Snacks + Starters Recipes « Clean & Delicious

Super Quick Avocado Toast with Hard Boiled Egg

Dani Spies — Wed, 26 Feb 2025 22:16:18 +0000

Topping your avocado toast with a hard-boiled egg is a quick, easy, and convenient way to give this healthy breakfast an extra pop of protein! Make your eggs in advance and enjoy a simple, nutritious, two-minute, no-cook meal that packs 15 grams of protein without the fuss!

Who doesn’t love avocado toast? It’s at the top of the list when I want a quick, healthy, and delicious breakfast (my cottage cheese breakfast toast is another fan favorite!). But, if you are like me and trying to add more protein to your breakfast, avocado toast just isn’t enough. This is why I love making my avocado toast topped with hard-boiled eggs!

Of course, you can also top your avocado toast with scrambled, poached, or an over-easy egg, but nothing beats the ease and convenience of hard-boiled eggs. You can make them in advance and adjust the cooking time depending on how hard or soft you like the yolks (you can use my step-by-step guide for easy-to-peel hard-boiled eggs here). Personally, I love a jammy yolk—but that’s just me!

Adding an egg to your avocado toast creates a more balanced breakfast (or grab-and-go snack) packed with protein, healthy fats, and fiber—the perfect meal to support healthy eating habits.

Ingredients you’ll need

You only need a few simple ingredients to create this well-balanced breakfast toast!

Toasted Bread: I love to use sourdough bread when making avocado toast. It provides a crispy, tangy base with a chewy texture that complements the toppings. I also love sprouted bread as well.
Ripe Avocado: The star of the show! This adds a rich, creamy texture and is packed with healthy fats, fiber, and essential nutrients. A ripe avocado should be slightly soft when gently pressed but not mushy. If your avocado is too firm, let it ripen at room temperature for a day or two.
Fresh Lemon Juice: A small squeeze brightens up the avocado with a hint of acidity while helping prevent browning.
Hard-boiled eggs: A great source of protein and nutrients, making this meal more filling and balanced. If you want even more protein, skip the yolks and add a few extra egg whites.
Everything Bagel Seasoning: A flavorful blend of sesame seeds, garlic, onion, and poppy seeds that adds the most satisfying crispy crunch and depth of flavor.
Sea Salt: Enhances the natural flavors of the avocado and eggs while bringing out the seasoning blend. This is my favorite brand.
Extra-Virgin Olive Oil: While optional, a drizzle over the top adds richness and boosts heart-healthy fats.

Variations

Avocado toast is so versatile! There are so many ways to change up the flavor profile while still enjoying this healthy breakfast toast. Here is some inspiration.

Seasonings: Try different seasonings to change things up! If you’d like to add some heat, sprinkle with red pepper flakes. For some smokiness, sprinkle a pinch of smoked paprika over the top. It’s also delicious with a sprinkle of sesame seeds or crumbled seaweed over the top.
Toppings: Add extra toppings for different textures and flavors! Want more greens? Top your toast with microgreens, arugula, or fresh herbs. Try adding crumbled feta or goat cheese for a tangy twist. Or, drizzle hot honey or balsamic glaze on top for a sweet-savory contrast.
Add Vegetables: Sliced or cherry tomatoes, pickled red onion, baby spinach, sliced radish, or cucumbers can boost flavor, texture, and nutrition.

How to make avocado toast with hard-boiled egg

Make easy-to-peel hard-boiled eggs. You definitely want to do this in advance! This is the beauty of hard-boiled eggs. They can hang out in the fridge, ready to go when you are. Plus, they are such an easy and convenient source of protein. If you need a reminder on how to do this, follow my no-fail hard-boiled eggs guide (it won’t let you down!).

Mash the Avocado: Scoop the avocado into a small bowl, mash, and season.

Add to Toast: Spread the mashed avocado over the toast and top with egg slices! Add some seasoning and enjoy.

Easy ways to add more protein to avocado toast:

This breakfast, as it stands, delivers 15 grams of protein, which is amazing. However, I try to start my day with a bit more protein, so here are some easy ways to bump the protein in your avocado toast.

Add a couple of extra hard-boiled egg whites, but skip the yolks. Egg whites are pure protein, so it is easy to bump up your protein without adding more fat.
Sliced turkey is another excellent option. It’s quick, convenient, delicious, and protein-packed.
Serve some turkey bacon on the side. Lower in fat and higher in protein than traditional bacon, it’s the perfect pairing for avocado toast.
I make my chicken and apple sausage patties with ground chicken. They’re easy to make, delicious, and protein-packed.
Sprinkle on some seeds. Hemp, chia, and pumpkin seeds are all excellent plant-based protein options.

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!

Avocado Toast with Hard Boiled Egg

Topping your avocado toast with a hard-boiled egg is a quick, easy, and delicious way to give this healthy breakfast an extra pop of protein! You could opt for poached or fried eggs, but hard-boiled eggs are just so quick and convenient. Make your eggs in advance and enjoy a simple, nutritious, two-minute, no-cook meal that packs 15 grams of protein without the fuss!

Course BREAKFAST, snack

Cuisine American

Diet Vegetarian

Prep Time 10

Total Time 10

Servings serving

Calories 412kcal

Author Dani Spies

Ingredients

1 slice (38 grams) toasted sourdough bread* see notes
1/2 medium (60 grams) ripe avocado
Small squeeze of fresh lemon juice
1 hard-boiled egg** see notes
Sprinkle of Everything Bagel Seasoning
Sea salt, to taste
Optional: Drizzle extra-virgin olive oil

Instructions

Scoop avocado in a small bowl. Using the back of a fork, mash the avocado until smooth but still a bit chunky—season with sea salt and lemon juice.
Spread the mashed avocado over the top of the toast.
Cut the hard-boiled eggs into round slices and then layer them on the mashed avocado.
Finish with a sprinkle of everything bagel seasoning and a drizzle of extra virgin olive oil, if desired. Enjoy!

Notes

*I find sourdough and sprouted grain bread to have the best texture for avocado toast as they are nice and hearty. But you can, of course, use any bread you love or prefer.

**Make your hard-boiled eggs in advance if you want to keep this meal quick and convenient. See my fail-proof guide for how to make easy-to-peel hard-boiled eggs here.

Nutrition

The post Super Quick Avocado Toast with Hard Boiled Egg appeared first on Clean & Delicious.

Easy Peel Hard Boiled Eggs (Perfect every time!)

Dani Spies — Thu, 02 Jan 2025 18:08:28 +0000

Learn how to make perfectly cooked hard-boiled eggs that are easy to peel every time. Whether you like them soft and jammy, well-done, or somewhere in the middle, I’ve got you covered! I’ll show how long to cook them paired with my fail-proof cooking technique so you can enjoy effortless, easy-peel, boiled eggs any day. Plus, I’ll share delicious ideas for enjoying this high-protein snack. So good!

The perfect hard-boiled egg has so many uses in a healthy kitchen!! This super easy and convenient high-protein snack can be enjoyed as-is or transformed into an endless variety of delicious meals (I love adding hard-boiled eggs to my avocado toast!) and snack ideas (avocado egg salad, anyone?!) and is perfect for meal prep.

This is why it’s essential to nail the basic cooking technique for your boiled eggs. Don’t worry; it’s super easy, and I will walk you through each step so we can get to the fun part of using our hard-boiled eggs to make loads of high-protein snacks (and meals!).

Why You Need Hard-Boiled Eggs in Your Fridge

Hard-boiled eggs are one of the most delicious, convenient, and natural ways to increase your protein intake (something I have been working to do since I turned 50 this year!). A hard-boiled egg will never disappoint you for breakfast, lunch, or dinner. Here are just a few of the reasons that I love them:

Perfect Protein Powerhouse: Hard-boiled eggs are a quick, protein-packed (7 grams per egg) snack that will keep you feeling satisfied and energized throughout your day. Whether you’re on the go or need a quick bite, they’re a convenient and nutrient-dense option.
Meal Prep Magic: They’re a meal prep superstar! You can easily add them to salads, bowls, or avocado toast to elevate your meals without spending extra time in the kitchen.
Budget-Friendly Goodness: Eggs are one of the most affordable high-quality protein sources. Having hard-boiled eggs ready to go helps you save money while staying nourished.
Versatile and Delicious: Hard-boiled eggs are incredibly versatile. Slice them into soups, mash them for egg salad, or enjoy them plain with a sprinkle of salt, pepper, or even hot sauce—so many ways to keep things interesting!
Health in a Shell: Packed with vitamins and minerals like B12, selenium, and choline, hard-boiled eggs are a simple way to support brain health, metabolism, and overall wellness.

So grab a dozen eggs and get boiling—your future self will thank you!

Here’s what you’ll need

Believe it or not, all you need is eggs and a pot of boiling water. You will also need a bowl of ice water to help cool your eggs after they cook. It doesn’t get easier than that! I love to use pastured eggs, as I think they taste the best, but the method will work for any egg you choose (white, brown, organic, etc.).

Eggs: I always use large eggs when I am cooking or baking!
Cold water and ice: Once cooked, this helps cool down the eggs, making them easier to peel, and you can peel them sooner.

How to make hard-boiled eggs (that are easy to peel!)

If you’ve struggled with peeling hard-boiled eggs and constantly pulling off chunks of egg white, there are three things you need to know!

Remove the eggs from the fridge 15 minutes before cooking so they don’t crack once they hit the hot water.
Boil the water before dropping the eggs in. Do not add the eggs to cold water!
Add your cooked eggs to an ice bath immediately after cooking.

These three simple steps will guarantee perfectly cooked boiled eggs that are easy to peel every time!

Boil the eggs

Bring a small pot of water to a boil and gently drop the eggs into it, one at a time.

Set a timer and cook the eggs for 10 to 12 minutes for hard-boiled eggs. The longer you cook them, the more well done they will be (see image below!). If you would rather have a soft, jammy yolk, cook for 6-7 minutes. And, if you’d like your yolk to be soft but not jammy, cook for about 8 minutes.

Place eggs in the ice water

Using a slotted spoon, gently remove the eggs from the pot and immediately submerge them in the ice water bath to stop them from cooking. You want the water to be ice-cold, so if the ice melts, add some more!

Peel the eggs

To peel the eggs, gently tap the egg against the countertop to create cracks. Then, peel to remove the shell. Enjoy how easily the peels come off the eggs (it’s so satisfying!).

How long does it take to boil eggs?

This depends on how you like the texture of your eggs to be. Here’s the breakdown:

6 minutes: A soft, liquidy yolk and soft white. A true soft-boiled egg.
8 minutes: A jammy medium yolk in the center with cooked whites (my favorite!)
10 minutes: The early stages of a hard-boiled egg, but still a bit soft in the middle.
12 minutes: Hard-boiled, but the center of the egg is just under (the color of the yolk is slightly darker than a traditional hard-boiled egg).
14 minutes: An authentic, traditional hard-boiled egg cooked through the center with a firm white.

Hard Boiled Eggs Tips & Tricks

Don’t use fresh eggs: Super-fresh eggs are harder to peel. For easy-to-peel hard-boiled eggs, it’s best to use eggs that are about a week to 10 days old.
Allow the eggs to come to room temperature: Be sure to remove eggs from the fridge about 15 minutes before you begin to boil them.
Don’t skip the ice water bath: This immediately stops the eggs from cooking, perfecting their texture. It also makes them easier to peel because it helps separate the egg membrane from the shell. Please leave them in the ice bath for at least 10 minutes before you try peeling them.

How to store hard-boiled eggs

You can store peeled or unpeeled hard-boiled eggs in the refrigerator for up to 5 days. If they are peeled, be sure to pop them in an airtight container to help them last the longest.

How To Eat Hard-Boiled Eggs!

As promised, there are so many ways to turn your hard-boiled eggs into high-protein snacks and meals! Here are TEN of my tried and true go-to favorites:

Topped with sea salt and pepper: I love using fun salts like spicy sea salt or truffle sea salt, but a classic is also delish!
Scoop out the yolks and add some hummus! You can choose a traditional hummus, carrot hummus, or even lentil hummus. It’s super delicious and packs a protein punch.
Whip up a Classic Egg Salad: Mayo, celery, salt, and pepper – so simple and so good.
Macaroni Salad with Hard-Boiled Eggs: An easy and delicious way to add protein to your pasta salad.
Who says oatmeal has to be sweet?! Try my Savory Breakfast Oatmeal with Boiled Eggs for a scrumptious, protein-packed meal.
Buffalo Deviled Eggs make a fun snack with a spicy kick!
I love a classic tuna salad, but Tuna Salad with Boiled Eggs is my absolute favorite.
Avocado Egg Salad is a delicious option if you want to skip the mayo!
Add them on top of avocado toast with a sprinkle of everything bagel seasoning.
Make my healthy Potato Salad with Greek Yogurt and Hard-Boiled Eggs. Everyone always wants the recipe!

WATCH MY PERFECT HARD-BOILED EGGS 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!

Easy Peel Hard Boiled Eggs

Learn how to make perfectly cooked hard-boiled eggs that are easy to peel every time! Pro tip: it’s the cooking technique that makes all the difference! No more wrestling with your egg peel! I'll show you the exact steps to make the most beautiful and delicious hard-boiled eggs that are easy to peel.

Course snacks + starters

Cuisine American

Diet Gluten Free, Vegetarian

Cook Time 12

Total Time 12

Servings eggs

Calories 72kcal

Author Dani Spies

Ingredients

1-8 large eggs

Instructions

Remove the eggs from the fridge beforehand. It’s best they are at room temperature (or close to it) before cooking so they don’t crack.
Bring a medium-sized pot of water to a boil. Be sure there’s enough water in the pot to cover the eggs by about an inch.
While you’re waiting for the water to boil, prepare an ice water bath in a large bowl (ice cubes + cold water).
Once the water is boiling, gently lower the eggs into the pot, one at a time.
Set a timer and cook the eggs for 10 to 12 minutes. The longer you cook them the more well done they will be.
Using a slotted spoon, gently remove the eggs from the pot and immediately submerge them in the ice water bath to stop them from cooking.
To peel the eggs, gently tap the egg against the countertop to create cracks. Then, peel to remove the shell.

Video

Notes

Store hard-boiled eggs (with the peels on) in the fridge in an airtight container for up to 7 days. Store eggs that are peeled in an airtight container for up to 3 days.

Nutrition

The post Easy Peel Hard Boiled Eggs (Perfect every time!) appeared first on Clean & Delicious.

Mediterranean Hummus Dip Platter

Dani Spies — Thu, 18 Jul 2024 14:00:02 +0000

This Mediterranean Hummus Dip Platter is a must-make for your next get-together! Layered with hummus, tzatziki, fresh chopped veggies, and crumbled feta cheese, this is an easy and nutritious snack plate rich in protein, fiber, and flavor! Serve it with pita chips or extra veggies on the side, and enjoy!

Whenever I go to a party, cookout, or potluck, I love to bring a healthy dish that is both delicious and nutritious. Enter this Mediterranean Hummus Dip Platter (the fact that it is rich in protein and fiber gives this appetizer bonus points!).

I often make this with my 5-minute homemade hummus and tzatziki, but when time is tight, I’ll swap in store-bought options for a super quick, 15-minute snack plate.

What ingredients are needed

This hummus platter recipe is easy to make using a combination of simple ingredients that deliver a lot of flavor and so many great textures as well! Exact measurements are listed further down below in the recipe card. Here’s what you’ll need:

Hummus: You can use a classic hummus for this recipe (my 5-minute hummus made with tahini and fresh garlic is an excellent option!) or change it up and try a lentil hummus for the base. If you want to save time, your favorite store-bought hummus will work well, too!
Tzatziki: This cool, tangy dip is made with cucumber, Greek yogurt, garlic, lemon juice, and fresh dill. If you have the time, homemade tzatziki is best, but store-bought works if you’re in a hurry. As a matter of fact, Whole Foods has a great in-store option.
Tomatoes: Look for cherry or grape tomatoes! The fresher, the better.
Cucumbers: I like using Persian cucumbers as they are seedless and extra crunchy!
Kalamata olives: Rich, salty, and buttery; Kalamata olives are always my first choice, but sliced black olives would work great too.
Red onion: Helps to break through all of the richness and adds beautiful color as well.
Feta cheese: Look for feta sold in a block for the best flavor and texture. Omit to keep this dairy-free.
Extra virgin olive oil: For drizzling over the top and bringing everything together.
Herbs: Chopped basil, mint, or dill will bring the entire platter to the next level! Fresh herbs just do that.

How to make this recipe

This hummus platter with all the fixings is ready in less than 15 minutes and is perfect for gatherings or just for snacking at home! Here’s how to prepare it:

Start the recipe by chopping all of the vegetables. Set them aside and spread the hummus in a smooth layer on the bottom of a 12-inch round platter or serving dish (this is the one I have, but you can also use a pie dish or similar serving dish).

Next, carefully spread the tzatziki over the hummus, leaving a 1/2-inch border around the sides so you can still see the hummus.

Sprinkle the feta cheese, cucumbers, tomatoes, kalamata olives, and red onion over the top. Drizzle olive oil over the top and finish with a sprinkle of sea salt. Serve with crackers, fresh veggies, and/or whole wheat pita for dipping. I mean, how beautiful is this platter?!

Helpful tips

Make ahead: Hummus and tzatziki can be made a few days before. Store in separate containers in the fridge. Then, assemble and add the fresh toppings the day you plan to serve.
Serving tip: You can serve this platter immediately after making it or let it chill for a bit in the fridge.
Storing leftovers: While I doubt you will have any dip leftover (because it’s just that good!), if you do, simply add it to an airtight container and place it in the refrigerator. It will stay fresh in the fridge for 3-4 days.
Add marinated items: Marinated olives, roasted red peppers, artichokes, and even sun-dried tomatoes would be great additions. So as always, use what you have and use what you love!

More healthy snacks to try

WATCH MY MEDITERRANEAN HUMMUS DIP PLATTER 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!

Mediterranean Hummus Dip Platter

This Mediterranean Hummus Dip Platter is a must make for your next get-together! Everyone will love dipping into this nutritious, colorful dip that's filled with texture and flavor. The perfect snack to pair with fresh veggies, crackers or pita chips.

Course appetizer, snack

Cuisine Greek, Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 15

Total Time 15

Servings people

Calories 207kcal

Author Dani Spies

Ingredients

1.5 cups hummus homemade or store bought
1 cup tzatziki homemade or store bought
1/2 cup baby tomatoes, chopped
1/2 cup Persian cucumbers, chopped
1/2 cup Kalamata olives, chopped
2 tablespoons red onion, diced
2 ounces feta cheese, crumbled
drizzle extra virgin olive oil
1-2 tablespoons fresh herbs (basil, mint, dill, etc.), chopped

Instructions

Chop all of your veggies and set them aside.
Spread the hummus in a smooth layer in the bottom of 12-inch round platter or serving dish (you can also use a pie dish or similar serving dish).
Carefully spread the tzatziki over the hummus, leaving a 1/2-inch border around the sides, so you can still see the hummus.
Sprinkle the feta cheese, cucumbers, tomatoes, kalamata olives and red onion over the top. Drizzle olive oil over the top and finish with a sprinkle of sea salt.
Serve with crackers, fresh veggies and/or whole wheat pita for dipping.

Notes

If you have any leftover dip, simply add it to an airtight container and place it in the refrigerator. It will stay fresh in the fridge for up to 3-4 days.

Nutrition

The post Mediterranean Hummus Dip Platter appeared first on Clean & Delicious.

Crispy Baked & Breaded Zucchini Chips

Dani Spies — Fri, 14 Jun 2024 15:06:17 +0000

Crispy Baked and Breaded Zucchini Chips are a light, fun, delicious, healthy snack! This recipe is easy to make and a great way to use seasonal summer zucchini. Baked in the oven, they’re golden brown and crispy on the outside, creamy and tender inside, and full of garlic parmesan flavor. Serve with a marinara sauce or Greek yogurt aioli dip – so good!

If you love a healthy snack, you will want to make these Crispy Baked and Brushed Zucchini Chips! Traditionally, when people make breaded zucchini chips, they deep fry them. However, to keep this snack lighter and a bit healthier, I love to bake them in the oven. Baking them still yields super crispy, crunchy zucchini bites. There is no need to fry deep!

As a certified health and nutrition coach, I love incorporating fresh, seasonal ingredients into my diet. It’s an easy way to make healthy eating fun and exciting, and zucchini is one of my summertime favorites!

Ingredient spotlight: Zucchini is one of my favorite vegetables, because they are low in calories while being high in nutrients. Plus, it’s super versatile. You can use zucchini to add flavor, volume, and fiber to so many recipes. I love using them as the base for these Turkey-stuffed zucchini boats or sneaking them into baked goods (this Zucchini snack cake is a family favorite!)

Let’s talk ingredients.

If you have a garden filled with zucchini, or you grabbed some at your local market, zucchini chips are a must-make! Here are the simple ingredients needed:

Before you get started, there are a few notes that are worth keeping in mind:

This recipe works with yellow summer squash as well (both crookneck and straightneck). I tested it with both, and they are equally delicious.
Nobody loves a shortcut more than this girl, right here! This is why I like using Italian bread crumbs. They are already seasoned and have great flavor, so there’s no need to buy extra spices. If needed, you can look for a gluten-free variety (this one is a great option!).
I am a big fan of white whole wheat flour because it’s higher in fiber than all-purpose flour but not as dense as whole wheat flour. I highly recommend giving it a try if you haven’t before. I usually buy mine on Amazon. If you can’t find it, an all-purpose flour or gluten-free flour blend would also do the job.

Making this recipe is rather simple

First, I slice up my zucchini.

Then, I set up an assembly line with three shallow bowls. In the first one, combine the grated parmesan cheese with Italian breadcrumbs. Whisk one egg in the second bowl. In the third bowl, mix flour, garlic powder, salt, and pepper. Then I dip!

Place the coated zucchini slices onto the prepared baking sheet and repeat until all the slices are seasoned and coated. Be sure not to overcrowd the pan.

Pro Tip: To help them get extra golden brown, spray the top with some olive oil cooking spray before popping them into the oven and baking them. Flip halfway through cooking for maximum browning and crisping on both sides.

Bakee unitl golden brown and cripsy – flipping half way thorugh.

Helpful tips for the healthy home cook

Zucchini chips are easy to make, but follow these simple tips for perfect results every time!

Slicing: Be sure all of your zucchini slices are nearly the same thickness. This will help them to cook evenly.
Don’t overcrowd the pan: When placing the zucchini slices on the baking pan, give them space so they do not overlap or touch. If they are too close to one another, they will steam and not get as crispy. This would be very sad.
Serving: Enjoy them plain, straight off the baking sheet, or pair them with a dipping sauce. My personal favorite is to serve them great with greek yogurt garlic dipping sauce, and marinara sauce. They are also delicious with some fresh pesto and if you like a medittereanen twist, serve them with homemade tzatziki (Chefs kiss ).

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

Crispy Baked and Breaded Zucchini Chips

Crispy Baked & Breaded Zucchini Chips are a light, fun, delicious healthy snack! This recipe is easy to make and a great way to use up fresh summer zucchini. Baked in the oven, they're golden crispy on the outside, tender inside, and full of garlic parmesan flavor.

Course snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 158kcal

Author Dani Spies

Ingredients

1 medium zucchini cut into 1/2-inch rounds
2 teaspoons olive oil
1/2 cup Italian bread crumbs gluten-free if needed
1/4 cup parmesan cheese
1 egg
1/3 cup white whole wheat flour
1/4 teaspoon garlic powder
1/4 tsp sea salt
1/8 tsp black pepper
Cooking spray

Instructions

Preheat oven to 425 degrees Fahrenheit. Lightly grease a rimmed sheet pan with olive oil and set aside.
Combine breadcrumbs and parmesan cheese in a medium shallow bowl. In a separate bowl, whisk the egg. Combine flour, garlic powder, salt, and pepper in a third bowl.
Here's how to prepare the zucchini chips: Start by dipping each zucchini slice in the flour mixture, shaking off any excess. Then, dip it in the egg mixture and coat it with breadcrumbs. Place the coated zucchini slices on the prepared baking sheet and repeat until all the slices are seasoned and coated.
Lightly spray the top of the zucchini chips with cooking spray and bake for 20-25 minutes, flipping halfway through. Serve with your favorite dipping sauce (marinara sauce and garlic aioli are my favorites!) and enjoy.

Video

Notes

Storing leftovers: Zucchini chips are best served immediately while still hot; however, you can store them for later.

Once they have cooled, transfer the chips to an airtight container and refrigerate for up to 3 days.

To reheat: pop them back into the oven at 225 degrees Fahrenheit for about 5 minutes. You can also reheat them for a couple of minutes in an air fryer.

Nutrition

The post Crispy Baked & Breaded Zucchini Chips appeared first on Clean & Delicious.

Easy Oven Roasted Chickpeas

Dani Spies — Thu, 23 May 2024 20:21:20 +0000

Easy Oven-Roasted Chickpeas are a healthy plant-based snack that is quick, easy to make, and super fun to eat! Made with canned chickpeas, the flavor variations are endless—you can make them savory, sweet, or spicy. I love them as a snack or a salad topper, and they’re also delicious sprinkled over soups, dips, and spreads.

If you love an easy, healthy snack rich in protein, fiber, and quality carbohydrates, you must try this crispy, crunchy oven-roasted chickpeas! Simply tossed with avocado oil, sea salt, black pepper, and garlic powder, these small but mighty garbanzo beans have the best flavor and the most addictive texture (think roasted pumpkin seeds or homemade popcorn – they’re just so fun to eat!).

Add them to your favorite salad (mine is definitely a Caesar salad!), sprinkle them over some homemade hummus, or use them as a topping to add some texture to your favorite creamy soup (think butternut squash soup or roasted acorn squash – so good!). Or keep things super simple and pop them in your mouth as is – crispy, crunchy, salty, yum!

What you need to make them

To make this roasted chickpeas recipe, you’ll only need 3-healthy, everyday ingredients. Here’s the lineup:

Chickpeas: Also known as garbanzo beans, this recipe calls for one 15-ounce can of chickpeas, drained and rinsed. Using canned beans keeps this recipe quick and super convenient.
Avocado oil: With a high smoke point, avocado oil is perfect for roasting and ensures the chickpeas will cook up nice and crisp.
Seasonings: A simple blend of sea salt, garlic powder, and black pepper is all you need to create a jaw-dropping flavor! Want more variety? I’ve shared more spice combos in the recipe card below!

How to Make Crunchy Chickpeas

Just a few simple steps, and you’ll be snacking on these oven-roasted chickpeas in no time! They’re so easy to make and highly addictive (don’t say you haven’t been warned, lol!). Here’s all you have to do:

Start by preheating the oven to 425°F. For convenience, I always make this recipe using canned chickpeas. Simply, drain and rinse one 15-ounce can of garbanzo beans and then lay them out on a clean dish towel. Rolling them back and forth a bit to get them nice and dry.

PRO TIP: Like vegetables, you want your chickpeas to be super dry when roasting. If they have moisture on them when you put them in the oven, they will end up steaming instead of roasting and won’t get the crispy, crunchy texture that makes them so delicious!

Once they are plenty dry, transfer them into a medium bowl and the seasonings. My go-to flavor combo is 1 tablespoon of avocado oil, 1/2 teaspoon sea salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. It’s basic, but trust me – it’s delicious!

I like to use my hands to completely coat them in the seasoning. You want the granazo beans to have a nice light coating of the oil and spices.

Next, lay them out on a rimmed baking sheet, ensuring they have some space. I use a 1/4-sheet pan (if you plan to double the recipe, you’ll need a half-sheet pan). If the pan is overcrowded, the chickpeas will steam instead of roast, and we won’t get the crispy crunch. So just give them a little breathing room.

Pop them in the oven and let them cook for 30-35 minutes. All ovens vary so that they may need more or less time. The key is for them to develop a golden brown color and crispy exterior. I like to give them a shake about halfway through.

Once cool, you can store them in a small, airtight container (a mason jar would be perfect!). They will last for up to 5 days when stored in a cool, dry place.

How to season roasted chickpeas

While adding more seasoning to the chickpeas is not necessary once they have cooked, it is fun! If you want to play with different flavor profiles (think sweet, spicy, or savory!), choose from one of the combinations below or make up your own. I recommend adding them to the roasted chickpeas when hot out of the oven!

Want something warm and cozy? Sprinkle on some curry powder.
Do you like things spicy? Try a combination of smoked paprika and cayenne pepper.
If you’re in the mood for something sweet, how about a combination of brown sugar and cinnamon – I always omit the black pepper and garlic for this one (I love this combo sprinkled over a yogurt or cottage cheese bowl).
Italian lover? Finish with grated Parmesan cheese, onion powder, and dried basil (this would be a great swap for canned chickpeas in my Chicken Pasta Ceasar Salad).

More healthy snack recipes

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!

Easy Oven Roasted Chickpeas

Easy Oven-Roasted Chickpeas are a healthy plant-based snack that is quick, easy to make, and super fun to eat! Made with canned chickpeas, the flavor variations are endless—you can make them savory, sweet, or spicy. I love them as a snack or a salad topper, and they're also delicious sprinkled over soups, dips, and spreads.

Course snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 92kcal

Author Dani Spies

Ingredients

1 15-ounce can garbanzo beans 240 g or 1.5 cups, drained and rinsed
1 tablespoon avocado oil
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Instructions

Preheat oven to 425°F. Spread the chickpeas on a clean dish towel and pat them dry. The drier, the better!
Place the dried chickpeas into a medium bowl and season with avocado oil, salt, garlic powder, and pepper. Toss to coat the chickpeas with the oil and spices.
Transfer the seasoned chickpeas onto a small rimmed baking sheet (I recommend using a 1/4 sheet pan).
Pop in the oven and bake for 30-35 minutes until golden brown and crispy. Ovens vary, so the chickpeas may need more or less time. Set aside to cool. Set aside to cool.
Store in a small airtight container (a mason jar would be perfect!) in a cool, dry place for up to 5 days. Enjoy sprinkled over soups, salads, dips, or as a healthy high-protein snack.

Video

Notes

Flavor variations: Once the chickpeas come out of the oven, you can add even more flavor with these delicious combinations.

Want something warm and cozy? Sprinkle on some curry powder.

Do you like things spicy? Try a combination of smoked paprika and cayenne pepper.

If you’re in the mood for something sweet, how about a combination of brown sugar and cinnamon – I always omit the black pepper and garlic for this one (I love this combo sprinkled over a yogurt or cottage cheese bowl).

Italian lover? Finish with grated Parmesan cheese, onion powder, and dried basil.

Nutrition

The post Easy Oven Roasted Chickpeas appeared first on Clean & Delicious.

Yogurt with Granola Apples & Peanut Butter

Dani Spies — Sat, 20 Jan 2024 18:57:40 +0000

Yogurt with Granola, Apples & Peanut Butter is an easy, healthy breakfast made in just minutes. You can easily customize your bowl by adding your favorite topping (honey, fruit, chia seeds, nuts, etc!) — there are so many possibilities. A delicious, nutritious, protein-packed way to start your day.

Yogurt with granola, apples, and peanut butter is an easy, healthy breakfast (or snack!) that starts with thick and creamy Greek yogurt topped with homemade granola and chopped apples. Finish with a drizzle of peanut butter, and a sprinkle of chia seeds, for a clean and delicious, no-cook meal that is ready in just 2 minutes.

If you need a quick, yet healthy breakfast option in the morning or a filling snack during the day, this yogurt with granola recipe is your solution! It’s so important to start your day with a healthy, protein-packed breakfast (this bowl has 24 grams of protein!) that keeps you feeling fueled and satisfied until lunch. Want to add even more protein? Stir in a scoop of your favorite protein powder as well!

HEALTHY EATING TIP: Plan for busy mornings by having super easy meal options on hand ready to go. Some of my favorite no-cook, assembly-only breakfast ideas include 5-Minute Cottage Cheese Bowls, Overnight Oats, and Chia Pudding.

Have a little extra time in the morning? Then these Greek Yogurt Pancakes made with Oat Flour are a must-make!

Ingredients needed

You only need a handful of ingredients to make this yogurt with granola recipe. While you can buy store-bought granola, I love to meal prep some low-sugar homemade granola beforehand. Here’s everything you’ll need:

Greek yogurt: Choose the yogurt you like best. We typically use Greek yogurt because it adds a boost of protein and has a thick, rich, and creamy texture.
Chopped apple: Bites of juicy apple with the crunchy granola and creamy yogurt taste SO wonderful, you’re going to want this on repeat!
Granola: We love this homemade granola! It’s easy to make, healthier than most store-bought varieties and keeps fresh for up to 3 months.
Peanut butter: Adds nutty flavor and healthy fats. Feel free to use another type of nut butter, or make homemade peanut butter!
Toppings: Optional, but highly recommend – drizzle some honey or maple syrup over the top for extra sweetness. We also like to add a sprinkle of chia seeds, ground flax, or hemp seeds for extra nutrition and texture.

How to make this recipe

Simple ingredients lead to the simple preparation of delicious yogurt, granola, and fruit bowls! Grab a large cup or small bowl and layer all of the ingredients to create an amazing taste and texture of smooth and creamy yogurt with apple flavor and granola crunch. A total party in your mouth! Here’s how:

Add yogurt to a small bowl.

Top the yogurt with chopped apple, granola and peanut butter. Add a topping of honey or maple syrup and chia, flax or hemp seeds.

Helpful tips

Granola: If using store-bought granola, look for low-sugar options. We like the brands Purely Elizabeth (original), Back to Nature has a low sugar variety, and Wildway grain-free granola.
More protein: Want to increase the protein even more, you can stir in your favorite protein powder.
Take your yogurt on the go: Layer the ingredients in a cup or mason jar, similar to how we store mango overnight oats. This makes it easy to hold and everything stays in place.
Cottage cheese: Make these exact bowls using cottage cheese instead of Greek yogurt! You can blend it so it has a smooth consistency, or leave it as-is with the curds.

Variations

Customize your yogurt parfait, so it’s just the way you like it! There are so many different combinations of fruits, yogurt, granola, and even toppings to try. The possibilities are endless! Here are some suggestions:

Fruit: Change up the fruit, and try sliced bananas, blueberries, strawberries, raspberries, chunks of pineapple, or mango.
Yogurt: I love using plain, low-fat Greek yogurt because it’s rich, creamy, and packed with protein. If preferred, you can change the flavor by using vanilla or other flavored yogurts – just be sure to look for low-sugar options.
Chocolate: Add a little decadence with a sprinkle of mini chocolate chips.
Nuts: Stir in chopped pecans, walnuts, almonds, or peanuts for a sweet and salty taste.
Toppings: Shredded coconut adds flavor and a different texture.

Make ahead recommendations

This yogurt with granola only takes about 2 minutes to make on a busy day. Have your ingredients divided out and ready to layer, if you want to save even more time.

Yogurt bowls are best made just before enjoying but you can prep these a day in advance. Chop the apple the night before and store it in an airtight container in the fridge (separate from the yogurt). Have your other toppings handy and ready to go, then all you have to do is simply add the ingredients to the yogurt.

More healthy breakfast recipes

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!

Yogurt with Granola, Apples & Peanut Butter

Yogurt with Granola, Apples & Peanut Butter is an easy, healthy breakfast made in just minutes. You can easily customize your bowl by adding your favorite topping (honey, fruit, chia seeds, nuts, etc!) — there are so many possibilities. A delicious, nutritious, protein-packed way to start your day.

Course BREAKFAST, snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings serving

Calories 409kcal

Author Dani Spies

Ingredients

3/4 cup plain low-fat Greek yogurt
1/2 cup chopped apple
1/3 cup low-sugar granola*
1 tbsp natural peanut butter

Optional toppings

chia, flax or hemp seeds
honey or maple syrup

Instructions

In a small bowl, add the Greek yogurt.
Top with apple, granola, and peanut butter. Enjoy!

Notes

I love using my stovetop granola for this recipe!
Yogurt bowls are best made just before enjoying but you can prep these a day in advance.
Chop the apple the night before and store it in an airtight container in the fridge (separate from the yogurt). Have your other toppings handy and ready to go, then all you have to do is simply add the ingredients to the yogurt.

Nutrition

The post Yogurt with Granola Apples & Peanut Butter appeared first on Clean & Delicious.

Quick-Roasted & Salted Acorn Squash Seeds

Dani Spies — Tue, 24 Oct 2023 14:42:06 +0000

Quick-roasted and Salted Acorn Squash Seeds are simply seasoned with olive oil and sea salt before roasting in the oven until golden brown. This is a quick-cooking recipe that is crunchy, salty, and surprisingly delicious! Once you try it, you will never toss your winter squash seeds again.

If you find yourself making acorn squash recipes this time of the year (stuffed acorn squash and roasted acorn squash soup are my favorites!) be sure to save the seeds so you can make these quick roasted and salted acorn squash seeds! The process of roasting acorn squash seeds is exactly the same as roasting pumpkin seeds – as a matter of fact, all winter squash seeds follow this same technique.

Health Tip! Not only do salted acorn squash seeds make a great snack, but they’re super healthy to eat. They are rich in nutrients like omega-3 fatty acids, protein, beta-carotene, and vitamin C.

Ingredients Needed

Just 3 simple ingredients are required to make this roasted acorn squash seeds recipe. Here’s everything you’ll need:

Acorn squash seeds: You’ll need 3/4 cup acorn squash seeds from 2 acorn squash. Choose a ripe acorn squash that is a mix of orange and green, heavy for its size, with skin that is dull with no soft spots.
Olive oil: For roasting the seeds and making them nice and crispy.
Sea salt: To bring out the flavor. Other seasoning options are below.

How to Cut an Acorn Squash

Here are the simple steps that make it easiest to slice an acorn squash in half:

Use a large, sharp chef’s knife to cut squash easily.
Soften the squash by microwaving, boiling or steaming it. To microwave it, pierce the squash with a knife or fork to make a few holes for steam to escape. Then, place it in a microwave-safe bowl and heat for 3-4 minutes, depending on size.
Cool the squash by placing it in ice-cold water for about 5 minutes.
To cut it in half, place the squash on its side (on a cutting board) and use a sharp knife to slice down the center of the squash. If needed, use both hands on the knife to gradually rock it back and forth, pressing down until you cut through to the bottom.
To keep the cut squash fresh, store it in an airtight container in the refrigerator or freeze it in a zip-top bag. It will keep fresh in the fridge for 4 to 6 days and about 3 months in the freezer.

Cutting acorn squash in half.

Removing seeds from an acorn squash.

How to Make This Recipe

Here’s your easy step-by-step guide to perfectly roasted acorn squash seeds.

Prep: Preheat the oven to 400 degrees Fahrenheit.
Season seeds: Transfer the seeds to a rimmed baking sheet, lined with parchment paper. Add the olive oil, salt, and pepper, and toss with your hands until the seeds are lightly coated with each.

Transferring acorn squash seeds to a pan.

Spreading acorn squash seeds out evenly over pan.

Roast: Place the pan in the oven and roast for 12 to 15 minutes or until toasted and crunchy.
Enjoy: Transfer roasted acorn squash seeds to a bowl to cool down and enjoy.

Roasted acorn squash seeds on a pan.

Transfer roasted acorn squash seeds to a bowl.

Expert Tips

Remove excess pulp: Pull off any excess pulp from the seeds, but you do not need to clean the seeds after scooping them out. The little remnants of pulp will add flavor and taste delicious once roasted.
Do not overcrowd the pan: Be sure the seeds are spread out evenly and not lying on top of one another. This will ensure they get perfectly crispy, crunchy, and delicious!
Check for doneness: Stir seeds after 10 minutes of cooking, and check for doneness by tasting a slightly cooled seed for crunchiness.

Variations

Salted acorn squash seeds are a classic flavor, but feel free to experiment with different seasonings to switch up the flavors! Here are some options:

Garlic salt: adds delicious savory flavor.
Pumpkin spice or cinnamon: for warm, cozy flavor.
Chili powder: for a subtle kick of heat.
Smoked paprika: smoky, sweet and warm seasoning.

Serving Options

Roasted acorn squash seeds are great enjoyed straight out of a bowl as a quick & healthy snack! We also love these added to:

Granola: mix in granola for added texture and flavor.
Oatmeal: stir into pumpkin oatmeal for the perfect finishing touch.
Salads: toss them into a salad for added crunch such as my holiday salad or simple kale salad.
Soups: sprinkle over fall-flavored soups, like roasted butternut squash soup, pumpkin soup or acorn squash soup to add a little nutty crunch!

Acorn Squash Seeds vs Pumpkin Seeds

Acorn squash seeds and pumpkin seeds are very similar and both are rich in nutrients, but there are a few differences. Pumpkin seeds are a bit larger than acorn squash seeds and the outer shell is more fibrous.

Storage

Once the seeds are completely cool, transfer them to an airtight container. They will keep fresh for about a week.

Let me know what you think! I think you’re going to love these Salted Acorn Squash Seeds. They’re easy and delicious! If you make them, let me know how they turned out down in the comment section below. Thank you.

Salted Acorn Squash Seeds (Quick-Roasted)

Quick-roasted and Salted Acorn Squash Seeds are simply seasoned with olive oil and sea salt before roasting in the oven until golden brown. This is a quick-cooking recipe that is crunchy, salty, and surprisingly delicious! Once you try it, you will never toss your winter squash seeds again.

Course snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 101kcal

Author Dani Spies

Ingredients

3/4 cup acorn squash seeds from 2 acorn squash
1-2 teaspoon olive oil
1/2 teaspoon sea salt

Instructions

Preheat the oven to 400 degrees Fahrenheit. Pull off any excess pulp from the seeds, but you do not need to clean the seeds after scooping them out. The little remnants of pulp will add flavor and taste delicious once roasted.
Transfer the seeds to a rimmed baking sheet, lined with parchment paper. Add the olive oil and salt, and pepper, and toss with your hands until the seeds are lightly coated with each. Be sure the seeds are spread out and not laying on top of one and other.
Place the pan in the oven and roast for 12 to 15 minutes or until toasted and crunchy. Check for doneness by stirring halfway through and tasting a seed for crunchiness.
Transfer roasted acorn squash seeds to a bowl to cool down and enjoy.

Notes

Once the seeds are completely cool, transfer them to an airtight container. They will keep fresh for about a week.

Nutrition

The post Quick-Roasted & Salted Acorn Squash Seeds appeared first on Clean & Delicious.

Easy Buffalo Chicken Bites (No Breading!)

Dani Spies — Wed, 25 Jan 2023 19:02:49 +0000

Meet my easy buffalo chicken bites with no breading! Tender, bite-sized pieces of seasoned boneless chicken tenders are pan-cooked and tossed with a tangy buffalo sauce. A healthy, lighter alternative to traditional buffalo wings, these homemade chicken bites love to be served with carrots, celery, and blue cheese dressing.

My love for all things buffalo sauce runs deep! I’ve made everything from buffalo cauliflower and buffalo wings to buffalo chicken meatballs and buffalo chicken chili, and now we have delicious boneless buffalo chicken bites. These easy bites might just be my favorite way to enjoy the tangy, spicy flavor of buffalo sauce! We love to serve them with crisp celery sticks and blue cheese dressing (although my hubby prefers them with ranch dressing).

Buffalo chicken bites are a great healthier, protein-packed appetizer to serve for game day, and pot lucks plus they work really well for meal prep (I love using them in these chicken brown rice bowls!). Zesty, hot, and stacked with original buffalo flavors, these have quickly become a family favorite in our home.

Ingredients needed

This recipe uses just a few simple ingredients, most of which you probably have in your kitchen right now. Here’s what you need:

Chicken tenders: You’ll need to cut a little over a pound of chicken tenders into bite-sized chunks. You can use boneless, skinless chicken breasts as well, but it will take a bit more cutting.
Spices: A blend of smoked paprika, garlic powder, onion powder, sea salt, and black pepper adds layers of flavor.
Oil: For cooking the chicken, I like to use avocado oil but olive oil would work as well.
Buffalo sauce: The star of the recipe! I love the Primal Kitchen brand – but feel free to use what you love – mild, medium, or hot all work.

How to make this recipe

Follow the instructions below and you’ll have a delicious, zesty protein to enjoy as an appetizer, snack, or main course. Here’s the simple process:

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

Cut and season the chicken: Cut the chicken into bite-sized pieces, transfer it into a bowl, and season with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss that together making sure all of the chicken is lightly coated with the spices.
Cook the chicken: Heat avocado oil in a large, non-stick skillet over medium-high heat. Carefully add the chicken to the pan, making sure they are in a single layer. Sauté for 3-4 minutes or until golden brown and then flip the chicken bites and cook for another 3-4 minutes or until cooked through.

Toss the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.

Heat avocado oil in a non-stick skillet and add the seasoned chicken to the pan in a single layer.

Cook the chicken bites for for 3-4 minutes per side or until golden brown and cooked through.

Add buffalo sauce: Turn the heat to low and stir in 1/2 cup of buffalo sauce. Gently toss the chicken in the sauce until all the chicken bites are lightly coated in buffalo sauce. Turn off the heat.
Serve: Pair with ranch dressing or blue cheese dressing and enjoy!

Toss the cooked chicken bites in your favorite buffalo sauce.

Serve your buffalo chicken bites with crisp celery and blue cheese dressing.

Expert tips

Spiciness: The spices and sauce coating the chicken are intended to have some kick to it! Remember that dipping them in ranch or blue cheese will help to cool them down.
Cutting the chicken: Cut your chicken tenders into fairly equal-sized pieces, as this will help them to cook at the same rate.
Pan fry in batches: When cooking your chicken, make sure to keep the chicken bites in a single layer in the pan. Cook in batches as needed, so as not to overcrowd the chicken.
For serving: A spicy snack is best when served with a cool dip to keep the heat level to a reasonable level. We love these bites dipped in buttermilk ranch dressing or blue cheese dressing. You can buy pre-prepared dressings at the store (we recommend Primal Kitchen brand), or make your own homemade version.

Storage recommendations

Leftovers should be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven, in an air fryer, or in the skillet, and add a bit more buffalo sauce, as needed, to freshen these up.

Easy Buffalo Chicken Bites (No Breading!)

Tender, bite-sized pieces of seasoned chicken tenders are pan-cooked and tossed with a tangy buffalo sauce. A healthy, lighter alternative to traditional buffalo wings, these homemade chicken bites love to be served with carrots, celery, and blue cheese dressing.

Course snacks + starters

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 201kcal

Author Dani Spies

Ingredients

1.25 pounds chicken tenders cut into bite-sized chunks
1.5 teaspoon smoked paprika
1.5 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon avocado oil
1/2 cup buffalo sauce (I like Primal Kitchen brand)

Instructions

Cut the chicken into bite-sized pieces, transfer into a bowl and season with smoked paprika, garlic powder, onion powder, salt and pepper. Toss that together making sure all of the chicken is lightly coated with the spices.
Heat avocado oil in a large, non-stick skillet over medium-high heat. Carefully add the chicken to the pan, making sure they are in a single layer. Sauté for 3-4 minutes or until golden brown and then flip the chicken bites and cook for another 3-4 minutes or until cooked through.
Turn the heat to low and stir in 1/2 cup of buffalo sauce. Gently toss the chicken in the sauce until all the chicken bites are lightly coated in buffalo sauce. Turn off the heat.
Serve with ranch dressing or blue cheese dressing and enjoy!

Notes

Leftovers should be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven, in an air fryer or in the skillet and add a bit more buffalo sauce, as needed, to freshen these up.

Nutrition

The post Easy Buffalo Chicken Bites (No Breading!) appeared first on Clean & Delicious.

Frozen Banana Dessert Bars

Dani Spies — Fri, 16 Sep 2022 12:44:01 +0000

These Frozen Banana Dessert Bars are easy to make, nutrient-rich and incredibly delicious. They taste just like a snickers candy bar, and are natural, healthy, nutritious way to satisfy your sugar cravings.

Need a quick snack after school or want a delicious and healthy dessert recipe? Make these Frozen Banana Snickers Dessert Bars! They could become your new favorite dessert. They have certainly become my daughter’s! She’s been making them for us all summer long.

These are easy to make, tasty, healthy, and bursting with nutty banana flavor. The best way to satisfy your sweet tooth and the perfect cool, refreshing treat for summer and beyond.

Why you’ll love this recipe

Healthy: This frozen banana snack bar is a more nutritious (but equally delicious) substitute for the traditional snickers bar that’s loaded with calories.
Easy and quick: These are super simple to make with just 6 basic ingredients. And you only need about 15 minutes of hands-on time to assemble them.
No cooking required: The most cooking that you’ll have to do is melt the chocolate in the microwave. It’s so easy!
Delicious: You will love how absolutely wonderful these banana bars taste. Satisfies that sweet tooth without the guilt.

Ingredients needed

This easy frozen banana recipe has a short list of ingredients consisting of things you probably already have in your kitchen. Here’s the lineup:

Bananas: Two large bananas are needed for this recipe. Choose bananas that are ripe but still firm. If they’re not ripe enough, they won’t be very tasty. If they’re too ripe, they will get mushy.
Peanut butter: The taste of peanut butter is perfect with chocolate and bananas, but feel free to use any nut butters like almond butter, cashew butter or sunflower seed butter.
Dry roasted peanuts: For added crunch and nutty flavor! If you have a peanut allergy, you can sub with chopped almonds, cashews or sunflower seeds.
Chocolate chips: We typically use dark chocolate, but you can use semi-sweet chocolate or even white chocolate. To keep these bars vegan and dairy free, choose a chocolate without dairy.
Coconut oil: Mixed with the chocolate so it will melt and set easier. Use unrefined coconut oil to avoid the coconut taste.
Sea salt: To balance out the sweetness and really bring out all of the flavors.

How to make this recipe

This recipe is really straightforward with no baking or cooking required. Here’s the simple method:

For the full, printable recipe see the recipe card.

Prep: Line a quarter sheet pan with parchment paper; set aside. Peel and slice each banana in half lengthwise, and then horizontally.
Add peanut butter and chopped nuts: Evenly spread peanut butter amongst all eight banana pieces and sprinkle half of the chopped peanuts over top. Pop in the freezer for 45 minutes to set up.
Melt chocolate: Combine chocolate chips and coconut oil in a small microwave safe bowl and microwave on low in 20 second intervals until melted, stir well.
Finish assembling bars: Drizzle half the melted chocolate over the peanut butter, top with remaining peanuts and then drizzle the remaining chocolate over the top.
Freeze to set: Place in freezer for 2 hours or until set and enjoy. Transfer remaining bars into an airtight container and store in the freezer for up to one month.

Tips for recipe success

For best results, we recommend using ripe bananas that are still hard to touch or when you bite into them. Overly soft bananas will not work well for this recipe.
If you’re looking for chocolate chips with lower sugar, Lily’s chocolate has a stevia-sweetened chocolate chip option. They are a great high-quality chocolate chip that I definitely would recommend.
Frozen banana snacks should be kept in the freezer. They will “sweat” at room temperature and the chocolate can start melting if too warm.
Feel free to leave these at room temperature for about 10 minutes before eating, so they are not extra cold when biting into them.

Storage recommendations

Once frozen, keep them in an airtight container in the freezer for up to about one month.

More healthy desserts to try

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

Frozen Banana Snack Bars

These Frozen Banana Snack Bars are easy to make, nutrient-rich and incredibly delicious. They taste just like a snickers candy bar, and will satisfy your sugar cravings without feeling any guilt.

Course DESSERT, snack

Cuisine American

Diet Gluten Free

Prep Time 10

Freezing time 2 45

Total Time 2 55

Servings servings

Calories 139kcal

Author Dani Spies

Ingredients

2 large bananas
1/4 cup peanut butter
1/4 cup dry roasted peanuts chopped
1/4 cup chocolate chips
1.5 tsp coconut oil
1/4 tsp sea salt

Instructions

Line a quarter sheet pan with parchment paper and set aside. Peel and slice each banana in half lengthwise, and then horizontally.
Evenly spread peanut butter amongst all eight banana pieces and sprinkle half of the chopped peanuts over top. Pop in the freezer for 45 minutes to set up.
Combine chocolate chips and coconut oil in a small microwave safe bowl and microwave on low in 20 second intervals until melted, stir well. Drizzle half the melted chocolate over the peanut butter, top with remaining peanuts and then drizzle the remaining chocolate over the top.
Place in freezer for 2 hours or until set and enjoy. Transfer remaining bars into an airtight container and store in the freezer for up to one month.

Video

Notes

Store any leftover bars in an airtight container in the freezer for up to one month.

Nutrition

The post Frozen Banana Dessert Bars appeared first on Clean & Delicious.

Stovetop Popcorn

Dani Spies — Fri, 29 Apr 2022 12:51:16 +0000

Learn how to make perfectly crunchy stovetop popcorn in less than 5 minutes! It’s easy to make with just three simple ingredients; including corn kernels, avocado oil and sea salt. Even tastier than movie theatre popcorn and much healthier. Homemade popcorn seasoning suggestions included!

Popcorn just might be the perfect snack! It’s light, filling, low in calories, low in fat and easy to make. It’s portable, naturally gluten free and super tasty.

In this house we pop our own popcorn! No bagged stuff for us. We buy organically grown corn kernels in bulk at our local health food store and pop it old-school style on the stove. A little bit of avocado oil, a hot burner and a covered pan, you’re good to go!

Add a little sea salt and you’ve got yourself a delicious treat! Scroll down for more delicious seasoning options.

Ingredients needed

Making homemade stovetop popcorn requires just a few ingredients: popcorn kernels, oil, and sea salt or another seasoning. So simple! Let’s discuss the ingredients with a few helpful tips:

Popcorn kernels – For this recipe, you’ll need 3/4 cup of kernels, which yields plenty of popcorn for a little crowd (anywhere from 15 to 18 cups).
Oil – My favorite oil for tasty, perfectly crisp popcorn is avocado oil. It adds great flavor and richness. Other oils that can be used are extra virgin olive oil or refined coconut oil. Movie theaters typically use canola oil, but that’s not the best oil in regards to keeping this recipe healthy.
Sea salt – We typically love to keep our popcorn simple with a good dash of sea salt. However, feel free to change up the flavors depending on your mood.

How to make popcorn on the stovetop

This recipe could not be easier! Here’s how to make this tasty homemade popcorn on the stovetop (printer-friendly recipe below):

Heat the oil. In an 8-quart saucepan over a medium high heat, heat the oil.
Start popping. Test the heat of the oil by adding two or three popcorn kernels into the oil and cover. Once the kernels pop, add the rest of the kernels to the pot. Cover the pot, remove from the heat and wait for 30 seconds before placing the pot back over the burner (this will help to ensure that all your kernels pop at the same time!).
Shake the pot. Once you hear the popcorn begin to pop, begin to gently shake the pot back and forth over the burner. I usually pick the whole pot up and give it a few intermittent shakes throughout the popping process.
Serve + enjoy! Once the popping slows to several seconds between pops, remove the pot from the heat and pour your popcorn into a serving bowl. Season with sea salt and/or any other favorite seasoning.

Tips for recipe success

For perfectly popped popcorn every time, here are some useful tips:

Use a heavy-bottomed pot or Dutch oven. For best results, use a large 8-quart pot. This will provide enough room for the kernels to pop around and withstand the heat of the oil.
Test the heat of the oil. It’s important to make sure your oil is at the right temperature to begin popping, check by throwing 2 or 3 kernels into the pan. Once they pop, you’ll know the oil is the right temperature.
Shake the pan while the popcorn is cooking. To prevent kernels from burning, as the corn kernels begin to pop, shake the pot a few times to keep the kernels from getting stuck at the bottom of the pot.
Season immediately. As soon as the popcorn comes off of the heat, transfer it to a large bowl and while the popcorn is still hot, add a generous amount of salt and seasoning.

Popcorn seasoning ideas

Now that you have perfect stovetop popcorn, there are endless options when it comes to popcorn seasoning flavors. Here are a couple of my favorites:

Nutritional yeast. For dairy free cheesy tasting popcorn.
Cinnamon + brown sugar. For a sweeter popcorn. Use monk fruit for a low sugar option.
Ranch Popcorn Seasoning. ½ tsp dried dill, ½ tsp dried chives, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, ¼ tsp pepper
Taco Popcorn Seasoning. 1 Tbsp taco seasoning, 1 Tbsp nutritional yeast

Frequently asked questions

Best way to make seasoning stick to the popcorn?

Spray the popcorn lightly or drizzle with either olive oil or avocado oil. Toss to coat the whole batch. Then, sprinkle on your seasoning and toss once more for evenly coated popcorn.

Can leftover popcorn be reheated?

Yes! To make leftover popcorn crisp and delicious again: preheat oven to 250ºF, spread the popcorn over a baking sheet, bake for 5 to 8 minutes and enjoy!

Is homemade popcorn healthy?

Popcorn is a whole grain that is high in fiber. Making it from scratch allows you to control the toppings and oil.

Is popcorn gluten free?

Yes, corn kernels are naturally gluten free! If you add any extra toppings, just be sure they’re gluten free, too.

More snack ideas

Looking for more healthy snack options? You’re sure to love our other favorites!

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

Stovetop Popcorn

Learn how to make perfectly crunchy stovetop popcorn in less than 5 minutes! It's easy to make with just three simple ingredients; including corn kernels, avocado oil and sea salt. Even tastier than movie theatre popcorn and much healthier. Homemade popcorn seasoning suggestions included!

Course snack

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 130kcal

Author Dani Spies

Ingredients

¾ cup popcorn kernels
1 tbsp avocado oil
1 tsp sea salt

Instructions

Heat the oil in an 8-quart saucepan over a medium high heat. Add two or three popcorn kernels into the oil and pop the lid on.
Once the kernels pop, add the rest of the kernels to the pot. Cover the pot, remove from the heat and wait for 30 seconds before placing the pot back over the burner (this will help to ensure that all your kernels pop at the same time!). Once you hear the popcorn begin to pop, begin to gently shake the pot back and forth over the burner. I usually pick the whole pot up and give it a few intermittent shakes throughout the popping process.
Once the popping slows to several seconds between pops, remove the pot from the heat and pour your popcorn into your serving bowl. Season with sea salt and/or any other favorite seasoning. Enjoy!!

Notes

You can store leftover popcorn in an airtight container for up to 4 days. If you know you won’t be using all the popcorn, season only what you’ll be using so you can store the rest plain.

Nutrition

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