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Grilled Shrimp Salad with Raspberry Vinaigrette

07/11/2015 by Sally Cameron Leave a Comment

Crisp salad greens and grilled shrimp are a hit combination for this grilled shrimp salad recipe with avocado. For more flavor and interest I added fresh raspberries and heart of palm. It turned out to be the best shrimp salad recipe. You can grill the shrimp ahead, chill and use for lunch the next day, which is how this recipe came to be. No grill? Use a grill pan

Grilled shrimp, heart of palm, raspberries, and avocado in a bowl for a salad.

Recently I ended up with extra grilled shrimp. Not a bad thing to have extra of. When lunch rolled around the next day, I knew I needed to use the shrimp or they would go to waste.

Into a bowl of crisp arugula greens went the chilled shrimp, some fresh raspberries (because I am a raspberry fanatic), avocado, and some heart of palm. Basically what I had in the fridge to use up. To my delight, I discovered what has become one of our favorites entree salads. The colors and flavors all work together beautifully.

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Why You'll Like This Recipe

Shrimp can be grilled ahead of time and chilled.
Easy and fast to assemble for a terrific high protein salad.
Terrific flavors, and the raspberry vinaigrette works for more than this salad.

Recipe Ingredients

For the grilled shrimp salad

Shrimp: Get large shrimp, preferably wild.
Avocado: Be sure you get a ripe avocado if making the salad the same day. Press the stem end of the avocado gently and it should give a little and be just soft.
Berries: I use fresh raspberries for the salad as frozen and thawed are too wet and generally falling apart (better for smoothies and sauces).
Heart of palm: Harvested from the the inner core and growing bud of certain palm trees, buy hearts of palm in cans with brine near where you find artichokes hearts. It tastes a little like artichokes hearts and asparagus and it's delicious in salads.
Salad greens: Get your favorite greens of choice such as arugula or red lettuce, or a baby lettuce blend. You can also use very thinly sliced kale and romaine as well.
Fresh herbs: Use either fresh cilantro or fresh parsley for color and flavor.

Raspberry Vinaigrette

Oil: Use extra virgin olive oil or avocado oil for the best vinaigrette.
Vinegar: Use raspberry vinegar. If you're not familiar with fruit flavored vinegars you are in for a treat! It's delicious and an easy way to flavor your vinaigrettes. Find it in many markets and online.

Please see the recipe cards for measurements and things like salt and pepper.

Chef's tip on shrimp: Buy shrimp with the peel on and shell and clean them yourself. It takes just a few minutes. The shrimp will be better as the shell protects the fragile flesh, and they are a little less expensive. I buy the 16-20 size of shrimp for this grilled shrimp salad. That means you will get between 16-20 pieces per pound. Larger or smaller shrimp work as well. For ease or in a time crunch, it's fine to buy them " P&D" or peeled and deveined.

Substitutions and Variations

If you can't get good fresh raspberries, use fresh strawberries, blueberries or blackberries.
If you can't find raspberry vinegar, try another fruity flavor such as pomegranate, strawberry, or blackberry.
If you only have red wine vinegar, make a classic French vinaigrette.

Grilled Shrimp Salad Instructions

Step 1: Get the grill fired up and be sure the grates are clean. No grill? Use a grill pan or cook them under the broiler.

Ste 2: Peel and devein the shrimp if they need it. Make the raspberry vinaigrette and use part as the shrimp marinade. Shake in a jar or whisk in a bowl. Save the rest to dress the salad.

How to Clean Shrimp

Cleaning raw shrimp — How to devein raw shrimp.

Peel off the shells and legs, then use a paring knife to slice a shallow slit in the curved side. The slit will expose any debris in the digestive tract that needs to be rinsed out with cold water. After rinsing, set the shrimp aside on paper towels to dry.

Marinate and Grill the Shrimp

Make the vinaigrette recipe and use half to marinate the shrimp and the other half to dress the salad. How to cook shrimp for the salad? They grill in just minutes and tell you when they are done because the turn pink. Use a hot grill, grill pan or even under the broiler if you don't have a grill.

What is Hearts of Palm?

Hearts of palm is a vegetable harvested from the inner core of the cabbage or huasai palm tree. The hearts are slender, ivory in color and delicious. Heart of palm is tender and tasty, especially in salads, tasting a little like artichokes. Find it in cans near artichoke hearts in your grocery store. It comes packaged in a liquid. Once opened, store any unused portion in an airtight container in its liquid for up to a week.

Raspberry Vinaigrette Marinade and Dressing

Double the vinaigrette to have enough for both marinating the shrimp and dressing the salad. I use raspberry vinegar and avocado oil, but you could use olive oil. If you've never used raspberry vinegar, treat yourself to a bottle and enjoy. It's one of the many flavored vinegar's that are a staple in my pantry. Find it in most grocery stores and online. If you can't get raspberry, look for Black Cherry Balsamic. or other fruit flavors.

Grilled Shrimp Avocado and Raspberry Salad|AFoodCentricLife.com

📖 Recipe

Grilled Hoisin Chicken Skewers

07/22/2015 by Sally Cameron Leave a Comment

Up your summer grilling game with this flavorful grilled hoisin chicken skewers. Tender, marinated chicken is infused with hoisin-a Chinese-style BBQ sauce-then grilled to perfection for a smoky, caramelized finish. Simply marinate the chicken an hour or overnight, thread onto skewers, and cook until beautifully charred. Brush with extra hoisin sauce for an irresistible glaze. Easy, delicious, and always a crowd-pleaser-because who doesn't love food on a stick?

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

Hoisin sauce, often called Chinese barbecue sauce, has a sweet-tart, umami-rich flavor that makes it perfect for marinating, basting, or glazing meats, seafood, and vegetables. In this recipe, I use it to create flavorful grilled hoisin chicken skewers (or kabobs) with delicious results. While a bottled version works well, try my homemade hoisin sauce-it's gluten-free and lets you control the ingredients.

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Why You'll Like This Recipe

Grilling chicken makes an easy and welcome summer dinner.
Marinate the chicken ahead of time, 1 hour or overnight.
Use either bottled hoisin sauce or make homemade (gluten-free).
Using hoisin sauce as the marinade and glaze keeps it simple and delivers bold flavor.

Recipe Ingredients

Hoisin chicken skewers

Chicken: Boneless, skinless chicken breasts or boneless skinless chicken thighs. Buy by weight, not by the pieces.
Hoisin sauce: Homemade hoisin sauce or bottled.
Herbs: Use chopped cilantro or chopped parsley for an optional for garnish.
Ginger: I use the ginger puree in a jar or tube, fresh (zested fine) is good too.
Lime: Extra acidity for the marinade.
Garlic: Fresh cloves provide great flavor, but the tube puree works well.
Oil: Use toasted sesame or plain sesame oil.

Please see the recipe card for measurements.

Gluten-free hoisin sauce (homemade)

If you want to make my homemade gluten-free hoisin sauce, here is what you need. Find the measurements on this recipe card. It's easy and delicious! Make it in a minute.

Soy Sauce - Use low-sodium soy sauce or tamari for a gluten-free.
Nut butter - Tahini, cashew butter, or creamy peanut butter.
Unsulphured molasses - Provides deep color, warm sweetness, and depth.
Toasted Sesame Oil - Enhances the sauce with nutty, aromatic depth.
Honey - Adds sweetness; use mild liquid honey or a zero-sugar honey alternative.
Tamarind - Brings a sweet-sour tang to the sauce. Optional but recommended. Sometimes called tamarind paste.
Vinegar - A touch of acidity and tang to balance the flavors.
Spice - I use Chinese five spice. If you are a cinnamon fan, I bet you'll love Five Spice, or substitute cinnamon.
Garlic - Essential for savory depth and bold umami flavor.

Equipment

Skewers: Bamboo skewers soaked in water ahead of time or metal. If using bamboo skewers, use the thicker ones, they don't burn as fast.

Chef's tip: Spray the skewers! Sometimes getting skewered chicken off the stick is not easy. What I do is spray the skewer with non-stick and it helps the meat slide on and off much easier. My preference is the avocado spray as it handles high heat well.

Substitutions and Variations

Out of skewers? If you have a grill basket or a grill mat you can make it work. Just don't skewer the pieces.

Chef's note: Not sure what else to do with Hoisin sauce? I've slathered it on chicken, oven baby back ribs, burgers, shrimp, and seared scallops. Make it thick or thin it with a little water for a glaze. It's a favorite in my kitchen.

Recipe Instructions

Step 1: Add the marinade ingredients to a jar and shake well or puree in the blender.

Step 2: When grilling chicken on skewers, cut the pieces into larger chunks, about 1 ½" across. Small pieces cook too fast resulting in dry chicken.

Add the pieces to a zip top bag and pour marinade over the top. Marinate 1 hour on the kitchen counter (yes this is food safe) or overnight in the refrigerator.

Step 3: Drain the marinade and skewer the chicken pieces evenly. Place on a baking tray line with plastic and take the skewers to the grill.

Step 4: Heat up the grill, scrub the grates clean with a grill brush. Oil the grill. Brush the skewers with a little fresh hoisin sauce. Grill until golden and done, firm to the touch but not rock hard. Pull a piece off one end and slice it open. It should be barley pink.

You can brush the skewers with more sauce as you turn the kabobs (with a clean pastry brush, not the one that touched raw chicken). Brush them again at the end, and serve more hoisin sauce on the side.

Timing will depend on how hot your grill is. Overall grilling time was 7-8 minutes for my kabobs. The chicken is done when the meat is firm to the touch but still gives a little. Don't over cook them for tender, moist kabobs.

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

Grilling Tips

Be sure your grill grates are clean or chicken can stick.
For skewers, use bamboo. Go for the thicker ones, not the skinny ones. Soak them in water for 20-30 minutes before using. I also spray mine with non-stick before skewering the chicken. Alternatively use metal skewers but they make cook a little faster due to the metal conductivity.
For food safety and faster cleanup, cover a rimmed baking sheet with plastic wrap or foil. Place the chicken on the lined sheet to transport to the grill. When the chicken is on the grill, remove the plastic, toss, and you have a clean tray to transport finished chicken back to the kitchen.
No grill? Use a well seasoned cast iron grill pan pre-heated to hot.
Don't overcook the chicken to maintain tenderness.
When you take the skewers off the grill, brush them again with the sauce. That way you will get a good layer of flavor and beautiful color.

Hoisin Chicken Kabobs|AFoodCentricLife.com

Serving Suggestions

Serve hoisin chicken skewers with fresh rice, either brown or white, or quinoa for a no-grain option. It's also good turned into bowls with the chicken, rice, and veggies.

Steamed jasmine rice or basmati rice - A classic pairing to soak up the extra sauce.
Asian cabbage salad - Shredded cabbage, carrots, and a light, creamy sesame dressing add a crisp contrast.
Coconut Rice - Creamy and slightly sweet, pairs beautifully with the savory-sweet hoisin glaze.
Stir-Fried Vegetables or grilled vegetables - Broccoli, bell peppers, and snow peas for a colorful, nutrient-packed side.
Quick cucumber salad - A refreshing side with rice vinegar or lemon juice.

Recipe FAQs

Can I skip the sesame oil or replace it with another oil?

Instead of sesame oil you can use avocado oil, a neutral, healthy oil or a liquid coconut oil.

How long should I marinate the chicken?

Marinate the chicken 1 hour on the kitchen counter at room temperature, 4-6 hours in the refrigerator covered, or overnight in the refrigerator.

How do I prevent the chicken from sticking to the grill?

To prevent chicken skewers from sticking to the grill, be sure your grill grates are scrubbed clean, then oiled or sprayed. Also, before you put the skewers on the grill, give them a little spray of the oil (I use avocado oil) to make for easy release. One last tip, be sure your grill is hot before you put the skewers on.

Is there a gluten-free option for this recipe?

For gluten-free hoisin chicken skewers, be sure to use GF hoisin, make homemade gluten-free hoisin (recipe on this site), and for anything with soy sauce, be sure to use tamari, which is gluten-free soy sauce. For a no-soy options, use soy-free tamari, which tastes great.

More Grilling Recipes

And for a grilled veggie recipe, try this simple grilled zucchini. It's terrific in summer when zucchini is plentiful. And if your grill has a rotisserie attachment, here is how to rotisserie a whole chicken step by step. I do one every week!

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If you make hoisin chicken skewers, 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

Baked Zucchini Tomato Casserole

08/08/2016 by Sally Cameron 4 Comments

Here's a great way to use summer's bounty of tomatoes and zucchini-by making a zucchini tomato casserole. Add this to your zucchini casserole recipes file. Layers of red ripe tomatoes and zucchini baked with a crunchy parmesan cheese herb topping; the best of summer vegetables all in one dish. Tomato and zucchini casserole is a great summer side dish. It's naturally gluten-free and make it dairy-free if preferred.

tomato zucchini casserole | AFoodCentricLife.com

Looking for zucchini and tomato recipes? Try this one. Summer markets are overflowing with beautiful tomatoes, zucchini, and fresh herbs, so turn them into a casserole. It's sort of a traditional summer French dish called a vegetable tian but finished like a gratin, which is a fancy name for a casserole. Whatever you call it, make it! You'll be glad you did.

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Why You'll Love Zucchini Tomato Casserole

Zucchini & tomato - Two of summer's best in one delicious dish.
Easy & wholesome - Simple ingredients, healthy prep, and satisfying results.
Big flavor - Olive oil, garlic, herbs, and a golden Parmesan topping bring it all together.
Dairy-free option - Swap in a vegan cheesy sprinkle for a plant-based version (recipe included).

What You'll Need

Tomatoes - Use Roma tomatoes; they're meaty and less watery, perfect for layering without making the dish soggy.
Zucchini - Choose zucchini similar in diameter to the tomatoes for a pretty, even presentation.
Shallots - Add a mellow, sweet allium flavor that's softer than onions and classic in Provençal-style dishes.
Cheese - Grated Parmigiano-Reggiano adds savory depth and a golden, crisp topping.
Breadcrumbs - Use gluten-free or regular toasted breadcrumbs. They bring crunch and structure to the topping.
Herbs - Fresh thyme leaves bring an earthy, aromatic note that pairs beautifully with tomatoes and zucchini.
Garlic - Adds a punch of flavor-chop fine or zest for even distribution.
Olive Oil - Extra virgin, used to coat the vegetables and finish the top for browning.

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

Chef's Tip: Homemade breadcrumbs are a thrifty, delicious way to use up leftover bread-and they taste so much better than store-bought. You control the texture, seasoning, and ingredients, plus they're easy to make and keep on hand. Use your favorite gluten-free or regular bread. Here's how to make homemade breadcrumbs.

Substitutions and Variations

Herbs - Swap fresh thyme for fresh oregano, or use a dried blend called Herbes de Provence for a more traditional French flavor.
Cheese - Parmesan is classic, but you can try pecorino Romano for a saltier bite, or skip the cheese entirely for a dairy-free version (see the recipe card).
Breadcrumbs - Use your favorite gluten-free or regular breadcrumbs. For extra crunch and flavor, try panko (GF if needed) or homemade toasted crumbs (see Chef's Tip above).
Add-ins - A few paper-thin slices of eggplant layer in beautifully if you want to expand the veggie mix.

How to Make Zucchini Tomato Casserole

Use either an oval casserole baking dish called a gratin, oval roaster, or a rectangular baking dish. Use a 3-4 quart size. The dish in the photo is approximately 13" long, 10" wide and 2 ½ " deep. For a rectangular casserole, arrange the vegetables in rows rather than an oval.

Slice the tomatoes and zucchini crosswise into about ¼" thick circles. Sauté shallot and garlic in olive oil until soft and place it in the bottom of the casserole, then top with overlapping layers of tomatoes and zucchini. Pack the slices fairly tight as they shrink during baking. Sprinkle the topping over the top and bake uncovered until golden, about 35-45 minutes. Serve to the happy smiles of your family.

Zucchini and tomato slices layered into an oval baking dish to bake as a casserole, cheese topping.

Serving Suggestions

As a side dish - Serve alongside grilled chicken, seared fish, or pork roast for a Provençal-inspired meal.
With pasta or grains - Spoon over cooked quinoa, couscous, or polenta for a simple vegetarian main.
For brunch - Pair with soft scrambled eggs or a poached egg on top and crusty bread on the side.

A zucchini tomato gratin done baking with a crisp browned top or parmesan and breadcrumbs.

Another idea for summer tomatoes is tomato gazpacho soup. It's cool, refreshing and delicious!

📖 Recipe

Potato Corn Chowder (dairy-free option)

09/14/2016 by Sally Cameron 1 Comment

Here's a creamy potato corn chowder perfect for summer when sweet corn is at its peak. No fresh corn? No problem-frozen corn works beautifully too. With golden corn kernels, tender potatoes, aromatic vegetables, and herbs, this hearty soup is both comforting and flavorful. Plus, it's easy to adapt for dairy-free diets.

An orange dutch oven filled with creamy yellow corn chowder on a wooden counter.

Fresh sweet corn makes a delicious chowder and is one of the best ways to celebrate summer's bounty. During peak season, stock up-slice the kernels off the cob and freeze them while prices are low. Then, when winter rolls around, reach for that stash of frozen organic corn to bring a little sunshine back to your bowl.

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Why You'll Love Potato Corn Chowder

Creamy and comforting - A cozy soup with a velvety texture that's still light enough for late summer.
Seasonal or freezer-friendly - Use fresh summer corn or frozen kernels any time.
Dairy-free adaptable - Made with half and half or coconut milk.

Recipe Ingredients

Real chowder by definition includes dairy, bacon and potatoes, so that's what's you'll find in potato corn chowder.

Corn - Use fresh corn on the cob when in season, or frozen kernels year-round. I recommend organic corn to avoid bioengineered varieties.
Olive Oil - Extra virgin olive oil or avocado oil work well here; both are healthy choices for sautéing.
Celery - Adds aromatic base flavor and texture.
Carrots - Bring natural sweetness and color to the chowder.
Leeks - Milder than onions and perfect for soups; slice thin.
Garlic - A small but essential punch of flavor.
Potato - Choose golden (Yukon) potatoes for a creamy texture without becoming too starchy.
Thyme - Fresh thyme leaves are best, but dried works too.
Fennel (optional) - Fennel pollen or ground fennel adds a delicate, slightly sweet complexity.
Bay Leaf - Adds depth of flavor while the soup simmers.
Broth - Use low-sodium chicken or vegetable broth as the soup base.
Milk - Choose half and half for classic creaminess, or canned coconut milk for a dairy-free option (it won't taste coconutty in the final dish).

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

Substitutions and Variations

If you love the taste of fennel (we do), try fennel pollen. It's a bit pricey but the flavor is amazing, more potent and floral than regular ground fennel. Some call it the spice of angels. Use it anywhere you would use fennel, in soups, stews, with chicken and pork, or with vegetables.
Use grilled corn for the corn chowder.

Chef's tip: Homemade broth really makes soup better, and it's not hard to make. Try my recipe for homemade vegetable broth, homemade chicken bone broth, or a faster Instant Pot chicken broth.

How to Make Potato Corn Chowder

Step 1: Strip the husks and silk from fresh corn on the cob. Cut the cobs in half across the center. Stand cob halves on the flat end, and with a sharp knife, slice the kernels vertically off the cob. Five cobs should yield about 4 cups of kernels.

Step 2: When you have the kernels ready, start the chowder. Sauté the onion, celery, leek and garlic in a little olive oil. Add the herbs, thyme and fennel, and corn. Add broth, coconut milk and simmer a bit and you are ready for a terrific bowl of corn chowder. It gets thick when made ahead, but is easy to thin with a little extra broth.

Chef's note: Is corn a vegetable, grain or fruit? Depending on how it's eaten it has multiple identities. Read more about it here. Eaten like this, corn is considered a starchy vegetable or whole grain.

creamy corn chowder | AFoodCentricLife.com

Serving Suggestions

Potato corn chowder is hearty enough to stand alone, but it's even better with a simple green salad on the side and a slice of toasty gluten-free garlic bread.

For Garnishes

Serve crisp bacon crumbles on the side so people can garnish or not based upon their dietary preferences.
Top with a dollop of basil pesto or fresh chopped herbs.
Salty Parmesan cheese is good too.

A single bowl of creamy corn chowder with fresh herbs for garnish, with a wood handled spoon.

Leftovers and Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed to loosen the texture. This soup does not freeze well due to the dairy (or coconut milk) and potatoes, which can turn grainy after thawing. It's best enjoyed fresh or within a few days.

Recipe FAQs

What type of potatoes should I use for corn and potato chowder?

Gold potatoes hold up well and don't fall part. They are tender, thin-skinned and less starchy than russets. You can use red potatoes as well for more color and texture.

Can I add other vegetables or proteins?

To add protein, try bits of chopped cooked chicken or cooked ham to make it a heartier and more complete soup.

How can I make the chowder vegetarian or vegan?

To make corn and potato chowder vegetarian or vegan, use vegetable broth and a non-dairy milk. I use canned coconut milk as it's like using heavy cream. Dilute it to your preference to keep the chowder creamy.

More Recipes with Corn

The good thing about corn is you can enjoy it year-round, corn on the cob in summer and frozen cron in the winter. If you have freezer space, buy fresh end of summer corn, slice off the kernels and freeze it yourself.

⭐️Did You Make This Recipe?

If you make this potato corn chowder, 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

Healthy Chicken Salad Recipe with Ginger Salad Dressing

05/16/2017 by Sally Cameron 9 Comments

Crisp cabbage, vibrant bell peppers, crunchy carrots, and zesty radishes come together with tender shredded chicken in this irresistible, healthy chicken salad recipe. Inspired by the flavors of Chinese chicken salad, it's tossed with a creamy ginger salad dressing that's bursting with flavor. Make it ahead, toss it with the tangy dressing before serving, and get ready to enjoy a salad that's as beautiful as it is delicious and good for you.

chinese chicken salad | AFoodCentricLife.com

During a trip to Charleston, South Carolina, we stopped for lunch at the highly recommended Cru Cafe and ordered their standout Chinese chicken salad. It was a delicious twist-lighter than the usual versions (without mayo) and full of fresh flavors. Inspired by that meal, I created my own take with a creamy ginger salad dressing for an irresistible blend of tangy and savory. Here's my spin on that memorable healthy chicken salad.

Why You'll Love This Healthy Chicken Salad

Use leftover or rotisserie chicken.
Chop the vegetables and cabbage ahead of time for a fast lunch or dinner.
The creamy ginger vinaigrette is versatile and delicious.

For another deliicous creamy salad dressing, make this homemade caesar dressing.

Recipe Ingredients

Healthy Chicken Salad

Chicken: Use leftover chicken or rotisserie chicken for an easy salad.
Cabbage: Choose either Napa cabbage or Chinese cabbage.
Carrots: For crunch and color, orange carrots are good.
Bell peppers: Red, green, yellow, or orange.
Radishes: For their zesty flavor.
Onions: Use scallions (green onions) or chives, and a little red onion for color.

For a healthy, creamy chicken salad, try my chicken and and avocado salad recipe.

Chef's tip: To make your own chicken in advance, try these basic roast chicken breasts or these easy poached chicken breasts. Another option is air fryer chicken cutlets and slicing the crosswise into this pieces.

Ginger Salad Dressing

Oil: Toasted sesame oil or plain sesame oil. Toasted has more flavor.
Vinegar: Unseasoned rice vinegar, white vinegar or champagne vinegar
Ginger: For ease, use the ginger puree in a jar or tube. For fresh ginger, zest fine with a microplane zester.
Soy sauce: For gluten-free use tamari (wheat-free soy sauce), coconut aminos, or regular soy sauce. Be sure to buy low sodium.
Nut butter: Choose either creamy cashew butter, tahini (sesame seed butter), or peanut butter.
Honey: For just a little sweetness, use a mild honey or orange blossom honey.
Lime: Fresh lime juice, to bring a little acid and tart balance.

If you love the flavor of ginger, make a batch of these easy ginger cookies!

Substitutions and Variations

If ginger is not your favorite flavor, try this Creamy Tahini Salad Dressing or this Lemon vinaigrette, or fresh orange vinaigrette.
If you can't find napa cabbage or chinese cabbage, use Romaine lettuce.
Add fresh green cilantro leaves.
Top with sliced almonds or cashews for more crunch.
Add canned and drained mandarin oranges, more like a traditional Chinese chicken salad.
Add more veggies such as chopped cucumber, carrots, even raw chopped zucchini.

For another terrific entree-style chicken salad try this Buffalo Chicken Salad.

Recipe Instructions

Step 1: Make the ginger salad dressing by adding all of the ingredients to a blender and blending until creamy, or into a jar with a tight fitting lid and shaking well.

Step 2: Wash cabbage leaves and slice out the white v-shaped core. Next, slice the leaves crosswise into thin ribbons. Chop all of the vegetables. Slice or quarter the radishes.

Step 3: Shred, slice, or chop chicken into bite-sized pieces.

Step 4: Assemble the salad and toss or drizzle with ginger dressing to serve.

We both ordered the Chinese Chicken Salad. It really hit the spot. Light and crunchy with a good dose of veggies, tender chicken, and a ginger vinaigrette. Knowing I would be wanting this at home, I snapped a picture and created my own recipe.

What Else to Do With Cabbage

If you're not familiar with napa cabbage or Chinese cabbage, here are more ways to use these delicious and nutritious green vegetable:

Use it in tacos instead of lettuce or standard green cabbage.
Upgrade your steakhouse-style iceberg wedge with napa cabbage.
Add it to a stir-fry.
Make braised cabbage with leeks and bacon.
Use it in a Caesar salad in stead of Romaine (which I like to do).
Grill it.
Add thinly sliced ribbons to chicken soup.

Serving Suggestions

Toss the salads with a little of the ginger vinaigrette and serve more at the table. Salad components are easily prepped ahead and put together when ready to enjoy.

To make this healthy chicken salad recipe ahead of time, prep all of the ingredients and store separately in airtight containers, make the dressing, refrigerate until serving time then assemble and dress. You can prep the ingredients 2 days ahead of time for a quick and healthy salad when you're ready to serve.

Recipe FAQs

What kind of chicken is best for chicken salad?

Use rotisserie chicken, poached chicken breasts, grilled chicken, or roast chicken. Leftover chicken works great, or plan ahead and make extra to save for the salad. Another option, if you have no leftover chicken, use canned chicken, drained.

What vegetables can I add to chicken salad?

It depends on the type of chicken salad you're making. This healthy chicken salad recipe is not the usual creamy chicken salad. It skips the mayo adding colorful bell peppers and radishes to a base of thinly sliced cabbage. To this, try adding diced cucumbers, carrots, even chopped raw zucchini is terrific to up the veggie content.

Did You Make This Recipe?

If you make this healthy chicken salad 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

Strawberry Goat Cheese Salad

08/14/2017 by Sally Cameron 5 Comments

The perfect spring and summer salad: strawberry goat cheese salad. Cool, crisp greens, sweet strawberries, crunchy pecans, and creamy goat cheese, finished with a sprinkle of Parmesan. Toss in a handful of raspberries for an extra burst of berry flavor. Drizzle with homemade strawberry balsamic vinaigrette for the ultimate blend of sweet, tangy, and savory. It's the best of a leafy green salad and a berry salad combined-make it before summer slips away!

Strawberry goat cheese salad with raspberries,, pecan, and strawberry vinaigrette.

We don't eat out often, but occasionally it's good to get out of the house, relax and leave the cooking to someone else. A local steakhouse serves up great food and dinner always starts with their house strawberry goat cheese salad. It's the inspiration for this recipe. I love this salad, so now I make it at home, and you can too.

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Why You'll Like This Salad

Great summer salad for fresh berries.
A nicely balanced salad with sweet berries, savory goat cheese, crunchy nuts, and a tangy easy homemade strawberry vinaigrette.
Simple ingredients.

Recipe ingredients

Strawberry goat cheese salad

Lettuce: My favorite is red lettuce. The leaves are sturdy enough to handle the creamy vinaigrette, and darker leaves means more nutrition, but a baby lettuce blend or butter lettuce is terrific too.
Berries: Fresh strawberries and fresh raspberries if you'd like the combination.
Cheese: Get a fresh goat cheese (chevre), and crumble it yourself, or buy the crumbled. Finish off the salad with a sprinkle of salty Parmesan (optional).
Nuts: Pecans are what I use but walnuts or even pine nuts are good.

Strawberry vinaigrette

Oil: Use a good extra virgin olive oil.
Vinegar: Balsamic vinegar.
Berries: Fresh whole strawberries.
Lemon juice: Fresh is best for a lift of flavor.
Shallot: Adds another level of flavor to vinaigrettes (optional).

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

Try the candied maple pecans with the strawberry goat cheese salad. They are a terrific addition!

Love strawberries? Try this strawberry panna cotta dessert recipe.

Substitutions and Variations

For more fruit, add a chopped kiwi.
Switch up the cheese for a tangy feta.
Use another vinegar such as a champagne vinegar, red wine vinegar, or white wine vinegar.
Add fresh basil, mint, or chives for a twist.

For another green salad with fruit, try my pomegranate and spinach salad with a pomegranate vinaigrette.

Recipe Instructions

Ingredients for a strawberry vinaigrette in a blender container before blending.

Wash your lettuce greens.
Wash your berries and quarter strawberries if large.
Crumble or grate the cheeses.
Place the vinaigrette ingredients into a small blender and blend until smooth and creamy. Note - this is a creamy vinaigrette because it's blended.
Divide salad into 4 bowls, sprinkle with the cheese and nuts, then drizzle with the strawberry vinaigrette.

A container of the blended strawberry dressing.

Chef's tool tip: What to whip the vinaigrette up in? The this personal blender. Perfect for whipping up small quantity things like vinaigrettes and sauces.

Serving Suggestions

Strawberry goat cheese salad is a wonderful side salad with just about any main or entree from roast chicken breasts to grilled flank steak. Another option? Baby back ribs, done in the oven. The berries and goat cheese are a terrific flavor combination with the crisp salad greens a crunchy nuts.

Recipe FAQs

What kind of greens work best for a strawberry goat cheese salad?

My first choice is red leaf lettuce. It's sturdy enough to handle a good vinaigrette, has great color, flavor, and nutrition. Other tasty options include greens like spinach, arugula, mixed greens, butter lettuce, or romaine.

What nuts can I use if I don't have pecans?

Instead of pecans, try walnuts, almonds, or hazelnuts for added crunch.

Can I use a different fruit besides strawberries?

Great choices include balsamic vinegar, white balsamic, champagne vinegar, or red wine vinegar.

Can I use a different fruit besides strawberries?

Choose options like blueberries, raspberries, or sliced peaches.

Can I add protein to make it a main dish?

Absolutely! Add grilled or roast chicken, sliced grilled steak or pork tenderloin, or grilled shrimp to add protein and turn it into a main course salad.

Strawberry goat cheese salad with strawberry vinaigrette pouring over the top.

More Super Salad Recipes

Be sure to check out the salad recipes index page for more inspiration! And there are lots of vinaigrette recipes too.

Did You Make This Recipe?

If you make this strawberry goat cheese salad, 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

Chocolate Pots de Creme (Dairy-Free)

02/08/2010 by Sally Cameron 6 Comments

When it comes to a holiday dessert, it's all about chocolate. Here is an easy to make yet decadent dairy free chocolate pots de creme recipe to thrill the chocolate lovers in your life. The French call these Pots de Crème (pronounced poh-du-krem) which sounds so fancy. Translation: pots of cream. My version is made with canned coconut milk for creamy smooth richness instead of dairy cream, but you can use heavy cream. For a sugar-free option, use chocolate stevia drops or monk fruit.

White ramekin of dark chocolate pudding, called pots de creme, on a white plate with lacey paper.

As a kid, chocolate pudding meant opening a box of Jello dry pudding mix, adding milk and following the directions. You can still do that today, but processed boxed chocolate pudding is no match for these decadent chocolate pots de creme! And they are so incredibly easy. Ingredients are easily kept in the pantry to have on hand anytime a sweet tooth or a special occasion hits.

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Why You'll Love Pots de Creme

Simple - Quick, easy, and simple to make and no baking involved.
Chocolate - Heavenly for chocolate lovers.
Indulgent - Just a little treat, mini size for guilt-free dessert.
Dairy free -Use Canned coconut milk instead of heavy cream.
Recipe is easy to double or triple for a crowd.

And if you love chocolate, how about an adult hot chocolate version, with or without liqueurs?

Ingredients You'll Need

Dark chocolate: Use good quality semisweet or bittersweet chocolate
Sweetener: Use either granulated sugar or granulated monk fruit blend to reduce sugar. To reduce both sugar and carbs, use part chocolate stevia drops.
Eggs: If using raw eggs concerns you use pasteurized eggs. If your eggs are fresh, clean and crack-free, you should have no problem.
Vanilla: Use pure vanilla extract or vanilla paste.
Salt: Yes, salt in chocolate. It brings out the flavor. Just a pinch.
Coconut Milk: Use full fat canned coconut milk, and save any leftover for coffee, smoothies or over oatmeal.

Please see the recipe card for measurements and salt.

Substitutions and Variations

Add a little espresso powder. It won't make the pots de creme taste like coffee; coffee brings out the flavor of chocolate.
Add a warm spice such as cinnamon or the blend called Chinese Five Spice. It's a blend of cinnamon, star anise, ginger, and other spices and it has a wonderful affinity for chocolate.
If raw egg concerns you, use pasteurized eggs. If your eggs are fresh, clean, and not cracked, your chances of them being a problem are extremely low.

How to Make Chocolate Pots de Creme

Make these with either a food processor or a blender. Whichever tool you use, the process is basically the same. I've done them both ways. It is a little easier to scrape all of the liquified chocolate out of the workbowl than a tall narrow blender container. A long thin silicone blender spatula really helps.

Pouring liquid batter for chocolate pots de creme into white ramekins to set for dessert.

Chop the chocolate into small pieces and add to the workbowl or blender.
Add the sugar or monk fruit, vanilla, eggs, vanilla, and salt. If using, add the espresso powder and spices.
Heat the coconut milk in a small pan on the stovetop to very hot and almost boiling.
For the food processor: pulse to grind the ingredients fine into almost a paste, then start pouring the steamy hot coconut milk in a slow stream through the feed tube. Puree just until smooth.
For the blender: Pulse to grind the chocolate as much as possible, then with the lid on and center top open, slowly pour the hot coconut milk in a steady stream while the blender is running until it's smooth.
Pour the liquified chocolate into the vessel of choice, either a 2 ounce ramekin, espresso cup, or small stemmed glass.

Chopping chocolate bars and chocolate coins to make chocolate dessert.

Serving Suggestions

Serve the chocolate pots de creme with a little whipped crea m or whipped coconut cream on top and garnish with chocolate shavings.

A tray of white ramekins filled with bittersweet chocolate pudding.

If you're looking for another classic show-stopper dessert everyone loves? Try my blender method mini creme brulee.

More Chocolate Dessert Recipes

From gluten-free rich chocolate brownies to an easy spike hot chocolate (or a kid friendly version is noted), try some of these chocolate recipes for your chocolate lovers.

📖 Recipe

Green Detox Smoothie Recipe

03/15/2024 by Sally Cameron 1 Comment

Dreaming of a tropical island vacation? Whip up this tropical green detox smoothie while you dream. With simple, healthy ingredients and a superfood detox ingredient that gives it that beautiful green color. What would that be? Spirulina. It's not weird, it's the power of nature, and a great way to start the day. Read on to learn more about making a delicious green smoothie with spirulina.

Bright green detox smoothie with tropical flavors of coconut, pineapple, and green from spirulina.

Why is this called a green detox smoothie? Because of ingredients that support your natural detox process, like green spinach and a green sea vegetable called spirulina. Not familiar with spirulina? It's a blue-green micro algae found in pristine waters. It's amazing and worth adding to your smoothie routine.

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Why You'll Like This Recipe

It's quick and easy way for a healthy breakfast or post-workout refuel.
Both the green in spinach and the deep blue-green color in spirulina comes from a high concentration of chlorophyll, one of natures most powerful detoxifiers.

For another spinach smoothie try this blueberry spinach smoothie recipe.

Detox Smoothie Ingredients

Ingredients for a green detox smoothie in bowls ready for the blender.

Almond milk: I use homemade unsweetened almond milk as it's creamier than store-bought as it's unstrained. Do what's best for you.
Coconut milk: Just a little canned coconut milk makes this green detox smoothie rich and creamy. Use full fat or low fat, or skip for lower fat and use more almond milk or this 1-minute coconut milk. It's customizable.
Spinach: For dark leafy greens get baby spinach leaves as they are more tender.
Tropical fruits: Either fresh fruits or frozen ingredients such as frozen pineapple chunks or mango chunks.
Spirulina powder: The special ingredient. Buy spirulina online or at health-oriented markets. It will be in the supplements area. Be sure to buy powder, not tablets. After research, the best stuff comes from the Big Island of Hawaii.
Protein: Use a protein powder that works for you or use Greek yogurt. The color of your smoothie will depend on the protein powder you use.

For measurements, please see the recipe card.

If you like this green detox smoothie recipe check out this recipe for a detox green juice with green apple.

Substitutions and Variations

You can change up this green detox smoothie recipe so easily! Next time try some of these ideas:

Try different milks such as homemade hemp milk, cashew milk, oat milk, or pumpkin seed milk, or regular milk to see what works best for you. Each will provide their own flavor nuances.
Add a little banana for creamy texture.
Reduce fruit for lower sugar.
Add a little fresh ginger root (peel and zest to a pulp before adding).
Add a little vanilla extract.
For a no-milk smoothie use coconut water, but read labels for added sugar.
Add a squeeze of lime juice to brighten the flavor.
To add fiber and more protein, add a tablespoon of ground flax seeds.
Swap higher sugar tropical fruit for nutritionally rich green kiwi fruit, peeled or not (but the peel adds fiber.)
A little fresh mint is nice too.

For another Hawaiian-inspired recipe try this Hawaiian style salad with goat cheese.

Chef's tip: To keep things simple you can use all coconut milk (10 ounces) using my 1-minute homemade coconut milk recipe in place of the almond milk and canned coconut milk. Both are good sources of healthy fats.

Smoothie Instructions

Baby spinach leaves in a blender for a smoothie.

First add your milk, then add the rest of the ingredients to a high-speed blender and puree until smooth.

Serving Suggestions

Pour into a glass and serve straight out of the blender. To chill it down a bit, add a few ice cubes and blend. Use it as a meal replacement for healthy breakfast or after a workout.

Chef's tip: Make it ahead. Most smoothies are best consumed right away, but I've discovered this one sits fine in the fridge until morning. Blend before bedtime, place in an airtight container with a lid, and grab on the way out the door. Shake well before enjoying.

The Health Benefits of Spirulina

Reports on the potential health benefits of spirulina include a boost to the immune system, reducing inflammation, improved digestion, blood pressure, and cholesterol levels. It's great for eye health too. This study reports spirulina "may even have anticancer, antiviral and antiallergic effects".

Chlorella vs Spirulina

If you wonder about chlorella versus spirulina, this should help:

Both are micro algae's.
Both are classified as superfoods (nutrient dense foods).
Both are good yet have their own strengths.
Both grow in pure fresh water.
Chlorella is harder to cultivate, harvest, and process because of an indigestible cellulose wall, while spirulina has an easily digestible cellulose wall.
Chlorella is usually more expensive due to the equipment needed to mechanically break down the cellulose walls for bioavailability while spirulina is readily available for human consumption. It is immediately digested and absorbed when consumed, so you don't need a complex manufacturing process (reducing cost).
Find more information on the differences here.

Deep green spirulina powder on a teaspoon for a smoothie.

Health Considerations: Is Spirulina for Everyone?

While spirulina is considered a healthy food and supplement, it's not for everyone. Please see details in the FAQs below if needed.

A bright green detox smoothie in a glass with green striped straws on a wooden counter.

Green Detox Smoothie FAQs

Are There Precautions for Using Spirulina?

While spirulina is considered a healthy food and supplement, its not for everyone. Spirulina is rich in all amino acids, including phenylalanine or some people spirulina may not be a good addition.

If you are pregnant, nursing, or have hyperthyroidism, check with your doctor. People with severe seafood allergies, iodine allergies, Phenylketonuria, autoimmune disorders, allergies towards spirulina, or bleeding disorders and medication should check with your doctor.

Spirulina is also high in bio-available iron, so if you have an iron problem, skip this until your iron levels are safe. It's always safe to consult your healthcare provider before adding spirulina to your diet.

Is Spirulina Good For People with Histamine Intolerance and MCAS?

Spirulina is good news for people with histamine intolerance and MCAS. I was concerned about consuming spirulina after being diagnosed with MCAS and histamine intolerance, but it's now back in my diet for its tremendous detox support.

According to this study, "spirulina has the ability to modulate immune functions and exhibits anti-inflammatory properties by inhibiting the release of histamine by mast cells". If you have seasonal allergies, it could be good for you too.

Why Are Smoothies Good For You?

Smoothies are good for you because the are almost infinitely variable in terms of ingredients to fit everyone's dietary needs and taste preferences. They are easy to make with a blender, can be quickly made, make a great breakfast or post-workout refuel. For idea on making healthy smoothies check out this guide for making healthy smoothies.

More Great Smoothie Recipes

There's so many ways to make delicious and healthy smoothies! For help, read my Ultimate Guide to Making Healthy Smoothies packed with ideas for you, with a printable cheatsheet!

⭐️Did you Make This?

If you make this recipe, 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.

Originally published August 3, 2015, since updated and refined.

📖 Recipe

Hawaiian Green Smoothie | Afoodcentriclife.com

Green Detox Smoothie

Sally Cameron

The bright green color of this smoothie comes from superfood spirulina and spinach leaves. With almond and coconut milks, its a great way to start the day.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Beverage, Breakfast, smoothie

Cuisine American

Servings servings

Calories 262 kcal

Ingredients

▢ 8 ounces unsweetened almond milk or oat milk recipe here
▢ 2 ounces canned light coconut milk see note below.
▢ ½ cup frozen mango or pineapple
▢ 2 ounces fresh baby spinach leaves a big handful
▢ 1 teaspoon spirulina powder
▢ 1-2 scoops protein powder of choice

Instructions

Place all ingredients in a blender and blend until smooth.

Notes

Many smoothies are best consumed right away. I've discovered this one sits fine in the fridge until morning. Blend before bedtime, place in a jar with a lid, and grab on the way out the door. Shake well and consume while it's cold.

Options:

A little fresh grated ginger.
A ½ teaspoon of vanilla extract (or more).
For other milks try cashew milk, coconut milk, oat milk, pumpkin seed milk, hemp seed milk. Flavor will vary with milk chosen.

Coconut Milk Note

I use canned coconut milk in this recipe for the rich creaminess, either lite or full fat. If you are looking to reduce fat, use regular coconut milk. You can make it to whatever dilution you prefer with this 1-minute coconut milk recipe

Nutrition

Calories: 262kcalCarbohydrates: 19gProtein: 30gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 464mgPotassium: 537mgFiber: 3gSugar: 11gVitamin A: 5462IUVitamin C: 56mgCalcium: 441mgIron: 5mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Fruit Kabobs Made with Melon

09/05/2015 by Sally Cameron 5 Comments

With a wide variety of melons at the market, you know it's summertime. Their juicy sweetness is refreshing in hot weather. These colorful fruit kabobs made with different melons and mint leaves are easy to make. Serve with yogurt dip for your summer weekend barbecue.

Summer Fruit Kabobs

A few weekends ago, these simple mint and melon kabobs were a hit at a baby shower I catered. Scooping the melon into bite sized balls and skewering them on bamboo picks made them eye catching as well as easy to eat. No messy fingers or juice running down your chin.

Melon kabobs are an easy, healthy dessert or as part of an appetizer spread. They even work great for an afternoon snack or lunchbox treat.

For a fruit kabobs dip, I whipped together plain Greek yogurt with lime juice, honey and vanilla. It made them just a bit more tasty and special, but it's optional.

How to Choose Melons

Watermelons, Tuscans, Honeydews, Cantaloupes, Charantais, Casabas, Canaries, Persians and Muskmelons. Melons come in many varieties and colors. Ask the produce person what is best at the time. I chose a mini seedless watermelon (red), a mini honeydew (green) and a Tuscan (orange) melons for the color and flavor. The produce guy said the Tuscan melons were better than the cantaloupes at the time, so that is what I chose.

But What About the Sugar?

Some people steer clear of melons because they are naturally high in sugar. And while most melons rank medium to high on the glycemic index, many of them have a low or favorable glycemic load.

The glycemic index measure how quickly the carbs (sugars) are digested and get into the bloodstream. The glycemic load takes into consideration not only the glycemic index but the impact on the body. And that is good news, because melons contain many important nutrients. Nearly all fruits and vegetables are acceptable on a low-glycemic (low sugar, low carb) diet.

The Cool Tool for Perfect Melon Balls

With a small scooper (called a disher) you can make just the right size melon balls. This is one tool I have in 5 sizes. They are so handy for making perfect scoops, balls, and for portioning. I used a #60 for these melons balls. Follow the link to Amazon to see the sizes. The #60 is about 1 ¼" in diameter. The higher the number, the smaller the scoop. What size skewers for fruit kabobs? I use a 4" bamboo wood picks bamboo size.

Note on quantity - Using half of each melon, the yield was 10 kabobs, enough for 5 people at 2 kabobs each. The yield depends on the size of the melons. If you use the whole melon, you should get approximately 20-24 kabobs. You will need two mint leaves per kabob.

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Summer Watermelon Goat Cheese Appetizer

07/30/2020 by Sally Cameron 18 Comments

With summer heat in full swing and watermelons at the market I thought I'd update a reader favorite summer appetizer recipe. No cooking involved! Watermelon is the essential summer refresher and here it teams up with creamy goat cheese and crisp cucumber. It's perfect for any summer gathering and an unexpectedly delicious combination. Try this cool, refreshing watermelon goat cheese appetizer.

Choosing Watermelons

When choosing watermelons, I choose the small Dulcinea mini watermelons. They are always sweet and seedless with gorgeous ruby flesh and a thin rind. I bought another mini type and was disappointed in the flavor, plus it had a very thick rind and not as much usable flesh inside. Get the best you can find.

Tips and Tools

First, cut 1″-1 ½" thick slices of watermelon. Then using a 1 ¼″-1 ½″ round cookie cutter ( about 1 ¼″ high), cut circles out of the melon, or cut squares. Make the pieces big enough so you can hollow a bit out to pipe (or spoon) in the cheese.

With a melon baller tool, hollow out a little half round to pipe in the goat cheese. With a piping bag or plastic zip bag and a star tip, you can make them look fancy. To make the goat cheese more pipe-able, I whisked it in a small bowl with a little milk to make it creamy. If you don't have the tools, not to worry. They will still taste good.

What this is really about is combining these great flavors. You can spoon a little of the goat cheese into or onto the watermelon. Garnish with cucumber. A squeeze of lime over the top finished things off.

What To Do With Leftover Watermelon: Make Juice!

With any leftover watermelon, make watermelon juice. Puree your scraps in a blender to liquefy, then pour through a fine strainer. You'll be left with refreshing watermelon juice, which we enjoyed all weekend after shooting this post. Adding fresh lime juice tastes great too. To lighten it up, combine with sparkling water. For another watermelon juice recipe read this.

And here's another terrific summer recipe using watermelon, my minty melon kabobs.

Where This Idea Came From

We were in Austin, Texas, for a food blogging conference. During a session break the hotel served this easy little appetizer. I'd never thought of pairing goat cheese with watermelon and it was a fantastic combination. The hotel served them in a square shape. If you have a small square cookie cutter, that would work. If you don't have cookie cutters, just cut neat squares as best as you can. I decided to go round with my version of the recipe.

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watermelon goat cheese appetizer | AFoodCentricLife.com

Watermelon and Goat Cheese Appetizer

Sally Cameron

Watermelon and goat cheese make a refreshing summer appetizer. No cooking required! You will need a small melon baller tool to make this pretty. Don't have one? Skip the scopp and pipe the goat cheese on top. It's really the terrific combination of simple flavors and fresh ingredients that you are after.

4.09 from 23 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 0

Total Time 30

Course Appetizer

Cuisine American

Servings

Calories 85 kcal

Equipment

▢
Round or square cookie cutter 1 ¼" - 1 ½"
▢
melon baller tool
▢
Piping bag and star tip (optional) or use a small spoon

Ingredients

▢ 1 mini seedless watermelon Dulcinea preferably
▢ 6-8 ounces goat cheese
▢ 2 tablespoons milk or more to make creamy
▢ 1 Persian cucumber
▢ 2-3 limes

Instructions

Wash watermelons well. Cut a thin slice off one side to give you a flat surface. Roll melon to flat side (which provides stability for cutting the melon) and cut 1″ wide pieces of watermelon. Lay pieces flat and using a 1 ¼″-1 ½″ round or square cookie cutter, cut pieces of melon.
With the small end of a melon baller tool, cut little half rounds out of the center of the piece. Whip goat cheese and milk together until creamy. The amount you use will depend on your goat cheese. Place the cheese into a piping bag fitted with a star tip and pipe into the indentations. Garnish with a little slice of cucumber. Place on a flat plate, squeeze lime juice over the top and serve.

Nutrition

Calories: 85kcalCarbohydrates: 3gProtein: 6gFat: 6gSaturated Fat: 4gCholesterol: 13mgSodium: 106mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 314IUVitamin C: 7mgCalcium: 50mgIron: 1mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Avocado Quinoa Salad

05/26/2013 by Sally Cameron Leave a Comment

With spinach, cucumber, lime, and cilantro, this avocado quinoa salad should be called the "green-wah" salad. Between the avocado and the spinach dressing, it's really green! Golden corn kernels and red onion give the salad a bit of a color break. Color aside, it tastes great and is healthy. With quinoa as the base, it's gluten-free, high in protein, and delicious! Great for meal preppers and for lunches.

Shopping at a favorite health-food market my tummy was rumbling, so I headed to the fresh deli section to grab a quick snack. They make this great green quinoa salad. The first time I ate it I gobbled the cup down sitting in my car. The second time, I thought, I've got to make this at home. The third time, they ran out, so I took a photo of the ingredient list and came up with my own recipe.

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Why You'll Like This

It's healthy and high in protein.
Tastes terrific.
Easily made ahead.
Simple, limited ingredients.

For another terrific recipe with quinoa, try this lentil quinoa salad with lemon vinaigrette.

Recipe Ingredients

Quinoa Salad

Quinoa: The tri-color quinoa gives it more color but use the all white if preferred.
Corn: Frozen, thawed organic corn kernels or fresh corn cobs cooked and sliced off
Red onion: For color, flavor, and a little zing.
Avocado: Be sure it's ripe or let it sit on the counter for a few days.
Cucumber: Buy little sweet Persian or mini cucumbers or an English cucumber.

Spinach Dressing

Spinach: Fresh spinach, buy the bagged or boxed baby spinach.
Oil: Extra virgin olive oil or avocado oil.
Lime: Both the zest and juice for some zing in the dressing. It's the acid instead of vinegar.
Garlic: Fresh cloves for the best flavor.
Herbs: Cilantro leaves add flavor, but use Italian parsley if you don't like cilantro.

Recipe Instructions

Making the salad in a glass bowl on cutting board.

Step 1: Rinse quinoa well in cold water to remove the natural bitter coating called saponin. Bring a pot of water to a boil and cook quinoa according to the package directions. Rinse and cool by spreading it out on a rimmed baking sheet . While it's cooling, chop the onion and cucumbers, and herb prep and make the spinach dressing.

Step 2: If using fresh corn, bring a pot of water to a boil, add salt, and cook corn 3-4 minutes, then slice kernels off the cob. If using frozen, thaw and cook according to the package directions.

Step 3: Peel, seed, and dice the avocado just before adding it to the salad to mix.

Step 4: For the dressing, place 1 giant handful of washed baby spinach leaves into a blender. Add a little water, lime juice, olive oil, garlic and puree. Toss the cooled quinoa with the spinach dressing and the rest of the ingredients.

Serving Suggestions

Enjoy this salad chilled for lunch or a snack. It also works beautifully as the base for grilled chicken, fish or as a side to burgers. Cool salad recipes are nice to have in your recipe box as we head into warmer weather. Salads like this also pack easily for a picnic.

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Grilled Corn on the Cob with Garlic Herb Butter

07/28/2023 by Sally Cameron 5 Comments

Have you ever made grilled corn on the cob? It's the unmistakable taste of summer-sweet, lightly charred, and incredibly juicy. Bite into golden kernels with a soft crunch and a burst of fresh corn flavor. If you've never tried it, I'll show you how to grill corn on the cob so it turns out perfectly every time. Finish it with garlic herb butter and plenty of napkins-this easy recipe is guaranteed to become a summer staple.

A pewter platter of golden grilled corn with herb butter.

While boiling corn is classic, grilling corn on the cob takes it to another level. Some recipes wrap the corn in foil or grill it in the husk, but I prefer placing the ears directly on hot grill grates. It's simple, less messy, and gives the kernels a little char for the best grilled corn flavor. And when smeared with that garlic herb butter? Heavenly.

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Why You'll Like Grilled Corn on the Cob

Super easy - Fresh corn goes straight on the grill grates, no foil or husks needed.
Sweet, smoky flavor - Grilling caramelizes the corn's natural sugars, boosts its sweetness, and adds a little smoky char.
Garlic herb butter - The easy compound butter is terrific on corn and works with other dishes too. Simple melted butter works if you want to keep it basic.
Any grill works - Make it on a gas grill, charcoal grill, or pellet grill.

Make a few extra ears of grilled corn on the cob, slice the corn kernels off the corn cobs, and make this terrific tomato, green bean, and corn salad

Ingredients You'll Need

Really all you need it fresh corn on the cob and a little olive oil, but the garlic herb butter so delicious! Summer is peak season for fresh corn, a great time to make grilled sweet corn.

Ingredients for grilled corn on the cob.

Corn on the cob - Buy the freshest corn possible. Use pre-shucked corn for ease, or buy ears in the husk and clean them yourself.
Oil - Use a little olive oil or avocado oil to lightly brush the corn before grilling.
Butter - Use unsalted butter for the garlic herb butter, or salted butter and skip the added salt. Good butter really shines here. Plain melted butter works too.
Herbs - Fresh herbs are best, but dried herbs work in a pinch. Try parsley, cilantro, chives, thyme, rosemary, or your favorite combination.
Garlic - Use fresh garlic or granulated garlic. If using fresh, grate it finely with a microplane so it blends smoothly into the butter.

For measurements and seasoning please see the recipe card.

Chef's Tip - How to Buy Fresh Corn:
Choose ears that feel firm and slightly damp, with bright green husks wrapped tightly around the corn. The silks can be a little brown at the top, but avoid corn with black, dry, or shriveled silks. Store corn wrapped in a plastic produce bag in the crisper drawer and use within 2-3 days. As corn ages, its natural sugars turn to starch, so it becomes less sweet. For the best flavor, grill it as soon as you can.

Substitutions and Variations

Add cheese - Sprinkle hot grilled corn with finely grated Parmesan cheese or cotija.
Mexican street corn style - Brush with a little mayo or crema, then add cotija, chili powder or Tajín, lime juice, and cilantro.
Spiced herb butter - Add cumin, coriander, smoked paprika, or lime zest to the garlic herb butter.
Dry rub finish - Sprinkle grilled corn with your favorite multipurpose dry rub for extra flavor, or simply smoked paprika.

How to Grill Corn on the Cob

First, shuck your corn on the cob and brush off the silk. A soft toothbrush works great. You know, the extra ones you end up with from the dentist. Yep, those. Be sure the grill grates are clean and ready to go.

Ingredients for garlic herb butter in a glass bowl. — **Step 1: Make herb and garlic butter. Add soft butter, salt, garlic powder and herbs to a bowl.**

A bowl of creamy yellow garlic herb butter. — **Step 2: Mix smooth to create the garlic herb butter with a fork or flexible spatula.**

A tray with tongs, pastry brush, olive oil and the shucked corn cobs for grilling. — **Step 3: Put your grill set up together, get ready to make corn on the cob on the grill. Brush the corn on the cob with olive oil**. **Pure olive oil spray works too.**

Four golden ears of corn on the cob on the grill. — Step 4: Grill corn on the cob on a medium-hot grill for about 15-20 minutes, turning occasionally, until lightly charred and tender. Remove the corn to the tray and brush with the garlic herb butter. Timing will depend on your grill and the heat setting.

Serving Suggestions

Grilled corn on the cob is the perfect summer side for chicken, seafood, and steak.

For a Mexican street corn variation (elote), brush hot corn with a mix of sour cream and mayo, then sprinkle with cheese and chili powder or taco seasoning. Finish with a squeeze of fresh lime juice and chopped cilantro. Cotija cheese is traditional, but Parmesan is a good substitute.

Closeup of grilled corn on the cob with herb butter.

Chef's Note: Is corn a vegetable or grain? Essentially it's a large grass, so corn is a grain. Ask a botanist and they'll tell you it is a fruit like tomatoes and zucchini. In your dietary choices, think of corn as you would rice or pasta. Corn contains B vitamins and essential minerals, including zinc, magnesium, copper, iron and manganese. Each cob provides almost 3 grams each of fiber and protein.

Recipe FAQs

Is it better to grill corn in foil or not?

It's personal preference, but I prefer grilling corn directly on the grates. Direct heat gives the corn a little char and caramelization. Foil works too, but the corn steams more than grills.

Do you grill corn with lid open or closed?

Grill corn with the lid closed, turning the cobs every few minutes so they cook evenly and get lightly charred.

Can you grill pre-shucked corn?

Absolutely. Pre-shucked corn saves time and mess, though it usually costs more. To prep ahead, shuck the corn, wrap it well, and refrigerate until close to grilling time.

Do I need to soak corn before grilling?

No. Soaking is usually for grilling in the husk. For direct grilling, just peel and go.

Try These Summer Salads With Corn

What else to do with fresh summer corn? Make dairy-free creamy corn chowder. Grill extra corn and use it in the corn succotash, recipe link below.

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If you make grilled corn on the cob, 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

Teriyaki Chicken Thighs Recipe

05/20/2023 by Sally Cameron 2 Comments

Ditch the takeout-these easy baked teriyaki chicken thighs are full of flavor and simple enough for a weeknight. The homemade teriyaki sauce comes together in minutes with just a few pantry ingredients. Marinate, bake, then brush with more sauce for that glossy, caramelized finish. Serve with rice and quick-sautéed veggies, or keep it cool with a crunchy salad. Need it gluten-free? Just swap in tamari for soy sauce or soy-free tamari for no soy. In a hurry? Use bottled teriyaki.

A platter of sliced teriyaki chicken thighs with vegetables.

In Japan, traditional teriyaki sauce is light and simple-typically made with just soy sauce, mirin, and sugar. In contrast, Western-style teriyaki tends to be thicker and more robust, often flavored with garlic, ginger, and other aromatics. While a thinner sauce works well as a quick marinade, the thicker version shines for marinating, glazing, basting, and dipping-especially with these teriyaki chicken thighs.

Why You'll Love Teriyaki Chicken Thighs

Homemade beats takeout. It's fresher, cleaner, and full of flavor.
Family-friendly favorite. Easy enough for weeknights, loved by all ages.
A balanced meal. Just add rice and veggies for a complete dinner.
Naturally gluten-free. Use tamari instead of soy sauce for a GF teriyaki sauce.

For another Asian-inspired sauce recipe, try this homemade gluten-free Hoisin sauce.

Ingredients You'll Need

In a hurry, use your favorite bottled teriyaki and skip the homemade teriyaki ingredients.

Chicken Thighs

Chicken: For moist, rich flavor and tender chicken thighs, choose boneless chicken thighs (no-skin). If you think you only like chicken breast, this teriyaki chicken recipe will change your mind.
Green onions: Slice diagonally and use as a garnish (optional).

Teriyaki Sauce and Marinade Recipe

Soy sauce: For gluten-free teriyaki sauce use low sodium tamari (wheat-free soy sauce). Use 25% less sodium or 50% less sodium style tamari.
Mirin: A low-alcohol, syrupy Japanese cooking wine made from fermented rice. It has a subtle sweet flavor that gives teriyaki chicken thighs their glossy appearance and delicious flavor. It's essential in Japanese cooking and for making the best teriyaki chicken thighs.
Sugar: Use golden brown sugar (or white sugar) or monk fruit blend.
Ginger: A mainstay spice in Japanese cooking. Use a knob of fresh ginger, peel and zest it, or chop finely. I find these little y-peelers make it easy to peel.
Garlic: Use fresh and chop fine or zest with a microplane.
Sake: Japanese rice wine. Find inexpensive small bottles of dry sake at the market.

Please see the recipe card for measurements and full recipe.

Chef's Tip: Real mirin makes wonderful teriyaki sauce. What you find in many markets is a low quality brand that's not really mirin. It's label says "aji-mirin", meaning it tastes like mirin, but made with glucose syrup and corn syrup - so it's fake. It's like comparing real maple syrup to the brown fake maple-flavored corn syrup; really no comparison. I use this brand with high quality ingredients. Find it at better markets, Asian grocers and online.

Substitutions and Variations

If you can't get real mirin, here are several substitutions to try. Although the flavor will be a little different than using real mirin. I've made it many ways. For other possible swaps, read this article on substitutions for mirin.

Mirin substitute 1: sake (Japanese rice wine) plus sugar or honey. For a quarter cup of mirin try the same amount of sake plus 1 tablespoon of sugar, monk fruit blend, or honey.
Mirin substitute 2: unseasoned rice vinegar. Rice vinegar is more acidic than mirin, so you'll need to compensate by adding sweetness with sugar, monk fruit or honey.
For sesame teriyaki, add toasted sesame oil for a nice flavor boost and sprinkle with sesame seeds to serve.
For honey teriyaki, either replace the brown sugar with a mild honey, or add honey for a sweeter teriyaki.
If you prefer white meat, use boneless, skinless chicken breasts. For best results, gently pound them to a more even thickness before marinating and baking. They will cook more quickly than chicken thighs, so watch your cook time. The internal temperature should reach 160°F-165°F. Trust me. Try dark meat chicken. This recipe will change your mind.
No Soy - If you need both Gf and soy-free sauce, use San-J No Soy Tamari. It tastes terrific.

Prefer grilled teriyaki chicken? Cut the thighs into large chunks, skewer and grill. They come out great. If you like to grill chicken, try these grilled chicken breasts with lemon mint marinade.

How to Make Teriyaki Chicken Thighs

Make the teriyaki sauce first (and cool), then add the chicken thighs to a resealable plastic bag or flat baking dish and marinate for an hour or up to overnight.

Note - you can make your teriyaki sauce the day ahead to save time.

Making teriyaki sauce in a small pan on the stovetop.

Add teriyaki sauce ingredients to a small saucepan (2 quart), bring to a simmer. Make a slurry in a small bowl with cold water (cornstarch or arrowroot starch mixed with water).

Teriyaki sauce at a simmer for thickening the sauce.

Add the slurry to thicken the teriyaki, whisking until smooth. Cook 1-2 minutes to get rid of the raw starch taste.

Thickened teriyaki sauce in a small pan on the stove before straining.

The thickened teriyaki sauce.

Straining the sauce into a glass measuring cup for a smooth sauce.

Strain sauce for smooth teriyaki.

Finished teriyaki sauce cooling in an ice bath before using.

To use right away, chill in an ice bath till cool.

Golden brown finished sauce pouring off a spoon into a container.

The finish teriyaki sauce.

Deep brown finished homemade teriyaki sauce being poured into a jar for storage.

Step 5: Marinate the chicken thighs in a single layer in a casserole dish or in a ziploc bag, 1 hour on the counter top at room temperature, or up to overnight in the refrigerator.

Marinating boneless skinless chicken thighs in teriyaki sauce in a casserole dish.

Step 6: Lay out the marinated teriyaki chicken thighs on an aluminum foil lined flat rimmed baking sheet, top side up.

Baking marinated chicken thighs on a foil covered baking sheet.

Step 7: Bake the chicken about 12 minutes, then broil at the end to finish baking and for more color.

Baked teriyaki chicken on a foil-lined baking sheet, ready to slice.

Step 8: To serve teriyaki chicken thighs, slice the meat into thin strips and drizzle with more homemade teriyaki sauce for extra flavor and beautiful color.

Slicing golden baked chicken thighs on a black cutting board with a chef's knife.

Chef's Note: Why make homemade teriyaki sauce? Bottled sauces (and take out) is usually filled with unhealthy ingredients such as corn syrup, high fructose corn syrup, higher sodium and sugar, MSG, GMO ingredients and preservatives. This recipe is so fast and easy, and you control the ingredients.

Closeup of golden teriyaki chicken with a glass of teriyaki sauce on the side.

Serving Suggestions

Serve teriyaki chicken thighs over white or brown rice with a side of vegetables. Steamed broccoli, broccolini, snap peas, zucchini, asparagus, or carrots all pair beautifully. For something quick, try my simple 2-minute broccolini, or go seasonal with these mixed summer vegetables. Don't forget extra teriyaki sauce on the side for dipping or drizzling.

Storage Tips

Homemade teriyaki sauce will keep in the refrigerator for about 2 weeks, thanks to the sugar and salt. Store it in a sealed jar or container. While some say it freezes well, I haven't personally tested that-luckily, it's so quick to make, you can always whip up a fresh batch as needed.

Recipe FAQs

Do chicken thighs get more tender?

Yes, dark meat chicken thighs get more tender with cooking, whereas leaner chicken breasts can dry out. Thighs stay juicy and moist. If you think you don't like dark meat, try them. You might change your mind.

What makes teriyaki sauce thicker?

Teriyaki sauce is thicker when cooked with a starch such as cornstarch or arrowroot starch. It takes a very small amount. Starch is mixed with water until smooth, called a slurry, then added to the simmering teriyaki sauce and briefly cooked to thicken. Another way to thicken is to reduce the sauce with cooking, but using a slurry is faster and preserve the volume.

What's the difference between teriyaki marinade and teriyaki sauce?

Teriyaki marinade is usually a thinner sauce used only to marinate, for example, chicken or steak. Teriyaki sauce is thicker, usable for not only marinating, but basting, glazing as as a dipping sauce. Teriyaki sauce is thickened, either with use of a starch or through reduction, whereas marinade is generally not.

More Terrific Chicken Recipes

For another delicious chicken recipe using thighs try my Braised Italian Chicken Thighs.

⭐️Did You Make This Recipe?

If you make these teriyaki chicken thighs, 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

Mango Mocktail Margarita (no alcohol)

06/05/2017 by Sally Cameron Leave a Comment

Don't drink alcohol but want a festive, refreshing margarita mocktail? Try my mango non-alcoholic margarita recipe with a tangy secret ingredient. Blend up a batch and enjoy. Great for entertaining, guests that prefer not to imbibe, and kids!

Mango mocktail margarita in a stemmed glass with lime.

Many people don't drink alcohol today. It may be for religious or spiritual reasons, for health reasons such as pregnancy or medication complications. It might be due to following a paleo or other diet. And it might be they just don't like the taste, not to mention, the effects of alcohol. Frankly, it's a healthy choice.

But that doesn't mean you don't want to enjoy drinking something tasty and festive. Non-alcoholic drinks called mocktails or virgin cocktails are the answer.

What's in A Traditional Margarita?

Besides tequila, traditional margarita recipes use something called sweet and sour mix. The base of this mix is simple syrup, a combination of half water and half refined white sugar boiled down to a sweet syrup. Citrus juice is then added to to make the sweet and sour mix. Whether you buy it or make it, it's loaded with sugar. But without any sweetener, this virgin margarita is pretty tart.

Alternative Sweeteners

So what to use to sweeten it up a bit? Raw agave syrup works well, as agave syrup comes from the agave plant, where tequila is distilled from. A no-sugar option is lemon and orange Sweet Drops by Sweet Leaf. You can use the drops and agave to sweeten to your taste preferences and make the virgin margarita as sweet or as tart as you like. Another no-sugar alternative to simple syrup is this, ready made. A true sugar-free syrup.

Tropical Flavors: Lime, Lemon, Orange and Mango

Citrus is important for a good margarita. Start with limes. I use whole peeled limes to give the margarita more texture and substance than just lime juice. They way to peel them is using a chef-y term called supreming.

Slice a thin piece off the top and bottom of the lime. Sit the lime flat on a cutting board. With a sharp knife, follow the curve of the lime, slicing off strips of peel until all peel is removed. See the video below for a quick tutorial. You can do them ahead of time if needed.

A few frozen mango cubes gives this margarita more flavor and texture, and they are easy to keep in the freezer.

Video: how to supreme (peel) a lime.

Complete the Mocktail

Squeeze fresh lemon and orange juice, add ice cubes, the frozen mango, a cup of sparkling Pellegrino water, and that tangy secret ingredient? Apple cider vinegar. And don't forget your peeled whole limes. Blend away until frothy and enjoy!

📖 Recipe

Strawberry Yogurt Smoothie with Banana

07/07/2017 by Sally Cameron Leave a Comment

Red ripe strawberries and banana plus tangy yogurt make delicious partners in this strawberry yogurt smoothie. A quick breakfast and great way start your day, refuel after a workout, or perfect as an after school snack. Use fresh strawberries or frozen strawberries for year round smoothies adding your favorite yogurt. Takes just a minute to blend and enjoy!

A glass of strawberry banana yogurt smoothie topped with a fresh red strawberry.

Strawberry and banana is a classic smoothie combination. Here, I've added yogurt to give it creamy texture and a healthy amount of protein. It's one of the most popular smoothie combinations and highly customizable to meet your nutritional needs. If you've never tried a strawberry yogurt smoothie, it's a great one to add to your smoothie recipe file.

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Why You'll Like This Recipe

Simple ingredients are easy to keep on hand.
Use fresh fruit or frozen fruit and plain yogurt.
Easy to customize for a healthy breakfast.
A nice twist on a classic strawberry banana smoothie recipe.

Another great breakfast option is this overnight oats with chia seeds. Top them with strawberries and bananas!

Smoothie Ingredients

Strawberries, banana, milk, and yogurt on the counter for a smoothie.

Milk: Dairy milk or non-dairy milk, there are so many options. Use your favorite milk.
Strawberries: For a frosty smoothie, use frozen strawberries. Easy to always have on hand in the freezer. When in season, fresh ripe strawberries work too but the smoothie may be a little more fluid.
Banana: Use either fresh banana or frozen banana. You can slice and freeze your own in chunks. To minimize sugar, use a greenish banana (or use less) versus a ripe banana.
Yogurt: Greek yogurt gives you higher protein per serving than regular yogurt. Plain Greek yogurt is the best option as the flavored ones (even vanilla yogurt) have a lot of added sugar you don't need. Be sure to check the labels before buying. If you want vanilla, add your own. Note below.

Please see the recipe card for measurements and quantities.

Here's another delicious smoothie recipe (I've been drinking for 25 years), my creamy raspberry smoothie.

Chef's tip: What's the best milk for smoothies? The one that works best for you that you enjoy. Try homemade almond milk, oat milk, quick homemade hemp milk, homemade coconut milk, or even cashew milk. If you prefer, use whole milk or low fat (dairy) .

Smoothie Options and Variations

Add ground flaxseed: Flaxseed adds high quality fat and fiber to smoothies. I grind mine fresh in a little inexpensive spice grinder, or buy it already ground. Start with a tablespoon.
Add chia seeds for a thicker smoothie, start with a teaspoon or two.
Sweetener: Try berry flavored stevia drops or a monk fruit simple syrup to keep sugar down. Honey is another easy option to add natural sweetness. Use either a mild raw honey or a no-sugar honey like this (it's what I use).
For high protein: Use more yogurt, or add a half scoop of protein powder of choice.
For a vegan smoothie: Use a plant-based yogurt, but as vegan yogurts have little protein (they are mostly fat), you'll need to add a plant-based protein powder to get protein, or try adding hemp seeds. This is a non-dairy option too.
Vanilla: Vanilla adds nice flavor so try a little vanilla extract or vanilla paste if desired.

Chef's tip: Be sure to buy organic, as conventional strawberries have high levels of pesticide residue. Strawberries are always on the Dirty Dozen list and often the number one worst offender.

Recipe Instructions

Strawberry banana smoothie ingredients in a blender with milk. — **Step 1: Add your milk to the blender first, then add the fruit, yogurt, and any options if using.**

Beautiful pink strawberry smoothie with yogurt and bananas ready to drink. — **Step 2: Blend until smooth. Thickness will depend on your milk, yogurt, and whether fruit is fresh or frozen.**

Serving Suggestions

Smoothies are good right out of the blender but generally hold well if you need to make them ahead for a grab-and-go breakfast. Stir or shake if needed after it sits.

This strawberry yogurt smoothie is a meal for most people. If you want to serve it as part of a larger breakfast or as a snack, use it as two servings and serve it in smaller glasses. For younger kids, half a smoothie may be enough.

Need a little something else to go with it? Try these strawberry muffins made with fresh strawberries.

strawberry banana smoothie | AFoodCentricLife.com

Recipe FAQs

Are strawberry yogurt smoothies healthy?

It depends on how you make them. Strawberry yogurt smoothies can be healthy or sugar bombs unless you watch the ingredients. For a healthy smoothie, don't over-do the amount of fruit and choose plain unsweetened yogurt to reduce sugar. Another option, try a non-dairy milk. If you're using banana, use just half a banana and choose a greenish banana for less sugar. Green bananas are also a good source of something called resistant starch, which the friendly bacteria in your gut loves. If sweetening, use either monk fruit or stevia to keep the sugar down.

How can I make a vegan strawberry yogurt smoothie

For a vegan strawberry yogurt smoothie, use a vegan yogurt. Be aware that vegan yogurts are mostly fat (such as those made with coconut milk) and very little protein. To get your protein in, add a plant-based protein powder.

How can I make my smoothie sweeter or less sweet?

For a sweeter smoothie, add a little natural sweetener such as honey or maple syrup. To add sweetness without sugar, use monk fruit (powdered or simple syrup) or stevia (the flavored liquid drops are nice).

For a less sweet smoothie, evaluate your ingredients. Try less of sweet fruits, and if using banana, cut it down to half a banana and use a greenish banana because they have less sugar. If using yogurt, choose a plain, unsweetened yogurt and skip the flavored varieties which tend to have a lot of sugar added.

More Smoothie Recipes!

Have a smoothie lover in your house? Here's more new recipes to try. From berries and mango to avocado and chocolate. And if a green smoothie is your thing, try this tropical green detox smoothie. For a really creamy smoothie, try the green tea and avocado smoothie.

⭐️Did you Make This Recipe?

If you make this strawberry yogurt smoothie, 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

Strawberry Yogurt Smoothie

Sally Cameron

Use frozen strawberries for a frosty cool smoothie or fresh. For bananas, choose greenish bananas for less sugar. Greek yogurt provides more protein than regular.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Beverage, Breakfast, Snack

Cuisine American

Servings serving

Calories 248 kcal

Equipment

▢
blender

Ingredients

▢ 1 cup unsweetened almond milk or dairy milk or milk of choice
▢ 5 ounces plain unsweetened Greek yogurt or regular yogurt
▢ 4 ounces strawberries, fresh or frozen 4-5 whole strawberries
▢ ½ dropper full berry flavored stevia drops sub honey or monk fruit
▢ 1 small banana greenish ones have less sugar

Instructions

Add all ingredients to a high powered blender starting with the milk. Blend until smooth.

Notes

- To reduce sugar, use half of a small banana, and make it a greenish one, not a fully ripe one. That will reduce by about 6 grams of sugar.
- Add ground flaxseed: Flaxseed adds high quality fat and fiber to smoothies. I grind mine fresh in a little inexpensive spice grinder, or buy it already ground. Start with a tablespoon.

- Sweetener: A dropper full berry flavored stevia drops works great, or use a keto simply syrup to keep sugar down and add sweetness. Honey is another easy option. Use either a mild raw honey or a no-sugar honey like this (it's what I use).

- Protein powder: Protein powder is an option instead of yogurt for a no-dairy strawberry banana smoothie, or combine them to get the level of protein and creaminess you want.

- Vanilla: Vanilla adds nice flavor so try a little vanilla extract or vanilla paste if desired.

Nutrition

Calories: 248kcalCarbohydrates: 38gProtein: 18gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 7mgSodium: 378mgPotassium: 735mgFiber: 6gSugar: 23gVitamin A: 84IUVitamin C: 75mgCalcium: 481mgIron: 1mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Beet Juice Recipe

05/22/2018 by Sally Cameron 4 Comments

Juicing is one of the most powerful ways to boost your daily nutrition-and this beet juice recipe is a favorite in our kitchen. With vibrant color and bold, earthy-sweet flavor, it's a delicious way to support energy, skin health, and overall wellness. We make this blend every week, and once you try it, you just might do the same.

ruby root beet juice | afoodcentriclife.com

This intensely-colored juice gets its deep red color from red beets and from betacyanin, the phytonutrient responsible for that color. This juicing recipe includes carrots, celery, ginger, lemon and tart Granny Smith apple, each with great health benefits, and not to mention it tastes great too!

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Why You'll Love This Recipe

Nutrient-packed - Loaded with antioxidants, vitamins, and minerals to support energy, detox, and glowing skin.
Fresh and flavorful - A balanced blend of earthy, sweet, and tangy ingredients.
Beautiful and easy - Naturally vibrant in color and simple to make at home with a juicer.

Beets are so good for you! Another way to enjoy them is this beautiful beet and feta salad.

Recipe Ingredients

For juicing, buy only organic produce for the lowest pesticide residues. You want your juices as healthy as possible. And be sure to wash your produce well. If organic is not available where you are, shop by the dirty dozen and clean fifteen list.

Celery - Hydrating and mineral-rich, celery helps reduce inflammation and supports digestion.
Carrots - Naturally sweet and full of beta-carotene, carrots promote eye and skin health.
Beet - Earthy and vibrant, beets are loaded with antioxidants and support circulation and detox.
Lemon - Adds bright flavor and vitamin C to boost immunity and balance the sweetness.
Green Apple - Tart and crisp, it adds a touch of natural sweetness without spiking sugar.
Ginger Root - Adds a subtle kick and is known for its anti-inflammatory and digestive benefits.

Substitutions & Variations

Swap the apple - Use a pear for a slightly milder sweetness, or a red apple if you prefer it sweeter overall.
No fresh ginger? - Add a pinch of ground ginger.
Milder beet flavor - Use just half a beet or add more carrot to soften the earthiness. Golden beets are also milder and slightly sweeter.
Spice it up - A dash of cayenne can boost metabolism and add a warming kick.
Make it smoother - Strain the juice after blending for a cleaner finish.
No juicer? - Blend everything with a little water, then strain through a fine mesh sieve or nut milk bag.

How to Make Beet Juice

Wash all of your produce well. No need to peel anything. Cut vegetables and fruit into bite-sized pieces for juicing with your specific juicer according to the manufacturer's directions. Process everything into beet juice.

Beet Juice Health Benefits

Beets are a powerful natural detoxifier, and that makes your liver happy because your liver is your main detox organ. Here are some powerful health benefits of beets and beet juice:

Beet juice assists in lowering blood pressure due to natural nitrate content, especially in raw beets.
Beets support the fight against cancer, support eye health and lower the risk for heart disease.
And if you are an athlete, studies suggest beets improve performance.

And those natural beet nitrates? They may improve mental and cognitive function by promoting the dilation of blood vessels and thus increasing blood flow to the brain. Read more about the huge health benefits of beets here. And if your urine or poop turn a bit pink or red, don't worry; that's natural. It's a harmless, temporary condition called beeturia.

More Juicing Recipes

Check out this post for more information the best healthy juice when juicing with vegetables.

Did You Make This Recipe?

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

📖 Recipe

Beet Juice Recipe

Sally Cameron

When buying produce for juicing, go organic. Variance in quantities is listed as it depends on the size of, for example, beets, which can be small or huge. Scrub or soak produce prior to juicing, but do not peel.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Drinks, Juices

Cuisine American

Servings Yield 1 quart

Calories 201 kcal

Equipment

▢
an electric juicer

Ingredients

Instructions

Chop produce into the appropriate size for your juicer, then juice according to the manufacturers directions. Strain if desired.

Notes

If your beets come with the beet greens attached, you can juice those as well, but the color may be a bit muddied because green and red mixed together make brown. Still full of nutrition.

Nutrition

Calories: 201kcalCarbohydrates: 48gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 365mgPotassium: 1611mgFiber: 14gSugar: 26gVitamin A: 41546IUVitamin C: 54mgCalcium: 175mgIron: 2mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Homemade Pumpkin Seed Milk (Dairy-free)

04/30/2019 by Sally Cameron 3 Comments

If you make homemade almond milk or homemade cashew milk, have you ever tried homemade pumpkin seed milk? It has a lovely pale green color, creamy texture and delicious taste. It's good for anyone needing an alternative milk (to dairy). Add this to your pumpkin seed recipes file.

Pale green pumpkin seed milk in a jar with a jar of seeds soaking in water.

Homemade Pumpkin Seed Milk (Dairy-free)

Loaded with nutrients (think zinc), pumpkin seeds are delicious sprinkled in salads, as garnish for soups, great in granola, and healthy to snack on. They are common in Mexican recipes, but made into milk? Yes, milk. Lovely plant-based milks.

While nut milks are great for smoothies and non-dairy needs, they are off the list for anyone with a nut allergies, including hemp seeds which are actually nuts. And if you have histamine intolerance (as I do), commonly used nuts like almonds and cashews can be problematic. The solution for me was switching to homemade pumpkin seed milk when my system is flaring up.

Pumpkin Seed Milk Nutrition

An 8-ounce serving of pumpkin seed milk provides 10.5 grams of plant-based protein, 18 grams of healthy fat, and just 6 grams of carbs.

Pumpkin seeds are considered excellent sources of potassium, magnesium, calcium and Omega-3 fatty acids and are good for heart, bone, and liver health. They are also high in protein with a 1 ounce serving providing 7 grams of plant-based protein and 12 grams of healthy fat (for all you keto and paleo followers). Besides making milk, snack on them raw and get 3 grams of fiber per ounce.

About Pumpkin Seeds: Standard and Heirloom

You'll find two kinds of pumpkin seeds when shopping. The standard flat, green oval seeds often labeled pepitas (their Spanish name), and and an heirloom variety originating from Austria called styrian. Because China is the world's largest grower of pumpkins, mostly you find pepitas.

Searching for American grown pumpkin seeds I found an organic, heirloom variety grown in Oregon. They are delicious! Grown from styrian seeds, I can't stop eating them straight out of the bag. They are the large, yellow and blackish-green seeds in the photos. Additionally they are unpasteurized, raw, and ideal for soaking and sprouting.

Either seeds will make delicious pumpkin seed milk. Be sure to buy raw pumpkin seed, not toasted or salted. Unlike the seeds from your Halloween pumpkin, these seeds are shelled.

Soaking pumpkin seeds overnight gets them ready. In the morning, strain soaking water, fill blender with fresh water and puree. I use a 4:1 ratio for the milk; 4 cups fresh filtered water to 1 cup of the soaked seeds. There is no need to strain the final milk.

Pumpkin Seed Milk Taste

Pumpkin seed milk does have a distinctive flavor as well as color. I add a little cinnamon and vanilla to my pumpkin milk based smoothies (with pumpkin protein!) for a delicious combination.

If you like pumpkin, try my creamy pumpkin pie smoothie, delicious all year round. And for another delicious non-dairy milk, try this hemp seed milk recipe.

Two different kinds of pumpkin seeds, green pepitas on the left and an heirloom variety on the right.

Histamine Notes

Pumpkin seed milk works if you have histamine intolerance (HIT). I've been using it instead of homemade almond milk in my morning smoothies while managing my histamine intolerance.

Pumpkin Protein!

Another pumpkin thing you can try that I use is pure pumpkin protein. It provides 20 grams of plant-based protein per serving. No nuts, no seeds or rice, whey or casein, or legumes, no fillers and organic. Whole30, hypoallergenic, keto & paleo.

📖 Recipe

Homemade Pumpkin Seed Milk

Sally Cameron

Pale green with a delicious nutty taste, pumpkin seed milk is great for people with nut allergies, those who follow paleo and keto diets, and for dairy-free needs. Try it in smoothies. It will last 3-4 days in the refrigerator. Buy raw, organic pumpkin seeds at health oriented markets and online.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2

Total Time 2

Course Breakfast

Cuisine American

Servings Yield 1 quart

Calories 89 kcal

Equipment

▢
blender

Ingredients

▢ 1 cup raw pumpkin seeds about 6 ounces
▢ 2 cups water to soak overnight
▢ 4 cups water to make milk

Instructions

Place seeds in a large jar and cover with 2 cups of filtered water. Cover and soak overnight.
To make milk, strain soaking water and discard, then puree soaked nuts with 4 cups of fresh filtered water until smooth, 30-60 seconds.

Notes

For Oregon-grown, heirloom, organic pumpkin seeds, follow this link.

Nutrition

Serving: 8ouncesCalories: 89kcalCarbohydrates: 2gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 19mgPotassium: 129mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 18mgIron: 1mg

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Easy Poached Chicken Breasts

06/01/2016 by Sally Cameron 2 Comments

Making poached chicken breasts is a simple, foolproof cooking method every home cook should know. It's the key to tender, juicy chicken perfect for quick weeknight meals, salads, and meal prep. If you've never tried poaching chicken, don't worry-it's incredibly easy! In under 20 minutes, you'll have perfectly cooked chicken, ready to shred, slice, or enjoy as-is. Let me show you how to master this essential technique with minimal effort and maximum flavor.

how to poach chicken breasts | AFoodCentricLife.com

Poaching is a gentle cooking method where food is submerged in barely simmering liquid, allowing it to cook slowly and retain moisture. The poaching liquid can be anything from flavored water to wine, broth, or other aromatic liquids, adding subtle flavor to the food. Whether served warm or cold, poaching chicken is a quick and efficient way to get dinner (or lunch) on the table when you're short on time.

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Why You'll Enjoy Poached Chicken Breasts

It's a basic cooking method everyone should learn.
It's super easy, great for meal prep.
Use poached chicken in many ways.
Takes 20 minutes!

Ingredients You'll Need

Chicken: Boneless skinless chicken breasts.
Celery: To flavor the poaching broth.
Garlic: To flavor the poaching broth
Aromatics: I like to use both onion and leek but just onion is fine. Shallot works too.
Lemon: For acidity and flavor.
Wine: White wine, optional.
Herbs: Dried or fresh bay leaves and fresh thyme sprigs.

For measurements, salt, and pepper please see the recipe card.

Substitutions and Variations

Vary the poaching liquid by adding more wine, or using a dry white vermouth, or a combination of chicken broth or vegetable broth.
Vary fresh the herbs.

How to Poach Chicken Breasts

Many recipes tell you to start by bringing the water to a boil, then adding the food and turning the heat down to poach. I start my chicken breasts in cold water and bring the pot up to temperature because the chicken stays more tender.

Step 1: Trim boneless, skinless chicken breasts of any fat. Place chicken breasts in a pot or pan just large enough to hold them in a single layer. Cover with water by an inch or two, just enough so that the chicken will be totally submerged.

Step 2: Bring the water and chicken up to a simmer (just below boiling) over medium heat then turn the heat down to low. Skim any grayish foam that develops, then add your aromatics. Poach chicken breasts until they reach 165°F internally, then remove them from the pan. Use a digital thermometer to test them.

Step 3: Remove the chicken from the pot when done. Discard the poaching liquid and vegetables. Serve warm, or cool completely then refrigerate or freeze.

Temperature and Timing for Poached Chicken Breasts

Target water temperature for poaching is between 160°F - 180°F.
Timing for poaching chicken breasts depends on the size of your chicken breasts and water temperature. When I cooked the chicken for these photos, the breasts were huge. Two chicken breasts were almost 1 ½ pounds, enough to serve 4 people. For reference, they poached in approximately 16-18 minutes.

Serving Suggestions

How do I use poached chicken? Glad you asked. Here ideas

Cut poached chicken into small cubes and use for chicken salads, like my creamy curried chicken salad with cashews and red grapes.
Use it sliced over a Chinese chicken salad with creamy ginger dressing.
Dice it and use it in this Caesar pasta salad.
Chop it and make my 1 minute chicken salad with a little mayo and Dijon mustard.
Use poached chicken in casseroles, with pasta, in soups and sandwiches.

Chef's note: A pound of boneless, skinless chicken breasts after poaching yields 12 ounces of cooked poached chicken. Just beware if you are cooking them for a specific recipe and need a certain amount.

Storage

Poached chicken breasts last for 3-4 days in the refrigerator in an airtight container, so make them on a Sunday afternoon and enjoy them through the week in a variety of ways.

If freezing, cooked chicken tastes best if kept frozen up to 4 months. Be sure to label and date the container.

Recipe FAQs

Can I poach frozen chicken breasts?

You'll get the best results if you thaw the chicken completely first, then poach. For safe thawing, place in the refrigerator overnight. To quick thaw, submerse chicken package in cold water in the sink, changing the water every 30 minutes, until totally thawed, then poach.

How can I tell when the chicken is done?

Cooked chicken should reach 165°F to be safe. Be sure to use a digital kitchen thermometer to measure the chicken internally, inserting the probe into the thicken part of the chicken breast.

How do I keep the chicken from drying out?

Keep the poaching liquid at a gentle simmer and don't boil to keep the poached chicken breasts moist and tender. Also, don't over cook. The target temperature is 165°F. They cook pretty quickly.

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📖 Recipe

Fennel Orange Salad with Orange Vinaigrette

01/19/2016 by Sally Cameron 5 Comments

Crisp fennel, sweet juicy oranges, tart pomegranate seeds, creamy avocado, and peppery arugula come together in this refreshing fennel orange salad. Tossed with a bright citrus vinaigrette, it's a fresh, flavorful way to enjoy seasonal produce from winter into spring.

A refreshing winter salad with shaved fennel, fresh orange, pomegranate, and avocado on a plate.

If you're not acquainted with fennel, it's time to meet one of my favorite vegetables! With its crisp texture and mild, sweet anise flavor, fennel is really versatile. The pale green-white bulb is topped with celery-like stalks and feathery fronds. Fennel shines raw in salads for a refreshing crunch or cooked until tender in soups and sides. Wondering if you can eat it raw? Absolutely-it's delicious!

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Why You'll Like This Recipe

It's a delicious winter and cold weather salad.
Great combination of flavors.
Easy homemade orange vinaigrette.
If you don't like arugula, swap for another salad green.

Recipe Ingredients

Fennel Salad

Fennel: Buy a medium fennel bulb, save feathery fronds for garnish.
Orange: Gets what looks best, a cara cara, valencia, or navel orange.
Avocado: For a buttery, creamy addition. Be sure it's ripe.
Lettuce greens: Baby arugula adds a nice peppery flavor.
Pomegranate seeds: For their beautiful ruby color and sweet-tart flavor.

Orange Vinaigrette

Oil: Choose extra virgin olive oil or avocado oil.
Orange: You need the juice, instead of vinegar.
Garlic: Just a small clove for some punch.
Dijon: A little mustard emulsifies the dressing and adds flavor.

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

Substitutions and Variations

Make a champagne vinaigrette, using champagne vinegar instead of the orange juice.
If you're not a fan of arugula, try red lettuce, butter lettuce, or mixed baby greens.
Substitute other citrus such as grapefruit, blood oranges, or mandarin oranges for extra color and flavor.

Recipe Instructions

Step 1: Wash the salad greens.
Step 2: Slice the fennel (see help below if you're not sure how).
Step 3: Peel the orange and slice crosswise into rounds then segments.
Step 4: Peel and slice or dice the avocado.
Step 5: Shake the vinaigrette ingredients together in a jar or whisk until smooth in a small bowl.

To assemble the fennel orange salad, add the greens to a large bowl and toss with a little of the orange vinaigrette. Scatter the rest of the ingredients over the salad. Add the pomegranate seeds. Serve extra dressing on the side.

How to Cut Up Fennel

Chopping the top stalks off of a fennel bulb on a dark brown walnut cutting board.

If you've never cut up a fennel bulb, here's how. Chop the top stalks off of the fennel, flush with the top of the bulb. Save a little of the feathery fronds for garnish. Discard the stalks as they are tough and not very usable (you can use them in this green juice recipe).

Trim a thin slice off of the bottom of the bulb, then slice in half top to bottom. Next, cut out the pyramid shaped core for larger bulbs or leave it for smaller ones. Lay the halves flat and cut into thin slices.

Alternatively, if you have a handheld slicer or a mandoline, you can thinly slice or "shave" the fennel for the fennel orange salad.

Chef's tip: Should you core fennel? The smaller the fennel bulb, the more tender the core. It's the pyramid-shaped area you see when you cut it in half vertically. In baby fennel or small bulbs, the core is tender enough to leave in for raw preparations like salads. If it's a larger bulb, cut it out. It's less necessary for cooked dishes where the core softens with cooking.

Serving Suggestions

Fennel orange salad is a refreshing side salad with grilled or baked fish (like this pan roasted halibut), roast chicken, or a grain-based dish like quinoa.

To make it heartier with protein, try adding grilled shrimp, steamed salmon, leftover or rotisserie chicken, or chickpeas.

Make Ahead Tips

Fennel orange salad and the orange vinaigrette can be made ahead of time, in part. Be sure the salad greens are clean and ready, slice the fennel, segment the orange, and make the vinaigrette. Dice the avocado just before serving so it's fresh and bright green. Keep everything in airtight containers separately and assemble when ready to serve.

For the pomegranate seeds, purchased a container or buy a whole pomegranate and seed it yourself. Here's help on how to open a pomegranate.

Leftover fennel orange salad will keep for a day without the dressing.

Recipe FAQs

What can I use instead of pomegranate seeds?

Sawp out the pomegranate seeds for dried cranberries, sliced strawberries, or raspberries for a pop of sweetness and color.

Can I add cheese to fennel orange salad?

Yes, cheese is a nice addition, Try crumbled feta, goat cheese, or shaved Parmesan.

What nuts or seeds can I add for extra crunch?

Nice nut options for more crunch include sliced almonds, toasted walnuts, pistachios, or sunflower seeds. Toasted pumpkin seeds are also terrific.

More Recipes With Fennel

Looking for other ideas on what to do with fennel? Juice it! It's wonderful in this celery fennel green juice. it's also terrific added to soups, along with the usual onion, celery, and carrot. The soup recipes below have fennel.

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If you make this fennel orange salad, 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

Creamy Vegan Cheese Sauce (no dairy)

07/20/2016 by Sally Cameron 10 Comments

No-cheese sauce. Vegan cheese sauce. Cheesy sauce. Non-dairy cheese sauce. I'm not sure what to call this except delicious. There is no cheese in it, plus it is easy to make, versatile, vegan and gluten-free. Just make some!

Vegan cheese sauce in a jar with a white spoon on on a table.

If you are dairy sensitive or choose not to consume dairy (whether vegan or not), I hope this sauce helps you miss dairy cheese sauce less. It really is tasty. It has a cheesy taste but without cheese. But how you ask? With nutritional yeast.

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Recipe Ingredients

See the recipe card for details and measurements.

Cashews: buy raw and unsalted, check the label.
Coconut milk: use canned, whole coconut milk for the rich and creamy texture and taste
Nutritional yeast flakes
Dijon mustard: give it a golden color similar to a real cheese sauce and a little flavor boost.
Turmeric: adds that golden color, buy the powdered spice form.

Chef's Tip: Nutritional yeast is an inactive or deactivated yeast similar to yeast used in bread baking and brewing, so if you have yeast concerns, not to worry. For more information on what is nutritional yeast, read this post.

Golden nutritional yeast spilled on a counter with a tablespoon.

Start by Soaking Cashews

Start this recipe by soaking your nuts. Cover cashews with clean filtered water with a little sea salt and soak until they are soft. I soak mine for 8 hours. This makes them easier to blend into a creamy sauce.

It also makes nuts more digestible and makes nutrients more bioavailable as they contain something called enzyme inhibitors that inhibit digestion. Soaking with salt helps to minimize phytates (phytic acid) and tannins (polyphenols).

After soaking, rinse cashews well, drain and puree with the nutritional yeast, sea salt, granulated garlic, canned coconut milk, a little Dijon mustard and turmeric. It's that easy.

Golden vegan cheese sauce in a food processor bowl.

How to Enjoy

Drizzle it over steamed or grilled vegetables
Use it to top chicken or fish
Anywhere else you might use a cheese sauce
It's makes a good dip for raw veggies too
Use it for a cheesy dip for nachos

Vegan cheese sauce over bright green steamed broccoli in a bowl.

I first created this recipe for Dr. Mark Hyman's New York Times bestselling book, Eat Fat Get Thin. That is when I began to seriously experiment with and appreciate nutritional yeast and not cooking with dairy. It's a great read about not fearing healthy fat.

Recipe FAQ's

What is vegan cheese sauce made of?

Cashews, nutritional yeast, turmeric, Dijon mustard, garlic, coconut milk (canned) and white pepper.

Why soak nuts?

To make them softer for pureeing/blending, to make them more digestible. Here is an article to explain more in depth.

More Sauce Recipes

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📖 Recipe

vegan cheese sauce | AFoodCentricLife.com

Creamy Vegan Cheese Sauce

Sally Cameron

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 0

Soaking Time 8

Total Time 8 5

Course Sauce

Cuisine American

Servings Yield 1 ¼ cups

Calories 82 kcal

Ingredients

▢ ½ cup raw, unsalted cashews
▢ 1 ¼ teaspoons sea salt divided use
▢ ¾ cup canned coconut milk
▢ ¼ cup nutritional yeast flakes
▢ 1 teaspoon Dijon mustard
▢ 1 large garlic clove finely chopped or ½ teaspoon granulated garlic
▢ ½ teaspoon turmeric
▢ ¼ teaspoon white pepper

Instructions

Place cashews in a small bowl or or jar and cover with water by several inches. Add 1 teaspoon of sea salt. Allow nuts to soak for 6-8 hours to soften. After soaking, rinse and drain nuts.
To make the sauce, place soaked nuts, ¼ teaspoon of the sea salt that is left, and the rest of the ingredients in the small bowl of a food processor or a blender and puree until smooth, about 1 minute. If it gets too thick, add a little water to thin to your desired consistency.

Nutrition

Serving: 2tablespoonsCalories: 82kcalCarbohydrates: 4gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 67mgPotassium: 112mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 5mgIron: 1mg

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Vanilla Crème Brûlée (Easy No-Stovetop Method)

12/06/2018 by Sally Cameron 14 Comments

Rich and creamy with a perfectly caramelized sugar crust, this vanilla crème brûlée is a classic dessert that's surprisingly easy to make at home. With just four simple ingredients, my quick blender method streamlines the process for smooth, foolproof results-no stovetop custard required. These individual crème brûlées are the perfect finish for a holiday dinner: just enough to satisfy a sweet tooth, and you can make them ahead, then brûlée the tops right before serving.

Vanilla creme brulees in white ramekins with burnt sugar tops on a gray table.

It was catering dinner parties and needing to make 50 at a time, that lead me to develop a blender method to make these mini vanilla creme brûlée. Using the blender makes it easier and faster to make from a few to dozens. This recipe makes 12-13 two-ounce creme brulees. The mini size allows guests to satisfy their sweet tooth with a few sweet bites without overdoing following a big meal. No dessert guilt!

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Why You'll Love Vanilla Creme Brulee

Restaurant-worthy at home - That silky custard and crackly caramel top, without the markup.
Easy method - Simple steps and minimal fuss (no stovetop custard).
Classic and indulgent - A timeless dessert that always feels special.

For another classic French dessert, make gluten-free crepes! They are easy and fun to make.

Ingredients You'll Need

Heavy cream: Be sure to buy heavy whipping cream (36%-40% butterfat), not regular whipping cream (30%-36%). Higher fat equals more stability and richness,
Eggs: You only need the yolks to make the custard.
Sugar: Superfine sugar or regular granulated sugar for the creme brulee custard and turbinado or demerara sugar for top to brulee (or burn).
Vanilla: Vanilla bean paste is easier to use than messing with vanilla beans, and you still get beautiful flecks.

Chef's tip on vanilla: For vanilla, I prefer vanilla bean paste to extract because it is more concentrated and more heat resistant than extract. My favorite vanilla is Tahitian Gold. It provides bold, rich vanilla flavor and you get beautiful vanilla bean flecks in your custard. If you love vanilla (and I do), check them out.

Substitutions and Variations

If you can't get vanilla bean paste, use vanilla extract.
For caramelizing the top for serving, you can also use regular granulated sugar or superfine sugar.

For another delicious French-inspired dessert, try the etheral sauce called Sabayon, made with Champagne and served with berries.

Chef's Tip - Why You Don't Need to Cook Crème Brûlée on the Stove
Crème brûlée sets in the oven when the egg yolk proteins gently coagulate (about 175°F)-so the stovetop step isn't required for thickening. The traditional method mainly helps dissolve the sugar and evenly combine the custard base. If you blend briefly and slowly (without aerating) and bake in a water bath, the oven does the job beautifully and produces the same silky custard. Avoid high-speed blending-too much air can create a spongy texture.

How to Make Creme Brûlée (blender method)

Make the custard

Add all of the ingredients to the blender and blend on the lowest speed for one minute, long enough for the sugar to dissolve. Do not blend on high speed as you will aerate the liquid custard, develop unwanted bubbles and the texture will not be right.

After blending, allow it to stand for a few minutes to allow bubbles to subside. After filling the ramekins, you can pop any large bubbles with a toothpick, but don't worry too much. Small bubbles are covered with the coarse sugar and burned with a blow torch before serving, hiding imperfections.

vanilla bean creme brulee | afoodcentriclife.com

Set Up a Water Bath

A water bath is when something is baked in hot water. This method insures gentle even cooking for sensitive things like custards, which is what creme brulee is. Here is how to set up a water bath:

Using a large casserole with a flat bottom or a roasting pan with a flat bottom, place a folded kitchen towel or paper towels in the bottom in a flat layer.
Place the ramekins inside, not too close. Give them some space for the hot water to circulate around them.
When the liquid custard is ready, carefully pour it into the ramekins, distributing it equally.
Pour boiling hot water from a tea kettle slowly, carefully into the pan avoiding splashing any into the ramekins.

Bake the Creme Brulee

When ready and the oven is pre-heated, carefully lift the pan and place into the oven without sloshing water into the ramekins and ruining your creme brulee before it bakes.

Bake the creme brulee until the custards are almost totally set but barely jiggly in the middle. Remove the pan carefully from the oven. Remove the ramekins to a wire cooling rack. What I do to is wrap rubber bands around the ends of tongs to grip the ramekins and carefully lift them out or use silicone tipped tongs.

Allow creme brulee to completely cool, then refrigerate. They will set totally as they chill.

Chef's tip if making crme bruless ahead: Place the cool ramekins on a rimmed baking sheet, then cover the pan for refrigerating. I place a layer of paper towels over the ramekins before wrapping them in plastic so if any condensation collects inside the plastic it won't drip into the custards.

Tips and Tools For Making Creme Brulee

Separate your eggs while they are cold. Cold eggs separate easier than warm.
Two-ounce or two and a half ounce white ramekins are available at cooking stores and online. Sizes vary, so you may get 13 versus 12.
Bake in a large flat-bottomed baking pan such as a roasting pan so the ramekins sit totally flat.
Place a dish cloth in the bottom of the pan to stabilize them. I cut up an old one.
Skip the slow mini blow torches and buy a blow torch top and butane can. Faster, more efficient and cheaper.

Using a kitchen torch to burn the sugared tops of creme brulee ramekins.

For another tasty creme brulee version, try this orange breme brulee with ginger. And for another classic dessert try this cheesecake (pressure cooker).

Serving and Storage

Time to Torch

To serve vanilla creme brulee, sprinkle the top with sugar and shake the ramekins gently to spread the sugar evenly across the top. You need a light layer, not a heavy one.

Light up your torch and adjust the flame to soft versus pinpoint. Position the torch near the sugar and watch carefully until you understand how long it takes for each one to caramelize. Get a nice golden brown color but not black.

Make Ahead

Vanilla bean creme brulee can be made ahead and will keep for up to 3 days (before burning with sugar) if stored tightly covered. The caramelized top is best freshly made. Once burned, the sugar will start to "weep" and get watery if you try to hold it. Burn (or brulee) sugar just before serving. It's easy, fun, and you're guests will love the show!

Recipe FAQs

What kind of cream is best for crème brûlée?

To make creme brulee requires heavy cream also called heavy whipping cream. Do not buy regular whipping cream as the fat content is lovwer and you need high fat content for custards. In the US heavy whipping cream, is a minimum of 36% butterfat and some brands go as high as 40%. Do not try whole milk or half and half.

Do I have to use a water bath?

Using a water bath to bake creme brulee insures that the custard cooks gently and evenly. Yes, a water bath is a must and it's easy to set up with a large flat bottom roasting pan or casserole dish. Place a kitchen towel in the bottom to prevent the ramekins from sliding around.

Do I need a torch to caramelize the sugar?

You'll gets best results with a torch, yes, and they are an inexpensive tool available online. Don't get the mini torches at cooking stores. They are slow and pricey. Buy a butane can and a torch top, it's what I use as do many chef's. Some recipes tell you to pop them under the broiler but you have to be careful not to burn them. You have less control. My recommendation is get an inexpensive torch.

More Decadent Dessert Recipes

From rich chocolate to creamy mousses, cookies, and cakes, find the perfect dessert for the occasion by checking out the dessert recipes index page.

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If you make vanilla bean creme brulee, please comment and let me know. If they were a hit, please give it a 5 star rating. They really help other readers and I love hearing from you.

📖 Recipe

Maple Pecans (candied pecans)

11/04/2024 by Sally Cameron 7 Comments

Crunchy and sweet, these easy maple pecans are made with sweet maple syrup, brown sugar, butter, and warm spices. Perfect for salads, snacking, cheese boards, or even prettily packaged as housewarming gifts. They're dangerously delicious yet not overly sticky, with lower sugar than many recipes. Make them in just 20 minutes. They're an easy and irresistible treat you'll love to share and enjoy.

A glass jar overflowing with golden brown candied pecans on a marble counter.

For catered events, I used this maple pecans recipe (also called glazed pecans) on fall salads, on appetizer buffets as cocktail nibbles, and on charcuterie boards. Sometimes I would bag them in little cello bags with ribbon as a parting dinner gift or holiday thank you. They were always a hit. Many candied pecan recipes use a ton of sugar and egg whites, but it's not necessary for great taste and crunch.

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Why You'll like This Recipe

Start them stove top and finish in the oven in just 20 minutes.
So many ways to use them.
Super easy to make, simple ingredients.
Swaps maple syrup for refined sugar.
No eggs or egg whites.

For another tasty treat try the maple roasted cashews. Beware, they are addictive!

Recipe Ingredients

Ingredients for making candied maple pecans in prep bowls on a marble counter.

Maple syrup: Use pure maple syrup for the most robust flavor, not pancake syrup with high-fructose corn syrup or corn syrups.
Butter: Buy unsalted butter to control the salt yourself.
Oil: Two options, either extra virgin olive oil or a healthy neutral oil (pass on vegetable oil).
Pecans: Get pecan halves, just don't get the chopped ones.
Sugar: Golden brown sugar is better than granulated white sugar for richer flavor.
Warm spices: Use what you have or add a new one to your collection. Cinnamon is a must, plus nutmeg, ground ginger, allspice, clove, and mace. Use a teaspoon total (or a bit more).
Salt: A nice coarse sea salt like this kosher salt adds crunch and flavor.

Please see the recipe card for measurements and sea salt.

Substitutions and Variations

Instead of individual spices, use pumpkin pie spice blend or try Five Spice (it's terrific).
Make spicy pecans by adding cayenne pepper or ground chipotle pepper for a Southwestern twist.
Try golden monk fruit for lower sugar.
Add a little vanilla extract to the melting pot of butter, maple, and oil.
Swap coconut sugar for brown sugar (for paleo).

Chop and scatter maple pecans over the top of whipped sweet potatoes as a terrific crunchy topping.

Chef's tips: Buying real maple syrup. The grading of maple syrup has changed. The A, B, and C labeling went away. All maple syrup is now labeled Grade A to reduce confusion. Grade A maple syrup has four levels better describing color and flavor. Grade A Golden is delicate, Grade A Amber is rich, Grade A Dark is robust, and Grade A Very Dark is strong.

Recipe Instructions

Pre-heat an oven to 325°F and ready a baking tray with parchment paper or foil.

A pot with melting brown sugar, maple syrup, butter and oil for candied pecans. — **Step 1: Melt butter with maple syrup, brown sugar, olive oil, pinch of salt, and spices in a wide pan.**

Whole pecans in a silver pot on the stovetop for maple pecans. — **Step 2: Add pecans and stir to coat evenly with a non-stick spatula.**

Whole pecans coated in maple syrup, butter, and brown sugar on a rimmed baking sheet with foil. — **Step 3: Scatter the nuts onto a parchment-lined baking sheet or foil lined baking sheet in an single layer, bake 15 minutes.**

An aluminum foil covered baking sheet of baked candied pecans cooling. — **Step 4: Allow candied pecans to cool on tray, they will crisp as they cool. Ready to package.**

Serving Ideas

Sprinkle chopped maple pecans over ice cream or yogurt.
Use them as garnish for a pumpkin tart or pumpkin mousse dessert.
Chop as use them over simple green beans or Brussels sprouts.
Serve in a bowl as a cocktail nibble.
Use a holiday gifts in jars, tins, or cello bags tied with ribbon.
Chop and garnish soup.
Add a few to morning steel cut oats or overnight chia oats.
Add whole to a green salad as a great garnish.
Maple pecans are terrific addition to a cheese board.

Storage

To store maple pecans, place in an airtight container to preserve flavor and texture as well as protect the natural oils in the nuts from spoiling (going rancid). Store in a cool dry place like a pantry for 2-3 weeks, or in the freezer 2-3 months in freezer safe bags.

Chef's tip: To re-crisp stale or soft nuts, bake them for a just few minutes in a 350°F oven on a baking tray. Don't bake too long or they could burn because of their natural oils.

A glass jar of candied pecans tied with a jute ribbon as a gift.

Recipe FAQs

Can I make candied pecans without butter?

If you want vegan or dairy-free candied pecans, use a plant-based butter along with extra virgin olive oil for great flavor.

How do I keep candied pecans from being sticky?

As excess moisture causes stickiness, the key is to bake them long enough to fully dry out the coating and allow them to cool completely before storing.

What spices go well with candied or maple pecans?

Warm spices, such as cinnamon, ginger, allspice, clove, pumpkin pie spice blend, Chinese five spice, star anise, cayenne, nutmeg, mace, cumin, and smoked paprika is nice too for a southwestern flavor.

A jar of golden glazed pecans on a white round marble plate.

More Delicious Recipes

Maple pecans are good in this broccoli salad or spinach salad with bacon, and in many places that use nuts as a garnish or to add flavor.

⭐️Did You Make This Recipe?

If you make these maple pecans, please comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

Original recipe published 11-15-15, updated 10-31-24

📖 Recipe

Easy Chicken and Avocado Salad

08/08/2017 by Sally Cameron 2 Comments

Two of the best ingredients ever-chicken and avocado-come together in this easy, flavor-packed chicken and avocado salad. With a few simple steps, you can turn leftover chicken into something amazing. Creamy avocado, a squeeze of bright lime juice, and fresh cilantro add vibrant, fresh flavors. Celery brings the crunch, while shallot and garlic add a savory kick. Stir in a dollop of mayo, mix it all together, and you've got a healthy, satisfying high protein (and low carb) salad that tastes great.

A creamy chicken and avocado salad with slices of lime on a gray wooden table.

Here's a nice twist on classic chicken salad. Cool, creamy and refreshing against the heat of summer but delicious all year round. I always have avocados in the house, and often leftover chicken (I make extra on purpose) for fast lunches. One day this was the result and I had to share it with you.

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Why You'll Like This Recipe

It's healthy, easy, and fast to make.
Make great use of leftover chicken.
Healthy fat, high protein, a terrific flavor combination.

Recipe Ingredients

Ingredients for chicken and avocado salad in prep bowls on the counter.

Chicken: Leftover cooked chicken breast from roast chicken breasts, grilled chicken, or rotisserie chicken.
Avocado: Be sure it's ripe with a gentle squeeze at the top near the stem.
Celery: For crunch and flavor (optional).
Shallot: For mild oniony flavor, or use a little white onion.
Herbs: Cilantro or fresh parsley.
Garlic: A small fresh clove.
Lime: For a lift of bright flavor and the acidity.
Mayonnaise: Your favorite brand with light flavor.

Substitutions and Variations

Swap cooked turkey breast for cooked chicken (great after Thanksgiving).
No ripe avocado? Use prepared guacamole.
Don't like mayo? Swap plain Greek yogurt.
For spice, add a finely chopped jalapeno pepper.
Swap red onion for the shallot.
Add chopped walnuts for more crunch and healthy fat.

Chef's tip on garlic in salads: When you're adding fresh garlic to a salad like this chicken and avocado salad, you need it to almost disappear. Biting into a piece of garlic is not pleasant. Instead of chopping the garlic, zest it with a microplane zester. Zesting turns raw garlic into a paste quickly and easily so that it practically disappears into what you're preparing.

Recipe Instructions

Chopping cooked chicken on a black cutting board into cubes with a chef's knife.

Step 1: Chop chicken into into small, bite-sized cubes with a sharp knife.

Step 2: Seed and dice the avocado, then scoop into a medium bowl and mix in the lime juice. If it's soft you can mash it too.
Step 3: Chop the celery, shallot, cilantro and garlic and add to the bowl and mix gently. Add the chicken and mayonnaise, mix gently, and season with salt and ground pepper.

Note: If you prefer it creamy style, mix the avocado, mayo, juice, shallot and garlic smooth like a creamy guacamole.

Chef's tip: The easiest way to seed an avocado is to run a sharp knife edge around the center of the avocado lengthwise. Start at the top and turn the avocado against the blade. Twist the halves in opposite directions to open the avocado. Remove the seed by lodging the sharp edge of the knife into the seed, then twist to remove. If this makes you nervous, hold the avocado half with the seed in a kitchen towel.

Chicken and avocado salad with a lime wedge in a white bowl with a spoon.

Serving Suggestions

When we're in a hurry we Pile chicken and avocado salad on fresh lettuce greens for more of an entree salad and serve with lime wedges if desired. Any kind of soft lettuce greens work.

Other ways to serve include in lettuce wraps, burrito-style with tortillas, in sandwiches, or over cooked quinoa. Some people like crunchy tortilla chips with it on the side.

Chicken and avocado salad is best enjoyed fresh due to the perishability of the avocado but can last up to 2 days in an airtight container in the refrigerator.

Recipe FAQs

How do I keep the avocado from turning brown?

Seed and dice the avocado just before mixing it with the chicken salad and you won't have an issue with the avocado browning or oxidizing. Plus the lime juice helps with that problem too.

How finely should I chop the avocado?

You can chop it small, about the same size as the chicken, or mash it fairly smooth before adding the avocado to the chicken salad.

Can I make it dairy-free?

To make it dairy-free, be sure to use an egg-free mayonnaise such as Vegenaise, Sir Kensington's, or Chosen Foods.

More Recipes With Avocado

Maybe it's because I am a native Californian, but I love avocados! If you love them too in all of their green glory, try some of these recipes with avocado!

Did You Make This Recipe?

If you make this chicken and avocado salad, 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

Healthy Fruit Salad Recipe

01/09/2013 by Sally Cameron 4 Comments

Light, fresh, and easy to make, this healthy fruit salad recipe is a simple way to enjoy the best of the season. From bright citrus to delicious berries, grapes and grapefruit, pineapple, pomegranates, and more, choose what is best at the grocery store for your fresh fruit salad. It skips heavy dressings and unnecessary extras, letting the natural sweet flavors shine. Whether you make it for everyday or holidays, this is one fresh recipe you can make all year round.

Colorful fresh fruit salad with seasonal fruit, great for breakfast and brunch.

I've been making this healthy fruit salad recipe since I was a kid, thanks to my mom. It looks beautiful, tastes great, and is good for you! Choose from citrus, banana, raspberries, blackberries, blueberries, grapes and pomegranate seeds. Kiwi is another nice addition. In summer, try adding melon and pineapple. It's customizable!

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Why You'll lIke This Recipe

Makes the best of fresh seasonal fruit.
A beautiful, tasty addition to breakfast and brunch menus.
No sugary additions (like marshmallows) or heavy dressings.

For another terrific fruit salad, try this refreshing watermelon basil salad with feta.

Recipe Ingredients

This list of fresh fruit is what I often use (not all at once) and it's adaptable for what is best in season. Because many fruits are large, if you don't think you will consume the whole thing (like melons), look in the produce refrigerated section for the containers of pre-cut fruit as they come in manageable quantities.

Oranges: Valencia, Cara Cara, or navel oranges.
Grapefruit: Pink or yellow, the pink are a little sweeter and a lovely color.
Banana: Get greenish ones so they don't get mushy.
Berries: Strawberries, raspberries, blackberries, and blueberries all work great.
Grapes: Red or green.
Pomegranate: The ruby jewels of the produce department.
Melon: Cantaloupe, honeydew, watermelon, great in summer.
Pineapple: Sweet and bright!
Apples: Use sweet or tart apples to balance flavors.
Pears: Usually available only in fall and winter, enjoy them when you can.

Colorful watermelons, honeydew, and cantaloupe melons cut in half showing the seeds.

Chef's tip: Don't drink your fruit (like orange juice), eat the whole fruit! While we've been "sold" that orange juice is really good for us and a great way to start the day, it's like mainlining sugar. As delicious as it tastes, it's not really good for us. There is no fiber to slow down the sugar absorption. Skip the juice and et the whole fruit. It's much healthier!

If you love melon, these easy fruit kabobs are made with summer melon and mint leaves. Make them for a brunch buffet or as a healthy dessert.

Recipe Instructions

Prep heartier fruits (citrus, berries, grapes, melons) up to a day ahead, but add delicate fruits like bananas or cut apples just before serving.

Wash your citrus and follow the directions below for how to segment or section them, catching all of the juices over a bowl. When ready to serve the salad, peel and slice the banana, rinse and dry the berries and combine gently with the citrus. Chill briefly if desired and serve as soon as possible.

How to Section Citrus

How To Section a Grapefruit (or Citrus).

The easiest way to segment an orange or grapefruit is to simply cut the fruit in half then use a sharp paring knife or small serrated knife to cut around each individual segment, then pop the segments out.

Another technique is called "to supreme". Trim a thin slice off the top and bottom of the citrus, exposing the fruit and sit it flat. Next, cut off all of the skin and white pith with a sharp knife following the curve of the fruit from top to bottom. Then with a sharp paring knife, cut each segment out over a bowl to catch the juices. It takes a little practice but its not hard.

Serving Suggestions

If you are eating fresh fruit salad for breakfast, add some protein to balance your meal. Scramble up an egg or two or add some plain whole-milk Greek yogurt and a healthy carrot cake muffin.

Healthy fruit salad is also perfect served alongside homemade golden crisp gluten-free waffles or buckwheat pancakes.

Storing

Fruit salad is best served the day of preparing, but it will hold a day if you make it ahead, depending on the fruits chosen. The most fragile is raspberries, so if you want to use them (my favorite), try adding them just before serving.

If fruit salad has been in the refrigerator for a few days and looking a little sad, try pureeing the fruit for a smoothie. You can even freeze the puree in ice cube trays.

Recipe FAQs

How do I keep fruit salad from getting watery?

Avoid super juicy fruits like watermelon if storing for later, or add it just before serving. Drain excess juice before serving and add a citrus splash (like orange or lemon juice) to keep flavors fresh.

How do I prevent fruit from browning?

Toss fruits like apples, pears, and bananas in a little lemon or lime juice to slow oxidation and keep them looking fresh longer.

How can I make fruit salad more interesting?

Add texture with nuts, seeds (try chia seeds or hemp seeds), or unsweetened shredded coconut. Fresh herbs like mint or basil also bring extra flavor and freshness. If using basil do not add until serving time.

What is the best dressing for a fruit salad?

If fruit is fresh and in season, you probably don't need a dressing. However if you want ideas, use a little extra citrus juice, a drizzle of honey, or a light mint-infused syrup enhances flavor without making it heavy or overly sweet.

Instead of adding sugar such as a sugar simple syrup or pure honey, try using zero-sugar honey and zero-sugar simple syrups based on monk fruit. They taste terrific and do not add sugar, just sweetness in a healthy way.

More Breakfast and Brunch Recipes

From smoothies to overnight oats, and pancakes, waffles, or out favorite dutch baby pancakes, check out the breakfast recipe index for more inspiration!

Did You Make This?

If you make this healthy fruit salad, 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

Healthy Fruit Salad Recipe

Sally Cameron

Juicy, delicious, and packed with nutrition, make this healthy fruit salad for brunch or breakfast. Use the best fruit you can find for the season.

5 from 1 vote

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Prep Time 20

Cook Time 0

Total Time 20

Course Breakfast, Brunch

Cuisine American

Servings

Calories 92 kcal

Ingredients

Instructions

Wash your citrus and follow the directions in the post for how to segment them, catching all of the juices over a bowl. When ready to serve the salad, peel and slice the banana, rinse and dry the berries and combine gently with the citrus. Chill briefly if desired and serve as soon as possible.

Nutrition

Calories: 92kcalCarbohydrates: 23gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 1mgPotassium: 329mgFiber: 4gSugar: 16gVitamin A: 707IUVitamin C: 63mgCalcium: 47mgIron: 0.2mg

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📖 Recipe

fresh fruit salad | afoodcentriclife.com

Seasonal Fresh Fruit Salad

Sally Cameron

Fresh fruit salads are refreshing, packed with nutrition, and can be made with what’s in season. As it is winter right now, this fruit salad utilizes citrus fruit. Choose what is seasonal, looks the best and is reasonably priced. In summer you can add melon, pineapple and other fruits for even more variety.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Breakfast

Cuisine American

Servings servings

Calories 157 kcal

Ingredients

▢ 4-5 large oranges
▢ 1 large grapefruit preferably red ones
▢ 1 banana
▢ 1 6 ounce box fresh raspberries
▢ 1 6 ounce box fresh blackberries
▢ 1 6 ounce box fresh blueberries
▢ 12 green or red seedless grapes
▢ 4 tablespoons pomegranate seeds

Instructions

Wash your citrus and follow the directions in the post for how to segment them, catching all of the juices over a bowl.
When ready to serve the salad, peel and slice the banana, rinse and dry the berries and combine gently with the citrus. Chill briefly if desired and serve as soon as possible.

Notes

The most time consuming part is getting your citrus ready. Once that is done, citrus segments stay fresh in the refrigerator for a few days in their juice. You can make your fruit salad anytime.

Nutrition

Calories: 157kcalCarbohydrates: 39gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 520mgFiber: 9gSugar: 26gVitamin A: 1010IUVitamin C: 102mgCalcium: 78mgIron: 1mg

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Cheesy Cauliflower Rice

05/31/2015 by Sally Cameron 2 Comments

Cheesy cauliflower rice is a terrific swap for white rice if you're eating low carb or grain free. Here I've used grated Parmesan cheese for that delicious, savory, umami flavor you can't beat. Make it by hand, with a food processor, or for a short cut, buy cauliflower already riced at the store. Leftovers are great for lunch. keto and low carb friendly but everyone enjoys it!

Cauliflower rice with herbs in a green bowl.

Making cheesy cauliflower rice is easy. You need either a food processor or hand box grater. Because it's become so popular, you can buy it already "riced" at the store, but doing it yourself is fresher. If your time starved, buy the package and cook it like my recipe notes to add flavor, and try the fun options.

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Food Processor or Hand Grater

To make cauliflower rice you need either a food processor with a grating blade or a box grater. If your box grater looks like it belonged to your grandmother, rusty and well used, upgrade to a new one.

Raw, grated cauliflower will keep for a few days in the refrigerator in a tightly covered container, so you can make it ahead, then cook for a quick and healthy side dish when needed.

Grating cauliflower into rice with box hand grater. — Grated cauliflower on a tray.

Box Grater Instructions

Break off the green outer leaves and wash the head of cauliflower. Using a sharp knife, trim out the core. If using a box grater, cut the head into halves or quarters. Large pieces are easier to handle when grating by hand. Grate using the large hole side of the grater. Do this on a cutting board or inside a rimmed baking sheet to catch all of the "rice".

Food Processor Instructions

Insert the grating disk with the large holes. Place trimmed florets into the feed tube and grate. You can use either the large feed tube or the smaller for more control. Next, replace the grating blade with the steel knife and pulse the grated cauliflower into a finer rice. Just a few pulses will do.

Making cauliflower rice with a food processor. — Riced cauliflower in a food processor bowl.

How to Cook Cauliflower Rice

Cauliflower rice cooks quickly. Heat either olive oil or coconut oil in a 3-4 quart sauté pan or 12" fry pan. I like to add aromatics like sliced shallot or chopped leek, cook until softened, add some garlic for more flavor, then lastly add the cauliflower rice. The whole thing takes about 10 minutes.

How to Dress it Up

You can eat it plain or dress it up. At the end, add freshly chopped herbs for color and flavor and try these variations:

Cilantro cauliflower rice is a great as a Mexican side dish
For Mediterranean cauliflower rice, add chopped basil, oregano, rosemary or chives
For Indian cauliflower rice, add a little curry powder and saffron to the hot oil
Other good options are finely chopped and cooked mushrooms or peas and carrots for color

Dress cauliflower rice up in a multitude of ways to keep it fun for your family. For this version, I added a little chopped Italian parsley and grated Parmesan cheese. If you eat dairy-free or are vegetarian or vegan, skip the cheese. A handful of pine nuts, walnuts or cashews add crunch and a little more healthy fat and protein.

Nutrition

Cauliflower is one of the healthiest vegetables you can eat. It's packed with nutrition like its cousins, cabbage, kale, and broccoli. Cauliflower is high in vitamins C and K, and high in phytonutrients, important plant-based chemicals. It also offers a healthy dose of potassium, fiber and folic acid.

And be sure to try the orange, purple and green varieties. The colors are fun, plus it's a satisfying and smart way to reduce higher-glycemic carbs in your diet.

Good Leftovers

I made a big batch of this for shooting the post and had more than we could eat and discovered the leftovers were super. The cauliflower rice heated up quickly and tasted great for days. Leftovers made a nice lunch one day, along with a little extra roast chicken. Cooked shrimp works too, turning this into more of a main than a side.

Cauliflower rice with parmesan and herbs in a serving bowl. — Bowl of cauliflower rice with flecks of green herbs.

More Cauliflower Recipes

Creamy cauliflower soup
Cauliflower puree (instead of mashed potatoes)
Roasted cauliflower florets
Cauliflower colcannon (with kale)

📖 Recipe

Cashew Milk Recipe

09/11/2015 by Sally Cameron 2 Comments

While store-bought dairy milk alternatives are abundant, they often come with unwanted additives, gums, and sweeteners. The solution? Make your own! This homemade cashew milk recipe is a creamy, wholesome option that's free from unnecessary extras. It's a fantastic alternative to almond milk and works beautifully in smoothies, oatmeal, and so much more. Plus, it's incredibly easy to make-fresh and customized to your taste.

homemade cashew milk pouring into a glass on a wooden counter.

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Why You'll Like This

Cashew milk is delicious!
A terrific alternative to dairy milk and almond milk.
No additives, preservatives, just clean cashew milk.

Cashew milk is great in this chocolate banana smoothie.

Recipe Ingredients

Weighing raw cashews on a kitchen scale.

Cashews: Be sure to buy raw cashews, not roasted or salted.
Water: Use filtered or bottled water for clean cashew milk.
Vanilla extract: Optional if you want vanilla flavor.

For measurements please see the recipe card. For another delicious non-dairy milk, try hemp milk. It's high protein and takes 1 minute.

Substitutions and Variations

Here are fun and flavorful ways to customize this cashew milk recipe with various flavorings and sweeteners to enhance the taste and versatility:

Natural sweeteners:
- Dates: Blended into the milk for a caramel-like sweetness.
- Maple Syrup: Adds a subtle, earthy sweetness, and try the zero-sugar maple syrup (it's what I use).
- Honey: A classic, versatile sweetener (or the zero-sugar honey).
- Other options: Agave nectar, brown rice syrup, or simple syrup.
Flavorings:
- Spices: Cinnamon, cardamom, clove, ginger, allspice, pumpkin spice blend.
- Vanilla: Use vanilla extract or vanilla bean paste. Almond extract works too.
- Citrus: Lemon zest or orange zest for uplifting fresh flavor.
- Chocolate: Cocoa powder makes it creamy and chocolatey.
Herbs: Try refreshing fresh mint or dried culinary lavender leaves.
More: A pinch of salt amplifies flavor, also try matcha green tea powder.

Try cashew milk in this 5-minute cherry smoothie recipe.

Recipe Instructions

Simply soak raw cashews over night in cold filtered water or about 6 hours. Cashews are softer than almonds so the soaking time is shorter. Cover the cashews by a few inches with the water, then refrigerate.

In the morning, drain off the soaking water, add fresh filtered water to the blender and puree until smooth, 30 seconds. All that you do want and nothing that you don't. Cashew milk needs no straining and it's silky smooth.

Homemade Cashew Milk|AFoodCentricLife.com — Frothy cashew milk in a blender.

Nutrition: Cashews versus Almonds

Both nuts contain heart-healthy monounsaturated fats, with almonds having just a little more than cashews. Almonds also have more fiber than cashews. Cashews are higher in carbs and almonds have a little more protein.

Almonds win in the calcium and vitamin E department, while cashews offer more zinc, iron and magnesium. Overall, both are healthy options, and cashew milk is a nice change once in awhile.

Chef's tip: Weigh your cashews. Although you can measure out your nuts, weighing them with an inexpensive digital kitchen scale is the most accurate. It's a kitchen tool I could not live without. If you don't have one, I encourage you to buy one. You can get them at kitchen supply and discount stores, just about everywhere these days.

Serving Suggestions

Use this cashew milk recipe almost wherever you would use almond milk or dairy milk. It will depend on the recipe but it's usually a pretty good substitution. Serve it cold to sip on as you would any milk, or used in overnight oats with chia seeds, Bircher muesli, and protein smoothies.

Pouring a glass of non-dairy milk into a glass.

Recipe FAQs

Do I need to soak the cashews before blending?

Yes, soaking softens the cashews for smoother blending and easier digestion.

How long should I soak cashews?

Soak cashews for 4-8 hours in water, or for a quick option, soak in hot water for 15-30 minutes.

Can I use roasted cashews instead of raw?

While raw cashews are best for neutral flavor and creaminess, roasted cashews can work but will add a more robust, nutty flavor.

More Plant Milk Recipes

Homemade pant milks are easy to make and delicious used in many recipes. Plus the nuts and seeds are easily stored in the pantry so you never run out.

Did You Make This Recipe?

If you make cashew milk, 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

Cashew Milk Recipe

Sally Cameron

Wonderful in smoothies or almost anywhere you would use dairy milk, cashew milk is non-dairy. Soak raw nuts overnight and puree. Don't buy it when homemade cashew milk is so easy to make. No straining is needed as cashew milk purees into a fine milk.

5 from 1 vote

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Prep Time 8

Cook Time 5

Total Time 8 5

Course Beverage

Cuisine American

Servings 8-ounce servings

Calories 235 kcal

Equipment

▢
blender

Ingredients

▢ 6 ounces raw cashews 1 full cup
▢ Cold water to cover for soaking
▢ 4 cups fresh cold water for pureeing a quart

Instructions

Place cashews in a container for soaking and cover with cold filtered water. Place in the refrigerator for 4-8 hours or overnight.
After soaking, pour off soaking water, fill blender with 4 cups fresh cold filtered water, add nuts and puree for 60 seconds. Cashew milk will keep covered and refrigerated for a 3-4 days.

Notes

Be sure to buy raw cashews. You do not want them roasted or salted.

Variations:

Add vanilla extract for vanilla cashew milk.

For sweetened cashew milk add a little maple syrup or simple syrup.

For no added sugar, use a monk fruit blend or monk fruit simple syrup.

If you prefer a strained milk, pour through a nut milk bag, but it's not really needed.

Nutrition

Serving: 8ounceCalories: 235kcalCarbohydrates: 13gProtein: 8gFat: 19gSaturated Fat: 3gSodium: 17mgPotassium: 281mgFiber: 1gSugar: 3gVitamin C: 1mgCalcium: 23mgIron: 3mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Cinnamon Apple Compote Recipe

01/20/2024 by Sally Cameron Leave a Comment

The marvelous flavor of cinnamon and warm spices, the soft bite of cooked apples. If you love apple pie you'll love this cinnamon apple compote too. It is easy to make and delicious year round, not just in fall. Make it in less than 30 minutes. It's a good multitasking recipe too, serve it with with breakfast over oats or as part of dessert over ice cream.

A jar of cinnamon apple compote with reddish gold apples behind.

Fruit compote can be made with almost any fruit, but when apples are available, use them to make this apple compote. I've added cinnamon and other warm spices such as nutmeg, allspice and clove. While it's cooking, the house smell like you're making apple pie.

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Why You'll Like This Recipe

Tastes like apple pie!
Terrific to top things oatmeal, overnight oats with chia seeds, yogurt, even ice cream.
Easy to make.

For another recipe with apples, try this easy, creamy butternut apple soup.

Chef's Note: What's a compote? A compote is a chunky fruit sauce cooked with a sweetener and other flavorings. Is compote just jam? No. Jams are spreadable and uniform in texture. The cooked fruit is more broken down. Fruit compotes usually have a little spice involved. Some recipes add sugar syrup or thickeners, even a splash of a fruit liqueur (optional).

Recipe Ingredients

Apples: For apple compote, choose crisp versus soft apple varieties. Softer apples tend to fall apart with cooking (like for applesauce). While I like Honeycrisp apples, Fuji apples, Gala apples, Pink Lady apples, or tart apples like Granny Smith apples are all good options. And be sure to choose organic, as apples are always on the Dirty Dozen list.
Sweetening: I use a combination of maple syrup and just a little brown sugar to sweeten this compote. I typically reduce the sugar level with monk fruit-based maple syrup (it's terrific).
Cinnamon: Ground cinnamon is perfect.
Nutmeg: There are two options: ground and whole nutmeg. For the freshest flavor use a whole nutmeg and a microplane zester to grate it fine. Whole spices stay fresh longer that ground, so the flavors can be a bit more bold. Alternatively use ground nutmeg or mace (which is part of a nutmeg). It's more mild. Both work.
Allspice: Common in Caribbean cooking, allspice works well in warm spice blends
Vanilla: Use either vanilla extract or vanilla paste. As a vanilla lover, I have both vanilla extract and paste in my pantry. Vanilla paste gives you little flecks of vanilla bean. For vanilla paste try this one, as it comes in a small size.
Lemon: You need the lemon juice only, for lemon water (acidulated water) and for a lift of flavor in the compote of desired.

See recipe card for measurements.

Check out this chart from the Washington Apple Commission for more information on apple varieties.

Chef's tips on cinnamon: You'll see several types of cinnamon at the store, so what's the difference? Ceylon and Cassia (and blends with no type listed) come from the bark of the same tree but they taste a little different. Ceylon cinnamon, called true cinnamon, is softer in flavor, while the Cassia cinnamon is bold and more commonly found. It's also less expensive. Use what you prefer.

Substitutions and Variations

Add a pinch or two of ground clove. It's potent so a little goes a long way.
Use different apples or a variety of apples.
If you live near apple orchards, pick your own apples to make apple compote.
Try a spice blend like Chinese Five Spice with cinnamon, star anise, clove, fennel, and white pepper. It's one of my favorites.

If you'd prefer a smoother texture, make homemade apple sauce with this easy cinnamon applesauce recipe.

Recipe Instructions

Start by peeling and chopping the apples. It's easiest to core apples using an apple corer tool, then cut the apple in half, lay the halves flat, then chop into ½-inch chunks. Don't cut them much smaller or you will end up with applesauce.

Set up a medium bowl of cold water and squeeze in half a lemon (called acidulated water).

Peeled and chopped apples in lemon water to prevent browning. — **Step 1: As you are chopping apples, place apples in lemon water as you go to prevent browning.**

Apples draining in a sieve over a glass bowl. — **Step 2: When all apples are chopped and in the water, drain in a sieve.**

Apple chunks cooking in a pan with spices. — **Step 3: Over medium heat, add water, maple syrup, sugar, and spices to the pan and stir until smooth. Add the apples and toss to coat.**

Cooked apples and spices for apple compote in a pan. — Step 4: Cook apple mixture until softened and most of the liquid has cooked down but is a bit saucy. It might need a couple tablespoons of water. Add vanilla. Taste a piece for tenderness, about 15 minutes.

Closeup of a jar of cooked apple compote with spices and a spoon.

Serving Suggestions

Versatile apple compote. Serve it chilled, warm, or room temperature. Here are ways to use it in both sweet and savory dishes:

Serve it over breakfast oats or overnight oats with chia seeds (photo below).
Top yogurt or vanilla ice cream for dessert.
Use it with yogurt, a little granola, and make a layered Greek yogurt breakfast parfait.
Try apple compote with a roast pork or pork tenderloin. Pork and fruit is a classic combination. If you serve it this way and enjoy liqueurs, add a splash of apple liqueur, cognac, or Grand Mariner while cooking.
Serve it with pancakes, golden gluten-free waffles, or French toast for a nice upgrade, or a Dutch Baby oven pancake.
Apple compote makes a nice hostess gift tie up with ribbon or twine and a cinnamon stick.

Overnight oats topped with apple cinnamon compote in a glass bowl.

Recipe FAQs

How long does apple compote keep?

Many recipes state up two weeks in the refrigerator. But note, sugar is a preservative and this recipe is lower sugar, unless you prefer it sweeter and add more. For food safety, 5-7 days is safer kept tightly capped and refrigerated.

Should fruit compote be served hot or cold?

Enjoy fruit compote hot out of the pan, warm, or cool completely and refrigerate. They all work. The flavors are more pronounced when it's warm.

What is the consistency of a compote?

It's meant to be chunky, not as smooth as applesauce and not pureed as is a couli or smooth fruit sauce.

❣️More Recipes to Enjoy

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How to Choose A Protein Powder and 12 Alternatives

05/13/2014 by Sally Cameron 15 Comments

Smoothies are an energizing and nutritious way to start your day. With a bewildering array of options on the market, how do you choose one? Here are tips on how to choose a protein powder to help you make a smart choice.

Protein powder brands on shelves at the market.

Protein powders are an easy way to supplement high quality protein in your diet. Once the domain of bodybuilders and elite athletes, protein powders are used by many health-oriented people and come in a variety of options to fit individual needs.

One debate over protein powder is how they are made. Some claim they are too processed to be considered healthy and while that was once true there are many clean quality options available today.

Is there still junk out there? Yes, with all kinds of additives you don't want or need so reading labels is critical. Some brands include preservatives, genetically modified or engineered ingredients, artificial sweeteners and flavors, and even contaminants like heavy metals, as revealed by Consumer Reports. Not what you want in your diet.

Why Use Them?

Eating protein at breakfast (really at all meals) helps curb hunger, keep you balanced and reduce cravings throughout the day. When you add protein to a morning smoothie, it helps you feel full and satisfied, longer. And making a smoothie takes just minutes on a busy morning.

It can also be taken with you on the way to work or school. Don't use protein powder just for smoothies, try these no-bake chocolate chip energy bites for a snack or treat.

Concentrates vs. Isolates

In general, concentrates tend to offer less protein per serving than isolates and are often less expensive. Concentrates are less processed. Isolates require more processing to make, offer higher protein per serving and can be more expensive, plus there are differences in how they are made.

You've got to read the labels and check out the producers websites. You can even pick up the phone and call them. I do that frequently.

Animal-Based Protein Options

Whey

Many popular protein powders are made from whey, one of the two protein found in dairy milk. They are available from both cow and goat milk. If cow milk gives you digestive issues, try goat milk. Some people find goat milk more digestible do to the fact that the fat particles are smaller. If lactose (the natural sugar in milk) gives you problems, look for lactose-free.

You will find whey protein powders in organic, hormone-free, and grass-fed options. Grass-fed and organic are the best way to go. Be sure the label states it is rBGH-free and non-GMO. The challenge with "organic" is that current USDA regulations permit 100% organic animals to be fed a diet primarily consisting of only corn, soy, and potentially other cheap fillers. So while its organic, grass-fed, which is like beyond organic, is better.

Choose a brand where the protein is un-denatured. It's better for you. If the label does not say, call the producer and ask or look for the FAQ section on their website. Some brands process their whey protein powder with heat, which denatures the protein. Others use a cold process.

Whey powders are higher in grams of protein per serving, dissolve easily, and whip up creamier than plant-based proteins powders. Whey protein also provides complete protein, which is all of the amino acids that our bodies need to build muscle. But there are differences in how brands make their products. And of course, many people are lactose intolerant, lactose sensitive, or choose just not to consume dairy.

Casein

Another animal-based option is casein, which is the main protein found in dairy milk. Casein digests and absorbs more slowly than whey. Casein is often take before bed for muscle recovery when you won't be eating for a long period. Here is a helpful article about casein protein. Casein might be harder on the stomachs of people who have lactose issues.

Egg White

If you want to skip dairy, try egg white protein powder, but check the sodium levels. Here is an egg white based protein powder we use.

Collagen

Collagen is the most abundant protein in our bodies, found in bones, muscle, blood vessels and connective tissue. It is why good bone broth is jiggly like jello. Our production of collagen naturally slows with age and with damaging lifestyle choices, like too much sugar, smoking, and too much sun exposure. Collagen strengthens hair, nails, bones, muscles and improves sleep, and is a good addition to smoothies.

Many collagen protein powders on the market come from cow sources (but are dairy-free) with the best options being grass-fed, pastured cows and unflavored. Three brands I've tried and are very happy with are Vital Proteins, Sports Research, and Great Lakes. Find them all on Amazon with the links provided.

Plant-Based Protein Options

If you want to avoid dairy or animal products, plant-based powders are a great choice. They are blends of proteins derived from peas, grains (rice), seeds (quinoa, hemp, and amaranth), and legumes (garbanzo, adzuki and lentils). They may be a little more granular in texture than whey-based powders.

A warning for those who are are nut-allergic: be careful purchasing products with hemp or pea protein in the blend, as they are classified as nuts and could be a problem for you. They are in the same family as peanuts.

Other plant-based options are pure hemp powder and soy protein powder. Pure hemp powder has an earthy taste that takes getting used to on it's own, but it is good in blends. If you choose soy, be sure it is organic or non-GMO certified (and soy is controversial). Of course if you are allergic to any of these ingredients, pass.

Even if you enjoy dairy, try adding a plant-based protein to your pantry. It's good to mix it up. For plant-based options to animal collagen look for marine collagen.

A new one on the market we've been using is Drink Wholesome. Both their egg white based and almond based protein powders are geared for easy digestibility, and they taste great. Check them out.

Read Labels & Choose Carefully

Be aware of the sodium if you are on a sodium-reduced diet
No added sugar or hidden sugar
If sweetened, choose a brand made with stevia (but unsweetened is best)
Free of GMO or GE ingredients
No fillers, additives, or artificial anything
Organic or non-rBGH (no hormones) if whey
Cold-processed if choosing whey
Choose non-denatured protein if whey
Look for gluten-free and soy-free options if needed
Choose one that offers between 15-25 grams of protein per serving
No stimulants such as caffeine, coffee extract or guarana
Grass-fed, if whey
Be careful with plant-based blends if you are nut-allergic as both hemp and peas are surprisingly classified as nuts and could give you problems.
If using brown rice powder, be sure they are third-party tested for heavy metals (arsenic)

Sample Before Investing

Many companies offer single packet servings. Try a packet before you buy to see if it works for you, because protein powders can be expensive. If you don't see a small packet available, call the company and ask if they offer them. When you are sure, buy larger sizes to save money.

How Much Protein Do I Need?

The Institute of Medicine recommends a daily minimum intake of 46 grams for women and 56 grams for men but these are minimums. Most people do better on higher levels.

Another way to figure your need is by multiplying your weight in pounds by .36 (or .8 grams per kilo). This number will tell you approximately how many grams a day your body needs. Amounts vary with age, exercise levels, individual body chemistry, and special health concerns, but it's a good starting point. Figure out what your body needs.

A small bowl of green matcha powder. (green tea).

Ingredients, Sweetening and Flavor Options

Raw unsweetened cacao powder gives a nice chocolate flavor and is a rich source of antioxidants and important minerals including magnesium and iron. It even provides a little fiber and protein.
For sweetening, try Sweet Drops flavored liquid stevia by Sweet Leaf. So many flavors!
Some brands add inulin to their powder or shake formulas to increase fiber. Inulin is made from chicory root. It gives some people digestive upset such as gas or bloating. Another good reason to try a sample packet first.
If you are on a sodium-controlled diet, watch labels closely
To add fiber, try what I use
Warm spices, matcha powder, spirulina, and many other ingredients are nice add-ins

12 Alternatives to Protein Powder

If you are still not sure that you want to use a protein powder, try these options. Combine them to get the amount you need.

Hemp powder - provides 6 grams of protein in 2 tablespoons, 12 grams in a quarter cup
Hemp seeds or hemp hearts - provides 10 grams of protein in 3 tablespoons. Plus they are a source of healthy omega 3 fats.
Creamy raw almond butter - provides 7 grams of protein in 2 tablespoons, along with good healthy fat
Creamy raw cashew butter - 3 grams per tablespoon
Plain Greek yogurt - provides 12-17 grams of protein in 4-5 ounces
Ground flaxseed - provides 3 grams of protein in 2 tablespoons
Chia seeds - provide 3 grams of protein in 2 tablespoons (and it's a natural thickener)
Creamy tahini (sesame seed butter) - provides 5 grams of protein in two tablespoons
Organic unsweetened soy milk - provides 7 grams of protein in 1 cup
Spirulina - provides approximately 3 grams of protein in 1 teaspoon (good in a green smoothie)
Try pumpkin seed powder

This post contains general health information and is not intended to be medical advice or a substitute for professional health care. Consult an appropriate health care professional for your specific needs and to determine whether making a lifestyle change or decision based on this information is appropriate for you.

27 Tips for Grocery Shopping on a Budget

04/04/2016 by Sally Cameron 3 Comments

We all want to be smart shoppers no matter the budget. When budgets get squeezed, we still want to do the best we can to feed our families healthy. Here are 27 tips for grocery shopping on a budget. Some of the ideas you may have heard before, but hopefully some will be new. Plus I've listed resources and hot links to help you.

A grocery cart filled with fruits, vegetables and grocery items.

1. Shop Seasonally and Save

Produce is cheaper when it is in season. And at the end of a season if you have freezer space, freeze things that are abundant and lower priced, like berries for smoothies. I freeze them on quarter sheet rimmed baking trays, then store in a zip bag. For strawberries, quarter them and for smaller berries like raspberries and blueberries freeze whole. They are nicer than the ones you buy frozen at the store.

2. Shop Farmers Markets

Shop farmers markets for quality fresh produce at a good price. To find a Farmers Market in your area, the National Farmers Market Directory and search by your zip code. Try the Local Harvest site as well.

Here is another resource to check out, the Local Harvest site. The best organic food is what's grown closest to you. Use our website to find farmers' markets, family farms, and other sources of sustainably grown food in your area, where you can buy produce, grass-fed meats, and many other goodies".

3. Know When to Buy Organic or Not

Buying organic means less synthetic pesticide residues in our bodies, but organic is more expensive. If your budget is tight, use the EWG's Guide to Pesticides in produce to make smart choices. Buy organic if the item is on the Dirty Dozen list (if you can). If the item is on the Clean Fifteen list, don't worry about organic.

And remember the most important thing - eating plenty of fresh, low sugar fruit and vegetables, whether organic or not, is more important than buying organic.

4. Try Community Supported Agriculture (CSA)

Here is the USDA's directory for CSA's. Find out more about how a CSA works and the benefits by reading at this link on Local Harvest.The only catch with a CSA is you might have to be creative as you never know what will arrive in the box.

5. Portion Control

Portion control is not only healthy for your waist but for your budget. For example, 4-6 ounces of protein, like a chicken breast, is a serving. For 4 people, 1 ½ pounds of boneless chicken should be plenty.

When you shop, read the label for the weight. If you shop from a butcher counter, ask them for the weight, not just the number of pieces. And if you do buy or cook extra, save the extra for lunch the next day. Saves time and money.

If you have big appetites at the table (yep, those hungry teenagers playing sports who are really active and growing) you'll probably need a little more.

6. Learn to Love Leftovers

I don't know where or why leftovers became a negative word. It's actually a smart thing to do: cook once and eat twice buy planning for leftovers. Turning leftovers into another meal saves both time and money.

Use leftovers for lunch the next day, or with something like leftover chicken, make a chinese chicken salad or creamy curried chicken salad. It saves you time and money versus buying lunch on the go. Taking leftovers to work from home is cheaper than eating out, and healthier too.

7. Buy a Whole Chicken Instead of Pieces

Buying a whole bird versus pieces is usually a good deal. You pay a premium for parts because someone else did the labor. You can also roast a whole chicken.

I roast a whole chicken once a week and it gives the two of us dinner and lunch. Then I save the body, stripped of most of the meat, and freeze it. To make more freezer space, break the carcass down with a heavy knife or poultry shears and use freezer safe zip bags.

When I get 4-5 in the freezer, I make chicken stock, then freeze the stock for soups and stews. Homemade broth is the best, and making it from roast chicken bones is very thrifty.

One more note on chicken. So many people eat just chicken breast, but chicken thighs are often a little cheaper plus the darker meat is moist and flavorful. Give chicken thighs a try, like this easy teriyaki chicken recipe.

cut up raw chicken pieces | afoodcentriclife.com

You can also buy a whole bird (watch for the sales) and have the butcher cut it up for you for free. Ask for all of the pieces, the back included, to save and freeze for stock. No butcher to cut it up for you? Learn how to do it yourself.

With a good, sharp heavy knife it is not hard. It just takes a little bravery your first few times until you get the hang of it. You can do this! Here are photos to guide you.

8. Shop the Bulk Aisle

Check out the bulk aisle for better prices on pantry basics. Store bulk items in glass jars in your pantry, labeled with masking tape and a sharpie or stick on labels. Be sure that your store has good turnover on the bulk items so the items are not old. This is especially important with dried beans.

9. Go Meatless, Save Money

Plan a few meatless meals per week. Meat, poultry and seafood (animal proteins) are the most expensive part of a grocery list. Try meatless and save money. You can get plenty of protein with plant-based options. Try this hearty Tuscan white bean soup or this pressure cooker lentil soup.

10. Add Beans to Your Diet

While canned beans are a pantry staple, dried beans and a little time will save you money. Beans are a good source of plant-based protein and fiber. Dried beans become a luscious pot of plump goodness with a few hours of soaking and cooking. A pressure cooker, multi-cooker, or slow cooker make the process easier, but you can do it the old fashioned way with a nice heavy pot.

11. Sticker Smart vs. Sticker Shock

Many markets mark down their fresh meat and poultry as they get nearer to the "sell-by" date. Watch for the special deal stickers and use it that night or freeze it. Talk with the meat department staff to understand when they do this to take advantage of lower prices.

Subscribe on the market's website for their weekly specials, and the sales information comes right to your email or text. No paper ads to deal with. And as for coupons, use them only if it makes sense and you really need the item. Don't buy it just because its on sale.

Warehouse stores may have great prices, but the quantities are usually huge. Find a shopping buddy and share the quantities to get the better price. This is also great if only one of you has a membership. Sharing is a good thing.

14. Use Community Resources to Help Cover

If you have lost a job and need help until you find a new one, check out community resources to help make ends meet. Many churches and community organizations have food pantries open to everyone.

They usually provide canned and nonperishable goods as well as many frozen items and sometimes fresh produce from local farms, all for free to those in need. You might not need all of what they give out, but maybe a few select items could fill in the blanks and help stretch shopping dollars.

To find a food bank in your area try this website.

15. Be Willing To Shop Around

Be willing to shop at a variety of stores to get what you want and save money, but beware you don't spend a lot of extra gas money trying to save grocery money. Stores like Trader Joes are known for their great prices. Another chain called Food4Less has low cost deals on groceries. Find these types of stores in your area and get to know them.

16. Try Lower Cost Cuts of Meat

Ask the butcher about lower costs cuts and how to cook them. Boneless, skinless chicken breasts cost more than bone-in chicken thighs. The thighs have lots of good flavor and are easy to cook in many tasty ways.

Lower cost cuts of beef may not be as tender, but are full of beefy flavor. Slower cooking renders tougher cuts tender and flavorful. Think stews and other long cooking methods, and of course using slow cookers.

It's also hard to beat ground meat. Good prices and many ways to cook, plus it freezes well for when it's on sale. Try making ground beef taco filling.

Pouring a glass of clear water from a pitcher in a white kitchen.

17. Drink Water Not Sugar

Skip high cost, poor quality liquids like soda (terrible for you in all forms) and juices. Sodas (diet or regular) are just colored, artificial chemical water. Juices are just liquid sugars; not healthy at all. Both are expensive. Drink lots of fresh water. Add slices of citrus or cucumber for a little refreshing flavor. Use the dollars saved for more important groceries, like protein and produce.

And another tip on liquids, make homemade non-dairy milks such as homemade hemp milk (about $3 a quart), homemade almond milk, and fast and easy coconut milk for less that purchasing at the store. Healthier too with no additives.

18. Shop Online and Save

Thrivemarket.com is an online market whose mission is expanding access to healthy living. They sells healthy foods for wholesale and I've saved a lot shopping on this site. It is a membership site ($5 a month, $60 a year), after a trial period, and they offer a nice discount on your first order.

Shipping is free over a low amount. And for each membership, they give a membership to low income families. Great resource. They add new brands and products continually. They have the best price on cashew butter, which I cannot live without, and nut butters can be pricey.

19. Buy From the Growers

One of my basic staples is raw almonds used for snacking and for making almond milk. Try buying in bulk, direct from a grower in California.

Here's my favorite current brand of almonds (direct) or you can buy them on Amazon.

20. Embrace Eggs

Eggs can be enjoyed for any meal, not just breakfast. Eggs are an excellent source of protein and inexpensive for what you get. Poached, scrambled, or turned into omelets, eggs are a good source of low cost, healthy protein. Eggs are versatile and affordable. And to make perfect hard boiled eggs, try my method for easy peel eggs, then turn them into this delicious egg salad or use them as snacks.

21. Plant a Garden

Plant a garden - especially fresh herbs in pots. Great to cook with and lots cheaper than buying them. If you have room, plant vegetables, lettuces, have fun and experiment. There is something incredibly, simplistically satisfying about cutting fresh herbs from your yard and using them in your food. Right now I have thyme, oregano, basil, sage, cilantro, parsley, dill and chives growing. Skip those expensive little packages when possible.

22. Stop Wasting Money at Breakfast

Stop eating expensive, highly processed, sugary cereals that are unhealthy for breakfast. Try rolled or steel cut oats (buy in bulk) or Greek yogurt, make smoothies, or scramble eggs.

And making coffee at home is sure a lot cheaper than that local coffee place with the green mermaid which adds up fast!

Let this Guide to Making Healthy Smoothies help you create healthy recipes for breakfast instead.

23. Analyze Your Spending

Analyze where your grocery money goes. What costs the most? Is it healthy like whole fresh foods and produce or unhealthy stuff like junk food, processed or packaged food? Make smarter, healthier choices, save money, feel better.

Are a lot of chips, cookies, and snack foods in your grocery cart? They are expensive and give you zero nutritional bang for your buck. Focus on whole, fresh foods. Skip junk, processed and many frozen, packaged foods too. They are usually costly and unhealthy.

24. Adventure Into Ethnic Markets

Ethnic markets can transport you around the world. Venture in and explore. Good prices in spices and staples are to be had. You never know what you might learn or find. Around our area there are Asian, Indian, Persian, Vietnamese, and Japanese markets just to name a few!

Creamy tahini dressing pouring onto salad.

25. Skip Bottled Dressings

Is your refrigerator door filled with bottled salad dressings? Many are filled wtih unhealthy ingredients, sugar, HFCS, poor quality fats and preservatives. Toss them and make your own with a healthy oil and vinegar.

Opt for extra virgin olive oil as your base and add red wine vinegar, or one of the many flavored vinegars for fun.

The basic ratio is 3 parts oil to 1 part vinegar to start. Adjust for your taste preference. Citrus juice works well too instead of vinegar. Add a little Dijon for flavor and creaminess or a little tahini (sesame seed butter).

Find more salad dressing recipes at this link and vinaigrette recipes here.

26. Don't Buy Bottled Water

Bottled water can be pricey. Buy refillable bottles and and a good filter and refill your own to carry for pennies a day, plus it's better for the environment.

27. Make a List and Follow It

And lastly, make a grocery list and follow it. If its not on the list, skip it. Don't get tempted into buying stuff you don't need or have not planned on how to use wisely. The stores job is to get you to spend money. Don't fall for it. And don't shop hungry!

With all of this cooking at home, you will save money, because going out costs more and is not as healthy.

Homemade Taco Seasoning Mix and Ways to Use It

05/04/2020 by Sally Cameron 2 Comments

If you love tacos and make them at home with packaged taco spice mix it's time to make your own homemade taco seasoning mix. No artificial flavors, fillers or additives, just bold flavor that adjusts to your taste preference. We enjoy tacos for lunch regularly and I realized I've never posted my recipe so here it is. Just made a fresh jar for my spice drawer.

Homemade Taco Seasoning Mix

This recipe makes 1 ½ ounces of taco seasoning mix and is easily doubled. Mix up a batch in a repurposed jar. Label and date your taco seasoning mix. Stored in a cool dark pantry or drawer it should be good for at least 6 months. For taco meat, use 1 ½ tablespoons per pound of ground meat. Although this is called Taco Seasoning Mix it's good for more than just tacos. It's a multipurpose blend for:

Your favorite chili recipe
Gilled chicken
Grilled shrimp skewers
Scrambled or poached eggs
A a dry rub for flank steak
A topping for deviled eggs
To turn standard chicken salad into taco chicken salad, mixed with mayo
As a dip mixed with mayo for steamed artichokes or veggies

The Spices You Need

You'll need dried oregano, dried ancho chile, ground cumin and coriander, chipotle chile powder, granulated garlic, smoked or regular paprika, and ground black pepper. I intentionally omitted the salt so you can make it salt-free or add it to the recipe you are cooking. You can make it as mild or spicy as you prefer.

A Few Notes on Spices

You can purchase all of the spices online if needed. I often buy from this company who also has stores, but shop wherever works best for you. This brand is all organic and available at better markets (like Whole Foods).

Ancho chile is the sweetest of dried chiles. The fresh form is a Poblano chile. They are mild, only 1 out of 10 on the Scoville Scale. It's the rich red color and savory flavor in many Mexican and Southwestern dishes.

Chipotle chile powder is made from fully ripe (red) jalapeno peppers that are smoked and dried. It packs quite a punch. Cayenne pepper is a substitute.I t doesn't have the smoky flavor of chipotle but it brings the heat.

Granulated garlic is something I can't live without. It's more granular than garlic powder. If all you have is garlic powder, substitute that and use a bit less.

Far from being used only as a garnish for Deviled Eggs, paprika has a wonderful flavor. The Smoked paprika is easy to find so try it if you enjoy smoky flavors. It's another great add to your spice arsenal.

10 minute taco filling | AFoodCentricLife.com

📖 Recipe

Homemade Taco Seasoning Mix

Sally Cameron

Skip the packets with fillers or additives and high salt levels and blend your own. This spice blend works great with beef or turkey taco filling and many recipes beyond tacos. Use it for chicken, in chili or with eggs. Use 1 ½ tablespoons (4 ½ teaspoons) per pound of ground meat.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course condiment

Cuisine Mexican

Servings

Calories 4 kcal

Ingredients

▢ 1 ½ teaspoons dried oregano
▢ 1 ½ teaspoons ancho chile
▢ 1 teaspoon ground cumin
▢ 1 teaspoon ground coriander
▢ 1 teaspoon smoked paprika substitute regular paprika
▢ ½ teaspoon granulated garlic substitute garlic powder
▢ ¼ teaspoon dried chipotle pepper substitute cayenne
▢ ¼ teaspoon ground black pepper

Instructions

Add all herbs and spices to a clean dry jar and shake to blend. Label, date and store in a cool dark drawer or pantry for best longevity. Properly stored it lasts 6-12 months.

Notes

If you, like me, are histamine intolerant (HIT) or have allergy issues, be mindful of using this blend.

Nutrition

Serving: 1teaspoonCalories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 5mgIron: 1mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Simple Stovetop Salmon

03/16/2014 by Sally Cameron 183 Comments

If cooking fish makes you nervous, you're not alone-but this simple stovetop salmon will change that. This foolproof pan-searing method gives you restaurant-quality salmon in minutes, with a golden crust and tender, juicy center. It's more of a technique than a recipe-and once you've mastered it, you'll never hesitate to cook salmon again. It's quick, reliable, and works beautifully with other fish too. Dinner rotation, meet your newest weeknight staple.

Seared salmon with bright green basil pesto on top, and slices of lemon.

With the right tools and a few simple tips, you can pan-sear salmon like a pro-no stress, no sticking. Salmon is naturally rich in protein, heart-healthy omega-3s, and vitamin D, making it a smart, nutritious choice for weeknight meals. A good non-stick skillet and a small amount of oil are all you need to cook it beautifully and serve it with confidence.

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Why You'll Love This Recipe

Foolproof technique - Pan-searing as a method is so easy for perfectly cooked salmon every time.
Quick & easy - Ready in under 15 minutes with just a few simple ingredients.
Healthy & satisfying - High in protein, omega-3s, and vitamin D for a nourishing dinner.
Minimal cleanup - Just one nonstick pan and a spatula-no oven, no fuss.

Follow these easy directions for how to skin salmon at home.

Recipe Ingredients

A tray of perfectly cut bright orange salmon filets ready to cook.

Salmon - I prefer king salmon filets. Fresh wild is best but availability is limited so look for a good quality farmed. You can find wild king salmon frozen if you like frozen salmon.

See the recipe card for measurements, salt, and pepper.

Chef's tip on buying salmon: Wild king salmon is the best of the best, but it's getting harder and more expensive to find. For more information on purchasing seafood, check out the Seafood Watch website. Check out their Sustainable Salmon Guide.

Recipe Instructions

Prep Salmon

If your fillets still have the skin on, you can remove the skin yourself or ask your fishmonger to do it for you. For large pieces, cut them into individual portions before cooking-it makes handling and even cooking much easier.

Don't forget to check for pin bones. Run your fingers over the surface of the fillet and use kitchen tweezers or needle-nose pliers to pull them out. (Pro tip: I actually use fly fishing pliers-they work beautifully!)

If you're sensitive to stronger fish flavor, trim away the dark bloodline along the center. That section can taste a bit strong and is often why some people think they don't like salmon.

How to Pan Sear Salmon

Start by seasoning the top side of the salmon (the presentation side) with salt, pepper, or your favorite spice rub.

Heat about 1 teaspoon of oil in a nonstick skillet over medium heat until the oil shimmers-hot, but not smoking. Carefully place the salmon seasoned side down in the pan and let it sear undisturbed. That crust won't form if you keep moving it around-let it do its thing.

You can sear it until golden or go darker for a blackened effect. The longer it sears, the quicker it will finish after flipping.

Chef's Note: If you're using a spice rub, lower the heat slightly so the spices don't burn. Watch closely-it can go from perfect to scorched fast.

Once the crust forms, gently flip the salmon. Turn the heat to low and cover the pan with a lid. Let it finish cooking until it reaches an internal temperature of 135-145°F, depending on how well-done you like it. Thinner fillets will cook in just a few minutes.

How to Keep Salmon Fresh

With the rising cost of groceries, keeping food fresher for longer isn't just a perk-it's essential. That's why the refrigeration system you choose matters. Across three homes, I've consistently chosen Sub-Zero, and I've been happy with them every time (and their terrific customer service).

Sub-Zero's dual refrigeration technology is what sets them apart. Their refrigerators and freezers operate on separate systems, creating the ideal conditions for both. Frozen foods stay preserved in cold, dry air, while refrigerated ingredients benefit from cool, humid air-exactly what they need to stay fresh. Food is an investment, and so is your refrigeration.

Beyond performance, the built-in design is sleek and timeless. For more information, visit the Sub-Zero website or check out their Facebook page.

How to Serve Salmon

These quick-seared salmon fillets are a blank canvas for flavor. Serve them simply with a squeeze of lemon, or dress them up with bold toppings like:

Fresh pineapple mango salsa for a tropical twist
Tomatillo salsa verde for tangy, smoky brightness
A dollop of basil pesto for herbaceous richness
This smoky creamy harissa aioli (which takes 2 minutes).

So many delicious ways to make this your own-just switch up the topping and it's a whole new meal. Add rice and a salad, and you are set for one terrific meal!

Recipe FAQs

What's the best type of salmon for pan searing?

Look for skinless fillets of Atlantic, King (Chinook), or Sockeye salmon. Thicker cuts are easier to cook evenly. If using wild salmon, keep a close eye-it tends to cook faster due to lower fat content

Do I need to remove the skin cooking?

I prefer to, but you don't have to. You can sear the salmon presentation side down first, then flip it and finish cooking skin-side down. Once it's done, the skin will peel off easily. That said, removing the skin before cooking lets you season the fish more evenly and trim away the darker bloodline if you prefer a milder flavor.

Can I use this technique with other fish?

Definitely. This pan-searing method works well with other firm fish fillets like halibut, steelhead, or Arctic char. Adjust cook time based on thickness. And with lighter fish, I pour in a little white wine or lemon water then put the lid on so it steam finishes the fish moist.

What if my salmon sticks to the pan?

Use a quality nonstick skillet and don't rush the sear. Let the crust form naturally before flipping. If it's sticking, it's not ready to turn yet. A bit of neutral oil helps, too. Watch the heat if you need to turn it down so it doesn't burn.

How do I know when salmon is done?

Use a digital thermometer to check the thickest part-135-140°F is ideal for a moist, just-done center. 145°F is fully done. The flesh should flake easily with a fork but still look slightly translucent in the center.

More Salmon Recipes

Try these other delicious salmon recipes and check out the seafood recipe index page for more recipe ideas.

Did You Make This Recipe?

If you make this stovetop salmon, please add your comment. I enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Simple Stovetop Salmon

Sally Cameron

Searing salmon fillets takes just minutes, making this an easy and healthy weeknight dinner. By varying spices and sauces it's also infinitely versatile. Fresh, wild king salmon is the best choice when it is available. Have the fish counter skin it for you to save time or do it yourself with a sharp filet knife. Good options for a sauce or topping are basil pesto or a fresh fruit salsa.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 6

Cook Time 10

Total Time 16

Course Dinner, fish, Main Course

Cuisine American

Servings

Calories 252 kcal

Equipment

▢
Non-stick pan

Ingredients

▢ 1 ½ pounds salmon fillet, skinned cut into 4 even portions
▢ ½ teaspoon sea salt
▢ ½ teaspoon ground black pepper
▢ 1 teaspoon olive oil, avocado oil, or a clean neutral oil not vegetable oil, see below

Instructions

Season top side of skinned salmon with sea salt, ground black pepper and granulated garlic.
In a medium size non-stick pan heat oil over medium heat and add the salmon seasoned side down into the pan. Allow salmon to sear until a browned crust is formed. You can go for a light golden crust or almost to blackened.
Turn the salmon over, cover with a lid and turn heat down to low. Salmon fillets will finish cooking in a couple of minutes. Timing will depend on the thickness of your fillets and how long you seared them. Cook to 135° - 145°. Serve alone or with a sauce of your choice.

Notes

If the salmon has skin, learn how to skin salmon be reading this post. Optionally, trim any dark purple area on the skinned side. This is the blood line of the salmon and can have a strong taste.

Here is a terrific, clean cooking oil I use instead of vegetable oil (which is not healthy). it's called Zero Acre Farms. Unfortunately you have to order online, but it's worth it (no affiliation).

Nutrition

Calories: 252kcalCarbohydrates: 1gProtein: 34gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 366mgPotassium: 841mgFiber: 1gSugar: 1gVitamin A: 69IUVitamin C: 1mgCalcium: 22mgIron: 1mg

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Super Moist Lemon Olive Oil Cake Recipe

04/05/2023 by Sally Cameron 23 Comments

With the zesty lemon flavor, soft crunchy texture from cornmeal and ground almonds, plus moist richness from olive oil, here's one of my go-to desserts: lemon olive oil cake. It's gluten-free (or use all purpose flour), and can be made dairy-free. Everyone loves it and it's easy to bake. Absolutely delicious!

A slice of lemon olive oil cake drizzled with lemon glaze, the cake behind.

You might know this olive oil cake as polenta cake, cornmeal cake, or even as a lemon cake recipe. This recipe covers all of those descriptions so it's hard to pick just one. It's totally delicious and one of my favorite cakes for more than 10 years.

And for one more easy dessert baked in a springform pan, try this sweet cherry cake or in fall, this Nantucket cranberry pie (more like a cake).

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Why You'll like This Recipe

It's a crowd pleaser if you have lemon lovers.
You can make it ahead.
It's versatile for serving at different times.
Dress it up or not.
Easy, because the food processor does all the work.

For another terrific lemon dessert, try this lemon posset. Make it in minutes!

Recipe Ingredients

Ingredients for lemon olive oil cake in bowls on counter.

Polenta: Many bags are labelled both polenta and grits. It's basically the same thing; ground cornmeal. It is not cornmeal flour, which is fine. This is the brand I've always used. Buy regular polenta, not instant polenta, which is finer and pre-cooked for faster cooking.
Flour: Use a good general purpose GF blend for a gluten-free lemon olive oil cake. Here is the flour I bake with. If you do not need GF, I recommend this all-purpose flour.
Baking powder: Buy aluminum-free baking powder and check the expiration date before using. It's a leavener, helping the cake batter to rise.
Salt: I use the fine pink sea salt but table salt is fine.
Almonds: Raw whole almonds. By weight, you need almost a half pound. By measure, 1 ¼ cups. Weighing is better.
Sweetener: Use cane sugar, granulated sugar, or part monk fruit blend to reduce sugar. I use half cane sugar and half monk fruit and you'd never know the difference.
Lemon: This recipe uses the whole fruit, so use fresh lemons. If you have Meyer lemons, all the better, but regular lemons work too.
Olive oil: For the type of olive oil, I use extra-virgin olive oil. Use a mild fruity one. It is the best choice for flavor and healthy fat. Don't substitute vegetable oil.
Milk: Lemon olive oil cake works with both dairy milk and almond milk. If you're using homemade, unstrained almond milk, strain it for this recipe.
Eggs: Large eggs, clean, and un-cracked.
Extract: Almond extract amplifies the almond flavor in this marvelous lemony cake recipe.

Please see the recipe card for measurements.

Chef's Tip: What is the most accurate way to measure in baking? Using a digital kitchen scale. It's an inexpensive and invaluable kitchen tool for more than baking. Because baking is chemistry, a digital scale is the only way to get accuracy and insure that the recipe you're making comes out right.

Substitutions and Variations

The only possibility I've never tested is using almond flour instead of whole raw almonds. Since you're using a food processor that grinds the almonds into the batter, there's really no reason, unless you want to try it. Swap 7.5 ounces of almond flour (2 cups + 3 tablespoons) for raw whole almonds. It's best to weigh it with a digital kitchen scale.

For a vegan lemon cake, try making it with an egg substitute such as flax eggs, aquafaba, or chia see eggs. See this guide for help.

For another terrific sauce to serve with lemon olive oil cake, try this homemade strawberry coulis recipe.

Recipe Instructions

Using a food processor makes this cake easy as it does all of the work for you. You need a 9" springform pan and parchment paper to bake this olive oil cake. Here are step-by-step photos so you know what the process looks like.

Set-up: Pre-heat the oven to 325°F. Spray the springform pan with non-stick (here is the brand I use) and add a round of parchment paper to the bottom.

Dry ingredients for the cake in a glass bowl. — Step 1A

Whisking the dry ingredients together for the cake. — Step 1A

Step 1: In a medium bowl, whisk together the dry ingredients: cornmeal, flour, baking powder and salt.

Whole almonds and sugar in the bowl of a food processor. — Step 2A

A sandy textured mix of ground almonds and sugar after processing. — Step 2A

Step 2: Add the almonds and sugar to the workbowl. Pulse to process to grind together, about 30 seconds. It will have a coarse, sandy texture.

Grinding whole almonds, sugar, and lemon in a food processor bowl. — Step 3A

Making the cake batter, ground almonds and lemon in a food processor workbowl. — Step 3A

Step 3: Add the lemon juice and the whole lemon half and process 45 seconds. Scrape down the workbowl with a rubber spatula.

Adding the wet ingredients, eggs and olive oil. — Step 4A

Next steps in making the almond cake batter in a food processor, smooth batter. — Step 4A

Step 4: Add the wet ingredients: olive oil, eggs, milk and almond extract and process for 1 ½ minutes until the batter is smooth.

Pouring olive oil almond cake batter from the workbowl into the springform pan for baking. — **Step 5**

Step 5: Pour cake batter into the prepared pan pan and bake for 50-60 minutes until the top is light golden brown and the top springs back when gently touched with your fingertips. Let the cake cool for 10 minutes in the pan, then release the spring and cool on a wire rack.

Lemon olive oil cake, baked and out of the oven, a lovely golden brown.

Timing will depend on your ovens and whether conventional or convection. Convection bakes faster, so keep an eye on it near the end. If you have a choice of modes, use conventional for this recipe.

Serving Suggestions

The olive oil cake on the counter, a piece cut out dusted with powdered sugar.

Lemon olive oil cake works as a simple dessert dusted with powdered sugar (also called confectioners' sugar) or powdered monk fruit blend. It makes a nice snack cake in the afternoon with a cup of tea and with brunch because it's not overly sweet.

Lemon olive oil cake can be made two days ahead, wrapped with plastic wrap, and refrigerated. I think it would freeze well, but it never lasts that long. This cake lasts 3-4 days after baking, well wrapped in plastic wrap and refrigerated.

How to Dress it Up

Three options to dress up olive oil cake for a special occasion, add fresh juicy berries and:

An easy lemon glaze or lemon icing (recipe below).
Softly whipped cream sweetened with sugar and vanilla or almond extract. What I use is a squirt of this syrup as it blends in easily.
Another sauce idea is this berry sauce, smooth or chunky.

Top down view of a baked olive oil cake sifted with powdered sugar on parchment paper.

Simple Lemon Glaze or Lemon Icing

If you want to make the lemon glaze (icing) like in the main photo, mix 1 cup of sifted powdered sugar with fresh squeezed lemon juice until it's the consistency you want. It takes 2-4 tablespoons of lemon juice. Sifting the powdered sugar through a fine-mesh sieve or strainer first gets rid of lumps in the powdered sugar.

To reduce the tartness, whisk in 1-2 tablespoons of melted unsalted butter (dairy or plant). Taste it first and decide. If you are making the icing ahead of time and refrigerating, it gets stiff with the cold temperature. Let it warm up a bit on the counter before serving and re-whisk.

If you'd like, add a little almond extract or vanilla extract.

For another terrific gluten-free cake that's always a hit, try my gluten-free pound cake!

Recipe FAQs

What does the olive oil cake taste like?

Olive oil cake tastes rich and moist, you'd never think it tastes like olive oil with its wonderful flavor.

What kind of olive oil for an olive oil cake?

I always choose extra virgin olive oil for it's marvelous flavor and high quality, but don't use a fancy, expensive, finishing EVOO. A quality extra virgin olive oil is fine.

Are oil cakes more moist?

Yes, oil cakes (like this lemon olive oil cake) are more moist because butter has a percentage of water in it (about 18%) and oil is 100% fat, so an oil cake is more moist because of the higher fat content.

What do you put on top of olive oil cake?

Powdered sugar sprinkled through a small strainer, a dollop whipped cream sweetened with sugar and either vanilla or almond extract, and fresh berries are nice. Another option, a powdered sugar or powdered monk fruit glaze is terrific, tastes the same, and no sugar. See how to make it above!

More Lemon Recipes

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📖 Recipe

Easy Chocolate Mousse Recipe (without eggs)

12/26/2010 by Sally Cameron 18 Comments

This easy chocolate mousse recipe is one I've used for catered parties large and small-it's quick, elegant, and always a hit. Made without eggs and ready in just minutes, it's perfect for entertaining or a simple make-ahead dessert. Serve it in stemmed glasses, ramekins, or chocolate shells, and top with fresh berries for a beautiful presentation. Keep this one in your party file-it's a go-to chocolate dessert you'll make again and again.

With chilled heavy cream, high quality Dutch process cocoa powder, powdered sugar and vanilla, you can whip up a beautiful, creamy, easy chocolate mousse in about 5 minutes. If you plan to serve it right away it will be a soft mousse. If you refrigerate the mousse it will firm up a bit. It can even be made a day ahead to save time.

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Why You'll Like This Recipe

Quick & Easy - No eggs, no fuss-just a few ingredients and five minutes to prep.
Rich & Decadent - Silky smooth and deeply chocolatey, with a texture that feels fancy.
Versatile for Any Occasion - Serve in glasses, chocolate shells, or mini cups with berries for a show-stopping finish.

Recipe Ingredients

Simple ingredients!

Heavy cream: Heavy cream and heavy whipping cream are the same at the market. Look for a high fat content heavy cream for a rich, decadent easy chocolate mousse.
Cocoa powder: Dutch process cocoa powder blends in the easiest.
Sweetener: Powdered sugar (see substitutions).
Vanilla: Use only real, pure vanilla extract. Vanilla paste works too. No artificial or fake stuff here.

Substitutions and Variations

To reduce sugar and make easy chocolate mousse low carb or keto, swap this terrific powdered monk fruit/allulose blend for the powdered sugar.

Recipe Instructions

Sift the powdered sugar to remove any lumps.
Whip heavy cream until soft peaks begin to form. Stop the mixer and add the cocoa-sugar mixture using parchment as a funnel. Start low and whip the the mousse together until it's well incorporated and the mousse. You can also use a standing mixer fitted with the whip attachment.
Place mousse in 18" disposable bags fitted with a wide star tip or round tip and pipe into glasses or ramekins to serve. Alternatively use a plastic zip bag fitted with. Twist top and close with a rubber band. Refrigerate until serving time. When ready to serve, snip off point of piping bag and pipe into vessel of choice.
Garnish with plain or sweetened whipped cream and berries.
Alternatively spoon the mousse into glasses, cups or ramekins to serve.

Serving Suggestions

To serve, spoon or pipe the mousse into martini glasses, brandy snifters or stemmed wine glasses. For an over-the-top presentation, pipe the mousse into purchased chocolate shells.

From bite-sized to small bowl sized, they make an elegant presentation. Garnish with berries, whipped cream and fresh mint for more flavor and color; a treat for the eye as well as the palate.

You can purchase varying sizes of chocolate shells at many better grocery stores, online chocolate dessert shell sources and sometimes at stores like Cost Plus World Market. Availability comes and goes depending on the season.

More Chocolate Recipes

For a really incredible, no fail chocolate pudding recipe, see the Chocolate Pots de Creme recipe with dark chocolate, coconut milk, eggs and stevia. It's heavenly and people always love it. For another twist on mousse, try my white chocolate peppermint mousse recipe.

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Gluten-Free Cheesecake (Instant Pot Recipe)

11/09/2009 by Sally Cameron 26 Comments

Craving a gluten-free cheesecake? Here's one that's ultra-creamy, rich, and fuss-free. This version bakes perfectly in an Instant Pot or pressure cooker for silky results without cracks and in a fraction of the usual time. Keep it classic and bare, or finish with a simple sour cream layer, fresh berries, or your favorite sauce for the holidays. Naturally gluten-free with a crisp GF crust-and reliably flawless every time.

Creamy rich cheesecake on a white plate with a bright red berry sauce.

Cheesecake is a classic favorite, but I don't make it often-it's a rich indulgence, loaded with cream cheese, eggs, and sugar. A full-sized cheesecake serves 12-16, which means a lot of leftovers (and too much temptation in the fridge!). The perfect solution? A small-batch 7-inch or 8-inch cheesecake made right in your Instant Pot-just the right size for a treat without overdoing it.

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Why You'll Love Gluten-Free Cheesecake

It takes way less time than traditional cheesecake.
Simple ingredients and so easy to make!
Use whatever toppings you please.

Ingredients You'll Need

Cream cheese: Get full-fat cream cheese , not low-fat cream cheese.
Sugar: You can use regular sugar or go lower carb with allulose or allulose and monk fruit blend.
Eggs: Large are fine.
Vanilla: Use real vanilla extract. Vanilla paste is good too.
Lemon: just a little juice and the zest if you please.
Crust: Use gluten-free or classic graham crackers or ginger cookies.
Butter: A little unsalted butter for the pan and crust.

Please see the recipe card for measurements.

Substitutions and Variations

Use almond extract instead of vanilla extract.
Eliminate sugar by using powdered allulose or a monk fruit-allulose blend. It works great. I use the powdered allulose (⅔ cup).
Varying your toppings gives you lots of variations.
Stir ½ cup mini chocolate chips into the batter before pouring it into the pan. Stir them in 1 teaspoon of cornstarch before adding them to the batter-this helps them stay evenly distributed...or melt them and swirl into the batter.

Chef's Tip - Classic Sour Cream Topping
For a smooth, tangy finish that also hides any small surface cracks, combine 1 cup sour cream with 2-3 tablespoons sugar and ½-1 teaspoon vanilla. Spread it over the slightly cooled cheesecake (it can still be just warm), then chill until the topping is set and the cheesecake is completely cold.

How to Make Gluten-Free Cheesecake (Instant Pot)

Pressure Cooker Set Up

Prepare a foil strip for lifting the cake out of the pressure cooker with an 18" strip of foil and double folding it twice lengthwise. Set trivet inside the pressure cook and add 2 cups of water.

Note - The photos were taken using a stovetop pressure cooker. New photos with my Instant Pot are in the works.

A black trivet placed in the bottom of a pressure cooker with a little water.

Make the Gluten-Free Crust

For the crust, I use organic, gluten-free ginger snap cookies or graham crackers. To make the crumbs, whirl the cookies in a food processor or put them in a heavy duty zip bag and crush finely with a rolling pin or meat pounder. I like the extra flavor from the ginger cookies. Combine with the melted butter.

Spread a little butter on the bottom and sides of the pan, then press the crumbs into the bottom and a little up the sides.

Pouring cheesecake batter into a springform pan with a graham cracker crust.

Mix Batter and Pour

In the bowl of a food processor (or with a hand mixer) puree the room temperature cream cheese and sugar until smooth, about 15 seconds. Blend in the eggs, lemon juice, zest, and vanilla, about another 10 seconds. Do not overwork the batter. Pour batter into the springform.

With the aid of the foil "wings" lift the cheesecake carefully into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid on and set the Instant Pot to high pressure for 19 minutes.

Note - If you use an older stovetop pressure cooker that reaches high pressure (PSI) than an electric Instant Pot, set your timing for 15 minutes.

Finishing the Cheesecake

When time is up, press the cancel button and allow the pressure cooker to go through a natural release for 10 minutes, then release any extra pressure manually. A gentle jiggle in the middle is exactly what you want. The center will firm up as it chills. If the edges are set and the center wobbles a little it's done.

Cool on a wire rack at room temperature and chill overnight. It's amazing. After a few hours or an overnight chill it becomes more dense and velvety like a traditional cheesecake.

A springform pan lowered into a pressure cooker for pressure cooker cheesecake.

Make-Ahead Tips

Cheesecake is one of the best make-ahead desserts. Prepare it 1-2 days in advance and keep it covered in the refrigerator until ready to serve. The texture actually improves after a full overnight chill, becoming even smoother and more sliceable.

Add any toppings-berries, whipped cream, sauces, or the sour cream layer-just before serving or after the cheesecake is fully chilled.

Serving Suggestions

Serve gluten-free cheesecake well-chilled for the smoothest, creamiest texture. It's wonderful just as it is, or dress it up for the season with fresh berries, a spoonful of blueberry compote, or a simple drizzle of melted chocolate. A dollop of lightly sweetened whipped cream is always welcome.

For holiday dinners, pair it with a bright cranberry sauce, a swirl of strawberry coulis, or a dusting of cocoa or cinnamon for a festive finish. This cheesecake slices beautifully, making it a great make-ahead dessert for entertaining.

Storing

Cover the cheesecake tightly and refrigerate for 4 days.

Recipe FAQs

Can I use regular (non-gluten-free) graham crackers for the crust?

Yes. Any classic graham cracker or cookie-crumb crust works perfectly if you don't need the cheesecake to be gluten-free. The filling stays the same.

Can I make this without a food processor?

Yes. A hand mixer works very well for this smaller cheesecake. Mix on low speed and stop as soon as the batter is smooth-especially after adding the eggs. A stand mixer isn't ideal for this recipe because the bowl is large and the batter is smaller volume; it tends to incorporate too much air, which can lead to puffing or cracks.

What size pan do I need?

A 7-inch springform or removable-bottom cheesecake pan fits most Instant Pots. If yours is larger or smaller, you may need to adjust the cooking time slightly.

How do I keep my cheesecake from cracking?

Two things help most: Avoid over-mixing the batter once the eggs are added.
Let the pressure release naturally. Even if a small crack appears, the texture will still be perfect-and toppings easily cover it.

More Dessert Recipes

Please Leave a Comment

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Balsamic Strawberries (with Homemade Balsamic Glaze)

02/09/2024 by Sally Cameron 7 Comments

Balsamic strawberries might sound like an unexpected pairing, but they're a perfect match. Sweet, juicy berries meet the rich tang of a balsamic vinegar reduction (also called balsamic glaze or balsamic syrup) for a simple yet elegant dessert. This easy recipe takes just minutes to make and can be served on its own, spooned over ice cream or frozen yogurt, or layered with whipped cream for an effortless summer treat. Bonus: it includes a quick homemade balsamic glaze recipe!

Strawberries with Balsamic syrup in stemmed glasses for dessert.

The small squeeze bottle near my stove holds an intensely flavored brown syrup - balsamic glaze. A drizzle transforms almost anything it touches. Usually, healthy and dessert don't belong in the same sentence, but this one proves otherwise. The natural sweetness of ripe strawberries pairs beautifully with the tart, syrupy richness of balsamic glaze, creating a dessert that's both light and indulgent.

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Why You'll Love Balsamic Strawberries

Simple, elegant, and easy - Just a few ingredients come together in minutes for a light, flavorful dessert.
Customizable balsamic glaze - Choose from three easy options - store-bought, reduced balsamic vinegar, or a quick homemade balsamic syrup.
Dress it up or down - Serve simply in a bowl, or elevate it over ice cream, yogurt, or mascarpone for a fancier touch.
Perfect for strawberry season - Sweet, ripe strawberries shine in this healthy, refreshing summer dessert.

If you love balsamic vinegar, try these balsamic glazed brussels sprouts. So good!

Ingredients You'll Need

A bowl of riper ed strawberries, a glass bowl of balsamic vinegar, and a little brown sugar.

Strawberries - Use fresh, not frozen, strawberries. Thawed berries become too soft and watery. Choose sweet, ripe berries for the best flavor - and if you can, go organic, since strawberries always make the EWG's Dirty Dozen list.
Balsamic vinegar - Use a good-quality balsamic vinegar for the glaze or reduction. Homemade balsamic glaze (or balsamic syrup) tastes far better than most store versions, which are often thickened with gums and can turn sticky. It's quick to make and delivers a smooth, balanced flavor.
Brown sugar - Optional, and only if you're making your own balsamic glaze. The sugar helps the balsamic vinegar reduce and caramelize into a glossy, syrupy glaze.

Please see the recipe card for measurements.

Substitutions and Variations

Add fresh raspberries. Mix in a handful of raspberries with the strawberries for a pretty color contrast and added tartness.
Fresh herbs. Finely slice basil or mint and sprinkle over the top just before serving.
Creamy topping. Add a dollop of softly whipped cream (try it with vanilla) or use lightly sweetened Greek yogurt for a fresher take.
Serve over ice cream. Vanilla ice cream or frozen yogurt balances the tangy balsamic glaze beautifully.
Need a little more sweetness? If your berries aren't real sweet, sprinkle in a touch of sugar or a monk fruit-allulose blend to taste and let them macerate for a few minutes.

Another sauce idea: If you'd rather have chocolate over those strawberries, try this homemade chocolate syrup, or serve them both. They are good together.

How to Make Balsamic Strawberries

For Strawberries

whole strawberries in sieve drying after washing on a marble counter.

Wash and dry the strawberries. Slice in halves or quarters vertically. Add to bowls or stemmed glasses for serving or see more serving ideas towards the end.

How to Make Balsamic Glaze

Pouring balsamic vinegar into a small pan for reducing into glaze. — **Step 1: Add vinegar to a small pan (1-2 qt). Simmer over low until reduced by ⅓.**

Finished balsamic glaze on the back of a spoon like syrup. — **Step 2: As the vinegar reduces, it thickens until it coats the back of a spoon. It thickens further upon cooling.**

Chef's Tip: If your balsamic glaze thickens too far, thin with a little water. Pour into a squeeze bottle or a small jar with a tight lid. No refrigeration is needed.

Need another way to use balsamic glaze? Try this Fig, Goat Cheese and Prosciutto Crostini with Balsamic Glaze.

Molasses colored balsamic glaze in a jar dripping off spoon.

For another terrific, easy to make dessert, try this strawberry panna cotta recipe. And a little of the balsamic would be great over the top too.

Chef's tip: Choosing balsamic vinegar. Balsamic vinegar comes in a range of prices from cheap stuff to highly prized bottles costing a small fortune. For a balsamic reduction, choose a decent quality but no need to break the bank. And be sure to read the label. Don't buy a poor quality bottle with caramel coloring or anything added. Here's a good balsamic vinegar with a syrupy quality so you can use a drizzle of balsamic vinegar right from the bottle.

More Uses for Balsamic Glaze

Balsamic glaze is useful in so many ways. Think of it as more of a garnish.

Squirt a little over basic green beans as a quick upgrade.
Drip it onto toasted baguette smeared with soft goat cheese for an easy appetizer.
Use it as a sauce for roast or grilled salmon or chicken.
Garnish pureed soups.
Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil.
Use it with other fresh fruit. Wrap small wedges of cantaloupe with prosciutto and drizzle with balsamic glaze.

Use fresh strawberries in these terrific greek yogurt parfaits, like dessert for breakfast.

How Long Does it Last?

Homemade balsamic glaze lasts a long time because of the acid and sugar. Keep in an airtight container. Storing in a cool pantry is best. Refrigeration is not necessary.

If you want to refrigerate it realize it will thicken from the cold so let it warm up or thin with a little water if needed. An opened bottle of balsamic vinegar lasts probably 12-18 months kept tightly capped after use, so a balsamic reduction should also last a long time.

Serving Suggestions

Serve balsamic strawberries at room temperature or chilled in a small bowl drizzled with the balsamic glaze. For a fancier presentation place strawberries in martini-style stemmed glasses. It's also wonderful over a scoop of ice cream or pound cake.

Want something a little more decadent? Start with one of these gluten-free chocolate brownies, then a scoop of ice cream, strawberries, and balsamic. It's over the top!

Some people like a grind of fresh black pepper with their berries but I prefer it without.

Recipe FAQ

Can I use frozen strawberries?

Fresh strawberries are best for serving balsamic strawberries. Frozen then thawed strawberries are very wet and soggy, so the texture is not the best. If frozen is all that you have, thaw frozen strawberries and mash them with a fork, then serve with the balsamic glaze over the top of ice cream or frozen yogurt, or over a slice of cake. Try the recipe again when you can get good fresh strawberries.

How long will balsamic glazed strawberries last?

Keep fresh strawberries stored separately in the refrigerator and dress when you are ready to serve. Balsamic glaze (or balsamic syrup) lasts unrefrigerated for weeks. Fresh strawberries last in the refrigerator about 5 days. If you macerate the strawberries in the balsamic glaze, it is best served right away. As it is so simple, no need to make it ahead.

How much sugar should I add to balsamic glaze

Depending on the sweetness of your balsamic vinegar, you may not need to add any sugar; at most a teaspoon or two. How much depends on how sweet you want it. Good balsamic vinegar has a nice natural sweetness. Make your glaze, taste, the if needed, add a little brown sugar or monk fruit for a great zero-sugar option. One of my favorite sweetening options is simple syrup made with monk fruit.

More Delicious Recipes With Strawberries

Strawberries are great in summer salads, like this strawberry salad with goat cheese or feta cheese.

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Balsamic Strawberries

Sally Cameron

Reduce balsamic vinegar with a little brown sugar and you get a fantastic, intensely flavored glaze that's versatile in many dishes. I keep a squeeze bottle ready to use by my stove. Here, it's paired with sweet strawberries for a simple, healthy dessert. The glaze makes extra. In a hurry, use store bought glaze.

5 from 1 vote

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Prep Time 10

Total Time 10

Course condiment, Dessert, Sauce

Cuisine Italian

Servings Glaze yield 1 cup

Calories 24 kcal

Equipment

▢
Small pan to make reduction

Ingredients

▢ 1 12-ounce bottle decent quality Balsamic vinegar
▢ 1 pound strawberries washed and quartered

Optional if needed

▢ 1 tablespoon brown sugar

Instructions

Balsamic glaze

Place vinegar in a small saucepan and a simmer until reduce by ⅓, from 12 ounces to 8 ounces. Watch so it does not burn or reduce too far. Stir or whisk occasionally. Taste. If it is naturally sweet enough for you, allow to cool then store in either a small glass jar or a squeeze bottle.
If it is too tart for you, stir in a little brown sugar or use simple syrup (see note below).
If balsamic glaze gets too thick, thin with just a little water until it is the consistency you desire.

Strawberries

Wash and stem the strawberries. Slice in half vertically or into quarters depending on size. Add to small bowls or stemmed glasses to serve, drizzled with the balsamic glaze. Serve immediately.

Notes

Other serving ideas:

With a dollop of sweetened whipped cream.
Over yogurt.
Over ice cream

More uses for balsamic glaze:

Add a squiggly line to dress a plate, like in a fancy restaurant
Drip it onto toasted baguette smeared with soft goat cheese for an appetizer (add figs if in season)
Use it as a sauce for roast or grilled salmon or chicken
Garnish pureed soups
Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil
Drizzle over fresh, sweet strawberries for a fantastic and healthy dessert.

Homemade balsamic glaze lasts almost indefinitely because of the level of acid and sugar. Keep in an airtight container. Refrigeration is not necessary. If you want to refrigerate it realize it will thicken from the cold. If you've had it for a few months, taste it to be sure the flavor is still good.

Nutrition

Calories: 24kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 116mgFiber: 2gSugar: 4gVitamin A: 9IUVitamin C: 44mgCalcium: 12mgIron: 0.3mg

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Bacon-Wrapped Scallops

08/21/2014 by Sally Cameron 58 Comments

Great food makes for great bribery. With the promise of a fabulous feast, we invited ourselves over to good friends for the weekend. They have a gorgeous home overlooking the California coast. Hey, what are friends for? The star of the dinner - bacon-wrapped scallops. Easy to assemble and grill and delicious to eat!

Grilled scallops wrapped with Prosciutto on bamboo skewers.

We've known Dave and Amy for many years and have been privileged to stay at their beautiful home in Ventura, CA. Whenever we visit, we threaten to move in and not leave. A custom-built house with beautiful views of the blue Pacific coastline, subterranean wine cellar, and of course, a fantastic gourmet kitchen with a Sub-Zero fridge and a big Wolf range.

Beautiful gourmet kitchen with Wolf range.

The Joy of Cooking With Friends

The blue coast of California from the top deck.

Cooking by itself is so much fun, but cooking with friends, for friends, multiplies the fun. The plan for the weekend was to hit the farmers market for fresh ingredients, cook together, enjoy what we made, drink some wine, and soak in the fresh ocean air and views from the third floor deck of their home. Sounded like a perfect weekend to us.

Ocean view of Ventura, CA, as viewed by a black Labrador, Lucky, on the top deck of the house.

When family and friends found out what we were up to, our quiet dinner for four quickly morphed into a party for nine. Ha! The more the merrier.

Menu Planning

When planning a party menu, I start with the main course and build around it. For this dinner, we planned grilled bacon-wrapped scallops because our hostess loved scallops. We picked up beautiful jumbo sized ones at the farmers market.

Shopping at a farmers market for seafood.

Instead of the usual bacon wrapping, this time we used Prosciutto. Either one works. After wrapping, we skewered them, drizzled with olive oil, and grilled.

Big sea scallops ready to be skewered for grilling.

How to Make Bacon-Wrapped Scallops

The process of wrapping scallops with prosciutto for the grill.

Slice the bacon or Prosciutto in half lengthwise (or thirds if your scallops are smaller) and wrap each scallop with a piece, ends overlapping, then skewer. Double pronged bamboo skewers provide good stability.

Dressed for Success

To dress the grilled scallops, we made a light and creamy mango-citrus sauce. It's the same sauce I used for the lobster salad a few weeks ago.

Combine fresh citrus juices, add chopped shallots, diced mango, oil, and a little honey then puree it all in a blender. Taste and season with salt and white pepper. I couldn't wait until Amy tasted it. Loved her reaction! You've got to make it.

Letting a friend taste the sauce, waiting for her reaction.

Good! She loved the sauce. Too bad you can't hear the yum!

The Rest of the Menu

With the main course nailed, we picked up what looked best at the farmers market. Nice plump artichokes looked great and everyone loves them.

Steam trimmed artichokes in a big pot, cool, split in half top to bottom, remove the fuzzy choke, drizzle with oil and grill to finish.

Split artichokes on the grill, scallops grilling in the background.

No grill? No problem. Wrap the scallops and sear them in a non-stick pan.

The finished platter of grilled scallops wrapped with prosciutto.

With tomatoes at their summer peak, we added a refreshing heirloom tomato gazpacho to the menu. A chilled soup bursting with fresh flavor, gazpacho is like eating a garden. Make a batch and eat it over the course of a week.

You can save leftover vegetables in your Sub-Zero fridge to keep fresh for when you are ready to make your next batch of gazpacho.

A Chef's tip on gazpacho: Many people are not familiar with chilled soups. They might even tell you they don't like them, even if they have never tried them. So make it and serve it in small cups, bowls or martini glasses, and watch people change their mind. It's delicious, cool, refreshing, flavor-filled and even good for you.

To round out the feast, we made a Mediterranean quinoa salad with fresh mint and dill plus feta, olives and veggies, and a tossed green salad for it's crisp green contribution.

Save Room for Dessert

To complete the menu, a great dessert is mandatory. It's what people eat last and remember most. To finish the feast, we made my favorite go-to dessert, a lemon almond polenta cake. It is always a hit and not a crumb was left.

One pan. An easy batter made in a food processor. Gluten-free. Reduced sugar. Dairy-free. Baked in a springform pan. Yes, it is the proverbial piece of cake, on several levels. The batter is so good, you'll want to just eat the batter, which Dave proved.

Lemond Almond Polenta Cake with Berries and whipped cream on a serving plate.

Wolf's dual convection oven with two fans and four heating elements produce more uniform heating than a single convection fan can deliver. Since the air is heated consistently throughout the oven cavity, there are no hot or cool spots, and this means greater consistency in your foods without ever rotating the pan. The cake came out perfect.

Making whipped cream for the lemon almond cake.

To serve the cake, we topped it with whipped coconut cream (I use an Isi Whipper), fun toy to have!) and fresh berries.

To do this, make sure your coconut cream is super cold and add a little sweetener (like honey or agave syrup) if desired.

A top down shot of the dinner table with all of the wonderful foods we prepared.

The Feast!

That last minute rush to get all of the food on the table. We finally got to enjoy the fruit of our labors and celebrate a great weekend with friends over a fantastic dinner

Cheers! Time for dinner with all gather around.

More Recipes

If you love scallops, try these seared scallops with pasta or seared scallops with orange miso sauce.

📖 Recipe

grilled scallops wrapped in prosciutto | afoodcentriclife.com

Bacon-wrapped scallops

Sally Cameron

Jumbo scallops wrapped in strips of Prosciutto are an easy and impressive main course. Wrap and skewer them ahead, then grill to perfection. The creamy mango-citrus sauce is a wonderful compliment. Serve with quinoa or brown rice, veggies and a salad. This recipe doubles or more easily for a crowd. No grill? Sear in a cast iron skillet or in a non-stick pan.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Seafood

Cuisine American

Servings

Calories 279 kcal

Equipment

▢
Bamboo or metal grilling skewers

Ingredients

▢ 1 ¼ pounds jumbo sea scallops about
▢ 4 ounces strips of bacon or prosciutto
▢ 2 tablespoons olive oil
▢ ¼ teaspoon sea salt
▢ ¼ teaspoons granulated garlic
▢ ¼ teaspoon ground black pepper
▢ 4 9″ skewers see notes below

Instructions

Lay scallops out on a flat surface. If it is still attached, pinch off the "foot" (abductor), a tough little piece on one side and discard. Lay out strips of Prosciutto and slice them in half (or thirds) lengthwise. Wrap one strip of Prosciutto around each scallop and overlap the end. Place three wrapped scallops on each skewer.
Drizzle a little olive oil over both sides of the scallops and sprinkle with salt, garlic and pepper. Use a little more if needed, but go easy on salt as Prosciutto is salty.
Heat grill to hot, clean grates with a stiff brush and oil the grates. Place scallop skewers on the grill and close the lid. Cook about 2 minutes per side, until scallops are pearly white, opaque and a little firm when touched. Don't overcook them to maintain tenderness. Prosciutto will be crisp at the edges. Serve with citrus sauce, a few tablespoons per person or a good extra virgin olive oil.

Notes

Note on skewers - I've found that 9″ double pronged bamboo skewers work the best for these big scallops as they provide stability and easy turning when grilling. They are inexpensive and can be purchased online on Amazon. You can also use two standard bamboo skewers for each of the three scallops. If they are too long, cut them with kitchen shears.

When buying prosciutto, be sure the label read just pork and salt.

Nutrition

Calories: 279kcalCarbohydrates: 5gProtein: 21gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 53mgSodium: 889mgPotassium: 351mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Sun-Dried Tomato Pesto (Pesto Rosso)

07/11/2024 by Sally Cameron Leave a Comment

If you love green basil pesto, you must try it's amazing red cousin, sun-dried tomato pesto (aka pesto rosso). The rich red color and savory flavor are from earthy sun-dried tomatoes. Easy to make from items in your pantry, there are many way to use this red pesto and it even freezes. Transform ordinary dishes into something special.

An open glass jar of sun-dried tomato pesto with bread slices behind and basil leaves.

Sundried tomato pesto is just as delicious as it's famous Italian green cousin, traditional basil pesto (Pesto alla Genovese). Why is it so good? It's full of umami flavor from both the tomatoes and the parmesan, that famous savory fifth flavor.

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Why You'll like This Recipe

Easy to make with a food processor.
Lots of delicious ways to use it.
Made from traditional pesto ingredients.
An easy sauce from mostly pantry ingredients.
Different kinds of pestos are fun and tasty.

Love tomatoes? Try these oven roasted cherry tomatoes. They are sort of like sun dried tomatoes but done in the oven.

Recipe Ingredients

Ingredients for pesto rosso or sun-dried tomato pest on the counter.

Sun-dried tomatoes: Buy sun-dried tomatoes packed in extra virgin olive oil for this pesto recipe as you use the oil in the recipe.
Fresh basil leaves: Of course pesto must have fresh basil, but there are substitutions, please see below.
Nuts: I prefer pine nuts, options below. Use them raw or toast them lightly.
Garlic: Fresh garlic cloves for flavor power.
Lemon juice: Adds brightness of flavor and cuts the richness.
Oil: Extra virgin olive oil is best, you need a little extra to get the right consistency.
Cheese: This particular pesto uses finely grated parmesan cheese, but you can use pecorino cheese instead.

Please see the recipe card for measurements. Due to the saltiness of the cheese you won't need extra salt.

Chef Sally's tip: Sun-dried tomatoes come in both oil-packed and dried versions. If you're using plain dried (no oil) tomatoes, re-hydrate them by soaking in hot water until they are soft and pliable. You'll need about 24 tomatoes and 6-8 tablespoons of extra virgin olive oil for making the pesto rosso.

Substitutions and Variations

Sun dried tomato pesto (or pesto rosso) is nicely customizable. Try these options:

Red pepper flakes, just a pinch for a little heat, or use a pinch of cayenne.
Add some smoked paprika for a smoky rich flavor.
If fresh basil is out of season or unavailable, try a combination of fresh flat leaf parsley and fresh oregano.
Nuts: Use walnuts or almonds instead of pine nuts, or a combination.
No oil-packed sun-dried tomatoes? Use the plain dried tomatoes and read my note above.
To make this vegan, use vegan parmesan or try nutritional yeast (I have not tried this variation).

For a classic basil pesto try this recipe. Homemade pesto is the best!

How to Make Sun-Dried Tomato Pesto

Sun-dried tomato pesto ingredients in a food processor. — **Step 1: Add the tomatoes and their oil from the jar, plus basil, nuts, cheese, garlic, and lemon juice to the food processor.**

Pesto rosso almost smooth in a food procesor workbowl. — Step 2: Process by pulsing until it's broken down and starts to smooth out into a chunky paste.

Drizzling olive oil into a food processor through the feed tube. — **Step 3: With the machine running, drizzle in the last two tablespoons of olive oil and create a fairly smooth paste.**

Rich reddish brown tomato pesto on a spoon. — **Step 4: The finished pesto.**

Chef Sally's tip on toasting nuts. Toasting nuts intensifies their flavor. To toast walnuts or pine nuts, scatter the nuts on a rimmed metal baking sheet in a low, 300°F oven for about 20 minutes. Shake the pan once in awhile. Check them early versus late so you don't burn them. Nuts burn easily because of their oil content. Another method is in a dry warm fry pan or skillet over low heat. Shake the pan occasionally and use your nose. You will start to smell them when they are about done.

For another terrific summer appetizer, try these goat cheese crostini with nectarines.

Serving Suggestions

A white bowl of creamy whipped ricotta dip with sun-dried tomato pesto.

Sun-dried tomato pesto is best served at room temperature, so get it out of the refrigerator early unless it's freshly made. Here are serving ideas:

Stuff boneless skinless chicken breasts with sun-dried tomato pesto and goat cheese, then bake at 350°F until done.
Spread on toasted or grilled baguette slices as an appetizer.
Toss with hot cooked pasta noodles for pesto pasta.
Use as pizza sauce.
Swirl into risotto (a favorite).
Serve it with eggs instead of hot sauce.
Use as a sandwich spread.
Toss it with zucchini noodles for a low carb option.
Make this fabulous whipped ricotta dip with sun-dried tomato pesto (above!).

Make it into a creamy dip: For a rich, savory dip, blend some of this pesto with ricotta in the food processor until smooth. It's heavenly with crackers or crostini. You can also use it as a pasta sauce - see my Sun-Dried Tomato Pesto Pasta for directions.

Recipe FAQs

Can I make sun-dried tomato pesto without nuts?

Yes, you can omit the nuts or substitute them with seeds such as sunflower seeds or pumpkin seeds (pepitas) for a nut-free version.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Sun-dried tomatoes provide a concentrated flavor that fresh tomatoes cannot replicate. However, you can roast fresh tomatoes until they are fairly "leathery" to reduce moisture and enhance their flavor if you want to experiment.

Do I need a food processor to make sun-dried tomato pesto?

A food processor or blender is commonly used to achieve a smooth consistency, but you can also use a mortar and pestle for a more rustic texture. Chop the sun-dried tomatoes first to get started. A food processor makes it faster.

How do I store sun-dried tomato pesto?

Store the pesto in an airtight container in the refrigerator for up to a week. For longer storage, freeze the pesto in ice cube trays and transfer the cubes to a freezer bag once frozen. The silicone ice cube tray make it easy to pop out.

More Recipes With Tomatoes

Whether fresh, roasted, or dried, tomatoes are tasty, versatile, and part of so many recipes. For tomato inspiration try some of these recipes.

⭐️Did you Make This?

If you make sun-dried tomato pesto, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you.

Originally published 3/12/2010.

📖 Recipe

Please note that the nutritional information presented above is an calculated estimate and may vary depending on the exact ingredients and brands used.

Blanching Green Beans

11/08/2021 by Sally Cameron 1 Comment

Blanching green beans is one of the simplest and most useful cooking techniques every home cook should know. In just a few minutes, this method locks in their bright green color, keeps them a crisp-tender texture, and enhances their fresh flavor. Whether you're preparing them for a salad, a quick sauté, simple side dish, or freezing for later, blanching ensures perfectly cooked green beans every time. Let me show you how.

Green beans cooking in boiling water in a dutch oven on the stovetop.

Blanching is typically defined as briefly boiling a vegetable (usually 1-2 minutes) followed by shocking it in ice water to stop cooking. The timing can vary based on how the green beans will be used, whether they will be frozen for future use, or refrigerated for serving later in another recipe. You can also blanch longer (5 minutes) and serve right away while hot.

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Why You'll Love Blanching Green Beans

A simple method everyone should learn.
Useful with many vegetables beside green beans.
Blanching green beans means a quick side dish for weeknight dinners.

For a classic green bean recipe, try green beans almondine, delicious with almonds.

Ingredients You'll Need

A glass bowl of fresh trimmed green beans with salt for cooking.

Green beans: Use fresh green beans, aka string beans. My favorite are the French variety labeled haricot vert or baby green beans because the are flavorful and tender, but get what looks best at your market. Bright green, crisp, no spots.
Salt: Blanching means salted water, and I use kosher salt for this and other culinary needs.

Here are my Thanksgiving green beans, blanched, chilled, refrigerated a day ahead, then dressed to serve.

Chef's Tip on type of beans: Green beans, string beans, and snap beans (they snap when you break them) are the same thing. Wax beans are closely related (the yellow variety). Pole beans grow on vines and need support, while bush beans grow in compact plants. Though their textures and flavors are similar, pole beans often have a deeper flavor.

What is Blanching?

The blanching process is briefly cooking green beans (and other vegetables) in boiling water to enhance their color, texture, and flavor. Blanching preserves the bright color, enhances texture, and stops enzyme actions that cause spoilage. It's especially useful before freezing vegetables.

Blanching water is generously seasoned with salt, which helps bring out the green beans natural flavors-but don't worry, they don't absorb all of it.

Traditional Blanching (1-2 minutes): Keeps beans crisp-tender, perfect for recipes where they'll be cooked further (sautéing, stir-frying, casseroles).
Extended Blanching (3-5 minutes): Softens the beans to fully tender, making them ideal for serving immediately as a side dish.

At 5 minutes, you're still technically blanching-just blanching to doneness. Some sources might call this parboiling, since it softens the beans more, but as long as they're not fully boiled until mushy, it still qualifies as blanching.

Chef's tip: What else is blanching good for? Instead of serving raw carrots on your next vegetable party platter, blanch the carrots for 1-2 minutes. They are so much better! The same for broccoli florets and snap peas (1 minute blanch then shock in ice water)

How to Blanch Greens Beans

Fill a large pot of water ¾ full. You need a big pot and lots of water for successfully blanching green beans (and other vegetables). Use a 5-7 quart pan.
Add 1 tablespoon of kosher salt per quart of water. Just eye it when you add the water. It seems like a lot, but it's how the green beans are seasoned. It makes a big difference in taste, and you don't consume all of that salt. It seasons the beans then the water is tossed, so most is discarded.
Add green beans and blanch 1-5 minutes, depending on what you are going to do with them.
When done, use a slotted spoon or a spider to scoop the green beans into the ice-cold water to chill and stop the cooking process, about 1 minute, then drain and dry on a clean kitchen towel or paper towels.

Blanched beans can be served immediately while hot, skipping the ice bath. If blanching for a salad or another recipe, chill in an ice bath, then dry thoroughly and store in the refrigerator. Use within 3-4 days for the best texture and freshness.

Freezing Blanched Green Beans

Pat dry before freezing. Excess moisture can cause ice crystals and freezer burn.
Freeze in a single layer first. Spread them on a baking sheet before transferring to a freezer bag to prevent clumping.
Use airtight storage. Vacuum-seal or use a freezer-safe container with air removed for better preservation.

For best quality, use frozen green beans within 3 months to retain the best texture, color, and flavor. They are safe to eat up to 6 months or even longer, but they may start to lose texture and taste over time.

Green beans chilling in an ice bath to retain color and stop the cooking process.

Serving Suggestions

After blanching green beans for serving, serve hot, room temperature, or cold try these options:

Make simple sautéed green beans with a little butter or olive oil, adding garlic for garlicky green beans.
Simply dress with a drizzle of olive oil, salt and pepper, plus a little fresh chopped parsley or other herb.
Add chopped nuts such as walnuts, pecans, pistachios or pine nuts for crunch and texture.
Sprinkle with citrus zest for color and flavor.
Use a extra virgin finishing oil, such as walnut, hazelnut, white truffle, lemon, rosemary or basil.
Drizzle with store-bought or homemade Balsamic syrup
Toss with sautéed mushrooms and a little toasted sesame oil and ginger for Asian flavor.
Toasted pine nuts and dried cranberries.
Add buttery homemade breadcrumbs with parmesan.
Dress with a simple vinaigrette, add herbs and capers.

In this sweet corn succotash recipe, swap blanched, chopped green beans for the soy beans or lima beans for a terrific summer vegetable salad.

Cold green bean salad with cherry tomatoes, corn, feta and red onion in a white bowl.

Recipe FAQs

How long should I blanch green beans?

The blanching time for green beans typically ranges from 2 to 3 minutes, depending on their size. This duration ensures they become tender-crisp while retaining their bright green color. For serving right away to eat, blanch 5 minutes.

Do I need to trim the ends off green beans before blanching?

Yes, trim the stems before blanching.

How do I properly cool green beans after blanching?

To stop the cooking process, shock the green beans in ice water for 30-60 seconds, the drain and dry.

Can I blanch green beans ahead of time before using them in a recipe?

Yes, that way one step is already done, saving you time. After blanching and shocking in ice water, drain beans thoroughly and store in a covered container in the refrigerator. They stay fresh for 3-4 days before texture and quality start to decline.

Can I blanch other vegetables using the same method?

Absolutely, although blanching times vary depending on the vegetable and size and what their purpose will be.

More Recipes With Green Beans

Blanched green beans are terrific in this green bean salad, a summer staple recipe.

Did You Make This Recipe?

If you make enjoyed how to blanch green beans, 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

Bright green beans in a white colander on a cutting board.

Blanching Green Beans

Sally Cameron

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish

Cuisine American

Servings 2 ounces per person

Calories 18 kcal

Equipment

▢
Large pot

Ingredients

▢ 1 pound fresh green beans regular or French haricot vert
▢ kosher salt for blanching water

Instructions

Bring a large pot of salted water to a boil. Use 1 tablespoon of kosher salt per quart of water. While water is coming to a boil, set up your ice bath with a large bowl filled half with ice and half with cold water.
When water is boiling, drop green beans into boiling water for 2-5 minutes. If they will be cooked in another dish, start at 2 minutes. If you plan to eat them right away, blanch for 5 minutes.
When done, scoop the green beans into the ice water and chill to stop the cooking process, about 1 minutes, then drain and dry on a clean kitchen towel. Keep warm to serve or cool completely and refrigerate in an airtight container.

Nutrition

Serving: 2ouncesCalories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 391IUVitamin C: 7mgCalcium: 21mgIron: 1mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Gluten Free Strawberry Muffins

04/04/2022 by Sally Cameron 3 Comments

Soft, fluffy, and bursting with juicy strawberries, these gluten-free strawberry muffins bring a taste of spring to your table! Perfect for breakfast, brunch, or an afternoon treat, they're easy to make with simple ingredients and no special equipment required. Enjoy a tender, cake-like texture with every bite-gluten-free baking at its best

Gluten free strawberry muffins on a cooling rack with fresh berries on the counter.

You know it's spring when the roadside strawberry stands pop up in Southern California. While strawberries are delicious on their own or in a smoothie (or ice cream, right?), these gluten free strawberry muffins are yet another way to enjoy this beautiful berry. So grab a bowl and let's make some muffins! See tips below for making this strawberry muffins recipe dairy-free or vegan.

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Why You'll Like This Recipe

Easy to make.
Takes advantage of fresh strawberry season.
Great for breakfast or snacking.
Gluten-free and you'd never know.

If you love fresh strawberries, try this fast and fresh homemade strawberry coulis. And for a refreshing strawberry treat, try this strawberry mint sorbet.

Strawberry Muffin Recipe Ingredients

Muffin ingredients in small prep bowls on the counter.

Flour: There are options. For gf use gluten-free flour blend with xanthan gum (check the label). See the flours I tested with in the recipe card.
Baking powder: Check your expiration date before starting.
Eggs: Eggs are binders in baking recipes.
Sweetener: Use a natural sugar or here is the monk fruit blend I use.
Milk: I use dairy milk.
Fat: Unsalted butter, melted, coconut oil, MCT oil, or a healthy neutral oil (I do not recommend standard vegetable oil).
Extract: Vanilla extract or almond extract both work. Here is the vanilla extract I use.
Strawberries: Fresh strawberries work best for this recipe as frozen strawberries when thawed are still very wet and moist. Fresh strawberries give you the best results.

Please see the recipe card for measurements.

If you love strawberries, try this creamy strawberry fruit dip for an easy dessert.

Substitutions and Variations

Try other berries besides strawberries.
If you need a non-dairy plant milk, the most recommended for being close to dairy milk is soy milk (if soy is ok for you). If you use soy, be sure to buy organic and unsweetened.
Almond milk works great, thanks to a reader for commenting!

Homemade almond milk is easy to make, just soak, drain, add fresh water and blend. For using in this strawberry muffin recipe, be sure to strain it.

Recipe Instructions

Strawberry muffin batter in a glass bowl with diced strawberries in the background.

Step 1: Pre-heat you oven to 350°F and ready a muffin pan with either paper liners or by wiping with a paper towel with a little butter or neutral oil.

Chef's tip: The beauty of gluten-free flour is there is no gluten, so these muffins are very tender, almost like cake and no worries of over-mixing.

Step 2: Measure the dry ingredients in one bowl and whisk together. Mix the liquid ingredients in another bowl and whisk until smooth. Add the liquid to the dry and whisk or stir together.

Step 3: Slice the green top off the the strawberries and chop them into small pieces. Gently fold the chopped strawberries into the muffin batter.

Portioning the batter into a baking muffin tray with a scooper.

Step 4: Portion the strawberry batter into the muffin wells and bake until golden on top and when touched, the muffin springs back. You can also stick a toothpick or cake tester in the center and see that it comes out clean. Remove from the muffin pan and cool on a wire rack.

Chef's tip: The trick to keeping berries from sinking to the bottom of the muffins is to toss the chopped pieces with a little extra flour before stirring into the batter.

How to Measure Flour

Sounds silly, right? But there is a right way to measure flour for baking. When measuring flour, spoon it from the bag or canister into the measuring cup, then level the top with a knife. Don't scoop the flour from the bag.

If you scoop from the bag you'll likely end up using more flour than is specified in the recipe. Spooning is a more accurate measure unless you are weighing it on a digital scale.

Red diced strawberries being mixed into the yellow muffin batter.

The Best Tools for Making Muffins

You can simply make muffins with two bowls, a whisk, flexible spatula, and a muffin pan. If you love to bake, a digital kitchen scale and something called a disher are handy, inexpensive additions to your kitchen.

A disher looks like an ice cream scoop with a spring handle. Buy them online or at a restaurant supply. They come in a variety of sizes for different needs. I use a #16 (2 ounces) for this recipe. If you don't have one, use a ¼ cup measuring cup as your scoop.

Golden muffins cooling on a rack with a bowl of berries.

For more accurate measuring of flour and other dry ingredients, I use a digital kitchen scale. Weighing your flour is more accurate and faster. I provide both volume and weight measures in the recipe.

I tossed my old beat up muffin pans when we moved, so I treated myself to a new, heavy weight non-stick muffin pan. Choose a light colored pan for best baking results. You can bake them in a regular muffin pan but to insure that they don't stick you might use muffin papers.

Basket of strawberry muffins ready for the table.

More Recipes With Berries

Looking for more ways to use strawberries? Try my strawberry banana smoothie with frozen cauliflower, fresh strawberries with a honey vanilla dip (a super easy and healthy dessert), or this summer berry salad. For berries in smoothies, check ot this Ultimate Guide to Making Healthy Smoothies.

⭐️Did You Make This?

If you make these strawberry muffins, please comment and let me know. I enjoy hearing from you and appreciate your feedback. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Grilled Tequila Lime Shrimp

06/06/2010 by Sally Cameron 4 Comments

Grilled Tequila Lime Shrimp is fast, fresh, and full of flavor. A zesty marinade of citrus juices, fresh mint, jalapeño, and a splash of tequila infuses the shrimp with brightness and just the right amount of kick. Toss them on the grill and dinner is ready in minutes-perfect for warm-weather meals, easy entertaining, or anytime you're craving bold, fresh flavor. The tequila adds flavor and most burns off in grilling leaving the flavor behind.

A plate of tequila lime shrimp served on a bed of vegetables.

The simple marinade comes together in minutes and infuses the shrimp with a zesty, slightly smoky kick. The tequila adds depth without overpowering-the alcohol cooks off on the grill, leaving behind its subtle essence. Serve with rice, tucked into tacos, or alongside grilled veggies for a fast, flavorful dinner everyone will love.

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Why You'll Like This Recipe

Fast and Easy - Shrimp cook in minutes, and the marinade comes together quickly with simple ingredients you likely have on hand.
Big, Fresh Flavor - The combo of lime, orange, mint, jalapeño, and tequila creates a bright, zesty marinade that's anything but boring.

Ingredients You'll Need

Shrimp - Use large or jumbo shrimp (16/20 count or bigger). Wild-caught is best for both flavor and sustainability. Peel and devein if needed. Frozen shrimp are fine, just be sure to thaw them completely and pat them dry before marinating so the flavors can absorb properly.
Oil - Extra virgin olive oil gives body to the marinade and helps keep the shrimp moist on the grill.
Jalapeño - Adds a mild, fresh heat. Remove seeds and ribs for less spice, or leave them in for more kick.
Garlic - Just one clove adds punchy flavor-fresh is best here.
Citrus - Use fresh lime and orange juice for brightness and natural acidity to tenderize the shrimp. Bottled juice doesn't have the same flavor.
Tequila - A splash of silver tequila adds depth and complements the citrus. Most of the alcohol burns off while grilling, leaving flavor behind. Swap with mezcal for a smoky edge. Skip if you prefer.
Shallot - Milder than regular onion, it adds a nice savory backbone to the marinade or use finely chopped white onion.
Herbs - Fresh mint adds a cooling contrast to the jalapeño and citrus-refreshing and unexpected, or use parsley or cilantro.
Mustard - A little Dijon mustard helps the marinade emulsify and cling to the shrimp. It won't make the shrimp taste mustardy; it just helps the tequila, lime juice, oil, and seasonings come together.

Substitutions and Variations

Try with scallops, chunks of firm white fish (like halibut or cod), or even chicken if you're not doing seafood.
Use a serrano pepper for more heat, or poblano for a milder flavor. Crushed red pepper works in a pinch.
No fresh citrus? If you're out of fresh limes and oranges, bottled lime juice and a splash of orange juice will work in a pinch-but fresh is better.
For no-alcohol - Use a citrusy vinegar like this champagne vinegar.
Don't like tequila? Use white wine.

How to Make Tequila Lime Shrimp

First, clean your shrimp by shelling and deveining. Next add all of the marinade ingredients to a blender and buzz until smooth. Use part as a marinade and part as a sauce at serving.

Shrimp don't need long to marinate-20 to 30 minutes is plenty. Any longer and the acid from the citrus can start to "cook" the shrimp. Lastly, skewer them and grill or use a grill pan, or even the broiler.

Chef's Tip: Easy Grilling
Skewers make it easier to grill shrimp evenly and flip them quickly-especially helpful with smaller shrimp. Soak wooden skewers in water for 30 minutes to prevent burning, or use reusable metal skewers. You can also use a grill basket or perforated grill pan-great tools to have for hassle-free grilling.

Serving Suggestions

Grilled Tequila Lime Shrimp is incredibly versatile-serve it in a variety of ways depending on the occasion:

Taco Night: Pile the shrimp into warm corn tortillas with shredded cabbage, avocado slices, and a drizzle of crema or chipotle sauce.
Over Rice or Quinoa: Spoon the shrimp and any extra marinade over fluffy rice, quinoa, or a grain bowl for a fresh and flavorful meal.
Shrimp Salad: Serve chilled over a bed of greens with extra citrus wedges and a simple vinaigrette for a light lunch or starter.
Skewer Platter: Serve shrimp on skewers as part of a party platter with lime wedges, dipping sauces, and grilled veggies.
Pasta Toss: Combine with cooked pasta, olive oil, and a sprinkle of feta or cotija for a fast shrimp pasta with bold flavor.

Recipe FAQs

Can I make this shrimp recipe without tequila?

Yes! If you'd prefer to skip the alcohol, just replace the tequila with additional lime juice or a splash of orange juice. You'll still get great flavor.

Can I cook this without a grill?

Absolutely. You can broil the shrimp on a sheet pan or sear them in a hot skillet for a similar effect. A grill pan also works well indoors.

How spicy is this dish?

With jalapeño and a touch of mustard, it has a gentle kick. For less heat, remove all the jalapeño seeds and white membrane or skip the pepper entirely.

From the Archives
This recipe first appeared on my site way back in 2010! I've refreshed it with updated tips, and a few tweaks to the recipe so it's even better (and easier) than ever. New photos coming.

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