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

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

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

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

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

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

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

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Baked Egg Ricotta Cups

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

Course Breakfast

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy

Ingredients

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

Instructions

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

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

This naturally-sweetened chia-blueberry superfood smoothie is a quick protein-packed breakfast. Loaded with spinach and creamy avocado, it’s got everything you need to start the day off on the right foot.

Easy Superfood Smoothie Recipe

If 5-minute breakfasts are your thing, this creamy blueberry superfood smoothie will be your morning go-to. It’s naturally sweetened with honey to avoid sugar highs and packed with vanilla protein powder for a boost of energy. A bit of earthy cinnamon and crunchy chia seeds also add warmth and texture. Made fresh or in advance, it’s an easy, fruity, and wholesome way to kickstart your day.

Why You’ll Love This Blueberry Superfood Smoothie

This quick, blueberry superfood smoothie will be the solution to your hectic mornings from now on.

• Beginner-friendly. Anyone can nail this blend-only smoothie that’s ready in 5 minutes.
• Great for prepping. Make a couple batches in advance and enjoy them throughout the week.
• Wholesome. It’s loaded with tart blueberries, fresh spinach, and creamy avocado.
• Naturally sweetened. Honey’s your best friend for sweetening this recipe without processed sugars.

Recipe Ingredients

Avocado and almond-coconut milk add loads of natural creaminess to every sip. Scroll to the recipe card at the bottom of the post for exact amounts.

• Blueberries – Use fresh or frozen.
• Spinach – Go for baby spinach. Regular spinach works too if you chop off the stems.
• Almond-coconut milk – You can also use just almond, coconut, or oat milk.
• Avocado – This is a great opportunity to use up avocados that have started to brown.
• Chia seeds – Flax seeds add a similar crunch.
• Cinnamon – Feel free to use ground nutmeg.
• Honey – You can also use maple syrup or agave nectar.
• Protein powder – Vanilla and chocolate both work.
• Ice – Crushed ice is best.

How To Make A Blueberry Superfood Smoothie

There’s no excuse for mixing breakfast, especially with this smoothie only requiring 5 minutes. Scroll to the bottom of the post for the full recipe card.

• Fill it. Place all of the ingredients in the blender, adding the spinach and protein powder last for easy blending.
• Blend it. Process everything until smooth. Serve and enjoy!

Tips & Variations

Even if you’re out of ice or want to add creamy almond butter, there’s a version of this easy superfood smoothie for you.

• Make it fruitier. Frozen berries, ripe bananas, and diced mangos will give you a fruitier sip.
• More protein. Add 1/2 block of soft tofu or 1-2 tablespoons almond butter to the blender for extra plant-based protein.
• Skip the ice. As long as the blueberries are frozen, and the avocado, milk, and spinach are cold, you don’t really need ice for this smoothie.
• Prep freezer-packs. Except for the coconut milk and honey, add all of the ingredients to a small freezer bag. Keep it in the freezer for last-minute breakfasts. Add the milk and honey before blending.
• Make it chocolatey. Stir 1/2-1 tablespoon unsweetened cocoa powder for a chocolatey smoothie. You can also top the drink with mini chocolate chips.
• More add-ins. Add 2 tablespoons shredded coconut, quick oats, or freeze-fried strawberries for extra texture.

Serving Suggestions

This creamy superfood smoothie is a great part of any breakfast. Pair it with some Protein Pancakes, Chocolate Buckwheat Pancakes, or Protein Pop Tarts for something sweet. Try it with my Egg White Bites or Avocado Toast with Egg for something savory.

Can I Make This In Advance?

Of course! Prepare it up to 3 days in advance and refrigerate it until ready to serve. The mixture might separate but you can stir it until smooth again.

More Easy Smoothie Recipes To Try

• Pumpkin Pie Smoothie
• Peach Banana Vanilla Protein Smoothie
• Green Detox Smoothie
• Berry Detox Smoothie

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Blueberry Superfood Smoothie

This blueberry-chia superfood smoothie recipe with spinach, avocado, and honey is the perfect way to start your mornings. 

Course Breakfast, Drinks

Cuisine American

Keyword blueberry superfood smoothie, superfood smoothie, superfood smoothie recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Amy

Equipment

• Blender

Ingredients

• 1 cup blueberries frozen or fresh
• 1 cup fresh spinach leaves
• 1 cup almond-coconut milk you can use just coconut or just almond
• 1/2 ripe avocado skinned and pitted
• 1 tablespoon chia seeds
• 1/4 teaspoon cinnamon
• 1 tablespoon honey
• 1 scoop protein powder I used chocolate, but vanilla would be fine(optional)
• 1/2 cup ice

Instructions

• Place all ingredients in blender and puree.
• Serve in glass.
• Add a few fresh blueberries (optional).

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

This vibrant Orzo Salad is perfect for those warm summer days. Packed with fresh ingredients and a tangy vinaigrette, it’s a must-try for veggie-lovers everywhere! Even picky eaters will love wholesome side dish.

The Easiest Orzo Salad, Perfect for Summer!

As you guys know, I’m a big fan of beets – they’re easy to grow, loaded with nutrients, and have a beautiful, earthy, root-veggie flavor that goes perfectly with so many different dressings and spices. This salad is the perfect example of how to use beets in a light, summery salad. (For more beet recipes, be sure to check out this Beet Terrine and beautiful Beet Goat Cheese Mandarin Salad!)

This orzo salad recipe uses tender orzo pasta, and the whole beet – greens and root. Topped off with blue cheese and a light simple lemon vinaigrette, it’s a flavorful side dish that works for any meal. I especially like to serve it with a bold summer barbecue. 

Why You’ll Crave This Vibrant Orzo Salad

• Flavor: Rich, earthy beets, light, vibrant lemon, red onion, pine nuts, pasta… this dish is a medley of beautiful flavors that will make any meal special.
• Nutrition: Everything here is loaded with health benefits! You get the anti-inflammatory power of beets, healthy fat from pine nuts and blue cheese, fiber from the onions and beet greens, and more.
• Colorful: The beets bring lots of color to this salad, while beet greens, toasted pine nuts and blue cheese add contrast. Pretty!
• Easy to Make: Although orzo salad is a restaurant-worthy recipe, don’t be fooled! It’s very easy to whip up.

Is Orzo a Pasta or Rice?

If you’re not familiar with orzo, you may wonder if it counts as a type of rice or a type of pasta. Made of wheat, orzo is a type of pasta, just like spaghetti noodles, macaroni elbows, and all of your other favorites. The small, oval pieces do resemble rice, and give it a comforting, satisfying texture. Once you try this versatile pasta shape, you’ll be hooked!

What Is Orzo Salad Made Of?

This list of ingredients may seem a bit long, but each one is packed with taste and texture – and they’re really simple to put together. Here’s what you’ll need:

For the Salad

• Beets: Several medium-sized beets with the green tops still included.
• Orzo: You can usually find this stocked with the pasta, although some stores stock it closer to the rice and couscous.
• Pine Nuts: If you don’t want to use pine nuts, you could use chopped cashews or pecans for a nice crunch.
• Coconut Oil: Or another neutral oil of your choice.
• Onion: Red onion, thinly sliced.
• Garlic: Fresh garlic, minced.
• Salt and Pepper

For the Vinaigrette

• Lemon Juice: Freshly-squeezed.
• Olive Oil: Extra-virgin olive oil is the most flavorful.
• Lemon Zest: Also from fresh lemons – you can use a zester, or thinly peel the rind using a vegetable peeler. Avoid the white, bitter part of the inner rind.

Topping

• Blue Cheese: Crumbled.

How to Make Orzo Salad

To make this recipe, you’ll cook the beets, and then cook the orzo in the water to give the pasta extra flavor and color. Easy peasy, and so elegant. Here are the steps:

• Prep the Beets. Remove green tops from the beets, and wash greens thoroughly in cold water. Remove the stems, and then slice the leaves into slivers. Set those aside, and then trim the tops and roots off of the beet roots. Peel the roots, slice, and then cut the slices into quarters.
• Cook the Beet Roots. Bring a couple of cups of water to boil in a medium saucepan. Add the peeled beet roots, and cook them until just tender – about eight minutes. Use a slotted spoon to remove them from the water.

• Cook the Orzo. Add the orzo to the boiling water in the saucepan, and let it cook until al dente. Drain the remaining water.
• Toast the Pine Nuts. While the orzo cooks, toast the pine nuts in a small pan over medium heat. Set aside.

• Cook the Onion and Beet Greens. Heat a bit of coconut oil in a pan (you can use the same pan you made the pine nuts in, or a different one if you prefer). Saute the onion and garlic with a sprinkling of salt and pepper. Then add the beet greens, and cook them covered until they wilt.
• Make the Vinaigrette. Whisk the vinaigrette ingredients together in a small bowl.

• Assemble the Salad. Combine all of the cooked ingredients in a big salad bowl, and toss them with the vinaigrette. Top with a little blue cheese, and serve.
• Enjoy!

Recipe Notes

Before you start cooking, be sure to read through these helpful tips! Here are some essential recipe notes to help you make a great orzo salad.

• Cook the Orzo Al Dente. When cooking the orzo, follow the package instructions and cook it until it is just tender. Overcooking can make the orzo mushy.
• Add Herbs. Fresh herbs can elevate the flavors of the salad even more – think chopped parsley, dill, mint… seriously good stuff.
• Add Protein. To take this recipe from side dish to main dish, just top it with your favorite protein. Chicken would be amazing, as would a lean, deli ham, a fried or hard-boiled egg, or even some sliced steak.

Yummy Serving Suggestions

You can serve orzo salad with lots of different main courses! It’s balanced and bold, making it perfect for your favorite meals. Try it with…

• Barbecue: This Perfect Barbecue Chicken is a great option – it’s light but savory and indulgent. 
• Salmon: Salmon is a seafood robust enough to stand up to a bold salad like orzo salad. We especially love this sticky-sweet Apricot Glazed Salmon.
• Pork Chops: If you’re a fan of pork chops, you’ve got to try these amazing Pan Seared Roasted Pork Chops with fig sauce. Easy and gorgeous.

How Long Does Orzo Salad Last in the Fridge?

When stored in an airtight container, this Orzo Salad can stay fresh in the refrigerator for 3 to 4 days. If you’re planning to store it, you can leave out the blue cheese and add it when you’re ready to serve.

Can I Freeze This?

Freezing and thawing can be tricky – in this case, I recommend not freezing. However, if you really need to freeze this dish, freeze each part separately for best results. Freeze in zip-top freezer bags, marked with the date, for up to three months, and thaw in the refrigerator before combining and serving. 

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Beet and Blue Cheese Orzo Salad

Beet and Blue Cheese Orzo Salad is a light, healthy and delicious summer salad. Filled with refreshing and delicious flavors like summer beets, blue cheese, caramalized onions and lemon.

Course Salad

Cuisine American

Keyword beet salad, healthy pasta salad, orzo pasta salad, orzo salad

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 4 medium sized beets with green tops
• 1 cup orzo pasta

Salad:

• 1/4 cup pine nuts
• 1 tablespoon coconut oil
• 1/2 medium red onion thinly sliced
• 1 cloves garlic minced {generous tablespoon minced}
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Vinaigrette:

• 2 tablespoons lemon zest
• 4 tablespoons extra virgin olive oil
• 2 teaspoons of lemon zest

Topping:

• 3 ounces blue cheese crumbled

Instructions

Beets:

• Remove green tops from beets and wash greens thoroughly in cold water.
• Remove stems so that only leaves remain, slice into slivers. You should have about 1 cup loosely packed. {you will most likely not use all your leaves}. Set aside.
• Trim the tops and roots off your beets and peel. Cut into 1/4” slices and cut slices into quarters. Set aside.
• Heat 2 cups of water to a boil in a medium saucepan. Once water is starting to boil, add peeled and sliced beets and cook for 8 minutes. Remove from water with a slotted spoon and place in a large serving bowl.

Orzo:

• Add orzo to boiling water you just removed beets from and cook according to package directions. Once all dente, drain, rinse and toss in bowl with beets

Salad:

• In a medium saucepan heat over medium heat and add pine nuts, toast evenly on both sides. About 3-4 minutes. Remove and set aside in small bowl.
• Add coconut oil to pan and heat to medium. Add red onion and garlic, stirring occasionally so that you do not burn garlic. Sprinkle in salt and pepper and cook about 4-5 minutes.
• Add beet greens and toss to coat. Cover pan and cook until wilted about 3-4 minutes.
• Add beet green mix to beets and orzo.
• Toss in vinaigrette and top with blue cheese.
• Serve and Enjoy.

Notes

When stored in an airtight container, this orzo salad can stay fresh in the refrigerator for 3 to 4 days. If you’re planning to store it, you can leave out the blue cheese and add it when you’re ready to serve.

More Healthy Salad Recipes

• White Bean Salad with Tuna
• Brussels Sprout Caesar Salad
• Squash Kale Salad

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

Pistachio Crusted Salmon is the ultimate salmon recipe! It’s super quick, easy to make, good for you… and perfectly delicious, of course! Soon to become one of your favorite superfood-loaded weeknight dinner recipes.

A Restaurant-Style Salmon Dish That’s Incredibly Healthy, Too!

For a quick meal that still satisfies, without junky ingredients or health compromises, salmon is one of my all-time favorite ingredients. It’s so easy to make, and it marries well with lots of different sauces, seasonings, and toppings.

Case in point? Pistachio crusted salmon! With a crunchy topping of crushed pistachios, panko, honey, and mustard, it’s like a sweet, salty, healthy party in your mouth. Plus, it’s loaded with vitamins, minerals, and healthy fats! Everything you could want in a quick dinner recipe.

How Healthy Is Salmon for You?

Very! Not only is it a great source of protein, it’s also rich in Omega-3 fatty acids and astaxanthin. Like most protein sources, salmon is also a good source of B vitamins and iron. This recipe is a great way to add heart-healthy, brain-healthy salmon to your diet.

The Ingredients You’ll Need

Let’s take a look at the ingredients you’ll need. So many goodies all in one easy dish! (Remember to scroll down to the printable recipe card for quantities and instructions.)

• Salmon: Skinless salmon is my go-to. The skin is fine to eat, it’s just that I prefer it crisped, and this recipe will not give you crisped salmon skin.
• Dijon Mustard: Stone-ground mustard would also be good.
• Butter: Unsalted butter, at room temperature.
• Honey: Feel free to substitute maple syrup or brown sugar, if you prefer.
• Pistachios: Shelled and finely chopped.
• Panko: I prefer the gluten-free panko, but regular panko crumbs are fine, too.
• Herbs: Chives and parsley, finely chopped.
• Salt and Pepper: Kosher salt and fresh-ground pepper, to taste.

What Is the Healthiest Salmon to Eat?

I would recommend wild salmon over farm raised salmon. Why? Because groups like Seafood Watch and the Environmental Defense Fund have put nearly all farmed salmon on their “red” or “avoid” list for multiple reasons. Many farms use crowded pens where salmon are easily infected with parasites, may be treated with antibiotics, and can spread disease to wild fish (one reason Alaska has banned salmon farms). Instead, reach for good-quality wild salmon, such as wild-caught Pacific salmon.

How to Make Pistachio Crusted Salmon

This simple baking method is basically fail-proof. And for the little bit of time it takes to prep and bake this dish, you will be amazed at how delicious it is!

• Prep the Oven and Salmon Filets. First, preheat your oven to 400°F. Then line a baking sheet with foil for easy cleanup, and lay the salmon on the foil-lined baking sheet. Season it with salt and pepper.
• Make the Honey-Butter Mixture and the Pistachio Mixture. Combine the butter, mustard, and honey in a small bowl. Stir well. Then place the bread crumbs, chives, parsley, and pistachios in another small bowl. Mix well.

• Top the Fish. Spoon butter sauce on salmon, coating the top of the fish with the sauce. Then coat the fish with about half the pistachio mixture. Reserve the other half for another use (see the Tips section for more details).

• Bake the Salmon. Bake the salmon for 15 minutes, or until done.
• Enjoy! Cut the salmon into filets, and serve!

Recipe Tips

Want to know more about baking your own pistachio crusted salmon? Great! I happen to have a few helpful tips to share. Read on, and enjoy your dish!

• Topping Extras: If you follow the recipe as written, you will have extra pistachio topping, which can be stored in the refrigerator for up to one week. Store it in an airtight baggie or container to keep it from spoiling. It’s great on chicken or lamb!
• Pat Dry: To keep the toppings on the salmon, make sure to pat it dry with paper towels before you add the butter mixture.
• Frozen Salmon: Frozen salmon will work in this recipe, but be sure to thaw it out overnight first.

What to Serve with Pistachio Crusted Salmon

You can serve this with almost any side dish imaginable! I like to keep things quick and easy, with salads, roasted veggies, and rice. Here are a few recipes you can try:

• Rice: This is my tutorial for Perfect Rice. I use jasmine rice, which always cooks up light and fluffy if you use this method. Fragrant jasmine rice is a natural pair with baked salmon.
• Roasted Veggies: Any vegetable is tasty roasted, but this combination of Roasted Radish, Brussels Sprout and Cauliflower is unbeatably yummy and good for you, too.
• Salad: Light, fresh, and springlike, this bright green Asparagus Broccoli Salad offers a cool contrast to the warm, savory flavor of baked salmon.

How to Store and Reheat Leftovers

Cooked pistachio crusted salmon can be refrigerated for up to three days. Make sure to store it in an airtight container, or a shallow dish tightly covered with plastic wrap, so that the flavors stay as fresh as possible.

To reheat, just bake the salmon again at 350°F until warmed through. Don’t overbake, or the salmon will dry out.

Can I Freeze This?

I don’t really recommend freezing the cooked salmon, because cooked salmon loses a lot of texture if you freeze, thaw, and reheat it. However, you can prep the salmon and then freeze it for up to three months before you bake it. If you do this, bake it directly from frozen, adding a few minutes to the cooking time.

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Pistachio Crusted Salmon

Pistachio Crusted Salmon is the ultimate salmon recipe – super easy, totally healthy, and loaded with flavor.

Course Dinner

Cuisine American

Keyword baked salmon, pistachio crusted salmon, pistachio salmon

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Amy

Ingredients

• 1.5 pounds salmon skinless
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter at room temperature
• 1 tablespoon honey
• 1/2 cup pistachios shelled and finely chopped
• 1/4 cup panko gluten free
• 2 tablespoons chives finely chopped
• 2 tablespoons parsley finely chopped
• pinch kosher salt
• pinch pepper freshly ground

Instructions

• Preheat oven to 400°F.
• Line a baking sheet with foil for easy cleanup. Place salmon on baking sheet and season with salt and pepper.
• Combine butter, mustard, and honey in a small bowl. Stir well.
• Place bread crumbs, chives, parsley and pistachios in another small bowl. Mix well.
• Spoon butter sauce on salmon, coating the top of the fish with sauce.
• Take about half the bread crumb mixture, and coat the top of the fish. Add more as needed. (You will have extra, which can be stored in the refrigerator for up to one week. Great on chicken or lamb.)
• Bake salmon for 15 minutes. Cut into filets and serve!

Notes

Storing: Cooked pistachio crusted salmon can be refrigerated for up to three days. Make sure to store it in an airtight container, or a shallow dish tightly covered with plastic wrap, so that the flavors stay as fresh as possible.

Reheating: To reheat, just bake the salmon again at 350°F until warmed through. Don’t overbake, or the salmon will dry out.

More Irresistible Salmon Recipes

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

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

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

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

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

How Often Should You Eat Salmon?

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

Recipe Ingredients

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

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

Should You Eat Salmon Skin?

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

How to Make This Easy Salmon Soup

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

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

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

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

Cooking Tips

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

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

Yummy Serving Suggestions

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

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

How to Store and Reheat Leftover Salmon Soup

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

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

Can I Freeze This?

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

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Easy Salmon Soup

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

Course Soup

Cuisine American

Keyword cooking salmon, easy salmon recipes, poached salmon

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 4 -6

Author Amy Stafford adapted from Martha Stewart

Ingredients

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

Instructions

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

Notes

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

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

More Healthy Soup Recipes

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

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

Whether you’re a quinoa enthusiast or simply seeking a vibrant, nourishing dinner, this Quinoa Black Bean Salad checks all the boxes, and then some. It’s loaded with Greek flavors and amazing nutrition!

A Greek-Style Black Bean Quinoa Salad That Will Wow Your Taste Buds!

If you need a healthy salad recipe that’s different from the basic garden variety (see what I did there?), look no further. This black bean quinoa salad is a nutrient-dense favorite that brings together all the flavors of the Mediterranean, and the wholesome goodness of protein-packed ingredients.

Bursting with colors and textures, this salad is more than just a dish – it’s a festival of flavor, seriously. You can’t go wrong with the mouthwatering combination of cucumber, tomato, Kalamata olives, feta… I’m getting hungry just thinking about it. Plus, this is super easy to make. Perfection? I think so.

Why You’ll Love This Healthy Black Bean Quinoa Salad

When it comes to a satisfying and nutritious meal, this Greek-style Black Bean Quinoa Salad takes the cake! Loaded with fresh ingredients, vibrant colors, and fresh flavors, here are just a few reasons you’ll love it.

• Protein Powerhouse: With both quinoa and black beans in the mix, this salad delivers a double dose of plant-based protein.
• Mediterranean Magic: Along with the black beans and quinoa, we’re adding simple but bold ingredients that capture the essence of Greek cuisine.
• Vibrant and Fresh: The colorful medley of chopped veggies and beans will appeal to your eyes, as well as your mouth. So yummy!
• Balanced and Filling: Healthy carbs, healthy fats, healthy protein… what’s not to love?
• Easy and Customizable: You can play with all of the ingredients here to make this salad your own – almost anything goes!

The Ingredients

Let’s take a closer look at that amazing ingredient list. It will leave you drooling, believe me! Here’s what you’ll need for this wholesome salad:

• Quinoa: This ancient grain forms the base of our salad, providing a satisfying texture and nutty flavor.
• Cucumber: Crisp and refreshing, cucumbers add a cool crunch to the salad. English cucumbers are great because the delicate rind doesn’t really need to be peeled.
• Ripe Tomato: Use any kind of tomato you like, chopped.
• Red Onion: Red onions provide a mild, oniony kick, along with a pop of color. Slice them very thinly.
• Orange or Red Bell Pepper: These bell peppers are slightly sweeter than the green variety, but if all you have is green, that will work too.
• Pitted Kalamata Olives: If you don’t care for Kalamata olives, you can leave them out, or replace them with their milder cousin, black olives.
• Feta Cheese: Creamy and tangy feta cheese adds a luxurious touch. Goat cheese makes a good substitute if you need one.
• Black Beans: You can use canned black beans, rinsed and drained, or leftover cooked black beans.

Dressing:

• Dried Italian Herb Mix: Store-bought, or homemade.
• Olive Oil: I highly recommend a good extra-virgin olive oil, since it’s more flavorful, but light olive oil will also work.
• Red Wine Vinegar: Or white wine vinegar, or apple cider vinegar.

Are Black Beans and Quinoa Good for You?

Absolutely! Black beans are a fantastic source of dietary fiber, protein, and essential nutrients – including folate, iron, and potassium. Quinoa (AKA one of the most popular superfoods out there) is a complete, yet plant-based source of protein, and brings along some important minerals like magnesium and phosphorus. This is definitely one healthy dish.

How to Make Black Bean Quinoa Salad

Are you ready to whip up the salad of your dreams? It’s so easy, and it only requires a few simple steps. Here’s how:

• Cook the Quinoa. Cook quinoa according to the package directions, and then set it aside to cool.
• Assemble the Salad. Combine the salad ingredients (cooled quinoa, chopped cucumber, ripe tomato, thinly sliced red onion, chopped orange or red bell pepper, pitted Kalamata olives, crumbled feta cheese, and black beans) in a large salad bowl.

• Make the Dressing: In a separate bowl, whisk together the dressing ingredients.
• Dress the Salad and Enjoy! Pour the dressing over the quinoa and vegetables, gently tossing to coat. Serve your gorgeous salad, and bon appetit!

Helpful Tips

These quick pointers will ensure that your salad is picture-perfect. You’ll want to make this one again and again!

• Fresh Herbs: Enhance the aroma and taste by adding freshly chopped herbs like parsley, dill, or basil to the salad. Fresh herbs pack a special punch.
• Protein Boost: Feel free to add grilled chicken, shrimp, or tofu for an extra protein and flavor boost. Sliced, cold steak would also be amazing.
• Make Ahead: If you want to get a jump on prep, you can chop all of your ingredients ahead of time, and then combine them and dress the salad just before serving.

What Pairs with Quinoa Salad?

This dish makes a fantastic plant-based meal, all on its own, but it’s also great as part of a bigger spread. Here are a few more dishes that would go really well with black bean quinoa salad:

• Greek Chicken: I dream about this Greek Chicken Skillet Recipe, you guys. It’s just that good. And it’s incredibly simple to make. If you’ve never combined asparagus and peas before, this dish will blow your mind!
• Crostini: A little bready crunch is always nice with salad, so why not throw together some crostini? These Pepper Onion Mushroom Crostini keep the plant-based party going.
• Tartletes: These cute little Asparagus Lemon Tartletes are an elegant option, and their light, lemony flavor with ricotta cheese and asparagus is perfect with the Greek vibes going on in the salad. A buttery crust puts them over the top!

Storing Leftover Black Bean Quinoa Salad

For those of you who are into food prep, this salad will last for up to three days in the fridge and still be a yummy dish! If you keep the components separate and combine them just before serving, it will last even longer than that. Store in airtight containers for the best results.

Can I Freeze This?

I don’t recommend freezing the salad, since the delicate raw veggies will most likely turn watery and mushy after thawing. However, quinoa and black beans both freeze well on their own, so feel free to freeze those. Just cool them down first, and freeze them in freezer bags or airtight containers for maximum freshness. They will keep for six months, or even more!

More Great Salad Recipes

• Soba Noodle Salad with Shrimp
• Goat Cheese Roasted Beet Salad
• Peach Panzanella Ricotta Salad

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Black Bean Quinoa Salad

Whether you're a quinoa enthusiast or simply seeking a vibrant, nourishing dinner, this Quinoa Black Bean Salad checks all the boxes for taste, health, and satisfaction. It's loaded with Greek flavors and amazing nutrition!

Course Salad

Cuisine American

Keyword black bean quinoa salad, greek quinoa salad, mediterranean quinoa salad, quinoa salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Amy

Ingredients

• ½ cup Quinoa dry
• ½ cucumber medium, chopped
• 1 ripe tomato medium, chopped
• 2 tablespoon thinly sliced red onion
• 1 Orange or Red Bell Pepper medium, chopped
• ¼ cup Pitted Kalamata Olives
• ¼ cup Feta Cheese crumbled
• 1 ½ cup black beans
• Dressing:
• 1 teaspoon dried Italian Herb Mix
• 2 Tablespoons Extra Virgin Olive OIl
• 1 Tablespoon Red Wine Vinegar

Instructions

• Cook the quinoa according to the package directions. Set aside to cool.
• In a large bowl combine the quinoa, cucumber, tomato, red onion, bell pepper, olives, and feta cheese.
• In a separate bowl whisk together the Italian dried herbs, Extra Virgin Olive Oil and Red wine Vinegar.
• Pour the Dressing over the quinoa vegetable mix, toss to coat. Add black beans, serve and enjoy!

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

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

A Savory, Low-Carb Air Fryer Salmon Recipe!

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

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

Why You’ll Love This Spicy Air Fryer Salmon Recipe

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

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

The Ingredients You’ll Need

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

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

How to Make Cajun Air Fryer Salmon with Zucchini

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

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

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

Air Fryer Salmon Recipe FAQs

Tips for Success

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

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

What to Serve with this Cajun Air Fryer Salmon Recipe

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

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

How to Store and Reheat Leftovers

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

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

Will This Air Fryer Salmon Recipe Freeze Well?

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

More Good-For-You Salmon Dinners

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

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Cajun Air Fryer Salmon Recipe

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

Course Dinner

Cuisine American

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

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Amy

Ingredients

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

Instructions

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

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

This mouthwatering recipe for Greek Chicken Quinoa Bowls checks all the boxes – fresh, healthy, and easy! Get ready to devour a wholesome meal that’s both satisfying and flavorful.

These Quinoa Bowls Are Bursting with Flavor!

Don’t you just love Mediterranean food? The olive oil, the herbs, and the vibrant colors – it’s just so tempting and satisfying. This recipe combines healthy quinoa, juicy chicken, and the vibrant flavors of Greek cuisine to make one delectable dish: Greek chicken quinoa bowls.

These bowls are basically the perfect meal, with their balanced nutrition, customizable options, and meal-prep-friendly ingredients. For busy people who want to eat clean, it’s a fantastic option. Sound good? Great! Let’s get cooking!

Why You’ll Love This Greek Chicken Quinoa Bowl Recipe

• Grain-Free: While some people consider quinoa a grain, it’s actually a seed, and works well for people who want a grain-like experience without using rice, wheat, etc.
• Balanced Nutrition: The combination of quinoa and lean chicken provides a well-rounded source of protein, essential for muscle repair and overall health.
• Bold Flavor: From the tangy, salty feta cheese to the garlicky homemade sauce, every ingredient in this recipe adds a burst of flavor to the dish.
• Customizable: Feel free to personalize your bowl by adding your favorite vegetables, or adjusting the seasonings to suit your taste preferences. (See the Tips section for more swaps!)
• Meal-Prep-Friendly: Since the sauce, chicken, and quinoa can be made ahead and refrigerated for several days, this recipe is great for meal prep! Get a jump on your week by making this easy dish on Sunday, and you’ll have lunches for Monday through Friday.

The Ingredients

So what’s my basic recipe? Glad you asked!To make these Greek chicken quinoa bowls, you will need the following ingredients:

For the Sauce

• Garlic: you want fresh garlic here, not garlic powder.
• Oregano: Dried oregano’s fine, but you could also use fresh if you have it on hand.
• Pepper: Freshly ground black pepper. You don’t need any salt, because the feta is salty enough.
• Feta Cheese: Drain the liquid from the feta cheese. 
• Olive Oil: Extra-virgin is best.
• Water: To thin the sauce to the correct consistency.

For the Bowls

• Red Onion: Thinly sliced.
• Lemon Juice: I prefer using freshly squeezed lemon juice, but if you need to use bottles, that’s fine.
• Garlic: Minced.
• Chicken: cooked, shredded chicken. I use the meat from one rotisserie chicken, but you could use leftover chicken as well.
• Quinoa: Rinsed well, and cooked according to the package directions.
• Cucumber: English cucumbers or Persian cucumbers are best, because they have seen skins that you don’t have to peel.
• Tomatoes: Grape or cherry tomatoes, halved.
• Olives: Pitted Kalamata olives, or whatever olives you like.

Is Quinoa a Carb or a Protein?

Quinoa is a unique food, and from a cooking perspective, it stands in a category of its own. Because quinoa is technically a seed it is nutritionally more similar to nuts and seeds 

However, quinoa is often called a grain, because of its grain-like look and texture. Quinoa contains both carbohydrates and protein, making it a valuable source of energy and essential amino acids. It’s a great option for those following a plant-based diet, gluten-free diet, or grain-free diet!

How to Make Greek Chicken Quinoa Bowls

The process for making this dish is so simple. Just follow these simple steps, and you’ll be in Greek chicken paradise before you know it! 

• Make the Sauce. Place the garlic and herbs in the food processor, and blend until minced. Then crumble the feta in, and pulse several times to break it into very small pieces. Finally, with the machine running continuously, pour in the water and oil and process until smooth and creamy.

• Soften the Onion in the Lemon Juice. Place the onion and 1 tablespoon of the lemon juice in a small bowl, and toss to combine. This is to soften the onion (and cut down on the heat).
• Cook the Quinoa. Cook the quinoa according to the package directions, fluff it with a fork, and keep it covered until you’re ready to assemble the bowls.

• Make the Quinoa Bowls! To assemble, divide the cooked quinoa between 4 bowls. Top each bowl with shredded chicken, red onion, cucumbers, tomatoes, and olives. Drizzle with the sauce, and enjoy!

Tips for Success

I hope you will give this hearty lunch and dinner recipe a try. It’s so worth it. If you do, be sure to skim through these helpful tips first.

• Rinsing: Rinsing the quinoa before cooking it is an important step – don’t skip it!  A good rinse will help remove any bitterness.
• Chicken: If you have leftover chicken, frozen cooked chicken, or rotisserie chicken, this is a great way to use it up. You can also substitute leftover steak, turkey, pork, or even fish. 
• Meatless Meal: For a vegetarian option, replace the chicken with roasted chickpeas or grilled tofu.
• Flexible Options: Customize the vegetables, olives, and other ingredients based on your preferences. Cauli rice or farro works well for the base, while any grilled or raw veggies that you enjoy can be thrown on top.

Serving Suggestions

Enjoy your Greek chicken quinoa bowls as-is, or serve them with a few small plates to create an even more satisfying dinner. These recipes would be great:

• Deviled Eggs: If you don’t know what to serve, let me tell you, Spicy Deviled Eggs always get eaten up. Make them as a side, a snack, or an appetizer, and serve them with practically anything!
• Tomato Confit: This ultra-flavorful Tomato Confit is glorious on just about anything. I love to have it with bread or a hearty cracker, but it would also be wonderful as a topping for your quinoa bowl.
• Creamy Soup: Serve a bowl of creamy soup alongside these bowls to make this meal seasonally appropriate for fall and winter, or anytime you would like an extra boost of coziness. This Creamy Broccoli White Bean Soup is a great choice, and its pretty green color will make your table even more appealing.

Storing Instructions

The sauce, chicken, and quinoa can be made ahead and stored for up to 5 days. Keep everything refrigerated in separate containers for freshness and food safety. 

Serve cold, or reheat the chicken and quinoa first over medium-low heat in a covered skillet. You can also reheat in the microwave for a fee seconds at a time.

Can I Freeze This?

Yes, you can freeze the cooked quinoa and chicken for up to 2 months! Make sure to store them in freezer-safe containers or zip-top bags. Thaw them overnight in the refrigerator before reheating.

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Greek Chicken Quinoa Bowls

Mouthwatering Greek Chicken Quinoa Bowls check all the boxes – fresh, healthy, and easy! Get ready to devour this wholesome meal.

Course Dinner, Lunch

Cuisine American

Keyword greek chicken recipe, quinoa bowls, quinoa recipes, quinoa salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Amy

Ingredients

FOR THE SAUCE:

• 1 garlic clove
• 1/2 teaspoons dried oregano
• 1/4 teaspoon freshly ground black pepper
• 4 ounces feta cheese drained
• 2 1/2 tablespoons water
• 1 tablespoon extra-virgin olive oil

FOR THE BOWLS:

• 1/2 medium red onion thinly sliced (about 1/2 cup)
• 1/4 cup plus 1 tablespoon freshly squeezed lemon juice from 2 medium lemons, divided
• 1 clove garlic minced
• 1 rotisserie chicken meat shredded (about 1 1/2 pounds total)
• 1 1/4 cups quinoa rinsed well and cooked according to box directions.
• 2 cups water
• 2 Persian cucumbers or 1/2 English cucumber sliced into 1/2-inch-thick rounds
• 1 cup grape or cherry tomatoes halved or quartered if large
• 1/2 cup pitted Kalamata olives

Instructions

• Add garlic to the food processor with herbs and blend until minced. Crumble the feta into a food processor and pulse several times to break it into very small pieces. With the machine running continuously, gradually pour in the water and oil and process for 30 seconds. Stop the processor and scrape down the sides of the bowl. Process again until smooth, about 30 seconds; set aside.
• Place the onion and 1 tablespoon of the lemon juice in a small bowl and toss to combine; set aside. This is to soften and cut down on the heat of the onion.
• Cook the quinoa according to directions, fluff and keep covered until ready to assemble bowls.
• To assemble, divide the quinoa between 4 bowls. Top each bowl evenly with a shredded chicken. Divide the red onion, cucumbers, tomatoes, and olives between the bowls. Drizzle with the sauce and serve.

Notes

• Rinsing: Rinsing the quinoa before cooking it is an important step – don’t skip it!  A good rinse will help remove any bitterness.
• Chicken: If you have leftover chicken, frozen cooked chicken, or rotisserie chicken, this is a great way to use it up. You can also substitute leftover steak, turkey, pork, or even fish. 
• Meatless Meal: For a vegetarian option, replace the chicken with roasted chickpeas or grilled tofu.
• Storage: The sauce, chicken, and quinoa can be made ahead and stored for up to 5 days. Keep everything refrigerated in separate containers for freshness and food safety.
• Freezing: Yes, you can freeze the cooked quinoa and chicken for up to 2 months! Make sure to store them in freezer-safe containers or zip-top bags. Thaw them overnight in the refrigerator before reheating.
• Flexible Options: Customize the vegetables, olives, and other ingredients based on your preferences. Cauli rice or farro works well for the base, while any grilled or raw veggies that you enjoy can be thrown on top.

More Healthy Recipes with Quinoa

• Mexican Quinoa Salad
• Sugar Snap Pea, Shrimp, and Quinoa Stir Fry
• Lemon Quinoa Salad Recipe

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

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

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

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

Buckwheat pancakes as a healthy, gluten-free breakfast choice

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

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

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

The Ingredients

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

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

BUCKWHEAT 101

Making your pancakes

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

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

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

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

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

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

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

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

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

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

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

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

How to store leftover pancakes and keep them fresh

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

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

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

Try my Paleo Pumpkin Pancakes

Try my Chocolate Buckwheat Pancakes : made with extra protein

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Buckwheat Pancakes

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

Course Breakfast

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

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 pancakes

Equipment

• 1 Heavy Skillet

Ingredients

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

Toppings

• all berries
• maple syrup or honey

Instructions

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

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

This easy Apricot Glazed Salmon Recipe cooks up in under 30 minutes with minimal prep, and delivers big, bold flavor. Sweet, sticky, and savory, it’s sure to become a favorite!

A Simple Glazed Salmon Recipe That’s Bursting with Flavor!

Glazed salmon is one of those dishes that sounds complex, but it’s actually very simple. I love making this apricot glazed salmon on busy nights, because it cooks up very quickly with minimal prep. A healthy, restaurant-worthy recipe that’s a little fancy without being difficult? Yes!

If that sounds like a good fit, you’ve got to try this dish. I know, some of you might be thinking, “Apricots? With salmon?” Trust me, this glaze is all kinds of sweet, savory, ginger-y deliciousness. Apricot jam just gives it even more sticky-sweet flavor!

How Healthy Is Salmon for You?

Salmon is so good for you that it has earned the name superfood! Loaded with protein, B vitamins, iron, and Omega-3 fatty acids, this simple ingredient supports brain and heart health. It’s also rich in antioxidants, which can help fight cancer.

What You’ll Need

You don’t need many ingredients to make my apricot glazed salmon recipe. Each one is a flavor powerhouse, so the recipe is super bold and saucy without being comlex or time-consuming!

• Salmon: I used filets here, each one weighing about 6 ounces. 
• Apricot Preserves: Or apricot jam. 
• Mustard: I like a mix of stone ground mustard and Dijon, but you could use just one of those.
• Soy Sauce: Low sodium soy sauce, or tamari, or coconut aminos.
• Lime Juice: Fresh squeezed is best, but bottled is fine, too!
• Ginger: Freshly grated ginger.
• Garlic: Grate the garlic as well, or press it with a garlic press.

How to Make This Apricot Glazed Salmon Recipe

No fancy techniques needed here. All you have to do is mix up the sauce, marinade the salmon while the oven heats, and bake. 

• Make the Sauce. In a small bowl whisk together the apricot preserves, stone ground mustard, Dijon, soy sauce, lime juice, ginger, and garlic. 

• Marinate the Salmon. Place your salmon filets in a shallow baking dish, and gently pour the apricot sauce over them. Let the salmon sit in the marinade for the time that it takes your oven to preheat, about 10 minutes (or up to 30 minutes – in that case, refrigerate it). 
• Bake! Preheat your oven to  400°F, place the baking dish in the oven, and bake the salmon for about 10 minutes, or until it flakes easily with a fork.
• Enjoy!

What Is the Best Cooking Method for Salmon?

There’s really no wrong way to cook salmon. Stovetop, oven, air fryer, grill… it’s all good! This baked salmon method is one of my favorites because it’s so simple and hands-off. Perfect for a busy night when you’re short on time.

Helpful Tips and Tricks

Are you feeling hungry? I know I am! But before you grab that skillet, be sure to read through these recipe notes:

• Salmon Filets: You can also make this apricot glazed salmon recipe with a single larger piece of salmon. Once it’s cooked, cut it into serving portions.
• Frozen Salmon: You can definitely use frozen salmon here as well, but you’ll need to plan ahead and thaw it out in the refrigerator before you cook. I like to set frozen food in the refrigerator to defrost the night before.
• Jam: You can substitute peach or orange preserves/jam, if you like.

What Goes Well with Glazed Salmon?

You can serve this glazed salmon recipe with all of your favorite sides. Here are just a few recipes to get you started:

• Rice: Cauliflower rice or regular jasmine rice would be great. My Perfect Rice tutorial makes fluffy jasmine rice every time.
• Asparagus: A side of Sesame Roasted Asparagus is always welcome on my table!
• Salad: This Goat Cheese Roasted Beet Salad is healthy, flavorful, and unique. This combination of ingredients is irresistible!

How to Store and Reheat the Leftovers

Leftover cooked salmon will keep in the refrigerator for up to three days. Store it in airtight containers for maximum freshness. Reheat the salmon in the oven at 350°F until heated through, but don’t overcook it or the fish will be dry.

Can I Freeze This Glazed Salmon Recipe?

I do not recommend freezing the salmon. Freezing cooked salmon tends to make it soft and mushy, and it can be a little strong-smelling when you thaw and reheat it. This dish is best served fresh.

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Apricot Glazed Salmon Recipe

This easy Apricot Glazed Salmon Recipe cooks up in under 30 minutes with minimal prep, and delivers big, bold flavor. Sweet, sticky, and savory, it’s sure to become a favorite!

Course Dinner

Cuisine American

Keyword baked salmon, cooking salmon, glazed salmon recipe, healthy salmon recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Amy

Ingredients

• 4 6 ounce salmon filets
• 1/4 cup apricot preserves/jam
• 1 tablespoon stone ground mustard
• 1 tablespoon dijon mustard
• 1 tablespoon low sodium soy sauce
• 1 tablespoon lime juice
• 2 teaspoons ginger grated
• 2 teaspoons garlic grated

Instructions

• In a small bowl whisk together apricot preserve, grainy mustard, Dijon mustard, soy sauce, lime juice, ginger and garlic until blended.
• Place your salmon filets in a shallow baking dish, gently pour apricot mixture over top. Let it sit for the time that it takes your oven to preheat,10 minutes or up to 30 minutes. (Place it in the refrigerator if you are letting it sit more than 10 minutes.)
• Preheat your oven to 400°F.
• Place the baking dish in the oven and bake for about 10 minutes.
• Serve with your favorite side dishes.

Notes

• Storing: Leftover cooked salmon will keep in the refrigerator for up to three days. Store it in airtight containers for maximum freshness.
• Reheating: Reheat the salmon in the oven at 350°F until heated through, but don’t overcook it or the fish will be dry.

More Healthy Salmon Recipes

• Teriyaki Salmon
• Crispy Salmon Patties
• Air Fryer Salmon

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

Sizzling salmon fillets are topped with creamy dressing and served over roasted chickpeas in this super-easy recipe for Oven Roasted Salmon with Chickpeas and Kale. A flavorful, healthy dinner!

The Easiest, Tastiest Salmon Dinner Idea!

I know a lot of home cooks love seafood, but don’t love preparing seafood, and that’s totally understandable. But the truth is, cooking fish and shellfish does not have to be difficult at all. Take this recipe for oven roasted salmon with chickpeas and kale – it is so simple! There’s hardly any prep involved at all, and you only need a skillet and a sheet pan.

For a weeknight meal that’s loaded with healthy protein and fresh greens, this salmon recipe is unbeatable. The smoky, savory chickpeas pair perfectly with hearty salmon fillets, while fresh kale adds even more fiber and nutrition.

Is Salmon a Healthy Food?

You bet! Salmon is a famously good source of protein and Omega-3 fatty acids. Protein helps your body heal and replenish itself day in and day out, while Omega-3s work to reduce inflammation, protect your arteries, and may even fight cancer. In addition to these impressive benefits, salmon also adds important nutrients like astaxanthin (an antioxidant) to your diet.

Are Chickpeas High in Protein or Carbs?

We tend to think of beans and legumes as healthy sources of protein, and they are – but they’re also healthy sources of carbs, so make sure to factor that in if you’re on a keto or other low-carb diet. Specifically, chickpeas pack in roughly 35 grams of carbs, 11 grams of protein, and 4 grams of fat per cup.

Recipe Ingredients

Canned chickpeas make this recipe even more hassle-free, but if you don’t want to use them, that’s okay too. You can swap in canned white beans, or use dried chickpeas that you have prepared the day before. Removing the skins is’t essential, but it does give the dish an amazing texture.

• Olive Oil: Some for the chickpeas, and some for cooking the kale. 
• Smoked Paprika: The busy cook’s secret weapon for giving any dish a smoky, outdoorsy flavor.
• Salt and Pepper
• Chickpeas: Also known as garbanzo beans. Look for no-salt-added chickpeas, 1 (15-ounce) can no-salt-added chickpeas, rinsed and dried, with skins removed
• Buttermilk: You can also substitute mayonnaise or cultured sour cream.
• Yogurt: Greek or plain, either will work.
• Chives: Chopped fresh chives for the dressing, plus a few more for garnish.
• Garlic Powder: You could also use fresh garlic.
• Kale: Preferably dino kale, with the stems removed and the leafy parts roughly chopped.
• Water
• Salmon: Look for wild-caught salmon, if possible.
• Lime: Fresh lime juice gives the salmon a little acidity. You could also use lemon juice or a tiny bit of white wine.

How to Make Oven Roasted Salmon with Chickpeas and Kale

One of my favorite things about this easy dish is how minimal the cooking process is. Baking chickpeas? So easy. Cooking kale? Super simple! And the salmon is just as straightforward: it gets a quick seasoning of salt, pepper, and lime, and bakes right on top of the chickpeas.

• Bake the Chickpeas: The chickpeas take the longest to cook, so you’ll want to start with those. Make sure your racks are in the upper third and middle of oven, and preheat your oven to 425°F. While it heats, mix oil, paprika, and salt in a mixing bowl. Pat the chickpeas very dry with paper towels or a clean kitchen towel, and toss them in the paprika mixture. Place them on a baking sheet on the upper rack for half an hour. Give them a stir a couple of times during the baking process for even cooking.
• Make the Buttermilk Dressing. Next, use a food processor or a blender to puree the buttermilk and yogurt with the chives, some pepper, and the garlic powder. Set this aside.

• Cook the Kale. To make the kale, just heat a little oil in a skillet over medium heat, and add the washed and dried kale to the hot oil. Cook for a couple of minutes, stirring now and then, and then add water. Let the kale simmer and steam for five more minutes, or until tender. Take the skillet off of the heat and stir in a pinch of salt for seasoning. 

• Roast the Salmon. Take the chickpeas out of the oven, and scoot them over to one side of the baking sheet. Arrange the salmon fillets on the other side, and sprinkle them with salt and pepper, plus the lime juice. Return to the oven, this time on the middle rack, and bake until the salmon is just cooked through, about 8 – 10 minutes. The exact time will depend on the thickness of the salmon.
• Enjoy! Drizzle the buttermilk dressing over the salmon, garnish with more chives (if you like), and serve with the kale and chickpeas.

Tips for Success

Oven roasted salmon doesn’t get much easier than this bold, flavorful recipe. Still, I do have a few helpful tips to share. Read on, and enjoy!

• Fresh or Frozen Salmon Fillets: You can use frozen salmon fillets that you have thawed overnight in the fridge, or go with fresh fillets from your grocery store seafood counter.
• Salmon Skin: This recipe will work with skin-on fillets or skin-off. If you do use skin-on, I recommend brushing the skin with a little olive oil, and baking the fillets skin-side-up, to make it more crispy.
• Dino Kale: This type of kale is a dark green that’s almost blueish, and is known for its size, sturdiness, and less bitter flavor than most other cooking greens. If you use dino kale, do strip out the thick center ribs, since they are often tough and take a long time to cook. If you can’t find dino kale, regular kale or your cooking green of choice will work instead. 

Simple Serving Suggestions

This is a complete meal in one, so you really don’t need to add sides if you want to keep your prep and cleanup minimal. If you would like to add an extra dish or two, these are some great options that go well with salmon and smoky chickpeas:

• Apricot Appetizer: This pretty Apricot with Goat Cheese and Almond dish is an appetizer that also plays well as a sweet “salad,” or even a light, summery dessert. However you serve it, your guests are sure to love every bite.
• Creamy Soup: I love starting a meal with soup – it’s so simple, but it makes the menu seem much more impressive. This Immune-Boosting Mushroom Soup is a great creamy starter that’s easy to make.
• Crostini: These crispy little bites are irresistible! I am a big fan of making healthy crostini, like these Pepper Mushroom Onion Crostini that come together in a snap and are full of fresh flavor.

How to Store and Reheat Leftover Salmon

Leftover chickpeas, kale, and oven roasted salmon should be stored in the fridge in airtight containers. They will keep for 3 – 4 days. To reheat, place the desired portion in a covered skillet over low heat, until everything is just heated through but not overcooked. 

Can I Freeze This Dish?

Yes, although I find that freezing chickpeas is a bit easier than freezing salmon. Freezing the chickpeas and kale is very simple – just cool them down, pack into freezer containers or bags, and freeze them for 3 – 6 months. 

Frozen, cooked salmon tends to have a strong smell when thawed out, and the texture can be a bit mushy. Still, you can definitely freeze it – just cool it and wrap it tightly or seal it in a freezer bag. Freeze for up to 6 months, and thaw overnight in the fridge before reheating.

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Oven Roasted Salmon with Chickpeas and Kale

Sizzling salmon fillets are topped with creamy dressing and served over roasted chickpeas in this super-easy recipe for Oven Roasted Salmon with Chickpeas and Kale. A flavorful, healthy dinner!

Course Dinner

Cuisine American

Keyword baked salmon, easy salmon recipes, simple salmon recipes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Amy

Ingredients

• 2 tablespoons extra-virgin olive oil divided
• 1 tablespoon smoked paprika
• ½ teaspoon salt divided, plus a pinch
• 1 15 ounce can no-salt-added chickpeas, rinsed and dried, with skins removed
• ⅓ cup buttermilk
• ¼ cup yogurt
• ¼ cup chopped fresh chives plus more for garnish
• ½ teaspoon ground pepper divided
• ¼ teaspoon garlic powder
• 1 large bunch of dino kale stems removed and roughly chopped (optionally, substitute spinach)
• ¼ cup water if needed
• 1 ¼ pounds wild salmon cut into 4 portions
• 1 lime juiced

Instructions

• Position racks in upper third and middle of oven; preheat to 425°F.
• Combine 1 tablespoon oil, paprika and 1/4 teaspoon salt in a medium bowl. Very thoroughly pat chickpeas dry, then toss with the paprika mixture. Spread on a rimmed baking sheet. Bake the chickpeas on the upper rack, stirring twice, for 30 minutes.
• Meanwhile, puree buttermilk, yogurt, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. Set aside.
• Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add kale and cook, stirring occasionally, for 2 minutes. Add water and continue cooking until the kale is tender, about 5 minutes more. Remove from heat and stir in a pinch of salt.
• Remove the chickpeas from the oven and push them to one side of the pan. Place salmon on the other side and season with the remaining 1/4 teaspoon each salt and pepper and juice of lime. Bake until the salmon is just cooked through, 8-10 minutes. Time will depend on the thickness of salmon.
• Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.

Notes

• Storage: Leftover chickpeas, kale, and oven roasted salmon should be stored in the fridge in airtight containers. They will keep for 3 – 4 days.
• Fresh or Frozen Salmon Fillets: You can use frozen salmon fillets that you have thawed overnight in the fridge, or go with fresh fillets from your grocery store seafood counter.

• Salmon Skin: This recipe will work with skin-on fillets or skin-off. If you do use skin-on, I recommend brushing the skin with a little olive oil, and baking the fillets skin-side-up, to make it more crispy.

• Dino Kale: This type of kale is a dark green that’s almost blue-ish, and is known for its size, sturdiness, and less bitter flavor than most other cooking greens. If you use dino kale, do strip out the thick center ribs, since they are often tough and take a long time to cook. If you can’t find dino kale, regular kale or your cooking green of choice will work instead. 

 

More Healthy Dinner Ideas

• Fresh Salsa Verde with Eggs
• Cilantro Lime Roasted Chicken
• Grilled Bison Ribeye Steak

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

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

A Festive, Gorgeous Spring Mix Salad Recipe!

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

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

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

Why You’ll Crave This Easy Spring Mix Salad

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

What Is in Spring Mix?

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

What Is Spring Mix Salad Made Of?

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

For the Salad

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

For the Dressing

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

How to Make Spring Mix Salad with Champagne Dressing

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

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

Helpful Tips and Tricks

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

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

What to Serve with Spring Mix Salad

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

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

How to Store Leftover Salad

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

Can I Freeze This?

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

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Spring Mix Salad Recipe with Champagne Dressing

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

Course Salad

Cuisine American

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

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Author Amy

Ingredients

Salad

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

Dressing

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

Instructions

Salad

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

Dressing

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

Notes

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

More Scrumptious Salad Recipes

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

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

With cinnamon-roasted nuts and seeds, toasted coconut flakes, dried fruit, and bittersweet chocolate, this Healthy Trail Mix is a protein-packed snack you can feel good about eating! 

Like muffins and granola, trail mix is one of those foods that has a healthy reputation, but the reality doesn’t quite measure up. Store-bought trail mix is often loaded with sodium, sweetened dried fruit, and candy—but you don’t need all that for delicious trail mix! This Healthy Trail Mix is even tastier than what you can buy at the store, but it’s made without all the bad stuff.

Best of all, you can customize your Healthy Trail Mix to your own tastes and preferences. If you’re making it for kids to bring to school, use pumpkin seeds and sunflower seeds to keep it nut-free; swap the dried cherries for raisins or the figs for dried apricots. The world is your oyster!

But whatever you do, don’t skip the cinnamon-vanilla glaze for the nuts. It really takes this trail mix recipe to the next level.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Almonds
• Raw pecan halves
• Brazil nuts – Brazil nuts are loaded with protein, magnesium, and healthy fats, but they are a bit pricy, so you can substitute them with another nut if you’d like.
• Pumpkin seeds – These are often labeled as pepitas; sunflower seeds can be used instead, though.
• Walnut halves
• Coconut oil – Melt this in the microwave or in a small saucepan on the stovetop.
• Ground cinnamon
• Vanilla extract
• Sea salt
• Toasted coconut flakes
• Bittersweet chocolate chips – You can substitute semisweet chocolate chips if you can’t find bittersweet, or chop a bittersweet chocolate bar into chunks.
• Dried tart cherries
• Dried figs – Black Mission figs are best for tossing into trail mix, as they aren’t as sticky when you cut them.

How Do You Toast Coconut Quickly?

The quickest way to toast coconut is on a baking sheet in a 325ºF oven. Simply spread the flakes into an even layer on the baking sheet, then place them in the oven for 2 to 3 minutes, or until the coconut is fragrant and lightly browned.

How to Make Healthy Trail Mix

Here’s how to make your own homemade trail mix:

Prepare. Preheat your oven to 325ºF and toast the coconut.

Season the nuts. Whisk the coconut oil, cinnamon, salt, and vanilla in a large mixing bowl. Add the nuts and seeds, then toss to coat.

Roast the nuts. Transfer the seeds and nuts to a parchment-lined baking sheet and spread them in an even layer. Roast them for 6 to 8 minutes, stirring halfway through the cooking time, until the nuts are toasted and fragrant. Cool completely.

Finish. Stir the rest of the ingredients into the cooled nuts.

Tips for Success

These are my best tips and hints for making Healthy Trail Mix:

• Make it budget-friendly. Nuts can be expensive, so I recommend buying them from the bulk section of the grocery store and only getting exactly what you need. You can also buy pecan and walnut pieces, which are less expensive than halves.
• Keep an eye on the coconut and nuts. They can go from beautifully toasted to burnt very quickly. Set a timer and don’t stray too far from the kitchen.
• Use unsweetened fruit. When you buy the dried fruit for this recipe, make sure you’re not buying fruit that has added sugar. You might be surprised to find that a lot of dried fruit is heavily sweetened!

Variation Ideas

The fun of making homemade trail mix is that you can customize the recipe with your own favorite ingredients, but if you need some inspiration, here are a few ideas:

• Make a fall-inspired trail mix by swapping the cherries for apple chips and the cinnamon for pumpkin pie spice.
• Switch out the cherries and figs for dried pineapple and mango for a tropical trail mix.
• Make an antioxidant-rich trail mix by swapping the chocolate chips for cacao nibs and using dried pomegranate seeds and blueberries for the dried fruit.

How to Store

Store this Healthy Trail Mix in an airtight container for 1 week. It can also be portioned into individual servings for a grab-and-go snack whenever you need something healthy to take with you.

How Do You Eat Trail Mix?

Trail mix gets its name from the fact that hikers would take it with them on the trail  because it’s convenient, nutritious, and keeps well, so the most traditional way to eat it is as a healthy snack. You can also stir it into overnight oats, use it as a topping for yogurt, or set out a bowl of trail mix as a party snack.

More Healthy Snack Ideas

• Chia Seed Pudding
• Yogurt Protein Cups
• Kale Chips
• Chocolate Fig Bites
• Healthy Greek Yogurt Ranch Dip

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Healthy Trail Mix

With cinnamon-roasted nuts and seeds, toasted coconut flakes, dried fruit, and bittersweet chocolate, this Healthy Trail Mix is a protein-packed snack you can feel good about eating! 

Course Snack

Cuisine American

Keyword healthy snack, high protein snacks, homemade trail mix

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Ingredients

• ½ cup Almonds
• ¾ cup Raw Pecans Halves
• ¼ cup Brazil Nuts
• ¼ cup Pumpkin Seeds
• ¾ cup Walnut Halves
• 1 teaspoon Coconut Oil Melted
• 1 teaspoon Cinnamon
• ½ teaspoon Vanilla Extract
• ¼ cup Sea Salt
• ½ cup Coconut Flakes toasted
• 1/3 cup Bittersweet Chocolate Chips
• 1/3 cup dried tart cherries
• ⅓ cup dried figs cut into quarters

Instructions

• Preheat the oven to 325°F
• Add coconut flakes to the baking sheet and place in the oven for 2-3 minutes, or until the coconut is toasty, light brown.
• Meanwhile in a large mixing bowl, combine melted coconut oil, cinnamon, salt, and vanilla.
• Add almonds, pecans, brazil nuts, pumpkin seeds, and walnuts into the bowl and toss to cover with spices and flavors.
• Line a baking sheet with parchment paper and lay the nuts and seeds onto the tray.
• Roast 6-8 minutes, stirring halfway, until fragrant.
• Cool it down completely before stirring with the remaining ingredients.
• When the nuts and seeds are at room temperature, stir in toasted coconut, dark chocolate chips and dried fruits.

Notes

Store in an airtight container for 1 week.

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

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

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

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

How to Make Chia Seed Pudding?

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

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

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

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

Why Chia Seeds?

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

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

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

Why Chia Seed Pudding?

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

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

Best Toppings for Healthy Chia Seed Pudding.

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

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

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

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

Health Benefits of Chia Seeds.

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Chia Seed Pudding

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

Course Breakfast, Snack

Keyword Chia Seeds, Strawberries

Prep Time 5 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 2 servings

Ingredients

CHIA SEED PUDDING

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

TOPPINGS

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

Instructions

CHIA SEED PUDDING

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

TOPPINGS

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

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

This Mushroom Soup is simple, delicious, and full of hearty flavors. We combine tender mushrooms, simple greens, and chewy orzo with a comforting herb-infused vegetable broth. This healthy soup recipe is perfect for enjoying on a cold winter day—nutritious, delicious, and vegetarian. 

Immune-Boosting Mushroom Soup Recipe

If you’re looking for a delicious healthy soup recipe to add to your rotation, this one is a winner. Our mushroom orzo soup is chock full of green vegetables – spinach, celery, broccoli – meaty mushrooms, and tender orzo pasta. Aromatics, herbs, and organic vegetable base round out the flavors and add excellent depth.

It’s easy to focus on immune-boosting ingredients when the recipe is as simple as this one. Abundant greens add high levels of fiber, iron, magnesium, and calcium. Those super greens are rounded out by vitamin D-rich mushrooms that add a nice meatiness to the soup and lend plenty of umami.

As written, this orzo soup is vegetarian. You can make it gluten-free by subbing in a high-quality gluten-free orzo. You can also make it a vegan mushroom soup by omitting the parmesan cheese.

Either way, this mushroom soup recipe is healthy, immune-boosting, and so good your family will crave it again and again.

What You Need

This mushroom orzo soup is full of fresh vegetables that make it healthy and flavorful. Scroll down to the recipe card for actual amounts.

• Extra Virgin Olive Oil
• Celery
• Garlic
• Shallot
• Mushrooms: I used Shimeji mushrooms for my soup, but you can use any fresh mushroom. Opt for mushrooms with a lot of flavor.
• Spinach: I recommend using fresh, baby spinach for this soup. You can use any other baby green like kale or swiss chard as well. If you need to use frozen spinach, be sure to defrost it first and squeeze out the extra moisture.
• Broccoli: Cut your broccoli into bite-sized florets.
• Organic Vegetable Base: You can also use a chicken base if you don’t care whether the soup is vegetarian.
• Water
• Orzo Pasta
• Seasoning: This soup uses Italian seasoning, salt, pepper, and red pepper flakes.
• Parmesan Cheese: This is optional; the soup will still be great if you want to keep this out to make it vegan.

How to Make this Mushroom Soup Recipe

This immune-boosing soup comes together in less than 45 minutes. The most time-consuming thing is prepping your veggies, which only takes 10 minutes. The key to boosting the flavor of this mushroom soup is to add the vegetable (or chicken) base directly to your vegetables while they’re sauteing. This allows the veggies to absorb more flavor than they would otherwise.

• Prep Your Vegetables. Before you get started on anything else, take 10 minutes and prep all of your vegetables. You can add the celery, garlic, and shallots to a single bowl. The broccoli and mushrooms can share another.
• Heat Your Stock Pot. Heat a large stock pot over medium-high heat. Add olive oil and heat it until it starts to shimmer.
• Saute the Vegetables. Once the olive oil is heated, add the chopped celery, garlic, and shallots to the pan. Add a little salt and pepper to draw out the flavor, and cook until they start to soften. This should take between 6 and 8 minutes.
• Add the Vegetable (or Chicken) Base. Add the vegetable base to the sauteing veggies. Stir until all the vegetables are coated evenly with the base. This should take about 2 minutes.
• Add Water and Seasoning. Add the water, Italian herb mix, salt, pepper, and red pepper flakes to the vegetables. Increase the heat to high and bring the pot to a soft boil. 
• Add the Pasta. Once you start to see bubbles forming at the edge of the pot, add the orzo. Reduce the heat to medium and cook for about 10 minutes. The orzo has a little more cook time coming up, so it doesn’t need to be fully cooked yet.
• Add the Mushrooms and Broccoli. Add chopped mushroom and broccoli florets to the soup and cook it for an additional 5 minutes. Both the pasta and the broccoli should be al dente.
• Add the Spinach and Parmesan. Add the spinach and parmesan. Stir the soup to help the spinach wilt.
• Remove From Heat. Once the spinach starts to wilt, remove the mushroom soup from the heat. 
• Serve and Enjoy! Ladle mushroom soup into individual bowls and enjoy! You can add an additional sprinkle of parmesan if you’d like.

Tips for Success

• Make Ahead and Freeze. If you want to make this soup ahead of time and freeze it, omit the pasta and spinach. When you’re ready to serve the soup, reheat the pot on the stove and add the pasta and spinach at the proper times. Pasta doesn’t tend to retain great texture through freezing, thawing, and reheating.
• Prep Veggies Ahead of Time. If you’re making this soup during the week, prep all of your veggies ahead of time. You can store them in ziplock bags or a bowl covered in plastic wrap. When you’re ready to make the soup, pull everything out of the fridge, and the soup will be done in no time!
• Share with a Friend. I find this is a great soup to drop off to a friend who may be recovering from something or needs a little pick me up. Because it is such a delicious and healthy soup, they will be extra appreciative.

How to Store

Mushroom soup will stay fresh in the fridge stored in an airtight container for 3-5 days. The pasta will absorb quite a bit of the broth while it sits, so expect the soup to get thicker over time.

Can I Freeze This Mushroom Soup Recipe?

This soup won’t freeze well once it’s finished; pasta loses its texture and flavor when frozen. But you can make it ahead of time up to the point where you add in the pasta. Mushroom soup pre-pasta and pre-spinach can stay in the freezer for up to 3 months. Once you’re ready to serve, thaw the soup overnight in the fridge and heat it on the stove. Resume the recipe where you add in the pasta.

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Immune Boosting Super Green Mushroom Orzo Soup

This Mushroom Soup is simple, delicious, and full of hearty flavors. We combine tender mushrooms, simple greens, and chewy orzo with a comforting herb-infused vegetable broth. This healthy soup recipe is perfect for enjoying on a cold winter day—nutritious, delicious, and vegetarian. 

Course Dinner

Cuisine American

Keyword healthy soup recipes, immune boosting soup, mushroom orzo, mushroom soup, mushroom soup recipe, vegan mushroom soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 bowls

Equipment

• Stock Pot
• Cutting Board
• Knife

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 stalks of celery cubed
• 2 large garlic cloves diced
• 1 medium shallot peeled and diced
• 3 tablespoons organic vegetable base or use chicken base if you are not vegetarian
• 8 cup water
• 1 teaspoon dried Italian herb mix
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 1 cup Mushrooms I used Shimeji, any fresh mushroom will work
• 3 cup Broccoli cut into florets (bite size pieces)
• 1 cup Orzo pasta
• 3 cup fresh baby Spinach
• ¼ cup grated parmesan cheese

Instructions

• In a large stock pot over medium-high heat add olive oil.
• Once olive oil is heated, add celery, garlic and shallots. Stir and cook until vegetables start to soften. About 6-8 minutes.
• Add chicken base and stir to coat vegetables, about 2 minutes.
• Add water, Italian herb mix, salt, pepper and red pepper flakes. Increase heat to high and bring to a soft boil.
• Once you see bubbles add pasta and reduce heat to medium and cook for about 10 minutes.
• Add mushrooms and broccoli and cook an additional 5 minutes. Pasta and broccoli should be al dente
• Add spinach and parmesan. Stir to wilt and melt.
• Remove from heat.
• Seve in soup bowls. Enjoy
• Top with additional sprinkle of parmesan cheese if desire.

Notes

If you want to freeze this soup, omit the pasta and spinach. Instead when you reheat soup in a pan, bring to a quick low boil and add pasta. Lower heat to medium low and cook for 15 minutes. Turn off heat under the pot and toss in spinach to wilt. Serve and enjoy.

Try These Other Immune-Boosting Foods!

• Immune Boosting Lemon Chicken Rice Soup
• Immune Boosting Pumpkin Ginger Coconut Soup
• 15 Foods that Boost the Immune System

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

This Cantaloupe and Cucumber Salad is easy to make and a great way to enjoy summer produce. Vegetarian and gluten free filled with sweet, salty and spicy flavors.

WHY DO YOU WANT TO MAKE MY CANTALOUPE and CUCUMBER SALAD

Nothing tastes more like summer than melon.  

Add in the crisp summer ripened cucumber and a sweet honey dressing you have the perfect combination. 

WHY I CREATED THIS RECIPE 

I love summer melons. Adding it into a salad is the perfect way to enjoy it, that is except from just enjoying slices on their own. 

The feta and additional salt in this recipe do a great job of enhancing the sweet melon flavor. The pine nuts have a soft, nutty flavor with an undercurrent of sweetness and the arugula microgreens add a bit of spice.  

The combination of these ingredients are nutritious and satisfying. 

HOW TO MAKE CANTALOUPE & CUCUMBER SALAD

Making Cantaloupe and cucumber salad is very easy, and can be made ahead of time.

You can assemble your dressing a day ahead and store in the refrigerator until ready to use.  Bringing to room temperature before adding to the salad (you may have some leftover to enjoy later)

Toasting your pine nuts in a small skillet over medium heat for a few minutes, can be done day ahead. Store covered.

Cut your Melon and Cucumber and assemble in a serving bowl. 

Top salad with  feta, pine nuts and dressing.  Toss gently so you don’t smash all of your feta.

Top with microgreens and enjoy.

If you like this recipe, try this: WATERMELON FETA BLACKBERRY SKEWERS

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Cantaloupe and Cucumber Salad

This Cantaloupe and Cucumber Salad is easy to make and a great way to enjoy summer produce. It's vegetarian and gluten free, and filled with sweet, salty and spicy flavors.

Course Lunch, Salad

Cuisine American

Keyword cantaloupe salad, cucumber cantaloupe salad, cucumber melon salad, honey balsamic dressing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Equipment

• Cutting Board
• Knife
• Small Skillet
• Serving Bowl

Ingredients

Salad

• ¼ cup of pine nuts toasted
• ½ English cucumber halved and cut into ½” slices
• 1 medium cantaloupe about 4 pounds, seeded and cut into 8 wedges and then cubed
• 1 cup coarsely crumbled feta cheese
• 1 cup of microgreens I used arugula microgreens for the spice

Dressing

• ½ cup olive oil
• ⅓ cup white balsamic vinegar
• 2 tablespoons honey
• 2 teaspoons minced red onion or shallot
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

Dressing:

• Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.

Salad

• In a serving bowl gently toss together cucumber, melon.
• Top with pine nuts, feta, and dressing. (Don’t use all dressing about ½.)
• Gently toss so that you don’t smash all the feta.
• Taste and dress more or less based on what you like.
• Top with microgreens and enjoy.

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

This Italian tomato lentil soup is easy to make and a super filling vegetarian meal.

The green lentils are cooked in a broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with kale and topped with spicy jalapeño and salty parmesan. Reminds me of Italy in a bowl.

WHY DO YOU WANT TO MAKE MY ITALIAN TOMATO LENTIL SOUP

Italian tomato lentil soup is a great recipe to satiate you without adding an animal protein. 

Low in calories, high in fiber, potassium, and vitamins.  A filling and satisfying soup from your smallest to your largest customer.

WHY I CREATED THIS RECIPE

I really love the flavors of Italy. I always find writing recipes using the Italian staples effortless.

Since I am trying to eat more vegetables, and be more

conscious of choosing food in season with the least impact of harm. Using veggies from my local farmers is the right choice.

I like to find vegetarian dinner recipes that allow me to feel full and satisfied when I walk way from the dinner table.  The lentils in this soup do a great job of filling you up. Everyone walked away from the dinner table happy.

HOW TO MAKE ITALIAN TOMATO LENTIL SOUP

Making Italian tomato lentil soup is very easy.

It is quick to pull together, most of your time is spent watching your soup simmer.  About one hour.

• Sauté minced onion, garlic, celery, and carrots until they begin to caramelize.
• Add the spices to the veggies and cook them for a moment to pull out their flavor.
• Add the organic green lentils, stock, and canned diced tomatoes or fresh if using and to the pot, cover and simmer until the lentils are nice and soft.
• Serve with a small topping of spicy jalapeño and salty cheese.

If you like this recipe, try this recipe: BROCCOLI QUINOA LENTIL SALAD

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ITALIAN TOMATO LENTIL SOUP

This Italian tomato lentil soup is easy to make and a super filling vegetarian meal. The green lentils are cooked in a broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with kale and topped with spicy jalapeño and salty parmesan. Reminds me of Italy in a bowl.

Course Lunch, Main Course

Cuisine Italian

Keyword Lentils, Soup, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 CUPS

Equipment

• Cutting Board
• Knife
• Large Stock Pot

Ingredients

• 2 tablespoons olive oil
• 1 medium onion minced
• 4 garlic cloves minced
• 2 carrots minced
• 2 celery stalks minced
• 2 teaspoons dried Italian Herb mix
• 1 teaspoon of smoked paprika
• 1 teaspoon EACH: salt and pepper
• 1 cup organic green lentils
• 6 cups vegetable stock can use chicken stock
• 1 14- ounce can chopped tomatoes or 3 medium sized tomatoes chopped
• 3 ounces baby kale leaves
• TOPPING:
• 1 Jalapeño seeded and chopped
• 1/4 cup of grated parmesan cheese

Instructions

• Heat the oil in a large pot over medium-high heat.
• Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes.
• Stir in the Italian herb mix, smoked paprika, salt, and pepper.
• Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil.
• Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft.
• Uncover pot, add the kale and gently stir into soup.
• Serve and top with chopped jalapeño and grated cheese

Notes

A good crusty sourdough bread toasted makes a lovely addition to enjoying the soup.

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

Radish Goat Cheese Sweet Potato Toast with Microgreens is the best way to enjoy a snack, lunch or serve to your friends as an appetizer. Take a break from the usual chips and try this fun, healthy and satisfyingly delicious snack.

Snack Attack!

Whether you’re wanting a snack to satisfy hunger or to feed your body after your latest workout, you want something that is a “good choice.”

This Radish Goat Cheese Sweet Potato Toast with Microgreens recipe perfect way to satisfy and give you high-octane energy.  Eating a snack between meals can curb hunger, but reaching for the right snack is the difference between a boost of energy or an afternoonslump.  

Crazy for Cruciferous.

I love me some cruciferous, and so should you!

They’re a good source of dietary fiber and contain vitamins K, C and E, folate, minerals such as potassium and calcium, and several carotenoids. Extensive research has been conducted on the potential impact of crucifers on various cancers.

Radishes are part of the cruciferous vegetable family (which includes broccoli, kale, cauliflower).

Radishes help as a natural cleansing agent for our digestive system helping to helping to break down and eliminate stagnant food and toxins that build up over time.

Microgreens: I am crazy for them!

I love me some microgreens.! They are just so easy to add to almost all recipes and they are uber good for you!

I used radish and broccoli microgreens in this recipe, but you can use what ever microgreen you like or can get your hands on at the store or farmers market.

This recipe is simple to prepare and takes minutes to assemble.

Perfect for a snack, a light lunch or served as an appetizer. 

I suggest using small sweet potatoes and try to pick potatoes that are consistent in shape. Once potatoes are cool enough to handle, cut them in half length wise. Sprinkle with pepper, and top with sliced radishes, crumbled goat cheese, and microgreens.  I drizzled the assembled sweet potatoes with olive oil and grated fresh organic lemon zest over the top. 

To learn more about the health benefits of Microgreens click (HERE)

Looking for another way to enjoy Microgreens? Click (HERE) for recipe.

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Radish Goat Cheese Sweet Potato Toast with Microgreens

Radish Goat Cheese Sweet Potato Toast with Microgreens recipe is the best way to enjoy a snack, lunch or serve to your friends as an appetizer.

Course Appetizer, Side Dish, Snack

Keyword Gluten Free, Sweet Potato

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 1

Author Amy

Equipment

• Baking Sheet

Ingredients

• 1 small sweet potato
• 1 tbsp extra virgin olive oil + more for drizzling
• 1/4 tsp black pepper
• 1 radish
• 1 ounce goat cheese crumbled
• 1 small bunch of microgreens about 1 ounce
• lemon zest

Instructions

• Preheat oven to 425°
• Wash sweet potato, prick with fork and place on small baking sheet
• Drizzle potato with olive oil and rub to cover the entire potato
• Bake potato for 40 minutes or until potato is easily pierced with fork.
• Remove from oven and let sit until cool to touch.
• Cut potato in half and sprinkle with pepper.
• Top with sliced radish, crumbled goat cheese and microgreens.
• Add lemon zest and drizzle of olive oil.
• Enjoy

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

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

Comforting Pumpkin Soup With Fresh Ginger

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

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

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

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

What You’ll Need

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

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

What Kind of Pumpkin is Good for Soup?

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

How to Make Immune Boosting Pumpkin Soup

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

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

Tips for Success

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

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

Serving Suggestions

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

Storage and Reheating

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

Can I Freeze This?

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

More Creamy Soup Recipes

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

Print

Immune Boosting Pumpkin Ginger Coconut Soup

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

Course Main Course

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy

Equipment

• Stove

Ingredients

For the Soup

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

For the Toppings

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

Instructions

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

Notes

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

Health Benefits of Ginger for Inflammation and Your Immune System

Anti Inflammatory Effects of Ginger

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