Category: Healthy Recipes

Best Summer Farro Salad with Lemon and Capers

Post author By Kristin
Post date May 21, 2025
No Comments on Best Summer Farro Salad with Lemon and Capers

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.

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.

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

Printable Recipe

Summer Farro Salad with Lemon and Capers Download

Recipe By Kristin

Course: Salads Cusine: Difficulty:

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

1 cup Farro, cooked according to package directions
2 small zucchini, cubed
1 can of corn
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

DIRECTION

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.
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.
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.

Tags best farro recipe, best farro recipe ever, best farro salad, best farro salad ever, chickpea and farro salad, chickpea farro sald, cold farro salad, cold summer farro salad, corn and farro salad, farro bowl, farro salad

Healthy Recipes Recipes Salads

Easy Mediterranean Lentil Salad Recipe

Post author By Kristin
Post date May 8, 2025
No Comments on Easy Mediterranean Lentil Salad Recipe

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 Salad Download

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 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

DIRECTION

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.

Tags lentil Mediterranean recipe, Mediterranean lentil, Mediterranean lentil bowl, Mediterranean lentil dish, Mediterranean lentil recipe, Mediterranean lentil salad, Mediterranean lentil salad recipe, Mediterranean lentil side dish

Desserts Healthy Recipes Recipes

Tropical No Bake High Fiber Energy Balls

Post author By Kristin
Post date May 2, 2025
No Comments on Tropical No Bake High Fiber 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)

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.

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

Remove from the food processor and roll into one inch 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 Balls Download

Recipe By Kristin

Course: Dessert Cusine:American Difficulty:Easy

Servings

12 minutes

Preparing Time

20 minutes

Cooking Time

minutes

Calories

kcal

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)

DIRECTION

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

NOTES

As an Amazon associate, I earn on qualified purchases.

Tags high fiber, high fiber energy balls, high fiber protein balls

Desserts Healthy Recipes Recipes

No Bake High Protein Energy Balls

Post author By Kristin
Post date April 4, 2025
2 Comments on No Bake 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:

2 cups rolled oats
1 cup golden flaxseed meal or ground flaxseeds
1 cup crunchy peanut butter
2/3 cup honey
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips

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.

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.

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 Recipe Download

Recipe By Kristin

Course: Dessert Cusine:American Difficulty:Easy

Servings

16 minutes

Preparing Time

10 minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

2 cups rolled oats
1 cup golden flaxseed meal or ground flaxseeds
1 cup crunchy peanut butter
2/3 cup honey
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips

DIRECTION

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.

Tags best protein balls ever, high protein balls, high protein balls recipe, high protein energy balls, high protein energy bites, protein balls recipe

Healthy Recipes Lunch ideas Recipes Salads Sides

Healthy and Easy Greek Quinoa Salad Recipe

Post author By Kristin
Post date March 7, 2025
No Comments on Healthy and Easy Greek Quinoa Salad Recipe

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

Mesh strainer
Whisk
Saucepan with lid

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.

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

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.

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

More Great Salad Recipes:

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

Printable recipe

Greek Quinoa Salad Recipe Download

Recipe By Kristin

Course: Salads Cusine:Greek Difficulty:Easy

Servings

6 minutes

Preparing Time

30 minutes

Cooking Time

minutes

Calories

kcal

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

DIRECTION

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. Place the tomatoes, peppers, onions, cucumbers, kale, olives, feta and chickpeas in a large bowl. Add the quinoa once it has cooled. 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. Pour the dressing over the salad and toss until well coated.

NOTES

As an Amazon Associate, I earn on qualified purchases.

Tags easy greek quioa salad, easy quinoa salad, easy quioa salad with feta, greek grain salad, greek grain salad recipe, greek quinoa, greek quinoa bowl, greek quinoa bowl recipe, Greek quinoa salad

Easy meals Healthy Recipes Recipes

Baked Chicken Breast and Wild Rice Recipe

Post author By Kristin
Post date March 2, 2025
2 Comments on Baked Chicken Breast and Wild Rice Recipe

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. Preheat the oven to 375 degrees F.

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.

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.

More easy one pan meals

Printable Recipe

Chicken and Wild Rice Download

Recipe By Kristin

Course: Dinner Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

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)

DIRECTION

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. Preheat the oven to 375 degrees F. 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. 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

As an Amazon Associate, I earn from qualified purchases.

Tags baked chicken and rice casserole, baked chicken and rice recipes, chicken and rice, chicken and rice casserole recipes, chicken rice bake, oven baked chicken and rice

Healthy Recipes Recipes Sides

Easy Roasted Turban Squash Seeds Recipe

Post author By Kristin
Post date January 24, 2025
No Comments on Easy Roasted Turban Squash Seeds Recipe

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:

An 8 inch Chef’s knife for slicing the squash
Mesh strainer
Sheet pan
Parchment paper

Ingredients:

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

How to Make Roasted Turban Squash Seeds:

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

Drain the water and dry 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 — before roasting

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

Printable Recipe

Roasted Turban Squash Seeds recipe Download

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

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

DIRECTION

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

Tags roasted turban squash seeds, Turban pumpkin seeds, Turks turban squash seeds

Healthy Recipes Recipes Soups

Easy Homemade Vegetable Stock Recipe

Post author By Kristin
Post date January 21, 2025
No Comments on Easy Homemade Vegetable Stock Recipe

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?

Large stock pot
Mesh strainer
Souper Cube trays – Great for freezing extra stock in 1 cup servings.

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.

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.

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:

Chicken and Orzo with Lemon – Add some lemon grass when you simmer your vegetable stock.
Turkey Enchilada Soup – Add some cilantro stems when you simmer your vegetable stock.

Printable Recipe

Homemade Vegetable Stock Download

Recipe By Kristin

Course: Side Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

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

DIRECTION

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.

Tags best vegetable broth, homemade vegetable broth, vegetable broth recipe, vegetable stock, vegetable stock recipe, veggie stock

Healthy Recipes Recipes Salads

Best 4 Bean Salad Recipe, Simple and Delicious

Post author By Kristin
Post date January 12, 2025
No Comments on Best 4 Bean Salad Recipe, Simple and Delicious

Beans are the most underutilized, economical superfood. This 4 bean salad recipe is not only simple and delicious, it is also low cost and very healthy. It is a perfect side for any meal, makes a tasty and healthy addition to packed lunches, and it is easy to take to a party.

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

Four Bean Salad Ingredients:

1 – 14.5 ounce can cut green beans, drained
1 -14.5 ounce can cut wax beans, drained
1 – 15.5 ounce can kidney beans, drained and rinsed
1 – 15.5 ounce can garbanzo beans, drained and rinsed
1 yellow bell pepper, diced
1 small onion, diced
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
Fresh ground pepper to taste

How to Make Four Bean Salad

Open the green bean and wax bean cans, drain and place in a salad bowl.

Next, open the kidney bean and garbanzo bean cans, drain and rinse the beans. Add the kidney and garbanzo beans to the salad bowl.

Dice the yellow pepper and onions. Add to the salad bowl.

Add the dressing (recipe below), mix and refrigerate for at least one hour before serving. Mix well immediately before serving.

How to make 4 bean salad dressing:

Combine the seasoned rice wine vinegar with the olive oil. Add fresh ground pepper to taste. Mix and pour over the salad.

More Great Salad Recipes:

4 Bean Salad Printable Recipe

Four Bean Salad Recipe Download

Recipe By Kristin

Course: Salads Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

1 – 14.5 ounce can cut green beans, drained
1 -14.5 ounce can cut wax beans, drained
1 – 15.5 ounce can kidney beans, drained and rinsed
1 – 15.5 ounce can garbanzo beans, drained and rinsed
1 yellow bell pepper, diced
1 small onion, diced
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
Fresh ground pepper to taste

DIRECTION

Open the green bean and wax bean cans, drain and place in a salad bowl. Next, open the kidney bean and garbanzo bean cans, drain and rinse the beans. Add the kidney and garbanzo beans to the salad bowl. Dice the yellow pepper and onions. Add to the salad bowl. Add the dressing (recipe below), mix and refrigerate for at least one hour before serving. Mix well immediately before serving.
To make the dressing: Combine the seasoned rice wine vinegar with the olive oil. Add fresh ground pepper to taste. Mix and pour over the salad.

NOTES

As an Amazon Associate, I earn from qualified purchases.

Tags 4 bean, 4 bean recipe, 4 bean salad dressing, 4 bean salad healthy, 4 bean salad recipe, four bean, four bean recipe, four bean salad

Healthy Recipes Recipes Sides

Easy Savory Low Carb Sweet Potato Recipe

Post author By Kristin
Post date November 17, 2024
No Comments on Easy Savory Low Carb Sweet Potato Recipe

Sweet potatoes are a Thanksgiving staple. They are most commonly loaded with sugar and sweetness. Sweet potatoes are naturally sweet, there is no need to add more sugar aka carbs. Why not try this easy savory sweet potato recipe this Thanksgiving, or as a side for any everyday meal?

Disclaimer: This post may contain affiliate links. I earn from qualified purchases.

What tools do you need?

Ingredients:

4-6 Red Garnet Sweet Potatoes (or any variety)

2-3 Tablespoons Olive oil or Avocado oil

2-3 Tablespoons fresh thyme

Salt and fresh ground pepper to taste

How to make Savory Sweet potatoes

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Peel and dice the sweet potatoes into 1/2 inch cubes. Toss the sweet potatoes with oil, Thyme, salt and pepper.

Spread the potatoes evenly on the sheet pan. Roast for 10 minutes, toss and flip the potatoes. Rotate the pan and continue to roast for another 10-12 minutes.

Are Sweet Potatoes Healthy?

Sweet potatoes are a very healthy addition to your diet. They are a great source of vitamin A. They are also rich in fiber and vitamin B6 and vitamin C.

More Thanksgiving Sides:

Printable Savory Sweet Potato Recipe

Savory Sweet Potatoes Download

Recipe By Kristin

Course: Side Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

10 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

4-6 Red Garnet Sweet Potatoes (or any variety)
2-3 Tablespoons Olive oil or Avocado oil
2-3 Tablespoons fresh thyme
Salt and fresh ground pepper to taste

DIRECTION

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Peel and dice the sweet potatoes into 1/2 inch cubes. Toss the sweet potatoes with oil, Thyme, salt and pepper.
Spread the potatoes evenly on the sheet pan. Roast for 10 minutes, toss and flip the potatoes. Rotate the pan and continue to roast for another 10-12 minutes.

NOTES

As an Amazon Associate, I earn on qualified purchases.

Tags baked savory sweet potato, baked sweet potato recipes savory, best savory sweet potato recipe, easy savory sweet potato recipe, healthy savory sweet potato recipes, recipe for savory sweet potatoes, savory sweet potato recipes, savory sweet potatoes