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healthy

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30 Minutes or Less

Viral Watermelon Shaved Ice

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watermelon shaved ice in a small bowl with a sprig of fresh mint.

At 9 months pregnant in the dead of summer, watermelon is one of my biggest cravings! I got creative a few weeks ago with these 3-ingredient watermelon gummies, and can’t wait for the day I can have one of my frozen watermelon margaritas again. But for now, fresh watermelon sounds the best – and fresh watermelon happens to be the only ingredient in this watermelon shaved ice recipe. Just fresh watermelon, cut into spears, frozen solid, then shaved into a bowl. This healthy frozen treat couldn’t possibly get any easier (or more delicious)!

frozen watermelon spears on a baking sheet.

Why You’ll Love This Watermelon Shaved Ice

  • Only 2 ingredients – You don’t need any added sugar, syrups, or flavorings.
  • Naturally hydrating – Watermelon is over 90% water and rich in antioxidants like lycopene.
  • Perfect for summer – Cold, sweet, and incredibly refreshing.
  • Vegan, gluten-free, and dairy-free – Great for nearly every dietary preference.
  • Fun to make – Grating frozen watermelon turns it into a fluffy, icy treat that’s just as fun to prepare as it is to eat.

Can I Make This With Any Other Fruit?

Yes! This recipe works well with frozen mango, pineapple, or cantaloupe. Just make sure the fruit is firm enough to grate after freezing. Watermelon works especially well because of its high water content and natural sweetness, but feel free to experiment with other frozen fruits for different flavors and colors.

watermelon shaved ice in a small bowl with a spoon.

Recipe Variations and Toppings

  • Tajin or chili lime seasoning – Add a spicy, tangy twist!
  • Coconut milk drizzle – For a creamy, tropical flavor.
  • Fresh mint or basil – Chopped herbs elevate the flavor beautifully.
  • Fruit syrup or honey – Optional if you want it a little sweeter.
  • Top with berries or shredded coconut – Adds texture and color.
watermelon shaved ice in a small bowl with a sprig of fresh mint.
5 from 1 vote

Viral Watermelon Shaved Ice

This viral watermelon shaved ice is the ultimate healthy summer treat made with just frozen watermelon and a splash of fresh lime juice! It’s refreshing, naturally sweet, and perfect for hot days when you want something light and hydrating. This easy 1-ingredient recipe is vegan, gluten-free, dairy-free, and ready in minutes – no ice cream maker needed!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes

Equipment

  • 1 cheese grater

Ingredients

  • 1 whole watermelon
  • fresh lime wedges

Instructions

  • Cut the watermelon into spears, then freeze the spears for at least 2 hours.
  • Once the watermelon is frozen solid, use a cheese grater to shave the watermelon into a bowl. Top the shaved watermelon with fresh lime juice.
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Dairy-Free

Frozen Banana and Peanut Butter Bites (4 ingredients!)

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Summer is finally here, and so is my need for no-bake sweet treats! We’ve kicked things off strong with these healthy no-bake brownie batter balls and 4-ingredient healthy snickers rice cakes, but why not add even more to our no-bake dessert list?! These frozen banana and peanut butter bites are arguably one of the easiest recipes I’ve ever made. And the fact that I don’t have to turn my oven on to make ’em? Well that’s just the cherry (or should I say banana???) on top!

frozen banana and peanut butter bites dipped in chocolate on a plate

Why You’ll Love These Frozen Banana and Peanut Butter Bites

  • Wholesome and satisfying: These banana bites are the perfect balance of creamy peanut butter, sweet banana, and rich chocolate.
  • Perfect make-ahead snack or dessert: Freeze them and grab one anytime you’re craving something sweet but healthy.
  • Kid-friendly, adult-approved: Whether you need an after-school snack or a post-dinner treat, these bites are a hit with all ages.

What Makes This Recipe Healthy?

These bites are naturally sweetened with fruit, packed with fiber and potassium from bananas, and loaded with healthy fats and protein from peanut butter. The dark chocolate adds antioxidants and satisfies that chocolate craving without loading up on processed sugar or dairy. Best of all, this snack contains no refined ingredients, is gluten-free, dairy-free, and completely vegan.

bite taken out of a frozen banana and peanut butter bite.

Recipe Variations and Substitutions

  • Nut-free? Use sunflower seed butter or almond butter instead of peanut butter.
  • Add crunch: Sprinkle crushed peanuts or sea salt on top before the chocolate hardens.
  • Make it extra chocolaty: Add a tiny dollop of chocolate between the banana slices before dipping.
  • Low-sugar option: Use stevia-sweetened chocolate chips to reduce added sugar.
frozen banana and peanut butter bites dipped in chocolate on a plate
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Frozen Banana and Peanut Butter Bites (4 ingredients!)

Print Pin Rate
Prep Time: 8 minutes
Freezing Time: 27 minutes
Total Time: 35 minutes
Servings: 6 servings

Equipment

  • 1 large baking sheet
  • 1 small bowl

Ingredients

  • 2 bananas peeled and sliced into 1/4-inch thick rounds
  • 1/4 cup creamy peanut butter
  • 1/3 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Place 15 banana slices on a baking sheet lined with parchment paper. Spread about a teaspoon of peanut butter on top of each banana slice.
  • Top with another banana slice, and slightly press them together to make banana peanut butter “sandwiches.”
  • Transfer the bananas with peanut butter to the freezer for about 1 hour to harden.
  • Melt together the chocolate chips and coconut oil in either a microwave or over a double boiler until the chocolate is completely smooth.
  • Remove the bananas with peanut butter from the freezer and carefully dip them into the melted chocolate. Place the chocolate-dipped bananas back onto the baking sheet.
  • Freeze the banana and peanut butter bites for about 30 minutes, or until the chocolate has hardened and you’re ready to eat! 

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Sugar: 9g
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30 Minutes or Less

High Protein Pesto Pasta (dairy-free!)

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overhead image of protein pesto pasta in a skillet with fresh basil on top.

I’m always trying to find ways to sneak extra protein into my toddler’s diet. He’s a carb lover (who isn’t?!) and while my 6-ingredient protein muffins and healthy chia protein pudding have been a huge hit with him during snack time, I wanted to make sure he gets extra protein in at dinner time too. This high protein pesto pasta is a sneaky way to pack in tons of extra protein without my toddler… or even my husband, noticing! It’s creamy, fresh, totally delicious, and contains almost 20 grams of protein per serving. Now that’s a major Mom win!

high protein pesto pasta in a bowl with a fork.

Why You’ll Love This Protein Pesto

  • Protein-Packed: Each serving delivers a solid protein boost from tofu and cashews – unlike traditional pesto.
  • One-Pot & Quick: Blend the pesto while the pasta cooks for a quick and easy meal!
  • Vegan & Allergy-Friendly: No dairy or gluten, with rich and fresh flavor from plant-based ingredients.
  • Versatile & Customizable: Use pine nuts, add spinach, or swap in different pasta shapes – do what you need to make this meal kid-friendly too!

Frequently Asked Questions

What kind of tofu can I use?
Firm or extra-firm tofu works best for a creamy, rich texture. Silken tofu will result in a thinner sauce.

Can I freeze this protein pesto?
Yes! Store leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight then stir well before reheating.

What can I use instead of cashews?
Pine nuts are traditional, but almonds, walnuts, or sunflower seeds can also add a great flavor and nutty texture.

close up image of high protein pesto pasta twirled around a fork.

Sam’s Recipe Tips

  • Drain tofu thoroughly by pressing it between towels to reduce moisture and enhance creaminess.
  • Use some pasta water to loosen the pesto – it helps it coat the pasta perfectly.
  • Bonus flavor: Add a handful of fresh spinach or arugula to the pesto for extra nutrients.
  • Serve suggestion: Top with cherry tomatoes, olives, or a protein garnish like chickpeas.
overhead image of protein pesto pasta in a skillet with fresh basil on top.
5 from 1 vote

High Protein Pesto Pasta (dairy-free!)

This high-protein vegan pesto pasta is a healthy, dairy-free twist on the classic dish – made with tofu, cashews, and fresh basil for a creamy, satisfying sauce! Packed with plant-based protein and tossed with gluten-free pasta, it’s the perfect quick and nourishing weeknight dinner. With just simple ingredients and bold flavor, this protein pesto is a must-try for healthy eaters and pasta lovers!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings

Equipment

  • 1 food processor or high speed blender
  • 1 large pot

Ingredients

For the protein pesto:

  • 2 cups fresh basil
  • 1 14-ounce package firm tofu drained
  • 1/2 cup unsalted cashews or pine nuts
  • 1/4 cup olive oil
  • 3 garlic cloves
  • 2-3 tablespoons lemon juice
  • 1 teaspoon salt

For the pasta:

  • 1 12-ounce box pasta I used gluten-free brown rice pasta

Instructions

  • Bring a large pot of water to a boil. Once boiling, add in the pasta and cook according to package instructions.
  • While the pasta cooks, add all protein pesto ingredients to a food processor or blender and pulse until mostly smooth.
  • Once the pasta is al dente, drain the pasta from the water but reserve about one cup of pasta water.
  • Add the drained pasta back into the pot, add in the protein pesto and toss the pasta together. If the sauce is too thick, slowly add in some of that reserved pasta water until the sauce is to your liking.

Nutrition

Serving: 1serving | Calories: 690kcal | Carbohydrates: 80g | Protein: 23g | Fat: 30g | Sugar: 2g
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30 Minutes or Less

Healthy No-Bake Brownie Balls

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close up image of healthy no-bake brownie balls in a bowl, one with a bite taken out.

If my healthy edible brownie batter and 4-ingredient date caramels had a baby, it’d be these healthy no-bake brownie balls! They’re rich, fudgy, naturally sweetened with dates, and even include some sneaky protein. And the best part? They’re entirely NO bake! Because let’s face it, this summer’s already been too hot to turn the oven on. I honestly keep a batch of these healthier brownie treats in my fridge at all time for when I need just a little something sweet!

healthy no-bake brownie balls in a small bowl with flaky salt on top.

Why You’ll Love These Healthy Brownie Balls

These no-bake healthy brownie balls are the perfect healthy treat! Whether you’re craving something sweet post-workout or want a better-for-you treat during the day, these bites are loaded with flavor and come together in just minutes. Plus, they’re naturally sweetened with dates, made with wholesome plant-based ingredients, and dipped in chocolate for that irresistible finish!

What Makes This Recipe Healthy?

  • Naturally Sweetened – These brownie balls are sweetened entirely with medjool dates, offering fiber and natural sugars with zero refined sugar.
  • High in Plant-Based Protein – Thanks to chocolate protein powder and almond butter, these bites offer a nice protein boost to keep you satisfied.
  • No Bake + Easy Prep – Just toss the ingredients in a food processor, roll, dip, and chill. That’s it!
  • Allergy-Friendly – They’re gluten-free, dairy-free, and vegan-friendly, depending on your protein powder and chocolate chip choices.
healthy no-bake brownie balls in a small bow, one with a bite taken out.

Frequently Asked Questions

What can I use instead of almond flour?
You can use oat flour as a 1:1 substitute. It keeps the texture soft and fudgy and is also naturally gluten-free!

What kind of protein powder did you use?
I used Aloha Chocolate Plant-Based Protein Powder (use this link for 20% OFF Aloha!). It’s dairy-free, soy-free, and adds a rich chocolate flavor without any artificial ingredients.

How do I store these brownie balls?
Keep them stored in an airtight container in the fridge for up to 1 week, or freeze for longer storage—just let them thaw for a few minutes before enjoying!

Sam’s Recipe Tips

  • Soak your dates if they’re dry or firm. Just 10 minutes in hot water makes them easier to blend.
  • Chill the dough if it’s too soft to roll into balls. Even 10 minutes in the fridge can help.
  • Use parchment paper when dipping the balls in chocolate to avoid sticking and messy cleanup.
  • Add toppings like crushed nuts, flaky sea salt, or shredded coconut to the chocolate coating before it sets for a decorative (and delicious) twist.
close up image of healthy no-bake brownie balls in a bowl, one with a bite taken out.
5 from 1 vote

Healthy No-Bake Brownie Balls

These no-bake healthy brownie balls are rich, fudgy, and made with just 6 simple ingredients! They’re gluten-free, dairy-free, and naturally sweetened with dates. Keep a batch in the fridge for a delicious and healthy treat anytime!
Print Pin Rate
Prep Time: 10 minutes
Chilling Time: 30 minutes
Servings: 8 brownie balls

Equipment

  • 1 food processor or high speed blender
  • 1 small bowl

Ingredients

For the brownie balls:

  • 1 cup medjool dates pitted
  • 1/4 cup almond flour or oat flour
  • 1/4 cup chocolate protein powder or cocoa powder
  • 1/3 cup almond butter or any nut/seed butter
  • 1/2 teaspoon Vanilla Extract optional but recommended

For the chocolate coating:

  • 1 cup chocolate chips I used extra dark chocolate chips
  • 2 teaspoons coconut oil

Instructions

  • Add all brownie ball ingredients to a food processor and pulse until a dough form.
  • Use a cookie scoop to scoop the mixture, then roll it between palms into a ball. Place the balls on a parchment-lined plate and transfer to the freezer for a few minutes while you make the chocolate coating.
  • Make the chocolate coating by melting together the chocolate chips and coconut oil in either a microwave or over a double boiler until completely smooth.
  • Remove the brownie balls from the freezer, dip each ball into the chocolate until it’s evenly coated, then place them back on the parchment-lined plate. Transfer the chocolate coated brownie balls to the fridge for about 30 minutes, or until the chocolate has hardened. Either enjoy right away or store in the fridge for later.

Nutrition

Serving: 1brownie ball | Calories: 150kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Sugar: 14g
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30 Minutes or Less

The BEST Protein Cookies (one-bowl!)

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overhead image of a protein cookie cut in half.

My single serve protein cookie recipe went viral, and one of the most frequently asked questions was “how can I make a whole batch of these?!” So, here ya have it – a big batch protein cookies recipe, with just 6 simple ingredients! These cookies are gluten-free, dairy-free, and easily made vegan (just like the last recipe) but totally indulgent and delicious. Throw this recipe into your weekly meal prep as an easy protein snack or protein-packed dessert!

close up image of a protein cookie with a bite taken out.

Why You’ll Love These Protein Cookies

These cookies are everything you could want in a protein-packed treat – rich, soft, chewy, and naturally sweetened. They’re made with protein powder, creamy peanut butter, and your choice of oat flour or almond flour for a nutritious, allergy-friendly alternative to traditional cookies. Plus, there’s no refined sugar, and they’re so easy to customize – add chocolate chips, skip them, or toss in chopped nuts or dried fruit!

  • Made with just 6 ingredients!
  • Ready in under 20 minutes.
  • Naturally gluten-free, dairy-free, and refined sugar-free.
  • High in protein and perfect for a healthy snack or dessert!

Frequently Asked Questions

Can I use almond flour instead of oat flour?
Yes! Almond flour works beautifully in this recipe and gives the cookies a rich, buttery flavor and tender texture. If you’re looking for nut-free, stick with oat flour.

What kind of protein powder did you use?
I used the Be Well By Kelly Vanilla Grass-Fed Beef Protein Powder, which is non-dairy and great for baking. You can use your favorite protein powder – just make sure it’s unsweetened or mildly sweetened for best results.

Can I make these protein cookies sugar-free?
Absolutely! Swap out the maple syrup for a sugar-free alternative like monk fruit syrup or a few drops of liquid stevia. Just note that texture and sweetness may vary slightly depending on your swap.

overhead image of protein cookies on a table.

Sam’s Recipe Tips

  • For best texture, make sure your peanut butter is smooth and runny – not thick or dry.
  • Don’t over-bake! The cookies firm up as they cool, so remove them once they’re lightly golden at the edges.
  • Add-ins like chia seeds, flaxseed, or chopped nuts can boost nutrition even further.

Storing and Freezing Tips

Store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. They also freeze beautifully – just pop them in a freezer-safe bag or container and store for up to 2 months. Let them thaw at room temp or warm slightly before enjoying.

More Protein-Packed Recipes You’ll Love

overhead image of a protein cookie cut in half.
5 from 3 votes

The BEST Protein Cookies (one-bowl!)

Soft, chewy, and loaded with protein, these best ever protein cookies are made with just 6 simple ingredients you likely already have at home! They come together in under 20 minutes, are totally gluten-free, dairy-free, and packed with wholesome fuel to satisfy your sweet tooth and power your day!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 8 cookies

Equipment

  • 1 large baking sheet
  • 1 large bowl

Ingredients

  • 1 1/2 cups oat flour or almond flour
  • 1/3 cup non-dairy milk
  • 1/2 cup vanilla or unflavored protein powder
  • 1/2 cup creamy peanut butter unsweetened
  • 1/4 cup maple syrup or your preferred liquid sweetener
  • 1/2 cup chocolate chips optional

Instructions

  • Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
  • Add all ingredients except chocolate chips to a large bowl and mix until fully combined. Then, fold in the chocolate chips, if using.
  • Scoop 2-tablespoon sized balls of cookie dough onto the cookie sheet, spacing each cookie a few inches apart. Once all cookies are scooped, gently press the top of each cookie to slightly flatten it.
  • Bake for 12-15 minutes, or until cookies are lightly golden brown around the edges then remove from the oven and let cool before serving or storing.

Notes

Nutrition info includes the chocolate chips.

Nutrition

Serving: 1cookie | Calories: 250kcal | Carbohydrates: 23g | Protein: 15g | Fat: 13g | Sugar: 10g
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