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Ingredients

1 c. apple sauce

1 c. spinach lightly packed

1 ripe banana

¼ c. almond meal

4 tbs. sugar

3 tbs. coconut oil

1.5 c. flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ c. shredded carrots

Cooking spray

Instructions

Preheat oven to 350F

In a blender, combine apple sauce, spinach, banana, almond meal, sugar, and coconut oil. Blend until smooth.

In a large bowl, mix flour, baking powder, baking soda, salt

Mix green mixture into flour mixture until well combined, making sure not to overmix. Add in shredded carrots

Grease a muffin pan, or use silicone liners and prepare pan.  Bake  for 15-17 minutes, or until toothpick comes out clean

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A family favorite! -Novak

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These are gluten-free, but you would never know it. They are relatively low-sugar, until I start piling the whipped cream on top. Enjoy! ---Davis

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I hate being cold and I hate paying excessive prices for my favorite Starbucks peppermint hot chocolate, so I found this healthier version this winter and have been enjoying it!

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This rich and creamy high-protein hot chocolate recipe has over 30 grams of protein! It’s single-serve, healthy, and made with chocolate protein powder in under 5 minutes in a microwave or stovetop.

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5-Minute Yogurt Fruit Dip (Easy & Healthy!)

This quick, easy, and healthy yogurt fruit dip recipe is made without marshmallow or cream cheese. It's flavoured with simple ingredients like lemon zest, vanilla, cinnamon, and maple syrup. A delicious addition to a fruit platter or dessert/appetizer tray!

Course Appetizer, Dessert

CuisineAmerican

Diet Gluten Free, Vegetarian

Keyworddip, greek yogurt

Prep Time5minutes minutes

Cook Time0minutes minutes

Total Time5minutes minutes

Servings4

Calories48kcal

Author Carrie Walder

Ingredients

1 cup plain greek yogurt (I used 2% fat) (benefits of Greek yogurt)

1 tsp vanilla extract

1/2 tsp cinnamon

1 Tbsp maple syrup

1/2 a lemon, zest only

Instructions

Add all ingredients to a bowl. Gently whip the ingredients together with a fork or whisk, until well combined. Feel free to adjust flavours to desired taste.

Serve in a small bowl alongside freshly chopped fruit. See notes for ideas!

Notes

*WHAT FRUITS TO SERVE WITH DIP:

In the summer months, I'd recommend serving this fruit dip with:

sliced nectarines or peaches

whole strawberries

smaller berries, like blueberries or raspberries (serve with toothpicks!)

cut up pineapple chunks

banana slices

halved apricots

In the fall/winter months, you can serve this fruit dip with:

sliced apples

sliced pears

orange slices (I particularly like mandarin or sumo oranges here)

fresh grapes

*TIPS:

You may want to serve this fruit platter with some toothpicks or small forks. This is especially helpful if you're serving fruit dip with smaller fruits, like blueberries or grapes.

Serve the dip in a small bowl and surround it with an assortment of colourful, fresh fruits! I'd recommend choosing at least 3 different kinds/colours of fruits to make things pretty :)

You can wash and prep the fruit in advance. For any fruit that browns easily (e.g. bananas, apples, pears), you may want to cut them right before serving. That said, a squeeze of lemon juice and storing covered in the fridge can help delay the browning process a bit!

*DAIRY-FREE/VEGAN VERSION: For a dairy-free or vegan version of this recipe, simply swap the plain greek yogurt with a dairy-free alternative. There are all sorts of brands available in stores these days!

Nutrition

Calories: 48kcal | Carbohydrates: 6g | Protein: 5g | Fat: 0.2g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 0.1mg

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Chicken: 3-4 lbs boneless, skinless chicken breasts, drizzled with canola oil in a glass dish, then sprinkled them with salt, cumin, and chill powder and pour green tomatillo salsa on and bake it, cover, at 225 degrees, for 2 1/2 - 3 hours, until shreds easily with fork. Shred the chicken in the pan and let it soak up the liquid. You could also do this in a slow cooker or a rotisserie chicken.

Chili:

Chicken and any remaining liquid

2 jalapeno or serrano peppers, diced (I roasted mine first in a hot oven until charred, but you don't have to)

About 1 cup Corn (sprinkled with chili powder and roasted in the oven for about 20 minutes, stirring once, but you don't have to)

1 can green chiles (I used the larger size can)

1 can cannellini beans. drained and rinsed

1 can hominy, drained and rinsed

Tomatillo salsa (1/2ish cup)

Chicken broth, 1-2 boxes, depending on amount of liquid from the chicken

2 limes

Oregano, 1-2 tsp

Cumin, 2 tsp

Salt

Ground white pepper

Cheese (I used 4 cheese Mexican blend, but can use Colby-jack, Monterey jack, or whatever)

Sour cream

Cilantro

Avocado, diced

Lime slices

Mix ingredients (through ground pepper) in a large soup pan and simmer for about 30 minutes. Squeeze fresh lime juice from 1 or 2 limes before serving. Add sour cream and cheese and stir until cheese melts and sour cream is incorporated, or just serve it as a topping. Can also add chopped cilantro and avocado either directly or as garnish.

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Need a healthy snack during the school day.

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I consider myself a bit of an energy ball aficionado. These sweet, no bake treats take minutes to throw together, are filled with good-for-you ingredients, and make for quick, portable breakfasts and snacks. I have made dozens of batches of energy ball recipes over the years, and while I'm constantly looking for fun ways to vary them up, inevitably, they come back to one simple, foolproof formula. Today, I'm sharing that master recipe for Energy Balls, along with all sorts of tasty ways to use it to create different energy ball flavors.

Energy balls are the perfect healthy treat! No bake energy balls are gluten free and perfect for healthy snacks and breakfast on the go! This is the ONLY Energy Ball recipe you'll ever need, plus I've created six easy no bake energy ball flavor ideas!

Types of Energy Balls

Energy balls go by a variety of different names; energy bites, protein balls, power balls, and vegan truffles being but a few.

There are dozens of recipes for energy balls across the web, several of which can be found on a certain website that rhymes with "swell dated."

As much as I love trying different energy ball recipes and techniques, today's basic energy ball recipe is the little black dress of them all.

It's comprised of four basic ingredients.

Primary Ingredients in No Bake Energy Balls

Oats. While you can use other flours, oatmeal is the champion. It's filling, inexpensive, versatile, and gives me the sensation that I'm eating oatmeal cookie dough instead of a healthy snack. YES.

Nut butter. Nut butter, like peanut butter or almond butter, helps bind the balls, adds healthy fats, and makes the energy balls sustaining. It's also delicious.

Sticky liquid sweetener (a.k.a. honey or pure maple syrup). I use honey the most, but maple syrup is a really nice option if you'd like vegan energy balls or are making a recipe like these Pumpkin Energy Balls where the maple syrup's flavor complements the other ingredients.

Mix-ins! This is where the tasty experimentation begins. I like to do a combination of superfood additions, such as flaxseeds and chia seeds, along with ingredients I love purely for their taste, like chocolate, chopped dried fruit, and did I mention chocolate?

Let's start with the oats. One of the questions I receive most often from readers is how I can state that my oatmeal recipes are gluten free, when most oats on the market run the risk of being cross-contaminated with gluten, a real concern for those diagnosed with celiac.

My answer is to look for a brand that is labeled certified gluten free, such as Bob's Red Mill.

Following the oats, we have the binding ingredients: nut butter and honey or maple syrup.

I most often use honey and regular old peanut butter, but if you have a peanut allergy or just prefer a different kind of nut butter, any sort can be used.

If you opt for the drippy "natural" refrigerated nut butter, your batter may be extra sticky. Simply add a few more tablespoons of oats to even it out, and you will be ready to roll.

Next, flaxseeds. Or chia seeds. Or whatever other superfood you bought a giant bag of at Costco on a whim and now need to use up.

You don't need a food processor to make energy balls and no fancy equipment is needed.

Just pile everything into a bowl.

How to Make No Bake Energy Balls

Now that we have our base, we are ready for the good stuff: mix-ins!

While I've tried enough different mix-in combos to open an energy balls food truck, I most often find myself choosing chocolate chips and...whatever else I can find in my pantry.

Energy balls = legit excuse to eat chocolate at all times of day.

I like this math.

If you aren't a big chocolate fan, we can't be friends fear not. I have non-chocolate options for you too!

While there are many other methods to make energy balls that range from soaking and blending dried fruit in the food processor to using assorted grains and nut flours instead of oatmeal, today's master oatmeal energy ball recipe is the one I return to again and again.

It's simple, I always have the ingredients I need to make it on hand, and I only need to wash one bowl at the end.

With the approach of back to school/life craziness at large, this easy energy ball recipe is also the one that I thought was most important to share with you today.

They take just 10 minutes to prep, can last 2 weeks in the refrigerator or in the freezer forever (or until you remember they are in there and immediately eat them), and are endlessly adaptable, so you'll never tire of them.

More Stellar Healthy Energy Ball Recipes

Recommended Tools to Make Energy Balls

I have a short video showing you the energy ball step-by-steps, as well as highlighting a few of my favorite combos.

Once you've worked your way through those, be sure to check out the other energy ball recipes linked above.

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Energy Balls {The Ultimate Guide with 7 Recipes} - WellPlated.com

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I consider myself a bit of an energy ball aficionado. These sweet, no bake treats take minutes to throw together, are filled with good-for-you ingredients, and make for quick, portable breakfasts and snacks. I have made dozens of batches of energy ball recipes over the years, and while I'm constantly looking for fun ways to vary them up, inevitably, they come back to one simple, foolproof formula.

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Sausage, sweet potato, broccoli, and bell peppers seasoned with olive oil, garlic, Italian seasoning and roasted to perfection. This quick 20-minute meal is a low-carb, healthy and packed full of flavor dinner option that is also great for meal-prep too!
Sheet pan dishes have become my favorite and most exclusive way to cook most meat and veggies. They're quick, easy, healthy and best of all, they're effortless. Just one pan and no dishes to clean? I'm in!

In the past few years, I've shared many easy sheet pan recipes and this one is another favorite of mine. It's very similar to the popular 15-minute chicken and veggies dish but instead of chicken, we're switching things up a bit and opting in for sausage.

I used smoked turkey sausage for this recipe. It can be found in the fridge aisle at your local supermarket and it usually comes either fully or partially cooked, but it will depend on the brand. Overall, any sausage should work for this recipe.

To being, chop all the veggies into small cubes. I used sweet potato, broccoli, and bell pepper. Asparagus, brussels sprouts, zucchini, onion, or baby carrots.

Next, slice the sausage into small 1" rounds and combine the veggies and sausage in a large baking sheet along with olive oil, garlic, Italian seasoning and salt & pepper. To switch things up, you can always use either taco, cajun or your favorite spice blend place of the Italian seasoning.

Slice the sausage into 1'' rounds. Dice the sweet potatoes into small 1/2'' cubes.

Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend. Seasoning with salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices.

Bake for 20 minutes, flipping halfway. Enjoy with rice, quinoa, in sandwiches or as is for weight loss!

Other veggies that are also great in this dish include zucchini, asparagus, green beans, brussels sprouts, grape tomatoes, onion, and carrots.

This post may contain affiliate links, which help keep the content free. Full Disclosure policy can be found here.

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Healthy 20 Minute Sheet Pan Sausage and Veggies

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Sausage, sweet potato, broccoli, and bell peppers seasoned with olive oil, garlic, Italian seasoning and roasted to perfection. This quick 20-minute meal is a low-carb, healthy and packed full of flavor dinner option that is also great for meal-prep too! Sheet pan dishes have become my favorite and most exclusive way to cook most meat and veggies.

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Anderson: Potsticker Soup with mushrooms and bok choy

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Anderson: Potsticker Soup with mushrooms and bok choy

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Potsticker Soup with Mushrooms & Bok Choy

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Cozy potsticker soup with mushrooms, bok choy, and ginger-garlic broth. A quick, hearty meal for chilly nights!

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Willson: 20-minute Spicy Cauliflower Rice With Ground Turkey

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Willson: 20-minute Spicy Cauliflower Rice With Ground Turkey

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20-Minute Spicy Cauliflower Rice With Ground Turkey

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4.9 Stars (205 Reviews)

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A super easy spicy cauliflower rice recipe with ground turkey, spices and vegetables. Delicious, simple healthy dinner idea that you'll want to make again and again and again!

Prep Time7 minutes

Cook Time13 minutes

Total Time20 minutes

Ingredients

6oz/180g ground turkey

3 cups cauliflower rice (about 1 small head)

1 carrot, chopped

1/2 red bell pepper, chopped

½ tsp turmeric

2 tsp paprika

1 tsp cumin

1 tbsp pickled Jalapenos

½ tsp black pepper

1 tsp crushed red pepper flakes

½ tsp coriander

2 tbsp olive oil

4 cloves garlic, minced

salt

optional: freshly chopped herbs like cilantro or parsley

Instructions

1. Cook the turkey with some water (about ⅓ cup) in a pan at medium-high, keep it covered and cook for 4-5 minutes.

2. Add in the spices: turmeric, crushed red pepper flakes, black pepper, coriander, cumin, 1 tsp of paprika and one garlic clove. Stir uncovered for 2-3 minutes or until any extra water has evaporated.

3. Reduce heat to medium and stir in the carrot and bell pepper. Add the cauliflower rice, 1 tbsp olive oil, the other tsp paprika, some salt and stir. Then cover and cook for 3-4 minutes for the flavors to combine.

4. Take the lid off and stir in the other garlic cloves, jalapeno and another tbsp olive oil. Stir like this for 2 more minutes and then serve!

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For healthy meals throughout the week, these chili-lime chicken bowls are packed with flavor. Learn how to make healthier burrito bowls at home.

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We love this meal! It's so nice it's one pan and you get your veggie servings in too. Can make a lot or a little so it's easy to double. ~Duncan

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This One Pan Balsamic Chicken recipe makes an easy dinner solution when you’re running low on time. Pair this with your favorite pasta or rice.

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Family-Friendly Dinner for days... unless you have teen boys.

We meal prep and freeze the veggies in bulk so it's just grab and go for 1/2 the prep time. Typically I'll insta-pot some shredded chicken so that's prepped ahead of time too.

That way it's just a matter of tossing the veggies in the skillet to follow steps 2-7 and pop it in the oven. You can reduce the amount of butter but I mostly just focus on how much salt I'm adding to the meal because this makes 8 servings so 5TBS spread over 8 servings is not where it deviates from healthy.

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Making these this weekend for grab and go breakfast for the family for the week. We swap wheat germ for flaxseed and and sunflower seeds. A favorite each month!

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This post may contain affiliate links. Please read my disclosure policy.
This No-Bake Energy Bites recipe is easy to make, full of feel-good ingredients, and irresistibly delicious!
Friends, have you tried this no bake energy bites recipe? ♡

It's one of my all-time favorite recipes here on the blog, and one that I've personally made about a zillion times since I first published it here eight years ago.

I love these little energy bites because they are easy to make with simply pantry ingredients that I almost always have on hand. They are super easy to mix up and roll into cute little energy balls. (Or if you would like to save time, you can press the mixture into a parchment-covered baking dish, and then cut them into energy bars.) They are the perfect make-ahead recipe to keep on hand for healthy snacking or breakfasts. And most importantly, they are just irresistibly good.

Over the years, thousands of our readers have made and loved this classic energy bites recipe too. So I wholeheartedly recommend giving it a try!

No Bake Energy Bites Recipe | 1-Minute Video

No Bake Energy Bites Ingredients:

To make this no bake energy bites recipe, you will need the following ingredients:

Old-fashioned oats: Also called rolled oats - these will serve as the base ingredient for our energy bites.

Shredded coconut: Which I highly recommend toasting - either briefly in the oven or in a sauté pan - before adding to the energy bites. (Just be sure that they have cooled before adding in the chocolate chips, or the chocolate may heat and turn a bit melty.)

Creamy peanut butter: I have used both traditional creamy peanut butter and natural creamy peanut butter in this recipe, and both work!

Ground flaxseed: To add some extra protein, fiber and omega-3s to our energy bites.

Semisweet chocolate chips: I photographed this recipe with standard-sized semisweet chips, but mini semisweet chips mix in easier.

Honey: To add some natural sweetness and also help to bind the energy balls together.

Vanilla extract: For a touch of extra flavor.

Chia seeds (optional): Feel free to skip the chia seeds, if you do not have any on hand. But I love adding in a tablespoon or so when I do!

How To Make Energy Balls:

To make these energy bites, simply...

1. Stir everything together. Stir all ingredients together in a large mixing bowl until thoroughly combined.

2. Chill. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled.*

3. Roll into balls. Roll into mixture into 1-inch balls.

4. Serve. Then enjoy immediately! Or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

If you have trouble getting the energy balls to hold together, I recommend adding in more peanut butter to make the mixture a bit more sticky. Or if you would rather, you can also just press the mixture into a square baking dish to make flat energy bars instead of round energy balls.

Possible Energy Bites Variations:

There are all sorts of ways that you can customize this energy bites recipe, so feel free to get creative! For example, you are welcome to...

Make energy bars: Press the mixture firmly into a parchment-lined 8×8-inch baking pan, chill, and then slice into energy bars (instead of rolling the mixture into energy balls).

Use a different nut or seed butter: Use almond butter, cashew butter, sunflower seed butter, or any other nut/seed butters that you prefer in place of peanut butter.

Omit the coconut: I've heard from many of you over the years who don't love coconut. If that's the case, no prob, just omit the coconut and add in an extra shake of oats instead.

Add spices: If you would like to give these energy bites some extra flavor, feel free to add in a few pinches of ground cinnamon or some pumpkin pie spice.

More Healthy Snack Recipes:

Looking for more healthy snack inspiration? Here are a few of my favorite snack recipes!
Print

No Bake Energy Bites

Prep Time: 20 mins

Cook Time: 0 mins

Total Time: 20 mins

Yield: 20-25 energy bites 1x

Old-Fashioned Oats

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The BEST No Bake Energy Bites recipe! Easy to make, perfect as a healthy snack or breakfast, and SO irresistibly delicious.

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Ingredients:

1 banana

1 egg

1/2 cup oats

1 splash of vanilla

1 pinch of cinnamon

Directions:

Combine in a blender

Cook in coconut oil (I used butter)

*Add berries/chocolate chips after blending to make it boujee ;)

~Williams

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Maybe not 100% healthy, but these are so yummy!!

-Lachelle

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Chocolate Chip Zucchini Muffins Recipe

We have an ABUNDANCE of Zucchini growing in our garden right now and I've been trying new Zucchini Recipes trying to get creative and this Chocolate Chip Zucchini Muffins Recipe is one of my favorites!

These are easy to make ahead at night and have ready to go in the morning! Plus, my kids love them and we aren't eating Zucchini EVERY Night for dinner :) These also freeze really well if you want to make them up now while you're garden is in full swing and pull them out in a few months for Back to School!

This recipe uses Fresh Zucchini. You will need to grate it using a cheese grater or other slicing/shredding device.

Amazon sells these Stainless Steel Graters for just under $8 + They ship free if you have an Amazon Prime Membership! These work great!

Another thing I love about this recipe is that I almost always have everything I need on hand. I used Mini Chocolate Chips because that's what I had ready to go, but you could use any type of Chocolate Chips or leave those out if you want to have a lower fat version of these muffins :)

Chocolate Chip Zucchini Muffins Recipe

Make sure you check out our Saving Money Blog and also our How to Coupon Page for more tips, tricks and videos on saving money and using coupons.

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We have an ABUNDANCE of Zucchini growing in our garden right now and I've been trying new Zucchini Recipes trying to get creative and this Chocolate Chip Zucchini Muffins Recipe is one of my favorites! These are easy to make ahead at night and have ready to go in the morning!

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This is super yummy. Doreen is our retired ELL teacher.

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Grape Almond Chicken SaladDoreen Nelson (1)

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Energy Bites from the cookbook "How Not To Die"!

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Energy Bites from the cookbook "How Not To Die"!

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Funny title for this cookbook but full of awesome recipes, including this one! -Bridget Baldwin

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As a commuter who is constantly on the go, having a healthy breakfast is a necessity for getting through crazy days. I'm a vegan, so finding a healthy, filling, on-the-go breakfast is an absolute necessity. I resorted to granola bars for a while, but since granola bars have plastic packaging, I stopped purchasing them.

Then, I discovered How Not To Die Cookbook, AKA my bible; the cookbook features a recipe for Superfood Breakfast Bites. After trying them (and making them every week since buying the book), I can guarantee these delicious bites are exactly what you need to start the day. (P.S. They're vegan!

Superfood Breakfast Bites

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings:24

Easy

Ingredients

3/4 pitted dates soaked in hot water for 20 minutes then drained

3/4 cup raw walnuts pecans or cashews I used cashews!

3/4 cup dried cranberries apricots apple slices or other dried chopped fruit I used cranberries!

1/4 cup sunflower seeds

2 tablespoons goji berries or barberries I used goji!

2 tablespoons chia seeds or hulled hemp seeds I used chia seeds!

2 tablespoons ground flaxseeds I use flax seeds and they work just as well

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Melissa Cannarozzo

Step 1

In a food processor, combine the drained dates with the nuts and sunflower seeds until they're combined and finely grounded.

Melissa Cannarozzo

Step 2

Add the remaining ingredients. I add the chia, flax, and dried fruit in parts so it blends better. The texture should be very sticky. If you notice the mixture is too dry then add 1 tablespoon of water. If the mixture is too wet then add more flax and chia.

Melissa Cannarozzo

Step 3

Use a tablespoon to scoop the mixture into your hands, then roll it into a little ball. Continue doing this until you are out of mixture. Store in the fridge for at least 1 hour to chill and firm. Store in the fridge.

Melissa Cannarozzo

These energy bites are delicious and are SO good for you. Eating a healthy breakfast really molds your energy levels throughout the day. I recommend this recipe to anyone who lives a busy lifestyle and wants to be more health-conscious. Enjoy!

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Make these energy bites for a healthy start to your day.

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As a commuter who is constantly on the go, having a healthy breakfast is a necessity for getting through crazy days. I'm a vegan, so finding a healthy, filling, on-the-go breakfast is an absolute necessity. I resorted to granola bars for a while, but since granola bars have plastic packaging, I stopped purchasing them.

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Delicious, easy and perfect for meal preps!
Rachel Miller

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All of the delicious flavors of your favorite fried Chinese restaurant appetizer come together in a lighter, faster, one skillet meal! This "Egg Roll in a Bowl" is a quick and healthy dinner that's ready in about 20 minutes!

How To Make Egg Roll in a Bowl | 1-Minute Video

It's like an egg roll without the wrapper!

I honestly can't take credit for this genius idea, since I've seen it plastered all over the internet in recent years. After a craving for Chinese food hit me like a ton of bricks (do you ever get those?!), I decided that it was time to get in the kitchen and create my own Egg Roll in a Bowl!

This Asian-inspired supper has all of the flavors that you love without any of the deep fat frying. It's just a big, beautiful skillet full of fresh vegetables and lean protein stir-fried in a savory sauce.

In my typical fashion, I even managed to create a recipe that requires almost ZERO prep work! With help from a bag of coleslaw mix and a bag of matchstick carrots, I didn't even have to pull out my cutting board or my knife for this dinner. Tip -- use kitchen shears to snip the green onions right over the skillet. Again, no knife or cutting board necessary!

So, what ingredients will I need for this Egg Roll in a Bowl?

You'll be happy to know that this easy recipe does NOT require any fancy, expensive, hard-to-find ingredients! You'll want:

a bag of coleslaw mix (or shredded cabbage); onion; and a few other fresh veggies (sliced mushrooms would be a delicious addition!)

ground meat of choice (I used ground turkey here, but ground chicken, ground beef, or ground pork all work well)

a simple stir-fry sauce made with soy sauce, garlic, ginger, rice vinegar, and toasted sesame oil (plus optional hoisin sauce, if you like)

Trust me -- you don't want to omit that toasted sesame oil! It's heavenly, and it's what gives the dish that quintessential "Asian" egg roll taste! Plus, you can pick up a very small bottle of the oil in the Asian food aisle of just about any grocery store, including places like Walmart and Target. Puh-lease...don't skip it! I go through bottles of toasted sesame oil really quickly around here, because I'm constantly using it in recipes like my Dump-and-Bake General Tso Chicken, my Slow Cooker Orange Chicken and Broccoli, and my Cold Sesame Peanut Noodle Salad (just to name a few).

The simple, fresh flavors in this Egg Roll in a Bowl create a tasty, family-friendly dinner in one skillet. Which means that you have a healthy dinner to serve your crew in less than 30 minutes...with only 1 pan to wash at the end. I'm telling you -- this is weeknight dinner perfection!

Other easy Chinese-inspired dinner recipes that you might enjoy:

Egg Roll in a Bowl

Reader Interactions

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One Skillet "Egg Roll in a Bowl" - The Seasoned Mom

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All of the delicious flavors of your favorite fried Chinese restaurant appetizer come together in a lighter, faster, one skillet meal! This "Egg Roll in a Bowl" is a quick and healthy dinner that's ready in about 20 minutes! It's like an egg roll without the wrapper!

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Greek yogurt and a ranch packet! So easy. -Williams

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This is a family favorite and so healthy! ~Williams

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Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs - and the cheesy custard is the best part anyway.
There really is no other way to put it: this crustless broccoli quiche is insanely delicious. Whether you serve it for brunch, dinner, or any time in between, it's worth every single calorie. Doing away with the crust cuts down on prep time, cook time, and carbs - and everyone knows the cheesy custard is the best part anyway. To hold the quiche together, I spread the broccoli out on the bottom of the quiche to create a crust-like layer, making the quiche sturdy and easy to serve.

If you'd like to substitute other vegetables, like asparagus or mushrooms, feel free but keep the ratio of veggies to custard the same - and, of course, always cook and season the vegetables before adding them. As with any quiche, the oven temperature is key. Quiche should be cooked at 325°F (not 350°F as most recipes direct) for the creamiest, silkiest custard. Eggs like to be cooked gently, and those 25 degrees really do make a difference. Finally, this quiche reheats beautifully so don't hesitate to make it ahead of time and warm up as needed.

What you'll need To Make Crustless Broccoli Quiche

How To Make Crustless Broccoli Quiche

To begin, melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook until soft and translucent, about 4 minutes. Do not brown.

Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water.

Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.

In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and cayenne pepper.

Spread the broccoli and shallots evenly over the bottom of the prepared pie plate.

Sprinkle the cheese over top. I think Gruyère is perfect here - it melts nicely and has a nutty, earthy flavor - but Comté, Beaufort or Cheddar would also work well.

Then pour the egg mixture over the cheese.

Bake for about an hour, or until the custard is set and the top is golden brown.

Let cool for about 10 minutes, then slice into wedges and serve. For more quiche recipes, check out my spinach quiche and my leek and parmesan quiche. Enjoy!

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Crustless Broccoli Quiche

Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs - and the cheesy custard is the best part anyway.

Ingredients

Instructions

1. Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.

2. Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.

3. In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and cayenne pepper.

4. Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.

5. Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.

6. Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.

7. Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

Pair with

Nutrition Information

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Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

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Crustless Broccoli Quiche - Once Upon a Chef

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Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs - and the cheesy custard is the best part anyway. There really is no other way to put it: this crustless broccoli quiche is insanely delicious.