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Prepare a savory breakfast or brunch recipe; this everything bagel breakfast casserole is nutty, eggy, and high-protein dish. It will fill you up and stands out from other egg dishes!
A Savory, Easy Egg Casserole

Everyone knows that eggs are one of the healthiest things you can eat for breakfast. The problem is that there are only so many ways to make eggs and they usually taste the same. It's the spices and sauces that will make all the difference.

You already know that casseroles will feed a crowd easily. Make it once and everyone can have a slice. Did you also know that casseroles are fantastic for people that are cooking just for themselves? You can reheat leftovers over again and have breakfast all week!

This breakfast casserole tastes amazing when you heat it back up.

I added a bunch of flavorful ingredients that are also low-calorie and high in protein. This tasty casserole is as yummy as it is healthy.

Ingredients Needed

This everything bagel breakfast casserole is made with both whole eggs AND egg whites. Here's a bit more information about what I used in this healthy breakfast casserole.

Onion: You will need to chop up half of a yellow onion. This will give an earthy flavor to the egg casserole.

Turkey Bacon: For some crispy texture and salty flavors, chop up six slices of low-fat turkey bacon.

Garlic: For a deeper flavor, mince and add two cloves of garlic.

Eggs: Eggs are the base for the entire casserole. Make it healthier by using four whole eggs and three cups of egg whites.

Cottage Cheese: Add creaminess and more protein by mixing in 1/2 cup of nonfat cottage cheese.

Cheddar Cheese: It's always best to shred cheese at home than to use pre-shredded cheese. You'll only need 1/3 a cup of shredded cheddar cheese.

Salt and Pepper: You need a pinch (1/2 a teaspoon) of both salt and pepper to enhance the flavor of this casserole.

Everything But The Bagel Seasoning: This is what makes all the difference in this casserole. Use three tablespoons in this recipe!

Everything Bagel Thins: These thins have a bunch of flavor and fewer calories than bagels or other types of bread. Use four Everything Bagel Thins in this entire recipe.

Kitchen Tools Required

When it comes to kitchen tools for this everything bagel egg casserole, keep it simple!

You will need:

You'll also need some measuring cups: (1 cup, 1/2 cup, 1/3 cup, 1 tablespoon, and 1/2 teaspoon).

How To Make Everything Bagel Breakfast Casserole

If you have ever made a casserole before, then this will be super easy for you! Here is how I made this egg casserole.

First, preheat the oven to 350F and spray a 9×13 casserole dish with nonstick spray.

In a saute pan, spray with nonstick spray. Heat to medium-high heat. Once hot, add onions and turkey bacon. Cook for about 4-5 minutes or until browning.

Next, add the garlic to the onions and bacon for an additional minute, and then turn off the heat.

In a large bowl, whisk together eggs and egg whites. Whisk in the cottage cheese and cheddar cheese.

Mix in bacon and onions, and then add salt, pepper, and 2 tbsp of Everything But The Bagel (EBTB) seasoning.

In the casserole dish, add torn bagel thins. Pour egg mixture into the casserole dish and pat down all bagel pieces to ensure they are coated. Sprinkle with the remaining tablespoon of EBTB seasoning.

Bake for 40-45 minutes or until fully cooked in middle. Let cool before serving.

There are a few different ingredients you can swap out for other ones. Here are some of the healthiest and easiest substitutions you can make.

Instead of chopping a fresh yellow onion, add about 1/2 a cup of frozen white onions. You can also use either fresh red or white onions instead of yellow.

You can use ricotta cheese instead of cottage cheese. Instead of shredded cheddar cheese, use your favorite type of cheese. Pepper jack cheese will make it taste spicier!

You can also use chicken sausage or vegan instead of turkey bacon.

Additional mix-in ingredients

There are a lot of different healthy ingredients that you can mix into the egg casserole.

Here are some more ideas:

Fresh baby spinach

Fresh parsley

Chopped bell peppers

Chopped tomatoes

Sliced mushrooms

Here are some questions people often ask about how to make everything but the bagel seasoning egg casserole. If you don't see your question in this list, please leave it in the comments.

Can you freeze everything bagel casserole?

Yes, this casserole is freezer-friendly! Just bake it and then let it cool down completely. After it is completely cooled down, seal the entire casserole dish so it keeps all the air out. Then, wrap it with aluminum foil as an extra barrier and store it in the freezer for up to 6 months.

How do you make this recipe gluten-free?

The easiest way to make this a gluten-free recipe is to buy gluten-free bagel thins. O'Doughs sells gluten-free bagels. If you cannot find gluten-free bagel thins, just use 2 full-size bagels and tear them into small pieces.

How do you make egg casserole spicier?

The easiest way to make this egg casserole spicier is to chop up some jalapeno peppers and maybe some poblano peppers. Mix the chopped peppers into the egg casserole.

Store leftover egg casserole in an airtight container and keep it in the refrigerator for up to three days. You can store this casserole in the freezer for up to six months.

If you liked this recipe, you'll want to try these!

If you like this everything but the bagel egg casserole as much as we do, you'll absolutely love these recipes! From overnight oats to healthy muffins, there are so many types of food to choose from.

Recipe by Erin Morrissey and Photography by Moriah Sawtelle

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Prepare a savory breakfast or brunch recipe; this everything bagel breakfast casserole is nutty, eggy, and high-protein dish. It will fill you up and stands out from other egg dishes! Everyone knows that eggs are one of the healthiest things you can eat for breakfast.

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These legumes contain iron, calcium, magnesium, zinc, Vitamin K, phosphate, and manganese which help in building and strengthening bones.

The potassium, fiber, B-vitamins, and Vitamin C in them are known to lower blood pressure and improve heart health. Its high fiber content also prevents constipation, helping to improve gut health and digestion.

Chickpeas are also great to snack on in between meals because dietary fiber makes you feel full and satiated. The fiber in chickpeas is also associated with the improvement of blood sugar and insulin levels.

There has also been a study published using chickpeas to reduce cholesterol levels.

According to the Dietary Guidelines for Americans, a person should be taking 21-25 grams of fiber every day for women, while men should get 30-38 grams per day.

Chickpeas also contain choline which helps in memory and learning as well as muscle movement and sleep. Choline also helps with chronic inflammation, nerve impulse transmission, and fat absorption.

Other Vegan Snacks to Try

If you like baked goods but have a hard time finding vegan options, we have some recipes you can try.

If you love brownies, this brownie recipe uses grated zucchini and flax seeds instead of all-purpose flour. It also has coconut sugar, so you'll only enjoy its natural sweetness.

Everybody loves apple pie, but can it be vegan? Of course, it can!

This apple pie recipe uses oat flour for the base and some delicious apples and pecans for the filling! Serve warm, and you're all ready for a special dinner with family or friends.

You can also make the all-time favorite chocolate chip cookie with no flour, or give it a twist and add some matcha!

Breakfast Options

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These legumes contain iron, calcium, magnesium, zinc, Vitamin K, phosphate, and manganese which help in building and strengthening bones. The potassium, fiber, B-vitamins, and Vitamin C in them are known to lower blood pressure and improve heart health. Its high fiber content also prevents constipation, helping to improve gut health and digestion.

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Sheet Pan Breakfast with, sweet potatoes, brussels, & bacon

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Sheet Pan Breakfast with, sweet potatoes, brussels, & bacon

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Sheet Pan Breakfast with Sweet Potato, Brussels Sprouts, and Bacon

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This 80 Day Obsession Sheet Pan Breakfast is an easy and delicious pre or post workout meal with roasted Brussel Sprouts, Sweet Potatoes, and Bacon!

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When you need a little energy boost, these peanut butter bits will give you new life.
THE MAIN INGREDIENTS:
Peanut butter: Use the natural stuff with no added sugar. It's better for you, and the looser consistency will make the mixture easier to stir.

Oats: We like the heartier texture of old fashioned oats, but quick cooking oats work well too!

Shredded coconut: These are delicious, and kinda taste like dessert, but don't forget that they're meant to be healthy. Use unsweetened shredded coconut-not the kind you use in macaroons.

Chia seeds: These tiny, crunchy seeds are rich in antioxidants and have a ton of fiber. They're also a good source of protein!

Flaxseeds: We consider this ingredient optional, so don't stress too much if you can't find it anywhere. BUT, it is a good thing to have in your pantry for many of the same reasons as chia seeds. It's also known for keeping hunger at bay.

Honey: For sweetness! If you want to use maple syrup instead, go for it.

Chocolate chips: We wanted these protein balls to taste a little bit like cookie dough (😈), so we added some mini dark chocolate chips. Skip them if you're really trying to be good.

Milk: Use whichever kind you prefer-almond, coconut, oat are all great dairy-free options.

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FINALLY A Protein Ball That Doesn't Taste Extremely Artificial

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When you need a little energy boost, these peanut butter bits will give you new life. THE MAIN INGREDIENTS: Peanut butter: Use the natural stuff with no added sugar. It's better for you, and the looser consistency will make the mixture easier to stir.

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This Whole30 chorizo egg bake is a really simple yet delicious breakfast casserole that is paleo, gluten-free and dairy-free. It can easily be made low carb, and is freezer friendly, too! It doesn't take long to prepare, and is a healthy and easy way to spice up your breakfast routine or meal prep. Packed with vegetables like peppers and hash browns, this is a filling meal that you'll look forward to!

Whole30 Chorizo Egg Bake Ingredients

The ingredient list for this breakfast casserole is short, and just has some standard egg bake ingredients, such as a dozen eggs, some almond milk, salt and pepper. You'll also need the meat, which is ground chorizo, and the vegetables, which include diced jalapeño, red and green peppers, half of a white onion and frozen hash browns.

I get my frozen hash browns that are Whole30 (just potatoes) from Super Target, Hy-Vee, Fresh Thyme or Walmart, but there are many other grocery stores that carry them as well. The almond milk I use is the Thrive Market brand, but you can find many great options in this Whole30 Almond Milk Brands post.
Related: Whole30 Compliant Items at Target, Whole30 Compliant Items at Walmart, Whole30 Compliant Items at Fresh Thyme
Finding Whole30 Compatible Chorizo

Finding Whole30 compatible chorizo may be harder to find depending on where you live. You'll want to look for an option without sugar in the ingredient list. This post has Whole30 compliant sausage options from many different brands, but my favorite is from Pederson's via the Simple Grocer. I order online from them because all of their pork products are high quality, Whole30 Approved, and I do the larger bundle which reduces the cost per meat item.

Thankfully, it's also really easy to make yourself if you don't want to order it online or can't find it near you. This homemade Whole30 chorizo recipe is quick, easy, and only requires plain ground pork and spices that are common pantry seasonings.

How to Make This Egg Bake

This Whole30 breakfast casserole is really quick and easy. After browning the chorizo, it's basically just mixing the eggs, veggies and meat together before getting it into the oven to bake. To start, you'll want to preheat the oven to 350 degrees F., and then while the chorizo is browning I like to get started chopping the peppers and onion and cracking the eggs into a large mixing bowl.

You'll also need a 9×13 casserole baking dish, and then you'll spray it with a light coat of cooking oil, such as avocado oil spray or olive oil spray. Then, layer the hash browns evenly on the bottom of the dish. You'll beat the eggs and then add in the almond milk, salt and pepper and mix again, and then stir in the vegetables and ground cooked chorizo. The most important thing to note is to make sure you drain the chorizo well before adding it to the eggs.

From there, your egg mixture for the egg bake is ready to be poured into the casserole dish. Pour it over the hash browns, and place the dish into the oven. Bake the breakfast casserole for 50 minutes, or until there is no longer any liquid egg in the middle.

Storing and Freezing

The chorizo Whole30 egg bake keeps well in the fridge for up to 7 days. You can also freeze this by allowing it to fully cool first, and then placing in a freezer safe bag or container. You can do this whole, or slice up the casserole into individual pieces for quick breakfasts later.

To reheat from frozen you can either place in the refrigerator overnight and then heat in the microwave or oven, or you can cook an individual piece in the microwave from frozen for 1 minute and 30 seconds (or until hot).

Substitutions To Use

There's a few substitutions and alternative options for ingredients to use in this Whole30 egg bake. One of them is using ground turkey or ground chicken in place of the pork. If you'd rather use ground turkey, I still recommend seasoning it according to this homemade chorizo recipe. You can also swap out the vegetables for any other veggies you have on hand, such as zucchini, leaks, broccoli, spinach or brussels sprouts.

In place of almond milk, you can substitute coconut milk (in the carton), or regular milk if you're not keeping this dairy-free. To make this low carb and keto, you can omit the hash browns entirely, but still make sure to coat the casserole dish with a light layer of oil to keep the egg bake from sticking.

Other Healthy & Whole30 Breakfast Recipes You'll Love:
Sausage & Sweet Potato Breakfast Skillet Buffalo Chicken Egg Bake Slow Cooker Bacon & Hash Brown Egg Bake Sausage, Tomato & Basil Egg Bake 40 Easy Whole30 Breakfast Recipes
Hungry for more? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.

Whole30 Chorizo Egg Bake: Paleo, Dairy-Free, Gluten-Free

This Whole30 chorizo egg bake is a really simple yet delicious breakfast casserole that is paleo, gluten-free and dairy-free. It can easily be made low carb, and is freezer friendly, too! It doesn't take long to prepare, and is a healthy and easy way to spice up your breakfast routine or meal prep. Packed with vegetables like peppers and hash browns, this is a filling meal that you'll look forward to!

This Whole30 Chorizo Egg Bake post may contain some links that are affiliate links, though products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a little financial support which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.

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Whole30 Chorizo Egg Bake: Paleo, Dairy-Free, Gluten-Free - Whole Kitchen Sink

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This Whole30 chorizo egg bake is a really simple yet delicious breakfast casserole that is paleo, gluten-free and dairy-free. It can easily be made low carb, and is freezer friendly, too! It doesn't take long to prepare, and is a healthy and easy way to spice up your breakfast routine or meal prep.

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Add some chocolate chips & pumpkin to make them even better! 

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Start your morning with this filling, nutrient-packed Peach Baked Oatmeal. It's made with everything delicious, from peaches and pecans to maple syrup and white chocolate!
A hearty and filling morning treat

Oatmeal is one of the best meals to enjoy in the morning. It's packed with nutritious vitamins and minerals, and it supplies energy to help you power through your morning! Knowing that, I can't think of a better way to start your day than with this delicious peach baked oatmeal.

Made in a casserole dish, it's a multi-serving recipe that you can enjoy throughout the entire week!

This oatmeal peach bake is made using a delicious mix of ingredients like cinnamon, maple syrup, and perfectly sweet peaches. The best part? We're sneaking in white chocolate chips for extra rich flavor!

Ingredients in peach baked oatmeal

Between the white chocolate, peaches, pecans, and maple syrup, this breakfast is quite the treat! Here's everything you'll need to bring it to life:

Rolled oats: Start with 2 cups of rolled oats. This will form the base of the "batter" while also providing protein and healthy nutrients!

Baking powder: To help the oatmeal bake cook properly, use 1 tsp of baking powder.

Cinnamon: Add flavor with 1 tsp of cinnamon.

Salt: Follow the cinnamon with 1/4 tsp of salt.

Almond milk: Next, help the batter reach the proper consistency by including 1 and 3/4 cups of almond milk (or any non-dairy milk).

Eggs: 2 eggs will help all of the ingredients bind together properly.

Maple syrup: Sweeten things up with 1/3 cup of pure maple syrup. I love to use this as a delicious and all-natural substitute for white sugar!

Vanilla extract: Complete the flavor with 1 tsp of vanilla extract.

Peaches: Add fruity deliciousness with 2 medium peaches, diced into small pieces.

Chopped pecans: Add some healthy crunch with 1/2 cup of chopped pecans (or another nut).

White chocolate chips: Finally, finish off the bake with 1/2 cup of white chocolate chips!

Tools needed to create this recipe

To make this recipe, you'll need a few various kitchen items. Before starting, gather an 8×8 casserole dish, large and medium-sized mixing bowls, a stirring utensil, and a spatula. For measuring out ingredients, you will need the following sized cups: 1/4 tsp, 1 tsp, 1/3 cup, 1/2 cup, 3/4 cup, and 1 cup.

How to make this peach baked oatmeal recipe

This delicious (and easy) meal is made much like any baked casserole or dessert. Start by mixing the dry ingredients, and then move to the wet. Then, combine the two, add to the dish, and bake!

To begin, preheat the oven to 375°F and grease an 8×8 casserole dish. If using a different-sized dish, adjust the cooking time accordingly.

In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt.

Then, use a medium bowl to stir together the almond milk, eggs, maple syrup, and vanilla.

Add the wet mixture to the dry and stir until combined.

Then, add the peaches, pecans, and white chocolate chips.

Pour the mixture into the baking dish and press down to make sure the oats are soaked. If desired, add a few peach slices to the top.

Bake, uncovered, for around 40-45 minutes until lightly golden brown.

Let cool for 5 minutes, and then serve.

Store in the refrigerator.

As with many oatmeal recipes, the required ingredients are pretty flexible. Here are some optional swaps you can make based on what you have in your fridge and pantry.

Almond milk
Almond milk can be easily replaced with any non-dairy milk. Use a 1:1 ratio.

If you prefer honey or molasses, either can be used to replace the maple syrup!

Peaches
Prefer berries over peaches? That's an easy swap! Simply replace the peaches with a couple of handfuls of your favorite berries. Strawberries would be particularly delicious!

Chopped pecans
Feel free to use what you prefer, whether that's pecans, peanuts, walnuts, or cashews.

If using berries in this recipe, feel free to swap the white chocolate with regular chocolate chips.

Why oatmeal?

Not only does this peach oatmeal taste delish, it's also a healthy way to start your day, fuel up at snack time, or enjoy as a dinner!

Oats are known for their health benefits, but do you know what those benefits are? When you enjoy just a single serving oatmeal, you're providing your body with antioxidants, regular digestion, gut and skin health benefits, and more.

After enjoying your delicious baked oatmeal, any leftovers should be stored in the refrigerator. Transfer to a lidded airtight container, or simply cover the casserole dish in tinfoil or plastic wrap. Enjoy within about 4 days.

If you liked this recipe, you'll want to try these!

Start your day on the right note with these nutritious and filling breakfast recipes!

Recipe by Erin Morrissey and Photography by Moriah Sawtelle

Peach Baked Oatmeal

Start your morning with this filling, nutrient-packed Peach Baked Oatmeal. It's made with everything delicious, from peaches and pecans to maple syrup and white chocolate!

Prep: 15 Cook: 45 Total: 1 hour

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Start your morning with this filling, nutrient-packed Peach Baked Oatmeal. It's made with everything delicious, from peaches and pecans to maple syrup and white chocolate! Oatmeal is one of the best meals to enjoy in the morning. It's packed with nutritious vitamins and minerals, and it supplies energy to help you power through your morning!

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WATCH

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Level: Easy

Total: 1 hr 10 min

Prep: 20 min

Cook: 50 min

Yield: 8 servings

Nutrition Info

Level: Easy

Total: 1 hr 10 min

Prep: 20 min

Cook: 50 min

Yield: 8 servings

Nutrition Info

Avocado Creme:

1. Preheat oven to 450 degrees F.

2. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

3. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

4. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

5. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

6. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

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Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

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Healthy Quinoa Stuffing Recipe (Gluten-Free & Vegan) - Simply Quinoa

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This healthy gluten free and vegan quinoa stuffing has butternut squash, pecans and dried cranberries for a better Thanksgiving side dish.

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Sweet Potato Dip with Spiced Pita Chips 

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Sweet Potato Dip with Spiced Pita Chips 

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Healthy Sweet Potato Dip with Spiced Pita Chips

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Get Healthy Sweet Potato Dip with Spiced Pita Chips Recipe from Food Network

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Sometimes I will substitute milk for half and half.

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This copycat Olive Garden Chicken Gnocchi Soup is every bit as creamy and delicious as the restaurant version, made in less than 30 minutes!

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A broccoli and tomato “tree” with pretzel “trunk” and cauliflower “snow” are delicious dippers for a cool and creamy dip.

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Sheet Pan Smoked Sausage Cranberry Bites 

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Sheet Pan Smoked Sausage Cranberry Bites 

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You've got to try these Sheet Pan Smoked Sausage Cranberry Bites - made with cubes of white cheddar and whole cranberry sauce. They're incredibly easy to make and everyone will totally devour them! Promise.

Have you ever thought about making sheet pan appetizers? Let me tell you - for totally easy cooking ANYTIME - the sheet pan method is the way to go.

Looking for a super simple appetizer to serve for the holidays? These Sheet Pan Smoked Sausage Cranberry Bites are incredibly finger foods for every special occasions, and your guests will totally love the spicy, sweet and tangy flavor of this unique appetizer.

If you're looking to change up your party food appetizer menu or a new treat, you'll definitely want to try your hand at these scrumptious smoked sausage bites! If you love smoked sausage, you'll also definitely want to try our Asian Barbecue Sausage Bites.

Why You'll Love These Simple Sheet Pan Appetizers

Simple to make with 4 easy ingredients found at any grocery store.

The Sausage is fully cooked, so the recipe's fool-proof.

Gorgeous and irresistible on any holiday appetizer tray!

Hits all the flavors - spicy sausage, tangy cheese and a hit of sweet from the cranberries!

Ingredients to make Sheet Pan Smoked Sausage Cranberry Bites

Only 4 easy ingredients needed to make these pretty little bites.

Smoked Sausage - we used a 1-pound fully cooked smoked sausage rope from the grocery store.

Cheddar Cheese - a block of extra sharp white cheddar is especially tangy! Use your own favorite semi-hard cheese if you like.

Whole Cranberry Sauce - empty the can into a bowl and use a fork to pick out the whole cranberries. No worries covering the apps with sauce, the extra sweetness is a good thing!

Parsley - this is optional, but bright fresh parsley will make your plate of appetizers look festive!

Add gorgeous silver skewers like these to brighten any holiday table.

If you're looking for more easy appetizer recipes, check out the collection on our Appetizer recipes page.

Sheet Pan Smoked Sausage Cranberry Bites

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

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Sheet Pan Smoked Sausage Cranberry Bites - Must Love Home

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Sheet Pan Smoked Sausage with Cranberry Bites are an easy appetizer made with cubes of white cheddar and whole cranberry sauce.

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This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!

In the mood for a sheet pan dinner? Roasting your dinner on a baking sheet makes for an easy meal concept! Here's the thing: this concept works best with a meat or seafood, where you can have a filling protein and a side cooked all at once. But for this one, Alex and I wanted to create a whole food plant based sheet pan dinner to load on the veggies. This recipe has 4 of our best vegetables to eat all at one time: and it's seriously tasty, too. It's perfect to meal prep for healthy dinners or lunches throughout the week. Let's get started!

Another tasty sheet pan meal? Try our Sheet Pan Shrimp Boil.

What's in this sheet pan dinner?

This sheet pan dinner is all about loading on the healthy vegetables! Did you know that per the New York Times, 40% of Americans now want to eat more plant based foods? This makes Alex and me thrilled, because that's why we started this website. Our philosophy: eating lots of vegetables can be seriously delicious. So, it's not like you're giving anything up or having will power: they just taste good.

Here's what we've packed into this easy sheet pan dinner:

The basic concept: making dinner on a sheet pan

The basic concept for a sheet pan dinner is to place your veggies on a sheet pan and roast until tender. Many sheet pan dinners use protein like chicken or shrimp, and take the pan out of the oven a few times to add veggies in the order of their cook time. We wanted to make this sheet pan dinner whole food plant based ( WFPB) and seriously easy, so guess what? All the veggies are roasted at the same time.

Yep, there's no taking the sheet pan in and out of the oven here. Just throw all the veggies onto the sheet pan and roast. Here's what you'll do:

Chop all the veggies (see instructions below).

Mix them with the drained chickpeas, olive oil, and spices.

Place on parchment lined baking sheets and roast for 30 minutes at 450 degrees, rotating the pans once after 20 minutes.

How to serve this sheet pan dinner

You can serve this sheet pan dinner on its own: just the straight up veggies! But to make it a filling and complete meal, here's what we did:

Serve with rice, quinoa or another whole grain. Adding a little rice, quinoa or a whole grain makes it into a more filling meal. We'd suggest about ¾ cup cooked grain per serving.

Serve over seasoned lentils! Alex recently made us a veggie dish for dinner and instead of serving it over rice, he served it over lentils instead. It was really good! The benefit of this is it packs in even more plant based protein! Try our Seasoned Brown Lentils, Seasoned Black Lentils, or Instant Pot Lentils.

Dollop with sour cream, cashew cream, hummus, or another sauce. It's nice to have a dollop of creaminess to tie everything together. We used sour cream, or for vegan, Vegan Sour Cream, Cashew Cream (made ahead) or hummus are delicious. A few other sauce ideas: Best Tahini Sauce, Cilantro Sauce, or Lemon Yogurt Sauce.

Can you substitute anything for chickpeas?

What if you don't like chickpeas? Chickpeas are essential for adding plant based protein to this dish, which makes it filling enough for a main meal. Here are a few things you could substitute that still have plant based protein:

More sheet pan dinner recipes

Looking for more healthy and easy dinners? Here are some easy sheet pan dinners you might enjoy:

This recipe is...

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Easy Sheet Pan Dinner

Keywords: Sheet Pan Dinner

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This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win! In the mood for a sheet pan dinner? Roasting your dinner on a baking sheet makes for an easy meal concept!

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Roasted Butternut Squash and Kale Salad 

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Roasted Butternut Squash and Kale Salad 

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Massage your kale with the dressing to make it tender!

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Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries

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Roasted Butternut Squash Kale Salad topped with honey roasted cranberries and crispy seasoned chickpeas. This vegetarian side dish is healthy + delicious!

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Chicken Enchilada Stuffed Spaghetti Squash

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Chicken Enchilada Stuffed Spaghetti Squash

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Chicken Enchilada Stuffed Spaghetti Squash

Spaghetti squash boats filled with chicken enchilada inspired filling and topped with plenty of melted cheese!

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ingredients

For the roasted spaghetti squash:

2 small spaghetti squash, cut in half and seeded

1 tablespoon oil

salt and pepper to taste

For the chicken enchilada stuffed spaghetti squash:

1/2 pound chicken, cooked and shredded

2 cups enchilada sauce (see below)

1/2 cup black beans (optional)

1/2 cup corn (optional)

1/4 cup cilantro, torn

1/2 cup cheddar cheese, shredded

1/2 cup monterey jack cheese, shredded

directions

For the roasted spaghetti squash:

1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.

For the chicken enchilada stuffed spaghetti squash:

2. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.

3. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Enchilada Sauce

A quick and easy homemade enchilada sauce.

Print Recipe

ingredients

1 tablespoon oil

1 small onion, diced

1 clove garlic, grated

1 teaspoon cumin, toasted and ground

1 (28 ounce) can diced tomatoes

1 chipotle chili in adobo (or to taste)

1 teaspoon oregano

salt and pepper to taste

directions

1. Heat the oil in a pan over medium heat.

2. Add the onion and saute until tender, about 5-7 minutes.

3. Add the garlic and cumin and saute until fragrant, about a minute.

4. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.

5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

Chicken, Food, Gluten-free, Low-carb, Main Course, Mexican, Recipe, Vegetable

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Chicken Enchilada Stuffed Spaghetti Squash

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heart_this] · · Chicken Enchilada Stuffed Spaghetti Squash Spaghetti squash boats filled with chicken enchilada inspired filling and topped with plenty of melted cheese!

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Serve over rice or cauliflower rice. Also yummy with tortilla chips crunched on top.

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Slow Cooker Taco Chicken Bowls are the ultimate “set it and forget it” easy weeknight meal that the whole family will love. Step by step photos.

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This post may contain affiliate links.

Roasted Sweet Potato Salad - This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for!

Roasted Sweet Potato Salad Recipe

I've never been a fan of traditional potato salad. Mushy, mayo-ey, too monotone white carby, and just not my thing.

But this sweet potato salad puts 'potato salad' in a whole new light. I love sweet potatoes, and there's so many other goodies in this fast and easy recipe with Mexican-inspired flavors.

There's texture and crunch from red peppers and green onions, black beans add heartiness, corn adds sweetness and juiciness, and there's the fresh pop of cilantro. Feel free to work in avocado, red onion, or other favorites. You can even use this roasted sweet potato salad as a filling for enchiladas, tacos, or wraps.

Everything is tossed with a honey Dijon mustard sauce that's sweet, tangy, and bright with a little bit of a kick from the cayenne I used, but it's optional. It's naturally gluten-free and if you use agave rather than honey it's vegan.

The sweet potato salad can be served warm, at room temp, or chilled, and it gets better the day after making it because the flavors marry.

It's a perfect clean-eating dinner and the leftovers work great in lunchboxes. It'll be a favorite at your next picnic or potluck and since there's no mayo it's great for warmer months.

What's in Sweet Potato Salad?

For this sweet potato salad recipe, you'll need:

How to Make Sweet Potato Salad

You'll first need to roast the sweet potatoes (more on that in a moment), and while the sweet potatoes are roasting you should prep the rest of the ingredients. Add the black beans, green onions, red pepper, corn, and cilantro to a large bowl and set aside.

Then, whisk together the honey Dijon dressing in a separate bowl. Once roasted, add the sweet potatoes to the bowl with the veggies and toss everything together with the dressing. Taste the sweet potato salad and adjust seasonings as needed.

You can serve this roasted sweet potato warm, or let the flavors mingle in the fridge for a few hours before serving chilled.

How to Roast Sweet Potatoes for Salad

Don't often roast sweet potatoes? Don't worry, it's really easy!

You'll first need to preheat the oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the diced sweet potatoes in an even layer. Drizzle the potatoes with olive oil, season with salt and pepper, and bake until fork-tender and done.

Halfway through baking, flip potatoes to ensure even cooking. The exacct baking time will vary based on the size of your potatoes, and I recommend starting to check at 30 minutes for doneness.

Can I Use Another Type of Mustard in the Dressing?

Most likely, yes. I prefer Dijon mustard because it has a deeper flavor than your average yellow mustard, but you're welcome to use whatever mustard you have on hand.

Can I Add in Other Veggies?

Of course! You can doctor up this roasted sweet potato salad however you see fit.

How Long Does Potato Salad Last?

This sweet potato potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.

Can Potato Salad Be Frozen?

No, I do not recommend freezing this sweet potato salad. I think some of the veggies would become grainy once frozen, and the salad's texture would change overall after being thawed.

Tips for Making Sweet Potato Potato Salad

It's important that you cut the sweet potatoes into roughly the same size chunks, otherwise your sweet potatoes will cook at an uneven rate. Obviously, each piece won't be exactly the same size, but do your best!

For a slightly different take on this sweet potato salad, you can use lime juice in the dressing instead of lemon juice. It's a subtle change, but it does make a difference!

I used frozen, thawed corn in my sweet potato salad, but if you have fresh sweet corn on hand definitely use that instead. You can cut the sweet corn off the cob and you don't even have to cook it. It's incredibly sweet and juicy straight off the cob.

More Potato Side Dishes:

Bacon Potato Salad - This no mayo Potato Salad with Bacon is ready in just 30 minutes! It's a vinegar potato salad the whole family will love.

Pink and Purple Potato Salad - Move over, boring potato salad! Have this PRETTY one made with purple potatoes instead!! NO MAYO makes it healthier and perfect for picnics, parties, potlucks and events!!

Honey Butter Smashed Sweet Potatoes - Soft, tender potatoes with crispy skin and the most HEAVENLY melted honey butter on top!! EASY comfort food that's a perfect side dish anytime!!

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip - The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

Pamesan and Herb Roasted Potatoes - These herb roasted potatoes are sprinkled with Parmesan cheese and are made with seasonings you already have on hand. So easy to prep, and crazy delicious!

Roasted Sweet Potato and Apple Casserole - A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping!

Crispy Parmesan Ranch Potatoes - The BEST roasted potatoes you'll ever eat!! Tender potatoes seasoned with ranch mix and topped with a CRISPY Parmesan breadcrumb topping!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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This post may contain affiliate links. Roasted Sweet Potato Salad - This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for! I've never been a fan of traditional potato salad.

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*Slightly Healthier* Green Bean Casserole 

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*Slightly Healthier* Green Bean Casserole 

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You can make your own fried shallots or onions, but French's are astonishingly delicious and practically define this green bean casserole recipe (and you can find them at pretty much any grocery store). This is part of BA's Best, a collection of our essential recipes.

Ingredients

8 servings

2

2

tablespoons olive oil, divided

1

pound cremini mushrooms, sliced, divided

6

tablespoons unsalted butter, divided

4

2

tablespoons all-purpose flour

1¼

1

4

garlic cloves, finely grated

½

Freshly ground black pepper

¾

cup French's fried onions

Preparation

Step 1

Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

Step 2

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

Step 3

Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

Step 4

Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25-30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15-20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

How would you rate BA's Best Green Bean Casserole?

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You can make your own fried shallots or onions, but French's are astonishingly delicious and practically define this green bean casserole recipe (and you can find them at pretty much any grocery store). This is part of BA's Best, a collection of our essential recipes.

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Cheesy Tater Tot Casserole Recipe | Profile Plan

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All the taste of your mama's cheesy tater tot casserole in a low-calorie dish the family will love. Give this recipe full of healthy ingredients a try.

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These Honey Balsamic Brussels Sprouts have a perfect golden caramelization, are both tender and crisp and served with an amazing honey glaze!

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Not only is this Easy Slow Cooker Chicken Taco Soup simple to make, it's also a family favorite! With a step by step how to recipe video. The best easy crockpot taco soup recipe!

This recipe was a hit. With me, with the hubby, and with the kids. It's going to be on repeat for the rest of the fall and winter season, I've decided!

My slow cooker is my favorite kitchen tool for getting a healthy dinner on the table fast. And this taco soup is one of the easiest slow cooker recipes out there! If you love taco flavors and easy slow cooker meals then I recommend you also try my easy Slow Cooker Taco Pasta. It's healthy comfort food and I can't get enough of the stuff!

It took me a few tries to get this slow cooker chicken taco soup recipe just right. The first version was good, but took more effort than I wanted. That recipe took some chopping, and I want to give you a dump-and-go taco soup recipe that you can prep in just minutes.

For the second version, I tried making this soup creamy. We liked that one okay, but I decided that it didn't really need the cream that I added to it. We much prefer this simpler version, with a dollop of Greek yogurt on top if we're craving a little creaminess.

Finally, I decided to forgo all chopping and pour in some salsa. The salsa adds more flavor (and some extra spice!) to this soup, without extra effort. The one that I used already has onion and jalapeno in it, which saves us prep time and ingredients.

Between the salsa and taco seasoning, this soup has so much delicious flavor!

Just 8 ready-to-go ingredients. Less than 10 minutes prep. Dump it into your crock pot, set it and forget it! That's how easy this flavor-packed Easy Slow Cooker Chicken Taco Soup is!

We like to serve this soup with tortilla chips for crumbling on top or scooping. My cornbread recipe is also delicious with this taco soup.

How to make freezer to crockpot taco soup

This crockpot taco soup recipe can be made as a freezer meal for an even quicker dinner! You can prep the ingredients and freeze before cooking. You'll put everything except for the broth in a heavy duty zip-top plastic bag and freeze flat. Full freezer meal instructions are in the recipe card below.

When you are ready to cook the taco soup, thaw and transfer the bag contents to your slow cooker. It's so easy, and you will have a home cooked dinner for almost no effort!

I use these freezer bag holders when I prep my freezer meals. They aren't necessary, but now that I've tried them I can't believe how much faster and easier they make the process of preparing freezer meals!

If you like this slow cooker chicken taco soup recipe, I also recommend:

Easy Slow Cooker Chicken Taco Soup

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Easy Slow Cooker Chicken Taco Soup (No Chopping) + Video - Kristine's Kitchen

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Not only is this Easy Slow Cooker Chicken Taco Soup simple to make, it's also a family favorite! With a step by step how to recipe video. The best easy crockpot taco soup recipe! This recipe was a hit. With me, with the hubby, and with the kids.

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Pair tonight’s entrée with Light and Easy Broccoli Salad for a chilled and refreshing dish complete with bacon, sunflower seeds, and honey!

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You don't need to be told that the best and easiest thing you can do with Thanksgiving leftovers is to make a sandwich. But maybe it helps to be gently nudged toward making that sandwich a club? Three pieces of bread are mandatory here. First, because it's not a club without that center layer, despite what our food director, Chris Morocco, might say. And second, because you'll want the extra surface area for spreading this sweet-spicy cranberry-mustard sauce, and for supporting the layers of leftover turkey, bacon, and leafy lettuce. If you have some bitter chicories in your fridge that didn't make it into a holiday salad -think Treviso radicchio or frisée-throw those on as well.

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You don't need to be told that the best and easiest thing you can do with Thanksgiving leftovers is to make a sandwich. But maybe it helps to be gently nudged toward making that sandwich a club? Three pieces of bread are mandatory here.

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Chili Lime Chicken Tacos + Pineapple Salsa

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Chili Lime Chicken Tacos + Pineapple Salsa

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Chicken Tacos seeping with a rainbow of chili lime spices, topped with oozing Jack cheese, sweet and smoky Grilled Pineapple Salsa and drizzled with silky Avocado Crema. Memorial Day worthy. Every day easy.
This Chili Lime Chicken Tacos recipe is an explosion of YUM in every bite and might just become your new favorite chicken taco recipe EVER! You can prep the chicken, salsa and crema ahead of time so your Chili Lime Chicken Tacos can come together in a flash at dinner time!
Chicken Tacos Recipe Video

Easy Lime Chicken Tacos Recipe

I made these Chili Lime Chicken Tacos with Grilled Pineapple Salsa last week and I was so in love that I sweet talked Ms. Strawberry Soup into letting us take her spot in this weeks line up so you could have them for Memorial Day along with Grilled Corn on the Cob with Chipotle Honey Lime Butter, homemade salsa and either Cilantro Lime Rice or Mexican Rice.

Because you need them for Memorial Day. Because nothing says "Hello Summer" like firing up the grill on Memorial Day and grilling your new favorite ever Mexican chicken.

Happy Memorial Day! May God bless all those who have died fighting for our freedoms and all who continue to fight for our freedoms every single day. They allow us to to take much for granted. May we strive to always honor their sacrifice and thank them for it.

Ingredients for Chili Lime Tacos

These pineapple chicken tacos come together with few ingredients but taste so flavorful! Here's what you'll need to make the BEST chicken tacos:

Chili Lime Chicken: You can find my recipe here. The ingredient list looks long, but it's 95% spices!

Pineapple Salsa: Enjoy it fresh or grilled (recipe here).

Flour tortillas: May sub corn tortillas if you're gluten-free.

Shredded cheese: Use your favorite.

Avocado crema: A delicious blend of avocado, sour cream, mayo, lime, cumin, and garlic powder. Do not leave this stuff off of your tacos!!

How to Make Lime Chicken Tacos

For these Chili Lime Chicken Tacos, the chicken is marinated either overnight or just 30 minutes in my easy All Purpose Chili Lime Chicken Rub bursting with fiestalicious spices all brightened by fresh lime juice and lime zest. SO EASY! You can either grill your chicken or cook it on the stovetop:

1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

2. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.

3. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.

4. Remove to a cutting board and let rest 5 minutes before slicing.

GRILLING DIRECTIONS:

1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

2. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

3. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)

4. Remove chicken from grill and let rest 5 minutes before slicing.

So tender, so flavorful, so ready to be stuffed in a tortilla and then stuffed into your mouth.

What Toppings for Lime Chili Tacos?

As much as we all want to start eating these lime chili chicken tacos NOW, let me first sing the praises of Grilled Pineapple Salsa. I could have topped these Chicken Tacos with Homemade Salsa, Salsa Verde or Pico de Gallo but their rich smokiness was begging for vibrant, sweet, juicy Grilled Pineapple Salsa, much Tacos Al Pastor.

The Pineapple Salsa is made with grilled sweet and smoky caramelized pineapple, and GRILLED red bell peppers, red onions and jalapeno tossed with lime and cilantro and a hint of cumin and ginger. This pineapple salsa is insanely delicious all on its own and the refreshing companion to our Chili Lime Chicken Tacos. They make each other better even when you didn't think it was possible.

Finally, the crowning adornment of this Chicken Tacos that brings everything together is the silky Avocado Crema. Both Patrick and I are obsessed with this Crema. Made with sour cream, a little mayo and just the right kick of garlic, cumin, salt and fresh lime juice. It is so creamy that we prefer it hands down - way down - to guacamole. I think you will too. Just try and resist its silky siren calls.

Tips for the Best Chicken Tacos

Quality tortillas. Try and use QUALITY flour tortillas - you can taste the difference!

Spice it up. The spice level as written is not very spicy, just flavorful. If your chicken feels like it's missing something, it is probably a depth of heat.

Use fresh pineapple. For the pineapple salsa, fresh pineapple is a must. It's just not the same with canned pineapple.

Recipe Variations to Try

Add beans. Add your favorite beans - some refried beans, black, pinto, etc. are all fabulous. You can add them directly to the chicken or warm in a separate pan and add them to individual tortillas.

Add veggies. You can add any veggies your heart desires from corn, bell peppers, zucchini, sweet potatoes, spinach etc. You can sauté the veggies separately or cook them with the chicken.

Add fajita peppers. Stir fried bell peppers are always tasty. You can follow the instructions for the peppers in my Pork Fajitas recipe.

Can I Prep Chili Lime Chicken Tacos in Advance?

You can make the chicken ahead of time and just reheat when ready to serve. You can also prep all of your toppings ahead of time. The avocado crema will keep for up to a day without changing color very much - just make sure to press a piece of plastic wrap directly against the surface of the guac/crema to prevent oxidation.

How to Reheat Chili Lime Chicken Tacos

Reheat the chicken in the microwave or in a skillet over medium-low heat. The tortillas can also be gently warmed in a skillet to make them more pliable.

How to Store Leftover Chicken Soft Tacos

The chicken, tortillas, salsa, crema, and other toppings should be stored in separate containers in the fridge. The chicken will last up to 5 days, and the crema will last up to 2 days (it may oxidize, but that's okay!).

Can I Freeze Lime Chicken Tacos?

The tortillas and cooked chicken can be frozen individually. The toppings must be eaten fresh.

1. Prepare the chili lime chicken according to directions.

2. Cool to room temperature.

3. Add chicken to a freezer size plastic bag OR portion into smaller size sandwich bags.

4. Press bag flat, squeeze out excess air to prevent freezer burn.

5. Seal, label and freeze for up to 3 months.

6. When ready to use, defrost chicken in the refrigerator overnight.

7. Remove chicken and reheat in a skillet or in a microwave-safe container in the microwave.

What to Serve with Grilled Chicken Tacos

Rice: is a must-have-side in my book for almost every taco recipe. We love serving these chicken soft tacos with cilantro lime rice, Mexican rice, or avocado rice. You can also serve with quinoa, or low carb cauliflower rice.

Salads: salad is always a win and a great way to stretch your easy chicken tacos if you're serving a crowd. These pineapple chicken tacos pair well with a big green salad, southwest salad, corn salad, or southwest orzo salad.

Veggies: I HIGHLY encourage you to go with authentic elote (Mexican Grilled Street Corn) - you will not regret it! Other alternatives include grilled corn on the cob, baked asparagus, roasted broccoli, roasted potatoes, roasted cauliflower.

Fruit: you can keep it simple and serve these chicken tacos with cantaloupe, or grapes or any of these fabulous options: pina colada fruit salad, fruit salad with honey lime vinaigrette, grape salad, winter fruit salad, or caramelized grilled pineapple.

Carbs: add some green chiles and or/ jalapenos to my sweet cornbread recipe and watch it disappear (one of my all-time favorite recipes I bring to everything!). Mexican Street Fries are also a favorite that disappear in a flash.

Looking for More Easy Taco Recipes?

If you love everything Tacos, be sure to check out some of my favorite:

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

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Chili Lime Chicken Tacos with Grilled Pineapple Salsa (Video!)

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This Chili Lime Chicken Tacos recipe is an explosion of YUM in every bite and might just become your new favorite chicken taco recipe EVER! You can prep the chicken, salsa and crema ahead of time so your Chili Lime Chicken Tacos can come together in a flash at dinner time!

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Caprese chicken salad meal prep bowls are fresh, summery and delicious. With baked chicken, fresh cherry tomatoes, mozzarella balls, quinoa and basil leaves all drizzled in a balsamic vinaigrette.
Salad does not have to mean rabbit food and an empty stomach an hour later...these apple farro salad and greek chicken pasta salad recipes are proof!

These caprese chicken salad meal prep bowls are another great example of a salad that is nourishing, filling, and so delicious! It's a reader favorite and easy to make all year round.

Reasons you'll ♡ this recipe

it has those classic caprese flavors that are so good together: mozzarella, tomatoes, basil and balsamic

it's simple to prepare and tastes great, even on day 4

we share tips so that your basil stays as fresh as possible

Recipe video

Watch the video below to see how to make caprese chicken salad meal prep bowls! You can find more of my recipe videos on my YouTube channel.

Ingredient notes

quinoa- the base of this salad, adding protein, healthy carbohydrates and nutrients; you can swap for an equal amount of farro, rice, or your favorite grain

tomatoes- I normally don't recommend using tomatoes in meal prep because they get juicy and soft, but that's actually not a bad thing in this salad

baby bocconcini- small soft mozzarella balls that can be found in the deli section of your grocery store; they are mild, softer and less salty than pizza mozzarella

basil- fresh basil is the flavor that ties everything together here; I share some tips below to keep it fresh as possible while storing

chicken- you can use chicken breasts, thighs or swap for a can of chickpeas

Step by step directions

1. Cook quinoa- Since the quinoa takes the longest to cook and cool, start cooking it first. There are several ways you can cook your quinoa:

1. Perfect, Fluffy Quinoa (stove top)

2. Instant Pot Quinoa

3. Rice Cooker Quinoa

2. Cook chicken- Heat oven to 425°F. Toss 1 lb boneless skinless chicken breast with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Transfer to a baking dish, season with salt and pepper and bake for 25 minutes, or until chicken reaches 165°F in the thickest part.

Once chicken has rested for at least 10 minutes, slice it against the grain.
TIP- for the juiciest chicken, allow it to cool completely before slicing (this helps all the juices stay in the chicken)

3. Shake up vinaigrette- In a salad dressing shaker or mason jar, combine the olive oil, balsamic vinegar, maple syrup, dijon and salt and pepper. Portion out into condiment containers.
TIP- to keep this salad fresh, do not add the dressing until just before you serve
4. Portion & store- In four meal prep containers (2 cups or larger), divide up the cooled quinoa, chicken, cherry tomatoes, mozzarella balls, and basil leaves. Store in the fridge for up to 4 days.
TIP- Keep the basil separate from anything wet, and if possible add it fresh.
5. Serve- When you are ready to serve, tear up the fresh basil leaves, shake up the salad dressing, and drizzle over everything. Toss up the salad, and enjoy!

Recipe tips

Keeping the basil fresh

Basil is notorious for expiring quickly, but it adds so much flavor to this salad and is worth trying to keep it fresh! Here are some ways you could do it:

wrap it in paper towel to keep it fresh

keep it in a jar with a few inches of water, covering the leaves with a bag (away from the sun)

basil paste may also be an option, though we have not tried it

Storage

This salad keeps in the fridge for up to 4 days; expect the tomatoes to be juicy and soft by days 3-4. This salad should not be frozen.

Food safety- Cooked chicken is safe to eat for up to 4 days after cooking, therefore this salad should be consumed within 4 days of preparing. Read more about how to safely prep and store chicken here.

Variations

chicken- swap for meatballs, chicken thighs, tofu, or chickpeas

quinoa- swap for rice, farro, barley, or your favorite grain

balsamic vinaigrette- swap for one of these vinaigrettes, or drizzle with balsamic reduction

wrap- skip the quinoa and wrap it all up in a tortilla or pita bread

low carb- swap the quinoa for cauliflower rice; swap maple syrup in dressing for monk fruit sweetener

More meal prep lunches

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Caprese chicken salad meal prep bowls are fresh, summery and delicious. With baked chicken, fresh cherry tomatoes, mozzarella balls, quinoa and basil leaves all drizzled in a balsamic vinaigrette.

Cook quinoa- cook quinoa according to package directions. Allow to cool.

Cook chicken- Heat oven to 425°F. Toss 1 lb boneless skinless chicken breast with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Transfer to a baking dish, season with salt and pepper and bake for 25 minutes, or until chicken reaches 165°F in the thickest part.

Once chicken has rested for at least 10 minutes, slice it against the grain.

Shake up vinaigrette- In a salad dressing shaker or mason jar, combine the olive oil, balsamic vinegar, maple syrup, dijon and salt and pepper. Portion out into condiment containers.

Portion & store- In four meal prep containers (2 cups or larger), divide up the cooled quinoa, chicken, cherry tomatoes, mozzarella balls, and basil leaves. Store in the fridge for up to 4 days.

Serve- When you are ready to serve, tear up the fresh basil leaves, shake up the salad dressing, and drizzle over everything. Toss up the salad, and enjoy!

1- you can swap for 1 lb boneless skinless chicken thighs, meatballs, tofu or even chickpeas

2- suggestions to keep basil fresh:

wrap in paper towel

bring the whole basil plant to work; keep it in a jar with water, a bag covering it

try to keep the basil at the top of the bowl, away from anything wet like the tomatoes

do not add the vinaigrette until just before serving

3- small mozzarella balls; should be found in the deli section of your grocery store. If you can't find the mini ones, simply cut up the larger mozzarella balls.
This salad keeps in the fridge for up to 4 days; expect the tomatoes to be juicy and soft by days 3-4. This salad may not be frozen.

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Caprese chicken salad meal prep bowls are fresh, summery and delicious. With baked chicken, fresh cherry tomatoes, mozzarella balls, quinoa and basil leaves all drizzled in a balsamic vinaigrette. Salad does not have to mean rabbit food and an empty stomach an hour later...these apple farro salad and greek chicken pasta salad recipes are proof!

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Butternut squash chili - This butternut squash chili is one of my favorite chili recipes! It’s easy … | Fall recipes healthy, Favorite chili recipe, Healthy recipes

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Aug 17, 2016 - Easily make a hearty butternut squash chili in just 30 minutes on the stovetop. Chili is a great way of incorporating this seasonal squash into your meals, and perfect for vegetarians and vegans alike.

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Can be made with ground pork or ground pork sausage

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Disclosure: As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. We may receive a small commission at no cost to you when you make a purchase using our links.

This low carb easy to make egg roll in a bowl is an easy and delicious recipe to make on busy weeknights! Scroll down for the keto-friendly recipe that only takes 15 minutes to make!!

I'm a creature of habit and with the constant commotion that work brings to my days, the need to meal plan is always there.

We've been sticking to specific meals, but recently we decided to switch things up a bit and try to incorporate not only meal nights but also carb-free nights. Below is a new favorite of ours. It's a simple low-carb egg roll in a bowl.

This egg roll in a bowl is a delicious alternative to the classic egg roll! It's got all the tasty flavors of an egg roll without the carbs and only takes 10-15 minutes to make - you can't beat that!

More Low Carb Recipes You'll Love!

Low-Carb Easy To Make Egg Roll In A Bowl

Ingredients:

1 lb of ground sausage, chicken, turkey or even beef
7 cups of Coleslaw mix
2 tablespoons of low sodium soy sauce or Coconut Aminos
1 tablespoon of
1 teaspoon of garlic powder
1/2 cup of green onions
For a spicy kick add 1 tablespoon of red pepper flakes!

Instructions:

Cook sausage (I use this stirring and crumbling until cooked through. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. Top with green onions and drizzle with more soy sauce or sweet and sour sauce.

This low carb egg roll in a bowl is also served great together with cauliflower rice (recipe coming soon), , or white rice!

I'm excited to add a few more low-carb recipes like this Chicken Florentine recipe. Have you tried making an egg roll in a bowl?

Low-Carb Easy To Make Egg Roll In A Bowl

Pin for later!

More easy to make recipes:

For more Keto/low carb recipes visit me on Pinterest!

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Low-Carb Easy To Make Egg Roll In A Bowl - Stylish Cravings

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This low carb easy to make egg roll in a bowl is an easy and delicious recipe to make on busy weeknights! Scroll down for the keto-friendly recipe that only takes 15 minutes to make!! I'm a creature of habit and with the constant commotion that work brings to my days, the need to meal plan is always there.

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Banana Coconut Chia Pudding {Vegan + Paleo-Friendly} - The Blender Girl

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This banana coconut chia pudding is vegan, gluten-free, and paleo-friendly, and is a delicious breakfast or dessert recipe or a sweet snack.

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Smoked Ham is a holiday classic! Such a great smoked ham recipe that makes your holiday a little extra special. Packed with flavor and the perfect centerpiece for any meal.

Best Ever Smoked Ham

If I am not making a Prime Rib or Smoked Turkey for the holidays then this is definitely what I am making! Really simple, delicious and such a holiday classic - perfect for Christmas, Easter or even Thanksgiving. Serve with some Brussel Sprouts + Pancetta, Roasted Acorn Squash and some Dairy-Free Green Bean Casserole!

We tested this on a Traeger Pellet Grill, but any smoker will do! You could even try it on a gas grill with a smoker box if you want!

Why You Will Love This Recipe

1. Smokiness: most store-bought hams are already smoked (and thus a pre-cooked ham), so we are essentially bringing your store-bought ham up to temp (needs to reach 140 internal temp) on a smoker which will infuse additional smokiness into the ham!

2. Extra Special: There is just something special about smoking your own ham for the holidays!

3. Moist and Juicy: The way we cook the ham here ensures it stays moist and juicy!

What You Will Need:

1. Ham: most hams that you will find in a grocery store are already pre-smoked so that is why we are calling this "double smoked ham." Also, we used a bone-in ham, but a boneless would work too, just adjust the cooking time.

2. Apple Cider: this helps keep the ham moist and keeps it from drying out.

3. Orange: this will add a citrus/acidic note to the apple cider.

4. Rosemary: this is an aromatic herb that will infuse some additional flavor into the ham.

5. (optional) Glaze: we have a Honey Bourbon Ham Glaze if you want to try it out - it is a mix of butter, brown sugar, dijon mustard, lemon zest, cinnamon and allspice - so good!

Recipe FAQs and Tips

How Long to Smoke/Cook a Smoked Ham: you will be smoking your ham at 225 degrees F for approximately 20-30 minutes a pound.

Is a Smoked Ham Cooked or Raw: When you purchase a smoked ham from the store and it has been cured, smoked or baked it is considered pre-cooked (it should also say so on the package). Here is a nice rundown of how to tell if your ham is pre-cooked or not.

What Does "Smoked Ham" Mean: smoked ham is typically a portion of the leg that is cured in a brine or in salt and spices and then hung in a smokehouse or placed in a smoker and cooked over low heat for a long time to add flavor. Both raw and cooked ham can be smoked.

What Does "Double Smoked Ham" Mean: Most store-bought ham is already cooked through a smoking process. Double smoking a ham is simply the act of smoking the ham again while you are reheating it.

How do I know when a Ham is done: A store-bought pre-smoked ham is done when it reaches an internal temperature of 140 degrees F.

Traeger Smoked Ham

We tested this recipe on a Traeger and it turned out AMAZING! We love the Traeger Pro 575 (the 780 is great too, it is just a little bit bigger)

Smoked Ham Side Dishes

How to Smoke a Ham

Rinse your ham, pat dry, and score criss-crossed.

Place in large cast iron skillet with apple cider vinegar, orange slices, and rosemary. Then put the ham in the smoker at 215 degrees.

After 1.5 - 2 hours raise the smoker temp to 300 and loosely cover with aluminum foil. Continue cooking until ham reaches an internal temp of 140 degrees.

Let the ham rest for approximately 15 minutes.

Carve and enjoy!

How to Carve a Ham

Here is a great tutorial that teaches you how to carve a ham!

Leftover Ham Recipes

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review - it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!

Don't forget to check out my Inst a gram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!

Description

Double Smoked Ham - a simple, delicious way to cook your holiday ham!

1. Allow ham to come to room temperature.

2. Heat smoker to 215 degrees F.

3. Place ham, cut side down, in a large cast iron skillet (or aluminum pan).

4. Score ham, criss-crossed.

5. Pour apple cider around ham and add orange slices and rosemary.

6. Place pan on smoker and close the lid.

7. Baste ham using the apple cider in the pan every 30-45 minutes (make it quick though! try not to leave the smoker open very long!).

8. After 1.5 - 2 hours raise the smoker temp up to 300 degrees F. and cover ham loosely with foil.

9. Continue cooking at 300 degrees F. until ham reaches an internal temperature of 140 degrees F., approximately 1.5 - 2.5 hours.

10. Remove ham and let rest approximately 15 minutes.

11. Serve and enjoy!

Notes

(optional) Glaze: we have a Honey Bourbon Ham Glaze if you want to try it out!

Whole30/Paleo: If you are looking for a ham brand that is Whole30 compatible and paleo this option at Pederson Farms is the best one I have found!

Apple Cider: You could sub apple juice for the apple cider if you needed to!

Allow ham to come to room temp before smoking: This will help cut back on needed cooking time!

Ham not coming up to temp: There are a lot of different factors that can impact how quickly your ham comes up to temp when smoking (wind, humidity, size of bone (if it has one) outdoor temp, etc.) so if your ham is kind of "stuck" at a certain temp towards the end of cooking time simply increase the temp from 300 degrees to 325 or even 350 towards the end and the internal temp should rise pretty quick. Just keep the ham covered in foil so it doesn't dry out (you can keep basting) and you should be good to go!

Extra Smokiness: If you want to increase that smokey flavor you can let the ham cook at the 215 degree F. temp for up to 2.5 - 3 hours. The 215 degree F. temp is really when that smokiness is going to happen! As a result, you may not need to cook the ham at the 300 degree F. temp as long - just watch your internal thermometer and let that be your guide.

Watch internal temp: The best, most accurate way to know when your ham is done (140 degree F. internal temp) is to keep an eye on your internal temp using an internal meat thermometer or a probe (if your smoker came with one). There are so many different variables that can impact how long it takes for the ham to come up to temp on a smoker!

Glaze: If you are wanting to use any sort of glaze simply increase smoker temp to 350/400 degrees F. once your ham comes up to temp. Brush on your glaze and then place back in the smoker for approx. 10 minutes or until glaze is tacky/sticky. Remove from smoker, let rest and enjoy! We love this Honey Bourbon Ham Glaze!

Ham done early: not a big deal if your ham is done before everything else! Simply wrap in foil and then wrap again with a large dishcloth and set aside!

Leftovers: try this Ham Bone Soup!

Keywords: smoked ham, how to smoke a ham

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Smoked Ham is a holiday classic! Such a great smoked ham recipe that makes your holiday a little extra special. Packed with flavor and the perfect centerpiece for any meal. If I am not making a Prime Rib or Smoked Turkey for the holidays then this is definitely what I am making!

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Skinny Mini Pumpkin Cheesecakes filled with pumpkin puree and pumpkin spice, complete with a crust made of chopped pecans and maple syrup. Made "mini" size, so there's no messy cutting or long bake times; these are a great, healthier Holiday dessert, made gluten-free, grain-free, and refined sugar-free.

The last recipe I posted, I shared an easy cookie recipe for the Holidays.

In that post, I promised there would be more desserts coming your way that were perfect for the Holidays. That are a little more "fancy," for those of you who like to kick your entertaining up a notch or two 🙂

I like having the best of both worlds, so my favorite thing is to have at least two different desserts at Thanksgiving and Christmas. One dessert can be more casual, like Cranberry Coconut Oatmeal Cookies. While the other can be a little more "fancy," like these Skinny Mini Pumpkin Cheesecakes.

Mini Cheesecakes are the perfect solution! A fun, easily served, Fall dessert recipe that anyone can make. If regular cheesecake makes you nervous, mini cheesecake is the perfect place to start.

And maybe you want a treat that's a little healthier? These Skinny Mini Pumpkin Cheesecakes are gluten-free, dairy-free, and naturally sweetened with honey or maple syrup. They start with a crunchy pecan crust. Topped with a creamy, smooth, pumpkin cheesecake layer. And then, put a little cool whip on top! For the ultimate Holiday dessert.

Plus, there is NO flour used in these Mini Cheesecakes. Finding a good gluten-free flour can sometimes be a daunting task, especially if you've never bought any before. Forget about all that and make some Mini Pumpkin Cheesecakes, that everyone can still enjoy!

Let's get to chatting about a few details to ensure mini cheesecake success.

Let's start with the pecan crust on the bottom.

First, it's a simple combination of finely chopped pecans, maple syrup (or honey), melted butter and water. You'll stir all the ingredients together.

Next, you'll take a muffin tin and line each cavity with cupcake liners. Spray them all lightly with non-stick spray. Then add an overflowing scoop of the pecan mixture to each cupcake liner. Use the back of your tablespoon to gently press the mixture to the bottom of each liner, in one even layer.

You'll bake the crust in the oven prior to making the filling, so that you make sure you have a crunchy crust at the bottom.

The crust is a little sticky from the maple syrup, so it sticks together as a crust but isn't entirely hard. It reminds me of Pecan Pie filling, which is incredible when combined with pumpkin cheesecake!

If you don't have pecans (or don't want to use them), you could also use finely chopped walnuts.

Then, the pumpkin cheesecake mixture.

You'll beat your cream cheese first with a mixer till it's smooth. Then, you'll add the Greek yogurt, honey/maple syrup, pumpkin puree, pumpkin spice seasoning, and vanilla and mix them in entirely. Lastly, lightly mix your egg in.

Top your baked pecan crust with the mixture, filling each cupcake liner almost entirely full. Bake in the oven till you see just a slight jiggle in the center of your cheesecake.

After these Skinny Mini Pumpkin Cheesecakes cool, the middles cave in a bit. It's normal for mini cheesecakes. And guess what, it's the perfect spot for cool whip! 🙂

What makes this recipe "skinny" is using reduced fat cream cheese and Greek yogurt. Instead of using traditional cream cheese for all of it. If you want to meet in the middle, feel free to use regular cream cheese and not reduced fat, either one works.

I do not recommend using any other type of yogurt though. I prefer 2% plain Greek yogurt. You could use vanilla instead of plain, and then add only 1/2 teaspoon of extra vanilla extract into the filling instead.

If you don't want to use honey or maple syrup, you could also use brown sugar in it's place.

Don't have pumpkin pie spice seasoning? You can mix together 2 teaspoons of cinnamon, and 1/4 teaspoon each of ginger, nutmeg, allspice, and cloves, to create your own!

Luscious cheesecake combined with pumpkin spice flavors, a crunchy and sweet Pecan Pie-like crust ... you don't wanna miss these Skinny Mini Pumpkin Cheesecakes! 🙂

And if you make these, let me know what you think! Either leave a comment below, or find me on Instagram. I love seeing what you guys make.

Looking for more easy, healthier, gluten-free, Holiday-inspired recipes? Check out my Chocolate Chip Pumpkin Bars or Pecan Pie Muffins.

And if you have leftover Greek yogurt, sweeten it with a little honey, add a little vanilla, and top it with some homemade granola!

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Skinny Mini Pumpkin Cheesecakes (gluten-free, grain-free)

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Skinny Mini Pumpkin Cheesecakes filled with pumpkin puree and pumpkin spice, complete with a crust made of chopped pecans and maple syrup . Made "mini" size, so there's no messy cutting or long bake times; these are a great, healthier Holiday dessert, made gluten-free, grain-free, and refined sugar-free.

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Make a classic old-fashioned recipe healthier for you! Strawberry pretzel salad is a dessert you'll fall in love with - especially if you love strawberries!
Healthy Strawberry Pretzel Salad

If you think all types of salad are just chopped lettuce and veggies, then I have a big surprise for you!

This salad is more like a sweet dessert than a savory side dish. There are three layers and each one is completely different but still enhances the overall bar.

It's always a good time to enjoy this strawberry pretzel salad. It's a refreshing and filling breakfast, a good-for-you dessert, or an immune-boosting snack.

Strawberries are so good for you, that any way to enjoy them is a good idea. Oranges seem to get all the attention for being high in vitamin C, but strawberries are another amazing source of it too. Plus, they have antioxidants too!

These nutrients fight disease-causing free radicals.

These sweet red fruits are also known to help lower bad cholesterol and have so much fiber in them that they are a wonderful boost to your gut health.

Whether you are trying to think about something fun to take to a group dinner or an outdoor cookout, or you just really love strawberries, you are going to love this recipe.

Ingredients Needed

This sweet and salty strawberry pretzel salad is made with a base of sweetened mini pretzels, a layer of cream cheese mixture, and all topped with an incredible strawberry compote.

Here's a bit more about what I used:

Mini Pretzels: You'll use about 5 cups of salted mini pretzels. This adds a contrasting salty flavor to the sweet strawberries on top. Use gluten-free pretzels to make this salad gluten free!

Butter: The four tablespoons of butter will coat the pretzels and help everything stick together.

Maple Syrup: To sweeten the pretzel layer naturally, add 1/4 a cup of real maple syrup. You'll also need another 1/4 cup for the strawberry compote layer and 1/4 a cup for the cream cheese layer, so you need 3/4 cup of syrup divided.

Cream Cheese: You need an entire block of lite cream cheese to make the middle layer.

Vanilla: Create velvety vanilla notes in the cream cheese layer with 2 teaspoons of real vanilla extract. I also used another 2 teaspoons in the strawberry compote, so you will need 4 teaspoons total.

Cool Whip: Mix 1 container of lite Cool Whip in with the cream cheese.

Strawberries: You can use fresh strawberries, but I used 5 cups of frozen strawberries.

Lemon Juice: Add 1 tablespoon of fresh lemon juice to enhance the strawberries.

Arrowroot Powder: Either add 2 tablespoons of arrowroot powder or cornstarch mixed with 2 tablespoons of water to thicken the strawberry compote.

Kitchen Tools Required

This recipe doesn't require a lot of fancy kitchen gadgets. A food processor will help you chop up the pretzels easier but it certainly isn't required.

Gather the following items before you begin:

For measuring, you will need the following sized cups and spoons: 1 cup, 1/4 cup, 1 tablespoon, and 1 teaspoon.

How To Make Healthy Strawberry Pretzel Salad

Now that you have all the ingredients and kitchen tools ready, it's time to start making this delicious old-fashioned salad!

First, preheat the oven to 375F. Don't forget to preheat the oven, because it takes the longest. Then, grease and line a 9×9 baking dish with parchment paper and set it aside.

Next, in a food processor, pulse pretzels until you have large crumbs. Add in melted butter and maple syrup and process until finely ground (but still some small chunks).

Press this mixture into the bottom of a baking dish and bake for 10 minutes. Let cool completely.

While baking, make the cream cheese filling. In a food processor, blend together cream cheese, vanilla, and maple syrup until creamy. Pour it into a bowl.

Add the defrosted cool whip to the bowl, and fold it into the cream cheese mixture until fully combined.

Once the pretzels are cool, top with cream cheese mixture. Place in fridge for 45 minutes.

While chilling, make the strawberry compote by heating strawberries and maple syrup over medium-high heat in a pan with a lid. It will take about 15-20 minutes for strawberries to totally break down and thicken up. After about 10 minutes, use a potato masher or fork to mash strawberries into a compote. Add lemon juice and arrowroot slurry (arrowroot mixed with water to prevent clumping).

Stir in the strawberries and let them continue to thicken until you've reached about 15-20 minutes and your compote seems thick enough. Turn off the heat and add vanilla. Let cool while cream cheese continues to cool.

Once the jam has reached room temperature, pour it over top of the chilled pretzel and cream cheese mixture. Chill in the fridge for 1.5 hours before serving. Keep in fridge.

Enjoy!

Below are some common strawberry pretzel salad questions. Don't see the answer you're looking for? Leave a comment at the bottom of this post!

How do I make this without a food processor?

You need to crush the pretzels into crumbs and you can do that by placing the pretzels in a bag and rolling over it with a rolling pin. I also used the food processor to make the cream cheese mixture - but you can whip that with an electric mixer or use a blender.

Can I use fresh strawberries in a pretzel salad?

Yes, you can certainly use fresh strawberries instead of frozen ones. It will still taste delicious!

Can I make strawberry pretzel salad the night before?

Yes, you certainly can make this the night before. In fact, if you give it longer to chill in the fridge, the layers will set up better. Store it in the refrigerator with an airtight lid or plastic wrap.

Is maple syrup healthier than table sugar?

Maple syrup is considered healthier than granulated sugar because it has a lower glycemic index. It isn't a 1:1 replacement either because maple syrup is sweeter than white sugar. You'll use less maple syrup than you would sugar, so you'll consume fewer calories.

Is this strawberry pretzel salad gluten-free?

I did not use gluten-free pretzels when I made my salad. If you need to eat gluten-free, just use gluten-free pretzels and you should be good to go.

Store leftover strawberry pretzel salad in an airtight container, like a resealable pyrex dish, in the refrigerator for up to 5 days.

If you liked this recipe, you'll want to try these!

Here are some more of my favorite strawberry recipes to make. Enjoy!

Recipe by Erin Morrissey and Photos by The Mindful Hapa

Healthy Strawberry Pretzel Salad

Make a classic old-fashioned recipe healthier for you! Strawberry pretzel salad is a dessert you'll fall in love with - especially if you love strawberries!

Prep: 60 Cook: 60 Total: 2 hours

Yield 16 1/2 cup servings 1x

1x 2x 3x

Creamy filling:

Strawberry Compote:

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Make a classic old-fashioned recipe healthier for you! Strawberry pretzel salad is a dessert you'll fall in love with - especially if you love strawberries! If you think all types of salad are just chopped lettuce and veggies, then I have a big surprise for you!

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This quick and easy pumpkin mousse is thick, creamy and lightly sweetened. Loaded with nutritious ingredients and completely vegan, this mousse makes for a satisfying, guilt-free dessert!

If you like pumpkin pie, you will most definitely enjoy this pumpkin mousse. It has all of the same flavor and texture of pie, but it's super easy (and fast) to make and it's actually quite healthy!

This is a recipe that I found in Clean Eating Magazine and knew I wanted to try it right away. Instead of using cream or milk, this mousse uses silken tofu for a rich, creamy texture.

For those who have never tried tofu before, have no fear, the flavor of tofu is extremely mild, so it tends to take on the flavor of whatever it's paired with. In this case, pumpkin!

Top the mousse with a dollop of whipped cream and some chocolate shavings and you'll have a Clean & Delicious Thanksgiving dessert, that is sure to please.

Ingredients needed to make pumpkin mousse:

This pumpkin mousse is a great healthier dessert to enjoy this fall! It's perfectly sweet, packed with cozy spices and so scrumptious that it's bound to become a forever family favorite. Here's what you'll need to make it:

Silken tofu - This type of tofu has a custardy texture. It works well in creamy and blended foods like smoothies, desserts, puddings, salad dressings, sauces and dips.

Pumpkin puree - Use 100% pure canned pumpkin for this mousse recipe. Don't grab pumpkin pie filling by mistake, which has added spices and sugar.

Maple syrup - to naturally sweeten the dessert!

Spices - The perfect blend of spices to give this mousse that warm, cozy, fall flavor. This recipe uses cinnamon, ginger, cloves and nutmeg. We'e also adding a bit of salt to really bring out the pumpkin flavor!

Optional - We love this pumpkin dessert topped with whipped cream and chocolate shavings. Use coconut or almond milk whipped cream and dairy-free chocolate to keep this mousse vegan friendly.

How to make pumpkin mousse:

Making pumpkin mousse is super easy! It's a simple mix of ingredients combined in a food processor. Let it set in the fridge for at least 4 hours and then, you're all set! Here's the simple process:

1. Prep the tofu. Line a colander with paper towels (or a clean dish towel). Place the tofu on top and then cover with a few more paper towels. Then, place a tea pot on top of the towel-lined tofu and allow to sit for 15 minutes to drain.

2. Blend ingredients. Add all ingredients to a food processor and blend until smooth and creamy.

3. Chill. Transfer mousse from the food processor to an airtight container. Place in the fridge to set for a minimum of 4 hours.

4. Serve. Spoon servings of mousse into individual bowls or jars and top with whipped cream and chocolate shavings. Enjoy!

Tips for success with this recipe:

This pumpkin mousse recipe is super simple, but here are a few tips to make sure your dessert is perfect!

The type of tofu matters in this recipe. Be sure to get soft silken tofu, which will have the best texture for making this creamy pumpkin mousse.

Make sure to use 100% pure pumpkin and NOT pumpkin pie filling for this recipe.

This recipe calls for ¼ cup pure maple syrup, but feel free to substitute with a different sweetener. Some options include - monk fruit sweetener, stevia, honey or even cane sugar. Whichever sweetener you choose to use, measure accordingly, since not all sweeteners will be a 1:1 ratio with the maple syrup.

Store leftover pumpkin mousse, covered, in the refrigerator for up to 3 to 5 days.

Topping ideas:

Just the simple addition of whipped cream and chocolate shavings over the top of this mousse is wonderful, but feel free to get creative with toppings, the options are endless. Here are a few ideas:

chopped nuts

crushed pretzels

fresh berries

granola

crushed graham cracker

caramel or chocolate sauce

chocolate chips

shredded coconut

Helpful kitchen tools:

Here's a few essential tools for making this pumpkin mousse recipe:
4-cup Food Processor
4-cup Glass Storage Bowls

More favorite pumpkin recipes:

Looking for more healthy pumpkin deliciousness? Give these family-favorite recipes a try!

If you make this pumpkin mousse recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community.

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This quick and easy pumpkin mousse is thick, creamy and lightly sweetened. Loaded with nutritious ingredients and completely vegan, this mousse makes for a satisfying, guilt-free dessert! If you like pumpkin pie, you will most definitely enjoy this pumpkin mousse.

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Made with rolled oats and whole wheat flour, this Healthy Apple Crisp is an easy, fall inspired dessert. It's ready in just under an hour and is a low-hassle alternative to traditional apple pie. Enjoy this refined sugar free crisp that can be made dairy free and is bursting with fall flavors!
The most delicious apple crisp dessert

Nothing screams fall more than warm apple and cinnamon. Truly.

Clearly this is one of my favorite flavor combinations because I have been making apple-based recipes all season. If you're an apple-cinnamon lover like me, you should try my healthy apple cobbler, my healthy mini apple pies, or my apple pie baked oatmeal!

I just love the warmth (and smells) of the spices. They bring up the coziest feelings of crisp fall days spent cuddling under blankets with warm apple cider after running around playing in the cold all day!

This healthy apple crisp brings back all those feelings. It is packed full with warm juicy apples and topped with a crispy, golden crumble. It will remind you of your favorite apple pie, but it's way less work since an apple crisp is crustless!

Dare I say it... I may even like the crisp better than the traditional apple pie! It's a MUST for this year's Thanksgiving table.

Ingredients in this apple pie crisp recipe

Apple crisp consists of two parts: a base and a crispy top layer. For the base we'll use a boatload of apples (10 cups, to be exact), sugar, cinnamon, and flour. Then, we'll create a yummy top layer of rolled oats, nuts, and more!

Apple Base

Apples: To begin, start with 10 cups of apples. They should be cored, peeled, and sliced. I used honeycrisp, but any type will work!

Coconut sugar: Add sweet flavor with 1/3 cup of coconut sugar. See below for why this is an awesome swap for creating a healthier dessert!

Cinnamon: Add flavor with 1 tsp of cinnamon.

Flour: Lastly for the apple base, use 1 tbsp of white whole wheat flour.

Crisp

Rolled oats: Kick off the crisp topping with 1 cup of rolled oats.

Flour: Next, add 1 cup of white whole wheat flour.

Coconut sugar: Add more sweetness with another 1/3 cup of coconut sugar!

Nuts: Next, include 1/2 cup of either walnuts or pecans for a yummy crunch. They should be finely chopped.

Baking powder: Use 1/4 tsp of baking powder to help the crisp bake properly.

Baking soda: Do the same with 1/4 tsp of baking soda!

Cinnamon: Add some more cinnamon for flavor. Use 1 tsp.

Butter or coconut oil: Finally, 1/2 cup of either melted butter or coconut oil will help the ingredients mix well together and will create for a delicious apple crisp!

Crisp vs. Cobbler vs. Crumble

Something I always used to ask myself was "what the heck is the difference between a crisp and a cobbler?" It always seemed like the two terms were used interchangeably. Baked apples (or berries) topped with some sort of crispy topping was a crisp or a cobbler, no matter the ingredients.

But. Turns out there is a difference! While the filling between all three is typically baked fruit, the difference is all in the topping.

The topping of a COBBLER is usually made of some sort of dough, like biscuits, pastry, or cake batter. The dough is dolloped on top of the fruit. As the dough spreads out and the fruit bakes through the cracks, the dough looks like a cobblestone street. Hence the name cobbler!

A CRISP is made up of a combination of oats, flour, butter, sugar, and spices. When it bakes, it gets crunchy, which is where the name "crisp." Comes from.

This is actually different then an apple CRUMBLE, which usually doesn't have oats in its. It's just sugar, flour, and butter.

So, now you can impress all your family members by explaining the difference while you enjoy this healthy apple crisp!

What makes this apple crisp healthy?

Typical apple crisp is made with all-purpose flour and is loaded with refined sugar and butter.

I've made a couple of easy swaps in this recipe to up the nutrient levels. The result is a dessert that will definitely satisfy that sweet tooth, but is also healthy enough to eat for breakfast! I promise, no one will even notice a difference!

This healthy apple crisp recipe uses:

White whole wheat flour: Whole wheat flour is used in place of all-purpose flour, which has a higher fiber content.

Coconut sugar: I eliminated the refined sugar in this recipe and replaced it with coconut sugar, a natural alternative.

Walnuts or pecans: Adding chopped nuts to this recipe adds a good source of healthy fats.

Of course, you're also getting a serving of fruits from the apples and fiber from the rolled oats. This recipe can also be made vegan but substituting coconut oil in place of butter.

Tools used to make this dessert

To create your apple crisp, start with a veggie peeler for your apples. From there you will need a mixing bowl, stirring utensil, baking dish, and measuring cups! Gather 1/4 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, and 1 cup.

How to make healthy apple crisp

This apple crisp is incredibly easy to make. From start to finish, it takes about an hour.

Start by peeling, coring, and slicing your apples. Be sure to slice the apples thinly.

Next, mix apples together in a bowl with coconut sugar, cinnamon, and 1 tablespoon of flour. Pour into baking dish.

Then, combine oats, flour, coconut sugar, pecans/walnuts, baking powder, baking soda, cinnamon, and melted butter/ coconut oil and stir until combined. Then sprinkle the crumble evenly on top of your apple mixture.

Now all you have to do is bake for 45 - 50 minutes, until the crust is golden brown and apples are bubbling!

Serving your healthy apple crisp

This apple crisp is best served warm out of the oven to keep the top nice and crunchy!

Honestly this recipe is SO GOOD that it really doesn't even NEED the ice cream. But, if you want to level up, a big scoop of ice cream melting over this warm apple crisp is definitely a win.

I also love to eat it with a few spoonfuls of yogurt for breakfast or a mid-afternoon snack. Because oats + apples = breakfast, right?

If you want to reheat this apple crisp, I'd recommend reheating individual portions in the microwave. You can also reheat it in the oven, but be sure to watch to ensure that the crumble does not burn!

If you liked this recipe, you'll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on and use the hashtag #erinliveswhole so I can see it and feature you!
Recipe by Erin Morrissey and Photography by Moriah Sawtelle

Healthy Apple Crisp

Made with rolled oats and whole wheat flour, this Healthy Apple Crisp is an easy, fall inspired dessert. It's ready in just under an hour and is a low-hassle alternative to the traditional apple pie. Enjoy this refined sugar free crisp that can be made dairy free and is bursting with fall flavors!

Prep: 10 minutes Cook: 45 minutes Total: 55 minutes

Did you make this?

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Made with rolled oats and whole wheat flour, this Healthy Apple Crisp is an easy, fall inspired dessert. It's ready in just under an hour and is a low-hassle alternative to traditional apple pie. Enjoy this refined sugar free crisp that can be made dairy free and is bursting with fall flavors!

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Delish!! Not vegan...

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