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.

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

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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

The post How To Make Oat Flour in 1-Minute appeared first on Clean & Delicious.

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.

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

© Clean & Delicious

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If you’re looking for a simple, yet flavorful roasted vegetable recipe that pairs well with chicken or fish or as a festive, nutritious side dish, then look no further because I’ve got you covered.

Roasting vegetables is hands down my favorite way to cook them. I make a version of this recipe at least once a week. Baking vegetables helps to bring out their natural sweetness and develops a wonderful depth of flavor that just can’t be done with other cooking methods.

In fact, my husband and kids have a bad habit of picking the veggies right off the baking sheet before I have a chance to get them into a serving bowl. They’re just that good!

Roasted Vegetable Ingredients

One of my favorite things about this recipe is how versatile it is. You can swap in just about any veggie, depending on your taste preference and what you have available. However, this mix is my go-to medley of vegetables for roasting. This combination is great because everything cooks in the same amount of time, and I love all of the flavors and colors. Below you’ll find everything you’ll need for this recipe and some suggestions for how to adapt it, using whatever veggies you might have on hand.

• Broccoli – Broccoli florets come out of the oven deliciously golden brown, crisp, and tender.
• Cauliflower – Cauliflower florets are baked to crisp-tender perfection. Feel free to sub in Brussels sprouts for either the cauliflower or the broccoli.
• Radishes – Roasting radishes brings out a lovely sweetness that is typically masked by the peppery kick that fresh radishes have. They are a great low carb option for potatoes but if you’d rather have potatoes, feel free to swap with about 1 cup chopped baby red, Yukon, sweet or russet potatoes.
• Carrots – Roasted carrots are tender and golden. You could sub with cubed butternut squash or sweet potato. 
• Red onion – Roasting takes red onions from bitter and pungent to mild and caramelized, almost sweet. Bell pepper would be a good substitute or you can omit completely if you’re not a fan.
• Olive oil – For cooking the veggies.
• Sea salt + ground black pepper – To bring out all of the delicious flavors.
• Garlic powder – I love to keep the seasoning simple and use just 1 teaspoon of garlic powder. Feel free to sub with your favorite seasoning. Italian seasoning or a blend of dried oregano, rosemary, thyme and basil would also work.

How to Make Roasted Vegetables

This roasted vegetable recipe could not be easier and I love that all of the veggies are roasted on one sheet pan, making for easy cleanup. Here’s the simple process:

1. Prep. Start this recipe by preheating the oven, preparing the sheet pans and chopping the veggies.
2. Season veggies. Next, place all of the prepared veggies in a large bowl, drizzle with oil, add seasonings and toss to coat until all of the vegetables are covered with seasoning.
3. Add to baking sheets. Transfer seasoned vegetables to the baking sheets. Make sure veggies are spaced out properly and are not overlapping.
4. Roast. Pop veggies in the oven and cook, flipping halfway through, until everything is fork-tender. Best enjoyed immediately after cooking.

Tips for Roasting Vegetables

Making roasted vegetables is incredibly easy, but I do have a few tips to make sure they turn out perfect every time!

• Don’t crowd the vegetables. If the vegetables overlap each other and are too crowded on the sheet pan, they will end up steaming instead of roasting. Trust me – these roasted vegetables are way better than any steamed veggies! To avoid crowding the veggies, use two large sheet pans.
• Carrots. I prefer to use whole carrots cut into slices because I think they have the best flavor, but the pre-cut baby carrots will also work fine, if you have those in your fridge.
• Shortcut. To save on prep time, you can purchase some of these veggies pre-sliced and chopped. You can also buy broccoli florets and cauliflower florets, rather than the whole head of broccoli or cauliflower.
• Cutting the veggies. Be sure to cut your vegetables into similar-sized pieces, so that they cook at the same rate.
• Flip the veggies halfway through baking. Around the 15 to 20 minute mark of roasting these veggies, make sure to flip and stir the vegetables around a bit. This ensures an even roasting on all sides of your vegetables.

How Long to Roast Vegetables

For best results, cook veggies at a high heat of around 400 – 450 degrees and always preheat the oven first. This is the best temperature range for making baked vegetables with golden brown edges and soft centers. Here are some general roasting times for vegetables that are commonly oven-roasted. Please note: these cooking times are all going to be dependent on the size you cut the vegetable.

• Root vegetables (beets, potatoes, carrots) – 30 to 45 minutes
• Winter squash (butternut squash, acorn squash, kabocha squash) – 30 to 45 minutes
• Crucifers (broccoli, cauliflower, Brussels sprouts) – 25 to 30 minutes
• Soft vegetables (zucchini, summer squash, bell peppers, onion) – 20 to 30 minutes
• Thin vegetables (asparagus, green beans) – 20 minutes
• Tomatoes – 15 to 20 minutes

What to Serve With Roasted Vegetables

I love serving these in a bowl or on a platter as a festive side dish for Thanksgiving and other holiday dinners, but they’re also great as a side for everyday dinners. As a vegetarian option, these oven-roasted veggies are amazing when stirred into a batch of quinoa, served over brown rice or over pasta with an extra drizzle of olive oil and some Parmesan cheese.

Another idea is to make a roasted vegetable salad: Toss your roasted vegetables with arugula, baby spinach leaves or mixed greens, crumbled feta cheese, toasted pecans, and balsamic dressing for a delicious fall side.

Here are a few other pairing suggestions:

• Baked Barbecue Chicken
• Baked Boneless Skinless Chicken
• Meatloaf
• Baked Turkey Meatballs
• Cast Iron Salmon

Make Ahead

To get a head start on this recipe, chop the veggies. They can then be stored in the refrigerator until you’re ready to cook for 2 to 3 days.

How to Store Leftovers

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.

How to Reheat Roasted Vegetables

These roasted vegetables are best served straight from the oven, but I’ve enjoyed them leftover many times. The best way to reheat vegetables that have already been roasted is to pop them in the oven at 400 degrees until hot. They can also be reheated in the microwave, however, I think they turn out much better when reheated in the oven or toaster oven.

If you make and enjoy this easy roasted vegetable 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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Easy Roasted Vegetables

This easy roasted vegetables recipe contains broccoli, cauliflower, radishes, carrots and red onion, all roasted together until browned and caramelized. A colorful and healthy side dish that pairs perfectly with so many different seafood and meat options.

Course sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 side servings

Calories 78kcal

Author Dani Spies

Ingredients

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 bunch radishes halved or quartered depending on size (about 1 cup)
• 4-5 carrots peeled and cut into bite sized chunks (about 2 cups)
• 1 red onion cut into chunky pieces* (about 2 cups)
• 1-2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder

Instructions

• Preheat oven to 425 degrees F. Lightly coat two rimmed baking sheets with olive oil or cooking spray. Place broccoli, cauliflower, radishes, carrots and onion in a large bowl.
  
• Season with olive oil, salt, pepper, and garlic powder. Gently toss everything together.
  
• Divide evenly amongst rimmed baking sheets. You don’t want to crowd the veggies or they will steam.
  
• Roast for 25-30 minutes, flipping the veggies halfway through. Serve and enjoy!
  

Video

Notes

*I like to cut each half of the onion into thirds and then slice across.

It’s important that all of the veggies are cut into fairly uniform pieces so they cook at the same time.

Flipping the veggie half way through is optional. If you feel lazy, you can skip it. But if you want caramelization on both side of the veggies, be sure to flip!

Ultimately, you need to use 10-12 cups of veggies – the exact mix doesn’t matter.

Nutrition

Serving: 1serving | Calories: 78kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 454mg | Potassium: 504mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7080IU | Vitamin C: 71mg | Calcium: 56mg | Iron: 1mg

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Sautéed shiitake mushrooms have quickly become one of my favorite go-to, weeknight side dishes. They are easy to prepare, and the simple combination of mushrooms, onion and garlic is just so insanely delicious. I have been making this recipe 2-3 times per week because it’s just that good!

If you’re looking for a simple, yet flavorful vegetable side dish recipe that pairs well with almost any main entrée, look no further because this shiitake mushrooms recipe is just that. Let’s get to all of the details!

What are shiitake mushrooms?

Shiitake mushrooms are one of the most popular cultivated variety of specialty mushrooms, and they can conveniently be found in the produce department of your local grocery store.

They have a meaty texture and a delicious earthy, umami, flavor that pairs well with soups, salads, eggs, meat dishes and stir-fries. They are delicious, nutritious and super versatile!

When shopping for shiitake mushrooms, look for mushrooms that are firm and plump. Avoid any that look slimy or wrinkled.

Shiitake mushrooms do tend to be a bit pricey. One pound of mushrooms at my local store is 10.99, and if buying pre-sliced mushrooms, they are $12 per pound.

Are shiitake mushrooms healthy?

Yes, shiitake mushrooms are super nutritious! They have one of the highest amounts of natural copper, a mineral that supports healthy blood vessels, bones, and immune support. And they are also great source of selenium.

Shiitake mushrooms are great for heart health and contain eritadenine, a compound known to reduce cholesterol levels in the blood. They also contain beta-glucans that reduce inflammation and help prevent the intestines from absorbing cholesterol. 

Other essential nutrients shiitake mushrooms provide are: vitamin B6, potassium, vitamin D, riboflavin, phosphorus, thiamin, folate, iron and manganese.

Shiitake mushrooms are definitely a healthy addition to your diet!

Ingredients for sautéed shiitake mushrooms:

This sautéed mushroom recipe is made with just 5 key ingredients. They are all common, easy-to-find ingredients and come together for the tastiest mushrooms!

You will need:

• Oil – For cooking the veggies. Feel free to sub with butter.
• Shiitake mushrooms – You’ll need one pound of cleaned, trimmed and sliced shiitake mushrooms. To save time, buy your mushrooms washed and pre-sliced at the grocery store.
• Onion + garlic – Sautéing the diced onion and garlic with the mushrooms adds delicious aromatic flavor to the recipe.
• Green onion – For bright color and freshness.
• Salt + pepper – To bring out all of the delicious flavors!

How to cook shiitake mushrooms:

This shiitake mushrooms recipe comes together very easily and moves quickly. I recommend having all of your ingredients prepped and ready to go, near the stovetop before getting started. Here’s a quick rundown of how to cook this dish, but scroll down to the recipe card for the full printable recipe.

1. Clean and slice the mushrooms. Rinse the mushrooms briefly under cold water. They are very porous, so we do not want to soak them in water. The stems are too woody to eat, so you want to cut them off and then, thinly slice the mushrooms.
2. Sauté the mushrooms. Heat oil in a large non-stick or cast-iron skillet over medium heat. Add the sliced mushrooms and cook for about 15 minutes or until they are golden brown.
3. Add onion + garlic. Now, stir in the onion, garlic, salt and pepper. Continue to sauté for about 5 minutes.
4. Serve. Garnish with sliced green onion and enjoy!

Ways to serve sautéed shiitake mushrooms:

These shiitake mushrooms are wonderful straight out of the pan or as a simple side, but here are some other tasty ways to serve them.

• Burger or sandwich topping. Drain any liquid and spoon some mushroom slices over your burger patty or sandwich fixings. For the ultimate deliciousness, melt some cheese over the top. Yum!
• Pizza. Drain the liquid from the mushrooms and use the mushrooms as a pizza topping. So much flavor!
• Potatoes. These sautéed shiitake mushrooms (juice and all) are fabulous served over baked or mashed potatoes.
• Protein. Sautéed shiitake mushrooms are a tasty topping for steak, chicken or pork chops!
• Pasta. The mushrooms along with the juices are super tasty mixed in with almost any type of pasta or even zucchini noodles.

No matter how you serve your sautéed shiitake mushrooms, they’re sure to be a huge hit!

Helpful tips and recipe notes:

• After cutting off the stems of the mushrooms, you can save them and along with some other veggie scraps make a really delicious and flavorful vegetable broth.
• I prefer my mushrooms cut into thin slices, but you can leave your mushrooms whole or simply slice them in half. Just be sure to adjust the cook time accordingly.
• Once you add the mushrooms to the pan, resist the temptation to move them around. Just let the mushrooms cook, untouched for a good 5 minutes. And we don’t want to salt them until they’ve cooked down because that will pull out the water, which will make them steam and we won’t get the beautiful brown color that we want.
• In this recipe we’re garnishing with a sprinkling of green onion, but other options are fresh parsley, chives or thyme leaves.

This sautéed shiitake mushrooms recipe is irresistible, easy, dependable and versatile. Put the ingredients on your shopping list today and make your tastebuds very happy!

More delicious side dish recipes to try:

• roasted popcorn broccoli
• sautéed broccoli
• simply steamed beets
• roasted cauliflower
• braised red cabbage
• bok choy stir fry

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

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Shiitake Mushrooms Recipe

These sautéed mushrooms are sliced shiitake mushrooms cooked with onion and garlic until caramelized and tender. An easy side dish recipe that adds that special finishing touch to your main dish and takes just 20 minutes to cook. 

Course sides

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 74kcal

Author Dani Spies

Ingredients

• 1 tablespoon oil
• 1 pound shiitake mushrooms cleaned, trimmed and sliced
• 1/4 cup diced onion
• 2 cloves garlic, minced
• Salt and pepper
• sliced green onion

Instructions

• Heat a large non-stick skillet over medium heat, add oil to the pan.
• Once the oil is hot, add in the shiitake mushrooms and cook for about 15 minutes, stirring occasionally, or until the mushrooms have become golden brown.
• Add in onion, garlic, salt and pepper and sauté for another five minutes, just long enough to take the raw edge off of the onions and garlic.
• Top with chopped green onion and serve! Enjoy.

Video

Notes

• I like to wipe my mushrooms down with a damp towel to clean them off.  You can rinse them with water if you prefer, but be sure to work quickly so the mushrooms don’t absorb the water.

Nutrition

Serving: 1serving | Calories: 74kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 11mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

© Clean & Delicious

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My dog, Charlie (see photo below!), is 4 years old. I recently decided to start making his food from scratch instead of relying only on store-bought dog food. I mean, if everyone else in our house is eating Clean & Delicious, why shouldn’t Charlie?

When it comes to homemade dog food, the secret is keeping things simple and balanced. Dogs need the same core nutrients we do — protein, healthy fats, complex carbohydrates, vitamins, and minerals — just in dog-friendly portions. According to the American Kennel Club (AKC) and the Association of American Feed Control Officials (AAFCO), these are the building blocks of a healthy canine diet.

The recipe I’m sharing below is a great place to start. It’s made with ground turkey, veggies, and brown rice — a wholesome, protein-packed combo that’s easy to prep and totally pup-approved.

Key ingredients: the what and the why

When I first started making homemade food for Charlie, I wanted it to be simple, balanced, and made from real ingredients — just like the meals I make for the rest of the family. This recipe has become our go-to because it checks all the boxes: lean protein, veggies, and healthy grains.

*Every dog is a little different, so it’s always smart to check in with your vet before making any big diet changes.

• Ground turkey: A lean, high-quality protein that will keep your pup strong and full of energy. While dogs can eat ground beef, bison, salmon, and chicken, turkey seems to be Chalries’ favorite.
  
• Veggies (zucchini, spinach, carrots): Dogs need their veggies too! They add fiber, antioxidants, and a little extra color and crunch. Just make sure you’re choosing dog-safe options — here’s a helpful resource with a list of fruits and veggies dogs can’t eat.
  
• Egg: I almost always crack an egg into Charlie’s food — it’s such an easy way to boost nutrition. Eggs are gentle on the stomach, highly digestible, and packed with vitamins like D and B12. Plus, I always have them in the fridge.
  
• Rice (brown or white): I like adding rice to this simple recipe because it binds everything together, making the meal more filling and balanced. Brown rice has more fiber and nutrients, which can be great for healthy, active dogs. White rice is easier to digest.
  
• Coconut oil: Adds a dose of healthy fat that can support skin, coat, and digestion. Charlie loves the flavor (it’s light, naturally sweet, and nutty), so I mix in a small spoonful.
  
• Turmeric (optional): I like to sprinkle in just a pinch for its natural anti-inflammatory benefits. Turmeric contains curcumin, which may help support joint health, reduce inflammation, and boost the immune system — especially helpful for older or more active dogs. A little goes a long way, so I always start small and mix it well into the food.

Disclaimer: I’m not a vet, just a dog-mom who loves sharing what works for Charlie! Every dog has unique nutritional needs based on things like age, size, and activity level, so this recipe is meant to complement your dog’s diet, not fully replace it. Be sure to check in with your veterinarian before making any major changes to your pup’s meals to be sure they’re getting everything they need to stay happy and healthy.

How to make homemade dog food:

Before we dive into the kitchen, the very first (and most important!) step is to chat with your vet! Just like us, every dog has their own unique nutritional and caloric needs, and your vet can help make sure the recipe you’re using is safe, balanced, and a good fit for your pup.

Heat the coconut oil, then sauté the turkey until browned and cooked through.

Add the veggies and spices. Cook until tender.

Turn off the heat, crack the egg, and mix it in. The heat of the food will cook the egg as you mix it in. Stir in the rice, cool, and serve!

Recommended serving size for homemade dog food:

The amount of homemade dog food your pup needs will depend on their weight, age, and activity level. Since every dog is different, it’s always best to check with your veterinarian for personalized guidance.

A simple way to gauge serving size at home is to monitor your dog. Make sure they’re maintaining a healthy weight, staying energetic, and looking forward to mealtime.

This recipe makes about six cups of food, which lasts Charlie (my 45-pound pup) about three days. You can easily adjust the portions based on your dog’s size, or double/triple the batch if you’d like to cook less often.

Charlie LOVES his homemade food, and I’m excited to experiment with new recipes and treats for him, so if you want to see more recipes for your pup, let me know in the comment section below! 

Watch & Learn… Let’s Make It Together!

If you made this recipe, be sure to leave a comment and star rating below. Thank you!

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30-Minute Stovetop Homemade Dog Food

Learn how to make nutritious dog food at home. Your furbaby will love their meals, and you'll love that this recipe for homemade dog food is easy and made with whole-food ingredients you recognize!

Course DINNER

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 cups

Calories 240kcal

Author Dani Spies

Ingredients

• 1 tablespoon coconut oil
• 1 pound ground turkey
• 1 large zucchini shredded
• 1 cup baby spinach finely chopped
• 1 cup shredded carrots
• 1/2 teaspoon turmeric
• 1 egg
• 3 cups cooked rice (I like using frozen brown rice)

Instructions

• Heat a large skillet or pot over a medium-high heat. Add in the coconut oil and turkey and sauté until it is browned and cooked through, about 10 minutes.
  
• Reduce the heat to medium and stir in the zucchini, spinach, carrots and turmeric. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are tender.
  
• Turn off the heat and and crack in the egg. Let the egg cook in the hot food, mix it around to ensure it mixed through and cooked through.
• Stir in the rice until everything is well combined. Cool and serve!
  

Video

Notes

Storage Tips

Refrigerator: After cooling, store the dog food in an airtight container in the fridge for up to 5 days. 

Freezer: You can freeze your dog’s meals in freezer-safe containers for up to 6 months. Let them thaw in the fridge overnight before serving. 

Nutrition

Serving: 1cup | Calories: 240kcal | Carbohydrates: 26g | Protein: 22g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 71mg | Potassium: 496mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4157IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg

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I just love a simple and delicious side dish, and this sautéed broccoli is both! Similar to sauteed broccolini or roasted broccoli, this garlic broccoli is easy enough for a busy weeknight but special enough for a holiday table.

This easy broccoli recipe is cooked on the stovetop with garlic and olive oil in just minutes. I love serving it alongside my baked turkey meatballs or my crispy cast-iron salmon. It’s a bright and flavorful way to cook broccoli, and it can be enjoyed in so many different ways. (It would be delicious in this crustless broccoli quiche!).

how to sauté broccoli

If you have never sautéed broccoli before, be prepared to fall in love! The entire process takes just 10 minutes and couldn’t be any easier to do. Here’s a general run down on how to do it (you will find the step-by-step recipe down in the recipe card below).

Step one, sauté! Begin by cooking the garlic in olive oil. Once the garlic is fragrant, add the broccoli along with a fat pinch of salt and pepper, and saute for just a couple of minutes. When the broccoli shifts from pale green to vibrant green, you are ready for the next step.

Next, steam. To ensure your broccoli is nice and tender, add a splash of water and pop on the lid. This will allow the broccoli to steam and become fork tender. I recommend cooking anywhere from 3-5 minutes depending on how al dente you like your broccoli.

Season and serve. Remove the lid and cook for an additional minute or until any excess water has evaporated from the pan. Adjust your seasonings and enjoy.

how to season broccoli

Fresh, seasonal broccoli doesn’t need much to taste delicious. A simple combination of olive oil, garlic, salt and pepper is really all you need to make your broccoli shine! But for those looking to add a bit more flavor and dimension, here are a handful of ways to season your broccoli:

• Lemon. Once the broccoli is cooked and ready to serve, finish the pan with a fat squish of fresh lemon juice. So bright and lovely.
• Red pepper flakes. If you like heat, try sprinkling some red pepper flakes over the top. If you want to infuse the heat into your broccoli, add the pepper flakes to the pan when you are suaténg the garlic.
• Parmesan cheese. Earthy, nutty parmesan cheese is a delicious way to add more flavor. Simply sprinkle it over the top before serving.
• Fresh herbs. To give the broccoli a fun, bright, seasonal vibe top with fresh parsley, cilantro or oregano.

These are just a handful of ideas to get you started! Remember; what grows together goes together! Play with mixing and matching different seasonal ingredients to come up with your very own broccoli combinations.

more simple vegetable side dishes:

• roasted popcorn broccoli
• oven roasted asparagus
• simply steamed beets
• roasted cauliflower
• braised red cabbage
• bok choy stir fry

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

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Sautéed Broccoli

Simply sautéed broccoli is a go-to side dish in our house. Enjoy it as a side dish or it add it to your favorite pasta and whole grain recipes. It's also delicious scrambled into eggs or added to your favorite frittata.

Course dairy free, sides, vegan, vegetarian

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 97kcal

Author Dani Spies

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 cups broccoli florets, (1 head of broccoli)
• 4-6 cloves garlic, chopped
• 1/4 cup water
• salt and pepper

Instructions

• Heat olive oil in a large sauté pan over medium heat. Add in the garlic with a pinch of salt and sauté until fragrant (about 30-60 seconds).
• Add broccoli to the pan, season with salt and pepper and saute for 2 to 3 minutes.
• Add in 1/4 cup of water, pop on the lid and cook for another 3 to 5 minutes, or until the broccoli is tender. Remove the lid and cook until any extra water has evaporated out of the pan.
• Adjust seasonings, serve and enjoy!

Video

Notes

• To add even more flavor to the broccoli, swap the water with low sodium veggie or chicken broth.
• If you like a little heat, sprinkle some red pepper flakes over the top of the broccoli. 
• Store any leftover sautéed broccoli in an airtight container, in the fridge for up to five days.

Nutrition

Serving: 1cup | Calories: 97kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 567IU | Vitamin C: 82mg | Calcium: 49mg | Iron: 1mg

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