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

Why You’ll Love This Grilled Tri Tip Roast

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

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

Recipe Ingredients

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

For the Sicilian Sauce

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

For the Tri Tip

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

What Is Tri Tip?

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

How To Make Grilled Tri Tip

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

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

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

Tips & Variations

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

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

Grilled Tri Tip Temperature

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

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

Serving Suggestions

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

How To Store & Reheat Leftovers

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

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

More Recipes To Try On The Grill

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

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Grilled Tri Tip

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

Course Dinner

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Sicilian Sauce:

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

Roast:

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

Instructions

Sicilian Sauce:

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

Roast:

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

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

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

Why You’ll Love These Ricotta Muffins

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

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

Recipe Ingredients

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

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

How To Make Lemon Blueberry Almond Ricotta Muffins

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

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

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

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

Tips & Variations

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

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

Serving Suggestions

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

Proper Storage

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

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

More Muffin Recipes To Try

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

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Lemon Blueberry Almond Ricotta Muffins

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

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword blueberry ricotta muffins, lemon ricotta muffins, ricotta muffins

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Author Amy

Ingredients

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

Instructions

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

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

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

Why You’ll Love This Vegetarian Bruschetta

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

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

Ingredient Notes

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

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

How To Make Chickpea Bruschetta with Basil Pesto

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

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

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

Tips & Variations

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

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

Serving Suggestions

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

Proper Storage

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

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

More Easy Appetizers

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

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Chickpea Bruschetta with Basil Pesto

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

Course Appetizer

Cuisine American, Mediterranean

Keyword chickpea bruschetta, chickpea bruschetta recipe

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Author Amy

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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Baked Egg Ricotta Cups

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

Course Breakfast

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy

Ingredients

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

Instructions

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

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

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

Why You’ll Love This Recipe

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

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

Ingredient Notes

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

For the Crust

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

For the Filling

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

How to Make Asparagus Egg Tartlets

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

Make the Crust

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

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

Make the Filling

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

Variation Ideas

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

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

Tips for Success

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

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

Serving Suggestions

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

How to Store and Reheat Extras

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

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

More Brunch Recipes to Try

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

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Asparagus Lemon Egg Tartlets

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

Course Breakfast/Brunch, Brunch

Cuisine American, French

Keyword asparagus tarlets, egg tartlets, egg tartlets recipe

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 8

Author Amy Stafford

Ingredients

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

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

Filling

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

Instructions

Pate Brisee:

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

Filling:

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

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

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

Sweet, fresh corn is a must-have in the summer, and there’s no better way to make it than grilling. This easy Grilled Corn is loaded with a unique nutty taste that you’re sure to love.

Grilled Corn Is the Ultimate Summer Side Dish

I don’t know about you but I love corn.  My favorite is the bi-colored variety. Before trying it myself, grilling corn seemed a little daunting. And it’s so easy to boil it… so I procrastinated.

When I finally gave it a shot, the flavor blew me away! I can say without a doubt that grilling is well worth the tiny bit of extra time. The nutty taste you get is heavenly, and really brings out the best in this wholesome favorite.

Why You Need This Grilled Corn Recipe!

You’ll enjoy the simple pleasure of sweet grilled corn for lots of reasons – here are just a few.

• Simplicity: Grilled corn is a straightforward dish with minimal prep, which lets the natural sweetness of the corn really shine.
• Smokey and Scrumptious: Grilling gives a smoky charred flavor to the corn, adding irresistible flavor to each bite.
• Easy: All you need is corn, butter, and a few yummy seasonings to create a fabulous side dish.
• Seasonal: Eating what’s in season is a wonderful way to add variety and maximize flavor to your menus, and this grilled corn recipe is perfect for summer, when fresh sweet corn is widely available.

The Ingredients

Here’s what you’ll need to make the best grilled corn ever, complete with an addictively delicious compound butter that includes notes of cilantro and lemon.

• Butter: Soften the butter before using it in this recipe. 
• Cilantro: Fresh, chopped cilantro. If you don’t care for cilantro, parsley or chives would make a nice substitute.
• Lemon: Grated lemon peel (zest). Avoid the bitter white pith on the inner part of the peel.
• Corn: Fresh ears of corn. Any sweet corn will do.
• Seasonings: Keep it simple with chili powder and flaky sea salt. 

Is It Better to Grill Corn With or Without the Husk?

Both can be utterly delicious, so it’s hard to say which is actually better. As with most cooking decisions, it really depends on the texture and flavor you like best. Grilling with husks helps steam the corn a little, which gives it a softer, juicier texture. Removing the husks allows the corn to sit directly on the grill, getting some char and chewiness. For this method, I’m keeping the husks on, to get that lightly-steamed but still smoky effect.

How to Make Grilled Corn

Now for the fun part – getting the corn on the grill! It’s a straightforward process that’s a little bit unusual and very festive. Here are the key steps:

• Make the Compound Butter: Combine the softened butter, chopped cilantro, and lemon peel in a bowl. Stir them well to combine, and either leave it out or place it in the refrigerator.

• Prep the Corn: Peel the husks back, but leave them attached at the base. Carefully pull the silks away from the corn, using a damp kitchen towel to get any stubborn strands. Pull the husks back over the corn, and use some kitchen twine to tie them together at the top. 

• Grill. Turn a grill to high heat, and close the lid. Once it’s heated, lower the heat to medium-high and place the corn on the grill rack. Let it grill for about 35 minutes, or until the kernels are tender and the husk is blackened. 

Enjoy! Let the corn cool slightly before removing the kitchen twine and brushing each ear with compound butter. Sprinkle them with seasonings, and serve. 

Tips and Tricks

This recipe is so minimalist, you hardly need any tips or tricks for whipping it up! But these simple pointers can make things even easier. Here are my best tips for perfect grilled corn:

• Securing the Husks: If you don’t have kitchen twine, you can also use a thin strip of the husk to tie the husks at the top. Just tear off a thin ribbon of husk, and you’ve got a DIY piece of kitchen twine.
• Rotate the Corn: To ensure evenly cooked corn, it can be helpful to rotate the ears once or twice during the grilling time.
• Cooling: Cooling the ears of corn slightly makes it easier to peel the husk back, so be sure to let them sit for a few minutes before you try to open them.
• Compound Butter: You can make the butter ahead of time.  My rule of thumb is a tablespoon of butter for every ear of corn. I sometimes still have a few tablespoons of the compound butter left over, but I just throw it in the fridge and use it for steamed fish and veggies later in the week.

What to Serve with Grilled Corn

Grilled corn pairs well with everything from coleslaw to fish! I love it as part of a summer barbecue spread, with dishes like…

• Barbecue Chicken: As much as everyone loves throwing a steak on the grill, sometimes a perfectly cooked, deliciously saucy piece of Perfect Barbecue Chicken is even better.
• Potato Salad: I loved potato salad as a child, and created this creamy, dreamy Red, White, and Blue Potato Salad with fingerling potatoes to be the healthier version that still lives up to the hype.
• Watermelon: Serve up a cold watermelon as-is, or use it to make this crave-worthy, utterly refreshing Watermelon Cucumber Salad with Feta and Mint.

Storing and Reheating

To store grilled corn on the cob, remove the husks and place the ears in an airtight container in the fridge. They will keep for up to 3 – 4 days. Reheat in the oven at 350°F for 10-15 minutes, or grill again on medium heat for about 5 – 10 minutes.

Can I Freeze This?

To freeze grilled corn on the cob, cool it down and then remove the husks. Wrap each cob tightly in plastic wrap or foil, label them with the date, and place them in the freezer. They will keep in the freezer for 3 – 6 months. Thaw them overnight in the fridge before reheating and serving.

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Perfect Grilled Corn

Sweet, fresh corn is a must-have in the summer, and there's no better way to make it than grilling. This easy Grilled Corn is loaded with a unique nutty taste that you're sure to love.

Course Side Dish

Cuisine American

Keyword cooking corn on the cob on the grill, cooking corn on the grill, grilled corn, grilled corn on the cob

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Amy Stafford

Ingredients

• 4 tablespoons butter softened
• 2 tablespoons cilantro chopped. I use generous tablespoons.
• 1 teaspoon lemon zest (grated peel)
• 4 ears corn
• 1 tablespoon chili powder
• 1/2 teaspoons flaky sea salt

Instructions

• Butter: Add butter, chopped cilantro and lemon peel and stir to combine. You can leave at room temperature or place back in refrigerator if you plan on using later.
• Prep the corn: Peel the husks back, leaving the husks attached at the base. Remove the silks by pulling away, you can use a damp dish towel to rub corn to remove any stubborn strands. Pull husks back up over corn ears to cover again. Use a piece of kitchen twine to tie the husks together around the top of the corn.
• Turn a grill to high and close the lid. Lower the heat to medium-high. Place the corn on the grill rack and grill in the husk until the kernels are tender and the husk is blackened, about 35 minutes.
• Set aside to cool slightly, remove string and then peel the corn and brush with the butter.
• Sprinkle with the chili powder, season with the sea salt and serve.

More Mouthwatering Recipes with Corn

• Mexican Street Corn Salad with Chicken Thighs
• Blueberry Corn Salad
• Spicy Corn Succotash

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

These banana oatmeal chocolate chip cookies are packed with fruity cardamom and cinnamon for a warmly spiced treat. They’re so golden and crispy you’d never know they’re gluten free!

Easy Banana Oatmeal and Chocolate Chip Cookies

If you’re a cookie lover, these freshly baked banana oatmeal chocolate chip cookies are for you. The buttery dough has hints of vanilla, cinnamon, and even floral notes from a bit of cardamom. They’re also made with gluten free flour. Baked until golden and crispy, the cookies will fill your kitchen with a sweet and spiced aroma in just 25 minutes. Who can say no to that?

Why You’ll Love These Oatmeal Chocolate Chip Cookies with Banana

Your cookie jar will always be full thanks to these freezer-friendly banana oatmeal chocolate chip cookies.

• Versatile. Add cocoa powder, crunchy pecans, or a peanut butter filling for more flavor and texture.
• Quick. 25-minute homemade cookies beat store-bought and café-style ones any day.
• Gluten-free. They’re so good so no one will be able to tell they’re made with gluten-free flour and oats.
• Freezer-friendly. Set one on the counter whenever you’re craving a cookie.

Recipe Ingredients

Cardamom, earthy cinnamon, and creamy bananas are a heavenly flavor combination. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Ground cardamom – You can use whole cardamom and grind it yourself in a pestle and mortar.
• Ground cinnamon – Feel free to swap it for ground nutmeg.
• Gluten free flour – Find this in the baking or “health food” section at most grocery stores.
• Kosher salt – Avoid coarse salt because it won’t dissolve in the dough.
• Baking soda – Don’t swap it for baking soda, which will make the cookies very fluffy and cake-like.
• Light brown sugar – Dark brown sugar works too, but the cookies will have a dark brown color.
• Butter – Skip the salt in the rest of the recipe if you use salted butter.
• Granulated sugar – You can use light brown sugar.
• Banana – The riper, the better.
• Egg – Liquid eggs are great.
• Vanilla extract – Almond extract is a good swap.
• Old-fashioned rolled oats – Make sure the package says “gluten free” too.
• Chocolate chips – Add milk, bittersweet, or dark chocolate chips.

How To Make Banana Oatmeal Chocolate Chip Cookies

It’s just like making your favorite chocolate chip cookie, but with warm spices and gluten free ingredients. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 350F. Line the baking sheets with parchment paper and set them aside.

• Toast the spices. Add the cardamom and cinnamon to a small skillet over medium heat. Stir them continuously for 2 minutes, or until fragrant. Remove them from the heat.
• Mix the dry ingredients. Whisk the toasted spices, flour, salt, and baking soda in a large bowl. Set it aside.
• Cream the butter. Use a hand-mixer to beat the sugars and butter over medium-high speed until smooth and creamy. Reduce the speed to low.

• Make the dough. Gradually add in the dry ingredients. Add the banana, egg, and vanilla extract, beating until well combined. Fold in the oats and chocolate chips.
• Shape it. Roll the dough into 24 evenly-sized balls, about 1 1/2 tablespoons each. Spread them out on the baking sheets, leaving 2″ between them.
• Bake. Pop one tray into the oven at a time. Bake for 5-6 minutes, rotate the tray, and bake for another 5-6 minutes or until slightly golden around the edges. Remove it from the oven and repeat for the other tray.
• Serve. Let the cookies cool for at least 10 minutes before moving them to a wire rack. Serve and enjoy!

Tips & Variations

Adding chewy cranberries and a Nutella filling can take these gluten free cookies to the next level.

• More add-ins. Fold 1/4-1/2 cup chopped pecans, walnuts, mini pretzels, dried cranberries, or raisins into the dough for extra texture.
• Stay in the middle. Never bake on the bottom oven rack because it’s too hot and the cooking will burn. The top rack doesn’t receive enough heat, so the texture’s affected. For best results due to even heat distribution, always bake using the middle oven rack.
• Reduce waste. Swap the parchment paper for a silicone baking sheet. You can also start freezing leftover over-ripe bananas that you can use to make this recipe again in the future.
• Make them chocolatey. Stir 1/4 cup cocoa powder into the dry ingredients for extra chocolatey, dessert-like cookies.
• Add a filling. Scoop dollops of whipped cream cheese, Nutella, or peanut butter onto a parchment-lined baking sheet. They should be the size of 1/2 tablespoon. Freeze for 1 hour or until firm. Stick one into the center of each ball of dough right before baking for a yummy filling.

Proper Storage

There’s nothing like a homemade cookie that’s as fresh as the day you baked them.

• Counter: Place them in an airtight container for up to 2 days.
• Fridge: Store them in a Ziploc bag or container for up to 5 days. Set them on the counter for 5 minutes before digging in.
• Freezer: Wrap each cookie in plastic wrap once. Transfer them to a freezer bag. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 15-20 minutes.

More Gluten Free Cookies

• Gluten Free Cranberry Pistachio Shortbread Cookies
• Gluten-Free Pecan Pie Thumbprint Cookies
• Gluten Free Pumpkin Oatmeal Cookies
• Thin and Crispy Gluten Free Chocolate Chip Cookies

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Gluten Free Banana Oatmeal Chocolate Chip Cookies

This banana oatmeal chocolate chip cookies recipe is warmly spiced with cinnamon and cardamom for a comforting, freshly baked treat. 

Course Cookie, Cookies, Dessert

Cuisine American

Keyword banana oatmeal and chocolate chip cookies, banana oatmeal chocolate chip cookies, oatmeal chocolate chip cookies with banana

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Author Amy

Ingredients

• 2 teaspoons ground cardamom
• 1 teaspoon ground cinnamon
• 1 cup gluten free flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter 4 ounces, at room temperature
• 1/4 cup granulated sugar
• 1 ripe banana mashed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup bittersweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment paper; set aside. Toast cardamom and cinnamon in a small skillet over medium, shaking skillet often, until fragrant, about 2 minutes. Remove from heat. Whisk together cardamom mixture, flour, salt, and baking soda in a medium bowl; set aside.
• Beat brown sugar, butter, and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until creamy, about 1 minute. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating until combined, about 1 minute. Add banana, egg, and vanilla; beat until combined, about 30 seconds. Stir in oats and chocolate chips.
• Drop 24 portions of dough (1 1/2 tablespoonfuls each), spaced 2 inches apart, on prepared baking sheets. Bake in a preheated oven, one sheet at a time and rotating the baking sheet halfway through bake time, until cookie edges are golden brown and set, 10 to 12 minutes per batch. Let cookies cool to room temperature on a baking sheet, 10 to 15 minutes.

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

This black eyed pea salad with sweet tomatoes and juicy cucumbers is a light and refreshing salad for the summer. You’ll love the red wine and zesty vinaigrettes it’s tossed in!

Quick & Easy Black Eyed Pea Salad

This black eyed pea salad with light vinaigrettes and sharp blue cheese is the perfect cold pasta salad for the summer. It’s tossed with juicy cucumbers, sweet tomatoes, and spicy red onions for a colorful, crunchy bowl of goodness. The parsley, oregano, and zesty lemon even give it some Mediterranean flair. Keep it simple or top it with rotisserie chicken, but you’ll be filling up on veggies all summer long either way.

Why You’ll Love This Black Eyed Pea Salad with Orzo

This wholesome black eyed pea salad with tangy homemade vinaigrettes is proof that eating your veggies doesn’t have to be boring or bland.

• Refreshing. Enjoy it straight out of the fridge for a light summer salad.
• Hearty. It’s a pasta salad with black eyes peas and veggies to help you stay full all day.
• Great for meal-prep. This recipe is easy to prepare for the week because you only need to toss everything together.
• Crunchy. There’s fresh cucumbers and spicy red onions for a bit of texture in every bite.

Recipe Ingredients

Tangy vinaigrettes, herby parsley, and creamy black-eyed peas are the perfect flavor combination. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Orzo – Use your favorite.
• Black-eyed peas – They can be homemade or canned (and rinsed).
• Tomato – Roma tomatoes are best, but heirloom tomatoes with most of the seeds removed work as well.
• Parsley – Feel free to use dried parsley but reduce the amount by half.
• Red-wine vinegar – White wine vinegar or balsamic vinegar is a good swap.
• Extra-virgin olive oil – This is also referred to as “EVOO”. Avocado oil works too.
• Cucumber – If you use Persian cucumbers, you don’t have to remove the seeds.
• Red onion – This one’s best, but white onion can be used.
• Lemon – You’ll need the zest and juice. Reduce the amount by half if you use limes.
• Oregano – Go for Italian oregano.
• Blue cheese – Goat cheese or feta are yummy swaps.

How to Make Orzo Black Eyed Pea Salad

All you have to do is whisk and toss the ingredients twice. Scroll to the bottom of the post for the full recipe card.

• Cook the orzo. Prepare the orzo according to package instructions. Drain and rinse well under cold water. Set it aside to cool completely.
• Make the red wine vinaigrette. Whisk the red wine vinegar, 1 tablespoon oil, salt, pepper, and parsley in a large bowl until smooth. Add the black-eyed peas and tomatoes. Toss until completely coated. Let it sit for 15 minutes to marinate.
• Make the lemon vinaigrette. Whisk the remaining oil, lemon zest, lemon juice, oregano, salt, and pepper in a small bowl.
• Toss it. Mix the orzo, cucumber, onion, and marinated black-eyed pea mixture together. Pour in the lemon vinaigrette and toss well.
• Serve. Gently fold in the blue cheese, serve immediately, and enjoy!

Tips & Variations

Add grilled chicken to turn it into a hearty dinner or lentils for some plant-based goodness.

• Add protein. Shredded rotisserie chicken, grilled chicken or turkey, and even crumbled tofu are great ways to make this salad heartier. Toss them with the salad or add them right before serving.
• Make it spicy. Crank up the heat with 1/4-1/2 teaspoon cayenne pepper, red pepper flakes, or chili oil to taste. Stir until well combined.
• Choose store-bought. If you’re in a rush and can’t make the vinaigrettes, buy a simple zesty vinaigrette and use it for the salad.
• Add more legumes. Cooked (and strained) lentils and chickpeas can quickly add more protein to your meal but also texture. I recommend adding 1/2-1 cup maximum.
• Use leftovers. Mix 1/2 cup chopped asparagus, artichoke hearts, roasted bell peppers, broccoli florets, etc into the salad to reduce food waste and add more flavor.
• Swap the pasta. Orzo’s great, but feel free to use ditalini, stelline, or small elbow macaroni to make this recipe instead.

Serving Suggestions

This black eyed pea salad is a light and refreshing dinner on its own. You can also serve it as a side for chicken, steak, pork, or fish mains. Try it with my Cilantro Lime Roasted Chicken or Monte Cristo Chicken. My Balsamic Roasted Pork Chops are great if you prefer pork. For steak, go for my Grilled Bison Ribeye. Finally, for fish options try my Pistachio Crusted Salmon or Baked Cod.

How to Store Leftovers

Place the salad in an airtight container for up to 4 days. Don’t worry about reheating it because it’s served chilled or at room temperature. Don’t freeze it because the orzo will soften too much once thawed. The cucumber and tomato will also have funny textures.

More Salad Recipes To Try

• Shirazi Salad
• Soba Noodle Salad with Shrimp
• Lemon Quinoa Salad Recipe
• Goat Cheese Roasted Beet Salad

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Orzo Black Eyed Pea Salad

This orzo and black eyed pea salad recipe with crunchy veggies and two homemade vinaigrettes is a refreshing summer side.

Course Main, Main Course, Salad, Side, Side Dish

Cuisine American, Mediterranean

Keyword black eyed pea salad, black eyed peas salad recipe, salad with black eyed peas

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Author Amy Stafford

Ingredients

• 3/4 cup orzo I used tri-colored
• 1 15-ounce can black-eyed peas, drained and rinsed
• 1 cup tomato diced
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil divided
• 1 cup seedless cucumber halved lengthwise, cored, and diced
• 1/3 cup thinly sliced red onion
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped oregano
• 1 cup blue cheese crumbled

Instructions

• Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
• Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add Pea mix, top with blue cheese and stir to combine.

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

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

Easy Tomato Bisque Recipe

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

Why You’ll Love This Tomato Bisque Soup

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

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

Tomato Bisque vs Tomato Soup

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

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

Recipe Ingredients

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

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

How to Make Tomato Bisque

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

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

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

Tips & Variations

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

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

Serving Suggestions

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

Proper Storage

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

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

More Soup Recipes To Try

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

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Tomato Bisque

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

Course Soup

Cuisine American, Italian

Keyword tomato bisque, tomato bisque recipe, tomato bisque soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Soup:

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

Optional Toppings:

• Grated parmesan
• Fresh basil leaves

Instructions

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

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

This garlicky air fryer eggplant parmesan with seasoned breadcrumbs and melty mozzarella is an easy 25-minute appetizer. It’s tomatoey, herby, and perfect for all your dinner parties.

Easy Air Fryer Eggplant Parmesan

If you’re hosting a dinner party with Italian food but still need the appetizer, this cheesy air fryer eggplant parmesan is it. It’s crispy around the edges and loaded with your favorite marinara sauce. The mozzarella cheese-pull is also quite irresistible! Sprinkled with garlicky breadcrumbs for crunch and fresh basil, everyone will be pushing the main dish aside just for another helping of these tender eggplants.

Why You’ll Love This Air Fryer Eggplant Parmesan Recipe

You’ll be sticking to this impressive eggplant appetizer for all your dinner parties from now on.

• Beginner-friendly. This is a fail-proof appetizer where the air fryer does most of the work for you.
• Quick. The eggplants are ready in only 25 minutes!
• Fancy but easy. You get three layers of goodness (eggplants, sauce, and cheese) in 5 simple steps.
• Needs little oil. This recipe just calls for 1 tablespoon extra-virgin olive oil.

What You’ll Need

From the breadcrumbs to the marinara and mozzarella, this easy air fryer eggplant parmesan is loaded with Italian personality. Scroll to the recipe card at the bottom of the post for exact amounts.

• Italian bread crumbs – Plain breadcrumbs or panko are great swaps.
• Garlic – I prefer fresh garlic or garlic paste.
• Extra-virgin olive oil – Feel free to use coconut or avocado oil.
• Salt and pepper – Kosher salt and freshly-cracked pepper are best.
• Italian eggplant – Small eggplants have less meaty centers.
• Marinara sauce – Use your favorite, even with Italian seasoning.
• Mozzarella – Any melty cheese like cheddar or Muenster works.
• Fresh basil – You can also use fresh parsley.

How To Make Eggplant Parmesan In The Air Fryer

Air frying the eggplants is the reason why this recipe needs very little oil. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Make the breadcrumb mixture. Toss the breadcrumbs, garlic and 2 teaspoons of olive oil in a bowl until well combined. Set it aside.

• Season the eggplant. Preheat the air fryer to 400F. Generously season the eggplant with salt, pepper, and the remaining olive oil on both sides.
• Cook it. Arrange it in a single layer in the air fryer basket. Leave about 1/4″ space between them. Cook them for 6 minutes, flip, and cook another 6 minutes or until golden.

• Add sauce and cheese. Spoon marinara sauce over the eggplants and sprinkle with cheese. Cook for another 1-2 minutes or until hot and melty.
• Serve. Allow it to cool for 5 minutes, serve, top with basil and the breadcrumb mixture. Enjoy!

Tips for Success

Extra crispy breadcrumbs, creamy Alfredo sauce, and spices can take this air fryer eggplant parmesan to the next level.

• Spice it up. Mix 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon paprika in a small bowl. Sprinkle the mixture on both sides of the eggplants when you’re seasoning them for more flavor.
• Don’t crowd the basket. Don’t overlap the eggplant slices in the air fryer. They need room for the air to crisp them up nicely. If the basket’s crowded, the eggplants will turn out soft and watery.
• Adjust the texture. The thicker the slices are, the softer the center will be. If you prefer crisper bites, slice them to 1/4″ thickness.
• Swap the sauce. Change things up by swapping the marinara for your favorite Alfredo sauce, hummus, or a creamy artichoke-spinach dip.
• Add crunch. Sprinkle about 1/2 tablespoon breadcrumb mixture over the melty eggplants during their last 1-2 minutes of cooking. The breadcrumbs should turn golden and come out super crispy.
• Make them on the stove. Sear the eggplants in a skillet over medium-high heat for 3-4 minutes on each side or until tender. Add the sauce and cheese on top. Cover the skillet until the cheese melts. Remove it from the heat and serve as usual.

Serving Suggestions

This air fryer eggplant parmesan is a cheesy appetizer or side for your favorite Italian-inspired dinners. Serve them with my Bison Meatballs or add them on top. My Monte Cristo Chicken is another great option. For a seafood option, go for my Pistachio Crusted Salmon. To complete the meal, add some Tomato Cucumber Salad or Grilled Vegetables on the side.

How to Store & Reheat Leftovers

The eggplant needs to be fully cooled before storing.

• Fridge: Place it in an airtight container for up to 4 days.
• To reheat it: Microwave it in 30-second increments until warm. You can also use the air fryer at 250F for 5-10 minutes.

More Air Fryer Recipes

• Air Fryer Sweet Potato Fries
• Air Fryer Crispy Mini Potatoes
• Air Fryer Honey Salmon Bowl
• Cajun Air Fryer Salmon Recipe

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Air Fryer Eggplant Parmesan

This saucy air fryer eggplant parmesan recipe with fresh mozzarella is the perfect veggie appetizer for dinner parties. 

Course Appetizer, Side, Side Dish

Cuisine American, Italian

Keyword air fryer eggplant parmesan, eggplant parmesan air fryer, eggplant parmesan in air fryer

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy

Ingredients

• 1 cup italian bread crumbs
• 1 clove garlic minced
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon Kosher salt
• 1 small Italian eggplant about 1 lb., trimmed, sliced crosswise 1/2″-thick
• Freshly ground black pepper
• 3/4 c. marinara sauce
• 3/4 c. shredded mozzarella
• 1/4 c. packed fresh basil leaves torn into pieces

Instructions

• In a medium bowl, toss together breadcrumbs, garlic, and 2 teaspoons of extra virgin olive oil and set aside.
• Meanwhile preheat the airfryer to 400°.
• Lay slices of eggplant in a single layer on a plate and sprinkle with salt, pepper and drizzle of olive oil.
• Working in batches, arrange eggplant in a single layer in air fryer basket spacing about 1/4" apart. Cook for about 6 minutes, flip eggplant and, cook an additional 6 minutes. You want the eggplant to be tender and golden in color.
• Carefully spoon some marinara on top of slices; top with some mozzarella. Return basket to fryer and cook until cheese is melted and bubbly, about 1 to 2 minutes..
• Divide eggplant among plates. Top with basil and bread crumbs.

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

These garlicky Instant Pot artichokes are pressure cooked for a quick and fancy holiday side. They’re ultra tender and have a touch of fresh herbs that’ll make them a go-to at all your dinner parties from now on.

Easy Instant Pot Artichokes

These tender and naturally creamy Instant Pot artichokes are the perfect opportunity to impress all your holiday guests without slaving away in the kitchen. They’re pressured cooked to perfection and have a certain European flair that’s ready in 15 minutes. Infused with hints of garlic, sweet and tangy lemons, as well as fresh herbs, these freshly-made artichokes will be turning heads once you set them on the table.

Why You’ll Love This Artichoke Recipe

These Instant Pot artichokes are a simple but fancy side dish that’ll impress all your guests.

• Easy. After trimming and rubbing the artichokes with lemon, just toss them in the Instant Pot with some water.
• European flavor profile. This side dish has Mediterranean vibes thanks to the combination of lemon, garlic, and fresh herbs.
• Fast. You only need 20 minutes from start to finish!
• Beginner-friendly. There’s no need to be an experienced chef to make sure these artichokes come out perfectly tender.

What You’ll Need

Garlic, lemon, and herbs are a simple but very gourmet flavor combination. Scroll to the recipe card at the bottom of the post for exact amounts.

• Water – Veggie stock is a great swap.
• Medium artichokes – They need to be raw (fresh).
• Garlic – Fresh garlic is best, but feel free to use shallots instead.
• Lemon – You can use lime juice but reduce the amount by half because it’s more acidic.
• Fresh herbs – I love parsley, rosemary, and dill.

Why Cook Artichokes in the Instant Pot?

Using an Instant Pot means more elements are “controlled” like the amount of steam released and trapped, as well as the cooking time. On the other hand, using regular pots to boil or steam the artichokes takes longer (25-40 minutes) because the fibers are harder to soften, especially if the steam is escaping through the vent hole.

How to Make Instant Pot Artichokes

These easy Instant Pot artichokes get all their flavor from being pressure cooked with fragrant garlic, sweet lemons, and fresh herbs. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep them. Trim the artichokes’ stems, removing the top 1/3 using a serrated knife. Use kitchen shears to trim the tips of the leaves.
• Rinse them. Rinse the artichokes under running water, spreading out the leaves to allow water inside the layers.

• Rub with lemon. Grab the lemon wedges and rub them over the cut sections of the artichokes to minimize browning.
• Fill the pot. Place the garlic, lemon wedges, and fresh herbs in the Instant Pot. Add the trivet and pour water inside.
• Add the artichokes. Arrange the artichokes upside down in a single layer inside the Instant Pot. You may need to cook in batches.
• Seal it. Lock the lid in place, ensuring the release valve on the top is closed.

• Cook them. Use the “manual” mode to cook them on HIGH pressure for 15 minutes. Do a “quick release” when done.
• Serve. Remove the artichokes from the Instant Pot. Slice them in half, serve, and enjoy.

Tips & Variations

Crumbled feta and a dipping sauce can make these Instant Pot artichokes look like they’re straight out of a Michelin-star kitchen.

• Make them spicy. Sprinkle them with red pepper flakes, cayenne pepper, or add a drizzle of chili oil to taste for a kick of heat.
• Sprinkle cheese. Crumble feta or goat cheese and sprinkle it over the artichokes for some creamy tang.
• Choose them right. Choose fresh, firm artichokes with tightly closed leaves. The stem should also be firm and green. If they’re slightly yellow or the leaves are soft, they’re beginning to go bad.
• Avoid canned. Canned or jarred artichokes have been pre-cooked, so using them for this recipe would over-cook them. You need to use raw artichokes only.
• Add a dipping sauce. Dijonnaise (a mixture of mayo and Dijon mustard), tahini, or melted compound butter can add extra flavor to each bite.

Serving Suggestions

These Instant Pot artichokes are a great side for your holiday dinners. My Stuffed Mushrooms and Grilled Asparagus with Onion are other wonderful veggie sides. For soup ideas, try a bowl of my Baked Sweet Potato Soup. As for main dishes, go for my Orange Rosemary Pork Tenderloin or roasted turkey.

How to Store & Reheat Leftovers

Make them in advance to free up some kitchen space on Christmas Day.

• Fridge: Place it in an airtight container for up to 4 days. Keep it in the back of the fridge where it’s coldest and away from strong-smelling foods.
• To reheat them: Microwave them for up to a minute or until warm. You can also “steam” them. Add 1 tablespoon water to a pan over medium heat and place the artichokes inside. Cover the pan with the lid and let them steam for 9-12 minutes or until warm.

More Easy Veggie Sides

• Grilled Vegetable Plate
• Air Fryer Crispy Mini Potatoes
• Baked Zucchini Fries
• Sesame Roasted Asparagus
• Roasted Bok Choy

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Instant Pot Artichokes

This tender Instant Pot artichokes recipe with hints of tangy lemon, garlic, and fresh herbs will be your go-to holiday side dish.

Course Side, Side Dish

Cuisine American, Mediterranean

Keyword artichokes in instant pot, artichokes instant pot, instant pot artichokes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Author Amy – A Healthy Life for Me

Ingredients

• 1 1/2 cups water
• 2 medium artichokes trimmed and prepped
• 2-4 cloves garlic to taste
• 1/2 lemon sliced into wedges
• fresh herbs

Instructions

• Prep your fresh artichokes by trimming the stem, removing the top 1/3 of it using a serrated knife.
• Using kitchen shears, trim the tips of leaves.
• Rinse your artichokes under water, spreading out the leaves to let water inside the artichoke’s layers.
• Take lemon wedges and rub over the cut sections of the artichoke. This step helps to minimize browning/oxidation
• Place garlic, lemon wedges and fresh herbs in your Instant Pot.
• Place the Instant Pot trivet on top and gently pour the water into the Instant Pot.
• Arrange your artichokes upside down in your Instant Pot in a single layer.
• Put the lid on and lock in place, be sure the release valve on the top is closed.
• Using the manual mode, cook the artichokes on HIGH pressure for 15 minutes.
• Once cooking time is up, let the pressure naturally release.
• Carefully do a quick release on the remaining pressure by switching the valve to venting.
• Remove the lid and carefully remove artichokes with tongs or a large spoon. Slice in half and enjoy warm with your favorite dipping sauce or as is!

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

This crunchy cucumber kimchi with spicy ginger and savory fish sauce is an awesome side dish for all your Asian-style dinners. Best of all, you skip the endless fermentation and still get the same tangy, refreshing flavors in every bite.

Quick & Easy Cucumber Kimchi Recipe

This zesty, crunchy cucumber kimchi will transform your ordinary Asian-inspired dinners into a symphony of flavors. Lots of fiery gochugaru and fragrant garlic give each bite tons of personality, while herby basil helps round out the flavors. Don’t worry about it taking forever to make because this kimchi recipe requires no more than 2 hours. That means you can always set it on the table by the time the rest of your meal is ready.

Why You’ll Love This Recipe for Cucumber Kimchi

Kimchi will quickly become your go-to veggie side for all your Asian-style meals.

• Beginner-friendly. There are no complicated fermentation techniques or long waiting times involved so anyone can make it.
• Quick. This recipe gets you the most authentic flavor in very little time compared to traditional kimchi.
• Crunchy. Persian cucumbers, chopped garlic, onions, and ginger give each bite lots of texture.
• Authentic. Just because this version is quicker to make, it doesn’t make it any less authentic. It’s got the same ingredients!

What Is Kimchi?

Kimchi is a traditional Korean side dish that’s considered a staple in most households. It consists of a spicy mixture of fermented veggies like cabbage, radishes, carrots, and onions for flavor and texture. Korean chili powder, garlic, ginger, and green onions are also added for fragrance and aroma. Some types of kimchi can be fermented for up to a year to develop the most flavor. It’s served with most meals over rice, with grilled steak, or even in soups and stews.

Recipe Ingredients

Spicy gochugaru chili powder is what makes this quick kimchi authentically Korean. Scroll to the recipe card at the bottom of the post for exact amounts.

• Kirby cucumbers – They can also be Persian cucumbers. Both of there are like tiny versions of regular cucumbers.
• Kosher salt – Himalayan salt can be used instead.
• Sesame oil – It can be toasted or regular.
• Onion – Use the white part of green onions for this.
• Thai basil – Sweet basil is a great swap.
• Gochugaru – This is a type of Korean coarse red pepper powder.
• Garlic – Fresh garlic is best because it adds crunch.
• Ginger – Avoid ground ginger because it’s not as spicy. It also doesn’t add any texture.
• Lime zest – Lemon zest works too.
• Asian fish sauce – You can swap it for tamari if you want to make the recipe vegetarian/vegan.

How to Make Cucumber Kimchi

Don’t skip the sugar because it keeps the savory, salty flavors in check. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Salt the cucumbers. Place the cucumbers in a colander and toss with 1 tablespoon kosher salt. Let it stand for 20 minutes. Rinse cucumbers thoroughly and drain well. Do a taste-test and continue rinsing them until no longer salty.
• Mix everything. Combine the cucumbers with garlic, ginger, onions, soy sauce, rice vinegar, sesame oil, and sugar in a large bowl. Toss everything until well coated.

• Ferment it. Let the mixture sit at room temperature for 2 hours. Stir occasionally to ensure even marination and absorption of flavors.
• Season and serve. Season the kimchi with salt to taste. Serve and enjoy!

Tips & Variations

Make this easy cucumber kimchi recipe extra crunchy and colorful with more veggies and chili powder.

• Add more veggies. Roughly chop green or purple cabbage (to make 2-3 cups) and add it to the mixture for some extra crunch. You can also add 1/2 cup shredded carrots.
• Use the right cucumbers. Regular cucumbers for this don’t work because they’re too meaty, soft, and have too many seeds. Use Persian cucumbers, which are extra crunchy. They also don’t require seeding.
• Skip the salt. Since this is an express-version of kimchi, not salting the cucumbers won’t alter the texture or accelerate spoilage. Skip salting the cucumbers if you’re in a rush.
• Ferment it longer. Cover the bowl and leave out the kimchi to ferment for up to 2 days for a stronger flavor. Don’t do this if the area where you live is quite hot or humid.
• Increase the heat. Add more gochugaru or add chili oil to taste to crank up the heat.

Serving Suggestions

This cucumber kimchi is a great side to add to all your Asian-style meals. Add it to my Korean Rice Bowls or Beef Rainbow Salad for a bowl-style dinner. You can serve it over my Shrimp Fried Rice, brown rice, or steamed white rice. For main dish ideas, try my Orange Chicken, Grilled Chicken with Asian Barbecue Sauce, and Asian Glazed Salmon. You can even add it to your take-out meals!

Proper Storage

Eat it straight out of the fridge or at room temperature!

• Fridge: Place it in an airtight container or glass jar for up to 7 days. Keep it away from delicate foods like sliced fruits and desserts to avoid the transfer of kimchi odors to other dishes.

More Side Dishes To Try

• Stuffed Mushrooms
• Grilled Asparagus with Onion
• Beet Salad with Goat Cheese and Pistachios
• Baked Zucchini Fries
• Air Fryer Sweet Potato Fries

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Quick Cucumber Kimchi

This easy cucumber kimchi recipe with gochugaru pepper and tangy fish sauce is the fastest way to put Korean kimchi on the table for dinner.

Course Side, Side Dish

Cuisine Asian, Korean

Keyword cucumber kimchi, cucumber kimchi recipe, quick cucumber kimchi, recipe for cucumber kimchi

Prep Time 25 minutes minutes

Marinating time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 5 People

Author Amy – A Healthy Life for Me

Ingredients

• 2 pounds Kirby or persian cucumbers halved lengthwise and sliced crosswise 1/4-inch thick
• 1 tablespoon kosher salt plus more to taste
• 1/4 cup sesame oil
• 1/2 small onion thinly sliced
• 2 tablespoons finely chopped Thai or sweet basil
• 2 tablespoons gochugaru Korean coarse red pepper powder
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon finely grated lime zest
• 1/2 teaspoon Asian fish sauce

Instructions

• In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well.
• In a large bowl, toss the cucumbers with all of the remaining ingredients and let stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve.

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

Make your own homemade ravioli at home in minutes! This recipe for Cheese Ravioli with Peas and Butter Sauce will soon become one of your family’s favorites. Plus, it makes several batches that you freeze and pull out as needed.

The Easiest Homemade Cheese Ravioli with English Peas

Confession time: I have never made my own pasta. It seems so time-consuming to me, and a bit intimidating. Maybe because I have an Italian mother-in-law?

Anyway, I like to use wonton wrappers as a stand-in for pasta. My husband said these wouldn’t taste good without the homemade pasta, but I think he would agree with me that he was wrong! These are delicious, super simple, and you make them in batches to pull out on the nights when you just don’t feel like putting together dinner.

What Is Ravioli Traditionally Filled With?

You might be more familiar with ravioli that’s filled with meat or cheese, or both – but in fact, you can put just about anything into ravioli. In addition to cheese fillings and meat fillings, you’ll find traditional ravioli made with seafood, veggies, and any kind of combination you can imagine. This recipe uses two kinds of cheese and fresh green peas – so good!

The Ingredients You’ll Need

To make these easy little cheese ravioli, you only need a few basic ingredients, like store-bought wonton wrappers and peas. Fresh or frozen is fine! Here’s the list:

• Peas: If you are using fresh, you will need to shell and wash them. For frozen peas, thaw them out. 
• Cheese: Grated parmesan, plus some part-skim ricotta.
• Egg: One large, whole egg. 
• Salt and Pepper
• Wonton Wrappers: These are often found in the produce section, along with other foods like kimchi and tofu.
• Butter: Unsalted is my preference.
• Herbs: Fresh sage and basil leaves, slivered.

How to Make Cheese Ravioli with Peas and Butter Sauce

If you’ve got great knife skills (or just plenty of patience), you can make this filling by hand, chopping up the ingredients finely. But using a food processor makes the process even smoother (see what I did there?)!

• Make the Filling. Place the peas in a food processor, and quickly chop. Then add the parmesan cheese, ricotta, and egg. Puree until blended well. Add salt and pepper to taste and stir.

• Set Up Your Station. Line a baking sheet with parchment paper and lightly flour. Have additional sheets of parchment ready to the side.
• Form the Ravioli.  Lay wonton wrappers out on the lightly floured work surface, and place a teaspoon of the filling on each one. Using a pastry brush, lightly coat the edge of the wonton wrapper, and fold over. Press to seal, and place the ravioli on your baking sheet.

• Repeat. Continue making ravioli until the baking sheet is full, making sure not to let them touch. Then lay another sheet of parchment on top of the ravioli, and continue making more, until you run out of wrappers or filling.
• Freeze. If you’re not cooking right away, place the baking sheet in the freezer for a few hours. After the ravioli are frozen, place enough in a freezer bag to pull out later for dinner. I usually get 3 bags full of ravioli when I make this recipe.
• Cook. When you decide you are ready to cook these guys, bring a pot of water to boil. Add salt, and then drop frozen ravioli into the boiling water. Don’t crowd the pan! They should be finished in about 4-5 minutes.
• Make Butter Sauce. While the ravioli cook, add butter to a skillet. Melt it, and then let it cook with the sage over low heat until the butter bubbles and lightly browns.

• Serve. Throw the cooked ravioli into the butter sauce, toss to coat, and sprinkle basil on top. Enjoy!

Do You Boil Ravioli Like Spaghetti?

Yes, essentially you will boil the ravioli just like you would any other pasta. However, while dry pasta can be thrown into a pot of boiling water, these fresh cheese ravioli are a little more fragile. I recommend having a gentle boil, not a fast-and-furious rolling boil. You can gently drop each ravioli in, or lower them in with a slotted spoon. And don’t forget to salt the water! It really brings out the best flavors. Pasta and ravioli cooked in plain water are less flavorful and satisfying.

Tips for Success

Making cheese ravioli with wonton wrappers is a convenient and delicious alternative to traditional pasta dough. Here are some tips to help you make the most of your wonton wrapper ravioli:

• Choosing Wonton Wrappers: Look for square wonton wrappers, rather than round ones. It’s easier to line up corners and straight edges! 
• Filling: Be careful not to overfill the ravioli – it might seem like a teaspoon isn’t quite enough filling, but if you add more, the ravioli can pop open during the cooking time – not good.
• Sealing: To seal the ravioli, lightly moisten the edges of the wonton wrapper. A pastry brush and water will do the trick, or you could use egg wash if you’d rather. If you don’t have a pastry brush, you can use your fingertip. 
• Cover the Wonton Wrappers: If you’ve ever made wontons or dumplings, you’ll already know this tip – make sure to cover the wrappers with a damp kitchen towel or paper towel while you work. That way, they won’t dry out.

Tempting Side Dishes

This light, fresh dish is perfect to serve for a pasta course before the main course, if you’re planning on a big meal. For a more simple dinner, you can serve the ravioli with a side dish or two, like these:

• A Summery Salad: This Cantaloupe and Cucumber Salad is perfectly balanced, with the crunch of toasted pine nuts, the saltiness of feta, and a simple homemade dressing with red onion and honey.
• A Simple Soup: Any light, creamy soup would make a fantastic pairing here. Everyone loves potatoes and peas together, so this Light Potato Cheese Soup would be a great choice!
• Tomato Confit: While the herb-butter sauce is all you need to make a perfect dinner, adding some Tomato Confit to spoon over each serving would add a whole new dimension of deliciousness.

How to Store and Reheat the Leftovers

While wonton ravioli are best serve fresh, you don’t have to toss the leftovers! To store and reheat them, just follow these simple steps:

Storing: Cool the ravioli down, and then place them on a plate covered with plastic wrap, or in an airtight container. Refrigerate for up to 2 days. 

Reheating: You can reheat the ravioli in a skillet of simmering water, or in additional butter sauce. Be sure to use gentle heat and handle with care, because they tear easily.

Freezing and Make-Ahead Guidelines

To freeze these cheese ravioli (cooked or uncooked) just arrange them in a single layer on a parchment-lined baking sheet, and place them in the freezer until they’re completely frozen. At that point, transfer them to a freezer-safe bag or airtight container, and store for up to one month. Cook directly from frozen in gently boiling, salted water, for 2 – 4 minutes.

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Cheese Ravioli with Peas and Butter Sauce

Make your own homemade ravioli at home in minutes! This Cheese Ravioli with Peas and Butter Sauce will soon become one of your family's favorite recipes. This recipe makes several batches that you can freeze and pull out as needed.

Course Dinner

Cuisine American

Keyword cheese ravioli, homemade ravioli, ravioli

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 45 ravioli

Author Amy Stafford

Ingredients

• 2 cups of frozen peas thawed
• 2 cups grated Parmesan Cheese
• 1/2 cup Part Skim Ricotta
• 1 egg
• salt and pepper
• Package of Wonton Wrappers
• 4 tablespoons unsalted butter
• 8 sage leaves slivered
• 8 basil leaves slivered

Instructions

• Place peas in food processor and quickly chop.
• Add cheese, ricotta and egg and puree until blended well. Add salt and pepper to taste and stir.
• Line baking sheet with parchment paper and lightly flour. Have additional sheets ready to the side.
• Lay wonton wrappers out on a lightly floured surface and place 1 teaspoon of pea mixture off center on each wonton wrapper. Using a pastry brush lightly coat the edge of the wonton wrapper and fold over pea mixture to make a triangle, press to seal and lay on baking sheet.
• Continue on until baking sheet is full, making sure not to touch ravioli, lay the second sheet of parchment on top of ravioli and continue until you have run out of wrappers or pea mixture.
• If not cooking right away, place the baking sheet in the freezer.
• Freeze for a few hours before cooking, after ravioli are frozen, place enough in a freezer bag to pull out later for dinner. I usually get 3 bags full of ravioli.
• When you decide you are ready to cook these guys. Bring a pot of water to boil, in the meantime add butter to skillet with sage over low heat and allow butter to bubble and lightly brown.
• When water is boiling add salt and remove ravioli from freezer add immediately to boiling water, do not over crowd the pan, using medium size stockpot I can usually get in around 10 ravioli at a time. Ravioli should be finished in about 4-5 minutes.
• Throw cooked ravioli in the butter sauce toss to coat, plate sprinkle basil on top and serve!

More Easy Pasta Dishes

• Easy Lasagna Recipe
• Ricotta Dumplings with Vodka Marinara Sauce
• Garden Minestrone

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

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

Healthy Beef and Broccoli Recipe

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

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

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

Why You’ll Love This Paleo Beef and Broccoli

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

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

What You’ll Need

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

For the Beef

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

Making the Sauce

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

For the Broccoli

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

Topping Ideas

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

How to Make Healthy Beef and Broccoli

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

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

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

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

Tips for Success

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

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

What to Serve with Paleo Beef and Broccoli

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

How to Store & Reheat Leftovers

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

More Easy Beef Recipes

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

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Beef and Broccoli Recipe

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

Course Dinner, Lunch

Cuisine American, Asian

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

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Steak Marinade:

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

Garlic Sauce:

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

Broccoli:

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

Topping:

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

Instructions

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

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

This refreshing shirazi salad with a lemon-olive oil vinaigrette is an herby Middle Eastern party in a bowl. It’s ready in 15 minutes, packed with crunchy veggies, and goes from side dish to appetizer with the help of crispy pita chips.

The Best Shirazi Salad Recipe

If you usually struggle with eating all your veggies, this crunchy shirazi salad is a game-changer for you. It’s chopped into little pieces so you can eat it by the spoonful or push it onto a pita chip for a light appetizer. The combination of cucumbers, sweet tomatoes, and spicy red onions is simply perfect. Tossed with fresh herbs like parsley, cilantro, and dill, there’s a beautiful balance of flavors with the mint being the wow-factor of it all. Drizzled with a simple tangy vinaigrette, you’ll definitely be setting the main dishes aside for another serving of this refreshing shirazi salad.

Why You’ll Love This Easy Salad

This shirazi salad recipe is proof that salads don’t have to be boring or complicated.

• Quick. Everyone has time for a 15-minute salad!
• Refreshing. Juicy cucumbers, fresh herbs, and lots of lime juice make this a refreshing side dish you can serve with all your meals.
• Authentic. The ingredient list is exactly like the one you’d find at a traditional Persian restaurant.
• Light. It’s all veggies! It’s so good you won’t feel like you’re eating salad at all.

What is Shirazi Salad?

Shirazi salad is a traditional Persian side dish. It’s made with finely chopped cucumbers, tomatoes, and red onions. For herbiness, lots of parsley, cilantro, and dill are added too. Its signature herb for a refreshing bite, however, is dried mint. The simple salad is seasoned with olive oil and lime juice. It’s served with lunch or dinner alongside Mediterranean or Middle-Eastern mains.

Recipe Ingredients

The fresher the veggies and herbs, the better your salad will be. Scroll to the recipe card at the bottom of the post for exact amounts.

• Persian cucumbers – Regular cucumbers are a great swap.
• Red onion – Yellow onion works too.
• Parsley – The leaves should be bright green and fresh. Stay away from yellowing and wilted parsley leaves.
• Cilantro – Use the leaves, not the stems.
• Dill – If using dried, reduce the amount by half.
• Dried mint – You can swap it for 1-2 finely chopped fresh mint leaves.
• Tomatoes – I prefer Roma, but heirloom tomatoes work too.
• Lime juice – Feel free to use lemon juice.
• Olive oil – Extra-virgin is best. You can also use avocado oil.
• Salt – Fine sea salt is great here.
• Black pepper – Make sure it’s freshly ground.

How to Make Shirazi Salad

If you’re not serving the salad right away, hold the vinaigrette and lime juice until right before dinner to keep the veggies crunchy. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Dice the cucumbers. Peel the cucumbers in alternating stripes and cut off the ends. Dice the cucumbers into ¼” squares. If you’re using regular-sized ones, you must remove the seeds.
• Mix the veggies. Place the onions and fresh herbs in a large bowl. Mix in the diced cucumbers.
• Prep the tomatoes. Remove the seeds from the tomatoes and dice them into 1/4″ pieces. Add them to the veggie mixture along with the dried mint. Mix well.

• Make the vinaigrette. Whisk the lime juice, olive oil, salt, and pepper until well combined. Set it aside.
• Adjust the seasoning. Pour half of the vinaigrette into the salad. Stir well and season with more salt, pepper, and lime juice to taste. Feel free to add more vinaigrette.
• Serve. Refrigerate the salad until ready to serve or enjoy it at room temperature. Enjoy!

Tips & Variations

Cut the veggies into even pieces and chill the salad in advance to make sure your shirazi salad turns out absolutely perfect.

• Add spices. Mixing 1/4-1/2 teaspoon of sumac or zaatar into the salad can increase its Middle-Eastern vibes. Sumac is slightly tangy while zaatar is smokey and earthy.
• Even cuts. Dice the veggies evenly so that the salad is super crunchy and absorbs the flavors well, otherwise some pieces will be under-seasoned.
• Chill it. Place the bowl in the fridge for at least 30 minutes before serving so that the herby flavors and lime juice can come together.
• Use more veggies. As long as you dice them into the same size, bell peppers can add more crunch to the salad.
• Make it spicy. Add red pepper flakes, Aleppo pepper, cayenne pepper, or chili oil to taste for a bit of heat.

What Goes with Shirazi Salad?

This tangy shirazi salad is a great appetizer when served with pita chips. It’s also a wonderful side if paired with Mediterranean or Middle-Eastern recipes. For fish ideas, try it with my Lemon Rosemary Steamed Salmon or Baked Cod. For chicken, go for my Greek Chicken Skillet or Chicken on a Stick. If you’re craving pork or steak, then serve it with my Stuffed Baked Steak or Balsamic Roasted Pork Chops.

Proper Storage

Refrigerate the leftovers in an airtight container for up to 3 days. Keep it away from direct heat and sunlight when on the counter for serving. Enjoy it straight out of the fridge or at room temperature.

More Easy Salad Recipes

• Easy Tomato Burrata Salad
• Watermelon Cucumber Salad with Feta and Mint
• Spring Mix Salad with Champagne Dressing
• Lemon Quinoa Salad Recipe
• Beet Salad with Goat Cheese and Pistachios

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Shirazi Salad

This quick shirazi salad with cucumbers, tomatoes, red onions, and a light vinaigrette is a refreshing Middle Eastern side you'll love. 

Course Salad, Side, Side Dish

Cuisine Iranian, Persian

Keyword salad shirazi, Shirazi salad, Shirazi salad recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Ingredients

• 3 to 4 Persian cucumbers about ¾ pound or 1 large cucumber
• ½ of a red onion diced
• 2 tablespoons EACH of finely chopped fresh parsley cilantro, and dill
• 1 teaspoon dried mint
• 2 to 3 medium tomatoes about 1 pound I used Roma
• ¼ cup freshly squeezed lime juice from about 2 limes, plus more as needed
• 3 tablespoons extra-virgin olive oil
• Fine sea salt and freshly ground black pepper

Instructions

• Remove alternating stripes of peel on cucumbers and trim ends.
• Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs.
• Using a spoon or your fingers break up any large pieces.
• Remove tomato cores and dice into ¼-inch pieces, toss with cucumbers and onion mix.
• Add herbs and dried mint. Toss to combine.
• In a small bowl, make the vinaigrette by whisking together ¼ cup lime juice, extra virgin olive oil, ¾ teaspoon salt and ¼ teaspoon pepper.
• Just before serving, add ½ vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed and additional vinaigrette.
• Serve at room temperature or slightly chilled.

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

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

The Best Pignoli Cookies, Perfect for Christmas!

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

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

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

Why You’ll Love These Classic Italian Pignoli Cookies

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

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

What You’ll Need

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

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

Are Pignoli Nuts the Same as Pine Nuts?

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

How to Make Pignoli Cookies

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

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

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

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

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

Why Do My Pignoli Cookies Come Out Flat?

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

Baker’s Notes

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

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

How to Store Pignoli Cookies

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

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

Can I Freeze These?

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

More Beautiful Cookie Recipes

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

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Italian Pignoli Cookies

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

Course Cookie, Dessert

Cuisine Italian

Keyword Italian christmas cookies, Pignoli, pignoli cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 cookies

Author Amy

Equipment

• Baking Sheet

Ingredients

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

Instructions

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

Notes

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

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

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

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

The Best Salted Caramels with a Touch of Spirits!

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

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

What Makes These Whiskey Salted Caramels So Good?

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

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

The Ingredients You’ll Need

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

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

How to Make Whiskey Salted Caramels

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

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

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

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

Tips for Success

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

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

How Long Does Salted Caramel Last For?

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

Do Whiskey Salted Caramels Freeze Well?

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

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Whiskey Salted Caramels

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

Course Dessert

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 64

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

Ingredients

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

Instructions

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

Notes

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

More Fall Sweets

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

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

This 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

Stuffed Chicken Breasts are my favorite way to serve chicken, because you get so much flavor in every bite. With goat cheese, basil, and white wine mushroom sauce, this dish sounds fancy, but it’s actually very easy to make!

Healthy Stuffed Chicken Breasts with Crispy Gluten-Free Breading!

Do you like crispy chicken? Me too. What about buttery, sauteed mushrooms? Me too! This recipe is the perfect combination of crisp, breaded chicken, tender sauteed mushrooms, and smooth, savory sauce – it’s basically the best meal ever. An irresistibly creamy goat cheese filling makes it even more mouthwatering, and guess what? Even with all of these “fancy” elements, this is still an easy recipe that even an inexperienced cook can make.

Stuffed chicken breasts have a very restaurant-worthy, gourmet feel to them, so I like to make them for occasions like birthdays or date nights. They also make a feel-good, elevated meal for a Sunday evening, when you have a little time to make something more special than usual. Let’s get into the recipe!

Ingredients

This fresh, flavorful recipe is full of my favorite things! I’m sure you’re going to love this combination of tangy goat cheese, juicy chicken, savory green onions, and crunchy breading. Here’s what you’ll need to make it.

For the Stuffed Chicken

• Chicken Breasts: Boneless, skinless chicken breasts. 
• Goat Cheese: Fresh goat cheese – plain, not flavored.
• Green Onions: Thinly slice the green onions.
• Basil: Shred or chop a few fresh basil leaves.
• Salt and Pepper
• Eggs: A couple of large, whole eggs bind the filling mixture together.
• Breadcrumbs: To keep things gluten-free, use your favorite gluten-free Italian-style breadcrumbs.
• Butter: Unsalted butter, sliced into pats.

For the Mushroom Sauce

• Butter: Divide the unsalted butter in half. You will use half for cooking the mushrooms, and whisk the other half into the cooked sauce to make it velvety.
• Mushrooms: Any sliced mushrooms will work. I like to use baby portobello mushrooms –  they are easy to find in most grocery stores.
• Wine: White wine. You don’t have to use anything expensive, but avoid “cooking wines.” They are usually salted or treated with other preservatives, and won’t have a very good flavor. If you don’t want to use wine, you can use chicken broth, or water mixed with apple cider vinegar to make a tangy, wine-like substitute.
• Chicken Broth: Homemade, store-bought, bone broth, etc.
• Salt and Pepper

How to Make Stuffed Chicken Breasts

Making stuffed chicken breasts is surprisingly easy to do. Even if you have never made a dinner like this before, you can definitely pull it off! Here are the steps.

• Get Ready to Bake. To get started, you will need to preheat your oven to 350°F. Cut some kitchen twine into long strips for tying up the stuffed chicken once it’s ready. Then stir up the filling by mixing the cheese, onion, and basil with half a cup of the bread crumbs and one of the eggs. Add a bit of salt and pepper, and set this mixture aside.
• Flatten the Chicken Breasts. Place the chicken breasts between two sheets of wax paper or parchment on a cutting board and pound them to flatten them out. You want the breasts to be about ¼ inch thick. This doesn’t have to be precise – you just want an even, consistent thickness. I use a meat mallet, but if you don’t have one, a frying pan or saucepan will work.

• Stuff the Chicken. Place a large spoonful of filling on each breast, in a line towards the top. Roll them up and secure with kitchen twine. If you don’t have twine, you can use toothpicks.

• Bread the Chicken. Beat the second egg, and pour it on a small rimmed plate. Place the remaining bread crumbs on another rimmed plate. Set both of these plates next to your baking sheet (I like my baking sheet lined with foil or parchment for easy cleanup). Coat the stuffed chicken in egg first, and then in breadcrumbs, and place on the baking sheet.

• Bake! Top each breast with a slice of butter, and bake in the oven for 35 – 40 minutes. Once the chicken is baked, take it out of the oven and let it cool for about 5 minutes.

• Make the Sauce. When the chicken is almost ready, start making the sauce. Melt a few tablespoons of butter in a saute pan over medium heat, and cook the mushrooms in the butter for about 7 minutes. Then add the wine, cook for 2 – 3 minutes, and pour in the stock. Simmer this mixture until it reduces by half (another 7 minutes or so), and take it off the heat. Finally, whisk in the rest of the butter a tablespoon at a time to make a smooth, creamy sauce.

• Serve. To serve, use a sharp knife or clean kitchen shears to cut the string from each chicken breast. Slice to reveal the filling, and serve with mushroom sauce.

What’s the Best Way to Stuff Chicken Breast?

My favorite way to stuff a chicken breast is the technique you see here. I find that pounding the chicken thin creates an evenly-cooked, juicy result. However, you can also choose to stuff your chicken breast using one of these methods:

• Hasselback: Make hasselback chicken by cutting thin slices across the top of the chicken, starting from the pointed end of the breast and working your way up to the rounded end. Don’t cut all the way through to the cutting board – you want the breast to stay together in one piece. Spoon and press filling into all of the slices you made, allowing it to overflow a little on top.
• Pocket: To make a very simple stuffed chicken breast, just make a pocket and stuff the filling inside. Cut a slit in the side of each chicken breast, and then stuff filling in the “pocket” created by cutting a slit. Next, close the chicken breast back up with kitchen twine, toothpicks, or skewers. 

Is It Better to Bake Chicken Covered or Uncovered?

So should you bake chicken uncovered, or cover it with foil? That depends on what you’re trying to do. For a dish where the chicken is cooked low and slow in liquid, you should definitely cover the pot or baking dish. But for this recipe, we’re aiming for a crispy coating. That calls for baking the chicken uncovered.

Tips for Success

Need some recipe tips? I’ve got you covered! These helpful hints will tell you all you need to know about making this gorgeous main course.

• Goat Cheese: You can play around with the cheese to make slightly different versions of this recipe. Cream cheese, mozzarella, feta crumbles, and even a little blue cheese can all make good additions and/or substitutions. If you do use a strongly flavored cheese like blue cheese, make sure to combine it with a milder cheese like cream cheese.
• Vegetables: Many stuffed chicken recipes call for spinach or other veggies, and you can definitely add those here if you like. I keep mine simple with green onions, but finely chopped artichoke hearts, spinach, or asparagus would also be great.
• Mushroom Sauce: The buttery mushroom and wine sauce is a mouthwatering part of this recipe, but you could also serve this with red sauce, hollandaise, or any other sauce that you love.
• Butter: If you would like to cut down on the butter used in this recipe, just leave out the pat of butter on each chicken breast, and use two tablespoons of butter and two tablespoons of olive oil in the pan when you saute your mushrooms.

Yummy Sides

Stuffed chicken breasts are great with any side dish! This is a very versatile dish that works with many flavor profiles. Make your tried-and-true favorites, or try one of these easy recipes:

• Brussels Sprouts: These are easy to make, and you can do so many different flavor combinations with them! One that I’ve been loving lately is this recipe for Crispy Brussels Sprouts with Bacon. It’s a smoky, savory side dish that goes with everything.
• Succotash: Spicy Corn Succotash is a creamy, satisfying dish made with fresh corn, coconut milk, a little bit of bacon, shallots, and garlic. 
• Salad: Feed your body right with some fresh, raw veggies! Any salad is great with stuffed chicken breasts, but this Tomato Cucumber Salad is especially colorful and tasty.

How to Store and Reheat Leftovers

Any leftover chicken and sauce should be stored in an airtight container in the fridge. It will keep for 3 – 4 days. Reheat in the oven at 350°F until the chicken and filling are fully heated through.

Can I Make This in Advance?

Absolutely! You can assemble the stuffed chicken breasts just as the recipe says, but instead of baking them, place them in a greased baking dish and cover them tightly with plastic wrap, followed by foil (I recommend wrapping your entire dish in foil, not just the top). Defrost overnight in your refrigerator before unwrapping and baking. You may have to increase the baking time slightly. While the chicken bakes, make the sauce, and dinner is done!

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Best Stuffed Chicken Breasts

Stuffed Chicken Breast are my favorite way to serve chicken because you get so much flavor in every bite. Chicken filled with goat cheese, onion, basil and then cooked in a delicious white wine mushroom sauce sounds fancy, but is easy and ensures moist chicken every time.

Course Dinner

Cuisine American

Keyword baked stuffed chicken breasts, gluten free meals, recipe stuffed chicken breasts

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Author Amy Stafford

Ingredients

CHICKEN:

• 6 boneless skinless chicken breasts
• 4 oz fresh goat cheese
• 2 green onions thinly sliced
• 3-4 basil leaves shredded
• salt and pepper to taste
• 2 eggs
• 1 cup Italian-style breadcrumbs gluten free
• 2 tablespoons unsalted melted butter sliced

SAUCE:

• 1 stick of unsalted butter divided in half
• 12 ounces baby portabello mushrooms sliced
• 1/4 cup white wine
• 1 cup chicken broth
• salt and pepper to taste

Instructions

• Preheat oven to 350°F.
• Combine the goat cheese, green onion, basil, 1/2 cup breadcrumbs, one whisked egg, salt, and pepper in a bowl. Stir to mix. Set aside.
• Cut kitchen twine into 6 strips long enough to tie around the chicken breasts.
• Pound chicken breasts between two sheets of wax paper placed on a cutting board. You want the breasts to be about 1/4" thick. This doesn't have to be precise, you just want an even, consistent thickness when done. (I use a meat mallet or if you don't have one try a frying pan to pound your breasts.)
• Place a large spoonful of filling across the pounded chicken, close to the top. Roll the chicken up and secure with twine. (If you don't have kitchen twine, use toothpicks to secure.)
• Beat the second egg and place on rimmed plate. Pour remaining bread crumbs on another rimmed plate. Place both plates next to a baking sheet lined with foil.
• Place stuffed chicken breasts one at a time in egg to coat. Next, roll in crumbs to coat. Repeat with remaining chicken breasts and place on baking sheet.
• Top each breast with a slice of butter.
• Bake for 35 – 40 minutes. Remove from oven and allow to cool to touch, about 5 minutes.
• Meanwhile melt 1/2 stick of butter in sauté pan over medium heat and add mushrooms, cook stirring occasionally about 6 – 7 minutes.
• Add wine and stir. Allow to cook for 3 minutes, and then add broth.
• Allow liquid to reduce by half. This should take another 6-7 minutes.
• Remove pan from heat and add remaining butter one tablespoon at a time, stirring each tablespoon until combined.
• Cut twine and remove from chicken. Slice and serve topped with mushrooms.

Notes

• Goat Cheese: You can play around with the cheese to make slightly different versions of this recipe. Cream cheese, mozzarella, feta crumbles, and even a little blue cheese can all make good additions and/or substitutions. If you do use a strongly flavored cheese like blue cheese, make sure to combine it with a milder cheese like cream cheese.

• Vegetables: Many stuffed chicken recipes call for spinach or other veggies, and you can definitely add those here if you like. I keep mine simple with green onions, but finely chopped artichoke hearts, spinach, or asparagus would also be great.
• Mushroom Sauce: The buttery mushroom and wine sauce is a mouthwatering part of this recipe, but you could also serve this with red sauce, hollandaise, or any other sauce that you love.
• Butter: If you would like to cut down on the butter used in this recipe, just leave out the pat of butter on each chicken breast, and use two tablespoons of butter and two tablespoons of olive oil in the pan when you saute your mushrooms.

More Healthy Chicken Recipes

• Paleo Buffalo Chicken Nuggets
• Lemony Chicken Orzo Soup
• Healthy Chicken Nachos

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