Tag

vegan

Browsing
30 Minutes or Less

Frozen Margaritas

By
glasses of frozen margaritas with limes on top

These frozen margaritas are everything you’ve ever dreamed of, and MORE! They’re deliciously tart, slightly sweet, and oh-so refreshing. Ditch the unnecessary margarita mix and blend together a batch of these homemade frozen margaritas. All you’ll need is 5 ingredients and just a few minutes!

overhead image of four glasses of frozen margaritas with a plate of salt on the side

What You Need To Make Frozen Margaritas

Silver Tequila – I’ve said it before, and I’ll say it again – use good quality tequila! I’m sure we’ve all taken a sip of a margarita and thought, hmmmm that’s not a very good margarita. And I’m telling you, 9 times out of 10 it’s because that marg you’re sipping on was made using dirt-cheap tequila. Whenever I pick up tequila, I aim for not the most expensive, but also not the cheapest. Espolón, Patron, and Casamigos are all brands I’ve tried and would definitely recommend!

Triple Sec – For those of you that don’t know, triple sec is an orange-flavored liqueur. It adds just a touch of sweetness and some nice fresh flavor to these frozen margaritas. However, if you don’t have triple sec, you can easily use fresh squeezed orange juice instead. Fresh squeezed orange juice is lower-cal and a slightly healthier option. So use whichever you’d like in this recipe!

Agave – This natural sweetener is used in place of the simple syrup in this frozen margaritas recipe. Agave dissolves quickly and packs in quite a bit of sweetness. This sweet syrup is the perfect compliment to the otherwise tart flavors in this frozen cocktail. Just a little bit of agave is all you need to make these drinks perfectly sweet!

Make It A Mocktail

  • To make virgin frozen margaritas, substitute the tequila with grapefruit juice. Also, use fresh squeezed orange juice instead of triple sec. You’ll have a delicious and refreshing summertime mocktail!

Tips For Making Frozen Margaritas

  • Serve these margaritas immediately after making! Unfortunately, any frozen cocktail will begin to separate after blending. Especially in the warmer months! Therefore, I highly recommend preparing your ingredients and then blending everything up right before serving.
  • Feel free to add any frozen fruit you’d like! A handful of frozen strawberries would make a delicious addition to these cocktails.
  • Blend just enough, but not too much. Under-blending will result in large ice chunks throughout your drink. And let me tell you, nothing’s worse than not being able to slurp up your frozen margarita because a giant ice chunk has clogged your straw. However, if you blend them too much, they could start to melt and taste watered down.
Frozen Margaritas
Print

Frozen Margaritas

5 from 1 vote
Recipe by Samantha Russo Course: DrinksCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Total time

5

minutes

These frozen margaritas are everything you’ve ever dreamed of, and MORE! They’re deliciously tart, slightly sweet, and oh-so refreshing. Ditch the unnecessary margarita mix and blend together a batch of these homemade frozen margaritas with just 5 ingredients and in just a few minutes!

Ingredients

  • lime wedges

  • salt

  • 8 ounces silver tequila

  • 1 cup lime juice

  • 4 ounce triple sec, see Notes

  • 2 ounces agave or simple syrup

  • 4-6 cups ice

Directions

  • Run a lime wedge along the rim of each glass, then dip them in salt to coat the rim.
  • Add all remaining ingredients to a blender and blend until no ice chunks remain.
  • Pour into glasses and enjoy!

Recipe Video

Notes

  • Triple Sec: If you don’t have triple sec, you can use fresh squeezed orange juice instead!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Quick and Easy Cocktail Recipes

View Post
By
30 Minutes or Less

Swiss Chard Salad (Vegan, Gluten-Free)

By
swiss chard salad on a plate with a fork and sunflower seeds on the side

This Swiss chard salad is light, fresh, and crunchy! It’s loaded with healthy vegetables and dressed with a simple red wine and dijon vinaigrette.

swiss chard salad on a plate with a fork and sunflower seeds on the side

Why Swiss Chard?

Swiss chard is a nutritional POWERHOUSE! It’s jam-packed with vitamins, minerals, and antioxidants. But before I really get into how healthy this Swiss chard salad is for you, let’s first talk about its taste. Swiss chard is sort of a cross between kale and spinach. It’s not quite as tough as kale, but also not as light as spinach. Swiss chard is most commonly cooked or sautéed to help break down its hearty texture. Though, like any raw fruit or vegetable, when you cook Swiss chard, you lose much of its nutritional benefits.

Admittedly, Swiss chard can be tough to chew when raw. HOWEVER, the method in the Swiss chard salad recipe below provides this veggie with the right ingredients and steps to break down on its own – without any exposure to heat. I don’t know about you, but to me, that’s a total win WIN. Swiss chard is a warm-weather vegetable, peaking from early spring to late fall. Unlike other lettuces, it can withstand hotter temperatures making it the last-man-standing during brutal July/August heatwaves. My parents have harvested a large amount of this hearty green vegetable over the last few months. And aside from its health benefits, that was one of the main reasons why I came up with this easy salad recipe!

Ok now back to the nutritional benefits! Swiss chard is full of:

  • Calcium (builds strong bones and teeth)
  • Vitamin C (aids in growth, development, and repair of all body tissues)
  • Iron (gives you energy and is vital to growth and development)
  • Vitamin E (big time antioxidant and protects body against free radicals)
  • Magnesium (supports a healthy immune system and muscle function)
  • Potassium (maintains heartbeat and a healthy blood pressure)
  • Vitamin A (great for skin health and cell growth!)
  • Folate (helps convert carbs into energy)
  • Vitamin K (positively contributes to bone, cognitive, and heart health)
  • Fiber (regulates hunger and blood sugar)

What You Need To Make Swiss Chard Salad

Sunflower Seeds – The sunflower seeds give this easy vegan salad recipe an irresistible crunch! Raw, cooked, unsalted, or salted will all taste equally as delicious in this dish – so use whichever kind you’d like. I went with roasted and salted sunflower seeds and they tasted incredible. This easy-to-find seed acts as a healthier crouton in this Swiss chard salad recipe. However, if you don’t have sunflower seeds, feel free to use any kind of seed or nut you’d like!

Red Wine Vinegar – The acidity in this vinegar is what helps to break down the fibers in swiss chard, therefore making it easier to eat and digest. Red wine vinegar is delightfully tangy, a little fruity, and has just a touch of sweetness. Additionally, I should probably mention just a few of the health benefits of red wine vinegarl. Red wine vinegar has been proven to lower blood pressure and blood sugar, as well as cholesterol. Therefore, as if the swiss chard wasn’t enough, this dressing addition makes this salad even healthier!

Swiss Chard Salad (Vegan, Gluten-Free)
Print

Swiss Chard Salad (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Chilling Time

15

minutes
Total time

20

minutes

This Swiss chard salad is light, fresh, and crunchy! It’s loaded with healthy vegetables and dressed with a simple red wine and dijon vinaigrette.

Ingredients

  • 1 bunch Swiss chard, chopped

  • 1/2 cucumber, sliced

  • 1 bell pepper, thinly sliced

  • 4-5 radishes

  • 1/4 cup sunflower seeds, see Notes

  • For the vinaigrette:

  • 3 tablespoons olive oil

  • 2 tablespoons red wine vinegar, see Notes

  • 1 tablespoon maple syrup or honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

Directions

  • Mix all vinaigrette ingredients together in a large bowl then add in the vegetables and toss to coat. Cover and refrigerate for 15-20 minutes before serving.

Recipe Video

Notes

  • Sunflower Seeds: Feel free to use whatever kind of seed or nut you’d like in place of the sunflower seeds in this recipe! Pumpkin seeds, chopped walnuts, or sliced almonds would also make great additions.
  • Red Wine Vinegar: If you don’t have red wine vinegar, you can use white wine vinegar, apple cider vinegar, or balsamic vinegar instead.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Easy Salad Recipes You’ll Love

View Post
By
30 Minutes or Less

Summer Squash Pasta (Vegan, Gluten-Free)

By
summer squash pasta on a plate with white wine, basil, and red pepper flakes on the side

This summer squash pasta is the perfect way to enjoy one of this season’s BEST vegetables! Fresh summer squash is quickly sautéed until perfectly tender then tossed with your favorite pasta. This simple weeknight meal is light, healthy, and comes together in under 20 minutes!

summer squash pasta being lifted off a plate with a fork

‘Tis the season! If you (like me) feel like you’re drowning in squash this summer, then you NEED to make this recipe. Summer squash peaks in the ….you guessed it – summer! My parents garden is currently being taken over by summer squash and zucchini. They have so much squash at this point that they have no clue what to do with it all! One solution to their problem is sending me home with massive bags of it every time I visit them. And while I still have a few squash sitting in my fridge right now, I was able to use some of them in this delicious pasta recipe!

I don’t know about you, but lately I’ve been a big fan of anything quick and easy when it comes to time spent in the kitchen. Hovering over a hot stove for more than 20 minutes sounds like pure torture in this city heat and humidity. Therefore, I’m on a mission to develop as many no-bake/cook recipes or ready in under 30 minutes recipes as possible! This specific vegan and gluten-free pasta recipe falls into the latter category, and for that reason alone we love it so much.

What You Need To Make Summer Squash Pasta

Summer Squash and/or Zucchini– This recipe is the perfect way to use up any leftover summer squash and/or zucchini in your garden! Simply wash and then slice at least two of them, then throw them in this recipe. If you like your pasta extra squash-y (new word – squashy!) feel free to add an extra squash or two in there. The more, the merrier when it comes to this summer squash pasta!

Pasta – I used Jovial Brown Rice Gluten-Free Farfalle pasta in my dish, however you can use whatever kind of pasta you’d like in this recipe. Rigatoni, orecchiette, ziti, penne, or really any pasta shape would work here. If you’re gluten-free like me, I highly recommend the Jovial pasta as it tastes incredibly similar to the real thing.

Basil – Continuing on with the summer trend, this herb flourishes in the warm weather! Basil really helps pack on the freshness in this simple pasta dish. If you don’t have basil, you can use fresh parsley instead.

Adjust This Recipe To Your Diet

  • Add Dairy: Finish this summer squash pasta off with a sprinkling of freshly grated parmesan cheese for a delightful, savory bite!
  • Make it Paleo: You can easily make this dish paleo by doubling up on the squash and removing the pasta from this recipe. It’ll be more of a side dish than a main course, but will still taste totally delicious!
Summer Squash Pasta (Vegan, Gluten-Free)
Print

Summer Squash Pasta (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This summer squash pasta is the perfect way to enjoy one of this season’s BEST vegetables! Fresh summer squash is quickly sautéed until perfectly tender then tossed with your favorite pasta. This simple weeknight meal is light, healthy, and comes together in under 20 minutes!

Ingredients

  • 12 ounces pasta, see Notes

  • 1/4 cup olive oil

  • 5 garlic cloves, minced

  • 2 summer squash and/or zucchini, sliced into 1/4-inch thick slices

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes

  • 2 tablespoons lemon juice

  • 1/4 cup fresh basil

Directions

  • Cook pasta according to package instructions until al dente.
  • Heat olive oil in a large skillet over medium heat, add in the garlic and cook for 1-2 minutes or until fragrant.
  • Add in the squash and/or zucchini along with the salt, cook 10-15 minutes, tossing every few minutes.
  • Transfer cooked and drained pasta to the skillet along with red pepper flakes and lemon juice, toss everything together.
  • Remove from heat, add in basil, and serve immediately.

Recipe Video

Notes

  • Pasta: I used gluten-free farfalle pasta in this recipe, though you can use any kind of pasta you’d like!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Quick and Easy Pasta Recipes

View Post
By
Dairy-Free

Healthy Cheesecake (Vegan, Gluten-Free)

By
overhead image of healthy cheesecake with fresh strawberries

This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

close up overhead image of healthy cheesecake with fresh strawberries of healthy cheese

I didn’t always love cheesecake. Most I tried were too dry, dense, and/or sweet. Therefore, in developing this cheesecake I made sure it was light, almost fluffy, and perfectly sweet! And it wouldn’t be a SDHB recipe if I didn’t make it healthier too. I took the best cheesecake recipes I could find, substituted a few simple ingredients, and voilà this better-for-you cheesecake recipe was born!

Ingredients such as vegan cream cheese, vegan yogurt, and a touch of maple syrup make for a more nutritient dense recipe. I wish I had recorded the look on my boyfriend’s face when I told him this cheesecake was SO healthy he could, in fact, eat it for breakfast! Once he processed the near too-good-to-be-true news, he excitedly inhaled a massive slice of this vegan and gluten-free treat.

What You Need To Make Healthy Cheesecake

Gluten-Free Graham Crackers – I used my own recipe for gluten-free graham crackers, though you can use your favorite store bought gluten-free graham crackers instead. To turn them into graham cracker crumbs you can either seal them in a ziploc bag and crush them with a rolling pin or heavy object, or add them to a food processor and give them a few pulses. Once all crackers have been ground into crumbs and no large pieces remain, you’re ready to use them in this recipe!

Vegan Cream Cheese – I used and love the Kite Hill Plain Vegan Cream Cheese in this recipe! Though feel free to use your favorite vegan cream cheese instead. If not vegan, you can use regular cream cheese. However, be sure to avoid flavored cream cheeses, plain is necessary for this healthy cheesecake recipe.

Vegan Yogurt – Similar to the vegan cream cheese, make sure your vegan yogurt is plain and unsweetened. Any added flavors or sugar would completely throw off the balance of this recipe. I used plain coconut yogurt and had great results, though any non-dairy plain unsweetened yogurt will work!

Corn Starch – Most cheesecakes contain eggs to help bind the filling once baked. However, this cheesecake recipe is both healthy and vegan with the use of corn starch instead. Corn starch is imperative in getting this cheesecake to firm up and set to its perfectly light and soft consistency. If you don’t have corn starch, you can use arrowroot starch instead.

Adjust This Recipe To Your Diet

  • Add Dairy: Use regular butter, cream cheese, and yogurt in this recipe if not vegan or dairy-free.
  • Make it Paleo: Use paleo graham crackers, coconut oil instead of vegan butter, and arrowroot starch instead of cornstarch to turn this into a healthy paleo cheesecake recipe!
Healthy Cheesecake (Vegan, Gluten-Free)
Print

Healthy Cheesecake (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Intermediate
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Chilling Time

8

hours

This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

Ingredients

  • For the graham cracker crust:

  • 1 1/2 cups gluten-free graham cracker crumbs, see Notes

  • 5 tablespoons vegan butter, melted

  • 1 tablespoon coconut oil

  • For the cheesecake filling:

  • 16 ounces plain vegan cream cheese

  • 2 cups plain unsweetened vegan yogurt

  • 2 teaspoons vanilla extract

  • 1 tablespoon lemon juice

  • 1/2 cup maple syrup

  • 3 tablespoons corn starch, see Notes

  • Pinch of salt

Directions

  • Preheat oven to 350° Fahrenheit and line a 9-inch springform pan with parchment paper.
  • Add all graham cracker crust ingredients to a large bowl and mix together.
  • Transfer crust to the springform pan, flatten into an even layer across the bottom, then bake for 7-8 minutes or until slightly golden brown.
  • Beat all cheesecake filling ingredients together in a large bowl then transfer to the pan and smooth over the crust.
  • Fill a pan with 1-inch of water and transfer it to the oven on the lower rack.
  • Place the cheesecake on the upper rack, above the water and bake for 30-35 minutes. Crack the oven door and allow cheesecake to cool in the oven for 1 hour.
  • Remove from the oven and chill in the fridge for at least 8 hours before slicing and eating.

Recipe Video

Notes

  • Gluten-Free Graham Cracker Crumbs: I made my vegan and gluten-free graham crackers, then turned them into crumbs by pulsing them in a food processor. However, you can use store bought gluten-free graham crackers instead if you’d like.
  • Corn Starch: Feel free to use arrowroot starch instead!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Healthy Recipes You’ll Love

View Post
By
30 Minutes or Less

Avocado Crema

By
avocado crema being scooped from a bowl with a tortilla chip

This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

We love a good guac around here. And while yes, guac is pretty easy to make, this avocado crema is even easier! It requires just five easy-to-acquire ingredients and is blended together in a few minutes. Before I forget, I must mention my most FAVORITE thing about this simple recipe. You know how when you make guacamole it pretty quickly turns brown? Well friends. this avocado crema stays bright green for hours! The lime juice gives this recipe a delightfully tangy flavor and helps to preserve the color of this dish. I just love throwing this easy dip recipe together when friends or family come over. Not only does everyone go crazy for it, but it looks delicious and appetizing until it’s all gone!

What You Need To Make Avocado Crema

Avocados – Use perfectly ripe avocados in this recipe. To know when an avocado is ripe, gently but firmly press on the outside. If the avocado gives a little without feeling too mushy, then you know it’s ripe and ready to eat! However, if the avocado feels hard, place it in a plastic bag with a bunch of bananas to help it ripen quickly (typically in a day or two).

Lime Juice – If you love a ton of lime in your guac, you’re gonna go insane for this avocado crema recipe! Loaded with fresh lime juice, it’s incredibly zesty and bright. However, feel free to adjust the amount of lime juice to your preferences. And while fresh lime juice is always best, bottled lime juice will work in this recipe as well.

Garlic – If you’re anything like me, you add garlic to literally everything. A single garlic clove contributes a bit of spice and an essence of that delicious garlic flavor to this simple dip recipe. If you’d like, you can add even more garlic to this recipe or leave it out altogether!

Adjust This Recipe To Your Diet

  • Add Dairy: If you’re not dairy-free, you can add 1/2 cup sour cream to make this avocado crema even creamier!
  • Sub Cilantro: I know a handful of you are averse to cilantro, therefore you can easily swap the cilantro in this recipe for some fresh parsley instead.

Ways To Enjoy This Avocado Crema

  • with chips
  • in tacos
  • in burritos
  • over chicken
  • in salad
  • …or by the spoonful!
Avocado Crema
Print

Avocado Crema

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Total time

5

minutes

This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

Ingredients

  • 4-5 medium-sized ripe avocados

  • 3 tablespoons lime juice

  • 1/4 cup cilantro

  • 1/2 teaspoon salt

  • 1 garlic clove

Directions

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

Recipe Video

Notes

  • Store any leftover avocado crema in an airtight container in the fridge for up to three days.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Super Easy 5 Ingredient Recipes

View Post
By