Why You’ll Love This Recipe:

High in Protein – Thanks to lean ground turkey and cottage cheese, this sauce packs in the protein, helping you feel satisfied for hours.
Rich & Creamy Without Heavy Cream– The cottage cheese blends beautifully into the sauce for a creamy texture without the need for heavy cream. So delicious!
Easy & Quick – Ready in about 30 minutes, this meal is easy enough to make on a bus weeknight.
Great for Meal Prep – It tastes even better the next day and freezes well, so it’s an ideal recipe for your weekend meal prep.

Ingredients you’ll need

This turkey bolognese recipe uses simple, everyday ingredients you may already have. Here’s everything you’ll need to make it:

• Extra Virgin Olive Oil – For sautéing the onion and garlic. A little goes a long way!
  
• Onion & Garlic – These are flavor powerhouses! Sautéing them together builds a deep, rich base for the sauce.
  
• Crushed Red Pepper (Optional but Recommended!) – Adds a little kick to wake up all the flavors. If you like it mild, you can skip it!
  
• Lean Ground Turkey – I highly recommend using 93/7 ground turkey instead of the extra-lean (99% fat-free) version. The little bit of fat adds way more moisture and flavor! Want to mix things up? You can also use ground chicken, lean beef, or even ground bison.
  
• Parmesan Cheese – A little bit of nutty, sharp, cheesy goodness! Did you know that one ounce of Parmesan has 11 grams of protein?! It’s a small but mighty ingredient.
  
• Cottage Cheese – The secret ingredient! I like low-fat cottage cheese because it keeps things light, creamy, and protein-packed without being overly heavy. Blend it for a smooth sauce, or leave it as-is for little pockets of creamy goodness.
  
• Marinara Sauce – Rao’s Marinara Sauce is my absolute go-to when using a store-bought sauce! It’s made with high-quality ingredients, no added sugar, and has that homemade taste without any effort. But of course, you can use any marinara you love!
  
• Italian Seasoning – A must-have for that classic Italian flavor. If you don’t have any on hand, mix up some dried oregano, basil, and thyme.
  
• Salt & Pepper – Simple but essential! These two work together to intensify all the flavors in the sauce. This is my favorite everyday sea salt.
  
• Fresh Basil Leaves – The perfect finishing touch! Adds color, freshness, and a little pop of flavor right at the end.
  
• Pro Tip: Let the sauce simmer! Even just an extra 10 minutes of cooking time deepens the flavor and makes everything come together beautifully.

Recipe Tip: You can serve this turkey bolognese over various noodle options! Choose a lentil or chickpea pasta for even more protein and a good fiber boost. Or kick up the veggies and serve your pasta sauce over zucchini noodles (aka zoodles) or roasted spaghetti squash for a high-protein, low-carb dinner.

How to make turkey bolognese with cottage cheese

OK! Don’t blink because this recipe is quick and easy.

Start by heating olive oil over medium heat in a large sauté pan.

Then, add onion and sauté for about 5 minutes, until slightly translucent. Add garlic, crushed red pepper, and sauté for another 2-3 minutes.

Add ground turkey to the pan, along with a healthy pinch of salt and pepper. Break the turkey into crumbles while cooking for about 5-7 minutes or until lightly browned, opaque, and cooked through.

While the turkey is browning, combine the cottage cheese and marinara and blend until smooth. It will look a lot like vodka sauce.

Pour the cottage cheese sauce in with the turkey and season with Italian seasoning and parmesan cheese. Simmer for 5-10 minutes or until heated through.

Serve over pasta with fresh basil and some more grated cheese. Enjoy!

Storage recommendations

Turkey bolognese with cottage cheese makes a great leftover, so it’s great for meal prep!

• In the refrigerator: When completely cool, transfer the sauce to an airtight container and store it in the fridge for up to 4 days. 
  
• To reheat: Rewarm leftovers on the stove over low heat or in the microwave. You may need to add a small amount of broth, water, or milk to thin the sauce.

WATCH my Turkey Bolognese with Cottage Cheese Video HERE!

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Be sure to follow along on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Healthy Turkey Bolognese with Cottage Cheese

Healthy Turkey Bolognese Sauce with Cottage Cheese is a rich, creamy, protein-packed pasta sauce that is family-friendly and perfect for busy weeknights. It also makes excellent leftovers, so add this to your weekend meal prep menu! Serve over spaghetti squash, zucchini noodles, or lentil pasta for a delicious, nutrient-dense meal that delivers 26 grams of protein and plenty of fiber.

Course Main

Cuisine American, Italian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 192kcal

Author Dani Spies

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, diced (about 1 cup)
• 3 large cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 1 pound lean ground turkey
• 1/3 cup grated parmesan cheese + more for topping
• 1 cup low-fat cottage cheese
• 1 (24 oz) jar of marinara sauce, I like Rao’s
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 1/4 cup Fresh basil leaves, chopped or torn

Instructions

• Heat olive oil over medium heat in a large sauté pan. Add onion and sauté for about 5 minutes, until slightly translucent.
  
• Add garlic and crushed red pepper, saute for another 2-3 minutes.
  
• Add ground turkey to pan, along with a healthy pinch of salt and pepper. Break the turkey down into crumbles while cooking for about 5-7 minutes or until lightly browned, opaque and cooked through.
  
• While the turkey is browning, combine the cottage cheese and marinara in a blender and blend until smooth.
  
• Pour the cottage cheese sauce in with the turkey and season with Italian seasoning and parmesan cheese. Simmer for 5-10 minutes or until heated through.
  
• Serve over pasta* with fresh basil and some more grated cheese. Enjoy!
  

Video

Notes

Turkey bolognese with cottage cheese stores well making it great for meal prep!

• • In the refrigerator: When completely cool, transfer the sauce to an airtight container and store in the fridge for up to 4 days. 

• • To reheat: Rewarm leftovers on the stove over low heat or in the microwave. You may need broth, water, or milk to thin the sauce.
  • You can serve this turkey bolognese over various noodle options! Choose a lentil or chickpea pasta for even more protein and a good fiber boost. Or kick up the veggies and serve your pasta sauce over zucchini noodles (aka zoodles) or roasted spaghetti squash for a high-protein, low-carb dinner.

Nutrition

Serving: 1cup | Calories: 192kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 829mg | Potassium: 638mg | Fiber: 2g | Sugar: 6g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 2mg

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Once I learned how to make a creamy turkey bolognese with cottage cheese, I just knew I had to try cottage cheese alfredo pasta sauce next! Thanks to the blender, this sauce is super quick and convenient (it takes just minutes!). One serving of this creamy pasta provides over 25 grams of protein and 8 grams of fiber—a combination that can help you feel satiated for hours.

Cottage cheese has slowly become my favorite protein-packed superfood! I just love adding it to all types of recipes, including protein-packed turkey lasagna, high-protein flatbread, pancakes, scrambled eggs, egg bakes, breakfast toast, and cottage cheese fruit bowls! It’s a great protein-rich staple ingredient for those on a health and wellness journey like myself, as it can help maintain muscle mass and support a healthy metabolism.

Healthy Cooking Tip: You can change up the pasta to create a meal everyone loves. My kids love this with traditional white pasta (see below!), while my hubby and I prefer whole grain or chickpea pasta for the extra nutrients. The key to sustainable, healthy eating is to stay flexible and find what works for you!

Ingredients You’ll Need

This cottage cheese Alfredo recipe uses just five key ingredients! And thanks to my handy-dandy blender this recipe could not be any easier or any faster to make. Here are some notes on the ingredients needed:

• Cottage cheese: Keeps this recipe light and protein-packed by adding a nice, rich, creamy texture without the need for heavy cream or butter. Look for the brand Good Culture! I think it’s the most delicious brand of cottage cheese on the market.
• Parmesan cheese: Nutty, salty, and delicious – just one ounce of Parmesan contributes 11 grams of protein (who knew?!).
• Seasonings: My go-to flavor trio is always garlic powder, sea salt, and black pepper. You don’t always need to get fancy to create lots of flavor.
• Milk or broth: When I first created this recipe, I used chicken broth to thin out the sauce (it’s delicious, and it works!). But I have come to prefer using milk, as it adds a richer, creamier texture. Ultimately, they both work, so use what you have or prefer.
• Whole grain linguine: You can use any pasta you love. I prefer whole grain or chickpea pasta for the extra protein and fiber, but you do you!
• Fresh basil: Optional – but it adds beautiful color and fresh flavor. You can swap in some dried basil as well.
• Garnish: Finish with a sprinkle of grated Parmesan cheese and red chili flakes (if you like things with a bit of spice).

Ingredient Tip: I usually opt for the 2% low-fat cottage cheese option (Good Culture is my favorite brand!) as it’s rich and creamy but not too heavy. If preferred, you can swap in non-fat or full-fat options. Remember, the higher the fat content, the creamier the alfredo sauce.

How to Make Cottage Cheese Alfredo

OK! Get ready, and don’t turn away—this creamy cottage cheese alfredo comes together quickly. Here’s all you do:

Add cottage cheese, parmesan cheese, milk, garlic, salt, and pepper to a high-speed blender or food processor and process until smooth to create a creamy sauce. Set aside.

In the meantime, boil a large pot of salted water. Add the pasta and cook until al dente, according to package directions. Note: Whole grain and chickpea pasta cooks faster than the package instructions, so keep an eye on them.

Drain the pasta and return the pasta to the hot pot over super-low heat on the stovetop. Keep the heat as low as it will go as you pour the creamy alfredo sauce over the pasta noodles.

Toss the sauce with the pasta and continue to cook over low heat, stirring as you go, until warmed through.

Transfer to a serving bowl and top with fresh basil, Parmesan cheese, and red chili flakes. This is, of course, optional but highly recommended.

Extra Tips & Storage Recommendations

• Bump it up: Turn this into a bigger meal by adding some roasted chicken or shrimp to your pasta. I also love adding some green veggies as well. Garlic broccoli and roasted asparagus are both delicious options.
• Storing leftover sauce: Store any leftover Alfredo sauce in an airtight container or jar in the refrigerator. It will stay good for up to 4 days. Give it a quick stir before serving.
• Reheating: Use low heat to rewarm this on the stovetop and stir often for best results.

COTTAGE CHEESE ALFREDO RECIPE VIDEO

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Bangin’ Blender Alfredo with Cottage Cheese

Let's get dinner on the table fast! This protein-packed, creamy alfredo pasta sauce made with cottage cheese is a quick, no-cook recipe made right in the blender. It's a huge time saver and a healthy, delicious, weeknight-friendly meal that delivers over 25 grams of protein per serving.

Course sauce + seasoning + condiments

Cuisine American, Italian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings (3 cups total)

Calories 413kcal

Author Dani Spies

Ingredients

• 2 cups low-fat cottage cheese, (I love Good Culture)
• 1 cup grated parmesan cheese
• 1 cup 2% milk
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 pound whole grain linguine (or any pasta you prefer)
• 1/3 cup fresh basil chopped
• grated Parmesan cheese and red chili flakes optional for serving

Instructions

• Add cottage cheese, parmesan cheese, milk, garlic, salt and pepper to a high speed blender or food processor and process until smooth to create a creamy sauce.
  
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions.*
  
• Drain the pasta and return the pasta to the hot pot over super-low heat on the stovetop. Keep the heat as low as it will go as you pour the creamy alfredo sauce over the pasta noodles.
  
• Toss the sauce with the pasta and continue to cook over low heat, stirring as you go, until warmed through.
  
• Transfer to a serving bowl and top with fresh basil, Parmesan cheese and red chili flakes, if desired. Enjoy!
  

Video

Notes

• • Cooking the pasta: Whole grain, chickpea, and lentil pasta options tend to cook faster than the package suggests. Watch them closely and drain once they are al dente (this can take as little as 4 minutes, depending on brand).
•  
  • Storing leftover sauce: Store any leftover Alfredo sauce in an airtight container or jar in the refrigerator. It will stay good for about 5 days. Give it a quick stir before serving.

• • Reheating: Use low heat to rewarm this on the stovetop and stir often for best results.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 63g | Protein: 27g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 813mg | Potassium: 327mg | Fiber: 8g | Sugar: 4g | Vitamin A: 312IU | Vitamin C: 0.2mg | Calcium: 277mg | Iron: 3mg

© Clean & Delicious

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This creamy dipping sauce for sweet potato fries is smooth, creamy, flavorful, and made healthier (and lighter!) with a boost of protein from the Greek yogurt. Similar to Tzatziki but easier to make, this garlic dip is the perfect partner for baked sweet potato fries and roasted sweet potato wedges.

Not only is it insanely delicious and super easy to make, but it pairs perfectly with sweet potato fries and sweet potato wedges. Whip this up in 2 minutes with just 5 ingredients!

Ingredients Needed

The ingredient list needed to make this dipping sauce for sweet potato fries (and so much more) is short and sweet. In fact, you probably have almost everything in your kitchen already!

• Garlic: Use 1 large clove of crushed garlic to add deep, complex flavor to the sauce. If you’d like an even stronger garlic flavor, add 1/4 tsp garlic powder (but that’s optional).
• Greek yogurt: Instead of using mayonnaise or sour cream, we’re using Greek yogurt for this fry dip. Not only does it add a pop of protein but it keeps things a bit lighter as well. Feel free to use non-fat, low-fat, or full-fat yogurt -they will all work!
• White wine vinegar: Adds a little tang (and thins out the sauce) giving it the taste and texture of mayo.
• Parsley: Fresh herbs always add a pop of flavor, freshness, and color. In a pinch, you can swap dried parsley. Simply swap 1 teaspoon of dried parsley for 1 tablespoon of fresh (1:3 ratio!).

How to Make Dipping Sauce for Sweet Potato Fries

Follow these simple steps to have a delicious fry dip in less than 5 minutes – no cooking required!

1. Stir together ingredients: Combine the garlic, garlic powder (optional), yogurt, vinegar, parsley, and salt in a small bowl. 
2. Serve: Plate up alongside baked sweet potato fries (or wedges!) and enjoy.

Tips and Variations

• Greek yogurt variety: We typically use low-fat Greek yogurt, however non-fat or full-fat will work great as well. The more fat in the Greek yogurt, the richer the dip will be.
• Use dried herbs: Feel free to sub the fresh parsley with one teaspoon of dried parsley. You could also give this a dill flavor by using the same amount of fresh or dried dill.
• Taste test: After mixing all of the ingredients together, give it a taste and adjust as needed. You may want to add more garlic powder or sea salt.
• Make ahead: The flavors will intensify over time, so if you’re able, make this in advance and store it in the fridge. When you’re ready to serve, just give it a good stir. If you’d rather enjoy it at room temperature, let it sit out for about 20 minutes before you plan to use it.

What is a good dipping sauce for sweet potato fries?

I like to enjoy sweet potato fries (and wedges!) with a dipping sauce that is creamy and savory. The savory garlic flavor of this dipping sauce perfectly balances the sweetness of the fries. Of course, ketchup is always a popular option and I also like ranch dressing too!

Storage recommendations

Storing leftover garlic dipping sauce couldn’t be easier. Transfer it to an airtight container and place it in the refrigerator to enjoy for up to 5 days. Give it a quick stir before you use it again.

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Greek Yogurt & Garlic Dipping Sauce for Sweet Potato Fries

Learn how to make the best Greek yogurt & garlic dipping sauce for sweet potato fries using healthy, everyday ingredients! This is a savory, garlic dipping sauce made with Greek yogurt, fresh garlic, a touch of white wine vinegar, and some sea salt. It’s simple, delicious, and takes just minutes to make.

Servings 2 servings

Calories 46kcal

Author Dani Spies

Ingredients

• 1 fat clove of garlic, crushed
• 1/4 teaspoon garlic powder, *optional (if you like a strong garlic flavor!)
• 1/2 cup plain, low-fat Greek yogurt
• 1/4 teaspoon white wine vinegar
• 1 tablespoon fresh chopped parsley
• pinch of sea salt

Instructions

• Combine the garlic, garlic powder (optional), yogurt, vinegar, parsley, and salt in a small bowl.
  
• Plate up alongside baked sweet potato fries (or wedges!) and enjoy.
  

Notes

Store leftover dipping sauce in an airtight container and place it in the refrigerator to enjoy for up to 5 days. Give it a quick stir before you use it again.

Nutrition

Serving: 0.25cup | Calories: 46kcal | Carbohydrates: 3g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 0.01g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 0.2mg

© Clean & Delicious

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Healthy Greek Yogurt Blue Cheese Dressing

Vinaigrettes have always been my go-to salad dressing. If you’re a long time reader, you’ve probably heard me rave about my balsamic vinaigrette, which is the perfect finishing touch for almost every salad, sweet or savory.

But every now and again you need a change of flavors, and this Greek yogurt blue cheese dressing is it! I’m pretty sure it’s the BEST blue cheese dressing ever! It’s perfectly tangy, creamy and flavorful. It’s so delicious on a big Cobb salad with grilled steak or chicken, hard-boiled egg, avocado, bacon and tomatoes. And it’s also delightful on a simple wedge of iceberg, steakhouse style, with tomatoes, blue cheese, bacon and chives.

Homemade Blue Cheese Dressing

If you’ve purchased blue cheese dressing from the store, you’ve probably noticed the lack of actual cheese mixed in it. You might wind up with a few tiny pieces on your salad. Such a bummer! With this homemade blue cheese dressing recipe, feel free to add as much or as little blue cheese crumbles as you like. I say, go ahead and load it up!

Homemade dressing is just so much better than store-bought dressing. If you haven’t tried making your own dressing yet, please give it a try. It’s really very easy and it’s better for you (no additives!), more economical, and way fresher tasting.

Ingredients Needed:

This easy blue cheese dressing recipe has just 6 simple ingredients (plus salt & pepper), but is packed with so much delicious flavor. Here’s what you’ll need:

• Greek yogurt & mayonnaise – These two ingredients provide the creamy texture of this dressing. For a low-calorie version, use nonfat Greek yogurt.
• Blue cheese crumbles – The star of the dressing! Crumble your own or buy pre-crumbled and feel free to add as much or as little as you like.
• Garlic – Adds fresh flavor to the dressing.
• White wine vinegar – The vinegar adds a little tang. You could also use red wine vinegar or another favorite vinegar.
• Milk – Adding a small amount of milk gives the dressing the right consistency. I typically use 2%, but you can really use any variety of milk you prefer.
• Salt & Pepper – To bring out all of the delicious flavor.

How to Make Greek Yogurt Blue Cheese Dressing

This blue cheese dressing could not be easier to make at home. There’s simply no need for store-bought salad dressings when you have one as tasty as this! In my opinion, homemade dressings are the way to go because they always taste so much fresher, plus you get complete control over the ingredients. Just follow a few simple steps to make this homemade blue cheese dressing recipe. Scroll down to the recipe card for the full printable recipe.

• Mix together ingredients. In a medium bowl, combine yogurt, mayo, blue cheese, garlic, white wine vinegar, salt and pepper. Mix together, mashing the blue cheese into the mixture as you go. Slowly stir in the milk. Mix well.
• Taste. Taste and add any additional ingredients, like more salt and pepper, as needed.
• Store. All done! The flavors will develop the longer it sits. Store the dressing in an airtight container, in the refrigerator, for one to two weeks.

Customize This Recipe

Like any salad dressing recipe, you can experiment with the ingredients and make the dressing to your taste. That’s one of the advantages to making salad dressing from scratch. You can add as much blue cheese as you like. Omit the garlic, or use shallot instead, or another fresh herb of your choice. Swap out the yogurt and use sour cream. You could also try adding 1 teaspoon of lemon juice and/or a different type of vinegar. The options are pretty much endless!

Serving Suggestions

This creamy, flavorful salad dressing is great on most any green salad, from a simple romaine salad to a chopped BBQ salad. And if you’re serving buffalo wings, buffalo cauliflower bites or buffalo chicken lettuce cups, you definitely need this blue cheese dressing! I also love to drizzle it on sandwiches, wraps and burgers.

Storing Homemade Dressing

Homemade blue cheese dressing can last up to about one to two weeks in the refrigerator. You can use a leftover salad dressing bottle or mason jar for storage. Before each use, give the dressing a good shake to blend the ingredients. Be sure not to leave the dressing out longer than 2 hours at room temperature. It contains a few dairy products that are perishable and can spoil quickly.

More Homemade Dressing Recipes

• 3 Easy DIY Salad Dressings
• Beet Salad Dressing
• Apple Cider Vinaigrette
• Basic Vinaigrette Recipe

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Greek Yogurt Blue Cheese Dressing

Creamy Greek Yogurt Blue Cheese Dressing is thick, tangy and loaded with chunks of pungent blue cheese. This recipe is easy to make with Greek yogurt, milk, mayonnaise, white wine vinegar, garlic and blue cheese crumbles. It’s incredibly delicious on salads or as a dip for buffalo wings and more. 

Course salad + dressing

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 59kcal

Author Dani Spies

Ingredients

• 3/4 cup nonfat Greek yogurt
• 1 tablespoon mayonnaise
• 2.5 ounces blue cheese crumbled (about 1/2 cup)
• 2 fat cloves garlic crushed (or 1-2 teaspoons garlic powder)
• 1 tablespoon white wine vinegar
• 1/4 cup 2% milk*
• salt and pepper to taste

Instructions

• In a medium bowl, combine yogurt, mayo, blue cheese, garlic, white wine vinegar, salt and pepper. Mix together, mashing the blue cheese into the mixture as you go.
  
• Slowly stir in the milk. Mix well.
  
• Store in an airtight container and chill. Serve and enjoy!
  

Notes

*If you prefer a thinner dressing, add a bit more milk. If you’d like to use this dressing as a dip, use less milk or omit it completely. 

Storing dressing: Homemade blue cheese dressing can last up to about one to two weeks in the refrigerator. You can use a leftover salad dressing bottle or mason jar for storage. Before each use, give the dressing a good shake to blend the ingredients. Be sure not to leave the dressing out longer than 2 hours at room temperature.

Nutrition

Serving: 2tbsp | Calories: 59kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 145mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

© Clean & Delicious

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Radishes are in full bloom! And not only do we love to enjoy the radish bulbs, but the radish greens are completely edible too, and are easy to turn into radish leaf pesto. A nutritious, delicious recipe that packs so much flavor, it’s hard not to eat it right out of the jar (which I sometimes do!).

This unique pesto is a must-try! It’s vibrant, herby, fresh, flavorful, and unbelievable on just about anything you can dream up. In fact, I’ve been enjoying it on my grilled chicken as an easy lunch option.

What is pesto?

Pesto originated in Italy and is typically made with basil leaves, garlic, pine nuts, olive oil and a hard cheese like Parmesan.

I love to make it and freeze it in ice cube trays to add to pasta as a sauce or for topping chicken, fish or veggies for an extra pop of flavor.

Leftover pesto is also great as a dip (kind of like hummus) for pita bread, crackers or fresh veggies.

Radish leaf pesto ingredients:

You’re going to love how easy and flavorful this pesto recipe is with just a handful of simple ingredients. Here’s what you’ll need:

• Walnuts – adds a wonderful nutty flavor in place of traditional pine nuts.
• Radish greens – many traditional pesto recipes use basil as the key ingredient, but we’re mixing it up and adding fresh radish leaves.
• Garlic – garlic is a must for pesto recipes.
• Mint – for extra fresh flavor!
• Basil – adds a subtle sweetness and is a classic ingredient found in pesto.
• Lemon juice – a squeeze of fresh lemon juice adds a lovely brightness to the pesto.
• Oil – you’ll just need 1/4 cup of olive oil to be able to blend up the pesto nicely. You can swap in a couple tablespoons of water if you want a lighter option.
• Sea salt & pepper – to bring out all of the flavors. I really enjoy this sea salt.
• Parmesan cheese – gives the pesto a depth of flavor and a salty bite. If you’d like to keep the pesto dairy free or vegan, feel free to omit.

How to make radish leaf pesto:

The key to a smooth and creamy pesto is the use of a small food processor. If you don’t have one, a personal blender will work.

1. Add walnuts, garlic and salt to the bowl of a food processor and pulse until they are broken down.
2. Add in radish greens, basil, mint and lemon juice. Process once more until broken down, pausing to scrape down the sides as needed.
3. Next, add the lemon juice and extra virgin olive oil and process until smooth. You can add a couple of tablespoons of water (or additional olive oil) if you would like to thin it out.
4. Finally, add in pepper and Parmesan cheese. Give it one last whirl, serve and enjoy!

Delicious ways to enjoy pesto:

This incredibly fresh and easy radish leaf pesto recipe is wonderful on your favorite proteins, pasta and even salads. Here are some of my favorite ways to use it:

• Toss 1/4 cup in with some of your favorite pasta variety for an easy weeknight dinner. Add chicken or salmon for extra protein.
• Stir into cooked quinoa and add a few cherry tomatoes for an easy weekday vegetarian lunch.
• Spread it on toast and top with a few other extras like sliced tomatoes, bacon, and sprouts
• Use it as a spread for your grilled cheese, turkey sandwich or burger; it’ll add a ton of flavor!
• Mix it in with your scrambled eggs.
• Spoon it over a baked potato instead of butter.
• Mix with tuna, instead of mayo for a Mediterranean-style salad.
• Stir it into a creamy tomato soup for extra flavor.
• Mix into rice or quinoa for a delicious, yet easy side dish.

How to store this radish leaf pesto:

In the refrigerator: keep this healthy pesto recipe in an airtight container in the refrigerator for up to one week. If you’re finding that it’s thickening up a lot, feel free to drizzle in some more olive oil or a bit of water.

In the freezer: yes, you can actually freeze a batch of this radish leaf pesto for later! One trick is to add it to an ice tray to create little pesto cubes that can be used later. You can also simply add it to a freezer-safe container or bag and pop it in the freezer for up to three months.

More tasty recipes using radishes:

• Easy Roasted Radishes
• Radish Salad
• Thai Kale Salad
• Radish 101 – Learn more about radishes

If you make this pesto recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Radish Leaf Pesto

Delightfully pungent radish greens paired with mint and basil make the perfect pesto and pack a nutritional punch. Serve with chicken, fish, vegetables, potatoes or any other way you would enjoy traditional pesto.

Course gluten free, sauce + seasoning + condiments, whole 30

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 124kcal

Author Dani Spies

Ingredients

• 1/2 cup raw walnuts
• 1 fat clove of garlic
• 1/4 tsp sea salt (I use this one)
• 1 cup radish leaves
• 1/2 cup mint leaves
• 1/2 cup basil leaves
• 2 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 1/4 tsp black pepper
• 2 tbsp parmesan cheese*

Instructions

• Place walnuts, garlic, and salt in a small food processor and pulse until broken down.
• Add in radish greens, basil, mint and lemon juice. Process until broken down, pausing to wipe down the sides as needed.
• Add in lemon juice and extra virgin olive oil and process until smooth. You can add a couple of tablespoons of water (or additional olive oil) if you would like to thin it out.
• Add in pepper and Parmesan cheese. Give it one last whirl, serve and enjoy!

Notes

*If freezing, leave out the cheese and add when ready to serve.

Storage recommendations:

• In the refrigerator: keep this healthy pesto recipe in an airtight container in the refrigerator for up to one week. If you’re finding that it’s thickening up a lot, feel free to drizzle in some more olive oil or a bit of water.
• In the freezer: yes, you can actually freeze a batch of this radish leaf pesto for later! One trick is to add it to an ice tray to create little pesto cubes that can be used later. You can also simply add it to a freezer-safe container or bag and pop it in the freezer for up to three months.

 

Nutrition

Serving: 2tbsp | Calories: 124kcal | Carbohydrates: 3g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 1mg

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Spring is here and summer will be right around the corner and that means grill season is upon us. I can’t wait to fire up the grill more frequently very soon!

I know it’s really convenient to grab a bottle of barbecue sauce from the grocery store. However, most store-bought BBQ sauces are overly sweet and contain ingredients like high fructose corn syrup and preservatives. This homemade BBQ sauce tastes so much better and contains less than half the sugar than anything you could pick up from the store. It’s so worth it to take the extra time to make your own. 

Ingredients needed:

If you like sweet, smokey, tangy BBQ sauce with just a kiss of heat, this recipe is for you! Here’s everything you’ll need:

• Tomato sauce & paste – This is a tomato based barbecue sauce. There are other types that have more of a mustard/vinegar base, and even one that has a mayonnaise base. A tomato-based BBQ sauce is probably the most common.
• Apple cider vinegar – A bit of vinegar balances the sweetness with a little tang and acid.
• Honey & molasses – Provides a subtle sweetness to balance out the savory seasonings.
• Worcestershire sauce – Adds depth to the overall flavor of the sauce.
• Spices – A simple blend of chipotle powder, garlic powder, onion powder, cayenne pepper, salt and pepper gives this sauce an amazing flavor.

How to Make this Recipe 

This is honestly the very BEST BBQ sauce I have ever tasted! And if you’ve never made your own barbecue sauce from scratch, you may be surprised at just how easy it is. Here’s the simple method:

Please see the recipe card for the full, printable recipe with all of the details.

Simply measure out all of the ingredients into a medium saucepan. Give it a good stir, bring the mixture to a boil, reduce the heat, and simmer (uncovered) for 20 minutes, stirring occasionally, and until the sauce has slightly thickened. Let the sauce cool slightly and then enjoy!

Customize this Recipe

• Sweeter – Like your BBQ sauce on the sweet side? Increase the amount of honey, starting with about 1/3 cup. 
• Maple flavored – Substitute maple syrup for the honey, if you’d prefer a maple flavored sauce.
• Don’t have chipotle powder and don’t want to buy it just for this recipe? You can substitute regular chili powder. There won’t be as much of a smoky flavor, but the sauce will still be delicious.
• Spicy – Feel free to add more cayenne pepper or omit it, depending on the heat level you prefer. Remember, it’s easy to add more later and a little goes a long ways. Start with a pinch and add more after you taste the sauce. You can’t take it out once it’s in there! 

Ways to Use this Sauce

Homemade barbecue sauce is delicious on any pretty much any type of meat! We even love it in salad and on pizza! Here’s some of our favorite ways to use it: 

• Chopped BBQ Tofu Salad
• Slow Cooker BBQ Chicken
• Baked BBQ Chicken
• Grilled Chicken Breast

Storage Tips

How long does homemade BBQ sauce last? This is a very common question I get with sauces and dressings. It should last for a couple weeks in your fridge, maybe more. To store, transfer the sauce to an airtight container or small jar and place it in the refrigerator. You can also freeze the sauce in a freezer-safe container for up to about 3 months.

More Healthy Sauces & Condiments 

Looking for more healthy dressing, seasoning and sauce recipes? Here’s some favs:

• Greek Yogurt Blue Cheese Dressing
• Radish Leaf Pesto
• Taco Seasoning Recipe
• Chimichurri

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Homemade BBQ Sauce (Easy Recipe!)

Homemade BBQ Sauce is so easy to make and is much more healthy than the sugary store-bought barbecue sauce. This recipe is the perfect blend of sweet, spicy, and smoky and it’s delicious on chicken, pork, pizzas, or whatever your heart desires.

Course DINNER, sauce + seasoning + condiments

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings (1/4 cup each)

Calories 53kcal

Author Dani Spies

Ingredients

• 1 (15 ounce) can tomato sauce
• 1/4 cup tomato paste
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup molasses
• 3 tbsp. Worcestershire sauce
• 1 tsp. chipotle powder
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 pinch cayenne pepper add more or less depending on how much kick you like
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

• Whisk all ingredients together in a medium saucepan. Bring to a low boil, then reduce heat to medium low and simmer (uncovered) for 20 minutes, or until the sauce has slightly thickened.
  

Video

Notes

Sauce can be stored in an airtight container or jar in the fridge for a couple of weeks or frozen for up to about three months.

Nutrition

Serving: 0.25cup | Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 269mg | Potassium: 178mg | Fiber: 1g | Sugar: 11g | Vitamin A: 319IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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Watch the step-by-step video HERE.

After sharing my Cranberry 101, I wanted to be sure that you had plenty of ideas for using your fresh cranberries!

Cranberry relish is a bright, clean, alternative to cranberry sauce.  It’s 100% raw, so it super quick and easy to make.  Simply chop some cranberries, apples, oranges and ginger in your food processor and finish with some honey to sweeten it up and it’s ready to go.

This recipe is free of any refined sugars and tends to be more tart than sweet.  If you like a sweeter relish, simply add in some extra honey until you have it exactly how you love it.

Continue Reading: Cranberry-Ginger Relish

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Watch the step-by-step video here.

This simple vinaigrette made from raw apple cider vinegar is an easy and delicious way to put a seasonal twist on a basic vinaigrette.

When you are shopping for your vinegar, be sure to look for a variety that says, “with the mother’ (I like Braggs).  You will notice some sediment floating on the bottom, thats a good thing! Those are gut friendly enzymes and bacteria that are said to help heal and support the gut (which is where your immunity lives).

Try this dressing with my Autumn Chopped Salad (match made in heaven!).

Continue Reading: Clean Eating Apple Cider Vinaigrette

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Home-made salad dressing is an easy way to add a fun spin on your go-to weekly salad (do you have a go-to weekly salad?).

I definitely do.  I almost always serve the same basic green salad to my family for dinner every night and while the ingredients in the salad are usually exactly the same (romaine, carrots, cucumbers, tomatoes…) simply changing the dressing is a fun way to change up the flavors and make the mundane a little more exciting!

This is my final video for my #CleanAndGreenWithDani series, so I hope you enjoy it and that all the recipes and videos that I shared throughout the month were able to help support you with your Springtime health and diet goals.

In case you missed any of them, here’s the recap:

• Green Juice 3-Ways
• Green Smoothies 3-Ways
• Clean Eating Salads 3-Ways
• Smoothie Making Guide
• Juicing 101

Ok.  So now we move onto to Salad Dressing!

1.  Lemon Tahini Dressing

This bright, creamy dressing reminds me a lot of a caesar salad dressing.  It’s the perfect pair for a crunchy romaine salad or a hearty kale salad.  I also love it for dipping my veggies.

Lemon Tahini Dressing

• 2 tbsp. Tahini
• 2 tbsp. lemon juice
• 1 tbsp. honey
• 1 tbsp. crushed garlic (1 large clove)
• 1 tbsp. extra virgin olive oil
• 1 tbsp. water
• Salt and pepper to taste

Combine all ingredients in a food processor and blend until light and creamy. Enjoy!

Makes 1/3 cup dressing.

Nutrients per Tablespoon: Calories: 63g; Total Fat: 5.1; Saturated Fat: 0.7g; Cholesterol: 0mg; Carbohydrate: 5g; Dietary Fiber: 0.3g; Sugars: 3.8g; Protein: 0.7g

2.  Creamy Balsamic Dressing

This one is a family favorite in my house.  Personally, I love this on a simple grilled chicken salad!

Creamy Balsamic

• ¼ cup balsamic vinegar
• 1 tsp. Dijon mustard
• 2 tbsp. extra virgin olive oil
• 1 clove crushed garlic
• ¼ cup Greek yogurt

Place everything into a Mason jar and pop on the lid. Shake vigorously for 15 seconds. Enjoy!!

Makes ½ cup dressing.

Nutrients per tablespoon: Calories: 42g; Total Fat: 3.6g Saturated Fat: 0.6g; Cholesterol: 0mg; Carbohydrate: 1.9g; Dietary Fiber: 0g; Sugars: 1.8g; Protein: 0.8g

3. Ginger Miso Dressing

This is a dressing my friend shared with me and she found it on ‘The Sweet Beet‘.

I love the bright, umami flavor of this dressing, definitely a great choice if you are looking for something different from your basic vinagrette.

Ginger Miso Dressing

•  2 tbsp. white miso
• 2 tbsp. extra virgin olive oil
• 1 tsp. lemon juice
• 1 tsp. grated ginger
• 1 tsp. honey
• ¼ cup water
•  

Place everything into a Mason jar and pop on the lid. Shake vigorously for 15 seconds. Enjoy!!

Makes ½ cup dressing.

Nutrients per tablespoon: Calories: 40g; Total Fat: 3.5g Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 2.8g; Dietary Fiber: 0.4g; Sugars: 1.6g; Protein: 0.4g

Be sure to watch the video below for the step-by step instruction for these recipes and for lots and lots of bloopers (I just couldn’t seem to get things together that day!).

Print

Clean Eating Salad Dressing 3-Ways

Course DINNER, LUNCH, salad + dressing, sauce + seasoning + condiments

Cuisine American

Calories

Author Dani Spies

Video

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If you like pesto, than it’s pretty likely you will be a fan of chimmichuri as well.

Olive oil, parsley and garlic are the base of most chimmichuri sauces and then from there people tend to tweak it to their tastebuds.  My taste buds like equal parts parsley and cilantro and a kiss of red pepper flakes.

While chimmichuri is super nutritious, it is also pretty rich (read: high in calories) since the base of this sauce is made up of extra virgin olive oil.  And because I like to spread this yumminess all over everything I eat (especially when we are grilling!) I use my little c&d trick (the same one I use for my pesto) and cut the oil with water.

Not only does this make the sauce lighter but it actually makes it a little creamy, so  instead of having a pool of oil on the top of your chimmichurri, you actually get a really rich, creamy consistency that is insanely delicious and (in my opinion) better than the original.

Chimmichurri is great spread on top of grilled anything (think: meat, fish, chicken, veggies, etc.).  It’s also delicious mixed into some brown rice pasta, added to a grain salad, or dolloped on top of some soup.

Be sure to check out the video below and don’t forget to let me know what you think down in the comments below.

Continue Reading: How To Make (Low Fat) Chimichurri

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