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30 Minutes or Less

Chocolate Covered Strawberry Almond Flour Brownies

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overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.

With valentine’s day right around the corner, I was craving something extra chocolate-y! I’ve been drinking my healthy hot chocolate pretty much daily and gathered the ingredients for my 3-ingredient oreo mug cake, but I wanted something new …something a little more special. After all, this is my baby’s first Valentine’s day, and I plan on going ALL out!

So what did I do? I took my almond flour brownies, threw in some freeze dried strawberries, and topped with a chocolate drizzle – and voilà, these chocolate covered strawberry almond flour brownies were born! They’re rich, fudgy, and extra indulgent but totally grain-free, dairy-free, and sweetened with coconut sugar. So whether you’re also craving something special this month, or looking to treat that someone special, you gotta give these chocolate covered strawberry almond flour brownies a try. It’s love at first bite!

bite shot of chocolate covered strawberry almond flour brownies.

What You’ll Need to Make Chocolate Covered Strawberry Almond Flour Brownies

Sugar: I used coconut sugar in my brownies, but cane sugar works great too! Use whatever you prefer, even granulated monk fruit sweetener will do the trick.

Almond Flour: Almond flour is the secret ingredient in these chocolate covered strawberry *almond flour* brownies, making them gluten-free and grain-free. Don’t mess with it though, the almond flavor can’t be subbed without compromising this recipe!

Olive Oil: This is the secret to extra fudgy brownies! Olive oil is the magic touch for that perfect consistency and rich flavor. Embrace it – your taste buds will thank you.

Freeze Dried Strawberries: I used the Natierra freeze-dried strawberries and they were delicious. But I know Trader Joe’s sells them too! No freeze-dried strawberries? No problem. Fresh chopped strawberries work just as well.

close-up overhead image of chocolate covered strawberry almond flour brownies with chocolate drizzle and freeze dried strawberries on top.

Can I use store bought brownie mix instead?

You sure can! To make these chocolate covered strawberry brownies with store bought brownie mix, start by preparing the mix according to the package instructions. Then, add in 1 cup of freeze dried strawberries to the batter and stir to combine. Transfer the batter to a lined and/or greased brownie pan and bake according to package instructions. Once brownies are baked, remove them from the oven and let them cool completely before topping with the chocolate drizzle. Just as delicious with half the effort!

Tips and Tricks

  • Whip the sugar and eggs until they’re super light and fluffy – a key step for that melt-in-your-mouth brownie texture.
  • When bringing together the dry ingredients, give them a gentle stir. Over-mixing can impact the texture of your brownies, so keep it light and just right.
  • For that pro finish, hold off on the chocolate drizzle until your brownies are entirely cooled. Patience pays off for that beautiful, glossy topping!
overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.
3 from 3 votes

Chocolate Covered Strawberry Almond Flour Brownies

These chocolate covered strawberry brownies are rich, fudgy, and totally delicious! They’re made with almond flour and coconut sugar for a healthier twist, but are still just as indulgent. These are the perfect Valentine’s Day recipe, or any day treat!
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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4 servings

Ingredients

  • 1 cup sugar, I used coconut sugar
  • 3 large eggs
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips, divided
  • 1/2 cup olive oil, or any vegetable oil
  • 1 cup freeze-dried strawberries, or 1 cup fresh chopped strawberries

For the chocolate drizzle:

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer, or a whisk (hello arm workout!). Continue beating for 3-5 minutes, until light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, add in the remaining chocolate chip and freeze dried strawberries and fold to combine.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely.
  • Once brownies are cool, make the chocolate drizzle by melting the chocolate chips and coconut oil together in the microwave in 30 seconds increments. Stir the chocolate between each increment until completely smooth.
  • Cut the brownies into squares, then top the brownies with the melted chocolate drizzle and additional freeze dried strawberries if you’d like.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Perfect Potluck Thanksgiving Salad

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overhead image of thanksgiving salad in a bowl with water on the side.

This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.

Thanksgiving salad meal prepped and stacked into a large jar.

The large glass jar I used to store my Thanksgiving salad is linked HERE.

What You’ll Need to Make Thanksgiving Salad

Farro: The hearty base that brings a chewy texture and nutty flavor. It’s like a Thanksgiving hug for your taste buds.

Roasted Butternut Squash: Because it wouldn’t be Thanksgiving without a bit of squash magic. Roasted to perfection, it adds sweetness and a touch of autumn warmth. Or, if you’d like, you can roast sweet potato instead.

Maple Dijon Dressing: A blend of sweet and tangy, this dressing is the secret sauce that ties all the flavors together. Say goodbye to boring salads!

Soft White Cheese (like Feta): Creamy, crumbly, and just the right amount of decadent. The cheese brings that perfect savory balance to the dish.

close-up image of Thanksgiving salad in a bowl with a fork.

Tips and Tricks

  • Make It Ahead: Thanksgiving can be a whirlwind, so make life easier by prepping this salad ahead of time. Stack the ingredients in a large jar starting with the farro and kale at the bottom, then all other ingredients on top. When it’s time to serve, just empty the jar into a large bowl, and toss to combine – it’s that easy!
  • Don’t Forget the Crunch: Toss in some toasted nuts or seeds for that satisfying crunch. Pecans or pumpkin seeds are particularly Thanksgiving-worthy additions that elevate the texture and taste.
  • Mix Up Your Greens: While we love the classic mix of greens, feel free to experiment! Arugula adds a peppery kick, spinach brings a delicate texture, or even kale for a heartier feel. Mix and match to suit your taste.
Thanksgiving salad in a bowl with a fork and spoon.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: Farro contains gluten, so to make this recipe gluten-free, use either brown rice or quinoa instead.

Make it Vegan: Either leave out the cheese, or use your favorite vegan feta in this Thanksgiving salad recipe!

overhead image of thanksgiving salad in a bowl with water on the side.
5 from 1 vote

Perfect Potluck Thanksgiving Salad

This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but still super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 servings

Ingredients

For the salad:

  • 3 cups cooked farro, or barley, wild rice, or quinoa
  • 1 butternut squash or 2 sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • salt and black pepper, to taste
  • 1 shallot, peeled and thinly sliced
  • 1 head kale, thinly sliced or shredded
  • 1 cup soft cheese, such as feta or goat cheese
  • 2 apples, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup unsalted pumpkin seeds, or chopped pecans

For the maple Dijon dressing:

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon salt

Instructions

  • Preheat oven to 400° Fahrenheit.
  • Place the cubed butternut squash on a large baking sheet and drizzle with olive oil, then season with salt and black pepper.
  • Toss squash to coat in oil then bake for 25-30 minutes, tossing halfway through.
  • While squash is roasting, make the maple Dijon dressing by adding all dressing ingredients to a small bowl and whisking to combine.
  • Once squash is tender, remove from the oven and set aside to cool slightly.
  • If making salad ahead of time, stack in large jar with the farro at the bottom and the chopped kale on top of the farro.
  • Pour maple Dijon dressing over the kale and farro, then stack in the roasted butternut squash, shallots, soft cheese (such as feta), apples, pumpkin seeds, and dried cranberries.
  • If preparing the salad to eat immediately, then simply add all ingredients to a large bowl and toss to combine.

Nutrition

Calories: 300kcal

There you have it – a Thanksgiving Salad that’s as easy to prepare as it is delightful to eat. Whether it’s a colorful side or a standalone star at your Thanksgiving table, this salad is ready to impress. So, gather your ingredients, stack that jar, and let the Thanksgiving feast begin!

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Dairy-Free

Creamy Butternut Squash Pasta (vegan!)

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Placing down a bowl of vegan creamy butternut squash pasta.

Hey, pasta lovers! If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

fork lifting butternut squash pasta out of a bowl.

What You’ll Need to Make Butternut Squash Pasta

Butternut Squash (with Skin): That’s right, no need to peel off the skin! It’s not only a time-saver but also adds a lovely nutty flavor and extra nutrients. Slice, roast, and blend.

A Whole Head of Garlic: Roasting garlic adds a caramelized, almost sweet flavor to the sauce. Plus, the aroma while it’s roasting is heavenly.

Shallots: These little gems provide a delicate oniony flavor that complements the butternut squash beautifully.

Raw Cashews: Creamy, dreamy, and oh-so-healthy. Cashews are the secret to that luscious, dairy-free creaminess.

Pasta of Your Choice: Feel free to pick your favorite pasta shape. Whether you’re into the classic spaghetti or something quirky like fusilli, it’s all about what makes you smile. I used this gluten-free spaghetti, and it was delicious!

close-up image of butternut squash pasta in a bowl.

Tips and Tricks

  • Roast ‘n’ Toast: Roasting the butternut squash and garlic is the superstar move here. The caramelization adds a depth of flavor that’s hard to resist. Drizzle with olive oil, sprinkle with salt and red pepper flakes , and pop ’em in the oven.
  • Add a Splash of Lemon: For an extra layer of flavor and a touch of freshness, consider adding a squeeze of fresh lemon juice to your creamy butternut squash sauce. The hint of citrus can brighten up the dish and provide a delightful contrast to the richness of the sauce. Just a little goes a long way, so start with a modest amount and adjust to your taste. It’s a simple twist that can elevate your pasta to a whole new level of deliciousness!
  • Season to Perfection: Don’t forget to season well with salt, pepper, and maybe a pinch of nutmeg for that extra warmth. Taste as you go to get it just right.
Placing down a bowl of vegan creamy butternut squash pasta.
No ratings yet

Easy and Creamy Butternut Squash Pasta

If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients

  • 2-3 cups cubed butternut squash, skin left on or peeled off
  • 1 whole head garlic, peeled
  • 2 shallots, peeled and cut in half
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound pasta
  • 1 cup vegetable broth, or water
  • 1/2 cup raw cashews, unsalted
  • 2-3 fresh sage leaves

Instructions

  • Preheat oven to 400° Fahrenheit.
  • On a large baking sheet, toss together the cubed butternut squash, peeled garlic cloves from one whole head of garlic, peeled and cut shallots, fresh thyme leaves, olive oil, salt, and red pepper flakes. Bake for 30 minutes, or until butternut squash is very soft.
  • Remove baking sheet from oven and let cool slightly. While the squash cools, bring a large pot of water to a boil. Once boiling, add in a big pinch of salt and the pasta. Cook pasta according to package instructions.
  • Once butternut squash is slightly cool, add to a blender along with the vegetable broth, raw cashews, and sage. Blend until completely smooth.
  • Right before draining the pasta, reserve 1 cup of pasta water. Then, drain the pasta and return to the pot along with the butternut squash sauce. Add ¼ cup of pasta water at a time to the pasta to thin out the sauce, as needed.
  • Serve immediately with additional fresh herbs.

Nutrition

Calories: 300kcal

Interested In More Gluten-Free and Dairy-Free Pasta Recipes? Try These!

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30 Minutes or Less

Mummy Brownies (gluten-free!)

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overhead close up image of mummy brownies with candy eyes.

Hey there, fellow dessert aficionados and Halloween enthusiasts! Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!

overhead image of gluten-free mummy brownies on parchment paper.

What You’ll Need to Make Mummy Brownies

A Batch of Almond Flour Brownies: You can use any brownie recipe you like – fudgy, cakey, or even my gluten-free almond flour brownies for a healthier twist. This recipe is all about the decoration!

Plain Icing: This is what you’ll use to create the mummy’s wrappings. You can buy pre-made icing or make your own with powdered sugar and a touch of milk.

Candy Eyes: These are the pièce de résistance! Candy eyes give your mummy brownies that adorable and slightly eerie look. You can find them at most baking supply stores or order them on Amazon.

mummy brownies on parchment paper.

Tips and Tricks

  • Cool Before You Mummy-fy: Make sure your brownies are completely cool before you start the mummy decoration. You don’t want your icing to melt all over the place. We’re going for mummy precision, not mummy mess!
  • Mummy Patterns: There’s no right or wrong way to create your mummy patterns. Some like neat, parallel lines, while others prefer a more chaotic mummy look. Be creative! And remember, mummies are meant to be a little imperfect.
  • Save the Eyes for Last: When you’re putting on the candy eyes, do it as the final step. It’s like giving your mummy brownies their finishing touch. This way, you can place the eyes wherever you like and give each mummy its own unique personality.
almond flour mummy brownies with a bite taken out.
5 from 1 vote

Mummy Brownies

Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings

Ingredients

  • a batch of brownies, I used this almond flour brownies recipe
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • candy eyes

Instructions

  • Let your brownies cool completely, then cut into 12 rectangles.
  • Make the icing by whisking together the powdered sugar and milk in a small bowl. Transfer the icing to a pastry bag or a ziploc bag and make a small cut at the tip of the bag where the icing can drizzle out.
  • Drizzle icing across brownies in a zig-zag pattern, then place two eyes on each brownie.
  • Leave icing to harden for about 10 minutes, then serve.

Nutrition

Calories: 300kcal

Halloween just got a little sweeter with these Mummy Brownies. Whether you’re planning a spooky soirée or just want a fun, easy baking project to enjoy with the family, these little mummies are sure to bring a smile to your face.

So, pick your favorite brownie recipe, get your decorating skills ready, and make some mummylicious treats. It’s the perfect way to satisfy your sweet tooth and add a little Halloween magic to your dessert table. Happy mummy-making!

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30 Minutes or Less

Meal Prep Chicken Salad Lunch Boxes

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overhead image of chicken salad lunch boxes with cucumbers, almond, grapes, and blackberries

Hey there, lunch lovers! Are you tired of sad desk lunches or last-minute takeout decisions? We’ve got the solution – a scrumptious, healthy Meal Prep Chicken Salad Lunch Box that’ll have your coworkers drooling and your taste buds doing the happy dance. So, dust off those meal prep containers and let’s dive into lunchtime bliss!

meal prep chicken salad lunch boxes with crackers on the side.

For more meal prep recipes, purchase my ULTIMATE Meal Prep E-Book for just $5 HERE!

What You’ll Need to Make Chicken Salad

Chicken Breast: The star of the show! Opt for boneless, skinless chicken breasts for a lean and protein-packed salad.

Mayonnaise: Go light or use a healthier mayo option if you’re watching your calories. It’s the creamy base that ties everything together. I used Sir Kensington’s Avocado Oil Mayonnaise in my chicken salad.

Pecans or Walnuts: These crunchy nuts add a delightful texture and a hint of nutty flavor to your chicken salad. Choose your favorite!

Fresh Tarragon: Don’t skip this herbaceous gem! Fresh tarragon elevates the flavors to a whole new level.

Lemon Juice: A squeeze of fresh lemon juice provides that zesty kick that makes your taste buds sing.

chicken salad being scooped up with a cracker.

Click HERE for a link to the meal prep lunch boxes I use in this recipe!

Tips and Tricks

  • The Perfect Chicken: Start with perfectly cooked chicken. You can poach it, grill it, or even use rotisserie chicken if you’re short on time. The key is to make sure it’s cooked through but still juicy. Overcooked chicken makes for a dry salad, and we don’t want that!
  • Balance is Key: Play around with the mayo-to-chicken ratio to suit your taste. Some like it creamy, while others prefer a lighter touch. You’re the boss of your lunchbox, so adjust to your heart’s content.
  • Prep for Success: This chicken salad is an MVP in meal prep. Make a big batch on Sunday and portion it into containers for the week. It stays fresh in the fridge, making lunchtime a breeze. Just be sure to keep the nuts separate until you’re ready to dive in to maintain that satisfying crunch.
5 from 1 vote

Meal Prep Chicken Salad Lunch Boxes

Hey there, lunch lovers! Are you tired of sad desk lunches or last-minute takeout decisions? We’ve got the solution – a scrumptious, healthy Meal Prep Chicken Salad Lunch Box that’ll have your coworkers drooling and your taste buds doing the happy dance. So, dust off those meal prep containers and let’s dive into lunchtime bliss!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

For the chicken salad:

  • 1 1/2 pounds boneless and skinless chicken breast
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 celery stalks, diced
  • 1/2 cup pecans or walnuts, chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh tarragon, chopped
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the lunch boxes:

  • crackers, I used gluten-free crackers
  • cucumbers or carrots, sliced
  • fruit, such as grapes or berries
  • nuts, such as almonds

Instructions

  • Place chicken breasts in a wide pot or deep skillet, then pour in enough water until chicken is completely submerged in water.
  • Bring pot to a boil, then reduce to a simmer and cover with a lid. Cook for 10-12 minutes, or until chicken is cooked through.
  • Remove chicken from the water, then place on a cutting board and either chop the chicken into cubes or shred the chicken with two forks.
  • Place chopped or shredded chicken into a large bowl and let cool completely.
  • Once cool, add in all remaining chicken salad ingredients. Mix everything together until well combined.

For the lunch boxes:

  • Add the chicken salad to the lunch boxes along with the veggies, fruit, and nuts. Then, store the crackers separately.
  • Store the chicken salad lunch boxes in the fridge for up to 4 days, and store the crackers separately at room temperature.

Notes

  • Nutrition

    Calories: 300kcal

    Say goodbye to boring lunches and hello to lunchtime bliss with our Meal Prep Chicken Salad Lunch Boxes! It’s the perfect blend of protein, flavor, and convenience. Plus, with our handy tips and tricks, you’ll be the lunchtime hero of your office.

    So, go ahead, whip up a batch, and let your taste buds savor the deliciousness. Your coworkers will be envious, and your taste buds will be thanking you. Happy meal prepping!

    Interest In More Meal Prep Recipes? Check These Out!

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