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30 Minutes or Less

Mom’s BEST Watergate Salad

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two glasses of watergate salad with cherries on top

My Mom’s famous watergate salad recipe will blow your mind! A pistachio whipped cream base, with plenty of chopped fruit and mini marshmallows. I grew up on this best EVER no-bake dessert, my favorite for summer parties or barbecues!

overhead image of watergate salad in a glass with a cherry on top

What You’ll Need To Make Watergate Salad

Pistachio Pudding Mix – Any brand of pistachio pudding mix will taste delicious in this pistachio-flavored dessert! Use whatever you can find, whether that’s instant, low-sugar, etc.

Whipped Cream – For a dairy-free version, sub regular whipped cream for coconut whipped cream in this no-bake dessert recipe. I went the dairy-free route this time and used a tub of So Delicious Coconut Whipped Cream in my watergate salad. This is the only tweak I made from my Mom’s original recipe!

Fruit Cocktail – I think the fruit cocktail is my favorite part of this entire recipe. Chunks of peaches, pears, grapes, pineapple, and cherries swirled into the pistachio whipped cream base. My sister and I used to fight over who got the most cherries in their serving of watergate salad growing up. If ya ask me, those fruit cocktail cans never have enough maraschino cherries in ’em!

Crushed Pineapple – Crushed pineapple, sometimes labeled as “pineapple tidbits,” give this dessert its perfect texture. Smooth, creamy, light, and fluffy with just a little something to bite down on! If you can’t find crushed pineapple, you can finely chop up a can of cut pineapple instead.

Mini Marshmallows – My Mom always made her watergate salad with these rainbow mini marshmallows, but I couldn’t find any near me so I used the classic white mini marshmallows instead. The rainbow kind contribute a bit more fruity flavor, but the classic kind are just as delicious! Feel free to use whichever you prefer, or have on-hand.

one glass of watergate salad with chopped pistachios and a cherry on top.

Adjust This Recipe To Your Dietary Needs

Make it Vegan – Make this watergate salad vegan by using a tub of coconut whipped cream, and vegan mini marshmallows. I tested this recipe with these Dandie’s Vegan Marshmallows and couldn’t even taste the difference!

two glasses of watergate salad with cherries on top
4.67 from 3 votes

Mom’s FAMOUS Watergate Salad

My Mom’s famous watergate salad recipe will blow your mind! A pistachio whipped cream base, with plenty of chopped fruit and mini marshmallows. I grew up on this best EVER no-bake dessert, my favorite for summer parties or barbecues!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings

Ingredients

  • 1 (3.4 ounce) box pistachio pudding mix
  • 1 (9 ounce) tub whipped cream, or coconut whipped cream to make it dairy-free
  • 1 (15 ounce) can fruit cocktail, drained
  • 1 (20 ounce) can crushed pineapple, drained
  • 2 cups mini marshmallows

Instructions

  • Mix together pistachio pudding mix and whipped cream in a large bowl until fully combined.
  • Add in drained fruit cocktail, crushed pineapple, and mini marshmallows. Leave to set in fridge for at least one hour, then serve cold.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Marshmallow Fruit Dip (just 4 ingredients!)

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fresh strawberry in marshmallow fruit dip.

A perfectly sweet, light, and fluffy marshmallow fruit dip! Comes together in a few simple steps with only four ingredients. This fruit dip is both gluten-free and dairy-free, perfect recipe for potlucks and/or summer parties!

overhead image of marshmallow fruit dip in a bowl with berries and sliced pears.

What You’ll Need To Make Marshmallow Fruit Dip

Egg Whites – Use your favorite method to separate four egg whites from their yolks. I use this method to separate my eggs, which takes some practice but doesn’t require any special kitchen tools. And don’t discard your egg yolks! Instead, save and add them to your morning scramble for extra vitamins and minerals.

Sugar – Either cane sugar or white sugar will work in this recipe. I used unbleached cane sugar, for the simple fact that it’s less processed than white sugar. However, feel free to use whichever sugar you have on-hand. And for a paleo option, check out the “adjust this recipe to your dietary needs” section below!

Cream of Tartar – I know what you’re thinking …cream-of-what?? Cream of tartar is a white powder, found in either the baking or spice aisle of most grocery stores. It’s a stabilizer that gives this marshmallow fruit dip it’s ultra-fluffy texture. Sure, you can make this recipe without it, but your egg whites won’t whip up as nicely.

Vanilla Extract – A touch of vanilla extract makes this fruit tip taste just like homemade marshmallow fluff! While you can certainly leave the vanilla out, it does add a nice hint of extra delicious flavor.

strawberry being dipped into marshmallow fruit dip.

Serve This Marshmallow Fruit Dip With…

  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • Sliced Apples
  • Pears
  • Grapes
  • Pineapple
  • Melon
  • or whatever fruit you have on-hand!
marshmallow fruit dip on a fresh strawberry, on a fork.

Adjust This Recipe To Your Dietary Needs

Make it Sugar-Free: For a sugar-free dessert recipe, replace the regular sugar with your favorite granular sugar substitute. I recommend either granular monk fruit sweetener, or swerve.

Make it Paleo: Use coconut sugar for a paleo marshmallow fruit dip! If taking this option, your dip will appear a caramel/brown color, rather than the white you see in these photos.

close-up image of marshmallow fruit dip with fresh berries.
5 from 1 vote

Marshmallow Fruit Dip (just 4 ingredients!)

A perfectly sweet, light, and fluffy marshmallow fruit dip! Comes together in a few simple steps with only four ingredients. This fruit dip is both gluten-free and dairy-free, perfect recipe for potlucks and/or summer parties!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 servings

Ingredients

  • 4 large egg whites
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • fresh fruit, for serving

Instructions

  • Place the egg whites, sugar, and cream of tarter in a large bowl.
  • Bring 2-inches of water in a saucepan to a simmer, then place the bowl on top of the saucepan. Do not let the bowl touch the water.
  • Whisk egg white mixture constantly for 3-4 minutes, or until thin, smooth, and sugar has completely dissolved. If you have a kitchen thermometer, check that the temperature has reached 160° Fahrenheit.
  • Remove bowl from saucepan, add in vanilla extract, then while still hot beat with a hand or stand mixer until super light and fluffy, about 5 minutes. Serve marshmallow dip alongside fresh fruit.

Nutrition

Calories: 300kcal
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30 Minutes or Less

20-Minute Mongolian Chicken

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mongolian chicken in a skillet

Quick, easy, and insanely delicious 20-minute mongolian chicken! Inspired by the flavors in your favorite dish from your local Chinese restaurant – comes together in less time than it’d take you to order takeout.

overhead image of mongolian chicken on a plate over cauliflower rice

What You’ll Need To Make Mongolian Chicken

Chicken Breast – Thinly slice two large, boneless and skinless chicken breasts against the grain. Once sliced, it’s ready to use in this recipe! And for extra crispy chicken pieces, we start by coating them in corn starch before cooking. However, if you don’t have any corn starch, you can use arrowroot starch or tapioca starch in its place. Or, you can skip this step altogether!

Scallions – Slice three whole scallions (white and green part) however large or small you’d like. I typically slice mine in 2-inch pieces, since I love biting into large pieces of sautéed scallions in my mongolian chicken.

Ginger – If using fresh, whole ginger, slice off a 1-inch knob of ginger and remove the skin. Then, run your piece of ginger along a microplane grater until its finely grated. Or, to save time, I recommend buying a jar of minced ginger, and using that in this recipe instead!

Soy Sauce – Soy sauce is the classic addition to this Chinese-inspired recipe. However, if gluten-free, use tamari in place of the soy sauce. Or, for a slightly healthier version, use reduced sodium soy sauce instead!

close-up image of mongolian chicken in a skillet

Adjust This Recipe To Your Dietary Needs

Make it Paleo: Turn this into an easy paleo dinner recipe by replacing the corn starch with tapioca starch, and using coconut aminos in place of the soy sauce. Then, serve your cooked chicken over cauliflower rice – yum.

Make it Gluten-Free: For gluten-free mongolian chicken, make sure the corn starch you use is entirely gluten-free, and replace the soy sauce with an equal amount of tamari. Tamari is the gluten-free equivalent to soy sauce, and tastes exactly the same!

overhead image of mongolian chicken in a skillet.

Interested In More Chicken Recipes? Try These!

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20-Minute Mongolian Chicken

Quick, easy, and insanely delicious 20-minute mongolian chicken! Inspired by the flavors in your favorite dish from your local Chinese restaurant – comes together in less time than it’d take you to order takeout.
Print Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pounds chicken breast, thinly sliced
  • salt, to taste
  • 1/4 cup corn starch, or arrowroot starch
  • 3 tablespoons avocado oil
  • 3 scallions, sliced
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 1 tablespoon corn starch
  • 1/2 cup vegetable broth
  • 1/4 cup soy sauce, or tamari if gluten-free

Instructions

  • Season chicken breast with salt, then toss in corn starch to coat.
  • Heat avocado oil in a large skillet over medium-high heat, once hot add in the chicken – cook until golden brown and cooked through. Remove chicken from skillet and set aside.
  • Lower heat to medium and add in the garlic, ginger, and scallions. Cook until fragrant, about 2 minutes.
  • Whisk the corn starch into the vegetable broth, then pour into the skillet along with the soy sauce. Reduce heat to low and simmer until sauce has thickened.
  • Once thick, add chicken back into the skillet and toss in sauce, then serve.

Video

Nutrition

Calories: 300kcal

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Breakfast

Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

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gluten-free blueberry muffins on a baking tray.

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.

stack of four gluten-free blueberry muffins.

Blueberry muffins are a classic recipe, and while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed! Super easy and quick to make, they taste just like they came from your favorite bakery!

WHAT YOU NEED TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS

Blueberries – Whether fresh or frozen, the ultimate staple to this recipe is, of course, blueberries!

Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these blueberry muffins their irresistibly soft texture!

Non-Dairy Milk – Although I used almond milk for this recipe, feel free to use other dairy-free products like oatmilk.

Honey or Maple Syrup – Naturally sweeten these blueberry muffins with honey or maple syrup to add a subtle but delicious flavor. It’s also much healthier than any refined sugar!

gluten-free blueberry muffins on a sheet of parchment paper

ADJUST THIS GLUTEN-FREE BLUEBERRY MUFFIN RECIPE TO YOUR DIET

  • Vegan: Use 3 flax eggs. They won’t be as big and fluffy, but will still taste delicious!

TIPS FOR MAKING GLUTEN-FREE BLUEBERRY MUFFINS

  • If you can’t find fresh blueberries, go ahead and use frozen.  

  • Use cupcake liners to keep the muffins from sticking to the pan.

  • To keep your muffins from getting “soggy bottoms,” allow the muffins to cool in the pan for a few minutes before placing on a cooling rack.
stack of gluten-free sugar cookies
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Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings

Ingredients

  • 1 ½ Cups Almond Flour
  • ½ Cup Tapioca Starch (corn or arrowroot starch might work, I haven’t tested it myself yet)
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 3 Eggs 
  • ¼ Cup Coconut Oil, melted
  • ¼ Cup Honey or Maple Syrup
  • ¼ Cup Non-Dairy Milk
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Fresh Blueberries

Instructions

  • Preheat the oven to 350F & grease or line a muffin pan.
  • Combine your dry ingredients – almond flour, tapioca starch, baking powder, & salt in a large bowl.
  • Add in your wet ingredients – eggs, coconut oil, honey or maple syrup, almond milk, vinegar, & vanilla extract and mix everything really well.
  • Fold in your fresh blueberries to your muffin batter until they’re incorporated.
  • Scoop out ¼-1/3 cup of batter into each muffin tin & bake for 20-25 minutes. These store best in the fridge – just pop in the toaster oven for a few minutes before enjoying.

Notes

  • Use cupcake liners to keep the muffins from sticking to the pan.
  • Frozen blueberries are a bit more likely to tint the muffins as you mix them in, but the result won’t taste any less delicious!
  • To store, wait until the muffins get to room temperature before placing them in an airtight container in the freezer. 

    • Nutrition

    Calories: 300kcal

    OTHER HEALTHY BREAKFAST/DESSERT RECIPES

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    30 Minutes or Less

    2-Ingredient Pineapple Ice Cream

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    overhead image of pineapple ice cream in a loaf pan

    Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This non-dairy frozen dessert is the BEST healthy summertime treat.

    hand holding a cone of pineapple ice cream

    What You’ll Need To Make Pineapple Ice Cream

    Frozen Pineapple Chunks – Either cut, then freeze a fresh pineapple yourself, or buy already frozen pineapple chunks. For tips on how to cut a pineapple, check out my step-by-step blog post here. But if you’re looking to save some time, buy two bags of frozen pineapple chunks from the frozen aisle at your local grocery store.

    Coconut Milk – Thick and creamy full-fat coconut milk tastes best in this pineapple ice cream! However, you can certainly use a light coconut milk instead, or really any kind of milk you’d like. And if you don’t have milk, use a couple tablespoons of water. The liquid is introduced at the very end of this recipe and should be used sparingly, just until you achieve a thick and creamy consistency.

    Food Processor or High-Speed Blender – While food processors work best to make this non-dairy frozen dessert, a high-speed blender will work as well. I made my pineapple ice cream with this (super cheap!) Hamilton Beach food processor. But I’ve also tried this recipe in my Vitamix, and it worked as well – just required more stopping to scrape down the sides of the blender.

    overhead image of pineapple ice cream in a loaf pan

    Tips and Tricks

    • Start with 1/4 cup of coconut milk, then slowly add in more to blend. The frozen pineapple mixture will start out icy and crumbly, but slowly turn smooth and creamy as more liquid is introduced. It’s important to start small here, as to not risk “watering down” your ice cream!
    • Swirl in some toasted coconut or fresh pineapple chunks! Right after blending, transfer the pineapple ice cream to an airtight container and stir in any mix-ins you’d like. Or, serve this healthy dessert with your favorite ice cream toppings!
    • Depending on how solid you’d like your ice cream, either serve it right away or freeze for a few hours before eating. How solid it is may also depend on how warm it is outside. During the summer months, I certainly have to freeze this for at least an hour before scooping and serving!

    This Pineapple Ice Cream Is…

    2 from 8 votes

    2-Ingredient Pineapple Ice Cream

    Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This pineapple ice cream is the BEST healthy summertime treat.
    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 6 servings

    Ingredients

    • 4-5 cups frozen pineapple chunks, about 2 10-ounce bags
    • 1/4-1/2 cup coconut milk

    Instructions

    • Add frozen pineapple chunks to food processor and pulse until crumbly.
    • Slowly add in coconut milk, starting with ¼ cup and adding more as necessary, and pulse until smooth.
    • Either serve immediately, or transfer pineapple ice cream to a parchment-lined loaf pan and freeze for 2-3 hours.
    • To serve, remove from freezer and let sit at room temperature for 5 minutes before scooping and enjoying.

    Nutrition

    Calories: 300kcal

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