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Appetizers

Simple Stuffed Fig Bites with Whipped Ricotta and Pistachios

Stuffed Fig Bites with Whipped Ricotta and Pistachios are a simple and easy appetizer combining seasonal fresh figs and creamy whipped ricotta. Drizzled with balsamic glaze and honey, these simple fig ricotta bites make an impressive appetizer, perfect for fall gatherings.

Stuffed figs are served on a plate.

One of the reasons I love fall is there are fresh figs on the market. They’re only available at limited times, around early summer and early fall. Fresh and ripe figs are amazing snacks on their own but they also make an elegant appetizer to impress.

So serve yourself a glass of wine, and enjoy these stuffed figs with your family and friends!

If you’re looking for other appetizer ideas, also try Roasted Beets with Whipped Feta!

This recipe can be made vegan and dairy-free with some substitutions.

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Ingredients

  • Ricotta – both regular and vegan ricotta cheese work in this recipe. If you like a bolder flavor, use feta or goat cheese instead.
  • Fresh Figs – fresh figs are delicious gems in the fall season. Use what is available at your local market, green or purple figs. Pick up ripe, juicy ones.
  • Pistachios – crunchy textures complement this creamy and juicy appetizer.
  • Balsamic Glaze – adds extra sweetness and acidity to this dish.
  • Honey – use date syrup if you want to make this recipe vegan.
  • Lemon Zest – freshly grated lemon zest adds a refreshing flavor to the dish.
  • Oregano – optional.
Whipped ricotta stuffed figs are placed on a white plate with garnishes.

Instructions

Making this fall/winter appetizer is so easy! Let’s start with preparing fresh figs.

Cut the figs into quarters but not all the way so that all the quadrants are connected on the bottom. Use your fingers to open the cuts gently. Arrange them on a serving plate.

Next, prepare the whipped ricotta. In a food processor, add ricotta and blend until fluffy. Pipe whipped ricotta in the crevasse of each fig.

Drizzle balsamic glaze and honey on top of the stuffed figs. Sprinkle pistachios to add crunch. Grate lemon zest over them. Arrange fresh oregano(optional).

Fresh figs are stuffed with whipped ricotta.

Looking for other recipes like this? Try these:

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Stuffed figs are served on a plate.

Simple Stuffed Fig Bites with Whipped Ricotta and Pistachios

Stuffed Fig Bites with Whipped Ricotta and Pistachios are a simple and easy appetizer combining seasonal fresh figs and creamy whipped ricotta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Appetizer
Servings 6 bites
Calories 93 kcal

Ingredients
  

  • 4 oz ricotta use dairy-free ricotta to make this dish vegan and dairy-free.
  • 6-7 figs
  • 1 Tablespoon pistachios chopped
  • Drizzle balsamic glaze
  • Drizzle honey use date syrup if you want to make this recipe vegan.
  • ½ lemon zested
  • Fresh oregano

Instructions
 

  • Cut figs into quarters but not all the way so that all the quadrants are connected on the bottom. Arrange them on a serving plate.
  • In a food processor, add ricotta and blend until fluffy. Pipe whipped ricotta in the crevasse of each fig.
  • Drizzle balsamic glaze and honey. Sprinkle pistachios. Grate lemon zest over. Arrange fresh oregano.

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1biteCalories: 93kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 17mgPotassium: 155mgFiber: 2gSugar: 12gVitamin A: 161IUVitamin C: 3mgCalcium: 59mgIron: 0.3mg
Keyword appetizer, figs
Tried this recipe?Let us know how it was!

Breakfast

Whole Wheat Pumpkin Apple Bread with Pecan Crumble Topping

This healthy Pumpkin Apple Bread with Pecan Crumble Topping combines two beloved fall flavors and is packed with warm spices. Made with whole wheat flour, this easy quick bread makes your breakfast healthy and nutritious while dairy-free pecan crumble topping adds a satisfying crunch.

Pumpkin apple bread is sliced on the cutting board.

Pumpkins and apples are two of my favorite flavors of fall! And if you’re like me and can’t decide which flavor you want, let’s combine them together to create the ultimate autumn treat.

Start your day with a slice of pumpkin apple bread with a cup of coffee. Or enjoy with cozy fall drinks like Maple Apple Crisp Macchiato and Banana Matcha Latte.

If you like a quick bread, also try Zucchini Banana Bread!

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Why You’ll Love This Recipe

  • Combining the best flavors of fall: pumpkin and apple!
  • Packed with warm, cozy, fall spices.
  • Moist, a little bit chewy, and not too sweet.
  • Irresistible crunchy pecan crumble topping.
  • Easy to make, just mix and bake!
  • Secretly healthy with whole wheat flour!
Slices of pumpkin apple bread are served on a wooden board.

Ingredients

For Pumpkin Apple Bread

This loaf is made with simple loaf cake ingredients but made more nutritious by swapping all-purpose flour for whole wheat flour!

The ingredients of pumpkin apple bread placed together.
  • Whole Wheat Flour – this loaf is made with whole wheat flour to provide more fiber, vitamins, and minerals! This loaf is secretly healthy and you won’t even realize it.
  • Arrowroot Starch – helps bind the batter and create moist bread.
  • Baking Powder⁠ – leavener. Baking powder expires so use the fresh one.
  • Cinnamon, Nutmeg, and Clove – add warm flavor perfect for fall baking!
  • Eggs
  • Pumpkin puree – use canned pure pumpkin puree, not the pumpkin pie filling.
  • Maple Syrup
  • Oat Milk – or any milk of your choice.
  • Apple – you can use your favorite apple. I use Grany Smith apples because they’re best for baking and I love the tart flavor that complements the sweet pumpkin bread.

For the Pecan Crumble topping

If you love streusel topping or crumble topping, did you know you can easily swap some ingredients and make no butter, no refined sugar topping? This dairy-free pecan crumble topping is perfectly crunchy and sweet with wholesome ingredients.

The ingredients of pecan crumble topping gathered together.
  • Pecans – Crunchy and caramel-y pecans are a great accompaniment for this loaf.
  • Whole Wheat Flour
  • Maple Syrup
  • Cinnamon

Instructions

The dry ingredients are gathered in a large bowl.
  1. Preheat the oven to 350°F. Line a loaf pan with parchment paper. 
  2. In a large bowl, whisk together flour, arrowroot starch, baking powder, cinnamon, nutmeg, clove, and salt⁠. 
The wet ingredients are mixed in a bowl.
  1. In another bowl, whisk together egg, maple syrup, and pumpkin puree.
Mixing wet and dry ingredients.

Add the wet mixture to the flour mixture and fold in.

Folding in diced apples in the batter.

Add diced apple and fold in. Transfer the batter to the prepared pan.

Tossing the ingredients of pecan crumble topping in a bowl.
  1. In a small bowl, toss together all the ingredients for the pecan topping.
Pecan crumble topping sprinkled over the batter in a loaf pan.

Sprinkle over the top of the loaf.

Slicing the pumpkin apple loaf.
  1. Bake at 350°F until a toothpick inserted in the center comes out clean, for 55-65 minutes. Check after 45 minutes and if it’s brown on top, cover with aluminum foil to prevent burning. Let cool completely. Slice and enjoy!

Keep the leftovers in an air-tight container and place them in a fridge.

Hint: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measurement. Scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!

Serving Suggestions

Before slicing the bread, let the loaf cool completely.

This pumpkin apple bread tastes amazing as it is. But some toppings can elevate the taste! Add dollops of yogurt or whipped cream and nuts on top before serving.

Slice of pumpkin apple bread topped with yogurt and pecans on a serving plate.

Equipment

  • 1 Pound loaf pan – I used an 8.5 x 4.5 inch loaf pan from the USA pan.
  • Mixing bowls
  • Spatula

Variations

  • Instead of apples, try other inclusions like diced pear, nuts, or chocolate chips.
  • Pecan crumble topping tastes amazing with other nuts. I love making crumble topping with walnuts!
Slices of pumpkin apple bread on the board.

FAQ

How do I know when my loaf of bread is done?

The easiest way is testing with a toothpick. Insert a toothpick into the center of the loaf and if it comes out clean, it’s done.
If you’re still not sure if your loaf is ready after the toothpick test, an instant-reading thermometer that you use when cooking meat comes in handy. Carefully insert a thermometer into the loaf and check the temperature. If it gets to 200°F, your bread is done!

Can I use pumpkin pie filling instead of pumpkin puree?

No, this recipe is designed with pumpkin puree! The pumpkin pie filling already has sugar and spices, so it ends up with too much sugar and spices.

Looking for other recipes like this? Try these:

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Pumpkin apple bread is sliced on the cutting board.

Healthy Whole Wheat Pumpkin Apple Bread with Pecan Toping

This healthy and easy Pumpkin Apple Bread with Pecan Crumble Topping combines two beloved fall flavors and is packed with warm spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 309 kcal

Ingredients
 
 

For Pumpkin Apple Bread

  • 2 cups whole wheat flour(226g)
  • 2 Tablespoons arrowroot starch(18g)
  • 2 teaspoons baking powder⁠
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon salt
  • 2 large egg
  • 1 cup pumpkin puree(240g)
  • ⅔ cup maple syrup
  • ¼ cup oat milk
  • 1 apple diced

For the pecan topping

  • ¾ cup pecans
  • 3 Tablespoons maple
  • 1 Tablespoon whole wheat flour
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350°F. Line a loaf pan with parchment paper.
  • In a large bowl, whisk together flour, arrowroot starch, baking powder, cinnamon, nutmeg, clove, and salt⁠.
  • In another bowl, whisk together egg, maple syrup, and pumpkin puree. Add the wet mixture to the flour mixture and fold in. Add diced apple and fold in. Transfer the batter to the prepared pan.
  • In a small bowl, toss together all the ingredients for the pecan topping. Sprinkle over the top of the loaf.
  • Bake at 350°F until a toothpick inserted in the center comes out clean, for 55-65 minutes. Check after 45 minutes and if it's brown on top, cover with aluminum foil to prevent burning. Let cool completely. Slice and enjoy! Keep the leftovers in an air-tight container and place them in a fridge.

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1slice(⅛ loaf)Calories: 309kcalCarbohydrates: 54gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 47mgSodium: 206mgPotassium: 331mgFiber: 6gSugar: 25gVitamin A: 4773IUVitamin C: 2mgCalcium: 145mgIron: 2mg
Keyword apple, pumpkin
Tried this recipe?Let us know how it was!

Dairy free

Pumpkin Pudding with Pecan Crumble Topping(Vegan and Dairy Free)

This easy, healthy Pumpkin Pudding with Pecan Crumble Topping is a delicious fall dessert that tastes just like creamy pumpkin pie without a crust. Perfect for a light and flavorful treat, this no-cook, no-bake recipe is quick to make. The pecan crumble topping, made with pecans and dates, adds a nice crunch to this vegan, gluten-free pumpkin dessert.

The pumpkin pudding in dessert glasses topped with pecan crumble topping.
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Why You’ll Love This Recipe

This easy canned pumpkin dessert is perfect for Thanksgiving and Holiday season! This light, creamy, and not-too-sweet treat is a great recipe after a heavy dinner. Make this ahead and share it with your family and friends!

This pumpkin pudding recipe is:

  • It tastes just like a pumpkin pie filling, but healthier!
  • No cooking, no baking required.
  • Beautiful golden color reflecting fall harvest.
  • Healthy pecan crumble topping made super easy.
  • Vegan, dairy-free, and refined sugar-free.

If you’re looking for more Holiday dessert ideas, also try Marshmallow Flower Cookies and Vegan Chocolate Salami.

The pumpkin pudding topped with pecan crumble topping is served in glasses and jars.

Ingredients

For the pumpkin pudding

  • Cashews – make a creamy base for this dessert. Soak them in water before use to soften the nuts for easy blending. Raw and roasted cashews both work in this recipe. Soaking is especially beneficial for raw cashews.
  • Pumpkin Puree – I use canned pure pumpkin puree but homemade one also works. Do not use the pumpkin pie filling.
  • Maple Syrup – adds natural sweetness to this dessert.
  • Coconut Cream – coconut cream is usually separated in a can into liquid and solid layers. Use only the solid white part of the coconut cream. If you only have coconut milk, refrigerate the can and just scoop out the solid white part. There is less solid part in the coconut milk but still works.
  • Vanilla Extract, Pumpkin Pie Spice, and Sea Salt – create pumpkin pie flavor.
  • Yogurt or Whipped Cream – This is optional but some extra creamy elements elevate this luscious dessert experience. If you want to keep it healthy and a little bit tangy, top the pudding with Greek yogurt or coconut yogurt. If you want some indulgence, use regular or coconut whipped cream.
The ingredients of pumpkin pudding on the table.

For the pecan crumble topping

  • Medjool Dates – remove the pit before use. Medjool dates are sticky and naturally sweet, create a crumbly texture, and add caramel flavor.
  • Pecans – Natural caramel flavor perfectly complements the pumpkin pie flavor! It’s an extra step, but toasting them until golden before use intensifies the flavor and improves the crunchy texture.
  • Cinnamon and Sea Salt – enhance the flavor.
The ingredients of pecan crumble topping on the table.

Instructions

1) Make the Pumpkin Pudding

Soaking cashews in water.
  1. Soak the cashews in water for 2-4 hours or up to overnight, in the refrigerator. Rinse and drain well. If you don’t have time, boil cashews for 15 minutes. Then rinse and drain as well.
Add pudding ingredients in a high speed blender.
  1. In a high-speed blender, add cashews, pumpkin puree, maple syrup, coconut cream, vanilla extract, pumpkin pie spice, and salt.
Blend pudding ingredients until creamy.

Blend until creamy and smooth.

Divide the pumpkin pudding into dessert glasses.
  1. Divide the pudding into dessert glasses or jars. Refrigerate for at least 2 hours to chill and set.

2) Make the Pecan Crumble Topping

The ingredients of pecan crumble in a blender.
  1. In a small blender, add dates, pecans, cinnamon, and salt.
Pecans and dates are pulsed into the crumble.
  1. Pulse several times until the mixture is crumbly consistency.

Tip: To elevate the flavor, take an extra step to toast pecans before making the crumble. Toast the pecans in a dry skillet on the stovetop over medium heat for a few minutes until fragrant.

3) Assembly

Top the chilled pudding with yogurt or whipped cream. Sprinkle pecan crumble topping and enjoy!

Assembling pumpkin pudding and pecan crumble topping in dessert glasses.

Equipment

  • High-speed blender – I love my Vitamix blender but any high-powered blender works. If you only have a regular blender, blend the pudding mixture longer until completely creamy. Scrape the sides from time to time to get all the small bits of cashews.
  • Personal size blender – When making the crumble, a small size blender comes in handy. I used my Beast blender.
  • Bowls
  • Dessert glasses or jars

Storage

You can make this pumpkin dessert a day ahead! Prepare the day before the Thanksgiving dinner party and assemble on the day of.

When making ahead, after dividing the pudding in glasses, cover and store in the fridge. Store the crumble and other toppings separately in the fridge. Then assemble the chilled pumpkin pudding, cream/yogurt, and the crumble topping just before serving.

The pumpkin pudding topped with pecan crumble topping.

FAQ

Is it vegan or vegetarian?

If you top the pudding with vegan/vegetarian yogurt or whipped cream, this recipe is vegan and vegetarian.

Is it gluten-free?

All the ingredients in this recipe are naturally gluten-free. But there is always a chance for cross-contamination. So if you’re serious about avoiding gluten, make sure to use all the products with gluten-free labels.

Is it dairy-free?

If you top the pudding with dairy-free yogurt or whipped cream, this recipe is dairy-free.

Looking for other recipes like this? Try these:

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

The pumpkin pudding in dessert glasses topped with pecan crumble topping.

Pumpkin Pudding With Pecan Crumble Topping(Vegan And Dairy Free)

This easy, healthy Pumpkin Pudding with Pecan Crumble Topping is a fall dessert that tastes just like creamy pumpkin pie without a crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Soak and Chill Time 4 hours
Total Time 2 hours 15 minutes
Course Dessert
Servings 4 people (about ½ cup each)
Calories 680 kcal

Ingredients
 
 

For the pumpkin pudding

  • 2 cups cashews
  • 1 cup pumpkin puree
  • 6 Tablespoons maple syrup
  • ½ cup coconut cream use only the solid white part
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice
  • A pinch sea salt
  • Greek yogurt, coconut yogurt, or coconut whipped cream for topping(optional)

For the pecan crumble topping

  • 2 Medjool dates pitted
  • ½ cup pecans toasted
  • Dash ground cinnamon
  • A pinch sea salt

Instructions
 

  • Make the Pudding: Soak the cashews in water for 2-4 hours or up to overnight, in the refrigerator. Rinse and drain well. If you don’t have time, boil cashews for 15 minutes. Then rinse and drain as well.
  • In a high-speed blender, add cashews, pumpkin puree, maple syrup, coconut cream, vanilla extract, pumpkin pie spice, and salt. Blend until creamy and smooth.
  • Divide the pudding into dessert glasses or jars. Refrigerate for at least 2 hours to chill and set.
  • Make the Crumble: In a blender, add dates, pecans, cinnamon, and salt. Pulse several times until the mixture is crumbly consistency.
  • Top the chilled pudding with yogurt or whipped cream. Sprinkle pecan crumble topping and enjoy.

Video

Notes

The nutrition is calculated without the optional topping(yogurt or whipped cream). Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 680kcalCarbohydrates: 58gProtein: 15gFat: 48gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gSodium: 34mgPotassium: 855mgFiber: 7gSugar: 32gVitamin A: 9558IUVitamin C: 4mgCalcium: 96mgIron: 6mg
Keyword cashews, fall, pecans, pudding, pumpkin
Tried this recipe?Let us know how it was!

Dairy free

Simple High Protein Roasted Delicata Squash Soup with Bone Broth

This Roasted Delicata Squash Soup is an easy and hearty soup recipe for fall and is made with bone broth to add extra protein. Roasted delicata squash created sweet, creamy, golden squash soup, perfect for enjoying as a cozy meal.

Delicata squash soup is served in ceramic bowls and topped with cream, walnuts, and parsley.

Are you excited for the season of pumpkin soup? There is nothing more comforting than dipping a piece of bread into a warm bowl of soup on a chilly fall day.

If you want to change up your regular pumpkin soup recipe, try this delicata squash soup! The delicata squash has yellow flesh, creating sweet, flavorful, creamy, golden squash soup. Roasting delicata squash makes them even sweeter.

Squash soups are usually low in protein, but I made this recipe with bone broth to give it a protein boost, making this soup more satisfying and filling.

You can simply enjoy this soup with toast or make it a part of dinner by serving it with Kale and Quinoa Winter Salad with Pears and Pomegranate or Roasted Beets with Whipped Feta and Balsamic Glaze.

This recipe is dairy-free and can be easily made gluten-free and vegan.

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Ingredients

You only need a handful of wholesome ingredients to make this soup, as delicata squash brings so much flavor on its own! Plus, you’ll find that delicata squash is much easier to cut than pumpkin.

Ingredients of delicata squash soup on the table.
  • Delicata Squash – Delicata squash has yellow flesh and is nutty, sweet, flavor-packed squash that almost tastes like a cross between sweet potatoes and chestnuts. No need to peel the skin, the pureed delicata squash is so creamy even with the skin.
  • Onion – Make the soup even more flavorful.
  • Garlic – Roast a whole head of garlic to add a kick to this soup.
  • Chicken Bone Broth – A great source of protein and collagen! And it’s also good for gut health. But not all bone broth is made equal, so use high-quality bone broth made with simple ingredients. Make sure to use gluten-free products if you avoid gluten. My favorite is the ones from Bonafide Provisions.
  • Hemp Seeds – This ingredient is optional but highly recommended! Hemp seeds are a great source of omega-3 fatty acids and plant-based protein. In fact, they are a complete protein, containing all nine essential amino acids. Plus, when you blend hemp seeds and liquid, it tastes like delicious hemp seed milk in the soup.

Instructions

Cutting the delicata squash.
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Cut up the vegetables.
The delicata squash and onion are arranged on a baking sheet.
  1. On the prepared baking sheet, toss the sliced squash, onion, 1 tablespoon of oil, and a pinch of salt. Arrange squash and onion in an even layer. Use one half-size sheet pan or two quarter sheet pans to avoid overcrowding.
A whole garlic is cut off the top and olive oil is drizzled over it.
  1. Cut off the top of the garlic bulb. Place it on a piece of aluminum foil(See the note below if you’re worried about aluminum use in cooking) and drizzle the remaining ½ tablespoon of oil. Wrap up the garlic and place it on the side of the baking sheet. Bake them all together at 350°F for 30 minutes. 
Baked squash, onion, and the garlic wrapped in foil.
  1. Remove the pan from the oven. Put the aluminum foil wrapped garlic back in the oven and bake until soft, for 10-15 minutes. Remove garlic from the oven and let cool.
The ingredients of the soup in a blender.
  1. In a high-speed blender(I used my Vitamix), transfer the cooked squash and onion along with bone broth and hemp seeds. Squeeze out the cloves of garlic from the skin into the blender. Blend until smooth.
The blended soup in a pot.
  1. Transfer the soup to a pot and warm it up. Taste and add more salt if necessary.
The delicata squas soup is garnished with yogurt, toasted walnuts, and parsley.
  1. Divide the soup into soup bowls and top with your favorite garnish. I topped mine with yogurt, toasted walnuts, parsley, and black pepper.

Note: I placed parchment paper between aluminum foil and garlic to prevent aluminum from seeping into the garlic while cooking. More tips are in the FAQ section below!

Substitutions

  • Broth – instead of bone broth, you can use vegetable broth or plant milk to make this recipe vegan.

Serving Suggestions

You can enjoy this soup on its own. I love eating leftover delicata squash soup for breakfast on chilly mornings during fall and winter. It’s so cozy!

But when you serve this as a dinner, sprinkle some croutons or serve with slices of bread. And top the soup with your favorite garnishes.

Garnish Ideas

  • Herbs – chopped parsley, chives, fresh thyme, crispy sage.
  • Cream and Yogurt – a swirl of heavy cream and a dollop of yogurt. Use coconut yogurt if you want to make this recipe vegan.
  • Nuts and Seeds – roasted walnuts, sliced almonds, and pumpkin seeds.
  • Black pepper – freshly cracked is the best!
Delicata squash soup is divided into bowls.

Equipment

  • Baking sheet
  • Aluminum foil and parchment paper
  • Blender(I use Vitamix, perfect for making creamy soup)
  • Pot

Storage

Keep the leftover soup in an air-tight container and store in a fridge.

This soup stands up well to freezing too.

FAQ

Does aluminum foil seep into food?

Worry about aluminum seeping into food while cooking? Your concern is valid and cooking with aluminum foil can result in seeping aluminum into food, even though the risk to your health is still unclear.

If you want to avoid extra aluminum in your food, place parchment paper(not wax paper!) between the food and the foil.

Alternatively, you can just use parchment paper to wrap the garlic and tie the ends with kitchen twine to make a little sack for roasting.

What can I use instead of aluminum foil for garlic?

The foil is for keeping the garlic from drying out. So if you want to avoid the one-time use of aluminum foil or parchment paper entirely, you can use an oven-safe container, like a small baking dish with a lid, to create a closed space for garlic.

Alternatively, you can place a garlic cut side up on a baking sheet, drizzle olive oil, and place a small oven-safe cocotte upside down to cover the garlic.

Looking for other recipes like this? Try these:

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Delicata squash soup is served in ceramic bowls and topped with cream, walnuts, and parsley.

Simple High Protein Roasted Delicata Squash Soup with Bone Broth

This Roasted Delicata Squash Soup is an easy and hearty soup recipe for fall and is made with bone broth to add extra protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Servings 4 people
Calories 182 kcal

Ingredients
 
 

  • 1½ lb delicata squash(2 small or 1 large delicata squash) seeded and sliced
  • ½ onion sliced
  • 1½ Tablespoons extra virgin olive oil divided
  • 1 whole garlic bulb papery skin removed
  • 2 cups chicken bone broth
  • 2 tablespoons hemp seeds optional
  • Sea salt

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • On the prepared baking sheet, toss the sliced squash, onion, 1 tablespoon of oil, and a pinch of salt. Arrange squash and onion in an even layer. Use one half-size sheet pan or two quarter sheet pans to avoid overcrowding.
  • Cut off the top of the garlic bulb. Place it on a piece of aluminum foil and drizzle the remaining ½ tablespoon of oil. Wrap up the garlic and place it on the side of the baking sheet. Bake garlic and vegetables all together at 350°F for 30 minutes.
  • Remove the pan from the oven. Put the aluminum foil wrapped garlic back in the oven and bake until soft, for 10-15 minutes. Remove garlic from the oven and let cool.
  • In a high-speed blender, transfer the cooked squash and onion along with bone broth and hemp seeds. Squeeze the cloves of garlic from the skin into the blender. Blend until smooth.
  • Transfer the soup to a pot and warm up the soup. Taste and add more salt if necessary.
  • Divide the soup into soup bowls and top with your favorite garnish. I topped mine with yogurt, toasted walnuts, parsley, and black pepper.

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1personCalories: 182kcalCarbohydrates: 19gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 63mgPotassium: 651mgFiber: 3gSugar: 5gVitamin A: 2365IUVitamin C: 24mgCalcium: 75mgIron: 2mg
Keyword delicata squash, soup
Tried this recipe?Let us know how it was!

Dessert

Easy Homemade No Peel Pink Applesauce with Cinnamon

This homemade No Peel Pink Applesauce with cinnamon is an easy fall recipe requiring no apple peeling. Bright red apples are chopped and cooked with their skin, resulting in beautiful pink/orange applesauce with extra fiber for your gut health. A dash of maple syrup adds natural sweetness without refined sugar.

This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

Homemade pink applesauce is in small jars topped with cinnamon sticks.

Fresh seasonal apples are perfect for snacking, and let’s make them even more snackable by turning them into delicious recipes like Apple Pie Spring Rolls, Apple Cheddar Drop Biscuits, and Apple Pie Overnight Oats.

If you love apple picking in the fall, turn your seasonal harvest into delicious kid-loving apple sauce using a handful of wholesome ingredients!

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Ingredients

This simple homemade applesauce is made with a handful of wholesome ingredients!

Ingredients of pink applesauce in a red le creuset pot.
  • Apples – To give a cute pink hue to the applesauce, use apples with vibrant deep red skin. I used Pink Lady apples for this recipe!
  • Maple Syrup – Maple syrup adds caramel-y natural sweetness. You can omit maple syrup to make it sugar-free apple sauce.
  • Cinnamon – Adds warmth to the apple sauce! Use both ground and stick if you have.
  • Lemon Juice – Lemon juice keeps the pink color and adds refreshing acidity to the applesauce.
  • Sea Salt – Salt enhances the natural sweetness of apples.

How to Make Pink Applesauce

The key to the beautiful rose/orange applesauce is to cook the apple with their skin on. So skip the peeling, core, and chop up the apples.

Ingredients of the applesauce cooked in a pot.
  1. In a pot, combine all the ingredients. Cover and cook over medium heat until soft, for about 15- 20 minutes, stirring occasionally. Let cool.
Pureed applesauce.
  1. Remove the cinnamon stick if using. Use a hand blender to puree for the desired consistency, chunky or smooth. Taste and add more maple syrup or water for your desired sweetness and consistency. Divide into individual jars and enjoy.

If you don’t have a hand blender, you can also use a potato masher(for the chunky sauce) or blender. I love my Vitamix for the smooth applesauce!

Hint: You can of course peel the skin to make traditional applesauce. Keep the apple skin to add extra nutrition and a pop of color, or peel it away for a smooth texture, the choice is yours!

Pink applesauce is served in a small jar.

What to Do with Applesauce

  • Use in Baking – Make muffins, cookies, and cakes!
  • Serve with Latkes – Applesauce and sour cream are classic toppings for latkes.
  • Egg Replacement – Applesauce can be used as an egg replacement in vegan and egg-free baking. Use ¼ cup of applesauce for 1 egg.
  • Roast Pork – Make a pork recipe with applesauce!
  • Yogurt or Oatmeal – Top your morning bowl with applesauce for a delicious and nutritious breakfast.

Equipment

  • Heavy bottomed pot
  • Spatula or wooden spoon
  • Hand blender or blender
Small jars of pink applesauce is stacked together on the table.

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Homemade pink applesauce is in small jars topped with cinnamon sticks.

Easy Homemade No Peel Applesauce with Cinnamon

This homemade No Peel Pink Applesauce with cinnamon is an easy fall recipe requiring no apple peeling with extra fiber.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Condiment
Servings 5 serving(½ cup per serving)
Calories 108 kcal

Ingredients
 
 

  • 4-5 apples(2 lb.) cored and chopped
  • ½ cup water
  • 1 Tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • 1 cinnamon stick optional
  • 1 Tablespoon lemon juice
  • Pinch sea salt

Instructions
 

  • In a pot, combine all the ingredients. Cover and cook over medium heat until soft, for about 15- 20 minutes, stirring occasionally. Let cool.
  • Remove the cinnamon stick if using. Use a hand blender to puree for the desired consistency, chunky or smooth. Taste and add more maple syrup or water for your desired sweetness and consistency. Divide into individual jars and enjoy.

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 108kcalCarbohydrates: 29gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 11mgPotassium: 210mgFiber: 5gSugar: 21gVitamin A: 101IUVitamin C: 10mgCalcium: 25mgIron: 0.3mg
Keyword apple, applesauce
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Drink

Iced Blueberry Matcha Lemonade with Lavender

Iced Blueberry Matcha Lemonade with Lavender is a refreshing summer drink with a green tea kick! This iced matcha lemonade is sweetened just enough with homemade blueberry lavender syrup.

Iced matcha lemonade in a glass.
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Ingredients

The ingredients of blueberry lavender iced matcha lemonade on the table/
  • Blueberry Lavender Syrup – You can use store-bought syrup, but making it from scratch is so simple and easy!
  • Still or Sparkling Water – Use regular spring water for refreshing lemonade or sparkling water to make a fizzy sparkling matcha drink.
  • Lemon Juice – Use freshly squeezed lemon juice for the best flavor.
  • Matcha – Not all matcha are created equal. Use high-quality ceremonial-grade matcha powder for the best taste! Good quality matcha has a vibrant green color and rich umami taste that people are obsessed with. It should never taste too grassy or even dull. I love and trust the matcha from Ippodo!

Tip for Making Good Matcha – When making matcha, the key is to avoid boiling water. Boiling water ruins the flavor of matcha even when you use a high-quality ceremonial-grade matcha. Use 176°F (80°C) water for the best result. After boiling your water, transfer it to an empty cup. It helps cool down hot water to the ideal temperature for matcha making. Then add to matcha to whisk!

How to Make Blueberry Matcha Lemonade

Blueberry lavender syrup and ice cubes in a glass.
  1. Add the syrup to a glass and fill it with ice cubes.
Sparkling water added to the glass.
  1. Add water and lemon juice to the glass.
Sift matcha in a matcha bowl.
  1. Sift matcha into a small bowl and pour hot water over it. Whisk vigorously for 15 seconds with a bamboo whisk.
Mixing matcha and blueberry lavender lemonade in the glass.
  1. Pour matcha over the lemonade. Mix well and top with lemon slice and blueberry(optional).

Variations

  • Latte – Coffee lover? Add a shot of espresso instead of matcha and swap water for milk. You’ll get a delicious blueberry lavender latte.
  • Lemonade – If you need a refresher, omit the matcha to make it a blueberry lavender lemonade. Try this recipe Blueberry Lavender Lemonade!
Iced blueberry lavender matcha lemonade topped with fresh blueberries and a lemon slice.

Equipment

  • Glass
  • Measuring spoon
  • Matcha bowl
  • Bamboo whisk
  • Small sieve

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Iced matcha lemonade made with blueberry lavender syrup in a glass.

Iced Matcha Lemonade with Blueberry Lavender Syrup

Iced Blueberry Matcha Lemonade with Lavender is a refreshing, not-too-sweet, summer drink with a green tea kick!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 1 glass
Calories 111 kcal

Ingredients
  

  • 2 Tablespoons blueberry lavender syrup
  • ¾ cup still or sparkling water
  • 2 Tablespoons lemon juice
  • ½ teaspoon matcha
  • 2 Tablespoons hot water 80°C or 176°F

Instructions
 

  • Add the syrup to a glass and fill it with ice cubes.
  • Add water and lemon juice to the glass.
  • Sift matcha into a small bowl and pour hot water over it. Whisk vigorously for 15 seconds with a bamboo whisk.
  • Pour matcha over the lemonade. Mix well and top with lemon slice and blueberry(optional).

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1glassCalories: 111kcalCarbohydrates: 26gProtein: 1gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 121mgFiber: 1gSugar: 21gVitamin A: 126IUVitamin C: 16mgCalcium: 42mgIron: 1mg
Keyword lemonade, matcha
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Drink

Healthy Blueberry Lavender Lemonade(Refined Sugar Free)

This Healthy Blueberry Lavender Lemonade is packed with lemon blueberry flavor and a hint of lavender! Homemade sugar-free blueberry lavender syrup and freshly squeezed lemon make a refreshing summer healthy drink.

Blueberry lavender lemonade served in glasses.

If you have abundant fresh blueberries or frozen ones in your freezer, make homemade blueberry lavender syrup! It’s easily made with blueberries, dried lavender, and maple syrup.

A glass of blueberry lavender lemonade made with homemade blueberry lavender syrup.

You can mix the syrup and lemon juice with still water to make refreshing lemonade or add sparkling water to make sparkling blueberry lemonade soda. And if you’re feeling boozy, add a splash of vodka to make a blueberry lemonade cocktail for summer!

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Ingredients

The ingredients of blueberry lavender lemonade.
  • Blueberry Lavender Syrup – You can use store-bought syrup but making it at home is so easy! The best part of homemade syrup is that you can choose which sugar to use in your syrup.
  • Still or Sparkling water – Use whichever your heart desires.
  • Lemon Juice – Use freshly squeezed lemon juice for the best flavor!

How to Make Blueberry Lavender Lemonade

Add the syrup and ice cubes in a glass.
  1. Add the syrup to a glass and fill it with ice cubes.
Pour water over the ice cubes in a glass.
  1. Pour still or sparkling water.
Add lemon juice into the glass.
  1. Add lemon juice. Enjoy the changing color from dark red to reddish pink.
Top the blueberry lemonade with fresh blueberries, lavender, and rosemary.
  1. Mix well and enjoy! Top with fresh blueberries for garnish(optional).

Add more or less syrup to adjust the taste you like!

Hint: If you’re garnishing your drink with lavender, make sure to use culinary-grade dried lavender flowers! You can find it in the spice or tea aisle at a regular grocery store. You can not use regular lavender flowers at the flower shop, they’re not meant for culinary use and might have pesticides on them.

Variations

  • Blueberry Lemonade Soda – add sparkling water to make a fizzy drink for summer.
  • Bblueberry Lemonade Cocktail – Add vodka to make it a boozy drink.
Blueberry lavender lemonade in glasses.

FAQ

Can I make blueberry lemonade in a big batch?

Of course! Make a big batch to serve a crowd.

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Blueberry lavender lemonade served in glasses.

Healthy Blueberry Lavender Lemonade(Refined Sugar-Free)

This Healthy Blueberry Lavender Lemonade is packed with lemon blueberry flavor and a hint of lavender! Homemade sugar-free blueberry lavender syrup and freshly squeezed lemon make a refreshing summer healthy drink.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 1 glass
Calories 105 kcal

Ingredients
 
 

Instructions
 

  • In a glass, add the syrup and fill the glass with ice cubes. Pour water and add lemon juice. Mix well and enjoy!

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1glassCalories: 105kcalCarbohydrates: 26gProtein: 0.3gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 14mgPotassium: 121mgFiber: 1gSugar: 21gVitamin A: 26IUVitamin C: 16mgCalcium: 49mgIron: 0.2mg
Keyword blueberry, lavender, lemonade
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Drink

Homemade Blueberry Lavender Syrup(Refined Sugar Free)

This Homemade Blueberry Lavender Syrup is a healthy simple syrup packed with blueberry flavor and lavender aroma. It’s made with maple syrup instead of refined sugar to add wholesome sweetness. Make fun drinks like blueberry lavender latte and matcha or drizzle over your favorite breakfast items!

Scooping blueberry lavender syrup with a spoon from the jar.
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Ingredients

The ingredients of blueberry lavender syrup on the table.
  • Blueberries – You can use fresh or frozen blueberries in this recipe.
  • Maple Syrup – You can make wholesome and delicious syrup without refined sugar. I love using maple syrup for this recipe. You can also use honey or agave syrup.
  • Lavender – Make sure to use culinary-grade dried lavender flowers! You can find it in the spice or tea aisle at a regular grocery store. You can not use regular lavender flowers at the flower shop, they’re not meant for culinary use and might have pesticides on them.

How to Make Blueberry Lavender Syrup

Making this syrup is so easy!

Cooking all the ingredients in a sauce pan.
  1. In a saucepan, combine all the ingredients. Simmer over medium heat for 5-10 minutes. Use a potato masher or the back of the fork to smash the blueberries. Remove from the heat and let cool for about 5-10 minutes to steep.
Strain the blueberry mixture through fine-mesh strainer.
  1. Place a fine-mesh sieve over a jar. Strain the mixture through the sieve to remove blueberries and lavender from the syrup. Use a spoon to mix and squeeze the berries if necessary. Discard the pulp and lavender.
Letting cool the syrup in a jar.
  1. Use for lemonade and drinks. Let cool completely and store in a clean, air-tight jar in the fridge.

How to Use Blueberry Syrup

This healthy blueberry simple syrup is so versatile! Here are some delicious ways to use your homemade syrup.

  • Blueberry Lavender Lemonade – add a spoonful to the lemonade to jazz up.
  • Soda – simply mix with sparkling water to make a refreshing fizzy drink.
  • Coffee and Tea – add this syrup to your daily coffee to make a blueberry lavender latte. Adding a spoonful to the tea instead of sugar or honey is a great idea too.
  • Matcha – make a refreshing blueberry lavender matcha latte with this syrup!
  • Pancakes – drizzle over pancakes instead of maple syrup.
  • Ice cream, Parfait, and Sundae – Elevate your vanilla ice cream dessert with blub and lavender flavors.
  • Cocktails – Swap simple syrup for this blueberry lavender syrup to make a fun cocktail at home.
A glass of blueberry lavender lemonade made with homemade blueberry lavender syrup.

Equipment

  • Saucepan
  • Potato masher
  • Fine-mesh strainer
  • Spoon
  • Jar

FAQ

Can I omit the lavender?

Of course! Omit the dried lavender to make it delicious lavender syrup.

How much syrup does this recipe make?

The recipe makes about ⅔ cup.

The blueberry lavender syrup in the jar.

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Scooping blueberry lavender syrup with a spoon from the jar.

Homemade Blueberry Lavender Syrup(Refined Sugar Free)

This Homemade Blueberry Lavender Syrup is a healthy simple syrup packed with blueberry flavor and lavender aroma.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment
Servings 10 servings(1 Tablespoon)
Calories 49 kcal

Ingredients
  

  • 1 cup blueberries
  • ½ cup maple syrup
  • 1 Tablespoon culinary grade dried lavender flowers

Instructions
 

  • In a saucepan, combine all the ingredients. Simmer over medium heat for 5-10 minutes. Use a potato masher or the back of the fork to smash the blueberries. Remove from the heat and let cool for about 5-10 minutes.
  • Place a fine-mesh sieve over a jar. Strain the mixture through the sieve to remove blueberries and lavender from the syrup. Use a spoon to mix and squeeze the berries if necessary. Discard the pulp and lavender.
  • Use for lemonade and drinks. Let cool completely and store in an air-tight jar in the fridge.

Notes

The recipe makes about ⅔ cup.
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1TablespoonCalories: 49kcalCarbohydrates: 12gProtein: 0.1gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 45mgFiber: 0.3gSugar: 10gVitamin A: 12IUVitamin C: 2mgCalcium: 20mgIron: 0.1mg
Keyword blueberry, lavender, syrup
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Breakfast

Apple Cheddar Drop Biscuits with Rosemary(Whole Wheat Biscuits)

Apple Cheddar Rosemary Drop Biscuits are a healthy and easy whole wheat drop biscuit recipe perfect for fall! Tender and buttery biscuits filled with sharp cheddar, seasonal apples, and rosemary. Serve these easy and healthy biscuits for your next fall breakfast or Thanksgiving dinner.

This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

Freshly baked whole wheat apple cheddar drop biscuits with rosemary are placed on a baking sheet.

Making whole wheat drop biscuits is so much easier than making classic biscuits. You don’t need to work with chilled butter into flour. You don’t even need to shape the dough with a cutter. Just mix flour with melted butter and scoop the dough to bake!

The whole wheat flour adds extra flavor and nutrition, making them a healthy side for your next fall dinner! The best part is they don’t taste like “healthy food.” Perfect for making Thanksgiving and the Holiday dinner parties secretly healthy!

This recipe is easy and vegan-friendly.

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Ingredients

The ingredients of whole wheat apple cheddar drop biscuits.
  • Whole Wheat Flour – This recipe is made with entirely whole wheat flour to make it as healthy as possible.
  • Coconut Sugar – Adds wholesome sweetness to the biscuits.
  • Baking Powder – Leavener.
  • Milk – Use any milk of your choice. I use oat milk in this recipe.
  • Unsalted Butter – Melt and cool the butter slightly before making the biscuits. Use vegan butter to make this recipe vegan.
  • Cheddar Cheese – Use a good quality sharp cheddar cheese. I recommend using a block of cheddar cheese and grating it by yourself for the best flavor. Use vegan cheddar cheese to make this recipe vegan.
  • Apple – You can use any apples you have on hand. I used Honeycrisp apples for this recipe. I always keep the skin on to add extra nutrition and a pop of color.
  • Fresh Rosemary – Rosemary adds a warm woody flavor! You can also use other herbs like fresh chives and thyme.

Instructions

Adding cheddar, apple, and rosemary to the whole wheat biscuit dough.
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another small bowl or measuring cup, whisk together milk and melted butter.
  4. Add the milk mixture to the dry ingredients and mix with a spatula until just combined. Gently fold in the cheese, apples, and rosemary.
Scooped drop biscuit dough are arranged on a baking sheet.
  1. Scoop the dough with a ⅓-cup measuring cup and place it onto the prepared baking sheet. Repeat with the remaining dough and place each biscuit a few inches apart. Bake for 15 to 18 minutes until the bottom edge of the biscuits becomes golden brown. Let cool. 

Hint: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!

Serving Suggestion

These biscuits are perfect for a fall breakfast on a chilly morning! Serve with a cozy fall drink like Maple Apple Crisp Macchiato and Carrot Cake Latte.

These biscuits are as flavorful as they are but served with condiments like butter, honey, hot honey, and apple butter can elevate the taste. Also, serve these healthy whole-wheat biscuits as a part of your cozy fall meal. Perfect side for soups, chili, and fall/winter salads like Kale and Quinoa Winter Salad with Pears and Pomegranate.

Honey drizzle over the whole wheat apple cheddar drop biscuits.

Equipment

  • Box grater or hand-held cheese grater(I use a microplane grater)
  • Mixing bowls
  • Whisk and spatula
  • Baking sheet and parchment paper
  • Kitchen scale(highly recommended for baking) or measuring cups
  • Measuring spoons

FAQ

Is it vegan or vegetarian?

This recipe has butter and cheese in it, so it’s vegetarian-friendly depending on the product you use and the type of vegetarian diet you follow. But it’s not vegan. Use vegan butter and vegan cheddar cheese to make this recipe vegan.

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Freshly baked whole wheat apple cheddar drop biscuits with rosemary are placed on a baking sheet.

Apple Cheddar Drop Biscuits with Rosemary(Whole Wheat Biscuits)

Apple Cheddar Rosemary Drop Biscuits are a healthy and easy whole wheat drop biscuit recipe perfect for fall!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 9 -10 biscuites
Calories 247 kcal

Ingredients
  

  • 280 g whole wheat flour(about 2 cups)
  • 1 Tablespoon coconut sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 cup oat (or any) milk
  • ½ cup unsalted butter or vegan butter(112g) melted and cooled slightly
  • 1 cup shredded cheddar cheese regular or vegan
  • 1 cup Honeycrisp apples cut into ½-inch cubes
  • 2 Tablespoons fresh rosemary chopped

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt to combine.
  • In another small bowl or measuring cup, whisk together milk and melted butter.
  • Add the milk mixture to the dry ingredients and mix with a spatula until just combined. Gently fold in the cheese, apples, and rosemary.
  • Scoop the dough with a ⅓-cup measuring cup and place it onto the prepared baking sheet. Repeat with the remaining dough and place each biscuit a few inches apart. Bake for 15 to 18 minutes until the bottom edge of the biscuits becomes golden brown. Let cool.

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed. The nutritional information is calculated when the recipe makes 10 biscuits.

Nutrition

Serving: 1biscuitCalories: 247kcalCarbohydrates: 26gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 36mgSodium: 449mgPotassium: 141mgFiber: 4gSugar: 4gVitamin A: 467IUVitamin C: 1mgCalcium: 199mgIron: 1mg
Keyword apple, biscuits, chedder
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Breakfast

Easy Cherry Overnight Oats with Cacao Nibs(Healthy Meal Prep)

This easy Cherry Overnight Oats recipe is a healthy breakfast that comes together in under 5 minutes of hands-on time. Frozen cherries burst with flavor in the chewy, creamy oats while cacao nibs add an irresistible chocolaty flavor that complements the cherry oats. Top it off with fresh dark cherries for a seasonal flair! This recipe is perfect for meal prep, and gluten-free and vegan-friendly.

Creamy cherry overnight oats is served in the glasses and topped with yogurt, cacao nibs, and fresh cherries.

Overnight oats are my favorite healthy breakfast all year round. They’re a great recipe to incorporate seasonal flavors, like Apple Pie Overnight Oats and Cinnamon Roll Overnight Oats, so you can enjoy overnight oats any time of the year without getting bored.

This cherry overnight oats recipe is perfect during summer when fresh cherries are in peak season. Even though this recipe is made with frozen cherries, our bodies naturally crave seasonal produce. And garnishing with fresh cherries on top is always a great idea.

Meal prep these overnight oats in a jar and kick start the next day healthy and nourished! Serve with energizing drinks like Banana Matcha Latte and Iced Maple Apple Crisp Macchiato!

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Ingredients

Ingredients of Cherry Overnight Oats.

For the Creamy Cherry Overnight Oats Base Recipe

  • Frozen Cherries – You can use fresh cherries but frozen cherries work the best in this recipe! Thawed cherries are so soft and juicy melting into the creamy overnight oats. Also, they release flavorful juice into oats during overnight thawing.
  • Oats – Use old-fashioned rolled oats. Oats are naturally gluten-free but can be cross-contaminated. Use certified gluten-free oats if you want to make this recipe gluten-free.
  • Oat Milk or Any Milk– You can use any milk of your choice. Use certified gluten-free product to avoid cross-contamination if you want to make this recipe completely gluten-free.
  • Chia Seeds – Adds extra fiber and healthy fats. I also love the crunchy texture that contrasts with the creamy overnight oats.
  • Maple Syrup – Sweetener.

Tip: I tried several frozen cherry brands and found that not all the frozen cherries give oats a cute pink hue. Some cherries just don’t release pink juice. But don’t worry, it doesn’t affect the taste!

For the Toppings

  • Yogurt – Use plain or vanilla-flavored yogurt of your choice. Greek yogurt for the creamy high protein topping or coconut yogurt to make this recipe vegan. Plain yogurt is naturally gluten free but other flavor may not. Use certified gluten-free product if you want to make this recipe completely gluten-free.
  • Cacao nibs – cherries and chocolate flavor are a match made in heaven! Cacao nibs add a nice crunch and irresistible cacao flavor to these overnight oats.
  • Fresh cherries – If fresh cherries are in season, take advantage of it and garnish with extra fresh cherries on top.
Cherry overnight oats is garnished with yogurt, cacao nibs, and fresh cherries.

How to Make Cherry Overnight Oats

Making this cherry overnight oats is so simple and ready in under 5 minutes. The magic happens while you sleep!

First, the night before, add cherries, oats, oat milk, chia seeds, and maple syrup in a jar. Mix well to combine. Cover with the lid and store in the refrigerator overnight.

The next morning, oats should be thick and creamy. Add a splash of milk if you like a thinner consistency.

I usually find this recipe sweet enough, but taste and add more maple syrup for your taste. Top with yogurt, cacao nibs, and fresh cherries.

Two glasses of cherry overnight oats.

Substitutions

  • Milk – Instead of oat milk, use any milk of your choice, like regular, almond, and hemp milk.
  • Chia Seeds – Chia seeds are a nutritious ingredient and add a nice crunch, but they’re high in calories(1 Tablespoon has about 65kcal). If you limit your calories, you can omit them to make this recipe lighter and lower in calories.
  • Chocolate Chips – Cacao nibs have an intense chocolate flavor and you can enjoy the benefit of cocoa to the fullest. But if you wish to make this recipe extra decadent, sprinkle some chocolate chips!

Variations

Overnight oats are a forgiving recipe, and you can easily adjust them to your liking. Here are some of the topping suggestions you can try!

  • Nut Butter – Adding nut butter like almond butter and peanut butter adds healthy fat and makes this healthy breakfast extra fulfilling and nourishing.
  • Hemp Seeds – Want to add more protein? Try adding 1 Tablespoon of hempseeds! 1 Tablespoon of hempseeds has about 3g of plant protein.
  • Frozen Fruits – Out of frozen cherries? Try other frozen fruit you have in the freezer. Frozen berries, pineapples, mangoes, and peaches to name a few.

If you’re looking for an overnight oats recipe made with fresh fruit, check out
Strawberry and Cream Overnight Oats!

Cherry overnight oats served in a glass with a spoon.

FAQ

Can I enjoy overnight oats warm?

Yes, of course! Overnight oats are the perfect meal prep recipe even during the cold season. Warm up on the stovetop or in the microwave.

Which oats are best for overnight oats?

Old-fashioned rolled oats are the best for making overnight oats. They become chewy, tender, and creamy without being mushy. Instant oats and quick-cooking oats are thinner and smaller oats that become too mushy after being soaked overnight. Steel-cut oats are too firm for non-cooking recipes like overnight oats.

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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Creamy cherry overnight oats is served in the glasses and topped with yogurt, cacao nibs, and fresh cherries.

Easy Cherry Overnight Oats with Cacao Nibs(Healthy Meal Prep)

Cherry Overnight Oats are an easy breakfast ready in under 5 minutes of hands-on time! Creamy cherry oats and chocolaty cacao nibs are an irresistible combo.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Servings 1 jar
Calories 489 kcal

Ingredients
 
 

For the Cherry Overnight Oats Base

  • ½ cup frozen cherries
  • ½ cup old fashioned rolled oats *see note 1
  • ½ cup oat milk *see note 1
  • 1 Tablespoon chia seeds
  • ½ Tablespoon maple syrup plus more if necessary

For the Topping

  • 2 Tablespoons yogurt use coconut yogurt if you want to make it vegan. *see note 1
  • ½ teaspoon cacao nibs
  • Fresh cherries optional

Instructions
 

  • In a jar, add cherries, oats, milk, chia seeds, and maple syrup. Mix well to combine. Cover with the lid and store in the refrigerator overnight.
  • In the morning, oats should be thick and creamy. Add a splash of milk if you like a thinner consistency. Taste and add more maple syrup for your taste. Top with yogurt, cacao nibs, and fresh cherries.

Video

Notes

*note 1 – Use certified gluten-free products if you want to make this recipe completely gluten-free.
I tried several frozen cherry brands and found that not all frozen cherries give oats a cute pink hue. Some cherries just don’t release pink juice. But don’t worry, it doesn’t affect the taste! 
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1jarCalories: 489kcalCarbohydrates: 78gProtein: 15gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 5mgSodium: 141mgPotassium: 554mgFiber: 15gSugar: 32gVitamin A: 1334IUVitamin C: 7mgCalcium: 587mgIron: 6mg
Keyword cherries, oats, overnight oats
Tried this recipe?Let us know how it was!

Dessert

Easy Apple Pie Spring Rolls with Healthy Cinnamon Sugar(Vegan)

Apple Pie Spring Rolls, or Apple Pie Spring Rolls, is a vegan and healthy treat that transforms classic apple pie into an easy snack recipe! These sweet dessert spring rolls are filled with gooey apple cinnamon filling and wrapped in a crispy spring roll wrapper. When dusted with refined sugar-free cinnamon sugar made with coconut sugar and served with date caramel sauce, it’s perfect for a satisfying fall snack.

Apple Pie Spring Rolls are serves with date caramel sauce.

As the temperature drops in the fall season, I crave a freshly baked warm apple pie so bad! If you’re craving an apple pie like me but don’t quite have the time and energy to bake one from scratch, try this easy spring roll recipe. You can enjoy the taste of apple pie without the hassle of actually baking it.

And serving with sweet dipping sauce for spring rolls, like this homemade healthy Date Caramel Sauce, is the perfect snack combination to satisfy your fall sweet craving!

If you like homemade dessert spring rolls, also try Chocolate and Banana Spring Rolls!

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Ingredients

For Apple Pie Filling

  • Apple – You can use any apples you have in your kitchen. The apples in the photo are Lucy Glo apples which have beautiful marbled pink flesh inside!
  • Lemon – Scrub well to use zest and juice. Lemon juice enhances the flavor of apples.
  • Maple Syrup – You can alternatively use natural sweeteners like honey or agave syrup.
  • Cinnamon – Makes this recipe taste like apple pie! I like using Ceylon cinnamon for its sweet flavor.
  • Nutmeg – Optional but add depth to the flavor.
  • Arrowroot Starch – Make the filling thick.
One of the apple pie spring rolls on a plate is cut in half, showing gooey filling.

For Assembly

  • Spring Roll Wrappers – Use spring roll wrappers or egg roll wrappers depending on your preference. Spring roll wrappers are crispy, and egg roll wrappers create a crispy yet chewy texture. Some spring roll wrappers and egg roll wrappers can made with eggs. So check the ingredient label to avoid eggs if you want to make this recipe vegan.
  • Arrowroot Starch – Use as glue for spring roll wraps.

For Serving

  • Cinnamon Sugar – Use a store-bought one or make a healthier one with coconut sugar and cinnamon powder.
  • Caramel Sauce – Use your favorite caramel sauce for dipping or homemade Date Caramel Sauce.

How to Make Apple Pie Spring Rolls

Let’s start with making easy vegan apple pie filling.

Core and dice the apple. In a saucepan, add the apple, zest and juice of lemon, maple syrup, and a pinch of salt. Cover and cook over medium heat until soft, for 10 minutes. Reduce the heat to low if necessary to maintain a gentle simmer.

Uncover and stir in cinnamon and nutmeg. Cook uncovered for 5 minutes until the mixture thickens slightly, stirring often.

In a small bowl, whisk together ½ teaspoon of arrowroot starch and 1 teaspoon of water to make a slurry. Stir it into the apple mixture and cook until thickens. Remove from the heat and let cook completely.

Cooked apple pie filling in a sauce pan.

Next, wrap the filing in a spring roll wrapper.

In another small bowl, whisk together 1 teaspoon of arrowroot starch and ½ teaspoon of water. Use this as a glue to stick the end of the spring roll wrapper.

Divide the filling into 6 parts. Place a wrapper on a work surface and arrange apple filling on the wrapper. Wrap the filling and seal the ends the with arrowroot mixture.

In a pan, heat the olive oil over medium heat. Shallow fry spring rolls until golden brown, for about 5 minutes, flipping halfway.

Sprinkle cinnamon sugar and serve with Date Caramel Sauce.

How to Make Sugar-Free Cinnamon Sugar – Combine 4 teaspoons of coconut sugar and 1 teaspoon of ground cinnamon.

Dipping an apple pie spring roll into date caramel sauce.

Looking for more dessert recipes like this? Try these:

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Apple Pie Spring Rolls are serves with date caramel sauce.

Easy Apple Pie Spring Rolls with Healthy Cinnamon Sugar(Vegan)

Apple Pie Spring Rolls, or Apple Pie Spring Rolls, are a vegan and healthy treat that transforms classic apple pie into an easy snack recipe!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 6 spring rolls
Calories 148 kcal

Ingredients
 
 

For filling

  • 1 apple chopped
  • ¼ lemon zested and juiced
  • ¼ cup maple syrup
  • A pinch sea salt
  • ½ teaspoon ground cinnamon
  • Dash ground nutmeg optional
  • ½ teaspoon arrowroot starch
  • 1 teaspoon water

For Assembly

  • 6 spring roll wrappers
  • 1 teaspoon arrowroot starch divided
  • ½ teaspoon water divided
  • Extra virgin olive oil for frying
  • Cinnamon sugar for serving
  • Caramel sauce for serving

Instructions
 

  • In a saucepan, add apple, lemon zest and juice, maple syrup, and a pinch of salt. Cover and cook over medium heat until soft, for 10 minutes. Reduce the heat to low if necessary to maintain a gentle simmer. Uncover and stir in cinnamon and nutmeg. Cook uncovered for 5 minutes until the mixture thickens slightly, stirring often.
  • In a small bowl, whisk together ½ teaspoon of arrowroot starch and 1 teaspoon of water. Stir it into the apple mixture and cook until thickens. Remove from the heat and let cook completely.
  • In another small bowl, whisk together 1 teaspoon of arrowroot starch and ½ teaspoon of water. Divide the filling into 6 parts. Place a wrapper on a work surface and arrange apple filling on the wrapper. Wrap the filling and seal the ends the with arrowroot mixture.
  • In a pan, heat the olive oil over medium heat. Shallow fry spring rolls until golden brown, for about 5 minutes, flipping halfway.
  • Sprinkle cinnamon sugar(*see note 1) and serve with caramel sauce.

Video

Notes

note 1 – How to Make Sugar-Free Cinnamon Sugar: Combine 4 teaspoons of coconut sugar and 1 teaspoon of ground cinnamon.
Please note that the nutritional information provided is an estimate and accuracy is not guaranteed. I assumed that a spring roll absorbs 1 teaspoon of oil during frying for calculating nutrition. Cinnamon sugar and caramel sauce are not included in the nutrition calculation.

Nutrition

Serving: 1spring rollCalories: 148kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 117mgPotassium: 81mgFiber: 1gSugar: 11gVitamin A: 20IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Keyword apple, apple pie, spring rolls
Tried this recipe?Let us know how it was!

Breakfast

GF Viral Olympic Village Chocolate Muffins Recipe(Triple Chocolate Muffins)

These Gluten-Free Triple Chocolate Muffins are a healthy recreation of the viral Olympic Village chocolate muffins, at the Paris Olympics 2024. Made with almond flour, these healthy chocolate muffins are so moist and soft, and the center is filled with rich dairy-free chocolate ganache. Enjoy this easy healthy dessert even if you’re not qualified for the Olympics!

Gluten-free Triple Chocolate Muffins aka Viral Olympic Village Chocolate Muffins on wooden board.

These triple chocolate muffins are so rich and decadent. Triple means these chocolate muffins have three chocolate components, cacao powder in the muffin batter, chocolate chunks mixed in, and filled with creamy chocolate ganache in the middle.

Plus, this healthy muffin itself is a one-bowl recipe! So it’s so easy to make and richer than double chocolate muffins.

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Ingredients of Gluten-Free Chocolate Muffins

The ingredients of the Triple Chocolate Muffins aka Viral Olympic Village Chocolate Muffins.

For the Gluten Free Chocolate Muffins

  • Almond Flour – a great gluten-free flour that adds buttery and nutty flavor to the muffins.
  • Arrowroot Flour – mixing arrowroot flour and almond flour creates a soft, fluffy cake, preventing almond flour baked goods from being dense and heavy.
  • Cacao Powder – adds chocolate flavor and tons of antioxidants.
  • Baking Powder – a leanvener.
  • Egg – bind the butter and give the structure to gluten-free baked goods.
  • Maple syrup – a liquid sweetener.
  • Vanilla extract and Salt – add flavor.
  • Chocolate Chunks – use chocolate chunks or chips. I just chopped up bars of chocolate to make them into chunks. You can use your favorite chocolate like dark, milk, or a mix of both to create an authentic Olympic Village chocolate muffin look.

The ingredients of these triple chocolate muffins are naturally gluten-free. But they can be processed with wheat or other gluten sources. So if you’re serious about avoiding gluten, please check the package label to make sure they’re gluten-free.

A triple chocolate muffin cut in half, showing warm dairy free chocolate ganache inside.

For the Dairy-Free Chocolate Ganache

  • Dark Chocolate Chips – Use chocolate chips, chunks, or chopped chocolate bars.
  • Coconut milk – Use only the white, solid part of the coconut milk or cream. To separate the solid part from the liquid, refrigerate the canned coconut milk overnight. You can easily scoop out a solid part with a spoon from a chilled can.

This chocolate ganache recipe is so versatile. I used this ganache in Strawberry Chocolate Mochi for an irresistible bite of creamy chocolate ganache, fresh strawberry, and chewy mochi!

How to Make Almond Flour Chocolate Muffins

Making Gluten-Free Chocolate Muffins is so easy! And this is a one-bowl baking recipe. Plus, you don’t have to worry about overmixing since there is no gluten development involving these fluffy muffins. So mix mix mix!

Adding dry ingredients of chocolate muffins in a bowl.
  1. Preheat the oven to 350°F. Line a muffin pan with muffin liners.
  2. In a large bowl, whisk together the almond flour, arrowroot flour, cacao powder, baking powder, and salt.
Adding a egg, maple syrup, and vanilla extract into the dry mixture.
  1. Add egg, maple syrup, and vanilla extract and mix well to combine.
Adding chocolate chunks in muffin batter.

Stir in chocolate chunks.

Divide the batter into a muffin pan with more chocolate chunks on top.
  1. Divide the batter into the lined muffin pan. Top with more chocolate chunks.
Freshly baked triple chocolate muffins(viral olympic village chocolate muffins) out of the oven.

Bake at 350°F for 15-20 minutes until a toothpick inserted in the center comes out clean. Let cool.

Chocolate chips and coconut milk in a cup.
  1. While the muffins are baking, make the ganache. In a small bowl, combine the chocolate chips and solid part of coconut milk.
Chocolate chips and coconut milk are melted together.

Microwave for 30 seconds and mix well to melt them together. Microwave longer if necessary to melt them together, 10 seconds at a time. Refrigerate until cool a bit and thicken slightly. Transfer into a piping bag.

Making a hole in a top middle of a chocolate muffin.
  1. Use a knife to make a hole in the top middle of each muffin.
Pipe the ganache into the holes on the center of the muffins.

Pipe the ganache into the holes. You can alternatively spoon a runny ganache in the holes. 

    Hint 1: If you have a muffin pan with 12 cavities, I like to space out each muffin instead of placing them side by side. So that each muffin has a space to expand.

    Hint 2: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!

    Equipment

    • Muffin pan and liners
    • Mixing bowls
    • Whisk and rubber spatula
    • Piping bag and a tip
    • Small knife

    Triple Chocolate Muffin Storage

    Gluten-free baked goods don’t stay fresh as long as ones with gluten. So make sure to store the gf chocolate muffins in an air-tight container and keep them in the fridge.

    Let it come to room temperature before enjoying or microwave it until just warm to make chocolate melty. I also like enjoying cold chocolate muffins with crunchy chocolate inside, straight out of the fridge!

    Almond flour chocolate muffins are placed on wooden board.

    FAQ

    Is it gluten-free?

    These chocolate muffins are made with naturally gluten-free ingredients. But some products on the market can be processed with wheat or other gluten sources. So if you’re serious about avoiding gluten, please check the package label to make sure all the ingredients are gluten-free.

    Is it vegan or vegetarian?

    This recipe is not vegan because of the egg. You can try substituting eggs with other vegan egg substitutes like flax egg, but I don’t recommend it. Because vegan and gluten-free baking can be very tricky, and the outcome won’t be as good. I recommend trying it’s already vegan and gluten-free.

    But yes, it’s a vegetarian recipe.

    Is it dairy-free?

    This recipe can be dairy-free if you’re using dairy-free chocolate.

    Looking for more gluten-free recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Gluten-free Triple Chocolate Muffins aka Viral Olympic Village Chocolate Muffins on wooden board.

    GF Viral Olympic Village Chocolate Muffins(Triple Chocolate Muffins)

    These Gluten-Free Triple Chocolate Muffins are a healthy recreation of the viral Olympic Village chocolate muffins!
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Course Dessert
    Servings 5 muffins
    Calories 346 kcal

    Ingredients
     
     

    For the Muffins

    • 1 cup (112g) almond flour *see note 1
    • 2½ Tablespoons (23g) arrowroot flour
    • 2 Tablespoons (12g) cacao powder
    • 1 teaspoon baking powder
    • A pinch sea salt
    • 1 egg
    • ⅓ cup maple syrup
    • 1 teaspoon vanilla extract
    • ⅓ cup chocolate chunks or chips dark chocolate, milk chocolate, or a mix of both. Plus more for topping.

    For the Ganache

    • ¼ cup dark chocolate chips
    • 2 Tablespoons solid part of coconut milk *see note 2

    Instructions
     

    • Preheat the oven to 350°F. Line a muffin pan with muffin liners.
    • In a large bowl, whisk together the almond flour, arrowroot flour, cacao powder, baking powder, and salt.
    • Add egg, maple syrup, and vanilla extract and mix well to combine. Stir in chocolate chunks.
    • Divide the batter into the lined muffin pan(*see note 3). Top with more chocolate chunks.
    • Bake at 350°F for 15-20 minutes until a toothpick inserted in the center comes out clean. Let cool.
    • While the muffins are baking, make the ganache. In a small bowl, combine the chocolate chips and solid part of coconut milk. Microwave for 30 seconds and mix well to melt them together. Microwave longer if necessary to melt them together, 10 seconds at a time. Refrigerate until cool a bit and thicken slightly. Transfer into a piping bag.
    • Use a knife to make a hole in the top middle of each muffin. Pipe ganache into the holes. You can alternatively spoon a runny ganache in the holes.

    Video

    Notes

    *note 1: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!
    *note 2:To separate the solid part from the liquid, refrigerate the canned coconut milk overnight. You can easily scoop out a solid part with a spoon from a chilled can.
    *note 3: If you have a muffin pan with 12 cavities, I like to space out each muffin instead of placing them side by side. So that each muffin has a space to expand.
     
    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1muffinCalories: 346kcalCarbohydrates: 37gProtein: 7gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 33mgSodium: 110mgPotassium: 205mgFiber: 4gSugar: 23gVitamin A: 53IUVitamin C: 0.2mgCalcium: 142mgIron: 2mg
    Keyword chocolate, muffins
    Tried this recipe?Let us know how it was!

    Breakfast

    Healthy Zucchini Banana Bread with Chocolate Chips (Gluten Free)

    This gluten-free Healthy Zucchini Banana Bread is a tender, moist, and easy quick bread you’ll want to make on repeat during summer. This easy almond flour bread recipe combines the best part of zucchini bread and banana bread. Naturally sweetened just the right amount with ripe banana and maple syrup, it’s perfect for a healthy breakfast and mid-day snack.

    Healthy Zucchini Banana Bread with Chocolate Chips on a wooden cutting board.

    Summer is a perfect season to bake homemade zucchini bread! If you have abundant zucchini in your garden or from a farmer’s market, this recipe is a perfect place to add them to transform into a delicious and easy breakfast.

    This recipe is a gluten-free bread made with almond flour, and you might think almond flour bread is dense. But not this recipe! It’s so fluffy and moist like regular zucchini bread thanks to added arrowroot starch.

    Serve a toasted slice of zucchini banana bread with an energizing drink like Banana Matcha Latte or Iced Peanut Butter Banana Latte to kick start your day!

    Serving a slice of Healthy Zucchini Banana Bread with Chocolate Chips on a plate.
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    Ingredients of Healthy Zucchini Banana Bread

    The ingredients of this healthy banana zucchini loaf listed below are naturally gluten-free. But they can be processed with wheat or other gluten sources. So if you’re serious about avoiding gluten, please check the package label to make sure they’re gluten-free.

    The gluten free ingredients of healthy zucchini banana bread on the table.
    • Banana – use sweet and ripe bananas for the best result.
    • Eggs – combine the gluten-free batter together and add structure to the bread.
    • Maple syrup – I prefer to use natural sweeteners like maple syrup in baking instead of white sugar. Plus maple syrup complements the wholesome flavor of zucchini banana bread.
    • Zucchini – use fresh zucchini and shred it with a box grater or a hand-held cheese grater. Just shred and add to the batter to make a moist loaf.
    • Almond Flour – almond flour is ground almonds and a great flour option for gluten-free baking. It has a slight sweetness and buttery nutty flavor. Finely ground almond flour is the best for smooth bread.
    • Arrowroot Starch – gluten-free bread made with almond flour can be dense and have a grainy texture. Arrowroot starch helps make the bread lighter and smooth.
    • Baking powder – use fresh baking powder for the best lift. The shelf life of baking powder is 6 months after it’s opened.
    • Cinnamon – I’m a big fan of Ceylon cinnamon for its sharp flavor. But any cinnamon works here.
    • Salt – enhance the flavor.
    • Walnuts and Chocolate Chips – adding walnuts and chocolate chips are optional but highly recommended!

    See the recipe card for quantities.

    Instructions

    The beauty of this recipe is that there is no need to squeeze the moisture from the shredded zucchini. It reduces the mess and dirty dishes, plus makes the bread moist.

    Mashing banana with a fork.
    1. Preheat the oven to 350°F. Line a loaf pan with parchment paper. In a large bowl, add the banana and use the back of the fork to mash. 
    Mixing mashed banana, eggs, and maple syrup in a bowl.
    1. Add eggs and maple syrup and whisk together.
    Adding shredded zucchini to the wet mixture.
    1. Stir in shredded zucchini. No need to squeeze out the moisture from zucchini.
    Mixing the dry ingredients in a bowl.
    1. In another large bowl, whisk together almond flour, arrowroot flour, baking powder, cinnamon, and salt.
    Adding the wet mixture to the dry ingredients.
    1. Add the wet mixture to the dry ingredients. Use a fork or spatula to combine.
    Adding chocolate chips and crushed walnuts into the batter.
    1. Add ¾ of walnuts and ¾ of chocolate chips to the batter and fold in. Save the rest of the walnuts and chocolate chips to top the loaf.
    Zucchini banana bread batter is in a loaf pan and topped with chocolate chips and walnuts.
    1. Pour the batter into the prepared loaf pan. Scatter the remaining walnuts and chocolate chips on top of the loaf. 
    Freshly baked gluten free zucchini banana bread out of oven.
    1. Bake at 350°F for 45-50 minutes until golden brown on top. Cover the surface with aluminum foil and bake for another 10-15 minutes until the toothpick inserted center comes out clean and the center of the bread is set.
    Slicing gluten free zucchini banana bread.
    1. Let rest for 10 minutes and remove the bread from the pan. Let cool completely before enjoying.

    Hint: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!

    Substitutions & Variations

    You can swap maple syrup for other sweeteners like honey or agave syrup.

    Stir in your favorite add-ins instead of chocolate chips and walnuts. Almonds, hazelnuts, pecans, and pumpkin seeds are delicious!

    Serving Suggestion

    This zucchini banana bread is naturally sweet and delicious on its own. But serve with a drizzle of maple syrup and butter is also great. Berries and a dollop of nut butter or Nutella are also amazing companions.

    Slicing Healthy Zucchini Banana Bread on a wooden cutting board.

    Equipment You’ll Need

    • Box grater or hand-held cheese grater(I use a microplane grater)
    • Mixing bowls
    • Fork
    • Spatula
    • Loaf pan(I use 1 pound bread loaf pan from USA pan, dimensions are 8.5″ x 4.5″ x 2.75″)
    • Parchment paper
    • Kitchen scale(highly recommended for baking) or measuring cups
    • Measuring spoons

    Storage

    Gluten-free treats don’t stay fresh as long as ones with gluten. So make sure to place the zucchini banana bread in an air-tight container and keep in the fridge. Let it come to room temperature before enjoying or microwave it until just warm to make chocolate chips melty. I also like enjoying a cold slice of bread just out of the fridge!

    The bread also freezes well. So slice and store in an air-tight container to freeze.

    Cutting a slice of gluten free zucchini banana bread on a plate with a fork.

    FAQ

    Is it gluten-free?

    This recipe is made with naturally gluten-free ingredients. But some products on the market can be processed with wheat or other gluten sources. So if you’re serious about avoiding gluten, please check the package label to make sure all the ingredients are gluten-free.

    Is it vegan or vegetarian?

    This bread has eggs in it so it’s not vegan. But it’s vegetarian.

    Is it dairy-free?

    This bread can be dairy-free if you’re using dairy-free chocolate chips.

    Looking for more healthy breakfast recipes like this? Try these:

    Pairing

    Want to start the day energized? Try enjoying a slice of healthy zucchini banana bread with a cup of matcha!

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Healthy Zucchini Banana Bread with Chocolate Chips on a wooden cutting board.

    Healthy Zucchini Banana Bread with Chocolate Chips (Gluten Free)

    This gluten-free Healthy Zucchini Banana Bread is a tender, moist, and easy quick bread you want to make on repeat during summer.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Course Breakfast
    Cuisine American
    Servings 8 slices
    Calories 384 kcal

    Ingredients
     
     

    • 1 ripe banana about ½ cup
    • 2 eggs
    • 6 Tablespoons maple syrup
    • 1 cup shredded zucchini(130g) no need to squeeze out the moisture
    • 2 cups almond flour (224g)
    • ⅓ cup arrowroot starch (48g)
    • 2½ teaspoons baking powder
    • 1 teaspoon cinnamon
    • A pinch sea salt
    • ½ cup walnuts crushed
    • ½ cup chocolate chips

    Instructions
     

    • Preheat the oven to 350°F. Line a loaf pan with parchment paper.
    • In a large bowl, add the banana and use the back of the fork to mash.
    • Add eggs and maple syrup and whisk together. Then stir in shredded zucchini.
    • In another large bowl, combine almond flour, arrowroot flour, baking powder, cinnamon, and salt.
    • Add the wet mixture to the dry ingredients. Use a fork or spatula to combine.
    • Add ¾ of walnuts and ¾ of chocolate chips to the batter and fold in. Save the rest of the walnuts and chocolate chips to top the loaf.
    • Pour the batter into the prepared loaf pan. Scatter the remaining walnuts and chocolate chips on top of the loaf.
    • Bake at 350°F for 45-50 minutes until golden brown on top. Cover the surface with aluminum foil and bake for another 10-15 minutes until the toothpick inserted center comes out clean and the center of the bread is set.
    • Let rest for 10 minutes and remove the bread from the pan. Let cool completely before enjoying.

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1sliceCalories: 384kcalCarbohydrates: 34gProtein: 10gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 42mgSodium: 157mgPotassium: 260mgFiber: 5gSugar: 18gVitamin A: 109IUVitamin C: 4mgCalcium: 179mgIron: 3mg
    Keyword banana, loaf, quick bread, zucchini
    Tried this recipe?Let us know how it was!

    Breakfast

    Healthy Cherry Scones with Whole Wheat Flour(Eggless and Vegan)

    These vegan cherry scones are so tender and fluffy, bursting with the flavor of juicy fresh cherries. Made with 100% whole wheat flour, coconut yogurt, and chia seeds, these whole-grain scones are healthier than regular scones. This fresh cherry scone recipe is easy to make and perfect for breakfast or afternoon snacks.

    Freshly baked cherry scones on parchment paper.
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    Why You’ll Love This Whole Wheat Scone Recipe

    I believe these scones are my ultimate healthy scone recipe! Because I want to start my day with a healthy breakfast option to nourish my body and mind.

    These whole-grain scones are made with 100% whole wheat flour. It means 100% of the flour in this recipe is whole wheat flour and no refined all-purpose or pastry flour is used. The 100% whole wheat flour in this baking recipe not only makes scones nutty and delicious but also maximizes the health benefits of whole grains.

    Cherry scones are served with a cup of tea.

    You might find some of the whole wheat baked goods dry. But don’t worry! I added coconut yogurt to make these cherry scones tender and moist. Plus chia seeds are added as egg replacement to add extra nutrition and an irresistible crunchy texture.

    This recipe is American-style scones made with whole wheat flour. It means these scones are tender, rustic, and crumbly, rather than flaky, light, and tall like British scones. You can enjoy them with butter or jam, but with the mixed cherries and hidden chocolate chunks, they taste amazing just the way they are.

    Breaking a cherry scone in half.

    How to Make Vegan Scones

    Regular scones are beautifully made with simple ingredients: flour, butter, dairy, eggs, and a leavening agent. You can easily swap some of these ingredients to make vegan, eggless, and dairy-free scones.

    Vegan Substitute for Traditional Scone Ingredients

    Butter: There are so many dairy-free butter alternatives on the market! Make sure to grab a block of butter, not the spread. I love Miyoko’s Creamery European-style plant milk butter.

    Dairy: Some American-style scone recipes call for buttermilk, heavy cream, or sour cream. You can easily swap them with dairy-free cream or make vegan buttermilk by mixing 1 tablespoon of apple cider vinegar or lemon juice with 1 cup of plant milk. For this cherry scone recipe, use coconut yogurt to make moist and tender scones.

    Eggs: Flax egg and chia egg are great egg substitutes when you’re avoiding eggs in baking. They don’t leaven dough and create much structure like regular eggs but help bind the ingredients. You can make a flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water to replace one egg. Use chia seeds instead of flax seeds to make a chia egg.

    Vegan cherry scones are placed on parchment paper.

    Ingredients of Cherry Scones and Alternatives

    Whole wheat cherry scone ingredients.
    • Whole Wheat Flour: This scone recipe is made with 100% whole wheat flour to maximize the health benefits of whole grains! I recommend measuring flour with a kitchen scale instead of the measuring cups for the best result.
    • Chia Seeds: In eggless recipes, you may have heard “flax eggs” as an egg replacement. You can use chia seeds instead to make chia eggs! While flax eggs work as a smooth golden binder like regular eggs, chia eggs add a crunchy texture which makes these scones much more fun to bite into.
    • Coconut Sugar: Adds wholesome sweetness. I recommend measuring with a kitchen scale(this also reduces duty dishes.) When using a measuring cup, pack sugar into a cup for better measuring.
    • Baking Powder: Gives a beautiful rise to the cherry scones.
    • Coconut Yogurt: Makes scones moist. Use Greek-style thick-consistency ones. I like Culina or Cocojune. You can also use regular Greek yogurt.
    • Sea Salt and Vanilla Extract: For the flavor.
    • Vegan(or Regular) Unsalted Butter: The colder, the better. Keep it in the fridge or freezer until ready to use.
    • Fresh Cherries: Use fresh cherries for this recipe. Fresh cherries won’t release the juice as much as frozen cherries and become tender after baked.
    • Chocolate Chips: Use chocolate chips or chop a chocolate bar into chunks. It’s optional but highly recommended!

    How to Make Cherry Scones

    Adding cubed butter into flour mixture.
    1. Make a chia egg – In a small bowl, whisk together chia seeds and water. Set aside for 5 minutes to thicken.
    2. Mix the dry ingredients and butter – In a large bowl, whisk together flour, coconut sugar, baking powder, and sea salt. Add cubed butter to the mixture and work the butter into the flour until combined and crumbly. The crumbled butter is about the size of a pea to rice. It can be unevenly crumbly. You can use your fingers, pastry cutter, or two forks for this process.
    Adding cherries and chocolate chunks into flour mixture.

    Then, gently stir in cherries and chocolate. Refrigerate while preparing the wet mixture.

    Mixing the wet ingredients.
    1. Stir in the wet – In another small bowl, mix the chia egg, yogurt, and vanilla.
    Mixing dry and wet ingredients.

    Remove the flour mixture from the fridge and add the yogurt mixture to the flour mixture. Mix with a spatula or fork.

    Whole wheat cherry scone dough is cut into triangles.
    1. Shape – Transfer the dough onto the work surface. Press the dough into a 1-inch thick 7-inch wide round. Use a knife or a bench scraper to cut the dough into 8 triangles. Freeze the dough for 30 minutes to prevent the scones from spreading too much. Preheat the oven to 425°F and line a baking sheet with parchment paper while freezing them.
    Whole wheat cherry scone dough is cut into triangles and placed on a baking sheet.
    1. Bake – Remove scones from the freezer and transfer them to the prepared baking sheet. Place scones 2-3 inches apart from each other. Bake for 20-25 minutes until golden brown on the edge.

    No need to brush milk or cream on on top before baking, as whole wheat scones naturally have a dark color after being baked. But if you wish to sprinkle some coarse sugar on the surface, brush plant milk then sprinkle some sugar over it.

    Need More Breakfast Ideas? Try This!

    Spring Brunch Quiche Board

    Vegan Sweet Potato Pancakes

    Cinnamon Roll Overnight Oats

    Cherry scones are served with a cup of tea.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Freshly baked cherry scones on parchment paper.

    Healthy Cherry Scones with Whole Wheat Flour(Eggless and Vegan)

    These vegan cherry scones are so tender and fluffy, bursting with the flavor of juicy fresh cherries. Made with 100% whole wheat flour, coconut yogurt, and chia seeds, these whole-grain scones are healthier than regular scones.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Freezing Time 30 minutes
    Total Time 1 hour 10 minutes
    Course Breakfast
    Cuisine American
    Servings 8 scones
    Calories 318 kcal

    Ingredients
     
     

    • 1 Tablespoon chia seeds
    • 3 Tablespoons water
    • 2 cups whole wheat flour(250g)
    • ⅓ packed cup coconut sugar(64g)
    • 1 Tablespoon baking powder
    • ¼ teaspoon sea salt
    • 8 Tablespoons cold vegan or regular unsalted butter cut into cubes
    • 1 cup fresh cherries pitted and quartered
    • ½ cup chocolate chips or chopped chocolate optional
    • ¾ cup plus 2 Tablespoons coconut yogurt Use Greek style thick ones.
    • 1 teaspoon vanilla extract

    Instructions
     

    • Make the chia egg: In a small bowl, whisk together chia seeds and water. Set aside for 5 minutes to thicken.
    • Mix the dry and butter: In a large bowl, mix flour, coconut sugar, baking powder, and sea salt. Add butter to the mixture and use your fingers or pastry cutter to work the butter into the flour until combined and crumbly. Stir in cherries and chocolate. Refrigerate while preparing the wet mixture.
    • Stir in the wet: In another small bowl, mix the chia mixture, yogurt, and vanilla. Add it to the flour mixture and mix with a spatula or fork.
    • Shape: Transfer the dough onto the work surface. Press the dough into a 1-inch thick 7-inch wide round. Use a knife or bench scraper to cut the dough into 8 triangles. Freeze for 30 minutes.
    • Meanwhile, preheat the oven to 425°F. Line a baking sheet with parchment paper.
    • Bake: Remove scones from the freezer and transfer them to the prepared baking sheet. Place scones 2-3 inches apart from each other. Bake for 20-25 minutes until golden brown on the edge.

    Video

    Notes

    No need to brush milk or cream on top before baking, as whole wheat scones naturally have a dark color after being baked. But if you wish to sprinkle some coarse sugar on the surface, brush plant milk then sprinkle some sugar over it.
     
    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1sconeCalories: 318kcalCarbohydrates: 35gProtein: 4gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 2gSodium: 324mgPotassium: 189mgFiber: 4gSugar: 9gVitamin A: 15IUVitamin C: 1mgCalcium: 119mgIron: 1mg
    Keyword cherries, scones
    Tried this recipe?Let us know how it was!

    Appetizers

    Simple Summer Peach Kale Salad with Avocado and Cherries

    Summer Peach Kale Salad with Avocado and Cherries is a refreshing and simple kale salad that captures a beautiful summer harvest. Shredded Tuscan kale is massaged in creamy basil lemon dressing to tenderize, and topped with summer produce like ripe fresh peaches and cherries, to create a light and healthy summer salad. This summer kale salad is great for a light dinner, BBQ sides, or a base for your favorite proteins during summer.

    Summer Peach Kale Salad is served in a bowl with salad server.

    Summer is the salad season! The refreshing crunchiness is perfect for a summer light meal. I usually like crispy leafy green for my salad base during summer. But after I indulge myself too much, my body and soul crave kale salad! Kale is a highly nutritious superfood that provides powerful antioxidants, and salad is a great way to enjoy its benefits.

    I think kale falls on the heavier side as a salad base. That’s why I paired it with sweet summer fruits to make this a refreshing and light salad to enjoy in warm weather.

    Peach Kale Salad topped in lemon basil dressing.

    Peach Kale Salad Ingredients and Variations

    • Tuscan Kale: Tuscan kale is also called other names like Lacinato kale, dinosaur kale, and cavolo nero. I like to use this for fresh kale salad because it tastes less bitter and has a tenderer texture than curly kale. After being massaged well with dressing, it becomes tender and you won’t taste any bitterness or pepperiness.
    • Red Onion: Onions add sweetness after tossed well with the dressing to soften the spiciness.
    • Avocado: Add creaminess and bind all the ingredients together.
    • Peach and Cherries: Fresh summer fruit is the star of this salad! Use ripe, sweet peaches and cherries for this recipe. You can also use nectarines, apricots, mangoes, and pineapples to spice up your salad.
    • Sliced Almonds: This salad needs a rich, toasty flavor to complement the refreshing summer fruits. Toast until golden brown and let cool before use to enhance the flavor. If you don’t have sliced almonds, just chop the whole almonds, or other nuts like walnuts and pistachios will be a fun addition too. Pumpkin seeds and sunflower seeds are great nut-free options.
    • Creamy Lemon Basil Salad Dressing: This dairy-free and vegan salad dressing is a perfect addition to a refreshing summer salad.
    Summer Peach Kale Salad is served in a jar of Creamy Lemon Basil Dressing.

    Variations

    Protein: Add grilled chicken, shrimp, beef steak, or tofu to make this simple salad a satiating and healthy meal.

    Cheese: Add cheese to elevate this salad! Sliced mozzarella, burrata, feta, or grilled halloumi cheese will be a great addition and add protein to this salad.

    Summer Kale Salad is served in a jar of Creamy Lemon Basil Dressing.

    How to Prepare Summer Kale Salad

    1) Make the Dressing

    In a blender, blitz all the ingredients of Creamy Lemon Basil Salad Dressing.

    Toast the sliced almonds and let cool. I usually toast the sliced almonds in a dry skillet over medium heat until golden brown. Stirring occasionally to prevent burning.

    Creamy lemon basil dressing in a jar.

    2) How to Soften Kale for Salad

    The first tip to soften the kale is to slice the kale thinly. Smaller pieces are easier to tenderize.

    Then, the second tip is massaging kale with some form of dressing. Dressing can be just lemon juice or extra virgin olive oil, but for this recipe let’s massage them with Creamy Lemon Basil Salad Dressing to let the kale absorb the flavor.

    So add shredded kale and half of the dressing in a large bowl. Use your hands to massage the dressing into the kale to soften.

    Stir in red onion while preparing other ingredients so that the onion has time to be marinated in the dressing.

    Creamy Lemon Basil Dressing drizzled over shredded kale.

    3) Assembly

    Arrange chopped avocado, sliced peach, and pitted cherries on top of the kale. Sprinkle toasted almond slices on top. Toss before enjoying. Taste and drizzle more dressing for your liking.

    Creamy Lemon Basil Dressing drizzled over summer peach kale salad.

    Love Salad Recipes? Try This!

    Mango Cucumber Salad with Blueberries and Avocado

    Spicy Asian Spiral Cucumber Salad

    Kale and Quinoa Winter Salad with Pears and Pomegranate

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Summer Peach Kale Salad is served in a bowl with salad server.

    Simple Summer Peach Kale Salad with Avocado and Cherries

    Kale is massaged in creamy basil lemon dressing and topped with peaches and cherries to create a light and healthy summer salad.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Course Salad
    Servings 4 people
    Calories 390 kcal

    Ingredients
     
     

    For the Dressing

    For the Salad

    • 6 cups thinly sliced Tuscan kale
    • ½ red onion sliced
    • 1 avocado chopped
    • 1 peach sliced
    • 1 cup cherries halved and pitted
    • ¼ cup sliced almonds toasted

    Instructions
     

    • Make the dressing: In a blender, blitz all the ingredients of the dressing.
    • Massage the kale: In a large bowl, add kale and half of the dressing. Use your hands to massage the dressing into the kale to soften. Stir in red onion.
    • Assembly: Arrange avocado, peach, and cherries on top of the kale salad. Sprinkle almond slices on top. Toss before enjoying. Drizzle more dressing for your taste.

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1peopleCalories: 390kcalCarbohydrates: 24gProtein: 6gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gSodium: 82mgPotassium: 628mgFiber: 8gSugar: 11gVitamin A: 3691IUVitamin C: 47mgCalcium: 141mgIron: 2mg
    Keyword avocado, cherry, kale, peach, salad
    Tried this recipe?Let us know how it was!

    Dairy free

    Healthy Creamy Lemon Basil Salad Dressing(Dairy Free and Vegan)

    Healthy Creamy Lemon Basil Salad Dressing is rich and creamy, but refreshing at the same time. It’s a great salad dressing for summer salad, pasta salad, fish, and vegetables. It’s easy to make and easy in under 5 minutes. Tahini makes this salad dressing so creamy without mayonnaise or yogurt, making this recipe dairy-free and vegan.

    Creamy lemon basil dressing in a jar is served on the side of salad.

    This creamy basil salad dressing goes well with a lot of salads and dishes. I love enjoying this dressing over summer salads with many fruits for the refreshing side or main. Add tofu, salmon, or chicken to the salad to make it a nourishing meal. The possibilities are endless!

    Also, Summer Peach Kale Salad with Avocado and Cherries is a perfect place to add this dressing!

    Creamy lemon basil dressing in a jar.

    Ingredients

    • Lemon Juice: Freshly squeezed lemon is the best! You’ll need 1-2 lemons for this recipe.
    • Extra Virgin Olive Oil: Good quality olive oil is the key to any salad dressing! Use your favorite brand.
    • Tahini: Tahini makes this dressing so creamy and rich without mayonnaise or yogurt, making this recipe dairy-free and vegan.
    • Dijon Mustard: Adds an acidic kick to the dressing.
    • Maple Syrup: You can also use other sweeteners like agave syrup or honey.
    • Fresh Basil: Adds this dressing with a beautiful green hue and flavor.
    • Garlic Powder, Sea Salt, and Black Pepper: Adds flavor.
    The ingredients of creamy lemon basil salad dressing.

    How to Make the Creamy Basil Salad Dressing

    For the equipment, you’ll need:

    • Personal-Size Blender: The recipe makes about ⅔ cup of dressing. So a regular-size blender(like 48 to 64oz capacity) is too big for this recipe. If you have a personal-size blender, like one for making smoothies and sauces, that’ll work great! If you only have a regular-size blender, don’t worry. It will work too, just scrape down the side from time to time to help the dressing blend smoothly.

    Making this dressing is very simple. In a blender, add all the ingredients of the dressing and blend until smooth.

    The ingredients of creamy lemon basil salad dressing in a blender.

    The dressing is very thick, almost like a consistency of mayonnaise. Stir the dressing between blending if a blender has a hard time blending. Add ½ to 1 tablespoon of water for your desired consistency. Taste and add more salt and pepper for your taste.

    Drizzle over your favorite salad like

    Love Salad Recipes? Try This!

    Mango Cucumber Salad with Blueberries and Avocado

    Spicy Asian Spiral Cucumber Salad

    Kale and Quinoa Winter Salad with Pears and Pomegranate

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Creamy lemon basil dressing in a jar is served on the side of salad.

    Creamy Lemon Basil Salad Dressing(Vegan)

    Healthy Creamy Lemon Basil Salad Dressing is rich and creamy, but refreshing at the same time. It's so easy and ready in under 5 minutes.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Condiment, Dressing
    Cuisine American
    Servings 8 people
    Calories 111 kcal

    Ingredients
     
     

    • ¼ cup lemon juice
    • ⅓ cup extra virgin olive oil
    • 2 Tablespoons tahini
    • 1 Tablespoon Dijon mustard
    • 2 teaspoons maple syrup
    • 1 cup fresh basil
    • 1 teaspoon garlic powder
    • A pinch sea salt
    • A dash freshly cracked black pepper

    Instructions
     

    • In a blender, add all the ingredients of the dressing. Blend until smooth. The dressing is very thick, stir the dressing if it’s difficult to blend. Add ½-1 Tablespoon of water if the dressing is too thick. Taste and add more salt and pepper.

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1servingCalories: 111kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 28mgPotassium: 45mgFiber: 0.4gSugar: 1gVitamin A: 163IUVitamin C: 4mgCalcium: 15mgIron: 0.4mg
    Keyword basil, dressing, lemon, tahini
    Tried this recipe?Let us know how it was!

    Coffee and Tea

    Easy Sparkling Matcha Green Tea Soda

    Easy Sparkling Matcha Green Tea Soda is a simple and refreshing drink for summer! Antioxidant-rich matcha green tea is sweetened with maple syrup and mixed with sparkling water to create a bubbly wellness tea drink that satisfies your soda craving. Enjoy this non-alcoholic summer drink recipe by the poolside under the warm sunshine or whenever you need to feel energized.

    Sparkling matcha soda in a glass.

    The Ingredients of Matcha Soda

    • Matcha: Use ceremonial-grade matcha that has a bright green color and bold flavor. Matcha should never taste too grassy or even dull. Store matcha in a dark, cool place. I trust and love matcha from Ippodo.
    • Maple Syrup: My sweetener of choice is maple syrup, but you can also use honey or agave syrup.
    • Sparkling Water: Adds fizz to the drink. Use unflavored sparkling water.
    Matcha green tea soda served with a straw.

    How to Make Matcha Soda at Home

    Making this sparkling matcha soda is so easy!

    First, let’s prepare the matcha. Sift in matcha in a matcha bowl. Sifting matcha helps achieve a smooth consistency.

    Pour hot water and whisk with a bamboo whisk. Use 176°F (80°C) water for the best result, as boiling water ruins the flavor of matcha. Use a thermometer or cup. After boiling your water, transfer it to an empty cup. It helps cool down hot water a little bit to the ideal temperature for matcha making. Then add to matcha to whisk.

    Then stir in maple syrup to sweeten.

    Fill a glass with ice cubes. Add sparkling water and top with matcha. Mix and enjoy!

    Matcha soda and can of matcha powder.

    Variations

    Adding syrup

    This simple matcha soda is a great base for any flavor addition. Adding simple syrup or vanilla syrup to sweeten your soda. Fruit syrup like strawberry syrup will be great too.

    Make it an ice cream float

    To elevate a simple matcha drink to a delicious dessert, add scoops of ice cream on top to make it a matcha ice cream float! I added dairy-free vanilla ice cream on top of my matcha soda, or my Homemade Strawberry Ice Cream will be fun too!

    Matcha ice cream float in a glass.

    Love Matcha? Try more matcha recipes!

    Simple Matcha Affogato with Homemade Strawberry Topping

    Lychee Matcha Soda

    Strawberry Matcha Latte Smoothie

    Mango Matcha Latte Popsicles

    Matcha Mojito Mocktail

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Sparkling matcha soda in a glass.

    Easy Sparkling Matcha Green Tea Soda

    Antioxidant-rich matcha is mixed with maple syrup and sparkling water to create a bubbly wellness tea drink that satisfies your soda craving.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Drinks
    Servings 1 glass
    Calories 66 kcal

    Ingredients
     
     

    • 1 heaping teaspoon matcha
    • 2 Tablespoons hot water
    • A drizzle maple syrup optional
    • A handful ice cubes
    • ¾ cup sparkling water

    Instructions
     

    • In a matcha bowl, sift in matcha. Pour hot water and whisk with a bamboo whisk. Stir in maple syrup.
    • Fill a glass with ice cubes. Add sparkling water and pour matcha. Mix and enjoy.

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1glassCalories: 66kcalCarbohydrates: 13gProtein: 2gSodium: 41mgPotassium: 49mgSugar: 12gVitamin A: 200IUCalcium: 32mgIron: 1mg
    Keyword matcha
    Tried this recipe?Let us know how it was!

    Coffee and Tea

    Simple Matcha Affogato with Homemade Strawberry Topping

    Simple Matcha Affogato with Homemade Strawberry Ice Cream Topping is an easy and healthy matcha dessert recipe made in under 15 minutes. This matcha affogato combines rich, smooth matcha and refreshing strawberry ice cream, topped with healthy strawberry toppings to create a luscious dessert. It’s an easy vegan summer dessert recipe you need to try during the warm season or any time your heart desires an easy and healthy strawberry dessert.

    Matcha Affogato with Homemade Strawberry Ice Cream Topping served in a glass.

    Why You’ll This Recipe

    I’m obsessed with the combination of matcha and strawberry flavors. Iced Strawberry Matcha Latte and Strawberry Matcha Latte Smoothie are a few examples! Sweet and refreshing strawberry and bold-tasting matcha are such an irresistible combination.

    Inspired by Italian affogato, I put a strawberry-matcha flavor combo into a luscious dessert! The affogato is easy to make and this is a wellness version of it made with antioxidant-rich matcha and my dairy-free Homemade Strawberry Ice Cream. Adding homemade strawberry ice cream topping makes simple affogato so luscious and indulging.

    Matcha is poured over scoops of strawberry ice cream in a glass.

    The Ingredients

    • Strawberry or Vanilla Ice Cream: You can use vanilla ice cream for regular matcha affogato or strawberry ice cream to make it extra strawberry flavor. I used my dairy-free and eggless Homemade Strawberry Ice Cream to make this afforgato.

    FOR STRAWBERRY ICE CREAM TOPPING

    • Strawberries: Use fresh, ripe strawberries. Washed well, hulled, and chopped.
    • Maple Syrup: Adds sweetness and moisture.

    FOR MATCHA

    • Matcha: Use high-quality ceremonial-grade matcha powder that has a vibrant green color and rich umami taste, and it should never taste too grassy or even dull. The quality of matcha affects the taste. I love and trust the matcha from Ippodo!
    • Hot water: When making matcha, the key is to avoid boiling water. Boiling water ruins the flavor of matcha even though you use a good matcha. Use 176°F (80°C) water for the best result. After boiling your water, transfer it to an empty cup. It helps cool down hot water a little bit to the ideal temperature for matcha making. Then add to matcha to whisk.
    Matcha affogato is topped with strawberry topping and fresh strawberry.

    How to Make Homemade Strawberry Ice Cream Topping

    Make strawberry topping: In a saucepan, add strawberries and maple syrup. Cover and cook over medium heat until soft, for about 3-5 minutes. Remove from the heat and let cool.

    This recipe makes enough for two people.

    Strawberry topping is cooked in a saucepan.

    How to make Matcha Affogato

    Next, let’s prepare the matcha. The tip for making good matcha is not to use boiling water. The boiling water is too hot for making matcha and going to ruin the taste and flavor of matcha. The fresh hot water around boiling temperature brings out the bitterness of matcha. So use 80°C or 176°F water for the best result. Transfer boiling water to an empty cup to cool a little bit, and then add to matcha.

    Matcha is whisked in a matcha bowl.

    In a matcha bowl, sift in matcha powder. Pour hot water over it and whisk vigorously with a bamboo whisk. You’ll get frothy and smooth matcha.

    To assemble, add the ice cream to two dessert glasses. Divide matcha into glasses and top with strawberry topping. Enjoy immediately.

    Strawberry ice cream is submerged in matcha and topped with strawberry topping.

    Love Matcha? Try more matcha recipes!

    Strawberry Matcha Latte Smoothie

    Mango Matcha Latte Popsicles

    Matcha Mojito Mocktail

    Matcha Pancakes

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Matcha Affogato with Homemade Strawberry Ice Cream Topping served in a glass.

    Simple Matcha Affogato with Homemade Strawberry Ice Cream Topping

    This matcha affogato combines rich, smooth matcha and refreshing strawberry ice cream, topped with healthy strawberry toppings to create a luscious dessert.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Course Dessert
    Servings 2 people
    Calories 299 kcal

    Ingredients
     
     

    • 4-6 small scoops strawberry or vanilla ice cream vegan, dairy-free, or regular

    For Strawberry Ice Cream Topping

    • ½ cup strawberries hulled and chopped
    • 1 Tablespoon maple syrup

    For Matcha

    • 1 teaspoon matcha
    • 3 Tablespoons hot water

    Instructions
     

    • Make strawberry topping: In a saucepan, add strawberries and maple syrup. Cover and cook over medium heat until soft, for about 3-5 minutes. Remove from the heat and let cool.
    • Make the matcha: In a matcha bowl, sift in matcha powder. Pour hot water over it and whisk vigorously with a bamboo whisk.
    • In two dessert glasses, add the ice cream. Divide matcha and top with strawberry topping. Enjoy immediately.

    Video

    Notes

    The Strawberry Ice Cream Topping recipe makes enough for 2 people.
     
    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed. This nutritional information is calculated with half the amount of The Strawberry Ice Cream Topping.

    Nutrition

    Serving: 1peopleCalories: 299kcalCarbohydrates: 36gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 58mgSodium: 107mgPotassium: 301mgFiber: 1gSugar: 32gVitamin A: 658IUVitamin C: 11mgCalcium: 178mgIron: 1mg
    Keyword matcha
    Tried this recipe?Let us know how it was!

    Dairy free

    Easy Homemade Strawberry Ice Cream(Dairy-Free and Eggless)

    This Homemade Strawberry Ice Cream is so rich and creamy without any dairy or eggs. You can easily make this strawberry ice cream recipe with an ice cream maker and only need a handful of ingredients. This is an easy vegan summer dessert to enjoy under the sun by the pool or at your next BBQ party.

    Homemade strawberry ice cream is scooped on a waffle corn.

    Why You’ll Love This Recipe

    My number one ice cream choice is always strawberry. Anything strawberry is something I can’t pass by. Early this summer, I became obsessed with a strawberry parfait from a local ice cream shop. It had strawberry ice cream, strawberry topping, and a generous mountain of whipped cream. The only downside was that it was a seasonal item, which broke my heart.

    This inspired me to create my own strawberry ice cream, but without eggs and dairy. This means no cooking is required, making it easy to prepare. Plus, too much dairy makes me break out anyway. Creating vegan ice cream allows me to enjoy dessert without guilt.

    I hope you like the idea of egg-free, dairy-free ice cream and starting your own ice cream parlor at home. If you have a freezer bowl ready for your ice cream machine (my Cuisinart freezer bowl is always kept in my freezer), making ice cream at home is quick and easy, especially if you like soft serve.

    Two scoops of strawberry ice cream on a waffle corn.

    The Ingredients of Homemade Strawberry Ice Cream

    You only need a handful of ingredients for this easy dessert recipe!

    • Strawberries: Hulled and quartered. Blend into the ice cream and also add chunks for extra flavor and texture.
    • Cashews: I love making this recipe using raw cashews. When you use raw cashews, soak them for 3 hours before use. Soaking reduces phytic acid in nuts and improves nutrient absorption. Keep them in the fridge when it’s warm. Rinse and drain well before use. You can also use roasted cashews. In this case, soaking helps soften the nuts and blend smoother. In a pinch, you can boil cashews for 15 minutes to soften.
    • Coconut Milk: Use full-fat and unsweetened kind.
    • Maple syrup: You can also use other like honey or agave syrup.
    • Vanilla Extract and Sea Salt: boost of flavor.
    Strawberries, coconut milk, soaked cashews, maple syrup, vanilla, and salt on the table.

    How to Make Ice Cream from Scratch

    For this recipe, you’ll need

    • High-speed blender(I use my Vitamix blender)
    • Ice cream maker(You don’t need a fancy one. A basic one is more than enough! I use a Cuisinart Ice Cream Maker Machine with 1.5 Quart capacity freezing bowl.)

    Firstly, making ice cream starts from the day before. Your ice cream maker’s freezing bowl must be completely frozen and it typically requires at least 16 to 24 hours before use, depending on your machine. So, freeze the bowl of ice cream maker according to the manufacturer’s instructions.

    Then soak the cashews. They need to be soaked at least 3 hours before use. I like soaking overnight in the fridge. Then rinse and drain well before use. You can also use roasted cashews. In this case, soaking still helps by softening the nuts and blending smoother. If you don’t have time, you can boil cashews for 15 minutes to soften.

    In a glass jar, cashews are soaked in water.

    Lastly, for the preparation, place a loaf pan in a freezer just before start making ice cream.

    Next, in a high-speed blender, add all the ingredients of ice cream. Blend until smooth.

    Ingredients of ice cream are placed in a Vitamix blender container.

    Pour the strawberry mixture into the prepared ice cream maker. Freeze according to the manufacturer’s instructions until soft serve consistency. Add chopped strawberry to mix in. You can serve this now as a soft serve.

    • Adding ice cream mixture into Cuisinart ice cream maker.
    • Churn ice cream mixture into Cuisinart ice cream maker.

    For a more solid ice cream texture, freeze it before enjoying it. Transfer the soft serve to the cold loaf pan.

    Strawberry ice cream in a loaf pan.

    Flatten the surface with a spatula. Cover and freeze until solid, about 3 hours. Scoop and enjoy.

    If you’re enjoying leftover ice cream the other day, keep it in the freezer. Remove from the freezer 10 minutes before enjoying to soften a little bit to scoop smoothly.

    Scooping ice cream from a loaf pan.

    Love Ice Cream? Try these recipes!

    Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

    Homemade Avocado Ice Cream with Chocolate Chips

    Mango Matcha Latte Popsicles

    Healthy Homemade Chocolate Popsicles

    Homemade strawberry ice cream is scooped on a waffle corn and it's standing in a glass jar.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Homemade strawberry ice cream is scooped on a waffle corn.

    Easy Homemade Strawberry Ice Cream(Dairy-Free and Eggless)

    This Homemade Strawberry Ice Cream is so rich and creamy without any dairy or eggs, and only requires a handful of ingredients.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freezing Time 3 hours
    Total Time 3 hours 15 minutes
    Course Dessert
    Servings 6 servings
    Calories 279 kcal

    Ingredients
     
     

    For the Ice Cream

    • 1 cup strawberries hulled and quartered
    • 1 cup raw cashews soaked for 3 hours. Rinse and drain well
    • 1 cup coconut milk full-fat and unsweetened
    • ½ cup maple syrup
    • 1 teaspoon vanilla extract
    • A pinch sea salt

    Mix-in

    • ½ cup strawberries chopped

    Instructions
     

    • Freeze the bowl of ice cream maker a day before. Place a loaf pan in a freezer before start making ice cream.
    • In a high-speed blender, add all the ingredients of ice cream. Blend until smooth.
    • Pour the strawberry mixture into the prepared ice cream maker. Freeze according to the manufacturer’s instructions until soft serve consistency. Add chopped strawberry to mix in. You can serve this now as a soft serve.
    • Transfer the soft serve to the cold loaf pan. Cover and freeze until solid, about 3 hours. Scoop and enjoy. Keep it in the freezer and remove from the freezer 10 minutes before enjoying to soften a little bit to scoop smoothly.

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1servingCalories: 279kcalCarbohydrates: 28gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 17mgPotassium: 341mgFiber: 1gSugar: 19gVitamin A: 4IUVitamin C: 22mgCalcium: 50mgIron: 3mg
    Keyword ice cream
    Tried this recipe?Let us know how it was!

    Coffee and Tea

    Lychee Matcha Soda(Sparkling Green Tea Mocktail)

    This Lychee Matcha Soda is a healthy summer drink that captures the tropical flavor of fresh lychees and the antioxidants of matcha into an easy carbonated tea drink! Enjoy this non-alcoholic matcha mocktail drink recipe for an afternoon refresher, a replacement for sugary soda, or any time you need a green wellness boost.

    The lychee matcha soda served in scalloped glass and topped with fresh lychee.

    Why You’ll Love This Recipe

    Even though I’m a huge fan of matcha lattes, I’m always looking for a lighter and more refreshing way to enjoy matcha. On a hot summer day, I don’t feel like drinking something ‘milky’ under the bright sunshine. A cold, fizzy, and sweet drink with a little kick of acidity is all I need. That’s why I created the Matcha Mojito Mocktail.

    But now, for the peak summer, I need a matcha drink idea that is even more summery. The tropical sweetness of lychees well complements the crisp matcha flavor, a refreshing bubbly drink for green tea lovers. And this matcha drink is just made with a handful of fresh ingredients.

    Can This Green Tea Soda Turn Into a Matcha Cocktail?

    This Lychee Matcha Soda is a non alcoholic wellness drink and is meant to be enjoyed as a summer mocktail. But if you wish to spice up a little, add a splash of vodka to make it a green tea cocktail.

    Pouring matcha to a glass of fresh lychee and sparkling water.

    The Ingredients

    • Lychees: Ripe juicy lychees are typically in season from around May to July. Make this recipe while fresh lychees are in season.
    • Matcha: The quality of matcha is very important. Choose a ceremonial grade matcha that has a bright green color. I trust and love matcha from Ippodo.
    • Maple syrup: Adds wholesome sweetness.
    • Lime juice: Adds a little acidity.
    • Sparkling water: For the fizz.
    The lychee matcha soda topped with a fresh lychee and a lime wedge.

    How to Peel Lychees

    Fresh lychees are so tropical and delicious, and surprisingly sweet! They might look intimidating if it’s your first time trying. But they’re so easy to peel and too good to not try!

    You can use your nails to piece into the outer red skin of the lychees. And peel the skin off the flesh like you would do with oranges or mandarines.

    When you’re just enjoying fresh lychee for a snack or dessert, nibble the white flesh, just be careful about the seed in the center.

    For this recipe, we need to remove the seeds.

    Use a knife to carefully score the flesh lengthwise so that you can approach the seed. Then use your fingers to open up, and pull out the seed. There might be a brown membrane attached to the flesh around where the seed used to be, but it’s ok.

    Now lychees are ready to be used in the recipe!

    • Peeled whole lychee
    • A lychee is cut in half and a pit removed.

    How to Make Lychee Matcha Soda

    First and foremost, let’s prepare the matcha. Sift matcha into a matcha bowl or a regular small bowl. It’s important to sift matcha to achieve the smooth consistency.

    Pour hot water over the patch powder and whisk vigorously with a bamboo whisk. Since the liquid used here is so little, it’ll be easier to whisk if you tilt the bowl a little bit. Set it aside to cool off a bit while preparing lychees.

    In a glass, add lychees, maple syrup, and lime juice. Use a cocktail muddler to mash lychees to release juice and break them into small pieces. Use scissors if necessary to cut lychee.

    Muddling lychee in a glass with cocktail muddler.

    Add ice to the glass and top with sparkling water.

    Mashed lychee, ice cubes, and sparkling water in a glass.

    Whisk the matcha again if necessary, as matcha powder sinks when left out too long. Pour the matcha into the glass. Mix well and enjoy! Use a spoon to scoop and enjoy lychee pieces.

    Scooping lychee from a glass of matcha soda with a spoon.

    Love Matcha? Try more matcha recipes!

    Strawberry Matcha Latte Smoothie

    Mango Matcha Latte Popsicles

    Matcha Mojito Mocktail

    Matcha Pancakes

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    The lychee matcha soda served in scalloped glass and topped with fresh lychee.

    Lychee Matcha Soda(Sparkling Green Tea Mocktail)

    This Lychee Matcha Soda is a healthy summer drink that captures the tropical lychee flavor and matcha into an easy carbonated tea drink.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine Japanese
    Servings 1 glass
    Calories 71 kcal

    Ingredients
     
     

    • ½ teaspoon matcha
    • 2 Tablespoons hot water 80°C (176°F)
    • 4 lychees peeled and pitted
    • 2 teaspoons maple syrup
    • 1 teaspoon lime juice
    • ½ cup sparkling water
    • Ice cubes

    Instructions
     

    • In a bowl, sift matcha and pour hot water over it. Whisk vigorously with a bamboo whisk.
    • In a glass, add lychee, maple syrup, and lime juice. Use a muddler to mash lychee to release juice and break them into small pieces. Use scissors if necessary to cut lychee.
    • Add ice to the glass and top with sparkling water. Pour the matcha. Mix well and enjoy!

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1glassCalories: 71kcalCarbohydrates: 16gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 28mgPotassium: 108mgFiber: 1gSugar: 15gVitamin A: 103IUVitamin C: 30mgCalcium: 25mgIron: 1mg
    Keyword juice, matcha, soda
    Tried this recipe?Let us know how it was!

    Dairy free

    Healthy Chocolate Covered Peanut Butter Oat Popsicles (Vegan)

    These Healthy Chocolate Covered Peanut Butter Oat Popsicles are creamy and delicious frozen treats you can easily make at home this summer! Frozen peanut butter pops are covered with chocolate and peanuts, adding a satisfying crunch to this homemade summer dessert. This easy vegan summer treat recipe is made with just 5 ingredients!

    Creamy peanut butter oat popsicles with chocolate shell and peanut are placed on a parchment paper.

    Why You’ll Love This Recipe

    Just like I previously shared with the Iced Peanut Butter Banana Latte, I love the peanut butter and oat milk combination, almost tasting like a nutty, creamy latte all on its own. This Peanut Butter Oat Popsicle recipe elevates that flavor combo to the summer staple. Creamy and milky peanut butter with a crunch of chocolate is so irresistible!

    And I’ve always been a huge fan of healthy and easy homemade treats that transfer classic indulgence to modern-day recipes. Homemade popsicles are one of the easy recipes to try at home! Because all you need to do is just blend and freeze. Fruit-based popsicles like Watermelon Lime Popsicles are so refreshing and also great for hydration on a hot summer day. On the other hand, creamy and rich popsicles like Homemade Chocolate Popsicles and these peanut butter popsicles are amazing desserts after dinner and summer BBQs. You can’t decide fruity or creamy? Try Mango Matcha Latte Popsicles to enjoy the best of both worlds.

    The best part of these peanut butter pops is the texture. Biting into creamy ice cream and crunchy chocolate is so satisfying. Try these healthy ice cream bars and stock up in your freezer this summer!

    The Ingredients of Peanut Butter Popsicles

    For the Popsicles

    • Peanut butter: Use unsweetened, unsalted, natural peanut butter made with 100% peanuts. Use creamy kind.
    • Oat milk: Oat milk is my milk of choice for its creaminess and subtle sweetness. But
    • Maple Syrup: Maple syrup adds wholesome sweetness and goes really well with peanut butter. You can also use other sweeteners like honey and agave.
    • Vanilla Extract and Sea Salt: For the boost of flavor.

    For the Chocolate Shell

    Creamy and rich peanut butter popsicles complete with the crunch! So let’s make an easy chocolate peanut shell to coat the popsicles.

    • Chocolate Chips: The bitterness of dark chocolate chips well balances the sweetness of peanut butter popsicles. But you can use your favorite kind of chocolate chips for this recipe.
    • Coconut Oil: Makes melted chocolate smooth and runny, making it easier to run over the popsicles.
    • Peanuts: Adds tasty crunch to the shell. Toast them on the stovetop or in the oven until golden before use. Let cool and finely chopped

    I don’t like to have a lot of leftover melting chocolate after the cooking project. So the amount of chocolate shell is very minimal. But unlike dipping a whole popsicle into a chocolate mixture, drizzling chocolate over the popsicles saves a lot of extra chocolate but archives the crunchy texture we all admire.

    Creamy peanut butter oat popsicles are topped with chocolate shell and peanut pieces.

    How to Make Peanut Butter Popsicles at Home

    First, add oat milk, maple syrup, peanut butter, vanilla extract, and salt into a high-speed blender. Blend until smooth and creamy. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze overnight until solid.

    When the popsicles are frozen and solid, prepare the chocolate shell. In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds. Use a spoon to mix together to combine. If chocolate chips are not fully melted yet, microwave longer, 15 seconds at a time, until smoothly combined.

    To release the popsicle from the mold, run the bottom of the mold under the running water for 5-10 seconds. Carefully remove the popsicles from the mold. Drizzle the melted chocolate mixture over the and sprinkle peanuts on the chocolate so they stick. Place them on a plate or tray and freeze to set the shell. Enjoy!

    Homemade peanut butter popsicles are covered with chocolate and peanuts.

    Love popsicles? Try these ice cream recipes!

    Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

    Homemade Avocado Ice Cream with Chocolate Chips

    Mango Matcha Latte Popsicles

    Healthy Homemade Chocolate Popsicles

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Creamy peanut butter oat popsicles with chocolate shell and peanut are placed on a parchment paper.

    Creamy Peanut Butter Oat Popsicles with Chocolate (Vegan)

    These Healthy Peanut Butter Oat Popsicles are creamy and delicious summer frozen treats with a satisfying crunch from chocolate and peanuts.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Dessert
    Cuisine American
    Servings 5 popsicles
    Calories 301 kcal

    Ingredients
      

    For the popsicle

    • 1 cup oat milk
    • 6 Tablespoons maple syrup
    • 6 Tablespoons peanut butter
    • 1 teaspoon vanilla extract
    • Pinch sea salt

    For the chocolate shell

    • ¼ cup chocolate chips
    • 2 teaspoons coconut oil
    • 1 Tablespoon peanuts toasted and finely chopped

    Instructions
     

    • Make the popsicles: In a high-speed blender, add milk, maple syrup, peanut butter, vanilla extract, and salt. Blend until smooth. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze overnight.
    • Make the chocolate shell: In a small microwave-safe bowl, combine chocolate chips and oil. Microwave for 30 seconds. Mix together to combine. Microwave longer if necessary, 15 seconds at a time, until smoothly combined.
    • Run the bottom of the mold under the running water for 5-10 seconds to help release the popsicle. Remove from the mold. Drizzle or dip the tip into chocolate and sprinkle peanuts. Freeze to set the shell. Enjoy!

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1popsicleCalories: 301kcalCarbohydrates: 32gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 1mgSodium: 117mgPotassium: 269mgFiber: 2gSugar: 25gVitamin A: 104IUCalcium: 114mgIron: 2mg
    Keyword peanuts, peanuts butter, popsicles
    Tried this recipe?Let us know how it was!

    Dairy free

    Spring Roll Noodle Salad Bowl with Tofu and Peanut Dressing

    This Spring Roll Noodle Salad Bowl is a deconstructed veggie spring roll in a bowl. It’s filled with crunchy veggies, crispy tofu, and rice noodles topped with a drizzle of rich and creamy peanut sauce. This vegan spring roll bowl brings refreshing flavor and is so nourishing without a hassle. Enjoy this easy summer salad as a healthy meal or light sides.

    Spring Roll Noodle Salad Bowl with Tofu topped with a drizzle of Peanut Sauce

    Why You’ll Love This Recipe

    Fresh spring rolls are an easy refreshing meal for the summer. But spring rolls are even easier to make if we skip the rolling part! This spring roll salad has every element that spring rolls require: crunchy veggies, fresh herbs, and rich peanut dressing. The peanut dressing is creamy, sweet, savory, and a hint of heat.

    Instead of rice paper, this spring roll bowl is beefed up with rice noodles to elevate it to a nourishing meal. So enjoy this vegan summer salad as an easy weeknight dinner or divide it into small portions to serve as a side dish for the BBQ.

    The spring roll noodle salad in a ceramic bowl.

    The Ingredients

    This recipe is vegan and gluten-free friendly. With a few ingredient swaps, you can make this recipe gluten-free.

    For the Spring Roll Salad

    • Firm Tofu: Firm tofu cubes cooked perfectly to golden brown are such a nourishing and satisfying protein source, especially when they’re dipped in peanut sauce. The key to the crispy tofu is draining the excess moisture. Press between the plates or pat dry with a paper towel to make the surface dry before cooking.
    • Rice Noodles: You can find rice noodles at local Asian stores or in Asian food aisles at regular grocery stores. You can also use Pad Thai noodles.
    • Romaine, Red Cabbage, Persian Cucumbers, and Carrot: Crunchy veggies are an important texture to this spring roll salad. you can julienne with a knife or peeler. Also, the precut Asian salad mix is a great item to use instead of chopping up all the veggies.
    • Scallion and Cilantro: Fresh herbs are an important flavor in spring rolls! Add as much as you wish.
    • Peanuts: Is peanut dressing peanut-y enough for you? Top the bowl with real peanuts for the crunch!
    The ingredients of spring roll salad.

    For the Peanut Dressing

    • Peanut Butter: Use unsweetened, unsalted peanut butter. Creamy or Crunchy, use whichever you love.
    • Soy Sauce: Adds savory umami. Use Tamari instead to make this recipe gluten-free.
    • Rice Vinegar: Adds mild acidity.
    • Maple Syrup: Adds wholesome sweetness.
    • Garlic Powder: Adds garlicky flavor without the pungent flavor of raw garlic.
    • Sambal Oelek: Sambal Oelek is a versatile chili paste used in Indonesia. It adds spicy heat to the dish and is usually made of chili peppers, vinegar, and salt, which makes them thorically gluten-free. However, some products are not certified gluten-free, meaning they might be processed with gluten products. So if you’re serious about avoiding gluten, make sure to check the label to ensure it’s gluten-free. You can omit this if you don’t like spicy.
    Peanut dressing in a jar.

    Substitutions

    This noodle salad is pretty adaptable. If you’re not feeling like chopping all the veggies, precut Asian salad mix is a great way to go.

    If you don’t have sambal oelek, you can use garlic chili sauce or sriracha instead. Garlic chili sauce and sriracha are sweeter than sambal oelek, so the peanut dressing will be slightly sweeter.

    For the main protein source, shrimp and chicken are also delicious! Think just like spring rolls. What goes into spring rolls works well in this recipe.

    Spring Roll Noodle Salad Bowl with Tofu topped with a drizzle of Peanut Sauce

    How to Make Spring Roll Salad

    First, let’s start with cooking tofu.

    Heat olive oil in a skillet over medium heat. Add tofu and cook until golden brown. Work in batches if necessary. I like to cook my tofu until brown all over and crispy. Add a pinch of salt and a dash of black pepper to season. Remove from the skillet and set aside.

    Cubed tofu is cooked to golden brown.

    Next, make the peanut dressing.

    In a jar or small bowl, add all the ingredients of the peanut sauce. Mix with a whisk. If you’re using a jar, secure the lid and shake to mix.

    Ingredients of the peanut dressing is mixed in a jar.

    Then cook the noodles according to the package instructions. Rinse noodles under the running water.

    In serving bowls, divide the romaine, red cabbage, cucumber, carrot, cooked noodles, and tofu. Garnish with scallion, cilantro, and peanuts. Drizzle half of the dressing over the bowls and save the rest. Serve with lime wedges. Mix everything well. Taste and add more dressing if necessary. Enjoy!

    Rice noodles are mixed with peanut dressing in the salad bowl.

    Need More Salad Recipes? Try This!

    Mango Cucumber Salad with Blueberries and Avocado

    Spicy Asian Spiral Cucumber Salad

    Kale and Quinoa Winter Salad with Pears and Pomegranate

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Spring Roll Noodle Salad Bowl with Tofu topped with a drizzle of Peanut Sauce

    Spring Roll Noodle Salad Bowl with Tofu and Peanut Dressing

    Spring Roll Noodle Salad Bowl is a deconstructed veggie spring roll in a bowl filled with crunchy veggies and tofu with rich peanut sauce.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Course Dinner
    Cuisine Asian
    Servings 2 bowls or 4 sides
    Calories 831 kcal

    Ingredients
     
     

    For the Spring Roll Salad

    • 16 oz firm tofu pressed to drain and cut into 1-inch cubes
    • 4 oz rice noodles
    • 1 cup shredded romaine
    • 1 cup shredded red cabbage
    • 1 Persian cucumbers julienne
    • ½ cup shredded carrot
    • 1 scallion sliced
    • ¼ cup cilantro
    • 3 Tablespoons peanuts toasted
    • Extra virgin olive oil for frying
    • Salt and pepper
    • Lime wedges for serving

    For the Peanut Dressing

    • ¼ cup peanut butter
    • ¼ cup soy sauce
    • 3 Tablespoons Rice vinegar
    • 1 Tablespoon maple syrup
    • 2 teaspoons garlic powder
    • 2 teaspoon sambal oelek
    • 2 Tablespoon water

    Instructions
     

    • Cook the tofu: Heat olive oil in a skillet over medium heat. Add tofu and cook until golden brown. Season with salt and pepper. Remove from the skillet and set aside.
    • Make the dressing: In a jar or small bowl, add all the ingredients of the peanut sauce. Mix with a whisk or if you’re using a jar, secure the lid and shake to mix.
    • Cook the noodles: Cook the noodles according to the package instructions. Rinse noodles under the running water.
    • Assembly: In serving bowls, divide the romaine, red cabbage, cucumber, carrot, noodles, and tofu. Garnish with scallion, cilantro, and peanuts. Drizzle half of the dressing over the bowls and save the rest. Serve with lime wedges. Mix everything well. Taste and add more dressing if necessary. Enjoy!

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1bowlCalories: 831kcalCarbohydrates: 81gProtein: 38gFat: 42gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 20gSodium: 1970mgPotassium: 754mgFiber: 9gSugar: 15gVitamin A: 7362IUVitamin C: 31mgCalcium: 394mgIron: 6mg
    Keyword rice noodles, salad
    Tried this recipe?Let us know how it was!

    Gluten Free

    Mango Cucumber Salad with Blueberries and Avocado

    This Mango Cucumber Salad with Blueberries and Avocado combines ripe mangoes and hydrating cucumbers which are everything you want for a summer salad. Sweet and juicy mangoes and blueberries, crunchy cucumbers, and creamy avocado are assembled together on the bed of a peppery arugula. They’re all dressed together with the sweet and tangy Cilantro Lime Vinaigrette.

    Mango Cucumber Salad with Blueberry and Avocado is served in a ceramic bowl.

    Why You’ll Love This Recipe

    I truly believe that fruit makes salad the star of the table and even makes salad haters fall in love. And mangoes capture sunshine and bring tropical summer flavor to the salad! And the bright yellow hue brightens up the table.

    The Cilantro Lime Vinaigrette is easy to assemble, requiring no special equipment. Unlike regular vinaigrette recipes, this recipe calls for lime juice instead of lemon juice, making it a light and bright dressing that combines the flavor of juicy summer fruits together.

    Bring this mango cucumber salad to your next summer BBQ or home gathering. Sweet and mildly tangy salad is perfectly refreshing and hydrating to enjoy under the hot summer heat.

    Close up image of Mango Cucumber Salad with Blueberries and Avocado

    The Ingredients

    For the Salad

    • Champagne Mango: Mangoes are in peak season in summer. But champagne mangoes are getting in the season a little bit earlier than other mangoes. They’re in season from February to early August. So use ripe, sweet champagne mangoes while they’re in season! You can alternatively use Kent or red mangoes.
    • Persian Cucumber: Persian cucumbers are small, tender cucumbers. You can use ½ English cucumber instead.
    • Red Onion: Adds a mild spicy taste to the salad. Chop up the onion and let sit on the countertop for 15 minutes to soften the spiciness.
    • Arugula: Peppery flavor paired well with sweet fruits. You can alternatively use fresh mixed greens.
    • Avocado: Adds creamy texture to the salad.
    • Blueberries: Add extra sweetness and juiciness.
    • Walnuts: Toast the walnuts to golden brown to add rich nutty flavor and crunchy texture to the salad.
    • Cilantro: Add extra refreshing flavor.
    The ingredients of the salad are placed on the table.

    For the Cilantro Lime Vinaigrette

    • Lime Juice: Use freshly squeezed lime juice.
    • Maple Syrup: Adds a wholesome sweetness to the dressing.
    • Extra Virgin Olive Oil: Use high-quality oil for the best result.
    • Cilantro: Chopped cilantro adds extra flavor to the vinaigrette.
    • Garlic Powder, Sea Salt, and Black Pepper: Adds flavor.
    The ingredients of the Cilantro Lime Vinaigrette are added in a glass jar.

    How to make Mango Cucumber Salad

    First, let’s make the Cilantro Lime Vinaigrette!

    In a small jar or bowl, whisk together lime juice, maple syrup, olive oil, cilantro, garlic powder, salt, and pepper.

    Use a whisk to mix together. Or if you’re using a jar, secure the lid and shake well.

    The ingredients of the Cilantro Lime Vinaigrette are whisked together in a glass jar.

    In a bowl, add mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro.

    The vegetables and fruits are assembles in a bowl.

    Drizzle the dressing over the salad and toss. Enjoy!

    Substitutions

    This salad recipe is quite forgiving and adaptable. So you can substitute with veggies and fruit you have in your fridge.

    But I highly recommend not omitting the mangoes. If champagne mangoes are not in season, you can also use Kent or red mangoes.

    You can use raspberries, blackberries, or strawberries instead of blueberries. Use some berries plentiful in your garden.

    Mix greens also work instead of arugula.

    Mango Cucumber Salad with Blueberry and Avocado is served in a ceramic bowl.

    Need More Salad Recipes? Try This!

    Spicy Asian Spiral Cucumber Salad

    Kale and Quinoa Winter Salad with Pears and Pomegranate

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Mango Cucumber Salad with Blueberry and Avocado is served in a ceramic bowl.

    Mango Cucumber Salad with Blueberry and Avocado

    Juicy mango and crunchy cucumbers are assembled on peppery arugula and dressed together with the sweet and tangy Cilantro Lime Vinaigrette.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course Salad
    Servings 4 servings
    Calories 281 kcal

    Ingredients
     
     

    • 1 champagne mango peeled, seeded, and diced
    • 1 Persian cucumber diced
    • ¼ red onion minced and let sit for 15min
    • 3 cups arugula
    • 1 avocado chopped
    • ½ cup blueberries
    • ¼ cup walnuts toasted
    • ¼ cup cilantro

    For the Cilantro Lime Vinaigrette

    • 2 Tablespoons lime juice
    • 1 teaspoon maple syrup
    • 3 Tablespoons extra virgin olive oil
    • 1 Tablespoon fresh cilantro chopped
    • 1 teaspoon garlic powder
    • A pinch sea salt
    • A dash freshly cracked black pepper

    Instructions
     

    • In a small jar or bowl, whisk together all the ingredients of the vinaigrette.
    • In a bowl, add mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro. Drizzle the dressing over the salad and toss. Enjoy!

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Calories: 281kcalCarbohydrates: 20gProtein: 3gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 20mgPotassium: 491mgFiber: 6gSugar: 11gVitamin A: 1094IUVitamin C: 31mgCalcium: 52mgIron: 1mg
    Keyword avocados, blueberries, mangoes, salad
    Tried this recipe?Let us know how it was!

    Coffee and Tea

    Strawberry Matcha Latte Smoothie

    The Strawberry Matcha Latte Smoothie is a beautiful concoction of rich, silky matcha and creamy strawberry oat milk smoothie. This is an elevated version of an iced strawberry matcha latte for summer! Enjoy as a wellness breakfast, afternoon snack, or indulging dessert.

    Strawberry Matcha Latte Smoothie in a tall glass.

    Iced Strawberry Matcha Latte is one of my favorite drinks during summer. The bold, rich matcha flavor and refreshing sweetness of strawberries are “matcha” made in heaven! So on a hot summer day, I came up with the idea of making it even more refreshing: a smoothie!

    I call this recipe not just a strawberry matcha smoothie, but a Strawberry Matcha Latte Smoothie. Because the creamy strawberry smoothie made with oat milk beautifully replaces foamy milk in an iced matcha latte for the hot summer season.

    Perfectly creamy and extra cold strawberry oat milk smoothie is a perfect summer refresher when swirled into matcha! Mild caffeine and antioxidants in matcha will refresh and nourish your body.

    Strawberry matcha latte smoothie is topped with a strawberry and matcha powder and served with a glass straw.

    Ingredients and Substitution

    • Matcha: The quality of matcha really matters the taste. So use high-quality ceremonial-grade matcha powder that has a vibrant green color and rich umami taste, and it should never taste too grassy or even dull. I love and trust the matcha from Ippodo!
    • Frozen Strawberries: A bag of frozen strawberries is a great item to keep in your freezer that you can throw in smoothies and oatmeals. Strawberries are harvested and then quickly frozen to preserve their freshness and nutrition. If you’re not feeling like strawberries, you can also use raspberries and blueberries.
    • Frozen Banana: The main sweetener of this smoothie recipe. Use a ripe sweet banana and freeze it the night before.
    • Oat Milk: Adds milky creaminess. You can also use other milk you love like almond or regular milk.
    • Hemp Seeds: This is optional but adds hidden plant protein and healthy fats.
    • Sweetener: The amount of the sweetener you need depends on how sweet your bananas and strawberries are. Taste the smoothie and add your sweetener as you desire. I use maple syrup for mine but you can also use honey or avage.
    The ingredients of the smoothie in a blender.

    Ingredient Tips

    Can I use fresh fruit instead of frozen?

    Yes, of course! The smoothie won’t be as thick and cold, and it’s going to be a thick milky latte. And the swirl pattern in a glass is going to be not as clear and distinct. But it will taste as good!

    Can you make it a high-protein smoothie?

    Add a scoop of your favorite protein powder or collagen instead of hemp seeds! Unflavored or vanilla protein will be great.

    Strawberry matcha latte smoothie is topped with a strawberry and matcha powder.

    How to Matcha Green Tea

    First, let’s prepare the matcha! By mixing matcha power and hot water, we’ll make a simple form of prepared matcha green tea called “Usucha”.

    Use a small sieve to sift in matcha powder into a matcha bowl. Matcha powder can be clumpy in a can/bag, and it never resolves itself in water.

    Using a small sieve to sifting matcha powder into a glass matcha bowl.

    Then add hot water to the matcha bowl. But here is a tricky part! The boiling water is too hot for making matcha and going to ruin the taste and flavor of matcha. The fresh hot water around boiling temperature brings out the bitterness of matcha. so use 80°C or 176°F water for the best result.

    To do so, the easiest way is to boil the water and then transfer it to a teacup to cool off a bit. This way, you don’t have to take out a thermometer every time you prepare matcha. Then pour hot water from the teacup over the matcha.

    Lastly, Use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Now Usucha is ready and you can enjoy it as is like espresso.

    But to mix with a cold smoothie, we want the matcha to be a little bit chilled beforehand. So let it rest in a refrigerator to cool until the smoothie is ready.

    Prepared matcha in a small glass bowl with a spout.

    How to Make Strawberry Matcha Latte Smoothie

    Next, let’s make a strawberry oat milk smoothie! In a high-speed blender, add a frozen banana, strawberries, hemp seeds, oat milk, and maple syrup. Blend until creamy and thick. The smoothie might be too thick to blend at the beginning. Use a blender tamper to help the blender going.

    Taste the smoothie and add more maple syrup for your taste.

    Strawberry oat milk smoothie in a blender.

    Remove the matcha from the refrigerator and pour it into a glass. Pour the strawberry smoothie over the matcha and enjoy the beautiful swirl created in a glass. Mix well and enjoy!

    Tips for Making a Beautiful Swirl

    The thick smoothie creates a fun, distinct swirl in matcha. Soft, melting smoothie instantly dissolves into matcha. So do not add extra liquid to help the blender go.

    Strawberry smoothie with oat milk is swirled into matcha in a glass.

    Love Matcha? Try More Recipes!

    Iced Strawberry Matcha Latte with Oat Milk

    Mango Matcha Latte Popsicles

    Matcha Pancakes

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Strawberry Matcha Latte Smoothie in a tall glass.

    Strawberry Matcha Latte Smoothie

    The Strawberry Matcha Latte Smoothie is a beautiful concoction of rich, silky matcha and creamy strawberry oat milk smoothie.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine Japanese
    Servings 1 glass
    Calories 354 kcal

    Ingredients
      

    • 1 teaspoon matcha
    • ¼ cup hot water boil water and pour it in a cup to cool down to 176°F (80°C)
    • 1 frozen banana chopped
    • 1 cup frozen strawberries
    • 1 Tablespoon hemp seeds optional
    • ⅔ cup oat milk
    • 1-2 teaspoons maple syrup

    Instructions
     

    • In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Refrigerate to cool until ready to use.
    • In a high-speed blender, add a frozen banana, strawberries, hemp seeds, oat milk, and maple syrup. Blend until creamy and thick. Taste and add more maple syrup for your taste.
    • In a glass, add matcha. Pour the strawberry smoothie over the matcha. Mix well and enjoy!

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Calories: 354kcalCarbohydrates: 60gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 82mgPotassium: 737mgFiber: 8gSugar: 38gVitamin A: 699IUVitamin C: 95mgCalcium: 289mgIron: 5mg
    Keyword matcha, strawberries
    Tried this recipe?Let us know how it was!

    Dairy free

    Cold Soba Noodle Salad with Peanut Sauce and Edamame

    This Cold Soba Noodle Salad is easy to make and packed with flavor and nutrition. Soba noodles are nutty noodles made with buckwheat and they are so nutritious. Tossing them with peanut sauce makes an easy, satisfying, and healthy meal.

    Cold Soba Noodle Salad in a bowl.

    What are Soba Noodles and Where to Find Them?

    If you love pasta, and tried ramen and loved it, I think soba noodles are the next noodles you need to try!

    Soba noodles are earthy, nutty-flavored noodles made from buckwheat. Buckwheat is called wheat but it’s actually a seed. Unlike other noodles, soba noodles are a great sauce of protein!

    In Japan, there are so many soba restaurants serving housemade fresh soba noodles like Italian restaurants serving their housemade pasta. In those restaurants, soba noodles are served with a side of Tyuyu cold dipping sauce or in a warm bowl of Tsuyu soup. Tsuyu is a soup base made with soy sauce and bonito flake broth and it’s packed with savory umami! When topped with tempura, egg, or other toppings, it becomes a satisfying meal.

    Soba noodles are served with a small bowl of Tsuyu dipping sauce.

    You can do so much more with soba noodles than just serving with Tsuyu. Soba noodles are served in various ways, as both cold and warm dishes. And making a salad is one of them!

    Even though soba noodles are made with buckwheat, most of the products are not made from 100% buckwheat. Since buckwheat has no gluten, wheat flour is used to build a structure for the soba noodles.

    If you’re looking for a gluten-free option, look for soba made with 100% soba noodles called Juwari soba. Or some products use a combination of buckwheat and rice flour to make them gluten-free.

    You can find soba noodles at your local Asian grocery store. You might find them in the Asian food aisle at a regular grocery store. Soba noodles usually come in dry noodle form in individual bundles. You can just boil the noodles to achieve satisfying chewy goodness.

    Tips for Cooking Dried Soba Noodles

    Here are a few tips to make your soba cooking successful.

    • Plenty of water: Cook the noodles in plenty of boiling water, so that noodles can “dance” in a pot resulting in even cooking and preventing noodles from sticking together.
    • No salt needed when boiling: Unlike pasta, you don’t need salt when boiling soba noodles.
    • Rinsing in cold water: You can rinse cooked noodles in a large bowl of ice water or under the running water. Rinsing boiled noodles stops the cooking and prevents noodles from being sticky, and makes them a perfect toothsome chewy texture.
    A bowl of Cold Soba Noodle Salad.

    The Ingredients

    FOR THE SAUCE

    • Peanut butter: The base of the sauce! Use unsalted, creamy peanut butter.
    • Soy Sauce or Tamari: Add savory umami to the sauce. Use tamari for the gluten-free option.
    • Rice vinegar: Adds refreshing tang.
    • Maple Syrup and Garlic powder: Adds extra flavor.
    • Sriracha: Adds heat to the sauce. Add more or less to make it your desired spiciness.
    • Toasted Sesame Oil: Just a drizzle makes the dish so rich and flavorful.

    FOR the salad bowl

    • Soba Noodles: Grab yourself bundles of soba noodles.
    • Edamame: Edamame, especially frozen shelled edamame, is a great item to keep in your kitchen. You can throw it into soups, salads, or anything!
    • Baby spinach and Salad greens: Add some greens to make this salad extra nutritious.
    • Roasted Peanuts Chopped and White Sesame Seeds: Optional but great topping.
    Picking up soba noodles with chopsticks.

    How to Make Cold Soba Noodle Salad

    First, let’s cook soba noodles according to the package instructions. In the last 3 minutes of the cooking time, add edamame and cook together. Then in the last 1 minute, stir in baby spinach and cook together. So that everything finishes cooking at the same time.

    Drain everything well and rinse under the running water. Drain well. Transfer to a large bowl.

    While the noodles are cooking, quickly assemble the sauce. In a small bowl, whisk together all the ingredients of the sauce.

    Add the sauce to the cooked noodles and mix well. Serve with salad greens and top off with peanuts and sesame seeds. Enjoy!

    Picking up noodles with chopsticks from a bowl of soba noodle salad.

    Love Noodle Recipes? Try These!

    Miso Chili Oil Ramen Noodles

    5 minutes Spicy Udon Noodles

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Cold Soba Noodle Salad in a bowl.

    Cold Soba Noodle Salad with Peanut Sauce

    This Cold Soba Noodle Salad is easy to make and packed with flavor and nutritions. Peanut sauce and edamame makes this dish a satiating meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Dinner
    Cuisine Asian
    Servings 2 bowls
    Calories 777 kcal

    Ingredients
     
     

    For the sauce

    • ¼ cup peanut butter
    • 2 Tablespoons soy sauce or tamari
    • 3 Tablespoons rice vinegar
    • 1 Tablespoon maple syrup
    • 2 teaspoons garlic powder
    • 2 teaspoons Sriracha
    • 1 teaspoon toasted sesame oil

    For assembly

    • 8 oz soba
    • 1 cup frozen shelled edamame
    • 2 cups baby spinach
    • Salad greens for serving
    • Roasted peanuts chopped, for garnish
    • White sesame seeds for garnish

    Instructions
     

    • Cook soba noodles according to the package instructions. In the last 3 minutes of the cooking time, add edamame and cook together. In the last 1 minute, stir in baby spinach and cook together. Drain everything well and rinse under the running water. Drain well. Transfer to a large bowl.
    • In a small bowl, whisk together the ingredients of the sauce.
    • Add the sauce to the cooked noodles and mix well. Serve with salad greens and top off with peanuts and sesame seeds.

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1bowlCalories: 777kcalCarbohydrates: 115gProtein: 36gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 2207mgPotassium: 1181mgFiber: 6gSugar: 12gVitamin A: 3274IUVitamin C: 21mgCalcium: 177mgIron: 7mg
    Keyword soba noodles
    Tried this recipe?Let us know how it was!

    Appetizers

    Homemade Veggie Tots with Cauliflower(Vegan + Gluten Free)

    These oven-baked Homemade Veggie Tots with Cauliflower have lower carbs yet are so flavorful. This simple recipe is made with a handful of wholesome ingredients. These easy cauliflower tots are great for snacks, side dishes, and of course breakfast. If you want some less carb, grain-free, and gluten-free, yet satisfying tater tots, try this recipe.

    Cauliflower tots are served on a plate with side of ketchup.
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    Homemade Veggie Tots are baked on a sheet pan.

    Ingredients of Cauliflower Tots

    • Frozen Cauliflower Rice: The base of this recipe is cauliflower. Frozen cauliflower rice is a great item to keep in your freezer to make easy side or these tater tots! Frozen cauliflower rice is already pre-cut into small pieces, so you don’t have to. Thawed cauliflower rice is naturally wilt-y so it’s easier to handle when it comes to shaping it to bite size tots balls.
    • Cassava Flour: Cassava flour is gluten-free flour made from the cassava plant. It has a light, mild flavor and is so versatile.
    • Extra Virgin Olive Oil: Adds richness to the tots.
    • Nutritional Yeast: Nutritional yeast adds a savory, cheesy flavor. It’s also a great source of vitamins and minerals.
    • Onion Powder and Garlic Powder: Extra veggie flavor to spice up the homemade tater tots.
    Cauliflower Veggie tots are dipped in ketchup.

    How to Make Homemade Veggie Tots

    First, preheat the oven to 450°F. Then line a baking sheet with parchment paper.

    Next, thaw the cauliflower rice. You can thaw it in a refrigerator or microwave it. Thaw according to the package instructions.

    Thawed cauliflower rice in a bowl.

    Thawed cauliflower rice is soggy to make tator tots. So to drain it, place cauliflower rice on a paper towel or cheesecloth and squeeze out the moisture.

    Transfer cauliflower rice to a bowl. Stir in cassava flour, extra virgin olive oil, nutritional yeast, onion powder, garlic powder, and salt.

    The ingredients of veggie tots in a bowl.

    To shape the mixture into tator tots, scoop about 1 tablespoon amount of the cauliflower mixture. Use your hand to shape it into a 1 x ½ inch size cylinder. Arrange on the prepared baking sheet. Generously brush olive oil all over the tots.

    Bake for 10-13min, then flip and bake for another 10-13min until golden brown and crisp.

    Baked veggie tots with cauliflower are arranged on a sheet pan.

    Serve warm with a side of ketchup or sauce of your choice!

    Love Healthy Sides? Try More Recipes!

    Vegan Buffalo Cauliflower

    Spicy Asian Spiral Cucumber Salad

    Shichimi Togarashi Bread Dipping Oil

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Cauliflower tots are served on a plate with side of ketchup.

    Homemade Veggie Tots with Cauliflower(Vegan + Gluten Free)

    Homemade Veggie Tots with Cauliflower are less carb yet so flavorful, great for snacks, side dishes, and of course breakfast.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Side Dish
    Cuisine American
    Servings 2 servings
    Calories 167 kcal

    Ingredients
     
     

    • 3 cups frozen cauliflower rice(340g) thawed
    • 2 Tablespoons cassava flour
    • 1 Tablespoon extra virgin olive oil
    • 1½ Tablespoons nutritional yeast
    • 1½ teaspoons onion powder
    • 1½ teaspoons garlic powder
    • ½ teaspoon sea salt

    Instructions
     

    • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
    • Place cauliflower rice on a paper towel or cheesecloth and squeeze out the moisture.
    • Transfer cauliflower rice to a bowl. Stir in cassava flour, extra virgin olive oil, nutritional yeast, onion powder, garlic powder, and salt.
    • Scoop 1 tablespoon of the mixture and use your hand to shape it into a 1 x ½ inch size cylinder. Arrange on the prepared baking sheet. Generously brush olive oil all over the tots.
    • Bake for 10-13min, then flip and bake for another 10-13min until golden brown and crisp.

    Nutrition

    Serving: 1servingCalories: 167kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 635mgPotassium: 664mgFiber: 5gSugar: 4gVitamin C: 83mgCalcium: 58mgIron: 2mg
    Keyword cauliflower
    Tried this recipe?Let us know how it was!

    Dessert

    Homemade Vegan Chocolate Sauce

    A drizzle of joy can be made at home with this Vegan Chocolate Sauce recipe! This homemade chocolate sauce is made with antioxidant-rich cacao and creamy tahini. It’s a great topping over ice cream, sundae, pancakes, strawberries, or anything your heart desires.

    This recipe is sponsored by Heinen’s Grocery Stores. I truly appreciate the support that makes Yoko’s kitchen possible.

    Vegan Chocolate Sauce in a jar.
    Vegan Chocolate Sauce drizzled over the ice cream sundae.

    Ingredients

    You’ll need a handful of wholesome ingredients to make this homemade chocolate sauce!

    • Cacao Powder: The sauce of rich chocolate flavor and the powerhouse of antioxidants! Use unsweetened cacao powder in this recipe.
    • Maple Syrup: Maple syrup adds wholesome sweetness to the sauce.
    • Oat Milk: Oat milk is my favorite milk to use in this recipe but you can use other kinds like almond and cashew.
    • Tahini: Tahini adds creaminess without dairy! It gives a subtle nutty and earthy flavor and is packed with vitamins, minerals, and healthy fats.
    • Vanilla Extract and Sea Salt: Boost of the flavor.
    Ingredients of Vegan Chocolate Sauce.

    How to Make Chocolate Sauce

    Making this chocolate sauce is so easy and simple!

    First, whisk together the cacao powder, maple syrup, oat milk, tahini, and salt in a saucepan. Cook over medium-low heat and simmer for 2 to 3 minutes to combine.

    • Ingredients of the sauce in a saucepan.
    • The sauce is cooked in a sauce.

    If the mixture is too thick, add 1 to 2 tablespoons of oat milk for your desired consistency.

    Then, remove from the heat and stir in vanilla extract. Let cool.

    Drizzle over pancakes, ice cream, drinks, strawberries, and anything your heart desires!

    Chocolate Sauce drizzled over the ice cream sundae with cherries.

    Storing Tip

    Store leftover chocolate sauce in an airtight container in the fridge. The sauce firms up in the fridge, so warm it up slightly over the stovetop or in the microwave until it becomes runny again. Enjoy within 2-3 days.

    Vegan Chocolate Sauce is poured into a jar on the table.

    Love Healthy Desserts? Try More Recipes!

    Healthy Homemade Chocolate Popsicles(Creamy and Fudgy)

    Mango Cream Mochi

    Vegan Chocolate Salami

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Vegan Chocolate Sauce in a jar.

    Homemade Vegan Chocolate Sauce

    A drizzle of joy can be made at home with this Vegan Chocolate Sauce recipe! It's made with antioxidant-rich cacao and creamy tahini.
    Print Recipe Pin Recipe
    Cook Time 5 minutes
    Total Time 5 minutes
    Course Dessert
    Servings 0.75 cup
    Calories 41 kcal

    Ingredients
     
     

    • ¼ cup cacao powder
    • ¼ cup maple syrup
    • ¼ cup oat milk
    • 2 Tablespoons tahini
    • 1 teaspoon vanilla extract
    • Pinch sea salt

    Instructions
     

    • In a saucepan, whisk together the cacao powder, maple syrup, oat milk, tahini, and salt. Cook over medium-low heat and simmer for 2 to 3 minutes to combine. If the mixture is too thick, add 1 to 2 tablespoons of oat milk. Remove from the heat and stir in vanilla extract. Let cool.

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1TablespoonCalories: 41kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 57mgFiber: 1gSugar: 4gVitamin A: 12IUVitamin C: 0.1mgCalcium: 20mgIron: 0.4mg
    Keyword cacao, chocolate
    Tried this recipe?Let us know how it was!

    Gluten Free

    Healthy Homemade Fruit Roll-Ups(Fruit Leather)

    Healthy Homemade Fruit Roll-Ups are the natural version of your childhood favorite snack! Pureed berries with honey and lime juice dehydrated in the oven to make them into thin strips, and sprinkled lime zest on the top add refreshing flavor to the classic fruit roll-ups! This DIY fruit leather is an easy and fun snack recipe for your family.

    This recipe is sponsored by Heinen’s Grocery Stores. I truly appreciate the support that makes Yoko’s kitchen possible.

    There are strips and rolls of homemade fruit roll ups on the table.

    Fruit Roll-Up Ingredients

    • Strawberries and Raspberries: There are so many possibilities for the flavor of homemade roll-ups. I love the bright red berry flavor! Strawberries and raspberries create a beautiful red hue with unresectable berry flavor.
    • Honey: Honey adds wholesome sweetness to this snack without refined sugar.
    • Lime: We will use both juice and zest in this recipe. Wash a lime well before testing.
    The strips of homemade fruit roll ups on the table.

    How to Make Homemade Fruit Roll-Ups

    First, preheat the oven to 170°F. We’re not going to bake but dehydrate our homemade fruit roll-ups.

    Next, line a quarter sheet pan with parchment paper. This recipe makes a quarter sheet pan-size fruit leather, so use bigger parchment paper than a sheet pan to cover all the edges. It will make it easier to remove the fruit leather from the pan.

    To make the fruit leather, add strawberries, raspberries, honey, and lime juice in a blender. Puree until smooth. Taste and add more honey to your taste.

    Pour the mixture onto the prepared sheet pan and evenly spread the mixture. Sprinkle lime zest on the top

    The berry mixture spread on the sheet tray with a sprinkle of lime zest.

    Bake in the oven to dehydrate until no parts are gooey to the touch but slightly tacky, for 4 to 6 hours. Remove from the oven and let cool completely.

    Use scissors to cut the fruit leather into strips and roll them up. Remove parchment paper before enjoying.

    A sheet of fruit leather cut into strips.

    Love Healthy Snacks? Try More Recipes!

    Healthy Homemade Chocolate Popsicles(Creamy and Fudgy)

    Mango Cream Mochi

    Marshmallow Flower Cookies

    Homemade red fruit leather is rolled up on the table.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    There are strips and rolls of homemade fruit roll ups on the table.

    Healthy Homemade Fruit Roll-Ups

    Homemade Fruit Roll-Ups are the healthy and natural version of your childhood favorite snack that is packed with fresh berries and lime.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 4 hours
    Total Time 4 hours 5 minutes
    Course Snack
    Servings 5 rolls
    Calories 48 kcal

    Ingredients
      

    • 1 cup strawberries
    • 1 cup raspberries
    • 2 Tbsp. honey
    • 1 Tbsp. lime juice
    • Zest of 1 lime

    Instructions
     

    • Preheat the oven to 170°F. Line a quarter sheet pan with parchment paper.
    • In a blender, add strawberries, raspberries, honey, and lime juice. Puree until smooth. Taste and add more honey to your taste.
    • Evenly spread the mixture on the prepared sheet pan. Sprinkle lime zest on the top.
    • Bake in the oven to dehydrate until no parts are gooey to the touch but slightly tacky, for 4 to 6 hours. Remove from the oven and let cool completely. Use scissors to cut into strips and roll them up. Remove parchment paper before enjoying.

    Video

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1rollCalories: 48kcalCarbohydrates: 12gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 89mgFiber: 2gSugar: 9gVitamin A: 13IUVitamin C: 24mgCalcium: 12mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

    Coffee and Tea

    Iced Strawberry Matcha Latte with Oat Milk(Healthy Starbucks Copycat!)

    Iced Strawberry Matcha Latte with Oat Milk is a perfect wellness drink for a refresher. This easy Starbucks copycat recipe is made healthy by using sugar-free, homemade honey strawberry syrup.

    Strawberry Matcha Latte on the table.

    This is a copycat recipe of the Iced Strawberry Oat Matcha Tea Latte! If you love the drink from Starbucks, I think you will love this recipe even more, because this drink is made with fresh strawberries, honey, and freshly made with quality matcha powder.

    The Ingredients of Iced Strawberry Matcha Latte

    FOR STRAWBERRY HONEY SYRUP

    • Fresh strawberries: I use fresh ones but you can also use frozen strawberries.
    • Honey: Honey is my sweetener of choice and adds. rich, complex sweetness. You can also use maple syrup instead.

    FOR ICED STRAWBERRY OAT MATCHA TEA LATTE

    • Matcha Powder: Use ceremonial-grade matcha powder. High-quality matcha makes a huge difference! I love the one from Ippodo, but you can use your favorite matcha.
    • Oat Milk: You can also use other milk like almonds.
    • Freeze-Dried Strawberry Slices: This is an optional garnish but makes this matcha latte look like one from Starbucks!
    Iced Strawberry Oat Milk Matcha Latte on the table.

    How to Make Strawberry Honey Syrup

    The base of the recipe is homemade honey strawberry syrup! And it’s very simple to make.

    In a saucepan, combine the strawberries, honey, and water.

    Bring it to a boil over medium heat and cook until strawberry softened, for 15 minutes. Reduce the heat to low if necessary to maintain a gentle simmer. Remove from the heat and let cool.

    Puree the mixture using a hand blender. Strain over a metal sieve. 

    Store the leftover syrup in a clean jar and store it in a refrigerator. You can also drizzle it over yogurt or toast!

    How to Make Iced Strawberry Matcha Latte: Shaken Matcha Method

    Let’s make the latte with the homemade strawberry honey syrup!

    In a bowl, combine matcha power and hot water. Whisk using a bamboo whisk until smooth.

    In a jar, combine water, oat milk, Strawberry Honey Syrup, ice cubes, matcha, and freeze-dried strawberries. Secure the lid and shake well to combine. Pour into a glass and enjoy!

    Tip: You can add ¼ cup of water(not hot) and matcha directly to the jar along with other ingredients to skip the whisking process. Matcha powder is mixed by shaking. But the result could be a little bit powdery texture compared to the whisked matcha.

    Close up look of Iced Strawberry Matcha Latte with Oat Milk on the table.

    Matcha Lover? Try More Matcha Recipes!

    Banana Matcha Latte

    Matcha Pancakes

    Mango Matcha Latte Popsicles

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Strawberry Matcha Latte on the table.

    Iced Strawberry Matcha Latte with Oat Milk

    Iced Strawberry Matcha Latte with Oat Milk is a perfect wellness drink made healthy with sugar-free, homemade honey strawberry syrup.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Drinks
    Servings 1
    Calories 279 kcal

    Ingredients
      

    For Strawberry Honey Syrup

    • 1 cup chopped fresh strawberries
    • ½ cup honey
    • ¼ cup water

    For Iced Strawberry Oat Matcha Tea Latte

    • 1½ teaspoons matcha powder
    • ¼ cup hot water
    • ¼ cup water
    • ½ cup oat milk
    • 3 Tablespoons Strawberry Honey Syrup
    • 4-5 ice cubes
    • 1 Tablespoon freeze-dried strawberry slices

    Instructions
     

    • To make syrup: In a saucepan, combine the strawberries, honey, and water. Bring it to a boil over medium heat and cook until strawberry softened, for 15min. Reduce the heat to low if necessary to maintain a gentle simmer. Let cool and puree using a hand blender. Strain over a metal sieve.
    • To make a latte: In a bowl, combine matcha and ¼ cup of hot water. Whisk using a bamboo whisk.
    • In a jar, combine ¼ cup of water, oat milk, Strawberry Honey Syrup, ice cubes, matcha, and freeze-dried strawberries. Secure the lid and shake well to combine. Pour into a glass and enjoy!

    Video

    Notes

    Tip: You can add ¼ cup of water(not hot) and matcha directly to the jar along with other ingredients to skip the whisking process. Matcha powder is mixed by shaking. But the result could be a little bit powdery texture compared to the whisked matcha.
     
    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1glassCalories: 279kcalCarbohydrates: 65gProtein: 5gFat: 1gSodium: 68mgPotassium: 112mgFiber: 1gSugar: 62gVitamin A: 546IUVitamin C: 19mgCalcium: 182mgIron: 3mg
    Keyword latte, matcha, strawberry
    Tried this recipe?Let us know how it was!

    Dairy free

    Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

    These healthy Watermelon Lime Popsicles are a refreshing summer dessert made with real fruits. The popsicles are made with sweet watermelon and bright refreshing lime with a pinch of salt and keep you hydrated all summer long. It’s so easy to make and healthier than store-bought ones. They’re vegan and gluten-free.

    Watermelon lime popsicles are placed on the table.

    This recipe is a cute homemade popsicle idea that just looks like real watermelons! They’re great as a snack for kids or BBQ outside. These watermelon lime popsicles are sweet, refreshing, tangy, and a hint of salty which is all you want under the summer heat!

    Watermelon lime popsicles, slices of watermelon, and lime halves are on the table.

    The Ingredients of Watermelon Lime Popsicles

    • Watermelon: Use a fresh, ripe, seedless watermelon and cut into cubes. This recipe calls for 3 cups, which is about ¼ medium watermelon.
    • Maple Syrup: Adds wholesome sweetness.
    • Limes: Lime juice brightens up and balances out the the sweetness of watermelon. Use freshly squeezed lime juice for the best result.
    • Coconut Yogurt: Use thick Greek-style yogurt if possible. The creamy texture and sour tang from yogurt pair well with watermelon. You can also use regular Greek yogurt if you don’t need these popsicles to be plant-based.
    • Basil: Gives the green hue. The flavor of basil adds an extra refreshing flavor.
    • Cacao Nibs: Use as a topping for watermelon seeds effect on the popsicles. You can alternatively use chocolate chips.
    • Salt: A small amount of salt can help replenish these lost electrolytes.
    The ingredients of watermelon lime popsicles.

    How to Make Homemade Popsicles

    Step 1 Make the Watermelon Lime Layer

    First, cut fresh watermelon into cubes.

    In a blender, add watermelon, maple syrup, juice from 2 limes, and salt. Blend until smooth. Divide into popsicle molds, leaving about an inch unfilled on top. Freeze while preparing other ingredients.

    • Watermelon in a blender.
      The ingredients in the blender.
    • Blending the ingredients in a Vitamix blender.
      Blend.
    • Dividing blended ingredients into metal popsicle mold.
      Divide into popsicle mold.

    Step 2 Make the White Yogurt Layer

    Next, let’s make the coconut yogurt layer. This white layer looks like a white rind between red watermelon flesh and green skin.

    In a small blender, combine coconut yogurt, maple syrup, and juice from 1 lime. You can give a quick blending to combine or simply mix with a spoon. Scoop the mixture(about 2 teaspoons of it) and gently arrange it into a popsicle mold over the watermelon layer.

    Freeze while preparing the green layer.

    • Yogurt rind ingredients in a small blender.
      Yogurt rind ingredients in a small blender.
    • Blending yogurt rind ingredients.
      Blend.
    • Adding blended yogurt over watermelon layer in popsicle mold.
      Adding yogurt rind over the watermelon layer.

    Step 3 Make the Basil Yogurt Layer

    Add fresh basil to the remaining yogurt mixture and blend until smooth. The recipe calls for 8 regular, a few inch length, basil leaves and you can adjust the color by adding more or less basil. The basil leaves I used were massive, bigger than my palm, so I used two of them and made it a nice bright green.

    Then gently arrange it over the yogurt layer. Cover and insert popsicle sticks. Leave some space on top of the mold for the popsicles to expand while freezing.

    Freeze until solid, for about 4 hours, preferably overnight.

    • Adding basil into yogurt rind mixture.
      Adding basil into yogurt rind mixture.
    • Blended basil yogurt mixture.
      Blended.
    • Adding green basil yogurt layer over white yogurt layer in popsicle mold.
      Adding green layer over white layer.

    Step 4 Freeze, Remove, and Enjoy

    Remove the frozen popsicles from the freezer. Then let’s remove them from the mold!

    If you’re using an individual metal mold(like the one in the photo below), dip each mold in water for a few seconds. Pull the stick to remove it from the mold, the popsicles should come out easily.

    If you’re using silicon mold, or metal mold but each mold is connected together, run the mold under running water for 5-10 seconds. Silicone mold is flexible, so pushing from the bottom helps popsicles to slide out.

    • Frozen popsicles in metal mold with lids off.
      Frozen popsicles.
    • Dipping each metal popsicle mold into water to help popsicle release from the mold.
      Dipping mold into water.
    • Sliding out a popsicle from the metal mold.
      Popsicles comes out.

    These popsicles taste so good just as they are, but we can add a finishing touch with cacao nibs to make them look more like real watermelons.

    Sprinkle some cacao nibs on top and enjoy!

    watermelon popsicles are placed on the tray and topped with cacao nibs.

    Love Ice cream? Try More Recipes!

    Homemade Avocado Ice Cream with Chocolate Chips

    Mango Matcha Latte Popsicles

    Chocolate Popsicles

    Picking up a watermelon popsicle with a hand.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Watermelon lime popsicles are placed on the table.

    Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

    The watermelon lime popsicles are made with sweet watermelon and refreshing lime with a pinch of salt and keep you hydrated all summer long.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freezing Time 4 hours
    Total Time 4 hours 15 minutes
    Course Dessert
    Servings 8 popsicles
    Calories 128 kcal

    Ingredients
     
     

    For Watermelon Part

    • 3 cup chopped watermelon
    • ¼ cup maple syrup
    • 2 limes juiced
    • Pinch salt

    For the rind

    • ½ cup coconut yogurt Use thick Greek-style yogurt if possible, see note*.
    • 6 Tablespoons maple syrup
    • 1 lime juiced
    • 8 fresh basil leaves
    • Cacao nibs optional, for garnish

    Instructions
     

    • In a blender, blitz watermelon, maple syrup, lime juice, and salt. Divide into the popsicle molds, leaving about an inch unfilled on top. Freeze while preparing other ingredients.
    • In a small blender, combine yogurt, maple syrup, and lime juice. Give a quick blend or mix with a spoon. Scoop the mixture (about 2 teaspoons) and gently arrange it into the popsicle mold over the watermelon layer. Freeze while preparing the green layer.
    • Add basil to the remaining yogurt mixture and blend until smooth. Gently arrange it over the yogurt layer. Cover and insert popsicle sticks. Freeze until sold, about 4 hours to overnight.
    • Run the mold under water for 5-10 seconds to help release the popsicle. Remove from the mold. Sprinkle cacao nibs and enjoy.

    Video

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.
     
    note* I used Culina dairy-free yogurt Plain & Simple.

    Nutrition

    Serving: 1popsicleCalories: 128kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 9mgPotassium: 217mgFiber: 1gSugar: 19gVitamin A: 1603IUVitamin C: 16mgCalcium: 82mgIron: 1mg
    Keyword lime, popsicles, watermelon
    Tried this recipe?Let us know how it was!

    Dairy free

    Homemade Avocado Ice Cream with Chocolate Chips

    This homemade avocado ice cream is so sweet and rich with a hint of lime and crunchy chocolate chips, the perfect treat for any summer occasion. Creamy and smooth avocados are not only for savory recipes but also work just great in luscious dessert recipes. The best part is this healthy treat is made with just a handful of wholesome ingredients.

    This recipe is created for Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

    Homemade avocado ice cream in a loaf pan.

    If you’re looking for a guilt-freely delicious, yet secretly healthy dessert recipe, this homemade avocado ice cream is the perfect choice! This velvety ice cream is so rich and creamy without eggs and it’s also dairy-free and gluten free.

    This recipe is really simple, easy, and forgiving at the same time. It’s sweetened with honey, but you can use other sweeteners to easily transform this ice cream into a vegan dessert.

    Scooping avocado ice cream with a spoon from a dessert bowl.

    Benefits of Avocado Ice Cream

    You might find the idea of avocados in sweet ice cream sounds weird. But trust me, naturally buttery, rich-flavored avocados are a great ingredient to toss in dessert recipes. Plus, you can benefit from all the nutrient value of avocados!

    • Avocados make ice cream creamy and buttery without dairy.
    • Since this is a no-cook recipe, you can benefit from nutrition from the raw avocados. Avocados are rich in Vitamins C, E, and B, and minerals like magnesium and potassium. They’re also rich in fiber and monounsaturated and polyunsaturated fat which consider to be good fat. Antioxidants including carotenoids in avocados provide anti-inflammatory properties.
    Scoops of avocado ice cream in a loaf pan.

    The Ingredients You’ll Need

    • Avocados: avocados make this ice cream utterly creamy and rich without any dairy. Make sure to soft, ripe avocados. This recipe uses 3 mini avocados. Mini avocados, sometimes called tiny or baby avocados, are small-sized single-serve avocados great for using up in one sitting without browning them. But if you wish to use regular-sized avocados, use 2 regulars instead of 3 minis.
    • Coconut Milk: Use unsweetened coconut milk.
    • Honey: I use honey as a sweetener for its rich sweetness and thick texture. But if you wish to make this recipe vegan, you can use maple syrup instead.
    • Lime Juice: A drizzle of acidity balances out the richness of avocados and coconut milk. Always use freshly squeezed lime juice for the best result.
    • Dark chocolate chips: Chocolate goes well together with this rich ice cream and also adds a nice crunch.
    • Salt: Enhance the sweetness.
    Ingredients of avocado ice cream on the table.

    How to Make Ice Cream from Scratch

    In this recipe, you’ll need the following equipment

    • Ice cream maker: I love my Cuisinart 1.5 Quart Ice Cream Maker Machine!
    • Blender: I trust my Vitamix always. But in this recipe, the blender doesn’t need to be that powerful since all the ingredients are relatively soft. So use what you have on hand.
    • Loaf pan
    • Ice Cream Scoop

    Step1 Prep the day before

    An important step to make this ice cream starts the day before! Most ice cream makers require freezing before use. So freeze a bowl of your ice cream maker for 24 hours.

    Also, chill a loaf pan in the freezer before making ice cream.

    Step2 Blend

    When you’re ready to whip up your ice cream, gather all the ingredients. In a blender, add coconut milk, avocados, honey, lime juice, and salt. Blend until smooth.

    • Ingredients are in a the vitamix blender.
    • The ingredients are blended until smooth.

    Step3 Churn

    Now it’s time for the frozen ice cream maker you prepared the day before to shine! Set up the ice cream maker. Pour the blended mixture into the ice cream maker and churn according to the manufacturer’s instructions until thick and creamy, for 10 to 15 minutes. Sprinkle in chocolate chips to stir in.

    If you like soft serve, you can enjoy it immediately. It tastes so luxurious and creamy!

    Churning the blended mixture with chocolate chips.

    Step4 Freeze

    Churned ice cream needs some freezing time to be a regular ice cream consistency. Transfer the ice cream to the loaf pan. Freeze until firm, for about 4 hours. Remove it from the freezer for 15 minutes before enjoying it to allow it to soften slightly.

    Scoop into the dessert glasses and enjoy!

    Scooping ice cream from the loaf pan after froze it.

    Love Ice cream? Try More Recipes!

    Mango Matcha Latte Popsicles

    Chocolate Popsicles

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Homemade avocado ice cream in a loaf pan.

    Homemade Avocado Ice Cream with Chocolate Chips

    This homemade avocado ice cream is so sweet and rich with a hint of lime and crunchy chocolate chips, the perfect treat for summer.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Freezing Time 4 hours
    Total Time 4 hours 20 minutes
    Course Dessert
    Servings 6
    Calories 360 kcal

    Ingredients
      

    • 1 (13.5oz) can unsweetened coconut milk
    • 3 mini-sized ripe avocados peeled and pitted, can be substituted with regular avocados, see note*
    • ½ cup honey
    • 1 Tablespoon lime juice freshly squeezed
    • ¼ cup dark chocolate chips
    • Pinch sea salt

    Instructions
     

    • Freeze a bowl of an ice cream maker for 24 hours. Chill a loaf pan in the freezer.
    • In a blender, add coconut milk, avocados, honey, lime juice, and salt. Blend until smooth.
    • Set up the ice cream maker. Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions until thick and creamy, for 10 to 15 minutes. Stir in chocolate chips. If you like soft serve, you can enjoy it immediately.
    • Transfer the ice cream to the loaf pan. Freeze until firm, for about 4 hours. Remove it from the freezer for 15 minutes before enjoying it to allow it to soften slightly.

    Notes

    *You can use 2 regular-sized avocados instead of 3 minis.
     
    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Calories: 360kcalCarbohydrates: 35gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 29mgPotassium: 530mgFiber: 5gSugar: 26gVitamin A: 100IUVitamin C: 8mgCalcium: 44mgIron: 3mg
    Keyword avocado, ice cream
    Tried this recipe?Let us know how it was!

    Dessert

    Mango Matcha Latte Popsicles

    Mango Matcha Latte Popsicles combines the best part of the refreshing fruity ice cream and rich creamy ice cream. Mango popsicles are refreshingly sweet and tangy, making it perfect for summer. When combined with rich dairy-free matcha latte popsicles, the flavor combination is just unmatched.

    Mango Matcha Latte Popsicles are placed on parchment paper and surrounded by flowers and ingredients like mango chunks and matcha.

    Why You’ll Love This Recipe

    A perfect combination of fruity and creamy

    In my opinion, the flavors of popsicles are roughly divided into 2 groups: fruity and creamy. The fruity pops are mainly made with fruits and have a refreshing flavor. like orange, berries, watermelon, and mango flavors. The creamy ones are dairy or cream-based rich-tasting ones like vanilla and Chocolate Popsicles.

    Have you ever experienced that you can’t decide if you want fruity or creamy? These popsicles combine the best of both worlds. Refreshingly fruity mango popsicles are frozen together with rich and creamy matcha latte parts.

    Making popsicles is easier than ice cream

    Popsicles are generally easier to make than ice cream. To make ice cream, you need an ice cream maker to create a creamy and smooth texture. But in the case of making popsicles, you just need a popsicle mold, which you can get at a relatively affordable price(check out Amazon!).

    Mango popsicles are perfect for summer

    Mango’s sweetness and lime’s tangy flavor are perfect for pick-me-up under the summer heat!

    Non-dairy Matcha Latte Popsicles

    Creamy ice cream can be made without dairy. Cashews and coconut milk make this matcha latte part of the popsicles so creamy.

    You can double the recipe of a mango portion or matcha latte portion to create single-flavored popsicles. But this flavor combination is unmatched and you’ll love both together!

    Popsicles are placed on a ice-filled plate.

    Ingredients Mango Popsicles Part

    • Frozen Mango chunks: Fresh mangoes are affordable and convenient. They’re pre-cut and frozen, so you can just throw them into blenders. You can also use fresh mangoes instead. In that case, peel, remove seeds, and cut into chunks before blending.
    • Lime: Lime juice adds a satisfying tang to enhance the sweetness of mangoes. Use freshly squeezed lime juice whenever possible.
    • Maple Syrup: Maple syrup adds wholesome sweetness to the popsicles.

    Ingredients of Matcha Latte Popsicles Part

    • Cashews: I recommend using raw cashews for this recipe as roasted cashews add too much toasty flavor. When using raw cashews, soak them for 3 hours and drain well, making them easier to digest and blend. If you don’t have time to soak, boil them for 15 minutes, drain, and rinse under the running water. Drain well before adding the blender.
    • Coconut milk: Creamy base for the matcha latte popsicles.
    • Matcha Powder: I recommend using ceremonial-grade matcha. High-quality matcha has a vibrant green color and rich umami.
    • Vanilla Extract and Sea Salt: Adds a boost of flavor.
    Mango Matcha Latte Popsicles on parchment paper lined tray, surrounded by flowers and ingredients like mango chunks and matcha.

    Step by Step Instructions

    Firstly, we’re going to make a mango popsicle layer.

    In a high-speed blender, blitz mangos, lime juice, water, and maple syrup until smooth. Divide equally into 5 popsicle molds. Set aside.

    Clean the high-speed blender and blitz cashews, coconut milk, maple syrup, matcha, vanilla extract, and salt until smooth. Pour into 5 popsicle molds over the mango mixture until the mold is filled. Cover and insert popsicle sticks. Freeze overnight.

    When removing popsicles from the mold, run the mold under water for a few seconds to help release the popsicle. Popsicle should come right out from the mold. Enjoy!

    Love Mango Popsicles? Try More Mango Recipes!

    If you’re a mango lover and need more recipes other than mango popsicles, try the recipe below!

    Mango Cream Mochi

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Mango Matcha Latte Popsicles are placed on parchment paper and surrounded by flowers and ingredients like mango chunks and matcha.

    Mango Matcha Latte Popsicle

    Mango popsicles are refreshingly sweet and tangy, and when combined with rich matcha latte popsicles, the flavor combination is just unmatched.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freeze time 6 hours
    Total Time 6 hours 15 minutes
    Course Dessert
    Servings 5 popsicles
    Calories 141 kcal

    Ingredients
     
     

    For Mango Popsicles

    • ½ cup frozen mango chunks
    • ½ lime juiced
    • 2 Tablespoons water
    • 1 Tablespoon maple syrup

    For Matcha Latte popsicles

    • ¼ cup raw cashews soaked for 3 hours and drain well
    • ½ cup full-fat coconut milk
    • 3 Tablespoons maple syrup
    • ½ Tablespoon matcha powder add up to 1 tablespoon for your desired matcha-ness
    • ½ teaspoon vanilla extract
    • Pinch Sea salt

    Instructions
     

    • In a high-speed blender, blitz mangos, lime juice, water, and maple syrup. Divide equally into 5 popsicle molds. Set aside.
    • Clean the high-speed blender and blitz cashews, coconut milk, maple syrup, matcha, vanilla extract, and salt until smooth. Divide into 5 popsicle molds over the mango mixture until the mold is filled. Cover and insert popsicle sticks. Freeze overnight.
    • Run the mold under water for a few seconds to help release the popsicle. Remove from the mold and enjoy.

    Video

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1popsicleCalories: 141kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 14mgPotassium: 163mgFiber: 1gSugar: 12gVitamin A: 257IUVitamin C: 8mgCalcium: 28mgIron: 2mg
    Keyword popsicles
    Tried this recipe?Let us know how it was!

    Dairy free

    Healthy Homemade Chocolate Popsicles(Creamy and Fudgy)

    These homemade vegan chocolate popsicles are creamy and fudgy desserts you want to stock up in your fridge all summer. These frozen dessert pops are made with simple ingredients, making them a healthier version of the chocolate fudge popsicles. Crunchy chocolate shell coating is made with crunchy almonds and cacao nibs to add extra nutritious crunch to these homemade fudgesicles.

    Chocolate popsicles are placed on a tray. They're topped with a drizzle of chocolate, chopped almonds, and cacao nibs.

    These gluten-free, dairy-free, and vegan dessert popsicles are such a crowd-pleaser to satisfy your party’s dietary needs.

    A chocolate popsicle is picked up from the tray of other chocolate pops. And there is a bite mark out of popsicle.

    If you’re a chocolate lover, also try Strawberry Chocolate Mochi and Vegan Chocolate Salami!

    Ingredients of Chocolate Popsicles

    These decadent popsicles are made of two parts: the fudgy chocolate popsicles and the crunchy chocolate shell.

    For the POPSICLES

    • Coconut Milk: Rich and creamy base of these fudgy popsicles. Use unsweetened kind.
    • Almond Butter: Adds creamy and fudgy texture. Use creamy almond butter.
    • Cacao Powder: Adds antioxidant-rich chocolate flavor.
    • Maple Syrup: Adds wholesome sweetness.
    • Vanilla Extract and Salt: For the flavor.
    Ingredients of the chocolate fudge ice cream popsicles.

    These chocolate popsicles are delicious on their own, but crunchy chocolate topping made with superfoods like cacao nibs adds an extra satisfying and nutritious crunch.

    For the chocolate shell

    • Dark Chocolate Chips: Use dark or any chocolate chips you love.
    • Coconut Oil: Makes molten chocolate smoother.
    • Almonds and Cacao Nibs: Adds satisfying crunch and nutrients.

    If you have dairy or gluten allergies, or if you’re serving these pops to someone with allergies, please make sure that all the ingredients meet your dietary requirements. Although the ingredients are naturally gluten- and dairy-free, sometimes they may be processed in facilities that also handle gluten or dairy.

    How to Make Homemade Popsicles

    First, let’s make the fudgy chocolate popsicles!

    In a high-speed blender, blitz coconut milk, almond butter, water, cacao powder, maple syrup, vanilla extract, and salt. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze until fully frozen, for at least 6 hours or overnight.

    • Blending chocolate popsicle ingredients in a high speed blender until creamy and smooth.
    • Filling the white silicon popsicle mold with blended chocolate mixture.
    • Sticking popsicle sticks into each popsicle mold.

    Once the popsicles are frozen and ready, we’re going to prepare the chocolate shell.

    In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds. Whisk together to combine until smooth. Microwave longer if necessary, 15 seconds at a time, until smoothly combined.

    Run the mold under the running water for 5-10 seconds to help release the popsicle from the mold. Remove the popsicles from the mold. Use a spoon to drizzle chocolate over the popsicles. Quickly sprinkle almonds and cacao nibs over the drizzle of chocolate before it sets. Freeze if necessary to set the toppings. Enjoy!

    Close up look of fudgy chocolate popsicles.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Chocolate popsicles are placed on a tray. They're topped with a drizzle of chocolate, chopped almonds, and cacao nibs.

    Chocolate Popsicles

    These homemade vegan chocolate popsicles are creamy and fudgy and coated with crunchy chocolate shells made with almonds and cacao nibs.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freeze time 6 hours
    Total Time 6 hours 15 minutes
    Course Dessert
    Servings 5 popsicles
    Calories 277 kcal

    Ingredients
     
     

    For the popsicles

    • ¾ cup coconut milk
    • ¼ cup almond butter
    • ¼ cup water
    • ¼ cup cacao powder
    • 6 Tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • Pinch salt

    For the chocolate shell

    • 2 Tablespoons dark chocolate chips
    • 1 teaspoon coconut oil
    • 1 Tablespoon almonds toasted and chopped
    • ½ Tablespoon cacao nibs

    Instructions
     

    • In a high-speed blender, blitz milk, almond butter, water, cacao powder, maple syrup, vanilla extract, and salt. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze overnight.
    • In a small microwave-safe bowl, combine chocolate chips and oil. Microwave for 30sec. Whisk together to combine. Microwave longer if necessary, 15sec at a time, until smoothly combined.
    • Run the mold under the running water for 5-10 seconds to help release the popsicle. Remove from the mold. Drizzle chocolate and sprinkle almonds and cacao nibs. Freeze if necessary to set the toppings. Enjoy!

    Video

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1popsicleCalories: 277kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 17mgPotassium: 337mgFiber: 4gSugar: 17gVitamin A: 3IUVitamin C: 0.3mgCalcium: 91mgIron: 3mg
    Keyword ice cream, popsicles
    Tried this recipe?Let us know how it was!

    Breakfast

    Matcha Pancakes

    This fluffy stack of matcha pancakes has a beautiful green hue inside and is packed with powerful antioxidants from matcha. These pancakes are made with whole wheat flour and without refined sugar, so they secretly healthify your breakfast spread without sacrificing flavor. Whether you’re a matcha lover or simply craving something unique for your next brunch, these matcha pancakes will elevate your morning routine.

    Matcha pancakes are served on a plate topped with yogurt and berries.

    Find the Best Matcha for the Pancakes

    Which matcha is the best for pancakes? To find out, let’s talk about the grades of matcha.

    The matcha green tea on the market is mainly classified into two categories: ceremonial grade matcha and culinary grade matcha.

    Ceremonial Grade Matcha

    Ceremonial grade matcha is the highest quality matcha that is made for drinking. As its name describes, matcha teas served in Japanese tea ceremonies are made with ceremonial grade matcha. Since matcha in a tea ceremony is made with just matcha and water, the taste and quality of matcha power directly affect the taste of the tea. So you can expect the most fresh, vibrant colored, rich flavored matcha.

    Even in the same grade, the quality of the matcha powder varies from brand to brand. I found even some ceremonial grade matcha has a dull color and flavor. If you ever tried matcha and didn’t like it, it may be possible that matcha powder wasn’t as high quality as the label says.

    Whisking matcha powder and hot water with a bamboo matcha whisk.

    Culinary Grade Matcha

    Culinary grade matcha is intended for cooking use. It has a yellow-green color and is not as bright green as ceremonial-grade matcha. For the tastewise, it’s more grassy and bitter.

    The biggest pro of the culinary grade matcha is the price. You can get a big bag of culinary grade matcha at the price of a small can of ceremonial-grade matcha.

    So which should I use for pancakes?

    I recommend using ceremonial grade matcha for the best result! I found that ceremonial-grade matcha makes the brightest green pancakes.

    Plus, as a matcha lover, I don’t have to keep open packages of both ceremonial grade and culinary matcha. Matcha loses its taste and quality as it is exposed to oxygen. So I rather use up one can of ceremonial grade matcha, and don’t want to open multiple bags, to enjoy the freshest matcha.

    But, if you want to keep it lower in the budget, especially when you’re cooking with it and not drinking/eating tea directly, culinary grade matcha also works!

    My favorite ceremonial grade matcha is one from Ippodo. They have a variety of teas on their website so choose depending on your taste preference. And my favorite culinary grade matcha is one from Navitas Organics.

    Matcha powder, banana, and oat milk on the table

    If you’re a matcha lover, also try Matcha Mojito Mocktail and Banana Matcha Latte!

    What You’ll Need

    For the pancakes:

    • Egg: I used a range-free egg!
    • Extra Virgin Olive Oil: Olive oil is my favorite oil to use. You won’t taste any “olive oily flavor” in these pancakes. But you can also use other neutral taste oils instead.
    • Greek Yogurt: Adds moisture to the pancakes.
    • Maple Syrup: Add wholesome sweetness.
    • Oat Milk: Oat milk or you can use any milk of your choice.
    • Whole Wheat Flour: Compared to all-purpose flour, whole wheat adds extra fiber, minerals, and vitamins.
    • Matcha: Use your favorite matcha.
    • Baking Powder: Makes pancakes fluffy.
    • Vanilla Extract and Sea Salt: for the flavor.

    For the toppings:

    You can add any toppings your heart desires and here are my favorites for inspiration.

    • Berries
    • Yogurt or whipped cream
    • Maple syrup
    Three pancakes are placed in a ceramic bowl and topped with yogurt, berries and a drizzle of maple syrup.

    How to Make Matcha Pancakes

    In a large bowl, whisk together the wet ingredients.

    Place a sieve over the bowl. Sift in the dry ingredients. Use a spatula to gently fold the dry into the wet to combine. Rest for 5 minutes.

    Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, 2-3 minutes. Flip and cook the other side until cooked through, 2-3 minutes.

    Cooking a pancake in a skillet.

    Serve pancakes on a plate and top with your favorite toppings.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Matcha pancakes are served on a plate topped with yogurt and berries.

    Matcha Pancakes

    This fluffy stack of matcha pancakes has a beautiful green hue inside and is packed with powerful antioxidants from matcha.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Resting time 5 minutes
    Total Time 25 minutes
    Course Breakfast, Brunch
    Cuisine American
    Servings 6 pancakes
    Calories 156 kcal

    Ingredients
     
     

    For the Wet

    • 1 egg
    • 2 Tablespoons olive oil
    • ¼ cup Greek yogurt
    • 2 Tablespoons maple syrup
    • ½ teaspoon vanilla extract
    • ⅓ cup oat milk

    For the Dry

    • 1 cup whole wheat flour (112g)
    • 2 teaspoons matcha ceremonial grade recommended
    • 1 Tablespoon baking powder
    • A pinch sea salt

    For the Topping

    • Berries
    • Yogurt or whipped cream
    • Maple syrup

    Instructions
     

    • In a large bowl, whisk together the wet ingredients.
    • Sift in the dry ingredients. Fold into the wet to combine. Rest for 5 minutes.
    • Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, 2-3 minutes. Flip and cook the other side until cooked through, 2-3 minutes.
    • Serve pancakes in a plate and garnish the toppings.

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed. Nutritional information doesn’t include any toppings.

    Nutrition

    Serving: 1pancakeCalories: 156kcalCarbohydrates: 21gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 28mgSodium: 281mgPotassium: 117mgFiber: 2gSugar: 5gVitamin A: 136IUCalcium: 164mgIron: 1mg
    Keyword matcha, pancakes
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    Drink

    Connecting with the Earth Smoothie

    Inspired by our beautiful planet, I created this Connecting with the Earth Smoothie. Beautiful blue smoothie is made with antioxidant-rich blueberries and Butterfly pea flower powder. When it’s mixed with matcha and coconut yogurt, it creates a delightful and refreshing smoothie that’s perfect for celebrating Earth Day.

    Connecting with the Earth Smoothie is served in a stemless wine glass.

    Food and cooking always ground me on Earth, and bring abundance and joy to my life. I hope this recipe reminds us how beautiful our planet is and let’s keep it the way it is. I’m far from perfect, but I believe tiny steps add up!

    What You’ll Need

    This makes big 1 or small 2 glasses of the smoothie.

    • Frozen Blueberries: Antioxidant-rich base for this Earth smoothie.
    • Frozen Banana: Add sweetness and creaminess. Peel and cut a banana into chunks. Then freeze them in the night before making the smoothie.
    • Medjool Date: Adds extra sweetness.
    • Hemp Seeds: Adds hidden plant protein and makes the smoothie creamy.
    • Oat Milk: Or any milk of your choice.
    • Butterfly Pea Flower Powder: Butterfly pea flower powder is a powder of beautiful blue flowers indigenous to Thailand. It’s rich in antioxidants.
    • Matcha: Use ceremonial grade matcha. High-quality matcha has a vibrant green color that reflects the beautiful forest of mother nature in this smoothie.
    • Coconut Yogurt: For the cloudy effect on the glass.
    The view from the top of Connecting with the Earth Smoothie, showing marbled color of blue and green.

    How to Make Earth Smoothie

    First, let’s prepare the bananas. Peel and chop them into chunks. I usually cut bananas into 4 pieces. then freeze them the night before for the smoothie.

    The next day, we’re going to make the Earth smoothie. In a blender, add the blueberries, banana, pitted date, hemp seeds, and oat milk. Blend until smooth and creamy. Add the butterfly pea flower powder to add color and extra nutrients. The color depends on the blueberry you use and the color of the smoothie. So adjust the color by adding more or less of the butterfly pea flower powder, starting with 1 teaspoon, and add more for the color you like.

    If you your smoothie to be sweeter, add more dates and and blend.

    Next, we’re going to prepare the matcha. In a matcha bowl, sift in the matcha powder and pour hot water. Use a bamboo whisk to whisk together until creamy and foamy.

    For the assembly, use a spoon to spread the coconut yogurt on the side of the glass. Make it messy and uneven to make it look like a cloud.

    Then pour matcha into the glass. Pour the smoothie over it and let the matcha and smoothie mix on their own. Enjoy the beautiful swirl of green, blue, and white!

    Look from the side of the smoothie. A bamboo whisk is standing behind the glass.

    Love Smoothies? Try This!

    If you’re looking for new smoothie recipes, also try Mint Chip Smoothie !

    Mint Chip Smoothie
    This thick and creamy smoothie is so minty with crunchy and chocolaty cacao nibs! If you’re a mint chocolate lover, this healthy smoothie is going to be your next obsession.
    Check out this recipe
    Mint Chip Smoothie topped with cacao nibs and mint leaves.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Connecting with the Earth Smoothie is served in a stemless wine glass.

    Connecting with the Earth Smoothie

    This Connecting with the Earth Smoothie is made with antioxidant-rich blueberries and Butterfly pea powder, making it perfect for Earth Day.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine American
    Servings 1 glass
    Calories 515 kcal

    Ingredients
     
     

    • 1 cup frozen blueberries
    • 1 frozen banana
    • 1 Medjool date more to your taste
    • 1 Tablespoon hemp seeds
    • 1 cup oat milk
    • 1-3 teaspoons butterfly pea powder
    • 1 teaspoon matcha
    • ¼ cup hot water
    • Coconut yogurt for serving

    Instructions
     

    • In a blender, add the blueberries, banana, date, hemp seeds, and oat milk. Blend until smooth. Add the butterfly pea powder, starting with 1 tsp, and add more for the color you like.
    • In a bowl, sift the matcha and pour hot water. Whisk together with a bamboo whisk.
    • Spread the coconut yogurt on the side of the glass and pour matcha. Pour the smoothie over matcha and enjoy.

    Video

    Nutrition

    Serving: 1glassCalories: 515kcalCarbohydrates: 93gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 119mgPotassium: 822mgFiber: 11gSugar: 64gVitamin A: 961IUVitamin C: 25mgCalcium: 398mgIron: 6mg
    Keyword smoothie
    Tried this recipe?Let us know how it was!

    Coffee and Tea

    Carrot Cake Latte

    Carrot Cake Latte is a creamy and smooth latte infused with carrot flavor and warm spice! Carrot cake is too good to be just a cake, so let’s make it a drink to fit into your daily coffee routine. The warm spices are mixed with carrot juice to create carrot cake flavor. You can enjoy this recipe with or without an espresso shot.

    This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

    Carrot Cake Latte served in a clear glass mug and topped with milk foam, shredded carrot, and star anise.

    If you’re a coffee lover, also try Iced Peanut Butter Banana Latte!

    What You’ll Need

    • Carrot Juice: The base of the wholesome carrot flavor.
    • Coconut Milk: This makes the drink extra creamy without dairy.
    • Medjool Dates: Dates add a caramel-like rich sweetness to the drink! Remove the seeds before use.
    • Ground Cinnamon and Ginger: Warm spices are a must in carrot cakes.
    • Salt: Like any baked goods recipe, a pinch of salt enhances the sweetness.
    • Espresso Shot: Espresso makes this drink a latte!
    The surface of the latte is showing. The foamy latte is topped with cinnamon, shredded carrot, and star anise.

    How to Make Carrot Cake Latte

    Firstly, let’s start with spiced carrot milk! Remove the seeds from the Medjool dates.

    In a high-speed blender, add carrot juice, coconut milk, dates, ground cinnamon, ground ginger, and salt. Blend everything until smooth and creamy.

    Transfer the mixture to a saucepan. Cook the milk over medium heat until warm.

    The spiced carrot milk is placed in a saucepan to warm it up.

    Pour the mixture into a mug and add the espresso shot.

    If you don’t have an espresso shot, you can just enjoy the spiced carrot milk as is.

    Top with more cinnamon and enjoy.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Carrot Cake Latte served in a clear glass mug and topped with milk foam, shredded carrot, and star anise.

    Carrot Cake Latte

    Carrot Cake Latte is a creamy and smooth latte infused with carrot flavor and warm spice that fits into your daily coffee routine.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 2 people
    Calories 315 kcal

    Ingredients
     
     

    • ½ cup carrot juice
    • 1 cup coconut milk
    • 2 Medjool dates pitted
    • ½ teaspoon ground cinnamon plus more for topping
    • ¼ teaspoon ground ginger
    • Pinch sea salt
    • 1 espresso shot

    Instructions
     

    • In a high-speed blender, place carrot juice, coconut milk, dates, cinnamon, ginger, and salt. Blend until smooth.
    • Transfer the mixture to a saucepan and cook over medium heat until warm.
    • Pour the mixture into a mug and add the espresso shot. Top with more cinnamon and enjoy.

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1servingCalories: 315kcalCarbohydrates: 27gProtein: 3gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 73mgPotassium: 594mgFiber: 2gSugar: 18gVitamin A: 11320IUVitamin C: 6mgCalcium: 55mgIron: 4mg
    Tried this recipe?Let us know how it was!

    Appetizers

    Vegan Buffalo Cauliflower

    This Vegan Buffalo Cauliflower is baked until crispy and soaked up with homemade rich Buffalo sauce. Rich olive oil based Buffalo sauce is secretly healthy without compromising the flavor. Serve with easy and herby ranch dressing for dipping.

    Vegan Buffalo Cauliflower is served in a bowl with a side of homemade homemade herby ranch dressing for dipping.

    Ingredients of Vegan Buffalo Cauliflower

    This recipe is made of 3 elements: crispy baked cauliflower wings, olive oil Buffalo sauce, and ranch dressing.

    For cauliflower wings, you’ll need:

    • Cauliflower: Use a fresh large head of cauliflower!
    • Brown rice flour and cornmeal: The base of gluten-free batter for the wings.
    • Oat milk: Or any plant milk of choice
    • Garlic powder, Smoked Paprika, Sea Salt, and Black Pepper: for the flavor

    For the buffalo sauce, you can use my Olive Oil Buffalo Sauce recipe! Classic Buffalo sauce is made with hot sauce and butter. But this recipe is made with olive oil instead of butter, to make this recipe dairy-free!

    Olive Oil Buffalo Sauce
    Drizzle your wings with homemade healthy Olive Oil Buffalo Sauce! Spicy, tangy, and rich Buffalo sauce can be made without any dairy.
    Check out this recipe
    A scoop of olive oil buffalo sauce.

    For the Ranch dressing, you’ll need:

    • Vegan Mayonnaise: It’s really easy to make ranch dressing with mayo! Use a vegan one or a regular one if you don’t mind.
    • Lemon Juice: Adds refreshing tangy flavor.
    • Miso: Miso gains complex savory umami during the fermentation process. It’s a great vegan ingredient to add richness to the cream-less ranch dressing.
    • Garlic Powder, Onion Powder, Sea Salt, and Black Pepper: Add the flavor.
    • Fresh Dill, Parsley, and Chive: Use all three for the best result, but you can use any two or one if you desire.

    How to make Vegan Buffalo Cauliflower

    Make the crispy cauliflower

    First, let’s make crispy baked cauliflower wings!

    Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut a head of cauliflower into florets.

    To make the batter for coating the florets, whisk together brown rice flour, cornmeal, garlic powder, smoked paprika, salt, and pepper in a large bowl. Stir in milk and mix well.

    Toss the cauliflower florets in the batter and coat them thoroughly. Arrange them on the prepared baking sheet. Bake at 425°F until crispy, for about 15 minutes.

    Tossing cauliflower florets in butter before baking.

    Make the Olive Oil Buffalo Sauce

    Next, we’re going to make the olive oil buffalo sauce! I have a post about how to make Olive Oil Buffalo Sauce. Or you can also use your favorite sauce from the store!

    Make the Ranch Dressing

    Then we’re going to make another sauce for dipping: homemade herby ranch dressing!

    Whisk together mayonnaise, lemon juice, miso, garlic powder, onion powder, salt, and pepper. Chop up dill, parsley, and chive and add them to the sauce. Add a few teaspoons of water for your desired consistency if necessary.

    Assembly

    Toss cauliflower florets with buffalo sauce and serve with ranch dressing!

    Close-up look of Vegan Buffalo Cauliflower wings served with ranch dressing.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Vegan Buffalo Cauliflower is served in a bowl with a side of homemade homemade herby ranch dressing for dipping.

    Vegan Buffalo Cauliflower

    This Vegan Buffalo Cauliflower is baked until crispy and soaked up with olive oil Buffalo sauce. Dip in homemade ranch dressing and enjoy.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Course Appetizer
    Cuisine American
    Servings 4 people
    Calories 404 kcal

    Ingredients
     
     

    • 1 head cauliflower cut into florets
    • ¼ cup brown rice flour
    • ¼ cup cornmeal
    • ½ cup oat milk or any plant milk of choice
    • 2 teaspoons garlic powder
    • 1 teaspoon smoked paprika
    • Pinch sea salt
    • Dash black pepper
    • 1 cup Olive Oil Buffalo Sauce

    For the Ranch Dressing

    • ¼ cup vegan mayonnaise
    • 1 tablespoon lemon juice
    • ½ teaspoon miso
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Salt and pepper to taste
    • 2 teaspoon fresh dill finely chopped
    • 2 teaspoon fresh parsley finely chopped
    • 2 teaspoon fresh chive finely chopped

    Instructions
     

    • Preheat the oven to 425°F and line a baking sheet with parchment paper.
    • In a large bowl, whisk together brown rice flour, cornmeal, garlic powder, smoked paprika, salt, and pepper. Stir in milk and toss with the cauliflower florets. Bake at 425°F until crispy, for about 15min.
    • Whisk together all the ingredients of the buffalo sauce. Set aside.
    • Whisk together mayonnaise, lemon juice, miso, garlic powder, onion powder, salt, and pepper. Stir in dill, parsley, and chive. Add a few teaspoons of water for your desired consistency if necessary. Set aside.
    • Toss cauliflower florets with buffalo sauce and serve with ranch dressing.

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1servingCalories: 404kcalCarbohydrates: 41gProtein: 7gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1004mgPotassium: 848mgFiber: 7gSugar: 13gVitamin A: 387IUVitamin C: 126mgCalcium: 116mgIron: 2mg
    Keyword cauliflower
    Tried this recipe?Let us know how it was!

    Recipes

    Olive Oil Buffalo Sauce

    Drizzle your wings with homemade healthy Olive Oil Buffalo Sauce! Spicy, tangy, and rich Buffalo sauce can be made without any dairy. This dairy-free Buffalo sauce tastes so much better than a store-bought one!

    Crispy baked cauliflower tossed with olive oil Buffalo sauce and served with homemade ranch dressing.

    What is Buffalo Sauce

    Buffalo Sauce, or Buffalo wing sauce, was invented for Buffalo wings served at the Anchor Bar in Buffalo N.Y. in 1964. Crispy deep-fried chicken wings are tossed in a spicy, salty, tangy sauce with a side of celery and blue cheese.

    Classic Buffalo Sauce is a mixture of hot sauce and melted butter, resulting in a creamy texture and rich taste. But if you’re like me and want to avoid too much butter(feels heavy on my stomach) or need to avoid dairy, dairy-free Buffalo Sauce is 100% possible without sacrificing the taste!

    Instead of melted butter, use extra virgin olive oil. Olive oil also creates a creamy sauce like it’s the classic one.

    Ingredients of Olive Oil Buffalo Sauce

    • Hot Sauce: Use your favorite hot sauce.
    • Extra Virgin Olive Oil: Use high-quality Extra Virgin Olive Oil for the best result.
    • Maple Syrup: A little sweetness to balance out the flavor.
    • Garlic and Onion Powder: Add a boost of flavor.

    How to make Buffalo Sauce

    Making this Buffalo sauce is so easy! Just add all the ingredients in a bowl and whisk together. You can alternatively add all the ingredients in a jar and shake well!

    A scoop of olive oil buffalo sauce.

    Hungry for more?

    If you’re looking for more savory recipes, also try Sweet Potato Peanut Stew with Cauliflower and Kale and Sticky Sesame Baked Cauliflower Bites!

    Sweet Potato Peanut Stew with Cauliflower and Kale
    So let's make a nourishing and comforting Sweet Potato Peanut Stew to keep you warm during chilly nights! Creamy peanut soup is loaded with hearty vegetables, vibrant green kale, and chickpeas for plant protein.
    Check out this recipe
    Sticky Sesame Baked Cauliflower Bites
    These Sticky Sesame Baked Cauliflower Bites are dressed with sweet and savory Sticky Sesame Sauce over a crispy baked shell! Breaded cauliflower florets tossed with sweet-and-savory sauce and baked to perfection are irresistible, making this recipe an amazing game-day snack or a healthy dinner! Enjoy as is or dip generously into Tahini Lemon sauce.
    Check out this recipe
    Sticky Sesame Baked Cauliflower Bites, glasses of sparkling water, and forks

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    A scoop of olive oil buffalo sauce.

    Olive Oil Buffalo Sauce

    Drizzle your wings with homemade healthy Olive Oil Buffalo Sauce! Spicy, tangy, and rich Buffalo sauce can be made without any dairy.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 1 cup
    Calories 40 kcal

    Ingredients
      

    • ½ cup hot sauce
    • ¼ cup extra virgin olive oil
    • 2 Tablespoons maple syrup
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder

    Instructions
     

    • Whisk together all the ingredients of the buffalo sauce.

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1TablespoonCalories: 40kcalCarbohydrates: 2gProtein: 0.1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 199mgPotassium: 23mgFiber: 0.1gSugar: 2gVitamin A: 12IUVitamin C: 6mgCalcium: 5mgIron: 0.1mg
    Tried this recipe?Let us know how it was!

    Drink

    Matcha Mojito Mocktail

    This Matcha Mojito Mocktail is a fizzy, refreshing non-alcoholic drink with a rich matcha kick. This virgin mojito mocktail is made with kombucha⁠ to add probiotics. This is a perfect matcha mocktail for warm weather!

    View from the top of Matcha Mojito Mocktail. The drink is served in a glass and topped with lime wedges, mint, and a flower(only for garnish).

    Ingredients of Matcha Mojito Mocktail

    • Matcha: The taste of the matcha really changes the taste of the drink! So use ceremonial grade matcha that you love the taste as is. I used the one from Ippodo.
    • Fresh Mint: Makes this drink Mojito!
    • Lime: Always a fresh squeeze of lime elevates the taste.
    • Honey ⁠or Maple Syrup: For extra sweetness.
    • Kombucha:⁠ I used Health-Ade mint limade flavor⁠.

    How to make Virgin Match Mojito

    Firstly, let’s whisk matcha!

    In a small bowl, place a sieve over it and sift in matcha powder. Matcha powder can be clumpy, so make sure to sift for creamy and smooth matcha.

    Pour hot water over the matcha and whisk vigorously with a bamboo whisk until frothy. ⁠

    In a glass, add mint leaves and lightly muddle until aromatic. Add ice cubes and squeeze lime into the glass. ⁠

    Pour kombucha and matcha. Mix and enjoy!⁠

    Matcha Mojito Mocktail is served in a glass wit lime wedges and mint leaves.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    View from the top of Matcha Mojito Mocktail. The drink is served in a glass and topped with lime wedges, mint, and a flower(only for garnish).

    Matcha Mojito Mocktail

    This Matcha Mojito Mocktail is a fizzy, refreshing non-alcoholic drink with a rich matcha kick, the perfect matcha mocktail for warm weather!
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Drinks
    Servings 1 drink
    Calories 48 kcal

    Ingredients
     
     

    • 1 teaspoon matcha powder
    • 3 Tablespoon hot water ⁠
    • 20 fresh mint leaves⁠ plus more for garnish
    • ¼ lime ⁠
    • ½ teaspoon honey ⁠or maple syrup
    • ½ cup kombucha⁠ I used Health-Ade mint limade flavor
    • Ice cubes ⁠

    Instructions
     

    • In a bowl sift in matcha powder. Pour hot water and whisk together. ⁠
    • In a glass, add mint leaves and lightly muddle until aromatic. Add ice cubes and squeeze lime. ⁠
    • Pour kombucha and matcha. Mix and enjoy!⁠

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1drinkCalories: 48kcalCarbohydrates: 9gProtein: 2gFat: 0.04gPolyunsaturated Fat: 0.02gSodium: 6mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 251IUVitamin C: 5mgCalcium: 11mgIron: 1mg
    Keyword mojito
    Tried this recipe?Let us know how it was!

    Dinner

    Miso Chili Oil Ramen Noodles

    Umami-rich miso paste is cooked in oil with aromatics to create this Miso Chili Oil Ramen Noodles. Miso becomes extra sweet and flavorful when cooked. This ramen noodle bowl is easily made with refrigerator and pantry staples and ready in under 10 minutes.

    Miso Chili Oil Ramen Noodles in a ceramic bowl and topped with sliced scallions

    If you love Asian easy meals like 5 minutes Spicy Udon Noodles and One-Pan Ginger Tofu and Broccoli Bake, this recipe will be your next favorite dish for a busy weekday night.

    Ingredients of ThisRamen Noodle Bowl

    • Miso: Use regular yellow miso paste.
    • Gochugaru: Korean chili flakes that give the recipe a vibrant red color and smoky-sweet chili pepper flavor. It’s not as spicy as regular red pepper flakes.
    • Red pepper flakes: Add a boost of heat.
    • Sesame Seeds: Adds crunch and extra boost of nutrients.
    • Ramen Noodles: Use a
    • Toasted Sesame Oil:
    • Ginger, Garlic, and Basil: Fresh aromatics.
    • Scallions: Works as one of aromatics and also for topping
    • Soy sauce: adds umami-rich saltiness.

    Looking for another recipe using Gochugaru, try Spicy Asian Spiral Cucumber Salad! This is a crowd-favorite recipe that went viral on my social media.

    Spicy Asian Spiral Cucumber Salad
    This Spicy Asian Spiral Cucumber Salad is a simple crunchy cucumber salad made with Gochugaru chili powder, soy sauce, and garlic olive oil.
    Check out this recipe
    Spicy Asian Spiral Cucumber Saladd⁠ in a bowl.

    How to make Chili Oil Ramen Noodles

    First, we’re going to start with gathering the aromatics. In a large mixing bowl, combine ginger, Gochugaru, red pepper flakes, sesame seeds, and basil. Set aside.

    Then, cook the ramen noodles according to the package instructions. Drain well.

    While the ramen noodles are cooking, let’s prepare the homemade chili oil infused with miso.

    In a skillet over medium heat, heat toasted sesame oil and garlic until aromatic. Stir in scallions and miso and cook for 3-5 minutes.

    Pour the hot oil into the bowl of Gochugaru mixture and stir to combine. Oil is hot so be careful not to burn yourself.

    Add the cooked noodles and soy sauce into the oil and toss. Taste and add salt to taste. Divide into serving bowls and top with sesame seeds and sliced scallions.

    Ramen noodles are mixed with miso, oil, and aromatics. And served in a ceramic bowl.

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Miso Chili Oil Ramen Noodles in a ceramic bowl and topped with sliced scallions

    Miso Chili Oil Ramen Noodles

    Umami-rich miso paste is cooked in oil with aromatics to create this Miso Chili Oil Ramen Noodles that are ready in 15 minutes.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Course Main Course
    Cuisine Asian
    Servings 2 bowls
    Calories 660 kcal

    Ingredients
     
     

    • 1 inch ginger grated
    • 1 Tablespoon gochugaru
    • Dash red pepper flakes
    • ½ teaspoon sesame seeds plus more for topping
    • 3 Tablespoons chopped fresh basil
    • 2 ramen noodles squares
    • ¼ cup toasted sesame oil
    • 2 garlic cloves grated
    • ½ cup scallions sliced plus more for topping
    • 1 Tablespoon miso
    • 1 teaspoon soy sauce

    Instructions
     

    • In a bowl, combine ginger, gochugaru, red pepper flakes, sesame seeds, and basil. Set aside.
    • Cook the noodles according to the package instructions. Drain well.
    • In a skillet over medium heat, heat oil and garlic until aromatic. Stir in scallions and miso and cook for 3-5 minutes.
    • Pour the hot oil into the bowl of gochugaru mixture and stir to combine. Toss cooked noodles and soy sauce with the oil mixture. Add salt to taste. Divide into serving bowls and top with sesame seeds and sliced scallions.

    Nutrition

    Serving: 1bowlCalories: 660kcalCarbohydrates: 62gProtein: 12gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 13gMonounsaturated Fat: 17gSodium: 2287mgPotassium: 362mgFiber: 5gSugar: 3gVitamin A: 1626IUVitamin C: 7mgCalcium: 78mgIron: 5mg
    Keyword ramen
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    Appetizers

    Spicy Asian Spiral Cucumber Salad

    This Spicy Asian Spiral Cucumber Salad is a simple crunchy cucumber salad made with mildly spicy Gochugaru chili powder, soy sauce, and garlic olive oil. Spiral cutting is so fun and easy, and it keeps crunchiness while holding up the yummy dressing. Serving this vegan Asian cucumber salad with rice and your meal does not get better than this!

    Spicy Asian Spiral Cucumber Salad⁠ in a bowl.

    Why You’ll Love This Recipe

    I created this recipe when I met my favorite garlic olive oil from Brightland. I wanted to use the beautifully infused garlic olive oil to make an easy and fun salad that can be an everyday staple.

    Garlic olive oil is perfect for adding garlicky-ness without actually peeling, chopping, or grating fresh garlic(and washing garlicky hands afterward). It’s not as strong and pungent as freshly grated garlic, making it suitable for adding any recipes that will be enjoyed raw or uncooked like salad.

    Spicy Asian Spiral Cucumber Salad is served with a bowl of rice. The rice is topped with spicy cucumber salad.

    I was inspired by Korean quick cucumber kimchi to create a recipe. By combining Gochugaru, Korean chili powder, with garlic olive oil, you can easily recreate the mouthwatering flavor of kimchi, but it tastes more like a nourishing salad thanks to the oil.

    If you love Asian cucumber salad, also try Sesame Spiral Cucumber Salad. It’s another accordion-cut cucumber salad with nutty umami-packed sesame dressing.

    Sesame Spiral Cucumber Salad
    This Sesame Spiral Cucumber Salad recipe turns your cucumbers into a nourishing crunchy salad. Nutty, saucy, umami-packed spiralized cucumber salad goes well with any dish.
    Check out this recipe
    Spiral cucumbers are mixed with sesame seed sauce in ceramic bowl.

    Ingredients of Spicy Asian Spiral Cucumber Salad

    • Persian Cucumbers: This recipe works for any type of cucumbers, but I love using Persian cucumbers or Japanese cucumbers in this recipe. Persian Cucumbers are mini-sized cucumbers. They’re more tender than regular English cucumbers and also have thin skin, making them perfect for crunchy yet tender cucumber salad that holds on to the sauce well.
    • Gochugaru: So what is Gochugaru? Gochugaru is Korean chili flakes that gives kimchi its unique spicy flavor and vibrant red color. This recipe calls for ½ Tablespoon of Gochugaru. Not a spicy lover? Do not be afraid! Compared to cayenne or crushed red pepper flakes, Gochugaru has a much milder spiciness and even a fruity sweet aroma. So it adds tons of flavor without adding much of the heat.
    • GF Tamari or Soy Sauce: Adds umami-rich saltiness. Use gluten-free tamari for making this recipe gluten-free tamari.
    • Garlic Olive Oil: Use high-quality garlic olive oil.
    • Rice Vinegar, Maple Syrup: Adding flavors.
    • Sea Salt: Tenderize the cucumbers.
    Marinated spiral cucumbers with spicy Gochugaru sauce sit in a ceramic bowl.

    How to Make Spicy Asian Spiral Cucumber Salad

    The first, and the most crucial step for this recipe is cutting cucumbers into spirals.

    I have step-by-step instructions with images in this post. Here is a brief summary of how to cut cucumbers into spirals.

    First, trim off both ends of the cucumbers. Place a cucumber between chopsticks. Thinly slice the cucumber crosswise without totally slicing it off, all the slices are attached on one side. Chopsticks prevent completely cutting off the slices from each other. Flip and thinly slice on the other side diagonally. Again, using chopsticks helps prevent fully cutting off any pieces.

    • A knife sink into a cucumber that is set between chopsticks preventing slicing off cucumber entirely.
    • Slicing a cucumber diagonally. The cucumber is placed between chopsticks to prevent slicing it off.
    • The front and back of spiral cucumbers. One side is sliced crosswise and the other is sliced diagonally.

    You can make this salad with whole spiral cucumbers and serve them that way for an eye-pleasing accordion look. Alternatively, you can be more practical and cut the spiral cucumbers into bite-size lengths, about 1 inch each.

    Once you cut all your cucumbers, let’s massase them to tenderize. In a large bowl, toss cucumbers and a pinch of salt. Use your hands to gently massage the cucumbers to distribute the salt into crevices of the cucumbers. It’s just a pinch, but the salt is so powerful. Set aside for 15 minutes.

    After 15 minutes, cucumbers should be starting to sweat. Gently squeeze cucumbers to drop off excess water. Then transfer them into a clean bowl.

    Toss squeezed cucumbers with the gochugaru, soy sauce, olive oil, rice vinegar, maple syrup, and a pinch of salt. Refrigerate for 15 minutes. Serve and enjoy!

    I love serving cucumber salad over rice!

    Spicy Asian Spiral Cucumber Salad is served on a bowl of rice.

    Frequently Asked Questions

    How long does it last? How to store?


    Cucumbers release moisture as time goes on. The excess moisture dilutes the dressing and makes the salad less enjoyable. So this recipe is the best when enjoyed within a day or two. But if you decide to make multiple batches to meal prep or have some leftovers, keep them in an air-tight container and store them in the refrigerator. Enjoy within 2-3 days.  

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Spicy Asian Spiral Cucumber Saladd⁠ in a bowl.

    Spicy Asian Spiral Cucumber Salad

    This Spicy Asian Spiral Cucumber Salad is a simple crunchy cucumber salad made with Gochugaru chili powder, soy sauce, and garlic olive oil.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Marination time 30 minutes
    Total Time 40 minutes
    Course Salad
    Cuisine Asian
    Servings 2 people
    Calories 99 kcal

    Ingredients
     
     

    • 3 Persian cucumbers
    • ½ Tablespoon gochugaru
    • 2 teaspoons gf tamari or soy sauce
    • 1 Tablespoon garlic olive oil
    • 1 Tablespoon rice vinegar
    • ½ Tablespoon maple syrup
    • Pinch Sea salt

    Instructions
     

    • Trim off both ends of the cucumbers. Place a cucumber between chopsticks. Thinly slice crosswise without totally slicing off. Chopsticks help prevent fully cutting off. Flip and Thinly slice on the other side diagonally. Again, using chopsticks helps prevent fully cutting off any pieces.
    • In a bowl, toss cucumber and a pinch of salt. Gently massage the cucumbers. Set aside for 15 minutes to tenderize. Gently squeeze cucumbers to drop off excess water.
    • In a clean bowl, toss squeezed cucumber, gochugaru, soy sauce, garlic olive oil, rice vinegar, maple syrup, and a pinch of salt. Refrigerate for 15 minutes. Serve and enjoy!

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1servingCalories: 99kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 390mgPotassium: 187mgFiber: 1gSugar: 5gVitamin A: 681IUVitamin C: 2mgCalcium: 27mgIron: 1mg
    Keyword cucumbers
    Tried this recipe?Let us know how it was!

    Dinner

    5 minutes Spicy Udon Noodles

    These Spicy Udon Noodles are a quick and easy udon noodle recipe using chili crunch. Frozen udon noodles have an irresistibly toothsome texture. When the noodles are mixed with spicy chili crunch and soy sauce, they make an umami-packed spicy noodle bowl perfect for a busy weekday dinner. With a few freezer and pantry staples, you can whip up this easy vegan udon noodle recipe in under 5 minutes.

    5-minutes Spicy Udon Noodles are served in a pink ceramic bowl. Udon noodles are mixed with chickpeas and seasonings, topped with cilantro and scallions.

    Having easy weekday night dinners like One-Pan Ginger Tofu and Broccoli Bake recipe in your pocket is very important to survive a busy work day while nourishing myself with healthy meals.

    Ingredients of Spicy Udon Noodles

    Most of the ingredients are pantry freezer staples.

    • Frozen Udon Noodles: Most of the frozen udon noodles are precooked and frozen when it’s most fresh and delicious, and all you need to do is cook them for a few minutes to bring them to life and al dente. They’re great frozen items to keep in your freezer to add to countless easy and quick meals. You can find them in the frozen section at the Asian grocery store.
    • Chickpea: Canned chickpeas are your best friend.
    • Chili Crunch: Big flavor in a jar. It adds spiciness and a nice crunch from onion and garlic. The most famous product I believe is Chili Crunch from Momofuku. Trader Joe’s has one called Chili Onion Crunch. Other brands make their own, so your grocery store should have some variation of it.
    • Soy Sauce: Adds umami.
    • White Sesame Seeds, Scallions, and Fresh Cilantro: for garnish.
    Udon Noodles mixed with chickpeas, chili crunch, and soy sauce. Topped with cilantro and scallions. Served in a pink ceramic bowl.

    How to Make 5 minutes Noodles

    Here is how to make spicy udon noodles under 5 minutes using chili crunch.

    First, open a can of chickpeas and rinse under the running water.

    Next, cook frozen udon noodles. We’re also going to cook chickpeas with udon noodles to warm them up. You have two options: microwave and boiling.

    Microwave Method

    Usually, a block of frozen udon noodles is individually wrapped in plastic wrap. Remove the wrapping from the frozen udon noodles. In a heat-proof bowl, add the frozen udon and chickpeas. Cover and microwave until tender, about 3 minutes. Drain water or transfer just the noodles and chickpeas to another bowl.

    Boiling method

    Cook the frozen noodles according to the package instructions. Usually, it needs to be cooked for 1 minute in a large pot full of boiling water to defrost. Add chickpeas together to warm up.

    Assembly

    Add scallions, chili crunch, and soy sauce and mix well. Top with sesame seeds and cilantro and enjoy!

    Serving Suggestions

    This recipe is so simple and forgiving. Customize with what you have in your kitchen to fuel your soul and body. If you’re not vegan, there are a lot of options for protein other than beans.

    For the protein, instead of chickpeas, use:

    • Canned tuna
    • Boiled eggs
    • Other canned beans like white beans and black beans

    you can also chage the noodles like:

    • Soba noodles
    • Ramen noodles

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    5-minutes Spicy Udon Noodles are served in a pink ceramic bowl. Udon noodles are mixed with chickpeas and seasonings, topped with cilantro and scallions.

    5 minutes Spicy Udon Noodles

    5 minutes Spicy Udon Noodles are a quick and easy udon noodles recipe using chili crunch and a few freezer and pantry staples.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Dinner
    Cuisine Asian
    Servings 1
    Calories 515 kcal

    Ingredients
     
     

    • 1 frozen udon noodles
    • ½ cup canned chickpea drained and rinsed
    • ¼ cup Scallions sliced
    • 1 Tablespoon chili crunch
    • 2 teaspoon soy sauce
    • White sesame seeds for garnish
    • Fresh cilantro for gurnish

    Instructions
     

    • Microwave method: Remove the wrapping from the frozen udon noodles. In a heat-proof bowl, add the frozen udon and chickpeas. Microwave until tender, about 3 minutes. Drain water or transfer just the noodles and chickpeas to the bowl.
    • Boiling method: Cook the frozen noodles according to the package instructions. Add chickpeas together to warm them up.
    • Assembly: Add scallions, chili crunch, and soy sauce and mix well. Top with sesame seeds and cilantro and enjoy!

    Notes

    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1bowlCalories: 515kcalCarbohydrates: 72gProtein: 19gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1950mgPotassium: 236mgFiber: 9gSugar: 9gVitamin A: 532IUVitamin C: 6mgCalcium: 57mgIron: 2mg
    Keyword udon noodles
    Tried this recipe?Let us know how it was!