Healthy Recipes/ Salad Recipes

Homemade Summer Macaroni Salad

This incredible Homemade Macaroni Salad is a classic pasta salad recipe that so easy to prepare using tender macaroni tossed with fresh and colorful veggies and eggs, covered in a rich and creamy tangy dressing. The best salad dish for your perfect summer!

Homemade Summer Macaroni Salad

This macaroni salad recipe is perfect for summer cookouts and picnics, and it’s such a tasty side to pair with grilled or slow cooked meat any day of the year. Nothing super fancy here, just that delicious comfort food we crave! Everything here combined together just creates a harmonious blend of satisfying flavor. It has a delicious blend of fresh, colorful ingredients, a tempting light crunch and such a refreshing taste!

To make the macaroni salad dressing, you’ll need Mayonnaise (use good quality mayo for best flavor); Plain Greek yogurt; White wine vinegar (red wine vinegar or apple cider vinegar will work great here too); Dijon mustard; Honey; and Salt and freshly ground black pepper.

Homemade Summer Macaroni Salad

And for the rest of this simple macaroni salad, you’ll need:

Dry elbow macaroni
Hard boiled eggs
Red bell pepper
Matchstick carrots
Celery
Red onion
Fresh parsley

What to serve with this salad?

Southern Fried Chicken
Southern Fried Chicken recipe starts with a hot sauce, buttermilk brine, and a well seasoned, flour and cornstarch crust for maximum crunch! This is a true family favorite and delivers on crunch, flavor and juicy chicken on the inside.
Kansas City Style Ribs
These are typically characterized by the thick, sticky sauce brushed on in the last 30 minutes of cooking. The dry rub and sauce are on the sweet side using a brown sugar base, but are balanced with chili powder and pepper, producing some truly finger licking good ribs.
BBQ Smoked Meatloaf
Smokey sweet, tender and with little effort on your part, you can deliver this BBQ Smoked Meatloaf made right on your grill and not heat up the kitchen!
Old Fashioned Cherry Crisp
Bing cherries covered in a simple flour, sugar, oat and egg crumble that gets melted butter poured on top and baked to a golden brown.
Gramma’s Easy Berry Cobbler
A tasty, buttery batter that gets poured over fresh seasonal berries of choice is baked to a golden brown and is ready for a scoop of ice cream or whipped cream.

Homemade Summer Macaroni Salad

How to Make Macaroni Salad

Cook the pasta: Cook macaroni in salted water, to al dente according to directions on package.
Drain and rinse: Drain and rinse with cold water until completely cool, drain very well (or toss drained macaroni with a little olive oil and refrigerate until cool).
Make the macaroni salad dressing: In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste.
Add salad ingredients to mixing bowl: Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion.
Toss with dressing: Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator.

Making the salad ahead of time actually gives the macaroni some time to soak up all that flavor and makes for a cold pasta salad. You can store this homemade macaroni salad in the fridge for up to 2 days.

Homemade Summer Macaroni Salad

This incredible Homemade Macaroni Salad is a classic pasta salad recipe that so easy to prepare using tender macaroni tossed with fresh and colorful veggies and eggs, covered in a rich and creamy tangy dressing. The best salad dish for your perfect summer!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

Dressing:

  • ½ cup plain Greek yogurt
  • ½ cup Hellmann's or Best Foods Mayonnaise
  • 2 tsp dijon mustard ** then more to taste (I like about 4 tsp)
  • 1 ½ Tbsp white wine vinegar
  • 2 tsp honey
  • Salt and freshly ground black pepper

Macaroni Salad:

  • 2 steamed or hard boiled eggs peeled and chopped
  • 8 oz dry elbow macaroni
  • 1 cup matchstick carrots roughly chopped
  • 1 cup diced red bell pepper
  • ¼ cup diced red onion
  • ¾ cup diced celery
  • 1 - 2 Tbsp minced fresh parsley

Instructions
 

  • Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
  • Drain and rinse with cold water until completely cool. Let drain very well.
  • In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).
  • Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
  • Pour dressing over top, add in parsley and toss mixture to evenly coat.
Appetizer/ Healthy Recipes

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!

Maple Sriracha Roasted Cauliflower

This Maple Sriracha Roasted Cauliflower is super-duper easy to make. Just toss bite-sized cauli florets in a mix of olive oil, maple syrup, Sriracha, salt, and pepper. Spread on a cookie sheet and bake for about 25 minutes, and sweet/spicy nirvana awaits.

This side dish is as easy as cutting a head of cauliflower into bite sized florets, tossing in the maple-sriracha sauce and roasting before tossing it with the remaining sauce just before serving. As the cauliflower roasts the sauce caramelizes on the edges of the cauliflower magically transforming and infusing the flavour into the cauliflower!

Maple Sriracha Roasted Cauliflower

You could also present it wing-style with a cooling dip like blue cheese or ranch, and maybe a few celery sticks, even.

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Side Dish
Servings 4
Calories 93 kcal

Ingredients
  

  • 1 head cauliflower cut into florets (about 6 cups)
  • 2 tablespoons maple syrup
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 2 tablespoons sriracha or other chili sauce

Instructions
 

  • Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce.
  • Toss the roasted cauliflower in the reserves maple sriracha sauce and enjoy!
Healthy Recipes/ Salad Recipes

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! Tiny durum wheat semolina cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, garbanzo beans and served with a fresh lemon herb dressing. Great for a healthy meal on its own or a delicious side dish that packs a crunch!

 

Mediterranean Couscous Salad

Loaded with fresh mediterranean veggies, this salad will have you coming back for more time and time again. So let’s get into this easy, fresh salad that will be on your table in under 30 minutes!

This Mediterranean couscous salad strikes the perfect balance of phytonutrients and fiber-rich vegetables plus protein that makes this salad light yet satisfying. This vegetarian side dish celebrates the use of fresh and flavorful ingredients with each bite delivering a burst of flavor.

What Is Couscous?

Did you know that couscous is just small beads of pasta made from semolina? It’s very popular in places like Turkey, Greece, Spain, France, and lots of Arabic countries. Traditionally, it is served with meat and vegetable stew. It cooks very quickly, so it’s perfect for a hectic night when you want a quick and healthy dinner

If you cook couscous properly it’s very light and fluffy. Luckily, in most western supermarkets, couscous is instant, which means it’s been pre-steamed and dried. Otherwise there’s no science to cooking couscous, usually you just follow the package instructions, one cup of boiling water to 3/4 cup of couscous. You can also add some butter or olive oil to it and some salt. And really, that’s all there is to it.

Couscous has a lovely nuttiness and acts like little sponges, selfishly soaking up the citrus dressing for your benefit. It’s a wonderful solution when you’re needing a quick and light meal.

What ingredients do you add to couscous salad?

To infuse Mediterranean flavors, add a hearty amount of red bell pepper, red onion, cucumbers, ripe tomatoes, kalamata olives, and feta cheese. Freshly chopped herbs like mint, basil, and parsley add fragrant aromas, while dried oregano adds an earthy taste. Garbanzo beans or chickpeas add a source of vegetarian protein and creaminess.

How To Make Mediterranean Couscous Salad

Mediterranean Couscous Salad

Prepare the couscous: Follow the packaged instructions to prepare the couscous. Add the butter to the couscous when you’re preparing it. Let it cool.
Combine the dressing: In a small bowl or jar add all the dressing ingredients together and whisk well or if using a jar, close the lid and shake well, until thoroughly combined.
Assemble the salad: To a large bowl add the prepared couscous and fluff it up with a fork. Add the rest of the salad ingredients. Pour the prepared dressing over and toss everything well together. Garnish with extra mint and feta and serve!

Mediterranean Couscous Salad

The recipe makes just enough salad dressing to coat the components, but you can always double the amount if you would like to serve more on the side. If you have extra, a few slices of lemon to squeeze on top would be nice to serve at the table.

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! Tiny durum wheat semolina cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, garbanzo beans and served with a fresh lemon herb dressing. Great for a healthy meal on its own or a delicious side dish that packs a crunch!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 6
Calories 205 kcal

Ingredients
  

Couscous

  • 1 cup 170 g instant couscous
  • 1 cup 240 ml water
  • 2 tablespoons 30 ml extra-virgin olive oil
  • ½ teaspoon 3 g kosher salt

Salad

  • ½ cup 71 g diced english cucumber, seeds removed, ¼-inch dice
  • ½ cup 81 g diced roma tomato, ¼-inch dice
  • ½ cup 85 g canned garbanzo beans, drained and rinsed
  • ½ cup 73 g diced red bell pepper, ⅛-inch dice
  • ¼ cup 32 g minced red onion
  • 2 tablespoons 20 g feta cheese
  • ½ cup 35 g kalamata olives, pitted and sliced
  • 1 teaspoon chopped mint
  • 1 teaspoon chopped parsley
  • ¼ teaspoon dried oregano
  • 1 teaspoon chopped basil

Lemon Dressing

  • 2 tablespoons 30 ml lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon 15 ml red wine vinegar
  • 3 tablespoons 45 ml extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

Couscous

  • Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
  • Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.

Salad

  • Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.

Lemon Dressing

  • Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
  • Pour dressing over the couscous salad, stir to combine.
Appetizer/ Healthy Recipes

Low-Carb Chicken Dumplings

They go by many names. Minced meat encased in a wrapper, generally made from some kind of flour. Perhaps you know them as Chicken dumplings, potstickers, momo, dim sum, there are many names for them and come in versatile flavors. It’s time to turn this dumplings into a Keto delight. These steamed and pan-fried low-carb chicken dumplings are full of authentic Asian aromas. Delicious appetizers wrapped to perfection, without the unnecessary carbs.

Low-Carb Chicken Dumplings

This recipe is kind of a blue print for creating an amazing variety of dumplings. Replace the chicken with some ground pork, perhaps some shrimp, heck maybe even do a mix of chicken and shrimp. You can play around with the herbs and spices and create incredible favlour combinations. So go ahead, wrap your dreams in low carb cabbage wrappers and then eat it.

How To Make Low-carb Chicken Dumplings

First season the chicken with salt, Szechuan pepper, pandan powder and cayenne pepper.
Next is mix and combine ginger garlic paste, grated red onion, scallion and cilantro. Add sesame oil if you’re using any and combine thoroughly.
Separate the cabbage leaves. In a large pot, boil in lightly salted water for 5-7 minutes until tender. Remove the leaves from the pot but keep the water simmering on low heat.
After that stuff the individual cabbage leaves with the chicken filling and roll into dumplings. Then Steam the dumplings for 10 minutes over the boiling water.
You can additionally fry the dumplings in a pan with a tablespoon of olive oil to get a golden crust.

For the sauce is as simple as well, add peanut butter, sriracha sauce, ginger garlic paste, soy sauce, vinegar and cilantro in a small bowl. Mix until combined thoroughly. Then add oil and mix well. Sprinkle with salt and lime juice.

Low-Carb Chicken Dumplings

They go by many names. Minced meat encased in a wrapper, generally made from some kind of flour. Perhaps you know them as Chicken dumplings, potstickers, momo, dim sum, there are many names for them and come in versatile flavors. It’s time to turn this dumplings into a Keto delight. These steamed and pan-fried low-carb chicken dumplings are full of authentic Asian aromas. Delicious appetizers wrapped to perfection, without the unnecessary carbs.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine Asian
Servings 5

Ingredients
  

Dipping sauce

  • 1 tsp peanut butter
  • 1 tsp sriracha sauce
  • ½ tsp ginger garlic paste
  • ½ tsp tamari soy sauce
  • ½ tsp rice vinegar
  • 1 tsp fresh cilantro chopped
  • 1 tsp olive oil
  • ½ lime juiced
  • 1 pinch salt

Chicken dumplings

  • 1 green cabbage 10 leaves
  • 20 oz. ground chicken
  • ½ tsp cayenne pepper
  • ½ tsp Szechuan pepper
  • ½ tsp pandan powder optional
  • 1 small red onion grated
  • ½ scallion
  • 1 tsp fresh cilantro chopped
  • 1 tsp ginger garlic paste
  • 1 tsp salt
  • 1 tbsp sesame oil optional

Instructions
 

Dipping sauce

  • Add peanut butter, sriracha sauce, ginger garlic paste, soy sauce, vinegar and cilantro in a small bowl. Mix until combined thoroughly.
  • Add oil and mix well. Sprinkle with salt and lime juice. Combine well and set aside.

Chicken dumplings

  • Season ground chicken with salt, Szechuan pepper, pandan powder and cayenne pepper.
  • Add ginger garlic paste, grated red onion, scallion and cilantro. Mix well. Add sesame oil if you're using any and combine thoroughly.
  • Separate the cabbage leaves. In a large pot, boil in lightly salted water for 5-7 minutes until tender. Remove the leaves from the pot but keep the water simmering on low heat.
  • Stuff the individual cabbage leaves with the chicken filling and roll into dumplings.
  • Steam the dumplings for 10 minutes over the boiling water.
  • You can additionally fry the dumplings in a pan with a tablespoon of olive oil to get a golden crust.
  • Serve with dipping sauce and enjoy!
Dinner Recipes/ Healthy Recipes

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in just 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!

Cheesy Pepper Jack Roasted Brussels Sprouts

These Cheesy Pepper Jack Roasted Brussels Sprouts are perfect side dish to any meal and only use a handful of ingredients and one sheet pan! Cheesy, low carb, keto-friendly, flavorful goodness straight out of the oven.

How To Make Cheesy Pepper Jack Roasted Brussels Sprouts

Ingredients for this recipe are :

  • Brussels sprouts
  • Onion
  • Olive oil
  • Butter
  • Garlic
  • Block of pepper jack cheese
  • Salt and pepper
  • Parsley – partially dried or freshly chopped (or you can replace it with basil)
  • Red pepper flakes (optional)

If you take a look at a brussels sprout, you will see a hard stem at the base. Trim that base off. Remove any leaves that appear to be turning yellow or browning. Slice them in half or quarter them. Slicing will depend on how large or small a sprout is. If they are very small, you can leave them whole and if they are very large, I would quarter them. When roasting, you want to make sure the vegetables are approximately the same size in order to guarantee even baking/cooking. Otherwise, you will end up with pieces that are cooking faster, therefore burning on the pan. Be sure to place the sprouts onto the pan cut-side down. This helps to create a crispy, caramelized coating along the cut edge

Cheesy Pepper Jack Roasted Brussels Sprouts

If you’re not a fan of pepper jack, you can swap it with mozzarella , provolone or your favorite cheese. Freshly grated melts sooo much better! Use freshly grated!

Preheat oven to 425 degrees F and coat a large nonstick skillet with cooking spray.
Trim and slice brussels sprouts. Removing any yellowish or browning leaves.
Place sprouts cut-side down onto the prepared baking sheet with onions.
In a microwave-safe glass measuring cup, melt butter. Add in olive oil, minced garlic, salt, pepper, and parsley. Stir well.
Drizzle butter mixture overtop of all sprouts.
Stir gently with a spatula to mix in the butter mixture.
Spray the tops with nonstick cooking spray to make sure they are thoroughly coated.
Bake for 20, remove and add cheese. Place under the broiler on LOW for 3-4 minutes, or until the cheese is melted and just starting to brown.

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6
Calories 375 kcal

Ingredients
  

  • 2 pounds brussels sprouts (trimmed and halved)
  • ¼ cup butter (melted)
  • 1 small yellow onion (thinly sliced)
  • 1 tsp partially dried parsley (or freshly chopped)
  • 1 tbsp olive oil
  • ½ tsp salt (more or less, to taste)
  • 6 cloves garlic (minced - 1 tbsp)
  • 6 oz pepper jack cheese (freshly grated)
  • ¼ tsp black pepper (more or less, to taste)
  • red pepper flakes
  • freshly chopped parsley
  • black pepper

Instructions
 

  • Preheat oven to 425 degrees F. Spray a large (17-inch) baking sheet with nonstick spray.
  • Place the halved brussels sprouts onto the baking sheet, cut-side down. Discard any loose leaves. Top with sliced onions.
  • Melt the butter in a microwave-safe glass measuring cup. Add olive oil, parsley, minced garlic, salt and pepper. Stir well.
  • Drizzle the butter mixture over the brussels sprouts and give the pan a gently stir, making sure to keep the brussels cut-side down.
  • Spray sprouts with nonstick cooking spray - this ensures every bit is coated with oil.
  • Bake 20 minutes. During the last 5 minutes of roasting, grate the pepper jack cheese.
  • Please keep in mind that bake time may vary based on the size of the brussels sprouts. If they are on the smaller side, check at 12-15 minutes.
  • Remove the sprouts from the oven. They will have shrunk while roasting, so using a spatula, shift the brussels to one end, creating a single, yet crowded, layer. This will ensure all of the brussels are covered with the cheese and not the pan.
  • Top with cheese and return to the oven under the broiler on LOW for 2-4 minutes, or until the cheese has melted and starting to brown.
  • Remove and garnish with freshly chopped parsley, red pepper flakes, and black pepper. Season with additional salt, if preferred. Serve hot.
Healthy Recipes/ Salad Recipes

Mediterranean Bean Salad

This colorful and crunchy Mediterranean Bean Salad is the perfect mixed bean salad. Packs with chickpeas, white beans, vegetables and feta cheese into one healthy salad and is topped with a light lemony dressing. This works perfectly as a side dish to a meal or even as lunch with pita bread and hummus.

Mediterranean Bean Salad

For those who loved healthy food, you’ve already know that the Mediterranean Diet is one of the top ways of eating for health. The variety of ingredients, flavors and spices will leave you satisfied and feeling good.

With a few fresh veggies and a well stocked pantry this salad comes together fast. Multi-colored bell peppers, cukes, and red onion provide the crunch. Both black and pimento stuffed green olives add the brine ~ you can never have too many olives ~ and pickled peppadew peppers (the bright red ones) provide the tart tang. Feta cheese round out the group.

You can pair this salad with a plate of hummus and pita or use the salad as a topping to your pita wrap or gyro. If you want to add grilled chicken or salmon, do it! The options for these types of salads are endless.

Mediterranean Bean Salad

This recipe is also customizable. You can add all kinds of goodies to this recipe for your taste. Try adding artichokes, a different beans, green olives, fire roasted tomatoes or goat cheese.

This salad will keep in the refrigerator for up to 4 days in an air tight container. If you plan to use it throughout the week you could leave the white beans out and just add them when you are ready to eat the salad.

Mediterranean Bean Salad

This colorful and crunchy Mediterranean Bean Salad is the perfect mixed bean salad. Packs with chickpeas, white beans, vegetables and feta cheese into one healthy salad and is topped with a light lemony dressing. This works perfectly as a side dish to a meal or even as lunch with pita bread and hummus.
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine Mediterranean
Servings 8
Calories 274 kcal

Ingredients
  

For the Mediterranean Bean Salad:

  • 1 - 15 ounce can of white beans drained and rinsed
  • 1 - 15 ounce can of chickpeas drained and rinsed
  • cup roasted red peppers drained, chopped
  • ¼ cup kalamata olives halved {you will want to use pitted olives}
  • 4 green onions chopped
  • 1 cup cherry tomatoes halved
  • ½ of a small red onion chopped
  • ½ of an english cucumber diced
  • 1 green bell pepper seeds removed, diced {or color of your choice}
  • ½ cup crumbled feta cheese {optional}
  • Handful of fresh parsley chopped
  • Handful of fresh mint chopped

For the Dressing::

  • ¼ cup extra virgin olive oil
  • 2 garlic cloves minced
  • 1 lemon juiced
  • 2 Tablespoons red wine vinegar
  • Salt and pepper to taste
  • Optional spices: 1 teaspoon of any spice you like {try sumac za'atar or oregano}
  • Crushed red pepper for extra spice

Instructions
 

  • In a large bowl mix together the chickpeas, white beans, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.
  • In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za'atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
  • Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.
Appetizer/ Healthy Recipes

Bacon Zucchini Fritters (Paleo, Whole30)

These amazing bacon zucchini fritters are super easy to make! Fresh grated zucchini fried up crisp with crumbled bacon, packed with veggies and downright addicting! Perfect as a side dish or appetizer with homemade ranch dip. These healthy fritters are also paleo, Whole30 friendly, gluten free and dairy free.

Bacon Zucchini Fritters (Paleo, Whole30)

For the ingredients, use zucchini (of course!), an egg, a mix of coconut and tapioca flour (so they’re nut-free too!) and seasonings.

Make the fritters small size, to make them easy to bite (or you can make it 2-bite size!). Small size also make it easy to flip. Use a medium cookie scoop when frying them, and flattened them a bit once they were in the pan.

Bacon Zucchini Fritters (Paleo, Whole30)

I hope you’re ready for these crazy addicting bacon zucchini fritters! You’re going to love them – let’s shred up our zucchini and get started!

Bacon Zucchini Fritters (Paleo, Whole30)

These amazing bacon zucchini fritters are super easy to make! Fresh grated zucchini fried up crisp with crumbled bacon, packed with veggies and downright addicting! Perfect as a side dish or appetizer with homemade ranch dip. These healthy fritters are also paleo, Whole30 friendly, gluten free and dairy free.
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Appetizer
Cuisine Paleo
Servings 16 fritters

Ingredients
  

  • 4 cups grated/shredded zucchini about 2-3 medium
  • 6 Slices Sugar Free Bacon
  • ¾ tsp salt to “sweat” the zucchini
  • 2 Tbsp arrowroot flour
  • 2 Tbsp coconut flour
  • ½ tsp onion powder
  • 1 large egg whisked
  • ¼-½ tsp black pepper
  • ¼ tsp garlic powder
  • 2-3 Tbsp cooking fat - rendered bacon fat ghee or coconut oil

Instructions
 

Sweat the Zucchini (most important step!):

  • To “sweat” the shredded zucchini, place it in a collander, then place the collander over a bowl. Sprinkle with the salt and allow it to sit that way for at least 20 minutes - the longer it sits, the more water is drawn out.
  • After the 20 mins or longer, gently rinse zucchini to remove excess salt (not mandatory, but recommended if you’re salt-sensitive)
  • Then, squeeze/wring out remaining water using paper towels, a clean dish towel cheesecloth, or even a nut milk bag. This step is very important to avoid soggy fritters! Squeeze out as much water as possible, then squeeze one more time for good luck 😉

Make the Bacon:

  • While the zucchini sweats, cook the bacon in a large skillet until crisp, then drain and crumble, set aside. Reserve 2 Tbsp of the fat if desired for frying the fritters.

Prep & Fry the Fritters:

  • In a large bowl, mix together the prepared zucchini, crumbled bacon, coconut flour, arrowroot, egg, onion powder, garlic powder, and pepper. If you rinsed the zucchini, you may want to season with a bit more salt to suit your taste (although the bacon adds saltiness too!)
  • Heat a large skillet over medium heat (non-stick is helpful), then add 1 Tbsp cooking fat (you’ll use 1 Tbsp per batch)
  • Scoop the mixture in heaping Tbsps (you can use a medium cookie scoop) into the hot skillet and gently press down to about 1/2” thickness. The smaller size makes these delicate fritters easier to flip.
  • Once the first side is golden brown, which should take about 2-3 mins, carefully flip using a wide spatula - this one is my favorite. Fry on the second side another 2-3 minutes until golden grown, lowering heat a bit if necessary. Carefully remove to a wire rack while you make additional batches.
  • Make sure to adjust heat between batches if necessary to avoid burning the fritters, and add an additional Tbsp cooking fat before each new batch.
  • Serve hot with your favorite dipping sauce. Enjoy!
Dinner Recipes/ Pasta Recipes

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!

Easy Spinach & Ricotta Stuffed Shells

This is a pasta bake pure and simple. Tender pasta shells stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic. They are delicious, full of flavor and comforting. Perfect for your hectic week!

How To Make Ricotta Stuffed Shells in 30 Minutes

Boil pasta shells and drain. Until al dente according to package directions
Mix the ricotta and spinach in a bowl with salt, pepper and a pinch of nutmeg. Make sure that you season the ricotta to your own taste. Ricotta is kinda bland and needs some help, so lend it a hand with some salt and pepper.
Make the sauce. Simmer a jar of passata with some onions and garlic. Add in some oregano, thyme and rosemary.
Stuff the shells, snuggle them into the sauce and bake the whole dish over with cheese!

Easy Spinach & Ricotta Stuffed Shells

You can freeze stuffed pasta shells in an airtight container in the refrigerator for up to 4 days. Just make sure that you wrap and cover them tightly with a layer of cling film then a layer of foil. That helps protect everything from the freezer burn.

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 8
Calories 255 kcal

Ingredients
  

  • 20 large pasta shells
  • 1 ½ cups low fat ricotta
  • 10 oz frozen spinach thawed excess water squeezed out
  • pinch of nutmeg
  • 2 cups grated mozzarella
  • Salt to taste

For the sauce

  • 2 cloves garlic grated
  • 1 onion chopped
  • 1 tablespoon dried oregano
  • 2 cups passata or any think tomato sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Instructions
 

  • Cook the pasta in plenty of salted boiling water according to the package instructions. Drain and reserve.
  • To make the ricotta filling, place the ricotta, spinach nutmeg and salt and pepper in a medium boil and stir to combine with a fork. Stuff this mixture into the drained and cool shells. There should be enough filling for about 1 tablespoon of mixture per shell.
  • To make the sauce, sweat the onions and garlic in a large pot and cook until the onions and garlic are soft and fragrant. Add the dried herbs and the passata or tomatoes and simmer for about 10 minutes. Place the sauce in the bottom of a pan and layer the stuffed shells over top. Generously sprinkle the cheese over the shells and bake until the whole dish is hot and the cheese is turning golden and starting to bubble.
Dinner Recipes/ Healthy Recipes/ Pasta Recipes

Lighter Spinach Alfredo Pasta

This amazing Spinach Alfredo Pasta is so creamy and rich, yet never heavy. This recipe is easy and satisfying comfort food for the whole family.

Lighter Spinach Alfredo Pasta

When you got yourself a hectic day and need a little comfort food, this lightER Spinach Alfredo Pasta is perfect. This is basically pasta with butter, Parmesan, and salt and pepper, but with more whoooole lot of heavy cream.

Well, not exactly heavy cream, swapped the heavy cream for whole milk, reduced the butter by a lot, and used a little cream cheese to help thicken and stabilize the sauce. So, it’s no longer technically an alfredo, but it’s close enough for me to pretend and feel like I’m eating something super indulgent.

Lighter Spinach Alfredo Pasta

This Lighter Spinach Alfredo Pasta is definitely better when fresh, so if you’re cooking for one or two consider cutting the recipe in half. Luckily, this one is super easy to scale up or down. Just change the number of servings in the “servings” box on the recipe card below and the ingredients will auto-adjust.

For the veggie, you can use frozen spinach if necessary, just keep in mind that the texture will not be as nice as the fresh spinach. To use frozen spinach, thaw it completely, then squeeze out as much extra moisture as possible (or else it may turn your sauce green). Add the squeezed frozen spinach at the same point the fresh spinach is added in the recipe below.

Lighter Spinach Alfredo Pasta

This amazing Spinach Alfredo Pasta is so creamy and rich, yet never heavy. This recipe is easy and satisfying comfort food for the whole family.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 1

Ingredients
  

  • 12 oz. penne pasta
  • 2 cloves garlic minced
  • ¾ cup grated Parmesan
  • 2 Tbsp butter
  • 6 oz. cream cheese
  • 2 cups whole milk
  • 4 cups baby spinach
  • ¼ tsp salt
  • Freshly cracked black pepper

Instructions
 

  • Bring a large pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook until al dente. Drain the pasta in a colander.
  • While the pasta is cooking, prepare the sauce. Add the butter and minced garlic to a deep skillet or pot and sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant, but not brown.
  • Turn the heat down to medium-low. Add the milk to the skillet along with the cream cheese (cut into chunks). Heat the milk and cream cheese while whisking, until the cream cheese has fully melted into the milk.
  • Whisk in the grated Parmesan cheese and continue to whisk as the sauce comes up to a gentle simmer. When it reaches a simmer, the sauce will thicken. Turn the heat down to low to keep the sauce warm. Season the sauce with 1/4 tsp salt and a generous amount of freshly cracked pepper.
  • Add the fresh spinach to the sauce and stir it in until it has wilted and become limp.
  • Finally, add the cooked and drained pasta to the spinach alfredo sauce and stir to combine. Serve immediately.
Dinner Recipes/ Pasta Recipes

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer’s refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.

Ravioli With Sauteed Asparagus and Walnuts

Fresh store bought ravioli is cooked and then tossed with asparagus that has been sautéed in a simple butter and lemon sauce. A little bit of grated parmesan cheese, minced parsley and crunchy walnuts are added at the end. This ravioli with sautéed asparagus and walnuts is full of flavor, quick to make and you can have dinner on the table in 15 minutes.

How To Make Ravioli With Sauteed Asparagus and Walnuts

You can use whatever fresh ravioli you like for this dish – cheese, mushroom, spinach are all good choices. But I preferebly use cheese ravioli.
For the asparagus use thinner asparagus. If you use thick asparagus, you will need to test for doneness. Thicker asparagus will take longer to cook.

Ravioli With Sauteed Asparagus and Walnuts

First, prep all your ingredients before you begin. This is a super fast dish to put together so have everything prepped and ready to go before you start cooking. It takes no time to do the prep work so chop the asparagus and parsley and measure out your ingredients while you’re waiting for the water to boil.
Cook your ravioli as per the package instructions. Drain and add to a large bowl when done.
Melt butter in a large sauté pan and add the asparagus. Cover with a lid and cook for 4 to 5 minutes. Then add the lemon juice to the asparagus in the pan.
Add the asparagus and lemon butter sauce to the bowl with the cooked ravioli. Next, add the walnuts, parmesan cheese and parsley. Gently toss to combine and you’re ready to serve.

 

The sauce is really simple to make – it’s light and lemony and you make it in the pan while you sauté the asparagus. It’s not a heavy, greasy sauce – it just lightly coats the ravioli and asparagus.

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer's refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • 1-8 oz package of fresh cheese ravioli
  • ½ lb of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 2 tbs butter
  • 1 half lemon – about 2 tablespoons
  • ¼ cup walnut pieces
  • 6 twists of pepper
  • 2 tbs minced parsley
  • 2 tbs grated parmesan plus some to serve at the table.

Instructions
 

  • Bring a large pot of water to a boil.
  • While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.
  • In a large saute pan with a lid, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes – depending on thickness of asparagus.
  • While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions – my package said 4 minutes. Drain when done and add to a bowl.
  • Add the lemon juice and black pepper to the asparagus in the pan and turn the heat to high. Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce. Remove from heat.
  • Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce – you just want enough to lightly coat the ravioli. Make sure to scrape out the saute pan.
  • Add walnuts, parsley and 2 tbs parmesan cheese – toss gently to combine.