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30 Minutes or Less

Jennifer Aniston Salad

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close-up image of jennifer aniston salad in a serving bowl

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
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Jennifer Aniston Salad

4 from 20 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.

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    30 Minutes or Less

    Spinach Artichoke Hummus

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    close-up image of spinach artichoke hummus with artichoke hearts on top.

    The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!

    overhead image of spinach artichoke hummus with pita, cucumber, and white wine on the side.

    What You’ll Need to Make Spinach Artichoke Hummus

    Chickpeas – I used canned chickpeas, but feel free to soak and boil your own for this recipe. However, canned chickpeas makes things extra easy on you (which I highly recommend!).

    Tahini – Every good hummus recipe has tahini! Never heard of tahini? It’s just ground sesame seeds. It’s also super easy to find at most grocery stores, typically located in the ethnic food aisle. This is the tahini brand I use and love in this spinach artichoke hummus!

    Baby Spinach – Use fresh, not frozen spinach in this healthy snack recipe! Lucky for us, fresh spinach is loaded with good-for-you vitamins and minerals.

    Canned Artichoke Hearts – Either whole or quartered canned artichoke hearts will work. I used these Cento artichoke hearts, and they were delicious. Also, if you have any leftover artichoke hearts, they make a great addition to salads and charcuterie boards!

    pita being dipped into spinach artichoke hummus.

    Tips and Tricks

    • Once you add the spinach and artichokes, pulse the hummus only a few times. Too much pulsing will completely puree the spinach and artichokes. Instead, to achieve that finely chopped texture you get in a spinach artichoke dip, give your food processor just a few quick pulses.
    • Taste the hummus after the first step! This is the best time to adjust/add any seasonings you’d like. For an extra tangy hummus, add in a bit more lemon juice. Or, for a super garlicky hummus, add in another clove or two of garlic.
    • This spinach artichoke hummus dip will stay fresh in an airtight container in the fridge for up to 5 days. Enjoy it all week long with pita, pita chips, fresh veggies, or simply by the spoonful!
    overhead image of spinach artichoke hummus with pita on the side.

    This Recipe Is…

    Spinach Artichoke Hummus
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    Spinach Artichoke Hummus

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

    2

    cups
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!

    Ingredients

    • 1 (15 ounce) can chickpeas, drained and rinsed

    • 1/4 cup tahini

    • 1/4 cup olive oil

    • 2 tablespoons fresh lemon juice

    • 1 garlic clove, peeled

    • 1/2 teaspoon cumin

    • salt, to taste

    • 1 cup baby spinach

    • 1/2 cup canned artichoke hearts, drained

    Directions

    • Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor. Blend until completely smooth.
    • Add in baby spinach and artichoke heart, pule 5-6 times until spinach and artichokes are finely chopped, then serve.

    Recipe Video

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    30 Minutes or Less

    Maple Candied Pecans

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    maple candied pecans tipped out of a jar

    Just 3 ingredients to make these maple candied pecans! Perfectly sweet, crunchy, and totally delicious. Cooked on the stovetop in under 20 minutes!

    maple candied pecans in a jar

    What You’ll Need to Make Maple Candied Pecans

    Pecans – Start with raw and unsalted pecans for this recipe. The cooking and flavoring of the pecans happens throughout this recipe, so it’s best to start with a blank canvas! Also, be sure to use whole pecan halves, not pecan pieces.

    Maple Syrup – Just half a cup of maple syrup to sweeten these maple candied pecans! I love this unrefined sugar alternative, it’s healthier and tastes just as good. As the pecans cook, the maple syrup will begin to crystalize and coat the pecans, just like sugar would.

    Salt – A pinch of salt to help round out those flavors! Salt seems like a counteractive addition to this recipe, but trust me, it brings it all together. And believe it or not, salt actually brings out the sweetness in this candy recipe!

    maple candied pecans on a baking sheet

    Tips and Tricks

    • Avoid cooking these maple candied pecans at a high temperature. High heat will quickly cause the maple syrup to burn, which could ruin your recipe. Therefore, maintain a simmer, and continue stirring the pecans every few minutes to avoid burning.
    • Have fun with this recipe! Throw in a pinch of cinnamon, or a dash of vanilla extract while the pecans cook. Or, for an extra festive addition, serve them with a handful of festive candies or sprinkles!
    • Maple candied pecans are best stored at room temperature, in an airtight container for up to one week. You can even store them in the fridge for up to one month, or the freezer for up to three months!
    overhead image of maple candied pecans on a baking sheet.

    This Recipe Is…

    Maple Candied Pecans
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    Maple Candied Pecans

    5 from 1 vote
    Recipe by Samantha Course: Dessert, Snacks, SidesDifficulty: Easy
    Servings

    2

    cups
    Prep time

    0

    minutes
    Cooking time

    20

    minutes
    Total time

    20

    minutes

    Ingredients

    • 2 cups raw pecan halves

    • 1/2 cup maple syrup

    • Small pinch of salt

    Directions

    • Add all ingredients to a large pan over medium heat. Stir and bring the maple syrup to a simmer. Once simmering, reduce the heat to low.
    • Continue cooking on low for 20 minutes, stirring every couple of minutes. After 20 minutes, the maple syrup should begin to crystalize and look like sugar coating the pecans.
    • Once syrup has crystalized, pour the pecans onto a parchment-lined baking sheet. Spread pecans into an even layer, then let cool completely before eating or storing.

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    30 Minutes or Less

    Healthy (& vegan!) Caramel Brulée Latte

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    healthy caramel brulée latte in a mug with a spoon on the side.

    A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.

    two mugs of caramel brulée latte with milk on the side.

    What You’ll Need to Make This Healthy Caramel Brulée Latte

    Butter – I used Miyoko’s vegan butter to keep this latte recipe vegan-friendly! It melts beautifully into the caramel sauce, giving it that smooth, buttery flavor. However, you can certainly use regular butter if you’d like!

    Coconut Sugar – This natural sweetener is unrefined and lower on the glycemic index (meaning less of a spike in blood sugar). It also has a slightly deeper flavor, which only adds to the flavor of our caramel sauce! Though if you don’t have any coconut sugar, feel free to use regular sugar or even brown sugar instead.

    Milk – I used non-dairy cashew milk in my healthy caramel brulée latte, and it was perfectly creamy and delicious! But really any milk will work, so go ahead and use whatever you have at home.

    Espresso – Either one shot of espresso, or 1/4 cup of strong coffee will do the trick. Or, if you’re like me and can’t get enough caffeine in your life, make it a double and add an extra shot of espresso!

    Tips and Tricks

    • Keep a close eye on your caramel sauce while it cooks! The sugar can burn quickly, and needs to be stirred frequently. So I recommend tending to it the entire 5 minutes it cooks – trust me, it’ll be worth it!
    • For a salted caramel brulée latte, top yours off with a tiny pinch of flaky salt! I go crazy for a good salty/sweet combo, and that little pinch of salt goes a long way.
    • Turn this recipe into an iced latte by serving it over ice! To do this, I recommend letting your hot caramel milk come to room temperature first, as well as your espresso.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: That’s easy – just use all the vegan swaps I outlined above!

    Make it Decaf: For a caffeine-free version, use your favorite decaf espresso or decaf coffee in your latte.

    Healthy (& vegan!) Caramel Brulée Latte
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    Healthy (& vegan!) Caramel Brulée Latte

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

    1

    serving
    Prep time

    0

    minutes
    Cooking time

    5

    minutes
    Total time

    5

    minutes

    A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.

    Ingredients

    • For the caramel sauce:

    • 1/2 cup butter, I used vegan butter

    • 1/2 cup coconut sugar, or regular sugar

    • For the latte:

    • 1 cup milk, I used non-dairy milk

    • 2 tablespoons caramel sauce

    • 1/2 teaspoon vanilla extract

    • 1 shot espresso, or 1/4 cup strong coffee

    Directions

    • Make the caramel sauce by melting butter and sugar in a small saucepan over medium heat, stirring frequently. Once butter has melted, cook for an additional 4-5 minutes, stirring constantly until dark brown and bubbling.
    • Combine milk, 2 tablespoons of caramel sauce, and vanilla extract in a small saucepan over low heat. Bring to a simmer, then whisk until frothy.
    • Add espresso or strong coffee to a mug, then pour milk mixture over the top. Top with whipped cream an extra drizzle of caramel sauce.

    Recipe Video

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    30 Minutes or Less

    Healthy Gingerbread Muffins (made in the blender!)

    By
    gingerbread muffin with a bite taken out.

    Fluffy and perfectly spicy healthy gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gingerbread muffins healthy AND delicious!

    glunte-free gingerbread muffins piled on top of a marble board.

    What You’ll Need to Make Gluten-Free Gingerbread Muffins

    Old Fashioned Rolled Oats – It’s super important you use old fashioned/rolled oats in this recipe. Avoid instant, steel-cut, or Irish oats. The first step involves grinding these oats into a flour in your blender. When doing this, try to grind them as fine as possible. Finely ground oats will result in fluffier muffins!

    Apple Sauce – I used apple sauce in these gingerbread muffins, because it yields little to no flavor. However, if you don’t have apple sauce, feel free to substitute it with 1/2 cup mashed banana. Mashed banana will give these muffins a slight banana flavor, which if you like banana, I’m sure you won’t mind.

    Molasses – Any and all gingerbread recipes contain molasses, which is how they get their signature dark-brown color. Don’t skip the molasses, it’s super important for both the flavor and structure of these muffins.

    Ground Ginger – Wouldn’t be gingerbread muffins without some ginger! This recipe packs in tons of that spicy ginger flavor, which I personally LOVE. However, if you want a more subtle ginger flavor, go ahead and use just 1/2 teaspoon ground ginger instead.

    three gluten-free gingerbread muffins stacked on top of each other.

    Tips and Tricks

    • Use a large cookie scoop or 1/4-cup measuring cup to fill your muffin tin. This’ll ensure even-sized muffins, with that beautiful dome on top!
    • For extra sweetness, top your muffins with a simple 2-ingredient powdered sugar glaze. To make it, whisk together 1/2 cup powdered sugar with 2-3 tablespoons milk. Once smooth, use a spoon to drizzle glaze over cooled gluten-free gingerbread muffins.
    • Store these muffins in an airtight container at room temperature for up to 3 days. Or, to make them last longer, pop them in the freezer for up to 3 months!

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: While I haven’t tested it myself, you can try replacing the eggs with either two flax eggs or by using your favorite vegan egg replacer. I’ve used this Bob’s Red Mill Egg Replacer in a number of other recipes and have always loved it!

    Gluten-Free Gingerbread Muffins
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    Gluten-Free Gingerbread Muffins

    4 from 27 votes
    Recipe by Samantha Course: Snacks, DessertDifficulty: Easy
    Servings

    10

    muffins
    Prep time

    5

    minutes
    Cooking time

    20

    minutes
    Total time

    25

    minutes

    Fluffy and perfectly spicy gluten-free gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gluten-free gingerbread muffins healthy AND delicious!

    Ingredients

    • 2 cups old fashioned rolled oats

    • 1/2 cup apple sauce, unsweetened

    • 1/2 cup maple syrup

    • 1/4 cup molasses

    • 2 eggs

    • 2 teaspoons vanilla extract

    • 2 teaspoons baking powder

    • 2 teaspoons cinnamon

    • 1 1/2 teaspoons ground ginger

    • 1/2 teaspoon nutmeg

    • 1/2 teaspoon salt

    Directions

    • Preheat oven to 350° Fahrenheit and line a muffin tin with muffin liners.
    • Add oats to a blender and blend until it’s ground into a flour.
    • Add in remaining ingredients, then blend until a smooth batter forms.
    • Transfer ½ cup batter into each muffin mold, then bake for 20-25 minutes or until a toothpick inserted down the center of one muffin comes out clean. Remove from oven and transfer muffins to a wire cooling rack, let cool before eating.

    Recipe Video

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