Easy Shrimp Stir Fry with Vegetables


Easy Shrimp Stir Fry with Vegetables

Shrimp Stir Fry with Vegetables is an easy weeknight dinner that takes 20 minutes to throw together with only a few ingredients! You can use any veggies you want, fresh or frozen, for this deliciously simple, healthy, and low calorie shrimp stir fry recipe, and you can make it spicy or mild depending on preference. Plus it’s gluten-free and dairy-free as well!

Shrimp is one of my favorite proteins to cook. Why? Because it’s super healthy, and takes about 3 minutes (literally – three minutes) to cook through. I always keep some in my freezer for fast, healthy, and easy weeknight dinners.

And this shrimp stir fry packs a nutritious, healthy punch with the addition of LOTS of vegetables. Four whole cups of veggies! And the best part? You can use any veggies you want – fresh or frozen – for this recipe (I used asparagus, bell pepper, and shredded carrots).

The stir fry sauce is super simple. I tried to steer away from lots of pre-made condiments for those with a more minimal kitchen – you only need a few ingredients you probably already have to whip up the easy, simple sauce (though you can use any stir fry sauce you like for this recipe as well).

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Strawberry Chia Seed Pudding


Strawberry Chia Seed Pudding

This Chia Seed Pudding recipe features fresh (or frozen) strawberries but you can use any kind of fruit you want for this healthy, refined sugar free and make-ahead breakfast, snack, or even dessert! Chia seeds gel up to make a pudding-like consistency that’s similar to tapioca. And since chia seeds are so healthy, this is a guilt-free dessert recipe that’s vegan, dairy free, whole30, and paleo optional!

When combined with liquid, chia seeds gel up and turn to the texture of pudding, similar to tapioca. This recipe is sweetened only by strawberries and a little bit of maple syrup and vanilla extract, and tastes like a delicious mixture of strawberry ice cream and tapioca pudding. While it takes at least 4 hours to set, the hands-on time is only 5 minutes, and it’s so easy to make this in advance since it lasts for up to 5 days in the fridge.

Health benefits of chia seeds

Chia seeds are one of those amazing superfoods with multiple health benefits.

They are high in Omega-3s, fiber (mostly heart-healthy soluble fiber, which results in the gel-like consistency), calcium, plant-based protein, magnesium, and other nutrients and minerals.

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Crispy Baked Potato Wedges


Crispy Baked Potato Wedges

This recipe for Oven-Baked Potato Wedges comes out super crispy with a shortcut soaking technique, which draws the starch out of the potato for extra golden-brown crispy deliciousness! You can use any seasoning mix you want for a super versatile side dish for burgers, chicken, or just on their own dipped in ketchup or BBQ sauce.

I love a good potato wedge, but they have to be done right. Too often, potato wedges are served undercooked and firm on the inside (too… “potatoey”), soggy on the outside, and underseasoned. No more, I say! Down with bad potato wedges!

THESE potato wedges are oven-baked so they are crispy on the outside and pillowy soft on the inside. Not only are they delicious and addicting with ample seasoning, but they are so inexpensive to make with only THREE ingredients, and so hearty and filling! One of the reasons I love using potatoes – they’re such a budget-friendly ingredient.

And peeling? No peeling here. Just give the potatoes a good scrub and they’re good to go (making them even healthier and easier to make).

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Coconut Chicken Curry


Coconut Chicken Curry

This easy recipe for Coconut Chicken Curry takes only 25 minutes to make and features thinly sliced chicken breast meat, carrots, and broccoli stems (yes, the stems!) that cook directly in a creamy (but dairy free) and flavorful coconut milk sauce. You can use other veggies if you like – this is a versatile, healthy curry recipe that’s packed full of flavor and is so easy to make in one skillet!

It all started one day during a major snowstorm…

Seriously though. I made this recipe completely by accident during the crazy winter storm in Texas in February that left millions of people without electricity or means to get groceries. With super limited food in my fridge and pantry, I played around with what I had and this coconut chicken curry was born!

I don’t think I ever would have used a broccoli stalk like this otherwise, but y’all… they are DELICIOUS. They have a mild and sweet taste – not bitter like the florets. They’re crunchy and the perfect addition to this curry recipe. They kind of remind me of water chestnuts.

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Slow Cooker Buffalo Wings


Slow Cooker Buffalo Wings

Once you’ve made Buffalo Wings in your Slow Cooker, you’re going to have a hard time making them any other way! Crockpot chicken wings come out perfectly tender and practically fall off the bone. After they’re done cooking, toss with buffalo sauce and broil to crispy skin perfection! You can use teriyaki sauce, bbq sauce, or other sauces using this method as well for this healthier recipe.

I’m a sucker for good wings. But they often come at a cost. Most restaurant versions are battered and deep fried, then smothered in a really buttery buffalo sauce. Delicious, but not the healthiest! Plus, it’s often hard to get all the meat off of the bones depending on how they are cooked, leaving those precious morsels to go to waste.

These crockpot wings are the perfect healthier solution. Here’s why:

  • Cooking wings in the slow cooker with olive oil and spices makes them much healthier than battering and deep frying.
  • The buffalo sauce uses less butter than traditional buffalo sauces (with ketchup added to make it thick and add flavor and a touch of sweetness).

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Slow Cooker Chicken Breasts


Slow Cooker Chicken Breasts

This Slow Cooker Chicken Breasts recipe is a great way to cook simple, basic chicken breasts that are tender and juicy, flavorful, and SO easy and hands off to make! They’re perfect on their own, or to use in chicken salad, soups and stews, sandwiches, and more. These crockpot chicken breasts are flavored with lemon and oregano and can be sliced, chopped, or shredded for all kinds of uses.

These chicken breasts are great on their own for dinner, but I like using these in a more utilitarian way throughout the week.

Having cooked chicken around is one of the best ways to meal prep. You can slice cooked chicken to add to salads, shred it for chicken salad sandwiches or to add to soup, or throw it in some pasta.

Cooking chicken breasts in your slow cooker is so easy, and you don’t even need to touch the raw chicken with your hands! Just use tongs to transfer it in along with some herbs, lemon, and broth, then set it and forget it.

Here’s everything you need to know about cooking these versatile chicken breasts in a crockpot, how to store them, and what to use the cooked chicken for.

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Norwegian Heart Waffles (Vafler)


Norwegian Heart Waffles (Vafler)

This Norwegian Waffles recipe, or Vafler, are heart-shaped and decadent, flavored with cardamom. They’re perfect for breakfast on Valentine’s day or Christmas morning, and they freeze well for making them in a large batch. I love serving them with Norwegian gjetost (brunost) cheese and lingonberry or raspberry jam for a delicious Scandinavian breakfast!

These are a tradition for my family on Christmas morning for as long as I can remember. I usually only make them once a year for a special treat, and this year I was able to snap a few photos so I can finally share this family recipe with you – just in time for Valentine’s day (perfect, since they’re heart-shaped!).

Norwegian Waffles are rich, dense, fragrant, and absolutely delicious. If you’ve never had them, they’re not similar in any way to Belgian waffles. While Belgian waffles are light and fluffy, these waffles are quite dense and rich. They’re flavored with vanilla and cardamom, a floral and aromatic spice common in Scandinavian baking.

This recipe makes a large batch of waffles, and since they freeze beautifully, you’ll likely be able to enjoy them for at least a couple weeks after making them.

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Maple Cinnamon Pudding (and a personal update)


Maple Cinnamon Pudding (and a personal update)

This Maple Cinnamon Pudding takes 10 minutes to make and tastes just like a snickerdoodle cookie in pudding form! It’s refined sugar free, sweetened only with maple syrup, and is a perfect gluten-free make ahead dessert. It comes out luxuriously thick and creamy every time and is so easy to make from scratch!

I originally shared this recipe in June, 2015 on my blog with a big announcement: that we were moving from Salem, MA to Austin, TX. And so it only seemed appropriate to revamp this post with new photos, improved instructions, and a similar announcement…

We’re moving back to New England! More specifically, to Rhode Island. In March! We’ve been busy packing, our house is being listed this week, and things have been generally a bit crazy over here. But we are over the moon excited to bring our little family up to the land of seasons and stuff our faces with as much seafood as possible.

And what better way to celebrate a New England homecoming than with a recipe heavy on pure maple syrup?

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Cranberry, Goat Cheese, and Pecan Salad


Cranberry, Goat Cheese, and Pecan Salad

This Cranberry and Goat Cheese mixed green salad features candied pecans for a sweet crunch, tangy crumbled chèvre (soft goat cheese), sweet and tart dried cranberries, and a creamy maple balsamic dressing. This is the perfect green salad to serve as a side for any occasion!

Everyone should have a “go-to” green salad recipe. This is mine. I’ve made it on countless occasions – ranging from quick weeknight meals to Christmas dinner.

The flavors all pair so well together with a perfect balance of sweet, tart, and, tangy. And the textures as well, with the crunch of the pecans and the creaminess of the goat cheese that coats every bite.

I usually make this recipe with my creamy maple balsamic dressing. But you can use store-bought dressing to make this salad recipe extra fast and easy.

Ingredients and Substitutions

  • Mixed Baby Greens – I used spring mix. You can use mesclun greens, baby arugula or baby spinach, or chopped up lettuce if you like.
  • Red onion – very thinly sliced so it’s not overpowering
  • Dried cranberries – you can use another dried fruit, such as raisins or currants, or even a fresh sweet and tart fruit like chopped apples if you prefer.

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Mini Meatloaves


Mini Meatloaves

This Mini Meatloaf recipe is such an easy way to make melt-in-your-mouth tender, SUPER juicy meatloaves in a fraction of the time! Using oats instead of breadcrumbs makes them healthier and gluten-free. The best part: these individually sized meatloaves are freezable so you can enjoy one, two, or eight at a time!

Where did meatloaf get such a bad reputation? It’s AMAZING! It’s like a big fluffy meatball or burger without the bun. Comfort food at its finest. What’s not to like? On its own, with ketchup, in a sandwich, with gravy… there are so many possibilities for such a simple supper.

And when the meatloaf is made mini, it’s extra amazing. Why?

  • Not only do mini meatloaves taste amazing, they are also so adorable!
  • They are extremely quick and easy to assemble- with only about 10 minutes of prep time.
  • They can be made in bulk and frozen individually for really easy meals for one or two.
  • Because they are small, they take half the cooking time of traditional meatloaf (only 25 minutes!)
  • Meatloaf is already an inexpensive meal to make, and by making the mini loaves, it’s a little easier to make it go a bit further (and prevent you from going in for too many helpings).

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Moroccan Lamb Meatballs


Moroccan Lamb Meatballs

These Moroccan Meatballs feature ground lamb (or beef, if you prefer) seasoned with Ras el Hanout, a fragrant and warming Moroccan spice mixture. The meatballs are simmered in a sweet, savory, and fragrant thick tomato sauce with plump raisins. Enjoy the meatballs over cooked rice, couscous, or quinoa for an easy, warm, and cozy meal!

This is one of those recipes that may make you sigh audibly when you take that first bite. I know I did. It’s hard to believe something so delicious and flavorful is also so easy to make!

These Moroccan meatballs have such a wonderful balance of flavors – warm, slightly spicy, and super fragrant, with the sweetness of the tomatoes and raisins and bright fresh lime juice and herbs stirred in at the end. And the texture of the meatballs is perfect– browned and crispy on the outside, and moist and fluffy on the inside.

This recipe was inspired by Evi Aki’s North African Meatballs in her cookbook, Flavors of Africa (the food blogger at Ev’s Eats).

Ingredients and Substitutions

  • Ground Lamb – ground beef can also be used, or a combo.

...GET THE RECIPE for Moroccan Lamb Meatballs!

Ras el Hanout (Moroccan Spice Blend)


Ras el Hanout (Moroccan Spice Blend)

Ras el Hanout is an aromatic, warming, and fragrant Moroccan spice mix that’s perfect to use for chicken, roasted vegetables, soups and stews, and other Moroccan-inspired recipes! It can be hard to find at stores pre-mixed, so here’s how to make a batch using seven common spices.

Ras el Hanout is a Moroccan spice blend that, in my opinion, it should be in everyone’s kitchens. It’s so versatile, and great both for plant-based recipes and meats like chicken or lamb. It’s so fragrant, and packed with warming spices such as cinnamon, cumin, allspice, and ginger.

There are many different recipes out there for Ras el Hanout. This recipe uses seven common spices with the perfect balance of warming, aromatic, and slightly spicy flavors. In this post, I’ll explain how to mix a batch up yourself to keep in your pantry, what recipes you can use it in, where to buy it, and a little history behind what Ras el Hanout is!

What is Ras el Hanout?

Ras el Hanout is commonly known as a Moroccan spice blend, but it can be found all over northern Africa in varying forms.

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Spicy Quinoa and Black Beans


Spicy Quinoa and Black Beans

One Pot Quinoa and Black Beans has been a favorite easy and healthy weeknight recipe for me for years. It’s packed with nutrient-dense ingredients and tons of flavor from sweet corn, bell peppers, onions, and spices. It’s a perfect weeknight vegan/vegetarian, gluten-free, plant-based recipe that’s hearty, filling, and the whole family will love it!

This is “one of those recipes.” I’ve been making it for years- for myself, for friends, for potlucks, for meal prep… I come back to this recipe again and again because it’s a) easy; b) delicious, and c) so nutritious and healthy!

Spicy quinoa and black beans is the ultimate healthy yet satisfying (and scrumptious!) dish. And it’s a really easy, one-pot meal! It’s vegan but will appeal to meat-eaters in its heartiness, and it’s packed with nutrient-rich quinoa, vegetables, beans, and tons of flavor.

This recipe is great on its own, but it’s also delicious rolled into a burrito or topped with fixings such as avocado and sour cream.

Ingredients and Substitutions

  • Quinoa – I like using white quinoa because it has a lighter, fluffier texture and cooks faster.

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Orzo Pilaf with Lemon and Dill


Orzo Pilaf with Lemon and Dill

This easy Orzo Pilaf recipe is full of buttery flavor with lemon, dill, and green onion. An optional but delicious step: the orzo is toasted in brown butter before it’s cooked for a boost of delicious flavor. This simple Greek-inspired side dish will be your go-to to serve with chicken, fish, and more!

Look closely at the photo of orzo pilaf above. Do you see how there are some pieces of orzo that are darker in color than others? That, my friends, is the beauty of this dish. The toasted orzo not only makes this pilaf pretty to look at, but also boosts the flavor.

And browning the butter before toasting the orzo in it results in a delicious earthy, toasty flavor that adds a lot of depth to this otherwise simple side dish. (Intimidated by brown butter? Don’t worry- if you want to skip browning the butter, that’s fine too!)

Best of all- you only need a handful of ingredients, one pot, and 20 minutes total to make this easy orzo pilaf. You’re going to love how versatile and yummy it is!

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Seafood Linguine Fra Diavolo


Seafood Linguine Fra Diavolo

Seafood Linguine fra Diavolo is an easy Italian pasta recipe that features perfectly cooked linguine pasta in a spicy red sauce! With only 4 ingredients and 20 minutes, you’ll love this easy weeknight pasta recipe. Use shrimp, calamari, scallops, mussels, or any mixed frozen or fresh seafood you want!

Seafood lovers, rejoice. You’re going to love this easy Italian pasta recipe for Seafood Linguine fra Diavolo!

Fra Diavolo is Italian for “Brother Devil,” and is the name for a spicy red sauce served with pasta, seafood, or both. This recipe is so simple, so delicious, and uses only four ingredients and takes 20 minutes to make, start to finish. No joke. Perfect for a busy weeknight, but special and tasty enough to serve at a dinner party.

It’s easy to control the amount of spice in this recipe based on personal preference. All you need is seafood (I used a bag of frozen mixed seafood… more on the specifics later), marinara sauce, linguine, and crushed red pepper to make this (along with some salt and olive oil).

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Baked Brie en Croûte with Cranberry Sauce


Baked Brie en Croûte with Cranberry Sauce

This easy Baked Brie en Croûte (baked brie in puff pastry) with cranberry sauce (or your favorite jam) is such an elegant, decadent, fuss-free appetizer! You only need four ingredients and 10 minutes of prep for this easy appetizer that’s perfect for the holidays or any time of year. Plus, this recipe uses a small, 8 oz. round of brie and only one sheet of puff pastry so it’s great for a small group OR you can easily make two different kinds!

Here it is, two weeks after Thanksgiving, and I still have leftover homemade cranberry sauce. Luckily, it stays good for weeks after making it due to the high sugar content. So that makes it the PERFECT thing to use in this easy Brie en Croûte recipe!

Brie en Croûte may sound fancy schmancy but it’s actually a breeze to make. And it tastes absolutely amazing. In this post, I’ll show you step by step how to wrap brie in a sheet of puff pastry AND how to decorate it with fancy leaves and berries on top if you’re so inclined (really easy, but totally optional).

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Cauliflower Gratin


Cauliflower Gratin

Cauliflower Gratin is a delicious vegetarian recipe that turns this humble vegetable into pure decadence, smothered in a gruyere and parmesan cheese sauce and topped with buttery breadcrumbs! It has all the taste of baked mac and cheese without the pasta, and it’s great for a side dish or a meal on its own.

Whether you’re looking for a veggie-packed alternative to baked mac and cheese or a decadent side dish for a holiday dinner, this cauliflower gratin is the perfect thing.

While there are a few more steps and dishes used in this recipe than I usually post about, each step is so simple and easy that it’s hard to mess this up. I mean, it’s hard to mess ANYTHING smothered in a cheese sauce up!

Plus, you only need a few ingredients and you can assemble it ahead of time and pop it in the oven when you’re ready.

Ingredients and Substitutions

  • Cauliflower – I cut florets from a large head of cauliflower. You can buy pre-cut florets or use frozen if you prefer.

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Pasta Puttanesca


Pasta Puttanesca

Pasta Puttanesca, or Spaghetti alla Puttanesca, is an aromatic and flavor-packed Italian recipe with a sauce filled with flavorful ingredients like olives, capers, lots of garlic, and anchovies. Never cooked with anchovies before? Don’t fret – this recipe is beyond easy and takes only 10 minutes of prep. The anchovies add an intense savory, umami-packed flavor that makes this traditional puttanesca sauce authentic and delicious.

Did I eat two and a half servings of this in one sitting? Yes. Did my kids eat theirs all up? You bet. Did I immediately add all the ingredients to my grocery list after eating this? 100%.

This pasta puttanesca is one of my FAVORITE Italian recipes of all time, and this version tastes so authentic and traditional. A few tips and tricks boost the flavor and make the sauce thick and luxurious, clinging to every bite.

It’s traditionally made with spaghetti, but you can use any kind of pasta you like.

And even if you think you don’t like olives, capers, or anchovies – you should give this recipe a try.

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Smoked Chicken Tortilla Soup


Smoked Chicken Tortilla Soup

This Smoked Chicken Tortilla Soup is a delicious way to use up leftover smoked chicken or turkey! It’s packed with healthy ingredients like black beans, tomatoes, corn, and peppers, this tortilla soup packs a smoky punch from smoked chicken and smoked paprika, thickened with a masa slurry that adds a toasty corn flavor to the whole thing. Top with crispy tortilla strips, avocado, cilantro, and other fixings for the ultimate comfort in a bowl!

Do you have leftover smoked turkey from Thanksgiving? Here’s what to do with it! Make this delicious tortilla soup that’s easy to make in one pot, with 20 minutes of prep, and is freezable.

I like to make a batch and freeze half of it – come those cold January winter nights, it’s a welcome item to run into in your freezer for a quick and easy, warm and cozy dinner.

This batch was made with a leftover half smoked chicken from my favorite BBQ food truck, Crimson Creek BBQ, in Austin. I got a little extra and even made smoked chicken stock from the carcass (and some leftover rib bones) for the base of the soup.

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Boston Brown Bread


Boston Brown Bread

Boston Brown Bread, AKA New England Brown Bread, is traditionally cooked in a can and comes out round, but this recipe uses a regular loaf pan. It’s packed with hearty, nutritious ingredients, with 100% whole grains and no refined sugar. It steams as it bakes, resulting in a super moist, soft bread. It’s great slathered with butter for a healthy breakfast or snack, and for a true New England experience you can serve it with baked beans for dinner on a cold winter’s night.

Boston Brown Bread is probably the easiest (and cheapest!) bread you’ll ever make. It’s a no-knead, yeast-free quick bread, everything is mixed up in one bowl for easy clean-up, and it’s healthy and nutritious.

It’s also egg-free, and easy to adapt to be vegan if you use a plant-based milk.

Most New England brown bread recipes require setting the bread in a baking dish of water to steam it, and baking it or steaming on the stovetop. This version is a bit easier and instead covers the loaf pan tightly with foil to trap the steam inside, so you don’t need to worry about giving it a steam bath.

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Breakfast Casserole with Sausage


Breakfast Casserole with Sausage

This easy Make-Ahead Breakfast Casserole with Sausage and Fresh Potatoes can be assembled in the evening and baked in the morning. Or, you can even cook it in your slow cooker overnight. It feeds a crowd and is perfect for Thanksgiving or Christmas morning, or any time of year for breakfast, lunch, or dinner!

Similar to a crustless quiche or frittata, this breakfast casserole has all your favorite ingredients mixed into one easy recipe and baked to savory perfection. It’s perfect for a crowd, especially since it’s gluten-free and grain-free and pretty low-carb, even with potatoes.

Sausage is the base, and the sausage flavor permeates throughout the casserole because the cooking grease is repurposed to sauté the veggies and potatoes. (Though you can certainly make this vegetarian by using a vegetarian sausage substitute or mushrooms).

The bell peppers and onions add great flavor without being overpowering, which I was worried about because I find bell peppers often overpower.

And the potatoes! Most breakfast casserole recipes use frozen hash browns in the mix. I wanted to use fresh potatoes in order to make it healthier (no preservatives) and more budget-friendly.

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Pumpkin Pudding from Scratch


Pumpkin Pudding from Scratch

Pumpkin Pudding is made from scratch on the stovetop in only a few minutes! Similar to custard, it tastes like pumpkin pie but lighter, cooler, and creamier, making it the ideal dessert for after a heavy meal (like Thanksgiving). Best of all- you can make it ahead of time for a fuss-free dessert recipe everyone will love! I like layering it with crumbled gingersnaps and topping with whipped cream.

Is it blasphemous for me to suggest skipping pumpkin pie for Thanksgiving in favor of this pudding? Maybe. But honestly, I almost never have room for heavy pie after stuffing my face with turkey, stuffing, mashed potatoes, and gravy.

This pumpkin pudding has all the taste of pumpkin pie but the cool, creamy, light texture is so good after a big meal. And it’s a delicious sweet treat any time- not just on Thanksgiving!

You only need 15 minutes to whip up a batch of this pumpkin pudding, and then just refrigerate it (for at least two hours) until you’re ready to eat.

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Butternut Squash Alfredo with Brown Butter and Rosemary


Butternut Squash Alfredo with Brown Butter and Rosemary

This Butternut Squash Fettuccini Alfredo with Brown Butter and Rosemary is the ultimate fall recipe. A rich, aromatic, thick, creamy sauce (with 65% fewer calories than traditional Alfredo!) smothers every piece of pasta. It’s a great way to “hide” veggies! And best of all- you can freeze the sauce for later.

Ever have one of those meals that you just can’t get out of your head? Like a movie with such a great ending that you keep thinking about it for the rest of the day? This Butternut Squash Fettuccini Alfredo with Brown Butter and Rosemary is that meal. 

Butternut squash, brown butter, and fresh rosemary. Three of my greatest (food) loves of all time combine to form the creamiest, most aromatic, and potentially most delicious pasta sauce you will ever have.

The Butternut Alfredo sauce is so easy to make. It uses only one pot. It’s ready in under 30 minutes. AND it’s make-ahead friendly: make the sauce and freeze or refrigerate until you want to use it.

Ingredients and Substitutions

  • Fettuccini – or any other pasta shape or type you prefer (gluten-free, whole wheat, chickpea, etc.

...GET THE RECIPE for Butternut Squash Alfredo with Brown Butter and Rosemary!

Chicken and Wild Rice Soup


Chicken and Wild Rice Soup

This healthy chicken and wild rice soup has no cream or milk, and only a handful of ingredients made in one pot! It’s easy to make, freezer friendly, and great for meal prep. At only 212 calories per serving it’s a low-calorie, comforting soup to make for cold days.

Is there ever a bad occasion for chicken soup? It’s great when you’re sick, when you’re healthy, when you’re cold, when you’re a kid, and when you’re an adult. I don’t think there is another meal as soul-satisfying, easy to make, and simple as chicken soup.

This version of chicken soup with wild rice is simple and tasty. It has all the classic tastes of traditional chicken soup with a bit of an earthy, nutty flavor and deliciously chewy texture from the addition of wild rice.

Most chicken wild rice soups have a thick, creamy base, but this version has no cream. It’s healthier and lighter than other recipes, and easily adaptable to be 100% dairy free.

Ingredients and Substitutions

  • Butter – use olive oil or ghee for a dairy-free option.

...GET THE RECIPE for Chicken and Wild Rice Soup!




Sugar-Free Keto Oatmeal Cookies Recipe


Keto oatmeal cookies recipe - stack next to a glass of almond milkThese low carb, sugar-free keto oatmeal cookies are SOFT and CHEWY, just like the real thing! You'd never guess there's just 1g net carb in each of these almond flour oatmeal cookies. Get The Recipe > Sugar-Free Keto Oatmeal Cookies Recipe

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How To Make Shirataki Rice: Miracle Rice Recipe


White bowl with shirataki rice and chopsticksThe BEST way to cook shirataki rice (or miracle rice)! This shirataki rice recipe utilizes a special method for the best texture. Get The Recipe > How To Make Shirataki Rice: Miracle Rice Recipe

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Keto Empanadas Recipe


Ground beef empanada with sour creamKeto empanadas feature a delectably chewy, crispy keto empanada dough, plus savory beef and veggie filling. These low carb empanadas have 2.7g net carbs each! Get The Recipe > Keto Empanadas Recipe

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Are Bananas Keto? Carbs In Banana


Peeled bananaAre bananas keto, or are carbs in banana too high? Get the answers here, including banana keto recipes that capture their fruity flavor. Read More > Are Bananas Keto? Carbs In Banana

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Eggs Benedict Casserole Recipe


Eggs benedict casserole recipe in a baking dish with hollandaise sauceTry this eggs benedict casserole recipe for a delicious breakfast or brunch. All the flavor of benedict, but made with a secret healthy ingredient! Get The Recipe > Eggs Benedict Casserole Recipe

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How To Make Hollandaise Sauce In A Blender


Homemade hollandaise sauce recipe close up on a spoonLearn how to make hollandaise sauce in a blender, with just 3 ingredients! This easy hollandaise sauce recipe is ready in minutes and delicious on eggs, veggies, etc. Get The Recipe > How To Make Hollandaise Sauce In A Blender

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3 Ingredient Keto Cloud Bread Recipe (Oopsie Bread)


Cloud bread recipe stack on white backgroundThe BEST 3 ingredient keto cloud bread recipe (a.k.a. oopsie bread) - EASY, light & buttery! See how to make cloud bread for the perfect sandwich, with just 10 minutes prep time. Get The Recipe > 3 Ingredient Keto Cloud Bread Recipe (Oopsie Bread)

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Sauteed Asparagus Recipe With Lemon And Garlic


Sauteed asparagus on a plate with lemon wedgeLearn how to saute asparagus perfectly, thanks to this simple sauteed asparagus recipe with garlic and lemon! Just 5 basic ingredients + 10 minutes start to finish. Get The Recipe > Sauteed Asparagus Recipe With Lemon And Garlic

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Is Asparagus Keto? Carbs In Asparagus


Is asparagus keto? These fresh asparagus spears are low in carbs.Is asparagus keto? And if so, how many carbs in asparagus? Find the full answer here, plus delicious keto asparagus recipes without the high carb count. Read More > Is Asparagus Keto? Carbs In Asparagus

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The BEST Keto 90 Second Bread Recipe


Keto 90 second bread made into a sandwichAn EASY keto 90 second bread recipe - just 5 ingredients + 1g net carb! This 90 second keto bread with almond flour is AIRY and CHEWY, with texture like real bread. Get The Recipe > The BEST Keto 90 Second Bread Recipe

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