If you want your healthy eating habits to stick, you’ve got to find fun and flavorful ways to work seasonal ingredients into your everyday staples. Trust me, this simple shift can be a total game-changer for staying consistent in the kitchen.

Take these sweet and delicious stovetop cinnamon apples, for example. Every fall, I can’t get enough apples—they’re crisp, cozy, and so versatile. But instead of just snacking on them raw, I love to sautee them, transforming them into something warm and comforting. These cinnamon apples are quick to make, naturally sweet, and fill the whole house with that cozy autumn aroma.

The best part? They’re endlessly versatile! You can:

• Stir them into a bowl of protein-packed egg white oats
• Spoon them over a Greek yogurt and granola bowl
• Pile them high on cottage cheese pancakes or protein-rich French toast
• Serve them with some baked chicken thighs for a sweet and savory meal
• Or simply enjoy them warm right out of the pan as a lighter dessert option

If you’re anything like me, you’re always looking for simple ways to turn everyday ingredients into something special—and these stovetop cinnamon apples do exactly that. I make them all year long, but they’re especially perfect in the fall when I’m craving something sweet and satisfying without diving into a heavy dessert.

One skillet, a handful of ingredients, and less than 15 minutes—that’s all it takes to whip up this cozy recipe.

Ingredients for Stovetop Cinnamon Apples

Don’t look away! The ingredient list is short – but oh so delicious!

Most of the ingredients in this recipe speak for themselves, but let’s take a minute to talk about the star of the show—the apples! The variety you choose really does make a difference. For the best results, stick with apples that are firm, crisp, and have a naturally sweet-tart flavor.

Here are a few of my favorites (feel free to mix and match!):

• Honeycrisp – juicy, crisp, and perfectly balanced between sweet and tart
• Fuji – firm and super sweet, holds up beautifully when cooked
• Pink Lady – tangy, crisp, and bright in flavor
• Granny Smith – tart, firm, and classic for cooking

These apples not only hold their shape on the stovetop, but their natural flavor pairs perfectly with warm cinnamon and a touch of sweetness. Avoid softer varieties like Red Delicious or McIntosh, which tend to get mushy when cooked.

How to Make Chopped Stovetop Cinnamon Apples

Alright, let’s do this! These stovetop, sauteed cinnamon apples come together so fast and taste so good, you’ll wonder how you ever lived without them.

Watch My Chopped Cinnamon Apples Video HERE!

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!

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Quick Chopped Stovetop Cinnamon Apples

Perfect for topping oatmeal, yogurt, cottage cheese, and more! These quick chopped stovetop cinnamon apples are ready in just 15 minutes and are the perfect way to add seasonal fall flavors to your healthy, everyday staple meals.

Course snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (makes 2 cups total)

Calories 91kcal

Author Dani Spies

Ingredients

• 4 cups (500 grams) chopped apples
• 3 tablespoons water
• 1.5 tablespoons butter
• 1.5 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/8 teaspoon sea salt

Instructions

• Chop apples into 1/2 inch cubes. You can cut them bigger if you'd like, but I like a smaller chop. What's most important is that they are fairly equal in size.
  
• Add the apples and 3 tablespoons of water into a 12-inch skillet. Cover and cook over medium-high heat for 4-5 minutes.
  
• Remove the lid and cook for another 3 minutes or until most of the water has evaporated and the apples have softened.
  
• Add the butter to the pan and toss with the apples until they are lightly coated. Cook for an additional 2 minutes.
  
• Add maple syrup, vanilla, cinnamon and salt. Stir until well combined. Cook for another 2-5 minutes, stirring often, until your apples are soft and tender.
  
• Serve and enjoy! I love these apples served over Greek yogurt with an extra sprinkle of cinnamon and a small handful of granola.
  

Video

Nutrition

Serving: 0.25cup | Calories: 91kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 55mg | Potassium: 137mg | Fiber: 3g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.2mg

© Clean & Delicious

The post Quick Chopped Stovetop Cinnamon Apples appeared first on Clean & Delicious.

Ingredients you’ll need

This protein overnight oats recipe is easy to make with just 7 simple, wholesome ingredients. Here’s everything you’ll need:

• Rolled oats: Old-fashioned rolled oats are the best option for this recipe. They will have the best chewy texture. Quick oats work in a pinch but will have a softer, mushier consistency. Steel-cut oats are not a good option because they will stay too hard.
  
• Milk: I always use unsweetened almond milk, but you can use any milk that you prefer. Oat milk, cow’s milk, cashew milk—they all work.
  
• Greek yogurt: This is our first layer of protein! Greek yogurt is a protein powerhouse, that adds a delicious creamy texture as well!
  
• Protein powder: I love using vanilla whey protein powder (this is one of my favorites!) for my overnight oats, but a plant-based option would also work.
  
• Chia seeds: Thickens the mixture and create a creamy, pudding-like texture. They also provide healthy fats, extra fiber, and a bit more protein.
  
• Cinnamon: The best way to add warmth and flavor to all things oatmeal!
  
• Maple syrup: A natural sweetener that adds a nutty sweetness to oatmeal. Depending on how sweet you like your oats, you can add more or less.

How to make protein overnight oats

OK! Don’t blink, because overnight protein oats are so quick and easy to make!

Add your almond milk, Greek yogurt, protein powder, chia seeds, and cinnamon to a small jar with a lid. Mason jars work perfectly for this! Stir until everything is well combined, then top with the lid.

Leave in the refrigerator overnight or for a minimum of four hours. Enjoy straight from the fridge as is or with extra toppings!

Helpful tips

• Topping suggestions: Get creative and try topping your oats with your favorite toppings! Berries, banana slices, chopped apples or peaches, peanut butter, almond butter, nuts, dried fruits, and/or Stove-top granola. The options are endless!
• Prefer warm oatmeal? Feel free to warm it up before serving! Transfer your oats to a bowl and heat them in the microwave for 30 seconds to a minute or two, depending on how warm you want them. Once heated, stir and add a bit more milk, as needed. Then pile on your toppings.
• Gluten-free oats: All of the ingredients in this recipe are naturally gluten-free; however, to ensure your oats are not cross-contaminated, look for an oatmeal brand labeled certified gluten-free – I like this one!

Storage recommendations

Protein overnight oats, made in an airtight container or mason jars, will last up to five days in the refrigerator. Add your toppings when you are ready to eat them to ensure they last longer. When you’re ready to enjoy them, stir the mixture and add an extra splash of milk if needed.

You can also freeze overnight oats in a freezer-safe container. To thaw them, place them in the fridge the night before you want to eat them.

More high-protein breakfast recipes using protein powder

• Protein Pancakes made with Pancake Mix
• Protein French Toast
• Banana Bread made with Protein Powder
• Banana & Chocolate Protein Shake

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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High Protein Overnight Oats with Protein Powder

Get a double dose of protein when you start your day with High-Protein Overnight Oats with Protein Powder! Layered with rolled oats, Greek yogurt, unsweetened almond milk, chia seeds, and protein powder, this healthy breakfast delivers 22 grams of protein per serving. Plus, it's customizable and can be prepped ahead for busy mornings, making healthy eating simpler than ever!

Course BREAKFAST

Cuisine American

Diet Gluten Free, Low Fat, Vegan

Prep Time 5 minutes minutes

8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 1 serving

Calories 313kcal

Author Dani Spies

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1/2 cup unsweeteend almond milk
• 1/4 cup low-fat Greek yogurt
• 1/2 scoop vanilla protein powder, (about 15 grams, depending on the brand)
• 1-2 teaspoons chia seeds, (the more you add, the thicker your oats will be)
• 1/2 teaspoon cinnamon
• 1-3 teaspoons maple syrup, or sweetener of choice (optional)

Instructions

• Place oats, almond milk, Greek yogurt, protein powder, chia seeds, and cinnamon in a small jar with a cover (mason jars are perfect). Stir until well combined and place on the lid.
  
• Leave in the refrigerator overnight or for a minimum of four hours. Enjoy straight from the fridge as is or with extra toppings!
  
• Topping Suggestions: berries, banana slices, chopped apples or peaches, peanut butter, almond butter, nuts, dried fruits, granola. See Notes for flavor options!

Notes

Storage: Protein overnight oats can be stored in the fridge for up to 5 days, making them ideal for breakfast meal prep.

Try one of these fun flavor options:

• Double Chocolate: Swap the vanilla protein powder for chocolate. Top with a dollop of Greek yogurt and a sprinkle of low-sugar chocolate chips.
• Banana Peanut Butter: Mix 15 grams of dried peanut butter powder with 1-2 tablespoons of water until it is thick and creamy. Mix this into the prepared oats before refrigerating. Top with sliced bananas and a drizzle of peanut butter.
• Strawberry Almond: Mix one tablespoon of almond butter into the oats before refrigerating. Top with chopped strawberries and sliced almonds.
• Blueberry Coconut: Stir in two tablespoons of blueberries right before serving. Top with extra blueberries and a sprinkle of unsweetened coconut flakes. 
• Pumpkin: Stir 1/4 cup pumpkin puree and 1/2 teaspoon pumpkin pie spice into the oats mixture. Top with a dollop of Greek yogurt, chopped pecans, and cinnamon. (*Optional: Stir in a tablespoon of maple syrup!).

* Please note the nutrition label does not include any toppings, just the base ingredients and my add-ins.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 41g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 228mg | Potassium: 245mg | Fiber: 6g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 357mg | Iron: 2mg

© Clean & Delicious

The post High Protein Overnight Oats with Protein Powder appeared first on Clean & Delicious.

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!).

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!

1. Remove the eggs from the fridge 15 minutes before cooking so they don’t crack once they hit the hot water.
2. Boil the water before dropping the eggs in. Do not add the eggs to cold water!
3. 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.

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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 minutes minutes

Total Time 12 minutes minutes

Servings 8 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

Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg

© Clean & Delicious

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

Does The Color of Your Sweet Potato Matter?

Absolutely, yes. The color matters most! While the cooking technique, of course, matters, it’s the color of your sweet potato that will determine the texture! Each variety—cream, purple, red, and orange—has its own unique flavor and texture, so let’s break down what each one is like after baking:

Cream (White-Fleshed) Sweet Potatoes

First up, we have cream or white-fleshed sweet potatoes. When these bake up, they have a drier, starchier texture, kind of like a regular potato. They’re not as sweet as some other varieties and have a mild, nutty flavor. They’re dense, so you get that satisfying, hearty bite, which is great if you like a less sugary taste in your sweet potatoes. I love this variety. It tastes similar to a biscuit when topped with butter and sea salt.

Purple Sweet Potatoes

Next are the beautiful purple sweet potatoes, often called Japanese sweet potatoes! These have a gorgeous, vibrant purple color inside, and the texture is also dry and dense when baked. Think of it almost like a crumbly, starchy potato that holds its shape really well. The flavor is mild and earthy—definitely not as sweet as the orange or red ones, so they’re perfect if you want something a little more savory.

Red Sweet Potatoes

The red sweet potatoes (sometimes called garnet or jewel) have a lovely, deep orange flesh inside. When baked, these are much softer and creamier than the cream and purple varieties. As a matter of fact, if you want a super creamy and sweet baked sweet potato, this is the variety I recommend. They’re super moist, with a sweet, rich flavor that can even get a little caramel-like around the edges as they bake. They’re perfect if you love that classic, sweet flavor we often think of when we think “sweet potato.”

Orange Sweet Potatoes

Finally, we have the classic orange sweet potatoes—the ones we usually see around Thanksgiving! When baked, they have a fluffy, almost creamy texture. They’re moist but not as dense and creamy as the red sweet potatoes. They’re naturally super sweet, which makes them great for recipes like sweet potato casseroles or pies, but they’re also fabulous for a simple side dish with a bit of butter and cinnamon.

So there you have it! Each type has its own flavor and texture that really shines when baked, and there are so many ways to use each one, depending on what kind of dish you’re making. Try them all and see which one is your favorite!

How To Bake The Perfect Sweet Potato in The Oven

This is more of a how-to than an actual recipe. Once you’ve mastered this tried-and-true method, you will never stop making (and eating!) baked sweet potatoes. They will become one of your go-to-eat-and-repeat meals, I promise!

Start by preheating the oven to 400°F. Set a wire rack on a parchment-lined baking sheet and spray the rack with cooking spray. If you don’t have a wire rack, don’t worry! Place the sweet potatoes directly on the parchment paper, which will still be delicious. However, I find that they cook more evenly using the wire rack because this allows the hot air to circulate all around the potatoes.

Next, rinse your sweet potatoes under cold water and scrub them well (they can be pretty dirty!). If you notice any blemishes or soft spots, cut them out with a pairing knife.

Once they’re all clean, thoroughly pat them dry with a paper towel. This is an important step. If you bake them while wet, they will not get the crispy exterior we all know and love.

Oh! That reminds me. Wrapping your potatoes in foil is unnecessary before baking – this outdated technique will create a soggy potato. Hooray for one less step.

Poke some holes in your potatoes with a fork to allow steam to escape so the insides become perfectly creamy and soft. Place the potatoes onto the prepared rack.

Bake for 45-60 minutes (depending on their size) or until the exteriors are lightly browned, puffed up, and soft inside when pierced with a fork.

Can you eat the skin of a sweet potato? Absolutely, you can (and should!) eat sweet potato skin! The skin is packed with fiber, vitamins, and antioxidants, which can help improve digestion, boost your immune system, and keep you feeling fuller longer.

Plus, the skin adds a nice texture and slightly earthy flavor to your dish. So, next time you cook sweet potatoes, keep the skin on for an extra nutrition boost!

Delicious Toppings for a Baked Sweet Potato

Here’s where you can have some fun with your sweet potato! After baking your sweet potato, you have so many topping options. Here are some of my favorites:

• Classic baked sweet potato: Top with a pat of butter, sea salt, and pepper. It’s simple and delicious enough to make you fall out of your chair.
  
• Loaded baked sweet potato: Add Greek yogurt, bacon, shredded cheese, and chopped scallions. #swoon
  
• Dessert baked sweet potato: Top with Greek yogurt, cinnamon, chopped walnuts, and honey.
  
• Breakfast sweet potato: Fill your sweet potato with scrambled eggs (I love adding cauliflower rice to my scrambled eggs!) and chopped avocado. It’s so good!
  
• Chili-stuffed sweet potato: Scoop your favorite chili right over your potato. Turkey chili and beef chili are packed with protein and make the best potato topper. Sometimes, I make the filling for my stuffed zucchini boats and spoon it on my baked potato.
  
• Chicken stuffed sweet potato: Add buffalo chicken bites or slow-cooker shredded chicken to your potato. This easy, protein-packed meal is perfect for meal prep and is so satisfying.

How to store baked potatoes

These perfectly baked sweet potatoes are great for meal prep! I love cooking four to six potatoes on the weekend to use as a head-start ingredient for a busy week. Here’s how to store and reheat them.

• To store: Place the cooked sweet potatoes in an airtight container or storage bag and store in the fridge for 4-6 days.
• To freeze: Once the sweet potatoes have cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: They can be easily reheated in the oven for 10-15 minutes at 400°F. You can also reheat them in the microwave, but be warned, the skin will not crisp up.

More Sweet Potato Recipes to Enjoy

• Mashed Sweet Potatoes with Greek Yogurt
• Roasted Sweet Potato Chunks
• Healthy Sweet Potato Casserole
• Sweet Potato & Black Bean Chili
• Baked Sweet Potato Fries
• Baked Sweet Potato Wedges

WATCH HOW TO BAKE A SWEET POTATO IN THE OVEN (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.

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Whole Baked Sweet Potatoes

Learn how to bake a whole sweet potato in the oven perfectly every time. This easy-peasy method requires five minutes of prep time and cooks in under an hour. Oven-baked sweet potatoes are perfect for meal prep, can be a delicious side dish, and provide an excellent base for a healthy dinner!

Course how-to, side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 194kcal

Author Dani Spies

Ingredients

• 1-4 sweet potatoes
• optional: butter, sea salt, black pepper

Instructions

• Preheat the oven to 400°F. Set a wire rack on a parchment-lined baking sheet and spray the rack with cooking spray.
• Give your sweet potatoes a good scrub under cold water, then pat them dry.
  
• Place the potatoes on the prepared rack. Use a fork to poke holes in them. I like to poke 4-6 holes per potato which allows the steam to escape while they bake.
  
• Bake for 45-60 minutes (depending on their size) or until the exteriors are lightly browned, puffed up, and soft inside. A fork or knife should slide into the potato easily when it’s done.
  
• Slit each potato lengthwise and top with your favorite topiings. A pat of butter, sea salt, and fresh black pepper is a classis and so delish!
  

Video

Notes

These perfectly baked sweet potatoes are great for meal prep! Cook a batch at the beginning of the week, so you have sweet potatoes to heat up for lunch, dinner or use in various recipes! 

• • To store: Place the cooked sweet potatoes in an airtight container or storage bag and store in the fridge for 4-6 days.

• • To freeze: Once the sweet potatoes have cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• • Reheating: They can be easily reheated in the oven for 10-15 minutes at 400°F. You can also reheat them in the microwave, but be warned, the skin will not crisp up.

Nutrition

Serving: 1potato | Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 124mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

© Clean & Delicious

The post Easy Peasy Oven Baked Whole Sweet Potato appeared first on Clean & Delicious.

Learn how to make these healthy, easy Blueberry Lemon Overnight Oats in just minutes! Just like my Peanut Butter Banana Overnight Oats, this is a simple, make-ahead breakfast that is perfect for meal prep and makes for a quick and filling breakfast.

The best thing about overnight oats is that the flavor options are endless! This is a fun, summer flavor combo as the fresh blueberries and bright lemon are light and refreshing. And should you have leftover blueberries, you can use them to make my Blueberry Lemon Oatmeal Muffin Cups – another delicious and nutritious, easy oatmeal recipe!

Health benefits of rolled oats

• Packed with Fiber: Rolled oats are an excellent source of dietary fiber, both soluble and insoluble. This fiber promotes healthy digestion and can help you to feel fueled and satisfied for hours after your meal.
• Nutrient-Rich: Rolled oats are a rich source of various essential nutrients including manganese, phosphorus, magnesium, copper, iron, zinc, and B vitamins.
• Sustained Energy: Oats are a complex carbohydrate that provides a steady release of energy throughout the day, making them a great choice for a balanced breakfast. They help keep your blood sugar levels stable and can prevent energy crashes or cravings later in the day.
• Versatile and Customizable: Rolled oats are incredibly versatile and can be enjoyed in so many different ways. You can enjoy them as a bowl of oatmeal, in smoothies, overnight oats, muffins, energy balls, and/or bars.  So many different options!

Ingredients needed

This lemon blueberry overnight oats recipe is filled with healthy, nutrient-rich ingredients. Here’s everything you’ll need for a hearty, satisfying, delicious breakfast:

• Oats: For the best chewy texture, we recommend using old–fashioned rolled oats. Quick oats can work but will result in a softer, mushier texture. Do not use steel-cut oats, as they are too hard to be used for this recipe.
• Milk: I like to use unsweetened almond milk (sometimes I even make homemade almond milk!). Oat milk is another great option, but really any type of milk you enjoy will work.
• Greek yogurt: For a creamy texture and an extra boost of protein. To make this recipe vegan and dairy free, you can use a plant-based yogurt.
• Chia seeds: Packed with fiber, these little nutritious seeds will help to make your overnight oats thick and creamy.
• Maple syrup: To naturally sweeten the oats. Feel free to substitute with another preferred sweetener.
• Blueberries: Fresh or frozen work! However, if you’re using frozen berries, let them thaw slightly so that you’re able to mash them with a fork.
• Lemon zest: Be sure not to zest the pith (that’s the white layer between the zest and the lemon!) as it’s bitter. You just want the fresh, bright lemon favor that lives in the oils of the lemon zest.

How to make blueberry overnight oats

This overnight oats recipe could not be easier! Simply stir together the ingredients, soak in the fridge and in several hours dig in! Here’s how easy it is:

1. Combine ingredients: In a mason jar or bowl, mix the oats, milk, Greek yogurt, chia seeds, maple syrup, mashed blueberries, and lemon zest until everything is well incorporated. Feel free to add any other mix-ins that you’d like.
2. Let soak in the fridge: Cover the jar or bowl and place in the fridge for a minimum of 3 hours and preferably overnight until your oats are cold and creamy.
3. Enjoy: Before serving you can add an extra dollop of Greek yogurt, more fresh blueberries and lemon zest, if you’d like.

Storage recommendations: Overnight oats will keep fresh in the fridge for up to about 4 to 5 days. Give them a good stir and add a splash of almond milk, if they’ve been sitting for a couple of days.

Expert tips

• We recommend mashing the blueberries with a fork before adding them to the mixture. This will help to release all of that delicious berry flavor. However, if preferred, you can simply toss them in without mashing.
• The recipe is naturally gluten-free, however, oats can get cross-contaminated in factories. To ensure your oats are gluten-free, be sure the package is labeled certified gluten-free.  
• To make this recipe vegan and dairy-free, simply use dairy-free yogurt and plant-based milk.
• Meal prepping for the week? This recipe makes one serving of oatmeal, but you can easily double or even quadruple the recipe to enjoy a ready-to-go breakfast for several days.

Recipe variations

Overnight oats are super versatile! Here are some ideas for changing up the flavor:

• Toppings: We love to add extra blueberries and a dollop of Greek yogurt to these oats. Other options are unsweetened coconut flakes, chopped nuts, a drizzle of peanut butter or almond butter, and/or granola. 
• Fruit: Swap the blueberries and lemon for strawberries and peanut butter and try these protein-packed strawberry overnight oats. You can also change it up and mix in some bananas, raspberries, blackberries, cherries, mango, and/or peaches.
• Yogurt: We typically use plain Greek yogurt when making overnight oats, but vanilla or berry-flavored yogurt would add a different flavor. Just be sure to look for lower-sugar varieties.
• Baked oatmeal: If you’re looking for a cozy warm oatmeal recipe, give this banana-baked oatmeal a try. It’s still super easy to make and great for meal prep!

I think you’re going to love the blueberry lemon overnight oats. They’re easy and delicious! If you make them, let me know how they turned out! I’d love to hear what you think in the comments below.

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Blueberry Lemon Overnight Oats

Start your day with delicious Blueberry Lemon Overnight Oats! It's the perfect make-ahead breakfast filled with hearty oats, protein-rich Greek yogurt, nutritious chia seeds, a touch of sweet maple syrup, fresh blueberries and zingy lemon zest.

Course BREAKFAST

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Refrigeration time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 1 serving

Calories 304kcal

Author Dani Spies

Ingredients

• 1/2 cup rolled oats
• 1/2 cup unsweetened almond milk or whatever milk you prefer
• 1/4 cup plain Greek yogurt
• 1 teaspoon chia seeds
• 1 tablespoon maple syrup
• 1/3 cup blueberries mashed with the back of a fork
• 1/2 teaspoon lemon zest

Instructions

• Combine all ingredients in a small airtight container. Add in your favorite mix-ins, pop on the lid, and leave in the fridge for at least 3 hours. Enjoy!
  
• Before serving, top with an extra dollop of Greek yogurt, extra blueberries and lemon zest, if you’d like.
  

Notes

Overnight oats will keep fresh in the fridge for up to about 4 to 5 days. Give them a good stir and add a splash of almond milk, if they’ve been sitting for a couple of days.

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 52g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 186mg | Potassium: 318mg | Fiber: 7g | Sugar: 19g | Vitamin A: 31IU | Vitamin C: 6mg | Calcium: 278mg | Iron: 2mg

© Clean & Delicious

The post Blueberry Lemon Overnight Oats appeared first on Clean & Delicious.

I love experimenting with alternative flour options like almond flour, coconut flour, and oat flour! It’s an easy way to increase the nutrient density of your baked goods while exploring new ingredients.

Oat flour is a nutritious, whole-grain flour that can be used in a variety of healthy baking recipes including pancakes, brownies, cookies, and bread (homemade banana bread, anyone?). It has a mildly sweet, nutty flavor. Plus, it’s naturally gluten-free when made with certified gluten-free oats.

Oats are also very easy to find and are SO versatile. Not only can use them to make baked oatmeal and easy no-bake energy balls but they can also be made into rich and creamy, plant-based milk.

While you can buy oatmeal at most grocery stores, it’s super easy (and way more affordable) to make at home – it literally takes just 1-minute – let me show you how!

What is oat flour?

Oat four is simply rolled oats that are blended into fine flour! The best part? Homemade oat flour requires only one ingredient; oats!

• Rolled oats are ideal. You can use old-fashioned rolled oats or quick oats. I always look for organic oats as I love to focus on high-quality ingredients. Be sure to choose certified gluten-free oats if you want to make gluten-free oat flour.

You can also make oat flour using whole oat groats or steel-cut oats. Because they are both harder in texture than rolled oats, they will need a little extra time in the blender! If possible, I recommend using a high-speed blender since they are more powerful.

Is Oat Flour Gluten Free?

While oats are naturally gluten-free, they may come in contact with gluten-containing grains such as wheat, rye, and barley at the farm, in storage, or during transportation. This is why it’s important to choose certified gluten-free oats if you want to ensure that your oats are gluten-free.

Is Oat Flour Healthy?

Oat flour is a healthy alternative to wheat flour because it contains a variety of nutrients! naturally gluten-free. Here are some of the health benefits:

1. Protein – I’m always looking for ways to increase my protein intake! And, oat flour offers 5-6 grams of plant-based protein per 1/2 cup serving (or 40 grams).
2. High in fiber – Oat flour contains both soluble and insoluble fiber, which can help us to feel fuller for longer!
3. Rich in vitamins and minerals – Nutrient density is important when eating a healthy diet! Oat flour contains iron, phosphorus, magnesium, and vitamin B6 (just to name a few!).
4. Gluten-free: Oat flour is naturally gluten-free as long as you use gluten-free oats. This makes it a great option for people with gluten sensitivities or celiac disease.
5. Affordable – The stress of eating healthy can be REAL! But oats are a simple, nutritious ingredient that is also very affordable. You can often find over 16 ounces of oats for around 3 dollars and they are even less expensive when bought in bulk.

What I love about making my own oat flour is that I always have oats in my pantry. So making healthy, homemade oat flour is never a problem! And since it’s so quick and easy to do, I rarely buy it pre-made.

How To Make Oat Flour at Home

Dare I even call this a recipe?! It’s just so easy! But hey, we all have to start somewhere. Here’s all you have to do.

1. Place your rolled oats into a blender or food processor.
2. Blend the oats until they are broken down. This will take about 30 seconds. At first, they will look like smaller pieces of oats. But you will know your oat flour is done when it is finely ground and looks like a fine powder.

How to Store: Transfer oat flour to a resealable, airtight container. Mason jars work really well! If you plan to make a lot of oat flour, I also really love these POP containers for storing sugar and flour.

How To Substitute for Oat Flour

Because oat flour is lighter in volume than traditional white or wheat flour it’s not a 1-to-1 swap. If you want to substitute oat flour for white or wheat flour you would need to increase the volume of flour used by about 1/3 cup of flour per cup. 

For example, if a recipe calls for 1 cup of white or wheat flour, you will swap in 1 and 1/3 cups of oat flour. It may take a little trial and error – if the batter or dough seems too stiff, add a little more liquid.

Oat Flour Recipes

Recipe: Healthy Spinach Pancakes

Made with oats, oat flour, and baby spinach these beautiful, bright green pancakes are both nutritious and delicious!

Recipe: Banana Bread with Chocolate Chips

Moist, tender a packed with banana flavor – this oat flour banana bread is easy to make and gluten-free. Enjoy it as a healthy breakfast, snack, or dessert!

Recipe: Black Bean Brownies

Seriously rich and delicious, these healthy brownies are made with a combination of oat flour and black beans! Say what?! Such a fun recipe to make and share.

Don’t stop with here! You can use oat flour in a variety of baking recipes to make them gluten-free and add more nutrient density to your recipes. Follow my step-by-step guide below.

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How To Make Oat Flour in 1 Minute

Learn how to make light and fluffy oat flour at home in 1-minute with this easy step-by-step guide. Oat flour is a healthy gluten-free flour alternative that has many versatile uses and applications. This simple one-ingredient recipe only requires rolled oats or quick oats. Here are the exact steps you need to follow to make (and cook with!) oat flour at home.

Course how-to

Cuisine American

Diet Gluten Free

Prep Time 1 minute minute

Total Time 1 minute minute

Servings 1 cup

Calories 307kcal

Author Dani Spies

Ingredients

• 1 cup rolled oats

Instructions

• Place the oats into the bowl of your blender or food processor.
  
• Blend the oats until they are ground into fine flour with a powder-like consistency. This will take no longer than 60 seconds.
  
• Transfer to an airtight container (I like to use a mason jar) and store in a cool dry place.
  

Notes

Storage: Transfer oat flour into an airtight container and store it in a cool, dry place like the pantry or fridge. Homemade oat flour will stay good for up to 6 months.

One cup of rolled oats will yield approximately 1 cup of oat flour.

Nutrition

Serving: 1cup | Calories: 307kcal | Carbohydrates: 55g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 293mg | Fiber: 8g | Sugar: 1g | Calcium: 42mg | Iron: 3mg

© Clean & Delicious

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Today, we’re going to talk about my favorite low-carb side dish: cauliflower rice! Have you tried it, yet?

If not, it’s time to learn a couple of simple methods for how to make cauliflower rice and how to cook it. Cauliflower rice is really versatile: as a delicious side dish, as a substitute for rice with stir fries, etc., or turned into something completely surprising, such as tortillas or pizza crust.

I know, you can buy cauliflower rice from the store, but why do that when it’s SO easy to make your own, plus it’s super fresh that way!

Why you’ll love this recipe

• A healthy side: Filling, nutrient-rich, low in carbs, and low in calories, this cauliflower rice recipe is also gluten-free and keto-friendly!
• Flavorful: Cauliflower may be a bit bland for some, but we’ll show you how to season it with salt, pepper, and garlic powder (or any of your favorite spices).
• Easy to make: This delicious side is so easy to prep with a simple process and just a few ingredients. Less than 20 minutes from the kitchen to the table!

What you need

Cauliflower rice is the perfect low-carb side dish recipe to serve with a variety of main meals. You can also convert this uncooked cauliflower rice into lots of recipes, from pizza crusts to tortillas. It can even be added to soups, burrito bowls or salads. Here’s what you’ll need for a simple side dish:

• Cauliflower: Look for a firm unblemished white head with compact florets. The outer leaves should be green and fairly fresh looking. The larger the cauliflower, the more rice you’ll get.
• Oil: Just a bit of heart-healthy extra virgin olive oil or coconut oil is needed for sautéing. If you prefer, you can also cook the “rice” with a bit of butter and/or another oil of your choice. Avocado oil is another great option.
• Flavor makers: Keep this simple or add other flavorings like minced garlic, diced onion, fresh herbs and/or any favorite spices.
• Salt and pepper: Simple seasoning that enhances the flavor of the “rice”. You can add other seasonings that you like, too.

How to rice cauliflower

Prepare the cauliflower

Before you proceed with the methods below, prepare the cauliflower by:

• Wash the whole head and thoroughly dry it.
• Remove all the green parts and discard them.
• Cut the cauliflower in half and remove the core. 
• If you’re using a box grater, chop it into large chunks.
• If you’re using a food processor, chop it into small florets.

Box grater method

Grated cauliflower rice is fairly quick and easy, so if you don’t have a food processor, no problem. Just grate large chunks of cauliflower into rice using the medium-large sized holes (the side commonly used to grate cheese) of any hand-held or box grater.

This method is a little messier than using a food processor, but it’s also handy if you don’t have one or don’t feel like getting yours out. It also works well if you only need a small amount of cauliflower rice.

Food processor method

There are two easy ways for how to make cauliflower rice using a food processor. You can use a grater attachment or just toss chopped cauliflower right into the bowl of the processor. Either method works great! Here’s how:

• Grater attachment: Attach the grater attachment to your food processor. Feed the chopped small florets through the chute to grate into “rice”.
• No grater attachment: Fill the food processor container no more than halfway full with small cauliflower florets. Pulse back and forth until the cauliflower resembles grains of rice. You may need to stop to scrape down the sides once or twice. Work in batches, as needed.

Tips for success

A few tips and tricks for perfect riced cauliflower every time!

• Once you’ve riced the cauliflower, we recommend transferring it to a clean dish towel or paper towel, then press or squeeze to remove any excess moisture, which can make your dish soggy.
• When you see that most of the cauliflower in the food processor has the right texture, but there are still a few large pieces, stop. Remove the larger pieces, scrape the rice out of the processor into a large bowl, and put the large pieces into the next batch. Don’t over process the cauliflower into tiny bits or it will turn out like mush.
• When cooking the rice as a side dish, feel free to season it any way you like. Just like white rice, you can make a pilaf, season it with southwestern spices, or add pretty much whatever you like.
• If you’re using cauliflower rice in salads or as a soup mix-in, there’s no need to cook it first. When it’s being used as a side, in a pilaf, or as the base for a veggie bowl, it can benefit from a quick sauté in a pan.

Make ahead option

A whole head of cauliflower makes quite a bit of “rice”! The good news is you can freeze the raw cauliflower rice in labeled freezer bags. It will keep for up to six months. 

There’s no need to thaw frozen cauliflower rice before cooking it. However, you may need to add a bit more cooking time.

Storing & reheating leftovers

Cooked cauliflower rice will keep in the refrigerator for up to four days. To reheat, warm it up in a skillet or individual portions in the microwave.

More cauliflower recipes

Looking for more easy, healthy recipes made with cauliflower? Give these favs a try:

• Cauliflower Oatmeal
• Scrambled Eggs with Hidden Cauliflower Rice
• Roasted Cauliflower
• Cauliflower Salad
• Cauliflower Bagels

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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How To Make Cauliflower Rice (with or without a food processor!)

Cauliflower rice is a great way to cut carbs and incorporate a nutritious vegetable into your menu. You'll love this simple side dish recipe!

Course side dish

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 83kcal

Author Dani Spies

Ingredients

• 1 large head cauliflower cut into large or small chunks depending on ricing method
• 1 tablespoon extra virgin olive oil or coconut oil
• garlic powder and/or another seasoning to taste
• salt & pepper to taste

Instructions

• Wash the cauliflower then remove all the green leaves. Cut in half and remove the core.
  
• Grater Method: Cut the cauliflower into large chunks and then grate into rice using medium-sized holes
  
• Food Processor Method: Chop the cauliflower into small florets. You can use a grater attachment for your food processor or just toss it right into the container and pulse a few times until it resembles grains of rice.
  
• Sauté the "rice" in a large skillet over medium heat with oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired.
  

Video

Notes

Storing leftovers: Cooked cauliflower rice will keep in the refrigerator for up to four days. To reheat, warm it up in a skillet or individual portions in the microwave.

Freezing: You can freeze raw cauliflower rice in labeled freezer bags. It will keep for up to six months. There’s no need to thaw frozen cauliflower rice before cooking it. You may need to add a bit more cooking time.

Nutrition

Serving: 1cup | Calories: 83kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 63mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Vitamin C: 101mg | Calcium: 46mg | Iron: 1mg

© Clean & Delicious

The post How To Make Cauliflower Rice (with or without a food processor!) appeared first on Clean & Delicious.

Chickpeas are the heart of this easy Mediterranean salad — they add a hearty texture, plant-based protein, and plenty of fiber to keep you full and satisfied. I grew up eating chickpea salad just like this! It was one of the very first recipes I learned to make because it’s easy, budget-friendly, and super satisfying. You can enjoy it as a side dish or as the main meal when you want something light.

I also use chickpeas in lots of other ways throughout the week. They’re one of my favorite ways to boost both protein and fiber in everyday meals. For example, I’ll toss them into tuna salad for a little extra texture and staying power (if you haven’t tried my Tuna Chickpea Salad, it’s a reader favorite!). Or, I’ll roast them in the oven until crispy and sprinkle them over a healthy Caesar salad for a crunchy, protein-rich twist on croutons.

Pro Tip: If you’re making it ahead, store the dressing separately and toss it in just before serving — it keeps the veggies crisp and the flavors bright.

Mediterranean Chickpea Salad Ingredients

Chickpeas are inexpensive, filling, and a staple in my pantry, which makes this salad one of my favorite back-pocket recipes when I want something quick, fresh, and nourishing.

• Chickpeas: I’m a big fan of canned chickpeas. They’re easy and convenient; all you have to do is rinse and drain them before using. If preferred, you can of course soak dried chickpeas as well.
  
• Vegetables: As a health + weight loss coach, I always encourage my clients (and myself) to eat more veggies. This salad is an easy way to do just that. Cucumbers, red onions, bell peppers, and avocado create bright, beautiful, refreshing flavors.
  
• Cheese: I’m using feta cheese. Be sure to buy your feta cheese in a block form when you can. The flavor and texture are superior to pre-crumbled feta cheese because there is no need for stabilizers or anti-caking agents.
  
• Herbs: Fresh mint and basil really elevate the flavors in this Mediterranean salad. If you don’t have fresh herbs, add a tablespoon of dried oregano instead.
  
• Dressing: I’m keeping it classic with a simple Greek salad dressing.

This Mediterranean Chickpea Salad comes together in minutes, holds up beautifully for meal prep, and is perfect for weekday lunches, picnics, or as a side with grilled chicken or fish.

How To Make My Chickpea Salad

Quick, easy, and delicious—here’s all you have to do.

1. Make your salad dressing.
2. Chop the vegetables (see the video below for my favorite cutting techniques).
3. Toss in the chickpeas with the dressing, mix, and enjoy.

Easy, peasy, lemon squeezy! I love a recipe that takes so little effort but still delivers so much flavor.

How to serve chickpea salad to make a healty meal

• As-is. If you want a light meal, enjoy this salad as is. It makes a lovely lunch paired with a piece of fresh fruit when you want a smaller meal.
• Over greens. I also love serving this over a big green salad. Arugula with lemon and extra-virgin olive oil makes a lovely base and offers another way to enjoy more veggies in your day.
• Side dish. Enjoy this salad alongside some grilled chicken or crispy cast-iron salmon. But don’t stop there! It’s the perfect side dish for any protein dish.
• Add more protein. I’ll often mix in some chopped hard-boiled eggs (I have mastered perfectly cooked, easy-to-peel eggs), canned tuna, or salmon right into this salad. It’s such an easy way to boost the protein and turn it from a light side dish into a hearty, satisfying meal.

Let’s make it together! Mediterranean Chickpea Salad video:

Looking for even more ideas to add to your summer salad arsenal? Check out my Easy + Yummy Salad Recipe e-book, which contains 15 of my personal favorite salad recipes.

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Quick Mediterranean Chickpea Salad with Feta

Mediterranean chickpea salad is a light, bright, and beautiful salad that is easy to make. Chickpeas are combined with cucumbers, bell pepper, red onion, olives, avocado, feta, and fresh herbs for a salad that is hearty enough for a lovely lunch and also perfect for a dinner side dish.

Course salad, side dish

Cuisine Mediterranean

Diet Diabetic, Gluten Free, Low Fat, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 169kcal

Author Dani Spies

Ingredients

• 2-15 ounce cans of chickpeas, drained and rinsed
• 1 English cucumber, chopped into bite-sized pieces
• 1/2 red onion, finely diced
• 2 cups yellow and orange bell peppers, diced
• 1/2 cup Kalamata olives, sliced in half
• 1/2 cup feta cheese, crumbled
• 1 avocado, chopped
• 1/4 cup fresh chopped herbs, (I used mint and basil)
• salt and pepper to taste

Salad Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, crushed
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

Salad Dressing

• In a small spouted cup or mason jar, combine extra virgin olive oil, lemon juice, dijon mustard, garlic, salt, and pepper.  Whisk until well combined.

Mediterranean Chickpea Salad

• Drain and rinse the chickpeas before placing into a large bowl.  Add on the cucumber, red onion, bell peppers, kalamata olives, feta cheese, avocado, mint and basil. Set aside.
• Drizzle the dressing over the salad and gently toss until all the beans and veggies are coated in the seasoning.  Adjust seasonings and enjoy!

Video

Notes

• Avocado – choose one that is just ripe, not too soft.  If not eating this salad right away, leave out the avocado and add it right before serving.
• Meal prep + storage: Store this salad in an airtight container and refrigerate for up to 5 days.  I really love these round glass storage containers for storing salads like this. I use them weekly.
• Fresh herbs—if you don’t want to be bothered with chopping, sub in 1 tablespoon of dried herbs (oregano, basil, or mint would all work well).

Nutrition

Calories: 169kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 392mg | Potassium: 309mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 1mg

© Clean & Delicious

The post 15-Minute Mediterranean Chickpea Salad appeared first on Clean & Delicious.

Lion’s mane mushrooms are a fairly new ingredient to me. I saw them at my local grocery store and had to try them! We LOVED them so (this 10-minute Lion’s Mane Mushroom recipe is my favorite!) much that I wanted to share them with you, so you can add yet another nutritious and flavorful ingredient to your clean and delicious kitchen.

Ways to serve

You can easily enjoy them as is; they are delicious on their own or as an easy side dish. Here’s a few other ideas:

• Sandwich. Layer them onto a sandwich with your favorite sandwich ingredients and some spicy mayonnaise.
• Eggs. Add them to an omelet or some scrambled eggs.
• Pasta. Toss them with your favorite grain or pasta.
• Stir fry. Throw them along with other veggies into a stir fry!

I’m so excited for you to give these lion’s mane mushrooms a try! I would love to hear what you think, and if you have any tips or insight about these particular mushrooms that I’ve failed to touch on, please share down in the comment section below.

© Clean & Delicious

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After much trial and error, I have discovered the secret to making the most perfect, crispy oven-roasted potatoes—and it’s probably not what you think. My secret? Do not salt your potatoes until after they are cooked! I do this when I’m making sheet-pan roasted carrots and potatoes as well!

Here’s the deal. Salt pulls water from the potatoes, which can prevent them from getting super crispy while baking. But if you salt them after baking, you get a super crispy exterior and soft, pillowy interior — basically, everything we love about fries without all the oil and deep-frying.

Additionally, roasted potatoes are inexpensive to make and super satisfying. They can be served with just about anything, from hamburgers to eggs, grilled chicken, or fish! I especially love them with this garlic yogurt dipping sauce on the side!

Ingredients Needed:

Aside from being super delicious and a guaranteed crowd-pleaser, you’ll love that this recipe requires very minimal ingredients. Here’s what you’ll need:

• Baby potatoes – I recommend using Yukon gold potatoes for extra crispiness and wonderful flavor, but you could also use red potatoes (or really any potato you have on hand!)
• Avocado oil – We’re using 2 tablespoons of avocado oil to roast the potatoes to crispy perfection. Avocado oil has a hiogh smoke point and is great for high heat cooking.
• Seasonings – These potatoes are simply seasoned with sea salt, black pepper and garlic powder. But, be sure to read the recipe card to learn about how to make your roasted potatoes extra crispy!

How to Make Oven Roasted Potatoes

These are SO flavorful and super easy! Here’s the simple process (you’ll find the full, printable recipe in the recipe card).

1. Prep. Pre-heat oven to 425ºF. Rinse and scrub potatoes under cold water, pat dry. Cut the potatoes into quarters or in half, depending on their size.  
2. Season. Transfer the potatoes into a large bowl and season with avocado oil, pepper, garlic powder (don’t salt them yet!) and toss to coat. If desired, toss in a 6-8 unpeeled cloves of garlic and a few sprigs of fresh thyme or rosemary for even more flavor.
3. Roast. Arrange the potatoes, cut side down, on a rimmed baking sheet coated with cooking spray. Roast for 20 minutes or until the bottoms are brown and crispy. Turn the potatoes with a spatula and continue roasting for another 10-15 minutes, until crispy on the outside and creamy and soft on the inside.
4. Salt. Once the potatoes are done, finish them a good quality sea salt. This is my favorite everyday salt! Salting the potatoes at the end makes for extra crispy potatoes, so good!

Tips for Recipe Success

Here are some tips to make sure you serve up perfectly crispy potatoes every time!

• Give your potatoes space. Make sure that your potatoes are in one layer; if they’re overlapping on the pan, they will steam rather than roast and not become crispy.
• Bake potatoes in a hot oven. We’re baking these delicious gems at 425 degrees farenheit, so that they can really crisp up!
• Serve immediately. Oven roasted potatoes are best served hot out of the oven. As they cool, they will begin to soften. Any leftovers will stay fresh in the refrigerator for up to 3 to 5 days. See below for the best way to reheat your potatoes.

Flavor Variations

Yes, these crispy oven-roasted potatoes are delicious warm straight from the oven with just salt, pepper and garlic powder, but here are some ideas if you want to change up the flavor.

• Spicy. Add a kick of heat and season your potatoes with spices such as Cajun spice, a little cayenne pepper, smoked paprika, seasoned salt or even chili powder. 
• Taco seasoning. Make my homemade taco seasoning or use store-bought to give these potatoes bold, zesty flavor.
• Cheese. Sprinkle these potatoes with about 1/4 cup finely grated fresh parmesan cheese before roasting.
• Fresh herbs. Season your potatoes with about 2 tablespoons chopped fresh herbs such as parsley, dill, basil or a few sprigs of thyme or rosemary.
• Dried herbs. Italian seasoning is a blend of dried herbs that includes basil, oregano, rosemary and parsley. Use about 1/2 to 1 teaspoon in addition to the garlic powder or omit the garlic powder and just use the Italian seasoning. Feel free to use 1/4 to 1/2 teaspoon of any favorite dried herbs.

What to Serve with Roasted Potatoes

• Roasted potatoes are an easy, delicious side dish that complements just about any meat-filled main course. Serve them alongside beef roast, ham, pork tenderloin, turkey, roasted chicken, grilled steak or baked salmon!
• They’re great stuffed in a breakfast burrito or served for breakfast in place of traditional hash browns, alongside your favorite omlette.
• These potatoes are an amazing alternative to French fries and work well with any dishes you’d enjoy fries with.

How to Store Roasted Potatoes

Oven-roasted potatoes are best enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.

How to Reheat Leftover Potatoes

To reheat leftover potatoes, re-bake the potatoes until they’re firm and crisp. Spread the potatoes on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make the potatoes even softer.

Alternatively, you can also reheat them on the stove top. Simply add them to a cast-iron skillet (or your favorite non-stick pan) with a kiss of olive oil, and cook until crispy and warmed through.

More sides you’re sure to love:

• Green Bean Almondine
• Wild Rice Stuffing
• Brussels Sprouts with Pancetta
• Dairy-Free Mashed Potatoes

If you make and enjoy this Oven Roasted Potatoes recipe, 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!).

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Oven Roasted Potatoes

Oven Roasted Potatoes are a kitchen staple and a go-to side dish. In this recipe, baby potatoes are perfectly seasoned and roasted until golden brown with crisp edges. These simple potatoes pair fabulously with a variety of meals and work well as a breakfast, lunch or dinner food.

Course sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 159kcal

Author Dani Spies

Ingredients

• 2 pounds baby potatoes I recommend Yukon Gold
• 2 tablespoon avocado oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• *optional: a handful of garlic cloves still in their skin, a few springs of fresh thyme and/or rosemary (or a 1/4-1/2 teaspoon dried herbs)

Instructions

• Pre-heat oven to 425ºF. Rinse and scrub potatoes under cold water, pat dry. Cut the potatoes into quarters or in half, depending on size. Transfer the potatoes into a large bowl and season with avocado oil, pepper, garlic powder and toss to coat (do not add the salt yet!). If desired, toss in 6-8 unpeeled cloves of garlic and a few sprigs of fresh thyme and/or rosemary.
  
• Arrange the potatoes, cut side down, on a rimmed baking sheet coated with cooking spray. Roast for 20 minutes or until the bottoms are brown and crispy. Turn the potatoes with a spatula and continue roasting for another 10-20 minutes (until crispy on the outside and creamy and soft on the inside).
  
• Sprinkle salt over the top, serve and enjoy!
  

Video

Notes

Leftover potatoes: These potatoes are best enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.

Reheating potatoes: Re-bake the potatoes until they’re firm and crisp. Spread the potatoes on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make the potatoes even softer.

Nutrition

Serving: 0.5cup | Calories: 159kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 203mg | Potassium: 641mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg

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