bones, usually). 

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long. Vegetables will also have an unpleasant texture if you overcook them, turning mushy and falling apart. 

So if you’re making soup using chicken broth, like I do in this recipe, don’t overcook it or the chicken won’t have a good texture. If you’re making homemade chicken stock, feel free to cook it for hours and hours before you strain it and use it.

Helpful Tips

Every cook has their tips and tricks for making the best chicken soup, but there’s no gatekeeping here – I’m sharing all of mine! Here are a few more things you should know about this recipe:

• Chicken Juices: The juices that drip from the chickens while they cool are sooo flavorful. Don’t waste them – catch them and add them back to the pot! You can use a rimmed cutting board, or place them on a rack in a rimmed baking sheet or roasting pan.
• Chicken Doneness: You can tell that the chicken is done when the leg and thigh jiggle loosely, the juices run clear, and there’s no pink (brownish is fine) when you cut into the meat down to the bone. Or just use a meat thermometer! The safe temperature for chicken is 165F.
• Ingredient Amounts: I like to make a really big batch of soup, using two whole chickens, so that I can freeze half and pull it out when needed. If you don’t want to make that big of a batch, just cut the ingredient amounts in half to make a normal dinner-sized amount.

What to Serve with Chicken Noodle Soup

To me, chicken noodle soup is a meal in a bowl – but of course, it does go really well with lots of side dishes. Here are a few easy side dishes to try:

• Cornbread: A serving of this Gluten Free Sweet Potato Cornbread is so wholesome and more-ish. You’ve got to try it! And the subtle sweetness is really pleasant with creamy chicken noodle soup.
• Salad: A leafy salad is always nice, but for something a little different, try making this Asparagus Broccoli Salad. It’s hearty, satisfying, and packed with nutrition.
• Veggie Tart: A wedge of Zucchini Cheese Tart makes a bistro-like meal out of creamy chicken noodle soup.

Storing, Freezing, and Reheating

So what do you do with your leftovers? Well, I always make extra and have several batches in the freezer, to pull out when needed. You can also refrigerate it for short-term storage.

• Refrigerate: Cover the soup well or transfer to airtight containers, and refrigerate for 3 – 4 days.
• Freeze: To freeze, just cool the soup down, pour it into freezer containers (leave a little room for it to expand), and freeze for 3 months or so. Thaw in the refrigerator before reheating.
• Reheat: Heat the soup back up on the stove over medium heat, or in your microwave for 30 seconds at a time, stirring between each 30-second session.

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The Best Chicken Noodle Soup

Chicken soup is a comforting classic, and this creamy recipe is a family favorite! With tender chicken, hearty egg noodles, garlic, herbs, and more, it’s The Best Chicken Noodle Soup ever!

Course Soup

Cuisine American

Keyword chicken noodle soup, creamy chicken noodle soup, homemade chicken noodle soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 24

Author Amy via Paula Deen

Ingredients

• 2 whole chickens
• 7 quarts of water
• 2 onions peeled and diced
• 4 teaspoons Italian Seasoning
• 1 lemon sliced
• 6 garlic cloves minced
• 4 bay leaves
• 6 chicken bouillon cubes
• Kosher salt and pepper
• 4 cups sliced carrots
• 4 cups sliced celery
• 1 bag of egg noodles
• 2 cups sliced mushrooms (if dried reconstituted)
• 6 tablespoon parsley chopped
• 2/3 cup cooking sherry
• 4 teaspoon rosemary chopped
• 2 cups grated Parmesan
• 1 1/2 cup heavy cream

Instructions

• Add all ingredients up to kosher salt and pepper to a large pot over medium heat.
• Add extra water if needed so that chickens are completely covered.
• Cook for one hour or until chicken is tender. Chicken should no longer have any pink inside (you can cut with knife to judge, or use a meat themometer to make sure the chicken reaches 165°F).
• Remove chickens and place on a rimmed cutting board so you can catch juices from chickens and add them back to the pot.
• Once chickens are cooled, remove skin and shred meat. (You can use bones and skin to make homemade chicken stock)
• Strain broth through a colander into a large bowl, throwing away solids.
• Place broth back into stock pot, as well as any juices you caught while chickens cooled.
• Bring broth to a low boil and add carrots, celery and mushrooms cooking for 10 – 12 minutes.
• Add noodles and cook until al dente (follow directions on package).
• Stir in shredded chicken, parsley, sherry, rosemary, parmesan and cream for about 5 minutes.
• Serve and enjoy!

Notes

• To catch juice and broth from chickens while they cool, place chickens on wire rack that is sitting inside a rimmed baking sheet. The deeper the baking sheet the better, as there may be quite a bit of juice released from chickens.
• This is a double recipe so that you will have plenty to freeze. Cut the ingredient amounts in half if you do not want extra to freeze.

More Nourishing Soups

• Roasted Cauliflower Coconut Soup
• Tom Yum Soup (Thai Soup Recipe)
• Ribollita

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

Wondering what to make for dinner? This Pan Seared Steak Recipe with Vegetables is hearty, filling, and easy to make. A crazy-good marinade brings it all together.

A Simple Steak Dinner That’s Loaded with Nutrition

You guys already know how much I love cooking with steak. From Blue Cheese Crusted Filet to Paleo Skillet Beef Fajitas, any good steak recipe is welcome on my table. And it’s not just because steak is tasty. It’s also a nutritional powerhouse that feeds and nourishes your body with protein, fat, amino acids, creatine, glutathione, taurine, iron, B vitamins, and so much more.

On top of all that, cooking steak is very simple. Once you get the hang of it, you could do it in your sleep! This recipe will show you how to make it in a skillet, with a side of healthy roasted vegetables. Basically, it’s the perfect meal!

What is the Secret to Juicy Steak?

Sometimes readers worry about cooking steak correctly, especially the possibility of drying it out. The key to preventing this is to not overcook the steak. If you have a meat thermometer, that’s a huge help in making sure you don’t overcook steak (and everything else). Just keep testing the temperature, and take the meat out of the pan once it’s at the right number.

The Ingredients You’ll Need

The secret sauce here is, well, the sauce – which doubles as a flavor-infusing marinade for the steak. These are the ingredients you’ll need for the roasted vegetables, steak, and sauce:

• Potatoes: The base of the roasted veggie mix is thickly sliced potato. Any kind of potato that you like is fine here.
• Carrots: Peeled and cut in half, lengthwise.
• Onion: I like to use red onions in a veggie roast, for additional color. But a white or yellow onion would also be great. Sweet Vidalias are nice, too.
• Brussels Sprouts: As many as you like, with the root ends and any discolored outer leaves trimmed. I usually use eight or ten of these little guys, but if you love them, feel free to throw in some more!
• Olive Oil: Extra virgin olive oil adds the most flavor. Avocado oil is another good option.
• Italian Herbs: You can buy store-bought Italian Seasoning, or just use a mix of your favorite dried herbs, such as basil, oregano, rosemary, thyme, and marjoram. 
• Balsamic Vinegar: This rich and flavorful vinegar is a key ingredient – don’t leave it out! 
• Garlic: Mince or press one large clove, or more if you want things more garlicky.
• Dijon Mustard: Dijon has a bold flavor with a hint of wine to it, but you could substitute other types of mustard to change things up if you like. Stone-ground mustard, spicy mustard, and even plain yellow mustard will all work.
• Steak: It’s important to choose a tender, steakhouse cut like filet mignon or ribeye here. Less tender cuts are better for braising.
• Bouillon: A vegetable bouillon cube adds lots of flavor to the gravy, with zero effort!

What Cut of Steak Is Best?

Filet mignon and ribeye are two well-known, well-loved steakhouse cuts, but you can also use T-bone, Porterhouse, New York strip, chuck eye, flat iron, and sirloin. The key is to use a tender steak, because other steaks like chuck steaks will not turn out tender in a pan-searing dish like this one. Chuck steaks and other tough steaks are better off in a long, slow cooking dish like a braise.

How to Make This Easy Steak Recipe

Now that we’ve covered ingredients, let’s talk about the cooking process. Once you try these methods for making steak and veggies, you’ll turn to them again and again.

• Get the Sheet Pan and Potatoes Ready. First, you’ll want to preheat the oven to 350°F. Place a baking sheet in the oven to heat up as the oven preheats. Meanwhile, bring a large pot of water to a boil, and partially cook the potatoes for about 5 minutes. Drain the potatoes, reserving ½ cup of the water.

• Season and Roast the Vegetables. Next, combine the potatoes, carrots, onions and sprouts with a generous splash of extra virgin olive oil, and stir to coat. Arrange the vegetables on a preheated baking sheet, spread out and spaced apart. Sprinkle with dried Italian herbs, a pinch of salt, and pepper. then roast for 30 mins. Stir and toss halfway through the roasting time.
• Marinate the Steak. While the veggies are roasting, combine vinegar, garlic, Italian herbs, olive oil, dijon mustard, and plenty of black pepper, to make a marinade. Rub some of this over the steak, place it in a shallow dish, and set it aside.

• Prep the Gravy Ingredients. Mix the rest of the vinegar with the bouillon and ½ cup of the reserved potato water, then set aside.
• Cook the Steak. Heat a small, non-stick frying pan over medium-high heat. Lift the steak out of the marinade, shake off the excess, and pan-sear for 2 – 3 minutes on each side, until the meat is cooked to your liking.

• Finish the Dish. Place the steak on a clean cutting board (not one used for raw meats) to rest. Pour the gravy mixture into the pan, and simmer until thickened slightly. Slice the steak and serve with the roast vegetables and gravy on the side.
• Enjoy!

Helpful Tips for Perfect Steak and Veggies

I hope you’re feeling inspired to try this easy steak recipe! It’s so full of flavor, your family will ask for it on repeat, I promise. And these helpful tips will make it that much simpler to pull off:

• Steak Marinade: This marinade is bold, well-balanced, and flavorful, but you could definitely substitute something different if you have another marinade you prefer.
• Balsamic Substitute: If you dont’ have balsamic vinegar on hand, a good substitute is regular vinegar with some brown sugar added. Easy!
• Veggies: Any vegetables would work, here. Keep in mind that tender veggies like zucchini cook faster than dense ones like carrots or potatoes.

Side Dish Ideas

A recipe this good doesn’t need a side dish, really – it’s complete meal in one easy recipe! Still craving some yummy sides? No worries! Try one or two of these healthy options:

• Cornbread: Add a touch of sweetness to your meal with this gluten free Sweet Potato Cornbread. It’s a homespun, cozy recipe you’ll want to make again and again.
• Deviled Eggs: With dinner so simple, why not to make a fancy little appetizer like these Spicy Deviled Eggs. They’re irresistible!
• Salad: Watermelon Cucumber Salad with Feta and Mint is the perfect fresh, healthy side. There’s nothing like a cool, crunchy salad, especially when that salad is made with this mouthwatering combination of flavors.

Storing and Reheating the Leftovers

Leftover steak and roasted veggies will keep in the fridge for around four days. Keep them covered tightly, or better yet, packed in airtight containers. 

To reheat, slice the steak thinly and heat in a skillet over medium heat, adding a splash of oil to moisten the steak. Take it out of the pan once it’s hot. Veggies should be reheated in a 350°F oven until piping hot all the way through.

Can I Freeze This?

Yes, you can. Steak doesn’t always reheat super well, but if you have cooked your steak to medium, medium-rare, or rare, then it’s more likely to reheat without drying out! Just cool the steak down to about room temperature (don’t leave it out more than two hours, please), and then seal it into a freezer bag. Freeze for up to three months. 

Roasted vegetables can also be cooled, flash-frozen on a baking sheet, and then packed into a freezer bag. Freeze those for up to six months before reheating directly from frozen.

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Pan Seared Steak with Vegetables

Wondering what to make for dinner? This Pan Seared Steak Recipe with Roasted Vegetables is hearty, filling, and easy to make. A crazy-good marinade brings it all together.

Course Dinner

Cuisine American

Keyword easy steak recipes, steak dinner, steak dinner ideas, steak recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author Amy

Ingredients

• ½ pound medium potatoes thickly sliced
• 4 small carrots peeled and halved lengthways
• 1 medium red onion cut into quarters
• ⅓ pound large Brussels sprouts about 8-10, trimmed
• 2 tablespoons + 2 teaspoons of extra virgin olive oil divided
• 2 tsp dried Italian herbs
• 2 tsp balsamic vinegar
• 1 large garlic clove minced
• 1 teaspoon dijon mustard
• 1 pound tender steak such as filet mignon
• ½ tsp vegetable bouillon

Instructions

• Preheat the oven to 350°F. Place a baking sheet in the oven to heat. Meanwhile, bring a large pan of water to a boil and cook the potatoes for 5 minutes. Drain, reserving ½ cup of the water.
• In a large bowl, toss the potatoes, carrots, onions and sprouts with 2 tablespoons of extra virgin olive oil to coat. Arrange on a preheated baking sheet, spaced apart. Sprinkle with 1 teaspoon of the dried Italian herbs, pinch of kosher salt and ground black pepper, then roast for 30 minutes. Tossing half way through the roasting time.
• Meanwhile, mix 1 teaspoon of the vinegar with the garlic, remaining Italian herbs, 2 teaspoons of extra virgin olive oil,, dijon mustard and plenty of black pepper. Rub some of this over the steak, put in a shallow dish and set aside.
• Mix the rest of the marinade with the bouillon and ½ cup of the reserved potato water, then set aside.
• Meanwhile, heat a small non-stick frying pan over medium-high heat. Lift the steak out of the marinade, shake off the excess and sear for 2-3 mins on each side until cooked to your liking.
• Remove to a board and allow to rest. Pour the gravy mixture into the frying pan and simmer until thickened slightly to make a gravy. Slice the steak and serve with the roast vegetables and gravy on the side.

Notes

• Steak Marinade: This marinade is bold, well-balanced, and flavorful, but you could definitely substitute something different if you have another marinade you prefer.

• Balsamic Substitute: If you dont’ have balsamic vinegar on hand, a good substitute is regular vinegar with some brown sugar added. Easy!
• Veggies: Any vegetables would work, here. Keep in mind that tender veggies like zucchini cook faster than dense ones like carrots or potatoes.
• Storing: Leftover steak and roasted veggies will keep in the fridge for around four days. Keep them covered tightly, or better yet, packed in airtight containers. 
• Reheating: To reheat, slice the steak thinly and heat in a skillet over medium heat, adding a splash of oil to moisten the steak. Take it out of the pan once it’s hot. Veggies should be reheated in a 350°F oven until piping hot all the way through.

More Fantastic Steak Recipes

• Cuban Mojo Steak
• Grilled Tri-Tip with Sicilian Herb Sauce
• Stuffed Baked Steak

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

This Curried Lentil Soup with Tomato and Coconut is a creamy, comfy recipe you’ll crave. Curry powder, coconut milk, and fire-roasted tomatoes add mouthwatering flavor.

An Easy, Hearty Soup Recipe with Lots of Bold Flavor

Lentil soup is a versatile kind of meal – there are versions of this recipe with all kinds of different flavor profiles. (I love them all!) It’s no wonder, since lentils are satisfying and flavorful, but still neutral enough to work with any spice or seasoning blend you can throw at them.

This lentil soup is full of South Asian ingredients, for a warm, bright, complex dish that’ll have you coming back for more. Curry powder, coconut milk, lime, and cilantro are a can’t-miss combination. For a chilly day, or anytime you want a quick vegan meal that won’t leave you bored or hungry, reach for this easy recipe.

Is Lentil Soup Good for You?

Yes, lentil soup is definitely a healthy soup option. Lentils themselves are a healthy source of both carbs and protein, and they pack in healthy minerals, too. You’ll get iron, selenium, and folate from this easy recipe – plus, lentil soup delivers fluids and fiber, promoting a healthy digestive system.

What’s in This Curried Lentil Soup?

My recipe for curry lentil soup with tomatoes and coconut is great for anyone looking for a meatless main course that’s filling, healthy, and flavorful. It’s also vegan and gluten-free.

• Olive Oil: Extra-virgin olive oil has a bold, rich taste, but lighter olive oils will work, too.
• Onion: Finely chopped. White, yellow, and Vidalia onions are all good for this recipe.
• Garlic: Finely mince the garlic, or use a garlic press.
• Ginger: You will need a piece of ginger about 2 ½ inches long, peeled and finely grated.
• Curry Powder: Medium curry powder is my favorite, but you can use any kind you like.
• Crushed Red Pepper:  For a little extra heat, crushed red pepper flakes are just the thing.
• Lentils: Picked over, rinsed, and well-drained.
• Canned Tomatoes: Look for diced, fire-roasted tomatoes.
• Cilantro: Finely chop some of the cilantro, but leave some leaves with tender stems for serving.
• Salt and Pepper: Kosher salt and freshly ground pepper.
• Coconut Milk: Use canned, unsweetened coconut milk, shaken well.
• Lime Wedges: For serving.

How to Make Curried Lentil Soup with Tomato and Coconut

While some soup recipes are all about a long, slow cooking process, this is one you can whip up in under an hour – and it’s just as cozy.

• Cook the Onion. We’ll start building layers of flavor by caramelizing the onions. Heat the olive oil in a medium saucepan over medium heat. Then add the onion and cook for 8 – 10 minutes, or until they are softened and golden brown.
• Add the Aromatic Ingredients. Add the garlic, ginger, curry powder, and red pepper flakes to the pan, and stir for a couple of minutes to release the fragrance of these ingredients. 
• Stir in the Remaining Soup Ingredients. Now, stir in the lentils and sauté them, still stirring, for one minute. Pour in the tomatoes, and stir in half a cup of the cilantro, some salt and pepper, and 2 ½ cups of water. Set aside ¼ cup of the coconut milk for serving, and add the remaining coconut milk to the soup.
• Simmer. Bring the soup to a boil, and then reduce the heat and let it simmer for twenty to twenty-five minutes, or until the lentils are soft (but not mushy). Taste, and adjust the seasonings as needed.
• Enjoy! Divide the lentil soup among four bowls, drizzle each one with some of the reserved coconut milk, and top with more cilantro. Serve with lime wedges.

Tips for Success

There’s a lot of wiggle room in this recipe, so if you’re looking for ways to change things up you’re in luck. These helpful recipe notes will show you a few ways to do that.

• Lentil Options: Most kinds of lentils will work perfectly in this recipe. Brown, red, and yellow lentils all cook in about half an hour, while green ones may take closer to 45 minutes.
• Spices: I like to combine fresh ginger and some red pepper flakes with curry powder for an extra punch, but you can tweak this in lots of ways. Omit the red pepper, use ground ginger, or substitute a specific curry blend to your taste.
• Veggies: Soup recipes are great because they are so flexible, and this one’s no exception. Feel free to toss in kale, diced potato, chopped carrots, or any other vegetables you enjoy.

What Goes Well with Lentil Soup?

I love serving any soup recipe with bread and salad, or with a hearty pasta dish. Here are a few healthy ideas to try:

• Crostini: crostini are fun to make and easy to eat, especially this scrumptious Pepper Mushroom Onion Crostini!  
• Beets Salad: Beets are a superfood that packs in all kinds of nutrients, and tastes great, too. Try this flavorful Goat Cheese Roasted Beet Salad, and I’m sure you’ll agree!
• Pasta: My Eggplant Goat Cheese Pasta is full of healthy color and flavor! It’s a wonderful side or light main course that goes with just about anything.

How to Store and Reheat Leftovers

To store leftover lentil soup, cool it down and pack it into a tight-lidded container. It will keep in the fridge for up 4 – 5 days.

To reheat, just place the desired amount in a saucepan over medium-low heat until the soup is heated through.

Can I Freeze This?

You can freeze curried lentil soup, but the coconut milk sometimes suffers a little, texture-wise, after freezing and thawing. If you are planning to make this as a freezer meal, consider leaving out the coconut milk – you can add it in once your soup is thawed and reheating. Either way, make sure to freeze lentil soup after it has cooled, and use an airtight container to keep it fresh.

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Curried Lentil Soup with Tomato and Coconut

This Curried Lentil Soup with Tomato and Coconut is a creamy, comfy recipe you’ll crave. Curry powder, coconut milk, and fire-roasted tomatoes add mouthwatering flavor.

Course Soup

Cuisine Indian

Keyword best lentil soup recipe, cooking lentils, lentil soup (vegan)

Prep Time 12 minutes minutes

Cook Time 45 minutes minutes

Total Time 57 minutes minutes

Servings 4

Author Amy

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion finely chopped
• 2 garlic cloves finely minced
• 1 2½- inch piece ginger peeled, finely grated
• 1 tablespoon medium curry powder
• ¼ teaspoon crushed red pepper flakes
• ¾ cup lentils
• 1 14.5- ounce can diced fire roasted tomatoes
• ½ cup finely chopped cilantro plus leaves with tender stems for serving
• Kosher salt freshly ground pepper
• 1 13.5- ounce can unsweetened coconut milk shaken well
• Lime wedges for serving

Instructions

• Heat oil in a medium saucepan over medium.
• Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
• Add lentils and cook, stirring, 1 minute.
• Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
• Set aside ¼ cup coconut milk for serving and add remaining coconut milk to the saucepan.
• Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
• Serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

More Nourishing Soup Recipes

• Immune Boosting Mushroom Soup
• Healthier Clam Chowder
• Garden Minestrone

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

Gluten Free Chocolate Orange Marble Cake might just be your new favorite dessert! Basic chocolate loaf cake gets a major upgrade in this gluten-free dessert recipe with real oranges and bittersweet chocolate chips.

A Decadent Marble Cake with Chocolate Ganache and Real Orange Flavor

As you guys know, I like my sweets – especially things with a good dose of quality chocolate. A healthy diet should include all (well, almost all) things in moderation, right? This from-scratch loaf cake is one of those healthy desserts that’s both to die for, and good for you.

The secret is in the chocolate orange combination. Seriously, if you want to impress your guests, serve this! It’s a basic loaf cake, but those flavors have a luxurious feel to them that truly elevates this from “good” to “great.” 

And, of course, there’s the pretty marbling effect! Marbling a cake is one of those simple baking tricks that seems so special. I like to serve marble cake for the holidays, especially, but you can make it anytime – it’s incredibly easy to do.

Why You’ll Love This Cake

There are so many reasons to love this dessert. Here are just a few, for starters – if you make it and have something to add, be sure to drop it in the comments!

• Easy: This is a very easy dessert to make. You don’t need a stand mixer or any special technique!
• Pretty: Everyone loves the look of a marble cake. It’s such a pretty dessert to serve, whether for a casual snack or a party.
• Chocolate Orange! This winning combo is underappreciated, in my book. Chocolate orange sweets and desserts are amazing, and this cake is no exception.
• Gluten Free: Gluten free baking has come a long way, and if you try this cake, the smooth, perfect texture will make you a believer. If you’re gluten sensitive or intolerant, you should totally try this cake recipe!

The Ingredients

To make this pretty, deeply flavorful cake, you’ll need some basic baking items, a few oranges, some bittersweet chocolate chips, and some maple syrup for sweetening. Here’s the list in more detail. (Remember to scroll to the bottom of the post for the full recipe card!)

• Gluten Free Flour: It’s important to use a good quality 1:1 gluten free flour, for the best flavor and texture.
• Almond Flour: Added almond flour gives the marble cake a decadent richness. Make sure to use flour, not meal.
• Baking Powder: Baking powder helps the cake to rise, but be sure you don’t accidentally grab baking soda by mistake! It can help with rising in some recipes, but it would overpower this one.
• Salt: Kosher salt is my go-to, but any salt is fine.
• Egg: An egg helps give the batter some structure, so the cake doesn’t fall apart.
• Orange Juice and Zest: Juice two or three oranges, and zest one of them as well.
• Maple Syrup: Pure maple syrup. You can also use sugar or your favorite 1:1 sugar substitute.
• Butter: Unsalted butter, softened to room temperature.
• Cocoa Powder: You can use natural cocoa, Dutch process, or raw. Sift the cocoa to remove any lumps.
• Milk: I use whatever nut milk I have on hand at the moment.
• Chocolate Chips and Coconut Oil: For the ganache. Bittersweet chocolate chips are my go-to. You can use either refined or unrefined coconut oil, but remember that the unrefined will have a coconut taste to it.

What Is Gluten Free Flour Made From?

Gluten free flour can be made of all kinds of alternative flours: millet, rice, oats, corn, you name it. Each brand will have a slightly different blend. You can also make your own blends. Whichever you choose, be sure to go with one that’s marked “1:1” which means you can use it successfully instead of regular flour for baking.

How Do I Make Gluten Free Chocolate Orange Marble Cake?

Making a marble cake is a lot like making regular cake, with one important difference: tinting an swirling the batter. Don’t worry though – it’s so simple. Here’s how to do it:

• Prepare to Bake. First, preheat your oven to 350°F. Then get out a loaf pan, and line it with parchment. Or, if you prefer, grease it well, and flour it. Set this aside for now.
• Mix the Dry Ingredients. In a medium mixing bowl, combine the dry baking ingredients: gluten-free flour, almond flour, baking powder, and salt. Stir these to combine them, and then set them aside as well.
• Mix the Wet Ingredients. In a larger mixing bowl, use a hand mixer or a whisk to beat the butter, maple syrup, orange juice, zest, and egg. 
• Combine Both Mixtures. Add the dry mixture to the wet mixture in the large bowl, and beat the two together to make a smooth batter. 

• Flavor Half of the Batter with Cocoa Powder. Take the empty bowl that the flour mixture was in, and add the cocoa powder and milk. Blend until smooth. Then take half of the cake batter and add it to this cocoa mixture, blending to make a smooth chocolate batter.

• Fill the Loaf Pan. Spoon alternate dollops of the batters into your prepared loaf pan, as shown in the picture. It should look sort of like a checkerboard made of cake batter. 

• Create the Marble Look. Then use a skewer or a butter knife (careful not to scratch the pan!) to create a marble pattern. Drag the skewer through the mixture in swirls, but make sure you don’t overmix, or you won’t see the pattern. Smooth the surface if necessary. 
• Bake! Bake the cake for 45 – 55 minutes, or until golden and risen. You’ll know the cake is fully baked when a skewer poked in the center comes out clean.
• Cool. Leave the cake in the pan to cool.

• Make the Ganache. Once the cake is cool, make the ganache. You can do this in a double boiler, or just melt the chocolate and coconut in the microwave for 30 seconds, stirring and cooking an additional 30 seconds, as needed to melt the chocolate completely. Don’t overcook, or the chocolate will become grainy. The stirring does a lot of the melting work for you.
• Top the Cake, Cool, and Enjoy! Slowly pour chocolate over the cooled cake. Refrigerate until the chocolate has set, and then serve the sliced cake.

Helpful Baking Tips

I hope you’re inspired to try this gorgeous cake! It’s so good, and so simple. If you do, be sure to check out these helpful tips for baking success. 

• The Right Flour: We already discussed this, but it bears repeating- gluten free flours aren’t all created equal, so be sure to use a 1:1 gluten free flour for this recipe. That will help ensure a good rise, taste, and texture.
• The Right Almond Flour: Use almond flour rather than almond meal for a fine, cakey texture. Almond meal will have a more crumbly, grainy texture.
• Making the Pattern: Once you start to see the marble effect, it can be tempting to keep going and make it more and more detailed. But if you go too far, you’ll just end up mixing the two batters into one! To make sure you can really see the marbling, don’t over- or under-mix.
• Ganache vs. Frosting: Swap plain chocolate frosting for the ganache if you prefer. If you do this, be sure to wait until the cake is cool before adding the frosting. 

How to Store Gluten Free Chocolate Orange Marble Cake

Store this cake in an airtight container at room temperature for 1 – 2 days, or in your refrigerator, for up to 5 days. The chocolate will be softer if stored at room temperature, so keep that in mind!

Can I Freeze This Cake?

Definitely! Once the cake has cooled completely, wrap it tightly in a couple of layers of foil or plastic wrap. Then mark it with the date, and freeze it for up to three months. Thaw before Serving.

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Gluten Free Chocolate Orange Loaf Cake

Gluten Free Chocolate Orange Marble Cake might just be your new favorite dessert! Basic chocolate loaf cake gets a major upgrade in this gluten-free dessert recipe with real oranges and bittersweet chocolate chips.

Course Dessert

Cuisine American

Keyword chocolate orange cake, gluten free cake, gluten-free desserts

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Author Amy

Ingredients

• 1 1/3 cup gluten free flour
• ½ cup almond flour
• 2 teaspoons baking powder
• ¼ teaspoon kosher salt
• 1 egg
• Zest from one orange
• ½ cup orange juice freshly squeezed from 2-3 oranges
• ½ cup pure maple syrup
• ¼ cup unsalted butter softened
• ¼ cup cocoa powder sifted
• 3 tablespoons nut milk
• ¾ cup of bittersweet chocolate chips
• 1 tablespoon coconut oil

Instructions

• Preheat the oven to 350°
• Line a loaf pan with parchment paper or grease and flour pan.
• In a medium bowl mix flour, almond flour, baking powder and salt together, set aside.
• In a large bowl, beat butter, maple syrup, orange juice, orange zest and egg together until blended.
• Add flour mix into butter mix and beat until it blends together.
• Add cocoa powder and milk into the empty bowl and blend until smooth.
• Split the batter mixture evenly adding half of the batter into the bowl with the cocoa mixture. Stir to blend until mixed evenly.
• Spoon alternate dollops of the mixture into the loaf pan, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t overmix or you won’t see the pattern. Smooth the surface if necessary.
• Bake the cake for 45 – 55 mins until golden and risen, and a skewer poked in center comes out clean.
• Leave the cake in the pan to cool.
• Melt the chocolate and coconut in the microwave for 30 seconds, stirring and cooking an additional 30 seconds, stirring chocolate until melted completely. Cook for additional time if needed.
• Slowly pour chocolate over the cooled cake. Refrigerate until the chocolate has set.
• Slice and enjoy.

Notes

• Storage: Store this cake in an airtight container at room temperature for 1 – 2 days, or in your refrigerator, for up to 5 days. The chocolate will be soft if stored at room temperature, so keep that in mind!
• The Right Flour: We already discussed this, but it bears repeating- gluten free flours aren’t all created equal, so be sure to use a 1:1 gluten free flour for this recipe. That will help ensure a good rise, taste, and texture.
• The Right Almond Flour: Use almond flour rather than almond meal for a fine, cakey texture. Almond meal will have a more crumbly, grainy texture.
• Making the Pattern: Once you start to see the marble effect, it can be tempting to keep going and make it more and more detailed. But if you go too far, you’ll just end up mixing the two batters into one! To make sure you can really see the marbling, don’t over- or under-mix.
• Ganache vs. Frosting: Swap plain chocolate frosting for the ganache if you prefer. If you do this, be sure to wait until the cake is cool before adding the frosting. 

More Chocolatey Dessert Recipes

• Gluten Free Zucchini Chocolate Donuts
• Double Chocolate Cranberry Brownies
• Best Chocolate S’more Cookie

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

This Golden Maca Latte features turmeric, maca powder, cinnamon, and full-fat coconut milk. It’s lightly sweet and full of warm, nourishing flavor! You’ll love this simple, wholesome drink, both for its nutrients and its flavor.

(For another great way to use maca powder, check out this cocoa-based Maca Latte recipe [LINK to Best Maca Latte recipe]!)

An Energizing Twist on Turmeric Golden Milk!

Have you ever tried golden milk with turmeric? This health drink took the world by storm not long ago, and it’s easy to see why: with coconut milk, maple syrup, and other goodies, golden milk is a delicious way to take advantage of the health benefits of turmeric.

This recipe takes that idea to the next level by adding maca, a nutritional powder made from maca, which is a cruciferous vegetable native to the Andes mountains. Maca is known for its health benefits, and is quickly becoming an in-demand nutritional supplement for both men and women. You can find maca in several different forms, but my favorite might just be this sweet, spicy “latte.”

Does Maca Taste Like Coffee?

Maca powder does taste a bit like coffee, and some brands deliberately process their maca to taste similar to a cup o’ joe. Plus, with its butterscotch-y natural flavor, maca goes really well with most coffee and sweet drinks, like this easy maca latte.

Ingredients

To make a golden maca latte for one, you’ll Need turmeric, maca powder, and a few other spices and ingredients. Here’s the list:

• Milk: I use non-dairy milk, but you could also use regular milk.
• Coconut Milk: For extra richness (and health benefits!), we will add some full-fat coconut milk or coconut cream to the latte.
• Maca Powder and Turmeric: These important supplements taste great and are great for your body (check out the sections below for more information on the health benefits of maca powder and turmeric).
• Cinnamon: Cinnamon is not only delicious, but it also is full of antioxidants and can even help regulate blood sugar.
• Sweetener: Use your sweetener of choice to adjust the latte’s sweetness. I like to use maple syrup or coconut sugar.
• Vanilla: Pure vanilla extract.
• Black Pepper: A little bit of black pepper adds a chai-like spiciness, and is super helpful in aiding the absorption of turmeric.

What Is Maca Powder Good For?

Maca powder is used for a number of conditions, mostly related to hormonal imbalances – think sexual dysfunction, fertility, and mood. It can help boost fertility, reduce menopausal symptoms, and improve sexual function. This cruciferous veggie has been used for both food and medicine by the Andean people and has now become a sought-after natural supplement worldwide.

What Are the Benefits of Turmeric?

Turmeric is a bright yellow slice that contains curcumin, a powerful antioxidant and anti-inflammatory compound. Curcumin can help your body reduce inflammation, fight cancer, and maintain brain health – and that’s just for starters! It’s also good for your heart, and can help against depression and even Alzheimer’s. Adding black pepper to turmeric helps your body absorb this important compound.

How to Make a Golden Maca Latte

This drink is easiest to make on the stovetop, so you can let the ingredients warm up and dissolve without boiling. Topping the finished golden maca latte with frothed milk is optional, but it does add a special touch.

• Warm Up the Maca Latte Ingredients. To start, place all of the latte ingredients in a small saucepan, and whisk them together over medium-low heat for about 5 minutes. You want to warm and dissolve the ingredients, but do not bring them to a boil.
• Adjust the Flavors. Remove the golden maca latte from the heat, and give it a taste. Adjust the flavors as needed, adding more sweetener to taste and more turmeric for a more intense flavor.
• Serve. Pour the finished golden maca latte into a mug. Top with frothed non-dairy milk, if you like, drink warm, and enjoy!

Recipe Notes and Variation Ideas

What else should you know about making this healthy golden maca latte? Here are my top tips for success, plus a few yummy variations. Happy sipping!

• Adjust the Spices: Feel free to dial up (or dial back) the cinnamon, turmeric, and black pepper to suit your taste. For a different vibe, try adding other spices like ginger, allspice, and nutmeg. Use these lightly, since they can add quite a punch of flavor!
• Add Whipped Cream: Lightly-sweetened whipped cream or whipped coconut cream are a nice alternative to frothed milk.
• Add Extract: Try stirring a few drops of vanilla or almond extract into your latte for more extra deliciousness.

Storing Maca Powder

Maca powder typically has a shelf-life of about three years after it’s been ground, so you should be able to store it for at least a year or two after purchase. To keep it as fresh as possible, store it in an airtight jar or container away from light and heat (the refrigerator works well for this).

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Golden Maca Latte

This Golden Maca Latte features turmeric, maca powder, cinnamon, and full-fat coconut milk. It’s lightly sweet and full of warm, nourishing flavor! You’ll love this simple, wholesome drink, both for its nutrients and its flavor.

Course Breakfast, Breakfast/Brunch, Drinks

Cuisine American

Keyword maca, maca benefits, maca root

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Amy

Ingredients

• 1 cup non-dairy milk of choice
• 1/2 cup full-fat coconut milk or coconut cream
• 2 tsp maca powder
• 1 1/2 tsp turmeric powder
• 1/4 tsp ground cinnamon
• 2 tbsp maple syrup or coconut sugar or sweetener of choice
• 1 tsp pure vanilla extract
• pinch freshly cracked black pepper

Instructions

• Add all the ingredients to a small saucepan and whisk over medium-low heat for about 5 minutes. You want to warm the ingredients, but do not bring them to a boil.
• Remove the golden maca latte from the heat and adjust the taste as needed: adding more sweetener to taste and more turmeric for a more intense flavor.

More Healthy Drink Recipes

• Carob Nut Banana Protein Smoothie
• Healthy Coconut Frosted Lemonade
• Berry Spinach Coconut Water

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

This quick Maca Latte mix is easy to pull together, and makes an energizing, wholesome hot drink that’s loaded with health benefits.

A Quick, Easy Maca Powder Drink You’ll Adore

Lattes, anyone? Maca powder lattes, that is! That’s right, this healthy recipe is all about supplementing with maca, a nutritional powerhouse that is beneficial for so many things related to sexual and hormonal health. Plus, it’s totally delicious.

I can hear you asking, “But does maca powder taste like coffee?” Actually, yes! Maca does have a coffee-like flavor, along with sweet butterscotch notes (yum). For that reason, it’s become popular to take maca powder in the form of a hot drink, or as I like to think, a maca latte. This recipe will show you how to make a healthy dry drink powder that you can use to make a scrumptious maca drink on the fly, using just a few tablespoons of the mix and your favorite plant-based milk.

What Are the Benefits of Maca Powder?

Maca powder is great for a number of health problems, many of which are related to hormonal imbalances – such as sexual dysfunction, fertility problems, depression, and more. It can help boost fertility, reduce menopausal symptoms, and improve sexual function. Made from a cruciferous vegetable native to the Andes mountains, maca is a traditional food and medicine that’s now popular globally.

(For a different spin on this healthy drink, try my [LINK to Golden Maca Latte], too!)

Recipe Ingredients

To make the dry latte mix, you’ll need maca powder, cocoa powder, and a few other goodies. Making an actual latte will require some plant-based milk. Here’s the scoop:

For the Latte Mix:

• Cocoa Powder: Use good-quality cocoa powder, or use cacao powder if you prefer.
• Maca Powder: Look for fair trade, organic maca, if possible.
• Coconut Sugar: To sweeten the mix. Alternatively, leave this out and sweeten each latte individually with honey, syrup, etc.
• Cinnamon: Ground cinnamon not only boosts the flavor of the latte, it adds tons of healthy antioxidants, too!
• Cayenne and Black Pepper: I love the kick that these give to the drink, but you can omit them if you like.
• Sea Salt: To bring out and balance the other flavors.

To Make a Maca Latte:

• Maca Latte Mix: Two or three tablespoons, to taste.
• Plant-Based Milk: Of your choice.

Let’s Make a Maca Latte!

There are two parts to this recipe process, of course. First, you’ll make the maca latte dry mix, and then you’ll add it to liquids to make your actual latte. Here’s how to do it.

Make the Maca Latte Mix

• Mix the Dry Ingredients. Measure and combine cocoa powder, maca powder, coconut sugar, cinnamon, cayenne, black pepper, and sea salt in a bowl. Whisk to combine.
• Store. Transfer the maca latte mix into a jar with a lid (or another airtight container of your choice) for storage. Store in a cool, dry place until you’re ready to use it – the fridge works well, or a pantry shelf or cupboard.

Make a Maca Latte for One

• Combine the Dry Mix with Milk. To make a maca latte, place two or three tablespoons the maca latte mix into a small, heavy-bottomed pot. Add a small amount of your favorite plant-based milk, and whisk to make a smooth paste.
• Add More Milk and Heat the Latte Up. Once you have a smooth paste without lumps, pour in the rest of your plant-based milk, and whisk well to combine. Heat this mixture over medium heat, until it’s as warm as you’d like it to be.

Maca Latte Notes and Variations

What else can you do with a maca latte? Check out these easy variation ideas to keep your beverage options fresh and fun.

• Omit the Cayenne and Black Pepper: For more of a plain, maca hot chocolate drink, omit the spicy stuff and keep things on the sweeter side.
• Add Whipped Cream: Lightly-sweetened whipped cream or whipped coconut cream make your homemade maca latte a cafe-style masterpiece.
• Add Extract: Try stirring a few drops of vanilla or almond extract into your latte for more depth and flavor.

How to Store

The dry mixture should be stored in a cool, dry place in an airtight container – the refrigerator is great, but a pantry or cupboard is fine, too. It should keep for up to one year, or even longer!

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The Best Maca Latte

This quick Maca Latte mix is easy to pull together, and makes an energizing, wholesome hot drink that’s loaded with health benefits.

Course Breakfast/Brunch, Drinks

Cuisine American

Keyword maca, maca powder, maca root

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10

Ingredients

For the Maca Latte Mix

• ½ cup + 2 tablespoons of good quality cocoa powder
• 1/4 cup maca powder
• 6 tablespoons coconut sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon cayenne pepper optional
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon fine grain sea salt

For Making One Latte

• 1 1/2 cups plant-based milk
• 2 – 3 tablespoons maca latte mix

Instructions

Make the Maca Latte Mix

• Combine cocoa powder, maca powder, coconut sugar, cinnamon, cayenne, black pepper, and sea salt in a bowl.
• Whisk to combine.
• Transfer the maca latte mix into a jar with a lid for storage.

To Make One Latte

• Place 2-3 tablespoon maca latte mix into a small heavy-bottomed pot.
• Add ¼ cup plant-based milk, and whisk into a smooth paste.
• Add remaining 1 ¼ milk and whisk to combine.
• Heat over medium heat until desired warmth is reached.

More Healthy Beverage Recipes

• Chocolate Peanut Butter Protein Shake
• Berry Spinach Coconut Water
• Green Detox Smoothie

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

Take your baking game to the next level of flavor, with these spicy Jalapeno Cheddar Biscuits! Bold, flavorful, and easy to make, they’re the perfect cold-weather side.

A Spicy Fall Favorite: Jalapeno Cheddar Biscuits!

It seems like every fall, my garden starts raining peppers, and I can never keep up. Drying, pickling, canning – and of course, baking. These wholesome jalapeno biscuits are possibly one of my favorite ways to use up jalapenos. 

They’re perfect to accompany a soup, stew, or in my – case chili. Once football season starts, the chili starts flowing over here! This biscuit rocks with a hearty bowl of my Turkey Chili.  Who-dey think gonna beat them Bengals? (It’s a Cincinnati thing.)

Why These Jalapeno Cheddar Biscuits Are So Good

These biscuits combine spiciness, cheesiness, and a homemade touch that’s hard to resist. Here’s why you’ll love ‘em:

• Spicy Kick: A soft, mild biscuit with the spicy bite of jalapeno? So amazing.
• Cheesy: Sharp cheddar flavor is the perfect cozy, soothing partner for jalapeno.
• Flaky and Tender: These biscuits are a perfect blend of flakiness and tenderness, thanks to the classic buttery dough that’s lightly-kneaded.
• Homemade Goodness: Everyone loves a cozy homemade bake, and this is an easy one that’s so craveable.
• Versatile: Serve these as a standalone snack, a side dish for soups or stews, or even as a creative addition to your brunch spread. You can’t go wrong!

Recipe Ingredients

All you need for this recipe are a few basic baking ingredients, plus fresh jalapeno peppers and shredded cheddar cheese:

• Flour: All-purpose flour is the basis of the biscuit dough.
• Baking Powder: Make sure to use baking powder, not baking soda!
• Salt
• Cold Butter: Make sure to have the butter cold, to get maximum flakiness.
• Heavy Cream: Provides moisture, tenderness, and creaminess to the dough.
• Eggs: A couple of eggs go into the biscuits for even more richness, and an extra one for egg wash.
• Sharp White Cheddar: You could also use regular cheddar cheese.
• Small Jalapenos: Minced. Be sure to use gloves if you have sensitive skin, and don’t touch your eyes or face until you have washed your hands thoroughly with soap and water.

Are Lighter or Darker Jalapenos Hotter?

For those of us who are sensitive to spicy food, sometimes you want the flavor of the jalapeno without so much heat! (Others love allll the Scoville heat units. I see you!) So, how do you find milder or hotter jalapenos?

Honestly, in large part, it’s a guessing game. Some people say that darker jalapenos tend to be spicier because they are more ripe, but this isn’t always reliable. Other people say that grocery store jalapenos are less hot than home-grown, but again, you can’t really count on that. The spiciness can still vary from pepper to pepper regardless! The best way to change the spiciness of your jalapenos is to remove the seeds and membranes to make them less hot, or leave them in for maximum heat.

How to Make Jalapeno Cheddar Biscuits

The steps here are so easy, and the whole process of making the dough and cutting out biscuits is so satisfying! The only thing better than making jalapeno cheddar biscuits? Eating them!

• Make the Cheddar-Jalapeno Mixture. Before you get started, [reheat your oven to 400°F. Then melt a little butter in a skillet, and cook the jalapeños until they’re soft. Cool them down, put them in a bowl with the cheddar cheese, and toss with a tablespoon of flour.

• Cut the Butter into the Dry Biscuit Ingredients. Mix the rest of the flour with baking powder and salt. Add the rest of the butter and use a pastry blender or two forks to cut it in until you have pea-sized bits of butter.

• Finish Making the Dough. Whisk two of the eggs and the cream, and add them to the flour-butter mix. Stir until it starts coming together. Mix in the cheddar-jalapeño mixture.

• Cut Biscuits. Put the dough on a floured surface, knead it gently for under a minute. Flatten the dough to ¾- to 1-inch thickness. Cut it into triangles or whatever shape you like using a biscuit cutter.
• Bake! Make an egg wash by beating the remaining egg with a teaspoon of water. Brush it over the biscuits and put them on a baking sheet lined with parchment paper or oiled. Bake them for about 25 minutes, or until they’re nicely golden.

Helpful Tips

When it comes to baking biscuits, it’s great to have a few helpful tips up your sleeve. These are the most important things I’ve learned about making jalapeno cheddar biscuits:

• Chill the Butter: Before incorporating the diced butter into the dry ingredients, ensure it’s cold. Chilled butter helps create a flaky texture by forming small pockets as it melts in the oven. Pop the diced butter in the fridge for a bit to keep it nice and cold.
• Handle the Dough Gently: When kneading and shaping the dough, remember to handle it gently and for as little time as possible. Overworking the dough can result in tough biscuits. Just bring the dough together without excessive kneading to maintain its lightness.
• Control the Spice: So how spicy are your jalapenos? The only way to know is to taste them! You can eat a tiny bit of the minced jalapeno before adding it, to gauge its spiciness, and go from there. If you’re sensitive, have a cold drink ready while you taste!
• Separate or Together: Some people like to bake their biscuits set well apart in the baking dish, so that they are crispy all around, while others bake them closer together so they have to be torn apart and have soft sides. You do you!

Serving Suggestions

As good as jalapeno cheddar biscuits are on their own, they are even better as a side dish with your favorite meals! We love to serve them with chili, all football season long. Here are some recipes you’ve got to try.

• Street Corn Salad with Chicken: The piquant, Tex-Mex flavors in this simple weeknight meal are to-die-for, and a soft, golden biscuit is the perfect addition. Try Mexican Street Corn Salad with Chicken Thighs, and you’ll want to make it again and again.
• Sausage and Potatoes: A savory breakfast is on its way when you whip up these Baked Breakfast Potatoes and Sausage – so easy and delicious! Biscuits make the menu even more special.
• Chili: I’ve already linked to our favorite turkey chili, but this Bison Chili with Beer and Bacon is a flavor-packed masterpiece, as well!

Storing and Reheating

Storing and reheating these biscuits is as easy as can be. Here’s how to do it:

• Storing: To keep these biscuits fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the refrigerator for up to 5 days. 
• Reheating: To enjoy the biscuits again, warm them in the oven at 350°F for about 5-7 minutes.

Do Jalapeno Cheddar Biscuits Freeze Well?

Jalapeno cheddar biscuits actually do freeze quite well! After baking and cooling, individually wrap them in plastic or foil, then seal them in a zip-top bag. Freeze for up to 2-3 months. Thaw in the fridge overnight before reheating.

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Jalapeno Cheddar Biscuits

Take your baking game to the next level of flavor, with these spicy Jalapeno Cheddar Biscuits! Bold, flavorful, and easy to make, they’re the perfect cold-weather side.

Course Side

Cuisine American

Keyword cheddar biscuits, cheese biscuits, jalapeño cheddar biscuits

Prep Time 10 minutes minutes

Cook Time 27 minutes minutes

Total Time 37 minutes minutes

Servings 8 – 12 Biscuits

Author Amy

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons 1 stick or 4 ounces cold butter, diced
• 1/2 cup heavy cream
• 3 eggs divided
• 1/4 pound sharp white cheddar cheese shredded
• 2 small jalapeno pepper minced

Instructions

• Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes.
• Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
• Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
• Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the biscuits with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
• They are best warm, with a small dab of butter melted in the middle. YUM~

More Perfect Fall Sides

• Gluten Free Sweet Potato Cornbread
• Roasted Brussels Sprouts with Bacon
• Beet Terrine

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

Tart Cherry Pistachio Energy Balls are an incredibly easy snack option. They come together in minutes and are the perfect combination of sweet, tart, and salty.

A Nutrition-Packed Snack That Keeps You Energized!

Do you love dried cherries? How about pistachios? Then you will adore these easy tart cherry pistachio energy balls. They’re a healthy little snack that delivers a boost of good fat and protein, with a little hint of sweetness plus the tartness of dried cherries.

I love energy balls because they’re a less carb-laden version of granola bars, easy to grab and go. They make a wholesome quick breakfast as you’re running out the door, and a great after-school (or after-work) snack. Next time you’re craving a quick bite to get you through until the next meal, grab one of these!

What Is an Energy Ball?

Energy balls are also called protein balls or energy bites. They are healthy snacks, usually made with dried fruit, nuts, and sometimes chocolate. Energy balls pack a punch of healthy fat and protein, helping you feel full and stay energized between meals. 

The Ingredients You’ll Need

Let’s look at the mouthwatering ingredients that go into these fruit-filled energy balls. Everything here is so colorful and flavorful! 

• Cherries: You will need dried tart cherries for this recipe. Fresh or frozen cherries have too much liquid.
• Pistachios: Shelled and salted.
• Almond Butter: A small amount of almond butter helps bind the mixture together.
• Cocoa Powder: Cocoa powder or cacao powder.
• Maple Syrup: Pure maple syrup adds a hint of sweetness and helps the mixture stick together.
• Cinnamon: Just a little bit of cinnamon enhances the sweet flavors in this recipe, without being overpowering. 
• Additional Cocoa Powder: For dusting the energy balls – this is optional.

How to Make Tart Cherry Pistachio Energy Balls

For this recipe, a food processor is essential equipment. It lets you blend and crush the ingredients to just the right consistency. Here’s how to do it:

Pulse the Ingredients. Combine all of the energy ball ingredients in a food processor, except the additional cocoa powder (that’s for dusting). Pulse the ingredients until they are finely chopped, about 10 to 20 times. 

Process. Next, process for about 1 minute, scraping down the sides of the processor as needed. You are looking for a mixture that is crumbly, but can be pressed to form a ball.

Roll! Wet your hands to prevent the mixture from sticking to them, and then squeeze about 1 tablespoon of the mixture tightly between your hands. Press and roll it into a ball, and then set it aside on a clean plate or tray while you roll the remaining mixture.

Optional: You can roll the energy balls in loose cocoa powder for an extra note of flavor and a pretty effect, if you like!

Helpful Recipe Notes

Are you excited to try these easy, fruit-and-nut-filled snacks? They are so tasty and never last long. And these simple tips make this easy recipe even easier.

• Cherry Substitutes: Dried cranberries, apricots, and even raisins are good substitutes for the cherries here. Keep in mind that some of these are sweeter than others, which will affect the overall taste.
• Wet Hands: The mixture will be somewhat sticky and pasty, so it’s helpful to wet your hands with water before handling it.
• Cookie Scoop: A cookie scoop or melon baller can be helpful for measuring even, uniform energy balls.

How to Store 

Tart cherry pistachio energy balls will keep for 1 week in the refrigerator. Store them in a zip-top bag or airtight container for maximum freshness.

Can I Freeze Energy Balls?

Yes, you can freeze these energy balls for three to six months. Just place them on a tray and freeze them until frozen solid. Then transfer them to an airtight container and mark it with the date. Store in your freezer, and thaw in the fridge to serve.

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Tart Cherry Pistachio Energy Balls

Tart Cherry Pistachio Energy Balls are an incredibly easy snack option. They come together in minutes and are the perfect combination of sweet, tart, and salty.

Course Breakfast, Snack

Cuisine American

Keyword energy bites, no bake protein balls, protein balls

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 15

Author Amy

Ingredients

• 3/4 cups dried cherries
• 1/3 cup shelled salted pistachios
• 1/4 cup almond butter
• 1 1/2 tablespoons cocoa powder
• 2 tablespoons pure maple syrup
• 1/4 teaspoon ground cinnamon
• Additional cocoa powder optional, for coating

Instructions

• Combine all the ingredients in a food processor. Pulse until finely chopped, 10 to 20 times, then process for about 1 minute, scraping down the sides as necessary, until the mixture is crumbly but can be pressed to form a cohesive ball.
• With wet hands (to prevent the mixture from sticking to them), squeeze about 1 tablespoon of the mixture tightly between your hands and roll into a ball.
• Optional: Roll balls in loose cocoa powder to coat.
• Place energy balls in a covered container. Store in the refrigerator for up to 1 week.

More Healthy Snack Ideas

• Gluten Free Fudgy Pumpkin Brownie Bites
• Chia Seed Pudding
• Yogurt Protein Cups

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

Looking for a sweet treat that’s good for you, too? Try these bakery-style Gluten Free Cranberry Bars with crumble topping! Easy bar cookies with sweet and tart cranberry filling.

Sweet Cranberry Bars with a Buttery Crumble Topping

Bar cookies are a favorite around here, and these cranberry bars? To die for! Each jammy bite is bursting with sweet-tart cranberry filling, scented with fresh orange zest and juice. Underneath is a buttery crust, and on top, is a delicate crumble. 

Best of all, these are a treat you can feel good about. They’re made with healthy ingredients like coconut sugar, oat flour, almond flour, and maple syrup. Not to mention the cranberries, of course, which are packed with vitamins, minerals, and antioxidants.

The Ingredients

Let’s take a look at the ingredients you’ll need for making homemade cranberry bars. Here’s the list of simple, wholesome ingredients.

For the Filling

• Cranberries: Fresh cranberries are the basis of the tart, fruity filling.
• Orange Zest and Juice: From half an orange – or zest and juice a tangerine, if you prefer.
• Sweetener: Coconut sugar is my go-to.
• Arrowroot Flour: You can also use tapioca flour.
• Almond Extract: Or vanilla extract.
• Ground Cinnamon

For the Crust/Topping Mix:

• Almond Flour: Use fine almond flour, not almond meal, and pack it into your measuring cup when you measure it.
• Oat Flour: All-purpose flour would also work if that’s what you prefer.
• Oats: Rolled oats add texture to the bars.
• Salt
• Nutmeg: You could use more cinnamon instead of the nutmeg, if you like.
• Zest of ½ orange
• Butter: Melt and cool the butter before using it, or use melted and cooled coconut oil.
• Maple Syrup: Pure maple syrup is great for sweetening the topping. You could also sprinkle in more coconut sugar if you would rather do that.
• Vanilla Extract

Optional Topping

• 2 teaspoons of powdered sugar or monk fruit sugar (Optional)

Do You Wash Cranberries Before Cooking?

Yes, you should wash fresh cranberries before cooking and serving them. The easiest way is to rinse them under cool water in a colander, sorting through them as you go for any crushed berries or stems. Drain them well, and you’re good to go!

How to Make Cranberry Bars

This is an easy, two-bowl baking recipe that comes together in a snap! You’ll make the cranberry filling, stir up the crust-and-topping mixture, and then layer it into a baking dish. Your oven does the rest.

• Get Ready. To get started, preheat the oven to 375F. Line a large (9×13) baking dish with parchment paper, letting some of the parchment overhang on the long sides of the dish.
• Make the Filling.
• In a small mixing bowl, combine the cranberries, orange zest, orange juice, coconut sugar, arrowroot flour, almond extract, and cinnamon. Give this a stir and set it aside.

• Make the Crust/Topping Mix. Whisk the almond flour, oat flour, oats, salt, nutmeg, and orange zest together in a large bowl. Drizzle in the melted butter, syrup, and vanilla. Stir until a nice crumble forms, and the mixture begins to clump together.
• Assemble the Bars. Set aside one cup of the crust mixture, and press the rest of the crust mixture into your baking dish to make an even layer. Stir the cranberry filling again, and scrape it into the baking dish on top of the crust. Spread it out evenly. Finally, sprinkle the reserved crust mixture over the top, and press it down gently into the cranberries. 

• Bake! Bake until the crumble topping is lightly browned, about 40 minutes. 
• Cool, Cut, and Enjoy. Place the baking dish on a wire rack, and let the bars cool for 15 minutes. Then lift the long sides of the parchment to take the bars out of the dish, and place them on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely, and sprinkle with powdered sugar or monk fruit sugar before serving (if desired).

Recipe Notes and Variations

So there you have it: simple cranberry bars with a killer crumble topping. They’re basically irresistible! But before you start baking, be sure to check out these easy tips for success.

• Cranberry Options: You can substitute frozen cranberries in this recipe if you like. Toss them in directly from frozen.
• Blueberry Bars: Blueberries can be used instead of cranberries, for a scrumptious blueberry bar that’s perfect for breakfast. Add a generous squeeze of lemon juice to imitate the tartness of the cranberries.
• Add Crunch: For a bit of crunch, sprinkle the top of the bars with slivered almonds. 

How to Store and Freeze

These cranberry bars will keep covered for two days at room temperature. For longer storage:

• Refrigerate the bars for up to one week, in a zip-top bag or airtight container.
• Freeze these cranberry bars for up to three months. I recommend packing them into an airtight container between pieces of parchment or wax paper, to prevent sticking.

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Gluten Free Cranberry Bars

Looking for a sweet treat that’s good for you, too? Try these bakery-style Cranberry Bars with crumble topping! Easy bar cookies with sweet and tart cranberry filling.

Course Breakfast/Brunch, Cookies, Dessert

Cuisine American

Keyword bar cookies, christmas cookies, homemade cookies

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 15 Bar Cookies

Author Amy

Ingredients

For the Filling:

• 2 cups cranberries
• Zest and juice of 1/2 orange
• 6 tablespoons coconut sugar
• 1 ½ tablespoons arrowroot flour or tapioca flour
• 2 teaspoons almond extract
• ¼ teaspoon ground cinnamon

For the Crust/Topping Mix:

• 1 1/2 cups packed fine almond flour do not use almond meal
• 1 1/2 cups oat flour
• ¾ cup oats
• 1/2 teaspoon salt
• ¼ teaspoon ground nutmeg
• Zest of ½ orange
• 1/2 cup melted and cooled salted butter or ½ cup melted coconut oil
• 1/3 cup pure maple syrup
• ½ teaspoon vanilla extract

Optional Topping:

• 2 teaspoons of powdered sugar or monk fruit sugar

Instructions

• Preheat the oven to 375 degrees F. Line a 9×13-inch baking pan with parchment paper, letting some overhang on the long sides.
• Combine cranberries, orange zest, orange juice, 6 tablespoons coconut sugar, arrowroot flour, almond extract, and cinnamon in a small bowl; stir well. Set aside.
• Whisk almond flour, oat flour, oats, salt, nutmeg, and orange zest together in a large bowl. Add in the melted butter, pure maple syrup, and vanilla extract and stir until a nice crumble forms and mixture begins to clump together.
• Reserve 1 cup of the mixture for the topping and set aside. Use your hands to evenly press the remaining dough into the bottom of the pan to form the crust.
• To assemble and bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top. Pressing crumble gently into cranberries.
• Bake until the top is lightly browned, about 40 minutes. Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment to remove and place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Garnish with powdered sugar or Monk Fruit sugar before serving, if desired.

More Easy Bar Cookies

• Homemade Fig Newtons
• Gluten Free Dark Chocolate Popcorn Bars
• No Bake Peanut Butter Chocolate Coconut Bars

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

Tangy cranberries, sweet orange juice, and warm vanilla and almond extracts give this Cranberry Orange Bread an irresistible, bakery-style flavor. You’ll love this moist, tender loaf cake – and it’s so easy to make.

A Scrumptious, Gluten-Free Loaf Cake Recipe

Cranberry-orange is one of my favorite baking flavor profiles – are you a fan? If so, this recipe is sure to please, and it’s entirely gluten-free. This sweet, cranberry orange loaf cake has a bold flavor and decadent texture, but that’s not all: it also includes a homemade brown sugar and pecan topping that really takes the recipe to another level.

Whether you’re serving it up with a cup of coffee, taking it to a friend, or making it as part of a festive holiday brunch, you can’t go wrong. This cranberry orange bread is sure to be one of your new favorite bakes. Grab a bag of fresh cranberries, and let’s get baking!

The Ingredients You’ll Need

So what’s in this recipe? It’s a simple quick bread, made with gluten-free flour, coconut sugar, and a few other wholesome baking ingredients. The brown sugar-pecan topping is also made from scratch. Here’s what you’ll need:

For the Cranberry Orange Bread

• Flour: You can use whatever gluten-free flour blend you like. Blends with xanthan gum are usually less crumbly, and more like a traditional loaf cake.
• Salt: I use kosher salt.
• Leaveners: A combination of baking powder and baking soda give the cake some lift, and keep it from being heavy and dense.
• Cranberries: Fresh cranberries.
• Egg: A large, whole egg helps to bind the bread batter together.
• Sweetener: I use coconut sugar for this recipe.
• Butter: Unsalted butter is my go-to. If you use salted butter, you may want to reduce the salt in the recipe by a pinch or two. Cut the butter into cubes, and let them soften.
• Orange Juice: Not-from-concentrate juice has the best flavor, but any kind will work.
• Flavorings: Vanilla extract and almond extract give this loaf a rich, bakery-style depth.

For the Pecan Topping

• Butter: A bit more unsalted butter brings the topping mixture together.
• Brown Sugar: I like the robust, molasses-y taste of dark brown sugar here. You could also use light brown sugar, if you prefer.
• Cinnamon: Cinnamon gives the topping warmth and coziness. If you like, you could use a combination of cinnamon and other spices such as nutmeg, ginger, cloves, or allspice.
• Pecans: Fresh, chopped pecans.

Can I Use Dried Cranberries Instead of Fresh?

Technically, you can use dried cranberries instead of fresh ones, but you will need to use a smaller amount – about one cup and two tablespoons. Keep in mind that most dried cranberries are also sweetened, so you may want to reduce the amount of sugar in the bread.

How to Make Gluten-Free Cranberry Orange Bread

The method for making my gluten-free cranberry orange bread is straightforward: you make the batter, then the topping, and then you combine the two and bake until a cake tester comes out clean. You’ll want to dig right in, but there’s one more crucial step: letting the bread rest, for optimum texture.

Make the Batter

• Get Ready to Bake. First, make sure to preheat the oven to 350°F. The oven needs to be nice and hot by the time the cranberry orange bread is ready to bake, so that you can put it straight into the oven. Next, get your loaf pan ready. Line it with parchment paper, and butter it or spray it with baking spray.
• Combine the Dry Ingredients. Measure and whisk together the flour, salt, baking powder, baking soda, and cranberries. Toss the ingredients a bit so that the cranberries get well-coated in the dry mixture.
• Combine the Wet Ingredients. Use an electric mixer on medium speed (or a stand mixer) to beat the egg and sugar until well blended. Then add the butter, and mix to combine, followed by the vanilla, almond extract, and orange juice. Mix again.
• Add the Dry Mixture to the Wet Mixture. Lower the mixer speed to low (you don’t want flour going everywhere!) and gradually add the flour mixture to the egg mixture. Mix to fully combine. This batter will be quite thick, but that’s okay. Spread the batter into your prepared pan.

Make the Topping

• Heat the Topping Ingredients. To make the topping, start by melting the butter in a large sauté pan over medium heat. Once the butter has melted, stir in the sugar, followed by the pecans. Let them cook in the sugar mixture for about 2 minutes, or until the topping is shiny and smooth, and the pecans are thickly coated.
• Top the Batter. Pour the topping carefully over the cake batter, and spread it out.

Bake the Cranberry Orange Bread

• Bake Uncovered, and then Cover with Foil. Place the cranberry orange bread into the oven and let it bake for 30 minutes uncovered. Then loosely tent the pan with foil, so that it can finish baking without over-browning. It should bake for another 30 minutes or so, until a cake tester comes out clean.
• Cool. Let the loaf rest for about 20 minutes, and then run a knife around the edges to loosen it from the pan. Use the parchment paper to lift it out of the pan without breaking it. Then place it on a rack or plate to cool for another hour before slicing and serving.

Recipe Tips and Variations

While this cranberry orange bread is very easy to whip up, I hope you’ll take a moment to read through these tips. They’ll help ensure a perfectly moist, satisfying loaf cake.

• Measuring: Measuring is crucial to keep the batter from being too dry or too wet, so be sure to do this step carefully. For dry ingredients, spoon them into your measuring cups and level off the top with the back of a knife.
• Cranberries: To keep the cranberries from sinking to the bottom of the loaf, be sure to toss them with the dry ingredients so they get coated. This coating will help them stay put!
• Thickness: Unlike some other quick breads, the batter for this one is very thick. You’ll need to spread it out in the loaf pan – an offset spatula or even just a large spoon will do the trick.
• Add Zest: For even more orange flavor, try adding a tablespoon or two of fresh orange zest.

Does Homemade Cranberry Bread Need to Be Refrigerated?

You do not have to refrigerate gluten-free cranberry orange bread. Just store it in an airtight container at room temperature. It will stay fresh for up to two days.

Can I Freeze This Recipe?

Yes! I love making a double batch of quick breads like this one, so I can freeze one for another time. You can freeze it in slices or as a whole loaf – just wrap it tightly either way, and place it in a freezer bag, or airtight container. Freeze for up to three months.

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Gluten-Free Cranberry Orange Bread

Tangy cranberries, sweet orange juice, and warm vanilla and almond extracts give this Gluten Free Cranberry Orange Bread an irresistible, bakery-style flavor. You’ll love this moist, tender loaf cake – and it’s so easy to make.

Course Breakfast/Brunch, Dessert, Snack

Cuisine American

Keyword cranberry bread, gluten free cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 9

Author Amy

Ingredients

• 2 cups gluten free flour
• 1 teaspoon kosher salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 1/2 cups fresh cranberries
• 1 large eggs
• 1 cups coconut sugar
• ¼ cup unsalted butter cubed and softened
• ¾ cup orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Pecan topping (optional):

• 1/4 cup 4 tablespoons unsalted butter
• 1/4 cup packed dark brown sugar
• ½ teaspoon cinnamon
• 1/2 cup pecans chopped

Instructions

• Preheat the oven to 350°F.
• Line 9” x 5” loaf pan, parchment paper and spray with baking spray or butter lightly.
• In a medium bowl combine flour, salt, baking powder, baking soda, and cranberries. Toss to coat cranberries and combine ingredients.
• With an electric mixer on medium speed, beat egg and sugar until blended. Add butter and mix again. Then add vanilla extract, almond extract, and orange juice. Mix again until fully blended.
• Lower the mixer speed to low, and slowly add in the flour mixture. The batter will be quite thick.
• Spread gently into the prepared pan.

Topping:

• Melt the butter in a large sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated. Spread over the cake batter.
• Bake for 30 minutes, and then tent the bread with foil to prevent over browning. Cook for an additional 30 minutes, or until the cake tester comes out clean.
• Cool for 20 minutes. Then run a knife around the inside edge of the pan, and remove the cake. Cool for an hour before serving.

More Sweet Cranberry Treats

• Gluten Free Cranberry Orange Upside Down Cake
• Cranberry Raspberry Pinwheel Cookies (gluten free and vegetarian)
• Gluten-Free Apple Cranberry Crisp

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

Pecan Pie Overnight Oats are a healthy, nourishing breakfast with hardly any prep! Creamy overnight oats are topped with a crunchy pecan topping and yogurt. This holiday-inspired breakfast will remind you of homemade pecan pie.

The Easiest Breakfast Recipe Ever!

Have you joined the overnight oats craze? Making overnight oats is so simple and quick, and allows you to have a healthy grab-and-go breakfast ready in the fridge – perfect for busy mornings. You can flavor your oats with all kinds of ways, from peanut butter and chocolate to fruit and chia seeds.

At this time of year, I love serving warmly spiced overnight oats with a hearty, sweet topping. This pecan-pie-inspired version is one of the best: ultra-creamy muesli (or plain oats) soaked in almond milk, cinnamon, and allspice, and topped with a crunchy pecan topping you can whip up in the oven or on the stovetop.

What Are the Benefits of Having Overnight Oats?

There are tons of benefits that come with a bowl of overnight oats. First of all, oats are a filling breakfast option, which can help you maintain a healthy weight. Feeling full will keep you from reaching for snacks throughout the morning. Additionally, overnight oats pack in nutrients like zinc and selenium, which improve health and can protect against infections. On top of that, oats are a good source of fiber, which aids digestion, and carbs, which give you energy. 

The Ingredients You’ll Need

The ingredients for this dish are simple enough that you could make it every day. It just may be your new favorite breakfast option!

For the Overnight Oats

• Muesli: You can use oat-based muesli, or gluten-free rolled oats (not quick or steel-cut). I use Bob’s Red Mill Old Country Style Muesli.
• Cinnamon: A small amount of ground cinnamon adds flavor and warmth.
• Allspice: A little goes a long way, so just add a small pinch.
• Milk: Almond milk, or another plant-based milk of your choice.
• Sweetener: I recommend pure maple syrup or honey.

For the Topping

• Pecans: Chopped pecans. You can buy them chopped, or chop them yourself. A food processor makes it easy to chop a lot at once.
• Maple Syrup: Pure maple syrup.

What Is the Best Liquid for Overnight Oats?

While some recipes use water or even juice for overnight oats, I think you get the creamiest results by using something, well, creamy! Plant-based milks like almond milk, cashew milk, coconut milk, and even oat milk (yep!) work well. If you’re not avoiding dairy, then cow’s milk or even goat’s milk can be a good option.

How to Make These Healthy Pecan Pie Overnight Oats

So how do you make overnight oats? To make the oats themselves, all you need to do is stir the ingredients together and let your fridge do the rest. For the topping, you can use your oven or stove. Here’s how.

To Make the Oats

• Mix. Mix the muesli (or oats), milk, spices, and maple syrup in a serving bowl.
• Soak. Cover the bowl, and leave it to soak in the fridge overnight, or for at least 5 hours.

For the Topping

• Oven Method: Preheat the oven to 350°F. While it heats, toss the pecans and syrup together to thoroughly combine them. Then spread the sweetened pecans out on a baking tray, and bake for about 2 minutes. Stir, and bake an additional 2 minutes, or until the nuts are golden and crisp. Watch them carefully so they don’t scorch.
• Stovetop Method: Set a skillet over medium heat. Combine the ingredients the same way as above, but cook them in the skillet, stirring occasionally until the nuts are toasted and crisp. This should take about 3 – 4 minutes.

How to Serve

• Assemble Your Bowl. To serve, place the overnight oats in a bowl, or use the dish you soaked them in. Top with a spoonful of yogurt, and the pecan crumble topping. Add a drizzle of maple syrup for extra sweetness, if desired.

Recipe Tips and Variations

Making overnight oats is fun and simple, and can almost be an art form – deciding what toppings, mix-ins, and methods to use. Here are some of my favorite tips and tricks for making them your own.

• Oats: Avoid using steel-cut oats for this recipe, since they are chunkier and won’t soften up properly. Quick oats are also best avoided, since they soften up too much. Old-fashioned rolled oats, or muesli with rolled oats, make the perfect medium.
• Parchment: If you’re baking the topping mixture, using a sheet of parchment on the baking sheet is a great way to prevent sticking and make cleanup a breeze.
• Substitution: Feel free to substitute chopped walnuts, hazelnuts, etc.
• Spices: I use cinnamon with a pinch of allspice, but you could also try apple pie spice or pumpkin pie spice for a different flair.

How Long Can You Keep Overnight Oats in the Fridge?

Store the oats in your fridge, tightly covered, for up to five days. The topping can be stored at room temperature in an airtight container.

Can I Freeze This?

If you’d like to make extras, they can be stored in the freezer for up to three months! It’s handy to freeze them in individual airtight containers. Thaw them out in the refrigerator before topping and serving.

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Pecan Pie Overnight Oats

Pecan Pie Overnight Oats are a healthy, nourishing breakfast with hardly any prep! Creamy overnight oats are topped with a crunchy pecan topping and yogurt. This holiday-inspired breakfast will remind you of homemade pecan pie.

Course Breakfast

Cuisine American

Keyword best overnight oats recipe, how to make overnight oats, overnight oatmeal

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Soaking Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 1

Author Amy

Ingredients

For the Oats:

• ⅓ cup muesli or gluten-free rolled oats not quick or steel-cut. I use Bob Mills Old Country Style Muesli.
• ¼ tsp ground cinnamon
• pinch allspice less than ⅛ teaspoon
• 1/2 cup almond milk or another plant-based milk
• 1 tbsp pure maple syrup or honey

For the Topping:

• 2 tablespoons of pecans chopped
• ½ tablespoon of pure maple syrup

Instructions

For the Oats:

• Mix the Muesli, nut milk, spices, and maple syrup in a serving bowl.
• Cover and leave to soak in the fridge overnight or 5 hours.

For the Topping:

• Oven: Preheat the oven to 350°F.
• Combine the ingredients together and spread out on a baking tray. Bake for about 2 minutes, stir and bake an additional 2 minutes or until golden and crisp, watching carefully.
• Skillet: Heat a small skillet over medium heat.
• Combine ingredients and stir occasionally or until toasted and crisp, about 3-4 minutes.
• To serve, divide the overnight oats between serving dishes or pots and top with a spoonful of yogurt, and pecan crumble.
• A drizzle of maple syrup for extra sweetness.

More Wholesome Breakfast Recipes

• Smoked Salmon Toast
• Banana Peanut Butter Protein Muffins
• Leek Mushroom Egg White Frittata

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

Buttery and sweet, these Gluten Free Cranberry Pistachio Shortbread Cookies are the perfect treat. Tangy dried cranberries and crunchy pistachios make them even more scrumptious.

Easy Shortbread Cookies with Fruit and Nuts

In the world of cookies, big names like chocolate chip seem to get all the love – but don’t forget shortbread cookies! These super-simple sweet treats have an incredibly addictive flavor and texture, thanks to real butter and soft, powdered sugar.

Additionally, this Christmas-y recipe includes tartly sweet dried cranberries and satisfyingly savory pistachios. Made with a simple slice-and-bake technique, they are a recipe you’ll want to make again and again.

What Makes a Shortbread a Shortbread?

Shortbread is called shortbread because of its texture – crumbly and light rather than cakey or bread-y. In baking, “short” is an old-fashioned term that means crumbly. Shortbread is short because of its high butter content and lack of baking powder, soda, or yeast.

The Ingredients You’ll Need

You know it’s a good recipe when you only need a handful of ingredients, right? These cranberry pistachio shortbread cookies only need seven ingredients to come together! Here’s the list:

• Butter: You will need unsalted butter, softened to room temperature.
• Powdered Sugar: You can use powdered sugar or caster sugar. Powdered sugar is often easier to find.
• Flour: Use your favorite gluten free flour blend.
• Salt 
• Orange Zest: Make sure not to get any of the white pith from the orange peel in your zest.
• Dried Cranberries: Chop the dried cranberries a bit.
• Pistachios: Unsalted. Chop the pistachios as well.

How to Make Cranberry Pistachio Shortbread Cookies

This recipe is as easy as mix, slice, and bake! And you can even get a head start by making the dough in advance and chilling or freezing it until you’re ready to bake.

• Make the Cookie Dough. Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Then turn the speed on the mixer to low, and add the flour, salt, and orange zest. Beat just combined. Then stir in the chopped cranberries and pistachios.
• Roll It Up. Place two sheets of wax paper or parchment paper (at least 12 inches long) on your work surface. Roll up the dough in the paper, forming log shapes about 1 to 1 ½ inches (2-3 cm) in diameter. Roll up each paper to form a log and twist the ends.

• Chill or Freeze. Place the cookie dough logs in the fridge for at least 4 hours, or up to 3 days. They can also be frozen for up to 2 months, in an airtight container, and then thawed overnight in the fridge before baking.
• Bake the Shortbread Cookies. When you’re ready to bake, preheat your oven to 325F and line two cookie sheets with parchment paper. Take 1 log out of the fridge at a time, unwrap it, and slice it into cookies about ¼ – ⅓ inch thick. Place the cookies about 2 inches apart on the cookie sheet,  and bake for 14-17 minutes, or until the tops look set and around the edges are starting to turn golden brown.

• Enjoy! 

Tips and Variations

These sweet shortbread cookies are so tempting and so easy to make. Read on for some helpful tips to make this scrumptious recipe even simpler.

• Substitutions: Dried cranberries are amazing with pistachio, but you could substitute other dried fruits as well, such as dried cherries.
• Cutting the Cookies: This slice-and-bake recipe is easiest with a sharp knife – and be sure to rinse it with hot water if cookie dough starts to build up and cause it to stick to the slices.
• Chill Time: Chilling is an essential stop to ensure that the cookies don’t spread too thinly in the oven. It also makes slicing much easier!

How to Store Cranberry Pistachio Shortbread Cookies

Storing these cookies is a breeze. They’ll keep at room temperature for up to a week! Just store them in an airtight container to keep them fresh.

Can I Freeze These?

Sure can! These shortbread cookies freeze very well for up to three months. Stack them in an airtight container or put them in a freezer bag, mark with the date, and you’re good to go.

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Gluten Free Cranberry Pistachio Shortbread Cookies

Buttery and sweet, these Gluten Free Cranberry Pistachio Shortbread Cookies are the perfect treat. Tangy dried cranberries and crunchy pistachios make them even more scrumptious.

Course Cookies

Cuisine American

Keyword christmas cookies, healthy cookies, shortbread

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 36 Cookies

Author Amy

Ingredients

• 1 cup unsalted butter softened
• ¾ cup powdered sugar
• 2 ¼ cup gluten free flour
• ¼ teaspoon salt
• 1 tablespoon orange zest
• ¾ cup dried cranberries chopped
• ¾ cup unsalted pistachios chopped

Instructions

• With an electric mixer on medium speed, beat together the butter and sugar until fluffy.
• Lower the speed on the mixer to low and add in the flour, salt and orange zest until just combined.
• Stir in the chopped cranberries and pistachios.
• Place two sheets of wax paper or parchment paper that are at least 12” long on the counter.
• Roll the dough up in the wax/parchment paper, forming log shapes about 1 to 1 ½ inch (2-3 cm) in diameter. Roll up each paper to form a log and twist the ends.
• Place the logs in the fridge for at least 4 hours, or up to 3 days.
• Logs can be frozen for up to 2 months in a freezer container, then thaw overnight in the fridge before baking.
• When ready to bake, preheat the oven to 325 F ° and line cookie sheets with parchment paper.
• Take 1 log out of the fridge at a time, unwrap the log and slice into cookies about ¼ – ⅓ inch thick.
• Place cookies 2 inches apart on the cookie sheet and bake for 14-17 minutes, or until the tops look set and around the edges are starting to turn golden brown.

More Easy Cookie Recipes

• White Chocolate Coconut Cookies
• Gluten Free Trail Mix Cookies
• Paleo Chocolate Chip Cookies

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