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30 Minutes or Less

Mom’s BEST Frozen Daiquiri

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frozen daiquiri with fresh limes on the side.

Cool and refreshing frozen daiquiri, with a secret ingredient! My Mom’s famous recipe for this best EVER frozen cocktail. Just four ingredients, perfectly sweet, and totally delicious.

two frozen daiquiris with fresh limes on the side

The Secret Ingredient: Coconut Rum

A few weeks ago, my Mom had the genius idea to swap out regular rum in her frozen daiquris for coconut rum. And boy, it made allllll the difference! A hint of coconut in this tropical cocktail left everyone asking “what is that?! that’s DELICIOUS!” It’s sort of like a cross between a classic daiquiri and a piña colada. The coconut is light, not at all overpowering, and simply perfect.

My Mom – a fan of the finer things in life – uses an exclusive small-batch brand of coconut rum. But let me tell you, I recreated her recipe with this Bacardi Coconut Rum (purchased for $15!) and my frozen daiquiris tasted just as good!

closeup image of a frozen daiquiri with limes on the side.

What Else You’ll Need to Make a Frozen Daiquiri

Lime Juice – Fresh squeezed is best! My Mom insists on using freshly-squeezed juice in all of her cocktails. And I must admit, fresh squeezed lime juice makes a world of a difference in these frozen daiquiris!

Simple Syrup or Agave – Feel free to use whichever you have on-hand! I used agave nectar because it’s what I had leftover from these Skinny Strawberry Margaritas.

Ice – This one seems pretty self-explanatory, ha! Though I will say, if you’d like a frozen strawberry daiquri instead, replace the ice with two cups of frozen strawberries.

Blender – I own and LOVE my Vitamix blender. It’s super powerful, and there truly isn’t anything it can’t blend. However, any blender will work to blend this frozen cocktail. You could even use a Nutribullet for easier cleanup!

overhead image of a frozen daiquiri with a lime on top.

Adjust This Recipe to Your Dietary Needs

Make it Sugar-Free: For a sugar-free option, replace the simple syrup with your favorite sugar-free liquid sweetener.

Make it a Mocktail: Turn this into a delicious non-alcoholic frozen beverage by using equal parts coconut water in place of the coconut rum!

frozen daiquiri with fresh limes on the side.
3 from 3 votes

Mom’s BEST Frozen Daiquiri

Cool and refreshing frozen daiquiris, with a secret ingredient! My Mom’s famous recipe for this best EVER frozen cocktail. Just four ingredients, perfectly sweet, and totally delicious.
Print Pin Rate
Prep Time: 3 minutes
Total Time: 3 minutes
Servings: 2 daiquiris

Ingredients

  • 4 ounces coconut rum
  • 2 ounces lime juice
  • 1 1/2 ounces simple syrup (or agave)
  • 2 cups ice

Instructions

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

Nutrition

Calories: 300kcal

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30 Minutes or Less

Steak Salad with Cilantro Lime Vinaigrette

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close-up image of dressing being poured over steak salad

Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

Overhead image of steak salad on parchment paper with cilantro lime dressing on the side.

What You’ll Need To Make This Steak Salad Recipe

Flank Steak – Flank steak is a thin, lean cut of beef, and takes just a few minutes to cook. I love pan-searing flank steak, which gives it this incredible brown crust. We also keep the seasoning on the steak simple, since the rest of our salad is loaded with flavor. A generous sprinkling of salt and black pepper is all you’ll need, followed by a drizzle of avocado oil for cooking.

Mixed Salad Greens – Feel free to use any type of salad greens you’d like! I love a good spring mix for my steak salad, but really any bed of greens would taste delicious. I’ve made this recipe with fresh arugula, chopped kale, and baby spinach – all of which turned out perfect!

Cilantro – I’m one of those people who looooves cilantro. It’s perfectly fresh and flavorful. However, if you don’t like cilantro, you can use fresh parsley in its place. And whichever herb you use, make sure to reserve a little extra to top off your finished salad.

cilantro lime dressing being poured over steak salad.

Tips and Tricks

  • Have fun with this healthy lunch or dinner recipe! Add or remove any fresh herbs and/or veggies you’d like. This is also a great meal to use up any leftover produce you have lying around …before it goes bad!
  • Add this steak salad to your weekly meal prep! The best way to prep this recipe is to cook the steak and assemble your salads, then store them separately from your dressing. When ready to eat, toss in the cilantro lime vinaigrette and enjoy!
  • If marinated steak is more your thing, then marinate the flank steak in half of the cilantro lime vinaigrette for 30 minutes before cooking. If you have the time, this extra step truly takes this recipe to the next level!
close-up image of steak salad.

Adjust This Recipe To Your Dietary Needs

Make it Vegan/Vegetarian: Replace the flank steak with either cauliflower steaks or tofu steaks for an easy, healthy vegan meal.

Add Cheese: If not dairy-free, sprinkle a small handful of crumbled queso fresco, or herby goat cheese into this steak salad!

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Steak Salad with Cilantro Lime Vinaigrette

Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.
Print Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

For the steak:

  • 1 pound flank steak
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado oil, or any high-heat oil

For the salad:

  • 6 cups mixed salad greens
  • 1 ear sweet corn, sliced off the cob
  • 1 cup grape tomatoes, halved
  • 1 avocado, sliced
  • 1/2 English cucumber, chopped
  • 1/2 red onion, thinly sliced
  • small handful fresh cilantro, chopped

For the cilantro-lime vinaigrette:

  • 1 cup fresh cilantro leaves
  • 1/2 cup olive oil
  • 2 limes, juiced
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt

Instructions

  • Pat steak dry with a paper towel and season on both sides with salt and pepper, then drizzle steak in avocado oil.
  • Place steak in a hot pan, and cook about 5 minutes per side for medium-rare steak.
  • Remove steak from pan and let rest on a cutting board for at least 10 minutes, before thinly slicing against the grain.
  • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.
  • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Citrus Salad with Avocado and Pistachios

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overhead image of citrus salad on a serving platter

Deliciously bright and zesty citrus salad with avocado and pistachios! Put this season’s best produce to good use in a fresh and healthy salad. Quick and easy to make in just three steps, and under 10 minutes!

overhead image of citrus salad on a platter with fresh mint on the side

What You’ll Need To Make Citrus Salad

Blood Oranges – While they most certainly add flavor, they just as importantly add a stunning deep red color to this side dish. Less tangy and more tart than most other oranges, blood oranges diversify the overall recipe. However, if you can’t find blood oranges or they’re simply not your thing, feel free to replace them with any other type of orange you’d like.

Cara Cara or Navel Oranges – I know many people rave about cara cara oranges this time of year, and for obvious reasons – they’re freaking delicious! Though for this citrus salad recipe I used navel oranges, due to the simple fact that they were on sale. And let me tell ya, there wasn’t a thing I’d change about how this plant-based dish turned out.

Avocado – Peak avocado season is January through March, which coincidentally is also peak citrus season. So I figured, since we’re on a seasonal produce kick over here, why not use as much winter produce in this salad as possible?! And that’s exactly what I did. While not necessary, avocado does add in some healthy fats and mild flavor.

Pistachios – Every salad needs a good crunch, and this citrus salad is no exception! Unsalted pistachios play perfectly with the other textures in this dish.

Sherry Vinegar – Either sherry vinegar, apple cider vinegar, or lemon juice would taste delicious in this citrus salad dressing. Feel free to use whichever you have on-hand and/or like the most!

dressing being poured over citrus salad

Tips and Tricks

  • Avoid serving this citrus salad right away, and instead leave it to sit for at least 10 minutes before eating. This time will allow the flavors to develop and marinate, making for an even more delicious salad!
  • If not gluten-free, serve this citrus salad with a side of toasted crusty bread! Bread is the perfect pairing to this fresh and bright recipe, and ideal for soaking up that orange and grapefruit juice.
  • You can either peel then segment your citrus fruit, or peel then slice it for this dish. For instructions on how to segment and slice oranges, check out this video I posted!
close-up image of citrus salad with avocado and pistachios

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: Replace the pistachios with either unsalted sunflower seeds or pumpkin seeds for a nice, nut-free crunch!

Make it Vegan: This recipe is already almost completely vegan! The only thing that’s not is the honey in the dressing, so to make it 100% vegan, simply replace the honey with maple syrup.

1 from 1 vote

Citrus Salad with Avocado and Pistachios

Deliciously bright and zesty citrus salad with avocado and pistachios! Put this season’s best produce to good use in a fresh and healthy salad. Quick and easy to make in just three steps, and under 10 minutes!
Print Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings

Ingredients

  • 2 blood oranges, peeled and sliced
  • 2 cara cara or navel oranges, peeled and sliced
  • 1 pink grapefruit, peeled and sliced
  • 1 avocado, sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup pistachios, unsalted

For the citrus salad dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar, see Notes
  • 1 teaspoon honey, or maple syrup
  • squeeze of fresh lime juice
  • salt and black pepper, to taste

For serving:

  • fresh mint leaves

Instructions

  • Assemble all salad ingredients on a large platter.
  • Whisk together all dressing ingredients in a small bowl.
  • Drizzle dressing over salad, garnish with fresh mint leaves and serve immediately or let sit for 10-20 minutes to let flavors marinate.

Notes

  • Sherry Vinegar: You can use apple cider vinegar or lemon juice in place of sherry vinegar.

    • 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

    More Easy and Delicious Appetizers

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    30 Minutes or Less

    Vegan Butternut Squash Curry

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    Vegan Butternut Squash Curry

    This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be cooked in under 20 minutes!

    Vegan Butternut Squash Curry

    Butternut squash is one of my favorite winter produces because you can use it in soo many ways! You can use it to make soups, salads, and fried rice. It’s also easy to work with. All you need to do is trim the ends of the squash and peel off the skin. If you are roasting them whole, (like my honeynut squash recipe) you don’t even need to peel the skin. For this butternut squash curry recipe, you’re going to need to dice the squash into cubes. You can check out my post on how to cut butternut squash if you need to learn how to do it safely and efficiently!

    Main Ingredients Needed to Make Vegan Butternut Squash Curry

    • Butternut squash – You’ll need to get 1 small squash and dice it up

    • Coconut or olive oil

    • Chopped onion

    • Grated ginger

    • Red curry paste

    • Coconut milk

    • Spinach – optional, but works great with this dish

    • Tamari or soy sauce

    • Lime juice

    • Basmati rice, chopped cashews, fresh cilantro & lime wedges for serving

    TIPS FOR MAKING THIS Butternut Squash Curry RECIPE

    • Add chickpeas or tofu to this dish for extra protein.

    • I used basmati rice for serving, but you can also serve it with white jasmine rice, quinoa, or millet.

    • I recommend using spinach in this recipe, but it’s totally optional. If you want to sub it with something else, you can use collard greens.
    Vegan Butternut Squash Curry
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    Vegan Butternut Squash Curry

    5 from 1 vote
    Recipe by Samantha Course: Main
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    15

    minutes
    Total time

    30

    minutes

    This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be made in under 20 minutes!

    Ingredients

    • 3 Cups Butternut Squash (diced)

    • 1 Tablespoon Coconut Oil or Olive Oil

    • 1 Small Onion (chopped)

    • 1 Tablespoon Ginger (grated)

    • 2 Whole Garlic Cloves (grated)

    • 1 Pinch Salt

    • 2 Tablespoons Red Curry Paste

    • 1 14-ounce Full-Fat Coconut Milk

    • 1/2 Cup Water

    • 1 Teaspoon Sugar

    • 1 Handful Fresh Spinach (optional)

    • 1 Tablespoon Tamari or Soy Sauce

    • 2 Teaspoons Lime Juice

    • For serving:

    • Basmati Rice

    • Chopped Cashews or Peanuts

    • Fresh Cilantro

    • Lime Wedges

    Directions

    • Heat coconut oil in a large skillet over medium heat then add in the onion and cook until golden brown, about 5 minutes.
    • Add in the grated ginger, garlic, butternut squash, and a big pinch of salt. Sauté for 2-3 minutes or until fragrant
    • Add in the red curry paste, coconut milk, water, and sugar. Reduce heat to a simmer, cover with lid and cook until butternut squash is fork tender, about 12-15 minutes.
    • Remove skillet from heat before stirring in the spinach, tamari, and lime juice. Give the curry a taste and adjust any seasoning as desired. Serve over rice with chopped nuts and fresh cilantro.

    Recipe Video

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