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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 tipped out of a jar
5 from 1 vote

Maple Candied Pecans

Print Pin Rate
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 2 cups

Ingredients

  • 2 cups raw pecan halves
  • 1/2 cup maple syrup
  • Small pinch of salt

Instructions

  • 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.

Nutrition

Calories: 300kcal
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Dairy-Free

No-Churn Vegan Vanilla Ice Cream

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close up image of vegan vanilla ice cream in a bowl with a cone on top

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

hand holding a cone of vegan ice cream

What You’ll Need To Make No-Churn Vegan Ice Cream

Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.

Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!

Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.

Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!

vegan vanilla ice cream inside a loaf pan

Adjust The Flavors

Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.

Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.

Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!

4.12 from 9 votes

No-Churn Vegan Vanilla Ice Cream

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings

Ingredients

  • 2 (14-ounce) cans full-fat coconut milk
  • 1 (11.2-ounce) can sweetened condensed coconut milk
  • 1 teaspoon vanilla extract
  • small pinch of salt

Instructions

  • Add all vegan vanilla ice cream ingredients to a blender and blend until smooth.
  • Transfer to a lined loaf pan or large container, then freeze for 6 hours. Thaw for at least 10 minutes before serving.

Nutrition

Calories: 300kcal

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30 Minutes or Less

Asian Cucumber Salad

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spiralized cucumber being lifted off a plate of asian cucumber salad

Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

overhead image of asian cucumber salad on a plate with a spoon

What You’ll Need To Make Asian Cucumber Salad

Mini Cucumbers – Six mini seedless cucumbers are the star of this recipe. I cut mine into fun little spirals for my salad, but you can simply slice them instead. If slicing, I recommend a mandolin to help slice the cucumbers as thin as possible.

Fresh Ginger – Fresh ginger goes a long way in this Asian cucumber salad! Start by cutting about a 1-inch piece from a knob of whole ginger. Then, peel your ginger with either a spoon or a vegetable peeler. Once peeled, run the ginger along a microplane or the fine side of a box grater.

Rice Vinegar – For a hint of acidity, rice vinegar tastes best. However, if you don’t have any, feel free to use white wine vinegar or apple cider vinegar in its place.

Sriracha – While optional, I recommend a tiny drop of sriracha to round out the flavors in this recipe. For a mild version, start with just 1/2 teaspoon. Or, for a spicy Asian cucumber salad, add upwards of 1-2 teaspoons.

close-up image of asian cucumber salad on a plate

How to Cut Cucumbers

  1. Cut 1/4-inch of each end of a mini cucumber.
  2. Place two chopsticks on either side of the cucumber.
  3. Then, make thin (about 1/8-inch) diagonal cuts along the cucumber, stopping when your knife hits the chopsticks.
  4. Flip cucumber over and make the same exact cuts, in the same direction, on the other side.
  5. Lastly, cut each the cucumber in half, then add them to a bowl for this recipe!

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For a 100% gluten-free Asian cucumber salad, use tamari in place of the soy sauce. Tamari tastes just like soy sauce, but unlike soy sauce, is certified gluten-free!

Make it Vegan: Use maple syrup in place of the honey for a completely vegan side dish.

asian cucumber salad on a plate with sriracha on the side
3.74 from 41 votes

Asian Cucumber Salad

Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 6 mini cucumbers, spiralized (see Notes) or thinly sliced
  • 1 teaspoon salt
  • 1-inch piece fresh ginger, peeled and grated
  • 1 garlic clove, peeled and grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha, optional
  • 3 scallions, thinly sliced
  • pinch of sesame seeds

Instructions

  • Place cucumber in a large bowl and sprinkle with salt, then let sit for 10-15 minutes while you make the dressing.
  • Whisk together the ginger, garlic, rice vinegar, honey, soy sauce, maple syrup, and sriracha in a small bowl.
  • Check on the cucumbers, and drain the water that’s gathered at the bottom of the bowl.
  • Add dressing, scallions, and sesame seeds to the cucumbers and toss to coat. Either serve immediately or let marinate in the fridge for a few hours.

Notes

  • How to Cut “Spiralized” Cucumber: Cut off each end of a cucumber, then place two chopsticks on either long side of the cucumber. Then, make thin diagonal cuts along the cucumber, stopping when your knife hits the chopsticks. Flip cucumber over and make the same cuts on the other side. Last, slice each cucumber in half, now they’re ready for this recipe!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Mom’s BEST Watergate Salad

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    two glasses of watergate salad with cherries on top

    My Mom’s famous watergate salad recipe will blow your mind! A pistachio whipped cream base, with plenty of chopped fruit and mini marshmallows. I grew up on this best EVER no-bake dessert, my favorite for summer parties or barbecues!

    overhead image of watergate salad in a glass with a cherry on top

    What You’ll Need To Make Watergate Salad

    Pistachio Pudding Mix – Any brand of pistachio pudding mix will taste delicious in this pistachio-flavored dessert! Use whatever you can find, whether that’s instant, low-sugar, etc.

    Whipped Cream – For a dairy-free version, sub regular whipped cream for coconut whipped cream in this no-bake dessert recipe. I went the dairy-free route this time and used a tub of So Delicious Coconut Whipped Cream in my watergate salad. This is the only tweak I made from my Mom’s original recipe!

    Fruit Cocktail – I think the fruit cocktail is my favorite part of this entire recipe. Chunks of peaches, pears, grapes, pineapple, and cherries swirled into the pistachio whipped cream base. My sister and I used to fight over who got the most cherries in their serving of watergate salad growing up. If ya ask me, those fruit cocktail cans never have enough maraschino cherries in ’em!

    Crushed Pineapple – Crushed pineapple, sometimes labeled as “pineapple tidbits,” give this dessert its perfect texture. Smooth, creamy, light, and fluffy with just a little something to bite down on! If you can’t find crushed pineapple, you can finely chop up a can of cut pineapple instead.

    Mini Marshmallows – My Mom always made her watergate salad with these rainbow mini marshmallows, but I couldn’t find any near me so I used the classic white mini marshmallows instead. The rainbow kind contribute a bit more fruity flavor, but the classic kind are just as delicious! Feel free to use whichever you prefer, or have on-hand.

    one glass of watergate salad with chopped pistachios and a cherry on top.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan – Make this watergate salad vegan by using a tub of coconut whipped cream, and vegan mini marshmallows. I tested this recipe with these Dandie’s Vegan Marshmallows and couldn’t even taste the difference!

    two glasses of watergate salad with cherries on top
    4.67 from 3 votes

    Mom’s FAMOUS Watergate Salad

    My Mom’s famous watergate salad recipe will blow your mind! A pistachio whipped cream base, with plenty of chopped fruit and mini marshmallows. I grew up on this best EVER no-bake dessert, my favorite for summer parties or barbecues!
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 12 servings

    Ingredients

    • 1 (3.4 ounce) box pistachio pudding mix
    • 1 (9 ounce) tub whipped cream, or coconut whipped cream to make it dairy-free
    • 1 (15 ounce) can fruit cocktail, drained
    • 1 (20 ounce) can crushed pineapple, drained
    • 2 cups mini marshmallows

    Instructions

    • Mix together pistachio pudding mix and whipped cream in a large bowl until fully combined.
    • Add in drained fruit cocktail, crushed pineapple, and mini marshmallows. Leave to set in fridge for at least one hour, then serve cold.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Chickpea Chocolate Chip Cookie Dough

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    chickpea cookie dough in a jar with a spoon

    The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

    overhead image of scoops of chickpea cookie dough with extra chocolate chips

    What You’ll Need To Make Chickpea Cookie Dough

    Chickpeas – An entire can of chickpeas is the base to this healthy cookie dough recipe! Drain and rinse your chickpeas well before adding them to the blender. And for a smoother cookie dough, remove the skins off your chickpeas.

    Nut or Seed Butter – I used almond butter, but any nut or seed butter will work in this recipe. Peanut butter, cashew butter, or even sunflower seed butter! Though whichever nut/seed butter you use, make sure it’s unsweetened.

    Maple Syrup – This unrefined sweetener add sweetness, but keeps this vegan dessert recipe extra healthy. Though if you’d like, you can use honey, agave nectar, or even date syrup instead.

    chickpea cookie dough inside a cookie scoop

    Tips and Tricks

    • This chickpea cookie dough is high in plant-based protein! However, if you’d like to add even more protein, throw in a scoop of your favorite vanilla plant-based protein powder. I recommend the Aloha Vanilla Protein Powder, it’s not too sweet and won’t throw off the flavor of this healthy dessert recipe.
    • Enjoy it however you’d like! By the spoonful, over ice cream, as breakfast, a snack, or dessert.
    • Taste and adjust the flavor of this edible cookie dough however you’d like. For more sweetness, add in a touch more maple syrup. Or, for a thicker consistency, blend in an extra tablespoons of almond flour.
    chickpea cookie dough in a jar with a spoon

    Adjust This Recipe To Your Dietary Needs

    Make it Nut-Free: For a nut-free version of this chickpea cookie dough, replace the almond flour with 3 tablespoons of coconut flour, and use sunflower seed butter.

    Make it Sugar-Free: For an entirely sugar-free healthy dessert, use your favorite sugar-free liquid sweetener in place of the maple syrup. Also, replace the chocolate chips with cacao nibs!

    No ratings yet

    Chickpea Cookie Dough

    The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.
    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1/4 cup nut or seed butter, I used almond butter
    • 1/4 cup almond flour, see Notes for nut-free option
    • 3 tablespoons maple syrup
    • 1 tablespoon non-dairy milk, unsweetened
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 1/4 cup chocolate chips

    Instructions

    • Add all ingredients except chocolate chips to a food processor or high-speed blender, then pulse until super smooth.
    • Fold in chocolate chips and enjoy!

    Video

    Notes

  • Make it Nut-Free: Replace the almond flour with 3 tablespoons of coconut flour.

    • Nutrition

    Calories: 300kcal

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