It’s more than smart grocery shopping. It also involves understanding what’s in season (and why that matters), knowing how to properly store fresh produce, and having a collection of go-to seasonal recipes and simple vegetable sides when you’re in a pinch.

Speaking of savvy shopping, it’s a popular topic here on the blog. Be sure to check out my tips for grocery shopping on a budget, stocking up on the least expensive foods, and how to prevent food waste, because we don’t want our hard-earned dollars going in the trash!

Saving money on fresh produce isn’t just about savvy shopping. It’s the leading category of food waste in households, often due to over-purchasing and spoilage from its short shelf life. From the time it’s picked, processed, arrives at the grocery store, and makes it to your table, it’s already weeks old. I can give you all my best tips and tricks for saving money on fruits and vegetables, but you’ll inevitably find yourself with more than you need, so be sure to read to the end, where I’ll share some of my favorite ways to use it up.

Incorporating more fruits and vegetables is one of the simplest ways to improve overall health. Produce is also one of the best natural sources of fiber, a nutrient that supports digestion, helps balance blood sugar, and keeps you feeling full longer. Speaking of fiber, I recently wrote about how increasing fiber significantly improved my health.

Saving Money On Fresh Produce

Buying in-season produce is cheaper, tastes better, and is more nutritious than out-of-season alternatives. One reason is that it’s more plentiful, so there is more of it to cycle through. Be flexible and adapt to what’s in season and more affordable, rather than what you want.

Shop weekly ads and plan your grocery budget around what’s on sale. Your family might love strawberries, but if they’re not on sale that week and apples are, buy the apples.

Asian markets have ridiculously low prices on produce and fresh herbs. Like…crazy low. If you’ve never been to one, I encourage you to go see what deals you can find. This is my go-to place for buying fresh herbs and other unique produce, such as baby bok choy.

Prep it yourself. We’ve all seen those containers of already prepped produce that’s ready to use. They’re convenient, but they come at a high cost. Just today, I saw a package of diced onions at Publix for $3.29. A whole red onion was 89¢. It takes three minutes to dice an onion. This one is a no-brainer. If you want to buy it already prepped, head to the frozen aisle where it’s much cheaper.

Related: Reduce Your Grocery Bill With These Tips 

Buy the bigger size. If something is priced as “each” and not “per pound”, look for the biggest ones to get more for your money. In the picture above, you can clearly see the size difference. It may not seem like a significant savings, but for someone who cooks for one person frequently, like me, it’s the difference between having enough for one meal and possibly two or three. When buying bags of produce, choose the larger bag. Even though the weight is the same, a bag with six smaller apples will last longer.

Farmers’ markets have some amazing deals on produce, but they can also be a money trap. Try not to get sucked into all the fun things and stick to only what you need.  The main benefit of buying from local farms is that it supports small businesses, and you’ll likely receive produce that was just picked and will last longer, helping prevent waste and save money. 

Shop at discount stores like Aldi and Save-A-Lot. For produce specifically, I find the prices unbeatable and the quality superb. This varies by store, but the Aldi I shop at in Nashville consistently offers higher-quality produce than Publix and Kroger at much lower prices. 

Use coupons. Almost every grocery store these days has a loyalty program and a mobile app to go with it, where you can scan weekly sales ads, save digital coupons, and redeem loyalty discounts. My favorite time to do this is when I’m watching TV. It’s an easy, low-effort way to save money on groceries, including produce!

Related: Ingredient Prepping To Save Time & Money

Miscellaneous Tips

• Grow your own garden, join a local co-op, or go to u-pick farms, and use coupons.
• Sign up for newsletters of your favorite produce brands for coupons and discounts.
• Grow your own. I use a LOT of fresh herbs. Having window sills has saved us so much money!
• Properly store fresh produce to extend its lifespan. Click here for a simple list and a free printable.
• Compare unit pricing instead of package pricing. Sometimes what you think is the better deal isn’t.
• Buy less.  It’s easy enough to stop at a grocery store if you need something, which helps reduce waste.

How To Keep It From Going Bad

As promised, here is exactly what I do with produce that’s about to go bad.

Just cook it. A quick cook will often buy you several more days. The trick here is to keep it simple. Just yesterday, I microwaved a potato to prevent it from ripening. I also had bell peppers that needed to be used, so I cut them in half, removed the core, rubbed them with olive oil, and placed them in the air fryer. It took two minutes, and now they will be fine for a few more days. My cooked apples (shown below) take just five minutes to prepare and can be enjoyed for breakfast, as a snack, or as dessert. You can find the recipe here.

Freeze it. Most produce freezes without blanching. If you hate blanching as I do, cook it, let it cool, and freeze it. One of my favorite things to freeze is fresh greens, like kale and spinach. They can go directly from the freezer into a pot of soup, smoothies, or casseroles. Once they’re frozen, you can actually crush them with your hand and voilà, no chopping necessary.

I hope this post has provided helpful ideas for saving money on fresh produce. If you have any suggestions, please share them in the comments below!

This cold white bean salad can be served on its own or as an easy side dish. It’s a personal favorite around the holidays, especially at Christmas, due to its gorgeous colors.

And if you’re a fan of easy salads, my creamy chickpea salad has a unique twist, while the cherry tomato pasta salad is fresh and bright. This high-protein tuna pasta salad has been popular on the blog for months!

I spent many hours in the kitchen with both of my grandmothers growing up. It’s where my love of cooking began, and I learned so much from them. I remember my grandma Abruzzese making a handful of recipes on repeat, and Italian Cannellini Bean Salad was one of them. My version isn’t exactly hers, but it’s pretty close!

In my quest to increase my fiber intake, I’ve been making a different bean salad every week. Beans are high in fiber, protein, and nutrients. They’re a superfood! And since salads are so versatile, you can load them with good-for-you ingredients to make them even healthier. This salad is one of our favorites, and it literally takes 10 minutes to make.

Italian Cannellini Bean Salad

Don’t let the simplicity of the salad fool you! It’s delicious! Creamy cannellini beans and fresh herbs are combined with sun-dried tomatoes plus their oil, resulting in a delightful and addictive salad you’ll want to make on repeat – I have been! 

The star of the show is the sun-dried tomatoes. Their chewy, tart, sweet flavor is perfection with the creamy cannellini beans! One of these days, when I finally get around to making a list of what I consider to be pantry essentials, sun-dried tomatoes will be on it. They’re a flavor bomb and belong in every pantry!

Related: Simple Chickpea Salad

Ingredients You’ll Need

This is a simple recipe using mostly pantry ingredients. Fresh parsley is optional but recommended, especially when serving this dish during the holidays.

• Cannellini beans. Their creamy texture and mild flavor are perfect for this salad.
• Sun-dried tomatoes. They add a delightful chewiness and tangy, sweet flavor.
• Red wine vinegar. Along with olive oil, seasonings, and parsley for a simple, red wine vinaigrette to brighten up and balance the dish.

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Italian Cannellini Bean Salad Instructions

This can be prepared in under 15 minutes. Detailed instructions are included in the recipe card below.

1. Rinse and drain the beans, and add them to a large mixing bowl.
2. Chop the parsley and add it to the bowl. Add the sun-dried tomato oil, red wine vinegar, salt, pepper, oregano, and smoked paprika. Stir gently, making sure all the ingredients are evenly combined. I prefer to use two small spatulas to avoid breaking up the beans too much.
3. Taste and adjust the ingredients to your liking. I love vinegar, so I add a little more. I almost always write my recipes with less vinegar than I actually use, because I prefer a lot of acid. Remember that recipes are guides and not rules. Use as much or as little of each ingredient as you want.
4. Serve immediately, or let it marinate in the fridge for about 30 minutes. 

Store in an airtight container in the fridge for up to 5 days.

Related: Orzo & Veggie Pasta Salad

Notes & Serving Suggestions

• Canned beans are your friend. If you prefer to use dried beans and soak them, that’s your prerogative, but having a variety of canned beans on hand allows you to pull together salads like this in minutes. 
• Stir well before serving. Dressing and sauces often settle to the bottom of the bowl, so giving it a good stir just before serving helps evenly distribute the dressing, ensuring every bite is delicious.
• Enjoy it as a light meal or snack or alongside virtually any cooked protein, especially grilled meat and seafood. Serve it over a bed of greens, such as spinach, kale, or arugula, to add volume and texture. 
• Cannellini beans are often referred to as white kidney beans. Great Northern Beans would be my second choice. Having said that, if you have a favorite type of bean, feel free to use it. I’ve also made this with chickpeas. Although the textures are different, it’s delicious.

If you’ve tried my Italian Cannellini Bean Salad or any recipe on my site, please leave a comment below!

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Italian Cannellini Bean Salad for Any Occasion

Italian cannellini bean salad combines simple ingredients for a flavor-packed dish perfect as a side or a standalone meal.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 110kcal

Equipment

• Cannellini Beans
• Smoked Paprika
• Red Wine Vinegar
• Small Spatula
• Small Strainer
• Grey Serving Bowl

Ingredients

• 15.5 ounces cannellini beans
• 2 tbsp red wine vinegar
• 1 tbsp sun-dried tomato oil
• 1/3 cup sun-dried tomatoes, packed in oil
• 1/3 cup chopped Italian parsley
• 1/2 tsp sea salt
• 1/4 tsp dried oregano
• 1/8 tsp smoked paprika
• Optional: 1/4 teaspoon crushed red pepper

Instructions

• Add the cannellini beans to a small strainer and rinse with cold water.
• Drain thoroughly, and add the beans to a mixing bowl.
• Roughly chop the sun-dried tomatoes, if necessary. Add to the beans.
• Add the parsley, vinegar, sun-dried tomato oil, and seasonings to the beans.
• Stir gently, making sure all the ingredients are evenly combined.
• Taste and adjust the ingredients to your liking.

Nutrition

Calories: 110kcal | Carbohydrates: 20g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 565mg | Potassium: 235mg | Fiber: 6g | Sugar: 0.1g | Vitamin C: 20mg | Calcium: 82mg | Iron: 3mg

Chickpeas (or garbanzo beans) are the star here, bringing protein and fiber to the party along with a simple, zesty red wine vinaigrette—think bright acidity, a touch of sweetness, and fresh herbs. It works as a standalone dish or as part of a protein bowl, sandwich, wrap, or even a dip with crunchy pita chips. This easy bean salad is light, refreshing, and packed with crunchy veggies, making it perfect for a quick lunch or healthy meal prep.

And if you love chickpea salads, my creamy chickpea salad is similar, but tossed in a creamy, flavor-packed tahini dressing. Another reader favorite is this cannellini bean salad with sundried tomatoes – so good!

They can be used in soups, sandwiches, dips, and even turned into cakes and muffins! I recommend always having a can or two in your pantry for quick and healthy recipes like this simple chickpea salad!

Since it is dairy-free, it will hold up in higher temperatures a little longer than something mayonnaise or yogurt-based. It’s perfect for summer, but I enjoy it all year as a light lunch or healthy side dish. It pairs beautifully with pan-seared fish, steaks, and chicken. It also holds up well, making it perfect for your weekly meal prep!

Simple Chickpea Salad

Chickpeas, or garbanzo beans, are part of the plant family of legumes called Fabaceae. They’re actually beans, which is confusing since the word “pea” is in the name. They’re incredibly nutritious and an excellent source of protein, fiber, vitamins, and minerals. Protein and fiber both play a role in weight control. In fact, adding protein to my diet is one of the things that finally helped me lose and maintain my menopause weight.

Another thing that helps me maintain my weight during menopause is adding volume to meals with low-calorie veggies like onions, peppers, cucumbers, and greens. The salad is an excellent example of a high-volume, high-protein, lower-calorie meal. 

Related: 10-Minute Tangy Tomato Dressing Recipe

Ingredients You’ll Need

This simple chickpea salad requires only a can of chicken peas, fresh veggies, and a simple vinaigrette!

• Chickpeas. To make this easier, I used canned chickpeas. If you prefer dried, directions are below.
• English cucumbers. They add a refreshing crunch. I prefer to leave the skin on.
• Yellow bell pepper. For sweetness and crunch.
• Sun-dried tomatoes. Give the salad a delicious sweet-tart flavor and some chewiness.
• Capers. AKA little salt bombs of joy, add a pop of briny, salty deliciousness.
• Scallions. Add a pop of freshness and crunch with a mild onion flavor.
• Italian parsley. Fresh herbs brighten up the salad and add depth.
• Red wine vinaigrette. A zippy dressing with smoked paprika and Aleppo pepper brings the whole salad together. A touch of Dijon gives the dressing some viscosity, allowing it to coat the chickpeas better.

Cooking Dried Chickpeas

1. Add a bag of dried chickpeas to a large bowl along with a teaspoon of salt.
2. Cover with water, and let them soak in the refrigerator for 12 hours or overnight.
3. Drain the chickpeas and rinse them well.
4. Add the chickpeas to a large pot with enough water to cover them.
5. Bring to a boil, turn the heat down, and gently simmer for one and a half to two hours.
6. The beans are done when they tender all the way through without being mushy. If they still feel a little firm in the middle, cook them a little longer.

1. Add your chickpeas to a large pot.
2. Cover them with water and add a teaspoon of salt.
3. Bring it to a boil, turn the heat off, and cover the pot.
4. Soak for one hour, drain and rinse well, and cook as instructed above.

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Simple Chickpea Salad Steps

Prepping the veggies is the most time-consuming part. From start to finish, you can have this on the table in about 15 minutes!

1. Mix the dressing first in the bottom of a bowl big enough to hold the salad.
2. Wash and prep the veggies, adding them to the dressing as you go.
3. Drain and rinse the chickpeas well, and add them to the bowl with the rest of the ingredients.
4. Gently toss the coat of all of the ingredients, give it a taste, and adjust the salt pepper.

Related: Cherry Tomato Pasta Salad

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Serving Suggestions & Tips

This is an incredibly versatile recipe and can be enjoyed in many ways!

• Serve alongside any cooked protein as a side dish.
• Wrap it up in a tortilla or stuff it into warm pita bread.
• Serve over a bed of greens with grilled chicken or shrimp.
• Add it to a platter alongside hummus, Kalamata olives, feta cheese, and fresh pita.
• To pump up the protein, add canned tuna to the salad. Tofu works well here, too.
• Load it up with olives, bell pepper, celery, red onion, purple cabbage – whatever you like!
• Jazz it up with fresh herbs. A generous amount of dill and parsley would be delicious!
• Don’t like chickpeas? Cannellini beans, kidney beans, or any other type of bean will all work.
• Avocado will also add creaminess, along with healthy fats and fiber. 
• Transfer the salad into meal prep containers for healthy meals throughout the week.
• Store in an airtight container in the fridge for up to three days. As mentioned above, the cucumber will start to lose its texture after two days, but I ate the rest on day three and thought it was fine.

If you try this simple chickpea salad, I’d love it if you would leave a comment below!

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Simple Chickpea Salad With Zesty Red Wine Vinaigrette

Enjoy a delicious simple chickpea salad that combines zesty flavors with crunchy veggies for a nutritious, high-fiber, high-protein meal.

Course Salad

Cuisine Mediterranean

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 89kcal

Equipment

• Good Olive Oil
• Smoked Paprika
• Aleppo Pepper
• Organic Chickpeas
• Stainless Steel Colander
• Glass Mixing Bowl
• Vegetable Chopper

Ingredients

Salad Ingredients

• 1 15.5 ounce can of chickpeas
• 1/2 cup English cucumber, diced
• 1/4 cup yellow pepper, diced
• 1/4 cup sun-dried tomatoes in olive oil, chopped
• 2 scallions, thinly sliced
• 2 tbsp chopped Italian parsley
• 1 tbsp capers, drained

Viniagrette Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/2 tsp Monkfruit sweetener
• 1/4 tsp cumin
• 1/4 tsp Aleppo pepper
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

• In a large bowl, add all of the dressing ingredients. Whisk to combine.
• Add all remaining ingredients to the bowl.
• Gently toss all the ingredients together.
• Taste, and adjust the salt pepper.

Nutrition

Calories: 89kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 253mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg

The unique spice blend is what sets this recipe apart. It’s not your average salt-and-olive-oil (not that there’s anything wrong with that). Smoked paprika, cumin, chili powder, oregano, and chili flakes are combined with salted butter and roasted to perfection. I love serving these simple roasted carrots in the fall and as part of my holiday side dish lineup! The recipe can easily be doubled or tripled to feed a crowd. 

For more easy side dishes, see my savory pumpkin rice (another perfect one for Thanksgiving), easy roasted mushrooms with garlic and thyme, and 10-minute cannelini bean salad.  

The inspiration for this spiced carrots recipe came from a dish I had at Tupelo Honey Café years ago: spiced roasted vegetables served over a harissa yogurt, which was absolutely delicious. I still think about it and immediately recreated it at home! I leave the okra out because I love serving these during the holidays, and not everyone is a fan. Honestly, this could be any combination of vegetables because the spice blend is what makes the dish unique. It’s an easy carrot side dish that’s always on my Thanksgiving and Christmas menu!

Spiced Carrots Recipe

These are the perfect side dish and a fun appetizer, which inspired this recipe. Serve the carrots with toothpicks and a zesty dipping sauce. I usually mix Greek yogurt, grated garlic, lemon juice, a small pinch of salt and pepper, and a little honey for balance. I keep it simple so the sauce doesn’t compete with the carrots’ flavor. We all need an arsenal of easy side dish recipes, and this one should definitely be on it. 

Related: Pumpkin Rice – Perfect Side Dish For Fall

Health Benefits Of Carrots

Carrots are a crunchy, low-calorie veggie packed with nutrients! They’re rich in beta-carotene, fiber, vitamin K1, potassium, and powerful antioxidants that can help combat cancer and inflammation. The fiber in carrots can help lower cholesterol, aid in weight management, and may even help balance estrogen levels.

Spiced Carrots Preparation

• Preheat the oven to 350°F. Melt the butter in a mixing bowl and place it in the microwave. Cook on high for 15 to 20 seconds or until the butter is melted.
• Add the olive oil, smoked paprika, oregano, chili powder, cumin, chili flakes, salt, and pepper to the melted butter, whisking to combine. Add the carrots and toss until they are evenly coated with the butter and seasonings. 
• To prep the baking sheet, rub it with additional butter as shown in the picture. Thoroughly coat the pan, then break up any remaining pieces around it.
• Once the baking sheet is prepped, spread the carrots in a single layer, add a quarter cup of water, cover tightly with foil, and bake for 20 minutes. After 20 minutes, remove the pan from the oven. Increase the heat to 400°F, remove the foil, stir the carrots, and bake for an additional 10 to 15 minutes, or until lightly browned and tender to your liking.

Cook’s note. Have you ever noticed how roasted carrots look dry and shriveled up? It’s simply the result of roasting vegetables, especially carrots. As they roast, they lose moisture, which is actually a good thing. It intensifies their flavor and creates caramelization. Unfortunately, it can make the carrots look pretty sad. To help with that, I start the carrots covered with a splash of water, which creates steam. They cook uncovered for the last 10 minutes to get some color and caramelization.

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Recipe Tips

• When serving my spiced carrots to guests, I like to transfer them to a pretty serving platter and garnish with fresh oregano. Shaved parmesan is a nice touch, too. 
• To prep the carrots the day before, toss them with the butter mixture, cover, and spread them on the sheet pan just before cooking. When you’re in the thick of cooking a big holiday meal, you’ll be grateful for anything that’s already done!
• Feel free to change it up! If you don’t have oregano, add a little dried thyme. A little chili powder is a nice touch. If you don’t want the spice or you’re serving this to kids, leave the chili flakes off.
• I typically use baby carrots, though whole-roasted or rainbow carrots make a beautiful presentation. Any carrots will work!

If you’ve tried my spiced carrots recipe or any recipe on my site, please leave a comment below!

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Spiced Carrots | Easy Healthy Side Dish

Don’t know what to do with that bag of carrots in your fridge? These spiced carrots are the answer! Savory, smoky, and spicy, they’re totally addictive. They’re also gluten-free, high fiber, and vegetarian!

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 109kcal

Equipment

• Large Baking Sheets
• Smoked Paprika
• Redmond Real Salt
• Oregano
• Good Olive Oil

Ingredients

• 32- ounces baby carrots
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili flakes

Instructions

• Preheat the oven to 350°.
• Add 1 tablespoon of the butter to a large microwave-safe bowl.
• Cook in the microwave for 20 seconds or until the butter is melted.
• Add the olive oil and all of the seasonings to the melted butter.
• Stir the butter mixture until evenly combined.
• Add the carrots to the butter mixture, and toss well.
• Rub a large baking sheet with the remaining tablespoon of butter.
• If there's any butter left, place it around the pan.
• Add the carrots to the baking sheet, and spread them in a single layer.
• Add one quarter cup of water to the baking pan.
• Cover the baking sheet tightly with foil.
• Bake the carrots for 20 minutes.
• After 20 minutes, remove the pan from the oven, and increase the heat to 425°F.
• Uncover the carrots and stir them around. Redistribute in an even layer.
• Place the carrots back in the oven.
• Bake for 10 to 15 minutes or until tender and lightly browned.
• Remove from the oven and adjust the salt.

Nutrition

Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 537mg | Potassium: 372mg | Fiber: 5g | Sugar: 7g | Vitamin A: 21079IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg

Today, we’re discussing how increasing your protein intake can improve your overall health, alleviate menopause symptoms, the recommended amount of protein, and the best sources of protein.

My high-protein recipes are a great starting point for inspiration. Additionally, I’ve included a sample menu to achieve a daily protein goal of 100g or more, along with a free high-protein grocery list at the end of this post.

Everyone is talking about protein, but my experience started long before it was trendy. In fact, I wrote a post about my menopause journey and how increasing my protein was one of the things that had a profound effect on how I felt and my weight. 

Like so many other women going through menopause and perimenopause, my first symptom of menopause was weight gain. Healthy eating, walking, and working out were not yielding results, but as soon as I started incorporating 100+ grams of protein into my daily diet, the numbers on the scale began to decrease rapidly. That was nearly two years ago, and the weight has not returned. I gave my body what it needed, and it responded quickly, bringing me to my next point.

Health and wellness are not one-size-fits-all. What works for me may not work for you. This isn’t medical advice. I’m sharing my journey with protein and how it helped me feel my best, in hopes that it will help you. Be sure to scroll all the way to the end for your free high-protein grocery list PDF!

Benefits Of Protein For Women

Let’s understand why it’s necessary. Protein is a vital macronutrient essential for maintaining overall health. The body needs protein to build muscle, repair tissue, boost metabolism, control appetite, and more.

You don’t have to be a woman going through menopause to appreciate this post. The benefits of a high-protein diet apply to everyone. Athletes, bodybuilders, anyone struggling with their weight, older adults, people recovering from illness or injury, pregnant and breastfeeding women, vegetarians, and vegans can benefit from increasing their protein intake.

Lastly, I have numerous high-protein recipes on the site. Some of my favorites are my cottage cheese bowls, homemade Italian chicken sausage, and high-protein chicken salad recipes!

Benefits Of Eating Protein

• Protein Builds Muscle Mass. Protein is the building block of muscle growth and repair. As women age, they tend to lose muscle mass, particularly after menopause. Incorporating protein, along with strength training, can help.
• Eating Protein Keeps You Full. Protein triggers hunger-related hormones that signal your brain that you’re full while decreasing the hormone that stimulates hunger. It also takes longer to digest carbohydrates, slowing gastric emptying. This means that food stays in your stomach longer, prolonging the feeling of fullness. Below is a list of my go-to high-protein foods.
• Protein Gives You Energy. Carbohydrates can give you an instant surge of energy, but they can also give you a “crash” where you’ll feel tired and hungry. Protein helps stabilize blood sugar by slowing digestion, leading to more steady, sustained energy.
• Eating Protein Burns Fat. Digesting protein requires more energy than carbohydrates or fats. During digestion, protein burns 20 to 30% of its calories compared to 5 to 10% for carbohydrates and 0 to 3% for fats. Eating more protein literally means you’re burning more calories.

How Much Protein Do You Really Need?

• Many online tools can help you calculate your needs, but the recommended amount for basic survival is 0.36 grams of protein per pound of body weight. The recommended amount of protein for muscle gain, which is my goal during perimenopause and beyond, is 0.73–1.0 grams of protein per pound of body weight. I aim for one gram of protein per pound of body weight, which is straightforward math. Below, you’ll find a simple food plan for consuming 100 grams of protein per day, along with some protein-rich food ideas.

What Are The Best Sources Of Protein?

The best protein sources are the ones you will actually eat! Read that again.

We won’t know the benefits of protein if we aren’t actually getting it, and I have found that the easier it is, the more likely we are to stick to it. I’m sharing my favorites below—the foods I always have on hand. I focus on easy protein sources that are either ready-to-eat or require minimal effort.

On The Go Protein Options

Here are some of my favorite high-protein snacks. Sometimes, you need something you can grab and run out the door!

• Righteous Felon Meat Sticks – the best, period!
• Protein Bars – I love TRUBAR. They’re high in protein and fiber.
• Nuts. I snack on almonds, walnuts, or cashews every day. 
• Cheese. I cut my favorite cheeses into cubes for quick snacks!

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Clean Protein Powder

Protein powder is one of the easiest options for easy, high-protein meals. You can add it to smoothies and yogurt bowls, make your own protein drinks, mix it into oatmeal, and even add it to baked goods like muffins and pancakes. Some have questionable ingredients and taste awful. This is my favorite brand, because it tastes great and has a short and sweet list of ingredients. 

Greek Yogurt

Protein isn’t the only benefit of Greek yogurt. It’s a fantastic source of probiotics, provided you purchase a high-quality product. A six-ounce serving offers between 15 and 18 grams of protein. Regular yogurt has very little protein. Choose Greek yogurt or skyr for the highest protein content and good gut benefits. Greek yogurt can be used in yogurt parfaits, smoothies, sauces, dressings, and baking, like two-ingredient bagels and flatbread. 

Cottage Cheese

Next is everyone’s favorite ingredient, including mine. I love it so much that I’ve dedicated a whole blog post to my favorite savory cottage cheese bowls and another one to how to cook with it. It’s delicious, creamy, and versatile. Make cottage cheese toast, use it in chicken salad, dressings, breakfast bowls, sauces, and pasta salad. I use cottage cheese in many recipes as a lazy way to get protein.

Canned Meat

Canned meats, such as tuna, salmon, sardines, and anchovies, are, indeed, excellent sources of protein. Furthermore, they’re portable and convenient! This brand of tuna is our go-to, and we use it to make endless recipes with canned tuna, like my mayo-free tuna salad and high-protein tuna pasta salad. The protein amount will vary from brand to brand, but most tuna gives you around 20 grams per 3 ounces.

Beans For Protein

Not only are beans a great source of protein, but they’re also high in fiber and nutrients. They’re incredibly versatile. You can eat them raw in salads or cooked in soups, one-pan meals, and casseroles. I always have a variety of beans, like cannellini beans, kidney beans, and lentils, in my pantry. My Italian cannellini bean salad takes ten minutes to make and is DE-lish!

Cheese

Cheese is an excellent source of protein, and with endless choices, you won’t get bored. Parmesan cheese is my all-time favorite. Just one ounce provides 10 grams of protein! Here are some popular varieties and their protein amounts.

• Parmesan: 1 oz = 10 grams of protein
• Cheddar: 1 oz = 7 grams of protein
• Gouda: 1 oz = 7 grams of protein
• Mozzarella: 1 oz = 7 grams of protein
• Provolone: 1 oz = 7 grams of protein
• Blue Cheese: 1 oz = 6 grams of protein
• Feta: 1 oz = 4 grams of protein
• Ricotta: 1/2 cup = 4 grams of protein

Peas and Edamame

I’m never without a bag of peas or edamame in my freezer. They are both fantastic protein and fiber sources—one cup of peas provides 8 grams of protein, and one cup of edamame provides 17 grams. You can eat them on their own as a snack, add them to salads, or incorporate them into soups, curries, rice bowls, and cottage cheese dishes. We love them in this shrimp rice bowl, and my husband’s favorite is the orzo pasta salad.

Toppings

The nutritional benefits of garnishes and toppings should not be overlooked. A few tablespoons of hemp seeds sprinkled on a salad add 10 grams of protein. When mixed into your macaroni and cheese, nutritional yeast adds 8 grams of protein and a significant amount of B vitamins. Add cottage cheese or Greek yogurt to sauces, and sprinkle store-bought high-protein granola over oatmeal and yogurt bowls.

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What Are Some High-Protein Snacks?

Now that I’ve shared the benefits of protein, let’s explore some easy ways to incorporate it into your diet. Add these to your high-protein grocery list and start incorporating a few options into your daily routine. Below, I’ve provided a sample day of eating to get 100 grams of protein with little effort.

• Greek yogurt
• Cottage cheese cups
• Hard-boiled eggs or egg bites (like Starbucks)
• Roasted chickpeas
• String cheese or cheese cubes
• Protein bars (these are my favorite) and protein shakes
• Mixed nuts and seeds (almonds, peanuts, pumpkin seeds)
• Nut butter packets (peanut, almond)
• Roasted chickpeas
• Edamame (I always have a bag of shelled edamame in my freezer!)
• Tuna and salmon (canned or portable packets)
• Beef or turkey jerky (or plant-based jerky)
• Hummus with veggie sticks or crackers
• High-protein milk (like Fairlife)
• Overnight oats or chia pudding
• Sugar-free peanut butter powder

15 Sources Of Protein For Vegetarians

• Lentils and chickpeas
• Beans (black beans, kidney beans, etc.)
• Tofu or tempeh
• Edamame (roasted edamame is perfect for portable snacks)
• Quinoa, amaranth, or spelt
• Cottage cheese (typically not made with rennet)
• Oats + oat milk protein powder
• Milk (fortified plant-based)
• Eggs (if lacto-ovo vegetarian)
• Nuts and seeds (almonds, Pumpkin seeds, etc…)
• Nut butter + peanut butter powder
• Green peas + pea protein
• Chia seeds, flaxseeds, or hemp seeds
• Greek yogurt (vegetarian, not vegan)
• Plant-based protein bars

How Can I Get 100 Grams of Protein a Day?

Here’s an idea of what a full day of high-protein eating might look like with minimal effort, so you can easily reap the benefits.

Breakfast: Greek Yogurt Protein Bowl

• 1 cup plain Greek yogurt (20 grams of protein
• 1 scoop vanilla protein powder (22 grams of protein)
• 1/4 cup high-fiber granola (8 grams of protein)
• Total protein = 50 grams
• ** For additional flavor, texture, fiber, and nutrients, add hemp or chia seeds, fruit, and/or almond butter

Snack: Protein Bar

• I love TRUBAR! They average 12 grams of protein and just as much fiber!
• Total protein = 12 grams

Lunch: Tuna Salad

• 1 5.2-ounce can of tuna (22 grams of protein)
• 3 tbsp Greek yogurt (4 grams of protein)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• salt and pepper to taste
• Serve on 2 pieces of crispbread (3 grams of protein per piece)
• Total protein = 32 grams
• ** Add veggies for volume and fiber.

Snack: Cottage Cheese + Fruit or Veggies

• 1/2 cup cottage cheese (14 grams of protein)
• Total protein = 14 grams
• ** Enjoy with your favorite fruit or veggies.

Dinner: Rotisserie Chicken with Roasted Veggies

• 6 ounces of rotisserie chicken (42 grams of protein)
• Total protein = 42 grams (possibly more, depending on sides)
• ** Serve with any grain and veggies you like.

Daily Total = 150 grams of protein (remove what you don’t need or want)

I hope this post helped you understand the benefits of protein and some easy ways to incorporate it into your diet. Please share your tips and experiences in the comment section below. I’d love to hear!

High Protein Grocery List – FREE Printable PDF

I created this free printable grocery list of high-protein foods, including animal-based, plant-based, and vegan protein options, along with quick, no-cook protein snack ideas. Click here for your free printable. 

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It’s a quick and easy recipe that transforms leftover pumpkin purée into something utterly delicious. Lightly sweet and spiced, use it to make café-style pumpkin coffee at home, spread on toast, and stir into oatmeal.

It’s low in sugar, making it perfect for healthy pumpkin desserts and snacks, such as my five-minute pumpkin pie dip, which should definitely be part of your Thanksgiving menu. Serve with dippers like graham crackers and pear or apple slices as an easy holiday appetizer or dessert. Add this pumpkin sauce to your collection of fall food ideas and low-carb recipes. Make a batch as part of your weekly meal prep.

When the temps start to drop, and fall is in the air, we’re all scrambling to find new pumpkin recipes and make old favorites. From pumpkin bread and muffins to pumpkin pie, cookies, and even pumpkin soup, the list of ways to use pumpkin is endless—and this pumpkin spice sauce is one of the best!

Pumpkin is incredibly nutritious, providing vitamins, minerals, and fiber. And since it’s as versatile as it is healthy, it’s an ingredient I use year-round in both sweet and savory dishes. It’s delicious in pumpkin chili, soups, stews, and even pumpkin curry. Its tangy, earthy flavor works beautifully in savory recipes.

Pumpkin Spice Sauce

Due to the pumpkin’s texture, this sauce will not be completely smooth. We combine pumpkin purée with almond milk to thin it out, along with spices and a sweetener. Cooking it for 8 to 10 minutes adds depth of flavor and reduces the canned pumpkin flavor.

It’s not meant to be a pumpkin syrup and will not drizzle in the same way. For a thinner consistency, add a little more almond milk. Even better, add it to a blender and blend on low until it’s smooth and thinned out. 

Related: Savory Pumpkin Rice

Main Ingredients

• Pumpkin purée. This is my favorite brand. Use what you like, as long as it’s pumpkin puree and not pumpkin pie filling.
• Sweetener. To keep this low in sugar, I prefer to use a blend of allulose + monk fruit sweetener. Use what you like and adjust the amount to your taste.
• Spices. A little pumpkin pie spice and extra cinnamon pump up the flavor, along with a small amount of vanilla extract.

Pro tip. You will notice butter in the photo above, but it is not included in the directions. It’s an optional ingredient, but I love finishing the sauce with a tablespoon of salted butter to add richness and a buttery flavor. I typically do this when I’m specifically making the pumpkin sauce to drizzle over muffins, baked oatmeal, or pumpkin bread.

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Pumpkin Spice Sauce: Step-By-Step

You’ll be shocked at how easy this pumpkin spice sauce recipe is! If you’d like to make a larger batch, remember that you can adjust the serving size by using the slider in the recipe card below. It will automatically calculate the ingredients so you don’t have to.

1. Place a small nonstick skillet on the stove over medium heat.
2. Add all of the ingredients.
3. Bring to a simmer, constantly whisking.
4. Once you see some bubbles form, turn the heat down to low.
5. Gently cook for 5 minutes or until the sauce has slightly thickened.
6. Remove the pan from the stove, and let it rest for 5 minutes.
7. The sauce will slightly thicken as it cools.

And now you have the most delicious, sweet, buttery pumpkin pie sauce that you can use in so many ways!

Related: High-Protein Pumpkin Dip

Expert Tips

• I prefer a strong cinnamon flavor in this pumpkin spice sauce. Adjust the amount of seasonings to your taste, and don’t forget a small pinch of salt. It brings out the other flavors.
• This will thicken as it cools and get even thicker in the refrigerator, so don’t worry if the sauce looks a little too thin while it’s still in the pan.
• Once it cools, it will keep in the refrigerator for about two weeks. This makes a very thoughtful gift, especially for someone who loves pumpkin!

Ways To Use Pumpkin Spice Sauce

• Stir a little bit into your coffee or make a homemade pumpkin spice latte at home.
• Drizzle it over store-bought cheesecake, and voilà, you have an easy pumpkin pie cheesecake.
• Make overnight pumpkin oatmeal by adding some before or after it sits in the fridge.
• The sweetness pairs well with savory dishes. A little stirred into curries or chili adds a subtle sweetness that both dishes benefit from.

If you’ve tried my pumpkin spice sauce recipe or any recipe on my site, please leave a comment below!

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Pumpkin Spice Sauce for Cozy Autumn Recipes

Enjoy the flavors of autumn with homemade pumpkin spice sauce. Low sugar, versatile, and perfect for your fall recipes!

Course Sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Cooling Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 30kcal

Equipment

• Organic Pumpkin Puree
• Ceylon Cinnamon
• Pumpkin Pie Spice
• Vanilla Extract
• Almond Milk
• Small Nontoxic Frying Pan
• Real Sea Salt

Ingredients

• 1 cup pumpkin purée
• 2/3 cup almond milk
• 2 tablespoon allulose + monk fruit
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Small pinch of salt

Instructions

• Place a small nonstick skillet on the stove over medium heat.
• Add all of the ingredients.
• Bring to a simmer, constantly whisking.
• Once you see some bubbles form, turn the sauce down to low.
• Gently cook for 5 minutes, whisking often.
• Remove the pan from the stove, and let it rest for 5 minutes.
• The sauce will slightly thicken as it cools.

Notes

If you’d like to make a larger batch, adjust the serving size by using the slider in the recipe card below. It will automatically calculate the ingredient amounts for you.

Nutrition

Calories: 30kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Sodium: 58mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9534IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

Use them in my yogurt parfait recipe, an easy twist on apple crisp, or a high-protein Greek yogurt bowl! Serve them at Thanksgiving or Christmas as part of your holiday brunch or dinner, and watch them disappear!

I’ve never been much of a fruit girl. It’s not that I don’t like it. I just don’t go out of my way to eat it and prefer veggies. Stovetop-cooked apples, however, are one of the few fruit dishes I look forward to making, especially when the weather starts to cool down, and I’m craving all the fall comfort food! 

Simple cooked apples are nothing new. There are hundreds, if not thousands, of recipes on the Internet. What makes mine different is that you only need 4 ingredients and can make it in about 10 minutes. We’re not even turning on the oven, which is especially helpful during the holidays when you’re in the thick of cooking a big Thanksgiving or Christmas meal and your stove can’t hold any more.

Apples, butter or ghee, cinnamon, and a touch of salt are all you need. They can be stirred into oatmeal, yogurt bowls, or parfaits, like this one with apples and granola. The variations are endless!

Stovetop Cooked Apples

If you love baked apples but don’t want to turn on your oven, this simple cooked apple recipe is for you. They’re incredibly versatile and can be used in both sweet and savory dishes. Double the recipe as part of your healthy meal prep, and enjoy these simple cooked apples all week long. Sauteed apples are high in fiber and nutritious, making them a healthy choice that tastes like a treat. They’re dairy-free, gluten-free, and vegetarian. 

Cinnamon Apples Ingredients

Four simple ingredients and a few minutes are all you need for these stovetop cooked apples. Exact amounts are listed in the recipe card below.

• Apples. I see a lot of opinions online about which type of apples is best for cooking and baking. While some apples do work better than others for some recipes, the beauty of this recipe is that any apples will work. For this recipe, use what you’ve got and what you like.
• Cinnamon. You can certainly make these with just apples and butter, but a little cinnamon adds warmth and depth of flavor. I love using Ceylon cinnamon for its deep flavor and added nutritional benefits.
• Ghee or butter. I use salted ghee (clarified butter) or butter, depending on what I have on hand. Both will work.
• Sea salt. Just a touch brings out the apples’ sweetness. 

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How To Make Cooked Apples On The Stovetop

My favorite thing about this recipe, aside from its deliciousness, is how easy it is to make!

1. Start by dicing the apples and removing the cores. I prefer to leave the peel on because that’s where a lot of the fiber and nutrition live, but feel free to peel them. If I were making these for small children, I would peel them.
2. Once you’ve prepped your apples, place an 8- to 10-inch nonstick skillet on the stove over medium-high heat. Add the apples, cinnamon, ghee butter, and salt. 
3. After about a minute, you should hear the apples sizzling. Give them a good stir to incorporate the butter and cinnamon. 
4. Turn the heat down to medium-low and let the apples cook for 3 to 4 minutes, depending on how soft you like them. You’ll be surprised how quickly they get soft.
5. Remove them from the pan, let them cool, and enjoy!

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Tips + Serving + Storage

• If you want your apples to be a little sweeter, a drizzle of honey or maple syrup added to the pan will do the trick. If you’re watching your sugar, add a drop or two of liquid Stevia —my personal preference.
• For a quick dessert, there’s nothing not to love about warm, comforting cooked apples and vanilla ice cream—it’s cool, creamy, and deliciously sweet. For added texture, top with toasted nuts or granola. 
• If you love apple crisp but don’t want to bother making it, my quick version is perfect for a busy morning or as a healthier dessert!
• Once the apples have cooled, store them in a covered container in the refrigerator for up to 5 days. I do not recommend freezing these, as cooked or raw apples tend to deteriorate after freezing and thawing.

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If you’ve tried my stovetop cooked apples recipe or any recipe on my site, please leave a comment below!

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Stovetop Cooked Apples | Easy 10-Minute Recipe

Stovetop cooked apples take ten minutes to make and taste like Fall. They can be used in a variety of ways, from desserts to savory dishes.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 74kcal

Equipment

• Ceramic Nonstick Pan
• Ceylon Cinnamon
• Salted Ghee Butter
• Redmond Real Salt

Ingredients

• 2 apples
• 1 tbsp ghee or butter
• 1 tsp cinnamon
• Pinch of sea salt

Instructions

• Core and dice the apples.
• Place a medium-sized non-stick pan on the stove.
• Turn the heat on to medium-high.
• Add the apples, butter, salt, and cinnamon to the pan.
• When you hear the apples start to sizzle, turn the heat down to medium-low.
• Constantly stir to incorporate the butter and cinnamon.
• Cook for 3 to 4 minutes or until the apples are cooked to your desired tenderness.
• Transfer the apples to a bowl to stop the cooking and enjoy!

Nutrition

Calories: 74kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 3g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 100mg | Fiber: 2g | Sugar: 9g

Made with ripe tomatoes and plenty of them, protein-packed pasta, a zesty vinaigrette, and mozzarella pearls, this cherry tomato pasta salad will leave you feeling satisfied without weighing you down. This recipe is easy to prepare, keeps well for several days, and will be your new favorite summer salad!

It’s very similar to a Caprese pasta salad, and if you have fresh basil, I would definitely add some. For a heartier meal, try my high-protein tuna pasta salad. It’s one of the most popular recipes on the blog, and it’s one of my favorites for meal prep!

Like so many of my other favorite recipes, the salad started as a mistake. I wanted to make my bacon and tomato pasta salad, but I didn’t have any bacon. I decided to make it anyway, and I had already prepared a vinaigrette as part of my weekly ingredient prep. The result was a light and fresh pasta salad that I immediately knew I would be making again and again!

With summer heat already upon us, it’s nice to have some lighter recipes on hand, and simple tomato pasta salad is perfect! Heavy, mayonnaise-based salads tend to go downhill quickly at outdoor gatherings. This is one you can enjoy safely without stressing about anything spoiling too quickly, even longer if you leave out the mozzarella.

Cherry Tomato Pasta Salad

Why We Love It

• Simple. Just a few ingredients are all you need, and most of them you probably already have.
• Fresh. It’s fresh, bright, and bursting with flavor- a perfect summer salad!
• Flavorful. Speaking of flavor, we’re using a zesty vinaigrette as the dressing.
• Healthy. This is good-for-you food, providing protein, fiber, healthy fats, and vitamins!

Ingredients You’ll Need

The ingredients in this easy pasta and tomato salad recipe are simple. I provide swaps under “variations and ingredient substitutions” below.

• Pasta. I used Banza shells for this recipe. The small shells are the perfect size for catching the tomatoes and dressing. Chickpea pasta is a great way to add both protein and fiber to your diet. However, it’s an acquired taste. (see my notes below) I recommend making this with your favorite pasta – whatever kind that is! 
• Tomatoes. You can’t have a cherry tomato pasta salad without the main ingredient! I suggest using a variety of cherry tomatoes, as each has a different flavor profile, ranging from tangy to sweet. Using a variety adds a wonderful flavor to the dish. Here in Nashville, we have access to local farmers’ markets and stands throughout the summer. If you live in an area where they are not available, most grocery stores sell tomato medleys. For that matter, any tomato will work. I’ve even chopped up larger ones.
• Mozzarella pearls. Sometimes called bocconcini or ciliegine, mozzarella pearls are tiny balls of cheese about the size of a marble. They add a delicious creaminess and chewiness as well as protein! They also soak up the vinaigrette, essentially turning them into little marinated mozzarella balls.
• White onion. A small amount of very thinly sliced white onion adds a subtle onion flavor, as well as a hint of crunch.
• Curly parsley. A generous amount of curly parsley adds a grassy, floral flavor to the dish.
• Seasonings. A generous amount of oregano adds an earthy, savory flavor. Salt brings out the flavor, and a tiny bit of smoked paprika gives that little something in the background that you can’t quite put your finger on, but you know you like it! Salt to taste. (see notes)
• Vinaigrette. A simple red wine vinaigrette brings the salad together while keeping it fresh and vibrant. I recommend using a good-quality olive oil. It matters, especially when making a recipe that has a limited number of ingredients. You will taste the olive oil!

I don’t have any measurements for salt because it’s a personal preference. Millions of people follow low-sodium diets, while others are more sensitive to salt than I am, my husband being one of them. Depending on the cheese you use, you may need more or less salt. My suggestion is to mix the salad in its entirety and add salt to taste, a little at a time.

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How to Make Pasta Salad With Cherry Tomatoes

This pasta salad with cherry tomatoes can be prepared in under 30 minutes and requires minimal effort. As always, detailed instructions are included in the recipe card below.

1. Start by making the vinaigrette. This allows some time for the flavors to blend together.
2. Add the dressing ingredients to a large bowl and whisk well.
3. Add the onions and mozzarella pearls to the dressing and stir well to combine.
4. Start your pasta water, and when it comes to a boil, add your pasta. (see notes below)
5. Cook the pasta according to the package instructions. (see notes below)
6. While the pasta is cooking, you have time to prep the veggies if you haven’t already.
7. Quarter the tomatoes and add them to the bowl with the dressing.
8. Chop the parsley and add it to the bowl.
9. When the pasta is done cooking, rinse it well with cold water to stop the cooking and drain it well.
10. Add the pasta to the bowl with the vinaigrette, tomatoes, and parsley.
11. Using a big spatula, gently mix the ingredients until well combined.
12. Taste and adjust the salt and pepper to your liking.
13. Enjoy immediately or chill in the refrigerator for 30 minutes to an hour before serving.

Should I Cut Cherry Tomatoes For Pasta Salad?

• I bit into a rotten cherry tomato in my 20s, and it scarred me for life. So, the short answer to that question is yes lol! Seriously, though, sometimes tomatoes can look okay from the outside but not be OK on the inside. For that reason, I always cut cherry tomatoes when I’m adding them to a salad raw. Additionally, it encourages their juices to come out, and then the salad, the juice becomes part of the dressing. 

What Is The Secret To A Good Pasta Salad?

There are as many different opinions on this as there are things that could go wrong when making a pasta salad, but pasta salad variations in my life.

• Start with properly cooked pasta. If the pasta is overcooked or undercooked, the salad is already ruined.
• Do NOT cook pasta al dente for pasta salad. Cook it thoroughly, or it gets too firm as it sits in the fridge.
• Pasta salad is a blank canvas. Get creative and add a variety of flavors and textures. Crunch veggies, creamy cheese, chewy protein, and even a crispy topping can all add to the deliciousness!
• It can be creamy or a vinaigrette, but a flavorful dressing is the finishing touch, and it needs to pack a flavor punch! The pasta will mellow out the flavors, so don’t be afraid to really jazz up the dressing. Additionally, as the salad sits in the fridge, the pasta absorbs some of the dressing, so I like to make extra for either mixing in or drizzling over the top before serving, if needed. 
• Salt the pasta water, but not like the sea. The pasta absorbs the water, so too much salt is too much. You can add so much that the pasta itself becomes too salty, and the amount of salt I see people adding to the pasta water on the internet is absurd. I typically add about a tablespoon of kosher salt, which adds a very subtle salt flavor to the pasta.
• Speaking of salt, it brings out flavor, so if your salad tastes bland, add a little salt, stir to combine, and continue adjusting the amount until it tastes how you want it. Only add a little at a time to prevent oversalting.

Should I Rinse Pasta For Pasta Salad?

• This is something people vehemently disagree on, but I recommend rinsing the pasta. It is true that not rinsing it leaves the starch and helps the dressing stick, but I’ve also never had an issue with dressing sticking to the pasta. I prefer rinsing the excess starch off, and the cold water stops the cooking process, ensuring you don’t wind up with overcooked noodles.

Helpful Tips

• Bean pasta can be a little finicky. If you overcook it, it can fall apart. If you undercook it, it becomes hard and crumbly.
• When I make a pasta salad, I like everything to be the same size. You get a little of everything, and one bite makes it taste better.
• The dressing makes ALL the difference, so be sure to taste it and adjust the ingredients to suit your tastes. I also make extra in case anyone wants to drizzle more on top when it’s served.
• The cherry tomatoes you choose for this pasta salad will make a big difference in the flavor. You don’t necessarily need to visit your local farmers’ market, but you definitely want to ensure they’re ripe and fresh. Using a variety adds a more complex flavor.

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Variations and Ingredient Substitutions

• If I’m being honest, I prefer regular pasta, but protein pasta helps me hit my protein and fiber goals. As I mentioned above, it can be finicky, so it’s crucial to cook it properly. Pasta made from beans can be cumbly and break apart if over- or undercooked. If you don’t care about the extra fiber and protein, any pasta will work and is what I recommend.
• If you haven’t tried my tomato vinaigrette yet, this dressing is very similar, except I add grated tomato right to the dressing! I think it would be delicious in this salad as an alternative to the red wine vinaigrette, although very tomatoey.
• As written, this recipe is gluten-free, but it can easily be adapted to be dairy-free using your favorite cheese alternative. For a plant-based pasta salad, omit the mozzarella.
• Sometimes, I tear up a rotisserie chicken into the salad for additional protein and flavor. It makes the salad more hearty and gives it a wonderful savoriness, making it the perfect light dinner for summer or a meal prep option for lunch during the week. 
• If you don’t want to make a homemade vinaigrette, consider adding some homemade ranch for the ultimate ranch pasta salad with tomatoes!
• The parsley in this recipe adds an earthy quality without competing with the other ingredients, but I’ve also added fresh basil, oregano, and thyme, and they are all delicious!
• Swap the mozzarella with feta, a salty, creamy cheese that adds tons of flavor. Goat cheese would add a tangy, slightly acidic bite, while Havarti provides a creamy, mild, and buttery flavor.

How To Store

• Store the salad in a covered container in the refrigerator for up to five days. If you decide to add chicken, I recommend consuming it within 3 to 4 days max!

If you’ve tried my cherry tomato pasta salad recipe or any recipe on my site, please leave a comment below!

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More Recipes You May Like

• One Pan Italian Sausage Rice Recipe
• Sour Cream Sauce For Tacos & Burritos
• White Rice & Eggs | Simple Comfort Food
• 10-Minute Tangy Tomato Dressing Recipe
• Foolproof Butter & Lemon Baked Rice Recipe
• Beef Goulash Recipe | Easy Pasta Dish

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Cherry Tomato Pasta Salad | Easy Summer Meal

Cherry tomato pasta salad is the ultimate summer dish. It’s light, fresh, and perfect for all your barbecues, picnics, and gatherings!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 251kcal

Equipment

• Mixing bowl
• Nakiri Knife
• Smoked Paprika
• Good Olive Oil
• Oregano
• Stainless Steel Colander
• Protein Pasta

Ingredients

Salad

• 4 ounces or 115 grams miniature shell pasta
• 1 pint cherry tomatoes, one and a half cups, quartered
• 1/4 white onion, very thinly sliced
• 4 ounces mozzarella pearls

Dressing

• 1/4 cup good quality olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon oregano
• 1/8 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley
• 1 garlic clove, grated

Instructions

• Start by making the vinaigrette.
• Add the dressing ingredients to a large bowl. Whisk to combine.
• Add the onions and mozzarella pearls and stir to combine.
• Start your pasta water, and when it comes to a boil, add your pasta. (see notes below)
• Cook the pasta according to the package instructions. (see notes below)
• Quarter the tomatoes and add them to the bowl with the dressing.
• Chop the parsley and add it to the bowl.
• When the pasta is done, rinse it with cold water and drain it well.
• Add the pasta to the bowl with the vinaigrette, tomatoes, and parsley.
• Using a big spatula, gently mix the ingredients until well combined.
• Taste and adjust the salt and pepper to your liking.
• Enjoy immediately or chill in the refrigerator for 30 minutes before serving.

Notes

• Do NOT cook pasta al dente for pasta salad. Cook it thoroughly, or it gets too firm as it sits in the fridge.
• Bean pasta can be a little finicky, and every brand is different, so it can be tricky if you're using one for the first time. 
• Salt the pasta water, but not like the sea. The pasta absorbs the water, so too much salt is too much. You can add so much that the pasta itself becomes too salty, and the amount of salt I see people adding to the pasta water on the internet is absurd. I typically add about a tablespoon of kosher salt, which adds a very subtle salt flavor to the pasta.
• I recommend rinsing the pasta. It is true that not rinsing it leaves the starch and helps the dressing stick, but I’ve also never had an issue with dressing sticking to the pasta. I prefer rinsing the excess starch off, and the cold water stops the cooking process, ensuring you don’t wind up with overcooked noodles.

Nutrition

Calories: 251kcal | Carbohydrates: 18g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 53mg | Potassium: 241mg | Fiber: 4g | Sugar: 5g

A simple combination of mushrooms, butter, olive oil, garlic, and thyme is roasted to perfection in the oven. This is a perfect side dish recipe all year long, but I especially love it in the fall. Add this to your list of Thanksgiving menu or fall recipes and enjoy!

A simple side dish with minimal ingredients and little prep? Yes, please! This healthy mushroom recipe with garlic and thyme takes approximately 30 minutes, with most of the time spent on hands-off cooking.

Whether you’re searching for side dishes for holiday meals or quick weeknight recipes, we all need an arsenal of easy side dishes. One of my favorite things about this recipe is that once the mushrooms are in the oven, you have time to assemble the rest of your meal!

Mushrooms are hearty and meaty. Roasting them at a high temperature intensifies their rich, savory flavor. I added thyme and garlic to the mushrooms, but the beauty of this recipe is that you can leave them out or swap them with your favorite herbs and spices.

Healthy Mushroom Recipe

Healthy means something different to everyone. To me, it means using ingredients that I can pronounce and eating foods in their whole form. What does that mean? Rice is rice, a mushroom is a mushroom, and butter is butter. I limit my consumption of food that comes in packages with a long list of mystery ingredients. Additionally, we also limit sugar because my husband is pre-diabetic.

Don’t let the simplicity of this recipe fool you. Mushrooms are full of fiber, potassium, and antioxidants. Grass-fed butter contains healthy omega-3s and vitamins A, D, E, and K2. You might be surprised to learn that fresh herbs are nutritional powerhouses. Thyme is antimicrobial, anti-inflammatory, and a great source of vitamins A, C, and copper. This is a side dish you can feel good about serving your family!

Related: Easy Crockpot Shredded Beef

Main Ingredients

For this healthy mushroom recipe, you only need mushrooms, butter, olive oil, and salt. Thyme, garlic, and pepper are optional but recommended.

• Mushrooms. Today, I used white button mushrooms, but any mushroom works for this recipe, although the cooking time may vary by a few minutes.
• Butter. High-quality, salted butter adds a rich, buttery flavor that complements mushrooms well and aids in browning.
• Extra-virgin olive oil. A little good-quality olive oil adds flavor and helps keep the butter from burning. If you’ve ever wondered why chefs add butter and olive oil to a hot skillet, it’s because butter burns quickly at high heat, so adding olive oil helps prevent that. 
• Thyme. Because thyme and mushrooms go together like peanut butter and jelly! I add a little dry thyme to the butter mixture and garnish with fresh thyme because it’s so darn pretty, and mushrooms aren’t the most aesthetically pleasing dish. 

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How to Make

This recipe for healthy mushrooms is mostly hands-off. Regardless of the cooking method, fresh mushrooms always require a bit of preparation. 

1. Preheat your oven to 450°F on convection, if available.
2. Prep your mushrooms. Some people leave the stems on, but I prefer to remove them.
3. Spread your mushrooms out on a large baking sheet, ensuring they are not crowded.
4. Add the olive oil and butter to a small bowl. Microwave on defrost until the butter is just melted.
5. Add the dry seasonings and minced garlic to the butter, stirring until well combined.
6. Drizzle the butter mixture over the mushrooms and toss well, ensuring they are all well coated.
7. After coating the mushrooms with the butter mixture, turn them over so that the cut side is down.
8. Place the pan in the oven and cook for 20 – 25 minutes, stirring at the 15-minute mark.
9. When the mushrooms are golden brown, remove them from the oven.
10. Transfer the mushrooms to a serving bowl and garnish with a few sprigs of fresh thyme, if desired.

Pro tip. Turning the mushrooms cut side down helps the liquid drain onto the pan and evaporate quickly, rather than filling the mushroom cap with liquid. If you skip this step, the mushrooms will take longer to brown.

Related: One Pan Italian Sausage & Rice

Helpful Tips + Variations

• All ovens cook differently. My mushrooms were nicely browned at the 25-minute mark. 
• Mushrooms shrink a lot during the cooking process, so depending on how many people you’re serving, you will need to cook more than you think. These were three pounds of mushrooms that looked like this after roasting!
• Don’t crowd the mushrooms on your baking sheet, or they will steam instead of browning. If necessary, use two baking sheets. I adore my extra-large high-sided baking sheets.  
• The salt will concentrate in flavor since these mushrooms are cooking down by at least half their volume, so use the salt sparingly initially. You can always add more at the end. 
• Spice up the mushrooms by adding a little cayenne or crushed red pepper.  Freshly grated Parmesan and Italian parsley sprinkled over just before serving will add a big pop of flavor and color.

If you’ve tried my healthy mushroom recipe, please let me know in the comments below!

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Healthy Mushroom Recipe With Garlic & Thyme

This healthy mushroom recipe is easy to make and loaded with nutrition and heart-healthy fats. Enjoy it as a delicious side dish or main course!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 122kcal

Equipment

• Baking Sheet
• Ghee Butter
• Redmond Real Salt
• Kitchen Gloves
• Extra Virgin Olive Oil
• Dry Thyme

Ingredients

• 3 pounds white button mushrooms
• 3 tablespoons butter (I use salted butter)
• 3 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon sea salt (I use Redmond Real Salt)
• Fresh thyme for garnish optional

Instructions

• Preheat your oven to 450° (on convection if you have it)
• Clean the mushrooms by wiping them with a paper towel or a quick rinse.
• Spread the mushrooms out on a baking sheet, making sure not to crowd them.
• Add the olive oil and butter to a small bowl and microwave until the butter is melted.
• Add the dry seasonings and minced garlic to the butter, stirring to combine.
• Drizzle the butter mixture over the mushrooms and toss well.
• Turn most of the mushrooms with the cut side down so the liquid can drain off.
• Place the pan in the oven and cook for 20 – 25 minutes, stirring at the 15-minute mark.
• When the mushrooms are golden brown, remove them from the oven.
• Transfer the mushrooms to a serving bowl and garnish with a few sprigs of fresh thyme, if desired.

Nutrition

Calories: 122kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 727mg | Fiber: 2g | Sugar: 5g | Vitamin A: 206IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

Leftover rice is mixed with salted butter, then topped with fried eggs and optional ingredients such as sesame oil, dark soy sauce, and scallions. It’s a savory, budget-friendly meal that you can make in about five minutes.

And if you love rice as much as we do, you might like my pumpkin rice, one-pan sausage rice, and oven-baked rice, which is foolproof and perfect for anyone who struggles with making rice!

Eggs are a solid source of protein and nutrients, and they aren’t just for breakfast. White rice and eggs is one of my go-to dishes when I don’t feel like cooking but still want something that feels like comfort food. It’s a perfect meal for one person and can be enjoyed any time of the day.

Warm rice is mixed with salted butter, then topped with over-easy eggs for an easy meal that hits the spot every time. You can keep it simple or jazz it up. Some popular add-ins are gochujang, spam, and kimchi. I often serve chicken sausage on the side for additional protein.

Since the yolk becomes a sauce, it’s a main component of the dish, so we recommend over-easy or sunny-side-up eggs. Having said that, scrambled eggs, jammy eggs, and even soy marinated eggs are all delicious!

White Rice And Eggs

Ingredient prep lets you make meals like this in minutes. My baked rice is part of my weekly prep and perfect for this dish. Cooked veggies, such as oven-roasted broccoli or roasted mushrooms, are ideal for adding volume and nutrition. Spending an hour or so prepping the ingredients you use most can make preparing meals much easier throughout the week. Read about my process here.

Related: Foolproof Baked Rice Recipe

Main Ingredients

You only need the three ingredients listed below, but I’ve listed a few optional ingredients that I like to add.

• Rice – This is an excellent use for leftover rice, but any rice will work.
• Salted Butter – Salted butter mixed into the hot rice adds richness and flavor.
• Eggs – I recommend good-quality, pasture-raised eggs. They’re healthier and taste better.

Optional Ingredients

• Dark soy sauce has an intense flavor and a thicker consistency.
• For a subtle heat and depth of flavor, Aleppo pepper is my go-to.
• Toasted sesame oil adds delightful flavor and nuttiness. A little goes a long way, fyi. 
• Like sesame oil, toasted sesame seeds add a deep, nutty flavor plus a little crunch.
• Scallion tops add a mild onion flavor, color, and crunch!

I’ve recently started adding some of my kimchi mayonnaise on the side and love the creaminess it adds (and it’s good for your gut!)

I’m completely obsessed with Aleppo pepper and use it in place of black pepper in many of my recipes. It has a little more complexity, with an earthy, tangy, smoky flavor profile and mild heat.

How to Make White Rice And Eggs

This recipe comes together in just a few minutes and is so easy that I can hardly even call it a recipe.

1. In a small bowl, mix the soy sauce and sesame oil. Set aside.
2. Heat up some leftover rice in the microwave for 40 to 60 seconds.
3. When the rice is hot, stir in the salted butter and set aside.
4. Cook your eggs however you like. I add a bit of spray ghee to a pan and cook them over easy.
5. When the eggs are cooked to your liking, place them on top of the rice.
6. Drizzle with the sauce, and sprinkle on the scallions, sesame seeds, and Aleppo pepper flakes.

Note: To ensure the white part of the egg is cooked, my little trick is to add a tablespoon of water to the pan and cover it. The water creates steam, which helps the whites cook quickly, leaving the yolk runny. If you prefer crispy edges around your eggs, omit the water and cook them uncovered over medium-high heat until the edges are crisp and the whites are set.

Related: 5-Minute Kimchi Mayonnaise Recipe

Recipe Variations + Helpful Tips

As I mentioned earlier, the beauty of this dish lies in its simplicity, but it’s also fun to jazz it up. Here are some ideas and helpful tips!

• Add your favorite chicken sausage on the side for an extra protein boost. Spam is popular too.
• Drizzle your favorite hot sauce for a kick of heat. We love Trader Joe’s garlic jalapeno sauce.
• For the toppings, crumbled seaweed sheets, roasted sesame sheets, kimchi, sriracha, chili crisp, or sliced avocado are all delicious.
• To make rice from scratch, try my foolproof baked rice, or use a rice cooker.
• Crack the eggs into a small dish before adding them to the pan. It’s easier to get any shells out that way.
• To make this even more budget-friendly, shop sales and stock up on your most-used ingredients when they’re at their lowest prices. We have more tips here: 25 Ways to Save Money on Groceries

If you try my white rice and eggs, I’d love it if you would leave a comment below!

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White Rice And Eggs: Savory and Budget-Friendly Meal

Transform leftover rice into a satisfying meal with white rice and eggs. A quick and savory breakfast that's delicious and easy to customize!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 521kcal

Equipment

• Perfect Egg Pan
• Rice Cooker
• Dark Soy Sauce
• Low Sodium Soy Sauce
• Aleppo Pepper
• Ghee Butter
• Toasted Sesame Oil

Ingredients

• 1 cup cooked rice
• 2 eggs
• 1 tbsp salted butter
• 2 tsp dark soy sauce
• 2 tbsp sliced scallions
• 1 tsp toasted sesame oil
• 2 tsp toasted sesame seeds
• 1/2 tsp Aleppo pepper flakes
• Additional butter or ghee for cooking the eggs

Instructions

For The Sauce

• In a small bowl, whisk together the sesame oil and soy sauces. Set aside.

For The Rice

• Add the rice to a bowl and microwave for about 60 seconds or until hot.
• If making rice from scratch, follow the directions on the package.

For The Eggs

• Place a small, nonstick pan over medium heat. 
• When the pan is hot, add a little spray ghee or butter.
• Crack two eggs into a separate dish, and then add them to the pan.
• Cook the egg until it's done to your likng.

To Assemble The Bowl

• Spread the rice on the bottom of the bowl.
• Place the butter on top of the hot rice.
• If using scallions, add some under or on top of the eggs - or both.
• Place the cooked eggs on top of the rice and butter.
• Drizzle on the soy and sesame oil.
• If desired, sprinkle with scallions, sesame seeds, and Aleppo pepper flakes.

Notes

The nutrition amounts below are calculated with butter added to the rice and a little more used to cook the eggs. To save about 150 calories, you could omit the butter altogether and use your favorite nonstick cooking spray to cook the eggs, if necessary.

Nutrition

Calories: 521kcal | Carbohydrates: 48g | Protein: 18g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 370mg | Sodium: 906mg | Potassium: 277mg | Fiber: 2g | Sugar: 1g | Calcium: 122mg | Iron: 3mg

Tomato season is here, and I’ll be gorging on their ripe, juicy goodness for the foreseeable future. Except for a good old-fashioned tomato sandwich, this Tangy Tomato Dressing is my new favorite way to use them!

I had the idea for a tomato dressing after seeing videos of pan con tomate, which translates to “bread with tomato.” It’s a Spanish dish of grated tomato on toasted bread with good olive oil drizzled over the top and a little salt. It’s absolute perfection! However, by adding some vinegar and a few other ingredients, a simple bowl of grated tomatoes quickly became our new favorite salad dressing.

There are many benefits to making your own salad dressings. Most store-bought options contain unhealthy or unwanted ingredients, and I’ve never found one I love. When you make your own, you’re in control of what goes in it and can add as much or as little of each ingredient as you like. Most homemade salad dressings can be whipped up in less than 10 minutes with the pantry ingredients you already have.

Tangy Tomato Dressing Recipe

Why We Love It

• So fresh. It tastes like summer in a bowl!
• Quick and easy. It takes 15 minutes to prep + minimal ingredients.
• Delish. Drizzle over greens and grilled protein, or use in pasta and salads.
• Versatile. Easily customized with your favorite herbs and seasonings.
• Diet-friendly. It’s dairy-free, gluten-free, low-carb, and vegetarian.

Ingredients in Tomato Dressing

Because this recipe is so simple, using high-quality ingredients, such as the juiciest, ripest summer tomatoes and good olive oil is important.

• Tomatoes. They’re the star of this tangy tomato salad dressing, and we want their flavor to shine. Homegrown tomatoes have a completely different flavor from mass-produced options at the grocery store. Choose the freshest, ripest tomatoes if you cannot access locally grown tomatoes.
• Shallot. They add a subtle sweetness with a hint of onion and garlic. A small clove of fresh garlic would be a suitable substitute.
• Red wine vinegar. A little acid helps to brighten up the flavors. Red wine vinegar is my go-to, but white wine vinegar would work well too. It’s a matter of preference, and I grew up with red wine vinegar. My Italian mother would set it out with almost every meal. It was our “table vinegar” and what I use the most in my kitchen.
• Extra-virgin olive oil. Use good-quality olive oil, not cooking olive oil. I also recommend tasting the olive oil on its own, as no two brands and varieties taste the same. The brand I used is herbaceous and peppery!
• Seasonings. The tiniest amount of Aleppo pepper, oregano, and smoked paprika adds depth of flavor and complexity to the dressing.
• Italian parsley. It gives the dressing a fresh, herbaceous kick. You can also use basil instead—or both!

Best Type of Tomatoes

I used Cherokee purple tomatoes for this tangy tomato dressing, which have a slightly sweet and smoky flavor. The type of tomato you choose will affect the taste of the dressing. Heirloom tomatoes are the most flavorful, and summer is the best time to take advantage of their juicy, sun-ripened goodness!

• Beefsteak tomatoes would work well because they are big, juicy, and have thick flesh.
• Brandywines are sweeter and have an intense homegrown taste when allowed to ripen fully.
• Plum tomatoes have more meat and fewer seeds but a thin skin, so be careful when grating them.
• Carolina Gold Tomatoes would give you a gorgeous dressing, both in color and flavor. They are sweet and low in acid.

Cherokee purple tomatoes have a slightly sweet and smoky flavor, so I added smoked paprika to bring out the smokiness and a little oregano for an earthy, floral taste. 

How to Make Tangy Tomato Vinaigrette

The beauty of this dressing (other than its deliciousness) is that you have it ready to go in about ten minutes!

1. Place a box grater inside a large bowl.
2. Grate the shallot on the small side of the grater.
3. Grate the tomatoes on the larger side of the grater. 
4. Grate down to the skin. Discard the skins.
5. Add the seasonings, olive oil, vinegar, and parsley. Whisk well.
6. Taste and adjust the seasoning.
7. You can devour this immediately, but letting it hang out at room temperature for 15 minutes allows the flavors to develop.

Pro tip. When grating the tomatoes, use a flat hand and gently press the inside flesh against the grater. I highly recommend a box grater for this. Once you’ve set it down inside the bowl, the sturdy base will keep it in place so you can hold the top of it with one hand and grate the tomato with the other. I used this one with a rubber base, making it very stable!

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Serving Suggestions

This tangy tomato dressing is bursting with flavors and is delicious on everything from greens to seafood!

• Drizzle it over delicate greens with parmesan for a simple, summery salad.
• Serve it over grilled fish, shrimp, or chicken.
• Spoon it into the bottom of a plate with seared scallops or fish on top.
• It livens up roasted vegetables, omelets, or frittatas.
• You could also use this as the sauce for a fresh pasta salad or panzanella salad (Italian bread salad).

Products + Equipment Used in This Recipe

• Box grater – a kitchen essential!
• Big glass or stainless steel – this collects the juices with zero mess.
• A large whisk makes quick work of whisking everything together.
• My favorite brands of olive oil, red wine vinegar, and smoked paprika.
• Storage jar – a clear, wide-mouth jar is perfect for presentation and serving or giving this as a gift!

Helpful Tips + Variations + Storage

• This is best enjoyed the day it’s made, but can be refrigerated for up to two days.
• Add vinegar a little at a time. It’s easier to add more than it is to fix it once you’ve added too much.
• The tomatoes I used were very sweet. If your tomatoes are acidic, add a pinch of sugar to balance the acidity.
• Salt wakes up the flavor in almost any dish! Before you add more sugar or vinegar, add a pinch of salt.
• What do you do if you add too much of something? Add more grated tomato, taste, and adjust!
• If you don’t have red wine vinegar, my next choice would be white vinegar.
• If you don’t have olive oil, use a neutral oil like avocado or grapeseed.
• A good box grater is a kitchen essential and the perfect tool for grating tomatoes. I used this one for this recipe.

If you’ve tried my tangy tomato dressing recipe or any recipe on my site, please leave a comment below!

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More Recipes You May Like

• 10-Minute Tangy Tomato Dressing Recipe
• Foolproof Butter & Lemon Baked Rice Recipe
• Easy Oven Roasted Broccoli Recipe
• Homemade Basil Pesto Recipe | Plus 25 Ways To Use It

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Tangy Tomato Salad Dressing

Tangy Tomato Dressing is slightly sweet, smoky, tangy, and addictive. You'll want to drizzle it on everything, not just salads!

Course Condiment

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 132kcal

Ingredients

• 1 large, ripe tomato
• 1 small shallot
• 2 tablespoons chopped Italian parsley
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/8 teaspoon Aleppo pepper
• 1/8 teaspoon dried oregano
• 1/8 teaspoon smoked paprika
• pinch of sugar, optional (see notes)

Instructions

• Place a box grater inside a large bowl.
• Grate the shallot on the small side of the grater.
• Grate the tomatoes on the larger side of the grater.
• Grate down to the skin. Discard the skins.
• Add the seasonings, olive oil, vinegar, and parsley.
• Whisk well. Taste and adjust the seasoning.
• Let is rest at room temperature for 15 minutes allows the flavors to develop.

Notes

This is best eaten fresh but can be refrigerated for up to 2 days.

If your tomatoes are acidic, you may need a pinch of sugar to balance that out. If they're already sweet like mine were, you may not need to add any sweetener.

Adjust the acid, salt, and seasonings to your taste, but only add a pinch at a time. You can always add more, but it's more difficult to fix once you've added too much.

Serve with greens, drizzled over grilled fish, chicken, or veggies, or sop it up with crusty bread and enjoy!

Nutrition

Calories: 132kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g

Homemade ranch dressing mix is so easy to make that I can hardly even call it a recipe. It’s better for you, and you can control the ingredients. If you’re still buying those store-bought packets, here’s your sign to immediately stop and make your own! This homemade ranch dressing mix is more of a seasoning and can be used for more than just salads. 

I’ll be the first to admit that using a store-bought package of ranch seasoning is quick and easy. But what if I told you that this recipe only takes about 10 minutes and will last for months? Have you ever examined the ingredients on one of those dry ranch dressing packets? They could be better. We can do better.

I’m obsessed with scallions, and my sister recently introduced me to freeze-dried scallions. These differ from dried scallions that taste like cardboard at most grocery and spice stores. Freeze-dried scallions are harder to find but worth the effort. They taste exactly like scallions. You can use dried chives if you can’t find freeze-dried scallions or don’t want to.

My homemade ranch dressing mix does not have buttermilk powder, and that’s intentional. I wanted to create a recipe using ingredients that most of us already have. Instead, I use Greek yogurt when I use the dry seasoning to make ranch dressing or dip. Greek yogurt adds the tang that usually comes from buttermilk, and it’s much better for you. Greek yogurt is full of protein!

Homemade Ranch Dressing Mix

Why We Love It

• Healthier. Unlike the store-bought stuff, there are no mysterious ingredients in this.
• Customizable. Follow the recipe for a classic ranch, or add your twist to jazz it up!
• Quick. You can have this ready in about 10 minutes, and it lasts months!
• It’s versatile. You can use the seasoning mix on so many things!

Ingredients You’ll Need

Most of the ingredients you’ll need for this recipe are probably already in your spice cabinet. For substitutions, check out the tips and variations section below. As always, the recipe card below provides exact measurements.

• Dried parsley
• Dried scallions or chives
• Garlic powder
• Onion powder
• Dill weed
• Sugar
• Black pepper

You’ll notice that the dry seasoning recipe contains zero salt. One of my biggest pet peeves is how salty seasoning blends can be, so I leave the salt out. I like a lot of flavor, so leaving the salt out of the dry mix allows you to use as much as you want without the dressing being too salty. 

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How To Make Homemade Ranch Dressing Mix

You can whip this up in minutes! I prefer to run mine through a small food processor, which requires an extra bowl to wash, but it’s worth it.

1. Add all of the ingredients to a bowl and whisk to combine.
2. It’s optional, but I recommend pulsing the ingredients in a small food processor. It gives the mix a finer texture and helps prevent settling. If you choose to do this, skip the first step and add everything right into the base of the food processor!

(That might be the easiest recipe I’ve ever written – ha!)

How To Use Dry Ranch Seasoning

Always shake the mix well before using, especially if you skip the food processor step above. I use these approximate amounts for a small batch of dressing or dip. The amount you use will vary based on how much of the seasoning you prefer.

• To make ranch salad dressing:
  • Add equal parts of mayonnaise and Greek yogurt to a bowl. (equal parts – 1/2 cup each)
  • Sprinkle in as much of the ranch dressing mix as you want. (one and a half tablespoons)
  • Add lemon juice to thin it out. (one tablespoon)
  • I like a touch of Dijon mustard. (one or two teaspoons)
  • Add milk of choice to thin it out. (two tablespoons of half-and-half)
  • Mix well, taste, and add salt to taste, a small pinch at a time. 
  • Refrigerate for at least an hour to let the flavors combine.
  • Taste and adjust the salt one last time after it’s been in the fridge.

I like adding a half teaspoon of Worcestershire sauce and red wine vinegar for an extra layer of flavor. A tiny amount of both gives the dressing a more complex and delicious taste. 

• To make a homemade ranch dip:
  • Follow the exact directions above, but omit the lemon juice and milk. Since dip is thicker than dressing, you don’t need the extra liquid.

How To Use Homemade Ranch Dressing Mix

Since my mix does not contain buttermilk powder, it is more of a seasoning blend than a dressing mix. Here are some of my favorite ways to use it.

• Sprinkle it on potatoes before roasting for the best ranch potatoes ever.
• Mix into ground beef for the most amazing ranch burgers.
• Add to softened butter for ranch-flavored compound butter.
• Make a bacon and ranch cheese ball or mini cheeseballs!
• Add it to your favorite Mississippi pot roast recipe.
• Sprinkle it on popcorn.

You can easily double or triple this recipe. Store it in a glass container in a cool, dry place away from heat and humidity.

Helpful Tips

• Two tablespoons of the dry mix replace one store-bought packet.
• Remember that both the dressing and dip will thicken in the refrigerator.
• The flavor will change once you let the dressing rest, so I suggest tasting it again for any necessary adjustments.

Variations

• If you like spicy food, add a dash of cayenne.
• Love cheese? Add some Parmesan cheese.
• Try adding some ome lemon juice to brighten it up.
• Add any combination of your favorite fresh herbs to make a herby ranch dressing.

Pro tip. Homemade food and gifts are the best, and I think a homemade ranch dressing mix is perfect! Make a big batch, add it to pretty little jars, a ribbon, and a label, and you have a delicious and thoughtful gift. My daughter loves receiving things like this for a teacher appreciation gift!

Equipment Used In This Recipe

• Measuring spoons—I suggest this shape over round. They fit into narrow spice jars better.
• Mixing bowl—I recommend mixing bowls with lids. SO functional.
• Small food processor—I own this set and it’s my favorite kitchen appliance!
• Spice jar—for a pretty way to store this recipe and all your other favorite spice blends.
• Salad dressing jar—I love keeping dressings in a pretty jar so they’re ready to go right onto the table.
• Long-tasting spoons—optional but highly recommended! I use my tasting spoons all the time.

If you’ve tried my homemade ranch dressing mix or any recipe on my site, please leave a comment below!

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More Recipes You May Like

• Savory Cottage Cheese Bowls
• Shrimp Rice Bowl With Ranch
• 4-Ingredient Chicken Salad With Ranch
• Easy Meal Prep Chicken Thighs
• Low Carb Gluten Free Sausage Balls

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Homemade Ranch Dressing Mix

Homemade ranch dressing mix is quick and easy, has better ingredients, and you can use it for much more than just salad dressing!

Course Condiment

Prep Time 15 minutes minutes

Resting Time 3 hours hours

Total Time 15 minutes minutes

Servings 0.5 cup

Ingredients

• 3 tablespoons dried parsley
• 2 tablespoons freeze-dried scallions (or dried chives)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 - 2 teaspoons dried dill weed
• 1/2 teaspoon sugar (or sweetener of choice)
• 1/4 teaspoon freshly ground black pepper

Instructions

• Add all of the ingredients to a bowl.
• Whisk well to combine.
• Taste and adjust the salt.
• I recommend letting it chill in the refrigerator for at least an hour before serving.

Every home cook needs a simple basil pesto recipe, especially in the summer when fresh basil is abundant. With simple ingredients, you can whip up a batch in about 10 minutes. The only tricky part about making this pesto is resisting the urge to eat it by the spoonful!

Pesto means “pounded” because the traditional preparation was to pound and grind the ingredients into a paste using a mortar and pestle. It’s served throughout Italy, especially in the Genoa region where it originated, and basil grows abundantly in the hills. It’s a raw sauce and requires no cooking. The mortar and pestle preparation yields a creamier, vibrant, bright green sauce, but it takes time and patience, so most people use a small food processor.

Why We Love This Recipe

• Homemade pesto is infinitely better than store-bought.
• Fresh pesto is incredibly flavorful.
• You can make it in less than 15 minutes!
• It’s the perfect way to use an abundance of basil.

Basil Pesto Recipe

Traditional pesto is made with basil, pine nuts, garlic, olive oil, and Parmesan cheese. It does not include lemon, but I love the bright, acidic flavor it adds. The lemon also helps keep it green. I only use one tablespoon, so the lemon flavor is mild, and I can still use the pesto in other things.

Ingredients You’ll Need

• fresh basil leaves
• fresh garlic
• toasted pine nuts
• fresh lemon juice
• extra virgin olive oil
• parmesan cheese
• salt and pepper

To toast the pine nuts, add them to a small pan over medium-high heat. Constantly shake the pan to move the nuts around, stirring them well every few seconds. As soon as you see color on the nuts, remove the pan from the heat AND get the nuts out of the pan. They can go from perfectly toasted to burned in seconds, and leaving them in a hot pan will most certainly burn them.

How To Make This Basil Pesto Recipe

This is so easy that it’s hard even to call it a recipe, but the order in which you do things matters. Also, don’t overprocess the pesto. It shouldn’t be completely smooth, and working too much can ruin it.

1. Add the toasted pine nuts and garlic to a small food processor.
2. Pulse 5 to 10 times or until finely chopped. Scrape down the sides as needed.
3. With the food processor running, slowly stream in the olive oil.
4. Add the lemon and basil and pulse a few times, scraping down the sides as needed.
5. Pulse a few more times until it’s smooth but still a little chunky.
6. Add the Parmesan cheese and pulse 2-3 times to combine.
7. Taste and adjust the salt and pepper to your liking.
8. If you like your pesto a little looser, add additional olive oil and/or lemon juice.

Tips For Success

The recipe is straightforward, but I’ve made it more times than I can count and have learned a few things.

• Use the freshest basil you can get. It makes a difference.
• Pack as much as possible into your measuring cup for two cups of packed basil.
• Finely grate the Parmesan with a microplane and stir it in at the end. It gives the sauce texture.
• Mince the garlic before adding it to the recipe. No one wants to bite down on a chunk of raw garlic.
• Use good-quality Parmesan cheese and grate it fresh. Never use the stuff in the green can.
• Remove the stems from the basil, especially the large, thick ones.
• Wash the leaves, and make sure to dry them thoroughly. I use a salad spinner.

Pro tip: The Italians don’t toast their pine nuts, and I don’t either. Pesto is pungent; pine nuts are rich, creamy, and buttery. To create a more balanced, rounder-flavored sauce, keep them raw and thank me later.

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To Blanch Basil Or Not To Blanch

Some recipes recommend blanching the basil to preserve its bright green color. I’ve tested this countless times and think it dulls the basil’s flavor. The pesto will darken the longer it’s stored in the refrigerator, but there are some things you can do to help.

• Before storing it in the fridge, drizzle a thin layer of olive oil on top. This keeps oxygen away, which helps it stay green.
• Keep everything cold before and during preparation. The steel blades can warm the ingredients and oxidize the basil. While I wash and dry the basil, the bowl and blades of the food processor, the pine nuts, and the lemon juice go into the freezer.
• Work quickly and in stages. Don’t add everything to the food processor at once; doing so will result in over-processing the basil.

Variations

Pesto is a simple recipe with minimal ingredients, but it’s also versatile and easy to jazz up!

• Add additional herbs and greens. My favorites are parsley and arugula!
• Try using roasted garlic instead of raw for a milder garlic flavor.
• Make it nut-free using sunflower or pumpkin seeds – or leave them out altogether.
• Swap the pine nuts for cashews, walnuts, or pistachios. They each give it a slightly different flavor

25 Ways To Use Fresh Basil Pesto

Once you have a batch made up, you’ll want to put it on everything. Here are some ideas:

1. Stir it into my shrimp and avocado salad.
2. Drizzle over a sizzling steak or grilled chicken.
3. Toss with tortellini or ravioli.
4. Cottage cheese toast and pesto? Yes, please.
5. Serve as a dipping sauce with fries or potato wedges.
6. Add it to my chicken protein bowls for a big boost of flavor.
7. Rice and eggs can only be better when pesto comes to the party.
8. Stir into cooked orzo along with spring veggies.
9. Use it in lasagna to kick the flavor up a notch!
10. Toss with gnocchi and fresh peas.
11. Slather on freshly baked bread.
12. Mix into macaroni and cheese for a big boost of flavor.
13. Use on pizza instead of red sauce.
14. Spoon over cooked salmon (or any seafood).
15. Brush it over corn on the cob or with fresh corn salad.
16. Add a spoonful to the top of scrambled eggs or in an omelet.
17. Mix into chicken salad.
18. Impress your guests with pesto potato or pasta salad.
19. Add a dollop to a bowl of white beans.
20. Drizzle over oven-roasted veggies.
21. Toss with chicken meatballs and roasted tomatoes.
22. Use on sandwiches in place of mayonnaise.
23. Stir some into any cream sauce for a pop of herb flavor.
24. Make a quick creamy pesto salad dressing.
25. Stir into my oven-baked rice for a side dish everyone will love!

How To Store Leftover Pesto

We rarely have leftover pesto, but here are some tips if you do.

• Store it in an airtight container in the refrigerator for up to a week.
• Freeze in silicone ice cube trays and take out what you need.
• Thaw in the refrigerator to serve it fresh, or toss it into soups or sauces.

Questions About This Recipe

Can this be made dairy-free?

• Absolutely! You can leave out the Parmesan and swap it for nutritional yeast, which gives the dish a similar nutty, cheesy flavor.

Can you freeze this basil pesto recipe?

• You sure can! Spoon it into an ice cube tray with a lid, freeze until solid, and transfer the cubes to freezer bags. You can also leave it in the tray, which I do. I use these small silicone trays, which make it easy to pop each cube out as needed.

Why does my pesto taste bitter?

• There are a few things that can cause this.
  • First, the olive oil you use matters. I recommend using extra-virgin olive oil. It tastes lighter than robust olive oil varieties, which can be peppery and bitter.
  • Burned pine nuts can also cause bitterness, so follow the above-mentioned tips.
  • Too much garlic can be the cause. This recipe only needs one small clove.
  • Over-processing can cause bitterness. Follow the steps I gave, pulsing just until the pesto comes together – not turning it on and walking away.

Please let me know if you try these recipes by commenting below or tagging me on Instagram. Stay tuned for the next post, and sign up for the mailing list so you’ll be one of the first to know when it goes live! Thanks so much for being here, friends!

If you have food sensitivities, check out our dairy-free, gluten-free, low-carb, and vegetarian recipes!

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Lemon Basil Pesto Recipe Plus 25 Ways To Use It

My basil pesto recipe can be whipped up in 15 minutes, and it’s not just for pasta! Below are 25+ ways to use it, along with some tips for success!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Equipment

• Microplane Grater
• Herb & Salad Spinner
• Small food processor
• Silicone Ice Cubes Trays
• Extra Virgin Olive Oil
• Raw Pine Nuts

Ingredients

• 2 cups basil leaves, packed
• 1 small clove of garlic, grated
• 1/4 cup toasted pine nuts
• 1 tablespoon fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1/3 cup finely grated parmesan cheese
• Salt and pepper to taste

Instructions

• Add the toasted pine nuts and garlic to a small food processor.
• Pulse 5 to 10 times or until finely chopped. Scrape down the sides as needed.
• With the food processor running, slowly stream in the olive oil.
• Add the lemon and basil and pulse a few times. Scrape the sides as needed.
• Pulse a few more times until it’s smooth but still a little chunky.
• Add the Parmesan cheese and pulse 2-3 times to combine.
• Taste and adjust the salt and pepper to your liking.
• If you like your pesto a little looser, add additional olive oil and/or lemon juice.

Notes

Before storing it in the fridge, drizzle a thin layer of olive oil on top. This keeps oxygen away, which helps it stay green.

Keep everything cold before and during preparation. The steel blades can warm the ingredients and oxidize the basil. While I wash and dry the basil, the bowl and blades of the food processor, the pine nuts, and the lemon juice go into the freezer.

Work quickly and in stages. Don’t add everything to the food processor at once; doing so will result in over-processing the basil.

The first time I had roasted vegetables was the first time I realized how amazingly delicious they could be. I feel the need to say I’ve always loved veggies and ate an abundance growing up – just never roasted. When you roast vegetables at a high temperature it caramelizes the sugars and creates an amazing depth of flavor. The edges get deliciously charred and crispy, and it’s absolutely addicting.

When I make any roasted veggie (not just broccoli), I make a huge pan. The leftovers make great omelets or a healthy snack, so I always make extra for quick and easy meals. You can also toss them with cooked pasta, a little extra olive oil, crushed red pepper, and some Parmesan for a super quick, nutritious, and filling meal!

Once the broccoli is done, you can change it up by adding a squeeze of lemon, red pepper flakes, herbs, pine nuts, or Parmesan.

Oven-roasted broccoli with garlic and parmesan is extra delicious!

You can toss the broccoli with the olive oil and seasonings right on the pan, but I like to do it in a big bowl and then spread it on a parchment-lined baking sheet for easier cleanup. The parchment paper protects the pan and ensures nothing sticks.

If you like crisper vegetables, reduce the cooking time be a few minutes. And, if you’re like me and like extra charred edges, just crank the oven up in the last five minutes of cooking.

This recipe is so easy that it’s almost not a recipe, but there are some things to know:

• Don’t crowd the pan. Leave a little space between the veggies for better browning.
• Try to cut the broccoli the same size or as close to it as possible. It will cook more evenly.
• Be generous with your oil but don’t go crazy. For a large baking sheet, I use 2-3 tablespoons.
• A sheet pan with a low rim works best because it allows the water to evaporate better.
• Don’t be afraid to use a high temperature. We’re roasting not steaming
• Rotate the pan halfway through cooking for more even browning.

Serve this with:

• Easy Beef & Tomato Goulash
• Simple Sesame Spaghetti
• Hot Chicken Tacos
• Copycat Chick-Fil-A Nuggets
• Beef Barbacoa (like Chipotle)

Did you try this recipe?

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Easy Oven Roasted Broccoli Recipe

Oven roasted broccoli is deliciously addictive, oh so easy to prepare, and will quickly become a family favorite!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author www.savingeveryday.net

Ingredients

• 16 ounces broccoli florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Preheat over to 425°F
• Line a large baking sheet with parchment paper.
• Wash and dry the broccoli thoroughly.
• Add all the ingredients to a large bowl and thorough toss to combine.
• Pour onto the prepared pan.
• Bake for 12 to 15 minutes or until the broccoli is tender and lightly charred on the edges.

Notes

This recipe can be doubled or tripled. Just be sure not to crowd the pan.