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Easy Gluten-Free Crepes (Sweet or Savory)

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Easy gluten-free crepes bring all the magic of classic French crepes to your kitchen. These thin, delicate pancakes are simple to make and work with both sweet and savory fillings or no filling at all. They taste every bit as delicious as traditional crepes and freeze beautifully, so they're perfect for special breakfasts, quick desserts, or light lunches. A dairy-free option is included too.

Plates of golden crepes topped with blueberries, powdered sugar, and whipped cream.

While I fell in love with crepes at the street stands of Paris, I still remember my first Crepe Suzette at a tiny French restaurant in San Diego. I was instantly hooked. After going gluten-free, I updated my recipe so we could still enjoy them. These gluten-free crepes are easy, flexible, and made with simple ingredients you probably already have on hand.

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Gluten-Free Crepes Recipe Highlights

  • Sweet or savory - Serve gluten-free crepes for breakfast, lunch, dinner, or dessert.
  • Make ahead friendly - Refrigerate or freeze the crepes for later.
  • Flexible for everyone - Not gluten-free? Use all-purpose flour or white whole wheat flour.
  • Dairy-free option - Use unsweetened oat milk and dairy-free butter to grease the pan while cooking.
  • Easy to serve - Fill and roll, or simply fold and stack crepes with your favorite fillings.

For another gluten-free breakfast recipe try these golden crisp waffles.

Ingredients You'll Need

Flour, eggs, milk and ingredients to make crepes on a counter.
  • Flour - Use a gluten-free flour blend but you can make them with all purpose flour (wheat flour) as well. The gluten-free ones are so good no one would know they are gluten-free crepes. Seriously.
  • Milk - I use what I have in the fridge, usually low fat but whole milk is good too.
  • Eggs - Large eggs, clean, un-cracked.
  • Butter - I use unsalted butter for gluten-free crepes, especially sweet crepes.
  • Sugar - To reduce sugar, I usually use monk fruit, but you can use regular or superfine sugar. Use sweetener only for sweet, dessert crepes. Omit for savory crepes.
  • Flavorings - For dessert crepes, a little vanilla extract is nice. For savory crepes, omit.

Please see the recipe card for measurements and salt.

For another style of pancake, try these hearty buckwheat pancakes, entirely gluten-free.

Chef's notes on flours: I've made gluten-free crepes with both King Arthur Gluten-Free Measure for Measure flour (with xanthan gum) and King Arthur Gluten-Free All-Purpose flour (without). Both work well. The all-purpose flour without xanthan gum may make a slightly more tender crepe. Similar gluten-free flour blends should work too. I have not tested this recipe with cornstarch-heavy blends such as Cup4Cup.

Substitutions and Variations

  • Almond flavor - For dessert crepes, try almond extract instead of vanilla extract.
  • Citrus twist - Make lemon crepes with fresh lemon zest and a little lemon juice, or add a touch of orange flower water.
  • Dairy-free option - For dairy-free crepes, use plant-based butter and dairy-free milk. Unsweetened oat milk is my recommendation, though almond milk should work too.
  • Savory crepes - Omit the vanilla and sugar for savory fillings.

Tools for Making Crepes

None of these tools for making crepes are expensive, plus they are versatile and good for many uses beyond crepes. This is what I use for making crepes, but I've listed alternatives.

  • A crepe pan: The best pan is a 10" non-stick crepe pan. The good news is they are inexpensive, and not only usable for crepes but for eggs and other foods. The crêpe pan I use is light weight and allows you to handle and swirl the batter to cover the pan bottom to make a crepe. You can also use a 10" nonstick skillet instead of a special crepe pan. The benefit of a real crepe pan is the sides are low, so it's easier to turn the crepes.
  • A mini off-set spatula: This cheap little tool is something I reach for often, not just for crepes. If you don't want to bother, use a fork. You need something to gently life the edges of the crepe while it cooks to peak underneath, then grab the edges to flip it.
  • Blender: While you can make gluten-free crepe batter by hand in a medium bowl with a whisk, a good blender does a better job. If making crepe batter by hand, whisk it very well until smooth and if needed, strain out any lumps. 
  • Fine sieve: A fine sieve is a basic tool everyone should have in the kitchen. Flour for crepes must be sifted to lighten and aerate the batter and remove any lumps. You can also use an old fashioned sifter. If you like to bake, you'll love having a sifter. It's faster than using a sieve, but both work. Find them at kitchen stores, Walmart, online, etc.
  • Parchment paper: I buy handy 9" parchment rounds to layer finished and cooled crepes when making them ahead. You can use parchment squares or wax paper as well and trim them to fit. The rounds fit perfect, and you can use them to line cake pans and springform pans.

How to Make Gluten-Free Crepes

Note: I've made gluten-free crepes with ¼ cup of batter for very thin crepes, and with ⅓ cup, for crepes that are just a little sturdier (and still delicious). That's only 1 tablespoon difference, both work.

Sifted flour on parchment paper with a sifter and sieve.
Step 1: Sift the flour to lighten it and remove any lumps.
Flour, eggs, milk, vanilla in a blender container to make crepe batter.
Step 2: Add milk, flour, eggs, vanilla, and sugar, and salt to the blender.
Pale yellow batter inside a blender container.
Step 3: Blend on low speed blend until smooth, about 45 seconds. Crepe batter will be thin and will thicken a bit upon resting and refrigerating.
A Pyrex glass measuring container with light yellow batter covered in plastic.
Step 4: Pour the batter into a container, cover and let the batter rest refrigerated for 30 minutes(or longer). Can be made ahead. Melt butter when ready to make crepes.

Chef's tip: Why rest the batter? For better results. So the flour hydrates, any bubbles dissipate for a smoother batter, and for more delicate crepes. The flavor is also better. Rest 30 minutes. I've made batter up to 2 days in advance then whisked well to reincorporate. I also get it out of the refrigerate and let it stand to get the chill off, until the temperature is closer to room temperature.

Yellow batter in a crepe pan for making crepes, finished crepes on a plate.
Step 5: Place pan over medium heat. Brush with a small amount of melted butter. Pour scant ⅓ cup of batter and immediately turn and swirl the pan in a circular motion until the batter coats the bottom of the pan entirely. Cook 60 seconds on first side. Crepe should be set and edges done.
A golden crepe in a black shallow pan finished cooking.
Step 6: Lift the edge of the crepe and with your fingers gently turn it over to the second side. Shake the pan a bit to re-center. Cook another 45 seconds. Turn the heat down a bit if needed so they don't brown too quickly.
A stack of golden crepe between rounds of parchment paper on a plate.
Step 7: As each crepe is completed, slide it out of the pan onto a flat plate. When done, layer them between parchment paper or wax paper.

When crepes are cool, wrap in plastic film then into a zip-stye bag. Refrigerate for 3-4 days or freeze up to 4 months (remember to label and date).

Chef's tip: Frozen crepes are fragile. Place as many gluten-free crepes as you need in the refrigerator overnight to thaw and handle with care so they don't break. Allow crepes to thaw completely before unwrapping and separating to prevent tearing. The parchment layers really help with handling.

Serving Suggestions

In France, one of the simplest and most beloved ways to enjoy crepes is crêpe au sucre, served with melted butter and a sprinkle of sugar. Crepes filled with Nutella are another favorite. At home, an easy way to serve gluten-free crepes is with good jam, fresh fruit, and a light dusting of powdered sugar or powdered monk fruit for a no-sugar option. Find more ideas below.

Two golden folded crepes on a white plate with blueberry jam and whipped cream.

Sweet Crepe Ideas

Find your favorite fillings and toppings. Fill crepes with lightly sweetened vanilla whipped cream, also called Chantilly cream, or whipped ricotta sweetened with a little honey. Another option is pureed cottage cheese, blended smooth in a food processor and sweetened however you like.

For breakfast, a drizzle of maple syrup is delicious. For dessert, try strawberry coulis, jam, fresh berries, or a little whipped cream. I usually keep it simple with jam, berries, or whipped cream, or all three if I'm serving crepes to friends for dessert.

For a topping that works well for both breakfast and dessert, try this cinnamon apple compote or blueberry compote.

Savory Crepe Ideas

For breakfast, fill savory crepes with softly scrambled eggs and cheese. For lunch or dinner, try a creamy chicken, mushroom, or creamed spinach filling.

A little French restaurant near our house serves buckwheat crepes filled with slices of ham, then topped with a poached egg and cheese. Always a treat.

Savory vegetables make a great filling too, like this roasted vegetable ratatouille, another terrific French-inspired dish.

Recipe FAQs

How do I make crepe batter smooth and lump-free?

The best way to achieve lump free crepe batter is with a blender on low speed. Without a blender, whisk well in a bowl until smooth and if lumps persist, strain the batter through a fine sieve before using. Another tip, strain your flour before mixing.

Should I let the crepe batter rest before cooking?

After mixing, rest crepe batter in the refrigerator for 30-60 minutes so the flour has a chance to hydrate. This is especially important for gluten-free crepes.

What type of pan is best for making crepes?

While I've used carbon steel pans, a non-stick pan frying pan will do. Best is a non-stick crepe pan for making crepes. They are shallow, so the crepes are easy to turn, and not a heavy pan, so they are easy to swirl the batter and handle. The good thing is that non-stick crepe pans are inexpensive and worth buying if you love crepes. They make making crepes easy, so you can enjoy them more often.

Can I make crepes ahead of time?

You can definitely make crepes ahead of time. Cool crepes then stack them between pieces of parchment paper or wax paper and refrigerate until serving time.

To freeze, just wrap the stack in plastic film and then in a zip-style bag. To freeze, wrap the stack of crepe in layers of plastic wrap then into a freezer-safe bag. Label and date for up to two months. To thaw, place them in the refrigerator overnight. When thawed, gently remove the layers an fill as desire with sweet or savory options.

More Breakfast and Brunch Recipes

Looking for more breakfast and brunch inspiration? Here are a few reader-favorite recipes to add to your table, whether you're planning a cozy weekend breakfast or a special brunch spread.

If You Make Gluten-Free Crepes

Let me know if you made these gluten-free crepes by adding a comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Two golden folded crepes on a white plate with blueberry jam and whipped cream.

Gluten-free Crepes

Sally Cameron
The classic thin French pancakes called crepes, made gluten-free (or with all purpose wheat flour). Delicious for a sweet dessert or for a more savory breakfast, lunch or dinner. Easy and fun to make, crepes freeze so you can make them ahead to use anytime.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast, Dessert, Dinner
Cuisine French
Servings 4 to 5, 8-10 crepes, 2 per person
Calories 189 kcal

Equipment

Ingredients
  

  • 1 cup gluten-free flour or regular all purpose flour (wheat)
  • 2 cups low fat milk whole milk or plant milk
  • 2 large eggs
  • 2 tablespoons sugar or monk fruit for sweet crepes only
  • ¾ teaspoon vanilla extract sweet crepes only
  • 1 pinch salt
  • 1 tablespoon unsalted butter or plant butter, melted

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Instructions
 

Make crepe batter

  • Sift the flour onto a piece of wax paper or parchment paper. Add the milk to the blender, then the sifted flour, eggs, sugar or monk fruit, vanilla, and pinch of salt. Blend on low speed for about 45 seconds, until blended. Don't use high speed. Note: for savory crepes, omit the sugar and vanilla.

Refrigerate batter

  • Pour the crepe batter into an airtight container and refrigerate for 30 minutes to hydrate flour. Can be made ahead up to 2 days.

Make the crepes

  • Remove the batter from the refrigerator. Whisk crepe batter to re-incorporate into a smooth batter.
  • Melt the butter in a small bowl in the microwave. Place the pan over medium heat to get hot, then turn down to medium low. Brush a little melted butter over the pan surface, it should sizzle just a little.
    Pour in a scant ⅓ cup of batter and immediately lift the pan and gently swirl so the batter evenly covers the bottom of the pan. Don't worry if the first one is not perfect looking. It will still taste great.
  • Cook the first side of the crepe approximately 60 seconds. Lift an edge to see if it is lightly golden, the with your fingers (it's a little hot) pick up the crepe and turn it over. Shake the pan to re-center if needed. Cook approximately 30-45 seconds longer, the slide the crepe out of the pan onto a flat plate.
    Continue making crepes, brushing between each one with a very small amount of butter. Stack crepes as you go.

To serve

  • Fold into quarters serve and top as preferred, or to refrigerate for another day.
    Stack them each between a layer of parchment of wax paper then wrap well in plastic film and refrigerate for 3-4 days. Alternatively, freeze crepes for up to two months. Be sure to label and date the package. Thaw in the refrigerator overnight.

Notes

Nutrition calculation was done with standard sugar. If you make them with monk fruit (as I do), it is only 3 grams of sugar per crepe (and 21 carbs for 2). Numbers are included for the crepes only, not for any topping or fillings you might enjoy. 
If crepes are frozen, they are fragile until completely thawed so handle them carefully so they don't break. Thaw in the refrigerator overnight for best results. Separating them is easy if you've layered between parchment paper. 

Nutrition

Serving: 2crepesCalories: 189kcalCarbohydrates: 27gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 85mgSodium: 73mgPotassium: 179mgFiber: 2gSugar: 10gVitamin A: 363IUCalcium: 147mgIron: 1mg
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The Best Roasted Tomato Sauce

by 108 Comments

As farmers' markets overflow with fresh, ripe summer tomatoes, now is the perfect time to make a batch of roasted tomato sauce. Skip the stockpot and reach for your roasting pan to create a richly concentrated and flavorful sauce that captures the essence of summer. While 'the best' is a bold statement, this recipe has been shared more than 50,000 times through the years. It's a reader favorite for good reason, since 2011.

Jars of rich red roasted tomato sauce on a wood counter with fresh tomatoes and garlic cloves.

In late summer when prices are low, I'll bring home 10-20 pounds of fresh tomatoes and make my own roasted tomato sauce. Roasting tomatoes concentrates their natural sweetness. Adding garlic, onions, and herbs adds wonderful flavor. Store-bought pasta sauce can't hold a candle to this!

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Why You'll Like This Recipe

  • Roasted tomato sauce freezes well for a quick meal in colder months to come.
  • Takes advantage of fresh summer tomatoes.
  • Terrific with many dishes like this easy chicken parmesan, and of course simply with a bowl of pasta.

If you love homemade tomato sauce, here's another recipe, my easy homemade marinara sauce. Make it in about 30 minutes with canned tomatoes.

Roasted Tomato Sauce Ingredients

Ingredients for roasted tomato sauce on a marble counter with tomatoes, onion, garlic, oil, wine.
  • Tomatoes: Use meaty, fresh ripe tomatoes, whatever looks best and is a good price as you need a lot of tomatoes. Check out your local farmer's markets. Different types of tomatoes is good
  • Garlic: Use fresh garlic cloves, not garlic powder, for that punch of flavor. A must for tomato sauce.
  • Oil: Extra virgin olive oil is the best.
  • Wine: A little dry red wine adds nice flavor but it's optional.
  • Herbs: Fresh oregano, fresh basil leaves, or some of each.
  • Onions: Yellow, brown, or white, all are fine.
  • Red pepper flakes: If you want to add a little spiciness.

Please see the recipe card for measurements, salt and black pepper.

Here's another of my favorite tomato-based sauces; mushroom marinara. Rich and meaty but no meat!

Chef Sally's tip on wine: When I cook with wine I use the mini airline size bottles so I don't have to open a big bottle. They work great, are inexpensive, and easy to keep in the pantry. Wine enhances flavor in cooking, but of course using it is optional.

Substitutions and Variations

  • To offset the acidity of the tomatoes, some people add a little sugar. If your tomatoes are sweet, you probably won't need it, but you can use it if perferred. Another option is a little monk fruit.
  • Another nice addition is a tablespoon or two of balsamic vinegar. Add this when pureeing the roasted tomato sauce. It adds nicely to the flavor of the sauce. 
  • To use dried herbs instead of fresh herbs, use a dried Italian seasoning blend. Use ⅓ to ½ as much as fresh herbs.

Chef's tips on tomatoes: So what's a good tomato for this sauce? I usually buy a combination of heirloom varieties like Brandywine and Purple Cherokee (a purple beefsteak) and Roma tomatoes, for fun color and flavor mixed in. Red beefsteak tomatoes are excellet too. Buy what looks best and is a good price as this is a lot of tomatoes! A mix is great for roasted pasta sauce. For more info on varieties of tomatoes read this.

Recipe Instructions

Ten pounds of colorful chopped tomatoes on a black cutting board with a knife.
  • Step 1: Pre-heat a hot oven or two ovens to 425°F.
  • Step 2: Wash the tomatoes and core them, depending on variety. Beefsteak and heirloom tomatoes have bigger cores. If you are using Romas, you may only need to chop them. Chop the tomatoes into larger chunks. Add them to the roasting pans.
  • Step 3: Roughly chop onions and peel garlic cloves leaving them whole. Add them to the roasting pans, diving the quantity between the two.
  • Step 4: Add olive oil, chopped herbs, wine (if using), salt and pepper and toss with your hands to mix.
  • Step 5: Roast the tomatoes. Timing is approximately 1:15 minutes, depending on how juicy the tomatoes are, how concentrated you want your roasted tomato sauce, and your ovens. It might take a little longer.
  • Stir the sauce half way through. Check their progress around 45 minutes. Don't leave the ovens open too long. Roast until the tomatoes and onions are a nicely shriveled with browned edges and there is still a little juice in the pan bottom.
A stainless steel roasting pan of roasted tomatoes, onions, herbs, and garlic.
  • Step 6: When roasting is complete, allow pans to cool long enough to handle, then spoon everything carefully into a food processor or blender in batches and puree. For a chunky sauce, do a few pulses. For a smooth sauce, process for a little longer. Your preference.
Roasted tomatoes, onions, garlic cloves, and herbs in a food processor to be pureed.

Another tool option, use a stick blender (immersion blender). They are a handy tool that takes up a lot less kitchen space than a food processor or high powered blender for smaller kitchens. Be sure to puree in a tall pot in the kitchen sink to reduce splatter (and wear an apron!).

Chef's tip on yield: My most recent batch of roasted tomato sauce yielded 3 beautiful quarts. At other times, the yield has been 2 quarts. Maybe the tomatoes were more or less juicy, or maybe I reduced it farther in roasting. Either way, the sauce is fantastic and thick after pureeing.

Pureed tomato sauce in a food processor workbowl ready to enjoy.

Recipe Tips and Tricks

Use one large roasting pan (like you use for a turkey) for a half batch or two large roasting pans for a full batch. For a full batch with one roasting pan, split this recipe into two batches. If you have double ovens or one really large oven, you might be able to do two pans at once with two roasting pans. If you only have one roasting pan, try borrowing a second from a friend.

Another option is using a big electric roaster like you might do a turkey in. Electric roasters are great tools and I've used them for other recipes but not for roasted tomato sauce. You'll have to experiment with timing.

Don't use disposable, uncoated aluminum pans. The acidity in tomatoes reacts with the aluminum with the possibility of leaving an unpleasant metallic taste.

While the long terms effects of aluminum leaching into foods it not fully known (there are conflicting reports), acidic foods like tomatoes are better off in stainless steel or anodized aluminum. Anodized aluminum roasting pans work because the manufacturing process hardens the metal making it non-reactive.

Read Tip: Willie says "I've been making this for a few years now - the best marinara sauce EVER! ? I use two stainless steel cookie sheets (don't have 2 roasting pans) and switch top and bottom, half way thru cooking". See here entire comment below.

Serving and Storing Suggestions

  • Serve over your favorite pasta noodle. It's a good basic spaghetti sauce, or for penne or rotini (corkscrew).
  • For a lower carb dinner, serve over zucchini noodles.
  • It makes a terrific pizza sauce!
  • Roasted tomato sauce is also terrific with my ricotta and kale stuffed shells recipe.
  • Serve as a dipping sauce with a grilled cheese sandwich. Oh, it's so good.
Finished tomato sauce in glass jars and silicone molds for freezing.

How Do I Store Roasted Tomato Sauce?

Roasted tomato sauce will keep in the refrigerator for 5 days in an airtight container, or freezer for up to 6 months. I've used glass jars (like a mason jar or a ball jar) and these portioned silicone freezing cubes.

Store roasted tomato sauce in them or when the sauce is frozen solid, pop the cubes out and store in freezer-safe zip bags, labeled and dated.

When you fill jars, don't fill them all of the way to the top. Leave a little head space for expansion.

To thaw frozen sauce, place in the refrigerator overnight, pour into a pan over medium heat with a lid on low heat. On of my favorite things to label jars with is these removable labels. They work great.

Roasted Tomato Sauce Canning Notes

I used to can this sauce with a pressure canner so it was pantry stable. Now I just freeze the finished sauce.

Low-acid foods such as tomato sauce should optimally be processed using a pressure canner, not a water bath. Only a pressure canner can reach the 240 degrees necessary to safely process low-acid foods (a ph value greater than 4.6).

For instructions on preparing canned tomatoes, check out this article from Simply Canning.

A jar of rich red, chunky roasted tomato sauce without a lid and red ripe tomatoes.

Recipe FAQs

Which type of tomatoes are best for roasting?

Meatier tomatoes are best for making a roasted tomato sauce. Buy either Roma tomatoes or plum tomatoes, but you can use any variety of tomatoes depending on availability and personal preference. I often use heirloom tomatoes.

If the tomatoes have lots of seeds, squeeze or slice some of them out after halving or quartering. A combination of tomatoes make for good flavor. If you want a really red sauce, use all red tomatoes, or mix in colors for fun and flavor.

Do I need to peel the tomatoes before roasting them?

No need to peel tomatoes before roasting as the skins soften during roasting and add nice texture to the finished sauce. Plus, there is good nutrition in those skins, so I recommend not peeling. It's definitely a time saver too. For a smoother roasted tomato sauce, puree longer in a food processor or blender.

What herbs and spices work well in roasted tomato sauce?

Traditional herbs for roasted tomato sauce include basil, oregano, thyme, rosemary, Italian parsley, and bay leaf. Soft leaf herbs blend into the finished sauce easily when pureeing. Herbs such as bay leaf must be removed, as you do not want to eat them. Rosemary, if chopped, will blend in, or use sprigs then remove after roasting.

More Recipes With Tomatoes

Here are more recipe for you using tomatoes, from oven roasted cherry tomatoes to an easy marinara, bolognese, and mushroom sauce.

⭐️Did You Make This Recipe?

If you make this roasted tomato sauce recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

Recipe originally published in September 19, 2011.

📖 Recipe

roasted tomato marinara sauce | AFoodCentricLife.com

Roasted Tomato Sauce

Sally Cameron
Roasting tomatoes makes an incredibly rich and concentrated tomato sauce. To roast this many tomatoes at once, you need two roasting pans so as not to crowd the ingredients. That may require two ovens or roasting in two batches. If you don't own a roasting pan, find a friend who does and borrow one. Freezes beautifully. Serving is ¾ cup.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Sauce
Cuisine Italian
Servings 16 Yield 3 quarts (12 cups)
Calories 133 kcal

Equipment

  • Stainless steel roasting pans
  • Food processor or blender
  • Double ovens or split the batch into two

Ingredients
  

  • 10 pounds fresh tomatoes
  • 16 large whole garlic cloves, peeled
  • ½ cup extra virgin olive oil
  • ½ cup dry red wine optional
  • 6 tablespoons fresh oregano leaves or basil leaves (or both) or 2 tablespoons dried
  • 2 medium onions roughly chopped
  • 1-2 tablespoons Balsamic vinegar optional
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • ¼-1/2 teaspoon red pepper flakes optional

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Instructions
 

Pre-heat Ovens

  • Pre-heat the oven (s) to 425°F. Get out two large stainless steel roasting pans (like for roasting a turkey).

Prep Tomatoes

  • Wash the tomatoes. Depending on the type of tomato, you may need to cut out the core first, as with large Beefsteak or Heirloom varieties. You may not need to with Roma or plum tomatoes Cut tomatoes into large chunks. Don't cut the pieces too small. Big chunks are good. Smaller pieces roast too fast.

Roast Tomatoes

  • Place tomatoes in the roasting pan. Add garlic cloves, oil, wine or broth, oregano, onion, salt and pepper. Toss with your hands. Place pans in the oven and roast until tomatoes have reduced and are starting to get a few black edges. The pan should still have some juices, not be dry.  Depending on your oven it should take about 60 minutes. Stir half way through. If the tomatoes are really juicy, it may take longer.

Cool and Puree

  • Remove pans from oven, set on the stove top and allow to cool until you can handle it. Carefully transfer the roast tomatoes into a food processor and pulse 5-6 times or until you get the preferred texture. You can also use a blender and process in batches. Serve or cool completely and freeze in portions.

Notes

Canning tomatoes requires a pressure canner. See notes in the post, and read about canning tomatoes on recommended links.
For tomatoes, use what is best at the market. Roma tomatoes, plum tomatoes, beefsteaks, and heirloom tomatoes all work great in this recipe. 
The yield for this recipe is 2-3 quarts, depending on how far you roast or reduce the tomatoes. This sauce will keep fresh in the refrigerator for 4-5 days, or freeze for up to 6 months. Some batches I've reduced the sauce way down with little juice left in the pan. This last batch I did not go as far and got 3 beautiful quarts of sauce. 

Nutrition

Serving: 0.75cupCalories: 133kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 307mgPotassium: 731mgFiber: 5gSugar: 8gVitamin A: 2404IUVitamin C: 41mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Tropical Mango Pineapple Smoothie

by Leave a Comment

Refreshing on a hot day, enjoy tropical flavors with this mango pineapple smoothie, bursting with the vibrant flavors of ripe mango, pineapple, and lime juice. Skip the fast food version that's loaded with sugar and make this healthier alternative at home in minutes. Naturally sweetened with whole fruit, it's also packed with protein from Greek yogurt and fiber, making it a great way to start the day.

Ever order a McDonald's mango pineapple smoothie? Just reading the nutrition label could send you into sugar shock. It's the kind of smoothie that gives smoothies a bad name. A medium mango pineapple smoothie at the golden arches has a whopping 57 grams of sugar (14 teaspoons) and almost no protein (3 grams). Let's fix that right now so you can enjoy this tropical smoothie at home.

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Why You'll Like This Recipe

  • Make it in minutes or make it ahead for a grab-and-go breakfast.
  • High in protein and fiber, a healthy mango pineapple smoothie recipe.
  • Use frozen fruit or fresh fruit.
  • Way less sugar than a fast food mango pineapple smoothie.

If you love mango in smoothies, try this bright green smoothie with mango and spinach. Sounds crazy but it's terrific and a beautiful color. 

Recipe Ingredients

Two glasses of bright golden mango pineapple smoothies with lime and pineapple wedges.

While this smoothie is a tropical delight, it is still a higher sugar smoothie. Be careful how much fruit you add. If you eat low carb or watch your sugar intake, keep this smoothie recipe as a treat, not an everyday smoothie.

  • Milk: Coconut milk adds more of a tropical touch, but almond milk, hemp seed milk, dairy milk, or cashew milk all work.
  • Yogurt: Buy unflavored plain Greek yogurt for the best protein.
  • Protein powder: Use your preferred. I generally use whey protein.
  • Mango: Fresh mango or frozen mango. Frozen mango chunks make it frosty and thicker.
  • Pineapple: Use fresh pineapple or frozen pineapple.
  • Lime: A little fresh lime juice lifts the flavor and tempers the sweetness.
  • Turmeric: Just a little adds golden color (optional), plus it's good for you.
  • Vanilla: What's more tropical than vanilla? Add a little vanilla extract or vanilla paste, if you are not using vanilla protein powder.

For lower sugar smoothies, try berry smoothies and check out my smoothies recipe index page.

Chef's tip: One tropical fruit I skip in a mango pineapple smoothie is banana. Often used in smoothie recipes to make them creamy, this smoothie recipe doesn't need more sugar, as it gets nice creaminess from the yogurt. Can you add banana? Yes, fresh banana or frozen banana. I don't think it is needed, but it's up to you.

Substitutions and Variations

  • It might sound crazy but a little mild curry powder is nice!
  • Swap lemon juice for lime juice.
  • Use either all protein powder or all yogurt to meet your protein needs.
  • For more fiber and protein, add a tablespoon of ground flax seed.
  • If you want it sweeter, try a little maple syrup, honey, or monk fruit (for no added sugar). 
  • Try coconut water for your liquid, but read the labels for added sugar.
  • Add a vanilla extract, ground vanilla, or use vanilla protein powder. 

Fresh pineapple mango salsa is terrific with chicken, fish, shrimp, and many other dishes. It's brightly flavored and delicious if you've never made it.

Chef's tip: What NOT to use in a pineapple mango smoothie? Skip any mango puree concentrate, pineapple puree, pineapple juice, fruit juice concentrate, or orange juice concentrate. Why? They are pure sugar as the fiber is gone, and they really spike your blood sugar. Use whole fruit that still has the fiber and you'll do much better.

Another good combination with pineapple is frozen cucumber. Sounds crazy but it's really refreshing! Look at my cucumber smoothie post for how to cut up and freeze the cucumber.

Smoothie Instructions

A blender container with ingredients for a smoothie.
A pureed mango smoothie in a blender ready for pouring.

Any blender will do but a high-speed blender purees better and works faster.

To the blender container add the milk first, then the yogurt, fruit, protein powder, lime juice, and turmeric (if using). Blend away, start low to grind up the fruit, then turn it up to high to puree.

Serving Suggestions

A bright yellow mango pineapple smoothie with pineapple and lime garnish.

Serve right away or soon after blending. Keep it refrigerated if you are not drinking it right away, or in an insulated thermos if on the go.

You can make a mango pineapple smoothie the night ahead of time and shake well to re-blend in the morning or after a workout. They are a great quick breakfast.

For another classic smoothie, try this strawberry banana smoothie with yogurt.

Recipe FAQs

Can I prepare a mango pineapple smoothie in advance?

It's best enjoyed fresh, but you can prepare it in advance and store it in an airtight container in the refrigerator for up to 24 hours. Shake, stir, or re-blend before drinking.

How can I make a protein-rich mango pineapple smoothie?

To increase the protein, try adding protein powder, Greek yogurt, silken tofu, or a handful of nuts and seeds (hemp seeds, chia seeds) to increase the protein level. Use a combination of options to round out your protein needs. One more tip, compare milk protein levels and try a higher protein option such as homemade hemp seed milk.

Is it necessary to add sweeteners like honey or sugar?

No, sweeteners are not needed in a smoothie including tropical fruit as they are naturally higher in sugar. If you feel you need it sweeter, use an alternative sweetener without sugar such as monk fruit.

Do I need a high-powered blender to make a mango pineapple smoothie?

You can make a smoothie with almost any blender. A high-powered blender creates a smoother texture, but a regular blender or personal blender also work. You might need to blend longer or add a little more liquid to achieve the desired consistency.

More Healthy Fruity Smoothies

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📖 Recipe

A bright yellow mango pineapple smoothie in a glass with lime and fruit wedge.

Mango Pineapple Smoothie

Sally Cameron
A tropical dreamy creamy smoothie with mango and pineapple, blend in a minute for breakfast or a post workout refuel. Make it the night ahead if desired and keep well refrigerated, shake well before enjoying.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Beverage, Breakfast, smoothie
Cuisine American
Servings 1
Calories 254 kcal

Equipment

Ingredients
  

  • 10 ounces unsweetened almond milk or milk of choice
  • ½ cup plain greek yogurt
  • ½ cup chopped mango fresh or frozen
  • ¼ cup pineapple fresh or frozen
  • ½ scoop protein powder plain or vanilla
  • ½ teaspoon turmeric powder optional
  • 1 lime juiced
  • ½ teaspoon vanilla extract or vanilla paste

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Instructions
 

  • Add liquid to the blender first, then yogurt, then all other ingredients and blend on high until smooth and creamy. For a frostier smoothie add a few ice cubes.

Notes

Smoothie milk options:
Hemp seed milk, dairy milk, almond milk, cashew milks, and coconut milk really adds tropical flavor, all make this a delicious smoothie. 
For more tips on making healthy smoothies, please read my Healthy Smoothie Guide.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator if there are questions. 
 

Nutrition

Calories: 254kcalCarbohydrates: 32gProtein: 26gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 430mgPotassium: 463mgFiber: 5gSugar: 21gVitamin A: 994IUVitamin C: 70mgCalcium: 539mgIron: 2mg
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5-Minute Cherry Smoothie Recipe

by 1 Comment

Got 5 minutes for a quick breakfast that's healthy? Whip up this creamy cherry smoothie. Use fresh or frozen cherries, either sweet cherries or tart cherries. Cherry season is fleeting so take advantage of the season while you can and enjoy this cherry smoothie. Prep them ahead if needed, they hold well in the refrigerator.

Two glasses or bright pink cherry smoothie with dark cherries in the background.

You know it's summer when cherries show up at the market. Beyond using cherries for fabulous desserts like this easy cherry cake, a cherry smoothie is one of my favorite ways to enjoy cherries. While fresh cherries are the essence of summer, frozen cherries work year round for this terrific smoothie.

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Why You'll Like This Recipe

  • Use fresh or frozen cherries.
  • Works with tart cherries or sweet cherries.
  • A simple smoothie recipe but customizable with great add-in options.
  • High protein with Greek yogurt (if you do dairy).

Recipe Ingredients

Simple ingredients for a cherry smoothie in glass bowls.
  • Milk: I use homemade unsweetened almond milk but use your milk of choice.
  • Cherries: Both tart cherries and sweet dark cherries make a great smoothie, as well as both fresh and frozen.
  • Yogurt: I recommend buying plain Greek yogurt for the thick creaminess and high protein that is adds to a cherry smoothie.
  • Banana: Fresh banana or frozen banana are good. Frozen makes a thicker, colder smoothie.
  • Flavoring: Just a little almond extract really adds complimentary flavor to the cherries, or use vanilla extract for a cherry vanilla smoothie.
  • Sweetening: Choose a mild honey for sweetness. How much you use will depend on the natural sweetness of the cherries. Also try maple syrup, but it has a definite taste.

Chef's cherry tip: Fresh cherries or frozen cherries? I've used purchased frozen cherries, fresh pitted cherries, and fresh cherries that I pitted then froze for this cherry smoothie. They all work but my first choice is the fresh pitted then frozen cherries. Yes, it's a bit of work to pit and freeze your own fresh cherries but I find the flavor the best. Outside of cherry season, I'll go through my frozen stash and then use store-frozen cherries if available.

Ways to Customize a Cherry Smoothie

Want a healthy cherry smoothie recipe? Try some of these substitutions and variations.

  • Milk variations: try homemade coconut milk, cashew milk, dairy milk, hemp seed milk, or oat milk, (each will change the flavor a little).
  • Make it a vegan cherry smoothie with non-dairy milk and yogurt.
  • Add protein powder for higher protein, either whey, almond, egg white, or a plant-based blend.
  • For a black forest chocolate cherry smoothie add cocoa powder or use chocolate protein powder.
  • For no-added sugar, use a monk fruit honey or simple syrup for sweetening.
  • Skip the sweetening and instead use a vanilla Greek yogurt.
  • For a boost of healthy fats, add a tablespoon of almond butter, peanut butter, cashew butter, coconut butter, or even MCT oil.
  • For added fiber and protein add 1-2 tablespoons of flaxseed meal.
  • One thing I add to my smoothies everyday is a supplement called creatine. It helps with building muscle, staying strong, and improving cognition and memory. Here's a great article on creatine. It's not just for body builders or men.
  • One more add-in worth mentioning is tart cherry powder. Known to be great for joints, muscle soreness, and post workout recovery. Plus it tastes great in smoothies.

Be sure the check out my Ultimate Guide to Making Healthy Smoothies!

Smoothie Instructions

Making smoothies is best with a high-speed blender.

Cherries, banana, and milk in a blender container.
Step 1: Add milk to the blender first, then protein powder if using. Next add the cherries, bananas, sweetener, and extract.
A pink and bubbly blended cherry smoothie in a blender container.
Step 2: Start blender on slow speed to start grinding the fruit together, then power up to high and blend until smooth as desired.

How to Store Cherries

Cherries like things cool and dry, making moisture is the enemy of cherries. I wash mine as soon as I get home with this produce wash, then allow them to dry completely on a clean kitchen towel. Do not put them away unless they are dry or you run the risk of moldy cherries.

When cherries are totally dry, place them in a storage container with a layer of paper towels at the bottom to minimize condensation or moisture.

They will last 3-4 days in the refrigerator. Beyond that, freeze extra cherries.

Chef's tip on cherries: How can you tell tart cherries (sour cherries) from sweet cherries? By the color. Tart cherries are bright red while sweet cherries are the dark red ones. Read here about the health benefits of cherries.

How to Freeze Cherries

Pitted frozen whole dark red cherries on a sheet tray.
Step 1: Pit and freeze whole cherries on a rimmed sheet tray until firm.
Bagged dark red cherries frozen for storage.
Step 2: Store frozen cherries in freezer safe containers or zip bags.

To freeze cherries, wash and dry first, then pit them with a cherry pitter tool and lay them in a single layer on a plastic or parchment line rimmed baking sheet tray that will fit in your freezer (I use quarter sheet size). Freeze for several hours until firm, then store them in a freezer safe container.

Frozen cherries are best up to 6 months but can last up to a year properly frozen and stored. So while it's cherry season, freeze as many as you can for the months ahead.

Here's another beautiful fruit smoothie and my other go-to recipe, this raspberry smoothie.

Top down shot of a deep pink cherry smoothie in a tall glass with banana and a cherry.

Serving Suggestions

Enjoy a cherry smoothie right out of the blender or make it the night ahead and store it in an airtight container like a wide mouth ball jar with tight fitting lid. Refrigerate for a great grab-and-go breakfast or workout refuel.

Recipe FAQs

How do I pit cherries for a smoothie?

The best way to pit cherries for a smoothie or any other recipe is with an inexpensive tool called a cherry pitter. Find them online and where cooking tools are sold. Without a cherry pitter you can use a paring knife, but it's slower and messier.

How can I make my cherry smoothie creamier?

For a creamy cherry smoothie, add yogurt. Use Greek yogurt as it is thicker than regular yogurt. Banana adds creaminess to smoothies, either fresh or frozen. Another creamy add-in is your favorite nut butter.

How do I make a cherry smoothie thicker?

To make a thicker smoothie, try freezing your fruit if it's fresh. Add Greek yogurt or ground flaxseed, which also adds fiber and fat. If the smoothie does not have banana, it's a great thickener for a smoothie. Lastly, add a few ice cubes.

More Smoothie Recipes

Smoothies have been my go-to breakfast and post-workout preference for more than 25 years! For more healthy smoothie recipes, try the links below and check out the smoothie recipe page where I am adding more smoothie recipes.

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📖 Recipe

Top down shot of a deep pink cherry smoothie in a tall glass with banana and a cherry.

Cherry Smoothie

Sally Cameron
Bright pink, sweet and smooth, grab some cherries while they are in season and enjoy this cherry smoothie!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast, smoothie
Cuisine American
Servings 1
Calories 403 kcal

Equipment

Ingredients
  

  • ½ cup unsweetened almond milk or your favorite milk
  • 1 cup pitted cherries, fresh or frozen about 5 ounces or 13-14 cherries
  • 2 teaspoons honey or other sweetener, optional
  • 1 small banana fresh or frozen
  • ¾ cup plain greek yogurt 5 ounces
  • ½ teaspoon almond extract or vanilla extract optional

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Instructions
 

  • Add milk to blender first, then yogurt, fruit, honey, and extract if using. Start low to grind the fruit together then increase speed and puree to desired consistency.
    Enjoy cherry smoothie right out of the blender or make it ahead and refrigerate for later enjoyment or overnight for a grab-and-go breakfast or post-workout refuel.

Notes

How to Customize a Cherry Smoothie

  • Milk variations: try homemade coconut milk, cashew milk, dairy milk, hemp seed milk, or oat milk, (each will change the flavor a little).
  • Make it vegan with non-dairy milk and yogurt.
  • Add protein powder for higher protein, either whey, almond, egg white, or a plant-based blend.
  • For a black forest chocolate cherry smoothie add cocoa powder or use chocolate protein powder.
  • For reduced sugar, use a monk fruit honey or simple syrup for sweetening.
  • Skip the sweetening and instead use a vanilla yogurt.
  • For a boost of healthy fats, add a tablespoon of almond butter, peanut butter, coconut butter, or even MCT oil.

Nutrition

Calories: 403kcalCarbohydrates: 60gProtein: 21gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 7mgSodium: 216mgPotassium: 999mgFiber: 8gSugar: 42gVitamin A: 161IUVitamin C: 19mgCalcium: 387mgIron: 1mg
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Raspberry Smoothie (High Protein & Easy)

by 2 Comments

This delicious raspberry smoothie is one of my favorite, go-to smoothie recipes. Why? It's a super simple smoothie and I am crazy about raspberries! If you are too, you're going to love this smoothie using frozen raspberries. Perfect for busy mornings when you have little time and still want to eat healthy. Blend one up today or make it the night ahead.

A beautiful pink raspberry smoothie in a small glass with a bowl of raspberries.

I've been drinking and creating smoothie recipes for more than 25 years, and here's a simple favorite, my raspberry smoothie. It's easy to keep the ingredients on hand for whenever you need them. Plus, there are lots of ways to vary it to meet your personal needs.

Why You'll Love This Raspberry Smoothie

  • Quick and easy raspberry smoothie recipe.
  • Just a few simple ingredients.
  • Healthy for breakfast, afternoon snack, or a post-workout re-fuel.
  • Satisfy a sweet tooth in a healthy way.

If you love raspberries, try grilled shrimp salad with raspberry vinaigrette, and for a terrific mocktail, try this raspberry shrub recipe, it's refreshing and no alcohol.

Smoothie Ingredients

Keeping the ingredients simple allows the flavor of the raspberries to shine through for a delicious smoothie.

Ingredients for a raspberry smoothie in glass bowls.
  • Raspberries: Frozen raspberries are easiest for smoothies, but use fresh berries if you prefer, or use them for garnish if desired. Frozen is easy to keep on hand and usually less expensive than fresh.
  • Milk: For a non-dairy milk smoothie use unsweetened almond milk, hemp milk, cashew milk, oat milk, organic soy milk, or use dairy milk if preferred. All will add their own little flavor differences.
  • Sweetener: I use monk fruit for no added sugar, but mild honey or simple syrup work as well. Try this monk fruit simple syrup for no sugar added, maple syrup or monk fruit no-sugar maple syrup. Sweetener is optional, just enjoy it with the natural sweetness.
  • Banana: Use frozen banana for a frostier smoothie or fresh banana. Half of a banana will do. A barely yellow banana has less sugar. An overripe banana is higher in sugar and have a stronger taste that can overpower the flavor of the raspberry.
  • Protein powder: Add a scoop of protein powder (or mored depending on your brand and how much protein you need). This is what we use for whey protein, or for plant-based, try this almond protein powder or this for a good vegan protein blend. Use either plain or vanilla protein powder.

Please see the recipe card for measurements.

Substitutions and Variations

  • For healthy fats, add a tablespoon of MCT oil, coconut butter, peanut butter, or nut butter, or use a few tablespoons of full-fat coconut milk.
  • Add a little vanilla extract.
  • Use a raspberry fruit blend with other berries.
  • Don't want to use protein powder? Try plain Greek yogurt, vanilla Greek yogurt, or even plain cottage cheese.
  • Alternate raspberries with another fresh fruit such as blackberries, blueberries, strawberries, plums or peaches.
  • Make a raspberry coconut smoothie using homemade coconut milk. It's creamy and delicious.
  • Use a power add-in such as pomegranate powder or tart cherry powder for an extra nutritional boost.

How to Make a Raspberry Smoothie

Use a high-powered blender for the best results and the creamiest texture.

A bright pink raspberry smoothie in the blender.

Add the milk to the blender first, then add the rest of your ingredients and blend until smooth.

Chef's smoothie tip: This is a pretty thick smoothie. If you want it thinner, add more milk. If you want to make smoothie bowls, try using less milk for an even thicker smoothie.

A bright pink berry smoothie with fresh raspberries inside the glass.

Serving Suggestions

Serve raspberry smoothie right out of the blender or make it ahead, place it in an airtight container with a tight fitting lid and refrigerate. Great for grab-and-go mornings.

For another terrific, fruity pink smoothie make this cherry smoothie with fresh or frozen cherries.

Chef's tip on temperature: If you want it colder for warm summer days, add a few ice cubes to the blender for a frosty texture. If you want it not so cold for a wintery day, use fresh raspberries or thawed frozen raspberries and fresh banana.

More Healthy Smoothie Recipes

Smoothies are easy to make in so many delicious and healthy ways. Try one of these other smoothie recipes to mix up your morning or check out the smoothie recipe index where I am adding more smoothie recipes.

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📖 Recipe

A bright pink berry smoothie with fresh raspberries inside the glass.

Raspberry Smoothie

Sally Cameron
Sweet, creamy, and a terrific healthy way to start your day. Make it in a minute!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beverage, Breakfast, smoothie
Cuisine American
Servings 1 16 ounce or 2 8-ounce
Calories 278 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk or milk of choice
  • 5 ounces frozen raspberries ½ a 10-ounce package
  • ½ small banana fresh or frozen
  • 1 scoop protein powder or as needed
  • 1 teaspoon granulated monk fruit or honey

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Instructions
 

  • Add the milk to the blender first, then add the rest of the ingredients and blend until smooth.

Nutrition

Calories: 278kcalCarbohydrates: 41gProtein: 29gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 415mgPotassium: 485mgFiber: 11gSugar: 15gVitamin A: 159IUVitamin C: 42mgCalcium: 476mgIron: 3mg
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The Best Buckwheat Pancakes Recipe

by 2 Comments

Golden and delicious, buckwheat pancakes are an easy weekend breakfast and perfect for holiday breakfasts and brunches. They are not your usual pancake. With a name like buckwheat you'd think it's wheat, but it's naturally gluten-free. This pancake recipe works for everyone. This weekend make a batch of these hearty pancakes, or make them ahead and re-heat to save time.

A big stack or buttermilk buckwheat pancakes dripping with maple syrup.

Buckwheat might be a trending ingredient but it's been used for centuries. Think of Japanese buckwheat soba noodles, French buckwheat crepes, or Russian blini made with buckwheat flour. You can make fantastic buckwheat pancakes at home.

Buckwheat is a naturally gluten-free grain-like seed that's high in protein and fiber, like quinoa. It has a nutty, earthy taste and a rich brown color. Enjoy this delicious buckwheat pancake recipe piled with your favorite toppings.

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Why You'll Like This Recipe

  • Buckwheat pancakes taste more earthy with a nutty flavor.
  • Enjoy with a variety of toppings including maple syrup, honey, fruit syrups, and berries.
  • Make them ahead and warm them up to save time.
  • Make them with all buckwheat flour or a combination of buckwheat flour and gluten-free flour or regular flour.
  • Make totally gluten-free pancakes or regular buckwheat pancakes.

Why is it the best recipe? Because it's been tested over and over again and it works!If you'd rather have waffles, try these golden gluten-free waffles.

Recipe Ingredients

Ingredients for buckwheat pancakes in bowls ready to make batter.
  • Buckwheat flour: A terrific whole grain flour with protein and fiber, and naturally gluten-free. Find it in most grocery stores. There are different kinds of buckwheat flour. See note below in Chef's tip.
  • Flour: To blend with the buckwheat flour. Use either a gluten-free flours blend or all purpose flour, or whole wheat flour.
  • Leavening agents: Use both baking powder and baking soda. Check the dates on your packages to be sure they are fresh.
  • Eggs: Eggs are a binder and create structure, stability, and moisture in baking. Be sure they are clean and not cracked.
  • Oil: Melted coconut oil, MCT oil, or a healthy neutral oil (not vegetable oil).
  • Honey: To sweet things up a bit. Use regular honey or monk fruit honey to reduce sugar (which is what I use).
  • Vanilla: Vanilla extract works well but you can use vanilla paste. If you love vanilla like I do, try it.
  • Buttermilk: Because buttermilk is fermented it is acidic, and it activates the baking soda for lighter pancakes. For substitutions see below.

Please see the recipe card for measurements and extras and nutritional information.

Chef's tips on buckwheat flour: I used Bob's Red Mill Buckwheat Flour to develop the recipe. It's a dark buckwheat flour (dark in color) because it's ground with the seed hulls. It also works well in quick breads. You'll also find the light colored, finely ground "light" buckwheat flour which some people prefer for baking. For a lighter baked good you can also use part darker buckwheat flour with part regular flour. Don't be surprised when you open the bag that it looks like dirt. It's not!

Substitutions and Variations

  • Use all buckwheat flour, but the pancakes will be a little darker.
  • To increase the protein, add a little protein powder to the dry ingredients, but you may need to add just a little more buttermilk for the right consistency.
  • No buttermilk? Substitute 2 ½ cups whole milk adding 2 ½ tablespoons white vinegar or apple cider vinegar.
  • Low on buttermilk? Last batch I only had 2 cups of buttermilk so I added a ½ cup of low fat milk and it worked perfectly. But you must have the buttermilk as it activates the leavening agents (baking soda and baking powder).
  • For fluffier pancakes use an old trick; separate the egg whites (and use an extra one) from the egg yolks and whip the egg whites stiff, then fold them into the batter. For me, just my standard recipe is fine!

For an easy, make ahead breakfast, try these overnight oats with chia seeds. And for another terrific pancake recipe, try these blueberry lemon pancakes.

If you need gluten-free, they will probably work with an all purpose GF flour blend that includes xanthan gum like.

How to Make Buckwheat Pancakes

Use either a non-stick skillet or griddle, or a well seasoned cast iron skillet to make buckwheat flour pancakes.

Dry ingredients for pancakes in a glass mixing bowl.
Step 1: Mix dry ingredients in a large bowl.
Eggs and oil whisked together in a glass mixing bowl.
Step 2: Mix eggs until smooth with oil, honey, vanilla.
Pancake batter being mixed with a whisk.
Step 3: Whisk in the buttermilk to complete the wet ingredients.
Buckwheat pancake batter mixed in a glass bowl with a silver whisk.
Step 4: Add the wet ingredients to the dry and blend the pancake batter.
A pancake cooking in a non-stick pan, ready to flip with bubbles.
Step 5: Heat the pan, brush with a tiny bit of extra oil. Using ¼ cup measure, drop batter into the pan and cook until small bubbles appear, 1 ¼ - 1 ½ minutes. 
A golden buckwheat pancake finished in the pan.
Step 6: Flip pancakes and cook for a minute on the other side until golden brown. Serve or remove to a plate and keep warm for serving.

Serving Suggestions

Enjoy buckwheat pancakes with these delicious toppings:

  • Try a drizzle of maple syrup or monk fruit maple syrup (sugar-free)
  • Honey
  • Melted butter or a pat of butter
  • Your favorite jam
  • Fruit syrup like this homemade fresh strawberry coulis, or spoon on homemade applesauce.
  • And don't forget fresh berries or fresh fruit such as banana slices.

For side dishes, add crisp bacon and a seasonal fresh fruit salad made with whatever looks best at the store.

Recipe FAQs

What is the best way to store buckwheat pancakes?

When I make buckwheat pancakes ahead of time or have leftover pancakes, I store them two ways: layer them between small squares of parchment paper, stack them and wrap them in plastic film or an airtight container. Another way is lay them in a single layer on layers of parchment and wrap the whole tray.

What is the best way to reheat buckwheat pancakes?

Using the microwave works great for re-heating buckwheat pancakes. Unwrap them and arrange them on a plate. If you are re-heating a lot at once, heat them in a 350°F oven until hot.

What are the health benefits of buckwheat?

Buckwheat is a highly nutritious cereal-like grain (like quinoa) that is naturally gluten-free. The health benefits vary depending on if you are eating it as a whole grain, called buckwheat groats, or ground, as in buckwheat flour. In general, buckwheat has a high mineral and antioxidant content. It's also a good source of protein and fiber. It can be a healthier alternative to all purpose white flour.

More Breakfast Recipes

Here are breakfast recipe ideas to help everyone get the day off to a great start. And if you'd rather have smoothies, check out my smoothie recipe page for tasty ideas.

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📖 Recipe

Stacked buckwheat pancakes on a white plate with syrup and blueberries.

Buckwheat Pancakes

Sally Cameron
Golden and delicious, buckwheat pancakes are an easy weekend breakfast and perfect for holiday breakfasts and brunches. And buckwheat is gluten-free! Top with syrup, berries, or powdered sugar.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 18-5-inch pancakes
Calories 433 kcal

Equipment

  • Non-stick pan or griddle
  • Pancake turner or thin spatula

Ingredients
  

  • 1 cup buckwheat flour 4.7 ounces
  • ¾ cup gluten-free flour blend or white wheat flour 3.7 ounces
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs
  • 2 ½ cups buttermilk
  • 3 tablespoons oil see notes below for best oils
  • 2 tablespoons honey or monk fruit honey or sugar
  • 1 teaspoon vanilla extract

Optional toppings

  • Warm maple syrup or sugar-free (monk fruit) maple syrup
  • Easy strawberry sauce recipe link below
  • Fresh berries of choice
  • Warm melted butter
  • melted coconut oil

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Instructions
 

  • Add dry ingredients to a large bowl, including flours, baking powder, baking soda, and salt, and whisk together.
  • In a medium bowl or 4-cup liquid measure, whisk eggs until smooth, then add milk, oil, honey, and vanilla, Whisk until smooth.
  • Add the milk and egg mixture a little at a time whisking until smooth. Batter is ready to use.
  • Heat a large non-stick pan or griddle over medium heat. Brush or wipe with a little extra oil. When pan is hot, cook pancakes using ¼ cup of batter per pancake. Cook pancakes until golden on the first side, 1 ½ minutes until bubbles appear. Turn pancakes and cook another 1 ½ minutes.
    Don't over cook the pancakes. The goal is a golden brown not a dark brown. turn your heat down a little if needed.
    As pancakes are done, serve as you go or remove them to a parchment lined baking tray and keep warm in a low over (200°F) or a warming drawer.
  • To serve, drizzle with warm melted butter or coconut oil, or warm maple syrup and any other desired toppings.

Notes

  • You can use all buckwheat flour for these pancakes or do as I've noted with part gluten-free or wheat flour. 
  • To reduce sugar/carbs, use a sugar-free honey made with monk fruit. It's how I make my pancakes. 
  • For oil, use either melted coconut oil, MCT oil, or a healthy neutral oil such as Zero Acre Farms. 
  • Recipe for the easy strawberry sauce. Make it with other berries too. 

Nutrition

Calories: 433kcalCarbohydrates: 54gProtein: 14gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 110mgSodium: 852mgPotassium: 417mgFiber: 5gSugar: 18gVitamin A: 383IUVitamin C: 0.1mgCalcium: 303mgIron: 3mg
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Blueberry Spinach Smoothie Recipe

by 4 Comments

If you haven't yet tried a blueberry spinach smoothie because it sounds too weird, this one might change your mind. It's a fantastic way to start your day with blueberries, spinach, and nut butter for healthy fat. Grab your blender and make one!

Blueberry green smoothie|AFoodCentricLife.com

Versatile Smoothies

There are many great things about smoothies. They are fast and easy to make, endlessly customizable, super healthy (with the right ingredients) and transportable to take with you on busy mornings. In fact, I've had one most every morning for more than 15 years. You could say I am hooked.

Oh, and this one? As I took the photo well after breakfast, I capped the jar and put it in the fridge. The next morning, I poured the jar into a blender and re-blended it and it was perfect. I am sure a really good shake would have sufficed, so they can even be made ahead if time is tight.

Superfood Blueberry Green Smoothie

I've used all superfoods to create one super way to start the day. The blue comes from blueberries and a blue-green micro algae called spirulina. More green power comes from big handfuls of baby spinach leaves.

To complete the smoothie, add protein (options at end), healthy fat from nut butter (almond, coconut, or cashew), and extra flavor from raw cacao powder and chocolate flavored liquid stevia drops.

Beautiful Blueberries

Nutrient-dense blueberries are packed with nutrition. Toss them into plain Greek yogurt, add to steel cut oats, or add them to smoothies. Blueberries are high in fiber, vitamins C and K and are thought to contain the highest levels of antioxidants of all commonly consumed fruits and vegetables.

Blueberries are thought to help reduce blood pressure, prevent heart disease and they are great brain food to boot. Talk about food as medicine, these little berries offer huge health benefits. But be sure to buy organic. Conventional blueberries have high levels of pesticides.

Blueberrie on a tray | AFoodCentricLife.com

Superfood Spirulina

Spirulina is considered one of the world's first superfoods. Its one of the most nutrient-rich, nutritionally complete foods on earth and offers a long list of health benefits. The fine, dark emerald green powder mixes easily into smoothies. That rich green color comes from chlorophyll, a natural detoxifier, helping our bodies get rid of toxins and other impurities. Spirulina also boost our immune system.

Just 1 teaspoon of spirulina provides 2 grams of complete protein (all essential amino acids) along with non-essential amino acids, and an amazing array of vitamins and minerals. I highly recommend you read more about the benefits here.

Spirulina | AFoodCentricLife.com

After researching brands, I buy Nutrex Hawaii. It's the only one of its kind to be cultured in a BioSecure Zone that is free of pesticides, herbicides, and GMOs on the big island of Hawaii. For pennies a day, you can add this amazing superfood to your diet. One note - if you are sensitive or allergic to iodine, skip the spirulina.

Baby Spinach

Adding baby spinach leaves to your morning smoothie is like an insurance policy to getting enough green veggies into your daily diet. The tender leaves blend smoothly into an emerald puree and it sounds crazy, but you don't taste the spinach.

Another nutrient powerhouse, spinach is rich in vitamins (K and A), minerals (Manganese and folate) and powerful little plant compounds called phytonutrients, shown to have anti-inflammatory and anti-cancer benefits. In particular, the high levels of vitamin K are great for our bone health.

The Rest of the Ingredients

Milks

Start with your milk of choice. Homemade almond milk and coconut milk are great bases. Homemade is so much better than from a store and no unwanted additives. See links for recipes.

Protein

Try a clean, unsweetened, plant-based, whey blend, or grass fed whey protein powder. Other protein options include Greek yogurt and many seeds such as hemp seeds.

Sweetness and Flavor

I add a few drops of chocolate flavored liquid stevia and a little raw cacao powder for a chocolatey flavor.

Superfood Blueberry Green Smoothie | AFoodCentricLife.com

📖 Recipe

Superfood Blueberry Green Smoothie | AFoodCentricLife.com

Blueberry Spinach Smoothie

Sally Cameron
This blueberry green smoothie is a nutritious way to start the day. Blueberries, baby spinach, and blue-green spirulina add a superfood punch of nutrition. Use your milk of choice and protein. Nut butters add flavor, creaminess and healthy fat. Whirl in a blender and enjoy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beverage, Breakfast
Cuisine American
Servings 1 serving
Calories 404 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk
  • 3 handfuls baby spinach leaves 3 ounces
  • ⅓ cup organic blueberries fresh or frozen
  • 1 teaspoon spirulina optional
  • 1 tablespoon cashew butter almond or coconut butter
  • 1 serving protein powder of choice 1-2 scoops, see notes in post
  • 1 tablespoon hemp seeds
  • 1 ½ teaspoons raw unsweetened cacao powder
  • a few drops of chocolate liquid stevia optional

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Instructions
 

  • Place all ingredients in a blender in order given.
  • Blend gradually, getting to high, until smooth.

Notes

Chocolate stevia drops are made by Sweet Leaf, available and many stores, health oriented markets and online. There are lots of great flavors!

Nutrition

Calories: 404kcalCarbohydrates: 22gProtein: 40gFat: 21gSaturated Fat: 3gCholesterol: 50mgSodium: 519mgPotassium: 761mgFiber: 5gSugar: 8gVitamin A: 8597IUVitamin C: 30mgCalcium: 548mgIron: 8mg
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Homemade Hummus Without Tahini

by 3 Comments

Craving hummus but out of tahini? Make homemade hummus without tahini instead. It works beautifully, and if you avoid sesame for allergy reasons, I have a great substitute for you. This creamy Mediterranean-style hummus comes together in minutes in a food processor, with turmeric for beautiful color and extra flavor. It's a fresh way to change up your usual hummus routine and satisfy that afternoon snack craving.

Golden Hummus | AFoodCentricLife.com

While there are plenty of hummus brands at the store, homemade hummus is easy to make with just a few pantry ingredients and a food processor. It's popular for good reason: hummus is nutritious, protein-packed, plant-based, and incredibly versatile for snacks and meals. For extra-creamy hummus, try my easy trick-simmering the chickpeas with a little baking soda to help loosen the skins before pureeing.

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Homemade Hummus Recipe No Tahini Highlights

  • Simple ingredients - Made with basic pantry staples and no tahini.
  • Stays fresh - Keeps well in the fridge for up to a week.
  • Healthy and versatile - Perfect as a nutritious snack or part of a mezze platter for a get-together appetizer spread.

Ingredients You'll Need

  • Garlic - Use fresh garlic cloves or garlic paste from a tube.
  • Chickpeas - Also called garbanzo beans, canned chickpeas make this recipe quick and easy. And save the aquafaba (bean liquid).
  • Baking soda - To simmer the chickpeas and remove the skins for extra-creamy hummus.
  • Sunbutter - Sunflower seed butter is a great tahini substitute and makes the hummus creamy and rich.
  • Olive oil - Use extra virgin olive oil, or try a lemon olive oil for even more citrus flavor.
  • Lemon - Adds fresh, tangy flavor and helps the hummus blend smoothly.
  • Spices - Ground cumin and coriander add warmth, while za'atar is optional but delicious. (Note-za'atar has sesame seeds so skip for an allergy).
  • Fresh herbs - Chopped parsley or cilantro make a fresh, colorful garnish.

Chef's Tip: What Is Za'atar? - Za'atar is a Mediterranean spice blend made with sumac, toasted sesame seeds, salt, cumin, and dried herbs such as thyme, oregano, and marjoram. It's wonderful sprinkled over chicken, fish, vegetables, and tomatoes, or mixed with olive oil for a simple dressing or spread. You may also see it spelled zahtar or zaatar. While its delicious, it has sesame seeds so omit for a sesame allergy.

Substitutions and Variations

  • For golden hummus - Add a little turmeric for warm color and earthy flavor. The lead photo is golden hummus with turmeric.
  • More tahini substitutes - Try cashew butter, or almond butter for a similar creamy texture (but the flavor will be a bit different).

Chef's Tip - Why the Baking Soda Works: Simmering canned chickpeas with a little baking soda for 15 to 20 minutes before blending changes the pH and helps break down the pectin in the chickpeas, softening them further and loosening the skins to discard. This trick gives you a smoother, creamier hummus with less graininess. After simmering, rinse under cold water and gently swish to release some of the skins before blending.

How to Make Homemade Hummus No Tahini

Step 1 - For extra creamy tahini start by simmering the chickpeas 15-20 minutes in enough water to cover adding ½ teaspoon of baking soda. Rinse the simmered beans to remove any soapy taste from the baking soda and shake the strainer to remove most of the skins.

Step 2 - With the food processor running, drop the garlic cloves in through the feed tube to chop fine, or use a microplane zester to turn it into a paste.

Step 3 - Stop processor and add all of the rest of the ingredients. Puree until creamy, taste, and adjust seasoning to your preference. If you need to thin it, add a tablespoon at a time of the saved aquafaba (the liquid from the can).

golden hummus | AFoodCentricLife.com

Serving Suggestions

Serve homemade hummus with pita wedges, pita chips, or an array of fresh raw veggies. Serve immediately or hold in the refrigerator for up to 5 days.

More Terrific Dip and Snack Recipes

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golden hummus | AFoodCentricLife.com

Homemade Hummus Without Tahini

Sally Cameron
A creamy puree of garbanzo beans (chickpeas) with lemon olive oil, tahini and spices, the beautiful golden color comes from turmeric. Enjoy it as an appetizer or snack with raw vegetables. Makes about 3 cups of hummus, without tahini. If you want to use tahini, you can.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Snack
Cuisine Mediterranean
Servings 6 to 8
Calories 114 kcal

Equipment

Ingredients
  

  • 1-2 garlic cloves peeled
  • 30 ounces chickpeas (aka garbanzo beans) 2 15-ounce cans, drained
  • ⅓ - ½ cup reserved aquafaba or water
  • ¼ cup sunbutter
  • 4 tablespoons extra virgin olive oil divided use
  • 1 lemon juiced
  • 1 teaspoon cumin
  • 1 teaspoon turmeric optional
  • 1 teaspoon coriander
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black or white pepper

Optional Garnishes

  • 2 teaspoons za'atar
  • 2 teaspoons chopped parsley or cilantro

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Instructions
 

Simmer the chickpeas

  • Drain the chickpeas reserving the canned juices (called aquafaba). Add them to a pot and cover with water, Add the baking soda. Simmer for 15-20 minutes. Drain in a sieve or colander, rinse, and shake off the skins. If a few remain, don't be concerned.

Make the hummus

  • With the food processor running, drop the garlic cloves in through the feed tube to chop fine.Stop processor and add all of the rest of the ingredients. Start with 5-6 tablespoons of water and add more depending on how creamy you want the hummus. Serve immediately or hold in the refrigerator for 4-5 days in an airtight container.

Notes

Customize the recipe with extra lemon juice or spices to suit your taste preference. 
For beans, I prefer Eden Foods no sodium added organic garbanzo beans. Check the label for sodium levels on other beans and adjust salt as needed. 

Nutrition

Calories: 114kcalCarbohydrates: 4gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 78mgPotassium: 68mgFiber: 1gSugar: 0.4gVitamin A: 21IUVitamin C: 8mgCalcium: 23mgIron: 1mg
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Best Ricotta Cheese Filling Recipe

by Leave a Comment

Creamy ricotta, spinach, Parmesan, and herbs mix up for a terrific ricotta cheese filling recipe usable in many ways. Stuffed shells? Lasagna? Omelets? Pasta casserole? Stuffed spaghetti squash? Savory crepes? It's so good, and I've listed 10 ideas for using this cheesy goodness. Grab some ricotta and let's get going.

Ricotta cheese spinach filling.

This was inspired by my popular stuffed shells recipe, but this filling recipe is made with spinach (versus kale). The amazing thing is you can use it in so many ways! Read on to find out how.

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Why You'll Like This Recipe

  • Really easy recipe.
  • It can be used in many ways, see below for 10 ideas.
  • Easy ingredients.

Recipe Ingredients

I tested this with both fresh and frozen spinach and found the frozen, chopped easier to use with better results because the fresh had a lot of stems. Frozen is also easy to keep around. I made the first batch in the food processor and it got too fluid. Ricotta cheese filling is best made by hand.

Ricotta filling ingredients
  • Spinach: get the frozen chopped spinach, bagged kind that is IQF (individually quick frozen). Don't get the little square blocks.
  • Ricotta: whole milk ricotta cheese is the rich and creamy best choice, but low fat will work. I buy the organic brands and think it's a better product, if it's available.
  • Onion: for the flavorful aromatic quality and moisture.
  • Garlic: for flavor! Fresh is best.
  • Oil: extra virgin olive oil.
  • Parmesan cheese: get the good stuff, Parmigiano-Reggiano. Find store-grated in the cheese department or get a small block and grate it yourself.
  • Herbs: fresh basil leaves (or fresh parsley), and dried Italian seasoning blend.
  • Eggs: as a binder.
  • Seasoning: Salt, ground black pepper and red pepper (optional).

See recipe card for quantities.

Substitutions and Variations

  • If eggs are a problem, here are two options to replace eggs: flax egg or arrowroot starch.
  • To make a flax egg, add 1 tablespoon of ground flaxseed to 3 tablespoons of water and stir. Allow it to stand for a few minutes until is looks sort of like a beaten egg. Mix into the ricotta.
  • Another option is mixing 2 tablespoons of arrowroot starch or cornstarch with 3 tablespoons of water and stirring until smooth. For more ideas on egg substitutes read this post.

Recipe Instructions

You can make ricotta filling a day ahead of a making a bigger recipe like stuffed shells or homemade lasagna.

Chopped spinach on cutting board.
Step 1: Cook frozen spinach according to package directions. Drain through a fine mesh strainer and press out as much moisture as possible with the back of a large spoon. Next, place spinach on layers of paper towels and press out any additional moisture until spinach is almost dry.

After the spinach is dry, chop it to refine the texture, then add to medium mixing bowl.

Cooking onions in cast iron pan.
Step 2: Cook onion in olive oil, add garlic and dried Italian seasoning and cook another minute.
Mixing filling in glass bowl.
Step 3: Add ricotta to the spinach, stir together, add the rest of the ingredients: cooked onion, eggs, Parmesan, basil, salt, ground black pepper, and red pepper. It is ready to use or refrigerate.
Finished ricotta filling in glass bowl.

Chef's Tip: If your filling is not as thick as you were expecting, place all of it into a fine mesh strainer over a large bowl and allow any extra liquid to drain. You can cover and refrigerate it for a few hours or overnight. Also allow it to strain through cheese cloth until it is to your desired consistency.

Spaghetti squash with ricotta filling.

Serving Suggestions

10 Ways to Use Ricotta Cheese Filling

  • Stuff jumbo pasta shells or manicotti, cover with 30-minute pasta tomato sauce and a little more Parmesan or Romano cheese then bake. Another sauce you can use is this meat sauce, my bison bolognese recipe for a rich and hearty winter dish.
  • Fill an omelet (it's delicious!).
  • Make a baked pasta casserole, tossing the ricotta filling with cooked penne or fusilli and cooked ground beef or turkey, topping with some grated mozzarella cheese and baking.
  • Use it as a ricotta filling for lasagna topped with marinara sauce.
  • Fill savory crepes (for gluten-free, try buckwheat or cassava flour crepes).
  • Make lasagna rolls. Cook lasagna noodles, trim a little of the length, put a few tablespoons on one end and roll up. Place in a casserole, top with sauce and cheese and bake.
  • Mix with spaghetti squash threads and stuff back into the squash for baking, covered with aluminum foil (vegetarian and meat options). Make it vegetarian, or add finely chopped sweet Italian sausage or browned ground meat of choice.
  • Ricotta toast. Make garlic toast in the oven with gluten-free bread or baguette slices, top with a few spoonfuls of the ricotta filling, and enjoy along side a big green salad or cut into bite-sized pieces for appetizers. For breakfast, top with poached or fried egg.
  • Make a white pizza spreading the filling over homemade pizza crust, topping with sliced tomatoes, and baking.
  • Make lemon ricotta pasta by adding fresh lemon zest to the filling and tossing it with your favorite hot cooked pasta noodle.

Finished ricotta cheese filling keeps up to 4 days in the refrigerator in an airtight container. This is not something I recommend freezing as the texture changes.

Chef's Tip: If you use this ricotta filling for manicotti or jumbo shells, you can pipe it in with a pastry bag fitted with a large open tip (not a star tip).

Recipe FAQs

How do you thicken ricotta filling?

There are several ways to thicken ricotta filling. One is to place the filling in a fine strainer over a bowl and allow excess liquid to drain off. Another way is to line the strainer with cheesecloth. Yet another way is to add a thickener such as cornstarch or arrowroot starch. Start with 2-3 teaspoons and allow it to stand for 15-20 minutes.

How do you make store bought ricotta taste better?

Ricotta is a mild tasting fresh cheese, so it readily takes on whatever flavors you want to add to it. Add fresh herbs, lemon juice and zest, olive oil, sauteed onions and garlic to make it savory, or honey for a sweetened ricotta spread. Try chopped sun dried tomatoes and olives. There are so many ways to make store bought ricotta more flavorful.

Do I have to add egg to ricotta filling?

No, you can use an egg substitute or for some recipes that may not need to binding capability of egg, skip it. Substitutes that help as a binder include making a flax egg, a little white chia seed, arrowroot starch mixed with water ( 1:1), or a commercial egg replacer product. Some egg substitutes have definitive flavor that may not work in all recipes, such as mashed banana or applesauce.

More Italian Recipe Ideas

Try a few of these recipes when you are in the mood for Italian-inspired recipes and flavors.

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Ricotta cheese spinach filling in a bowl on the counter.

Best Ricotta Cheese Filling Recipe with Spinach

Sally Cameron
Creamy ricotta, spinach, Parmesan, and herbs mix up for a terrific ricotta cheese filling recipe usable in many ways. See ideas in the notes below.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Filling, Main Course, pasta
Cuisine American, Italian
Servings 6 to 8 (Yield 4 cups)
Calories 249 kcal

Equipment

  • Fry pan or saute pan
  • Fine sieve or strainer

Ingredients
  

  • 1 pound frozen chopped spinach
  • 1 tablespoon extra virgin olive oil
  • ½ medium onion chopped
  • 2-3 garlic cloves finely chopped
  • ¾ teaspoon dried Italian seasoning
  • 15 ounce tub of ricotta cheese, full fat sub low fat
  • ¼ cup chopped fresh basil leaves
  • ¾ cup grated Parmesan Parmigiano-reggiano
  • 2 large eggs
  • 1 pinch red pepper flakes optional
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

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Instructions
 

Cook the spinach

  • Cook the spinach according to the directions on the bag. Put a small amount of water in a pot, bring to a boil, add the frozen spinach, add a lid to the pot, and turn to low. Cook 5-7 minutes until totally thawed.
  • Pour the cooked spinach into a fine mesh strainer and press the liquid out with the back of a large spoon over the sink. To get the spinach very dry, place it onto double layers of paper towels, top with more paper towels, and press with your hands. Repeat to get most of the water out. Chop to refine the spinach then place in a medium bowl.

Make the filling

  • Heat a saute pan, fry pan or cast iron skillet over medium heat. When it's hot, add the olive, then add the chopped onion. Cook, stirring until soft, 2-3 minutes. Add the garlic and Italian seasoning, cook 1 minute longer.
  • Add the ricotta to the bowl with the spinach and stir together. Add the onion mixture, Parmesan, basil and eggs, mix until smooth. Add the salt, ground black pepper, and red pepper if using. The filling is ready to use. Filling will keep refrigerated and used within 4 days.

Notes

  • Stuff pasta shells or manicotti and cover with 30-minute pasta sauce, then bake.
  • Fill an omelet (it's delicious!).
  • Make a baked pasta casserole, tossing with cooked penne and cooked ground beef or turkey, topping with more cheese and baking.
  • Use it as a ricotta filling for lasagna.
  • Fill savory crepes (for gluten-free, try buckwheat or cassava flour crepes).
  • Make lasagna rolls.
  • Mix with spaghetti squash threads and stuff back into the squash for baking (vegetarian and meat options).

Nutrition

Serving: 0.75cupCalories: 249kcalCarbohydrates: 8gProtein: 17gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 109mgSodium: 456mgPotassium: 407mgFiber: 3gSugar: 1gVitamin A: 9441IUVitamin C: 5mgCalcium: 374mgIron: 2mg
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Pumpkin Smoothie (Healthy & Easy)

by 8 Comments

Looking for a quick, healthy breakfast that tastes like pumpkin pie? This pumpkin smoothie is thick, creamy, and full of pumpkin spice flavor. Made with canned pumpkin purée and simple, wholesome ingredients, it blends up in minutes.

A beautiful orange colored creamy pumpkin smoothie in a tall glass with a steel straw.

Fall means pumpkin everything, and this pumpkin smoothie is one of my favorites. And it's a healthy pumpkin smoothie - creamy, spiced, and just sweet enough. Made with canned pumpkin and simple ingredients, it blends up in minutes for a delicious fall breakfast or snack post-workout.

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Why You'll Love This Pumpkin Smoothie

  • Pumpkin pie flavor - Warm spices make it taste like dessert in a glass, but it's good for you.
  • Quick & nutritious - Blend it up in minutes.
  • Healthy & flexible - Dairy-free, gluten-free, and easy to customize with your favorite milk or add-ins.
  • Protein-ready - Boost it with protein powder or Greek yogurt for a filling pumpkin shake.

If you enjoy pumpkin, try making homemade pumpkin seed milk, an excellent source of plant-based protein, healthy fat, and minerals like potassium and magnesium.

Ingredients You'll Need

Ingredients for a pumpkin smoothie on a marble counter.
  1. Milk - I use homemade almond milk, but any favorite brand works. For nut allergies, try oat milk, rice milk, or regular dairy milk. If your smoothie is too thick, add a splash of water.
  2. Pumpkin - Use canned pumpkin purée (100% pumpkin), not pumpkin pie mix. It's easy to keep on hand and blends smoothly.
  3. Flaxseed - Grind whole golden flaxseeds right before blending for the freshest flavor, or use pre-ground. They add healthy fat, protein, and fiber.
  4. Sweetener - Options include pumpkin stevia drops, pure maple syrup, sugar-free maple syrup with monk fruit (my go-to), or honey.
  5. Vanilla - A good quality vanilla extract or paste enhances the pumpkin spice flavor.
  6. Spices - Cinnamon, nutmeg, allspice, ginger, or clove - or simply use pumpkin pie spice for a classic flavor profile.
  7. Protein powder (optional) - Add 1-2 scoops of your favorite to make this a protein pumpkin smoothie. See my post on how to choose a protein powder for tips.

For fun, make your own pumpkin pie spice blend starting with cinnamon and adding ground ginger, ground clove, and nutmeg.

Chef's Tool Tip: Handheld grinders. Small handheld grinders are a handy kitchen tool. Use them for coffee beans, whole spices, nuts and seeds. I use one to grind my flaxseed each day and for whole black peppercorns.

Substitutions and Variations

  • Vary the milks, spices, and sweeteners and customize your healthy pumpkin pie smoothie.
  • Add a little canned coconut milk for added creaminess and healthy fat.
  • For another protein powder option, try this vegan pure pumpkin protein powder. It's really good.
  • Other protein substitutions include plain yogurt or plain Greek yogurt, vanilla yogurt or vanilla Greek yogurt. Greek yogurt has twice the protein (then skip the vanilla extract).
  • For more creaminess, add a little frozen banana.
A small glass bowl of whole golden flaxseed before grinding.

How to Make Pumpkin Smoothie

Golden ground flaxseed in a small hand-held grinder container.
Step 1: Assemble all ingredients, grind flaxseed first if using whole seeds. Whole flax seed will not breakdown in the blender.
Creamy orange pumpkin smoothie in a blender container.
Step 2: Add all ingredients to high-speed blender and blend until smooth.

Add a few ice cubes to smooth out your pumpkin smoothie if desired. If smoothies ever get to thick, add a little filtered water to thin down. Thicker smoothies fill you up longer, digest slower; thinner smoothies digest faster and you are not full as long.

Chef's Tip: Pumpkin Power
Pumpkin isn't just for pie - it's a nutrition powerhouse. The beta-carotene in its bright orange flesh converts to vitamin A, supporting healthy eyes, bones, teeth, and immune function. It's also rich in antioxidants and fiber (4 grams in just ½ cup). A pumpkin smoothie gives you all those benefits in a glass!

Golden orange pumpkin smoothie in a glass with cinnamon sprinkled on top.

Serving Suggestions

Pour into a tall glass and enjoy right away. A pumpkin smoothie makes a quick fall breakfast, a refreshing post-workout refuel, or even a mini version for kids as a healthy after-school snack.

Have leftover pumpkin purée? Transfer it to a glass airtight container and refrigerate for up to a week - perfect for making another round of smoothies.

Pumpkin pie smoothie on the counter with a mini pumpkin and jar of pumpkin puree.

Recipe FAQs

Can I use pumpkin pie filling instead of puree?


It's best to use pure pumpkin purée. Pumpkin pie filling has added sugar and spices, which makes it much sweeter and changes the texture. Pure pumpkin purée gives you control over sweetness and flavor. Check labels - the only ingredient should be pumpkin.

What spices should I add to a pumpkin smoothie?

Classic fall spices like cinnamon, nutmeg, ginger, and clove are perfect. You can also use pumpkin pie spice (a blend of all of these) for convenience.

Can I make pumpkin smoothies ahead of time?

Yes, but they're best fresh. Store in an airtight jar in the fridge for up to 24 hours. If it thickens, stir in a little water or re-blend with ice before drinking.

What sweeteners work best in a pumpkin smoothie?

Maple syrup, honey, or dates add natural sweetness. For low-sugar or keto options, try monk fruit syrup, liquid stevia (plain or pumpkin spice), or sugar-free maple syrup. Each one slightly changes the flavor, but maple pairs especially well with pumpkin.

Is a pumpkin smoothie healthy?

Yes. Pumpkin is low in calories, high in fiber, and rich in beta-carotene (vitamin A). When blended with milk or yogurt and optional protein powder, it makes a healthy, filling smoothie.

More Pumpkin Recipes

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Healthy Pumpkin Smoothie Recipe

Sally Cameron
Smooth and creamy with warm spices, a little vanilla, and of course, pumpkin. This smoothie tastes like liquid pumpkin pie. Puree it all in a blender and you have a nutritious smoothie for a healthy fall breakfast.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beverage, Breakfast
Cuisine American
Servings 1
Calories 241 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk 1 ¼ cups
  • ⅓ cup canned pumpkin puree
  • 1-2 tablespoons flaxseed, ground
  • 1 tablespoon maple syrup or monk fruit maple syrup or liquid pumpkin stevia drops
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon or blend of warm spices cinnamon, nutmeg, allspice, clove, ginger
  • 1-2 scoops protein powder of choice 20-25 grams

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Instructions
 

  • Place all ingredients in blender and puree until smooth and creamy. If it gets too thick add a little water.

Notes

  • Dessert for breakfast? Why not. The pumpkin spice stevia drops are made by SweetLeaf, or use regular maple syrup. This keto maple syrup is terrific and what I now use to reduce sugar. It tastes terrific so why not reduce the sugar.
  • Instead of individual spices you can use pumpkin spice blend. If it gets too thick, add water and blend.
  • The protein levels in this smoothie will vary depending on what you use and how much. 
  • If you want it even creamier and richer with some healthy fat, add 2 tablespoons of canned coconut milk. 

Nutrition

Calories: 241kcalCarbohydrates: 15gProtein: 29gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 420mgPotassium: 330mgFiber: 6gSugar: 6gVitamin A: 12796IUVitamin C: 4mgCalcium: 498mgIron: 4mg
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Pumpkin Mousse (Easy No-Bake Dessert)

by Leave a Comment

Skip the crust, keep the flavor. This easy pumpkin mousse is light, fluffy, and full of warm pumpkin spice - like pumpkin pie in a glass. With no baking required, it's the perfect make-ahead dessert for Thanksgiving or any fall gathering.

A glass of creamy pumpkin mousse with a spoon and cinnamon.

I've made this creamy pumpkin mousse many times for family, friends, and even catering clients - it's always a hit. The best part? You can make it a day ahead, so dessert is done and off your holiday checklist early. Using canned pumpkin purée keeps it simple without sacrificing flavor, and the texture is divine.

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Why You'll Love Pumpkin Mousse

  • Perfect for fall & Thanksgiving - all the pumpkin pie flavor without the crust.
  • Light & airy texture - creamy, fluffy, and refreshing after a big meal.
  • No-bake pumpkin mouse - quick to prepare, no oven needed, easy to chill ahead.
  • Lighter than pie - fewer carbs, simple ingredients, same cozy flavor.
  • Make it ahead - Make it a day ahead to save time.

Love pumpkin? Toasted pumpkin seeds are easy to make in minutes and a great add to salads and soups for garnish. They are addictive!

Ingredients You'll Need

The light, fluffy pumpkin mousse makes a refreshing alternative to pumpkin pie. And unlike many recipes, there's no cream cheese or boxed pudding mix here - just simple, from-scratch ingredients for pure flavor.

Ingredients for pumpkin mousse in glass bowls.
  • Gelatin: Get the unflavored type.
  • Eggs: You only need the egg yolks. Save the egg whites for other recipes.
  • Sweetener: Sugar or monk fruit for low carb and special diets.
  • Pumpkin: Read the label and buy plain pumpkin puree, not pumpkin pie filling.
  • Spices: Cinnamon, ginger, nutmeg, and ground clove.
  • Cream: Heavy cream or heavy whipping cream: they are the same. Say no to that tub of fake food whipped topping! Homemade whipped cream is the best.
  • Vanilla: Get good vanilla extract or vanilla paste.

Please see the recipe card for measurements.

Chef's Tip: Dairy-Free Pumpkin Mousse
When I first created this recipe, good non-dairy whipping options didn't exist. Now there are several! Coconut cream and plant-based heavy cream alternatives can both work, as long as they whip up stiff like dairy cream. The texture might be a little different, but you'll still get that light, fluffy mousse and wonderful flavor.

Substitutions and Variations

  • Spices - Swap individual spices for a pre-made pumpkin pie spice blend.
  • Gelatin - Use silver gelatin leaves (170 bloom strength) in place of powdered gelatin.
  • Sweeteners - Replace sugar with monk fruit, stevia drops, or sugar-free maple syrup for a low-carb pumpkin mousse. Maple syrup or honey add natural sweetness.
  • Fun garnishes - Sprinkle crushed gingersnaps or graham crackers on top, or layer them in the bottom of your serving glasses before adding the mousse.

If you prefer a crust, try this gluten-free pumpkin tart. It has a press-in cookie-type crust versus a roll out pastry crust. It's wonderful and easy to make.

Chef's Tip: Setting Up a Double Boiler
Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof glass or stainless-steel bowl on top, making sure it fits snugly but doesn't touch the water. This gentle, indirect heat is perfect for cooking egg yolks (or melting chocolate) without scrambling or scorching.

How to Make Pumpkin Mousse

Softening gelatin with water in a stainless steel bowl.
Step 1: Soften the powdered gelatin in cold water (called blooming) to make it usable. See recipe card for using leaf gelatin.
Adding egg yolks and sugar to a bowl with gelatin.
Step 2: Add egg yolks and sugar.
Stainless steel bowl with yellow egg yolks and a whisk.
Step 3: Whisk yolks and sugar until smooth (it's sticky and heavy).
Cooking egg yolks with sugar to 165°F on stovetop.
Step 4: Cook by whisking on the stovetop over a double boiler (note below) until it reaches 165°F. About 5 minutes.
Cooling cooked egg yolks with a hand mixer in motion.
Step 5: Cool the cooked mixture with an electric mixer; hand mixer or standing mixer, about 3 minutes.
Beating canned pumpkin into the cooked egg yolks and sugar.
Step 6: Beat in the pumpkin, spices and vanilla until smooth. Refrigerate until cold, about 1 hour.
Whipping heavy cream in the bowl of a mixer.
Step 7: Whip the cream on high speed until stiff peaks form.
Beating together whipped cream and pumpkin mixture.
Step 8: Add whipped heavy cream and chilled pumpkin mixture together. The pumpkin mousse is ready.

Chef's Tip - Sweeten and Stiffen Your Whipped Cream:
If your whipping cream isn't holding peaks as firmly as you'd like, try this trick before folding in the pumpkin base. Add a tablespoon or two of sifted powdered sugar to stiffen, sweeten and stabilize the whipping cream. It works great. For a lower sugar option use powdered allulose. This also makes the mousse sturdy enough to pipe for a prettier presentation.

Creamy orange pumpkin mousse in a disposable piping bag with star tip.

If you like pumpkin, try this creamy polenta with pumpkin. It might sound like a crazy combination but it is terrific. Top with poached eggs for breakfast or browned sausage for dinner. Leftovers re-heat beautifully.

How to Pipe Pumpkin Mousse

  1. Fit an 18" piping bag with a large plain or star tip.
  2. Stand the bag in a tall container (like a blender container or vase) for support.
  3. Fold the top of the bag down a few inches to make a collar. Spoon the pumpkin mousse into the bag.
  4. Twist the top closed and secure with a rubber band. Refrigerate until ready to serve.
  5. When serving, snip off the tip of the bag to expose the piping tip. Hold the bag with your dominant hand (I twist with my right), apply gentle pressure, and pipe the mousse into glasses or bowls.

Chef's Tip: Piping makes serving cleaner, faster, and so much prettier than spooning mousse into glasses. I squeeze with my right hand and guide the bag with my left (I'm right-handed).

Looking into a dessert glass of pumpkin mousse.

Serving Suggestions

Serve pumpkin mousse in a variety of ways.

  • In glasses - Pipe or spoon the mousse into stemmed glasses for a more elegant look, or use simple tumblers for a casual presentation.
  • In pastry shells - Fill cream puffs or mini pastry shells with pumpkin mousse for a fun bite-size dessert.
  • Make-ahead ease - Use a piping bag to portion the mousse ahead of time. Cover and chill until serving for a stress-free dessert.

Optional Garnishes

  • Whipped cream - A classic finishing touch.
  • Warm spices - Sprinkle with cinnamon or nutmeg for extra pumpkin pie flavor.
  • Cookie crunch - Crushed amaretti, gingersnaps, or graham crackers add texture.
  • Sweet drizzle - A ribbon of maple syrup (regular or sugar-free) makes it decadent.
  • White chocolate - Finely grated or zested white chocolate adds a pretty, elegant finish (like in the photos).
  • Parfait-style - If you want to get fancier, make it into a pumpkin mousse trifle by layering into glasses with the crushed cookies.

If you like a parfait, here is a yogurt and berry breakfast parfait good year round.

Chef's Tip: Piping Mousse (and More)
Disposable piping bags make storing and serving soft fillings a breeze. I recommend an 18" bag fitted with a large star tip (#823-#869). These are bigger than the ones you usually find in stores, but easy to order online or from a restaurant/pastry supply. I use them for mousse, the best deviled eggs, and even fancy mashed potatoes. Once you try it, you'll never go back to spooning.

A tray of 6 pumpkin mousse desserts ready to serve.

Recipe FAQs

Is pumpkin mousse the same as pumpkin pie?

Not quite. Pumpkin mousse has the same cozy flavor but a lighter, airy texture and no crust. Pumpkin pie is baked and more dense, while mousse is a no-bake dessert that's refreshing after a big meal.

Can I make pumpkin mousse ahead of time?

Yes! In fact, it's better when chilled. Make it a day ahead and store in an airtight container or a disposable piping bag fitted with a large tip. Refrigerate until serving, then pipe or spoon into glasses.

What spices are best in pumpkin mousse?

Classic fall spices like cinnamon, nutmeg, ginger, and clove work beautifully. You can also add cardamom or star anise for depth, or simply use pumpkin pie spice blend for convenience.

More Delicious Pumpkin Recipes

Looking for more pumpkin recipes? Try some of these delicious ideas.

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A glass of creamy pumpkin mousse dusted with cinnamon with a gold spoon.

Pumpkin Mousse Dessert Recipe

Sally Cameron
Creamy, rich and light-textured, make this pumpkin mousse a day ahead and have dessert ready to go. Serve in small dishes or glasses. Spoon it or pipe it for a pretty effect. Make this with powdered monk fruit blend for a sugar-free, low-carb dessert. See notes below recipe.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 334 kcal

Equipment

Ingredients
  

  • 1 ½ teaspoons unflavored gelatin or 2 silver leaf gelatin 170 bloom leaves
  • 1 ½ tablespoons cold water
  • 3 large egg yolks
  • ¾ cup granulated sugar or powdered monk fruit, or half and half.
  • 1 15 ounce can pumpkin puree not pumpkin pie filling
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground clove
  • 1 ½-2 teaspoons vanilla extract
  • 1 ½ cups heavy whipping cream very cold, well chilled

Optional Garnishes

  • a little extra whipped cream
  • a sprinkle of cinnamon or nutmeg
  • crushed amaretti or ginger cookies
  • a cinnamon stick
  • shaved or zested white chocolate

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Instructions
 

Cook Pumpkin Base

  • For powdered gelatin, sprinkle over 1 ½ tablespoons cold water in a medium bowl to soften for 1 minute. For leaf gelatin, cut leaves into small pieces and soak in 2 tablespoons cold for 5 minutes.
  • Into the bowl, whisk in egg yolks and sugar until smooth. Set the bowl over a saucepan of simmering water (water bath). Cook egg mixture, whisking constantly, until a digital kitchen thermometer reads 165°F, about 5 minutes. Tilt bowl to facilitate easier measuring of the temperature.

Cool Pumpkin Base

  • Remove the bowl from pan and with a hand electric mixer (or standing mixer), beat egg mixture until cool and thickened, about 3 minutes. Mixture will be sticky. Beat in pumpkin, spices, and vanilla. Beat in the canned pumpkin until smooth. Cover pumpkin base and chill in the refrigerator until thickened and cool, about 1 hour.
    Note: you can do this step the day ahead. The base will firm up, so whisk it by hand to loosen it up, then add to whipped cream.

Whip Cream, Finish Mousse

  • In a large stainless steel bowl with clean beaters, beat cold cream until it holds stiff peaks. To finish mousse, gently fold into pumpkin mixture by hand or quickly beat it in with the mixer.

To Serve

  • To serve mousse right away, spoon or pipe into stemmed glasses , glass ramekins, or small jars.
    Make the pumpkin mousse several hours ahead—or up to one day in advance. Spoon into serving glasses, cover each with plastic film, and chill until set and firm, about 3 hours. The mousse will thicken as it chills. Before serving, remove the plastic and garnish as desired.

Optional Piping Directions

  • Transfer mousse to a large disposable pastry bag fitted with a large star tip (see below) and pipe into stemmed glasses. Alternatively spoon into glasses or small bowls.

Notes

For the spices, you can use pumpkin spice blends if preferred.
What's a large star piping tip? It's in the 823 to about 865 sizes, look at this one for reference.
Monk Fruit Tips:
Using granular monk fruit keeps this low-carb and almost zero sugar. If you use natural granulated sugar, each serving has 27 grams of sugar (27 carbs). If you go half and half, it's about 13 grams of sugar/carbs per serving.
If you use all monk fruit blend it is only 2 ½ carbs per serving and tases the same. Use the powdered monk fruit blend to make it more "pipe-able" as the powdered version gives it body. The granular monk fruit comes out a bit softer. 
Chef’s Tip — Sturdier Whipped Cream:
Lightly sweeten the cream before folding it in. A spoon or two of powdered allulose (or powdered sugar) both sweetens and helps it hold peaks—great if you want a mousse firm enough to pipe.

Nutrition

Calories: 334kcalCarbohydrates: 27gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 159mgSodium: 23mgPotassium: 71mgFiber: 0.2gSugar: 27gVitamin A: 1024IUVitamin C: 0.4mgCalcium: 54mgIron: 0.4mg
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Easy Watermelon Basil Salad with Feta Cheese

by 1 Comment

Refreshing watermelon basil salad with feta cheese is the perfect summer salad. With the sweetness of the watermelon, tangy salty feta cheese, crisp cucumber, and fragrant basil the flavor combination is summer magic. Make it in minutes and serve chilled on a hot day tossed with a honey-lime vinaigrette at serving. This is the recipe that turned me from a watermelon liker to a watermelon lover. Give it a try.

Colorful watermelon salad with feta, shallots, basil, and cucumber.

With extra cut watermelon in the fridge, plus cucumber and basil in my garden, and cheese in the fridge, this watermelon salad recipe came together in minutes. If the combo sounds strange, it really works with sweet, tart, salty, tangy flavors. It's got it all. I think you'll enjoy this version of a watermelon feta basil salad recipe.

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Why You'll Like This Recipe

  • A perfect summer side dish.
  • The best part, no cooking!
  • Uses peak summer seasonal produce.
  • Super easy recipe, made in minutes.

For another easy, refreshing summer salad with simple ingredients, make this cucumber and mint salad.

Recipe Ingredients

Ingredients for a refreshing watermelon salad.
  • Watermelon: Get a mini ripe watermelon or store-cut watermelon. Seedless watermelon works best. If you get a bigger watermelon and have extra, make this Mexican watermelon juice. Delicious!
  • Cucumber: I prefer the small Persian cucumbers for their crisp texture and sweet taste but an English cucumber works too.
  • Aromatics: Either shallot or crisp red onion, and add some green onion if you like.
  • Cheese: Use either Greek feta cheese or goat cheese, crumbles or cubes.
  • Fresh Herbs: Fresh basil is my choice for this salad, for flavor and the beautiful green ribbons, but mint is terrific as is cilantro.
  • Lime juice: Gives the tart lime vinaigrette a little sweetness for balance.
  • Oil: Choose extra virgin olive oil, or for fun, use a lime olive oil or basil olive oil.
  • Honey: Just a little sweet to balance the tart lime juice, or try this no-sugar honey.

For measurements please see the recipe card. For help on how to cut watermelon, read this post and see the step-by-step photos. You'll also find information on how to choose a good watermelon.

Substitutions and Variations

  • Add diced avocado for it's buttery flavor and texture.
  • For a different vinaigrette dressing, use balsamic vinegar instead of the lime juice, or lemon juice.
  • Drizzle with a balsamic reduction (aka balsamic glaze) and just squeeze on some lime.
  • Another terrific addition is brined black kalamata olives, either whole or sliced.
  • Add raw pine nuts for more crunch and a buttery tase.

To make a homemade balsamic glaze, see this recipe for balsamic reduction.

Recipe Instructions

If you have a container of pre-cut watermelon pieces, spread them out on a cutting board and cut the pieces into smaller pieces if the chunks are large. Something bite-sized is better. If you have a whole watermelon, start here.

Whisking golden colored vinaigrette in a glass measuring cup.
Step 1: Whisk vinaigrette together in a small bowl; taste and adjustment with more salt or honey.
Cutting watermelon slices into cubes.
Step 2: Cut watermelon into bite-sized cubes with a sharp knife.
Cucumbers on a black cutting board cut in different ways.
Step 3: Chop cucumber into desired shape and size.
How to cut feta cheese into cubes for salad.
Step 4: Cut feta into small cubes.
Bright green basil leaves on a black cutting board.
Step 5: Roll basil leaves into a cylinder and slice crosswise into ribbons.
Red watermelon cubes in a glass bowl.
Step 6: Add watermelon cubes to a bowl.
Watermelon salad ready to serve with cucumber, feta, basil, shallots.
Step 7: Add melon, cucumber, and shallot to a bowl. Scatter the feta cheese over the top and mix gently. Add basil leaves and serving dressing on the side.

Recipe Tips

Here are a few tips for making this watermelon basil salad.

  • If making ahead to save time, do your prep work and keep the ingredients separated, covered, and refrigerated. Assemble when ready to serve. For example, prep in the morning and toss to serve for dinner.
  • When prepping ahead, drain the watermelon before combining if needed. It might get juicy as it stands.
  • Serve dressing on the side, so any extra un-dressed salad is still good a day or two longer.

Serving Suggestions

Watermelon basil salad is a great summer side dish for just about anything such as grilled meats and grilled chicken, rotisserie chicken, burgers and summer bbq, and grilled vegetables. Fresh basil leaves or fresh mint leaves make lovely garnish.

Try the salad without the dressing and add if you wish. It's so good by itself, we don't usually use the dressing.

Chef's Tip on red onions: If you're using red onions in the recipe, a good trick to tame their pungency is to thinly slice them them soak them in cold water for 10-15 minutes, then drain, dry and use in your salad. Works great. If you have a strong shallot, do the same.

Recipe FAQs

What cheese goes well with watermelon?

A mild, salty Greek feta is a classic paring with sweet watermelon. The sweet and salty flavors really compliment each other. A mild goat cheese works equally as well. Add the cheese either cubed or crumbled to chunks of watermelon, add herbs, lime juice, maybe a little onion and you have a delightful watermelon salad.

How do you cut a watermelon salad?

For the freshest watermelon salad, start with a whole watermelon. Mini watermelons are easier to handle. Start by cutting a small piece off of one end, then stand the watermelon flat on the end for stability. Slice in half top to bottom with a big chef's knife or watermelon knife. From there, cut slices, trim off the rind, and cut a grid pattern in bite-sized pieces.

Can you eat watermelon and cheese?

Absolutely! Watermelon and cheese are a terrific combination because of the sweet and salty flavors, plus crisp and creamy textures (depending on the cheese). Feta cheese is popular and goat cheese can be used as well. Use this combination to make a watermelon feta salad, or serve cheese alongside slices of watermelon on a platter, scattered with fresh chopped herbs such a basil or mint.

More Refreshing Summer Recipes

Beat the heat and still love what you eat!

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📖 Recipe

Watermelon salad ready to serve with cucumber, feta, basil, shallots.

Easy Watermelon Basil Salad with Feta Cheese

Sally Cameron
A refreshing summer salad with the sweetness of watermelon, tangy salty feta cheese, crisp cucumber, and fragrant basil. The flavor combination is summer magic, and easy to make.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 to 6
Calories 361 kcal

Equipment

Ingredients
  

Vinaigrette

  • ¼ cup extra virign olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon mild honey or no-sugar honey optional
  • ⅛ teaspoon sea salt

Watermelon salad

  • 4-5 cups watermelon cubes half a mini watermelon
  • 2-3 small Persian cucumbers or half an English cucumber
  • 4 ounces feta or goat cheese cut into cubes or crumbled
  • 1 large shallot thinly sliced crosswise into rings or ¼ of a red onion, sliced thin
  • 5-6 large fresh basil leaves

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Instructions
 

Make vinaigrette (makes extra)

  • Whisk all ingredients together in a small bowl or glass measuring cup until smooth. You can also add ingredients to a jar, cap tightly, and shake well. Taste the vinaigrette and adjust seasoning with more salt or honey.

Watermelon salad

  • Cube watermelon into bite-sized pieces, about ¾". Depending on the type and size of cucumbers, if using small Persian cucumber, slice in half lengthwise then cut crosswise into half circles. If they are really small, just cut crosswise into small circles.
    For an English or larger cucumber, quarter the cucumber lengthwise, trim out seedy center, then chop into large or small pieces.
    Roll basil leaves together into a cylinder then chop thinly crosswise into ribbons.
    For the cheese, either cube or crumble the feta, or crumble the goat cheese. Serve vinaigrette on the side, or if preferred, toss with 2 tablespoons to start, then serve rest on the side.

Notes

Fun substitutions and variations:
  • Swap fresh herbs, mint is terrific, or try cilantro, or blend them.
  • For a different vinaigrette dressing, use balsamic vinegar instead of the lime juice.
  • Drizzle with a balsamic reduction (aka balsamic glaze) and just squeeze on some lime.
  • Another terrific addition is brined black kalamata olives, either whole or sliced.
  • Add raw pine nuts for more crunch and a buttery tase.
  • For a no-sugar option on honey, try this no-sugar honey, it's terrific.
  •  

Nutrition

Calories: 361kcalCarbohydrates: 48gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 333mgPotassium: 672mgFiber: 2gSugar: 38gVitamin A: 3246IUVitamin C: 49mgCalcium: 45mgIron: 2mg
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Easy Sautéed Mixed Vegetables Recipe

by 5 Comments

This easy sautéed mixed vegetables recipe became a family favorite when clients asked for it three times in one week. It's a delicious side dish and a healthy recipe. It makes the most of abundant summer zucchini, corn and sweet peppers, plus I've added ideas to vary the vegetable mix by season. Fresh herbs give it even more flavor. Add this to your easy recipes file.

Colorful summer vegetables medley of corn, pepper, zucchini.

The combination of zucchini, sweet corn and sweet bell peppers really hit the spot for my clients. They could not get enough of it. No matter how much I cooked, they ate it all. If you have a hard time getting your family to eat vegetables, try mixed vegetables. It's a great way to make vegetables more interesting, plus it offers lots of colors, textures, and flavors.

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Ingredients

You need the following. See measurements on the recipe card.

  • Fresh corn 
  • Zucchini (baby zucchini or small regular)
  • Red bell pepper
  • Orange bell pepper
  • Extra-virgin olive oil
  • Shallot minced, chopped fine (or use onion)
  • Garlic cloves, chopped fine
  • Fresh herbs
  • Salt
  • Black pepper (or red pepper)

Ingredient Tips and Swaps

I use fresh veggies, but if you can't get all fresh, use frozen to fill in the gaps.

  • Corn: if fresh is not available, buy organic frozen kernels
  • Zucchini: use the baby ones or small to medium zucchini
  • Shallot: use sweet onions or red onion
  • Optional fresh herbs: try parsley, oregano, tarragon or cilantro (coriander leaves)
  • Instead of shallot, swap in sweet onions
  • For bell peppers, use a yellow bell pepper or even green
  • No fresh garlic? Use a little garlic powder

Varying Seasonal Vegetables

I created this recipe in summer, but you can vary the recipe using different vegetables to work year round. The goal is to get healthy dinners on the table. Next time, try adding:

  • Cooked green peas
  • Small chopped broccoli florets
  • Cooked carrots chopped into small cubes
  • Cooked lima beans
  • Cooked french beans or green beans, chopped small (across)
  • Small bits of cooked squash or sweet potatoes
Fresh zucchini on a cutting board with shallots.

How to Cut up Zucchini

For the zucchini, I like to use the baby version when available but regular small zucchini works fine. If using baby zucchini, trim off the stem and cut whole ones on the diagonal.

Slice regular size zucchini lengthwise into quarters, then trim out the seedy centers and cut on the diagonal into about ½″ wide (1 ½ cm) pieces.

Slicing bell peppers.
Slice off the top, the slice down on side.

How To Cut Up a Bell Pepper

Cutting up vegetables like bell peppers is a challenge. Here's to handle them. Cut off the top and bottom. Stand the pepper up and cut a slice through the side to open it up. Remove the large seed core.

Chopping bell peppers into strips.
Open up the pepper, lay flat, and slice out the ribs. Cut into strips.

Lay the pepper flat and holding your knife parallel to  the cutting board, trim out the ribs and seeds that are left. From here, cut the pepper into long thin slices. Lay them together, then cut across creating a perfect dice.

Chopping peppers into small pieces.
Chop the strips in small cubes or squares.

How to Cut Corn From the Cob

For the corn, remove the husk and silk, then drop into boiling salted water for three minutes. Remove the corn and drain on a kitchen towel. With a sharp knife, cut the cob in half to make it more manageable. Stand the cob on end, then cut the kernels from the cob into strips and set aside.

Slicing corn off of the cob.
Cut the cob in half, stand on end and slice off kernels.

Instructions

Once the prep work is done (which you can do ahead of time), this cooks up quickly for a healthy side dish. All of the vegetables get a quick sauté over medium heat with a little olive oil, some chopped shallot and garlic. Lastly, mix vegetables.

Fresh herbs make a nice finish but are optional. A nonstick skillet or large cast iron fry pan works fine. I like the vegetables cooked quickly so they are crisp tender, but cook them to your preference.

Finished vegetables in individual crocks.

How to Serve

This makes a great side dish for whole roast chicken, roast bone-in chicken breasts, grilled chicken or burgers. Just about anything.

And if your family will eat anything as long as it has Parmesan cheese on it, toss the mixed vegetables at the end with finely grated Parmesan or shower it over the top of the veggies.

Those cute little mini pots are called cocottes, from Le Creuset, available on Amazon in many colors. So fun to serve side dishes and individual portions in.

Leftovers

Leftovers are good the next day. Refrigerate in an airtight container. Scramble with eggs or fold into an omelet, or just warm them up again.

More Vegetable Recipes

If your family likes green beans, here are 12 ways to dress them up to keep things interesting. Ever tried roasting broccoli? Serve it here with lemon and Parmesan. If you have lots of zucchini, try grilling it.

📖 Recipe

mixed vegetables in little pots | afoodcentriclife.com

Colorful Summer Vegetable Medley

Sally Cameron
This easy vegetable side dish takes the saying "eat your colors" to a new level, with zucchini, corn and sweet red peppers. Add chopped fresh herbs if desired. Serve with roast chicken, steak, pork or tossed with pasta or quinoa for a vegetarian/vegan option.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish, vegetables
Cuisine American
Servings 6
Calories 67 kcal

Equipment

  • Large saute or fry pan

Ingredients
  

  • 2 large ears of fresh corn, husked and silk removed or 1 cup thawed frozen kernels
  • 1 pound zucchini baby zucchini or regular
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 tablespoon olive oil
  • 1 large shallot or small onion chopped fine
  • 2 garlic cloves chopped fine
  • 1 tablespoon fresh chopped herbs parsley, oregano or tarragon, optional
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

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Instructions
 

Vegetable prep work

  • Bring a large pot of water to a boil. When the water boils, drop corn cobs in and boil for 3 minutes. Remove corn and drain on a kitchen towel. When corn is cool enough to handle, cut the kernels from the cobs in long strips and set aside.
    Alternatively thaw frozen corn kernels and cooked according to package directions.
  • While you are cooking the corn, prep your zucchini and peppers. For the zucchini, trim off the ends, then cut into approximately ½″ ( 1 ½ cm) slices on the diagonal. If using baby zucchini, cut them crosswise into pieces.
    If using regular sized zucchini, cut into long quarters, slice out the seedy centers, then cut into pieces.
    For the bell peppers, cut off the tops and bottoms, cut out the seeds and membranes, slice into long thins strips, then chop into small cubes. Follow the photos in the post for help.

Cooking

  • Heat olive oil in a large sauté pan over medium heat. When oil is hot, add the shallot and cook until soft, about 1 minute. Add the zucchini and cook for a few minutes, then add the garlic and bell peppers, stirring to combine. Continue to cook the vegetables until they are softened and browning. How long will depend on how crisp you like your vegetables. They cook pretty quickly.
    Towards the end, add the corn and heat through for a minute. Add any chopped fresh herbs if desired, salt and pepper, and serve hot.

Nutrition

Calories: 67kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 161mgPotassium: 337mgFiber: 2gSugar: 5gVitamin A: 1424IUVitamin C: 65mgCalcium: 20mgIron: 1mg
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Gluten-Free Hoisin Sauce

by 11 Comments

Finally, a gluten-free hoisin sauce you can make at home in minutes with no cooking required. Gluten-free hoisin sauce is the perfect balance of sweet, salty, savory and sour, a marvelous sauce widely used in Asian cuisine. Use hoisin as a dipping sauce, a glaze or sauce. You've got to try it! Think of it like Asian barbeque sauce. Homemade beats the bottles.

A jar of rich brown hoisin sauce in a jar with a silver whisk.

My question was is hoisin sauce gluten-free? Surprised at what store-bought hoisin sauces labels revealed, I created my own gluten-free hoisin sauce recipe. It's the best! All of the flavor and thick texture I wanted without any lower quality ingredients like caramel color, added colors, modified corn starch, or gluten. Good bye bottles!

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Why You'll Like This Recipe

  • Easy to make, no cooking required with mostly pantry ingredients.
  • Versatile complex sauce: use it on ribs, chicken, shrimp, scallops, burgers, and as stir-fry sauce.
  • Gluten-free use tamari, which is simply gluten-free soy sauce.

For another Asian-inspired sauce recipe, try this homemade gluten-free teriyaki sauce. Try gluten-free hoisin as a dipping sauce with these colorful vegetable spring rolls.

Recipe Ingredients

Ingredients for hoisin sauce in glass bowls, ready to be blended.

I've skipped an ingredient used in many traditional hoisin sauce recipes: fermented soybean paste. No miso paste or black bean paste. Why? I tested batches with it added and found they made a too salty sauce. While traditional, I liked it better without.

Gluten-free hoisin has amazing rich flavor and lower sodium without bean paste, sweetness from honey rather than plum puree (and a lot of extra sugar), and rich color from soy sauce and molasses versus caramel color.

  • Tamari: wheat-free soy sauce. Choose the 50% reduced for lowest sodium. This is the brand of tamari I buy. Not concerned about gluten? Use regular soy sauce (low sodium).
  • Nut butter: gives this sauce it's its rich, creamy, thick texture and adds flavor. Tahini (sesame seed butter) is my top choice as it is creamy and has a more neutral flavor than other nut butters. Swaps below.
  • Molasses: a thick, dark brown syrup made during the sugar-making process, adds warm sweetness and rich, deep color to homemade hoisin. Get the unsulphured style. Molasses is why brown sugar is brown. Don't use blackstrap molasses; it's too bitter.
  • Sesame Oil: sesame oil adds rich flavor, and be sure to use toasted sesame oil for it's stronger flavor and deeper color.
  • Honey: adds sweetness, use a mild liquid style honey.
  • Tamarind: tamarind is a fruit-like legume with a wonderful sweet-sour taste. It's optional but worth finding. I use Glory Bee organic tamarind puree. It's pure and thick with no additives or seeds (like tamarind in block form). Find it at Whole Foods, ethnic markets and online. Tamarind is a staple in Indian, Mexican, African, Thai and Latin-American cuisines. It's sometimes labeled as tamarind paste.
  • Vinegar: use apple cider vinegar. It adds mild acidity and tang.
  • Chinese Five Spice: five spice is a marvelous, exotic spice blend. Often used are szechuan pepper or black pepper, cinnamon, clove, fennel, star anise or other warm spices. Blends vary. If you are a cinnamon fan, I bet you'll love Five Spice.
  • Garlic: using garlic powder is fine for gluten-free hoisin sauce (versus fresh garlic).

Please see recipe card for measurements.

Chef's Note: Hoisin sauce is from Cantonese cuisine, but it's use in Vietnamese, Japanese cuisines and other Asian-inspired dishes. If you've tried bottled Kikkoman hoisin sauce or Lee Kum Kee hoisin sauce, try this recipe for a homemade version.

Substitutions and Variations

Here are a few substitutions for my hoisin sauce recipe.

  • Swap nut butters: try creamy almond butter, cashew butter, or creamy peanut butter for the tahini. The flavors are a little different for each. I've made hoisin sauce with them all. Tahini is the most neutral tasting.
  • Swap unseasoned rice vinegar for the apple cider vinegar.
  • To reduce sugar or for vegans, sub this keto honey syrup for honey. It's terrific.
  • Another option is date syrup but I have not tested it.
  • Maple syrup is a substitute, but the flavor will be a little different.

Chef's Tip: five spice is a marvelous, exotic spice blend. Try it wherever you'd use cinnamon, and it's great with chocolate! Try five spice in my chocolate energy smoothie or this recipe for chocolate pudding (chocolate pots de creme).

Recipe Instructions

How to make hoisin sauce? It couldn't be any easier. Measure and blend.

Ingredients for sauce in a Pyrex glass measuring cup with a whisk for mixing.

Step 1: Add all to a jar and shake or whisk until smooth. A quick blend on low with a blender works too. No cooking required to thicken, as the tahini makes it thick and creamy. That's it!

Top down photo of deep brown hoisin in a jar after mixing.

Chef's Tip: What else can you do with tamarind puree? Use it in jams, chutney's, condiments (like my gluten-free hoisin sauce), glazes, barbecue sauce, dressings, drinks and stir-fry dishes. It's adds bright sweet-tart flavor, sort of like lemons and sweet dates (if that makes sense). It's an ingredient in worcestershire sauce, if you like that flavor. Really, it's delicious!

Serving Suggestions

Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.

ChIcken kabobs: Brush grilled chicken kabobs (above) with gluten-free hoisin sauce for beautiful color and fantastic flavor. Serve extra on the side as a dipping sauce.

Baby back ribs: Gluten-free hoisin sauce is terrific on this oven baby back ribs recipe.

Seared sea scallops with hoisin: Glaze seared jumbo sea scallops with hoisin or other seafood dishes like this easy sesame salmon.

Gluten-free hoisin gets very thick when refrigerated (because of the nut butter). To thin for more of a glaze, add a little water until you get the consistency you desire. It will also thin if you gently heat it over low heat in a small pan. I don't recommend microwaving.

Oven baby back ribs glazed with rich brown hoisin sauce in a cutting board.

Recipe FAQs

Is hoisin sauce gluten-free?

Hoisin sauce is only gluten-free if you are using tamari, which is wheat-free soy sauce. Tamari tastes the same as soy sauce, just gluten-free. Read labels to be sure.

Can teriyaki be substituted for hoisin?

Teriyaki sauce can be a good hoisin sauce alternative in some recipes. They have a similar consistency, but different flavors. Both are delicious. Salty, savory soy sauce (or tamari) is the common lead ingredient for both sauces, and both contain sugar or other sweetener.

Can you get gluten-free hoisin sauce?

Yes, but not always. If you find it you can buy bottled gluten-free hoisin sauce but homemade is far better and simple to make. Plus you control the ingredients such as sodium level and sugar levels, both of which are super high in commercial brands.

What is oyster sauce vs. hoisin sauce?




In the Asian family of popular sauces, the flavor of oyster sauce is somewhere between fish sauce and soy sauce, as it is made with oysters, as well as sugar, MSG, caramel color, and wheat. Both are thick sauces with a syrupy texture and deep brown color, and both are widely used in Asian cooking. It might be a little fishy tasting for some palates, more of an acquired taste. Hoisin sauce does not have fish sauce (although you can add it if desired).

More Delicious Sauce Recipes

And be sure to check out the sauces and dressing category for more easy tasty ideas!

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📖 Recipe

A glass jar with rich brown hoisin sauce and a whisk for mixing.

Homemade Hoisin Sauce

Sally Cameron
Sweet, sour and savory all at once. Think of hoisin like ketchup or Asian barbecue sauce with a twist and it's gluten-free. Use it on chicken, scallops, shrimp, ribs, stir-fries, vegetables, burgers and cold Asian-style noodle salads. Holds for 30 days refrigerated.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course condiment
Cuisine Asian
Servings 8 Yield 1 cup
Calories 129 kcal

Ingredients
  

  • ¼ cup low sodium gluten-free Tamari or low sodium soy sauce
  • ¼ cup tahini (sesame seed butter) swaps below
  • 3 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons sesame oil
  • 2 tablespoon jarred tamarind puree
  • 1 tablespoon apple cider vinegar or unseasoned rice vinegar
  • ¼-1/2 teaspoon Five Spice Powder aka Chinese five spice
  • ¼ teaspoon garlic powder

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Instructions
 

  • Combine all ingredients into a large measuring cup or bowl. Whisk until smooth. You could even toss all of the ingredients into a blender and whirl to blend. Taste, and if you want it sweeter add a little more honey. Store covered and refrigerated in a jar for 30 days.

Notes

Substitutions for tahini (sesame seed butter) include creamy cashew butter, creamy almond butter, or creamy peanut butter. Tahini blends in the best with its mild flavor.
For less sugar (and vegans), use this keto honey made with monk fruit. 
For tamari look for the 50% reduced style for lower sodium. 
Gluten-free hoisin is very thick when cold after refrigeration, so depending on use you may need to thin. Use a little water. You can also warm it up on low heat in a small pan. 

Nutrition

Calories: 129kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 293mgPotassium: 168mgFiber: 1gSugar: 12gVitamin A: 7IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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Fudgy Gluten-Free Chocolate Brownies

by Leave a Comment

These rich and fudgy gluten-free chocolate brownies are so easy to make you'll never go back to a boxed mix. Skip the cocoa powder and use melted chocolate, the secret to this brownie recipe. No one would ever know they are gluten-free. Dairy-free brownies option too. Let's fix that chocolate craving!

Sliced dark chocolate brownies in a square silver baking pan with one piece gone.

Here's a decadent treat that hits all of your chocolate loving buttons. Gluten-free chocolate brownies; not too fudgy, but just right. Many brownie recipes use dutch-processed cocoa powder or natural cocoa powder for making brownies, but melted chocolate was a brownie game-changer for me in this recipe. It was love at first bite.

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Why You'll Like This Recipe

  • Intense chocolate flavor, fudgy texture.
  • Simple ingredients.
  • The best gluten-free brownies and you'd never guess.
  • Serve them simple or fancy.

For another baked cake-like treat with chocolate chips, try this easy pumpkin brownies with chocolate chips. It's good year round.

Recipe Ingredients

Ingredients for gluten-free brownies on the counter in glass bowls.
  • Chocolate: This brownie recipe uses melted chocolate instead of cocoa powder. Buy dark chocolate, either bar chocolate, block chocolate, or these organic chocolate pieces called gems. It's lovely, clean chocolate for snacking and baking, great to have on hand.
  • Vanilla extract: Be sure to use good quality real vanilla extract. Here's my favorite vanilla.
  • Fat: Oil or butter? Both work. Use unsalted butter, and let it sit out at room temperature before baking. For a dairy-free option use melted coconut oil (but see below). Gluten-free brownies are rich and decadent both ways. In fact the coconut oil version might be even fudgier (if that is a word!).
  • Sweetener: Choose either light brown sugar or golden monk fruit blend for less sugar.
  • Eggs: Eggs provide structure, act as a binder and leavener in baking, plus provide richness and moisture in brownie batter. Use large eggs.
  • Flour: Use a gluten-free blend with xanthan gum for structure.
  • Arrowroot starch: An easily digested starch that binds ingredients in gluten-free baking together and keeps baked good a little lighter.
  • Baking powder: Works as a natural leavener for baking gluten-free brownies.

Please see the recipe card for exact measurements.

Substitutions and Variations

  • If you're coconut allergic, use avocado oil or a neutral oil like this. Another option is plant or vegan butter.
  • Sugar types: I tested gluten-free chocolate brownies with light brown sugar and coconut sugar. Another great option to reduce sugar is golden monk fruit blend.
  • For egg-free brownies, try substituting with flax eggs. For more ideas, read this article on egg substitutions. I have not tested gluten-free brownies using egg substitutes.
  • Enjoy coconut? Add shredded unsweetened coconut to the batter.
  • Want it even more chocolaty gluten-free brownies? Add dark chocolate chips.
  • Love nuts in your brownies? Fold in chopped walnuts or chopped pecans into the batter.

Looking for another chocolate treat for your family? Chocolate bark bites are fun to make and bite-sized too.

Chef's Tip: What's a double boiler? It's a bowl over a pot of simmering water. The bottom of the bowl should not touch the water. A double boiler creates gentle, indirect heat for melting sensitive things like chocolate. Read more here about using a double boiler. For microwave directions, see below.

Recipe Instructions

Before starting, be sure the butter and eggs are at room temperature. It makes a difference with baking.

Set up: Grease or spray an 8x8 light colored metal square pan and line with a piece of baking parchment that goes over the side by a few inches. This will help you get the brownies out of the pan more easily. Pre-heat the oven to 325°F.

Dry ingredients in a glass bowl for baking brownies.
Step 1: Whisk together dry ingredients.
Melting chocolate in a double boiler on the stovetop.
Step 2: Melt chocolate in a double boiler over low heat on the stovetop. Microwave melting instructions below.

Creaming butter and brown sugar in a glass bowl with a hand mixer.
Step 3: With an electric mixer in a medium bowl, beat the soft unsalted butter and brown sugar together until fluffy and smooth (called creaming), then add eggs, then the dry mixture.
Mixing chocolate brownie batter with an electric hand mixer in a glass bowl.
Step 4: Add the melted, cooled chocolate to the batter and beat until smooth. Add vanilla. When batter is smooth, it's ready to pour.
Brownie batter ready to pour into a light metal square baking pan for baking.
Step 5: Scrape brownie batter into the prepared pan lined with parchment using a flexible spatula and sprayed with non-stick and bake for approximately 30 minutes.
Baked brownies in the pan cooling for slicing.

Step 6: Remove brownies from the oven, cool a few minutes in the pan, the with the help of the parchment wings, lift the gluten-free brownies out of the pan to a cooling rack. Allow them to cool before slicing. Resist cutting them right out of the oven!

Chef's Note: To melt chocolate in the microwave, place the chocolate pieces or chopped chocolate in a clean, dry, glass bowl and microwave on 70% power for 1 minute. Stir with a flexible spatula or spoon, then continue melting chocolate in 15 second intervals, stirring between times, until chocolate is melted, smooth and glossy. Cool chocolate for 5 minutes, then stir in the vanilla and the melted butter or coconut oil until smooth. 

Brownie Baking Tips

Choose the Right Pan

Metal pans: Bake the brownies in a light colored square baking pan. Light colored pans reflect the heat. Dark metal pans absorb and distribute heat more quickly than light colored pans, so the edges and bottom of the brownies will be more done than in a light metal pan.

If you use a darker metal pan, watch your timing as darker pans bake more quickly. The results might be a little different.

Slice gluten-free brownies on a cooling rack and one on a small plate for serving.

Use Baking Parchment

Use a piece of baking parchment paper cut to line the pan, allowing the edges to drape over the sides. This makes the brownies easier to get out of the pan after baking and cooling. It also protects the batter from the direct heat of the metal pan. I prefer parchment to aluminum foil.

A stack of gluten-free brownies on a small plate, the top one has a bite out.

Serving Suggestions

Just a simple brownie all by itself is perfect for a casual dessert or snack. To dress gluten-free brownies for a served dessert:

  • Add a scoop of vanilla ice cream
  • For fancy brownies, pour a little easy strawberry coulis over the top
  • Drizzle melted chocolate on top and sprinkle on goodies like chopped nuts, coconut, or sprinkles.
  • Add frosting!
Add a small scoop of vanilla ice cream to the top of brownies for a serving suggestion.

Recipe FAQs

Do brownies have gluten in them?

Standard brownie recipes using white all-purpose flour (wheat flour) contain gluten as wheat contains gluten. Using gluten-free flours, it's easy to make gluten-free brownies that are fantastic. No one would ever know they are gluten-free; they are just delicious. You don't need gluten for great brownies.

Can you freeze gluten free chocolate brownies?

Yes, you can freeze gluten-free brownies. Properly wrapped and airtight they will be good for a couple of months.

How long do gluten free brownies last in the fridge?

Gluten-free brownies last about 5 days in the refrigerator, but I doubt they will last that long before being eaten. I store mine on the counter top for a few days in an airtight container and they stay moist and wonderful.

Why don't my brownies have a crackly top?

It depends on whether you are baking with white flour or gluten-free flour, how much you beat the batter, and the fat to flour ratio. With regular flour, the more beating, the more crackly top. With GF flours it's different. There's no gluten to beat. You still get delicious, moist, rich brownies, but they don't get crackly on top.

More Fantastic Chocolate Recipes

Try these chocolate chip meringue forgotten cookies that you leave in the oven overnight.

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If you make these gluten-free chocolate brownies, please comment, and let me know, I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Gluten-free brownies with melted chocolate in a square pan after baking.

Rich and Fudgy Gluten Free Chocolate Brownies

Sally Cameron
Gluten-free brownies are easy to make, skip the boxed mixes. This recipe uses melted chocolate instead of cocoa powder. Dairy-free option and variations at the end.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9
Calories 328 kcal

Equipment

Ingredients
  

  • 8 ounces dark chocolate chopped or use the gems
  • 2 teaspoons vanilla extract
  • ¾ cup light brown sugar packed, no lumps
  • 6 tablespoons unsalted butter, room temperature or coconut oil, melted
  • 3 large eggs
  • 3 tablespoons gluten-free flour blend (with xanthan gum) or try teff flour
  • 2 tablespoons arrowroot starch
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt

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Instructions
 

Set up

  • Grease a square light metal baking pan (8x8-inch) with a spritz of non-stick spray or a little extra coconut oil. Cut a piece of parchment to line the pan draping it over two opposite sides of the pan by a few inches. The parchment overlap makes it easy to remove the brownies after baking. Pre-heat the oven to 325°F.

Melt the chocolate (two options)

  • If using bar or block chocolate, chop the chocolate into small chunks with a serrated bread knife or heavy chef's knife.
    Double boiler method: Fill a medium pan with a few inches of water and bring to a simmer over medium heat. Place chopped chocolate in a stainless steel or glass bowl large enough to sit on top of the pan and fit a little inside without touching the simmering water. Turn heat down to low, add chocolate, and allow to slowly melt, stirring occasionally with a silicone spatula.
    Microwave method: See note at end of recipe.
    Cool melted chocolate for a few minutes and stir in the vanilla extract, then proceed with the recipe.

Mix dry ingredients

  • Add the flour, arrowroot starch, baking powder and salt to a small bowl and whisk together.

Make the batter

  • Place the brown sugar, soft butter or oil, and eggs in a large bowl and beat 2-3 minutes until smooth. Start at low speed and build up as needed. Add the dry ingredients into the bowl and beat well until smooth and incorporated. Next, beat in the melted chocolate with vanilla, increasing the speed as the batter stiffens. The batter will be thick.
    Note: As there is no gluten, do not worry about over-beating. It's actually good.

Bake

  • Scrape the batter into the prepared baking pan and smooth evenly with a spatula. Bake for approximately 30 minutes, until the brownie surface is a little firm to the touch, but not hard. Cool brownies in the pan for 10 minutes. Grasp the parchment paper edges and lift out the brownies, transferring them to a wire cooling rack. Slice into 9 pieces when cool.

Serving

  • Serve alone, or topped with ice cream with shaved chocolate, chopped nuts, shredded coconut, or even a strawberry coulis.

Notes

Buying chocolate
For the dark chocolate, use bar chocolate, block chocolate, or the chocolate gems. Break the bars up with your hands, chop the blocks with a serrated knife, the gems are ready to go. 
Microwave melting chocolate
Place the chocolate pieces or chopped chocolate in a clean, dry, glass bowl and microwave on 70% power for 1 minute. Stir with a flexible spatula or spoon, then continue melting chocolate in 15 second intervals, stirring between times, until chocolate is melted, smooth and glossy. Cool chocolate for 5 minutes, then stir in the vanilla. 
Gluten-free brownie variations:
  • Add ⅓ cup shredded unsweetened coconut to the batter.
  • Fold chopped walnuts or chopped pecans into the batter. Add ½-3/4 cup. 
Recipe for easy fresh strawberry coulis right here. 
 

Nutrition

Calories: 328kcalCarbohydrates: 33gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 83mgSodium: 147mgPotassium: 231mgFiber: 3gSugar: 24gVitamin A: 333IUCalcium: 74mgIron: 4mg
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Ground Meat Taco Recipe

by 4 Comments

Looking for a quick and delicious ground meat taco recipe that's ready in about 15 minutes-without those sodium-heavy, preservative-filled seasoning packets? This easy recipe uses my homemade taco seasoning blend for fresh, bold flavor you can feel good about. It works with ground beef, turkey, chicken, or pork, and makes a versatile taco filling that's perfect for meal prep, freezes beautifully, and tastes amazing in tacos, burritos, or taco salads.

Savory spiced taco meat in a black cast iron skillet ready for tacos.

If you've been searching for the perfect ground meat taco recipe, this is it. It's a mainstay in our house for both lunch and dinner, and it works whether you're gluten-free, low-carb, or neither. Serve it up in soft tortillas, crisp taco shells, lettuce wraps, or over a bed of greens as a taco salad-the possibilities are endless.

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Ground Meat Taco Recipe Hghlights

  • Fast & easy - Ready in about 15 minutes, perfect for busy weeknights.
  • Family-pleasing - Customize with your favorite toppings for everyone at the table.
  • Versatile - Works for soft tacos, crisp tacos, lettuce wraps, or taco salads.
  • Meal prep-friendly - Make a double batch and freeze half for quick dinners.
  • Budget stretcher - Add a can of rinsed and drained black or pinto beans to stretch a pound of meat.
  • Low-carb option - Naturally low in carbs when served in lettuce wraps or over greens.

For another taco recipe try these spicy shrimp tacos.

Ingredients You'll Need

Simple ingredients for taco meat with ground beef.
  • Ground meat: choose either ground beef (80/20 ground beef or 15/85 ground beef). Another options is ground turkey (93%), ground bison, or ground dark chicken. The meat needs some fat for flavor, so a higher fat content is fine.
  • Onion: use either white, brown or yellow onion, for flavor and moisture.
  • Oil: olive oil, avocado oil, or a neutral oil like this, they all work. Don't use vegetable oil, it's really unhealthy for you. If you have it, toss it.
  • Garlic: use fresh cloves of garlic for the best flavor.
  • Taco meat seasoning: make a batch of my homemade taco meat seasoning recipe. The store-bought taco seasoning packets work, but they are super high in sodium and added preservatives. Homemade is way better and it's controllable. If you never done it, make your own homemade seasoning.
  • Tomato paste: tomato paste adds a rich, savory flavor to taco meat. Swaps below.

Please see the recipe card for quantities and all ingredients.

Ground meat is so versatile and economical. For another dish with ground meat, try these baked turkey meatballs or ground beef meatballs. Serving options and sauce ideas in the post.

Homemade taco seasoning blend in a glass jar.

Homemade Taco Meat Seasoning (optional)

You can use a taco seasoning packet but homemade taco seasoning is much better and you control the ingredients. Homemade is gluten-free, no mystery ingredients, and no cornstarch or crazy high sodium. Plus it's good with shrimp, chicken and other dishes too, not just tacos. It's got bold flavor with just a little heat. You need:

  • Dried oregano
  • Ancho chili powder
  • Ground cumin
  • Ground coriander
  • Smoked or regular paprika
  • Granulated garlic (sub garlic powder)
  • Chipotle chili powder (optional for heat, or sub cayenne pepper)
  • Ground black pepper

Please see recipe card for measurements.

For another terrific homemade spice blend, try this all-purpose dry rub. I use it on ribs, chicken, rotisserie, salmon, and shrimp.

Chef's Tip: When opening dried herbs and spices, be sure to date the jar. For the best flavor use within 6 months. For storage, place in a cool, dark place like a drawer or pantry, away from the heat of the stove and out of the light. Both degrade the flavors.

Substitutions and Variations

  • If you're out of tomato paste, use ketchup or tomato sauce. You may need a bit more, use the taste test.
  • Add mild green chiles, either a small can of green chilies or fresh finely chopped chili such as a mild Anaheim or a green bell pepper.
  • Add hot chilies for heat with jalapeno chilie or serrano chile, or use your favorite hot sauce.

How to Make Ground Taco Meat

Sautéing chopped onions in a cast iron skillet.
Step 1 Over medium heat, sauté onions in oil until soft and lightly golden in a large skillet, 1-2 minutes, then add garlic and cook another 30 seconds.
After cooking onions, ad spice mix and tomato paste.
Step 2 Stir in the taco meat seasoning plus a tablespoon of water and cook 1 minute.
Add tomato paste to the pan and stir into the spices and onion.
Step 3 Add the tomato paste and stir. If needed add another tablespoon of water.
Adding the ground beef to the skillet for taco meat.
Step 4 Add ground meat and cook, breaking it up with a wooden spoon, cooking until meat is no longer pink inside. If meat seems a little dry at the end, stir in a tablespoon of water.
Finished juicy taco meat, rich brown from spices and tomato paste.

Chef's Tip: Get your ground meat out of the refrigerator 45-60 minutes ahead of time if possible. It is safe to do so and the meat breaks up easier when cooking and cooks a little faster because it is softer and not so cold.

Ways to Enjoy Ground Taco Meat

What makes a good taco? It's personal preference. Serve taco meat in corn tortillas or cassava tortillas for soft tacos, or butter lettuce leaves for a low-carb or paleo approach.

For using taco meat burrito-style, use large size tortillas. Taco meat is super for burrito bowls and taco bowls too. Its versatile!

Taco Garnishes

For taco garnishes try:

And don't forget a wedge of fresh lime juice to squeeze over the top.

Make taco meat ahead on a Sunday to use during the week. Leftover meat holds up to 4 days refrigerated and freezes great. Great for Taco Tuesday!

10 Minute Turkey Taco Filling | AFoodCentricLife.com

Recipe FAQs

Do I need to drain ground beef before adding taco seasoning?

It's better to not drain any rendered fat after cooking the ground beef, because fat carries flavor. It adds flavor and juiciness. A good fat level for ground beef for making tacos is 15% fat. There really isn't' any excess fat.

How much meat is in 1 taco?

Typically a taco provides approximately 2 ounces of cooked meat, along with optional garnishes such as grated cheese, finely sliced cabbage or lettuce, chopped tomatoes, and fresh cilantro.

Do you season taco meat before or after browning?

You can do it either way. Many recipes added the taco seasoning after cooking the meat. I add it before the meat, after cooking the onions in oil, to allow the spices to release their flavors and "bloom".

More Mexican-Inspired Recipes

For another great family recipe with ground meat try my bison bolognese meat sauce.

⭐️Did You Make This Recipe?

If you make this ground meat taco recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Taco meat in a cast iron pan with fixings for tacos around it.

Ground beef taco recipe

Sally Cameron
This fast and tasty taco meat makes a quick lunch or dinner. Extra freezes great. Serve in corn or cassava tortillas or in lettuce cups for low carb. The taco seasoning mix makes extra. Use 15% fat beef, dark ground turkey, or bison for best flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, lunch, Main Course
Cuisine Mexican
Servings 4 (8 tacos)
Calories 285 kcal

Equipment

Ingredients
  

Taco Meat

  • ½ white or yellow onion chopped
  • 1 tablespoon olive oil or avocado oil
  • 2 large garlic cloves finely chopped or zested
  • 1 ½ tablespoons taco seasoning mix homemade or store-bought
  • 1 pound ground beef 15% lean dark turkey 93% or bison
  • 2 tablespoons tomato paste or ¼ cup ketchup
  • ½ teaspoon sea salt skip if you use a store packet
  • 2-3 tablespoons water as needed

No-salt Homemade Taco Seasoning (or use store-bought)

  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons ancho chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • 1 teaspoon smoked or regular paprika
  • ½ teaspoon granulated garlic sub garlic powder
  • ¼ teaspoon chipotle chile powder optional, or sub cayenne
  • ¼ teaspoon ground black pepper

For Tacos and Optional Garnishes

  • 8 corn tortillas or cassava, or lettuce leaves
  • 1 cup thinly sliced green cabbage
  • 2 tablespoons chopped cilantro
  • 4-8 ounces grated cheese
  • 1 avocado diced or sliced
  • 2 limes cut into wedges for squeezing over tacos

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Instructions
 

Taco seasoning (makes extra, doubles easy)

  • Add all ingredients to a jar with a tight lid and shake well. Label and date the jar.

Taco meat

  • Heat a large saute or frying pan over medium heat. Add oil, then add the onion, cooking onion until softened, 1-2 minutes. Add garlic and cook another 30 seconds. Add 1 ½ tablespoons of the seasoning mix and a tablespoon of water, stirring so it is coated in the oil and onion and cook 1 minute. Add the tomato paste and cook 1 minute. Add another tablespoon of water if needed to keep it juicy.
  • Add the meat to the pan. Cook meat, breaking it up with a wooden spoon and stirring until it is no longer pink, about 8-10 minutes. If it's dry add a tablespoon of water. Stir to heat through, then serve.
    To make tacos, heat tortillas and fill with approximately a ¼ of a cup per taco filling. Garnish as desired. Makes 8 tacos.

Notes

Adding fresh chopped green chili (mild or hot) or canned chopped chili is good too, more flavor and color. To stretch the serving, add a can of rinsed and rained black beans or pinto beans. 
Nutritional calculation note: The calculation is for the taco meat alone as different tortillas and garnishes can be used. As the seasoning has no salt and makes extra, it is not included in the overall calculation as well.
Recipe Yield: This makes 8 tacos, 2 per person, but if you've got big eaters you can make 1 ½ x or double the recipe. Leftovers won't go to waste! If you increase the quantity, use a 12" fry pan or skillet (or larger) for more surface area to help with cooking quickly. 
 

Nutrition

Calories: 285kcalCarbohydrates: 3gProtein: 22gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 77mgSodium: 505mgPotassium: 422mgFiber: 1gSugar: 1gVitamin A: 210IUVitamin C: 3mgCalcium: 23mgIron: 3mg
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Updated 5/27/2020

How to Make Sabayon

by 9 Comments

Sabayon, the luscious French take on the classic Italian zabaglione, is a light and ethereal dessert sauce made with Champagne, wine, or sparkling wine. Perfect for drizzling over fresh berries or other fruits, it adds a touch of elegance to any dessert. Never made it before? It's surprisingly simple! Let me show you how to whip up this delightful, dairy-free sauce called sabayon. It's one of my favorite recipes, and once you try it, it might become yours too. Alcohol-free option too.

A glass filled with fresh berries drizzled with sabayon dessert sauce and topped with mint.

Sabayon is a simple, luscious dessert sauce made with egg yolks, sugar (just a little) and sparkling wine. Make it in minutes and serve it warm right off the stove, layered into glasses or jars with the berries. It's heavenly!

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Why You'll Like This Recipe

  • Most people don't know what is and you'll surprise them.
  • It's delicious and easy.
  • Use a dry champagne or sparkling wine.
  • No-alcohol option included.
  • Make it ahead tip.

Recipe Ingredients

  • Eggs: All you need it the yolks.
  • Sugar: Superfine works great but regular sugar, or natural sugar work too. I've not yet tried this with monk fruit but will to reduce sugar.
  • Liquid: Dry sparkling wine or dry Champagne. See tip below.
  • Fruit: Use what is best at the store such as berries and when in season add cantaloupe, honeydew, pineapple, and other fruit.
  • Mint: Optional garnish but a nice touch.

Chef's tip: For making sabayon I buy the mini size airline bottles (6 ounces) versus opening a big bottle. You don't need expensive stuff for sabayon. The mini size is perfect for four servings of sabayon, or open two minis for eight servings. Plus the mini bottles are inexpensive and store easily in the pantry for a quick dessert.

A bowl of fluffy sabayon sauce with a whisk in process.

Chef's tip: What to do with extra egg whites? Make these easy chocolate chip meringue cookies called Forgotten Cookies!

How to Make Sabayon Sauce

Set up a double boiler on your stove by filling a large pan (about 4 quarts) a quarter full of water, then bring it to a simmer over medium heat. To make the sabayon, use a medium stainless-steel bowl that fits on top and partially inside the pan but does not touch the simmering water.

Off the heat, add the yolks and sugar to the bowl and whisk until they are thick, pale and smooth. You don't want grainy sabayon from un-dissolved sugar. Place the bowl atop the simmering water.

Next, whisk in the wine a little at a time. It comes together like magic, but its a bit of an arm workout. You can whisk in circles, alternating fast and slow to give your arm a break, but don't stop whisking.

When it's ready, you will feel it shift and thicken into a ribbon-like consistency that drips from the whisk and holds its shape briefly when drizzled back into the bowl.

A glass pitcher with sabayon pouring into a dessert glass filled with colorful fresh berries.

Tips for Success

Making sabayon is an arm workout. You need a large stainless steel whisk. Here are tips that make it easier:

  1. When you whisk the sugar and egg yolks together the mixture will be heavy and sticky at first, but it lightens up and gets easier as you whisk.
  2. To stabilize the bowl on top of the pan, wedge a small soft potholder between the edge of the bowl and pan. This way you can whisk without trying to hold a hot bowl.
  3. After you whisk the sugar and yolks together off the stove, place the bowl on top of the pan and whisk until the sugar melts (you'll feel it's no longer gritty), then start adding your wine.

Serving Suggestions

I discovered that sabayon sauce holds up well made a little ahead of time, such as a few hours. Then you're not standing at the stove whisking away while your guests wait for dessert (but mine like to watch or help). The difference is the sauce will be chilled versus warm, but both are heavenly.

Serve with the best looking fresh fruit of the season. To speed getting dessert to the table, choose your glasses and fill them with the fruit beforehand and keep them refrigerated and ready to go for the sabayon when done.

If you love fresh fruit desserts, try this easy one-pan fresh cherry cake.

No-Alcohol Sabayon Option

I've made delicious sabayon without alcohol using ginger ale for a special event where wine was not allowed. It worked great.

The problem is commercial ginger ale is nothing but carbonated water, high fructose corn syrup, caramel color, preservatives and hardly any ginger. If you don't cook with wine, try to find a natural ginger ale and give that a try.

Another option is fruit juice but I've not tried it and and most fruit juices are very sweet so the overall sabayon might be too sweet.

Recipe FAQs

What type of wine should I use for sabayon?

I prefer making sabayon with champagne or sparkling wine to keep it light. Some recipes call for Marsala, and you can substitute with Prosecco, or even a dessert wine like Moscato.

Do I need a double boiler to make sabayon?

Yes, but you can easily set up your own, you don't need special pans. Use a bowl (I use stainless steel) set over a simmering pot of water as a substitute. The bowl you choose should fir slightly inside the pan without touching the simmering water. And slip a small hot pad between the bowl and the pot so you can whisk away, hands free.

Can sabayon be served cold?

Sabayon can be served warm right out of the pan, more room temperature, or chilled and cold.

Can sabayon be reheated?

Generally no. Once sabayon is made it's best to enjoy right after making or after no more than a few hours refrigerated. I've made it and whisked in a little heavy whipped cream to stabilize it for making ahead by a few hours with success.

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sabayon with berries | afoodcentriclife.com

Sabayon (Dessert Sauce)

Sally Cameron
Lightly sweet and foamy, sabayon is easy to make and requires just three ingredients. Serve over fresh berries or mixed fruit. For mixed fruit add small chunks of melon, pineapple, kiwi or halved grapes. Make the Sabayon at the last minute and serve warm or make it ahead and serve chilled. If serving chilled, re-whisk before serving. This recipe doubles easily for 8 but will take a little longer (and more of an arm workout).
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine French
Servings 4
Calories 212 kcal

Equipment

Ingredients
  

  • 4 large egg yolks
  • 4 tablespoons superfine sugar or regular sugar or sugar substitute
  • ¾ cup dry sparkling wine or dry Champagne airline sized bottle, 6 ounces
  • 4 cups fresh berries or mixed fruit
  • mint sprigs optional garnish

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Instructions
 

  • Start by readying where the sabayon will be served. Place berries or mixed fruit in wine glasses, brandy snifters or glass bowls.
  • Set up a double boiler using a 4 quart sauce pan and a medium size stainless steel bowl. The bowl should fit on top and partially into the pan. Fill sauce pan with about 3 inches of water. Be sure the the water does not touch the bottom of the bowl you are using. Bring to a simmer.
  • Off of the heat, whisk the egg yolks and sugar in the bowl until smooth, thick and pale. Place the bowl over the simmering water and wedge a small soft potholder between the pan edge and bowl for stabilization.
    Whisk and fell that the sugar is melted and smooth before you start adding the liquid.
    Whisking quickly, in a steady stream add the champagne. Continue whisking until the sauce becomes light and foamy and all of the wine is incorporated. It will thicken up and become and ethereal sauce. Keep whisking as needed until done.
  • Pour the sabayon over the readied fruit glasses and serve.

Notes

Sabayon holds up well made ahead. The difference is the sauce will be chilled versus slightly warm, but both are heavenly. After making the sabayon, refrigerate covered until ready to use, then re-whisk and use over fruit of choice. For more tips on making sabayon, please see the post.

Nutrition

Calories: 212kcalCarbohydrates: 33gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 184mgSodium: 12mgPotassium: 134mgFiber: 4gSugar: 26gVitamin A: 316IUVitamin C: 4mgCalcium: 38mgIron: 1mg
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Roast Pork Tenderloin with Dijon Mustard Sauce

by 7 Comments

This roast pork tenderloin with Dijon mustard sauce is everything you want in a dinner recipe-tender, juicy, flavorful, and done in just 30 minutes. The pork roasts beautifully in the oven, while a creamy Dijon sauce adds tangy, savory flavor that pairs perfectly with the mild sweetness of the pork. Whether you're cooking a quick weeknight meal or hosting friends, this easy pork tenderloin recipe is a guaranteed crowd-pleaser.

Slices of roast pork tenderloin with a creamy mustard sauce on a white platter.

Pork tenderloin is one of my favorite cuts of meat - quick cooking, tender, and so versatile. It shines with sauces, especially Dijon mustard, my favorite (I keep 2-3 jars in my pantry). Dijon adds bold flavor and naturally thickens into a luscious sauce, turning this easy roast pork tenderloin into a 30-minute dinner that's both both easy and elegant.

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Why You'll Love Roast Pork Tenderloin

  • Ready in 30 minutes - Quick-cooking, perfect for weeknights or special occasions.
  • Tender and juicy - Seared on the stovetop, finished in the oven to perfection.
  • Luscious mustard sauce - With white wine, fresh herbs, and a touch of cream.

If you enjoy pork, try this beautiful, holiday-worthy pistachio crusted pork rib roast or this smoked pork tenderloin if you have a pellet grill or smoker.

Ingredients You'll Need

Ingredients for pork tenderloin with mustard sauce on a sheet tray.
  • Pork tenderloin - Sometimes labeled as pork fillet.
  • Oil - Olive oil, avocado oil, or a neutral oil all work well for searing.
  • Butter - Use unsalted butter for salt level control.
  • Heavy cream - Look for heavy cream or heavy whipping cream (the same). The higher fat content means a richer, silkier Dijon mustard sauce.
  • White wine - Essential for deglazing the pan and deepening flavor. Sauvignon Blanc or Chardonnay are ideal, but dry white vermouth is a handy alternative. Mini bottles are perfect for cooking so you don't have to open a full bottle.
  • Shallot - Mild, slightly sweet, and classic in French cooking. Shallots add both depth and texture to the creamy mustard sauce.
  • Dijon mustard - You'll need two kinds: creamy Dijon for body and flavor, and whole-grain Dijon for rustic texture and bite. I prefer the French brands.
  • Fresh herbs - Thyme pairs beautifully here, but rosemary also works. Use fresh when you can; dried thyme is a good fallback.

Please find the measurements in the recipe card. if you like to brine pork, use my pork brine recipe ahead of cooking.

Chef's Tip - Pork Tenderloin vs. Pork Loin (Roast)
Don't confuse pork tenderloin with pork loin. They come from different parts of the animal. Pork tenderloin is always boneless, very lean, and about 1 pound in size, while pork loin roasts are much larger (2-5 pounds), may be bone-in or boneless, and often have a fat cap. Pork loins are less expensive and take longer to cook, while pork tenderloin is pricier but cooks quickly and stays tender without needing that fat layer.

If you love tenderloin as a cut of meat, try this slow roasted beef tenderloin, also terrific for special occasions.

Substitutions and Variations

  • Wine substitutions - Skip the wine and swap in a good quality, low-sodium chicken broth or stock. You can also use apple cider vinegar diluted with water (half and half) or the same ratio with lemon juice. These options add acidity and brightness without alcohol. For more substitution ideas, see this guide to wine substitutes in cooking.
  • Mustard variations - Prefer a smoother, less textured Dijon cream sauce? Simply use all creamy Dijon mustard and skip the whole-grain. Use just under double the amount of creamy Dijon for balanced flavor.

How to Roast Pork Tenderloin

Start: Get the pork out of the refrigerator an hour ahead of time so it's closer to room temperature for better roasting. Pre-heat the oven to 375°F. Trim the pork tenderloin of silver skin (it looks like packaging tape) and excess fat with a sharp knife. Place a frying pan over medium to medium-high heat.

Searing pork tenderloin in a stainless steel fry pan.
  1. Season pork with salt and pepper. Add a little oil to the pan, then add the pork. It should sizzle when it hits the pan. Sear on all sides until nicely brown.
Seared pork tenderloin going into the oven to finish on a sheet tray with parchment.
  1. Place the pork on a rimmed baking sheet with parchment. Use a pastry brush to lightly add a little extra olive oil for moisture and shine. Place in the oven to roast, about 10 minutes, 140°F -145°F.
The tasty bits left in the fry pan after searing pork will make great pan sauce.

3. DO NOT WASH THE PAN, use it to make the sauce.

Chopped shallots sautéing in butter starting a pan sauce.

4. Over medium heat, add the butter to the still hot pan, then shallots. When the butter is melted, add shallots and thyme. Cook, stirring and scraping the bottom of the pan until soft, 1-2 minutes.

Deglazing a pan after searing pork to make a pan sauce with mustard cream.
  1. Add wine to deglaze the pan, scraping up all of the tasty bits on the pan bottom. Cook most of the wine off.
A tasty pan sauce being created in a stainless steel fry pan for pork tenderloin.
  1. Whisk together the cream and both mustards. Add to the pan, still stirring. The sauce will start to thicken quickly.
Thickened mustard cream sauce finishing in the pan, ready to serve.

7. Sauce is done when you can draw a line through it. When pork is done, remove to a cutting board, rest 5-10 minutes covered, then slice and serve with the sauce.

Roast pork sliced for serving on an oval platter with Dijon mustard sauce.

Chef's Tip on Cooking oil. What not to use? It's best avoid seed oils or vegetable oils. They are really not healthy because they are inflammatory, often refined with chemicals, plus most use GMO crops. I use olive oil for most of my cooking needs (yes olive oil is more safe and stable than many say). Coconut oil is good, where the flavor works. A terrific fat for higher heat cooking? Ghee, made from butter. It's a clarified pure fat (no water) and it is lactose and casein-free. And a favorite? This clean, healthy, neutral oil.

How to Serve

What do you eat with roast pork tenderloin? Just about anything! Here are my suggestions for serving:

Of course a good salad is always welcome.

Recipe FAQs

How do you cook a pork tenderloin without drying it out?

This sear and finish in the oven technique is a great way to insure moist pork tenderloin. To not dry it out, don't over cook it. It's done when an instant-read digital thermometer reads 140°F - 145°F. Remember the temperature will rise while it is resting for a few minutes, covered with foil. And because pork tenderloin is lean, it's good to serve with a sauce for added moisture.

Should you pan sear pork tenderloin?

Pan searing pork tenderloin gives it a nice browned and tasty exterior. Finish in the oven for just a few minutes at 375°F. For a convection oven, about 10 minutes. A few minutes longer in a standard conventional oven.

How long does roast pork last in the refrigerator?

Leftover roast pork tenderloin keeps in the refrigerator for 3-4 days. Eat it cold or warm it up. I've even chopped up extra pieces and used it in tacos. Leftover Dijon sauce is very thick and even good cold. If you want to warm it up a bit, place a glass container with the sauce in a small pan with water over low heat for a few minutes. Re-whisk if it separates.

Is it necessary to sear pork tenderloin?

Searing pork tenderloin adds flavor and color, so it's a great method for starting a roast pork tenderloin, then finishing it in the oven for moist and tender pork.

More Recipes With Pork

Pork is a versatile, healthy, and delicious meat that can be cooked in many ways! Form ribs to roasts, try some of the pork recipes.

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Pork tenderloin with creamy mustard sauce close up with a serving fork.

Roast Pork Tenderloin with Dijon Mustard Sauce

Sally Cameron
Savory pork tenderloin with a delicious Dijon mustard cream sauce. A crowd pleaser in just 30 minutes. Serve with green beans, potatoes, and a salad for a weekend or holiday winner of a dinner.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
resting time 5 minutes
Total Time 30 minutes
Course Dinner, Entree, Main Course
Cuisine American, French
Servings 4
Calories 467 kcal

Equipment

Ingredients
  

Pork Tenderloin

  • 1 ¼-1 ½ pounds pork tenderloin
  • 1 ½ tablespoons olive oil or avocado oil divided use
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

Dijon mustard Sauce

  • 2 tablespoons unsalted butter
  • ¼ cup finely chopped shallot 1 medium shallot
  • ⅓ cup dry white wine swap low sodium chicken broth
  • 4 ounces heavy cream or heavy whipping cream ½ cup
  • 1 tablespoon creamy Dijon mustard
  • 1 tablespoon whole grain Dijon mustard
  • 2 teaspoons fresh chopped thyme leaves swap ¾ teaspoon dried thyme

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Instructions
 

Season the pork

  • Pre-heat the oven to 375°F. Line a sheet pan with a piece of baking parchment and ready near the stove.
    Trim the pork tenderloin of any silver skin if needed, and any extra fat. It's usually pretty lean. Rub the tenderloin with a little oil (2 teaspoons) and sprinkle with salt and pepper on all sides.

Sear and roast the pork

  • Heat the pan over medium heat, when hot, add the rest of the oil and place the tenderloin into the pan. It should sizzle when it hits the pan.
    Allow the pork to sear on all sides, occasionally rolling it over with tongs or forks so all side become golden brown, about 10 minutes.
    Place the seared pork tenderloin on the baking sheet and brush lightly with a little extra olive oil. DO NOT WASH THE PAN.
    Roast pork for approximately 10 minutes or until the pork reads 140°F - 145°F with an instant read thermometer. While the pork is roasting, make the sauce.
  • Remove pork from the oven and allow to rest covered with foil until the sauce is ready. When the mustard sauce is ready, slice the pork tenderloin, either on the diagonal or straight across, place on a platter and serve with the sauce.

Make the Dijon mustard sauce

  • With the pan still warm over medium low heat, melt the butter, then add the shallots. Stir and scrape the bottom of the pan to get the tasty bits off the bottom.
  • When the shallots are golden, add the wine and continue stirring. When the wine has cooked down, add the cream and the mustards whisked together until smooth, then add to the pan. Add the thyme. Stir until the sauce thickens, just a few minutes. Serve a little over the pork slices and the rest on the side for extras.

Notes

Right size pan: Be sure your pan can accommodate the length of the pork tenderloin. A frying pan with wider flared sides work well as the ends might have to start up the sides a bit. 
Timing: Cooking time will depend on your oven and whether you use convection mode or not. I use convection roast mode and it takes 10 minutes for perfect pork tenderloin. Standard conventional baking mode will take a little longer. 
Testing for doneness: It's good to test the meat near the end of roasting to be sure it is done, but remember that each time you open the oven you lose heat and extend roasting time by another 1-2 minutes. 

Nutrition

Calories: 467kcalCarbohydrates: 5gProtein: 43gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 176mgSodium: 488mgPotassium: 893mgFiber: 1gSugar: 2gVitamin A: 650IUVitamin C: 3mgCalcium: 50mgIron: 3mg
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Roasted Red Pepper Soup (sheet pan recipe)

by 4 Comments

Easy soups make for easy meals and this sheet pan roasted red pepper soup is both. Add a green salad and you've got a meal. All of your ingredients go on sheet pans and into the oven. To finish the soup, puree all of the roasted veggies in a blender with broth and add a little dairy or non-dairy milk for creaminess if desired. An added benefit, there is little mess to clean up.

roasted red pepper soup | afoodcentriclife.com

This simple soup is full of flavor (and a great way to get your veggies in).

It takes 5 large red bell peppers or about 3 pounds. Slice the peppers in quarters top to bottom, remove seeds and place cut side down on a parchment lined baking sheet pan.

To a shallow baking dish add 1 sliced onion and a few large, whole, peeled garlic cloves drizzled with a tablespoon of olive oil. Roast in a hot oven until the pepper skins are blackened and the onions and garlic are soft and browned.

roasted pepper in a blender | afoodcentriclife.com

Finishing the Soup

Roast your vegetables then add everything to a blender and puree with chicken broth or vegetable broth. For creaminess add either canned coconut milk or dairy milk (half and half or cream).

For another easy, creamy vegetable soup, try this cream of asparagus soup (coconut milk or heavy cream)

roated red pepper soup | afoodcentriclife.com

Roasting and Spice Notes

Sheet pans are a super handy kitchen tool. They come in full, half, quarter and even eighth size. When you sheet pans, buy rimmed heavy duty ones as they are less likely to warp in the oven. If you are concerned with aluminum in your diet from foil and sheet pans, cover them with parchment paper to protect your food and speed clean up. If you don't have a rimmed baking sheet use a large cookie sheet. Don't put the peppers in a casserole dish because they need the high heat exposure of a flat or almost flat baking sheet to roast the skins.

For spices I prefer smoked paprika but regular is fine too. For more smoky spice add a little spicy ground chipotle powder when pureeing. Another way to add heat is with sharp paprika. For more Southwestern flavors add cumin, coriander or ancho chili powder.

roasted red pepper soup | afoodcenticlife.com

If you love bell peppers, try these Turkey Quinoa Stuffed Peppers! And for another marvelous creamy soup, be sure to make this easy cream of asparagus soup. Make it dairy-free or not.

Low Histamine Notes

For histamine friendly soup use homemade low histamine chicken broth. I make mine in an Instant Pot or electric pressure cooker. Find the recipe here. Another option is homemade vegetable broth. Also made in the pressure cooker, it beats anything off the store shelf. If coconut milk doesn't work for you, try another non-dairy milk or use more broth as needed. In the photos I garnished with toasted pumpkin seeds. If your sensitive skip them and use herbs. Cilantro or Italian parsley are nice.

📖 Recipe

roasted red pepper soup | afoodcentriclife.com

Sheet Pan Roasted Red Pepper Soup

Sally Cameron
From a sheet pan to the blender, this soup is easy with little mess to clean up. For dairy-free use canned coconut milk, or regular dairy half and half or cream as perferred. For low histamine be sure to use a low histamine broth. The recipe is on this site. For a spicy soup see notes below.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch, Main Course, Soup
Cuisine American
Servings 6 Yield about 7 cups
Calories 161 kcal

Equipment

Ingredients
  

  • 5 large red bell peppers about 3 pounds
  • 1 medium brown or sweet onion peeled and sliced into chunks
  • 3 large whole garlic cloves peeled
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 cups chicken or vegetable broth
  • 1 cup coconut milk or dairy milk

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Instructions
 

  • Pre-heat the oven to 425°F. Line a half sheet pan with parchment. Snap any green stem off the top, then slice peppers in quarters from top to bottom and remove the seeds.
  • Lay the peppers cut side down on the half sheet pan. Place the onions and garlic to a shallow baking dish and drizzle with the olive oil and stir to coat. Place vegetables in the oven and roast until the peppers have blackened skin, about 30 minutes. Check the onions at 20-25 minutes or when you smell them. They should be browned and soft. Remove the pans from the oven.
  • Cover the peppers with foil or another sheet pan upside down to steam the peppers and make the skin easy to peel off. Allow them to stand 10 minutes. Remove the cover and peel as much of the skin off as posible with your fingers. Don't worry about getting everyone last bit. Place all of the veggetables in a blender with the paprika, broth, salt and pepper then puree smooth. Add the coconut or dairy milk and blend a bit more to combine. Adjust the thickness with more broth or milk and serve hot or cool completely. Soup will last in the refrigerator 4 days or freezes well.

Notes

For Low Histamine:
If you are histamine intolerant, freeze finished soup in portions immediately. If you can't handle coconut milk, use a safe non-dairy "milk" to puree your soup or just use all low histamine chicken or vegetable broth. The soup won't be as thick and creamy but it still tastes delicious.

Nutrition

Calories: 161kcalCarbohydrates: 13gProtein: 4gFat: 11gSaturated Fat: 8gSodium: 229mgPotassium: 484mgFiber: 3gSugar: 7gVitamin A: 4526IUVitamin C: 177mgCalcium: 28mgIron: 2mg
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Homemade Coconut Milk (from Canned in 1 Minute)

by 24 Comments

Making coconut milk at home is quick, affordable, and healthier than most store-bought options. With just a can of coconut milk and water, you can whip up fresh homemade coconut milk in minutes-no additives, gums, or preservatives. The result is creamy, versatile, and perfect for everything from smoothies and coffee to soups and curries.

A glass and bottle of coconut milk on a marble counter.

If you're sensitive to dairy, coconut milk is a delicious plant-based alternative (as long as you don't have a coconut allergy). It's creamy, versatile, and easy to make at home with just a can of coconut milk from your pantry. In less than a minute, you'll have fresh coconut milk that's more economical-and often better tasting-than store-bought, without any additives.

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Why You'll Love Homemade Coconut Milk

  • Just 2 ingredients, 1 minute - No complicated steps or special equipment.
  • Pantry-friendly - Canned coconut milk stores easily until you need it.
  • No mess - Unlike nut milks or dried coconut versions, there's no soaking, straining, or cheesecloth required.
  • Versatile - Perfect for smoothies, coffee, curries, soups, or baking.
  • Budget-friendly - Making your own is far more economical than buying cartons.

For other recipes using canned coconut milk, try this coconut shrimp curry, or this creamy cauliflower soup.

Ingredients You'll Need

Ingredients for homemade coconut milk.
  • Coconut milk - Use organic, unsweetened, full-fat canned coconut milk. It keeps well in the pantry and gives the creamiest, richest results.
  • Water - Use filtered water instead of tap for the cleanest flavor and healthiest homemade coconut milk. 

Please see the recipe card for measurements.

For another terrific easy plant-based milk you can make in a minute, make this hemp milk recipe.

Chef's Tip: What is Coconut Milk and Why Make It?
Coconut milk is made by blending the white flesh of mature brown coconuts with water. Canned coconut milk is usually much richer than the carton versions sold in stores. By diluting it at home, you can control the fat level and thickness-making it light like almond milk for everyday use or creamier for cooking. If you're concerned about saturated fat, read this article for more information on the fat content of coconut milk.

Substitutions and Variations

  • Vanilla Coconut Milk - Add a splash of vanilla extract or vanilla paste. Paste gives you those pretty flecks of vanilla bean.
  • Sweetened - Stir in monk fruit syrup for natural sweetness without sugar. Honey adds flavor but works, or try brown rice syrup or maple syrup. Powdered or granulated monk fruit also blend in easily.
  • Chocolate Coconut Milk - Whisk in unsweetened cocoa powder. Start with 1 tablespoon and adjust to taste for a chocolatey treat.

How to Make Coconut Milk

Put the water and the canned coconut milk into a large container and shake well or stir. It takes 1 minute!

If the coconut milk is solidified, add it to a high-speed blender with a tight fitting lid, add water and blend for a few seconds until smooth. That's all there is to making fresh homemade coconut milk. 

If you dilute according to my ratios you will have a quart (liter) or 4 cups of coconut milk. For creamy coconut milk, use less water. See the health benefits section for more ratios of water to coconut milk and variable fat grams.

Breakfast setting with granola, berries, coffee and pitcher of milk.

Coconut Milk from Coconut Milk Powder

Coconut milk powder is another option if you want a shelf-stable choice. Most brands provide about 3-4 grams of fat per cup once mixed with water, and you can easily adjust the ratio for creamier or lighter milk. It's handy for smoothies-just add water and powder straight to the blender. The only issue is additives.

Chef's note: Coconut milk powders usually contain tapioca maltodextrin as a thickener and stabilizer. It's gluten-free but processed and high on the glycemic index, so it may spike blood sugar. For that reason, I prefer using canned coconut milk when possible, but powder can be convenient in a pinch. For more information on tapioca maltodextrin.

Almond Milk Versus Coconut Milk

FeatureAlmond Milk (unsweetened)Homemade Coconut Milk (diluted from canned)
Calories~30–40 per cup~50–100 per cup (depends on dilution)
Fat2–3 g (mostly unsaturated)5–10 g (mostly saturated)
Protein1–2 g0–1 g
FlavorMild, nuttyCreamy, coconut-forward
Best UsesSmoothies, cereal, coffeeCurries, soups, sauces, dairy-free baking

Customizing Coconut Milk: One advantage of making your own coconut milk from canned is that you can adjust the fat level. For example:

  • Mix 1 (13.5 oz) can with 64 oz water → ~10 g fat per cup.
  • Mix 1 (13.5 oz) can with 128 oz water → ~5 g fat per cup (similar to store brands like Silk or So, but without additives).

This way, you can make coconut milk as light as almond milk for daily use, or richer for cooking. Here's my almond milk recipe. It is unstrained, rich, and creamy compared to store brands.

Chef's Tip: Watch for Additives in Coconut Milk
Many store-bought coconut milks (canned and boxed) contain stabilizers and thickeners like carrageenan (from red algae) or guar gum (from guar beans) to improve texture. While safe for most, they can cause digestive upset for some. Making coconut milk at home means you skip the additives and control exactly what goes in. I use Native Forest "Simple" without gums.

Homemade granola with berries and coconut milk pouring.

How to Enjoy Homemade Coconut Milk

Any dairy swap - Works almost anywhere you'd use milk-served warm or chilled.

Storage

Homemade coconut milk usually lasts about 3-4 days in the refrigerator in a sealed container. A couple of tips to stretch quality: Shake or stir before using - it can separate as it sits. Glass jar over plastic - helps it keep fresher. Sniff & taste test - if it smells sour or develops a tang, it's gone.

Homemade coconut milk lasts about 4 days in the refrigerator in an airtight container or glass jar. Shake before using if needed.

If it smells sours or off, curdles, turns grayish or gets cloudy, toss it and make fresh. Do not store at room temperature.

Strawberry banana smoothie in a glass.

Coconut Milk FAQs

Is it cheaper to make your own coconut milk?

Yes-homemade coconut milk is usually a few cents cheaper per serving. More importantly, canned coconut milk is shelf-stable, so you'll always have it in the pantry without extra trips to the store. Coconut milk powder is another option if you want convenience.

Is homemade coconut milk better than store bought?

Homemade coconut milk gives you full control: no additives, no gums, and you can adjust the thickness by diluting more or less. Choose organic canned coconut milk without additives for the cleanest base-this is the brand I buy.

Can you make coconut milk from coconut flakes?

Yes, but it takes more work. You'll need to soak shredded or flaked coconut in hot water, puree it thoroughly, and strain it. You'll also need to decide what to do with the leftover pulp. Using canned coconut milk is faster and easier.

Can you freeze coconut milk?

Yes. Freeze in airtight containers or ice cube trays for up to 2 months. Thaw overnight in the fridge and whisk or blend to restore creaminess.

More Recipes for Non-Dairy Milks

For more smoothie recipes to use coconut milk in, get ideas on this page. Its delicious in this sheet pan roasted pepper soup too.

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Quick Homemade Coconut Milk

Sally Cameron
For quick and creamy coconut milk, dilute organic canned coconut milk with water. Simply mix, cover and refrigerate. You can dilute more or less for your needs. Yield: 1 quart/1 liter. For dilution options please see recipe notes at end.
4.43 from 7 votes
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 0 minutes
Total Time 2 minutes
Course Beverage
Cuisine American
Servings 4 8-ounce servings
Calories 220 kcal

Ingredients
  

  • 13.5 ounce can organic coconut milk
  • 20 ounces filtered water 2 ½ cups

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Instructions
 

  • Shake the canned coconut milk well (if needed) and pour canned milk into a tall container or large mixing cup, add filtered water and stir well. If needed, add to a blender and briefly blend on low to smooth it out. Taste for your preference and add more water if desired.

Notes

If you have a sensitive digestive system, read labels and choose a no-additive brand. It should just be coconut milk. 
To reduce the fat, dilute the milk further or try using light coconut milk. 
Variations:
  • Vanilla flavored: For vanilla coconut milk, add a little vanilla extract or vanilla paste. Using vanilla paste gives you flecks of vanilla bean.
  • Sweetened: To sweeten, try this all natural syrup made from monk fruit. It adds sweetness without any sugar and blends into liquid easily. Honey works but has a definite flavor. You can also try brown rice syrup or maple syrup. Powdered or granulated monk fruit work as well.
  • Chocolate: Use unsweetened coca powder. Start with 1 tablespoon and add more if desired.
For lower fat levels consider these ratios:
  • Mix 1 13.5-ounce can of full fat coconut milk with 64 ounces of water for approximately 9 servings at 10 grams of fat per 8-ounce serving.
  • Mix 1 13.5-ounce can of full fat coconut milk with 128 ounces of water for approximately 17 servings at 5 grams of fat per 8-ounce serving. At this ratio of water to coconut milk it is closer to what you get from store brands such as So and Silk, but it is more fluid because there are no additives.

Nutrition

Calories: 220kcalCarbohydrates: 5gProtein: 2gFat: 23gSaturated Fat: 20gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 21mgPotassium: 252mgFiber: 2gSugar: 3gVitamin C: 3mgCalcium: 20mgIron: 2mg
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Instant Pot Lentil Soup Recipe

by 5 Comments

Instant Pot Lentil Soup-thick, hearty, and ready in about 45 minutes. This cozy bowl borders on a stew: French green lentils, vegetables, and rich chicken broth cook perfectly in the pressure cooker for a satisfying, meal-prep-friendly soup. No Instant Pot? Stovetop directions included as well as slow-cooker instructions. Make a big batch now, freeze a few portions for later, and dinner's done.

Lentil soup with vegetables in bowls with spoons and parsley.

This Instant Pot lentil soup is a make-on-repeat keeper-comforting, protein-rich, and easy to finish with simple garnishes. It keeps 4-5 days in the fridge and freezes up to 3 months, so it's great for meal prep. Serve with garlic toast or crusty bread (or cornbread) and you've got dinner. Stovetop method included, so you can make this pressure cooker lentil soup either way.

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Why You Should Make Lentil Soup

  • Choose your method - Instant Pot, stovetop, or slow cooker; same cozy result.
  • Hearty & healthy - High protein and fiber, naturally gluten-free.
  • Thick, stew-like texture - Lentils stay tender, not mushy.
  • Meal-prep friendly - Keeps 4-5 days in the fridge; freezes 3 months.

For another lentil recipe, try my lentil and quinoa salad, great for year round.

Ingredients & Notes

Ingredients for lentil soup with labels on a counter top.
  • Cooking fat - Extra-virgin olive oil for flavor and a healthy fat.
  • Onion - Sweetness + depth; yellow, white, or sweet all work.
  • Carrot - Balances the lentils with natural sweetness.
  • Celery - Completes the aromatic base (classic mirepoix).
  • Fennel (optional but great) - Mild anise notes; adds another vegetable layer.
  • Garlic - Fresh is best, jarred or tube purée works as well.
  • Dried herbs - Dried Italian seasoning or a blend of thyme/oregano/rosemary; dried holds up well to pressure cooking.
  • Tomato paste - Savory depth and that umami savory taste.
  • Broth - I use chicken broth (Instant Pot chicken broth recipe here) but you can substitute turkey broth, beef broth, or vegetable broth.
  • Lentils - French green (Puy) hold their shape and give a meaty texture.
  • Bay leaf - Adds a subtle savory note; remove before serving.

Please see the recipe card for measurements, salt, and pepper.

Fennel is delicious eaten raw too, try this lovely winter salad, Fennel Salad with Orange Vinaigrette.

Chef's Tip - Why French Green (Puy) Lentils? - They hold their shape so the soup stays thick and hearty without turning mushy, and they bring a nutty, earthy, slightly peppery flavor. If your bag says Puy lentils, that's the same type grown in the Le Puy region of France. What about other lentils? You can use brown lentils in a pinch (softer texture), but skip red or yellow for this recipe as they break down and go creamy in texture.

Substitutions and Variations

  • Herbes de Provence - Use the classic French dried blend (often with a touch of lavender) for a Provençal twist; it pairs beautifully with French green lentils.
  • Fresh thyme - Use 1 tablespoon finely chopped thyme leaves in place of dried.
  • No fennel available - Substitute chopped leek or add a little extra celery + onion. For fennel flavor, add ½ teaspoon lightly crushed fennel seed (or a pinch of fennel pollen or anise seed).
  • Out of tomato paste - Skip it (but it adds depth of flavor), or use 3 tablespoon tomato purée or unsweetened ketchup.

Chef's Tip: Cooking with Fennel. If you don't cook with fresh fennel, you should try it. It's one of my favorite vegetables. It has a lightly sweet licorice flavor which might sound funny, but it is delicious. I add it to many soups and stews along with the other standards of onion, carrot, and celery. It can be eaten raw, juiced, and braised as a side dish. Fresh fennel is a classic culinary ingredient in France, Italy, and other Mediterranean countries, and a terrific addition to lentil soup.

How to Make Instant Pot Lentil Soup

Chef's tip: For stovetop and slow-cooker methods, please see the recipe card.

Vegetables sautéing in an Instant Pot before pressure cooking lentil soup.
Step 1: Cook the vegetables with the saute function in olive oil.
Vegetables, lentils, broth and herbs ready to cook for lentil soup.
Step 2: Add the remaining ingredients, lock the lid on. Close the float valve, set for 15 minutes cook time and walk away.
A pot of finished lentil soup ready to enjoy.
Step 3: The Instant Pot beeps when the lentil soup is ready. Allow the Instant Pot to cool down for 15 minutes, then quick release the remaining pressure.

Alternatively use the natural release method allowing the pressure cooker to come down on its own which takes approximately 30 minutes. I've made the soup with both pressure release methods.

Chef's tip: Brighten the Flavor at the Finish. Lentils are earthy. A splash of red wine vinegar, lemon juice, or a few drops of balsamic at the end wakes everything up. Taste first, then add the acid in small amounts until the flavors pop. A drizzle of good olive oil right before serving adds silkiness.

Serving Suggestions

Lentil soup is satisfying on its own. For a bigger meal, add a simple side salad, warm cornbread with soft butter or whipped maple butter, or parmesan-garlic toast (use a good GF loaf if needed). For color and extra flavor, try:

  • Fresh chopped parsley - bright, garden-fresh finish.
  • Finely diced tomato - adds juicy color and freshness.
  • Grated Parmesan - savory richness and umami.
  • Crisp bacon crumbles - smoky, salty contrast.
  • Toasted pumpkin seeds (pepitas) - nutty crunch; great on soups and salads.
  • Good olive oil - A drizzle of good, fruity olive oil or herb-infused olive oil like rosemary or basil.

Storage and Freezing

Extra lentil soup keeps 4 days in the refrigerator in an airtight container. You can freeze lentil soup for up to 3 months. Portion into labeled, dated containers and cool completely before freezing. Souper Cubes work great for freezing in portions. For best texture, thaw overnight in the refrigerator.

Reheating Lentil Soup
Stovetop - put soup in a small pan over low heat, cover, and warm until hot, stirring occasionally.
Microwave - use a microwave-safe bowl and heat on 70% power in short bursts, stirring between intervals until hot.

Chef's note: Lentils continue to absorb liquid as they sit. If the soup seems thick after chilling or thawing, stir in a splash of hot water or broth to loosen, then adjust seasoning.

A bowl of earthy, hearty lentil soup with vegetables and fresh garnishes.

Recipe FAQs

What kind of lentils are best for soup?

French green lentils are the best for soup. They hold their shape and have wonderful flavor. Green lentils and brown lentils are used for soups with different results. Red or yellow lentils are split lentils. They break down quickly and are best for purees and dishes like curries or Indian Dhal.

Do you have to soak lentils before making soup?

No, lentils do not need to be soaked like beans do. They cook more quickly. Be sure to rinse them before cooking (in a sieve or strainer) and sort out any broken ones. For soup, French green lentils hold their shape best and taste great.

What can I serve with lentil soup?

A tossed green salad makes a nice side dish for lentil soup with a tangy vinaigrette. A slice of artisan, crusty bread is also a nice textural accompaniment. When serving lentil soup, have fun with garnishes such as diced tomato, toasted pumpkin seeds, fresh chopped herbs that compliment the recipe, or a little sharp earthy cheese such as grated parmesan.

More Soup Recipes

For more hearty soup recipes try these: hearty favorite Ribollita Tuscan Vegetable Bean Soup, French Market Soup, Navy Bean with ham or Mexican Chicken Tomatillo.

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📖 Recipe

Instant Pot Vegetable Lentil Soup | afoodcentriclife.com

Lentil soup (Instant Pot or stove top)

Sally Cameron
Hearty and healthy, with Instant Pot and stove top instructions. It's loaded with vegetables and plant-based protein. Lentil soup freezes great if you have leftovers.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Pressure rise and release 30 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6 Yield 2 quarts
Calories 272 kcal

Equipment

  • 6 quart Instant Pot
  • OR 5 quart Dutch oven or large pot

Ingredients
  

Lentil Soup

  • 1 ½ tablespoons extra virgin olive oil
  • 2 cups chopped onion 1 large
  • 1 ½ cups chopped carrot 3 large
  • 1 ½ cups chopped celery 3 large ribs
  • 1 cup chopped fennel 1 medium, bulb only
  • 3 large garlic cloves finely chopped
  • 1 ½ teaspoons dried herbs: Italian blend OR Herbs de Provence, or thyme
  • 1 bay leaf dried or fresh
  • 1 ½ tablespoons tomato paste
  • 5 cups low sodium chicken broth OR vegetable, turkey, or beef
  • 1 ½ cups French green lentils
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Optional Garnishes

  • ¼ cup chopped fresh parsley or cilantro
  • ¼ cup grated Parmesan cheese
  • ¼ cup toasted pumpkin seeds
  • drizzle of Balsamic or olive oil
  • sprinkle of red pepper flakes

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Instructions
 

Instant Pot Method

  • Select "sauté" to pre-heat the Instant Pot. When the word "hot" appears on the display, add the olive oil, onion, carrot, celery, and fennel. Set the timer for 7 minutes and stir occasionally. Towards the end of the sauté cycle, stir in the garlic, dried herbs and tomato paste. 
  • Stir in the broth, lentils, salt and pepper, place the lid on and turn to lock. Turn the steam release handle on top of the lid closed. Select "pressure cook" and set the timer using the [+] button for 15 minutes. When the Instant Pot completes the warm up and cooking cycle it will beep. Use the natural release method for 15 minutes, then quick release remaining pressure by pressing "cancel" and turning the steam release handle on top of the lid to the "venting" position.  
  • If you are not in a hurry, leave the Instant Pot to come down all of the way naturally. Unlock, stir and serve. Leftovers keep well for up to four days and freeze well.

Stove Top Method

  • Sauté all of the vegetables in oil until tender in a large pot like a Dutch oven, 5-7 minutes. Add the garlic, dried herbs and tomato paste, stir and cook 1-2 minutes to brown the tomato paste.
    Add the rest of the ingredients, bring just to a boil, turn heat to low, cover with a lid and simmer on low until the lentils are tender, about 30 minutes. Taste, and if the lentils are not tender enough simmer for a few additional minutes. Adjust seasoning with salt and pepper.

Slow-cooker Method

  • If slow cooker has Sauté/Brown: sauté oil + onion, carrot, celery, fennel 5-7 min; add garlic, herbs, tomato paste 1 min. (If not, do this in a skillet.) Add broth, lentils, bay leaf, salt, pepper; stir.
    Cook LOW 6–7 hr or HIGH 3–4 hr, until lentils are tender but intact.
    Remove bay leaf. Adjust thickness (hot broth to loosen; uncover on HIGH 15–30 min to reduce, thicken). Season. Store 4 days or freeze 3 months.

Notes

Umami flavor boost option (choose 1) -  Parmesan rind, 1 teaspoon soy/tamari, or 1 teaspoon white miso (off heat). 
 

Nutrition

Calories: 272kcalCarbohydrates: 41gProtein: 17gFat: 5gSaturated Fat: 1gSodium: 244mgPotassium: 965mgFiber: 17gSugar: 6gVitamin A: 5777IUVitamin C: 15mgCalcium: 84mgIron: 5mg
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Easy Pasta Sauce With Tomato Sauce

by Leave a Comment

With just a few pantry staples, you can make this easy pasta sauce with tomato sauce in about 30 minutes. Perfect over pasta, chicken, or as a base for countless meals, it's a simple way to a delicious dinner. Plus, it freezes beautifully-so you'll always have a batch ready for busy weeknights. Skip the jar and make your own-it's fresher, more flavorful, and budget-friendly.

Finished homemade tomato marinara in a pot with basil leaves.

A friend recently commented that the famous Italian restaurant jarred marinara sauce her kids liked was so expensive. I served her some of my homemade pasta sauce with tomato sauce and she loved it. Plus, it can be made for less than half of the cost of the stuff she's been buying. Store bought sauces are fine in a pinch, but skip the jars and make your own marinara sauce for great taste and savings.

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Why You'll Love Pasta Sauce With Tomato Sauce

  • Basic pantry items - Just tomato sauce, crushed tomatoes, and a few other basics.
  • Tasty and easy - Call it spaghetti sauce, pasta sauce, simple tomato sauce, or marinara. A staple in the kitchen. 
  • Freezes great - Make ahead and freeze it in batches for fast meals.

Ingredients You'll Need

Here are the ingredients for my go-to homemade pasta sauce. See recipe card for all ingredients and quantities.

Marinara sauce ingredients labeled.
  • Tomato sauce - Use plain canned or jarred tomato sauce. You can also use the boxes of Pomi passata puree or their tomato sauce.
  • Crushed tomatoes - Starting with a high-quality crushed tomatoes makes this pasta sauce quick. See my tomato notes below.
  • Oil - use extra virgin olive oil to saute the onion and garlic in for great flavor and healthy fat.
  • Onion - onion gives flavor depth and a base for the sauce. A foundational ingredient for soups, stews, sauces and many recipes.
  • Garlic - Fresh garlic is best and a head keeps in a cool pantry for some time. You can use the peeled refrigerated cloves but be sure they are fresh.
  • Herbs - Dried herbs makes this easy. Use plain dried basil or a dried Italian seasoning blend. A little fresh basil or oregano in addition to dried herbs for more flavor at the end is niece too, if you have them.
  • Spices (optional) - Ground anise seed or ground fennel seed make a terrific and unexpected flavor addition to this pasta sauce recipe. Optional but delicious.
  • Wine (optional) - A little dry red or dry white wine amplifies flavors.

Please see the recipe card for measurements, salt, black pepper, and red pepper.

Chef's Tip on tomatoes - Real San Marzano tomatoes are identified by the certified D.O.P. label on the can. They may cost a little more than regular tomatoes, but many cooks believe they're worth it for their balanced, naturally sweet flavor (and no additives, like calcium chloride). My favorite brands are Cento San Marzano (D.O.P.) and Bianco DiNapoli (California-grown). Mutti is also a solid choice, as is Pomi.

Substitutions and Variations

Here's ways to change up homemade pasta sauce:

  • Make it a smooth sauce - puree until smooth in a blender, food processor or with an immersion blender
  • Make it a meat sauce - add a couple of links of pre-cooked sausage ground fine in a food processor or chopped fine with a chef's knife, or use browned ground beef. Cooked ground bison works well too.
  • Alcohol-free - leave out the wine.
  • Only have whole tomatoes - Strain the liquid from the can and reserve in a bowl. Over the sink or a bowl (it's messy), split the tomatoes with your fingers and remove seeds, then briefly puree with liquid in a blender, food processor, or chop by hand. Don't puree smooth. Leave some texture. This works in place of crushed tomatoes. 

How to Make Pasta Sauce with Tomato Sauce

This homemade pasta sauce recipe is simple in both ingredients and instruction. Use a heavy pot like a Dutch oven as they conduct heat evenly and cook over lower temperatures efficiently.

Cooking onions and garlic in a Dutch oven.
Step 1: Chop onions and cook with garlic in olive oil until soft.
Onion and herbs cooking in a Dutch oven.
Step 2: Add dried herbs and stir into the moist onions and garlic so the herbs rehydrate and release their flavors.
Tomato marinara simmering with red wine in a pot.
Step 3: Stir in the crushed tomatoes, tomato sauce, and wine. Turn heat up a bit and bring the sauce to bubbling, then turn it down to a low simmer, covered, for about 20 minutes.

Lastly, taste the sauce. It has too much acidity for you, add a little sugar or neutral flavored sweetener like monk fruit. It's ready to serve, refrigerate and used with 5 days, or cooled and frozen.

Chef's tip on cooking with wine: I use the mini bottles of wine to cook with and save the full-sized bottles for dinner. They are great to keep in the pantry for adding a little to this marinara recipe or for deglazing a pan for a sauce, and they are inexpensive. The cooking rule is use one you would drink, not "cooking wines". Don't add it at the end. It needs to simmer with the sauce. 

Marinara sauce in a jar with basil.

Serving Suggestions

A white platter of chicken parmesan with red sauce and sprinkles of cheese.

Storing and Freezing Pasta Sauce

The yield for this recipe is about 5 cups of pasta sauce. Homemade sauce keeps in the refrigerator in an airtight container for 5 days or freezes for 2-3 months.

Recipe FAQs

Why do chefs use San Marzano tomatoes?

Because they have lower acidity (so more sweetness), less seeds, thicker flesh, and terrific taste. They can cost more, so you decide if they are worth it. There are delicious tomatoes from other brands that are not San Marzano. See my Chef's tip in the post.

How do you make tomato sauce taste better for pasta?

Start with good-quality tomatoes, then add garlic, olive oil, herbs, and a pinch of salt. A splash of wine, a pat of butter, or a sprinkle of Parmesan at the end adds extra depth.

What herbs go in pasta sauce?

Classic choices include basil, oregano, parsley, and thyme. You can use one or a mix, depending on the flavor you like

What can I add to tomato sauce for more flavor?

Try sautéed garlic or onion, fresh or dried herbs, red pepper flakes, a splash of wine, or a little butter at the end. Even small additions can make a big difference.

More Tomato Sauce Recipes

Love pasta sauce? Us too. And here are a few more delicious ideas for tomato-based sauces.

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📖 Recipe

Pot full of homemade marinara.

Pasta Sauce with Tomato Sauce

Sally Cameron
Homemade marinara is easy to make from a few staples in your pantry in about 30 minutes. It's better and healthier than most jarred brands and it freeze well. Yield is about 5 cups of marinara.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce
Cuisine American, Italian
Servings 10 ½ cup portions
Calories 75 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 3 large garlic cloves minced, finely chopped
  • 1 tablespoon dried basil or Italian herb blend
  • 1 ½ teaspoons ground anise seed or fennel seed
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper more or less to your heat preferences
  • ¼ teaspoon sea salt
  • 28 ounces can crushed tomatoes
  • 15 ounces can tomato sauce
  • ¼ cup red wine optional, use the airline size bottles
  • 1 handful fresh chopped basil leaves optional

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Instructions
 

Cook the onion, garlic, spices, herbs

  • Heat olive oil in a medium pot over medium low heat and add onion. Cook until onion is soft and translucent. Add garlic, dried herbs, ground anise seed, black pepper, red pepper, salt, and cook another 2 minutes to allow flavors to blend.

Add tomatoes and simmer

  • Add crushed tomatoes and sauce, and wine if using. Cover and simmer sauce for 20 minutes until flavors are blended. For a smoother sauce, puree briefly in blender if desired.
    If using fresh chopped basil leaves, stir in at the end.

Notes

About anise seed and fennel seed:
Fennel seed is milder and less sweet while anise seed has a little more potent and sweeter flavor of licorice. Use one or both. They are two different plants. Optional but delicious!
They come in both ground and whole forms. Whole spices/herbs stay fresher longer than pre-ground. Pre-ground are more convenient to use. Whole need to be ground before using in cooking. Use an inexpensive coffee grinder that you save for just herbs and spice. 
How to use:
Use marinara for pasta, chicken, shrimp, fish, meatballs, and many dishes.

Nutrition

Calories: 75kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 366mgPotassium: 411mgFiber: 3gSugar: 6gVitamin A: 373IUVitamin C: 12mgCalcium: 52mgIron: 2mg
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Easy French Onion Soup Recipe

by 9 Comments

Learn how to make restaurant quality French onion soup at home with my easy French onion soup recipe. Onions slowly caramelize to become meltingly tender and sweet, infusing the broth with rich, savory flavors. Golden cheesy croutons crown the top. It's surprisingly easy to make with just a few simple ingredients. Customize it with different broths and cheeses to meet your needs. It's classic, comforting, indulgent simplicity.

Bowls of rich brown French soup topped with cheesy golden croutons.

With that first bite, you'll understand why French onion soup is so beloved. Making it at home takes a little patience to slowly caramelize and coax the onions to perfection but it's worth it. It's amazing how incredible rich broth, humble onions, and crispy cheesy croutons can taste.

Why You'll Love Easy French Onion Soup

  • Simple, rich flavors.
  • Substitutions for vegetarian and vegan diners.
  • Options for onions and cheese.
  • Make it up to 3 days ahead or freeze.

Love the flavor of French onion soup? Try my French onion soup chicken!

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Ingredients You'll Need

  • Onions: See notes below, use yellow, brown or sweet onions for the best flavor.
  • Fat: Both butter and olive oil work for this soup and the combination tastes delicious. Another option is plant-based butter for dairy-free.
  • Broth: Beef broth is the classic choice, but there are excellent substitutions (see below). Buy good broth or use homemade for the best flavor. Skip stuff like bullion cubes and pastes. Choose low or no sodium broth to control the sodium level. Check out the freezer section for broths, not just cans or boxes. The better the broth, the better the soup.
  • Garlic: The flavor of garlic and onions is classic, not just in this soup but in many recipes. Use fresh and chop it fine or use a microplane zester.
  • Herbs: You need thyme and bay leaf. Parsley is for garnish if desired.
  • Deglazing liquid: Use a dry white wine, dry sherry, or a dry red wine. If you don't cook with wine, use a little more broth or water.
  • Bread: Use your favorite bread for the cheesy croutons. A slightly stale French baguette is traditional or sliced French bread, GF or regular.
  • Cheese: The best cheese for French onion soup is classic Gruyere but I've listed options in the FAQ section, plus a little parmesan for the cheesy croutons.

Please see the recipe card for measurements, salt and pepper.

Substitutions and Variations

  • To substitute dried thyme for fresh, use ⅓ the amount of dried, adding it half way through cooking the onions so it has a chance to rehydrate.
  • If you're out of thyme, a good substitute is oregano.
  • What broths can I use? Instead of beef broth you can use chicken broth or turkey broth for delicious French onion soup. In the photos, I used my homemade turkey broth! It's deep, dark, and delicious.

The Best Onions for French Onion Soup

A gray dutch oven filled with thinly sliced white onions for soup.

Let's talk onions! Onions are flavor powerhouses in the kitchen, sweet, savory and pungent all at the same time. What are the best onions for French onion soup? Although yellow onions are traditional you have options.

  • Yellow onions (aka brown onions) are your standard onions with golden-brownish papery skins and strong flavor that mellows with cooking.
  • Spanish onions are a milder relative to yellow onions.
  • White onions are similar to yellow onions but milder and a bit sweeter with a white papery skin.
  • Sweet onions have a higher sugar content and less sulfur, which is why you cry less when cutting them. They caramelize well and have yellow or light brown papery skin and higher water content (juicier). Varieties are seasonal, including Walla Walla, Maui, Oso Sweet, Mayan Sweet, Texas Sweets, and Vidalia.

How to Make This Easy French Onion Soup

Slicing onions for french onion chicken on a white cutting board.

Cut onions in half stem to root and slice crosswise into ¼" half rounds. For a rich flavor, I use both olive oil and butter to cook the onions but you can use all butter (regular or plant-based) or all olive oil if you prefer.

Cook the sliced onions (called caramelizing) over medium-low heat in a heavy pot like a Dutch Oven. When deeply browned and soft, deglaze with white wine (or use water or broth). Watch your heat, don't rush and burn the onions. The flavor won't be as good (and might be bitter). It takes about 45 minutes. The onions become so tender they almost melt in your mouth. I know it seems like a long time, but this coaxes the best flavors out of the onions. It's worth the wait. Patience is a virtue when caramelizing onions.

When onions are done, add the broth, thyme sprigs, and bay leaf and simmer for 15 minutes to blend the flavors. Remove the herbs and it's ready to serve.

While the onions are cooking, make the cheesy croutons.

A large pot full of richly browned caramelized onions for onion soup.

Broil cheese topped bread (croutons) until golden and bubbly. Make them with your bread of choice. I use gluten-free sourdough but you can use baguette slices or other artisan bread. Keep warm in the oven until serving. Sprinkle with fresh chopped parsley for garnish if desired.

Chef's note: Traditionally French onion soup is served with a cheese covered top that has been broiled and melts over the edges of the bowl, but I prefer not to do this. First, you need to have the right bowls that are broiler safe. Second, cleaning off the cheese melted all over the bowl is messy. I love the croutons route. Delicious, no wasted cheese, and easier clean up, plus you can make extra cheesy croutons.

Two white bowls of golden French onion soup with crusty cheesy croutons and fresh thyme.

Serving Suggestions

Serve French onion soup piping hot topped with homemade cheesy croutons and an extra sprinkle of grated Parmesan cheese. You might want to make extra cheesy croutons because they are addictive, delicious soaked in the soup's rich broth.

Use French onion soup as a starter before a bigger meal, or use it as part of a lighter meal with a green salad on the side. An entree salad with protein works well too.

Storage

Can I freeze this soup? Yes, freeze French onion without the bread and cheese croutons and make those fresh. Enjoy within 3 months.Remember to label and date!

Recipe FAQs

What makes French onion soup French?

It was the French who took the humble onion (peasant food) and elevated it to star status creating this much-loved recipe. 

What if I can't eat cow's milk cheese?

Try a raw hard goat milk cheddar cheese.

What if I can't find Gruyere cheese?

Use Swiss cheese, Mozzarella, Emmenthaler, Fontina, or Gouda or a flavorful cheese that melts well.

Can I make French onion soup ahead of time?

French onion soup is easily made up to 3 days ahead of time. Make the soup base (broth and onions) and store it in an airtight container. When ready to serve, re-heat the soup over low heat with a lid. While soup is heating, make the cheesy croutons. Serve when hot.

More Soup Recipes

For more soup recipes, try one of these or check the soup category for more options.

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If you make this French Onion Soup, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers. If you had an issue with it, let me help you figure it out.

📖 Recipe

French onion soup with cheesy croutons

Easy French Onion Soup Recipe

Sally Cameron
With slow cooking humble onions are transformed into a delicious classic French onion soup. Use yellow, white, brown or sweet onions. Top with cheesy croutons to serve.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine French
Servings 4 Yield 7 cups
Calories 487 kcal

Equipment

  • 5 ½ quart Dutch oven or heavy pot

Ingredients
  

French Onion Soup

  • 3 pounds onions
  • 1 tablespoon unsalted butter or all olive oil
  • 1 tablespoon olive oil or all butter
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ cup dry white wine or dry sherry, red wine, water, or broth
  • 3 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1 bay leaf
  • 5 cups low sodium broth beef, chicken, turkey or vegetable
  • 1 teaspoon Worcestershire optional

Cheesy Croutons

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ teaspoon granulated or powdered garlic
  • 4-6 slices artisan bread or baguette regular or gluten-free
  • ½ cup grated Gruyere cheese and ounce or two
  • 2-3 tablespoons grated Parmesan cheese

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Instructions
 

Slice and cook onions

  • Cut onions in half through the stem end, peel and slice into ¼"thick half rounds.
    In a large heavy pot (5 ½ quart Dutch oven), melt the butter and olive oil over medium-low heat. Add the onions and allow them to cook until soft and deeply golden brown (caramelized) about 45 minutes, stirring occasionally. Watch the onions and if browning too quickly turn your heat down. Don't rush this step.
  • When onions are a rich golden brown, de-glaze the pan with the wine, scraping up and tasty bits on the bottom of the pan.
    Cook until wine is reduced by half. Add the salt, thyme and bay leaf. Turn the heat up a bit and add the broth. Simmer on low until flavors are blended and soup is hot, about 15 minutes.
    While soup is finishing, make the croutons.

Make cheesy croutons

  • Melt the olive oil, butter, and garlic together in the microwave using low power. When its all melted and smooth, use it to brush on the bread before broiling (optional step).
  • Trim the bread so pieces fit inside the bowl. Turn on the broiler and set the rack to the second level down from the top (not too close). Line a baking sheet with foil. Lightly brush the bread with the melted garlic butter blend. Arrange grated cheese on top of the bread and broil until golden and bubbly. Keep warm until serving time.

Finish the soup and serve

  • When soup and croutons are ready, stir in the Worcestershire sauce and top with the cheesy croutons. Sprinkle with fresh parsley leaves as garnish if desired.

Notes

Chef's Tip - Tie your thyme sprigs together with kitchen twine to make it easier to remove from the pot. 
For other cheese options to the Gruyere, try Swiss cheese, Mozzarella, Emmenthaler, Fontina, or Gouda or a flavorful cheese that melts well.
If serving the soup at a later time, wait until just before serving to make the cheesy croutons.

Nutrition

Calories: 487kcalCarbohydrates: 52gProtein: 21gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 47mgSodium: 659mgPotassium: 817mgFiber: 7gSugar: 18gVitamin A: 499IUVitamin C: 27mgCalcium: 451mgIron: 2mg
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Pomegranate Guacamole

by Leave a Comment

For the love of avocados, here is a different guacamole you've got to try. Pomegranate guacamole with lime, cilantro and shallot. So incredibly good and good for you. Look at the colors! Sort of a fall guacamole, now that pomegranates are back in season. Enjoy it throughout the year as pomegranate seeds are now almost available year round. If you love guacamole, try this beautiful twist with pomegranate seeds.

Avocado and Pomegranate Guacamole | AFoodCentricLife.com
Pomegranate avocado guacamole in a wood bowl.

One of my great weaknesses is guacamole and chips. There. I've confessed. At least it's good for you (except the chips). Last night before dinner we were really hungry and in need of a snack to tide us over. With a bowl of this in the fridge and tortilla chips, we polished off half the bowl. It's hard to stop eating. My husband said, "put it away"! The creamy texture and buttery flavor of avocados are amazing against the tart-sweet pomegranates seeds and the colors are beautiful.

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Ingredients

  • 2 ripe avocados
  • ½ cup pomegranate seeds arils
  • 1-2 tablespoons fresh chopped cilantro leaves
  • 2 teaspoons finely chopped shallot or onion
  • 1-2 tablespoons fresh lime juice
  • Salt and pepper to taste

Buying Avocados

When buying avocados, I like them best when they just yield under gentle pressure when squeezed. Perfect avocados peel easily. I don't buy them too soft.

Handling Avocados

If you grew up eating avocados, you probably know how to handle them. If you struggle with them, here is how to open one. Place a sharp, heavy knife into the side of the avocado at mid-point (top to bottom) until you hit the seed, the rotate the blade around the avocado from top to bottom. Hold avocado in both hands and gently twist in opposite directions. The avocado should come cleanly apart.

Place the half with the seed on the cutting board, seed facing up. Stick the edge of the knife blade securely into the seed and twist the knife. The seed should come right out. To get the seed off the knife safely, grab it with a paper towel. Peel and dice the avocado.

Avocados | AFoodCentricLife.com

How to Open a Pomegranate

With deep red to pinkish leathery skin, the apple-shaped pomegranate may look difficult to open but it's really not. The under water method is easy. Cut a little off the top and bottom, score the vertical ridges on the outside with a paring knife, then break the pomegranate open in a large bowl of water.

Next, loosen the sections and free the seeds from the white membrane with your fingers. Discard the membrane and then drain off the ruby translucent seeds. Beware of trying this in a white top of any kind. You might end up with a pink polka dotted top.

Pomegranate Shortcut

The easy way to use pomegranate seeds (also called arils) is to buy them ready to go in the refrigerated section of many produce departments. It's just so handy to grab a package, but sometimes they are not as fresh. I find they also spoil more quickly than when you do it yourself.

pomegranates | AFoodcentricLife.com

Instructions

  • Open, seed, and dice the avocados (two ways)
    • Either draw a grid in the avocado half with a small knife and scoop out the diced flesh, or skin the avocado and dice the flesh on a cutting board
  • Make your guacamole, either creamy or chunky (see note below)
    • Add lime juice, shallot or onion, plus salt and pepper
  • Open and seed the pomegranate or open the package
  • Add both to a bowl and enjoy. Sprinkle with cilantro for garnish or not

Creamy or Chunky

I left my avocados diced for this photo. If you prefer a creamier guacamole you can mash the diced avocado with a fork or do it the traditional way in a mortar and pestle (or the Mexican version called a molcajete) before you add the pomegranate seeds, lime, shallot and seasoning.

To Serve

Serve with your favorite chips, either corn or cassava for grain-free. For a low-carb option, slice a cucumber thin on an angle and make fresh cucumber "chips", or serve with assorted raw veggies.

Next time you need a game day snack, try this fall avocado pomegranate guacamole.

For another delicious recipe using pomegranate try this pomegranate spinach salad.

For 20 ideas on what to do with pomegranate seeds,

📖 Recipe

pomegranate seeds | AFoodCentricLife.com

Pomegranate Avocado Guacamole

Sally Cameron
Creamy, buttery textured, tart and sweet all at the same time. This guacamole is a delicious twist for fall when pomegranates are in season. Try it as an afternoon snack or while watching your favorite game.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 120 kcal

Ingredients
  

  • 2 ripe avocados
  • ½ cup pomegranate seeds arils
  • 1-2 tablespoons fresh chopped cilantro leaves
  • 2 teaspoons finely chopped shallot or onion
  • 1-2 tablespoons fresh lime juice
  • Salt and pepper to taste

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Instructions
 

  • Slice, remove seed, peel and dice the avocado. Place diced avocado in a medium bowl. Add the pomegranate seeds, cilantro, shallot or onion, lime juice, salt and pepper and gently stir together. For a creamier guacamole, add the diced pieces to a bowl or mortar and pestle. Mash avocado as much as you prefer, then add the rest of the ingredients.

Notes

Serving ideas: Serve with corn chips or cucumber slices sliced long on the diagonal to work like a chip for dipping. You can even dollop the guacamole into small lettuce cups.

Nutrition

Calories: 120kcalCarbohydrates: 9gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 5mgPotassium: 363mgFiber: 5gSugar: 2gVitamin A: 104IUVitamin C: 9mgCalcium: 10mgIron: 0.4mg
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Sweet and Spicy Roasted Cashews (with maple syrup)

by 4 Comments

These roasted cashews are an irresistible blend of sweet, salty, savory, and spicy, with a hint of fall from rich maple syrup. Essentially candied cashews baked to perfection, they're crunchy, flavorful, and downright addictive-don't say I didn't warn you! Perfect as cocktail nibbles or a thoughtful kitchen-made gift, these cashews are sure to be loved by anyone who tastes them.

Maple roasted cashews on baking sheet with rosemary.

Roasted cashews are an easy, delicious homemade treat. I've made them for years at the holidays as gifts for clients, friends and family, and for catered parties. Some of my friends tell me they hoard them and don't share with their families!

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Why You'll Like This Recipe

  • The crisp maple coating and spices hit all of your tastebud buttons.
  • They are crunchy, sweet, and spicy.
  • Everyone goes crazy over them. Seriously.

Recipe Ingredients

Roasted cashews ingredients, labeled, on counter.
  • Raw cashews: Whole cashews, not broken pieces
  • Maple syrup: The real stuff, not fake, colored, made with corn syrup.
  • Rosemary: Fresh is all I've ever used here.
  • Oil: Extra virgin olive oil is the best for this recipe.
  • Sugar: Brown sugar or coconut sugar.
  • Vanilla extract: The real deal, not fake, here is my favorite vanilla.
  • Paprika: You can swap regular vs. smoked, but smoked is really nice.
  • Ground chipotle powder: For the spicy heat, sub a pinch of cayenne.
  • Salt: I use pink sea salt, no iodine, lovely flavor.

Please see the recipe card for measurements.

Another recipe using maple syrup is my homemade healthy granola. Another family, friend and client favorite.

Recipe Instructions

In a mixing bowl, stir together maple syrup, fresh chopped rosemary, brown sugar, olive oil, and spices. Add the cashews to the maple syrup mixture and stir until well coated. Spread evenly and flat onto the foil lined baking sheet in a single layer, sprinkle with salt. 

Maple spice mix for cashews.
Step 1: Mix the wet ingredients and spices.
Cashews mixed with maple syrup and spices.
Step 2: Add the cashews and mix well to coat.
Golden brown cashews finished roasting on baking sheet.
Step 3: Bake at 350°F for 22-26 minutes or until golden brown. Timing is for standard bake setting. Convection roasts faster so watch your timing for your oven (start at 13 minutes) or turn the temperature down 25°F. The key is to watch the color as ovens vary!

Chef's Tip: When you take roasted cashews out of the oven and they are hot and still a bit syrupy, stir and turn them over with a silicone spatula. This helps get a good coating of the maple on the cashews as they cool. Or stir and pop back into the oven for another 1-2 minutes unless they are already a golden brown.

Serving Suggestions

When cashews are cool, break them up with your hands and package them up in a nice jar, cellophane bag with ribbon or fancy gift tin. You'll definitely be invited back.

  • Eat out of hand as a snack.
  • Put a bowl out before dinner (nice with a glass of wine or cocktail).
  • Sprinkle a few into a salad (with greens, pear or apple slices and cheese).
  • Use as gifts in little bags or gift jars.
Closeup of roasted maple cashews with rosemary.

How to Make Larger Quantities for Gifts

Because I roast these in big quantities for holiday gifts and parties, here are a few tips. Depending on your oven space, do them in batches.

  • If you bake these in large amounts it takes a lot of fresh rosemary. If you don't grow it find someone who does and trim their bushes.
  • Rosemary turns your nails green and leaves your hands covered in sappy residue. It's hard to wash off, even with hot soap and water. Wear disposable kitchen gloves. Use them when you strip the leaves from the stems.
  • For chopping a lot of rosemary use a sharp heavy chef's knife.
  • When roasting large batches for gifts, you can fit about 3 pounds (a 3x batch) on two half sized rimmed baking sheets. Do not crowd them. A double batch on even one half sheet is too much. If you crowd them you will get sticky gummy nuts not crisp ones when they cool.
  • And if you make that mistake and they are a gummy mess and not crisp (I've done it), spread them out onto an additional baking sheet and roast a few minutes longer. It works.
  • When cool, break the nuts up by hand and pack into bags or mason jars and tie with ribbon.

Gift Bags

A great resource for cello bags to wrap these for gifts is Amazon, or at a crafts or cooking store. A bag (approximately) 4"x2"x9" bags works well for a half pound or a bit more. Use silver twist ties for closing and tie with a ribbon. Be prepared for smiles.

Another terrific recipe for gift-giving is these chocolate bark bites; chocolate bark in bite-sized form.

Three jars of maple cashews with ribbon, great for gifts.

Storing

Maple roasted cashews can be stored on the counter top in an airtight container, no refrigeration needed. Store in airtight containers, glass jars, or cello bags for gifts. They last for about two weeks, but they really won't last that long because they are so good they will disappear.

Recipe FAQs

Can I use roasted cashews?

No, they won't turn out the same. You will be roasting them to add flavor and give them a crispy, tasty coating. Use raw cashews only.

Are roasted cashews good for you?

When you roast them at home and control all of the ingredients, yes. Cashews can be healthy. When you buy pre-roasted cashews, probably using low quality oils, not so much.

What is the best way to roast cashews?

In the oven is easiest, at 350°F on rimmed baking sheet. For this recipe, line the pan with non-stick foil.

More Delicious Recipes

Looking for more recipes with fall flavors and maple syrup? Try a few of these.

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If you make these roasted cashews, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Sweet and spicy maple cashews.

Roasted Cashews

Sally Cameron
This sweet and spicy roasted cashews recipe is the perfect combination of sweet, salty, savory, spicy and crunchy with the fall flavors of maple syrup. But beware, they are addictive! 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine American
Servings 5 servings
Calories 604 kcal

Equipment

  • Rimmed baking sheet quarter sheet size for single batch
  • Non-stick foil (not parchment, it will stick)

Ingredients
  

  • 6 tablespoons pure dark maple syrup ¼ cup + 2 tablespoons
  • ¼ cup finely chopped fresh rosemary leaves  stripped, rinsed, dried on paper towels
  • 1 tablespoon golden brown sugar
  • 1 tablespoon  olive oil or coconut oil
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon ground chipotle powder
  • 1 pound raw whole cashews
  • 1 teaspoon fine sea salt

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Instructions
 

Mix the nuts

  • Heat the oven to 350 degrees. Cover a rimmed baking with a non-stick foil. In a medium bowl stir the maple syrup, rosemary, brown sugar, oil, and spices until smooth. Add cashews and mix to coat thoroughly with a large spoon or flexible spatula.

Bake and cool

  • Pour the nuts onto the baking sheet and sprinkle evenly with the salt. Bake for 22-26 minutes in a conventional oven. The key is the color, they should be a rich golden brown.
    For convections ovens, they roast a lot faster because of the sugar. Start at 13-14 minutes and watch the color. Dob't let them burn. The timing will depend on your ovens.
  • Remove the nuts from the oven and stir, turning them over with a silicone spatula while they are hot to maximize the maple coating from the syrup that might have pooled on the bottom of the baking sheet. Bake for 2 minutes longer, then remove from the oven and cool. When nuts are cooled, break them apart with your hands and store in a tight container for about 2 weeks on the countertop. No need for refrigeration.

Notes

To make multiple batches for gifts, mix a triple batch and spread on 2 half-sheet sized rimmed baking sheets with foil. For more ideas on baking for gifts, please see the post. A triple batch will give you 6 little bags of cashews as gifts. 

Nutrition

Serving: 1.5ounceCalories: 604kcalCarbohydrates: 47gProtein: 17gFat: 43gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gSodium: 484mgPotassium: 678mgFiber: 3gSugar: 22gVitamin A: 276IUVitamin C: 1mgCalcium: 68mgIron: 6mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Gluten-Free and Dairy-Free Thanksgiving Recipes

by Leave a Comment

These gluten-free and dairy-free Thanksgiving recipes make it easier to plan a holiday menu for family and friends with special dietary needs. From appetizers and side dishes to turkey and dessert, you'll find delicious recipes clearly identified as gluten-free, dairy-free, or easily adapted to suit your Thanksgiving table.

A roundup photo collage of Thanksgiving recipe ideas.

Many of these recipes are both gluten-free and dairy-free, with options that work for plant-based diets too. Each recipe includes notes for modifications where needed. If you have questions, leave a comment or email me. I'm happy to help.

Thanksgiving Breakfast

Keep Thanksgiving morning easy with breakfast options everyone can grab while you're busy preparing the feast. Make the carrot cake muffins or homemade pumpkin bread a day ahead, or leave the smoothie recipe by the blender for an easy help-yourself breakfast.Another delicious breakfast offering is homemade pumpkin bread.

A creamy orange pumpkin smoothie in a glass with a cinnamon stick.

Pumpkin Smoothie (with canned pumpkin)

This pumpkin smoothie tastes like liquid pumpkin pie. Smooth and creamy with warm spices, vanilla, and of course, canned pumpkin (GF/DF/V).

Recipe Here
A golden carrot cake muffin on a gray plate with a silver fork.

Carrot Cake Muffins

These light textured, delicious muffins are grain-free, gluten-free, dairy-free, and refined sugar-free, sweetened with maple syrup. They make a great breakfast addition or snack. (GF/DF).

Recipe Here
A glass bowl of overnight oats with chia seeds, blueberries, almonds, and pomegranate seeds.

High Protein Overnight Oats (with Chia Seeds)

A healthy breakfast is easy each morning when you make overnight oats the night ahead. Soaking rolled oats and chia seeds in your preferred milk makes them soft and creamy. Meal prep them in individual sized containers to grab-and-go. (GF/DF/V).

Recipe Here

Thanksgiving Appetizers and Nibbles

Start with easy Thanksgiving appetizers and nibbles while dinner is coming together. Maple candied pecans are perfect for cocktails, salads, or cheese boards, while spinach stuffed mushrooms make a savory bite. Add green goddess dip with fresh vegetables, classic deviled eggs, or my personal favorite, creamy salmon dip. Each recipe is gluten-free, with dairy-free options clearly noted.

Creamy squash and apple soup in a gray bowl with pumpkin seeds and chives.

Butternut Apple Soup

Velvety smooth and beautifully colored, creamy butternut apple soup is simple to make and filled with fall flavor. The secret ingredient for the creaminess is coconut milk. Serve it as appetizer soup shots in shot glasses! (GF/DF/V).

Recipe here
Spinach stuffed mushrooms on a gray serving plate with melted parmesan on top, with parsley.

Spinach Stuffed Mushrooms

Stuffed mushrooms filled with spinach, cheese and sun-dried tomatoes make a great pre-dinner appetizer, or for parties and game-day too. Make them ahead a few hours ahead, then broil or bake to serve. (GF/DF with vegan parmesan).

Recipe Here

For your guests who eat dairy, add a selection of cheeses and gluten-free crackers or regular crackers. Goat cheese is a good choice because some people who eat dairy-free find they can eat goat cheese (versus cow's milk).

Candied Maple Pecans

These addictive pecans are a great cocktail nibble while the feast is being readied. Use a good plant-based butter. (GF/DF)

Recipe here
A glass jar of green goddess dip with raw veggies for an appetizer spread.

Green Goddess Dip

Creamy and bursting with herbs, use Green Goddess recipe as an appetizer dip or sauce with raw veggies as a Thanksgiving appetizer. (GF/DF).

Recipe here
Creamy orange smoked salmon dip in a green bowl with crackers and cucumber slices.

Creamy Smoked Salmon Dip

If you enjoy smoked salmon, you will love this easy smoked salmon dip. Whips together in minutes Serve with raw veggies or GF crackers. Endive leaves make good dippers too. (GF).

Recipe here
Deviled eggs with a swirl filling created by piping the filling, topped with paprika.

Best Deviled Eggs Recipe (Step by Step)

Deviled eggs are a classic appetizer for any holiday. See my trick for using a piping bag for a nice presentation. (GF/DF).

Recipe Here

Thanksgiving Sides

Fill your holiday table with delicious side dishes, from butternut squash soup and Brussel sprouts to whipped sweet potatoes with simple ingredients. Pick your family favorites and throw in a new one.

For Brussels sprouts, go simply roasted or try this Brussels sprouts recipe with pancetta and dried cranberries or with fresh lemon zest and thyme (skip parmesan for DF).

Skip green bean casserole with canned mushroom soup and fried onions with palm oil and wheat flour. A better option is green beans topped with browned buttery almonds, my green bean almandine recipe. For another side, the maple roasted acorn squash is garnished with ruby pomegranates for eye appeal.

And for the all important dressing (or stuffing), I've listed my gluten-free cornbread stuffing and my family traditional herbed bread stuffing. If you'd like to lighten things up a bit, try the spinach salad with pomegranate seeds and a pomegranate vinaigrette.

Bright orange slices of acorn squash sprinkled with pomegranate seeds on a gray platter at the table.

Maple Roasted Acorn Squash with Pomegranate Seeds

A sweet, savory and spiced glaze is brushed over acorn squash slices before roasting, then garnished with pomegranate and pumpkin seeds to serve. (GF/DF/V).

Recipe here
Deep red whole berry cranberry sauce in a glass bowl.

Whole Berry Cranberry Sauce with Pomegranate

A twist on classic Thanksgiving cranberry sauce with far less sugar and the addition of pomegranate seeds for more flavor and texture. Make it in minutes, days ahead of time. (GF/DF/V).

Recipe here
An antique silver serving bowl filled with pale golden creamed onions and silver spoon.

Creamed Pearl Onions

Creamed pearl onions are an earthy, sweet addition to a Thanksgiving turkey, but there is no rule you can't enjoy them year round. (GF/DF)

Recipe here
Square white casserole dish filled with traditional herbed bread stuffing.

Traditional Thanksgiving Stuffing (step by step)

Leeks, fennel, onion and celery make a wonderful, aromatic vegetable base for the dried bread cubes and herbs. See recipe for swaps and prep-ahead steps. (GF/DF).

Recipe here

Creamy Riced Mashed Potatoes

Creamy, fluffy mashed potatoes made with riced potatoes for a smooth, light texture. A classic Thanksgiving side that belongs on every holiday table. (GF/DF/V).

Recipe here
A platter of French green beans topped with shallot rings and pomegranate seeds with a silver fork.

Super Easy Green Beans

These baby green beans are easy and fast. Decide on your garnishes in advance. Ideas are noted in the post. Cook the beans a day ahead to save time. Warm and garnish at serving time. (GF/DF).

Recipe here
A single piece of gluten-free cornbread on a white plate with silver fork with pieces stacked behind.

Gluten Free Cornbread

With a golden color and tender crumb, this gluten-free cornbread has big corn flavor. Its nice with a bowl of soup or a cup of tea for a snack. It's also wonderful in cornbread dressing for Thanksgiving turkey. (GF/DF).

Recipe here
A bowl of burnished roasted Brussels sprouts glazed with Balsamic.

Easy Brussels Sprouts with Balsamic

These little cabbages of the vegetable world, Brussels sprouts, are best from fall through early spring. Roasting them is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment makes clean up easy and prevents over browning. It's available everywhere these days on the aisle where you find foil and storage supplies. (GF/DF/V).

Recipe here
Bright orange whipped sweet potatoes ready for serving in a gray bowl.

Whipped Sweet Potatoes

Sweet potatoes are a powerhouse vegetable packed with flavor and nutrition. Skip the marshmallows, brown sugar or maple syrup. They don't need it. Simply simmer until tender, then drain, mash and add a little butter or olive oil. Mashed sweet potatoes make a healthy side dish any time of the year. (GF/DF/V).

Recipe here
An oval baking dish of golden cornbread dressing with cranberries and veggies, and a silver serving spoon.

Cornbread Stuffing with Cranberries

Cornbread cranberry dressing. Everyone will eat well, and your gluten-free, dairy-free guests will be both happy. See swaps in recipe notes. (GF/DF/V).

Recipe here
Golden corn souffle in a glass baking dish on a gray plaid kitchen towel.

Spinach Salad with Pomegranate

Light, cheesy, and golden, this corn soufflé has a creamy, custardy interior and is made from scratch without boxed mix. A delicious gluten-free side for Thanksgiving. (GF).

Recipe here

Thanksgiving Turkey

For the Thanksgiving main course, choose a classic dry-brined roast turkey or a smoked turkey breast. Dry brining is my favorite easy method for flavorful, juicy turkey with beautifully browned skin, while smoked turkey breast is a great option for a smaller gathering or a second turkey for the holiday table.

A raw turkey in the process of dry brining bag covered with herbs, salt, and citrus zest

How to Dry Brine a Turkey

Dry brining a turkey is an easy technique that gives you a crisp golden crust and moist delicious meat and it's easy! This brine recipe is for a 12 pound bird. See post for full directions. (GF, DF)

How to dry brine a turkey tutorial
A browned, whole smoked turkey breast in a silver platter with bay leaves, potatoes on side,

Smoked Turkey Breast

A delicious, elegant, alternative to a whole bird-perfect for Thanksgiving or Christmas (DF/GF).

Delicious Desserts

What would Thanksgiving be without dessert? When baking gluten-free for Thanksgiving, I prefer a pumpkin tart to a pumpkin pie. With my recipe for an easy press-in crust, there is no rolling out dough. 

And if you want a chocolate option, this bittersweet chocolate tart is rich and decadent, made with coconut milk. And if you must have apple, try my friend Tiffany's apple-pear pie.

A slice of pumpkin tart on a white plate with whipped cream on top and the whole tart behind.

Pumpkin Tart Recipe with Gluten Free Crust (and grain free)

Smooth and nicely spiced, this pumpkin tart has a gluten-free, wheat-free crust. It's perfect for Thanksgiving dessert and can be made a day ahead. This recipe is sugar-reduced using pumpkin spice flavored liquid stevia drops. You can use all maple syrup if preferred. Taste the filling and add more maple to your taste preference. (GF only).

Recipe here
A glass of creamy pumpkin mousse dusted with cinnamon with a gold spoon.

The Best Creamy Pumpkin Mousse (low carb)

Creamy, rich and light-textured, make this pumpkin mousse a day ahead and have dessert ready to go. Serve in small dishes or stemmed glasses. Make this with granular monk fruit blend for a sugar-free dessert or sugar if you prefer, or half and half blend. (GF only).

Recipe here
Decadent chocolate tart on a gray marble cake stand with a piece cut out on a plate.

Chocolate Tart With Hazelnut Crust

When dessert has to be chocolate, this recipe will knock your socks off. Decadent, rich, smooth, and chocolaty with a hint of orange. Make it up to several days ahead. It holds well wrapped and refrigerated.  Crust can be made a day ahead, wrapped and stored at room temperature until ready to fill and bake. (GF, DF).

Recipe here
A slice of nantucket cranberry pie on a plate topped with whipped cream, whole cake behind.

Nantucket Cranberry Pie

Despite the name, there's no pastry crust in this easy cranberry pie that bakes like a rustic cake with a jammy cranberry layer, and toasted nuts for crunch. So easy!

Get Organized for Thanksgiving

Want to enjoy Thanksgiving without the last-minute stress? My detailed Thanksgiving planning guide walks you through getting organized for the big day, from setting the table and prepping ingredients ahead to knowing when to start brining that glorious turkey. And don't be afraid to ask for help.

Need More Ideas?

Still planning your menu? Browse my complete collections of Thanksgiving recipes and Christmas recipes for more appetizers, sides, mains, and desserts.

And one last tip: don't tell them it's gluten-free or dairy-free until it's all over. No one will guess! If you have a question, leave a comment and I'm happy to help.

Creamy Cauliflower Puree with Fresh Herbs

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If living the low-carb life has you missing comfort food like mashed potatoes, creamy cauliflower puree is a delicious alternative. My recipe includes sautéed leeks and garlic for more flavor plus the boost of fresh chopped thyme leaves. Make creamy cauliflower puree ahead of time. It re-heats well for busy weeknight dinners or as a swap for mashed potatoes on your holiday table.

creamy cauliflower puree | AFoodCentricLife.com
Creamy cauliflower puree in a serving bowl on a table.

Cauliflower: A Nutritional Star

As a member of the cruciferous vegetable family (broccoli, kale, cabbage, collards and Brussels sprouts), cauliflower is one of the worlds healthiest foods. It is an excellent source of vitamins (especially C), minerals, and fiber. Cauliflower is high in powerful plant compounds called phytonutrients. It contains sulphur containing compounds called glucosinolates and isothiocyanates, powerful fighters against inflammation.

creamy cauliflower puree | AFoodCentricLife.com
Pan of raw cauliflower florets.

Cauliflower Versus Potatoes: The Carb Controversy

A medium glycemic food with a rating of 58, a 5 ounce serving of gold potatoes would be 26 grams of carbs. A five ounce serving of low-glycemic cauliflower has less than 7 grams of carbs and rates 15 on the glycemic index; a big difference if you're watching your carbs.

creamy cauliflower puree | AFoodCentricLife.com
Chunks of cauliflower ready for pureeing with herbs.

How to Make Creamy Cauliflower Puree

Instead of bagged florets, buy a whole head for freshness and trim it yourself. Unsure how to break up a whole head of cauliflower? It's easy, just watch my quick video here. A three pound head yields approximately two and a half pounds of florets and serves 6-8 people. If the heads are smaller, buy two and don't be concerned about leftovers. Creamy cauliflower puree re-heats nicely.

Trim the florets into medium size chunks then steam in a 5-6 quart pan fitted with a steamer rack. Steam cauliflower until tender when pierced with the top of a sharp paring knife, 12-15 minutes. Puree soft cauliflower in a food processor with sautéed leeks and garlic, fresh thyme leaves, salt, pepper, butter (or ghee) and a few tablespoons of chicken broth to make it softer and creamier.

creamy cauliflower puree | AFoodCentricLife.com
Cauliflower puree in food processor bowl.

Make It Ahead and Re-Heat

You can make creamy cauliflower puree up to 3 days ahead, cool and refrigerate tightly covered. Reheat in either the microwave or on the stovetop. For stovetop heating, fill a medium pan with a few inches of water, bring to a boil, turn down to slow and place a stainless steel or glass bowl on top with the puree in it and cover. Stir occasionally until hot. To serve, drizzle a little extra melted butter or ghee over the top.

More Cauliflower Ideas

Since the world's gone cauliflower crazy, I thought I'd try it raw and frozen in a smoothie for more fiber and veggie content. It worked great! Here is the recipe for my strawberry banana smoothie with frozen cauliflower,  And to swap cauliflower rice for regular rice see this post, and one more...how to roast cauliflower.

creamy cauliflower puree | AFoodCentricLife.com
Bowl of creamy cauliflower puree.
Nutrition Facts
Creamy Cauliflower Puree
Amount Per Serving
Calories 88 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 101mg4%
Potassium 29mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 435IU9%
Vitamin C 4mg5%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

📖 Recipe

creamy cauliflower puree | AFoodCentricLife.com

Creamy Cauliflower Puree

Sally Cameron
This creamy cauliflower puree is a satisfying low-carb swap for high-carb mashed potatoes. The leeks, garlic and herbs give it more flavor and texture. Make them up to 3 days ahead for enjoying during the busy week or for your holiday table. For dairy-free, use a plant-based butter, for vegan, vegetable broth.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 88 kcal

Equipment

Ingredients
  

  • 1 3-pound head cauliflower or 2 ½ pounds florets
  • ½ leek white and pale green part only
  • 2 teaspoons extra virgin olive oil
  • 3-4 garlic cloves chopped fine
  • 4 tablespoons unsalted butter, ghee, or plant-based butter
  • 2 teaspoons fresh chopped thyme leaves or parsley, optional
  • 2 tablespoons chicken or vegetable broth
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper I use white pepper

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Instructions
 

  • Trim the head of cauliflower into florets. Cut all the way around the center core with a sharp paring knife. Break florets off by hand. If needed, cut them into smaller florets that will fit in your steamer.
  • Add a few inches of water to a large 5-6 quart pot. Place steamer rack inside the pot. Water should come to the bottom of the rack. Turn heat to high and cover pot with a tight fitting lid. When water is steaming, add the cauliflower, cover and turn to medium-low. Steam florets until very tender when pierced with the tip of a sharp paring knife, 12-15 minutes. 
  • While cauliflower is steaming, cook the leeks. Slice the leek in half and run under cold water to dislodge any sandy grit. Dry leek and chop crosswise into thin pieces. Heat oil in a medium fry pan over medium low heat adn cook leek until soft and tender, 2-3 minutes then add the garlic and cook another 30 seconds. 
  • Add cauliflower, leeks and garlic to the work bowl of a food processor and puree, adding the butter, thyme, salt and pepper. Add the broth at the end to adjust creaminess. Serve hot or cool, cover and refrigerate up to 3 days, then reheat to serve.

Nutrition

Calories: 88kcalCarbohydrates: 2gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 101mgPotassium: 29mgFiber: 1gSugar: 1gVitamin A: 435IUVitamin C: 4mgCalcium: 16mgIron: 1mg
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Easy White Chicken Chili

by 2 Comments

When your family is hungry and time is short, make this hearty white chicken chili. Done in 30 minutes, use pantry staples like canned white beans, canned chilies, chicken broth, onions, herbs and spices. Add leftover or rotisserie chicken to keep it easy and get your family fed.

white chicken chili | AFoodCentricLife.com

Getting home a bit later than planned I was greeted with "I'm hungry". Not hello. Not hi. Nope. Sad faces and I'm hungry. I had to do something quick and reached for leftover chicken as my lifeline.

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I'd been testing this white chicken chili recipe and knew I had all the ingredients. It came together in about 25-30 minutes. Healthy and hearty, it can help you face the "what's for dinner" dilemma.

white chicken chili | AFoodCentricLife.com
Pot of white beans.

Ingredients for White Chicken Chili

  • Leftover chicken or rotisserie chicken from the store
  • Chopped onion and garlic
  • Chicken broth
  • White beans - Cannellini or Great Northern beans, rinsed and drained
  • Canned diced green chilies (mild or hot, your call), 4 ounces
  • Herbs and spices
  • Cheese to garnish (optional if you don't do dairy)
  • 1 avocado, pitted and diced (another optional garnish)

Prep Ahead Tips for Chili

Shave a few minutes off the cooking time if you chop your chicken ahead, rinse and drain the beans, even measure out your spices and chop the cilantro. Prep the night ahead or in the morning if you have time.

You can make this white chicken chili a few days ahead of time, then heat it back up when you are ready to eat. It holds for 3 days in the fridge.

How to Cook White Chicken Chili

  • Chop the onion and cook in oil until softened
  • Add garlic and chilies for a minute
  • Add spices, cook another minute or two
  • Stir in beans
  • Pour in chicken and broth, stir
  • Sprinkle in cilantro and heat through

Great garnishes include diced avocado, chopped scallions, or grate a little cheese over the top. Our current favorite is raw sharp white cheddar from Organic Valley.

Options

If you need to stretch the quantity, add more broth and turn it into a soup. If you have fresh poblano chilies available, chop one into small dice and sauté with the chopped onion. Another nice add is a couple of fresh chopped tomatillos. Make it simple or add a few options to make it your own.

White Chicken Chili | AFoodCentricLife.com

📖 Recipe

White Chicken Chili | AFoodCentricLife.com

Fast & Easy White Chicken Chili

Sally Cameron
Fast, easy, hearty and healthy, this white chicken chili comes together quickly. Top with diced avocado, or white cheddar or Jack cheese as an option. Make it ahead, reheats very well.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Course Dinner, Entree, lunch
Cuisine American
Servings 4
Calories 338 kcal

Ingredients
  

  • 1 tablespoon oil olive, coconut, avocado
  • 1 small onion 1 ¼ cups or an 8 ounce onion, chopped
  • 3 garlic cloves finely chopped
  • 1 small can chopped green chilies 4 ounces
  • 2 teaspoons ground cumin
  • 2 teaspoons ancho chili powder
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 2 15- ounce cans cannellini beans rinsed and drained
  • 2 cups cooked chopped chicken leftover or rotisserie
  • 2 cup chicken broth preferably homemade
  • ¼ cup chopped cilantro or Italian parsley
  • 4 ounces grated white cheddar or Jack cheese optional

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Instructions
 

  • In a medium pot (4-5 quarts) over medium low heat, heat the oil. Add chopped onion. Cook onion until softened, about 3-5 minutes. Stir in the garlic and cook 1 minute. Add the chilies, cumin, ancho, oregano and coriander and cook another minute.
  • Add the beans, broth and chicken and heat through, stirring occasionally. Adjust the thickness with more broth if desired. Stir in the cilantro and serve topped with garnishes as desired,

Nutrition

Calories: 338kcalCarbohydrates: 26gProtein: 22gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 49mgSodium: 557mgPotassium: 282mgFiber: 8gSugar: 2gVitamin A: 712IUVitamin C: 5mgCalcium: 320mgIron: 4mg
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Old Fashioned Sand Tarts Cookie Recipe

by 7 Comments

Baking old fashioned sand tart cookies has been a family Christmas tradition for decades. Baking these thin Pennsylvania Dutch sugar cookies brings back great memories of baking with my mom. If you love baking cookies during the holiday season, add this crispy cookie recipe to your favorite cookie recipe box. They're a sweet and crispy cookie for the holidays, cut into shapes and decorated with colored sugar sprinkles.

Sand tart cookies on a plate near cookie cutters.

Sand tarts sometimes go by different names like Pennsylvania Dutch sand tarts. These rolled and cut cookies were always a part of our holiday cookie platters. One addition we made was fresh orange zest for wonderful citrusy flavor.

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Why You'll Like This Recipe

  • It's an old fashioned classic sugar cookie.
  • A great cookie to gather friends and family and make together.
  • Simple ingredients.
  • I'll have a gluten-free version out soon.

Recipe Ingredients

While baking with partially hydrogenated shortening (Crisco), white flour and white sugar was standard in the 1940′s, I've adapted my mom's recipe to make it a little more modern.

I use butter instead of shortening, natural sugar instead or regular white sugar, and doubled the orange zest. In addition to organic ingredients, choose naturally colored sugar sprinkles if you prefer.

  • Flour: Regular all purpose white flour.
  • Baking powder: Buy aluminum free and check the expiration date.
  • Butter: I've swapped unsalted butter for partially hydrogenated shortening (Crisco) often used in 1950's and 1960's baking. If possible, buy an 85% fat butter, sometimes called European butter. Standard American butter is 80% fat.
  • Sugar: White sugar or natural cane sugar. Superfine sugar is good too.
  • Eggs: Large eggs for the dough and to use as an egg wash.
  • Oranges: While not traditional, we added plenty of fresh orange zest for a terrific citrus flavor. it was our family twist.
  • Colored sugar sprinkles: Colored sprinkles make Christmas cookies more festive. If you buy the naturally colored sugar sprinkles the colors are not as bright but they are still beautiful.

For measurements please see the recipe card.

Chef's note: I'm working on a gluten-free version of sand tart cookies and will add notes as soon as possible, I testing with King Arthur Measure for Measure.

Tools for Baking Cookies

To make these cookies you will need:

  • A rimmed baking sheet or cookie sheet (I use rimmed ones).
  • Rolling pin.
  • Wax paper or parchment paper (I use parchment).
  • A hand mixer.
  • A sifter or fine sieve.
  • A medium sized, simple shaped metal cookie cutters (better than plastic).
  • Pastry brush.
  • Metal spatula (a pancake turner-type spatula).

How to Make Sand Tarts

Start by placing dry ingredients into a sifter or fine sieve and shake onto a piece of parchment paper or wax paper. This refines the flours.

Next, cream butter and sugar together. Technically, creaming means to beat the sugar and butter together with a hand electric mixer or standing mixer until its light, fluffy, and pale yellow in color. It will have a sandy texture.

Once the sugar and butter are creamed, slowly add a beaten egg and fine orange zest. Tool tip: use a microplane zester for fine orange zest.

Add the flour mixture in gradually on low speed and mix until dough is smooth. Split the dough into two portions, flatten into disks, wrap well in plastic wrap and refrigerate for 2 hours or overnight. Chilling the dough helps to educe the spread of cookies made with all butter.

When you want to bake, remove the dough from the refrigerator and allow it to stand for 1 hour before rolling it out. Heat the oven and get your tools ready while you are waiting. You want the dough soft but chilled to roll well.

Follow the steps below to roll, cut, decorate and bake the cookies. 

Rolling and cutting cookie dough.

Rolled cookies or cut cookies are more work than a drop cookie, but worth it. My mom taught me to roll out cookie dough on a floured pastry cloth.

Today, I roll the dough between sheets of wax paper or parchment paper. It's easier, less messy, and uses no extra flour (which can toughen cookies). And if the dough gets too warm and soft just put it back in the refrigerator to firm up for a few minutes.

Colored Sugar Sprinkles

Colored sugar for decorating cookies is called sanding sugar. Most sugars at the market are made with synthetic foods dyes, chemicals or artificial ingredients and often have preservatives. What else can you use? Naturally colored sprinkles.

Naturally colored sugar sprinkles may not be as bright as colors of traditional decorative sugars, but they are a better choice (if available). These sugars use colorants from natural sources like fruits and vegetables.

See what's available at your local market or find options online if you want to go with natural colors. Here's one source of naturally colored sugars with good colors. Find them on Amazon. I used the orange sugar for this batch but red and green are great for Christmas, blue for Hanukkah, or pink and red for Valentines Day cookies.

A other option is using cinnamon sugar instead of, or along with, the colored sanding sugar.

  • Butter must be at room temperature for proper creaming.
  • Thorough chilling of the dough is key to success with a rolled cookie.
  • To keep cookie cutters from sticking, dip the edges in a little flour then shake off the excess before cutting.
  • Cut the cookie close together to minimize waste, then form and re-roll leftover dough.
  • Brush the cut cookies on the baking sheet with beaten egg yolk (egg wash) to get the colored sugar sprinkles to stick.
Cut out cookies on a baking sheet.

Anything with a fancy edge will lose some of its shape as the cookies spread while baking. Don't worry if that happens. Baking on parchment lessens the spread a bit. Simple stars and hearts work well, but I've done angels and other shapes like Christmas trees, rounds, candy canes and snowmen.

Make Dough Ahead

Make the cookie dough a day or two ahead as it keeps well wrapped in the refrigerator wrapped in plastic wrap. Allow the dough to stand at room temperature 1 hour before rolling. If the dough softens as you're cutting the cookies and it seems difficult, place the dough in the refrigerator or 10 minutes and they will cut more easily.

Cookies will keep in an airtight container on the counter for a week, but trust me they won't last that long. They are irresistible.

A pile of sand tart cookies closeup with sugar sprinkles.

History and Tradition

My mom's heritage is from the Amish and Mennonite population of Lancaster County, PA. Our family favorite Christmas cookie recipe is adapted from the 1940's Woman's Home Companion Cookbook. My historic, tattered treasure holds the original recipe for the sand tart cookie.

Gather up your kids, family, friends or neighbors and start a baking tradition of your own. Enjoy the joy of being together in the kitchen and creating memories that will last forever. Happy baking and Merry Christmas from my kitchen to yours!

Baked sand tart cookies cooling on a rack and in a gift box.

📖 Recipe

Old Fashioned Sand Tart Cookies Recipe

Sally Cameron
Adapted from the 1940's Woman's Home Companion Cook Book, this cookie is our favorite family baking tradition at Christmas. It's thin, crisp and scented with lots of fresh orange zest. Make the dough a day or two ahead. The yield of cookies depends on the size of the cookie cutter used. Cookies keep on the counter in an airtight container for a week (but they won't last that long, trust me). Makes about 3 dozen cookies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chill time for dough 2 hours
Total Time 3 hours
Course Cookies
Cuisine American
Servings 18 Yield approximately 3 dozen
Calories 133 kcal

Equipment

Ingredients
  

Cookie Dough

  • 1 ¾ cup all purpose unbleached white flour
  • 1 teaspoon baking powder aluminum free
  • ½ cup unsalted butter at room temperature 1 stick
  • 1 cup sugar
  • 2-3 teaspoons fresh orange zest 1 large orange
  • 1 large egg well beaten
  • ½ teaspoon salt

Cookie Topping

  • 1 large egg for egg wash
  • 1 tablespoon water for egg wash
  • colored sugar sprinkles to decorate

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Instructions
 

  • Place a sheet of wax paper or parchment on a flat surface. Place a sifter or fine sieve in the center. Measure the flour and baking powder into the sifter and sift through.
  • In a medium bowl using a hand mixer, cream together the butter and sugar on medium speed until sandy and fluffy in texture. Slowly add the egg and orange zest and blend in. Add in the flour and blend on lowest speed (or mix by hand) until dough is smooth. The dough will be stiff at first, then soften.
    Split the dough into two portions. Form each piece into a flattened disk shape. Wrap dough disks well and refrigerate about 2 hours or overnight. 
    When ready to bake, remove dough from the refrigerator and allow to stand about 30-60 minutes at room temperature. You want the dough to be soft enough to roll but still chilled.
  • Pre-heat the oven to 325°F. To roll out your cookies, place each dough disk between two sheets of wax paper or parchment, then roll with a rolling pin until about ⅛″ thick. Start in the center and roll out to the edges in all directions. Place the rolled dough in the paper back in the refrigerator for 10 minutes. Remove from the refrigerator and cut out shapes with cookie cutters. Place the cookies on a baking sheet lined with parchment. You can bake cookies directly on a sprayed and wiped cookie sheet. They may spread a bit more.
  • Whisk together the extra egg with 1 tablespoon of water to make an egg wash. This makes your decorations stick. Using a pastry brush, brush the cookies lightly with egg wash and sprinkle with sugars. Bake at 325 degrees approximately 8-10 minutes or until lightly golden brown at the edges. Timing will depend on your ovens. Allow cookies to cool for a minute then remove with a metal spatula to a cooling rack. Cool completely and place in an airtight container.

Notes

Adapted from the 1940's Women's Home Companion Cookbook, of which I still have my mom's tattered copy. It's a treasure!
For naturally color sugar sprinkles, check out this Amazon link for lots of nice colors. 

Nutrition

Serving: 2cookiesCalories: 133kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 34mgSodium: 32mgPotassium: 39mgFiber: 1gSugar: 11gVitamin A: 189IUVitamin C: 0.5mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Sour Cream Pork Chops Recipe

by 6 Comments

No more dry as cardboard pork chops with this sour cream pork chops recipe for juicy, tender chops. For a flavorful dinner tonight, make chops that the whole family will enjoy. It might just become your next family favorite. The sauce is smooth and creamy with caramelized onions, garlic and herbs and the secret ingredient switch? Using French-style sour cream called creme fraiche instead of sour cream. Read on to find out why.

Sour crem pork chops in cast iron skillet.

Why use creme fraiche instead of sour cream? Because of the higher fat content. Creme fraiche has twice the fat of traditional sour cream. Unlike sour cream, it won't curdle in sauces or soups and brings richness to simple recipes. Look for it near the sour cream in the refrigerated dairy section. It makes a terrific sour cream sauce or gravy.

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Why You'll Love Sour Cream Pork Chops

  • The rich and creamy sauce.
  • Great dinner recipe.
  • Made with easy to find boneless pork chops.
  • Make it in 30 minutes for a fast dinner.

Ingredients You'll Need

sour cream pork chops ingredients with labels.
  • Boneless pork chops: Many people don't like dealing with bones, so I went with a boneless cut of pork chops for this recipe. Bones generally give flavor and moisture to meat, but you'll find with the cooking method of this recipe (called braising), you get the best pork chops that are moist not dry.
  • Onion: Brown, yellow, or sweet all caramelize well adding great flavor. Don't use red onion because of the color; you will have pink sauce!
  • Thyme leaves: I prefer fresh but dry works too if fresh is not available. Use ⅓ of the amount of fresh is the rule.
  • Fats: Use both extra virgin olive oil and unsalted butter for the best flavor. Always buy unsalted butter so you control the salt in the dish.
  • Broth: Low sodium chicken broth or beef broth. Check the freezer section at the store for good options versus canned or boxed and read labels for salt and ingredients.
  • Wine: Dry white wine is my go-to but a little dry sherry is nice too. Don't buy a big bottle to cook with; get the airline sized bottles. Works great!
  • Dairy: Creme fraiche (French-style sour cream) gives you a smooth, rich sauce. Do not sub regular sour cream as it will curdle. Creme fraiche has double the fat content.
  • Mustard: Dijon mustard give the best flavor. If you like it spicy, try a spicy mustard.

See recipe card for all ingredients and quantities, salt and black pepper.

If you enjoy pork, try this roast pork tenderloin with a creamy Dijon mustard sauce.

Chef's tip: Buying pork chops. Buy boneless pork chops that are 1-inch to 1 ½-inch thick. If they are super thick (2-inches or more) slice them in half yourself or have the butcher do it for you. You can cook the really thick chops, it will just take a little longer, and for most appetites, a 6-8 ounce chop is plenty.

Substitutions and Variations

If you'd like to change this up a bit, here are a few variations:

  • Herbs - Instead of thyme, try fresh oregano, marjoram, parsley or sage. Herbs differ in the strength of taste so maybe start with a bit less and taste, then add more if desired.
  • Sherry - Swap dry sherry for the dry white wine (or do half and half)
  • Mushrooms - Add a few thinly sliced mushrooms to the sauce before adding the chops.
  • Brining recipe - If you want to brine your pork chops for extra mpisture and flavor, use my pork brine recipe.

How to Make Sour Cream Pork Chops

Get the pork chops out of the refrigerator 45-60 minutes ahead to get the chill off for best results. Please see the recipe card for complete details.

Seasoned boneless pork chops.
Step 1: Season chops.
Browned pork chops in cast iron.
Step 2: Brown in the pan on one side only, then remove to a plate or rimmed baking sheet.
Sliced onions cooking in a cast iron pan.
Step 3: Add butter to the pan and start cooking the onions.
Caramelized onions in black pan.
Step 4: Cook onions until caramelized and golden, then add the garlic and cook 1 minute more.
Golden brown caramelized onions in a black skillet deglazing with wine.
Step 5: Add the wine and cook until it's almost gone (deglazing the pan).
Sauce ingredients being whisked together in a pyrex glass measuring cup.
Step 6: Whisk broth, creme fraiche, thyme, and mustard together.
Creamy sauce mixture pouring into a pan of caramelized onions to make a sauce.
Step 7: Pour the sauce mixture into the onions .
A sour cream onion sauce cooking down on the stovetop in a cast iron pan.
Step 8: Simmer about 5 minutes until reduced.
Boneless pork chops in a black skillet on top of sauce to be cooked down.
Step 9: Add the pork chops back to the pan.
Pork chops under a glass lid to finish cooking on the stovetop.
Step 10: Put a lid on the pan, turn heat down a bit, and cook for 5-8 minutes until chops reach 140°F-145°F. Ready to serve.

To Thicken the Sauce

The sauce is very juicy. If you want to thicken it into more of a gravy, add 1 tablespoon of cornstarch to 2 tablespoons of water and stir until smooth in a small bowl (called a slurry). Remove the chops to a plate and keep warm. Stir the slurry into the hot sauce and cook for 1 minute to thicken and remove any raw taste from the cornstarch. It's ready to serve when it's thickened.

Tips for Pork Chop Success

  • Cook time will depend on the thickness of the pork chops. Thin one cooks faster, a thicker cut pork chop will take a little longer.
  • When you slice the onions, it looks like a crazy amount of onions; they cook down as they release moisture.
  • Some recipes use bouillon cubes. All I can say is don't. Use real chicken broth. Those cubes (and jarred pastes) are super high in sodium and filled with unhealthy ingredients.

Other Ways to Use Creme Fraiche

  • Garnish soup or chili
  • Sweeten with honey and use over berries for dessert
  • Stir into soups for a creamy richness (like tomato soup)
  • Make a decadent hot fudge sauce
  • Dollop next to dessert like an apple cake or pumpkin tart.
Close up of creamy pork chops with sauce.

Serving Suggestions

Sour cream pork chops work well with a simple side vegetable like 5 minute green beans or easy broccolini. And to go with that terrific sauce, mashed potatoes are hard to beat! Also delicious are fluffy white rice, egg noodles, or brown rice pasta (like farfalle) for gluten-free work well too.

Store any leftovers in an airtight container for 3-4 days. Be sure to label and date.

How to Reheat

Leftovers reheat well. Use your oven. Place the chops in a small glass dish and add the leftover sauce. If no sauce, add a little broth, 1-2 tablespoons. Cover tightly with foil and heat for about 30 minutes.

Recipe FAQs

Why are my pork chops always tough and dry?

Pork chops are lean protein, so it's easy to over-cook them. Watch your timing as they cook pretty quickly. The sauce in this recipe keeps them moist and flavorful. Thin chops cook faster than thick ones. Test with a digital thermometer. The perfect temperature is (140°F-145°F).

Can pork chops be a little pink in the middle?

A little pink is ok. Rather than guess whether they are properly cooked, use a digital thermometer and cook until they reach 145°F (the safe temperature).

Should you rinse pork chops before cooking?

No. Do not wash any kind of meat before cooking. Washing raw poultry, beef, pork, lamb or veal before cooking just spreads and bacteria to other surfaces. Cooking to the proper temperature makes them safe.

Recipes for Super Side Dishes

What to add to this delectable dinner? Try one of these side dish options.

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Sour crem pork chops in cast iron skillet.

Sour Cream Pork Chops

Sally Cameron
Rich and creamy, these tender pork chops are made with French-style creme fraiche instead of sour cream. Don't use regular sour cream as it will curdle the sauce. For best results, get chops out of the refrigerator 45-60 minutes before cooking.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Entree, Main Course
Cuisine American
Servings 4
Calories 390 kcal

Equipment

Ingredients
  

  • 1 large onion brown, yellow, or sweet
  • 2 garlic cloves
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dry
  • ¾ teaspoon sea salt or kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 pounds boneless pork chops 4 chops about 1" to 1 ½" thick each
  • 1 tablespoon unsalted butter
  • 1 cup low sodium chicken broth
  • ⅓ cup dry white wine or dry sherry, or dry white vermouth
  • ¼ cup creme fraiche French-style sour cream
  • 1 tablespoon creamy style Dijon mustard

For optional thickening

  • 1 tablespoon cornstarch
  • 2 tablespoons water

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Instructions
 

Prep work

  • Slice the top end of the onion off and set it flat on your cutting board. Slice the onion in half through the root. Peel the onion, then lay the onion halves flat and sliced into ¼-inch thick slices (half rounds). Place in a small bowl.
  • Peel and chop the garlic cloves fine, and chop the fresh thyme leaves.

Brown the Pork Chops

  • Heat a cast iron skillet over medium heat. Season pork chops on both sides with salt and black pepper. When the pan is hot, add the olive oil to the pan, then add the pork chops. Sear until that side of the chop is a golden brown, 3-4 minutes. Remove the chops to a plate or small rimmed baking sheet and keep warm. Pour any pan juices over the chops to save.

Caramelize the Onions

  • Add the butter to the hot pan, then add the sliced onions. Cook the onions until golden brown, stirring occasionally with a wooden spoon or wooden spatula, about 10 minutes. Next, add the garlic and cook 1 minute, stirring. Add the wine and cook down until almost gone (called deglazing).

Make the Sauce

  • Whisk together the broth, creme fraiche, thyme, and Dijon until smooth, then pour over the onions in the pan. Simmer the onions and sauce over medium to medium low heat for 5 minutes, then add the pork chops back in with any juices.

Finish the Pork Chops

  • Place a lid on the skillet and simmer the chops on medium-low heat until they reach 140°F-145°F measured with a digital thermometer, 5-8 minutes. Timing depends on the thickness of the pork chops. When done, the sauce should be thickened and the chops tender. Measure the chops temperature early versus late and don't overcook.

Serving

  • Serve 1 chop per person with sauce and onions spooned over the top.
    If you want a thicker sauce, remove the chops from the pan and keep warm. Add 1 tablespoons of cornstarch to 2 tablespoons of cold water and stir smooth in a small bowl, then add to the bubbling sauce in the pan. Stir and cook for 1 minutes. You should feel the sauce thicken. It's ready to serve.

Storage

  • Leftovers keep for 3-4 days in an airtight container. To reheat, leave the container on the counter for up to an hour, then heat in a shallow pan with the sauce covered with a lid until heated through or in a 350°F oven in a shallow casserole, covered with foil or a lid.

Notes

I developed this recipe for 1-inch to 1 ½-inch thick boneless pork chops. If yours are thicker, say 2-inches, they will take a couple of minutes longer. Take them to 145°F as measured with a digital thermometer. 
Do not try to substitute regular sour cream for creme fraiche. It will curdle the sauce because it is lower in fat. Serve with green beans or broccoli and mashed potatoes or rice.

Nutrition

Calories: 390kcalCarbohydrates: 6gProtein: 39gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 121mgSodium: 595mgPotassium: 774mgFiber: 1gSugar: 2gVitamin A: 182IUVitamin C: 6mgCalcium: 36mgIron: 2mg
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Creamy Mango Sauce

by 7 Comments

This brightly flavored citrusy mango sauce is a smooth, golden blend that adds fresh tropical flavor to grilled chicken, fish, shrimp, and salads. Made with ripe mango, a medley of citrus juices, a little shallot, and just a touch of honey, it's tangy, lightly sweet, and perfectly balanced. Blended until velvety and pourable, this versatile sauce is an easy way to elevate simple summer meals.

Citrus mango sauce

The inspiration for this recipe came from a lobster salad we enjoyed at the Montage in Laguna Beach, CA. The restaurant was nice enough to tell me what was in it so I took notes and came up with my own recipe. Hope you enjoy it. Its a terrific, refreshing summer sauce.

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Why You'll Love This Recipe

  • It's really versatile as both a sauce and a dressing.
  • It's light and bright citrusy mango flavor are terrific.
  • Mango sauce lasts 5 days in the refrigerator.
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Mango Sauce Ingredients

  • Oil: Extra virgin olive oil or avocado oil.
  • Mango: Either fresh or frozen.
  • Citrus: Pink grapefruit, lemon, orange, and lime for their juices.
  • Shallot: A little more mild and sweet than onion.
  • Sweetener: A little honey balances the citrus, or use the zero-sugar honey.

Please see the recipe card for measurements, salt, and pepper.

Mango sauce is delicious served with this grilled prosciutto or bacon wrapped scallops.

Substitutions and Variations

  • No mango? Try ripe peaches or pineapple for a similar tropical flavor.
  • Citrus mix: Swap in your favorite combination-lime and orange for something sweeter, or grapefruit and lemon for more tang.
  • Sweetener: Use maple syrup or a sugar-free liquid sweetener in place of honey if preferred.
  • Add a kick: For a spicy variation, blend in a small piece of jalapeño, a pinch of crushed red pepper, or add some of your favorite hot sauce!
  • Make it creamy: Add a spoonful of coconut cream or Greek yogurt for a thicker, richer finish.

Recipe Directions

It's so easy to make. Just dump everything for the mango sauce into the blender and puree! Creamy citrus mango sauce lasts for five days in the fridge so extra does not go to waste.

Grilled scallops wrapped with prosciutto and mango sauce.

Servings Suggestions for Mango Sauce

  • As a salad dressing over fresh salad greens.
  • With grilled or roasted fish.
  • Grilled or seared scallops (photo above).
  • Grilled or broiled shrimp.
  • Drizzled over vegetables like green beans or broccoli.
  • To jazz up simple boneless, skinless chicken breasts.

Other Mango Recipes

Did you know mango is the most widely consumed fruit in the world? With its natural sweetness and versatility, it's no wonder it stars in everything from sauces to smoothies.

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Citrus mango sauce

Mango Sauce

Sally Cameron
Creamy and light, this dressing or sauce can be used with salad as a dressing to over grilled fish, chicken breast, scallops, or shrimp. It's great over an open face avocado and tomato sandwich too. Puree in a blender and taste, then adjust to your preference.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course condiment
Cuisine American
Servings 4 servings
Calories 112 kcal

Ingredients
  

  • 3 tablespoons avocado oil or other light neutral oil
  • 2-3 tablespoons finely chopped mango cubes
  • 2 tablespoons pink grapefruit juice
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped shallot
  • 1-2 teaspoons honey
  • Sprinkles of salt and white pepper

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Instructions
 

  • Place all ingredients in a blender and puree until light, fluffy and smooth.
  • Taste and make any adjustments for your preference. Keep chilled until serving.

Notes

Try this sauce with:
  • Salad greens
  • Lobster salad
  • Grilled or roasted fish
  • Grilled or seared scallops
  • Grilled or broiled shrimp
  • Drizzled over vegetables like green beans or broccoli
  • To jazz up simple boneless, skinless chicken breasts

Nutrition

Calories: 112kcalCarbohydrates: 5gProtein: 0.2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1mgPotassium: 51mgFiber: 0.2gSugar: 4gVitamin A: 91IUVitamin C: 10mgCalcium: 4mgIron: 0.1mg
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Pomegranate and Spinach Salad

by 3 Comments

Love spinach salads? Try this twist on the classic strawberry spinach salad by swapping in juicy pomegranate seeds for a vibrant, seasonal touch. This pomegranate and spinach salad is perfect for fall when pomegranates are at their peak. It has everything-ruby-red seeds, tender baby spinach, crunchy walnuts, hard-boiled egg, creamy goat cheese, slivered red onion, and crisp bacon. To bring it all together, a homemade pomegranate vinaigrette adds the perfect balance of tangy and sweet.

A white bowl of spinach leaves, red onion, hard boiled eggs, crisp bacon crumbles and pomegranate seeds.

While many spinach salads are dressed with a warm bacon dressing, this version takes a fresher approach with an easy pomegranate vinaigrette. It's light, tangy, and lets the vibrant flavors shine. Plus, from a health standpoint, this salad is packed with nutrients while still tasting absolutely delicious. And for all the bacon lovers out there-don't worry! I've kept the crispy crumbles for added crunch, but you can always skip them if you prefer

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Why You'll Like This Recipe

  • It's easy, healthy, and colorful.
  • A nice trade off from a standard salad.
  • Make the elements ahead of time and toss to serve.

With any extra baby spinach, use it in smoothies like this blueberry spinach or this refreshing cucumber and spinach smoothie.

Recipe Ingredients

Pomegranate and Spinach salad

  • Baby spinach leaves: Grab a container of the baby spinach leaves to save time.
  • Cheese: Goat cheese is lovely with a soft tang, either a log you can crumble yourself or the crumbled container.
  • Nuts: I went with walnuts for this salad for their rich flavor.
  • Pomegranate seeds: Add so much beautiful color and a tart tanginess. Buying a whole pomegranate and seeding it yourself is easy and the seeds are fresher and last longer. If you prefer, buy a container of pomegranate seeds (called arils).
  • Bacon: Adds a nice, salty crunch. Use either pork bacon or turkey bacon.
  • Eggs: Hard boiled eggs take 15 minutes plus a chill in ice water. Read here on how to make perfect hard boiled eggs.
  • Onion: Red onion adds color and a little bite. Use shallot if you prefer.

Pomegranate Vinaigrette

  • Oil: Use extra virgin olive oil or avocado oil for a nice vinaigrette.
  • Vinegar: Pomegranate vinegar is a fun flavored vinegar to have in your pantry. Find it at Traders Joes and online.
  • Maple syrup: For just a touch of sweetness and helps bring the vinaigrette together.
  • Mustard: Creamy Dijon must is best in vinaigrettes and helps emulsify the dressing.

Please see the recipe card for measurements, salt and pepper.

Substitution and Variations

  • Other fruit vinegar options include red wine vinegar, cranberry vinegar, raspberry vinegar, or cherry vinegar.
  • Try other nuts such as pecan, pine nuts, or sliced almonds. Toasted pepitas are delicious too. For how to toast pepitas see this post.
  • For nut allergies, omit or use sunflower seeds or pumpkins seeds (pepitas).
  • Don't like goat cheese? Try blue cheese crumbles or tangy Greek feta cheese.
  • For vegetarians, skip the bacon.
  • If you're an avocado lover, diced avocado is a great addition with it's creamy rich texture and flavor.

For a great comfort food meal, try these stuffed pasta shells with spinach and ricotta.

Chef's tip: Intimidated by opening a pomegranate? It really is easy, and once you do it you might prefer doing it yourself as the seeds are fresher and last a lot longer in the refrigerator than buying a container. For instructions on how to open a pomegranate see this post. Be sure to wear an apron!

Recipe Instructions

All of the components of this baby spinach salad are easily made ahead of time and assembled at serving time.

  • Step 1: Get the bacon frying, either in a pan or the oven. When cool, chop or crumble.
  • Step 2: Hard boil your eggs.
  • Step 3: Seed the pomegranate if using a fresh one.
  • Step 4: Slice your onion or shallot.
  • Step 5: Crumble the cheese (if using) and chop the nuts if needed.
  • Step 6: Make the vinaigrette.

Chef's tip: Cooking bacon in the oven. If you want a hands off way to cook bacon and not mess up your stovetop, try baking it in the oven. Line a rimmed baking sheet with foil, top with a wire cooking rack, and top with raw bacon strips. Bake at 350°F for 15 minutes on each side, or until golden and crisp. Cool and crumble.

A serving bowl of a baby spinach salad, small plates in the background, and a glass pitcher of dressing.

How to Make a Basic Vinaigrette

The general rule for making vinaigrettes is one part of acid (vinegar) to three parts of fat (oil). My first choice is a good extra virgin olive oil, but other oils works such as avocado oil. I love to use flavored olive oils to keep things interesting. Depending on the flavor you want to achieve there are many options.

Basic vinegars for vinaigrette include red wine vinegar, champagne vinegar, and apple cider vinegar, but again there are many fun options. You can also use citrus juice such as lemon, orange, and lime. A little Dijon mustard emulsifies the vinaigrette (holds it together).

Taste the vinaigrette and adjust for yourself. I added a little more vinegar for more tang. A little salt and pepper and you are good to go.

colorful spinach salad with pomegranate.

Serving Suggestions

Keep all elements in the refrigerator in an airtight container until serving time, then toss with a little dressing and serve more at the table if desired.

Without dressing, this salad holds pretty well overnight. If you think you won't use all of the salad, don't toss the baby spinach salad with dressing but serve it at the table for each person to drizzle on.

This is a great side salad but if you want to add protein, try a little sliced grilled chicken or steak.

Dietary Notes

For most people, spinach is a great add to your diet, but it is high in natural compounds called oxalates.  If you suffer with kidney or gallbladder issues, check with your healthcare provider before consuming spinach. It's also high risk for people with histamine intolerance.

Recipe FAQs

What are some variations of baby spinach salad?

To change up a baby spinach salad, vary the fruits using strawberries in summer or pears and apples in fall. Add grains such as cooked quinoa. For summer, add what in season such as cucumber, bell peppers. In fall roast beets are a great addition. Change m up the cheese, nuts, and try a vinaigrette dressing instead of the standard warm bacon dressing.

How do I make a simple baby spinach salad?

For a simple baby spinach salad, limit the elements you are adding to 1 or 2, such as a fruit and nuts, or cheese and nuts. Use what is best seasonally. Dress with a simple vinaigrette dressing versus a more time-consuming warm spinach dressing. A good dressing makes even a simple salad terrific.

What dressings pair well with baby spinach?

While tradition might be a warm bacon dressing, many other dressing pair well with a baby spinach salad. Try a balsamic vinaigrette or a honey mustard dressing. Try a vinegar made with a fruit flavored oil and vinegar. Just be sure the dressing compliments the other elements of the salad.

More Terrific Salad Recipes

Boost your salad creativity with these salad recipe ideas. Banish boring salads all year long and make them something to look forward to for your family. One more great use for baby spinach, try this versatile ricotta filling made with spinach.

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pomegranate spinach salad | AFoodCentricLife.com

Pomegranate and Spinach Salad

Sally Cameron
Crisp greens, crunchy bacon and walnuts, egg, red onions, and pomegranate seeds. An almost classic spinach salad with a few delicious twists, including a pomegranate vinaigrette.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4
Calories 307 kcal

Ingredients
  

Pomegranate Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 2-3 teaspoons pomegranate vinegar see swaps below
  • 1 teaspoon real maple syrup
  • ½ teaspoon Dijon mustard
  • 2 pinches sea salt
  • 2 pinches ground black pepper

Spinach Salad

  • 6-8 ounces clean baby spinach leaves
  • 4 ounces goat cheese crumbles or try blue cheese or feta
  • ⅓ cup chopped walnut pieces about 2 ounces
  • ⅓ cup pomegranate seeds
  • 4-6 strips bacon, turkey or pork cooked crisp, crumbled
  • 2 hard boiled eggs peeled and chopped
  • ¼ small red onion sliced thin, or sub shallot

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Instructions
 

  • Start by making the vinaigrette. Add the oil, vinegar, maple syrup, mustard, salt and pepper to a small bowl and whisk until smooth. 
  • Add spinach leaves to a large bowl and toss with the dressing. Scatter the cheese, walnuts, seeds, bacon, egg and onion over the top and toss again and serve family style or on four individual plates. 

Notes

Substitutions and variations: 
  • Try pecans, pine nuts, or sliced almonds. Toasted pepitas are delicious too. For how to toast pepitas see this post.
  • For nut allergies, omit or use sunflower seeds or pumpkins seeds (pepitas).
  • Don't like goat cheese? Try blue cheese crumbles or tangy Greek feta cheese.
  • For vegetarians, skip the bacon.
  • If you're an avocado lover, diced avocado is a great addition with it's creamy rich texture and flavor.
  • Use red wine vinegar, cherry vinegar, or a cranberry vinegar.

Nutrition

Calories: 307kcalCarbohydrates: 8gProtein: 14gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 114mgSodium: 505mgPotassium: 414mgFiber: 2gSugar: 4gVitamin A: 4419IUVitamin C: 14mgCalcium: 113mgIron: 3mg
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Creamy Chicken with Gravy

by 11 Comments

Chicken with gravy-it's the kind of meal that brings back memories of family dinners at Grandma's, complete with mouthwatering, creamy gravy. But if you're gluten-free, dairy-free, or grain-free, you might think those rich, comforting flavors are off the table. Not anymore! This chicken with plant-based gravy is creamy, satisfying, and downright delicious. The secret? Cashew butter adds a luscious texture and rich flavor that will have everyone at the table asking for seconds.

Braised chicken breasts on a platter with gravy boat of cashew sauce.

This chicken with gravy recipe features a creamy, dreamy gravy made with cashew butter! It's a classic comfort food reimagined-completely gluten-free, grain-free, and dairy-free. While it might sound unconventional, it absolutely works, delivering all the rich, satisfying flavors you love without the traditional ingredients

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Why You'll Like This Recipe

  • Gluten-free and dairy-free gravy.
  • A classic creamy gravy that tastes great.
  • Another delicious chicken recipe to add to your recipe file.
Braised Chicken with gravy in a wide shallow pan.

Recipe Ingredients

  • Chicken: Bone-in-skin-on chicken breasts.
  • Oil: Extra virgin olive oil.
  • Broth: Chicken broth.
  • Almond milk: Be sure to buy unsweetened.
  • Nut butter: Creamy cashew butter (I use this brand).
  • Mustard: Creamy Dijon mustard adds nice flavor.
  • Garlic: Granulate garlic works fine.
  • Herbs: Fresh thyme sprigs, or dried if no fresh is available.
  • Thickener: Cornstarch or arrowroot starch.

Please see the recipe card for measurements, salt and pepper.

Chef's tip: What is braising? The technique for cooking this chicken is called braising. Braising is a traditional two-step cooking method. Meat is first browned then a liquid of some sort is added for the meat to finish cooking in, creating it's own sauce. Braising is usually done with larger cuts of meat and works great with bone-in chicken breasts. It's really easy and just about fool-proof.

Substitutions and Variations

  • Use another plant-based milk such as coconut milk, cashew milk, or oat milk.
  • For other herbs, use a dried Italian seasoning blend.

Recipe Instructions

Pre-heat the oven to 375°F.

Trimming bone-in chicken breasts of side ribs with a cleaver on brown paper.

Step 1: Trim chicken breasts of any side bones and excess fat and skin. Season chicken breasts with salt, pepper, and garlic.

Step 2: Over medium heat, add olive oil to a 5½-quart Dutch oven or other heavy pan large enough to hold all of the chicken breasts in a single layer. Place the chicken breasts skin side down and cook until they have a golden brown crust, 5-7 minutes. Turn the chicken breasts over.

Step 3: Whisk together the broth, almond milk, cashew butter, mustard and the garlic until smooth. Pour around the chicken in the pan. Sprinkle with chopped thyme leaves. Place a lid on the pan and place in the oven for approximately 30 minutes or until a digital thermometer reads 160°F-165°F when inserted into the thickest part. When the chicken is done, remove the pieces to a plate or platter and keep it warm covered with foil. Put the pot back on the stovetop.

Step 4: In a small bowl or measuring cup, combine the water and the arrowroot starch and stir until smooth. Add the arrowroot mixture to the pot with the chicken juices and whisk until smooth. Simmer for 2-3 minutes to cook off the raw taste and for the juices to thicken into gravy.

Serving Suggestions

Riced mashed potatoes are a terrific side dish for chicken with gravy. Serve with a green vegetable and a side tossed green salad and you're set.

You will probably have extra gravy, as a serving is ½ cup per person. Leftover gravy reheats well and keeps tightly covered in the refrigerator for 3-4 days.

Chicken with gravy on a blue plate for dinner with green beans.

Recipe FAQs

What cut of chicken is best for making chicken with gravy?

Bone-in chicken breasts are the best cut of chicken as the bone adds flavor and moisture, but boneless chicken breasts work for convenience. For bone-in chicken breasts, leave the skin as it adds more flavor and creates a crispy texture.

What can I use instead of flour to thicken gluten-free gravy?

Good thickeners to use for gravy without flour include cornstarch, arrowroot starch, and tapioca starch. Nut butters are another way to thicken and enrich gravy.

What broth should I use for gluten-free gravy?

For gluten-free gravy, use either chicken broth or vegetable broth. Homemade provides the best flavor and control over ingredients. If buying your broth, read labels for questionable ingredients and sodium levels, and check out the frozen foods aisle for good broths as well.

More Great Chicken Recipe

Chicken is so versatile! Here are more ways to enjoy it with both chicken thighs and chicken breasts. For more inspiration check out the chicken recipes index page.

Did You Make This Recipe?

If you make tis chicken with gravy, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

I created this recipe for the book Eat Fat Get Thin, A NY Times best-seller for keto diets.

📖 Recipe

Chicken with Gravy

Sally Cameron
Cashew butter gives the gravy an amazingly smooth richness, a delicious accompaniment to the crisp-skinned chicken breast. Save any extra gravy for another chicken dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 474 kcal

Equipment

Ingredients
  

  • 4 bone-in-skin-on chicken breasts
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon granulated garlic
  • ¼ teaspoon ground black pepper
  • 1½ cups chicken broth low or no sodium
  • ½ cups plain unsweetened almond milk
  • ¼ cup creamy raw cashew butter I use Artisana
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic peeled and finely chopped
  • 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried
  • 2 tablespoons filtered water
  • 1 tablespoon arrowroot starch

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Instructions
 

  • Pre-heat the oven to 375°F. Trim any excess fat from the tops and sides of the chicken breasts.
  • With a heavy knife or poultry scissors, trim off the small side rib bones for a clean edge. Discard the ribs and excess fat.
  • Over medium heat, add olive oil to a 5½-quart Dutch oven or other heavy pan large enough to hold all of the chicken breasts in a single layer. Combine salt, garlic and pepper in a small bowl and sprinkle over the chicken breasts. Place the chicken breasts skin side down and allow them to cook until they have a golden brown crust, 5-7 minutes. Turn the chicken over.
  • In a bowl or large measuring cup, whisk together the broth, almond milk, cashew butter, mustard and the garlic until smooth. Pour around the chicken in the pan. Sprinkle with chopped thyme leaves. Place a lid on the pan and place in the oven. Roast the chicken for approximately 30 minutes or until a digital thermometer reads 160°F-165°F when inserted into the thickest part without touching the bone. When the chicken is done, remove the pieces to a plate or platter and keep it warm covered with foil.
  • In a small bowl or measuring cup, combine the water and the arrowroot starch and stir until smooth. Add the arrowroot mixture to the pot with the chicken juices and whisk until smooth. Simmer for 2-3 minutes to cook off the raw taste and for the juices to thicken into gravy.
  • Serve the chicken with a ½ cup of the gravy per person. Store any leftover sauce in an airtight container in the refrigerator up to 5 days.

Notes

You will probably have extra gravy, as a serving is ½ cup per person. Leftover gravy reheats well and keeps tightly covered in the refrigerator for 3-4 days.

Nutrition

Calories: 474kcalCarbohydrates: 10gProtein: 43gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 116mgSodium: 558mgPotassium: 602mgFiber: 1gSugar: 0.3gVitamin A: 239IUVitamin C: 4mgCalcium: 87mgIron: 3mg
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Curry Chicken Thighs

by 2 Comments

These easy curry chicken thighs come together in under 30 minutes, making them perfect for a quick and comforting dinner. Bone-in chicken thighs are seared, then braised in a coconut milk and spice mixture-so the chicken stays juicy while creating its own rich, flavorful sauce. With bold Indian-inspired flavors and a creamy texture, this dish is both satisfying and simple. The sauce is delicious spooned over rice and vegetables.

quick chicken curry | AFoodCentricLife.com

These creamy curry chicken thighs are really is easy and fast using a few simple ingredients from your pantry. Think you don't like curry? Try this recipe. The warm spices are so inviting and, well, warming! The creamy sauce is terrific with rice and veggies.

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Why You'll Like Curry Chicken Thighs

  • Curry chicken thighs makes it's own sauce.
  • It's a fast and easy recipe for a busy weeknight.
  • Keep most ingredients in your pantry.

Ingredients You'll Need

  • Chicken: Use bone-in chicken thighs, but chicken breasts work too.
  • Oil: Coconut oil, avocado oil, or use a healthy neutral oil.
  • Coconut milk: Use canned coconut milk for a rich, creamy sauce.
  • Chicken broth: Buy low sodium so you control the salt.
  • Garlic: Fresh garlic cloves for the best flavor.
  • Curry powder: Start with mild curry powder and add heat with cayenne pepper or hot sauce if you love heat.
  • Curry paste: I use this clean red thai curry paste which is medium heat. Use yellow for more mild curry paste.
  • Ginger: I use a ginger puree in a jar as it's easy, but you can use fresh ginger finely grated, or the tube puree.
  • Limes: For the tart, bright, acidity it adds to the dish.
  • Saffron: Use a pinch of saffron threads if you have it for more flavor and color. Just a few threads will do (optional).
  • Thickener: Use either cornstarch or arrowroot starch to thicken the pan sauce at the end.
  • Cilantro: Fresh chopped for a nice visual counterpart to the golden sauce and adds fresh flavor.

Please see the recipe card for all ingredients and measurements, salt and black pepper.

Substitutions and Variations

  • If your family doesn't like dark meat thighs, use bone-in chicken breasts and cut them in half cross wise. Bones add flavor and moisture to chicken.
  • Swap fresh Italian parsley for the cilantro.
  • Add carrots. Peel and thinly chop 4 carrots and add with the braising sauce.

Recipe Instructions

Pull the chicken out of the fridge and unwrap for 45 minutes if you can. This gets the chill off and helps the chicken cook more quickly with better results.

Trim extra fat and skin with a sharp knife. Season the chicken with sprinkles of sea salt and ground black pepper.

quick chicken curry | AFoodCentricLife.com

Choose a pan that holds the chicken skin side down in a single layer as well as the braising liquid. Sear chicken skin side down in oil until golden.

Pour off the extra fat in the pan, turn chicken over and pour the coconut curry mixture in the pan around the chicken. Cover and simmer about 15 minutes until chicken reaches 170°F - 175°F. Thighs need to go to a little higher temperature than chicken breasts.

quick chicken curry | AFoodCentricLife.com

Serving and Sauce

To thicken the braising liquid into a sauce, whisk together the cornstarch and equal water until smooth. Add to the sauce in the pan and cook stirring 1-2 minutes until thickened. If the sauce get lumpy, pulse for a few seconds in a blender.

quick chicken curry | AFoodCentricLife.com

Serving Suggestions

Curry chicken thighs are great served with either brown, white rice, or quinoa for no-grain. I like to blanch sugar snap peas for 2-3 minutes and serve with the chicken. Simple green beans work perfectly too.

Make Ahead and Reheat

A great way to streamline meal preparation during the busy week is to make a few dishes ahead on Sunday afternoon, cool, wrap well, date and refrigerate. This chicken curry reheats well.

To reheat, place chicken and sauce in a sauté pan in a flat layer and cover with a lid. Turn heat to low. Allow the chicken to heat up slowly and get back to 165°. It will take awhile cold out of the fridge but you can be off doing other things while dinner warms up or making side dishes.

Alternatively re-heat the chicken in a 350°F oven covered for about 30 minutes. Timing depends on how cold it is to start.

A blue plate with golden chicken thighs and bright yellow curry sauce.

Chef's Note: Curry powder is a blend of spices, usually turmeric (where it gets it's color), ginger, cinnamon, cumin, coriander, anise, fenugreek, dry mustard and others. You can buy it at any grocery store. Different brands vary in their taste and blend, so if you like curry, experiment to find your favorite. They also vary from mild to hot.

Recipe FAQs

What cooking method is best for chicken thighs?

While you can roast, bake, saute or grill chicken thighs, braising is a delicious, easy and fast way to cook chicken thighs, which is basically what this recipe is. Started with searing, turn, then finish with a broth or gravy, simmering until done.

What makes curry so creamy?

It depends on where the recipe hails from. Indian curries use cream and yogurt for creaminess, and Thai curries usually use coconut milk for the creamy texture.

More Recipe Ideas

For another terrific chicken recipe try my braised chicken with cashew gravy.

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If you make curry chicken thighs, please add your comment. I appreciate your feedback and enjoy hearing from you and they really help other readers. If you loved it, please give it a 5-star rating!

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quick chicken curry | AFoodCentricLife.com

Easy Creamy Curry Chicken Thighs

Sally Cameron
Creamy, golden-hued and Indian-inspired, these chicken thighs are ready in under 30 minutes. Serve with cauliflower rice, white rice or brown with a green vegetable, such as broccoli, broccolini or asparagus. Its hard to give an accurate weight when buying chicken thighs as they vary so much in size. Buy 8 pieces, any leftover are good.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 845 kcal

Ingredients
  

  • 8 bone-in chicken thighs about 4 pounds
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon coconut oil or a neutral oil
  • 1 cup canned full fat coconut milk
  • ¾ cup chicken broth low sodium
  • 3 large garlic cloves finely chopped
  • 1 ½ tablespoons milld curry powder
  • 1 ½ tablespoons ginger puree, jar or tube or fresh ginger finely zested or grated
  • 2 limes
  • 1 pinch saffron threads optional
  • 1 ½ tablespoons cornstarch or arrowroot starch
  • 1 tablespoon chopped fresh cilantro for garnish optional

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Instructions
 

Trim chicken

  • Turn thighs skin side down and trim chicken of extra skin and fat. See post photo for help. Season with salt and black pepper both sides.

Make curry sauce

  • In a medium bowl stir measuring cup, whisk together coconut milk, broth, garlic, curry powder, curry paste, ginger, lime juice, and saffron. Set it near the stove as you brown the chicken.

Cook chicken

  • Place a medium saute or fry pan large enough to hold chicken in a single layer over medium heat. When the pan is hot, add the oil, then add the chicken thighs skin side down. Turn heat down to medium.
    Cook chicken until the skin side is golden, 5-7 minutes. Remove chicken to a plate or rimmed baking sheet and pour off fat leaving a little. Add chicken back to the pan top side up.

Add curry sauce

  • Pour the milk-broth mixture around the pieces. Bring the pan to a simmer, cover and turn to heat to low. Cook the chicken for approximately another 10-12 minutes, or until they reach 170°F internally. Timing will depend on the size and thickness of the chicken thighs.
  • Remove chicken thighs to a plate and keep warm. Whisk the starch with 1 ½ tablespoons of water until smooth, add and simmer, stirring until smooth and thickened, 1-2 minutes.
    To serve, put the chicken back into the pan and serve family style or place thighs into shallow bowls with rice and veggies then add the creamy sauce.
    Sprinkle with cilantro and more lime juice if desired

Notes

If you don't like bones, use boneless breasts cut in half crosswise or boneless thighs. It still works. Buy 6-8 ounces per person by weight. They will cook at a different rate so watch your time and temperature.
When buying bone-in chicken thighs, it's hard to gauge weight. It's easier to buy pieces that you think will feed your family. I err on the high side because leftovers are alwasy good for lunch the next day.
My past purchase was 4 chicken thighs and they weighed 2 pounds before trimming.
If you love spicy food, use a hotter curry paste or more of the red thai curry paste, or add cayenne for more kick, Be careful! You can always add more heat but not take it back if you make it too hot to enjoy. 

Nutrition

Calories: 845kcalCarbohydrates: 13gProtein: 50gFat: 66gSaturated Fat: 26gPolyunsaturated Fat: 11gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 283mgSodium: 395mgPotassium: 869mgFiber: 3gSugar: 3gVitamin A: 272IUVitamin C: 12mgCalcium: 61mgIron: 4mg
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Kale Chickpea Salad With Tahini Dressing

by 2 Comments

This kale and chickpea salad with creamy tahini dressing makes a nourishing, satisfying lunch or side salad. Sturdy greens like curly kale need a dressing with body-and tahini delivers. It clings to the leaves beautifully while adding richness and flavor. Toss in creamy avocado, chickpeas, and a sprinkle of hemp seeds for an easy, plant-based salad packed with protein, healthy fats, and texture.

A shallow salad bowl filled with kale and chickpea salad with avocado and hemp seeds on top.

I've been making this kale and chickpea salad on repeat lately-it's just one of those craveable, feel-good meals I never get tired of. It's hearty, filling, and full of nourishing ingredients, with a satisfying mix of creamy avocado, protein-packed chickpeas, and nutty hemp seeds. Plus, the tahini dressing pulls everything together with rich, lemony flavor that clings perfectly to the kale.

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Why You'll Love This Kale and Chickpea Salad

  • Hearty and nourishing - Packed with fiber, plant-based protein, and healthy fats to keep you full and energized.
  • Creamy tahini dressing - Rich, lemony, and clings to the kale just right-no sad, soggy greens here.
  • Perfect for meal prep - Holds up well in the fridge and makes a satisfying lunch or side any day of the week.

What else to do with tahini? Try this roasted red bell pepper hummus.

What You'll Need

Kale salad

  • Kale - Buy curly kale bundles and wash it yourself.
  • Chickpeas - Canned garbanzo beans aka chickpeas.
  • Avocado - Ripe but firm dices easily.
  • Seeds - Raw shelled hemp seeds add protein and crunch.

Tahini dressing

  • Extra Virgin Olive Oil - Use a good-quality oil for richness and body.
  • Lemon Juice - Freshly squeezed adds bright acidity and balances the tahini.
  • Tahini - Creamy sesame paste gives the dressing a smooth texture and nutty depth.
  • Garlic - Just one clove adds the perfect savory punch.
  • Tamari or Soy Sauce - Use tamari for a gluten-free option, or low-sodium soy sauce if preferred.
  • Ketchup - Just a touch adds subtle sweetness and umami (trust me-it works).
  • Vinegars - A splash of unseasoned rice vinegar and balsamic vinegar add complexity and depth to round everything out.

please see the recipe card for measurements, salt, and black pepper.

For another terrific dressing using tahini, try this creamy ginger dressing.

Substitutions and Variations

  • No soy? Try a soy-free tamari alternative (it is delicious).
  • No chickpeas? Swap in cannellini beans or white beans for a similarly creamy texture and mild flavor.
  • Add crunch: Toasted sunflower seeds, slivered almonds, or pepitas make great toppings.
  • Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the dressing for a little heat.
  • Herb it up: Fresh parsley, dill, or mint can brighten the flavor and add a fresh twist.

Love kale? Try this warm kale salad recipe.

Chef's Tip: How to Massage Curly Kale
Raw curly kale can be tough and fibrous, but a quick massage transforms it. After adding the dressing (or just a drizzle of olive oil and lemon), use clean hands to gently rub and squeeze the kale for 1-2 minutes. You'll feel the leaves soften and darken slightly-it's a sign the kale is tenderizing and becoming more flavorful. This simple step makes all the difference in texture and taste.

How to Make Kale and Avocado Salad

Kale in a salad spinner.
  1. Wash your kale, tear the leaves into bite-sized pieces and spin them dry. Massage with a little bit of olive oil to soften if desired.
  2. Make the tahini dressing, shake the dressing ingredients in a jar or blend briefly in a blender.
  3. Dice the avocado and assemble the salad, adding the seeds.
A curly kale salad with chickpeas and creamy tahini dressing.

Chef's tip on kale nutrition: Raw curly kale is a hearty, not a fluffy salad green. It's actually a cruciferous vegetable, like cabbage, broccoli and Brussels sprouts. It's also one of the healthiest greens you can eat. In just a single cup, kale provides a whopping amount of vitamins and minerals including vitamin A, C, K, B6, and manganese. You even get some fiber and protein for good measure and it's low carb. That's a power green.

A serving of kale salad on a plate with chickpeas, avocado, and hemp seeds.

Serving Suggestions

  • As a light lunch - It's filling on its own, especially with the chickpeas and avocado.
  • With grilled protein - Pairs beautifully with grilled chicken, salmon, shrimp, or tofu.
  • As a side dish - Great alongside soups, grain bowls, or anything from the grill.
  • Meal prep hero - Make the dressing and kale ahead, then add avocado and toppings just before serving.

Recipe FAQs

Is the dressing dairy-free and gluten-free?

Yes-as long as you use gluten-free tamari, the dressing is both dairy- and gluten-free, and vegan if you use maple syrup.

Can I use curly kale or Lacinato kale?

Either works! Lacinato (dino) kale is a bit more tender, but curly kale softens nicely once massaged with the dressing.

Can I use curly kale or Lacinato kale?

Yes! Massage the kale and make the dressing ahead-it holds up well for 2-3 days. For best texture, add avocado and any crunchy toppings just before serving.

More Recipes With Kale

If you love kale as much as I do, I've got more healthy ways to use it! This nutrient-packed green is endlessly versatile. Try one of my favorite kale recipes below and get inspired to use up that bunch in the fridge.

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curly kale salad tahini dressing | AFoodCentricLife.com

Kale and Chickpea Salad with Tahini Dressing

Sally Cameron
Sturdy, healthy kale leaves with a creamy tahini dressing. Add avocado, hemp seeds and garbanzo beans and you have an incredible plant-based, high protein salad to fuel your day. A single large bundle of curly kale serves four as a side or two as an entree salad.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 486 kcal

Ingredients
  

Tahini Dressing

  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon low-sodium tamari or soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 2-3 teaspoons Balsamic vinegar
  • 1 large garlic clove very finely chopped and smeared or microplaned

Kale Salad

  • 1-2 bundles curly kale leaves washed and torn into small pieces
  • 1 15 ounce can garbanzo beans rinsed and drained
  • 1 ripe avocado seeded and diced
  • ¼ cup raw shelled hemp seeds

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Instructions
 

  • Start by making dressing. Combine all ingredients into a jar and shake well until smooth and creamy, or place in a blender and blend on low speed. Makes extra.
  • For salad, wash kale leaves, then strip or slice out center tough rib. Tear leaves into bite-sized pieces. Dry in a salad spinner or in layers of clean kitchen towels. This can be done ahead to save time. Toss salad with a few tablespoons of dressing then add beans, avocado, and sprinkles of hemp seeds to serve.

Notes

Raw shelled hemp seeds can be purchased at most markets today, especially health food markets and online. Tahini (sesame seed butter) can be purchased on the nut butter aisle.

Nutrition

Calories: 486kcalCarbohydrates: 23gProtein: 13gFat: 40gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gSodium: 416mgPotassium: 462mgFiber: 9gSugar: 1gVitamin A: 197IUVitamin C: 9mgCalcium: 76mgIron: 4mg
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Roasted Vegetable Salad with Kale

by 8 Comments

Get more veggies on the table and change up your usual salad with this roasted vegetable salad. Roast beets and cauliflower florets, chop fennel, add crunchy toasted pumpkin seeds and serve over kale. Add a little feta cheese if you like dairy (or avocado) and finish with a tangy vinaigrette. Definitely a big dose of veggies, plus it's packed with color, taste, texture and healthy nutrition.

colorful kale salad on a platter.

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Why You'll Like This Recipe

  • This roasted vegetable salad has multiple elements but they can all be done ahead of time then assembled for a meal.
  • For a heartier main dish salad, add protein.

Roasted Vegetable Salad Ingredients

  • Kale: Skip the bagged kale and buy fresh leafy bundles. The bagged version might be convenient but it still has the tough center rib. Invest a few minutes and chop your own. Buy Lacinato or Tuscan kale instead of curly kale, and buy organic if possible.
  • Cauliflower: I buy a head of cauliflower and break it into florets myself to control the size, but you can buy a bag of florets to save time.
  • Beets: Buy raw beets and roast yourself for the best result. It's super easy and mostly hands-off.
  • Fennel: Raw fennel gives nice flavor and an edge to this salad, but if you're not a fan it's optional.
  • Pepitas: Raw or toasted pumpkin seeds are the perfect fall garnish for this salad and made ahead in minutes.
  • Cheese: Greek feta is a nice tangy add-on, but blue cheese or goat cheese are delicious too. Omit for dairy-free.

Vinaigrette Ingredients

  • Oil: Extra virgin olive oil is my first choice; avocado oil works nicely too.
  • Vinegar: Red wine vinegar or apple cider vinegar.
  • Mustard: Just a touch of Dijon mustard helps emulsify the vinaigrette and adds a little tang.

Please see the recipe card for measurements, salt and pepper.

For another terrific entree style salad try my Chinese Chicken Salad with Ginger Vinaigrette.

Recipe Instructions

While there are a few components to this salad, they can all be done ahead of time if desired.

Step 1: Roasting beets: Do this at first (or ahead). Read this post on how to roast beets. It's easy. Cut off tops, wrap in heavy foil, drizzle with oil. Roast at 400°F until tender. Rub off skin and chop. Short cut: buy pre-cooked beets at the store. Look in the refrigerated produce case. They are not roasted, but steamed.

sliced cauliflower ready to roast.

Step 2: Roasting cauliflower: Core the head and break off large florets. Cut florets crosswise into wedges about ½″ thick. Place on a rimmed baking sheet lined with parchment or foil. Drizzle with olive oil and sprinkle with salt, pepper and granulated garlic. Roast at 400° for approximately 15-18 minutes, until golden with browned edges.

kale ribbons on a cutting board.

Step 3: Prep the kale leaves while the vegetables are roasting. To stem the kale, hold the bottom of the stem in one hand, clasp your other hand around the leaf at the bottom and run your clasped hand up the stem. The leafy part should separate easily. If not, cut out any stubborn ribs with a knife. Pile kale leaves together and chop crosswise into thin ribbons.

Step 4: Slicing fennel: Use a mandoline or inexpensive handheld slicer to shave or thinly slice fennel. Cut the tops off, cut out the triangular core, then starting at the bottom of the bulb, slice. Save the fluffy fronds for garnish.

Close up of roasted pumpkin seeds on baking tray.

Step 5: Toasting pumpkin seeds: Scatter ½ cup seeds on a rimmed baking sheet at bake at 350° for 15-18 minutes until you can smell them. Shake the pan half way through. Be careful they don't burn. You can also toast them on the stove top in a pan over low heat. You can also use them raw to garnish the salad.

Serving Suggestions

When all of the elements are ready, toss together and serve with the vinaigrette. This salad is beautiful when served family style on a platter or in a large shallow salad bowl.

Single plate of kale salad with beets and cauliflower.

Recipe FAQs

How do I prevent vegetables from becoming soggy when roasting them for a salad?

Don't crowd vegetables when roasting, keep them in a single, flat layer. Don't add too much oil before roasting. And be sure your using a hot oven, around 400°F-425°F. Roast until the edges are browned, then taste test one to see if they are done enough for you. You want a little caramelization for the best flavor.

5. How do I add protein to a roasted vegetable salad?

To add protein, use diced roasted or grilled chicken breast, or sliced steak. Adding cheese adds protein (if you enjoy dairy). Adding plant-based protein such as chick peas (garbanzo beans), lentils or cooked quinoa are other good options.

7. What are some good flavor additions to a roasted vegetable salad?

Adding nuts (raw or toasted for more flavor), seeds, homemade croutons, or dried fruit such as dried cranberries or golden berries are good additions. Just be sure they compliment the overall flavor of the salad.

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kale salad with colorful veggies | afoodcentriclife.com

Roasted Vegetable Salad with Kale

Sally Cameron
Here's a delicious way to get more veggies on the table and change-up your usual salad - a kale salad featuring roast beets and cauliflower florets, chopped fennel and crunchy toasted pumpkin seeds. Add a little feta cheese if you like dairy or skip. Avocado is good too. Finish with a tangy vinaigrette.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 362 kcal

Ingredients
  

Kale Salad

  • 2-3 tablespoons raw pumpkin seeds pepitas
  • 1 head cauliflower or use bagged florets as a shortcut
  • 1 ½ tablespoons olive oil
  • 1 teaspoon  granulated garlic
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 large bundle of Lacinato (Tuscan) kale
  • 1 small fennel bulb
  • 2 medium roasted beets store bought or homemade
  • 4-6 ounces feta cheese optional

My Basic Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider or red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 pinches sea salt
  • 2 pinches ground black pepper

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Instructions
 

  • Pre-heat oven to 350° (177 C). Scatter pumpkin seeds on a rimmed baking sheet and toast for approximately 15 minutes, until you can smell them and they are lightly browned. Watch so they do not burn. While they are toasting, work on your vegetables.
  • Turn oven up to 400° after the pumpkin seeds are done (or start a second oven at the same time). Cut the core from cauliflower head. Break off florets and cut them into ½″ thick wedges. Place on a rimmed baking sheet lined with parchment or foil. Drizzle olive oil over florets and sprinkle with garlic, salt, and pepper. Roast cauliflower until golden brown at the edges, about 18-20 minutes.
  • For kale, strip out center stem with hands or trim out with a knife. Slice leaves crosswise into thin ribbons.
  • Trim top stalks off of fennel. Save some of the fluffy fronds for garnish if desired. Thinly slice fennel bulb with a sharp knife, mandolin, or handheld slicer. Dice the roasted beets. Dice or crumble the feta.
  • Whisk together the oil, vinegar and Dijon until emulsified. Sprinkle in salt and pepper to taste. Toss kale greens with a few teaspoons until lightly coated and place on plates or a platter. Add vegetables, pumpkin seeds, and cheese. Add extra vinaigrette over top.

Notes

For Histamine Intolerance

The only thing you should likely skip is the feta cheese. Some people do fine with goat cheese. Do what works best for you and keeps you safe.
This serves 2 as an entree salad or 4 as a side salad.

Nutrition

Calories: 362kcalCarbohydrates: 25gProtein: 13gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 25mgSodium: 818mgPotassium: 1260mgFiber: 10gSugar: 11gVitamin A: 6973IUVitamin C: 144mgCalcium: 391mgIron: 4mg
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Hearty Tuscan White Bean Soup

by Leave a Comment

Hearty Tuscan white bean soup is a flavorful comforting Italian-style soup for a chilly day. Lots of vegetables, broth, and herbs provide rich flavor, and optional kale for an extra veggie boost. Easy to make adding leftover turkey or chicken for more protein or leave it out for a vegan soup. Make a big pot of soup and freeze it for for a future quick lunch or dinner. It's a great use for leftovers!

A gray bowl of white bean soup with basil, parmesan, and kale.

Once your prep work is done, this recipe goes together quickly for a healthy hearty soup. Check out the variations section for lots of customizable options, like how to make it vegan. Don't like kale? Skip it or use baby spinach leaves.

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Why You'll like This Recipe

For another terrific Italian bean soup, try this ribollita recipe. The addition of tomatoes and pancetta give it great flavor.

Recipe Ingredients

here si what you need to make Tuscan White Bean Soup.

Ingredients for white bean soup with turkey or chicken with herbs and aromatics.
  • White beans: Cannellini beans (white kidney beans) are an Italian favorite, but other white beans will work if you can't get them. Canned beans make it easy. Buy low sodium beans and compare labels.
  • Protein: Leftover turkey, roast chicken breasts, or rotisserie chicken work well.
  • Broth: Use chicken broth, turkey broth, or easy vegetable broth. Homemade if you can for best flavor.
  • Oil: Extra virgin olive oil is perfect.
  • Vegetables: You need carrot, onion, celery, fennel and kale. The first three are classic for flavoring soup, and fennel is a flavorful addition widely used in Italian cuisine. For kale, buy the tuscan kale also called dinosaur kale or lacinato kale.
  • Herbs: Thyme, bay leaf, sage, and fennel seed (optional). Optionally, add fresh chopped basil leaves and fresh parsley before serving.
  • Garlic: An Italian-style soup without garlic? No way. Use fresh garlic or garlic powder.
  • Wine: Use a dry white wine such as a sauvignon blanc or chardonnay. I use the little mini airline size bottles to cook with. Wine adds lovely flavor but it is optional.

Please see the recipe card for quantities, measurements, salt and black pepper.

For another easy recipe with beans, try this easy three bean salad with a french vinaigrette.

Chef's note: If you want to use dry beans, soak them overnight in cold water to cover, drain beans in the morning, and cook either on the stove top in fresh water until tender or use a pressure cooker on high pressure. Read this article for ways to cook beans.

Substitutions and Variations

  • No cannellini beans? Use other types of beans such as great northern beans, small white beans, or navy beans.
  • Make it vegan with vegetable broth and skipping the chicken or turkey. For volume, add another can of white beans if preferred.
  • For a little heat, serve red pepper flakes on the side.
  • Want it thinner? Just add broth.
  • Want it creamier? For a creamy white bean soup, add 1 can of the cannellini beans to a food processor or blender with a little broth and puree, then add to the soup.
  • Toss a parmesan rind into the pot while cooking for extra flavor, remove before serving.
  • No good looking kale? Leave it out or add baby spinach leaves.

Chef's note: Fresh herbs vs. dried herbs. I often use fresh herbs (and grow them), but dried is easier to keep on hand. If fresh herbs are not available, the rule is use half to a third of the amount of dried herbs (they are more potent) versus fresh herbs. Dried herbs also need liquid (like broth) to rehydrate and release their flavor. Ultimately it depends on your taste preferences and the herbs you are working with.

Recipe Instructions

Making this white bean soup recipe is so easy! Let me show you how. I use a 5.5 quart dutch oven or use another heavy large pot.

Sautéing vegetables as the base for a soup in a Dutch oven.
Step 1: Chop onion, celery, carrots, fennel and herbs and saute in olive oil over medium heat until soft. Add wine and cook down.
Adding white beans to a pot making a soup.
Step 2: When vegetables are soft, add beans.
Pouring golden broth into a pot while making soup.
Step 3: Add broth.
Adding chopped chicken to a pot for white bean soup.
Step 4: Add meat.
Adding kale to a soup pot for added vegetables and nutritoin.
Step 5: Add kale and simmer until hot and all flavors are combined, then stir in fresh parsley and basil for flavor and color at serving. Remove the parmesan rind and bay leaves before serving.Top with parmesan if desired.

Chef's Tip: Wild fennel pollen. Sometimes I'll use wild fennel pollen versus fennel seed. Find wild fennel pollen online or in a specialty spice shop. The flavor is fantastic. It is the most potent variety of fennel and has an amazing aromatic quality.

Golden homemade broth in a quart container.

Serving Suggestions

Serve white bean soup hot with a dusting of freshly grated parmesan cheese and additional fresh chopped herbs if desired. Garlic toast or a crusty roll to soak up the broth is a nice accompaniment. Remember to remove bay leaves before serving.

White bean soup is terrific the next day or label and date in an airtight container then freeze. I usually freeze in 3 cup portions for 2 servings.

Recipe FAQs

How can I thicken or thin out white bean soup?

To thin white bean soup, add additional broth, not water. Using water dilutes the flavor. To thicken, try one of two approaches: stir in bread bread crumbs and simmer until thickened, or puree an additional can of white beans until smooth as stir in as much as you want to attain the desired thickness.

Can I use different types of white beans?

For the best white bean soup, use either cannellini beans (Italian white kidney beans), great northern beans, navy beans, or small white beans. Canned beans make it easier, but you can use dried beans if you prefer. Rinse and soak dried beans in plenty of water ahead overnight, then simmer until tender in fresh water. Another option is to cook dried beans in a pressure cooker or Instant Pot, then use for white bean soup.

What are some good side dishes to serve with white bean soup?

A hearty white bean soup is pretty much a meal in itself. If you want to make it a bigger meal, add a tossed green salad and garlic toast or crusty rolls to serve alongside. Another option, make the white bean soup heartier by adding protein to your recipe. Add shredded cooked chicken or diced rotisserie chicken. After Thanksgiving, add leftover roast turkey or ham.

Gray bowl with bean and kale soup topped with parmesan and basil.

More Warming Soup Recipes

Be sure to check out the soup category page for more terrific soup, stew, and chili recipes! Try this recipe for a fast and flavorful chicken rice soup, or the navy bean soup below for a bean and ham soup.

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If you make Tuscan white bean soup, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Gray bowl with bean and kale soup topped with parmesan and basil.

Tuscan White Bean Soup

Sally Cameron
Make this easy, hearty and healthy soup, adding either leftover Thanksgiving turkey or chicken. It's so good, you will want to enjoy it through the winter. Freezes too. See notes at end.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 to 6/yield 2 quarts
Calories 300 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 1 ¼ cups finely chopped onion 1 medium onion
  • 1 cup finely chopped celery 2-3 ribs
  • 1 cup finely chopped carrot 2-3
  • ½ fennel bulb chopped fine
  • 1 tablespoon fresh chopped thyme or 1 teaspoon dried
  • 2 teaspoons fresh chopped sage or ¾ teaspoon dried
  • 1 teaspoon fennel seed or wild fennel pollen optional
  • 1 large bay leaf
  • 3 garlic cloves, chopped fine or ½ teaspoon of garlic powder.
  • ⅓ cup dry white wine optional
  • 2  15 ounce cans white beans, rinsed and drained Sub cannellini, Navy, White or Great Northern
  • 2 cups leftover shredded chicken or turkey
  • 4 cups low sodium chicken broth or turkey broth
  • ½ bunch tuscan or lacinato kale
  • ½ bunch basil leaves chopped, optional

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Instructions
 

Vegetable Prep Work

  • Chop any vegetables you haven't finished. Strip the center ribs from the kale leaves, roll lengthwise like a cigar and finely chop crosswise. Chop the parsley and basil if using.

Cooking the Soup

  • In a large heavy pot, heat olive oil over medium heat. Add chopped onion, celery, carrot and fennel. Cook until vegetables are soft, stirring occasionally, 8-10 minutes. Turn heat down to medium-low if needed. Add the garlic, thyme, and sage. Cook another minute. Add wine and cook down until almost gone, about a minute. Add the beans, broth, bay leaf, meat, and kale. Stir together and simmer soup for a few minutes until hot.
  • To serve, stir in parsley and basil leaves (if using). Top with grated parmesan cheese if desired.

Notes

Fresh herbs vs. dried herbs. I often use fresh herbs (and grow them), but dried is easier to keep on hand. If fresh herbs are not available, the rule is use half to a third of the amount of dried herbs (they are more potent) versus fresh herbs. Dried herbs also need liquid (like broth) to rehydrate and release their flavor. Ultimately it depends on your taste preferences and the herbs you are working with.
To thin, add more broth, start with a cup or two.
See more substitutions and variations in the post.

Nutrition

Calories: 300kcalCarbohydrates: 17gProtein: 25gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 53mgSodium: 203mgPotassium: 895mgFiber: 5gSugar: 6gVitamin A: 9038IUVitamin C: 45mgCalcium: 178mgIron: 3mg
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Curried Cauliflower Soup

by Leave a Comment

Curried cauliflower soup is a comforting, easy recipe for chilly days. This golden, velvety soup is naturally gluten-free and dairy-free (or use cream), with its beautiful color and flavor coming from curry powder. Made with just a few simple ingredients, it comes together quickly on the stovetop or mostly hands-off in the Instant Pot.

curry cauliflower soup | afoodcentriclife.com

Curried cauliflower soup is one of those recipes that feels both exotic and comforting at the same time. The curry powder does the heavy lifting, giving you layers of flavor without pulling out a dozen spice jars. Pair that with the creaminess of coconut milk (or cream, if you prefer), and you've got a simple soup that tastes like much more effort than it takes.

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Why You'll Love This Curried Cauliflower Soup

  • Easy and flexible - Mostly hands-off in the Instant Pot, or simmer on the stovetop.
  • Golden and flavorful - Curry powder adds warm spice, depth, and that gorgeous golden color. Use mild or spicy depending on your taste.
  • Creamy but dairy-free - Coconut milk gives the soup a velvety texture without dairy. Prefer classic? Use cream or half-and-half, or try a plant-based cream alternative.
  • Healthy comfort food - Naturally gluten-free, full of vegetables, and satisfying without being heavy.

For another another easy recipe with curry powder, skip take out and mke this easy creamy coconut curry shrimp.

Ingredients You'll Need

curry cauliflower soup | afoodcentriclife.com
  • Coconut oil or olive oil - Either works well as the base for sautéing; coconut oil adds a subtle sweetness that pairs beautifully with curry.
  • Onion - Provides a savory, sweet foundation for the soup.
  • Leek - Milder than onion, it adds a gentle, earthy note.
  • Garlic - Just a little brings warmth and depth of flavor.
  • Curry powder - The star of the recipe, giving golden color and a fragrant spice blend. Choose mild or hot depending on your preference.
  • Cauliflower - Two heads, trimmed into florets; the creamy, nutty base of the soup.
  • Broth - Use chicken broth or vegetable broth (keeps it vegan), homemade is best.
  • Milk - Canned coconut milk makes the soup velvety smooth without dairy
  • Water - To thin as needed and adjust consistency.

Please see the recipe card for measurements, salt, and either black or white pepper.

Substitutions and Variations

  • Cauliflower - Fresh florets work best, but frozen cauliflower is a great shortcut. Use the same weight and add directly to the pot.
  • Creaminess - Keep it dairy-free with coconut milk, or swap in half-and-half, heavy cream, or a plant-based cream alternative.

For another creamy soup with curry powder, try my Butternut Apple Soup.

Chef's Tip: Choosing Curry Powder
I've used both purchased curry powder and blended my own, but I was curious how it's used in Indian home kitchens. A friend explained that curry powder is more of a British invention than a traditional Indian spice. Her family sometimes uses it alongside other spices, but they more often reach for blends like garam masala. The takeaway? Indian food is all about the spices. For this soup, choose what works best for you - a store-bought curry powder (mild or spicy), your own custom blend, or garam masala for a slightly different flavor.

How to Make Curried Cauliflower Soup

You can make this soup in either your Instant Pot or on the stove top. What's nice about the Instant Pot is that it pretty much hands off and you can walk away.

Instant Pot Method

Saute the onion, leek, garlic and spices then add the cauliflower and broth using the "steam" setting (high pressure). It takes about 15 minutes for both the warm up and the cool down phases to get the pot to pressure then release (de-pressure) but just a few actual minutes of cooking.

curry cauliflower soup | afoodcentriclife.com

Stove Top Method

For the stove top,  follow the same direction just do it in a big pot on the stove top. Saute the veggies and when you add the cauliflower and broth florets, bring to a boil, cover with a lid, turn the heat to low and simmer until tender.

curry cauliflower soup | afoodcentriclife.com

To Finish the Soup

For both methods, add the cooked vegetables to a blender and puree with coconut milk or cream. Add water to thin as needed.

creamy curry cauliflower soup | afoodcentriclife.com

How to Serve Curried Cauliflower Soup

This golden, creamy soup makes a beautiful light meal or starter. Pair it with a crisp tossed green salad and a quick homemade orange vinaigrette, then add extra veggies for crunch. Don't skip the garnish - toasted pumpkin seeds (pepitas) add a nutty flavor, great texture, and extra nutrition. A sprinkle of fresh herbs or a side of warm bread makes it even better.

Storage & Freezing

  • Make ahead: This soup is great to prepare a day ahead. The flavors deepen as it rests, making it even better the next day.
  • Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often.
  • Freezing: Soups with coconut milk or cream don't always freeze perfectly - the texture may separate slightly. The flavor stays good, but it may not be as silky after thawing. If you do freeze it, cool completely first, portion into freezer containers, and freeze for up to 2 months. Thaw overnight in the refrigerator, then re-blend briefly before reheating.

More Creamy Soups

Looking for more cozy bowls of comfort? These creamy soup recipes are smooth, flavorful, and easy to make - perfect for chilly nights or when you just need something warm and nourishing.

For other recipes using curry powder try my Quick Shrimp Curry, Quick Chicken Curry, or creamy butternut apple soup. All delicious! And for another plant-based soup try my leek and mushroom soup.

📖 Recipe

curry cauliflower soup | afoodcentriclife.com

Curried Cauliflower Soup

Sally Cameron
This creamy, golden (and dairy-free), Indian-inspired soup is easy to make and mostly hands off with an Instant Pot. Make it vegan swapping vegetable broth for chicken broth. For standard stovetop method, see notes at end.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 9 minutes
Instant Pot heat up and cool down 30 minutes
Total Time 49 minutes
Course Dinner, lunch, Soup
Cuisine Indian
Servings 6 Yield 2 quarts
Calories 183 kcal

Equipment

  • Instant Pot (can also be made stove top)

Ingredients
  

  • 1 tablespoon coconut or olive oil
  • 1 cup chopped onion ½ a large
  • 1 cup chopped leek ½ a large
  • 2 garlic cloves chopped fine
  • 2 teaspoons curry powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black or white pepper
  • 2 medium heads cauliflower trimmed into florets 4 pounds raw, 2 pounds trimmed florets
  • 2 cups chicken broth low to no sodium
  • 1 cup canned coconut milk
  • 1 cup water to thin if needed

Optional Garnishes

  • 4 tablespoons raw or toasted pumpkin seeds (pepitas)
  • 2 tablespoon chopped cilantro or flat leaf parsley

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Instructions
 

  • Add the oil to the Instant Pot and press the saute button. Set timer for 4 minutes. When oil is hot, about 1 minute, add the onion and leek. Saute until soft, stirring occasionally. Add garlic 1 minute before timer is done. Add curry powder, salt and pepper, florets and broth.
    Lock lid on and turn the top valve to close. Press steam button and set timer for 5 minutes. It will take the pressure approximately 15 minutes to get to high. When timer completes, allow the pressure to release naturally for 15 minutes, then release any additional steam by turning the top valve open. When all steam is released, carefully open lid away from face.
  • Place all vegetables and coconut milk into a blender and puree until smooth. If it's too thick, add the water to thin. Pour from the blender into bowls and serve. Garnish if desired. Soup keeps up to 4 days in the refrigerator. Reheat on the stovetop to serve.

Notes

To make this without and Instant Pot on the stovetop follow this method:
Place a large heavy pot like a 5 ½ quart Dutch oven over medium heat. When hot add oil and turn heat down a bit, then add onion and leek. Cook stirring occasionally until veggies are soft, 5-7 minutes. Add garlic and cook 1 more minute. Do not let vegetables brown.
Add curry powder, salt and pepper, then cauliflower and broth. Cover with a tight fitting lid and bring to a boil, until steam is coming out from under the lid, then turn to low and simmer/steam until cauliflower is very tender, about 20 minutes.
Place vegetables and coconut milk into a blender and puree smooth.

Nutrition

Calories: 183kcalCarbohydrates: 15gProtein: 6gFat: 13gSaturated Fat: 11gSodium: 272mgPotassium: 667mgFiber: 5gSugar: 6gVitamin A: 247IUVitamin C: 73mgCalcium: 60mgIron: 2mg
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How to Dry Brine Turkey Tutorial

by 2 Comments

Want to make the golden, crisp-skinned Thanksgiving turkey of your dreams? Here's how to dry brine turkey - a simple technique and recipe I've been using for over 25 years. The skin turns beautifully browned and crisp, while the meat stays moist, tender, and full of flavor. Just follow my step-by-step tutorial and you can do this with confidence. Plus, don't miss my best turkey tips - from how much turkey to buy, to making a flavorful compound butter.

raw turkey on a cutting board ready to dry brine.

Once you discover dry brining you'll never look back. No more wet brining and dealing with a heavy bucket of brine and bird or the risk of soggy skin. At first I was skeptical because it was so simple. But thanks to legendary food writer and Editor Russ Parsons, I gave it a try. When I pulled that first glorious golden bird from the oven I was amazed. I think you will be too!

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Why You'll Love Dry Brining a Turkey

  • It's EASY!
  • The results are terrific.
  • No juggling buckets of wet brine.

Ingredients You Need

Ingredients for brining a turkey with salt, citrus, herbs, garlic, and the bird.
  • Turkey: Order a fresh 12-14 pound, no-salt-added raw, turkey, ahead of time to get what you want. See my tips below for how much turkey to buy.
  • Salt: Use kosher sea salt to make the dry brine. See salt notes by brand below as weights vary.
  • Citrus: Fresh lemon and orange because you're after the zest. The zest is where all of the aromatic oils are in citrus fruit.
  • Herbs: Fresh rosemary and thyme. Fresh is better than dried for brining because the herbs are not dehydrated for storage.
  • Garlic: Instead of chopping fine, use the microplane zester. It works great on peeled fresh garlic cloves. Alternatively use a garlic press and chop it fine.

Please see recipe card for tools and measurements.

Let's Talk Salt

As brining is all about salt, let's talk salt brands. Different brands have different weights, which effects the salinity of the brine and your results, and knowing the weights of the salt allows you to adjust for the size of your turkey. My weights below are for a 14-15 pound bird.

  • La Baleine Kosher Sea Salt: 18 g / tablespoon → 3 tablespoon = 54 g, has a fine texture, dissolves well, clean taste. My go-to.
  • Morton Coarse Kosher: 18 g / tablespoon → 3 tablespoon = 54 g, has denser grains, they include an anti-caking agent which tastes a bit sharper, but a good reliable brand.
  • Diamond Crystal Kosher: 11 g / tablespoon → 5 tablespoon = 55 g (≈ 54 g), very light and flaky, so it requires more.

How to Dry Brine a Turkey

The amount of salt is based on the weight of the turkey. Follow the chart above, and the notes are also in the recipe card.

Making the brine, salt and citrus zest.
Step 1: Zest the citrus.
Brining ingredients in a pestle for mixing.
Step 2: Chop herbs and garlic fine, add the zest and the salt to make the rub. Blend them well in a small bowl or grind together in a mortar and pestle.

Prepare The Turkey

To dry brine, unwrap the turkey from the original plastic wrap and remove the bag of turkey parts from the larger cavity as well as the tail end. Do this over a rimmed baking sheet or in the sink to catch any raw juices (and remember to sanitize your sink afterwards).

Trim off excess hanging skin at the tail. Pat the turkey dry inside and out with paper towels.

Dry brine all ready to go.

Rub Turkey and Refrigerate

Rub the turkey with the dry brine blend, concentrating on the legs and breast. Rub a little inside the cavity.

Place the turkey in a heavy brining bag, seal and refrigerate it. Let it rest for 2-3 days. It should look well seasoned but not overly salted. Give the turkey a quick massage once a day (through the plastic bag) to work in the seasonings.

A turkey in a brining bag covered with herbs, citrus, and salt on a kitchen counter.

Drying to Crisp Skin

On Wednesday afternoon, remove the turkey from the bag and discard the bag. Brush off any excess salt and blot with paper towels. Do not rinse! Place the turkey on a rimmed baking sheet with a wire rack underneath.

Place the bird on the rack and put it back in the refrigerator uncovered to dry for 12 hours. You might have to adjust your refrigerator shelves. The drying step gives you a crisp skin when roasting.

How to Roast Turkey

On Thanksgiving morning, remove the bird from the refrigerator 1 - 1 ½ hours ahead of time and you're ready for roasting. This gets the chill off and the turkey roasts better. Tuck the wings back under the body.

How Much Turkey Per Person

If you like leftover turkey for soup, tacos, stews or casseroles, order approximately 1 ½ pounds per person. If you don't want leftovers, figure 1 pound per person.

I recommend purchasing no more than a 14-15 pound turkey. That serves 8-10 people at 1 ½ pounds per person with leftovers. They are easier to handle and roast than bigger turkey's over that weight range. For more guests, do a second turkey if you have another oven or even just a turkey breast which is smaller and easier to do than a whole bird or a giant bird that's 20 pounds.

Fresh vs. Frozen Turkey

I usually order fresh turkey (no thawing, more brining time), but buy what's available and works for your schedule.

If you buy frozen:
Plan on 24 hours of refrigerator thawing per 4-5 pounds of turkey. Keep your fridge at 35-40°F (≤40°F is the safety line).

USDA guidance on timing:
The USDA recommends cooking a turkey immediately after it's fully thawed. In practice, if your refrigerator is reliably ≤40°F and you're dry brining, many cooks hold the thawed bird up to 1 day before roasting. When in doubt, follow the USDA's conservative guidance and roast as soon as it's thawed.

If you can, get a fresh bird. It buys you time for a proper dry brine and simplifies the workflow.

If frozen turkey is your preference:

  • Thaw turkey in the fridge, then dry brine as much time as you have (even 1 day helps).
  • This 2014 article from Russ Parsons says you can brine a frozen turkey, and while I have not tried it, I trust his teaching, so give it a try.

Cold-water or microwave thawing:
The cold water method requires you to cook immediately after thawing (no time to brine), so I don't recommend them if brining is part of your plan. And I do not recommend microwave thawing.

One more label check:
If the bird is "enhanced," "self-basting," or "contains a solution," skip the brine (it's already salted) and season lightly instead.

Raw turkey with brine mix in a brining bag.

Make a Compound Butter for a Turkey

Mixing butter, herbs, garlic, citrus, and other flavors is called a compound butter. It gives the turkey flavor, moisture, and a crisp golden skin. Make the compound butter ahead of time, it's easy.

If you'd like the recipe and instructions, please see this post on how to make compound butter for turkey.

After my bird is brined and dry, I rub this over the top and under the skin before roasting.

Stuff the Cavity

For more flavor I stuff the cavity loosely with chopped onion, carrot, celery, whole garlic cloves and more herbs, then loosely tie the legs together with twine (better for roasting).

Roast the Turkey

Roast turkey in a roasting pan on a turkey rack to lift the bird off the bottom of the pan. I put more veggies in the bottom and eventually add enough turkey broth to the pan to keep things moist (not burned) and build good drippings for flavorful gravy.

Last note, I roast turkey at 325°F on the lower rack of the oven and do not turn it. Trying to turn a hot heavy turkey is not safe. Mine always comes out gorgeous without turning.

Roast until a digital thermometer reads 170°F-175°F when placed in the thickest part of the thigh without touching the bone.

Rest the Turkey

After roasting, rest the turkey for at least 20 to 30 minutes after roasting, and up to 45 minutes for larger birds. Resting allows the juices to redistribute throughout the meat, making it moist and flavorful.

Keep it Covered: Loosely tent the turkey with foil to retain heat without trapping steam, which can soften the skin. Carving too soon will cause the juices to run out, leaving the meat dry.

Chef's Tips: For tips on getting organized for a smooth Thanksgiving, read this post on my Thanksgiving Game Plan. Wear disposable kitchen prep gloves to keep hands clean when handling raw turkey. Use a microplane zester for very fine zest and wash it right after using.

Recipe FAQs

How long should you dry brine turkey?

About 3 days, but if you only have 2 do it anyway, it still works.

When should I start dry brining a turkey?

I start mine on Sunday afternoon or Monday.

Do you rinse off dry brine on turkey?

Do not rinse the turkey. You don't want to add any moisture that will inhibit browning for a golden crisp skin. Resist the temptation to rinse. Brush off any dry brine and pat with a paper towel.

Turkey Side Dish Recipes

Last note, for ideas on what to serve with your beautiful bird, try these delicious side dishes. If you do this, please let me know in the comments! If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe roundup!

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If you dry brine your turkey, please comment and let me know, and if you loved it, please give it a ⭐️ rating! They really help other readers.

📖 Recipe

A whole fresh turkey in a brining bag on a cutting board.

How to Dry Brine Turkey

Sally Cameron
Dry brining a turkey is an easy technique that gives you a crisp golden crust and moist delicious meat, and it's easier then wet brining with great results. Follow these directions and start early, Sunday if you can, Monday at the latest. Please see the salt brand notes at the end.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Resting TIme 3 days
Total Time 3 days 30 minutes
Course Dinner
Cuisine American
Servings 8
Calories 737 kcal

Equipment

  • A large heavy closable brining bag
  • Wire rack (smaller bird on quarter sheet and larger on half sheet) for drying on Wednesday
  • Enough room in your refrigerator
  • Rimmed baking sheet quarter or half sized

Ingredients
  

Dry Brine

  • 3-5 tablespoons Kosher sea salt, depending on brand See brand notes below for volume
  • 1 ½ tablespoons fresh chopped rosemary
  • 1 ½ tablespoons fresh chopped thyme leaves
  • 1 large orange, zested
  • 1 large lemon, zested
  • 2 garlic cloves, chopped

Turkey

  • 14-15 pound fresh turkey
  • ½ stick UNSALTED butter dairy or plant-based, for roasting

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Instructions
 

Make the Dry Brine

  • Add the salt, rosemary, thyme, citrus zests and garlic to a mortar. Using the pestle, grind the mixture together to create the rub. See post photo for example if needed. If you do not have a mortar and pestle, you can use a small clean coffee/spice grinder or mash all of the ingredients together in a small bowl until well mixed and fine, or use a mini food processor.

Dry Brine the Turkey (2-3 days)

  • Remove the turkey from the plastic covering over a sink or on a rimmed baking sheet to cartch any raw juices. Rinse the turkey under cool water and pat dry with paper towels. Place the turkey in a large heavy plastic brining bag. Reach in with your hand and sprinkle the rub over the turkey concentrating on the breast and legs, then sprinkle a little inside the cavity. The turkey should look well seasoned but not overly salted. Seal the bag well. Place on a clean rimmed baking sheet and place in the refrigerator for 2-3 days, massaging the rub into the turkey once a day.

Wednesday, Drying the Turkey

  • The day before roasting (Wednesday for Thankgiving) remove the turkey from the bag and discard. Brush off the salt rub and pat dry with paper towels. Place the brined turkey on a wire rack positined on a rimmed baking sheet and dry the bird uncovered in the refrigerator overnight. T

Thursday Roasting

  • Thursday, the day of roasting, remove the turkey from the refrigerator 1-1 ½ hours before roasting to get the chill off then proceed with roasting.

Notes

To calculate the dry rub for a larger or smaller turkey, use 1 tablespoon of kosher sea salt for every 5 pounds of turkey and adjust the herbs and other ingredients up or down.
For how to roast the turkey and the additional vegetables and broth you will need, please read the post. Extra onion, carrot, celery, herbs, citrus, garlic.
Compound Turkey Butter Recipe (optional before roasting)
Brining is all about salt, so accuracy matters more than the brand name on the box. I measured my three go-to salts on a digital scale — La Baleine Kosher Sea Salt, Morton Coarse Kosher, and Diamond Crystal Kosher Salt Flakes, and here’s the weight per tablespoon for your guidance:
  • La Baleine Kosher Sea Salt: 18 g / tablespoon → 3 tablespoon = 54 g (fine texture, dissolves well).
  • Morton Coarse Kosher: 18 g / tablespoon → 3 tablespoon = 54 g (denser grains, same weight as La Baleine).
  • Diamond Crystal Kosher: 11 g / tablespoon → 5 tablespoon = 55 g (≈ 54 g) (very light and flaky, needs more).
 

Nutrition

Calories: 737kcalCarbohydrates: 1gProtein: 105gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 363mgSodium: 2722mgPotassium: 1102mgFiber: 0.5gSugar: 0.3gVitamin A: 527IUVitamin C: 5mgCalcium: 67mgIron: 4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Cauliflower Colcannon with Kale

by Leave a Comment

A classic Irish dish, colcannon is rich, buttery mashed potatoes mixed with tender cabbage or kale. This lighter, low-carb twist swaps potatoes for cauliflower, keeping all the creamy, comforting flavor while making it a healthier option. Perfect for St. Patrick's Day or any time you're craving a cozy, satisfying side, try this cauliflower colcannon with kale.

A bowl of cauliflower colcannon with kale and butter.

Who doesn't love real mashed potatoes? My husband might live on them if I let him. If you want to reduce starchy carbs or just change things up, try this cauliflower colcannon. Cauliflower stands in for traditional mashed potatoes for a healthy and delicious twist on traditional Irish colcannon.

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Why You'll Like This Recipe

  • A good way to get more veggies on the table.
  • Tastes terrific.
  • A twist on a traditional recipe using cauliflower.

For another easy Irish-inspired recipe for St. Patrick's Day, make a loaf of this Irish soda bread. It's gluten-free too.

Recipe Ingredients

  • Cauliflower: Buy a large head of head cauliflower or 24 ounces of bagged florets.
  • Kale: Look for Tuscan or Lacinato kale with the larger, flatter leaves.
  • Onions: Go with green onions or scallions.
  • Garlic: Pick up a head of fresh garlic or try the puree in a tube for speed.
  • Milk: Use half and half or canned coconut milk for no-dairy.
  • Butter: Use unsalted grass-fed butter or clarified butter (note below).

Please see the recipe card for measurements, salt and pepper. For another terrific recipe with cauliflower, try this smooth and creamy cauliflower soup.

Substitutions and Variations

  • Don't like kale? Swap baby spinach.
  • Use dairy heavy cream for a rich indulgence.
  • Swap plant butter for dairy butter or use extra virgin olive oil.
  • Add garlic and green onions for more savory flavor.

Chef's tip: Clarified Butter is lightly heated until the milk solids separate and are then strained out. It has a mild, clean butter flavor and a higher smoke point (good for higher heat cooking) than regular butter. Many dairy-sensitive people tolerate clarified butter (and ghee which is cook longer) because the milk solids (whey and casein) are removed during the clarifying process. This makes them a good option for those with lactose intolerance or casein sensitivity. While you can buy it, here is how to make homemade clarified butter.

Recipe Instructions

Trim a head of cauliflower to just the florets. In a pinch, you can use 24 ounces of bagged florets, but it's easy to do yourself and fresher. For the kale, strip tough center stems with your hands, then chop the leaves into small pieces.

Cauliflower florets in a steamer rack in a pot.
Step 1: Place the cauliflower florets into a steamer basket and steam until soft, 8-10 minutes.
Steamed kale ribbons in a steamer bakset.
Step 2: Cook kale ribbons in butter with onion until soft.
Cauliflower colcannon | AFoodCentricLife.com
Step 3: Puree the cauliflower and garlic cloves in a food processor, then add the steamed kale ribbons and pulse a few times to refine the texture.
Cauliflower colcannon | AFoodCentricLife.com

Serving Suggestions

Cauliflower puree loses its temperature quickly. To serve this hot, either mix and place the bowl in a warm oven or microwave for a few minutes until hot again for serving.

To make cauliflower colcannon ahead of time, completely make the dish and store in the refrigerator in an airtight container for up to 4 days. Reheat in either a microwave oven or in a 350°F oven until heated through to 165°F. It will take awhile if it's very cold straight out of the refrigerator.

Optionally, if you enjoy Parmesan cheese, add a little grated to the colcannon before serving. It's not traditionally Irish, but it sure tastes good!

Recipe FAQs

What are the traditional ingredients in colcannon?

Traditional ingredients for Irish colcannon include potatoes, butter, and kale or green cabbage, but spinach can be swapped for the greens. Garlic and onions add flavor. Enjoy it not just on St. Patrick's Day but year round for a savory side dish.

Is colcannon gluten-free/dairy-free/vegan?

Colcannon is easily made dairy-free or vegan, and is naturally gluten-free. To make colcannon dairy-free or vegan, skip the dairy butter and substitute a good plant-butter or extra virgin olive oil.

How do you serve colcannon?

Colcannon is delicious served as a side dish with savory meat dishes such as corned beef or roast chicken. It's also a great side dish for roast salmon.

More Savory Side Dish Recipes

Whether St. Patrick's Day or every day, here are a few terrific side dishes and a side dish recipe index for you to peruse for more ideas.

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📖 Recipe

Cauliflower colcannon | AFoodCentricLife.com

Cauliflower Colcannon

Sally Cameron
Cauliflower replaces potatoes in this traditional Irish side dish for a lower-carb, healthier version. I use good Irish pastured butter, you can use ghee, olive oil, or plant-based butter to make it vegan and for those who are dairy-sensitive. Leftovers reheat well.  Serve with roast salmon or chicken. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 to 6
Calories 230 kcal

Equipment

Ingredients
  

  • 1 head cauliflower 2 pounds, or 24 ounces bagged florets
  • 1 bunch Tuscan or Lacinato kale
  • 3 green onions or scallions
  • 4 large garlic cloves peeled
  • ¾ cup canned coconut milk
  • 2-3 tablespoons unsalted grass-fed butter, ghee, plant butter divided use
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper, preferably white

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Instructions
 

  • Trim the head of cauliflower into florets; discard center stem. Strip the stem from the kale leaves with your hands, then chop the leaves into small pieces. Chop green onions fine. Save a few of the green tops for garnish and use the rest when cooking. 
  • Fill a large pot (5 quarts) with a few inches of water, add a steamer rack inside and place a lid on top. Over medium high heat, bring the water to a boil with steam coming out of top. Place the cauliflower florets and garlic cloves into the steamer rack and steam until very soft, 8-10 minutes. While the cauliflower is steaming, melt 1 tablespoon of butter in a medium sauté pan. Add the green onions and kale and cook until soft, about 4 minutes.
  • Drain florets and add to the bowl of a food processor with a steel knife. Puree the cauliflower and garlic cloves with the coconut milk and 1 tablespoon butter until fairly smooth. 
  • Add the cauliflower puree and kale to a bowl and stir together. Add salt and pepper. Serve hot. Finish with one last tablespoon of butter if desired. If the colcannon has cooled down, microwave to heat or place in a warm oven while you are finishing the meal. For a more refined colcannon, add the kale to the food processor and pulse. 

Notes

Variations:

  • Don't like kale? Swap baby spinach.
  • Use dairy heavy cream for a rich indulgence.
  • Swap plant butter for dairy butter or use extra virgin olive oil.
  • Add garlic and green onions for more savory flavor.

Nutrition

Calories: 230kcalCarbohydrates: 17gProtein: 7gFat: 17gSaturated Fat: 13gCholesterol: 15mgSodium: 273mgPotassium: 916mgFiber: 4gSugar: 4gVitamin A: 7008IUVitamin C: 154mgCalcium: 152mgIron: 3mg
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