Category: Healthy Recipes

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Breakfast recipes Healthy Recipes Recipes

Easy Ham and Cheese Quinoa Egg Bites

ham and cheese quinoa egg bites

Do you need a quick and easy yet healthy recipe to start your day? These easy ham and cheese quinoa egg bites are a great way to start your day. They are loaded with protein and vegetables. These bites are easy to store and reheat.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make egg bites:

Egg Bite Ingredients:

  • 2 Cups cooked quinoa
  • 4 eggs, slightly whisked
  • 1 Cup shredded zucchini
  • 4 ounces shredded cheddar
  • 1 Cup diced ham
  • 2 chopped green onions
  • Black pepper to taste

How to make Egg Bites

Start by shredding the zucchini with a mini food processor. Set it aside to drain while preparing the other ingredients.

grated zucchini in a colander

In a large bowl, mix the quinoa, ham, cheese, eggs, onions, and zucchini. Mix in the black pepper if desired.

egg bite ingredients

Spoon the mixture into a greased 12 cup muffin pan. Fill the cups all the way to the top.

egg bites ready to bake

Preheat the oven to 350 degrees F. Bake the bites for 18-20 minutes or until slightly browned on the top and firm.

ham and cheese quinoa egg bites

How to store Egg Bites

Allow the egg bite to cool for 15-20 minutes, then place them in an air tight container in the refrigerator. They can be stored for up to 5 days.

How to reheat egg bites

Place the egg bites in a microwave safe bowl. Slice the bites in half, cover and heat for 1 minute.

Can you bake egg bites on a Traeger?

Yes you can. the baking time may take a bit longer. Plan on 20-22 minutes.

egg bites on the Traeger

More Breakfast Recipes

Printable Recipe

Ham and Cheese Quinoa Egg BitesDownload

Recipe By Kristin
Course: Breakfast recipes Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

20 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 2 Cups cooked quinoa

  2. 4 eggs, slightly whisked

  3. 1 Cup shredded zucchini

  4. 4 ounces shredded cheddar

  5. 1 Cup diced ham

  6. 2 chopped green onions

  7. Black pepper to taste

DIRECTION

  1. Start by shredding the zucchini with a mini food processor. Set it aside to drain while preparing the other ingredients. In a large bowl, mix the quinoa, ham, cheese, eggs, onions, and zucchini. Mix in the black pepper if desired.

  2. Spoon the mixture into a greased 12 cup muffin pan. Fill the cups all the way to the top.
  3. Preheat the oven to 350 degrees F. Bake the bites for 18-20 minutes or until slightly browned on the top and firm.

NOTES

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Categories
Easy meals Healthy Home Healthy Recipes Recipes

Easy Zoodles Recipe with Capers and Olives

zoodles with olives and capers

Are you looking for a healthier alternative to pasta? Do you have some extra zucchini? Try zoodles! Zucchini is one vegetable with endless possibilities. This is my favorite zoodles recipe.

Disclaimer: This post may contain affiliate links. I earn commission at not additional cost to you.

Tools needed to make zoodles:

Zoodles Ingredients:

  • 2-3 pounds of zucchini
  • 1/2 olive oil
  • 1 large onion, diced
  • 2 garlic cloves, grated or minced
  • 3/4 cup kalamata olives, pitted and halved
  • 1/2 cup capers, drained
  • 1 cup cubed cooked chicken breast (optional)
  • Parmesan cheese and fresh ground pepper for garnish

How to make zoodles

Start by spiralizing the zucchini. While spiralizing, cut the zoodles with kitchen shears occasionally, to make the length of the zoodles more manageable. Set aside in a colander to drain for 15-20 minutes.

zoodles

Sauté the onion until almost softened, then add the garlic and continue to sauté for another 2 minutes.

sauté onions

Add the zoodles and sauté until heated through.

sauté zoodles

Toss in the capers, olives and chicken if desired.

add onions, olives and chicken

Continue to sauté until all ingredients are warm and well blended.

zoodles with olives and capers

Spoon into bowls and garnish with parmesan cheese and fresh ground black pepper. Enjoy!

Printable Zoodles Recipe:

Zoodles with Olives and Capers RecipeDownload

More Zucchini Recipes:

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Categories
Healthy Recipes Recipes Salads

Best Summer Farro Salad with Lemon and Capers

Farro salad with capers and lemon

This Summer farro salad is fresh and delicious. Loaded with whole grains, plant based protein and Summer vegetables. This salad is perfect for a picnic, potluck or packed lunch. A tasty side for a Summer BBQ.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make Farro Salad

Farro Salad Ingredients

  • 1 cup Farro, cooked according to package directions
  • 2 small zucchini, cubed
  • 1 can of corn or corn from 2-3 smoked cobs
  • 1 pint cherry tomatoes
  • 1 red pepper, diced
  • 4-5 green onions, finely sliced
  • 1 can of garbanzo beans (chickpeas), rinsed
  • 6 ounces of capers, drained
  • 2-3 tablespoons fresh basil, finely sliced (or 1 teaspoon dried basil)
  • 3 garlic cloves, grated
  • Juice of one lemon
  • 1/2 cup of olive oil
  • Salt and pepper to taste

Instructions:

Start by preparing the farro according to package directions. Place it in the refrigerator to cool while you prepare the remaining ingredients.

Place the zucchini, corn, cherry tomatoes, peppers, onions, garbanzo beans, capers and fresh basil into a large salad bowl.

zucchini tomatoes and onions
chickpeas and corn
red peppers
capers

Grate the garlic and place it in a mini-food processor with the lemon juice, olive oil, dried basil, salt and pepper. Process until smooth.

farro salad dressing

Add the chilled farro into the salad bowl and mix well. Pour the dressing over the salad and mix until well coated.

farro salad

Printable Recipe

Summer Farro Salad with Lemon and CapersDownload

    Recipe By Kristin
    Course: Salads Cusine: Difficulty:

    Servings

    minutes

    Preparing Time

    minutes

    Cooking Time

    minutes

    Calories

    kcal

    INGREDIENTS

    1. 1 cup Farro, cooked according to package directions

    2. 2 small zucchini, cubed

    3. 1 can of corn

    4. 1 pint cherry tomatoes

    5. 1 red pepper, diced

    6. 4-5 green onions, finely sliced

    7. 1 can of garbanzo beans (chickpeas), rinsed

    8. 6 ounces of capers, drained

    9. 2-3 tablespoons fresh basil, finely sliced (or 1 teaspoon dried basil)

    10. 3 garlic cloves, grated

    11. Juice of one lemon

    12. 1/2 cup of olive oil

    13. Salt and pepper to taste

    DIRECTION

    1. Start by preparing the farro according to package directions. Place it in the refrigerator to cool while you prepare the remaining ingredients.

    2. Place the zucchini, corn, cherry tomatoes, peppers, onions, garbanzo beans, capers and fresh basil into a large salad bowl.
    3. Grate the garlic and place it in a mini-food processor with the lemon juice, olive oil, dried basil, salt and pepper. Process until smooth.
    4. Add the chilled farro into the salad bowl and mix well. Pour the dressing over the salad and mix until well coated.

    NOTES

      If you are using fresh basil add it in with the other vegetables. If you use dried basil, blend it with the dressing.

    As an Amazon associate, I earn from qualified purchases.

    Categories
    Healthy Recipes Recipes Salads

    Easy Mediterranean Lentil Salad Recipe

    Mediterranean lentil salad

    This easy Mediterranean lentil salad is tasty and packed with protein and whole grains. A perfect addition to a packed lunch, an awesome appetizer or a unique side dish.

    Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

    Helpful tools for making Lentil salad

    Lentil Salad Ingredients:

    • 1 cup Brown lentils
    • 1 cup bulgur
    • 2/3 cup minced sun dried tomatoes
    • 1 small shallot, finely minced
    • 4-5 green onions finely sliced (both whites and greens)
    • 3/4 Cup minced fresh parsley
    • 1/2 cup olive oil
    • Juice of one lemon
    • 2 Tablespoons ground sumac
    • 2 Tablespoons cumin
    • 2 tablespoons tomato powder

    How to make Mediterranean lentil salad

    Start by cooking the bulgur and lentils according to package directions. Chill the lentils and bulgur in a bowl in the refrigerator while you prepare the other ingredients. Once chilled, add the tomatoes, shallot, green onions, and parsley to the bowl and mix. Add the olive oil and lemon juice and mix well. Finally add the sumac, cumin and tomato powder. Mix until well incorporated. Chill for at least 1 hour before serving. If your salad is too dry add additional olive oil and lemon juice to taste.

    Printable Recipe

    Mediterranean Lentil SaladDownload

    More Salad Recipes

    Salads for packed Lunches – Save Time and Money

    Recipe By Kristin
    Course: Salads Cusine:Mediterranean Difficulty:Easy

    Servings

    8 minutes

    Preparing Time

    20 minutes

    Cooking Time

    minutes

    Calories

    kcal

    INGREDIENTS

    1. 1 cup Brown lentils

    2. 1 cup bulgur

    3. 2/3 cup minced sun dried tomatoes

    4. 1 small shallot, finely minced

    5. 4-5 green onions finely sliced (both whites and greens)

    6. 3/4 Cup minced fresh parsley

    7. 1/2 cup olive oil

    8. Juice of one lemon

    9. 2 Tablespoons ground sumac

    10. 2 Tablespoons cumin

    11. 2 tablespoons tomato powder

    DIRECTION

    1. Start by cooking the bulgur and lentils according to package directions. Chill the lentils and bulgur in a bowl in the refrigerator while you prepare the other ingredients. Once chilled, add the tomatoes, shallot, green onions, and parsley to the bowl and mix. Add the olive oil and lemon juice and mix well. Finally add the sumac, cumin and tomato powder. Mix until well incorporated. Chill for at least 1 hour before serving. If your salad is too dry add additional olive oil and lemon juice to taste.

    NOTES

    As an Amazon associate I earn on qualified purchases.

    Categories
    Desserts Healthy Recipes Recipes

    Tropical No Bake High Fiber Energy Balls

    Tropical energy balls

    These Tropical no bake high fiber energy balls are also a great source of protein. They are made with all natural ingredients with no added sweeteners.

    Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

    Tools needed to make tropical energy balls

    Tropical Energy Balls Ingredients:

    • 2/3 cup diced unsweetened dried mango
    • 1/2 cup diced unsweetened dried pineapple
    • 6 dates, pitted and diced
    • 1/4 cup unsweetened coconut flakes
    • 1 cup rolled oats
    • 30 macadamia nuts
    • 1/4 cup flax seeds
    • 2 tablespoons chia seeds
    • 2 tablespoons lime juice, or tropical juice of your choice
    • Lime zest to taste (optional)
    Tropical energy ball ingredients

    How to make Tropical energy balls

    Place the dried fruits and 1/4 cup of the oats into a food processor. Pulse until well processed. If it clumps together, break up the clumps and add the macadamia nuts. Pulse again until evenly processed. Add the seeds and pulse again until well blended. Add the remaining oats and zest if desired pulse until evenly mixed. Although the mixture is very sticky, it will appear dry at this point.

    tropical energy ball ingredients in a food processor

    Finally add the juice, and pulse until it starts to clump.

    Tropical energy ball ingredients ready to roll

    Remove from the food processor and roll into one inch balls.

    tropical energy balls

    Refrigerate for at least one hour before serving.

    How to store energy balls

    Store your energy balls in an air tight container the refrigerator for 3 weeks. If you don’t plan to use them in 3 weeks, store them in the freezer. If they are too hard when you remove them from the freezer, allow them to sit at room temperature for 5-10 minutes.

    More energy balls

    High protein energy balls

    No Bake High Protein Energy Balls

    Printable Recipe

    Tropical Energy BallsDownload

    Recipe By Kristin
    Course: Dessert Cusine:American Difficulty:Easy

    Servings

    12 minutes

    Preparing Time

    20 minutes

    Cooking Time

    minutes

    Calories

    kcal

    INGREDIENTS

    1. 2/3 cup diced unsweetened dried mango

    2. 1/2 cup diced unsweetened dried pineapple

    3. 6 dates, pitted and diced

    4. 1/4 cup unsweetened coconut flakes

    5. 1 cup rolled oats

    6. 30 macadamia nuts

    7. 1/4 cup flax seeds

    8. 2 tablespoons chia seeds

    9. 2 tablespoons lime juice, or tropical juice of your choice

    10. Lime zest to taste (optional)

    DIRECTION

    1. Place the dried fruits and 1/4 cup of the oats into a food processor. Pulse until well processed. If it clumps together, break up the clumps and add the macadamia nuts. Pulse again until evenly processed. Add the seeds and pulse again until well blended. Add the remaining oats and zest if desired pulse until evenly mixed. Finally add the juice, and pulse until it starts to clump.

    2. Remove from the food processor and roll into one inch balls. Refrigerate for at least one hour before serving.<br>

    NOTES

    As an Amazon associate, I earn on qualified purchases.

    Categories
    Desserts Healthy Recipes Recipes

    No Bake High Protein Energy Balls

    high protein energy balls

    These high protein energy balls are the perfect healthy snack. No protein powder in this recipe, just all natural ingredients.

    Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

    Tools needed to make energy balls

    • A coffee grinder, if you choose to grind flax seeds instead of using flaxseed meal
    • Parchment paper

    Energy ball ingredients:

    How to make no bake high protein energy balls

    Grind flaxseed in a coffee grinder or mix flaxseed meal and all other ingredients in a large bowl, start by using a spoon or spatula. You will end up having to use your hands to mix it well.

    energy ball ingredients

    Once mixed roll into 1 inch balls and place them on a parchment lined rimmed cookie sheet. Place the balls in the freezer for one hour before serving.

    energy balls

    Storing energy balls

    After freezing for one hour, you can remove the energy balls from the freezer and store them in the refrigerator in an air tight container for up to 3 weeks. If you don’t think you will use them in 3 weeks, then place them in a freezer bag and store them in the freezer. If the balls are too hard to eat when removed from the freezer allow them to sit at room temperature for 5-10 minutes.

    More High-Protein Recipes

    Get Lean, Stay Full: High-Protein Salad Ideas for Every Goal

    More energy balls

    Tropical No Bake High Fiber Energy Balls

    Printable Recipe

    No Bake High Protein Energy Ball RecipeDownload

    Recipe By Kristin
    Course: Dessert Cusine:American Difficulty:Easy

    Servings

    16 minutes

    Preparing Time

    10 minutes

    Cooking Time

    minutes

    Calories

    kcal

    INGREDIENTS

    1. 2 cups rolled oats

    2. 1 cup golden flaxseed meal or ground flaxseeds

    3. 1 cup crunchy peanut butter

    4. 2/3 cup honey

    5. 2 teaspoons vanilla extract

    6. 1 cup mini semi-sweet chocolate chips

    DIRECTION

    1. Grind flaxseed in a coffee grinder or mix flaxseed meal and all other ingredients in a large bowl, start by using a spoon or spatula. You will end up having to use your hands to mix it well. Once mixed, roll into 1 inch balls and place them on a parchment lined rimmed cookie sheet. Place the balls in the freezer for one hour before serving.

    NOTES

    As an Amazon associate, I earn from qualified purchases.

    Categories
    Healthy Recipes Lunch ideas Recipes Salads Sides

    Healthy and Easy Greek Quinoa Salad Recipe

    Greek quinoa salad

    This healthy and easy Greek quinoa salad recipe is a great way to increase whole grains and vegetables in your diet. This salad is loaded with vegetables and has the added benefit of whole grains, lean protein, and healthy fats. A perfect prepare ahead quick lunch.

    Disclaimer: This post may contain affiliate link. I earn commission at no additional cost to you.

    Tools needed to make quinoa salad

    Greek quinoa salad ingredients:

    • 1 cup tri-color quinoa
    • 1 pint of cherry or grape tomatoes
    • 1 bell pepper, chopped
    • 6 green onions, chopped
    • 1 cucumber, seeded and chopped
    • 2 kale stems, stems removed and chopped
    • 1/2 cup kalamata olives
    • 5 ounces of fat free feta, crumbled
    • 1 – 15.5 ounce can of chickpeas, drained and rinsed
    • 1/3 cup olive oil
    • 1/3 cup red wine vinegar
    • Juice of one lemon
    • 1 teaspoon oregano
    • 1 teaspoon Dijon mustard
    • salt and pepper to taste

    How to make Greek quinoa salad:

    Start by preparing the quinoa. Rinse 1 cup of the tri-color quinoa in a mesh strainer. Add the quinoa and 2 cups of water to a saucepan. Bring it to a boil. Cover and reduce the heat to simmer for 15 minutes. Turn off the heat and allow it to remain covered for 5 more minutes.

    Tri-color quinoa

    Place the tomatoes, peppers, onions, cucumbers, kale, olives, feta and chickpeas in a large bowl. Add the quinoa once it has cooled.

    Vegetables

    Prepare the dressing in a separate bowl. Add the olive oil, vinegar, lemon juice, oregano, mustard, salt and pepper to a bowl. Whisk until combined.

    Quinoa salad dressing

    Pour the dressing over the salad and toss until well coated.

    Greek quinoa salad

    More Great Salad Recipes:

    Check out this post for more great salad recipes for packed lunches.

    Printable recipe

    Greek Quinoa Salad RecipeDownload

    Recipe By Kristin
    Course: Salads Cusine:Greek Difficulty:Easy

    Servings

    6 minutes

    Preparing Time

    30 minutes

    Cooking Time

    minutes

    Calories

    kcal

    INGREDIENTS

    1. 1 cup tri-color quinoa

    2. 1 pint of cherry or grape tomatoes

    3. 1 bell pepper, chopped

    4. 6 green onions, chopped

    5. 1 cucumber, seeded and chopped

    6. 2 kale stems, stems removed and chopped

    7. 1/2 cup kalamata olives

    8. 5 ounces of fat free feta, crumbled

    9. 1 – 15.5 ounce can of chickpeas, drained and rinsed

    10. 1/3 cup olive oil

    11. 1/3 cup red wine vinegar

    12. Juice of one lemon

    13. 1 teaspoon oregano

    14. 1 teaspoon Dijon mustard

    15. salt and pepper to taste

    DIRECTION

    1. Start by preparing the quinoa. Rinse 1 cup of the tri-color quinoa in a mesh strainer. Add the quinoa and 2 cups of water to a sauce pan. Bring it to a boil. Cover and reduce the heat to simmer for 15 minutes. Turn off the heat and allow it to remain covered for 5 more minutes.<br>Place the tomatoes, peppers, onions, cucumbers, kale, olives, feta and chickpeas in a large bowl. Add the quinoa once it has cooled.<br>Prepare the dressing in a separate bowl. Add the olive oil, vinegar, lemon juice, oregano, mustard, salt and pepper to a bowl. Whisk until combined.<br>Pour the dressing over the salad and toss until well coated.

    NOTES

    As an Amazon Associate, I earn on qualified purchases.

    Categories
    Easy meals Healthy Recipes Recipes

    Baked Chicken Breast and Wild Rice Recipe

    baked chicken and rice

    So easy and so healthy, this baked chicken and rice recipe is an easy meal to serve for your family , but also makes amazing leftovers for packed lunches. Bonus: it helps add whole grains to your diet which will make your nagging doctor happy when your cholesterol drops.

    Disclaimer: This post contains affiliate links. I earn from qualified purchases at no additional cost to you.

    Tools needed for Chicken with Wild Rice:

    Chicken and wild rice ingredients:

    • 4 chicken breasts, trimmed
    • 2-3 Tablespoons olive oil
    • 1 teaspoon garlic powder
    • 2 teaspoons Italian seasoning
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper
    • 2-3 carrots, peeled and sliced
    • 2-3 stalks of celery, sliced
    • 1 large onion, chopped
    • 8 ounces (1 package) of mini bella mushrooms, sliced
    • 1.5 cups wild rice blend
    • 3.5 cups chicken or vegetable stock (or 2 -14.5 ounce cans)

    How to make baked chicken and wild rice

    Start by trimming the chicken breasts. Mix the olive oil, garlic powder, Italian seasoning, salt and pepper. Pour it over the chicken breasts. Allow the chicken to marinade for at least one hour.

    Rinse the rice
    Rinse the rice

    Rinse the rice. Preheat the oven to 375 degrees F.

    Vegetables and rice in the dutch oven

    Place the carrots, celery, onions, and mushrooms in the Dutch oven. Add the rinsed rice and mix. Pour the chicken or vegetable stock over the vegetable mixture.

    Add chicken stock to the rice and vegetables

    Top with 4 marinated chicken breasts. Drizzle the remaining marinade over top.

    add chicken to the wild rice

    Cover and bake for 60 minutes.

    remove the dutch oven lid

    Remove the cover and continue to bake for another 45 minutes or until the chicken stock is completely absorbed and the chicken breast is lightly browned.

    Chicken and wild rice, ready to serve

    More easy one pan meals

    Printable Recipe

    Chicken and Wild RiceDownload

    Recipe By Kristin
    Course: Dinner Cusine:American Difficulty:Easy

    Servings

    minutes

    Preparing Time

    minutes

    Cooking Time

    minutes

    Calories

    kcal

    INGREDIENTS

    1. 4 chicken breasts, trimmed

    2. 2-3 Tablespoons olive oil

    3. 1 teaspoon garlic powder

    4. 2 teaspoons Italian seasoning

    5. 1/2 teaspoon salt

    6. 1/2 teaspoon fresh ground black pepper

    7. 2-3 carrots, peeled and sliced

    8. 2-3 stalks of celery, sliced

    9. 1 large onion, chopped

    10. 8 ounces (1 package) of mini bella mushrooms, sliced

    11. 1.5 cups wild rice blend

    12. 3.5 cups chicken or vegetable stock (or 2 -14.5 ounce cans)

    DIRECTION

    1. Start by trimming the chicken breasts. Mix the olive oil, garlic powder, Italian seasoning, salt and pepper. Pour it over the chicken breasts. Allow the chicken to marinade for at least one hour.<br>Rinse the rice. Preheat the oven to 375 degrees F.<br>Place the carrots, celery, onions, and mushrooms in the Dutch oven. Add the rinsed rice and mix. Pour the chicken or vegetable stock over the vegetable mixture. Top with 4 marinated chicken breasts. Drizzle the remaining marinade over top.<br>Cover and bake for 60 minutes. Remove the cover and continue to bake for another 45 minutes or until the chicken stock is completely absorbed and the chicken breast is lightly browned.

    NOTES

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    Categories
    Healthy Recipes Recipes Sides

    Easy Roasted Turban Squash Seeds Recipe

    roasted turban squash seeds

    All squash seeds are edible and delicious. Don’t waste those tasty seeds when you roast your squash. This easy roasted turban squash seed recipe can be used for any squash seed.

    Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

    Tools you need:

    Ingredients:

    • Seeds From 1 Turban Squash
    • 2 Tablespoons olive oil
    • Salt to taste

    How to Make Roasted Turban Squash Seeds:

    scoop the seeds from the turban squash

    First clean the seeds thoroughly. Simmer the seeds in salty water for 10 minutes.

    Ready to simmer
    Ready to simmer
    simmering the seeds
    simmering the seeds

    Drain the water and dry the seeds.

    Drain the seeds

    Preheat the oven to 300 degrees F. Toss the seeds in olive oil and salt to coat. Place the seeds on a parchment lined sheet pan.

    Turban squash seeds before roasting
    before roasting
    Turban squash seeds after roasting
    after roasting

    Bake 45 minutes. Note: Some of the seeds will pop, it will sound like popcorn.

    roasted turban squash seeds

    Printable Recipe

    Roasted Turban Squash Seeds recipeDownload

    Other Squash Recipes:

    If you love squash try some of these unique and tasty recipes:

    Recipe By Kristin
    Course: Side Cusine:American Difficulty:Easy

    Servings

    minutes

    Preparing Time

    minutes

    Cooking Time

    minutes

    Calories

    kcal

    INGREDIENTS

    1. Seeds From 1 Turban Squash

    2. 2 Tablespoons olive oil

    3. Salt to taste

    DIRECTION

    1. First clean the seeds thoroughly. Simmer the seeds in salty water for 10 minutes. Drain the water and dry the seeds.<br>Preheat the oven to 300 degrees F. Toss the seeds in olive oil and salt to coat. Place the seeds on a parchment lined sheet pan. Bake for 45 minutes.

    NOTES

      Some of the seeds will pop, it will sound like popcorn.

      This recipe can be used for any squash seed.

    As an Amazon Associate, I earn from qualified purchases.

    Categories
    Healthy Recipes Recipes Soups

    Easy Homemade Vegetable Stock Recipe

    Homemade vegetable stock

    It’s so easy to make homemade vegetable stock with this recipe. It’s also a great way to use up some vegetable scraps that would normally be discarded. Surely homemade vegetable stock will save money. You can also choose to add flavors depending on what you plan to use it for.

    Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

    What tools do you need to make vegetable stock?

    Vegetable stock ingredients:

    • 3 quarts of water
    • Leafy tops from one bunch of celery
    • 1-2 large carrots, quartered
    • 2 medium onions, peeled and halved
    • 1 teaspoon whole peppercorns
    • 5-6 garlic cloves, peeled and smashed
    • 2 teaspoons sea salt
    • Fresh herbs of your choice (cilantro stems, a small bunch of thyme, parsley, green onion tops, a bay leaf etc…) Optional

    How to make homemade vegetable stock:

    Place all of the above ingredients in a large stock pot.

    vegetable stock

    Bring to a boil. Reduce the heat and simmer for 1-2 hours.

    vegetable stock

    Strain out and discard the vegetables. A mesh strainer works best to make a nice clear stock. Season as desired and use in your favorite recipes.

    Vegetable stock

    How to store vegetable stock

    Store stock in an airtight container in the refrigerator for a few days. If not used in that time it can be frozen. If you use mostly 1 cup servings for your recipes you can freeze the stock in Souper Cube trays then transfer the 1 cup cubes into freezer bags for later use.

    Recipes to use your vegetable stock:

    Use this homemade vegetable stock in place of vegetable broth or vegetable stock in any recipe. Here are a few great ones to get you started.

    You can also use this tasty vegetable broth in place of chicken or turkey stock in these delicious recipes:

    Printable Recipe

    Homemade Vegetable StockDownload

    Recipe By Kristin
    Course: Side Cusine:American Difficulty:Easy

    Servings

    minutes

    Preparing Time

    minutes

    Cooking Time

    minutes

    Calories

    kcal

    INGREDIENTS

    1. 3 quarts of water

    2. Leafy tops from one bunch of celery

    3. 1-2 large carrots, quartered

    4. 2 medium onions, peeled and halved

    5. 1 teaspoon whole peppercorns

    6. 5-6 garlic cloves, peeled and smashed

    7. 2 teaspoons sea salt

    DIRECTION

    1. Place all of the above ingredients in a large stock pot. Bring to a boil. Reduce the heat and simmer for 1-2 hours. Strain out and discard the vegetables. A mesh strainer works best to make a nice clear stock. Season as desired and use in your favorite recipes.

    NOTES

    As an Amazon associate, I earn from qualified purchases.

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