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30 Minutes or Less

Skinny Strawberry Margarita Recipe

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close-up image of a skinny strawberry margarita in a glass with fresh strawberries and lime wedges on top.

A lighter, but just as delicious skinny strawberry margarita! Shake up one of these ice cold cocktails at your next Cinco de Mayo, Memorial Day, or summer party. Made with fresh-squeezed juice, good quality tequila, and fresh strawberries for an incredibly light and refreshing cocktail!

skinny strawberry margarita being poured from a cocktail shaker into a glass.

What You’ll Need To Make A Skinny Strawberry Margarita

Strawberries – Fresh (not frozen) strawberries are a perfect fruity addition to this classic cocktail! Slice off the tops of your strawberries, then gently muddle them in the bottom of your drink glass. Last, pour your shaken skinny margarita on top and give it a gentle stir to incorporate.

Lime Juice – Fresh-squeezed lime juice is best in any margarita recipe. However, if you’re short on time, or making a large batch of these, go ahead and use bottled lime juice instead. Though when picking a bottled lime juice, make sure it has just one ingredient – limes – no added sugar, please!

Orange Juice – Just like the lime juice, fresh-squeezed orange juice is best, and healthiest in this recipe. Most traditional margarita recipes have some sort of orange liquor which packs in extra calories and sugar. So by replacing the liquor with fresh-squeezed orange juice, we effectively turn this into a “skinny” cocktail!

Agave Nectar – Another key component to this skinny strawberry margarita recipe. The agave nectar replaces simple syrup, with a very similar taste and sweetness! Though if you don’t have agave nectar, you can use honey or simple syrup to sweeten your drink instead.

skinny strawberry margarita in a glass with fresh strawberries and lime wedges on top.

Tips and Tricks

  • Craving a frozen strawberry margarita? Place all ingredients (strawberries, tequila, lime juice, orange juice, and agave nectar) in a blender with a small handful of ice! I love making a whole pitcher of frozen margs for friends and family on hot summer days.
  • If you don’t own a fancy-shmancy muddler, simply use the end of a mixing spoon to muddle your strawberries instead. Preferably one with a wide, flat end – but really anything that allows you to press and crush your strawberries will do!
  • Switch up this summer cocktail recipe however you’d like! Rim the glass with just salt, or just sugar, based on your preferences. You could even muddle in some fresh mint leaves to make it even more refreshing! Or for a skinny blackberry margarita, check out my recipe here.
overhead image of a skinny strawberry margarita in a glass.

Make It A Mocktail

For a virgin strawberry margarita, replace the tequila with 2 ounces of tonic or sparkling water!

skinny strawberry margarita in a glass with fresh strawberries and lime wedges on top.
3.75 from 4 votes

Skinny Strawberry Margarita Recipe

A lighter, but just as delicious skinny strawberry margarita! Shake up one of these ice cold cocktails at your next Cinco de Mayo, Memorial Day, or summer party. Made with fresh-squeezed juice, good quality tequila, and fresh strawberries for an incredibly light and refreshing cocktail!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Ingredients

  • 1 tablespoon sugar
  • 1 teaspoon salt
  • lime wedge
  • 3-5 strawberries, stems removed
  • 2 ounces tequila
  • 3 tablespoons lime juice
  • 2 tablespoons fresh orange juice
  • 1 1/2 teaspoons agave nectar

Instructions

  • Mix sugar and salt together on a small plate. Run a lime wedge around the rim of your glass, then dip rim into sugar and salt mixture.
  • Place strawberries at the bottom of the glass and muddle until crushed, then fill the glass with ice.
  • Fill a cocktail shaker with ice and add in tequila. lime juice, orange juice, and agave nectar. Secure lid and shake for 30 seconds, then strain into glass. Gently stir to combine muddle strawberries and shaken margarita.

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Nutrition

Calories: 300kcal

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30 Minutes or Less

Blackened Salmon Bowls with Coconut Rice and Pineapple Salsa

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Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!

close-up image of three blackened salmon fillets on a plate.

What You’ll Need to Make Blackened Salmon with Coconut Rice and Pineapple Salsa

Salmon – I prefer either atlantic or king salmon fillets for this recipe! Those varieties are thicker, and cook up perfectly flaky and tender. Another common type of salmon you’ll find at most grocery stores is sockeye salmon. However, sockeye is very lean, and doesn’t have nearly as much flavor as atlantic or king salmon.

Fresh Pineapple – Peel, core, and finely dice fresh pineapple for your pineapple salsa! Pineapple is perfectly tangy and sweet, which helps to balance out the savory and spicy components of the rest of this dish. Not a pineapple fan? Try one cup of fresh diced mango instead.

White Rice – Make sure you use a long grain white rice for this coconut rice recipe. Any other type of rice won’t cook the same. I love this organic long grain white rice – it’s delicious! Though if you’re looking for a grain free option, sauté up some cauliflower rice in about a tablespoon of coconut oil, instead.

Blackened Seasoning – Sure, you can buy blackened seasoning from the store, but it’s just as easy to make yourself at home! It’s a simple blend of six spices, which you likely already have on-hand. And this way, when you make this blackened salmon seasoning blend yourself, you have complete control over the flavors. Feel free to add in as much or as little of each spice as you’d like!

close-up image of blackened salmon served over coconut rice with pineapple salsa on top.

Tips and Tricks

  • Not sure if your salmon is cooked through? Check by inserting a meat thermometer into the thickest part of one of the salmon fillets. If the thermometer reads a minimum of 120° Fahrenheit, then your salmon is fully cooked and ready to eat!
  • Avoid heating your skillet to too high a temperature before cooking the salmon. I know this recipe is for blackened salmon, but we mostly achieve that blackened look through the seasonings we use. Not by cooking at a high temperature, which could easily burn and overcook our salmon fillets.
  • Switch up this recipe anyway you’d like! If you don’t like salmon, you can replace it with whatever fish you prefer. Blackened mahi mahi, halibut, or even red snapper would all taste delicious!
overhead image of a blackened salmon bowl with pineapple salsa and coconut rice on the side.

This Blackened Salmon Recipe is…

close-up image of three blackened salmon fillets on a plate.
5 from 1 vote

Blackened Salmon with Coconut Rice and Pineapple Salsa

Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

For the pineapple salsa:

  • 1 cup finely diced fresh pineapple
  • 1/2 red bell pepper, finely diced
  • 1/4 cup finely diced red onion
  • 1 jalapeño, seeded and finely diced
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt

For the coconut rice:

  • 2 cups long grain white rice
  • 1 (13.5 ounce) can coconut milk
  • 1 1/4 cup coconut water, or plain water
  • pinch of salt

For the blackened seasoning:

  • 3 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • pinch of cayenne pepper, optional

For the salmon:

  • 4 (6 ounce) salmon fillets
  • 2 tablespoons avocado oil

Instructions

  • Start by making the pineapple salsa by adding all salsa ingredients to a bowl and mixing to combine. Set aside, leaving the flavors to develop and intensify while you prepare the rest of this dish.
  • Now, make the coconut rice by adding all coconut rice ingredients to a small saucepan over medium heat. Bring rice to a boil, then reduce to a simmer and cover. Simmer for 15 minutes, then remove from heat and fluff with a fork.
  • While the rice cooks, prepare the blackened seasoning by adding all seasoning ingredients to a small bowl and mixing to combine.
  • Pat salmon fillets dry with a paper towel, then sprinkle flesh side with blackened seasoning.
  • Heat oil in a large skillet over medium heat. Once oil is hot, place salmon fillets in skillet, flesh side down, and cook 2-3 minutes. Then, flip salmon and cook 6-7 minutes, or until internal temperate of salmon reaches 120° Fahrenheit.
  • Divide the coconut rice between four bowls, place a salmon fillet into each bowl, then top the bowls with pineapple salsa.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Nourishing Green Lactation Smoothie

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close-up image of a nourishing green lactation smoothie with a metal straw.

Looking for a way to boost your milk supply? Try this nourishing green lactation smoothie! Loaded with fruits, veggies, healthy fats, and plenty of protein.

lactation smoothie being poured into a glass.

As a first-time breastfeeding mom, I’m always looking for ways to increase my milk supply. And after lots and lots of research, I found the best way to increase my supply was through food. Aside from simply making sure I’m eating enough foods, there are certain foods that can actually boost milk production! So I took as many of those foods as possible (oats, greens, flaxseeds, brewer’s yeast) and added them to this lactation smoothie in a way that actually tastes good.

Nourishing green lactation smoothie with a metal straw.

What You’ll Need to Make a Nourishing Green Lactation Smoothie

Banana – A whole frozen banana makes this smoothie ultra-creamy, and gives it just a hint of natural sweetness. If you don’t like banana, you can use 1 cup of frozen mango instead!

Spinach – Dark leafy greens, such as spinach, are a great source of iron and calcium, which are essential for boosting your milk supply. Fresh spinach will have the most nutrients, but if you don’t have any, frozen spinach will also do the trick.

Oats – Look up any lactation recipe, and it’ll likely have oats in it. Oats are a go-to ingredient for increasing breast milk production. This is because oats are high in iron, and act as a complex carbohydrate – two vital components to a lactating mama’s diet!

Almond Butter – I add a healthy fat to all my smoothie recipes, which helps slow down the body’s digestion rate of the fruit, allowing us to absorb as many nutrients and hold onto as much protein as possible. Almond butter is a delicious healthy fat option in this lactation smoothie! Though feel free to use any nut butter you’d like – peanut, cashew, pecan, etc.

Brewer’s Yeast – Another lactation essential is brewer’s yeast! Brewer’s yeast is a known glactagogue, and thought by many to help increase milk supply. It’s totally flavorless, and a great addition to this smoothie recipe. Here’s a link to the brewer’s yeast I’ve been using and loving!

Overhead image of a nourishing green lactation smoothie with oats and spinach on the side.

Optional Add-Ins

Give your nourishing green lactation smoothie a boost with any of the following…

  • Chia Seeds – more healthy fats, omega-3s, and fiber.
  • Hemp Seeds – extra protein, healthy fats, omega-3s, and omega-6s.
  • Protein Powder – I love this Aloha Vanilla Protein Powder!
  • Honey – for an extra bit of sweetness.
  • Frozen Cauliflower – because why not?! more veggies!
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Nourishing Green Lactation Smoothie

Looking for a way to boost your milk supply? Try this nourishing green lactation smoothie! Loaded with fruits, veggies, healthy fats, and plenty of protein.
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Ingredients

  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • small handful fresh spinach
  • 2 tablespoons oats
  • 1 tablespoon almond butter
  • 1 tablespoon brewer’s yeast
  • 1 teaspoon ground flaxseed
  • 1 scoop vanilla protein powder, optional
  • 1 cup water or milk, I used unsweetened almond milk

Instructions

  • Add all ingredients to a blender and blend until smooth.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Stuffed Dates with Cream Cheese, Pistachios, and Honey

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close-up overhead image of stuffed dates with cream cheese, pistachios, and honey.

Fancy, but super easy stuffed dates with cream cheese, pistachios, and a drizzle of honey! A perfect no-bake appetizer or snack that comes together in just a few minutes. They’re gluten-free with a dairy-free and vegan option!

honey being drizzled over stuffed dates.

What You’ll Need to Make Stuffed Dates

Medjool Dates – Soft and sticky medjool dates are naturally sweet and totally delicious! I enjoy medjool dates completely on their own, but stuffed with cream cheese, pistachios, and honey take them over the top. You can either buy dates with the pits removed, or buy whole dates and remove the pits yourself before eating.

Cream Cheese – Either cream cheese or goat cheese will work great in this recipe. Both are soft, creamy, and perfectly tangy. A scoop of soft cheese helps to balance out the sweetness of these stuffed dates.

Pistachios – A sprinkling of chopped pistachios contribute the perfect crunch to this dish! Without it, these dates are all one texture, and lack variety. Therefore, for an exciting appetizer, add some chopped pistachios, or your favorite chopped nut to the top of these stuffed dates.

Honey – The finishing touch to this fancy-tasting app is a drizzle of honey. After we’ve added in all our savory components, it’s always nice to round out the dish with an extra bit of sweetness.

Flaky Salt – I seriously put this Maldon flaky sea salt on everything! It instantly elevates any dish, and makes it taste like you spent hours on it, when in reality these stuffed dates come together in under 5 minutes.

stuffed dates on a plate.

Tips and Tricks

  • If your dates are too hard/dried out, zap them in the microwave for about 20 seconds. This’ll heat them up just enough to help them open with ease!
  • Prep these dates ahead of your next dinner party or potluck! If prepping more than an hour in advance, I recommend leaving the pistachios and honey off your stuffed dates until right before serving. Leaving them to sit for too long could cause the pistachios to go soft and soggy.
  • Feel free to totally customize this recipe and make it your own! Use any soft cheese you’d like, and any chopped nut you’d like. Have fun with this appetizer, and don’t overcomplicate it!
close-up image of stuffed dates on a plate.

Adjust this Recipe to Your Dietary Needs

Make it Dairy-Free: For a dairy-free version, stuff these dates with your favorite non-dairy cream cheese instead.

Make it Vegan: Make these stuffed dates vegan by taking the dairy-free option above, and replacing the honey with a drizzle of maple syrup!

close-up overhead image of stuffed dates with cream cheese, pistachios, and honey.
4.03 from 43 votes

Stuffed Dates with Cream Cheese, Pistachios, and Honey

Fancy, but super easy stuffed dates with cream cheese, pistachios, and a drizzle of honey! A perfect no-bake appetizer or snack that comes together in just a few minutes.
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings

Ingredients

  • 12 medjool dates, pits removed and sliced open
  • 4 ounces cream cheese (or goat cheese)
  • 1/4 cup chopped pistachios
  • honey, for drizzling
  • pinch of flaky salt

Instructions

  • Fill the cavity of each date with a couple teaspoons of cream cheese.
  • Press chopped pistachios into the cream cheese on top of each date.
  • Arrange stuffed dates on a serving plate, drizzle with honey, then sprinkle with a pinch of flaky salt.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Shrimp Spring Rolls with Peanut Sauce

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close-up overhead image of shrimp spring rolls on a plate with peanut sauce.

Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.

overhead image of shrimp spring rolls on a plate with peanut sauce on the side.

What You’ll Need to Make Shrimp Spring Rolls with Peanut Sauce

Spring Rolls Rice Wrappers – These light little rice-based wraps are what hold these spring rolls together! I’ve had lots of luck finding these at my local grocery store, in the ethnic food aisle. However, if you can’t seem to track these thin rice sheets down, I recommend ordering these on Amazon. Leftover rice wrappers? Try making my summer rolls recipe next!

Cooked Shrimp – Buy pre-cooked shrimp, or quickly boil it yourself before adding to your shrimp spring rolls. The only thing to note here is that you must remove the tails from your shrimp for this recipe! Removing the tails can happen either before or after cooking – it makes no difference.

Fresh Mint and Cilantro – These Asian-inspired rolls taste extra fresh thanks to a few sprigs of fresh mint and cilantro! I highly recommend adding fresh herbs to your rolls. Though if you don’t like cilantro, or don’t like mint, simply swap it out for a different fresh herb.

Peanut Butter – Unsweetened creamy peanut butter is the base to our peanut sauce. However, if you don’t like peanut butter, you can use cashew butter instead. Or, for a nut-free version, try tahini!

Soy Sauce – Found in most Asian recipes, soy sauce adds the perfect savory component to this dish. However, you can certainly swap out the soy sauce for tamari or coconut aminos if that’s more your thing.

shrimp spring rolls on a plate with peanut sauce and fresh limes on the side.

Tips on Handling Rice Wrappers

  • Submerge one rice wrapper at a time in the water! If you attempt more than one, they’ll stick together and you won’t be able to separate them.
  • Don’t leave the rice wrapper in the water for too long. Just 5 seconds submerged in a shallow bowl of warm water will do the trick. Leaving the wrapper to soak for too long will make it too soft and difficult to handle.
  • Place each rice wrapper (one at a time) on a damp paper towel or dish cloth before filling and rolling. The wrapper will lift easily off the damp cloth, making rolling a breeze. If you place the rice wrapper on a kitchen counter or cutting board, it’ll stick and be a nightmare to remove!
shrimp spring rolls being dipped into peanut sauce.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For vegan spring rolls, use extra firm tofu cut into strips in place of the cooked shrimp!

Make it Gluten-Free: The only non gluten-free ingredient in this recipe is the soy sauce. Therefore, use tamari instead, which tastes just like soy sauce but is 100% gluten-free!

close-up overhead image of shrimp spring rolls on a plate with peanut sauce.
No ratings yet

Shrimp Spring Rolls with Peanut Sauce

Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 12 spring roll rice wrappers
  • 1-2 pounds cooked shrimp, shells and tails removed
  • 3 large carrots, peeled and sliced into matchsticks
  • 2 medium red bell peppers, seeded and sliced into matchsticks
  • 1 English cucumber, sliced into matchsticks
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves

For the peanut sauce:

  • 1/2 cup creamy peanut butter, unsweetened
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 garlic clove, grated or finely minced
  • 1-inch piece fresh ginger, peeled and grated or finely minced
  • 2-3 tablespoons warm water

Instructions

  • Fill a shallow bowl with warm water. Submerge one sheet of rice wrapper in water for 5 seconds, then transfer to a clean, damp dish towel.
  • Place 2-3 shrimp, a small handful of vegetables, and a few fresh mint and cilantro leaves in the center of the wrapper. Then, fold the end closest to you over the filling, tuck sides in and towards the center, and finish rolling to create a sealed spring roll. Repeat this process with remaining rice wrappers.
  • Make the sauce by adding all ingredients to a bowl and whisking to combine.
  • Serve shrimp spring rolls with peanut dipping sauce on the side.

Nutrition

Calories: 300kcal
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