What you’ll love about this recipe:

• Wonderfully Refreshing: Perfect for cooling down on those sweltering summer days.
• Easy to Assemble: With just a handful of ingredients, you’ll have your spritzer in no time. You can even prep them ahead!
• Health-Friendly: No added alcohols or artificial sweeteners — just pure, refreshing flavor.

Chill Out with A Fresh Cucumber Spritz

I developed this cucumber spritz recipe in June 2011, after having a cucumber mojito at Cuba Libre in Washington, DC. It was the first time I had a cucumber based drink outside of the spa, and I was completely smitten.

Since then, cucumber drinks have become more popular and I’ve has everything from cucumber-blackberry seltzer to cucumber gatorade (which is AMAZING on the beach!), but this OG cucumber spritz is still my favorite.

Made with the fresh cucumbers and aromatic basil, this drink is the essence of summer in a glass. They’re perfect for a cookout, a casual get-together, or a quiet moment for yourself.

Ingredients You’ll Need

Cucumbers: You can use a traditional cucumber or a seedless one. Whichever you choose, look for a firm cucumber with smooth, dark skin for the crispest flavor.
Limes: Look for limes that are bright and firm to the touch; they’ll give you the most juice.
Basil Leaves: Fresh basil is non-negotiable for this recipe. If you don’t have any, you can swap it out for fresh mint.
Sugar: We’ll use this to make a lime and basil infused simple syrup that adds the perfect touch of sweetness and gives this drink a mocktail vibe. If you prefer, you can swap it out for sugar or agave nectar.
Sparkling Water or Club Soda: Because everything is better with bubbles! I use my Sodasteam to carbonate tap water. I love the convenience! Bottled club soda or plain seltzer also works.

How to make a cucumber-basil mocktail

Make the simple syrup by simmering sugar, water, and fresh lime zest. Strain out the lime and you’re good to go!

Peel and puree the the cucumber. You can use a food processor, blender, or handheld mini chopper for this step. Strain the puree for a smoother drink or use it as is if you don’t mind a little texture. I personally enjoy the little bits of cucumber in the drink, so I don’t usually bother to strain it.

Muddle the cucumber puree, simple syrup, lime juice, and simple syrup.

Top with club soda and garnish as desired.

Pro tips

• Use a vegetable peeler to create thin cucumber ribbons for garnishing your glass. It adds a touch of elegance!
• Not a fan of sugary drinks? Adjust the amount of simple syrup to suit your taste without compromising the spritzer’s refreshing quality.
• As mentioned above, you can feel free to swap out the basil for mint.

Commonly asked questions

More summer drink recipes

• Sparkling Watermelon Mocktail
• Creamy Mango Smoothies
• Grilled Pineapple Mojitos
• 3 Ingredient Blackberry Gin Cocktails
• Honey-Sweetened Frozen Lemonade

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Cucumber Spritz

Splash into summer! This easy Cucumber Spritz recipe will your new go-to for chilling in style. Perfect for sunny afternoons, garden parties, or just because. Mix, sip, and revel in the simple joy of homemade refreshments.

Course 40+ Healthy Drinks Recipes

Cuisine American

Keyword cucumber basil spritz, cucumber mocktail, cucumber spritz, cucumber spritzer

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 84kcal

Author Lauren Keating

Ingredients

• 1 Cucumber
• ½ cup Water divided
• 2 Limes zested and juiced
• ⅓ cup Sugar
• 8 fresh Basil Leaves
• 32 ounces Club Soda

Instructions

• Peel and seed the cucumber. Add the cucumber and 1/4 cup water to the bowl of a food processor, blender, or chopper. Process until the cucumber is liquefied. Strain if desired.
• Make the lime simple syrup by combining the sugar, lime zest, and remaining water in a small saucepan. Heat until the sugar has melted. Chill until ready to serve.
• For each drink drink: place 2 basil leaves, 1 Tablespoon fresh lime juice, and 1 Tablespoon of your simple syrup in the bottom of a glass. Use the back of a spoon to muddle the basil. Add 2 Tablespoons of cucumber puree and top with ice and 8 ounces of club soda. Stir gently to mix.

Notes

You can also make this as a pitcher drink by combining all ingredients. Stir well before serving, since the cucumber and basil will settle.

Nutrition

Serving: 1drink | Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 52mg | Potassium: 147mg | Fiber: 1g | Sugar: 18g | Vitamin A: 176IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 0.5mg

What you’ll love about this recipe:

• Simple Shopping List: All you need are 8 ingredients, and most of them are likely sitting in your pantry already!
• Palate Party: It’s astounding how something so simple can explode with complex flavors – crunchy, tangy, and a delightful burst of fresh herbs.
• Textures Galore: This simple salad has so many different textures, from crunchy celery to creamy chickpeas to soft artichokes. Every bite is interesting, and it’s a great way to introduce peopel to the flavor of kale. 

Savor Simplicity: An Easy Kale and Chickpea Salad That’s Packed with Flavor

I love the comfort of a well-made, nutrient-rich salad!

This kale salad recipe is a tribute to the simple pleasures of home cooking, where simple ingredients combine to make something thats truely greater than the sum of it’s parts. It’s just the kind of inviting and satiating salad that is sure to find its place in your heart!

I’ve been making variations on this chickpea salad for years – along with my mayo free potato salad, it’s my favorite recipe to take on picnics and bring to potlucks. 

It’s simple, nutritious and always a crowd pleaser, even among self-proclaimed kale haters. 

The salad has evolved over the years, but the base always remains the same – chickpeas, artichoke hearts, cucumber, red onion, and red bell pepper. More recently, I’ve been inspired by the Confetti Crunch Salad from Whole Foods and I’m really into adding tons of celery. it adds so much crunch! 

This simple salad is so versatile — it works as a main meal or as a side dish. It’s equally as delicious chilled as it is room temperature, so it’s great for cookouts and potlucks! 

It stays crunchy in the fridge for days, so it’s perfect for meal prep lunches, too! I can’t get enough.

Ingredients You’ll Need

Celery: This veggie plays a key role in delivering a delightful crunch, balancing out the textures. Choose firm, vibrant green stalks. If your celery has leaves attached, even better! Add them right into the salad — they have an amazing flavor!

Red Bell Pepper: For a pop of brilliant color and more sweet crunch. Choose red peppers as they’re at their sweetest and ripest stage. Remember, red peppers are sweeter than green peppers, which.aren’t as tasty in this recipe. If you can’t find a red pepper, you can swap in yellow or orange, or chop up some jarred roasted red peppers. 

Fresh Kale: Known for it’s robust flavor and nutrient content, kale adds a hearty texture to the dish. Pick deep-colored, sturdy leaves without any signs of wilting or browning. I like making this with Curly Kale because it has a tender texture and a slightly less butter, more peppery flavor. That said, Lacinato Kale (also known as Tuscan Kale or “Dinosaur Kale”) is also a great option! The only thing I’d avoid is baby kale, which has an entirely different texture. 

Chickpeas (Garbanzo beans): For an added punch of protein and a comforting earthiness to this salad. You can use canned chickpeas for convenience, just give them a rinse and they’re good to go!

Fresh Herbs: A mix of fresh herbs like oregano and mint adds dynamic flavor to the salad. Experiment with different herbs to find your favorite combo!

Caesar Vinaigrette

This dressing finishes off this raw kale salad. Make your own, or use store bought! I like Newman’s Own or Marzetti for grab-and-go options. 

To make your own, you’ll need olive oil, Worchestershire sauce, garlic, lemon juice, Dijon mustard, grated Parmesan cheese, and salt and pepper. 

Or opt for a creamier salad with my Greek Yogurt Caesar Dressing.

Pro Tips

• To soften the kale leaves and remove some bitterness, massage them with a little salt before adding the other ingredients. It’s a trick I learned in cooking school and it’s a real game changer if you think you don’t like kale!
• Rinse canned chickpeas to reduce sodium content and improve the flavor.
• Let the salad chill out in the fridge for an hour or so to let all of the flavors meld together. The chilling step is crucial – the salad completely transforms in that hour and goes from being kind of blah to being totally awesome.

Variations and optional add-ins

This salad is so versatile, and once you have the base down, it’s fun to make it your own with your favorite twists. Try:

• Using crispy chickpeas instead of fresh ones for a different textural experience
• Add sunflower seeds or pistachios
• Stir in feta cheese crumbles or blue cheese
• Swap the chikpeas for white beans, cannellini beans, black beans, or even frozen and thawed edamame
• Don’t like Caesar dressing or need a vegan option? Try a lemon tahini dressing, Greek dressing, or my basic vinaigrette. In a pinch a drizzle of olive oil and apple cider vinegar is also delicious! 

More hearty salad recipes you’ll love:

• Brussels Sprouts Salad with Maple Vinaigrette
• Cauliflower Tabbouleh Salad
• Harvest Kale Salad with Pomegranate + Apples
• 5-Minute Summer Corn Salad with Curry and Lime
• Lobster Farro Salad with Citrus Vinaigrette
• Millet and Chicken Greek Salad

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Chickpea and Kale Caesar Salad

Course Healthy Salad Recipes

Cuisine American

Keyword kale chickpea salad

Prep Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 136kcal

Author Lauren Keating

Ingredients

• 4 stalks celery
• 1 red bell pepper
• ½ seedless cucumber
• ½ small red onion
• 1 cup (packed) kale leaves
• ¼ teaspoon kosher salt
• 1 can (15.5 ounces) chickpeas drained and rinsed
• 1 can (8.5 ounces) artichoke heart quarters roughly chopped
• 1 Tablespoon freshly chopped oregano
• 1 Tablespoon freshly chopped mint
• ¼ cup olive oil
• 2 garlic cloves minced
• 1 lemon juiced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon creamy Dijon mustard
• ¼ cup grated Parmesan cheese
• ½ teaspoon black pepper

Instructions

• Cut the celery, pepper, and cucumber into bite sized pieces. Thinly slice the onion. You should end up with about 1 cup celery, 1 cup cucumber, and 1/4 cup onion.
• Discard the tough kale stems. Slice the kale into shreds, then roughly chop.
• Add the kale to a large bowl and sprinkle with the salt. Using clean hands, massage the kale until it begins to soften and releases some butter green liquid. Pour off the liquid, then add the chopped vegetables, artichoke hearts, chickpeas, and herbs to the salad.
• In a small bowl, whisk together the olive oil, garlic, lemon juice, Dijon mustard, and Parmesan cheese. Season the dressing to taste with salt and pepper.
• Pour the dressing over the salad and mix well. Cover and refrigerate at least 1 hour before serving to allow the flavors to meld.

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 346mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4748IU | Vitamin C: 74mg | Calcium: 164mg | Iron: 1mg

Brussels sprouts are a polarizing vegetable–either you love them or hate them. Personally, I’m a huge fan.

They weren’t always my favorite though; like many people who grew up in the ’80s I thought they were bitter and had a weird texture.

But that’s because I only ever had them boiled to death! Now, they’re one of my favorite Fall vegetables.

The first time I ever tried (or even heard of) eating raw brussels sprouts salad as was when I reviewed the Power Foods Cookbook. (It’s still one of my favorites!)

Eating them raw might seem odd at first, but it totally works. In fact, this Brussels sprouts salad is one of my favorite fal lside dishes now!

Shaved Brussels sprouts are similar to cabbage, but with a richer flavor that I absolutely adore.

They’ll be a little crunchy at first, but the vinegar in the dressing will help soften them up after a few minutes. In the end, the effect isn’t unlike coleslaw – which makes sense considering brussel sprouts are basically tiny cabbages. See? Not that weird.

It’s basically the perfect side dish to balance out heavier fall and winter meals!

Ingredients for Brussels Sprout Salad

In addition to the Brussels sprouts, you’ll need:

The best part about this salad is how easy it is to make – just combine your ingredients, give everything a good toss, and enjoy! 

• Bacon. Choose a nice smoky bacon and cook it until it’s crispy. You can do this in a pan on the stovetop or throw it in your air fryer at 350ºF for 8-10 minutes. If you have leftover bacon from breakfast, that works here, too!
• Chopped Hazelnuts. I love the bold crunch that chopped hazelnuts add to this salad. If hazelnuts aren’t your jam, you can swap them for walnuts or pecans. For a nut-free option, try adding roasted pumpkin seeds or sunflower seeds!
• Maple Syrup. Maple syrup adds a great sweetness that balances out the bitter sprouts beautifully. If you prefer, you can use a a few teaspoons honey instead.
• Apple Cider Vinegar. Apple cider vinegar adds the perfect amount of tang to the maple vinaigrette. You could also use champagne vinegar or sherry vinegar if you prefer. Avoid red wine vinegar, which is too harsh.
• Dijon Mustard. Grainy or smooth, it’s your choice!

Make the best maple vinaigrette for Brussels sprouts salad

Brussels sprouts can be bitter sometimes, so the sweetness from the maple vinaigrette really balances things out. Plus maple is such a classic autumn ingredient!

To make the dressing, whisk together maple syrup, Dijon mustard, vinegar, and olive oil until combined.

Add a few generous grinds of cracked black pepper to balance out the sweetness of the dressing and give it a taste. If it’s too sweet, you can add a little more vinegar.

This is one of my favorite seasonal salad dressing recipes.

Besides being the perfect salad dressing for winter, it makes a great marinade for chicken or pork chops. When using this as a vinaigrette, I like to add a generous pinch of kosher salt.

How to shred Brussels Sprouts

Once your dressing is ready, you just need to combine it with the rest of the ingredients.

But how do you shred Brussels spouts? There are a few options!

First is the easy way: buy them pre-shredded. I’ve seen bags of shredded sprouts in the produce section of some grocery stores, like Trader Joes. It doesn’t get much more convenient than that!

If you have a food processor, that also makes quick work of shredding your raw sprouts. Just attach the slicing blade and you’ll be good to go in no time at all.

You can also shred your sprouts by hand using a sharp knife. Cut the sprouts in half lengthwise, through the stem. Place the cut side down and cut cross-wise into thin strips. It’s a little tedious, but only takes a few minutes once you get into a good groove.

Variations on this great salad recipe

As written this is a really great salad, but if you’re looking to mix things up you can:

• Add thinly sliced red onions or shallot
• Incorporate shaved celery root
• Stir in some finely diced honeycrisp apples
• Add shredded parmesan cheese or feta cheese
• Stir in some pomegranate arils
• Swap the dressing for a bright citrus vinaigrette

More tasty fall side dish ideas

• Roasted Brussels sprouts with Asiago and Speck
• Potatoes au Gratin
• Vegetarian Rice Pilaf with Apples and Cranberries
• Harissa Brussels Sprouts
• Fresh Green Bean Casserole
• Broccoli Casserole

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Brussels Sprout Salad with Maple Vinaigrette

This Brussels sprout salad recipe is great if you're looking for something fresh and different. It has a the perfect combination of textures and flavors that makes it super satisfying. Plus it's easy enough to whip up on a weeknight but elegant enough to feel right at home with your holiday meal.

Course Healthy Salad Recipes

Cuisine American

Keyword brussels sprouts, brussels sprouts salad, shaved brussels sprout salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 147kcal

Author Lauren Keating

Ingredients

• 1 pound Brussels sprouts
• 2 Tablespoons maple syrup
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon Dijon mustard
• 1 Tablespoon extra virgin olive oil
• cracked black pepper
• 2 slices bacon cooked and crumbled
• 2 Tablespoons chopped hazelnuts

Instructions

• Prepare the brussels sprouts by cutting off and discarding the stem. Beginning at the stem end, slice into very thin rounds. Discard any tough white centers.
• Combine the maple syrup, vinegar, mustard, and oil in a large serving bowl. Whisk well to combine. Season to taste with black pepper.
• Add the shredded Brussels sprouts, bacon, and hazelnuts. Stir to combine. Let sit for 5 minutes before serving.

Notes

If you plan to make this salad more than an hour or so in advance, I recommend mixing the vinaigrette up in a small bowl or jar and dressing the salad just before serving. This will keep the shredded sprouts from wilting too much.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 508mg | Fiber: 5g | Sugar: 9g | Vitamin A: 859IU | Vitamin C: 97mg | Calcium: 67mg | Iron: 2mg

I originally posted this brussels sprout recipe on 10/7/2012. This post was updated with new photos on 11/15/2021. Here are the originals!

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Sausage-Stuffed Acorn Squash: The Perfect Fall Meal

Acorn squash is a popular fall side dish. It’s usually served with lots of butter and maple syrup and while absolutely delicious prepared that way, I also love stuffing it with a savory filling and serving it as the main event. 

This sausage stuffed acorn squash recipe seems too good to be true.

It’s made with just a few simple but flavor-packed ingredients that I almost always have in my fridge or freezer.

And cooking the squash in an Instant Pot means it’s ready in just a few minutes. 

And it’s SO GOOD. 

Most people expect acorn squash to be sweet since they’re so used to pairing it with syrup, but it really isn’t a super sweet squash at all. To me, it tastes a lot like butternut squash, but with a deeper, more intense flavor. I love pairing acorn squash with unexpected flavors like a honey-chipotle glaze or creamy risotto. 

For this comforting dinner recipe, I stuffed them with Italian sausage and spinach. Then I added caramelized onions and diced apples to add a little bit of that sweetness people expect. 

How to make Instant Pot acorn squash

Instant Pot acorn squash is an absolute game-changer! 

The one thing that keeps me from making winter squash more often is that it takes so long to bake.

But with a pressure cooker, you can make acorn squash in literally 13 minutes. It takes longer than that for my oven just to heat up! I can’t tell you how much I love this recipe. 

To make acorn squash in the Instant Pot, start by cutting your squash in half and scooping out the seeds. If you want, you can save the seeds and roast them. 

Place the trivet in the bottom of your Instant Pot and pour in 1 cup of water.

Then add the squash. It doesn’t matter what direction that face or anything like that – just pile them in!

Depending on how big they are, I can fit 3 to 4 acorn squash in my 6-quart pot. 

Lock the lid in place and cook the squash for 5 minutes, then let the pressure release naturally.

It takes about 3 minutes for the pot to come to pressure and 5 minutes for the pressure to release, which means your Instant Pot acorn squash is ready in 13 minutes.

You really can’t beat that! 

(If you get an Instant Pot burn message, don’t worry. It’s easy to troubleshoot!)

How to Make Sausage Stuffed Acorn Squash

You have a few options for making the sausage filling for these acorn squash.

If your priority is limiting the number of dishes you have to wash, you can wait until the squash is cooked, remove it from the Instant Pot, and make the stuffing in the pot using the sautee function. 

Or you can do what I usually do and cook the stuffing on the stove while the squash cooks.

It dirties an extra pan, but multitasking gets dinner on the table a few minutes faster.

Stovetop Method

Start by cooking a sliced onion until it softens and begins to caramelize.

Then, add crumbled Italian sausage and cook through.

Finally, stir in some baby spinach and diced apple. Cover the pan and cook for a few minutes, until the spinach wilts and the apple softens. I also like to add a sprinkle of red pepper flakes to balance out the sweetness of the apple. 

This sausage stuffing is so simple to make, but it has great flavor. I’ve tried adding rice or bread to the mixture, but it honestly doesn’t need it – and adding too much bulk makes too much filling anyway. 

More healthy winter squash recipes to enjoy

• How to roast acorn squash
• How to Bake Spaghetti Squash
• Roasted Butternut Squash
• Miso Maple Roasted Carrots + Squash
• Honey Chipotle Roast Acorn Squash
• Curried butternut squash soup with shrimp
• Chicken Carbonara Spaghetti Squash Boats (Paleo, Whole 30)
• Butternut Squash Bisque with Maple Whipped Cream

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Sausage Stuffed Acorn Squash

Need a new go-to winter dinner? This easy sausage stuffed acorn squash recipe is made with just 7 simple ingredients and can be on the table in under 15 minutes!

Course Gluten-Free

Cuisine American

Keyword instant pot acorn squash, sausage stuffed acorn squash, stuffed acorn squash

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 246kcal

Author Lauren Keating

Ingredients

• 2 acorn squash
• 1 Tablespoon olive oil
• 1 small onion sliced
• 4 sweet Italian sausage links casing removed
• 2 cups baby spinach
• 1 apple diced
• 1 generous pinch red pepper flakes

Instructions

• Cut the squash in half and remove the seeds. 
• Add the trivet to your instant pot and pour in 1 cup of water. Place the squash on the trivet. Lock the lid in place and turn the pressure valve to the sealing position. 
• Cook under high pressure for 5 minutes, then let the pressure release naturally for 5 minutes. 
• While the squash cooks, heat the oil in a skillet set over medium-low heat. Add the onions and cook, stirring frequently, for 5-7 minutes, or until light golden brown. 
• Stir in the sausage and increase the heat to medium-high. Cook 4-5 minutes, or until sausage is cooked through. 
• Add the spinach and apple. Cover and cook 2-3 minutes, until the spinach is wilted and the apple is soft.
• Spoon 1 cup of the sausage mixture into each squash half. Sprinkle with red pepper flakes. 

Nutrition

Serving: 1squash half | Calories: 246kcal | Carbohydrates: 25g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 496mg | Fiber: 6g | Sugar: 6g

Since Shawn started eating fewer carbs this past spring, it seems like zucchini and cauliflower have taken over our kitchen. It’s honestly really impressive how many things those two vegetables can stand in for! 

One of my favorite way to eat zucchini is cut into long, noodle-like strands called zucchini noodles, or zoodles. (If you’re British and call zucchini courgette, you’d call this courgetti with is super fun to say!)

It’s easy to find pre-cut zucchini noodles at the grocery store since low carb diets are so popular right now. I buy those when I’m looking for something quick, but I usually prefer to cut it myself using a spiralizer. That way I can use a smaller setting for more of an angel hair like thickness. Thinner zoodles are more tender without being soggy, and we love eating them raw or just warmed through. 

When I’m just looking to get something on the table fast, I make zucchini noodles with red sauce and sausage or meatballs. But when I have more time, I love getting creative and using them in recipes like Pepper Jack Smothered Chicken with Southwest Zoodles or Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts. 

These pesto zucchini noodles with baked shrimp fall somewhere in between. They’re really simple and easy to make – especially if you use store-bought pesto – but they have an elegant, special occasion feeling to them.

How to make homemade pesto for pesto zucchini noodles

Homemade pesto really takes these zoodles over the top. I use the pesto recipe that Samin Nosrat shared in Salt, Fat, Acid, Heat and it’s really worth the effort. 

Samin’s recipe is different than other pesto recipes I’ve made. She has you start by grinding pine nuts into a ut butter-like paste. This paste emulsifies the pesto and gives it a super creamy texture and more consistent flavor. It’s a great extra step! 

Next, you add tons of fresh basil, salt, and parmesan cheese and drizzle in your best olive oil. If you feel like being extra, you can mash it all together using a mortar and pestle. There’s something really soothing about doing it that way. But if you don’t have one, or if you’re feeling impatient, a food processor works just as well. 

You can also make a delicious nut free pesto if you have a nut allergy.

Or, you know, just buy some pesto at the grocery store. No judgment. For the best flavor, look for tubs of fresh refrigerated pesto sold in the produce section. 

How to make Baked Shrimp

To keep this recipe on the simpler side, I roasted the shrimp and tomatoes instead of cooking them on the stovetop.

The gentle heat of the oven cooks the shrimp perfectly every time and they don’t get overcooked or rubbery. At the same time, the tomatoes cook down and get a jammy texture and concentrated tomato flavor, without drying out. They’re amazing combined with that delicious homemade pesto! 

If you’re using frozen shrimp, just be sure to defrost them before placing them on the baking sheet. Otherwise, they can get waterlogged and soggy. You’ll also want to be sure to peel and devein the shrimp if you didn’t buy them cleaned. 

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Pesto Zucchini Noodles with Baked Shrimp

Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

Course Healthy Weeknight Dinner Recipes

Cuisine Italian

Keyword dinner recipe, keto, low carb, zoodles

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 165kcal

Author Lauren Keating

Equipment

• Spiralizer

Ingredients

• 1 pound defrosted raw shrimp large
• 2 cups cherry tomatoes halved
• 2 zucchini spiralized
• 1/16 cup pine nuts
• 1 garlic clove smashed
• ¼ cups basil
• 1/12 cup shredded Parmesan cheese
• 1/12 cup olive oil
• Additional Parmesan cheese and basil for garnishing if desired

Instructions

• Heat your oven to 400F.
• Arrange the shrimp and tomatoes in a single layer on a baking sheet. Season generously with salt and pepper. Bake for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly shriveled, but not dry.
• Add the zucchini to the pan and bake another 2-3 minutes, until the zucchini is just warmed through.
• Use a mortar and pestle to pound and grind the pine nuts to a smooth paste. Add the garlic and pound until fully incorporated. You can also do this in a food processor if you prefer.
• Add the basil and a pinch of salt. Continue grinding until the basil breaks down completely, working in batches if needed. Stir in the parmesan and oil.
• Add 1/4 cup of the pesto to the sheet pan and stir everything together (you will have 3/4 cup of pesto left; save it for another use)
• Divide between four plates. Serve immediately.

Notes

Maximize your time by making the pesto while the oven heats up!

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 6g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 145mg | Fiber: 2g | Sugar: 3g

I’m late to the party when it comes to Starbucks sous vide egg bites, but I’ve been making up for lost time the summer. I knew that people loved them, but I didn’t understand the appeal. I don’t usually get food at Starbucks and I assumed they were just a fancy version of egg cups. 

Then I tried them. 

And I basically lost my mind.

I was hooked from the very first bite. 

Sous vide egg bites might look like egg cups, but they’re an entirely different experience. They’re light and fluffy with a creamy, custardy texture that’s like the best slow scrambled eggs you’ve ever eaten – but better. 

And you can add all sorts of fun mix-ins to them to make them even more exciting! At Starbucks, I usually stick to the bacon and gruyere. At home, I keep things on the lighter side by sticking with vegetables. I especially love this sous vide egg bites recipe with its combination of zucchini, roasted red pepper, and feta. 

These are great straight from the oven, but they’re also perfect for meal prepping for easy make-ahead breakfasts. Store them in the refrigerator and then pop one into the microwave for about 45 seconds when you’re ready to eat. 

What can I put in sous vide egg bites? 

Anything you want! 

I’ll share the recipe for these Mediterranian-inspired zucchini, red pepper, and feta bites, but the sky’s the limit! There’s definitely room to get creative here. 

I love sticking with sharp, flavorful cheeses like feta, cheddar, or Monterey jack since a little goes a long way. You can also leave the cheese out entirely. Try making egg bites with just sausage and broccoli or crumbled chorizo, baby spinach, and tomato. If you’re using meat, you just want to cook it and let it cool before adding it to the egg mixture. 

Do I need any special tools to make sous vide egg bites at home?

You’ll need something to cook the egg bites in so that they keep their cute little single-serving shape. You can buy dedicated egg bite molds, but I bet you already have something in your kitchen that will work without the need to buy any special equipment. 

Silicon muffin tins are a great option since the eggs pop right out with next to no effort. You can also use small (4-ounce) mason jars, which are handy since they also work as a storage vessel. I’ve also had great luck using a well-greased popover pan, which is what I used for the bites in these photos. 

Whatever you use, you’ll also need a roasting pan large enough to hold it. Cooking sous vide means you cook food slowly and gently in temperature-controlled water. Generally, you’d do this by sealing the food in plastic and using an immersion circulator to keep the water at a constant temperature. We’re not doing that. Instead, you’ll bake the egg bites in a water bath, like you would do for a cheesecake. The oven keeps the water at a constant temperature and cooks the eggs gently. 

Can I make sous vide egg bites in the oven?

Yes! There are a ton of recipes for sous vide egg bites that are made in the Instant Pot. Those are great, but I love making them in the oven for a few reasons. 

First, you can make more at once. Second, there are more options for molds. You can try, but there’s no way to fit a muffin tin or popover pan in a pressure cooker! Which means you’re limited to specially designed single-purpose pans or mason jars (which make me nervous under pressure). 

As I mentioned above, this recipe cooks slowly in a water bath to replicate that creamy sous vide texture. To make them, start by filling your muffins tins/mason jars/egg mold/popover pan a third of the way with your favorite mix-ins. Then, combine eggs and cottage cheese in a blender and process until they’re light and fluffy. Pour the egg mixture over the toppings and wrap everything tightly with foil or parchment so the steam doesn’t escape. Bake in a water bath for 1 hour, or until set. 

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Zucchini, Red Pepper, and Feta Sous Vide Egg Bites

Homemade sous vide egg bites are just as delicious as the Starbucks version at a fraction of the cost! This zucchini, red pepper, and feta egg bite recipe is low carb, gluten-free, and perfect for meal prep.

Course Healthy Breakfast Recipes

Cuisine American

Keyword egg bites, egg muffins, sous vide eggs

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 bites (2 per serving)

Calories 209kcal

Author Lauren Keating

Ingredients

• 12 eggs
• ⅓ cup cottage cheese
• Cracked black pepper
• 2 cup diced zucchini
• 2 roasted red peppers chopped
• ⅓ cup feta

Instructions

• Heat your oven to 325F. Grease a 12 cup muffin tin or popover pan. Place the pan inside of a roasting pan. Pour 1.5 to 2 cups of water into the roasting pan, around the muffin pan. The water should come up the side of the muffin cups, but not so high that it spills into them.
• Add the eggs and cottage cheese to a blender. Blend 30-40 seconds, or until smooth and frothy. Season with cracked black pepper.
• Divide the zucchini, roasted red pepper, and feta among the muffin cups, filling each cup about 1/3 of the way. Pour the egg mixture over the vegetables, filling each cup.
• Cover the pans securely with foil or parchment to help keep the steam inside. Carefully transfer to the oven and bake for 60 minutes, or until the eggs are set. Remove from the oven and run a sharp knife around the edge o each muffin cup to help the eggs release. Let cool slightly, then remove the egg bites from the muffin pan.
• Eat immediately, or cool completely and then refrigerate for later.

Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 6g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 381mg | Sodium: 264mg | Fiber: 1g | Sugar: 4g

It’s finally starting to feel like summer here in Upstate New York, which means I’m getting excited about smoothies again! It’s well documented that I’m not a morning person AT ALL, which means simple grab-and-go breakfast options are a must. 

Smoothies are pretty easy to make as it is, but these smoothie freezer packs make them completely foolproof. With these packs, all you have to do in the morning is grab one, add some liquid, and blend. No peeling, chopping, or real measuring required.  

I have a few different versions of smoothie packs in my freezer right now, but these strawberry-peach smoothies are my current favorite. 

During the week, I pour my smoothie into a travel cup so I can drink it on the go. I love this mug, because the lid screws on super tightly and it comes with two straws – plus they’re super cute!

On the weekends or on mornings when I have more time, I add less liquid for a thicker smoothie bowl topped with whatever goodies I happen to have around the kitchen. 

How to make smoothie freezer packs

Making smoothie freezer packs is easy! 

First, you’ll need some freezer bags. I like quart sized bags with a zip-top seal – they’re the perfect size for an individual smoothie and I don’t have to worry about them popping open and spilling in my freezer. 

To each bag, you’ll want to add 1 1/2 to 2 cups of fresh or frozen fruit. Or, if you like vegetables in your smoothie, you can use 1 1/4 cup of fruit and 1/2 cup of leafy greens like baby spinach or 1/4 cup of bulkier vegetables like cauliflower or diced zucchini (both of which are surprisingly tasty when blended with fruit!) You can use fresh fruit or buy bags of frozen fruit for these smoothies. I use fresh in the summer when it’s at peak ripeness and on sale, and frozen the rest of the year. 

In addition to the fruit/veggies, you can add up to 3 tablespoons of nutrient boosts, like nuts or seeds. I also like to add some rolled oats to help thicken my smoothies. 

Fill the bags with whatever combination of ingredients you want, then seal them and put them in the freezer until you’re ready for a smoothie. 

Add the contents of the smoothie freezer pack to your blender along with 1 cup of liquid – I like coconut water or almond milk – and blend until smooth. For an added protein boost, you can also add a scoop of collagen before blending. 

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Strawberry Peach Smoothie Freezer Packs

Course Healthy Breakfast Recipes

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 smoothie packs

Calories 236kcal

Author Lauren Keating

Equipment

• Hefty Slider Freezer Bags - Quart, 74 Count
• Simple Modern 24oz Classic Tumbler with Straw Lid & Flip Lid - Travel Mug Gift Vacuum Insulated Coffee Beer Pint Cup - 18/8 Stainless Steel Water Bottle Shimmer: Amertine

Ingredients

• 2 cups large fresh or frozen strawberries about 16 strawberries
• 4 cups sliced fresh or frozen peaches
• 1 ⅓ cup fresh or frozen raspberries
• 1 banana sliced
• ¼ cup rolled oats
• 2 Tablespoons sliced almonds
• 2 Tablespoons flax meal
• 2 Tablespoons hemp seeds

Instructions

• Divide the ingredients evenly among 4 quart-sized zip-top freezer bags. Squeeze out as much air as you can; seal.
• Freeze overnight, then store in the freezer until you're ready to serve them.
• To make a smoothie, add the contents of one bag to a blender along with 1 cup of your favorite liquid (I like coconut water or almond milk), then blend until smooth. To make a smoothie bowl, use 1/2 cup of liquid. For an added protein boost, you can also add a scoop of collagen to your smoothie before blending.

Nutrition

Serving: 1g | Calories: 236kcal | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 4mg | Fiber: 11g | Sugar: 24g

This sweet and sour pork stir fry recipe is one of my favorites from my Healthy Eating One-Pot Cookbook.

It’s based on one of my favorite meals growing up: my mom’s sweet and sour meatballs.

I brought it into the 21st century by using fresh pineapple and ginger and adding honey to help sweeten it naturally.

And, of course, I turned it into a one-pot meal that you can make in a skillet in under a half hour. This recipe is perfect for hectic weeknights! 

This sweet and sour pork stir fry is definitely hearty enough to enjoy on its own, but you can also serve it over rice or cauliflower rice if you want to stretch it into more servings. 

Ingredients and Substitutions

The ingredients for this pork stir fry recipe look super simple but it’s so delicious. the sauce is thick enough to cling to every bite and has a great balance of sweet and tangy flavor. To make it, you’ll need:

Fresh ginger. It has so much more flavor than powdered ginger.

Pork loin. This is a great lean protein option, but you can also use chicken or beef.

Pineapple. I love making this recipe with fresh pineapple, but you can swap in frozen pineapple in a pinch,. Just be sure to thaw and drain it so your stir fry doesn’t get waterlogged.

Bell pepper. You can use any color bell pepper you want. I usually grab red or green.

Green Beans. Or broccoli or your favorite green vegetable.

Apple cider vinegar. This gives the sweet and sour sauce it’s traditional sour flavor.

Light brown sugar.

Honey.

Low-sodium soy sauce or tamari for gluten-free. You can also use coconut aminos, but you’ll want to add some salt if you do.

Cornstarch to thicken the sauce.

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Sweet and Sour Pork Stir Fry

As a kid, sweet and sour meatballs were one of my favorite dinners. I brought my mom’s sweet and sour sauce into the twenty-first century with this pork stir fry recipe that's perfect for easy week-night dinners. This stir-fry is substantial enough to stand on its own but is also great served over rice.

Course Healthy One Pan Recipes

Cuisine Asian

Keyword pork stir fry, sweet and sour pork stir fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 302kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon grated peeled fresh ginger
• 1 pound pork loin cut into bite-sized pieces
• 1 cup fresh pineapple chunks cut into bite-sized pieces
• 1 green bell pepper cut into bite-sized pieces
• 4 ounces green beans trimmed
• ¼ cup apple cider vinegar
• 2 Tablespoons packed light brown sugar
• 2 Tablespoons honey
• 2 Tablespoons low-sodium soy sauce
• 2 Tablespoons cornstarch

Instructions

• In a large skillet over medium-high heat, heat the olive oil.
• Add the ginger. Cook for 1 to 2 minutes until fragrant.
• Add the pork. Coo for 3 to 4 minutes, stirring frequently, until browned but not fully cooked through.
• Stir in the pineapple, green bell pepper, green beans, vinegar, brown sugar, honey, soy sauce, and cornstarch. Bring the mixture to a simmer. Cook for 5 to 7 minutes until the vegetables are soft and the pork is cooked though.

Notes

Substitution tip: Use boneless, skinless chicken breast instead of pork loin

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 28g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 55mg | Fiber: 2g

I’m a sucker for cute packaging. I know it’s silly, but they always draw me in.

For some reason, tuna of all things always seems to have the cutest cans! The Trader’s Joe’s packaging is especially adorable, but I also love this Bella Portofino packaging. (I got these as samples, but you can buy it at Shop Rite.)

The problem is that I usually buy tuna, then let it sit in my cabinet for ages before finally tossing it into some pasta sauce with capers and feta. Which is delicious, but a little boring.

Back in the summertime, I had a delicious Nicoise salad with seared tuna at Busboys & Poets in DC. It had a bright, lemony dressing that reminded me of the ones in my mayo-free chicken salad.

I was inspired to use those same flavors in this mayo-free tuna salad that’s perfect to prep ahead for a week of packable lunches. It’s a great alternative to more traditional tuna salad. For another twist on mayo-free tuna salad, you might like to try this avocado tuna salad.

How to make Mediterranean Tuna Salad

This tuna salad is really easy, and it’s the kind of recipe that gets better as it sits in the fridge and the flavors meld. It has a fantastic combination of creamy, salty, fresh, and tangy flavors.

Since the ingredients are so simple, it’s important to use the best ingredients you can. I use fresh green beans, heirloom tomatoes, and organic lemons.

I  always look for tuna that’s packed in olive oil instead of water, but you can use whatever your favorite happens to be. Tuna in oil has a little more fat, but I personally think it has a better texture (silkier, less dry) and a more mellow flavor that makes it worth it.

If you have them, this salad is also delicious with two chopped hard boiled eggs mixed in. I don’t usually bother only because I hate making them.

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Nicoise Tuna Bean Salad

Cuisine American

Prep Time 5 minutes minutes

Additional Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• ¼ pound fresh green beans trimmed and cut into 1-inch pieces
• 1 can chickpeas rinsed and drained
• 1 can tuna preferably packed in oil, drained
• 1 cup diced fresh tomatoes
• ¼ cup Nicoise or kalamata olives pitted
• 2 celery ribs thinly sliced
• 2 lemons juiced
• 2 Tablespoons Dijon mustard
• ½ shallot minced
• 2 Tablespoons olive oil
• salt and pepper

Instructions

• Bring a small pot of water to a boil. Add the green beans and cook for 3-4 minutes, or until bright green and tender crisp. Drain and immediately run under cold water to stop the cooking process. 
• In a medium bowl, combine the green beans, chickpeas, tuna, tomatoes, olives, and celery. Mix well. 
• In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Pour the dressing over the salad and mix to combine. Season to taste with salt and pepper.  Serve immediately, or refrigerate.