Tag

healthy recipe

Browsing

Think snickers can’t be healthy?? Think again! I’ve pretty much made it my life’s work to take unhealthy treats and make them healthy. Like my healthy gluten-free mug cake, and my healthy cookie dough bars (another no-bake dessert in constant rotation around here!). These 4-ingredient healthy snickers fit seamlessly into my healthier treats lineup. My recent nighttime routine has included getting my baby to bed, popping 3 or 4 of these healthy snickers out of the freezer, and cozying up on the couch while I savor every last bite. My husband’s also obsessed, so I’ve been doubling this recipe to make sure there’s plenty to go around!

For this recipe, you’ll want to start with a silicone ice cube tray. I purchased these ones (they come in a 2-pack) and have loved them so far! They’re also great for making ice cubes too, as the silicone helps the cubes slide right out. From there, you’ll need just four simple ingredients – chocolate, coconut oil, dates, and peanut butter. All relatively healthy ingredients, but they come together to create a treat that tastes seriously indulgent, but won’t hurt your stomach… no matter how many you eat! *wink wink*

overhead image of a healthy snicker with flaky sea salt on top.

What You’ll Need To Make These Healthy Snickers

Chocolate Chips: Opt for dairy-free or dark chocolate chips for a healthier option. These provide the rich, chocolatey coating for your snickers bites.

Coconut Oil: Coconut oil helps melt the chocolate chips and creates a smooth, glossy texture for your healthy candy bars.

Medjool Dates: These naturally sweet and chewy dates serve as the caramel-like layer in your snickers, providing natural sweetness and a satisfying texture.

Crunchy Peanut Butter: Choose your favorite brand of crunchy peanut butter to add nutty flavor and crunch to your guilt-free treats!

overhead image of healthy snickers bars with flaky sea salt on top.

Tips and Tricks

  • If your dates are too firm, soak them in warm water for 10-15 minutes before using. This will help soften them and make them easier to work with.
  • Using a silicone ice cube tray makes it easier to remove the snickers bites once they’re frozen. If you don’t have one, you can line a regular ice cube tray with plastic wrap for easy removal.
  • To ensure even distribution of ingredients, use a layering technique when assembling your healthy snickers bites. Start with a layer of melted chocolate, followed by a date and a dollop of peanut butter, then top with another layer of melted chocolate.
overhead image of healthy snickers cut in half with peanut butter inside.
5 from 2 votes

4-Ingredient Healthy Snickers

This healthy snickers recipe is the perfect healthier treat to satisfy your sweet tooth! Made with just 4 wholesome ingredients; chocolate chips, coconut oil, medjool dates, and crunchy peanut butter. They taste just like a snickers, but with a fraction of the sugar!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 15 snickers

Ingredients

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil
  • 8 medjool dates, pits removed and cut in half
  • 1/4 cup crunchy peanut butter

Instructions

  • Melt the chocolate chips and coconut oil together in a small bowl in the microwave.
    healthy-snickers-step-1
  • Take a silicone ice cube tray and fill 15 cavities of the tray with 1/2 tablespoon each of the melted chocolate.
    healthy-snickers-step-2
  • Place one pitted date half into each cavity on top of the chocolate.
    healthy-snickers-step-3
  • Then, add about ½ a tablespoon of crunchy peanut butter to each ice cube cavity, on top of each date.
    healthy-snickers-step-4
  • Pour the remaining melted chocolate into each ice cube cavity, covering the dates and peanut butter completely.
  • Place the ice cube tray in the freezer for about 20 minutes, or until the chocolate has completely hardened. Remove the tray from the freezer and pop out the healthy snickers. Store snickers in the fridge or freezer for up to 3 months!
    healthy-snickers-step-6

Notes

  • Here’s a link to the silicone ice cube trays I used to make my healthy snickers! They worked wonders and were super easy to clean.
  • Nutrition

    Calories: 300kcal

    I’m here to tell you that salads CAN be delicious, and this chicken fajita salad proves that! It’s fresh, loaded (…& I mean LOADED) with flavor, and high in protein. It’s similar to my reader-favorite Mediterranean grilled chicken salad, but with a Mexican-inspired marinade instead. And I actually stole the cilantro-lime dressing recipe from my steak salad, but shhh don’t tell anyone! I swear it’s just as incredible in this fajita salad too.

    ALSO, you guys know I’m obsessed with meal prep, so I made sure this salad could also be easily meal prepped! To do that, I assemble and divide the salads between four food storage containers. Then, I make the cilantro-lime dressing and store it in a separate jar. When I’m ready to eat, I simply remove one of my meal prepped fajita salads from the fringe, toss it in some dressing, then enjoy! So easy and SO. DAMN. DELICIOUS.

    close up image of chicken fajita salad in a bowl.

    What You’ll Need to Make Chicken Fajita Salad with Cilantro-Lime Dressing

    Chicken Marinade: The marinade infuses the chicken with bold flavors, so don’t rush this step; allow the chicken to marinate for at least 30 minutes to maximize taste.

    Chicken Cutlets: Opt for boneless, skinless chicken breast cutlets for quicker cooking, or butterfly regular chicken breasts to ensure even thickness and faster grilling!

    Bell Peppers: For added smokiness, grill the bell peppers alongside the chicken or use a cast-iron skillet for a charred flavor.

    Pumpkin Seeds: Roasted pumpkin seeds provide a delightful crunch and keep this salad recipe gluten-free. However, feel free to swap them out for toasted almonds or crispy tortilla strips if you’d like.

    Cilantro-Lime Dressing: Customize the dressing’s sweetness by adjusting the honey or maple syrup according to your taste preference. You can also add all dressing ingredients to a blender (no need to chop the cilantro or garlic if you do) then blend until smooth!

    chicken fajita salad with cilantro lime dressing in a bowl.

    Tips and Tricks

    • Don’t overcrowd the skillet when cooking the chicken to ensure even browning and avoid steaming.
    • For extra flavor, grill the chicken instead of pan-searing it! I love doing this in the summertime – easier cleanup, and super delicious.
    • Make extra dressing—it’s versatile and adds incredible flavor to other salads or grilled veggies! Or, skip the dressing altogether and use your favorite store-bought dressing for an even easier meal.
    • Feel free to customize this salad based on what you love! Not a fan of chicken? Marinate and cook steak instead. Or if you want to add a little cheese, go right ahead!

    Chicken Fajita Salad with Cilantro-Lime Dressing

    5 from 1 vote
    Recipe by Samantha Course: MainCuisine: MexicanDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    15

    minutes
    Total time

    25

    minutes

    Elevate your salad game with this fresh and flavorful chicken fajita salad! Marinated chicken, sauteed peppers and onions, crisp romaine lettuce, and a quick homemade cilantro-lime dressing. This salad is bursting with delicious flavor!

    Ingredients

    • For the marinade:
    • 2 tablespoons olive oil

    • 2 tablespoons lime juice

    • 1 tablespoon chili powder

    • 1/2 tablespoon cumin

    • 1 teaspoon garlic powder

    • 1 teaspoon smoked paprika, or regular paprika

    • 1 teaspoon dried oregano

    • 1 teaspoon salt

    • For the salad:
    • 4 boneless and skinless chicken breast cutlets, or 2 chicken breasts sliced horizontally to create 4 chicken cutlets

    • 1/2 yellow onion, peeled and sliced

    • 1/2 red bell pepper, cored and sliced

    • 1/2 yellow bell pepper, cored and sliced

    • 1/2 green bell pepper, cored and sliced

    • 5 cups romaine lettuce, chopped

    • 1 pint cherry tomatoes, halved

    • 2 avocados, clised

    • 1/2 cup roasted pumpkin seeds (pepitas)

    • For the cilantro-lime dressing:
    • 1/2 cup fresh cilantro, finely chopped

    • 1/2 cup olive oil

    • 1/4 cup lime juice

    • 1 tablespoon honey or maple syrup

    • 1 garlic clove, peeled and minced

    • 1/2 teaspoon onion powder

    • pinch of red pepper flakes, optional

    Directions

    • Whisk marinade ingredients together in a large bowl, then add in the chicken breasts. Coat the chicken in the marinade, then cover and let it sit while you prep the rest of your salad.
    • Place a large skillet over medium-high heat. Add about a teaspoon of oil to the skillet, then add in the sliced onion and peppers. Cook the peppers and onions for about 3-5 minutes, or until cooked to your liking. Remove the peppers and onions from the skillet and set aside.
    • Return your skillet to medium-high heat, then add the chicken cutlets to the skillet. Cook chicken for about 5 minutes per side, or until a meat thermometer inserted into the chicken reads 165° Fahrenheit. Remove chicken from the skillet and let it rest on a cutting board for a few minutes before slicing.
    • Now, make the cilantro-lime dressing by adding all dressing ingredients to a small bowl and whisking together to combine.
    • Assemble the salad by placing the chopped lettuce, cherry tomatoes, cooked peppers and onions, cooked then sliced chicken, avocado, and pumpkin seeds to a large bowl. Drizzle the cilantro-lime dressing over the salad and toss to combine. Serve immediately or, meal prep this salad ahead of time by storing the dressing separately. Then, right before serving, pour dressing over the salad and enjoy!

    Recipe Video

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    As I enter my first cold and flu season as a mom, I’m doing everything I can to boost my family’s immune system! While my son (currently 9 months old) can’t have these immunity shots quite yet, my husband and I each take a shot a day to… keep the doctor away. Sorry, I had to!

    These immunity shots are jam-packed with antioxidants to help strengthen your immune system. A combination of fresh ginger, turmeric, and citrus create a powerhouse to help ward off colds. Also, the addition of black pepper helps to activate the turmeric, leading to even more anti-inflammatory benefits.

    They’re tangy, spicy, incredibly potent, but work some serious magic to keep my family healthy. If you also want to avoid getting sick this cold and flu season, I highly recommend you whip up a batch too!

    homemade immunity shot being poured into a glass.

    What You’ll Need to Make this Immunity Shots Recipe

    Fresh Ginger: Ginger is renowned for its anti-inflammatory and antioxidant properties. It aids digestion, soothes sore throats, and provides a zesty kick to our immunity shots. And in case you have leftover fresh ginger after making this recipe, use it to make these healthy teriyaki chicken bowls. Eating an overall healthy diet also works wonders for building a strong immune system!

    Fresh Turmeric Root: Curcumin, the active compound in turmeric, is a superhero in the anti-inflammatory world! It’s a natural immune booster, assisting the body in fighting off infections and promoting overall well-being.

    Lemons: Packed with vitamin C, lemons contribute to collagen production, which is crucial for skin health. They also support the immune system and add a refreshing citrusy flavor to the shots.

    Oranges: Another vitamin C powerhouse, oranges help stimulate the production of white blood cells, enhancing the immune system’s defense mechanism against illnesses. Because of its cold-fighthing benefits, I aim to eat as much vitamin C as possible this time of year. One of my favorite ways to enjoy citrus fruits is in this citrus salad recipe – seriously so good!

    Black Pepper: Piperine, found in black pepper, enhances the absorption of curcumin from turmeric. This dynamic duo ensures you get the most out of the turmeric’s immune-boosting properties.

    homemade immunity shots with lemon, orange, fresh ginger, and fresh turmeric on the side.

    What are the Health Benefits of Immunity Shots?

    • The combination of fresh ginger, turmeric, lemons, and oranges provides a powerful boost to the immune system! These ingredients are rich in antioxidants and vitamins, supporting the body’s defense against infections and illnesses.
    • Ginger and turmeric, with their anti-inflammatory properties, help reduce inflammation in the body. Chronic inflammation is linked to various health issues, and incorporating these shots into your daily routine may contribute to overall well-being.
    • Lemons and oranges are excellent sources of vitamin C, essential for collagen production, skin health, and a robust immune response. Regular consumption of these immunity shots ensures a steady intake of this vital nutrient, promoting optimal health!

    Tips and Tricks

    Play with Ratios: Adjust the quantities of ginger, turmeric, and citrus to suit your taste preferences. If you enjoy a more zesty kick, add an extra squeeze of lemon or orange.

    Storage Savvy: To ensure your shots stay fresh, store the juice in an airtight container in the fridge. Use dark glass containers to protect the ingredients from light, maintaining their potency.

    Prep Ahead: Consider prepping larger batches and freezing the juice in ice cube trays. Pop out a cube whenever you need a quick immunity boost – it’s a time-saving trick for those hectic days.

    Homemade Ginger and Turmeric Immunity Shots

    5 from 2 votes
    Recipe by Samantha Course: DrinksDifficulty: Easy
    Servings

    10

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    These immunity shots are packed with antioxidants to help strengthen your immune system! They’re the easiest, most natural way to help prevent getting sick during cold and flu season. Fresh ginger and turmeric, plenty of citrus, and black pepper make for a tangy, spicy, and potent immunity shot. Enjoy once a day for optimal results!

    Ingredients

    • 1/4 cup fresh ginger, chopped

    • 1/4 cup fresh turmeric root, chopped

    • 2 lemons, peeled and chopped

    • 2 oranges, peeled and chopped

    • 1 teaspoon black pepper

    • 2 cups water

    Directions

    • Add all ingredients to a blender and blend on high for 1-2 minutes.
    • Place a fine mesh strainer over a bowl or pitcher and pour the liquid through the strainer, and use a spoon to stir the liquid around in the strainer to separate the pulp from the juice.
    • Discard the pulp in the strainer, then pour the juice into an airtight container and store it in the fridge for up to 2 weeks.
    • When ready to drink, pour 2 ounces into a glass and drink quickly (like a shot!).

    Recipe Video

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

    overhead image of Jennifer Aniston salad with pistachios and dressing on the side.

    Jennifer Aniston recently described her perfect salad as, “bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios.” And OMG the internet went CRAZY for it! Recipes similar to the salad the Friends actress described quickly popped up all over TikTok. The Jennifer Aniston salad went viral. So, as a foodie and fellow salad-lover, I had to give it a try for myself.

    My version of the salad contains everything Jennifer described – bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios – my only addition is a simple lemon, olive oil, salt, and black pepper dressing. Since Jen didn’t offer up a dressing herself, this is what I envisioned a salad like this being tossed in. And let me tell you, it TOTALLY lived up to the hype!

    Dressing being poured over the Jennifer Aniston salad.

    What You’ll Need to Make the Jennifer Aniston Salad

    Bulgur Wheat or Quinoa – In keeping this super authentic to Jen’s recipe, I used bulgur wheat in my salad. However, bulgur wheat can be hard to come by, so I also offer up the option to use quinoa instead. Both are hearty, protein-rich, super nutritious grains. Never had bulgur wheat? It’s most similar to farro or barley, but smaller grain. Bulgur wheat has a nice nutty flavor, and will keep you full without feeling weighed down.

    Garbanzo Beans/Chickpeas – What’s the difference between garbanzo beans and chickpeas? Literally nothing! They’re two names for the exact same thing. Jennifer Aniston called them “garbanzo beans,” but I call them “chickpeas,” so that’s what we’re sticking with. Chickpeas are an excellent source of protein, especially in this salad recipe!

    Feta Cheese – Greek brined white cheese, made from sheep’s milk. Feta adds the perfect salty bite to this salad! And because it’s made with sheep’s milk, it has a lower lactose content. Meaning, those whoe are lactose intolerant (aka ME!), may have an easier time tolerating feta cheese. I, personally, can enjoy it in small amounts without any issue. However, if you can’t tolerate feta, or simply need a dairy-free option, check out my “make it vegan” section below!

    Parsley and Mint – Don’t skimp on the fresh herbs! Fresh parsley and mint are my favorite parts of this salad. They add a super fresh and vibrant component to this recipe. Therefore, don’t leave ’em out!

    close-up overhead image of Jennifer Aniston salad.

    Adjust This Recipe to Your Dietary Needs

    Make it Gluten-Free: Yes, bulgur wheat contains gluten. Therefore, opt for quinoa instead of bulgur wheat to make this Jennifer Aniston salad entirely gluten-free.

    Make it Vegan/Dairy-Free: For a vegan/dairy-free salad, either leave out the feta cheese, or replace it with your favorite vegan feta. I love the Violife Vegan Feta, it tastes and crumbles just like the real thing!

    Jennifer Aniston Salad

    4 from 14 votes
    Recipe by Samantha Course: MainDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    15

    minutes
    Total time

    25

    minutes

      The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

      Ingredients

      • For the bulgur wheat/quinoa:
      • 1 cup bulgur wheat or quinoa, dry

      • 2 cups water or vegetable broth

      • For the salad dressing:
      • 1/2 cup olive oil

      • 1/2 cup lemon juice

      • 1/2 teaspoon salt

      • 1/4 teaspoon black pepper

      • For the salad:
      • 1 (15 ounce) can chickpeas, drained and rinsed

      • 1 cup English cucumber, chopped

      • 1 cup feta cheese, crumbled

      • 1/2 red onion, diced

      • 1/2 cup roasted salted pistachios, roughly chopped

      • 1/2 cup fresh parsley, chopped

      • 1/4 cup fresh mint, chopped

      Directions

      • Add either bulgur wheat or quinoa to a small saucepan, along with water or vegetable broth. Bring to a simmer, then cover and cook over low heat for 12-15 minutes. Once bulgur wheat or quinoa has absorbed all liquid, remove from heat and let stand covered for an additional 5 minutes. Then, remove lid and fluff with a fork.
      • While the bulgur wheat or quinoa cooks, make the salad dressing by adding all ingredients to a bowl and whisking to combine.
      • Add cooked bulgur wheat or quinoa to a large bowl, along with the remaining salad ingredients. Pour dressing over salad and toss, then either serve immediately or let chill in the fridge for a few hours before serving.

      Recipe Video

      Notes

      • Leaving the salad to chill for a few hours before eating will increase the flavor!
      • Leftover salad will stay fresh in an airtight container in the fridge for up to 5 days. No need to store the dressing separately.

      Did you make this recipe?

      Share it and tag @samdoesherbest on Instagram!

      Like this recipe?

      Follow us @samdoesherbest on Pinterest

      Perfectly creamy and extra “cheesy” vegan spinach and artichoke dip! Perfect for entertaining, bring this easy vegan recipe to your next party or potluck. A handful of simple ingredients, a blender, a baking dish, and 30 minutes is all you’ll need!

      Overhead image of vegan spinach artichoke dip in a skillet with chips on the side.

      What You’ll Need To Make This Vegan Spinach Artichoke Dip

      Cashews – Raw and unsalted cashews are the base of this hearty plant-based dip. You’ll start by soaking them in boiling for water for about 10 minutes, this’ll soften them and help them blend. I love using cashews in this recipe for not only their buttery flavor, but for how nutritionally dense they are! This vegan spinach artichoke dip is so much healthier than the classic kind, and higher in protein.

      Nutritional Yeast – I know what you’re thinking …nutritional what? Just hear me out. Nutritional yeast is a totally natural, plant-based ingredient with a nutty, “cheesy” flavor. I use and love this Bragg’s Nutritional Yeast for all of my savory vegan recipes. It’s surprisingly versatile and tastes delicious sprinkled over popcorn, pasta, potatoes, and in this recipe. Though if you’re not vegan and/or have no interest in getting yourself some nutritional yeast (you’re missing out), you can easily replace the two tablespoons of nutritional yeast with two tablespoons of powdered parmesan cheese.

      Lemon Juice – A touch of lemon juice mimics the tanginess found in most dairy products. And because this vegan spinach artichoke dip is completely dairy-free, the lemon juice is necessary. Though if you don’t have any fresh lemon juice on-hand, you can use a tablespoon of apple cider vinegar or white wine vinegar instead.

      Artichoke Hearts – Arguably the best part, one whole can of drained artichoke hearts give this side dish its signature hearty texture. They key here is using a can of artichokes packed in water, not oil!

      A tortilla chip being dipped into vegan spinach artichoke dip.

      Tips and Tricks

      • This vegan spinach artichoke dip tastes best straight out of the oven! When making for guests, I recommend blending and prepping this dish ahead of time, then popping it in the oven right before your guests arrive. This’ll guarantee the dip is bubbling hot, and tastes its best for friends and family.
      • Store any leftovers in an airtight container in the fridge for up to one week. To reheat, you can either microwave on high for 45 seconds, or bake at 425° Fahrenheit for 5-10 minutes.
      • Serve this plant-based dip however you’d like! I enjoyed mine with a side of crispy corn tortilla chips. Though you can even serve it with a side of fresh veggies for a super healthy, vegan snack.

      Adjust This Recipe To Your Dietary Needs

      Make it Nut-Free: For a nut-free version of this recipe, use raw and unsalted sunflower seeds in place of the cashews!

      Add Cheese: If not vegan or dairy-free, go ahead and top this spinach artichoke dip off with some shredded parmesan and/or mozzarella right before baking.

      Vegan Spinach Artichoke Dip

      0 from 0 votes
      Recipe by Samantha Course: SidesDifficulty: Easy
      Servings

      10

      servings
      Prep time

      5

      minutes
      Cooking time

      20

      minutes
      Total time

      25

      minutes

      Perfectly creamy and extra “cheesy” vegan spinach and artichoke dip! Perfect for entertaining, bring this easy vegan recipe to your next party or potluck. A handful of simple ingredients, a blender, a baking dish, and 30 minutes is all you’ll need!

      Ingredients

      • 1 1/2 cups raw cashews, unsalted

      • 1 1/2 cups unsweetened non-dairy milk, I used almond milk

      • 2 tablespoons nutritional yeast

      • 1 tablespoon lemon juice

      • 2 teaspoons garlic powder

      • 1 teaspoon onion powder

      • 1 teaspoon salt

      • 1 (14-ounce) can artichoke hearts, drained

      • 4 cups fresh spinach, or 2 cups frozen spinach

      Directions

      • Preheat oven to 425° Fahrenheit.
      • Soak cashews in a heat-safe bowl with boiling water for 5-10 minutes, then drain.
      • Add soaked and drained cashews to blender along with the non-dairy milk, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend until super smooth and no lumps remains.
      • Add drained artichoke hearts and fresh or frozen spinach to blender and pulse 2-3 times to finely chop the veggies.
      • Transfer to an oven-safe dish or skillet and bake for 20 minutes, or until lightly golden brown and bubbly.

      Recipe Video

      Did you make this recipe?

      Share it and tag @samdoesherbest on Instagram!

      Like this recipe?

      Follow us @samdoesherbest on Pinterest