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30 Minutes or Less

Easy Breakfast Tacos (Freezer Friendly!)

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breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.

breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

What You’ll Need

Tortillas – Either corn or flour tortillas will work for these breakfast tacos! I actually used Siete’s grain-free tortillas to keep my tacos a little lighter and healthier. Whatever tortillas you use, be sure to heat them up slightly in your pan to make them pliable and crispy around the edges.

Chorizo – The two most common types of chorizo are semi-cooked chorizo and dried chorizo. For this recipe, we’re looking for either semi-cooked chorizo or fresh chorizo. While uncommon, fresh chorizo works best in this recipe, so if you can find it definitely use it! Though I used semi-cooked chorizo and my breakfast tacos still turned out perfect. For semi-cooked, chop the chorizo into half or quarter moons then quickly cook in a hot skillet. For fresh chorizo, remove the meat from its casing and cook in a hot skillet until completely cooked through, crumbling the sausage as it cooks.

Eggs – They wouldn’t be breakfast tacos without some scrambled eggs! Luckily, scrambled eggs are super easy to throw together. Use as many or as few eggs as you’d like, I sometimes add a couple more into my scramble for extra protein.

Refried Beans – Either canned or homemade refried beans will taste delicious in this easy breakfast recipe. For homemade, I recommend this recipe, and for store bought, I prefer the Amy’s Organic Refried Beans.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan: Making vegan breakfast tacos is surprisingly easy with a few simple swaps. Cook up some scrambled tofu and double up on refried beans to make up for the lack of chorizo. The end result will be a delicious vegan breakfast with plenty of protein!
  • Make it Paleo: Use Siete Almond Flour Tortillas in place of regular tortillas to turn this into a paleo meal.
  • Make it Whole30: Ditch the tortillas and wrap these breakfast tacos in butter lettuce leaves instead! Also, make sure your refried beans and chorizo are Whole30 compliant. If you can’t find Whole30 compliant chorizo, use Whole30 compliant bacon instead.

How to Freeze Breakfast Tacos

  1. Wrap tortilla completely around filling, then wrap each individual taco in aluminum foil.
  2. Store in the freezer for up to 1 month.
  3. To reheat, place tacos still in foil in the oven at 350° Fahrenheit for 15-20 minutes or until heated through.
breakfast tacos being listed off of a plate
No ratings yet

Easy Breakfast Tacos (Freezer Friendly)

One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 8 small corn or flour tortillas
  • 4 ounces chorizo sausage, removed from casing or chopped
  • 8 large eggs, whisked
  • salt and pepper, to taste
  • 1 cup refried beans
  • 2 avocados, peeled and sliced

Optional toppings:

  • salsa
  • fresh cilantro, chopped
  • cheese
  • sour cream
  • hot sauce

Instructions

  • Heat tortillas in a skillet over medium-low heat, one at a time, until soft and pliable then set aside.
  • Add olive oil to skillet and cook chorizo sausage until browned and cooked through, then remove and set aside.
  • Add whisked eggs to skillet, season with salt and pepper, and scramble until full cooked.
  • Warm refried beans in either the microwave or a small saucepan over low heat.
  • Assemble tacos by spooning some refried beans, then chorizo, then scrambled eggs into each tortilla. Top with sliced avocado and any other toppings you’d like.

Nutrition

Calories: 300kcal

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Appetizers

The Best Baked Lemon Pepper Chicken Wings

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close-up overhead image of lemon pepper chicken wings on a plate

Incredibly zesty lemon pepper chicken wings are super quick and easy to make in the comfort of your own home! Bake ’em in the oven or air fryer, then finish off with a simple 4-ingredient lemon pepper sauce. These wings are irresistibly crispy and loaded with delicious flavor!

lemon pepper chicken wings in a bowl with beer and lemon slices on the side

What You’ll Need

Chicken Wings – Pick up 3 pounds of either drums, flats, or a combination of both for this chicken wing recipe. I typically reach for the “party pack” of wings at the grocery store, but honestly anything you can find/prefer will work. Once you unwrap your chicken wings, make sure you pat each wing dry with a paper towel before cooking. Getting the wings as dry as possible will ensure they bake up super crispy in the oven (or air fryer!).

Lemon Pepper Seasoning – You can either purchase a jar of lemon pepper seasoning, or simply make it yourself! I couldn’t find any pre-made seasoning near me, so I quickly threw together a homemade batch of my own. To do this, I cooked lemon peels in the oven at 170° Fahrenheit for 1 hour until super dried out. Then, I added the peels to a blender along with some whole black peppercorns and a pinch of salt. There are plenty of lemon pepper seasoning recipes out their on the internet, so do a little research and follow one that’s easiest for you! Or, of course, just buy lemon pepper seasoning from the store if you’d like.

Top Tips

  • Don’t crowd your baking sheet/rack with chicken wings before baking. Place each wing at least an inch apart to ensure that all sides crisp up evenly!
  • Switch up this lemon pepper chicken wings recipe however you’d like! For a little more spice, add in an extra pinch of freshly cracked black pepper. For extra tang, finish off with an extra squeeze of lemon juice. And for a bit more sweetness, use an additional teaspoon or two of honey!
  • Avoid using frozen chicken wings! If your wings are frozen, thaw them completely in the fridge before baking.

Adjust This Recipe to Your Dietary Needs

  • Make it Dairy-Free: Sub the melted butter in this recipe for non-dairy butter to have a completely dairy-free and delicious appetizer!
  • Make it Paleo: For paleo lemon pepper chicken wings, simply use ghee instead of butter and make your own seasoning by drying out lemon peels in the oven and grinding them with black peppercorns and salt.

How to Cook Chicken Wings in the Air Fryer

  1. Pat chicken wings dry with a paper towel, then add to a bowl along with olive oil, salt and black pepper. Toss to coat wings in oil and seasoning.
  2. Transfer chicken wings to air fryer tray or basket in an even layer (work in batches if necessary), cook at 360° Fahrenheit for 12 minutes. After 12 minutes, flip the wings over then cook for another 12 minutes.
  3. Once all wings are cooked and crispy, toss in your homemade lemon pepper sauce and enjoy!
close-up overhead image of lemon pepper chicken wings on a plate
5 from 2 votes

The Best Baked Lemon Pepper Chicken Wings

Incredibly zesty lemon pepper chicken wings are super quick and easy to make in the comfort of your own home! Bake ’em in the oven or air fryer, then finish off with a simple 4-ingredient lemon pepper sauce. These wings are irresistibly crispy and loaded with delicious flavor!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings

Ingredients

For the wings:

  • 3 pounds chicken wings
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the lemon pepper sauce:

  • 1/4 cup melted butter, I used non-dairy
  • 1 1/2 tablespoons lemon pepper seasoning
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • chopped parsley, for serving
  • lemons, sliced

Instructions

  • Preheat oven to 400° Fahrenheit and line a baking sheet with foil, and top with a wire baking rack.
  • Pat chicken wings dry with a paper towel, then add to a bowl along with olive oil, salt and black pepper. Toss to coat wings in oil and seasoning.
    lemon pepper chicken wings step 1
  • Transfer wings to an even layer on the prepared baking sheet with baking rack and bake for 35-40 minutes or until golden brown and crispy.
    lemon pepper chicken wings step 2
  • Mix together all lemon pepper sauce ingredients in a large bowl, then once wings are cooked toss them in the sauce until evenly coated.
    lemon pepper chicken wings step 3

Nutrition

Calories: 300kcal

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30 Minutes or Less

Fresh and Easy Guacamole Salsa

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close-up image of guacamole salsa with chips on the side

Super fresh and addictive guacamole salsa is the perfect game day, party, or potluck appetizer! Simple, yet delicious ingredients are blended into a smooth and creamy dip. Enjoy this guacamole salsa with crispy tortilla chips, or sliced carrots and celery for a healthy snack!

guacamole salsa in a bowl with chips on the side along with tomatillos and a sliced avocado

What You’ll Need To Make This Recipe

Tomatillos – These little green Mexican tomatoes are sold in most grocery stores. They’re wrapped in a papery green husk, that’s easily peeled away to reveal a beautiful, bright green tomato. To prepare your tomatillos for this dish, simply peel away the husk. Then, give each tomatillo a good rinse before using them in this recipe!

Jalapeño – A whole jalapeño may seem like a lot, but trust me, it yields very little spice in this guacamole salsa! One jalapeño is perfect for a mild salsa, while two is ideal for a medium salsa, and three for a full-blown spicy salsa. So pick your poison and add as many jalapeños as you’d like!

Avocados – Select three medium to large avocados for this recipe. The key to any avocado is making sure it’s ripe, but not overly ripe, before eating. The best way to tell whether an avocado is ripe is by giving it a gentle squeeze. If the skin feels firm, but gives just a little bit, then the avocado is perfect! Though if it’s hard (feels like you’re squeezing a rock), then it’s not yet ripe – store at room temperature for another day or two before it’s ready.

Cilantro – A large handful of cilantro gives this guacamole salsa its delicious, fresh flavor! Cilantro also has a number of great health benefits. It’s high in antioxidants, is a proven antibacterial, and has even been studied to reduce the risk of heart disease. You’ll want to wash your cilantro well under cold water before using in this, or any recipe. Once clean, gently pat it dry with a dish towel before slicing and removing the stems. Then, toss the cilantro leaves into a food processor along with the rest of the ingredients.

Top Tips

  • Boil the tomatillos and jalapeño until they’re soft and are easily pierced with a fork. Not boiling enough will make them tough to blend, and boiling too much will cook off some of their delicious flavor. Therefore, just about 10 minutes in boiling water is all they’ll need.
  • After you’ve blended your guacamole salsa, give it a taste! At this point, you can adjust the flavors in this recipe based on your preferences. Sometimes an extra pinch of salt or squeeze of lemon juice is all your dip needs!
  • Serve this easy app any way you’d like! I love enjoying mine with a big ole’ bowl of grain-free tortilla chips for a healthy, yet delicious snack. Though for an even healthier option, serve your salsa with some fresh cut veggies such as carrots, celery, and/or bell peppers!

How To Store It

To keep this guacamole salsa looking bright green and fresh, follow the storage steps below:

  1. Place in an airtight container, but do not secure the lid just yet.
  2. Take a sheet of plastic wrap and place it over the container, gently pressing down until it comes in contact with the top of the salsa. Ensure that all of the exposed salsa is in contact with and covered by the plastic wrap.
  3. Then, secure lid on top of the container before storing it in the fridge for up to three days!

When ready to serve, simply remove the lid and plastic wrap, then give everything a gentle stir before enjoying.

close-up image of guacamole salsa with chips on the side
5 from 1 vote

Fresh and Easy Guacamole Salsa

Super fresh and addictive guacamole salsa is the perfect game day, party, or potluck appetizer! Simple, yet delicious ingredients are blended into a smooth and creamy dip. Enjoy this guacamole salsa with crispy tortilla chips, or sliced carrots and celery for a healthy snack!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 servings

Ingredients

  • 10 tomatillos, husked and washed
  • 1 jalapeño, seeded and deveined
  • 3 avocados, peeled and pitted
  • 1 garlic clove, smashed and peeled
  • 1/2 cup fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon salt

Instructions

  • Bring a pot of water to a boil over medium-high heat. Boil tomatillos and jalapeño until soft, about 10 minutes.
  • Strain tomatillos and jalapeño from water, then add to a high-speed blender or food processor with remaining ingredients.
  • Blend until smooth, then serve immediately or store in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 300kcal

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30 Minutes or Less

Creamy Sun Dried Tomato Skillet Salmon Recipe

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sun dried tomato salmon recipe in a skillet with while wine and fresh parsley on the side

Perfectly seared salmon in a creamy sun dried tomato sauce, ready in under 30 minutes! This simple weeknight meal requires just one skillet and comes together in a flash. The perfect recipe when you’re craving seared salmon, with lots of delicious flavor!

creamy sun dried tomato skillet salmon recipe in a skillet with fresh parsley and lemon slices on top

Main Ingredients

Salmon Fillets – I used and recommend Atlantic salmon for this recipe. Atlantic salmon is buttery, flaky, and totally delicious. It’s pretty common, and shouldn’t be hard to find at your local grocery store or seafood counter. Sockeye is another very common type salmon, and will work in this recipe, but won’t cook up nearly as tender as Atlantic salmon. Sockeye salmon is quite lean, with a meatier consistency and a stronger fish flavor. Though feel free to use your favorite type of salmon in this dish!

Sun Dried Tomato Oil – Sun dried tomato oil is simply the oil found in a jar of sun dried tomatoes. Some sun dried tomatoes are sold dry and in bags, but for this recipe, you’ll want to get the jarred kind! That luscious oil the tomatoes are packed in is loaded with incredible flavor. However, if you can’t find sun dried tomatoes packed in oil, you can simply replace the sun dried tomato oil with a more mild olive or avocado oil.

White Wine – Any dry white wine will work in this salmon recipe! I used an extra dry Pinot Grigio and had perfect results. Though any white wine with either “dry” and/or “crisp” in the description will taste great. My favorite part of cooking with wine, is getting to pair a glass of it with my finished dish – yum!

Unsweetened Creamer – I used my dairy-free coffee creamer to make the sauce extra thick and velvety smooth. Though any cream/creamer will work here, just as long as it’s unflavored and unsweetened. If you’re not dairy-free, feel free to use heavy cream or whole milk instead.

Top Tips

  • Serve up this simple one-pan salmon recipe any way you’d like! I enjoyed mine over some brown rice and OMG it was delicious. I even used the ready-to-eat microwaveable brown rice to make this easy dinner recipe even easier to make!
  • If you have a cast-iron skillet, use it! Cast-iron does an incredible job at circulating heat and will create an irresistible golden crust on your salmon fillets. Though if you don’t have a cast-iron skillet, my recommendations are (in order) a stainless steel, ceramic, or non-stick skillet instead.
  • Love the idea of a creamy sun dried tomato sauce, but don’t love salmon? Simply turn this salmon recipe into a one-pan chicken recipe! To do this, replace the salmon fillets with four thinly sliced chicken breasts. Cook them just as you would the salmon, only increasing the cook time to ensure the chicken is completely cooked through.

Adjust This Recipe To Your Dietary Needs

Make it Dairy Free – Either use my dairy-free coffee creamer like I did, or 1/2 a cup of full-fat coconut milk in place of the creamer!

Make it Non-Alcoholic – For a wine-free version, simply sub the white wine for 1/2 cup of chicken or vegetable broth, plus 1 tablespoon of lemon juice. The broth will add flavor, while the lemon juice brightens things up!

close up of sun dried tomato salmon recipe
5 from 1 vote

Creamy Sun Dried Tomato Skillet Salmon Recipe

Perfectly seared salmon in a creamy sun dried tomato sauce, ready in under 30 minutes! This simple weeknight meal requires just one skillet and comes together in a flash. The perfect recipe when you’re craving seared salmon, with lots of delicious flavor!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 4 salmon fillets, about 8 ounces each
  • salt and pepper, to taste
  • 2 tablespoons sun dried tomato oil, see Notes
  • 1/2 cup sun dried tomatoes, sliced
  • 1 shallot, chopped
  • 6 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup unsweetened creamer I used my homemade non-dairy coffee creamer
  • 2 cups baby spinach
  • fresh parsley or basil, for serving

Instructions

  • Pat salmon fillets dry with a paper towel then evenly season with salt and pepper.
    sun dried tomato skillet salmon recipe step 1
  • Heat sun dried tomato oil in a large skillet over medium-high heat, place salmon fillets in skillet with the skin-side facing up. Cook salmon for about 5 minutes, then flip and cook for 2-3 minutes or until cooked to your liking. Remove salmon from skillet and set aside.
    sun dried tomato skillet salmon recipe step 2
  • Reduce heat to medium and add shallots, cook until soft, about 3 minutes. Add in sun dried tomatoes and garlic, cook for another 2-3 minutes.
    sun dried tomato skillet salmon recipe step 3
  • Pour in white wine and simmer for 3 minutes or until the liquid has slightly reduce. Pour in creamer and baby spinach, cook until spinach has wilted.
    sun dried tomato skillet salmon recipe step 4
  • Nestle salmon fillets back into skillet, spoon sauce over each fillet and simmer until warm – about 2 minutes.
    sun dried tomato skillet salmon recipe step 5

Notes

  • Sun Dried Tomato Oil: Sun dried tomato oil is simply the oil from a jar of sun dried tomatoes. If your sun dried tomatoes didn’t come packed in oil, use olive oil or avocado oil instead.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Green Blender Juice (How to Make Juice Without a Juicer)

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    green blender juice being poured into a glass, garnished with a lemon slice

    The quickest and easiest way to make your own green juice in a blender – no juicer necessary! A refreshing blend of green veggies, a touch of ginger, and a hint of green apple make this homemade juice not only palatable, but actually delicious. No fancy equipment or juicer is needed for this simple and super healthy recipe!

    green blender juice being poured into a glass, garnished with a lemon slice

    What You’ll Need For This Recipe

    Blender – I used my for this green juice recipe. It’s certainly an investment, but my gosh is it powerful! The is a total work horse and if you ask me, worth EVERY penny. I even purchased mine “reconditioned,” which is just a fancy way of saying “used,” and it’s so far lasted me four years and three moves! However, if you don’t have a Vitamix and don’t feel like investing in one at the moment (I get it), you can simply use whatever blender you have. And if your blender isn’t large enough to fit all the fruit and veggies at once, simply split the recipe up into two batches.

    Nut Milk Bag or Fine Mesh Strainer – I purchased my very inexpensive nut milk strainer bag off Amazon 5+ years ago. If you don’t own a nut milk bag, you have two options. You can either buy one, which happens to be my recommended option, since it’s also an important tool in my dairy-free coffee creamer recipe! Or, you can use a fine mesh metal strainer instead. Though beware, a metal strainer won’t catch nearly as much pulp as a nut milk bag will, resulting in a grainier green juice.

    Fresh Vegetables – Any and all fresh vegetables are welcome to this green blender juice party! The specific ones we use are cucumber, celery, kale, fresh ginger, lemon, and some green apple for a hint of sweetness. I highly recommend purchasing organic produce for this recipe, since there’s no cooking involved to kill off any gnarly chemicals. Also, since everything’s being blended together – simply give the vegetables a couple quick chops, nothing too precise.

    Top Tips

    • Store the fresh fruits and vegetables in the fridge before making your juice. This’ll ensure it blends up extra cold and refreshing! Warm green juice is OK, but definitely not nearly as enjoyable as cold green juice.

    • Get innovative with the pulp from your green blender juice! Add it to smoothies, popsicles, or I’ve even seen people use it in baked goods. It’s always a goal of mine to be as low-waste as possible in the kitchen, so if all else fails, I’ll simply add my leftover pulp to the compost pile.

    • Any fresh, homemade juice is best enjoyed immediately after making! This is when the most vitamins and minerals are available, leading to more nutrients to fuel your body and leave you feeling amazing. However, you can store any leftover green juice in an airtight container in the fridge for up to two days.

    Other Tasty Additions

    Feel free to add or substitute your favorite fruits or veggies, such as:

    • Carrots
    • Beets
    • Oranges
    • Pineapple
    • Lime Juice
    • Strawberries
    • Blueberries
    • Pears
    • Turmeric
    two glasses of blender green juice with lemon slices
    No ratings yet

    Green Blender Juice (How to Make Juice Without a Juicer)

    The quickest and easiest way to make your own green juice in a blender – no juicer necessary! A refreshing blend of green veggies, a touch of ginger, and a hint of green apple make this homemade juice not only palatable, but actually delicious. No fancy equipment or juicer is needed for this simple and super healthy recipe!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 10 minutes
    Servings: 2 servings

    Ingredients

    • 1 large cucumber, chopped
    • 1 bunch celery, chopped
    • 2 green apples, chopped
    • 1 bunch kale, chopped
    • 1-inch piece ginger, peeled
    • 1 lemon, juiced
    • 1 cup water

    Instructions

    • Add all ingredients to blender and blend until smooth.
    • Place a nut milk bag or fine mesh strainer over a large bowl and pour juice through bag or strainer. Squeeze out as much juice as possible and discard pulp.
    • Store in an airtight container in the fridge for up to 2 days.

    Notes

  • No need to remove any seeds or stems from your fresh fruits and vegetables! Simply run a knife through everything, making it just small enough to blend.

    • Nutrition

    Calories: 300kcal

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