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Iced Protein Matcha Latte 

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If you're looking for a healthy morning or afternoon pick-me-up, this iced protein matcha latte recipe is for you. It comes together in just 5 minutes and delivers creamy, subtly sweet flavor. This protein matcha ("pro-cha") is easy to customize and perfect for mornings, post-workout, or that 2pm slump.

Protein Iced Matcha Latte in glass cup with strawberries on side

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

If you love protein coffee (aka "proffee"), chances are you'll also love this protein matcha. I'm coining this one "pro-cha"!

  • Quick & Easy: This protein iced matcha latte recipe comes together in just 5 minutes-no fancy equipment required.
  • Protein-Packed: A scoop of your favorite protein powder turns this into a satisfying protein matcha drink that supports fullness and muscle recovery.
  • Creamy & Refreshing: The combo of milk, creamer, and matcha makes it silky smooth with a subtly sweet finish.
Hand holding protein matcha latte with strawberries on side of glass

Is matcha healthy?

As a registered dietitian, I'm always looking for ways to combine flavor with function-and matcha delivers just that with a perfect combo of nutrient-packed ingredients:

  • Rich in antioxidants: Matcha is loaded with catechins, especially EGCG, which have been linked to reduced inflammation and improved heart health.
  • Sustained energy without the jitters: Unlike coffee, matcha provides a gentle caffeine boost paired with L-theanine for calm alertness.
  • Supports metabolism and focus: Research suggests green tea compounds may help with fat oxidation and cognitive function, making it a good choice for both metabolism and mental clarity. 
Protein Iced Matcha Latte in glass cup with strawberries on side

What ingredients do you need?

Here's what you'll need to make this iced protein matcha latte:

  • Hot water: Helps dissolve the matcha powder evenly. Aim for around 176°F (not boiling).
  • Matcha powder: Use ceremonial grade for smoother, less bitter results.
  • Protein powder of your choice: Vanilla or strawberry cream works great! This adds creaminess and around 10 grams of protein.
  • Sweetener of your choice: From monk fruit to honey, go with what you love or skip it entirely if your protein is already sweetened.
  • Vanilla extract (optional): Adds depth and warmth.
  • Milk of your choice: Oat, dairy, almond-you name it. Choose one that complements your protein flavor.
  • Optional creamer: Adds an extra layer of richness.
  • Ice: To keep everything chilled and refreshing.

How do you make this protein matcha?

Here's the step-by-step breakdown to get that frothy, café-style sip at home:

1. Whisk the matcha base
In a matcha bowl or large 16-ounce glass, add the hot water, matcha powder, protein powder, sweetener, and optional vanilla extract. Use a frother or whisk vigorously until the mixture is smooth and frothy.

2. Add milk
Pour in your milk of choice and stir well to combine.

3. Top with ice
Fill your glass to the top with ice-about 1 cup-to chill it all down.

4. Stir and sip
Give it one final stir and sip your refreshing, healthy matcha latte-perfect for mornings, workouts, or a mid-day boost. 

Pouring milk into matcha latte
Sprinkling rainbow sprinkles ontop of protein matcha latte
Protein Iced Matcha Latte in glass cup with straw strawberries on side

Customize it your way

Like all of my recipes, this iced protein matcha latte is completely customizable. Choose what protein powder, milk, and sweetener you want to use.

  • Protein of your choice: Try vanilla for a classic healthy matcha latte or go bold with something like strawberry cream or even unflavored collagen for a neutral boost.
  • Milk of your choice: From creamy oat to traditional dairy or almond for a nutty flavor, there's no wrong option here. I even love to top it off with a splash of birthday cake creamer! YUM.
  • Sweetener of your choice: Customize the sweetness with maple syrup, honey, monk fruit, or even stevia. Some protein powders are already sweetened, so taste before adding more!
Protein Iced Matcha Latte in glass cup with Chobanai coffee creamer in background

Recipe tips and tricks

  • Serving: Pair this with a protein-packed snack like a hard-boiled egg, a cottage cheese toast, or a slice of banana bread for a light breakfast.
  • Troubleshooting: If your matcha clumps, make sure the water isn't too hot and sift the matcha before whisking.
  • Scaling: Making for two? Just double the ingredients and divide between glasses. You can even batch the matcha base ahead and refrigerate for up to 2 days.
Iced protein matcha latte topped with rainbow sprinkles

Meal prep and storage

While best fresh, you can prep the matcha base (water + powders + extract) in a jar, shake well, and refrigerate for up to 2 days. When ready, just add milk and ice.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Protein Matcha 3
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Iced Protein Matcha Latte

If you're looking for a healthy matcha latte that's refreshing, energizing, and protein packed, this iced matcha latte recipe is for you. It comes together in just five minutes and delivers creamy, subtly sweet flavor with a boost of antioxidants and long-lasting energy. Whether you're a matcha newbie or a longtime lover, this protein matcha latte is easy to customize and perfect for mornings, post-workout, or that 2pm slump.
Prep Time5 minutes
Total Time5 minutes
Course: Drink Choices, High Protein Choices
Cuisine: American
Servings: 1 drink
Calories: 147kcal
Author: Mackenzie Burgess, RDN

Ingredients

Instructions

  • In a matcha bowl or glass, combine the matcha powder, hot water, protein powder, sweetener, and vanilla extract (if using). Use a handheld frother or whisk until the mixture is smooth and frothy.
  • Fill a 16-ounce glass with ice, then pour in the milk. Gently pour the matcha mixture over the milk. Add creamer, if using.
  • Stir well to combine and enjoy right away!

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for vanilla protein powder, monk fruit sweetener, and oat milk. This calculation does not include optional creamer or vanilla extract. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 19g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Calcium: 217mg | Iron: 4mg

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Protein iced matcha latte recipe

Try these other recipes next:

Pesto Salmon

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This pesto salmon is the perfect healthy recipe for your weeknight dinner lineup. Each fillet is topped with a flavorful pistachio pesto, then baked until tender and flaky. Plus, you get to customize the pesto with your choice of oil-and you can even switch up the type of nut used in the pesto if you'd like.

pesto salmon with pasta and tomatoes on white plate

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

This easy salmon pesto is the kind of dish you'll want to make again and again-simple to prep, full of flavor, and packed with nutrients.

  • Quick and easy: Just 15 minutes of prep and 15 minutes in the oven-perfect for busy weeknights when you still want something satisfying.
  • Packed with flavor: Roasted pistachios, fresh basil, garlic, and Parmesan, come together in a rich, vibrant pesto that is a flavor explosion that pairs beautifully with tender, flaky salmon.
  • Meal prep friendly: Make a batch of the pesto ahead of time and use it throughout the week-spread it on sandwiches, stir it into pasta, or spoon over grilled veggies.
  • Low in carbs: This is a satisfying option for anyone looking for a low-carb, anti-inflammatory meal.
pesto salmon with pasta and tomatoes in meal prep container

Is pesto salmon healthy?

Yes, this pesto salmon is a nutritious meal that delivers both flavor and health benefits. 

Salmon is rich in high-quality protein and omega-3 fatty acids (EPA and DHA), which are known for their positive effects on heart health, brain function, and potential inflammation reduction. A study published by the American Heart Association (AHA), found that regular consumption of omega-3 fatty acids, particularly from fatty fish like salmon, is linked with a reduced risk of cardiovascular disease and stroke. 

This research highlights how omega-3s can improve heart health by reducing inflammation and supporting better cholesterol levels, making salmon a heart healthy choice for your diet. 

Pistachios are also an excellent source of heart-healthy monounsaturated fats, along with fiber and plant-based protein, making them both nutritious and satisfying. Studies suggest that pistachios can help support healthy cholesterol levels and maintain balanced blood sugar.

pesto salmon topped with basil on baking sheet

What ingredients do you need?

  • Fresh basil: Gives the pesto its signature green color and fresh, herby flavor.
  • Pistachios: Roasted and salted for that perfect crunchy, savory twist.
  • Garlic: Just two cloves add a punch of flavor.
  • Parmesan cheese: Adds a salty, nutty richness that ties everything together.
  • Oil: We like using extra virgin olive oil or avocado oil for a creamy texture and a dose of healthy fats.
  • Lemon juice and water: For brightness and blending.
  • Salmon: Skin-on or skinless, your choice! We use 4-ounce portions.
  • Salt and pepper: A simple seasoning that lets the pesto shine.
pesto salmon with pasta and tomatoes on white plate

How do you make pesto salmon?

Here's how to bring it all together, step-by-step:

Make the pistachio pesto

Shameless plug - my pistachio pesto is the BOMB! I honestly make it all the time to add to recipes like pasta salad, toast, as a dip with veggies, or the ultimate salmon topper.

In a food processor, blend fresh basil, pistachios, garlic, Parmesan, lemon juice, oil, water, salt, and pepper until smooth. This takes about 1-2 minutes. You can make the pesto ahead and store it in the fridge for up to a week.

Ingredients needed to make pistachio pesto
Food processor blending pesto ingredients
pistachio pesto in mason jar and lemons in background

Prep the salmon

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets on the sheet and season lightly with salt and pepper.

Top with pesto

Spoon a generous layer of pesto over each piece of salmon. You may have leftover pesto-don't toss it! It's great on pasta, grain bowls, sandwiches or as a dip.

four pesto salmon filets on baking sheet
four pesto salmon filets on baking sheet

Bake the salmon: Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temp of 135-140ºF for medium-well.

Can you make this pesto salmon in the air fryer?

Yes, you can absolutely make this pesto salmon in the air fryer! Simply cook the pesto-topped salmon in your air fryer basket at 400°F for 8-10 minutes, or until it flakes easily with a fork and reaches an internal temperature of 135-140ºF.

Spooning pesto on top of salmon filet

Can you make pesto salmon skewers?

Looking for a fun way to serve this recipe for a party or 4th of July grill out? These pesto salmon skewers are a colorful and heart-healthy option! Here's how to make them.

  1. Preheat grill to medium-high heat. Thread salmon cubes onto skewers, optionally alternating with cherry tomatoes for extra color and flavor. Season with salt and pepper, and lightly brush with oil to prevent sticking.
  2. Grill or roast for 8-12 minutes, turning once halfway through, until the salmon is cooked through and flakes easily with a fork (aiming for an internal temperature of 135-140°F).
  3. Serve skewers on a platter and generously top with pistachio pesto just before serving.
IMG 6206
TWC 4th of July

Recipe tips and tricks

  • Serving ideas: Pair your pesto salmon with roasted veggies, a simple arugula salad, or cooked quinoa for a balanced plate. Bonus: that extra pistachio pesto is perfect drizzled over your sides, too!
  • Leftover pesto: Freeze in an ice cube tray and pop out a cube whenever you need a flavor boost for future meals.
  • Troubleshooting: If your salmon is overcooked and dry, try checking for doneness at 10-12 minutes next time. Ovens vary!
  • Scaling: Cooking for a crowd? This recipe can easily be doubled or tripled-just use a larger sheet pan or bake in batches. Batch-prep the pesto and keep it in the fridge or freezer for quick use later.
close up of salmon filets with pesto on baking sheet

Customize it your way

Like all of my other recipes, this pesto salmon is completely customizable. You get to choose the type of oil and nuts you want to use in the pesto. Here are some ideas:

  • Nuts of your choice: Pistachios are our go-to for their vibrant color and unique flavor, but you can also use walnuts, almonds, cashews, hazelnuts, or classic pine nuts-whatever you have on hand or love most.
  • Oil of your choice: We love using extra virgin olive oil for that bold, peppery flavor, but avocado oil is a great neutral option that still provides plenty of healthy fats.

Can I make it ahead of time?

Yes! The pistachio pesto can be made ahead and stored in the fridge for 5-7 days or frozen for up to 3 months. Cooked salmon can also be prepped in advance and stored in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or enjoy cold on salads, grain bowls, or wraps.

close up of filet of salmon topped with pesto onto of pasta

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Pesto Salmon 8
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5 from 1 vote

Pesto Salmon

This pesto salmon is the perfect healthy recipe for your weeknight dinner lineup. Each fillet is topped with a flavorful pistachio pesto, then baked until tender and flaky. Plus, you get to customize the pesto with your choice of oil-and you can even switch up the type of nut used in the pesto if you'd like.
Prep Time5 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Mediterranean
Servings: 4 servings
Calories: 409kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

Pesto Ingredients:

  • 2 cups fresh basil leaves
  • 1 cup shelled roasted and salted pistachios or nuts of your choice, (walnuts, almonds, cashews, hazelnuts, or pine nuts)
  • 2 garlic cloves, minced (about 2 teaspoons)
  • ½ cup shredded Parmesan cheese
  • ½ cup oil of your choice, (extra virgin olive oil or avocado oil)
  • 2 tablespoons lemon juice, about juice of 1 lemon
  • 2 tablespoons water
  • Salt and pepper, to taste

Salmon Ingredients:

  • 4 - 4 ounce salmon fillets, skin-on or skinless
  • Salt and pepper, to taste

Instructions

Pesto Instructions:

  • In a food processor, blend all pesto ingredients until smooth. This should take about 1-2 minutes.

Salmon Instructions:

  • Preheat the oven to 400°F (200°C).
  • Place salmon filets on a baking sheet lined with parchment paper and season with salt and pepper.
  • Spread a generous layer of pistachio pesto over the top of each fillet. (NOTE: You'll likely end up with leftover pesto. You can save this for another dish or freeze the extras.)
  • Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches 135-140ºF (medium well).

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for the salmon with HALF of the pesto on top of it. For more nutrition information, seek a professional registered dietitian's advice.
Serving Ideas: Serve this pesto salmon over pasta, rice, or quinoa for a hearty meal. It’s also delicious flaked into a grain bowl, layered into a sandwich, or paired with roasted veggies and a simple arugula salad. Bonus: that extra pistachio pesto is perfect drizzled over your sides, too!
Salmon Skewers: If you want to make skewers, here's how. Preheat grill to medium-high heat. Thread salmon cubes onto skewers, optionally alternating with cherry tomatoes. Grill for 8–12 minutes, turning once halfway through, until the salmon is cooked through and flakes easily with a fork (aiming for an internal temperature of 135–140°F). Serve skewers on a platter and generously top with pistachio pesto just before serving.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 5g | Protein: 31g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 205mg | Potassium: 610mg | Fiber: 2g | Sugar: 1g | Calcium: 107mg | Iron: 2mg

save this salmon with pesto recipe on pinterest:

Easy and healthy pesto salmon on top of pasta

Try these other salmon recipes:

Mason Jar Salad Recipes - 3 Easy, Customizable Ideas

by Leave a Comment

If you're looking for a few mason jar salad recipes that are quick, fresh, and perfect for meal prep, this one checks all the boxes. Simply layer your favorite ingredients-crisp veggies, hearty grains, lean protein, and flavorful dressing into a mason jar for a meal prep-ready, grab-and-go lunch. These mason jar salads are completely customizable too, so you can mix and match flavors so you never get bored.

Mason Jar Salad Recipes in 3 mason jars

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

What is a mason jar salad?

Mason jar salads are individually packed salads layered in jars to keep ingredients fresh, crisp, and ready to grab on the go. The key is layering: start with the dressing on the bottom, add sturdy veggies and grains next, then proteins, and finish with leafy greens and toppings. When ready to eat, just give it a shake in the jar or pour everything into a bowl and toss.

Fork going into mason jar salad

Why you'll love it

  • Quick and easy: No cooking required, except for cooked protein items. Everything comes together and layers up in just 10 minutes. 
  • Meal prep friendly: These jars store beautifully in the fridge for up to 5 days-just prep a batch and grab one whenever you're ready.
  • Flavorful and balanced: Each jar is packed with fiber, protein, and colorful produce for a satisfying, filling, feel-good lunch.

Is this mason jar salad healthy?

As a registered dietitian, I'm all about easy meals that pack in protein, fiber, and heart-healthy fats. This mason jar salad delivers all of that and more.

  • Lean proteins like chicken, tuna, tofu, or beans help you stay full and support muscle recovery.
  • Fiber-rich veggies and fruits promote good digestion and help your immune system stay strong.
  • Healthy fats from avocado, nuts, or seeds keep you satisfied and support brain health. One recent study in The American Journal of Clinical Nutrition showed that including avocado in meals can improve overall nutrient absorption and cardiometabolic health.
3 different salad flavor combos in white bowls

What ingredients do you need?

Here's a quick breakdown of what you'll layer into your mason jar salad.

  • Dressing or sauce: Start with a flavor-packed base like balsamic vinaigrette, tahini, hummus, or salsa.
  • Veggies or fruit: Add crunch and color with options like cucumbers, bell peppers, or berries.
  • Cooked grains (optional): Quinoa, couscous, or brown rice add extra fiber and staying power.
  • Protein: Use store-bought or pre-cooked options like chicken, tofu, tuna, or beans to keep it easy.
    Leafy greens: Spinach, kale, romaine, or mixed greens-whatever you have on hand.
    Toppings (optional): Finish with cheese, seeds, olives, or avocado for texture and flavor.
Ingredients for berry goat cheese salad laid out
Ingredients for asian-inspired edamame salad laid out
Ingredients for southwest quinoa salad laid out

How to make smoothie mason jar salads

These jars are super pretty because of all the layers! Follow this order for the best texture when storing.

1. Dressing first

Pour directly into the bottom of the jar.

Mason jar with dressing in bottom

2. Fruits and veggies

Hearty ones like cucumbers and bell peppers act as a barrier between dressing and the rest of the ingredients.

Mason jar with veggies on top of dressing

3. Optional grains

Cooked and cooled.

Mason jar with grains on top of veggies and dressing

4. Protein

Add your chosen source here.

Mason jar with edamame on top of grains, veggies, and dressing

5. Leafy greens

Keep them dry for max crispness.

Mason jar with leafy greens on top of edamame, grains, veggies, and dressing

6. Toppings

Nuts, seeds, cheese, and more go right on top.

Mason jar with peanut toppings added on top of everything
Mason jar with lid on being shook
Mason jar with fork taking bite out of salad

Screw on the lid and refrigerate upright. When you're ready to eat, just shake it up or pour into a bowl and toss.

Customize it your way

Like all of my recipes, this Mason Jar Salad is completely customizable. Choose what dressing, veggies, grains, protein, greens, and toppings you want to use.

  • Dressing of your choice: This is the flavor foundation. Use salsa + lime juice for a Southwest vibe, balsamic vinaigrette for something classic, or hummus thinned with lemon juice for a creamy, Mediterranean-style twist. Other great options include tahini lemon, sesame ginger, pesto, or green goddess.
  • Vegetables or fruit of your choice: Add color and crunch with chopped cucumbers, bell peppers, cherry tomatoes, shredded carrots, or radishes. Or go sweet and juicy with strawberries, blueberries, grapes, mango, or apples. This is a great place to get creative!
  • Cooked grains of your choice (optional): For extra fiber and staying power, try cooked quinoa, brown rice, farro, barley, couscous, or even whole wheat pasta. Make sure grains are fully cooled before layering into the jar.
  • Protein of your choice: Pack in some power with grilled chicken, chickpeas, black beans, lentils, tuna, salmon, tofu, tempeh, hard-boiled eggs, steak, or chopped turkey. This turns your salad into a complete meal.
    Leafy greens of your choice: These should always be layered on top to stay crisp. Try chopped romaine, baby spinach, arugula, mixed greens, kale, or butter lettuce. If you're prepping ahead, heartier greens like kale or cabbage hold up best.
  • Toppings of your choice (optional): Finish it off with a little flair-think diced avocado, chopped nuts, pumpkin seeds, sliced olives, crumbled goat cheese, shredded cheddar, or shaved Parmesan. Keep toppings like nuts or seeds in a separate container if you want to maintain max crunch.
Dressing options
Veggie options
Grain options
Topping options

Mason jar salad flavor combos

Need inspiration? Here are a few go-to mason jar salad combos we keep coming back to.

Balsamic Berry Goat Cheese

  • Balsamic vinaigrette, strawberries, cucumber, farro, grilled chicken, mixed greens, goat cheese, walnuts.
Berry salad in mason jar
Berry salad in white bowl and white napkin

Asian-Inspired Edamame

  • Sesame ginger dressing, cucumber, carrots, bell pepper, brown rice, edamame, spinach, peanuts, cilantro.
Asian-inspired salad in mason jar
Asian-inspired salad in white bowl with white napkin

Southwest Quinoa

  • Salsa + lime juice, corn, bell pepper, quinoa, black beans, romaine, shredded cheese, avocado.
Southwest quinoa salad in mason jar
Southwest quinoa salad in bowl with white napkin

Mediterranean Chickpea

  • Olive oil + red wine vinegar, cucumber, onion, chickpeas, feta, olives, romaine.

Storage and meal prep tips

Store mason jar salads upright and sealed in the fridge for up to 5 days to keep everything fresh and crisp. For the best results, wait to shake or toss until just before eating. You can enjoy this straight out of the jar or dump into a bowl.

3 different mason jar salad recipes with fork in one jar.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Mason Jar Salads 13
Print Recipe
5 from 1 vote

Mason Jar Salad Recipes - 3 Easy, Customizable Ideas

If you're looking for a few mason jar salad recipes that are quick, fresh, and perfect for meal prep, this one checks all the boxes. Simply layer your favorite ingredients-crisp veggies, hearty grains, lean protein, and flavorful dressing into a mason jar for a meal prep-ready, grab-and-go lunch. These mason jar salads are completely customizable too, so you can mix and match flavors so you never get bored.
Prep Time10 minutes
Total Time10 minutes
Course: Main Dish Choices, meal prep, Salad
Cuisine: American
Servings: 1 salad
Calories: 461kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 2 to 4 tablespoons dressing or sauce of your choice, (balsamic vinaigrette, tahini lemon, sesame ginger, Greek yogurt ranch, red wine vinaigrette, honey mustard, avocado lime, green goddess, hummus, lime juice, salsa, or pesto)
  • ½ to 1 cup chopped vegetables or fruit of your choice, (cucumbers, bell peppers, cherry tomatoes, carrots, shredded cabbage, radishes, red onion, corn, avocado, roasted sweet potato, apples, strawberries, blueberries, grapes, or mango)
  • Optional: ½ cup cooked grains of your choice, (quinoa, brown rice, farro, couscous, barley, wild rice, bulgur, orzo, whole wheat pasta, or sorghum)
  • ½ cup protein of your choice, (grilled chicken, chickpeas, black beans, lentils, tuna, salmon, tofu, tempeh, hard-boiled eggs, steak, chopped turkey, or edamame)
  • 1 to 2 cups leafy greens of your choice, packed (chopped romaine, baby spinach, arugula, mixed greens, kale, butter lettuce, spring mix, little gem, baby Swiss chard, or shredded cabbage)
  • Optional: 2 to 4 tablespoons toppings of your choice, (diced avocado, chopped nuts, pumpkin seeds, sliced olives, crumbled feta, crumbled goat cheese, shredded cheddar cheese, shaved Parmesan, etc.)

Instructions

  • In a 24 to 32-ounce mason jar, layer the ingredients in the following order:
    - Dressing
    - Vegetables or fruit
    - Optional grains
    - Protein
    - Leafy greens
    - Optional toppings
  • When ready to eat, shake the jar to distribute the dressing or pour everything into a bowl and toss. Enjoy!

Notes

Flavor Combos We Love:
  • Balsamic Berry Goat Cheese Salad Ingredients: 2 to 3 tablespoons balsamic vinaigrette + ¼ cup sliced cucumber + ¼ cup thinly sliced red onion + ½ cup fresh strawberries or blueberries + ½ cup cooked farro + ½ cup grilled chicken pieces + 1 to 2 cups mixed greens + 2 tablespoons crumbled goat cheese + 2 tablespoons chopped walnuts
  • Asian-Inspired Edamame Salad Ingredients: 3 tablespoons sesame ginger dressing + ½ cup chopped cucumber + ¼ cup diced red bell pepper + ¼ cup shredded carrots + ½ cup cooked brown rice + ½ cup shelled edamame + 1 to 2 cups baby spinach + 2 tablespoons chopped peanuts + 1 tablespoon sliced green onions + 1 tablespoon chopped cilantro 
  • Southwest Quinoa Salad Yield:  3 tablespoons salsa mixed with 1 tablespoon lime juice + ½ cup diced bell peppers + ½ cup corn + ½ cup cooked quinoa + ½ cup black beans + 1 to 2 cups chopped romaine + 2 tablespoons shredded Mexican blend cheese + ¼ diced avocado
  • Mediterranean Chickpea Salad Yield: 3 tablespoons red wine vinaigrette + ½ cup diced cucumber + ¼ cup diced red onion + ½ cup canned chickpeas + ¼ cup crumbled feta cheese + ¼ cup sliced kalamata olives + 1 to 2 cups chopped romaine or baby spinach
 
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for Balsamic Berry Goat Cheese Salad. This calculation does not include Asian-inspired edamame salad, southwest quinoa salad, or Mediterranean Chickpea Salad. For more nutrition information, seek a professional registered dietitian's advice. 

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 34g | Protein: 36g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 474mg | Potassium: 834mg | Fiber: 7g | Sugar: 2g | Calcium: 96mg | Iron: 1mg

save this mason jar salad recipe on pinterest:

Build your own mason jar salad recipe

Try these other meal prep lunches too

How to Cut a Watermelon  

by Leave a Comment

It's summer, which means it's peak watermelon season-and nothing beats a crisp, juicy bite of a freshly sliced watermelon on a hot day. Whether you're making a refreshing snack, heading to the pool, or simply looking to avoid the mess of cutting watermelon… I've got you covered! This step-by-step guide shows you exactly how to cut a watermelon into cubes, melon balls, or the latest trend: watermelon popsicles.

Mackenzie holding watermelon over head

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Is watermelon healthy?

Totally! Watermelon is a delicious fresh fruit with many health benefits.

  • Hydration: Living up to its name, watermelon is made up of over 90% water. This is a great food to enjoy during warmer months or after physical activity. It also provides essential electrolytes like potassium and magnesium, which help maintain fluid balance and support muscle function.
  • Rich in Vitamins and Minerals: A 2 cup serving of watermelon provides about 25% of your daily vitamin C needs, which helps support your immune system and collagen production. It also contains vitamins B5 and B6, which play key roles in nerve function, energy metabolism, and overall vitality.
  • Powerful Antioxidants: Watermelon packs in 12.7 mg of lycopene per 2-cup serving-more than any other fresh fruit or vegetable. Lycopene is the antioxidant behind watermelon's vibrant red color and has been linked to several health benefits, including reduced inflammation, less oxidative stress, and potential cancer-protective properties. Research shows it may also support heart health, blood sugar balance, and protect areas like your skin, bones, and nerves. 
  • Heart Health: Watermelon contains a natural compound called l-citrulline, which helps relax blood vessels and improve blood flow. This can support healthy blood pressure and heart function. Some research also suggests watermelon may help with metabolism and feeling full, making it great for overall health. 
Watermelon cut in half with ends cut off on cutting board

Prep tips before you cut watermelon

Before diving into slicing, here are a couple of tips to keep things clean and safe:

  1. Rinse the watermelon: Even though you're not eating the rind, it's important to rinse the outside under running water. This helps prevent any dirt or bacteria from transferring to the flesh when you cut through the rind.
  2. Use a stable cutting board and sharp knife: Place a damp towel or non-slip mat under your cutting board to keep it from sliding around. A large, sharp chef's knife works best-it's safer and easier than trying to muscle through with a small, dull knife.

How to cut a watermelon

1. Cut the ends off

Place the washed watermelon on a secure cutting board. Using a large, sharp chef's knife, carefully slice off both ends of the melon.

Whole watermelon on cutting board with large knife
Watermelon on cutting board with ends cut off
Watermelon standing on flat end on cutting board

2. Cut in half down the middle

Stand the watermelon on one of the flat ends. Cut straight down the middle to create two halves.

Knife cutting watermelon in half on cutting board
Knife cutting watermelon in half on cutting board
Watermelon cut in half on cutting board

3. Cut into fourths

Take each half and cut it in half again, lengthwise, so you have four quarters.

Half of watermelon face down being cut in half again
Other half being cut in half
Watermelon cut into quarters

4. Cut off rind

Place one quarter flesh-side down. Carefully slice between the rind and the red fruit to remove the outer rind.

Knife cutting between the rind and flesh of watermelon
Flesh and rind seperated

How to cut watermelon into cubes

Once the rind is removed, slice the watermelon flesh lengthwise into even strips, then rotate and slice crosswise to form cubes. Great for snacking, meal prep, or tossing into smoothies.

Rindless watermelon being cut lengthwise even stips
Watermelon being cut crosswise from lengthwise cuts
Watermelon cubes on cutting board

How to cut watermelon into slices or "popsicles" 

Leave the rind on for this one! With the flesh-side down, start by cutting the quarter section lengthwise into 1- to 2-inch wide strips. If you want typical triangle slices, stop here. If you want to take it a step further and make watermelon "popsicles", rotate the sliced quarter and cut again perpendicular to your first cuts, creating rectangular pieces about 2x2 inches. Each piece will look like a mini popsicle, with the rind acting as a natural handle-perfect for snacking by the pool or serving at summer gatherings.

Half of watermelon being cut lengthwise in to even 1-2 inch strips, with rind.
Cutting perpendicular to lengthwise cuts, forming 2x2 rectangular pieces
Watermelon fully cut into 'popsicles'
'Popsicle' piece pulled out
Popsicle pieces on cutting board

How to cut watermelon into melon balls

Use a melon baller to scoop round balls from the halved or quartered watermelon. This is a fun presentation for kids, fruit salad, or party platters. Don't have a melon baller? A ½ tablespoon measuring spoon works as a great alternative!

Scooping watermelon balls with ½ tablespoon
Scooping watermelon balls with ½ tablespoon
Watermelon balls on cutting board with ½ tablespoon

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

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how to cut a watermelon

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Healthy Potato Salad

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This Healthy Potato Salad is a fresh, lighter take on the classic. Made with pantry-friendly canned potatoes and tossed in a creamy, tangy Greek yogurt dressing, it's an easy side dish that doesn't skimp on flavor. Like all of my recipes, this potato salad is completely customizable-mix up the seasonings or swap the nuts to make it your own!

Healthy potato salad in white bowl topped with green onion and pistachios

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

  • Quick & easy: No need to boil or peel potatoes-canned potatoes save time without sacrificing flavor.
  • Lightened-up: A combo of non-fat Greek yogurt and low-fat mayo keeps things creamy without being too heavy.
  • Customizable crunch: From crisp celery to crunchy pistachios, you can mix and match for the perfect bite.

What is healthy potato salad?

This healthy potato salad is a lighter take on traditional potato salad-still creamy and comforting, but made with better-for-you ingredients. Instead of a heavy, mayo-based dressing, it's tossed in a tangy mix of non-fat Greek yogurt, fresh lemon juice, and just a touch of low-fat mayo for balance. You still get all the flavor and texture you love, with simple swaps that make it more nourishing and feel-good. Bonus: toppings like green onions and pistachios add crunch, color and a little extra flair.

Healthy potato salad in white bowl, red plaid napkin and gold serving spoons

Is this healthy potato salad healthy?

As a registered dietitian, I love building recipes that are both satisfying and nutritious. This Healthy Potato Salad delivers just that with a perfect combo of nutrient-packed ingredients:

  • Greek yogurt provides lean protein and probiotics to support gut health and keep you feeling full. Plus, it's lower in saturated fat compared to traditional mayonnaise-based dressings
  • Canned potatoes and celery provide fiber, potassium, and vitamin C-important nutrients that support hydration, digestion, and heart health. Research shows that when potatoes are cooked and then cooled, they form a resistant starch-a type of fiber that feeds good gut bacteria and supports blood sugar control.  
  • Roasted pistachios offer healthy fats,antioxidants, and plant protein, which may help boost satiety and blood sugar regulation.

What ingredients do you need?

  • Canned whole potatoes - Look for unsalted, whole canned potatoes. You'll find these in the canned vegetable aisle. Drain and rinse before using.
  • Celery - Fresh celery adds a crisp texture and a mild, peppery crunch. Choose firm, pale green stalks.
  • Plain Greek yogurt - Use non-fat for a lighter option. Check the label to make sure it's unsweetened and unflavored.
  • Low-fat mayonnaise - Balances out the yogurt with a touch of richness.
  • Lemon - You'll need both the zest and juice. Choose lemons that feel heavy for their size for the juiciest fruit.
  • Seasonings of your choice - You can use a mix of paprika, garlic powder, salt, and black pepper-or go bold with mustard powder or dill.
  • Green onions - Adds freshness and color. Look for bright green tops with no wilt.
  • Roasted pistachios - These add a salty crunch. Use shelled pistachios, and roughly chop before topping.
Healthy potato salad in white bowl, navy blue place mat and gold serving spoons

How do you make healthy potato salad?

  1. Prep the base
    Cut the canned potatoes into bite-sized chunks and place in a large bowl with the sliced celery.
  2. Make the dressing
    In a separate bowl, whisk together the Greek yogurt, low-fat mayonnaise, lemon zest and juice, and seasonings of your choice.
  3. Toss and chill
    Gently fold the dressing into the potatoes and celery until evenly coated. Chill for at least 30 minutes if you have the time-it helps the flavors blend beautifully. For even more resistant starch (which supports gut health and blood sugar), refrigerate for several hours or overnight. 
  4. Top and serve
    Just before serving, sprinkle the salad with green onions and chopped pistachios for added crunch and freshness.

Customize it your way

Like all of my recipes, this Healthy Potato Salad is completely customizable. Choose what seasonings and garnishes you want to use.

  • Seasonings of your choice: Use the suggested blend or add your own favorites like dill, onion powder, mustard powder, or even a pinch of cayenne for heat.
  • Nut of your choice: Pistachios add great crunch and color, but feel free to swap in almonds, walnuts, or sunflower seeds for different texture or flavor. 
Healthy potato salad topped with pistachios and green onion in white bowl

Recipe tips and tricks

  • Serving: Serve chilled for the best texture and flavor. This is the best healthy potato salad for BBQs, picnics, or any summer gatherings-perfect alongside grilled meats or plant-based proteins.
  • Troubleshooting: If it looks a little dry, add in an extra spoonful of Greek yogurt or a splash of lemon juice. Be gentle when folding to avoid breaking up the potatoes.
  • Scaling: Halve the recipe for a smaller crowd. Double it for a BBQ or potluck-just add garnishes right before serving for the best texture.

Meal prep and storage

Store leftovers in an airtight container in the fridge for up to 4 days. Stir before serving and add a fresh sprinkle of pistachios if prepping in advance to keep the texture crisp.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Potato Salad 2
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Healthy Potato Salad

This Healthy Potato Salad is a fresh, lighter take on the classic. Made with pantry-friendly canned potatoes and tossed in a creamy, tangy Greek yogurt dressing, it's an easy side dish that doesn't skimp on flavor. Like all of my recipes, this potato salad is completely customizable--mix up the seasonings or swap the nuts to make it your own!
Prep Time10 minutes
Chill Time30 minutes
Course: Appetizer & Side Dish Choices
Cuisine: American
Servings: 8 servings
Calories: 114kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 2 15-ounce cans whole potatoes, drained and rinsed (4 heaping cups)
  • 1 cup celery, sliced
  • ½ cup non-fat plain Greek yogurt
  • ¼ cup low-fat mayonnaise
  • Zest and juice of ½ lemon
  • 1 tablespoon seasonings of your choice, (I love to do a mixture of 1 teaspoon paprika, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder - but feel free to mix it up however you see fit!)
  • ¼ cup green onions, thinly sliced
  • ¼ cup pistachios or roasted nuts of your choice, roughly chopped (for topping)

Instructions

  • Cut canned potatoes into bite-sized chunks and place in a large bowl along with celery.
  • In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon zest and juice, paprika, salt, pepper
  • Fold the dressing into the potatoes and chill for at least 30 minutes if time allows.
  • Just before serving, sprinkle generously with green onions and chopped pistachios.

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for pistachios, paprika, salt, pepper, and garlic powder. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 601mg | Potassium: 344mg | Fiber: 3g | Sugar: 1g | Calcium: 35mg | Iron: 2mg

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Lightened Up Potato Salad

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4th of July Mocktail — DIY Electrolyte Drink

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This vibrant blueberry electrolyte cooler is the ultimate refreshing sip when you're looking to hydrate with more flavor. It's the perfect festive mocktail to make for the 4th of July too! And the best part? You can make this DIY electrolyte drink in under 5 minutes.

DIY electrolyte drink with blueberries and straw

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

  • Naturally hydrating: Coconut water delivers potassium and magnesium, making this a natural electrolyte drink perfect for post-workout rehydration.
  • Packed with antioxidants: Pomegranate juice and blueberries bring rich, fruity flavor and a mega dose of polyphenols.
  • Quick and easy: All you need is one glass and five minutes of your time.
  • Beautifully vibrant: It looks as good as it tastes-perfect for snapping a pic or serving to friends.

The ideal 4th of July mocktail

This drink has red, white, and blue layers-making it the perfect non-alcoholic option for the 4th of July! Just add in a festive straw and you have the best party drink. If you don't want to make individual drinks, you can also make a larger pitcher by multiplying the recipe by 4 or 8 servings.

DIY electrolyte drink with blueberries, lime wedge and star straw

Is it healthy?

Absolutely! This colorful mocktail is loaded with nutrients that support hydration, immune function, and recovery:

  • Coconut water is a low-calorie beverage that naturally contains electrolytes like potassium, magnesium, and sodium.  Each brand may vary but one cup of coconut water generally contains 470 mg of potassium which is 10% of the daily recommended intake, and 19 mg of magnesium, which is about 5% of the daily value for adults. It's what makes this a low sugar electrolyte drink without the added syrups found in many store-brought options.
  • Pomegranate juice is rich in antioxidants, specifically polyphenols like punicalagins, which may help reduce inflammation and support heart health. Research shows drinking pomegranate juice regularly can help lower blood pressure, which is great news for your heart. The biggest benefits were seen in the first two months, especially when people drank around a cup or less each day.  
  • Blueberries are known for their anti-inflammatory and antioxidant benefits 

Together, these ingredients make this delicious DIY electrolyte drink a refreshing and effective homemade sports drink that's as good for your body as it is for your taste buds.

DIY electrolyte cooler with blueberries and star straw

Ingredients you'll need

Here's what you'll need to whip up this homemade sports drink:

  • Coconut water: Choose one with no added sugars. This serves as the hydrating base.
  • Pomegranate juice: I always love using POM's 100% pomegranate juice.
  • Fresh lime juice: Adds citrus brightness and a vitamin C boost.
  • Blueberries: Both fresh and frozen work. Frozen will chill your drink and slowly infuse it with flavor.

How to make pomegranate blueberry electrolyte cooler

This DIY electrolyte drink is as easy as it gets:

Step 1: Pour your base

Add coconut water, pomegranate juice, and lime juice to a tall glass.

Pouring pomegranate juice in glass with ice
Screenshot
Pouring coconut water into glass with pomegranate juice and ice
Screenshot

Step 2: Add berries and ice

Drop in your blueberries and ice. Frozen berries are especially great because they act like little fruit ice cubes.

Pouring blueberries on top of drink
Screenshot

Step 3: Stir and sip

Stir everything together and enjoy right away.

Hand holding diy electrolyte drink with straw
Screenshot

Recipe tips and tricks

  • Serving Suggestions: This cooler is perfect as a post-workout drink, summer sipper, or mocktail at your next backyard hangout. You can also pair it with a light snack like a protein bar, fruit, or whole-grain crackers for balance.
  • Troubleshooting: Using frozen blueberries? They may clump together-give the drink a good stir or lightly mash to help them disperse evenly.
  • Scaling: Making this for a group? Scale up the recipe to fill a pitcher-just multiply the ingredients by 4 or more. Store in the fridge and add ice right before serving.
DIY electrolyte cooler with blueberries and star straw

Customize it your way

Like all of my recipes, this one is completely customizable. You get to make it your own:

  • Juice of your choice: Not a pomegranate fan? Try tart cherry juice, cranberry juice, or even a splash of orange juice for a sweeter twist.
  • Feel free to add sweetener: Want it sweeter? A touch of honey, agave, or maple syrup works beautifully.

Can I make it ahead of time?

Yes! Simply mix the coconut water, juice, and lime in advance and store in a mason jar in the fridge. Add berries and ice when you're ready to drink. It's a great option to pack for work or after a workout-and even better, this DIY electrolyte drink stays fresh and flavorful for hours.

DIY electrolyte cooler with blueberries, lime wedge and star straw

Can I keep leftovers?

If you don't finish your cooler all the way, you can leave it in the fridge for up to 1 day. Just note that the blueberries may soften the longer it sits.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

DIY Electrolyte Drink
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DIY Electrolyte Cooler

This vibrant blueberry electrolyte cooler is the ultimate refreshing sip when you're looking to hydrate with more flavor. It's the perfect festive mocktail to make for the 4th of July too! And the best part? You can make this DIY electrolyte drink in under 5 minutes.
Prep Time5 minutes
Total Time5 minutes
Course: Drink Choices
Cuisine: American
Servings: 1 serving
Calories: 109kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • ½ cup pomegranate or juice of your choice, (tart cherry juice, cranberry juice, or watermelon juice)
  • ½ cup coconut water
  • 2 tablespoons fresh lime juice, (about 1 small lime)
  • 2 tablespoons fresh or frozen blueberries
  • Ice, as needed

Instructions

  • Add the pomegranate juice or juice of your choice, coconut water, lime juice, blueberries, and ice to a glass. Stir and enjoy!

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for pomegranate juice. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Sodium: 44mg | Potassium: 522mg | Fiber: 2g | Sugar: 21g | Calcium: 29mg

save this diy electrolyte drink recipe on pinterest:

Electrolyte mocktail for 4th of July

try these other refreshing drinks too:

Naan Pizza with Caramelized Dates, Goat Cheese, and Sausage

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This Caramelized Date, Goat Cheese, and Sausage Naan Pizza has everything you love in a gourmet pizza: a crisp naan base, creamy goat cheese, sweet caramelized shallots, garlic, and Medjool dates, and a fresh peppery arugula finish. This recipe comes together in 30 minutes and is perfect to serve at your next dinner party or patio dinner. Plus, you get to customize it by using any sausage of your choice for the protein.

Naan Pizza with Medjool Dates, Goat Cheese, and Sausage

(Disclosure: This post has been sponsored by Natural Delights. All opinions are my own; I never feature a brand that I don't love!)

Why you'll love it

  • Savory + sweet perfection: Creamy goat cheese and your favorite sausage pair beautifully with sweet Medjool dates and honey.
  • Quick and easy: This easy naan pizza recipe is ready in just 30-minutes, and requires minimal prep with no fancy dough-making.
  • Elevated but accessible: It's fancy enough to impress but uses simple, pantry ingredients like Medjool dates, pistachios, and naan.
  • Perfect for entertaining: This pizza is stunning and always a hit-perfect for sharing with friends and fam!
Naan pizza on wood serving board

Is it healthy?

While pizza might not scream "health food," this naan pizza brings a surprisingly balanced nutrition profile to the table.

  • Medjool dates can support our health in a number of different ways. They're a natural source of fiber, which can help support gut health, regular digestion, and regular blood sugar levels. Plus, they're rich in essential nutrients like potassium and magnesium, making them a smart choice for heart health, pregnancy nutrition, and overall wellness.
  • Arugula adds a fresh dose of greens, vitamin K, and calcium.
  • Pistachios add plant-based protein and healthy fats that support blood sugar control and heart health. Recent research also suggests that pistachios support brain function and gut health, making them a nutrient powerhouse!
  • Goat cheese brings creamy, tangy richness to the pizza, and it also gives it a boost of protein and calcium.

So in short, yes. Pizza can totally be part of a balanced lifestyle. As a registered dietitian, I would always recommend pairing this with a big salad or roasted veggies to add even more fiber into your meal.

Two naan pizzas on a wood serving board
Naan pizzas on wood serving board and medjool dates package

What are Medjool dates? Are they healthy?

Medjool dates have been super popular, especially with Tiktok-viral recipes like Date "Snickers", Date Bark and Date "Sushi".

Many people don't know this but Medjool dates are actually considered a fresh fruit, not a dried fruit. Since they're a fruit, all their sugars are naturally occurring, meaning there are no added sugars. They're also a source of potassium, iron, and satiating fiber. Overall, they have 16 essential vitamins and minerals!

When it comes to picking out Medjool dates, I always like to buy a pack of Natural Delights Medjool dates online  or at my local grocery store. I'm using Medjool dates for this recipe because they tend to have a sweeter and softer texture that pairs perfectly with the sausage, goat cheese, and crunchy elements like the pistachios.

Whole medjool dates and sliced medjool dates in white bowls
Naan pizza on wood serving board with medjool dates package

What ingredients do you need?

Here's everything you'll need to make your caramelized date naan pizza:

  • Naan bread: A soft, chewy flatbread usually found in the bakery or deli section-plain, whole wheat, or garlic varieties all work. If you can't find naan bread, you could swap it for a plain frozen pizza crust or pita bread.
  • Goat cheese: Creamy and tangy, goat cheese spreads easily when softened and adds richness to every bite.
  • Shredded mozzarella cheese: For that classic, melty cheese pull-whole milk mozzarella melts like a dream.
  • Italian sausage: Use cooked and crumbled sausage-mild or spicy, whatever you prefer. Plant-based alternatives work great too!
  • Olive oil: Just a tablespoon to help caramelize everything.
  • Shallot: Shallots are similar to onions but sweeter and milder. Feel free to swap 1 shallot for ½ small yellow onion if you'd like.
  • Garlic: Adds bold flavor, we're slicing thin to avoid burning it while cooking.
  • Natural Delights Medjool Dates: Soft, rich, and naturally sweet-find them in the fresh produce section.
  • Fresh arugula: A peppery leafy green that adds a pop of freshness right before serving.
  • Honey: A light drizzle at the end adds the perfect sweet finish. If the dates are sweet enough for you, feel free to omit the honey.
  • Chopped pistachios: If you have time, we always recommend roasting the pistachios before chopping to bring out this ultra nutty flavor. You can also buy pistachios that are pre-roasted.
  • Flakey sea salt: Just a pinch of finishing salt really brings out all the flavor profiles-both sweet and savory!
Ingredients to make naan pizza laid out
Ingredients to make naan pizza laid out and medjool dates packaging

How do you make this caramelized date naan pizza?

Step 1: Preheat your oven

Preheat the oven to 400ºF. Line a baking sheet with parchment paper for easy cleanup.

Step 2: Caramelize the aromatics

In a skillet over medium heat, warm the olive oil. Sauté the shallots and garlic until softened and fragrant (about 2-3 minutes). Add the sliced Medjool dates and cook for another 3-4 minutes, stirring often, until caramelized and glossy. Set aside.

Caramelizing onions in pan
Whole medjool dates and sliced medjool dates in white bowls
Sliced dates added to onions in pan

Step 3: Build the base

Lay the naan flat on your prepared baking sheet. Spread each with a layer of softened goat cheese. Then top with mozzarella, cooked sausage, and that delicious caramelized shallot-garlic-date mixture.

Goat cheese spread over naan pizzas on baking sheet
Naan pizzas with goat cheese and cooked sausage
Naan pizzas with goat cheese, cooked sausage, dates, and mozzarella

Step 4: Bake it

Once assembled, pop your naan pizza in the oven at 400°F for 12-15 minutes. You'll know they're ready when the cheese is bubbly and the edges are golden brown.

Two cooked naan pizzas on baking sheet
Two cooked naan pizzas on baking sheet
Close up of cooked naan pizzas on baking sheet

Step 5: Top and serve

As soon as they're out of the oven, top with fresh arugula, drizzle with honey, and sprinkle with pistachios and flakey salt. Slice it up and serve warm!

Naan pizzas with arugula added on baking sheet
Naan pizzas with arugula added on baking sheet
Naan pizzas with arugula and honey drizzle on wood serving board

Can I cook this naan pizza in the air fryer?

Yes! To cook in the air fryer, assemble the naan pizzas as directed. Carefully add to a large air fryer basket and air fry at 350ºF for 6-8 minutes, or until the naan is crisp on the edges. You may need to cook one at a time if you don't have stackable racks for the air fryer. Once it's cooked, finish with toppings and enjoy!

Recipe tips and tricks

  • Serving: Slice into halves or quarters and serve warm as a main dish with a side salad, or cut smaller for an easy appetizer or party flatbread.
    Troubleshooting: If your goat cheese is hard to spread, warm it in the microwave for 10-15 seconds. 
  • Scaling: You can easily double the recipe for a crowd by using 2 sheet pans and assembling 4 naan pizzas at once. You can also prep the caramelized date mixture and sausage ahead to save time.
Naan pizzas with arugula and honey drizzle on wood serving board
Naan pizzas with arugula and honey drizzle on wood serving board and medjool date packaging

Customize it your way

This naan pizza is your canvas. You get to choose what sausage you want to use to make it your own.

  • Sausage of your choice: Any sausage you like will work here! Whether it's Italian pork sausage, sliced chicken sausage, plant-based crumbles, apple chicken sausage, or turkey sausage. Pick what fits your taste preference and lifestyle!

You could also customize it further by adding crushed red pepper for extra heat, roasted red peppers for extra veggies, or swap arugula for chopped spinach on top.

Sausage being cooked in pan
Close up of cooked sausage and other toppings on naan pizza

Can I make it ahead of time?

Absolutely! You can prep the caramelized date mixture and cook the sausage (if it's not already cooked) up to 1 day in advance. Just store everything in the fridge and assemble the naan pizzas fresh when you're ready to bake. Easy and stress free!

How to store and reheat this naan pizza

If you're serving a crowd, we highly doubt you'll have any extras. 😉 Buuut if you do, you can store leftovers in an airtight container in the fridge for up to 3 days! 

Reheat in a 375°F oven for 5-7 minutes to bring back the crispiness. If you're in a hurry, a quick 30 second zap in the microwave works too, though the crust won't be as crisp. 

You can also enjoy it cold straight from the fridge-trust us, it's tried and true!

Naan pizzas with arugula and honey drizzle on wood serving board and pizza cutter

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Naan pizzas with arugula and honey drizzle on wood serving board and pizza cutter
Naan Pizza 19
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Naan Pizza with Caramelized Dates, Goat Cheese, and Sausage

This Caramelized Date, Goat Cheese, and Sausage Naan Pizza has everything you love in a gourmet pizza: a crisp naan base, creamy goat cheese, sweet caramelized shallots, garlic, and Medjool dates, and a fresh peppery arugula finish. This recipe comes together in 30 minutes and is perfect to serve at your next dinner party or patio dinner. Plus, you get to customize it by using any sausage of your choice for the protein.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer & Side Dish Choices, Main Course
Cuisine: American
Servings: 4 servings (½ naan per serving)
Calories: 622kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, thinly sliced (about 1 cup)
  • 6 garlic cloves, thinly sliced
  • 4 Natural Delights Whole Medjool Dates, pitted and sliced (about 1 cup)
  • 2 large pieces of naan bread, (8.8 ounce package)
  • 4 ounce goat cheese log, softened (let sit at room temp for 10 minutes or microwave for 10 seconds)
  • ½ cup shredded mozzarella cheese
  • 1 cup cooked sausage of your choice, (about 6 ounces-Italian pork sausage, sliced chicken sausage, plant-based sausage crumbles, sliced apple chicken sausage, or turkey sausage)
  • 1 cup fresh arugula
  • 2 teaspoons honey
  • ¼ cup roasted and shelled pistachios, roughly chopped
  • Flakey sea salt, to taste

Instructions

  • Preheat the oven to 400ºF. Line a large (~18x13") baking sheet with parchment paper.
  • In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the shallot and garlic and cook for 4-5 minutes, stirring occasionally, until softened. Add the sliced Medjool dates and continue cooking for another 2-3 minutes, stirring frequently, until everything is golden and caramelized. Remove from heat.
  • If using raw sausage (such as ground pork sausage), cook it in the same skillet after removing the date mixture. Cook until fully browned and no longer pink, breaking it into crumbles as it cooks.
  • Place the naan on the prepared baking sheet. Spread softened goat cheese evenly over each piece, then sprinkle with half of the mozzarella (¼ cup) amongst both naans. Add the crumbled cooked sausage, followed by the caramelized shallot, garlic, and date mixture. Finish with the remaining mozzarella on top.
  • Bake for about 10 minutes, or until the edges of the naan are golden brown.
  • Let the pizzas rest on the pan for 3 minutes after baking. Then top evenly with arugula, honey, chopped pistachios, and a sprinkle of flakey sea salt. Slice into triangle pieces and enjoy warm!
  • Store any leftover pizza in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 66g | Protein: 25g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 859mg | Potassium: 625mg | Fiber: 5g | Sugar: 26g | Calcium: 223mg | Iron: 4mg

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Fiber-Packed Crispy Mediterranean Grain Bowl

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This fiber-packed Mediterranean grain bowl is fresh, flavorful, and perfect for meal prep. With quinoa, crispy chickpeas, and your choice of protein-like chicken, tofu, or salmon-it's a satisfying lunch that keeps you full and energized.

Four Mediterranean Grain Bowls in meal prep containers

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

  • Meal prep magic: This recipe makes four bowls that store beautifully in the fridge-perfect for busy weekdays when you want something nourishing and ready to go.
  • Crispy + creamy: Between the crunchy chickpeas, cool cucumbers, and creamy tahini dressing, this bowl hits all the texture goals.
  • Totally customizable: Pick your protein, swap your grains, and make it dairy-free or vegan with easy tweaks.
Mediterranean Grain Bowl in meal prep container
Spoon in Mediterranean Grain Bowl with dressing and lemon

What is a Mediterranean grain bowl?

A Mediterranean grain bowl combines classic Mediterranean-inspired ingredients-like lentils, cucumbers, tomatoes, feta, and tahini-with a hearty grain base such as quinoa. It's a nutrient-packed, vibrant dish that works great for lunch, dinner, or meal prep.

Is this Mediterranean grain bowl healthy?

As a registered dietitian, I always look for meals that are balanced, satisfying, and loaded with whole foods. This Mediterranean grain bowl delivers just that with a perfect combo of nutrient-packed ingredients:

  • Fiber-rich lentils and quinoa: A duo that supports digestion and heart health while keeping you full longer. Research shows that higher fiber intake is linked to reduced risk of chronic diseases like type 2 diabetes and cardiovascular disease.
  • Veggie variety: Cucumbers, tomatoes, and red onion add antioxidants, hydration, and flavor.
  • Healthy fats: Olive oil and tahini bring in anti-inflammatory fats that are central to the Mediterranean diet, which has been associated with lower risk of chronic disease.
Layers of Mediterranean Grain Bowl in glass container
Four Mediterranean Grain Bowl topped with dressing and lemon

What ingredients do you need?

Here's everything you'll need to build these bowls:

Base ingredients:

  • Quinoa - Cooked and fluffy, it's the perfect protein-rich grain.
  • Lentils - Canned and rinsed for ease, they add fiber and heartiness.
  • Cucumber - For a hydrating, refreshing crunch.
  • Cherry tomatoes - Sweet and juicy flavor bursts in every bite.
  • Red onion - Diced fine for a little zing.
  • Protein of your choice - Chicken, tofu, steak, tempeh, or salmon all work here!
  • Feta - Adds a creamy, salty contrast.
  • Crispy chickpeas - Grab your favorite brand (we love Biena) or roast your own.

Tahini dressing:

  • Tahini
  • Lemon juice
  • Water
  • Olive oil
  • Garlic powder
  • Onion powder
  • Cumin
  • Salt and pepper
Ingredients for Mediterranean Grain Bowl in separate white bowls

How do you make a Mediterranean grain bowl?

This bowl couldn't be easier to throw together:

Step 1: Cook your quinoa.
You'll need about 2 cups of cooked quinoa, so prep that first or use leftovers if you have them.

Step 2: Whisk up the dressing.
In a small bowl, whisk tahini, water, lemon juice, olive oil, and spices until smooth. If it's too thick, add a splash more water.

Step 3: Assemble your bowls.
Distribute the quinoa, lentils, veggies, protein, feta, and chickpeas among 4 bowls. Don't forget to tuck a lemon wedge into each one!

Step 4: Drizzle with dressing.
Add about 2 tablespoons of tahini dressing per bowl, or adjust to taste.

Step 5: Store or serve.
If meal prepping, keep the crispy chickpeas separate until just before eating so they stay crunchy. Store everything in airtight containers in the fridge for up to 5 days.

Grains and veggies in four meal prep containers
Beyond chicken pieces added to four meal prep containers
Mediterranean Grain Bowl finished with chickpeas, dressing, and lemon in meal prep containers

Customize it your way

Like all of my recipes, this fiber-packed Mediterranean grain bowl is completely customizable. Choose what grains and protein you want to use.

  • Grains of your choice: I typically use quinoa, but feel free to use farro, couscous, brown rice, or even cauliflower rice for a low-carb option.
  • Protein of your choice: Whether you're feeling grilled chicken, pan-seared salmon, or crispy tofu, any protein works here. For a plant-based option, lentils and chickpeas already bring solid protein power. I often like to use Beyond's new Chicken pieces here (as pictured!)
Cooked quinoa in large pot
Four Mediterranean Grain Bowls with beyond chicken pieces package

Recipe tips and tricks

  • Serving: This bowl is super satisfying on its own, but you could pair it with a warm pita or side of hummus for extra flavor.
  • Troubleshooting: Dressing too thick? Just whisk in a splash more water or lemon juice until you hit that drizzle-able consistency.
  • Scaling: The recipe makes 4 bowls, but you can easily double the ingredients for a big batch lunch prep or family dinner.
Mediterranean Grain Bowl with quinoa, lentils, and veggies

Meal prep and storage

Make these bowls up to 5 days in advance and store in airtight containers. Keep dressing and crispy chickpeas separate until serving for best texture. Add your lemon wedge fresh before eating for that bright, zesty lift.

Mediterranean Grain Bowls in air tight meal prep containers

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Overhead view of four Mediterranean Grain Bowls topped with dressing and lemon
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Fiber-Packed Crispy Mediterranean Grain Bowl

This fiber-packed Mediterranean grain bowl is fresh, flavorful, and perfect for meal prep. With quinoa, crispy chickpeas, and your choice of protein-like chicken, tofu, or salmon-it's a satisfying lunch that keeps you full and energized.
Prep Time10 minutes
Cook Time20 minutes
Course: bowl, Main Dish Choices, meal prep
Cuisine: Mediterranean
Servings: 4 servings
Calories: 564kcal
Author: Mackenzie Burgess, RDN

Ingredients

Bowl Ingredients:

  • 2 cups cooked grains of your choice, (quinoa, rice, couscous, farro, or cauliflower rice)
  • 1 - 15- ounce can lentils, drained and rinsed (about 1 ½ cups)
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, sliced in half
  • ¼ cup red onion, finely diced
  • 1 cup cooked protein of your choice, (chicken, steak, plant-based chicken, tofu, tempeh, or salmon)
  • ½ cup crumbled feta
  • ½ cup crispy chickpeas, (I usually grab Biena)
  • 4 lemon wedges

Tahini Dressing Ingredients:

  • ¼ cup tahini
  • 3 tablespoons water
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon salt & pepper

Instructions

Instructions:

  • Divide all bowl ingredients evenly among 4 bowls or airtight meal prep containers-see distribution note below. If prepping ahead, store the crispy chickpeas separately to maintain their crunch.
  • In a bowl, whisk together all tahini dressing ingredients until smooth. Drizzle evenly over each bowl.
  • Store bowls in the fridge for up to 5 days.

Distribution Instructions: You can eyeball the portions, or follow this breakdown per bowl:

  • ½ cup cooked quinoa
  • ¼ cup diced cucumber
  • ¼ cup sliced cherry tomatoes
  • 2 tablespoons diced red onion
  • ½ cup protein of your choice
  • 2 tablespoons crumbled feta
  • ¼ cup crispy chickpeas
  • 2 tablespoons tahini dressing
  • 1 lemon wedge

Nutrition

Serving: 4serving | Calories: 564kcal | Carbohydrates: 61g | Protein: 32g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 781mg | Potassium: 921mg | Fiber: 13g | Sugar: 5g | Calcium: 126mg | Iron: 8mg

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Mediterranean meal prep bowl

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Lemon Cookie Kefir Protein Ice Cream — Ninja Creami Recipe

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This Lemon Cookie Lifeway Kefir Protein Ice Cream is the ultimate summertime Ninja Creami recipe. It's bright, just the right amount of sweet, and has 15 grams of protein per serving! The secret ingredient is lemon kefir which gives the pint a probiotic punch. Plus, you get to choose any protein powder and cookies of your choice.

Lemon Cookie Kefir Protein Ice Cream with Lifeway Kefir bottle and fresh lemon

(Disclosure: This post has been sponsored by Lifeway. All opinions are my own; I never feature a brand that I don't love!)

Why you'll love it

If lemon desserts are your jam, this one's going to be on repeat for you. Here's why we can't get enough of it.

  • Creamy and probiotic-rich - The kefir and farmer cheese bring a super tangy creaminess to the base that's smooth and satisfying.
  • Bright lemon flavor - Between the lemon zest and juice, this pint is refreshingly citrusy without being overly tart.
  • Protein-packed - With the help of vanilla protein powder, kefir, and Greek yogurt, this ice cream is satisfying and packed with protein.
Lemon Cookie Kefir Protein Ice Cream with fresh lemon and spoon
Lemon Cookie Kefir Protein Ice Cream with fresh lemon and spoon

Is this lemon kefir protein ice cream healthy?

Yes! This version of ice cream skips the heavy cream and refined sugar in favor of a high-protein base made with kefir. As a dietitian, I can't get enough kefir! And Lifeway Kefir is known for being rich in probiotics, which support gut health and digestion. According to a 2025 study published in Nutrients, consuming kefir may help improve overall gut microbiota diversity. Each cup of kefir also contains 10 grams of protein.

Each cup of kefir adds 10 grams of protein on its own-plus you've got the added boost from protein powder and Greek yogurt. Together, they create a satisfying base that helps stabilize blood sugar and keeps you feeling full. Each serving delivers an impressive 15 grams of protein!

Lemon Cookie Kefir Protein Ice Cream with Lifeway Kefir bottle and fresh lemon

What ingredients do you need?

Here's what you'll need to make this lemon cookie ice cream:

  • Lifeway Whole Milk Lemon Kefir - This gives the base its tart creaminess and probiotic benefits.
  • Vanilla protein powder - Adds sweetness and a protein boost.
  • Lifeway Farmer Cheese - A probiotic cheese that gives the pint a more cheesecake-like feel.
  • Plain Greek yogurt - Adds extra creaminess and protein.
  • Sweetener - Honey, maple syrup, a Medjool date, or a zero-calorie option like monk fruit work great.
  • Lemon - Fresh lemon juice and zest really brightens the whole pint.
  • Pinch of salt - Enhances all the other flavors.
  • Cookies - Choose your favorite: Lemon Oreos, shortbread, vanilla wafers, or graham crackers.
Ingredients to make Lemon Cookie Kefir Protein Ice Cream

What is Kefir?

Kefir is a cultured, fermented milk drink that's packed with probiotics. Lifeway Kefir is my go-to brand because it's ultra creamy, widely available, and comes in fun flavors like lemon, which works perfectly in this ice cream. Plus, their kefir contains up to 12 strains of live and active cultures!

Lemon Cookie Kefir Protein Ice Cream with Lifeway Kefir bottle and fresh lemon

What is Farmer Cheese?

Lifeway's Farmer Cheese is a cultured soft cheese with a mild flavor similar to cottage cheese and a spreadable texture like cream cheese. It delivers 15 grams of complete protein per 4 ounce serving. Plus, it's made with 12 live and active cultures for an extra probiotic punch.

Lemon Cookie Kefir Protein Ice Cream with Lifeway Kefir bottle and Farmer cheese

Here's how to get the best creamy, dreamy texture every time:

1. Blend the base:

Add all ingredients (except mix-ins) to a blender and blend until smooth. If you're using mostly liquid ingredients, you can mix everything straight in the Ninja Creami pint using a fork or milk frother.

Pouring Kefir into Ninja Creami pint
Ninja creami pint with kefir bottle and fresh lemon

2. Freeze:

Pour the mixture into your Ninja Creami pint and place it on a level surface in your freezer. Freeze for at least 24 hours, until solid.

Frozen ninja creami pint and fresh lemon
Frozen ninja creami pint and fresh lemon

3. First spin:

After freezing, process the pint using the "Lite Ice Cream" setting. The texture might look crumbly like fluffy snow-don't panic, that's totally normal!

Spinning ninja creami pint in ninja creami
Spinning ninja creami pint in ninja creami

4. Add mix-ins and re-spin:

Scrape down the sides with a spoon or knife. Create a small hole in the center down to the bottom, add your crushed cookies and 1 tablespoon of the liquid you used in your base (like kefir or milk). Use the "Mix-In" setting to re-spin for that signature smooth Creami texture.

Ninja creami pint after spinning with cookies in middle and fresh lemon in background

5. Enjoy or store:

Scoop and serve immediately! If you have leftovers, level off the top and freeze again. You can re-spin up to 3 times-but I often just let it sit out for 20-25 minutes or microwave for 10-15 seconds to soften.

Upclose of final Lemon Cookie Kefir Protein Ice Cream with spoon

Can I make it with plain kefir?

Yes! If you can't find Lifeway's lemon-flavored kefir, don't worry-you can still make it with their plain kefir. Here's what ingredients you'll use:

  • 1 cup plain whole milk kefir
  • 2 tablespoons vanilla protein powder
  • 2 teaspoons vanilla Jell-O powder
  • Zest and juice of ½ a small lemon (about 1 tablespoon juice)
  • 1 teaspoon sweetener of your choice (monk fruit, honey, maple syrup, 1 Medjool date, or a zero-calorie option)
  • ¼ teaspoon lemon extract
  • Pinch of salt

Follow the same steps as in the original recipe-just swap out these ingredients. Just note, this version makes a bit more of a subtle, sorbet-like lemon flavored pint.

Lifeway plain and lemon kefir bottles

Recipe tips and tricks

  • Serving tips: Want to level it up? Serve in a cone or dish and top with extra cookie crumbles, a drizzle of melted chocolate, or even a dollop of whipped cream.
  • Troubleshooting: Still crumbly after re-spinning? Add another splash of kefir and spin again, or just let the pint sit at room temp for 5-10 minutes to soften. 
  • Scaling: Make a double or triple batch of the base and freeze it in multiple pints. Future you will thank you. 😉 

Can I make this in a Ninja Creami Deluxe?

Absolutely! If you're using a Ninja Creami Deluxe, you'll just want to scale up slightly to match the larger pint size. Here's how:

  • 1½ cups milk of your choice
  • 1½ scoops vanilla protein powder
  • ¾ teaspoon vanilla bean paste
  • Pinch of salt
  • Up to ⅓ cup crushed Oreos (or cookies of your choice)
  • 1½ tablespoons milk for the re-spin

Follow the exact same steps: mix, freeze, spin, add your mix-ins, and re-spin for a creamy treat. You can also double the mix to make two standard pints if you're meal-prepping for the week.

Final Lemon Cookie Kefir Protein Ice Cream with spoon and fresh lemon

Customize it your way

Like all our recipes here at Cheerful Choices, this recipe is totally flexible. Here are a few ways you can customize.

  • Vanilla protein powder of your choice: Feel free to use any that fit your dietary preferences-whey, plant-based, collagen, or a blend. There are even lemon-flavored protein powders out there if you want to double down on that citrus flavor!
  • Sweetener of your choice: Use what fits your lifestyle best-monk fruit, allulose, stevia, honey, maple syrup, or even a soft Medjool date.
  • Cookies of your choice: Lemon Oreos are a classic pick, but shortbread cookies, vanilla wafers, or graham crackers also work great-or even a gluten-free cookie if needed.
Cookies of your choice on white plate
Final Lemon Cookie Kefir Protein Ice Cream with spoon and fresh lemon

Can you make it ahead of time?

Yes! You can totally prep the base in advance. Mix your ingredients, pour into pints, and freeze for days (or even weeks) until you're ready to spin. 

How do you store leftovers?

If you've got leftovers (a rare event, honestly!), just smooth the top with a spoon and pop the pint back into the freezer. When you're ready for round two, let it thaw for 20-25 minutes on the counter, or microwave for 10-15 seconds to make scooping easier.

Final Lemon Cookie Kefir Protein Ice Cream with spoon and fresh lemon

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

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Lemon Cookie Kefir Protein Ice Cream - Ninja Creami Recipe

This Lemon Cookie Lifeway Kefir Protein Ice Cream is the ultimate summertime Ninja Creami recipe. It's bright, just the right amount of sweet, and has 15 grams of protein per serving! The secret ingredient is lemon kefir which gives the pint a probiotic punch. Plus, you get to choose any protein powder and cookies of your choice.
Prep Time15 minutes
Freeze Time1 day
Total Time1 day 15 minutes
Course: Dessert, Sweet Treat Choices
Cuisine: American
Servings: 2 servings
Calories: 166kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

Ingredients:

Mix-ins:

  • ¼ cup cookies of your choice, (lemon sandwich cookie, shortbread cookies, vanilla wafers or graham crackers)
  • 1 tablespoon Lifeway Whole Milk Lemon Kefir

Instructions

  • Add all ingredients except mix-ins into a blender and blend until smooth. Then, pour into your Ninja Creami Pint.
  • NOTE: If using mainly liquid ingredients, you can just mix them directly in the Ninja Creami pint using a fork or milk frother.
  • Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • After 24 hours, remove from the freezer and process using the "Lite Ice Cream" setting. This will take about 2-3 minutes. After this spin, the texture will most likely look crumbly and airy, similar to snow. This is normal!
  • Use a spoon or knife to carefully scrape around the sides of the pint. Then, create a small hole in the center reaching the bottom and add cookies and 1 tablespoon of the lemon kefir used in the base recipe.
  • Re-spin using the "Mix-In" setting to fully blend the mix-ins and achieve a smooth, creamy texture.
  • Enjoy immediately or if you end up with extras, you can store in the freezer for later. For the best storage results, use a spoon to press the ice cream into a flat, even surface before refreezing.

Notes

  • Using Plain Kefir Note: If you can't find lemon kefir, see the heading above on how to make this pint with Lifeway's Plain Kefir.
  • Leftovers Note: If you have leftovers, store them in the freezer and you can re-spin up to 3 times after refreezing. However, I personally prefer just letting the Ninja Creami pint sit out at room temperature for 20-25 minutes, instead of re-spinning. If you're feeling impatient, you can also microwave the pint for 10-15 seconds for a quick thaw!

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 16g | Protein: 15g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 98mg | Potassium: 299mg | Sugar: 7g | Calcium: 322mg

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Lemon Creami ice cream

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Customizable Dijon Vinaigrette

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This simple dijon vinaigrette is one of those staple recipes that makes everything better. It's tangy, a little sweet, and comes together in minutes using pantry staples. Whether you're dressing a leafy green salad, drizzling it over grain bowls, or using it as a marinade-this homemade dressing is a flavorful upgrade from the store-bought stuff. Plus, you get to customize it with oil and vinegar of your choice.

Customizable dijon vinaigrette. Three different types in jars

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

  • Quick & easy: Comes together in just 5 minutes-no blender needed (though you can totally use one!).
  • Totally customizable: Use your favorite oil, vinegar, and sweetener to make it your own.
  • Versatile: Perfect for salads, grain bowls, roasted veggies, and even as a marinade.
  • Make-ahead friendly: Store it in the fridge and enjoy fresh, zippy flavor all week long.
Dijon vinaigrette being poured over salad

Is dijon vinaigrette healthy?

Definitely! This dressing is made with wholesome, real-food ingredients and packs heart-healthy fats when you use oils like olive or avocado oil.

  • Healthy fats: Olive oil and avocado oil are rich in monounsaturated fats, which are linked to better heart health and reduced inflammation. One 2022 meta-analysis found that people who consumed more olive oil--up to 20g (about 1.5 tablespoons) a day-had a lower risk of heart disease and lived longer overall.-
  • Dijon mustard: Made from mustard seeds, which contain glucosinolates-compounds that have antioxidant and anti-inflammatory effects, which may help reduce chronic inflammation and support overall health.
  • You can adjust the salt and sweetness: Store bought dressings can sneak in  added sugar and sodium. When you make it yourself, you're in control, you get to decide what goes in and what stays out. 
Dijon vinaigrette in small jar with salad in background
Dijon vinaigrette in medium jar with salad in background
Dijon vinaigrette in large jar with salad in background

What ingredients do you need?

Here's what you'll need to make this flexible vinaigrette:

  • Oil: Your choice-olive, avocado, sesame, or canola oil, whatever you prefer works.
  • Vinegar: Pick your favorite type-balsamic, red wine, apple cider, champagne or white wine vinegar.
  • Dijon mustard: The star ingredient that gives this vinaigrette its signature tang.
  • Maple syrup or honey: Just a touch to balance out the acidity with a little sweetness.
  • Garlic: Freshly minced for added depth and brightness.
  • Salt: Enhances all the flavors and brings the dressing to life.
  • Black pepper: Adds a subtle kick and rounds out the taste.
Dijon vinaigrette in medium jar with lid and salad in background

How do you make dijon vinaigrette?

You've got options depending on your tools and mood:

Toss all the ingredients into a bowl and whisk vigorously until smooth, creamy, and perfectly emulsified.

Dijon vinaigrette ingredients before mixing
Dijon vinaigrette being mixed with frother
Dijon vinaigrette mixed and emulsified with frother

2. Shake method

Add everything to a mason jar or any container with a tight lid. Shake like you mean it for 20-30 seconds until the dressing comes together beautifully.

3. Blender method:

Pour all the ingredients into  a blender or small food processor. Blend on low for 15-20 seconds until silky smooth.

Whichever way you choose, taste and tweak it to make it your own!

Dijon vinaigrette being poured over salad

Customize it your way

Like all of my recipes, this dijon vinaigrette is completely customizable. Mix and match ingredients based on what you love and what's already in your pantry:

  • Oil of your choice: Go for extra virgin olive oil for a rich Mediterranean vibe, avocado oil for a neutral base, or sesame oil if you want a bold, nutty twist.
  • Vinegar of your choice: Want it punchy? Go with red wine vinegar. Prefer something milder? Champagne vinegar is a great choice. Any vinegar you choose will add its own unique flavor 
  • Sweetener swaps: Stick with maple syrup to keep it plant-based or honey for a classic vinaigrette flavor. You can also omit it entirely for a tangier dressing.
Three types of vinegar in white bowls
3 different dijon vinaigrettes in different jars

Meal prep and storage tips

Serving tip: This vinaigrette is especially delicious on kale salads, peppery arugula with sliced apples, or even roasted sweet potatoes and quinoa bowls.

Make ahead: Whip up a batch and store it in an airtight jar in the fridge. It stays fresh and flavorful for up to 1 week.

3 different dijon vinaigrettes in different jars with salad in background

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Vinaigrette 4
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Customizable Dijon Vinaigrette

This simple dijon vinaigrette is one of those staple recipes that makes everything better. It's tangy, a little sweet, and comes together in minutes using pantry staples. Whether you're dressing a leafy green salad, drizzling it over grain bowls, or using it as a marinade-this homemade dressing is a flavorful upgrade from the store-bought stuff. Plus, you get to customize it with oil and vinegar of your choice.
Prep Time5 minutes
Total Time5 minutes
Course: Recipes
Cuisine: French
Keyword: 5 minutes
Servings: 6 servings
Calories: 168kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • ½ cup oil of your choice, (extra virgin olive oil, avocado oil, sesame oil, or canola oil)
  • ¼ cup vinegar of your choice, (balsamic, apple cider, red wine, champagne vinegar, or white wine vinegar)
  • 2 teaspoons high-quality Dijon mustard
  • 2 teaspoons maple syrup or honey
  • 1 teaspoon minced garlic, (about 1 clove)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  • Whisk Method (recommended): Add all ingredients to a medium bowl. Use a whisk or handheld milk frother to vigorously mix until smooth and emulsified.
  • Shake Method: Add all ingredients to a mason jar or other sealable container. Shake well for 20-30 seconds until combined and creamy.
  • Blender Method: Add all ingredients to a blender or small food processor. Blend on low speed for 15-20 seconds until smooth.
  • Taste and adjust any seasonings to your liking. Store in the fridge for up to 1 week and shake or whisk again before each use, as separation is natural.

Notes

Note: If the dressing solidifies in the fridge (common with olive oil), let it sit at room temperature for about 10 minutes or microwave it for 10 seconds to return it to a pourable consistency.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for extra virgin olive oil, white wine vinegar, and maple syrup. For more nutrition information, seek a professional registered dietitian's advice.
 

Nutrition

Serving: 6servings | Calories: 168kcal | Carbohydrates: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 140mg | Potassium: 11mg | Sugar: 1g | Calcium: 5mg

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Customizable dijon vinaigrette recipe with vinegar of your choice

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Peanut Mango Crispy Rice Salad

by Leave a Comment

This crispy rice salad is a flavor explosion in every bite-packed with color, crunch, and creamy goodness. We're baking rice until it's golden and crispy, then tossing it with creamy avocado, juicy mango, and a silky peanut dressing. Plus, you get to choose your favorite protein like shredded chicken, shelled edamame, or crispy tofu.

Peanut mango crispy rice salad in white bowl

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

This crispy rice salad recipe is one of my favorite ways to turn humble cooked rice leftovers into something exciting.

  • Texture heaven: You get crispy rice, creamy avocado, juicy mango, and crunchy cucumber in every bite!
  • Meal prep friendly: Make the crispy rice and peanut sauce ahead of time. When hunger strikes, just assemble and enjoy.
  • Crave-worthy sauce: This peanut sauce is everything-tangy, savory, sweet, and just the right amount of zing from fresh lime and ginger pulls everything together.
Peanut mango crispy rice salad close up

Is it healthy?

Yes, and here's why. This bowl packs a balanced mix of carbs, protein, fiber, and healthy fats-all from whole, real-food ingredients. It's a feel-good meal that doesn't skimp on flavor or nutrition. Here's some standout ingredients:

  • Rice contains more than 15 vitamins and minerals like B vitamins, iron, and zinc.
  • Mango is a great source of vitamin C and antioxidants, while avocado adds potassium and heart-healthy monounsaturated fats.
  • Peanut butter gives this dish staying power-loaded with plant-based protein, healthy fats, and a creamy texture that brings it all together. Peanuts have even been linked to reducing inflammation and helping control blood sugar after meals.
Peanut mango crispy rice salad in white bowl

What ingredients do you need?

Here's what makes this bowl so crave-worthy:

  • Cooked long grain rice: White rice is the MVP here-just make sure it's cool before baking so it crisps up perfectly.
  • Oil of your choice: Sesame oil adds depth of flavor, but olive or avocado oil work great too.
  • Soy sauce: Adds that umami punch that takes the rice from good to great.
  • Cucumber + green onion: Bright, fresh, and crunchy-texture is everything.
  • Avocado + mango: Creamy and sweet, these two are the ultimate flavor duo.
  • Protein of your choice: Whether it's edamame, tofu, or shredded chicken-pick what fits your mood and needs.
  • Peanut sauce: The real flavor MVP-made with peanut butter, lime juice, soy sauce, rice vinegar, sesame oil, garlic, and ginger. This peanut dressing perfectly ties everything together.
Peanut mango crispy rice salad close up

How do you make crispy rice bowls with mango, avocado, and peanut sauce?

Let's break it down. It's easier than you think.

Bake the crispy rice

Toss your cooked rice with a splash of oil and soy sauce, spread it on a parchment-lined baking sheet, and bake at 400°F for 40-45 minutes. Stir it every 10 minutes so every grain gets that golden, crispy edge. 

Pro tip: Day-old rice works best here. If it's a little dry, you're on the right track.

Make the peanut sauce

In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, garlic, ginger, and water until smooth and creamy. Adjust the water to get the perfect pourable consistency you like.

Assemble the bowls

Grab a big bowl and toss in your chopped cucumber, mango, avocado, green onion, and protein of choice. Fold in the crispy rice and drizzle with that dreamy peanut sauce. If you're feeling spicy, finish with a spoonful of chili crisp on top for a little kick.

Peanut mango crispy rice salad in white bowl

Recipe tips and tricks

  • Serving ideas: These bowls are great on their own, but if you want to get fancy, pair them with a refreshing iced green tea or coconut water..
  • Make ahead tips: You can prep the crispy rice and sauce 2-3 days in advance. Just keep them stored separately so your rice stays nice and crunchy. 
  • Troubleshooting: If your rice isn't getting crispy, spread it out thinner on the baking sheet and give it a few extra minutes in the oven. And if your sauce thickens in the fridge, no worries-just whisk in a splash of warm water to loosen it right up.

Customize it your way

Like all my recipes, this one is totally up to you. Here's how to make it your own:

  • Protein of your choice: Keep it plant-based with tofu or edamame, or switch it up with shredded rotisserie chicken or grilled shrimp.
  • Sauce of your choice: Swap peanut butter for almond butter or sunflower seed butter. If you need gluten-free, tamari or coconut aminos are great alternatives.
  • Oil of your choice: Use whatever you love-sesame for that toast flavor, avocado for neutral richness, or olive oil for a pantry staple option.

Can I make it ahead of time?

Absolutely! The crispy rice stays crunchy at room temp in a sealed container for a few days. The peanut sauce keeps fresh in the fridge for up to a week. Chop your veggies ahead of time, then just assemble everything when you're ready to eat.

Peanut mango crispy rice salad in white bowl

Storage tips

Store everything separately in airtight containers for max freshness. If your rice loses some crunch, just pop it back in the oven to re-crisp or just enjoy as-is for a softer bite.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Crispy Rice Salad 5
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Peanut Mango Crispy Rice Salad

This crispy rice salad is a flavor explosion in every bite-packed with color, crunch, and creamy goodness. We're baking rice until it's golden and crispy, then tossing it with creamy avocado, juicy mango, and a silky peanut dressing. Plus, you get to choose your favorite protein like shredded chicken, shelled edamame, or crispy tofu.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dish Choices, Salad
Servings: 6 servings
Calories: 305kcal
Author: Mackenzie Burgess, RDN

Ingredients

Salad Ingredients:

  • 2 cups cooked long grain white rice
  • 1 tablespoon soy sauce
  • 2 tablespoons oil of your choice, (sesame oil, olive oil, avocado oil, or a blend)
  • 1 English cucumber, chopped (about 2 cups)
  • ¼ cup chopped green onion, (about 2 bunches)
  • 1 cup diced mango
  • 1 large avocado, diced (about 1 cup)
  • 1 ½ cups protein of your choice, (edamame, chicken, or tofu)

Peanut Sauce Ingredients:

  • ¼ cup creamy peanut butter
  • 1 tablespoon sauce of your choice, (low sodium soy sauce, tamari, or coconut aminos)
  • 1 tablespoon lime juice, (about 1 large lime)
  • 1 tablespoon rice vinegar
  • ½ tablespoon maple syrup
  • ½ tablespoon sesame oil
  • ½ tablespoon minced or grated garlic, (about 3 cloves)
  • ½ tablespoon minced or grated fresh ginger, (about a 1-inch piece)
  • 2 tablespoons water

Instructions

  • Preheat the oven to 400°F (200°C). Toss the cooked rice with soy sauce and oil in a mixing bowl. Spread it out on a parchment-lined baking sheet and bake for 40-45 minutes, stirring every 10 minutes, until golden and crispy.
  • Make the peanut sauce. In a small bowl, whisk together all peanut sauce ingredients until smooth. Adjust the water as needed for desired consistency.
  • Combine the base ingredients. In a large bowl, mix together the chopped avocado, cucumber, green onion, mango, and your chosen protein.
  • Assemble the bowls. Fold in the crispy rice and drizzle everything with the peanut sauce.
  • Serve it up. Finish with a spoonful of chili crisp for an extra flavor punch, and enjoy immediately!

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for olive oil, soy sauce, and edamame. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 33g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Sodium: 151mg | Potassium: 532mg | Fiber: 5g | Sugar: 9g | Calcium: 62mg | Iron: 2mg

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Crispy rice salad with mango and edamame

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Mint Chocolate Chip Protein Ice Cream - Ninja Creami Recipe

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This mint chocolate chip protein Ninja Creami ice cream is the ultimate refreshing treat-cool, creamy, and protein-packed. It's made with wholesome ingredients like cottage cheese or Greek yogurt, naturally sweet Medjool dates, and peppermint extract for that nostalgic ice cream shop flavor. Plus, it's naturally dyed green with spinach or spirulina!

Mint Chocolate Chip Protein Ninja Creami Ice Cream in pint with spoon

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

Mint chocolate chip has always been one of my all-time favorite flavors, and now we've recreated a better-for-you version that's ultra creamy and full of protein. Here's why you'll love it too:

  • Fresh and cooling - The peppermint extract gives this pint a crisp, refreshing flavor that's perfect for warm weather.
  • Protein-packed - Cottage cheese or Greek yogurt paired with protein powder creates a dessert that's both satisfying and filling.
  • Naturally sweetened - A single Medjool date brings just the right amount of natural sweetness without any added sugars.
  • Chocolate chip crunch - The cocoa nibs or melted dark chocolate add that classic crunch in every bite.

What is a Ninja Creami?

The Ninja Creami is a total game-changer when it comes to frozen treats. Unlike traditional ice cream makers that churn a liquid base, the Creami freezes your base solid and then spins it into a creamy texture in minutes. No rock salt or bulky machines needed!

Close up of Mint Chocolate Chip Protein Ninja Creami Ice Cream in pint with spoon

What is Ninja Creami protein ice cream?

Ninja Creami protein ice cream is a high-protein dessert that combines nourishing ingredients like milk, protein powder, and healthy fats. It's completely customizable-perfect for anyone wanting to enjoy ice cream while hitting their nutrition goals.

It's no surprise this trend took over TikTok. One spin and you'll be hooked.

Is this Mint Chocolate Chip Protein Ice Cream healthy?

Absolutely! This version isn't just a treat-it's a nourishing way to fuel your body:

  • Protein helps you stay full longer. Research shows high-protein diets can help with satiety and muscle recovery.
  • Medjool dates provide fiber and minerals, like potassium and magnesium.
  • Cottage cheese and Greek yogurt add gut-friendly probiotics and extra protein to support metabolism and digestion.
  • Spinach and spirulina give the pint a natural green hue while adding antioxidants, iron, and B vitamins.

Ingredients you'll need

  • Milk of your choice - Almond, coconut, whole milk, or even a vanilla protein shake all work well as your creamy base.
  • Cottage cheese or plain Greek yogurt - Adds extra creaminess and a boost of protein; either one blends smoothly for a rich texture.
  • Vanilla protein powder - Use your favorite brand; whey or plant-based powders both work-this brings in the protein and that sweet vanilla flavor.
  • Medjool date - A naturally sweet and sticky fruit that blends right in; find them in the produce or dried fruit section.
  • Peppermint extract - Just a little gives the pint its classic minty flavor; look for it in the baking aisle.
  • Spinach leaves or spirulina - Optional for a natural green color; spinach adds nutrients while spirulina gives a deeper hue.
  • Salt - Just a pinch brings all the flavors together and balances the sweetness.
  • Dark chocolate chips or cocoa nibs - These go in after the first spin for that signature chocolate chip crunch.

How to make it

Blend the base

Add all ingredients except mix-ins to a blender and blend until completely smooth.

Ingredients to make mint chocolate chip protein ninja ice cream
Mint Chocolate Chip Protein Ninja Creami Ice Cream in pint

Freeze overnight

Pour the mixture into your Ninja Creami pint. Place on a level surface in the freezer for at least 24 hours until fully solid.

Frozen Mint Chocolate Chip Protein Ice Cream in pint
Frozen Mint Chocolate Chip Protein Ice Cream in pint

First spin

Use the "Lite Ice Cream" setting. Don't worry if the texture looks crumbly or powdery-that's totally normal!

Mint Chocolate Chip Protein Ice Cream in pint after spinning in Ninja Creami

Add mix-ins and re-spin

Scrape down the sides and create a well in the center of the pint. Add melted dark chocolate or cocoa nibs, plus 1 tablespoon of milk. Re-spin using the "Mix-In" setting to get that smooth, creamy texture.

Mint Chocolate Chip Protein Ice Cream in pint with dark chocolate mix-ins added

Serve and enjoy

Dig in right away or refreeze for later. If saving, smooth the top with a spoon before placing it back in the freezer.

Mint Chocolate Chip Protein Ninja Creami Ice Cream in pint with spoon

Can I make this in the Ninja Creami Deluxe?

Yes! Just scale the recipe slightly to fill the larger Deluxe container, being careful not to exceed the max fill line. Here's what we recommend:

  • 1½ cups milk of choice
  • ⅓ to ½ cup cottage cheese or Greek yogurt
  • 1½ scoops (~6 tablespoons) vanilla protein powder
  • 2 Medjool dates, pitted
  • ¾ teaspoon peppermint extract
  • Handful of spinach or ¼ teaspoon spirulina
  • Pinch of salt
  • 1½ tablespoons milk (for re-spin)

Same process applies: freeze, spin, add mix-ins, re-spin, and enjoy!

Recipe tips and tricks

  • Serving tips - Top with extra cocoa nibs or a drizzle of melted chocolate for that classic dessert shop finish.
  • Troubleshooting tips - If it's still crumbly after re-spinning, add another splash of milk and spin again. You can also let it sit at room temp for 10-15 minutes.
  • Scaling tips - Batch prep by freezing multiple pints with different variations. Spin whenever a craving strikes!
Mint Chocolate Chip Protein Ninja Creami Ice Cream in pint with spoon and chocolate chips in background

Customize it your way

  • Milk of your choice: Use whole milk for a classic creamy texture, Fairlife shake for extra protein and sweetness, or go dairy-free with almond, coconut, or oat milk..
  • Protein powder of your choice: You can pick a whey-based protein for easy blending, or go with a soy, pea, or rice protein for a plant-based option that fits vegan or dairy-free diets. We recommend using vanilla for the best flavor profile, however there's even some mint chocolate protein powders out there you could try!

Can I make it ahead of time?

Yes! The base needs to freeze overnight anyway, so it's perfect for prepping in advance. Make a few pints and keep them stocked in your freezer.

How to store leftovers

Flatten the top with a spoon before refreezing. When ready to eat again, let sit out for 20-25 minutes, microwave for 10-15 seconds, or re-spin with a splash of milk. You can re-spin up to 3 times!

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Mint Chocolate Chip Protein Ninja Cream Ice Cream 9
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Mint Chocolate Chip Protein Ice Cream - Ninja Creami Recipe

This mint chocolate chip Ninja Creami ice cream is the ultimate refreshing treat-cool, creamy, and protein-packed. It's made with wholesome ingredients like cottage cheese or Greek yogurt, naturally sweet Medjool dates, and peppermint extract for that nostalgic ice cream shop flavor. Plus, it's naturally dyed green with spinach or spirulina!
Prep Time10 minutes
Freeze Time1 day
Total Time1 day 8 minutes
Course: Dessert, Sweet Treat Choices
Cuisine: American
Servings: 2 servings
Calories: 240kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

  • 1 cup unsweetened milk of your choice, (We love using a vanilla protein shake for extra protein. You can also use any milk option like whole milk, almond milk, coconut milk, soy milk, etc.)
  • ¼ cup cottage cheese or Greek yogurt
  • 1 heaping scoop (~4 Tbsp) vanilla protein powder of your choice
  • 1 Medjool date, pitted
  • ½ teaspoon peppermint extract
  • A few fresh spinach leaves or spirulina, (for natural green color) - or 2 drops natural green food coloring
  • Pinch of salt

Mix-Ins:

Instructions

  • Add all ingredients except mix-ins into a blender and blend until smooth. Then, pour into your Ninja Creami Pint.
  • NOTE: If using mainly liquid ingredients, you can just mix them directly in the Ninja Creami pint using a fork or milk frother.
  • Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • After 24 hours, remove from the freezer and process using the "Lite Ice Cream" setting. This will take about 2-3 minutes. After this spin, the texture will most likely look crumbly and airy, similar to snow. This is normal!
  • Use a spoon or knife to carefully scrape around the sides of the pint. Then, create a small hole in the center reaching the bottom and melted chocolate and 1 tablespoon of the same liquid used in the base recipe.
  • Re-spin using the "Mix-In" setting to fully blend the mix-ins and achieve a smooth, creamy texture.
  • Enjoy immediately or if you end up with extras, you can store in the freezer for later. For the best storage results, use a spoon to press the ice cream into a flat, even surface before refreezing.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 24g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 337mg | Potassium: 466mg | Fiber: 3g | Sugar: 16g | Calcium: 246mg | Iron: 4mg

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Mint chip ninja creami recipe

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Pineapple Ninja Creami Protein Ice Cream

by Leave a Comment

This Ninja Creami Pineapple Protein Ice Cream is like sunshine in a pint-bright, creamy, and bursting with tropical flavor. With just a few pantry staples and your Ninja Creami, you can create a scoopable, protein-packed dessert.

Pineapple Ninja Creami Protein Ice Cream with spoon in pint

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

Tropical dessert lovers, this one's for you. Here's why it's a must-try:

  • Creamy and fruity - Pineapple and coconut make the perfect creamy-meets-refreshing combo.
  • Protein-powered - Add a scoop of vanilla protein powder or Greek yogurt to balance the fruit with staying power.
  • Dairy-free friendly - Use coconut milk and a plant-based protein powder to keep it totally dairy-free.
Pineapple Ninja Creami Protein Ice Cream with spoon lifting ice cream out of pint
Pineapple Ninja Creami Protein Ice Cream with spoon in pint

Is it healthy?

Definitely-and it tastes like a tropical vacation too! This pineapple protein Ninja Creami ice cream skips the heavy cream and refined sugars in favor of real fruit, nourishing fats, and a satisfying protein boost. 

The combination of pineapple and coconut milk brings natural sweetness and healthy fats, while adding protein powder or Greek yogurt gives this treat staying power.

What ingredients do you need?

Here's what you'll need for this creamy tropical treat:

  • Canned Pineapple chunks - We recommend canned in 100% juice or extra light syrup. You could also use canned in heavy syrup, there will just be a bit higher added sugar content.
  • Pineapple juice - Use the juice from the can for extra fruity flavor.
  • Coconut milk - Use the thinner liquid that settles at the bottom of a can of full-fat coconut milk.
  • Protein powder or Greek yogurt - Adds protein to our pint.
  • Sweetener (optional) - Pineapple is sweet on its own, but feel free to add a touch of honey or maple syrup to round things out.
  • Vanilla extract + pinch of salt - Boosts the flavor and enhances the natural sweetness.
Ingredients in separate white bowls

Commonly asked questions about canned fruit

What should I look for on the label when buying canned pineapple and fruits?

Look for fruit packed in 100% juice or extra light syrup-both have similar sugar content and preserve the fruit's natural flavor.

Should I buy name brand or private label canned fruits?

Private label or store brand options are just as high-quality and can help you save money. In fact, 2 years ago I had the chance to tour a tomato cannery of private label supplier called Pacific Coast Producers and saw the care and quality that goes into each can! I would also say to look for Grown in California or Product of USA if you want the best in flavor, nutrition and food safety.

Are canned fruits healthy?

Yes! Canned fruits are budget-friendly, save you prep time, and are actually just as nutritious as fresh - because they're picked and canned within a few hours which locks in all those nutrients like vitamin C and fiber.

Learn more about the advantages of canned foods in my in-depth blog post!

Pineapple Protein Ice Cream 7

How do you make pineapple Ninja Creami protein ice cream?

Follow these easy steps to whip up a scoopable, smooth pint every time.

1. Blend the base

Add all base ingredients to a blender and blend until completely smooth.

Ingredients in pint blended together

2. Freeze overnight

Pour into a Ninja Creami pint and freeze on a level surface for at least 24 hours until fully solid.

Frozen pint

3. First spin

After 24 hours, remove the pint and spin using the "Lite Ice Cream" setting. It may look crumbly or fluffy-this is totally normal!

4. Add mix-ins and re-spin

Scrape down the sides of the pint and create a well in the center. Add chopped pineapple and toasted coconut. Spin again using the "Mix-In" setting until smooth and creamy.

Canned pineapple and coconut flakes in white bowls
coconut flakes in white bowl

5. Serve and enjoy

Enjoy immediately or flatten the surface with a spoon, refreeze, and save for later.

Pineapple Ninja Creami Protein Ice Cream in pint
overhead view of pineapple protein ice cream with spoon in pint

Can I use fresh pineapple?

You can, but there's a catch: raw fresh pineapple contains an enzyme called bromelain that can break down proteins (found in dairy milk) and affect the texture of your ice cream. That's why we recommend canned pineapple in juice-it's cooked during processing, so the enzyme is deactivated.

If you're using fresh pineapple, roast or simmer it briefly first.

If you're using fresh, you also won't have the pineapple juices, so you can use another ½ cup of coconut milk in place of the pineapple juice. 

Overall for best results, I suggest using canned pineapple, as that's the version the recipe was tested with.

Fresh pineapple on cutting board and coconut flakes in white bowl

Can I make this in a Ninja Creami Deluxe?

Yes! Here's how to slightly scale up the base for the larger Deluxe pint:

  • ¾ cup canned pineapple chunks
  • ¾ cup pineapple juice
  • ⅔ cup full-fat coconut milk or vanilla protein shake
  • 1 scoop + 1 tablespoon vanilla protein powder or ⅓ cup Greek yogurt
  • 1-2 teaspoons honey or maple syrup (optional)
  • ¾ teaspoon vanilla extract
  • Pinch of salt

Follow the same steps-blend, freeze, spin on "Lite Ice Cream," then re-spin on "Mix-In" with 2 tablespoons chopped pineapple and 2 tablespoons toasted coconut.

Recipe tips and tricks

  • Serving tips: Top your pint with extra pineapple chunks, toasted coconut flakes, or even a drizzle of honey. 
  • Troubleshooting: If your pint is still crumbly after re-spinning, add a splash of milk and spin again-or let it sit out for 5-10 minutes to soften.
  • Scaling: You can always freeze multiple pints so you've got tropical pints ready whenever the craving hits!
Pineapple Protein Ice Cream with spoon in pint

Customize it your way

  • Milk of your choice: Use full-fat canned coconut milk for that rich, tropical vibe. Prefer something lighter? Go with almond, oat, or cashew milk. Want extra protein? A vanilla protein shake is a great swap that adds creaminess and sweetness all in one.
  • Protein Powder of your choice: When looking for a protein powder, I recommend choosing one with little to no added sugar and quality ingredients. Feel free to use a whey one or another type that fits your dietary preferences.

Can you make it ahead of time?

Definitely! Blend your base and freeze it in advance so it's ready to spin whenever the craving strikes. The frozen base keeps for up to 2 weeks in the freezer.

How do you store leftovers?

Smooth the surface, pop the lid on, and return to the freezer. To serve again, either:

  • Or re-spin with 1-2 tablespoons of milk
  • Let sit at room temp for 20-25 minutes
  • Microwave for 10-15 seconds
Pineapple Protein Ice Cream with spoon in pint and coconut flakes in background

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Pineapple Protein Ice Cream 14
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Pineapple Ninja Creami Protein Ice Cream

This Ninja Creami Pineapple Protein Ice Cream is like sunshine in a pint-bright, creamy, and bursting with tropical flavor. With just a few pantry staples and your Ninja Creami, you can create a scoopable, protein-packed dessert.
Prep Time15 minutes
Freeze Time1 day
Total Time1 day 15 minutes
Course: Sweet Treat Choices
Cuisine: American
Servings: 2 servings
Calories: 243kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

Base Ingredients:

  • ½ cup canned pineapple chunks (in pineapple juice)
  • ½ cup pineapple juice, (from the can)
  • ½ cup full fat canned coconut milk or regular coconut milk (Use the liquid that settles at the bottom of the coconut milk can, not the thick cream on top.)
  • 1 scoop vanilla protein powder of your choice (or ¼ cup Greek yogurt)
  • 1-2 teaspoons honey or maple syrup (optional)
  • ½ teaspoon vanilla extract
  • 1 pinch of salt

Mix-Ins (After First Spin):

  • 2 tablespoon chopped canned pineapple chunks
  • 2 tablespoon toasted coconut flakes

Instructions

  • Blend the base: Add all ingredients except mix-ins to a blender and blend until completely smooth. Pour into a Ninja Creami pint, ensuring an even distribution.
  • Freeze: Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • First Spin: Remove from the freezer and process using the "Lite Ice Cream" setting. The texture may initially appear crumbly or airy-this is normal!
  • Incorporate Mix-Ins: Use a spoon or knife to carefully scrape down the sides of the pint. Then, create a small hole in the center reaching the bottom and add chopped pineapple and toasted coconut.
  • Re-Spin: Process again using the "Mix-In" setting to fully incorporate mix-ins and achieve a smooth, creamy consistency.
  • Enjoy immediately or if you end up with extras, you can store in the freezer for later. For best results, use a spoon to press the ice cream into a flat, even surface before refreezing.
  • Serve with more pineapple chunks and coconut on top if desired!

Notes

Leftovers Note: If you have leftovers, store them in the freezer and you can re-spin up to 3 times after refreezing. However, I personally prefer just letting the Ninja Creami pint sit out at room temperature for 20-25 minutes, instead of re-spinning. If you're feeling impatient, you can also microwave the pint for 10-15 seconds for a quick thaw!

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 16g | Protein: 13g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 144mg | Potassium: 231mg | Fiber: 2g | Sugar: 12g | Calcium: 87mg | Iron: 4mg

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Pineapple Protein Ninja Creami Ice Cream recipe

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Peanut Butter & Jelly Protein Ice Cream - Ninja Creami Recipe

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This Peanut Butter & Jelly Protein Ice Cream is everything you love about a classic PB&J sandwich-but in frozen, creamy, scoopable form. With a mix of peanut butter, sweet strawberries, and just a touch of vanilla, this protein-packed treat will bring all the nostalgic flavors while keeping things light, customizable, and delicious!

Peanut Butter & Jelly Protein Ice Cream with spoon in pint

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

If you're a lifelong peanut butter and jelly fan like me, this Ninja Creami creation is going to become your new favorite. Here's why:

  • Nostalgic flavor with a twist - It tastes like a childhood PB&J but in a frosty, creamy pint!
  • Protein boost - Thanks to milk, yogurt (or protein powder), and peanuts, you'll get a satisfying dose of protein with every bite.
  • Ultra creamy texture - Using the Ninja Creami and a splash of milk during the re-spin step makes it incredibly smooth.
  • Customizable - You get to choose the milk, peanut butter, and mix-ins, so you can tailor it for your preferences or dietary needs.
Peanut Butter & Jelly Protein Ice Cream on spoon with strawberries in background

Is it healthy?

 Definitely-and it's fun to eat too! This peanut butter and jelly Ninja Creami protein ice cream swaps the usual heavy cream and sugar for high-protein, nourishing ingredients like Greek yogurt, peanut butter, and fruit. Incorporating protein into snacks and desserts can support satiety and muscle recovery. Plus, strawberries bring antioxidants and vitamin C, adding a nutritional boost.

 What ingredients do you need? 

Here's everything you'll need to make this PB&J dream pint:

  • 1 cup milk of your choice - Dairy, almond, oat, or even a vanilla protein shake for a boost. I often like to use Meadow Gold Whole Milk for this pint!
  • ¼ cup vanilla Greek yogurt or 1 scoop vanilla protein powder - Adds extra creaminess and protein.
  • 2 tablespoons peanut butter - Use classic PB, or swap for powdered peanut butter if you want a lighter option.
  • ½ cup diced strawberries - Fresh or frozen both work great!
  • 2 teaspoons jam - Brings that sweet fruity flavor.
  • Optional: 2 teaspoons vanilla pudding mix - For extra flavor.
  • ½ teaspoon vanilla extract - Deepens the vanilla flavor.
  • Pinch of salt - Just a touch to enhance all the flavors. 

Mix-ins (added after the first spin):

  • 1 tablespoon milk - Same milk used in the base recipe.
  • 2 tablespoons chopped peanuts - For crunch!
  • 1 tablespoon strawberry jam - More jelly goodness swirled throughout.
  • 1 tablespoon crushed graham crackers - Brings the sandwich-feel. 
Peanut Butter & Jelly Protein Ice Cream with spoon in pint and strawberries in background
Peanut Butter & Jelly Protein Ice Cream with spoon in pint and strawberries in background

How do you make peanut butter & jelly Ninja Creami protein ice cream?

 Follow these simple steps for the ultimate creamy treat:

Blend the base

Add the milk, yogurt or protein powder, peanut butter, strawberries, jam, vanilla pudding mix (if using), vanilla extract, and salt to a blender. Blend until smooth.

Shortcut: You can also just mix everything directly in your Ninja Creami pint with a fork or milk frother.

Ingredients in pint before blending

Freeze overnight

Pour the mixture into your Ninja Creami pint. Freeze on a level surface for at least 24 hours until solid.

First spin

After 24 hours, remove the pint from the freezer and spin it using the "Lite Ice Cream" setting. The texture might look crumbly or airy-totally normal!

Ninja creami spinning frozen pint
Peanut Butter & Jelly Protein Ice Cream with after spinning in pint

Add mix-ins and re-spin

Scrape around the sides of the pint and create a small hole in the center reaching the bottom. Add 1 tablespoon milk, chopped peanuts, strawberry jam, and crushed graham crackers.

Spin again using the "Mix-In" setting until fully combined and super creamy.

Serve and enjoy

Enjoy immediately for the best creamy texture! If you have extras, flatten the surface before refreezing to keep the texture smooth. You can also re-spin leftovers after thawing slightly at room temperature.

Peanut Butter & Jelly Protein Ice Cream on spoon topped with peanuts and strawberries

Recipe tips and tricks

  • Serving tips: Serve in a bowl or a cone and top with extra chopped peanuts, a swirl of strawberry jam, or even a drizzle of peanut butter for a next-level PB&J experience.
  • Troubleshooting: If it's still crumbly after re-spinning, add another splash of milk (about 1 tablespoon) and re-spin again-or let it sit at room temperature for 5-10 minutes to soften up.
  • Scaling: Double or triple the base and freeze in multiple pints so you've always got a homemade, protein-packed dessert ready whenever a craving hits!
Pink Peanut Butter & Jelly Protein Ice Cream
Peanut Butter & Jelly Protein Ice Cream with spoon in pint topped with peanut butter and stawberries

Customize it your way 

Like all of our recipes, you can make this PB&J pint your own!

  • Milk options: Whole milk for richness, almond milk for a dairy-free choice, or a protein shake for extra protein boost.
  • Peanut butter options: Natural peanut butter, powdered peanut butter, or even almond butter for a twist.
  • Mix-ins: Swap peanuts for cashews, try different jams (like raspberry or blackberry), or add mini chocolate chips for a "PB&J meets PB cup" vibe.
Peanut Butter & Jelly Protein Ice Cream with spoon in pint and whole milk next to it

Can you make it ahead of time?

Yes! You can prep the base days (or even weeks) in advance. Freeze it, then spin when you're ready to enjoy.

How do you store leftovers?

Smooth out the surface with a spoon and pop the pint back in the freezer. Let it thaw for 20-25 minutes before re-spinning or scoop it straight out after a quick 10-second microwave zap.

Peanut Butter & Jelly Protein Ice Cream with spoon in pint and strawberries in background

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

PBJ Protein Ice Cream 5 1
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Peanut Butter & Jelly Protein Ice Cream - Ninja Creami Recipe

This Peanut Butter & Jelly Protein Ice Cream is everything you love about a classic PB&J sandwich-but in frozen, creamy, scoopable form. With a mix of peanut butter, sweet strawberries, and just a touch of vanilla, this protein-packed treat will bring all the nostalgic flavors while keeping things light, customizable, and delicious!
Prep Time15 minutes
Freeze Time1 day
Total Time1 day 15 minutes
Course: Dessert, Sweet Treat Choices
Cuisine: American
Servings: 2 servings
Calories: 315kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

  • 1 cup milk of your choice, (dairy milk, vanilla protein shake, almond milk, oat milk, etc.)
  • ¼ cup vanilla greek yogurt or 1 scoop vanilla protein powder
  • 2 tablespoons peanut butter, (or peanut butter powder for a lighter option)
  • ½ cup fresh or frozen strawberries, diced
  • 2 teaspoons jam
  • Optional: 2 teaspoons vanilla pudding mix
  • ½ teaspoon vanilla extract
  • 1 pinch of salt

Up to ¼ Cup Mix-Ins of Your Choice (Added After First Spin):

  • 1 tablespoon milk, (same as used in base recipe, required for creaminess!)
  • 2 tablespoons chopped peanuts
  • 1 tablespoon strawberry jam
  • 1 tablespoon crushed graham crackers, (1 square)

Instructions

  • Add all ingredients except mix-ins into a blender and blend until smooth. Then, pour into your Ninja Creami Pint. Alternatively, you can just mix them directly in the Ninja Creami pint using a fork or milk frother.
  • Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • After 24 hours, remove from the freezer and process using the "Lite Ice Cream" setting. This will take about 2-3 minutes. After this spin, the texture will most likely look crumbly and airy, similar to snow. This is normal!
  • Use a spoon or knife to carefully scrape around the sides of the pint. Then, create a small hole in the center reaching the bottom and add mix-ins and 1 tablespoon of the same liquid used in the base recipe.
  • Re-spin using the "Mix-In" setting to fully blend the mix-ins and achieve a smooth, creamy texture.
  • Enjoy immediately or, if you end up with extras, store in the freezer for later. For the best storage results, use a spoon to press the ice cream into a flat, even surface before refreezing.

Notes

Toppings Note: Feel free to add more toppings on top such as more chopped peanuts, a drizzle of peanut butter, or even some freeze dried strawberries!
Milk Note: I often love using Meadow Gold dairy milk to make my Ninja Creami pints!
Leftovers Note: If you have leftovers, store them in the freezer and you can re-spin up to 3 times after refreezing. However, I personally prefer just letting the Ninja Creami pint sit out at room temperature for 20-25 minutes, instead of re-spinning. If you’re feeling impatient, you can also microwave the pint for 10-15 seconds for a quick thaw!
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for whole milk. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 30g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 84mg | Fiber: 3g | Sugar: 20g | Calcium: 209mg | Iron: 1mg

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Ninja Creami Peanut Butter and Jelly

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Banana Cream Pie Ninja Creami Protein Ice Cream

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This healthy Ninja Creami protein ice cream is perfect when you're craving something nostalgic, sweet, and healthy. Made with ripe banana, pudding mix, and crunchy cookie swirls, this high-protein frozen treat brings all the cozy flavors of banana cream pie-without all the heavy cream or added sugar. Plus, you get to customize with your favorite milk or protein shake.

Banana Cream Pie Ninja Creami Protein Ice Cream on white bowl

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Banana Cream Pie Ninja Creami Protein Ice Cream

This healthy Ninja Creami protein ice cream is perfect when you're craving something nostalgic, sweet, and healthy. Made with ripe banana, pudding mix, and crunchy cookie swirls, this high-protein frozen treat brings all the cozy flavors of banana cream pie-without all the heavy cream or added sugar. Plus, you get to customize with your favorite milk or protein shake.

Banana Cream Pie Ninja Creami Protein Ice Cream on spoon

Why you'll love it

Love banana pudding? Creamy frozen desserts? Or simply hunting for your next protein ice cream obsession? You're going to love this ninja creami banana ice cream. Here's what makes it a hit:

  • Banana pudding meets ice cream - Think of your favorite banana cream pie filling, but in frozen dessert form.
  • Protein-packed and nourishing - A base of Greek yogurt, banana, and a protein shake gives this dessert staying power.
  • Totally customizable - You get to choose your milk, cookies, and mix-ins. Make it your own!
  • Easy to make - Minimal prep, just blend, freeze, and spin. The Ninja Creami takes care of the rest.
Close up or Banana Cream Pie Ninja Creami Protein Ice Cream

Is it healthy?

It sure is! This banana ice cream Ninja Creami style uses whole, nutrient-dense ingredients like Greek yogurt and ripe banana instead of cream and refined sugar.

Bananas provide natural sweetness along with potassium, fiber, and vitamin B6. Greek yogurt adds gut-friendly probiotics, calcium, and protein to keep you feeling full and fueled. Plus, research shows that high-protein diets-especially those including dairy- can help support muscle recovery and satiety, making this a dessert that aligns with your health goals.

Banana Cream Pie Ninja Creami Protein Ice Cream with wafer crumbles

What ingredients do you need?

Here's what you'll need to make this dreamy Ninja Creami banana pudding ice cream:

  • 1 cup milk or vanilla protein shake - We love using a vanilla Fairlife shake, but any brand works.
  • ¼ cup plain Greek yogurt - Adds thickness and a subtle tang.
  • ½ cup mashed ripe banana - About one medium (6-inch) banana.
  • 2 teaspoons banana cream pudding mix - Just a spoonful enhances the flavor (regular or sugar-free both work).
  • ½ teaspoon vanilla extract - Deepens the pie-like flavor.
  • Pinch of salt - Don't skip this pinch-it actually enhances the sweetness.
  • 2 tablespoons crushed vanilla wafers or graham crackers - For that classic crust feel.
  • 2 tablespoons chopped banana - Optional mix-in for extra texture and banana bursts.
Ingredients needed for Banana Cream Pie Ninja Creami Protein Ice Cream

How do you make banana cream pie Ninja Creami protein ice cream?

Here's how to spin this creamy creation at home:

Blend the base

Add the protein shake, Greek yogurt, mashed banana, pudding mix, vanilla, and salt to your Ninja Creami pint. Stir until smooth. A few banana chunks are okay!

Ingredients in ninja creami pint
ingredients mixed in pint

Freeze overnight

Place the pint in the freezer on a flat surface and freeze for at least 24 hours.

Pint of ingredients frozen before mixing

First spin

Take it out and spin using the "Lite Ice Cream" setting. It may look crumbly-that's normal!

Ninja creami spinning frozen pint

Add mix-ins and re-spin

Scrape down the sides and make a small well in the center. Add 1 tablespoon milk (same kind used in your base), crushed cookies, and chopped banana. Spin again using the "Mix-In" setting.

Bananas and cookie crumbles in center of spun pint
Fully spun pint of banana pie ice cream

Enjoy!

Eat right away or smooth the top, refreeze, and save for later.

Banana Cream Pie Ninja Creami Protein Ice Cream on spoon with slice of banana

Can I make this in a Ninja Creami Deluxe?

Yes! Just slightly scale up for the larger pint:

  • 1½ cups vanilla protein shake
  • ⅓ cup Greek yogurt
  • ¾ cup mashed banana
  • 1 tablespoon banana cream pudding mix
  • ¾ teaspoon vanilla extract
  • Pinch of salt
  • ⅓ cup crushed cookies and ¼ chopped banana
  • 1½ tablespoons milk for the re-spin

Follow the same steps-blend, freeze, spin, and enjoy!

Banana Cream Pie Ninja Creami Protein Ice Cream on gold spoon

Recipe tips and tricks

  • Serving tips: Top with extra crushed cookies, banana slices, or a dollop of whipped cream for true banana cream pie vibes.
  • Troubleshooting: Still crumbly after the re-spin? Add another tablespoon of milk and spin again, or let it sit at room temp for 5-10 minutes.
  • Scaling: Want to prep ahead? Blend double or triple batches and freeze in separate pints.
Banana Cream Pie Ninja Creami Protein Ice Cream in pint with bananas and cookie crumbled on top

Customize it your way

Like all our Ninja Creami recipes, this one is totally customizable:

  • Protein shake or milk of your choice - Dairy milk gives a creamy texture, while almond or oat milk keep it dairy-free. We love using a vanilla protein shake for even more flavor and protein.

Can you make it ahead of time?

Absolutely! Freeze the base for up to 2 weeks. Then spin and enjoy fresh whenever the craving hits.

Banana Cream Pie Ninja Creami Protein Ice Cream in bowl with bananas and cookie crumbled on top

How do you store leftovers?

Flatten the surface and return the pint to the freezer. Re-spin when ready, or thaw at room temp for 20-25 minutes. You can also microwave it for 10-15 seconds to soften things up faster.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Banana Cream Pie Protein Ninja Creami Ice Cream 17
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Banana Cream Pie Ninja Creami Protein Ice Cream

This healthy Ninja Creami protein ice cream is perfect when you're craving something nostalgic, sweet, and healthy. Made with ripe banana, pudding mix, and crunchy cookie swirls, this high-protein frozen treat brings all the cozy flavors of banana cream pie-without all the heavy cream or added sugar. Plus, you get to customize with your favorite milk or protein shake.
Prep Time15 minutes
Freeze Time1 day
Total Time1 day 15 minutes
Course: Dessert, Sweet Treat Choices
Cuisine: American
Servings: 2 servings
Calories: 177kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

Mix-Ins (Added After First Spin):

  • 2 tablespoons crushed vanilla wafers or graham crackers
  • 2 tablespoons chopped bananas, (~¼ banana)

Instructions

  • Mix together the base: Add all ingredients into Ninja Creami Pint (except mix-ins) and stir until completely smooth. There may be some banana chunks that are thicker, but that's totally fine.
  • Freeze: Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • First Spin: Remove from the freezer and process using the "Lite Ice Cream" setting. The texture may initially appear crumbly or airy-this is normal!
  • Incorporate Mix-Ins: Use a spoon or knife to carefully scrape down the sides of the pint. Then, create a small hole in the center reaching the bottom and add chopped vanilla wafers or graham crackers, chopped bananas, and 1 tablespoon milk or fairlife.
  • Re-Spin: Process again using the "Mix-In" setting to fully incorporate mix-ins and achieve a smooth, creamy consistency.
  • Enjoy immediately or if you end up with extras, you can store in the freezer for later. For best results, use a spoon to press the ice cream into a flat, even surface before refreezing.

Notes

If you only have 1 banana, simply use ¾ of it for the base mixture and reserve the remaining ¼ (chopped) to mix in after the first spin. This way, you'll still get those tasty banana chunks in every bite! 🍌
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for Fairlife Core Power Complete protein shake, banana cream jello, and vanilla wafers. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 2serving | Calories: 177kcal | Carbohydrates: 28g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 231mg | Potassium: 498mg | Fiber: 2g | Sugar: 20g | Calcium: 226mg

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Banana cream pie protein ice cream ninja creami

Try these other Ninja Creami recipes:

Ninja Creami Vanilla Protein Ice Cream

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Ninja Creami Vanilla Protein Ice Cream is a higher-protein frozen treat that's satisfying, customizable, and made with simple, better-for-you ingredients. You can use any milk or protein shake you like, along with your favorite vanilla protein powder. We love using vanilla bean paste for an extra boost of rich, natural vanilla flavor.

Ninja Creami Vanilla Protein Ice Cream in pint with spoon

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Is it healthy?

This Ninja Creami Protein Ice Cream puts a better-for-you spin on traditional ice cream. By blending together ingredients like milk, protein powder, and optional fruit or natural sweeteners, you're keeping added sugar in check while bumping up the protein to help keep you full and satisfied. Research shows that protein can help support muscle recovery and promote fullness, which may aid in weight management.

How do you make Ninja Creami vanilla protein ice cream?

Follow these simple steps:

Mix the base

In your Ninja Creami pint, stir together 1 cup milk, 1 scoop vanilla protein powder, ½ teaspoon vanilla bean paste (or extract), and a pinch of salt. A milk frother works great for blending until totally smooth.

Ingredients for vanilla protein ice cream
Ingredients before mixing in pint
Ingredients being mixed with frother

Freeze overnight

Place the pint on a flat surface in your freezer and freeze for at least 24 hours, or until fully solid.

First spin

Remove from freezer and use the "Lite Ice Cream" setting on your Ninja Creami. The texture may appear crumbly at first-this is totally normal!

Vanilla Protein Ice Cream spinning in Ninja Creami
Ninja Creami Vanilla Protein Ice Cream in pint after spinning

Re-spin with milk

Scrape down the sides and create a small well in the center. Add 1 tablespoon of milk. Then, run the "Mix-In" cycle. Voilà-super creamy vanilla protein ice cream is yours!

Ninja Creami Vanilla Protein Ice Cream in pint with spoon

Can I make this in a Ninja Creami Deluxe?

Yes, you totally can! Since the Deluxe pint is a bit larger, you'll just want to scale up the ingredients slightly to get the best texture and flavor. Here's how we recommend adjusting your vanilla base:

  • 1½ cups milk of your choice (dairy milk, vanilla protein shake, almond milk, oat milk, etc.)
  • 1½ scoops vanilla protein powder (about 3 tablespoons total)
  • ¾ teaspoon vanilla bean paste (or vanilla extract, if that's what you have)
  • Pinch of salt
    Up to ⅓ cup mix-ins of your choice (added after the first spin)
  • 1½ tablespoons of milk (same kind used in the base) added before re-spinning

Then, just follow the same steps: freeze overnight, use the "Lite Ice Cream" setting for the first spin, and re-spin with your milk and mix-ins for creamy, dreamy results. Just be sure not to fill past the max fill line!

Ninja Creami Vanilla Protein Ice Cream in pint with spoon

Recipe tips and tricks

  • Serving tips: Serve in a bowl or cone, and top with extra sprinkles, chocolate drizzle, or fruit for an ice cream shop-style finish. I love pairing it with a cozy decaf coffee or iced latte.
  • Troubleshooting tips: If your ice cream is still crumbly after the re-spin, add another splash of milk and run a second re-spin. You can also let the pint thaw at room temp for 5-10 minutes for easier scooping.
  • Scaling tips: Batch prep by making multiple pints in advance. Store in the freezer for 2-3 months and spin as needed.

Customize it your way

Like all of my recipes, this vanilla ice cream with protein powder is completely customizable. You get to choose what base milk, protein powder, and mix-ins you want to use to make your pint perfect for you. Here are some ideas:

  • Milk of your choice: Use dairy milk for a classic creamy base, or opt for almond, oat, or coconut milk for a dairy-free twist. A vanilla protein shake works great too if you want an extra protein punch.
  • Protein powder of your choice: Stick with a clean vanilla whey or plant-based protein. If you're feeling adventurous, flavored protein powders like birthday cake or cinnamon roll can add a fun spin.
    Mix-ins of your choice: After your first spin, feel free to add crushed Oreos, rainbow sprinkles, mini chocolate chips, or chopped nuts to create your dream dessert pint. Check out my recipe for this Cookies & Cream Ninja Creami Pint!
Ninja Creami Cookies n Cream Protein Ice Cream in pint with spoon
Ninja Creami Cookies n Cream Protein Ice Cream in ice cream scoop

Can you make it ahead of time?

Yes! Since the base needs to freeze overnight, it's perfect for prepping ahead. You can even make several pints with different flavors and keep them ready in the freezer for whenever that ice cream craving hits.

How do you store leftovers?

Flatten the surface with a spoon before popping your pint back into the freezer. It'll keep for up to 2-3 months. If it hardens, you can either let it thaw for 20-25 minutes or microwave for 10-15 seconds before re-spinning or digging in.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Vanilla Protein Ninja Cream Ice Cream 13
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Ninja Creami Vanilla Protein Ice Cream

Ninja Creami Vanilla Protein Ice Cream is a higher-protein frozen treat that's satisfying, customizable, and made with simple, better-for-you ingredients. You can use any milk or protein shake you like, along with your favorite vanilla protein powder. We love using vanilla bean paste for an extra boost of rich, natural vanilla flavor.
Prep Time15 minutes
Freeze Time1 day
Total Time1 day 15 minutes
Course: Dessert
Cuisine: American
Servings: 2 servings
Calories: 109kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

Up to ¼ Cup Mix-Ins of Your Choice (Added After First Spin):

  • 1 tablespoon milk, (same as used in base recipe)

Instructions

  • Mix together the base: Add all ingredients into Ninja Creami Pint (except mix-ins) and stir until completely smooth. Using a milk frother is helpful to make sure the protein powder combines easily!
  • Freeze: Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • First Spin: Remove from the freezer and process using the "Lite Ice Cream" setting. The texture may initially appear crumbly or airy-this is normal!
  • Incorporate Mix-Ins: Use a spoon or knife to carefully scrape down the sides of the pint. Then, create a small hole in the center reaching the bottom and add 1 tablespoon milk used in the base recipe alongside any mix-ins, if desired.
  • Re-Spin: Process again using the "Mix-In" setting to fully incorporate mix-ins and achieve a smooth, creamy consistency.
  • Enjoy immediately or if you end up with extras, you can store in the freezer for later. For best results, use a spoon to press the ice cream into a flat, even surface before refreezing.

Notes

Leftovers Note: If you have leftovers, store them in the freezer and you can re-spin up to 3 times after refreezing. However, I personally prefer just letting the Ninja Creami pint sit out at room temperature for 20-25 minutes, instead of re-spinning. If you're feeling impatient, you can also microwave the pint for 10-15 seconds for a quick thaw!
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for Fairlife Core Power Complete vanilla protein shake and whey protein powder. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 3g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 193mg | Potassium: 283mg | Sugar: 3g | Calcium: 255mg

save this vanilla protein ice cream recipe on pinterest:

Vanilla Creami Protein Ice Cream

Try these other Ninja Creami recipes:

Customizable Egg Scramble Recipe Template

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This simple egg scramble is a reliable choice for busy mornings, end-of-week fridge cleanouts, or anytime you need a quick and satisfying meal. It comes together in just 10 minutes, works well for meal prep, and is a smart way to stretch your eggs-especially when prices are high. Plus, you get to customize it with your favorite mix-ins like protein, vegetables, cheese, and seasonings.

Customizable egg scramble in skillet with white towel in background

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

  • Quick and easy: This egg scramble comes together in less than 10 minutes-no fancy tools or cooking skills required.
  • Totally customizable: Use your favorite protein, veggies, cheese, and seasonings. It's built to work with what you already have on hand.
  • Budget-friendly: Eggs aren't the cheapest these days, which is why I love this volume-packed scramble to help your eggs go further. You can stretch those eggs by adding filling extras like beans, tofu, and veggies.
  • Meal-prep friendly: It reheats well, making it perfect for busy mornings or a quick, satisfying lunch the next day. 
Graphic of eggs on white plate "customizable scramble to stretch your eggs! volume boosting protein, veggies, cheese, carb base. Easy healthy breakfast"

What's happening with eggs, anyways?

The Egg Nutrition Center has a great blog post where they deep dive into this topic you can read HERE. But in short, Highly Pathogenic Avian Influenza (HPAI) has impacted egg supply, leading to temporary shortages. Here's what you need to know:

  • Eggs Are Safe to Eat - HPAI does not impact the safety of eggs you buy at the store.
  • Shortages Are Temporary - Farmers and retailers are working to restock eggs quickly, often within 24 hours.
  • Proper Handling Matters - Store eggs at 40°F or below and wash your hands after handling raw eggs.
  • Eggs Are Nutrient-Dense - One large egg provides high-quality + complete protein, choline for brain health, and essential vitamins like B12.
  • Make the Most of Your Eggs - Stretch them by pairing with other breakfast staples, adding fiber-rich fillers, or use them in creative ways like frittatas, breakfast burritos, and this scramble formula.

Are scrambled eggs healthy?

Totally-and even more so when you build them out with nutrient dense add-ins. Let's break it:

  • Eggs: Each large egg packs 6 grams of high-quality complete protein and essential nutrients like choline, which supports brain health.
  • Protein (beans, sausage, tofu, etc.): Adding extra protein supports muscle maintenance and helps you stay full longer. A study in adolescents found that a protein-rich breakfast improved appetite control-especially in those who typically skip breakfast. 
  • Vegetables: Adding veggies boosts fiber, vitamins, and minerals supporting gut health and keeping you full longer. 
  • Cheese: A sprinkle of cheese adds creamy texture and provides calcium to support bone health.
  • Milk: Boosts creaminess and adds vitamin D, especially if you use fortified plant-based milk.
  • Seasonings: Spice things up without adding calories-garlic, cumin, and paprika are all great picks.
Customizable egg scramble in skillet with white towel in background

What ingredients do you need?

Here's the basic formula for this egg scramble:

  • 4 large eggs, whisked - Eggs make up the fluffy, protein-rich base for your scramble; whisk them ahead of time and store in the fridge for up to 2 days for even faster morning meals.
  • ½ cup protein - Add staying power with pre-cooked add-ins like black beans, sausage, tofu, or shredded chicken. Using pre-cooked protein makes this even more meal-prep friendly. 
  • ½ cup chopped vegetables - Add color, fiber, and nutrients with veggies like vibrant bell peppers,spinach, or mushrooms-chop them in bulk at the start of the week to save time.
  • ½ cup shredded cheese - Cheese adds that melty, creamy texture and a dose calcium. Use pre-shredded varieties or shred a block in advance and refrigerate for easy grabs.
  • ¼ cup milk (optional) - A splash of dairy or plant-based milk makes the eggs soft and creamy. Add it right into your egg bowl when whisking to keep things simple.
  • 1-2 teaspoons seasonings - Flavor it your way with garlic powder, cumin, Italian seasoning, or whatever spice blend you love. Keep a small jar of your go-to-mix by the stove for quick access.
Egg Scramble
Ingredients to make egg scramble in white bowls

How to make an egg scramble

Just a few easy steps for perfectly fluffy scrambled eggs:

1. Whisk everything together

In a medium bowl, whisk your eggs, then stir in the protein, veggies, cheese, milk (if using), and seasonings. One bowl = less mess. 

Ingredients for egg scramble in white bowl before mixing
Ingredients for egg scramble in white bowl after mixing

2. Scramble

Pour into a nonstick skillet over medium heat. Cook, stirring occasionally, until eggs are soft and creamy and everything is heated through- about 3-5 minutes.

Customizable egg scramble in skillet with white towel in background

Serve it up

Spoon onto toast, wrap in a tortilla, or serve it over roasted potatoes for a filling meal.

graphic of egg scramble on toast with avocado and tomatoes "then serve with base of your choice: whole grain toast, roasted potatoes, corn tortillas, whole wheat bagel, cooked oatmeal"
Cottage Cheese Scrambled Eggs 27

Can you make microwave scrambled eggs?

Yes! If you're super short on time, you can totally make a single-serving scramble in the microwave. Just whisk everything in a microwave-safe bowl, microwave in 30-second intervals (stirring in between), and cook until just set-usually about 2 to 4 minutes depending on your microwave.

Perfect for busy mornings, dorm rooms, or when you just don't feel like turning on the stove.

Can you freeze scrambled eggs?

You bet! If you're meal prepping, this is a great way to save time. Let the scramble cool completely, portion it into airtight containers, and freeze for up to 2 months. When you're ready to eat, just reheat in the microwave or a skillet with a splash of milk or water to keep it creamy and fresh.

Close up of customizable egg scramble in skillet with broccoli and steak

Recipe tips and tricks

  • Serving: Serve your scrambled eggs on toast, in a tortilla wrap, or with roasted potatoes for a balanced and satisfying breakfast.
  • Troubleshooting: If your eggs turn out rubbery, try lowering the heat and stirring less often-that's the key for creamy scrambled eggs with a soft texture. 
  • Scaling: Feeding a crowd? Simple double or triple the ingredients-just use a larger skillet and cook in batches to ensure even cooking. 

Customize it your way

Like all of my recipes, this easy egg scramble is completely customizable- tailor it to what you love or what you have on hand. Here are a few ideas to get you started:

  • Protein of your choice: Add black beans, cooked sausage, tofu, or shredded chicken. You can also switch things up with smoked salmon, tempeh, or even leftover steak if you've got it.
  • Vegetables of your choice: Go classic with bell peppers, spinach, or mushrooms-or toss in whatever needs to be used up-kale, cherry tomatoes, zucchini, or whatever's hanging out in your fridge.
  • Cheese of your choice: Sharp cheddar, tangy feta, or creamy mozzarella are all solid choices. Want a twist? Try goat cheese or pepper jack for  something extra.
  • Milk of your choice (optional): Use any milk you prefer-skim,whole, or go plant-based with unsweetened almond, oat, or soy milk.
  • Seasonings of your choice: Add flavor fast with everything bagel seasoning, garlic powder, cumin, Italian seasoning, Greek seasoning, za'atar, or just good old salt and pepper.
Graphic of ½ black beans with protein options listed "cooked beans, cooked steak, shredded chicken, crumbled tofu, cottage cheese"
Graphic of ½ spinach with veggie options listed "bell peppers, spinach, mushrooms, tomatoes, broccoli"
Graphic of ½ cheese with cheese options listed "cheddar cheese, feta cheese, goat cheese, provolone cheese, cotija cheese"
Graphic of ¼ milk with milk options listed "whole, skin, unsweetened almond, unsweetened soy, unsweet oat milk"
Graphic of 1-2 teaspoon everything bagel seasoning with seasoning options listed "all purpose, italian, garlic and onion, za'atar"
Graphic of scrambling the eggs

Meal prep and storage tips

Let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, microwave with a splash of water or warm in a skillet until just heated through.

Want to meal prep breakfast burritos? Simply wrap your egg scramble in tortillas, freeze them individually, and microwave when you're ready to eat. For a full recipe and more meal prep tips, check out the Breakfast Burrito Recipe.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Egg Scramble 3
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Customizable Egg Scramble Recipe Template

This simple egg scramble is a reliable choice for busy mornings, end-of-week fridge cleanouts, or anytime you need a quick and satisfying meal. It comes together in just 10 minutes, works well for meal prep, and is a smart way to stretch your eggs-especially when prices are high. Plus, you get to customize it with your favorite mix-ins like protein, vegetables, cheese, and seasonings.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, meal prep
Cuisine: American
Keyword: 6 ingredients, eggs
Servings: 4 servings
Calories: 190kcal
Author: Mackenzie Burgess, RDN

Equipment

  • 10-inch Nonstick Pan I Adore (seen in photos!)

Ingredients

  • 4 large eggs, whisked
  • ½ cup protein of your choice, (e.g. black beans, cooked sausage, tofu, shredded chicken)
  • ½ cup chopped vegetables of your choice, (e.g. bell peppers, spinach, mushrooms)
  • ½ cup shredded cheese of your choice, (e.g. cheddar, feta, mozzarella)
  • ¼ cup milk of your choice, (skim dairy milk, whole dairy milk, or unsweetened plant milk)
  • 1 -2 teaspoons seasonings of your choice, (bagel seasoning, garlic powder, cumin, Italian seasoning, Greek seasoning, za'atar, salt & pepper)

Instructions

  • In a medium bowl, whisk together the eggs. Stir in your chosen protein, vegetables, cheese, milk (if using), and seasonings.
  • Pour the mixture into a nonstick skillet over medium heat. Cook, stirring occasionally, until the eggs are soft and creamy and the mix-ins are heated through.
  • Serve warm with your favorite base such as toast, roasted potatoes, or a warm tortilla.

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for black beans, bell peppers, cheddar cheese, whole milk, and everything bagel seasoning. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 190kcal | Carbohydrates: 10g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 202mg | Sodium: 373mg | Potassium: 220mg | Fiber: 3g | Sugar: 2g | Calcium: 160mg | Iron: 1mg

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Customizable egg scramble

Craving more egg recipes? Try these:

Cookies And Cream Ninja Creami Protein Ice Cream

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This Cookies and Cream Ninja Creami protein ice cream is a dreamy blend of sweet vanilla and crunchy chocolate cookies. It's a better-for-you frozen dessert you can make right at home with your favorite milk (or protein shake) and protein powder. With just a few simple ingredients and a little prep time, you'll have a scoopable treat that's high in protein and totally customizable.

Cookies and Cream Ninja Creami protein ice cream in white bowl

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

If you grew up loving cookies and cream ice cream (like me!), you're going to be obsessed with this Ninja Creami version. Here's why it's such a hit:

  • Better-for-you indulgence - It tastes like your childhood favorite but is made with fewer added sugars and more protein.
  • Fun to make - The Ninja Creami turns your frozen base into a soft-serve texture with just a spin or two.
  • Customizable - You choose the milk, protein powder, and cookies-so it's easy to tailor for your cravings or dietary needs.
  • A cookie lover's dream - Each bite is loaded with chunks of crushed Oreos (or your favorite sandwich cookies) for that classic cookies and cream vibe.
Cookies and cream ice cream in ice cream scoop

Is it healthy?

You bet-and it's delicious too. This version of cookies and cream ice cream skips the heavy cream and refined sugar in favor of a high-protein base made with milk and protein powder. The result? A treat that satisfies your sweet tooth while also keeping you full and fueled.

And here's the cherry on top: enjoying your food-whether it's from flavor, texture, or the moment you're savoring it-can actually support better dietary habits. Research supports this, too: a recent review found that experiencing pleasure from food, whether through sensory enjoyment, social connections, or mindful eating, was often linked to healthier dietary habits. 

So yes, you can have your cookies and cream and feel good about it, too.

Cookies and cream ice cream scoops in white bowl

What ingredients do you need?

Here's everything you need to make your own cookies and cream Ninja Creami pint:

  • 1 cup milk of your choice - Use dairy, almond, oat, or even a vanilla protein shake for an extra boost.
  • 1 scoop vanilla protein powder - About 2 tablespoons. Choose your go-to brand (whey or plant-based both work).
  • ½ teaspoon vanilla bean paste - Adds rich vanilla flavor. You can sub vanilla extract if needed.
  • Pinch of salt - Helps enhance all the sweet flavors.
  • ¼ cup crushed Oreos - Added after the first spin for those chunky cookie swirls.
  • 1 tablespoon milk - Used during the re-spin step to make it extra creamy.
Ingredients to make cookies and cream ice cream in seperate bowls

How do you make cookies and cream Ninja Creami protein ice cream?

Follow these steps for the creamiest results:

1. Mix the base
Add the milk, protein powder, vanilla bean paste, and salt to your Ninja Creami pint. Stir or use a milk frother to combine until smooth.

Ingredients to make base ice cream
Ingredients added to pint before mixing
Frothing ingredients in pint

2. Freeze overnight
Place the pint on a level surface in your freezer and freeze for at least 24 hours, or until fully solid.

3. First spin
Remove the pint from the freezer and process using the "Lite Ice Cream" setting. The texture might look crumbly or powdery-totally normal!

Ninja creami spinning ice cream
Base ice cream after spinning in ninja creami pint

4. Add mix-ins and re-spin
Scrape down the sides and make a small well in the center. Add 1 tablespoon of the same milk you used in the base plus your crushed cookies. Then, run the "Mix-In" cycle. Boom-super creamy, cookie-filled ice cream!

Base ice cream with crushed cookies in center before mixing
Cookies and cream ice cream after spinning
Cookies and cream ice cream on spoon in pint

Can I make this in a Ninja Creami Deluxe?

Absolutely! Just scale up slightly for the larger pint:

  • 1½ cups milk of your choice
  • 1½ scoops vanilla protein powder
  • ¾ teaspoon vanilla bean paste
  • Pinch of salt
  • Up to ⅓ cup crushed Oreos
  • 1½ tablespoons milk for the re-spin

Follow the same process: mix, freeze, spin, add mix-ins, and enjoy!

Cookies and cream ice cream scoops in white bowl

Recipe tips and tricks

  • Serving tips: Serve in a bowl or cone and top with extra cookie crumbs, chocolate drizzle, or a dollop of whipped cream if you're feeling fancy.
  • Troubleshooting: If it's still crumbly after re-spinning, add another splash of milk and re-spin again-or let it sit at room temp for 5-10 minutes to soften up.
  • Scaling: Double or triple the base and freeze in multiple pints so you've always got a dessert ready to go!

Customize it your way

Like all our Ninja Creami recipes, this one is totally customizable:

  • Milk of your choice - Dairy milk gives a creamy texture, while almond or oat milk keep it dairy-free. Try a vanilla protein shake for even more flavor and protein.
  • Protein powder of your choice - Use any vanilla protein powder you love. Chocolate, cookies & cream, or birthday cake flavored powders can make fun swaps too.
Cookies and cream ice cream in ice cream scoop

Can you make it ahead of time?

Yes! You can prep the base days (or even weeks) in advance. Freeze it, then spin when you're ready to enjoy.

How do you store leftovers?

Smooth out the surface with a spoon and pop the pint back in the freezer. Let it thaw for 20-25 minutes before re-spinning or scoop it straight out after a quick 10-second microwave zap.

Cookies and cream ice cream scoops in white bowl

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Vanilla Protein Ninja Cream Ice Cream 14
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Cookies And Cream Ninja Creami Protein Ice Cream

This Cookies and Cream Ninja Creami protein ice cream is a dreamy blend of sweet vanilla and crunchy chocolate cookies. It's a better-for-you frozen dessert you can make right at home with your favorite milk (or protein shake) and protein powder. With just a few simple ingredients and a little prep time, you'll have a scoopable treat that's high in protein and totally customizable.
Prep Time15 minutes
Freeze Time1 day
Total Time1 day 15 minutes
Course: Dessert
Cuisine: American
Servings: 2 servings
Calories: 267kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

Up to ¼ Cup Mix-Ins of Your Choice (Added After First Spin):

  • ¼ cup crushed Oreos
  • 1 tablespoon milk, same as used in base recipe

Instructions

  • Mix together the base: Add all ingredients into Ninja Creami Pint (except mix-ins) and stir until completely smooth. Using a milk frother is helpful to make sure the protein powder combines easily!
  • Freeze: Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • First Spin: Remove from the freezer and process using the "Lite Ice Cream" setting. The texture may initially appear crumbly or airy-this is normal!
  • Incorporate Mix-Ins: Use a spoon or knife to carefully scrape down the sides of the pint. Then, create a small hole in the center reaching the bottom and add chopped Oreos alongside 1 tablespoon milk used in the base recipe.
  • Re-Spin: Process again using the "Mix-In" setting to fully incorporate mix-ins and achieve a smooth, creamy consistency.
  • Enjoy immediately or if you end up with extras, you can store in the freezer for later. For best results, use a spoon to press the ice cream into a flat, even surface before refreezing.

Notes

Leftovers Note: If you have leftovers, store them in the freezer and you can re-spin up to 3 times after refreezing. However, I personally prefer just letting the Ninja Creami pint sit out at room temperature for 20-25 minutes, instead of re-spinning. If you're feeling impatient, you can also microwave the pint for 10-15 seconds for a quick thaw!

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 27g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 339mg | Potassium: 247mg | Fiber: 1g | Sugar: 16g | Calcium: 270mg | Iron: 1mg

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Healthy Oreo Ninja Creami recipe

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Pistachio Ninja Creami Protein Ice Cream

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This pistachio protein Ninja Creami ice cream is the ultimate blend of nutty, creamy and protein-packed goodness. It features Greek yogurt, naturally sweet Medjool dates, and pistachios-giving the perfect balance of flavor and crunch in every scoop. Plus, it's customizable with your choice of milk or a protein shake.

Pistachio Protein Ice Cream 2 2

[ Disclosure: This post has been sponsored by Natural Delights. All opinions are my own; I never feature a brand that I don't love! See my disclosure policy for more details.]

Why you'll love it

After a trip to Italy, I fell in love with rich, nutty pistachio gelato. I knew I had to recreate a better-for-you version I could enjoy anytime at home. And my friends, this pint IS IT. This has seriously become a top 5 favorite dessert of mine and here's why you'll love it too. 

  • Creamy and satisfying - This pint has a smooth, ultra luscious texture that melts in your mouth just like ice cream or gelato.
  • Naturally sweetened - Medjool dates bring a caramel-like sweetness to the base of this pint.
  • Packed with protein - Using a protein shake and Greek yogurt give this ice cream a protein boost while keeping it ultra-creamy. 
  • Loaded with textured - If you're like me, you love ice cream with CRUNCH. This pint is filled with chopped pistachios, white chocolate chunks, and chopped dates so every bite delivers both crunch and chew.
Pistachio ninja creami protein ice cream topped with pistachios and white chocolate

What is a Ninja Creami?

I've found the Ninja Creami is a kitchen game-changer. It's a specialized appliance that turns frozen bases into scoopable ice cream goodness with the push of a button. What makes it different from a traditional ice cream maker, you might ask? With the Ninja Creami you freeze the base first and then it spins it into a creamy texture-no special ice or salt required.

Ninja creami spinning pint

What is Ninja Creami protein ice cream?

Ninja Creami protein ice cream is a higher-protein frozen dessert made in the Ninja Creami using nourishing ingredients like milk, protein powder, and mix-ins. It's a fun, hands-on way to create your own better-for-you pints at home, totally tailored to your taste buds and nutrition goals.

It's taken over TikTok, and for good reason. Once you taste how creamy and satisfying it is (without all the added sugar), you'll be hooked. 

You can always go back and take a look at this customizable base recipe we've created, and then you can experiment with creative flavors like this pistachio white chocolate and date ice cream!

Pistachio Ninja Creami Protein Ice Cream with medjool dates in background

Is this pistachio Ninja Creami protein ice cream healthy?

Absolutely! This Ninja Creami pistachio ice cream isn't just delicious-it's also packed with nutrients.

  • Pistachios are loaded with antioxidants, plant protein, and fiber, making them a heart-healthy powerhouse. Each ¼ cup serving has 6 grams of protein. Recent research suggests pistachios may also support brain function, gut health, and even have benefits for skin, eyes, and blood sugar control.
  • Greek yogurt adds a gut-friendly dose of probiotics, calcium, and protein to keep you satisfied. Research shows that protein can help support muscle recovery and promote fullness, which may aid in weight management.
  • Medjool dates add a natural caramel-like sweetness with zero added sugars. Low on the glycemic index, they won't give you a sugar rush or crash.
3 Medjool dates close up
Bowl of pistachios

Are Medjool dates healthy?

Medjool dates have been super popular, especially with Tiktok-viral recipes like Date "Snickers", Date Bark, and now… Date "Sushi"! 

Many people don't know this but Medjool dates are actually considered a fresh fruit, not a dried fruit. Since they're a fruit, all their sugars are naturally occurring, meaning there are no added sugars. They're also a source of potassium, iron, and satiating fiber.

When it comes to picking out Medjool dates, I always like to buy a pack of Natural Delights Medjool dates online  or at my local grocery store. I'm using Medjool dates for this recipe because they tend to have a sweeter and softer texture that easily breaks down when blended into the base recipe. 

In October 2022, I was actually able to help harvest dates and see the full process they go through to reach our grocery shelves! Fun fact: dates need one hundred days of 100-degree temperatures. Phew, talk about a fruit that loves the sun!

3 Medjool dates close up
Medjool dates in glass container

Ingredients you'll need

This pistachio ice cream recipe starts with a blend of milk or a protein shake, Greek yogurt, pistachios, and a touch of pistachio jello and almond extract for extra flavor. Then, we take it to the next level with mix-ins like chopped nuts, white chocolate, and extra Medjool dates.

The result? A sweet, salty, and totally satisfying treat-made with simple ingredients, so you can feel good about every bite. Here's what you'll need to grab at the store to make it.

  • Milk of your choice - Use whole milk for classic creaminess or go dairy-free with almond or coconut milk. A vanilla protein shake is also a great option for extra protein and natural sweetness.
  • Plain Greek yogurt - Since the base is already sweet, plain yogurt keeps things balanced without added sugar.
  • Pistachios - Raw, roasted, or honey roasted all work, but we love the sweet-savory contrast of honey roasted pistachios!
  • Natural Delights Medjool Dates - Natural Delights Pitted Medjool dates are perfect for this recipe because of their ultra soft texture and stickiness. You can also use Natural Delights Whole Medjool dates, just be sure to pit them before blending. Learn how to pit Medjool dates here!
  • Pistachio Jell-O mix - You can use regular or a zero-sugar version. This is key for deepening the pistachio flavor.
  • Almond extract - Enhances that nutty flavor. A little goes a long way so be sure to measure only ¼ teaspoon!
  • Pinch of salt - It won't make it taste salty-we promise. It simply enhances all the other flavors.
  • Mix-ins (added after the first spin) - Chopped pistachios, white chocolate chunks, extra chopped dates, and a splash of milk to re-spin for the creamiest texture.
Ingredients needed to make high protein pistachio ice cream

How to make it

Blend the base

Add all ingredients except mix-ins to a blender. Blend until completely smooth.

Blending ingredients together

Freeze overnight

Pour the mixture into your Ninja Creami pint and freeze on a level surface for at least 24 hours until solid.

Liquid mixture in pint before freezing
Frozen pint of pistachio ice cream

First spin

After 24 hours, spin the frozen pint using the "Lite Ice Cream" setting. The texture may look crumbly-don't worry, that's totally normal!

Ninja creami spinning frozen pint
Frozen pint after spinning in ninja creami

Add mix-ins and re-spin

Scrape down the sides and make a small well in the center. Add chopped pistachios, white chocolate, chopped date, and 1 tablespoon of your milk. Spin again using the "Mix-In" setting for the creamiest texture.

Medjool dates, white chocolate, and pistachios added frozen pint
Ninja creami spinning pint

Serve and enjoy

Enjoy right away! If you have extras, flatten the top and freeze again for later.

Pistachio ninja creami protein ice cream topped with pistachios and white chocolate with spoon in container
Pistachio ninja creami protein ice cream topped with pistachios and white chocolate on spoon

Can I make this recipe with a Ninja Creami Deluxe?

Yes! You can absolutely make this pistachio protein ice cream using the Ninja Creami Deluxe. Since the Deluxe pint is a bit larger, you can either stick with the original measurements or scale it up slightly. Here's how you can adjust the base if you'd like:

  • 1 ½ cups milk or protein shake of choice 
  • ⅓ to ½ cup plain Greek yogurt
  • ⅓ cup pistachios
  • 2 Medjool dates, pitted
  • 1 tablespoon pistachio Jell-O mix
  • ½ teaspoon almond extract
  • Pinch of salt
  • 1 ½ tablespoons milk added after the first spin

Then, just follow the same steps for freezing, spinning, and dumping in your add-ins (pistachios, white chocolate, and chopped dates). Just be careful not to fill past the max fill line!

Pistachio Ninja Creami Protein Ice Cream with medjool dates in background

Recipe tips and tricks

  • Serving tips - After the mix-in step, you can always top with more chopped pistachios or white chocolate for extra crunch. It pairs perfectly with a cold glass of milk, an afternoon espresso (the Italian way!), or a cozy cup of decaf coffee.
  • Troubleshooting tips - If it's still crumbly after re-spinning, add another tablespoon of milk and re-spin. Letting it sit at room temp for 5-10 minutes can also help soften it up for the perfect texture.
  • Scaling tips - Trust us, you'll go through this pint fast. If you need more, simply double the base and split it between two pints. Each pint can freeze and spin individually, which is perfect for meal prep!

Customize it your way

Like all of my other recipes, this Ninja Creami pistachio protein ice cream is completely customizable. You get to choose what milk and pistachios you want to use to make it your own.

  • Milk of your choice: Use whole milk for a classic creamy texture, Fairlife shake for extra protein and sweetness, or go dairy-free with almond, coconut, or oat milk.
  • Pistachios of your choice: You can use raw for a mild flavor or roasted and lightly salted for a slightly savory edge, or honey roasted pistachios for a slightly sweeter pint.
Bowl of pistachios
Pistachio ninja creami protein ice cream topped with pistachios and white chocolate with spoon in it

Can I make it ahead of time?

Yes! This recipe is definitely make-ahead-friendly-you'll need to freeze the base for 24 hours, so it's already perfect for prepping in advance. You can also prep a few pints at once so you always have a pistachio protein pint to spin when the craving strikes!

How do I store leftovers?

If you get full, store any extras in the Creami pint with the surface flattened using the back of a spoon. Keep it frozen for up to 1 month. When you're ready to eat, you can either:

  • Re-spin up to 3 times after refreezing (not totally necessary though)
  • Let the Ninja Creami pint sit out at room temperature for 20-25 minutes, then enjoy
  • Microwave the pint for 10-15 seconds for a quick thaw!
Pistachio ninja creami protein ice cream topped with pistachios and white chocolate with spoon in it

What if I don't have a Creami?

Having a Ninja Creami really makes this recipe what it is-it gives you that ultra-creamy, scoopable texture that's hard to beat. But if you don't have one, don't worry! 

You can still enjoy a version of this treat. Just blend all the base ingredients until smooth, pour into a shallow freezer-safe container, and freeze for 3-4 hours, stirring every 30-60 minutes to help break up any ice crystals. It won't be quite the same, but it'll still satisfy that pistachio ice cream craving in a pinch.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Pistachio Protein Ice Cream 2 2
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5 from 1 vote

Pistachio Ninja Creami Protein Ice Cream

This pistachio protein Ninja Creami ice cream is the ultimate blend of nutty, creamy and protein-packed goodness. It features Greek yogurt, naturally sweet Medjool dates, and pistachios-giving the perfect balance of flavor and crunch in every scoop. Plus, it's customizable with your choice of milk or a protein shake.
Prep Time15 minutes
Freeze Time1 day
Total Time1 day 15 minutes
Course: Dessert
Cuisine: American
Servings: 2 servings
Calories: 210kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

Mix-Ins (Added After First Spin):

Instructions

  • Blend the base: Add all ingredients except mix-ins to a blender and blend until completely smooth. Pour into a Ninja Creami pint, ensuring an even distribution.
  • Freeze: Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • First Spin: Remove from the freezer and process using the "Lite Ice Cream" setting. The texture may initially appear crumbly or airy-this is normal!
  • Incorporate Mix-Ins: Use a spoon or knife to carefully scrape down the sides of the pint. Then, create a small hole in the center reaching the bottom and add chopped pistachios, chopped white chocolate, chopped date, and 1 tablespoon protein shake or milk used in the base recipe.
  • Re-Spin: Process again using the "Mix-In" setting to fully incorporate mix-ins and achieve a smooth, creamy consistency.
  • Enjoy immediately or if you end up with extras, you can store in the freezer for later. For best results, use a spoon to press the ice cream into a flat, even surface before refreezing.
  • Serve with more pistachios, chopped white chocolate, and chopped dates on top if desired!

Notes

Leftovers Note: If you have leftovers, store them in the freezer and you can re-spin up to 3 times after refreezing. However, I personally prefer just letting the Ninja Creami pint sit out at room temperature for 20-25 minutes, instead of re-spinning. If you're feeling impatient, you can also microwave the pint for 10-15 seconds for a quick thaw! 
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for whole milk and raw pistachios. For more nutrition information, seek a professional registered dietitian's advice.
 

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 33mg | Potassium: 391mg | Fiber: 2g | Sugar: 15g | Calcium: 130mg | Iron: 1mg

save this pistachio ninja creami protein ice cream recipe on pinterest:

Pistachio Ninja Creami

Try these other Ninja Creami protein ice cream recipes too:

Easy Enchiladas — Customizable Recipe

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This customizable easy enchiladas recipe is the perfect go-to option for busy weeknights or meal prep Sundays. Use tortillas, protein, and cheese of your choice, then add any toppings you're craving like guacamole, sour cream, salsa, or lettuce. It's simple, satisfying, and totally your own.

Easy enchiladas in white baking pan topped with cilantro, avocado and sour cream

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

  • Ultimate comfort food, made customizable - Whether you're all about ground beef and cheddar or prefer beans with dairy-free cheese, this recipe adapts to your tastes. Pick your fillings, pick your toppings-it's all up to you.
  • Quick and satisfying - From start to finish, these easy enchiladas takes just 35 minutes. Perfect for busy weeknight dinners or meal prep days when you want something hearty without the hassle.
    One-dish wonder - Everything bakes up together in a single pan, which means minimal cleanup and maximum flavor.  More time to kick back, less time at the sink.

Let's get one thing straight-these easy enchiladas aren't claiming to be traditional or authentic, but they're definitely inspired by the bold, comforting flavors of the classic dish!

Two enchiladas on plate topped with avocado and lime on the side

Are these enchiladas healthy?

Absolutely! These easy enchiladas are packed with protein and fiber making them a nutritious and satisfying meal.

  • Packed with lean protein - Choose options like ground turkey, chicken, or beans to add satisfying protein that helps support muscle maintenance and keeps you feeling full longer.
  • Loaded with fiber-rich toppings - Top your enchiladas with colorful veggies like tomatoes, avocado, and shredded lettuce for a boost of fiber, antioxidants, and essential nutrients. Fiber not only supports gut health but also helps stabilize blood sugar levels and keeps you feeling satisfied between meals.
  • Control your sodium - Opt for low-sodium or homemade enchilada sauce to reduce the salt content without sacrificing flavor. You're in control of every bite!
Scooping out enchiladas from baking pan

Ingredients you'll need

  • Onion - Adds aromatic sweetness and a base of flavor. Dice small for even cooking and maximum flavor infusion.
  • Bell pepper - Use any color you love-red, orange, and yellow will be sweeter, but you could use a green pepper too.
  • Protein of your choice - Whether you go for lean ground meats, plant-based crumbles, or hearty beans, this recipe adapts to your taste and dietary needs.
  • Garlic - Minced fresh garlic gives that bold flavor punch to your filling.
  • Taco seasoning - Grab a packet or whip up your own homemade blend for that signature Tex-Mex flair.
    Enchilada sauce - Red is the traditional choice, but green or mole works wonders too. Go mild or spicy-your call!
  • Tortillas of your choice - Choose flour, almond flour, or cassava tortillas, depending on what you have on hand.
  • Shredded cheese of your choice - Cheddar, Mexican blend, dairy-free options- whatever melts well and makes your heart happy.
Ingredients needed to make enchiladas in separate bowls

How to make it

1. Preheat oven 

Set your oven to 375°F and lightly grease a 13x9-inch baking dish. Spread ¼ cup enchilada sauce across the bottom for extra flavor.

Sauce spread on bottom of baking sheet

2. Sauté veggies 

In a skillet, cook the diced onion and bell pepper in a skillet until soft, about 3-5 minutes.

Vegetables sautéing in skillet

3. Add protein

 Stir in your chosen protein, cook until browned. Then, mix in garlic, taco seasoning, and ½ cup enchilada sauce.

Meat in skillet before fully cooked
Meat in skillet after fully cooked

4. Fill tortillas

Add a scoop of filling (~½ cup) down the center of each tortilla. Sprinkle with ~2 tablespoons cheese, roll them up, and place them seam-side down in the dish.

Meat added to center of tortilla
Cheese added to meat in center of tortilla
Tortilla being rolled
Enchiladas seam side down in baking pan

5. Pour remaining sauce and bake 

Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with more cheese. Bake for 20 minutes, or until bubbly and golden.

Sauce being poured over enchiladas in pan
Sauce spread over enchiladas in pan
Cheese being sprinkled over enchiladas in pan
Easy enchiladas in pan before baking
Cheese golden and bubbly on enchiladas after baking

6. Top and serve 

Finish with your favorite toppings like guacamole, salsa, or fresh cilantro and enjoy warm!

Final enchiladas topped with sour cream, cilantro, and avocado
Fork cutting piece of enchilada
Fork holding bite of enhchilada

Recipe tips and tricks

  • Serving Tips: These easy enchiladas pair beautifully with simple sides like cilantro lime rice, black beans, or a fresh side salad. For drinks, pair them with sparkling lime water, a light Mexican lager, or hibiscus iced tea.
  • Troubleshooting Tips: If your tortillas are cracking, try warming them in the microwave (covered with a damp paper towel) for 20-30 seconds before rolling to keep them flexible. If your enchiladas feel dry, just add an extra ¼ cup of sauce before baking to keep them juicy and flavorful.
  • Scaling Tips: Need to feed a crowd? Easily double the recipe and use two 13x9-inch pans, baking them side by side. If they're packed full, you may need an extra 5 minutes of bake time. Halving the recipe? Use an 8x8-inch dish and reduce the sauce slightly.
Easy enchiladas topped with sour cream, cilantro, and avocado

Customize it your way

Like all of our recipes, this one is completely customizable! Choose the protein of your choice, tortillas of your choice, bell pepper of choice, and cheese of your choice based on what you love or what's already in your fridge. 

  • Protein of your choice: Go with classic 96% lean ground beef, ground turkey, or shredded chicken-or switch things up with a plant-based ground like Beyond Meat or a can of black or pinto beans.
  • Tortillas of your choice: Use flour tortillas for a soft texture, or try almond flour or cassava tortillas for a grain-free option. Corn tortillas also work great if you want a more traditional flavor.
  • Cheese of your choice: Shredded Mexican blend is a go-to, but cheddar, mozzarella, pepper jack or even dairy-free shredded cheese all bring their own unique flavor.
  • Bell pepper of your choice: Choose your favorite from red, green, orange or yellow peppers. Each one brings its own unique flavor to the table.
Ground protein in skillet
Flour tortillas and corn tortillas
red, green, and orange pepper

Can you make these easy enchiladas ahead of time?

Absolutely! These easy enchiladas are 100% meal-prep approved. You can assemble everything up to 24 hours in advance. Just cover and refrigerate, then pop them in the oven when you're ready to eat. 

Want to freeze them? No problem. Assemble, wrap tightly, and freeze before baking. When you're ready, thaw overnight in the fridge and bake as directed. Easy, flexible, and perfect for planning ahead. 

Enchiladas in meal prep container with sour cream, avocado, and lime on top

How do I store leftovers?

Leftover enchiladas? Store them in an airtight container in the fridge for up to 4 days. For quick meals, reheat individual servings in the microwave. Want to  warm the whole pan? Pop in the oven at 350°F until heated through. You can also freeze leftovers for up to 3 months-just thaw in the fridge overnight and reheat when the craving hits!

Enchiladas in meal prep container with sour cream, avocado, and lime on top

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

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Easy Enchiladas - Customizable Recipe

This customizable enchiladas recipe is the perfect go-to option for busy weeknights or meal prep Sundays. Use tortillas, protein, and cheese of your choice, then add any toppings you're craving like guacamole, sour cream, salsa, or lettuce. It's simple, satisfying, and totally your own.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, meal prep
Cuisine: Mexican
Servings: 8 servings (8 enchiladas)
Calories: 370kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • Cooking spray
  • ½ small white or yellow onion, diced
  • 1 medium bell pepper of your choice, (diced (red, orange, yellow, or green))
  • 1 pound protein of your choice, (96% lean ground beef, ground turkey, shredded chicken, plant-based ground like Beyond Meat, or 1 - 15 ounce can drained and rinsed beans)
  • 1 tablespoon minced garlic, about 3 cloves
  • 2 tablespoons taco seasoning
  • 15 ounces red enchilada sauce
  • 8 tortillas of your choice, (6 to 8-inch flour tortillas, almond flour tortillas, or cassava tortillas)
  • 2 cups shredded cheese of your choice, (Mexican blend, cheddar, mozzarella, pepper jack, or dairy-free shredded cheese)

Toppings of Your Choice:

  • Guacamole
  • Diced avocado
  • Salsa
  • Queso
  • Sour cream or plain Greek yogurt
  • Diced tomatoes
  • Sliced jalapeños
  • Chopped green onions
  • Sliced black olives
  • Corn kernels
  • Diced onion
  • Pickled red onion
  • Chopped cilantro
  • Sliced radishes
  • Shredded lettuce
  • Hot sauce

Instructions

  • Preheat the oven to 375°F. Lightly grease a 13x9-inch baking dish with cooking spray, then spread ¼ cup of enchilada sauce evenly across the bottom of the pan.
  • Heat a large pan over medium-high heat and add a generous amount of cooking spray.
  • Sauté the diced onion and pepper until softened and lightly browned, 3-5 minutes.
  • To the same pan, add the protein of choice until browned and mostly cooked through. Then add minced garlic, taco seasoning, and stir in ½ cup of enchilada sauce.
  • Lay out the tortillas and evenly distribute the filling down the center of each (a little under ½ cup of filling per tortilla). Sprinkle with cheese (~2 T per tortilla), roll them up tightly, and place them seam-side down in the prepared baking dish.
  • Pour the remaining enchilada sauce over the top and sprinkle with additional cheese.
  • Bake for 20 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven, add any favorite toppings of your choice, and serve warm.

Notes

Oil Note: Depending on your protein choice, use more cooking spray oil if cooking lean proteins like ground turkey or chicken, or use less if using fattier proteins like 80% lean ground beef since it will release its own fat.
Red Enchilada Sauce Note: Feel free to swap for green enchilada sauce or mole sauce if you’d like. You can also get away with using a 12 ounces sauce if that’s all that’s available to you.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for 96% lean ground beef, 8 inch flour tortillas, and Mexican blend cheese. This calculation does not include toppings. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1enchilada | Calories: 370kcal | Carbohydrates: 32g | Protein: 26g | Fat: 15.5g | Saturated Fat: 8g | Sodium: 1000mg | Potassium: 340mg | Fiber: 2g | Sugar: 3g | Calcium: 280mg | Iron: 3.7mg

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Healthy Ninja Creami Protein Ice Cream — Customizable Recipe Template

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This healthy Ninja Creami Protein Ice Cream recipe is perfect if you're craving a sweet treat that's also higher in protein. This customizable recipe template walks you through how to make your own homemade protein ice cream right in your kitchen-no fancy ingredients required. Simply mix together ingredients like milk, protein, optional fruits, sweeteners, and flavor boosters. Then, blend together with any add-ins of your choice!

Cookies n cream high protein ice cream with gold spoon in ninja creami container

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

If you're looking for a protein-packed dessert that's creamy, customizable, and crazy easy to make, this one's a winner.

  • Endlessly customizable - You can switch up the flavors and mix-ins to match whatever you're craving.
  • Quick and easy - It takes just minutes to prep-your Ninja Creami does most of the heavy lifting.
  • Healthier and more affordable - It's made with better-for-you ingredients and way more budget-friendly than store-bought protein ice cream.
Ninja creami protein ice cream in scooped into bowl with crushed oreos

What is a Ninja Creami?

Okay, so first off: the Ninja Creami is a kitchen game-changer. It's a specialized appliance that turns frozen bases into creamy, scoopable ice cream with the push of a button. What makes it different from a traditional ice cream maker? You freeze your base before spinning, which means no ice or salt or bulky machines required.

Ninja creami machine mixing ice cream
Spoonful of vanilla ice cream base

What is Ninja Creami protein ice cream? And what's all the hype about?

Ninja Creami protein ice cream is exactly what it sounds like-a high-protein frozen dessert made in the Ninja Creami using nourishing ingredients like milk, protein powder, and optional mix-ins. It's a fun, hands-on way to create your own better-for-you pints at home, totally tailored to your taste buds and nutrition goals.

It's totally taken over TikTok for good reason-once you taste how creamy and satisfying it is (without all the added sugar), you'll be hooked. 

Take a look at this base recipe, and then you can experiment with other healthy Ninja Creami flavors like strawberry cheesecake, PB&J, or pistachio white chocolate!

This Ninja Creami Protein Ice Cream puts a better-for-you spin on traditional ice cream. By blending together ingredients like milk, protein powder, and optional fruit or natural sweeteners, you're keeping added sugar in check while bumping up the protein to help keep you full and satisfied. Research shows that protein can help support muscle recovery and promote fullness, which may aid in weight management.

Close up of ice cream scoop of cookies n cream ice cream from ninja creami
Cookies and cream ice cream scooped into white bowl

Ingredients you'll need

This recipe can be easily customized based on what you have in your kitchen or what flavors you're feeling. Here's a breakdown of the sections you'll mix and match from to create your perfect healthy Ninja Creami protein ice cream.

Base liquid (choose 1 cup)

  • Dairy milk - Great all-around option for a classic creamy texture
  • Almond, oat, or coconut milk - Perfect for plant-based or dairy-free needs
  • Protein shake - High in protein and ultra-smooth, ideal if you the most protein content out of your pint
  • Kefir - Adds tang and gut-healthy probiotics
  • Chocolate milk or matcha tea - Fun flavor twists!
  • Cooled brewed coffee - Perfect for a mocha-style ice cream

Protein (choose 1-2 servings)

  • Protein powder - Easy option with tons of flavors
  • Greek yogurt - Adds tang and creaminess with gut-friendly benefits
  • Cottage cheese or cream cheese - We recommend blending before adding for the best mouthfeel
  • Nut butters or powdered peanut butter - For a boost of flavor and healthy fats
  • Nuts (e.g., almonds, cashews) - A heart-healthy choice, again ee recommend blending before adding for the best mouthfeel
All ingredients needed to make high protein ice cream in separate bowls

Optional fruits (up to ½ cup)

  • Banana slices - Naturally sweet and creamy
  • Berries (strawberries, blueberries, etc.) - Adds tartness and antioxidants
  • Diced avocado - Makes the pint extra creamy, plus full of healthy fats

Optional sweeteners (1-3 teaspoons)

  • Honey, maple syrup, or agave - Natural sweeteners that blend easily
  • Chopped Medjool date - Great for fiber and a rich caramel-like sweetness
  • Jello mix - Adds flavor and color, with zero sugar options available

Flavor boosters (¼ to ½ teaspoon)

  • Vanilla or almond extract - For a richer flavor base
  • Cinnamon or cocoa powder - Adds warmth or a chocolate twist
  • Instant espresso - Gives a little kick for coffee lovers

Salt (just a pinch!)

  • Trust me-this small amount enhances all the other flavors and makes your ice cream that much better

Mix-ins (up to ¼ cup, added after first spin)

  • Mini chocolate chips or cocoa nibs - For crunch and richness
  • Granola or crushed pretzels - Adds texture and salty-sweet vibes
  • Crushed nuts or nut butter - Extra healthy fats and crunch
  • Chopped dates or dried fruit - A chewy, naturally sweet upgrade
  • Crushed graham crackers or Oreos - Fun, nostalgic flavor
  • Shredded coconut - Try it toasted for deeper flavor
  • Mini marshmallows - Great for a rocky road-style treat
  • Caramel or chocolate sauce - Swirl it in for a decadent dessert
  • Chia or ground flax seeds - Sneaky fiber boost with subtle texture
  • Espresso beans, chopped - If you're going for a coffee-forward flavor

And don't forget: after your first spin, you'll need 1 tablespoon of your base liquid to help it blend into that silky-smooth texture on the re-spin.

How to make it

1. Mix the base

Add milk, protein powder, vanilla, and salt to your Ninja Creami pint. Stir well until fully smooth. A milk frother works wonders to break up any protein clumps and helps everything blend evenly.

Ingredients to make high protein ice cream in ninja creami container
Mixing ingredients with frother to remove clumps

2. Freeze overnight

Place the pint on a flat surface in your freezer and freeze for at least 24 hours until completely solid. This step is key-if it's not fully frozen, the texture won't turn out right.

3. First spin

After freezing, run the pint through the "Lite Ice Cream" setting on your Ninja Creami. The texture will likely look crumbly or powdery at first-totally normal and expected!

Vanilla ice cream base in ninja creami container
Vanilla ice cream base in ninja creami container

4. Add mix-ins and re-spin

Want to level it up? Of course you do! Use a spoon or knife to make a small well in the center of the pint. Add in your favorite mix-ins (like crushed Oreos or rainbow sprinkles), along with another tablespoon of your base milk. Use the "Mix-In" setting to blend it all into creamy perfection.

Add 1 tablespoon of the same milk you used in your base. Spin again using the "Re-Spin" setting. After this second spin, you'll have a creamy, scoopable protein ice cream. 

Crushed oreos added to vanilla base in ninja creami
High protein ice cream blended up with crushed oreos
High protein ice cream blended up with crushed oreos

Can I make this recipe with a Ninja Creami Deluxe?

Yes! You can absolutely make this recipe using the Ninja Creami Deluxe. Since the Deluxe pint is a bit larger, you can either stick with the original measurements or scale it up slightly. Here's how you can adjust the base if you'd like:

  • 1 ½ cups milk of choice
  • 1 ½ to 2 servings of protein
  • If desired: ¾ cup fruit 
  • If desired: 2 to 4 teaspoons sweetener of your choice 
  • 1 teaspoon flavor booster 
  • Pinch of salt
  • 1 ½ tablespoons milk added after the first spin-in

Follow the same steps for freezing, spinning, and mixing in your add-ins. Just be sure not to fill past the max fill line!

Cookies n cream ice cream scooped into white bowl

Recipe tips and tricks

  • Serving Tips: We love enjoying a pint of this protein ice cream with a glass of cold milk or a cozy cup of decaf coffee for the ultimate treat-yourself moment.
  • Troubleshooting Tips: If your ice cream is still crumbly after the re-spin, don't panic. Just add another splash of milk and re-spin once more. Sometimes it helps to let the pint thaw for 5 minutes out of the freezer too.
  • Scaling Tips: Making this for a crowd? Just prep multiple pints! Each one freezes separately, so you can make different flavors all at once.
Ninja Creami high protein cookies n cream ice cream with gold spoon

Customize it your way

Like all of my other recipes, this Ninja Creami protein ice cream is completely customizable. You get to choose what liquid, protein, fruit, sweetener, flavor booster, and mix-ins you want to use. This will totally change the flavor you decide on. Need some inspiration? Check out these flavor ideas.

  • Vanilla: Vanilla protein shake, vanilla protein powder, no fruit, no sweetener, vanilla bean paste, crushed Oreos, rainbow sprinkles
  • Pistachio white chocolate: Protein shake, vanilla protein powder, pistachios, no fruit, Medjool date, almond extract, more crushed pistachios, white chocolate chips
  • Coffee Lover's: Cooled brewed coffee, milk of choice, vanilla protein powder or cottage cheese, honey or Medjool date, espresso powder, cinnamon, chocolate chips, cocoa nibs, crushed espresso beans, caramel swirls
  • Chocolate: Chocolate milk, chocolate protein powder, no fruit, honey, cocoa powder, dark chocolate chips, cocoa nibs, caramel sauce
  • Mint Chocolate Chip: Vanilla protein shake, Greek yogurt, vanilla protein powder, Medjool date, peppermint extract, dark chocolate chips or cocoa nibs
  • Peanut Butter & Jelly: Protein shake, peanut butter or peanut butter powder, strawberries, strawberry jam, vanilla extract, crushed peanuts, crushed graham crackers, freeze-dried strawberries
  • Peanut Butter: Vanilla protein shake, peanut butter protein powder or powdered peanut butter, Medjool date, vanilla extract, salted peanuts, peanut butter cups
  • Banana Cream Pie: Vanilla protein shake, Greek yogurt, banana, banana cream Jell-O mix, vanilla extract, crushed vanilla wafers or graham crackers, banana slices
Cookies n cream ice cream scooped out of Ninja Creami container

Can you make it ahead of time?

Absolutely! In fact, you'll need to plan ahead just a bit-this recipe does require a full freeze overnight. But once it's frozen, it's ready to spin whenever you are. You can also prepare a few different pints at once so you've got a variety of flavors ready to go for the week. 

How do I store extras?

If you don't have the whole pint right away, you can totally pop it back in the freezer, and keep it for up to 2-3 months. You can re-spin up to three times, but I usually just let it sit out on the counter for 20-25 minutes. If you're in a hurry, a quick 10-15 second microwave burst does the trick too!

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Vanilla Protein Ninja Cream Ice Cream 17
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Healthy Ninja Creami Protein Ice Cream - Base Recipe Template

This healthy Ninja Creami Protein Ice Cream recipe is perfect if you're craving a sweet treat that's also higher in protein. This customizable recipe template walks you through how to make your own homemade protein ice cream right in your kitchen-no fancy ingredients required. Simply mix together ingredients like milk, protein, optional fruits, sweeteners, and flavor boosters. Then, blend together with any add-ins of your choice!
Prep Time15 minutes
Freeze Time1 day
Total Time1 day 15 minutes
Course: Dessert
Cuisine: American
Servings: 2 servings
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

  • 1 cup liquid of your choice, (e.g., dairy milk, almond milk, oat milk, coconut milk, protein shake, kefir, chocolate milk, matcha tea, cooled brewed coffee, etc.)
  • 1-2 servings protein of your choice, (1 scoop or 3 tablespoons protein powder, ¼ cup Greek yogurt, 2 tablespoons cottage cheese, 2 tablespoons cream cheese, 2 tablespoons nuts, 2 tablespoons powdered peanut butter, or 1-2 tablespoons nut butter, etc.)
  • If Desired: ½ cup fruits of your choice, (banana slices, berries, diced avocado, etc.)
  • If Desired: 1-2 teaspoons sweetener of your choice, (jello mix, honey, maple syrup, agave, or 1 medjool date chopped, etc.)
  • If Desired: ¼-1/2 teaspoons flavor boosters of your choice, (vanilla extract, almond extract, cinnamon, cocoa powder, instant espresso, etc.)
  • 1 pinch salt

Up to ¼ cup mix-ins of your choice (Added After First Spin):

  • Mini chocolate chips, dark, milk, or white
  • Granola, any variety for crunch
  • Crushed nuts, pistachios, almonds, walnuts, etc.
  • Nut butter, drizzled in for extra creaminess
  • Crushed graham crackers, for a pie-inspired treat
  • Cocoa nibs, for a deeper chocolate flavor and crunch
  • Chopped dates or dried fruit, apricots, cranberries, or raisins
  • Mini marshmallows, for a s'mores or rocky road-style treat
  • Shredded coconut, toasted for extra flavor
  • Crushed pretzels, for a salty-sweet combo
  • Caramel or chocolate sauce, swirled in after re-spinning
  • Crushed Oreos or cookie crumbles, for a cookies & cream twist
  • Chia seeds or flaxseeds, for extra fiber and texture
  • Espresso beans, chopped (for a mocha kick)

When spinning the 2nd time: 1 tablepoon liquid of choice from initial recipe

Instructions

  • Add all ingredients except mix-ins into a blender and blend until smooth. Then, pour into your Ninja Creami Pint.
  • NOTE: If using mainly liquid ingredients, you can just mix them directly in the Ninja Creami pint using a fork or milk frother.
  • Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • After 24 hours, remove from the freezer and process using the "Lite Ice Cream" setting. This will take about 2-3 minutes. After this spin, the texture will most likely look crumbly and airy, similar to snow. This is normal!
  • Use a spoon or knife to carefully scrape around the sides of the pint. Then, create a small hole in the center reaching the bottom and add up to ¼ cup of mix-ins and 1 tablespoon of the same liquid used in the base recipe.
  • Re-spin using the "Mix-In" setting to fully blend the mix-ins and achieve a smooth, creamy texture.
  • Enjoy immediately or if you end up with extras, you can store in the freezer for later. For the best storage results, use a spoon to press the ice cream into a flat, even surface before refreezing.

Notes

Leftovers Note: If you have leftovers, store them in the freezer and you can re-spin up to 3 times after refreezing. However, I personally prefer just letting the Ninja Creami pint sit out at room temperature for 20-25 minutes, instead of re-spinning. If you're feeling impatient, you can also microwave the pint for 10-15 seconds for a quick thaw!
Vanilla Protein Ninja Cream Ice Cream 13
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Vanilla Protein Ninja Cream Ice Cream

This healthy Ninja Creami Protein Ice Cream recipe is perfect if you're craving a sweet treat that's also higher in protein. This customizable recipe template walks you through how to make your own homemade protein ice cream right in your kitchen-no fancy ingredients required. Simply mix together ingredients like milk, protein, optional fruits, sweeteners, and flavor boosters. Then, blend together with any add-ins of your choice!
Prep Time15 minutes
Freeze Time1 day
Total Time1 day 15 minutes
Course: Dessert
Cuisine: American
Servings: 2 servings
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

  • 1 cup milk of your choice, (dairy milk, vanilla protein shake, almond milk, oat milk, etc.)
  • 1 scoop vanilla protein powder of your choice, (about 2 tablespoons)
  • ½ teaspoon pure vanilla bean paste, can sub vanilla extract if you can't find the paste
  • 1 pinch of salt

Up to ¼ Cup Mix-Ins of Your Choice (Added After First Spin):

  • 1 tablespoon milk, same as used in base recipe

Instructions

  • Mix together the base: Add all ingredients into Ninja Creami Pint (except mix-ins) and stir until completely smooth. Using a milk frother is helpful to make sure the protein powder combines easily!
  • Freeze: Place the Creami pint in the freezer on a level surface and freeze for at least 24 hours until fully solid.
  • First Spin: Remove from the freezer and process using the "Lite Ice Cream" setting. The texture may initially appear crumbly or airy-this is normal!
  • Incorporate Mix-Ins: Use a spoon or knife to carefully scrape down the sides of the pint. Then, create a small hole in the center reaching the bottom and add 1 tablespoon milk used in the base recipe alongside any mix-ins, if desired.
  • Re-Spin: Process again using the "Mix-In" setting to fully incorporate mix-ins and achieve a smooth, creamy consistency.
  • Enjoy immediately or if you end up with extras, you can store in the freezer for later. For best results, use a spoon to press the ice cream into a flat, even surface before refreezing.

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Protein Ninja Creami Ice Cream Recipe

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Protein Banana Bread with Collagen Peptides

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This protein banana bread recipe is perfect for those looking to enjoy a classic treat with a healthy twist. It features whole grains, collagen peptides, and no added sugars. This loaf is naturally sweetened from ripe bananas and dates. Plus, you get to customize it with various add-ins of your choice.

Freshly baked protein banana bread loaf cut open on a wood board

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

This post was first published on January 3, 2021. It was updated on April 1, 2025 to include new photos and helpful tips.

Why you'll love it

Banana bread is a classic treat I grew up eating often whenever we had a few browned bananas left. I decided to develop this banana bread recipe to create a healthier, protein-packed twist on the classic loaf. This version offers a few nutritious upgrades without sacrificing flavor. 

Is this protein banana bread healthy?

Uhm, absolutely! Let's break down why it's a better-for-you take on the classic:

  • Protein boost: Using collagen peptides in the mix increases the protein content, making each slice more satiating-ideal for a post-workout snack or energizing breakfast.
  • Whole grain goodness: For this recipe, you can use either white whole wheat flour  or whole wheat flour. Both options deliver the benefits of whole grains, including fiber, B-vitamins, and sustained energy throughout the day.
  • Naturally sweetened: This banana bread uses ripe bananas and Medjool dates as its sole sweeteners, eliminating the need for added sugars like you may find in your typical banana bread recipe.

What recipes can you make with overripe bananas?

Never throw away your overripe bananas, people! Instead, here's a few ways you can use them up:

In fact, since bananas get sweeter as they ripen, I would highly recommend waiting until your bananas are slightly browned for this recipe because it will allow for a naturally sweeter bread.

Overripe bananas are perfect to use for naturally sweet banana bread

What ingredients do you need?

  • White whole wheat flour: Provides whole grains and a hearty texture.
  • Collagen peptides: Unflavored protein supplement that blends seamlessly into the batter.
  • Baking powder & baking soda: Leavening agents to help the bread rise.
  • Cinnamon & salt: Enhances the flavor.
  • Ripe bananas: Naturally sweetens the bread; aim for a little over 1 cup mashed.
  • Large eggs: Provides structure and moisture.
  • Medjool dates: Adds natural sweetness; no need to chop since we're blending them.
  • Coconut oil: Adds moisture and a subtle flavor.
  • Vanilla extract: Enhances the overall taste. You could even use vanilla bean paste for extra flavor!
  • Optional add-ins: Chopped nuts, seeds, dark chocolate chips, or dried cranberries for added texture and flavor as opposed to added sugar forms such as granulated sugar, honey, or maple syrup often found in banana bread recipes.
High protein banana bread next to collagen powder

Commonly asked ingredient questions

Can I swap the collagen for protein powder?

While I haven't tested this out, I'm sure it would work well! I'd recommend either a vanilla or unflavored protein powder. 

Can I swap the white whole wheat flour for regular flour?

Yes, you can use regular all-purpose flour in place of white whole wheat flour. Just keep in mind that white whole wheat flour offers more fiber and protein, giving this banana bread a nutritional boost. 

What's the difference between white whole wheat and regular whole wheat flour?

This can be kinda confusing! Both are made from the whole grain, but white whole wheat flour comes from a lighter, milder variety of wheat, making it softer in taste and texture-closer to an all-purpose flour. Traditional whole wheat flour is heartier and has a nuttier flavor. White whole wheat can be a bit harder to find in some stores, so check the natural foods aisle or consider ordering online if you can to give it a try.

How do you make protein banana bread?

  • Bake: Grease or line a loaf pan with parchment paper. Pour the batter in, about ¾ full. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Preheat the oven: Set it to 350°F (175°C).
  • Mix the dry ingredients: In a medium bowl, whisk together the flour, collagen peptides, baking powder, baking soda, cinnamon, and salt.
  • Blend the wet ingredients: In a blender, combine ripe bananas, eggs, whole pitted dates, melted coconut oil, and vanilla extract. Blend until smooth.
  • Combine: Pour the blended mixture into a large bowl and gradually stir in the dry ingredients until just combined. Fold in any add-ins like nuts or chocolate chips.

Recipe tips and tricks

  • Blender usage: Blending the wet ingredients ensures a uniform mixture and simplifies preparation.
  • Small bananas: If using large bananas, you may only need 2 ripe bananas to achieve approximately 1 cup of mashed banana.
  • Muffins option: To make muffins, pour the batter into a greased or lined muffin tin, filling each cup about ¾ full. Bake at 350°F (175°C) for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Brown sugar topping: For added sweetness and a caramelized top, sprinkle a small amount of brown sugar over the batter before baking. Note that this will introduce added sugar to the recipe.

Customize it your way

Like all of my other recipes, this collagen banana bread is completely customizable. You get to choose what add-ins you want to use. My personal favorite is mixing in chopped walnuts and then sprinkling dark chocolate chips over top! Best of both worlds. 

Here's a few ideas to get you inspired:

  • Nuts: Add chopped walnuts or pecans for a crunchy texture and additional protein.
  • Seeds: Incorporate pumpkin or sunflower seeds for a nut-free crunch.
  • Chocolate chips: Mix in dark chocolate chips for a touch of indulgence.
  • Dried fruits: Add dried cranberries or raisins for extra sweetness and chewiness.

Can I turn this into banana muffins?

Yes, absolutely! Simply divide the batter into a greased or lined 12-cup muffin tin, filling each about ¾ full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Protein banana muffins in a muffin pan
Protein banana muffins stacked on a white plate

Can you make protein banana bread ahead of time?

Yes! This banana bread can be made ahead and stored for convenience. If you want to make these loaves ahead of time or have leftovers, you can wrap them up in plastic wrap and slip them in a large freezer bag to store for up to 4 months.

How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly and freeze for up to 4 months.

Enjoy this protein-packed collagen banana bread as a wholesome treat for breakfast, snack time, or any occasion!

Protein Packed Collagen Banana Bread 5 scaled
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4.60 from 15 votes

Protein Banana Bread with Collagen Peptides

This protein banana bread recipe features whole grains, collagen peptides, and is naturally sweetened from ripe bananas and dates. Plus, you get to customize it with various add-ins of your choice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Cuisine: American
Keyword: baking, banana bread, breakfast, collagen peptides, high protein, protein
Servings: 10 slices
Calories: 200kcal
Author: Mackenzie Burgess, RDN

Ingredients

Instructions

  • Preheat oven to 350°F (175°C).
  • In a bowl, whisk together flour, collagen, baking powder, baking soda, cinnamon, and salt.
  • In a blender or food processor, blend bananas, eggs, dates, maple syrup, coconut oil, and vanilla until smooth.
  • Pour the wet mixture into the dry ingredients and stir with a spatula until combined. Fold in add-ins. Batter will be slightly thick.
  • Grease or line an 8.5" x 4.5" loaf pan or two 5.75" x 3" mini loaf pans with parchment paper. (If you want to make banana muffins instead, see the instructions in the recipe note below.)
  • Pour batter into the pan(s). Bake 30-40 minutes for a standard loaf or 20-30 minutes for mini loaves, until golden and a toothpick comes out clean.
  • Let cool before removing and slicing.

Notes

Muffin Instructions: To make banana bread muffins instead of a loaf, divide the batter evenly into a greased or lined 12-cup muffin tin, filling each about ¾ full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for walnuts as the add-ins. For more nutrition information, seek a professional registered dietitian's advice.
Dates Note: If your dates are super hard, soak them in hot water for about 30 minutes before blending.
Bonus Tip: Make a parchment paper sling to easily lift your loaf out of the pan after baking. Want more mini loaves? Double the recipe to make four instead of two.

Nutrition

Serving: 1slice | Calories: 200kcal | Carbohydrates: 27g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Sodium: 170mg | Fiber: 4g | Sugar: 11g

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High Protein Banana Bread is a healthier twist on the classic loaf

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Sweet Potato Patties with Whipped Feta Dip

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Crispy, savory, and packed with vitamin A, these Sweet Potato Patties with Whipped Feta Dip are a must-try! Perfect to enjoy as a veggie-filled snack or party appetizer. Plus, you can easily make them vegan or gluten-free.

Stack of sweet potato patties with feta dip

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

  • Crispy and flavorful: These sweet potato patties are perfectly crispy on the outside, soft on the inside, and packed with warm, savory spices. 
  • Versatile and satisfying: Serve these patties as a snack, a side dish, or party app--there's no wrong way to enjoy them! 
  • Baked, not fried: Get that crispy, golden exterior without the excess oil, making them a lighter yet equally delicious option. 
Sweet potato patties with feta dip on top of patties

Is this recipe healthy?

Totally! These sweet potato patties are packed with nutrients and baked instead of fried. Here's more about why they're a nourishing choice.

  • Sweet potatoes are filled with fiber, potassium, and beta-carotene… which your body converts to vitamin A to support immune function and eye health!
  • Baking or air frying instead of deep frying keeps them light and crispy without the excess oil, making them a healthier alternative. 
  • Feta cheese has calcium, protein, and gut-friendly probiotics-here we're just keep portions in check since it's higher in sodium.
Sweet potato patties with feta dip on white plate and feta cheese and a uncooked sweet potato in background

Ingredients you'll need

  • Mashed sweet potatoes - Naturally sweet and creamy, they create the perfect base. Let them cool before mixing for the best texture. I like using a Bako Single Sweets and microwaving because they are pre-washed and ready to steam. Pop in the microwave for 8 minutes and you're good to go!
  • Breadcrumbs - Helps bind the patties together. Use a gluten-free version if needed.
  • Onion - You can use whatever you have on hand. Yellow onion adds a subtle sweetness whereas red onion gives it a sharper bite.
  • Cilantro - Brightens up the patties with fresh herbal notes. Swap with parsley if preferred.
  • Feta cheese - A tangy, salty contrast to balance the sweetness of the potatoes.
  • Egg - The key binder that holds everything together. If you're vegan, swap for a flax egg by mixing 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
  • Garlic - Deepens the savory profile-add more if you're a garlic lover!
  • Spices (cumin, paprika, coriander) - Warm, mediterranean-inspired flavors that pair perfectly with sweet potatoes.
  • Salt and pepper - Season to taste for the perfect balance. 
  • Olive oil spray - Helps the patties crisp up beautifully while baking. 
Ingredients to make sweet potato patties and feta dip in separate white bowls

How to make these sweet potato patties

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix mashed sweet potatoes, breadcrumbs, onion, feta, egg, cilantro, garlic, cumin, paprika, coriander, salt, and pepper.
  3. Scoop out portions of the mixture and form into small patties.
  4. Place patties on the prepared baking sheet and lightly spray or brush with olive oil.
  5. Bake for 20-25 minutes, flipping halfway, until golden and firm. You can also air fry at 400°F for 10-12 minutes for an extra crispy finish.
  6. While the patties are cooking, blend up the feta dip.
  7. Let the patties cool slightly before serving with the whipped feta dip.
baked sweet potato on white plate without skin
Sweet potato mashed in white bowl
Ingredients added to mashed sweet potato in white bowl
sweet potato patty ingredients mixed together in white bowl
4, 4 inch sweet potato patties on baking sheet
4 crispy sweet potato patties in air fryer

Recipe tips and tricks

  • Serving suggestions - For the best experience, pair these patties with a dipping sauce like the whipped feta-it really takes them to the next level! If you're not feeling like making the whipped feta, feel free to also serve these patties with a tahini sauce or hummus. 
  • Troubleshooting - If the mixture feels too wet, add more breadcrumbs. If too dry, mix in a tiny splash of water.
  • Scaling up - Feeding a crowd? Easily double the recipe for meal prep or gatherings.
Whipped feta dip in white bowl

Customize it your way

Like all of my other recipes, these sweet potato patties are completely customizable. You get to choose what ingredients work best for you!

  • Onion of your choice: Red onions add a sharp bite, yellow onions bring sweetness, white onions are mild and crisp, and green onions offer a fresh, mild flavor with a pop of color!
  • Make it gluten-free:  Almond flour or gluten-free breadcrumbs work just as well.

Can I make it vegan?

To make this recipe vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoon water, let sit for 5 minutes). You'll also want to swap out the feta for vegan feta and use a plant-based Greek style yogurt.

Sweet potato patties on white plate with whipped feta dip in white bowl

Can you make it ahead of time?

Absolutely! Prepare the patties in advance and store them in the fridge for up to 24 hours before baking. When you're ready, just pop them in the oven or air fryer-no extra prep needed!

How do I store leftovers?

These patties are best enjoyed fresh. However, if you have extras you can store them in an airtight container for up to 4 days in the fridge. To reheat, pop them in the oven at 350°F for 5-10 minutes or in the air fryer for 3-5 minutes to bring back that crispy texture.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Stack of sweet potato patties with feta dip
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Sweet Potato Patties with Whipped Feta Dip

Crispy, savory, and packed with vitamin A, these Sweet Potato Patties with Whipped Feta Dip are a must-try! Perfect to enjoy as a veggie-filled snack or party appetizer. Plus, you can easily make them vegan or gluten-free.
Prep Time10 minutes
Cook Time25 minutes
Course: Appetizer & Side Dish Choices
Cuisine: American
Servings: 4 (4 inch) patties
Calories: 260kcal
Author: Mackenzie Burgess, RDN

Ingredients

Ingredients:

For the Patties:

  • 1 medium sweet potato (We love using a Bako Single Sweets Potato for easy steaming)
  • ½ cup breadcrumbs or gluten-free breadcrumbs
  • 3 tablespoons finely chopped onion of your choice, (red, yellow, white, or green onions)
  • 3 tablespoons finely chopped fresh cilantro
  • ¼ cup crumbled feta cheese
  • 1 large egg (or flax egg - see vegan instructions above)
  • 1 teaspoon garlic, minced (about 1 clove)
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon coriander
  • Salt and pepper, to taste
  • Olive oil spray

For the Whipped Feta Dip:

  • ½ cup feta cheese
  • ¼ cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon minced garlic
  • Black pepper, to taste

Instructions

Instructions:

  • Preheat oven to 400°F. Line a baking sheet or air fryer basket with parchment paper.
  • Steam the Sweet Potato: Pierce a medium sweet potato a few times with a fork and microwave for 5-7 minutes, or until fork-tender, then let it cool before mashing. You should end up with about 1 cup mashed.
  • In a large bowl, combine the mashed sweet potatoes, breadcrumbs, onion, feta cheese, egg, cilantro, garlic, cumin, paprika, coriander, salt, and pepper. Mix until well combined.
  • Scoop out the mixture and form into small patties. Place on the prepared baking sheet.
  • Lightly spray both sides of the patties with olive oil spray.
  • Oven Instructions: Bake for 20-25 minutes, or until golden and crispy. Be sure to flip halfway through for even cooking.
  • Air Fryer Instructions: Preheat air fryer to 400°F for 3-4 minutes. Air fry for 12-15 minutes, until golden and crispy. Be sure to flip halfway through for even cooking.
  • While patties are cooking, blend all whipped feta ingredients in a food processor or blender and blend until smooth and creamy, about 1 minute.
  • Let the patties cool slightly before serving. Enjoy with whipped feta dip and a drizzle of olive oil on top, if desired.

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for red onion. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 22g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 567mg | Potassium: 310mg | Fiber: 2g | Sugar: 6g | Calcium: 216mg | Iron: 2mg

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Want more? Try these other healthy sweet potato recipes:

Coconut Matcha Energy Bites

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These Coconut Matcha Energy Balls are the perfect bite to power your day. Filled with nutrient-packed ingredients like coconut, nut butter, seeds, and matcha green tea powder. Plus, these matcha protein balls are naturally dairy-free, vegan, and gluten-free!

Close up of matcha balls

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

This post was first published on August 12, 2020. It was updated on March 17, 2025 to include new photos and helpful tips.

Why you'll love these bites

  • Customizable: Easily adaptable to suit various dietary needs and flavor preferences.
  • Quick and easy: No baking required; just mix, roll, and enjoy.
  • Nutritious: Filled with wholesome ingredients that provide lasting energy.

Do you remember when you first started liking coffee or tea? I remember my freshman year of college is when I started really getting into the routine of having some type of coffee or tea with my breakfast. Some of my favorite morning pick me ups are cold brew, warm golden milk, or matcha lattes.

Close up of matcha balls
Coconut Matcha Energy Bites

Ingredients you'll need

  • Rolled oats: Provide a hearty base and are a good source of fiber.
  • Shredded coconut: Adds natural sweetness and healthy fats.
  • Chia seeds: Offer omega-3 fatty acids and help bind the mixture.
  • Matcha powder: Gives a gentle caffeine boost and vibrant color.
  • Nut or seed butter: Acts as a binder and adds creaminess; options include peanut, almond, or sunflower seed butter.
  • Maple syrup: Naturally sweetens the bites without refined sugar.
  • Almond milk or water: Moistens the mixture to achieve the right consistency.
Ingredients for matcha balls

What are the health benefits of matcha?

Matcha is a fine green powder made from green tea leaves. It's the only tea where the leaves are consumed as part of the drink rather than being infused, and therefore has an even higher antioxidant content than most teas. Antioxidants are important for our health as they counteract free radicals in our bodies, protecting cells and tissues from damage. Other antioxidant rich food sources include:

How do you make these Coconut Matcha Energy Bites?

First, mix everything together

Start with a base of rolled oats. Then, add in all other ingredients and mix until everything is coated.

Step-by-step mixing process
Screenshot
Step-by-step mixing process
Screenshot

Then, stick the mixture in the freezer

Chilling the energy bites mixture for 20-30 minutes makes it much easier to roll. If you're short on time you can skip this step and go right into rolling the bites-but expect sticky hands!

Finally, roll the mixture into bites

Use your hands to roll into balls. This recipe will make about 10 large bites or 20 smaller bites. I love to enjoy these no bake Coconut Matcha Energy Bites alongside a matcha latte to energize my day. Each bite packs in 3 grams of fiber and 5 grams of protein to help you feel fuller longer throughout the day too. They are perfect to grab and go!

Picking up coconut matcha ball

Recipe tips and tricks

  • Serving tips: Enjoy these energy bites as a quick breakfast, pre- or post-workout snack, or a healthy dessert alternative. Also delish when paired with an iced matcha latte!
  • Troubleshooting: If the mixture is too dry and crumbly, add more nut butter or a splash of almond milk. If it's too wet, incorporate additional oats or coconut.
  • Scaling: This recipe can easily be doubled or tripled. Ensure you have a large enough mixing bowl and adjust chilling time as needed.
Close-up of energy bite texture and bite taken
Coconut Matcha Energy Bites

Customize it your way

Like all of my recipes, these energy bites are completely customizable. You get to choose what nut or seed butter you want to use.

  • Nut butter of your choice: Feel free to use peanut butter, almond butter, or cashew butter. If you have a nut allergy, you can use a seed butter like sunflower seed butter or pumpkin seed butter.
Overhead shot of coconut matcha energy bites

Can I make these matcha bites ahead of time?

Absolutely! These energy bites are perfect for meal prepping. Make a batch (or two) and store them in the refrigerator or freezer for a convenient grab-and-go snack anytime.

How do you store these bites?

Store any leftover matcha bites in the fridge in an airtight container for up to 1 week or in the freezer for up to 1 month. I like to make a double batch of them, store them in the freezer, and then pop a few out for a quick, grab-and go breakfast or snack! 

Want more healthy energy bites?

Check out my energy bites recipe template. This recipe template allows you to completely customize these bites with any ingredients you have in your pantry.

Energy Bites Recipe Square

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

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4.50 from 18 votes

Coconut Matcha Energy Bites

These protein and fiber packed energy bites are filled with nut butter, seeds, coconut, and matcha. Naturally dairy-free, vegan, and gluten-free!
Prep Time10 minutes
Inactive Time30 minutes
Total Time40 minutes
Course: Snack Choices
Keyword: dairy free, dessert, energy bites, gluten free, snack, vegan, whole grain
Servings: 10 large bites or 20 small bites
Calories: 150kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

Instructions

  • Combine oats, coconut, chia seeds, and matcha in a large bowl.
  • Add in nut or seed butter and almond milk. Stir to combine. Mixture should be slightly sticky but still crumbly.
  • Add in maple syrup and stir until mixture starts to come together in a sticky ball. If mixture is still too dry, add in a small amount of almond milk.
  • Place bowl in refrigerate or freezer for at least 30 minutes, then roll mixture into balls using hands. Roll in more matcha to coat the outside, if desired.*
  • Store in the fridge until ready to eat. Store any leftovers in fridge for up to 1 week or the freezer for up to 3 months.

Video

Notes

Coating Note: If you want to achieve a lighter green color for the outside coating, mix together matcha with almond flour or coconut flour before coating.

Nutrition

Serving: 1energy bite | Calories: 150kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Fiber: 3g | Sugar: 5g

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Coconut matcha balls for energy

Wild Rice Stuffed Peppers

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This stuffed peppers recipe is perfect for a cozy weeknight dinner or can be made for a holiday gathering with the red and green peppers. Packed with protein, hearty wild rice, and peppers of your choice, it's easy to customize to fit any taste. Whether you're meal prepping or planning a holiday feast, this vibrant dish is a must-try. 

Wild rice stuffed peppers in white baking pan

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

Stuffed peppers are a classic comfort food with a fresh twist. Here's why this recipe stands out:

  • Festive and versatile: Use red and green bell peppers for a holiday-themed dish or mix up the colors for year-round fun.
  • Packed with nutrients: Every bite brings lean protein, whole grains, and veggies together.
  • Easy to customize: Toss in mushrooms, zucchini, or swap in vegan cheese, the options are endless!
Spatula scooping out wild rice stuffed red pepper from baking pan

Why is this recipe healthy?

Stuffed peppers are not just delicious-they're also a nutritional powerhouse. Here's why:

  • Nutrient dense: Bell peppers are high in vitamin C and antioxidants, supporting immune health-perfect for staying well during the winter season.
  • Protein-packed: Lean protein like ground chicken or turkey make it heart-healthy and satisfying.
  • Whole grains: Wild rice adds fiber and keeps you fuller longer. Research shows whole grains may help lower the risk of chronic diseases like heart disease and type 2 diabetes.
Cooked wild rice in white bowl next to uncooked wild rice in white bowl

Ingredients you'll need

Here's what makes these stuffed peppers so delicious:

  • Bell peppers: Opt for firm, vibrant-colored peppers. Red and green add a perfect festive flair!
  • Wild rice: This nutty grain provides a satisfying texture and a boost of fiber. 
  • Ground protein: Lean options like turkey, chicken, or plant-based ground protein work perfectly.
  • Vegetables: Mushrooms add a hearty touch, but feel free to experiment with broccoli, zucchini, or carrots.
  • Cheese: Mozzarella melts beautifully, but cheddar, gouda, or vegan alternatives are excellent options for a unique flavor.

How to make wild rice stuffed peppers

Create the perfect stuffed peppers in just a few steps:

  1. Cook the rice: Simmer wild rice with water for 45 minutes, then let it steam for 10 minutes. Fluff and measure out 1 cup.
  2. Prep the peppers: Preheat your oven to 375°F. Slice peppers lengthwise and remove seeds.
  3. Sauté the filling: Heat oil in a skillet, sauté onion and garlic until fragrant, and cook the ground protein until browned. Add your diced veggies and cook until tender.
  4. Combine flavors: Stir in cooked rice, smoked paprika, thyme, salt, and pepper.
  5. Assemble: Place pepper halves in a baking dish and fill with the rice mixture. Top with shredded cheese.
  6. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for 10-15 more minutes until the cheese is bubbly.
Ground protein in skillet with wild rice in bowl next to skillet
Wild rice and ground protein mixed together in skillet

Recipe tips and tricks

  • Serving suggestions: Pair with a fresh green salad or roasted potatoes for a well-rounded balanced meal.
  • Troubleshooting: If your peppers don't easily stand upright, you can trim the bottoms slightly for balance.
  • Scaling tips: Easily double or triple the recipe by preparing extra filling. Just ensure your baking dish is large enough!

Customize it your way

Like my other recipes, these stuffed peppers are completely customizable. You get to choose what ingredients to use:

  • Peppers of your choice: Go for a mix of colors like red, green, yellow, or orange. Each color offers a unique flavor-red is sweet and mild, green has a slight bitterness, while yellow and orange are sweet with fruity notes.
  • Ground protein of choice: Choose lean ground beef, turkey, chicken, or plant-based crumbles. Beef adds a rich flavor, turkey and chicken are lighter alternatives, and plant-based options keep it vegan-friendly and protein-packed.
  • Vegetables of your choice: Try mushrooms, zucchini, broccoli, or even a mix of corn and carrots are great options. These vegetables add texture, flavor, and a boost of nutrients to your dish.
  • Shredded cheese of your choice: Mozzarella is a classic, but cheddar, gouda, or vegan cheese alternatives work just as well.
Red and green wild rice stuffed peppers in white baking pan

Can I make it ahead of time?

Absolutely! Prepare the filling and peppers up to a day in advance. Store them separately in the fridge and assemble just before baking. This makes it a stress-free option for busy weeknights or holiday entertaining.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap each stuffed pepper individually in plastic wrap and place them in a freezer-safe bag. They'll keep for up to 2 months. Reheat in the oven at 350°F until warmed through.

Whether you're serving this for a weeknight dinner or a festive holiday meal, these stuffed peppers are a colorful, nutrient-packed dish that everyone will enjoy. Try it out and let us know how you customized yours!

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Wild Rice Stuffed Peppers 3
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Wild Rice Stuffed Peppers

This stuffed peppers recipe is perfect for a cozy weeknight dinner or can be made for a holiday gathering with the red and green peppers. Packed with protein, hearty wild rice, and peppers of your choice, they're easy to customize to fit any taste.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings: 4 servings
Calories: 464kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 1 cup wild rice (We like to use California-grown wild rice)
  • 3 cups water
  • 4 large bell peppers or 5 small bell peppers of your choice (To be festive for the holidays, use 2 red bell peppers and 2 green bell peppers)
  • 1 tablespoon oil of your choice (olive oil, avocado oil, etc.)
  • 1 small onion, finely diced (about ¾ cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 pound ground protein of your choice (lean beef, chicken, or turkey)
  • 1 ½ cup diced vegetables of your choice (We used mushrooms, but you could also use broccoli, carrots, zucchini, yellow squash, corn, or a mixture)
  • 2 teaspoons smoked paprika
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • Salt and pepper to taste
  • 1 cup shredded cheese of your choice (We often use mozzarella cheese, but you could also use cheddar, parmesan, pepper jack, monterey jack, gouda, italian five cheese blend, mexican blend, vegan cheese, etc.)

Instructions

  • Combine 1 cup dry wild rice with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.
  • Turn off heat and let steam for 10 more minutes. Fluff with a fork and measure 1 cup cooked rice for the recipe. (Save any extra rice for other meals or to have on the side!)
  • Preheat oven to 375°F. Slice peppers in half lengthwise and remove seeds and membranes.
  • Heat oil in a skillet over medium heat. Sauté onion and garlic for 2-3 minutes. Add ground protein and cook until browned, about 5 minutes.
  • Move protein to one side of the pan, then add diced vegetables and cook for 5 minutes.
  • Add 1 cup cooked wild rice, smoked paprika, thyme, salt, and pepper and stir to combine everything.
  • Place pepper halves in a baking dish. Fill each half with ~½ cup of the rice mixture and top evenly with cheese.
  • Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is bubbly and golden brown on top.
  • Sprinkle fresh thyme on top and serve warm.

Notes

You will end up with extra wild rice. This is delicious to have for meal prep throughout the week!
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for olive oil, red and green bell peppers, ground turkey, mushrooms, and mozzarella cheese. For more nutrition information, seek a professional registered dietitian's advice.
 

Nutrition

Serving: 2peppers | Calories: 464kcal | Carbohydrates: 45g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 265mg | Potassium: 936mg | Fiber: 5g | Sugar: 8g | Calcium: 213mg | Iron: 3mg

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Pinterest image with red text saying wild rice stuffed peppers over image of peppers in baking pan

try these other stuffed pepper recipes too:

Customizable Protein Muffins with Fruit

by Leave a Comment

These customizable protein muffins are perfect for busy mornings, post-workout fuel, or a satisfying sweet treat. Packed with protein and naturally sweetened with fruit of your choice, they're  a nutritious and convenient option. Plus, you can customize it with any protein shake, fruit, or mix-ins to suit your taste and dietary needs.

Blueberry protein muffins stacked on white plate with fresh strawberries, blueberries around.

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

  • Meal prep friendly: This recipe makes 18 muffins, perfect for prepping ahead for the week. Just grab and go when you need a quick bite.
  • Totally customizable: Use your favorite protein shake, fruit, and mix-ins to make each batch uniquely yours.
  • Quick and easy: Just one bowl, minimal prep, and 22 minutes in the oven make these muffins a breeze to whip up.
  • Great for sharing: Whether for breakfast, brunch, or a snack, these muffins are a crowd-pleaser.
Close up of cooked blueberry protein muffin in pan.

Are these protein muffins healthy?

Absolutely! These protein muffins offer a balanced mix of protein, carbohydrates, and fiber to keep you feeling full and energized. 

Research highlights the importance of adequate protein intake for muscle maintenance, especially as we age. A 2023 narrative review suggests that consuming higher amounts of high-quality protein-like the combination of Greek yogurt and a protein shake in this recipe-can help support muscle mass and counteract age-related muscle loss.  

Using a zero-sugar cake mix helps reduce added sugars, while fresh or frozen fruit provides natural sweetness, fiber, and essential vitamins to round out these better-for-you muffins.

If using the Pillsbury zero cake mix and a Fairlife 42g strawberry protein shake, each muffin only has 100 calories, 2 grams of sugar, and 4 grams of protein!

Blueberry protein muffins stacked on on white plate with fresh strawberries and blueberries around.

Ingredients you'll need

Here's what makes these muffins so special:

  • Yellow or white cake mix: The foundation of the muffins. If you can find a zero-sugar version, it's a great way to keep sugar in check.
  • Greek yogurt: Adds creaminess and boosts protein while keeping the muffins moist.
  • Fairlife shake or vanilla protein shake of your choice: Enhances the protein content and provides the liquid component of the recipe.
  • Eggs: Essential for structure and binding the ingredients together.
  • Fresh or frozen fruit of choice: Blueberries, raspberries, diced apples, peaches, or cherries all work well. If using frozen fruit, fold it in straight from the freezer-no need to thaw.
  • Vanilla extract: Adds depth of flavor and enhances the natural sweetness of the fruit.
Blueberry protein muffin with bite taken out

How to make these customizable protein muffins

Follow these simple steps for a foolproof, protein-packed treat:

  1. Preheat your oven: Set it to 350°F and line a 12-cup muffin tin with silicone liners or grease it well.
  2. Mix the ingredients: In a large bowl, whisk together all ingredients until fully combined. Fold in any frozen fruit last to prevent excess moisture.
  3. Portion the batter: Divide evenly into muffin cups, filling each about ¾ full.
  4. Bake: Place in the oven for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool and enjoy: Let muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Protein muffins before baking in pan.
Golden protein muffins after baking in pan

Should I serve them warm or cold?

This is really a personal preference! They're delicious microwaved for 10-15 seconds with a bit of butter or peanut butter on top. However, you can also enjoy them cold or even break them apart over a bowl of yogurt!

3 blueberry protein muffins stacked on top of each other with fresh blueberries around.

Recipe tips and tricks

  • Serving suggestions: Enjoy these muffins with a smear of nut butter, alongside a protein-packed smoothie, or with a cup of coffee for a balanced breakfast.
  • Troubleshooting: If muffins turn out dense, avoid over-mixing the batter and ensure you're measuring ingredients correctly.
  • Scaling tips: Need more? Simply double the recipe and bake in multiple muffin tins for a larger batch.
Blueberry protein muffins stacked on top of each other on white plate and fresh blueberries

Customize it your way

Like all of my other recipes, this one is completely customizable. You get to choose the ingredients that best suit your taste and dietary needs:

  • Fruit of your choice: Feel free to use any fruit you like best such as blueberries, strawberries, raspberries, peaches, or apples. Just make sure any fruit you use is about the size of a dime. So for larger fruits, you'll want to dice them into smaller pieces.
  • Protein shake of your choice: There's tons of protein shakes out there! We often love using a vanilla or strawberry Fairlife shake for this recipe, but feel free to use your favorite kind. As a dietitian, I generally recommend choosing a protein shake that's low in added sugars.
Fruit of your choice cut up in bowls: strawberries, nectarines, blueberries, raspberries, and apples

Can I make these protein muffins ahead of time?

Yes! These muffins are perfect for meal prep. Make a batch over the weekend, and you'll have an easy grab-and-go breakfast or snack all week. 

How do I store leftovers?

Store muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each muffin individually and freeze for up to three months. 

3 blueberry protein muffins stacked on top of each other with fresh blueberries and milk in background.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Golden protein muffins in 2x3 muffin pan

These customizable protein muffins with fruit are the ultimate easy + higher-protein snack. Whether you're prepping snacks for the week or need a quick and healthy breakfast, this recipe has you covered. Give these protein muffins a try and let me know what fruit you choose to use for them!

Customizable Protein Muffins with Fruit 16
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Customizable Protein Muffins with Fruit

These customizable protein muffins are perfect for busy mornings, post-workout fuel, or a satisfying sweet treat. Packed with protein and naturally sweetened with fruit of your choice, they're  a nutritious and convenient option. Plus, you can customize it with any protein shake, fruit, or mix-ins to suit your taste and dietary needs.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast Choices, Snack Choices
Cuisine: American
Servings: 18 muffins
Calories: 100kcal
Author: Mackenzie Burgess, RDN

Ingredients

Ingredients:

  • 1 - 16 ounce box or bag of yellow or white cake mix (see notes for brand recommendation)
  • 1 - 5 ounce container plain Greek yogurt (about ~¾ cup)
  • 8 ounces vanilla or strawberry protein shake of your choice (see notes for brand recommendation)
  • 2 large eggs
  • 2 cups fresh or frozen fruit of your choice (blueberries, raspberries, diced strawberries, chopped apples, diced peaches, cherries, etc.)
  • ½ teaspoon vanilla extract

Instructions

Instructions:

  • Preheat oven to 350 degrees. Line a 12-cup nonstick muffin tin with silicone liners or generously grease the tin.
  • In a large bowl, whisk together all ingredients. If using frozen fruit, don't thaw - fold right into batter.
  • Scoop batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  • Bake for 22-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (When we were testing this recipe, 22 minutes is typically perfect!)
  • Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before enjoying. Store leftovers in the fridge for up to 4 days.

Notes

White Cake Mix Note: We love to use the zero sugar cake mix from Pillsbury for less sugar.
Protein Shake Note: We love to use the vanilla or strawberry protein shakes from Fairlife.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for blueberries and Fairlife Core Power 42g Complete. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1muffin | Calories: 100kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Cholesterol: 22mg | Sodium: 200mg | Potassium: 48mg | Fiber: 1g | Calcium: 76mg | Iron: 1mg

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Customizable protein muffins with fruit of your choice like blueberries or peaches

Want more? Try these other healthy baked goods:

Bulgogi-Inspired Bowls with Gochujang Peanut Sauce

by 2 Comments

This Bulgogi-Inspired Bowl is the perfect way to add bold, savory flavors to your meal prep. This recipe calls for any protein of your choice-customize it with beef, chicken, pork, or tofu. A drizzle of the spicy-sweet Gochujang Peanut Sauce ties this bowl together, adding the perfect balance of heat and flavor. 

Bulgogi bowls with flank steak and peanut sauce on top

Disclosure: This post has been sponsored by The Peanut Institute. All opinions are my own; I never feature a brand that I don't love! See my disclosure policy for more details.

Why you'll love it

  • Quick and easy: Ready in just 30 minutes-this bowl is perfect for a busy weeknight dinner when you want something satisfying without the wait.
  • Flavor-packed: The bulgogi marinade brings savory + sweet notes, while the gochujang peanut sauce adds a creamy, spicy kick that takes it to the next level.
  • Highly customizable: Swap in your favorite proteins and leafy greens to make it work for your tastes and dietary needs. It's your bowl, your way!
Two Bulgogi-Inspired Bowl with Gochujang Peanut Sauce and peanuts in background

What is bulgogi?

Bulgogi is a flavorful Korean dish made from thinly sliced beef in a savory marinate. It's thought to have originated in the Goguryeo era (37 BC-668 AD) and has since evolved into one of the most beloved dishes.

Bulgogi is known for its sweet and savory flavor profile and is typically grilled to tender perfection. While beef is the traditional choice, you can also make bulgogi with chicken, pork, or tofu for a delicious twist.

For this recipe, we're using a mix of soy sauce (or sub tamari or coconut aminos), sesame oil, garlic, sugar, and other seasonings. 

I remember always making these style bowls during my dietetic internship to power me through! They're the perfect mix of nutritious and delicious to keep you energized and satisfied.

Close up of Bulgogi-Inspired Bowl with Gochujang Peanut Sauce
Steak Bulgogi-Inspired Bowl with Gochujang Peanut Sauce

Is this bowl authentic?

While this bowl is definitely not claiming to be a traditional bulgogi bowl, it's inspired by the bold flavors of the classic dish. Think of it as a fusion between Korean BBQ and a customizable grain bowl-bringing all the rich, savory flavors but made to fit your personal preferences! 

Is this bulgogi bowl healthy?

As a dietitian, I always recommend getting a balanced mix of carbs, protein, and healthy fats in your meals. This bowl delivers just that with a perfect combo of nutrient-packed ingredients:

  • Lean proteins like flank steak, chicken, tofu, or pork provide essential amino acids to support muscle growth and repair. Peanuts are also a great lean protein source, offering 7 grams of protein per 1-ounce (about ¼ cup) serving.
  • Colorful veggies add fiber, vitamins, and antioxidants to support overall health and boost your immune system.
  • Peanuts and peanut butter provide healthy fats and high-quality plant-based protein, supporting heart health and helping you feel fuller longer. 
Close up of Bulgogi-Inspired Bowl with Gochujang Peanut Sauce with Fresh Peanuts

Are peanuts healthy?

Yes! Peanuts are packed with healthy fats, protein, and compounds like phytosterols and antioxidants, which support heart health and may help reduce the risk of chronic diseases like type 2 diabetes and cancer. For added benefits, it's best to eat peanuts with their skin. Including peanuts 4-5 times a week, as recommended by the DASH diet, can help boost overall health. 

Here's a closer look at some of the key health benefits of peanuts. For more information, feel free to visit the Peanut Institute's library of research.

Peanuts are the highest protein nut

Peanuts and peanut butter are high-quality and affordable plant-based protein sources. In fact, peanuts have more protein than any other commonly consumed nut! Every 1-ounce (about ¼ cup) serving of peanuts and 2 tablespoon serving of peanut butter provides an impressive 7 grams of protein.

Peanuts may support longevity

Regular peanut consumption has been linked to a longer life expectancy. The Nurses' Health Study found that higher protein intake, like the 7 grams of protein per serving in peanuts, is associated with higher odds of healthy aging. 

Additionally, eating just 10 grams of peanuts per day has been associated with a 20% reduced risk in overall cancer mortality.

Peanuts may support heart health

Peanuts are rich in monounsaturated and polyunsaturated fats, which help lower LDL ("bad") cholesterol and increase HDL ("good") cholesterol-similar to the heart-healthy fats in olive oil and avocados. Plus, peanuts contain arginine, an amino acid that supports better blood flow and circulation. With 19 essential vitamins and minerals, including magnesium, potassium, and vitamin E-peanuts provide powerful heart-protective benefits.

Peanuts may support disease prevention

Research shows that peanuts may help reduce the risk of type 2 diabetes and several types of cancer. A Harvard University study found that swapping animal protein for plant protein like peanuts significantly lowered type 2 diabetes risk. Additionally, peanut consumption has been associated with an 84% lower risk of breast cancer, as well as reduced risks of esophageal and lung cancer.

Peanuts may support brain function

Peanuts are packed with nutrients like healthy fats and antioxidants that help protect the brain by reducing oxidative stress and inflammation, which may lower the risk of memory loss and cognitive decline. 

Bulgogi-Inspired Bowl with Gochujang Peanut Sauce Pouring On To Steak

Is Gochujang healthy?

Gochujang, made from fermented chili peppers, provides some probiotics that may support gut health by promoting a balanced gut microbiome. While it's not as rich in probiotics as some other fermented foods, it still offers a gut-friendly boost to your meal! 

Gochjang may also support heart health, weight management, and blood sugar control thanks to its unique blend of fermented ingredients and capsaicin. Research suggests it can help lower cholesterol, reduce body fat, and improve insulin sensitivity, making it a flavorful addition with potential health benefits. 

Ingredients you'll need

  • Protein of your choice - Whether you use beef, chicken, pork, or tofu, each option soaks up the flavorful marinade beautifully.
  • Gochujang - A spicy, fermented Korean chili paste that adds heat and umami-find it in the international aisle of your store.
  • Peanut butter - I recommend choosing one with no added sugar-flip to the nutrition label to check. The ingredients should be just peanuts, with maybe a pinch of salt.
  • Fresh veggies - Carrots, cucumbers, and leafy greens add fresh crunch and color.
  • Cooked white rice - The perfect fluffy base, but feel free to swap for brown rice, quinoa, or cauliflower rice if you'd like.
Ingredients in separate white bowls to make bulgogi-inspired bowl with gochujang peanut sauce

How to make these bulgogi bowls

Marinate the protein 

Whisk together the bulgogi marinade ingredients. Add your protein and marinate for at least 15 minutes or ideally up to 24 hours.

Steak marinating in white bowl

Make the peanut sauce

Mix the gochujang peanut sauce ingredients until smooth, adding water to achieve your desired consistency.

Peanut sauce in black bowl and with a whisk and whole peanuts in background

Cook the protein 

Sauté your chosen protein until fully cooked, following the specific instructions for beef, chicken, pork, or tofu.

  • Steak: Sear for 2-3 minutes per side until browned and desired doneness.
  • Chicken: Cook until internal temperature reaches 165°F (75°C).
  • Pork: Sauté for 3-4 minutes per side, ensuring it reaches 145°F (63°C)
  • Tofu: Pan-fry for 3-5 minutes per side until crispy.
Steak cooking in saute pan

Assemble the bowls

Layer cooked rice, protein, carrots, cucumbers, and greens. Drizzle with peanut sauce and top with chopped peanuts and green onions.

White rice portioned in white bowl
White rice and steak in white bowl
White rice, steak, and lettuce in white bowl
White rice, steak, lettuce, and slivered carrots in white bowl
White rice, steak, broccoli, lettuce, carrots, sliced cucumbers in white bowl topped with peanuts and green onion.

Recipe tips and tricks

  • Serving: These bowls are delicious on their own, but you can also pair them with a light miso soup or kimchi for some bonus probiotics. When it comes to drinks, try a refreshing green tea or chilled kombucha with it.
  • Troubleshooting: If the peanut sauce thickens too much in the fridge overnight, just whisk in a little water to loosen it up.
  • Scaling: Feeding a crowd? Simply double the recipe-no special adjustments needed.

Customize it your way

Like all of my recipes, this Bulgogi-Inspired Bowl is completely customizable. Choose what sauce, protein and veggies you want to use.

  • Protein of your choice: Use beef, chicken, pork, or tofu to fit your dietary needs and taste preferences.
  • Sauce of your choice: Use soy sauce, tamari, or coconut aminos depending on what you already enjoy or your dietary preferences. Tamari and coconut aminos are both gluten-free. 
  • Feel free to mix up the grains: This recipe calls for white rice, but feel free to swap for quinoa, brown rice, or cauliflower rice as a low-carb option. 
  • Feel free to mix up the veggies: If you want to add extra veggies or mix them up, you totally can! Some ideas would be bell peppers, radishes, or snap peas for extra crunch.
Protein sources in white bowls: raw steak, raw chicken, and tofu.

Can I make bulgogi bowls ahead of time?

Absolutely! You can marinate the protein up to 24 hours in advance. You can also prep the veggies and cook the rice ahead of time for quick and easy assembly during the week.

If you'd like, you can assemble the entire bowl ahead of time-just drizzle the peanut sauce on top when you're ready to serve.

How do I store leftovers?

Store leftovers or meal prep in an airtight container in the fridge for up to 4 days. If you end up with extra after this time frame, you could freeze the protein and peanut sauce separately for future use. When ready to eat, simply reheat and assemble!

Bulgogi-Inspired Bowl with Gochujang Peanut Sauce in storage container

Freezing peanut sauce

To freeze extra peanut sauce, portion it into individual containers or a mason jar, leaving a little space at the top for expansion. Once frozen, it can be stored for up to 3 months. When ready to use, simply thaw in the fridge overnight. You may need to add a splash of water to it to reach your desired consistency. 

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Bulgogi Bowls 14
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5 from 1 vote

Bulgogi-Inspired Bowls with Gochujang Peanut Sauce

This Bulgogi-Inspired Bowl is the perfect way to add bold, savory flavors to your meal prep. This recipe calls for any protein of your choice-customize it with beef, chicken, pork, or tofu. A drizzle of the spicy-sweet Gochujang Peanut Sauce ties this bowl together, adding the perfect balance of heat and flavor.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish Choices
Cuisine: Chinese
Servings: 4 servings
Calories: 520kcal
Author: Mackenzie Burgess, RDN

Ingredients

Bulgogi Marinade Ingredients:

  • ¼ cup sauce of your choice (low sodium soy sauce, tamari, or coconut aminos)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon rice vinegar
  • 1 teaspoon gochujang

Protein Ingredients:

  • 1 tablespoon oil of your choice (avocado oil, olive oil, peanut oil, etc.)
  • 1 pound protein of your choice, cut into thin slices or cubes (sliced flank steak, sliced or cubed skinless chicken, sliced or cubed pork tenderloin, cubed extra firm tofu)

Gochujang Peanut Sauce Ingredients:

  • ¼ cup creamy peanut butter
  • 1 tablespoon gochujang or Sunchang Korean red pepper paste
  • 1 tablespoon sauce of your choice (low sodium soy sauce, tamari, or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 4-6 tablespoons water

Bowl Ingredients:

  • 2 cups cooked white rice
  • 1 heaping cup thinly shaved or shredded carrots
  • 1 heaping cup thinly shaved or sliced cucumbers (about ¼ English cucumber)
  • 1 heaping cup leafy greens of your choice (mixed greens, romaine, baby kale, etc.)
  • ½ cup finely chopped peanuts
  • ¼ cup sliced green onions, for garnish (about 3 green onions)

Instructions

  • Whisk together the marinade ingredients in a bowl. In the same bowl of zip loc bag, add your choice of protein and let it marinate for at least 15 minutes or up to 24 hours for deeper flavor.
  • Whisk together all the peanut sauce ingredients in a bowl, adding water as needed to reach a smooth, pourable consistency.
  • Cook the protein based on whichever one you choose.
  • For Steak: Heat a skillet over medium-high heat and add oil. Using tongs, remove steak from the marinate, letting the excess drip off. Cook the steak for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let them rest before serving.
  • For Chicken: Warm a pan over medium heat and add oil. Using tongs, remove chicken from the marinate, letting the excess drip off. Cook the chicken, flipping occasionally, until fully cooked and the internal temperature reaches 165°F (75°C).
  • For Pork: Heat a pan over medium-high heat and add oil. Using tongs, remove pork from the marinate, letting the excess drip off. Sauté the pork slices for 3-4 minutes per side until golden brown and cooked through, ensuring they reach an internal temperature of 145°F (63°C).
  • For Tofu: Press excess moisture from the tofu and cut it into cubes. Heat a pan over medium heat and add oil. Using tongs, remove tofu from the marinate, letting the excess drip off. Pan-fry the cubes for 3-5 minutes on each side until crispy and golden brown.
  • Divide the cooked rice among 4 bowls. Then, evenly divide the cooked protein, carrots, cucumbers, and greens. Drizzle each bowl with desired amount of peanut sauce and sprinkle with chopped peanuts and green onions.

Notes

Distribution Note: You can just eyeball distributing out all the ingredients but if you want to be more exact about it, here's the general breakdown per bowl:
  • ½ cup cooked white rice
  • ½ cup cooked protein
  • ¼ cup carrots
  • ¼ cup cucumber
  • ¼ cup leafy greens
  • 2 tablespoons Gochujang Peanut Sauce
  • 2 tablespoons chopped peanuts
  • 1 tablespoon green onions
Peanut Sauce Note: It will likely thicken overnight. Add a couple tablespoons of water to thin.
Steak Note: For this recipe we recommend flank steak as it’s a leaner cut of steak with less fat. However, ribeye or sirloin are more traditional to bulgogi. If you want to use one of these, we’d recommend using sirloin as a leaner choice.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for chicken. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1bowl | Calories: 520kcal | Carbohydrates: 43g | Protein: 36g | Fat: 23g | Saturated Fat: 4g | Sodium: 860mg | Potassium: 700mg | Fiber: 3.5g | Sugar: 14g | Calcium: 50mg | Iron: 2.6mg

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Bulgogi bowls with customizable protein

Try these other meal prep bowls too:

Quinoa Taco Bowl

by 7 Comments

This healthy Quinoa Taco Bowl is perfect for anyone looking for a meal prep friendly recipe that makes 6 bowls at a time! It's filled with colorful veggies like garden-fresh bell peppers, tomatoes, and canned corn. Plus, you get to customize it with your choice of protein, allowing it to work for all different dietary preferences.

Healthy quinoa taco bowl

Disclosure: This post is sponsored by Libby's® Vegetables. All opinions are my own; I never feature a brand that I don't love!

Why you'll love it

Taco bowls are a nourishing way to fuel your body, especially when they're homemade with simple, whole food ingredients. Here's why you'll fall in love with this recipe:

  • Versatility: Whether you're a meat-lover or follow a plant-based diet, this bowl caters to all. Choose from beef, chicken, or a plant-based alternative.
  • Nutrient-rich: Loaded with protein, fiber, and essential vitamins and minerals-this bowl truly has a balance of it all.
  • Meal prep friendly: This quinoa taco bowl recipe is one I often meal prep on a Sunday to have for a busy week ahead. Since it has so many flavors, it's seriously just as delicious on day one as it is on day four.
Easy quinoa taco bowl in meal prep container

Are taco bowls healthy?

Absolutely! This bowl highlights many nutrient-dense ingredients including quinoa, vegetables, and greek yogurt.

  • Quinoa is the base we are using. It's a naturally gluten-free grain rich in nutrients like protein, fiber, zinc, and magnesium. Research shows this plant based protein may even help promote muscle growth and healthy digestion.
  • Greek yogurt is something we often suggest using over sour cream. It adds extra protein and probiotics to support our gut and immune health.
  • Tomatoes and bell peppers add vibrant color to the bowl along with antioxidants to support our well-being.
  • Canned corn adds a delightful burst of sweetness and additional fiber.

Is canned corn healthy?

Totally - canned corn adds energizing carbohydrates, fiber, and B vitamins to our bowls. As a time saving tip, we always stock the pantry with Libby's Whole Kernel Sweet Corn. All you have to do is open, drain, and enjoy. Canned goods last for years at a time too!

Libby's is made with US-grown corn that is picked at the peak of ripeness and canned within hours, sealing in the nutrients and flavor. What's inside the can? Just corn, water, and sea salt! That's right-no preservatives or added sugars.

Canned corn is super versatile too. Serve as a standalone side dish or incorporate into delicious recipes that come together in no time like air fried corn fritters or customizable nachos.

canned corn

Ingredients you'll need

  • Quinoa: Rinse it well before cooking to remove any bitterness.
  • Ground protein: Choose from beef, chicken, or a plant-based alternative. Whether you're a meat eater or vegetarian-feel free to choose your preferred protein.
  • Black beans: Add fiber and protein, making the bowl more satisfying and nutritious.
  • Libby's Whole Kernel Sweet Corn: Brings a sweet and crunchy element to the bowl.
  • Fresh vegetables: Tomatoes and bell peppers compliment the corn. Try picking these up from a local farmers market or grow some in your own backyard garden!
All the best ingredients for quinoa taco bowl

How to make a quinoa taco bowl

Cook the quinoa

Combine quinoa with water or broth in a saucepan. Bring to a boil, then simmer for about 15-20 minutes until fluffy. Keep an eye on it towards the end to see when all the liquid has evaporated.

If you're using water, you may want to add some extra salt to the quinoa along with the taco seasoning.

Water and quinoa combined in pot
Quinoa combined with taco seasoning in pot
Fluffy cooked quinoa in pot

Cook the protein

Cook in a skillet with olive oil and taco seasoning until fully cooked. Make sure to break the meat apart for even cooking and to better incorporate it with the taco seasoning.

Ground beef in pot

Assemble the bowls

Divide quinoa into bowls, top with protein, beans, corn, veggies, and a dollop of Greek yogurt and guac. Try arranging each topping in separate sections for an "Insta-worthy" appealing bowl.

Quinoa on white plate
Quinoa, ground beef, and corn on white plate
quinoa, ground beef, corn, tomatoes, and black beans on plate
quinoa, ground beef, corn, tomatoes, black beans, cheese, and greek yogurt on plate
quinoa, ground beef, corn, tomatoes, black beans, cheese, greek yogurt, and guacamole on plate

Garnish and serve

This last sprinkle of cilantro and squeeze of lime really kicks up the flavors, giving every bite a fresh and zesty boost.

If you want this recipe a bit spicier, try adding some fresh or pickled jalapenos for an extra kick.

Quinoa taco bowl topped with cilantro and lime

Recipe tips and tricks

  • Serving Tips: This meal is pretty filling on its own, but feel free to also pair with a side of crispy tortilla chips or a fresh green salad. We also love serving it with a refreshing drink such as a watermelon lime cooler or a pomegranate mocktail.
  • Troubleshooting Tips: If you find that the recommended serving feels like it's not enough, consider turning this into 4 larger bowls instead of the 6 smaller bowls.
  • Scaling Tips: Feel free to double this recipe if you're hoping to make multiple meal prep servings or are feeding a large family.

Customize it your way

Like all of my other recipes, this quinoa taco bowl is completely customizable. You get to choose which protein you want to use. Here are some ideas:

  • Protein of your choice: Try ground beef, chicken, or a plant-based ground. You could also consider other creative options like pulled pork, turkey, or even crumbled tofu.
Close up of healthy quinoa taco bowl

Is this recipe vegan?

Yes, this quinoa taco bowl can easily be made vegan. Pick your favorite plant-based protein, leave out the cheese, skip the yogurt-and you're good to go! The combination of quinoa, veggies, beans, and plant-based protein makes for a super nourishing and flavorful vegan meal. Try this vegan-friendly deconstructed stuffed pepper skillet too!

You could even take out the ground protein altogether and double to two  cans of black beans as your protein source.

Can I make it ahead of time?

Absolutely! This taco bowl shines when it comes to making it in advance. Grab a set of microwave-safe meal prep bowls to add everything into. Just add the Greek yogurt and guac into separate small condiment containers.

Then, heat up the bowl in the microwave for about 2 minutes before topping it with the Greek yogurt and guac.

Quinoa Taco Bowl 31

How do I store leftovers?

Store leftovers in an airtight container for up to 4 days in the fridge. If you'd like to freeze them, prepare the bowls without adding avocado, Greek yogurt, or cilantro. Then, you can freeze this quinoa, meat, and veggie base for up to 3 months.

Quinoa Taco Bowl 26
Print Recipe
5 from 4 votes

Quinoa Taco Bowl

This healthy Quinoa Taco Bowl is perfect for anyone looking for a meal prep friendly recipe that makes 6 bowls at a time! Customize it with your choice of protein, allowing it to work for all different dietary preferences.
Prep Time10 minutes
Cook Time35 minutes
Course: Main Dish Choices
Cuisine: Mexican
Servings: 6 servings
Calories: 400kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

  • 1 cup dry quinoa
  • 2 cups water or vegetable broth
  • 3 tablespoons taco seasoning, divided
  • 2 teaspoons olive oil
  • 1 15.25-oz. can of Libby's Whole Kernel Sweet Corn, drained
  • ½ bell pepper of your choice (green, red, orange, or yellow), diced into ¼ inch pieces
  • 1 pound ground protein of your choice (96% lean beef, chicken, turkey, or plant-based meat substitute)
  • 1 15-oz. can of black beans, drained and rinsed
  • 1 medium tomato, diced into ¼ inch pieces
  • ¾ cup shredded Mexican cheese
  • ⅓ cup plain Greek yogurt or sour cream
  • ⅓ cup guacamole
  • ¾ cup fresh cilantro, finely chopped
  • 1 large lime, cut into 6 wedges for squeezing

Instructions

  • In a medium saucepan, combine quinoa with water or broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy. Stir in 1 tablespoon of taco seasoning.
  • Heat a large skillet over medium high heat. Add 1 teaspoon oil, corn and bell pepper. Sauté for 5-6 minutes, until peppers are slightly charred and corn starts to pop. Transfer to a bowl.
  • Wipe out the pan. To the same pan, add the remaining 1 teaspoon of oil. Add the ground protein and use a spatula to break it apart. Cook until browned, about 6-7 minutes. Stir in the remaining 2 tablespoons of taco seasoning and cook for an additional 2 minutes.
  • Divide the cooked quinoa among 6 bowls or meal prep containers. Then, evenly distribute corn and pepper mixture, cooked taco protein, black beans, and tomatoes (*see note below for the breakdown of amounts per bowl).
  • Garnish with Mexican cheese, Greek yogurt or sour cream, guacamole, cilantro, and lime wedges.

Notes

Distribution Note: You can just eyeball distributing out all the ingredients, but if you want to be more exact about it, here's the general breakdown per bowl:
  • ½ cup cooked quinoa
  • ½ cup cooked protein
  • ¼ cup corn and pepper mixture
  • ¼ cup black beans
  • ¼ cup diced tomatoes
  • 2 tablespoons shredded Mexican cheese
  • 1 tablespoon plain Greek yogurt or sour cream
  • 1 tablespoon guacamole
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 lime wedge
 
Storage Note: If meal prepping these bowls, store bowls in airtight containers in the fridge for up to 4 days. If you'd like to freeze them, prepare the bowls without adding avocado, Greek yogurt, or cilantro. Then, you can freeze this quinoa, meat, and veggie base for up to 3 months.
 
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for 96% lean ground beef. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1bowl | Calories: 400kcal | Carbohydrates: 43g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Sodium: 630mg | Potassium: 580mg | Fiber: 9g | Sugar: 7g | Calcium: 180mg | Iron: 6mg

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Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Other canned vegetable recipes you'll love:

High Protein Cottage Cheese Queso Dip

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This High Protein Cottage Cheese Queso Dip is perfect for snack lovers, game day party-goers, or anyone looking for a healthier twist on traditional queso. Simply blend up 3 ingredients: cottage cheese, shredded cheese, and seasonings. For this recipe, you get to customize the shredded cheese and seasonings too!

High Protein Cottage Cheese Queso Dip topped with fresh veggies for garnish

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love this cottage cheese queso dip

  • High in Protein: Thanks to the base of cottage cheese, this dip is packed with protein, making it more filling than your average queso. Each serving of this dip has 10 grams of satisfying protein.
  • Super Quick: You can whip this dip up in under 5 minutes-perfect for last-minute gatherings or spontaneous cravings.
  • Customizable: Whether you love it spicy, mild, cheesy, or vegan, you can adjust the ingredients to fit your preferences.
Chip dipped in Cottage Cheese Queso Dip

Perfect for game day

Roll up to your next football or game day party with this better-for-you cottage cheese dip. If you really want to impress, pair this dip with a football veggie tray! It's sure to be a hit!

Is cottage cheese healthy?

Cottage cheese is a quick and budget-friendly snack that is high in protein, with 12 grams of protein per half cup serving. My favorite ways to enjoy this ingredient is in the trending cottage cheese scrambled eggs or in this 3 ingredient queso dip. 

As a dietitian, I'm all about the veggies. So to add an extra nutrition boost, we recommend serving this queso with crunchy veggies like carrots, broccoli, and snap peas for a nutrient-dense snack.

Ingredients you'll need

Nothing beats a high protein dip with only 3 ingredients! Here's what you'll need.

  • Cottage cheese: You can use either full-fat or opt for low-fat for a lighter version. Either way, it blends into a smooth base.
  • Shredded cheese: Go classic with cheddar, spicy with pepper jack, or use a blend like mexican blend cheese.
  • Seasoning: We love using a classic taco seasoning but you could also use fajita seasoning to bring a smoky twist.
Cottage cheese, shredded cheese, and taco seasoning in separate bowls

Swapping for nutritional yeast

If you're out of shredded cheese or just want to try something new, you can also substitute shredded cheese with nutritional yeast for a cheesy flavor-just add 2 tablespoons of water for smooth blending.

How to make it

Blend everything together 

Add all the ingredients to a food processor or blender. Blend until completely smooth.

Ingredients in blended
Ingredients fully blended in blender

Heat in the microwave

Transfer the dip to a microwave-safe bowl and heat for about 30 seconds to warm it up. If you don't have a microwave, you can heat in a small pot over medium-low heat for 3-5 minutes until warmed through. You can also enjoy the dip cold.

Serve with dippers

Enjoy this healthy cottage cheese queso dip with tortilla chips and fresh veggies like carrots, broccoli, snap peas, and celery.

Carrot stick dipped in cottage cheese queso dip
Chip dipped in cottage cheese queso dip

Recipe tips and tricks

  • Serving: This dip pairs perfectly with crunchy tortilla chips, veggie sticks, or even as a spread on sandwiches and wraps.
  • Troubleshooting: If the dip is too thick when blending, add a splash of water and try blending again.
  • Scaling: Hosting a party? Double or triple the recipe with ease-just make sure you have a large enough blender to handle the volume.

Customize it your way

Like all of my other recipes, this queso dip is completely customizable. You get to choose what cheese and seasonings you want to use.

  • Cheese of your choice: Feel free to use cheddar, pepper jack, monterey jack, italian five cheese blend, mexican blend, or a vegan cheese.
  • Seasoning of your choice: We mainly recommend something like taco seasoning or fajita seasoning. Feel free to use another seasoning too like an all-purpose seasoning. If you're watching your sodium, feel free to swap for a low sodium or no-salt version of this seasoning.

Can I add toppings to this cottage cheese queso dip?

If you want to make this dip more visually appealing, feel free to top it with ingredients like sliced jalapenos, shredded cheese, or diced tomatoes. It's also great with a sprinkle of fresh chopped herbs like cilantro.

Cottage cheese queso dip with garnish

Can I make this cottage cheese queso dip ahead of time?

Absolutely! You can prepare this in advance, then just store it in an airtight container in the fridge for up to 4 days. Give it a quick stir and reheat before serving. 

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. If it thickens in the fridge, simply stir in a little water or milk before reheating.

Close up of cottage cheese queso dip with garnish

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

High Protein Cottage Cheese Queso Dip 6
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High Protein Cottage Cheese Queso Dip

This High Protein Cottage Cheese Queso Dip is perfect for snack lovers, game day party-goers, or anyone looking for a healthier twist on traditional queso. Simply blend up 3 ingredients: cottage cheese, shredded cheese, and seasonings. Each serving has 10 grams of protein!
Prep Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 6 servings (~⅓ cup each)
Calories: 110kcal
Author: Mackenzie Burgess, RDN

Equipment

Ingredients

  • 1 -16 ounce container (2 cups low fat or full fat cottage cheese)
  • ⅔ cup shredded cheese of your choice (cheddar, pepper jack, monterey jack, italian five cheese blend, mexican blend, or vegan cheese)
  • 1 tablespoon seasoning of your choice (taco seasoning or fajita seasoning)

Instructions

  • In a food processor or blender, blend all ingredients until smooth.
  • Transfer to a bowl and microwave for ~30 seconds before enjoying.
  • Enjoy with tortilla chips or veggies like carrots, broccoli, snap peas, and celery.

Notes

Nutritional Yeast Option: You can also substitute shredded cheese for nutritional yeast. Just add about 2 tablespoons of water to make it easier to blend.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for taco seasoning. This calculation does not include dippers. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving (~⅓ cup) | Calories: 110kcal | Carbohydrates: 5g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Sodium: 400mg | Potassium: 120mg | Sugar: 3g

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3 ingredient cottage cheese queso dip from TikTok

try these healthy recipes too:

Baked Mac and Cheese Bites

by Leave a Comment

Say hello to dreamy baked mac and cheese bites! Made with muenster, asiago, and sharp cheddar for an indulgent, three cheese dish. Homemade breadcrumbs are sprinkled on top for extra crunch, too! This is the perfect recipe to serve at holiday gatherings or large parties.

American Beauty Mac and Cheese Bites 7

This post was first published on October 3, 2021. It was updated on November 14, 2023 to include new photos and helpful tips.

What type of pasta should you use?

When it comes to mac and cheese, you can get creative and use pretty much any shape of pasta, but I like to keep it classic with elbow macaroni. It's the perfect partner for mac and cheese! I often use American Beauty® which has been serving up delicious pasta made from high-quality wheat since 1916-over 100 years now! You can find this product at your local grocery store in the pasta section or online.

MAC AND CHEESE BITES INGREDIENTS

Is mac and cheese healthy?

Although mac and cheese is a dish that's typically higher in calories, saturated fat, and sodium, don't let that discourage you from enjoying this classic comfort food every so often. It's all about balance! My advice is to be mindful of the portions and pair your pasta with a veggie-filled side dish like a leafy green salad, roasted broccoli, or sauteed asparagus.

This dish keeps the portions in check by being baked into bite-sized form. Each bite contains just 150 calories while packing in 7 grams of protein.

When it comes to the mac and cheese, there are a few better-for-you swaps you can try too. You can use skim milk instead of whole milk to slash the saturated fat content. Finally, pump up the veggies by sneaking in some riced cauliflower. You'll seriously never know it's there!

Cauliflower Mac and Cheese Bites

Where do you find cauliflower rice?

You can buy cauliflower rice in the fresh or frozen section. You can also find shelf stable ones online. If you'd rather save money and buy a head of cauliflower, you can make your own and freeze any leftovers. I found that about a quarter of one large cauliflower head makes the 2 cups of cauliflower rice needed for this mac and cheese recipe.

Close up of cheesy bites

How do you make mac and cheese bites?

  1. Start by toasting your bread. This is an easy way to make your own breadcrumbs. Skip this step if you are using store-bought breadcrumbs.
  2. Then, make your cheese sauce. We are using three cheeses to create the creamiest, most delicious macaroni. We are using different ounces of cheeses, so be sure to ask your cheese counter to weigh it or weigh it yourself on a scale at home to be precise.
  3. Meanwhile, cook the elbow pasta. Boil it in salted water for 6-8 minutes until it reaches al dente. This creates simply perfect pasta which is ready to be combined with the sauce.
  4. Then, mix everything together. If your pot is large enough, add the pasta right over the cheese sauce and stir to combine. If not, use another dish to combine everything together.
  5. Finally, divide and bake. Add the cheesy pasta to muffin liners. Be sure to fill it just under full so it doesn't fall over the sides. Top with homemade breadcrumbs and bake to bubbly perfection!

What type of baking liners should I use?

I recommend using foil muffin liners because they are more sturdy and peel the easiest. I've also tried paper and they work fine too-just be sure to peel carefully so you don't end up with any leftover wrapper. 

I've made this recipe without liners and I find it turns out messy. If you're in a pinch without any liners, make sure to let the baked mac and cheese bites fully cool before attempting to remove from an unlined tin.

Holding pan of cooked pasta

What if I don't have a regular sized muffin tin?

If you don't have a regular muffin tin, you can use a mini muffin tin, too. It will just make a lot more bites.

If you don't have any muffin tins, you can use a 2-quart baking dish. This will result in a pan of mac and cheese rather than the bites. You can also create a combination by doing some bites and then spooning the rest into a baking pan.

Mac and Cheese Bites Horizontal Photo

How to make bread crumbs for mac and cheese

Skip the store bought stuff and make your own breadcrumbs. Simply rip up whole grain bread slices into pieces. Then, toast them for 10 minutes at 350 degrees until slightly golden. Finally, use your hands to crush them up into smaller pieces to sprinkle over the mac and cheese before baking.

Breadcrumbs 1
Breadcrumbs

Can you make this recipe ahead of time? 

Cooking a large dish on the day of a party is the last thing you want to do. You can make this recipe ahead of time by dividing the combined cheese sauce and pasta among the muffin tins and storing in the fridge. When you're ready to serve them, simply bake and they'll be ready to go!

How do you store these bites?

You can store cooked bites for up to 5 days in the fridge. This recipe makes a lot, so feel free to freeze them to enjoy at a later time. You can freeze bites for up to 6 months. Thaw in the fridge and microwave to reheat.

Close up of mac and cheese bites on blue backdrop
American Beauty Mac and Cheese Bites 3 scaled
Print Recipe
5 from 1 vote

Baked Mac and Cheese Bites

Say hello to dreamy baked mac and cheese bites! This is the perfect recipe to serve at holiday gatherings or large parties.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer & Side Dish Choices
Cuisine: American
Keyword: appetizer, breadcrumbs, cheese, holiday bites, mac and cheese bites, protein
Servings: 24 to 30 regular sized muffin cups
Calories: 150kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 3 cups uncooked elbows pasta, about 12 ounces
  • ½ cup (1 stick) unsalted butter
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all purpose flour
  • 3 cups dairy milk of your choice (skim milk, 1% milk, or 2% milk)
  • 2 cups cauliflower rice
  • 4 ounces muenster cheese, shredded
  • 4 ounces asiago cheese, shredded
  • 8 ounces sharp cheddar cheese, shredded
  • 3 slices 100% whole wheat bread (or can substitute 1 cup regular whole wheat breadcrumbs)

Instructions

  • Preheat oven to 350 degrees. Line regular-sized muffin tins with paper or foil liners and lightly grease liners. 
  • If making homemade bread crumbs, add bread slices to a sheet pan and bake for 10-12 minutes until golden brown. Let cool then break up into small pea-size pieces. 
  • In a large pot, bring water to a boil and cook macaroni to al dente according to package instructions, about 6-8 minutes. Drain and set aside.
  • Meanwhile, in another very large pot, melt butter on medium heat. Stir in salt, pepper, and flour until there's no clumps remaining.
  • Slowly pour in milk and bring to a boil. Let simmer for 2 minutes, stirring often, then reduce to low heat and stir in riced cauliflower. Add all the muenster, asiago, and sharp cheddar cheeses and stir until creamy. Sauce should be slightly thick. 
  • Pour drained pasta into cheese sauce and gently stir to combine.
  • Distribute macaroni among muffin cups, filling just below the top (about ~⅓ cup macaroni per muffin). If you have extras, pour into a regular glass baking pan and bake with the cups.
  • Top with bites with breadcrumbs and bake for 15-20 minutes, until cheese is bubbly.
  • Take out of the oven and let cups rest for 10 minutes before removing from the pan. 

Nutrition

Serving: 1bite | Calories: 150kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Sodium: 175mg | Fiber: 1g | Sugar: 2g

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Pinterest Mac and Cheese Bites

Bruschetta Trio

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Talk about the perfect party board! This bruschetta trio is so easy to make and has different flavor variations. Featuring three vegetarian options-a canned tomato bruschetta and two fruit bruschettas.

Bruschetta trio on a wooden board

Disclosure: This post has been sponsored by Pacific Coast Producers. All opinions are my own; I never feature a brand that I don't love! 

What is a bruschetta board?

A bruschetta board is a platter filled with toasted baguette slices topped with a variety of ingredients. You can serve the baguette and ingredients separately or have them ready to eat. For this bruschetta trio, I've created three different flavor variations.

Just like charcuterie boards, they are definitely a crowd pleaser and so easy to make. Serve at brunch, holiday parties, or have the kids help make them as a fun weekend activity.  

For this recipe, I'm showcasing bruschetta 3 ways-canned tomato bruschetta, canned pear bruschetta, and canned peach bruschetta. All options are vegetarian! 

Metal cans

Is bruschetta healthy?

Bruschetta is one of my all time favorite appetizers! It can definitely be a part of a healthy diet. These vegetarian bruschettas are especially good for you because they highlight canned fruits and vegetables as the star. 

Are canned fruits and vegetables healthy?

Absolutely! All forms of produce (fresh, frozen, and canned) are extremely beneficial for us.

In fact, studies have shown those who regularly eat canned foods have overall healthier eating habits. We also know eating more fruits and vegetables can help lower the risk for certain diseases like heart disease, high blood pressure, and cancer. 

Want to learn more about the benefits of canned fruits and vegetables? Check out this guide!

Canned tomato bruschetta

How do you make this bruschetta trio?

These assorted bruschettas are super easy to whip up before a party as a snack or appetizer. Plus, we're using canned foods as a budget friendly option.

  1. First, toast the baguette slices. While you could probably get away with skipping this step, I wouldn't recommend it. It helps create that desirable crunch. 
  2. Next, decide what flavor variation you want to make. You can make tomato, pear, peach, or all three. You'll put these ingredients over the baguette slices.
  3. Finally, plate and serve. Transfer your cute bruschettas to a wooden board or serving platter to enjoy. Easy and impressive!
Trio of bruschetta on a wooden board

Can you make this recipe ahead of time?

You can prep the toppings up to 2 days before making. You can also cut the baguette into slices ahead of time. Just make sure to wait until the day of to toast the baguettes and assemble them. This will help prevent overly stale or soft bruschetta. 

Pick your favorite flavors

Like I mentioned, you can make one flavor or all three. The cheerful choice is yours!

If you want to have the full bruschetta trio, I'd recommend making all of them and buying about 3 large baguettes. If you end up with extra ingredient toppings, you can always add them over toast, chips, or salad throughout the week.

Pear Bruschetta
Pear Bruschetta
Tomato Bruschetta made with canned tomatoes
Tomato Bruschetta
Peach Bruschetta
Peach Bruschetta

Feel free to customize the flavors your way too:

  • If you don't have fresh basil, you can swap ¼ cup fresh basil for 1 tablespoon dried basil. 
  • If you don't like chevre or goat cheese, switch it out for mozzarella or burrata cheese.
  • Follow a vegan diet? Substitute agave syrup for the honey.

If you make this bruschetta trio, I'd love to see it! Tag @cheerfulchoices and @pacificcoastproducers1971 and show us your bruschetta board!

Bruschetta Board 11
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5 from 2 votes

Bruschetta Trio

Talk about the perfect party board! This bruschetta trio is so easy to make and has different flavor variations. Featuring three vegetarian options-a canned tomato bruschetta and two fruit bruschettas. Choose your favorite!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer & Side Dish Choices
Cuisine: Italian
Keyword: bruschetta, canned bruschetta, canned fruits, canned tomatoes
Servings: 20 to 60 bruschetta slices
Author: Mackenzie Burgess, RDN

Ingredients

Baguette Ingredients:

  • 1 to 3 large baguettes *see note
  • 1 tablespoon olive oil

Tomato Bruschetta:

Pear Bruschetta:

  • 1 - 15 ounce can pears, sliced
  • ¼ cup honey, melted if needed
  • ¼ cup walnuts, roughly chopped

Peach Bruschetta:

  • 4 ounces chevre or goat cheese log
  • 1 - 15 ounce can peaches, sliced
  • ¼ cup fresh basil, thinly sliced (plus more for topping)

Instructions

Baguette Instructions:

  • Preheat oven to 375ºF. Slice baguette crosswise into ½-inch thick slices. Place the slices onto a baking sheet and brush a light amount of olive oil over each side. Bake for 8-10 minutes until lightly browned, flipping halfway through.

Tomato Bruschetta Instructions:

  • Add diced tomatoes to a fine mesh strainer to drain excess liquid.
  • In a medium-sized bowl, mix together drained diced tomatoes, basil, italian seasoning, and olive oil.
  • Spoon tomato mixture over toasted baguette slices. Top with more basil and a pinch of flakey sea salt.

Pear Bruschetta Instructions:

  • Top toasted baguette slices with canned pear slices.
  • Drizzle in honey then top with chopped walnuts.

Peach Bruschetta Instructions:

  • Spread toasted baguette slices with a thin layer of chevre or goat cheese.
  • Top with canned peach slices and basil.

Notes

*Each flavor variation makes enough for about 1 large baguette. If you are wanting to make all 3 flavors, you'll need 3 baguettes.

Craving more recipes using canned foods? Try these out:

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Bruschetta Board

Banana Sushi with Medjool Dates

by Leave a Comment

This Banana Sushi with Medjool Dates is about to be the next viral dessert trend! With just 5 simple ingredients-you'll create a fun, nutritious, and delicious no-bake dessert or snack. Inspired by traditional sushi, this recipe uses smashed Medjool dates as the outer layer with peanut butter and banana as the filling.

Plus, you get to customize with any toppings of your choice like coconut or chopped nuts. This sweet and healthy dessert sushi is perfect for date night, Valentine's Day, or as a fun activity to make with kids. 

Banana sushi with Medjool dates, peanut butter and melted chocolate on the side.

Disclosure: This post has been sponsored by Natural Delights. All opinions are my own; I never feature a brand that I don't love! See my disclosure policy for more details.

Why you'll love it

  • Healthy and naturally sweet: Fresh fruits like Medjool dates and bananas provide natural sweetness, without any added sugar. 
  • Super unique: The sushi-inspired presentation is eye-catching and perfect for sharing with friends, kids, or family. Plus, it's SO Insta-worthy to post about! 
  • Completely customizable: Whether you love shredded coconut, chopped nuts, sesame seeds, or a mixture-this recipe lets you choose your favorite toppings to use on the outside layer.
Banana sushi slices being held with chop sticks.

Is this banana sushi healthy?

This no-bake dessert sushi is not only good for you but also satisfies your sweet tooth! It's packed with wholesome ingredients like:

  • Medjool dates are filled with fiber, antioxidants, and potassium, which help support digestion and heart health.
  • Bananas add vitamin B6, vitamin C, and magnesium, making this snack both delicious and nutritious.
  • Dark chocolate contains antioxidants known as flavonoids, which may promote heart health when enjoyed in moderation.
Banana sushi with Medjool dates package.

Are dates healthy?

Medjool dates have started to become more popular, especially with Tiktok-viral recipes like Date "Snickers" and Date Bark! Many people don't know this but Medjool dates are actually considered a fresh fruit, not a dried fruit. They have a caramel-like taste, making them perfect to satisfy any sweet tooth. Since they're a fruit, all their sugars are naturally occurring, meaning there are no added sugars. They're also a source of potassium, iron, and satiating fiber.

When it comes to picking out Medjool dates, I always like to buy a pack of Natural Delights Medjool dates online or at my local grocery store. I'm using Medjool dates for this recipe because they tend to have a sweeter and softer texture that easily breaks down into a dough consistency. 

In October 2022, I was actually able to help harvest dates and see the full process they go through to reach our grocery shelves! Did you know each date palm tree produces around 200-250 pounds of dates? SO. COOL.

Date Palm 1
Date Palm

Ingredients you'll need

  • Banana - Use a large, firm banana to ensure easy rolling and slicing. Overly ripe bananas won't work well for this recipe.
  • Medjool dates - Natural Delights Pitted Medjool dates are perfect for this recipe because of their ultra soft texture and stickiness. You can also use Natural Delights Whole Medjool dates, just be sure to pit them before smashing them down. Learn how to pit Medjool dates here!
  • Peanut butter - Acts as a glue to hold everything together. Feel free to swap with almond butter, sunflower seed butter, or another nut butter of your choice.
  • Toppings of your choice - Sesame seeds, shredded coconut, or chopped nuts all work great. Feel free to also use a mixture to fill up the ¼ cup total.
  • Dark chocolate - Melt and serve as the "soy sauce" for dipping. Opt for chocolate with at least 70% cacao for the most health benefits. To make this recipe completely dairy-free, you can look for an allergen friendly chocolate.
Ingredients to make banana sushi with Medjool dates
Ingredients to make banana sushi with Medjool dates
Toppings of your choices in white bowls

How to make banana sushi

Prepare the date sheet

Line a flat surface or large cutting board with a sheet of wax paper. Using a knife, make a slit in the Medjool dates without cutting all the way through. Arrange the dates into a 3x3 grid on the wax paper. Use a rolling pin or the side of a sturdy cup to flatten and roll the dates into a smooth, thin sheet, about ⅛ inch thick. 

This step takes a bit of patience and strength, but achieving an evenly pressed sheet ensures the sushi rolls properly without any gaps. It typically takes me about 5 minutes to roll it out thin enough. Think of it like your arm workout for the day. 😉

Medjool dates pitted and in 3x3 grid on wax paper
Medjool dates rolled out on wax paper

Add toppings and peanut butter

Peel off the top layer of wax paper and sprinkle your choice of toppings evenly over one side. Replace the wax paper on top and press or roll gently to help the toppings stick. Flip the date sheet over and carefully remove the wax paper from the other side. Spread a thin, even layer of peanut butter across this surface. Cut the sheet in half vertically to create two smaller sheets.

Medjool dates with toppings of your choice added
Medjool dates with toppings being rolled out
Peanut butter spread onto flattened Medjool dates
Flattened dates sheet with peanut butter cut into 2 sheets.

Roll the banana

Peel the banana and place it at the edge of one of the date sheets. Gently straighten the banana if needed, then carefully roll it up, using the date sheet to fully wrap the banana. The peanut butter will help hold everything together. Use your fingers to press the dates together at the ends to seal the roll. Repeat with the second date sheet and banana.

Banana placed on the flat dates ready to be rolled.
2 rolled bananas in the date sheets

Chill and slice

Place the rolls in the freezer for 20-30 minutes to firm them up, which makes slicing easier. Once chilled, warm a sharp knife under hot water, dry it off, and slice each roll into 8 even pieces.

Cutting the rolled bananas into "sushi" slices
Both rolls cut into 8 even pieces.

Serve with chocolate

To melt the chocolate, place the chocolate chips in a microwave-safe bowl and heat in 30-second increments, stirring between each until smooth. If the chocolate is too thick, stir in a teaspoon of coconut oil to help thin it out. Alternatively, use the double boiler method by placing a heatproof bowl over a pot of simmering water, stirring until the chocolate is fully melted and glossy.

Pour the melted dark chocolate into a small bowl to serve as "soy sauce." Arrange the banana sushi pieces on a plate around the bowl and enjoy dipping each piece into the chocolate with chopsticks or your hands.

Dipping the banana sushi into the melted chocolate
Chop sticks holding the banana sushi

Recipe tips and tricks

  • Serving suggestions: Serve as a sweet treat or Valentine's Day, part of a dessert board, or as a fun + healthy option at a party. I've even enjoyed a bite as a delicious pre-workout snack with my coffee!
  • Troubleshooting: If the dates aren't soft enough, you can microwave them with a wet paper towel for 15-30 seconds to make them easier to flatten.
  • Scaling: Want to make more? This recipe can be easily doubled or tripled for larger gatherings. Simply prepare additional date sheets.
Finished banana sushi with melted chocolate on the side

Customize it your way

Like all of my other recipes, this Medjool date sushi is completely customizable. You get to choose what toppings and fillings you want to use!

  • Nut butter of your choice: You can swap peanut butter for almond butter, cashew butter, or a seed butter depending on what you like best.
  • Toppings of your choice: Mix and match shredded coconut, sesame seeds, or finely chopped nuts like almonds, pistachios, or walnuts for the crunchy outside.
Banana sushi on a plate with ingredients next to plate

Can I make it ahead of time?

Yes! Feel free to prepare the dessert sushi rolls ahead of time and store them in the fridge for up to 24 hours. Just slice them shortly before serving for the best presentation.

What if my bananas turn brown?

Once the sushi is sliced, the bananas may begin to brown after 12 to 24 hours. While this doesn't affect the taste and is completely safe to eat, it can slightly throw off the sushi *aesthetic* for presentation purposes. If you want to freshen up the look, simply drizzle some extra melted dark chocolate over the browned areas.

Banana sushi on a cutting board with Medjool dates and banana next to it

How do I store leftovers?

You can keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, arrange the sliced sushi pieces on a parchment or wax paper lined tray, freeze them, and then transfer to a freezer-safe bag for up to 2 months. 

If eating the sushi bites straight from the freezer, let the bites sit at room temperature for about five minutes to soften before serving.

Banana sushi bites dipped in melted dark chocolate

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Date Sushi 31
Print Recipe
5 from 3 votes

Banana Sushi with Medjool Dates

This Banana Sushi with Medjool Dates is about to be the next viral dessert trend! With just 5 simple ingredients-you'll create a fun, nutritious, and delicious no-bake dessert or snack. Inspired by traditional sushi, this recipe uses smashed Medjool dates as the outer layer with peanut butter and banana as the filling. Plus, you get to customize with any toppings of your choice like coconut or chopped nuts. This sweet and healthy dessert sushi is perfect for date night, Valentine's Day, or as a fun activity to make with kids.
Prep Time20 minutes
Freeze Time1 hour
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16 pieces
Calories: 85kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 2 large firm bananas peeled
  • 9 Large pitted Medjool dates (If your dates are in the fridge, we recommend letting them sit out at room temperature for 10 minutes before starting. We love using Natural Delights Pitted Dates!)
  • 3 tablespoons creamy peanut butter or nut butter of your choice
  • ¼ cup toppings of your choice (sesame seeds, shredded coconut, seasonal sprinkles, or chopped nuts like peanuts, walnuts, cashews, or almonds. Feel free to also use a mixture to fill up the ¼ cup total)
  • ⅓ cup ~2 ounces melted dark chocolate

Instructions

  • Line a flat surface or large cutting board with a sheet of wax paper. Using a knife, make a slit in the dates without cutting them all the way through. Carefully split dates open and arrange the dates into a 3x3 grid on the wax paper, making sure they overlap a little so they stick together.
    Date Sushi 3
  • Using a heavy rolling pin, wine bottle, or the side of a sturdy cup, press and roll the dates until they form a large, smooth sheet about ⅛ inch thick. Take your time with this step to ensure the dates are evenly flattened.
    Date Sushi 4
  • Once the date sheet is thin enough, temporarily peel back the top layer of wax paper and evenly sprinkle all toppings of your choice over one side. Place the wax paper back on top and gently press or roll over it to help the toppings adhere.
    Date Sushi 5
  • Flip the date sheet over and carefully remove the wax paper from the other side. Spread a thin, even layer of peanut butter across this surface. Use a sharp knife to cut the sheet in half vertically, creating two smaller square-sized sheets.
    Date Sushi 8
  • Peel the banana and place it along the edge of one of the date sheets. Gently straighten the banana if needed, then carefully roll it up, using the date sheet to fully wrap the banana. Use a knife to cut off any excess dates if needed.
    Date Sushi 9
  • Use your fingers to press the dates together at the edges to seal the roll. Then, repeat this process with the second date sheet and banana.
    Date Sushi 10
  • Place the rolls in the freezer for 30 minutes to firm up, which will make slicing easier. Once chilled, warm a sharp knife under hot water, dry it off, and slice each roll into 8 even 1-inch pieces.
    Date Sushi 11
  • Pour the melted dark chocolate into a small bowl to serve as "soy sauce." Arrange the banana sushi pieces on a plate around the bowl and enjoy dipping each piece into the chocolate with chopsticks or your hands.
    Date Sushi 29

Notes

Melting Chocolate: To melt the chocolate, place the chocolate chips in a microwave-safe bowl and heat in 30-second increments, stirring between each until smooth. If the chocolate is too thick, stir in a teaspoon of coconut oil to help thin it out. Alternatively, use the double boiler method by placing a heatproof bowl over a pot of simmering water, stirring until the chocolate is fully melted and glossy.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for shredded coconut. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1sushi bite | Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Fiber: 2g | Sugar: 9g

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2 Valentine's Mocktails to Try

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Looking for a fun, festive way to celebrate Valentine's Day without the alcohol? These two Valentine's mocktails are the perfect refreshing drinks for the occasion. They're fruity, fizzy, and easy to make with simple ingredients you probably already have at home. Plus, you get to customize them with ingredients of your choice, making them perfect for any palate.

Valentine's Mocktails to try

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love these Valentine's mocktails

  • Quick and easy: Both recipes come together in just a few minutes with minimal ingredients.
  • Festive and refreshing: The bright colors and fresh ingredients make these drinks perfect for Valentine's Day.
  • Low in sugar: Thanks to the fruity flavors from Olipop and fresh ingredients, there's low amounts of sugar in these mocktails.

Why they're perfect for Valentine's Day

These mocktails capture the essence of Valentine's Day with vibrant pinks and reds from strawberries and tart cherry juice, complemented by festive garnishes like diced strawberries and rosemary sprigs. They're naturally sweet without being overly indulgent, making them perfect for pairing with Valentine's treats and sharing with a loved one or a group of friends.

Are these mocktails healthy?

Yes! Here's why they're a better-for-you beverage choice:

  • Gut-friendly ingredients: Both mocktails use a base of Olipop, a prebiotic soda that contains fiber, plant botanicals, and far less sugar compared to traditional sodas. Each Olipop only has 2-5 grams of added sugar!
  • Antioxidant-rich: The strawberries and tart cherry juice are packed with antioxidants that can help reduce inflammation.
  • Low in added sugar: Unlike traditional cocktails or sugary sodas, these mocktails are sweetened with fruit juices lower sugar Olipop, keeping the sugar content in check.
OLIPOP

Ingredients you'll need

For the Strawberry Vanilla Cream Soda:

  • Strawberry Vanilla Olipop: This prebiotic soda adds a fizzy, fruity-vanilla flavor that's lightly sweetened and gut-friendly.
  • Strawberry protein shake (of your choice): Adds a creamy texture and a boost of protein. Choose dairy-based or plant-based depending on your preference.
  • Fresh strawberries: Diced into small pieces for a fresh, juicy garnish that adds color and flavor.

For the Cherry Lime Fizz:

  • Lemon Lime Olipop: A crisp, citrusy soda that pairs perfectly with the tartness of cherry juice.
  • Tart cherry juice: Full of antioxidants and natural tartness that balances the sweetness of the soda.
  • Fresh herbs: Rosemary adds an aromatic, earthy note that complements the bright flavors of the drink. You can also use a different type of herb though!
Cherry Lime Fizz

How to make these Valentine's mocktails

Strawberry Vanilla Cream Soda:

  1. Add ice to two glasses.
  2. Divide the Strawberry Vanilla Olipop evenly between the glasses.
  3. Pour 2 tablespoons of strawberry protein shake into each glass.
  4. Top with diced strawberries for added flavor and a festive touch.

Cherry Lime Fizz:

  1. Fill two glasses with ice.
  2. Pour the Lemon Lime Olipop evenly between the glasses.
  3. Add ¼ cup of tart cherry juice to each glass.
  4. Garnish with fresh rosemary sprigs for an elegant finish.

Recipe tips and tricks

  • Serving suggestions: Pair these mocktails with heart-shaped yogurt strawberries, a Valentine's charcuterie board, or individual Valentine's charcuterie cups!
  • Troubleshooting: If the drink is too sweet for your taste, you can always add a splash of sparkling water to balance it out. On the other hand, if it's not sweet enough, try adding a bit of honey or liquid stevia.
  • Scaling tips: Hosting a larger gathering? Simply double or triple the ingredients and serve in a large pitcher. Add fresh ice and garnishes just before serving to keep it crisp.

Customize it your way

Like all of my other recipes, these Valentine's mocktails are completely customizable. You get to choose the ingredients you want to use. Here are some ideas:

  • Protein shake of your choice: Use vanilla almond milk, coconut cream, or a dairy-free protein shake if preferred.
  • Herb of your choice: Swap rosemary with mint, basil, or even a cinnamon stick to change up the flavor profile.
  • Feel free to mix up the Olipop flavor: You can try out flavors like Banana Cream or Peaches & Cream for a fun twist.
Strawberry Cream Soda and Cherry Lime Fizz with OLIPOP

Can I make them ahead of time?

Yes, you can mix the liquid ingredients a few hours ahead of time and store them in the fridge. Wait to add ice and fresh garnishes until just before serving to keep the drinks fresh and fizzy.

How do I store leftovers?

If you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep in mind the fizz may fade slightly, so consider adding a splash of fresh Olipop when serving again.

Whether you're planning a cozy date night, a Galentine's get-together, or just treating yourself, these mocktails are sure to add a sweet touch to your celebration.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

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Strawberry Vanilla Cream Soda

A creamy, fizzy mocktail made with just 3 ingredients: low sugar Strawberry Vanilla prebiotic soda, a splash of protein shake, and fresh diced strawberries. This lightly sweet, gut-friendly drink is perfect for a refreshing and festive Valentine's Day treat.
Prep Time5 minutes
Servings: 2 drinks
Author: Mackenzie Burgess, RDN

Ingredients

  • 1 can Strawberry Vanilla Olipop
  • 4 tablespoons strawberry or vanilla protein shake of your choice (We love to use Fairlife)
  • 2 large strawberries, diced into ½-inch pieces

Instructions

  • In two glasses, add ice and divide the Olipop evenly between the glasses.
  • Pour 2 tablespoons of protein shake into each glass. Top with strawberries.
IMG 5406
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Cherry Lime Fizz

A tart and sweet mocktail featuring 3 ingredients: low sugar Lemon Lime soda, antioxidant-rich tart cherry juice, and a fresh herb garnish. This vibrant, naturally sweetened drink is an easy and elegant addition to any Valentine's celebration.
Prep Time5 minutes
Servings: 2 drinks
Author: Mackenzie Burgess, RDN

Ingredients

Instructions

  • In two glasses, add ice and divide the Olipop evenly between the glasses.
  • Pour ¼ cup of cherry juice into each glass. Garnish with rosemary sprigs.

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Tempeh Burrito Bowl

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This tempeh burrito bowl recipe is perfect for quick weeknight dinners or meal prep for a busy week. It's packed with fresh, flavorful ingredients like lime-cilantro rice, black beans, and creamy avocado. Plus, you get to customize it with toppings of your choice like shredded lettuce, guacamole, or crushed tortilla chips for a bowl tailored to your tastes.

Tempeh burrito bowl with lime slices

Disclosure: This post has been sponsored by U.S. Soy. All opinions are my own; I never feature a brand that I don't love! See my disclosure policy for more details.

Tempeh burrito bowl close up with green peppers on top

Why you'll love it

Who doesn't love a hearty, flavorful burrito bowl? This tempeh bowl offers the perfect balance of protein, carbs, and healthy fats in every bite. Whether you're a meal prep pro or someone who craves a fresh, wholesome meal, here are a few reasons this tempeh recipe will steal the show:

  • Quick and easy: Ready in just 25 minutes, this bowl fits perfectly into your busy schedule.
  • Completely customizable: Make it vegan, vegetarian, or even dairy-free with simple swaps-the choice is yours!
  • Flavor-packed: From the spiced tempeh crumbles to the zesty cilantro-lime rice, every bite bursts with bold flavor.
Tempeh Burrito Bowls 14

Is this recipe healthy?

Burrito bowls can be both delicious and nourishing! This vegetarian burrito bowl combines a variety of wholesome nutrient-rich ingredients:

  • Tempeh: This plant-based protein made from soybeans is packed with key nutrients like iron (10% of the daily value), potassium (8% of the daily value), and calcium (6% of the daily value). Each 3 ounce serving provides 18 grams of satisfying protein.
  • Black beans: Packed with fiber, these beans are excellent for digestive health and keeping you fuller longer.
  • Avocado: Rich in heart-healthy monounsaturated fats, which can help lower cholesterol levels. Avocados are also a great source of essential vitamins like potassium and vitamin E, a powerful antioxidant that supports skin and cell health.
  • Vegetables: Vibrant vegetables like corn and tomatoes offer antioxidants and vitamin C, which can help support our immune system.
Tempeh burrito bowl in meal prep container

Is tempeh healthy?

Tempeh is made from fermented soybeans, which are then pressed together to form a firm block. It's a powerhouse of plant-based protein, offering about 18 grams of protein per 3 ounce serving. Since it's a fermented food, tempeh contains probiotics alongside prebiotics which work together to help support a healthy digestive system.

Some research also suggests tempeh may help regulate blood sugar levels and even support heart health.

Looking at the big picture, soy is a high-quality protein, providing all nine essential amino acids in amounts needed by the body. It can help support heart health (Source 1, Source 2), may lower risk of heart disease, and may improve bone health, and cognitive function (Source 1, Source 2, Source 3). Soybeans are associated with a plethora of other health benefits such as skin health, liver health, and potentially protective against certain cancers, such as breast cancer.

Want to learn more? Check out this Soy Foods Guide.

Tempeh before cooking on plate
tempeh after cooking in pan

Ingredients you'll need

Here's what you'll need to create this vibrant meal prep friendly bowl:

  • Tempeh: Try to find unseasoned tempeh so you can add the taco seasoning on top. Find it in the refrigerated, plant-based section of most grocery stores.
  • Taco seasoning: Buy store-bought or mix up your own at home.
  • Vegetable broth: Adds depth of flavor to the tempeh crumbles, but water works too.
  • White rice: Jasmine rice is a favorite for its fluffy texture, but any rice works, even leftovers.
  • Lime juice: Freshly squeezed lime juice brightens up the rice with a tangy kick.
  • Cilantro: Adds a fresh, herbaceous note to balance the rich flavors of the bowl.
  • Black beans: Canned beans are quick and easy-just rinse and drain before using.
  • Corn: Use fresh, canned, or frozen corn kernels depending on what's on hand.
  • Tomatoes: Chop them up or opt or you can buy ready-to-go pico de gallo.
  • Cheese: A Mexican cheese blend is our fave, but a vegan cheese alternative works perfectly for plant-based eaters.
  • Avocado: Adds a creamy, nutrient-packed element to finish this bowl off right.
Ingredients to make tempeh burrito bowl
Toppings of your choice in bowls: sliced peppers, shredded lettuce, diced red onion, and chopped jalapeños.

How to make it

Creating this tempeh burrito bowl is a breeze. Just follow these simple steps:

How to cook tempeh 

Heat oil in a skillet over medium-high heat, then add the crumbled tempeh and cook for 3 minutes, stirring occasionally, until lightly browned. Lower heat to medium, then stir in taco seasoning and broth, then cook for an additional 3-4 minutes until the tempeh absorbs the flavors and is crispy. (Note: If the pan dries out while cooking and starts to have burnt bits, feel free to add a small splash of broth or water to deglaze the pan.)

Tempeh in pan before cooking
Close up of tempeh after cooking
Tempeh in pan after cooking

Prepare the rice 

In a large bowl, mix cooked rice with fresh lime juice and chopped cilantro until evenly combined.

Assemble the bowls

Divide the cilantro-lime rice, tempeh crumbles, black beans, corn, pico de gallo, cheese, and avocado into 4 bowls.

Rice in white bowl
Rice and tempeh in white bowl
Rice, tempeh, black beans, and corn in white bowl
Rice, tempeh, black beans, corn, pico, avocado, and cheese in bowl

Add toppings

Customize with your favorite toppings like sour cream, jalapeños, crushed tortilla chips, or your go-to hot sauce. Garnish with fresh cilantro and serve with lime wedges.

Tempeh Burrito Bowls 15
Finished tempeh burrito bowl with sliced peppers, jalapeños, red onion, lettuce and lime wedges.

Recipe tips and tricks

  • Serving suggestions: Pair this tempeh burrito bowl with a refreshing drink like sparkling water with lime or a refreshing pomegranate mocktail.
  • Troubleshooting tips: If your tempeh starts to stick to the pan, deglaze it with a splash of broth or water to prevent burning.
  • Scaling tips: Want to prep even more bowls? Feel free to double the recipe. 
Close up of tempeh burrito bowl with cilantro

Customize it your way

Just like any good burrito bowl, you have the freedom to make it exactly the way you like. Choose your favorite toppings you want to use. Here are some fun ideas:

  • Sour cream or plain Greek yogurt
  • Shredded lettuce
  • Diced red onions
  • Sliced jalapeños
  • Fajita peppers
  • Guacamole
  • Hot sauce
  • Crushed tortilla chips
Finished tempeh burrito bowl with sliced peppers, jalapeños, red onion, lettuce and lime wedges.

Can I make it ahead of time?

Absolutely! This tempeh burrito bowl is great for meal prep. Assemble the bowls without the avocado and store them in airtight containers for up to 4 days. Add a squeeze of lime juice to the avocado to slow down the browning process. You could also add the avocado right before serving for the freshest flavor and appearance.

Tempeh burrito bowl close up in meal prep storage container

How do I store leftovers?


Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for about 60-90 seconds before enjoying.

Finished tempeh burrito bowl with fresh lime wedges

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Tempeh Burrito Bowls 19
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Tempeh Burrito Bowl

This tempeh burrito bowl recipe is perfect for quick weeknight dinners or meal prep for a busy week. It's packed with fresh, flavorful ingredients like lime-cilantro rice, black beans, and creamy avocado. Plus, you get to customize it with toppings of your choice like shredded lettuce, guacamole, or crushed tortilla chips for a bowl tailored to your tastes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 4 servings
Calories: 467kcal
Author: Mackenzie Burgess, RDN

Ingredients

Tempeh Crumble Ingredients:

  • 1 tablespoon soybean (vegetable) oil or other oil of your choice
  • 1 - 8 ounce block unseasoned tempeh, crumbled up with hands to make ~2 cups total
  • 4 teaspoons taco seasoning
  • ¼ cup vegetable broth, plus more as needed to deglaze pan

Bowl Ingredients:

  • 2 cups cooked white rice
  • 1 small lime, juiced (about 2 tablespoons)
  • ¼ cup chopped fresh cilantro, plus more for serving
  • 1 cup black beans, rinsed and drained
  • 1 cup fresh or canned corn kernels
  • 1 cup chopped tomatoes or pico de gallo
  • ½ cup shredded mexican blend cheese (sub vegan alternative if preferred)
  • 1 large avocado, diced into ½-inch pieces
  • Lime wedges, for serving

Additional toppings of your choice:

  • Sour cream or plain Greek yogurt
  • Shredded lettuce
  • Diced red onions
  • Sliced jalapeños
  • Fajita peppers
  • Guacamole
  • Hot sauce
  • Crushed tortilla chips

Instructions

Instructions:

  • Heat oil in a skillet over medium-high heat. Add the crumbled tempeh and cook for 3 minutes until lightly browned, stirring occasionally.
  • Lower heat to medium, then stir in taco seasoning. Add broth or water, mix well, and cook for another 3-4 minutes until the tempeh absorbs the flavors and becomes slightly crispy. (Note: If the pan dries out while cooking and starts to have burnt bits, feel free to add a small splash of broth or water to deglaze the pan.)
  • In a large bowl, mix the cooked rice with lime juice and chopped fresh cilantro until evenly combined.
  • To assemble the bowls, divide the following portions among 4 bowls: ½ cup cilantro-lime rice, ½ cup tempeh crumbles, ¼ cup black beans, ¼ cup corn kernels, ¼ cup pico de gallo or chopped tomatoes, 2 tablespoons cheese, and ¼ of the avocado.
  • Add any additional toppings of your choice, garnish with fresh cilantro, and serve with lime wedges on the side.

Notes

Seasoning Note: If you don't have taco seasoning for the tempeh crumbles, you can also season by using the following: 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and ½ teaspoon salt.
Broth Note: Feel free to use water if you don’t have any broth. You may just want to season with a bit more salt in this case.
Rice Note: Feel free to cook fresh rice, use a rice packet, or this recipe is a great way to use up leftover rice! We typically use jasmine rice, but any type should work. You can also substitute for brown rice if preferred.
Avocado Note: If you are storing the bowls, it’s a good idea to add a bit of lime juice over the avocado to slow the browning.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation does not include additional toppings. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 53g | Protein: 23g | Fat: 21g | Sodium: 865mg | Potassium: 821mg | Fiber: 11g | Sugar: 6g | Calcium: 231mg | Iron: 4mg

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Strawberry Overnight Oats with Pretzels

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This strawberry overnight oats recipe is perfect for busy mornings or when you want a make-ahead breakfast that feels a little indulgent. It combines creamy oats, juicy strawberries, and crunchy pretzels of your choice for a delightful balance of flavors. Plus, it's easy to customize with your favorite milk, nut butters, or yogurt for a personalized touch!

Strawberry overnight oats in jar with pretzels crumbles on top

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

  • Quick and easy: With just 5 minutes of prep, your fridge takes care of  the rest overnight, giving you a ready-to-go breakfast by the morning.
  • Perfect texture combo: Creamy oats, juicy strawberries, and crunchy pretzels create the perfect bite every time.
  • Completely customizable: Choose your favorite milk, nut butter, and yogurt to create a version that's uniquely your own.
  • Balanced and filling: Packed with fiber, protein, and healthy fats to keep you full and fueled for hours.

This recipe makes mornings effortless, whether you're rushing to work, packing a breakfast to-go, or enjoying a slow start to the day with coffee.

Strawberry overnight oats in jar with pretzels crumbles and nut butter drizzled on top

Is it healthy?

Absolutely! The whole grain oats are packed with fiber which supports digestion and helps you stay full longer.

Greek yogurt, milk, peanut butter, and chia seeds are all filled with protein to keep you satisfied. We recommend using plain Greek yogurt so there's no added sugars.

Finally, the peanut butter and chia seeds provide a source of healthy fats that support brain and heart health.

Ingredients you'll need

  • Rolled oats - Ideal for overnight oats, as they soften perfectly without turning mushy.
  • Milk of your choice - Almond, soy, oat, or cow's milk-all work great, so pick your favorite.
  • Chia seeds - These little seeds add a pudding-like texture and a boost of omega-3s.
  • Creamy peanut butter - Choose natural peanut butter for a rich flavor without added sugar.
  • Strawberries - Fresh strawberries bring sweetness and a pop of color.
  • Greek yogurt - Plain or vanilla works best. For dairy-free, use coconut or almond yogurt.
  • Crushed pretzels - The salty crunch is a unique and delicious topping. Look for gluten-free pretzels if needed.
Strawberry overnight oats in jar with pretzels crumbles and strawberries in background.

How to make these strawberry overnight oats

Follow these simple steps for a no-fuss breakfast:

  1. Combine oats, milk, chia seeds, and peanut butter in a jar or bowl. Stir until well mixed.
  2. Add a layer of sliced strawberries and Greek yogurt on top.
  3. Cover and refrigerate overnight or for at least 6 hours.
  4. Just before serving, top with crushed pretzels for a crunchy finish.
Oats in mason jar
Mixing oats, milk, and chia seeds in mason jar
fresh diced strawberries added into oats mixture.

Recipe tips and tricks

  • Serving suggestions: Pair these strawberry overnight oats  with a side of scrambled eggs or a hot latte for a balanced satisfying breakfast.
  • Troubleshooting: If the oats feel too thick, stir in a splash of milk before serving. If they're too thin, add a few more oats and let it sit for 5-10 minutes to thicken.
  • Scaling: Easily double or triple the recipe to make multiple servings. Divide into individual jars for an easy grab-and-go breakfast throughout the week.

Customize it your way

Like all of my other recipes, this strawberry overnight oats is completely customizable. You get to choose the ingredients that suit your needs:

  • Milk of your choice: Use almond, soy, oat, cow's milk, or any other milk of your choice. For a creamier texture, opt for whole milk or barista-style plant-based milk. If you're looking for a lighter version, unsweetened almond or skim milk works great.
  • Nut butter of your choice: Swap the peanut butter for almond butter, cashew butter, or sunflower seed butter for a unique twist.
  • Feel free to mix up the toppings of your choice: Of course pretzels are the classic topper here, but feel free to mix it up! Add granola, nuts, or even crumbled pieces of your favorite protein bar for extra texture and flavor.
Strawberry overnight oats in jar with pretzels crumbles and nut butter drizzled on top

Can I make overnight oats ahead of time?

Absolutely! That's that beauty of overnight oats- they're designed to be made ahead of time. Prep them the night before, and they'll be ready to enjoy by the morning. Make a few jars at once for a week's worth of stress-free breakfasts.

How do I store leftovers?

Store your overnight oats in an airtight container in the fridge for up to 3 days. Keep in mind that the pretzels may lose their crunch, so it's best to add them just before eating. Unfortunately, this recipe doesn't freeze well due to the yogurt and fresh strawberries.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Strawberry Pretzel Overnight Oats 2
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Strawberry Overnight Oats with Pretzels

This strawberry overnight oats recipe is perfect for busy mornings or when you want a make-ahead breakfast that feels a little indulgent. It combines creamy oats, juicy strawberries, and crunchy pretzels of your choice for a delightful balance of flavors. Plus, it's easy to customize with your favorite milk, nut butters, or yogurt for a personalized touch!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Servings: 1 serving
Calories: 436kcal
Author: Mackenzie Burgess, RDN

Ingredients

Instructions

  • Combine oats, milk, chia seeds, and peanut butter in a jar or bowl. Stir well.
  • Add a layer of sliced strawberries and Greek yogurt on top.
  • Cover and refrigerate overnight or for at least 6 hours.
  • Top with crushed pretzels before serving and enjoy!

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 55g | Protein: 22g | Fat: 16g | Sodium: 242mg | Potassium: 689mg | Fiber: 10g | Sugar: 14g | Calcium: 325mg | Iron: 4mg

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Customizable Sheet Pan Eggs

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This customizable sheet pan eggs recipe is perfect for busy mornings or those who like to plan ahead. It's packed with protein and quick-cooking vegetables of your choice, making it a nutritious, convenient, and versatile option. Plus, you can customize it with any cheeses, seasonings, and veggies of your choice!

Customizable sheet pan eggs cut into squares.

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Bagel breakfast sandwich with sheet pan eggs

Why you'll love it

  • Meal Prep Friendly: This recipe creates 12 servings, making it a lifesaver for hectic workweeks. Simply heat it up in the morning for a quick breakfast. It's also perfect for packing up and taking on the go.
  • Totally Customizable: Choose your favorite mix of veggies, seasonings, and cheese to make it uniquely yours.
  • Quick and Easy: Minimal prep, one sheet pan, and just 18 minutes in the oven-what's not to love?
  • Perfect for Sharing: Hosting brunch? This recipe is a crowd-pleaser and so simple to whip up.
Spatula putting sheet pan eggs on white plate

Are sheet pan eggs healthy?

Absolutely! These customizable sheet pan eggs are a healthy choice for several reasons. 

First, they're protein-packed, thanks to the eggs, which provide high-quality protein to keep you feeling full and energized throughout the day. Studies support that consuming eggs at the start of your day can decrease your appetite significantly, leading to less snacking or mindless eating. 

Second, they're loaded with quick-cooking vegetables, delivering a boost of essential vitamins, minerals, and fiber in every bite. 

Finally, by using any seasonings of your choice - you can control the amount of sodium in it. If you're watching your salt intake, feel free to use salt-free seasonings.

Bagel breakfast sandwich with sheet pan eggs

Ingredients you'll need

Here's what makes this dish so special:

  • Eggs: Just pick up a dozen (12) eggs and you'll be all set to make this recipe. Each egg has 6 grams of complete protein.
  • Whole Milk: Adds creaminess and richness to the eggs, but feel free to swap with skim milk or a dairy-free alternative like unsweetened almond, oat, or soy milk.
  • Quick-Cooking Vegetables: Choose from zucchini, bell peppers, mushrooms, or use a combo of multiple different veggies for a pop of color and nutrients. Bonus points for serving with even more veggies on top!
  • Seasonings: Garlic powder, bagel seasoning, or even a dash of smoked paprika work wonders for adding more flavor-customize it to your palate.
  • Cheese: You really can't go wrong with any cheese you choose. From sharp cheddar to creamy gouda, it adds a decadent, melted finish.
Ingredients needed for sheet pan eggs in bowls
Vegetables of your choice: broccoli, mushrooms, red peppers, and green peppers.

How to make customizable sheet pan eggs

Follow these simple steps for a no-fuss meal prep:

Preheat Your Oven

Set it to 350°F (175°C) and grease a 9x13-inch sheet pan. You can also use a 6x9-inch sheet pan, but you will have to bake it for a few minutes longer.

Whisk It Together

In a large bowl, combine eggs, milk, diced veggies, and your chosen seasonings until well-mixed.

Sheet Pan Eggs
Sheet Pan Eggs 1

Pour and Sprinkle

Pour the egg mixture evenly into the prepared pan and sprinkle with shredded cheese.

Customizable sheet pan eggs before cooking

Bake

Pop it in the oven for 16-18 minutes, until the eggs are set and slightly golden on top.

Sheet pan eggs after cooking

Cool and Slice

Let it cool for a few minutes before slicing into 12 portions for easy grab-and-go meals.

Sheet pan eggs cut into squares

Recipe tips and tricks

  • Serving Suggestions: Pair these sheet pan eggs with whole-grain toast, half of a bagel, or roasted potatoes. 
  • Troubleshooting: If the eggs puff up unevenly, don't worry-they'll settle as they cool.
  • Scaling: Need more servings? Double the ingredients and bake in two pans simultaneously.
Customizable sheet pan eggs cut into squares.

Customize it your way

Like all of my other recipes, this one is completely customizable. You get to choose the ingredients that suit your taste and dietary preferences:

  • Veggies of your choice: Try spinach for a leafy option or diced tomatoes for a burst of freshness. Add mushrooms to make this dish even more filling and flavorful.
  • Seasonings of your choice: Feel free to keep it classic with salt and pepper or experiment with different seasonings. I often like to use bagel seasoning or an all purpose seasoning for something different. You could even use Italian seasoning for a herby twist or a pinch of taco seasoning for a warm, spiced flavor.
  • Cheese of your choice: Dairy-free? Use a plant-based cheese alternative or nutritional yeast for a cheesy flavor without the dairy.

Sheet pan egg flavor combos we recommend

There are so many ways to customize these sheet pan eggs, but here's a few flavor combinations to inspire you!

  • For an Italian flair: Try mozzarella cheese + sun dried tomatoes + Italian seasoning 
  • To hit it with lots of umami: Try parmesan cheese + mushrooms + caramelized onions
  • For something more Mediterranean: Try crumbled feta cheese + spinach + roasted red peppers
Sheet pan eggs cut into squares.

Can I make these sheet pan eggs ahead of time?

Absolutely! These sheet pan eggs are literally my meal prep hero:

  • Batch Cooking: Prepare them on Sunday, and you'll have a delicious, ready-to-eat breakfast all week.
  • Freezing Option: Slice into portions, wrap individually, and freeze for up to 3 months.
Sheet Pan Eggs 15
Sheet Pan Eggs 8

Can I add extra protein?

Yes! Feel free to add ½ cup ground protein of your choice into the egg mixture if you'd like. Some examples would be plant-based sausage, turkey sausage, or crumbled bacon.

Bagel breakfast sandwich with sheet pan eggs squares

How do I store leftovers?

Store leftovers in the fridge in an airtight container for up to 5 days to maintain freshness. For a quick option, reheat in the microwave for 30-60 seconds. For a crispier edge, use a toaster oven.

For long-term storage, wrap each slice tightly in plastic wrap and freeze.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Sheet Pan Eggs 7
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Customizable Sheet Pan Eggs

This customizable sheet pan eggs recipe is perfect for busy mornings or those who like to plan ahead. It's packed with protein and quick-cooking vegetables of your choice, making it a nutritious, convenient, and versatile option. Plus, you can customize it with any cheeses, seasonings, and veggies of your choice!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, meal prep
Cuisine: American
Servings: 12 servings
Calories: 100kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 12 large eggs
  • ¼ cup whole milk
  • ½ to 1 cup quick cooking vegetables of your choice diced into ¼″ pieces (zucchini, yellow squash, any color of bell peppers, broccoli, corn, tomatoes, onions, mushrooms, or a mixture)
  • 2 teaspoons seasonings of your choice, (bagel seasoning, all purpose seasoning, garlic powder, salt, pepper, or a mixture, etc.)
  • ½ cup shredded cheese of your choice (cheddar, parmesan, pepper jack, monterey jack, gouda, mozzarella cheese, cheddar, mexican blend, etc.)
  • Optional: Base of your choice (Bagel, english muffin, tortilla, sweet potato toast, roasted sweet potatoes)
  • Optional: Toppings of your choice (Sliced avocado, cherry tomatoes, beans, hot sauce, Greek yogurt sauce, chopped chives)

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, whisk together eggs, milk, vegetables, and seasonings until well combined.
  • Pour the mixture into a greased 9x13-inch sheet pan or baking dish lined with parchment paper, and sprinkle with cheese.
  • Bake for 16-20 minutes, or until the eggs are set and the top is slightly golden. (Bake time may vary depending on your oven. Give it a wiggle, and if it still looks liquidy, bake it for another 2-3 minutes.)
  • Remove from the oven and let cool slightly for 3 minutes before slicing into 12 even squares. Enjoy by themselves or serve with any base and toppings of your choice, if desired.
  • Store in a meal prep container for up to 5 days in the fridge.

Notes

Flavors Combos We Love: There are so many ways to customize these sheet pan eggs, but here's some flavor combo ideas to inspire you!
  • For an Italian flair: Try mozzarella cheese + sun dried tomatoes + Italian seasoning 
  • To hit it with umami: Try parmesan cheese + mushrooms + caramelized onions
  • For something more Mediterranean: Try crumbled feta cheese + spinach + roasted red peppers
 
Vegetable Note: Want a more veggie-packed egg dish? Feel free to increase the vegetables to up to 1 cup for extra flavor and nutrition!
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation does not include any bases or additional toppings. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1square | Calories: 100kcal | Carbohydrates: 2g | Protein: 8g | Fat: 6g | Saturated Fat: 2.5g | Cholesterol: 190mg | Sodium: 160mg | Potassium: 90mg | Sugar: 1g | Calcium: 60mg

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Vegetarian Stuffed Shells

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Whether you're craving a cozy weeknight dinner or hosting an elegant weekend meal, these stuffed shells are the ultimate comfort food. Filled with spinach and your choice of ricotta or cottage cheese, it's easy to tailor to your taste. Plus, add pistachios for a crunchy twist that takes it to the next level!

Stuffed shells on white plate

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Are stuffed shells healthy?

  • Rich in nutrients: Spinach is a powerhouse of vitamins like A, C, and K, as well as iron to help boost energy. Research shows that it also has heart-protecting benefits, reduces inflammation, and may help protect against cancer. 
  • High in calcium: With ricotta or cottage cheese and Parmesan, these stuffed shells are a delicious way to support bone health.
Spoonful of stuffed shells

Ingredients you'll need

  • Jumbo pasta shells: Perfect for stuffing with that rich and creamy filling. Cook them al dente for the best texture.
  • Frozen spinach: Pre-steamed for convenience, it adds a nutritional boost to the dish.
  • Cheese of your choice: Ricotta or cottage cheese works well as a creamy base for the filling.
  • Parmesan cheese: Adds a nutty, savory flavor and a golden finish when baked.
  • Pistachios: Finely chopped for a crunchy texture and unique flavor.
  • Marinara sauce: A classic, tangy base that ties everything together.
Ingredients for stuffed shells

How to make it

Cook the pasta:

In a medium pot, bring water to a boil and cook ½ box of jumbo shells according to package instructions until al dente. Drain and set aside to cool.

Pouring shells into boiling water
Cooked shells cooling on baking sheet

Preheat the oven:

Preheat your oven to 375°F (190°C).

Prepare the spinach:

Steam the spinach according to the package directions. Once cooked, press out any excess moisture using a paper towel or colander.

Draining spinach in colander

Make the filling:

In a large bowl, mix the spinach with ricotta or cottage cheese, ½ cup Parmesan cheese, ½ cup of the chopped pistachios, garlic, onion powder, salt, and pepper. Mix well.

Spinach mixture

Stuff the shells:

Fill each pasta shell with about 1 ½ tablespoons of the cheese-spinach mixture (this should take about 10 minutes-grab a friend or family member to help!).

Shells stuffed with spinach mixture

Prepare the baking dish:

Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish. Arrange stuffed shells on top, then pour the remaining 2 cups of marinara sauce over them.

Stuffed shells in baking dish
Pouring marinara over stuffed shells
stuffed shells covered in marinara

Bake the stuffed shells:

Cover the dish with foil and bake at 375°F for 20 minutes. After 20 minutes, remove foil and sprinkle the remaining ½ cup of Parmesan, and bake for another 10 minutes or until the Parmesan has melted.

Stuffed shells in baking dish with parmesan cheese sprinkled on

Add the finishing touch:

Just before serving, top with the remaining chopped pistachios evenly on top for a crunchy finish.

Stuffed shells in baking dish
Spoonful of stuffed shells with pistachios sprinkled on top
Stuffed shells on white plate with pistachios

Recipe tips and tricks

  • Serving tips: Pair these stuffed shells with a crisp side salad, garlic bread, or roasted veggies for a well-rounded meal. For drinks, a light red wine or sparkling water with lemon works beautifully.
  • Troubleshooting tips: To avoid overcooking the shells, cook them just until al dente-they'll continue to cook slightly during baking. If filling the shells feels messy, try using a piping bag to make the process faster and cleaner.
  • Scaling tips: Double the recipe by using the full box of pasta shells and adjusting the ingredients proportionally. This is perfect if you're serving a crowd or want leftovers!
Close up of final stuffed shells

Customize it your way

Like all of my other recipes, this stuffed shell recipe is completely customizable. You get to choose what cheese you want to use.

  • Cheese of your choice: Use either ricotta or cottage cheese - whatever you have on hand works!
  • Feel free to make it vegan: Swap in plant-based ricotta or cashew cheese for a dairy-free version.
  • Feel free to add extra protein: Add cooked, crumbled sausage or shredded chicken for an extra boost of protein.
Stuffed shells on white plate

Can I make it ahead of time?

Absolutely! Assemble the stuffed shells and refrigerate for up to 24 hours before baking. You can also freeze the unbaked dish for up to 3 months. Just thaw it overnight in the fridge and bake as directed when you're ready!

Stuffed shells in baking dish

How do I store leftovers?

Store any leftover stuffed shells in an airtight container for up to 3 days in the fridge. To reheat, place them in the oven at 350°F for about 15 minutes, or microwave in 30-second intervals until warmed through. For longer storage, you can freeze them for up to 2 months. Just make sure to thaw them in the fridge before reheating!

Stuffed shells on white plate with pistachios

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Pistachio Stuffed Shells 13
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Vegetarian Pistachio Stuffed Shells

Whether you're craving a cozy weeknight dinner or hosting an elegant weekend meal, these stuffed shells are the ultimate comfort food. Filled with spinach and your choice of ricotta or cottage cheese, it's easy to tailor to your taste. Plus, add pistachios for a crunchy twist that takes it to the next level!
Prep Time25 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 500kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • ½ box - 12 oz box jumbo pasta shells (known as Conchiglioni), about 20 shells
  • 8 ounces frozen spinach 1 cup, steamed
  • 1 cup cheese of your choice (whole milk ricotta cheese or whole milk cottage cheese (about ½ of a 16-ounce container))
  • 1 cup grated Parmesan cheese, divided
  • 1 cup finely chopped salted and roasted pistachios, divided
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 24 ounces 3 cups marinara sauce, divided

Instructions

  • Cook ½ box of the jumbo pasta shells according to package instructions to al dente (typically about 9 minutes). Drain and cool on a sheet pan. Set aside.
  • Preheat your oven to 375°F (190°C).
  • Steam spinach according to package directions. Once cooked, press out any excess moisture using a colander or paper towel.
  • In a large bowl, mix together the steamed spinach, ricotta or cottage cheese, ½ cup Parmesan cheese, ½ cup of the chopped pistachios, garlic, onion powder, salt, and pepper until well combined.
  • Fill each shell with about 1 ½ tablespoons of the cheese-spinach mixture. (This will take about 10 minutes to prep - so grab a family member or friend to help if possible!)
  • Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish. Arrange the stuffed shells on top, then pour the remaining 2 cups of marinara sauce over the shells.
  • Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and sprinkle the remaining ½ cup of Parmesan cheese over the shells.
  • Replace the foil and bake for an additional 10 minutes, or until the Parmesan has melted.
  • Just before serving, sprinkle the remaining ½ cup chopped pistachios evenly on top for a crunchy finish.

Notes

If you'd rather not chop the pistachios by hand, simply pulse them in a food processor for about 10 seconds until they're in small pieces.
Since this recipe only uses half the box of pasta shells, you can save the remaining half for another time. Alternatively, you can double the recipe by using the full box of shells—just remember to double all the ingredients.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 59g | Protein: 18g | Fat: 22g | Saturated Fat: 6g | Sodium: 530mg | Potassium: 530mg | Fiber: 5g | Sugar: 9g

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Muhammara (Roasted Pepper Dip)

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Muhammara is a flavor-forward roasted pepper dip and the perfect crowd-pleasing appetizer or snack. Plus, it's easily customizable with your choice of bell peppers, so you can make it your own. Every year I make this for the holidays, and I hope you can too!

Muhammara with pomegranate seeds, walnuts, and cilantro.

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

Muhammara is a vibrant roasted pepper dip that's as beautiful as it is delicious. Here's why it's a must-try:

  • Rich, complex flavors: The sweet, smoky base of roasted peppers and tomatoes combines with the earthy crunch of walnuts and the tang of pomegranate molasses for a truly unique taste experience.
  • Healthy and versatile: Naturally vegan, gluten-free, and made with wholesome ingredients, it's a guilt-free option that fits many dietary preferences.
  • Perfect for sharing: With its bold flavors and vibrant colors, muhammara makes a striking addition to any table-whether you're hosting a party or just enjoying a Mediterranean-inspired snack.
Muhammara with plate of pita chips, cucumbers, and peppers.

Is muhammara healthy?

Absolutely! It's filled with nutrient-rich ingredients. The roasted peppers and tomatoes are loaded with vitamin C and antioxidants, helping to support your immune system. Walnuts provide healthy fats and protein, making this dip both nutritious and satisfying.

Olive oil and walnuts are great sources of monounsaturated fats, which are known to promote heart health by reducing total cholesterol. 

As a completely plant-based dip, muhammara is a great way to incorporate more veggies and wholesome ingredients into your diet, all while enjoying a delicious and flavorful snack. Did you know that studies show consuming more plant-based foods can reduce inflammation and support overall well-being?

Muhammara with tomatoes and sweet snap peppers.

Ingredients you'll need

Here's what you need to whip up this delectable muhammara:

  • Bell peppers: Use red, yellow, or orange for their natural sweetness. (I also tested this with 10 Nature Fresh Farms Sweet S'NAPS peppers, and they worked beautifully!)
  • Cherry tomatoes: Juicy and sweet, they balance the smoky flavors perfectly.
  • Garlic: Roasting garlic softens its bite, adding depth and creaminess to the dip.
  • Toasted walnuts: These add texture and a nutty flavor-be sure to toast them lightly for the best taste.
  • Pomegranate molasses: A key ingredient that brings a tangy sweetness. Look for it in the international aisle or specialty stores.
  • Spices: I'm talking cumin, coriander, smoked paprika, and red pepper flakes! These give the dip its warm and slightly smoky flavor.
Muhammara with pomegranate seeds, walnuts, and cilantro.

How to make muhammara

Making muhammara is straightforward and rewarding. Follow these steps for a delicious dip:

  1. Prepare the ingredients: Preheat the oven to 400°F. Halve and seed the peppers. Place them on a parchment-lined baking sheet along with cherry tomatoes and garlic cloves. Drizzle with olive oil and toss to coat evenly.
  2. Roast: Bake for 25-30 minutes, or until the peppers are tender and slightly charred. Allow them to cool slightly before handling.
  3. Blend: Add the roasted vegetables to a food processor with toasted walnuts, spices, salt, and pomegranate molasses. Blend until smooth, scraping down the sides as needed.
  4. Garnish and serve: Transfer the dip to a serving bowl, and garnish with a drizzle of olive oil, pomegranate molasses, pomegranate seeds, extra toasted walnuts, and chopped cilantro for a vibrant finish. Serve with fresh pita bread, pita chips, or an assortment of veggies for dipping.
Muhammara with plate of pita chips, cucumbers, and peppers.

Recipe tips and tricks

  • Serving tips: Muhammara pairs beautifully with warm pita, cucumber slices, or even as a spread for sandwiches or wraps.
  • Troubleshooting: If the mixture seems too thick, simply add a small splash of olive oil or water while blending to reach your desired consistency. You can also adjust the seasonings to suit your taste at this point.
  • Scaling: For larger gatherings, double or triple the recipe. Roast the peppers and tomatoes in batches to ensure even cooking and that everything gets nicely charred.
Muhammara with pomegranate seeds, walnuts, and cilantro.

Customize it your way

Like all of my recipes, this muhammara is completely customizable. You get to choose how to tailor it to your preferences:

  • Extra heat: Add more red pepper flakes or a pinch of cayenne for spice lovers who enjoy a little kick.
  • Swap nuts: If you don't have walnuts, almonds or hazelnuts are great alternatives that will still bring a nutty richness. 
  • Tangy twist: For an extra punch of tanginess, try adding a little extra pomegranate molasses to elevate the flavor.
Muhammara with pomegranate seeds, walnuts, and cilantro.

Can I make it ahead of time?

Absolutely! Muhammara is a fantastic make-ahead dish. Prepare it up to 2 days in advance and store it in the fridge. In fact, the flavors deepen as it sits, making it even tastier. Just give it a good stir before serving!

Muhammara with pomegranate seeds, walnuts, and cilantro.

How do I store leftovers?

Store leftover muhammara  in an airtight container for up to 4 days in the fridge. For longer storage, freeze the dip in a freezer-safe container for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and give it a good stir before serving.

Muhammara with pomegranate seeds, walnuts, and cilantro.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Muhammara
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Muhammara (Roasted Pepper Dip)

Muhammara is a flavor-forward roasted pepper dip and the perfect crowd-pleasing appetizer or snack. Plus, it's easily customizable with your choice of bell peppers, so you can make it your own. Every year I make this for the holidays, and I hope you can too!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 6 servings
Calories: 260kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 3 large bell peppers of your choice (red, yellow, or orange. I've also tested this one with 10 Nature Fresh Farms Sweet S'NAPS peppers in this recipe which works great.)
  • 1 heaping cup cherry tomatoes
  • 4 whole cloves garlic
  • 2 tablespoons olive oil
  • 1 cup toasted walnuts, plus more for garnish
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • 2 tablespoons pomegranate molasses, plus more for garnish
  • Extra virgin olive oil
  • Pomegranate seeds
  • Chopped fresh cilantro

Instructions

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the peppers, cherry tomatoes, and garlic on the baking sheet. Toss with the olive oil. Roast for about 25-30 minutes, or until the peppers are tender and slightly charred. Let cool slightly.
  • In a food processor, combine the roasted veggies with the toasted walnuts, cumin, coriander, smoked paprika, red pepper flakes, salt, and pomegranate molasses. Blend on low until the mixture is well combined, about 1-2 minutes. Scrape sides as needed.
  • Transfer the muhammara to a serving bowl, and use a spatula to press around. Drizzle with a bit of pomegranate molasses, olive oil, pomegranate seeds, toasted walnuts, and chopped cilantro.
  • Serve with fresh pita or pita chips and more veggies for dipping.

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation does not include dippers. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 24g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 200mg | Potassium: 600mg | Fiber: 4g | Calcium: 50mg

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Date Couscous Salad with Tahini Dressing

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This Pearled Couscous Salad recipe is perfect for a light yet satisfying meal or a vibrant side dish that's sure to impress. With chewy couscous, naturally sweet Medjool Date Strips with Tajín, and crunchy toasted nuts, all tossed in a zesty lemon-tahini dressing-this dish is bursting with flavor. Plus, you can customize and use any nuts of your choice to make it your own.

Couscous Salad in white bowl with tahini dressing in bowl

Disclosure: This post has been sponsored by Natural Delights. All opinions are my own; I never feature a brand that I don't love! See my disclosure policy for more details.

Why you'll love it

  • Balanced flavors: This couscous salad combines "swicy" (aka sweet + spicy!) Medjool Date Strips with Tajín, bright pomegranate seeds, crunchy nuts, and a zesty lemon-tahini dressing for a perfectly balanced bite.
  • Quick and easy: Ready in under 30 minutes, it's ideal for busy weeknight dinners or quick meal prep.
  • Great for gatherings: The bright colors and bold flavors make this a show-stopping addition to potlucks, parties, or holiday celebrations.
  • Totally customizable: Make this couscous salad your own by using any nuts you have or hand or your personal favorite.
couscous salad with medjool date strips package

Is this couscous salad healthy?

Yes! This couscous salad is nutritious and flavorful. Here's why:

  • Pearled couscous: A great source of complex carbs, providing sustained energy and fiber to promote digestive health and keep you feeling full. You can use pearled couscous in recipes like this Couscous Bowl too!
  • Medjool Date Strips with Tajín: Naturally sweet, fiber-filled Medjool dates are loaded with potassium and magnesium to support heart health. Research also highlights dates' potential cardio-protective and neuroprotective properties, as well as their role in anti-cancer and anti-tumor activity, making them a powerhouse ingredient for both taste and health.
  • Lemon-tahini dressing: Tahini isn't just tasty-it's also packed with health benefits. It contains sesamol, a powerful antioxidant compound found in sesame seeds. Research shows that sesamol may help protect cells from damage, reduce inflammation, and even support healthy aging. Plus, lemon juice is rich in vitamin C for a little extra immune boost.
  • Pomegranate seeds: These vibrant gems are rich in antioxidants, which help protect your cells from damage and support overall health.
couscous salad with fresh lemon wedge

What are Medjool Date Strips with Tajín?

Okay, so these Medjool Date Strips with Tajín are the latest addition to the Natural Delights product line up. They feature Medjool dates cut into strips and paired with the spicy flavor of Tajín chili lime seasoning! Even if you're a spice wimp like me, the caramel-like sweetness from the dates really balances out the heat. 

You can grab them in-store or on Amazon!

Couscous salad with medjool date strips package

Ingredients you'll need

  • Pearled couscous: Be sure you don't accidentally grab regular couscous which is much smaller. Instead, use pearled couscous or tri-color pearled couscous for a colorful twist.
  • Medjool Date Strips with Tajín: These sweet, tangy strips add a unique flavor. Find them online or in specialty stores for a delicious, healthy addition.
  • Pomegranate seeds: Look for fresh seeds in the produce section or buy a whole pomegranate and remove the seeds yourself.
  • Chopped nuts: Toast pistachios, almonds, or walnuts to enhance their nutty flavor and crunch.
  • Fresh cilantro: Adds a fresh, herbal note that brightens the salad. Substitute parsley for a milder flavor if preferred.
  • Tahini: A creamy sesame paste that adds a smooth texture and a nutty undertone to the dressing.
  • Fresh lemon juice: For the most vibrant and tangy flavor, use freshly squeezed lemon juice.
  • Honey or maple syrup: A touch of sweetness to balance the tang of the lemon and tahini.
  • Garlic: Adds a subtle kick. Mince it finely, or opt for garlic paste for easier prep. 
Ingredients laid out for couscous salad

How to make it

Making this couscous salad is quick and straightforward. Here's how:

  1. Cook the couscous: In a medium pot, bring water or broth to a boil along with olive oil and salt. Add couscous, lower the heat to medium-low, and cover. Let it simmer for 8-10 minutes until the liquid is absorbed and the couscous is tender. It should make about 3 cups of cooked couscous.
  2. Cool the couscous: Transfer the cooked couscous to a large bowl and refrigerate for 10 minutes to cool.
  3. Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, honey or maple syrup, garlic, and water until smooth. Adjust the consistency with more water if needed.
  4. Mix the salad: Toss the cooled couscous with chopped Medjool Date Strips with Tajín, pomegranate seeds, toasted nuts, and cilantro. Drizzle with the dressing and toss until evenly coated.
  5. Garnish and serve: Sprinkle with additional cilantro for garnish and serve chilled.
Close up on couscous salad
Couscous salad with lemon wedges and serving spoons

Recipe tips and tricks

  • Serving: Pair this salad with grilled chicken or roasted chickpeas for extra protein on top! 
  • Troubleshooting: If the tahini clumps when whisking, add a little warm water to help it emulsify and whisk until smooth.
  • Scaling: If you're serving a larger group, simply double or triple the ingredients to make enough for a crowd. Just ensure you use a larger mixing bowl!
Couscous salad with medjool date strips package and lemon wedges.

Customize it your way

Like all of my recipes, this Couscous Salad is completely customizable. You get to choose your favorite ingredients to make it your own:

  • Nuts of your choice: Try different toasted nuts, such as pistachios, walnuts, almonds, or pecans depending on your taste and texture preferences. 
  • Feel free to switch up the herbs: You can swap cilantro for parsley, mint, or basil if you'd like.
Couscous salad with dressing and serving spoon
Couscous salad with medjool date strips package

Can I make this salad ahead of time?

Absolutely! This salad is a meal prep dream:

  • Prep in advance: Cook the couscous and prepare the tahini dressing up to 2 days ahead. Store them separately and mix just before serving.
  • Refrigeration: Assemble the salad completely, cover, and refrigerate for up to 24 hours. It tastes even better as the flavors meld together!
Close up of couscous salad.

How do I store leftovers?

Leftovers? Lucky you! Store any extras in an airtight container in the refrigerator for up to 3 days to maintain freshness. Unfortunately, freezing is not recommended due to the fresh ingredients like cooked couscous and cilantro, which can lose their texture and flavor when frozen. 

Couscous salad with lemon wedges and dressing

Perfect for holidays or meal prep

This couscous salad has bright colors and bold flavors that make it a perfect addition to your holiday table, whether as a side dish for Thanksgiving, Christmas, or a celebratory gathering. It's also a fantastic option for meal prep-store it in the fridge, and you've got a flavorful, ready-to-eat lunch for busy weekdays. 

Couscous salad with medjool date strips package and serving spoons

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Couscous Salad 10
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Date Couscous Salad with Tahini Dressing

This Pearled Couscous Salad recipe is perfect for a light yet satisfying meal or a vibrant side dish that's sure to impress. With chewy couscous, naturally sweet Medjool Date Strips with Tajín, and crunchy toasted nuts, all tossed in a zesty lemon-tahini dressing-this dish is bursting with flavor. Plus, you can customize and use any nuts of your choice to make it your own.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Author: Mackenzie Burgess, RDN

Ingredients

Couscous Salad Ingredients:

  • 1 ½ cups water or vegetable broth
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • 1 ¼ cups uncooked pearled couscous or tri-color pearled couscous
  • ½ cup Natural Delights Medjool Date Strips with Tajín chopped into small pieces (about 20 strips)
  • ½ cup pomegranate seeds
  • ½ cup chopped and toasted nuts of your choice (pistachios, almonds, or walnuts)
  • ¼ fresh chopped cilantro plus more for garnish

Lemon Tahini Dressing Ingredients:

  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove minced
  • 2-3 tablespoons water to thin as needed
  • Salt and pepper to taste

Instructions

  • Add water, olive oil, and salt to a medium size pot and bring to a boil. Add couscous then lower heat to medium low to maintain a simmer and cover it with a lid. Let simmer for 8-10 minutes until liquid is absorbed and couscous is tender.
  • Add couscous to a large salad bowl and put in the fridge for 10 minutes to cool.
  • Meanwhile, in a small bowl whisk together all lemon tahini dressing ingredients until smooth.
  • To the couscous, add Medjool Date Strips with Tajín, pomegranate seeds, chopped nuts, and cilantro. Toss together with the dressing until coated.
  • Garnish with cilantro and serve chilled.

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date couscous salad with tahini dressing recipe

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Pistachio and White Bean Crostini

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If you're searching for a crostini recipe that's perfect for the holidays, this white bean crostini is a must-try! Featuring creamy white beans, nutty pistachios, and any toppings of choice like pomegranate seeds. These crostinis are ready in just 20 minutes and are super easy to customize for any occasion. 

Pistachio and white bean crostini

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

This crostini recipe combines crispy toasted baguette slices with a creamy white bean and pistachio spread, finished off with juicy pomegranate seeds or any toppings of your choosing. Here's why you'll love it:

  • Quick and easy: This crostini recipe comes together in 20 minutes, making it ideal for last-minute get-togethers.
  • Unique flavors: The combination of crunchy pistachios, creamy bean spread, and a crunchy topping creates a perfect mix of textures and flavors. 
  • Beautiful presentation: The vibrant green of pistachios and red pomegranate seeds make this crostini super festive. 
Pistachio and white bean crostini with pine tree in background

Why it's healthy

This White Bean Crostini recipe is as nourishing as it is delicious!

  • Fiber & Plant-Based Protein: Cannellini beans provide about 6.8 grams of fiber per 100-gram serving (roughly ½ cup cooked), supporting healthy digestion. They also pack 7.4 grams of plant-based protein per serving, helping you stay satisfied longer.
  • Heart-Healthy Fats: Pistachios are an excellent source of heart-healthy monounsaturated fats, along with fiber and plant-based protein, making them both nutritious and satisfying. Studies suggest that pistachios can help support healthy cholesterol levels and maintain balanced blood sugar.
  • Antioxidants: Pomegranate seeds are packed with powerful antioxidants like polyphenols and anthocyanins, which help protect your cells from damage. Studies show that pomegranate juice has 3x the antioxidant activity of green tea, making it a fantastic addition to a heart-healthy diet. These antioxidants also support reduced inflammation and may help lower the risk of chronic diseases
Pistachio and white bean spread with pomegranates, pistachios, and crostinis.

Perfect for the holidays

This white bean crostini is an easy and elegant appetizer that fits right in with holiday gatherings. Its vibrant colors and unique flavors make it a standout dish for parties, potlucks, or Thanksgiving and Christmas dinner parties. 

Pistachio and white bean crostini

Ingredients you'll need

Here's what you need to make this flavorful crostini:

  • Baguette - Slice into 24 ¼-inch pieces for a perfectly crunchy base.
  • Pistachios - Opt for roasted and salted pistachios for maximum flavor.
  • Cannellini beans - These creamy white beans blend beautifully into the spread, adding texture and protein.
  • Garlic - Fresh garlic brings a bold punch to the mix. 
  • Tahini - This sesame paste adds a nutty, creamy element that enriches the flavor.
  • Lemon juice - Freshly squeezed to add brightness and a zesty kick.
  • Pomegranate seeds - These provide a burst of fresh sweetness, color, and crunch as a garnish. 
Pistachio and white bean crostinis on white platter

How to make it

Making this pistachio and white bean crostini is quick and easy. Here's how:

  1. Toast the baguette: Preheat your oven to 375°F (190ºC). Arrange baguette slices on a baking sheet, spray with olive oil, and bake for 4-6 minutes until slightly crispy.
  2. Prepare the pistachios: In a food processor, pulse the pistachios until finely chopped. Set aside ¼ cup for garnish.
  3. Make the spread: Add the remaining pistachios, cannellini beans, garlic, tahini, lemon juice, olive oil, and salt and pepper to the food processor. Blend until mostly smooth.
  4. Assemble the crostini: Spread about 1 tablespoon of the pistachio and bean mixture on each toasted baguette slice. Top with pomegranate seeds and reserved pistachios.
  5. Finish with a drizzle: Drizzle a little olive oil over the crostini for added richness, and serve immediately.
Pistachio and white bean crostinis on plate

Recipe tips and tricks

  • Serving ideas: You can also serve the pistachio and white bean mixture as a dip with a platter of fresh veggies, crackers, or warm pita bread-perfect for a casual gathering or snack board.
  • Troubleshooting: If the spread is too thick, add a bit of water or extra virgin olive oil to reach your preferred consistency.
  • Scaling: You can easily double or triple this recipe for larger gatherings-just adjust the  ingredients proportionally.
White bean crostini spread topped with pistachios and pomegranate seeds.

Customize it your way

Like all my recipes, this pistachio and white bean crostini is completely customizable! Feel free to experiment with different toppings to make it your own. 

  • Toppings of your choice - Try adding a sprinkle of fresh chopped parsley, microgreens, or even toasted almonds. Swap pomegranate seeds for other fruits like dried cranberries, diced strawberries, or chopped apples, depending on the season and your preference. 

Can I make it ahead of time?

Yes! You can prepare the pistachio and white bean spread a day ahead and store it in an airtight container in the fridge. Simply toast the baguette slices and assemble the crostini right before serving to keep everything fresh and crispy.

White bean crostini spread topped with pistachios and pomegranate seeds.

How do I store leftovers?

Store any leftover pistachio and white bean spread in an airtight container in the fridge for up to 4 days. Leftover crostini are usually too hard to reuse-it's best to just make fresh baguette slices when you're ready to enjoy. You could also serve it as a dip with fresh veggies, crackers, or warm pita bread for an easy and delicious snack option.

Pistachio and white bean crostinis topped with pomegranate seeds.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

White Bean Pistachio Crostini 9
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Pistachio and White Bean Crostini

If you're searching for a crostini recipe that's perfect for the holidays, this white bean crostini is a must-try! Featuring creamy white beans, nutty pistachios, and any toppings of choice like pomegranate seeds. Ready in just 20 minutes and super easy to customize for any occasion.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Italian
Servings: 6 servings (~4 crostinis per serving)
Calories: 350kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 1- 10 ounce baguette, sliced on the bias into ¼-inch slices (about 24 slices)
  • Olive oil spray
  • ¾ cup roasted and salted shelled pistachios
  • 1 can 15 ounce cannellini beans, drained and rinsed
  • 2 cloves garlic minced (about 2 teaspoons)
  • 2 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil plus more for drizzling at the end
  • Salt and pepper to taste
  • ½ cup toppings of your choice (I have pomegranate seeds shown in the photos, but you could also do dried cranberries, diced strawberries, microgreens, chopped apples, toasted almonds, chopped parsley, etc.)

Instructions

  • Preheat your oven to 375°F (190ºC). Arrange the baguette slices on a large baking sheet, spray with olive oil, and toast in the oven for 4-6 minutes, or until slightly crispy.
  • Meanwhile, in a food processor, add pistachios and pulse until finely chopped into small pieces. Remove ¼ cup of the pistachios and set aside for garnish.
  • To the same food processor with the remaining pistachios, add white beans, garlic, tahini, lemon juice, olive oil, and salt and pepper to taste. Blend until mostly smooth.
  • Spread about 1 tablespoon of the white bean pistachio mixture onto each toasted baguette slice.
  • Top each slice with a sprinkle of any toppings of your choice (about 1 teaspoon) and a sprinkle of the reserved chopped pistachios.
  • Drizzle a small amount of olive oil over the crostini and serve immediately.

Notes

If you don't have a food processor, you can also use a blender to create the white bean pistachio mixture. You may just need to scrape the sides in between blending to ensure everything is smooth.
If you end up with extra white bean pistachio mixture, you can serve it as a dip with veggies and chips—similar to a hummus.
If you prefer a thinner spread, you can add a small amount of water and blend until you reach your desired consistency.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for pomegranate seeds as the topping. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 4crostinis | Calories: 350kcal | Carbohydrates: 47g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Sodium: 370mg | Potassium: 250mg | Fiber: 8g | Sugar: 5g | Calcium: 50mg | Iron: 2.8mg

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Individual Christmas Trifles — with Strawberry Santa Topper

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This Individual Christmas Trifles recipe is the perfect festive treat, with layers of creamy Greek yogurt, fresh fruit, and fluffy cake. Topped with adorable Strawberry Santa hats, it's as fun to make as it is to eat! Plus, you can customize it with different fruits. Whether you're hosting a holiday party or simply looking for a healthy, individual treat-this recipe has you covered.

Individual Christmas Trifles on wood board with fresh strawberries and kiwi

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

Why you'll love it

These Individual Christmas Trifles aren't just adorable-they're also a breeze to make! With colorful layers of fresh fruit, creamy yogurt, fluffy cake, and topped with cute strawberry Santas, they're a guaranteed showstopper.

  • Kid-friendly fun: The Strawberry Santas add a playful touch, making these trifles an interactive, family-friendly project that little ones will love helping with!
  • Versatile: You can easily swap out the red and green fruits to use up what you have on hand or use your favorites.
  • Great for make-ahead prep: Save time during the busy holiday season by preparing the layers ahead of time and assembling the trifles just before serving. A stress-free, crowd pleasing dessert!
Strawberry Santa hat with poppyseed eyes and red candy nose
2 Individual Christmas Trifles on wood board

Why is it healthy?

Not only are these Individual Christmas Trifles fun to make, but they also offer some great nutritional benefits. Here's why they're a win for both your taste buds and your health:

  • Greek yogurt: This creamy layer is high in protein, which supports muscle repair and growth. It's also a great source of probiotics which are fantastic for supporting gut health 
  • Fresh fruit: Strawberries and kiwis are loaded with vitamin C and antioxidants, which help support a healthy immune system-especially handy during flu season .
  • Portion control: Since these trifles are served in small, individual glasses, it's easier to stick to a reasonable serving size without overindulging.
Individual Christmas Trifles on wood board

Ingredients you'll need

Here's everything you'll need to whip up these Individual Christmas Trifles:

  • Greek yogurt: Opt for plain Greek yogurt to keep the sugar content lower.
  • Sugar-free vanilla pudding mix: This adds a subtle sweetness and helps thicken the yogurt mixture, creating a smooth texture. If you're not a fan of sugar-free pudding, feel free to use regular.
  • Vanilla protein powder: Boosts the protein content and adds a great vanilla flavor.
  • Strawberries or red fruit of your choice: For the photos, we chose strawberries but feel free to use another red fruit. If you do use strawberries, they'll match the strawberry Santa topper!
  • Kiwis or green fruit of your choice: Again for the photos, we chose kiwis but feel free to use another green fruit. If you are using kiwis, be sure to get them in advance and store them on the counter so they have a few days to ripen.
  • Yellow cake cubes: We love using Bob's Red Mill Yellow Cake Baking Mix that's so quick to whip up and bake. Bob's Red Mill has all kinds of options in their new Signature Baking Mixes line, which are filled with really high-quality ingredients and help cut down the baking prep time. 
  • Black sesame seeds and red candy: These tiny details bring your Strawberry Santas to life and make the trifles even more festive for Christmas or the holidays!
Individual Christmas Trifles on wood board with Bob's Red Mill yellow cake mix in background.

How to make it

Creating these trifles is easy and fun! Follow these simple steps:

Prepare the yogurt layer 

Mix the Greek yogurt with the sugar-free vanilla pudding mix and protein powder until smooth and creamy.

Layer the trifles 

In small glasses, add a layer of yogurt, followed by diced strawberries, diced kiwis, and yellow cake cubes. Here's how it will break down:

  1. Pipe ~¼ cup yogurt mixture in the bottom of the glass
  2. Add 2 tablespoons diced red fruit
  3. Add 2 tablespoons diced green fruit
  4. Sprinkle over ½ cup yellow cake cubes
  5. Pipe another ~¼ cup yogurt mixture on top

Make the Strawberry Santa's 

Slice the tops off large strawberries to create a flat base, and trim off the tips to form Santa's hats. Pipe the Greek yogurt mixture or store-bought whipped cream onto the flat base to create the beard, then use black sesame seeds for the eyes and red sprinkles for the nose. Sometimes it helps to use tweezers to add the eyes and nose on. Full breakdown in the recipe card!

Assemble 

Place a completed Strawberry Santa on top of each trifle and serve immediately for the cutest holiday dessert ever!

Greek Yogurt Icing Troubleshooting

I've found that the icing can sometimes have a different consistency depending on the yogurt and protein powder used. I tend to use a Costco brand Greek yogurt that is quite thick. If you're icing is looking too thin, you can always add some extra pudding mix or a spoonful of powdered sugar to thicken it up. Also, be sure you are using Greek yogurt, and not regular yogurt, as regular yogurt will be too thin.

Strawberry Santa hat close up

Recipe tips and tricks

  • Serving tips: These Individual Christmas Trifles pair perfectly with a cozy cup of hot cocoa or spiced tea. For an extra festive touch, serve them on a decorative tray.
  • Troubleshooting: If the yogurt mixture is too soft to pipe neatly, try chilling it for a few minutes in the fridge to firm it up, to make piping easier. 
  • Scaling: This recipe is super easy to double or triple if you're hosting a larger crowd. Just make sure you have plenty of fruit and cake on hand to make multiple mini trifles.
Individual Christmas Trifles on festive reindeer wood serving board
Individual Christmas Trifles on wood board with festive decor in background.

Customize it your way

Like all of my recipes, these Individual Christmas Trifles are completely customizable. You get to choose what ingredients you want to use. Here are a few fun ideas:

  • Red fruit of your choice: Use strawberries or mix things up with raspberries, apples, or another favorite.
  • Green fruit of your choice: Use kiwis or mix things up with honeydew melon, green grapes, or another favorite.
  • Feel free to switch up the yogurt: You can try a vanilla Greek yogurt, coconut yogurt, or a dairy-free alternative to suit your needs.
  • Feel free to switch up the cake: We love using yellow cake, but you could also use a vanilla cake or angel food cake.
Individual Christmas Trifles on wood board with fresh strawberries and kiwi

Can I make it ahead of time?

Absolutely! To save time on the big day, prepare all the components-the yogurt mixture, diced fruits, and cake cubes-a day in advance. Store them separately in airtight containers in the fridge. Then, simply assemble the trifles and decorate with the Strawberry Santas just before serving to keep everything fresh and visually stunning.

How do I store leftovers?

These trifles are best enjoyed right away. However, if you end up with extra, you can store these Individual Christmas Trifles with plastic wrap on top in the refrigerator for up to 1 day. To prevent the Strawberry Santas from becoming soggy, keep them separate from the rest of the trifle until you're ready to serve. Unfortunately, these trifles don't freeze well due to the fresh fruit and whipped cream, so it's best to enjoy them immediately or within a couple of days.

Strawberry Santa hat with Individual Christmas Trifles in background

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Individual Christmas Trifles 6
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Individual Christmas Trifles - with Strawberry Santa Topper

This Individual Christmas Trifle recipe is the perfect festive treat, with layers of creamy Greek yogurt, fresh fruit, and fluffy cake. Topped with adorable Strawberry Santa hats, it's as fun to make as it is to eat! Plus, you can customize it with different fruits.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 2 trifles
Calories: 200kcal
Author: Mackenzie Burgess, RDN

Ingredients

Trifle Ingredients:

  • 1 cup plain nonfat Greek yogurt
  • 1 tablespoon sugar-free vanilla pudding mix
  • 1 tablespoon vanilla protein powder
  • ½ cup diced red fruit of your choice (strawberries, raspberries, apples)
  • ½ cup diced green fruit of your choice (kiwi, honeydew melon, green grapes)
  • 1 cup bite-size pieces of yellow cake I love using Bob's Red Mill yellow cake mix

Strawberry Santa Ingredients:

Instructions

Trifle Instructions:

  • Combine Yogurt Mixture: In a bowl, whisk together the Greek yogurt, sugar-free pudding mix, and vanilla protein powder until smooth and creamy.
  • Optional: For easier layering, transfer the yogurt mixture to a piping bag or a resealable plastic bag with a corner snipped off.
  • Layer the Trifles: In two small (5-ounce) trifle glasses, layer the ingredients in this order:
    • ¼ cup yogurt mixture
    • 2 tablespoons diced red fruit
    • 2 tablespoons diced green fruit
    • ½ cup yellow cake cubes
    • Top with another ¼ cup yogurt mixture
    • Repeat the layers in the second trifle glass
  • You should end up with some extra yogurt mixture left to use for the Strawberry Santa toppers if desired - instructions below.

Strawberry Santa Instructions:

  • Wash and thoroughly dry the strawberries.Slice off the top of each strawberry to create a flat base. Then, cut a small slice from the middle of the strawberry to form the "hat."
  • Pipe a layer of leftover yogurt mixture onto the base of the strawberry to form Santa's face and beard. It should be about ½-inch off yogurt. Carefully place the strawberry "hat" on top.
  • Using tweezers or your hands, add two black sesame seeds for the eyes and a red sprinkle for the nose. Pipe a small dollop of yogurt mixture on top of the hat for a pom-pom.
  • Place a completed Strawberry Santa on top of each trifle, securing it with a toothpick. Serve immediately.

Notes

Greek Yogurt Icing Note: I've found that the icing can sometimes have a different consistency depending on the yogurt and protein powder used. I tend to use a Costco brand Greek yogurt that is quite thick. If you're icing is looking too thin, you can always add some extra pudding mix or a spoonful of powdered sugar to thicken it up. Also, be sure you are using Greek yogurt, and not regular yogurt, as regular yogurt will be too thin.

Nutrition

Serving: 1individual trifle | Calories: 200kcal | Carbohydrates: 29g | Protein: 17g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 150mg | Potassium: 455mg | Fiber: 2g | Sugar: 20g | Calcium: 190mg

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Greek yogurt trifles in front of holiday backdrop

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Holiday Date Bark

by Leave a Comment

This Holiday Date Bark recipe is perfect for festive snacking or gifting during the holiday and Christmas season. It features naturally sweet Medjool dates, creamy peanut butter, and dark chocolate. Customize with your choice of red and green toppings such as pomegranate seeds and pistachios! 

Holiday Date Bark topped with pistachios and pomegranate seeds

(Disclosure note: This post may contain affiliate links, meaning I earn a small commission if you make a purchase through one of my links-at no extra cost to you. As always, all opinions are my own. See my disclosure policy for more details.)

What is date bark?

Date bark is a popular snack that has gone viral on TikTok recently! It's made by flattening dates, spreading them with peanut butter and chocolate, and adding over your fave toppings. 

Holiday Date Bark on white plate

Why you'll love it

Looking for a healthy and delicious holiday treat? This Holiday Date Bark is your answer!

  • Super festive: The red and green toppings make it perfect for the holiday season.
  • Healthy swap: Naturally sweetened by dates, this recipe feels like a treat without overloading on added sugar.
  • Customizable: You can mix and match toppings to suit any dietary preference or craving.
Holiday Date Bark stacked up

Is this date bark healthy?

Medjool dates are a fresh-fruit with a caramel-like taste. Since they are a fruit, they are a source of naturally occurring sugars, there's ZERO added sugars in them. They also are also packed in fiber, potassium, and antioxidants. I personally love grabbing Natural Delights Medjool Dates!

Peanut butter adds a dose of healthy fats and protein to keep you satiated.

Finally, research suggests dark chocolate rich in cacao can support heart health and boost mood. Choose at least 70% cacao for the most benefits.

Holiday Date Bark on baking sheet

Ingredients you'll need

  • Medjool Dates: These are the star of the recipe! Look for Natural Delights or another fresh, soft variety for easy smashing and a naturally sweet flavor.
  • Creamy Peanut Butter: Smooth peanut butter spreads evenly and adds richness. Make sure to use a natural option without added sugars or oils.
  • Dark Chocolate Chips: Go for at least 70% cacao for a rich flavor and health benefits. Melt these gently to avoid scorching.
  • Red Toppings: Choose from pomegranate arils, dried cranberries, or freeze-dried strawberries to add bursts of color and sweetness.
  • Green Toppings: Pistachios, pumpkin seeds, or candied kiwi add crunch and vibrancy.
  • Flaky Sea Salt: This finishing touch balances the sweetness with a savory kick.
Holiday Date Bark cut into squares

How to make it

  1. Prep the dates: Pit the Medjool dates and place them on a sheet of parchment paper. Flatten them into a bark-like layer about ¼ inch thick using a flat-bottomed glass or your hands.
  2. Spread the peanut butter: Evenly coat the flattened date layer with peanut butter.
  3. Melt and pour the Chocolate: Melt the dark chocolate chips, then pour and spread the chocolate over the peanut butter. Use a spatula for even coverage.
  4. Add toppings: Sprinkle your chosen red and green toppings over the chocolate while it's still warm. Finish with flaky sea salt for a gourmet touch.
  5. Chill: Transfer the bark to the freezer and chill for 10 minutes or until the chocolate sets. Break into pieces and serve.
Dates, pitted and laid flat on baking tray
Dates with peanut butter spread on top
finished Holiday Date Bark with pomegranate seeds and pistachios

Recipe tips and tricks

  • Serving Tips: Serve this bark on a festive platter for a holiday party or package it in cellophane bags as homemade gifts.
  • Troubleshooting: If the dates are sticking while flattening, lightly grease your hands or the glass with a neutral oil.
  • Scaling: Want to make a bigger batch? Double the recipe and use a larger baking sheet to spread the mixture.
Holiday Date Bark on baking tray

Customize it your way

Like all of my other recipes, this Holiday Date Bark is completely customizable. You get to choose what toppings and spreads you want to use.

  • Red toppings of your choice: I used pomegranate seeds (arils), but toppings like dried cranberries or freeze dried strawberries work great too!
  • Green toppings of your choice: I used roughly chopped pistachios, but toppings like pumpkin seeds or chopped green candied kiwi work great too!  
  • Feel free to switch up the peanut butter: Swap peanut butter for almond butter or sunflower seed butter for a nut-free option.
Holiday Date Bark cut into squares

Can I make it ahead of time?

Absolutely! Holiday Date Bark can be made in advance. Once set, store the pieces in an airtight container in the fridge.

Holiday Date Bark stacked up.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 5 days. You can also store in the freezer for up to 1 month, just let that for 10 minutes before enjoying.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Holiday Date Bark 10
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Holiday Date Bark

This Holiday Date Bark recipe is perfect for festive snacking or gifting during the holiday and Christmas season. It features naturally sweet Medjool dates, creamy peanut butter, and dark chocolate. Customize with your choice of red and green toppings such as pomegranate seeds and pistachios!
Course: Dessert
Cuisine: American
Calories: 170kcal
Author: Mackenzie Burgess, RDN

Ingredients

  • 20 Medjool dates, pitted (about 2 cups or 1 package of Natural Delights Medjool Dates)
  • ¼ cup creamy peanut butter
  • ½ cup melted dark chocolate chips
  • ¼ cup red toppings of your choice (pomegranate arils, dried cranberries, or freeze dried strawberries)
  • 3 tablespoons green toppings of your choice (roughly chopped pistachios, pumpkin seeds, or chopped green candied kiwi)
  • ¼ teaspoon flaky sea salt

Instructions

  • With a knife, cut the Medjool dates open without slicing all the way through and place them on a sheet of wax paper or parchment paper. Arrange the dates into a grid of 5 dates wide by 4 dates long.
  • Place another sheet of wax paper or parchment paper on top and use a flat-bottomed glass or your hands to smash the dates into a flat, bark-like layer, about ¼ inch thick. Remove the top layer of paper before proceeding.
  • Evenly spread the peanut butter over the flattened date layer, ensuring full coverage.
  • Pour the melted chocolate over the peanut butter-covered date layer and spread it evenly with a spatula.
  • Sprinkle the pomegranate arils and chopped pistachios over the warm chocolate. Add flaky sea salt.
  • Transfer the parchment paper with the bark to the freezer and let it chill for 15-30 minutes, or until the chocolate is fully set. (Time varies depending on your freezer.)
  • Remove bark from the freezer and use a sharp knife to cut into about 16 squares.
  • Store any leftovers in an airtight container in the fridge for up to 5 days. You can also store in the freezer for up to 1 month, just let that for 10 minutes before enjoying.

Notes

Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for pomegranate seeds and pistachios. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1piece | Calories: 170kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 2.5g | Sodium: 75mg | Potassium: 315mg | Fiber: 3g | Sugar: 23g | Calcium: 30mg

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Healthy holiday date bark

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